Delicious avacado breakfast snack.
1 large clove of garlic
Olive oil/ nut oil
1 Baguette or 1/2 a loaf
1. Slice your avocados in half and take the stone out. Next get a spoon and scoop out the light green flesh of the avocado and place into a bowl.
2. Once you’ve done that sprinkle in some salt, chilli flakes, press the garlic in and pour some oil in.
3. Now put the mixture into the liquidiser/food processer on spin for 20 seconds or until its mixed together but still lots of lumps of avacado.
4. Next, place your bread in the oven and toast for 2 minutes of until they’re crisp. Then scoop the mixture onto the bread and serve with a sprinkle of ground pepper and enjoy☺
Sometimes I spend hours in the kitchen perfecting a meal or cake but a lot of the time we just need a quick 10 minute recipe for a delicious meal to speed things up or if you’re in a rush. These are some of my favourite meals that i make when my family are rushing about going to clubs and meetings…
- Pesto Pasta
All you need is a bag of pasta and some pesto. That’s it!
- Place the pasta in a pan and boil a kettle
- Pour the boiling water over the pasta and bring to the boil (that’s what us chefs say for turning the heat up 😉 )
- Leave the pasta to boil for about 8-10 minutes and you can test to see if it’s cooked by either tasting a bit (but be careful because it is very hot) or chopping one piece in half and if it still looks a bit white inside it’s not cooked- personally I prefer tasting it 🙂
- Once the pasta’s cooked drain it and add a big blob of pesto
- Mix it together until it’s evenly spread over the pasta
2. Glazed Salmon and Rice
This recipe is quick but looks and tastes amazing!
- 185g long-grain white rice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 150g skinless salmon fillets
- Put the rice in a pan and pour boiling water over it
- Turn the heat on and stir regularly to avoid the rice sticking to the bottom of the pan
- Whilst the rice is cooking, mix the honey and soy sauce together. On a foil-lined baking tray, cook the salmon fillets for approximately 8 to 10 minutes, covering it with the honey mixture in the last 4 minutes.
- Now drain the rice and serve up with the salmon
3. Vegetable Stir Fry
Ingredients (you can use literally any vegetables left in your fridge these are just some i have used in the past that worked well):
- 2 tbsp oil
- 4 spring onions sliced into small rings
- 1 garlic clove, crushed
- 1 carrot, cut into sticks
- 1 red pepper, cut into thick sticks
- 100g baby sweetcorn, halved
- 1 courgette, cut into thick sticks
- 150g sugar-snap peas, tops and bottoms chopped off
- 2 tbsp hoisin sauce
- 2 tbsp low-salt soy sauce
Heat a frying pan on a high heat and add the oil. Add the spring onions, garlic, and stir-fry (frying over a high heat while stirring regularly) for 1 minute, then reduce the heat. Take care to not brown the vegetables.
Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Keep the vegetables moving
Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice.
4. Cheese and Ham Omelette
Ingredients (for 1 omelette):
- 3 eggs
- 10g butter
- 30g cheddar cheese
- 1 thick slice ham, finely chopped
- Salt and ground black pepper
Gently beat the eggs together in a mixing bowl and season with salt and pepper
Heat the butter in a frying pan until melted. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Keep the mixture moving as it starts to set and then leave it to cook evenly but occasionally give the pan a shake so it doesn’t stick
Put the cheese and the ham in the centre of the omelette and cook until the cheese has melted.
Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.
Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate
5. Spaghetti Carbonara
1 tablespoon olive oil
200g bacon, cut into about 2cm-long pieces
2 whole eggs
2 egg yolks
120ml cup pure cream/heavy cream/ craime freche
30g cup finely grated parmesan cheese
Pour some boiling water into a saucepan over some pasta and turn the heat on
While the pasta’s cooking, heat oil in a frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp.
Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper.
The pasta should be cooked after about 8-10 minutes but you can test it by tasting it. Drain the pasta and add bacon and egg mixture to the pasta.
Cook, tossing, over low heat for 1 minute or until combined.
This recipe has always been a family favourite and now I’m going to share it with you guys, hope you love just as much as we all do.
- Drizzle of oil
- 1 onion
- 1 carrot
- 500g mince (I use beef mince)
- 1kg potatoes (which is about 7-8 medium sized potatoes)
- 1 tbsp butter
- 1 sto
- Enough grated cheese to cover the dish
- A sprinkle of salt and pepper
- *OPTIONAL* Some vegetables to go on the side (I used peas)
- Splash some oil in a medium frying pan (but don’t literally splash)
- Chop the onion finely and dice the carrot
- Peel and chop the potatoes (into about quarters) and place into a large, deep pan
- Now boil a kettle and pour the boiling water onto thew potatoes and let them simmer
- Meanwhile add the onion and the carrots into a medium frying pan and stir them until the onions have browned slightly (but not burnt!)and the carrots have softened a little
- Now add the mince
- Last time I made this i forgot to remove the piece of paper underneath the mince so be sure its removed! 🙂
- Quickly but still carefully separate the mince (you can do this using a wooden spoon) before it sticks to the pan
- Turn the heat right down but not off and add the stock (a stock cube dissolved in some boiling water- about 400ml).
- Turn the heat up for the potatoes- sometimes the potatoes bubble over the edge so just be careful and try not to leave the room
- Give the potatoes about 10 minutes or until the potatoes feel soft
- Drain the potatoes and add a tablespoon of butter, this avoids the potatoes being dry when you eat it
- After that, mash the potatoes making sure there aren’t any lumps
- Now it’s all about the building! Pour all the mince mixture into a large dish and spread around so it covers all of the base of your dish
- Next, spread over the mince all of the mashed potatoes evenly and sprinkle the cheese on it
- For final touches sprinkle some salt and pepper on and place the dish in the oven for about 20-30 minutes for all the flavours to mix
Hedgehog- Simple chocolate cake with pale pink icing for the face, malteaser for the nose and chocolate fudge icing.
Portaloo birthday cake- Banana Loaf
Marinated Salmon!- I chopped up pineapple to add flavouring and some bistro salad
Breakfast muffins and scones- The muffins were banana with a cinnamony/ nutmegy crumble on top. The scones were a simple recipe:
Over the Easter holidays, I was enjoying the warm sun in France and baking up some storms! Cake 1 was something I made for a school bake off (in England) and Cake 2 was made for another bake off but with some friends of ours in France. However, I do have to admit that the icing round the edge was my dad because the chocolate icing was leaking everywhere 🙂 And do mind the chocolate splat on Cake 1 table. Easter is one of my favourite times of the year because everyone is prepared to eat unhealthily for two weeks! As well as making these I made a couple of tarts; lemon and apple. I’m sure there are some keen chefs reading this wanting to know how to make these, well I’m going to tell you now!
I’m not going go into specific detail on any of these because I believe that if you want to become a successful baker then you need some freedom (and it will take a long time to write up) 🙂
- Make a chocolate sponge (I have published a post called The Simplest Chocolate Cake Ever!!! which might help). You can do it as one big cake or two smaller cakes stacked together.
- If you have decided to stack two together then either buy a chocolate fudge icing or if you’re feeling creative then make one which I also have a post on called Chocolate Fudge!
- Place one of the cakes on a plate or tray and then cover with the icing making sure it just goes on the top and not the sides.
- Now place the second cake on top.
- Here comes the fun part! You can have a choice either
2 milk cooking chocolate bars
2 dark cooking chocolate bars
1 dark and 1 milk cooking chocolate bar (which I used but it’s great any way)
- Melt the chocolate together and break up Shredded Wheaties (the cereal) into little strips and mix into the melted chocolate.
- Scoop out a dip in the cakes
- Quickly before it starts to set cover the cakes everywhere with it.
- Now fill the dip with chocolate treats (i used mini eggs).
- Make a chocolate sponge (I have published a post called The Simplest Chocolate Cake Ever!!! which might help).
- You can either buy a chocolate fudge icing or make one.
- Put all the icing in a piping bag and pipe away using any pattern you want- make it yours!
- It’s easy to find a chocolate chicken around Easter time so choose a healthy looking hen and pop her in her nest.
Most of these recipes are mine but the lemon tart was actually Raymond Blancs’ recipe. This is his link for the recipe.
Last but certainly not least is the apple tart!
Making the pastry
- Put flour into the bowl and add half the weight of the flour in cold cubed butter, for example, I used 250g plain flour and 125g butter. Add a pinch of salt (and sugar, if making a sweet pastry).
- Rub the mixture with your fingers until it’s like fine breadcrumbs.
- Add water one tablespoon at a time. Knead until the dough begins to come together, adding one tablespoon more liquid if needed.
- Tip onto a floured work surface, use your hands to gently press the dough into a slightly flattened ball. Wrap with clingfilm and rest for at least 30 minutes or longer.
Making the tart
That’s the hard bit done so now it’s all about the arranging!
- Get the pastry out of the fridge and roll out into a flat circle (or at least as close to a circle as you can) on a floured work surface.
- Find a dish that your pastry will fit in and place the pastry in it. Press it in making sure it won’t fold inwards.
- With a fork gently prick the pastry about 5-10 times.
- Now make a thick layer of apricot jam for the apples to stick to.
- Peel, core and chop your apples into slices and arrange in a nice pattern.
- Pour some more jam over the apples until the whole thing is covered. Sprinkle some cinnamon over your tart.
- Cook for 30-40 minutes at 180 degrees.
- After that, place in the fridge until you come to eat it letting the jam to set slightly.
Right, so you’ve probably already seen the cake. Here’s the recipe
What you will need:
- 180g of baking butter
- 180g of sugar
- 3 eggs
- 190g of flour
- 1 tsp of baking powder
- 2 tsp of lemon flavouring
- Get your butter and put in a microwave for 30seconds.
- Next, and the sugar and mix until it’s smooth. Don’t worry if it looks like this:
Add in your lemon flavouring and mix
- Now sift the flour and the pour in little at a time folding it as you go.
- Now add the baking powder
- Stir until the mixture is smooth.
Now put into whatever you want, cupcakes, cakes, shaped tins but remember if you’re using a tin don’t forget to grease the tin before you put it in!