Posted in My Favourite Dishes, Quick Cook

Courgette and Chorizo Meatball Spaghetti

choirzo meatballs

To make the meatballs I skinned some chorizo sausages and re rolled them into meatballs. I think this makes them less heavy than traditional meatballs. Super easy and made a tasty base to the sauce. You can throw lots of kind of veg into a dish like this so don’t hold back!

30 mins

chorizo sausages, garlic, natural yogurt, milk, tomato puree, courgette, cherry tomatoes, black olives, spaghetti, cumin seeds, chilli flakes, salt, pepper

Start by taking the skin off chorizo sausages and re roll them into small meatball shape. Fry them until brown all over, once brown add a clove of chopped garlic and a pinch of chilli flakes and 1/2 tsp of cumin seeds. At this stage put the pasta on to cook. Now add 100 ml of natural yogurt and a squeeze of tomato puree. Slice 10 black olives in half and half a handful of cherry tomatoes, add to the mix and give good stir. If the sauce is looking a little dry add some milk. Now slice a courgette (I use a potato peeler) and once the pasta is only a couple of minutes from being cooked add to the sauce. Season with salt and pepper.

Posted in Slow Cook

Mousaka

MouskkaIgnore the rice on the top, under the strict instructions to use up the freezer I thought frozen rice were frozen breadcrumbs… However, once I had picked it off the underneath was delicious and will defiantly become a staple dish! I am fairly sure mine isn’t true to the traditional dish but it was pretty simple to make and substantial enough to serve with just a salad.

1.5 hours

aubergine, potato, onion, garlic, oil, tomato puree, tinned tomato, olives, lamb mince, milk, butter, plain flour, mild cheese, chilli flakes, cinnamon, cumin seeds, nutmeg, sugar, salt, pepper, oregano and bay leaves

Start by slicing 2 aubergines into cm wide slices, place on a baking tray with a little drizzle of oil and cook in the oven at 180 c for 10-15 minutes either side until soft and set aside when done. While the aubergine is cooking peel and slice 3 medium potatoes and par boil for 10 minutes until soft but not falling apart, drain and again set aside.

To make the meat part of the dish start by gently frying a large onion in a large high sided pan, once soft add 2 cloves of chopped garlic. Now for the herbs and spices add a pinch of chilli flakes, 1tsp cinnamon, 2tsp cumin seeds, 1tsp nutmeg, 1tsp oregano, 1tbsp sugar, 1/2 tsp salt and 1/2 tsp of pepper and mix together. Add a generous squeeze of tomato puree and now add the mince. Cook on a medium heat until the mince is brown all over and add 1 tin of chopped tomatoes and a further tin half filled with water and mix together, finally throw in a few bay leaves. Bring to the boil then turn down to a low heat and allow to bubble away stirring occasionally until needed.

To make the white sauce melt 1tbsp of butter. Once melted mix in 2tbsp of flour, then add 300ml of milk. Turn up the heat to medium-high and whisk away. As the milk heats it should thicken, once all the flour is mixed in the white sauce is done and finally time for the assembly!

In a deep sided oven proof dish stack the aubergine and potato slices in alternate layers, next add the tomato lamb mixture on top making sure it can find its way between the potato and aubergine layers. Finally top with the white sauce and a sprinkle of cheese if you’d like. Cook in the oven for about 30-45 minutes until golden brown at 180c. Enjoy with a crisp salad.

Posted in Baking

Banana and Demerara Cake

banana cake

I am still yet to crack the secret of photographing cakes without them looking awful… Any hints or tips send them this way! I always buy bananas with the idea of being healthy and never eat them. Luckily banana cake is a favorite of both my Dad and boyfriend! This recipe is easy and works lovely every time.

Eggs, butter, honey, demerara sugar, 4 bananas, self-raising flour

Start by preheating the oven to 190c. Place 4 eggs, 250gm of soft butter, 250gm demerara sugar, 2tbsp of honey or syrup and 250gm of SR flour into a food processor. Mix until smooth, turn the mixture into a tin and sprinkle with lots of demerara sugar. Cook for 30-40 minutes until brown on top and springy to the touch.

Posted in Quick Cook

Pasta Puttanesca

pasta puttanesca

Pasta puttanesca is a classic Italian dish. Here, the focus is on using store cupboard items to create a quick and tasty dish.

Spaghetti, tinned tomatoes, tomato puree, olive oil, garlic, sugar, anchovy fillets, black olives, capers, salt, black pepper, parmesan and basil to serve.

20 minutes

Start by putting a tin of chopped tomatoes, 1 tbsp of tomato puree, 2 tbsp of olive oil, 2 cloves of chopped garlic, a tin of drained anchovy fillets, a handful of chopped and stoned black olives, 1 tbsp of chopped capers, a pinch of salt and 1 tsp of sugar into a pan. Cover and bring to the boil, allow to simmer for 10-15 minutes then remove the lid to let the sauce thicken, stir occasionally to ensure the sauce doesn’t stick to the bottom. About 10 minutes through cooking put the pasta on to cook following packet instructions. Once cooked add the pasta to the sauce and mix well. Serve with lots of parmesan, black pepper and some torn up basil leaves and enjoy the Italian way with a nice glass of red.

Posted in My Favourite Dishes, Slow Cook

Lamb Rogan Josh

rogan josh

This is a little bit of a mix of recipes and we went a little bit off pieste, however, the end result was amazing. We had this as a big family dinner on a friday night rather than ordering a curry and was a million times better! It is a million times quicker if you have a kind assistant that does the spice mix for you, don’t be afraid to add lots of spice. It is always surpising how many spices a curry can absorb without making a huge impact on the flavour.

one tub of natural yogurt, lamb stock cube, cloves, cumin, cinnomon, chilli flakes, bay leaves, garlic, ginger, oil, fennel, garam masala salt, paprika, ground almonds, pepper, leg of lamb, rice and knann to serve.

2-3 hours

Start by mixing 2 tsp cumin seeds, 10 cloves, 1 tsp of chilli flakes and 2 tsp of cinnamon in a pestle and mortar. In a seperate bowl mix together 1 tbsp ground coriander, 1 tsp ground black pepper, 1 tsp salt, 2 tsp garam masala, 3 tbsp ground almonds and 2 tsp paprika and set aside. Blend together 8 cloves of garlic with 25gm piece of ginger with a splash of water.

Pre-heat the oven to 200c. Heat a large oven proof dish with a lid with a generous glug of oil, once hot add the leg of lamb and brown all over. Add a tub of yogurt and the ground whole spices, stir for about five minutes until all mixed together, add about 300ml of stock (just made with a stock cube) to the lamb, add the other pot of spice mix. Place the lid and cook in the oven for 1-2 hours until the lamb is soft and falling off the bone. Ever half hour give the lamb a stir and add more water if needed. If the dish needs a bit more spice add some chilli flakes. Once the dish is rich and lamb is falling from the bone it is ready to serve. Simply lift the bone and serve and enjoy.