Breakfast, cake, Dinner, Food, Serves 2, super filling, Uncategorized

Bank holiday Best Eats: Brunches, Dinners and Bakes

So the spring bank holiday is coming to an end. Its dark outside. We are debating on if that was a bat or a bird we sort darting past the window… and i have to say it is one of the best dinner bank holidays that I can remember in a long time…. so heres a bit of a brag.

Roasted Harissa and Garlic Chicken in Pittas

It started with a Friday night: with a quick roasted small chicken dressed in Harissa paste, garlic, coriander and olive oil. Served in pitta breads with dips and some salad. Proper finger (licking) food that was really a bit of mucking about with the mortar and pestle, smothering the flesh and then letting it rock out in the oven while we (I) do the post work shake off and feet up and perhaps a bit of the ol’ red leg rum… Roast chicken doesn’t have to stay tucked away for a Sunday…

Saturday morning….

Continue reading “Bank holiday Best Eats: Brunches, Dinners and Bakes”

Breakfast, Food, Serves 2, Uncategorized, Under 15mins

Sunshine Eggs

Good Morning Bank Holiday Weekend (in the UK) Today is not the day for cereal or limp toast. Put away your quick fix get out the door smoothie. Today is the day for brunch. Something fantastic and filling served a little later (because you’ve gotten up a little later).Something that will bring you some joy.

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I cannot guarantee the weather outside for bank holiday Britain I can put some sunshine on your plate. And if you can fry an egg… you can make these. Continue reading “Sunshine Eggs”

cake, Uncategorized

Coffee cake for Mummas birthday 

I know I’ve gone quite quiet… been practicing ideas so nothing ready for show and tell. Although a few diamond finds of cook  books in charity shops promise some exciting trials to come. 

But I did make a cake for my mum’s birthday. It’s not perfect but I’m very proud. It’s coffee cake and it’s very very tasty… And and she was very happy with it

cake, Uncategorized

My first bake off entry

For years I have baked. It all started with my mum. Whose amazing creations wowed me and are still vivid in my memory. I hoard the printed photos from mine and my brothers childhood birthdays. I assisted with my ‘aunty’ with items for her catering company (her chocolate roulade never to be surpassed)

I took food Tec at school for GCSE. I have fed my friends feasts of cakes and cookies. I’m not fantastic. I have no place in front of Mrs Berry or Mr Hollywood. But I’m up for a friendly competion… which is exactly what my workplace proposed. Theme being Easter. Here is my completed offering. It did not win. But I’m still proud of it. 

Dinner, Healthy, Serves 2, super filling, Uncategorized, Under 30 min

Sweet Potato Topped Indian Dahl

So we needed something warming and filling tonight. Something that’s not going to break the bank or take over the whole night to cook. And I’m not opposed to a veggie night – I don’t think there’s a need to eat meat every meal – nor every day- so here we have the solution to the above equations making one very tasty dinner ……

  • 650g sweet potatoes, peeled and cut into small chunks
  • 1 onion, Sliced into fine half moons
  • 2 carrots, chopped in to finger length batons
  • 1 corgette chopped into finger length batons
  • Thumb of ginger + 2 garlic cloves, finely grated
  • 2 tsp oil
  • 1 tbsp curry powder
  • 1 vegetable stock cube
  • 2 tbsp tomato purée
  • 100 split red lentils
  • good handful coriander- I use the frozen kind cos I always have it as a store cupboard staple – but fresh is going to be very good.
  • Greek-style yogurt – a good spoon full.
  1. Chopped sweet potato goes into a pan of boiling water ,cook for 15 mins, or until tender.
  2. While the ‘tatos are getting to the mash able state, heat the oil in a pan
  3. fry the onion and carrot, 2 minutes,
  4. Add the garlic and ginger and cook, stirring for 1 min more.
  5. Stir in the curry powder,
  6. Mix the Stock cube, tomato puree to 750ml of  boiling water, add this with the lentils to the Veggie pan
  7. Cover the pan and rapid simmer for 20 mins until the vegetables are tender and the liquid has been absorbed.
  8. Stir in the chopped coriander.
  9. When the sweet potatoes are cooked, drain and mash them with the yogurt and season
  10. Spoon the lentil mix into one big or individual dishes then top with the sweet potato-mash.
  11. Season with the coriander and pepper

wash up roll call-

1 deep fry pan, 1 sauce pan, 1 chop board, 1 knife (and peeler if you used it), 1 wooden spoon (masher if you use it)
whatever you serve it in and whatever you eat it with