Baked spiced wedges

Baked spiced wedges

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Slow cooked wedges are a healthier favourite of mine. The slower and lower temperature you cook them the better they become but you can do them quicker if you are in a rush. Swap out the potatoes for any you have in or particularly like such as sweet potatoes. I also enjoy a variant of these using fresh cut rosemary and sea salt (see link to HelloFresh recipe).

 

Ingredients:

  • The larger the potato the longer the wedge slice
  • Pinch of sweet paprika
  • Pinch of garlic powder
  • Salt and pepper
  • Pinch of chilli powder
  • ‘Frylite’ cooking spray (1 calorie spray stuff) or a little olive oil

 

Method:

 

  1. Pre-heat the oven 180 degrees c
  2. Give the potatoes a quick wash just in case they have any residual soil and remove any eyes or bad bits
  3. Cut into long thin wedges by cutting the potato in half lengthways first and then into slices. About half a cm is a good guide
  4. Spray a baking tin or coat with a thin layer of oil
  5. Lay the wedges on the tray and sprinkle with the seasoning and spices
  6. Turn the wedges over giving them a good coating on all sides
  7. Cook for 30-45 minutes until golden brown
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‘Hellofresh’ try Pork and Apple Burgers

I wanted to recommend a new unusual way I found this week of making burgers. I order ‘Hellofresh’ delivery service every once in a while when I fancy some inspiration for new recipes and some healthier food. This week Pork and Apple burgers arrived and as I always love a burger it was worth a try. I’ve made lots of burgers over time including breadcrumbs or no breadcrumbs or binding with egg or no egg but I’ve mainly focused on the meat. What was really unusual about this recipe is that it wanted you to grate a whole apple and dry it using kitchen paper and add it to the pork mince. Alongside some seasoning this really made the most juicy burger that was unsurprisingly more sausage pattie like than anything else. It was definitely a great way to add flavour and moisture to a burger so I’d highly recommend it.

 

Accompanying the burgers were my favourite style of slow cooked wedges which I’m already a major fan of (see my recipe) but this variation using rosemary was a perfect addition.

 

Some pictures.

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www.hellofresh.co.uk

 

My sharing details if you want a free box and I do get rewards in return just for complete transparency.

https://www.hellofresh.co.uk/landing/helloshare-psd/?c=RLFTKE&utm_source=raf-share&utm_campaign=share-email&utm_medium=app

Perfect Cake Mix

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I had a craving for cake this Sunday and decided to look up as I couldn’t remember the standard mix for Victorian or simple sponge cake. I’ve made these types of cakes since I can remember but I’ve never quite had the perfect fluffy recipe that other people seem to achieve. This time however I think I got lucky trying to make a recipe fit the quantities I had and the cakes were ridiculously fluffy so I will share with you what I did.

 

Ingredients:

200g self raising flour

200g caster sugar

3 medium free range eggs

1tsp of baking powder

200g melted butter

 

Method:

  1. Pre-heat the oven 180 degrees c
  2. Put your put in a bowl after measuring and put in the microwave for 20-30 seconds until softened
  3. Put everything else in a bowl
  4. Add the butter
  5. Grab an electric hand whisk. Mine is an old fashioned one so not particularly fast
  6. Whisk everything together for 3 minutes until the whole mixture goes white
  7. Spoon into either a greased cat tin or cup cake cases
  8. Bake for 20-30 minutes until golden brown
  9. Decorate or fill however you see fit

Healthier ‘KFC’ Style Chicken

Healthier ‘KFC’ Style Chicken

I just love ‘KFC’ or similarly branded fried chicken, however because of all of the lovely grease it is fried in it’s not really best choice to have. Well every day at least anyway. I was really craving some of the fabulous chicken one afternoon and went to my kitchen cupboard to see what I had to make something similar and this is what I came up with.

 

Ingredients:

 

For the chicken

  • 2 large chicken breasts
  • Tub of dried bread crumbs (they tend to be called golden crumbs and I’d used them before in making up burger mixes). You can also use Panko bread crumbs that you find in the Chinese cooking aisle
  • Garlic powder
  • Flour
  • Salt and pepper
  • Chilli powder pinch
  • 2 eggs beaten
  • ‘Frylite’ cooking spray (1 calorie spray stuff) or a little olive oil
  • ‘Tabasco’ sauce
  • Optional: Ranch dressing and sweetcorn

 

Sauce

  • Bottle of ‘Franks’ hot wing sauce
  • Half a jar of honey
  • Pinch of garlic powder
  • Salt and pepper

 

Method:

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  1. Cut your chicken into pieces about the size of your thumb
  2. Set the oven to 190 degrees c
  3. Make up three bowls. One with plain flour; the second with the beaten egg and the third empty some of the breadcrumb mix into
  4. Into the breadcrumb mix add a pinch of garlic powder; chilli powder and salt and pepper
  5. Into the eggs add a dash of ‘Tabasco’ sauce
  6. Grease a baking sheet with a little olive oil or spray with ‘Frylite’
  7. Using a fork or your fingers dip the chicken pieces in the flour first
  8. Then dip into the egg mix
  9. Then dip into the breadcrumb mix coating the chicken and place on the tray
  10. Either toss the chicken around in the oil or give it another spray
  11. Bake for 10 minutes initially
  12. Whilst baking make up the sauce
  13. Mix all the ingredients together and after 10 minutes cooking take the chicken out of the oven and pour over the sauce
  14. Put back in the oven for another 10-15 minutes until cooked through
  15. Serve with ranch dressing and sweetcorn as optionalimage1

The Perfect Spanish Tortilla/Omelette

Whether you call it an omelette or a Spanish tortilla and serve it warm or cold I absolutely love this type of dish. I can completely understand how this evolved in the heat of Spain to be a cold tapas though. Cutting it into slices and serving alongside other small dishes and a lovely glass of Rioja just makes sense.

 

Ingredients

  • 6 eggs (or however many you like but adjust the proportions in line). Don’t make it too few it you want to cut it into slices though!
  • Salt and pepper pinches
  • Potatoes (peeled; boiled and cut into little pieces)
  • Red onion cut into thin slices
  • Oil to fry
  • Knob of butter (melted)
  • Splash of milk
  • Herbs and spices you like e.g. pinch of sweet paprika or chill flakes
  • Optional: Grated parmesan or cheddar

 

Method

  1. Peel; cut into small pieces and boil the potatoes then allow to cool whilst you do the rest
  2. Crack and beat the eggs in a container such as a Pyrex jug so you can pour it later
  3. Add the salt; pepper and any herbs/spices you like
  4. Slice the onion and add to the mix
  5. Add the milk and butter (remember to melt the butter or it will sit in a big blob)
  6. Add the oil to a frying pan and heat at medium (try to pick a pan with a metal handle and not plastic so you can put it under the grill later if you want to)
  7. Add everything to the pan and heat for a few minutes until the bottom of the mixture starts to set
  8. Either flip the mixture using another plate very bravely or sprinkle with cheese and place under a hot grill for 30 seconds to a minute watching carefully until it browns and sets on top
  9. Either eat immediately if you like it warm or allow to cool and cut into slices for tapas
  10. Serve with a nice glass of Rioja wine!

 

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Sephora Makeup Palette

I’m definitely not a beauty blogger but I did want to share and recommend this tip for storing makeup that I’d never seen before and have really fallen in love with. You can buy these but also I guess you could make one too. The American makeup company Sephora sells a container for your powdered makeup such as blush; bronzer and eye shadows. It’s a little palette with a clear lid and is completely empty when you buy it other than some little flat removable magnets. They then sell their powered makeup in metal containers so you pop each one out and place on the magnet and fill the palette with all your favorite items. It’s a great way to carry around your items rather than as individuals. I’ve taken mine all around the world and it’s never come open. What I also worked out was that most normal powdered makeup you buy comes in a thin metal container once you dig it out of its plastic container so you don’t just have to use the Sephora branded stuff. Be careful doing this though as they are often glued down so you’ll need something sharp to prize them out.

 

If you are not based in the US you can order this online but shipping costs are quite high so share the cost with someone else or order a lot at one time. Also, I guess you can make one out of an old container adding a magnetic base and some little magnets if you are feeling particularly creative!

Link:

https://www.sephora.com/product/z-palette-P384677?skuId=1573229&icid2=products%20grid:p384677

Outside:

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Inside:

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Basic Cake Recipe

This recipe is just the standard recipe everyone in the world knows how to make and I use and adapt if for everything. It’s the first cake you make and once you crack it you are set for baking forever.

Ingredients

4 eggs (free range or organic if you can afford it)

225g sugar caster

225g self raising flour

225g butter or margarine

1 tbsp vanilla extract

Method

  1. Ideally use a round tin but you can use any including cup cake tin or just the cases
  2. Grease the tin by dipping a bit of kitchen roll in the butter and covering the inside of the tin lightly
  3. Set the oven to 180 degrees c
  4. Mix all the ingredients together and beat well. You don’t need to cream the butter, just mix well
  5. Pour the mixture into the tin leaving a slight dip in the middle as it will rise higher there
  6. Cook for about 20 minutes until light and golden. It’s done if you stab the middle of the cake with something sharp and there’s no batter mixture on the stick. Cocktail sticks are good. It’s better to cook slowly and make sure the cake is cooked through than quickly. Also, if the cake starts to brown too much put some baking paper on the top to protect it
  7. Let the cake cook and slice in half through the middle if you used the round tin
  8. Victorian sponges are traditionally filled with jam and cream and a sprinkling of cater sugar on the top but make sure the cake is really cool so the cream doesn’t melt
  9. This cake batter can be used for anything. Just add cocoa powder to make chocolate or any flavourings you like such as coffee or lavenderCake

Wrestling Cake

I got this recipe from a baking magazine. I was looking for ideas for my nephew’s birthday and he was really into wrestling at the time. He loved it as he got to keep the toys as well so it made a complete present in one.

Ingredients

Square shaped tin (or cut your cake into a square)

Use the Basic Cake recipe SDC12160

4 large pieces of sturdy liquorice

Red shoe lace sweets/candy

Coloured icing (sugar paste)

A couple of cheap wrestling dolls (you can but online)

Red ribbon (optional)

4 cooking skewers (be careful to remove this before serving though so kids do eat them)

Writing icing kit

 

Method

  1. Bake a square basic cake, allow cooling
  2. Cover the cake with icing of your choice. I chose white but black would look good for a wrestling or fighting ring
  3. Skewer the liquorice with the skewers so they sit at the top of skewer and insert the uncovered part into the cake. Repeat for the four corners
  4. Tie the red laces around the four corners to look like rope. This can be a bit tricky but it doesn’t matter too much if you can see the knots
  5. I used writing icing to make the symbol of the floor but you could even buy a pre-made stencil online. Red ribbon placed around the outside helps the ring look more rigid
  6.  Allow to dry
  7. Add the wrestlers or fighters of your choice. This would work well for video game or other TV show themed cakes where there are opposing characters

 

https://twitter.com/search/wwe

http://www.wwe.com/

 

Basic Bread

I’ve never been able to make bread. It seems like the simplest thing in the entire world and yet I have never been able to master it. Every few years I try again and out of the oven comes a rock hard brick of bread. I’ve toyed with the idea of a bread maker but always figured that was cheating but I did start trying again with a packet of bread mix.

I bought my bread mix from Aldi. They have a wide range if you go in store of little packets of mixes to make different specialities of bread from. I picked a seeded loaf but you can pick any or none and just use strong white flour.

After lots of reading on kneading and gluten I think the best method is to really stretch the dough with a wooden spoon. I think this has the same effect as significant kneading and works for me (finally)!

Ingredients

  • 500g strong white flour (or equivalent mix)
  • 2 tsp salt
  • 7g sachet fast-action yeast or a packet
  • 3 tbsp olive oil and some for oiling the tin
  • 300ml water
  • 1 tsp sugar
  • Bread tin (makes all the difference)
  • Get a clean tea towel ready slightly dampened
  • Cling film
  • 5ml milk or beaten egg to glaze

Method

  1. First mix the yeast in a little warm water. Add a tiny tsp of sugar and mix thoroughly. I think the sugar is what the yeast eats and the warmth starts to activate it
  2. Oil using olive oil the tin so the mix won’t stick
  3. Mix the bread mix or flour with the water (make sure it’s slightly warm) and the olive oil. Choose a bowl double the size of your mix to allow it space to rise
  4. Stir with a wooden spoon for 5 minutes to keep your hands away from the sticky mess initially and to really stretch the mixture (apparently the gluten in the flour which is what makes it rise). Keep pulling the mixture up and away to create strands and drop them back down again
  5. I like to then put a bit of clingfilm on the top and then the damp tea towel or the risen dough sticks to the tea towel?!! Don’t completely seal the top though as you need air to get in. I then put my bowl on top of a fairly low heat radiator or on top of the oven
  6. Set the oven to 180 degrees and allow it to warm slowly
  7. After 20 minutes check the dough. It should have risen a little so give it another stir and let it rise again for a further 20 minute
  8. Give it another stir and transfer it to your tin shaping it into a rough loaf shape
  9. Glaze the top with a little milk or egg wash
  10. Move to the oven to bake for circa 20-30 minutes but keep an eye on it. If it starts to brown too early cover with foil or lower the heat 10 or so degrees
  11. Once baked leave in the tin to cool for 10 minutes from it recedes from the sides and can be removed easier

You can then try different mixtures or adding this to the top of your bread such as seeds or in your bread to make more fun.