Potatoes, leek and tuna frittata


Ingredients for 4 portions:

  • 6 small potatoes
  • 2 medium fresh tomatoes
  • Fresh parsley & celery
  • 1 small onion
  • Salt & pepper
  • Garlic granules
  • 3 eggs
  • Tuna chunks (150g drained)
  • Vegetable oil
  • Dry chilli pepper

Method:

Peel the potatoes and slice them very thinly like on the picture below. Cut the tomatoes in the same way. Chop the parsley and celery thinly and set them aside. Do the same for the onion.

Flake the tuna, then, beat the 3 eggs with salt, garlic & pepper granules and black pepper. Add tuna to the mix, set aside.

fried potatoes

In a large frying pan, heat 3 tablespoons of oil and brown the chopped onions for 2 minutes. Add the slices of potatoes and allow to brown and soften for 2 minutes on each side, then add the celery, stir for 1 minute. Now, lay the slices of tomatoes on top of the mix, spread the chopped parsley on top of the tomato. Then, evenly distribute the beaten eggs and tuna mixture in the pan.

Tomatoes layer
Tomatoes layer

Slightly shake the pan to make sure that the eggs reach the bottom. Allow two minutes for the omelette to form at the bottom. Using another pan or a large plate, cover the frying pan and turn the contents upside down. Place the pan back on the hob for another two minutes to allow the other side of the frittata to cook through. Allow 1 or 2 more minutes each side if you do not like your eggs runny.

Et voila!
Et voila!

Your frittata is ready to serve. Enjoy it on its own or with a little green salad.

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Baked beans lunch


Love that ugly cow plate

Ingredients for 2 portions:

  • Baked beans 150g (small tin)
  • 50g onion – thinly cut
  • 50g leek – thinly cut
  • Handful of sliced mushrooms (tin)
  • Vegetables oil
  • Salt
  • 4 slices of bread

Method:

Thinly cut the onion, leek and mushrooms to the same size.

In a small frying pan, heat 1 table spoon of sunflower oil and fry the onion and leek together for 2 minutes. Add the mushrooms to the mix, stir for one minute, then add the baked beans. Stir for 2 minutes the time for the beans to soak in the flavours and heat up. Adjust the seasoning then serve on lightly toasted brown slices.

I'd eat that... for lunch and dinner... oh and breakfast with a runny egg :-)
I’d eat that… for lunch and dinner… oh and breakfast with a runny egg 🙂

This is a great way to stretch baked beans and make a tin go further. Enjoy.

Rice pudding Ice cream


Ice cream with chocolate shavings or crushed biscuits

Ice cream with chocolate shavings or crushed biscuits

Ingredients for 1 litre:

the hand blender is a must
the hand blender is a must
  • 190g rice pudding
  • 300g peach slices – drained
  • 1 teaspoon of vanilla essence
  • 500g natural yogurt
  • 20g sugar
  • Shavings of white & dark chocolate
  • Crushed ginger biscuits

Method:

In a mixing bowl, pour the natural yogurt and the sugar mix until the sugar has melted.

Peach & rice pudding
Peach & rice pudding

In a separate mixing bowl place the peach slices and the rice pudding then blend until really smooth.

Blended peach and pudding
Blended peach and pudding

Gently fold in the yogurt and sugar mix.

Now, pour the mix in a tub and place in the middle section of the freezer for minimum 4 hours.

Ready for the freezer
Ready for the freezer

Take the ice cream out of the freezer about 30 minutes before dishing.

Crushed biscuit option

Crushed biscuit option

Once it is ready, serve with chocolate shavings or the crushed ginger biscuits.

Chocolate shavings option

Chocolate shavings option

This is a great recipe to create with children. Get them involved. They’ll have fun.

Split peas and parsnip chips


Ingredients for 3 portions:

  • 200g split peas (green & yellow mix)
  • 1/2 red pepper, 1/2 green pepper
  • 2 parsnips
  • 10g fresh ginger
  • 1 small onion
  • Garlic granules
  • Paprika
  • Vegetable oil
  • Salt

Method:

Soak the peas for 2 hours before the cooking.

Chop the onions and pepper, grate the ginger. Peel and cut the parsnip into chips. Set aside.

Heat 2 tablespoons of oil and brown the onions for 2 minutes, then add the peas, ginger, salt, garlic and 200ml of water cover and leave the peas to soften for 20 minutes. Don’t forget to stir from time to time. After the 20 minutes, add the peppers, 1/2 teaspoon of paprika, 200ml water, adjust the seasoning and cover for another 8-10 minutes on medium heat.

Now on to the parsnips chip. They are to be treated the same as potatoes chips, so feel free to use your regular chip pan. Frying for 5 to 7 minutes suffice to have them cooked through from raw. Add a slice of onion in the chip oil to add more taste to the chips.

Once the chips are ready, salt and serve.

Remember. The colder the chips get before serving, wrinklier they get become. Enjoy

Sausage fried rice


Serving suggestion
Serving suggestion

Ingredients for 4 portions:

Hot dogs and rice from the parcel
Hot dogs and rice from the parcel
  • 350g rice
  • 3 tinned hotdogs – Sliced
  • 3 medium carrots – chopped
  • 1 medium onion – thinly cut
  • Salt & pepper
  • Garlic granules
  • Fresh Parsley – chopped
  • Vegetable oil
  • 1 stock cube

Start by peeling, chopping and cutting everything that needs to be prepped before starting.

Best to prep everything before hand
Best to prep everything before hand

Method:

Rinse the rice and place it in a deep pan with 350ml water, a bit of salt and a table spoon of vegetable oil. Cover the pot and leave to cook for 8 minutes. Once the water has evaporated, stir the rice, cover it and turn the heat right down to allow it to finish cooking with steam alone for another 10 minutes.

Once the rice is ready and the other ingredients prepared, heat 3 tablespoons of vegetable oil in a wok or a large frying pan. Fry the onions for 2 minutes. Add the cut hotdogs and fry until brown with crisp edges.

Now add the carrots, a dust of garlic granules and salt. Stir well and cover for 1 minute to soften the carrots. Now, fold in the rice with 1 crushed vegetable stock cube, black pepper and 50ml of water. Stir and cover. Cook on medium heat for 5 minutes to allow all liquid to evaporate and the rice to absorb the flavours. Remove from the heat and add in the finely chopped parsley before serving.

DSC03781
Greens included!

Golden coconut thins


Ingredients:

  • 100g desiccated coconut
  • 150g sugar
  • 10 hazelnut – roasted and crushed
  • Salt

Method:

Spray a bit of oil on the flat tray that will be used to cool down the thins. The light spread of oil will prevent the  thin from sticking to the used surface.

Hazelnuts
Hazelnuts

Mix the crushed hazelnuts to the coconut.

Melt the sugar on high heat, then stir until it becomes golden and really clear.

Melted sugar
Melted sugar

Add a pinch of salt to the melted sugar, then put in the coconut and hazelnut.  Mix very quickly with a spatula until the sugar is completely absorbed. This process should take 1 minute max… it has to be done very quickly.

The mix is flattened and scored
The mix is flattened and scored

Remove from the hob and lay the mix very flat on a dish prepared for it. Using a rolling pin or the back of the spatula, continue to flatten the mix, then create tracks as above on the picture.

The best ones to bite are the ones that are not compact
The best ones to bite are the ones that are not compact

The tracks you have created will allow you to easily break off the thins once the mix has cooled down and hardened.

If you rather make balls and have a high heat tolerance. You will have to move very quickly as the mix can cool down and harden within a minute… The balls can only be rolled by hand.

...And here is what I made  few months earlier... in the dark

…And here is what I made few months earlier… in the dark

Note: melted sugar can be really painful if not handled with care. No children should be around when you are doing these thins.

Adding salt to the melted sugar breaks down its sweetness.

Fusilli in mushroom cream


Creamy fusilli
Creamy fusilli

Ingredients for 5 portions:

  • 500g fusilli – Precooked
  • 300g bacon
  • 2 carrots
  • 1 medium onion – Finely chopped
  • Salt & pepper
  • 3 garlic cloves – Finely chopped
  • Vegetables oil

Method:

Peel both carrots, cut one like carrot sticks (julienne), cut the other one length way paper-thin (you can use a potato peeler for this). Keep them separately.

Cut the bacon as on the picture to the size of carrot sticks, set aside. Your pasta should be precooked by this time. Now time to combine all the ingredients.

 

Fried cooking bacon
Fried cooking bacon

In a large sauce pan, heat 3 table spoons of sunflower oil. Fry the bacon for 5 to 7 minutes until crisp. Remove from the pan and set aside.

Without cleaning the pan, fry the chopped onions, with the garlic and carrot sticks. Stir for 3 minutes, then, pour in the whole tin of cream of Mushroom soup. Add black pepper and leave to simmer for 3-5 minutes until the soup becomes much creamier and begins to stick to the sides of the sauce pan.  Don’t forget to stir.

Add the bacon back in the now creamier mushroom soup and stir for another 2 minutes to allow the bacon absorb a bit of the mushrooms.

Precooked pasta
Precooked pasta

Now fold in the precooked pasta, mix well, to make sure that the cream has covered the pasta, adjust  the seasoning, cover and leave on medium heat for 3 to 4 minutes. If you’ve got some cheddar in the fridge, this will be the time to grate some and add to the mix.

Now remove from heat and gently mix in the paper-thin carrots slices. Cover the pan and allow another 5 minutes before serving. Enjoy.

Serving suggestion
Serving suggestion

I may not have much, but, I am Royalty.

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