Chicken liver pate

This liver pate is so easy to make, taste amazing and will convert any non liver eating person.

It is great for canapés on cut out german rye bread, as a starter served with toasted brioche, or just as a great lunch, on some bread or in a sandwich.
My personal preference is on some good german rye bread topped with either, red onion chutney, sweet pickled beetroot or gherkins (or both and with rucola, like picture).
600g Organic chicken livers
1 tablespoon oil
1-2 onions
2 cloves of garlic
3 bay leaves
2 sprigs of sage
1 teaspoon salt
1/4 teaspoon fresh ground pepper
250g butter (lactofree if making a lactose free version like me)
1 tablespoon Brandy
a splash of water

Chop up the onions and place in a medium saucepan, over medium to high heat, with the oil. Sauté for a few minutes until they start becoming soft. Then add the chicken livers, garlic, bay leaves, sage and a splash of water, just enough to cover the bottom of the pan. Cover with a lid and let it cook for 7-9 minutes, stirring once in a while to make sure it doesn’t burn.
Strain any water that might be left in the pot, and remove sage and bay leaves. Transfer to a blender and add the salt, pepper, butter and brandy. Blend well, until completely smooth in consistency. 
Pour into a container or serving dish, cover and place in the fridge to set over night.


Easy Peasy Macaroons

When we had the family over for the wedding, we took them around London one of the days, and one of the places we stopped was at Laduree.
It was so they could try macaroons for the first time, and they all loved them. 

so when I saw a macaroon kit in Sainsbury’s that didn’t contained any dairy, it reminded me of the weeding weekend and I had to buy it. I have tried a few times to make macaroons from scratch, but they never really turned out that good look wise, so didn’t have to big hopes for the kit.

Next day I wasn’t feeling to well, so my husband took it upon himself to make me macaroons to cheer me up a bit. Now he had never read about or seen anyone make macaroons, so he made these from just reading on the back of the packaging, and from the picture you can see they turned out amazingly. And 10 out of 10 for taste as well.

He used Lactofree butter and milk, as I am lactose intolerant, and because the butter is lightly salted it gives them a slightly sweet and salty taste. I like that taste though, but this might not be for everyone.

So if you are lactose intolerant or just want a go at making your own macaroons, I would definitely recommend trying this kit.