Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, 15 December 2014

10 Savoury Party Food ideas...

We love party food here at our house. Today I'm sharing some cool ideas I've posted over the last few years. All pictures clickable >>>


Thursday, 13 November 2014

Roast Butternut Squash With Potatoes...



On Sunday it was the first time I had cooked Butternut Squash before and I loved it...

Yummy and sweet, {so I was bound to like it}.

 Took me ages trying to peel it though, my knifes are so 'cheap and tacky' trouble is I don't like sharp knifes in case I cut my fingers as I'm daft like that!!

I roasted the Butternut Squash with Potatoes, and added dried herbs to give a sweet and not so sweet twist to them, they tasted delicious...


What you need~
  • 1 large Butternut Squash
  • 1 Large Potato
  • 2 Tbsp Olive oil
  • 2 Tbsp margarine
  • 1 Tbsp dried Rosemary
  • 1 Tbsp dried Basil
  • Sprinkle of salt, pepper, and chilli and garlic 

Method~
  1. Preheat oven 180c
  2. Peel, de-seed and chop the Butternut Squash into small cubes.
  3. Peel, and chop the potato into small cubes.
  4. Pour over olive oil, sprinkle Rosemary, Basil, Salt, Pepper, Chilli and Garlic over and mix well in the oil.
  5. Place the margarine in bits over the top of the mix.
  6. Roast for around 50 minutes, until cooked through. Mixing them around and turing them over, half way through.


Other roasted vegetables ~




I love roasted vegetables with my Sunday dinners, especially in Winter...

What are your favourite Roasted sides?

Thursday, 6 November 2014

Paddington Bear Inspired Recipe...



To celebrate the launch of Paddington Bear coming to the big screen in November, 50 statues of the fictional bear are on the streets of London. Today I have a guest post from Borough Market’s with an ultimate marmalade sandwich recipe..

Celebrating Paddington’s first glimpse of Borough Market..

Paddington couldn’t fail to love this marmalade sandwich: 

Plain and simple, no fancy twists, but made with the finest ingredients a bear could wish for.

Marmalade Recipe

Ingredients
  • 1kg Seville oranges
  • 1 Unwaxed lemon
  • 1.75kg granulated sugar (no need for preserving sugar)






Method

Step 1
  1. Wash the oranges and lemon well and then put them in your pan and cover with water. 
  2. I weighed down the fruit with a small dish to stop it bobbing above the surface. 
  3. Cover with a lid and then boil for 1-2 hours until the peel feels soft and can be easily pierced with a fork. 
  4. Meanwhile enjoy the ambrosial citrus scent wafting around your kitchen.
Step 2
  1. Remove the fruit from the water and allow to cool. 
  2. Measure the liquid left in your pan, you will need about 1.25 litres. 
  3. If you have too much you can reduce it by boiling, too little - just add a splash of water.
Step 3
  1. Now for the fun, and many hands do make light work; it’s time to prepare the fruit. 
  2. Quarter the oranges and lemon. 
  3. Take a spoon and scrape the pith, flesh and seeds into a large sieve set over a bowl.
Step 4
  1. Slice the peel into coarse or fine shreds, the choice is yours (it wasn’t mine as an impatient seven year old will always mean thick slices).
  2.  Put the peel into the pan with the measured cooking water.
Step 5
  1. Take a rubber spatula and squash as much juice as you can from the pulp in the sieve and tip this into the marmalade pan. 
  2. Put the remaining pips and pulp into a muslin square and tie up (or take the pop sock approach) and then dangle this down into your pan too. 
  3. The pith and pips contain masses of pectin which will set the marmalade later.
Step 6
  1. Bring the pan up to the boil and then remove your bag, or sock, and give it a squeeze to release as much of the valuable pectin as possible back into the marmalade.
Step 7
  1. Tip in the sugar and place the pot on a low flame.
  2. Once the sugar has dissolved you can up the heat and bring the marmalade to a rolling boil. 
  3. Watch it carefully, you don’t want it bubble over. 
  4. Give it a stir and skim the froth from the surface from time to time (or you will have cloudy marmalade).
Step 8
  1. Now you’re on the home straight. Your marmalade will take about 25 - 45 minutes at a fast boil to reach setting consistency (there are so many variables - the heat, the width of your pan, the amount of pectin, so I can’t be precise). 
  2. Test the setting consistency after 25 minutes by spooning some hot marmalade straight onto one of your plates from the freezer, allow it to cool for a couple of minutes.
  3.  Now push the marmalade with your fingertip, if it’s ready it will form a wrinkly skin as you do so. 
  4. If not, continue to boil and check at 5 minute intervals.
To Serve
  1. Once ready leave the marmalade to cool for 15 minutes, skim off any last foam and ladle into the hot jars.
  2.  Cover with waxed disks if using, and seal with lids or cellophane at once.

Borough Market’s ultimate marmalade sandwich recipe...


  • London bloomer, or other fabulous bread from Bread Ahead
  • Hand-churned, lightly salted Sussex butter from Hook & Son
  • Award winning chunky Seville orange marmalade from Jill’s Natural Preserves
Method
  1. Cut a couple of thick slices of bread and spread one very generously with butter. 
  2. Open up the marmalade jar and spoon (no paws thank you!) 3 or 4 dollops of the very finest homemade marmalade upon the butter. 
  3. Spread carefully.
  4. Top with your second hunk of bread and, using every ounce of self-discipline that a small bear can muster, stop to cut your sandwich in half before devouring.
  5. Now wash sticky whiskers and paws.

About this post

This is a guest post.

No payment was received.

Recipe and photo credit by Borough Market

Tuesday, 29 July 2014

POM Strawberries and Cream...



Ingredients

  •  25ml POM Wonderful 100% Pomegranate Juice
  • 37.5ml Vanilla Vodka
  •  12.5ml White Chocolate Liqueur
  • 3 large Strawberries
  •  25ml Milk


Glassware

  • Rocks glass

Garnish 

  • Pomegranate arils and blueberries


Preparation

  • Muddle your strawberries in a glass until reaching a puree like consistency.
  • Add the POM Wonderful 100% Pomegranate Juice, vanilla vodka, white chocolate liqueur and milk.
  • Shake all ingredients with ice and strain over a rocks glass filled with ice.
  • Garnish with a strawberry and pomegranate arils.

This cocktail is perfect…as a light dessert, at Wimbledon, for a get together with the girls!


About this post -

This is a guest post from- Pom Cocktails

No payment was received.



Sunday, 20 July 2014

Buffalo Chicken Burgers...



Ingredients
  • 4 tablespoons reduced fat soured cream
  • 4 tablespoons crumbled blue cheese
  • 1/4 teaspoon Worcestershire sauce
  • 675g chicken meat, pulsed in a food processor until finely chopped
  • 4 tablespoons hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon chicken seasoning
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon hot pepper sauce
  • 4 sandwich rolls, split
  • 4 leaves iceberg lettuce
  • 60g celery, diced



Method

  1. Preheat the plancha gas grill on medium-high. Stir the soured cream, blue cheese and Worcestershire sauce together in a small bowl; set aside.
  2. Mix the chicken, hot sauce, salt, chicken seasoning, paprika and pepper together in a mixing bowl until evenly blended. 
  3. Make 4 burgers from the mixture.
  4. Cook the chicken burgers for 6 to 7 minutes and flip the burgers over. 
  5. Brush the cooked side with 1 tablespoon hot pepper sauce and continue cooking for about 5 minutes more or until they are fully cooked.
  6. Serve burgers with lettuce, the burger sauce from step 1 or other dressings of your choice.


About this post -

This is a guest post from Verycook

No payment was received.


Sunday, 13 July 2014

Veetee Recipe Ingredients Box...



Earlier this week I received a parcel with some fun ingredients to make up a recipe using some Veetee rice and fresh vegtables. The ingredients box contained 3 packets of Veetee rice (that is ready in under 2 minutes), 3 peppers, a few chilli's, chorizo sausage, coconut milk, sweet and sour chill sauce a egg time and 2 cool serving dishes.

As we are not to big a fans of chilli's, especially after a eating them raw competition my oldest 2 sons had last year, so I changes a few of the ingredients around.

This is what we cam up with~

Stuffed Peppers
  • 3 Peppers
  • Teaspoon olive oil
  • Salt and pepper
Filling
  • 2 tbs Olive oil
  • 1 Medium onion (chopped)
  • 100g Mushrooms (sliced)
  • 100g Chorizo sausage slice and cut into halves
  • 2 packets of Veetee egg fried rice

Method
  1. Preheat the oven to 180C/350F/Gas 6.
  2. Cut the peppers into half, scoop the seeds out, cut stalks off, rinse and place onto a baking tray.
  3. Drizzle with olive oil and sprinkle with salt and black pepper. 
  4. Place in the oven and cook for 15-30 minutes (depending on how you like your peppers cooked) or until soft.
Making the filling
  1. 10 minutes before peppers are cooked make the filling.
  2. In a frying pan heat the olive oil over medium heat.
  3. Add the chopped onions, mushrooms and chorizo sausage.
  4. Fry for around 6 minutes.
  5. Add the 2 packs of Veetee rice and fry for another 3-4 minutes.
  6. On a severing plate take out the peppers and fill with the fried rice and vegetables.
  7. Sever with left over fried rice.


About Veetee rice
  • Veetee rice is available to buy at Tesco RRP £1.49 a pack.
  • Each pack severs 1 as a main 2 as a side dish.
  • Microwave or stir fry. 

About this post

I got sent some ingredients for the purpose of the post. I was not paid and all thoughts are my own honest opinion..


Wednesday, 9 July 2014

Parma Ham And Burrata Salad With Roasted Peaches...


This vibrant Italian salad makes a wonderful starter or light lunch, perfect to enjoy in the sunshine.

Drizzle peach halves with olive oil, season and roast until they are soft and caramelised. While the peach halves cool, whisk together orange zest and juice, lemon juice, olive oil and seasoning to make a light dressing.

Arrange the peaches, burrata and pea shoots, drizzle with dressing and top with Parma Ham slices.


Serves 4
  • 4 ripe peaches, halved and de-stoned 
  • ½ tbsp olive oil
  • 125g burrata, torn
  • 4 handfuls pea shoots and mixed leaves
  • 8 slices Parma Ham
Dressing
  • Zest and juice ½ large orange
  • Juice 1 lemon
  • 5 tbsp extra virgin olive oil
  • Salt and pepper


Method
  1. Preheat the oven to 200oC.
  2. Lay the peach halves on a baking tray, season and drizzle with olive oil.
  3. Roast in the oven for 20-30 minutes until softened and caramelised. 
  4. Remove from the oven and cool slightly.
  5. Whisk together the dressing ingredients and season to taste.
  6. Divide and arrange the peaches, burrata and pea shoots between four serving plates, drizzle with dressing and top with Parma Ham.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit-

Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency


Tuesday, 1 July 2014

Strawberries And Sandcastles...



It just would not be summer without a trip to the seaside. 

Add just a hint of the beach by serving these bite sized British strawberries, dipped in dark glossy chocolate flavoured with just a hint of orange over a bed of crushed biscuit crumbs or press the mixture into mini buckets or dariole tins for a fun take on a sandcastle.


Serves 6

‘Sand’ Biscuits

  • 225g/8oz gluten free flour
  • Large pinch of fine salt
  • 1 vanilla pod, slit lengthways, seeds scraped from pod
  • 55g/2oz icing sugar
  • 110g/4oz butter, diced
  • 1 egg yolk
  • 2-3 teaspoons water
  • 6 ice cream cones
  • 55g/2oz butter


Chocolate Strawberries

  • 200g/7oz dark chocolate, broken into pieces
  • Finely grated zest of 2 medium oranges
  • 2 teaspoons light olive oil
  • 500g/1lb 2oz strawberries, chilled



Method

  1. To make the sand biscuit, preheat the oven to 180oC/160oC fan assisted/Gas Mark 4. 
  2. Add the flour, salt, vanilla seeds and icing sugar to a bowl or food processor. 
  3. Add the butter and rub in until fine crumbs. 
  4. Add the egg and just enough water to mix to a soft dough.
  5. Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then chill for 20 minutes.

For the strawberries

  1. Add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. 
  2. Heat until just melted then stir until smooth.
  3. Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper. 
  4. Put in a cool place to set.


Sand castles

  1. Crush the biscuit and ice cream cones into fine crumbs. 
  2. Melt the butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds. 
  3. Chill 10 minutes then loosen and turn out on to small plates. Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.

Cook’s tip

Short of time then cheat and use two bars of your favourite brand of flavoured chocolate.



About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries


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