Posted in food

Potato Rosti

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.

Ingredients

  • 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.

  1. Boil the potatoes for 5-10 mins (whole)
  2. Take potatoes out of boiling water and leave to cool to room temp.
  3. Peel the potatoes to remove the skin
  4. 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.
  5. Put all ingredients into a bowl and mix with hands
  6. Create small balls of the mixture and flatten slightly.
  7. 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)
  8. Serve.

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.

Much love xx

Enjoy !!!

Posted in food

Perfect sausage rolls

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!

Ingredients

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

Optional Ingredients

  • Grated Cheese
  • Grated Apple
  • Sage (fresh or dried)
  • Sesame Seeds (for topping)
  • Chilli Paste

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.

Method

  1. Preheat oven to 180 degrees
  2. Line baking tin with greaseproof paper
  3. roll out the puff pastry
  4. Place small amount of sausage meat (and any other ingredients desired), along the long edge of the pastry.
  5. gently roll the pastry and meat mixture to create the classic sausage roll shape.
  6. Cut remaining pastry to reuse later
  7. Slice the long sausage roll into desired lengths, I got 6 sausage rolls out of this first piece.
  8. Place onto baking tray
  9. repeat with left over pastry
  10. Slice the top of each sausage roll, to allow steam to escape (see picture for example)
  11. 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!

Much Love xx

Enjoy!!

Posted in food

Mum’s Carbonara

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.

Ingredients

  • 350g dried tagliatelle
  • 150g smoked bacon chopped
  • 1 tbsp olive oil
  • 2 large eggs
  • 150ml double cream
  • 50g parmesan
  • 2 tbsp chopped parsley

How I make it

  1. Cook pasta and drain
  2. Fry bacon for 4-5mins
  3. add to drained pasta and 1tbsp olive oil
  4. Put eggs in a bowl, add cream, whisk together
  5. add to pasta (while pasta still warm) and add cheese
  6. mix well
  7. 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 hope you find this as easy and tasty as I do.

Enjoy! xx

Posted in food

Ham Hock Mac and Cheese

Cheese and pasta, what’s not to like?!

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.

Ingredients

  • 375g macaroni pasta
  • 125g butter
  • 100g plain flour
  • 1ltr milk
  • 2tbsp dijon mustard
  • 300g gruyere grated
  • 150g extra mature cheddar grated
  • 500g ham hock shredded
  • 100g fresh breadcrumbs

How I made it

  1. Cook pasta in a large pan of boiling salted water until just tender. drain and toss in olive oil.
  2. 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
  3. Heat the oven to 190c/ gas 5. mix sause into pasta add ham. Put into large dish and top with breadcrumbs and remaining cheese.
  4. 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!

Much love

Emma xxx

Posted in food

Chicken, Bacon and Spinach Fettuccine Alfredo

Pasta is such a simple dish to make, you can literally throw anything you like into it and it makes it something special.

I love to pack my pasta dishes full of veg and goodness, but sometimes I let us have a naughty binge with our pasta.

The Chicken Alfredo is my twist on a classic carbonara and is super delicious. Served with a side salad or a slice of garlic bread it is a wonderful treat for all.

Ingredients

  • 320g fettuccine or tagliatelle
  • 1tsp olive oil
  • 6 streaky bacon rashers chopped
  • 4 chicken fillets
  • salt and black pepper
  • knob of butter
  • 1/2 onion diced
  • 200g mushrooms sliced thickly
  • 3 cloves of garlic
  • 220ml cream
  • 200ml whole milk
  • handful parsley
  • 100g spinach chopped
  1. Put the pasta on to cook according to package instructions
  2. heat olive oil in large pan over med heat, cook bacon until crisp and golden
  3. season chicken with salt and pepper add to pan which bacon was cooked in. cook for 3-4 mins each side until golden and just cooked through. transfer to plate with bacon, cover with foil to keep warm
  4. melt butter in same pan, add onion, cook for 3-4 mins until soft. add mushrooms and cook for 6-8 mins until golden. Add garlic and cook for around 30secs
  5. add cream and milk, summer for 8-10mins or until begins to thicken. add in chicken and bacon. season to taste.
  6. add cooked pasta, fresh parsley and spinach, stir to combine. warm through for 1-2mins.
  7. serve with parmesan

This is a really quick and simple dish that tastes amazing. My little girl didnt think so though! She much preferred the garlic bread, but you win some you lose some. X

Let me know what you think about this recipe and if you’re going to give it a try x

Enjoy! Xx

Posted in food

Tuna Pasta Bake

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.

Ingredients

  • 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.

Method

  1. Heat oven to 180c
  2. Put the pasta on to boil as per packet instructions.
  3. Melt the butter over a low heat, and add the flour in gradually. Heat through for around 3 mins.
  4. Gradually whisk in the milk and simmer (but continuously stirring so the milk doesn’t burn) until a thick sauce has developed.
  5. Add in the tomato puree and heat through until completely mixed in.
  6. Add in Tuna and Sweetcorn until heated.
  7. Drain Pasta and mix into the sauce.
  8. 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.
  9. 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.

Much Love xx

Emma x

Posted in food

Chicken and Ham Pie

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.

Ingredients

  • 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
  • black pepper

Method

  1. Put chicken, ham, cream, gravy, tarragon, cornflour, mustard and pepper in a large bowl.
  2. Mix well
  3. Leave to marinate over night
  4. Spoon filling into a shallow baking dish.
  5. cover with pastry, trim to fit
  6. brush with beaten egg
  7. cook for 30-35mins
  8. 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.

I hope you enjoy this recipe

Much love xx

Posted in food

Nan’s Fish Pie

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.

Ingredients

For the Mash
  • 5 med potatoes
  • milk
  • butter
  • ground black pepper

For the Filling
  • Fish pie mix (defrosted)
  • 2 cups milk
  • 2 tsp cornflour
  • 3 hard boiled eggs (cut into 4)
  • Grated cheese
  • 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.

Method

  1. Peel and chop the potatoes into small pieces. Put them on to boil.
  2. Boil the eggs for 12 mins ~(to get hard boiled)
  3. Once boiled leave the eggs to cool for 10mins then peel and cut into 4 pieces
  4. Once the potatoes are soft drain the water and add a knob of butter and splash of milk
  5. mash the potatoes and add more milk or butter to the consistency you like, set aside for later
  6. Pour a cup of milk into a pan and bring to boil.
  7. Add the fish, let simmer for around 5-10 mins.
  8. remove fish and add flour and parsley to the milk, mix well until smooth and it thickens
  9. add in the peas, simmer until they are heated through
  10. add in fish, and eggs
  11. set into a pie dish (I used a lasagne dish)
  12. layer the mashed potato on top, run a fork in the potato to make ridges
  13. top with cheese
  14. 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.

Enjoy xx

Posted in food

Quick ‘n’ easy Quiche

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.

Ingredients

  • 280g plain flour
  • 140g cold butter
  • 50g parmesan
  • 3 eggs
  • 300ml double cream (or creme fraiche for a lighter filling)
  • 1 Pepper
  • a handful of tomatoes
  • 1 onion
  • 50g grated cheese (I like to use a red cheese like red leister)

Making the Pastry

  1. Rub flour and butter together until crumbs are made
  2. Slowly add water until a dough is formed
  3. Roll out pastry until desired size and put into the tin
  4. leave in fridge for 20 mins
  5. Heat oven to 180c
  6. Prick base of tart, line with greaseproof paper and put baking beads on top.
  7. Blind bake for 20 mins with beads then 5 mins without.

To make the filling

  1. Prepare and cook filling items so semi cooked. (onions and peppers slightly softened)
  2. Beat eggs, gradually add cream and seasoning (the mixture wont go thick but will stay a runny consistency)
  3. Sprinkle parmesan over the base,
  4. add filling ingredients
  5. top with the cream mixture and cheese
  6. Bake for 20-25 mins, until golden brown
  7. leave to cool and remove from tin
  8. serve.

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!

Enjoy!

Much love xx

Posted in food

Leek and Bacon Jacket Potatoes

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.

Ingredients

  • Jacket Potatoes (1 per person)
  • 1 Leek
  • 4 Rashers of Bacon
  • 2 tablespoons flour
  • butter
  • milk
  • cheese

How I made it

  1. Bake the Potatoes in the oven at 200c for about 30-45mins or until potatoes are soft.
  2. Chop the Leeks into small chunks, cook until soft.
  3. Grill the bacon. Cut into small pieces.
  4. melt a knob of butter
  5. stir in flour until a paste is made
  6. add a splash of milk at a time until a sauce is formed. Mix continuously.
  7. grate in cheese, and add salt and pepper to taste.
  8. add in the leeks and bacon
  9. 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.

Enjoy!

Much love xx