Potato & Spinach Bake

Ingredients:

1 kg potato, chopped into inch cubes
1 small swede, peeled & chopped
2 carrots, peeled & chopped
200g spinach
handful of grated cheese
500ml vegetable stock (made with 2 OXO cubes)
black pepper

Method:

1. Preheat oven to 180C.
2. Parboil the potatoes in boiling water for about 5 minutes.
3. Part steam the vegetables also for about 5 minutes until they begin to soften slightly.
4. Place the potatoes into an ovenproof dish, with the softened vegetables, spinach and cheese and mix together well.
5. Pour over the vegetable stock.
6. Place in the oven for 30-45 minutes until the potatoes & vegetables have softened & cooked through.

Roasted Peppers, Tomato & Goats Cheese Sliders

Ingredients:

6 bread cakes or bread baps or bread rolls (depending on which area of the country you reside in!)
Jar of roasted peppers, chopped
Goat's cheese, crumbled
Slices of edam cheese
1 egg for glazing
Handful of grated cheese

Tomato sauce:

1 tin of chopped tomatoes
1 clove of garlic, crushed
1 tbsp dried basil

Method:

1. Preheat oven to 180C.
2. Make tomato sauce: place tin of tomatoes, garlic & basil in a pan & rapidly simmer to reduce to a nice thick sauce.
3. Cut the bread rolls in half and line the bottom of an oven proof dish with the bottoms of the bread rolls.
4. Place cheese slices over the bread rolls.
5. Spread the tomato sauce on top of the cheese slices.
6. Sprinkle over the chopped peppers and goats.
7. Place the top of the bread rolls back on.
8. Glaze the top with the beaten egg and sprinkle some grated cheese on top.
9. Place in the preheated oven for approximately 30 minutes or until the tops of the bread rolls are golden brown.

Serve with some green salad for a light lunch bite.

Savoury Cheese & Raisin Muffins

We're trying to reduce our sugar intake slightly so thought I'd try and make some savoury things to replace all the biscuits & chocolate we seem to eat. These are delicious and the raisins adds a little natural sweetness.

Ingredients:

250g plain flour
3 1/2 tsps baking powder
1 tsp salt
1 tsp paprika
50g butter
1 egg
250ml milk
120g grated cheese
100g raisins

Method:

1. Preheat oven to 220C.
2. Place flour, baking powder, salt and paprika in a bowl & mix together.
3. Cut the butter into small pieces and using your finger tips rub the flour into the butter.
4. Beat the egg and add the milk mixing together well.
5. Add the milk-egg mix to the dry ingredients and mix thoroughly.
6. Add the grated cheese and raisins and mix well.
7. Place into cupcake cases or a muffin tin.
8. Bake in the oven for 20-25 mins.

Serve with soup or a stew. 

Cut in half and spread some soft cheese on them.

Baiao de Dois - Brazilian Rice & Beans

I lived in Ceara, Brasil for 6 months as part of my gap year....more years ago than I would like to admit, one of the lasting memories from our time there is some of the food we ate & this recipe is a rice & beans dish we ate many times a week.

Ingredients:

1 onion

1 garlic clove

Drizzle of olive oil

1 cup rice

1 tbsp dried coriander

400g tin of black eyed beans

2 cups of stock

Handful of frozen peas

175g mozzarella, chopped into cubes

Method:

1. Heat the oil & gently cook the onion & garlic until soft.
2. Add the rice & coriander with another drizzle of oil & stir until the rice is transparent.
3. Add the beans, stock & peas, bring to gentle simmer & cover the pan.
4. Allow to simmer until all the stock is gone approximately 10 mins. Keep the pan covered & allow to rest for 5 mins.
5. Add the mozzarella & stir in well. 
6. Allow to melt for another 10-15 mins.

In Brazil you would eat this dish with meat, but being a veggie I would often serve some veggie sausages with it, but can be eaten as a dish in it's own right. Also nice cold as a rice salad.

Vegetarian Shepherd's Pie

Ingredients:

Filling:

1 leek, sliced

2 carrots, chopped

150g mushrooms, chopped

1 clove of garlic, crushed

3 tbsp dried sage (or 3 fresh leaves if available)

3 tbsp dried thyme (or 3 sprigs of fresh thyme leaves only if available)

250g dried green lentils

750ml vegetable stock (made with 1 vegetable OXO cube)

400g tin of chopped tomatoes

200ml red wine

1 tbsp (vegetarian) Worcestershire sauce

1 tbsp soy sauce

tbsp olive oil

Topping:

2 large sweet potatoes

2 large potatoes

1 small/medium cauliflower, heads only

large knob of butter

handful of grated cheese

Method:

1. Preheat oven to 200C.
2. Heat the oil in a pan and gently fry the leeks, until they begin to soften.
3. Add carrots, mushrooms and garlic, continuing to cook for 4-5 mins, stirring occasionally.
4. Add the herbs, lentils, tinned tomatoes, vegetable stock, red wine, soy sauce & Worcestershire sauce and stir together well.
5. Bring to the boil and allow to simmer on a low heat for 30-40 minutes to thicken slightly.
6. Whilst the filling is simmering, boil the potatoes, sweet potatoes & cauliflower in a pan together for 15 mins until all is soft.
7. Drain the vegetables and add the butter to mash until smooth.
8. Transfer the filling to an oven proof dish and top with the mashed vegetables. Sprinkle the grated cheese on the top.
9. Bake in the oven for 20 minutes until golden brown.

Cabbage & Leek Potato Skins

Ingredients:

8/9 medium jacket potatoes, pre-cooked & cooled

1 large leek, sliced

several large Savoy cabbage leaves, chopped finely

handful of grated cheese

2 eggs, beaten

olive oil

Method:

1. Preheat oven to 180C.
2. Halve the jacket potatoes & spoon out the potato insides into a bowl, leaving the skins intact.
3. Gently heat the oil in a pan, add the cabbage & leek to cook gently, stirring constantly.
4. Once the cabbage & leek have softened mix in with the potato.
5. Add the grated cheese & beaten eggs and mix well.
6. Spoon the filling back into the potato skins.
7. Place on a baking tray & bake for 30-40 mins until golden brown.

Great hot or cold for a buffet.

Bean Enchiladas

Ingredients:

Filling:
2 small or 1 large onion, chopped finely

2 garlic cloves, crushed

150g mushrooms, quartered

2 large carrots, chopped finely

An inch slice of a large swede

Few large leaves of kale

2 tins tomatoes

1 tin borlotti beans 

1 tin red kidney beans

1 tbsp paprika

1 tbsp ground coriander

Pinch of cumin

Sprinkle of dried coriander leaves (or some fresh chopped coriander if available)

2 tbsps olive oil

1 tbsp lime juice

Packet of tortilla wraps

Grated cheese

Method:

1. Gently heat oil in pan. Add the chopped onion & garlic, gently fry until soft. 
2. Add mushrooms, kale, swede & carrot. Fry for a few mins. 
3. Add the paprika, coriander (ground & dried), cumin & lime juice and stir well to coat all the vegetables. 
4. Add the tins of beans & tomatoes and mix well. 
5. Simmer on a low heat for 20 mins or until the vegetables are soft. 
6. Place a large spoonful into each wrap & fold them up, place them side by side in a rectangular ovenproof dish.
7. Sprinkle lots of grated cheese on top & grill for a few minutes until golden brown. Or if you prefer a crispier enchilada place in the oven at 180C for 20-30 mins.

Serve with a green salad, guacamole, salsa & sour cream dips, tortilla chips etc for a delicious Mexican meal.

NB Alternative: the filling could also be served with rice

Lentil Shepherd's Pie

Ingredients:

Topping:

500g potatoes, peeled and chopped

splash of milk

50g butter

few handfuls of grated cheese

salt & pepper

Filling:

1 onion, chopped finely

1 clove of garlic, crushed

1 tbsp thyme

1 bay leaf

300g lentils

2/3 large carrots, chopped

handful of frozen peas

handful of frozen sweetcorn

1 tin of black eyed beans

600ml vegetable stock

splash of Worcester sauce (vegetarian one)

1 tbsp tomato puree

olive oil

Method:

1. Preheat oven to 180C.
2. Gently fry the onion, garlic & thyme in the oil, until soft.
3. Add a little more oil & the lentils, coating them in the oil.
4. Add the vegetable stock, carrots, peas, sweetcorn, black eyed beans, bay leaf, Worcester sauce & tomato puree, mix well.
5. Bring to the simmer, with the lid on the pan simmer for 20-30 mins until the carrots are soft & lentils are cooked but not too mushy.
6. Whilst the lentils are simmering, prepare the potatoes & boil them in a pan of boiling water until soft.
7. Mash the potatoes with the butter, milk and a handful of cheese. Add the seasoning to taste.
8. Place the lentil filling into the bottom of an ovenproof dish and top with the mashed potato.
9. On top sprinkle another handful of grated cheese.
10. Place in the oven for about 30 mins or until the topping is golden brown.

Serve with a green salad or crusty bread.

Creamy Chicken, Bacon, Leek & Mushroom Pie

Ingredients:

250g ready made puff pastry

3 large or 4 medium chicken breasts

125g pancetta

Olive oil

200ml chicken stock

3 leeks, sliced

200g button mushroom, halved

2 medium carrots, chopped finely

75g butter

300ml milk 

5 tbsp flour

1 tbsp thyme

Handful of grated cheese

Seasoning 

A little egg or milk for glazing 

Method:

1. Chop chicken into roughly inch squares.
2. In a bowl mix together 3 tbsps of flour & the thyme.
3. Coat the chicken in the flour mix.
4. Heat a little olive oil in a pan until hot & add the pancetta & flour coated chicken chunks. Stir continuously until the chicken chunks are beginning to brown.
5. Add the leeks, carrots & mushrooms & a little more oil, continue to stir until the leeks are soft.
6. Mix the chicken stock with the leftover flour from coating the chicken & then add to the pan. Allow to continue to simmer for a few minutes.
7. In another pan on a low heat melt the butter and once melted remove from heat to add 2 tbsps of flour, mix to a thick paste.
8. Place back on the heat & add the milk a little at a time, whilst whisking to ensure the paste is completely combined with the milk. Gradually the sauce will begin to thicken, but keep stirring until it's the desired consistency. 
9. Place the chicken & bacon mix into the bottom of a pie dish, sprinkle over the cheese & pour over the white sauce, gently mix together slightly & allow to cool.
10. Preheat oven to 160C.
11. Roll out the pastry to the desired shape, size & thickness for your pie dish.
12. With the milk or egg for glazing brush around the edge of your pie dish & the place the pastry over the filling, crimping the edges of the pastry to the pie dish edge to seal. Make a hole in the middle of the pastry with a knife.
13. Glaze the pastry case with the milk or egg & place in the oven for 30-40 mins or until golden brown & bubbling. 

Enjoy with some greens and boiled new potatoes.

Brunch Tart

Ingredients:

250g ready made puff pastry

2 handfuls of grated cheese

100g bacon lardons (or finely chopped bacon pieces)

5/6 spring onions

3 eggs

a little milk for glazing

4/5 mushrooms, sliced (Optional)

Method:

1. Preheat oven to 200C.
2. Roll out the pastry to an even thickness to line a baking tray.
3. Place on the baking tray and sprinkle on a 2/3rds of the grated cheese, covering the pastry but leaving 1-2cm clear around the edge.
4. Place the bacon lardons and spring onions (and mushrooms if using) into a pan with a little oil & fry until the bacon is cooked.
5. Add the bacon & spring onions to the top of the grated cheese.
6. Crack 3 whole eggs onto the top of the tart, spread fairly evenly apart.
7. Sprinkle the remaining cheese on top.
8. With a pastry brush, brush the edges with milk to glaze.
9. Place in the oven for 10-20 mins or until golden.

Eat warm for a special yummy brunch.

Aircraft Pizzas

I've been trying to spend more special time with my toddler since the arrival of his little brother and a great way to do this has been to spend some time cooking and baking together. We decided to make and decorate pizzas, but he is helicopter mad, so they had to be helicopter & aeroplane ones.

This is our efforts...

Aeroplane Pizza with BBQ sauce

Helicopter Pizza - see the hot dog main rotors and the pepper & olive tail rotor

Another photo of the helicopter pizza

...he was so proud of his achievement in making his own tea with mummy.

Baked Stuffed Cheesy Mexican Pittas

Ingredients:

4 pitta breads
1 red pepper, sliced
1 onion, chopped finely
1 carrot, chopped into sticks
100g mushrooms, sliced
1 tbsp paprika
1 tbsp ground coriander
1 tsp dried coriander leaves
1 tsp lime juice
1 tbsp olive oil
pinch of cumin
pinch of dried chillies
1 garlic clove, chopped finely
grated cheese
more olive oil for drizzling or brushing onto pittas

Method:

1. Preheat oven to 170C.
2. In a bowl mix together the ground & dried coriander, cumin, paprika and chillies with the oil and lime juice into a paste.
3. Add the onions and garlic to the paste & mix well.
4. Heat a pan until it's hot and add the onion & paste mix, frying until the onions are beginning to soften. 
5. Add the vegetables to the pan and fry until soft.
6. Take the pitta breads and cut in half, opening up the pocket in the bread.
7. Stuff the pittas with grated cheese and the cooked vegetable mix.
8. Place the stuffed pittas on a baking tray and drizzle or brush with some olive oil.
9. Bake in the oven for 15-20 mins or until looking golden.

Serve with a lovely green salad as a light lunch.

Pea, Spinach & Pesto Lasagne

Ingredients:

White sauce:

500ml milk
25g butter
1 heaped tbsp plain flour

Lasagne sheets
Pesto - half jar
200g frozen or fresh peas
200g spinach
Cheese, grated
Few leaves of fresh basil
Few leaves of fresh mint

Method:

1. Preheat oven to 170C.
2. Melt butter in a pan on a low heat.
3. Remove from heat & mix in the flour to make a thick paste.
4. Whisk in a small amount of the milk to make a smooth paste and return to a low/medium heat. As it's heating continue stirring & gradually add more & more of milk to the pan. Eventually the sauce will begin thickening.
5. Stir in the spinach, peas, pesto & herbs and heat until the spinach leaves have wilted.
6. In a lasagne dish layer: the lasagne sheets, pesto, pea & spinach sauce & a sprinkling of grated cheese. Continue layering until you have used all the sauce, top with cheese. 
7. Place in the oven for 30-40 minutes or until golden brown.

Enjoy with some fresh green salad or garlic bread. We also had some grilled sausages with the lasagne for all you meat lovers.

Cottage Pie

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 tbsp mixed herbs

500g beef mince

1 courgette, finely chopped

2 carrots, finely chopped

1 tin of tomatoes

1 tbsp tomato puree

1/2 tsp chilli flakes

1 cup of beef stock made with 1 oxo cube

black pepper

3 large potatoes, peeled & chopped

2 handfuls of grated cheese

splash of milk

black pepper

knob of butter

Method:

1. Preheat oven to 180C or Gas Mark 4.
2. Boil the potatoes in a pan until soft.
3. Heat the oil in another large pan and gently fry the beef mince, once beginning to brown add the onion, garlic, herbs and courgettes. Continue cooking until the onions are soft.
4. Add the carrots, tinned tomatoes, tomato puree, chilli flakes and beef stock and season with black pepper as necessary and stir well.
5. Simmer for 15-20 minutes until the carrots and nicely cooked through.
6. Once the potatoes are cooked, add the butter, milk and a handful of cheese to the pan and mash the potatoes until smooth and creamy. Season with black pepper.
7. Place the beef sauce into the bottom of an oven proof dish and top with mashed potatoes. Sprinkle the remainder of the grated cheese on top on the potatoes and heat in the oven for 20-30 minutes or until the cheese is golden on top.

Serve with some fresh green vegetables.

Aubergine Vegetable Lasagna

Ingredients:

1 large aubergine

150g lasagna sheets

4 cherry tomatoes, halved

Sprinkling of basil

For tomato sauce:

1 onion

1 garlic clove

1 tsp basil (fresh is best but dried is ok too)

1 courgette

1 carrot

1 tin of tomatoes

1 vegetable stock cube

1 tbsp tomato purée

For the cheese sauce: 

25g butter

1 heaped tbsp flour

500ml milk

Handful of grated cheese

Black pepper

Sprinkling of nutmeg

Method:

1. Preheat oven to 180C/Gas Mark 6.
2. Top & tail the aubergine & slice into 0.5cm slices.
3. Coat in olive oil & lie them on a baking tray.
4. Bake for 25 mins turning in the middle. 
5. Whilst the aubergine is cooking, chop the onion, garlic, carrot & courgette finely.
6. Put a little olive oil into a sauce pan & gently fry the onion, garlic, courgette & basil. 
7. Once soft add the tinned tomatoes, carrots, tomato purée, half a cup of boiled water & the stock cube. Stir well.
8. Leave to simmer until the carrots are soft and the sauce has slightly reduced.
9. In another saucepan on a low heat melt the butter.
10. Once melted remove from heat & stir in the flour to form a paste.
11. Return to heat & little by little add the milk stirring constantly until it is the required consistency. Add the cheese, pepper & nutmeg and extra milk if required to make it thinner. Simmer for a few minutes. 
12. Once the tomato sauce, cheese sauce & aubergine is cooked layer the lasagna sheets followed by the tomato sauce, cheese sauce, more lasagne, aubergine, tomato sauce, cheese sauce... & repeat layers until all the sauces & aubergine is used up. 
13. Top with grated cheese, the cherry tomatoes & a sprinkling of basil.
14. Heat in the oven until the topping is nicely browned for about 30 mins. 

Serve with garlic bread & green salad. 

Bacon & Cheese Potato Skins

Bacon & Cheese Potato Skins

Ingredients:

4 large baking potatoes

150g Raclette cheese, grated (Raclette cheese is difficult to get your hands on in the UK but any flavourful cheese will do, mature cheddar, edam etc)

150g bacon lardons

1 egg, beaten

black pepper

chilli flakes

oil

Method:

1. Preheat oven to Gas Mark 6 or 200C.
2. Brush oil over the potato skins and pierce. 
3. Place onto a baking tray and bake the potatoes in the oven for an hour turning in the middle so that their skins are crispy and centre is soft.
4. Allow the potatoes to cool a little before halving the potatoes and spooning out the potato flesh, leaving approximately 0.5cm of potato flesh around the skin.
5. Fry the bacon until crispy.
6. Mix together well the spooned out potato with the 3/4 of the grated cheese, crispy bacon, black pepper, chilli flakes and beaten egg so that it makes a thick but gooey mix.
7. Spoon this back into the potato skins and sprinkle the left over cheese on top of each potato.
8. Bake in the oven for another 15-20 minutes until the cheese has turned golden brown on top.

Serve with baked beans or a green salad to make a delicious meal.

Stuffed Crust Tortilla Pizza

Ingredients:

4 tortillas

1 pepper, sliced

1 red onion, sliced

150g goats cheese

1 tsp brown sugar

6 tbsp tomato puree

1 tbsp dried basil

4 tbsp warm water

1 garlic clove, crushed

oil

olives (optional)

hot dog sausages (optional)

Method:

1. In a small pan add the tomato puree, water, basil and garlic, stir together to form a smooth paste and heat gently warm.
2. Heat the oil in a frying pan and gently fry the peppers.
3. Remove peppers from the pan and add the red onions and brown sugar, cooking until for ~5 minutes or until soft.
4. Place the tortillas on a baking tray and brush the edges with water.
5. Crumble half of the goats cheese and sprinkle around the rims of the tortillas.
6. Fold over the edges of the tortillas over the cheese and pinch hard to create the stuffed crust.
7. Spread the warmed tomato mix in the middle of the tortillas, top with the onions, peppers, olives, hot dogs and the rest of the crumbled goats cheese.
8. Cook in the oven for ~10 minutes until the tortilla is golden and the cheese has melted.