Root Vegetable & Beef Stew

So all this was pulled out of the ground and put straight into a pan on Friday. I didn't use a recipe I just kind of threw everything into a pan and hoped for the best and it turned out pretty tasty! We have an endless supply of fresh home grown vegetables - we're lucky! I cooked up a huge batch to freeze for lazy days. Feel free to change the vegetables up a little!





For 10 servings -

This is what you'll need:

2lbs stewing steak, cut into large chunks
1lb carrots, diced (ours were a mixture of yellow and orange carrots)
700g potatoes, diced
Handful of carrot stalks, roughly chopped
1 tbsp dried basil
4tbsp tomato puree
600ml beef gravy
2 beef stock cubes
600g parsnips, diced
Handful of green beans, sliced
1tbsp honey
5 small onions, diced
3tbsp olive oil
200ml water

This is what you do:

1. Fry onions in oil until soft.
2. Turn up the heat, add beef and seal.
3. Add water and tomato puree, stir and cover. Allow to simmer on a medium heat for 15 minutes.
4. Add the rest of the ingredients, simmer uncovered on a low heat for 30 minutes. When it has thickened, cover and simmer for a further 30 minutes.
5. Add salt and pepper if you wish.
6. Serve and enjoy!

Parsnips go beautifully with honey and cracked black pepper. If you have the time to roast them before putting them in the stew, try it! Dice parsnips, drizzle with a drop of olive oil, honey and pepper and roast for 30 minutes. The sweetness from the parsnips and honey will blend well with the tangy yellow carrots.

Carrot, Corriander & Ginger soup

Wonderfully refreshing and surprisingly filling, here's my take on a classic carrot and corriander soup. Some of this is a fluke (I now prefer the lumps!) but adding ginger has been my doing for years now. I think it adds a real kick and makes this soup a must have when you're feeling under the weather.



For 6 servings:

This is what you'll need -

1lb carrots, peeled and diced
1.5 litres chicken stock
2 thumb sized pieces of ginger, peeled and grated
Large handful of corriander, chopped roughly
Salt & pepper to taste

This is what you do -

1) Boil carrots until mushy. Drain and mash (our food processor broke so I mashed - feel free to blitz until smooth if that's what you prefer)
2) Add hot chicken stock and ginger to the mashed carrots and stir.
3) Add salt if you wish and plenty of black pepper. Simmer for 5 minutes and remove from heat.
4) Add corriander at the last minute and combine.
5) Serve with crusty bread rolls and enjoy!

Mixed Herb Fish Pie

Growing up, most fish pies I had (bar my mother's - this recipe is derived from hers) were made from bland cod in a cream sauce. Despite being incredibly rich, they lacked excitement and flavour. This recipe has become a firm favourite of ours (and Reggie enjoys the odd prawn chucked his way) and we enjoy it both in the summertime and winter.



For 4 servings -

This is what you need:

8 medium sized potatoes
100g cheddar cheese
100g cod, diced into bite sized pieces
100g salmon, diced into bite sized pieces
100g king prawns, peeled and de-veined
100g smoked haddock, diced into bite sized pieces
Handful of fresh parsley, roughly chopped
Handful of tarragon, roughly chopped
Handful of garden chives, roughly chopped
Handful of basil, roughly chopped
2 medium sized onions, diced
2tbsp paprika
2tbsp butter
Juice of 1/2 a lemon
200g cherry tomatoes, halved
1 tin chopped tomatoes (optional - use if you like more sauce)
Salt & pepper to taste

This is how you do it:

1. Peel, dice and boil potatoes until soft enough to mash. Mash whilst adding butter and paprika and set aside. I like to mix in paprika with a spoon instead of mashing it through so there's a marbled effect.
2. Fry onions until brown and add herbs and tomatoes.
3. Once tomatoes have softened, gently mash. If at this point you'd like more sauce, add a tin of chopped tomatoes. Add lemon juice and season to taste.
4. Lay fish and prawns in a casserole dish and pour sauce over the top.
5. Spoon and evenly spread mashed potatoes over the top of the fish.
6. Top with cheese and place in a 180 degree pre heated oven.
7. Remove from the oven after 30 minutes and allow to rest for 5 minutes.
8. Serve with a mild flavoured salad and enjoy!

Caramel Snack-a-Jack with coconut ice cream & sliced bananas

This is a lazy dessert, concocted on a lazy night for two lazy people. But it was delicious and I really enjoyed the textures. My beloved Snack-a-Jacks were to hand and we had some bananas that needed eating up. I had intended to use whipped cream instead of ice cream but it fell out of the fridge while I was opening it...and smashed...everywhere. The cats enjoyed it though. Just as well because the coconut ice cream was surprisingly tasty with the caramel!



For each serving -

This is what you need:

1 Caramel Snack-a-Jack
1/2 banana, sliced
3 scoops coconut ice cream (I'd imagine other flavours would work well too!)

This is how you do it:

1. Use Snack-a-Jack as a base, top with ice cream and banana.
2. Serve and enjoy!

Yes, that's it. I told you it was lazy. I'm looking forward to trying more. I made a similar sandwich type dessert with the chocolate ones which turned out great. Not as easy to eat though! Best thing is, it's not that bad for you. If you use frozen yoghurt instead of ice cream, even better!

Hot (HOT) Wings

A slightly healthier version of a favourite of mine. I love wings. I love them roasted, fried and most of all grilled. They're the perfect pig out food and great to set in front of the boys when you want them to be quiet for a few minutes.



For approximately 20 wings -

This is what you'll need:

Chicken wings (also works for other meat! I've done this with a whole chicken, ribs, pork chops etc.)
3tbsp olive oil
Pinch of salt & pepper
100ml light soy sauce
2 red chillis - diced (keep the seeds in for extra heat)
5 drops of Tabasco sauce
3 cloves garlic, crushed
Thumb sized piece of ginger, peeled and sliced thinly

This is how you do it:

1. Combine everything in a large bowl.
2. Cover with a plate/foil/cling film and put in the fridge for a minimum of 3 hours. Best left for 24 hours!
3. When ready to cook, preheat oven to 190 degrees Celcius.
4. Place wings on a baking tray with a small amount of the marinade.
5. Cook for 30 minutes.
6. Serve and enjoy!

This marinade works for all kinds of meats as long as you like them spicy! Great for BBQs too. If grilling, keep the marinade to brush over the wings while cooking to prevent them from drying out.

Mini Pittas with Warm Salad & Chili Cheese

My new favourite lunch! This dish would also be incredible with mozzerella and other soft cheeses but a friend of mine bought me this delicious chili cheese I wanted to try out. It also works well doing these as mini pizzas. Just follow instructions below but top each pitta instead of stuffing them and put under a grill until cheese has melted.



To fill 3 mini pittas (one serving) -

This is what you'll need:

3 mini wholemeal pitta bread or 1 regular sized pitta bread
Large handful of spinach
2 stems fresh basil, leaves pulled from stems
Small handful of cherry tomatoes, halved
1 tbsp balsamic vinegar
50g grated cheese of your choice or 1/2 ball mozzerella sliced

This is how you do it:

1. Microwave pitta for 20 seconds or until it puffs up - this makes it easier to open them up.
2. Tear small pockets into the pitta bread and set aside.
3. Wash veggies and wilt in a pan with balsamic vinegar
4. If using grated cheese, add to the mix after removing from the heat and toss until cheese has melted. If using mozzerella - stuff pittas with vegetables then place a slice of cheese inside the pocket.
5. Stuff pittas with mixture. Overstuffing will cause them to fall apart so be aware of this!
6. Serve and enjoy!

Chicken Casserole & Couscous

Another simple recipe that can be as hearty or light as you like. Once again, London's summer has been interruped by a cold snap so I decided to whip together something that would warm out tummies and prepare ourselves for a snuggly Sunday night in front of the TV.



For 4 servings -

This is what you'll need:

300g dry couscous
300ml boiling water
1tbsp butter
4 large chicken legs
1 tin chopped tomatoes
Large handful of parsley, chopped
6 cloves garlic, peeled and pressed
2 medium onions, diced
4tbsp olive oil
4tbsp grated parmesan cheese
1tbsp paprika
Salt and pepper to taste

This is what you do:

1. Preheat oven to 190 degrees celcius.
2. Heat oil to a medium heat and add garlic and onions, sautee for a minute or so until soft.
3. Add tomatoes and stir thoroughly.
4. Add 1/2 the parsley, paprika, salt and pepper to taste and remove from heat.
5. Arrange chicken legs in a large casserole dish and pour sauce over the top.
6. Sprinkle grated parmesan over the top and place in the oven for 40 minutes or until the chicken easily slides off the bone.
7. Prepare couscous according to directions on the packet.
8. Once ready, toss with 1tbsp butter and remaining parsley.
9. Serve on the side of the chicken with sauce drizzled over the top...and enjoy!

For a lighter meal, cook as above but allow to cool. Remove chicken from the bone, shred then toss with the couscous and some of the sauce.

Chicken & Aubergine Curry

This is yet another one of those dishes you can cook way ahead of time and keep in the freezer. Aubergines or eggplants as I've always known them - are a vegetable I've had to grow accustomed to and I have to say - I love them now. My mum used to cook them all the time and I'd never touch them. I think it may have been the texture I didn't like. Either way, I love throwing them in a good curry. They're great at soaking up all that flavour.



For 6 servings -

This is what you'll need:

300g rice
1 large aubergine, diced into large chunks
600g boneless, skinless chicken, diced - I used diced chicken thigh
Handful of green beans, chopped in half
5tbsp curry paste
1 can coconut milk
1 large onion, diced
1 thumb sized piece of ginger, peeled and grated
2 cloves garlic, peeled and crushed
Handful of corriander, chopped roughly
2tbsp olive oil

This is how you do it:

1. On a medium-high heat, add oil and curry paste and quickly stir until bubbling.
2. Add onion, garlic and ginger and stir for about 1 minute before adding the chicken.
3. Once the chicken has browned slightly, add the aubergine and green beans. Fry for a further 3 minutes.
4. Add coconut milk and 3/4 of the corriander.
5. Stir and leave to simmer for approximately 20 minutes.
6. While curry is simmering, cook the rice according to instructions on the packet.
7. Serve with remaining corriander sprinkled on top and enjoy!

Lack of posts = a lack of cooking

I haven't posted anything recently. This is down to the fact that both John and I have been extremely lazy. On the days we're not pigging out on takeaways (I know...I know...) we're eating leftovers from the freezer. It meant we were able to clear some space though!

Coming up - A quick, simple chicken curry and some kind of dessert using my latest obsession: Chocolate or Caramel Snack-a-Jacks.

Vegetable Spring Rolls

A great snack or accompaniment to a main meal (try a Spicy Prawn Stir Fry) spring rolls are fantastic for preparing in large batches and simple to freeze for later.



For approximately 50 spring rolls-

This is what you'll need:

Spring roll wrappers - or you can make your own - recipe here. It's always a good idea to buy more than you need as some will inevitably tear.
5 large carrots, grated/julienned
5 spring onions, chopped
2 cloves garlic, peeled and crushed
Juice of 1/2 a lemon
1/2 head of white cabbage, chopped finely
3tbsp Maggi Liquid Seasoning
2tbsp oil
Vegetable or sunflower oil for deep frying - how much you'll need depends on the pan you use.

There are hundreds of variations of this recipe and you can more or less put anything you like inside a spring roll - these are just the ones I made today! I've used various meats, noodles, vegetables and seafood in spring rolls. Both deep fried and cold. To make cold spring rolls, you'll need to use rice wrappers.

This is how you do it:

1) Using 2tbsp oil, fry garlic, cabbage, spring onions and carrots in a wok or large frying pan until soft.
2) Add Liquid Seasoning and lemon juice and fry for a further 2 minutes.
3) Transfer filling to a collander and drain liquid. Once the majority has drained, press down with a large spoon/ladel until you have removed as much liquid as possible from the mixture.
4) Wrap your spring rolls - you can learn how to do this here. I would do them much bigger but it's usually best to start off with small ones as they're easier to roll.
5) If you're freezing extras, line each stack with greaseproof paper before freezing in an airtight container.
6) Heat up your oil until it is smoking (it needs to be very, very hot)
7) Gently place around 5 spring rolls at a time in the oil. Any more and the oil will cool down too much.
8) Remove and allow to drain upright in a bowl lined with a paper towel. If you drain them flat, the oil will make the wrapper soggy/greasy.
9) Serve with sweet chilli sauce and enjoy!

Pork Adobo & Brown Rice

One of my favourite Filipino dishes has to be adobo. Chicken or pork...or chicken AND pork. We call this CPA in our family. Not the healthiest of meals (I saved myself a tiny bit by cutting off most of the fat!) but definitely delicious.



For 4 servings-

This is what you'll need:

400g rice - white or brown
600g lean pork, diced (I used pork belly because it's all we had but it is particularly fatty so I don't recommend it - unless you're like my Tito (uncle) Boy who ONLY eats the fat) You can also use chicken or a combination of both.
2 cloves garlic, peeled and crushed
1 medium onion, diced
130ml soy sauce
130ml white vinegar
250ml water
4 bay leaves (dried)
2tbsp corn starch/corn flour
1tbsp black peppercorns (though when I cook this for John I use ground black pepper so that's fine too)
3tbsp oil

This is what you do:

1)In a large pan, fry garlic and onion until soft.
2) Add pork, water, soy sauce, vinegar and bay leaves. Simmer until meat is tender. Start cooking your rice according to instructions on the packet.
3) When meat is cooked, remove from sauce and fry in a non stick pan until brown.
4) Return the meat to the sauce and add corn starch to thicken.
5) Once thickened, simmer for a further 3 or 4 minutes.
6) Serve with rice and enjoy!

Soy Sauce Salmon & Stir Fry Spaghetti

Again, in an attempt to use up what we already have (I recently discovered how much money we waste on the weekly shop by forgetting what's in the fridge/freezer/cupboards!) I took a chance on this and hoped that it would work out. The silence while John was eating was enough to let me know it was good so I thought I'd share it. The salmon is rich so I thought a nice light pasta to go with it would be perfect.



For 2 servings -

This is what you'll need:

2 salmon fillets
1 red chilli, chopped
4 spring onions, chopped
Handful of cherry tomatoes, cut in half
2 large handfuls of spinach
4 large mushrooms, sliced thinly
100g spaghetti
Dash of soy sauce
Dash of Worcester sauce (Lea&Perrins)
Black pepper
4tbsp olive oil

This is what you do:

1. Cook spaghetti according to instructions on the packet. Add 1tbsp olive oil to prevent pasta from clumping. Drain and set aside.
2. In a non stick pan, add soy sauce, Worcester sauce and 1tbsp olive oil and put on a medium/high heat.
3. Place salmon in the pan skin side down and fry for 5 minutes (adjust time according to the thickness/size of the fillet, but don't worry too much about overcooking/drying - it's cooking in sauce!). Once you turn the fish over, start on the spaghetti.
4. In hot a wok, heat 2tbsp oil and add chilli, spring onions and mushrooms. Stir fry for 2 minutes and add tomatoes and spinach. When spinach has wilted, add spaghetti and stir fry for a further minute or so. If you like, add a small amount of butter at this point.
5. Remove wok and frying pan from heat, add a squueze of lemon juice to the pasta and...
6. Serve and enjoy!

Spicy Prawn Stir Fry

We had some prawns and a ton of veg that needed to be used up so luckily I had a stash of Vietnamese noodles in the cupboard. I know that in this country, egg noodles are the norm when it comes to stir fries but I find them too heavy and far too greasy. I prefer rice noodles.



For 2 servings -

This is what you'll need:

2 bundles of bún or Rice Vermicelli
1 red chilli
2 cloves of garlic, peeled and crushed
4 spring onions, chopped (don't just use the bulbs - the leaves have plenty of flavour too!)
A thumb sized piece of ginger, peeled and grated
250g king prawns, peeled and cooked
1 large carrot, sliced
Handful of green beans
Handful of mange tout
Handful of baby corn
A few drops of Maggi Liquid Seasoning (I use the hot one)
2tbsp olive oil

This is how you do it:

1. Soak noodles in boiling water until soft. Add a small amount of oil to ensure the noodles don't stick, drain and set aside.
2. Add oil to a pan and fry garlic, ginger, chilli, baby corn and carrots. Stir fry for about 5 minutes. If you are using different vegetables, start frying the ones that take longer to cook first.
3. Add green beans and spring onions. Stir fry for a further minute or so.
4. Add prawns, mange tout and Liquid Seasoning.
5. Once everything is cooked - veggies should still have some bite! - remove from heat and add the noodles.
6. Combine thoroughly, add more Liquid Seasoning to taste.
7. Serve and enjoy!

Beef Casserole & Mash

Today, it was absolutely freezing so I thought "bring on the comfort food." I remembered I had some diced beef in the freezer and some leftover veg. This is a hearty meal, perfect for cold evenings when you can't be bothered to stand over the hob and "stir continuously until thickened." You chuck the ingredients into a casserole dish, bung in the oven and lay back and watch telly for an hour. At least that's what I did.



For 6 servings -

This is what you'll need:

3 cloves of garlic, peeled and crushed
2 medium sized onions, sliced thinly/diced/grated - whichever you prefer
700g diced beef or lamb (if using lamb - add some mint, it's gorgeous)
Veggies of your choice, as much as you like - I used leftover green beans, carrots and cherry tomatoes (John's mum harvested a lot this year) but frozen veg will do fine as well
4 heaped tablespoons of onion gravy granules
1 beef/lamb stock cube
500ml hot water
10 medium sized potatoes - Maris Piper are my tatty of choice for mash
1tbsp butter
Dash of milk

This is what you do:

1. Preheat oven to 150 degrees celsius. Peel and quarter potatoes. Put in salted water and set aside. Leaving your potatoes in water ensures they don't go brown.
2. Chop vegetables up into chunky, bite size pieces.
3. Mix stock cube and gravy granules with hot water until smooth. If the mixture is too thick, add a little water.
4. Put beef, vegetables, onion and garlic into a large casserole dish and pour gravy mixture over - mix thoroughly and make sure the sauce covers the meat.
5. Put the dish in the oven until meat is tender - this will take about an hour.
6. Half an hour after the casserole has been in the oven, put your potatoes on a medium heat until soft - this should take about 25 minutes.
7. Once potatoes are cooked through, drain and set aside. Turn off the oven and allow casserole to sit.
8. Pour a small amount of milk and the butter into the pan you boiled your potatoes in and heat gently. By using hot milk and melted butter instead of cold milk/cold butter, your mashed potatoes will be much fluffier!
9. Once milk has heated, add potatoes and mash until smooth (unless you like lumps of course)
10. Serve and enjoy!

Baked Salmon w/ Garlic Brown Rice, Stir Fry Veg & Garlic Hollandaise Sauce

Fancied some fish this evening so we decided to buy some salmon. I whipped this up in about 30 minutes - it does require some multitasking.



For 2 servings -

This is what you'll need:

4 cloves of garlic, peeled and crushed
2 salmon fillets
Sachet of Hollandaise sauce + milk & butter (or make it yourself if you know how and have the time)
100g brown rice - wild rice also works beautifully with this dish
4 large mushrooms, sliced
Handful of green beans, sliced
8 Cherry tomatoes, cut in half
Thumb sized piece of ginger, peeled and grated
1 lemon, sliced
3 tbsp extra virgin olive oil

This is how you do it:

1. Cook rice according to instructions on packet and preheat oven to 150 degrees celcius.
2. While rice is cooking, lay a large sheet of foil on an oven tray and place two strips of lemon slices - long enough to lay each fillet of salmon on top.
3. Place salmon on lemon slices and fold foil over the top to form a parcel. Make sure there is a small hole for steam to escape. By laying the fish on the lemon, it's going to absorb the flavour and you'll avoid having to peel the fish off the foil when cooked.
4. Put salmon in the oven until the fish flakes - approximately 20 minutes.
This is where the multitasking comes in! The next few steps need to be carried out at the same time.
5. About 10 minutes after you've put the fish in the oven, pour a tablespoon of oil into a wok and fry ginger on a gentle heat for one minute.
6. Increase the heat to a medium/high heat and add vegetables to the ginger and stir fry until cooked. Make sure the veggies still have a bit of crunch.
7. Add the remaining tablespoon of oil to a pan and add 3 cloves of crushed garlic. Gently fry for one minute then add the rice and combine.
8. Prepare the hollandaise sauce according to packet instructions and add 1 clove of crushed garlic.
9. Remove salmon from the oven and allow to sit for a few minutes before opening the parcel. Be careful of steam!
10. Serve with a lemon wedge and enjoy!

Prawn & Spinach Creamy Pasta

I was craving a creamy pasta the other day and instead of resorting to a carbonara, I made this. It's a flavourful, satisfyingly creamy yet light sauce which included one of my favourite foods: prawns! This dish is extremely easy and quick to prepare. I have tried to make this as healthy as possible so have used no oil and low fat creme fraiche and cheese.



For 2 servings -

This is what you'll need:

160g dry pasta
250ml low fat creme fraiche
Bag of spinach
3 cloves of garlic, peeled and crushed (use less if you wish - but I LOVE garlic!)
350g peeled & cooked king prawns
100g smoked cheese, grated
Salt and pepper to taste

This is how you do it:

1. Cook pasta according to instructions on packet. Drain and set aside.
2. Wash spinach and wilt in a dry non stick pan.
3. Pour creme fraiche into a hot saucepan and add garlic, stirring continuously.
4. Add spinach and prawns and half the cheese to sauce.
5. Once cheese has melted, add pasta and combine. Add salt and pepper to taste.
6. Serve with remaining cheese sprinkled on top and enjoy!

Curry Pizza

John's brother came over yesterday and I decided to make something a little more exciting for him. I made pizza with a turkey curry topping. This is an idea that stemmed from my university days - I often cooked meals in large batches and froze them in single portions to save time and money. When I got bored of eating bolognase/curry/chilli etc, I spread it over a pizza base and had a new meal! It's a fun way to use up leftovers too. Or get your kids to eat something they normally wouldn't.



For 4 individual pizzas or one large pizza -

This is what you'll need:

- Ready made pizza base/s or a box of pizza base mix
- Approximately 400g turkey breast or substitute with another meat of your choice, diced into small pieces
- 1/2 can of coconut milk or chopped tomatoes as a healthier alternative
- 3tbsp curry paste - the strength is up to you but keep in mind the coconut milk will cool it down slightly
- Other toppings - I used mushrooms and home grown cherry tomatoes - as much as I could fit on the pizzas!
- Approximately 100g your favourite cheese, grated
- 1tbsp extra virgin olive oil

This is how you do it:

1. Prepare pizza base/s according to instructions on the packet (split dough into 4 if making individual pizzas) and lay on a lightly floured baking tray, or lay ready made pizza base/s on a baking tray. Preheat your oven to 200 degrees celcius.
2. Lightly coat the bottom of a non stick pan with oil and place on a medium/high heat. Add diced turkey and fry until golden brown. Add curry paste and fry for a further couple of minutes.
3. Add coconut milk or chopped tomatoes, turn down heat and simmer until cooked through.
4. Spoon curry evenly over pizza bases and add your other toppings.
5. Sprinkle grated cheese over the top and pop in the oven until the pizza crusts are golden brown. This will take approximately 20 minutes.
6. Serve and enjoy!

I served this meal with a portion of home made chips and a beetroot and cherry tomato salad and the two boys (and myself) really enjoyed it.

Side note: If anyone decides to make a chilli con carne pizza - a dollop of creme fraiche on top is so yummy!

Introduction

Since starting my Beauty Blog I've realised how much I enjoy sharing my ideas and experiences. Now, I have another corner of the internet to share my love of food.

This is partly to share my experiments and recipes and partly to keep track of what I've been eating. In any case, I truly hope you enjoy reading.

Chrissy xx