Apr 15

Fish pie

Creamy fish pie in a serving dish with a scoop out

 

Ingredients

 

Method

  • Heat the oven to 200C/fan 180C/gas mark 6.
  • Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
  • When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
  • Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
  • Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
  • Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
  • Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
  • Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

 

https://www.bbcgoodfood.com/recipes/family-meals-easy-fish-pie-recipe

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Posted in Fish/seafood, Main, Non-UPF

Apr 15

Mini egg tiffin/fridge cake

INGREDIENTS

  • 150 g golden syrup
  • 125 g butter
  • 200 g milk chocolate
  • 200 g dark chocolate
  • 150 g gluten-free digestive biscuits
  • 100 g mini marshmallows
  • 100 g raisins
  • 200 g mini eggs

FOR THE TOPPING:

  • 200 g white chocolate
  • 100 g mini eggs

INSTRUCTIONS

  • Prepare a 9 inch square baking tin by lining it with non-stick baking paper.
  • Break your digestive biscuits (so they are all different sizes) and crush your mini eggs. Then place them into a large mixing bowl along with your raisins and marshmallows. Mix them together.
  • In a small saucepan, melt the butter and golden syrup together, until it starts to bubble. Then turn off the heat and adding in your chopped dark and milk chocolate, which should gradually melt. Once it has, stir it through until the mixture is lovely and smooth.
  • Pour your melted chocolate mixture into the large mixing bowl and mix together so that everything is well coated. Then spoon the mixture into your prepared baking tin. Press it down so its even.
  • Melt your white chocolate for the topping and then pour it over the top. Whilst the chocolate is still wet, cover with extra mini eggs – some whole and others crushed.
  • Allow to set in the fridge for 2-3 hours until completely firm and the chocolate has set. Remove from the tin and use a sharp knife to cut into 16 small squares.

 

https://glutenfreecuppatea.co.uk/2021/03/26/mini-egg-fridge-cake-recipe/

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Posted in Easter, Kid friendly, Sweet treat

Apr 15

Homemade vanilla yoghurt

A close up shot of vanilla yogurt with berries and granola.

Ingredients

  • 2 cups plain Greek yogurt (460g)
  • 1 teaspoon pure vanilla extract (or vanilla bean)
  • 1 tablespoon honey, see note
  • ½ teaspoon cinnamon (optional)

Instructions

  • In a large bowl, combine all the ingredients until well incorporated. Taste and add more vanilla or honey as desired.

Notes

  • For a  no added sugar option, leave out the honey and enjoy with fresh, frozen, or dried fruits. You can also add date syrup.
  • Store in the fridge for up to 5 days.

 

https://www.mjandhungryman.com/sweet-and-savory-breakfast-yogurt/

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Posted in Dessert, Kid friendly, Non-UPF, Sweet treat

Apr 15

Homemade fruit yoghurt

small glass jars of yogurt and fruit

INGREDIENTS

  • 5 strawberries , mashed
  • ¾ cup plain greek yogurt
  • Drizzle of honey or maple syrup, optional

INSTRUCTIONS

  • In a bowl mash berries with a fork to release their natural juice and sweetness. Add in greek yogurt and stir until combine. Test for sweetness and add in a drizzle of honey or maple syrup to your desired sweetness. Stir and refrigerate in an airtight container for up to 1 week.

 

Instead of strawberries, can use other berries or another fruit that’s easy to mash like sliced peaches or ripe mango – NOT banana!

 

https://www.momables.com/recipe-fresh-fruit-yogurt/

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Posted in Dessert, Kid friendly, Non-UPF, Sweet treat

Feb 27

Creamy mushroom risotto

creamy mushroom risotto in a white bowl

SERVES: 4

 

Ingredients

  • 340.2 g mushrooms sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 80 g onion fine diced
  • 200 g arborio rice
  • 600 g chicken stock
  • 119 g heavy cream optional
  • 50 g Romano cheese grated
  • ½ teaspoon black pepper to taste

 

Instructions

  • In a medium saucepan, heat the chicken broth to a simmer.
  • In a large skillet, heat 1 tablespoon of olive oil and one tablespoon of butter over high heat. Add the mushrooms and saute until nicely browned. Approximately 5-6 minutes.

    Remove them from the pan and set them aside until needed.

  • In the same skillet over medium heat, add 1 tablespoon of olive oil and one tablespoon of butter. Saute the onion for 2 minutes.
  • Add in the rice and continue to cook, allowing the rice to toast in the pan for about 2 minutes. Don’t let the rice burn
  • Add 1 cup of the heated chicken stock to the rice in the pan, stirring occasionally.
  • Reduce the heat to medium and add the rest of the stock, ½ cup at a time, until the rice absorbs all of the liquid.
  • When all the stock has been absorbed by the rice, add the cooked mushrooms back into the pan. Remove the pan from the heat and mix well.
  • Add the Romano cheese, heavy cream and black pepper. Return to the stove over medium heat and mix thoroughly until you have a creamy consistency.

    *The creamy texture of the risotto comes from the frequent stirring of the mixture.

 

 

https://www.askchefdennis.com/creamy-mushroom-risotto/

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Posted in Italian, Main

Feb 23

Dong Po Pork (best cooked day before)

Ingredients

Belly pork cut into min 2″ strips

3 tbs dark soya sauce

3 tbs light soya sauce

1-2 tbs Shaosing wine

1 tbs dark brown sugar

1-2 cloves garlic, crushed

1 Star Anise

1 Cinnamon stick

 

Method

Marinate the pork belly with the soya sauces. Fry in a little oil. Add sugar then Shaosing wine, garlic and spices. Add a little water to just just barely covering the meat (not skin). Bake in oven 180C for 1 1/2 hours. Leave to cool in the oven.

Steam to make pork meltingly soft and serve next day with bao or rice.

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Posted in Chinese, Main

Feb 23

BBQ pork loin steaks with smoky corn

BBQ pork steaks with smoky corn

SERVES: 4

Ingredients

 

Method

  • STEP 1

    Boil a large pan of water for the corn. Make a sauce by mixing the ketchup, sugar and vinegar with half the paprika. Heat a non-stick frying pan, then brown the pork for 3-4 mins on each side. Spoon over the sauce halfway through cooking and turn the steaks in it until the pork is cooked through and sticky.

  • STEP 2

    Meanwhile, tip the corn into the boiling water and cook for 5-8 mins until tender. Stir the remaining paprika into the butter in a heatproof bowl and microwave on High for 15-20 secs until the paprika is sizzling in the melted butter (alternatively, just melt the smoky butter in a small pan). Drain the corn, brush over the butter, then serve with the sticky pork steaks and a green salad.

 

https://www.bbcgoodfood.com/recipes/bbq-pork-steaks-smoky-corn

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Posted in Main

Jan 08

Chocolate truffle & honeycomb torte

Chocolate truffle & honeycomb torte with a slice cut out

SERVES: 12

Ingredients

 

Method

  • STEP 1

    Line the base of a 20cm springform tin with baking parchment. Put 2 of the chocolate honeycomb bars into a food bag or bowl and crush as finely as you can using the end of a rolling pin. Tip into a bowl and mix with the cornflakes.

  • STEP 2

    Put the dark chocolate in a heatproof bowl that has a wide lip, and set it over a smaller heatproof bowl that’s filled with boiling water from the kettle. Leave to stand for a minute, then stir until completely smooth. Spoon 100g of the melted chocolate into the cornflake mix and stir to combine. Spoon this into the prepared tin, pressing it down.

  • STEP 3

    With the remaining chocolate still set over the bowl of hot water, stir in the golden syrup and double cream until smooth. Pour this over the cornflake base, and tap the tin against the work surface to smooth the top. Chill for 2-4 hrs, or until set. Will keep chilled for up to three days.

  • STEP 4

    Run a cutlery knife around the edge of the torte to loosen it from the tin, then invert onto a serving plate or board, so the cornflake mixture is on top. Roughly chop the remaining chocolate honeycomb bar and scatter it over the top. Cut the torte into slices using a knife that’s been dipped in boiling water.

     

https://bbcgoodfood.com/recipes/chocolate-truffle-honeycomb-torte

 

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Posted in Christmas, Dessert

Jan 08

Christmas chocolate cake

Christmas chocolate cake on a cake stand with slices taken out

SERVES: 10-12

Ingredients

For the buttercream and decoration

 

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter two 20cm round springform cake tins and line with baking parchment. Tip the butter, chocolate and sugar into a pan set over a low heat, stirring until fully melted together. Remove from the heat and leave to cool slightly, then add the eggs, one at a time, whisking well between each addition. Fold in the flour, cocoa, baking powder, bicarb, salt and spices. If the batter is too thick, you can loosen it with up to 3 tbsp milk, gradually adding it until the batter drops off the spoon with ease, but isn’t runny. Divide the batter equally between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely.

  • STEP 2

    For the buttercream, beat the butter with an electric whisk until very soft. Add the icing sugar, a spoonful at a time, whisking well between each addition, until you have a light, fluffy buttercream. Beat in the vanilla.

  • STEP 3

    Put one of the sponges on a cake plate or stand, and spread a thick layer of buttercream on top. Sandwich with the other sponge and repeat with more buttercream. Spread the rest of the buttercream over the sides of the cake, scraping them slightly to create a ‘naked’ effect.

  • STEP 4

    For the decoration, combine the ginger, cinnamon and nutmeg, then tip into a small sieve. Dust over the top of the cake, or use two strips of baking parchment to make a stripe template and dust a neat stripe on the surface. Cut into slices to serve. Will keep chilled for up to three days.

     

https://www.bbcgoodfood.com/recipes/christmas-chocolate-cake

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Posted in Christmas, Dessert

Jan 08

Double chocolate cheesecake

Double chocolate cheesecake

SERVES: 16

Ingredients

For the biscuit crust

For the cheesecake

 

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.

  • STEP 2

    Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.

  • STEP 3

    Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.

  • STEP 4

    To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

     

https://www.bbcgoodfood.com/recipes/double-chocolate-cheesecake

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Posted in Christmas, Dessert

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