Zingy lemon cookies

We’ve made a few biscuits this week and unfortunately they all turned out to be….well, horrible frankly. The recipes had all come from the same book so we decided that perhaps It was the book and maybe we weren’t terrible bakers.
Today the 15 year old made biscuits from another of our books and they were absolutely brilliant, put it this way, she made 56 and we’ve eaten them all. I think we shall put the other recipe book away, far far away.

They were super easy to make
The ingredients were just 110g butter (softened)
1 lemon
50g caster sugar
150g self raising flour
Icing sugar ( we didn’t use this, we sprinkled a little caster sugar on top while they were warm)

To make the biscuits
Preheat oven to gas mark 5 and line a baking tray with greaseproof paper.

Using the smallest holes on the grater, grate the peel off the lemon.

Put the butter and caster sugar into a mixing bowl and mix till its a light, creamy mixture, then add the lemon peel and flour.
Mix everything together.

Then roll the mixture into small balls, ( we got approx 28 balls in one batch) place on the baking tray and flatten down.

Bake for approx 10 minutes until the biscuits are beginning to go golden brown.

Sprinkle with a little caster sugar while they are still warm.

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Because they were so easy and so tasty the 15 year old made another batch but using a bag of chocolate chips rather than the lemon, they were equally as tasty as the lemon ones.

We will definitely make these again, we are going to make them using butterscotch pieces, white chocolate chips, and orange peel too. Not all at once obviously.

we found the recipe for zingy lemon cookies in a book called Norahs Dinners.

Easy peasy pizza

I’m trying to do much more home cooking, because its better for us as well as cheaper and also I’m trying to get my fuss pots to branch out and eat different things.
We love pizza so I decided we would make pizza from scratch, we often make our own, but we cheat using either ready makes bases, ready made dough or wraps. The idea of making the pizza dough had never really appealed as I thought it would be such a faff but I found the recipe for the dough while flicking through my recipe books and it actually could not be any easier .
I gathered the kids in the kitchen, they werent keen to be honest but I told them

if you’re eating you’re making

and they soon got stuck in.

The recipe I found served 2-4 so we made three lots, the 3 youngest making one lot each.

All we needed was strong white flour 200g
Easy bake yeast 7g
75ml warm water
A pinch of salt
Cooking oil

To make the dough we put the flour into a mixing bowl, made a hole in the middle of the flour, put the yeast, salt and warm water in the hole and mixed.
We mixed until it was no longer sticky and was starting to form a ball then we sprinkled a little flour on the table (to stop the dough sticking to the table) and kneaded the dough well, Ollie was brilliant at kneading!

We spread a little cooking oil around the inside of 3 bowls and placed the dough into the bowls, then covered them with clean tea towels and left them for 25 minutes.

When they had risen we flattened them out and then the best bit….topped them with some passata and all our favourite toppings, and cooked them in the oven for 8-10 minutes at gas mark 7.

The ingredients (hardly any at all)

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My pizza

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The bases ended up just right, look at my perfect bottom

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When the dough is so very easy to make yourself and its so good to top your pizza exactly how you like it I don’t think I will buy bases or indeed pizza anymore.

There was some dough left which we covered and put in the fridge intending to make small pizzas for lunch the next day but we ended up rolling it into small balls, baking them for around 8 minutes and then rolling them in garlic butter before we ate them for supper that night, dough balls!

Coriander quorn curry

Today I made curry, I used quorn instead of chicken, my older boys are usually not keen when I use quorn so I was interested to see whether it would get eaten.

I used..
One packet quorn chicken style pieces
1 medium onion , chopped
I big spoon of ready chopped ginger ( very lazy ginger, in a jar)
Two tins of chopped peeled tomatoes
1 tablespoon of madras curry powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground fennel seeds
1/4 block of creamed coconut
1 large handful fresh chopped coriander
Enough rice for 4

the 16 year old doesnt like chicken or quorn chicken so i cook the chicken pieces separately from the sauce then add them at the end after taking some sauce out, and because my kids are very fussy about sauce being smooth I blend the sauce before the quorn goes in, the things we do eh!

So, this is how I made it.

Melt some butter in a pan and cook the chopped onion till soft.
Add the ginger, curry paste and spices, stir well for a couple of minutes, then add the tomatoes, leave to simmer for twenty minutes.
While thats cooking I fry the quorn pieces in some butter until they are just going a bit brown.

I then blended the sauce, put it back in the pan and added the quorn, the coconut and the fresh coriander.
I let it cook for a while while the rice was cooking, just to let the quorn get flavoury and then served it with the rice, some warm naan bread and onion bhajiis .

Aside from the whole blending thing its incredibly easy to make (I prefer it blended because the flavours are all….well, blended)

It went down well with everybody, my two older boys (the ones not keen on quorn) had empty plates, as did myself and Ollie.
Ollie gave my curry 9 and a 1/4 out of ten 👍

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I got my inspiration for this from ” coriander chicken curry in a book called Norahs dinners, over the years I’ve adjusted the amounts of the spices to suit us

Easy cheesy macaroni

Yesterday I made Easy cheesy Macaroni, I took the recipe from “Cooking with Daisy” and just made a few changes, mostly because I don’t have scales so the measurements are guesswork also because we like it a little more cheesy than it is.

To make Easy cheesy macaroni you need
400 g of macaroni
500g mascarpone
220g grated cheddar
200g fresh mozerella sliced ( I buy pearls and chuck them in as they are)
1 tablespoon wholegrain mustard
1 large tomato

How to make it
Cook the macaroni as per instructions on packet, once cooked
Drain the macaroni and return to pan
Stir in the mascarpone, then add the mustard, cheddar and mozzarella.
Give it all a really good stir until all the macaroni is coated.
Transfer to an oven dish, places slices of tomato on the top and bake for 25 minutes at gas mark 6.

It really couldn’t be easier.

There was enough to feed 6. I loved it, Ollie gave it 8 1/2 out of 10, my sister gave it a 9 out of ten, and the 18 year old had two helpings last night, and finished it off for breakfast this morning.

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We made our own garlic bread, which again could not be any easier, we put some chunks of garlic butter on to sliced baguettes (Lurpak garlic butter is my favourite) sprinkled some grated mozarella on top and put in oven while we dished us the macaroni cheese (3-4 minutes)

It was much nicer than any shop bought Macaroni cheese we have tried, ready made of cooking sauces. 👍

Linguine with in-and-out-of-the-pan tomato and basil sauce

Yesterday I posted our meal plan for this week, As well as sticking to a meal plan and getting us all to eat a better variety of things I want to do more home made food.
Today I made linguine with in-and-out-of-the-pan tomato and basil sauce .
I found this recipe in my oldest and most favourite cook book, (my copy is completely falling apart)

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http://wp.me/p4F01N-bZ

To make this you need:

8 large tomatoes (chopped, skin removed)
2 shallots (peeled and finely chopped)
1 large handful fresh basil leaves (roughly torn)
1 small handful pasley (finely chopped)
2 tablespoons extra virgin olive oil
400 g linguine
1 teaspoon caster sugar

I also added two teaspoons of chopped garlic,because garlic is always right.

Making it couldn’t be easier:

Cook the linguine as per instructions on packet (you know the drill, boiling water, 12 (ish) minutes)
When the linguine is almost cooked heat the olive oil in a pan, gently cook the shallots for a few minutes, then chuck everything else in for about 45 seconds.
Drain the pasta, chuck the sauce on it and Voila!
A tasty dinner for four in around 12 minutes.

It went down very well with Ollie, my sister and myself even though it wasn’t tomatoey enough as I had only bought 4 rather than 8 tomatoes 😳

I did take a picture but, bear in mind there wasn’t enough tomato, I’m no Photographer and I’m also no Jamie Oliver…..it tastes much better than my looked, I promise.

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