Category Archives: recipes

Cheesy Cinnamon Sausage Hotpot plus giveaway

I recently received 7 free cans of Cinnamora, a cinnamon soft drink to review, 6 sparkling and 1 still. I love cinnamon toast, so was very interested in the idea of trying a cinnamon drink. And although there are no established health claims related to cinnamon, there are many studies supporting its beneficial effects on diabetes and cholesterol.

Cinnamora cinnamon soft drink

I was slightly dismayed to see that they arrived in one of those Royal Mail “damaged in transit” wrappers. A few cans were slightly dented, but otherwise okay. I would recommend that they pack them in a box for better protection.

Cinnamora cinnamon soft drink

So onto the taste test. I’m not personally a huge fan of fizzy drinks, so as expected I preferred the still variant. I wasn’t quite sure what to expect, but I would rate the flavour as okay, so not quite as tasty as I was hoping. However on the plus side, there is no sugar, artificial flavouring or colours in these drinks. And it was very refreshing. The rest of the family also tried the sparkling variant. My other half liked it but the kids weren’t that keen.

Cinnamora cinnamon soft drink

Now as regular readers know, I enjoy cooking, so I decided to try it out in a dish. I decided on making a hotpot with it.

Cheesy Cinnamon Sausage Hotpot

Cheesy Cinnamon Sausage Hotpot

Ingredients (serves 4)

1 375g pack of 12 good quality sausages
1 250ml can of Cinnamora sparkling cinnamon soft drink
1 medium onion
1 420g can of baked beans
500g potatoes
50g cheddar cheese
salt and pepper
1 tbsp olive oil

Method

Preheat oven to 180 degree C.
Choose a lidded casserole dish which is suitable for both oven and hob.
Peel and finely chop the onion.
Add the olive oil to the casserole dish and heat gently on hob.
Add onion and cook for a couple of minutes until softened.
Prick the sausages and add to the dish.
Continue to cook for a further few minutes.
Meanwhile peel and slice the potatoes.
Pour the Cinnamora over the sausages.
Stir in the baked beans.
Cover with the sliced potatoes.
Season with salt and pepper.
Grate the cheese and sprinkle over the top.
Cover with lid and cook in oven for 40 minutes, until potatoes are tender.
Remove lid and cook for a further 5 minutes.
Serve and enjoy.

Cheesy Cinnamon Sausage Hotpot

This time, I got a resounding thumbs up from all the family. So it would be great to see Cinnamora develop a section of recipes on their website.

Cinnamora currently retails at £1 for a 250ml can and is available to purchase online or at selected retailers in London.

Cinnamon cinnamon soft drink

And I’m hosting a rafflecopter competition to giveaway 7 cans of Cinnamora to one lucky winner.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your favourite drinks or your idea for a recipe using Cinnamora.

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Family Fever

Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Lemon Drizzle Cake

When it was my turn for baking and serving at the teahouse, I decided to make a couple of Lemon Drizzle Cakes as half of my contribution.

Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients

200g margarine
200g caster sugar
2 lemons
3 eggs
200g self raising flour
milk to mix (optional)
75g granulated sugar

Method

Preheat fan oven to 160 deg C.
Line a 21 x 8cm loaf tin.
Grate the zest from the lemons.
Cream margarine and caster sugar together.
Mix in lemon zest.
Beat the eggs in a jug.
Gradually beat in the egg.
Fold in the flour.
The mixture should be a dropping consistency. If it is too stiff, add a little milk to mix.
Spoon into prepared tin.
Cook on middle shelf of oven for about 45-50 minutes.
Test with a skewer. It will come out clean when the cake is ready.
Leave in tin.
Meanwhile squeeze the lemons.
Mix granulated sugar into lemon juice.
Make lots of holes in top of cake with a skewer.
Gradually pour over the warm cake.
Leave to cool before removing from the tin.
Cut into slices.
Serve and enjoy.

Lemon Drizzle Cake

Lemon drizzle is one of my favourite cakes. I’d love to hear your favourite?

Lemon Drizzle Cake

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#ThankGoodness for two quick tasty Bolognaise recipes

Britmums have challenged bloggers to take the Dolmio #ThankGoodness Challenge to create a nutritious mid-week family meal. And as one of the first 100 to sign upto the challenge, I received a bundle of groceries from Tesco.

Tesco Dolmio hamper

When it comes to cooking on a school night, a jar of sauce like Dolmio, is a great bonus for a speedy meal. And son2 prefers the flavour of it, compared to when I do make a tomato sauce from scratch.

What Is In A Jar of Dolmio

A jar of Dolmio Bolognese sauce contains no artificial colours, flavours, preservatives or sweeteners. Always a plus point as far as I’m concerned. And a jar provides 1 of your 5 a day portions of fruit and veg for a family of 4.

What a lot of food in the delivery. Certainly more than enough for two meals, which is what I’m going to share with you now. The first night I decided to make a Chicken Bolognaise with Char-grilled vegetables.

Chicken Bolognaise with Char-grilled vegetables

Chicken Bolognaise with Char-grilled vegetables

Ingredients (serves 4)

4 chicken fillets
1 500g jar of Dolmio Bolognaise Sauce
1 aubergine
1 green pepper
1 courgette
1 large carrot
1 medium onion
2-4 tbsp olive oil

Method

Peel the onion and carrot.
Deseed the pepper.
Prepare the vegetables, chopping the aubergine and onions into discs and the other vegetables lengthways.
Cover the wire rack in your grill pan with foil.
Preheat grill to a moderate heat, using combined grill / fan setting if you have that functionality.
Add 1 tbsp of the olive oil to a wok and heat gently.
Add chicken to wok and cook for about 25-30 minutes, turning regularly.
Meanwhile place carrots on the foil and drizzle with olive oil, brushing the oil over them.
Place under the grill.
After about 5 minutes, add the aubergine, again drizzling and brushing with oil.
After about another 5 minutes, add the onion, again drizzling and brushing with oil.
After about another 5 minutes, add the courgette, again drizzling and brushing with oil.
After about another 5 minutes, add the pepper, again drizzling and brushing with oil.
Throughout this, keep turning vegetables as required to avoid burning.
If necessary, cover those vegetables that are more well cooked with those that are less cooked.
Once the chicken is fully cooked, pour jar of Dolmio Bolognaise Sauce over the chicken.
Allow sauce to heat fully.
Serve and enjoy.

Chicken Bolognaise with Char-grilled vegetables

A really tasty meal. The next night I went traditional with a Spaghetti Bolognaise with the addition of some more of the fresh vegetables for the adults. The boys prefer theirs just as it comes.

Spaghetti Bolognaise

Spaghetti Bolognaise

Ingredients (serves 2 adults and 2 children)

500g beef mince
1 500g jar Dolmio Bolognaise Sauce
250g spaghetti
1 onion
1 courgette
1 yellow pepper
200g mushrooms
2 tbsp olive oil
50g Parmigiano Reggiano cheese

Method

Peel the onion and deseed the pepper.
Chop the vegetables.
Add a few drops of olive oil to a pan of water and bring to the boil.
Add 1 tbsp olive oil to a wok and heat gently.
Add 1 tbsp olive oil to a frying pan and heat gently.
Add the mince to the wok, turning regularly.
Add the spaghetti to the saucepan and cook for 8 – 10 minutes.
Add the onion to the frying pan.
After a couple of minutes, add the rest of the vegetables to the onion. stirring regularly.
Grate the cheese.
Once the mince is fully cooked, pour jar of Dolmio Bolognaise Sauce over the mince.
Allow sauce to heat fully.
Drain the spaghetti.
Tip spaghetti onto dishes.
Cover two portions of spaghetti with the bolognaise.
Stir vegetables into the bolognaise before serving the other two portions.
Serve with grated cheese and black pepper.
Enjoy.

Spaghetti Bolognaise

Yummy bolognaise and some leftover for me to take to work tomorrow.

Spaghetti Bolognaise

Spaghetti Bolognaise

We all enjoyed both these meals. And I’ve still got plenty of the groceries left to use.

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Disclosure. This post mentions products I was sent for free. All opinions are my own.
This post is an entry for the #Dolmio #ThankGoodness Challenge, sponsored by Dolmio. www.dolmio.co.uk/thankgoodness.

Leek and Kale pan fried Hake

The British Leek Growers Association have challenged bloggers to create a leek-based recipe. Excellent timing as British Leeks are in season right now. I love leeks so I didn’t need asking twice. I decided to combine the sweet flavour of leeks with kale and hake.

Leek and Kale pan fried Hake

Leek and Kale pan fried Hake

Ingredients (serves 3)

100g leeks
100g kale
3 fillets of hake
2 tbsp olive oil
50g margarine
50g plain flour
450 ml milk
75g grated cheese
salt and pepper

Method

Chop the leek and kale.
Grate the cheese.
Gently heat 1 tbsp oil in each of 2 woks or large frying pans.
Add the leek to 1 pan and fry for 2 – 3 minutes.
Add the hake to the other pan and fry for about 10 minutes, turning half way.
Add the kale to the leek and continue to fry until vegetables are softened.
Meanwhile melt margarine in a jug in the microwave.
Mix in the flour.
Gradually stir in the milk, microwaving for short bursts between stirring.
Once the sauce has thickened, stir in the grated cheese.
Microwave for 1 more minute.
Heap the leek and kale onto the plates.
Place the hake on the bed of leek and kale.
Pour cheese sauce over the hake.
Serve and enjoy.

Leek and Kale pan fried Hake

A delicious leek recipe for St David’s Day. And I’d love to hear your favourite dishes using leeks.

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Turkey Escalopes

I think it is long enough since Christmas to share a tasty turkey recipe that is a firm favourite in our household. And if you’re wondering what is the vegetable at the front of the photograph, it is Romanesco, slightly similar to a cauliflower.

turkey escalopes

Turkey Escalopes

Ingredients (serves 4)

4 turkey steaks
2 slices of stale bread
1 egg
25g plain flour
salt and pepper
30ml sunflower oil

Method

Cut the bread into pieces and put in blender.
Use the blender to make bread into crumbs.
Tip the breadcrumbs into a flat dish.
Crack the egg into another flat dish.
Beat egg with a fork.
Season egg with salt and pepper.
Place turkey steaks on a chopping board.
Flatten with a rolling pin.
Spoon the flour into a third flat dish and spread to the edges of the dish.
Place a turkey steak in the flour.
Turn to coat both sides.
Place the turkey in the egg.
Again turn to coat both sides.
Place the turkey in the breadcrumbs.
Again turn to coat both sides.
Repeat for each turkey steak.
Heat oil gently in 2 large frying pans.
Add 2 escalopes to each pan.
Once the escalopes are golden underneath, turn them over to cook the other side.
Serve with your choice of vegetables and enjoy.

Turkey Escalopes

I’d love to hear your favourite turkey recipes.

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Caramelised Onion Bruschetta

I like to use onions in some of my recipes for flavour, but neither of the boys are keen on onion and tend to pick the pieces out. So I was quite surprised recently when eating out at Zizzi to see that son1 couldn’t seem to get enough of the caramelised onion bruschetta that was supposed to be my starter.

Was it the sweetness? Did he not realise it was onion? Anyhow I thought I would create my own version at home and see how it went down.

caramelised onion bruschetta

Caramelised Onion Bruschetta

Ingredients (serves 2 as a starter)

2 slices of crusty white bread
1 large onion
1 tbsp butter
1 tbsp olive oil
1 tsp brown sugar
30g grated cheese
salt and pepper

Method

Peel and chop the onion.
Gently heat oil and butter in a small frying pan.
Add the onion and sugar.
Stir-fry for about 15 minutes until soft and brown.
Meanwhile cut bread into slices and preheat grill.
Heap the caramelised onion onto the bread.
Sprinkle with cheese.
Season with salt and pepper.
Cook under grill for 1-2 minutes until cheese melts.
Serve and enjoy.

caramelised onion bruschetta

This recipe got the thumbs up. I’d love to hear what dishes your kids have surprised you by eating?

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A selection of Primula Light Cheese recipes plus giveaway

Regular readers of my blog may remember that I have created a number of recipes using Primula Cheese for various occasions. Well I’ve now come up with another selection, this time using Primula Light Cheese, which is 40% less fat than Primula Cheese Original. I received 3 free tubes of Primula Light for this purpose.

Primula Light Cheese


First up, we have a warming soup, just right for this time of year. I’ve kept the proportion of Primula fairly low in this recipe, to give it a more delicate flavour, as I do find that some cheese soups like broccoli and stilton can be rather overpowering. So if you prefer it cheesier, then do increase the amount of Primula.

Cheese and Onion Soup

Cheese and Onion Soup

Ingredients (serves 3)

350g onions
1 beef stock cube
30ml sunflower oil
1000ml boiling water
1 tbsp cornflour
Approx 50g tube of Primula Light

Method

Peel and chop the onions.
Crumble the stock cube into a jug and add boiling water.
Stir until dissolved.
Gently hear the oil in a large saucepan.
Add the onions and fry until lightly browned.
Mix in the cornflour and cook for 1 minute.
Gradually add the stock, stirring continually.
Stir in the Primula.
Simmer for a further 15 minutes, stirring continually.
Tip soup into bowls.
Carefully float cheesy bites (see recipe below) on the top of each bowl.
Serve and enjoy.

Cheese and Onion Soup


And I also made some Cheesy Bites to float on the top of the soup. Alternatively these can be served as appetisers.

Cheesy Bites

Cheesy Bites

Ingredients (makes 10)

2 slices of bread
Approx 75g tube of Primula Light

Method

Leave bread to dry out before use.
Preheat fan oven to 200 deg C.
Using a cutter, cut fluted shapes in the bread.
Spread all over with Primula.
Carefully press out shapes from underneath.
Place on a greased baking tray and cook for about 5 minutes.
Serve with soup and enjoy.

Cheesy Bites


And finally, when I blogged about my jam pinwheels last month, one of my readers suggested that I try making some cheese and marmite ones. I thought this an excellent idea and great for Primula. Since not everyone in the family likes marmite, I did half with Primula alone and half with Primula and marmite. I liked the ones with marmite best.

Cheesy Pinwheels

Cheesy Pinwheels

Ingredients (makes approx 14)

1 sheet puff pastry
Approx 100g tube of Primula Light
1 tsp marmite

Method

Preheat fan oven to 200 deg C.
Unroll the pastry
Spread all over with Primula.
Dot one half of the pastry with marmite.
Roll the pastry up.
Cut into slices, approx 1cm wide.
Place on greased baking sheets.
Cook on middle shelf of oven for 10 minutes.
Remove from baking sheets immediately and place on cooling rack.
Best served warm, but can also be served cold.
Enjoy.

Cheesy Pinwheels

A 150g tube of Primula Light Cheese currently retails at £1.45 at Tesco which I believe is a fairly consistent price with other cheese spreads. It contains no artificial colours, flavours or preservatives.

And if you wish to see more Primula recipes, you may check out my Cheesy Chicken BreastsSummer sides, Easter or Christmas recipes.

Plus I’m hosting a rafflecopter competition to giveaway a tube of Primula Light Cheese to 1 lucky winner.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using Primula.

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Family Fever

Disclosure. This post is a review of a product I was sent for free. All opinions are my own.

Taste of the French Caribbean by Chef Denis

I have received a free copy of the recipe book Taste of the French Caribbean by Chef Denis Rosembert to review.

Taste of the French Caribbean by Chef Denis

This is what it says on the back cover.

Stir up an authentic taste of the Caribbean at home with Chef Denis Rosembert’s first ever cookbook. The St Lucia born restauranteur lovingly curates his favourite dishes — from delicious jerk chicken to spicy mutton curry and sweet golden apple cake — for you to recreate, bringing the unique flavours and exotic aromas of the island — renowned for its seafood and exquisite chocolates — vividly to life in your own kitchen.

At his much-loved restaurant Chez Denis in Norwich, England, Denis Rosembert blends the eclectic cuisines of Africa, Europe and Eastern India that combine to make St Lucian food so rich and so special. His colourful, infectious, easy-to-follow recipes are the ultimate celebration of island life, food and drink and entertaining and will soon have you inviting friends and family round to experience your own taste of the Caribbean.

Regular readers of my blog will know that I enjoy cooking, so I was very much looking forward to reading the recipes in this book and trying some out. I’ve never been to St Lucia, so I was very interested to find out the cooking style. I was certainly expecting to find seafood recipes and jerk chicken, but surprised at the lack of curried goat. Obviously it must be from a different part of the Caribbean. Interestingly there was a big section of soups which I shall definitely be dipping into. I had assumed that soups wouldn’t feature heavily in a hot climate.

Most of the ingredients can be sourced from your local supermarket, but you will need to find a specialised supplier for the more exotic like golden apples. I had wrongly assumed this just referred to the golden delicious variety of apple, but no it is a totally different fruit to the apple we know here.

I really enjoyed reading the introduction and finding out that Chef Denis started cooking at age 6, when his grandmother taught him to grill fish with green bananas on a coal pot. He still enjoys making and eating this dish today.

The book has a detailed section on sauces that are used in other recipes, but unfortunately doesn’t have an index. Also I would prefer it if every recipe had a picture.

Taste of the French Caribbean has just been published and is available on Amazon, currently priced at £25 in hardback and is also available in Kindle format. A lovely recipe book, which has certainly whet my appetite.


Mango and Coconut Flan

I have tried out the Mango and Coconut Flan recipe. This requires either golden apple or lemon curd, so I opted to use lemon, since I don’t know anywhere local to purchase golden apples. You may see how I made the lemon curd here. I found the recipe reasonably straight-forward to follow, although I would say it serves 10, rather than 4 as stated. A quarter of the flan would be an absolutely enormous portion. And I had to skip the step of placing on a cooling rack, as I barely managed to move it from baking tray to serving plate.

Mango and Coconut Flan

Click on the image below and then zoom to see a fullsize copy of this recipe as it appears in the book.

Mango and Coconut Flan

It was really delicious. A very tasty dessert.

Mango and Coconut Flan


About Chef Denis

Denis Rosembert was born on the island of St.Lucia where he started training to be a chef in 1973. After a couple of years he was invited to England to continue his training. Since then Denis has worked in various hotels and restaurants across Britain and America in the role of Commis, Sous and finally Head Chef. In 1989 he moved to Norwich, where after a brief stint working for the Sports Village, he finally realised his dream and opened his own restaurant Chez Denis.

Website – http://www.chezdenis.co.uk/
Twitter – https://twitter.com/Chezdenis1


I’m participating in the blogtour. Do take time to browse round some of the other posts to see what tasty recipes they have tried.

Taste of the French Caribbean by Chef Denis

I’d love to hear what dishes you love from the Caribbean?

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MamaMummyMum

Disclosure.  This post is a review of a book I was sent for free.  All opinions are my own.

Chicken and New Potato Hash

When I was a child, my dad used to grow most of our own vegetables, but he never bothered planting potatoes, as he said they would strip most of the nutrients from the soil, so that there wouldn’t be anything left for the following year’s crop. Instead my parents used to buy huge sacks of potatoes straight from the farm which would last us for months. But occasionally when they came into season, my mum would buy some new potatoes from the greengrocer. I loved how the texture and taste always seemed better than the potatoes we ate the rest of the year.

Nowadays we don’t have to wait for the British crop of new potatoes to be in season. Good job as it is the middle of winter. Instead just pop along to the supermarket, where in Tesco, you’ll find Cypriot new potatoes on the shelf in branches nationwide until the end of March.

Cypriot New Potatoes

I received a free £10 Tesco voucher to purchase ingredients including Cypriot new potatoes for a tasty recipe. For me, a new potato is all about the texture, so no point mashing it, making soup or using it in the slow cooker. Instead I’ve opted to boil my new potatoes and then make them into a yummy hash.

Chicken and New Potato Hash

Chicken and New Potato Hash

Ingredients (serves 4)

500g new potatoes
100g frozen spinach
150g mushrooms
2 tbsp olive oil
150g cooked chicken
2 eggs
salt
pepper

Method

Scrub the potatoes to remove any blemishes, no need to peel.
Chop into small pieces.
Allow the spinach to defrost.
Chop mushrooms into quarters.
Bring a saucepan of water to the boil and add the potatoes.
Boil for about 10 minutes until just cooked.
Add oil to wok and heat gently.
Add the mushrooms and then the potatoes and stir-fry gently for about 5 minutes.
Mix in the spinach and chicken.
Season with salt and pepper.
Crack the eggs directly into the wok and mix in.
Cook until egg has set.
Serve and enjoy.

Chicken and New Potato Hash

I’d love to hear what is your favourite new potatoes dish?

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Disclosure. This post is an entry into the #CypriotNewPotatoes Challenge with Tesco and Foodies100. It mentions products I purchased using a voucher I was sent for free.  All opinions are my own.

Lemon Curd

This post is long overdue. I think I promised to post this recipe on my blog a couple of years ago, when I was reviewing the chalk-board style labels. It is adapted from a recipe passed down from my mum. In particular, I’ve significantly reduced the amount of sugar, which gives it more of a tangy taste.

I needed to make some lemon curd this week to use in another recipe, so watch out for that soon.

Lemon Curd

 

Lemon Curd

Ingredients (fills 1 standard size jar)

3 eggs
75g granulated sugar
100g butter
3 – 5 lemons depending on size

Method

Preheat oven to 140 deg C.
Place jar and lid on baking tray in preheated oven for at least 10 minutes, to sterilise them.
Leave in oven until you are ready to use the jar.
Grate the zest of the lemons.
Squeeze the lemons to give 125ml of lemon juice.
Add eggs, sugar, butter, zest and juice to saucepan.
Cook over a medium heat allowing the butter to melt.
Whisk continually until thick, to avoid bits of egg white coagulating.
Tip into sterilised jar and put lid on.
You may optionally put a wax disc on top of the lemon curd, prior to putting the lid on, but this is not essential.
Store in refrigerator for upto 3 weeks.

Lemon Curd

Delicious on a slice of bread or in a cake. And so much tastier than shop-bought lemon curd.

I’d love to hear what preserves you enjoy?

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