Thursday, 30 March 2017

Vegetable Fritters Recipe

Little Miss is adverse to eating veggies.  I don't get it, how does she even know which things are veggies and which aren't??  

I'm sure she'll grow out of it in time so I mostly just ignore it.  But I can't help putting some thought into finding ways of preparing veggies so that she will eat them.  

Soups have worked very well over the winter but I'm not a fan during summer and I'm craving a change.  Hubster also finds them awkward to take to work with him.  

So we're having a go at vegetable fritters / burgers / patties whatever you want to call them.  I quick and easy veg packed snack or sandwich filler.  

Chop the onions.  

Fry them in oil.

Finely chop or grate the rest of the veg and add them to the pan.

Add the spices.  

And flour to thicken.

Plus a load of grated cheese.  

Then a couple of whisked eggs.  

This makes a chunky paste which I've spooned into a burger press.

Press the top down.

And voila!

I've popped some in the freezer with greaseproof paper between each patty.  

A couple have been pre-cooked in the airfryer.  After a few experiments I found 7 minutes each side was perfect.  

I also found it was essential to put a sheet of paper under the patty to stop it sticking to the airfryer. 

I made then into a sandwich for Little Miss' lunch.  

After a tentative start they went down a treat.  

Thursday, 23 March 2017

Spicy Chicken Soup

This has quickly become a firm favourite.  Veg avoiding Little Miss wolfs it down every time.  Even though winter is drawing to an end and I'm getting bored of soups I've still made another batch because it's so scrummy, I'm a long way from being sick of this particular soup.  It will also make expic pasta sauce for hubsters lunches.  

I start by chopping the onions.  

And fry them in a little oil.

Into the slow cooker they go along with the spices, stock and peanut butter.  

Chillies next.  

Into the slow cooker.  

Add the chicken fillets whole.  


Chop the ginger finely.

Add that too.  

Finely chop the sweet potatoes.

Add them too.  

And mix it up.  Leave it cooking for the day on low.  

Then remove the cooked chicken pieces with tongs.

And pull it apart with a pair of forks.

Blitz the rest of the soup in a blender - if you want soup that it, you could leave it chunky if you prefer, Little Miss likes her soup smooth so I don't get much choice.

Then add the chicken back into the mixture.  

I like it nice and thick, served with a crusty roll.  

Little Miss doesn't just wolf down her own portion, she then licks out my bowl.  

Veggie striking toddler = 0
Mummy Skills = 1

Thursday, 16 March 2017

Irish Stew Recipe

Strangely this is my first attempt at Irish Stew.  For one reason or another I've never got around to it before.  I think because most of my recipe books are English they tend to feature a nice sounding British style beef or lamb stew but they never seem to come out just right for my taste.  Hubsters happy with them so it's obviously just me.  I think at some point I've had a good Irish Stew and now nothing else quite measures up.

I'm chucking my Beef and Ale Stew recipes and using this one instead it's simply scrumcious!!

I've cobbled this together from various recipes taking a little inspiration from each.

Here's the ingredients:
  • Beef
  • Carrots
  • Onions
  • Garlic
  • Beer - Dark Ale
  • Brown Sugar
  • Tomato Puree
  • Pepper
  • Thyme
  • Parsley
  • Plain Flour
  • Beef Stock
  • Soy Sauce
Chop all the veggies, sling them all in the slow cooker. 

Some of my beef stew recipes recommend browning the beef before adding it to the slow cooker.  I usually do this but on this occasion I was in a rush and chose not to bother.  I once saw one of Jamie Oliver's programmes where he advised against browning the meat, saying it made little to no difference tot he taste or texture.  I don't need any more excuse to save myself a little work and this recipe certainly turned out well.  

Followed by the garlic

and herbs.



tomato puree and soy sauce.  

 Give it a stir and leave it to stew.

I serve a lot of my red meat type stews with mustard mash.  Hubby's not so keen but I love it.  It's a recipe I picked up in Malta, you make the mash as normal but add a good sized dollop of wholegrain mustard (gotta be wholegrain other mustard's don't work) along with the butter.,  Mash it in and dish it up.  The mustard really complements the beef and adds texture to the otherwise boring mash.