things I have made this week and failed at ...

I know there are a lot of photo's that don't have the recipes - I have a big pile at home that sits there looking reproachfully at me! In my defense I am feeling absolutely awful at the moment and managing to make anything between getting home from work and going to bed is considered a win! 

The two things that I have managed to make this week weren't very successful, although edible, and certainly not worthy of blogging yet! I shall add them to my list of things I shall try again!

Toad In The Hole
This was more toads lying on a quilt! It was soft but in no way the billowing airyness I was hoping for! Andrew Watson of the BBD Group has posted a recipe for yorkshire puddings so I will try again!

Porcupines (Meat balls with rice in)
They tasted pretty good and I don't think it was a recipe malfunction more a me being lazy problem - they obviously weren't all going to brown when put in together in a pan that size! They has mushed a bit into the sauce - I have some for lunch but they are very far from being meatballs now! Will do it again and take a little more time!

Mushroom Risotto

This was a 'hm what shall I do with them' thrown together supper which turned out very well and needed writing down! The measurements were basically what I had so feel free to play fast & loose with them. Serves 1, preferably on the sofa in front of the telly!

Half a cup of wild mushrooms (i had a mixed selection from the market, some of which I have no idea of the names for!)
Tsp of chopped garlic (mine comes in a jar!)
Third of tin of 'easy onion' (about half an onion)
Quarter cup of dried mushrooms
Chicken stock cube
Quarter cup of risotto rice
Olive oil
Sherry
Tbsp nutritional yeast flakes
2 tbsp coconut cream

Make the stock and add the dried mushrooms to soak
In a deep frying pan, fry the fresh mushrooms with olive oil and half the garlic - tip into a bowl and set aside
In the same pan add the onion and garlic until soft
Add the rice and stir
Add salt and pepper
Add a good splash of sherry and stir til absorbed
Add about a quarter cup of stock / mushroom liquid and stir til absorbed. Repeat until the rice is nearly cooked
Add all the mushrooms and finish cooking
Add in the coconut cream and nutritional yeast flakes and allow to cook for a bit (you want the mushroom taste to overpower the coconut) stirring well
Taste for seasoning
Serve!

Jam Doughnut Cupcakes

These are very yummy and much more virtuous than I normally make - but that is coz the recipe is from Elanas Pantry and she is much more virtuous that me generally, although she does use dairy in some of her recipes. The only sugar in these is in the jam (and some careful shopping can solve that!) and I must admit that I used sugar rather than sweetener on the top!

Click on the title and it will take you to the recipe at Elanas Pantry - at the risk of losing my few readers to her!

They are a hit with people not on a special diet and are soft and light with a nice bit of jammy goo in the middle! My receptionist bit into one earlier and the filling was perfect so I took a pic:

The recipe made 11, and I suspect they won't last long! They are very easy and I might make some more for the Children In Need bake sale at work!

Chunky Stuffing ( based on a barefoot contessa recipe )

Continuing on my Xmas experimentation I tried out this stuffing making a gluten free version, its something a bit lighter and less pig focussed than most stuffings.

And now on the last day of Febuary I am finally finishing this post! It is probably a little early to be preparing for next year but I do this everytime I have roast chicken now.

recipe serves about 2 people generously, just double up etc if you want more.

4 cups gf bread cubes
1/2 cup diced onion (unsurprisingly I use Eazy Onions)
1/4 cup diced celery
1/2 a Granny Smith apple, diced
1/2 tbsp chopped parsley
100g sausages (about 2 usually)
1/3 cup chicken stock
1/4 cup dried cranberries

• Preheat oven to 350c
• Spread the bread cubes out on a baking tray & bake to 5-10 minutes until golden. Turn the heat up to 180c & tip the bread cubes into a large bowl
• Meanwhile in a large frying pan fry the vegetables until softened & add to the bread cubes
• Squeeze the sausages out of the skins & fry them, breaking the meat up as they cook. Add to the bowl
• Stir in the stock & cranberries, & season well
• Tip into a baking dish - you can do up to this point the night before, just cover with clingfilm & pop in the fridge. Otherwise;
• Bake for 30 minutes until browned on top & hot in the middle

This iv very tasty with savoury, crispy, meaty, sweet & sour bit.

Grandma C's Apple Cake

Rabbit & Walnut Spaghetti

Venison & Pepper Casserole

shopping: Gefen Noodles

Middle Eastern Stuffed Chicken

Hedgerow Salad

Japanese Baked Mussels

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Pigeon, Apple & Cider Casserole

Warm Pigeon Salad

Lasagne

Tom Yum Soup

Za'atar Chicken with Fattoush Salad

Chicken with Honey & Figs

Sweet Potato Mash a la Jamie

Mont Blanc Landslide (there are no herds on this mountain)

(but maybe the odd coconut palm)
This is part of my pre-christmas practising and will be my Christmas day dessert.

Test2

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lapsing with my posting

I am very behind - sorry! But I got a couple of the pictures updated with recipes today and I have a pile to put on including my grandma's apple cake!

Australian Grilled Fish

This is a yummy and easy way to add a zing to grilled or barbequed fish.


2 fish steaks (I have used swordfish and halibut but any firm fish will do)
1 lime
1 tbsp oil
1 tsp dijon mustard
1 tsp fresh ginger, grated
Good pinch of cayenne pepper

In a bowl combine the lime, half the oil, the mustard, ginger, cayenne and some black pepper to taste.

Marinate the fish steaks for 45-60 minutes turning 2 or 3 times.

Brush the grill /bbq /griddle pan with oil and cook for 4-5 minutes each side until cooked through.

Served here with butternut squash wedges.

Guinea Fowl with Grapes

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Roast Guinea Fowl with Mustard Roots

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Shopping: Sainsburys Free From Korma Sauce

I did take a picture but I think I deleted it! It's ok, inoffensive but very bland. It reminds me of the non specific 'curry sauce' my mum used to use, a bit sweet and no discernable  spices. OK for an easy store cupboard emergency option but don't rush out to get it!

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Chicken Samosas

These are made using banh trang - vietnamese rice paper sheets they use to make spring rolls, they are brittle sheets of rice that when soaked become soft. You can get them online or in chinese supermarkets etc. I have used them for spring rolls and samosas and intend to try baklava too - so many recipes, so little time! You can use them 'raw' soaked for wraps I believe.

500g minced chicken or turkey

1 onion, chopped

2 cloves of garlic, crushed

1 tsp curry powder

1/2 tsp chilli powder

1 tsp turmeric

1/2 tsp cumin

1 chilli, diced

1 tbsp fresh mint or coriander, chopped

1/2 tsp ginger, grated

juice of half a lemon

Banh Trang sheets - the number depends on the shape and size, but less than a pack

Preheat the oven to 200c if you are going to bake them!

• Fry the onion, adding the garlic, ginger and spices when it has softened.
• Add the chicken and fry until cooked, stirring
• Remove from the heat and stir in the lemon juice and herbs. Let it get to a temperature you can handle it at!
• Set up a dish full of water and a damp towel. Put the first sheet in the water until softened (it is very quick!)
• Carefully lay out the sheet on the damp towel, putting the next sheet into the water.
• Put a spoonful of mixture onto the sheet and fold up into a triangle, sticking edges to gether with a bit of oil.
• Brush with oil (and sprinkle sesame seeds over if you like - here I have used black ones) and bake in the oven until crispy. Alternatively you can deep fry them. The filling is already cooked so they don't take long either way.

Served here with a bit of mango chutney.

Slow Cooked Lamb (or Venison) with Cherries and Spring Onions

A badly lit photo - sorry! This is very nice, not very slow but a scrumptious Autumn dish with  Eastern Mediterranean flavours.

To serve 2:
400g lamb shoulder or venison, cubed
12 spring onions, sliced
Grated zest and juice of 1 lemon
150ml stock
2 tbsp dried cherries
Small bunch of flatleaf parsley, chopped
Tbsp toasted pinenuts to serve

• Fry the lamb or venison for 3-5 minutes until browned in olive oil in a large non stick saucepan
• Add the spring onions and cook for another 5 minutes
• Add the lemon zest and juice, and the stock then simmer over a low heat for 1&1/2 hours until the meat is tender
• Stir in the cherries and parsley towards the end of cooking
• Serve with the pine nuts sprinkled over

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Honeycombe Ice Nohm

An easy twist on vanilla icecream, served here with baked plums. I got the honeycombe pieces from Sainsurys - they do a little bag of them in the baking section - but anything similar would be fine! If you click on the title it should take you to the Sainsburys ones.

1 tin of coconut milk
1/4 cup of golden or brown sugar
Pinch of salt
Tsp vanilla
Squirt of agave or golden syrup
1/2 tsp xanthan gum
100g of mini honeycombe pieces

• Mix everything bar the honeycombe pieces and put into your icecream machine.
• When the ice cream is done but still soft stir through the honeycombe pices.
• Serve & eat!

Chicken, Apple and Almond Salad

I can't find what I have done with this recipe - watch this space!

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Scallops with Chorizo Stew

I love scallops and with this chorizo stew they make a tasty meal with crusty bread. I haven't made a very beautiful job of serving here but you get the idea!

Serves 2

100g chorizo, chopped

50ml sherry

1/2 a red onion, sliced

Small garlic clove, crushed

6 tomatoes, chopped

Handful of baby spinach

50ml chicken stock

1 tsp turmeric

6 scallops

• Fry the chorizo in olive oil for 3-4 minutes until crisp
• Add the sherry and reduce then add the onion and garlic then cook for 5 minutes
• Add the onions and garlic and cook for 5 minutes
• Add the tomatoes, spinach, chicken stock and turmeric and cook for 8-10 minutes
• Meanwhile, heat a frying pan and cook the scallops for 1 minutes each side - pay attention, scallops are easy to overcook.

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Sicilian Stew

I have done this with both chicken and rabbit and they were both yummy! It is a good casserole to do when it is not really autumnal enough for casseroles as there are a lot of summery flavours. I tend to pop it all in my slow cooker and leave it bubbling away, and quite often miss out the frying bit too! Serves 3-4.

1 rabbit or small chicken cut inti joints

1 large baking potato cut into joints

1 garlic clove, peeled and smashed

1 each red, yellow & green peppers cut into chunks

3 celery sticks, sliced

1/2 aubergine, cut into chunks

1 carrot, sliced

tbsp capers

10-12 green olives

1/2 tsp dried chilli flakes

50ml dry white wine

4 ripe tomatoes, chopped

mint and or parsley to serve

crusty bread (sainsburys free from part baked baguette in the pic!)

Two options:

• Fry the chicken/rabbit and then the vegetables, before adding the rest of the ingredients and simmer until all cooked.
• Bung it all in the slow cooker and watch the rugby.
• Sprinkle over the herbs and serve with crusty bread.

 

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Maple & Pecan Cupcakes

I seem to be having a bit of trouble formatting my posts so excuse the layout!

These were very nice, and I put this down to (apart from my baking skills ;-)) the maple extract I got. The link to it is in the title, I have tried to make them with maple syrup before but they just don't have the concentrated maple flavour. I think this would make an excellent cake too, a tea time treat.

1/4 cup melted coconut butter/oil

1/4 cup coconut milk

6 eggs

1/2 cup brown sugar

1/2 tsp salt

1/2 tsp maple flavouring

1/2 cup sifted coconut flour

1/2 tsp baking powder

almost a 1/2 cup of pecans, chopped (more for decoration if you are showing off like me!)

Preheat oven to 175c

• 
  
  mix together the butter, milk, eggs, sugar, salt and maple flavouring
• 
  
  combine the coconut flour with the baking powder then whisk into the batter until there are no lumps
• 
  
  fold the nuts into the batter
• 
  
  pour into cup cake cases
• 
  
  bake at 175 for 10-15 minutes until a skewer inserted in the middle comes out clean.

I frosted these with a maple and marshmallow frosting with my trusty star nozzle, though they could happily be naked or drizzled with a glaze:

Maple Marshmallow Frosting

1/2 cup vegetable shortning

3/4 cup icing sugar

1 cup Marshmallow Fluff (you can get it from the same place as the Maple Flavouring)

3/4 tsp Maple Flavouring

Whisk everything togetherthen pipe or spoon onto your cupcakes.

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Richie

Blatantly not a recipe but as my last post talked about him!

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Strawberry & Banana Smoothie

I have been neglecting my blog lately I know.  I have been away visiting my bessie mate and her new baby (very, very cute and I am smitten) and also my family way down south!


I cooked some of the tried & tested recipes for the new family and they all got the thumbs up! Have a few to post now but am starting with an easy one! I have a smoothie most mornings now, and have a kid's drinking flask (have failed to find a grown up flask with a straw rather than a sports cap, feel free to comment if you know where to get one!) so I can drink it on my way to work. Makes enough for one big glassful. You can't taste the fish oil and it lessens the amount of tablets I have to take!


1/4 cup strawberries
1/4 cup orange juice
Small Banana or half a banana and 1/4 cup of sorbet
Squirt of agave syrup (adjust to the sweetness of your fruit)
2 tbsp ground flax seed
Tsp fruit flavoured fish oil (I use lemon)


Basically bung it it all in a blender and whizz! If it is a bit thick add a bit more juice.


I make a few different flavours depending on what looks nice in the market when I go on saturday, and generally keep some frozen berries in the freezer on standby as well as some sorbet (a brilliant elderflower one I got from waitrose at the moment).  The following proportions will make a large glassful (or fill my kiddy flask perfectly!).


1/4 cup fruit (berries, peaches, frozen mixed berries)
1/4 cup juice (I usually use orange or orange & something)
1/2 cup 'thickener' (banana or sorbet or a mix of both, the sorbet does mean you get a nice chilled drink!)
Squirt of agave - the size of the squirt depends on the sweetness of your fruit


Blueberry & Banana was my favourite this week, and peach & raspberry was a winner too.

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Cool Auntie Jen's Bread & Butter Pudding

My auntie was determined to give me a dessert that wasn't sorbet or fruit salad so she bravely tried a gluten & dairy free bread & butter pudding even though she doesn't avoid either. A big success and even the 'normals' scoffed it down.


1/2 pint rice milk
Grated rind of half a lemon
2oz caster sugar
3 eggs
6 slices of gluten free bread (genius) buttered with pure spread
2 oz raisins
Grated nutmeg


Preheat the oven to 180c.

• Grease a baking dish then butter the bread and cut it in half diagonally
• Arrange a layer of bread over the base and sprinkle half the raisins over
• Do another layer of bread (corners up for crispy bits) and the rest of the raisins
• Mix together the milk, caster sugar and lemon
• Whisk the eggs and then mix in the milk mixture
• Pour over the bread, squidging down a bit, sprinkle over the nutmeg and bake in the oven for 30-40 minutes

My cool Auntie served this with baked plums and custard (made with rice milk).

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Bunny & Beets

A one tray roast which would work just as well with chicken pieces. Serves 4.

500g New Potatoes, cut up if big

250g Beetroot, cut into wedges (this takes the longest time to cook so cut it small!) or use pre cooked ones

250g Chantenay Carrots or Large Carrots cut up

1 onion, rougly sliced

3 cloves of garlic, smashed (you don't need to peel it)

Thyme

Glass of White Wine

Olive Oil

1 Rabbit, sectioned or 4 Chicken Legs

Preheat the oven to 200c

1. In a large roasting tin mix together the vegetables with the olive oil
2. Pour in the wine and season with salt, pepper and the thyme
3. Season the rabbit or chicken and tuck in around the vegetables
4. Cover loosely with foil and bake for 20 minutes
5. Remove the foil and bake for another 20-25 minutes until everything is cooked through

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Violet Velvet Cake

This comes out a brilliant lurid aubergine type colour and will be my halloween cake of choice this year! If you don't tell them most people won't guess the secret ingredient is beetroot! As well as giving it a slightly odd colour it make the cake moist and also gives it added health benefits! Beetroot is a superfood and this is a tasty (and easy) way to add some to your diet!

50g Cocoa Powder

180g Doves Farm Gluten Free Plain Flour

1.5 tsp Baking Powder

Pinch of Salt

250g Caster Sugar

300g Cooked Fresh Beetroot (you can do this yourself or M&S handily do a pack this size.

3 Eggs

200ml Corn Oil

1 tsp Vanilla Extract 

Preheat the oven to 180c and 'butter' and flour, use a liner etc a cake tin.

1. Sift & mix together the dry ingredients in a large bowl and set aside.
2. In a food processor blitz the beetroot until it is a fine puree then add the eggs one at a time, then the corn oil and vanilla, blitzing all the while until well mixed and smooth.
3. Make a well in the middle of the dry ingredients and pour in the beetroot mixture, folding in from the sides with a rubber spatula.
4. Pour into the cake tin an bake for 40 mins. It won't rise much and will prob crack a bit so dopn't worry! Do the usual skewer test in the middle. Allow to cool in the tim for a bit before putting onto a wire rack.    

REMEMBER - BEETROOT STAINS! KEEP IT AWAY FROM ANYTHING YOU LOVE, DON'T WEAR A WHITE TOP AND DON'T GET BARE FINGER NAILS IN IT (unless you are going for a goth look).

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Shopping: szechuan noodle kit

Sainsburys stock this - along with other retailers I am sure - and it makes a quick and healthy dinner. Included in the pack are ome brown rice noodles and a decent size packet of szechuan sauce, just add veg, chicke, pravns ... whatever takes your fancy! This time I did prawns and a packet of stir fry veg from M&S (I had too hook out the snow peas but there weren't many) and it was quick and tasty. Quite spicy - but I like that!  

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M&S Curry Sauce

I had this yesterday, after getting home from a day on the train. It was easy (the main deciding factor) with a flavoursome but not hot curry vibe. There are more flavours in the range and some of them are BBD compliant. I had chicken but I imagine it would be fab with prawns.

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Whoopie Pies

The recipe for these will follow shortly, but they are going down a storm at work! They are traditionally made with vegetable shortning rather than butter so were dairy free to start with just the gluten side to work on. There are a number of gluten free recipes online but they are too complicated or contain hard to get flours. Just waiting on a delivery of marshmallow fluff (major ingredient of the filling) and another batch should perfect things!

Apparently Amish mums would put these in their kids lunch boxes and the kids would cry 'whoopie' when they found them, hence the name! The use of fluff in the filling (rather than egg whites) makes them New England rather than Amish Whoopie Pies apparently!

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One Pot Rabbit

I killed Thumper! Well bought him and cooked him anyway! Rabbit is a nice alternative to chicken (you can swap them in recipes, so if you can't get rabbit use chicken - but equally try using rabbit in your favourit chicken recipes) it's nice & lean and nice & cheap - I pay £3 ish for a whole one in the market which does 3-4 portions. An easy recipe which is a good summer sunday alternative to a full on roast - the left overs are good too. Serves 3-4.

1 rabbit (or small-medium free range chicken), jointed

1 aubergine, cut into chunks

1 red pepper, cut into chunks

10 small new potatoes

8 cloves of garlic, unpeeled

1 red onion, cut into wedges

1 large courgette, cut into chunks

Good pinch of thyme

1 lemon, cut into 8

100ml dry white wine

Preheat the oven to 200c

1. 
   
   Put the rabbit & vegetables in a roasting dish in a ingle layer.
2. 
   
   Pour over some olive oil and then mix everything with your hands until everything is shiny.
3. 
   
   Sprinkle over the thyme, some salt and pepper and add the lemon wedges before mixing again.
4. 
   
   Sprinkle over 50ml of the wine and roast for 45 minutes , hecking occasionally and adding more wine if it is drying out.
5. 
   
   Serve with a greem salad and some bread to mop up the juices.

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Chicken with Orange & Mint

A tasty - and easy - way to make chicken breasts more interesting, takes very little time and even less effort! Serves 2. (Served here with rice and courgettes, though I imagine that carrots would be the perfect accompaniment).

2 boneless, skinless Chicken Breasts

100ml freshly squeezed Orange Juice

1-2 tbsp Chopped Mint Leaves

1 tbsp Butter Substitute

Orange Slices to garnish (optional)

1. Season the chicken breasts with s&p and then fry  for 5 minutes in a decent sized pan that has a lid (next stage!), until golden brown all over.
2. Pour in the orange juice and bring to a simmer, put the lid on and cook on low for 10 minutes.
3. Add the chopped mint and butter substitute, bringing it up to a high heat and stirring  for a couple of minutes.
4. Serve immediately, with orange slices as a garnish and extra mint sprinkled over if you like.

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Shopping: Lazy Day Foods Chocolate Chip Shortbread

Tasty! Could be a bit crumblier for my tastes but the flavour is spot on and anything with chocolate chips is all good in my mind!

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Venison with Blueberry Sauce

This is really very nice and no chopping which is always good! Here I have served it with rice and samphire (rubbish photo - sorry! but it would work equally well with potatoes and veg. Serves 2.

125g Blueberries
3 tbsp Sherry
Pinch of sugar
1/2 tbsp Balsamic Vinegar
2 tbsp Orange Juice
1 tsp Butter Substitute
2 Venison Steaks

• Put the blueberries in a small saucepan with the sherry and sugar and simmer on a low heat for 10 minutes.
• Add the balsamic, orange juice, s&p and butter type stuff to the pan, stir well and keep warm.
• While the sauce is simmering rub the venison with oil and season before placing on a hot griddle pan and cooking on a hot griddle and cooking on both sides for 3-5 mins until done to your liking, leave to rest.
• Serve the venison with your choice of sides and pour over the sauce.

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Fennel & Lemon Risotto

A nice light meal or could be a good accompaniament to fish. You don't miss the cheese in this as the zesty fresh flavours keep your tongue tingling! Serves 3 as a meal or 4 as an accompaniament.


250g Fennel
Half an Onion
250g Arborio Risotto Rice
1-2 tsp Lemon Juice
1.25l of Vegetable Stock
The grated zest of 1 Lemon
1 tbsp chopped Mint &/or Parsley

• Slice the fennel and finely chop the onion, fry them gently until the fennel is soft.
• Add the rice and stir, followed by the lemon juice and s&p.
• Add the stock gradually stirring and allowing the rice to absorb the stock before adding the next bit.
• Keep adding and stirring until it is creamy but the rice is a little al dente.
• Add the lemon zest and stir, cover the pan and leave off the heat for a few minutes.
• Stir through the herbs before serving.

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Shopping: M&S unsliced white loaf

I's brilliant, soft & moist sliced without warming and a real treat to have a hunk of bread!

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Serving Suggestion: Chocolate & Strawberry 'Cream' Cakes

Basically I cut a chocolate cupcake in half, added some strawberries and a generous squirt of the rice whipped 'cream' mentioned previously - nom nom nom!

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Spanish-ish Chicken

This wasn't even authentic before I messed about with it, but is yummy and has a Spanish flavour! Serves 2.

2 Chicken Breasts, skin on

70g Chorizo

2 tsp Cumin Seeds

1 clove of Garlic, crushed

2 tbsp dry Sherry

450g baby new potatoes, sliced or cut into chunks

2 large Tomatoes, roughly chopped

Coriander Leaves to serve

1. In a large frying pan with a kid fry the chicken breasts skin side down for 4 minutes
2. Add the chorizo, cumin and garlic (just shove the chicken breasts to the side) and fry for a  minute before adding the potatoes and frying for another minute.
3. Splash in the sherry, let it bubble then add the chopped tomatoes and stir.
4. Season with S&P, pop the chicken breasts on top and put the lid on. Simmer for 15-20 minutes.
5. Whenthe chicken and potatoes are cooked through, remove the chicken breasts, stir through the coriander and serve.

Shopping: Lazy Day Foods

Just got a lovely little box of treats from Lazy Day Foods; they missed out a couple of things from my order and the millionaires shortbread has soya flour in which it didn't say on the website so they sent me some extra treats gratis, except some more reviews soon when I have eaten up all my chocolate cupcakes! They sent me chocolate chip shortbread (I know that is going to be good without trying it) and some chocolate orange slices.

Chocolate Cupcakes

These are very yummy; light, moist and chocolatey and people who aren't on special diets will want them too so think carefully before you take them to work! My receptionist loves these, especially with chocolate frosting. They don't taste coconutty at all.

Makes 10 - 12 cupcakes depending on the case size. They rise a LOT more than you think; you have be warned! I normally fill cases just over 2/3.

6 tbsp coconut butter/oil
1/2 cup sifted coconut flour
1/4 cup coconut cream
1/2 cup cocoa
6 eggs
1 cup & 2 tbsp sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking powder

Preheat the oven to 175c.

• Mix together the melted coconut butter and the cocoa.
• In a bowl whisk together the eggs, coconut cream, sugar, salt and vanilla.
• Stir in the cocoa mixture.
• Combine the flour & baking powder then whisk in until there are no lumps.
• Spoon into cupcake cases, it may look to thin to start with but you will see it thickening even as you scoop.
• Bake in an oven for around 20 minutes until a skewer in the centre comes out clean.
• Let cool on a rack, though the cook obviously deserves one still warm out of the oven.
• Great frosted, I'll post some recipes soon!

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Prawn, Grapefruit & Avocado Salad

I am not a massive avocado fan but they really work in this zingy salad. Serves 2.

150g cooked & peeled Tiger Prawns, sliced in half lengthways
Pink Grapefruit, in segments
White Grapefruit, in segments
1 or 2 tbsp chopped fresh dill
Ripe Avocado, sliced
2 Handfuls of Rocket
Lime
Drizzle of Olive Oil
Salt & Pepper

• Combine the prawns, grapefruit, dill and avocado in a bowl
• Dress with the lime juice, oil, s&p.
• Put a handful of rocket leaves on the plate and top with the prawn mixture.

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Shopping; Lazy Day Foods Savoury Biscuits

I must admit the first bite of these is confusing wrongness as your brain tries to work out why something the consistency of a sweet biscuit has a hint of curry flavour, but once your brain has given up and gone with it you start to enjoy them. They have more texture than say shortbread and a subtle savoury taste which has indian spicing and a pleasing tingle of heat. A suprising win which made my salad a bit more filling and will be fab with soups when the attempt at summer gives up entirely.
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Katsu Chicken

I'm getting better at the pictures malarky, though the crispy chicken bits could be browner! A tasty dish which is easier than it looks, though getting prepared before you start (unlike me!) makes it easier. Serves 2.

for the sauce1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
1 cardamon pod
1 onion, sliced
1 garlic clove, sliced
1 red chilli
200g chopped tomatoes
1/2 inch piece root ginger
1/2 tbsp turmeric
125ml chicken stock
1/2 tbsp honey
salt
1 carrot, sliced
1 courgette, sliced
2 spring onions, sliced

for the chicken75g plain flour seasoned with salt, pepper and a pinch of chilli
100g rice crumbs or gluten free breadcrumbs
1 egg
2 chicken breasts

basmati rice to serve

• dry fry the spices for a couple of minutes then grind to a powder
• fry the onions until golden & soft
• add the garlic, chilli, chopped tomatoes, ginger & turmeric and bring to the boil
• add the stock and simmer for 25 minutes
• blend until smooth then add the honey and a good pinch of salt
• boil the rice & steam the veg above
• when the veg is done, add to the sauce
• for the chicken line up a plate of seasoned flour and a dish of the lightly beaten egg
• dip the chicken pieces in the flour, then the egg, and finally the crumbs
• fry the chicken pieces until crunchy & cooked through
• serve the sauce over the rice with the chicken pieces alongside

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Strawberry Shortcake Ice Nohm

This challenges the chocolate ice nohm for my favourite! I will take a picture when I have a pretty serving - rather than eating it out of the ice cream maker bowl and before dinner too - terrible!

1 tin of coconut milk
1/4 cup sugar
Tsp vanilla
1/2 tsp xantham gum
Cup of strawberry puree (a good way to use up over ripe strawberries, add a bit of sugar before you whizz them up)
125g shortcake biscuits (coincidentally the amount in the packet of sainsburys shortcake biscuits I was using!) smashed up

Mix together the coconut milk, sugar, vanilla and xantham gum. Tip into the ice cream maker and set it going. Once the ice cream is thick and part frozen tip in 1/2 a cup of strawberry puree and leave to finish. Once the ice cream is done add the rest of the strawberry puree and the crushed biscuit pieces to stir through (but not thouroughly).

I freeze it in individual pots so I don't have to take the whole tub out to soften before scooping - admittedly this has a lot to do with my lack of will power! Lakeland do some pots for individual steamed puddings which are ideal! This mixture filled 7 plus a bit left in the machine.

Shopping: It's nearly a crunchie but all grown up

Mr Simms do the usual range of chocolate I can't eat but they do a few dark things which include dark chocolate drops, which I put in my brownies sometimes, and Cinder Crunch. It is dark chocolate with bits of what is very like the inside of crunchies in - kind of like an accident in a crunchie factory where they were trying to make a grown up version. I have only 3 words - nom nom nom. As you can see I couldn't even wait until I'd taken the picture.

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