Category Archives: Simple Recipes

Simple Smoked Haddock Pasta Bake Recipe

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I’m feeling motivated, can you tell?

So motivated that I am back on my 6&6 regime. Okay so maybe not so much of a regime, but a little bit of discipline does us all good from time to time.

(6&6 evolves as does life. The above link outlines how I was doing it 2-years-ago. There’ll be a post soon on how it’s now working).

Just 4 days in, I’m feeling the benefits of ditching the extra sugar and the nutritionally deficient snacks and foodstuffs.

It hasn’t gone unnoticed. My running buddy asked me this morning if I’d had 3 Shredded Wheat for breakfast :-) (worth clicking on the link for a little 70′s nostalgia).

I hadn’t of course. All-bran is my breakfast of choice when being good, topped with fruit and milk.

I’m getting to the recipe. I promise.

For lunch I had…

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And for dinner…

Simple Smoked Haddock Pasta Bake (told you I was getting to it!)

You will need (Serves 2):

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2 frozen smoked haddock fillets (approx 100g/4oz each in weight)

150g / 6oz dried wholewheat shaped pasta (I used fusilli)

150g / 6oz frozen sweetcorn

50g / 2oz grated hard cheese (I used cheddar, but double gloucester works well also)

3/4 pint of semi-skimmed milk

2 Tablespoons of cornflour mixed with 2 tablespoons of cold water

A handful of breadcrumbs or crushed crisps/potato chips or cornflakes

Black pepper to season

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Instructions

Cook the haddock as you would normally or according to the instructions on the packaging.

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I wrap mine in a foil parcel and bake on high for 20 minutes.

Whilst the fish is cooking, cook the pasta as you would usually.

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I simmer mine for 8-10 minutes in boiling water with a splash of oil. Drain the pasta once cooked and put to one side.

Whilst the fish and pasta are cooking, make the cheese sauce.

Place the milk in a pyrex jug, in the microwave for 3 minutes on high (based on 800W).

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Remove and pour in the watered down cornflour, the grated cheese and black pepper (to season). Stir well.

Heat again in the microwave for 1 minute. Remove and stir.

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It’s likely the sauce will need to be heated for a further minute (5 minutes in total). The sauce should be thick but runny. A similar consistency to custard or a thick soup.

Put the sauce to one side until the haddock is ready.

Once the fish is cooked leave to cool slightly before flaking.

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Add the pasta, sweetcorn, haddock and sauce to a large bowl and mix thoroughly.

Transfer to an oven-safe dish, or split into  2 individual dishes depending on how it will be served.

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Sprinkle over the crumbs and either bake immediately on a moderate-high oven temp for 15-20 minutes until piping hot throughout , or chill until ready to bake. If baking from chilled increase cooking time by 5-10 minutes.

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!**

Simple Mediterranean Pasta In 10 Minutes

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There’s a great Italian, near to where we stay, in Wales each year.

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Tony’s restaurant has been in Tal-y-bont for over 25 years, and despite being open 365 days a year (yes even Christmas day) this is the first Easter we have been able to get a table!

I wasn’t disappointed. My choice of spaghetti with pesto,peppers and olives was delectable.

So much so I decided to recreate the easy, but effective, dish at home.

I’d like to share my first attempt. So very simple, you can’t go wrong!

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Sticky Bottom Raspberry Cupcake Recipe

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**Things are a little chaotic at my IRL home at the moment, so rather than neglect my virtual home (this blog) completely I’m re-posting a recipe that appeared over at Jo-Jo Bakes last year. Enjoy!** 

(Originally posted 25 July 2012)

Sticky-Bottomed Raspberry Cupcakes – Makes 12

(Want to know why they’re called sticky-bottomed? Try them and find out!)

You will need:

Cake:

175g/6oz – Softened Butter or Margarine

175g/6oz – Caster Sugar

3 x Large Free-Range Eggs

1 x Teaspoon of Vanilla Extract

175g/6oz – Self Raising Flour

18 x Fresh Raspberries

12 x Teaspoons of Raspberry Jam

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Topping:

125g/4.5oz – Softened Unsalted Butter

250g/9oz – Icing Sugar

4 x Fresh Raspberries

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Instructions:

Pre-heat your oven to 180C/365F (electric – if fan reduce heat accordingly – I bake on 170C) or gas mark 4.

In a large bowl whisk together the 175g softened butter and the caster sugar.

When light and fluffy add one egg at a time and stir in gently. The eggs are best when at room temperature.

Once all combined add the vanilla extract and stir.

Sift in the flour – gradually. Fold each addition into the mixture gently. Don’t over mix.

Once all combined, add the 18 raspberries to the mixture. Stir well. the raspberries will break up a little, that’s fine.

In a muffin tin place 12 large cupcake cases, or muffin cases.

Add an equal amount of mixture to each case.

Place a dollop of jam on the top of each.

Pop the cakes in your pre-heated oven for approx. 15 minutes. Ovens do vary, so it could be short a duration as 10 minutes (but it’s unlikely). Mine took about 18 minutes in total.

Remove from oven once they are firm but springy on the top to touch. Leave to rest for a couple of minutes before placing on a cooling-rack.

When cool, make the butter cream topping.

In a bowl place the softened butter.

Sift in the icing-sugar and cream together – this can be done with an electric whisk.

Once smooth, add 4 raspberries, by squeezing them through your fingers.

Stir.

The buttercream is then ready to pipe.

The easiest way to fill a piping bag (I find) is to use a pint glass to hold the bag whilst I fill.

To pipe I use a large nozzle and a large bag for cupcakes. Twist the end of the bag to ensure it doesn’t seep out when piping.

The cakes can be kept for up to 3 days in an airtight container. Don’t refrigerate.

 

**I’ll be back 5 April 2013 with Food Waste Friday! Take care y’all!**

A Simple (& Stylish) Way To Serve Mashed Potato

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I’m not sure mashed potato could really ever be described as stylish?

But I think this makes headway toward that description…

I thought I’d share how I serve mashed potato! Brace yourselves, blogging doesn’t get any more exciting than this ;-)

Prepare your potatoes in the usual way

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Fancy Getting Festive With Some Gingerbread Fun?

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There’s nothing quite like Gingerbread to get the festive feeling…

And it’s super simple to make!

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Check out this download for my Gingerbread House Biscuit Recipe

Or alternatively if construction’s more your thing ;-)

How about an Aldi Gingerbread house kit?

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The kind people at Aldi have sent me a couple of kits.

(Above is actually their ready-made house – not the kit – but you get the gist!)

I’ll be making mine up with the Kid’s on Christmas Eve, but if you’d like to try it out also then just pop a comment in below and express your interest!

I’m posting the kit out tomorrow – so will draw the winner at 9am tomorrow.

As it’s so close to Christmas I can only post to the UK – sorry international Guys!

PS – I highly recommend downloading the free e-book – it is fantastic (made all the better by a guest appearance by moi – only joking ;-) ).

PPS – I also highly recommend checking out Aldi’s seasonal product. There’s some good stuff in store at the moment. In fact I’ve just treated myself to a new ski helmet (not edible but still as exciting! More to come on that!)

PPS – I am not compensated for any of the above links or recommendations, and provided my recipe to Baker Ross out the kindness of my heart. Aldi sent me a kit to try out and I requested a second for you Guys (to share the festive cheer), but I’d probably have purchased one anyway! I never post about any retailer, product or service I would not myself use or part with my own hard-earned cash to ;-)

See y’all tomorrow….busy busy busy….

Chocolate Orange Cheesecake Recipe…Finally!

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I’m sorry for the delay Guys. But I’m back in the saddle to post the Chocolate Orange Cheesecake Recipe.

Chocolate Orange Cheesecake Recipe – Serves 12

You will need:

400g Plain Chocolate Digestives

100g Butter

600g Cream Cheese (preferably 200g Choccy Philly)

150g Caster Sugar

3 Eggs and 2 Yolks

The juice of 2 medium oranges, or ¼ pint of OJ

Large handful of orange matchmakers (I use the Aldi version!)

Instructions

Before you do anything read the recipe through. The first time I baked a cheesecake I wasn’t aware I needed a bain marie. Now this sounds awfully fancy, anything French does! But basically I’m talking a roasting tin full of boiling water. One large enough to hold your 9-10″ springform pan.

That first time when I got to the step where you ‘place the tin in a roasting tray and pour hot water…’ I was rather surprised.

You won’t be…

Step 1

Turn the digestives into fine crumbs – I do this with a food processor.

Step 2

Melt the butter gently in a pan and pour into the crumbs

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Step 3

Mix the butter in well;

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It’s worth taking time on this to ensure all crumbs are coated.

Step 4

Line the bottom of the springform pan with foil. Place the sides of the pan on top and smooth the foil up around the sides.

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Then place another large piece of foil around the bottom of the pan and bring that up around the sides also to try and make the pan watertight. I actually use 4 pieces of foil.

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Step 5

Press the crumb/butter mixture in the bottom of a 9-10″ Springform pan.

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Make sure it is tightly compacted. I do this with a cake smoother, but the back of a spoon would suffice.

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Then place the pan in the fridge for 20 minutes to set.

Step 6

Preheat the oven to 180°C/375F (or 160°C Fan – Gas Mark 4)

Beat the cream cheese till smooth. I use 2 x 200g tubs of Aldi soft cheese and then 1 x 200g tub of choccy philly.

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Add the matchmakers – broken up into small pieces.

Step 7

Add 150g of caster sugar and beat.

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Add the juice, 3 whole eggs and beat in, then 2 yolks only and beat again.

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Step 8

Remove chilled base from fridge and pour cheese/egg mixture on top.

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Step 9

Place pan in a roasting tin.

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Carefully pour boiling water around the pan until it reaches approx. halfway up the pan. Transfer carefully to the middle of the preheated oven.

Step 10

Bake for 45 mins, then slowly open oven. Keep well away, as hot steam will gush out. When the steam has died down check the cheesecake. It should have a slight wobble under the skin. If you touch the actual cake it will mark the surface, so shake the pan instead.

My cheesecake’s take an hour to bake.

Step 11

When baked remove the tin and pan carefully. Remove pan from tin and place on a teatowel to soak up some of the hot water.

As soon as possible remove the outer foil, this will help reduce the amount of water that could get inside the tin and give it a soggy bottom! No-one wants a soggy bottom do they Mary?

Step 12

Enjoy – and I promise you… you will….

In fact my last creation was enjoyed so much I have no final photo to share!

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!

Simple Slow Cooked Broccoli & Stilton Soup Recipe

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This is one of my very favourite soups. Which is surprising, as I really do not like Stilton. One. Little. Bit.

The worst part of this recipe, for me, is handling the cheese. I take a deep breath, dive in and work as quickly as I can.

For some reason, Stilton works, even for those less keen, in soup.

So, if you’re a Stilton fan double bonus!

Simple Slow Cooked Broccoli & Stilton Soup Recipe – Serves 4

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Simple Slow Cooked Christmas Chutney Recipe

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If you read my blog regularly you will know I like to give (when I can) homemade gifts. For me, a preserve encapsulates traditional Christmas fayre.

Even The Duchess of Cambridge dusted off her pans and made strawberry jam to give to The Royal Family last Christmas.

Not that you have to give it all away of course. There’s a jar with my name on it maturing at the moment.

Simple Slow Cooked Christmas Chutney – Makes 4 Jars 

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Spicy Slow-Cooked Carrot, Ginger & Lentil Soup Recipe

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I originally posted a variation of this recipe 18 months ago here but shockingly there were no photographs! ;-)

The original inspiration behind this recipe comes from Sara Lewis’ Book ‘Ultimate Slow Cooker’ but I have simplified the process and the ingredients further – with fantastic results (in my opinion!)…

Spicy Slow Cooked Carrot, Ginger and Lentil Soup – Serves 4 (Generously!)

You will need:

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Simple Slow-Cooked Chilli With Sun-dried Tomatoes Recipe

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Something I’ve been meaning to do for a while is to update my Slow Cooked Chilli recipe. A lot of visitors land here searching on my old recipe, but I’ve since improved it!

So here it is, a new updated version with photos!

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