Luxury Bread and Butter Pudding

Luxury Bread and Butter Pudding

This is perfect for a relaxing celebration dinner. I love this dessert, especially when using pannetonne, I think that it just makes such a difference a much richer dessert instead of using ordinary bread and butter.

Ingredients:
200g pannetonne
65ml of single cream
3 egg yolks
275ml full fat milk
25g caster sugar
Butter to spread over the pannetonne

Method:

1.  Preheat the oven to 180C. Slice the pannetonne thinly and butter on one side. Cut into triangles and layer into a pyrex dish making sure that you cover all sides.

2. Meanwhile whisk the egg yolks and sugar and vanilla essence until creamy and put to one side.

3. Over a medium heat pour the cream and milk into a saucepan over a medium high heat until it just comes up to boiling. Once it has reached this point pour into the egg yolk mixture whisking all the time until you get a pale yellow colour, it should be light and frothy. Pour back into the saucepan stirring all the time until it has thickened slightly.

4. Pour the mixture over the pannetonne in the pyrex dish. Cook for 30-40 minutes until lightly golden brown. Serve immediately with cream if desired.

Bearnaise sauce- the perfect accompaniment to a steak

Bearnaise Sauce

I discovered this sauce a few years ago and fell in love with it. It is rich and creamy, the tarragon has such a distinct taste and flavour it really makes it. I love it on steak, with sauteed mushrooms and garlics and herbs. It does take a little time to make but it is well worth the effort.


Ingredients:

4 tbsp of white vinegar
Sprinkling of dried tarragon ( simply because I had no fresh tarragon available)
4 tbsp of water
4 egg yolks
300g melted butter
Salt and pepper to season


Method:


1. In a medium saucepan heat the vinegar water and dried tarragon until it has reduced, and there is only a couple of tbsp of water left. Put to one side to cool completely.

2. Meanwhile whisk the egg yolks together in a bowl and put to one side. In another sauce pan pour in some water and bring to a simmer. Put the egg yolk bowl over the top of the saucepan ensuring the water does not touch the mixture. Gradually whisk in the cooled vinegar until frothy and thick.

3. Take off the heat and gradually whisk in the melted butter and season with salt and pepper. If desired you could also sautee some diced mushrooms in a little butter and garlic salt and herbs to make a bearnaise mushroom sauce perfect with steak.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Perfect for winter days, when you just want pure comfort in front of the television, feet up, best after a long day at work when you need indulgence and warmth.

Ingredients:

500g lean stewing beef diced
1 onion diced finely
2 potatoes peeled and chopped into fairly small pieces
2 carrots chopped
4 maggi beef stock cubes ( if not using maggi use one beef oxo cube and one stock melt) to make 600ml stock
1 small tin of baked beans
1 tin of vegetable soup ( if you do not have heinz vegetable soup use an instant packet of soup such as asparagus or cauliflower)
Sprinkling of worcestershire sauce
2 dessertspoons of plain flour


Method:

1.  Combine everything into the slow cooker, except for the plain flour. Ensure you mix well to combine everything together. The worcestershire sauce will give the stew a nice brown colour.

2.  Place the slow cooker on high for 4-5 hours or until all the vegetables are cooked and the meat is tender. Alternatively if you have more time cook on low all day for about 6-8 hours.

3. Once you are nearly ready to serve sprinkle flour over the stew and mix well quickly to thicken the stew. Alternatively cornflour could also be used if you don't have any flour.

4. Serve immediately in large bowls. Serves about 5 people depending on how hungry you are. Goes well with some thick slices of french bread with lashings of butter. Enjoy!

Breadcrumbed chicken with roasted vegetables

Breadcrumbed chicken with roasted vegetables

Ingredients:

3 large chicken breasts cut into medium strips
2 eggs lightly beaten
Breadcrumbs
Parmesan to add to the breadcrumbs
Half a butternut cut into cubes
2 potatoes cut into cubes
4 mushrooms thinly sliced
1 onion finely chopped
Garlic and herb seasoning
Salt and pepper
Olive oil
1 courgette thinly cubed
2 peppers (preferably of differing colours) and dice


Method:

1. Preheat the oven to 180C fan oven. In a lined baking tray drizzle olive in the tray. Add all the uncooked diced vegetables and add garlic and seasoning using a spoon make sure olive oil covers all of the vegetables evenly. Sprinkle salt and pepper and mixed herbs again mixing to combine all the vegetable mixture.

2.  Place into the preheated oven for just over an hour or until cooked, stirring occasionally.

3. Meanwhile to make the chicken , place the beaten egg and breadcrumbs into two shallow dishes.  Dip the chicken first into the egg and cover completely in breadcrumbs, then place onto a plate. Repeat with the remaining chicken strips. To cook, place frying pan on a medium heat, drizzling a little olive oil. Place chicken strips into pan turning occasionally until golden brown. Ensure to cook the chicken in batches, to cook them properly and evenly. Then put onto a plate and put to one side.

3. When cooked place onto a plate and put to one side. Once the vegetables are nearly ready re heat the chicken in the frying pan and serve immediately.

 

Really easy cheesecake

Really Easy Cheesecake

This dish is perfect when you want a really simple dessert, that takes no time to make. Leave to set in fridge for at least 2 hours or ideally overnight depends how long you can wait. Enjoy! You could also add fruit on top such as summer berries if desired.

Ingredients:

397g condensed milk
Juice of two lemons
1 and a half tubs of philadelphia cheese
100g butter melted
125g of digestive biscuits


Method:

1. Melt the butter in the microwave at 10 second intervals. Meanwhile blitz the digestive biscuits, into a food processor until it represents fine crumbs like gold dust. Pour into a bowl and add the melted butter until well combined. Transfer into a non stick cake pan pressing gently all round the pan making it even around all sides. Put into the fridge to set hard for about an hour.

2. Meanwhile to make the filling pour the condensed milk into a bowl. Whisk in the philly cheese and the lemon juice until well combined. Once base is hard add the filling and put into the fridge, ideally over night so that the filling is nice and firm. Serve immediately and enjoy!

Really easy slow cooker chicken casserole

Really easy slow cooker chicken style

Serves 4

Ingredients:
8 chicken thighs skins removed or 4 large chicken breasts diced roughly
1 onion finely chopped
Garlic and herb seasoning
500ml chicken stock using either 3 maggi chicken stock cubes as they are not as strong or 1 chicken stock melt and 1 chicken oxo cube
A cupful of frozen peas
2 carrots chopped roughly
Chicken spice (ina parmaan)
2 desert spoons of flour to thicken the sauce
Rice cooked according to packet instructions
4 rashers of veal bacon (or bacon)



Method:

1.Add all the ingredients to the slow cooker except the flour which you will use to thicken the sauce later. Cook on low, for 5-6 hours stirring occasionally, or if you are short of time cook on high for 3-4 hours, until the chicken is soft and tender and all the vegetables are cooking nicely.

2. At the end of cooking making sure heat is high add the flour to thicken, add a little more or less depending on how thick you want to make the sauce.

3. Serve immediately with rice and enjoy.

Really Easy Cheats Bread and butter pudding

 This recipe is perfect if you have some leftover slightly stale croissants, hot cross buns or pannetone. So quick and easy too, and again perfect for these winter days when you want something warm and comforting


Really Easy Cheats Bread and butter pudding

Ingredients:
Butter to spread on the bread whichever you are using
500g ambrosia custard
1/2 small pannetonne or enough to cover and layer into a pyrex dish ( if using hot cross buns make sure to cut quite thinly so it cooks well)


Method:

1. Preheat the oven to 180C fan oven. Meanwhile in a rectangular pyrex dish (depending on how much bread you have left over) slice the pannetonne fairly thinly and butter on one side. Line the dish and layer on top in triangles.  Then pour over the custard enough to cover all of the bread layers and place in the oven for 30-35 minutes until golden brown and bubbling. Serve immediately.


Note: Pannetonne and hot cross buns work best as they have more flavour. All those currants and peel make for great flavour. If you are using croissants just cut diagonally across and butter and layer in the dish adding raisins if you wish to add more flavour.


I recently discovered pannetonne and fell in love with it. It is a sweet Italian bread infused with mixed peel,  raisins and citrus flavours. I must say that I prefer it to stollen, however I don't like marzipan so I am biased.

Chicken mushroom and potato bake

Chicken mushroom and potato bake

Perfect for these winter days, pure comfort food, all that cheese and potato ahh bliss.

Ingredients:

2 packets of white sauce mix
Mixed herbs
Ina Parmaan Garlic and herb seasoning (alternatively use garlic salt)
Salt and pepper
2 large chicken breasts cut into small pieces
300g mushrooms chopped roughly
3 to 4 large potatoes par cooked and sliced into thin slices otherwise they wont cook
1 onion chopped finely
Olive oil
600ml milk
Sprinkle of dried thyme really complements the dish
Grated cheddar cheese as little or as much as you want!

Method:

1. Firstly parboil the potatoes for about 5-7 minutes on the hob, or until you put a knife through and they are soft. Ensuring you do not cook too long otherwise they will fall apart and they will be difficult to slice. Drain away the water and slice, put to one side to cool


2.  In a large saucepan drizzle olive oil, and put on a medium heat. Add the diced chicken breast and the herbs stirring occasionally until chicken is cooked. Add the mushrooms and the onion cooking until the onion is transluscent and the mushrooms are soft. Turn off the heat and put to one side


3. Meanwhile in another pan add the two white sauce packets using a little of the milk to make a paste then adding the remainder. Cook the sauce according to packet instructions then add some grated cheddar cheese until well combined.

4. In a large glass rectangular glass dish, add the chicken and mushroom mix. Then layer the potato over the top. Pour the white sauce over the potato evenly. Sprinkle over cheddar cheese to cover the whole dish.
Cook in a preheated oven at 180C (fan) for 35 minutes or until golden brown. Serve immediately.


This dish would be even better if you add some cut up bacon and leeks at stage 2 until well cooked.

Pasta with Roast Butternut squash and spinach

This is not my own recipe and belongs completely to the rights of the cooking coach which can be found here: http://www.thecookingcoach.eu/?p=5665&sthash.JRXns3Vm.mjjo 

Pasta with Roast Butternut squash and spinach

Preparation Time: 25 minutes (includes roasting the squash)
Cooking Time: 10 minutes
Ingredients for 4 Servings
For the Butternut Squash
2 x medium butternut squash, peeled and diced (smallish, bite sized pieces– remember though, they will shrink a bit in the oven)
2 x tsp honey
1 x tbsp olive oil
½ a freshly grated nutmeg
Salt and pepper
For the Spinach Sauce
2 x tbsp olive oil
500gr / 1.1 lb. frozen spinach (not creamed spinach), defrosted
3 x shallots chopped finely
5 or 6 sage leaves chopped finely
2 or 3 large garlic cloves chopped finely
300gr / 10 oz. cherry tomatoes, quartered
300ml / 10 fl.oz. buttermilk
To Serve
75gr / 2.5 oz. toasted pine nuts
50gr / 1.5 oz. grated pecorino cheese (or parmesan)
Some extra virgin oil to drizzle over (optional)
Lumache Rigate pasta
Method

1. Pre-heat the oven to 200°C/400°F.
2. Place the butternut squash in a roasting tray big enough that you can spread it out. Drizzle over the oil, mix it through to cover all your squash, then drizzle over the honey, grate over the nutmeg, sprinkle over a little salt and pepper. Place in the oven for about 15 to 20 minutes. The time will depend on how big you made your pieces of squash. The result you are looking for is that the squash has softened a little (not mushy though) and that it has taken on some colour.
3. Whilst the squash is cooking you can get on with the pasta and the spinach sauce. Drop your pasta into boiling, salted water for as long as the packaging instructs.
4. For the spinach sauce, heat the olive oil in a heavy bottomed pan, then add the shallots, garlic and sage. Cook until they have browned then add the spinach. I like to keep any water that has come from the spinach, I don’t drain it, just add it all. Stir through and add the tomatoes, mix in. Once bubbling, add the buttermilk, mix it through, then add and some salt and pepper to taste. This part of the cooking only takes a few minutes, you don’t want to overcook the spinach otherwise it will lose its vibrant green colour.
5. When the squash is ready, add about 2/3 of it to the spinach in the pan and stir through, keep the rest back to dress.
6. To add the pasta, I don’t drain it, as I want to get a little (just a little) of the water in which it has cooked into my sauce. To do this I decant the pasta into the pan with the spinach and butternut by using a slotted spoon. Stir your pasta through, check for seasoning.
7. To serve sprinkle over the remaining squash, pine nuts, cheese and drizzle over some extra virgin olive oil if you wish.

Tweaks I made:

I used 1 big tomato instead of cherry tomatoes as I did not have any. I also didnt have sage leaves so I used mixed herbs. I also added one boursin minature and 2 tablespoons of pesto whilst making the sauce. To make the buttermilk instead of buying some I added 1tbsp vinegar to the milk mixture.  I also added 2 mushrooms diced finely into the spinach mix. Instead of the pasta stated here I used telephone cords pasta they are so much fun!

Cinnamon Rolls

Cinnamon Rolls (makes 15)

Ingredients:
Sachet of fast dry action yeast plus 1 tbsp
3 tablespoons of warm water
Sprinkle of salt
1 cup of warm milk
6 tbsp of warm butter
1 egg beaten
5 cups of plain flour


Cinnamon filling
3 tbsp of cinnamon ground
1/3 cup of light brown sugar
1/2 cup of soft butter

Cream Cheese frosting
4 tbsp softened butter
230g philadelphia cream cheese
2 cups of icing sugar

Method:

1. In your kenwood mixer or a regular bowl add the fast action yest and the warm water. Make sure it is not hot or it will kill the yeast. Leave for 5 minutes to double and do its work. To warm the milk and butter add all to a small jug and microwave in 30 second intervals again ensuring that it is not hot but warm.

2. Next add the salt and beaten egg, turn on the mixer make sure to use the hook. Mix on the lowest setting till combined. Turn off the mixer add two cups of flour and mix, using a spatula ensure flour round sides of the bowl is incorporated into the bowl. Add the remaining flour and beat on low setting for 5-7 minutes.

Sprinkle flour on the flat surface, turning out the dough which should not be too sticky if it is add a little more flour and punch the dough and knead  it well with your hands, the more kneading the better... 

3. Spray a large bowl and transfer the dough mixture to the bowl. Cover with a tea towel and leave for 1-2 hours until it has doubled in size

4. Turn out the dough onto a floured surface and roll out to a large rectangle. Make sure that it is evenly done so it is not too thick. Add the softened butter,  combine the cinnamon and brown sugar in a small bowl and sprinkle over on top of the butter making sure you go right near the edges.

5. Start rolling the dough into a roll starting from the long side of the rectangle. Make sure work surface not too sticky adding flour as you go along so that the roll is nice and firm. Use a sharp serrated knife to cut the roll into pieces. Do not worry if the rolls get a little squished once they are in the oven they will rise and fill out. Place the pieces in a greased baking tray, it doesn't matter if a little close together they will expand and rise once in the oven.

6. Bake in a preheated oven for 20-24 minutes at 160C fan oven, until golden brown.  Take rolls out the oven,  when cool ice with cream cheese frosting. To make the frosting beat the butter and philly cheese together on a medium setting then add the sieved icing sugar. Ice away!

However if you are feeling lazy and like me have some spare betty crocker vanilla icing ( cream cheese would also work well) then spread this on top of your rolls once cool as little or as much as you like.

Seafood Risotto

Seafood Risotto

Ingredients:
2 packets of seafood medley
Pinch of tumeric
1 onion diced finely
Olive oil
Salt and black pepper to season
Chilli flakes
2 cloves of garlic crushes
300g orzo
1200ml of vegetable stock with two stock cubes
1 cup of frozen peas
1 cup of frozen spinach
Garlic salt
Mixed herbs
Lemon juice (doesn't have to be fresh bottled lemon will work just as well)
1 packet (200ml) of sun dried tomato sauce or passata

Method:

1.  Heat olive oil in a medium saucepan over a medium heat. Add the onion and garlic stirring occassionally until transluscent. Add the salt and pepper, herbs, chilli flakes, garlic salt and a few dashes of lemon juice.  Add the orzo to the pan stirring for a couple of minutes until well combined.

2.  Next add the vegetable stock a little at a time stirring occasionally until absorbed. Once orzo has absorbed the liquid add more until there is none left. You may need a little extra stock to ensure the orzo is cooked. Add the tumeric to provide a nice yellow colour to the orzo. Add the sun dried tomato sauce and stir well.

3.  Once orzo has cooked and the stock has been absorbed  which takes about 25-35 minutes. Make sure you keep an eye on the orzo so it doesn't stick to the bottom of the pan. Add the seafood medley, frozen spinach and peas and stir occasionally until well combined for about 5 -10 minutes.

4. Serve immediately with grated parmesan if desired.

Meatloaf in a tomato sauce

Meatloaf in a tomato sauce

Ingredients:
1 onion finely diced
Garlic salt
Mixed herbs
Salt and pepper to season
1 packet of fresh coriander chopped finely
1 packet of sun dried tomato sauce ( if you cannot find this a tin of chopped tomatoes will work just as well. Alternatively you can just use passata)
450g pork mince ( this is optional you could just use 1kg worth of beef mince however I think the combination of the two makes a nice flavour)
450g beef mince
6 rashers of bacon
2 baking potatoes
Olive oil
1 egg
Breadcrumbs
Sprinkling of lea and perrins worcestershire sauce
400g tin of baked beans


Method:

1. Preheat the oven to 180 C fan oven. In a saucepan add a little oil on a medium heat. Add the onion until soft and transluscent. Add the mixed herbs, garlic salt and salt and pepper. Stir occasionally. Leave to one side to cool

2.   In a large bowl combine the pork mince, the beef mince, and the coriander. Using your hands combine the mixture so that both meats combine well with the coriander. Add the egg and mix again. Now add breadcrumbs, enough so that the egg binds the breadcrumbs to the meat mixture, you don't want it too runny.

3. Meanwhile par cook the baked potatoes in the microwave for about 3 minutes on each side but this will largely depend on the size of the potato. Place onto a baking tray and rub olive oil into the skin and season with salt and pepper on both sides.

4. In two little loaf tins or one large loaf tin, add a little spray to stop the meatloaf sticking. Cover the tin with bacon on all sides. Add the meat mixture to the tin pressing down the edges.  Pour over the sun dried tomato sauce and sprinkle with some lea and perrins.

5. Bake in the oven along with the potatoes for 45 minutes to an hour.  Leave to cool slightly and cut in the loaf tin.. Slice the meatloaf and serve immediately with the baked beans or a green salad and a baked potato.

Creamy Salmon and Courgette Pasta

Creamy Salmon and Courgette Pasta

Ingredients:
2 fillets of leftover cooked salmon
1 courgette coursely grated
Cup of frozen peas
Enough tagliatelle pasta to serve four people
1 tub of philadelphia cream cheese
Parmesan to garnish
Lemon juice
Salt and Pepper to season
Garlic salt
Mixed herbs
1 onion chopped finely
Olive oil
Heinz mayonnaise

Method:

1.  Put a little olive oil in a frying pan, on a medium heat, add the onion, mixed herbs garlic salt (sprinkle) few dashes of lemon juice (from a bottle is fine) until onion is transluscent. Add the grated courgette stirring occassionally for 5- 10 minutes. Add the frozen peas and stir occasionally.

2. Meanwhile heat another pan with boiling water. Add the pasta and cook according to instructions.

3. Add the cream cheese to the frying pan stirring, to combine to cover all of the vegetables. Before adding the salmon squeeze some heinz mayonnaise over them, add to the pan and flake using a spatula. Ensure everything is covered in the sauce. Add a sprinkling of parmesan and combine again.

4. Drain the pasta into a colander and tip back into the pan. Add the sauce mixing well to combine all sauce with the pasta. Serve immediately add more parmesan if desired.

Ham, red pepper, potato and cheese fritatta

Ham, red pepper, potato and cheese fritatta

Ingredients:
2 potatoes cooked and diced
1 onion diced finely
1 red pepper roughly diced
2 slices of ham cut into pieces ( omit if you want to make vegetarian)
6 eggs beaten
Grated cheddar cheese ( as little or as much as you want)
Salt and pepper to season
Ina Parmaan garlic and herb seasoning ( just use garlic salt and dried mixed herbs if you don't have this)

Method:

1.  Place a frying pan on a medium heat, with a little oil. Add the onion, salt and pepper, garlic and herb seasoning. Stir occasionally with a spatula, until transluscent. Add the red pepper and cooked potato until pepper is soft and tender.

2. Meanwhile in a jug crack six eggs (seems a lot but I assure you it will be well worth it) and beat with a fork until well combined.

3. Add the egg mixture to the frying pan swirling it along the pan to make sure all filling area is covered. Sprinkle on the ham and leave to cook for 5-10 minutes or until just set.

4. Preheat your grill .Sprinkle on the cheese leaving for a few minutes until the cheese has melted a little. Place frying pan under the grill until cheese is bubbly and golden brown. Serve immediately.

Miso Chicken with Rice and Stir-fried Vegetables

Miso Chicken with Rice and Stir-fried Vegetables

Ingredients:
500g chicken breast diced into smallish pieces
1 onion finely chopped
Enough cornflour to coat the chicken in
3 spring onions roughly chopped
1 tbsp ginger finely grated or chopped
2 tbsp miso paste (can find in local sainsburys or any oriental supermarket)
1 tbsp sugar
1 tbsp soy sauce
1 tbsp of ketchup
1 tbsp of vinegar
2 cloves of garlic grated finely ( one clove kept aside to cook the corn and sugar snap peas)
Some water to loosen miso paste mixture
Sprinkle of chilli powder
Sugar snap peas topped and tailed  pull the string off along each seam
Corn chopped roughly
2 tbsp of sunflower oil
 Enough cooked rice for four people cooked according to packet instructions
Sprinkling of sesame seeds


Method:
1. Mix the miso paste,sugar,  soy sauce vinegar, ketchup, chilli powder together in a small cup. Add a little water, enough to loosen the mixture. Put to one side.


2. Meanwhile in a bowl combine the chicken in enough cornflour to completely cover the chicken, season with salt and mix with your hands, to combine.

3.  Turn your hob to a medium high heat adding the sunflower oil. Add the chicken stirring constantly until the chicken is golden brown, make sure it doesnt catch if it does add a little water. Put into a bowl and set aside.

4. Add a little more sunflower oil to the wok and add the spring onion and onion, 1 clove of the grated garlic and the ginger. Stir occassionally until translucent. Add the chicken back into the bowl stirring occassionally to combine. Add the miso paste. Stir until all the sauce has covered the chicken.

5. Meanwhile in another saucepan add a little oil and the other clove of crushed garlic stirring to make sure it doesnt burn. Add the corn and sugar snap peas, and stir until very slightly caught. Add a little water to cook the veg and stir occasionally for 5 minutes. Once the water has evaporated add the sesame seeds and stir until the seeds are golden brown.

6. Serve miso chicken and vegetables immediately with the boiled rice.

Easy mango chicken curry slow cooker style

This is a great recipe if you love curry, but cant be bothered to cook. I know homemade korma is much better but when you have little time and want something warming and comforting, I would recommend this dish. The mango combined with the butternut adds a sweetness that is delicious! Even better served with some sweet chutney.

Easy mango chicken curry slow cooker style

Ingredients:

3 large chicken breasts roughly diced
1 onion chopped finely
1 jar of korma sauce
1 tin of mango pulp ( not always easy to find try oriental supermarkets, ocado or waitrose where you will have better luck)
1/2 a butternut peeled chopped and diced
300ml light coconut milk
Enough rice for four people

Method:

1. Add the chicken breast, onion, korma sauce, mango pulp butternut and light coconut milk. Place onto a high heat for about two hours stirring occassionally.

2. Once the sauce is bubbling and it has been doing so for about 2 hours, turn the heat down to low for another couple of hours. Stir occassionally.

3. Serve immediately with boiled rice and some mango or onion chutney if desired.

Cottage Pie Slow Cooker style

Ingredients:
800g beef mince
2 carrots peeled and chopped
1 onion roughly diced
3 tbsp of worcestershire sauce
1 oxo cube
1 beef stock melt
900ml hot water
1 bay leaf
1 clove of garlic chopped finely
Salt and Pepper to season
Sprinkle of garlic salt
2 cups of frozen peas
Enough grated cheddar to top the pie


For the mash
1.5 kg potatoes peeled and chopped into pieces
Knobs of butter
Splash of milk
5 teaspoons of cornflour with a little water mixed



Method:

1.  Place your vegetables into the slow cooker along with the garlic, bay leaf worcestershire sauce and salt and pepper and garlic salt.  Place 900ml of boiling water into a jug along with the stock melt and the oxo cube and stir to combine. Sprinkle the beef mince into the cooker and pour the stock over the mince. Stir to combine all the ingredients together. Put your cooker onto low for a couple of hours stirring every so often.

2. Meanwhile place the chopped potatoes into the saucepan. Place onto a high heat until the water is boiling, once boiling turn down to a medium heat for about 20 minutes. Drain away the water. Mash well then add the butter and the milk until creamy. Put to one side.


3. Do not be alarmed if your mince mixture is a little watery. Turn the heat up to high on your slow cooker and cook for another 2-3 hours. Stirring occasionally. Add the cornflour to the mince mixture and stir until thickened. If not thick enough feel free to add a little more.


4. Place the mince mixture into two oven proof dishes and allow to cool. Place the mash over the mixture and using a fork spread over the oven dish. Repeat with the second dish. Grate as much cheese as desired over the top.

5. Preheat oven to 160 C fan oven and cook for an hour or until the cheese is golden and brown. Serve with gravy and green beans.

Easy French Toast

Easy French Toast

Ingredients:
4 slices of thick bread preferrably a day old ( something like a bloomer works well)
1 cup of double cream
1 tablespoon of sugar
1 tsp of cinnamon
2 eggs
Butter


Method:

1.  Beat the eggs, double cream sugar and cinnamon together with a fork in a plastic jug. Transfer to a shallow dish. Put the bread slices into the eggy mixture. Leave to soak for at least a minute each side and then turn over.

2. Meanwhile heat a frying pan on a medium high heat. Grease the pan with a little butter turn the pan to allow it to coat all over.

3. Place the eggy bread into the frying pan cooking for about two minutes each side until golden brown, you can tell when its cooked as the bread will spring back when touched with the spatula.

4. Serve immediately, I like it best with golden syrup and a sprinkling of sugar. Perfect comfort food.

Bacon and Courgette Carbonara

Perfect for days when you cannot be bothered to cook as relatively easy to make. Definitely a rainy day comfort food. Slightly healthier than the original no cream! Enjoy!


Bacon and Courgette Carbonara 

Ingredients:
2 eggs
1 200g tub of philadelphia light cheese
Salt and pepper to season
4 rashers of bacon diced and the fat trimmed off
1 onion finely diced
Sprinkling of garlic salt and mixed herbs
1/2 cup of frozen peas
1 medium courgette grated
75g mushrooms diced
Roughly 75 g mature cheddar cheese ( can be tweaked depending on how much you like cheese!)
Linguine enough for four people to be cooked according to packet instructions


Method:

1.  Heat a tablespoon of olive oil into frying pan over a medium heat. Add the onion and seasoning. Stir occassionally until onion is transluscent. Then add the bacon and mushrooms. Next the grated courgette and peas. Get rid of any excess water and drain away. Turn off the heat and put to one side.


2. In a bowl combine the philadelphia cheese fluffing with a fork before adding the two eggs one at a time beating well after each addition until well combined. Next stir in the grated cheese and season.

3. Meanwhile cook pasta according to instructions. Drain well and pour in the philadelphia mixture stirring with a spatula quickly until well combined.  Add the bacon mixture and place back onto the heat for 3-4 minutes to heat through completely. Serve immediately sprinkle with more cheese if desired.

Easter Chocolate Cake

Chocolate Sponge Cake

Ingredients:

8oz stork margarine
11oz flour
4 tsp baking powder
12oz sugar
1 cup of milk
4 eggs
1 tsp of vanilla essence

2oz cocoa powder


Buttercream icing:
 9oz butter
16oz icing sugar

1oz cocoa powder

Mikado sticks to decorate (you will need about 3 packets)

Chocolate mini eggs

Method:

1. Preheat to oven to 160 C (fan oven). Combine stork margarine and sugar into a bowl and mix well using an electric whisk.  Beat eggs one at a time and add vanilla extract.

2.Sift together the dry ingredients and add to the wet mixture.  Add the milk, and beat together for 3 minutes. Pour into two lined 8 inch cake pans. Bake for 25 to 30 minutes or until the skewer comes out clean. Press cake lightly to see if it springs back then you know its done.


3. Leave the cakes to cool completely and empty onto a wire rack.  To make the icing combine the butter into a bowl until fluffy and soft and whisk. Then add the icing sugar a little at a time until soft and fluffy.


4. Place one cake upside down onto a plate, then cream the middle of the cake. Add the jam,  then sandwich the cake together with the other 8 inch cake. Cream the entire cake using a palette knife use a little hot water if the buttercream is too hard. Decorate the cake with the mikado sticks, one side at a time then overlap the sticks to make it look like a basket. Place the mini eggs in the middle of the cake and put toy rabbits or chicks inside the nest if desired.

Panko Chicken with ratatouille and pasta

Panko Chicken with ratatouille and pasta

Ingredients:
2 chicken breasts
Panko breadcrumbs
2 courgettes diced roughly
1 400g tin of chopped tomatoes
1 clove of garlic finely chopped
Mixed Herbs
1 yellow pepper roughly diced
1 green pepper roughly diced
1 aubergine diced and liberally sprinkled with salt to stop it going bitter
1 onion finely diced
Pasta
1 egg beaten
Plain flour


Method:

1.  Add finely diced onion to a saucepan with a little olive oil on a medium heat. Cook until transluscent. Add the mixed herbs and the garlic. Add the pepper and courgettes. Cook for about 5-7 minutes until soft. Add the aubergine for a few minutes stirring occassionally. Add the chopped tomatoes and cook for another 10 minutes. Take off the heat.

2. Preheat the oven to 170.  Use three shallow dishes, put beaten egg in one, plain flour in another and panko in the other. Combine the chicken breast into the beaten egg, coat in the plain flour, dip into the bread crumbs and place on a baking tray. Cook for 25-30 minutes until golden brown.

3.  Cook pasta according to pasta instructions, pour over the ratatouille sauce and place the chicken on top. Sprinkle with grated parmesan if desired.

Victoria Sponge Cake

Victoria Sponge Cake

Ingredients:

8oz stork margarine
11oz flour
4 tsp baking powder
12oz sugar
1 cup of milk
4 eggs
1 tsp of vanilla essence

Strawberry jam

Buttercream icing:
 9oz butter
16oz icing sugar
Milky buttons



Method:

1. Preheat to oven to 160 C (fan oven). Combine stork margarine and sugar into a bowl and mix well using an electric whisk.  Beat eggs one at a time and add vanilla extract.

2.Sift together the dry ingredients and add to the wet mixture.  Add the milk, and beat together for 3 minutes. Pour into two lined 8 inch cake pans. Bake for 25 to 30 minutes or until the skewer comes out clean. Press cake lightly to see if it springs back then you know its done.


3. Leave the cakes to cool completely and empty onto a wire rack.  To make the icing combine the butter into a bowl until fluffy and soft and whisk. Then add the icing sugar a little at a time until soft and fluffy.


4. Place one cake upside down onto a plate, then cream the middle of the cake. Add the jam,  then sandwich the cake together with the other 8 inch cake. Cream the entire cake using a palette knife use a little hot water if the buttercream is too hard. Cover the sides of the cake with the white chocolate buttons.

Mary Berry’s chicken with pesto, Taleggio and roasted tomatoes

This is not my recipe, but I saw it in one of the newspaper magazines and decided to give it a go. I must say Mary Berry knows her stuff. I had never even heard of tallegio cheese before and had to go on the hunt for it in the supermarket. Not vastly expensive either. It reminds me of brie, however it is a much stinkier cheese and gooier especially when placed in the oven. Absolutely delicious, enjoy! Recipe is below, let me know what you think.


Serves: 6
Preparation time:  10 minutes
Cooking time:  30 minutes

You will need
6 skinless boneless chicken breasts
Salt and freshly gound black pepper
175g Taleggio cheese (straight from the fridge), cut into small cubes
3 tbsp pesto
2 tbsp freshly chopped basil
3 tbsp cream cheese
50g fresh breadcrumbs
A pinch of paprika
400g cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar

Method
1. Preheat the oven to 220˚C/Gas mark 7. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting pan and season with salt and freshly ground black pepper.
2. Mix the Taleggio, pesto, basil, and cream cheese in a bowl and season with salt and freshly ground black pepper. Spoon on to the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with the breadcrumbs and dust with a little paprika.
3. Bake for 20 minutes, then arrange the tomatoes around the chicken, pour the oil and vinegar over them, and return to the oven for a further 10 minutes or until the chicken is just cooked through. Be careful not to overcook it.
4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.

Pesto linguine with panko chicken

Pesto linguine with panko chicken

Ingredients:
280g linguine pasta
2 chicken breasts sliced
Parmesan cheese to garnish
Plain flour
1 beaten Egg
Panko breadcrumbs (japanese variant, can be bought in chinese supermarkets)
5 tbsp of pesto (homemade or store bought)



Method:

1. Get out three shallow bowls, one to put the beaten egg in, one with the flour and another with the panko breadcrumbs. Place the sliced chicken breast into a medium bowl and sprinkle enough flour to cover the chicken pieces (about 2 tbsp)

2. Cover the chicken breast into beaten egg and then cover in the panko breadcrumbs.  Shallow fry the chicken breasts in a frying pan over a medium heat and until golden brown. Leave to set aside and blot any excess oil.

3. Meanwhile cook the pasta according to packet instructions. Drain and set aside. Stir in the homemade pesto serve with the chicken and sprinkle with parmesan cheese. Serve immediately.


For a healthier alternative you can bake the panko chicken in the oven at 180 degrees for about 25 minutes. If you cannot find panko, breadcrumbs work just as well, but they are much lighter and airier in texture.

If you are not a fan of the pesto pasta, the panko chicken would make a good starter served with some mayonnaise or bbq sauce.

Falafel Burgers

Falafel Burgers

Ingredients:
400g tin of mixed beans drained
400g tin of chickpeas drained
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/2 tsp of chilli powder
1 tablespoon of flour
Salt and pepper to season
Drizzle of olive oil
Bunch of fresh coriander
10ml lemon juice
Sesame seeds
1 garlic clove.
Pitta bread toasted


For the Salsa
2 chopped tomatoes
Bunch of coriander chopped finely
Salt and pepper

For the Tzatziki

Half a tub of greek yoghurt
1/3 of a cucumber diced and chopped
Handful of freshly chopped mint
Bunch of coriander chopped finely

Method:

1. Combine the mixed beans and chickpeas into a food processor. Add the coriander, ground coriander, cumin, chilli powder, seasoning, flour and the drizzle of olive oil. Blitz until it forms a paste, but not completely smooth.

2. Combine into small burgers, the mixture will be a little sticky. Use a little flour to form patties and cover with sesame seeds on both sides. Put into the fridge to set.

3.  When ready to cook,  heat the frying pan with a little olive oil and place burgers into the pan on a medium heat. Cook until golden brown.

4. Meanwhile make the dips by combining the ingredients together. Toast the pitta bread on both sides and make sure to cut them in half and open them into pockets straigh away otherwise they will not open easily.  Serve immediately with the falafel and dips. Add some lettuce and carrot if desired.

Lamb Moussaka Meatballs

Made these tonight with the help of my good sainsburys magazine. Do love that subscription. However I tweaked it a bit and added few other things to make it super tasty enjoy!



Lamb Moussaka Meatballs


Ingredients:

400g lamb mince
1 teaspoon of cumin
1 teaspoon cinnamon
Sprig of mint finely chopped
1 large onion finely diced
1 vegetable stock cube mixed with about 200ml hot water
2 x 400g chopped tomatoes
4 cloves of garlic crushed
2 tablespoons of olive oil
2 tsp cornflour mixed with a little water
400g rigatoni
1 tsp of sugar
Aubergine chopped
Salt and pepper to taste
Mixed herbs

Method:

1 Preheat the oven to 220 or 200 if using a fan oven. Place the diced aubergine in a baking tray and drizzle with oil.  Leave in oven for 20 minutes and then set to one side to cool.

2. Add a tablespoon of olive oil to a frying pan and cook the garlic,and onion until translucent. Set half of this mixture aside into a bowl. Add the chopped tomatoes, mixed herbs, vegetable stock and sugar. Stirring every so often. Add the cornflour, until the sauce has thickened slightly. Season with salt and pepper. Turn off the heat and leave to one side

3. Meanwhile combine the lamb mince in another bowl adding the cinnamon, onion, cumin, mint and salt and pepper. Ensure all herbs are combined into the meat and form into small balls. Place onto a plate and put in the fridge to set firm.

4.  Cook the meatballs in batches until golden brown, turning over frequently. Place into a pyrex dish along with the roasted aubergine and pour over the tomato sauce mixture.

5. Place this into a preheated oven of 200 degrees 180 if a fan oven for 1 hour.

6. Meanwhile cook pasta according to instructions and drain into a colander. Serve with the lamb meatball mixture. Serve immediately with grated parmesan if desired.

Prawn and lemon orzo with peas

Quite like the orzo, and this dish is nice and refreshing, great with some big fat juicy king prawns. Enjoy and let me know what you think. Easy to make when you have little time!

Prawn and lemon orzo with peas

Ingredients:
1 packet of king prawns deshelled
1 cup of frozen peas
1 packet of pour over lemon and herb sauce ( I use a brand called Ina Parmaan which you can get from ocado)
1-2 cups of orzo (dependent on how hungry you are!)
Salt and pepper to taste


Method:

1. Cook orzo according to packet instructions. Drain and rinse away any excess starch, I find that if you do not do this that, the orzo is rather too much like rice pudding, this could just be me though.

2. Place the orzo back onto the heat and combine the prawns, frozen peas and the sauce. Add salt and pepper to taste. Cook until completely heated through stirring occassionally.

3. Serve immediately and enjoy!

Courgette Fritatta

Was inspired to make this recipe when I saw it in a Sainsburys magazine. Give it a whirl, so easy to make, and yet so filling surprising considering its eggs but true, lots of protein there as well.


Courgette Fritatta Serves 4

Ingredients:
2 courgettes chopped and parcooked
1 onion finely diced
Roughly 75g good cheddar cheese grated
Salt and pepper to taste
Mixed herbs to season
2 diced and cooked potato
6 eggs

Method:

1.  Place a tablespoon of oil into a frying pan and place over a medium heat Add the onion until translucent. Add the mixed herbs and salt and pepper. Add the cooked courgette and potato until golden and combined thoroughly.

2. In a jug combine 6 eggs and beat with a fork lightly. Add the egg mixture to the frying pan, and cook until just set. Sprinkle the cheese over the top and place under a hot grill until golden brown.

3. Serve immediately and enjoy!

Lamb Meatballs with ratatouille

These are great to have with ratatouille and pasta I find however also just be good with a tomatoey sauce. Enjoy! Love the combination of mint and lamb they complement each other so well, even better for getting the herbs from my own garden. Here is the recipe.

Ingredients:

For the meatballs
1 packet 450g lamb mince
1 onion diced finely
Sprinkling of ina parmaan garlic and herb seasoning ( see note below)
About three sprigs of mint leaves chopped very fine
1 teaspoon of cumin
1 teaspoon of cinnamon
1 teaspoon of mixed spice
1 egg to bind
Sprinkling of breadcrumbs

For the ratatouille:

1 onion chopped finely
4 courgettes chopped roughly
1 yellow pepper
2 cloves of garlic crushed
2 400g tin of chopped tomatoes
Mixed herbs

Method:

1. Preheat the oven to 160 fan oven. To make the ratatouille heat some oil in a medium saucepan and add the onion garlic and herbs. Traditional ratatouille also has aubergine but I didn't have any so you have to be creative. Once onions are transluscent add the pepper and courgettes and stir occassionally for 5-10 minutes.  Then add the chopped tomatoes, simmer on a low heat for about 15 minutes. Turn off the heat and put to one side.


2. Combine all of the meatball ingredients together in a large bowl.  Do not be alarmed if the mixture is wet, you can always add some more breadcrumbs if you wish. Form into small balls and place into a frying pan in a tablespoon of oil. Fry on a low to medium heat, until they are all browned. Cook in batches and place all of them in a pyrex dish.

3. Pour the ratatouille mixture over the meatballs and place in a preheated oven for 25 minutes. Serve immediately. Goes well with pasta and a good sprinkling of parmesan cheese.

Ina Parmaan Garlic and Herb Seasoning- this stuff is fantastic I discovered it when travelling to Africa. It adds so much flavour I find. You can buy it here, if you want http://www.thesavanna.co.uk/ina-paarman-seasoning-garlic-and-herb.html.


If you do not have it just add some garlic salt, herbs and salt. It will work just as well :)

Cookie Dough Ice-Cream

I love Ben and Jerrys cookie dough ice cream. So I thought I would experiment and try and make my own as I have an ice cream maker.   I am pretty pleased with the result! The recipe is below let me know what you think. Be patient it is time consuming but so worth it!


Cookie Dough Ice Cream

Ingredients:

300ml full cream milk
284ml double cream
3 eggs separated
85g caster sugar
1 tsp of good vanilla extract
Packet of chocolate chunks

The cookie dough recipe I used was http://allrecipes.co.uk/recipe/4807/best-big--fat--chewy-chocolate-chip-cookies.aspx, I think the recipe is brilliant! So chewy just how I like cookies to be. Make sure you make these before you start making the ice cream so they can chill in the fridge ready to roll into small blobs




Method:

1.  Combine the milk and vanilla extract into a saucepan over a low heat. When it has nearly come to the boil take off the heat, covered and leave to cool for 20 minutes.

2. Meanwhile separate the whites from the yolks into a bowl. Beat the egg yolks and caster sugar until light and creamy. Whisk in the milk and pour back into the saucepan. Using a wooden spoon keep stirring the mixture over a low/medium  heat until the mixture lightly covers the back of the spoon and has thickened slightly.

3. Transfer slightly thickened custard mixture into a clean bowl and whisk in the cream until combined. Pour the mixture into a jug cover and refridgerate until completely chilled.

4. Once mixture is chilled, slowly pour the mixture into the ice cream machine and churn according to the ice cream maker instructions. Add the chocolate chunks a few minutes before the ice cream is finished.

5. Making little blobs of cookie dough with your hands put into the mixture and slowly fold to combine. Make sure to do it slowly otherwise it will separate.

6. Using a spatula transfer the mixture into a suitable freezable container.

Veggie Burgers with ratatouille

If you have any leftover it goes nicely with egg and bacon, sausages and baked beans and even pasta and ratatouille which is the recipe I will lay down here for you.


Veggie Burgers

Ingredients:
3 potatoes peeled and chopped
Half a butternut peeled de seeded and diced
2 cloves of garlic crushed
1 onion finely diced
Mixed herbs to taste
400g tin of mixed beans drained from the vinigarette
Flour to sprinkle on the burgers
Sesame Seeds

For the Ratatouille ( I didn't have any aubergine this time unfortunately!)

3 courgettes chopped roughly
1 onion chopped and diced
1 yellow pepper diced
400g tin of chopped tomatoes
1 garlic clove  crushed
Mixed herbs


Method:

1. Add a little olive oil into a saucepan and cook the garlic and onion on a low heat until transluscent. Add the courgettes and yellow pepper. Cook for 5-10 minutes stirring occassionally. Add the chopped tomatoes and mixed herbs. Turn down the heat to medium until cooked and then set to one side.

2. Meanwhile heat some oil in a frying pan on a medium heat. Add onion and garlic cooking until transluscent and soft. Put in a bowl and set aside.


3. Cook the potatoes and butternut in a large saucepan for roughly 20 minutes until cooked. Mash the vegetables and add a little butter. Add the onion and garlic mixture, mixed herbs and the mixed beans to combine. Wait to cool and put into the fridge for at least 2 hours.

4. When you are ready to make the patties combine the butternut and potato mixture in your hands and form into patties using a little flour. ( This is a bit messy so be warned!) Add the sesame seeds and place into a greased lined tray.  Preheat the oven to 200.  Cook for about 30 minutes or until golden brown.

5. Serve with the warmed ratatouille, works well with pasta. Serve immediately.

Pesto Orzo

So last night I experimented with orzo. I have never tried it before and was quite surprised.  Its a rice shaped pasta and is apparently really good in risotto so I shall be trying that next.

So here is the recipe!


Pesto Orzo Serves 2

Ingredients:

2 chicken breasts
Breadcrumbs
1 egg
Half a packet of orzo
Half a jar of pesto roughly 200g ( I find that homemade is better but it is up to you)
Cherry tomatoes cut and quartered
Sprinkling of cashew nuts (optional)


Method:

1. Preheat the oven to 160. Meanwhile line a baking tray with foil and lightly spray. Coat both chicken breasts in beaten egg and then into a bowl of breadcrumbs. Repeat this again, so that all egg is used up! Then place onto the tray and put into the oven as these will take about 25-30 minutes depending on the size of the chicken breast.

2. Meanwhile fill a saucepan with water and add a little oil. Bring it to the boil and add the orzo. Cook the orzo according to the packet instructions. Drain orzo into a colander and rinse in warm water draining away excess water to get rid of the extra starch.

3. Place the drained orzo back into the saucepan. Add the pesto, tomatoes and walnuts stirring continuously until orzo is completely covered in the pesto. Take off the heat once the tomatoes start to cook. Serve with the breadcrumbed chicken and serve immediately. Garnish with chopped basil and parmesan.

Tomato Bruschetta

I really fell in love with this whilst I was in Zambia. Funny really as I am not keen on raw tomatoes but when you do them like this tastes so good. You forget they are raw tomatoes.

Ingredients:

4 tomatoes chopped roughly
1 clove of garlic crushed finely
Splash of olive oil
Splash of balsamic vinegar
Fresh basil chopped roughly
Red onion chopped finely ( if no red onion white onion is also fine but it is less sweet)
Baguette chopped into slices


Method:

1. Combine the chopped tomatoes,  garlic, basil red onion together. Then add the olive oil and balsamic vinegar. You will need about a tablespoon. Add salt and pepper to taste.
2. Meanwhile pour a little olive oil in a frying pan and add the chopped baguette pieces. Turn after a couple of minutes until golden brown. Scoop the tomato mix onto the bread and serve immediately! Enjoy. Alternatively if you have a griddle pan, you could chargrill the bread.

Chocolate Muffin Oranges

Chocolate Muffin Oranges Serves 11
Ingredients:
4 large oranges cut in half and fleshy parts removed
3 small oranges cut in half and fleshy parts removed
Chocolate Muffin ready mixture
Method
1. Cut oranges in half and remove the fleshy parts and put them into a separate bowl.
2. Follow instructions for chocolate muffin mixture according to their directions.
3. Spoon mixture into one half of the orange and place the orange back together to make a whole. Wrap tightly in tin foil. Repeat with the other orange halves.
4. Place oranges on the coals for about 30 minutes, or alternatively place in the oven. Check after 15 minutes to see if the mixture has cooked.
5. Serve immediately with custard or cream.

Lentil, mixed bean, potato and butternut squash curry with rice (serves 7 people plus)
Ingredients:
1 onion roughly chopped and diced
1 tin of mixed beans
2 cloves of garlic finely chopped
1 small butternut squash peeled and roughly chopped
2 small packets or a jar of creamy curry sauce
400g lentils (can also be tinned)
7 small potatoes peeled and diced into small pieces
Handful of cashew nuts (optional)
Handful of green beans topped and tailed and cut in half
Tablespoon of olive oil
3 cups of rice washed thoroughly to take away the starch
Method:
1. Add a tablespoon of oil to the wok and make sure it is nice and hot. Add in the garlic and onion stirring occasionally till translucent.
2. Add the lentils stirring all the time. If not using tinned lentils make sure you soak lentils first ideally overnight and drain any remaining water away.
3. Meanwhile boil a pan of salted water and add the butternut squash and potato and wait for it to come to the boil. Once it has come to the boil, turn down the heat a little, and cook until vegetables are soft which you can check with a knife.
4. Add the drained mixed beans to the wok and stir occasionally, the heat can now be turned down quite low.
5. Once the potatoes and butternut squash are cooked drain into a colander and add to the wok. Stir this mix carefully into the lentils so as not to break up the potatoes and butternut. Toss in the beans and stir. Add water if needs be.
6. Add some more water to the potato pan and then add 3 cups of rice making sure first that the rice has been rinsed. Bring to the boil adding a pinch of salt. Once it has come to the boil, turn heat down, and continue to cook until all water has disappeared.
7. Add curry sauce and cashews about 5-10 minutes before rice has finished cooking. Stir through, to combine all the vegetables adding a little water, if you think the mixture is too dry and may stick. Serve immediately with bread if desired.