Sunday, 30 November 2014

FOODY FRIDAY News



Ok, so I have decided that my last official FOODY FRIDAY post will appear on the blog on Friday 26th December.

Why?

Well, I am finding so little time to write posts these days and the pressure of having to write a recipe each week is quite demanding, especially since a beautiful little boy entered into our lives this year.

I regularly use my FOODY FRIDAY posts as my personal online recipe book, so I will keep sharing new and interesting recipes I make and enjoy, mainly for my own future reference. But please keep following me and the posts for recipes but there will not be a regular Friday recipe slot . . .


Friday, 28 November 2014

Carrot, Cumin & Coriander Salad



Carrot, Cumin & Coriander Salad

Ingredients:

3 carrots
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp cumin
1 tsp coriander


Method:

  1. Peel the carrots & chop off the ends, then using either a grated or vegetable peeler, grate the carrots.
  2. Add the oil, lemon juice, cumin and coriander to the bowl of the grated carrot and mix together well.
  3. Serve immediately as an alternative salad side dish to a meal.


Friday, 21 November 2014

Turkey Bolognese Stuffed Marrow


This is a great Autumnal meal to make for the family, it's warming, healthy and nutritious. Stuffed marrow reminds me of growing up at home when my mum would make delicious stuffed marrow with a fresh home grown marrow from the garden.

When I told my husband we were having stuffed marrow for tea, he stuck his nose up but when he tried this recipe he loved it and wants me to make it again.

Turkey Bolognese Stuffed Marrow


Ingredients:

1 large marrow
450g turkey mince
1 onion, finely chopped
1 garlic clove, crushed
1tsp mixed herbs
1tsp dried crushed chillies
1 carrot, chopped finely
75g frozen sweetcorn 
1 green pepper, chopped finely
1 tin of tomatoes 
1 vegetable stock cube dissolved in 100ml boiling water
100g grated cheese
Olive oil


Method:


  1. Preheat oven to Gas Mark 6 or 180C.
  2. Fry the turkey mince in a little olive oil until just browning.
  3. Add the onion, garlic, chillies & herbs. 
  4. When the onion is soft add the carrot, pepper and sweet corn and fry for a few minutes.
  5. Add the tomatoes and vegetable stock and simmer until the vegetables are soft and the liquid in the pan has reduced.
  6. Slice the marrow into inch thick slices and cut out the seeds in the middle.
  7. Place onto a baking tray and stuck the Bolognese mix into the centres of the marrow rings. 
  8. Top with grated cheese and place in the oven for 20-30 minutes until the marrow is tender and the top is golden brown. 


Serve with mashed or roasted potatoes and gravy if you wish.



Friday, 14 November 2014

Rocky Road Fudge


Condensed Milk




Ingredients:

400g dark/milk chocolate
400g can of condensed milk
30g butter
110g icing sugar
200g chopped glace cherries
150g mini marshmallows







Melt chocolate, butter and
condensed milk together in a pan


Method:

  1. Break chocolate into pieces.
  2. Melt chocolate, butter and condensed milk together over a low heat in a pan, stirring until smooth.
  3. Add icing sugar, whilst stirring.
  4. Add in the 2/3rds of the chopped cherries and mini marshmallows and mix in well.
  5. Line a tin with greaseproof paper and press the mixture into it.
  6. Scatter over the leftover marshmallows and cherries and press into the surface.
  7. Leave in the fridge to cool and set for a few hours.
  8. Slice into small pieces.


Suggestions:
Add biscuits pieces or nuts to the mix.
Place in an empty jar with a decorated label or ribbon to give to someone as a present especially at Christmas.

Friday, 7 November 2014

Cherry and Mixed Peel Madeira Cake





Ingredients:

190g butter
190g caster sugar
4 eggs
300g self raising flour
1/2 tsp vanilla essence
90g glace cherries
60g mixed peel






Method:

  1. Preheat oven to 170C or Gas Mark 3-4.
  2. Cream the sugar and butter together.
  3. Wash, dry and roll the cherries in the flour.
  4. Slowly add the beaten eggs with a tablespoonful of flour to the mix, whilst continually stirring together.
  5. Add the essence and the rest of the flour and mix well.
  6. Add the cherries and mixed peel and again mix well.
  7. Place into a greased cake tin (square, round or rectangular) and place in the middle of the oven.
  8. Bake for 75-90 minutes until golden brown and cooked through.
  9. Cool for 5 minutes, then remove from tin and place on a wire cooling rack.

NB to ensure the cake is cooked through, stick a skewer into the middle of the cake and it should come out clean.


Wednesday, 5 November 2014

A Fluffy Farewell

Sadly, we had to say goodbye to this little old fellow today . . . 


In memory of our loyal rabs . . .


Rubbing his eyes

Curled up on the sofa with us

Meeting Bailey

We will miss . . . 

. . . the chewed wires
. . . my chewed boots & shoes  
. . . your cheeky nature hiding under furniture
. . . you leaping onto the sofa next to us
. . . the cute way in which you cleaned yourself
. . . running around the living room trying to catch you
. . . your soft silky fur
. . . and your constantly twitchy nose!

Miss you Dusky Doodles

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