tag:blogger.com,1999:blog-77373117035740707302024-02-01T21:34:39.787-08:00Hungry baba, busy mama.Hi there thanks for stopping by.
I'm a passionate about food "Foodie". I have a little girl and from her very first puree i have loved making her food.
I strive to feed her nutritious, healthy and low processed foods while juggling work, life and being a good mum.
I hope you enjoy following our food journey, i know we are loving the recipe testing process.Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-7737311703574070730.post-63624942150142481412015-11-14T06:24:00.001-08:002015-11-14T06:24:28.819-08:00Chocolate Chip Cookie Dough TrufflesI am a demon for craving something sweet after I've had a meal and sometimes a rice cake with some sort of natural fruit spread just doesn't cut it and i know if i have a biscuit i wont stop at just one so these little power bombs are just the ticket. Their sweet, salty, crunchy and chocolatey and perfect with a mid morning cup of coffee or the help you get over that afternoon slump.<br />
Kept stored in an airtight container they'll keep for up to a week.<br />
<br />
<u><b>Chocolate chip cookie dough truffles</b></u><br />
<u><b><br /></b></u>
225g peanut or almond butter<br />
120ml honey\maple or agave syrup<br />
65g shredded unsweetened coconut<br />
small handful cocoa nibs<br />
small handful goji berries/sultanas or dried blueberries<br />
pinch of salt<br />
2 tsp vanilla extract<br />
<br />
<b><u>To coat the truffles</u></b><br />
<b><u><br /></u></b>
200g dark chocolate<br />
1 tsp coconut oil<br />
<br />
Simple mix all the first set of ingredients together and roll into whatever size you wish, take into account that they will be covered in chocolate which will make them slightly bigger too. Place on grease-proof or parchment paper and allow to firm up in the fridge for 30 mins to an hour.<br />
<br />
When your ready to cover them in the good stuff simple melt the chocolate and coconut oil gently in a microwave. One by one dip the truffles into the chocolate and set back onto the paper, i used toasted coconut and goji berries to decorate.<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXA59c7Lqc68uWakrL_AT6o-uE5oeL_5C_O-sC3gdV3NDxh4QA3u5B6m1de03ie8O-yjmv-jFijdmG6EkTazIph3vHnsRByhQRTQFVaRcUJMDsskKigx1SwrWl94bXXVk26sgm23EBb2E/s1600/IMG_6296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXA59c7Lqc68uWakrL_AT6o-uE5oeL_5C_O-sC3gdV3NDxh4QA3u5B6m1de03ie8O-yjmv-jFijdmG6EkTazIph3vHnsRByhQRTQFVaRcUJMDsskKigx1SwrWl94bXXVk26sgm23EBb2E/s320/IMG_6296.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIvuvTjR9G8BrCQAtPI4yKIodFKtQXDJBYvzUq4RHa9A3zLFh2qwY2xev4BPd2JuYVxlg7UFdqV3h9f3XRwR2p0hRAXnpSTUD42m-2RN0BIf0CpONRdK1SPwhHxdCNsGMlZifsRPyhz_g/s1600/IMG_6301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIvuvTjR9G8BrCQAtPI4yKIodFKtQXDJBYvzUq4RHa9A3zLFh2qwY2xev4BPd2JuYVxlg7UFdqV3h9f3XRwR2p0hRAXnpSTUD42m-2RN0BIf0CpONRdK1SPwhHxdCNsGMlZifsRPyhz_g/s320/IMG_6301.JPG" width="320" /></a></div>
<br />Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-26084642830496583922015-09-13T14:14:00.001-07:002015-09-13T14:14:30.790-07:00Super green chocolate mousseThis may seem a little odd but it works. It's creamy, smooth and chocolately and doesn't require a lot of ingredients. The green component is actually an avocado.<div><br></div><div><b>Chocolate Mousse</b></div><div><b><br></b></div><div>2 tblsp coconut oil</div><div>1 ripe avocado</div><div>1 tsp water</div><div>2 tblsp raw cacao</div><div>2tblsp maple syrup</div><div>Drop of vanilla extract</div><div>Berries to serve</div><div><br></div><div>Melt the coconut oil gently in a microwave. Blend the oil, avocado and water together in a mixer until smooth.</div><div><br></div><div>Next add in the cacao powder, maple syrup and extract. Spoon into serving glasses or ramekins and set in the fridge for at least 30 minutes. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCwJerlI-v5-OoY81QbeJTnzN3qZKRhszUBeya1ufn7WHEZiFPS8qopMLB9qv7yRJ9bIhoU149VF6GQtoSL6drPAcu88noSwpeGy2uodvhyJaHZ76xGkk8bF07KmLSqGFR1dNw9mewvgH/s640/blogger-image-2061895025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCwJerlI-v5-OoY81QbeJTnzN3qZKRhszUBeya1ufn7WHEZiFPS8qopMLB9qv7yRJ9bIhoU149VF6GQtoSL6drPAcu88noSwpeGy2uodvhyJaHZ76xGkk8bF07KmLSqGFR1dNw9mewvgH/s640/blogger-image-2061895025.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YqrpZiICHMg6rRmKqQzTRyw-a1Oo3Ll3VvXg3dmhTkMoqdL-qMLtpMEY2dws8GYSu0sVTBrSk93FLV2tX6-v2ErDelBNL5vCDT0NNuN7ode118bNpXFT64z0xkGJ70YYNMNohpEIntQj/s640/blogger-image--1575508088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YqrpZiICHMg6rRmKqQzTRyw-a1Oo3Ll3VvXg3dmhTkMoqdL-qMLtpMEY2dws8GYSu0sVTBrSk93FLV2tX6-v2ErDelBNL5vCDT0NNuN7ode118bNpXFT64z0xkGJ70YYNMNohpEIntQj/s640/blogger-image--1575508088.jpg"></a></div><br></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-56894714154701289082015-08-24T07:02:00.000-07:002015-08-24T07:02:28.336-07:00Brigid's Chocolate PuddingI'm going to nick name this Brigid's Chocolate Pudding because it reminds me so much of this chocolate pudding my Granny (Brigid) used to get. Although i can definitely say that this one is a tad bit healthier i'm sure and doesn't come out of a tetra pack, but its still so delicious and you only need three ingredients and 7 minutes.<br>
<br>
I have to stop from using the term instant so much but quick, simple, healthy and ready in minutes is the name of the game isn't it.<br>
<br>
<b><u>Chocolate Pudding</u></b><br>
<b><u>Serves 4</u></b><br>
<br>
150g good quality chocolate (i used a mix of 62% and 70% from Aldi)<br>
4 tablespoons of milk (Almond, Koko,dairy free, soya - whatever you fancy)<br>
350g Greek Style yoghurt<br>
<br>
Melt together the chocolate and the milk gently in the microwave or over a saucepan of simmering water.<br>
When melted allow to stand for a couple of minutes before stirring gently into the yoghurt.<br>
Then last but not least put into serving bowls and set in the fridge for at least 20 minutes.<br>
<br>
You wont be disappointed with the result here, thick, creamy and chocolaty. We have it blueberries, raspberries, or gluten free digestives for a deconstructed chocolate cheesecake and even with granola.. yummy!<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPNpGGPru6Lmr8UqWrQJuHjUv_GqWXdp6XecJuWoGCi_MdIVJv5M-lhg763QtsWfGx9Q_oGVSa_bg5Y3mC0mUNa7gdEdz0vnAE50BJ1uXNvm7rN1tkUUrztaO4iXjWm_WK6ReikaeokUU/s640/blogger-image--1260784625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPNpGGPru6Lmr8UqWrQJuHjUv_GqWXdp6XecJuWoGCi_MdIVJv5M-lhg763QtsWfGx9Q_oGVSa_bg5Y3mC0mUNa7gdEdz0vnAE50BJ1uXNvm7rN1tkUUrztaO4iXjWm_WK6ReikaeokUU/s640/blogger-image--1260784625.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpExfLpO4EsnOgFaiyE73T2OjLQiIbWHV3cTy8LStwW6nIQkhDCP0fC1E51El6Hc5dYTFbtI9KrQvYXbArcwYKj79lQbctOegutgUoXX2_Sjt-tl9tQIR5kFH9MTt8V_jil86Wq-yBBTfS/s640/blogger-image-416199374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpExfLpO4EsnOgFaiyE73T2OjLQiIbWHV3cTy8LStwW6nIQkhDCP0fC1E51El6Hc5dYTFbtI9KrQvYXbArcwYKj79lQbctOegutgUoXX2_Sjt-tl9tQIR5kFH9MTt8V_jil86Wq-yBBTfS/s640/blogger-image-416199374.jpg"></a></div><br></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-36810354205766111762015-08-18T12:25:00.000-07:002015-08-18T13:17:34.842-07:00Waste not want not - Feta and mozzerella cheeseThis is a handy little tip for left over cheese such as feta and mozzerella, These will keep in the fridge for up to three weeks and the flavoured oils are lovely in salads.<br>
<br>
Simply cover the cheese with olive oil and stick in a sprig of rosemary, some lemon peel, black pepper and a crushed garlic clove. You could also add in some chilli flakes for some zing. Place in a clean dry jar, seal and store in the fridge.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZ8bbcxdnIb_5cF5AB3TBS-wxvqV2IHWswFghRZGOQvw0OJxNwwyNDgpLECuvRwVnV0yvoCPPR-Xoe7ZaAIiDSNs7ouFPR0Q7_5GpXQh2GJACTlT6c441PUxc65BdBoGGYiH4wZm02Exw/s640/blogger-image--1119061954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZ8bbcxdnIb_5cF5AB3TBS-wxvqV2IHWswFghRZGOQvw0OJxNwwyNDgpLECuvRwVnV0yvoCPPR-Xoe7ZaAIiDSNs7ouFPR0Q7_5GpXQh2GJACTlT6c441PUxc65BdBoGGYiH4wZm02Exw/s640/blogger-image--1119061954.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-86066717125856107712015-08-18T12:14:00.000-07:002015-08-18T13:15:56.445-07:00Roasted beetroot, sweet potato and herby quinoa salad with feta and
toasted pine nutsContinuing on with our beetroot and feta cheese theme this salad is very simple but has all the sweet, salty and sour boxes ticked. you could also replace the sweet potato with butternut squash.<br>
<br>
2 medium sized beetroots<br>
1/2 sweet potato<br>
<br>
250g quinoa<br>
handful of chopped fresh herbs parsley and dill<br>
<br>
2 tablespoons pomegranate molasses<br>
squeeze lemon juice<br>
tablespoon olive oil<br>
<br>
crumbled feta<br>
handful toasted pine nuts<br>
<br>
Preheat the oven to 200 degrees celcius.<br>
<br>
Peel and chop the beetroot and sweet potato into wedges, toss in olive oil and season with salt and pepper. If you fancy a little bit of spice you could add some cayenne pepper to the sweet potatoes.<br>
Roast in the preheated oven until a knife slides in easily.<br>
<br>
While the veg is in the oven cook the quinoa according to the packet instructions and toast the pine nuts in a dry pan, keep your eye on them and toss regularly as they burn very easily.<br>
<br>
Once everything is ready to assemble simple mix the herbs into the quinoa and place on the plate, next mix the roasted veg with crumbled feta and pile on top of quinoa followed by the toasted pine nuts and finished off with the pomegranate molasses mixed with the squeeze of lemon juice and a tablespoon of olive oil.<br>
<br><div>Don't underestimate your little ones taste buds, the combination of sweet and sour is actually quite appealing to them. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCXJLiQPdiJENC1nGHNvfbNXjLtB9jxUdl1CFTQ5tSqJskTvlsKHbhRsEaGaBdaVmMKzJH8RoPTy0IHbv9KHcz2AuKyDqv7D3MlZ3ql7Zg3MEAY8hlvouUUPKICBs_D6wWm_YiG7uhfjk/s640/blogger-image--662757457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCXJLiQPdiJENC1nGHNvfbNXjLtB9jxUdl1CFTQ5tSqJskTvlsKHbhRsEaGaBdaVmMKzJH8RoPTy0IHbv9KHcz2AuKyDqv7D3MlZ3ql7Zg3MEAY8hlvouUUPKICBs_D6wWm_YiG7uhfjk/s640/blogger-image--662757457.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-35958454570880419302015-08-16T14:56:00.000-07:002015-08-16T14:59:32.014-07:00A splash of colour for a dreary dismal August SundayWe were completely fed up with the constant misty drizzle and grey weather today, so we took ourselves down to the market this morning and came back with this colourful loot.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4vG0Vya_Q_CSWelXMfvrRtlS84Y7F2Usg5mba0-tLSAFCh7xicF8HBHuYr-2r2z9DY6SZgnKlHMIaQ46DntW0gn2J99BOsP38uBgEFcF67UGMKH7nEjLG76kXpv_H74sjs6G7tyrWkW0/s640/blogger-image--547020348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4vG0Vya_Q_CSWelXMfvrRtlS84Y7F2Usg5mba0-tLSAFCh7xicF8HBHuYr-2r2z9DY6SZgnKlHMIaQ46DntW0gn2J99BOsP38uBgEFcF67UGMKH7nEjLG76kXpv_H74sjs6G7tyrWkW0/s640/blogger-image--547020348.jpg"></a></div><br>
<br>
<b><u>Beetroot, walnut and feta burgers with roasted carrot hummus.</u></b><br>
<b><u>Makes 4 large or 6 medium sized patties.</u></b><br>
400g uncooked beetroot<br>
2 shallots<br>
80g parmesan or mature cheddar cheese<br>
100g feta cheese<br>
140g chopped toasted walnuts<br>
3 tablespoons finely chopped mint<br>
150g breadcrumbs<br>
juice of 1/2 lemon<br>
<br>
Preheat the oven to 200 degrees celcius.<br>
<br>
Begin by peeling and grating the beetroot. Dice the shallots finely and soften gently in olive oil in a preheated pan, add the grated beetroot turn down the heat and cook for around 4 minutes to soften and release their flavour. once softened slightly leave aside to cool a little.<br>
<br>
In a medium sized bowl crumble the feta, grate the parmesan and add the walnuts, breadcrumbs, mint and lemon juice. Add the beetroot mix to the bowl and combine well at this point i added about 1/2 a beaten egg just to help it bind. Taste for seasoning, the parmesan and feta will add saltiness so you may just need a good twist of pepper. Shape into patties.<br>
<br>
Place on a baking tray lined with baking parchment paper and bake turning over half way through, for approximately 25 minutes.<br>
<br>
<b><u>Roasted carrot hummus</u></b><br>
<b><u>Makes about 300g</u></b><br>
200g carrots cut into bite sized pieces<br>
200g tinned chickpeas<br>
1 small clove garlic<br>
2 tablespoons olive oil<br>
juice 1/2 small lemon<br>
1 tablespoon tahini<br>
1/2 teaspoon ground cumin<br>
season to taste<br>
<br>
I par boil the carrots first before roasting in a preheated oven (200 degrees celcius) for approximately 15 minutes. Then simply blend all the ingredients together in a blender until a nice smooth consistency is reached. I always add a splash of boiled water if the mixture is a little too stiff.<br>
<br>
To go with these burgers i made sweet potato chips roasted in coconut oil and a yoghurt and mint dip. It was all devoured i can tell you all.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-s-DuzvYI-4P9VdQv-r_AQQQxwK_QysNqYWEu9j3sKXVtYbadIecTuIS3ycqQ1aG2-W5P5DEUy1kS8HDt86W4nOMgrdSBdCSyQ34NcTcVMVqSKb4tCZoxPp7x2qux4a98bhdNma67Etgp/s640/blogger-image--359095937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-s-DuzvYI-4P9VdQv-r_AQQQxwK_QysNqYWEu9j3sKXVtYbadIecTuIS3ycqQ1aG2-W5P5DEUy1kS8HDt86W4nOMgrdSBdCSyQ34NcTcVMVqSKb4tCZoxPp7x2qux4a98bhdNma67Etgp/s640/blogger-image--359095937.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-79966723171077394972015-07-27T09:04:00.000-07:002015-08-11T11:43:09.863-07:00Winding down after the hectic-ness.. Date and oat barsThis is me taking control again after a hectic winter/spring. Working crazy hours, being a mum and training/competing in my new found sport of rowing meant researching and trying out new recipes was near impossible.<br>
<br>
Rowing however kept me sane and i have to admit i love how i feel and look. However we are on a wee break from training for a couple of weeks and already i feel bleugh. While training i got away with eating lots and lots all the time burning off easily. Now however im not so lucky, so i stumbled across these date and oat bars and i made them with a mix of buckwheat and gluten free oat flakes and they hit the spot nicely. They take minutes to prepare and keep for up to a week in an airtight container.<br>
<br>
<b><u>Date and Oat bars</u></b><br>
<b>Makes 20 bars</b><br>
<b><br></b>
200g Buckwheat flakes<br>
200g Gluten free oats<br>
400g Dates (Medjool dates work best)<br>
300mls water<br>
200g rasins (i used a mix of raisins, sultanas, dried blueberries)<br>
100g sunflower seeds<br>
3 tablespoons coconut oil<br>
4 tablespoons chia seeds mixed with 16 tablespoons cold water<br>
2 teaspoons ground cinnamon<br>
<br>
Preheat the oven to 200 degrees celcius<br>
<br>
Begin by soaking the chia seeds in the 16 tablespoons of cold water and allow to sit to form a gel.<br>
<br>
In a small saucepan gently heat the dates with the coconut oil, once the oil was melted i turned the heat off and placed the lid on the saucepan and allowed them to soften gently.<br>
<br>
In a mixing bowl mix together the oats, raisin mix, sunflower seeds and cinnamon.<br>
<br>
Once the dates have softened nicely blitz in a mixer/blitzer with the 300mls water. pour this into the oat mix along with the gelatinous chia seeds and mix together well, roll up the sleeves and get your hands stuck in there.<br>
<br>
Line a 6x9 inch baking tray with parchment paper and evenly spread the mixture out.<br>
Bake for 30-35 minutes. Once out of the oven gently mark out the bars with a knife and allow to cool, this will make them easier to portion once cool.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZ2t9FhdSMSGVu44fUdZRCgYFaCw-npmeMc0KQnSi_1opN5FOewCBerIaXYHBsocWu-uhfvS8S7FFEGhjhSYx9rTlZjx7lZi_h6ksTX3yhDVZQLKUFGsaU-uD_zTagE2KMkLpxuO7VqLy/s640/blogger-image-1010891886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZ2t9FhdSMSGVu44fUdZRCgYFaCw-npmeMc0KQnSi_1opN5FOewCBerIaXYHBsocWu-uhfvS8S7FFEGhjhSYx9rTlZjx7lZi_h6ksTX3yhDVZQLKUFGsaU-uD_zTagE2KMkLpxuO7VqLy/s640/blogger-image-1010891886.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-83627990752558987812015-07-26T09:31:00.003-07:002015-07-26T13:14:16.347-07:00Instant slow roasted tomato sauce with griddled sausagesThis recipe and technique could not be quicker or easier. Not only does it save time with the chopping and dicing of your veggies for the sauce it also means less washing up and you'll see why.<br>
<br>
<b><u>Slow roasted pasta sauce</u></b><br>
<b><u><br></u></b>
1 red onion peeled and roughly quartered<br>
2-3 cloves of garlic peeled<br>
1/2-1 red chilli de-seeded<br>
handful of flat leaf parsley<br>
2-3 piquillo peppers (lidl stock these in jars, very handy)<br>
500ml passata<br>
<br>
Simply chuck everything bar the passata into a blender and whizz to a paste. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WRw59K8utySUiva-KgLfqSXvEhzjFqEjv0j1ZqoHHhFOFkjsF8CpPTZRlkdKqPTKCFTjNaY2ZLKxtK2n1RBBvofFWR0S7hpoCKL69A1lMERNQYvsAsMzzvaqdoYoEw8O7RVqRDarI1Ut/s640/blogger-image-673960936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WRw59K8utySUiva-KgLfqSXvEhzjFqEjv0j1ZqoHHhFOFkjsF8CpPTZRlkdKqPTKCFTjNaY2ZLKxtK2n1RBBvofFWR0S7hpoCKL69A1lMERNQYvsAsMzzvaqdoYoEw8O7RVqRDarI1Ut/s640/blogger-image-673960936.jpg"></a></div><br><div><br></div><div>Tip into a hot sauce pan with a tablespoon of olive oil and season. Turn down the heat and allow to cook out slightly without burning, allowing the flavours to amalgamate.<br>
Add the passata and bring to a gently simmer, stirring gently so as it does'nt stick and burn. The longer you can allow the sauce to simmer away here the better but 7-10 minutes should be ample time.<br>
<br>
For the sausages, i try to use a nice sausage like Cumberland. With a sharp knife slit the sausage down the middle without cutting all the way through. Next spread the meat out flat with the back of a spoon, basically giving a flatter surface allowing for crispyness and less cooking time. heat a griddle pan and rub some olive oil onto the fleshy part of the sausage. Fry the sausages flesh side down first before turning over and finishing off skin side.<br>
<br>
I served this sauce with fussilli pasta and strips of the sausages.<br>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55wjdbKW1AmbTT-D8b4FRbneLjwfs_-LEv7TFAlqk74io-f8HoGezg3UFPw-SojJFjzuf7lAXsod3Oc7XnFZL2nBPxTiXuRvCY5798j9Q_usQywPVl_SeBGLKE1O6P1Qb3m4EJtEudSpS/s640/blogger-image-99475762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55wjdbKW1AmbTT-D8b4FRbneLjwfs_-LEv7TFAlqk74io-f8HoGezg3UFPw-SojJFjzuf7lAXsod3Oc7XnFZL2nBPxTiXuRvCY5798j9Q_usQywPVl_SeBGLKE1O6P1Qb3m4EJtEudSpS/s640/blogger-image-99475762.jpg"></a></div><div><br></div><br>
<br></div></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-26121605841817591082015-06-16T12:42:00.001-07:002015-06-16T12:42:46.996-07:00Instant strawberry ice-cream....We love ice cream for its creamy, sweet, buttery loveliness, and this healthier, cheaper and tasty option will not disappoint. <div><br></div><div>Simple wash, hull and halve as many strawberries as you like depending on the amount of mouths your feeding. Place on a plate and simple pop into the freezer and allow to become cold and hard.</div><div><br></div><div>When your ready to serve up just put the fruit into a food processor with a squeeze of honey/maple syrup/agave nectar whatever your sweetner of choice, a drop of vanilla extract and a squeeze of fresh lemon juice. As you whizz pour a steady stream of buttermilk in through the feeder spout until you reach your desired consistency. Serve immediately in a bowl or cone.</div><div>I'm pretty sure you'll be pleasantly surprised with the result. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr037J7PcorW2KTXGEE4OvpmmWuj7n_XKLDE_nrSimHh2H-m7Cv5H5A60bwB6S8PoOyazec8X54fTUuhFEzf1zcmUAjGcC6emZNVDuorT8V84IYrpFfBhSEoE03VmHKMolM-02NpAw7hM/s640/blogger-image--612877175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr037J7PcorW2KTXGEE4OvpmmWuj7n_XKLDE_nrSimHh2H-m7Cv5H5A60bwB6S8PoOyazec8X54fTUuhFEzf1zcmUAjGcC6emZNVDuorT8V84IYrpFfBhSEoE03VmHKMolM-02NpAw7hM/s640/blogger-image--612877175.jpg"></a></div><br></div><div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-10436709414945457402015-03-02T03:02:00.001-08:002015-03-02T08:27:37.935-08:00Fuel for a cold, snowy MondayThere is of course one advantage to being woken up at 6.30am on a day off......we got to make MUFFINS!<div><br></div><div>These muffins are refined sugar and gluten free and are tasty out I can assure you. The ground almonds keep them nice and moist and the dessicated coconut gives them a bit of texture.</div><div><br></div><div>Unfortunately we had just used up the last of our frozen raspberries for our smoothie so a couple of blueberries took centre stage as a replacement. </div><div><br></div><div><b>Coconut and Raspberry Muffins</b></div><div><b><br></b></div><div>200g ground almonds</div><div>80g unsweetened dessicated coconut</div><div>50g coconut palm sugar</div><div>1/2 tsp gluten free baking powder</div><div>4 eggs</div><div>1/2 tsp vanilla bean paste</div><div>50 ml coconut oil melted</div><div>Handful fresh or frozen raspberries</div><div><br></div><div>Preheat the oven to 160 degrees celcius. </div><div>Line a 12 hole muffin tin.</div><div><br></div><div>Start by mixing together in a bowl the ground almonds, coconut, coconut sugar and baking powder. </div><div><br></div><div>In a separate bowl whisk together the eggs, vanilla paste and slowly poor in the melted coconut oil. I find that if the eggs are straight from the fridge and cold then the oil solidifies resulting in annoying clumps. </div><div><br></div><div>Mix the wet ingredients into the dry and spoon into the muffin cases. Bake for approximately 15-20 minutes.</div><div><br></div><div>Yummy on their own hot or cold or served with a dollop of yoghurt and more fresh blueberries. </div><div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjyEEDQe9tdsaIxrrwK8HYnQkgBdxVw8FLGkGeYJNs5sj5-T-WOp76O99bPVUIBE1NEUZoDBvfd7wXUXJMLPctIS5_dPOWCPKvbAffvFatj6XJHIslnhHhYeSY678HzriGAjLKHMmVmuQ/s640/blogger-image-1057450984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjyEEDQe9tdsaIxrrwK8HYnQkgBdxVw8FLGkGeYJNs5sj5-T-WOp76O99bPVUIBE1NEUZoDBvfd7wXUXJMLPctIS5_dPOWCPKvbAffvFatj6XJHIslnhHhYeSY678HzriGAjLKHMmVmuQ/s640/blogger-image-1057450984.jpg"></a></div><br></div></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-65203997370129918312015-02-23T07:57:00.001-08:002015-02-23T07:57:34.983-08:00Syrup for sore throatsI am so over snotty noses, clumps of tissues in every pocket including the washing machine unfortunately.<div>I am fighting off a determind sore throat with my homemade cough syrup.</div><div><br></div><div>Very simple, just a small jar packed full of sliced lemon and ginger (I use both fresh and crystallised) and then slowly pour honey over these till it fills in gaps and comes to the top.</div><div>Then leave in the fridge and when required poor a desired amount into a mug and mix with boiling water.</div><div>Then replenish with more honey. </div><div><br></div><div>I also add a 1/4 tsp of tumeric to my mug and a pinch to Alison's, for an added immunity boost. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlc9ee6o5zGnkX-WAWWEGL4zij8yI1lcg9q-HaPKYEGsLq5VdkCAPzTGv79LNFZwj9ikrpvVeb7RUEuUovywuET0E4x5XMLjQh4rJRHHv2pQEXb9MqZWRsIA22AUAzT3ZTQPG74fWMsST/s640/blogger-image--433386495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlc9ee6o5zGnkX-WAWWEGL4zij8yI1lcg9q-HaPKYEGsLq5VdkCAPzTGv79LNFZwj9ikrpvVeb7RUEuUovywuET0E4x5XMLjQh4rJRHHv2pQEXb9MqZWRsIA22AUAzT3ZTQPG74fWMsST/s640/blogger-image--433386495.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-60385669019539490712014-10-02T00:24:00.001-07:002014-10-02T00:24:37.352-07:00Vitamin C boostThe season of constant nose wiping is once again upon us and this weekend we had a triple whammy with a rotten cough and guncky eyes thrown in for good measure. <div><br></div><div>So armed with large bags of oranges and grapefruits I made a cocktail of the juice of 2 oranges and 2 grapefruits, heated gently and a drop of Manuka honey syrup. I was hoping she would take the Manuka syrup on its own but alas no (and I don't blame her), but between some in her porridge and some in this juice medley I'm hoping she's benefiting. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1YXU-gJ9TeX07XXVcg6jvndR3TNs4GyKP_XflSCvCBlEYcL1wBqWVJWMY_21EUveHIYbaaJHf2rkWm76z_QsEIIXPAfc-P7W4GfpCdkeRRFV8BlsbBU2cHQu-8OmmWprBQsgY1q7mVWR/s640/blogger-image-2006824540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1YXU-gJ9TeX07XXVcg6jvndR3TNs4GyKP_XflSCvCBlEYcL1wBqWVJWMY_21EUveHIYbaaJHf2rkWm76z_QsEIIXPAfc-P7W4GfpCdkeRRFV8BlsbBU2cHQu-8OmmWprBQsgY1q7mVWR/s640/blogger-image-2006824540.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-81617878914703181082014-08-27T05:20:00.002-07:002014-08-27T05:26:04.778-07:00Garden wanderingOne of my Mum's pride and joy is her vegetable garden, unfortunately i did not inherit these green fingers and although mum sends me home with pots of herbs and salad leaves i usually bring the pots and their very nearly dead components back to her for reviving a couple of weeks later.<br>
<br>
I do love though when Alison and mum walk around the garden cracking open pea pods and devouring the peas before tossing the pods to Ozzie the dog. On a recent trip to Kildare Alison was caught in the greenhouse pinching the tomatoes. There is such a difference in taste in home grown tomatoes, they are delicious.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PSC1HSsqxK_1dPmwi8Wi7vjcpviATq0uDPNHkGrFMsGtCzKcnahiEOhEVp-QVpwISTWSDmPN_4BanzjhUH3SiaQcIiIW3wCBBTBwuFd1A4JWlGNydtQSW9pxaECSEgCfhtzW8BEqn5xn/s640/blogger-image-96252152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PSC1HSsqxK_1dPmwi8Wi7vjcpviATq0uDPNHkGrFMsGtCzKcnahiEOhEVp-QVpwISTWSDmPN_4BanzjhUH3SiaQcIiIW3wCBBTBwuFd1A4JWlGNydtQSW9pxaECSEgCfhtzW8BEqn5xn/s640/blogger-image-96252152.jpg"></a></div><br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq9iUV6dn0M88FUzR-l5X8IP1xgHB2U-Tl5baz6ypvRDh1OWHklt6Cz0Lg4ru4o7eM8vIZLZz9EFPjyxdtGlVsHd06Ymp6KrjDDC_xmaHiEk66D5YJfGar0Q9waFSbly2qBnh7hIabIJR/s640/blogger-image-433753760.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq9iUV6dn0M88FUzR-l5X8IP1xgHB2U-Tl5baz6ypvRDh1OWHklt6Cz0Lg4ru4o7eM8vIZLZz9EFPjyxdtGlVsHd06Ymp6KrjDDC_xmaHiEk66D5YJfGar0Q9waFSbly2qBnh7hIabIJR/s640/blogger-image-433753760.jpg"></a></div><br>
</div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-35948027751103200922014-08-27T05:00:00.000-07:002014-08-27T05:00:15.627-07:00Roasted courgette and butternut squash with orzo risottoI love orzo pasta for several reasons. It has a cool shape, makes for a lighter dish in comparison to the arborio rice and you can still have the slight "al-dente" bite.<br />
<br />
<b>Roasted courgette and butternut squash with orzo risotto</b><br />
<i>Serves 4</i><br />
<i><br /></i>
2 medium courgettes sliced and diced<br />
1/2 butternut squash diced smaller than courgettes<br />
2 tsp chopped thyme<br />
1 onion finely diced<br />
1 clove garlic smushed<br />
300g orzo pasta<br />
200ml white wine<br />
1 litre hot vegetable stock<br />
1 tablespoon chopped chives<br />
1 tablespoon chopped parsley<br />
1 handful of chopped rainbow chard or spinach optional but nutritious and delicious<br />
grated parmesan to serve<br />
<br />
Preheat the oven to 180 degrees celcius. Pop the courgette and butternut squash into a roasting dish, sprinkle with the thyme, pepper and a good slug of olive oil and roast until nice and soft, about 25-30 mins and tossing from time to time.<br />
<br />
In a large saucepan gently soften the onion over a medium heat add the garlic and some fresh grated chilli if you so wish at this stage, cook out for a minute or two. Add the orzo and coat in all the sweet oily deliciousness. Add the wine, stir and cook for a further 2 minutes (this burns off the alcohol).<br />
<br />
Gently pour a ladle full of hot stock into the pasta at a time, and stir until the stock has been absorbed before adding the next ladle. When the pasta is just slightly al-dente stir in the chives, parsley, chard/spinach and roasted veg.<br />
<br />
Spoon onto plates, bowls, dishes smother with Parmesan and bon appetite. This is quite a quick dish to make especially if you roast the veg the evening before and just set aside in the fridge.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyitvXE7KywNlhAsMVAKuelA0PaeRGC57RVDlNUrYKer4mFCm9RrcL357JuT9dHzB7YmAjXR5SIEM80obMfeWqAAbluG0NCnuL7r5_vMLXw7Q7O1m9mg2Cw8bmdydutAbqCIO0lsq0fI7/s640/blogger-image--5277250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyitvXE7KywNlhAsMVAKuelA0PaeRGC57RVDlNUrYKer4mFCm9RrcL357JuT9dHzB7YmAjXR5SIEM80obMfeWqAAbluG0NCnuL7r5_vMLXw7Q7O1m9mg2Cw8bmdydutAbqCIO0lsq0fI7/s640/blogger-image--5277250.jpg" /></a></div>
Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-62049576280975331492014-07-28T05:03:00.001-07:002014-07-28T05:05:06.473-07:00Banana and sultana breadHave you ever looked at the ingredients section on some cakes and biscuits packet and not even been able to pronounce the words let alone know what they are. Let alone the fact that these products have a shelf life of six months sometimes.<br>
<br>
With the amazing weather the fruit in our fruit bowl seems to be ripening at break neck speed and attracting little fruit flies from near and far driving me potty.<br>
With all this in mind and a glut of over ripe bananas this cake came to fruition.<br>
<br>
<b><u>Banana and sultana cake</u></b><br>
<b><u><br></u></b>
85g coconut palm sugar or caster sugar<br>
2 eggs<br>
1 tsp vanilla extract<br>
150ml sunflower oil<br>
3-4 medium bananas mashed<br>
250g wholemeal self raising flour<br>
1 tsp ground cinnamon<br>
zest of 1 orange finely grated<br>
100g sultanas or dried apricots chopped<br>
<br>
<b><u><br></u></b>
Preheat the oven to 180 degrees celicus and line a 2lb loaf tin or 20cm springform time, you could also make individual muffins i imagine about 12 standard sizes.<br>
<br>
Put the sugar, eggs and vanilla in a large bowl and whisk by hand or with an electric mixer for about 5 minutes or until creamy and increased in volume. Gradually pour in the oil in a steady stream and whick in the banana mush.<br>
<br>
Sift together the cinnamon and flour and tip the bran from the flour in at the end, fold into the wet mixture with the zest and the sultanas.<br>
Tip into your chosen tin and bake on the middle shelf for approximately 45-50 minutes. Leave in the tin when cooked for about 10 minutes before transferring to a wire rack to cool completely. The smell is so warming and inviting. This cake would also be lovely toasted with butter and jam or nutella.Or heated slightly and topped with plain yoghurt as a pudding.<br>
<br>
It will keep in an airtight container in a cool place for 2-3 days or just slice and freezer in batches.<br>
<br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_y9afY-OhtGb-0Rb5AV3yy8U0NiwJzmomZZf6vSdrCUHESYstqRDAvtjjupZzLTJ1p3Ai3djSmEl3nSbI6SH069jDHRD85UFqQ6ZqrNzXvdgGVj8JDOCjTqJOf7THsv61PRyo8ac5B_N/s640/blogger-image-1590647280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_y9afY-OhtGb-0Rb5AV3yy8U0NiwJzmomZZf6vSdrCUHESYstqRDAvtjjupZzLTJ1p3Ai3djSmEl3nSbI6SH069jDHRD85UFqQ6ZqrNzXvdgGVj8JDOCjTqJOf7THsv61PRyo8ac5B_N/s640/blogger-image-1590647280.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-38982236946557089112014-07-15T17:27:00.000-07:002014-07-28T05:19:19.744-07:00Piglets tuna crunchI have a slight obsession with cookbooks or at least buying cookbooks i actually search recipes online but there's something about having lots of cookbooks on the shelf, i love the pictures and the endless possibilities.<br>
I cant remember the name of my very first cookbook but i remember this recipe very well. Every Sunday myself and my sister would make a starter and im pretty sure it was the same every week (our poor parents must of been so bored). It was called "Piglets Tuna Crunch" and it popped into my mind yesterday as Alison was doing her "num num num" routine and i realised i had not even taken anything out of the freezer for her lunch. So this is a slight homage to an old favourite and thankfully it was a hit.<br>
I haven't included any measurements as its pretty much as much or as little of whatever you fancy. Dice the vegetables quite small for the smallies.<br>
<br>
<b><u>Piglets Tuna Crunch</u></b><br>
<b><u><br></u></b>
Red, orange and yellow peppers diced<br>
Cucumber diced<br>
Cherry tomatoes diced<br>
Celery diced<br>
Avocado diced<br>
Tinned sweetcorn<br>
Tinned tuna<br>
Baby salad leaved or alfalfa sprouts (something small and nutritious anyway)<br>
Salad potatoes diced small and boiled till soft<br>
Toasted sunflower seeds<br>
Mayonnaise<br>
Salad dressing<br>
Sweet paprika (a pinch or two to begin with, you can always sprinkle a bit more on top of your own portion)<br>
<br>
Mix the vegetables, sweetcorn, tuna, leaves and cooked potatoes together. Next add enough mayo (not too much) to lightly coat everything. I like to add a little bit of salad dressing to give some acidity to the salad and the paprika. Toss the seeds in a dry pan and toast slightly. Sprinkle on top of the salad. Serve with some fresh crusty bread and cheese ( i would of if Alison hadn't begun eating this out of the mixing bowl).<br>
<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF124LjwildwAYsxXIvX93p14a7jlbEwsCUSDr5VcrH3rGWQ5MrArv8e1vhKhzs1FdOsTY4nlEVIf3Id1m2dTL0SKZcfDty2A41cdF_fd4DyNMHzCZRAmnErPjCxLrQ-C8A9aVYnCA5IP/s640/blogger-image--814339884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhF124LjwildwAYsxXIvX93p14a7jlbEwsCUSDr5VcrH3rGWQ5MrArv8e1vhKhzs1FdOsTY4nlEVIf3Id1m2dTL0SKZcfDty2A41cdF_fd4DyNMHzCZRAmnErPjCxLrQ-C8A9aVYnCA5IP/s640/blogger-image--814339884.jpg"></a></div><br>
<br>
<br>
<br>
<br>
<b><u><br></u></b>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-72267063521243213282014-07-15T16:47:00.000-07:002014-07-15T16:50:21.598-07:00Batch cooking: Chicken and riceThis dish really reminds me of my mum for some reason. She is the only person i know that can make a roast chicken last a week and this was always the last dish of the week but one of the nicest as far as im concerned.<br>
The beauty about this Chicken and Rice dish is that you can use whatever is in the fridge veggie wise and needs to be used up.<br>
I recommend using brown rice as it gives a nicer flavour and a bit of bite to the dish and just to harp on nutritionally-wise brown rice is packed full of fiber, protein and selenium, its a good carb that helps fill you up and releases energy slowly.<br>
<br>
<b><u>Chicken and Rice</u></b><br>
<u>4 portions</u><br>
<u>Very easy and very quick</u><br>
<u><br></u>
1 red pepper diced<br>
1 orange pepper diced<br>
1 courgette diced<br>
2-3 spring onions chopped<br>
small clove garlic smushed<br>
1 small leek washed and finely sliced<br>
1/2 aubergine diced<br>
2 sticks celery split down the middle and diced<br>
2 handfuls frozen peas<br>
chilli grated from the freezer (or fresh)<br>
ginger grated from the freezer (or fresh)<br>
soy sauce<br>
black pepper<br>
left over roast chicken<br>
300g-350g brown rice<br>
<br>
To cook the rice you just double the amount of water to dry rice. In a saucepan bring to the boil on a medium - high heat. Reduce the heat, replace the lid and simmer until the water is absorbed and the rice is just tender. Take off the heat and set aside for approximately 5-10 minutes then just fluff with a fork.<br>
<br>
Next soften all the veggies except the chilli, garlic, ginger and peas in a saucepan until nice and soft. I use a little butter and a little sesame oil for a nice nutty taste. Towards the end add in the garlic, ginger and chilli (as much or as little as you like) and stir well. Turn off the heat, put the lid on the saucepan and the residual heat and steam will keep these warm and juicy.<br>
<br>
When the rice is cooked tip into the veggie mix with the chicken and frozen peas. Give a good stir and add a splash of soy sauce and pepper. Just start off with a tablespoon of soy sauce then taste and add more if you desire. Finish with a handful of chopped parsley and serve straight away.<br>
<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYq3UVPNu-qj4k4MS4y3OX-wkq-b9RmAlZ_TqTWBu3zlUn0PB8Tl5mBfb4zcmBlDhE3IQJMoiKGGjqhVxNwGxDooj3g7MxgoKWdsWkD4wOX6Ya8Wc6r2XyF5t-5hb83k1aQMQZEnhcYN8z/s640/blogger-image--495902676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYq3UVPNu-qj4k4MS4y3OX-wkq-b9RmAlZ_TqTWBu3zlUn0PB8Tl5mBfb4zcmBlDhE3IQJMoiKGGjqhVxNwGxDooj3g7MxgoKWdsWkD4wOX6Ya8Wc6r2XyF5t-5hb83k1aQMQZEnhcYN8z/s640/blogger-image--495902676.jpg"></a></div><br>
<br>
<br>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-32089369199196133942014-07-11T04:16:00.002-07:002014-07-11T04:20:34.908-07:00Batch cooking: Chicken pot pieI have just taken this out of the oven and although it only 11.30 i am using every ounce of will power not to rip a big chunk of crispy pastry off this pie, stuff my face and no doubt burn my tongue.<br>
Naturally enough there was some roast chicken left over (it was quite a big one) so a juicy pot pie was in order i felt.<br>
<br>
<b><u>Leftover chicken pot pie</u></b><br>
<u>Yields 4 portions</u><br>
<u><br></u>
2 leeks finely sliced and washed<br>
1 stick celery finely sliced<br>
2 spring onions finely sliced<br>
1/2 red pepper diced<br>
1/2 orange pepper diced<br>
1 small courgette finely diced<br>
6-7 chestnut mushrooms diced<br>
1 tablespoon plain flour<br>
400ml hot chicken stock<br>
100ml milk or cream<br>
2 handfuls frozen peas<br>
1 teaspoon dijon mustard<br>
As much or as little cooked chicken as you wish<br>
Black pepper<br>
Janet's jus roll puff pastry (1 sheet)<br>
<br>
Preheat the oven 200 degrees celcius<br>
Simply saute the leeks, celery, onions, courgette and peppers.<br>
<br>
In a separate small frying pan fry the mushrooms in a little butter to give them some texture and taste, these can be added to the pie mixture at the last minute so they retain their crispiness.<br>
<br>
Add the flour to the veggies and cook out for a minute or two then pour in the hot chicken stock slowly stirring continuously. Next stir in the milk or cream, the mustard and the peas (you could also put a handful of spinach in at this stage too). Tear the chicken into the mix. Taste and season with some black or white pepper.<br>
Tip this mixture into your chosen pie dish or single ramekins for cute single serves.<div>Sprinkle on the mushrooms at this stage.</div><div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhyphenhyphenNbCG4GJNHm2zCJpgGkRRIv7qnlpnA0aBVh8nMzcqsCoP4lH2tzi9zhaTqcCO52GNrxzkOf3Ypo5rrHaqAXxtdV26LLBnwXWVQaRe1rV6JpP4fv4i5bi_8JbzM4QrGTKOrL1oqFVi3h/s640/blogger-image--208191567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhyphenhyphenNbCG4GJNHm2zCJpgGkRRIv7qnlpnA0aBVh8nMzcqsCoP4lH2tzi9zhaTqcCO52GNrxzkOf3Ypo5rrHaqAXxtdV26LLBnwXWVQaRe1rV6JpP4fv4i5bi_8JbzM4QrGTKOrL1oqFVi3h/s640/blogger-image--208191567.jpg"></a></div><br></div><div> Brush the sides of the dish with some egg wash and place the sheet of puff pastry over and press down at the rim. Trim the edges, brush the top with egg wash for a nice golden finish and pierce 2-3 hole on top just to let out any steam and prevent soggy pastry.<br>
<br>
Bake for 20-30 minutes or until golden on top and piping hot underneath.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtwyx6cimuabWrqHlecroxftekTj2xqtRGIquwddzNdq-4LAmprtXkgGlao03zkrF3QcD3BEC0pH51Ao-1KvtgAAws6pmjubuL7VazAy58hFCsPK8SxSYNLc-1dVoCxIFSkwNfdB6aSB-/s640/blogger-image-1873288595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtwyx6cimuabWrqHlecroxftekTj2xqtRGIquwddzNdq-4LAmprtXkgGlao03zkrF3QcD3BEC0pH51Ao-1KvtgAAws6pmjubuL7VazAy58hFCsPK8SxSYNLc-1dVoCxIFSkwNfdB6aSB-/s640/blogger-image-1873288595.jpg"></a></div><br>
<br>
<br>
<br>
<br></div></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-38091358937231812522014-07-11T03:29:00.001-07:002014-07-11T03:31:55.802-07:00Batch cooking: It all begins with a Roast ChuckOk so i know Summer is not really roast dinner weather but yesterday i just had a serious craving for roast chicken and it did not disappoint thankfully.<br>
I spend a little bit more on chicken apart from the obvious reason being that battery hens have a miserable life i just dont think they have much taste to them.<br>
<br>
Now everyone has their own roast chicken methods i'm sure, so ill just give some of my little tips as opposed to full recipe versions. This lemony herby roast leaves the chicken juicy and moist and also helps it cook a little quicker.<br>
<br>
Begin by par boiling the potatoes with a sprig or rosemary, a full lemon and a clove of garlic still in its skin.<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mxGAE03xvLD_qYYxq0AYpTMaK_JnPuOF020Z94jPSTMRSQ3tnDcMkyD91abvKRZOAht9l1Mai5jsWfjyuP9Og_Hu3zZGPo95M3Ax772ga5aNjQ0qY-hT1XssTjuZA0U6wt9Nd3fD41So/s640/blogger-image--2138614725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mxGAE03xvLD_qYYxq0AYpTMaK_JnPuOF020Z94jPSTMRSQ3tnDcMkyD91abvKRZOAht9l1Mai5jsWfjyuP9Og_Hu3zZGPo95M3Ax772ga5aNjQ0qY-hT1XssTjuZA0U6wt9Nd3fD41So/s640/blogger-image--2138614725.jpg"></a></div><br>
<br>
When you have drained the potatoes simple pierce the lemon about 10 times or so all around and stuff it into the cavity with a knob of butter, the clove of garlic smushed and a handful of fresh herbs such as thyme and oregano. I smear the top of the bird with butter and cracked black pepper.<br>
Lay the chicken on a bed of carrots sliced, spring onions, celery and leeks, these will help make a yummy gravy. Its now ready for the oven.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_sEWrvplstZgFflHtFalXlzghI4QCtraySpy1A8UNUbM8PafyhN_O8tTLj2BcoMg8rIgFSs5GKqkIcbIhazrv1LzbVKLvrWiiRRcsO4TxfwNoBff7TPvkdbLlikurKrdt4bpK9hwMVXA/s640/blogger-image-109294905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_sEWrvplstZgFflHtFalXlzghI4QCtraySpy1A8UNUbM8PafyhN_O8tTLj2BcoMg8rIgFSs5GKqkIcbIhazrv1LzbVKLvrWiiRRcsO4TxfwNoBff7TPvkdbLlikurKrdt4bpK9hwMVXA/s640/blogger-image-109294905.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6ICd0FcRNBXqSDT8dIfUPXlZHIMVyvylWBObvpkacXops7tKSAdvjwC_U_qA97spCxTpwpGdgBdvbPSx2HVsevFS8MZyk7f3XRhxYD01Izp0xmcY_NPmWx9D3s-4puYDqwvvAHjcnzC5/s640/blogger-image--1432226384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6ICd0FcRNBXqSDT8dIfUPXlZHIMVyvylWBObvpkacXops7tKSAdvjwC_U_qA97spCxTpwpGdgBdvbPSx2HVsevFS8MZyk7f3XRhxYD01Izp0xmcY_NPmWx9D3s-4puYDqwvvAHjcnzC5/s640/blogger-image--1432226384.jpg"></a></div><br>
<br>
I have'nt gone for the whole traditional veggie accompaniments just some parmesan courgettes and wilted spinach. For the courgettes i simply peel alternative strips of skin purely because it think it makes it less "green" and possible more appealing to those "green veg haters" it also gives them a cool zebra look. Slice them semi thinly, lay in a dish and sprinkle with olive oil, pepper and lots of parmesan. The cheese goes all crispy and is great with the mellow tasting courgette, and lets face it who does'nt like cheese. Cook at approx 180 degrees celcius for 20-25 mins or until the courgettes are soft and the cheese is crispy.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlu8syQ4hBuTwHXf-GEaDXnNlUOsxEAKgPuc70dSzp5IHZppYwbf7EYo_5nFrsG6n6O6CTdVa9FU8c9F-P4qilG2l2Z6fWHxh5ZDVoGRIn1_KLkcnDGpB6jnQn8WL8rQuKmbFfcn0X8Eek/s640/blogger-image-2123413123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlu8syQ4hBuTwHXf-GEaDXnNlUOsxEAKgPuc70dSzp5IHZppYwbf7EYo_5nFrsG6n6O6CTdVa9FU8c9F-P4qilG2l2Z6fWHxh5ZDVoGRIn1_KLkcnDGpB6jnQn8WL8rQuKmbFfcn0X8Eek/s640/blogger-image-2123413123.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCuV5mjc0IEAndKenZX9XdFB1WvPUtoaLp60avO4V_pC46d3R-mezFH7k2PTdYU4NLFlK2uDLvIzHnmho1x_vgDaEnVMFUJz1Iw3rNgj5YP7wOt6C0gpYzxVe53MoELzdd8FYX7NCFZe7/s640/blogger-image-543767365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCuV5mjc0IEAndKenZX9XdFB1WvPUtoaLp60avO4V_pC46d3R-mezFH7k2PTdYU4NLFlK2uDLvIzHnmho1x_vgDaEnVMFUJz1Iw3rNgj5YP7wOt6C0gpYzxVe53MoELzdd8FYX7NCFZe7/s640/blogger-image-543767365.jpg"></a></div><br>
<br>
About 10-15 minutes before the chicken is finished i tip the potatoes into the tray, they'll crisp nicely and also soak up some of the yummy juices.</div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-14406779794640497742014-07-10T05:32:00.000-07:002014-07-10T05:32:54.767-07:00Fish pie with a pea and potato crustThis fish pie is a continuation of the fish pie mix batch cooking. I love fish pie and i think the combination of creamy potato topping, yummy sauce and soft tender fish makes it an all time hit with the y'ung ones.<br />
For a bit of a twist i crushed some petit pois peas into the potato topping. I find its best to use petit pois as their skin is soft so you dont get bits of hard husks.<br />
I have added in capers and cherry tomatoes but you can throw in whatever you like, carrots also work well.<br />
<b><u><br /></u></b>
<b><u>Fish Pie</u></b><br />
<u>2-3 big person portions or 3-4 smallie ones</u><br />
<u><br /></u>
450g of the poached fish pie mix<br />
1 small leek washed and finely sliced<br />
1/2 celery finely sliced or diced<br />
Dessert spoon of caper<br />
Small handful of cherry tomatoes<br />
small handful of grated cheese<br />
chopped parsley<br />
the poaching liquid from before<br />
400g potatoes<br />
large handful of peas<br />
<br />
<b>White sauce</b><br />
25g butter<br />
25g plain flour<br />
600ml poaching liquid<br />
twist of black pepper<br />
<br />
Preheat the oven to 180 degrees celcius<br />
Begin by cooking the potatoes for mashing, everyone has their own favourite type but floury ones like Kerr's Pinks or Roosters.<br />
<br />
Melt the butter and saute the leeks and celery until soft. At this stage you can also add in a little crushed chilli for a little hit of heat if you so wish.<br />
Place the cooked fish into a pie dish, scatter with capers if using, the leeks and celery mix and some cherry tomatoes.<br />
<br />
Next make the white sauce you can use the same pan as the leeks and celery. Melt the butter slowly and whisk in the flour. Allow the flour to cook out for a minute or two but keep on whisking to prevent burning. Slowly whisk in the liquid in stages. If you dont have quite enough liquid just top up with milk or cream. Simmer gently for 5-8 minutes. I like to stir in the grated cheese at this stage or you can save it and sprinkle on the top of the pie towards the end of cooking.<br />
<br />
At the very last minute throw your peas in with the potatoes they'll only need a minute or two to cook. Strain and mash together with a little butter and milk for creamy mash.<br />
Pour the white sauce over the pie mix and top with the mash.<br />
<br />
Cook in a preheated oven for about 10-15 mins as everything is pretty much cooked already.<br />
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28YzATJY0KnKyvKxGOuyDIBswnNRmbHDI7PrsDZN4pANxkaivNm8PtjtO0OzdHSmwif5caJJB6nqj9merdk2vtJi4TPfvFZ0AwUoZNTwqz-hQgoPdrIufVOzYxIUfl6EkElf76gRff_EX/s640/blogger-image--1544381490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28YzATJY0KnKyvKxGOuyDIBswnNRmbHDI7PrsDZN4pANxkaivNm8PtjtO0OzdHSmwif5caJJB6nqj9merdk2vtJi4TPfvFZ0AwUoZNTwqz-hQgoPdrIufVOzYxIUfl6EkElf76gRff_EX/s640/blogger-image--1544381490.jpg" /></a></div>
<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbHbTR_nC44ZbS718Y9ey48dXKymaOYcBPsrXNaP6LUeK5wPPtTCOhob5GhKRbpH8QcggFsjyJAl0CPeTdEh3kTeLlWkjX0EObXc8FidQLcm_Nn-vBoWOaaaMG8KKNOmpIpefnkQQW_fQ/s640/blogger-image-190875135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbHbTR_nC44ZbS718Y9ey48dXKymaOYcBPsrXNaP6LUeK5wPPtTCOhob5GhKRbpH8QcggFsjyJAl0CPeTdEh3kTeLlWkjX0EObXc8FidQLcm_Nn-vBoWOaaaMG8KKNOmpIpefnkQQW_fQ/s640/blogger-image-190875135.jpg" /></a></div>
<blockquote class="tr_bq">
<br /></blockquote>
</div>
Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-55862216130787834782014-07-10T05:27:00.000-07:002014-07-10T05:29:43.793-07:00Potato fish cakesFish cakes are a great way to use up left over mashed potato.<div>
I simply just cooked extra potato and pea mash mix and into this tipped in some sauteed leeks and spring onion (about a handful of each), a handful of chopped parsley or you could use chives, some capers or gherkins finely chopped and a squeeze of lemon juice and black pepper. To help bind the mix together i also threw in an egg yolk. Fork through the remained of the fish pie mix to break it up and gently combine into the mash.</div>
<div>
<br></div>
<div>
I coated mine in a little wholemeal flour and froze them overnight on a plate/wooden board. Then in the morning i simply put them into a freezer bag and hey presto a future supper. A little tip from experience, place the cakes onto a piece of paper first as they'll be easier to peel off after freezing.</div>
<div>
<br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75lGc6DvYYF4KnfHHfo6-yNIQhvA-JSFenVAAN7zLO0jp8ZeBfXHPqvpFKLJEzK9-3RucIi1FSuaOvB3pSL9e9H84sCDBjEO35N2WmWGyT2btv0gMA8IBrrlXTovX3ihW6goZHl654RMm/s640/blogger-image--366976019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75lGc6DvYYF4KnfHHfo6-yNIQhvA-JSFenVAAN7zLO0jp8ZeBfXHPqvpFKLJEzK9-3RucIi1FSuaOvB3pSL9e9H84sCDBjEO35N2WmWGyT2btv0gMA8IBrrlXTovX3ihW6goZHl654RMm/s640/blogger-image--366976019.jpg"></a></div><br></div>
<div>
</div>
Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-86222726314126395872014-07-10T04:10:00.002-07:002014-07-29T04:18:51.465-07:00Batch cooking: Fish pie mixOver the past few weeks i have been experimenting with some batch cooking. The benefits of batch cooking apart from the most obvious one being efficiency of your precious time is also using ingredients that are fresh and that have not been in the fridge or veg box for a week losing all their precious nutrients. Also energy efficiency regarding oven use unless of course you have an oil fired range of some description in which case im very jealous.<br>
<br>
Here i took 800g of fish pie mix and developed a fish pie with a pea and potato topping, fish cakes using the same pea and potato mix as a base and a chowder which may not be considered low in calories but was totally yummy and possibly a great way to encourage picky fish eaters to eat fish.<br>
<br>
To begin gently poach the fish in milk (for a richer sauce you can use half and half milk and cream). I dont usually measure the milk but i just about cover the fish. Pop in a bay leaf and a good twist of black pepper and gently bring to a simmer. Allow to poach for approximately 3-4 minutes depending on the size of the chunks of fish. You dont want to overcook the fish as it will become rubbery and also remember that it will continue to cook while in the pie, cakes and chowder.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1v_gdHRaWAn7DYS7l6QPS6EJA7Tx5XNAX_Zx6Qn_CXEoOe8QOMR8iUIkToJJyN_iZtPWws2-ZpB7BqckCWG3O9MTUBhyphenhyphenNyUsBYVZo1tcbNNWnpAtC4sCKaY8tytYLT8kN775C_MN7cPX/s640/blogger-image--1173016517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1v_gdHRaWAn7DYS7l6QPS6EJA7Tx5XNAX_Zx6Qn_CXEoOe8QOMR8iUIkToJJyN_iZtPWws2-ZpB7BqckCWG3O9MTUBhyphenhyphenNyUsBYVZo1tcbNNWnpAtC4sCKaY8tytYLT8kN775C_MN7cPX/s640/blogger-image--1173016517.jpg"></a></div><br>
<br>
Strain the fish and keep the cooking liquid (milk) we'll use this later for the white sauce for the pie.<br>
<br>
<b><u>Simple fish chowder</u></b><br>
<u>2 people</u><br>
<u><br></u>
Knob of butter<br>
1/2 leek washed and finely sliced<br>
200g potato cut into small chunks<br>
250ml milk<br>
50ml cream<br>
150-200g fish<br>
small tin of sweetcorn (optional)<br>
chopped parsley or chives<br>
<br>
Melt the butter gently and toss in the leeks, allow to sweat down slowly for about 7-10 minutes releasing all their sweet yumminess. Stir in the potato and you could also use some diced carrots if you wish too. Add the milk and cream, cover and simmer gently for about 15 minutes or until the potatoes are nice and soft but not mushy. Do not allow to boil over or the milk will split, give a little stir every so often.<br>
<br>
Carefully remove any bones from the fish and break up into small flakes for younger mouths. When the potatoes are tender stir in the fish to heat it through and tip in the strained sweetcorn and herbs.<br>
Spoon into bowls and savor the naughty heartiness.<br>
<b><u><br></u></b><div><b><u><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIyBH5qa6jR3wGxVfIIYu2YbgKE0ktEOGlGJXWBmd6l8vZZcacrHVVh_cp4pHYYnMTkHJ8yTeGi2FxlFkFayWQEq-chgU1IYjtOUIHh_UhGd3634Unb3_K8tnC7v9FC9RCoxVz-4w8DvM/s640/blogger-image--1349694479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIyBH5qa6jR3wGxVfIIYu2YbgKE0ktEOGlGJXWBmd6l8vZZcacrHVVh_cp4pHYYnMTkHJ8yTeGi2FxlFkFayWQEq-chgU1IYjtOUIHh_UhGd3634Unb3_K8tnC7v9FC9RCoxVz-4w8DvM/s640/blogger-image--1349694479.jpg"></a></div><br></u></b></div></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-27549264154375455432014-07-09T06:31:00.001-07:002014-07-09T06:34:01.184-07:00Handy spice tinThis was actually very kindly given to me for a birthday present. It's a 2 layer spice tin and has all the main spices and spice combinations including a cute silver spoon and some loose curry leaves, cardamom, cinnamon stick and cloves. <div>A lady here in Ballina/Killaloe makes them up and as far as I know they are in or around the €10 mark. If anyone is interested I can foward on her details. I love it and she also refills them. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wI5QMcbJtuVUzxJArz2QyD7eh3vGSb_sL_N8J3_uCUWsGUKodcgUMtOfcyzxz1cL2zR7T4uPf8LTMQxXDufGKu4lOecCwSuQC179Du8ykpZmYwA0G0JVEplUERCP5fZvwhmC9NfyYV0s/s640/blogger-image-597064386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wI5QMcbJtuVUzxJArz2QyD7eh3vGSb_sL_N8J3_uCUWsGUKodcgUMtOfcyzxz1cL2zR7T4uPf8LTMQxXDufGKu4lOecCwSuQC179Du8ykpZmYwA0G0JVEplUERCP5fZvwhmC9NfyYV0s/s640/blogger-image-597064386.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeNz_LivqGwwLgjcHDIh_ljmFlqfQCfi-ILW8pYVv6qsDjwWNFqpub9XPCJFA9pJCg2F-Gc9Ra98o0qnstrX2I1ZurlXhx5wYpD3N21JRwMdwILILs7OasRr3FTJsHQ5G9o2aCy82OmLQ/s640/blogger-image--737607336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeNz_LivqGwwLgjcHDIh_ljmFlqfQCfi-ILW8pYVv6qsDjwWNFqpub9XPCJFA9pJCg2F-Gc9Ra98o0qnstrX2I1ZurlXhx5wYpD3N21JRwMdwILILs7OasRr3FTJsHQ5G9o2aCy82OmLQ/s640/blogger-image--737607336.jpg"></a></div><br></div>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-61831004616911406272014-07-09T06:25:00.004-07:002014-07-09T06:27:50.280-07:00Quick QuesadilasQuesadillas are a super way of using up cooked chicken and veg left over from a roast dinner. Of course you can pretty much put anything into them. I always have a pack of tortillas in the freezer for those days you just cant find the time or the energy to cook and lets face it this weather is way too good to be stuck to the stove.<br>
<br>
<b>Chicken Quesadillas</b><br>
<b><br></b>
For mine i basically raided the fridge here. So i have<br>
Cooked chicken shredded,<br>
Red and yellow peppers finely sliced,<br>
Parsley chopped<br>
Red onion marmalade<br>
Mayonnaise<br>
Mozzerella<br>
Spring onions and<br>
sweet corn.<br>
2 wholemeal flour tortillas for one quesadilla<br>
<br>
Smear one of the tortillas with mayonnaise and build up like a pizza. Or simply mix all your ingredients in a bowl and layer on together. Place the other tortilla ontop and squash down. Overfilling will make it very difficult to transfer onto the pan.<br>
Rub a frying pan with some kitchen paper with a bit of tasteless oil, you dont want pools of oil just a light smear to help it crisp. Heat the quesadilla slowly for a couple of minutes, place the pan under the grill for a couple more minutes to help melt and brown the top side. Then simply slide onto a chopping board, slice in quaters and serve with a salad or potato wedges. Much nicer and less stodgy than a bought in pizza.<br>
<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0c0Vi0YVNtzu2auwO1yY76CFs3vCWHicRPrFXuNnd71Z2lvlDxmUJPSDVtTVALfBp6Q8gtRQix3tVThyF2KACb9n1V4ZDPtPvV4zcPbILCJYDoZ6cQWpGI2Uh7OayeSFyFMqLT3vPE6lU/s640/blogger-image-1421214525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0c0Vi0YVNtzu2auwO1yY76CFs3vCWHicRPrFXuNnd71Z2lvlDxmUJPSDVtTVALfBp6Q8gtRQix3tVThyF2KACb9n1V4ZDPtPvV4zcPbILCJYDoZ6cQWpGI2Uh7OayeSFyFMqLT3vPE6lU/s640/blogger-image-1421214525.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZafVpK0VoREjt8r_Dre4NHvYeit8sRCIOBPHO18wyfnanNAGuSn5BthO-RdGNuG1em6R4JHOu-I52Yiz7BbJGISEXSIrYsvk5qTYAN69qmrDTubErnOBwlrE4ceSPjYyS41CVhkDNXSW/s640/blogger-image-44883355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZafVpK0VoREjt8r_Dre4NHvYeit8sRCIOBPHO18wyfnanNAGuSn5BthO-RdGNuG1em6R4JHOu-I52Yiz7BbJGISEXSIrYsvk5qTYAN69qmrDTubErnOBwlrE4ceSPjYyS41CVhkDNXSW/s640/blogger-image-44883355.jpg"></a></div><br>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0tag:blogger.com,1999:blog-7737311703574070730.post-32302808551534935662014-06-25T16:21:00.002-07:002014-06-25T16:23:17.743-07:00Lentils with roasted butternut squash curry, chorizo, minty yoghurt and
crunchy chickpeasThis dish sounds like a drama to prepare and make but honestly it is very straightforward. Alison loved it, so much so that i ended up plonking my bowl of heartiness onto her high chair table top and the two of us fought plastic fork against fork till the very last morsel. There are lots of different layers and textures which i think young toddlers appreciate and makes it a nice exciting satisfying meal.<br>
<br>
Prepare the butternut squash and aubergine and put into the oven to roast first before you start on any of the other elements to save time.<br>
<br>
<b>For the lentils</b><br>
<b><br></b>
Simply cover 100g of lentils (i used yellow split pea ones) with either water or a salt free stock and gently bring to the boil, simmer for approximately 20-30 mins until they are super soft. You can add more liquid if you like but keep the mixture quite thick.<br>
Why not make a double batch and freeze half in portions, cutting this recipe time in half for the future.<br>
<br>
<b>For the curry</b><br>
<b><br></b>
1/2 butternut<br>
1/2 aubergine <br>
1 small onion diced<br>
1/2 red pepper diced<br>
1/2 yellow pepper diced<br>
1/2 yellow courgette diced<br>
1/2 green courgette diced<br>
1 stick celery diced<br>
1 clove garlic<br>
1 tsp of grated chilli from the freezer or as much of a fresh one as you desire<br>
1/2 coriander powder<br>
1/2 tsp cumin powder<br>
1/4 tsp curry powder<br>
2 tsp tomato paste<br>
1 tin chopped tomato<br>
2 handfuls washed spinach<br>
Chopped coriander (as much or as little as you like)<br>
<br>
Chop the butternut squash into half and then into quarters. Drizzle with olive oil and roast in a hot oven until nice and soft. About half way through just place your halved aubergine skin and all in with the squash. When this is cooked you can scoop the soft flesh out and it will add a nice thickness and softness to the curry. Chop the roasted butternut squash into as small or big chunks as you like.<br>
<br>
Then simply in a large pot/saucepan fry off the peppers, courgettes, celery, onion until soft. Add the garlic and chilli towards the end and keep stirring until cooked. Next tip in the spices and the tomato paste and cook out for about 2 minutes stirring all the time so the mixture does not burn. Pour in the tin of chopped tomatoes and about 1/2 of the can of water and gently simmer for 10-15 minutes to allow the flavours to develop. Add in the roasted squash and aubergine and stir into all the loveliness.<br>
<br>
Fry some chorizo in a dry hot frying pan and set aside in the same frying pan tip in a drained and rinsed small can of chickpeas and allow to fry until crispy and "popped" (you will hear the skins pop). Every so often stir or toss them so they brown evenly.<br>
<br>
Right before assembly throw in the spinach and allow to wilt in any residual heat from the curry.<br>
<br>
To assemble - lentils, then curry, then some yoghurt mixed with a some mint jelly, the chorizo, chickpeas and sprinkles of coriander...... simples!<br>
<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp0U8iI6b_qY_8d_Ic4dLWCYE0_gAf174UyCV5fL2TDI1wazq0cu58yDmK4w32fbrFRLJRb7KDHdmXuRUDJFkz5wltyZW6HLr65HI1qQqnS7UK7XZeXGGQ2CKQzoEMBJ9w07loSyOVVRY/s640/blogger-image--1692581234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp0U8iI6b_qY_8d_Ic4dLWCYE0_gAf174UyCV5fL2TDI1wazq0cu58yDmK4w32fbrFRLJRb7KDHdmXuRUDJFkz5wltyZW6HLr65HI1qQqnS7UK7XZeXGGQ2CKQzoEMBJ9w07loSyOVVRY/s640/blogger-image--1692581234.jpg"></a></div><br>
<br>Helenhttp://www.blogger.com/profile/06504042705812943931noreply@blogger.com0