Now I can’t remember where I originally got this recipe from but I’ve had it for nearly 4 years on a piece of paper and it’s great! It might have been from one of those supermarket booklets!
Really really easy and makes a great take out lunch for the kids who don’t seem to even notice the veggies in it!
3-4 broccoli florets
1 leek or small onion or a couple of spring onions
6-8 cherry tomatoes – deseeded and chopped
100g mature cheese
225g self raising flour
55ml olive oil
Steam or grate the veg mix and add to flour and cheese.
Add wet ingredients until a thick lumpy batter.
Bake for 20 minutes at 180 degrees.
Serve warm with lashings of butter and it’s delicious.
You can exchange the veg so easiely, add courgettes or peppers or whatever you happen to have lying in the fridge or growing in the veg patch. If you are going to use veg with lots of water sweat them out first in the microwave for a couple of minutes and then add them or else it will make them a bit wet!
The kids had them for lunch today and can’t get enough! They also freeze pretty well so do a double batch and make life easier in the long run!
Gotta get those 5 a day in and if you can do it without a fight so much the better!
I tried this recipe the other evening a little dubiously as it just seemed to darn simple to be good, but it was, really good! The credit is totally Nigella’s as I got this from one of her recipes book – called a Tarte Fine Aux Pommes.
1 sheet of puff pastry – defrosted. Place on a lined baking tray.
Preheat oven to 220 degrees/gas mark 7.
Score the edge about 1cm all the way round to give it space to rise (don’t cut all the way through)
Sprinkle a tablespoon of sugar on the base.
Core a couple of apples (granny’s were recommended) I just used what I had, and actually the red skin looked pretty too. Halve them and slice them very finely. She recommends putting them in some lemon water but I just cut and put these on the pastry straight away before baking but if you were going to do them in the beginning then I’d do it to stop them browning.
Layer them on the pastry.
In a small pot put 1 tablespoon each of sugar and butter and melt them together until it’s a light brown in colour.
Pour this evenly over the apples.
Bake for 20-25 min! Cut into slices or squares!
Serve with ice cream or creme fraiche or cream!
Super delicious and caramelly! And made with things that are generally lying around!
If only it had lasted long enough to take a photo! Oh well, next time… here’s the photo from her book… doesn’t actually look as good as it tasted!
Now this is some brilliant party food (it looks so good when slicing), or in summer or when you just feel like something fresh and yummy!
125g cheesy biscuits
About 3 avocado pears
About 3 T lemon juice
1 tin tuna
250g chunky cottage cheese with chives or plain
Salt and pepper
2 hardboiled eggs sieved or grated
Mix avo and lemon juice together. Mix tuna and mayo together. Crush biscuits and add to melted margarine. Place in spring form tin (8 or 9 inch). Start layering, avo, tuna then cottage cheese. Decorate with the eggs and parsley and paprika.
Put in the fridge for a couple of hours. Remove carefully from tin and serve!
It really is yummo… and it’s making feel like some now, yes even in this dribbly snowish weather!
This is one of our family favorites… and for something I was pretty scared of making it is surprisingly easy!
Fry one largish onion with some garlic.
Add about half to whole butternut (depends on how many you making for obviously – we tend to use about 3/4 for our family of 5). Add to the onions and fry off for a little while. Add about 1-2cm of water to the bottom of the pan to help it cook out.
Water should have gone by the time the butternut is ready. Add a good old knob of butter and mix in the risotto.
Add hot stock (I use the cubes and dissolve it in a jug ready to add with boiled kettle water) a little at a time.
Stir continuously (or just as often as you can) to make sure it doesn’t all clump together and get claggy.
Keep adding stock until the risotto is cooked through but keeps a little bite or texture.
Sprinkle some parmesan on the top… or actually feta on it is really nice too surprisingly, think it’s the saltinesss with the sweet butternut!
I love the versatility of risotto, you can make nearly any flavour you like! This butternut one is also really good with a big handful of chorizo added in with the onions!
A summer favorite here is also pea and mint risotto!
This is another one of our favorites and is great for entertaining. And it freezes brilliantly which is a big bonus!
1 chicken (cooked – boil or roast then remove from bone)
juice of 1 lemon
5ml curry powder
1 tin mushroom soup
Salt to taste
Steam broccoli for not too long. Lay chicken in greased dish and put broccoli on top. Put lemon juice over. Mix mayo, salt and curry powder together and pour over the top. Top with grated cheese and bread crumbs. Bake for 20 minutes at about 180 degrees.
This is so one of my favourite dishes!! Lightly fry 3T butter and 2 chopped onions. Add 4 cups of blocked and peeled butternut. Cook slowly to absorb butter whilst stirring. Add 3T flour, 1t curry powder, pinch of nutmeg. … Continue reading →
Hmmmm… another one of my staples in an emergency! 350g unsalted butter 3T golden syrup 175g soft brown sugar 175g muscavado sugar 175g good quality oats 275g porridge oats 6T good quality cocoa powder Preheat oven to 140 degrees and … Continue reading →
Wondering what to make when the cupboard is bare – honey comb! What to make if you’re short of time – honey comb! Need something super sweet – honey comb! Want something to do with the kids – honey comb!
Ok but let me be honest my first attempt was not so successful – don’t think I had the sugar on the heat for long enough!Think I might have lost a few fillings! Jenna has loved helping with this and watching the “magic” when the bicarb makes it bubble and grow (possible chemistry lesson in there somewhere)!
But here it is:
100g Castor sugar
2 spoons/forkfuls of syrup
1 teaspoon of bicarb of soda
Put the sugar and syrup in a bowl and give a good mix. Put over a low heat and melt until golden brown and passes the crack test (put some on a spoon and dip into cold water and listen for the crack!).
Take it off the stove and add the bicarb, whisk it quickly with a spoon and pour out onto some grease proof paper. Allow to cool for about 2 hours and then smash it up with something hard (great for getting rid of frustration)!!
Seriously yummy and great sprinkled over ice cream or as an after dinner snack or gift!
Give it a go and let me know what you think, or rather what the kids think!