So Halloween is approaching once the weather starts changing I also want to bake more. I think this is because I crave more sweet things when the weather is pants. Today I am going to be sharing with you with a no bake Halloween Spider Biscuits. These would be great to make on a rainy days when you need something to do. Even more so with half term coming up in the UK. .
Packet of Oreos
Packet of Strawberry Laces
- Carefully split the oreo so you have the milk and one of the lids. This is something which you may want to do rather than your child.
- Cut the strawberry laces it does not matter how long you want to make them.
- Place 4 strawberry laces on each side of the oreo to make them look like spider legs
- Use a small amount of icing from the icing pen. Place this on the white milk part of the oero and stick the lid back on.
- Now your spider has legs and a body.
- Time to decorate their face use a small amount of icing and make two dot close to the top. Stick two chocolate chip on these dots this is going to be the eyes for your spider.
- Now you can decorate your spiders as you can see we did a wide range. We used the icing pens to decorate the rest of the spider.
As you can see these are super simple to make and something you can do with your children. For sure this is going to be something which we are going to do this October. Jess managed to do this when she was 3 however, I am sure she is going to have more fun this year.
Have you ever made any no baked spider biscuits?
Today I am sharing another meal which we have made recently and that is Prawn Tagliatelle this is a meal which I had not made in the past. This was a super simple meal which cooks in next to no time and for sure is one which I know Jess would eat. For sure this is a meal which Joe and I could have had seconds of at least. I know this is going to be a meal which we are going to make again in the future. It is also going to be great when we have a newborn because of course this takes no time and it only takes one of us to cook it. You do not need a ton of ingredients which I think bonus. So now I am going to share the recipe which I used to make a prawn tagliatelle.
Ingredients- Serves 4
400g frozen prawns
1 tbsp of olive oil
2 garlic cloves crushed
100ml of chicken or fish stock
2 tbsp of cream cheese
1 tbsp chopped parsley and chives
A few shavings of parmesan cheese
- Over medium heat add the crushed garlic to the frying pan and fry for a minute
- Pour the stock over and let it reduce for a minute
- Add the prawns to the pan and cook for another minute
- Cook tagliatelle according to the packaging in a saucepan
- Turn down the heat on the prawns and add in the cream cheese
- Season with salt and pepper
- Drain the pasta and mix with the prawns
- Serve with a few shavings of parmesan cheese.
As you can see this meal does not take an age to make. It is super simple and one which to serve with garlic bread which is something which I adore as well. This is great on those nights where time gets away from you and your hungry. For sure this is going to be a meal which will be added our weekly meal plan again in the future.
Have you ever made prawn tagliatelle?
Today I am going to share with you another meal which we have had recently. This meal is a mixed vegetable curry, curry is something which we love. I decided to do a mixed vegetable curry instead of chicken as you may know I can not cook that due to pregnancy. Curry is still something which I want to be able to still consume. Of course, I am sure this is a healthier option because you do have the vegetables. I am sure this is a meal which Joe is going to love as well. I have not made it for him yet, I have only made it when he has been away. You make it in the slow cooker as well which is amazing when you do not have a lot of time.
Ingredient- Serves 4-6
2 tsbp vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
2-3 garlic cloves peeled and chopped
1 tbsp hot curry powder
2 onions chopped and cut into wedges
225g sweet potatoes peeled and chopped
225g potatoes, peeled and chopped
175g carrots peeled and chopped
175g cauliflower florets
125g frozen peas
3 tomatoes chopped
Few Fresh curry leaves
2 tbsp ground almonds
4 tbsp natural yoghurt
- Heat oil in a large frying pan, add the seeds and fry for 30 seconds
- Add the garlic, curry powder and onions. Gently cook for 5 minutes or until the onions have softened.
- Add the remaining vegetables except for the peas and tomatoes to the pan.
- Add the water and bring to the boil once you have done this carefully transfer to the cooking dish.
- Cover with the lid and switch to the slow cooker to auto-cook for one hour.
- After an hour switch to the slow cooker to low and cook for 5 hours.
- Add the peas and tomatoes and continue to cook on low for 1 hour.
- Stir in the curry leaves, ground almonds and yoghurt.
- Continue to cook on low for 30 minutes or until hot.
Usually, I serve this with some rice and nan bread. It is such a simple meal to make yes there is a bit of preparation needed but that can be part of the fun. In the past, I have made more than I need and actually frozen it. I can confirm it is as nice if you do freeze it. For sure this is going to be a meal which I will make more now the weather has started to be cooler.
Have you ever made a vegetable curry?
Today I am back sharing with you a meal inspiration Monday. I have not done one for a while because we have not been making new recipes. However, today I am going to be sharing with you the recipe which I usually use for Lasagne. I usually cook too much of it then I freeze it for times like when Joe is away. This is just something which works for us as the recipe does serve between 6-8 people. So here is the recipe I use for lasagne it does have a lot of hidden veg great for fussy.
450g lean minced beef
1 Onion Chopped Finely
1 Red Pepper finely chopped
150g button mushrooms sliced
1 Green Pepper finely chopped
3 tsp tomato puree
2 bay leaves
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 tsp dried parsley
1 tsp dried oregano
300g lasagne sheets
300g cottage cheese
150g mature cheddar grated
Salt and Pepper
- Preheat your oven to 180C
Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan and set aside.
Add the onions, peppers and mushrooms and fry over a medium heat until softened.
Return the mince to the pan. Add the tomato purée and bay leaves and cook for a further five minutes.
Add the tomatoes and dried herbs then bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season with salt and freshly ground black pepper.
Grease a baking dish and line the bottom with lasagne sheets .
Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the lasagne sheets
Place blobs of cottage cheese in total 1/3 on top of the mince.
Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.
Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling, Make sure it is cooked all the way through
To serve, cut out squares of the lasagne and place onto plates. For sure lasagne is something which I could eat most of the time. It is great in the summer with a salad however, it is nice with a garlic bread on those cold wet nights.
How do you make your lasagne.
Today I am going to share with you a meal which Joe and Jess ate at the weekend. Sadly I was not feeling very well which meant I choose not to consume the Ham and Leek Canelloni. As a result of this it did mean that they had it both days. Which says something for sure they must have enjoyed it enough. This is a recipe which I added to pinterest. I get a lot of my inspiration from there this is one of the reasons we have such a wide range of different meals every single week. If you ever see a meal on my meal plan which you would like the recipe for leave a comment below. .
Ingredient- Serves 4
3 leeks sliced into 1cm chunks
300ml Vegetable Stock
85g Wafer thin ham ripped
8 Fresh Lasanga Sheets
200g Fat Free Creme Fresh
1 tbsp wholegrain mustard
50g Grated Mature Cheddar
- Preheat the oven to 200c
- Simmer the leeks with the stock in a covered pan for 5 minutes until they are tender.
- Drain the leeks reserving the stock then mix the them with the ham and some seasoning
- Divide the mixture into 8 spooning it along the middle of each lasagne sheet roll them up and tuck into an ovenproof dish. Make sure the joined side is down.
- Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese.
- Season the mixture, then pour over the cannelloni.
- Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot.
Have you ever made Ham and Leek Cannelloni?
Today I am going to be sharing with you another meal which I have made as a result of Pinterest. Burgers are something which Joe loves however, they are not something which we have that often. I actually came across a recipe for Chickpea Buffalo Burgers now Veggie burgers are something which I love. I decided that I was going to make them a meal recently. I am going to share the recipe which I used to make chickpea buffalo burgers this is something which I would not have made if it was Pinterest. For sure this is a burger which I would make again because they were full of flavour and spice. They are not something which Joe would normally go for he instead would go for a meaty version of a burger.
Ingredience- Makes 6
1 tablespoon olive oil
1 cubed red pepper
1/2 onion cubed
1 stalk celery cubed
2 garlic cloves crushed
125g rolled oats
425g chickpeas drained and rinsed
4 tablespoons hot sauce
1 teaspoon garlic powder
- In a frying pan, fry red pepper, celery, garlic and onion in olive oil for about 3 minutes until softened.
- While you’re doing this. Gently pulse oats and chickpeas in a food processor until chopped, not completely blended. I find it easier to do this in small bursts.
- Combine the veggies with the chickpeas mixture in a large bowl then mix in the egg and hot sauce.
- Make 6 patties with the mixture. Mould them into pattie shapes with your hands.
- Let them chill in the fridge for 15-30 minutes if you have the time. We did this, however, e are not always that organised.
- Fry the burgers for a few minutes on each side until outside is crispy and insides are warmed
- You now can put them in the bread. You can even add salad if this is something you want to add.
Have you ever had Chickpea Buffalo Burgers? For sure this is something which we are going to be remaking soon. They would even work on the bbq if this is something you are having.
Today I am going to be sharing with you a recipe which we have used a couple of times. Paella is something which we have had a lot as ready meals when we used to live in York without a microwave. Recently we though we would make a paella dish because we used to love it so much. This made me search Pinterest for Paella because I want to save money instead of getting a ready meal. This Paella actually made was as nice as the ones which we used to buy. It of course, is going to be healthier than picking a ready meal up. Today I am going to share the recipe which we used for the Spanish paella.
Ingredient – Serves 6
Large pinch saffron strands
1 Vegetable or Chicken Stock make up 600ML
3 tbsp olive oil
125g Chorizo roughly chopped
500g Boneless, skinless chicken breasts chopped
1 Onion finely chopped
3 Garlic Cloves finely chopped
1 Red Pepper deseeded and finely chopped
2 tsp paprika
250g Spanish Paella Rice
4 Medium Tomatoes roughly chopped
75g Frozen Peas
250g cooked prawns with shells on
- Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
- Heat 1 tbsp oil in large deep frying pan with a lid. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released.
- Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
- Stir the chicken into the pan and fry over a high heat for 7-8 mins until the chicken is cooked through. Transfer the chicken to a bowl and set aside.
- Pour another 1 tbsp of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 mins, until softened and just starting to colour.
- Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 mins. The pan should have lots of crispy, brown bits on the bottom, which will all add flavour.
- With the heat still quite high, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock plus 450ml boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.
- Return the browned chicken pieces to the pan, then add the chopped tomatoes.
- Cover the pan and cook on a medium heat for 10 mins, stirring once or twice.
- Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5 mins, or until the rice is just cooked and most of the liquid in the pan has been absorbed.
- Remove the pan from the heat, put the lid on and leave to rest for 5 mins. Stir a few times to mix the ingredients, season to taste.
Have you ever made Paella from scratch?
The slow cooker is something which we have been slowly getting back into using. We have been more busy which has mean the use of the slow cooker has been ideal for us. Whether it is a day out and we are getting home a bit late to start preparing a whole meal. So today I am sharing a meal which we had a few weeks ago now. This was a Peri Peri Chicken made in the slow cooker. As you can see we even made the marinade from scratch too.
Ingredient serves – 4
625g boneless skinless chicken thigh cut into large chunks
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon tomato puree
1 tablespoon light muscovado sugar
2 teaspoons piri piri spice belnd
1 red onion finely chopped
2 garlic cloves finely chopped
1 red pepper deseeded and diced
1 yellow pepper deseeded and diced
400g can chopped tomatoes
150ml chicken stock
1 tablespoon cornflour
salt and pepper
- Put the chicken into a large plastic food bag.
- Mix the oil, vinegar, tomato puree, sugar and piri piri together with a small amount of salt and pepper.
- Pour the mixture into the plastic bag with chicken.
- Then add onions, garlic and peppers. Seal the then shake the contents together to mix. Leave to marinate overnight in the fridge.
- Tip the tomatoes in a small saucepan.
- Mix the cornflour to a paste with a little bit of cold water. Add the paste into the small saucepan. Bring the mixture to boil and stir.
- Tip the mixtures in the large plastic food bag into the slow cooker. Pour over the hot tomato sauce then cover and cook on low for 8-9 hours.
- Make sure the peri peri chicken is fully cooked before serving.
- You can serve the peri peri chicken with rice or anything you want.
Have ever made peri peri chicken in the slow cooker?
Smoked Haddock is something which Joe and I love. We tend to pick up a lot of the fish which we consume get reduced. This does mean that we are able to add a lot more fish to our diet. This is something which we do actually love. I wanted to get some of it used from the freezer and I knew we had some smoked haddock in. I searched Pinterest and actually found a recipe for Smoked Haddock Curry. This would be great even in the summer months because it is a lot lighter than an normal curry. For sure this is one which I would make again and I know a couple of my friends are dying to try it as well.
Ingredient – Serves 4
1 tablespoon coconut oil
1 large chopped onion
3 chopped garlic cloves
1 thumb-sized piece of fresh ginger, peeled and chopped
1 chilli finely chopped
2 teaspoons ground turmeric
1 teaspoon coriander seeds
1 sweet potato peeled and chopped into 1cm cubes
2 teaspoons fish sauce
400ml coconut milk
250ml white wine
500g skinless smoked haddock cut into large chunks
A handful of spinach
- Heat the coconut oil in a large pan then add the onion and garlic. Fry these for a couple of moments over a medium heat.
- Add the chilli, coriander seeds, turmeric and continue to fry for another 5 minutes stirring occasionally.
- Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Continue for 12-15 minutes until the sweet potato becomes soft.
- Add the haddock to the pan, stir carefully and cook for 4–5 minutes, then add the spinach and season.
- Serve with rice or nan bread.
The smoked haddock curry is that simple to make. With all of the prep which you may need to do you can have this done in under 30 minutes. This does mean that you can have it during the week after work. For sure this is a meal which you would be looking forward to coming home to cook.
Have you ever had a smoked haddock curry?
A pie is something which I have been fancying for a long time. I wanted to make something a little bit different to the ones which you can pick up in the stores. I was browsing on pinterest and I found one which was Chicken, Leek and Brie. Brie is something which I love and rarely cook with I do not think I have done since we moved. This is a meal which we loved actually and we can not wait to make again. I know this is properly not going to happen until the autumn/ winter months. It is an amazing comfortable food which I is something which you sometime need. For sure this is for sure something which we will make again in the future. It was pretty easy to make as well.
Ingredient – Serves 4
2 Large squares of puff pastry
1 Leek thinly sliced
3 Crushed garlic cloves
400g Chicken diced into 1 inch cubes
125ml White Wine
125ml Chicken Stock
2 Tablespoons Cornflour
60ml Cold Water
100g Brie thinly sliced
60g Parsley Chopped
1 Egg lightly beaten
Salt and Pepper
- In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic and leek until soft. Add chicken and cook through.
- Add the wine and Chicken Stock and cook for a further 5 Minutes. Season with Salt and Pepper.
- In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley.
- Mix through the whole mixture and remove from the heat.
- Take the first sheet of the puff pastry. Leave a 1 ½ inch border around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
- Place the second sheet on the baking tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch border.
- Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this border.
- Put the first sheet on top of the second, press down the border with your fingers and brush the egg over the top of the pie.
- Cook for 20 minutes on 200c until the Chicken, Leek and Brie Pie is golden brown. Wait 5 minutes for it too cool otherwise you may burn your mouth.
I am so glad that I made the Chicken, Leek and Brie pie. For sure this is a new comfort food which I can not wait t make again in the future. It only took around 40 minutes to make. I know this is going to be one which Joe is going to demand we make again. It was so simple as well.
What is your favourite pie filling?