Christmas crunch munch burger

We've all had to get through the Christmas Turkey leftover stage and there's only so much turkey stew, turkey sandwiches and turkey ice-cream you can make before you start hating the smell and taste of the meat.

However this year we had a little twist on the turkey sandwich that was utterly delicious and definitely worth a try.

Among the Christmas leftovers we also had some cranberry cheddar and plenty of cranberry sauce with port.

This latter - the cranberry sauce with port - was exceptionally lovely as it had been bought as a gift for ourselves during the sale at Harrods in January 2017 for £1.20 (down from £6) and so was in itself a budget buy. A top-notch budget buy.

But of course any cranberry sauce will do, and if it is homemade - all the better! Nothing can beat home-made!

As I'd spent five days in a row (or so it seemed) peeling seasonal vegetables, the last thing I had the energy to do was make a loaf of bread just to make some sandwiches.

However, we did have four brioche buns from Waitrose which sported that famous yellow 'discount' sticker.

From Waitrose: excellent brioche burger buns

Honestly, if you've never been to Waitrose, definitely check it out after lunchtime - there are always excellent deals and these brioche rolls were less than half price and still within the use-by date.

I sliced some of the turkey breast and, warming it up in some stock so it was moist and full of flavour, set this aside while I put the top halves of each bun into the oven, covered with sliced cranberry cheese until this melted.

"I have to say this was far nicer than any turkey sandwich I'd eaten"

On the bottom of the roll, which I had lightly toasted, I liberally spread the cranberry sauce, laid two stock-soaked turkey slices on each one, put some thinly sliced tomatoes and cucumber and then pressed the hot cheesy top down on each roll.

Four rolls served three people: my husband had two, my friend and I ate one each (because we were pretending to be healthy).

I have to say this was far nicer than any turkey sandwich I'd eaten, not least because the brioche kept its consistency better - too often with flat bread the juices soak into the bread and makes it soggy.

Of course, I've still got 2 jars of stock and 1 box of the bird left to eat... but that's a story for a different time.

To find out how to make the most of the turkey bones to make stock, see my earlier post. Enjoy!

Coffee walnut cake pops

Everyone has this moment of revelation, this wide-eyed Epiphany, this poignant moment of awareness that fills the visionary with equal measures of delight and wonder.

To wit - one discovers there’s half a tub of Betty Crocker chocolate frosting hidden in the fridge.

I know, I know, I do usually make my own frosting but some days you just need a quick fix, and one day in January I was doing cupcake decorating with my youth group and brought some pots of BC deliciousness in for them to use. I also had taken them home (how noble of me) and stashed them in my fridge.

Hello Betty Crocker. What are you doing in my fridge?

There wasn't enough for a full cake and it was too late on in the evening to make cupcakes just for the sake of it, but it was a joyous conundrum on which to ponder. I know I am not the only one to have seen the hallowed light (from opening the fridge door), and wondered what to do with all this chocolate frosting, for a friend recently posted a picture of her chowing down on the glorious goo.

But when there’s a good amount of leftover cake in the house, the possibilities of what can be achieved with that aforementioned half-pot of loveliness, increase significantly.

Thankfully I did not have to throw it out or sit there in front of Dirty Dancing and eat it with a spoon, which was my first thought. For in the fridge, wrapped in foil, I still had the top of my husband’s coffee walnut birthday cake that I had cut off in order to ice it smoothly (see my previous post on the Gravity Defying Cake).

And, with a little mixing magic, clean hands and no double-dipping, I turned a slice of leftover cake into a bevy of beautiful cake pops.

I simply crumbled the cake into a dish, and folded the frosting into it with a cool spatula, having left it for ½ hour to warm up after being in the fridge so long.

Messily, crumbly, stickily, I rolled about 14 balls of chocolatey walnut cake, and left them in the fridge overnight in my Lakeland cake pop mold to set solid. I stuck plastic lollipop sticks into them (which I had bought from Lakeland a year or so ago), and resisted the temptation to peek.

The next night, I melted some 80 per cent dark chocolate and some milk chocolate that was left over from some Rocky Road tray bakes I had made the previous week, and dipped the cake pops into them until they were covered smoothly. I had to do a lot of twirling over a sheet of grease proof paper to ensure they were coated properly and not dripping everywhere. If you have tips on how to prevent too much drippage, please do let me know, I'd be grateful!

Just before they dried, I coated the top with a few golden stars to add some cake-pop pizzazz and boom! 13 glorious chocolate walnut cake pops. From leftovers to lusciousness in a few easy steps.

Having some clear plastic bags that I use for my small handmade cards, I covered the pops up and tied them shut with a little silver tag. Perfect for taking to the office or storing for a teatime treat!

Chocolate cake pop. Source: Instagram via SimoneySunday

Note: I thought about taking them to share with the office. Honest, I did. But my husband and I ate every single one, and we're not sorry. Just a little ... fatter ...

Delicious dumplings

Winter Warmer. Vegetable Stew with Dumplings. Source: SimoneySunday

Tonight I decided to use up all the vegetables that we had leftover in the fridge, ahead of our monthly food shop. I also had to use up some vegetable suet that was leftover from Christmas. So what better on the coldest night so far in 2016 than to make a delicious stew with herby dumplings?

I had planned for this of course, and had already soaked 1 cup each of lentils, barley, chickpeas, green beans and butter beans on the stove overnight and boiled them up for half an hour before getting down to the stewy business.

I chopped up an onion, and the rest of my broccoli and carrots, added some sweetcorn and a tin of chopped tomatoes, some herbs and seasoning, together with some vegetable stock, and put into the oven with the remaining pulses for nearly 2 hours.

Approximately 30 minutes before serving, I made some dumplings with 60oz vegetable suet, 1 cup of plain flour, 1 tsp of baking soda, 1 tsp of paprika, 1/2 tsp of dried rosemary and some salt and pepper, together with enough water to make a thick dough. Rolling the dough into floury balls - with floury hands - I layered these on top of the stew and put back into the oven for 20 minutes.

Verdict from my meat-eating husband was 'delicious'. And now the fridge is empty, waiting for some more fresh vegetables to be delivered tomorrow night!

As my mother used to say, waste not, want not. Had I thrown out those two sorry-looking carrots or the broccoli, I would not have had such a flavoursome dish. Best of all? It serves four - so more for hubby and myself another time!

Free? Yes please!

Tonight (14 January) I made dinner for two - for free. Let me caveat this: while this blog is predominantly for my own low-cost recipes, often using leftovers, this recipe is neither my own, nor was it using any leftovers. But it was free, and for that reason it gets a mention here. 

This evening my husband carried home with him a brown paper bag. When I asked him what was in it, I got the succinct reply: "food". It transpired that as part of a PR exercise, several bags of 'food' had been delivered to the office, and a couple of days later, the final one - ours - was finally on its way home.

I had been planning to use up the veg in my house, but when I opened the bag it became clear that the contents would not keep. For within the brown paper bag lay a variety of vegetables, including a rather ripe avocado and some downcast spring onions. 

The bag also contained a press release and a recipe. The bag had been delivered from a new healthy eating venture called Mindful Chef.  Its mission is to encourage good healthy and delicious recipes suitable for vegans or those with gluten intolerances. The recipe card I had was for Chipotle black bean burger with parsnip and sweet potato fries, accompanied with an avocado, parsley and cherry tomato salsa. 

Every ingredient had been measured to perfection, from the tiny pot of chipotle paste through to the parsnip and sweet potato. No waste, nothing left over. Exactly enough for two people and I didn't need to add anything to bulk it out (except, of course, for the obligatory tomato ketchup!) 

Rather than write out the recipe I trust the photo (s) to the left and the right will suffice.

They're not very clear but I don't have a decent camera. Or a decent smartphone.

What I loved: 

1) the black beans were lovely and full of flavour. I'm not sure where these particular organic beans can be bought but I suspect they will be relatively expensive compared to a supermarket's brand. I will do a test to see how brands compare as I will do this recipe again.

2) The fact every bit of food was used, with no wastage. You don't need hundreds of ingredients to make a delicious meal.

3) I will be honest. When I first saw it was a vegan recipe, I swore. Effing vegans and their cardboard-tasting no-meat crap. I am not sure why we meat-eaters get so antsy about vegans. Partly because every single thing is healthy and we feel guilty? Or because old habits die hard? I was also a little sad that there was no cheese melting over the burgers. But as tempted as I was to adulterate the recipe with a bit of Snowdonia's finest creamery cheese, I obeyed the recipe and was very glad of it. My husband and I both thought it was delicious, filling and after it, we felt satisfied, without the bloating that often comes with eating rice, potatoes, pasta, etc. 

4) The sweet potato and parsnip fries were enjoyable and we did not miss 'real' chips (even though I make my own potato chips).

5) The recipe was quick and easy to follow. In fact, it was a delight to follow.

Vegan meal. Pic credit SimoneySunday

What I did not like

1) Probably as a result of the bag being left in the office for two days, the avocado was just too mushy to form a proper salsa. Everything in the salsa bowl was covered in a little green slush. I thought it still tasted lush, but I would have preferred a firmer, crisper texture to the salsa. 

However, the lime dressing was a little too sharp for my husband, so perhaps in future I would not use the whole lime.

The slushy avocado and cherry tomato salsa @SimoneySunday

2) I was indeed confused by the very first instruction to 'boil a kettle'. There seemed to be no reason why. Was it to make a cup of tea while waiting for the burgers to cook? Was it to wash the veg? We shall never know. Perhaps MindfulChef could shed some light? 

With those two minor caveats, I have to say I loved this recipe and the idea of creating healthy, gluten-free meals. Indeed, I often cook meat-free meals to make sure we vary our diet and do a little bit to save the planet, but the fact we ate five portions of fruit and veg each in this meal, with no extra naughties save some salt and ketchup, means I am going to introduce more vegan meals into our weekly routine. 

While I would not buy the meal packs from Mindful Chef - we are attempting our own wee garden and have a good local grocer supporting local farms - I applaud and support its endeavours. I just wish there were something similar but cheaper for the people my blog aims to support: those on the breadline, struggling to meet daily bills. This is the sort of healthy, waste-free food so many families need, but cannot always afford.

Turkey Troubles

I love a bit of roast turkey at Christmas time. We get it from our local butcher, from a known farm where the animals are treated well, and I think the flavour of a 'happy turkey' really does come through.

However despite asking for a turkey that would serve 3-4 people, I still ended up with quite a large turkey - maybe our appetites in this country have grown too much because mum and I both recollected that turkeys never used to be so big, even the organic ones. Anyway. Like many families in the UK and no doubt any Western country, we have the age-old problem: What to Do with the Leftovers.

Turkey Troubles. Pic credit: wklw.com

Apart from the ubiquitous turkey sandwiches on Boxing Day, how can one maximise the use of all the meat on the turkey without any waste?

Generally I clean the whole of the turkey, cutting the flesh and putting it into a tub to freeze for a later date. I then get the bones, skin, remaining jelly/fats from inside the roasting pan, breaking some of the bones to get to the marrow, and then boil this up in a large pot to create some delicious stock - either to freeze or to use as the base of a soup.

However, even with this tub full of turkey and the pots of stock inside the freezer, I still have a lot of meat leftover. Here are some of my top five easy recipes guaranteed to whet the appetite; also with turkey being a lean meat, and veg being good for you, these are relatively healthy.

1) Turkey broth 
This is a great way of using up leftover veg, turkey etc on Boxing Day, to accompany the sandwiches.
In my broth, I used the following leftovers:
Roast parsnips (chopped up)
Roast carrots (chopped up)
2 pigs in blankets (chopped up)
Some turkey (small pieces)
All the leftover gravy
Leftover sprouts and chestnuts (chopped finely)
Some of the fat and 'jelly' from the Turkey roasting tin
Some cabbage.
Basically, everything except for the roast potatoes (which were all eaten), the stuffing (which went into the sandwiches) and the Yorkshire puddings.

As everything has already been cooked, the broth only needs to be boiled up once and then left to simmer for 5 minutes (while the sandwiches are prepared).

2) Turkey Tagine
This is not strictly a tagine as I don't own the earthenware pot from whence the dish gets its name. But I couldn't think of anything else to describe the dish - 'Turkey in a pot with cous cous' doesn't have the same kind of ring.

Ingredients:
Chopped up carrot
1 chopped onion
1 courgette
Turkey pieces (chopped)
4 tablespoons of Turkey jelly/fat from the roasting pan
1 cup of water
1 cup of cous cous
Seasoning to taste.

Put the chopped onion, carrot and courgette into a hot, deep pan with some olive oil, stirring continuously. Add the turkey and the turkey stock/jelly from the roasting pan. Stir until the vegetables start to soften and brown.
Add the cous-cous, seasoning and water, and stir
Put a lid on and slow-simmer it for about 5-10 minutes or until the cous cous has expanded and there is no more water in the pan.

3) Turkey shepherds pie
This is another great way of using up Christmas leftovers
Chop up remaining veg, some turkey and some of the turkey stock/jelly from inside the roasting pan and stuff into the bottom of a deep dish. Pour on a little gravy - not too much.
Add some mashed potato to cover the lot, and bake for 20 minutes or so until the top of the potato is brown.

4) Turkey omelette
Fancy brunch? Break 3 eggs, beat them in a bowl with some seasoning - salt, pepper, dried oregano or sage, put into a frying pan. Tear up some turkey and spread over the top of the omelette base. For additional punch, add some of the cooked bacon from the turkey. Grate cheese if you wish. Gently fold in half and cook for a few minutes on one side until golden brown, then flip to the other side and repeat.

5) Turkey pie
There is usually a lot of pastry left over from the mince pies/cheese straws/strudels that are baked up before Christmas.

Take the pastry and roll out to cover the base of a pre-greased pastry dish. Bake in the oven for 15 minutes or so with some ceramic baking beads so it remains flat after being cooked.

Take some turkey, chopped up veg and some of the leftover jelly from the roasting tin. Fill the pastry base with plenty of filling. Roll another thin crust and put the pie back into the oven and bake it for 20 minutes or so, until the top is glazed and brown. Best served hot - but can be cooled and frozen!

Tropical fruit cake

One of the (admittedly many) things in life that winds me up is the amount of fresh fruit and vegetables jettisoned routinely in this country.

According to campaign group LoveFoodHateWaste, ordinary households throw away almost 50 per cent of the total amount of food thrown away in the UK.

This approximates to a staggering 7m tonnes of food and drink a year, more than half of which is food and drink we could have eaten.

The group claims that wasting this food costs the average household £470 a year, rising to £700 for a family with children, the equivalent of around £60 a month.

As long ago as 2008, the Institute of Food Research highlighted the appalling waste of fresh fruit and vegetables.

Here are some statistics: 

• 359,000 tonnes of potato goes uneaten every year, including 177,400 tonnes of potatoes thrown away whole and untouched (49%). 
• There are 190,000 tonnes of apples thrown out each year, including 178,800 tonnes thrown away whole and untouched.
• The food that is bought and then thrown away uneaten in the greatest proportion is salad; in the UK 45% by weight of all purchased salad is thrown away (60% by cost). 
• 26% of fresh fruit is thrown away untouched. 

Source: IFR report 2008

With this in mind, I have sought to minimise any waste in my house, going to great lengths to, for example, blanch and freeze vegetables, pulp apples into jams, sauces and puree (which can be frozen) and use up any leftovers to create tasty dishes.

Wasting food costs the average household around £60 a month

Last night, I decided I had seen enough of my remaining top quarter of a pineapple, some sad grapes and sorry-looking figs loitering in my fridge. But instead of throwing them out, I turned them into a delicious Tropical Fruit Cake. A note: I always wash fruit before eating/cooking with it.

Tropical Fruit Cake. Photo credit: SimoneySunday

Ingredients
1/4 slightly less fresh pineapple, finely diced
2 slightly less fresh figs, peeled and then finely chopped
1/2 cup of Raisins (fresh and leftover from the Christmas pudding and Christmas Cake)
Grapes, chopped in half
2 tablespoons of spiced rum
3 cups self-raising flour
250g of Flora Light (slightly salted)
2 cups of Demerara sugar
3 medium eggs
1tbsp of ground ginger

How to
Pre-heat the oven to 180.
Whisk the butter and sugar together until it creates a smooth fluffy paste
Add the eggs and stir well
Add the fruit, rum and ginger and stir thoroughly
Slowly fold in the flour until the batter is mixed well
Put into a pre-greased baking tin (I used a 30cm loaf tin)
Bake on 160-180 (depending on your oven) for 30-40 mins or until a knife inserted into the centre of the cake comes out clean*
Leave to cool for 15 minutes, then wrap in silver foil to keep it moist.
Tuck in with a nice cup of tea.

*bear in mind if your knife enters a chunk of pineapple, it will streak, so try stabbing it twice. Go on, it can be quite cathartic. I promise.

The result was a lovely, fruity, spicy cake, soft and moist and crumbly. You can also pretend it is healthy because of the fruit. Ahem. I might also try adding glace cherries next time for some additional lift.

If someone could also please recommend a good camera for food pics, I'd be grateful. I don't currently have a working camera and my Samsung 3S is not great at capturing photos of food or anything remotely close-up. Thanks!

Salmon and Feta Leftover Pie

Watching television programmes such as The War on Waste about people throwing perfectly good food and clothes away makes me angry.

I have never been a wastrel. I was not brought up to consume without conscience. Moreover I was also blessed with an imagination which has helped me make the most of whatever leftovers and remnants I could find in my home.

It does not take a genius to work out that supermarkets want you to throw good food away instead of pickling it or freezing it, because their business model depends on the relentless spend, spend, spend of the consumer.

So this Sunday I decided to cook a two-course meal using only leftovers or 'out of date' food. The menu was: Salmon and Feta layer pie with filo pastry, and a spicy bread and butter pudding. I'll do the pudding separately because I'm lazy when it comes to posting stuff. Honesty, eh?

The date of eating was Sunday 15 November. It's now Tuesday 17th and we're both still alive and hearty, thank you very much!

Indeed, I have never seen this recipe anywhere before and so I believe what you are about to read is a world exclusive - the finest luxury leftover pie for you to try yourself. It really was tasty - light on the palate yet packed full of punchy flavour.

Salmon and Feta pie. Made with love - and leftovers

Ingredients:

Loch Fyne Smoked Salmon - Frozen on day of purchase (August). Consumed: November

1/2 pack of Feta cheese - use by date 30 October. Consumed: November

1/3 pack of mushrooms - use by date 6 November

1/2 tin Heinz Mushroom soup - October 2015 use by date 

One onion, use-by date 30 October. Still hard, dry and firm thanks to a good fridge.

6 sheets of Filo pastry, found secreted in the back of the freezer since March 2015

Teaspoon of dried Saffron, found in my husband's possession, dated June 2012. Yes, 2012.

Salt

Pepper

Home-grown chives and parsley (obviously these were in-date)

Well, I have NEVER seen a recipe for this, and I have never made this before so I was basically making this recipe up out of my own head. So it was complete trial and error. 

NOTE: I am sure the smoked salmon can be swapped for a tin of salmon. So give it a go.

How to: 

Prepare the pastry

Defrost the pastry slowly (DO NOT MICROWAVE IT INTO FROSTLESS SUBMISSION)

Carefully peel the layers and fold a first layer into a lightly oiled square pyrex cooking dish. Mine is a square 13'inch by 5inch deep pan.

Brush lightly with oil.

Make the filling

Chop the onion finely and add to a pan with some olive oil. Stir until a little brown.

Clean and chop the mushrooms, add these to the pan along with the seasoning. Add garlic to taste.

Add the salmon, making sure to stir well for three minutes. 

Add the mushroom soup, stir well for another minute.

Chop and add the feta cheese, stir gently and remove from the heat.

Layer a little of the salmon and feta filling onto the bottom sheet of filo pastry.

Add another layer of pastry on top of this as if it were a lasagna, repeat the process until all the filling has been used up.

Layer the remaining filo pastry over the top, brush with olive oil and a little paprika or herbs of your choice, and bake for c.20 minutes at 180 degrees.

And there you have it. It served four (so we ate the rest on Monday). We served it the first day with a Greek Salad made by hubby and the following day with carrots (which were also two days past the use by date!) and peas. For hints on how to keep carrots crispy and crunchy, see here.

Let me know how your version turned out - and if you swapped any ingredients with great success! 

Things go wrong... before they go right

In the halcyon days of summer '15, namely the couple of summery days that actually graced the UK this August, I decided to make some healthy salady accompaniments to dinner.

Having had at work a mango salad one day to go with (if you can believe this), a roast squash samosa and way too much rice, I thought I would replicate the salad with some light, poached salmon and vegetables for dinner at home.

I knew I had a mango in the fridge getting a little sorry for itself, I had plenty of spring onions and a brown onion leftover and I had some tomatoes and peppers that I needed to use up. Never throw anything away!

So all I had to buy was a cucumber.

I dutifully washed and diced all the vegetables and started to compose the salad.

Alas it was not to be. The mango was far too soft and it made the whole salad look as if it had been left out all day in the sunshine to melt.

This was the result - still colourful but pretty sorry for itself.

All by myseeelllllf, 

With just 20 mins until the hubby was due home I wanted to perfect it, but how? Sure it tasted okay, but it looked weird and it had a floppy texture.

And then I remembered that a friend of mine in Canada had made a salsa salad with peaches in it. Peaches - I had none of these.

However, I did have a couple of nectarines in the fridge.

So I put the offending salad into a little tub for me to take to work for lunch the next day, and began again with the leftovers - or leftovers of the leftovers that I had been using initially, and swapping the nectarines for the Mango.

The result: much more solid, much firmer.

Ingredients
One FIRM Mango (or 2 Nectarines)
1 brown or red onion, diced
1/2 cucumber, chopped finely
1 yellow pepper, diced
2 tomatoes, diced
Lemon juice (freshly squeezed or from a bottle)
One small chopped red chili pepper
1/2 teaspoon of dried parsley

How to: 
Wash everything carefully
Chop it all up, mix it up, chill and serve
Time: about 10 minutes to prepare

It really is a great way to combine a range of fruit and veg leftovers, perhaps bits that might be too small to use as side-dishes in their own right, so it cuts down on food waste.

As it is a slightly more 'exotic' kind of salad, it looks very swish when presented on the table along with whatever else you are serving, as well as being a healthy alternative to many accompaniments.

The Nectarines Saved the Day. Pic: SimoneySunday

It goes very well with fish, chilli, couscous or fishcakes and is very simple to make.

Bad Boy Mac 'n' Cheese

Yes, yes, yes, yes, yes, yes, oh my days, yes. Photo: Simoney Sunday

This is a classic, comfort food dish and most people have their own way of making macaroni cheese. 

But I like mine extra, extra cheesy, with minimum effort, stuffed with zing and flavour.

Obviously the fewer ingredients you have to buy, the better. But I like to use leftovers - either shreds of roast chicken from the Sunday dinner - or, in this case, two hot dog frankfurters that had failed to make it into a soft white roll and smothered in mustard and ketchup at a barbecue a few days before. They were so lonely, sitting there in my fridge... until Bad Boy came along.

Ingredients (Serves four)

1/2 pack macaroni; 250g of a 500g bag. I used Tesco's own label but a basics or budget one works just as well.

1/3 (roughly 150g) of a 450g block of mature cheddar. Again we used Tesco's own label.

3 tablespoons of flour

1 cup of milk

Small knob of butter

Spinach

1 brown onion

1 clove of garlic

Frankfurters

In fact, everything here was Tesco's own label apart from the Frankfurters. Why pay through the nose for brand name food when you're cooking on a budget?

To taste:

I grow my own mini chillies and chives on my kitchen windowsill, then dry and store the chillies for later. For this, I used just one.

Paprika

Salt and Pepper

Parsley

Feeling Extra?

Lightly shaved parmesan and breadcrumbs for a topping. (TESCO!)

How To

Put the macaroni in a saucepan and cover with water. Set it to boil and stir frequently to prevent it sticking.

Dice the onion, crush the clove of garlic, finely cut up the chilli and put these to brown a little in a frying pan with a little cooking oil. Remove from heat and set aside.

Chop up the frankfurters and set these aside.

Grate the cheese and set aside in a bowl.

In a separate saucepan, drop in the butter, then the flour and stir into a smooth paste. Quickly add the milk and stir vigorously and continuously on a low heat to remove all lumps and bumps.

When it looks like it is starting to thicken, scoop a handful of grated cheese, the salt, pepper, parsley and paprika and stir together.

Once it has thickened into a yellow cheese sauce, take it off the heat and make sure it is not sticking to the pan.

When the macaroni has softened, drain immediately, and mix it into a casserole dish together with the onions, garlic, chilli, frankfurter and spinach.

Add the cheese sauce and make sure it is stirred in well.

Toss the remaining cheese all over the top of the mixture and put into a pre-heated oven at 160 degrees Celcius (gas mark 3) for about 8 minutes.

If you want to be extra, add a little grated parmesan to some breadcrumbs, then toss this over the cheese on top of the food before it goes in the oven.

Yep, it is delicious x

Magic Soup

You know the old adage: feed a cold,starve a fever? This is a truth that most people do not understand. They think that it means feed someone if they have a cold, and starve them if they have a fever. They think wrong, based on an ignorance of English proverbs and medicine. It means 'if you have a cold, eat well to prevent a fever from taking hold'. Effectively, you starve off the fever from taking over from someone with a cold.

I do believe that natural cures are the best: fresh fruit and vegetables, hot lemon and honey, ginger, garlic and so forth. For any cold a powerful blend of herbs in a hot chicken broth is part of the solution. This is my own recipe for a herby soup that will help effect an 8-hour turnaround in the event of a cold.

It is also a lot cheaper than buying a host of ever-expensive medicines at high-street stores, and is a great way of using up leftovers. Healthy and on a budget!

Therefore I call it Magic Soup.

You will need:
5-6 small chicken breast strips
3-4 cloves of garlic
1 small onion
1 cup of peas
1 cup of sweetcorn
1-2 tablespoons of honey
1 small chilli pepper
2 chicken stock cubes
1 teaspoon of mint
1 teaspoon of rosemary
1 teaspoon of saffron (optional)
Pinch salt
Pinch celery salt
Ground black pepper
Dash of paprika

Take a large saucepan and put in a little oil, the herbs, finely chopped garlic and a finely diced onion. Heat this up with the honey, stirring continually.

Add the diced chicken, the peas, the stock cubes and the sweetcorn. Stir until the chicken is part-cooked and covered with the seasoning.

Cover with 1.5 pints to 2 pints of water and leave to boil for 20 minutes.

Add salt, celery salt, pepper and paprika to taste.

It should look like a clearish, sparkling broth and have a good kick to the back of the throat with every spoonful.

Serve generously, it is a powerful, good, tasty soup with a chilli, garlicky hit that will get to work immediately.

It cured man-flu, it can cure any cold.

The No-Bread Budget Pizza

Chicken and Olive Budget Pizza. Credit: SimoneySunday

I am attempting to diet. Not successfully, I might add. But I have been experimenting with ways to cut down on the carbs, boost the protein and decrease the snacking. I have also endeavoured to avoid the temptation for a take-out after work, particularly my husband's favourite post-press day go-to culinary delight: the two-for-Tuesday.

Mostly this has been a success. I have not purchased or partaken of my darling treat, a bag of crisps, for a couple of weeks. I feel healthier, less bloated and more energetic despite the growing workload that is inevitable in the run-up to the end of the tax year. Sadly today an enormous chicken, bacon and brie baguette leapfrogged the canteen counter and forcibly entered my mouth. I did fight it off bravely but I was overcome. I lived to fight another day...

One of my favourite experiments so far has been the no-bread pizza which I believe I have invented although no doubt if I could be bothered to search online, I would discover had already been discovered. So I believe that if I do not search, I will not find, and therefore will not have to feel bitterly disappointed.

It is basically a thick egg omelette, so no gluten or starches at all. Usually my omelettes are light and fluffy affairs, folded gently like an eggy cocoon around sun-blush tomatoes and cheese. But to create a decent pizza-dough like base for two people, I used six medium eggs instead of the usual four.

Obviously apart from being gluten-free and lower-calorie than shop-bought or pizza delivery, it also costs far less, especially if you are using up leftovers.

Ingredients
6 medium eggs
Herbs and spices
Tube of tomato puree (or ketchup would also work although it tends not to have as good a texture)
Grated cheese
Ham
Chicken
Olives
Or any topping of your choice.

How To
Mix eggs well with herbs and spices of your choice. I used a pinch of salt, a crackle of pepper, a scattering of tarragon and a shaking of paprika.

When these are beaten, pour half the mix into a round pancake pan, which has already been heated up with a little olive or sunflower oil. Make sure it spreads evenly, and use a spatula to stop it sticking. When it has almost solidified on top, gently place it onto a pizza tray. Spread some tomato puree over for a base. This can get wonderfully gooey, so have fun and don't worry if it does.

Whack on your chosen ingredients in a roughly even pattern to cover up the bare bits, then grate a shed load of cheese over it. Put it into a warmed up oven and bake at about 160-170 degrees Celcius (gas mark 3-4) for 3-5 minutes or until cheese has melted. Timing will depending on your type of oven.

Ham and Chicken Budget Pizza. Credit: SimoneySunday

Hey, yeah I said lots of cheese. What? I said this was a no-bread pizza, not a no-fat pizza. What do you think I am, a monster?

Food Hack #98: Get that Salad Dressed!

Cheat's salad dressing

Do you ever have an urge to eat salad when you get in from work? You do? Crazy child. But who am I to judge? In fact I am here to help. If you have any leftover honey or Dijon mustard in a jar, here is how to create your own vinaigrette dressing cheaply and quickly.

Let's face it, paying £3 for an upmarket, home-style dressing is just nonsense when you can do it yourself for free!

Ingredients
Honey
Dijon or other grainy mustard
Vinegar
Olive Oil

How-To
If you have a smattering of runny honey left in a jar, add a few teaspoonfuls of Dijon mustard. Likewise if you have some Dijon mustard left in a jar, add a few teaspoonfuls of clear runny honey.

Then add a few ml of olive oil - about two teaspoonfuls, and a few dashes of red wine or white wine vinegar, replace the lid and shake what your mother gave you, and well.

Once it has all mixed together, et voila! You have a delicious salad dressing made up of leftovers.