I’m all tapas’d out

I am stuffed! I literally could not eat another mouthfull! OK give me a few moments and I’m sure I could try and swallow a few more morsals.

I started the day wanting croquettes, I finished the day having made a tapas feast:

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So that would be:
– spicy cheese croquettes
– cheese croquettes
– potatoes bravas
– garlic mushrooms
– marinated anchovies

Ok so all I did with the anchovies was put them on a plate in a pretty pattern but I made the rest as follows:

Croquettes
Take 3 potatoes, peel, chop and place in salted boiling water. Boil until tender. Put the potatoes through a ricer to make the smoothest mash you will ever have. Combine with a spoonful of butter. Split the mixture in half.

Mix a handful of grated mexicana cheese to one half and a handful of mature chedder to the other. Combine and roll into sausage patties.

Roll in flour, dip in milk and roll in breadcrumbs. Place on a baking tray and bake for 20-25 mins in a preheated oven.

Ta daaaa

Potato bravas
Take 3 potatoes, peel chop and boil in salted water until tender. Preheat some oil in a baking tray in the oven, toss in the drained potato chunks and fully coat the potato in oil. Crack over some salt.
Bake in the over for 30-40 mins turning often.

Meanwhile make the sauce. I chopped up 3 tomatoes, smashed 2 garlic cloves and placed on a low heat in a frying pan. Added a sprinkle of chilli flakes, smoked paprika, paprika and oregano. Stirred in a tablespoon of tomato puree and about half a cup of water. Simmered gently until it reached the desired consistency.

Take out the potatoes, pour over the sauce and voila!

Chorizo in cider

Well this was easier than making my accompanying gin and tonic!

Chop up the desired amount of chorizo, pop in a pan with roughly chopped red onion and 2 smashed garlic cloves. Pour over a bottle of cider, bring to the boil then turn down the heat and let simmer for 30-40 mins.

Pour into a fancy bowl and then make out you’ve been slaving over a hot stove for hours!

Garlic mushrooms
3 steps:
1- chop up mushrooms
2- melt garlic butter in a pan
3- put the mushrooms in with the garlic, and keep turning them while on the heat to ensure fully coated with butter

Here’s a close up of my plate full to the brim:

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Delicious! Definitely going to do this again, let me know if you have any other tapas recipes I can try!

Jessica x x x

Amazing red Thai crab cakes

I made these the other day for tea and I loved them! The picture is not going to do them justice so please do not judge on that!

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They’re served on a bed of spinach and topped with my lovely infamous carrot salsa (see here).

Ingredients (serves 2)
3 x small potatoes
1 x tin of crab meat in brine, drained
2 x handful of spinach
1-3 teaspoons of red Thai curry paste. This depends how hot you want it, see notes below
1 x small cup of milk
1 x small handful of plain flour
1 x handful of breadcrumbs
2-3 teaspoons of butter
1/2 an onion

Method
1. Peel, chop and boil the potatoes until tender in salted water. Drain and mash. I used my ricer and it makes perfectly lump free mash with barely any hassle;

2. Finely dice up the onion and mix with potato and butter.

3. Add the red Thai paste. Now I used 3 teaspoons but in hindsight this was probably too much. It’s not that it’s too hot, but it does take some of the flavour away from the crab. Next time I think I would use 1.5 teaspoons. Ensure the potato mixture is thoroughly mixed.

4. Gently stir in the crab meat. Be careful not to break up the chunks of meat too much, you still want bits of crab in there.

5. Separate the mixture onto 4 patties. Dip first in the flour making sure it’s fully coated, dunk in the milk and then carefully roll in the breadcrumbs to get a nice even coating. Repeat with the remaining patties.

6. Place on a baking tray in a pre-heated oven for 20-30 minutes at about 180 degrees depending on how golden you want them.

Serve immediately with something fresh to counteract the spicy red Thai curry flavour and to enhance the crab . There’s plenty of potato in the fishcakes so don’t worry too much about a more substantial side. Two of these each was more than enough to make us feel full and sleepy on a cold wet English night.

Let me know how they turn out for you

Jessica x x x

Calling all carrot eaters

Well…..I did my weekly tesco online shop the other day during lunch at work and ordered the usual things, fruit, veg, meat, fish and of course potatoes.

I knew I had some carrots in the fridge already so I thought I’d just buy a couple, two to be precise.

So you can imagine my shock when I arrived home tonight to the tesco delivery man pulling up to my house with not one, but two bags of carrots. Yes that’s right, two bags!

So here’s just a girl standing in front of the internet asking it to “please give me some carrot food ideas!” Before you ask, I don’t like carrot cake or carrot and coriander soup (coriander is the devil).

Day 1 of carrot gate and I made my famous carrot salsa:

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Ingredients
2 carrots
1 red onion
1 stick celery
2 cloves garlic (I only used one but it was HUGE)
4 tomatoes
5 small gerkins
Salt and pepper to taste

Method

FYI this does yield much more than shown in the photo, I may have artfully put some in a fancy bowl.

Basically grate the carrot, finely chop everything else, season to taste and furiously mix in a bowl.

Ta daaaaa. Well tasty.

PLEASE give me some ideas!

Jessica x x x

Freezer food

With my old job towards the end I was arriving late and leaving early. With my new job I arrive early and leave late. Sometimes very late, other times just late enough to make me too tired to go and cook a meal from scratch.

So for the last couple of months I haven’t been eating as well as I used to. I decided I had to do something about this. Last weekend I did an online shop and bought loads! I even got some of those metal takeaway containers for ease and lack of appropriate Tupperware. I think the boyfriend was a bit confused when he took in the shopping!

I made:
– beef and ale stew with lentils (3 portions)
– Mexican bean stew (3 portions)
– fake cassoulet (5 portions)
– lasagna with leek sheets (4 portions)

Here’s a few shots pre-cooking. Unfortunately I got stressed/tired and forgot to take any more:

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Fake cassoulet

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Beef and ale stew with lentils (lentils not included in the photo)

I was going to make chilli as well but realised I already have masses in the freezer from when I continuously make too much.

We had to do a bit of a re-jig in the freezer to make sure it all fit but afterwards it felt awesome to know that I can have good homemade food when I want and with very little effort. I can either defrost them ready for cooking or just bung them in the oven frozen on a low heat.

They’ve already come in really handy. The boyfriend had a leek lasagna when I went out for drinks and food with the girls (and I know he is eyeing up the other single portion) and last night we ordered a takeaway using justeat, then half an hour later received an email saying that our order had been cancelled as the takeaway was closed. I was so annoyed as I was looking forward to tasty fuss free food so we just put a Mexican bean stew in the oven and made some homemade chips in the oven. Although it wasn’t the Chinese I was craving I didn’t feel bloated afterwards and saved us a bit of money!

Let me know if you want to see any of the recipes for the meals above, I’ll cook the meal again and make sure to take more photos/notes.

What’s your favourite food to cook for the freezer, I’m already getting ideas together for my next big cook.

Jessica x x x

What a winter warmer

I love it when the weather gets colder and you can just scoff comfort food without feeling guilty or too stodgy. This meal was perfect and satisfied that empty cold hole in my stomach after trudging through cold drizzly rain from the bus to get home.

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The photo isn’t amazing (but when are mine?). It was really tasty though and at the end of the day that’s what matters.

Ingredients (serves 2)
4 good quality sausages. I used pork and apple for the sweetness
3/4 of a red cabbage
1 onion
Few mushrooms
Handful of spinach
Tablespoon of red jam (I used raspberry)
Splash of red wine vinegar
Drizzle of oil
Vegetable stock and water

Method
1. Drizzle some oil into a large pan and fry the sausages until they’re browned on the outside. Don’t bother making sure they’re cooked all the way through, they’ll be cooking for a while.
If the pan dries up at all pour some hot water in to de-glaze the pan and get the juices up.

2. Meanwhile dice up the cabbage, onions and mushrooms. Throw into the pan with the sausages and stir.

3. Add the red wine vinegar and jam and stir to combine. You want the sausages and cabbage to be coated in a nice sticky substance. Leave for a few minutes.

4. Pour in the water and vegetable stock (I’d say about a mug’s worth) and leave to simmer. Go away and wash up or watch TV with a glass of wine. Check on it every so often and add more stock if the pan is looking too dry.  I left mine for about 20mins but I was REALLY hungry. To be honest it probably could’ve done with more time simmering but my hunger took over.

5. When you can take no more, stir in a handful of spinach and serve.

And there you go, a perfect wintery meal which doesn’t take that much time or effort but will satisfy that hole!

What’s your favourite wintery treat?

Jessica x x x

Homemade turkey burgers

Spoiler…these burgers are fabulous!

I think I’ve said before about how I don’t like to buy beef mince so I won’t repeat myself but at the same time I love burgers! Like really love them.

I started making turkey burgers a few years ago now when I was bored of just eating the usual chilli and pasta with my mince. They’re so easy to make and so versatile with flavours. Here’s one I made earlier:

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Ok you can’t see the burger very well so you’ll have to take my word for it…it was mouthwateringly delicious and the chips were probably the best I’ve made in quite a while. Here’s the recipe for the plate of food.

Ingredients-serves 2
2 good sized potatoes (think- just how hungry are you?)
2 brioche buns
180g(ish) turkey mince
1-2 tablespoons English mustard
1-2 teaspoons garlic powder
1-2 teaspoons onion granules
2 teaspoons salt
1 onion
Vegetable oil
Drizzle of balsamic vinegar
Various additions for your burger

Method
1. Wash and chop the potatoes into chip sizes. Feel free to peel then first but this is a lazy meal so I couldn’t be bothered, plus the skin has all the nutrients in the potato.

2. In a bowl pour in a good drizzle of oil together with the garlic, onion granules and salt. Adjust the quantities to something you’re happy with. Toss the chips in the flavoured oil and ensure all the chips are fully coated. Place on a baking tray and shove them in the oven at about 180 degrees (fan) for 20-25ish mins.

3. Meanwhile…prepare the burgers. Mix the mince with the mustard in a bowl. Now don’t be scared about using too much mustard here. I can’t have more than a a slight touch of english mustard on meat but in cooking it really mellows and you don’t get the heat…just the flavour. You’re looking to achieve a nice yellowish colour to the mince (bet no-one else has ever said that). Season with salt and pepper and shape into 2 patties.

4. Bake the burgers in the oven with the chips for around 10-15mins (if I remember correctly). I usually cut the boyfriends burger in the middle to check the juices run clear before serving.

5. Meanwhile….but near the end of the baking chop up the onion and fry with a little oil. Once it’s softened up add a splash of balsamic vinegar to the pan. at this stage do not lean over the pan or else you’ll be inhaling a load of vinegar fumes!

Et voila! Serve the best chips you’ll eat for a while and assemble the burger. My burger consisted of a mix of tomato sauce and French mustard, burger, cheese slice (sacrilege I know, the boyfriend had actual cheese) fried onions and the all important brioche bun. It was heaven on a plate!

Try it and let me know what you think, you won’t be sorry.

Jessica x x x

Cauliflower Chinese rice

I’ve made this a few times now and it’s definitely a hit in my kitchen. It’s inspired from a dish in the book “favourite mince recipes” here, which I have made various changes to.

I did originally used to make it with rice but I’ve recently decided rice isn’t my favourite thing and I’ve started replacing it with different carbs/replacements. Cauliflower works great in this dish as it absorbs the flavours much more efficiently than rice.

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Ingredients- serves 2
150g-ish turkey mince
Half a carrot
1tablespoon oil
1 onion
1cup peas
1 cauliflower
2 eggs
2 sprinkles of crispy fried onions
1/2 cup tomato sauce
1/4 cup oyster sauce
2 tablespoons low sodium soy sauce
Splash of sesame oil

Method
1. Grate the cauliflower and place to one side

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(Just in case you needed to be told how to grate something)

2. Fry the mince, onion and carrot in the oil. Once cooked remove any excess oil from the pan.

3. Meanwhile mix the tomato sauce, oyster sauce, sesame oil and soy sauce together. Feel free to alter the amounts of each ingredient to suit your taste buds.

4. Add the cauliflower and frozen peas to the pan and stir to absorb the flavours. This needs about 2 mins max.

5. Add the sauce mixture and stir to combine. It takes a little while to properly mix the sauce in. I usually do this while frying my eggs (below).

6. Fry the eggs and serve on top of the cauliflower mixture. Sprinkle with the crispy fried onions and serve immediately.

Best served with some spring rolls you can just bung in the oven to cook while you’re cooking the main event.

I think this is a fabulous quick, tasty mid week meal which looks like you’ve put more effort in that you really have.

Let me know if you make anything similar with cauliflower rice.

Jessica x x x

Leek lasagna

OK so obviously this isn’t actually leek lasagna:

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This was tea on Friday night. I had planned to make lasagna with leek sheets rather than pasta sheets but the boyfriend decided he was going home home for a leaving party, so I was left to cook for myself.

Now in these situations I would always usually have prawns seeing as he hates prawns and I adore them. However he only decided he was going away after I had had my dinner of a prawn sandwich with prawn cocktail crisps so you could say I was all prawned out.

Bearing this in mind I thought I’d make myself some good old fashioned comfort food with the contents of the fridge, loosely based on my original planned meal and completely thrown together.

Ingredients – serves 1 VERY hungry person
70g-ish turkey mince
Half an onion
1 chestnut mushroom
1garlic clove
1 leek
1 potato
Half a pint-ish milk
1 tablespoon flour
1tablespoon butter/marg
1 tablespoon wholegrain mustard
25g strong white cheese
Sprinkle of nutmeg

Method
1. Peel and chop the potato then boil in salted water until tender.

2. Fry the mince with the chopped leek, onion, mushroom and minced garlic.

3. Add the drained boiled potato to the mince mixture and stir to allow the potato to soak up the flavours.

4. Make a quick cheese sauce. Melt the butter in a pan and once melted add the flour. Quickly stir to mix and them slowly add the milk until you’re happy with the quantity and consistency. Sprinkle the nutmeg in. Add the cheese cut up into rough chunks (or grated) and stir the mustard through.

5. Once the cheese has melted add the sauce to the potato and mince mixture and stir through.

6. Serve immediately and preferably with a gin and tonic. It was a Friday after all.

As I kinda just threw this meal together I wasn’t really paying attention to portion sizes and this actually made quite a lot. I intended to leave leftovers for Saturday but I decided to just be greedy and eat the whole thing..maybe that was the gin talking though.

Anyway hope you like my leek lasagna. Give it a go…this is a meal I’ll repeat for the boyfriend once it gets colder…proper comfort food for a rainy day.

Jessica x x x

My next week in meals

It’s that time of week where I’m ordering my online food shop. I’ve been doing this for a few years and I do love how easy it is! Recently I started making meal plans for the week.

I know a lot of people praise them for making you save money and cut waste but for me personally that’s never been the problem. For me I just get too used to making the same meals again and again so by having to sit down and think of 7 main meals it’s making me be more exciting with the meal choices.

So here they are:
Monday: chicken, chorizo and spicy bean stew
Tuesday: cauliflower rice Chinese style with fried egg (catchy name I know)
Wednesday: cauliflower (base) pizza
Thursday: courgetti with a tomato and mince sauce
Friday: lasagna made with leek sheets
Saturday: my famous chilli
Sunday: roast chicken with all the trimmings (well what I like anyway).

So that’s it really; I already know that early next week will consist of leftover chicken. I’m thinking chicken and mustard potato cakes and a chicken stew.

If anyone wants me to do a post on any of the meals just give me a shout out.

What are you planning to eat this week?

Jessica x x x

Brunch: scrambled eggs/omelette

OK so this doesn’t look that appetising but please don’t let that put you off.

Dinner on the weekends is always a bit of what’s in the fridge and in this is what happened today:

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Its a cross between scrambled eggs and an omelette served on top of slightly toasted bread so its still a bit chewy.

It tasted much better than it looks thank god.

Ingredients (serves 1)
2 eggs
1/4 onion
1/4 red pepper
1 inch chorizo
4 cherry tomatoes
1 teaspoon Parmesan
1 slice toast
Salt and pepper to taste
Frylight

Method
1. Toast the bread

Meanwhile

2. Chop up the rest of the ingredients (minus eggs of course) into your preferred size and fry these off with some frylight.

3. Crack the eggs into the pan and stir to mix up. These should cook very quickly so keep an eye on them while you stir the mixture. Season to taste.

4. Serve atop the toast with a sprinkle of Parmesan and a dollop of tomato sauce.

Et voila

Its a quick and easy brunch and the eggs should keep you satisfied for a while. Let me know what you think.

Jessica x x x