RECIPE: Bubble and Squeak

bubble and squeak

The other day I posted a recipe for loaded potato skins and mentioned ways that you can then use up the leftover potato. Next, I posted a recipe for tuna fishcakes that I made using my own leftover potatoes. I planned to write a few more recipes for ways to use up leftovers, including one for bubble and squeak. It is like the people over at the Daily Post read my mind with today’s prompt which is ‘bubble‘. 

Bubble and squeak is a British dish that is traditionally made using leftover mashed potatoes and cabbage. However, you can make it using any leftover vegetables and will taste different depending on which vegetables you use. I have written this differently to my other recipes in the sense that it does not have specific quantities, it is just what you have leftover. It is really easy to make and ideal for those on a budget. It is also suitable for vegetarians. Here is a recipe for bubble and squeak.

Ingredients for Bubble and Squeak

  • Leftover mashed potatoes
  • Leftover cabbage and any other leftover vegetables
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • Salt and black pepper

How to Make Bubble and Squeak

  1. Combine the mashed potatoes and leftover vegetables in a mixing bowl.
  2. Season with salt and black pepper.
  3. Heat the oil in a frying pan over a medium heat.
  4. Fry the onions for five minutes until softened.
  5. Spoon the onions from the pan into the mixing bowl with the vegetables and stir in well.
  6. Transfer the mixture to the frying pan and press down with the back of a spoon.
  7. Cook for 7-10 minutes until the bubble and squeak is golden brown and crispy.
  8. Flip it over in the pan using a flatfish lift and repeat so both sides are golden.
  9. Transfer to a plate and cut into slices to serve.
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RECIPE: Crunchy Tuna Fishcakes with Lightly Spiced Mayonnaise

fishcakes 1

This is one of my children’s favourite meals, so it is something I make fairly often. Yesterday, I posted a recipe for loaded potato skins and I wrote a note that you shouldn’t waste the insides of the potatoes as you can use them for many other dishes. I used mine to create the fishcakes that are photographed here. However, I have written the recipe in the way I make the fishcakes when I do not have leftover potato flesh making mashed potatoes from scratch. If you are using leftovers, then simply skip that part of the recipe and move straight on to the stage where you are combining the potatoes with the other ingredients. These fishcakes are good for those on a budget and really simple to make. However, it can get a little messy assembling them, but this is why my kids love cooking these with me. You can serve them one fishcake each for a starter or two for a main course. Here is an easy recipe for tuna fishcakes with lightly spiced mayonnaise. This makes enough for eight fishcakes.

Ingredients for Tuna Fishcakes

  • 6 large white potatoes
  • 2 tins of tuna
  • 1 200g tin sweetcorn
  • 2 eggs
  • 5 tbsp plain flour
  • Salt and freshly ground black pepper

Ingredients for Lightly Spiced Mayonnaise

  • 8 heaped tbsp mayonnaise
  • 1/2 tsp chilli powder
  • 1/2 tsp smoked paprika

How to Make Tuna Fishcakes and Lightly Spiced Mayonnaise

  1. Peel the potatoes and quarter them.
  2. Add to a pan of salted boiling water and cook for 15-20 minutes or until soft.
  3. Drain the potatoes and return to the pan but not over the heat.
  4. Mash the potatoes with either a masher or a fork.
  5. Put the mashed potatoes in a mixing bowl and leave to cool for ten minutes.
  6. Drain the tins of tuna and sweetcorn thoroughly.
  7. Add both the tuna and the sweetcorn to the potato.
  8. Using a fork, work the potato, tuna, and sweetcorn together.
  9. Beat one of the eggs in a cup or bowl and then add to the tuna and potato mix.
  10. Stir the beaten the mixture as this will help to bind the ingredients together.
  11. Season with salt and freshly ground black pepper and stir through again.
  12. Divide the mixture into eight balls and press into patties on your work surface.
  13. Put them on a baking tray and transfer to the refrigerator for ten minutes. This will prevent them from falling apart when you are adding the coating.
  14. While the fishcakes are in the refrigerator, preheat the oven to 180C/ gas mark 4.
  15. Beat the second egg in a small bowl.
  16. Add the flour to a side plate and season with black pepper.
  17. Crush the packets of ready salted crisps and then put half of them onto a side plate.
  18. Remove your fishcakes from the refrigerator.
  19. One at a time, dip them on both sides in the seasoned flour first, then into the beaten egg, and finally pat them onto the crushed crisps.
  20. As each one is coated, put it back on the baking tray.
  21. Repeat this until all the fishcakes are coated. When you have run out of crisps, simply add the other two bags fo crushed crisps to the plate. If you have crisps leftover in the bowl, pat the crumbs into the top of the fishcakes.
  22. Put the baking tray in the oven and cook for 10-15 minutes, or until the top of the fishcakes are turning golden.
  23. Remove from the oven and turn the fishcakes over using a flatfish lift.
  24. Return to the oven for a further ten minutes, or until the fishcakes are golden and crunchy on both sides. 
  25. While the fishcakes are cooking, spoon the mayonnaise into a bowl.
  26. Add the chilli powder and smoked paprika. Stir in well.
  27. Serve the fishcakes with a side salad and a generous dollop of lightly spiced mayonnaise.

RECIPE: Whole Roasted Cauliflower with Lemon and Garlic Butter

caulif 1

Over the past couple of months, I have heard several celebrity chefs raving about whole roasted cauliflowers on various television series. As my family loves cauliflower, it is something I have been meaning to try for a while. I did a bit of recipe research on the Internet and then developed my own idea for a recipe last night. This is now tried and tested and was a big hit with my clan. It also smells amazing while it is cooking. Here is a simple recipe for a whole roasted cauliflower with lemon and garlic butter.

Ingredients for Whole Roasted Cauliflower with Lemon and Garlic Butter

  • 1 head of cauliflower
  • 50g butter
  • 2 cloves of garlic, crushed
  • Juice and zest of 1 lemon
  • Salt and freshly ground black pepper

 

How to Make Whole Roasted Lemon and Garlic Butter

  1. Preheat oven to 180C/gas mark 4.
  2. Remove the leaves and the base of the stalk from the cauliflower and sit in an ovenproof dish.
  3. Put the butter in a dish and melt in the microwave on a medium setting for one minute.
  4. Add the crushed garlic, lemon zest, and lemon juice to the butter.
  5. Drizzle the mixture over the top of the cauliflower.
  6. Season with salt and freshly ground black pepper.
  7. Cover the ovenproof dish in kitchen foil and put in the oven for 30 minutes.
  8. Take the dish out of the oven and remove the kitchen foil.
  9. Using oven gloves, tip the dish slightly so the butter pools in the lower section of the dish.
  10. Use a spoon to scoop up the juices and drizzle over the top of the cauliflower. 
  11. Return to the oven without the foil for a further 15 minutes or until the top of the cauliflower is beginning to brown.
  12. Serve either whole on a plate for people to help themselves or broken into florets and added to their plates. 
  13. Drizzle over any remaining lemon and garlic butter.

 

RECIPE: Easy Bean Dip

bean dip

This easy bean dip is a tasty but low-fat option to serve on a buffet or as a snack. It is surprisingly quick and simple to make and the result is delicious considering the lack of effort required to make this dip. Here is an easy recipe for bean dip. 

Ingredients for Bean Dip

  • 1 x 400g tin of chickpeas
  • 1 x 400g tin of cannellini beans. 
  • 4 heaped tablespoons plain yoghurt
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1 clove of garlic, crushed
  • 1 tsp ground cumin

How to Make Bean Dip

  1. Put half the beans and chickpeas into a food processor with the yoghurt, lemon juice, cumin, and garlic.
  2. Blitz into a smooth paste. 
  3. Add the remaining beans and chickpeas along with the lemon zest.
  4. Blitz only quickly to get a chunky bean dip. 
  5. Serve with crudites, flatbreads, or other dipping ingredients. 

 

 

 

10 Easy Soup Recipes to Try This Year

 

Recently, I have added quite a few soup recipes to the blog. There are a few reasons why I love cooking soup so often. These are:

  • Cheap to make
  • Easy to cook
  • Lots of variations
  • Great for using up leftovers
  • A good way of getting children to eat veg
  • Healthy and nutritious
  • Cook in advance and freeze

I have decided to post links to all ten of my recent soup posts so that they are easy to find on my blog and you can try whichever one takes your fancy. Here are my ten favourite soups from the blog so far.

Celery and Apple Soup

Vegetable Soup

Spinach and Potato Soup

Tomato, Courgette and Bell Pepper Soup

Mushroom Soup

Pea and Ham

Curried Parsnip Soup

Carrot and Coriander Soup

Leek and Potato Soup

Bloody Mary Tomato Soup

 

 

 

RECIPE: Bloody Mary Tomato Soup

tomato soup 2

One of the most popular varieties of soup is tomato and there are many variations on this classic. Some which offer levels of spice and other variations that are rich and creamy. A bloody Mary tomato soup is an interesting twist on the traditional soup as it includes the flavors of the alcoholic drink the Bloody Mary. This soup is delicious served either hot or cold, so it is perfect no matter what the time of year. Here is an easy recipe for Bloody Mary tomato soup. 

Ingredients for Bloody Mary Tomato Soup

  • 1 kg ripe tomatoes, halved
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 2 sticks of celery, chopped
  • 1 miniature vodka
  • 2 tbsp Worcestershire sauce
  • Juice of 1 lemon
  • 250 ml vegetable stock
  • 3 tbsp olive oil
  • Salt and black pepper

How to Make Bloody Mary Tomato Soup

  1. Preheat the oven to 180C.
  2. Put the halved tomatoes on a baking tray. Season with salt and black pepper, drizzle over 2 tbsp of olive and cook in the oven for 20 minutes, turning once halfway through cooking.
  3. Meanwhile, heat the other tbsp of olive oil in a large pan on the hob. 
  4. Add the celery, onion, and garlic to the pan. Cook for 10 minutes until softened. 
  5. Remove the tomatoes from the oven and put in a food processor with the onion, garlic, and celery. 
  6. Add a little of the stock and blitz. 
  7. Repeat, adding a little more of the stock at a time until you have used all the vegetable stock.
  8. Transfer back to the pan and add the Worcestershire sauce, vodka, and lemon juice. 
  9. Season with salt and freshly ground black pepper.
  10. Cook for ten minutes and serve immediately if eating hot.
  11. If serving cold or saving for later, allow the soup to cool before transferring to a container and storing in the refrigerator. 

 

RECIPE: Spicy Tomato Dip

tom dip

If you are having people around to your home, one of the easiest things to serve is a selection of dips with other tasty morsels, such as crudites and flatbreads for dipping. A spicy tomato dip is a delicious option that is easy to make in advance and keep chilled until you are ready to serve. Here is an easy recipe for spicy tomato dip. 

Ingredients for Spicy Tomato Dip

  • 400g tin of chopped tomatoes
  • 1/2 red onion, finely chopped
  • 2 chillies, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tbsp olive oil
  • 1 tsp chilli powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 3 tbsp tomato puree

How to Make Spicy Tomato Dip

  1. Heat the oil in a saucepan over a medium heat.
  2. Add the garlic, paprika, cayenne pepper, and chilli powder and cook for 3-4 minutes.
  3. Add the chopped onion and chilli and cook for a further 2 minutes.
  4. Add the tinned tomatoes and tomato puree and cook for 10 minutes.
  5. Blitz the mixture for a few seconds for a chunky dip or a little longer for a smooth dip using either a hand blender or a food processor. 
  6. Transfer to a container and leave to cool. 
  7. Cover and put in the refrigerator until ready to serve.

Other Dips You Might Like to Try

Guacamole

Raita

Salsa

Mango Salsa

Blue Cheese Dip

Baba Ganoush

Humous

You can try these with flatbreads or wholemeal flatbreads.