I came across this recipe by attempting to make a hash brown, instead we now have these with our fry ups or just an egg and beans. This is a wonderful alternative to a hash brown and are very filling, so we usually have them as a brunch.
3 Med Potatoes
1 white onion
salt and pepper
handful of chives
1 handful grated cheese
How I made it
This is a really simple recipe to make, but a bit of practise will ensure that you get these perfect every time. It took me at least 4 attempts before I was happy with my creation.
Boil the potatoes for 5-10 mins (whole)
Take potatoes out of boiling water and leave to cool to room temp.
Peel the potatoes to remove the skin
Grate potatoes and place them onto a clean tea towel. Gently squeeze to remove excess liquid. This tip is absolutely vital as without this step you will end up with soft Rosti’s with no crunch.
Put all ingredients into a bowl and mix with hands
Create small balls of the mixture and flatten slightly.
place into the frying pan on a low/med heat until golden, then flip until golden on the other side (about 4-6 mins on each side)
There really isn’t a lot of skill in creating the potato rosti’s it is just about making sure that you do every step and are able to work out when they are cooked just right.
The more you try this recipe the easier it will become and soon you won’t need to even look at a recipe to make them.
I serve these with a fry up instead of a hash brown, or even just sausages and beans instead of mash. This makes the meals different and more interesting.
I hope you enjoy this recipe, let me know how it goes.
Sausages rolls always go down well in my house. When we have visitors round I always make sure I have a fresh batch cooked ready for us to snack on. The children love them, and the adults love them even more, they are so easy to make that they literally take no time at all to make.
What I love about this recipe that I use is the versatility and thousands of adaptations you can make to make something individual and amazing. This is such an easy recipe that I even let my little girl help me make them as she loves to help me in the kitchen, she has now got to the point where she needs very little supervision to be able to put the sausage rolls together, and she absolutely loves it!
1 pack of ready to roll puff pastry (or make your own)
1lb Sausage meat – I got mine from the local butchers which he infused with herbs and spices to make the sausage rolls extra tasty.
1x egg beaten – for glazing the sausage rolls
Sage (fresh or dried)
Sesame Seeds (for topping)
You can literally add anything you like with your sausage meat to make something truly special. Theses are just a few examples of things we have tested in our kitchen. (not all ingredients at once). So experiment and have fun with it, even make a little competition with your children on who can come up with the best fillings for a Sausage Roll. I love to make cooking fun and involving my daughter and her friends in the baking and cooking which happens in my house.
Preheat oven to 180 degrees
Line baking tin with greaseproof paper
roll out the puff pastry
Place small amount of sausage meat (and any other ingredients desired), along the long edge of the pastry.
gently roll the pastry and meat mixture to create the classic sausage roll shape.
Cut remaining pastry to reuse later
Slice the long sausage roll into desired lengths, I got 6 sausage rolls out of this first piece.
Place onto baking tray
repeat with left over pastry
Slice the top of each sausage roll, to allow steam to escape (see picture for example)
Brush each roll with egg (called egg wash) and place into oven
It usually takes about 20-30 mins to cook thoroughly.
These Sausage Rolls are best eaten when still warm, there is nothing quite like the taste of them warm compared to cold. They should last a couple of days in the fridge (although they don’t last 5 minutes in my house).
I hope you enjoy this recipe as much as I do (and my best friend), let me know how you get on if you do try it out!
Yum, back to pasta. A wonderful invention set to make amazing meals in no time at all, and yet they are healthy and super tasty. So yes, this blog will be full of many different pasta meal ideas. Sorry.
Carbonara is an Italian classic that everyone has heard of and probably tried. I have managed to find a way to make this dish super easy and tasty every time. I have tried hundreds of different methods to make a carbonara and this is the one that is the winner for me.
350g dried tagliatelle
150g smoked bacon chopped
1 tbsp olive oil
2 large eggs
150ml double cream
2 tbsp chopped parsley
How I make it
Cook pasta and drain
Fry bacon for 4-5mins
add to drained pasta and 1tbsp olive oil
Put eggs in a bowl, add cream, whisk together
add to pasta (while pasta still warm) and add cheese
serve with parsley on top
This is a very simple and easy meal to cook and goes down a treat with my daughter and household. I usually serve with a herby bread and salad followed by a fruity dessert.
I love a macaroni cheese, it is such a versatile meal. You can have it as a starter, a side dish or a main meal. And my gosh it is great!
I love to mix up the recipe a little adding different ingredients and making it something special each time.
For this recipe I added ham (forgot tomatoes) and a small teaspoon of yellow mustard. It tasted amazing and belles absolutely loved it. Paired with a side salad and some garlic bread this dish becomes a full on meal.
375g macaroni pasta
100g plain flour
2tbsp dijon mustard
300g gruyere grated
150g extra mature cheddar grated
500g ham hock shredded
100g fresh breadcrumbs
How I made it
Cook pasta in a large pan of boiling salted water until just tender. drain and toss in olive oil.
Melt the butter in a large pan, stir in flour and cook out for a few mins. heat the milk separately, then whisk into the flour and butter over a low heat until thickened. stir in the mustard and all the cheese keeping back about 5tbsp
Heat the oven to 190c/ gas 5. mix sause into pasta add ham. Put into large dish and top with breadcrumbs and remaining cheese.
Bake in oven for 20mins or until golden.
There you have it! My wonderful take on a macaroni cheese. Look out for more of my macaroni recipes as I explore this dish with more flavours!
This is a dish that can be used as a packed lunch. I used to have Tuna Pasta Bake for lunch hundreds of times at school. It’s a sure fire way to make sure that little ones are getting a healthy meal, and is perfect for those busy days when school is over. On an evening when you have football, dance, piano, karate, anything that your children might do, giving them a meal at lunch means that they can have a lighter option for their dinner.
Nobody likes to have a hungry child.
As stated above, this is a recipe which I used when I was a child. My mum used to make it, and then she taught me.
That’s what cooking is about though, right? Finding a recipe which everyone likes and passing your version of it down generation after generation. You add in “secret ingredients” or you mix everything in a particular way to get the taste/texture etc, you desire.
Cooking is all about experimenting and that is what I do with my food everyday. I make sure to teach my little one (who’s only 3) the basics of cooking every time I make something, and as she gets older she will do more. Cooking is a fundamental skill which we all need in order to survive. It brings us joy, flavour, colour, and taste. It makes our lives brighter and better. More importantly, it keeps us alive.
So here is my recipe for a wonderful Tuna Pasta Bake.
Pasta (usually a cup of pasta per mouth, plus one for luck)
2 tins of tuna
1 small tin of sweetcorn
1 knob of butter
100ml milk (or more if needed)
2 tbsp plain flour
2 tsp tomato puree
Cheese to serve
1 packet of plain crisps crushed (optional)
you can also add peppers or mushrooms if you desire which makes a slightly different dish, just as delicious.
Heat oven to 180c
Put the pasta on to boil as per packet instructions.
Melt the butter over a low heat, and add the flour in gradually. Heat through for around 3 mins.
Gradually whisk in the milk and simmer (but continuously stirring so the milk doesn’t burn) until a thick sauce has developed.
Add in the tomato puree and heat through until completely mixed in.
Add in Tuna and Sweetcorn until heated.
Drain Pasta and mix into the sauce.
Pour pasta into an oven proof dish. Top with Cheese and crushed crisps, place in oven for around 20 mins, or until golden and bubbling.
Serve up with a salad.
I hope you enjoy this recipe as much as I do. This is a super scrummy dish that I think is perfect for lunch, instead of always having sandwiches in different varieties.
This recipe has been handed down to me by my mum and each time we add something to it to make it our own. This is something I make when I have a fair amount of time as it can take a little time to make (especially if you make the pastry yourself).
What I love about this pie is that it is jam packed full with ingredients and so you only need a small amount of it before you are full. Paired with mini roast potatoes and fresh veg this is a great dish for a cold winters day, it’s warming and filling and that’s exactly what you need when you have hungry mouths to feed that never seem to be full.
I recommend you make the filling for this pie the day before you are going to cook it as that ensures that the meat is infused with the different flavours, making for a tastier dish that you just won’t be able to resist.
4 chicken breasts cooked and shredded
100g cooked ham
150ml double cream
75ml chicken gravy
2 tbsp fresh tarragon
1 tsp cornflour
1/2 tsp english mustard
250g ready rolled puff pastry
1 med egg beaten
Put chicken, ham, cream, gravy, tarragon, cornflour, mustard and pepper in a large bowl.
Leave to marinate over night
Spoon filling into a shallow baking dish.
cover with pastry, trim to fit
brush with beaten egg
cook for 30-35mins
serve hot with veg and potatoes.
You can also blind bake some puff pastry with baking beads for about 10 mins before putting the filling inside it. This makes it a bit more of a traditional pie, rather than a hot pot with a topping.
A Fish Pie is full of protein, veg and yummy goodness. This is something that my dad used to make all the time when I was little, and when I asked him where he got the recipe from he told me it was from my nan.
Since having the recipe I have adapted it and moulded it to my tastes and to something that my little one is more likely to eat. I have now got my fish pie to an almost perfect state, but I know it is missing something, and I hope to one day find out what that is and then share it with you.
For the Mash
5 med potatoes
ground black pepper
For the Filling
Fish pie mix (defrosted)
2 cups milk
2 tsp cornflour
3 hard boiled eggs (cut into 4)
1 tbsp parsley
2 cups of frozen peas
A knob of butter
Pinch of pepper
As I said at the beginning of this post there is something missing from this ingredients list and I still haven’t worked out what it is. But that’s what cooking is isn’t it? one big experiment with food.
Peel and chop the potatoes into small pieces. Put them on to boil.
Boil the eggs for 12 mins ~(to get hard boiled)
Once boiled leave the eggs to cool for 10mins then peel and cut into 4 pieces
Once the potatoes are soft drain the water and add a knob of butter and splash of milk
mash the potatoes and add more milk or butter to the consistency you like, set aside for later
Pour a cup of milk into a pan and bring to boil.
Add the fish, let simmer for around 5-10 mins.
remove fish and add flour and parsley to the milk, mix well until smooth and it thickens
add in the peas, simmer until they are heated through
add in fish, and eggs
set into a pie dish (I used a lasagne dish)
layer the mashed potato on top, run a fork in the potato to make ridges
top with cheese
bake in the oven at 200c for 25-30 mins or until golden brown
Serve with veg of your choice.
This is dish very simple to make but does require a bit of your time, however if you have older children they could help you make the sauce or for a better result prepare the filling the night before you wish to make the pie so that the flavours are really infused.
I hope you enjoy this recipe, if you have any ideas on what could be missing please let me know.
Quiche is one of our summer go-to’s. It is a light and tasty dish which is perfect for a warm summers day paired with a wonderful salad. My salads usually consist of a selection of lettuce, tomatoes, celery, pepper and cucumber. I don’t use a dressing as I usually mix it with the products that I am pairing it with.
There are so many fillings that you can add to a quiche to make it your own, I am going to share with you the fillings that I used to make the one photographed. However the world is your oyster when it comes to the fillings that you can add to a quiche.
280g plain flour
140g cold butter
300ml double cream (or creme fraiche for a lighter filling)
a handful of tomatoes
50g grated cheese (I like to use a red cheese like red leister)
Making the Pastry
Rub flour and butter together until crumbs are made
Slowly add water until a dough is formed
Roll out pastry until desired size and put into the tin
leave in fridge for 20 mins
Heat oven to 180c
Prick base of tart, line with greaseproof paper and put baking beads on top.
Blind bake for 20 mins with beads then 5 mins without.
To make the filling
Prepare and cook filling items so semi cooked. (onions and peppers slightly softened)
Beat eggs, gradually add cream and seasoning (the mixture wont go thick but will stay a runny consistency)
Sprinkle parmesan over the base,
add filling ingredients
top with the cream mixture and cheese
Bake for 20-25 mins, until golden brown
leave to cool and remove from tin
While this is a slightly more complex recipe in terms of time it takes to make, this is an absolutely tasty delight once the recipe has been perfected. Since making this dish I have found that adding the cheese into the cream mixture makes it have a fuller taste. We have also found that bacon and other seasoning items such as pepper, basil, and parsley also go really well with a quiche.
I hope you enjoy this meal and have fun adding your own fillings and experimenting like I have been doing and still am!
There are so many fillings that you can have with a Jacket Potato. One of my favourites is a creamy leek and bacon filling. Both Leeks and Bacon go really well with potato so this combination is just perfect.
Jacket Potatoes are an incredibly easy and versatile meal. They can be used as a main meal, a lunch or as a side dish, and are perfect for all kinds of weathers. This is why I love a humble jacket potato, they are perfect for hundreds of different meals and meal types.
Jacket Potatoes (1 per person)
4 Rashers of Bacon
2 tablespoons flour
How I made it
Bake the Potatoes in the oven at 200c for about 30-45mins or until potatoes are soft.
Chop the Leeks into small chunks, cook until soft.
Grill the bacon. Cut into small pieces.
melt a knob of butter
stir in flour until a paste is made
add a splash of milk at a time until a sauce is formed. Mix continuously.
grate in cheese, and add salt and pepper to taste.
add in the leeks and bacon
serve with a sprinkling of cheese and a side salad.
An alternative you could add a teaspoon of mustard to add a twist to the sauce. It is a delicious creamy sauce and I am still experimenting with ways to make it better and different, because who likes to have the same thing over and over again?
I hope you enjoy this recipe and add your own alternative twists to it to make it yours.