For the last year or so, I have been looking at ways of reducing our meat intake. The main reason behind this decision is the fact that most of the available meats in the markets are full of hormones and antibiotics. You can of course buy free range and organic produce but not all supermarkets have them and unfortunately I don’t always have the time or the opportunity to go to specific shops for specific products so if I can’t buy free range/organic produce, I don’t buy it.
We are great fans of caramelized onion in our house. We always have a jar of it at home to have with cheese, meat, in soups, pizzas, sandwiches.. it is delicious with anything.
I find something very therapeutically about slowly cooking the onions, the process, the smells… very relaxing and homely.
Onions are naturally sweet and that sweetness gets released by slowly cooking the onions over an extended period of time. The natural sugars in the onions caramelize and they make the most delicious and wholesome flavor.
How? Easy. You will need:
4 onions – I prefer to use red onions as they are sweeter but you can use white onions if you’d prefer.
1 tablespoon of olive oil
a pinch of salt
1 tablespoon of sugar.
Heat the oil in a heavy based pan. Peel and chop the onions in thin slices and add them to the oil. Stir the onions making sure that every single slice gets covered in oil. Leave the onions to saute on a low-medium heat (every hob is different- just make sure that the onions are not going to burn, it’s about slow cooking). Spread the onions out evenly over the pan and let cook, stirring occasionally.
After 10 minutes or so, season them with salt, make sure they are not burning, and leave them on the hob for another 10 minutes. Don’t forget to stir occasionally.
After another 10 minutes, add the tablespoon of sugar and make sure that it gets to all the corners of the pan. If the onions are a bit too dry and they are sticking to the pan, add a little bit of water. Cook for further 10-15 minutes keeping an eye on it to make sure they don’t burn.
When the onions are all brown and sticky, transfer them into an air tight container and keep in the fridge once cooled.
Try adding them to your normal hummus recipe or add them to your steak and let me know your thoughts, I think I can already read them!
If you like cheese, you are in for a treat.
This recipe makes the loveliest starter for a dinner party. It is nice, it is tasty and it is light – all the things you want in a starter. Camembert is a delicious creamy cheese in its own right and by coating it with breadcrumbs and frying it, you get a lovely crusty outside and a soft and creamy inside… just yum!
To make a starter for 4 people, you will need:
4 people (ha! I know, I am hilarious!)
1 big cake of Camembert cheese cut into wedges
1 beaten egg
For the sauce:
190 g Jar of cranberry sauce
Zest and juice of ½ orange
Approximately 1 pint or 500ml of vegetable oil, heated to 180C in a heavy bottomed pan.
Cut the Camembert cheese into wedges. Dip each piece into a bowl with the beaten egg and straight onto to the bread crumbs making sure they are all coated evenly. Let them rest and chill in the fridge for 30 minutes
To make the sauce, mix the cranberry sauce, orange juice and zest in a bowl. You can have the sauce warm by warming it slightly in a saucepan while frying the cheese but cold is also works a treat.
Heat the vegetable oil to 180C and deep fry the Camembert for 1-2 minutes or until golden brown, crisp and delicious. Remove it and place it in a plate with some kitchen paper to absorb the excess oil.
Serve the breaded cheese with the sauce and a side leafy salad dressed with a light vinaigrette.
This is the kind of starter that you can prepare in advance and just fry as your guests are just sitting at the table. You’re guest will love it. And if the don’t, they don’t deserve to be your friends… get better ones, you totally deserve it… I am only joking…
Invite friends and see what they think and if they deserve to be your friends…;-)
Do you ever find that after few months you cook the same 10 or 12 recipes over and over with sometimes a variation if someone comes over for dinner? I feel a bit stuck in a rut, like I should introduce new recipes into my repertoire, more summery dishes, but I still need them to be family friendly, healthy and not too labor intensive – I’m not asking for much, am I?
My mum was born in Mexico and we love Mexican food in our house, so I think this Beef Enchiladas recipe would be a great hit in my house.
These Sweet Potatos and Chickpea Cakes look extremely appetizing and healthy for lunch with a side salad. Yum!
Noodles are good anytime of the year and this Singapore Noodles recipe looks like will be my Spring noodle recipe
And as every week needs a quick pasta dish, this will be it! I can’t wait to try it!
Doesn’t this Fish Fillet Sandwich look amazing, fresh and inviting? Delish!
I have my shopping list done and I will be doing my shopping today – I can’t wait to try all these recipes!
I will let you know how I get on, in the mean time, Happy Monday.
I am no good with volume when cooking pasta or rice. I am getting better though. I have been cooking large amounts of rice for so long and freezing the rest that I have actually come up with a couple of recipes for this left over rice.
Frozen rice is ideal for making any kind of fried rice dish as the lack of moist allows us to throw it straight into the wok and it won’t stick to the pan.
As part of my NoFoodWaste challenge, every week before I go shopping, I check my fridge and freezer to see what there is left and what meals I can make with what I have. I am actually enjoying this process as it forces me to get out of my normal thinking, of my go-to recipes and be creative. This recipe was born out of wanting to finish everything in the fridge and trying to make it work and taste nice.
CHICKEN AND PRAWN FRIED RICE (serves 2)
2 mugfuls of cooked basmati rice
1 chicken breast
100 gr of prawns
2 cloves of garlic
1 thumb piece of ginger
2 cups of mixed vegetables such of onions, peppers, broccoli, carrots, cabbage… whatever you have around will be perfect
2 tbsp light soy sauce
1 tbsp dark sesame oil
juice of 1 lime
1. Heat a wok or large frying pan till very hot. Add a little oil to the pan and fry the chicken until cooked.
2. Once the chicken has been cooked, pour the beaten egg into the pan and scramble. Set the egg and the chicken aside.
3. Add a little bit more oil to the pan and add the grated garlic, ginger and chilli on a low heat (I usually keep some chillies in the freezer to have handy and once frozen they super easy to grate). Allow them to cook for few minutes without burning and then turn up the heat and add all the vegetables together with the prawns.
4. Once the prawns have become pink, add the rice and mix through until it gets warm.
5. Add the chicken, the egg, the soy sauce and the oil to the pan and mix well.
6. Serve in a bowl and squeeze some lemon juice on it. Enjoy it!!!
You can add anything you want to this recipe and it would work its wonders. I feel a great sense of achievement to be able to make use of all the food I have bought and not having to throw anything out. It is great for my pocket, for my health and for the environment. Love it.
Are you willing to give it a go?
Happy Monday lovely people?
I hope you all had a wonderful weekend. We had a fabulous one, enjoying meals with friends, hanging out and playing with the kids.
As my wrist is still very sore, I have been trying to cook meals that didn’t require much chopping or peeling so not to strain it. I am going to need more easy recipes for this week until my wrist gets stronger but I need something warm and comforting to battle this cold week ahead,
This Roast Carrot & Fennel soup is definitely on my list for the week
This Huevos Rotos are one of my favourite one pot comfort food. This is my dinner tonight.
These mini omelettes are perfect for lunch and I can get Mr B to do the chopping in advance.
Curries always make wonderful one pot wonder dinners and they are perfect for these cold days.
This Steak & Guinness pie has been on my list to make for too long. This week looks like it will finally happen.
Have a great week, stay warm and take it easy. There is another week after this one!
Every Sunday evening, or Monday morning, I make our weekly menu. As you know our breakfast menu is already sorted, so I plan our weekly dinners, the school lunches and the weekend lunches.
Planning the weekly meals not only helps me save money and avoid wasting food (#nofoodwasteproject) but it helps me to know what I am preparing for the school lunches in the morning before that all-important cup of coffee.
My boys love these kabobs in their lunch boxes. They are great alternative to sandwiches and you can have as many ingredients as you want.
I made these kabobs with ham but you can also make them with sausages and they are delicious.
I like to add some crackers and slices of cucumber for extra crunch.
Do your kids have any favorite school lunches?
Remember the Brownie Mug Cake that I made a couple of weeks ago? It was a success with both kids and adults and due to popular demand I have made it good few times since. It is so easy to make that I never have any excuse not to make it, and it is so delicious…. So I decided to try another one from the book.
This particular mug cake can be used for both breakfast and dessert (one can argue that you could have the brownie for breakfast, but that is another day’s discussion. But you totally could). It is very light and delicious, and again very easy to make with very little washing up afterwards.
ALMOND & BERRY BREAKFAST MUG
2 tablespoons soft butter
1 medium egg
1 tablespoon runny honey
3 tablespoons golden caster sugar
3 tablespoons ground almonds
1/2 teaspoon ground cinnamon
3 tablespoon self-raising flour
pinch of salt
3 tablespoons mixed berries
Place the butter in a 350 ml mug and microwave for 10-20 seconds until melted.
Add the egg, honey and sugar to the mug and beat with a fork until combined.
Add the ground almonds, cinnamon, flour and salt and beat again until smooth. Fold through half the berries and then top the remainder.
Place the cake in the microwave for 2 minutes 50 seconds @ 600W / 2 minutes 30 seconds @ 800W or 2 minutes 10 seconds @ 1000W.
Leave it to cool slightly and then serve.
I love the berries mixed in the cake, so sweet, so light, so yummy. Utterly satisfying…
So good, I can’t stop eating it.