It’s that time of year when everything is so fresh and you just want to eat it all! I was catering for a number of people a few weeks back and jumped at the opportunity to use asparagus as it is in season right now. These tasty little treats would be a great addition to any dish, and they’re perfect for dunking into hollandaise sauce or soft boiled eggs.
Equal amounts of:
Pre-heat the grill to medium. Remove all of the woody ends of the asparagus if they have not been already done, you can do this by snapping off the ends or slicing about an inch off from the bottom. Wrap the bacon tightly around each asparagus stem. Transfer all of the wrapped stems to a baking tray and grill until the bacon is golden and crispy. Season with black pepper.
Believe it or not, every item in this is from the freezer or the cupboard.
Super easy and so so delicious!
4 frozen cod fillets
200g of frozen spinach
2 tins of chopped tomatoes
100g frozen mixed peppers
2 cloves of garlic
1 heaped TSP of paprika
1 or 2 shakes of chilli flakes
Cous cous to serve
Pre-heat the oven to 180c. Roughly chop the onions and soften in a pan. Add chopped garlic and the rest of the ingredients to the pan and bring to the boil. Once bubbling, reduce the heat and simmer. When the sauce has reduced, pour into an oven proof baking dish. Pop the frozen cod fillets into the sauce and then cover with foil. Bake in the oven for 30 – 40 mins. Serve with seasoned cous cous and enjoy.
Honey and cinnamon porridge is just one of those dishes that should be guilty but it’s really not. This dish is really perfect during those winter months where you want to curl up in bed. These are simple store cupboard items that you are bound to have lurking around at the back of your cupboards. Give the porridge a makeover to start your day right.
50g Porridge oats
300ml of milk/water (i used skimmed milk)
1 heaped TSP of ground cinnamon
1 TBSP of honey (brown sugar is a good substitute)
Your favourite bowl..
Weigh out your ingredients. Try not to waste your ingredients, there is nothing worse than grey gloopy porridge.
You can make the porridge in the microwave if you don’t want to cook over the hob. Zap in minute intervals, stirring each time until you have reached your desired consistency.
To cook on the hob, add the oats, milk and cinnamon to the pan. Stir the mixture. Turn the hob on to a medium heat. Stir the porridge constantly, making sure that it doesn’t burn. Continue until you are happy with the texture. Transfer the porridge to your favourite bowl, then top with a good drizzle of honey, enjoy!
Tip: If you are cooking your porridge on the hob, fill the pan with hot water immediately after cooking to save time washing up.
Okay, so yesterday was the year anniversary of Josh and myself leaving the UK for our 11month trip through Asia and working in New Zealand. We are back! As you can tell, my beloved blog has been highly neglected over the year, which is due to good reason to the fact of: lack of facilities, lack of food that isn’t noodles, and sometimes we were in the middle of nowhere without any internet access (the lack of internet was greatly welcomed at times).
Yes, I know its late for new years resolutions but this whole new year is a whole new adventure and i want to bring you guys and my blog with it. I am not setting myself high expectations, but a promise i will commit my time and foodie thoughts to you guys and this blog!
Without any further blabbing, roll on the recipes..
Perfect as a summer dessert or for afternoon tea with loved ones.
115g Caster Sugar
115g Icing Sugar
4 Large Eggs, yolks removed
1 TSP of Purple food colouring
Half a handful of Lavender buds/flowers
Double cream (for the filling)
Pre-heat the oven to – fan 100C, conventional 110C and gas mark 1⁄4. Tip all of the egg whites into a clean cool bowl. Whisk the eggs on a medium setting until they are soft and fluffy. They should form a soft peak. Continue to whisk at a faster setting, whilst slowly adding the caster sugar a tbsp at a time and all of the food dye. Be careful to not over whisk as it can lose volume. Once all of the sugar and food dye has been added the eggs should look soft, thick and sticky like marshmallow..yum! Sift in the icing sugar a 1/3 at a time and tip in half of the lavender. Stir gently with a large metal/rubber spoon. Once all of the icing sugar as been mixed in it should look like shiny velvety goodness! Either pipe or dollop onto a lined baking tray. For desserts make the meringues bigger. For afternoon tea bite size meringues make them as large as a £2 coin. Don’t forget that they expand in the oven!! To finish, sprinkle a few lavender buds onto the meringues. Bake in the oven for around an hour and a half until crisp. Leave to cool then sandwich together with softly whipped double cream.
Of course with any recipe, if you are using any fresh produce from your garden avoid consuming if you have used any chemicals i.e. insect repellent.
Most people coil and go “Erghhh” when courgette’s are in topic of conversation for dinner.
Well here is a extremely simple recipe which will hopefully change your narrow courgette minds.
Serves 1 hungry person / 2 peckish people
1 large courgette
2 slices of nice fresh bread
Extra virgin olive oil
1 large clove of garlic
Using a vegetable peeler continually peel the courgette until there is nothing left. You will end up with courgette ribbons. Bung them in a frying pan with a good douse of olive oil and the chopped garlic. Fry for 5 mins until just softened. Season well and top the bread with the courgette ribbons. And there you have it, a perfectly delicious dish that no one can complain about!