Mars Bar 'Cake'

Sometimes you just need something sweet, something you know is unhealthy but just makes you feel good. This is one of mine. It is so simple that you can make it with the children.

For a nice trays worth of these delicious things you will need:-
6 mars bars (or their cheaper equivalent)
2 cupfuls of rice krispies (or their cheaper equivalent)
200g milk chocolate


First melt your mars bars in a bowl suspended over boiling water. Then add the rice krispies and mix until all coated. Put into a greased pyrex tray and put to one side. Then melt the chocolate and add to the top. Put in fridge and leave to cool. Cut and serve,

Such a simple recipe, such delicious taste.

Pulled Pork with Sweet potato mash and cream cheese BBQ sauce

So this last Sunday (24th) I had off from work and so volunteered to make the whole family a dinner for after Church. We also had guests staying with us until that Sunday so I needed a meal that I could do very simply. So I decided on Pulled Pork because it was something I could put into the oven and leave overnight and not worry about it. I also really felt like sweet potato mash as I felt it would really compliment it and the BBQ sauce, well that is just because pulled pork tastes best with BBQ based sauces.

For enough to serve 5 people you will need;-
about 2kg of Pork Shoulder (you can also use collar, leg or any other cheap cut)
2 tbsp oil
1 tsp Cayenne pepper
1 tsp paprika
1 tsp coriander
1/2 tsp salt
1/2 tsp pepper

250g Potatoes, peeled and chopped
250g Sweet Potatoes, peeled and chopped
50g butter
25ml full fat milk
salt and pepper

1 tbsp Cream Cheese
2 tbsp Hickory BBQ Sauce
250ml thick cream
salt and pepper

First Preheat your oven to 250oC, then rub the oil and spices into your pork shoulder and put into a cooking bag (or in a slow cooker). Put into the oven for 20 minutes and reduce to 75oC. Leave for 12-15 hours (yes, that's right). Take out of oven and leave standing for 20 minutes.

Whilst the meat is standing. Put your potatoes and sweet potatoes in some salted water and boil until soft. Using a masher (or electric whisk) turn into mash and stir in your butter and taste. Correct seasoning as needed. Cover and leave to one side.

In a small pan mix together the cream cheese, BBQ sauce and thick cream. Heat on medium and combined together until warm. Taste and season.

Now take your pork out of the bag, save the juices. Shred the pork using forks or your hands, add some of the juices (I added about 1/4 of the bag) and mix into the pork. Save the rest of the juices to make a gravy at a later time.

Serve all together with some salad and bread and watch it all disappear in minutes. This was so sucessful I have been asked to do it for my Mother in Law's birthday in a couple of weeks time.

Summer Spiced Carrot Soup

So I had some carrots in my fridge and was thinking to myself "what should I do with them?" This carried on during my work shift and then it came to me - "why not make carrot and coriander soup", the voice in my head proclaimed. I thought it was a good idea as it is one of my favourite soups. So I was determined to make this after I finished my work shift at 2300 as a way to calm down. My fridge also revealed fresh ginger, some potatoes and garlic, so it all came together and I created this awesome soup.

This is not only a refreshing summer soup but can be a warming winter comfort for those dark nights. It is also entirely vegan friendly (except when I add a swirl of cream but you don't have to do that) and packed full of vitamins and minerals to give you a healthy boost to your system. It is so simple and cheap to make and lasts for a week in the fridge (if it gets that far).

So to make this nutritional soup you will want to have:-

1 tbsp vegetable oil
500g carrots, washed and chopped
1 small onion, rough chopped
1 clove garlic, crushed
1 medium potato, washed and chopped
1 tbsp fresh ginger, chopped
2 tsp ground coriander
1.5 litre vegetable stock
1 tsp sugar
2 tsp nutmeg
salt and pepper
(Cream to finish, if you want)

First heat up the oil in a large pan, then you want to sauté your carrots, onion, garlic and ginger until soft. Add the potato, coriander, sugar and some seasoning (I used 1/2 tsp of salt and pepper) stir and cook out for about a minute.

Add your vegetable stock and bring up to a boil. Reduce this to a simmer until the carrots are tender, this takes about 20 minutes.

Using a stick blender whizz it all up until smooth and add the nutmeg and correct the seasoning to taste.

Serve with a swirl of cream if you like or nicely crisped croûtons for that added gourmet feel.

Bacon wrapped herby goat's cheese and Devil's Jam

I love goat's cheese, I love it on potatoes, chicken, in stews, on top of my pizza, just on or in anything really. So in one of my nightly driftings I came up with an idea to combined Bacon (one of my favourite things in the world) with Goat's Cheese (another favourite). I also decided to make some Devil's jam to use up some basil I had growing and the two worked together brilliantly. So brilliantly in fact that I am sharing it with you all. It is quick, easy and tasty. The sweet and spicy of the devil's jam really compliments the saltly, strong flavour of your goat's cheese wraps.

To make a romantic portion (2 people), you will need:-

200g log of goat's cheese, the small, thin ones, cut into 50g 'blocks'
4 rashers of streaky bacon
pinch of salt and pepper
pinch of dried dill and oregano

For the Devil's jam:-

1 tin of peeled tomatoes (450g)
3 red chillies, rough cut
1 small onion, finely diced
2 cloves of garlic, finely diced
about 2 tablespoons of fresh basil
100ml red wine vinegar
250g jam sugar
salt and pepper

You want to make your jam a day or so before. First sweat off the chilli, onion and garlic until soft, then add the red wine vinegar and reduce by half. Add the tomatoes and jam sugar and cook out for 20-30 minutes. Add the basil, salt and pepper and leave to cool and thicken.

Now to start on the goat's cheese. Preheat your oven to 225oC. Then mix your salt, pepper, dill and oregano together and then coat the outside of the goat's cheese. Then wrap in the bacon and place into a pyrex dish. Put in the oven for about 10 minutes. Take out and put onto a plate with some devil's jam.

Goes well with some toast or just a snack to tie you over.

Spiced Chickpea burger with Mango Basil Mayonnaise

The is the second recipe for my double whammy of recipes.

We all want to be healthy, try to reduce our meat content and try something new. The problem is, sometimes we just cannot find that one tasty dish. Well I believe I have found one tasty veggie dish I will return to again and again.

The idea came from a tesco's recipe card on burgers and I thought, how about I try the spiced chickpea one with some Chef Flo flare. My wife said they tasted good but she would rather eat the chicken one but only because she likes meat over veggie food.

So to make four of these delicious burgers you will need:-

1 tin of Chickpeas (250g drained and crushed)
1egg
1 tsp Paprika
2 tsp coriander
2 tsp ground ginger
1 tsp cayenne pepper
2tsp Dijon mustard
2 tsp olive oil
25g bread crumbs
pinch of salt and pepper

Buns (I used carrot)
salad

For the Mayo:-

1 Basic Mayonnaise
2 tbsp chopped fresh basil
2 tbsp Mango chutney
pinch of salt

So just add all the burger ingriedients into a bowl and mix until it all comes together. Divide into 4 pieces and form into burgers, I made them about 2 cm thick. Brush both sides with all and put on a heated pan for about 4 minutes, until nice a golden, then turn over and repeat. (They will also go on the BBQ just fine)

The Mayo is simple, just add the basil, chutney and salt to the basic recipe and mix together.

Then assemble as you desire. I put my salad on the bottom then the burger and topped with the mayo.

I loved these and really think that even if you are a meat eater you will find some space in your life for these. They are great for a lunch snack too.

Chicken and Bacon Burger with Caramelised Red Onion and Sweet Chilli Mayo

This week I will give you a double whammy of recipes. Two tasty burgers to satisfy all.

I love Chicken burgers, real chicken burgers that is. I love them more so than beefburgers because of the massive amount of variety you can do with them. This time I made a chicken and bacon burger topped with home made sweet chilli mayonnaise and caramelised red onion.

This will make 4 delicious, mouth watering burgers:-

For the Burger:-

400g Minced Chicken
1 egg
75g breadcrumbs
50g bacon rashers, sliced
2 cloves of garlic, crushed
salt and pepper
buns (any kind, I used carrot ones)
salad

For the Caramelised onions:-
One medium red onion, sliced
1tbsp brown sugar
2tbsp water
1tsp oil

For the Sweet Chilli Mayo:-
1 Basic Mayonnaise 
1tbsp sweet chilli sauce

First combined the burger ingredients and form into four burgers. I do this by forming a ball and then flattening it. Then brush your burgers with a little oil and heat a pan up. Cook them on both sides for about 4-5 minutes, getting a nice golden colour on them. (You can even do them on the BBQ if you want).

For the onion, heat the oil in a small pan and add the onions, sweat them for 2 minutes then add the sugar. Cook for a further minute, letting the sugar caramelise and stick to the onion. Add the water and cook until all the water is gone and your onions are nice and sticky.

The mayo is simple, just stir the sweet chilli sauce in your mayo mix.

Now all that is left is to assemble your burger. I put my salad on the bottom followed by the burger, mayo and finally topped with the caramelised onions.

It was so moreish that I had a hard time resisting eating them all. I hope you enjoy these as much as I did.

Basic Mayonnaise

I love mayonnaise, I love it on chips, chicken, fish, burgers, well basically anything goes with mayo. However, like most people, I bought it in because I was just too lazy to make it myself. However I have been experimenting with an quick and easy DIY mayo that can be used as it is or have things added to it to give you different flavours.

So here is how to make enough for three-four servings:-

1 large, fresh egg
1 teaspoon of Dijon Mustard
salt and pepper
150ml Oil (I used rapeseed oil)

Put the egg, mustard, salt and pepper into a food processor. Turn it on and pour the oil through the top, it will start to thicken. Leave after all oil has gone for 10 more seconds then switch of. Check consistency (you can add more oil if you want it thicker) and seasoning.

Put into a fridge and consume within 7 days.

It is as simple as that.