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: 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.

 

10 Great Dips and Accompaniments to Try This Summer

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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: 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.

 

RECIPE: Carrot and Coriander Soup

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If you want a low-budget meal to make, then there are few that can beat carrot and coriander soup in terms of cost. Despite the fact that this soup is cheap and easy to make, it still has plenty of flavour and is packed full of nutrients. This healthy soup is also a great option for vegetarians and vegans. Here is an easy recipe for carrot and coriander soup that serves four to six people.

Ingredients for Carrot and Coriander Soup

  • 450g/ 1 lb carrots, peeled and sliced
  • 1 onion, chopped
  • A handful of fresh coriander, chopped
  • 1 tsp ground coriander
  • 1.2 litres/ 2 pints vegetable stock
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

How to Make Carrot and Coriander Soup

  1. Heat the oil in a large pan over a medium heat then add the onions and carrots.
  2. Cook for five minutes until carrots and onions are beginning to soften.
  3. Add the ground coriander and season with salt and pepper. Stir and cook for a further two minutes. 
  4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
  5. Either use a hand blender to blend the ingredients together or blend in a food processor before returning to the pan. 
  6. Stir in the fresh, chopped coriander and cook for a few minutes before serving. 

RECIPE: Basil Pesto

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If you want a quick, simple and tasty tea, then pasta served with green pesto is a great choice. Making your own pesto is simple and, in addition to serving with pasta dishes, you can use the pesto as an ingredient in many other recipes. Here is an easy recipe for basil pesto. 

Ingredients for Basil Pesto

  • 80g fresh basil
  • 50g pine nuts
  • 50g Parmesan cheese
  • 2 cloves of garlic
  • 150 ml olive oil

How to Make Basil Pesto

  1. Put a small pan over a medium heat on the pan and add the pine nuts.
  2. Cook for five minutes, shaking occasionally, to lightly toast the nuts. 
  3. Transfer the pine nuts to a food processor with all the other ingredients.
  4. Blitz to combine the ingredients.
  5. Your basil pesto is now ready to use with pasta or as an ingredient for another dish. 

RECIPE: Leek and Potato Soup

leek soup

Soup is one of the easiest and cheapest soups to make and there are so many variations. One of my personal favourites is leek and potato soup. This creamy soup is ideal for any time of the year and can be used for a starter, a lunch or as a main meal when served with a generous chunk of fresh bread and butter. Here is an easy recipe for leek and potato soup that serves four to six people.

Ingredients for Leek and Potato Soup

  • 3 leeks, trimmed and sliced
  • 4 large white potatoes, peeled and diced
  • 1.2 litres/ 2 pints vegetable stock
  • 150 ml/ 5 fl. oz. double cream
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • Chopped chives for serving

How to Make Leek and Potato Soup

  1. Heat the vegetable oil in a large saucepan over a medium heat.
  2. Add the leeks and potatoes and cook for five minutes or until they are beginning to soften.
  3. Add the vegetable stock and simmer for 20 minutes.
  4. Either use a hand blender to blend the mixture to the consistency of your choice or transfer to a food processor for blending before returning to the pan. 
  5. Put the soup on a low heat, season with salt and freshly ground black pepper.
  6. Stir in most of the cream, retaining just a little for the top. 
  7. Cook for a further five minutes.
  8. Serve into soup bowls and decorate with a small swirl of cream and a sprinkle of chives.