Who doesn’t love a good burger? They are a great food for all times of the year, you can have them on the Barbecue or you can cook them on the grill. They are the perfect food for all the family to enjoy.
When we have a food that is super tasty and loved by us all, I will always look for a way to make it healthier. And as beef mince is not the healthiest of meats for us to be eating, I thought I would give Turkey Burgers a go.
This recipe is super simple and easy to make, and Isabelle really enjoyed getting messy with me and making the burger for us to eat for our dinner that night. They were full of flavour and went really well with a side salad, and brioche burger buns, and since first making this recipe I have now made it about 3 times (I only made it for the first time 2 weeks ago). I cannot wait for the summer season when I can attempt to make these burgers to put on the barbecue, and perfect the flavours with a kind of smokiness that the BBQ brings.
4 Spring Onions (finely chopped)
about 3-4 spoonfuls of Plain Yoghurt (I used Greek)
Breadcrumbs (from about 2 slices of bread)
Mix all ingredients together
Mould into little balls, and squash a little to make a burger shape
Leave in the fridge for about 10-30 mins
Cook on the grill about 3-5 mins each side (or until golden on both sides and cooked through)
Serve in a bun with some mayo, salad and homemade chips.
There you have it. It really is a super simple recipe that tastes absolutely amazing.
I love a one pot dish. They are so simple to make, and yet can have many complexities to them. My sausage hot pot is a kind of casserole. This is a recipe that my mum used to make for me on a cold winters night, she would put it on first thing in the morning, we would all go to work and school, and when we get back we have a wonderful dish to eat for dinner.
Sausage casserole was one of my favourite meals that my mum would cook. It’s super tasty and really easy to make. You can add or take away any of the veg that you throw into this dish, and the more you play with the sauce the better the dish becomes.
I always love to cook with Isabelle and this is one dish she absolutely loves to make with me. As soon as she sees the slow cooker come out she is right there by my side ready to throw all the veg into the pot for me and stir. This recipe is so simple that even a three year old can make it. Getting children to cook from an early age is a brilliant way to set them up with the skills they need for life, they learn where their food comes from, that it takes time to make a good meal, and that they should be eating at least ONE hot meal a day. Ever since Isabelle could walk she has been assisting me in the kitchen, and I will be making sure that she continues to do so until she is old enough to cook dinner herself.
My Sausage Casserole Recipe:
2 cloves of garlic (finely chopped, or crushed)
1 Veg stock cube (Or chicken as an alternative – I used chicken in the video)
3 carrots (chopped small)
1 tin of chopped tomatoes
1 tin of baked beans
2 handfuls of mushrooms (chopped)
I don’t really measure the ingredients as I like to cook by eye. It means that there is no right or wrong with the amount of ingredient you put into the dish, but you can put in as little or lot as you like.
Start of by browning the sausages, this will only take a few minutes, and you just want a little bit of colour on each side of the sausages.
Add in the onions, garlic and leek and cook a little until soft.
Once the veg is softened slightly add in the remaining ingredients and leave to cook for 1 hr on the slow cooker. (Alternatively you can cook in the oven on the lowest setting, cooking times may vary in the oven so keep an eye on your hotpot!)
At about 1 hr add in any herbs and seasoning you wish to have in your casserole, and anything else you think it may need (we sometimes add in a drizzle of wine, or Worcestershire sauce, and once we tried mango chutney which was quite nice!) Leave for another 30 mins to 1 hr
Make sure the sausages are cooked through, and serve with mashed potato
There you have it, the simple tasty sausage casserole that I make nearly every fortnight. It is great for those busy days where you haven’t really got a lot of time to cook dinner, as you can make it first thing in the morning and keep it on a low heat until you are ready to eat.
Today I have decided that I am going to have a big lifestyle change. While I am not necessarily going to go on a “diet” I am going to actively try and eat much healthier that I usually do.
Since the beginning of lock down my eating habits have become atrocious and I find myself reaching for the snack cupboard more than ever now, due to boredom. What’s worse, is that I see my daughter copying me, and that worries me as well. So enough is enough, and change is needed. I have gained 2 inches around my waist and this needs to be gone. What’s more, I feel more unfit than I have ever felt before, and so this is going to be changed as well.
I have a goal in mind, I want to be able to fit into a dress by the end of November so I can use it to go out dating again. Is it a doable goal? Definitely if I put my mind to it.
So here goes. I am documenting the beginning of my journey here for the world to see and I will post up my progress daily on social media, and weekly here.
What is my Game Plan?
I need to start eating healthier and cut out snacking. Snacking is my biggest downfall, rather than eating a piece of fruit (like I encourage my little one to do) or a handful of nuts, I go for the unhealthier options of biscuits and chocolates. This is going to stop!
Drink more water
I rarely drink my quota of water for the day. In fact if I even have 2 glasses of water I call that a good day. So I am going to work on making sure I have the recommended 8 glasses of water EVERYDAY to help me get fitter and healthier.
Starting the gym or just exercising in my living room, and sticking to the routine. This is by far the biggest and hardest part of my plan, but with encouragement from everyone around me (And YOU!) I know that I can do this!
So these are the changes that I am planning on starting, and sticking to.
Lets see how it goes!
Have you started a health kick plan, or diet? What did you do? Did it work? What was your goal, and did you achieve it?
Lasagne is the single most favourite meal in my household. Seconds? “Yes Please!” they all shout. This is one of those meals where I have to make it big or hear the moans that there isn’t enough for all.
It is a rather simple recipe really. You just need to know how to make a white sauce, and bolognaise. Once you have them down, you are well on your way to making the perfect lasagne.
Fry onions, and garlic together, add peppers and meat. Once Meat is almost cooked add mushrooms. Once softened make red sauce by adding tomatoes, stock and herbs. Finish with adding in courgettes, carrots and puree.
To make the white sauce. Melt butter over medium heat, whisk in flour, small amounts at time until smooth.
Gradually whisk in Milk, and bring to boil. Simmer until thickened. Take straight off heat.
Make up the lasagne. Put 1/3 of meat mix into an oven proof dish. Add a layer of lasagne sheets, then top with 1/3 of white sauce.
Repeat the above until all meat and sauce mixtures have been used.
Top Lasagne with grated cheese, place in oven for around 30mins, or until golden on top.
Serve this up with a side salad or garlic bread for the perfect meal. Healthy and simple.
I hope that you enjoy this recipe. If you wish for more information on how to make it then please feel free to contact me anytime.
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.
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!
Spaghetti Bolognese, yum yum and healthy! There is so much about a spaghetti bolognese that I absolutely love. For one, you can pack it full of healthy vegetables and the kids will never know. They end up getting their five a day and you can rest easy knowing that you made a yummy nutritious meal that they finished in like 5 mins. It’s a win-win situation really.
What is even better with Spag Bol is that it literally only takes about 10 mins to make, it’s super simple and super quick, so when my little one is trying to raid the cupboards for snacks and telling me she is “soooo hungry mummy I need those biscuits” I am able to whip up a quick and healthy meal in just a few minutes.
Spaghetti (enough for the amount of mouths you’re going to feed)
Minced meat (or vegetarian alternatives)
1 carrot grated
1 onion (i used red)
2 cloves garlic
1 pepper (I used a yellow pepper)
handful of mushrooms (or as many as you like)
1x veg oxo cube
1x beef oxo cube
salt and pepper to taste
As you can see from this meal alone you are getting at least 3 of your 5 a day (considering how much would be in the portion). And as you will be making the sauce yourself you know that it is low in sugar and much better for you in the long run.
Making the dish
Before we start cooking, boil some water in the kettle (this will be used to cook the pasta), and prepare all the veg. Dice the onion, pepper, courgette and mushrooms and crush the garlic. As stated in the ingredients list the carrot should be grated. Once the ingredients are prepared you are ready to go.
Put the spaghetti on to boil – you want everything to be ready at the same time.
put a little oil in a frying pan, when hot add in the onions and garlic.
once the onions have started to soften add in the pepper.
as the pepper begins to soften add in the mince and mushrooms
once the mince is mostly cooked through mix in the chopped tomatoes.
crush the 2 oxo cubes into the mix and sprinkle some herbs over the sauce.
once the sauce is boiling add in the courgette and grated carrot.
make sure to taste the sauce as you go along and add to it where needed to your taste.
I usually add a couple of teaspoons of tomato puree right towards the end to give an extra tomato flavour kick.
Once the sauce is to your liking and the pasta is cooked through, drain the pasta and serve.
Remember pasta first then meat mixture, and top with your favourite cheese (parmesan goes best)
As you can see this is a very easy dish (you are literally throwing everything into one pot) and it all comes together in just a few minutes. Have fun with it and try adding in other flavours to make it your own.
I hope you enjoy my recipe, if you want to see more of my simple recipes then please follow me on social media.