Mushroom Baby Potatoes

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Mushroom Baby Potatoes
Mushroom Baby Potatoes
Take your spud game to the next level!
Servings:5
Preparation Time:10
Cooking Time:20
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Ingredients

  • 2 cups Baby potatoes
  • 1 garlic clove
  • 4 tablespoons butter
  • 2 cups Champignon mushrooms
  • 1 sprig rosemary
  • 1 tablespoons Fresh basil
  • 3 tablespoons Soy Sauce

Method

  1. Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.  
  2. Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
  3. Cut baby potatoes in halves. In a pan or skillet, melt butter over medium heat and saute garlic until tender. 
  4. Add potatoes and mushroom and cook until edges are browned. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
  5. Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef dish!

Cinnamon Swirls

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Cinnamon Swirls
Cinnamon Swirls
Perfect for breakfast or brunch!
Servings:6
Preparation Time:40
Cooking Time:20
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Ingredients

  • 50 grams Butter (at room temperature)
  • 50 grams Demerara sugar
  • 1 tablespoon ground cinnamon
  • 1 pack Ready Roll Puff Pastry
  • 1 Egg
  • 2 tablespoons Icing sugar
  • Extra sugar for sprinkling
  • Few drops of Warm Water

Method

  1. Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 3) and line a baking tray with greaseproof paper.
  2. In a bowl, mix together the butter, sugar & cinnamon until well combined.
  3. Roll out your puff pastry and keep it on the enclosed paper. Don’t worry about uneven edges as these will be neaten off shortly.
  4. Use a spoon to gently spread the cinnamon filling all over the pastry, leaving a 1cm gap at the edge of one of the longest sides.
  5. Using the puff pastry’s enclosed paper, gently roll the pastry into swirls, leaving the 1cm gap to seal the swirls by lightly pressing them in place.
  6. With a sharp knife, cut the pastry into sections around 2cm thick, whilst trimming the ends of the pastry to keep each cinnamon swirl even & neat. Place each swirl onto the pre-lined baking tray with a bit of space between them as they do expand whilst baking.
  7. Use the beaten egg to lightly coat each swirl and sprinkle a little sugar over them. Leave them to rest for around 20-30 minutes.
  8. Bake in the preheated oven for 20 minutes or until golden brown. Meanwhile, in a small bowl, mix the icing sugar with a little warm water to create your icing to drizzle on top of your cinnamon swirls.
  9. Remove the cinnamon swirls from the oven and whilst still warm and on their baking tray, drizzle the icing over them (using as much or as little as you like).
  10. Once cool enough to touch, transfer to a wire rack to cool completely or tuck right in.

Spicy Noodle Stirfry

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Spicy Noodle Stirfry
Spicy Noodle Stirfry
Perfect to mix up your mid week meals!
Servings:4
Preparation Time:15
Cooking Time:10
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Ingredients

  • 4 tablespoons Sunflower oil
  • 2 garlic cloves crushed
  • 2 Eggs
  • 3-4 tablespoons Soy Sauce
  • 800 grams Egg noodles
  • 4 centimeters Root Ginger finely chopped
  • 1 red pepper
  • 1 red chilli Finely diced
  • 350 grams Ready-prepared fine beans, broccoli and baby corn
  • Handful button mushrooms
  • Handful cashew nuts

Method

  1. Toast the nuts in a dry wok until golden, then tip on to a plate and set aside. Heat 2 tablespoons of the oil in the wok, add the vegetables and stir-fry for a few minutes. Add a splash of water and toss the vegetables around until tender. Tip on to the plate with the nuts and keep warm.
  2. Put the garlic, chilli and ginger in the wok and stir-fry for 30 seconds. Add the remaining oil and the noodles, and stir-fry for a few minutes, separating the noodles as you go. Add the egg and soy sauce and stir together over the heat until the egg sets. Return the vegetables and nuts to the pan and toss everything together. Serve immediately.

Stuffed Peppers

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Stuffed Peppers
Stuffed Peppers
A delightful dish ready in only 15 minutes.
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 4 peppers
  • 250 grams Mexican rice
  • 2 tablespoons pesto
  • 125 grams mozzarella
  • Handful Pitted black olives chopped

Method

  1. Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
  2. While the peppers are cooking, mix the rice together with 2 tbsp pesto and a handful of chopped pitted black olives. Add half of the mozzarella.
  3. Scoop the rice, pesto, olives into the peppers, top with the remaining cheese and continue to cook for 8-10 mins.

American Pancakes

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American Pancakes
American Pancakes
Perfect for breakfast or brunch, these pancakes are sure to go down a treat!
Servings:4
Preparation Time:20
Cooking Time:30
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Ingredients

  • 175 grams plain flour
  • 1 tablespoon baking powder
  • 25 grams caster sugar
  • 2 Eggs
  • 250 milliliters milk
  • 25 grams butter

Method

  1. Place the flour, baking powder and caster sugar into a bowl and stir to combine.
  2. Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
  3. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
  4. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place spoonfuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter.
  5. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
  6. To serve, divide the pancakes among four serving plates, top with your favourite fruit and drizzle with maple syrup.

Huevos Rancheros

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Huevos Rancheros
Huevos Rancheros
Buenos Dias! Your weekend brunch just got upgraded.
Servings:6
Preparation Time:5
Cooking Time:40
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Ingredients

  • 1 onion
  • 2 Cloves of garlic
  • 2 Red Peppers
  • 2 Red chillies
  • 1 Dried chilli
  • 2 Tins of plum tomatoes
  • 2 Ripe tomatoes
  • 6 Eggs
  • 100 grams button mushrooms
  • 6 flour tortillas
  • cheddar cheese to serve

Method

  1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
  2. Get a large frying pan on a high heat and add olive oil.
  3. Add the onion, garlic, peppers, fresh and dried chillies, mushrooms and a good pinch of sea salt and black pepper, and cook for 15 minutes.
  4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce. Slice the fresh tomatoes and lay them over the top of the mixture.
  5. Use a spoon to make small wells in the tomato stew, then crack in the eggs. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
  6. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes.
  7. Serve with warm tortillas and cheddar cheese. Enjoy!

Spicy Mexican Wraps

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Spicy Mexican Wraps
Spicy Mexican Wraps
Need some inspiration for dinner? These spicy wraps are sure to be a family favourite.
Servings:2
Preparation Time:10
Cooking Time:20
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Ingredients

  • 450 grams minced beef
  • 1 medium onion finely chopped
  • 1 teaspoon plain flour
  • 1 teaspoon Oregano
  • 1 tin Red Kidney beans
  • 150 millilitres beef stock
  • 1 Green Pepper diced
  • 1/2 teaspoon Garlic Granules
  • 2 teaspoons Mild Chilli Powder
  • 1 tablespoon tomato puree
  • 1 tin Corn
  • 4 Wraps

Method

  1. Fry the minced beef and onion until browned. Add the flour and cook for 1 minute, stirring.
  2. Blend in the stock, seasonings, tinned tomatoes and tomato purée. Add the green pepper, kidney beans, corn and bring to the boil, stirring. Simmer, uncovered, for 15-20 minutes or until almost all the liquid has evaporated. Stir occasionally.
  3. Divide the mince mixture between the wraps, top with lettuce and tomato and finish with a little soured cream, mayonnaise or grated cheese.

Vegan Stuffed Sweet Potatoes

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Vegan Stuff Sweet Potatoes
Vegan Stuff Sweet Potatoes
Servings:2
Preparation Time:15
Cooking Time:30-45
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Ingredients

  • 4 medium Sweet Potatoes
  • 1 teaspoon oil
  • 1 can chick peas drained and rinsed
  • 1 teaspoon  smoked paprika
  • 1/2 teaspoon  cumin
  • 1/2 cup  tahini
  • 2 garlic cloves
  • 2–3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • Salt & Pepper
  • 1/2 cup  Fresh Parsley chopped

Method

  1. Preheat the oven to 400 degrees F.
  2. Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.
  3. While the potatoes are cooking, make the chickpeas.
  4. Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika and the cumin. Stir together and cook for five minutes until heated through.
  5. Place the tahini, garlic, lemon juice, water and a pinch salt of pepper in a blender/food processor and puree until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water.
  6. Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.

Asian Black Bean & Chicken Noodles

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Asian Black Bean & Chicken Noodles
Asian Black Bean & Chicken Noodles
Servings:2
Preparation Time:10
Cooking Time:5
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Ingredients

  • 1 tbsp sunflower or vegetable oil
  • 400 grams Chicken fillets diced
  • 1 garlic clove crushed or sliced
  • 1 red pepper thinly sliced
  • 1 small bunch Spring Onion sliced
  • 100 grams bean sprout
  • 1 sachet Blue Dragon Black Bean Stir Fry Sauce

Method

  1. 1. Heat the oil in a large frying pan, then stir-fry the chicken for about 3 mins, until golden.
  2. 2. Throw in the garlic and pepper and cook for 2 mins more.
  3. 3. Add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking.
  4. 4. Serve immediately.

Honey Glazed DC Gammon

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Honey Glazed DC Gammon
Honey Glazed DC Gammon
Servings:4
Preparation Time:10
Cooking Time:6
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Ingredients

  • 1 whole gammon joint all fat removed
  • 1.5  ltr  diet coke
  • 1 onion chopped
  • 1 medium carrot peeled & chopped
  • 1/2 tsp Cinnamon ground
  • 1  bay leaf
  • 12  peppercorns
  • 2 tsp  honey runny

Method

  1. Remove all fat from the gammon.
  2. Then place it in a pan, covered with water and boil for 10 minutes to remove any excess salt and scum.
  3. Discard the water and place the gammon in a slow cooker along with all the herbs, spices and veg.
  4. Now pour over the cola.
  5. Place the lid on top and cook on high for 3-4 hours or low for 6-7.
  6. Once cooked, preheat your oven on 200 degrees.
  7. Remove the gammon from the juice and brush with the runny honey.
  8. Place the gammon in a roasting dish and cook in the oven for 20 minutes until golden, turning half way and slice to serve.