Category: Non-UPF

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

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

May 08

Homemade Flour Tortillas

MAKES: 16

Ingredients
  • 375 g all-purpose flour
  • 5 g salt
  • 5 g baking powder
  • 80 ml extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
  • 235 ml warm water

 

Instructions
To make by hand:

  1. Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatuala or a sturdy wooden spoon, mix dry ingredients until well combined.

  2. Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

  3. Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Proceed with step number 3 below for the remainder of the recipe.

To make with a mixer:

    1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

    2. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

    3. Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

      4. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together. (I like to separate my tortillas with parchement paper.)

      5. When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

      6. Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.

      7. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

      8. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

       

Best Ever Homemade Flour Tortillas

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Posted in Mexican, Non-UPF