Hello everyone, I hope your day is going well. Have things returned to ‘normal’ for you yet? I’ve recently started going back to work but everything is quite different, with the one way systems and social distancing. Today’s blog post is more for dinner inspiration but I have included a hot dog roll recipe. I ordered the sausages from an online company called lovewhatyoueat.co.uk in the flavour gammon, turkey and cranberry and my toppings were onion, lettuce and carrot. The sausages were quite salty but tasty nonetheless, something I would recommend!
Recipe: Hot dog rolls (makes 6)
250g bread flour
4g dried yeast
1/2 tsp salt
(save 1 tbsp of the egg mixed with 2 tbsp of water for egg wash)
Warm the milk, water and butter in a pan and leave to cool down.
In a large bowl mix the flour, yeast, sugar and salt.
Once the milk mixture has cooled down, pour into the bowl with the egg, using your fingers to form a dough.
Knead for 5 minutes and place in a bowl, covered to rise for 1 hour.
Next, knock out the air and equally divide into six and roll into long finger shapes.
Place onto a lightly oiled oven tray, cover and leave again for 30 minutes.
Preheat the oven to gas mark 6 and brush the egg wash over the top of each roll.
Bake in the oven for 15-20 minutes until slightly golden.
I’m posting a slightly different cuisine today and when I looked online for recipe inspiration there were quite a few variations which included minced meat or vegetables but as it was my first time making it I kept it simple with egg. This dish, paratha is commonly eaten in places like India and Bangladesh in homes and as a street food. I ate mine with a little squirt of tomato ketchup but it would be even more tasty with a salad, chutney or yogurt.
Recipe: Egg Paratha (makes 1)
63g plain flour
4 tbsp water
To make the dough, mix the flour and water together until it forms a smooth dough and knead for 5 minutes.
Mix the egg, spring onion and a sprinkle of salt, pepper, chilli and tumeric together in a small bowl.
Heat a pan, whilst waiting for it to get hot, roll out the chapati to a round circle and place in the pan to cook on one side.
The pour the egg mixture on top and turn once the egg mixture is no longer runny. Cook for a few another minute and serve.
Since the ‘lockdown’ I have really been into making bread varieties. Usually, I would just stick to a pizza base dough, but I’ve made a plain bread loaf, flat bread, tortilla wraps and pitta bread over the months. To be honest they are all quite similar using mainly flour and water but they all taste so different and each complement a range of dishes. Since these are homemade, I opted to make them as healthy as possible, and as you can see in the images below, they are not covered in oil but tasted so good.
Garlic Herb Pitta Bread recipe (makes 6)
225g strong white bread flour
7g dried yeast
Pinch of salt
Pinch of sugar
1 tbsp oil
130ml warm water
Preheat the oven to gas mark 5 and lightly oil an oven tray.
Place all of the dry ingredients into a bowl making a well in the centre and pour in the water and oil.
Use your hands or a wooden spoon to form a dough and knead for 5 minutes. Shape into 6 circles, place on the tray and leave to rise for 30 minutes.
Bake in the oven for 10 minutes and set aside until needed.
Hi everyone, I hope your day has been well. I am officially back to work this week and it’s nice to have a sense of normality again.
I’ve got a great recipe here if you love prawns, combined in a delicious sweet and chilli sauce. I would usually make curry prawns but I decided to go for something different. Overall, the sauce tasted amazing, had lots of flavour and complimented the prawns really well. I ate the prawns with brown rice which is more nutritious than other paler varieties.
Recipe: Sweet Chilli Sauce (serves 2)
1 tsp ground giner
2 tsp tomato ketchup
1/2 tsp chilli powder
2 tsp soy sauce
2 tsp soft brown sugar
1/2 tsp dried parsley
2 tsp oil
2 garlic cloves – crushed
1/2 tsp corn starch
Small handful of spring onions
In a small bowl, mix together the first 7 ingredients.
Heat the oil in a pan and add the garlic, keep on a low heat and once the garlic is slightly brown and the liquid mixture and turn up the heat to a gentle simmer.
Stir in the corn starch and wait a few minutes until the liquid reduces slightly.
Add the spring onions and prawns, cooking for a further 5 minutes or until the prawns are piping hot.
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.