OK, on with the recipe.

This is a great recipe to know if you are the kind of person who likes to be able to whip something up and serve it to family or friends and have them all go “Oooooooh, you made pizza”

This didn’t quite happen when I made it as my mum and sister knew I was making pizza and we all just scoffed it as soon as I had finished taking pictures of it. Pizza is always seen as something you order in from the professionals so to make it yourself and have it taste as if you’ve just pulled it from a wood-fired oven somewhere deep in the Tuscan hills is something that is way out of the home cook’s reach.

Or is it?

My pizza dough recipe is based on Jamie Oliver’s and is one that has always worked for me but I found it too salty and too sweet. So I have altered it to suit my taste. You may wish to add more sugar or salt.

Homemade Pizza Dough Recipe
Makes four pizzas

• 500g strong white bread flour
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 x 7g sachet of easy bake / quick action yeast
• 300 ml warm water (luke warm not hot)
• 2 tablespoons olive oil

I put the yeast and the water in to a bowl and mixed it together. Then I sieved the flour and put it, along with the salt and sugar, in to the bowl of my mixer with the dough hook attached. I added the olive oil and the yeast/water mixture to the bowl and began to mix slowly, folding the flour in on itself. The mixer had kneaded the dough in to a stretchy state within about 7 to 10 minutes.

If you are doing this by hand make a well in the sifted flour/sugar/salt mixture and slowly add the wet ingredients to the middle of the well. Folding all of the ingredients in to one another until mixed and then knead until stretchy.

When you have finished kneading the dough sprinkle some flour on to the top of the dough ball and either keep it in the mixer bowl or place it in to a new mixing bowl. Cover it with a damp tea towel and put it in a warm place for an hour or until doubles in size. The reason for sprinkling the flour on top of the dough is to stop it from sticking to the tea towel as the dough rises.

Once it’s risen remove it from the bowl and knead it further for a few more minutes on a floured surface. Then divide the dough in to four pieces and roll out to a size and thickness you prefer for your pizza.

You can wrap the dough in cling-film if you want to keep it until later.

Spicy Sausage Pizza Topping -

• Squeeze three sausages out of their skins and in to a hot pan with a glug of olive oil
• Add one chopped red onion
• One crumbled dried red chili
• One tablespoon of dried oregano
• A glug of balsamic vinegar
• Season with salt and pepper
• Gently fry until the the meat is brown and cooked but not burnt

The rest of the pizza topping and baking the pizza -

• Mix three tablespoons of passata with one teaspoon of minced garlic and spread this mixture all over the uncooked pizza base
• Place one sliced ball of Mozzarella evenly over the base on top of the passata mixture
• Sprinkle on the sausage meat topping
• Add whatever else takes your fancy. I added sliced cherry tomatoes, capers, sliced artichoke hearts to bake on top and fresh basil once it was cooked
• Cook or grill in a hot oven for eight to ten minutes or on the floor of the AGA roasting oven depending on your cooker. Ensure that the cheese has melted and that the base is firm before removing
• Season to taste

You can add, change and experiment with the toppings all you like but I would heartily recommend keeping the passata/garlic combo firmly in place in this recipe. It gives the pizza a great base for you to get started with.

Homemade pizza is great for supper, birthdays, watching the football with or taking on a picnic when the weather is warmer. But most of all homemade pizza is great because …. you know what I’m going to say …. because the smell that comes from the oven and fills the house when you’re baking it will have you waiting by the oven door in anticipation of what’s to come.

I love you and I hope you all have the best Tuesday you’ve ever had.

Cherry x

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Cherry Menlove

Yesterday we all went for a walk in Petworth Park. It was a delicious day and we walked for ages. By the time we got back to the house I made a deal with Robert the Husband and my Mum that if they would keep an eye on the babies I would rustle them up something tasty to eat.

I went in to the kitchen as they sat and sipped a dry red wine from Israel and started to rummage through the cupboards, the pantry and the fridge. Now I have to tell you that this happens a lot. I do a lot of rummaging. Having volunteered myself for the role of cook I then have to come up with something on the spot. These recipes are just as tasty as all of the other recipes that I put up on to my website but they never find their way here. Why? Because when I’m in the middle of an impromptu cook-off I never write the quantities down. Therefore I think that I can’t possibly put it up on to the site as folk will email me asking for quantities that I just don’t have. But I’m starting to think that you guys are missing out on some really delicious stuff. So, if you don’t mind, I’ll start to add these quick and easy meals and hope that you can do what I do and simply use your instincts when it comes to quantities. I am a self-taught cook and the best stuff I ever learnt was when I was on my own, in my kitchen, using my instincts.

I have to say at this point that all I write by way of ingredients and method is literally all I can remember but this is my absolute favourite way to cook, and although it may seem a little rough around the edges, I hope the fun and the joy of preparing meals such as this comes through.

Go for it!

Linguine with Garlic Prawns & Caper Sauce

• Begin to boil enough Linguine for the amount of people you are cooking for (See? I told you it was rough!!)
• While the pasta is cooking gently fry 2 cloves of chopped garlic, a teaspoon of lazy chilies, approx ten cherry tomatoes, and a tablespoon of capers in olive oil
• When the garlic has softened add some uncooked, peeled King Prawns and cook for a few moments until pink. Tossing the ingredients  the whole time
• Add a huge handful of chopped, fresh parsley and continue to stir.
• Add the cooked pasta to the pan and toss everything together so that the pasta is coated in the sauce and prawns
• Serve immediately with some more fresh chopped parsley on top!

And good luck!

I feel like I’m abandoning you somewhat by being slightly vague but if you throw yourself in to this recipe, it’s not that hard and is very, very delicious.

Have a wonderful start to the week. My twins are sleeping very well at the moment and we have them in a very nice, gentle routine which allows us to retain a certain amount of sanity. This means that we are feeling a lot more positive about life in general as sleep deprivation catches up with you eventually. But when you get just a couple more hours than you have been used to the whole world seems fresher, brighter and full of possibilities. Even if those possibilities are nothing more than a walk in the park and a bowl of linguine. Life is good when you have sleep. Oh so good!

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Cherry Menlove

Hello & Welcome to Friday!

What with all the political comings and goings over the last 24 hours I had almost forgotten that this weekend we are not only going to be celebrating at our baby shower but Robert the Husband and I are also going to be kicking back and relaxing before the new arrivals. This means that we’ll be eating and right now we (I) crave nothing more than fresh, tasty, fast food. By ‘fast’ I don’t mean a burger, what I mean is a great dish that takes moments to appear in front of me on a plate….and this is exactly what this new recipe is like!

Serves 2 adults

How to make it -

• boil your pasta according to the instructions and until it is ‘al dente’
• drain and set aside
• add some olive oil to a pan and heat gently – not allowing to burn
• put the chorizo, garlic, shallots and pepper in to the heated oil and keep moving about in the pan so as not to burn the garlic
• allow to soften for a few moments on a moderate heat
• add the passata, the cherry tomatoes, the chili sauce and the dried basil and oregano
• stir and continue to stir for a few moments
• add the pasta and stir all the ingredients together for a minute or two to get the pasta good and hot again
• serve on two plates
• tear up the ball of mozzarella and divide between the two plates
• tear the basil leaves up and add to the top of the pasta

Have a wonderful weekend and do let me know if you try this recipe. We’ll soon be making it easier for you to get in touch by adding a comment form to the end of each post but until then you can reach me on Twitter and Facebook by using the links below.

I’m off now as the house is already buzzing with Baby Shower activity. We’ve taken tonnes of behind the scenes pics so you can see the whole process right here next week.

ENJOY folks and, as ever, thanks so much for reading. Something rather exciting happened yesterday and I’ll fill you all in on Monday.

Lots of love, Cherry
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I love cheese and I love it even more since being pregnant. Cheese of all sorts appeals to me in a big way. I like hard cheeses, soft cheeses, mild cheeses, really stinky cheeses and everything in-between. My ideal supper on a Sunday evening is a ripe pear or two, a huge amount of cheese and some Quince jelly. Usually we have a largish lunch on a Sunday so a supper like that is just the ticket but it’s the hunting for a new variety of cheese that I love the most. Robert the Husband likes cheese too and will often order the cheese board in restaurants.

Anyway, while I dribble on about my husband’s ordering habits, I’ll also share with you a recipe I made only yesterday. After the urge for MORE CHEESE became too much to ignore I felt the need to concoct something that not only satisfied this urge but one that also filled me up good and proper. With the babies growing bigger every day and therefore squishing my internal organs into my ribcage and throat I find that lunch is my main meal as after that only a bowl of cereal can make it down in the space available.

So, I give you my Deluxe Macaroni (except I used Cavatappi) and Three Cheeses

This recipe easily serves four and you can find a weight conversion chart right here!

• Boil your pasta of choice until it reaches the ‘al dente’ state
• Drain the pasta and place in to a 10 inch cast iron skillet
• Sprinkle the grated Gruyere over the pasta – getting in to all the nooks and crannies and making sure that there is cheese sprinkled throughout every layer of pasta
• Add the chopped sun-dried tomatoes
• Sprinkle the grated Manchego to the top of the pasta and place several chunks of Stilton throughout also
• Sprinkle the chopped shallots over the top

• Place the entire skillet under a very hot grill for approximately ten minutes or until the shallots are browned, the cheese is bubbling and melting and the whole thing looks PIPING hot!

• As a final step sprinkle the chopped parsley over the top of the entire dish and serve immediately straight from the skillet.

Skillets are fantastic to take straight to the table and serve from but for god’s sake take a heatproof cloth and don’t let ANYONE touch the handle.

Can you tell by this final warning that I almost had to peel the skin from Robert’s hand off of my skillet yesterday evening?

It was definitely a ‘slow-motion’ minute.

Cx

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Cherry Menlove

How To Make Marinara Sauce

It is Day Four of Pasta Week and we’re on the home straight. Tomorrow we’re going off piste slightly but will still be bringing you something wholly Italian. For today however, I’m going back to basics and leaving you with a recipe for my classic marinara sauce. Using fresh tomatoes, it really is ‘saucy’. And not only that but it goes well with a great deal of other dishes too, not just pasta…. but more on that another time.

For now I give you Classic Marinara Sauce, baby!!!!!!

CLICK HERE FOR WEIGHT CONVERSION CHART

• These quantities make eight adult servings
• Measure out 2 kilograms of fresh tomatoes

• Fill a large bowl or pan with boiling water and add the tomatoes
• Allow the tomatoes to soak in the boiling water until their skins start to split

• One by one, take the tomatoes from the bowl and carefully remove the skin
• You may need to make a small split in the skin first to help this along

• Then cut the tomato in half and hollow out the inside, removing the entire middle and as many of the seeds as possible so that you are left with just the fleshy part.

• When all of your tomatoes are hollowed out put them into a large a bowl and set them aside.

Note: Remember to keep all the leftover tomato remains as you will be using the juices from them a little later.

• Chop the onion and garlic into small pieces and then puree them together in a food mixer (if you do not have a food mixer, ensure that they are very finely chopped)
• Fry the pureed onion and garlic in the oil over a medium heat for 5-6 minutes
• Remove from the heat and set to one side

• Pour your hollowed out tomatoes into the food mixer and use the pulse setting on them for about 15 seconds until they have formed a puree (if you do not have a mixer, chop the tomatoes into the smallest pieces possible)

Note: Be careful not to pulse them for too long as they can start to fizz!

• Pour your pureed tomatoes into a large pan
• Using the leftover tomato remains from earlier, drain all the juices from them by pushing them through a sieve over a large bowl, you should be able to get at least 200ml of juice from the leftovers
• Add the tomato juice to the pureed tomatoes in the pan (this will make the sauce wetter but without any of the pips or skins)
• Then add the cooked onion & garlic and stir together over a low heat

• Add the dried basil, tomato puree, worcestershire sauce and salt and pepper and stir well until all the ingredients have blended together

• Allow the sauce to simmer for about 10 minutes stirring occasionally
• Serve immediately over a big bowl of Cherry’s pasta with a sprinkling of parmesan.

Delicious.

Cherry

x

Missed Pasta day one, two or three?

Don’t worry, just click on the links below…

Pasta Week – Day One

Pasta Week – Day Two

Pasta Week – Day Three

Pasta Week – Day Five

Questions? – Send them to info@cherrymenlove.com and we will be sure to answer them to the best of our ability

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It’s Day Three of Pasta Week and today we’re getting a wee bit more adventurous with our recently revived pasta obsession. I’m a little in love with my pasta machine and decided to invest in a ravioli press. I love and adore ravioli for the sheer volume of filling combos that one can get out of anything that’s seasonal at the time. Therefore, it seems fitting that as we’re rushing into Autumn the filling chosen for the ravioli this time around is mushroom……..

CLICK HERE FOR WEIGHT CONVERSION CHART

For the ravioli filling -

Makes enough filling for 48 small Ravioli pieces

• Soak the dried mushrooms in some water for about 2-3 minutes to soften
• Finely chop the walnuts, fresh thyme and chop/crush the garlic
• Heat the oil in a large frying pan over a medium heat and add the mushrooms, chopped walnuts, garlic and thyme and fry for 5-6 minutes, stirring continuously
• Remove from the heat and pour the mixture into a separate bowl and set to one side

• Once you have made your pasta dough (click here for my own pasta recipe) roll the pasta into two long thin sheets (approx 11 x 5 inches) as this will form the base and the top of the Ravioli parcels.
• Place one of the sheets of pasta on to the ravioli maker and carefully lay the pasta dough on to the ravioli tin and gently press the dough to form the mould of the tin.

• With a small spoon, start adding the mushroom filling.

• Avoid filling the individual ravioli shells with too much of the mushroom mixture, as it will seep out when you are boiling them.

• When all of your ravioli compartments are full, place the other sheet of pasta over the top and dust lightly with flour.
• Then, using a rolling pin, gently roll over the parcels, thus securing the top layer of pasta in place.

• Using a sharp knife, carefully cut the square ravioli pieces, remembering to pinch the side of each square to ensure that the filling is nice and secure inside ready for boiling.

For the mushroom sauce -

• Finely chop the shallots and fry with the oil in a large frying pan for approximately 5-6 minutes
• Finely chop the button mushrooms and add them along with the butter to the frying pan and allow to cook for a further 5 minutes
• Add half of the milk along with the flour, chopped thyme and salt and pepper and stir well
• Allow the sauce to be heated through and bubbling before you add the rest of the milk
• Heat for a further 4-5 minutes when all the milk has been added
• Heat the ravioli in a large pan of boiling water for 5-6minutes and serve immediately with the mushroom sauce

Sprinkle with fresh Parmesan, if desired, and a sprig of fresh thyme.

Enjoy outside while the weather still lets you. It actually makes it taste better.

That’s true, I promise!!

Pasta Week – Day One

Pasta Week – Day Two

Pasta Week – Day Four

Pasta Week – Day Five

Questions? – Send them to info@cherrymenlove.com and we will be sure to answer them to the best of our ability

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Ah ha!!!

It’s Day Two of Pasta Week and today we have one of those recipes that transports your kitchen to the heart of Italy. The smells, the tastes and the look of this dish make me feel proud and I really want you to try it!

REALLY, REALLY!!!!!

TRY IT!!!!

Making the meatballs

CLICK HERE FOR WEIGHT CONVERSION CHART

• Start by chopping your onion and crushing your garlic and mixing together in a large mixing bowl.
• In a food mixer or blender, whiz up the slice of bread until it has formed the breadcrumbs. If you do not have a food mixer or blender, you can crumble the bread yourself by hand or you can buy ready made breadcrumbs at the supermarket.
• Add the breadcrumbs to the mixing bowl.
• Lightly toast the pine nuts (if you haven’t already bought them toasted) and finely chop into small pieces, then add to the mixing bowl.
• Add the marjoram and the minced beef to the bowl and season with salt and pepper.

• Whisk the egg in a separate bowl and pour just half of it into the mixing bowl with the rest of the ingredients.
• Using your hands mix together all the ingredients allowing the egg to bind the ingredients together. If the mixture is still quite dry, pour the rest of the egg in but don’t let it get too wet, please.

Hello meatballs.

• Once all the ingredients are combined, start rolling the beef mixture into small apricot ( Sorry, my size descriptions leave a lot to be desired) sized balls and set them onto a plate
• Dust lightly with flour
• Heat 1 – 2 tablespoons of extra virgin olive oil in a pan over a medium heat and then add the meatballs
• Fry until they are browned on the outside, this usually takes 4-5 minutes
• When the meatballs are browned remove from the heat and set them aside

Making the Sauce

• Wash the tomatoes and cut them in half, add them to a food mixer or blender and whizz until pureed. If you do not have this equipment then chop, chop, chop until you have very small pieces of tomato.
• Add the tomatoes to a good sized pan place on a medium heat., add the garlic granules, sugar, Worcestershire sauce, and red wine, stir together until combined. Allow to simmer gently for about 6 – 8 minutes
• In a separate bowl, add the flour and corn flower to 2 tablespoons of water and mix together until it forms a paste. Then add the paste to the simmering tomato sauce and this will thicken the sauce.
• Add the meatballs and simmer for a further 8 minutes until they are cooked

Serve with my SUPER SIMPLE and BEAUTIFULLY LIGHT homemade spaghetti and sprinkle with parmesan cheese.

People, this dish is so free of any kind of rubbish ingredients that you simply must have a go at it. I have to insist. I would very much like to send you all bowls of the stuff via FedEx but my gut feeling is that it could get messy for the postman and take rather a long time. Much better for you to make it yourselves at home and then tell me all about it.

Oh, and if you find yourself wiping a flour smeared brow whilst making it and channeling Malena don’t be alarmed; it’s par for the course and is really rather sexy!

Pasta Week – Day One

Pasta Week – Day Three

Pasta Week – Day Four

Pasta Week – Day Five

Questions? – Send them to info@cherrymenlove.com and we will be sure to answer them to the best of our ability

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Pasta Week Day One - How To Make Pasta

Welcome to Pasta Week!
We had such a great time with Jam Week and it was a real success with people who hadn’t made jam before. So we’re sticking with another kitchen classic and thoroughly exploring making pasta and showcasing some simple but really bloody tasty recipes.

Today I’m kicking off with the basics. How to make the stuff and what I think you need to create very good homemade pasta. Without a shadow of a doubt homemade pasta tastes very different to the packets of dried pasta that are sold in the food stores and also very different to the fresh pasta that you can purchase from the chiller cabinet.

Homemade pasta is lighter, like air in fact, softer, not as hard to digest and does not make you feel like you have eaten a cannonball. Homemade pasta inspires you to experiment with fillings, sauces and accompaniments because once you have successfully made pasta at home you feel like you can DO ANYTHING in the kitchen. I can say this truthfully because this is exactly the way I felt afterwards.

And although I never like to discuss food alongside the word ‘cheap’ in this case it has to be done. Making your own pasta will save you heaps of cash because it contains only five inexpensive ingredients. It may take you between an hour and an hour and a half to experiment with making the dough that will work in a great pasta dish but after that you’ll be able to rustle a batch up in no time AT ALL. I would also advise investing in a pasta machine , Christmas is coming up so pop one on your list. I believe this is an investment that will save you money in the long run especially if you plan on making your own pasta regularly.

To make a batch of pasta that will easily feed four -

CLICK HERE FOR WEIGHT CONVERSION CHART

• Sieve the strong white flour or 00 flour in to a bowl
• Add the salt
• Mix together and then make a well in the middle of the flour and salt
• Crack the egg into the middle of the well and whisk it ligghlty
• Fold the flour in to the whisked egg using a wooden spoon
• Add the olive oil and continue to mix the ingredients together
• If you can see that it is not holding together in a ball add one tablespoon of warm water
• Add another after a few moments if the mixture is still too dry to hold together

When you have formed a ball of dough with the ingredients it is time to knead it. If you have a kitchen mixer you should use the dough hook on a medium speed for about 6 to eight minutes. If you do not have a mixer then work on a clean lightly floured surface. Pushing the dough away from you with the heel of your hand, fold it back over the top towards you and repeat the process. You may have to do this for about ten to fifteen minutes until the dough feels stretchy as opposed to sticky, which it will do at the start of the process.

At this time you can cover the dough and allow it to rest for thirty minutes on the side if you wish but I experimented with allowing the dough to rest and not allowing it to rest and both batches turned out well enough.

Once you have your ball of dough begin to put it through the pasta machine. If you do not have a machine then you can use a rolling pin. This will work well but you may need to take a little longer to get the right thickness with the pasta. I can’t recommend a pasta machine highly enough. Begin by putting the dough through the widest setting on the machine five to six times. This kneads the dough a little bit more. After that, change the setting on the machine so that the space between the rollers gets narrower and narrower. Put the dough through the machine on the narrower settings.

As the dough gets thinner it will also get onger. So cut it in half when it gets too long to manage and work with two separate pieces.

Once you have run the dough through the narrowest setting on the machine you are ready to turn it into spaghetti. To do that simply run the dough through the spaghetti attachment on the pasta machine. These will almost always be sold with your machine but do make sure that you check that as otherwise you’ll be eating lasagna for a very long time.

And that my dear friends is day one of pasta week.

Let me tell you that I am evangelical about the benefits of making your own pasta. It tastes so FREAKING DIFFERENT to the shop bought stuff. It is so light it’s almost fluffy and THAT is why the Italians can have a pasta dish as a starter or middle course, because it is not like eating a bowl full of concrete with an hours nap required afterwards.

See you later alligators!

Cherry x

Pasta Week – Day Two

Pasta Week – Day Three

Pasta Week – Day Four

Pasta Week – Day Five

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• Whizz all of the ingredients, APART FROM THE CHEESE, together in a food processor until they have been pureed.
• Grate the cheese into the mixer bowl and give one final whizz until all has been combined.

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Sweet Free Range Sausage & Fennel Ragu by Cherry Menlove

This is a pasta sauce which will have you returning again and again to make. It is quick and simple to throw together and yet has a richness and such glorious flavour that one can only assume that hours have been spent stirring the pot.

Serves 4 and you can find a weight conversion chart here!

• Squeeze the sausage meat out from the skins of the sausages and in to a large non-stick frying/risotto pan
• Add a small drizzle of olive oil to help the sausages along and begin to brown them slowly over a low heat
• Put the fennel seeds, chilli flakes, oregano and coriander in to a pestle and mortar and work away at them until the fennel seeds have been somewhat crushed and the flavour released
• Add this mixture to the browning sausage meat in the pan, stir in and wait for the wonderful smell to fill your kitchen – keep the heat low but not so low that the sausage meat does not start to brown wonderfully as time goes on
• Add the tin of chopped tomates and continue to allow to simmer for another 10/12 mins while this is occuring cook your pasta of choice
• Add the drained and cooked pasta to the plate and place the cooked ragu on top of the pasta as shown in the pictures accompanying this recipe. Pop a piece of shaved parmasan on top of the ragu and serve immediately.

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Cherry’s King Prawn Linguine in Chilli & White Wine

Its absolutely true that some people have a hard time cooking sea food. Its not that they are afraid of it, its just that it can be hard to pluck up the courage to cook and eat something that can be quite mysterious. What are these creatures form the deep all about and why are they grey to start with, I thought they were pink?

I’m going to try to de-mystify all of this and give you a recipe which is not only one of the most tasty linguine dishes you will taste but one which is also very, very simple when it comes to the preparation of the seafood – there is none!

Serves 2 and you can find a weight conversion chart here!

• Cook the pasta according to the instructions but while it is cooking you’ll need to….
• Sautee the pancetta until it begins to turn golden pink, don’t let it steam.
• Then add the garlic, chilli & shallots and LOWER the heat – there is nothing worse than burnt garlic.
• Tip the un-cooked prawns in to the pan and sautee, tossing occasionally, until pink in colour and cooked – approx 3 mins.
• Pour the white wine in to the pan and simmer for a few mins allowing the wine to reduce.
• Then add the drained linguine, the chopped parsley and salt & pepper to the pan and mix it up!

Get all of the chilli, garlic and pancetta mixed in with the pasta.  Serve straight away with bread to soak up the juices.

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