Peanut Butter & Jam Brownies

I was hesitant to share this recipe as it is ridiculously easy and I wanted it to be my secret. Those who follow my escapades on twitter will know that I am constantly battling with my want to be skilled at baking. I quite simply am not, but it doesn't stop me trying. But produce these babies to your friends and family and they will think you are a top notch baker.


I've made many recipes down through the years, this one is the best. I promise you that.


Have a look at the ingredients below. You stick in a bowl and mix them. Yes ,you read right. No creaming, no sifting, no folding or anything fiddly. 


Like I say, ridiculous.

 Peanut Butter & Jam Brownies
Preheat oven to 170 Degrees
Ingredients
150g softened butter
75 g Self Raising Flour
5 eggs
200g Cadburys Drinking Chocolate
1 Tablespoon Cocoa 
175 g Dark Brown Muscavado Sugar
150 g Peanut butter (smooth or Crunch, doesn't matter)
2 tablespoons of Raspberry Jam


(you could mix through a handful of peanuts, or even raspberries in at the end)


Method 
Mix well. Bake for 40 minutes in a greased silicone square. There should be a slight wobble in the centre, but not too much. Allow to go completely cold before removing from the square and cut into squares. Dust with icing sugar and serve with a smug smile.

Delicious, fast, simple & Healthy Salmon Fish Cakes

Is it really worth it? It is of course
but in moderation

Out with the old Habits
"Shur I could be knocked down by a bus in the morning" I'd say as I inhaled the last puff of my fag. Yeah, that was my attitude in my twenties. Thought I was invincible. But my health gave me a few shocks and the big 3 0 was fast approaching. Jan 1st 2011 I decided to quit the cigs. Most of us have great intentions, and whilst some are short lived, this one wasn't. My doctor pleaded with my vanity above anything else, and shameful to admit, that was a big factor, not to mind I'd be a few grand richer (ah....where has that gone?)




In with the new

We all need to keep an eye on our weight

So a year down the road, my weight has fluctuated. I decided to start the Dukan diet a couple of weeks back coupled with my favourite exercize 'Zumba'. It a whole pile of fun. Life needs to be fun and I refuse to be in pain when trying to be healthy, which brings me to food. Many people associate the word 'diet' with deprivation and dull boring food. The reason it is that is because we need to make more effort to make healthy food more interesting. 

Salmon Fish cakes. No compromise on taste. SWEAR

I made these delicious Salmon fish cakes this evening and was compelled to blog them before I forgot the recipe. They were packed full of flavour and tasted quite luscious. Feel free to add your own bits and bobs. This is super healthy and lets face it, we ALL should be eating more fish. 


Salmon Fish Cakes
Makes 4 fish cakes


Ingredients


2 large Salmon Fillets
1 egg & 1 egg white
1 tablespoon of oat bran (use breadcrumbs if you like)
3 garlic cloves
1 teaspoon of ginger paste or grated fresh ginger
1 teaspoon of sweetener (or brown sugar if you're not on Dukan)
1 teaspoon of dried chili flakes
1 teaspoon of cumin
1 teaspoon of corriander
1 teaspoon of smoked paprika
1 tablespoon of fish sauce
1 large bunch of coriander leaves
Juice of a lime
3 spring onions, finely sliced
dash of Rapeseed Oil, for frying




Lemon and Lime Yogurt dressing
Half a lime, juice & zest
Half a lemon, juice & Zest
Small pot of natural yogurt


Method


Put all the ingredients bar the sliced onion into a food processor for a few seconds. 


Stir in the spring onions and make 4 patties and put on some greaseproof paper in the fridge for about 10 mins to firm up.


Use a non stick pan and heat a teaspoon of rapeseed oil (rub with kitchen paper if you are super conscious of the calories) On a medium heat, cook the patties for about 2-3 mins each side, ensuring they don't burn.


Serve with some nice green veg like sugar snap peas and some lemon & lime yogurt dressing. 

Feisty Fish Thai Red Curry

A quick foreword...

I know. It's been ages. I've been busy obsessing about carbs and baking things that I won't allow myself to eat. 'Living vicariously' as one tweeter suggested. Absolutely. Hey look, I know the whole 'eat less, move more' ethos, I do. But I always like to try new ways of feeling and looking fabulous, and mixing it up helps me to stay motivated. Plus it's a not so secret fantasy of mine that one day, I'll be referred to as the skinny bitch in the corner. Life has been good overall, have burst into 2012 with loads of positive energy and contentment has taken up residency and is a very welcome addition to my sometimes chaotic life.  

It's a paste, not 'Chicken Tonight'
 so don't beat yourself up

Now, onto the cooking: 

So I've cooked loads of wonderful dishes over the past couple of weeks, but one that I stood out for me was my Thai fish curry. I visited my local fishmonger to purchase monkfish, but they was out and so they suggested Victoria Perch instead. I was hesitant but oh my, this fish is PERFECT in a fish curry. It's a white, extremely meaty fish that holds it's own and doesn't flake into nothingness. It's a white, low calorie option and better still it's very reasonably priced. I used a paste for this dish, which I wasn't happy about, as I like to make everything from scratch (which, I might add, I can be annoyingly boastful about) but after putting out some feelers to the foodie community via twitter I was reassured that the paste I was using was top notch and really ,I couldn't go wrong. And were they right. This paste can be bought in any good eastern cuisine store.

I've not cooked a whole pile of Thai food in my lifetime, nor could I call myself a Thai cuisine fan per se, but this dish packed a punch and more besides. I beg you to make this dish. You'll go back for seconds, in fact you'll probably cook it again within the week. Feel free to add some vegetables, maybe some cooked spuds, peppers or some cherry tomatoes. 

For God sake, it's too deleicious

Feisty Fish Thai Red Curry

Serves 2

splash of sunflower oil

2-3 cloves of garlic, crushed

1 large red or white onion, cut into large chunks (or whatever your preference)

2 Victoria Perch Fillets, cut into bite size pieces (or any meaty white fish)

1 decent Tablespoon of Mae Ploy Red Curry Paste (This is quite hot, so if you'd prefer it milder, maybe use a dessert spoon)

1 tin of Coconut milk (go for half fat if you want to save calories....BORING!)

Juice & Zest of a lime

1 Tablespoon of muscavado sugar

A decent bunch of chopped fresh Coriander

Serve with fluffy Basmati Rice

Method

1. Heat the oil in a pan, add the onions, garlic paste and fry on a low heat for about 10 mins until the onions have softened

2. Add in the sugar, the zest and juice of the lime and the coconut milk and bring to the boil

3. Allow to simmer and reduce for about 10-15 mins. 

4. Fire in the fish and cook for a minute or two until the fish is cooked. 

5. Stir in some chopped coriander and use some for a garnish too.

HEALTH WARNING: It is strongly recommended that a cold beer or two is consumed whilst eating this. 

Griddled Scallops with crispy bacon, Pea & Mint Purée and a Balsamic Reduction

Jaysus, I didn't last long on the 'no carbs' did I? Well in fairness, who was I kidding on the run up to Christmas, when there's sauces to taste and chocolates to scoff? I did, in fairness, lose about 4 pounds, so that's me and my Christmas dinner sorted. I'll start again in January. I promise. 


Anyway, this year, like every year, I don't get to cook Christmas day dinner, because that's my mam's gig and to give her her due, she has it perfected, down to the stuffing 4 ways, veg 7 ways, potatoes 3 ways topped with the marrowfat peas, which, after years of gagging at the smell of them every Dec 25th, I now know I quite simply couldn't do without them as part of the festive trimmings.


So, as mam takes the reigns for the mains, I'm left to create the starter. This might seem easy, but the key is to leave room for mams everest of food, so a taste sensation is a must; but without spoiling the appetite. Pictured in this recipe is a big starter, but I would say this year I'll do maybe two scallops max per person. Judge yourself depending on your diners. 

Restauranty food-I think so. A damn good restaurant! 

Griddled Scallops with crispy bacon, Pea & Mint Purée and a Balsamic Reduction
Serves 4


8 large fresh scallops, trimmed (you can get frozen, but fresh is best)

Ahhh Push it...push it real good

8 rindless streaky rashers


For the Pea Purée
500g Frozen peas 


2 tablespoons of cooking liquid


2 tablespoons of creme fraiche


Handful of fresh mint


juice of half a big lemon or one small lemon


1 heaped tablespoon of grated Parmesan




First, prepare the pea purée. This can be made in advance and reheated when plating up. 
1. Cook the peas until tender. I threw in a bit of chicken stock but it's not necessary.


2. Drain the peas, reserving a couple of tablespoons of cooking liquid, add the mint and creme fraiche.


3. BLITZ in food processor, or using a hand blender, or if you are really equipless, mash it with a fork.


4. Push through a sieve, using a metal spoon to manipulate the smooth purée until all you are left with in the sieve is a dry pea pulp, about a heaped tablespoon. This is worth what may seem a fiddly procedure. Stir in the lemon, Parmesan and season with a good bitta salt and pepper


5. Warm through before serving

Balsamic Reduction is stingy on
the eyes but Mwah on the plate

Balsamic reduction

10 tablespoons of Balsamic. Put into a pan and heat for a few minutes until the vinegar has turned syrupy. Not only does it look cheffy on the plate, it adds a nice twist to the dish.

Meanwhile, grill the bacon. You surely know how to do that. If not, YouTube it.

Fry up the Roe in a bitta butter for a 'chefs treat'

Cooking the scallops.
1. Heat the griddlepan until almost smoking. 


2. brush the scallops in a little olive oil and a tiny bit of seasoning.


3. Add the scallops to the pan and after a couple of seconds lift of the pan using a tongs and put back in the same spot. This helps them not to stick, I think. (you could just do them on a regular pan with a splash of olive oil, I just like the griddled affect)


4. Cook for 1-2 mins each side, repeating step three after you turn over.


5. Serve immediately, which the balsamic reduction (it sounds posh, ok? so keep giving the dish it's full proper title) a little dollop of pea purée, warmed bacon slice, topped with your lovely seared or griddled scallop.


Viola. Purées, blitzing, reductions, griddling.....You're on the Michelin Road. 

The end of the (carb) affair.......but before I go...

 Carbs, they make us feel happy, don't they? They're quick and easy and satisfying and cheap. Carbs and I are on a break for a while until I find a size 12 that fits me. Then we might start seeing each other again, but on a less intense basis. So, I won't be cooking some of my favourite things but that doesn't mean I can't continue to share my favourite recipes with you. I had 'The Last Supper' at the weekend, and as Last suppers go, this really did the job. It was a carbalicious farewell for the next few weeks as I move to Proteinville.

On another note, I want to tell you that I have been getting some great feedback from this blog, which I cannot tell you how inspiring and encouraging that is. And what I really loved was 'non foodies' are really enjoying it too. But, if you are one of those people that are reading this and saying "ooooh that looks lovely, but I couldn't never cook that", I'll beg you to TRY. Think of it as payment to me. Maybe not this dish, but try fresh pasta tossed through the tomato sauce that is detailed below. Start simple and build from there. It might not make you rich but it will give you a sense of satisfaction that is incomparable to anything. Well, almost. Go on, make a list, head to tesco and bypass the dolmio isle. You owe me. I'm looking at you Elaine!

Cannelloni stuffed lovingly with ricotta and spinach

I love all of the ingredients used in this dish. It takes a bit of work and lots of pots and pans will be used it's fair to say, but the results are just delicious, and totally worth the extra bitta elbow grease. I found myself in a real Nigella moment as I was smiling away to myself as I prepared this. There was finger licking too. It comes with the territory when food like this is around the house. Theres such satisfaction with the assembly and love that goes into something like cannelloni. You couldn't possibly miss the meat, it's gutsy and solid and any man would be impressed with this.

Preheat the oven to 200 degrees

The universal Tomato sauce

For the tomato Sauce

(learn this off by heart and you'll never go hungry)

Ingredients

1 shallot, finely chopped (or a small onion)

2 cloves of garlic, minced

2 tins of plum tomatoes or a big jar of passata

1 Tablespoon of Balsamic Vinegar

1 heaped teaspoon of muscavado sugar (or regular stuff)

Salt and pepper

Pinch of chilli flakes (optional, I love the slight kick)

1 teaspoon of dried basil (or a bunch of fresh leaves, chopped if you can get it)

Infusing the milk is a must

Basic White sauce

Ingredients

1 pint of milk

1 Bouguet garni

1 sliced carrot

1 sliced onion

4 peppercorns

1 oz butter

1 oz flour

grated nutmeg

Salt & Pepper

filled Cannelloni 

1 pack of FRESH lasagne sheets (I got mine in Tesco)

2 cloves of garlic, minced

2 bags of baby spinach

1 pot of ricotta 

1 small handful of Parmesan

salt & pepper to season

A good grating of nutmeg

Top with torn mozzarella and some more parmesan before baking.

First, make the tomato sauce:

In a large heavy saucepan, gently heat a splash of olive oil and on a very low heat, gently sweat the shallots and garlic for 10 minutes, stirring occasionaly so they don't burn. Add in the vinegar and tomatoes and turn up the heat and bring to a simmer. Add in the sugar pepper, chilli flakes and basil and allow to simmer on a low heat for about 15-25 minutes until you the sauce has reduced  by a third. 

NB- Add in a handful of Parmesan if you like and toss through fresh tagliatelle, maybe with some torn mozarella and fresh basil leaves. That's actually my favourite dish in the world.

Then crack on with the bechamel:

Firstly, to make a wicked Bechamel, it's really important to infuse the milk first. It might sound fussy, but it's not, it's just about firing a few bits and pieces in and the results pay dividends. In a pot, pour in about a pint of milk, and into that throw in a thinly sliced carrot and onion (no need to peel either) if you can make a bouquet garni of a sprig of thyme, parsley, rosemary and a bayleaf (or buy those dried 'teabag' bouquet garni if you don't have access to the fresh stuff) and also three or four pepper corns. Bring to a simmer and turn off the heat and allow to stand for 15 minutes if you can.

In the meantime, melt 1 oz of butter slowly in a pot, when melted add in 1oz of flour and whisk for about a minute over a low heat (we do NOT want it to burn, otherwise you'll have a yucky brown sauce) Using a sieve pour the milk into the roux mixture, using a metal spoon to squeeze the flavour from the veg and herbs.

Continue to whisk until you have a lovely, smooth, creamy sauce. Add a bit more milk if needs be to have a nice consistency. I like to grate in some nutmeg and season to your liking.

And now for the filling & Assembly:

In a big pan, slowly melt a knob of butter and add a splash of olive oil. Sweat the garlic for a couple of minutes on a very low heat, ensuring it doesn't burn. Turn up the heat and add the two bags of spinach. It may sound like a lot, but it wilts to nothingness. Spread it out on a plate to allow it to cool. Squeeze out excess water, chop and mix through the ricotta cheese, parmesan, salt, pepper and nutmeg. Have a chefs treat and eat a couple of spoonfuls. It's just so good!

In a pan of boiling water throw in the lasagne sheets for a minute. Take them out and quickly rinse with cold water. This is just to make the lasagne easy to roll. Spoon the mixture along the end of the sheet and roll up. Place on a casserole dish that has been spread with a nice thick layer of the tomato sauce.

When all the cannelloni has been rolled and placed on the tomato sauce, top with the bechamel and then top that with some torn mozzerella and another sprinkling of Parmesan.

Place into a preheated oven for 25 minutes or until the golden on top. Allow to stand for about 10 minutes before serving to allow to set.

Then think about heading to Proteinville for a holiday if you find yourself eating this every day.

It's with a heavy heart that I say Farewell
to Carbs. I'll be back, don't you worry......

That's Amore..... (PIZZA LIKE)

It's quite clear I've found a comfort in Italian grub. It's comforting food and it's become my comfort zone. So pasta has been nailed, risotto has been perfected. (what? it has!) so Pizza was left to tackle. Baked goods have never been my forte. Some fellow bloggers churn out so many sweet delights that I suspect some the oompa Loompas must be helping out in their kitchens. The Italians like to keep it simple and so do I so pizza dough couldn't be that hard.....could it?

Since discovering the cinchness of pizza making, It's  been on the menu 6 days straight. This is a true story. I actually can't believe that everyone isn't making pizza. It's SO cheap, SO delicious, and there's amazing rewards to reap not to mention that ego enhancing gratitude from your diners. Darren Bradley seems to be the biggest non-pro pizza master who has a purpose built outside pizza oven. His amazing array of pizzas inspired me to give it a go. When I discovered it could all be done in my magi-mix I was thrilled. If my kitchen was burning, this apparatus would be grabbed. Darren gave me this dough recipe and I'll never look back. Like most, I don't have a pizza oven, so Darren advised that I get a pizza stone. There was a small one available in a local kitchen supply store at €35, but being on a budget, I called on my favourite advertising client, RIGHT PRICE TILES, and they gave me an unglazed heat resistant tile which has done a fine job at emulating it's posh paid-for counterpart. Just place it in the centre at the oven and preheat. The pizza will then be slid directly on using either a pizza peel, or, for those on a budget, a side of a cardboard box, the latter proving quite affective actually. 

I cannot stress how fun this is to make. Tj, my 4 year old, impressed me so much. He saw me making one and begged me for his own dough ball. I couldn't believe how he rolled it out, spread the passatta like a pro, sprinkled the mozzarella, strategically placed the chorizo and then sprinkled some fresh thyme on top. I've pics below of his efforts. I'm so proud of his interest in cooking. Let's get all our kids cooking....and what better way that cooking their favourite food. 

Pizza Dough Ingredients

500g of strong flour

7g of dried yeast

2 tablespoons of Olive Oil

2 teaspoons of salt

2 teaspoons of caster sugar

1/2 pint of tepid water

You can make this by hand, involving lots of elbow grease but I did mine using the dough blade in my beloved Magi-mix. I whizz everything up for about 30 seconds. (add a bit more flour if necessary to achieve a nice solid dough). Divide the mixture into 4 and rolls into nice neat dough balls. Pop them into food bags and allow to prove in the hotpress for an hour, or in the fridge overnight.

PREHEAT OVEN WITH TILE TO THE HOTTEST TEMP

When ready to rock and pizza roll, flour your surface and knead the dough and roll out using a rolling pin. Flip up in the air if you want to be cleaning your kitchen for an hour afterwards. Roll the dough very thin, until you have a pizza base about 12 inches or so in diameter. The dough will be nice an elastic and won't break. Transfer to a floured piece of cardboard or pizza slice and leave to rest for 10 minutes.

Once rested, rock on with your toppings. I have listed my two favourites, Florentine and Beetroot & Goats cheese

Florentine Pizza, runny egg a must

Florentine

Ingredients

Passata, seasoned with salt and pepper and a bitta dried basil 

Bag of spinach, wilted with excess water removed.

tin of anchovies, drained

grated nutmeg

mozzarella (I use the lidl stuff, perfectly lovely)

one egg, cracked into a shallow cup

Smear the base with passata, arrange the spinach, leaving a gap in the middle for the egg, add the anchovies and sprinkle with the cheese and grated nutmeg. drizzle lightly with Olive oil.

After 6 minutes in oven, open the oven door and throw the raw egg in the middle. Cook for a further 4-5 minutes. I love this pizza, I love eggs, I love Spinach, I love carbs. Life is good when a florentine is about to be sliced in my kitchen.

Beetroot and Goats Cheese, this is one posh pizza. 

Beetroot and Goats cheese

This requires no passata

3 garlic cloves, thinly sliced

One sprig of fresh rosemary, finely chopped

2 beetroot, chopped into orange segment shapes (pat dry with some kitchen roll)

a few slices of soft goats cheese rounds (again, I used Lidl)

Drizzle with Olive oil before putting into the oven.

The the time the pizza takes will depend on your oven. Typically, it should take about 10-12 minutes. 

Chicken with 40 cloves of garlic

Lots of Garlic, and I permit you to have a snog afterwards

I actually love the name of this bold recipe. Chicken with 40 cloves of garlic sounds quite straightforward and to the point, but rest assured you won't be wearing eau de garlic for days afterwards. Something dreamy happens the garlic cloves. They turn into little nuggets of sweet meltiness that spread like velvet on crusty bread once eased out of their jackets. That bread which will mop up the liquor from the pot that once held the lightly perfumed chicken. When I hear the term 'French classic' I think it's going to be an arduous sweat in the kitchen involving lots of pots and pans and work. Not so, this is a super easy although the results taste like labour intensive food love slavery.

Roast Chicken is one of my favourite dishes and I have to say, I detest 'all the trimmings' I prefer roast chicken, nice gravy and one veg. The traditional way to eat a roast, in my experience, is to have a plate piled high with 4 different vegetables, mashed potatoes, roast potatoes, stuffing and gravy. That's not for me. I prefer to savour one or two flavours and enjoy them without confusing my taste buds. So this dish needs nothing more than one veg, (I chose glazed carrots) and some crusty bread. I believe sourdough seems to be a popular choice, but all I had was regular French loaf which sufficed perfectly fine.

I browned the chicken for the purposes of the photo, next time,
I'll prob place the chicken into the pot, breast down,
my favourite way to cook chicken.

I researched a few recipe so here's my take on roast chicken with 40 cloves of garlic

Ingredients

40 cloves of garlic....d'oh (about three bulbs, jackets in tact, papery excess removed)

One free range chicken

bouquet garni (I used fresh parley, sage, thyme, Rosemary and a bayleaf tied with a string)

wedge of lemon

2 tablespoons of brandy

one cup of white wine

one cup of chicken stock

Preheat oven to 180 degrees celcius

The finished product, so delicious and fun to eat too.

Method

 In a large cast iron pot, heat a decent glug of olive oil and brown the breast side of the chicken, this isn't necessary, but is nice for the purpose of aesthetics and crispy skin lovers. Once the chicken is browned, lift out with a tongs and stuff with a bouquet garni and a wedge of lemon and sprinkle some sea salt and freshly cracked pepper and set aside. In the same pan, add two tablespoons of brandy, the wine and stock and bring to the boil, scraping the bits on the bottom left from the chicken. Turn off the heat and add in the garlic cloves and place the chicken on top. Cover with a lid and put it in the oven for 60 mins. After that time, remove lid and cook for a further 15 minutes. Lift out the chicken and allow to rest for a few minutes. Scoop out the garlic and thicken the liquor with one heaped teaspoon of flour, whisk like mad until the lumps disappear. This gravy, without doubt, is the best gravy I've ever tasted. Serve the chook in the centre of the table and make it a messy but fun food event using the bread as a host to the amazing flavours this dish has to offer.