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 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!
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.
A little treat for a weekend breakfast. We serve this up in various different ways, banana and syrup, bacon and egg, or sometimes even just a knob of butter with a fruit salad at the side.
However you decide to serve up these pancakes they are always a great treat for anyone to have for breakfast. Especially on pancake day!
I only started making these as a little experiment after going away to San Diego and having pancakes for breakfast for the first time ever. I was so excited by what I had tasted and experienced that I wanted to try and recreate it when we got back home. The first few tries were terrible, but I finally managed to get a recipe that works for me and now this is something that I do as a treat once in a while.
225g Plain Flour
1/2 teaspoon salt
2 1/2 teaspoon baking powder
1 tablespoon caster sugar
30g of melted butter slightly cooled
How to Make
Firstly you need a large bowl to mix the ingredients in and a frying pan, make sure you have a plate ready at the side as you will need this to stack the pancakes on once they have been cooked.
Add all the dry ingredients into the bowl, make a well in the centre.
beat in the 2 eggs then add the milk and melted butter.
mix well – I use my electric whisk to make sure there are no lumps.
alternatively you could add all the ingredients to a blender and blitz, unfortunately I don’t own one so do it the hard way.
melt some butter in the frying pan
add a small amount of mixture to the pan and fry on both sides (watch my video for how I do this)
once cooked put onto a plate to the side and repeat until all mixture has been used.
serve with toppings of your choice and a nice cup of tea or coffee.
This easy recipe is great for a little treat here and there and I usually make this when we have a big day planned or if we are celebrating something, like a birthday. I love to make this for breakfast on pancake day as they are ever so slightly different to the pancakes I make for desert.
I hope you enjoy making these – and please let me know what toppings you add to your pancakes for breakfast.
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.
In my previous post Easy peasy paella I posted about how we love a good rice dish in our household and often swap between these two very similar dishes.
So here is my absolute fave (against what everyone in the household feels) my vegetable risotto. I love the diversity that you get with a risotto as you can literally use anything that you find in the cupboard or fridge to make it something rather special. This is usually a dish that gets created at the end of the week right before we need to do a food shop.
Theres very little use me putting up an ingredients list as every risotto I make is different from the last, as I use whatever I have left in the fridge. Here is a list of the most commonly used ingredients in my risottos.
1 cup risotto rice per person
500ml boiling water
1 veg and 1 chicken stock cube (mixed in the water)
a knob of butter
2 cloves garlic
1 cup peas
mushrooms (usually about half a punnet)
salt and pepper
cheese (any cheese you have left, cheddar works best with parmesan for topping)
Again, literally anything you can get your hands on to use up will work well. I have even used spinach, peppers, bacon lardons, left over chicken and prawns before and all taste great in a risotto.
In this Risotto I added some ham at the end just to give it a little extra colour.
How I made it
First and most importantly you want to prep your food and make sure it is all ready to be cooked. chop the onions and garlic, mushrooms, leaks and any other ingredients you might have that need to be cut (like bacon and chicken).
Once your food is prepped and ready to go then you can start.
fry the onions and garlic until the onions are softening,
add in the leeks and mushrooms (and any other ingredients you might be using, NOT frozen veg yet though)
pour in the rice (no stock yet) and cover in the butter
once covered slowly pour in the stock, making sure that the rice is covered with the liquid.
stir thoroughly and continuously. you don’t want the rice to stick to the sides. stirring continuously also allows for the edges of the rice to break down which will allow for the sauce to become creamy.
before all liquid is absorbed add in the frozen products (if you have any) like peas.
If rice is still quite hard add a splash of water
add in the cheddar and herbs/spices constantly mixing the mixture.
The mixture will become creamy right before your eyes.
taste it at this point so you can add in more herbs/spices or cheese as needed.
once the water has evaporated and been absorbed, the risotto is ready to be served.
I serve my risotto up with a mixed salad on the side or sometimes a garlic bread. I find it is a lot of fun to ask my little one to help me with the stirring, it allows me to have a free hand so I can add in the ingredients, and she gets to see the magic of the creamy texture happen right before her eyes.
Paella! It’s a magical dish. Fun to make and fun to eat, and oh my I can eat and eat and eat this dish no problems at all.
We love a Paella and a Risotto in my house, and these two dishes are both very similar yet made in different ways.
What are the differences between a Paella and a Risotto?
Risotto is most well known for it’s Italian origins, it is a creamy rice dish which is often topped with cheese (such as parmesan). We usually make a Risotto with mushrooms, chicken and other veg such as peas and leeks.
A Paella is more of a Spanish (or Mexican) dish. It’s spicy and fun, and as it isn’t very creamy it is perfect for warmer weather.
The most fundamental difference between the two similar dishes is the way you cook it. A Risotto is constantly stirred, which allows the sauce to become thick, as you are breaking down the edges of the rice with the continuous stirring. With a Paella you want to leave the rice alone as much as possible as you don’t want a particularly thick sauce, you just want a layer of flavour over the rice and other ingredients allowing the dish to come together in all it’s wonderful spicy glory.
So let’s get to it and make a Paella!
For my classic go to, homemade Paella these are the ingredients I tend to use:
1 Cup of Risotto rice per person (I usually make for 4 people)
1 White Onion
2 cloves of garlic (crushed)
1 cup of Frozen Peas
1 pack of ready to eat prawns
2 chicken breasts
1 red pepper
a handful of tomatoes
rocket to serve
Paprika (you will need a lot of this)
Putting it all together
This is usually a 1 pot dish when I make this, so for each component I usually set aside once prepped ready to add to the final dish. Don’t worry, I will tell you exactly what I do to make it x
Firstly prepare the Onions and Garlic.
Dice the Onions and add the garlic into the pot you will be using for the main dish. cook until slightly softened. move into a separate bowl.
I find that cooking all elements of this dish in one pot allows the flavours to really mix well and infuse together.
Next chop the chicken breasts into smaller pieces (I usually do small chunks but some people prefer slices) fry these in the dish that the onions were in until cooked through. move to the onion bowl.
Dice the Pepper and tomatoes into chunks a similar size to the chicken. fry until slightly softened. move to the bowl.
dust the cooked pieces in paprika and set aside for a few mins.
meanwhile add the rice and 1 cup of boiling water per cup of rice (I usually add 5 cups of water for 4 cups of rice) bring to the boil.
Once boiling add in all the cooked ingredients and more paprika to taste. mix thoroughly and place the lid on the pot. leave for 10 mins.
Stir the rice and add more water if needed. I usually add another couple of teaspoons of paprika and a dusting of mixed herbs, and salt and pepper at this point as well.
place the lid back on for 5 mins
take the lid off and allow to simmer for a further 5 mins.
add in the remaining ingredients (Prawns, and frozen peas)
allow to cook for another 5 mins. adding more paprika if needed (to taste) and a dash more water if the dish is looking dry. try not to stir too much.
Once the rice is soft and the water has been absorbed. serve, with a sprinkling of rocket and a side salad.
Once you have done this recipe once or twice, you begin to be able to know how long to leave the rice for and how much seasoning you need to add.
The times given above are all estimated as I tend to cook by eye and taste rather than by a set time.
Have a play around with your own version and see what works best for you. One alternative that I have done before is using Saffron as well as Paprika as the main seasoning in the dish, however as Saffron is very scarce and expensive I don’t use it all the time.
I hope you enjoy this recipe as much as I do. What I love the most is how it is a dish we can all dip into and help ourselves to, rather than having a set portion of something.
Flapjacks are a great treat for any family, and you can make them anyway you like. I added raisins to this batch that I made, but you could have them plain, or add anything that you desire into them such as dried mixed fruit or chocolate chips. I even tried making it using granola breakfast cereal once and that was delish.
The gooey centre and crisp outside is a sensation for little fingers and big alike. My daughter loves to make these and get covered in golden syrup and flour (as all toddlers do) and can’t refuse to help when she sees the ingredients on the side, and have a taste of one or two of them haha.
so here is all you need to know about how to make this simple flapjack:
100g Plain Flour
100g Brown Sugar
100g Raisins (or mixed fruit)
1/2 teaspoon baking soda
1 tablespoon Golden Syrup (or honey as an alternative)
you could change any of these ingredients to something else, for example you could use 200g of granola cereal instead of adding oats and fruit separately.
Preheat the oven to 160 degrees and grease a tin ready to turn the ingredients out onto. put to one side.
mix all dry ingredients together and set aside.
melt butter and golden syrup together until completely melted.
once melted add the liquid to the dry ingredients and mix until completely covered
turn the mixture into the oven dish and make sure it is all of an even thickness. (if you want to make cookies instead, make little balls out of the mixture and put onto a baking tray at an equal distance, don’t flatten as they will do this in the cooking process)
Place in oven for approx 15 mins or until golden.
take out of the oven but leave in the tray until cool. whilst warm cut into squares or rectangles.
once cool they are ready to eat! yum yum x
I hope you have as much fun making these as I did with Isabelle. These make such a nice snack or even a lovely homemade present for someone (I know what i’m doing for some xmas presents haha)
If you attempt these I would love to see pictures and know what you changed if you changed anything, but these are so simple they are great for a first time baker or even just a little baker who is wanting to do something on a rainy day.
Don’t forget to watch my Youtube how to, to see how I made these and more info about these super yummy and easy snacks