Friday, 9 March 2012

Recent eats

I have been a terrible food blogger recently, I have hardly cooked and just basked in the warmth of being cooked for and spoiled.  I have a chicken and leek pie planned for Sunday though, tonight's stir fry to now be eaten tomorrow, and maybe some leek and potato soup for lunch.  Tonight's tea was carrot sticks and hummous.  I just can't bring myself to cook for just me, and we don't have any beans in (beans on toast is my eating alone meal).  My parents always have a stock of at least 6 tins of beans in, a habit passed on to me, followed by never having less than six pints of milk in the fridge, and a further emergency pint in the freezer.  I imagine my Mum's world would collapse if the milk ever ran out......

Baking wise I've done nothing this week, I do have the ingredients for Spinach and Cheese muffins but I haven't had the energy to bake them yet - I must get round to that this weekend too!

This week I've been eating cake with strawberries, Peach and Mango crumble, Pork chop with cauliflower cheese and spinach, chilli and stew.







Are you eating anything nice this weekend?

Sunday, 4 March 2012

Peach and Mango Crumble

In a fit of fancying some different fruit I bought a mango the other day.  I decided it would be nice to have it in a crumble, but mango crumble seemed a little bit boring. A tin of peaches quickly livened it up!

Ingredients
1 mango
1 tin of peaches
1 tsp ginger preserve
200g plain flour
100g butter
100g sugar
100g oats

Method


I chopped up the mango into small chunks and popped that into a small pan with the peaches in their juice and a teaspoon of ginger preserve.  I added a splash more of water and left the pan to simmer gently while I made the crumble topping.

For the topping I put the flour, butter, sugar and oats into a large bowl and rubbed together until the butter had combined and it was the consistency of breadcrumbs.

When the fruit had been on the hob about ten minutes I took it off and poured into a large oven proof dish.  I then added the crumble topping, spreading it out evenly.

I popped the oven on to 180 and baked the crumble for 30 mins.  I then popped the grill on and browned the top for 10 minutes.


Due to me messing about with my phone the crumble was slightly darker than I would have liked, but I kind of like the topping to be well done...

Thursday, 1 March 2012

Budget Salmon fishcakes

I make no secret of the fact I love fishcakes.  I could eat them most nights of the week quite happily.  Chip shop style with scallops of potato, thai style, herby or just plain old fish and potato.

As we had an abundance of tinned salmon in the cupboards I opted to use that, making it a much cheaper meal.

Ingredients
1 tin salmon
mashed potato
chopped fresh parsley
chopped fresh chives
splash of milk
breadcrumbs
plain flour
1 egg

Method
If you haven't any left over mashed potato (and lets be serious - who does have left over mash??) then peel and chop some potatoes and pop them on to boil.

Chop the herbs and add to a bowl.


Drain your tin of tuna and then add that to the bowl, mixing in well.


When the potatoes are cooked mash them adding in a small amount of milk to keep them wet, then add the mashed potato to the bowl of salmon and herbs.

Season with salt and pepper.  

Get out three small plates, add plain flour to one, the egg to the other - ensuring it's mixed in, then the breadcrumbs to the last.

Using the plates like a conveyor belt firstly flour your hands then take a splodge of the fishcake mixture.  Shape that into your required size and then coat it with the flour, then dip into the egg and then lastly into the breadcrumbs.  Make sure all the fishcake is covered at each stage.  Then set aside for frying while you make the rest.

Heat oil in a frying pan and carefully add the fishcakes, leaving to fry until crisp and turning over to brown the other side.

I usually make 2 per person and fry in batches of three, popping the first three done into the oven to keep warm.

I served the fishcakes with mini jacket potatoes, peas, sweetcorn and a generous dollop of mayo.  Yummy!