Archives for posts with tag: Food

This soup is so delicious!  In Scotland we like to dunk about 4 slices of bread in the biggest bowl of soup you can get and slam it down quick without even tasting it!  Its kinda a tradition! lol .  With this soup – too much can be too filling because of the cream. We like a medium sized portion with a nice warm crusty roll or baguette – go ahead and add to the richness by putting butter on your roll and watch it melt with the heat – its DEVINE!

  • 1 kg pumpkin – deseeded, peeled and cubed – or you could use butternut squash
  • 2 onions chopped finely – I used 3 because they were really small
  • 3 tbsp olive oil
  • 700 mls Vegetable stock (or chicken) – I used 2 knorr vegetable cubes
  • 6 dashes of tabasco sauce
  • level teaspoon of chilli flakes
  • 150 mls double cream
  • salt and pepper
  1. Fry the onions in the oil in your soup pot until soft but not brown
  2. Add the pumpkin and fry until it changes colour – like almost golden (lighter)
  3. Add the stock, tabasco and chilli, bring to the boil and simmer for about ten minutes – the pumpkin should be soft by then
  4. Add the cream, bring back to the boil then blitz with a handblender – then serve – I however like to let it cool and put it in the fridge for a while to let all the flavours intensify, then take out and reheat what I need.

Enjoy x

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Aw so tasty – heres the recipe I posted before – https://kscookinginthekitchen.wordpress.com/2012/04/08/frittata/  I added some cheddar and mixed it through then put mozarella on top!  Mmmmmmmmm  Me lovvas a wee frittata – thinking about making another with the leftover potatoes from yesterday – GREAT for using up leftovers!

 

Enjoy x

 

 

As you all know from my previous post I am soooo proud that I managed to make top notch yorkies!  So I decided to make some mini toad in the holes for my Jubilee Celebration.  Here is the recipe for my yorkies – https://kscookinginthekitchen.wordpress.com/2012/04/08/yorkshire-puddings/ and then simply add one or two chunks of cooked sausage (I made some links the night before) before putting in the oven.  I served with some buttered baby potatoes and I made some onion gravy – but to be honest – its too complicated to post the method for making the gravy cos I ‘steal’  it when I am making stewed sausage – so when I make my legendary stewed sausage I will post the recipe then – I plan to within the next week or two.

 

 

 

 

 

 

You can see the spicy drummers next to the Union flag paper plates! lol.  This was too easy to make…

  • 4 tablespoons of ketchup
  • 4 tablespoons of soy sauce
  • 4 tablespoons of honey
  • 5 teaspoons of  hot chilli powder
  • 12 chicken drumsticks
  • lots of crushed garlic

Simply mix in a bowl and them toss the chicken in them then roast til ready – I like them blackened and crispy.  My guests remarked on the hottness of the chicken so use the chilli wisely.  Me? – I like to scare my guests…

 

 

 

 

Jubilee weekend is here but I wont make jubilee themed cupcakes like everyone else will – I do not enjoy baking but I like the idea of pretty things sitting on a cake stand.  Cake stands look wonderful!  So – I decided to to put some beautiful sandwiches on a union flag patterned cake stand. 

On the top tier I got some flour wraps and put garlic cream cheese and french garlic sausage, rolled them up, put in the fridge overnight and then cut at angles – delish!  I have to admit we ate a few – the smell was too tempting! lol

On the middle tier are some cucumber sandwiches – not just cucumber cos that would be mega boring now wouldnt it? lol – So I got a slice of white bread, spread it with cheese n chive spread, brown sliced bread on top, buttered it and added 9 thin slices of cucumber before putting another white slice of bread on top.   Then on top of these 3 tiered sandwiches I put another layer of 9 thin slices of cucumber on top, cut the crusts off and then cut into 9 squares and secured with a wee union flag stick!

On the bottom tier are rolls halved with the expected coronation chicken on them!  Cheats coronation chicken of course cos its me! lol.  3 chicken fillets oven baked, cooled then cut into small chunks.  Then about 200 grams of mayo, 150 grams of mango chutney – I used Asdas special mango, apple and ginger chutney – I dare you to smell it without allowing your saliva to form in your mouth – IMPOSSIBLE!  And then about 4 or 5 teaspoons of medium curry powder.  Mix together and hey presto!

Ok so yesterday I had a wee celebration to mark the Queens Diamond Jubilee.  Any excuse for some lovely food and fine alcohol!  My only wish was to have the sun shining so we could all sit in the garden – but no – not in Scotland!

I apologise for the bad photography and poor presentation – I was running late – as usual – and I just threw the food on the table! 😦

First up – some sarnies!

Next up mini toad in the holes with onion gravy and buttered potatoes.  Chicken was on the menu too – plain drumsticks and also some spicy drumsticks

 

Frittata!

 

Potato salad

 

Trifle 

 

I set my niece a challenge – asked her to make a traditional Victoria sponge – the recipe she followed was not so traditional and for some apparent reason when she added pink colouring to the icing- it turned orange…go figure! lol.  It tasted great though – so a big well done to her!

 

I will soon post details of recipes/techniques used – but for now I am going to enjoy some sausage sarnies and watch the 1st of 3 days of Jubilee celebrations on TV whilst I ‘recover’ from my indoor street party!

 

Enjoy x

This is a warm and hearty stew.  It will probably be the last time I cook it until Winter because Summer is defo here!  The smells that come from this dish are amazing!  I like to make the casserole a day in advance because the garlic and rosemary really fuse together with the flavour from the chicken and vegetables.  So I made this on Thursday and we had it last night for dinner!

INGREDIENTS

  • 3 uncooked chicken fillets, chopped into bite sized pieces
  • 1 carrot chopped into thick rounds
  • 1 onion sliced thickly
  • 3 cloves garlic chopped small
  • sprig of rosemary  – take off the sprig and chop
  • stock/gravy – I use 5 heaped teaspoons of bisto beef powder
  • 600mls cold water
  • have a thickener for the gravy on standby incase lots of juice from the chicken thins the gravy – eg cornflour – I use Bisto chicken granules

METHOD

1)  Pre heat oven to 180* fan. 

2)   Put carrot, onion, garlic, rosemary and chicken into a big casserole dish

3)  Add the bisto powder to 100mls of water and mix until dissolved, then add to dish

4)   Add remaining water and mix through

5)   Place lid on dish and put in oven for about 1hr 10 mins stir half way.  Judge for yourself – its really until the chicken is cooked through and the vegetables are soft.

As usual I forgot to take a photo once plated up – we had it with creamy mashed potatoes and mashed turnip – it is really an ideal winter warmer!  So no more for my family until it is nearly Santa Claus time! lol

Enjoy x