Simply good food to share from a mum who likes to feed her kids well. A guide and a little bit of inspiration for those who'd like to cook a bit more but haven't got the time or the energy to meal plan. I'll post daily/weekly updates of recipes that work for me. Good food doesn't have to involve hours of hard work and preparation.
I find this is a very popular dessert amongst adults and kids. I think the banana and toffee flavour takes us all back to our childhood, remember banana chews? This version is a bit of a cheats version as I am using a pre-made pastry base to save time. You can also buy condensed milk, caramel version, which would save time on making the caramel too. Ingredients Serves 8-10 1 large good quality pastry case 1 tin of condensed milk 150g butter 150g dark brown sugar 2 bananas 300 ml of double cream
Rapidly melt the butter and sugar together until starting to boil. Add the tin of condensed milk and combine well, then keep stirring on the heat until the sauce has thickened slightly. Pour the caramel into the pastry case and leave to cool a little before putting it in the fridge to set. Once set, chop the bananas and arrange on top of the carmel mixture. Whisk the double cream until it has thickened and spoon this on top of the banana. Decorate with shaving of chocolate or chocolate sprinkles.
I would never have thought of coating chicken with dessicated coconut, but what a winning combination. This recipe from the goodfood website was simple and summery with wonderfully fresh asian flavours. Perfect for a fuss free evening meal.
Serves 2 1 egg white, lightly beaten 2 skinless chicken breasts 3 tbsp desiccated coconut 1 tsp sunflower oil ½ cucumber, thinly sliced on the diagonal 1 small red onion, thinly sliced 2 tsp caster sugar 2 tbsp white wine vinegar or rice vinegar
Method Heat oven to 200⁰C. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through. Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
I think the photos say it all about the flavours in this dish. It's obviously not an everyday meal with all those ingredients, but we had friends for dinner last night and the sun was shining, until we had the most almighty storm. It seemed a fitting meal for the occasion. The great thing about this dish is it's all cooked together. I have done something very similar where I roasted potatoes in the same dish, just cooking them for a little while before the salmon goes in. Last night I served this with some buttered jersey royals. I bought the prawns from Iceland, I didn't realise they had such a good reasonable selection of shellfish. The recipe is from 'Jamies 30 minute meals'.
Serves 4 4 salmon fillets 8 large unpeeled raw tiger prawns (use peeled raw prawns if you don't like the look of the whole thing)
A bunch of asparagus, woody ends snapped off. 1 lemon, quartered 4 garlic cloves, crushed with skins on 1 30g tin of anchovies in oil Small bunch of basil 3 – 4 tomatoes, roughly chopped 4 slices of pancetta 1 fresh red chilli
Place the salmon and the prawns in a large roasting tray. Snap the woody ends off the asparagus and scatter over and around salmon seasoning with salt and pepper. Place in the lemon. Finely chop the chilli and add to the tray with the basil leaves. Pour the oil from the anchovy tin over all ingredients, then place in the anchovy fillets. Drape in the pancetta over the fillets and crush in 4 unpeeled garlic cloves.
Roughly chop the tomatoes and add.Drizzle with olive oil. Bake at about 190⁰C for 20 minutes or until fish is cooked to your liking.