tag:blogger.com,1999:blog-74898860079564429972024-03-16T11:44:26.218+00:00Vicki's KitchenVicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-7489886007956442997.post-25782481858824826392024-03-16T11:15:00.004+00:002024-03-16T11:43:51.262+00:00Moussaka (no aubergine) <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1I4189wmt6cQ1SkuCk95mPa7CiOl4UG4q7hhv0nFJcKR3LTV8HegbtxDAIjax18tJ3lDStB97pnuVOt5jVBaHfuFv8WmLM3vefKaZm5qBakxwygVTjgNhaJhYraMOo-9DXDpXNCPFMs4zPCCWcsmqmoXt2ap7woI1ff5M1PNVAwDEJlQ9pgjvjc4RT70/s206/moussaka%20plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1I4189wmt6cQ1SkuCk95mPa7CiOl4UG4q7hhv0nFJcKR3LTV8HegbtxDAIjax18tJ3lDStB97pnuVOt5jVBaHfuFv8WmLM3vefKaZm5qBakxwygVTjgNhaJhYraMOo-9DXDpXNCPFMs4zPCCWcsmqmoXt2ap7woI1ff5M1PNVAwDEJlQ9pgjvjc4RT70/s1600/moussaka%20plate.jpg" width="155" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB0sNGwS-k4L1KIFri0jWDgFlGapi58fnhZUFQNdrmjBB79QVc9CklZCEc5J9keKFIx-IFDeqfSU-kI1DUYp-4DV9YglCpfDP6V5x2Bc5_A-F_FBGqc0h3UKlxm8rkdEYjQEa2HQKitzG25EWuOP7-pvRyPqgvZuT5adIkhifqojPmedojhFriCnuGRM/s206/moussaka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB0sNGwS-k4L1KIFri0jWDgFlGapi58fnhZUFQNdrmjBB79QVc9CklZCEc5J9keKFIx-IFDeqfSU-kI1DUYp-4DV9YglCpfDP6V5x2Bc5_A-F_FBGqc0h3UKlxm8rkdEYjQEa2HQKitzG25EWuOP7-pvRyPqgvZuT5adIkhifqojPmedojhFriCnuGRM/s1600/moussaka.jpg" width="155" /></a></div><br /><p></p><p><br /></p><p>I make no claims for the authenticity of this dish, My husband loves moussaka but hates aubergines so I just make it this way with potatoes and no aubergine. This is a real comfort food dish and is very rich so I tend to serve it with some greens like broccoli or spring cabbage. </p><p>It does take a bit of time it's not a super quick after work dinner but that said you could make the sauces the night before and put in fridge and then it would be more of assembly dish the next day. </p><p><br /></p><p>Moussaka </p><p><br /></p><p>500g beef mince (or lamb) </p><p>1 large onion (chopped)</p><p>2 cloves garlic (crushed)</p><p>2 tbsp tomato puree</p><p>400g carton passata </p><p>250ml beef stock (from a cube or stockpot is fine)</p><p>1/2 tsp ground cinnamon</p><p>1 tsp dried thyme</p><p>1 tsp dried oregano </p><p>1 tsp salt</p><p>1 tsp ground black pepper </p><p><br /></p><p>4 large baking potatoes (peeled and thinly sliced) </p><p><br /></p><p>500ml milk</p><p>2 tbsp plain flour</p><p>1 oz butter </p><p>salt and pepper </p><p>100g grated cheddar cheese</p><p><br /></p><p>Take a large ovenproof casserole and place over a medium heat and add the mince and onions and fry until starting to brown, Add oregano, garlic, thyme and cinnamon and stir through then add the tomato puree and fry that for a couple of minutes (if mince is lean might need to add a splash of water to stop it sticking) then put in the beef stock and passata. bring to a simmer and cook until the sauce has reduced and is thicker. Taste and see if it needs any salt and pepper, Always taste as sometimes stocks are a bit salty so you might not need any. </p><p>While the sauce is simmering put the sliced potatoes in a saucepan cover with salted cold water bring to a boil and just boil for five minutes then drain and set aside. </p><p>In a small saucepan pour in the milk and add the butter and flour, Whisk well over a medium heat and keep whisking until it comes to a boil then reduce the heat and keep whisking so it doesn't go lumpy then add half tsp salt and 1/2 tsp pepper. taste for seasoning and just simmer for a few minutes more. </p><p>Pre heat the oven to gas 6/200/400 or fan oven 180 </p><p>Take the casserole dish and layer the potatoes on top of the sauce then top with the white sauce. Scatter the cheese over the top then place in the oven for 40-50 minutes until browned and stick a knife in the top to ensure the potatoes are cooked though. </p><p>Serves 4-6 </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-74984596852587114052024-03-02T18:19:00.000+00:002024-03-02T18:19:06.110+00:00Tomato and tuna spaghetti <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61B457jZ0jYtkoDj-eSJIMjNjD9NpxDmXC9a8iFvuY2ksGIwkw6fzwFiVqsU4yVsV9gexS2hjYsELequNSrATwvgt5F9-Xixpy92PwxZtlkzyKjquPyIPMQNVowon8fIoSkyKPWWj0TYD9KauVamLHXVOeZ6nllNkvhI9xsJzmU05ohZoKMPtBbuA9Qs/s1104/tuna%20pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61B457jZ0jYtkoDj-eSJIMjNjD9NpxDmXC9a8iFvuY2ksGIwkw6fzwFiVqsU4yVsV9gexS2hjYsELequNSrATwvgt5F9-Xixpy92PwxZtlkzyKjquPyIPMQNVowon8fIoSkyKPWWj0TYD9KauVamLHXVOeZ6nllNkvhI9xsJzmU05ohZoKMPtBbuA9Qs/s320/tuna%20pasta.jpg" width="240" /></a></div><br /><p></p><p>This is an absolutely delicious and easy dish, It's made with mainly store cupboard ingredients and comes together very quickly so perfect for an after work dinner. The one thing I must say is it is so much better if you use the no drain tuna in tins you really need the chunks to make it extra tasty but if it's beyond your budget tuna chunks are fine too. </p><p>I think some of the other ingredients the sundried tomato paste and the pesto although not mega expensive you only need a couple of teaspoons or so of each and they keep well in the fridge so it really is an economical dish. </p><p>You can use either passata or canned chopped tomatoes depending if you like a smooth sauce or one with more texture both are fine and of course I used spaghetti but any pasta will be lovely with this sauce. </p><p><br /></p><p><u>Tomato and tuna spaghetti </u></p><p><u><br /></u></p><p>400g dried spaghetti</p><p>2 tbsp olive or rapeseed oil </p><p>2 x tins of no drain tuna (or chunks see above)</p><p>1 red onion (finely diced) </p><p>2 cloves garlic (finely chopped or use paste) </p><p>1 carton passata or 1 tin chopped tomatoes </p><p>1 tbsp sun dried tomato paste</p><p>2 tsp pesto </p><p>salt and pepper </p><p><br /></p><p>Pour the oil into a large pan or wok and over a medium heat add the red onion and fry until softened, Add the garlic and fry gently for a few more minutes then add the sun dried tomato paste and the pesto. Stir well and add the passata or tinned tomatoes and rinse out the can with a little water and add that too. Simmer until thickened. </p><p>Meanwhile cook the spaghetti according to the packet, Drain the spaghetti but save some of the pasta water in a cup (I put a cup in the colander to remind me). </p><p>Add the spaghetti to the pan with the tomato mixture in it and then add the tuna and mix everything together very gently. Add the pasta water a bit at a time to make the sauce then taste and season to taste with salt and pepper if needed. </p><p>Serves 4 </p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-66955201817849715462024-02-10T11:46:00.007+00:002024-02-10T11:48:07.145+00:00Easy air fryer Scotch eggs <p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMtqTi1tdPhCeRQGB5DwhaXe-E6dyzX0IFIB7lJEnXi6I4HZk8l8kBGKQN_WxF7RK9KFCWiuJb-1fLEJ8cKiCMFS7V8ijKDglBwbHKyVZKZkfIoWP6K6bWCV-SDp3gwbGBF_Zi0NPo9JknHz6cL6ZsKxuUqkXkc4ES18_GOaKadJEGphKULH7O1enKAw/s206/air%20fryer%20scotch%20egg%20%20%232.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMtqTi1tdPhCeRQGB5DwhaXe-E6dyzX0IFIB7lJEnXi6I4HZk8l8kBGKQN_WxF7RK9KFCWiuJb-1fLEJ8cKiCMFS7V8ijKDglBwbHKyVZKZkfIoWP6K6bWCV-SDp3gwbGBF_Zi0NPo9JknHz6cL6ZsKxuUqkXkc4ES18_GOaKadJEGphKULH7O1enKAw/s1600/air%20fryer%20scotch%20egg%20%20%232.jpg" width="155" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCC5oohGU71KAu_O8NTOmJX1roGVJGuqGi_t0QxbU0f8tOJbbIfDJPR3ExoABvT9eLkctl14YmjYKSfT1qUFFrUp03ThZZFHSMIri_9zqXV7vXl0-L-3RHv96sD9zKKtx_UT5fImslPNpA_9pZaroM5N3kTtiyByqIrP3e55XCW784OFWuUB9_B9uWuA/s206/air%20fryer%20scotch%20egg%20%20%231.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCC5oohGU71KAu_O8NTOmJX1roGVJGuqGi_t0QxbU0f8tOJbbIfDJPR3ExoABvT9eLkctl14YmjYKSfT1qUFFrUp03ThZZFHSMIri_9zqXV7vXl0-L-3RHv96sD9zKKtx_UT5fImslPNpA_9pZaroM5N3kTtiyByqIrP3e55XCW784OFWuUB9_B9uWuA/s1600/air%20fryer%20scotch%20egg%20%20%231.jpg" width="155" /></a></div><br /><p></p><p><br /></p><p>To be honest I rarely put my oven on now since getting my airfryer so tried a few different versions of this and these came out great and so easy. It's important to get good quality sausages as it makes all the difference to the finished Scotch egg and also means you can vary the flavours I like to use Cumberland sausage myself but any you prefer are fine. I also like to use the golden yolk free range eggs as I feel the taste is much better and they look fab. </p><p>The other trick to these is I used crushed doritos for the coating instead of regular breadcrumbs as it gives even more flavour. </p><p><br /></p><p><u>Easy air fryer Scotch eggs </u></p><p>4 hardboiled eggs </p><p>8 sausages (skins removed) </p><p>100g Doritos (blitzed to crumbs) </p><p>1 beaten egg </p><p>Spray oil</p><p><br /></p><p>Put the beaten egg in a shallow bowl and place the crushed Doritos in a separate shallow bowl. Take one of your hardboiled eggs and two of the sausages and mould the sausage meat around the egg until completely covered. It's easiest to do in the palm of your hand. </p><p>Roll the Scotch egg in the beaten egg and then into the crushed Doritos until covered in the breadcrumbs. Repeat the process with the other three eggs. Place in your airfryer basket and spray lightly with oil. </p><p>Airfry for 12 minutes on 'airfryer' mode. </p><p><br /></p><p>Enjoy!</p><p><br /></p><p> </p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-81721897824993106042024-01-27T15:51:00.000+00:002024-01-27T15:51:09.915+00:00Air fryer pak choy <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9VSc25_lJrUl0nW264A9bBbqNhcNw1BRFbetUaoV1XONltxoGTQUU_RCX3a97zrsC70IRGZyB9OkCpR8wTYYmHLRn7817TQWwU_YRRD4MPjDmCPP_-UmAHK9_aIck6f3GAx0Lzoo5FBZC-vwT63P6K7XBOFpapycPnBALLDDkv-ChKkD8CyQMjxIWQ0/s1104/pak%20choy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9VSc25_lJrUl0nW264A9bBbqNhcNw1BRFbetUaoV1XONltxoGTQUU_RCX3a97zrsC70IRGZyB9OkCpR8wTYYmHLRn7817TQWwU_YRRD4MPjDmCPP_-UmAHK9_aIck6f3GAx0Lzoo5FBZC-vwT63P6K7XBOFpapycPnBALLDDkv-ChKkD8CyQMjxIWQ0/s320/pak%20choy.jpg" width="240" /></a></div><br /><p></p><p>Same as most people I'm using my air fryer more and more lately and I have a twin drawer air fryer so the other night I was cooking some breaded chicken in it to make a katsu curry I already had cooked my rice in the microwave and the sauce in the microwave so was going to get my wok to stir fry the pak choy when thought why not try it in the other drawer of the air fryer?</p><p>It came out so well I was really pleased. the green leafy tops were crispy like the Chinese seaweed you can get from takeaways and the stems were really tender I won't make it any other way again. </p><p>Pak choy is just a type of Chinese cabbage you can get in all supermarkets I picked mine up in Lidl. It's great as a side vegetable as it cooks quickly and there's hardly any waste. </p><p><br /></p><p>Air fryer Pak Choy </p><p><br /></p><p>1 pack fresh pak choy</p><p>1 tbsp oyster sauce (or soy sauce if you don't like or have oyster sauce)</p><p>spray oil</p><p><br /></p><p>Wash the pak choy in cold water and cut off the end stem. Pat it dry gently and place in your air fryer drawer (I line with some foil or baking paper to save the pan getting dirty). Spray with some oil and drizzle over the oyster sauce and mix together. </p><p>Air fry on 160 for about 7 minutes then turn the pak choy over and continue to cook for another 7 minutes. </p><p>Serve and enjoy xx</p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-63497757823433689412023-09-30T10:53:00.000+00:002023-09-30T10:53:04.901+00:00Cheesy sausage stuffed peppers <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Wt_hP4kweErbngCqN669NJcV_udeFy2Ia5V2p19QegsysgEGsaHt0F7fOo0hfTwUjrIWnGse6qpRNzNj-4R1-WN4lfsTttrFqg_mlh_BbIoSxeTx3kGtrDjRso4EzhflI959jpvBWNIE_tgtbD1W_f1cKLx4NFELUgpfaqfqw3PCOcdKQ-Ub-J87vzY/s1104/Sausage%20stuffed%20peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Wt_hP4kweErbngCqN669NJcV_udeFy2Ia5V2p19QegsysgEGsaHt0F7fOo0hfTwUjrIWnGse6qpRNzNj-4R1-WN4lfsTttrFqg_mlh_BbIoSxeTx3kGtrDjRso4EzhflI959jpvBWNIE_tgtbD1W_f1cKLx4NFELUgpfaqfqw3PCOcdKQ-Ub-J87vzY/s320/Sausage%20stuffed%20peppers.jpg" width="240" /></a></div><br /> <p></p><p><br /></p><p>This is a really easy and quick to make dish, I used sausages that were already had herbs and spices in so you don't need to add any other seasoning apart from a little salt and pepper. </p><p>I used leftover cold cooked rice but you can quite easily use one of the sachets of cooked rice which are so convenient always keep some in the cupboard and also used my own tomato pasta sauce the recipe for that is <a href="https://vicki-kitchen.blogspot.com/2014/11/spaghetti-sauce-like-dolmio-slimming.html" target="_blank">here</a> (Click on the word 'here') or again use a jar of pasta sauce if it makes life easier I'm all for it. </p><p>You can use any grated cheese you like but I used red Leicester as I love the colour and the creaminess and I served the peppers with just some simply cooked tenderstem broccoli or a side salad would be good too. </p><p><br /></p><p><u>Cheesy sausage stuffed peppers</u></p><p><u><br /></u></p><p>2 large red peppers (halved and seeds removed)</p><p>6 sausages of your choice (skins removed)</p><p>250g cold cooked rice (or use a packet)</p><p>250ml tomato pasta sauce (see above)</p><p>100g grated cheese </p><p><br /></p><p>Take a large frying pan and add the sausages and fry squashing them down to break them up and cook until browned. </p><p>Add the cooked rice and the pasta sauce and mix very well. </p><p>Place the four halves of the red peppers in an oven safe casserole dish and fill each pepper with the sausage and rice mixture. </p><p>Sprinkle on grated cheese and cover in foil and bake at Gas 6/200/400 for 20 minutes then remove the foil and cook for another 15-20 minutes until cheese is browned. </p><p>Serves 4 </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-41245621528330921432023-09-16T09:44:00.002+00:002023-09-16T09:44:29.290+00:00Potatoes Anna <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PLt3TRxCcaYrTej1Gc-55dHu3Lw7nZTj3z077qrhEwwsOitRuQBc29LyV-vd9N5vdEwBuUEeHsh5lYo8nkNuX9NRhaRt7gFmAbqLoEVDFi4hgVkOXeBXxi8TiU8AhdkYkdG9EmILktCl0J6Bai2OXbnIHSQtzASHGb7LdkoM9AeVq1USMsfx4F7NB9Y/s4032/potatoes%20anna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PLt3TRxCcaYrTej1Gc-55dHu3Lw7nZTj3z077qrhEwwsOitRuQBc29LyV-vd9N5vdEwBuUEeHsh5lYo8nkNuX9NRhaRt7gFmAbqLoEVDFi4hgVkOXeBXxi8TiU8AhdkYkdG9EmILktCl0J6Bai2OXbnIHSQtzASHGb7LdkoM9AeVq1USMsfx4F7NB9Y/s320/potatoes%20anna.jpg" width="240" /></a></div><br /><p></p><p><br /></p><p>This is an easy and so delicious side dish, It's often hard to think of different dishes to make with potatoes and this is one I have made for years and to be honest thought had put it on my blog ages ago. It's only a few ingredients but it's very impressive and tasty. </p><p>I used maris piper potatoes and I don't peel them just wash well but any white potato will do really. It is important to slice them very thinly so they cook evenly I use a mandoline slicer which makes life much easier but watch your fingers!</p><p>The butter sounds like quite a lot but the dish serves four people easily and it's well worth it. </p><p><br /></p><p><u>Potatoes Anna </u></p><p>2-3 large potatoes (washed and sliced thinly)</p><p>50g butter </p><p>1 tsp dried thyme</p><p>2 cloves garlic (crushed)</p><p>salt and pepper</p><p><br /></p><p>Melt the butter either in a small pan or in the microwave then take an oven proof dish or skillet and brush the dish with some of the melted butter then put a layer of the sliced potatoes. </p><p>Brush the potatoes with more butter sprinkle on some salt and pepper (lightly with the salt if the butter is salted), Dot some of the garlic over and a little of the thyme. </p><p>Repeat the process until the potatoes are all layered and finish with the last of the butter and seasoning. Take a piece of baking paper or parchment and cover the top of the dish as you don't want it browning to quickly.</p><p>Place in an oven at 180 fan/200/400/Gas 6 for 20 minutes then remove the greaseproof and put back in for another 20 minutes until top is browned and the potatoes feel soft if you put a knife in them. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-2355630017753556342023-09-10T18:59:00.001+00:002023-09-10T18:59:48.591+00:00Tasty carrot salad <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PC51vM9O4rs8He_igor-e_W_UVh20EDOW4jPRIMClf2PMMqGRL5TO9_C3inT3lb25KD9qMBb7IuWh3Nh4HvY13ik7uL-BMY0Qn6fGUW8WNkFuOLip4QUMjl6Tqn6kwkwFlz-C2QnY9X3iMsUCIgm8Ads5P1YO5-whoEItnMYZ1egNrzB-fcLvK1YAe4/s206/carrot%20salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PC51vM9O4rs8He_igor-e_W_UVh20EDOW4jPRIMClf2PMMqGRL5TO9_C3inT3lb25KD9qMBb7IuWh3Nh4HvY13ik7uL-BMY0Qn6fGUW8WNkFuOLip4QUMjl6Tqn6kwkwFlz-C2QnY9X3iMsUCIgm8Ads5P1YO5-whoEItnMYZ1egNrzB-fcLvK1YAe4/s1600/carrot%20salad.jpg" width="155" /></a></div><br /> <p></p><p>I have seen this all over social media so sorry who to tag it to but it's delicious, quick and easy. Makes a perfect side dish add extra veg to anything in a sandwich, roll or even as a side with a meal. To be honest I love this just in the fridge to have a pick at. </p><p><br /></p><p>Tasty carrot salad </p><p><br /></p><p>2-3 large carrots (peeled with end taken off) then peeled into strips</p><p>1 tsp sesame or olive oil</p><p>1 tbsp light soy sauce</p><p>1 tbsp cider vinegar</p><p>1 tbsp sesame seeds </p><p><br /></p><p>Very easy just mix everything together and leave for an hour or so, Delicious and so easy to make, </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-65556567904672417742023-08-19T14:35:00.005+00:002023-08-19T14:35:55.580+00:00Corn ribs in the airfryer <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRudPuozBMvYaDxUGfJ9jjI7WQlGtBV1Jo2vLibqUImowJ-U8WVFI_8vAdhs5h4xTY91SKEzCHXBZi8ubJYASLvn0IAv4EjLJFpIJ9VZRF5VKJsnOR6ryI51PpLdXjZ--4pKcSUgeg_FWNapwT9mqBc5Bc9ntBOKKU-zB6Pm46MYgnwdhTxvkyFWJO0g/s206/corn%20ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRudPuozBMvYaDxUGfJ9jjI7WQlGtBV1Jo2vLibqUImowJ-U8WVFI_8vAdhs5h4xTY91SKEzCHXBZi8ubJYASLvn0IAv4EjLJFpIJ9VZRF5VKJsnOR6ryI51PpLdXjZ--4pKcSUgeg_FWNapwT9mqBc5Bc9ntBOKKU-zB6Pm46MYgnwdhTxvkyFWJO0g/s1600/corn%20ribs.jpg" width="155" /></a></div><br /> <p></p><p>I make more and more dishes in the air fryer lately and these corn ribs are an easy and delicious side vegetable especially when fresh corn on the cob is available in shops. </p><p>I served them with my Hunters Chicken recipe which can be found <a href="http://vicki-kitchen.blogspot.com/2016/09/hunters-chicken-slimming-world-friendly.html">here</a> (Click on the word here for the recipe)</p><p>They are fab for a side dish for BBQ when you could cook them on the grill or with anything and they are easy for children to eat too. You don't eat the middle just the corn kernels and sometimes a whole corn cob can be a bit much for a child so these are a great way for children to have more vegetables as they aren't spicy but if you wanted to add some chili or cayenne pepper feel free. </p><p><br /></p><p>Corn ribs in the airfryer </p><p>Fresh corn on the cob (cut into four pieces lengthways for each person)</p><p>spray oil </p><p>salt and pepper</p><p>smoked paprika</p><p>garlic powder</p><p><br /></p><p>It is difficult to say quantities as depends how many corn ribs you have but about 1/2 a tsp of each seasoning per cob should be fine. </p><p>Put the corn ribs in a bowl and spray with oil, Add salt, pepper, smoked paprika and garlic powder and mix well very well, I find it easiest to do this with my hands. </p><p>Place corn in air fryer basket and cook on 180 for ten minutes then check if browned if not done enough put on for another five minutes. </p><p>Serve hot </p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-65900142375745162162023-07-19T19:13:00.003+00:002023-07-19T19:13:38.119+00:00Mushroom and feta orzotto <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYa_o6ozTePrycYxScHD8rCi6EeIzT1y3LDuQW3_rVucAvwrqyb5aUV6c0u7QMsQbaH4CVZUAeNJVfDiMHl6rbxB6LYpmoZJY2Q-uJdBt-5ugVn2wiO5c2TUDoRSnyQO3kVeqcbfHg18BKPjhK4W3QkyXOpcuo7pTvv9TDZkEzLhS8QhBT11vxGklFPA/s206/mushroom%20orzotto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYa_o6ozTePrycYxScHD8rCi6EeIzT1y3LDuQW3_rVucAvwrqyb5aUV6c0u7QMsQbaH4CVZUAeNJVfDiMHl6rbxB6LYpmoZJY2Q-uJdBt-5ugVn2wiO5c2TUDoRSnyQO3kVeqcbfHg18BKPjhK4W3QkyXOpcuo7pTvv9TDZkEzLhS8QhBT11vxGklFPA/s1600/mushroom%20orzotto.jpg" width="155" /></a></div><br /><p></p><p><br /></p><p>I love orzo , I made this recipe when I had a vegetarian friend ask what recipes she could do with mushrooms. I am a big fan of orzo as it makes quick, tasty and easy dinners with no standing over it like risotto. </p><p>This recipe is vegetarian but could be vegan without the cheese and ensuring any stock used was vegan, I think smoked tofu could be a delicious extra too. </p><p><br /></p><p>Mushroom and Feta orzotto</p><p>250g orzo</p><p>1 onion (diced) </p><p>2 cloves garlic (crushed) </p><p>500ml vegetable stock (from a cube or stockpot is fine)</p><p>250g mushrooms (any variety sliced)</p><p>1 tsp dried thyme</p><p>200g feta (crumbled) </p><p>1 tbsp vegetable oil</p><p>salt and pepper </p><p><br /></p><p>Take a large saucepan or wok and put in the oil over low heat add the onions, garlic and thyme and cook over a low heat until onions are softened. </p><p>Add the orzo, mushrooms and stock and simmer gently until almost all the stock has absorbed. Taste to see if needs salt and pepper. </p><p>Dish up into serving bowls and top with crumbled feta cheese. </p><p>Serves 4 and I like to serve either with a salad or some broccoli </p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-49230548157308993972023-05-20T19:10:00.001+00:002023-05-20T19:10:19.807+00:00Chicken fajita pasta bake <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9dCksPXgdU6pVnmjfjmC7dA_OemcLUYuQNUb0mAMxA8ozgZp5LmFhPuf0ZJBPMst6x7iW0Os7cFiSMk49Q-f-fTZs_QTQIIpjfgxOrOfPLC3cYmw5r3oOtraTvM290_BjDQ7VxQFyLVz2Ir4uTn8db-_DA9OsMjRMaebmnecj7OYvGScIk1NMXyY/s1104/chicken%20fajita%20pasta%20casserole%20dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9dCksPXgdU6pVnmjfjmC7dA_OemcLUYuQNUb0mAMxA8ozgZp5LmFhPuf0ZJBPMst6x7iW0Os7cFiSMk49Q-f-fTZs_QTQIIpjfgxOrOfPLC3cYmw5r3oOtraTvM290_BjDQ7VxQFyLVz2Ir4uTn8db-_DA9OsMjRMaebmnecj7OYvGScIk1NMXyY/s320/chicken%20fajita%20pasta%20casserole%20dish.jpg" width="240" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1efDQON69SNFQkSITCySW04huGPrFn3uvbur0pfnH2hJqBjFZ-XnT7coq9A4MwVmTOIbFVFfau7n5CtSL5PrO6nrpIjfDD3aeRIVC-9yvAPNO6zssN9p04SXcLkNQWNYvuv3W5asC62ICSAo2w59dmDJrQozJLLiS6Bgo0Jcq0OkIdRiQpQIy1FL/s1104/Chicken%20fajita%20pasta%20bake%20plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1efDQON69SNFQkSITCySW04huGPrFn3uvbur0pfnH2hJqBjFZ-XnT7coq9A4MwVmTOIbFVFfau7n5CtSL5PrO6nrpIjfDD3aeRIVC-9yvAPNO6zssN9p04SXcLkNQWNYvuv3W5asC62ICSAo2w59dmDJrQozJLLiS6Bgo0Jcq0OkIdRiQpQIy1FL/s320/Chicken%20fajita%20pasta%20bake%20plate.jpg" width="240" /></a></div><br /><p></p><p><br /></p><p>I made this recently when I had some chicken and peppers and was going to make fajitas then forgot to get the wraps on the way home from work. I have my fajita seasoning in the cupboard always if you want the recipe for that click <a href="https://vicki-kitchen.blogspot.com/2014/08/sizzling-steak-fajitas-slimming-world.html">here</a> </p><p>It is a really quick and easy dinner serves 4-6 generously. You can use any pasta shape you like I like shells as the sauce sticks to them.</p><p><br /></p><p>Chicken fajita pasta bake </p><p><br /></p><p>250g pasta shapes (whatever you like) </p><p>2 chicken breasts or 4 thighs (cut into bite size pieces) </p><p>2 peppers red or yellow (sliced)</p><p>1 large onion (sliced)</p><p>2 tbsp fajita seasoning</p><p>100g grated cheese</p><p>tbsp olive oil or spray oil </p><p><br /></p><p><br /></p><p>Add the oil or spray a large frying pan or wok and over medium heat fry the chicken until browned then turn the heat down a bit and add the onions and pepper and stir fry until vegetables have softened .</p><p>Sprinkle over the fajita seasoning and stir fry over the low heat for about 5-10 minutes, In the mean time cook the pasta as instructions then drain and place in an ovenproof casserole dish. </p><p>Mix everything very well and scatter over the grated cheese. </p><p>Bake at 200/400/Gas 6 for about 20 minutes until top is browned. </p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-10550642082684480082023-04-30T13:29:00.000+00:002023-04-30T13:29:11.556+00:00Easy homemade flatbreads <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJNyVPXkmSF1jmn8qK2bSepMnqjTddErxcfL7H6qGhZize2VPRJuVfinQim7k_PiT6Bretq_klhTzcdRma8KfVS1yV3zz76ffcGnWBEi7E8NcWUa90A03t7uqHeQ0iCkr3mVuqSPh1Sl2TNtzv_ldsKG3pAVHqQimF9AYUpJbYK-xGy-tvLtOrRUA/s1104/flatbreads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJNyVPXkmSF1jmn8qK2bSepMnqjTddErxcfL7H6qGhZize2VPRJuVfinQim7k_PiT6Bretq_klhTzcdRma8KfVS1yV3zz76ffcGnWBEi7E8NcWUa90A03t7uqHeQ0iCkr3mVuqSPh1Sl2TNtzv_ldsKG3pAVHqQimF9AYUpJbYK-xGy-tvLtOrRUA/s320/flatbreads.jpg" width="240" /></a></div><br /><p></p><p><br /></p><p>I made these after forgetting to buy some wraps for dinner and found loads of versions of this recipe online, They are so quick and easy to make didn't even need to use my kitchenaid to make the dough, No kneading or resting just make shape and cook. </p><p><br /></p><p>I used them for a steak fajitas I made but they would be great as a side for a curry or chili or even with a soup instead of bread and they are very cheap to make and don't take much time either. </p><p><br /></p><p>Easy homemade flatbreads</p><p><br /></p><p>350g self raising flour</p><p>350g natural yogurt (fat free or full fat as you like can use greek yogurt too) </p><p>1 tsp salt </p><p>1 tsp baking powder</p><p><br /></p><p>Mix the flour, salt and baking powder together and then add the yogurt mix well using your hands until a dough is formed. </p><p>Separate into six portions and roll out each one at a time to a thin circle, I used a bowl turned upside down to stamp out the shape or you can just roll it out if you don't mind an irregular shape. </p><p>Place a frying pan on a medium heat no need to add oil or fat a dry pan works best.</p><p>Put the flatbread circle of dough in the pan and cook for a few minutes until browned then turn it over and cook the other side until lightly browned. </p><p><br /></p><p>makes six </p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-19886813180220072502023-04-09T10:22:00.002+00:002023-04-09T10:25:33.988+00:00Homemade sage and onion stuffing <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZqWzZ9RkjNFi5Vn-l7rMF8b6UzAuBjAmM2DIckd4Q00quOcH6dwrBJ2YizPRMI5j-4aKkZE-1RV5pZtTogWvfEvqjyd0OHFkdm5WzWgLz2-r_ng4VqoWVOz1oKdH1NgkrT-mkWCGoc0FnBMsMnoblV8RG5yOCV4IHsqt6gLQjT5aooBqBM8yoxZF/s1104/sage%20and%20onion%20stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZqWzZ9RkjNFi5Vn-l7rMF8b6UzAuBjAmM2DIckd4Q00quOcH6dwrBJ2YizPRMI5j-4aKkZE-1RV5pZtTogWvfEvqjyd0OHFkdm5WzWgLz2-r_ng4VqoWVOz1oKdH1NgkrT-mkWCGoc0FnBMsMnoblV8RG5yOCV4IHsqt6gLQjT5aooBqBM8yoxZF/s320/sage%20and%20onion%20stuffing.jpg" width="240" /></a></div><br /> <p></p><p>This is a proper old fashioned recipe, I know it's easy to pick up a packet of stuffing but this is really easy to make and you well have everything in that you need to make it too. </p><p>This can be vegetarian if you use vegetable stock but sometimes I fry up some sausage meat and add that too and mix well that's really tasty especially at Christmas or Easter. </p><p>The measurements are quite rough but once you make it you will see how easy it is. I like to leave the crusts on the bread but you can remove them if you like. </p><p><br /></p><p>Homemade sage and onion stuffing</p><p><br /></p><p>Half a loaf of white sliced bread (crust on or off as preferred)</p><p>1 onion (finely chopped)</p><p>2 tsp dried sage</p><p>25g butter</p><p>500ml hot chicken or vegetable stock (from a cube or stockpot is fine) </p><p>salt and pepper </p><p><br /></p><p>Break the bread into small pieces and place them in a large bowl. In a large frying pan melt the butter over a medium heat and add the chopped onion and the sage. Fry gently until the onion is soft but not coloured. </p><p>Add the onion mixture to the bread in the bowl and add about half of the stock and start mixing everything together, Keep adding the stock until you have a soft but not too wet mixture you might not need all the stock but keep mixing well. Taste and see if you need any salt and pepper , I often just add pepper as the stock and butter can be enough salt. </p><p>This made enough for two foil trays and I cooked them in my air fryer on 180 for about 10 minutes until brown. </p><p>You can also bake in the oven on Gas 6/200/400 until brown (about 20-30 minutes) </p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-67759957570399223762023-03-18T12:55:00.003+00:002023-03-18T12:55:48.913+00:00Navarin of lamb <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBN_DpVIlMXDAFlNDPiMDSfZSTTn4AuHyHbfcH28WCXTlaUbYjjvBpggzQ9pX889fZXo9K4JHBj07y6DKt5eRuupf0An4X-9mD1NbinM9BJ2n2XsWJIx8BEos2RxgmbZ6s3u0-1jnS1oP51INTxBicKhVYDlF8_jGf3RLJAG_zRaoRzk6ueRZb2ZrD/s1104/Navarin%20of%20lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBN_DpVIlMXDAFlNDPiMDSfZSTTn4AuHyHbfcH28WCXTlaUbYjjvBpggzQ9pX889fZXo9K4JHBj07y6DKt5eRuupf0An4X-9mD1NbinM9BJ2n2XsWJIx8BEos2RxgmbZ6s3u0-1jnS1oP51INTxBicKhVYDlF8_jGf3RLJAG_zRaoRzk6ueRZb2ZrD/s320/Navarin%20of%20lamb.jpg" width="240" /></a></div><br /><p></p><p><br /></p><p>I managed to get some lamb neck fillets and thought would make this, It's basically a French lamb stew and is easy to make all in one dish. </p><p>You can make it with lamb chops or diced lamb shoulder too and can vary some of the vegetables I make no claims to authenticity but it was delicious. </p><p><br /></p><p>Navarin of lamb </p><p><br /></p><p>700g diced lamb (or chops)</p><p>500g baby new potatoes (cut in chunks)</p><p>4 large carrots (peeled and cut into chunks) </p><p>6 shallots (peeled and halved or an onion cut into chunks) </p><p>200g frozen peas (no need to defrost)</p><p>750ml stock (vegetable or beef) </p><p>2 tsp dried thyme</p><p>2 cloves garlic (crushed) </p><p>2 tbsp tomato puree</p><p>2 tbsp flour</p><p>2 tbsp oil </p><p>salt and pepper </p><p><br /></p><p>Sprinkle the lamb with salt and pepper and then heat the oil in a heavy based pan and fry the lamb until lightly browned. Add the shallots, garlic and thyme fry gently until they have softened slightly then put in the tomato puree and stir. </p><p>Sprinkle on the flour and mix well, Slowly pour in about half of the stock and keep stirring so there are no lumps. </p><p>Pour in the rest of the stock and add the carrots and potatoes and bring to a gentle boil. Turn heat down to simmer and leave for an hour and a half then add the peas and cook for another twenty minutes. </p><p>Taste as it may need more salt and pepper. </p><p>Serves four </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-83998981755271841462023-03-12T18:46:00.002+00:002023-03-12T18:46:35.740+00:00Sage and onion chicken traybake <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtJne86cWiBW1f6AuQ-BeBsIWYQiszc7gtmT3SMq9NKa7XGd9rIXpxxR3_p2VAULjlXhV7XkgcdIrYxgYtLncFbLLlP9acFeugGjS5r9MfvY-PVGhFjG5Nfbnbt4fRrdus2TkOk0pOOI-IRFC_Y0mYC3nzltRSikEMgVfEiG-au-RRGoSQqzEfly0/s206/sage%20nd%20onin%20chicken%20traybake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtJne86cWiBW1f6AuQ-BeBsIWYQiszc7gtmT3SMq9NKa7XGd9rIXpxxR3_p2VAULjlXhV7XkgcdIrYxgYtLncFbLLlP9acFeugGjS5r9MfvY-PVGhFjG5Nfbnbt4fRrdus2TkOk0pOOI-IRFC_Y0mYC3nzltRSikEMgVfEiG-au-RRGoSQqzEfly0/s1600/sage%20nd%20onin%20chicken%20traybake.jpg" width="155" /></a></div><br /><p></p><p><br /></p><p>I have always loved sage and onion flavours with chicken so thought would try it in a traybake. I just sliced potatoes and onions placed in a deep baking tray and added chicken thighs on top. I drizzled rapeseed oil over the top and lots of salt and pepper and dried sage. I mixed them all together very well. </p><p>I roasted the tray at Gas 6 /200/400 until crispy and brown about 40-50 minutes and served with broccoli, peas and carrots. You can make a delicious gravy with the juices too.</p><p><br /></p><p>Sage and onion chicken traybake </p><p><br /></p><p>1 kg chicken thighs (skin and bone in)</p><p>1 kg potatoes (sliced)</p><p>2 red onions (sliced) </p><p>2 tsp dried sage </p><p>2 tsp salt </p><p>2 tsp pepper </p><p><br /></p><p>Place the onions, potatoes, sage and seasoning in a large roasting tin. Add the chicken thighs on top and mix everything well. </p><p>Bake at Gas 6 /200/400 until done and the potatoes are soft and the chicken is cooked through.</p><p><br /></p><p> </p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-53830716647120403882023-02-13T20:01:00.001+00:002023-02-13T20:01:20.226+00:00Creamy chicken and bacon baked spaghetti <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qBDpFXGO2150aiIq4uEulhACV1aT1XeD8nR5K03EJN1QxOaqWTHGl-S2uu2KWs2ZO2rJ9NK1LLNBGdfj7DyHWS1zdJAi6niIKuJf4RhdvBUZdhPD28mZa9EQeRvtqwzNTYiknIHQl_Yc41cOLPL79ap2w-xhE2ZzLj5RfPTyU6cG7iC6sGhTNg8I/s1104/chicken%20and%20bacon%20spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qBDpFXGO2150aiIq4uEulhACV1aT1XeD8nR5K03EJN1QxOaqWTHGl-S2uu2KWs2ZO2rJ9NK1LLNBGdfj7DyHWS1zdJAi6niIKuJf4RhdvBUZdhPD28mZa9EQeRvtqwzNTYiknIHQl_Yc41cOLPL79ap2w-xhE2ZzLj5RfPTyU6cG7iC6sGhTNg8I/s320/chicken%20and%20bacon%20spaghetti.jpg" width="240" /></a></div><br /> <p></p><p>I have seen various recipes for baked spaghetti so thought would give it a try, I love creamy pasta recipes so looked at a few and sort of pinched the best of them to make my own. </p><p>I think this is a very adaptable recipe as you could substitute mushrooms and quorn perhaps to make it vegetarian, Leave out the chicken even add salmon or prawns.</p><p>I had leftover chicken but you can buy cooked chicken easily enough. I also used own brand cream cheese but it's the Philadelphia type you want. </p><p><br /></p><p>Creamy chicken and bacon baked spaghetti</p><p><br /></p><p>250g (dry weight) spaghetti</p><p>100g Philadelphia (or own brand) cream cheese (light is ok too)</p><p>150g cooked chicken</p><p>100g diced bacon or pancetta</p><p>1 tbsp olive oil (or spray oil) </p><p>1 medium onion (diced)</p><p>2 cloves garlic (crushed) </p><p>1 tsp dried oregano</p><p>1 tsp dried basil </p><p>100ml milk</p><p>100g grated cheese </p><p>salt and pepper </p><p><br /></p><p>Add the oil or spray oil to a large pan or wok and place over a low to medium heat. put in the onion and gently fry for a few minutes then add the oregano, basil and garlic. Cook until the onion has started to soften then the bacon or pancetta can be added and again fried until soft and cooked. </p><p>Meanwhile cook the spaghetti in salted boiling water until almost done, Add the Philadelphia, cooked chicken and milk to the pan with the onion and bacon in and stir well. </p><p>Drain the spaghetti but keep a cup of the pasta water back (I put a cup in the colander to remind me). Put the cooked spaghetti into the chicken and bacon mixture and add half the cup of pasta water and mix well for a few minutes (you may need more of the pasta water you might not). </p><p>Pour the mixture into an ovenproof dish and sprinkle on the cheese bake at 200/400/6 for 10-15 minutes until the top is brown. </p><p>I like to serve with a side salad or broccoli</p><p><br /></p><p>Serves 4 </p><p><br /></p><p><br /></p><p> </p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-66919469825427511912023-01-07T16:51:00.003+00:002023-01-07T16:51:42.059+00:00Spinach and ricotta orzotto<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbN7XFIqUtG_V_R72fGmyx-_bahoT6xdFR2GnUpklbGUhohf197v2PmTvA3xPjbc_ETo-wHlQayefdRLwjJ2spLWzOOjcaY9US7_0pas-k2IqQJlj8NjMI35McCCz5j-55wXcUB65e4V4TX7mgCkz61p3GLm-WPQFIeSvv1jghIo9bQOsW7nSMcTT/s1104/spinach%20and%20ricotta%20orzotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbN7XFIqUtG_V_R72fGmyx-_bahoT6xdFR2GnUpklbGUhohf197v2PmTvA3xPjbc_ETo-wHlQayefdRLwjJ2spLWzOOjcaY9US7_0pas-k2IqQJlj8NjMI35McCCz5j-55wXcUB65e4V4TX7mgCkz61p3GLm-WPQFIeSvv1jghIo9bQOsW7nSMcTT/w300-h400/spinach%20and%20ricotta%20orzotto.jpg" width="300" /></a></div><p><br /></p><p><br /></p>This recipe came about when had some chicken breasts ready for dinner and was trying to think of a side dish as we had potatoes and rice already this week I just opened the cupboard and saw the orzo and knew I had a tub of ricotta in the fridge which put me in mind of my spinach and ricotta pasta but thought I'd try it with orzo which I know is a pasta but it's more like rice. (If that makes sense!!) I f you have never tried it orzo is a pasta shaped like rice grains and makes delicious risotto type dishes. <p></p><p>Anyway I made this and it was very popular with my family and was thinking this is a lovely vegetarian recipe but would be good with maybe cooked chicken or prawns in it too to make a one pot dinner. It is really quick and easy give it a try x</p><p><br /></p><p><u>Spinach and ricotta orzotto</u></p><p>250g orzo</p><p>1 tbsp olive oil or spray oil</p><p>1 onion (chopped)</p><p>2 cloves garlic (crushed) </p><p>1 litre vegetable stock (from a stockpot or cube is fine)</p><p>250g tub ricotta </p><p>100g bag pre washed baby spinach </p><p>parmesan shavings (if liked)</p><p>salt and pepper </p><p><br /></p><p>Place a large saucepan over a medium heat and add the oil(or spray oil) then add the onion and garlic, Fry until soft but not brown and then put in the orzo and stir well to coat the orzo. </p><p>Pour in the vegetable stock and stir, Simmer on a lower heat stirring occasionally until most of the stock has bubbled away, Tip in the tub of ricotta and mix well then add the bag of baby spinach and stir everything together until the spinach has wilted into the orzotto. </p><p>I find this needs quite a lot of seasoning so add a good teaspoon of salt and pepper and stir well and taste you might need a little more seasoning. </p><p>Serve with the parmesan shavings over if you like. </p><p>Serves four as a side dish or two as a main course</p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-44273569089561584632022-11-13T20:28:00.005+00:002022-11-13T20:28:43.063+00:00Potch (A Welsh favourite) <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhET35UtTtLLobMBy3caWGDU78j0j6iqsWcdgPvTwexsq7yYz4Yrt1ApW9yHvybipSt-LSphDXLrVXIpvq6KC_mRkIfyWilhn2E9USPXj-WA9xsfZhkLseVlIyi_cYDAmgDgzXQQ9xv-d3eY1EyrQ1BWFeudizRwmXccNvzeUzvC6mUNRpcyAFJZUZb/s4032/potch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhET35UtTtLLobMBy3caWGDU78j0j6iqsWcdgPvTwexsq7yYz4Yrt1ApW9yHvybipSt-LSphDXLrVXIpvq6KC_mRkIfyWilhn2E9USPXj-WA9xsfZhkLseVlIyi_cYDAmgDgzXQQ9xv-d3eY1EyrQ1BWFeudizRwmXccNvzeUzvC6mUNRpcyAFJZUZb/s320/potch.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'd never heard of this until I moved to Wales (30+ years ago I call myself Welsh adopted) it is easy and delicious. It is really economical too makes mashed potato go a lot further and if you use my method for the swede <a href="http://vicki-kitchen.blogspot.com/2013/02/the-singing-swede-slimming-world.html">http://vicki-kitchen.blogspot.com/2013/02/the-singing-swede-slimming-world.html</a> it makes it even easier.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cook your swede as according to the above instructions and you will have beautifully soft cooked swede all ready. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I have no idea why it's called Potch but there we go .(Answers welcome) </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Potch</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 large swede (cooked as above or peeled and chopped and boiled until tender then mashed)</div><div class="separator" style="clear: both; text-align: left;">4 large potatoes (peeled, chopped and boiled in salted water until tender then mashed)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix both mashed vegetables together, Season well with salt and pepper and serve with large pat of butter on top if liked. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-28982799583018302482022-10-29T10:04:00.003+00:002022-10-29T10:04:27.022+00:00Creamy cheese and spinach orzotto<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4pf56njM_IK_DizvAakNFZTmQ8ZoCiMb8Ic1AwEgnxm77dHLe85YrV78oOajLzxJZua-sk8T-ayjlJOB_IwRuHxVrPcU9_ZvYc057ukPGSkOh-ivQM3JXvRnFK-K36Dqz99nLxPtFyrNBIQ4lMT06RJ-zjnK9nBntCfSasHmHZ83aedL-OPbhZiI/s206/creamy%20cheese%20and%20spinach%20orzotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4pf56njM_IK_DizvAakNFZTmQ8ZoCiMb8Ic1AwEgnxm77dHLe85YrV78oOajLzxJZua-sk8T-ayjlJOB_IwRuHxVrPcU9_ZvYc057ukPGSkOh-ivQM3JXvRnFK-K36Dqz99nLxPtFyrNBIQ4lMT06RJ-zjnK9nBntCfSasHmHZ83aedL-OPbhZiI/s1600/creamy%20cheese%20and%20spinach%20orzotto.jpg" width="155" /></a></div><br /><p></p><p><br /></p><p>I had the idea of making this when I was just going to do some orzo to go with chicken but was thinking I could make it as a one pot dish too. It's really easy to make as you don't need to add the stock ladle by ladle as you do in a risotto you add it all together but you do need to keep an eye on it and stir it regularly.</p><p>If you haven't heard of orzo it's a type of pasta (you'll find it by the pasta in supermarkets) but it is shaped so it looks like grains of rice. It makes a nice change from the usual rice or potatoes and it's only about £1 a bag so very economical.</p><p>As I was serving this with chicken I used chicken stock but vegetable stock is fine and then it would be completely vegetarian too. The spinach I used was frozen leaf spinach but you could use a bag of baby spinach if you prefer.</p><p><br /></p><p>Creamy cheese and spinach orzotto</p><p><br /></p><p>250g orzo</p><p>500ml vegetable or chicken stock (I use stockpots)</p><p>1 onion (peeled and chopped)</p><p>1 clove garlic (crushed)</p><p>2 tsp butter</p><p>4 cubes frozen leaf spinach (defrosted) or a bag of fresh baby spinach</p><p>150g strong cheddar (grated) </p><p><br /></p><p>Place a medium size saucepan over a low to medium heat and put the butter in to melt. Once melted add the chopped onion and fry gently until soft then add the crushed garlic and fry for another minute or so then you can put in the orzo and give it a good stir. </p><p>Pour in the stock all in one go and bring to a simmer, Leave to simmer gently and let the orzo absorb the stock but stir frequently and keep the heat to medium so it's just a gentle bubble. </p><p>Once the stock has almost all absorbed add the spinach and cheese and stir until all melted together. There is probably no need to add salt due to the stock and cheese but I like to add freshly ground black pepper. </p><p>Serves two as a main dish but four as a side dish. </p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-66146897976118114182022-10-22T10:34:00.002+00:002022-10-22T10:34:22.273+00:00Creamy bacon and corn chowder<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3Fdh4VTM_JIKbOX_Vp8clZT9_8lmaCL0vnqeMaCfxlPFpTWdOwKK70UecmFYFnzez0P0ze7tDnRWIIWbDKYTydFWLiGK76HPeYx9zd8YJ11KKOc6E1296oX04jkko8-s6lMjjNZ96vLhHcNLNgkp7hgDakMhpL50jtpevAS8cCiXc3jRP1XXm0KT/s4032/Bacon%20and%20corn%20chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3Fdh4VTM_JIKbOX_Vp8clZT9_8lmaCL0vnqeMaCfxlPFpTWdOwKK70UecmFYFnzez0P0ze7tDnRWIIWbDKYTydFWLiGK76HPeYx9zd8YJ11KKOc6E1296oX04jkko8-s6lMjjNZ96vLhHcNLNgkp7hgDakMhpL50jtpevAS8cCiXc3jRP1XXm0KT/s320/Bacon%20and%20corn%20chowder.jpg" width="240" /></a></div><br /><p></p><p><br /></p><p>Definitely getting to be soup weather and this is an easy, tasty soup. It's quick to make and mostly uses store cupboard products. This chowder has bacon but you can easily make it vegetarian by leaving out the bacon.</p><p>Please feel free to add any other vegetables you fancy especially beans like butter beans they make it even more filling. </p><p><br /></p><p>Creamy bacon and corn chowder </p><p><br /></p><p>200g chopped bacon (or pancetta /lardons)</p><p>1 onion (diced)</p><p>1 large (325g) can of sweetcorn </p><p>1 litre vegetable stock</p><p>2 large baking potatoes (chopped and peel if you like)</p><p>200ml evaporated milk</p><p><br /></p><p>Take a large saucepan and fry the bacon over a medium heat until cooked then add the diced onion. If the bacon is very lean you may need to add a little oil to the pan.</p><p>Add the stock, potatoes and sweetcorn and bring to a boil, Reduce the heat and simmer until the potatoes are cooked and soft.</p><p>Add the evaporated milk and simmer for another five minutes. Give it a taste as you might not need salt if the bacon is salty but I do like to add some freshly ground black pepper. </p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-58363809014595789082022-10-11T20:09:00.013+00:002022-10-12T19:18:13.212+00:00The Mine at CF47 & Castelany's Fine Dining Merthyr Tydfil : A review <p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYei2vNQA4gn0GejlT8xsPYIFyQIo5uutMzfW__ioA2DWwiRrIgV52-hMYRdYk2vPHKa7LgS-OU6PJVzjwMgoUQ8xdf3oXnRKZNRpHI9r0wpZnoAE2_ry2IUaYAF5100Xoe2PtHq_t9G5inhZReHxjH1DmvF2SKWy_-eYlnD_t4ONZ9LfSFJQRljc5/s1104/spoon%20in%20the%20mine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYei2vNQA4gn0GejlT8xsPYIFyQIo5uutMzfW__ioA2DWwiRrIgV52-hMYRdYk2vPHKa7LgS-OU6PJVzjwMgoUQ8xdf3oXnRKZNRpHI9r0wpZnoAE2_ry2IUaYAF5100Xoe2PtHq_t9G5inhZReHxjH1DmvF2SKWy_-eYlnD_t4ONZ9LfSFJQRljc5/s320/spoon%20in%20the%20mine.jpg" width="240" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFeagTgMGyRZUt-qYkOj3JZkF_QFzT0xfj4hqUkOB3EcXWjn7fWKXAvvUC9mj1ckYjTkh0O1t1SDlvJiwYXqxCmTy8hM5twg36XwHcIJTdwixLSCitikQnewlofJkS_aZVRZejADKC4JncH4GotnE8CIl892DXtoBLmSWWdxiUW5WmddFa3GebfO6/s828/halloumi%20fries%20at%20the%20mine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="828" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFeagTgMGyRZUt-qYkOj3JZkF_QFzT0xfj4hqUkOB3EcXWjn7fWKXAvvUC9mj1ckYjTkh0O1t1SDlvJiwYXqxCmTy8hM5twg36XwHcIJTdwixLSCitikQnewlofJkS_aZVRZejADKC4JncH4GotnE8CIl892DXtoBLmSWWdxiUW5WmddFa3GebfO6/s320/halloumi%20fries%20at%20the%20mine.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o-EpdkJ1AR00cuLNPvbqE8ad--r8iOuHBTN2gciuHrANAcwEKYpsPoOApXCfnlxfzRodSX_PQbGsb-qzrf9lg-D2gghsUUk5FGaSV91ztvqD_pgNikzJQl6-8ELq6yrxREs78pPIc0Z66PAvWJMbUkE4VqEAR-oPuM48rjbzRa6dPE5I7ZRYbQUA/s828/salmon%20taglitelle%20in%20mine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="828" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o-EpdkJ1AR00cuLNPvbqE8ad--r8iOuHBTN2gciuHrANAcwEKYpsPoOApXCfnlxfzRodSX_PQbGsb-qzrf9lg-D2gghsUUk5FGaSV91ztvqD_pgNikzJQl6-8ELq6yrxREs78pPIc0Z66PAvWJMbUkE4VqEAR-oPuM48rjbzRa6dPE5I7ZRYbQUA/s320/salmon%20taglitelle%20in%20mine.jpg" width="320" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeyicQd8SUxdctWqDNoOqmLU88hVApk9rew3PIYVY6oPLSPbx8F1r96irNUSRjQmX_h-7ciexnlb8a1tO-mAc8k6DEr1e62SFdQo7tGV2f0nHQVBdz9xY04-MzUJMpFRuvr2rMoQwVfgI7PoHCfNElf6XZtjo-pmc7_v7Kcqe8rPJiS29JtmE3Zn4/s828/curry%20naan%20the%20mine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="828" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeyicQd8SUxdctWqDNoOqmLU88hVApk9rew3PIYVY6oPLSPbx8F1r96irNUSRjQmX_h-7ciexnlb8a1tO-mAc8k6DEr1e62SFdQo7tGV2f0nHQVBdz9xY04-MzUJMpFRuvr2rMoQwVfgI7PoHCfNElf6XZtjo-pmc7_v7Kcqe8rPJiS29JtmE3Zn4/s320/curry%20naan%20the%20mine.jpg" width="320" /></a></div><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgimG26HFSgEwwEvA6KL8tmGXOceFjFfomuKexnnljoPcGbHYOTuYLanzAMx2k0Hw-30BlBcdisYc_0npw7NubvkigG0rmJT15tDKRqfPkb9fVSXZJ_LtdYcaYDuvyXHyZtwXojh-LwgsZbPDwxKfhXItQ2BTI3E7wqgz9cgYVKQV8C8GL74V7XZH2/s1104/bar%20at%20the%20mine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgimG26HFSgEwwEvA6KL8tmGXOceFjFfomuKexnnljoPcGbHYOTuYLanzAMx2k0Hw-30BlBcdisYc_0npw7NubvkigG0rmJT15tDKRqfPkb9fVSXZJ_LtdYcaYDuvyXHyZtwXojh-LwgsZbPDwxKfhXItQ2BTI3E7wqgz9cgYVKQV8C8GL74V7XZH2/s320/bar%20at%20the%20mine.jpg" width="240" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl5Ok_jlFymajNgjdm4i68ya2WQbdoFx2CIs1xm1SoUnMdJpZVEwwwmf0As3UuFs7wiLzTEx2frVTy8sPZtLwEz-lFjW-_Ev5vPQOZZpSMvcm-uxMmKyTQGw1RBprvr1OrkmxWKYXxK_jDm0O6M8u90bmIs6KVHRUF_1xW8PpXYu4wG7iTh1ApLlC/s828/bruschetta%20at%20the%20mine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="828" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl5Ok_jlFymajNgjdm4i68ya2WQbdoFx2CIs1xm1SoUnMdJpZVEwwwmf0As3UuFs7wiLzTEx2frVTy8sPZtLwEz-lFjW-_Ev5vPQOZZpSMvcm-uxMmKyTQGw1RBprvr1OrkmxWKYXxK_jDm0O6M8u90bmIs6KVHRUF_1xW8PpXYu4wG7iTh1ApLlC/s320/bruschetta%20at%20the%20mine.jpg" width="320" /></a></div><br /></div><br /><p></p><p>This restaurant is tucked in a lovely spot in the High Street Pontmorlais in Merthyr Tydfil and it's a little intimate place. I had heard some really good things about this place before we visited from friends and colleagues. </p><p>We were greeted by a very friendly member of staff and shown to our table, A nice touch was the wooden spoon with the table number on submerged in some coal for the table. </p><p>While waiting to order could see a few boards with specials on including cocktails 2 for £12 and after checking with the bar staff they make almost all their cocktails in house. </p><p>We started with bruschetta for me and halloumi fries for my husband. The bruschetta were very good fresh flavours of tomato and basil and well seasoned. My husband had a very generous portion of halloumi fries with a sweet chili sauce which he really enjoyed. </p><p>Our main courses were very good too and you will not leave hungry! My husband had the Cwm Colliery Upside down curry naan this was a chicken tikka loaded naan topped with fries, rice, onion bhaji and mint sauce. This was enormous!! It was very tasty but the portion was huge.</p><p>My main course was the tagliatelle of salmon which was again delicious, Smokey tender salmon in a creamy sauce but couldn't finish the portion the staff were so lovely and helped us box up our leftovers to take home. </p><p>We were too full for dessert but watching the desserts passing us the they looked lovely. We will definitely visit again. </p><p>I know it is advertised as fine dining and I wouldn't say that but if you like friendly service, good food and generous portions this is the place. </p><p>Thanks esp to our servers Tilly and Eva who were super helpful and friendly x </p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-60334349715287249212022-10-08T10:40:00.005+00:002022-10-08T10:40:51.676+00:00Pad Krapao (pork stir fry dish) <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbw7CZ4aHWxdnxbLVVZyMKPCkzNlHTuk9NIy1jjFDdh3bS8C5x-2MaSvLx6eILsK7Jiu6JjEtPS_v3PA8ewiQN5losrMADns7DCdZZFJLsUKFlTvKpd32PgOoyELJSucTq1AWAhWaTh2kbdcMO1gUPbbgyLU1e_BdC6mVeXDnAyeoZAOjErRxoXrq/s206/pad%20krapow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbw7CZ4aHWxdnxbLVVZyMKPCkzNlHTuk9NIy1jjFDdh3bS8C5x-2MaSvLx6eILsK7Jiu6JjEtPS_v3PA8ewiQN5losrMADns7DCdZZFJLsUKFlTvKpd32PgOoyELJSucTq1AWAhWaTh2kbdcMO1gUPbbgyLU1e_BdC6mVeXDnAyeoZAOjErRxoXrq/s1600/pad%20krapow.jpg" width="155" /></a></div><br /> <p></p><p>I have seen this recipe many times on tiktok and it appears there are a lot variations I apologise to anyone Thai I offend if they don't think this is a genuine recipe for this. </p><p>This should use Thai holy basil but I could only find regular basil but the taste is still amazing. You can use pork, chicken or beef mince but happened to have pork mince in today so used that. </p><p>This is a very easy and quick dish and so tasty it's made in 20 minutes so makes a fab after work dinner. I know there are a few ingredients that might not be in your store cupboard but they are not too expensive I often get them from Lidl or Aldi when on specials week. </p><p>I served this over rice with a fried egg on top </p><p><br /></p><p>Pad Krapow</p><p><br /></p><p>500g pork mince (or chicken or beef)</p><p>3 cloves garlic (crushed) </p><p>1 onion (chopped) </p><p>2 red peppers (chopped)</p><p>2 red chilis (chopped or less if you prefer) </p><p>2 tbsp light soy sauce</p><p>1 tbsp dark soy sauce</p><p>1 tsp fish sauce</p><p>1 tbsp oyster sauce </p><p>bunch of fresh basil or Thai holy basil </p><p>4 eggs </p><p>cooked rice </p><p> oil </p><p><br /></p><p>Put a tablespoon of oil (or use spray oil) in a large frying pan or wok and place over a medium heat. Add the onions, peppers, chili and garlic and fry for a few minutes then add the mince and turn the heat up a little and fry the mince until brown.</p><p>Pour in the light and dark soy sauce, the fish sauce and the oyster sauce and mix well. Turn down the heat and in the meantime fry the eggs in a separate frying pan. </p><p>Stir in most of the basil (save some to scatter on top after) and mix for a few minutes. </p><p>Serve over rice with the fried egg on top. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-61600656649552893572022-09-23T17:39:00.002+00:002022-09-23T17:39:31.308+00:00Slow cooker beef short rib ragu <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM9WABz0oG4b-GpiKPSl2LASNXNM7HN-NXldO1W6TmUI8nkEtSOSb78cCSJiSwGszJ-g10iGHDQENwnGX-QNvOmPVPet-ZqX4ND7Ja2p-_J6_9ngug4Aw9Hxl_HP2uELz7mAckr2yWEbOwpbsHtlOJCEFxpd_eYVeICBepmgcfVVBJLdrIJxU3TO_/s206/beef%20short%20rib%20ragu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="206" data-original-width="155" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM9WABz0oG4b-GpiKPSl2LASNXNM7HN-NXldO1W6TmUI8nkEtSOSb78cCSJiSwGszJ-g10iGHDQENwnGX-QNvOmPVPet-ZqX4ND7Ja2p-_J6_9ngug4Aw9Hxl_HP2uELz7mAckr2yWEbOwpbsHtlOJCEFxpd_eYVeICBepmgcfVVBJLdrIJxU3TO_/s1600/beef%20short%20rib%20ragu.jpg" width="155" /></a></div><br /><p></p><p><br /></p><p>My son Fred gave me the idea for making this but hadn't got around to it until last week when I was going to be out all day at a food festival and wanted to put a bolognese sauce in the slow cooker for when we got back. Having just returned from our holiday I realised in the morning I had no minced beef in the freezer. </p><p>I did however have some beef short ribs I'd picked up reduced with the intention of cooking them on the BBQ and then remembered my son making a beef short rib ragu so thought would give it a try the whole family loved it and it was so easy and delicious. </p><p><br /></p><p>Slow cooker beef short rib ragu</p><p><br /></p><p>2 beef short ribs</p><p>1 large onion (diced)</p><p>2 cloves garlic (crushed)</p><p>1 x 400g can chopped tomatoes</p><p>1 x 400g carton tomato passata</p><p>2 tbsp tomato puree</p><p>1 beef stockpot (or stock cube)</p><p>1 tsp dried oregano</p><p>1 tsp dried basil </p><p>tsp each of salt and pepper </p><p><br /></p><p>So easy just place everything in your slow cooker and cook on low for 8 hours. Once finished remove lid and take out the beef short ribs (the meat will be falling off the bones). Put the beef in a separate bowl and remove any excess fat and sinew and then shred the meat and add it back to the slow cooker and mix well. Taste in case it needs more salt or pepper. </p><p>Serve over pasta of your choice. </p><p>Serves 4-6</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-47656547962793063132022-09-04T16:08:00.002+00:002022-09-04T16:08:16.412+00:00Moonblush tomatoes <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapLuppKfR7FjyA-HljnBRonG4cbs7IFuwo4xvGuc1v7cuTJBNwao99S0Jn8q1BZEq0jqWpP5pdWT48A4lgS1vxMiDRRM6Y6X3JKZ_ICBuu_yViht8YErjY8Zasdv1Tyw_tY8pvq25uKsaIas8QGYyguW218Px-lCMx2tZSxasLreidqBjoObsrLlj/s4032/moonblush%20tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapLuppKfR7FjyA-HljnBRonG4cbs7IFuwo4xvGuc1v7cuTJBNwao99S0Jn8q1BZEq0jqWpP5pdWT48A4lgS1vxMiDRRM6Y6X3JKZ_ICBuu_yViht8YErjY8Zasdv1Tyw_tY8pvq25uKsaIas8QGYyguW218Px-lCMx2tZSxasLreidqBjoObsrLlj/s320/moonblush%20tomatoes.jpg" width="240" /></a></div><br /> <p></p><p><br /></p><p>This recipe is perfect for this time of year I had a glut of cherry tomatoes and although have made this before forgot how tasty it was. It's also good if you come across reduced punnets of cherry tomatoes it really transforms them. </p><p>The recipe is from Nigella Lawson and is barely a recipe but once you have made these little flavour bombs I know I can't leave them alone. The best bit is that you put them in the oven then turn the oven off so I always make these in the evening after having the oven on so don't waste the energy from having the oven on. </p><p>These don't go dry like sun dried tomatoes but the way of cooking just massively concentrates the tomato flavour and they are really versatile. You can have them just to snack on or pop them into pasta sauces or on toast or in a sandwich whenever you like a really delicious tomato taste. </p><p><br /></p><p>Moonblush tomatoes </p><p><br /></p><p>Cherry tomatoes (halved or if you have larger ones just cut them smaller) </p><p>oil</p><p>Italian dried herbs such as oregano or basil or whatever you fancy</p><p>chopped garlic </p><p>salt and pepper </p><p><br /></p><p>Put oven on at Gas 6/200/400</p><p>Place the tomatoes in an ovenproof dish and drizzle with oil (or spray oil if using) sprinkle over the dried herbs, garlic and season well with salt and pepper.</p><p>Put the dish into the oven and then turn oven off immediately and leave overnight with the door closed and in the morning you will have these delicious juicy, tasty tomatoes. </p><p><br /></p><p>Sorry not for exact amounts but it depends what you have to hand x</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-1720567780840565522022-08-28T13:04:00.002+00:002022-08-28T13:07:10.928+00:00Creamy Cajun chicken spaghetti<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolRyHiZbKE7L_sn0q4wid0KYJ91s67ZsFyUc9TxHNibhtmC8nEOTDqU1UeYkHsocBxpgD_6SHD01wo7GPOpj-PcO53Yo9Q3f1Q5NuPPIcKWwpNmcDLi6myLqFCytHVqFL9EeqjlNqNQ4bL5SJZ4zRmiVn5la2agSvylSL1swFNSRNcbEd9um7Y7L_/s1104/creamy%20cajun%20chicken%20spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolRyHiZbKE7L_sn0q4wid0KYJ91s67ZsFyUc9TxHNibhtmC8nEOTDqU1UeYkHsocBxpgD_6SHD01wo7GPOpj-PcO53Yo9Q3f1Q5NuPPIcKWwpNmcDLi6myLqFCytHVqFL9EeqjlNqNQ4bL5SJZ4zRmiVn5la2agSvylSL1swFNSRNcbEd9um7Y7L_/s320/creamy%20cajun%20chicken%20spaghetti.jpg" width="240" /></a></div><br /><p></p><p><br /></p><p>I made this when I had some leftover roast chicken and wanted to make another meal and thought this would make it go further. I love creamy pasta sauces but made this one quite light by just a little cream so not too rich. The Cajun spices give it a little kick but not too hot and spicy but as always add more if you like it hot! The Cajun seasoning is easily available in most supermarkets. </p><p>This makes plenty to feed a family of four but you can stretch it to go further by cooking more pasta as there is lots of sauce. It's a very adaptable recipe you could add more vegetables like mushrooms, courgettes, corn or peas which again will make it go further. </p><p><br /></p><p>Creamy Cajun chicken spaghetti </p><p><br /></p><p>250g leftover cooked chicken</p><p>200g spaghetti</p><p>1 tbsp (15g) Cajun seasoning </p><p>500ml chicken stock (from a stockpot or cube is fine) </p><p>2 tbsp (30g) plain flour</p><p>100ml single cream </p><p>2 red or orange peppers (chopped)</p><p>1 large onion (chopped)</p><p>spray oil or tbsp oil </p><p><br /></p><p>Put the oil in a large pan or wok and place over a medium heat on the hob, Add the chopped onion and peppers and fry until soft usually just takes a few minutes. Add the Cajun seasoning and fry for a minute or two then sprinkle in the flour, Slowly add the stock whisking all the time so it doesn't go lumpy. </p><p>Gently stir in the cream and the chicken and lower the heat to a gentle simmer. In the meantime cook the spaghetti as per instructions then drain but keep back half a mug of the pasta water. </p><p>Add the cooked spaghetti to the creamy chicken sauce and mix well adding a splash or two of the pasta water and keep stirring to thicken the sauce. </p><p>Serves 4 </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.comtag:blogger.com,1999:blog-7489886007956442997.post-18396536027499892342022-08-04T10:31:00.008+00:002022-08-04T10:33:21.308+00:00Easy, cheesy potato bake <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zJeMqitHLkvZc8ZVACisuRneUfLIgB8O3ATX2YHTdyiQyA3ksxfCNH3sB2z0MtD2FXaaO7b1U_y5Q01bb_6llAL10B5F5v-O2fMMlNzwxF2yOUkrWhDjS5MQLiLj5sNlad9xh9GWaJUlTosDpgjso9JrUY8A9U6QabWbWYFu20uNI8QcGVoZrjNB/s1104/easy%20cheesy%20potato%20bake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zJeMqitHLkvZc8ZVACisuRneUfLIgB8O3ATX2YHTdyiQyA3ksxfCNH3sB2z0MtD2FXaaO7b1U_y5Q01bb_6llAL10B5F5v-O2fMMlNzwxF2yOUkrWhDjS5MQLiLj5sNlad9xh9GWaJUlTosDpgjso9JrUY8A9U6QabWbWYFu20uNI8QcGVoZrjNB/s320/easy%20cheesy%20potato%20bake.jpg" width="240" /></a></div><br /><br /><p></p><p><br /></p><p>I wanted to make something a bit different to just mashed potatoes and fancied something with a cheese sauce then remembered years ago using a low fat cheese spread warmed up as a sauce so thought this would be good with potatoes. </p><p>Looking in the fridge I had a bag of new potatoes already in the veg drawer and although don't usually use new potatoes for mash thought would try it as no need to peel as the skins are very thin but feel free to use other potatoes but would probably advise to peel them unless you like a more rustic texture. </p><p><br /></p><p>Easy cheesy potato bake </p><p><br /></p><p>1 kg new potatoes</p><p>1 tub (125g) cheese spread (I used Cathedral City light) </p><p>100g grated cheese</p><p><br /></p><p>Cook the potatoes in salted boiling water until soft then drain and return to the pan. Mash the potatoes and then stir in the tub of cheese spread and mix very well. </p><p>Place in a ovenproof casserole dish and sprinkle on the grated cheese. </p><p>Put under a hot grill until browned. </p><p><br /></p><p>Told you it was easy!!</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Vicki-kitchenhttp://www.blogger.com/profile/12138498721041791902noreply@blogger.com