Smoothie time! So here it is….my first home made smoothie! Smoothies aren’t something that have featured much in my kitchen in the past. I think I’ve always thought they would be difficult to make or wouldn’t taste great once I’d gone to the effort of getting my blender all mushed up. However, turns out I was complete wrong and actually this Super Green smoothie is really easy to make and is a great refreshing start to the day.
A quick update on my cooking plans: Now its February I’m extremely excited (and not just because its starting to get a little lighter in the evenings)… This month I’m booked on to my first ever professional cooking course!!
And Oh my gosh I cannot describe how much I am looking forward to this. Its a short and intensive 4 week course, which is designed to teach the basics of professional cookery. – or even the not so basics, but super fancy stuff like this:
Pancake Tuesday is a very happy day! If you don’t give us a holiday we’ll all run away!! Just a very quick post ahead of pancake Tuesday 🙂
I’ve just had a great Sunday afternoon making pancakes and I felt I had to share my creations. So here’s a couple of ideas for pancakes with a bit of extra flair! Of course I love the good old traditional pancake, so I made a couple of those to get things going and then I decided to throw caution to the wind and came up with these beauties:
As promised, in my previous post, here is my Pistachio Crumbed Chicken recipe! If you’ve had chance to have a go at my Herby mushroom and tomato sauce recipe (which I highly recommend you do) you will know how easy it is to throw together and how tasty it can make any meal. So without further ado, make sure you have some of this sauce handy to pile on to some chicken, then sprinkle over chopped pistachio, breadcrumbs and basil. As easy as that and you’ll have this amazing chicken to serve up for your dinner.
A few of reasons why you should have pistachio crumbed chicken in your life:
This quick and easy herb, mushroom and tomato sauce may seem like a bit of a none recipe, but guys, a little pot of this stored away in your freezer can be just what you need to liven up your pasta, chicken, veggies or whatever you fancy when time is of the essence.
Having a good supply of cupboard essentials such as pasta, flour, sugar, a jar of Nutella (because sometimes a spoonful of Nutella is what’s required) ……..well its essential and extremely useful when one is hungry and short of time. However, if you’re after more than just a quick fix, then it’s handy to have a stock of meal foundations. And by meal foundations I mean something that a good meal can be built on. Not just your usual cupboard ingredients like rice or pasta but things like a spicy jerk sauce to load onto chicken, a citrus dressing to drizzle on your fish, or a zesty basil pesto to mix with your pasta…..
This is my Breakfast Bake-up!
This recipe is most definitely one of the best breakfast dishes I have made, EVER. Honestly – I don’t know if I’ll be able to make anything to top this.
It takes all the ingredients of the good old fry-up, combines them in one dish, adds a few spices and bakes it until just right. And it truly is one of the best ways to start a Saturday. It has a little bit of a spicy kick to help wake you up, a sprinkling of parmesan for a cheesy bite and a soft egg yolk in the middle for that satisfying dunk of your toast.
Happy New Year!
My first creation of the year is this delicious (and healthy) fajita spiced chicken platter. Its loaded with chicken and rice, which are both smothered in the rich flavours of cumin and paprika – yum! The addition of the salad gives an extra crunch and the creamy avocado complements the spicy fajita sauce perfectly. It might just be the perfect healthy dish needed to kick-start 2016!
I’m always up for a platter of food, be it at home or dining out. I’d like to think this is because I enjoying sharing my dinner 🙂 …but it’s more likely because I enjoy the super large quantity that’s presented on arrival of said platter. And yes I’m first to start and more often than not; last to finish 🙂
So this dish takes all the main ingredients of chicken fajitas (minus the wrap) and lays out all its colourful ingredients on one mouth-watering platter; all you need to do is dive in with a fork.
Cranberry mince pies!!
So at the start of December we decided to decorate our dining room. It seems that decorating just before Christmas is quite a common thing, although ridiculous at such a busy time of year. As if putting up decorations, buying gifts, wrapping gifts and delivering gifts is not enough. Nope – a re-paint is needed and its top of the list. Obviously this is to make the Christmas decorations look their best….I think?? Anyway our dining room is now looking refreshed and after all that hard work I felt a treat was in order. So naturally I threw away the paint brushes and rollers (no time to wash – treat needed asap!), got out a pan, cracked open the mulled wine and put on the Christmas tunes.
So with Christmas officially under way (in manner of mulled wine and Wham)
I decided mince pies were a must for my next kitchen creation.
Enter….cranberry mince pies.
I may have to apologise for posting another fish dish after only just putting up my Thai style hake. However, this dish is something else entirely and is one of the tastiest fish dishes I’ve made to date! Honestly!! Its gone straight to the top of the favourites list and puts sea bass firmly on the winter menu. I’d like to think that this dish fell straight out of my head and into the oven but I actually think its inspired by a dish I had last year in Florence. Its not the same by a long way (obvs- I’m no Italian chef) buts its definitely got an Italian flare to it, but is also warm and comforting – perfect for a winter night. I might also add that its a great sharing dish, which can be presented in the centre of the table, straight out of the oven. If its just for two, you may may not even need plates just grab a fork and dig in.
Risotto is definitely one of my most favourite foods. I’m not sure if its all the carby goodness on offer, or just that its such a simple food to make and even easier to eat. This summer we were fortunate enough to have a little holiday in Italy. It was here that my love of risotto in general transformed into a love of risotto loaded with porcini mushrooms.