Halloumi and Greens (V)

Quick, easy and provides those much needed veg for your 5 a day. That and I needed to use up the rest of the broad beans that were left over from one of the previous recipes.

Serves 4

1 Onion

250g Halloumi Cheese, sliced

300g Frozen Peas

300g Broad Beans (frozen or fresh)

1 medium glass of white wine

Handful of chopped mint

Sliced Artichockes (In oil)

Half a mug of Vegetable Stock

1. With a little oil fry the onions until soft. Add the peas, broad beans, wine, artichokes (with a bit of the oil) & vegetable stock. Reduce the heat and simmer until the liquid has reduced. Add the mint.

2. For the cheese, put the slices under a grill. Grill for a few minutes on each side making sure that they don't burn. Serve with crusty bread

Salmon and Asparagus Pasta (With a Kick)

One of the first few things I have ever cooked. It has been changed a fair bit but still tastes great and fills you up.

Serving Suggestion 4

Pack of Smoked Salmon, cut into pieces
Bunch of asparagus, chopped
1 Onion, finely chopped
4 Shots of vodka
Half a lemon, juice and rind
4 tablespoons of crème Fraiche
Parsley, roughly chopped
Tagilatelle (enough for four)
Salt and Pepper

1. For the sauce fry the chopped onions in a pan with a bit of olive oil. Boil another pan with water and add the tagilatelle, then after a few minutes add the asparagus.

2. Once the onions are soft add the smoked salmon.

3. Add the crème fraiche and vodka to the pan. If too thick add more vodka or a bit of the pasta water. If too thin add more of the crème fraiche. Add the lemon rind and juice and chopped parsley. Heat through

4. Drain the pasta and asparagus and mix the sauce in. Serve.

Flying Scotsman

Taken from one of the 'Come Dine With Me' episodes and I have made this quite a few times. Just changed one thing and that is the sauce. Not a big fan of whiskey so made a peppercorn sauce. Tastes lovely and a great winter warmer.

Servings: 4

4 Chicken Breasts
Pack of back bacon
1 Haggis
Olive Oil
Salt and Pepper

Sauce
125 ml Chicken Stock
2 tsp of cornflour mixed with a bit of water
150 ml double cream
2 tsp of ground up pepper

1. Preheat the oven to 180c

2. Using 2 pieces of cling film, put the chicken breasts between them. Flatten

3. Take the haggis and make 4 patties and place in the middle of the flatten chicken breasts. Roll the chicken around and wrap in bacon.

4. Place on a baking tray with a drizzle of olive oil and cook for 40 minutes (35 minutes if fan assisted).

5. To make the sauce heat the stock on the hob and add the cornflour mixture to thicken up.

6. Begin to stir in the double cream. Once combined add the peppercorn and heat for a couple of minutes until thickened.

7. Serve

Serving Suggestions: Roast potatoes and mixed vegetables

Flapjacks (V)

An easy recipe that only needs 4 ingredients (5 if you want to top with chocolate).

Makes 12 Flapjacks

120g Butter

5 tablespoons of golden syrup

75g Brown Sugar/Golden Caster Sugar

280g Oats (Porridge Oats)

Optional Additions:

Dried Fruit and Nuts - Mix in with the main ingredients

Chocolate -  Add to the top or break into small chunks and mix.

1.   Preheat the oven to about 200c/ 180c fan assisted.

2.   Line a tin with baking paper. Make sure the tin is big enough to hold the mixture.

3.   Melt the butter in a pan. Once it has melted add the sugar and golden syrup.

4.   Take off the heat and add the oats to the pan. Mix well. Tip into the tin and press the mixture in. Make sure the mixture isn't too thin otherwise it will be too stiff and not to thick otherwise it wont bake properly.

5.   Bake for about 15 minutes. When done it should look golden. Leave to cool.

6.   Once cooled lift the flapjacks out with the greaseproof paper and cut the flapjacks into individual portions. 

Little Extra: Guacamole (V)

This goes well with the beef enchilada recipe.

4 Avocados
Fresh Coriander, roughly copped
2 tomtoes, chopped
1 green chilli, de seeded and chopped
2 tbsp Water
1 lime, juice and zest
1 Onion, finely chopped
Salt and Pepper

1. Fry off the onions until softened.

2. Mash the ripe avocado in a bowl. Mix the rest of the ingredients.

Beef Enchilada

A filling Mexican dish which may be a bit tricky to make but is worth it.

Serves: 4

Tomato Sauce
Can of chopped tomatoes
2 tablespoons to tomato purée
Salt and Pepper
1 Red chilli, chopped
1 teaspoon of sugar

Cheese Sauce
50g of butter
4 tablespoons of flour
500 ml milk
2 mugs of grated cheese

Echillda: Main
1 Onion, chopped
2 Garlic Cloves
500g Mince Beef
1 can of chopped tomatoes
1 red chilli
2 teaspoons of cumin
1 mug of beef stock
2 tablespoons of tomatoe purée
Salt and Pepper
Tortilla wraps

1. Preheat the oven for 220c.

2. Heat olive oil in a large frying pan. Add the onions and garlic and fry for a couple of mins until soft.

3. Add the minced beef and fry until brown.

4. Add the rest of the main ingredients to the pan. Continue to cook for about 5 minutes. After this leave to cool.

5. For the tomato sauce blend all the ingredients together, in a blender or with a hand blender.

6. For the cheese sauce, melt the butter in a small pan. Once it has melted add the flour until the mixture turns into a smooth paste. Whisk in the milk gradually. Once its thick enough, stir in the cheese.

7. Grease the oven proof dish with oil. Divide the enchilada mixture between the wraps and roll then up. Place them in the dish.

8. Pour over the tomato sauce and then the cheese sauce.

9. Put in the oven for about 10-15 minutes. Serve.

Serving Suggestions: Salsa, guacamole, sour cream

Salmon Fishcakes

An easy recipe that tastes nice and doesn't burn a hole in your wallet.

Serves: 4 /Makes about 8 fishcakes

300g Potatoes (Maris Piper preferably)
1x Can Red Salmon
Pepper
1 Lemon (Juice and Rind)
Butter
Parsley
Bit of Beaten Egg

To Coat the Fish cakes
White Flour
Bit of Beaten Egg
Breadcrumbs (About 3 slices of white bread blitzed in a blender)

1. Boil the potatoes until soft enough to mash

     2.  Add the mash to the mixing bowl with the salmon, black pepper, lemon juice, lemon rind, a bit of butter and parsley.

    3.   Stir the mixture while adding the egg so that it binds together.

    4.   Pick up a bit of the mixture and shape into a cake (Making sure it isn't too thick so that it doesn't  break apart when cooking). Dip the cake in flour, egg and then the breadcrumbs.

    5. Fry one one side for a few minutes. Flip and fry for a few minutes. It should be golden on both sides

Serving Suggestions: Veg and Tartar Sauce