Click the link for the recipe and press the play button to watch... Enjoy!
Learning about food the fun way with Chef Bella and dad Guy, The Dales Chef. This week we're cooking Baked Rhubarb Cheesecake. What’s not to like!
125g Butter
125g Demerara sugar
5 tbsp Golden syrup
225g Porridge oats
Pre heat the oven to 190C, put the butter, demerara sugar and golden syrup in a saucepan and heat slowly, stirring occasionally, until the butter has melted, and the mixture is combined.
Add the Porridge Oats and mix thoroughly. Press the mixture into 20 cm round baking tin lined with baking parchment.
Put the baking tin with the oatmeal mixture and cook for 10 minutes then remove the tin with the oatmeal base from the oven and set aside to cool.
Next roast the rhubarb in the oven, first slice into 1cm pieces, place in a single layer in an ovenproof dish, sprinkle over 40 g caster sugar. Check the rhubarb after 10 minutes. If it is tender, a knife should slip easily into each piece of rhubarb, if not ready put it back in the oven for another 3 minutes and test again. Remove from the oven and leave to cool.
Reduce the oven temperature to 150C.
Beat the cream cheese and the sugar together, add the vanilla extract, lemon juice, and beaten eggs and beat on low speed until combined or hand whisk. Pour half the cream cheese mixture over the oatmeal base.
Spoon the roasted rhubarb pieces evenly across the cream cheese mixture. Pour the other half of the cream cheese mixture over the rhubarb.
Bake for 30 – 35 minutes. Check after 25 minutes and if the cheesecake is browning too much on top, place a piece of foil loosely over the cake tin and continue baking until the cheesecake is set.
Remove from the oven and cool on a wire rack for about an hour. Refrigerate for at least 2 hours or overnight.
Learning about food the fun way with Chef Bella and dad Guy, The Dales Chef. This week we're cooking Spanish Omelette. A real tasty treat bursting with the flavours of Spain, sooooooo lush you can't resist this one! Don't miss it!
4 small waxy potatoes, scrubbed and cut into chunks
6 large free-range eggs
2 x 60 g chorizo sausages, cut into 1cm
2 shallots, peeled and very finely sliced
1 lemon
Juice of
extra virgin olive oil
1 bunch fresh flat-leaf parsley leaves picked
Preheat your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry.
Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan and put to one side.
Pour the beaten eggs in the pan, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan under the grill until the omelette is golden brown on top and just cooked through in the middle.
Put the shallots into a bowl with the lemon juice, some salt and pepper and a lug of extra virgin olive oil. Toss and then mix in the parsley leaves. Serve a little on top of the omelette and tuck in.
This is the ultimate comfort food! Can't go skiing this season? Why not bring the après ski experience into your own kitchen. This is the best winter warmer treat imaginable!
1 clove garlic
250 ml Chicken stock
200 g Emmental, grated
200 g Gruyere, grated
2 tsp. cornflour
1 tbsp elderflower cordial
1 tbsp lemon juice
Freshly grated nutmeg
Approx. 32 skewers, and mini gherkins to garnish
Slice the garlic clove in half and rub the cut sides around the inside of a pan, crush and leave the garlic and add the chicken stock to the pan. Bring to the boil, then reduce to a simmer and add the cheese, a small handful at a time, stirring constantly and making sure each handful has melted before you add the next.
Mix the cornflour with the lemon juice and elderflower and add to the cheese stirring well.
Season with a grating of nutmeg and black pepper. Keep warm on a very low heat, stirring occasionally.
Once the potatoes are cooked and golden, remove from the oven and thread a potato onto a skewer with a gherkin and serve.
Here are some other ideas the you can serve with the fondue, roasted bell peppers, grilled steak the list is endless.
1kg baby new potatoes
2 tbsp olive oil
1 tbsp mixed dried herbs
Preheat oven to 180C. Tip potatoes into a roasting tin and toss to coat in the oil and herbs. Season with salt and pepper and roast for 45 mins, tossing halfway through.
More fun with the Dales Chef Guy and the brilliant little Chef Bella. Here’s homemade beans on simple soda bread, prepared using choice ingredients with a hint of mischief and mess from Bella! Time to enjoy homemade beans on simple soda bread with Chef Bella!
150g streaky bacon, chopped
150g onion, finely chopped
1 garlic clove, grated
400g chopped tinned tomatoes
2 tbsp tomato purée
100g soft dark brown sugar
150ml red wine vinegar
300g tin of haricot beans in water
Salt and freshly ground black pepper
In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 350ml water.
Drain the white beans and put them in the pan with the rest of the ingredients.
Cook on a medium heat for 20 mins or until you have a thick sauce with soft tender beans.
500g strong Bread Flour
1 tsp bicarbonate soda
1 tsp salt
400ml buttermilk
Heat your oven to 200c and line a baking tray with baking parchment or silicone paper.
Put all dry ingredients into a large bowl and mix well, then stir in the butter milk to form a sticky dough. Tip on to a lightly floured surface and shape it quickly into a ball and flatten a little with your hand.
Put the dough on a baking tray and mark in to quarters cutting half way through the bread and dust with flour.
Bake for 30mins or until the loaf is cooked through – it should be golden brown and sound hollow when tapped on the base. Leave to cool on a wire rack.
Step into a winter wonderland with Chef Bella and dad Guy. Freezing cold snow – hot luscious minted lamb burgers with a bit of cheeky Bella - or is it Ella? Thrown in!
2 lb ground lamb
1 small red onion, grated
2 garlic cloves, minced
1 small bunch chopped fresh parsley
10 mint leaves, chopped
2 ½ tsp dry oregano
2 tsp ground cumin
½ tsp paprika
½ tsp cayenne pepper, optional
salt and black pepper
Extra virgin olive oil
Heat an outdoor gas grill.
Meanwhile, prepare the meat mixture.
Add the ground lamb to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the centre of each patty. Cover and refrigerate until grill is ready.
Lightly oil grill grates and arrange the burger patties on top. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 75 degrees c (Adjust cooking time according to your desired doneness.)
Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions.
More fun with the Dales Chef Guy and the brilliant little Chef Bella. Today we're making a veggie favourite, prepared using choice ingredients with a hint of mischief and mess from Bella! Time to enjoy chickpea & veggie kofta with Chef Bella!
1 onion, chopped
2 garlic cloves, crushed
1 x 400g can chickpeas, drained
50g fresh brown breadcrumbs
1 large egg
1 tsp ground cumin
1 tsp ground coriander
Zest 1 lemon, 1 tbsp juice
45g baby spinach
Toasted pitta breads, to serve
175g fat-free natural or Greek yogurt, to serve
Soften the onions and garlic with a few drops of olive oil. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped.
Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. heat oven to 200C/180C fan/gas 6, then bake for 20-25 mins until crisp and golden.
Serve the koftas with warm pittas, extra spinach, fat-free yogurt.
Hello all you big cooks and little cooks! Today we're making a simple and fun family favourite, prepared using choice ingredients with a hint of mischief and mess from Bella! So, sit back and enjoy Wensleydale cheese and leek quiche.
320g pack shortcrust pastry
500g leeks, very thinly sliced
25g butter
300ml milk
4 eggs
125g Wensleydale cheese
Slice the garlic clove in half and rub the cut sides around the inside of a pan, crush and leave the garlic and add the chicken stock to the pan. Bring to the boil, then reduce to a simmer and add the cheese, a small handful at a time, stirring constantly and making sure each handful has melted before you add the next.
Mix the cornflour with the lemon juice and elderflower and add to the cheese stirring well.
Season with a grating of nutmeg and black pepper. Keep warm on a very low heat, stirring occasionally.
Once the potatoes are cooked and golden, remove from the oven and thread a potato onto a skewer with a gherkin and serve.
Here are some other ideas the you can serve with the fondue, roasted bell peppers, grilled steak the list is endless.
Sit back and enjoy Christmas Meatloaf with Chef Bella!
12 rashers streaky bacon
300g mince pork
450g herb sausages, skinned
150g cheddar cheese grated
100g chopped dried apricot
2 cloves garlic, crushed
Small bunch parsley, rough chopped
2 large eggs, lightly beaten
50g breadcrumbs
Salt and pepper
Heat the oven to 190°C (mark 5). Place a sheet of greaseproof paper on an oiled baking sheet, on a board, stretch out each bacon rasher with the back of a knife. Lay the bacon on the greaseproof paper and put to one side.
In a large mixing bowl, combine remaining ingredients well and lay the mixture in a sausage shape down the middle of the pre prepared bacon.
Now roll up the meat loaf as if you were preparing a sausage roll.
Place loaf on the baking tray and cook in the oven for 50min, if the bacon starts to get a little brown you can cover with foil.
An instant-read thermometer is a good way to check its cooked. Inserted into the centre it should register 75°C or you can put a skewer in to the middle and if the juices run clear its cooked.
Such a lovely breakfast or brunch treat. Enjoy Peanut Butter and Banana Pancakes with Chef Bella!
125g all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
¼ teaspoon salt
100g creamy peanut butter
2 large eggs, room temperature
125ml milk
125g mashed ripe bananas
In a large bowl, whisk flour, sugar, baking powder and salt.
Place peanut butter in another bowl. Whisk in eggs and milk and add to dry ingredient and mix well before adding the mashed bananas.
Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there’s space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side.
Keep the pancakes warm on a plate in the oven, loosely covered with foil, while you cook the rest.
20g butter
80g peanut butter
1tbsp runny honey
Meanwhile, make the peanut butter drizzle. Put the butter, peanut butter and honey into small pan and melt gently over a low heat, stirring occasionally, for 2-3 minutes or until smooth.
Drizzle the sauce over the pancakes, top with the fruit, cream, chocolate sauce and serve immediately.
100g banana
100g strawberries
Squirty cream
Chocolate sauce
So tasty and so easy to make. You cannot go wrong with this brilliant recipe!
2 skinless chicken breasts
2 eggs beaten
125ml buttermilk
250g of breadcrumbs
Small bunch of parsley chopped
Salt and pepper
Pre heat the oven to 200 C / 180C fan / mark 6. Line a large baking sheet with baking or silicone paper.
In a bowl beat the eggs and then add the buttermilk. Whisk the mixture well put to one side while you get the breadcrumbs ready.
Finely chop the herbs, add the breadcrumbs, salt and pepper and mix until well combined and spread out on a flattish dish.
Cut the chicken into strips, dip the strip into the buttermilk mixture, shake off any excess, and then quickly coat in the crumbs and place on the lined baking sheet.
Bake for 25 – 35 minutes until golden brown.
65g sour cream
65g mayonnaise
A pinch of black pepper
1 clove garlic, pressed
35g finely chopped fresh chives
In a bowl, mix all the ingredients until well combined. Then serve with the chicken goujons!
Laaaazy Sunday morning treat! This recipe is great for the weekend when you have the time for treats!
2 large floury potatoes
2-3 tbsp clarified butter or duck fat
2-3 tbsp sunflower oil
1 tbsp chopped dill
3 spring onions (finely chopped)
Sea salt and freshly ground black pepper
100g grated cheddar cheese
4 medium eggs
Grate the potatoes coarsely into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible.
Now in a bowl mix together the potato, dill, spring onion. Season the potato with black pepper, then divide into four equal portions.
Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil.
Place a metal chef’s ring or metal pastry cutter inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.
Fry the rösti on a medium heat for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required.
Season with salt, then remove from the pan and drain on kitchen paper.
Place onto a roasting tray add cheese and place in in the oven at 150C/130C fan/gas 2 to keep warm while you fry the eggs.
250g cherry tomatoes, chopped
½ red onion finely chopped
½ green pepper finely chopped
Juice of 1 lime
2 tbsp chopped coriander
Salt and pepper to taste
Pinch dried oregano
Pinch ground cumin
Prep the ingredients: Roughly chop the tomatoes, green pepper and onions.
Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste.
Let the salsa sit for an hour (room temperature or chilled) for the flavours to combine.
The salsa will keep refrigerated for up to 5 days.
Blimey these are soooo lush! Basically you’ll wolf them down and wish you'd made more... seriously, you will! Worth the effort. Enjoy.
Boneless shoulder of pork (about 2.5kg)
2 tsp smoked paprika
2 tsp ground cumin
2 tsp pepper
2 tsp brown sugar
1 tsp salt
2 medium mugfuls of apple juice
A mugful of smoky barbecue sauce
Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugful’s of apple juice.
Cover with a lid and cook in the oven at 150ºc/130ºc fan/gas mark 2 for anywhere between 4 and 8 hrs until falling apart.
Check every few hours in case it gets dry – if it does, add another mugful of apple juice.
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole dish.
Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
700g sausage meat
500g pulled pork
2 sheets of Jus-Roll puff pastry
4 tbsp of BBQ sauce
1 egg (beaten)
1 tbsp of Worcestershire sauce
BBQ rub for garnish
Measure out the pulled pork and then add it to a food processor. Pulse until the pork is quite fine, although having a few larger pieces in the mix is fine.
In a bowl mix together the pulled pork, sausage meat, Worcester sauce and BBQ sauce. The best way to do this is to do it with your hands so you can really combine the mixture well.
Lay the Jus-Rol pastry sheets out on a clean surface and cut it in half lengthways. Take the meat mixture and shape it into a sausage shape. Place in the centre of one of the half’s and repeat until you have a long snake of meat the length of the pastry.
Beat the egg in a cup. Fold one side over the meat mixture.
Brush the edge of the other side of pastry with the egg and then fold over. With your finger gently flatten the pastry, trying to remove any visible signs of a seem. Repeat this process until you have 4 long sausage shapes.
Now cut the pastry to the size of sausage roll you want. I cut them to a size where I got 8 per length. Once you have cut them brush with the beaten egg and sprinkle with your favourite BBQ rub.
Place them in an oven at 180ºc and cook for around 20-25 minutes until turning a golden brown. Remove and then place on a wire rack to cool.
What a warming treat for the entire family. Satisfying to make and even more satisfying to eat!
2 tablespoons olive oil, plus extra to serve
1 large onion, roughly chopped
3 garlic cloves, roughly chopped
1 thumb of ginger peeled and grated
1 stalk of lemon grass, finely chopped
400g pumpkin, peeled, chopped
200g butternut squash, chopped
1 sweet potato, chopped
2 carrots, chopped
1 leek, white part only, chopped
½ teaspoon ground nutmeg
750ml chicken liquid stock
125ml single cream
1 tablespoon pumpkin seeds (toasted)
Dried cranberries, to serve
Finely chopped flat-leaf parsley, to serve
Heat the oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes or until soft.
Add the garlic, ginger, lemongrass, vegetables and nutmeg, then toss to coat.
Continue to cook for a further 5 minutes to slightly colour the vegetables.
Add stock and (500ml) water, then bring to the boil. Reduce the heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
Transfer to a blender and whizz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season.
To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
500g strong white flour
10g salt
10g yeast
30g unsalted butter
310ml cold water
250g cheddar
Put the flour into a large mixing bowl and add the salt to one side and the yeast to the other side, add butter and water bring all the mixture together, then tip out onto a lightly floured surface.
Now knead the dough for 5-10mins, the dough should feel soft and smooth when ready.
Place the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for at least 1 hour, the mixture should have doubled in size.
Turn dough out onto a lightly floured surface and fold it until all the air is knocked out and it is silky smooth. Divide the dough in to 12 pieces and roll each one into a ball.
Make a indentation into each ball and put in around 20g of the cheese, then pinch together to seal, now roll each ball into a rough circle about 18cm in diameter.
Heat a frying pan with a little olive oil over a medium heat, fry each flatbread for 2-3mins on each side or until golden brown and puffy, leave them to cool, then serve.
