Goats Cheese, Baby Spinach and Chutney Pizza

It tastes so gooooood..

Ingredients:

For the dough:

• 175g plain white flour
• 1/2 cup of warm water
• 1 tsp dried yeast
• 1 tsp sugar

For the topping:

• 8 black pitted olives, halved
• A handful of baby spinach leaves
• 100g goat cheese, thinly sliced
• 6 tbsp red onion chutney
• 2 tbsp tomoato puree

Method:

1. Mix the yeast, sugar and water together. Leave to sit in a warm place for about 7 minutes (until the yeast and sugar has dissolved). 

2. Add flour and mix to make a firm dough (adding extra flour if necessary). Roll out the dough with a rolling pin and now you have your pizza base.

3. Spread the tomato purée on first evenly. Then place the baby spinach leaves on (I always try to make a nice pattern)

4. Bang the goats cheese on the pizza dollop lots of small spoonfuls of the chutney on too. Bake in the oven for 10 minutes at a fairly high heat, then enjoy!

Who needs a pizza take away now ey?

Rainbow Stir Fry

Packed with vegetables and a cheating sauce!.. so easy to make.

Serves 2.


Ingredients:

• 120g Blue Dragon Chow Mein Stir Fry Sauce, Tesco. (Or any chow mein sauce)
• 200g Closed Cup Mushrooms, halved
• 100g Baby Corn, cut in half lengthways
• 75g sugar snaps, left whole
• 1 red peppper, cut into strips
• 1 red onion, chopped finely
• 1 tbsp vegetable oil
• 300g egg noodles
• 3 garlic cloves, crushed.

Method:


1. Follow the instructions on the packet of noodles. Meanwhile heat the oil in a wok or large frying pan then add the onions. Cook on a high heat for 1 minute.


2. Add the mushrooms, baby corn, sugar snaps, red pepper and the garlic to the onions and fry on a high heart for 3 minutes.


3. Add the chow mein sauce and the noodles and fry for a further 2 minutes. Serve.


ABC easy as one, two, three :]

Pesto Pork and Apple

This recipe was stolen from my boyfriend.. hope it's worth it :)

Serves 2


Ingredients: 

• 2 pork chops
• 2 tbsp Green Pesto
• 2 Mushrooms (any kind) stalks removed
• 30g Mild Cheddar Cheese grated
• 1 tsp Olive Oil
• 1/2 Apple cut into slices
• Salt and Pepper

Method:

1. Get your pork chops and place in a baking tray ready for grilling them. Get a pinch of salt and rub it into the meat on both sides. Sprinkle on the pepper and drizzle on a dash of oil then bosh them under the grill for approx 6-7 minutes on a medium/high heat. Turn the bad boys over and grill for a further 6-7 minutes.

2. Take the chops out the grill and place 1 tbsp of pesto evenly on each piece of pork. Add the mushrooms on top and place back under the grill for approx 4-5 minutes. 

3. Once again remove from the grill to add the cheese evenly on the pork. Placed the apple on top of the cheese and grill for another 4-5 minutes.

4. It's ready for serving! I like to serve with salad and boiled potatoes.

Boiled 'Tats

To make my boiled potatoes cut the 'taters into quarters with the skins on. Boil the potatoes for 20 minutes then drain. Keeping the 'tats in the pan, add a large knob of butter and shake 'em about to make them nice and fluffy. Add a pinch of rosemary to the boiled babies and you're all set!

Bosh!

Very Cheesy Tagliatelle

Picture coming soon!!

Serves 4.


Ingredients:

• 75g Parma Ham, cut into thin strips
• 100g Baby Corn, diced
• 1/2 Sweet Pepper, diced
• 100g Baby Button Mushrooms, halved.
• 2 Garlic Cloves, crushed
• 75ml Double Cream
• 50g Red Leicester Cheese, grated
• 1 small red onion, diced
• Knob of Butter
• 475g Tagliatelle Pasta
• Salt and Pepper to season
• Sprinkle of Parmesan shavings

Method: 

1. Place the Tagliatelle in a bowl of boiling water with 2 pinches of salt. Leave to cook on a medium to low heat.

2. Meanwhile, heat the butter in a pan and fry the onions. After roughly 2-3 minutes, or until the onions have started to brown, add the mushrooms, garlic, sweet pepper and Parma ham. Stir occasional to ensure nothing sticks to the bottom of the pan and leave for 3 minutes.

3. This should start to smell pretty good, so whack up the heat and add the double cream and salt and pepper. Once the cream starts to boil slowly add the grated cheese bit by bit. Make sure you stir the mixture at the same time as adding the cheese to avoid a sticky mess!

4. Once you've added all the cheese to the pan, lower the heat and cook for a further minute stirring the whole time.

5. Drain the Tagliatelle. Now you have two options. You can either add the mixture to the Tagliatelle and mix well then serve onto plates, OR you can serve them separately on the plate. The choice is yours!

6. Finally sprinkle on the Parmesan and enjoy!

Ta Da!

Hearty Beef Strogonof

Serves 2.


Ingredients:

• 500g diced beef
• 1 onion chopped finely
• 2 garlic cloves crushed
• 100ml of soured cream
• 150ml of single cream
• 75g baby button mushrooms
• 2 tbsp Nutmeg
• 1 tsp Dijon Mustard
• 1 tbsp Tomato Purée
• pinch of salt and pepper
• pinch of Oregano
• pinch of Paprika 
• 25ml of cider (optional)

Method:

1. Fry off the diced beef in a wok (until the meat turns brown) then leave to one side in a bowl with the juices. Using a knob of butter, fry off the onions for roughly 3 minutes then fry the mushrooms until they are slightly golden in colour.

2. Add the meat and juices to the wok along with the garlic, salt and pepper then on a medium heat leave for 3-4 minutes.

3. Add the soured and single cream to the wok and stir in the tomato purée, paprika, nutmeg, oregano, Dijon mustard and cider (if using it) and leave it for a further 7-8 minutes, stirring occasionally. 

4. Plate it up!

Every time I make this the measurements seem to change so it really is a rough estimate. If the Strogonof is too runny you can thicken it up with sauce flour or, if it is two thick, you can add more single cream or a bit of water to thin it out.

Serve with rice or mashed potato.

Photo coming soon!

More Mackerel Please!

 Tasty mackerel you can eat for lunch or dinner.

My dad caught this mackerel but if you buy it from the supermarket try and get it fresh as it really does taste better. It's really simple to cook and there are a thousand and one ways you can cook it but I prefer it done nice and simple; as fresh mackerel is jammed pack of it's own glorious flavours! 


First you have to gut the fish (unless you bought it already gutted). It can be quite tricky and there are many different techniques but I find this link extremely helpful... (if you're squeamish or easily offended then you probably shouldn't watch this video)

I personally prefer to keep the head on but it's totally up to you! After gutting the mackerel simply place on a baking tray with a splash of olive oil, a drizzle of lemon and a sprinkle of dried parsley.


I always eat it with salad and boiled potatoes but you can serve it with whatever you fancy or as a snack on it's own!


Hey Presto!

A Simple Salad

A simple take on the Greek Salad.

Ingredients:

• A jar of olives in garlic
• A bag of mixed leaf or beetroot salad
• Feta Cheese
• A splash of olive oil
• A sprinkle of black peppercorns
• Tomatoes on the vine

Method:

1. Slice the olives in half and thinly slice the tomatoes.

2. Place as much salad as you wish in a salad bowl throwing the tomatoes and olives in too. Sprinkle on the Feta cheese and black peppercorns and add a splash of olive all.

3. Mix well and serve.

Sorted!

Scrumptious Cider & Creamy Mussels

An easier than you think meal to impress your mates! :]

Serves 2


Ingredients:

• 1kg Mussels - scrubbed and bearded. (bearded is the posh word meaning to remove the funny looking stuff mussels use to attach themselves to rocks)
• 300ml of single cream
• A pinch of chives (fresh or dry)
• 1tsp Dijon Mustard
• A bit of salt and black pepper
• 1 garlic clove peeled and crushed
• 3 shallots diced or sliced finely
• small knob of butter
• Secret ingredient: 500ml bottle of Kopparberg mixed fruits cider (adds fruity flavours and intense colour!)

Serve with: A warm yummy French stick with plenty of butter to mop up the lashings of the sexy sauce!

Tip: I prefer to buy the smaller mussels as some people find the larger ones harder to chew.

Also: You can cheat on this dish by buying the packet cream mussels found in the supermarket, then just add the other ingredients except the cream! Still a nice dish - just not as fresh!

Method:

1. Rinse the mussels in cold water thoroughly. If any of the mussels are open, tap it, if it do not close throw it away as it means it is dead :( .... poor guy!

2. Melt the butter in a large pan, then throw in the shallots. After approx 2 minutes whack up the heat to the max and add the mussels and 150ml of the cider.

3. Add the garlic, chives, Dijon mustard, salt and pepper into the pan and stir.

4. Place the lid on the pan and cook those babies for 5 - 8 minutes until all the mussels have opened. If any of the mussels are still closed throw them in the bin as they won't do your stomach much good!

5. Serve the mussels in bowls and place a large bowl in the middle of the table to place your empty shells after  eating those tasty buggers. 

If you want to look like you really know what you're doing, break a mussel shell in half and use it as a spoon to eat your mussels. After all, it's what the French do!

Enjoy :)