This is a really quick and simple supper or dinner dish for all the family, you will probably have most of the items in your store cupboard or fridge!
Preparation Time: 15 minutes
Cook Time: 35 minutes
1 quantity of batter (use your own recipe how you like it for thickness or thinness)
Small knob of butter, plus extra for greasing
2 tbsp finely grated parmesan
10 rashers smoked streaky bacon, chopped
2 red onions, thinly sliced
5¼ oz cheddar, grated
Handful of cherry tomatoes
2 handfuls spinach
Handful of fresh herbs (rosemary, parsley) chopped
Heat oven to 450°F/230C/gas mark 8.
Make up the batter and set aside. Grease a large, round or oval, ceramic or glass dish, about 9 inches wide, and dust it with the grated Parmesan.
Heat the butter in a frying pan. Sizzle the bacon for about 5 mins until crisp, then leave to cool. Sauté the onions and tomatoes until slightly soft and put the spinach in. Stir until spinach has wilted.
Tip the bacon, onion, tomatoes, spinach and cheddar into the batter and stir until completely combined. Tip the batter into the prepared dish so it comes almost to the top, then bake for 30-35 mins until puffed up and golden. Bring piping hot to the table and serve straight from the dish with a crisp salad.
A wonderful combination of smoked salmon and crispy zucchini fritters, topped off with a zingy beetroot relish – a great partner to smoked salmon and a real livener for the fritters.
Serves: 1 or 2 depending how hungry you are!
1 medium sized zucchini
Small handful chives, finely chopped
¼ C all purpose flour
3 slices smoked salmon
1tbsp beetroot relish (you can buy this in most supermarkets or delis, get sugar-free if possible)
Seasoning to taste (easy on the salt, there is plenty in the smoked salmon)
Lemon quarters to garnish
Grate the zucchini. Squeeze out some of the moisture as it could be too wet otherwise.
Mix the zucchini with egg, chopped chives, and flour.
Heat a frying pan with the coconut oil and pan fry dollops of the zucchini batter, until both sides are crispy and golden brown.
Serve on a plate with the smoked salmon and beetroot relish, lemon wedges to the side.
A delicious dessert, very filling and wonderful on a cold day – but equally as good in the summer months. Pears are available all year round, so nothing should stop you being able to make this dessert whenever you want!
Preparation Time: 10-15 minutes
Cook Time: 50 minutes-1 hour
A little butter for greasing the dish
3 oz dark chocolate, grated
8 oz brioche loaf, cut into 8 slices (approx ½ inch thick and halved)
4 medium sized pears, peeled, cored and sliced
5 large eggs
6 oz milk
6 oz heavy cream
3 oz light brown sugar
2 tsp cinnamon
Heat oven to 325F. Grease and oval or square baking dish (8 x 8 inch if square).
Sprinkle grated chocolate across the bottom of the dish.
Arrange brioche and pear slices alternately in layers.
In a large bowl, whisk together the eggs, milk, cream, cinnamon (reserve a little for the top of the dish), sugar (reserve a little for top of the dish).
Pour mix over the brioche and pears and leave to soak for 5-10 mins. Sprinkle with the remaining cinnamon and sugar.
Bake in the oven for 50-60 minutes. 5 minutes before finishing, sprinkle over the remaining chocolate and return to the oven until melted.
Serve with ice cream, cream or crème fraiche.
This is a great way to use up any items you may have in the fridge, particularly salad items and leftover bread, such as baguettes or ciabatta loaves. There are many combinations of toppings, so have fun experimenting!
Preparation Time: 10 minutes
8 slices leftover baguettes, ciabatta or similar
2 tbsp olive oil
2 or 3 cloves of garlic, skin off
For the tomato topping
8 baby cherry tomatoes, or 3 to 4 normal size tomatoes
1 red or white onion, finely chopped
8 basil leaves, shredded
Drizzle of French or Italian dressing, or simple Virgin Olive oil
4 slices of parma ham, Serrano ham or any spiced meats
Salt and pepper to taste
For the rustic topping
Leftover pate or meatloaf
5 or 6 sweet onions in vinegar, chopped
2 or 3 baby beetroots in vinegar, chopped
Salt and pepper to taste
Lightly toast the slices of bread, better under the grill than in a toaster to prevent burning around the edges.
Drizzle with olive oil and rub the garlic on to each slice of bread.
Mix the tomatoes and onions with a little vinaigrette or olive oil, salt and pepper and place on top of 4 slices of the bread. Thickly spread or slice the pate on to the remaining four slices. Top with the onions and a little salt and pepper and the parma if desired.
Top the tomato breads with the shredded basil just before serving, and serve all the breads on one platter, garnished with lettuce and perhaps a plate of mixed cheeses for a continental effect!
This is a yummy dish, very cheap to make and can be adapted from this basic recipe to include other ingredients such as bacon, sausage, chorizo etc. Any leftover crusty bread is perfect for this.
Preparation Time: 10 minutes
Cook Time: 20 minutes
1 oz butter, plus a little extra for greasing
7 oz stale crusty bread, torn into chunks
2 large leeks, finely sliced
2 garlic cloves, crushed or finely chopped
4 oz cherry tomatoes, halved
4 fl oz milk or single cream
4 oz strong cheddar cheese, grated
Heat oven to 200C/400F and grease a baking dish. Fill with the torn bread.
Heat the butter in a pan until it starts to foam, then add the leeks and garlic, stirring over a medium heat for approx 5 minutes until soft.
Spoon softened leek mixture over the bread and top with cherry tomatoes.
Beat the eggs, cream and most of the cheese together, season with salt and pepper to taste.
Pour over the bread and bake for 20 minutes until set and golden.
Sprinkle over a little more cheese and serve.
This is not a diet meal. This is a “once in a great while because I want to indulge” kind of thing. They are amazing. They go perfectly with spaghetti, as a appetizer on pizza night, or with anything you would normally serve garlic bread with.
Start by mixing up a batch of pizza dough. Let it rise, and then punch down.
Melt your butter in a small saucepan over medium-low heat.
Add garlic and cook 30 seconds. Remove from heat and mix in garlic salt and parsley. Set aside. Preheat your oil in a frying pan over medium-high heat. Take golf-ball sized balls of dough and flatten in your hand into an oval shape. Place one into the preheated oil and fry until golden brown on one side.
Flip and fry until golden on the other side and remove from pan. Test it to make sure the inside is fully cooked and not doughy. If all is well with your oil temperature, fry the rest of the dough as you did the first in batches. If the inside is still doughy, reduce the heat a bit before frying more bread.
Remove when done from oil and brush on both sides with garlic butter mixture.
Serve hot, and enjoy this “once in a while” treat!
Mix of batch of pizza dough. Let rise, and punch down.
Melt butter in a saute pan and add garlic. Let cook 30 seconds. Remove from heat. Mix in parsley and garlic salt. Set aside.
Preheat oil over medium to medium-high heat. Pull off small golf-ball sized segments of dough and flatten into oval shapes. Place in hot oil and fry until golden brown. Flip and fry other side until golden brown. Test first one to make sure they are fully cooked. If still doughy inside, place back into oil and reduce the heat a little for the rest of the cooking.
Remove to a paper towel and brush with garlic butter mix
These biscuits are the perfect accompaniment to almost any meal. Seafood, fish, steak, etc. They are fast and easy to make, and include no pre-made ingredients (baking mix, refrigerated biscuits, etc).
The secret to tender biscuits is to NOT OVER MIX. Biscuits need care. They are simple, but many people are lump-phobic. It may take some time and effort, but if you can overcome this, your biscuits will thank you.
Put the flour, baking powder, sugar, cream of tartar, salt, cayenne pepper, and garlic powder into a mixing bowl. Stir until combined. Add in the softened butter and cut in with a pastry blender, a few forks, or with your hands if you are brave. Stop when the butter is worked in, but still lumpy.
Add in the cheese, sour cream, and milk and stir until the dry ingredient are wet. Leave some lumps!
Place the dough in large spoon-fulls on a greased cookie sheet with sides (don’t use a flat sheet!).
Melt 1 stick of butter, 1.5 teaspoons of garlic powder, 1 tsp parsley, and ¼ tsp salt in a bowl. Spoon half of this mixture over the unbaked dough on the cookie sheet.
Bake at 450 for 18-20 minutes, depending on the size of biscuits you’ve made. You want them golden brown on the top.
Spoon the rest of the butter mixture over the cooked rolls.
Cheddar Garlic Biscuits
Cheesy cheddar garlic drop biscuits that rival any major seafood chain's biscuits! Made from scratch. Control the ingredients, control the flavor.
1. Put flour, baking powder, sugar, cream of tartar, salt, cayenne pepper, and garlic powder into a mixing bowl and stir until combined.
2. Add the softened butter and cut into flour mixture with a pastry blender, two forks, or your hands. Leave some lumps!
3. Add in sour cream, cheddar cheese, and milk. Stir until the dry ingredients are moistened. Don't overmix!
4. Melt 1 stick of butter and add 1 tsp garlic powder, parsley, and salt. Place spoonfuls of dough mixture onto a prepped baking sheet with sides. Spoon 1/2 of melted butter mixture over biscuits.
5. Bake at 450 degrees for 18-20 minutes. Pull them out when the biscuits are golden brown. Spoon the rest of the butter mixture over the baked biscuits.
Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yield: 20-25 biscuits
In the southern states of North America hush puppies are a staple at fish fries and barbecue cookouts. You’ll also find them served at most fish-based restaurants.
These delicious deep fried cornbread balls are excellent served with baked or barbecued beans, coleslaw or any time you want a flavorful crispy treat.
Basic hush puppies are made of cornmeal, flour, milk, egg and onion but you can put a twist on the traditional version by adding scallions, corn, bell peppers, jalapeno peppers or garlic.
This recipe calls for using Jiffy cornbread mix and a little sugar which makes a slightly sweet hushpuppy, but you can easily omit the sugar if you prefer. When we have buttermilk on hand, we use it as it makes a more flavorful hushpuppy but you can use regular milk if you prefer as we did in this recipe.
In addition, when we have fresh bacon drippings, we will substitute two tablespoons of milk for two tablespoons of bacon drippings for added flavor.
1 box Jiffy cornbread mix
1 large onion, finely chopped
4 tbsp. milk (or buttermilk)
1/4 tsp. baking soda
2 tbsp. sugar
3 tbsp. self-rising flour
1 tsp. salt
1 tsp. black pepper
2 slices white bread, crumbled
Cooking oil or lard
In a medium size bowl, add the salt and pepper, sugar, baking powder and flour.
Then add the Jiffy cornbread mix & egg.
Finally add the crumbled bread & chopped onion.
Mix only long enough to ensure everything is wet. Refrigerate for 30 minutes to one hour.
When you’re ready to cook, fill a deep fryer or a deep skillet with at least 3-4 inches of oil and heat the oil to 350 degrees.
Using a spoon, scoop out about 1 teaspoon of dough and form it into a ball approximately 1 inch in size. Immediately submerge the ball into the heated oil. Repeat with the remaining dough. You may only get 6-8 balls into a deep fryer at a time. This is ok. Do not overcrowd your puppies or they may become greasy!
If your oil temperature is correct, it will only take a few minutes for your hush puppies to cook. They should float and turn themselves over when they are about done but if not; you can turn them with a pair of tongs.
If you aren’t sure of doneness, remove one and test it. They should be fully cooked on the inside and a deep golden brown on the outside.
Drain puppies on a paper towel.Important! Carefully watch your temperature as you cook. If it drops too low, your puppies will be greasy. If the temperature is too high, your puppies will be overcooked on the outside but still raw on the inside.
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