Thursday, 24 December 2009
Merry christmas
merry Christmas everyone hope you have a great one..... don't be afraid to post your Christmas recipes i would love it.
Thursday, 17 December 2009
gluten free fish pie
This pie was fab.....everytime i make this pie it always need something else, but this tim i added a bit more salt and pepper and i was perfect. If you are worried about it tasting to fishy but it really doesn't and I hate mustard but its is sooo nice in this dish please try it and let me know how you liked it or if you think it needs something else. Looking forward to hearing from you.
amazing gluten/wheat free fish pie.
Ingredients
1 large onion, chopped
800g skinless fillets of fish such as cod,whitin,hake or haddock I use cod for this dish.
150ml of chicken stock
1 lemon juice only
125g butter diced
salt and pepper
150g mushrooms, sliced
225ml double cream
1 heaped tablespoon of mustard
4 tablespoons of finely chopped mixed herbs
1kg mashed potatoes
Method
preheat oven to 180c/gas mark 4.
Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the stock add the lemon juice and scatter with 100g of the butter and season to taste with the salt and pepper. Cover with a lid and simmer on a low heat for 15-20 mins or until the fish is cooked.
In the meantime, melt the remaining butter in a small frying pan and saute the mushrooms on a gentle heat for 5-6 minutes or until softened. Season well with salt and pepper.
Once cooked and using a s,lotted spoon, carefully transfer the fish from thhe saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.
Add the cream to the onions and the cooking liquid in the pan and conyinue to simmer, with the lid off for 10-15 minutes or intil the sauce is reduced and thick enough to coat the back of a spoon, stir in the mustard, herbs and the mushrooms and check the seasoning.
Pour the sauce over the fish in the dish and spoon over the mashed potatoes with the back of a spoon or a fork smooth it over the fish andf liquid.
Bake in the oven for about 30 minutes or until bubbling and golden on top.
Serve and enjoy.
1 large onion, chopped
800g skinless fillets of fish such as cod,whitin,hake or haddock I use cod for this dish.
150ml of chicken stock
1 lemon juice only
125g butter diced
salt and pepper
150g mushrooms, sliced
225ml double cream
1 heaped tablespoon of mustard
4 tablespoons of finely chopped mixed herbs
1kg mashed potatoes
Method
preheat oven to 180c/gas mark 4.
Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the stock add the lemon juice and scatter with 100g of the butter and season to taste with the salt and pepper. Cover with a lid and simmer on a low heat for 15-20 mins or until the fish is cooked.
In the meantime, melt the remaining butter in a small frying pan and saute the mushrooms on a gentle heat for 5-6 minutes or until softened. Season well with salt and pepper.
Once cooked and using a s,lotted spoon, carefully transfer the fish from thhe saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.
Add the cream to the onions and the cooking liquid in the pan and conyinue to simmer, with the lid off for 10-15 minutes or intil the sauce is reduced and thick enough to coat the back of a spoon, stir in the mustard, herbs and the mushrooms and check the seasoning.
Pour the sauce over the fish in the dish and spoon over the mashed potatoes with the back of a spoon or a fork smooth it over the fish andf liquid.
Bake in the oven for about 30 minutes or until bubbling and golden on top.
Serve and enjoy.
Tuesday, 24 November 2009
chicken and pepperoni pasta the verdict
I thought this dish was very very tasty but my boyfriend Lukey Dukey didn't think it was that great I loved the combination of the flavors was amazing but he did not agree. We both think something is missing from it we would love it if some one tried this and let me know what you think. Bon-appetite.
Gluten free pepperoni and chinken pasta
Ingredients
olive oil
1 onion
1 red pepper deseeded and diced
1 orange pepper deseeded and diced
800g chopped canned tomatoes
1 tablespoon tomato puree
225g peperoni sliced
200g chicken cooked and diced
2 tablespoons fresh flat leafed parsley plus extra for garnish
salt and pepper
penne pasta
Method
Heat 2 tablespoons of olive oil in a large frying pan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes, or until softened. Add the peppers, tomatoes and their can juices , tomato paste and bring to the boil.
Add the pepperoni, the chicken and parsley and season to taste with the salt and pepper. Stir well, bring to the boil, the reduce the heat and simmer for 10-15 minutes.
Meanwhile bring a large saucepan of lightly salted water to the boil and cook the pasta. When cooked drain well and transfer to a warmed serving dish. Add the remaining olive oil and toss. Add the sauce and toss again. Sprinkle with parsley and if you like some Parmesan and serve immediately and enjoy.
Wednesday, 18 November 2009
chicken pasta
i cooked the pasta as normal and fried all of the other ingredients in a frying pan until cooked then added the tomatoes, it was very simple and took 15 minutes and it was a very very tasty and flavorsome dish here is the finished dish.
Tuesday, 17 November 2009
Chicken pasta ( wheat gluten free)
Today I made a chicken pasta, gluten free pasta, chicken, mushrooms pancetta and chopped tomatoes. It was a very very tasty dish and was full of flavor. There was only 1 problem with this.......I did not make enough I wanted seconds but there was none left. my partner said it was and I quote "bloody lovely". Tomorrow I will post the full recipe, method and a picture of the dish.
Sunday, 15 November 2009
chicken stew the verdict
This dish is very tasty my mum thaught me this when I was 10 and I have loved it eversince.
I use alot of soup because I love it very thick but if you don't like it that thick just add more water.
This dish is even better on a cold winter's night.
I use alot of soup because I love it very thick but if you don't like it that thick just add more water.
This dish is even better on a cold winter's night.
chicken stew price list
potatoes - 66p per pack of 4
carrots - 75p per 1kg
parsinps £1.00 per 500g
2 onions - 66p
chicken breasts - £2.39 per 300g
soup - (offer) buy 4 for £2.00
total= £7.46
carrots - 75p per 1kg
parsinps £1.00 per 500g
2 onions - 66p
chicken breasts - £2.39 per 300g
soup - (offer) buy 4 for £2.00
total= £7.46
irish chicken stew
Ingredients
15 potatoes
6 carrots
3 parsnips
2 onions
chicken breasts (about 4-5 )
4 packets powdered soup( knorr) chicken or veg
Method
1.peel and chop about 15 potatoes (a large batch) use less if you are cooking for only 1 or 2 people use more if you are cooking for more than 5 people.
2.Chop the carrots the parsnips and the onions and pop them in a large pot. Chop the chicken and put that in.
3.fill the pot with water making sure it is covering all of the ingredients cook for about 40 minutes.
4.When everything is cooked put about 200ml of water into a jug and pour the soup in. mix with the water and pour into the pot with the ingredients mix together when the soup in bubbling then it is ready to serve.
15 potatoes
6 carrots
3 parsnips
2 onions
chicken breasts (about 4-5 )
4 packets powdered soup( knorr) chicken or veg
Method
1.peel and chop about 15 potatoes (a large batch) use less if you are cooking for only 1 or 2 people use more if you are cooking for more than 5 people.
2.Chop the carrots the parsnips and the onions and pop them in a large pot. Chop the chicken and put that in.
3.fill the pot with water making sure it is covering all of the ingredients cook for about 40 minutes.
4.When everything is cooked put about 200ml of water into a jug and pour the soup in. mix with the water and pour into the pot with the ingredients mix together when the soup in bubbling then it is ready to serve.
Friday, 13 November 2009
minced beef pie the verdict.
I started this pie at 2pm today it took 1 1/2 hours. This pie was very easy to make.
3 potatoes wasn't enough for this pie so next time I will use double or maybe triple!
It was a very tasty dish but myself and my Lukey felt that there was something missing.
Pleas try this dish and tell me what is missing because I would love to know.
The kitchen wasn't in as much of a mess as my fish pie was so that gave me more time to relax.
3 potatoes wasn't enough for this pie so next time I will use double or maybe triple!
It was a very tasty dish but myself and my Lukey felt that there was something missing.
Pleas try this dish and tell me what is missing because I would love to know.
The kitchen wasn't in as much of a mess as my fish pie was so that gave me more time to relax.
minced beef pie price list
1kg lean minced beef - offer in sainsbury's buy 2 for £5
1 onion - 33p
3 carrots - 75p per 1kg
4 tomatoes - 65p per 450g
beef stock organic wheat/gluten free - 95p
cornflour - 85p
mixed herbs - 85p per 5g
olive oil - £1.88 per 500ml
2 garlic cloves - 35p per pack of 2
1 ¼ lb potatoes (3 large) - 66p per pack of 4
Total = £12.27
1 onion - 33p
3 carrots - 75p per 1kg
4 tomatoes - 65p per 450g
beef stock organic wheat/gluten free - 95p
cornflour - 85p
mixed herbs - 85p per 5g
olive oil - £1.88 per 500ml
2 garlic cloves - 35p per pack of 2
1 ¼ lb potatoes (3 large) - 66p per pack of 4
Total = £12.27
Minced beef pie with garlic potatoes.
Ingredients
1kg lean minced beef
1 onion, chopped
3 carrots, sliced
4 tomatoes, peeled and chopped
1 ¼ cups of beef stock
1 teaspoon cornflour
1 tablespoon mixed herbs
2 tablespoons olive oil
2 garlic cloves, crushed
1 ¼ lb potatoes (3 large) pre cooked and sliced
salt and pepper
method
1.Pre – heat oven to 180c. Stir fry the meat and the onions in a large pan until browned.
2.Add the carrots and the tomatoes to the pan.
3.Stir in the stock, with the cornflour blended in, and the herbs, bring to the boil and simmer for 2-3 minutes, then season to taste. Transfer to a shallow oven proof dish.
4.Mix the oil, garlic and seasoning together. Layer the potatoes on top of the meat, brushing liberally with the garlic oil. Cook for 30-40 minutes until the potatoes are tender and golden.
Thursday, 12 November 2009
Photos
Once the iPhone is charged each recipe will include a photo. Photo updates on the damage done to the kitchen depending on the dish.
I bought all of my ingredients from sainsbury's.
I bought all of my ingredients from sainsbury's.
Fish pie - the verdict.
I started cooking today at 5:00pm. It took about 1hour and 30 minutes I had a lot of fun cooking this pie I thought it was very easy although it took an hour and a half it didn't seem like it and you don't have to be on your feet all the time because most of the time is simmering and the last 30 mins it is baking in the oven so you are not very tired from cooking all evening.
It tastes and a quotation from my Lukey "absolutely gorgeous, one of the best meals you have made. It was soooooo much better than last time."
The last time I made this pie it was dry and too strong but with a little bit of constructive criticism I improved this recipe. At the time I wanted to punch certain people in the face but now I am grateful and glad I didn't punch anyone.
The kitchen looked like a bomb hit it and I could not move in it. But now thanks to 20 minutes of cleaning and the great invention known as the dishwasher it is gleaming.
It tastes and a quotation from my Lukey "absolutely gorgeous, one of the best meals you have made. It was soooooo much better than last time."
The last time I made this pie it was dry and too strong but with a little bit of constructive criticism I improved this recipe. At the time I wanted to punch certain people in the face but now I am grateful and glad I didn't punch anyone.
The kitchen looked like a bomb hit it and I could not move in it. But now thanks to 20 minutes of cleaning and the great invention known as the dishwasher it is gleaming.
Fish pie price list.
1 large onion 33p
6 small fillets of cod or any white fish £2.99
150ml of white wine or chicken stock £2.99/13p
1 lemon 25p
125g butter 75p
150g mushrooms 89p
225ml double cream 75p
1 heaped tablespoon of mustard 59p
4 tablespoons of chopped mixed herbs 54p
1kg mashed potatoes £1.99
Total with wine: £10.43
Total with chicken stock: £7.57
6 small fillets of cod or any white fish £2.99
150ml of white wine or chicken stock £2.99/13p
1 lemon 25p
125g butter 75p
150g mushrooms 89p
225ml double cream 75p
1 heaped tablespoon of mustard 59p
4 tablespoons of chopped mixed herbs 54p
1kg mashed potatoes £1.99
Total with wine: £10.43
Total with chicken stock: £7.57
Fish pie.
Ingredients
1 large onion, chopped
6 small fillets of cod or any white fish
150ml of white wine or chicken stock
1 lemon, juice only
125g butter
salt and pepper
150g mushrooms, sliced
225ml double cream
1 heaped tablespoon of mustard
4 tablespoons of chopped mixed herbs
1kg mashed potatoes
Method
1.Preheat the oven to 180c/gas mark 4
2.Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine/stock and add the lemon juice and scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15-20 minutes or until the fish is cooked.
3.In the meantime, melt the remaining butter in a frying pan and saute the mushrooms on a gentle heat for 5-6 minutes or until softened. Season well with salt and pepper.
4.Once cooked and using a slotted spoon, carefully transfer the fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.
5.Add the cream to the onions and cooking liquid in the pan and continue to simmer, with the lid off, for 10-15 minutes. Stir in the mustard, herbs and mushrooms and check the seasoning.
6.Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork. The fish pie can be prepared to this stage, left to cool and then placed in the fridge overnight until ready to bake.
7.Bake in the oven for about 30 minutes or until bubbling and golden on top.
This recipe feeds 4-5 people.
1 large onion, chopped
6 small fillets of cod or any white fish
150ml of white wine or chicken stock
1 lemon, juice only
125g butter
salt and pepper
150g mushrooms, sliced
225ml double cream
1 heaped tablespoon of mustard
4 tablespoons of chopped mixed herbs
1kg mashed potatoes
Method
1.Preheat the oven to 180c/gas mark 4
2.Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine/stock and add the lemon juice and scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15-20 minutes or until the fish is cooked.
3.In the meantime, melt the remaining butter in a frying pan and saute the mushrooms on a gentle heat for 5-6 minutes or until softened. Season well with salt and pepper.
4.Once cooked and using a slotted spoon, carefully transfer the fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.
5.Add the cream to the onions and cooking liquid in the pan and continue to simmer, with the lid off, for 10-15 minutes. Stir in the mustard, herbs and mushrooms and check the seasoning.
6.Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork. The fish pie can be prepared to this stage, left to cool and then placed in the fridge overnight until ready to bake.
7.Bake in the oven for about 30 minutes or until bubbling and golden on top.
This recipe feeds 4-5 people.
Introduction
Hello everyone! This blog is for anyone cooking on a budget with no experience. I've had no professional training. I'll post all my recipes and if they succeed or completely fail.
Posting will include where I got the recipes from, where I got the ingredients from, the state of the kitchen after cooking and how the final dish tasted.
The will be from time to time pictures of both dishes and the kitchen once the cooking has finished.
Posting will include where I got the recipes from, where I got the ingredients from, the state of the kitchen after cooking and how the final dish tasted.
The will be from time to time pictures of both dishes and the kitchen once the cooking has finished.
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