The Latino Express—Nigella’s sweetcorn chowder

 

I have been searching for this recipe for sweetcorn chowder, from Nigella’s latino recipes from her Express episode shown last night. I only have a basic guide to it, I am sure this would be great to make to serve in my new denby soup bowls  

Sweet Corn Chowder ~

 500g Frozen sweetcorn defrosted
3 spring onions
3tbs level of semolina
1 Clove of garlic
Just under 1 litre of water
A few glugs of concentrated veg stock. (amounts kindly provided by sammyb  thanks

gentle fry the chopped spring onions with a chopped clove of garlic, drain off oil

place the sweetcorn, spring onions, garlic and veg stock with water in blender

  Once blended place it all back into pan, add semilona, bring to boil and simmer. ( thanks Nicola, for all your tips

place the soup in the blender and then serve with tortillas and cheese 

 

 

Nigella’s quesadillas

 

After my traumas over the weekend, it was relaxing, just to sit and chill and watch Nigella cook. 

Lat night episode of Nigella’s Express, was all things Mexican, which I adore.

 She made these quesadillas and they look moresish. I am a big fan of quesdadillas, since hubby took me to London for the weekend, for my 40th birthday,  we ate the most amazing duck quesadillas in a fab bristo, just near Convent Garden!!

 I am going to have a bash at making these: 

Ingredients
For each quesadilla
1 soft flour tortilla
30g/1oz thinly sliced cured ham
3 thick slices pickled green jalapeño peppers, from a jar
50g/2oz grated cheese
1 spring onion, finely sliced
few leaves fresh coriander
1 tsp olive oil (not extra virgin)
ready-made salsa, to serve
Method
1. Heat a ridged griddle pan.
2. Place the tortilla onto a work surface and cover with the ham.
3. Over one half of the tortilla only, sprinkle the jalapeño slices, grated cheese and chopped spring onion. Scatter over the coriander leaves.
4. Fold the tortilla in half to enclose the filling in a half moon shape.
5. Carefully lift the tortilla up and brush each side with oil before placing it onto the hot griddle. Griddle for a minute on each side, or until lightly charred and the cheese has melted.
6. Using a fish slice, transfer the tortilla to a board or plate and cut into three triangles. Serve with a spoonful of salsa.

Calling all moneysavingexpert addicts in withdrawal!!

 

I have been a member of  the money saving expert forums since 2005. I have made many friends and saved massives of money, by using the tips given by the members on there. The forum is like a mini, virtual community, all of it’s own.  

The members share their money saving tips with one another, freely. If someone runs into trouble, of any kind, members are there to listen to one another and provide support and often lend an sympathetic ear!

The forum was the reason I began this blog, I have learned so much, about living frugally, but richly, I have learned how to menu plan for maximum efficiency and to be honest, learnt how to downsize and  still live a content life!

I know lots of the members will be missing posting, I know I am suffering! It was very reassuring to hear from some of MSE addicts in the post below. We need to keep in touch, until the site is fixed.    I have just read Martin’s blog and the virus sounds like a nasty one!!! oochh!…….. He is saying it might be quite expensive to mend, I just hope it happens quick.

As for the perpetrators of this nasty attack. Stick your zombie virus, ddos, where the sun don’t shine!!! 

So, in the meantime whilst we wait for them to fix MSE, please feel free to air your views on here

Arghhhh!!!! No, my favourite site has been Ddos attacked!!!

OMG! I am having such a bad day, first, I have managed to scrape hubby new alloy wheels, (£300 worth). You might think well that’s no such a big deal? Oh No, it so is!! They are his most prized treasured possessions, he worked loads of weekends to pay for them and I am in BIG BIG trouble!!!! We could be talking divorce here!

Well, if that’s not bad enough, I try to talk to my buddies on  forums.moneysavingexpert.com  and tell them, but could not get on, at first I thought it was just a minor server glitch, but now to my utter horror, Martin Lewis, whose site it is, has posted a message saying that the site has been attacked miliacously with a  ddos = Denial-of-service_attack. He appeared on tv last night informing people how they could claim money back on mis-sold ppi policies. I believe this is the reason the site and forums have been attacked.  I can’t that someone would do that? His forum is a lifeline for many people and there is a real feeling of community spirit on this site. To say that I am gutted, is an understatement!!  Anyone from MSE  please talk to me, having serious withdrawal symtoms

So, you think nothing more could go wrong after those events, oh, no, guess what my dyson hoover just blew up!!! I have had this hoover about three years and I suppose it’s done quite well to last this long. Hubby, bless him has just given me his weekend job money for a new one!! After what I did to his car too!!!

I have tried to console myself, I have in the oven, as we speak, apple crumble for puds later, here is the recipe!  taken from bero book

Ingredients
Crumble:
300g/10½oz plain flour, sieved pinch of salt
175g/6oz unrefined brown sugar
200g/7oz unsalted butter, cubed at room temperature
Knob of butter for greasing

Filling:
450g/1lb apples, peeled, cored and cut into 1cm/½in piece
50g/2oz unrefined brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
2. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
3. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
4. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
5. Serve with thick cream or custard.

Jamie’s Fish & Chips- A great British favourite

Just arrived back from the local libary and I have a copy of Jamie Oliver, Jamie’s dinners book. I really like the style of this book, it’s easy to follow and he has some fab recipes in there. This one caught my eye.

   

Ingredients
beef dripping  (obviously not for veggies) or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
 

For the fish:
4×175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
225g/8oz self-raising flour, plus extra for dusting
salt and freshly ground black pepper
300ml/10fl oz fridge-cold lager

For the chips:
6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are)

Method
1. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
3. Increase the heat of the fryer to 180C/350F.
4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
5. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish.

Best served with salt and vinegar,  tinned mushy peas, bread and butter and of course a cup of tea!!! Very British!

Nigella’s Rapid Ragu

Had a very good week, so far, my blog stats hit  12,000 yesterday, so was very chuffed!!!  Life’s good and sometimes it’s those little things that make it great!!!

I have starting trying some old fashioned recipes for my book and have quite a collection now! 

My son is visiting  his friend’s this afternoon, he is going at 3pm and having a sleepover, so it will be very quiet here tonight, hubby is working and that will just leave  me and our puppy dog

I fancy some comfort food and watching some soaps tonight, Ugly Betty is on at 9pm, so want to be settled by then. I am  considering  doing myself a bowl of Nigella’s rapid ragu, it looks tasty. 

Ingredients
2 tbsp garlic oil
125g/4½oz cubed pancetta
500g/1lb 1½oz minced lamb
75g/2¾oz caramelised onions (from a jar)
80ml/2¾fl oz marsala wine
1 x 400g/14oz can chopped tomatoes
75g/2¾oz green lentils
125ml/4½fl oz water
50g/2oz grated Red Leicester or cheddar, to serve (optional)

Method

1. Heat the oil in a wide saucepan and fry the pancetta until beginning to turn crisp and golden-brown.

2. Add the minced lamb, breaking it up with a fork, and stir until browned.

3. Add the caramelised onions, marsala, tomatoes, lentils and water and bring to the boil. 4. Reduce the heat and simmer for 20 minutes, stirring occasionally.5. To serve, divide the ragù between four serving bowls and sprinkle with grated cheese, if using

Halloween week —-Menu plan– w/c 26/10

 

Just completed my menu plan and I am about order grocery shopping from Mr. T for next week, to be delivered  on Saturday. Now bear in mind, I am back at work on Monday, so it’s gotta be quick, easy and no messing about.  Halloween night is on Wednesday, next week and I have had a special request from my 11 year old son (fuss pott), to make some spooky scary foods, so here goes…………..  

Saturday breakie:  free range poached egg on wholemeal toast( hubby wants  1 slice of bacon with his!! pigsy!!  ) 

Saturday  lunch: paninnis with ham and cheese

Saturday tea:  oven baked south fried chicken, home made wedges and sweetcorn

Sunday breakie: gonna do Nigella pancakes again, they were  delish

Sunday lunch: German recipe: pork chops in breadcrumbs, oven baked ,served with german cucumber salad and boiled potatoes

Sunday tea: night off, takeaway pizza

Monday tea: Ham and egg salad with boiled potaotes.    Apple pie and custard

Tuesday tea: Home made fish and oven chips

Wednesday halloween tea: A carefully choosen selection of halloween food that fuss pants will eat !!!  hummph!   off  list below

Thursday tea: slow cook sausage  cassserole with jacket potatoes and green beans 

Friday tea: fish fingers, oven chips and beans.

p.s  Just had to lol, I went on April wine’s blog and she has recently seen some  cool t shirts in LA, one of them said ” Rehab is for quitters” I thought this was quite funny and reminded me of a book I read last year, Racheal’s Holiday, all about rehab and really good…….. hmmmmm  

Halloween party—Food ideas

 

I am just compiling next week’s menu plan and it’s exactly a week today to halloween!!!  I have been trying to think of penny pinching halloween food, it’s got to be cheap, as I am trying to stretch out our food budget till we get our salaries next week! Here are some of my ideas, my 11 year old son is getting really excited!!   I think we will eat first, then just as it’s getting dark we are going to watch a really scary dvd!!! 

mini pizzas - cooked scabs
mini sausages - dead mans fingers
cheese puffs - well there are orange so go with halloween
egg sandwiches - chopped up brains in bread
tomatoe ketchup - blood of course
use liquorice laces to make spiders webs on cakes

Warlocks wands - Chicken satay sticks
Vampire soup - Red pepper & tomato soup
Hounds of hell - Either chilli or curry
Witches fingers - Cocktail sausages
Gremlin balls - Melon balls
Creepy cakes - Fairy cakes
Goblins bones - Chicken drumsticks

Ghostly Goulash— see my goulash recipe

  Drinks:   Bugs Blood:

Mix 1 litre of cranberry juice into a jug with 250ml of orange juice. Top with lemonade or sparkling water.

 Witches brew - Hot punch

lime juice and cherryade

Nigella’s spicy sausages with halloumi and peppers

 

Nigella made this recipe look so easy, It looks perfect for a  Saturday Evening girly night, when my best friend comes round, think it would be great with a big glass of rose wine :)   

If you slice them thinly enough, you can use fresh bell peppers here. Merguez is  Nigellla’s spicy sausage of choice, but chorizo has a longer fridge life if that’s a consideration.

Ingredients
8 merguez or other spicy sausages, such as chorizo (weighing about 340g/12oz in total)
1 x 250g/8oz block halloumi cheese
1 x 220g/8oz jar flame-roasted peppers, drained ( i think I have seen these quite cheap in lidl)  
1 tbsp garlic-flavoured oil
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the sausages into a low-sided roasting tin (this makes the cooking time shorter).
3. Cut the halloumi into 0.5cm/¼in slices and lay them on and around the sausages in the tin.
4. Cut the peppers into chunks and strew them around the sausages and cheese. Drizzle over the garlic-flavoured oil.
5. Transfer the tin to the oven and bake for 15-20 minutes, or until the sausages and cheese are golden-brown. 

I am going to serve this with Italian ciabatta bread, fresh out of the oven, I just gotta find a place that stocks halloumi cheese?? hhmmmmmm

Nigella’s Chocolate pear pudding

Watched Nigella last night, it was the sos storecupboard episode, She uses her pantry and freezer and conjures up some fab meals and pudds. I have already listed her brandied bacony chicken, a few posts below. One of my favourites is the Chocolate pear pudding, it looked really yummy! 

The sponge itself does make a little bit of its own sauce, so if you really don’t want to make some separately, just serve it with chocolate ice cream.

Ingredients
For the pudding
2 x 415g/14oz cans pear halves in juice, drained
125g/4oz plain flour
25g/1oz cocoa powder
125g/4oz caster sugar
150g/5oz unsalted butter, softened, plus extra for greasing
1 tsp baking powder
¼ tsp bicarbonate of soda
2 free-range eggs
2 tsp vanilla extract
For the sauce
1 x 170g/6oz can evaporated milk
½ tsp instant espresso powder
150ml/5fl oz golden syrup
100g/3½oz dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
Method
1. For the pudding, preheat the oven to 200C/400F/Gas 6 and grease a 22cm/8½in square ovenproof dish with butter.
2. Arrange the pear halves over the base of the dish.
3. Place all the remaining pudding ingredients into a food processor and blend to make a smooth batter with a soft dropping consistency.
4. Spread the batter over the pears in the dish, then transfer to the oven and bake for 30 minutes.
5. Remove the pudding from the oven and let it stand for 5-10 minutes, then cut into slices.
6. For the sauce, place all the sauce ingredients into a small pan and heat gently, stirring frequently, until smooth and well combined.
7. To serve, place the pudding into bowls and pour over the chocolate sauce