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Recipes
SeaBass Fillet with a Watercess, Fennel & Radish Salad and Pickled Cucumber
By rjeynes, The Foodie Couple
Method Firstly make the pickled cucumber
- For the sea bass;
- 2 fillets seabass (We had one whole sea bass and Lee filleted it - if you do this DSC_0028remember to remove the pin bones too!)
- salt and pepper to season
- For the salad;
- 1 bag watercress
- 6 radishes
- half bulb fennelDSC_0031
- half a lemon
- For the salad dressing;
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- grind black pepper
- half tsp dijon mustard
- dash of tabasco (or 2 or 3 if you're me)
- For the pickled cucumber;DSC_0021
- 10cm piece of cucumber
- 300ml white wine vinegar
- small pinch fennel seeds
- small pinch coriander seeds
- 1/2 star anise
- pinch black peppercorns
- 2 tbsp caster sugar
- 50ml water
- half dried red chilli
Christmas Eggnog Cupcakes
By rjeynes, The Foodie Couple
A cupcake treat perfect for those magical wintery nights leading up to Christmas
- Ingredients:
- For the sponge;
- 80g unsalted butter
- 1/2 tsp ground/finely grated nutmeg
- 1tsp vanilla paste
- 280g caster sugar
- 240g plain flour
- 240ml whole milk
- 2 eggs
- 1tbsp baking powder
- 1/4 tsp salt
- For the frosting;
- 500g icing sugar
- 160g unsalted butter
- 40ml milk
- 3 tbsp spiced rum (I used the Sailor Jerry brand)
- 1-2 tsp grated nutmeg for decoration
- decorations (optional) I made cut outs of Christmas trees, holly, and Christmas Baubles out of ready to roll regal coloured icing