Christmas Day just around the corner…..

The Festive Season is well & truly upon us….and with Christmas day just around the corner…

At this time of the year with so much going on its really important to plan this will take the stress out Cooking this Christmas.    So sit down, make yourself a nice cuppa… 

Firstly, write down a couple of basic menus for over the festive season from the menus write your  shopping list  this should only take about 15 mins but could save you hours and a lot of money --  you should also find you could do it all nearly in one trip out to the shops rather than ten!! 

Happy Planning & hope you have lots of fun this festive season!!!!

Do log on next week as we have a fantastic Christmas Day Menu planned!!

Magical Christmas 

Some households are extremely busy on Christmas morning, families barely get time to eat never mind relax...  

So how about making breakfast/brunch the day before and then all you do is pop into the oven on Christmas morning and 25 mins later its ready..

French Toast with mixed berry sauce

Bread soaked in a simple mixture of milk, sugar,  eggs – pop into a baking dish and leave in the fridge overnight - 

Next morning..Preheat oven to 200 degrees. . Bake until French toast is set in centre about 30 mins and serve with mixed berries or sliced bananas.

Snacks & Nibbles

Crunchy Christmas Crostini

Ciabatta bread, sliced, drizzled with olive oil and baked for 10 mins until golden and toasty..  cool on a wire rack – when cool top with crumbled stilton, drizzle of cranberry sauce or a slice of quince paste..

No fuss but sophisticated starter ideas...

Melon with Parma ham and cranberries..

A Fab Prawn Cocktail

I know this sounds so traditional, its all in the presentation… so I serve the Prawn Cocktail in martini glasses which I picked up in a bargain shop...  

4 prawns pp and 1 slice of smoked salmon pp

1 Lime cut into thin slices

1 Lemon 

1 Avocado

½ Iceberg lettuce

Marie Rose Sauce

Mayo, ketchup, lime juices splash of Worcestershire sauce combine

Slice the Smoked Salmon & avocado into bite sized pieces

Shred the iceberg lettuce – juice the lemon 

To Assemble.. place some shredded lettuce into each glass… squeeze a little lemon over each one

Pop in some prawns, smoked salmon & avocado

Drizzle with a little bit more lemon

Gently spoon over a little of the Marie Rose Sauce into each glass.. place the remainder into a bowl and leave on the centre of the table.

Flick a little cayenne pepper over the top of each glass for presentation…

Place a slice of lime on the side of each glass

Mixed salad leaves with crumbled Stilton cheese, Pinenuts & Semi Sundried Toms..– 

serve it with crusty bread

Combine the olive oil with the lemon & balsamic …  Can be made 2 days in advance & left in the fridge in a closed container..

Super simple veggies

Foil Veggie Parcels are a great way of saving space in your oven, cut down on the washing up and are vv tasty too!!

Simply tear off a piece of foil large enough to hold your veggies place the in the centre of the foil drizzle with olive oil, lemon, balsamic, red wine vinegar, fresh herbs, garlic .... lots of ideas ..

Carrots, parsnips sliced with a drizzle of olive oil, fresh thyme and a drizzle of honey.

Sliced peppers, Aubergines, Courgettes with 

Garlic,  black pepper red wine vinegar splash and a drizzle of olive oil.

Brussels sprouts coarsely chopped toss in a little melted butter place them in a big heap in the middle of your foil – season with salt and pepper cook until aldente ..  circa 20 mins 

Shredded Brussels sprouts w butter & seasoning

Shredded Brussels sprouts w chorizo, pancetta or bacon ..

Roast Brussel sprouts with pecans – slice brussel sprouts, pop into a baking tray toss with olive oil and pecan nuts and roast for 20 mins or until tender..

Enjoy…. It’s simple food with a touch of class!!

Donellis Make Ahead Christmas

Mulled Wine

Pop 1 bottle of red wine, 3 cups of water, 3 cups of orange juice, 2 cinnamon sticks a few cloves into a pot bring up to just below boiling & keep at that temperature for 10 minutes- strain and pop into clean bottles – keep in the fridge for 3 weeks.

Limoncella is a traditional lemon liqueur, originating from the Amalfi Coast in Italy.  It’s actually a vv simple recipe and uses few ingredients. Lemons, Vodka, Sugar & water...  great as an après dinner drink or pop into a fancy bottle and give as a gift!

Cranberry Relish – brilliant for use with meats or even cheeses it also makes great gift to give family or friends – stores for the next 4 weeks fantastically – 4 cups of  cranberries, juice of fresh orange, 3 tablespoons of port, sugar to taste  bring to the boil in a pot, cover and simmer for 5 mins.. pop into sterilised jars..

Super simple chocolate truffles  

What You Need:

1 cup of Cream Cheese room temperature, 1/3 cup of chocolate chips + more -  Optional 2 tablespoons of peanut butter. 

Combine cream cheese & melted chocolate chips, drop spoonfuls onto baking paper, pop into the fridge to chill, dust with chocolate powder ..

Fish Cakes 

Great for a festive starter or lunch..

Combine 3 cups of cooked salmon, with 2 cups of mashed potatoes, half a cup of sprint onion chopped, juice of 1 lemon + zest.  Form patties, dip in egg & breadcrumbs and freeze until ready to cook... defrost in the fridge before cooking

Fish cakes - delicious served with pickled red onion and cucumber

Finely sliced red onion & cucumber.  

Mix 1 cup of water with 1/3 cup of white wine vinegar & 1/3 of a cup of sugar stir to combine until the sugar is dissolved – pour over the onion & cucumber pop into jars – will keep for 2 weeks.  Great with any seafood and Another Great Pressie..  

Apple & Walnut Marmalade – delicious with cheeses

Wonderful Italian Chocolate Christmas Cake 

If you’re not into Traditional Christmas Cake why not try this..

-A rich chocolate cake with the festive flavours of cinnamon, orange and brandy..

Cranberry port and orange relish

450g Cranberries 

Juice and zest of 3 oranges

75g caster sugar

3tbs port

1. Heat the cranberries, orange juice, port, ginger and sugar in a saucepan stir until sugar has dissolved.  
2. Bring to the boil and stir again, cover and simmer for 5 mins.  
3. Pop into a clean sterilised jar and store in the fridge for up to 3 weeks..

Make addition batches and tie jars with festive ribbons to make great gifts..

Apple & Walnut Marmalade… 

Delicious with cheeses.. 

450g red eating apples

60g unsalted butter

juice and zest of unwaxed lemon

75g soft brown sugar

125g walnuts chopped roughly

2 tbs of brandy

1. Cut apples into quarters.. don’t peel…  take out core and cut quarters up into little pieces… 
2. Melt butter and add lemon, sugar and apples, Simmer for about 15 mins stirring occasionally, until apples are cooked but not falling apart.  
3. Turn up the heat to cook off the excess liquid. 
4.  When the mixture is cool, add the walnuts.
5. Transfer to a sterilized jar and store in the fridge for about 1 week.

Super Simple Chocolate Truffles

What You Need:

• 8 ounces Cream Cheese at room temperature 
• 1/3 cup Chocolate Chips
• + more Chocolate Chips for dipping

Place the cream cheese in a bowl.

Melt the 1/3 cup chocolate chips in another bowl. You can do this on the stove top or in the microwave. Stir to make sure there are no large pieces.

Pour the melted chocolate into the cream cheese. 

Whip the melted chocolate into the cream cheese. Using a small spoon, drop spoonfuls of the mixture onto a tray that is covered in greaseproof paper. Place the tray in the fridge and let the truffles chill for a few hours until they are hardened.

Once the truffles are hardened, melt more chocolate chips and dunk the balls until they are coated or dust in chocolate powder. 

Yum, these Simple Chocolate Truffles are such a tasty treat! Store in a covered container in the fridge for up to a week.  You could also whip in some peanut butter for chocolate peanut butter truffles!

Wonderful Italian Chocolate Christmas Cake

A rich chocolate cake with the festive flavours of cinnamon, orange & brandy

225g dark chocolate

25g unsalted butter melted and cooled

2 tablespoon v fine breadcrumbs

125g whole blanched hazelnuts

125g walnut pieces

5 drops of vanilla extract

65ml brandy

1 teasp cinnamon 

200g golden caster sugar

5 large eggs separated

1 large orange, scrubbed under warm water and the peel without pith 

remove with a potato peeler and very finely chop

8 in loose bottomed tin

Pre-heat the oven to gas mark 4 350 or 180

1. Begin by buttering the cake tin generously, then sprinkle the inside with breadcrumbs, shaking off any excess.  
2. Pop the hazelnut and walnut pieces in a food processor, then break the chocolate into small pieces and add to the nuts.  Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground.  
3. Transfer the mixture to a large bowl and stir in the vanilla extract, brandy cinnamon and melted butter and sugar mixing thoroughly.  
4. Now gradually add the egg yolks, mixing in very well and finally add the orange peel.
5. Next whisk the egg whites to the stiff peak stage but not so thick that they become dry.  Gently fold them into the chocolate mixture with a large metal spoon a few tablespoons at a time.  
6. When all the eggs have been folded in spoon the mixture into the tin and bake in the oven of the centre shelf for about 1 hour to 1 hour 10 mins.  
7. Cover the cake loosely with baking parchment for the last 10 mins to prevent it becoming too brown.   
8. Remove – leave in the tin for a few mins then pop out to cool on a wire rack.
9. You can put some chocolate icing on this cake however I think it looks just fab to decorate with a sprig of holly or some little red berries & a dusting of icing sugar.
10. This cake freezes perfectly and keeps in the fridge wrapped in parchment & foil for about 2 weeks.. if you can resist it….

Limoncella 

Limoncella is a traditional lemon liqueur, originating from the Amalfi Coast in Italy.  Thanks to an old Italian Friend of mine, many years ago I managed to persuade her to part with her Uncle’s Limoncella Liqueur recipe its actually a vv simple recipe and uses few ingredients. Lemons, Vodka, Sugar

Keep Limoncella in the freezer, its fab as an after dinner drink in a little shot glass. Or pop a nip in sparkling wine with a strawberry!!!

You just need a little time and patience ... the end result is worth it...

So here’s what you need...

8 unwaxed lemons

500ml of vodka

2 cups of caster sugar

2 cups of water

Soak the lemons in cold water for 1 hour, remove and dry well.

Get yourself a very sharp knife and very finely peel the lemons, ensuring no pith is attached.

Pop the peel into a large jar and cover with 350ml of vodka.  Cover and allow to stand in a cool dark place for 3 days.

3 days later.....

Pop the sugar into a pot with 2 cups of water, combine well and bring to the boil.

Reduce the heat, and simmer for 20 mins.  Allow to cool completely.  

Add the syrup to the vodka/peel mixture and combine really well.

Allow to stand again in a cool dark place for 2 days.

2 days later.....

Add the remaining vodka, 150ml to the jar.  Allow to stand again in a cool dark place for 2 days.

2 days later.....

Filter the mixture through muslin and use a funnel to pop the liquid into a bottle.  

I buy some of those flip top bottles and it looks great in them...

Leave to Stand in a cool dry place for 1 week before popping into the freezer.

Thanksgiving Feast

Thanksgiving is the single biggest holiday in America, where families from all religions and nationalities come together to celebrate.  Thanksgiving has been celebrated for a long time in America however it was not until 1941, that congress declared Thanksgiving as a national holiday, to be celebrated the 4^th Thursday in November.

Turkey is the traditional dish for the Thanksgiving feast. In the US, about 280 million turkeys are sold for the Thanksgiving celebrations. There is no official reason or declaration for the use of turkey. They just happened to be the most plentiful meat available at the time of the first Thanksgiving in 1621, starting the tradition.

Side dishes are what make a Thanksgiving Dinner so why not try some of these to even go with a traditional roast dinner.. 

New York Style Wacky Sweet Potatoes 

Peel and slice 5 sweet potatoes, c & mash with a spoon of butter, 3 tablespoons of orange juice and a sprinkle of cinnamon.  Pop into a gratin dish and top with mini marshmallows bake for 15 mins until marshmallows are puffed up and golden brown .....  

Roasty Sweet Potatoes

Cut 6 sweet potatoes into large cubes, pop into a bowl and drizzle with the olive oil, cumin salt & black pepper.  Bake at 200 for 30 mins.

Sweet potato casserole topped with pecans

Peel and slice 5 sweet potatoes, place in a gratin dish, cover with veggie stock, top with grated parmesan cheese, bake at 200 for 40 mins remove from the oven scatter the chopped pecans over the top bake again for 10 mins.

Sweet Potato Gratin

Peel and slice 5 sweet potatoes in a gratin dish, cover with heated cream with garlic, season with salt and pepper cover with a mixture of 1 cup of  breadcrumbs and parmesan cheese.

Bake for 45 mins or until tender at 200 degrees.

Caramelised Brussels Sprouts with pistachios

2 cups of Brussels Sprouts sliced – steam for about 8 mins.

Melt some butter in a non stick pan – pop in half a red onion sauté and a dash of red wine vinegar cook until onions are nice and brown, tip in the Brussels with a tablespoon of brown sugar and another dash of vinegar, sautee until heated through – pop into a bowl and garnish with a handful of pistachios.

Succotash…

An American veggie dish... with onions, garlic peppers, courgette, corn, peas and butter beans in a tasty tomato sauce...

In a non stick pan heat the olive oil cook the onion until translucent, then add the garlic cook for 1 min.

Now pop in the peppers & courgettes, cook for about 5 mins and  then add the corn, peas, beans & pasata. 

Continue to cook for about 10 mins until the veggies are tender.  

Season with salt and cracked black pepper

Sesame Green Beans

Heat a little oil in a non stick pan, add sesame seeds stir in 2 cups of  green beans, sauté for 2 mins, pour over quarter of a cup of veggie stock cook for 10 mins until stock evaporates and beans are tender.....

Maple Roast Turkey Breast w Riesling Gravy

1 Turkey Breast 

3 tbls of butter

3 tbls of pure maple syrup

1 cup of Riesling wine

1 cup of stock

Oven @ 200  gas 6

1. Season the turkey breast with salt, pepper and rub with 1 tbls of butter.
2. Pop the Turkey into a baking pan and place in the oven to cook
3. About an hour before the end of cooking gently melt the maple syrup and butter pour mixture over the turkey breast and continue to cook.
4. Remove the turkey from the oven and place on an carving board to rest, (as it better to carve) covered completely with a clean cloth
5. Reserve the pan juices to make the Riesling wine gravy

Riesling Wine Gravy

Drain excess fat from the juices of the pan, transfer to a small pot.  Pop the wine, salt & pepper into the pot and bring to the boil.  Leave to simmer and transfer to a sauce boat or if you wish to thicken it with a teasp of gravy granules.

Sweet Pumpkin, Nutmeg & Pecan Pie 

1kg of pumpkin or butternut squash

100ml milk

100ml cream

3 eggs

200g brown sugar

500g short crust pastry

1 tsp cornflour

2 tbsp caster sugar

200g soft brown sugar

Grating of Nutmeg

1 pinch of cinnamon

1 handful of chopped pecans

You need a 23cm pie dish for this recipe.

• Peel & Chop the pumpkin bite sized chunks.  Pop the pumpkin into a pot with the milk, sugar, cinnamon and a grating of nutmeg, cover and cook over a gentle heat for about 45 mins to 1 hour, ensuring the pumpkin is soft.
• Drain and leave to cool in a sieve over a bowl for a few mins.
•  Meanwhile butter the pie dish with a little butter.  Roll out the pastry & line the pie dish with 2/3 of the shortcrust pastry .  
• Pop the pumpkin into a bowl and mash well, combine with cream, 2 eggs and the cornflour.  
• Pop the pumpkin mixture into the pastry case and scatter the pecan nuts over the top.  Roll out the remainder of the pastry into a circle to fit the pie dish.  
• Use a fork to press the sides down.  Pop the remaining egg into a cup, whisk with a fork until frothy, and brush the top and sides of the pie case with the egg mixture.  
• Use a fork to make an air hole in the centre.  Bake in a preheated oven @ 170 for about 45 mins or until golden brown.   

Serve with freshly whipped cream…….

Spooky Feast!

Create a spooky feast for friends large and small and keep everyone entertained...

Halloween Punch

500ml of Cranberry juice

1.5 litres of lemonade -  Adults sparkling wine 

3 limes juiced 

1 large handful of gummy worms

Mix the lemonade and cranberry in a large bowl pop in a few handfuls of ice stir well and drape the gummy works over the edge of the bowl..

Serves at least 10

Witches Cauldron 

1 round crusty loaf of bread

1 egg beaten

1 cup of poppy seeds

Olive oil 

Slice top off the loaf, then scoop out the soft bread from the middle of the base.

Brush the outside of the loaf with beaten egg and roll the crust and lid of the “Cauldron” with poppy seeds – pop onto a baking tray and bake for 10 mins at 180C...

You can then fill your cauldron with dips of your choice ...

For example Guacamole 

Avocados x 2 – chilli optional – 1 lime juice  -coriander

Combine the avocados, chilli, lime juice and coriander.. Pop into the Cauldron...

Creepy Tortillas – 

8 Tortillas – Halloween cookie cutters 

Spray tortillas with cooking spray – cut out shapes – lay on a baking tray cook at 180 until slightly browned – cool on a wire tray – when cool store in an airtight container..  

Green Curry

Green curry paste 2 tablespoons -  1 can of coconut milk –

4 chicken breasts – 1 courgette – 1 cup of frozen peas – 1 handful of torn basil.

Vegetarian Green Curry 

Butternut squash cubes 2 cups, 1 courgette, frozen peas & a handful of torn basil...

Heat the curry paste on a gentle heat – combine with the coconut milk, bring up to a simmer – add the chicken & courgette bring back 

to a simmer for 15 mins – add the peas & torn basil..

Serve with steamed rice..

White Chocolate Ghosts…..

1 large bar of white chocolate 

4 medium-large, ripe bananas

3 tablespoons desiccated coconut

Handful dark chocolate drops

In a small bowl, gently melt the white chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.

Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.

Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate drops eyes and a one for a mouth..

Freeze the lollies for at least 4 hrs.

Chocolate Dipped Apples

6 Irish eating apples

3 handfuls of  chocolate drops

Sprinkles

Simply melt the chocolate over a pan of simmering water, then spike the apples with wooden skewers or lollipop sticks and twirl them around the chocolate.. then dip in the sprinkles.. Just lovely..

Super quick healthy brekkies

Oatmeal - Porridge

Oatmeal is a is a great breakfast cereal and helps keep us fuller for longer which certainly helps when we are trying to get through a hectic morning...

Overnight Oats

Overnight oats are simply oats that you soak overnight in liquid,  milk, almond milk or yoghurt they have to be the simplest, quickest brekkie you could ever prepare  – they need at least 4 hours to soak up the liquids..    basic recipe is 1/3 cup of oats to 1/3 or ½ cup of liquid..  

Overnight oat  mixtures ....

½ cup of milk, 1/3 cup of oats, ½ mashed banana ,1 teasp spoon of chopped nuts – combine and leave overnight in the fridge to soak

Apple pie --  try chopped pink lady apples and a sprinkle of cinnamon

Blueberries, strawberries, raspberries also work very well – if fresh arent avaiable get some frozen berries as they will thaw overnight...

Toppings – Sprinkle with Granola, chopped nuts, sprinkle of cinnamon, nutmeg or even a dusting of dark chocolate!

Egg muffins

Beat 6 eggs add 2 handfuls of cheese, chopped mushrooms and tomatoes to mixture – pour into a jug or use a small ladel to pour into a silicon muffin mould, bake at 200 for 15 to 20 minutes or until set.  

When cooled wrap individually and have ready for T delicious for brekkie on the Run.. eat cold or pop in the micro for 20 seconds

Chopped spinach, roast peppers, ham or lean bacon.

Peanut butter and banana smoothie

Blend 1 banana,  2 tbls of peanut butter, 1 cup of almond milk, few ice cubes ...  you could add a scoop of protein powder for an extra protein boost..

Brekkie Quinoa bites

2 cups of cooked quinoa, 2 eggs, 1 cup of spinach,  ½ cup chopped tomatoes, 1 cup of grated cheese.

Mix well, season with salt and pepper.  Scoop into a silacon muffin tin and bake at 200 for 15 mins.

Poached eggs w Avocado

2 slices of wholegrain bread toasted & topped with mashed avocado & poached eggs... 

Egg Scrambles

2 whipped eggs – 1 tablespoon of milk, tomatoes, cooked ham, sprinkle of cheese

Pop into a non stick pan and stir continually on a medium heat until scrambled

Sizzling Stir Fries

Stir Frying originated in China and is basically a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.  

So What Equipment do you need...  

A sharp knife as ingredients should be cut into uniform pieces..  

A Wok or a non stick pan

A  spatula wooden or heat resistant

Which Oil should I use?

Stir frying involves cooking food at high temperatures therefore its important to choose an oil that has what they call a high smoke point – its the point that the oil starts to break down..   

Oils which have a high smoke point include Peanut Oil which Chinese cooks generally use but you can also use..

Canola oil/Rape seed oil  

Grape seed oil (made from the seeds of grapes after the wines is pressed)  

You can also use Pure Olive oil – (not extra virgin) as Pure olive oil is more refined it can take the high heat for stir – frying.

How do I prepare?

Its essential to have all the ingredients prepared ahead of cooking time.  

Chop vegetables very finely no big chunks as they take too long to cook..

Chop onion, garlic chilli very finely set aside

Use this as your base flavour stir fried in a little peanut oil..

Broccoli, sugar snaps & carrots can be chopped finely and then steamed for 3 mins..

Slice chicken beef into uniform strips

Great basics to have in your cupboard for stir frying!

Soy sauce – made from fermented Soya beans its one of Asia’s most important condiments and is also a base ingredient in many foods.

Oyster sauce – made from dried oysters – use like soy sauce, tasty  and extremely versatile

Hoisin Sauce – delicious aromatic sauce – great in stir-fries or as a dipping sauce. Soy beans and paste...

Sweet chilli sauce – a delicious sweet yet slightly spicy sauce use mixed with rice wine vinegar & lime juice for a salad dressing or in stir fries with a tablespoon of water.

Five spice powders – a blend of cinnamon, star anise, clove fennel & Szechwan pepper sprinkle over chicken & stir fry

U Cant beat Fresh herbs  - Coriander, Basil, Garlic, Chillies, Ginger  - Keep herbs wrapped in the bottom drawer of the fridge –

Garlic, Chillies, Ginger, Lemongrass last for weeks in the bottom drawer of the fridge.

Water Chesnuts

Bamboo Shoots

QUICK  --Honey Soy Chicken Stir Fry

2 cooked chicken breasts shredded

1 pepper finely sliced

Half head of broccoli small florets

1 clove of garlic

Half a white onion finely sliced

2 tbs of soy sauce

1 lemon juiced

1 tbs of honey

Heat oil in wok – pop in the onion and pepper – stir fry add the garlic 3 mins later – add the chicken – steam broccoli for 2 mins – pop into wok with honey, lemon and soy sauce..

Heat through transfer to a dish sprinkle with sesame seeds

Teriyaki Chicken stir fry

1 chicken fillet per person cubed

1 pepper sliced (bite size pieces)

2 scallions sliced diagonally

1 teasp of grated ginger

1 teasp of peanut oil per person

1 teasp of honey per person

1 tbs teriyaki sauce per person

1 teasp of sesame seeds per person

Heat the oil in a wok for about 30 secs… Pop the chicken onto the wok and  stir fry until sealed on all sides takes about 2 mins.   Now add the peppers and cook for about 3 mins. until slightly softened.

Combine the honey & teriyaki sauce in a little bowl pour over the mixture, let it bubble up on the wok and toss with the scallions & ginger.  Just before serving heat the sesame seeds in a non stick pan, to toast them and sprinkle over the chicken when plated..   Serve with either rice or noodles.   

Stir fried Rice Noodles with Broccoli, Prawns

& fresh Coriander

1 bundle of noodles per person …

Measurement about 75g per person

1 clove of garlic crushed

1cm (1/2 inch) fresh ginger grated

1 red chilli sliced thinly

2 teasp peanut oil

2 handfuls of broccoli florets

4 tablespoons of stock or water

Small handful of  prawns per person (if frozen thawed and  patted dry)

1 handful of coriander chopped

Sauce

1 tablespoon sweet chilli sauce

1 tbls soy sauce

1 lime juices & zested

1 teaspof sesame oil

Cook the noodles according to the pack instruction.  

Mix all the sauce ingredients into a small bowl or cup.

 

Heat the oil in a a wok  and stir fry the garlic, ginger & chilli for about 1 min… toss in the broccoli and stock and cook & cover for another minute.  

Now pop in the drained noodles and prawns & coriander. Cook until heated through & serve in bowls topped with sprigs of coriander.  

Thai Veggie Stir Fry

This is a great dish as its so fresh and tasty, it can either be a main course in itself (serves 2) or as part of a selection of dishes.. either served with rice or noodles….

10 baby corn cut in half thru the centre

10 asparagus spears trimmed & cut in half

1 small onion sliced thinly

4 handfuls of beansprouts

1 tablespoon of fresh ginger grated

1 red chilli finely chopped

1 handfulof torn basil

2 tbls of boiling water

1 teasp of soft brown sugar

1 tbls of light soy sauce

Heat the oil a wok or non stick frying pan and stir fry the corn, onion, chilli & ginger for a couple of minutes.. then add the asparagus and continue for another minute before adding the beansprouts.  

Combine the boiling water with the sugar & soy and add to the wok, throw in the basil leaves & serve immediately.

Why not cook some noodles & drizzle with sesame oil …

Fast and Easy Pasta Dishes

Pasta is such a fantastic versatile food..  Its food for all the family down to the tiny tots…  

Basic Rules… 

Don’t Overcook it…  

Fill up the pot with lots of boiling water 

Fresh Pasta only 3/5 mins – take the taste test

Dried up to 20 mins – take the taste test 

Drain when cooked and toss with a little olive oil if not using immediately.  You can reheat pasta while tossing in a sauce..  

Penne or Fusilli Pasta salad…

When I cook pasta I always throw in a bit extra to use for pasta salads or to pop into soups, it’s the handiest staple to have cooked in a container in the fridge..  simply drain when cooked rinse in cold water, shake to dry and drizzle with olive oil.

• Cold pasta, little basil pesto, chopped grilled red peppers, garden peas, little cubes of feta cheese.
• Cold pasta, chopped chicken breast, baby spinach, cherry tomatoes, drizzle of chilli oil.
• Cold pasta, chopped sugar snap peas, broccoli, flaked salmon or tuna, light chilli mayo.

Sauces are what make pasta dishes.......

From a Basic Tomato you can also make tomato & basil, Creamy tomato, Spicy tomato Arabiata

Creamy Sauce, Carbonara, Mushroom, Smoked Salmon, chicken and pea, 

Sometimes the simple things are the most special… 

Use any fresh or dried pasta shapes… 

Melt Real butter, 1 tbls of sage, basil or flat leaf parsley & grated parmesan cheese.

Roast butternut squash cubes, fresh sage, real butter & parmesan

Homemade Tomato sauce, Frozen peas & grilled bacon, parmesan

Fantastic Sauces

Basic Tomato Sauce

2 tablespoons of olive oil

1 red onion finely chopped

2 cloves of garlic

2 x 400g (140z) can of plum tomatoes

1 teasp of caster sugar

½ cup dry white wine

salt & pepper to season

1. Heat the oil in a pot and add the onion & cook for about 5 mins  pop in the garlic and continue to  cook for about another 2 minutes.. turn the heat down to ensure you don’t burn them..  
2. Whiz the plum tomatoes and add them with the wine to the pot..
3. Bring to the boil and reduce to a simmer for about half and hour with the lid off the pot…  

This basic sauce freezes brilliantly and will keep in your fridge for ages if kept in a sterilized jar.  Its delicious just by itself with some Penne Pasta and some shavings of Parmesan or as the basis for Bolognese sauce or Lasagne…

Tomato & Basil sauce… just add 3 tablespoons of fresh torn basil just before tossing into hot pasta.. with lots of parmesan. 

Creamy Sauces

1 cup of fresh cream

2 egg yolks

Half a cup of parmesan grated 

Salt & Pepper

Whisk cream and egg yolks – heat gently – add to drained pasta sprinkle in parmesan cheese & gently combine.

Skinny Creamy Sauce

2 cloves of garlic

Glug of olive oil

2 tbsp of flour

1 cup of chicken stock

1 cup of low fat milk

Half a cup of parmesan grated

Heat the oil, cook the garlic 20 secs, sprinkle in flour stir and cook for 20 secs, slowly whisk in the chick broth and then the milk, bring to the boil and simmer for 60 secs – stir in the parmesan.  Combine with drained pasta ..

Penne w broccoli, lemon and pine nuts

 Serves 2

4 Stalks Tenderstem broccoli, chopped

2 tbsp, pinenuts toasted

1  Lemon, zest and juice

Salt and freshly ground black pepper 

3 generous handfuls penne pasta

1 cup of cream

grated parmesan, to serve

1. Melt the butter in a saucepan, add the broccoli and pine nuts and fry gently for three minutes. Add the cream lemon zest and juice, season well with salt and freshly ground black pepper bring up to the boil and then remove from the heat.
2. Cook the penne according to the packet instructions and drain, leaving a little of the cooking liquid in the pan. Add the broccoli mixture to the cooked penne, combine well
3. To serve, spoon into a serving bowl and scatter with grated parmesan.

Penne with spinach, pinenuts & roast red peppers

Serves 4

3 Roast Red Peppers

3 tbls of pinenuts

3 handfuls of baby spinach

6 handfuls of Penne pasta

1 ½ cups of cream

½  cup of parmesan cheese

2 egg yolks

salt & pepper

1. Beat egg yolks together with cream & parmesan.. season with salt and pepper.
2. Wilt the spinach, pop into a small pot with a tbls of boiling water, cover & cook until wilted.
3. Toast the pinenuts on a non stick pan until lightly browned.
4. Slice up the peppers into strips
5. Pop the penne into a sauce pan and cover with boiling water – cook until aldente..
6. Pop the egg mixture into a small pot and heat gently
7. Drain the Penne, pop back into the pot 
8. Toss the sauce, spinach, pinenuts & roast peppers through the pasta over a low heat.

Serve immediately in bowls with some extra parmesan…

Use the same method to make carbonara…. Use cooked bacon, sautéed mushrooms in lieu of spinach, pinenuts & roast peppers..

Know your Parmesan Cheese…

Grana Padano -  Parmigiano Reggiano 

Parmesan cheese & Grana Pandano are iconic hard cheese they are made using traditional methods as both cheeses have been produced since the middle ages.. Within Europe, Parmesan cheese is a protected cheese which means the manufacture of these cheeses are governed by rules & regulations..

Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano

To use the Parmigiano label, Parmesan cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cows are fed a diet of grain & grass – no silage or antibiotics, whereas  Grano Pandano can be made in many more regions, the feeding regulations are not as strict..

The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. Both cheeses are  moulded with a stencil, indicating where and when it was made. 

The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.

Buy these cheeses in a whole wedge, rather than pre-grated, as the wedge will hold flavour and texture better, and will not dry out… 

Quick Easy and Healthy One-Pot Dinners

We are all trying to get back into the routine of back to work after hols, kids back at school etc.

We need to make life easy and have plans for dinner most evenings and a few one pot dinners will certainly help us on the way.

We are not quite ready to start the stews, hotpots and slow cookers so lets look at alternatives.

Pasta Bakes

Small shaped pasta works best for bakes  

Cook the pasta in a large pot of boiling water drain, drizzle with a little olive oil, mix thoroughly .....

• • Goats cheese,  pesto, roast red pepper,  passata, mix into penne pasta and top with grated parmesean cheese 
• • Tuna & Broccoli Pasta – drained tuna, can of tomatoes, light soft cheese,lightly steamed broccoli,  grated cheddar, breadcrumbs, 

Heat the tomatoes, sir in the soft cheese until melted, combine tuna, pasta, broccoli & sauce into an ovenproof dish top with breadcrumb & cheddar cheese pop into a preheated oven for 15 mins until bubbling.  

Skip the broccoli and use sweetcorn instead...  

• • Ham mushroom & pea pasta bake make a simple white sauce and top with grated cheese..

Easy White Sauce ...

50g plain flour, 500ml milk, 1 teasp butter – melt butter, saute onions, stir in flour and cook for 1 min gradually add in milk stirring conintually until you have a lump free sauce, incread heat and bubble to thicken...  Extremely Versatile sauce  - pop in a few handfuls of grated cheddar to make a creamy cheese sauce..

Variations 

Chicken & broccoli bake, Cheese, tomato & Spinach bake, mushroom, spinach, mozzarella, sunblushed tomatoes roast peppers..

Mince dishes

Asiany Turkey Mince roll ups.. babycorn, sugarsnaps, beansprouts, chilli, garlic, coriander splash of soy & teriyaki beansprouts & iceberg..  Cook in a wok and simply serve a plate of iceberg cups with the Turkey Mince in a separate bowl and let people help themselves..

A Mexican variation using Turkey mince use either nachos, or tortillas…  fry off with garlic, chilli, cumin, coriander, add the turkey mince and a few chopped fresh tomatoes with coriander…   Serve in Tortillas with some salad.

Chilli Beef in nachos, tacos, wraps, or jacket potatoes, vary it with different topping for example salsa, cheese, guacamole.

 Cottage pie – top with carrot & parsnip mash or potato & parsnip with horseradish

Lasagne  - forget the béchamel and use cottage cheese & fresh basil pesto or 1 med tub  natural yoghurt and 2 eggs mixed well

Mousakka

Layers of  aubergines, minced lamb, potatoes, topped with natural yoghurt mixed with 3 eggs sprinkled with breadcrumbs and baked till just bubbling hot…

Dont like Aubergines substitute of courgettes ....

StirFries

Stirfries w noodle – chicken breasts cubed or prawns or tofu,  red onion, ginger, garlic, red pepper, broccoli, sweetcorn, mix oyster, sweet chilli sauce, add noodles either soaked or ready to cook...

Oven baked Chicken Thighs  --   Chicken thighs marinated in honey & mustard place over sweet potatoes, baby potatoes and carrots in a non stick baking tray bake for 30 mins or until cooked through

Asiany Turkey Mince Roll ups… 

500g Turkey mince – lovely and lean

6is Baby corn chopped 

1 handful Sugar snap peas 

3 handfuls of mushrooms

1 red pepper cubed into small pieces

1 red chilli chopped very finely

2 cloves of garlic chopped very finely

1 red onion chopped very finely

Small piece of ginger

1 bunch of coriander chopped

3 handfuls of beansprouts

8 iceberg lettuce cups

Couple of  Splash of soy & teriyaki sauce

Splash or spray of oil

Heat a wok, add the onion, pepper, chilli, garlic& ginger cook for 3 mins, add the mince stir fry with a splash of soy and teriyaki, add half the coriander, cook for 5 mins. Meanwhile  Steam the chopped baby corn for 5 mins, chop the sugar snaps into small pieces add to the mixture with the baby corn , stir to combine cook for another 5 mins add the remaining coriander with another splash of soy & teriyaki.

Pop the beansprouts on top of the mixture just as you are about to serve.. combine and pop mixture into a bowl.  Serve in cups of iceberg… roll up and eat… just delicious!!

 Sophie’s Moussaka

500g minced lamb

500g natural yoghurt

3 raw eggs

2 red onions finely chopped

2 cloves of garlic

1 glass of red wine

2 large aubergines in big cubes

4 rooster potatoes sliced

2 cans of chopped tomatoes

1 large handful of basil

Fry the aubergine in oil remove and place on kitchen paper.

Heat a little oil and cook the onion & garlic for 3 mins, add the mince cook until browned add the wine and tomatoes cook for 10 mins, pop the aubergine and basil into the mixture and bring to a simmer.

Meanwhile Steam the rooster potatoes for 5 mins just to remove the big bite…   

Combine the yoghurt with the eggs..  Layer the lamb mixture with potatoes and top with the yoghurt mixture on top…. Sprinkle with breadcrumbs and bake for 45 mins @ 190… serve with a green salad…