Showing posts with label Featured. Show all posts
Showing posts with label Featured. Show all posts

Cheese Tomato and Spinach Stuffed Peppers

Spinach is good for you; yes I know that, we all know that but do we eat enough of the green stuff? I can't say I'm a massive fan but recently I've taken to adding it into things like cottage pie and mashed potato or in a pasta sauce.  So now spinach is my thing!

We eat more peppers in this house than you can shake a stick at!  So with Roasted Stuffed Peppers already on my mind for dinner, I had a thought and decided to tuck spinach in among the tomatoes and the not so good for us cheese.  But the spinach will counteract all the fattening cheese right?

Cheese Tomato and Spinach Stuffed Peppers

I served these with pan fried chicken which I'd coated with smoked paprika for a lovely colour and slightly smoky taste.

Spinach is available all year round but is in season during the spring (March - June) and as I say it's well known for its nutritional qualities and has always been regarded as a plant with amazing abilities to give us energy, increase vitality and even improves the quality of the blood.

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Greek-Style Salad with Potatoes

You've gotta love the ingredients of a simple Greek salad.  But the other afternoon on day two of nice weather, instead of another BBQ I wanted something, quick, easy and relatively healthy.

Yes, yes I know it isn't traditional for a Greek salad to have potatoes or baby salad leaves for that matter, but that's what I fancied doing, so I did. 😊

Greek Salad with Potatoes

No point in me adding amounts since there's no real recipe for this - the amount you make is up to you.  If you can get them it is worth using those pointed red peppers as they are much sweeter and nicer than a bell pepper.  I love bell peppers but they are better cooked.
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Posh Bubble and Squeak and the New Radiant Range from Judge

I love bubble and squeak but since it requires leftover potatoes and greens we hardly ever have it; why? Because being greedy we never have 'leftovers' but if you do happen to have any leftover cooked potatoes then this is a great way to use them up.

Just throw the pancetta or bacon into a pan; no need to add oil and cook until crispy then remove and set aside.  Add the cooked potatoes to the pan along with a teaspoon or two of smoked paprika and cook until heated through.
Add the bacon back in along with a handful of spinach (for good health 😊) and cook until it wilts. Season with black pepper and serve straight away with a nice fried egg; free range of course.

Apart from a quick lunch it was actually just a was a good excuse to try out my shiny new chefs pan from the Radiant Range by Judge Cookware!

Posh Bubble and Squeak with pancetta and fried egg

About the new Radiant Range from Judge:
New Judge Radiant benefits from Teflon’s very latest Radiance non-stick surface which is PFOA free. This is a 3 layer non-stick which uniquely integrates ferrous particles which accelerate heat transfer through the non-stick layer, creating a very even heat throughout the pan.
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The Station Inn - Marshbook Church Stretton - Review

Now it has to be said I do love a good bit of steak.  Whenever we go out, for me it has to be steak. But the trouble is finding somewhere that serves quality steak and someone that also knows how to cook it.

I've eaten steak in many places and have even had steak cooked by Marco Pierre White when I went on a food blogger day to his restaurant next to Chelsea's football ground and I've always said that was the best steak ever; but that was until Friday night when we were invited to dine at The Station Inn, Marshbrook, Church Stretton and I have to tell you this place is something else........

Seriously, I mean CHECK OUT this for a flat iron steak!

Flat Iron Steak

My steak was cooked to perfection and although I was about to order rump steak since I always think it has more flavour than say sirloin but Richard who obviously knows his stuff when it comes to meat and cooking suggested I try the flat iron.  Now, I've never fancied the look of flat iron steak as when raw it always looks to me like there's a tad too much fat running through it; which I know as far as steak goes is meant to be a good thing.  Anyway, feeling confident that the butcher would know best, I agreed to having flat iron steak.
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Skinni Pork Sausage Sweet Potato and Apple Tray Bake

Tray Bakes are one of the easiest and quickest meals you can make and anything with sausages has to be good in my opinion.  Of course the secret to good taste is to use quality sausages.

Okay readers of this blog will know I'm supposed to be trying to lose a bit of weight here - so whilst my recipe isn't exactly calorie free as it contains potatoes, the Skinni Pork Sausages I used are from West Coast Foods and are reduced fat and high in protein.  

There's certainly no faffing about with this recipe, it's ready to serve in just 45 minutes.  Pork Sausages, Onions and a mixture of Sweet Potatoes and Regular Potatoes, Apples and Sage; what's not to like?

Sausage Sweet Potato and Apple Tray Bake

The oven tray I used was a SCANPAN; you can read my review here.

All you need is a suitably sized non-stick oven tray that's big enough for the ingredients to be spread out.  If you don't have one then you can use one of the disposable foil ones from the supermarket; just be careful that is doesn't bend when removing from the oven.

If there's more than two of you just add more of everything including sausages; and of course you can cook this just for one person.
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More Raclette Dinner Party Recipe Ideas

When I first bought my Raclette grill I had no idea we'd use it so much.  It's such fun making up your own mad food concoctions!  I wrote a post on Raclette Dinner Party Ideas a while back and as it's been so popular, I thought I'd share my latest and rather yummy ideas.

One being Nachos with Salsa, Cheese and Jalapeño Peppers - just crumble up your nachos, top with salsa and a little grated cheese then top with jalapeño peppers.  Once they've melted under the raclette you can top with sour cream.

Please note - all pictures were taken before being cooked.



You don't have to do this but I like to prepare a few dishes beforehand for less faff at the table since we have little room - our table seats four but the food takes up all the room!
From left to right and ready to cook in the grill pans we have:
Egg, Feta and Roasted Peppers (from a jar) sprinkled with a few Chilli Flakes.
Egg, Grated Cheese, Sweetcorn and a generous sprinkling of Smoked Paprika.
The 3rd pan along is a repeat of the first.
Then then Nachos, Salsa, Cheese and Jalapeño Peppers from a jar.
The next pan is a repeat of the 2nd pan.


Sliced bread drizzled with olive oil ready for toasting on the top of the raclette.
The chicken strips were marinated in a little oil along with a good dose of Chipotle Chilli Paste.

At the table serve a selection of whatever else you fancy.  Just remember meat and chicken most certainly have to be cooked on top of the grill (or with will not cook through) along with onions, bell peppers, mushrooms, cooked potatoes, bread etc.  Things like cheese, eggs, cooked peppers are good to go into the grill pans - basically anything you want to heat up of melt.


If you haven't got one of these marvelous inventions then you must get one immediately - great fun!
Your Raclette will come with little wooden spatula type thing you use to turn your food with - the dishwasher is the best place for these after use to get them beautifully clean.  Just remember to dry thoroughly before storing.  A pair of skinny tongs are good for adding any meat items to the grill.

Personally I think this raclette grill by Swan is great - the stone top is removable and really easy to clean once it's cooled down of course.  Some of these grills have a non stick top but to be honest nothing really sticks to this one and it has lasted ages and still looks like new.  I might be wrong but I suspect the coating wouldn't last long on some then they won't look as good a few uses down the line.

The one thing I will point out is that once you have all your food on the table there isn't any room for anyone else - more reason to have a Raclette Party for Two!

Update June 2017:  This is the Raclette I bought and still use to to this day!
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Marinated Peppers - Healthy and Delicious

Did you know a large red pepper contains three times more vitamin C than an orange?  In fact peppers in general contain three times more Vitamin C than oranges and other citrus fruit.  A red pepper contains twice the Vitamin C of a green one, and ten times the Vitamin A - how marvelous is that?!


Now, there's nothing quite as nice as a roasted or grilled blackened pepper - not only does it make them easy to peel but it brings out their natural sweetness and they taste amazing.

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How to Make Chinese Curry - Tastes Just Like Takeaway

Have you ever wondered how they make the kind of Chicken Curry you get from the takeaway? Well read on and find out how.  Of course, I can only speak of the kind of curry we get here in the UK Chinese restaurant's and takeaways.


There are two sauce's you need. One is 'Hot and Spicy' Curry Sauce Concentrate and the other is a sauce mix sold in a packet, brand name Mai Mai and is called 'Genuine Chinese Curry Mix'.
It was my brother Michael that first dabbled about in the kitchen and came up with this recipe which it has to be said is spot on.

Also you might wonder, as I did, how the chicken is always so tender in Chinese restaurants?  I asked the woman in a Chinese supermarket how it was done and this is what I was told. All I can say is, it may sound strange, but it works!  Frying cubes of chicken can sometimes result it being a bit on the tough side.

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