Three Favourite Meals from this Week

Here is this week’s edition of what I have been cooking this week. I have included some recipes and hope that they provide some meal inspiration for you.

Corn and Bean Casserole with Sweet Potato Scones

This was a good hearty meal full of veg and flavour. I decided that sweet potato would go well with it and found a recipe for sweet potato scones.

For the casserole I used
-1 tin of taco beans in spicy sauce
-1 tin of tomatoes
-1 diced shallot
– Half 1 red pepper diced
– 1 garlic clove minced
-1/2 cup of frozen sweetcorn

I cooked these in an oven proof pan and made up the scones. I followed a recipe book for this. It involved cooking and mashing sweet potatoes and adding them to a savoury scone mix which I made up following the recipe. I cut the scones into large circles and added on top of the casserole and baked for about 15 minutes.


Cheesy Leek and Spinach Pie.

This was another lovely meal. I cooked leeks, spinach, green beans and peas and seasoned well. I made a cheese sauce and covered the greens in it. This was encased in a shortcrust pastry and I baked in my heart shaped dish.

I served with fried new potatoes and greens.

Sausage and Bean Bake with Baked Eggs,

This was my favourite meal of the week, here’s how to make it;

Ingredients
– 2 sausages chopped up
-1 diced shallot
-1 finely chopped garlic clove
– 1 tin of kidney beans
-1 tin of tomatoes
-1 tin of baked beans
– 1/2 tsp of hot paprika
– 1 tsp of dried oregano
– 1 tbsp oil
– salt and pepper
– 4 eggs
– grated cheddar for sprinkling on top

Method
1. Gently fry shallots and sausages in the oil until lightly browned and then add the garlic, oregano and paprika.( Use an oven proof pan)

2. Add the beans and tomatoes and simmer for about 20 minutes. Season as required.

3. Crack the eggs into the pan and bake in the oven at a high temperature for about 6 minutes.

4. Once dished up add on the grated cheddar.

I served this with some sweet potato wedges. This meal could be made without sausages to suit vegetarians.

The eggs were cooked so that the yolks lovely and runny.

Hope you had great week and have eaten some lovely food!

Katie

Hot Cross Bun Bread and Butter Pudding

Yesterday I made a Hot Cross Bun Bread and Butter Pudding. It was a great success and I wanted to share it with you.

I had a couple of of Hot Cross Buns that were a little stale and I decided that they would be good in a pudding.

I found a bread and butter pudding recipe and adapted it, here’s what I did;

I sliced the buns into 3 slices, so I had 6 slices of of Hot Cross Buns. I layered these into a well buttered dish and drizzled melted butter on them.

For the custard mixture, I whisked 2 eggs with 225ml of whole milk, 1 teaspoon of vanilla essence and 1 tablespoon of caster sugar.

I poured the custard mix over the buns and allowed to soak for 20 minutes. I then drizzled a little golden syrup on top and finished with a sprinkling of nutmeg.

This baked in the oven at 180c until it was golden and had a firm wobble.

I really enjoyed this dessert, it was a lovely tasty treat. I love to eat Hot Cross Buns at this time of year and I am looking forward to doing more Easter cooking and baking. I enjoy Easter as a religious festival and find it such a poignant time of thought and reflection.

Hopefully I will be able to share some Easter Crafts soon.

Thanks for reading,

Katie

Gruffalo Themed 1st Birthday Dinner

Today it was a birthday celebration and whilst the only guests to the party were our household we still had fun.

My daughter received a Gruffalo recipe book for Christmas. As soon as she saw that there was a Gruffalo cake in the book she knew that would have to be made for her brothers birthday. I gladly accepted the challenge.

If you aren’t familiar with The Gruffalo, it’s a children’s book written by Julia Donaldson and illustrated by Axel Sheffler, the pair have created many books together and are very popular among children and parents alike.

I looked through the recipe book and decided I would make a few of the other recipes for the birthday meal. I chose to make toadstool pizzas, woodland salad and roasted fox (sweet potato chips). I also made terrible tusks, which are fruity kebabs. Then for the grande finale – The Gruffalo cake!

Pizzas
I chose to use a separate recipe for the pizza dough and made this first thing in the morning. Once risen I rolled out and cut into toadstool shapes. The decoration was simple, a coating of tomato passata and then circles of mozzarella to make them look like the white spots on toadstools.

Sweet Potato Chips (Roasted Fox)
I cut chip shapes out of sweet potatoes and also added one potato to the mix. I seasoned these with curry powder and coated in a tablespoon of oil.

Woodland Salad
This was just a simple task of making some salad vegetables look pretty! I used cucumber to make trees – and used a Christmas tree cutter. I made flowers from rounds of carrots and radishes. These were from ideas in the Gruffalo Crumble recipe book.

Fruit Kebabs (Terrible Tusks)
These were fun fruity kebabs just to add a bit of fruit and colour to the birthday food. I followed the recipe as a basic guide but used fruits of my choice. I used banana like the book stated as that was the part that looked like the Gruffalo’s tusks. The fruits I chose to use were cherry, melon and strawberries. I slid these fruits onto metal straws and created a fruity tusk for each one of us.

Gruffalo Cake
I was really excited about making this cake so couldn’t wait to make it! I chose to use a different cake recipe to the one in the book. I made a moist chocolate sponge that turned out really well. I cut the sponge as the recipe stated in the book and followed the directions for decorating it – making little tweaks depending on what ingredients I had available. It may not be exactly the same as the one in the book but I am pleased with how it looks!

As a family we had a great birthday tea and I think my son enjoyed his first birthday! In fact, he cried when we took the cake back into kitchen after he had eaten his small slice!!

I decorated the flat with a few balloons and even upcycled a Gruffalo vest to decorate a t-shirt with a number 1 for my son to wear! I did this on the sewing machine – perhaps I can get another blog post out of that!!?… It has been a great day, I definitely recommend the Gruffalo Crumble recipe book to fans of the books as it’s a great way to make fun food for children and also to cook with children. I did cook this meal alone but I have made other things from the book with my daughter such as the gingerbread mice and pesto snails.

For my daughter’s 1st Birthday Party in 2018 I did an Under the Sea Theme. I had written a blog post on this but that was on my old blog account name so I shall rewrite this and post it in the future…

Thanks for reading,

Katie

Favourite Food Dishes from This Week

This week I don’t seem to have taken many foodie photos. So I’ll just do a roundup of favourite meals I cooked this week. (They are the ones I have taken photos of)!!.

Bean Enchiladas
These were full of flavour and delicious. For the filling I used a tin of mixed beans, diced green peppers, sweetcorn and passata. I seasoned this with oregano and paprika. When the filling was cooked I added in some grated cheddar. I spooned the filling into wholemeal wraps and rolled them up. I placed them into a tin, poured on passata and topped with grated cheese. These baked for about 20 minutes. I served them with sweet potato chips.

Squash and Chickpea Stew
This meal was from a recipe book – Veg Everyday by Hugh Fearnley-Whittingstall. The dish is really full of flavour and packed with great I ingredients such as butternut squash and red lentils. The flavourings in this are cinnamon and ginger which gives it a nice warmth. The stew went really well with couscous.

Simple Green Veg Pasta
Sometimes the simplest meals can be the tastiest and most comforting.  There are days when I crave more green veg. I decided I would make a pasta full of greens so cooked some courgette, green pepper, leafy greens, frozen chopped spinach and peas. I added garlic, basil, oregano and black pepper to the veg and then poured in passata. I mixed this in with some cooked pasta shells.

Baking
My best baking this week was the mini quiches for packed lunches. These looked and tasted really great, they were filled with grated carrot and mushroom. I also made a simple sultana and mixed spice sponge cake and made some pear and nutmeg rock cakes. Not much to look at but tasty treats!

That’s a roundup of what’s been cooking this week!

Hope you have enjoyed some great food,

Katie