All posts tagged: cooking

Jamie Oliver’s BBQ Beans Recipe

Last weekend, we decided to crack out the BBQ and really fancied some home made baked beans to go with our meat. I remembered watching Jamie Oliver make some amazing baked beans when he was travelling across America years ago, and managed to find a similar recipe online. I decided not to include the sweet potatoes as we just wanted beans, and we didn’t do the bread and cheese stage as we were trying to be a little less indulgent than normal (!!), but it was absolutely gorgeous! Even if the pan did take a bit of a battering! My advice would be to allow it to cook in the oven for as long as possible. Ingredients (serves 6) 2 red onions 2 cloves of garlic 1 fresh red chilli 2 large carrots olive oil 1 heaped teaspoon sweet smoked paprika 1 level teaspoon cumin seeds 1 level teaspoon dried chilli flakes 6 medium sweet potatoes 1 x 700 ml jar of passata 2 x 400 g tins of mixed beans 100 ml BBQ sauce …

Cooking With Cheese Cookbook

Last weekend I fuelled my cheese obsession even further with a new cookbook – ‘Cooking With Cheese,’ published by Ryland Peters and Small. It’s just cheesy heaven, with over 80 recipes, and it’s beautifully put together. When looking at what to cook for this post, I eventually decided on Creamy Orzo Pasta Bake, with Comté Cheese and Courgette and it was DELICIOUS (even if it had about a 1,000 calories in it – it was totally worth it!) And it’s actually incredibly easy to do. Ingredients 250g orzo 400ml crème fraiche 1 courgette, roughly grated A large handful of freshly chopped flat leaf parsley leaves Grated zest of half a lemon 50g grated hard cheese – I used 18 month Comté Method Preheat the oven to 200C/Gas 6. Cook the orzo according to the package instructions, drain well and transfer to a mixing bowl. Pour in the crème fraiche and add the courgette, parsley and lemon zest. Mix well until thoroughly combined. Season well and transfer to the prepared baking dish. Spread evenly and sprinkle over the cheese.  Bake …

#OrganicUnboxed – Greek Lamb Curry Recipe

This is the second of my recipes for the #OrganicUnboxed Challenge. You can read about the challenge here, and my first recipe here. For this recipe, I thought I’d draw inspiration from my upbringing in Cyprus. Looking in the box, I could see quite a few items which would go into a moussaka. I’ve actually written a recipe for this on the blog previously, so I thought I’d try something a little different. And this is where the idea for a Greek ‘curry’ came from. Greek Lamb Curry Serves 2 Ingredients 1 white onion (chopped finely) 2 cloves of garlic (minced) 2 aubergines (chopped into bite-sized chunks) 400g lamb mince 1 tin of chopped tomatoes 1 tin of chick peas (drained) 1 tsp cumin 1 tsp coriander 1 tsp cayenne pepper 1 tsp paprika 1 tsp cinnamon 1 tbsp tomato purée Salt and Pepper Olive Oil 1 cup of brown rice Method Fry the onion in a medium sized pan (one which has a lid) on a medium heat, with a dash of olive oil, …

#OrganicUnboxed – Steak with Beetroot & Spinach Pasta Recipe

You might have seen I’m taking part in the #OrganicUnboxed Challenge, to come up with some tasty recipes from a ‘mystery box’ of organic goodies. The first dish I came up with might not look very pretty. In fact, if I’m honest, it looks a bit weird!! But I was inspired by a recent recipe I had in my Gousto box, with beetroot pasta and goat’s cheese. And you know me, I had to add some meat! The beef was provided by Devon-based ‘The Well Hung Meat Company‘ and I was so impressed with the quality of the meat and the flavour. You could really taste the difference, and I’ll definitely be ordering from them in future. Where possible for all of these #OrganicUnboxed recipes, I tried to use as many of the items from the box. For this recipe, the only addition was the spinach, which was also organic. Beef with Beetroot & Spinach Pasta Serves two people Ingredients 1 red onion (diced) 2 cloves of garlic (minced) 1 leek (finely chopped) 1 bag …

The #OrganicUnboxed Challenge

Look at the amount of goodies in the photo above! And the best part? They’re all organic! I was recently challenged to come up with some recipes from said mystery box of goodies! Beforehand I had no idea what to expect, but I was overwhelmed with the amount of items I was sent. The campaign was officially kicked off by  Madeleine Shaw: In addition to the above video, here’s a few quick facts about organic food: Organic crops are exposed to fewer pesticides Organic livestock (chicken, beef, lamb, pork etc.) are truly free range, meaning they have more space to roam and enjoy high welfare standards Organic dairy cows are free range and pasture fed Organic farming is great for farmers and more environmentally friendly Recent research has shown that organic crops are up to 60% higher in a number of key antioxidants and that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids. Here’s a full list of the items I was sent to work with – it was all very ‘Ready …

Braised beef cheeks with pear and bitter chocolate sauce

I know you’re probably thinking, what the hell? It does sound bizarre! But Tim saw Michel Roux Jr. cooking this up on a TV programme the other day and really fancied giving it a go. I’m all for unusual food and trying out new things, so we bought all the ingredients and cooked it over the Easter weekend! Ingredients For the white bean purée 85g/3oz dried white beans 2 bay leaves sprig of rosemary sea salt small knob of butter 200ml/7fl oz double cream, heated to a boil For the beef cheeks 2 pears 2 tbsp lemon juice 2 beef cheeks, trimmed and cut into 4 equal-sized pieces sea salt oil, for frying 1 onion, sliced 1 garlic clove, sliced 125ml/4fl oz port 1 orange, juice and zest 1 litre/2 pints beef stock 1 tbsp cracked black pepper 16 button onions, peeled 50g/1¾oz butter 60g/2¼oz chocolate, 70% cocoa solids, broken into squares Method For the purée, soak the beans in water overnight then drain well. Place the beans in a pan of fresh water and …

Moroccan Lamb with Chorizo & Chickpeas

This is something I threw together rather spontaneously the other night. We had some lamb shanks in the fridge and I wanted to try something a little different, aside from the usual roast with veggies, mint etc. This is a rich and meaty dish, that brings out the flavours of the lamb while giving it a nice, spicy kick! And it’s very easy to do, all in one pot on the hob! Ingredients 2 lamb shanks 150g diced chorizo 2 onions, finely chopped 2 garlic cloves, finely chopped 1 400g tin of chickpeas (drained) 2 400g tins of chopped tomatoes 10 chopped, dried apricots 1 tbsp ras el hanout 1 tbsp crushed chillies 100ml beef stock 2 tbsps plain white flour salt and pepper olive oil Method Coat the lamb shanks in the flour. Heat some olive oil in a deep casserole pan on a medium heat and add the lamb shanks for a few minutes until they’re nicely browned. Remove the lamb shanks and set aside. Add a little more olive oil and cook …