Posted on

Halloumi and Roasted Vegetable Salad

A great mid-week meal, for the summer months, packed full of flavour.

I like to toss the lettuce leaves in a tablespoon of french dressing and then drizzle with some good quality aged balsamic vinegar or balsamic glaze. Finish with a few teaspoons of sweet chilli jam to taste.

Serves 2.

Ingredients

  • 1 Romaine or Cos lettuce, chopped into small pieces
  • 1 red pepper, sliced into large chunks
  • 1 yellow pepper, sliced into large chunks
  • 1 large red onion, sliced into large chunks
  • 150g asparagus or tenderstem broccoli, trimmed
  • 225g halloumi, sliced into 1cm thick slices
  • 2tsp garlic or lemon oil
  • Sesame oil (optional)

To serve

  • Salad dressing
  • Balsamic vinegar or glaze
  • Sweet chilli jam

Method

  1. Preheat the oven to 190C/170 Fan/Gas 5.
  2. Arrange the peppers and onion and lay in a single layer on a baking tray.
  3. Drizzle with the oil and season with salt and pepper.
  4. Combine the ingredients together and bake for 30 minutes, until starting to blacken at the edges.
  5. When you have 10 minutes to go, cook the halloumi in a dry, non-stick pan over a medium heat for a few minutes each side, until golden brown.
  6. Heat a frying pan and add a little oil (I like to use sesame oil). Fry the asparagus for a few minutes until cooked.
  7. Remove from the heat and cut up into 1cm cubes.
  8. Split the lettuce between two serving bowls, toss with the dressing, and drizzle with balsamic.
  9. Divide the peppers and onion evenly between the bowls, then add the diced halloumi.
  10. Top with the asparagus and finish with a generous spoonful of sweet chilli jam.


Posted on

Nikki’s Mushroom Lasagne

Given to me by a very good friend, Nikki, this is a dish that both veggies and meat eaters will love.

When our children were young, Nikki used to make this for us when we visited and it always went down a treat with kids and adults alike. Unlike some lasagne’s it’s fairly quick to make, so you won’t need to set aside half a day to prepare it!

It can be made 48 hours in advance. Cool and then keep covered in the fridge.

It’s a real crowd pleaser when we have guests and I always serve it with a simple dressed green salad.

Ingredients

  • 1 tbsp oil, Olive or Rapeseed
  • 1 large onion, chopped
  • 500g mushrooms, sliced
  • 2 large garlic cloves, crushed
  • 30g plain flour
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp chopped fresh basil
  • 1 tsp caster sugar
  • salt and freshly ground black pepper
  • 500g frozen whole leaf spinach, thawed and drained
  • 150g mature cheddar, grated
  • 150g pre-cooked lasagne sheets

For the White Sauce

  • 50g butter
  • 50g plain flour
  • 600ml semi-skimmed milk
  • 1tsp dijon mustard

Method

  1. Heat the oil in a large pan or wok, add the onion and cook gently for 3-5 minutes until softened. Next add the garlic and fry for 30 seconds before adding the chopped mushrooms. Continue to fry for 5 minutes.
  2. Add the flour and cook, stirring for 1 minute.
  3. Add the chopped tomatoes, basil, sugar, salt and pepper and cover and simmer for 20 minutes.
  4. Make the white sauce*.
  5. Next, season the spinach with salt and pepper then take 1 teaspoon at a time and shape it loosely into 24 balls.
  6. Spoon 1/3 of the mushroom mixture into a large ovenproof dish and place 8 spinach balls on top.
  7. Cover with 1/3 of the white sauce and 1/3 cheese and arrange lasagne sheets on top.
  8. Repeat layers finishing with a layer of cheese.
  9. Bake in a pre-heated oven at 200oC/180 Fan/Gas 6 for 35 minutes or until the pasta is tender.
  10. Leave to stand for 10 minutes to firm up slightly before serving.
  11. Enjoy!

*White sauce

I like to use Delia’s “all in one” method for making a white sauce as it is generally quicker and doesn’t end up lumpy!

  1. In a clean saucepan, add the milk along with the butter, flour and seasoning and gradually bring up to a simmer over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and become smooth and glossy.
  2. Then turn the heat down to the lowest possible setting and let the sauce cook gently for 5 minutes to take the raw taste out of the flour, stirring from time to time.
Posted on

Tomato and Roasted Pepper Gnocchi

This incredibly easy to make sauce was a New Year’s Eve triumph borne out of a lack of almonds of all things!

I was going to prepare a Romesco sauce until I realised I hadn’t got any almonds in the cupboard, so instead set about rustling up a sauce which utilised some of the ingredients I did have.

This dish begins with a basic tomato sauce recipe and then adds in some of the elements of the Romesco sauce to give it a different twist.

I like to serve it with a side of Rocket leaves, finished with Parmesan shavings and a drizzle of extra virgin olive oil and good quality barrel-aged Balsamic Vinegar.

Ingredients (Serves 4)

  • 2 x 400g tins of chopped tomatoes (the best you can afford)
  • 1 tbsp rapeseed oil
  • 2 banana shallots, finely chopped
  • 2 cloves of garlic, crushed
  • 500g Gnocchi
  • 4 roasted red peppers from a jar, chopped
  • Small bunch chopped basil
  • 2 tsp sherry or red wine vinegar
  • Pinch soft brown sugar
  • Salt and pepper

Method

  1. Fry the shallots in the oil until they start to colour then add the garlic and cook for a further minute.
  2. Add the tomatoes and continue to simmer for 15 minutes, adding a little water if the sauce starts to get too dry.
  3. Place some bowls into the oven to warm.
  4. In the meantime, bring a pan of salted water to the boil ready for the Gnocchi.
  5. Now add the peppers, sherry vinegar and sugar and half of the chopped basil to the sauce and season to taste. Continue to cook on a gentle heat while you turn your attention to the Gnocchi.
  6. Add the Gnocchi to the pan of boiling water and cook until they start to float to the top of the pan – usually 1 – 2 minutes.
  7. Stir the remainder of basil into the sauce.
  8. Divide the Gnocchi between the four warmed bowls and spoon of the sauce. Top with parmesan cheese before serving.
Posted on

Vine Roasted Tomato Soup

I saw this tasty soup cooked on James Martin’s Saturday Morning Show and decided to make it the following day for lunch, as we had guests coming over.

So simple to make and it’s fast becoming one of my husband’s favourites.

Ingredients

  • 800g vine tomatoes, sliced in half
  • 2 shallots, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 4-6 sprigs of thyme
  • 500ml vegetable stock
  • small bunch basil
  • 10ml olive oil
  • pinch caster sugar
  • salt and pepper

Method

  1. Pre heat oven to 200c (180 fan).
  2. Place the tomatoes, shallots, garlic and thyme onto a baking tray. Drizzle over the oil and roast for 20 minutes.
  3. Remove from the oven and place in a blender. Add the stock, sugar and basil and blend until smooth.
  4. Place in a pan over a low heat and heat until warm, then season.
  5. Place the soup into bowls and garnish with basil leaves.
  6. Serve with warm crusty bread.
Posted on

Spiced Shepherd’s Pie

I never liked Shepherd’s Pie when I was growing up but now it’s one of my firm favourites.

This recipe, as it’s name suggests, is spicy. The edition of Madras curry paste gives it a real kick and is perfect for anyone who, like me, enjoys spicy food.

You could also add a chopped or grated carrot, if you wish to pad it out with more veg.

As far as calories go, it’s also surprisingly healthy at around 450cals per portion, so long as you manage to limit yourself to one portion!

Makes 6.

Ingredients

  • 2 sweet potatoes (approx 500g) peeled and diced
  • 2 white potatoes (approx 500g) peeled and diced
  • 2 tbsp soured cream
  • 1 tbsp vegetable oil or olive oil
  • 1 onion, chopped
  • 400g chestnut mushrooms, quartered
  • 200g veggie mince
  • 1tsp cumin seeds
  • 2 tomatoes, roughly chopped
  • 2 tbsp Madras or other hot curry paste
  • 150ml vegetable stock
  • 100g petis pois or peas (frozen or fresh)
  • Juice of 1/2 lemon

Method

  1. Cook the potatoes for around 15 minutes in a pan of boiling water, until tender. Drain well and mash with the soured cream.
  2. Meanwhile, dry fry the mince until cooked i.e. no longer pink and then remove from pan with a slatted spoon into a separate dish and dispose of the fat.
  3. Heat the oil in the frying pan or wok and fry the onion and cumin seeds for five minutes, until golden. Return the mince to the pan.
  4. Stir in the tomatoes and curry paste and cook for 5 minutes, until the tomatoes have softened.
  5. Add the stock and simmer for 10 minutes.
  6. Preheat the oven to 200C, gas mark 6. Stir in the peas and lemon juice and spoon into an ovenproof dish.
  7. Spoon over the mash and bake for 20 to 25 minutes until you can see the meat sauce bubbling around the edges and the top is lightly browned.

Serve with a side of tender stem broccoli or indeed any vegetables for a healthy addition.

Posted on

Lemon drizzle traybake

Lemon Drizzle cake is without doubt one of my favourite cakes. I’m not a huge cake eater but when I do indulge, I like to eat something simple and preferably lemony.

This recipe is a Mary Berry classic and was actually one element of my daughter’s GCSE Afternoon Tea bakes. We were very fortunate in that she had to practice it several times before the big day and so had cake aplenty to savour!

Do remember to spoon the glaze over when the cake is still warm so that the lemon juice soaks in properly. Don’t however, do this as soon as the cake comes out of the oven as it will be too hot and the glaze will soak straight through.

Equipment: 30cm x 23cm / 12″ x 9″ traybake or roasting tin.

Ingredients

  • 225g butter at room temperature, plus extra for greasing
  • 225g caster sugar
  • 275g self-raising flour
  • 2 level tsp baking powder
  • 4 free-range eggs
  • 4 tbsp milk
  • 2 lemons, zest only

For the Glaze

  • 175g granulated sugar
  • 2 lemons, juice only

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with baking spread and line the base with baking paper.
  2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  4. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
  5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
Posted on

Spaghetti and meatballs

I find it so difficult to find recipes to cook for my family that both of my children will enjoy and often end up making two meals on an evening. This recipe, however, is loved by everyone and has therefore become a real family favourite in our home.

To save time, I often buy ready made meatballs from the supermarket; as I’m particular where I buy meat from, I can be sure that what I’m eating is what is on the label! When I have more time on my hands, I will make my own.

I like to serve this dish with garlic bread and freshly grated parmesan or crumbled goats cheese.

Serves 4.

Ingredients

  • 2 tbsp olive oil
  • Good knob of butter
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 fresh thyme sprigs, leaves picked and chopped
  • 80ml good red wine
  • 400g tin chopped tomatoes
  • Pack of 24 meatballs, the best you can afford
  • 250ml hot stock
  • pinch golden caster sugar
  • 2 tbsp red wine vinegar
  • 400g dried spaghetti

To serve

  • 1 tbsp extra virgin olive oil
  • 50g goats cheese, crumbled or 50g freshly grated parmesan cheese
  • chopped fresh parsley

Method

  1. Heat 1 tbsp oil along with the butter in a frying pan or wok and add the red onion. Fry until soft and translucent.
  2. Add the garlic and thyme and fry for 1 to 2 minutes.
  3. Pour in the red wine and bubble until reduced by half.
  4. Add the tomatoes, stock, sugar and red wine vinegar. Season well and simmer for 10 minutes.
  5. While the sauce is simmering, heat the remaining oil in a non stick frying pan and fry the meatballs in batches, turning until browned all over.
  6. Transfer the meatballs to the sauce and simmer for 10 to 15 minutes until the meat is cooked through and the sauce has thickened.
  7. Meanwhile, cook the spaghetti in boiling salted water, according to pack instructions, then toss with the extra virgin olive oil.
  8. Serve with the meatballs piled on top of the spaghetti and sprinkle with goats cheese or freshly grated parmesan and a little extra chopped parsley.
Posted on

Creamy tomato pasta

A firm favourite in my household, I’ve been making this dish for over twenty years. It’s also the one my friend Jules likes to have when she comes round for dinner.

The key to making this dish is to cook the tomatoes for twenty to thirty minutes, until they start to separate from the oil, as this intensifies the sweetness of flavour.  I also think it’s worth spending a little more on a good brand of tinned tomatoes, as you will find there are more tomatoes and the juice is thicker (I like Mutti).

As we prefer a little spice in our meals, I have included a chopped fresh chilli in the recipe; if you prefer a milder flavour, or if you’re making it for younger children, then you can make it without, or simply remove the seeds to lessen the heat.

The combination of tomatoes, garlic, basil and cream are a match made in heaven and I like to serve it with garlic bread and a simple rocket and parmesan salad.

Serves 4.

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 fresh red chilli (optional), finely chopped or deseeded as preferred
  • 400g tinned tomatoes
  • 150ml double or whipping cream
  • a handful of chopped fresh herbs such as basil or parsley
  • salt and pepper
  • 300g dried pasta shapes

Method

  1. Heat the oil in a large pan or wok, add the garlic and chilli (if using) and cook for 2 minutes.
  2. Stir in the tomatoes, bring to the boil and simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking. The sauce is ready when you can see the oil separating on top.
  3. Add the cream, bring slowly to the boil again and simmer until slightly thickened.
  4. Stir in the herbs, taste and season well.
  5. In the meantime, cook the pasta in plenty of boiling water, according to packet instructions.
  6. When the pasta is cooked, drain well and add into the sauce.
  7. Serve with grated parmesan and top with a sprinkling of chopped fresh herbs.
Posted on

Hot Chilli Prawns

This is a recipe that I’ve loved eating for many years and is one of my husband’s favourites. I actually came across the recipe when I purchased a bottle of Maggi Chilli Sauce and couldn’t believe how something with so few ingredients, which took very little time to prepare and cook, could taste so incredible.

I have to admit that I haven’t actually ever cooked this dish myself (gasp) as it’s one of the only meals my husband makes; I do all the prep (of which there is very little). Cooking together whilst indulging in a class of wine and then sitting down to enjoy is a real joy.

If you like spicy food then you will love this but please be aware that it packs a bit of a punch and so is not for the feint hearted. Using raw prawns is a must as cooked prawns can become rubbery when reheated. You could also substitute the hot chilli sauce for sweet chilli sauce, if you prefer a slightly milder dish and just omit the sugar.

I’m not entirely sure of it’s origin but I believe it to be a Malaysian inspired dish. We like to serve it with rice and a sprinkling of fresh coriander leaves and finely chopped spring onions.

Serves 2 as a main or 4 as a starter.

Preparation time: 5 minutes. Cooking time: 5 minutes.

Ingredients

  • 2 tbsp oil
  • 2 cloves garlic, crushed
  • 1 tsp sugar
  • 4 tbsp water
  • 1 tsp cornflour
  • 6 tbsp extra hot chill sauce
  • 350g raw tiger prawns
  • 3cm piece ginger, peeled and finely chopped
  • Fresh coriander, chopped
  • Salad onions, thinly sliced

Method

  1. Heat the oil in a large frying pan or wok and add the garlic, ginger and chilli sauce and cook for 1 minute.
  2. Stir in the prawns and sugar and cook for a few minutes (3-4) until the prawns turn pink. Do not overcook the prawns as they will become rubbery.
  3. Mix the cornflour with the water and add to the pan.
  4. Continue to stir until the sauce thickens.
  5. Garnish with the fresh coriander leaves and salad onions and serve.
Posted on

Roasted Butternut Squash Soup

This was the first soup recipe I made and it is one I now make regularly, particularly as the nights start to draw in. I really wish I’d know sooner how easy soup was to make at home as it beats shop bought every time.

Such a simple recipe but one that is packed with flavour, I like to make it for a midweek supper on a cold evening and serve it with delicious warmed crusty baguettes. What’s also great about this recipe is that the star ingredient: Butternut Squash, is packed full of vitamins, minerals and fibre, so I know that I’m eating a bowl full of goodness!

Roasting the Butternut Squash not only retains it’s nutrients but also brings out the most flavour, so don’t miss this step out when you make it.

Ingredients

  • 1 Butternut Squash (approx 750g peeled)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chillies, deseeded and finely chopped
  • 500ml of hot vegetable stock
  • 4 tbsp creme fraiche, plus extra to serve
  • Fresh coriander to serve (optional)

Method

  1. Heat oven to 200C/180 Fan/Mark 6 Gas.
  2. Cut the squash into large cubes, about 4cm/1.5″ across and throw into a large roasting tray. Sprinkle over 1 tbsp of olive oil and roast for 30 minutes turning once, half way through cooking, until soft and golden.
  3. In the meantime, melt the butter in a large saucepan with the remaining oil and add the onions, garlic and chilli, cover and cook on a very low heat for 20 minutes.
  4. Tip the roasted squash into the pan, together with the stock and creme fraiche and whizz with a stick blender until smooth.
  5. Return the pan to the hob to gently reheat and season.
  6. Serve in warmed bowls and top with the remaining chilli and if desired, creme fraiche swirls and chopped fresh coriander.