Comments (2)

By Little Mummy, December 1, 2009 12:04 am

This is a slideshow of my chilli beef stir fry, very simple, very tasty.

Comments (4)

By Little Mummy, November 11, 2009 3:45 am

One of my favourite things to do on christmas eve is cook lots of yummy picky bits, here’s a few things I’ll be making this year, not difficult but should be very tasty

Chicken Satay

100ml Soy
4tbsp Peanut butter
Chicken fillets

1. Heat soy and peanut butter in a pot, once it’s melded together leave to cool completely.

2. Pour marinade over chicken and leave for up to 24 hours.

3. Bake chicken for 15-20mins or until cooked.

4. Thread onto skewers and serve.

Coronation Chicken Vol au Vents

Mayonnaise
Curry Paste
Grapes
Chicken
Mango Chutney
Vol au vent cases
Lettuce

1. Bake vol au vent cases as per recipe and leave to cool.

2. Mix mayonnaise with tbsp of curry paste. Add spoonful of chutney and quartered grapes.

3. Line cases with lettuce and add a spooful of coronation chicken to each and serve.

Goats Cheese & Red onion Vol au Vents

Goats Cheese (welsh)
Red onion
Olive oil
Vol au Vent cases

1. Bake vol au vent cases and leave to cool.

2. Gently fry onion with a little olive oil until soft.

3. Add a small amount of onion to each case and crumble over a little goats cheese. Grill for a couple of minutes and serve.

Dipped Strawberries and Marshmallows

Hardly a recipe required as it’s so straight forward, I use milk chocolate for the marshmallows and Green & Black’s white chocolate for the strawberries.

Comments (6)

By Little Mummy, October 27, 2009 9:48 am

This one is completely my own recipe made up of leftovers, it wasn’t perfect – please see possible improvements at the bottom

Ingredients

Slice of Crusty Brown Bread
Potato
Red Onion
Chorizo
Olive Oil

1. Par-boil diced potatoes.

2. Fry onions, add potatoes and chopped chorizo

3. Once everything is golden. Set aside.

4. Place the slice of bread into pan to toast in juices from chorizo and onions, add a little olive oil if necessary.

Serve toasted bread topped with chorizo hash.

Although tasty it was a little dry, I’d suggest either adding some fresh buffalo mozzarella at time of serving or spreading the toast with some roasted tomato sauce from your store. Some nice fresh chopped herbs would have been nice too.

Comments (4)

By Little Mummy, October 19, 2009 10:23 pm

This recipe involves using a base roast tomato sauce which came about when I accidentally bought six punnets of tomatoes online. The base sauce can be frozen and used for any tomato based dish.

Base Sauce;

Roast Tomatoes
Salt
Sugar
Pepper
Olive Oil
Garlic

1. Line up tomatoes and garlic cloves, sprinkle with a teaspoon of sugar, a couple of teaspons of sea salt or rock salt, grind over some black pepper and coat with olive oil.

2. Roast at 180 degrees for an hour, or until tomatoes are soft.

3. Remove tomatoes and oil, blend, sieve and freeze until use.

Spaghetti;

Base Sauce
Half an onion
Garlic
White Wine
Tabasco
Spaghetti

1. Dice the onion and fry in a little olive oil, add garlic and a glug of wine, then reduce.

2. Add base sauce, a couple of drops of tabasco and cooked spaghetti.

Parmesan Chicken;

Slice of Bread
Chicken Breast
Parmesan
Egg

1. Blend bread (the end works well) and mix with grated parmesan on a plate.

2. Beat an egg and put on a plate.

3. Dip chicken into egg and then parmesan breadcrumbs, shallow fry until golden.

4. Place chicken onto baking tray and pour the rest of the breadcrumbs over and around, put in the oven at 180. Bake for around 10-15 mins.

Serve spaghetti with parmesan chicken and sprinkle left over breadcrumbs all over for extra crunch

Comments (4)

By Little Mummy, October 13, 2009 12:03 am

This mousse recipe was one I got from Good Food magazine. It’s one of the easiest and tastiest I’ve made to date and I think the little extra garnishes with this dish make it ideal dinner party fodder.

Serves 7

60ml milk
5 Mars Bars
4 Egg Whites
4 Tbsp Cocoa Powder
Chilli chocolate
Strawberries
Green & Black’s White Chocolate

1. Melt mars bars, milk and cocoa powder together in a pot. Once melted leave to cool for 15 minutes.

2. Whisk egg whites to soft peaks (get husband to do this if you don’t have electric whisk)

3. Fold in a little of the mixture and then gently add the rest – don’t beat the air out.

4. Leave to set in fridge for at least two hours.

5. Grate a little chilli chocolate (I used Lindt) over the top and serve with strawberries dipped in white chocolate (leave these to set too)

Comments (3)

By Little Mummy, October 10, 2009 12:50 am

Recipe is here.

Comments (9)

By Little Mummy, October 5, 2009 11:55 pm

I’m loving the autumn and I’ve been enjoying doing loads of cooking, welded flapjacks, coleslaw, spicy carrot soup, homemade ketchup and these baked sweet potatoes.

The idea came from a mexican restaurant dish, it makes a lovely light autumn supper.

Ingredients

Sweet Potato
Coriander
Hot Salsa
Mozzarella
Sour Cream

1. Bake the sweet potato in foil as you would a potato. The sweet potato will cook quicker than a potato, and will take 40 mins – 1 hour, give it a squeeze, if it’s soft remove the foil and crisp up for a further 20 mins.

2. Remove from oven and cut in half lengthways. Sprinkle with coriander, add a generous spoonful of salsa and topp with mozzarella.

3. Grill until mozzarella is bubbling. Serve with a dollop of sour cream.

When I first tried it, it was a bit of a taste sensation so I hope you enjoy

Comments (3)

By Little Mummy, June 9, 2009 1:05 am

We’ve been indulging in some al fresco dining since we acquired some garden furniture, Scotland has been unusually mild and we’ve had a few scorchios. This is another of my uber simple ‘adapted’ recipes.

Ingredients

For the chicken;

Chicken fillets or breasts
Egg
Tbsp Cornflour
Sesame Seeds

For the noodles;

Egg noodles
1 Carrot
3 Spring Onions
Beansprouts
Sesame Oil
Soy Sauce

Sweet Chilli Dipping Sauce – Pre-bought, or make you own (surprisingly tasty).

1. Beat egg white and cornflour until smooth.

2. Coat chicken in egg and coat in sesame seeds, shallow fry and leave on some kitchen towel to let excess oil drain off.

3. Cut carrot into matchsticks and ‘top n tail’ the spring onions.

4. Soak noodles, then stir fry with vegetables. Add sesame oil and soy to taste.

Serve with chilli dipping sauce al fresco!

Comments (5)

By Little Mummy, May 27, 2009 10:51 am

You’ll have heard of the recent muffin-off, well I decided that competitive baking wasn’t really my bag (I don’t even own a cake tin!), however, having seen Laura’s efforts (sorry Laura) I was compelled to give it a bish bash bosh (sorry, full to the brim with crohns and flu plus tablets, may be slightly delirious).

Of course I used Englishmum’s base muffin recipe, why wouldn’t you? It’s seriously good. I added white chocolate buttons (leftover from Easter) and pecans (leftover from previous planned baking sessions, all non-starters!)

Overall, very pleased, much cheaper and tastier than Tesco variety, however, it’s clear from the disfigurement I need to buy a cake tin.

Comments (0)

By Little Mummy, April 20, 2007 1:05 pm

In a recent post I suggested that the popular entrepreneurial venture of a lemonade stand was a good activity that was free, yes, I know the lemons and sugar will cost but you will make that back when you sell the lemonade!

Here’s a recipe I found (Juliet Moxley book again!), I haven’t tried this recipe so don’t blame me if it’s foul and you don’t make any money – only kidding, how foul can it be, it’s just lemonade!

Lemonade

You need;

4 Lemons
4 tbsp castor sugar
Water

A Pint Jug

1. Cut the lemons in half and squeeze the juice with a lemon squeezer (I don’t have a lemon squeezer so I would use a fork).

2. Pour the juice into the pint jug, add the sugar and enough boiling water to dissolve it, stir well.

3. Fill the jug with cold water and refrigerate. Serve with ice*.

*Tip Charge a premium for your lemonade by making lemon ‘n’ lime ice cubes. Cut thin slices of lemon & lime, cut into triangles and put one of each into an ice cube tray, top with water and freeze.