New Make/Bake 36 - Smoky bean, bacon & eggy bread bake

M loves comfort food, anything stodgy is always a winner for him. However he has been reluctant to try one of my personal favourite comfort foods, eggy bread, otherwise known as french toast. One of the best foods when served piping hot, and covered with cinnamon sugar and jam - yummy! Apparently he thinks it's weird and that egg shouldn't go with sweet things. To try and tempt him into trying it I decided to try and make a savoury eggy bread!

I found this recipe in one of the BBC Good Food mag and it looked very tasty - as always I had to give it a tweak!

Smoky bean, bacon & eggy bread bake

Serves 6

Ingredients

• 3 x 400g cans haricot bean , drained and rinsed- I only had 2 so I added a tin of Cannellin beans
• 500g passata
• ½ tbsp sweet smoked paprika
• 1 tbsp red wine vinegar
• 1 tbsp dark muscovado sugar
• 2 tsp Worcestershire sauce
• 200g bacon lardons
• 5 eggs
• 125ml milk
• 10 slices white bread , crusts removed and halved to make triangles 
• 100g grated cheddar cheese ( comfort food is always better with cheese!)

 Method

1. Heat oven to 220C/200C fan/gas 7. Tip the beans into a large baking dish with the passata, paprika, vinegar, sugar and Worcestershire sauce. Season and mix well. Scatter the lardons over the top, cover with foil and bake for 30 mins.
2. Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon. You can now cool and chill the beans for up to 2 days, or freeze for up to 3 months. Just defrost and warm through before continuing.
3. Whisk the eggs and milk with some seasoning. Dip the bread triangles into the egg mix, then layer them over the surface of the beans. Pour the rest of the egg over the bread, sprinkle with cheese and cook for 20 mins, or until the bread is puffed and the cheese is golden. 

M thought it was lovely, the beans perhaps needed a bit longer to soften as they had quite a bite to them. I also might play a bit more with the flavours as it wasn't a strong enough BBQ flavour which I think would have been lovely. I think eggy bread with jam is the next step :)

New Make/Bake 35 - Full English frittata

Apologies for a long delay of posts. I have been new make/baking but haven't had the time to blog - it's been a busy few weeks! Hopefully I'll catch up!

As part of a health kick I've been trying to eat tasty but lower calorie things - it's not going terribly well but now the sun appears to be here, I'm hoping salads and BBQ will be more common - hooray!

Here is one of the new recipes I tried - adapted from by favourite site

Full English frittata

Serves 4

Ingredients

• 2 low-fat sausages , sliced
• 4 rashers smoked bacon medallions, chopped
• 150g pack button mushrooms , halved, or larger ones quartered
• 8 egg whites - I'm not a fan of whites so I used whole 6 eggs instead
• 3 tbsp milk
• 140g cherry tomatoes , halved
• small bunch chives , snipped 

Method

1. Heat oven to 180C/160C fan/gas 4. Line a roasting tin about the size of A4 paper with enough baking parchment to cover the base and sides. Fry the sausages and bacon in a non-stick pan until golden, stirring them often to stop them sticking. Scoop into the tin.
2. Place the pan back on the heat and fry the mushrooms for about 5 mins until golden, then add these to the tray, too. Whisk the egg with the milk and lots of seasoning. Pour into the tin, then dot the tomatoes on top.
3. Bake in the oven for 20-25 mins, until set. Scatter the frittata with the chives and serve with salad (or the recipe suggested smoky beans which is a tin of baked beans and 1.5 tsp smoked paprika)

Make/Bake 34 - Beef Chow Mein and Sweet and Sticky Stir Fry Chicken

M won't eat Chinese food. It's not that he doesn't like it but apparently after every time he's tried it, he's felt really ill, which is quite off putting I can imagine. We have no idea what causes it and unsurprisingly he's not willing to try it much to test it out!

This problem  does cause a few grumbles as Chinese is probably one of my favourite foods so I only ever get to eat it on very rare occasions - booo. To compensate for this Ma greed to let me try a few home-made versions of dishes to see if they had the same effect and I'm very pleased to say that they don't - hooray!!!

I started off with simple stir-fries and found he liked Hoisin and Chow Mein sauce and also noodles and stir-fried veggies. I think made my own stir-fry sauces which were a big success. No pictures at the moment but my favourite is as follows:

Sweet and Sticky Stir Fry Chicken

Serves 2

Ingredients
2 chicken breasts cut into chunks
4 tsp cornflour
1 tbsp oil - I use rapeseed but any flavourless oil would do
2 tbsp Light Soy Sauce
2 tbsp Rice Vinegar
1 tbsp honey
1 packet of stir fry vegetables
 noodles or rice to serve

Method
1. Coat the chicken with the cornflour. Mix the Soy Sauce, Vinegar and Honey and set aside.
2. Heat the oil in a wok and then fry the chicken until it's golden brown.
3. Add the vegetables and cook for 3-4 minutes
4. Add the Soy mixture and cook for another 2-3 minutes until thickened and sticky.

 
To follow on from this success I decided to try another recipe from one of my favourite books - The Takeaway Secret. I've blogged about this book a few times, it's brilliant! The recipes are so spot on to some the the popular foods but better as they can be much healthier.

I decided to give the Beef Chow Mein a go as M likes beef and noodles. Personally I tend to prefer Chicken but after this I could be converted! Very tasty indeed and very simple and quick.

You marinade the beef in soy sauce, garlic powder, ginger powder and vegetable oil for five minutes then mix in cornflour and leave for 10 minutes. Whilst the meat rests you make the chow mein sauce by combining oyster sauce, soy sauce, chicken stock and cornflour.

Meanwhile cook egg noodles according to the packet (usually boil in water for 3-5 minutes) and then drain, rinse and toss with toasted sesame oil.

The meat is then lightly fried, until just brown and then set aside whilst you fry some garlic, ginger, sliced onion and bean sprouts for 2-3 minutes. You then add the noodles and beef and prepared sauce for another 2-3 minutes and then season with pepper and serve.

Yummy. M liked it so much he's requested it another night - success!

New Make/Bake 33 - Sausage Roll Ups

In an effort to cut down on my pointless spending at lunch times I've decided to try and make more lunches during the week. Some days I work from home which means I have full access to a kitchen when making lunch. However if I'm in the office then I only have access to a kettle, fridge and microwave and if I'm out and about at meetings then I just have my car which isn't much help beyond driving me to a supermarket for a sandwich! This means that I am in need of a few quick, easy and tasty lunches which need little to no preparation.

A few weeks ago whilst reading through one of my BBC Good Food Magazines I spotted a recipe for Sausage Roll-ups which I though looked rather tasty. Sausage rolls are one of my favourite lunch time snacks, I know they aren't very healthy but there is something about a lovely meaty sausage encased in hot, flaky pastry that I just can't resist!

Sausage Roll-Ups

Ingredients

• 6 chipolata sausages
• 1 pack of croissant dough- found in the chiller section (usually near the butter)
• 2 tbsp Caramelised Onion Chutney
• 1 tbsp tomato purée
•  1/2tbsp wholegrain mustard
• 1 egg , beaten
•  Sprinkle of sesame seeds 

Method

1. Heat oven to 200C/180C fan/gas 6. Sit the chipolata's in a roasting tin and cook for 15 mins until lightly golden brown and then allow to cool until they are handleable. 
2. Open the croissant packs and unroll the dough and separate into triangles. Mix the onion chutney, tomato purée and mustard, and spread a few spoonfuls over each  triangle. Line a baking sheet with parchment or grease-proof paper. To make the Roll-Ups, lay a sausage along the wide end of the dough and roll it up around the sausage. Repeat until the sausages are all encased with the croissant dough. Arrange them on the baking tray, brush lightly with beaten egg and scatter with sesame seeds. Bake for 10-15 mins until golden.  

 Recipe from BBC Good Food
 

I had two for my lunch straight from the oven - wow they were scrummy. The pastry was great and the chutney made them really sweet but with a slight mustard bite. It took lots of strength to only have two. When M came home he had to test them - to make sure they weren't poisonous or so he said! Apparently  one wasn't sufficient enough for him to fully test them so he of course had to have a second. He then proclaimed that he would take the last two left for his lunch the next day - so much for saving me time and money making my lunch!!

New Make Bake 31 - Mr Happy Birthday Cake

Ages ago I was asked my make mine and M's nephew's 2nd Birthday cake and last week the text came asking if I still was ok to make something. The request came in as Mr Happy themed so after a quick Google looking for inspiration, I send them a choice of possible cakes which I thought were within my limits.

The choice they picked was this one. Possibly the most ambitious of the selection but also the most forgiving if anything went wrong!

I started by making a 9" Madeira Sponge cake. I wrapped the cake in parchment paper and a carrier bag to keep the cake lovely moist and left to cool. I then sliced it into three and filled it with strawberry jam in one layer and buttercream in next . I then crumb coated the cake - this is when you cover a cake with a thin layer of buttercream to provide sugarpaste a base to stick too. For my buttercream I decided to try slightly salted butter as I had read online that it meant the buttercream was less sickly. M LOVES buttercream and I'll admit that I am rather partial to it but I do find it quite sweet and it can give me a headache if I eat too much. I didn't tell M that I had made a change and allowed him to sample some of the left overs which he pronounced as "yummy". Personally I preferred it with the salted butter, it wasn't quite so overpoweringly sweet and I couldn't taste the salt at all.

Whilst the crumb coat dried, I covered my cake board. It's something which I've only started doing recently but I think it makes such a difference and makes cakes look so much more professional. The cake was then covered with chocolate brown (and chocolate flavoured!) sugarpaste and left to dry for 24 hrs to ensure it was a bit more sturdy when I came to adding the details.

To make the Mr Happy model I couldn't use sugarpaste for modelling as it just isn't sturdy or strong enough to hold it's shape on it's on and Mr Happy would not have been very happy for long! You can add powders to sugarpaste (like CMC or gum tragacanth) but as I was on a short time scale I cheated and mixed my yellow sugar paste with Mexican modelling paste as that would enable it to dry hard and quickly. He took me three attempts (the black sugapaste I used left black marks on the yellow - grrr) so I had to learn to handle it quickly and carefully!

The rest of the cake was covered with various sized circles of sugarpaste in green, blue and yellow. This was great as it enabled me to hide any cracks (still haven't perfected that part yet) and made it look lovely and colourful.

The final part was a star-burst of sugarpaste balloons. Typically I didn't plan this bit properly and I bought the wrong thickness of florist wire (I wrongly assumed that the higher the number, the thicker the wire - it's not!) so I had to change my plan quickly. I made small circles and thin 2's in green, blue and yellow sugarpaste (also mixed with Mexican paste so they were keep their shape) to match the cake. I then carefully threaded the wire through the middle and then left them to dry for 24hrs. I wish I'd started them before as the weren't quite set when I picked them up, so quite a few broke which meant I didn't have as many as I planned.

Even with my lesson's learnt, I was actually very pleased with the result and even better was the fact that the birthday boy was just as happy as his cake!

New Make Bake 30 - High-speed Hamburger with Fast Fries

It's been a while since I last blogged. Not because I've not been making or baking new things (I have a backlog to get through!) but because I've been Birthday Cake making - blog to come soon.

M is very partial to burgers (well any meat shaped pattie really) and I wanted to make him a treat as he's working very hard at work at the moment. Usually when I make burgers I just mix mince with seasoning and shape into patties and fry (occasionally I'll chuck in some chopped onion, grated cheese, herbs etc) but seeing as my mum bought me a burger press for Christmas I thought I ought to try it with something slightly fancier for it's first outing. When I opened the burger press I wasn't really sure if I'd use it as I thought it was a bit gimmicky. I can however report that it was great and made quite a different to my burgers - they really held their shape and the results looked quite professional!

For my burger recipe I decided to give one of Nigella's recipes a go "High-speed Hamburger", as the ingredients sounded lovely and a bit different. The burgers are made of lean minced beef mixed with some caramelised onions (from a jar), buttermilk (you could use plain yoghurt if you can't get hold of buttermilk - I got mine in the supermarket near the cream), soy sauce and Worcestershire sauce and seasoned well with black pepper. It's quite a messy mixture so not one for people who don't like to get their hands mucky. Once they were mixed, I divided my meat into two and pressed it into the press.   Once formed I griddled my burgers until they were done to our liking (M has to have his well done, I prefer mine to be medium well).

As the burgers were so quick I served them with Nigella's Fast Fries. The fast fries are made from new potatoes which are crushed by putting them in a sandwich bad and bashing them with a rolling pin.This is very therapeutic after a long day at work! Once crushed, the potatoes are sautéed in vegetable oil until crispy. Mine got a little too crispy as someone (M) was late back from work so I had to keep them warm in the oven!

I served my burger in a toasted muffin, slice of cheese and some salad.

The burger was delicious and full of flavour. The onions and buttermilk gave it a lovely texture and taste to the usual burger which I've found can sometimes be quite dry (usually because M likes his cremated) but these were so moist and juicy.Delicious and quick!

New make bake 28 and 29 - Rice Krispie Chicken and Chicken with Katsu Sauce

A few weeks ago I snapped up a bargain in the Supermarket, Lisa Faulkner's new book - Recipes from my Mother for my Daughter. I'd heard lots of positive things about the book from the blogging world and so I settled down to have a read. Wow, so many lovely things which I wanted to try, I didn't know where to start!

From a quick look online it seemed that there were rave reviews about the Rice Krispie Chicken so it seemed to be a sensible place to start. M wasn't too convinced when I started getting the cereal out of the cupboard so it needed to be good to persuade him to give it a go. The recipe is very simple, you dip Chicken Goujons in mayonnaise and then dip them in crushed and seasoned Rice Krispies. I then baked them in the oven until they were golden and crispy.

I served mine with Baked skinny fries and ranch salad (from the supermarket). The fries were lovely, nice and tasty and yet healthy!

They didn't look as pretty as the ones in the book, some of the coating fell off (I think I used too much mayonnaise) but they were gorgeous. M took one mouthful and declared them as one of his favourite thins I'd ever made - high praise indeed. Very simple but very tasty and so easy to make.

A few days later I wanted to see if my success could be replicated so I decided to give the Chicken with Katsu sauce a whirl. It's Chicken strips coated in breadcrumbs (I used Panko breadcrumbs for the authentic Japanese taste) served with a sweet and slightly curry flavoured sauce. I'm quite scared of spicy foods with a lot of heat so I like the idea of controlling how much "burn" there is. The sauce called for curry powder and tomato ketchup which reminded me of the rice I made back in January and as I had really enjoyed the flavour so I figured this would be a tasty dish. I served mine with some stir-fried rice and beansprouts.

I didn't look the most "Yummy" of dishes due to the sauce but wow, it was divine. So tasty and such a lovely combination of flavours. I only made half of the recipe so it served two, next time I'd make enough and freeze the extra sauce for another time.

I think I'm really going to like this book :D