Chicken with Peppers and Pimentón

Readers of this blog will know how I like to make recipes up as I go along!  Using whatever might be living in the fridge at the time.  So, armed with two chicken fillets, a red and a yellow bell pepper and a few other bits and bobs including onions, garlic and dried chilli flakes which are always in this house.  

What to do - what to do?

Chicken with Peppers and Pimentón

A lovely rich tomatoey dish of chicken with peppers and onions with a nice heat from the chilli flakes and smokiness of Pimentón.  So, Chicken with Peppers and Pimentón was created!
The sun-dried tomatoes added a nice sweetness to this and so if you have some I wouldn't leave them out.
4

Sticky Grain Mustard and Honey Pork Chops

My Sticky Grain Mustard and Honey Pork Chops are great on the BBQ but just as good cooked indoors on a griddle pan.


Sticky Grain Mustard and Honey Pork Chops
  
Slightly sticky, slightly sweet, perfectly cooked boneless pork loin chops.
4

Baby Potatoes Stuffed with Sour Cream and Spring Onion

Baby potatoes stuffed with sour cream and finely chopped spring onion.  Ideal for the BBQ and can be made earlier in the day so they're ready to go!



No fancy equipment needed just an apple corer which you can buy from Asda for just £1 and you're all set.

10

Slow Roasted Semi Dried Tomatoes Preserved in Oil

A couple of weeks back a good friend of mine Mary gave me some lovely tomatoes; loads of lovely tomatoes.  So what to do?  Well I decided the best thing was to preserve them in olive oil.

Love the gorgeous colours.

Slow Roasted Semi Dried Tomatoes Preserved in Oil


Of course the jar has to be filled to the brim with oil to keep air out and the tomatoes will stay ready to use when you want.  Sauces on top of a pizza, or however else you fancy them. 
1

Quick Lamb Stew - by MPW for Knorr

How do you fancy a lamb stew packed full of lovely lamb and veggies ready and on the table in half an hour - prep to finish? Marco Pierre White has come up with this mouthwatering recipe for Knorr using their NEW herb infusion stock pots.

This Exclusive recipe by Marco wont be published on the Knorr website until September, but I have it now already.  There's a huge range of yummy recipes using Knorr products that can be found over at their website. You'll also find Marco's hints and tips and video Masterclasses.

Quick Lamb Stew

For the recipe click continue reading.
2

Foil Baked Salmon - with Sweet Soy and Peppers


Slightly sweet, slightly sticky, slightly tingly in the mouth.  Here's one of my 'Make it up as I go along' recipes for foil baked salmon. 


Salmon fillets marinated in Indonesian sweet soy sauce with peppers, chilli 
and spring onions.
6

Not Just a Minced Beef and Onion Pie

Do you ever feel the need to eat mashed potatoes - or is it just me?
Mash is nice at any time I think.  But in order to be fed properly you need something to go with it, so of course.....Pie springs to mind - well my mind anyway!

Puff Pastry
Scrummy yummy flaky puff pastry.  What's inside?  Minced beef, red wine, onions, peas, oregano, rosemary and a dollop of Colman's mustard.  
7

Carrot and Walnut Eccles Cakes and a Nice Cup of PG Tips Tea!

Three lovely fresh tasting teas have recently been added to PG Tips range.  They've teamed up with top chef Tristan Welch who has come up with some lovely recipes to compliment their new range of teas.

Carrot and Walnut Eccles Cakes
  
The leaves are pressed at different stages during fermentation in order to capture and preserve the genuine and refined taste of fresh tea in each new 
blend:

PG Tips Tea
  •  The Fresh One: Pressed within hours of picking to give a uniquely clean, smooth, golden and fresh-tasting tea.  A refreshing pick-me up
  • The Delicate One: A delicate tasting blend that combines lightly pressed leaves and decaffeinated tea. A gentle, mellow cup for those moments of relaxation
  • The Strong One: A full flavour blend with extra-pressed leaves and a rich, rounded character. For those times when you need a kick start.
1

How to Cook Pork with Crispy Crackling

So many supermarkets sell pork joints without the skin - Why?  I've no idea as pork just isn't the same without it.  Pork can be quite dry if cooked wrongly and the nice bit of fat with the skin is, in my opinion, needed to keep the pork succulent.  Perfect crispy crackling is so very easy to do. 


Pork Crackling

The vegetables act as a trivet and they don't all need to go to waste - you can make a nice gravy with them.
6

Snickerdoodles from the Cookie Book Cookiepedia!

Cookiepedia!  This book is a serious must have if your into baking and love cookies - it has more cookie recipes in it than you can shake a stick at!
Chocolaty cookies, buttery cookies, fruity cookies, sweet cookies, fancy cookies, spicy cookies, nutty and seeded cookies, savory cookies including 'Salt and Pepper' cookies which I quite like the sound of. 


In the end I made 'Snickerdoodles' Why? Because I like the mad name they've been given!  Cookies rolled in cinnamon-sugar before baking....
3

Lavender Sherbet Recipe from Provence

Recently, I was very kindly sent a package of lovely French cooking ingredients - Lavender flowers, dried thyme, olive paste and some crispy crackers.  
Vaucluse is a bit of a foodie’s paradise, with plenty of fantastic local produce and a host of interesting ingredients such as lavender & truffles.  

Lavender

Provencal cooking is fresh, tasty and elegant and it’s a big reason why the area is so popular.  From the pictures I've seen, the lavender fields look amazing! 

Recipes from the region include yummy things such as, Fillet Mignon with Black Tapenade, Courgette Flower Fritters with Salt Cod Brandade, Lamb with Liquorice Skewers, Roasted Figs with Sweet Wine and wait for this....Apricot and Lavender ice cream - now I can see I will have to make that!  

This Lavender sherbet also sounds good!
 Recipe Taken from the Vaucluse en Provence Gastronomy, Wines, Local Produce and Restaurants Guide 2011


You will need:
70g lavender flowers
20cl water
150g lavender honey
1 lemon
4 egg whites

How to do it:
Add the honey and lemon juice and mix well.  Beat the whites into peaks.  Mix gently with the first mixture.  Pour into an ice cream maker, mix and then freeze for at least four hours.

If this all sounds as good as it does to me you can pop over to the Provence Guide website. 
1

Pan-fried Chicken with Feta Chorizo

Very easy to make, yet so good to eat.  Another of my made up recipes; I love chicken cooked this way as it seems to stay moist and is never dry.


 Of course you don't have to add the chilli flakes but we're only talking a small pinch here - nothing that's going to blow your head off. 
3
Powered by Blogger.

A GLUG OF OIL