BUBBLE AND SQUEAK BREAKFAST BAP

 A Boxing day classic. Not only does bubble and squeak use up leftovers from a roast dinner its quick to make, comforting and full of veg!
If you don't have the leftovers and fancy this for brunch you can cook off the veg in a pan before making but in my opinion it tastes much better with left overs as the mash and veg goes all stodgy and gets more crispy in the pan.

INGREDIENTS
Makes 2 servings

4 spring onions finely chopped

Dash of olive oil

 4 Table spoons of mashed potato/turnip or suede

4 Table spoons of spring veg you can use (cabbage/leeks/carrots)

1 pinch of salt

1 pinch of pepper

1 tablespoon of plain flour

2 Flat mushrooms

2 sourdough buns

2 eggs

METHOD

• Add a dash of oil to a frying pan with the spring oinions and simmer for 5 minutes until they start to soften

• Depending on the leftovers you have if the spring veg is chunky using a sharp knife and a chopping board roughly chop it so it is more finely sliced. 

• Mix the spring veg and mash potato in a bowl and add the salt, pepper and spring onions and mix again

•  Make the veg mixture into 2 balls and then flatten slightly to make a patty shape. 

• Put the flour into a bowl and lightly coat the patties on both sides.

• Place the flat mushrooms on a baking tray and drizzle with olive oil. Then place under the grill for 6-8 minutes or until it starts to go brown and the juices run.

•  Add a dash of oil to the frying pan and heat for 1 minute. Place the bubble and spueak to the frying pan and cook on both sides until golden brown,

•  When the bubble and squeak is crispy move them to one side of the pan and crack in the two eggs and fry to your preference.

•  Serve the bubble and squeak in the sourdough buns tops with the flat mushroom and finally they fried egg. 

• A cup of builders tea and a glass of orange juice is optional but recommended!

BLACK BEAN JALAPENO AND FETA EMPANADAS

These mini pasties filled with a spicy filling are perfect for a winter get together. I made these to take to a friends Halloween party and they went down a treat. I use pre-made shortcrust pastry as there are some short cuts I think are worth taking and this is one saves me time but still tastes great.I used dry beans that take a little longer to prepare but you can use tinned if you prefer.

9 servings
INGREDIENTS

2 Shallots

A dash of olive oil

Half a teaspoon of ground Cumin

100g Jalapenos in a jar

50ml liquid from jalapeni jar

100g tomatoes

10g fresh coriander

120g Black beans (soaked in water overnight)

70g Feta Cheese

1 egg yolk beaten

METHOD

• Add the pre-soaked black beans to a saucepan of boiling water and cook according to instructions. This can take up to an hour so you can buy pre-cooked  tinned black beans if you prefer. Drain from the water and set aside

• Finely chop the tomatoes jalapenos and coriander. Mix in a bowl and then add the liquid from the jalapeno jar.

• Finely slice the shallots and add them to a saucepan with a dash of oil on a medium heat. After a minute add the dried cumin and stir through. Leave the shallots to suet down until they start to go translucent

• Add the black beans to the saucepan with 2 ladles of water or just enough to cover the beans. Add the tomato and Jalapeno mix to the pan and cover. Bring the mixture to the boil and then simmer for 20 minutes with the lid on the pan.

• Remove the lid from the pan and cook for a further 15 minutes. The aim is for all of the liquid to reduce down so you end up with a stodgy spicy bean mix. Remove the pan from the heat and leave to cool.

• While the mixture is cooling you can start on the pastry. Dust the surface with a little flour and using the rolling pin roll the pastry until it is around 3mm thick. I prefer to cut the block in half and do this in two stages. Cut a total of 9 small circles. You can use a pie crust cutter  or a small saucer as a guide and cut around with a sharp knife

• Place the 9 pastry circles on a tray lined with grease proof paper and put in the fridge for 10 minutes to chill

• Preheat the oven to 200 degrees gas mark 6

• Remove the pastry from the fridge. They will have shrunk slightly. Using the rolling pin gently them into an oblong shape

• To assemble the empanadas take 1 tablespoon of the bean mixture and place on one side of the pastry. Crumble a small piece of feta over the beans. Fold over the other side of pastry and then crimp down using your fingers. The trick here is to not over fill or you will find it hard to fold over the pastry.

• Arrange the empandas on a tray lined with grease proof paper and brush with the egg yolk. Bake in the oven for 30 minutes or until the pastry is golden

Serve hot or cold. If you have any of the bean mixture left over it tastes great on toast with a poached egg for breakfast!

TRUFFLE PARMESAN AND GARLIC POTATO WEDGES

There is something about the change of seasons and the weather getting colder that makes me crave comfort food. Something hearty and carb heavy and these Truffle Parmesan and Garlic Potato Wedges do just the trick!
If your not a fan of Parmesan cheese this recipe also works well with cheddar just make sure it is finely grated

INGREDIENTS
150g Roasting potatoes

1 pinch of salt

3 tablespoons Truffle infused olive oil

4 cloves of garlic

40g Parmesan cheese finely grated

small bunch fresh parsley

150ml Creme Fresh (Optional)

METHOD

• Using a deep saucepan bring a pan of water to the boil
• Wash the potatoes in cold water and the chop into wedges. Try to make them all similar sizes so they cook at the same time. I like to leave the skins on as they get extra crispy
• Add a pinch of salt to the water and add the potatoes and simmer for 5 minutes then add the garlic cloves including the skin. Then cook the potatoes for a further 5 minutes or until the potatoes are par-boiled.
• While the potatoes are cooking preheat the oven to 220 degrees. Put the baking tray in the oven to heat up
• When the potatoes are cooked them drain them from the water and set the garlic cloves to the side
• Remove the baking tray from the oven and pour half of the truffle oil onto the base and then roll in around so it covers the tray. Put the potatoes into the tray and then top with the rest of the oil. Then using a spoon mix the potatoes so they are coated in the truffle oil. Add salt and pepper then return the pan to the oven for 15 minutes or until the wedges are staring to go golden. 
• Use a fork to mash the garlic and discard of the skins
• When the wedges are starting to colour remove the pan and top with the Parmesan cheese and garlic. If the potatoes start to stick to the pan use a spatula to ensure that there is an even coating 
• Return the potatoes back to the oven for a further 15 minutes or until the cheese start to go golden and crispy. 
• Top with chopped fresh parsley and a pot of creme fresh for dunking!

FETA CHEESE AND PEANUT PASTA SALAD

There are some recipes that your mum makes that no matter how hard you try you cannot make it taste as good...... An example of this is my mums Veggie Chilli. However this family favourite tastes pretty good when I make it. I think of it as a salad for people that don't like salad.There is no lettuce but lots of great flavours.

Its so quick to put together and you can use pretty much use any leftovers in the fridge. Don't skip on the peanuts and the dressing though as that is what makes this salad so good.

INGREDIENTS (Serves 2-3 as a side)
 For the Salad

180g of Penne pasta

a dash of oil

a pinch of salt

Half a small red onion finely sliced

1 small green pepper de-seeded and diced

10 cherry tomatoes halved

1 handful of roasted and salted peanuts

100g tinned sweetcorn drained

100g Feta cheese

For the Dressing

3 Table spoons of extra virgin olive oil

2 tablespoons of white wine vinegar

Half a teaspoon of wholegrain mustard

1 clove of garlic

METHOD
For the Salad:

• Fill a deep pan with boiled water and add a pinch of salt and a dash of oil. Add the pasta to the pan and cook as per the packet instructions. After 5 minutes put the garlic with the skin on into the hot water.

• Whilst the pasta is cooking you can prepare the salad. Put the red onion, pepper, cherry tomatoes, sweetcorn and peanuts into a large bowl.

• When the pasta is cooked remove the garlic from the pan and set aside then drain the pasta in a colander. Then place the colander under a cold running tap for around two minutes or until the pasta is cold

• Add the pasta to the bowl and mix with the other ingredients

For the Dressing

• Using a fork and a chopping board press down on the clove of garlic so it comes away from the skin and then mash it into a pulp. Put the garlic is a pouring jug with the oil, with wine vinegar and mustard and mix. Season to taste.

• Stir the dressing into the salad mix. I always have some extra dressing left over that i put in the fridge. Use as much or as little dressing as you like just ensure that when stirred through all the pasta is coated

• Using your hands crumble the feta cheese into small pieces on top of the salad.

• Grab a fork and enjoy

LEMON PEA AND BLACK OLIVE ARANCINI

These crispy balls of risotto oozing with melted mozzarella cheese are the ultimate comfort food. The first time I cooked risotto I was surprised to find that is not as difficult to cook as many people think. I actually think it is easier than cooking normal rice as you don't have to guess how much liquid is needed you just keep adding it in small amounts until it is cooked. Just don't leave the pan for a long time once you start cooking it or it can stick to the pan.

For the risotto base I used a great Simon Rimmer recipe (see link below) I have halved the amount of rice as I found this was enough for 4 people. Also I have added paxo breadcrumbs which make the arancini extra crunchy

http://www.bbc.co.uk/food/recipes/arancini_with_tomato_and_49993

I have tried lots of different filling combinations but my favourite is lemon pea and olive. These are best served with a sauce for dipping and the chili and rosemary in the sauce give a little kick. I suggest making the sauce whilst the rice cooling down.

One tip: when your making the rice balls make sure that the cooked rice is completely cooled down before making the balls or they wont stick together very well.

INGREDIENTS ARANCINI

25g Unsalted butter

225g Arborio rice

1 cup of dry white wine

1 litre of Vegetable stock (warm)

A squeeze of Lemon Juice

A pinch of salt and pepper

100g of pitted and sliced black olives

Half a cup of frozen peas

150g ball of mozzarella drain and chopped into chunks

1 Egg Beaten

Plain flour for dusting

300g Paxo golden breadcrumbs

1 litre of vegetable oil for frying

INGREDIENTS SAUCE

1 clove or garlic

A dash of olive oil

1 red chili finely chopped

1 250g tin of chopped tomatoes


METHOD ARANCINI

• Put a heavy duty frying pan on a low heat and add the butter until it has melted. Then stir in the rice and let it simmer and bubble for 3-4 minutes

• Add the stock to the rice one ladle at a time. Don't add the next ladle until the liquid has been absorbed by the rice. Keep stirring and continue this process until the rice is cooked (about 20 minutes)

• Squeeze in the lemon juice and stir through then add the olives and frozen peas. Season with salt and pepper, stir again until mixed through and set to one side to cool

• Once the rice is completely cool using your hands mould the rice mix into small balls. Then take a cube of mozzarella and push it into the middle of the ball. This can be quite tricky but you should get the hang of it after a few! Try not to make the balls to big as then the cheese will not melt as well during cooking

• When all of the mixture has been used coat the balls in the flour then dip in the beaten egg and finally coat in the Paxo breadcrumbs

• Put the vegetable oil in a deep heavy bottomed saucepan and heat until it starts to bubble. The oil is ready for deep frying when a small piece of bread floats to the top

• Using a slotted metal spoon carefully place the arancini in the oil and fry for 3-4 minutes or until the breadcrumbs are golden brown. 

• Place the aranici on a piece of kitchen towel to soak up the excess oil. Serve hot with the Rosemary and Chili sauce on the side

METHOD ROSEMARY AND CHILI SAUCE

• Add a dash of olive oil to a frying pan with the garlic, chili and dried rosemary. Simmer on a low heat for 2-3 minutes

• Add the tin of chopped tomatoes, balsamic vinegar and salt and pepper and stir

• Cook on a low heat for at least 30 minutes however the longer you cook it for the more intense the flavours are so the longer the better. 

RASPBERRY AND BLACKBERRY FROYO BITES

These froyo bites are great to have in the freezer on a hot day. They are so versatile as you can experiment with different flavoured yogurts or fruits. You can also change up the toppings and add Granola instead of dark chocolate for a bit of crunch. 

I like to remove them from the freezer for 10 minutes before eating so they start to soften up a little. Grab a spoon and dig in without the guilt of reaching for the ice cream!

 

INGREDIENTS 

250g Greek yogurt

1 teaspoon of honey

100g Raspberries

100g Blackberries

1 teaspoon sugar


METHOD

•  Put the Raspberries and Blackberries in pan with the sugar and put on a low heat for 5 minutes until the fruit starts to break down.

• Remove the pan from the heat and set aside to cool for 5 minutes.

• Add the fruit and juices from the pan to a bowl with the yogurt and honey and gently mix them together

• Divide the mixture into the silicone cup cake cases so they are just under half full

• Top with finely grated dark chocolate and put in the freezer un-covered for 1 hour 

• Remove from the freezer and cover and place back in the freezer for another 2 hours

THE STAPLE VEGGIE HUMUS

I decided to invite my Dad round for dinner on Fathers day. Soon after inviting him I realised that I couldn't cook any weekday meal as this was my way of thanking my Dad for being so awesome....
For me my favourite type of dining is a meal that you can share with friends and family so a Mezze was the perfect choice. I like to get my multi-coloured blanket out chuck some cushions on the floor and pretend that I'm on holiday.

One of the staples of this meal and often the first to go is humus. I eat humus almost every day. There is pretty much nothing that i wont put humus on. Its great not only as a dip but instead of mayo on salads and sandwiches. Home made humus tastes so much better than shop bought. Once you make this there is no going back but the lucky thing is its quick and easy to make.

INGREDIENTS

1 200g can of cooked chickpeas

2 Tablespoons of tahini paste

2 large cloves of garlic crushed

3 tablespoons of extra virgin olive oil

A pinch of salt

half a teaspoon of ground cumin

3 Green olives for decoration (optional)

Half a teaspoon of smoked paprika


METHOD

• Drain the chick peas from the water in the tin and put them in a food processor with the tahini, garlic, salt and olive oil.

• Blitz the mixture until it is smooth. You can also add a little water or more oil if the mixture is too thick

• Pour the mixture into a serving dish and stir in the ground cumin

• For decoration add the olives a dusting of smoked paprika for a touch of colour

This is great served with toasted pitta breads for sharing. Keep an eye on the blog for more mezze recipes coming soon.

GOATS CHEESE SALAD WITH HONEY CROUTONS AND WALNUTS

Being a vegetarian living in the Basque region of France it is fair to say that I ate a lot of cheese. When eating out most of the meals I ate involved bread and cheese. I would regularly have variations of this dish and when I eat it now it makes me think of sitting in the sun with a glass of wine! This is great for having friends round for lunch as it is so quick to prepare but still feels like a treat.



INGREDIENTS

1 Bowl of mixed leaf salad

10 Cherry tomatoes

Half a yellow pepper

1 Quarter of a cucumber

3 slices of French bread

1 tablespoon of honey

3 slices of goats cheese

2 tablespoons of olive oil

1 tablespoon of white wine vinegar

Half a teaspoon of wholegrain mustard

1 handful of Walnut halves


METHOD

• Place a layer of mixed leaf salad at the bottom of the bowl. Half the cherry tomatoes and thinly slice the red onion. Chop the pepper and cucumber into small cubes and then scatter them with the tomatoes and onion on top of the mixed leafs

• Slice the French stick at a diagonal so you can get 3 long slices that are about 3cm thick

• Place the bread slices onto a baking tray and place under the grill to toast for 2-3 minutes or until the top starts to brown.

• Remove the bread from the grill and turn the bread over to the un-toasted side. Generously spread honey onto the bread and then top with the sliced cheese. 

• Put the bread back under the grill until the cheese melts and starts to go crispy at the edges. Whilst it is cooking prepare the dressing by mixing the Olive oil, mustard and white wine vinegar

• Using a spatula place the bread on top of the salad. Roughly chop the walnuts into quarters and then sprinkle them on the salad. Lastly add the dressing and drizzle some more honey on the goats cheese if desire

STUFFED TOMATOS WITH ARTICHOKE AND COURGETTE RICE

These tasty stuffed tomatoes work well as a starter or as  a main meal with a salad. I think of the tomatoes as a tasty edible bowl! You can fill them with flavour packed rice and any veggies that you have in the fridge. I have used artichokes and courgettes in the rice but you can swap these for any other vegetables you have available.

INGREDIENTS (Makes 6 stuffed tomatoes)

30grams pine nuts

6 Large Buffalo tomatoes

1 shallot

a dash of olive oil for frying

2 clovs of garlic crushed

Half a courgette

1 teaspoon of dried chili flakes

Half a cup of rice

1 cup vegetable stock
 
125g of tinned cooked artichokes

1 pinch black pepper

100g Cheddar cheese grated

1 slice stale bread

METHOD

• Preheat the oven to 180 degrees

• Heat a non stick frying pan on a medium heat and then toast the pine nuts for 2-3 minutes until they start to brown then set aside

• Using a sharp knife carefully cut the top of the tomato off and put it to one side. Then cut small pieces of the flesh and seeds being careful to not cut through the base. Using a spoon scoop out the flesh and seeds and discard. 

• Thinly slice the shallot and add to a frying pan with a dash of oil and the crushed garlic. Suet on a low heat for 3 minutes.

•  Chop the courgette into small chunks then add to the frying onions with the chili flakes and cook for a further three minutes or until the shallots start to go translucent. Then stir in the rice

• Pour the vegetable stock into the pan and bring to a simmer then turn the heat down and cover for 10 minutes.  Remove the lid and cook for a further 5 minutes until the majority of the liquid has gone and the rice is par cooked. 

• Cut the artichokes into quarters and stir into the rice mixture with the pine nuts and a pinch of black pepper

• Spoon the rice mixture into the tomatoes until it is around 1cm from the top.

• Take the stale bread between both hand s and then rub them together to make breadcrumbs. This can get messy! Its also fine to use pre-made breadcrumbs.

• Top the tomatoes with the grated cheese and breadcrumbs.

• Place the tomatoes onto a baking tray and put the lids back on top. Bake them in the oven for 20-30 minutes or until the cheese starts to brown and the breadcrumbs go crispy

BREAKFAST TOSTADAS

Monday to Friday I'm a muesli kind of girl. But on the weekend I like to treat myself to a cooked breakfast. The ritual of a lazy Sunday morning breakfast with a newspaper and a cup of tea is my idea of bliss! This one is my new favourite. This chili and lime in the salsa dressing give the eggs a bit of punch that goes so well with the salty feta cheese.
 

 INGREDIENTS (serves 2)

10 Cherry tomatos

Half an avocado

a small bunch of coriander

1 Teaspoon of olive oil

The juice of half a lime

A pinch of Salt and pepper

Half a teaspoon of dried chili flakes

 2 small soft white tacos

2 eggs

25g feta cheese

METHOD

• Chop the cherry tomatoes into quarters. When they are in season I try to get the tri coloured cherry tomatoes as the mix of red and yellow colours looks great.

• De-seed the Avocado and cut the flesh into small chunks and put into a bowl along with the chopped cherry tomatoes

• Roughly chop the coriander not including the stalks and add to the bowl

• Now to make the dressing. Add the olive oil, lime juice, chili flakes and salt and pepper stir and set aside to soak up the flavours.

• Heat a non stick frying pan and add a dash of oil place 2 small tortillas in the pan until they start to turn brown on the edges. Turn them over and repeat on the other side.

•  In a separate pan heat a dash of oil and fry 2 eggs

•  While the eggs are cooking put the tortillas on a plate and spoon on the salsa. Then using your hands delicately crumble the feta cheese into small pieces so it falls on top of the salsa.

•  When the eggs are cooked to your liking use a skillet to place them on top of the salsa

• Sprinkle with some more coriander for presentation and serve with a wedge of lime

SMOKED VEGGIE REUBEN SANDWICH

When I was 19 I left England and spent the summer working as as a waitress in New York. The pastrami Reuben sandwich was one of the most popular dishes on the lunch menu. Traditionally it is made with rye bread, pastrami, Swiss cheese and sauerkraut. I used to get the chef to make me a vegetarian version without the meat on my lunch break but it was lacking something. Many years later and I think I've cracked it!

I have substituted the meat with marinated Portobello mushrooms with smoked paprika to give the smokey flavour.

This is going to take a little more prep time than you average cheese and pickle but this is no average sandwich!

  
INGREDIENTS
1 and 1/2 Portebello mushrooms

4 tablespoons of light soy sauce

half a clove of garlic

half a teaspoon of smoked paprika

One small steamed beetroot

A dash of Tabasco

1 tablespoon mayonnaise

Half tablespoon ketchup

Half a teaspoon of wholegrain mustard

 2 slices of Rye bread

3 thin slices of Swiss cheese

3 tablespoons of sauerkrau

A knob of butter

METHOD

• In a bowl mix the soy sauce, Tabasco, smoked paprika. Finely grate the beetroot and add a little of the juice.

• Slice the Portebello mushrooms lengthwise as thinly as possible and add them to the marinade. Cover and put in the fridge for 30-40 minutes. 

• In the meantime prepare the dressing. Mix the mayonnaise, ketchup and wholegrain mustard

• After the mushrooms are marinated fry in a preheated pan for 15 minutes or until the majority of the liquid has gone.

• Preheat a frying pan on a medium heat. Butter one side of both slices of bread and place butter side down in the frying pan until they are golden brown.  

• Remove both slices of bread from the pan and butter the other side. Put one of the slices back in the pan butter side down and then spread the dressing on top. Then add layer of sauerkraut and place the three slices of Swiss cheese on top. Finally top with the mushroom mixture.

•  Place the remaining slice of bread on top of the sandwich butter side up. Cook the sandwich for 5 minutes until the bread is golden underneath. Then using a spatula carefully turn the sandwich over. Cook for another 5 minutes or until the bread underneath is golden and the cheese is melted

• Remove the sandwich from the pan and cut in half. Serve with a pickle and crisps

GIANT COUS COUS TABOULEH

Spring is in the air and the daffodils are out in force. Barbeque season is fast approaching and this salad is a perfect accompaniment and looks so pretty! Giant couscous has more of a bite than regular cous cous which I sometimes find a bit bland. The lemon in the dressing gives this dish a bit of a kick that tastes like summer.

INGREDIENTS

• 1 lemon

• 40ml extra virgin olive oil

• 2 cloves of garlic   

• 200g vine ripened tomatoes

• 6 spring onions

• 1 large bunch of flat leaf parsley

• salt and pepper to season 

METHOD

•  Put the giant couscous into a pan of boiling water. Add a pinch of salt and simmer for 6 minutes. Then remove from the heat and drain in a colander. Run cold water over the couscous to cool down and set aside

• Squeeze the juice of the lemon into a bowl and add the olive oil and mince garlic. Mix together and set aside

•  Finely dice the tomatoes and slice the spring onions. Roughly chop the parsley.  

•  In a serving bowl mix the tomatoes, onions and parsley with the giant couscous. Pour over the dressing and stir though.

•  Season with salt and pepper and serve with a wedge of lemon

MEDITERANIAN VEGGIE LOAF

 

 I'm very excited to post my first recipe! I started making this veggie loaf as an alternative to regular sandwiches for myself and my boyfriend. This is now a lunchbox staple! This can keep for up to a week so its great for grabbing lunch on the go and is quick and easy to make.
You can easily substitute the veg for any fridge leftovers for example swap olives for artichokes. Just be careful when adding any veggies that produce allot of liquid when cooking such as mushrooms or spinach to make sure you drain the liquid before adding to the bread mixture

 INGREDIANTS

• 6 spring onions  

•  2 garlic cloves

• 200g feta cheese

• 150g sundried tomatoes chopped

• 10 green or black olives

• 400g self raising flour

• 4 small eggs

• 3 table spoons plain yogourt

• 90mm extra virgin olive oil

• knob of butter for greasing

• 1 table spoon mixed seeds

• 1 tea spoon chilli flakes

  
METHOD 

Preheat the over to 180 degrees C and grease a small loaf tin (I used a 21cmx10cmx10cm) with butter.

Fry the spring onions and garlic in a little olive oil for 5 minute or unbtil softene. Remove from the heat and stir in the chopped sundried tomatoes and crumble in the feta cheese. Quarter the olives and then stir them into the mixture

In a mixing bowl sieve 400g self raising flour. Add the eggs and olive oil and stir until smooth. Then gently stir in the yogourt and cheese/veg mixture.

Pour the mixture into the tin. You may need to use a spatula to smooth the top down as the mixture is quite thick. Sprinkle the seeds and cilli flakes ontop.

Bake the loaf for 40-45 minutes or until cooked by testing with a swewer. This bread is difficult to cut when warm so remove from the tin and leave to cool for 10 minutes.

Serve with butter