Celeriac and Kohlrabi fritters

Hi all things going ok here experimenting with veg today and flavours and found a recipe on line to try but change as I do
So what do you need for this very yummy and slight work recipe
now as I rarely measure it's not an easy recipe to give all measures and some times need to use your instincts
 You will need roughly

Half a medium celeriac grated finely
1 medium kohlrabi grated finely
3 egg mixed
Salt and pepper to taste
Small bunch coriander chopped
1 tbsp chilli flakes (optional)
1/2 cup flour and quarter cup Panko bread crumbs
4 spring onion finely chopped

Mix this altogether till form balls in your hand or can stick it in blender like i did and pulse till nice mixture...
it is quite a delicate mix and needs gentle cooking
It may even appear wont hold but be very gentle with it when tuning and hold very well
Cook on medium heat until golden brown both sides and cooked through

Sweet Potato and Peanut Stew

Hi all
Here's another lovely recipe that did for dinner tonight
it's quite and easy but very delicious dish
so here's the basics

you will need
1 large sweet potato (peeled and large diced)
500g jerusalem artichoke (peeled and cut in rounds)
1 bunch of chard (500g approx) roughly chopped
4 large Tbsp crunch peanut butter
1/2 tsp of chilli flakes
1 tsp cumin seed
1 large onion (sliced)
1 can diced tomato
750mls vegetable stock
2 tbsp vegetable oil
salt and pepper to taste

In a heavy based saucepan add your oil and when cook out your onion till soft and going gently brown
add your cumin and cook for further 1 minute or so until they give off a lovely scent
add in your sweet potato, jerusalem artichoke, and chilli flakes and give good stir and cook for minute or so
add your vegetable stock and your diced tomato, cover and cook for 15 minutes on low simmer
give it a good stir now and add in your peanut butter and make sure stir in really well
cover again and cook very gently for another 15 minutes
after the 15 minutes add in you chard and stir in really well make leave cover off and allow to cook stirring occasionally for anther 10 minutes or so..
just before serving stir well and taste make sure seasoning is correct.
serve immediately

goes lovely with slice of rye bread

enjoy

spicy Carrot salad

Here's a recipe I made yesterday that was very delicious and very easy to make makes a great lunch or supper

you will need
4 carrots grated
1 lemon rind and juice
1-1/2 tbsp olive oil
good handful of sultana's
1/2 tsp or to taste chilli flakes (can use fresh chilli)
1 small pack of thread noodles soaked and separated( i used straight to wok noodles)
pinch of salt
2cm piece ginger finely grated
1 clove garlic finely grated
toasted almond to searve
and small bunch coriander chopped

In your bowl add your carrots, ginger, chilli, garlic and lemon and sultana's..
Add in your live oil and salt and toss
leave to rest for 15 minutes to overnight we left it for about 2 to 3 hours

when it has rested add in you coriander noodles and give a good mix
taste for seasoning or extra oil
serve immediately and add some chopped toasted almonds
enjoy so easy nice fresh and delicious...

Vegan/Vegetarian Hotpot

Hi all
Wow been while since I posted
suffice to say been busy and hectic...
Well have a new recipe today for you to try
this is a Vegetarian/vegan Hotpot
I made it simple and vegan but you can add whatever takes your fancy it's you that's eating it :)
ok so the basis of this recipe is baked beans that's simple isn't

This serves two people easy three in a push

ingrediens
1 can baked bean ( i used heinz five beans)
1 cup frozen mixed veg ( any that you like)
1 red pepper (diced)
1 onion (sliced) (can be omitted I didn't use it today didn't have one)
1-2 tbsp bbq spice ( used jamacian spice today and an italian herb blend as on hand)
1 tbsp tomato puree ( i used tomato ketchup as on hand)
2-3 small potato (thinly sliced)
1 -2 tbsp non dairy butter (your choice)
1/2 tbsp oil for frying (optional)

optional extra's sweetcorn, vegan cheese, green beans, cauliflower, broccoli, vegan sausage
this dish can be modified your way, double or tripled easily add whatever spice you like add chilli fresh or dried, add can of tomato to make it go further it's very easy very versatile dish

to make up
in a sauce pan or frying pan add your onion and pepper and gently fry for five minutes
add mixed frozen veg and your bean tomato puree and spices cook until mixed thoroughly and heated through
add your sausage if using now and cook further couple minutes
taste for further seasoning
put into an oven proof dish place over your cheese if using it and then add your sliced potato
dab little bits of butter over top so potato will cook nicely and go golden brown.
if wish add a little grated cheese if using over the top
put into oven at 180 degrees for 20-25 minutes or until potatoes are cooked and lovely golden brown
serve immediately

before potato slices

with potato slices before being cooked

well that's about it now will post pic after it's cooked later today have great day for now
Michelle

Vegetarian Philly steak bake

Hi all
here's a recipe made tonight it's a vegetarian philly steak bake..this recipe uses quorn steak style pieces

Let's go then
you will need for the cheese sauce
25g butter
25g flour
aprox 600ml milk
grated vegetarian cheese of your choice
extra cheese to put on top
salt and pepper

For the filling
enough pasta for four people
300g packet of frozen quorn style steak pieces
1 medium red capsicum (pepper) diced
1 medium red onion sliced
2 Tbsp olive oil
salt and pepper

First put your pasta water on to boil and get your pasta cooking

Second make the sauce up whilst the pasta is cooking
in a saucepan add your butter and flour and cook out for good 2 minutes

add your milk a little at a time to make sure no lumps form stirring all the time the first couple of times you add the milk should form a ball like lump this is normal just keep adding milk a little at time so that no lumps form and the sauce will stay at quite a thin consistancy until you add the cheese..

once you've added all your milk cook for about 3-5 minutes this will thicken sauce only slightly take off the heat and add your cheese as much as you like until you have a cheese sauce your happy with mixing all the time.. I used two to three good handful of pre-grated cheese..
put to one side

add some salt and pepper as needed

thirdly in a frying pan add your oil and heat up
once hot add your onion and pepper fry off for little while about 5-8 minutes until onions and peppers are soft

add some salt and pepper not much there is some in your sauce

add your quorn style steak and cook for couple of minutes

At this time the quorn is not cooked it will cook in oven

put to one side until pasta and sauce are ready

Once your pasta is cooked mix with your quorn, onion and pepper mix and then stir in your sauce
make sure everything is coated and evenly spread through
put into an oven proof dish and add some more cheese on top
put into your oven and cook for about 25-30 minutes at about 180degree until golden and bubbly

serve immediately

well hope you enjoy this recipe we certainly did

Red Pesto Quorn with Wedges and Iceberg Salad

Hi all

Here's a nice simple recipe to try... I got the idea from http://sortedfood.com/ when they did their Italian Chicken burger
here's my take and it's suitable for Vegetarian...

Quorn fillets fresh or frozen
Jar of red Pesto
Bread for breadcrumbs
Garlic and italian herb blend
Iceberg Lettuce
Ranch dressing
Blue cheese (suitable for vegetarian)If want to keep it vegetarian
Tomato
Fried onion pieces(optional)
on large baking Potato
olive oil

I used frozen quorn so took four and marinated them overnight in the fridge with about 3 -4 Tbsp of red pesto

After Marinating overnight
I blitzed some 4 slices bread in a blender with some garlic and italian herb blend at least 2Tbsp of herbs
What you don't use of the breadcrumbs freeze and use another time...
I then coated the marinated quorn with the breadcrumbs and allowed to rest in fridge until ready to cook

to make the blue cheese dressing
add about 1/2 cup of ranch dressing
and as much of the blue cheese as you like to flavour it and then put aside until ready to assemble salad
cut up your tomato removing the inside seeds and just keep the flesh in a small dice put aside

cut potato in wedges and coat with olive oil and as much of the garlic and herb blend as you making sure they are all coated with it on both sides

Now it's simple put your wedges on first they need up to 40 minutes to cook properly turning at least once keep an eye on them

about 15 minutes before the wedges are finished start cooking your quorn in some oil in frying pan until golden brown on both sides I cooked mine for about 4 minutes on one side turned them and then 2 minutes on the other side before putting them in the oven for 4 -5 minutes to make sure heated through well..

while they finish cooking put your salad together cut a nice wedge out of your iceberg put over some of the dressing trying to make sure it gets between the leaves of the iceberg and then put over your tomato and your onion pieces

once everything is cooked serve up
this will serve two nicely...

This is so easy and so tasty you really didn't need a recipe but give it a try anyway... you will enjoy...

Kinda Pasta Primavera Vegetarian

Hi all
here's a new recipe did tonight...
It's a lovely simple recipe and doesn't take too long to make.
For those that can get it use a Vegetarian Parmesan as I have or change the cheese entirely...

You need one medium leek cut in half and sliced thinly
1 can cannellini beans drained and rinsed
500g fresh peas out of pod or equivalent in frozen
1 capsicum finely slice
3/4 of 250ml soya cream
some of the pasta water 
vegetarian parmesan as much as you like
1 teaspoon italian garlic and herb mix
2Tbsp thyme infused olive oil (regular is fine)
and salt and pepper
and enough pasta for up to 4 to stir through

Put your Pasta on first whatever pasta you like and cook it so that it's either ready before starting the sauce or ready to be added when sauce is cooked...

add you oil then in a hot frying pan add you leek and capsicum and gently fry off for at least 15 minutes to make nice and tender add some salt and pepper and italian herbs
add your cannelloni beans and cook for further 5 minutes
add your fresh peas and cook for further 5 minutes I like the taste of the fresh peas with their bite still but if you prefer cook your peas for last 5 minutes in your pasta water and add when you add your pasta...

Now add your soya cream and stir through
add your pasta and stir through and add some of as much parmesan as you like..
add any extra pasta water you may need to make a nice sauce consistency
taste for seasoning and add any extra salt and pepper or parmesan you need
remember though this is a delicate flavour and you don't want to over power it with the parmesan

make sure all heated though nicely and serve immediately with a little extra black pepper or parmesan or as is...
enjoy

Hope you enjoy this recipe...

Pea and Mint soup

Hi all

Today I have made my very yummy Pea and mint soup..
so easy so tasty great hot or even cold
Unfortunately everything is in estimates as I rarely measure
so here goes

need 500g fresh peas (now as I shucked them last night i needed to top up with about 1/2 cup frozen petite pois)
3/4 litre of vegetable stock
good handful of fresh mint chopped up
1 nice sized salad onion diced up( this is a larger version of spring or green onion..if you can't get one use 3-5 spring onion depending on size and thickness)

Now put this all into your saucepan and cook for about 20-25 minutes then blitz in your blitzer whatever machine or way you blend things
serve in nice cups with crusty bread...with a little mint for garnish

this serves two good serves or three smaller serves

so easy so tasty and so fresh what more could you want

Michelle's Yummy Vegetarian Mushroom pasta for one

Hi all been while since posted but here we go here's a recipe I made tonight as I was feeling peckish... It's quick and easy and uses a few short cuts to make it quick

 one pouch pre cooked pasta
1/2 herb and garlic stock cube
1/4 tub of cathedral city cream cheese
1/4 cup water or as much as needed to get sauce consistency
1/2 medium sized onion finely sliced
4-5 medium sized portabello mushrooms thinly sliced
1 cube of herb and garlic butter pre made

put your butter in the frying pan and melt

you can put your pasta in the microwave to heat a little at this point check your pack or cook some pasta at this point...

add your onion and mushroom and fry for good 10 minutes to cook the mushroom and onion

once onion and mushroom mix is cooked out add your stock cube and a little of the water
mix through your stock and water in the onion and mushroom mix then add your cream cheese
mix this through your mushroom and onion mix adding your water a little at a time until you get a sauce constancy your happy with..

stir through your pasta making sure it's all covered with your sauce and heated through thoroughly adding a little more water if gets too thick...

check your seasoning
serve immediately and enjoy

Sorry no pic tonight was just too hungry lol...
but really is quick and simple recipe with a few cheats to make it just that bit quicker

Vegetarian Bungalow Pie

Made this dish tonight as a take on the cottage or shepherds pie...

so why bungalow pie? Because we live in a bungalow 

Ingredients

350g Quorn Mince 

1 small to medium onion finely chopped

2 small or 1 medium red capsicum (peppers) diced 

1 small yellow capsicum (pepper)diced

1 clove garlic crushed

6 portabello mushroom (sometimes called cremini mushrooms)

1/2 cup of peas frozen

1/2 cup of sweetcorn frozen

1 pint boiling water

carmalised onion gravy powder ( used bisto best)

11/2 teaspoon italian herbs 

few dashes tabasco sauce (optional)

salt and pepper to taste

olive oil

3 medium to larger potatoes roughly diced

little milk and butter to make the mash 

salt and pepper to taste

Filling a saucepan with water and salt and dicing your potatoes to make mash potatoes 

put the potatoes on to boil and then start on you bungalow mix

Dice up all your vegetables.

While dicing your veggies have your frying pan on to heat your frying pan and add your oil, then add your diced onion and garlic cook for few minutes until softened. 

add you mushroom and capsicums and continue to fry gently also until softened

add a little salt and pepper, italian herbs and tabasco if using.

Now add your peas and corn and continue cooking for five minutes or so until everything is well combined.

Now add your pint of boiling water and add your onion gravy mix and gently stir continuously until its of a lovely thick sauce. You can add as much or little gravy as you like...if you like a very thick sauce add more gravy if you like a thin sauce you can add less gravy.. I made my gravy mix pretty much to packet instructions adding one extra scoop of gravy to get the constancy I like.. 

Taste to check for seasoning and add any extra salt and pepper to your taste

by this point your potatoes should be just about ready so check those and drain and mash in your favourite way. Add any flavourings you like or just some salt and pepper to taste..

Spoon your mash potatoes onto your plate and spoon on your veggie mince topping 

This is enough to serve 3 - 4 may need to add extra potato for the mash as the mash is really only enough to serve two or thee on a stretch...

Enjoy...

Well I hope you enjoy this recipe.. 

there are many variations you could make to to this recipe.. 

Basically have fun and try something new... 

Vegetarian Moussaka

HI all
Have tonight made a vegetarian Moussaka using vegemince as meat replacement.

Ingredients I have used are

1 medium eggplant (Aubergine) finely sliced and grilled
1 medium onion diced fairly finely
1 large clove garlic
some smoked paprika about 1/8 teaspoon (aprox)
11/2 Tbsp tomato paste (aprox)
a little cayenne pepper for heat (optional)
some salt and pepper
1 tin chopped tomato
1/4 cup water
2 medium potato par boiled and sliced
2 tsp italian mixed herbs
1 jar of of white sauce
and small bag of grated cheese
some oil

first slice and grill the eggplant
then in separate frying pan add some oil and the onion and garlic and gently fried to soft and slightly golden then add tomato paste and cook out for further 1minute or so
then add canned tomatoes with the water, herbs and spices some salt and pepper cook for 5 minutes to develop flavours and let them meld
add your vegemince and cook for further 10 minutes until nice thick sauce check your seasoning

slice your potatoes I left the skin on..

Now it's just time to assemble your moussaka
Layer it up with your potato, eggplant, tomato/vegemince sauce and white sauce and some cheese as if layering a lasagne in whatever order you like it's your meal have some fun
finish with the white sauce though and add some cheese to the top.
Bake in over for 30-40 minutes until golden and bubbly and all cooked through

enjoy

Cowboy hotpot Michelle Style

Hi all created another dish today
It's a lovely vegetarian dish and can easily be changed to vegan or even meat lovers delight..

so here's the basic recipe and then I will follow with how I changed it My way...

ingredients

1 Onion sliced

1 Red pepper sliced

2 Carrots chopped

Oil

115g Green Beans Chopped

1 Can Baked Beans

1 Can Sweet Corn

1 Tbsp Tomato puree

1 tsp Barbecue spice seasoning

115g Cheese (smoked if possible) cubeed

450g potatoes thinly sliced

25g Butter melted

salt and pepper

directions

1. Fry the onion, pepper and carrots in oil until softened not browned

2. Add green beans, baked bean, sweetcorn (and liquor if using canned), tomato puree and barbecue spice seasoning. Bring to a boil then simmer for 5 minutes.  

3. Transfer vegetables to oven proff baking dish and scatter with cheese

4. Cover vegetables and cheese mixture with sliced potato, brush with butter, season with salt and pepper and bake at 190 degreee for 30-40 minutes until golden brown on top and potato is cooked. 

Ok how did I change this basic recipe... 

I didn't have green beans so I used peas instead... I didn't have tinned corn so used frozen instead and added 3/4 cup of water with one tomato and herb stock cube

I used 1 fresh green chilli very finely chopped and smoked paprika for extra flavouring

I used 5 vegetarian hotdogs for that yummy meat taste these were absolutely delicious addition

I used a smoked applewood cheese

and I used a grated cheese over the potato instead of butter 

This is a great recipe to adapt in so many ways... you could use your favourite bbq sauce instead 

you could add meat if your a meat eater.. 

you could omit the cheese if you like 

you could use mixed frozen veggies for convenience sake

you could change the veggies add more spice or take away some of the spice... 

Well that's the basic recipe with my changes have fun.. enjoy your veggies 

hugs Michelle

Potato and Squash Pancakes

Hi all
Here's another Veggie based dish I've tried today.
It's quite delicious and very easy to make
I got this off a vegetarian post and I have slightly adapted Michelle style again


so here are the ingredients and directions

ingredients

250g potato, cooked and mashed

250g pumpkin, cooked and mashed

30g butter or vegan spread

3 spring onions

2 eggs, lightly beaten or egg substitute

1/4C plain flour

2 Tblsp self raising flour

1/4 tsp ground nutmeg

pinch of cayenne pepper

1/4 tsp salt

extra butter or spread to grease pan

directions

1. Puree the pumpkin and potato in a food processor with the butter until smooth. Transfer to a bowl and add eggs and spring onions.

2. Sift in flours, spices and salt and combine.

3. Heat extra butter/spread in a pan and cook heaped tablespoons of the mixture for 2-3 mins on each side. Repeat until all batter has been used.

4. Serve with salad and your choice of topping eg butter/spread, chutney, sour cream, yoghurt etc.

5. This recipe was from The Essential Vegetarian Cookbook. Enjoy.

Ok so how did I change this.. I used spelt flour instead and 1/12 teaspoon baking powder. 

I also used butternut squash not pumpkin as it's not easy to get pumpkin here

I used 4 spring onion and 2 Tbsp of finely chopped chives

I used 1/4 teaspoon of cayenne pepper to give it a bit more bite... 

I will be serving this with a basic garden salad and bit of sour cream... 

In future recipes I will add peas or corn or both to create more of a vegetable pancake

I will also be trying with some fresh chilli through it 

This recipe really is quite versatile so have a bit of a play with it and give it a try 

Hope you enjoy

Here's a pic of what they looked like

Rice Salad

Hi All it's been awhile but I'm back with a new recipe. 

It's a new year and this year my aim is to eat more vegetables and vegetarian dishes 

so here is the first recipe I have made. I have made it to just add to salad plate or like tonight it's my dinner

This recipe is great for just a salad on it's own or as a side dish or as part of a buffet table to share with friends or family

I got the basic recipe from Mary Berry's complete cookbook but as usual have adapted slightly Michelle style.. 

so here we go

You will need 

1 cup uncooked long grain rice

Salt 

1/2 cup of frozen peas

1/2 cup of frozen Corn

1/2 red capsicum (pepper) diced

1/2 red chilli (optional) finely diced

small bunch of coriander (cilantro) chopped

1/2 small red onion finely diced

for the dressing 

4 Tbsp Extra virgin olive oil

3 Tbsp white wine vinegar

1 tsp dijon mustard

1 clove garlic crushed ( I used a smoked garlic)

Direction 

Cook your rice in boiling salted water for as long as your packet instructions say about 12-15 minutes until tender adding your peas and corn for the last three minutes of cooking time. 

In the meantime dice up your red capsicum into pieces about the same size as your peas and corn and put in you mixing bowl. 

Finely dice your red onion and chilli (as this is going to be fairly raw you don't want it too large unless you love the taste of raw onion or chilli)

Chop up your coriander and also add to the bowl 

Finally crush your garlic and add to your mixing bowl and mix well. 

Once your rice, peas and corn is cooked drain and then rinse with hot water, drain again and then add to your mixing bowl with the rest of your prepared ingredients and mix. 

Finally add your olive oil, white wine vinegar and dijon mustard mix well make sure all the rice and veg is coated. Serve immediate as very delicious as is or leave in the fridge over night to develop more flavour... 

Notes/Variations

There are many ways in which to vary this recipe..

use pasta or cous cous instead of rice

use parsley instead of coriander

omit the onion or the chilli

use spring onions (green onions) instead of red onion

Use different capsicums (peppers) instead of just red or even a mixture instead of just one. 

Anyway hope you enjoy this recipe and give it a try 

Hugs Michelle

Hi All tried a new recipe today..
Celery soup, quite a simple recipe and very gentle flavour
Can make some nice spelt buns with it or some other bread you prefer and I am serving this
with some bacon crisps...
Bread bun recipe to follow soon..
hope you enjoy
Michelle

Celery Soup

Ingredients

1. 450 g fresh celery or celery root
2. 1 medium potato
3. 2 Tbsp olive oil
4. 1 medium onion, peeled and roughly chopped
5. 1 clove garlic, peeled and crushed
6. ½ cup dry white wine
7. 1 l. vegetable stock
8. salt, to taste
9. Ground white pepper, to taste

Directions

1. Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter.
2. Peel the potato and cut it into pieces about the same size as the celery.
3. In a heavy-bottomed soup pot, heat the oil over low-to-medium heat.
4. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
7. Remove from heat and purée in a blender, working in batches if necessary.
8. Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
9. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
10. Season to taste with salt and white pepper.
11. Garnish with a toasted crouton and serve right away or bacon pieces.
12. Optional:
13. Stir ¼ cup hot cream into the soup just before serving.

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Spanish Chicken

Hi again
found this recipe today and thought I'd give it a try..
Very simple and easy and extremely tasty
Changed a little from the original recipe as per me but can't help it

4 leg and thigh portion chicken
1 large onion diced
2 red peppers diced( could use red and green or red and orange)
paprika
salt and pepper
1 440g can tomatoes
1/4 cup water
150g bacon lardons
2-3 cloves garlic
2 tbsp olive oil 

Nice big pan that can be used on stove and in the oven

ok rub the paprika into the chicken as much or as little as you like
then add two tbsp oil and fry chicken skin side down on gentle heat

dice up your onion, and peppers and either dice or crush your garlic
If you don't have bacon lardons easy to make just get some nice bacon and slice into lardons

once the skin has browned on chicken remove from pan and put to the side
add your bacon to the pan you just took chicken out of and cook down
once a lot of the fat has been rendered out of bacon add your onion, garlic and gently fry until soft
add your peppers and fry for further five minutes or so.
add your tomatoes if you have used whole tomatoes break them up a little
and little water salt and pepper to taste

Now add your chicken back into your sauce mixture skin side up and any juices that have run from the chicken
put lid on and put into oven for 1 to 11/2 hours depending on size of chicken portions at gas mark 4/5 or about 170 degrees until cooked through.
Check seasoning
serve with rice or pasta

will post pic bit later
enjoy
Michelle

Meat and Veg Pasties

Hi all
Sorry been so long but things hectic here with Paul.
Ok couple of new recipes coming at you today
First is Meat and veg Pasties
this I made couple of days ago and came out great

the second recipe is Spanish chicken which made today

So for the Pasties
2 sheets of puff pastry
250g of minced beef
2 pork and chilli sausages or any sausage you like
2 smaller carrots finely diced
2 small potatoes finely diced
2 spring onion finely diced (green onion or scallions)
lots of black pepper
little salt
1tbsp fresh thyme
1 tbsp mixed herbs dried
1 turnip finely diced (if you have it)
1 egg
dash of milk


This is so simple
dice up your veg nice and small
Mix your meats with your veg and spice, salt and pepper
don't be afraid to use your hands make it fun
mix it really well
divide into four portions

make egg wash with your egg and milk
 
divide you sheets of puff pastry enough for four
put some egg wash around edge of puff pastry
put your meat and veg mix in the middle and create a pasty
brush top with egg wash

Put into over at 180 degree gas mark 4/5 for about 35 minutes
serve

such a lovely easy and very tasty recipe
hope you enjoy
Michelle

Spicy Crab Cakes

Hi all
Today thought I'd make crab cakes. I hadn't made them in quite some time but thought I'd try some new spiciness with them and see where it took me..
so this is a nice simple recipe a great cheats recipe when you haven't got a lot of time but want something really tasty

225g fresh crabmeat
1/4 cup breadcrumbs
4 spring onions finely diced (green onions)
1/4 red Pepper finely diced
1 tsp creole spice
3-4 Tbsp Good quality tartare sauce
3-4 tsp dijon mustard
small grinding black pepper

for the spicy sauce real simple
Juice of 1 lime
3-4 Tbsp Sweet chilli sauce
grinding of black pepper


finely dice your spring onion and your red pepper and mix with your crab meat
Add your breadcrumbs
Then mix together your tartare sauce, dijon mustard, creole spice and black pepper
Very gently fold/mix your crab mix with the spice mix until combined
This mixture makes 5-6 cakes
This is a very delicate cake gently shape  
Allow to rest for at least half hour before cooking
you can bake in the oven for 20 minutes
or if you prefer pan fry for 3 minutes on each side with bit of butter and oil

mix together your sweet chilli sauce and lime juice with black pepper and serve crab cakes with mixed leaf salad

this dish makes a great starter or main meal...Make smaller cakes for a party or as a canopy...
well that's about it
hope you enjoy
 

Pork Belly Dish

Not really sure what to call this dish as it's kind of a Somerset cider Pork with added extra...
Well this recipe is quite simple and can be varied by using Chicken Thighs
From start to finish this dish took me a total of 45 minutes....

I used
500g Pork belly I had the bones still in
1-2 Red pears (can use apple) diced
1 onion sliced
1 large clove garlic sliced
1 Large carrot sliced Thickly
3/4 cup apple cider
1/4 pint vegetable stock ( I used a weak solution by using a stock powder to keep down the salt content)
Lots of Black pepper
3 dessert spoon full of whole grain mustard
2 good dessertspoon full of mamalade
cream good couple of dashes at end of cooking
oil for frying

To make this recipe first heat up a stove and oven proof dish for cooking...I use cast iron pot

add your oil and your onion and garlic and gently fry for 5-10 minutes on low heat

add one dessertspoon of mustard and continue to gently fry..

add your diced pear fry for further 2 - 3 minutes
and then move it around to create space and add your pork rind side down

Brown off your pork for few minutes then

add some fresh blak pepper

add your apple cider and cook of the alcohol and add stock and stir well

add your carrots and your mamalade and rest of wholegrain mustard 
make sure all mixes well

Put lid on your dish and put into oven for 35 minutes, gas mark 5 or about 180 degrees

When finished cooking remove from oven add your cream mix well
taste and adjust for seasoning if necessary..

Serve with pasta or rice

Hope you enjoy this recipe...

As I said another good recipe to use with variation...
Add some asparagus or peas 5 minutes before taking out of the oven...
Use chicken instead of pork...Thighs are very nice..
serve with rice and vegetables... broccoli or cauliflower would be nice..
Add Mushroom sliced or whole
add celery to the dish
use whole baby onions instead of sliced onion
reserve some of the sauce or just make the sauce up without meat in it and use it for another dish eg roasted chicken wings a Pasta bake
There are many things you could try with this dish...Experiment and have fun

Well that's about it catch you next time

Herby Crumbed chicken

Here's a nice simple recipe that is great for entertaining or for the kiddlywonks...
You can use any herb or herbs I did a mixture of herbs
I will only be able to give rough estimates as I rarely measure
However It's a little or as much as you want kinda recipe or even leave it out

2 Chicken breasts cut into 3-4 (depending on size of breast) for gojons
1 Bake at home breadstick or (whatever you prefer to make breadcrumbs from)... this works great for me
1 large clove of garlic (if only have small add two or if prefer very garlicky add more)
1/2 red chilli no seed
5-6 leaves of sage
6-8 leaves basil
small handful corriander
small handful parley
3 Tbsp olive oil
Flour
salt and pepper
Egg


Optional rind of 1/2 - 1 Lemon depends on the skin of rind...

season your flour with the salt and pepper
use your egg for egg wash
In a food processor add you garlic and herbs and chilli and blitz them up a bit with your pulse button
break your baguette up into smaller pieces and drop one piece in at a time blitzing until you get a good
mix of your breadcrumbs you can make it as fine or as coarse as you like
Add your olive oil and stir through the breadcrumbs till they are nicely coated
Now crumb your chicken as usual

Well that's about it for now.. Catch you later