Today I have another simple side dish to make for any occasion. It is nice and cheesy with crispy edges. This pie was very tasty and is best enjoyed hot. Also, if you are a gravy fan, it would be nice to drizzle some over the top.
Recipe: Cheesy Potato Pie (serves 4)
100g red Leicester cheese – grated
Splash of milk
1 tsp butter
1 tsp oil
1 tsp diced onion
Peel and dice the potatoes, wash and place in a pan of water to boil until just cooked.
Whilst the potatoes are cooking, heat oil in a small pan and add the onion and kale cooking for 5 minutes, then leave to cool.
Preheat the oven to gas mark 6.
Once the potatoes are cooked, pour off the water and mash with milk and butter until smooth.
Add the kale and cheese to the mash and mix well, spoon the mixture into an oven dish, grating more cheese on top.
Cook the pie in the oven for 45 minutes until the cheese has melted and gone crispy.
Hi everyone, welcome back to my blog. Today’s post is one of my favourites…PIZZA!!
I always love making pizza and usually I would make a dough using yeast leaving it to rise, but occasionally I will use the recipe below for a quicker meal. Homemade pizza always tastes so good because you can add all your favourite toppings and make it just how you like. Today I added red Leicester cheese which is an English cheese similar to cheddar but has a distinctive orange colour.
Recipe: Red Leicester Cheese Pizza (makes 1 tray)
175g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tbsp oil
Toppings: tomato sauce, spring onion, red Leicester cheese, kale, sweetcorn
Preheat the oven to gas mark 5 and lightly oil an oven tray,
To make the dough, weigh the flour, baking powder and salt into a bowl and gradually pour in the oil and water mixing with one hand until it forms a dough.
Knead for 5 minutes and roll out until 1cm thickness, then place onto the oven tray.
Spread the tomato sauce then add the onion, corn, kale and cheese.
Place in the oven for 30 minutes until the dough is cooked and serve.
Hi everyone, I hope you are all well and thank you to my new followers 🙂
I’m always looking for ways to add more vegetables to my meals, and the addition of kale and corn to the rice was such a good idea. The crisp, sweetness of the corn and earthy taste of the kale gave the rice so much more flavour. Also, sweetcorn is a good source of vitamin C and dietary fibre, whilst kale is a good source of vitamin C and A both providing the body with nutrients. This recipe makes a great side dish and can accompany many meals. The measurements below are only a rough guide depending on how many people you make this for.
Recipe: Rice with kale and sweetcorn (serves 4)
Rice for 4 people
Large handful of kale
1 tsp butter
Wash the rice thoroughly until the water runs almost clear.
Place the rice in a pot and pour in enough water the same depth of the rice.
Wash the kale and add to the pot along with the sweetcorn and butter.
Allow the rice to reach a gentle simmer, then keep the heat low and let the rice finish cooking until fluffy.
Check the rice and stir everything until gently combined.
Originally, when I was planning this recipe they were supposed to be pakoras but I didn’t get the consistency right and they looked more like fritters but still tasted really good. I’ve left the recipe for the rice down below.
Potato and Kale Fritters (serves 2/3)
125g gram flour or wholemeal
25g self-raising flour
1/4 tsp chilli powder
1/2 tsp garam masala
1/2 tbsp lemon juice
150g potatoes – peeled and cut into cubes
1 spring onion – finely sliced
Handful of kale
Oil – for frying
Prepare the potatoes and in the meantime, place all of the dry ingredients in a bowl with the spring onion and kale, mixing well.
Slowly pour water into the flour mix until it is a runny dropping consistency, then add the lemon juice and set aside for 15 minutes.
Heat some oil in a deep pan and once the potatoes are cooked add to the mixture and combine everything together.
Once the oil is hot enough, keep it on a medium heat gently adding about 5/6 tablespoons of the mixture (depending of the size of your pan) and fry on both sides for about 5 minutes until golden and crispy.
You can serve them immediately or keep in the oven on a very low heat to stay warm.