Mushroom Pasta

Simple, quick and easy. I feel like that’s how I always describe my recipes in these posts. Sorry guys, I really need to widen my vocabulary. Anyways, I thought I had shared this before but I don’t think I have so lets cook some good food!!

You will Need: Dried Porcini mushrooms (I find a bag of these at The Grape Tree 40g), 5 cloves of garlic, 7 chestnut mushrooms, 2 sprigs of basil, a handful of parsley, single cream, soy sauce, BP and Salt, Salted butter, olive oil, parmesan. Oh and Spaghetti.

How to Make:
Firstly, get the dry mushrooms and either in a spice blender or Nutri blend them until they become a powder.
You want to boil water with a sprinkle of salt for the pasta to cook in.
Start cooking the pasta now (put the timer on your phone for 7 mins).
Put that on the stove, in a mini food processor (or you can chop the ingredients yourself) put in the garlic cloves until they are finely chopped; add the garlic to a deep pan with a knob of butter that’s already melting on the heat. Add the chestnut mushrooms to the same food processor until they are finely chopped and into the pan with the garlic.
Sauté for a couple of minutes (they will clump together, it’s okay) add 2 cups (2/3 ladles) of the pasta water.
Lower the heat here, add the black pepper and salt (tsp of each).
Add the powdered mushrooms.
Add the herbs to the food processor with a drizzle of olive oil. They will turn into a paste, add this to the mushroom sauce.
The sauce will thicken, start adding the spaghetti into the sauce with another cup of the pasta water. Stir all the ingredients together.
Drizzle in the single cream around 30ml.
Add 1 tbsp of soy.

Mix it all together and the pasta will not be overcooked because we took it out early. See if it needs more salt or black pepper.

Plating time: Pasta, drizzle some good olive oil (or truffle oil is even better), grated parmesan, and a little bit of finely chopped parsley. This. Is. SO. Good. Please please try it. You can also add a little bit of chilli flakes when you’re adding the spices if you like.

Sorry for the poor quality of pics, but I’m fasting and I didn’t have time to take proper pictures.

My custard layered goodness

I have a dessert for you, it’s lazy, quick, minimal effort, 1 pot of washing up, need I say more to convince you to make this?

When we were kids, my mum used to make us custard dessert layered with banana and biscuits. It’s a cold dessert so it was popular during summer time. I’ve kinda gone off the base off the original recipe and came out with this one which I think is better (not being bias I promise🤣)

Ingredients: for measurements here it really depends on the dish you’re going to use to layer it in so eye ball measure but i used the following;

1) ready made custard (or make it yourself) I used a whole carton, 2) 1tsp of cardamom 3) digestive biscuits 4) 3 small bananas 5) 1 tbsp of cocoa powder 6) 1 tbsp of cocoa nibs (OPTIONAL)

How to make: on low heat let the custard and cardamom mix together and for the cardamom to release its flavour with the custard. While this is happening, lay the first layer with digestive biscuits, I crushed them and compressed them into a deep glass container. (You don’t have to crush them, can be laid out the way they are. Also, I’ve used tea biscuits before but they turned really mushy and not nice with the rest so for me digestive biscuits is better), then slice the bananas and layer on top of the biscuits. Let the custard cool down and pour a layer on top. REPEAT. Biscuits, banana, custard. This last layer of custard I added the cocoa and nibs, mixed it well and poured it on top!

Refrigerate for a couple of hours & leave in the fridge until it all disappears. Easy? Yessssssss

A Butter Brunch

Next time you’re in the shop, grab a couple of tins of butter beans for this quick and easy healthy brunch meal. I make a batch which feeds my husband for the next couple of days (I’m not a fan of butter beans lol).

You will need: 2 tins of butter beans, 1 tin of chopped tomatoes, 3 cloves of garlic, 1 medium sized onion, salt, 7 Lebanese spices (black pepper if you haven’t got this in your cupboard), and a handful of coriander.

How I do it: I finely chop the onion and garlic sautéing them in rapeseed oil. I drain the butter beans and add to the pot for about 5 mins mixing everything together. Adding the tomato and the spices. Taste and see whether you want more salt or pepper. You can add chilli flakes if you fancy. Let it all simmer for 20 mins. Chop a handful of coriander and add it just before you plate! Drizzle some good olive oil & serve with rice or quinoa or pitta bread or toast. This dish goes with a lot of other ingredients.

I had leftover sourdough bread, I cut them into squares and add it to the pot which soaked in all the juiceness!

😉 enjoy!

The best Big Mac at home EVER!

So I may have made the best Big Mac recipe at home last night. It was out of this world! Every bite was the same. I didn’t create this recipe, it was posted about a year ago by Professor Green and Chef Gizzi Eerskine. I don’t know whether they created it or got it from somewhere else but credit goes to them. I changed a few things in the sauce like I didn’t add the sugar and extra gherkins and added Worcester to the “Big Mac” sauce.

Ask your butcher for minced lamb with a bit of fat (I like it at 30%+), I got half a kilo but you decide depending how many people you’re cooking for. You need the fat because FLAVOUR and juiceness.

Spice the meat: 1 tbsp of Salt and 2 tbsp of black pepper and mix really well. If you have Lebanese 7 spices add 2 tbsp too.

For the sauce: 3 tbsp of finely chopped onion. Soaked in boiling water from the kettle for 5 mins. Pour through a sieve and dry in kitchen paper. Put in a big bowl, add 200g of Mayo, 30g of ketchup, 30g of Dijon mustard, 3 pickled gherkins finely chopped, 1 tsp of smoked paprika, 1 tsp of garlic powder, 1 tbsp of Worcester sauce. Leave in the fridge for at least half an hour. (OPTIONAL: If you have sauerkraut Jar in your kitchen drizzle some of that water in it too)

I thinly sliced one onion, some curly lettuce, thinly cut tomatoes and gherkins for people to layer in their burger. Warm the buns whilst the meat is cooking and prep everything before hand so when the meat is cooked, you just assemble your burger and get messssyyyyy.

Obviously you must get brioche burger buns, I got mine from Aldi, seeded. For the meat prep you just wanna roll them into balls and with something heavy flatten the meat into thin patties. Grill on a hot pan for 4/5 mins each side (no need to add any butter or oil to cook the meat as there’s enough fat in the patties that will not let them stick to the pan) and just before you wanna take them off add a slice off American cheese until it melts.

This is how I layered my burger; on the base of the bun I started with the “Big Mac” sauce, meat, cheese, gherkins, onion, tomato, more meat with cheese, “Big Mac” sauce, more onions and close!

Serve with fries. Homemade preferably ☺️ I’m still thinking about the burger guys days later (it was so good) better than McDonald’s and you won’t feel sickly afterwards!

Lentil Salad

A healthy lunch option for us all. What gave this THAT extra kick was the salad dressing.

Ingredients

  • Bistro mix salad bag (here you can literally use whatever type of salad leaves you have in your fridge)
  • 3 Spring onions
  • 1 Avocado
  • 1 pepper (yellow, red, or green)
  • 5 cherry tomatoes
  • 1 can of lentils
  • Roasted Cauliflower (in the oven until crispy with a bit of olive oil and some of your favourite chilli mix)
  • Your favourite cheese (optional) feta, or grilled halloumi

The Dressing

  • 2 juices of a lemon
  • 1 tsp of pomegranate molasses
  • 5 tbsp of olive oil
  • 1 tsp of salt & black pepper
  • 1 small clove of garlic (grated)
  • Grate a bit of ginger
  • If you have fresh herbs or dry you can also add here for extra flavour

Directions
Get a bowl and start layering your salad. Obviously chop all the ingredients up, add it to the bowl and give it a rough mix. Leave the cauliflower and fresh/dry herbs for the top layer. Once the cauliflower is proper toasted and crunchy get it out the oven. The cheese and cauliflower go on top.
Mix the salad dressing in a separate bowl and let your family/friends dress their salad to their liking.

Bon Apetite

Fried rice and Salmon

This recipe came to life with the last bit of veg left in my fridge before I head out for a food shop. I had a pot of cooked rice from leftovers so I chucked it all in and it was delicious. I know I say this all the time but this one is quick and easy to make. I’ll list the ingredients I used but you can use whatever vegetables you have or anything that is about to go out of date.

If you don’t have salmon you can substitute for chicken, tofu whatever you like. It’s super flexible. I would just focus on the seasoning for this one.

Ingredients (cut the veg into sizes you like, but remember the thinner/smaller the better): green beans, mushrooms, carrots (chopped into thin sticks like matchsticks, I don’t know how else to describe this lol), finely chopped knob ginger, 3 cloves of finely chopped garlic, spring onions, 1 chilli, asparagus, and I used salmon fillet. Lime and coriander to garnish at the end.

Seasoning: soya sauce 5tbsp, sesame oil 5 tbsp, black pepper and salt to your liking. I used 1 tsp of BP, and 1/2 tsp of salt because soy sauce is already salty. Japanese 7 spice for the salmon.

You want all your ingredients chopped and ready because this is quick you wont have time to chop whilst things are cooking.

Let’s Get cooking: place salmon fillets on baking paper in a tray, grate some ginger and garlic on the fish. Drizzle olive oil, and sprinkle the 7 Japanese spice all over the fish. Put in the oven 180C for 10 mins.

1) pour sesame oil in a hot pan (obviously this is better if you have a wok but I don’t and just used my regular flat large pan), I added the carrots first because they are going to take longer than the other veg to soften, then the green beans and asparagus, then the mushrooms, and the rest. I spiced the veg with black pepper, salt. Add the rice and mix till it’s all combined. Add the soya, sprinkle Japanese spice all over the pan. Taste it. Does it need anything? Add more. Add the spring onions at the end along with juice of a half a lime all over and chopped coriander. I like avocados with this plus it was super ripe so I just added it right at the end and sprinkled some sesame seeds for that extra extra. 🤷🏽‍♀️

Serve on a plate with the salmon and enjoy 😉.

Mussel soup for the winter

I just made this and I thought hey let me share it. This recipe is everywhere. It’s so simple and so quick. I got fresh mussels yesterday and straight away I placed them in a bowl of cold cold water. This way they can filter themselves and be super clean when I cook them the next day. I change the water every 6 hours I would say. When you do this, you will see the dirt when changing the waters.

What you will need; 1 onions, 5 cloves of garlic (both finely chopped) I used my mini food blender. Sauté in butter till brownish. Then add 1 tsp of chilli flakes (optional), 1 tbsp of tarragon, a handful of chopped parsley, 1 tbsp of black pepper and salt to taste around 1tsp is good. Let this process to happen for about 5 minutes. Add your crême fraiche packet in and juice of 1 whole lemon. Add around 2 cups of water. Simmer for about 15 minutes then add your mussels, cover for 10 minutes. The mussels should all be open 🦪, serve in a bowl because that soup is so so good and a slice of lemon to garnish. You can add pasta but currently I’m avoiding carbs.

Enjoy🤤 this is the only picture I took that I posted on my ig!

Royal Choco Prince dessert

A dessert that will become everyone’s favourite. It is simple, cheap and so easy to make. For months I’ve been working on a recipe that my family and friends loved the most! There are many recipes out there for this dessert and I think I tried every single one. After which, it left me with this delicious recipe that I am about to share with you. Minimal ingredients, washing up and cooking time. Let’s go!

Ingredients

100g of unsalted butter (melted), 3 heaped tbsp of your choice of cocoa , 1 tin of condensed milk, cheapest rich tea biscuit you can find & dedicated coconut (optional).

Method: break biscuits into small pieces in a bowl. In a medium heated pan, melt the butter, add the cocoa, and last add the condensed milk. Keep stirring until thick and all ingredients have combined. Add desicated coconut if you wish! Then pour mixture over biscuits. Give it a good mix and wait for it to cool. If you have a long tin you can use this but firstly layer down cling film and then pour the mix in because you don’t want it to stick to the pan .. once it’s frozen you are able to take it out easily and cutting a slice or two!

Tadaaaa

If you don’t have a tin that’s fine. You can still do it without by pouring the mix onto layers of cling film long enough to cover it all the way round like a sandwich then, twist the sides and roll it in the air so it’ shapes it into a log kinda thing!

Spinach Stew (VG/V). سبانخ و رز

This is a very simple winter dish that will last you a few days in the fridge. Less cooking is always a bonus, right? This can be made with minced meat or without. I replaced minced meat with minced quorn instead since we are veggie 80% of the week.

Ingredients

– Frozen spinach bag (otherwise you will need like 5 fresh bags of spinach that you will have to wash and chop)
– 2 onions (thinly sliced)
– 4 Cloves of garlic (finely chopped)
– Big handful of coriander (finely chopped)
– 1 teaspoon of lebanese 7 spices
– Sprinkle of salt (taste it obviously to see if it needs more)
– 1 whole juice of a lemon

مكونات

– سبانخ مفرز
– ٢ بصل مقطعين رفاع
– ٤ثوم مقطعين زغار
– كزبرة
– ملقعا كبيرا من ٧ بهارات
– رشت الملح
– ١عصير ليمون

Method
Fry the onions and garlic together in olive oil. Add the chopped coriander once you see the onions and garlic have turned into a golden colour, add the minced quorn (or minced beef if you want this option).
Add the bag of frozen spinach with the spices and salt. I added like a small mug of water and let it simmer for 20 mins. Taste it and see if you want to add more salt. Pour the lemon juice, mix and its should be done! I like mine lemony so I squeeze more lemon on my plate but that’s up to you and your preference.

Serve with rice (or quinoa if you are avoiding carbs).

Sauerkraut

A while back when this was a trend to make in the kitchen, I watched endless videos on Youtube of people making Sauerkraut. I love pickles and anything pickled so I was intrigued by the process and interested in the benefits.

The origin of Sauerkraut goes back to China but is known to come from Germany. It is a fermentation process of freshly chopped cabbage. The fermentation process is what makes this side dish good for us; it is full of microorganisms that promote probiotic growth. This bacteria is super good for your gut health as it helps digest food and help your gut absorb vitamins and minerals.

How To Make Sauerkraut
You might see that for a cheap vegetable, a jar of this stuff is pretty expensive in the supermarket.

Buy 1 fresh cabbage (purple or white), slice it into thin strips. Place in a big bowl and sprinkle lots of sea salt (10g of salt for every 1 lb). Cover it. Then with your hands mix it all together and leave for half an hour then mix again and leave for another half hour. The Brine process has begun. Do not drain the brine, my first time making this, I drained the brine for some reason and was only left with a little bit of liquid. Grab a recycled jar (I hope you keep jars, i have a cupboard of recycled jars lol) Pour the brine into the jar. Now, time to add the spices.

Spices for that juicy eye rolling feeling

– 7 cloves of garlic (chopped)
– 1 tbsp mustard seeds
– 1 tbsp caraway seeds

Start adding the shredded cabbage into the jar and press it down with your knuckle, and pour the rest of the liquid on top. Leave in a dark cupboard right at the back for two weeks and then you can eat. The longer you leave the better.

Once the jar of sauerkraut finishes; don’t pour the liquid out. Keep for the next cabbage and a bit more of the spices if needed to be stronger.