I know I've been naughty by not posting too many photos of my dishes on here, but more often than not they are demolished by my household within minutes of plating up. I will be updating them much more as time goes on.
I am also a rubbish photographer.
I am still getting used to this blog thing and I will endeavour to make it much more attractive and easy to look at in the very near future.
I do recommend that you have a look at The Foodie Bugle because they know how to do pretty and their website is gorgeous and they are on twitter too! @TheFoodieBugle
http://thefoodiebugle.com/
Saturday, 3 August 2013
Macaroni Cheese
Here is the recipe for my all time favourite dish. My Mum gave me the recipe and it is a family favourite. When I say family favourite, I mean the rest of the family aren't as passionate about it as I am!
The recipe is pretty straightforward but it takes a bit of time.
Ingredients:
500g macaroni
1tsbp of olive oil
1 medium onion chopped finely
1 red pepper chopped finely
1 green pepper chopped finely
1tbsp of dried basil
3-4 rashers of smoked bacon sliced thinly or replace this for lardons or pancetta if you're feeling flash!
A few leaves of fresh basil
2 tomatoes sliced thinly
350g strong cheddar cheese grated
1 pint of milk
40g butter
40g plain flour
1tsp English mustard
Salt and pepper to taste.
Method:
1. Cook your pasta to al dente.
2. Place onions in the pan with the dried basil and bacon, soften the onions and cook bacon. Add the peppers and cook through.
3. In another pot place the butter and melt, add the flour and make a roux, when combined add a little of the milk until combined with a whisk, do so until all the milk is combined with the sauce, keep whisking lightly. Keep on a low heat and add some salt and pepper, then the mustard. When all is integrated start adding your cheese, not all of it, just to taste, the rest will go on top of the finished dish. When you are happy with the sauce it is time to assemble your dish.
4. Take a large baking dish and add the pasta and onions, bacon, peppers and mix well. Then add the cheese sauce stirring to combine the ingredients evenly. Don't be too aggressive with it or it'll go everywhere! When it is all together throw the rest of the cheese over the dish. Put the tomatoes over the top neatly, each with a basil leaf underneath, this is optional but it looks very pretty and helps to portion the dish. Drizzle a little olive oil over the finished dish and bake in a 200C oven for 20-30 minutes or until it is golden brown on top and bubbling!
You can serve this dish with a nice salad or some garlic bread. I love it on it's own. It is so delicious. And there are almost always leftovers to pick at later or the next day! However it never lasts long in my house! Enjoy!
The recipe is pretty straightforward but it takes a bit of time.
Ingredients:
500g macaroni
1tsbp of olive oil
1 medium onion chopped finely
1 red pepper chopped finely
1 green pepper chopped finely
1tbsp of dried basil
3-4 rashers of smoked bacon sliced thinly or replace this for lardons or pancetta if you're feeling flash!
A few leaves of fresh basil
2 tomatoes sliced thinly
350g strong cheddar cheese grated
1 pint of milk
40g butter
40g plain flour
1tsp English mustard
Salt and pepper to taste.
Method:
1. Cook your pasta to al dente.
2. Place onions in the pan with the dried basil and bacon, soften the onions and cook bacon. Add the peppers and cook through.
3. In another pot place the butter and melt, add the flour and make a roux, when combined add a little of the milk until combined with a whisk, do so until all the milk is combined with the sauce, keep whisking lightly. Keep on a low heat and add some salt and pepper, then the mustard. When all is integrated start adding your cheese, not all of it, just to taste, the rest will go on top of the finished dish. When you are happy with the sauce it is time to assemble your dish.
4. Take a large baking dish and add the pasta and onions, bacon, peppers and mix well. Then add the cheese sauce stirring to combine the ingredients evenly. Don't be too aggressive with it or it'll go everywhere! When it is all together throw the rest of the cheese over the dish. Put the tomatoes over the top neatly, each with a basil leaf underneath, this is optional but it looks very pretty and helps to portion the dish. Drizzle a little olive oil over the finished dish and bake in a 200C oven for 20-30 minutes or until it is golden brown on top and bubbling!
You can serve this dish with a nice salad or some garlic bread. I love it on it's own. It is so delicious. And there are almost always leftovers to pick at later or the next day! However it never lasts long in my house! Enjoy!
Wednesday, 31 July 2013
Beans on toast and other pleasures!
I love beans on toast. However I think everyone has their own tweaks that they like to make to it. I like to cook the beans slowly until the sauce becomes more sticky than runny. I like to toast the bread on both sides (some people only one, what's wrong with you!?) I like lots of black pepper on mine and lots of cheese. If I'm feeling flash I'll fry an egg and put it on top. Delicious.
The reason I am writing about beans on toast is because no matter how exposed one is to the tippity-top of gourmet cuisine, no matter how wonderful the produce you are eating on a regular basis you always return to your favourites. Although I hate the term, 'guilty pleasures' comes to mind.
Other such delicacies I enjoy are pâté on crackers, and before you think that I'm buying my
pâté in a delicatessen, sourced locally or ethically or whatever. No, its the 50p job from asda. I care not about your protestations! It is one of my many pleasures, those things you don't often hear TV chefs mention.
pâté in a delicatessen, sourced locally or ethically or whatever. No, its the 50p job from asda. I care not about your protestations! It is one of my many pleasures, those things you don't often hear TV chefs mention.
I have gained new ones since meeting my wonderful boyfriend. Most notably scotch eggs. Those wonderful fried meaty eggy parcels. Yummy.
However saying all that my absolute favourite, the absolute peak is a bag of pork scratchings. They are so wonderful. You see I don't understand how people can be so squeamish about them. They might have a wee bit of hair here and there, but they are glorious. They sell the best ones round the corner from my house in the most awful 'hive of scum and villainy' pub. They are big, salty, crispy. A really big bite.
More importantly it is the ability to eat these things on my own. So no one can ask for any. It is the scoffing of these things in private that adds to the satisfaction of it all!
So I have heard of jam and cheese sandwiches being a favourite of some peoples, I can't imagine it myself. I would love some feedback either on here or on twitter about your guilty pleasures food-wise. What do you love to eat secretly?
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| Oh you beauties... |
Tuesday, 30 July 2013
Today is curry day!
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| My lovely curry! |
I spent ages perfecting this recipe, it was always either too spicy or too bland. I could never get the balance right. I know that this problem is not just me.
The thing this curry requires no skill whatsoever. It's really just throwing things into a pot at different stages. You can make this vegetarian, or meat it up. It really doesn't matter. It's foolproof.
I use chicken thighs and legs roasted in the oven. I throw away the bones and chuck in the meat. Done!
I hope you try this recipe, I love it.
Rachael's Curry
Ingredients:
2 tbsp of Vegetable oil
1/2 tbsp of mustard seeds
Small handful of curry leaves
3 medium onions chopped finely
1 tsp of light brown sugar
1 heaped tbsp of garlic and ginger paste (Alternatively 4 medium cloves of garlic and 1 2cm piece of fresh ginger chopped and combined. I find the paste so handy).
1 red chilli chopped finely
500g of cooked chicken (can substitute here with heaps of veg or another meat)
1 tin of chopped tomatoes
1 pint chicken or vegetable stock.
In a cup I put:
3tsp of madras curry powder
1 heaped tsp of cumin
1 heaped tsp of corriander powder
2 heaped tsps of tumeric
1 heaped tsp of garam masala
Add enough hot water to make this into a paste. I find this helps stop the spices burning or clumping together.
Method:
1. Put oil into pan and put in curry leaves and mustard seeds. Turn heat on and when the seeds start popping throw in your onions and the sugar, cook until soft.
2. Add the garlic and ginger, stir to combine. Then do the same with the spice mixture. Then add your chilli, leave out if you don't like too much chilli. But I feel it adds heat and it really isn't too hot.
3. Throw in your cooked chicken and make sure it is covered in all the spice and then add the tomatoes and combine. When it is bubbling add about a 1/4 of the stock and leave to simmer for 20-25 minutes.
4. Return to the pot and taste, add more stock if it needs it, or season to taste. Leave it on the lowest heat while you prepare your extras.
Popadums, chapattis, naans or rice. What you serve your curry with is up to you! I like to have lots of rice made with coconut milk, or chapattis with lots of butter. It really is up to you!
Sunday, 28 July 2013
Peach Crumble
I wanted something sweet today. Plus I didn't mind spending some time in the kitchen because my beloved was catching up on UFC, and I didn't fancy it. Sundays after a UFC event normally leave me with plenty of free time, it goes on for hours.
There wasn't much in the cupboards to make dessert. Loads of savoury things to snack on but nothing sweet. I spot a lonely tin of peaches in the cupboard, hiding between two tins of tomatoes. Oh you cheeky devil!
This is so easy to make. I only had one tin of peaches, but I would recommend if you're making this to use two. I wasn't going to the shop, it's Sunday!
Ingredients:
2x tins of peaches
100g wholemeal flour
100g butter cold from the fridge, cubed.
70g light brown sugar
30g granulated sugar
1 or 2 tiny drops of almond essence (optional, I love the scent of almond, it is an acquired taste so if you don't like it, don't add it)
Method:
1. Preheat the oven to 200c. Rub together the butter and flour until crumbs form.
2. Add the sugars to the crumble topping and mix with a spoon. Stick bowl in the fridge until you're ready for it.
3. Decant the peaches into a bowl and separate from the juices, (I just lifted each segment out of the juice and put in the pan), Place your peaches in a sandwich tin, or suitable ovenproof container.
4. At this point I drop the tiniest couple of drops of almond essence over the peaches. It adds such a lovely scent. Top with your crumble and bake in the oven for 20-25 minutes or until your topping is crispy and brown.
I love custard so any excuse to have it I do, but you can serve this with cream or ice cream, heathens. Joking, maybe. Also keep the peach juices, stick them in the fridge, then drink them later, out of the fridge, at night, like a beast!
There wasn't much in the cupboards to make dessert. Loads of savoury things to snack on but nothing sweet. I spot a lonely tin of peaches in the cupboard, hiding between two tins of tomatoes. Oh you cheeky devil!
This is so easy to make. I only had one tin of peaches, but I would recommend if you're making this to use two. I wasn't going to the shop, it's Sunday!
Ingredients:
2x tins of peaches
100g wholemeal flour
100g butter cold from the fridge, cubed.
70g light brown sugar
30g granulated sugar
1 or 2 tiny drops of almond essence (optional, I love the scent of almond, it is an acquired taste so if you don't like it, don't add it)
Method:
1. Preheat the oven to 200c. Rub together the butter and flour until crumbs form.
2. Add the sugars to the crumble topping and mix with a spoon. Stick bowl in the fridge until you're ready for it.
3. Decant the peaches into a bowl and separate from the juices, (I just lifted each segment out of the juice and put in the pan), Place your peaches in a sandwich tin, or suitable ovenproof container.
4. At this point I drop the tiniest couple of drops of almond essence over the peaches. It adds such a lovely scent. Top with your crumble and bake in the oven for 20-25 minutes or until your topping is crispy and brown.
I love custard so any excuse to have it I do, but you can serve this with cream or ice cream, heathens. Joking, maybe. Also keep the peach juices, stick them in the fridge, then drink them later, out of the fridge, at night, like a beast!
Marry, sir, 'tis an ill cook that cannot lick his
own fingers: therefore he that cannot lick his
fingers goes not with me.
own fingers: therefore he that cannot lick his
fingers goes not with me.
Romeo and Juliet Act 4, Scene 2
Thursday, 25 July 2013
Quick pizza sausage rolls
So I was hungry earlier, it wasn't tea time but it was after dinner time and I had finished work for the day, as had my lovely boyfriend.
I pottered to the kitchen opened the fridge and saw that I had some leftover pizza sauce from the other night. This was due for the bin today however I saved it!
Pizza Sausage Rolls
Ingredients:
For the pizza sauce (makes enough to top three 10" pizzas and this recipe):
500g passata
4 medium garlic cloves chopped finely
1 onion minced (I don't have any 'new fangled' kitchen equiptment but just grate it like I did)
I also use a heaped tsp of Slap Ya Mamma seasoning (you can buy this from Amazon or http://www.americansweets.co.uk/) adds a really good kick.
Alternatively you can use 1tsp of chilli powder and 1tsp paprika, or maybe some Tabasco. It's up to your beautiful taste buds!
Pinch of salt.
375g puff pastry (ready rolled from Asda or other supermarket, Asda is closest to me)
5 pork sausages
1 egg beaten
Method:
1. Unfurl your puff pastry roll. Skin each sausage before placing onto the pastry.
2. Place your sausages onto the pastry (I fit two and a half one side and the same on the other). Squish them a bit.
3. Cut the pastry down the middle.
4. So drop some of the sauce over the sausages and roll up in the pastry, making sure the seal is at the bottom, seal with egg.
5. Slice into the size you desire. I cut each roll into 4.
6. Place in the freezer for 20-30mins. Pre-heat the oven to 200c.
7. When the oven is ready to go and the rolls have had their time in the freezer, brush with egg and place onto non-stick baking try and bake for 25-30mins or until golden brown and bubbling.
8. Remove from the oven and scoff.
I cooked these and the rolls separated slightly in the oven because maybe the pastry wasn't cool enough, or because the sauce is so wet. I have to say that regardless of this, they were so good. Please try!
I pottered to the kitchen opened the fridge and saw that I had some leftover pizza sauce from the other night. This was due for the bin today however I saved it!
Pizza Sausage Rolls
Ingredients:
For the pizza sauce (makes enough to top three 10" pizzas and this recipe):
500g passata
4 medium garlic cloves chopped finely
1 onion minced (I don't have any 'new fangled' kitchen equiptment but just grate it like I did)
I also use a heaped tsp of Slap Ya Mamma seasoning (you can buy this from Amazon or http://www.americansweets.co.uk/) adds a really good kick.
Alternatively you can use 1tsp of chilli powder and 1tsp paprika, or maybe some Tabasco. It's up to your beautiful taste buds!
Pinch of salt.
375g puff pastry (ready rolled from Asda or other supermarket, Asda is closest to me)
5 pork sausages
1 egg beaten
Method:
1. Unfurl your puff pastry roll. Skin each sausage before placing onto the pastry.
2. Place your sausages onto the pastry (I fit two and a half one side and the same on the other). Squish them a bit.
3. Cut the pastry down the middle.
4. So drop some of the sauce over the sausages and roll up in the pastry, making sure the seal is at the bottom, seal with egg.
5. Slice into the size you desire. I cut each roll into 4.
6. Place in the freezer for 20-30mins. Pre-heat the oven to 200c.
7. When the oven is ready to go and the rolls have had their time in the freezer, brush with egg and place onto non-stick baking try and bake for 25-30mins or until golden brown and bubbling.
8. Remove from the oven and scoff.
I cooked these and the rolls separated slightly in the oven because maybe the pastry wasn't cool enough, or because the sauce is so wet. I have to say that regardless of this, they were so good. Please try!
Tuesday, 23 July 2013
Dreams you can eat.
Heading towards payday and I am stoney broke!
Such a time to dream and fantasise about the things I am going to eat when I have money. I am thinking of this as I write this.
I am thinking of buying two full chickens, roasting them then eating them like a feral beast in the corner of a darkened room. Oh red meat! How I adore thee.
Cakes. Buttery fluffy cakes with buttercream icing so thickly applied you can barely open your mouth wide enough to get it all in. But of course, you can.
All of these things I think about when I am loaded with pasta, rice or potatoes. Cheap to eat, with nutritious accompaniments that fill and satisfy you, albeit temporarily.
I am sitting satisfied after making pizzas from scratch with lots of cheese and a sauce of minced onion, garlic and tomato. However I sit somewhat sad. How greedy have I become? That after a lovely meal I am unhappy because I can't make some cake, or have a few squares of chocolate, or make ice cream, or bake something!
As a cook, having an empty kitchen is deeply unsettling. You can't just go in there and knock something together for the pleasure of it. I am not a total glutton, I don't even really want to eat what I bake or cook. It is the process, the tasting, the presentation and the faces of the people eating my food fill me more than anything.
As food gets more expensive a cook has to be more wary of the 'big shop', it is so easy to go in there on payday and buy all the things you've dreamt about for the last week leading up to it. But you have to feed yourself, partner and brother for a month. So it is chastening. I still can't help it though. That slither of dolcelatte, plus some booze, some snacks for the kids (there are no kids in this house). Before you know it you've racked up a couple of hundred pounds worth of shopping and half way through the month you're regretting that bottle of wine. The 'cheesefest' you had whilst watching a film. The snacks. Feeling guilty about the extra garlic, bread, peppers, meat and so on it could have bought to make your meals go further.
So one of my joys in life, food shopping, has that tinge of sadness to it because now there is always a limit to what I can buy.
So on I dream... custard tarts, fruit salads with yoghurt, apple tart tatin (which I haven't made yet but I got the Raymond Blanc cookbook from the library and I cannot wait to give it a go), a cheese selection with chutneys and lovely breads and crackers.... I can go on.
I can promise you this, dear readers, I will make the same mistake again when I go shopping on Friday. I will buy the wine, I will buy the cheese, I will buy all the things!!!
Such a time to dream and fantasise about the things I am going to eat when I have money. I am thinking of this as I write this.
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| I want the world... |
Cakes. Buttery fluffy cakes with buttercream icing so thickly applied you can barely open your mouth wide enough to get it all in. But of course, you can.
All of these things I think about when I am loaded with pasta, rice or potatoes. Cheap to eat, with nutritious accompaniments that fill and satisfy you, albeit temporarily.
I am sitting satisfied after making pizzas from scratch with lots of cheese and a sauce of minced onion, garlic and tomato. However I sit somewhat sad. How greedy have I become? That after a lovely meal I am unhappy because I can't make some cake, or have a few squares of chocolate, or make ice cream, or bake something!
As a cook, having an empty kitchen is deeply unsettling. You can't just go in there and knock something together for the pleasure of it. I am not a total glutton, I don't even really want to eat what I bake or cook. It is the process, the tasting, the presentation and the faces of the people eating my food fill me more than anything.
As food gets more expensive a cook has to be more wary of the 'big shop', it is so easy to go in there on payday and buy all the things you've dreamt about for the last week leading up to it. But you have to feed yourself, partner and brother for a month. So it is chastening. I still can't help it though. That slither of dolcelatte, plus some booze, some snacks for the kids (there are no kids in this house). Before you know it you've racked up a couple of hundred pounds worth of shopping and half way through the month you're regretting that bottle of wine. The 'cheesefest' you had whilst watching a film. The snacks. Feeling guilty about the extra garlic, bread, peppers, meat and so on it could have bought to make your meals go further.
So one of my joys in life, food shopping, has that tinge of sadness to it because now there is always a limit to what I can buy.
So on I dream... custard tarts, fruit salads with yoghurt, apple tart tatin (which I haven't made yet but I got the Raymond Blanc cookbook from the library and I cannot wait to give it a go), a cheese selection with chutneys and lovely breads and crackers.... I can go on.
I can promise you this, dear readers, I will make the same mistake again when I go shopping on Friday. I will buy the wine, I will buy the cheese, I will buy all the things!!!
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| I am, in fact, a brunette otherwise this is an accurate depiction of me on pay day |
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