RECIPE: 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: Whole Roasted Cauliflower with Lemon and Garlic Butter

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.

 

10 Great Dips and Accompaniments to Try This Summer

 

As the warmer months are approaching, you will probably want some lighter meals to enjoy and may even consider eating outdoors as a family or inviting guests around to your home. If so, dips and accompaniments are ideal for serving along with crudites, homemade flatbreads, breadsticks, and snacks. Here are ten great dips and accompaniments to try this summer. 

1. Bean Dip
2. Spicy Tomato Dip
3. Baba Ganoush
4. Salsa
5. Mango Salsa
6. Raita
7. Guacamole
8. Blue Cheese Dip
9. Humous
10. Funky red cabbage slaw

RECIPE: Bloody Mary Tomato Soup

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: Easy Tomato and Basil Pasta Sauce

Italian food is a favourite in my house and I enjoy cooking this cuisine because it consists of simple ingredients and flavours. Italian food is also usually really quick and easy to make and well-suited to those who are cooking on a budget. One of the easiest things to make is pasta in a tomato and basil sauce. This is something that you can also liven up by adding a vast range of ingredients to this basic dish. Making your own sauce for the pasta is simple and far more delicious than anything you can buy out of a jar. Here is an easy recipe for tomato and basil pasta sauce.

Ingredients for Tomato and Basil Pasta Sauce

• 400g tin of chopped tomatoes
• 2 cloves of garlic, crushed
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 1 tsp sugar
• A handful of fresh basil, torn
• Salt and pepper

How to Make Tomato and Basil Pasta Sauce

1. Heat the oil in a pan over a medium heat.
2. Add the crushed garlic and cook for one minute.
3. Add the chopped tomatoes, tomato puree, and sugar to the pan. 
4. Increase the heat to bring the tomato sauce to the boil.
5. Reduce the heat and simmer for five minutes.
6. Add the torn basil and season with salt and black pepper.
7. Cook for another two minutes and then stir into cooked, drained pasta.

 

Yucca Root- A Strange Gift to Bestow?

I received a rather unusual gift from my mum the other day- a yucca root. She had seen it in the local vegetable shop and wasn’t sure what it was. She asked the lady serving and was told it was a yucca root and that you can cook it in the same ways as a potato. My mum then gave it to me as a gift because she knows I like to try new ingredients, especially when they are free!

This is an ingredient I have neither eaten or cooked with before but I was willing to try as I like to experiment with new things. Tonight, we have had a roast beef dinner and my oldest son asked me if we could have mashed potatoes. I decided to use the yucca root to make some roasties with a twist.

I will admit that this was a disaster! From my experience tonight, I do not recommend roasting a yucca. My best guess is that they are nice mashed, but I think I will have to experiment further. It was a rather strange gift for my mum to bestow, but I have enjoyed attempting to make something with this ingredient.

To save me the time of trying new cooking methods with a yucca root in the future, does anyone know how it should be cooked or do you have any recipe suggestions? Please comment below!

 

Written in response to the Daily Prompt ‘Bestow’ on The Daily Post

RECIPE: Potato Gratin

If you want an interesting way of serving potatoes as a side dish or you want a filling vegetarian option, then potato gratin is a delicious choice. It is a quick and simple to make. Here is a recipe for potato gratin.

Ingredients for Potato Gratin

• 8 medium white potatoes
• 1 onion
• 100g soft cheese
• 200g cheddar or similar cheese, grated
• 50g butter
• Salt and black pepper

How to Make Potato Gratin

1. Preheat the oven to 180C/ gas mark 4.
2. Peel the potatoes and then slice them thinly- approximately 3mm thickness.
3. Layer the enough of the potatoes in an ovenproof dish to completely cover the bottom.
4. Season with salt and pepper.
5. Top and tail an onion and remove the skin. Cut in half lengthways.
6. Lie the onion on the flat side and slice thinly.
7. Spread the onion slices over the potatoes. 
8. Use two teaspoons to create small ‘dollops’ of soft cheese and dot these across the potatoes and onions.
9. Layer more potatoes over the top, overlapping slightly to create a pattern, as in the photos.
10. Cut the butter into small cubes and dot over the top of the potatoes.
11. Season with salt and pepper.
12. Put the dish in the oven and cook for 20 minutes.
13. Remove from the oven and add the grated cheese.
14. Return to the oven for 15 minutes or until the cheese is golden brown.

Here is the finished result with braising steak in onion gravy, fine beans, and julienne carrots.