Recipe of the Week

Recipe of the Week | Gourmet Beans on Toast

Not just for lunch – this must-try version of beans on toast with tuna and cheese, will fill you up until tomorrow!

Gourmet Beans On Toast

Gourmet Beans on Toast

This yummy Gourmet Beans on Toast is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#recipeoftheweek #beansontoast

Recipe of the Week: Chilli Beef Noodles

There are many delicious recipes that cost very little in our cookbook, Fantastic Food for Less.

Here’s one of my favourites:

 Chilli Beef Noodles

Chilli Beef Noodles

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 494 per portion
Fat 15g (4.4g sat) per portion

Ingredients

  • Egg noodles 2 nests
  • Olive oil 1 tbsp
  • Beef frying steak 175g (6oz), thinly sliced
  • Red onion 1, peeled and cut into 8 wedges
  • Frozen peas 110g (4oz)
  • Ready prepared stir-fry vegetables 225g pack
  • Chilli powder ½ tsp
  • Dried oregano ½ tsp
  • Sherry 2 tbsp (optional)
  • Soy sauce 2 tbsp

Instructions

  1. Cook the noodles according to the packet’s instructions.
  2. Meanwhile, heat the oil in a large frying pan or wok and fry the beef and onion for 4-5 minutes, stirring occasionally, until browned all over. Remove from the pan and keep warm.
  3. Add the peas and stir-fry vegetables to the pan and cook for 2-3 minutes. Then stir in all the remaining ingredients with 4 tbsp water. Stir in the beef and drained noodles and cook for 1 minute before serving.

 

Cook’s tips
Ready prepared stir-fry vegetables are really inexpensive to buy and make midweek cooking super-speedy. If you don’t have sherry available then replace it and the water with 6 tbsp beef stock.

#savvy #savemoney #tripletested #toptips

Recipe of the Week | Coffee Sponge with Gingerbread Cream

Coffee Sponge with Gingerbread Cream

This beautiful cake is so easy you can make it every weekend – or decorate with edible flowers and bake for a birthday.

Coffee Sponge with Gingerbread Cream

  • Servings: 8-10 slices
  • Difficulty: medium
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp 
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3 medium, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 600ml tub
  • Gingerbread syrup 1 tbsp
  • Icing sugar 1 tbsp
  • Blueberries, crystallised ginger and/or edible flowers to decorate (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tbsp boiling water.
  2. Place butter and sugar in a large bowl and cream together until pale and fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Whip cream with syrup and icing sugar and use to sandwich cakes together. Spread remaining cream on top and decorate with blueberries, crystallised ginger and/or edible flowers, if wished. Chill until ready to serve.

 

#birthdaycake

#edibleflowers

Recipe of the Week: Spiced Cottage Pie

Spiced Cottage Pie

A delicious twist on the ubiquitous cottage pie. This fabulous recipe is cheap to make and perfect to freeze.

 

Spiced Cottage Pie

  • Servings: 6
  • Difficulty: medium
  • Print

Calories 737 per portion
Fat 25g (10.8g sat) per portion
Suitable for freezing

Ingredients

  • Sunflower oil 1 tbsp
  • Minced beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Medium hot curry powder 2 tbsp
  • Carrot 150g (5oz), diced
  • Red lentils 150g (5oz)
  • Beef stock 600ml (1 pint)
  • Tomato purée 1 tbsp
  • Sultanas 50g (2oz)
  • Salt and freshly ground black pepper
  • Potatoes 680g (1½lb), peeled and cut into chunks
  • Butter 50g (2oz) Milk 4 tbsp
  • Ground turmeric ¼ tsp
  • Cooked frozen peas to serve (optional)

Instructions

  1. Heat the oil in a saucepan over a medium heat and fry the mince and onion, stirring and breaking up the mince, for about 5 minutes until it is evenly browned.
  2. Stir in the curry powder and carrot, cook 1 minute and then mix in the lentils. Pour in the stock, tomato purée, sultanas and seasoning and bring to the boil. Cover and simmer for 25 minutes, stirring occasionally until the lentils are soft.
  3. Meanwhile, put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender.
  4. Drain the potatoes, return them to the pan with half the butter and the milk and turmeric and season with salt and pepper. Mash well, adding the milk as needed to make a soft spoonable mash.
  5. Preheat the grill to hot. Spoon the mince mixture into an ovenproof dish, cover with the potato and fork the mash into an even layer. Dot the remaining butter over the top and grill for 5–10 minutes until browned. Serve with peas, if you like.

Cook’s tip
Leftover lentils can be used to make a delicious, filling soup. Cook 110g (4oz) lentils with 1 chopped potato, carrot, onion and parsnip (or any other leftover veg you fancy) and 900ml (1½ pints) stock very gently for 1 hour. Purée with a stick blender before you serve.

 

Fantastic Food For Less cookbook

 

This recipe comes from Fantastic Food for Less.

The clever recipes in this cookbook show you how to cook fantastic food using good quality, affordable ingredients with minimum waste.

Order your copy of Fantastic Food for Less.

Order now

 

 

 

#recipeoftheweek
#cottagepie
#tripletested

Recipe of the Week: Asparagus Risotto

Asparagus Risotto

Asparagus Risotto

Full-flavoured, deliciously sweet and tender, British asparagus is regularly described as the ‘best in the world’.

Serves 4
Time 40 mins
Calories 518 per portion
Fat 20g of which 11.9g is saturated
Suitable for vegetarians

Butter 25g (1oz)
Shallots 4, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Risotto rice 300g (11oz)
White wine 150ml (¼ pint)
Hot vegetable stock 900ml (1½ pints)
Small asparagus spears 125g pack, trimmed
Frozen peas 110g (4oz)
Chopped flat-leaf parsley 2 tbsp
Stilton cheese 150g (5oz), cubed

1 Melt butter in a sauté pan and fry shallots and garlic for 3–4 minutes until softened. Stir in rice and fry for a further minute. Pour in wine and simmer to evaporate off.

2 Gradually stir in hot stock, cooking for 18–20 minutes, until rice is tender, and all stock has been absorbed.

3 About 5 minutes towards end of cooking time, add asparagus and peas.

4 Before serving, stir in parsley and half cheese, then season to taste. Spoon into bowls, scatter over remaining cheese and serve immediately.

A Dairy Diary recipe.

Recipe of the Week: Cranberry & White Chocolate Cookies

Take A Box Of Eggs cookbook

Cranberry & White Chocolate Cookies

  • Servings: 20
  • Difficulty: easy
  • Print

Calories 225 per portion
Fat 12.2g (7.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 200g (7oz), softened
  • Soft light brown sugar 150g (5oz)
  • Eggs 2, beaten
  • Self-raising flour 300g (11oz)
  • White chocolate 200g (7oz), chopped
  • Dried cranberries 75g packet

Instructions

  1. Preheat the oven to 190ºC/375ºF/Gas 5 and line a baking sheet with baking parchment. Beat the butter with the sugar in a bowl with a wooden spoon. Add the eggs and flour and mix well. Work the chopped chocolate and cranberries into the mixture.
  2. Drop generous dessertspoonfuls of the mix onto the prepared baking sheet and cook in batches for 10–15 minutes until the cookies are golden, but still soft. Leave to cool for 1 minute on the baking sheet before moving to a wire rack to finish cooling.

Cook’s tip
This is one of those wonderful recipes that is great to get children interested in baking as it doesn’t involve the use of an electric mixer – just keep an eye on where the white chocolate ends up!

Take a Box of EggsTake A Box Of Eggs

Discover the delight of cooking with eggs; nature’s own convenience food. This recipe is taken from Take a Box of Eggs, which features 100 easy, irresistible recipes in an attractive yet straightforward style.

Buy now for just £7.49.

#childrensbookday

#cookingwithkids

#toptenchildrensbooks

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