Marinated roast veggies

The marinade on these vegetables makes them super tasty. They can be prepped the night before so make this a yummy and convenient side dish. Our whole family love them!

Ingredients

  • 1 garlic head
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary leaves
  • 4 fresh bay leaves
  • Salt and freshly ground pepper
  • 1/4 pint olive oil
  • 1 kg of assorted vegetables (I use asparagus, courgettes, sweet potatoes, red onions, corn on the cob, carrots and peppers)

Method

  1. Peel and crush the garlic cloves.
  2. Add the thyme, rosemary, bay leaves, salt, pepper and grind using a pestle and mortar before blending in the oil.
  3. Prepare the vegetables by peeling those that need peeling and chopping into bite size chunks.
  4. Mix the vegetables and marinade together and marinate for a couple of hours or overnight.
  5. Transfer the marinated vegetables into a roasting tin and roast in the oven at 200 degrees for approx. 30-40 minutes until the vegetables are cooked.

Marinated Steak

This steak is super tasty and can be prepped the night before so is great after a long day at work.

Ingredients

  • 4 steaks (I use steak medallions)
  • 3 tbsp lime juice
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp ground black pepper
  • small bunch fresh coriander

Method

  1. Crush the garlic cloves and add the cumin, oregano, black pepper and finely chopped coriander. Mix well.
  2. Stir in the lime juice and olive oil.
  3. Place steaks into a shallow dish and pour the marinade over. Turn the steaks to make sure both sides are coated.
  4. Cover and refrigerate for a few hours or overnight.
  5. Heat a frying pan to a high heat. Place the steaks into the pan and fry on each side for 1 minute.
  6. Reduce the temperature to a medium heat and fry steaks for a further 3 minutes on each side for medium or 5 minutes on each side for well done.

Potato rosti

This is a tasty vegan and gluten free potato alternative which has a lovely flavour and a hint of spice. Delicious and crispy!

Ingredients

  • 3 Potatoes
  • 1 small Onion
  • Salt and pepper
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Paprika
  • 1 Crushed garlic clove
  • Olive oil

Method

  1. Grate the potato and onion and combine with salt, pepper, paprika, cayenne pepper and garlic.
  2. Fry on one side in olive oil for 5 minutes.
  3. Flip and fry the other side for a further 5 minutes.

Top tip: Use an egg ring or large circular cookie cutter to shape the mixture into individual servings before frying.

Pesto and pancetta pasta

This is a pasta dish based on a dairy free carbonara. It’s quick and easy to make and very tasty! I love it as I can make it with gluten free pasta or gluten full pasta. I use dairy and gluten free pesto. I also make it without the pancetta for a vegetarian version. So versatile!! It’s also lovely with grated Parmesan sprinkled on top for those of us that can eat it.

Ingredients

  • Pasta to serve 4
  • 2/3 cup pesto (I use Sacla Italia)
  • Pine nuts (just a handful to sprinkle over)
  • 2 eggs + 2 egg yolks
  • 150g Pancetta
  • Salt and black pepper

Method

  1. Whisk together the eggs, egg yolks and 1/3 cup pesto.
  2. Cook the pasta according to the packet instructions.
  3. Toast the pine nuts on a baking tray in a hot oven for 5 minutes.
  4. Fry the pancetta in a pan (it is best to start in a cold pan over low heat so it slowly cooks and gets really crispy).
  5. When the pancetta is done, remove it from the pan and add in a 1/3 cup of pesto. Cook for a minute or two in the pancetta fat before adding the pancetta back in along with the cooked and drained spaghetti and a tablespoon of the pasta water.
  6. Remove the pan from the heat. Direct heat on your pan will make the eggs curdle. Add the whisked egg and pesto mixture and toss together to combine.
  7. Serve and sprinkle with toasted pine nuts and ground black pepper.

Bad Brownies are dangerously good!

These were sent to us as a little present from my sister and oh my goodness, they are amazing! We got a gluten free vegan pack containing raspberry, salted caramel and cookie dough flavour brownies and we got a “normal” pack containing malteser, biscoff and salted caramel.

The packaging is lovely too, little cardboard box for each pack and then the brownies themselves are wrapped in pretty paper with a menu showing the selection inside.

If you’re looking for a sweet treat for yourself or as a gift for a friend I’d highly recommend these.

Mrs Crimble’s French Madeleines are soooo good!

Moist, buttery flavour and super soft and fluffy texture! These French Madeleines are delicious. Gluten and dairy free (they are a may contain milk but hubby is ok with that). They are a hit with the whole family! Each cake is individually wrapped so they keep well too if you can stop everyone eating them. I’ve used them in trifle and they work really well. 10/10!

Mexican rice

Flavoursome Mexican rice is great with a chilli, tacos or burritos. Easy to make and super tasty.

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 peppers
  • 4 garlic cloves
  • 1 tsp cumin seeds
  • 2 tbsp tomato purée
  • 1/2 tsp of smoked paprika
  • 250g rice
  • 500ml vegetable stock
  • coriander
  • spring onions

Method

  1. Finely chop the onion, peppers and garlic.
  2. Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin.
  3. Fry gently for 8-10 mins until the vegetables are soft and golden.
  4. Stir in the tomato purée and smoked paprika and cook for 1 min before stirring in the rice.
  5. Pour over the hot vegetable stock, cover and bring to the boil.
  6. Stir, then cover again and place on a low heat possible.
  7. Simmer for 10 mins.
  8. Turn off the heat and leave, covered, for a further 10 mins.
  9. Stir in the chopped coriander and sliced spring onions.

Chicken Souvlaki

Yummy chicken kebabs are perfect for a sunny day. Today is the hottest day of the year so far and we have decided that these are for tea! I love making the marinade the night before and leaving the chicken in it overnight so that the next day the flavoursome chicken is ready to simply skewer and grill or barbecue. Yummy served with pita bread and salad.

Ingredients

  • 4 chicken breasts (diced)
  • 4 tbsp olive oil
  • 1 tsp dried mint
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • juice of 1 lemon
  • 4 garlic cloves, crushed
  • Salt and pepper

Method

  1. Put all of the marinade ingredients into a large bowl and stir well.
  2. Add the diced chicken breast and stir to ensure all of the meat is coated in the marinade.
  3. Cover the bowl and chill for a few hours or overnight.
  4. Place the chicken pieces onto skewers and put into a roasting tray lined with foil.
  5. Put the chicken under a hot grill and cook for 15-20 mins, brush with oil and any juices from the bottom of the tin regularly, and turn halfway through cooking.
  6. Once cooked, remove from the oven and rest for 5 mins.

Elmlea Plant double cream is double delicious!

We find that dairy alternatives can be VERY hit and miss. We decided to give this a go to see what it was like and it didn’t disappoint. Poured over hot chocolate pudding it was lovely and tasted very similar to “normal” pouring cream.

We also tried whipping it up for a trifle. It whipped well although took a little longer than “normal” cream to thicken. It made a lovely trifle!

All in all a very good dairy free alternative which we will be buying again!

Patatas Bravas

We are huge tapas fans! Bursting with flavour, patatas bravas are a favourite in our family. Quick and easy to make they are a definite winning dish.

Ingredients

  • olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 can chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tsp paprika
  • 1 pinch chilli powder
  • 1 pinch sugar
  • fresh parsley to garnish
  • 1kg potatoes
  • Salt and pepper

Method

  1. Dice the potatoes (I like to leave the skin on put you can peel them if you prefer).
  2. Pat the potatoes dry with kitchen roll before tipping into a roasting tin and tossing in olive oil, salt and pepper.
  3. Roast at 200 degrees for 40-50 mins until crisp and golden.
  4. While the potatoes are cooking make the sauce by heating oil in a pan and frying the onion for 5 mins until softened.
  5. Add the garlic, tinned tomatoes, tomato purée, paprika, chilli powder, sugar and a pinch of salt, stir well.
  6. Bring to the boil. Then lower the heat and simmer for 10 mins.
  7. Tip the potatoes into serving dishes and spoon over the tomato sauce.
  8. Sprinkle with fresh parsley to serve.