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 :]

Cheeky Little Chestnuts

A little Autumn tip...

This little delight is free. Yes, FREE!


So, chestnutting season has arrived. So all you crazy nutters (see what I did there?) anyway.. all you crazy nutters out there go into your local woods and get chestnutting.


To find chestnuts you go to a chestnut tree.. what's that?.. you don't know what a chestnut tree looks like?

This is what one looks like! :)

What was I saying? Oh yes! ... You go over to this tree and look for these on the ground...

Beware of the spikes!

And with the heel of your shoe you stomp on them (not too hard) but hard enough to break the shell and collect the little nuts. 


Take them home, stab each one lightly with a fork to make a tiny hole in the centre of the nut (but not all the way through) then boil them for around 10 - 12 minutes.


There ready to eat! To eat them you simply peel away the shell and bobs your uncle.


I like to serve with honey so you can dip the little nutters in to give it added sweetness.


Happy Chestnutting my fellow nutters :)

Rose's Rosey Roasties

My idea of perfect roast potatoes...

Ingredients: 

• As many potatoes as you need
• Salt
• Pepper
• Plain Flour
• Mixed Herbs
• Olive Oil

Method:


1. Peel and slice the potatoes quarterly if using your average size potato. Place them in a pan of boiling water and a pinch of salt. Part boil them for approx ten minutes or until fairly soft.


2. Whilst the potatoes are boiling, pour the oil into the baking tray forming a 1cm layer from the base of the tray. Whack in the oven at a high temperature.


3. When the potatoes are soft, cover them in flour until the potatoes are evenly coated in a thin layer. Place the 'taters in the baking tray and using a spoon cover the potatoes in the oil. (Before doing this make sure the oil is piping hot!)


4. Sprinkle on the pepper and mixed herbs and more salt if you wish and leave in the oven for approx 20 mins to half an hour on a medium heat. You'll know when they are done because they will be a lovely golden colour. You might want to keep turning the beauties over whilst they're roasting to make sure they're cooked all the way through.


There you have it ... Rose's Rosey Roasties! mmmm. 

White Chocolatey Goodness

A delicious sponge cake with a marscapone cheese filling!

Ingredients:

• 100g butter
• 125g caster sugar
• 3 eggs beaten
• 125g self raising flour
• 100g white chocolate
• 200g marscapone cheese

For The Topping:

• handful of raspberries
• a bit of milk chocolate melted for drizzling. 

(You can change the topping to suit your tingling taste buds!)

Method:

1. Cream the butter with the sugar until it's light and fluffy and then beat in the eggs.

2. Sift the flour and salt together and fold into the egg mixture. 

3.  Grease the cake tin and pour the mixture into it. Bake in the centre of the oven until golden and risen. When cooked take the cake out of the tin and leave to cool. 

4. Whilst the cake is cooling melt the white chocolate and place in a bowl with the marscapone cheese. Mix well. 

5. Place the mixture evenly on the sponge cake then add the raspberries and drizzle on the chocolate.

Lovely Jubbly :)

A Little Glimpse Of Heaven

Very rich but very tasty.

Makes 24.


Ingredients:

• 24 small cake cases
• 300g of milk chocolate
• 300g of dark cooking chocolate
• 250g of marscapone cheese
• 2 Cadbury Flakes
• 1tsp vanilla essence

Method:

1. Melt the dark chocolate. Using a brush coat the inside of the cake cases with the chocolate forming an evenly thick layer. Place in the fridge and leave to set for 4 - 6 hours.

2. When the cases have set, melt the milk chocolate and place in a mixing bowl. Add the vanilla essence and marscapone cheese to the mixing bowl, and stir well.

3. Peel the paper cases away from the chocolate, if doing so with care, you should be left with tiny little chocolate moulds! Hey Presto! (That's the tricky bit over!)

4. Spoon the chocolate and marscapone mix into the chocolate moulds and leave in the fridge for a another hour. - (Sorry, I promise you can eat them soon!) Don't forget to lick the bowl clean :)


5: Sprinkle over the flakes on each individual cake to give it that extra touch.

6. EAT THE CAKES BEFORE SOMEBODY ELSE SEES THEM... they're to good to share!

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!

Strawberry Summer Secret

Fresh strawberries covered in dollops of Vanilla Chantilly is refreshing and tasty! Such a simple yet satisfyingly surprising treat.

Serve in a tall cocktail glass layering the strawberries then Chantilly. Sprinkle a bit of grated chocolate on top - perfect for a summers day (:

Just for Daniel Day :]