RSS Feed

Category Archives: Uncategorized

Foods that Help with Mental Health

I was asked to compile lists of foods that can help with symptoms associated with Anxiety, Concentration and Stress. And after almost three months I ended up with the the one below. Initially the list was like an encyclopaedia so I looked at repeat ingredients with multiple properties.

To use, just look at the symptoms you may have and if you do know what is deficient then look at the ingredient list and making a dish from those ingredients ( there are recipes on this blog to help).

10 Beers

A few years ago I decided to begin writing a book of my adventures in the British Army. Beginning with Day 1. It’s a working progress so any feedback is a great reason to continue ( or not!!).

Smoked Bacon Oatcakes

Everyone enjoys an oatcake with their cheese platter and combining the great taste of smoked Bacon is an added bonus. They are relatively simple to make and keep well in a sealed container.

You will need to prepare in advance some chicken skin and smoked Bacon.

1st thing is to preheat your oven to 180oC. Line a small tray with aluminium foil and lay the strips of smoked Bacon on it along with the chicken skin with a couple of sage leaves under the chicken skin, bake for 20-25 mins until crisp. pour off the oil into a small saucepan and kept warm.


225g oats

60g wholewheat flour

1/2 tsp bicarbonate of soda

80g Oil from the Bacon & chicken skin with 70ml of hot water

Large pinch of salt

1/2 tsp sugar.

Place all the dry ingredients in a large bowl, mix together and make a well in the middle, add the warm liquid and mix to a dough.

Roll out the pastry between two sheets of greaseproof paper to a 5mm thickness.

Cut out into whatever shape and size you want and bake on a lined baking sheet in the oven for 15-20min.

Remove and allow to cool on a cooling wire. Enjoy with a mature cheddar and a glass of Port.

Smoked Bacon & Jalapeño Fouetté Souffle

Smoked Bacon & Jalapeño Fouetté Souffle

Ingredients for 4 servings.50g unsalted butter with an extra knob to grease ramekins.

25g breadcrumbs

50g plain flour

300ml semi skimmed milk

4 medium eggs separated

100g Jalapeño Fouetté

4 Rashers of dry cured streaky bacon.


Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter 4 x 10cm ramekins generously, lime the sides of each ramekin with a rasher of the bacon and sprinkle a little of the breadcrumbs into the base of each.

In a pan, melt the butter over a medium heat; stir in the flour . Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in Fouetté and season.

Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently fold in the whipped whites into the white sauce.

Spoon the mixture into each ramekin then run the edge of your thumb around the edge to create a clean edge, this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 8-10 mins until the top is golden and risen and has a slight wobble. Serve immediately.

2017 Eurilait IFE Recipes ( part 1)

Requested by Martin from @eurilait


“Fouetté with Jalapeño recipes”


2 corn tortillas

2 tbsp Jalapeño Fouetté

2 tbsp refried beans

Chopped coriander

Warm the beans so they spread easily and evenly cover one of the tortillas, spread the Fouetté on the other sprinkle with a little chopped coriander and join together.

Heat a large frying pan on the stove and add a little vegetable oil. Fry the quesadilla on each side till golden brown. Remove from the pan and allow to cool slightly before cutting into wedges and enjoying with a little green salad and some tomato salsa.

“pain Perdue” with Fouetté

2 thin slices of brioche

1 tbsp Jalapeño Fouetté

1 slice of smoked ham

1 medium egg beaten with 3 tbsp of milk

Knob of butter

Make a sandwich by spreading the Fouetté on one side of the brioche add the ham and top with the other slice of brioche

Gently warm…

View original post 358 more words

Thai Crab cakes with Jalapeño Fouetté 

Source: Thai Crab cakes with Jalapeño Fouetté 

Thai Crab cakes with Jalapeño Fouetté 

1 can of drained crab meat ( white).3 spring onions, sliced finely.

3 kaffir lime leaves, snipped into slivers with scissors (discard stem).

1 fresh red chili, chopped very finely

1 tbsp. freshly squeezed lime juice

1 tbsp. Nam Pla ( fish sauce)

1 tbsp Oyster Sauce ( I use Lee Kum Kee)

2 medium eggs

2 tsp. Fouetté with Jalapeño ( supplied by the kind folks at Eurilait, )

50g panko breadcrumbs

1/4 tsp. salt

Oil for frying

Take all the ingredients and mix them together gently in a large bowl then chill well for a couple of hours.

Turn on your deep fat fryer to 175oC

With 2 desert spoons scoop out with one and shape into a walnut using both spoons ( quenelling) and flatten slightly with the back of one of the spoons before gently lowering in to the hot oil. Turn after a minute or so and cook on both sides until golden brown then remove and drain onto some kitchen paper.

Serve with the dent side up and place a little sweet chilli sauce in each ( most supermarkets sell this in large bottles).

IFE 2017 Recipes ( part2)

Eurilait Cheese I.F.E.Demonstration Recipes 20171. Goats Cheese & Beetroot Salsa Bruschetta

2. Saag Halloumi

3. Breaded Goats Cheese Disc with Aioli

4. Creamed Leek Crumble ( IQF Goats Crumb)

5. Welsh Rarebit on toast ( made with spreadable Goats cheese)

6. Brie Beignets with Chili Jam

7. Brie & Celery “Lollipops” ( Brie Cubes)

8. Raspberry & Goats Cheese Mousse

9. 3 Cheese Pizza & Calzone ( Mozzarella)

10. Spinach & Feta Puffs

Shopping List

2 Baguette

2 Bags of Spinach

3kg plain flour

3 kg self raising flour

2 blocks of puff pastry

2 packets of yeast

2 jars of chilli jam

24 eggs

2 x Worcestershire sauce

2 xEnglish Mustard

6 bulbs of garlic

1kg baby plum tomatoes

1 Head of Celery

2 x Bags of Rocket

2 x litres Vegetable Oil

2 litre olive oil

2 punnet of Raspberries

Maldon Sea salt

Black pepper

2 x 500ml Double Cream

2 packets of digestives

1 jar ground ginger

3 x 250g butter

1 sliced white loaf

250g icing sugar

250g medium curry powder

500g Onions

2 Packets of Corn Tortillas

1 Jar of mayonnaise

Pre-made Products

1. Beetroot Salsa

2. Basil Pesto

3. Pizza Tomato Sauce

4. Chili Jam

Goats Cheese & Beetroot Salsa Bruschetta

Take some cooked Beetroot and cut into small dice, mix with some sweet Chilli sauce and a little fresh chopped coriander.

Cut some slices of ready to bake baguettes, brush with a little olive oil and toast on a char grill.

To compose. Place a slice of the Goats cheese on the toasted bruschetta and bake in a hot oven for 2-3minutes. Remove and top with a teaspoon of the Salsa and enjoy.

Saag Haloumi

You will need 1 block of Haloumi and cut into 4 slices, brush with a little vegetable oil and a pinch of curry powder. Grill on both sides then set aside.

Chop ½ onion and sweat in a little butter for 3-4 mins then add a Tsp of curry powder and a little salt and pepper, add ½ bag of baby spinach, raise the heat and stir for 1 minute until wilted, now add a little double cream and set aside.

Chop the Haloumi into 1cm dice and add to the curried Spinach mix well and serve.

Breaded Goats Cheese Disc with Aioli

A really simple dish, served hot or cold. Ensure the Disc is frozen before use.

In 3 bowl add some seasoned flour to one, a beaten egg with a little milk in the second and in the third, fresh breadcrumbs.

Pass the discs through number 1, then 2 and finally 3 place on a tray and return to the freezer.

Peel and crush 3 garlic cloves to a paste, a tip is to add a little salt to save the natural oils in the garlic, add the paste to 6 tbsp of good quality mayonnaise.

Turn on your fryer to 180oC and when the temperature is reached drop one or two discs in and cook for 1 minute then flip over and cook for a further minute, remove and place some kitchen towel to drain.

Serve with a little mixed salad and a spoonful of the Aioli. Enjoy.

Creamy Mustard Leeks with a Feta Crumble

Cut 1 large Leek into slices and wash well then drain. In a medium saucepan melt a knob of butter and add the Leeks, season lightly and add 100ml of double cream and a Tsp of English Mustard. Mix well and allow to cool.

For the Crumble take 100g plain flour and rub 50g of chilled butter to a sandy texture, add a Tbsp of freshly chopped flat parsley and 50g of crumbed Goats Cheese. Spoon the creamy Leeks into an ovenproof dish and top generously with the Crumble. Bake in a preheated oven 170oC for 20 minutes. Allow to cool slightly before tucking in.

“Eurilait” Rarebit ( Spreadable Goats Cheese)

225g spreadable Goats cheese

1 tablespoon butter

2 teaspoons Worcestershire sauce

1 level teaspoon dry mustard

2 tsp plain flour

Shake of pepper

4 tablespoons beer, Guinness is best.

4 slices bread toasted on 1 side only

Place all the ingredients in a large bowl apart from the butter and toasted bread. Mix well to a smooth paste and refrigerate.

To assemble spoon a generous amount of the cheese mix onto the un toasted slice of bread, place either under a hot grill till golden and blistered or on a tray in a hot oven. Be careful when eating as the cheese stays hot for a long time.

Brie Beignets with Chilli Jam

Using either the Brie Cubes or slices this recipe will have the same great result.

For the slices place a spoonful in the middle and carefully roll up then freeze for 15 minutes. For a simple batter follow the recipe below by adding all the ingredients to a large bowl and whisking well.

100 g Plain Flour ( sifted)

2 tbsp baking powder

pinch salt

150 ml cold water

1 tsp ground cumin

Heat your fryer to 180oC. Take the Brie from the freezer and drop each one into the batter, coating well then into the oil, fry till golden brown, drain onto kitchen paper using a slotted spoon, allow to cool slightly before enjoying.

When using the Brie cubes, dust each with a little seasoned flour first then drop into the batter and fry. Serve the Chilli jam as an accompaniment.

Brie & Celery “Lollipops”

Making use of the Brie Cubes for this simple little canapé couldn’t be easier.

Cut some Celery sticks into 8cm sticks, push a cube on top and with a blowtorch singe each side till golden but not black and soft enough to stay on the Celery.

Raspberry & Goats-cheese Mousse

This is a great recipe for people who are lactose intolerant.

In a food processor add 100g fresh raspberries and 150g of spreadable Goats cheese and mix well, add 50g of icing sugar and blitz again. Chill in the fridge

Crush 3 digestive biscuits with ¼ tsp of ground cinnamon add 25g of melted Butter and mix well. Share this between 6 small dishes but don’t push down, then chill.

Whisk 250ml of double cream then fold in the raspberry mix until blended well. Place in a piping bag and pipe into the dishes, top with a fresh raspberry and enjoy.

Pizza Dough

650g Italian 00 flour (Pasta flour)

7g sachet of instant yeast

2 tsp salt

25ml olive oil

50ml warm milk

325ml warm water

This is probably the easiest pizza dough recipe and makes a 1kg mix.

Simply add all the ingredients to a food mixer with a dough hook attachment and mix slowly for 2 minutes then for 4 minutes on medium fast. Remove hook and cover with a cloth, leave somewhere warm to prove and double in size. After it has risen remove from the bowl and knock back; this is where you knock out all the air.

Chop into 5 x 200g balls and roll out into 30cm circles. It is now ready to add your favourite fillings and bake in a hot oven; 200oC.

Tomato Pizza Topping

1 large onion, finely chopped

3 cloves of garlic crushed to a paste

1 dessertspoon of olive oil

500g tinned chopped tomatoes

100g tomato paste

1 tsp dried oregano

50g caster sugar

50ml white wine vinegar

Salt & Pepper

In a large pan over a medium heat add the oil and the chopped onion and cook for 5 minutes, add the crushed garlic and cook for a further 1 minute, reduce the heat and add the tomato paste, cook for 2 minutes stirring continuously then add the chopped tomatoes and oregano, reduce the heat to a simmer and cover with a tight fitting lid.

In a small saucepan add the sugar and vinegar and bring to the boil then add to the tomato sauce, season well and allow to cool before using.

Spinach & Feta Puffs

This recipe couldn’t be easier and a quick lunch dish using cubes of Feta Cheese

Empty a bag of washed baby spinach, sprinkle with a little olive oil, salt, pepper and a little grated nutmeg. Place in a microwave for 1 minute on full power, then remove and stir well so that the spinach is just wilted, put aside to cool.

Roll out a 250g block of puff pastry to 2mm thick, cut out 10cm circles.

When the spinach is cold, remove from the bowl and chop roughly, return to the bowl and add 200g of the Feta cubes, mix well allowing the cubes to break up a little.

Beat 1 egg with a little milk and brush the edge of the circles. Place a spoonful of the Feta mix in the centre and fold over, seal with a fork. Brush the top with the egg wash and sprinkle a few sesame seeds on top. Place on a tray in a heated oven ( 180oC) for 15minutes till puffed up and golden. Remove and enjoy.

2017 Eurilait IFE Recipes ( part 1)

“Fouetté with Jalapeño recipes”


2 corn tortillas

2 tbsp Jalapeño Fouetté

2 tbsp refried beans

Chopped coriander

Warm the beans so they spread easily and evenly cover one of the tortillas, spread the Fouetté on the other sprinkle with a little chopped coriander and join together.

Heat a large frying pan on the stove and add a little vegetable oil. Fry the quesadilla on each side till golden brown. Remove from the pan and allow to cool slightly before cutting into wedges and enjoying with a little green salad and some tomato salsa.

“pain Perdue” with Fouetté

2 thin slices of brioche

1 tbsp Jalapeño Fouetté

1 slice of smoked ham

1 medium egg beaten with 3 tbsp of milk

Knob of butter

Make a sandwich by spreading the Fouetté on one side of the brioche add the ham and top with the other slice of brioche

Gently warm a frying pan.

Place the egg and milk mix in a container larger than the sandwich. Add the butter to the pan.

Dip the sandwich into the egg mix on both sides and fry for 2 mins on both sides till golden.

Remove from the pan cool a little ( the cheese will be hot) cut in half and enjoy. Voila.

Jalapeño Fouetté Soufflé

50g softened butter, to grease dishes

50g Parmesan, grated, to coat dishes

20g butter

20g plain flour

250ml milk

Salt and freshly ground pepper

Pinch of cayenne

6 medium egg yolks

10 medium egg whites

240g Jalapeño Fouetté

4 ramekins

Generously grease the insides of four 10cm ramekins with the softened butter. Put about 50g grated Parmesan into one dish, rotate it to coat the inside, then tip the excess into another ramekin. Repeat to coat them all.

To make the béchamel, melt the 20g butter in a pan. Add the flour and cook for 2 minutes, stirring with a whisk, to make a roux. Still stirring, add the cold milk and bring to the boil over a medium heat. Let bubble for a minute or two, then pour the béchamel into a bowl. Season lightly with salt, pepper, and cayenne, then whisk in the egg yolks. Cover the bowl with cling film and let cool slightly.

Preheat the oven to 200C/Gas 6. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one-third of the egg whites into the warm soufflé mixture with a whisk, then, using a large spoon, fold in the Fouetté with the other. Stop as soon as the mixture is amalgamated.

Spoon the mixture into the ramekins to come 5mm above the rim. Smooth the surface with a palette knife, then use a knife tip to ease the mixture away from the side of each ramekins to help it rise.

Stand the ramekins in a deep ovenproof dish lined with a sheet of greaseproof paper and pour in enough almost-boiling water to come halfway up the sides. Bake the soufflés for 6 minutes. Put the cooked soufflés on individual plates and serve at once.

Roast Caraway & Beetroot Gravlax

Gravlax comes in many forms and flavours depending on which Scandinavian country you choose. I’ve tried many and settled on a mix of them all with a modern twist.


1 side of Scotch Salmon weighing about 1kg ( filleted, trimmed and pin bones removed, leave the skin on).

650g Granulated Sugar

350g Kitchen Salt

10g Caraway Seeds, roasted lightly in a dry pan and allowed to cool before crushing with a mortar and pestle.

200g cooked beetroot, cooled and sliced very thinly


Mix the salt and sugar together, lay 1/2 on a tray roughly the same dimensions as the salmon. Lay the salmon on top and press down lightly.

Scatter the Caraway seeds all over.

Lay the overlapping beetroot slices all over to resemble scales the length of the fish.

With the remainder of the sugar/salt mix cover evenly, wrap in cling film and refrigerate for 4 days.

Take the Gravlax from the fridge and shake of the salt and sugar, rinse lightly in cold water then pat dry.

Slice thinly from the tail end and enjoy with some dill and soured cream dressing.