Ingredients For the Pasta: This recipe is for 4 people, but the rule I follow is 1 egg, 100g flour per person. 4 eggs 400g Plain Flour Generous pinch of salt Additional: 3 Courgette, grated 4 chillies, deseeded, thinly sliced 6 garlic cloves, thinly sliced Extra virgin olive oil Method Heap the flour on a clean work surface, making a well in the centre. Crack … Continue reading Recipe |Chilli Prawn Tagliatelle
Let’s be honest, whats NOT to love about a tower of cookies?? I admit, I almost didn’t want to share this recipe, in the hope that should their be a cookie contest with my friends – I would win hahaha! It seemed a little selfish though, so here we are! ❤ If you take out the mixed spiced, this is a really good basic recipe, … Continue reading Recipe | Yummy Spiced Cookies
Ingredients 4 baking potatoes, scrubbed and cut into wedges Olive Oil, enough to coat the potatoes 2 tbsp Cajun seasoning For the Cajun seasoning 6 tbsps paprika 1/4 cup kosher salt 2 tbsps ground black pepper 2 tbsp ground white pepper 2 tbsps garlic powder 2 tbsps onion powder 1 tbsps dried thyme 1 tbsps cayenne pepper Salt and freshly ground black pepper, to … Continue reading Recipe | Cajun Spiced Potato Wedges
Ingredients 500ml Double Cream 125ml Whole milk 1 vanilla pod 5 large egg yolks 50g golden caster sugar, plus extra for the topping Method Preheat the oven to fan 160C. Sit four ramekins in a deep roasting tin (or a large deep cake tin) – one that will enable a baking tray to sit well above the ramekins when laid across the top of the … Continue reading Recipe | Creme Brûlée
Ingredients 2 duck breasts 1 thyme sprig, finely chopped 1 Rosemary Sprig, finely chopped Oil – to grease Sea salt, crushed – enough to season Method Score the skin of the duck breasts with a sharp knife and season well with the thyme, rosemary, salt and pepper. Heat a a very small amount of oil in a non-stick frying pan, and place the duck breasts in, skin-side … Continue reading Recipe | Herb Salted Duck
Ingredients For the base 100 grams unsalted butter 225 grams digestive biscuits (crushed) 1½ tablespoons brown sugar For the filling 100 grams cream cheese (full fat) 50 grams caster sugar 100 grams double cream 3 tablespoons vanilla extract Method Melt the butter in a small bowl in the microwave for 1 minute/2 minutes. – Be sure to keep an eye on it as it can turn … Continue reading Recipe | Vanilla Cheesecake
Ingredients 1 tbsp Olive oil 1 large onion, chopped 2 tbsp coarsely grated ginger 2 garlic cloves, sliced ½ tsp ground nutmeg 850ml vegetable stock 500g carrot, (preferably organic), sliced Fresh Parsley – To garnish Method Heat the oil in a large pan, and on a low heat, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and … Continue reading Recipe | Carrot & Ginger Soup
Ingredients 100g butter, softened 2 cloves garlic, minced ½ cup finely chopped soft herbs (parsley, thyme, rosemary) Coarse salt Freshly cracked black pepper 4 Steaks Method In a small bowl, combine softened butter, garlic, and herbs. Season with a pinch of salt and a few turns of pepper, and mix until evenly combined. Place the butter mix in cling film, and roll into a log … Continue reading Steak, with Garlic & Herb Butter
Ingredients 4 tbsps olive oil 2 small onions, finely chopped 4 cloves garlic, finely chopped 1 red pepper, cut into small chunks 1 tsp teaspoon paprika 1 large pinch of saffron 1 cup long grain rice 2 chicken breasts, diced 1 pack uncooked fresh prawns 1/2 chorizo sausage, skin removed, chopped 600ml boiling water 1 vegetable stock cube 3 tbsp tomato puree salt and black … Continue reading Easy Chicken, Prawn & Chorizo Paella
A quick, and slightly different take on the yummy classic. Enjoy! Ingredients 1 tsp olive oil 25g butter 4 Chicken Breasts 1 Brown Onion, chopped 2 garlic cloves , crushed 200g chestnut mushrooms, cut in half or sliced Small Glass Red wine 2 tbsp tomato purée 2 tarragon sprigs 150ml chicken stock 1 x oven bag – Like these, Baco Foil Oven Bags For the Champ … Continue reading Chicken Chassuer
StumpyGumbo 