Author Archive
Moussaka
Mmm this turned out really well; the picture doesn’t really do it justice. Kerri has written out the partially home-grown, partially looked-up recipe that we used: 500g lamb mince Onion 3 gloves garlic Red wine Vegetable stock Large tin of tomatoes Mint Oregano Cinnamon Bay Salt and pepper Fry onions and garlic until translucent. Add […]
Read More..>>Pot Roasted Chicken with Creamy Lemon Sauce
Yesterday we decided that today we would spend the whole day indoors and cook pot-roasted chicken. Which we did. First we browned the chicken and then sweated onions, celery, carrots and leeks. Then the chicken went back into the pot with the vegetables and thyme, bay, cloves and peppercorns. We added half a bottle of […]
Read More..>>Chicken Tagine
Tuesday night seems to have become Marathon Cooking Night. Last week we made three dishes, this week we did the fajitas and chicken tagine, which we ate last night. It was good, we had it with cous-cous and bread while watching Masterchef. G
Read More..>>Beef Fajitas
After the success of last week’s chicken fajitas, we attempted steak fajitas. We did them exactly the same way but they just weren’t very good. I don’t know why. They were edible but just not brilliant. G
Read More..>>Battle Of The Baking Trays
Since we began making muffins, we’ve been using small, fairy cake trays. They work ok but not brilliantly. Last week, my mum bought us a silicone muffin tray and a friend bought us a heavy, metal muffin tray. This morning, Stephen decided to put them both to the test. So far, the silicone is the […]
Read More..>>Chicken and Meringue (not together)
Last night, we had people over for dinner and decided to cook Jamie’s chicken in pastry. After making up a dough of flour and water, the seasoned (garlic, lemon, sage and thyme) chickens are encased in pastry and baked in the oven for an hour. Once they’re ready, the pastry is broken open and discarded […]
Read More..>>Chicken Fajitatatatas
We sort of made this up as we went along. Marinated the chicken pieces in some olive oil, lime juice, chilli, coriander, garlic, salt and pepper. Fried it off in the wok, removed to a plate, fried off the red onion and peppers and then served with corn wraps, tomato salsa and sour cream. Could […]
Read More..>>Honey and Mustard Salmon
This was my idea and something I used to cook quite a lot, it didn’t come out the same as it used to though. I think it’s because I usually cook fish for twice as long as it actually needs as I’m so scared of fish poisoning. The extra cooking time means the honey goes […]
Read More..>>Mushroom and Thyme Risotto
Tonight, we had planned to have salmon fillets for dinner but we were cold and hungry. Stephen found this Jamie Oliver recipe in The Naked Chef, we had all the ingredients so we left the salmon in the fridge. It was really good.
Read More..>>Cabbage and Bacon Galette
This is a recipe we’ve been wanting to try for ages, from Joanne Harris’ French Kitchen. It uses a sort of batter made from bacon, shallots, garlic, parsley, flour and milk. This is spooned into a dish, topped with steamed savoy cabbage and finished with another layer of the batter; it’s then baked in the […]
Read More..>>