Tag Archives: recipe

Scallops or Chicken with Tagliatelle

Due to the likes and dislikes of my children, I sometimes struggle to come up with new meal ideas that we will all enjoy. And I don’t particularly wish to eat the same tried and trusted recipes, week in, week out. So I decided to experiment with making 2 variants on the same meal, either scallops or chicken with tagliatelle. The scallops were for son1 and me, whilst son2 who is very unadventurous could have chicken, oblivious to the fact that his had been cooked alongside the scallops.

Scallops with Tagliatelle


Scallops or Chicken with Tagliatelle

Ingredients (serves 3)

1 200g packet frozen scallops
1 chicken breast
2 cloves of garlic
2 tbsp olive oil
1 lemon
75ml chicken stock
150g frozen peas
salt and pepper
200g tagliatelle

Method

Defrost the scallops.
Defrost the chicken stock in a jug.
Squeeze garlic through garlic press.
Cut the chicken into small pieces.
Squeeze the juice from the lemon.
Add lemon juice to the jug of stock.
Bring a large saucepan of water to the boil.
Gently heat 1 tbsp of the olive oil in a wok.
Add chicken to wok.
Add tagliatelle to saucepan and cook for about 10 minutes.
Meanwhile gently heat other tbsp of olive oil in large frying pan.
Add garlic to frying pan.
After 1 minute, tip lemon juice and stock mixture over garlic.
Season sauce with salt and pepper.
Once chicken is almost cooked through, add scallops to chicken.
Turn scallops over after approx 3 minutes.
After approx another 3 minutes, tip sauce over chicken and scallops.
Add peas and cook briefly until peas are hot.
Drain tagliatelle and stir into wok.
Serve and enjoy, ensuring scallops are not on plate of anyone who doesn’t want.

Both boys gave me the thumbs up, so a good result.

Scallops or Chicken with Tagliatelle

Obviously this could be cooked with either chicken or scallops only. But I’d love to hear what recipes you cook multiple variants on.

Chicken with Tagliatelle

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Swede and Bacon Gratin

Swede is often ignored for recipes and just served on the side mashed, either on its own or with carrot. But let me share this delicious main course recipe, which I served with crusty homemade bread and salad. And it is very good value too, since swede is so reasonably priced.

swede and bacon gratin

Swede and Bacon Gratin

Ingredients (serves 2)

350g swede
2 cloves of garlic
300ml milk
30g margarine
2tbsp plain flour
Salt and pepper
3 rashers smoked bacon
A handful of grated cheddar cheese

Method

Peel the swede and dice into approx 1-2cm pieces.
Peel the garlic and push through a garlic press or finely chop.
Put the diced swede into a bowl and cover with boiling water for 10 minutes.
Grill the bacon until crisp and cut into small pieces.
Drain the swede and put into a saucepan with the milk and garlic.
Bring to the boil and cook over a fairly gentle heat for about 10 minutes until tender.
Lift the swede out of the milk with a slotted spoon and place in an ovenproof dish with the bacon.
Leave the garlic in the saucepan.
Whisk the margarine and flour into the milk. Whisk it quite vigorously to avoid lumps, and bring back to the boil to thicken.
Season with salt and pepper.
Pour the sauce over the swede and bacon.
Mix around to coat everything with the sauce, then top with the grated cheese.
Cook in a preheated oven at 200 degrees centigrade, 180 fan for 20 to 30 minutes until the cheese is bubbling and starting to brown.
Serve and enjoy.

Could be served as a side dish either. For vegetarians, substitute the bacon with onion.

I originally posted this recipe on Gourmandize.

I’d love to hear your ideas for recipes using swede? It is such a reasonably priced vegetable, but so often over-looked.

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Coconut Haystacks

Are you often like me, wondering what to do with leftover egg white? I usually cook it as a small pale omelette, then cut it into strips and toss them in a soup. But I know there must be so many more ideas out there. Well I suddenly remembered a recipe I used to make as a child with my mum, and decided to give it a go. This was Coconut Haystacks, so called because it looked the shape of the old-fashioned haystack, that you never see any more, now that hay is just bundled in bales.

coconut haystacks

Coconut Haystacks

Ingredients (makes about 10)

1 large egg white
50g golden granulated sugar
125g desiccated coconut

Method

Preheat fan oven to 160 degree C.
Line a baking sheet with greaseproof paper.
Whisk the egg white until it is peaky.
Whisk in the sugar.
Mix in the coconut.
Scoop some mixture with an egg cup, pressing in well.
Gently tap out onto the lined baking sheet.
Repeat until you have used all the mixture.
Bake in preheated oven for about 10 minutes until slightly golden.
Cool on a wire rack.
Serve and enjoy.

coconut haystacks

I’d love to hear your ideas for using up egg white.

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Potato Cake Surprise

My uncle sometimes messages me some very tempting recipe videos from ChefClub. The only difficulty is that they are always in french, have no quantities or written directions, so I have to use guesswork. I’ve adapted this from one called Beignets de pomme de terre surprise. Also I’ve chosen to cook mine in the oven rather than deep frying.

Potato Cake Surprise

Potato Cake Surprise

Ingredients (makes 6)

800g potatoes
3 rashers of bacon
100g cheddar cheese
2tbsp plain flour
6 eggs
2 slices of stale bread
pinch of salt and pepper
pinch of mixed herbs

Method

Preheat fan oven to 180 degree C.
Line a rectangular baking tray with greaseproof paper.
Peel and chop the potatoes.
Bring a saucepan of water to the boil.
Add the potatoes and cook for about 15 minutes.
Meanwhile grill the bacon.
Grate the cheese.
Tear the bread into small pieces.
Using an electric blender, whizz the bread into breadcrumbs.
Cut the bacon into small pieces.
Drain and mash the potatoes.
Mix in the cheese and bacon.
Season with salt, pepper and mixed herbs.
Spread the mash out on the lined baking tray, flattening and pressing into corners.
Put mash in fridge for an hour.
Lift the mash and paper out of tray onto a chopping board, retaining the paper underneath.
Meanwhile grease the baking tray.
Using a circular cutter, cut out 6 circles for the lids.
Reform the remaining mash into a smaller thicker block on the paper and cut out 6 more circles for the bases.
Position the cutter around a base and then press an egg cup down in the middle of the base, to form a cavity.
Repeat for the other 5 bases.
Separate the first egg and place the yolk in a cavity.
Repeat for the other 5 eggs, reserving 3 egg whites for later, (The other egg whites are not required, so can be used in a different recipe).
Put the lids onto the bases.
Spread the flour on a chopping board.
Beat the 3 egg whites in a shallow dish.
Tip the breadcrumbs into a second shallow dish.
Coat the first Potato Cake Surprise fully in flour.
Then coat in egg white.
Finally coat in breadcrumbs.
Place on the baking tray.
Repeat the coating process, for the other 5.
Bake in preheated oven for about 10-12 minutes, so that yolk is still runny.
Serve with your choice of vegetables.
Enjoy.

Potato Cake Surprise

Potato Cake Surprise

Doesn’t that look so tempting once you cut into it, with the surprise egg yolk oozing out. And it tasted delicious too.

I’d love to hear about your ideas of recipes with a mystery surprise element.

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Chocolate Courgette Muffins

I am sure most of you have heard of carrot cake, so I wanted to see what other vegetables could be incorporated into baking. In particular I wanted to focus on a vegetable that neither of the boys would agree to eat, if they saw it on their plate. I decided on courgette and knew it needed to be well hidden, to get past the point of them actually eating. Therefore a type of chocolate cake was the answer.

Chocolate Courgette Muffins

Chocolate Courgette Muffins

Ingredients (makes 12)

100g soft brown sugar
50ml vegetable oil
160g self raising flour
40g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 large eggs
1 courgette (approx 200g)
few drops of vanilla essence

Method

Preheat fan oven to 180 degree C.
Place muffin cases in muffin baking tray.
Grate the courgette.
Add sugar, oil, eggs and vanilla essence to mixing bowl and beat together.
Mix in the grated courgette.
Sieve in the flour.
Add cocoa, baking powder and bicarbonate of soda.
Fold in all these dry ingredients.
Spoon mixture into muffin cases.
Bake on middle shelf of preheated oven for about 20 minutes, until well risen and springy to the touch.
Cool on cooling rack.
Serve and enjoy.

Chocolate Courgette Muffins

So then I offered the “chocolate” muffins to the boys, which were initially eagerly accepted. And waited for the verdict on the experiment. Son1 asked if he could have a second muffin straightaway but son2 only ate half his muffin. Perhaps it needed more sugar to be disguised for son2. He could only say he didn’t like it, but not why.

I then told son1 there was a mystery ingredient and asked if he could guess it. He failed to guess and didn’t believe me when I told him it was courgette. I had to show him the photos to convince him. But I’m glad to say he continued to enjoy the muffins. And I thought they were very tasty too.

I’d love to hear your ideas for hiding secret vegetables in other dishes? I’m thinking chocolate might be a good cover for either beetroot or avocado too.

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An energy boost

I have just started a new job and there is lots to learn during the training period, which I find can be quite exhausting. Especially as I have to juggle it with family commitments.  Plus it is a shift role, so a mixture of early starts, late finishes plus night shifts again, which I’ve recently had a few months break from. So I was very pleased to be offered a free energy boosting goody pack from Pharmaton.

Energy boosting goodies

I received the following products.
75ml thisworks deep sleep pillow spray
Neom Energy Burst On the Go Mist
50g Nutriseed raw Maca powder
Boots £10 gift card (to purchase Pharmaton Vitality Capsules)

Pharmaton Vitality Capsules

So on my next shopping trip, I popped into Boots to buy a bottle of the Pharmaton Vitality Capsules. This contained 30 capsules, currently at an RRP of £9.49, for which the recommended dose is one tablet daily. I decided to take the full packet before telling you what I thought of them. The packet indicates that they are clinically proven against tiredness and lack of energy. Would I find that so?

The first 2 days didn’t go too well with me getting a bad headache overnight. The packet does warn that headaches may be a common side effect. But after that, things improved and although it is difficult to say with any certainty, I feel that overall I was probably more energised. During week 4, I did my first night shifts in several months, and I felt that my body adjusted back better afterwards.

Pharmaton Vitality Capsules

Pharmaton Vitality Capsules contain a special blend of vitamins and minerals, including the unique G115 ginseng extract. The idea is that they work with your body’s natural metabolism to relieve fatigue and restore vitality, and also help keep you stay mentally and physically alert. They can be taken every day for up to 12 weeks. (For the relief of temporary periods of fatigue. Always read the label).

And of course I tried out the other goodies too.

thisworks deep sleep pillow spray

The pillow spray is great. You just spray it on your pillow and the top end of your duvet. Then smell the delightful fragrance of lavender, vetivert and wild camomile as you drift off. Lavender is one of my favourite scents so this was perfect for me.

Neom Energy Burst On the Go Mist

The Neom mist has a lovely fragrance too and is 100% natural, but it comes in a very tiny bottle. I can’t see the size details on the packaging, but I’m guessing 5ml, so it won’t last me long. I’ve already used over half of it. Basically you spritz it above you or on your wrists, then supposedly breathe in through your nose for a count of 7 and out through your mouth for a count of 11. However I found that I couldn’t breathe for anything like this length, so I’m just doing it as slow as I can manage.

And finally the organic maca powder. I had never heard of maca, so I had to do some research. I found that the Incas have been cultivating it for 1000s of years in the high Peruvian Andes, boosting their energy at such a high altitude. More details on Wikipedia. The packet says to add 1-2 teaspoons to your smoothies, shakes, juices and healthy bakes. Well I decided to use it in my not quite so healthy chocolate cookie recipe.

Double choc chip cookies with maca

Double Choc Chip Cookies

Ingredients (makes about 13)

200g butter
200g plain flour
50g cocoa
1 heaped teasp maca powder
120g soft brown sugar
1 egg
few drops vanilla essence
1 tbsp milk
100g chocolate chips

Method

Preheat fan oven to 170 degree C.
Grease 2 baking trays.
Cream together the butter and sugar.
Beat in the egg.
Add the vanilla essence.
Sieve in the cocoa.
Add the maca powder.
Sieve in the flour.
Mix together.
Mix in the chocolate chips.
Mix in milk if mixture is too stiff.
Spoon balls of mixture onto the baking trays.
Bake in pre-heated oven for about 12 minutes.
Cool on a wire rack.
Serve and enjoy.

Double choc chip cookies with maca

Delicious. Everyone gave these the thumbs up.


And here are some more simple tips to help you make the most of your day and get your energy levels back.

  1. Stay Hydrated

It seems obvious but make sure you are drinking plenty of water throughout the day. According to the Natural Hydration Council, dehydration can reduce the ability to concentrate and impact cognitive and physical performance. NHS choices recommend that you drink at least 1.2 litres of fluid a day which is roughly 6-8 glasses of water. The best way to remind yourself is to keep a glass or bottle on your desk and set yourself a target amount to drink by the end of the day.

  1. Eat right

Make sure that you eat the right foods at the right time. It is tempting to reach for high fat, high sugar products when you are tired but these will leave your energy levels crashing, making you feel irritable and still hungry. Keep a pot of nuts such as almonds or cashews at your desk for when you need an energy boost.

  1. Get a good sleep

According to the national Sleep Council, your bedroom should not be an extension of the house. So don’t use the bedroom to eat, watch TV, work or talk in – the bedroom should be used for sleeping. Plan a consistent sleeping schedule by trying to get the same amount of sleep every night and at similar times. Move all screens out of the bedroom and try to avoid staring a bright screen an hour before bed, as the light keeps your brain awake leaving you struggling to drift off.

  1. Move it

If you feel your concentration failing, don’t reach for another coffee or sugary snack – get moving! Even low intensity exercise like a brisk walk around the block at lunch can help reduce the feeling of fatigue.

I’d be interested to hear your top energy boosting tips.

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

Marble Cake

When one of my regular readers recently let me know that she was trying out my chocolate cake recipe, it got me thinking that it was time to try out something new too. And since I sometimes end up buying a marble cake at Lidl, I decided that I would try to bake one, something I’ve never tried before.

Marble Cake

Marble Cake

Ingredients

175g self raising flour
175g butter
175g golden caster sugar
3 eggs
1 tbsp baking powder
3 tbsp cocoa
vanilla essence
3 tbsp milk

Method

Preheat fan oven to 160 degree C.
Line a loaf tin.
Cream together the butter and sugar.
Beat in the eggs.
Add the vanilla essence.
Sieve and mix in the flour and baking powder.
Divide mixture between 2 bowls.
Mix cocoa into one bowl.
Mix milk into same bowl.
Spoon alternate mixtures into the tin.
Bake in pre-heated oven for about 50 – 60 minutes until a skewer comes out clean.
Cool on a wire rack.
Cut into slices.
Serve and enjoy.

Marble Cake

It looked and tasted delicious. I love the swirly way it looks. No wonder it is named marble cake. Just like the pattern of a glass marble.

Marble Cake

Marble Cake

I’d love to hear what cakes you enjoy baking?

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Oreo marshmallow fingers

Last month I took part in the Britmums Oreo Cookie Challenge and was delighted to be one of the winners. Taking part inspired me to try to come up with an Oreo recipe, especially aimed at son2 who is huge Oreo fan.

Oreo marshmallow fingers

Oreo marshmallow fingers

Ingredients (makes about 7)

25g butter
1 packet of Original Oreos
100g mini marshmallows

Method

Tip the Oreos into a large freezer bag.
Crush the Oreos with a rolling pin.
Gently melt the butter in a large pan.
Add the marshmallows and stir until melted.
Stir in the crushed Oreos.
Spoon the mixture into a loaf mould, pressing well into the corners.
Place in the fridge for at least 2 hours.
Remove from mould and cut into fingers.
Serve and enjoy.

Oreo marshmallow fingers

Son2 was very pleased with these, but with hindsight, it would have been better to bake a double batch, as they were all gone too quickly.

I’d love to hear your ideas for Oreo recipes.

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Bulk cooking chicken

I sometimes find it makes sense to buy a larger volume of meat and bulk cook two meals at the same time. This is what I did recently with chicken thighs. I cooked pesto chicken and potato at the same time as a chicken casserole. So no cooking required the next day.

Chicken Casserole with Cheesy Dumplings

Chicken Casserole with Cheesy Dumplings

Chicken Casserole with cheesy dumplings

Ingredients (serves 4)

4 chicken thighs
2tbsp plain flour
1 tbsp olive oil
350g jar of pasta sauce
100g self raising flour
50g cheese
50g suet
pinch of salt
5tbsp cold water

Method

Preheat fan oven to 180 degree C.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat the oil gently in a large ovenproof casserole pot on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Pour over the sauce.
Place lid on casserole pot.
Put the casserole pot on middle shelf of preheated oven and cook for about 45 minutes.
Meanwhile grate the cheese.
Mix, flour, salt, suet and grated cheese in a bowl.
Add the cold water and mix to a dough.
Form into 8 dumpling balls.
Remove lid from casserole pot.
Place dumplings on top of casserole and return to oven for a further 20 minutes.
Serve and enjoy.

Chicken Casserole with Cheesy Dumplings


Pesto chicken and potato

Pesto chicken and potato

Pesto Chicken and Potato

Ingredients (serves 4)

4 – 6 chicken thighs (depending on size)
2tbsp plain flour
700g potatoes
4 small onions
50g basil
1 clove of garlic
30g pine nuts
30g parmesan
3 tbsp olive oil

Method

Preheat fan oven to 180 degree C.
Grate the parmesan.
Freshly pick the basil and wash leaves.
Place basil, garlic, pine nuts, grated parmesan and 2 tbsp oil in blender.
Blend pesto for a couple of minutes, until happy with texture.
Add extra oil if desired.
Peel and chop the potatoes.
Peel and top and tail the onions.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat 1 tbsp oil gently in a deep baking tray on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Spoon pesto generously onto the chicken.
Add the potatoes and onions.
Turn a few times to coat with oil.
Spoon any remaining pesto over the potatoes and onions.
Cook on top shelf of preheated oven for about 50-60 minutes.
Serve and enjoy.

Pesto chicken and potato

I only used 2 onions in this dish, as the boys won’t eat onions, but I recommend 1 small onion per person.

I’d love to hear what food you bulk cook.

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Comfort Food by Julia Bettelheim

I have received a free e-copy of the recipe book Comfort Food by Julia Bettelheim to review.

Comfort Food by Julia Bettelheim

 

Here is the book blurb.

There’s nothing quite like Comfort Food to put a smile on your face and a feeling of contentment in your stomach. Chef Julia Bettelheim is passionate about feeding people; from the students in her university kitchen to guests and family at home. From recipes that are as simple as a sandwich to as technical as a fruit cake, she knows the importance of creating delicious meals that are full of flavour and which always have budget in mind. Her recipes include easy to make classics and mouth-watering family favourites, using easy to find products that are fresh and economical. Fun, fast, indulgent and nurturing, there’s a time and a place for Comfort Food in every kitchen.

I’ve always enjoyed browsing through recipe books, although I did reluctantly reduce my own collection which filled several shelves in the bookcase down to about one shelf to make more space for the boys’ books a few years back. So I was particularly looking forward to reading this book and trying my hand out at cooking some of the recipes. I’m hoping that e-recipe books may be the way forward for me.

Just like most recipe books it is sub-divided into chapters, starting with soups. There are some very tasty sounding treats, but equally a few that I would prefer to avoid like Scottish Rolls. This was one of the two recipes that I was asked to make, but I declined as it includes black pudding, something I hate. Maybe comfort food to some, but not for me. This particular recipe was in the England, Ireland, Scotland and Wales chapter which I laughed to see even included a Deep Fried Mars Bar.

However it was a delight to see tasty sandwiches included. Absolutely comfort food, but something not usually encompassed in a recipe book. And I loved reading the introduction where it mentioned how Julia started with index cards as a teenager. I’ve lost most of my handwritten childhood recipes, but I do still have one scrapbook that I used to paste in recipes from magazines, so I could really relate to that.

Comfort Food is available on Amazon, currently priced at £9.99 in paperback and is also available in Kindle format. A nice recipe book, so long as you aren’t too bothered about the inconsistencies in units, which did bug me a bit. I’ve got my eye on trying the caramel crumble next.

Easy to navigate around the e-version to any recipe with a single click from the index. Nice photos although I would have preferred every recipe to have a picture.



I was asked to test out the Easy Biscuits recipe.

Easy Biscuits

Easy Biscuits

These biscuits are very easy to make; the only time-consuming bit is rolling the balls onto the sheet pan. The biscuits themselves are very plain, but you can let your imagination get the better of you.

Ingredients
500g butter
1 cup sugar
1 tin sweetened condensed milk
5 cups self-raising flour
1 teaspoon of vanilla extract

Cream together butter and sugar, then beat in the milk and vanilla. Stir through the flour until it is all mixed in. Roll tablespoonfuls onto a sheet pan and bake at 170 degrees for 15-20 minutes or until just golden. Using a small 8 oz ice cream scoop also works if you prefer large biscuits.

At this point you can divide the mixture into portions and add some goodies to each portion, for example:

  • 50g candy coloured chocolate
  • ½ cup white chocolate bits and ½ cup dried cranberries
  • ½ cup choc raisins
  • ½ cup milk choc bits

Store biscuits in an airtight container and they stay fresh for about a week.

Easy biscuits

With two blocks of butter, this certainly made a lot of biscuits. Took me a while getting all batches through the oven. And it really hit the spot with all the family, so I’ll definitely be baking this again. I chose to do four variants – plain, chocolate chip, honeycomb and currants using half a cup for each addition. Although you shouldn’t call the plain that in my opinion, as they were so sweet with both sugar and the condensed milk, especially compared to how I often try to reduce sugar content in baking.

I wasn’t quite sure what the recipe meant by rolling tablespoonfuls onto the baking sheet, so I just pushed the mixture off the tablespoon, but otherwise lives up to its name of easy biscuits. Also the recipe needs to be proof-read, as currently it reads that the additional ingredients should be added after baking. I assumed that they were to be added before cooking, not as decoration.

However I did find it particularly irritating that there was no consistency over the units used in the recipe – some ingredients in grams and some in cups. I feel it should have been one or the other. Personally I try to avoid recipes using cups, as I never know what size cup to choose, so mine may have then been wrong against the amount of butter. Also it would be more helpful if it indicated what size tin of milk to use. There was only one size at my supermarket, but is that the case everywhere?

It wasn’t just this recipe that had multiple units. It was fairly common throughout the book. Also some recipes had a combination of ounces and cups, introducing yet another unit. So if there is a reprint, I would recommend standardising the units used throughout. Otherwise define the size of a cup either at the start or end of the book.


About the author

Growing up in Wellington, New Zealand, British born Julia Bettelheim enjoyed an early start in the catering industry and as a teenager took lessons from a private chef. Her family then moved to Melbourne, Australia where she lived for the next twenty-two years and worked as a tupperware sales representative travelling the city providing cookery demonstrations and sharing recipes that were suitable for storing. After her divorce in 2008, Julia moved back to England where she now lives in Chatham, Kent and works as a chef in the kitchen of the cafe at UCL in London.


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.

Comfort Food by Julia Bettelheim

I’d love to hear what dishes are your comfort food?

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MamaMummyMum

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

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