Posts Tagged With: easy

Eggy bread

Did this for mark for breakfast to share with panther. She’s going through a bad food phase and pretty much refused to eat it, even dipped in ketchup. He seemed to quite like it. Very unhealthy so not great for me on my diet 😦 got the recipe/ idea from the baby led weaning cookbook… Seemed to think 2 eggs would do 4 slices but mine only did 2. Also seemed to think 1 adult and 1 baby could eat 4 slices between them!

2-3 slices bread

2 eggs

Milk (optional, makes it go further)

Could add herbs or spices to the egg, or sprinkle on top at the end

Beat the eggs and milk, and potentially spices, in a bowl

Drench each slice of bread and fry in oil (I used proper oil, not spray)

Serve cut into fingers and dipped in ketchup of you’re fussy!

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Tahini couscous

Really just an idea, but this was the nicest couscous I’ve made in ages… Be careful not to overdo the tahini though, it’s very calorific! Based my idea on this recipe. Serves 2

Couscous…  I do about 50-75g per person

1 tbsp tahini

Lemon/ lime juice

Stock cube

Garlic powder

Mix of veg… I used onion, peas, sweetcorn, sugar snap peas, tomatoes

Fry the veg in spray oil

Make the couscous in stock, according to packet instructions

Mix in the tahini and other ingredients

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Strawberry and gooseberry compote

This comes from a pie recipe but didn’t fancy making the whole thing… Too many calories in the pastry! Absolutely delicious… Really worthwhile if you’ve been strawberry picking, like we had! I halved this recipe as didn’t have many gooseberries and used a slightly higher proportion of strawberries to suit the fruit I had.

500g strawberries, washed and chopped 

500g gooseberries. Chop the tops and bottoms off with scissors

100g golden caster sugar

Cook in a pan over a medium heat for 5-10 mins. Stir occasionally to mush up the berries a bit

Original recipe here.

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Goats cheese, walnut and onion tarts

These were an idea from Mary Berry’s tv programme, and are absolutely delicious for a picnic! I loved them just like this, but chris doesn’t like onion so I’ve said ill try making them with a red pepper based filling… Will blog it when I’ve tried it! Made quite a few changes to suit the available pack sizes etc, but the original recipe is here.

Filling 

About 400g red onions

2 tbsp balsamic vinegar

1 tbsp sugar (ideally some sort of brown sugar)

Pastry

175g plain flour

100g butter

1 egg

50g walnuts

Seasoning

Topping

250g hard goats cheese (recipe suggested soft but couldn’t get enough of this… This way worked well)

2 eggs

Chop the onions

Fry on high heat for 2 mins. Careful not to burn them

Put run down and cook for 10 mins

Add the oil and vinegar and cook for up to 15 mins more, until you’re happy they’re caramelised

Meanwhile…

Pulse the flour, butter and seasoning in a food processor until it looks like breadcrumbs

Add the walnuts to chop them up

Beat the egg and add it with a little water and mix so a dough forms

You make these in Yorkshire pudding tins, which are shallow…. You need two tins to make 8. I just sprayed them with spray oil and pushed the pastry down into them. Then place the tray in the fridge for a bit to chill. 

Grate the goats cheese into a bowl

Add the 2 beaten eggs and mix with some seasoning and potentially some parsley

Prick the bases of the tarts with a fork

Add the onion mixture and top with the cheese mixture

Cook for 20 mins. Delicious hot or cold

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Turkey and fennel bolognese

So, this is based on a few recipes I’ve seen in good food magazine, but is much simplified as I was making it for today’s lunch… Whilst breastfeeding the baby and putting away The shopping. Next time I’ve promised panther to do it as turkey meatballs and sauce, as she liked that idea better. I cheated by adding sugar, because I was only cooking it for 10 minutes, but you could probably miss this out if you have a bit longer. Feat this as a blueprint rather than a recipe!

About 100g turkey mince each (I used this as loads cheaper)

About half a can chopped tomatoes each

Sugar

Fennel seeds (I used about 1.5 tbsp)

Marjoram (or similar)

You could include other veg in the sauce like carrot, peas, sweetcorn, mushrooms, onion, and similarly if you make it into the meatballs these could be included in the meatballs

Fry the mince… I needed a bit of spray oil but not much

When it’s cooked, add the tomatoes and whatever other ingredients you fancy 

Keep cooking it until your pasta is ready and you want to eat it!

The flavours worked really well 🙂

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Savoury flapjacks

Another one I haven’t actually made… This is a weaning recipe we tried at bumps and babies and it was yummy so definitely piña to make it for mark and panther. It comes from a baby-led weaning cookbook and the ones we had included carrot. Pretty sure I will halve this and make it in a loaf tin as this would make way too many and you can’t freeze them becausethey contain oats.

100g butter

300g porridge oats

350g grated cheese!!!

2 eggs, beaten

Optional

Add 200-300g grated  eg, eg. Carrot, courgette, onion, sweet potato, swede, parsnip

Melt butter over low heat

Add the rest of the ingredients to the pan off the heat and mix well

Press the mixture into a greased lined tin… This amount in a Swiss roll tin should be 1cm thick

Bake for 20 mins until golden brown

Cool for 5 mins then slice

These were really yummy… However they are nice and nutritious for babies and kids, but not great for adults as they’re full of fat! So be careful you don’t eat them all!!!

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Microwave play dough

I haven’t actually made this, but they made it at the children’s centre a few weeks ago and I asked for the recipe because it worked so well. I will update this when I’ve tried it

2 mugs plain flour

1 mug salt

2 mugs cold water

2 tbsp vegetable oil

4 tsp cream of tartar

Optional glitter or food colouring

Mix the ingredients in a large bowl

Cook in microwave for 1 minute on high

Remove and stir well

Cook for 1 more minute

Knead well

You can apparently also do it on hob by cooking on a low heat whilst stirring

When you can’t mix it any more remov from heat, wait until it’s cooled and then knead

Whichever way you make it, store it in the fridge and it lasts at least 2 weeks

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Christmas cake

I am baking some cakes for Samantha and Mark’s naming party and have borrowed the recipe from my friend Angie, as she used it for her wedding cakes so figured it was a good one! It’s quite expensive as you’d expect, but extremely easy to do… Although we had to make two trips to the local shop during the baking process because although I’d carefully bought all the tricky ingredients, I forgot to buy eggs and butter! But I made it with Samantha’s help so not too tricky! The main things to remember are you need to soak the fruit the night before, and you need plenty of time to bake it… And it’s a low oven so you can’t have it in at the same time as your dinner!

125g halved glacé cherries

100g chopped dried apricots

600g mixed currants, raisins and sultanas (recipe said 200g of each, but cheaper to buy a mix… Mine had a few bits of peel in too)

75g candied peel

100g dried cranberries

150ml sherry, brandy, rum or tea (I used tea but we’ve just remembered we’ve got a bottle of corvoisier in the cupboard for the next one)

Zest and juice of 4 clementines (panther ate the rest after I’d juiced them!)

250g butter

250g light soft brown sugar

2 tsp vanilla

4 eggs

200g plain flour

2 tsp mixed spice

50g flaked almonds

50g chopped hazelnuts

The night before soak the fruit in the tea or alcohol… I used a big Tupperware for this

Grease bad line a 20cm round or 18cm square tin (the recipe suggests you wrap around the tin… I didn’t bother!)

Beat the butter, sugar and vanilla until creamy (I used real butter and had to use an electric mixer)

Beat in the eggs one at a time

Add the flour and mixed spice

Add the fruit in its liquid, the nuts, and the clementine zest and juice

Mix well

Pour into a cake tin and use a spoon to make a little dent In the middle

Bake for 90 mins at 170 (preheat the oven)

Cover with foil (do thus earlier if the top is burning)

Turn den to 140 and bake for 45-60mins 

When it’s ready if you insert a skewer/knife, it will come out  clean… Mine took the full 60 minutes

When it’s cooled wrap in foil and store in an airtight tin for up to 6 months. 

Feed every few weeks by piercing with a skewer bad sprinkling with more alcohol/ tea

With such a tricky and expensive cake, even I followed the temperatures and times really carefully! I have one more to make!

The original recipe comes from Lakeland.co.uk

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Easter egg rocky road

This is a reader recipe from the latest good food magazine and it was so yummy! Such a fun thing to make with panther for Easter. A little expensive as you need a whole 2 bags of mini eggs, but luckily I already had the cranberries and I always use cheapo chocolate in recipes. Well worth a try!

200g dark chocolate (recipe said 225 but this is daft, awkward and unnecessary!)

100g butter

2 tbsp cocoa powder

2 tbsp golden syrup

100g rich tea biscuits

50g mini marshmallows

50g dried cranberries

200g chocolate mini eggs (2 bags… Quite an expensive recipe really!)

Start by lining a tray… You could make them thin in a traybake tin but I used a loaf tin with a liner. It makes about 10 bars at 399 calories each

Put the chocolate and butter in a bowl over a pan of boiling water and melt until smooth and glossy

Remove from heat and add cocoa and syrup

Mix together

Leave to cool for 15 mins

Bash the biscuits in a freezer bag using a rolling pin (fun for kids!)

Stir the biscuits, cranberries, marshmallows and 2\3 of the mini eggs into the chocolate

Our the mix into the tin and press down until even

Scatter the remaining eggs over it (to make it look eastery!)

Chill in fridge for 1 hour, then cut into bars

Apparently this will keep for a week… Not sure whose house that’s in though, wouldn’t last that long here!

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Cauliflower couscous

I’ve heard a lot about this, as it’s good for dieters due to having very few calories. It definitely didn’t fool me into thinking it was couscous, but it did make quite a nice salad that we are having with a barbecue tomorrow, and that I would make again.

Put he basic idea is to chop cauliflower really small so it looks like couscous, apparently you can keep it raw for couscous, or fry it in a bit of oil for cauliflower rice. I figured the fried version would be loads more flavourful, although obviously a lot more calories, so I fried it in avocado oil, which was delicious. To make the salad I then added seasoning, Cajun spice mix and a tin of sweetcorn. It is pretty tasty, but not the same as a proper carb accompaniment. However, I would definitely include it as a barbecue salad again.

Nb. I chopped my cauliflower with the proper grater setting, and ended up with some big lumps. Better to use the normal chopper blade I reckon.

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