Monday, 19 December 2016
The Peas in Blankets were made using Birds Eye peas, for more delicious recipes visit Birds Eye Recipes. I always buy Birds Eye peas since I honestly think you can taste the difference between them and other brands.
Birds Eye have been growing peas for 70 years and grow varieties that no one else does and have 3 generations of farmers. Just recently, Birds Eye teamed up with food psychologist Dr Christy Fergusson to prove you can actually taste when the turkey, peas and all the trimmings have been prepared with love.
Take a look at this short video that shows the old adage of ‘made with love’ has finally been proven true following a scientific study to verify that our perception of the care, time and attention taken to prepare Christmas dinner positively influences the taste and enjoyment of a meal.
Disclosure: I received a supermarket voucher to cover my time. All thoughts and opinions are my own. I was not required to write anything positive.
Friday, 9 December 2016
You can leave out the chilli altogether if you must but I say even if you only add a teeny weeny bit the slight heat you get is in my opinion a good thing. Instead you could top with finely chopped peanuts but you'd still need the coconut layer or the prawn mixture would dry out.
Inspired by the frozen ones in M&S this is my 'make it up as I went along' version in which I added spring onion to the filling which adds a bit of texture to the finely chopped prawns.
You need a good non-stick muffin tin (I used a Hard Anodised Muffin Tin from Stellar Cookware).
Monday, 18 August 2014
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.
Update December 2016: This is the Raclette I bought and still use to to this day; over 2 years later.
Wednesday, 30 April 2014
Monday, 25 November 2013
Monday, 18 November 2013
Thursday, 7 November 2013
Wednesday, 23 January 2013
Monday, 19 November 2012
Sunday, 4 December 2011
Saturday, 1 November 2008
I made some sausage rolls yesterday, but fancied putting wholegrain mustard in them. They turned out rather nice I must say.
What you need:
1 x 500g pack of ready made puff pastry
450g of good quality sausages - skin removed
Approx. 4 tbsp wholegrain mustard
1 egg - beaten, to glaze
How to do it:
Preheat oven to 220C/200ºC for fan assisted /425F or Gas Mark 7
Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.
Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.
With a sharp knife tidy the edges, cut the roll into equal sized sausage rolls. They can be however long or short if you want cocktail size rolls.
Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.
Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until pastry is risen and golden brown, serve either hot or cold.