Today’s recipe is such a classic, especially here in the UK and surprisingly I’ve not made it before. It’s pretty simple and mostly consists of mash and meat, however over the years there have been many adaptations in the ingredients giving it much more flavour. I looked around online for inspiration and basically combined a bunch of recipes together and the end result was delicious. I ate it on it’s own but you could always add vegetables on the side like broccoli, carrot or cauliflower.
Classic Cottage Pie recipe (serves 6 hearty portions)
1kg minced beef
3 garlic cloves – crushed
Seasonings: Salt, pepper, chilli, mixed herbs, paprika and turmeric
5 large potatoes – peel, chop, wash
Splash of milk
1 tbsp oil
1/2 onion – finely diced
Splash of red wine
1 tbsp flour
1 tbsp tomato puree
600g chopped tomatoes
1 stock cube
1 tsp sugar
1 1/2 carrot – grated
Firstly, marinate the minced beef with the seasonings and garlic a few hours before starting the cottage pie.
Peel, chop and wash the potatoes, then put them to boil until cooked. Once cooked, drain off the water and cover with the pot lid.
Put the oil in a frying pan and add the onion with a little salt, cover with the lid for a few minutes until soft and add the minced beef. Turn up the heat slightly and cook for 7 minutes until the beef is brown and the liquid has reduced.
Add the splash of wine and again letting the liquid reduce before mixing in the flour, tomato puree, chopped tomatoes, stock cube and sugar.
Let the mixture simmer on a medium heat for 15 minutes and preheat the oven to gas mark 6.
In the meantime, add a splash of milk and butter to the potatoes mashing it all together until smooth.
Turn the heat off from the beef and stir in the peas, sweetcorn and carrot. Pour this into an oven tray, cover with the mashed potato and use a fork to design the top.
Sprinkle a little dried parsley on top and bake in the oven for 50 minutes until golden at the edges.
Hello everyone, I hope you’ve had a good day today. Today’s recipe is kebabs, I was seeing them on a lot of foods videos so I thought why not make them. I think the origin of kebab skewers are mostly from the Middle East (with other varieties around the world) and a lot of the recipes I found for inspiration were full of flavour and spices.
I had quite high hopes for these kebabs but when I was making them it was slightly stressful because I was cooking other things at the same time and when I was squashing the meat onto the skewers it was almost falling off but it all turned out okay in the end.
Minced Beef Kebab Recipe (makes 6)
500g minced beef
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp chilli
1 tsp basil
Oil – for frying
Place the meat into a large bowl and sprinkle in all of the seasonings, then use your hands to combine everything together and leave to marinate for a few hours.
Soak 6 six skewers in water.
Heat a little oil in a pan and then equally divide the meat into 6 and squash each piece around a skewer.
Place into the hot pan and cook for 3 minutes on each side. Preheat the oven to gas mark 5.
Once there is colour on the kebab, put it on a tray and into the oven for 10 minutes.
Hi everyone welcome back to my blog. Today’s recipe features a very versatile vegetable….POTATOES!! You can have it fried, mashed, baked, boiled, wedges or chips, needless to say your options are endless. These chips are filling, full of flavour and go really well as a side to most dishes.
Seasoned Potato Chips recipe (makes 5 potions)
1 tsp paprika
1 tsp garlic powder
1/2 onion powder
1 tsp dried oregano
Pinch of chilli
1 tsp granulated sugar
1 tsp salt
1 tsp black pepper
5 large potatoes – peeled and cut into chip shapes
Oil – to drizzle potatoes
Preheat the oven to gas mark 5 and place a large tray into the oven.
Mix all of the dry seasonings together in a small bowl and set aside.
Peel, chop and wash the potatoes. Cut them into chip shapes and place into the oven tray, drizzling with oil but not too much.
Next sprinkle oven the combined seasonings, mix everything together and cook in the oven for about an hour until cooked through.
Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).
Chicken Empanadas (makes 18)
Ingredients for Chicken filling
5 large chicken breast
2 tbsp of oil for frying
1/2 an onion – finely diced
2 garlic cloves – crushed
1 tbsp tomato sauce
1/2 spring onion – finely sliced
Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
Increase the heat slightly, cover with a lid and cook for 20 minutes.
Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.
Ingredients for Empanada pastry
525g plain flour
2 small pinches of baking powder
263g melted butter
1 1/2 egg
50ml warm water
1/2 egg for glazing the pastry
Melt the butter in the microwave and leave to cool.
Put the flour and baking powder into a bowl then make a hole in the middle.
Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.
Making the Empanadas
Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
Do this until everything is used up and use a brush to glaze the top with egg.
Hello everyone, I hope you are all keeping well and safe. Today’s recipe is entirely homemade and it was so much fun to make. It also makes a change from my recent vegetarian recipes.
First I marinated the minced beef so that all of the spices would soak in and give the burgers loads of flavour, then I made the bread rolls and left them to cool down for later and lastly was the slaw. This slaw recipe actually contains no mayo which I thought was really cool and added great texture to the burger, I made it this way to use up some of the leftover vegetables we had in the fridge and because I am not a massive mayo fan. I also made sweet potato chips that were cooked in the oven with a little oil, salt and paprika.
The weather has been really sunny in the UK recently, so it would be nice to set everything out on a table and eat outside, everyone can tuck in and enjoy!
Beef Burgers, Bread Rolls and No Mayo Slaw (serves 6)
Ingredients for Bread Rolls
500g plain flour
7g dried yeast
1 1/2 tsp caster sugar
2 tsp salt
300ml lukewarm water
3 tbsp oil
Sesame seeds for sprinkling
Combine all of the dry ingredients together in a bowl. Make a hole in the flour and pour in the oil and water.
Mix to form a dough and knead for 10 minutes. Place into a lightly oiled bowl until it doubles in size, roughly 1 hour.
Take the dough and knock out the air, roll into 12 ball shapes and place on an oiled baking tray for 30 minutes to prove. Preheat the oven to gas mark 6.
Once the dough has proved sprinkle seasme seeds on top, bake the rolls in the oven for 15 minutes until cooked. Leave to cool on a cooling rack.
Ingredients for Beef Burgers
1kg of lean beef mince
3 garlic cloves – pureed
1/4 onion – finely diced
1/2 tsp parsley, oregano and basil
50g plain flour
1/4 tsp chilli powder
1/2 tsp cumin, tumeric and corriander
Mix all of these ingredients together in a container and leave to marinate for a few hours.
Preheat the oven to gas mark 6 and set out 2 baking trays.
Shape the minced beef into 12 balls and flatten down.
Bake in the oven for 30 minutes or until cooked right through.
Ingredients for No Mayo Slaw
1/4 cabbage – finely sliced
1 carrot – grated
Handful of spring onions
3 radish – grated
1 tbsp oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp caster sugar
Pinch of salt
Pinch of pepper
Sprinkle of parsley
Gather the cabbage, carrot, spring onion, radish and wash them well.
Take out a chopping board, peeler, grater and knife to prepare everything and place into a bowl.
Add the other ingredients to the bowl, mix well and leave to marinate.