trying a web recipe - espresso doughnuts

Shutterbean is one of my most favourite food blogs, so when I saw Tracy's recipe for espresso doughnuts I had to try, you can find the recipe here, I even bought a 6 hole doughnut pan (pretty cheap on amazon/ebay) which was well worth the investment, even better these things are baked so much more healthy!

a quick slow dinner - ham and lentils

Tastes like it took ages, when in fact it took minutes, ham and chestnuts are one of my favourite combos.

Ham and Lentils with Leeks and Chesnuts
Serves 2 

400g Tin Lentils (or 200g lentils, soaked overnight in salted water)
1 Leek
1 Onion
Half packet of Chesnuts (I use the vacuum packed precooked kind)
150g Ham Hock
Fresh Thyme
Lemon Juice (half a lemon is plenty)


Thinly slice the onions and leek and fry gently in oil.  Add the lentils now and cook if your not using tinned.  When everything is soft add the chopped chestnuts and precooked lentils.  Warm through, then add the ham and choped thyme and heat for another 2 minutes.  When ready to serve check the seasoning (some ham can be very salty so no further will be required) and squeeze over a bit of lemon.  

an evening cocktail - green paloma

We have recently been testing tequila based cocktails to go with an evening of Mexican food, this one is a personal favourite! It leaves a strong hint of chilli heat on your top lip (which I love, but can see why others are less fond) so to make it cooler add the chilli after shaking or leave it out altogether.

Green Paloma
Add the following for each person

50ml Tequila
50ml Grapefruit Juice
50ml Lemonade (Or soda and half a lemon juiced)
1 Green Chilli, split down the middle and halved

Shake with ice then pour over fresh ice in a lowball glass, serve ice cold

making your own - smoked salmon and spinach quiche

Warm pastry, salty smoked salmon, metallic spinach, fresh salad <3

Basic Quiche Recipe
Serves 2 (in a 6" quiche tin, double for 4)

Shortcrust Pastry
(I use frozen, 1/2 a block, here's a link if you want to make your own)
2 eggs
200ml Double Cream
80g Grated Cheese (Gruyere, Grand Padano, Parmasan all work well)
Your choice of filling (I went for 2 handfulls of spinach and 100g crumbled smoked salmon)


Roll out your pastry, the thinner you roll the healthier the quiche! Use to line a small tart tin, cut the excess pastry away by running a sharp knife around the top, keeping it horizontal. Fill with baking beads or dried beans in a scrunched up piece of baking parchment to keep the base flat. Blind bake for 8-10 mins, 170 in a fan oven,

With a fork gently whisk the eggs into the cream, grate the cheese into the mixture in a jug.

Once the case is part cooked (it will still look slightly soft, but should hold it's shape) remove the baking beans in the parchment then sprinkle in your filling (I went for the salmon followed by the spinach). Pour over the egg/cream/cheese mixture over the filling until the case is full. The mixture will puff up in the oven but should not stick to the sides of the tin so don't worry if it overflows onto the edges a little, or if your case has any gaps.

Turn down the oven to 150, then bake for 20 minutes, more if the middle is still runny.

enjoying leftovers - japanese style chicken katsu

Leftovers at my desk, quick, simple, tasty!

Simple Chicken Katsu
Serves 2 for dinner plus 1 portion leftovers
(modified from recipe on BBC Good Food)

3 Chicken Breast/Thigh Fillet
Breadcrumbs
Flour
1 Egg (whisked)

Rice
Soy Beans
2 Spring Onions (finely chopped)

4 tbps Ketchup
2 tbsp Honey
1 tbsp Soy Sauce
2 tbsp Curry Powder
2 Cloves of Garlic (finely chopped)
2 tbsp Corn Flour
500ml Boiling Water



Set the rice to boil

Flatten the chicken by beating with a rolling pin if needed, then dip in flour, then egg then breadcrumbs (and repeat if you like it extra crispy!).  Shallow fry the chicken on both sides for 2 minutes to seal the breadcrumbs, pat dry with a kitchen roll and move into the oven at 180 for about 12 minutes (or until cooked).

Set up a wok, fry off the garlic and curry powder in oil for 2 minutes (add a few drops of seasame oil if you have it for extra flavour).  Mix the ketchup, soy, honey, corn flour and a little boiling water in a cup.  Add this to the wok, then slowly add the rest of the boiling water whilst stiring (it seems like a lot but it cooks away quickly to leave a tasty sticky sauce).  Leave to simmer.

When the rice has 5 minutes to go add the soy beans.  Take the chicken out of the oven and slice to your desired size.

Once the rice is done, drain and add the spring onion (I like my soy so I add a few drops to the rice here too).  Plate up the rice, then sauce, then chicken on top and serve, set aside your leftovers.

I keep the sauce in a seperate little pot in with the leftovers to stop the chicken getting soggy, when heating up pour over the sauce and microwave for 2-3 minutes.