Recipe: Prawn pad thai


Borderfields got in touch and asked me to put together a recipe using one of their oils. I racked my brains and decided to make something from one of my favourite cuisines. The garlic infused oil was the perfect accompaniment to use in a pad Thai. The flavour really came out in the vegetables and added a tasty spice to the dish. It would be great to add a subtle twang to a curry too.

This recipe was adapted from Fay Makes It Easy. Such a good book and all the recipes are so simple!


Serves 2

Ingredients:
2 tbsp of Borderfields garlic infused oil*
1/2 pack of flat pad thai noodles
1/2 bag of beansprouts
1 pack of tenderstem broccoli
2 mini pak choi
Half a pack of spring onions
1 pack of king prawns
1 tbsp of soy sauce
1 tbsp fish sauce
A handful of coriander
A sprinkling of chopped salted peanuts (optional)



Method:
1. Chop the spring onions and broccoli into bite-sized pieces. Shred the park choi.

2. Heat up the garlic oil in a wok and then add all the vegetables including the bean sprouts too. Cook for around 2-3 minutes.

3. Add the prawns and cook through.

4. Cook the noodles according to the packet instruction.

5. Add the soy sauce and fish oil to the dish. Give it a good stir.

6. Once the noodles are cooked, drain them in cold water and then add to the wok. Mix everything together.

7. Divide between two bowls. Sprinkle on the chopped coriander and some chopped peanuts if you wish - then tuck in!

As always I'd love to know if you made this, please do tweet me!



5 Comments

Recipe: Ultimate mac and cheese


Mac and cheese is one of my all-time favourite comfort dishes. It's so hard to get right but when it's cook to perfectly, it tastes heavenly. Just not the most photogenic of food dishes! So when I was kindly sent some Norwegian Jarlsberg cheese I decided to attempt it for the first time. I used a Jamie Oliver recipe as a base. Jarlsberg is a great cheese to use because it still keeps it's intense nutty flavour when it's melted.



Feeds 4

Ingredients:
20g butter
1.5 heaped tbsp plain flour
4 tsp of lazy garlic
3 bay leaves
1 pint of semi-skimmed milk
300g macaroni pasta
1 pack of cherry tomatoes
4 rashers of bacon
Splash of Worcester sauce
150g grated Jarlsberg cheese*
100g grated parmesan cheese
1 big handful of breadcrumbs
Olive oil


Method:

1. Grill the bacon under the grill until it is nice and crispy. Once cooked, put aside to cool down.

2. While the bacon is cooking, melt the butter in a large saucepan over a low heat, add the flour then turn the heat up to medium. Keep staring until you get a paste like mixture.

3. Add the garlic and keep stirring until the garlic is nice and golden. Add the bay leaves.

4. Slowly add the milk and keep stirring until the sauce is lovely and smooth. Bring the mixture to a boil and then leave it to simmer. Stir occasionally so it doesn't stick to the bottom of the pan. Preheat the oven to around 200 degrees.

5. Boil some water and add the pasta. Cook to the packet instructions.

6. Meanwhile roughly chop the tomatoes and bacon. Season them with salt and pepper to your taste.

7. Once the pasts is cooked, drain it and add it to the sauce. Then add the grated cheeses, tomatoes, bacon and Worcester sauce.

8. Make sure the sauce isn't too thick as it will thicken in the oven. Add some water if you need too.

9. Transfer the mixture into a oven-proof casserole pan before popping in the oven for around 30 minutes until the mixture is bubbly and golden brown.

10. Whilst it cooked, heat some olive oil in a frying pan over a medium heat before popping in the breadcrumbs. Stir and toss the breadcrumbs around until they're crispy but not too burnt!

11. Sprinkle some breadcrumbs over the finished mac and cheese for a lovely cranky topping before tucking in. Enjoy!

As always, please do let me me know if you give this a whirl and drop me a tweet!


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The £3.50 ASDA wonky veg box - what can you make?

ASDA got in touch and challenged me to rustle up three recipes using their new Wonky Veg box. Priced at just £3.50, the cardboard box is full off seasonal vegetables. With the only snag being the fact they're all a little bit misshapen. But they taste perfectly fine! It's to encourage the public to waste less food and trying the imperfect vegetables that usually get thrown away.

So what did I make? Well I put together three different recipes and still have so much left over! The below menu fed five people comfortable. The only vegetables pictured below that were bought separate was the radishes and the spring onions and I didn't have many salad items. 


Prawn cocktail

Ingredients:
Half a cucumber
3 peppers
1 bag of radishes
1 pack of cooked king prawns
8 spring onions
5 heaped tbsp light mayo
4 tbsp tomato and chilli chutney
2 tsp Worcestershire sauce
2 tsp creamed horseradish
A splash of lemon juice

Method:
1. Mix the mayo, chutney, Worcester sauce, horseradish and lemon juice together to make the seafood sauce.

2. If you have one, used a spiralizer to create cucumber ribbons. Place the chopped salad nicely in a small glass bowl.

3. Place 5-6 prawns in the middle before pouring a couple of tablespoons of the sauce over the top.



Cottage Pie - taken from Hairy Bikers Dieters cookbook with a few weeks

Ingredients:
800g potatoes
3 leeks
150g low fat creme fraiche
500g extra lean mince
1 can of chopped tomatoes
3 tbsp of tomato puree
2 tsp Worcestershire sauce
1 parsnip
2 carrots
3 small onions
500ml of beef stock made with one stock cube
Salt and pepper to taste

Method:
1. Cook the mince, parsnip, carrots and onions in a large dish for around ten minutes - until the meat has browned.

2. Stir in the chopped tomatoes, tomato puree, Worcestershire sauce and beef stock. Bring to the boil and then let it shimmer for around 40 minutes. Stirring occasionally.

3. Once the meat has been shimmering for around 20 minutes, peel the potatoes. Chopped into small chunks and cook them until they are soft.

4. Once the potatoes are nearly done, sautรฉed the chopped leeks for five minutes. They must be softened but not coloured.

5. Drain the potatoes, tip back into the pan and add the creme fraiche and leeks. Mash everything together until it is smooth. Preheat the oven to 200 - adjust accordingly.

6. Pour the beef mixture into an ovenproof dish and layer with the mashed potato.

7. Bake for 30 minutes in the oven or until the topping is lovely and golden. Serve with savoy cabbage or a veg of your choice!



Carrot cake with cream cheese frosting

I've actually made this before and posted the recipe on the blog.

Overall I was so impressed with the box and really couldn't believe just how many different types vegetables were in it. It's fantastic value for money and a great way to encourage people to eat healthier.
4 Comments

Recipe: Coconut and Lime Cake


Loaves are fast becoming my favourite thing to bake! This time it's a Coconut and Lime cake from Levi Roots. I added my own lime glaze to keep it even more of a zingy kick and changed a few of the ingredients. You can never have too much citrus in a cake!


Ingredients:
175 self-raising flour
1 tsp Bicarbonate of soda
175g baking spread
175g caster sugar
3 eggs, lightly beaten
50g desiccated coconut
Finely grated zest and juice of two limes

For the glaze:
125g icing sugar
Finely grated zest and juice of one lime
4 tsp of water


Method:
1. Preheat the oven to 180 degrees. Adjust depending on your oven if you have too.

2. Put the flour, butter, bicarbonate of soda, eggs, coconut, caster sugar and lime in a large mixing bowl.

3. Use an electric whisk, start off slowly and then gradually increase the speed. Mix together until the batter looks light and fluffy.

4. Pour the batter into a lined and greased loaf tin before popping in the oven for around 40 minutes. Make sure you keep an eye on it as it cooked very quick!

5. Once baked, take it out and leave it to cool for ten minutes in the tin before popping it on a wire rack to cool completely.

For the glaze:
1. Pop all the ingredients into a bowl and mix until you get the desired thickness.

2. Pour over the loaf once it has cooled.

Let me know on Twitter if you decide to make and I'd love to see a picture. Happy baking!


7 Comments

5 of my favourite cookbooks


Cookbooks are my jam. I don't even want to count how many I have. I absolutely love buying them, settling down in bed flicking through the pages and rustling something up that looks vaguely like the picture. I am addicted. But these five are my current favourites.

1. Levi Roots Reggae Reggae Cookbook
Caribbean food is up there with one of my favourite cuisines and this cookbook is perfect for beginners. The recipes are so simple to make, ingredients aren't too tricky and everything tastes utterly delicious. I love the fact the book tells you all about Levi Roots and the journey he's made to get to where he is today. The Jamaican Ginger Cake recipe is perfection. Next on my list is the coconut cake and sweet potato pudding. Best start baking!

2. Lola's Forever
Every single recipe in this book looks mouth-watering. I've had a Lola's cupcake before in London so was over the moon when I was kindly treated to this book from the mother. It has every different type of cupcake, tray bake and loaf you can imagine. And then some more. Some recipes are quite time-consuming so it's best to set aside a lot of time for the kitchen. But they always come out perfectly and taste great. The rocky road cupcakes are bookmarked for my next baking session.

3. Mary Berry's Baking Bible
How could I not include the Queen of baking eh? The recipes always use simple, wholesome ingredients - nothing worse then wondering where the hell to get certain bits and pieces - and Mary always break down exactly what you need to do perfectly so there's not room for error on your part. She has everything covered. The cakes aren't anything too fancy but they're old favourites and always hit the spot. The Frosted Walnut Layer Cake has been calling my name for a while!


4. Jamie's Ministry of Food
I have a soft spot for Jamie Oliver but sometimes he gets a bit too fussy and includes recipes that take forever. That's ok on a lazy Sunday but who has time for that midweek when you feel like your stomach is about it eat itself? This is an oldie but a goodie. It's got some great British classics and lots of hints and tips to help you get to know your way around a kitchen. It's a fantastic option for those who are just starting to experiment. I still can't believe I haven't made the Baked Camembert Pasta. I'm slacking.

5. The Hairy Bikers' family Cookbook Mums Know Best
I wish I could employ the Hairy Bikers to be my full time cooks. These men are my heroes! They always create such hearty dishes with a slight twist to help keep them feeling fresh. After all, how many times can you have Shepherd's Pie eh? This one features all different types of cuisines but they all have a slight British twist to them which means they'll suit even the fussiest of eaters. Nothing to too intense. The cheesy cottage pie is such a crowd pleaser and always gets a nod of approval from guests. I think the curried salmon will be my next dish I tackle!


What are your favourite cookbooks? I'm always after suggestions! 
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Recipe: Fruity breakfast bars


Breakfast is the most important meal of a day but so easily missed. A quick slice of buttery toast, a flaky croissant from the coffee shop or a plastic bowl of cereal hurriedly eaten on the train are often the choice for busy commuters. But you can be healthy and still eat something substantial on the go. Flahavan's challenged me to #betteryourbreakfast and put together something a little different for the morning. Make these simple fruity breakfast bars on a Sunday night and you'll have something tasty and filling for the rest of the week.


Ingredients:
50g desiccated coconut
250g Flahavan's Irish Porridge Oats Multi Seed*
100g chopped dates
1 can of condensed milk
125g mixed nuts
75g apricots

Method:
1. Warm the condensed milk in a large pan. Pre-heat the oven at 130 degree - adjust if you're using a fan oven.

2. Mix all the dry ingredients in a large mixing bowl before pouring in the milk. Give a good sure to ensure everything is coated.

3. Line a 9x13 inch pan with greased parchment paper before pouring on the mixture. Make sure it's all evenly spread and pat it down with a spatula.

4. Pop in the oven for around 30 minutes or so. Keeping checking them as some ovens cook quicker or slower.

5. Leave in the dish for around 15 minutes.

6. Cut into 16 chunky slices and let them cool down completely. Store them in a cake tin to help keep them fresh.



As always please do send me a tweet if you make them, I'd love to know!

Inspiration for the recipe taken from Queen Nigella!

7 Comments

Recipe: leftover turkey Vietnamese-style broth with Brita


Brita got in touch and asked me to put together a soup recipe using their snazzy Russell Hobbs Purity Glass Kettle. During the winter months soup is my go-to. It's healthy, filling and really doesn't take too long to rustle in the kitchen. I love a spicy Vietnamese inspired broth. This won't win any awards for authenticity but it's great way to use up the leftover turkey hogging your fridge.


Feeds 2

Ingredients:
1 litre of vegetable stock
2 crushed garlic cloves
1/2 bag of beansprouts
1 chilli, deseeded
1 tbsp Fish sauce
3 tbsp dark soy sauce
1 tsp of Chinese 5 spice
Leftover cooked turkey
150g dried wholewheat noodles
A handful of fresh coriander
1/2 pack of baby sweetcorn
1 lime, cut into wedges for decoration
4 spring onions and one chopped chilli for decoration


Method:

1. Pour the stock into a large saucepan, stir in the fish sauce, soy sauce and garlic before popping in the finely chopped chilli. Leave to simmer for 5 minutes.

2. Pop the baby sweetcorn, Chinese five spice and pepper in the stock. Leave to cook for around 15 minutes - keep stirring. I prefer the vegetables to still have a crunch to them.

3. Cook the noodles according to the packet instructions.

4. Pop the turkey into the broth to warm through. Add the beansprouts too.

5. Divide the noodles equally and poor over the ready made broth.

6. Garnish with the chopped spring onions, a sprinkling of coriander, chopped chilli and a wedge of lime.

As with all my recipes, I'd love to know if you attempt them so please drop me a tweet!

2 Comments

An Italian feast with Napolina


Napolina got in touch to see if I wanted a break from all the festive food and have a little Italian feast before Christmas. How could I say no to an offer like that?

The kind folks sent me over an extra virgin olive oil, balsamic vinegar, passata, pesto and pasta to rustle up a Sunday night dinner. I've been a fan of Napolina for a while so was looking forward to cooking up a storm.



I opted for some trusty homemade pizzas with a cheeky stuffed crustready made base. Go big or go home I say. It was Sunday ok? And I was nursing an hangover. Pesto makes the world go round so I opted for sweet peppers, mushrooms and onions with a drizzle of the good stuff. Perfection! For the meat eater, chorizo, mozzarella pearls and peppers always go down well.

What are your favourite pizza toppings? Always after some inspiration!

Paired with some crusty bread with balsamic vinegar and oil alongside a basic dish of pesto pasta and sundried tomatoes, it was a feast set for a King. Thanks for such a cosy night in Napolina!



3 Comments

3 simple ways to eat your morning porridge

Now that the days are cold and dark, a bowl of cereal in the morning just isn't going to cut it. I personally need something a bit more substantial and warm to heat up my chilly bones. Enter the humble porridge. Alpro got in touch and sent me over a little care package* including their oat original drink. Rich in fibre and low in fat, the milk substitute has no added sugar and is naturally lactose free. With this healthy alternative, here are three simple toppings that help to jazz up my porridge in the morning.

1. Blackcurrant jam and juicy blackberries


Nothing quite like a big dollop of jam in the middle of your porridge to sweeten it up. That sweet tooth still needs to be fed at breakfast! I'm loving blackcurrant jam for a change. It doesn't taste as sugary as strawberry or raspberry. Pop in some fresh fruit help you get one of your five a day.

2. Apple and cinnamon


This combination just screams the festive season to me. I'm a cinnamon monster this year and put it on everything. Apples and cinnamon are one pairing that just get each other. They go fantastic together.

3. Chopped nuts and bananas


This may be my favourite one of the bunch. The chopped nuts add great texture with the stodgy oats. Bananas? Maybe the best breakfast fruit out there right. I could eat a good couple of bowls of this before work if I had time. And a big enough stomach.

What is your favourite porridge topping?
1 Comments

Recipe: Roasted Vegetable Chicken Tikka Masala

I'm trying very hard to get my eating habits back into a good place recently. I'm following a simple, healthy eating plan during the week which helps me to indulge over the weekend. I find 80:20 is the key  - I've lost 6lbs in just under a month. As a result I'm cooking Slimming World dinners during the week. A little while ago I was invited along to see the new launches of Slimming World products in Iceland. I'm already a huge fan of the range so was pretty excited to see they've introduced two new sauces to help make things a little easier in the evening. A chunky tomato and tikka masala - both which can be adapted to make so many different dishes. This recipe taken from a booklet available in the Iceland stores was a surefire hit and one I'm going to make time and time again. I've slightly adapted it to pop in my favourite veggies.



Serves 4

Ingredients:
2 pots of Slimming World Spicy Tikka Masala Sauce, cooked according to packet instructions*
1 courgette, cut into chunks
1 onion, sliced thinly*
1 yellow pepper, deseeded and cut into strips*
1 red pepper, deseeded and cut into strips*
1 bag of ready cut butternut squash and sweet potato
1 can of butter beans
1 pack of cherry tomatoes*
200g of baby spinach*
Frylight
Brown rice to serve



Method:
1. Preheat the oven to 220 degrees/ Fan 200 degrees/Gas mark 7.

2. Start cooking the brown rice.

3. Spray a large roasting tin with frylight and scatter the prepared vegetables. Season to taste, toss well and pop in the oven. Roast for about 20 minutes, remembering to turn halfway through.

4. Meanwhile, tip the cook tikka masala sauce into a large saucepan, add the butter beans and heat through over a medium heat.

5. Add the cooked roasted vegetables and spinach to the mixture in the pan, simmer until the spinach is wilted. Add some water if you want a thinner sauce.

6. Serve with brown rice and tuck in!

As always I would love to know if you decide to rustle it up. Drop me a tweet to let me know!


2 Comments

Recipe: Chorizo, Black Pudding and Fried Egg Salad


I was contacted by Florette Salad to see if I wanted to put together recipe. There's lots of salad recipes on their website! I said yes and racked my brains to come up with a hearty dish that wouldn't leave me feeling peckish an hour later. I got the inspiration for this recipe from a delicious salad I had while I was in Scotland. I tweaked it a little and came up with this tasty recipe.

Ingredients:
Handful of Florette crispy leaves*
Some chunky chorizo
1 fried egg
4 slices of black pudding
Frylight


1. Pop the black pudding and chrozio in a frying pan laced with frylight oil. Fry for a couple of minutes until the fried egg is ready.

2. Lace another frying pan with frylight and crack an egg. Once it's suitably cooked, start arranging an handful of salad leaves on a place.

3. Scatter the chorizo and black pudding over the leaves before popping the fried egg on top. Season with salt and pepper if you wish.


Let me know if you make it! It's something nice and quick to make for lunch when you have lots of things to do. Like watching Netflix...



2 Comments

Introducing the new ASDA Italian ready meal range


Ready meals have such a bad reputation. They're billed as tasteless, unhealthy and quite frankly, a little bit rubbish. However, ASDA were having none of this and took themselves to explore the many regions of Italy to ensure an authentic taste. Pretty cool eh? Each one features truly local ingredients and they've really work hard to ensure they're packed full of intense and gorgeous flavour.



I luckily got to try four different dishes - it's a hard job but someone had to do it. I was very impressed with the quality and the rich flavour of each meal.They didn't have any of the blandness you come to expect from a ready meal. I'm usually a bit of a snob but I had to eat my words - and pasta! - when it came to these dishes. My personal favourite were the chunky succulent pork meatballs in a fresh tomato sauce served with thick bucatini pasta. ASDA have tried really hard to use a variety of pastas to help their customers experiment. Non-pasta dishes have also been introduced such as gnocchi and potatoes. 

Not content with bringing 18 brand new ready meals to the shelves, they've introduced a new chilled fresh-baked breads to the equation. Keep an eye out for the incredible sweet caramelised onion bread topped with gooey cheese. Perfection!



The ready meal range starts at just £2.18 making them great if you're on a tight budget one week yet don't want to compromise on taste. They're three for £6 at the minute too - catch them while you can!


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A Essex based lifestyle blogger who lives a champagne life on a lemonade purse!

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sophie.warner89@yahoo.co.uk.

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