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Pizza Party (on a Friday night)

There is something rather joyful about covering the kitchen in flour and making pizza. Granted it’s a terribly messy task, but that’s where the fun is right? We love making pizzas on a Friday night when we have Rich’s children Max and Daisy. It’s a great family activity – everyone gets stuck in. The children go mad for them and love rolling out the dough and choosing their own toppings.

Rich makes a huge load of dough and I knock up a big batch of tomato sauce. Or we swap jobs, but Rich is rather good at kneading dough so I tend to let him do the hard work. We have everything laid out ready for the kids, dough, rolling pins, aprons, tomato sauce and as many different toppings as we can find. We like to see who can make the nicest looking, the biggest or  most flavourful pizza. Max won in the ‘best looking’ category hands down… here is his little chorizo masterpiece. Yes, it did taste as good as it looked.

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Miss Friday’s Pizza

Mine was rather a funny shape and size, but for me it’s ALL about the flavour and that crunchy texture on the crust – delicious. And a pizza is simply not worth eating unless it has anchovies and olives on it. Of course, the kids would totally disagree – it’s all about cheese and pepperoni.

Making it at home is not going to compare to that stone baked taste you get from making it in a traditional pizza oven, but it’s still pretty darn tasty. I’ve posted about my uncle’s pizza oven before and shared the dough recipe that I use.

Jemima (my 10 month old) even had her very own pizza – future Miss Friday right there!

Do you have a perfect topping combination? Feel free to share it in the comments!

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Tex Mex: Feed a Crowd Chilli Con Carne

Cooking for a crowd is great fun; the prospect of getting creative and offering up a huge variety of dishes that will really impress your friends and family excites me, but it often sends me into a whirlwind of energy and pressure. I’ve come to learn the secret of stress free entertaining, base many dishes around one recipe – a huge pot of smokin’ chilli con carne. It’s super easy to cook and oh so good to eat – serve it with jacket potatoes, rice, nachos or in a toasted pitta bread topped with cheese, sour cream, guacamole, fresh salsa and some fresh coriander, all washed down with an ice cold beer. Move over Chimichanga, I think I’ve died and gone to homemade Tex Mex heaven.

It’s great fun to base meals for a large number of people on a particular theme, you can simply throw together various dishes and people love getting stuck in to food they can eat with their hands. Nachos and stuffed pitta breads are great for this.

I won’t take all the credit for the scrummy looking food, Rich (the fiancé) made the loaded potato skins (look out for his guest recipe coming soon) and we kind of just threw the rest together whilst drinking with my brother Kelv and his girlfriend JoJo.

Now, i’m totally guilty of saying I can’t find the time to cook for myself, let alone to entertain, but if your guests happen to be relaxed family who also have a baby it’s all quite good fun. We managed to feed, entertain and put the babies to bed, have a drink and a laugh ourselves and we still managed to pull together this delicious feast and photograph it for the blog. A pretty successful evening all round.

The Recipe

I’ve included the recipe using my new recipe plug in below, so if you want to make this recipe for more or less people, just use the handy scroll bar and decide how many you want to cook for. The ingredient quantities will automatically update. Impressive I know! Also, don’t forget you can print the recipe using the small blue print icon. Happy cooking!

Chilli in PittaLoaded skinsChilli PotCold beerNachos

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Chilli Con Carne
This is a recipe for a rich smokey chilli con carne. This dish is so versatile it can be served with plain rice, on a jacket potato, in a pitta bread, or on top of nachos - however you choose to serve it though, be sure not to forget the essential condiments, grated cheese, sour cream, guacamole, salsa, freshly chopped coriander and most importantly an ice cold beer. This recipe is great for feeding a crowd and it freezes well, so don't worry about leftovers - all the more for you.
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a heavy based saucepan, add the mince and cook until browned.
  2. Remove the mince from the pan and set aside, leaving a little oil in the pan, then add the onion and cook over a medium heat for 5 minutes, or until translucent.
  3. Add the garlic, mushrooms, carrot, red pepper and then return the mince to the pan and cook for a further 5 minutes.
  4. Add the oregano and spices, chopped tomatoes and water. Stir well to combine and bring to a boil then immediately reduce the heat to a simmer.
  5. Cook on a medium to low heat for one hour. The chilli will thicken and become rich. Season to taste with the salt and pepper.
  6. 10 minutes before the chilli is cooked, add the kidney beans and freshly chopped coriander.
  7. Serve either straight away, or after sitting for up to 20 minutes (I prefer it when it's not piping hot).
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When life gets in the way

When life gets in the way of your hobbies it’s frustrating, but when it gets in the way of your passion it can be soul-destroying. Things have been a little tense lately and I’m discovering what long term sleep deprivation does to a person. I honestly believe it would turn even the sanest and most patient person into a ticking time bomb. Despite the lack of sleep, Jemima is the light of my life, she is the cutest little human being I’ve ever met, and she’s my little human, but finding time for your hobbies is also so important. Cooking and writing this blog are my hobbies and it’s often a wonderful escape from the pressures of everyday life.

Cooking has taken a back seat and has become about quick fixes, baby purees and baby led weaning – a rather joyful but messy task. I love making up her food from scratch to ensure she’s getting the healthiest most flavourful start in life. I can’t wait until she’s big enough to stand on a stall brandishing a wooden spoon, wearing a miniature apron and cover my kitchen with flour. I can see all the mums laughing and shaking their heads saying “just you wait”.

I’ve thought long and hard about whether, after all this time away from blogging, I should continue, but I have to. This blog is the thing I’m most proud of. I make myself feel guilty for not being one of those bloggers with a tight schedule posting three times a week – but the truth is, I have a life outside of my blog, one that consumes me. I’m a full time bid manager/proof reader, mother, fiancée and obsessive organiser – yet somehow I find time to see my friends and family. I guess blogging naturally takes a back seat, but time and again I come back to it, because it’s my passion.

I want to talk about meal planning and online food shopping and why it’s saved my sanity and allowed me to feel, and be, more organised. It’s a great way to save food and money. I’ve always been a super organised person, so meal planning makes me feel as though I’ve really got my shit together. I love having a plan for the week ahead and a stocked up freezer of batch cooked meals on hand, it’s essential these days.

I take a quiet hour and write a rough meal plan for the week, taking into consideration what I’ll be doing each evening – that way I can decide if I need a quick meal, or if I have the luxury of time to get creative. For instance, on the rare occasion I get the opportunity to dash out for a drink with friends, I plan to throw together a quick salad, rather than preparing something time-consuming.

I decided to try online food shopping for the first time, which at first was a horrific experience. I used ASDA online – never again. I don’t think I have ever experienced such awful customer service. They had to rearrange my delivery for a day later than I wanted and they were still late. Their customer service team seem to be non existent; either that or they had better things to do than answer the phone. When my shopping did finally arrive the delivery driver was rude and some of my items were missing. However, don’t let this put you off online shopping as I had an entirely different experience using Ocado – using the website was easy, it wasn’t anywhere near as expensive as I anticipated it would be, the service was brilliant, the food arrived on time with more than acceptable ‘use by dates’ and they even threw in a free tea towel.

Shopping online means I only buy what I need and can review my basket at the end and spend some time swapping brand named items for cheaper alternatives – I knocked about £15 off my total by doing this. So, if like me you’re an online food shopping virgin, go on, give it a go and remember to write that meal plan – you’ll save money and you’ll feel super organised.

 

 

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Persian Love Cake and a Marriage Proposal

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Heavily spiced and beautifully balanced – Iranian cuisine is definitely a new interest of mine. I was lucky enough to attend a Persian dinner party on Saturday with some good friends. I was also fortunate enough to receive a marriage proposal! Of course I accepted – so this has definitely been a Valentine’s weekend to remember. In fact, it has been the best weekend I’ve had for a long time – the food was exceptional, the proposal unexpected and the hangover, well rather inevitable.

I’m not one to attend a dinner party empty handed. Of course taking wine is perfectly expectable, but whipping up a delicious, decadent dessert is even better. Given that the theme for the evening was Persian food, I set about researching some recipes and I found myself confused as to why I hadn’t discovered Iranian food sooner. It all looks so wonderfully unfamiliar and exotic – that excites me a little. There is certainly nothing boring about cardamom, saffron and rose water all rolled into the one recipe. I stumbled upon a recipe for a Persian Love Cake on the brilliant Twigg Studios blog written by Aimee Twigger. What better recipe for a Persian dinner party on Valentine’s weekend?

There is something quite wonderful about a cake decorated with crimson rose petals and bright green pistachios – it’s a real show-stopper. I couldn’t quite believe how well it complemented the Raan (roast leg of lamb in yogurt that Bryan cooked) with spiced side dishes of spinach, cauliflower, rice and potatoes.

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Our friend Bryan’s surname is Haines and we call him the Haines Manual, because he is a endless fountain of knowledge. I asked him for the Raan recipe and he bought out this book, the cover fell apart from the pages as I opened it – obviously a rather old and well used book. Bryan tells me it has many a delicious Iranian recipe – The Yoghurt Book by Arto Der Haroutunian (Syrian born). The book was first published in 1983, but I’m hoping I can find a copy online. I will have a go at the dish myself at some point and share the recipe with you, once I have photographs to go with it.

The Persian Love Cake was made with many of the same ingredients, cardamom, saffron, almonds and complemented the meal beautifully. You can view the recipe here.

I still can’t quite believe that I’m engaged – let the wedding planning commence.

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Blueberry & Almond Pancakes

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Ordinarily, I’m a fan of pancakes with sugar and lemon. It’s reminiscent of my childhood, when mum and dad would goof around in the kitchen and more of the pancakes would end up on the wall, the ceiling and the floor than on the plate. But we’ve all made bog standard pancakes right?

If you are one of those people who buy the ‘pancake mix’ already made, this is the part where you should hang your head in shame, for you are essentially buying overpriced flour. Pancakes are not difficult to make – flour, eggs, milk and vegetable oil. It doesn’t get much simpler than that, does it?

We decided to make our pancakes over the weekend, for one of two reasons really. We had Richard’s children and we knew they would want a piece of the action, and secondly because I barely have time to feed myself in the week now, let alone lark about making pancakes and photographing them for my blog. Oh and of course, so that I can strategically post this on my blog the day before Pancake Day.

We managed to find a spare hour on Sunday, so we set about making them; of course everyone wanted something different. I had to be the odd one out and decide I didn’t want plain pancakes. I wanted to make something a little more interesting – I decided on American style blueberry and almond pancakes. They are that bit more substantial, not great for the diet mind. This recipe makes around 10 pancakes.

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Blueberry & Almond Pancakes
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 50g plain flour
  • 75g ground almonds
  • 1 teaspoon baking powder
  • 3 large eggs
  • 150ml milk
  • Pinch of salt
  • 150g fresh blueberries
  • 1tbsp powdered sweetener
  • Maple syrup (optional)
Instructions
  1. Separate the egg whites from the yolks, placing each in their own large mixing bowl. Add the almonds, flour, baking powder and milk to the yolk. Mix well to form a thick batter.
  2. Add the salt to the egg whites and whisk until you have stiff peaks. Fold this into the batter.
  3. Heat a pan on a medium heat. Using a ladle pour your batter into the pan, topping the pancake with 5-6 blueberries. Once the pancake starts to look golden around the edges, flip the pancake using a spatula. These pancakes only take about 1 minute on each side in a hot pan.
  4. In a separate saucepan, place 100g blueberries over a high heat, sprinkle with 1 tbsp powered sweetener and allow to cook until the berries have burst and are a deep purple liquid.
  5. Serve the pancakes stacked and drizzled with blueberry sauce. You can also add a splash of maple syrup if it takes your fancy.

 

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Batch cooking for the entire family – baby and all

Now I’m not talking hundreds of portions of shepherd’s pie that will take up your entire freezer space and leave you, well quite frankly, fed up with shepherd’s pie. But, picture this. You come home from a long day at the office, the kids need help with their homework, they need bathing – oh and there’s that jigsaw puzzle you promised to help your child finish. You then spend an hour cooking dinner, washing up and by the time you sit down in the evening you’re frazzled and falling asleep. Sound familiar? Sometimes, there just aren’t enough hours in the day.

Batch cooking will make your life a little easier. I love to make extra portions that I can pop in the freezer for those times when I’m rushed and cooking is the last thing I have the time or energy for. Not only does batch cooking save you time and energy, it generally works out to be much cheaper, and it can even help you to eat healthier, more nutritious food.

My boyfriend would probably say I have an obsession with batch cooking; I’m always saving ‘a bit for lunch tomorrow’, or cooking extra to see us through the week. Recently, this obsession has stepped up level. I’ve just started weaning my daughter Jemima, something I think I’m enjoying more than her. She is actually a really good little eater and I’m determined to ensure that she tries as many new foods as quickly as possible. Having done my research on the subject, it would appear that this approach is less likely to result in a fussy eater. I’m not sure I’d cope with having a child that is a fussy eater.

To ensure I’m giving my baby the very best start in life, I’m applying a ‘no jarred or packet food rule’ – if it isn’t fresh, she doesn’t have it. Both Richard and I are in agreement on this. We often comment when we see parents giving their babies chocolate buttons and such. Why on earth would you feed a baby chocolate? They don’t know what it is until you introduce it, so why subject your tiny baby to so much sugar so early in their eating experience? It will most likely put them off wanting other things, such as broccoli. Who wants to eat broccoli over chocolate given the choice? I’m certain this will provoke a lot of debate, but ultimately it’s your choice as a parent what you feed your child; I just want to make sure she’s getting the healthiest start I can give her. Chocolate buttons can wait until she’s that bit older.

I digress. I’ve made the decision to go back to work fairly early. Jemima is not even five months old, so I had to ensure that she had enough meals at the ready and that jarred food wouldn’t become a quick go to for the childminders. She’s spending her week between nursery and various family members, so being prepared is the way forward. I’m not going to be getting the blender out every night to make her lunch for the next day! To make up a months worth of various vegetable and fruit purées probably took me less than 90 minutes. Surely that’s worth spending the time over a weekend. You’ll save a shed load of money too!

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If you are beginning the process of weaning, I’ve found that some of the best foods to start with are potato, sweet potato, butternut squash, carrot, broccoli, stewed apple and pear. And, you can start by mixing any of these with baby rice or breast/formula milk to create more of a familiar taste for baby too. Sweet potato is definitely Jemima’s favourite so far.

Happy batch cooking folks!

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Tuscan Fish Stew – a firm family favourite

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Tuscan fish stew; the ultimate favourite in our house, well amongst everyone except Max (Richard’s son, the fussy eater) who opted for sausage and chips over this delicious feast… I despair I really do. We also had a rather heated 20 minute debate about him not wanting a vegetable with his sausage and chips, he was given the option of beans or peas – “neither”  he stubbornly exclaimed. Now this just doesn’t wash in Miss Friday’s house, everyone has to have vegetables and that’s that! Daisy (Richard’s daughter), on the other hand, well she devoured the fish stew.

You may recall that I have posted this recipe before, but as it’s so popular I’ve tweaked it a few times and thought there was no harm in sharing it once more. I honestly think that each time I cook this dish Richard falls in love with me a little bit more. I joke. But he does love it, and he always comments and makes sure I know how much he enjoyed it – then again they do say that the way to a man’s heart is through his stomach. In this case, I think it’s true. Few things make me happier than pleasing Richard with food. Given that he’s an excellent cook, there is often stiff competition – but he will never cook this one as well as I do. Note: that’s confidence, rather than arrogance.

What I love most is the lightness of the dish, it has such a fresh delicate flavour. It’s really not the sort of meal that sits on your stomach for hours after, which is a welcome relief after all the heavy festive foods that we’ve experienced over the past couple of months. Let’s face it, we all have leftover Christmas cake – and it has to be eaten right?

I’d advise you to buy the freshest fish you can afford, the flavours in the stew are so simple because it’s really all about letting the fish shine through. We bought the fish from a local market in Saffron Walden. Known for being a market town and famous for it’s rich heritage of buildings dating back to the medieval times, Saffron Walden is well worth a visit if your in the area. The market is held every Tuesday and Saturday throughout the year and hosts a wonderful array of stalls for foodies, everything from olives, meats, breads, fish and a huge fruit and vegetable stall (if you can bear the noisy del-boy esque market trader).

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Tuscan Inspired Fish Stew
 
Author: 
Recipe type: Fish
Cuisine: Tuscan
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Fresh fish (such as haddock, mussels, clams and king prawns)
  • 1 tbsp olive oil
  • Small red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 200ml white wine
  • 400g chopped tomatoes
  • 500ml fish stock
  • 2 medium red chillies, finely chopped
  • Juice of half a lemon
  • Parsley to garnish
  • Salt and freshly ground black pepper
  • Ciabatta loaf, sliced
  • 1 garlic clove, chopped in half
  • A handful of grated parmesan cheese
Instructions
  1. Heat the oil in a large casserole dish. Fry the onion until softened – around 5 minutes. Add the garlic and salt and pepper, fry for a couple of minutes.
  2. Add the wine and let it reduce for a couple of minutes, then add the tomatoes, fish stock and chillies and cook for 10 minutes.
  3. Meanwhile lightly toast the Ciabatta slices on both sides, rub them with a clove of garlic, pressing down firmly on the bread to flavour it with garlic. Top each slice with a little parmesan and return to the grill to melt.
  4. Meanwhile, add the seafood starting with the white fish, followed by the shellfish, lemon and parsley. Place the lid firmly on the casserole dish and allow to cook until the mussels and clams have fully opened and the fish is cooked through (this doesn't take long). Serve in warmed bowls with the cheesy garlic croutons.

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Puttanesca Mussels Recipe – and why I don’t diet in January

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I sit for what can only be described as a rare moment in time. I am alone in the house. No boyfriend, no baby and no boyfriends children – and I don’t even feel guilty that I am utterly enjoying my own company. Something very strange has happened to me since becoming a mother. My camera roll on my phone is filled with baby pictures, rather than foodie ones. I’ve found it impossible to find time to blog lately – something any new mother will surely understand. But I’ve missed it. Once Jemima is asleep I begin the long task of washing and sterilising her bottles, tidying away her toys and bath things, washing her clothes, making my dinner, clearing and washing up – there is just no time. Giving up my blog isn’t an option. It’s my one hobby that’s wholly mine – something I can get lost in, and really it’s an excuse to eat just about anything that takes my fancy. That’s not something I’m prepared to give up just yet.

Speaking of eating anything you like. I am probably in the minority as I’ve decided that starting a healthy eating regime in January just doesn’t make any logical sense. You’re already feeling blue, given that the glistening lights of the festive season are a distant memory and the bank balance is looking somewhat dire. Not to mention the fact that the cupboards are stacked with indulgent unhealthy leftovers. What’s a girl to do? Struggle through the entire month trying to resist the last few Quality Street or that delicious cheese that calls my name every time I open the fridge? No!

Rich and I decided that we’d eat our way through what’s left of Christmas and start our health kick when I return to work (after five months of maternity leave) on the 1st of February. So, I have about two weeks left to enjoy being that smug person that isn’t having a ‘dry’ January and eating salad every night of the week.

Today I wanted to share with you a recipe that I happened upon because of leftovers. This week I made a huge batch of my favourite pasta dish – spaghetti puttanseca and used the left over sauce with mussels. It was utterly delicious. Puttanseca is a wonderfully pungent tomato based sauce – with ingredients like anchovies, chillies and capers it really packs a punch.

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Puttanesca Mussels
 
Author: 
Recipe type: Main, Starter, Snack
Cuisine: Fish
Prep time: 
Cook time: 
Total time: 
This recipe will serve two as a main meal with bread and butter, or four as a starter.
Ingredients
  • 1kg Mussels
  • 50ml dry white wine
  • 75ml Scrumpy cider
  • 2 shallots, finely shopped
  • 1 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • ½ tsp of chilli flakes
  • 1 medium heat red chilli, roughly chopped
  • 5-6 canned anchovies in oil (reserve the oil)
  • 2 tbsp chopped parsley
  • 2 tsp of capers, drained
  • 10 black olives, roughly chopped
  • 400g chopped tomatoes
Instructions
  1. Start by cleaning and de-bearding the mussels in cold water. Discard any mussels that don't fully close when tapped. Place the mussels aside in a bowl.
  2. For the puttanseca sauce:
  3. Heat the olive oil in a pan over a medium heat and add the garlic, fresh and dried chilli and and anchovies (along with the oil from the anchovies). Allow to cook for a couple of minutes until the anchovies have melted away. Add the parsley, capers, olives and chopped tomatoes, turn the heat down to a gentle simmer and cook the sauce for about 20 minutes allowing the flavours to infuse.
  4. Place a separate large saucepan (with a lid) over a medium heat, add a little oil and fry the shallots until translucent. Add the mussels, wine and cider. Spoon in about 150ml of the puttanseca sauce and pop the lid on. Cook until all of the mussels have fully opened.
  5. Serve straight from the steaming pot with a stack of buttered bread and a sprinkling of freshly chopped parsley.

If shellfish isn’t your thing, you could always use up your leftover puttanseca sauce with grilled chicken and salad – that’s also great. And perfect if you’re watching your weight.

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Spicy Vegetable Rice with Prawns

I figured that if it’s good enough for Jamie Oliver and his 15 minute meals, it’s good enough for Miss Friday’s midweek meals. I’m talking about Uncle Ben’s Express Rice; I had a pouch of his Wholegrain Tomato and Basil Rice with Quinoa lurking in the back of my cupboard, which was the inspiration behind tonight’s dinner. Of course I had to pimp it up a little.

I’m a huge fan of short cuts, and I make no bones about it either – especially during the week when time is tight, or for those evenings where you’d rather not be slaving over the hot stove all night. Yes, even I have days like that.

So, using what I could find in my fridge (a few random left over vegetables) and store cupboard (herbs and spices) I created a speedy midweek meal that also happens to be wonderfully healthy. I had some jumbo king prawns to use so I decided to make this delicious spicy rice dish. It reminded me of a jambalaya, now I realise the ingredients are quite different, but you’ll appreciate what I mean from the picture.

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Spicy Vegetable Rice with Prawns
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Uncle Ben’s Express Tomato and Basil Wholegrain Rice
  • 225g cooked jumbo king prawns
  • 1 tbsp olive oil
  • 1 red pepper, small dice
  • 1 red onion, small dice
  • 1 courgette, small dice
  • 2 cloves of garlic, minced
  • Knorr herb infusion stock pot
  • 600g chopped tomatoes
  • 1 tsp balsamic vinegar
  • ½ tsp sugar
  • ¼ tsp spicy smoked paprika
  • ¼ tsp dried chilli flakes
  • Salt and freshly cracked black pepper
Instructions
  1. Heat the olive oil in a large pan over a medium heat. Add the chopped vegetables and garlic, cook for about 10 minutes stirring until the vegetables have softened. Season generously with salt and pepper.
  2. Then add the chopped tomatoes, stock pot, and vinegar, allow to cook for a further 2 minutes before adding the sugar, paprika and chilli flakes.
  3. Meanwhile, heat the rice in the microwave and add it to the pan, mix well to incorporate all of the vegetables.
  4. Finally, add the jumbo king prawns and simmer for 5 minutes. Serve immediately.

 

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Fillet Steak with Whisky Peppercorn Sauce, Creamy Mustard Mash & Wilted Spinach

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One thing I really missed when I was pregnant was steak, since I won’t eat it unless it’s very rare (practically blue), I didn’t really eat it at all. So last week when Richard asked for fillet steak, I was more than happy to oblige.

Ordinarily, I wouldn’t choose fillet; I find the fatter cuts have much more flavour, but I must confess this particular steak was utterly delicious and really melted in the mouth. It was also reduced to about £2.50 per steak, a real bargain not to be missed. I have a slight obsession with the reduced section of the supermarket.

I’ve been making the same whisky and peppercorn sauce for some years and it never fails me. Rich even said that he had never really liked peppercorn sauce until he tasted mine – high praise indeed. I’ll take that.

So I figured, if we were pushing the boat out and having fillet steak, we should serve it with the whisky peppercorn sauce and not worry about calories, hence the accompaniment of creamy mustard mash. The spinach adds a much needed touch of colour to the dish as well as offsetting the sweetness of the mash.

For the peppercorn sauce:

In a small saucepan, heat 300ml of beef stock and 1 tbsp of freshly cracked black peppercorns over a medium heat, allow to simmer (stirring frequently) until it has reduced by a third. Add 60ml of whisky and 100ml of double cream continue to simmer until it has reduced by a third again. Do not boil.

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For the mustard mash:

Place the cooked mashed potatoes into a bowl; add 1 tsp of Dijon mustard and 1 tsp of wholegrain mustard, a pinch of white pepper and 60ml of double cream. Stir well to combine and ensure the mashed potato is a very smooth texture.

Serve with wilted spinach and steak cooked to your liking.

This recipe would make a lovely dinner party dish over the festive season, perhaps for that New Year’s eve dinner?

Now, you may have noticed an improvement in the quality of my photographs, well I certainly hope you have. I finally got round to buying an SLR camera (I’ve only wanted one forever), I just need to learn how to use it properly now. I’ve often thought that a photo doesn’t do a dish justice, so hopefully now I have more chance of truly capturing the deliciousness of my recipes and enticing you to cook them yourself. That, after all is the purpose of this blog, to get others cooking and sharing recipes.