Archives for posts with tag: pepper

  
I didn’t follow a recipe for this and I completely surprised myself. It’s also the first time I’ve ever cooked with an aubergine. I’ve always wondered what to do with one and I saw aubergine ‘canneloni’ on Pinterest and thought – I can do that with a lasagne. This dish is pasta free and you don’t miss it! 

1) Slice an aubergine and cook for 4-5 mins on either side using a griddle pan. Set aside.

2) in a large pan fry off an onion, add some minced beef and brown. Add one chopped yellow pepper and fry for another 5 mins.

3) pour over a tin of tomatoes, add a shake of dried basil, a big grind of black pepper and leave to simmer.

4) make the white sauce: melt 2 dessert spoons of butter in a pan. Stir in 1 dessert spoon of plain flour and create a ‘roux’. Pour over a cup of milk and put on the heat. Whisk until thickened and grate in some Parmesan.

5) assemble by placing the mince in a lasagne dish, then add the sliced aubergine on top. Pour over the white sauce and grate over some cheddar and Parmesan.

6) bake on 190 degrees C for 15-20 mins.

Serve up with garlic bread. Perfect autumn dinner. 

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I absolutely love spicy nuts. But they’re so expensive and full of rubbish that I decided to have a go at making my own. They’re amazing and I will never be buying the packet ones again!

In a bowl mix a packet of plain almonds with a squeeze of honey, a shake of chilli powder, a sprinkle of dried thyme, a grind of black pepper and little pinch of salt.

Place nuts on a lined baking tray and roast on 180 for 10 mins!

  
I went to stay with my friend Suzie on Thursday night as we went to Reading Festival yesterday. She treated me to this amazing tart – it only took 10 mins to prep for the oven and it was glorious!

1) roll out a puff pastry block on baking parchment to fit a roasting tin.

2) in a bowl mix ready cooked chicken breast, chopped mushrooms, yellow pepper and pesto.

3) spread the mixture on the pastry base and add ripped mozzarella to the top.

4) brush the exposed pastry edges with milk.

5) bake at 180 degrees for 20-30 mins and until golden brown.

Thanks Suzie! 

I love lasagne. Some days only a beefy, cheesy, satisfying plate of food will do. I made this last night and today I ran the BUPA London 10k, so I needed a substantial dinner to get me round the course. This lasagne definitely did the job. It’s easy to make and I got 4 portions out of it which have gone in the freezer.

1) in a large pan on the hob fry 250g of mince beef til browned. Crumble over an Oxo cube and stir in.

2) add onions to the mince and cook til softened. Then add a handful of chopped mushrooms and a chopped pepper.

3) after 5 mins, add a tin of tomatoes, a squeeze of tomato puree, a grind of black pepper and a shake of dried mixed herbs. Leave on a low heat to simmer whilst you make the white sauce.

4) in a pan, melt 2 dessert spoons of butter. Once melted, remove from the heat and mix in 1 heaped dessert spoon of plain flour (creating a ‘roux’).

5) stir in 1/2 cup of milk and put back on the heat. Whisk and whisk! Add another 1/2 cup of milk and keep whisking. Depending on how much sauce you want, add a bit more milk. If it’s not thickening after a few mins sprinkle in some more flour. Grate in some cheddar cheese and continue to whisk. Once thickened, leave to one side.

6) pre heat the oven to 180 degrees C.

7) in a lasagne dish, pour in half the mince beef mixture. Place lasagne sheets on top. Then add a layer of white sauce. On top of that, add the rest of the mince mix. Add lasagne sheets. Pour over the rest of the white sauce and smooth over with the back of a spoon.

8) sprinkle over grated cheddar cheese and bake for 30 mins.

When you take it out, leave it to stand for a few minutes – this will make it easier to cut and serve! I had mine with some pitta as I wanted extra carbs, but you could have salad or veg as you fancy.

I completed the race in 1 hour 1 min and 53 seconds. Here’s my jazzy medal!

   
   

I love chilli con carne, and whilst I’m on a money saving mission at the moment before moving house I decided to partake in #meatfreemonday and go veggie. I also ran 10km last night prior to making this, which I think made it taste even better. It’s so simple and you could put whatever veggies you want in it. Here’s how to make it (10k run optional!):

1) to a hot pan with olive oil in add: 1/2 chopped red onion and fry til soft.

2) Add chopped mushrooms and a yellow pepper, cook for 4-5 min.

3) Mince a garlic clove into the pan and stir.

4) Add a tin of chopped tomatoes and a small squeeze of tomato puree.

5) Add a big shake of chilli powder, chill flakes and grind over some black pepper. Stir in and then add a shake of paprika.

6) Add a drained and washed tin of kidney beans.

7) Bring to the boil and turn the heat down. Simmer for 15 minutes.

8) For the rice: 1/2 cup of basmati rice in a pan, add 1 cup of boiling water, bring to the boil then simmer with a lid on for 10mins. Perfect fluffy rice every time.

I finished mine off for lunch today in pitta bread.

I adapted this BBC good food recipe and replaced meatballs with beef sausages and a few bits of chorizo.

1) cook your sausages (I baked mine but you could fry them!)

2) chop 1/2 onion, a red pepper, some mushrooms (I was using up what was left in the fridge!).

3) heat some olive oil in a casserole pan and pop in the onions. Soften for 5 mins and add 2 minced garlic cloves.

4) add mushrooms and pepper and cook for a few more mins.

5) add a tin of tomatoes and a tin of washed butter beans. Add a good grind of black pepper and a good shake of smoked paprika.

6) place cooked sausages and chorizo in the casserole pan and pop in the oven on 190 degrees C for half hour.

I boiled up some brocolli to go with mine. Warming, filling and delicious!