Rainbow Rice

Kids
12-18 months
Serves 2 adults & 2 toddlers

200g basmati rice
2 tsp olive oil
250g rump steak, cut into small strips
1 red onion, peeled and finely chopped
1 red, 1 orange and 1 yellow pepper, all deseeded and finely chopped
pinch dried oregano
1/2 head broccoli, steamed and cut into small pieces
soy sauce, optional for adults only

Cook the rice following pack instructions.  Turn off the heat and leave, covered for 10 minutes.
Meanwhile heat the oil in a pan and fry the beef over a high heat for 5 minutes until browned and cooked through, then place on a plate.  In the same pan, add the onion, pepper, celery and oregano, and cook gently for 10 minutes until all the vegetables are soft.
Add the broccoli, drained rice and beef to the pan, and mix together.
Drizzle the adult portions with soy sauce and serve.

Tip
You may need to cut the beef into smaller pieces for the kids, or you could substitute the beef for tinned tuna.

Dreamy Rice Pudding

Kids
12-18 months
Serves 2 adults and 1 toddler

50g short-grain or basmati rice
2 tsp sugar
600ml semi-skimmed milk
2 tsp vanilla extract

Put all the ingredients into a heavy based pan and cook very slowly for 1 hour with the lid on, stirring occasionally.
Remove the lid halfway through cooking.  If the milk is evaporating too quickly just add a little more.
Leave to cook down a little and spoon into serving bowls.

Beef Casserole

Kids
12-18 months
Makes multiple portions

2 tsp vegetable oil
1 leek, thinly sliced
125g braising steak, cut into cubes
100g button mushrooms, sliced
1 tomatoes, chopped
275g potatoes, peeled and chopped
1 tsp thyme, finely chopped
250g chicken stock

Preheat oven to 180 degrees, fan 160, gas mark 4.
Heat the oil in a saucepan and saute the leek for 3-4 minutes until softened.  Add the steak and saute until browned.
Add the mushrooms and cook for 1 minutes.  Add the veg, thyme and stock and bring to the boil.
Transfer to the oven and bake for 1 1/4 hours or until tender.  Blend to the desired consistency.  Freeze in portion sized pots.

Interesting Food Fact of The Day - Carrots

CARROTS

Carrots should be stored at 35 degrees F.

Large or older carrots can have a slightly bitter taste. To avoid this, slice lengthwise and remove the core.

To store carrots, cut the tops off and place them in a plastic bag in the vegetable crisper in your refrigerator.

Avoid carrots with green tops, they will be bitter.  The green color is caused by sunlight and is usually the result of heavy rain washing the soil away.

A medium bunch of carrots = 1 pound   
One large carrot, shredded, = 1 cup

Carry raw carrots in a sack lunch, to your next picnic, or in the car when you are on the go. There are many different ways that you can eat raw carrots, and the choices are almost endless. They can be eaten whole, in sticks, cut into rounds, and chopped or shredded in salads. Kids love the mild taste of carrots!

Today's Food News - Food Inflation

Food inflation: UK has highest rate in Europe

Britain stands out as having the broadest range of food price increases compared with the rest of major European economics and the United States, according to research from UBS.

The report says UK food prices are rising more rapidly than most other OECD economies’ food prices, and have significantly outstripped food retailers’ cost inflation.

This is in turn suggests the UK is most likely to see political agitation over food prices, and could allow UK politicians to suggest that food price inflation is “unfair” or “excessive”.

On bread prices, the UBS said the UK stands out once again as an economy where consumer price inflation is outstripping domestic costs. This is not happening in any of the other economies examined.

UBS's findings contrast with the rhetoric of British supermarkets, which argue shoppers are offsetting higher prices by buying more goods on promotion. These goods are not generally included in official consumer price statistics.

Colourful Pasta & Lamb Meatballs

Kids
12-18 months
Serves 2 adults & 2 toddlers

1 1/2 tbsp olive oil
1 small onion, peeled & finely chopped
1 medium carrot, peeled and finely diced
2 sticks of celery, finely diced
400ml passata
350g lean lamb mince
50g white breadcrmbs
250g trottole tricolore pasta
chopped parsley, to garnish

Heat 1/2 tbsp olive oil in a pan and fry the onion, carrot and celery gently until softened.  Add the passata to create a tomato sauce and simmer for 10 minutes.  Set aside.
Combine the lamb mince with the breadcrumbs.  Dust your hands with flour, then make 40 small meatballs.
Heat the remaining oil in a frying pan and brown the meatballs.  Add to the tomato sauce and simmer for 10 minutes until they are cooked through.  Add a little water if the sauce becomes too dry.
Meanwhile, cook the pasta following pack instructions.  Drain and toss with the meatballs.  Sprinkle with the parsley and serve.

Vegetable Rissoles

Kids
9-12 months
Serves 2 adults and 2 toddlers

6 tsp olive oil
1 tsp butter
1 1/2 leeks, trimmed and finely sliced
2 large potatoes, peeled and cut into chunks
1/2 head broccoli, steamed
50g Cheddar, grated
a little plain flour or breadcrumbs

Heat half the olive oil and the butter in a frying pan.  Add the leeks and fry gently for 10 minutes until soft.
Meanwhile, boil the potatoes for 10 minutes until tender, then drain and mash.  Add the steamed broccoli and mash with the potatoes.
Mix the leeks, broccoli mash and cheese together, then mould into rissole shapes (small round balls) and coat in flour or breadcrumbs.
Heat the remaining oil and fry the rissoles until golden all over.

Tip
You can add any other vegetables or even poached fish to these rissoles.

Chicken Chasseur

We've just had this for tea, it's a cheats tea as I use a packet mix but I add a couple of my own ingredients and it's so tasty and easy, just shove it all in the oven and wait.  I serve it with basmati rice and sweetcorn.

packet of Chicken Chasseur mix
1 onion, sliced
half a glass of red wine
mushrooms, sliced
streaky bacon, cut into bite sized chunks
chicken breasts, 1 per person, cut into bite sized chunks

Mix the packet mix with 3/4 pint of water and put it into a casserole dish.  Add the rest of the ingredients, give it a good stir and cook at 200 degrees for an hour.  Simple, fast and dead tasty!

Grandma's Sunday Lunch

Kids
9-12 months

2 tsp vegetable oil
1 onion, peeled and finely diced
100g turkey breast, cut into cubes
250g swede, peeled and cut into cubes
1 carrot, peeled and sliced
250g potato, peeled and chopped
40g frozen peas
1 tsp sage, finely chopped

Heat the oil in a saucepan and saute the onion for 4-5 minutes until softened.  Add the turkey and saute until fully cooked.  Stir in the swede, carrot and potato, then cover with boiling water.
Simmer for 20-30 minutes until tender, adding the peas and sage for the last 5 minutes.
Drain and reserve the cooking liquid.  Mash or chop to the desired consistency for your baby, adding as much of the reserved liquid as necessary.
Freeze in ice cube trays and once frozen store in a marked ziplock bag.  Serve 1 - 4 cubes to suit.

Baby Bubble & Squeak

Kids
9-12 months
Makes 5 portions

350g potatoes, peeled and cut into small chunks
250g carrots, peeled and diced
200g green cabbage, core removed
30g unsalted butter

Bring a pan of water to the boil add the potatoes.  Cook for 25 minutes, add the carrots after 10 minutes.
Meanwhile, finely shred the green cabbage and then cut again in the opposite direction until you have small pieces.  Add to the vegetables and cook for the final 5 minutes. Drain well.
Heat the butter in a frying pan and add the drained vegetables.  Using a fork, mix together and mash the vegetables over a low heat for 5 minutes until you achieve the right consistency for your baby.

Tip
You can easily substitute your the carrots or cabbage with your little ones favourite veg.

Baked Salmon with Herby Crust

Kids
9-12 months
Serves 2 adults & 2 toddlers

2 tsp olive oil
3 salmon fillets, skinless
4 tbsp breadcrumbs
zest of 1/2 a lemon
handful fresh herbs, chopped
3 tbsp parmesan, finely grated (optional)
green vegetables of your choice, steamed, to serve

Preheat the oven to 180 degrees, fan 160, gas mark 4.
Brush a little of the oil in a roasting tin and add the salmon fillets.
In a bowl mix together the breadcrumbs, lemon zest, herbs and parmesan (if using) and sprinkle over the fish. Using your hands, press the mixture onto the fish to help it stick.  Drizzle over the remaining oil.
Roast in the oven for 10-12 minutes, depending on the thickness of the fish, and serve with freshly steamed green vegetables.

Tip
This is also nice served with mashed potato or rice.

Spinach Veggie Burgers

Kids
9-12 months
Serves 2 adults & 2 toddlers

130g fresh spinach leaves, finely chopped
1 1/2 spring onions, trimmed and finely sliced
130g breadcrumbs
75g Cheddar, grated
1 tsp freshly grated nutmeg
1 large egg, beaten
a little plain flour
4 tsp olive oil
soft bread rolls to serve

Combine the spinach, spring onions, breadcrumbs, Cheddar nutmeg and egg.  Mix together and mould into 6 burger patties.  The mixture will be slightly sticky.
Coat the patties in a  little flour, then place in the fridge.
Heat the oil in a heavy-based frying pan and fry the patties for about 3-4 minutes on each side until golden.
Serve with the soft bread rolls.

Tip
You can either serve your baby's burger  and bread roll as finger food or lightly mash the burger with a fork.

Chicken & Asparagus Puree

Kids
6-9 months

olive oil
1/2 onion, peeled and copped
220g chicken breast, chopped into small, bite sized chunks
150g asparagus, trimmed into 2cm lengths
100ml soured cream

Heat 1tsp olive oil in a frying pan.  Add the onion and cook until soft.
Add the chicken to the frying pan and fry until brown.
Turn down the heat and add the asparagus.  Cover and cook for about 4 minutes until the asparagus is soft.
Add the soured cream to the frying pan and stir to warm through.  Allow the mixture to cool slightly then blitz to the desired consistency.

Salmon, Broccoli & Pea Puree

Kids
6-9 months

1 x 170g salmon fillet
200g broccoli florets
100g frozen peas
35g soft cheese

Preheat the oven to 180 degrees, fan 160, gas mark 4.  Place the salmon fillet on a baking sheet, checking for and removing any bones.  Bake for 15 - 20 minutes, until cooked through.
Meanwhile steam the broccoli florets and peas until tender.
Put the broccoli, peas, salmon and soft cheese into a food processor and puree to the desired consistency.

Chunky Swede, Sprouts & Pork

KIDS
6 - 9 months

olive oil
1 small red onion, peeled & finely chopped
300g finely diced pork shoulder
300g swede, peeled and cut into small chunks
250ml apple juice
150g brussel sprouts
150ml low salt or no salt veg stock

In a deep frying pan, heat 1 tbsp olive oil and cook the onion, for about 5 minutes until it has softened.  Add the pork and cook for a further 5 minutes.  Add the swede, apple juice, brussel sprouts and stock.  Cover and cook gently for 50 minutes until the meat and veg are tender.
Blitz into a smooth or chunky puree, depending on your baby's age.

Kids Meals

I've had a few requests for recipes for children's meals so I'm going to start posting some recipes for 6 - 9 months, 9 - 12 months and 12 - 18 months that I've used before for Joshua.  Let me know what you think of them by posting comments.  Please feel free to share these with your friends and I really hope your little ones enjoy them!  I will post some more recipes soon for older children.  If anyone would like the recipes emailing to them just contact me at smellskitchen78@gmail.com.  

Thanks Helen xx

Cheesy Courgette & Baby Spinach Bake

KIDS
6 - 9 months

3 medium courgettes
200g baby spinach
20g butter
20g flour
200ml whole milk
100g Cheddar cheese, grated

Preheat the oven to 200 degrees, 180 fan, gas mark 6.  Slice 3 medium courgettes and steam for 10-15 minutes until soft.  Meanwhile, place washed baby spinach leaves in a pan, cover and cook gently for 3-4 minutes.

In a pan, mix the butter and flour with the milk.  Heat, mixing with a whisk until the sauce bubbles for a minute.  Remove from the heat and stir in 65g of the Cheddar until the sauce is nice and smooth.

Arrange the veg in an ovenproof dish and pour over the sauce.  Sprinkle with the remaining 35g Cheddar and bake on the top shelf for 25 minutes.  Make or blitz into a puree.

Corned Beef & Egg Hash

This is a really quick, cheap, easy dish to make and the whole family love it.  We have it once a week as a quick fix.  You only need to use 1 pan so there is hardly any washing up!

I serve this with lots of bread and butter.  YUM!

3 tbsp vegetable oil
350g cooking potatoes, diced
1 onion, chopped
1 green pepper, deseeded and diced
1 x 400g can chopped tomatoes
1 x 340g can corned beef, diced
pinch of dried chilli flakes (optional)
salt and black pepper
4 eggs
chopped parsley to garnish (optional)

Heat a large non stick frying pan, add the oil, potatoes, onion and pepper and saute over a medium heat for 6-8 minutes.
Stir in the chopped tomatoes, corned beef and chilli flakes if using and cook for 2 mins, season to taste.
Make 4 hollows in the mixture and crack an egg into each.  Cover the pan and cook over a medium heat for 6 - 8 minutes or until the eggs are set to your liking.  Garnish with parsley if you like.

Pancake Recipes

It's pancake day - YIPPEE, here are a few simple recipes for you to try tonight for you and your loved ones.  ENJOY xxx

Plain Pancakes - add whatever toppings you like

1 egg
100g plain flour
1-2tbsp caster sugar
150ml milk
1/2 tsp bicarbonate of soda

Put all the ingredients in a bowl and whisk until smooth.
Heat a non stick frying pan and brush it with butter.  Drop a spoonful of the mixture in the pan.  Fry gently until the underside is golden.  Flip and cook the other side until golden.
Repeat to use up the batter, stacking the pancakes as you go.

Orange Ricotta Pancakes

Serves 6

For the pancakes
250g ricotta cheese
2 tbsp caster sugar
2 eggs, separated
1 orange, zested, then peeled and sliced
60g plain flour
pinch of salt
2 tbsp melted butter

To serve
1-2 oranges, peeled and sliced
2 tbsp chopped pistachios
clear honey for drizzling

Preheat the oven to 160 degrees/gas mark 3 to keep the pancakes warm when you've made them.  Beat together the ricotta, sugar and egg yolks in a large mixing bowl.
Add the orange zest, flour and salt, and fold in to make a smooth batter.
Whisk the egg whites with clean beaters in another bowl, until they form soft peaks.  Then fold them into the batter mixture.
Warm a non-stick pan on a medium heat, then add a little of the butter.  When it starts to sizzle, put 4 - 6tbsp of the mixture into the pan and cook for 1 -2 mins on each side until slightly puffed and golden. Keep the cooked pancakes warm in the preheated oven on a baking tray.
Stack 3 pancakes on a plate, layering with orange slices.  Sprinkle with nuts, drizzle with honey and serve.

Banana & Chocolate Pancakes

Makes 8

For the batter
300ml milk
2 eggs
25g melted butter, plus extra for frying

To serve
3 bananas, peeled and sliced
3 tbsp golden syrup
10g grated chocolate

Whisk together the milk and eggs.  Put the flour into a large bowl, and make a well in the centre.  Gradually pour in the milk mixture, whisking continually until you have a smooth batter.  Then whisk in the melted butter.
Heat a frying pan on medium heat until hot.  Brush it with butter then ladle in about 70ml of batter.  Tilt the pan so the batter evenly covers it.
Cook for 1-2 mins or until the batter has set and pancake is golden.  Loosen the edges of the pancake with a spatula and give a little shake - it should come loose and move in the pan.  Either flip the pancake or turn it over using a fish slice, then cook for another 1-2 mins.  Repeat until all the batter has been used.
To serve, heat the butter, add the bananas and cook for 1-2 mins.  Add the syrup and heat through.  Spoon some syrupy banana onto 1/2 the pancake, fold the other 1/2 over, scatter with grated chocolate and serve.

Apple & Cinnamon Pancakes

Makes 10 - 12

125g self raising flour
1tsp baking powder
1 egg
125ml semi skimmed milk
2 apples, peeled, cored and cubed
1 tbsp caster sugar
1/2 tsp ground cinnamon
15g butter
4 tbsp caramel sauce, to serve
vanilla ice cream, to serve

Sift the flour and baking powder into a bowl.  Make a well in the centre, then add the egg.  Gradually beat in the milk, bringing in the flour to make a thick smooth batter.  Set aside.
Toss the apple cubes in the sugar and cinnamon.  Melt 1/2 the butter in small non stick pan.  Add the apple and cook for 1-2 mins until golden.  Brush a frying pan with the remaining butter.  Melt over a medium heat, then add a few apple cubes.  Drop 1 tbsp of the batter on top and cook for 2-3 mins, until bubbles appear and burst and the underside is golden.
Turn the pancake and cook for 1-2 mins more.  Repeat with the remaining mixture while keeping the pancakes warm in a low oven.  Serve with the caramel sauce and scoops of vanilla ice cream.

Chocolate Drop Scones with Pecan Toffee Sauce

Makes 12

For the sauce
50g caster sugar
50g pecans, chopped
150ml double cream

For the scones
115g self raising flour
1/4 tsp baking powder
2 eggs
120ml milk
1 tbsp clear honey
50g plain chocolate, finely chopped
vanilla ice cream, to serve

First, make the sauce.  Cook the sugar over a low heat until it has dissolved and a caramel has formed.  Don't stir or you'll end up with a pan of crystallised sugar.
Add the pecans, shaking the pan until they are well coated, then pour in the cream and cook gently until slightly thickened.  Set aside and keep warm.
To make the drop scones, sift the flour into a bowl with the baking powder.  In a separate bowl, lightly whisk together the eggs and milk to combine.  Make a well in the centre of the flour and gradually add enough of the egg mixture to make a smooth batter, the consistency of thick cream.  Fold in the honey and chocolate.
Ladle spoonfuls of the batter into a heated pan.  Reduce the heat and cook for about 1 1/2 mins until small bubbles appear on the surface.
Flip and cook for another 1-2 mins until golden.  Repeat until you have 12 drop scones, keeping the ones you have made warm.  Arrange the drop scones on a warm serving plate and spoon over the sauce.  Serve with ice cream, if liked.

Berry Scotch Pancakes

Serves 4

3 tbsp strawberry jam
1 tbsp lemon juice
450g mixed blueberries, raspberries and strawberries, halved or sliced
100g self raising flour
2 tbsp icing sugar
2 eggs
125ml milk
2-3tbsp butter or oil, for frying
Natural yoghurt to serve

Warm the jam and lemon juice in a pan, stirring until the jam has melted.  Stir in the berries and then take off heat.  Sift the flour and sugar into a bowl, then make a well.  Whisk together the eggs and milk, then beat into the flour until smooth.  Heat a large non stick frying pan.  Brush with a little butter or oil, then add spoonfuls of the pancake batter, a little spaced apart.  Cook over a medium heat for 1-2 mins until golden and cooked through.  Repeat until all the batter is used.  Spoon the warm berries over the pancakes and serve with natural yoghurt.

New York Buttermilk Pancakes

Serves 4

3 eggs
150ml buttermilk
175g self raising flour
1tsp caster sugar
pinch of salt
1tbsp vegetable oil, for frying
crispy bacon and maple syrup to serve

Beat the eggs and buttermilk together.  Sift over the flour, sugar and salt, then mix until smooth.
Heat the oil in a frying pan.  Gently drop large spoonfuls of batter into the pan and cook for 2 mins until the base is crisp and golden.  Flip over and cook for a further 1-2 mins.  Keep warm and repeat until all the batter is cooked.  It makes about 12.
To serve stack 3-4 pancakes per person on plates, alternating them with crispy bacon.  Serve drizzled with maple syrup.

Piri Piri Chicken, Spicy Potatoes, Simple Salad, Portugese Tarts

Serves 4

Chicken
4 large chicken thighs, skin on and bone in
1 red pepper
1 yellow pepper
6 sprigs of fresh thyme

Potatoes
1 medium potato
1 sweet potatoes
1/2 lemon
1 fresh red chilli
a bunch of fresh coriander
50g feta cheese

Piri Piri Sauce
1 red onion
4 cloves of garlic
1 - 2 birds eye chillies
2 tbsp sweet smoked paprika
2 lemons
4 tbsp white wine vinegar
2 tbsp Worcestershire sauce
a large bunch of fresh basil

Salad
1 x 100g bag of prewashed wild rocket
1/2 a lemon

Seasonings
olive oil
extra virgin olive oil
sea salt and black pepper

Tarts
plain flour, for dusting
1 x 375g pack of pre-rolled puff pastry
ground cinnamon
125g creme fraiche
1 egg
1 tsp vanilla paste or vanilla extract
5 tbsp golden caster sugar
1 orange

To Start
Preheat oven to 200 degrees/gas mark 6.  Put a griddle pan on a high heat and get all of your other equipment and ingredients ready.

Chicken
Slash the chicken thighs a few times, season and drizzle with olive oil.  Put them on the griddle skin side down, cook until browned and do the same on the other side.

Tarts
Flour your work surface and unroll the sheet of pastry onto the surface.  Cut it in half so you have two 20 x 20cm squares of pastry.  Sprinkle the pastry with cinnamon and roll it into a swiss roll shape.  Cut it into 6 rounds.

Put these into a muffin tin and stretch the pastry out with your thumb to make a hole in the middle so the bottom is flat and the pastry comes up the sides of the tin to the top.  Bake in the top of the oven for about 8 - 10 mins.

Potatoes
Wash the potatoes and halve them lengthways.  Put them in a microwavable bowl with 1/2 a lemon.  Cover them with clingfilm and put them in the microwave on full for 15 minutes.

Check the chicken again and turn it over.

Tarts
Put the creme fraiche into a bowl and add the egg, 1 tbsp of caster sugar, vanilla and the zest of the orange.  Mix it all together.

Piri Piri Sauce
Peel and chop the onion and blitz it up with 4 peeled cloves of garlic with a handheld blender or in a liquidiser.   Add 2 tbsp of paprika, the chillies, the zest of 2 lemons, the juice of 1 lemon, 4 tbsp white wine vinegar, 2 tbsp Worcestershire sauce, salt, pepper, the bunch of basil and some water.  Blitz this until smooth.

Chicken
Cut the peppers into strips and put them in the griddle pan.  Turn down the heat and keep moving the peppers around.

Tarts
Take the tarts cases out the oven and using a teaspoon push the puffed up pastry back to the sides to make a hole for the filling.  Put the creme fraiche mixture into the cases and return to the oven for 8 minutes.

Chicken
Put the piri piri sauce into a roasting tray and lay the peppers on top.  Add the chicken to the roasting tray with the sauce.  Scatter over the thyme and put the tray in the oven.

Tarts
Put a saucepan on a high heat.  Squeeze in the juice of the orange from earlier and 4 tbsp of caster sugar.  Keep your eye on it and keep stirring but don't touch or taste it as it will be extremely hot.

Potatoes
Finely chop the red chilli and most of the coriander on a board and mix as you go.  Add the feta cheese and continue to chop and mix.

Chicken
Take the tarts out the oven and put the chicken on the top shelf for 10 minutes.

Tarts
Pour the caramel sauce over the tarts and don't worry about them still being wobbly.  Leave to set.

Salad
Open the bag of rocket and add olive oil, the juice of 1/2 a lemon and season, all in the bag, give it a good shake to dress it.  Put into a bowl.

Potatoes
Make sure the potatoes are thoroughly cooked and squeeze the lemon over them using tongs.  Put the coriander mixture from the chopping board over the potatoes and mix it all together.  Season.

Serve the chicken with coriander sprinkled over the top.

Tips
If you like really spicy food go with 2 chillies for the piri piri but it was slightly too hot for me with 2 and I can usually handle hot food so I'd only use 1 next time.  I didn't bother with the rocket salad but it would have been nice to have a component on my plate that didn't include chilli just to cool my mouth down.  If I cooked this again I would definitely put some plain yoghurt over the chicken once I'd served it, that would have been lovely.  For the dessert: before you put the pastry into the muffin tins, butter them, mine came out so easily after doing that.

Verdict
I would definitely make this meal again, the potatoes were absolutely gorgeous and so easy to make using only a microwave!  I will be making those again with other dishes in the future.  The dessert is to die for, we've just eaten 3 each and I can safely say I will be making another batch of those very soon.  The pastry at the bottom of the tarts goes all stodgy and gorgeous.  I served them with a dollop of creme fraiche on the side.  PERFECTION even if I do say so myself.  I do however feel quick sick now from over indulgence but I am allowed, I'm pregnant!

Rating
7/10 for the main
10/10 for dessert

Email me for a copy of this recipe - smellskitchen78@gmail.com

Where do the days go?

Finally I get chance to actually turn my laptop on!  Hooray!  Why is it when you have so much to get done at the weekends something always crops up so you can't do it?  Since having our little boy we have never been so popular which is nice but sometimes it would be nice to actually have a weekend to ourselves so we can get things sorted that really need sorting soon - we do have baby number on the way in just 10 weeks!  It's going so fast I'm starting to panic that we won't be prepared, and being unorganised is just not me.

So, tonight I am making Piri Piri Chicken with Chilli Potatoes, a simple salad and some Portuguese Tarts and I'm really looking forward to it.  Recipe, photos and my verdict to follow this evening.  Check it out and give it a go.

Next weekend we have our dear friends the Herberts coming for a meal, I'm cooking Tasty Shallot and Feta Cheese Tarts from my recipe archive, Greek Style Slow Cooked Lamb Shanks with Creamy Potato and Gruyere Gratin and for dessert Double Chocolate Parfait with creme fraiche and berries.  All of these recipes will be available next Sunday.

Interesting Food Fact of The Day - Bread

If you put too much mayonnaise in chicken salad or pasta salads, add some bread crumbs to absorb it.

Breads begin to stale once removed from the oven. Keep pan breads tightly wrapped and store at room temperature.

Refrigerator storage has a tendency to stale bread quickly. Refrigerate only those breads that have a custard or meat filling. Crusty breads should be stored in paper bags that breathe.

To freeze, wrap in air-tight, freezer-suitable packaging. Freeze and hold breads and rolls at 0°F up to three to six months. Commercially baked breads may be frozen in their own wrappings if they are used in one or two weeks.

Thaw frozen bread at room temperature. Microwave thawing is not recommended because bread may dry out and become over-heated, which results in toughening.

"Sesame seeds and Poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are a good indication that your bread has turned into a pharmaceutical laboratory experiment."

Spicy Beef Curry

2kg good quality lean rump steak cut into cubes
Sea salt and freshly ground black pepper
4 tsp garam masala
4 tbsp natural yoghurt
4–5 tbsp light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5cm knob of fresh root ginger, peeled and grated
4 tbsp tomato purée
2 tbsp caster sugar or to taste
2 x 400g tins chopped tomatoes
800ml beef stock
Handful of coriander, leaves separated, stalks finely chopped
6–8 cardamom pods
15–20 curry leaves
6 long chillies finely chopped


For the spice mix:
4 tsp cumin seeds
4 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
4 tsp mild curry powder


Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.

For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.

Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.

Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.

To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati.

Verdict
I've made this curry tonnes of times and it is absolutely gorgeous.  The beef is so tender and succulent.  It's well worth buying all the ingredients as once you've tried it you'll definitely make it again. 


Rating
8.5/10

Spicy Tuna Pasta, Fennel Salad & Garlic Bread

Serves 4 - 6

Garlic Bread
1 ciabatta loaf
a small bunch of fresh flat leaf parsley
3 - 4 cloves garlic

Salad
2 bulbs of fennel
a bunch of radishes
1 lemon

Seasonings
olive oil
extra virgin olive oil
sea salt and black pepper

Spaghetti
500g dried spaghetti
1 x 225g jar of tuna in oil
2 cloves of garlic
1 tbsp capers, drained
1 x 30g tin of anchovy fillets in oil
1 - 2 fresh red chillies
a small bunch of of fresh flat leaf parsley
8 jarred black olives, stoned
ground cinnamon
1 x 700g jar of passata or 2 x 400g tins of chopped tomatoes
1 lemon

To Start
Get ingredients and equipment ready, boil a kettle full of water and set the oven at 180 degrees or gas mark 4.  Put a large frying pan and a large deep saucepan on a low heat.

Garlic Bread
Slice the ciabatta at 2cm intervals but don't cut all the way through.  Chop the bunch of parsley.  Get a large sheet of greaseproof paper and scrunch it up under a running tap so it's slightly wet then lay it on a flat surface.   Put the chopped parsley along with salt and pepper, olive oil and 3 or 4 crushed garlic cloves onto the paper. Cover the bread in this mixture and rub it into the cuts.  Wrap the bread with the paper and put it in the oven.

Spaghetti
Add the spaghetti to the large pan of boiling water with salt and cook it for 12 - 15 minutes.  Put the tuna but not the tuna into the frying pan, add 2 cloves of crushed garlic and the capers, anchovies and their oil.  Chop the chillies and parsley stalks and put them in the pan as well, cook for 2 minutes stirring well.  Remember to stir the spaghetti every so often.  Chop the parsley leaves and set aside.  Add the tuna and break it up whilst stirring it in, also add the black olives.  Add a big pinch of ground cinnamon and the tinned tomatoes or passata.

Salad
Slice the fennel and radishes thinly in either a food processor or by hand.  Put them into a large bowl and squeeze over the juice of a lemon, some olive oil and season with salt and pepper.  Toss it all together.

Spaghetti
When the pasta is cook, drain it and save a cup full of the cooking water.  Put the pasta into the pan with the sauce and add the reserved parsley, the juice of 1 lemon and some extra virgin olive oil.  Mix it all together and if it looks like it needs it add a bit of the cooking water to loosen it.

Serve with some of the salad and garlic bread.

Tips

• If you don't like your head blowing off only use 1 chilli, I like hot food and this was pretty spicy just with 1 chilli plus seeds.  
• If you don't like fishy tastes omit the anchovies.
• It's perfectly fine to just use olive oil all the way through without having to buy extra virgin olive oil.
• Unwrap the bread for a few minutes and put it back in the oven before everything is ready as it seemed a bit soggy before I did this. 

Verdict

I would definitely make this meal again, Steve and I both really enjoyed it.  A lot of pasta dishes are quite heavy and filling but this one wasn't, it was light and had a great kick to it from the chilli.  The fennel and radish salad was really light and refreshing and I will definitely be making that at my summer barbeques.  So simple and easy.  

Rating

7/10

Copyright Information

I've been reading up on Copyright laws today as I did wonder if I was allowed to publish other people's recipes on here and after getting some kind help from a friend I now know that I can publish what I like as long as I give the cooking instructions in my own voice and not copy it from the recipes so I will still continue to post recipes from my cook books and magazines but I will be changing the content.

I'm making Spaghetti Alla Puttanesca, Crunchy Salad and Garlic Bread tonight so I will post the recipe, some photos and my comments later on.  Hope it's nice!

I also have a gorgeous Spicy Beef Curry coming up so watch this space.

Interesting Food Fact of The Day - Avocados

AVOCADO

Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.

• Storage below 40 degrees F or above 70 degrees F will cause rot.
• Some varieties will spoil below 50 degrees.
• Ripen at room temperature (60 - 70 degrees F), then store at 45 degrees F.

Avocados, grown in California and Florida, are available all year. Two general types, and a number of varieties of each, are grown. Depending upon type and variety, avocados vary greatly in shape, size, and color. Most tend to be pear-shaped, but some are almost spherical. Fruits weighing under 1/2 pound are most commonly available. Some have rough or leathery textured skin, while others have smooth skin. The skin color of most varieties is some shade of green, but certain varieties turn maroon, brown, or purplish-black as they ripen.

Despite this variation in appearance, avocados are of good eating quality when they are properly ripened, becoming slightly soft. This ripening process normally takes from 3 to 5 days at room temperature for the quite firm avocados usually found in food stores. Ripening can be slowed by refrigeration.

Look for: For immediate use, select slightly soft avocados which yield to gentle pressure on the skin. For use in a few days, buy firm fruits that do not yield to the squeeze test. Leave them at room temperature to ripen.
Irregular light-brown markings are sometimes found on the outside skin. These markings generally have no effect on the flesh of the avocado.

Avoid: Avocados with dark sunken spots in irregular patches or cracked or broken surfaces. These are signs of decay.

An extra tip: When preparing avocados, to avoid the browning of avocado flesh when exposed to air, immediately place the peeled fruit in lemon juice until ready for use.

Avocados are about 22% fat, with the average medium size avocado containing 300 calories and 30 grams of fat.

Avocados are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. They're also cholesterol and sodium free. Avocados contain 60% more potassium per ounce than bananas. This fruit is an excellent source of monounsaturated fat.
CDC.gov - 5 a Day

Homemade Chicken Stock

This is the recipe I always follow for my chicken stock, it makes whatever you cook with it sooooo tasty!

1 cooked chicken carcass
2 onions, roughly chopped
2 large carrots, roughly chopped
3 - 4 celery stalks, roughly chopped
a few leek tops, roughly chopped
a few black peppercorns
2 bay leaves
a sprig of thyme or dried thyme
a glass of white wine
star anise
2 chicken stock cubes
lots of salt and pepper

1. to make the stock, after you've picked every last scrap of meat off the carcass, break it up into fairly small pieces and pack into a medium saucepan or stockpot, plus any bits of skin or gristle or jellied juices left from your roast - anything that's not actually meat.
2. add all the chopped vegetables, peppercorns and herbs, plus the wine.  Cram everything down with a wooden spoon so you won't need too much water to cover it all - the stock will be much tastier as a result.
3. now pour over enough cold water to cover the whole lot - you should need no more than 1.5 litres.  Bring to a very gentle simmer, then cover and cook, just barely simmering for at least 3 hours and up to 5 hours.  Strain the stock through a colander and then through a sieve.  Leave to cool completely, then store in the fridge.  If there's a significant layer of fat on top, you can scrape it off once it's chilled.

Banana & Date Tea Bread

Serves 12
Only 162 calories per serving

This is a recipe handed down from my mum, my sisters and I all make it, it's really moist and moorish.  Kids love it and it's so simple.  Give it a go.  It's lovely with marg or butter spread on it - 1 slice is never enough!

2 large ripe bananas
60g light brown muscovado sugar
60g butter/marg
2 medium eggs, beaten
175g wholemeal/plain flour
2 level tsp of baking powder
2 tbsp milk
125g ready to eat dates, stoned and chopped
2 tsp ground cinnamon

2 lb loaf tin, greased

1. Set the oven to gas mark 4/180 degrees.
2. Mash the bananas in a large mixing bowl, then add the rest of the ingredients, expect for the dates.
3. Beat well until mixed.  Stir in the dates, pour the mixture into the loaf tin and smooth the top.
4. Bake for about 50 minutes or until golden and cooked through.  If the top starts to brown too much, cover with brown paper or foil.  Cool in the tin for 10 minutes after it comes out of the oven and then turn out onto a wire rack to cool.

Can be wrapped in cling film and frozen for up to 2 months.

Chocolate Fudge Cake

Serves 12

Based on an American recipe, it uses oil instead of butter, which cuts down on saturated fat.  Using a can of caramel makes it the easiest frosting to make.

I made this cake last week, it was so easy and turned out perfect, I wish I'd known I was going to start this blog then as I'd have taken a picture of it.  Steve said it was the best Chocolate Fudge Cake he'd ever eaten and that I could sell it to restaurants - bless him.  It was rather good with a nice helping of single cream.  I took 2 pieces to my mum for her and my dad and she ate both pieces! 

175g self raising flour

2 1/2 tbsp cocoa powder

1 tsp bicarbonate of soda

150g caster sugar

150ml corn oil

150ml milk

2 eggs

2 tsp vanilla extract

1 x 397g can Carnation Caramel

125g dark chocolate (70% cocoa solids)

1 tbsp icing sugar

1. Preheat oven to 180 degrees, gas mark 4.  Line 2 x 18cm round sandwich tins with baking parchment.
2. Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar.  In a jug measure the oil and milk, then add the eggs, 1 tsp vanilla and mix together with a fork until well combined.  Beat 2 tbsp of the caramel until smooth and whisk into the egg and oil mixture.  Combine the wet with the dry ingredients and mix well.  The cake mixture will be quite wet.  Pour it into the tins and bake for 20 - 25 minutes until springy to the touch.
3. Cool the cakes in their tins and then turn out to a wire rack.  Remove the baking paper and leave to cook completely.
4. To make the frosting, melt the chocolate in short bursts in the microwave, stirring until smooth.  Add remaining caramel and vanilla to the chocolate and beat well until smooth and glossy.  Sift in the icing sugar and combine.
5. Place one 1/2 of the cake on a plate, spread with frosting and top with the other sandwich 1/2.  Spread remaining frosting over the cake and down the sides to cover.  Leave to set.  

Sausage Meat Pasta, Chicory & Watercress Salad, Frangipane Tarts

I made this last week and as most of you are aware, I am pregnant so I thought I'd enjoy it and I did - very much so!  I didn't make the Frangipane Tarts however as I don't like anything almondy so whoever makes them first can you let me know what they're like?  Thank you!  I used 2 full chillies with the seeds and found it ever so slightly too hot (and I like hot food) so next time I will only be using 1 chilli.  Adapt the recipe to match your tastes.

Tips - before you chop the sausages up remove the skins, they got stuck in my hand held blender and clogged it up.  I also didn't use the stick of celery, I begrudged buying a whole celery for 1 stick.  I'm sure it didn't make the taste any different.  I couldn't find chicory in Tesco so I used Little Gem Lettuces and it was actually a really nice salad that I've made a few more times this week.

Serves 6

Pasta
4 spring onions
1 carrot
1 stick of celery
1 - 2 fresh red chillies
1 x 6 pack of good quality sausages
1 heaped tsp fennel seeds
1 tsp dried oregano
500g dried penne
4 cloves garlic
4 tbsp balsamic vinegar
1 x 400g tin chopped tomatoes
a few sprigs of Greek basil, or regular basil

Salad
2 red chicory
1 x 100g mixed bag of prewashed rocket and watercress
Parmesan cheese, for shaving over
1 lemon

Seasonings
olive oil
extra virgin olive oil
sea salt and black pepper

Tarts
6 small deep shortcrust pastry cases
1 egg
100g ground almonds
100g butter
90g golden caster sugar
1 orange
1 tbsp vanilla paste or extract
1/2 a 350g jar of good-quality raspberry jam
1 x 250g tub of creme fraiche, to serve

To Start
Get ingredients and equipment ready.  Set your oven to 190 degrees/gas mark 5.  Fill and boil the kettle.  Put a large frying pan on a high heat.  Put the standard blade attachment into the food processor or use a hand held blender.

Pasta
Trim the spring onions, carrot and celery.  Chop all the vegetables, and blitz in the food processor or with the hand held blender along with the chillies.  Add the chopped up sausages, 1 heaped tsp of fennel seeds and 1 tsp of oregano.  Mix well, then spoon this mixture into the hot frying pan with a splash of olive oil, breaking it up and stirring.  Put a large deep saucepan on a low heat and fill with boiled water.  Fill and reboil the kettle.

Tarts
Put 6 pastry cases on a baking tray. Make the frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar.  Grate over the zest of 1/2 an orange and add 1 tbsp vanilla paste or extract.  Mix it all together.

Spoon a small tsp of jam into each pastry base.  Top with a heaped tsp of frangipane, add another small tsp of jam, and finally another heaped tsp of frangipane.  Put the tray in the oven on the middle shelf and cook for exactly 18 minutes.

Pasta 
Top up the saucepan with more boiled water if necessary.  Season, then add the penne and cook according to packet instructions, with the lid on but leaving a small air gap.

Salad
Trim off the bases of the chicory, then pull apart the leaves and quarter the heart.  Scatter over a platter, sprinkle the rocket and watercress on top and toss quickly.

Pasta
Crush 4 cloves of garlic into the sausage mixture and stir in 4 tbsp of balsamic vinegar and the tinned tomatoes.  Add a little of the cooking water from the pasta to loosen if needed.

Salad
Speed peel or shave some of the Parmesan over the chicory salad and take it over to the table with a bottle of extra virgin olive oil, salt, pepper and lemon wedges for dressing right before eating.

Pasta
Drain the pasta, reserving about a wineglass worth of the cooking water.  Tip the pasta into the pan of save and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency.  Taste, correct seasoning, then tip into a large serving bowl and take straight to the table with the rest of the Parmesan for grating over.  Scatter over a few basil leaves.

Tarts 
When the little tarts are golden and cooked, turn the oven off and take them out.  Serve them warm with a dollop of creme fraiche on the side.

Broccoli Pasta, Courgette & Mozzarella Salad, Parma Ham & Melon Salad

If you struggle to find some of the ingredients in this recipe, don't panic!  Use normal broccoli instead of purple sprouting, use a different pasta if you can't find Orecchiette, use dried thyme if you don't want to buy it fresh, use normal olive oil instead of buying both extra virgin and normal olive oil.  You will find in all recipes that you can substitute some of the ingredients but some things can't be changed.  For instance, you couldn't use dried mint or basil because its not being cooked and it wouldn't taste right on the salads.

As I've said before, I'm not expert but it's all trial and error - GOOD LUCK!

Serves 6

Pasta
125g Parmesan cheese
1 large head of broccoli
200g purple sprouting broccoli
1 x 30g tin of anchovies in oil (if you don't like fishy tastes, leave these out)
1 heaped tsp capers
1 small dried chilli or 1 tsp dried chilli flakes
3 cloves garlic
a few springs of fresh thyme
500g dried orecchiette (pasta)

Courgette Salad
3 large sprigs fresh mint
1/2 fresh red chilli
1 lemon
200g baby courgettes, mixed colours if available (normal courgettes work just as well)
1 x 125g tub of bocconcini di mozzarella (baby mozzarella balls)

Seasonings
olive oil
extra virgin olive oil
sea salt and black pepper

Parma Ham & Melon Salad
a small bunch of fresh basil
1/2 a lemon
2 x 115g parma ham/prosciutto
1 canteloupe melon
balsamic vinegar

To Start
Get your ingredients and equipment ready.  Put the fine grater attachment into the food processor (a hand held blender can also be used).  Fill and boil the kettle.  Put a large frying pan on a low heat.

Pasta
Trim the rind off your Parmesan and set aside.  Grate the chunk of Parmesan in the food processor, or by hand and tip into a bowl.  Slice all the florets off the stalk of the large head of broccoli.  Trim off the florets from the purple sprouting broccoli and chop up just the tender stalks.  Put all the broccoli to one side.

Fit the standard blade attachment to the processor.  Halve the large broccoli stalk and put into the empty processor with the anchovies and their oil, and the drained capers.  Crumble in the dried chilli or chilli flakes.  Peel and add the 3 cloves of garlic, then pulse it all to a paste.  Pour the boiled water into a large deep saucepan and put on a high heat.

Put about 3 tbsp of olive oil into the large frying pan and spoon in the broccoli paste.  Stir, then pick and tear in some thyme leaves, discarding the woody stalks.  Pour a wineglass of water into the pan and add the reserved Parmesan rind.  Give it a good stir and turn the heat up to medium.  Keep your eye on it, stirring every now and then.  Half - fill the kettle and reboil.

Add the orecchiette to the saucepan of boiling water with a pinch of salt and cook according to packet instructions, with the lid askew.  Now you've got about 12 minutes of pasta cooking time to make your 2 salads.

Courgette Salad
Pick the mint leaves over a chopping board.  Add 1/2 a red chilli.  Zest over 1/2 the lemon, then chop the chilli and mint together until really fine.  Spoon into the middle of a serving platter, drizzle over about 3 tbsp of extra virgin olive oil and squeeze in the juice of 1/2 the lemon.  Add a pinch of salt and pepper, then taste and adjust the flavours if necessary.  Speed-peel the courgettes into ribbons over this dressing.  Drain the tub of baby mozzarella, then tip over the courgettes and take to the table to toss and dress at the last minute.

Pasta
Give the pasta a stir and top up with more water from the kettle, if needed.  After 5 minutes and add all the reserved broccoli florets and the chopped purple sprouting broccoli stalks to the pasta with a splash of water from the kettle.

Prosciutto & Melon Salad
Pick the leaves from the basil, setting the smaller ones aside for later.  Put the big leaves into a pestle and mortar with a pinch of salt and bash to a paste.  Add 2 tbsp of extra virgin olive oil, plus a good squeeze of lemon juice.  Lay 12 slices of prosciutto on a platter, leaving a space in the middle.  Halve the melon, spoon out the seeds, then use a spoon to quickly scoop chunks of flesh into the middle of the platter.  Drizzle over a little balsamic, then scatter over the reserved small basil leaves.  Squeeze the juices from the melon halves into the dressing and stir in, then take the platter to the table with the pestle and mortar and a spoon for drizzling over the dressing.

Pasta
Drain the pasta and broccoli in a colander, reserving some of the cooking water, and add to the frying pan of paste.  Fish out the Parmesan rind and discard.  Add a big handful or two of grated Parmesan and a ladle or two of the cooking water.  Carefully and quickly stir around and keep it moving until you achieve shiny, loose lovely pasta.  Taste and correct the seasoning, then tip on to a serving platter and sprinkle over a handful of Parmesan.  Drizzle with extra virgin olive oil and scatter over the rest of the small reserved basil leaves.  Take to the table with the rest of the Parmesan for sprinkling over.

To Serve
When everyone is ready to eat, use 2 forks to toss the courgette ribbons and baby mozzarella.  Serve next to some of that lovely pasta and the prosciutto and melon salad.

Chicken Tray Bake

Serves 4

Ok I'm writing this recipe from memory as I don't have it written down anywhere but believe me it is the simplest and most tastiest dish ever and because you use chicken thighs it's also cheap to make, I've made it for loads of different people and everyone who's tried it has asked for the recipe so here it is, I usually serve it with ciabatta bread straight out of the oven and a big salad:-

Ingredients

1 pack skinless, boneless chicken thighs, cut into bite size chunks
packet of new potatoes
red onion, sliced
fresh rosemary
olive oil
3 x garlic cloves, peeled
cherry tomatoes
salt and pepper

Method

Put the new potatoes on to boil, if there are some small ones and some big ones, halve the big ones.  Boil them until they are soft enough to crush between thumb and finger.

In a frying pan add some olive oil and fry off the chicken chunks until they are slightly brown and crispy, around 8 - 10 mins.

Arrange the red onion and the whole cherry tomatoes in the bottom of a large oven dish.  Add the cooked new potatoes and just lightly crush the potatoes with a potato masher, it doesn't matter if you crush the tomatoes as well as it all mushes up in the oven.

Next add all the chicken thigh chunks and all the juices from the pan.  Season well.

Take the rosemary off the stalks, peel the garlic cloves and put these and a load of olive oil in a blender or use a hand blender, mix until it's a runny paste.  Pour this all over the ingredients in the oven tray and put in the oven at 200 degrees for about 35 - 40 minutes.  Make sure you stir it a few times, every 10 minutes or so. .

It honestly tastes divine and it's so easy to do.  You could add mushrooms or carrots or whatever you like.  I always use the Lakeland Herb Sea Salt that I mentioned in an earlier blog.

Shallot and Feta Cheese Tarts (V)

Shallot and Feta Cheese Tarts - Vegetarian

Ingredients

1. 150g shallots, peeled and halved if large
2. 20ml balsamic vinegar
3. 1 tbs fresh thyme picked
4. 1 tsp sugar
5. 150g feta cheese crumbled
6. 4 eggs
7. 50ml double cream
8. Filo pastry
9. 50g unsalted butter melted
10. 100g sunblush tomatoes
11. Mixed salad leaves

Method:

Cut the filo into 10cm squares then brush with the melted butter, then layer 4 layers into a 4 cup yorkshire pudding tin.  

Bake in a pre-heated oven set at 160c for around 6-8 minutes then set aside. The cases should be cooked through but not too coloured.  

In an oven proof pan, gently cook the shallots in some oil for around 5 minutes.  Then sprinkle with thyme and sugar and balsamic vinegar, and roast in the oven for 20 minutes.  

Meanwhile blend the cheese, eggs and cream until smooth.  Share the shallots and tomatoes between the pastry cases, pour over the egg mixture and bake in the oven until just set, this should take around 10 minutes.  

Serve with some salad leaves and a balsamic reduction.  

Tips

I made these last night and served it with a balsamic reduction which was just balsamic vinegar and a tsp of sugar boiled rapidly until reduced.  

Verdict

Really easy to make and really tasty.  

Rating 

8/10