Love a Cheese Board? Try this on a cracker..... Goats Cheese Bake with a Pineapple Salsa

Everyone loves a cheese board on Christmas day night yes?? Well why not try making this as an alternative. Easy to make and really tasty. Your guests will think you have bought it. Its a creamy spreadable cheese - you could substitute the cheese for anything you fancy - cheddar, stilton etc....

Goats Cheese Cream 

Ingredients

- 600g Double Cream
- 500g soft Goats Cheese
- 5 eggs
- 1 egg Yolk
- 4g Salt
- 1g cracked black pepper

Method

- Sterilise your Kilner jar as per instructions.
- Crack and beat the eggs in a bowl. Add the extra egg yolk and mix together.
- Warm the double cream, salt and pepper in a pan on low heat - stirring all the time. Be careful for it not to boil.
- Add the goats cheese and mix until melted and mixed together.
- When hot( not boiling) add the egg mixture and stir continuously. The mixture will start to thicken. Make sure the mixture does not boil or it will separate.
- Pour mixture into the Kilner jar. Once the initial heat has cooled off - transfer to a fridge.

Pineapple Salsa

Ingredients

- 1 large Pineapple
- 1 Cup of water
- 200g sugar
- Chopped Chilli - 1 or 2 if you like it hot.
- Cracked Black Pepper

Method

- Chop up the pineapple into small chunks
- Place the pineapple in a pan with the cup of water, chopped chills, sugar and Black Pepper.
- Cook until boiling and take off the heat.
- Transfer to a bowl and chill in the fridge.

Once the goats cheese has set (preferably overnight) spoon on the salsa or serve separately. The mixture will last longer if served separate.

Enjoy

Louise x

Amazing homemade Gluten Free Granola with no sugar

I used to always buy granola to have with yoghurt and fruit but this week I decided to have a go at making my own. I never realised how easy (and a lot cheaper) it was to make. You can make a big batch and save it in an air tight container. 

Ingredients

-  4 measuring cups of Gluten free oats - (I used Dove Farm Organic)

- 1 1/2 cups of mixed nuts/ seeds (I used pecan, sunflower seeds and pumpkin seeds)

- 1/2 cup dried fruit (I used Sainsburys mixed Cherries and Berries mix) - 1/2 tsp of salt 

 (ideally sea salt but fine grain)

- 1 tsp cinnamon 

- 1/2 cup of melted coconut oil (if you don't have any you can use Olive Oil)

- 1/2 cup of Maple syrup (you can use honey if you don't have Maple syrup)

- 1 tsp Vanilla extract

Method

- Preheat the oven to 180C Fan.

- Mix together in a bowl the oats, salt and cinnamon. 

- Chop the pecans and add to the bowl. Add the sunflower seeds and pumpkin seeds. 

- Melt the coconut oil and mix in a bowl with the maple syrup. Add the vanilla extract. 

- Pour the liquid oil mix over the dry oat mix and mix together coating all the oats. 

- Once fully mixed place on a baking tray that is lined with greaseproof paper. Spread it  

  out as an even layer. 

- Bake in the oven for 20-30 mins until golden. Stir half way through. 

- The granola will crisp up after removing from the oven. Stir in the dried fruit. 

- Once cool place in a air tight container. 

Delicious served for breakfast with Organic Natural yoghurt and fresh berries..... 

If you are making gluten free, please check all your own ingredients / packaging for any hidden gluten. 

Enjoy

Louise x

Jamie Oliver Inspired Chicken, Quinoa, Pea and Charred Asparagus

I was lucky enough to received Jamie Oliver's Superfood cookbook this week and as I'm currently on a bit of health kick, I couldn't wait to try out some recipes. Me being me though I like to put my own twist on things. Ive changed couscous for quinoa and brown rice to keep the recipe gluten free. I've also added some spices to the chicken.

Ingredients (serves 2)

250g Asparagus - Thinner the better
150g Peas
Quinoa and Brown Rice ( I actually bought the 250g Merchant Gourmet pouch)
1 lemon
20g Flaked Almonds
2 Chicken breasts (I use organic)
Olive Oil
1/2 tsp Cumin
Sprinkle of Turmeric
2 Heaped teaspoons of Sun- dried Tomato paste
2 tbsp Natural Yoghurt ( I used Rachels Organic)
Fresh mint (optional)


Method

- Mix the yoghurt and sundried tomato paste and half the lemon juice together.
- Trim the ends off the asparagus and place dry into the base of a non stick frying pan and cook until
  slightly charred. Turn occasionally. Remove from pan and place to one side.
- Place the flaked almonds into the pan and cook until they start to take on some colour. Remove and
  place to one side.
- Place the chicken breasts on a chopping board and use a rolling pin to bash the chicken flat.
- Sprinkle the chicken with sea salt, pepper, Cumin and Turmeric
- Place in the pan and cook for approx 10 mins until golden and cooked through. Turn every couple
  of minutes.
- Heat the peas.
- Return the asparagus to the pan to reheat.
- Heat the Quinoa and Rice pack and mix together with the peas and lemon juice.
- To serve - place a helping of the Sundried yoghurt mix on the plate. Add the chicken breast, spoon
  the quinoa and pea mix and add the flaked almonds. Sprinkle with fresh mint to serve.....

If serving as gluten free then please check all the ingredients you are using on the packaging to make sure there is no hidden gluten.

Enjoy

Louise x

Tasty Spicy Bean and Lentil Stew... that just happens to be vegan

Hello..... its been a while! I'm on a bit of a health kick at the moment and over the next coming months I will be looking at more gluten free recipes and removing refined sugar. Lots of experimental baking to come..... 

I wanted to create a dish that was ultra healthy but also had amazing flavour and taste. That way I won't get bored and I can serve it to the hubby too. Needless to say, he loved it. He had his with a crusty baguette but its not needed. 

Ingredients - this serves 3-4

- 1 large Onion
- 2 sticks of Celery
- Olive Oil
- 2 tins of Chopped Tomatoes
- 3 cloves of garlic - crushed
- 300 ml of vegetable stock (can use veg   
   oxo or ready made veg stock)
- 1 tsp Cumin seeds
- 1 tsp Cinnamon
- 2 tsp Coriander seeds
- 1 tsp Ground Cumin
- 1 tsp Turmeric
- 1 tsp of Chilli powder - if you don't like it 
  too spicy then reduce to 1/2 tsp
- 1 carton of organic chick peas (can used 
  tinned)
- 1 tin of black eyed peas (I use organic if 
   available)
- Hand full of Chestnut mushrooms - chopped
- 1 Red Pepper diced
- 1 Yellow Pepper diced
- 1/2 carton of cooked green lentils (I use organic)

Method

- Heat the olive oil in a heavy based pan or a casserole dish. 
- Add the diced onions, sliced celery and garlic to the pan. Cook until soft but not coloured. 
- Add all the spices, stir and cook for a further minute - careful not to burn the spices. 
- Add the tomatoes, stock and salt and pepper - stir
- Add the black eyed peas, drained lentils, chick peas and stir through. 
- Add the red and yellow peppers and the mushrooms - stir through and cook for 10 mins 
  to reduce down.
- Place in the oven 180C for around 30 mins - check the peppers are cooked through. 

(please check that if you are making for gluten free that any ingredients you use don't have any hidden gluten in - check the packaging)

Enjoy.....

Louise

Entertaining on Bonfire Night?

Today I've felt pretty down and I knew I needed to do something positive to cheer me up so guess what? I'm writing a quick blog!  Doing what I love best.

It's bonfire night this weekend and I must admit I do love having people round and cooking some nice food, a few fireworks and some sparklers for the little ones. I like to keep the menu fairly simple on bonfire night. On a night like this you don't want to be spending hours in the kitchen, this is when your slow cooker can also come in handy!

Unfortunately poor Louise is in hospital at the moment and so I've lost my partner in crime to talk recipes this weekend! She better hurry up and make a speedy recovery because I'm itching to talk about Christmas already!

If you're entertaining this Saturday then here are a few of my own ideas I'd like to share with you:

Oven baked jacket potatoes topped with your favourite filling
Slow cooked pulled pork which you can then serve with jacket potatoes or in wraps
Chilli con carne
Toad in the hole
A thick hearty homemade soup with lots of fresh crusty bread
Glazed hotdogs with red onion chutney
Homemade crispy sweet potato fries

Have a fabulous bonfire party everyone!

x

An old family favourite - Normandy Chicken & Rice

This is one of my all time favourite recipes and something Dad always used to cook when I was younger. You can't go wrong with it and everyone seems to love it.

Last night we had Mum and Dad round so this is what I cooked. It goes well with rice and a nice warm pitta bread (great for mopping up the sauce) or alternatively you can do it with roast potatoes and a side of veg.

It's definitely worth a try and also fairly easy to make.

This recipe serves 4.

Ingredients:
4 chicken breasts cut into fairly big chunks
1 large onion - finely chopped
5-6 rashes of smoked bacon - cut into small pieces
Plain flour
500ml cider
Tub of crème fraiche
Boil in the bag rice


Method:
- Fry the chicken in a glug of vegetable oil and knob of butter until cooked through. Once cooked take the chicken out the pan and keep warm on a plate.
- Fry the onion, garlic and bacon (in the same pan you fried the chicken). Once everything has browed add in a heaped tablespoon of plain flour.
- Stir and then add in the cider and bring to the boil. Add the chicken back into the pan and simmer for a further 3 minutes.
- Add in the crème fraiche and heat through for a further 5-10 minutes until the sauce is nice and thick.
- All ready to serve and enjoy!

Laura x

What's a girl to do!

Well, everyone who knows me knows I love to cook and boy have I missed cooking! It's been a really strange few weeks and I actually think I'm suffering from the withdrawal symptoms of not been in the kitchen! Sad to some of you I know!

First hubbie gets a stomach bug and is off food for nearly a week (that's my worst nightmare!) and I just didn't have any desire to cook so it was plain food for both of us!  We've then just spent the most fantastic week down in Devon eating out and having fun. I have to say the meals out down there are truly the best. Fresh fish, good wine and a slower pace of life, heaven!  Meals out and summer evening BBQ's are great but I have to say I have honestly missed a bit of menu planning and cooking. Just when I thought I could hide myself away in my favourite place, make nice food while sipping a glass of Oyster Bay and listen to some of my favourite tunes, my dreams were shattered ........................ I'm without a cooker for about 5 whole days while I have a new kitchen floor fitted. DISASTER!
What am I going to do!!!!? Any recipe ideas would be gratefully received! Please - NO microwave meals!

Jersey Royal Potato, Asparagus and Pancetta Tart

What a fabulous weekend..... finally summer is here! We went to our friends on Saturday who I hadn't seen in ages and she cooked freshly baked scones and tarts. We then had an amazing BBQ in the evening where Bev had made beef keftas and marinated chicken skewers, corn on the cob with homemade jalapeño butter. Come join Gastronamis Bev! Its great that the blog is encouraging people to cook....... it certainly pays off. Couldn't resist posting a picture on Instagram of the bottle of Bollinger on Saturday....... what a treat. Pressure is on now when they come to see me.

So today we had loads to do around the house as we've been so busy recently (hence the lack of blogs!)........... I decided to do something that might appeal to everyone who hasn't got a lot of time but wants a delicious tasty meal with a feeling of summer.

This is a twist on a tartiflette recipe. Jersey Royal potatoes, creme fraiche, asparagus and Pancetta tart.

Ingredients - serves 2-3


Just Roll Pastry (sheets if you want ease)
150g creme fraiche (low fat if you are trying to be good)
1 egg
salt
cracked black pepper
30g Mature cheddar cheese grated
3 tsp of parmesan
1 small white onion chopped as small as you can
1/2 tsp of dijon mustard
Fine Asparagus
Pancetta slices

Method

1. Heat the oven to 220C
2. Slice the jersey royal potatoes very finely. add to a pan add boiling water and cook for about 5-8 mins. Drain and put to one side.
3. Add the creme fraiche to a bowl, 1 egg, grated cheese, parmesan, salt and pepper, onion, dijon mustard and mix together.
4. Roll out the pastry thinly into a rectangle shape or cut the ready rolled pastry to the size you want.
5.  score the pastry (this means lightly with a sharp knife mark the pastry about 2 cm in all the way across - see picture) this will allow the edges to puff up.
6. Spread the sauce mixture to the inside of the tart.
7.  Layer the potatoes across the surface of the tart. (careful they may still be hot to handle)
8. Blanch the asparagus (place in hot water and cook for 2-3 mins)
9. Layer the asparagus on top of the tart.
10. Finish with the pancetta slices over the top of the tart.
11. Place in the oven and cook for approx 20 mins. Keep checking through the oven window but don't open the oven until you think its cooked.
12. Optional - you can finish the tart with pine nuts to garnish. These taste great if you grill. Keep watching them though as they burn quickly!
13. Tip - leave the tart to cool for 5 mins before slicing up otherwise it can get messy.

Enjoy.........

Louise x

Mediterranean vegetable tomato bake

This dish is perfect with BBQ food or simply on its own with some nice salad.

I actually pinched the recipe from my dad! It's a favourite of his served with burgers or sausages off the BBQ. It's so easy to make and a great substitute to serving up potatoes.

All you need to do is fry some red onion, red or green pepper, courgettes and garlic. Fry until soft then add in a tin of chopped tomatoes and a teaspoon of harissa paste (this is optional). Put all the mix into a dish. Cover the mix with breadcrumbs mixed with some grated cheese and bake in the oven for about 20 minutes.
Delicious and perfect for summer entertaining!

Enjoy
Laura x

The Royal party menu!

I must admit I've been looking forward to this weekend.............England have their first game tonight and it's the Queen's birthday tomorrow! I'm not that in to football but hubbies happy and very excited (bless him) and that makes me happy! I've got the family round tomorrow for my special "Royal party".  I get to cook for everyone, be the party host and see the family, all of which make me happy! 😀

The buntings up, the tables laid, just the food to cook now!

This is a sneak peek at tomorrow's menu!

Coronation chicken
Pulled pork sliders
Lemon chicken skewers with apple coleslaw
Buttery new potatoes with garlic and parsley
A big bowl of salad to brighten up the table!

Finally, if we've all still got room I'm making mini lemon meringue pies topped with poppy seeds and a drizzle of cream!

I can't forget the little ones .......... they've requested good old traditional mini fish and chips, and to add in a bit of fun i'm serving it in some chip boxes and newspaper I found on a recent shopping trip!

Excited! Photos will follow tomorrow x

Its a Royal Birthday weekend...... looking for British themed inspiration?

So....... football is on...... its the Queens birthday so lots of excuses to get cooking. We are holding our Euro themed night next weekend but this weekend its all about British. Just incase anyone wants any inspiration I thought I'd put some ideas down.......... let me know if you want any recipes

Entertaining

- Quails scotch eggs - recipe on here 

- Coronation Chicken

- Classic Sausage rolls

- A centre piece quiche or tart (I know not traditionally British but we seen to have adopted it)

- How about roasting a ham joint in British honey and breadcrumbs?

- Mini Fish and Chips

- Mini Steak Pies

- Mini Toad in the Hole

- Asparagus is in season at the moment - why not wrap in British smoked bacon and grill.... 

Sweet

- Classic Victoria Sponge cake for the pride place on the table

- Raspberry and Lemon curd meringue sponge cake

- Mini Rhubarb and Custard cup cakes

- Traditional triffle - pimp it up with summer berries and sherry

- English Sparkling wine jellies

- Queens Pudding (traditionally made with custard, bread, jam and meringue......

- Eton Mess

Hopefully this gives you all some tasty ideas........ get cooking and get eating with your friends as food tastes better with friends 

xx

Smokey chickpeas - perfect for salads or a snack

Summer is here and salads are in so try these smokey chickpeas to add in a bit of flavour to a salad or have as a simple healthy snack.

All you have to do is drain a tin of chickpeas into a bowl. Add in some olive oil and a teaspoon of paprika, cumin and coriander. Mix and pour onto a baking tray and roast for about 30 mins.

They are so tasty, I think I'm now addicted to chickpeas😉

Spicy Lamb and Feta Koftas with a lemon and mint Greek Salad

Its Friday night and the food has been delivered. I fancied doing something a bit different tonight so I made Spicy Lamb and Feta Koftas with a lemon and mint salad. I also made some child friendly ones with Eryn too. I called them 'meat lollipops' and she loved it. I guess anything you can dip in tomato ketchup is a winner! She had fun making them though.

To make the Koftas:-

Ingredients

- 500g Organic minced lamb
- 1 Red Onion
- 1 Tbsp Harissa Paste (yes Im using a lot of this at the moment in recipes!)
- 60g Feta
- Fresh Mint - finely chopped
- Parsley
- Salt / Pepper to taste

Method

- Put the minced lamb in a bowl, add the finely chopped red onion, Crumbled feta cheese, chopped mint (a sprinkle), parsley, season if you want to add.
- Mix tougher with your hands until combined
- If you are making some for the kids then take a little out and keep aside.
- For the adults - add the Harissa paste and mix together
- Form into sausage shapes
- When ready to cook, put under the grill for approx 10 mins until cooked through. Difficult to say exact time as it depends on how thick you make the meat. Turn when under the grill regularly.



Greek Salad

- Diced Cucumber
- Chopped cherry tomatoes
- Feta Cheese
- Extra Virgin Olive Oil
- Freshly squeezed lemon juice - (quarter of a lemon)
- Cooked rice
- Fresh mint

-Mix everything together - serve. I layered mine with rice on the bottom and the salad on top.

Enjoy xx

Harissa & Feta Pasta Frittata....... left over quick dinner for hubby

Ok so I get home from work on Wednesday and have zero food in the house....... Ive been away with work this week and I've not got around to doing the food shop yet. Chris is going to be late home and I have a starving child. Opening the fridge I stare at it in the hope for some inspiration. In my head I'm mentally doing 'Ready steady cook' to see what i can pull together. (Secretly I quite like the challenge as sometimes you can come up with a great new dish)

Ok so I have pasta, tinned tomatoes, soft cheese - excellent I can make a quick pasta dish for Eryn then worry about Chris later.

Ingredients

- Pasta
- Tinned Tomatoes
- Dried Italian herbs
- Salt/ Pepper if you want to use
- Philadelphia
- Vegetable Oil
- 2 cloves of Garlic
- Onion - chopped as small as you can

Method

- Add the Oil to the pan and add finely chopped onion and garlic - cook until soft
- Add the chopped tomatoes and a sprinkle of Italian herbs
- Turn down the heat and simmer
- Heat water in a pan and add the pasta - cook according to instructions.
- Drain the pasta and add the tomato sauce
- Serve

Eryn added feta cheese and parmesan to her dish to decorate.....

Ok so I overdid the pasta quantities and have loads left over....... so Im now thinking what can I do with this to make it interesting for Chris when he gets home.

Ingredients

- Leftover pasta from above
- 3 eggs - beaten
- 1 tbsp Harissa paste
- feta cheese crumbled
- Sweetcorn

Method

- Turn on the oven to apron 180C
- Spoon in the Harissa paste into the leftover pasta
- Heat a frying pan with a little oil- ideally a skillet or small frying pan
- Add the leftover pasta
- Poor over the beaten egg and flatten down the pasta into the egg with the back of a wooden spoon.
- Cook on a low heat for approx 8 mins
- Sprinkle on the drained sweetcorn and crumbled feta cheese
- Add to the oven and cook for a further 5-10 mins until the egg is set in the middle.
- for extra colour finish off under the grill

Result!!! A new dish that was created with a few standard left over ingredients

Sunday breakfast - creamy mushrooms on toast

I love lazy Sunday mornings and it's the one day of the week I get to make something a little bit different for breakfast.

Monday to  Friday it's a bowl of granola, Saturdays are usually a rush getting the little one ready and off for swimming so it's a quick piece of toast and jam. Sundays are perfect for a nice family breakfast and cup of coffee!

Today I made creamy mushrooms on toast and it really was delicious.

Method :
Sliced button mushrooms in a saucepan with some rapeseed oil. Fry then add in a couple of tablespoons of low fat soft cheese, few splashes of milk, 1/2 teaspoon of wholegrain mustard.  Easy as that!

Enjoy
Laura x

Big on taste...... Taste of summer...... Tomato, Basil and Creme fraiche Risotto - perfect vegetarian recipe!

Its been a long week at work this week. However after 11 hours at work on Wednesday I still managed to knock up this fantastic recipe. Made up on the scratch out of my head! I love it when this happens and it goes right. Great vegetarian recipe.......

Everyone can make this and I promise you it can't go wrong! 

Ingredients

- Butter
- 2 cloves of Garlic
- Chopped chilli - optional

- Arborio Rice

- Onions

- Veg stock

- Tin of chopped Tomatoes

- Salt

- Pepper

- Basil

- Creme Fraiche

- Cherry Tomatoes

Method

- Add 25g of butter to the pan and melt. 

- Add 1 onion chopped. 
- Add the 2 cloves of crushed or chopped garlic. 
- if you want a little heat then add the chopped chilli. - optional

- Cook until soft on a low heat. 

- Add 125g of Arborio rice and coat until glossy. 

- Make up 600ml of vegetable stock. Add small amounts of veg stock and wait until the   

  rice has  

  absorbed it. Add until half has gone. 

- Add a tin of chopped tomatoes. stir. 

- Add the salt and pepper.

- Add the cherry tomatoes to the oven and roast. 

- Add the remaining of the stock gradually until all absorbed. 

- Add the basil to taste.

- Add a large spoon of creme fraiche and stir in. 

Serve with the roasted cherry tomatoes on top.

Delicious!!! 

p.s if you double up the recipe you can save the left overs and make arancini s the next day! 

Enjoy Louise x

Sweet potato filled with veggie chilli

I've been starting to cook a few more veggie meals recently. Not for any particular reason, just something different. This dish is one of my favourites at the moment. It's low in fat, tasty and easy - what more do you want from a mid-week meal!

This serves 2 (with a bit of chilli left over)

2 sweet potatoes
Veg oil
1 red onion
Garlic
1 red pepper
250g quorn mince (I bought frozen quorn)
1\2 tsp chilli powder
Tin of chopped tomatoes
Tin of kidney beans
2tsp tomato puree
1 veg stock cube

Bake the potato in the oven for about an hour.
Fry the onion, pepper and garlic in the oil until soft.
Stir in the quorn (you can do this from frozen), chilli powder, tomatoes, puree, kidney beans, stock cube, 200ml boiling water and bring to the boil.  Simmer for about 30 minutes.

Once the potatoes are ready you can cut them in half and fill with a big dollop of chilli!

Enjoy
Laura x

Afternoon snack - homemade houmous

I'm trying to eat really well at the moment ready for my holiday next month. I get home mid-afternoon after doing the school run and really have to resist opening the biscuit tin! I love houmous so decided to make my own and have it with cucumber and pepper sticks. It's so easy to make and healthy and even better, it puts you on until teatime!

Possibly something the kids might like too. I didn't think Alice would but she surprised me!

You would usually put some tahini paste in when you make it but I didn't have any, didn't miss it though because it was still really tasty.

Small tin of chickpeas (drained)
1/2 tsp garlic
A few glugs of lemon juice and olive oil
1/2 tsp cumin and 1/2 paprika

Literally blend it all up and keep adding a bit of water in until it's like a paste.

What's left over is fine in the fridge for a good few days.
Enjoy

Laura x

Slow Cooked Beef, Mushrooms and Tomatoes

I'm still feeling the need to cook stews, pies and casseroles. Its been a busy week so far and I'm wanting something thats easy to cook. I decided to do a dish that would be ready as soon as we got back in the house. Easy to prepare in advance and cooks all day in the slow cooker.

Eryn and Chris loved it and I served it with a warm crusty baguette to mop up all the juices.......

Slow Cooked Beef, Mushrooms and Tomatoes - serves 4

Ingredients 

2 Onions - quartered

3 Celery Sticks - roughly chopped

Handful of Chestnut Mushrooms - sliced or diced.

Hand full of Cherry tomatoes

1 tsp of Dijon mustard

900g of Good quality Stewing steak

1x Bouquet Garni

1x tin of chopped tomatoes

Salt and Pepper

1 pint of Beef Stock

Method

• Add the chopped onions, celery, diced beef, mushrooms, cherry tomatoes to the slow cooker.
• Add the beef stock, tin of tomatoes, bouquet garni, Dijon mustard and stir.
• Season with salt and pepper.
• Cook on high setting for 6 hours.

Serve with crusty bread

Enjoy

Louise x

Getting bored of potatoes? Try these hassleback potatoes!

I was trying to decide what to cook on Sunday and I was looking for some inspiration to 'pimp' up a Sunday dinner. I came across these and thought I'd give them a go. So easy to make and results were great. They look fab on your plate and give a bit of texture to a Sunday dinner.

Ingredients

- New potatoes or a waxy potato (it won't work on floury potatoes)

- 3 tbsp Olive Oil

- 50g Butter

- Mardon Sea Salt

Method

- Preheat the oven to 180C

- So easy. Place a potato on a wooden spoon and cut through. The spoon will stop you    

  cutting all the way through. 

- Place 3 tablespoons of olive oil on a baking tray and 50g of butter. 

- Place the baking tray on the hob and heat to melt the butter. 

- When sizzling add the potatoes faced down to coat then turn them faced up. 

- Sprinkle some sea salt over the potatoes

- Bake for 30-40 mins until crisp and cooked

I served this today with pork. 

Enjoy

Louise x

Leftover lamb turned into a yummy curry!

Mum and dad cooked the most fantastic roast lamb on Easter Sunday. As with any roast there's usually some meat left over and I'm definitely not one for throwing it away. Dad challenged me to rustle something up using the leftovers from Sunday and I turned it into a really tasty curry!

Ingredients:

Left over lamb cut into chunks
2tsp ground ginger
1tsp chilli powder
1tbsp curry powder
1 onion diced
1/2 tsp garlic
Vegetable oil
1/2 bag of spinach
1tsp mustard seeds
1 red pepper cut into chunks
Tin of chopped tomatoes
Tin of reduced fat coconut milk

Method:

Put the diced onion, ginger, garlic, chilli and curry powder in a blender with a glug of oil and a handful of spinach and blend until it makes a paste.

In a wok heat up some oil and add the mustard seeds. Once you hear the seeds pop add the red pepper and fry for a few mins. Add the curry paste you've blended up and stir.

Add the tinned tomatoes and coconut milk and bring to the boil. Add in the lamb and simmer for about 20 mins. Add in a few more handfuls of spinach and once it's wilted you're ready to dish up! Easy as that......

Enjoy
Laura x

Crunchy chocolate orange traybake

This 'no bake' traybake is unbelievably easy and sooooo nice too! I made a couple of trays for Alice's birthday party for all the parents to enjoy with a cuppa and boy did it go down well!

My recipe makes 2 trays.

3 Terry's chocolate orange (milk Choc) - melted
1 pack of rich tea biscuits - crushed
4oz sultanas
8oz margarine
2oz sugar
4tbsp syrup
2tbsp drinking chocolate

Melt the margarine, sugar, syrup and drinking chocolate in pan. Add to the crushed up biscuits and sultanas. Split the mixture into two tins and press down well. Cover with the melted chocolate and refrigerate overnight to set.

Enjoy

Laura x

Easter Chocolate cake

Dessert for Easter had to feature chocolate, chocolate and yes more chocolate! I decided to make something everyone would enjoy and after my technical challenge of scotch eggs and went into my comfort zone of baking........ I did make a few cake pops at the same time for the girlies..... 

Ingredients for the sponge

175g butter

• 200g caster sugar
• 3 large eggs, whites and yolks separated
• 100g (70%) dark chocolate, melted and cooled
• 60ml milk
• 200g plain flour
• 1/2 teaspoon baking powder

Method

1. Preheat the oven to 180 C.  Lightly grease 2 cake tins.
2. Mix together the butter and sugar until the mixture is smooth. Add the egg yolks and continue to beat until light and fluffy.
3. Add the melted chocolate.
4. Mix in flour and baking powder; beat for another minute until mixture is an even colour.
5. In a separate bowl, whisk egg whites until stiff. Gently fold the egg whites into the chocolate cake mixture until evenly mixed. Do this with a metal spoon or knife in a chopping and folding motion. Place the mixture in the tins.
6. Bake for 30 minutes or until cooked. At a skewer into the centre and if clean then its ready. Leave to cook on a wire rack. 
7. When cooked, fill with chocolate buttercream. Coat with melted chocolate or chocolate buttercream and decorate as you fancy..... for quickness you could use Betty Crockers chocolate buttercream. 
8. To create a nest on top. I melted dark cooking chocolate and added cornflakes. mixed together until evenly coated. I then allowed to cool for a couple of minutes and placed on top of the cake. 

Enjoy.....

Runny Mini Scotch Eggs....... perfect for Easter and picnics

Ok so I've been a bit rubbish typing my recipes up! Laura is putting me to shame. Last weekend we cooked up an Easter theme feast. We had such a laugh! 

I decided to feature egg in my starter..... Laura cooked chicken for main so the theme is 'Chicken and Egg'....... 

I decided to challenge myself and try something I haven't cooked before. If you stick to the timings and temperatures below then this is actually quite an easy recipe. I decided to use Quail eggs as hen eggs seemed a bit big for a starter. 

Ingredients

- Pack of Quails eggs
- Pack of lincolnshire sausages
- Egg
- Breadcrumbs


Method

- Boil the water in a pan
- Place the quails in a pan and cook for exactly 2 mins 15 seconds. Cook the eggs in batches of 4. 
- Place the eggs straight into a bowl of iced water to stop the eggs from continuing to cook. 
- Cut the ends of the sausages and squeeze out the sausage meat into a bowl. Mix together with a fork. 
- Deshell the eggs and sprinkle on a little flour. 
-  Create round balls with the sausage meat and coat the eggs. Make sure there are no gaps and the egg is fully covered. 
- roll in beaten egg and then roll on a plate of breadcrumbs. 

To cook

- I didn't have a deep fat fryer so I poured vegetable oil into a large heavy based pan. Turn on the heat and use a temperature probe to check the fat. When it reaches 180C, drop the scotch eggs into the pan - 4 at a time and cook for 4-5 mins. You may want to test 1 before cooking all of them. The time depends on how thick the meat coating is. When you've taken your test one out of the pan, stick the temperature probe in and make sure it reaches 82C. The meat should be cooked through and not pink. 

These were delicious and cooked to perfection! Any left over, place in the fridge and use on a picnic the next day. 

I served this with a fig and apple chutney. 

Enjoy..... and remember...... food tastes better with friends x 

Easter theme night - chicken with seasonal vegetables

Last night's Easter Theme Night with the Mal's was a huge success! Louise was on starter and dessert (recipes to follow) and I was on the main course and hosting. I absolutely love this time of year, not only because of the weather warming up and the flowers coming out but also the food. There's so many lovely seasonal things to try over the Easter holidays.

For Easter get togethers with family/friends I usually cook lamb, however Louise isn't a big fan so I decided to go with a chicken dish using some seasonal springtime vegetables to brighten up the plate.

My recipe serves 4

Ingredients:
Olive oil
Butter
2 large chicken breasts cut into 3 pieces
6 shallots cut in half
1 small bag of new potatoes cut in half
2 large carrots cut into strips
Garlic
150g green beans
150g asparagus tips
2tbsp plain flour
1tbsp Dijon mustard
1/2 pint white wine
1/2 pint chicken stock
60ml double cream (I used double light)
Few splashes of lemon juice
Dried parsley and tarragon

Method:
Heat the oil and butter in a large wok.
Add the chicken and fry until cooked. Remove and keep warm in the oven.
Next fry the shallots, garlic, carrots and new potatoes.  Add the flour and mustard and stir through the vegetables. Pour in the wine and stock.  Add the chicken back into the pan, cover and simmer for about 10 mins.
Add the beans and asparagus but don't stir. Cover and simmer for 5 mins.
Add in the lemon juice, cream and herbs, stir through and cook for a further 5 mins. All ready to dish up.

I transferred everything into a large Creuset dish which I warmed through in the oven first and then put in the centre of the table with some fresh brown crusty bread to mop up the lovely creamy sauce! Delicious! ☺

Enjoy
Laura x

Potato, mozzarella & tomato frittata

I've had a ball of mozzarella in the fridge which is due to go past its sell by date very soon and I wasn't prepared to throw it away!
This was so easy to make, it's high in protein and definitely something the kids will love.

Ingredients:
Potatoes
5 eggs
Ripe vine tomatoes
Mozzarella ball

Method:
Roast some potatoes on a baking tray in olive oil for about 30-40 mins.
Take them out the oven and put in a round shallow frying pan with a little more oil. Fry for about 5 mins.
Whisk up the eggs then add to the pan so the potatoes are covered and leave to cook for about 10-15 mins or until the egg mix has started the go solid.
Take the pan off the heat, add the sliced tomatoes to the top along with torn up pieces of mozzarella and place under the grill for about 10 mins.

My daughter wouldn't normally eat eggs so this was a great way of disguising them! I served with some rocket salad.

Enjoy x

Chilli Sausage Bake with Crushed Potatoes - ready in 30 mins

Its cold..... brrrr...... and I fancy something hearty but still low in fat as I'm trying to be good. Had a great day promoting gastronamis and supporting another charity. Didn't really have time tonight to prepare a lot but I came up with quick and easy mid week meal. Hubby loved it! 

Ingredients

- 1 pack of good quality sausages
- Oil
- 1 Red Pepper
- Crushed Garlic
- Chopped red chillies
- 1 tsp cumin
- 1 tsp Coriander
- 1/2 tsp chilli powder
- 1/2 tsp italian herbs
- 1 carton of chic peas
- 2 tins of chopped tomatoes
- salt and pepper

Method

- Peel and Chop the potatoes into chunky pieces
- Cook the potatoes
- While the potatoes are cooking add a little oil to a frying pan
- Chop the ends off the sausages and squeeze out into 3 pieces (to make sausage    
  meatballs)
- Add to the trying pan and cook for 4-5 mins
- Add the sliced red pepper and cook for 5 mins. 
- Add the crushed garlic, chopped chillies, cumin, coriander, chilli powder and Italian 
  herbs. 
- Add the drained chic peas
- Add 2 tins of chopped tomatoes
- Season with salt and pepper
- Simmer for 10 mins
- When the potatoes are cooked. Drain and add to a bowl. Lightly mix so they loose their 
  shape a little. 
- Place on a preheated baking tray and drizzle a little oil over the top and sprinkle with 
  italian herbs. 
- Place in a preheated oven at 230C for about 10 mins until crisp. 

Serve and enjoy

Louise

5 minute fish dish

This has to be one of the easiest fish dishes ever! Literally 5 minutes prep and 20 minutes in the oven and yet so tasty.

All you need is :
Sea bass fillets (boneless)
Red onion chopped up
Garlic
1 tsp dried thyme
Cherry tomatoes (I used 6)
Ready sliced chorizo
Olive oil

Fry the onion, chorizo and garlic. Add the thyme and tomatoes and fry for a few more minutes.
Add everything into an ovenproof dish, lay the sea bass fillets on top, drizzle with olive oil and cook for 20 minutes.

How easy is that!

I served with sweet potato mash. It really was delicious.
Enjoy x

Cajun Chicken Wraps and Spicy Rice

Fancied something spicy tonight.... here's a quick 30 mins tasty dish that is low in fat too..........

Cajun Chicken Recipe

- 1 tsp Cumin
- 1 tsp Corriander- 1 tsp Paprika
- 1/4 tsp Oregano
- 1/4 tsp salt
- Pinch of Cracked black pepper
- 2 crushed garlic cloves
- 2 Chicken Breasts

Method

- Mix together the dry ingredients and put in 
  a bowl. Add the sliced chicken breasts and 
  coat. 
- Place on a baking sheet and cook in the 
  oven at 200C for 20 mins. 

While the Chicken is cooking you can prepare the rice:- 

Ingredients

- 1/2 onion chopped smaller
- 1/2 Red pepper chopped smaller
- 1/2 cup of peas
- 1 tsp of Paprika
- 1 tsp Cumin
- Chopped Chilli - add amount to required 
   taste/ heat.
- 2 cups of rice


Method

- Heat the oil in a pan
- Add the diced onion, red pepper, peas, 
  paprika, cumin, 1 chicken oxo and fry for 2-
  3  mins.
- Add 2 cups of rice
- Add 4 cups of boiling water
- Add 1 chicken oxo cube
- boil then simmer for 20 mins until the water 
  and stock is absorbed. 

Serve the chicken in wholemeal wraps with salad.

To make a low fat dressing instead of Mayonnaise - mix together natural yoghurt with 1/2 tsp of harissa paste. 

Enjoy 

Louise x