To me it’s like a new Invention of taste, possibly a little bit like curry there are similiar but different versions .
All scrummy but this to me can’t be rushed…….
Egyptian rice! a street food that I would truly love have made for me and buy in its home place 🙂
If you are not familiar with it it sounds rather strange!
To me it has become intriguing what’s not to like about a spiced tomato sauce,. Underneath is rice with surprises including mustard seeds , cumin,other spices Green lentils. On top are Onions that have been loved and adored for an hour as they become crispy.
Oh and then the addition of Macaroni!!!!
Believe me it works!
I am inventing a hashtag for my love of a happy Friday moment!
And that amazing mother of a tomato spiced sauce that mothers the whole dish and makes it amazing 🙂
Layers of crazy happiness:)
Will post my recipe ASAP 😉
I would love everyone to share their #fridaymydaymoments
These fritters are gorgeous! whats even better is they are simple and quick to make and there are endless posibillitys of flavours!
These happen to be Vegan/ vegetarian.
They are made with gram flour batter made with 50g of flour mixed with 100mls pf water.
I used cooked broccoli and red leiceter cheese for one flavour, and sweetcorn for the other and both had spring onion and chive.
gently fried on a medium heat for 10 mins and my little boy enjoyed them with a dollop of ketchup!
these are going to be great for campervan cooking! tin of sweetcorn to had and a bag of flour! really chuffed with these 🙂 sneaky way to get healthy veg and chickpea goodness into my boy!
Gorgeous cold too (nice to find a little snack in the fridge)
being a bit of a spice monster i willl be making a chilli head one of some discription!
Originally my mum used to make it with stewing steak. I use quorn chicken style pieces.
Such a quick and easy recipe, can be made in the slow cooker if you fancy.
The longer and slower it’s cooked the more flavoursome it is but equally scrummy if you are in a hurry to feed hungry tummies!
Slimming world friendly too!!!!
Fry 1 large onion until soft.
Throw in a packet of chicken style pieces until soft.
Add 2 teaspoons of Paprika and stir.
Open up 2 tins of chopped tomatoes and add about 6 bay leafs and 2 bouquet garnie.
Add a sprinkle of salt, sometimes I add a tiny amount of sugar.
I added a splash of water and then cook on low for about 45 mins to let those flavours mingle!!!
Serve with long grain rice, and tuck into a bowl of comforting food 🙂
Spanish Tortilla! Such a simple recipe with so much history, to add onion or not? Huge arguments may have been had over time! Three main ingredients works for me Eggs, potato, onion! However to jizz mine up I sprinkled smoked paprika:)
Here is the recipe..,
Finely slice a few potatoes, fry them in fry light or olive oil depending if you are slimming over about 20 mins until the potatoes are soft. Chop up a large onion (preferably not a red onion or they don’t look right) and add them to the potatoes and when they start to get soft add a sprinkle of white pepper. I also have microwaved the potatoes sliced up for quickness instead!
Mix up as many eggs as you fancy but it has to be at least six! Add a splash of milk if you fancy.
Fry the potato and onion mix util you want to eat it!
Add it to the eggs which will now be beaten.
Yes I said add the potato mix to the eggs!
Leave it in a bowl for 10 mins to let them get to know each other….. And then ooh whammy shove it all in a frying pan!
Use a spatula!!!
Let the runny egg get cooked!
Get a plate, turn the tortilla over.
Make sure it is cooked!
ALWAYS use free range eggs!!!
Sprinkle with fresh parsley and smoked Paprika 😍
I love this served cold with green salad and pickles 🙂
I was in two minds about this recipe but went ahead and made it anyway. It was so delicious it will become a regular in my home- a sure sign of a great recipe. My little boy demolished it too!
What I did….
2 tins of baked beans
1 tin of tinned tomatoes
1 chopped up courgette
1 red pepper
I handful of chopped mushrooms
1 handful of spinach
2 garlic cloves
Dried lasagne sheets
90g of grated low fat cheese
Fry onion and garlic in Frylight
Add courgette, mushroom, pepper and gook until soft.
Add chopped tomatoes add oregano and basil and spinach add both tins of beans and cook through.
Add layer of mixture and then a layer of lasagne sheets and repeat finish with a layer of the mixture add the grated cheese on top and a few torn basil leaves and cook for 40 mins with tin foil over.
Take the foil off for the last 5 mins and then serve this tasty lasagne with salad…..
Well I was noticing that my size 12 clothes were getting a bit snug and that my other half was not fitting into his jeans so I have put us on the slimming world diet. It’s great as you know what you can have which is an abundance of food without weighing and messing about.
We were allowed a cooked breakfast on Sunday which was delicious but it was cooked in fry light.
I made KFC style chicken made from quorn fillet strips and blended the coating with herbs and spices that being chilli, cumin, cayenne, oregano, Paprika and mixed it with smash!!! Coated the quorn fillets in beaten egg and then coated in the mixture!
I served it with slimming world chips and sweetcorn! Totally vegetarian fat free and tasty!
It was totally delicious!
I will post more as I go 🙂
I was reminiscing about the food I enjoyed as a child. I miss fish fingers and as a child I loved fish cake… I was sure I had some edible sea weed in my cupboard! Surely I could re create a version that my boy could taste a sort of taste of fish?
My son is vegetarian and he hasn’t explored his fishy flavour taste buds! Fish is one thing all of these years later that I miss.
bugger it I thought!
I microwaved a large potato and scooped and mashed the soft inside.
I added about a tablespoon maybe more of packet seaweed and mushed it together.
I added the zest of a lemon and a little of the juice.
Salt and pepper to taste.
Made the mash mix into fish shapes and then floured them and put in the fridge for 30 mins.
I made a light batter by using 2 ounces of self raising flour and 75 mls of cold water.
This recipe was a tester and I was really pleased. It will be tweaked and made better but for now once I was ready to cook them for my boy I swamped them in the batter and put them in the deep fat frier.
Drained and served!
I really wasn’t sure of the outcome. The batter is light and tasty and the flavours are light and tasty. Best of all it’s gorgeous , fish free, Vegetarian and Vegan kids will be happy that they are not being left out from a fish fingers or fish cake 🙂
Small boy ate the lot!!! 🙂
And a splodge of ketchup! 🙂
Vegan fishy cakes are amazing!!!!!
All of this cold weather calls for warming, hearty comfort food.
I have been making this same recipe for years and it never has any leftovers.
Everyone has their own version of a cottage pie. This simple recipe has to be my favourite that I would recommend that you make from my little blog it’s for my vegetable cottage pie.
4 sticks celery
1 plump parsnip
(You can use any wintertime vegetable) the essential flavours I will not make it if I haven’t got parsnip or celery!
Red tub Bisto gravy powder
What I do is ….
Fry an onion in olive oil
Add chopped celery, carrots, parsnip,sprouts, and cook until slightly soft.
Add boiled water and cook the vegetables for another 10 mins then add Bisto (in the red tub) yes I know but it tastes gorgeous in this dish 🙂
This will make a lovely thick gravy.
Spoon into a oven proof dish and then add loads of comforting mash.
Add lashings of cheese.
Cook in the oven covered with tin foil until golden on top.
In the last five minutes remove the tin foil to make the top golden and the cheese slightly crisp…..