Category: Recipe Index

Posted on

Breakfast Burrito

Soft tortilla wraps with peppers, onion, eggs

Portions: 5
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients
• 1 tbsp sunflower oil
• 1 medium onion, chopped
• 2 peppers, chopped
• 12 eggs
• 1 tsp paprika
• 1 tsp garlic granules/powder
• Salt & pepper
• 5 soft tortilla wraps
• 200g grated cheese

Method

Heat the sunflower oil on a medium heat in a large frying pan.
Add the onion and peppers and soft in the heat. Season with salt and pepper.
Once the vegetables are soft, crack in the 12 eggs, sprinkle in the paprika and garlic, then stir so that the ingredients are combined.
Keep on stirring until the egg mixture is cooked (scrambled egg texture).
Turn off the heat. Lay out the tortilla wraps and divide the mixture evenly between them.
Sprinkle the grated cheese on top before rolling into burrito parcels.
Allow to cool before wrapping in baking parchment and then tinfoil (this insulates the burritos) and freezing.
In the morning, remove the tinfoil wrapping and microwave the burrito for 3-4 minutes on medium until piping hot all the way through. Enjoy.

Posted on

Crispy Slice Recipe

marshmallow and rice cake


Ingredients
300g marshmallows
300g of crisp rice cereal
75 margarine
1 teaspoon of vanilla extract

Method
On a very low heat melt the margarine in a large saucepan. Line a baking tray well with non stick baking parchment.

Once melted, pour in the marshmallows and keep on stirring on a low heat until all have melted and there are no lumps. Stir in 1 teaspoon of vanilla extract.

Pour in the crisp rice in thirds, stirring after adding each section so that they are completely covered with the marshmallow mixture. Once all the crisp rice has been stirred in and coated with the marshmallow remove from the heat and pour onto the lined baking tray.

Spread the mixture over the baking tray and press down firmly. Leave in a cold place to cool.

Slice with a sharp, wetted knife to stop it from sticking to the marshmallow slices. Slices will keep in a sealed box for up to a week, if they last that long!

Posted on

Leek & Potato Soup Recipe

potato leek and onion soup


Ingredients
· 1 large knob of butter
· 2 leeks, washed and chopped
· 1 large onion, peeled and chopped
· 4 medium potatoes, peeled and chopped
· 1.5 pints vegetable stock
· Fresh thyme & parsley

Method
Melt the butter in a large saucepan on a medium heat. Add the onions first and cook for about 5 minutes so that they begin to soften. Add the leeks and cook for another 5 minutes.
Stir in the potato chunks and coat well in the leek and onion mixture.

Pour the vegetable stock into the saucepan, stir. Add some fresh thyme leaves. Cover the saucepan and bring the contents to a slow simmer. Simmer for 30 minutes.

After 30 minutes turn off the heat and allow to cool slightly before blending with a stick blender.

Serve with fresh parsley & oodles of white pepper – which is my preference. Apparently this carb-full soup is best enjoyed with a doorstep of fresh buttered batch but honestly I find it filling enough.

Posted on

Lentil Bolognese

Lentil Bolognese vegetarian bolognese with lentils and spaghetti

Every single ingredient comes from the press or the freezer in this comforting bolognese recipe. There’s no need to sweeten the mixture as the sweetness will come from the carrots and peppers.

Ingredients
1 tablespoon vegetable oil
50g chopped onions
2 tablespoons chopped garlic
50g chopped peppers
2 tablespoons tomato puree
100g chopped carrots
200g dried split lentils
1 tin chopped tomatoes
1 vegetable stock cube and hot water
1 teaspoon each of dried oregano, thyme, salt, and pepper
2 tablespoons chopped basil
Dried Pasta for serving

Method
Cook the onions in the vegetable oil in a large saucepan on medium heat for 5 minutes before adding the garlic, tomato puree, and peppers, and cook for a further 5 minutes. Add the carrots and lentils and stir well. Pour in the chopped tomatoes and 300ml of vegetable stock made with a stock cube. Add the dried herbs and seasoning. Stir so that everything is combined. Cover the saucepan and bring to a low simmer for an hour. Stir every so often so that the lentils don’t stick to the bottom of the pan.

*Recipe Suggestion: This recipe is perfect for the slow cooker. Pop in all the ingredients (excluding the basil), stir well and place the cooker on high for 3-4 hours.

To serve, cook the pasta according to the instructions, strain then combine with the sauce, sprinkle chopped basil on top.

Posted on

Vanilla Cake Traybake

White vanilla cake iced with buttercream and sprinkles.


Ingredients
• 150g Butter
• 150g Caster Sugar
• 3 Medium Free Range Eggs
• 1 teaspoon vanilla extract
• 150g Plain Flour
• 1 teaspoon baking powder
Method


Preheat your (fan) oven to 170 degrees Celcius. Line your baking tray with greaseproof baking paper.
In a large bowl beat the butter and sugar until they are light and fluffy. Add the eggs one by one, beating after each addition to make sure they are well combined. If the mixture starts to curdle, add a tablespoon of flour.
Pour in the vanilla extract, beat for a minute until it’s mixed into the batter. Finally, add the flour and baking powder, beat lightly until it becomes a pale, smooth mixture. Pour the cake mixture into the pre-lined baking tray, no need to smooth out the edges this will happen naturally during the baking process. Bake for 20 minutes until golden brown on top.
Remove from the oven and allow to cool before icing and enjoying.

Posted on

Umami Stew


Ingredients
• 500g lamb neck pieces (stewing meat)
• 1 large onion, sliced
• 2 large peppers, sliced
• 3 large carrots, sliced
• 500g whole baby potatoes
• 300ml beef or lamb stock
• 1 tbsp ginger and garlic paste
• 1 tbsp worcestershire sauce
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• Fresh coriander and parsley to garnish

Method
Combine the lamb, onion, peppers, carrots, and potatoes in a slow cooker. Stir the ginger and garlic, plus the three sauces into the stock. Pour the mixture over the vegetables in the slow cooker.
Place the lid on the slow cooker and cook for 6 hours on high.
Serve with chopped soft herbs on top.

Posted on

Soy Garlic Chicken Recipe

Soy chicken, which is served in a bowl with veggies and rice


Mouth watering chicken which is perfect served in a bowl with veggies and rice (serves 4 hungry adults).

Ingredients
10 cloves of garlic, chopped
3 scallions (spring onion) chopped
1 tablespoon each of ground white pepper, coriander, and cumin
A pinch to a teaspoon of chipotle chilli flakes (season with your heart folks)
4-5 tablespoons of soy sauce
8 chicken thigh fillets (boneless and skinless)

Method
Add the garlic, white section of the scallions, spices, and soy sauce to a large tray. Stir. Add the chicken thigh fillets to the marinade and coat well.

Cover the tray and allow the chicken to marinate in the fridge for 1-3 hours.

I’m cooking for a gang so it’s quicker to sear the chicken off on the griddle, then return to the tray and bake in the oven at 180 degrees for 15-20 minutes until cooked through.

Serve on a bed of sticky rice with fresh vegetables. Pour over the marinade from the tray for additional sauce and sprinkle with the green sliced scallions

Posted on

Last Minute Limoncello Recipe

lemon vodka and sugar

You only need 4 days to make this incredible zingy limoncello which makes the perfect handmade Christmas gift. Makes just over 1 litre of limoncello in total. I decant it into 100ml bottles for gifts.

Ingredients
6 organic lemons (washed)
70cl bottle of vodka
1 cup sugar
1 cup water

Method
Peel the lemons, taking care to cut as little of the white pith as possible. Place the lemon peel into a large jar. Pour the vodka on top. Put the jar into a cool dry place for 4 days.

After 4 days, combine 1 cup of sugar with 1 cup of water in a saucepan. Bring to a gentle simmer until all the sugar has dissolved and allow to cool.

Decant the cooled sugar syrup into a large jug, strain the lemon vodka into the jug. Mix until well combined. Fill up bottles of your choice.

Serve neat over ice or diluted with soda water. Always drink responsibly.

Posted on

Leftover Roasties Recipe

Roast potato with red onion, white onion and cayenne pepper

Save this for your Christmas leftovers!

Ingredients
1 tablespoon oil
1 red onion, peeled & sliced
1 white onion, peeled & sliced
3-4 cloves of garlic, chopped
1 teaspoon each of white pepper, cayenne pepper, curry powder, ground cumin, and turmeric (or go straight for a large tablespoon of spice bag mix!)
Generous pinch of salt
500g leftover roast potatoes (this also works with chips sshhhhh)
Fresh coriander to serve

Method
Get a large frying pan smoking hot before adding some oil.
Lash the onions into the frying pan and cook until softened and blackened on the edges (this adds to the flavour). Add a little salt here to speed up the process.
Add the garlic and then the spices, stir well so that the spices are activated by the heat.
Tumble in the leftover spuds. Toss well in the onion/spice mixture. Turn the heat on the pan down a little and stir the potatoes around.
Serve with plenty of fresh coriander once all the ingredients are piping hot. I like mine with chutney on the side.

Posted on

Legendary St Stephen’s Day Pie


Do you have one recipe that a family member adores and repeatedly requests? That’s the legendary pie that our 23-year-old begs me to make every year. In truth, it’s all about the leftovers from the main event but you could use fresh ingredients if you really wanted to.
You will need a very large baking dish or several medium sized dishes to make this in large quantities but it freezes very well.


Ingredients
• 400ml warm cooking stock (I use the ham water from the day before)
• 1 onion, peeled and chopped
• 2 sticks of celery chopped
• 4 cloves of garlic chopped
• 80g flour
• Ham, cooked and chopped
• Turkey, cooked and chopped
• 200g frozen peas
• 200g frozen sweetcorn
• 2 packets defrosted pastry
• 1 egg for egg wash over the top
Method
Heat 3 tablespoons of pan juices in a saucepan on a medium heat. Add in the onions, celery and garlic. Cook gentley until tender.
Sprinkle the flour on top and with the vegetables. You are essentially making a type of roux sauce. Ladle in spoons of the hot cooking stock or hot water to the saucepan and stir constantly until you get a runny sauce-like texture. Stir in 1 tablespoon of wholegrain mustard (or more if you like mustard). There is no need to season this sauce because the seasoning comes from the salty stock made when the ham was boiled the day before.

Stir the meat and frozen vegetables into the sauce. Lay any leftover cooked vegetables into the bottom of the baking dish.

Spoon the sauce on top of the cooked vegetables. Cover the dish with a layer of pastry. Use a fork to poke holes on top and wash with a beaten egg for a glossy coating.

Cook in a fan oven heated to 180 degrees for 35-40 minutes. Serve with plenty of buttered mash.