I really like the different textures with this combination. Honey would be a good substitute for the maple syrup. I just happen to have a maple syrup addiction.
Other interesting and healthy toppings can be found in this article
Serves: 1
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Yes, I love porridge on a cold morning. This "recipe" comes from wanting to try something different after a few weeks of the same thing.. I really like the different textures with this combination. Honey would be a good substitute for the maple syrup. I just happen to have a maple syrup addiction. Other interesting and healthy toppings can be found in this article Serves: 1
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There is something so satisfying about traditional toastie fillings - cheese and ham, tuna and cheese or just cheese. However, sometimes, I feel the need to mix things up a little bit. Armed with my George Foreman Grill, all these toastie ideas are tried and tested. This post will be updated as and when a new one is created! You may love 'em or hate 'em, but at lest give them a go ... Tuna, Cheese & Baked Beans
Tuna, Cheese, Mayo & Lime Pickle Cheese, Mayo & Lime Pickle Banana & Marmite - you heard correctly. Thanks to my brother for this one. It was a bit of a shock to be served it, but it was curiously satisfying. Goats Cheese and Mango Chutney (with or without halved baby tomatoes) I combined my favourite parts from my mum and grandma's many beef casserole recipes as well as other suggestions online. I have even included the purple carrots that I picked up randomly from Sainsburys. These, however, are optional! This recipe is ideal to make to freeze half for another cold and miserable day because it serves 8. It is also a great excuse to ask some friends for dinner. Serves: 8 Preparation Time: 45 mins Cooking Time: 2 hours 30 mins
I love these sausages! Perfect for breakfast, lunch or tea. They remind me of staying with my grandma in Scotland. Comfort food and the ultimate hangover cure in one scrummy square. Go to Scotland and you will find them everywhere. Swap your normal sausage in a full "English" breakfast for a couple of these and you will never go back. Or, ... just stick them in a roll with brown sauce. Grill or fry them for a few minutes each side (depending on thickness) - do not think of cooking them in the oven! I found this recipe in my grandma's collection. I have reproduced it faithfully (albeit with metric conversions!) and have left my suggestions at the bottom. Makes: 12-14 sausages Prep time: 5 minutes (plus a couple of hours to freeze until solid enough to slice - but not rock solid!) Cook time: 5 minutes each side (if 1/2 inch thick)
A list of fabulous marinades for anything - beef, pork, chicken, duck, fish or vegetables.
To describe something as "Hongroise" or "à la Hongroise" (in the style of Hungary) refers to the use of paprika. This version was published in Penguin Cordon Bleu Cookery book (mine is the 1977 edition). It is not, as far as I know, still in print but lots of pre-loved editions are available to buy on the internet. "My" copy is my mum's. I have posted this recipe as true to the book, although I have put the metric conversions next to the ingredients where possible. My edition does not specify servings or preparation time, but from experience: Preparation time: 5 mins Cooking time: 40-50 mins Serves: 6-8
This recipe is based on one that I discovered on the BBC food website while searching for something to make with the leftover turkey over Christmas. It is so versatile. You can cook the meat from raw following the recipe or use up leftover cooked meat by just adding it ten minutes or so before the end. All sorts of fruit and vegetables work well in this curry. I have listed a few variations that I have tried below. A blender or food processor is a must! Preparation time: 30 minutes Cooking time: 30 minutes Serves: 4
The quality of the sausages, the herbs and the red onion chutney are really important. Keep tasting - I am guilty of loving the chutney a bit too much. I like to brown the sausages in the oven beforehand. It gives me free time to prep the apples and onion, caramelising them as slowly as possible. (This is not strictly a one pot slow cooker dish, but the browning and caramelising is worth it.) This recipe uses a slow cooker but can be changed for the oven. You can also freeze it just before the dash of cream is added. Preparation: 20-30 minutes (including browning the sausages) Cooking Time: 4-5 hours (1st hour on high, the remaining 3-4 hours on low) Serves: 4
The original recipe tasted delicious (click here for details). However, I wanted something a bit thicker to serve with rice rather than as a broth. I also fancied bit more of a kick and more green vegetables. Read on for my version.... Preparation Time: 5 mins Cooking time: 20 mins (25 mins if making thai jasmine rice with it) Serves: 4
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Credit where credit's due...Where I have changed a recipe that is available online, I want to attribute the original. If available, I will post a link. Otherwise I will credit the author as far as possible. Feel free to contact me to fill in the gaps!
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