Archive for the ‘Snack’s & Supper’s’ Category


What you need:

1lb mince beef
salt & pepper
Worcestershire sauce
4 large flour tortillas

Tomatoes, onions, chopped pickles/relish, shredded cheddar cheese

What you do:

Add ground beef to a large skillet over medium-high heat then lightly season with salt and pepper, and cook until no longer pink. Drain then return to the skillet off the heat and stir in in ketchup, mustard, and Worcestershire sauce to taste.*  (A good ratio to follow is 3 parts ketchup, to 2 parts mustard, and 1 part Worcestershire sauce.)

Lay tortillas out then spread 1/4 of the seasoned ground beef on one half of each tortilla. Top with toppings of choice then fold over tortilla. Cook in a large frying pan or skillet over medium heat sprayed with non-stick spray until golden brown on one side, then flip and cook until golden brown on the other side. Remove to a cutting board to cool for 5 minutes, then slice into wedges with a pizza cutter.


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What you need:

350g chicken livers, cleaned
175g butter, diced
1 shallot, finely chopped
1 tsp thyme leaves, finely chopped
75ml madeira
75ml double cream
½ tsp salt
1 allspice berry, ground
¼ tsp ground ginger

What you do:

Cut the livers into roughly 1.5cm pieces, and heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside but still pink inside. Tip into a food processor.

Add the madeira to the pan and boil until reduced to a couple of tablespoons. Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.

Pass through a sieve into a serving dish and chill for half an hour. Melt the remaining butter and pour on top, then refrigerate until set.

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What you need:

1 tbsp butter

1 tbsp olive oil

1 small onion, sliced

8 oz cremini mushrooms, sliced

2 cloves garlic, chopped

1 tsp thyme, chopped

1/4 cup white wine or broth

salt &  pepper to taste

1 tbsp parsley, chopped

1/2 tsp truffle oil (optional)

1 cup fontina or gruyere, shredded

1/4 cup parmigiano reggiano, grated

4 slices bread

2 tbsp butter

What you do:

Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, de-glaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, add the parsley and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

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What you need:

4 tbsp butter, divided
1 rounded tbsp plain flour
1 cup milk
Salt and pepper
1/8 tsp fresh grated nutmeg, eyeball it
2 tsp Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish –

What you do:

Place a small sauce pot over medium low heat and melt 2 tbsp butter in it. Whisk in a rounded tbsp of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.

Heat 1 tbsp of butter in each of 2 medium non stick skillets or frying pan, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.

Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

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What you need:

1lb  loaf day-old French bread, cut into 1-inch cubes
2 lb fresh tomatoes, cut into quarters and seeded
1/2 cup chopped basil
1  garlic clove, minced
1/2 tsp black pepper
1/2 tsp salt
1 cup sliced onions, caramelized (about 3 1/2 pounds fresh)
1 cup arugula leaves
3 eggs, lightly beaten
2 cups 2 percent reduced-fat milk
1/2 cup grated Parmigiano Reggiano cheese

What you do:

Preheat oven to  180 C /350 F /gas mark 4

Place bread cubes in a 13 x 9-inch baking pan.

In a food processor, pulse tomatoes, basil, garlic, salt and pepper until tomatoes are coarsely chopped. Add to bread bread cubes. Fold in caramelized onions and arugula.
In a separate bowl, whisk eggs and milk together.  Pour over bread mixture and allow to stand at least 20 minutes.
Bake 40 minutes. Remove from oven and top with cheese. Return to oven and bake an additional 10 minutes. Allow to rest for 15 minutes before serving.

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What you need:

1 tbsp olive oil
2 garlic cloves, chopped
4 (about 680g/1 ¼ pounds total) boneless, skinless chicken breast halves
salt and freshly ground black pepper
½ cup pesto sauce
¾ cup (3 oz) shredded mozzarella cheese

What you do:

Preheat oven to 200 C/400 F. / gas mark 6

Line baking sheet with heavy-duty foil.

In a large frying pan, heat olive oil over medium-high heat; add garlic and cook until it starts to brown. Add the chicken, season with salt and pepper and cook until nicely browned in both sides. Remove from the pan and place it in a medium bowl. Add the pesto and toss to coat. Place chicken on prepared baking sheet and drizzle any remaining pesto sauce over it.

Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with the mozzarella. Bake for an additional 3 to 5 minutes or until cheese is melted.

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What you need:

8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)

4 cups cooked chicken shredded

1 1/2 cups  Buffalo Wing sauce


3 cups shredded cheddar cheese

4 ounces blue cheese crumbles

1 cup chopped celery

What you do:

Preheat oven to  240 C /475 F /gas mark 9

Spread tortilla chips on a rimmed baking sheet or in a shallow dish.

Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.

Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked, top with blue cheese, chopped celery and the reserved wing sauce.

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What you need:

1/2 cup mayonnaise

1 tbsp milk

1 1/2 tsp curry powder

2 tbsp chopped fresh cilantro

Juice 1/4 lemon

Kosher salt

Freshly ground black pepper

2 ribs celery, diced

2 breasts from a rotisserie chicken, skin discarded, meat shredded

What you do:

In a large bowl, whisk together mayonnaise, milk, curry powder, cilantro, lemon juice, salt and pepper until well combined. Gently toss the celery and chicken in the curry sauce.

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What you need:

1 whole chicken

2 small onions

1 carrot, roughly sliced

4 sprigs tarragon

2 bay leaves

1 tbsp rapeseed oil

4 tsp medium curry powder

2 tsp tomato purée

6 soft, ready-to-eat apricots, quartered

1 tsp light muscovado sugar

1 tbsp lime juice

100g mayonnaise

250g fromage frais, virtually fat free

6 spring onions

20g pack coriander, leaves only, chopped

1 ripe mango, stoned, peeled and sliced

100g bag watercress

What you do:

Put the chicken in a large pan, then pour in enough cold water to just cover. Roughly chop one of the onions, drop into the pan with the carrot, tarragon and bay leaves. Cover, bring to the boil, then lower to a gentle simmer for about 1 ¾ hrs or until the chicken is cooked (the legs will fall easily away from the body). Remove from the heat, but leave the chicken in the liquid to cool for about 3 hrs. When cold, lift the chicken out of the stock then strain (skim off any fat from the stock) and keep 200ml for the sauce.

Finely chop the second onion. Heat oil in a small saucepan, tip in the onion and fry until softened and pale golden, about 5-8 mins. Stir in the curry powder and cook for 1 min, stirring. Pour in the reserved chicken stock, then stir in the tomato purée. Cover and simmer for 10 mins. At the same time, put the apricots in a small pan with enough water to just cover them, then simmer for 15 mins. Drain, reserving 1 tbsp of the liquid. Purée the apricots in a small blender with the reserved liquid then press through a sieve (you should get about 1 tbsp purée). Remove curry sauce from the heat then stir in the sugar. Strain through a sieve, pressing as much through as you can with a wooden spoon, then stir in the lime juice and apricot purée and leave until cold.

Mix together the mayonnaise and fromage frais, then stir in the cold curry sauce. Season to taste with a good grinding of pepper.

Cut the spring onions into long, slim slivers, then set aside. If you want them to curl, put into a bowl of iced water while you finish the salad. Remove the skin from the chicken. Strip the meat off the bones in chunky pieces, remove the breasts separately and thickly slice. Gently toss the chicken with the curried sauce, the coriander and most of the mango. Scatter the watercress onto a platter. Spoon the chicken mix on top, tuck in the rest of the mango and finish with a pile of (drained) spring onions.

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