Teriyaki Chicken Meatballs

Good afternoon! How are you this wet and windy Wednesday before Christmas?

I have just got back from a fun lunch with one of my best friends, we exchanged gifts and had a good catchup! She is one of those friends who completely knows me and the fabulous presents she gave me (more about those at the weekend) are perfect! I am so excited! 

Now I am home, warm and dry, sat next to the tree with calming music in the background feeling very chilled!

I am at home now and last night I cooked this dish for my parents. I adapted it slightly as we had no lemon, so I substituted a lime, and d'you know what? It actually 100% made the dish! Don't you just love it when that happens! So I am sharing with you my lime version of these yummy baked chicken meatballs.

Taste - ****

Speed - ****

Repeat - Yes

Teriyaki Chicken Meatballs
serves 4
adapted from Good Food magazine January 2013
1 shallot, roughly chopped
1 large spring onion, roughly chopped
1 carrot, roughly chopped
4 chicken breasts, roughly chunked
Zest and juice of one lime
200g basmati rice
300g spring greens, chopped
120ml Teriyaki marinade sauce

1. Add shallot, spring onion and carrot in the food processor and blitz until finely chopped
2. Add the chicken, lime zest and juice and season, blitz until minced
3. Oil your hands and then form the meat into small balls (I made 32), arrange on baking sheets lined with baking parchment.
4. Bake at 180C for 10-15 minutes. They will be cooked through but not browned.
5. Meanwhile, cook rice in boiling water, adding spring greens for last 4-5 minutes until wilted
6. Pour sauce into a pan, and heat gently. Add meatballs to coat with sauce.
7. Drain rice and divide between plates, top with 8 meatballs each.

I hope your preparations are going well...less than 1 week until the big day!

Love Rebecca

Leek and Ham Gratin

Hello my lovely readers! How are you all doing today?

It is Wednesday aka my FINAL day of lectures in 2012. This is either good (for obvious reasons) or bad because that means I have to spend the rest of the year revising or writing my assignment...but ...3 days until I go home for Christmas so I guess it all balances out really!

I really enjoyed this meal at the weekend - it is a really warming, comforting meal full of my favourite flavour combination - leek, ham and cheese!

If you omitted the ham it would make a great accompaniment for a roast dinner as well!

Speed - **

Taste - ****

Repeat - Yes 

Leek and Ham Gratin

serves 2

adapted from bbcgoodfood.com

75ml vegetable stock

140ml double cream

75ml milk

1/2 garlic clove, thinly sliced

2 baking potatoes, peeled and thinly sliced

1 leek, washed and thinly sliced

2 slices of good quality ham

60g cheddar cheese, grated

1. Add stock, cream, milk and garlic to a pan and heat through and bring to the boil. Remove from the heat

2. Meanwhile, mix potatoes, leek and ham in a greased ovenproof dish

3. Pour the stock/cream mixture over the potatoes and top with cheese

4. Cook at 160C (fan) for 25-35 minutes until the potatoes are tender and the top is browning

5. Enjoy!

Have a brilliant day!

Love Rebecca

Gingerbread House and other Cooking

With December officially upon us, my friend Tori and I had our traditional gingerbread making session making this Gingerbread house at the weekend! It was a brilliantly fun afternoon, listening to Christmas tunes and building our little cottage. We used this recipe from Art of Dessert which creates a deliciously flavoursome egg free gingerbread!

My new recipe of the week was this Healthy Egg and Chips from bbcgoodfood.com

However, I wasn't particularly enamoured with this meal, I found it very bland and although easy, I would not make it again. If, after that glowing recommendation (!) you would like to try it, I have added the link above!

How is your week going? I am still manically busy with University and I think it has finally started to catch up with me -I am definitely ready for the end of term (10 days!) Cannot wait to go home for Christmas!

I finished the 4th Harry Potter on Monday (that's the first four read in less than 2 1/2 weeks!) and am completely head over heels fallen in love with everything Harry Potter once more! 

Have you discovered a love of something recently? Or do you just share my love for HP?

Hope you are enjoying your week!

Love Rebecca

Vegetarian Shepherd's Pie

I am very much impressed with the new recipe I tried this week - Vegetarian Shepherd's Pie. I am not a vegetarian, and I love a good shepherd's pie with mince but I do like lentils and was intrigued when I saw this recipe. I must say I loved it! It was delicious and just as comforting as regular Shepherd's Pie. I will be making it again for sure! 

The only problem with my pie was that I didn't have enough sweet potato for the dish I used so in the recipe I have upped the quantity for you!

Speed - **

Taste - *****

Repeat? - YES!

Vegetarian Shepherd's Pie
Serves 2
Adapted from bbcgoodfood.com
1 small onion, finely chopped
1 large carrot, peeled, cut in half and sliced
Dried Thyme - a light sprinkling
1/2 can tinned tomatoes
150ml vegetable stock
140g red lentils
2 sweet potatoes
Small handful of grated cheddar

1. Fry onion gently for 5-7 minutes until golden. Add carrots and a sprinkling of thyme
2. Add stock, tomatoes and lentils, simmer for 15-20 minutes until the lentils are tender
3. Meanwhile, prick the sweet potatoes all over with a fork and microwave (skins on) for 15-20 minutes until soft
4.Cut the sweet potatoes in half and when cool enough to touch, squeeze the flesh out of the skin into a bowl. Discard the skins and mash the flesh
5. Pour the lentil filling into an ovenproof dish and top with the sweet potato mash. Finally, sprinkle over the grated cheese
6. Cook at 170C (fan) for 20 minutes until the cheese is melted and golden!

I hope you are having a great week!

Love Rebecca

Cauliflower Cheese Pasta Bake

I love Cauliflower cheese. There is something very comforting about the warm gooey creaminess of it. It is definitely my favourite way to have cauliflower (I love cauliflower cheese soup as well - that is a delicious way to eat it!). 

So when I saw this recipe for a cauliflower cheese pasta bake, I knew I had to give it a go. I have adapted it slightly to suit my tastes but I really enjoyed the results. 

Warning! This dish creates a fair amount of washing up (4 pans!) but it is totally worth it! I promise!

Taste - *****

Speed - **

Repeat - 100% Yes!

Cauliflower Cheese Pasta Bake

serves 2

adapted from bbcgoodfood.com

1/2 tin chopped tomatoes

1 garlic clove finely chopped

250ml milk

16g plain flour

16g butter plus 1/2 tbsp

1/4 tsp Dijon mustard

33g grated cheddar

20g Parmesan or blue cheese (depending on your tastes)

1/4 tsp freshly grated nutmeg

85g pasta

1 small cauliflower

160g fresh spinach

1 whole garlic clove, peeled

Preheat oven to 180C

1. Fry chopped garlic in a little oil. Add tomatoes and simmer until the rest of the dish is ready

2. Add pasta and cauliflower to a pan. Top up with boiling water and cook until tender

3. Put flour, milk and 16g butter into a pan. Heat, whisking constantly until smooth and the butter is completely melted. Let bubble for 3 minutes then remove from heat, stir to remove any flourness

4. Stir through and add mustard, most of the cheddar, half of the Parmesan and half of the nutmeg

5. Melt 1/2 tbsp butter in a pan. Add whole garlic clove, remaining nutmeg and spinach. Season well with pepper. Cook until the spinach is very wilted. Remove the garlic clove

6. Set aside 100ml cheese sauce. Stir the rest into the drained pasta and cauliflower

7.  In a medium oven proof dish, spoon half of the tomato sauce over the bottom. Add half of the spinach and top with all the pasta and cauliflower. Top with rest of spinach, then rest of tomato sauce. Finally, pour over remaining cheese sauce and sprinkle with remaining cheese

8. Cook at 180C for 20 minutes until the top is browned and the dish is bubbling!

Autumnal Pork and Apples

Are you feeling very autumnal right now? I sit in lectures and can see the leaves falling off the trees out of the window ready for me to kick through on my way home! Cannot believe that winter is almost upon us!

This week's new meal is the perfect dish for an Autumnal evening! It was quick and very easy to make! Oh and it tasted delicious - the combination of sage, mustard, pork and apples was lovely!

I made mine with the potato wedges I cooked here because I am literally HOPELESS at mashed potato!

Speed - ***

Taste - ****

Repeat - yes!

Autumnal Pork and Apples
adapted form bbcgoodfood.com
Serves 2
2 Pork steaks
2 eating apples, cored and sliced into about 8 pieces each
1 onion, peeled and sliced
1 tsp dried sage
50ml chicken stock
1 tsp dijon mustard

1. Heat a frying pan with a little oil and fry the steaks for 2 minutes on each side, until just golden.
2. Transfer pork to plate
3. Fry apples, onions and sage for 4-5 minutes until the apples are softened
4. Add the stock, mustard and pork, simmer for 10 minutes until the sauce is reduced and the pork is cooked through
5. Serve with vegetables and/or your choice of potatoes.

Love Rebecca

Warming Winter Chilli with Potato Wedges

Last week's new recipe of the week was this winter warming chilli! It was simple to make and delicious to eat! I really enjoyed this meal - it is perfect for a cold winters day! 

I would do the potato wedges first, get them in the oven and then start the chilli - then it will be ready in line with the wedges! This my first time cooking with chocolate in a savoury dish as well - you cannot taste the chocolate - don't panic - I think it is supposed to deepen the flavour of the chilli!

Taste - ****

Speed - **

Repeat - Yes!

Vegetarian Chilli with Potato Wedges
adapted from bbcgoodfood.com
serves 2
2 medium baking potatoes
1/2 onion, finely chopped
1 yellow pepper, chopped
1-2 tsp cajun seasoning (depending on your taste)
1 can mixed beans
1/2 can tinned tomatoes
75ml vegetable stock
1/2 tblsp dark chocolate
Sour Cream to serve

1. Leave potatoes unpeeled. Simply cut unto 8 wedges. Toss in a little oil and bake in a 200C oven for 40 minutes, turning halfway
2. Meanwhile, fry onion and pepper in a little oil for 5 minutes
3. Add cajun seasoning, mixed beans, tinned tomatoes and stock
4. Cover and simmer for 20 minutes or until wedges are ready
5. Take off the heat and stir in chocolate until melted
6. Serve chilli in bowls with a spoon of sour cream on top and wedges on the side

What is your favourite comfort food on a cold day?

Love Rebecca

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Brazilian Panquecas

Sorry about the pictures! By the time it made it to my plate it did not look great - lets just say it is not the easiest thing to make look sophisticated!

This week's new meal is from Brazil and I would describe it as Enchiladas with pancakes instead of tortillas, and less spicy. I actually really enjoyed this meal tonight, it didn't take too long to cook, was fairly easy (or is if you have an prowess at pancake cooking - I however, do not!), and it was nice and tasty!

I have split the recipe into its component parts. It looks alot but trust me, it isn't too much effort - you just have to be able to multi-task a bit!!

Speed - ***

Taste - ***

Repeat - Probably!

Brazilian Panquecas

adapted from maria-brazil.org

serves 1

Crepes

1 egg

3/4 cup milk

1/2 tbsp oil

1/2 cup plain flour

1. Blend all ingredients until smooth - I used an electric whisk.

2. Heat some oil in a pan. Make sure the oil is spread over the whole pan (very important!) 

3. Add a couple of large spoons of batter to the pan. Cook as you would pancakes, until slightly browned and then flip!

4. Repeat with all the mixture - I got 2 and bit crepes out of my mix

Filling

100g beef mince

1/2 onion, finely chopped

1/2 clove garlic, finely chopped

1. Heat some oil in a pan and then add onion and garlic. Cook for a couple of minutes until softened

2. Add mince and cook through

Tomato Sauce

1/4 Onion, finely chopped (red would be nice)

1/2 tin chopped tomatoes

1. Soften onions in a little oil over a medium heat

2. Add tomatoes and heat through

Plus Grated Cheese!

Assemble!

1. Divide your beef mixture between your crepes. Wrap up and lay in a Pyrex dish

2. Pour over tomato sauce

3. Top with a generous helping of melted cheese

4. Cook in the oven at 180C until the cheese is well melted, 10-15 minutes

Have a great day

Love Rebecca

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Sweet Potato Dahl Recipe

This may look a bit like a sloppy mess but trust me...it is very yummy!

Hello all! Hope you are having a good week so far! Mine has been very tiring but a lot of things are slotting into place and I understand what I am doing this year so much more! Just one more seminar tomorrow, a couple of days to do a heap of reading and then I get to see my parents at the weekend for the first time in a  month! Happy Days!

Anyway, this week's new recipe is quick, very easy and really yummy - a win win really!

I made the whole recipe and it made one main meal and two lunches perfectly.

Speed - **** (ready in 25 mins)

Taste - **** (very flavoursome and yummy!)

Repeat - Yes! I would, I liked the ease of the recipe and the taste as well!

Sweet Potato Dahl

adapted from bbcgoodfood.com

Serves 2

100g Lentils

450ml Vegetable stock

1 small onion, finely chopped

4 cherry tomatoes, chopped

1/2 tsp turmeric

1 tsp garam masala

dash of sweet chilli sauce

1 medium sweet potato

3 handfuls baby spinach

2 naan bread to serve

1. Put lentils, stock, onion, cherry tomatoes and spices into a pan. Bring to a simmer and cook for 10 minutes

2. Peel and shop the sweet potato into small chunks

3. Add sweet potato to pan and cook for 12 minutes until tender

4. Meanwhile, warm naan bread in a low temperature oven

5. Stir in the spinach and cook for a minute or two more until the spinach has wilted

6. Serve with the naan bread

Have you tried any super speedy meals perfect for midweek cooking recently?

Love Rebecca

Australian Damper Bread and Roasted Squash Soup

It seems positively AGES since I posted a new recipe from some far flung corner of the globe. This week I gave Australian Damper Bread and a yummy Autumnal squash soup a try - although I was lacking the traditional campfire in the outback on which to cook it! Still it turned out pretty good! The bread was amazingly crusty on the outside - definitely my favourite bit! I liked the soup as well - the paprika gave it a heat without being overpoweringly spicy!

Taste - ***

Speed - *** (no rise bread!)

Repeat? - probably

Damper Bread
adapted from all down under
Makes one small-medium loaf

2 cups self raising flour
1/4 tsp salt
1 cup milk
2 tsp sugar
2 tsp butter

1. Mix flour, salt and sugar together in a bowl
2. Rub in the butter to get fine crumbs
3. Add milk gradually to form a soft dough - I needed just less than a cup, you may need more or less - the dough should form one lump but not be too sticky
4. Knead lightly until smooth
5. Shape into a round and flatten very slightly. Put in a greased and floured circular tin
6. Brush the bread with milk and slash a cross into the top
7. Bake at 190C for 30 minutes or until browned - it should sound hollow when the base is tapped.




Squash Soup
Adapted from all down under
serves 4


1 tbsp fresh rosemary, finely chopped
1 tbsp olive oil
1 Butternut squash, peeled, deseeded and cut into 1" chunks
1 small potato, peeled and cut into 1" chunks
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
1/2 tsp paprika
Pinch of chili flakes
1 litre chicken stock

1. Toss potato, squash, rosemary and oil together. Spread out on a roasting tray and roast at 200C for 25-30 minutes until tender
2. Meanwhile, heat a little oil in a large pan and add onion, garlic, paprika and chili. Cook for about 10 minutes until the onions have softened.
3. Added the roasted potatoes and squash to the pan along with the stock and bring to the boil before reducing to a simmer for 10 minutes
4. Blend or mash until smooth. Return to pan and heat through
5. Serve

Have you started cooking autumnal soups? It is definitely the weather for it here!

Love Rebecca


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Bucatani Pomodoro and Friends

PureWow

Last week the new recipe I tried was from PureWow again - Bucatani Pomodoro. We made it exactly to the recipe except that we served it with some roasted aubergine, pepper and fennel on the side. 

Unfortunately I had a bit of a blogging fail and forgot to photograph the results - it looked similar to the original picture (above) but I used wavy ribbon pasta because I couldn't get hold of Bucatani.

The reason I forgot the pictures is simple. I was not cooking alone - I was cooking with one of my Best Friends, Na. And when I say cooking, I mean dancing round the kitchen singing (badly) along to the Jersey Boys soundtrack whilst attempting to cook on the side. I swear, Na can cheer me up like no other, within seconds of her walking through the door I am instantly happy! Shame she goes to University in Cambridge and I in York and we can't make cooking sessions like this a weekly occurrence! 

Have you ever tried to sing along to the Jersey Boys? Is it just us or do they sing higher than should be humanly possible! Our attempts to hit the high notes resembled screechy wailing!

In honour of my fantastic friend, I thought I would share with you some of my favourite friendship quotes I have pinned recently!

source

source

source

I hope you are having a fantastic day!

Love Rebecca

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Ratatouille Pizza

Have you heard of 'Pure Wow'? It is a lifestyle email service that sends recipes, fashion, culture and so many more things! They have sent me some great recipes and this was one of them. A delicious vegan pizza full of yummy vegetables ... I swear you won't even miss the cheese!

It takes quite a bit of effort but I truly believe that it is worth it! First make the dough and leave it to rise then get started on the vegetables, while they are grilling, make the tomato sauce and salad before putting it all together!

Speed - *
Taste - ******* (many, many stars)
Repeat - YES!

Pizza Dough
adapted from Jamie Oliver
500g wholemeal bread flour
1/2 tsp salt
7g sachet of dried yeast
1/2 tbsp caster sugar
2 tbsp olive oil
325ml lukewarm water

1. In a large bowl, combine all of the dry ingredients
2. Add oil and stir in some of the water, combine
3. Keep adding water until combined and knead for 5-10 minutes into a springy pizza dough.
4. Cover with lightly oiled cling film and put in a warm place for one hour or until the dough has doubled in size


Ratatouille Pizza
adapted from Pure Wow

2 handfuls cherry tomatoes
Olive Oil
1 small aubergine, sliced into 2cm strips
1/2 butternut squash, sliced into 2cm strips
1 courgette, quartered length ways
3 tsp basil leaves
1 small garlic cloves
1/2 tsp thyme leaves
1 tsp mint leaves, finely chopped

1. Preheat the oven to 220C. Toss cherry tomatoes with 1 1/2 tsp of olive oil, and roast until cooked through - 15-20 minutes, set aside
2. Turn on grill to high. In a large bowl, combine aubergine, squash and courgette with 1tsp olive oil, 2 tsp basil, garlic and thyme
2. In batches, grill the aubergine, squash and courgette until grill marks appear (5-10 minutes on each side)
3.  When grilled and cooled slightly, chop into bite sized chunks. Combine grilled vegetables with tomatoes and the remaining 2 tsp basil, and the mint
4. Roll out dough to fit a rectangular baking tray (about 25 x 40 cm) and brush both side with olive oil. Line tray with baking parchment, and lay the dough on to baking parchment
5. Put the baking tray under the grill and grill for 3-4 minutes until crisp and lightly charred
6. Flip the dough and spread with tomato sauce. Top with all the reserved vegetables
7. Return to the grill for 5-8 minutes until the vegetables are warmed
8. Top with fennel salad (see below) and serve


Tomato Sauce
adapted from Jamie Oliver
1 tin of chopped tomatoes
Clove of garlic
Small handful of basil leaves

1. Fry garlic in a little oil until starting to brown
2. Add tomatoes and basil
3. Simmer until reduced slightly


Fennel Salad
adapted from Pure Wow
2 large handfuls of rocket
1/2 fennel bulb, trimmed and thinly sliced
1 tbsp olive oil
Juice of 1/2 lemon

1. Toss all the ingredients together in a bowl

Enjoy!

Love Rebecca

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No Oven? No Problem! A Collection of Slowcooker and Microwave Recipes

You might have noticed that I haven't posted any recipes these last couple of weeks. Well we have had our kitchen redone so we had no oven and no hob which has made cooking a challenge and we had to rely on the microwave, slowcooker and BBQ. With the help of pinterest I found some great recipes that I will share and review with you today!

Microwave Squash Risotto

BBC Good Food

We really enjoyed this. It was easy and I was surprised at how the rice cooked just as if we had done it on the hob. The only thing I would change would be to reduce the amount of sage as the flavour was quite overpowering!

Slow Cooker Jambalaya

from American Family

This was probably my favourite recipe we made! Delicious flavour of jambalaya, packed with veg, chorizo and prawns. The rice cooked really well and I would definitely make this one again!

Slow Cooker Sesame Ginger Chicken

from Keeping Up With The Joneses

This was refreshingly flavoursome slowcooker dish and i was impressed that the chicken was not dry but instead moist and yummy! The ginger and spring onions created a delicious dish!

Microwave Sweet Potato

from BBC Good Food

I liked this meal - it is minimal effort and the result is very tasty. Simple and quick after work dinner - the only bit that takes any time is cooking the potatoes!

Slow Cooker Enchiladas

from Taste of Home

This was another one of my favourites! I love the taste of cooked wraps and although you don't get the crisp crunchy bits you get if they are cooked in the oven, these still tasted great! One tip - follow the instructions and don't put a tortilla layer on the bottom - mine stuck majorly! Other than that it was yummy!

Slow Cooker Pasta

from Becoming Betty

Again, another slow cooker meal that I really enjoyed! I was a little skeptical about whether the pasta would cook but it did and the pockets of mozzarella were sooo good!

So there you have it...we managed to survive 2 weeks without a functioning kitchen and although I NEVER want to do that again - we made it through without ordering takeout or eating out once and have gained some great recipes!

I am so happy now that our kitchen is finished - I think I was having baking withdrawal!

What is your favourite slow cooker meal?

Love Rebecca

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South African Babotie, Yellow Rice and Tomato Salad

South African Babotie

I am a little behind with my 'New recipe every week' experiments but what with being on holiday and relatives visiting, I haven't had a chance to get in the kitchen as much as usual! I will catch up in the next few weeks and in the meantime...here is my latest venture... South African Babotie (pronounced Ba Boor Tea) with yellow rice and tomato salad. This was delicious and very popular with my parents! A different use for mince that we will definitely be repeating.

Speed - **

Taste - ****

Repeat - YES!

Babotie

adapted from bbcgoodfood.com

Serves 3

1 onion, finely chopped

10g butter

1 clove of garlic, finely chopped

500g lean mince

2 tsp madras curry powder (to taste)

1/2 tsp mixed dried herbs

1 clove

1 tblsp mango chutney

2 tblsp raisins

2 bay leaves

Topping

150ml milk

1 large egg

1. Heat pan and add butter. When melted, add onions and fry for 7-10 minutes until soft and starting to colour

2. Add garlic and beef and stir. Crush the beef to smaller pieces and cook until it changes colour

3. Add curry powder, herbs, spices, chutney, raisins and 2 bay leaves. Season.

4. Cover and simmer for 10 minutes.

5. Make the topping by beating the egg with the milk and season.

6. Tip meat mixture into an oven proof dish about 5-6cm deep and press down until smooth.

7. Pour the topping over the meat (it will look very odd at this point...do not worry!)

8. Bake at 180C for 30-35 minutes until the topping is set and golden

9. Serve with rice and salad

Yellow Rice

adapted from bbcgoodfood.com

serves 3

175g basmati rice

25g butter

1/2 tbsp caster sugar

1/3 cinnamon stick

3 cardamom pods, shelled and crushed

1/2 tsp ground turmeric

3 tbsp raisins

1. Put all ingredients in a large pan with 275ml boiling water. Bring to the boil, stir and leave to simmer

2. Cook for 15-20 minutes until rice is tender and fluffy, add more fluid if necessary

Tomato and Onion Salad

adapted from bbcgoodfood.com

serves 4

1 onion, thinly sliced

4 tomatoes, sliced

1/2 cucumber, sliced

1-2cm of chilli finely chopped (to taste)

2 garlic cloves

2 tbsp white wine vinegar

1 tsp caster sugar

1. Pour boiling water over onions and leave for 10 minutes

2. Arrange tomatoes and cucumber on a plate then scatter over the drained onions

3. Mix chilli, garlic with vinegar and sugar. Drizzle over salad just before serving

NB - my Mum is really NOT a fan of raw onions but she loved the onions in this salad so the boiling water trick is a good one to remember!

Love Rebecca

BBQ Chicken and Fried Rice

This week's new recipe was adapted from August's Good Food Magazine. I loved the BBQ chicken but the rice needed a bit more of a kick - Next time I would add some sweet chilli sauce for a bit more flavour.

Taste - **
Speed - ***
Repeat - with adaptations, yes

BBQ Chicken and Special Fried Rice
Serves 3 with plenty of rice left over
Ingredients
3 chicken thighs
2 tbsp BBQ sauce
1 large garlic clove
3 large spring onions
1 red pepper
3 mushrooms
2 tbsp soy sauce
230g rice
200g frozen peas
1 egg, beaten

1. Brush chicken with BBQ sauce and cook in oven for 30 minutes at 160C (fan)
2. Meanwhile, cook rice until soft and then set aside
3. 10 minutes before the chicken is ready, fry the garlic, spring onions, pepper and mushrooms in a little oil for 3-4 minutes
4. Add soy sauce and 2 tbsp water, stir
5. Add rice and peas, stir to coat with sauce
6. Clear a space in the bottom of the pan, add the egg and swirl until it starts to set, stir it into everything else and heat everything through for 5 minutes
7. Serve with chicken on the side
8. Enjoy!

Love Rebecca

Jamaican Lamb Curry

Apologies that this post is late. I did cook this international meal last week but what with being home and other projects taking over slightly, I haven't managed to get the post written until now!

This weeks international meal was a Jamaican Lamb Curry (traditionally made with goat but that isn't exactly a normal delicacy around here - lamb is a great substitute though!). This is a very flavoursome dish although I found it very spicy - and I struggle with spicy food!

Taste - ** (Bit too spicy for me!)
Time - * (had to start about 3 hours before eating!)
Repeat? -  I probably wouldn't but that it purely because it was too spicy for me!

Jamaican Lamb Curry
adapted from August 2012 Good Food
serves 4

1 large onion, roughly chopped
10 garlic cloves, peeled
100g ginger, peeled and roughly chopped
100ml vegetable oil
1/2 - 2 chillis, depending on your taste, finely chopped
small handful of curry leaves
3 thyme sprigs
4 tbsp mild curry powder
600g lamb breast meat, diced
400g can chopped tomatoes
300ml vegetable stock
410g can kidney beans
Juice of 1/2 lemon
Small bunch of coriander, chopped
Rice and natural yogurt to serve

1. Blend onion, garlic and ginger in the food processor until you have a puree
2. Heat oil in a large saucepan and add onion mixture, cook over a medium heat for 5 minutes until softened
3. Add chillis, curry leaves, thyme leaves and curry powder - cook for 2-3 minutes
4. Add lamb to the pan, cook for 5 minutes on a medium-high heat until lamb is browned
5. Add stock and tomatoes, bring to the boil and cook for 10 minutes. Cover, reduce the heat to lowest possible and simmer for 2 - 2 1/2 hours. Remove lit for final 30 minutes
6. Stir in beans and heat through for 5 minutes
7. Stir in coriander and lemon juice
8. Serve with rice and yogurt

Love Rebecca

Egyptian Kushari

I am returning home next week so wanted a recipe that would use ingredients I already had in the cupboard. This dish is perfect for this purpose and although simple, it is yummy! It could easily be bulked up with chicken or lamb for a fuller meal but I enjoyed it as it was.

Taste - ***
Speed - ***
Repeat? Yes

Egyptian Kushari

adapted from Whats4eats

serves 1

1/4 cup Rice

1/4 cup Pasta

1/4 cup lentils

1/2 onion, finely chopped

1 small clove of garlic, finely chopped

1/2 tun chopped tomatoes

1/8 tsp cinnamon

1/4 tsp cumin

1/2 onion, thinly sliced

1. Cook rice, pasta and lentils in separate pans in boiling water as per cooking instructions

2. Fry onion and garlic for 5 minutes

3. Add tomatoes and spices. Simmer until the pasta/lentils/rice are cooked

4. Fry the thinly sliced onion in a little oil until browned and slightly crispy (5-7 minutes)

5. Mix together pasta, rice and lentils. Season and put in a bowl. Pour over tomato sauce and top with onions

6. Enjoy!

Love Rebecca


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South African Chakalaka

This week's new international dish is from South Africa and is worth cooking just so you can answer the question 'What are you having for tea?' with...'Chakalaka!' - seriously, this word is soo much fun to say :)

Anyway... I volunteer on Saturdays so I need something quick and easy for tea when I come back and this recipe fits the bill perfectly; It was ready in about 20 minutes! I served it with polenta but it would also work over rice or a jacket potato.

Taste - *** (nice, comforting but nothing spectacularly special)
Speed - *****
Repeat? - yes I think so!


South African Chakalaka
serves 1
adapted from whats4eats
1/3 onion, finely chopped
1 small red or orange pepper, chopped
1-2 cm red chilli finely chopped (according to your taste)
1/2 clove garlic, finely chopped
1/2 tsp mild curry powder
1/2 400g tin of chopped tomatoes
1/2 tin of baked beans
1/2 cup polenta


1. Fry onion, pepper, chilli, garlic and curry powder over a medium heat for 5 minutes until softened
2. Stir in tomatoes, bring the boil and simmer for 5 minutes
3. Stir in baked beans, season and heat through
4. Serve over polenta cooked according to the instructions on the packet

Have a great week!

Love Rebecca


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Honduran Baleadas

I love Mexican Quesedillas and this Honduran version is a delicious variation on that type of meal! Homemade tortillas filled with refried beans, sour cream and feta cheese - yummy! And the tortillas are surprisingly easy! I have included the overall recipe and then below is the recipes for the tortillas and homemade refried beans!

Taste - ****
Speed - **
Repeat - Yes!

Assemble Baleadas
adapted from whats4eats

serves 2
1 x quantity of refried beans
4 tortillas
Sour Cream
70-80g feta cheese

1. Scatter 1/4 of the refried beans over one half of a wrap, scatter with 1/4 of the feta and drizzle with sour cream. Fold over and repeat with other 3 tortillas
2. Enjoy!


Homemade Flour Tortillas
adapted from whats4eats

makes 4 
1 cup plain flour
1/2 tsp baking powder
Pinch of salt
1/2-3/4 cup of milk
1 1/2 tbsp vegetable oil

1. Combine dry ingredients in a bowl
2. Stir in 1/4 cup milk
3. Add oil
4. Continue to ad rest of milk until you have a smooth but not sticky dough (I used just over 1/2 cup in total)
5. On a floured surface, knead dough until smooth
6. Leave to rest for 30 minutes
7. Weigh dough and divide into 4 equal sized pieces
8. Roll out very thinly (as thin as you can! - about 1/16")
9. Heat a frying pan (dry). Add tortilla and cook for about a minute on each side until puffed and browning
10. Repeat for all tortillas



Refried Beans 
recipe adapted from Good Food
serves 2
1/4 onion , finely chopped
1/2 garlic clove , finely chopped
1/4 tsp cumin seeds
200g kidney beans , rinsed and drained
1/4 tsp smoked paprika

1. Fry the onion and garlic until softened
2. Add the cumin seeds
3. Add the kidney beans, paprika and a splash of water and heat through
4. Using a potato masher, mash the bean mixture whilst it is still in the pan until you have a rough puree
(If you prefer your food spicier, up the paprika here!)

Love Rebecca


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Bolivian Chicken Peanut Soup with Cheese Balls

Happy Monday! Hope you are having a great day! I have an assessed presentation this morning and another tomorrow but after that, all my assessed work for the year is finished! Happy days!

This week's new recipe is a Bolivian Soup with cheese balls. The cheese balls seem to be found across South American countries and traditionally use 'yucca starch' - if anyone knows where you can get this - good for you! I managed to find a recipe that used cornflour and they turned out really well - crunchy on the outside but soft in the middle - my housemate likes them with mango chutney but they are delicious dipped in this soup.

The soup is a wholesome chicken broth - very conventional until the last 5 minutes when you add a tablespoon of peanut butter which transforms it! If I made it again I would probably omit/reduce the potato but otherwise I really enjoyed it!


Chicken Peanut Soup (Sopa de Mani)
adapted from Whats4eats
serves 1

1/3 Onion, finely chopped
1/2 clove garlic, finely chopped
300ml Chicken stock
Meat from one chicken thigh/breast (whichever you prefer), cut into bite size pieces
1 carrot, sliced into rounds
1/2 potato chopped into 8 pieces - (or less)
1 tbsp smooth peanut butter

1. Add a little oil to a pan and cook for 4-5 minutes
2. Add garlic and cook for a further minute
3. Add chicken and cook for a minute before adding stock. Bring to the boil, reduce heat and simmer for 15 minutes
4. Add carrot and potato and cook for 15-20 minutes until vegetables are tender
5. Stir a little of the stock into the peanut butter before adding it to the soup
6. Cook for 5 minutes more
7. Serve with cheese balls!

Cheese Balls
adapted from Leon 
makes 15 balls

1/4 cup and 2 tbsp Vegetable Oil
1/4 cup and 2 tbsp water
1/4 cup and 2 tbsp milk
pinch salt
175g cornflour
75g plain flour
1 egg
135g cheese - I used 50g Parmesan and 85g cheddar - finely grated

1. Add oil, water and milk to a pan and bring to the boil with salt, stirring from time to time
2. Stir flours together
3. Add fluid to flour mixture and mix until you have a soft sticky mixture
4. Add egg, knead in with your hand until you have a VERY sticky mixture!
5. Add finely grated cheese
6. Shape into walnut sized balls and position over 2 baking sheets
7. Bake in 200C oven - after 20 minutes take tray from top shelf out, move lower tray up and cook for a further 4 minutes
8. Enjoy dipped in soup!

Hope you have a great day!

Love Rebecca

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