I’ve always liked the idea of a hash; various bits of food all chopped up and cooked together. I tried to make a corned beef hash once which was somewhat eventful. I was at University in my student house with two of my friends. The can of corned beef was being somewhat stubborn so I used my intuition and tried to open the can with a can opener. Suffice to say there was some slippage and some slicing and next thing I know I’m running around the kitchen with all of us pretending to be braver than we are trying to wrap my hand in kitchen roll. Luckily we lived near the hospital so off we trudged, in the ice and snow, to sit in A&E with all the people who had dislocated something slipping on the ice. I ended up with four stitches and my two fingers bandaged up which provided much amusement for the following week. In my haste to leave the house I had left a pan of water on the hob; this was also the night I learned you can burn water.
Curried Lamb Pie with Bombay Potato Topping with Schwartz
Ingredients
You will need (for 4):
For the lamb:- Flavourless oil for cooking
- 2 garlic cloves, chopped
- 2 onions, chopped
- 1 tomato, seeds removed and chopped
- 2 tsp tomato puree
- 3-4 tsp Schwartz Curry Powder (I used mild but you could use a hotter one if you like)
- 400g minced lamb
- 100g frozen peas
- Salt and pepper
Dried Blueberry and Almond Cereal Bars
Ingredients
You will need (for 12 cereal bars):
- 225g oats
- 100ml maple syrup
- 150g butter
- 75g dried blueberries
- 50g flaked almonds
- 1 tbsp poppy seeds
Method
Preheat an oven to 180C and lightly grease a baking tray. The one I used was about 20cm x 20cm.
Melt the maple syrup and butter together in a saucepan on a low heat until melted and well combined.
Mix the oats, dried blueberries, almonds and poppy seeds together then pour in the syrup and butter and stir together until well mixed.
Press the mixture into the prepared baking tray and then place into the oven for 25-30 minutes or until golden brown on top.
Mark into pieces while still hot then remove from the tray when cooled.
Ultimate Cheese on Toast with Lea & Perrins
I can’t have cheese on toast without a dribble of Worcestershire Sauce. I’ve added it to countless different meals; cottage pie, risotto and spaghetti bolognese to name a few. Lea and Perrins are working with the guys from Sorted to show different dishes you can add your Worcestershire Sauce to and I was asked to see what I could come up with.
Ingredients
You will need (for two):
- 3-4 medium onions, finely sliced
- 3 tbsp Lea and Perrins Worcestershire Sauce
- Salt and pepper
- Oil for cooking
- 1 tsp sugar
- 150g strong Cheddar cheese
- 2 thick slices bread
Method
Make the caramelised onions by getting a heavy based frying pan on a low heat and adding a drizzle of oil.
Tip in the onions, Worcestershire Sauce, a little salt and plenty of black pepper. Leave to soften for around 30 minutes, stirring occasionally until sticky.
Beef Braised in Beer with Onions and Carrots
As I rent a house I am in the unfortunate position of being lumbered with the oven and hob that I’m given. Don’t get me wrong; having a hob and an oven is certainly one up from having no heating implements at all but they definitely leave a lot to be desired.
Creamy Pea and Bacon Pasta
After my last £6 supper on BBC Radio Berkshire, Paul Ross was quite disappointed that the recipe included no frozen peas. It got me thinking that actually there’s plenty to celebrate in the humble frozen pea. They’re cheap, you can always keep some in the freezer and they are a welcome shot of greenness and sweetness at this time of year. This quick, easy and cheap meal is a little mid-week fanfare of the frozen pea.
Review: Maple Pecan Cupcake Recipe from Baking Mad
Ingredients
You will need (original recipe here, mine is slightly different):
- 2 eggs (I used half a goose egg)
- 125g butter
- 125g caster sugar
- 225g self-raising flour
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup
For the icing: - 2 tbsp maple syrup
- 65g butter
- 125g icing sugar (I used the Silver Spoon Chocolate icing sugar I was sent)
- Chocolate chips to decorate (I used the Silver Spoon ones I was sent)
Method
Preheat an oven to 180C and line a cupcake tin with 12 cases. I don’t have a cupcake tin so I use silicone cupcake cases.
Place the eggs, butter, sugar, flour, vanilla and maple syrup in a bowl and mix together until smooth. I used an electric hand whisk for this.
Divide the batter between the cases then place in the oven and bake for 15-20 minutes or until baked.
Remove the cupcakes from the oven and leave to cool.
Make the icing by beating together the butter and icing sugar then add the maple syrup and beat until light and fluffy.
Maple Salted Popcorn
Ingredients
You will need (for a big bowl for two):
- 75g popping corn
- 1-2 tbsp flavourless oil
- 1 tsp nice sea salt
- 2 tbsp maple syrup
Method
Get a large pan with a lid on a medium/high heat.
Drizzle on a little oil and swirl it around so it covers the base of the pan.
Put the popcorn into the pan and put the lid on (it helps if it’s a clear lid).
Keep the pan swirling around so that the popcorn doesn’t catch and wait for the corn to start popping.
Keep the pan moving until you can’t hear (or see) any more pops.
Remove the pan from the heat and take the lid off to let any steam escape.
Purple Sprouting Broccoli, Bacon and Cheese Pasta Bake
It’s a bit weird here at the moment. The days are warm but the nights are surprisingly cold; light lunches but also still comfort food dinner season. The purple sprouting broccoli season is upon us and as much as I like it cooked simply, maybe with a butter sauce, I am craving carbohydrates and big warming meals at the moment. My bacon, purple sprouting and cheese pasta bake is ideal.
Leek, Cheese and Potato Pie
Ingredients
|
You will need (for a pie for four):
|
|
|
1 medium potato, peeled and in small cubes
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£0.20
|
|
1 large leek, finely sliced
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£0.50
|
|
1 tbsp plain flour
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£0.02
|
|
75ml milk
|
£0.05
|
|
125g strong cheddar cheese, grated
|
£1.00
|
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Small handful chopped chives
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£0.20
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Salt and pepper
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£0.02
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Small knob of butter plus extra for greasing
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£0.10
|
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Milk for brushing
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£0.02
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Readymade and rolled shortcrust pastry
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£1.50
|
|
Total
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£3.61
|
Method
Boil the potatoes and cook for 7-10 minutes or until tender then drain and put to one side. Fry the leeks on a medium heat in a little butter for around 10 minutes, until softened, then add the flour. Cook for a minute then add the milk and stir well while heating to make a thick sauce. Add the potato, cheese, chives and salt and pepper to the cooked leeks. Preheat oven to 180C and lightly grease a pie dish with butter. Take two thirds of the pastry and line the pie dish. Trim any excess pastry, prick the base with a fork, line with greaseproof paper then fill with baking beans or rice and bake for 12-15 minutes then remove the beans and greaseproof and return to the oven for 2 more minutes. Pour the filling into the pastry case. Brush the edge of the pastry base with milk and roll out the remaining pastry. Top the pie with the pastry and press the pastry well onto the pastry base. Trim any excess and brush the top with milk.Cut a slit in the top of the pastry then put back into the oven for 25-30 minutes or until golden brown.
The leeks and chives in this give a brilliant green colour to the pie so it’s not all beige. I liked that the filling wasn’t too wet and stodgy but you could clearly see and feel the potato and leek. Comfort food is always welcome, particularly when it’s mostly carbohydrate based and this was my perfect dinner on a rainy evening this week. Not only exactly what I wanted but also a bargain for four people. You could of course make your own pastry but when I’m as busy as I am now, readymade and rolled is my best friend.
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