When i make this recipe the key is to cook the chips / wedges approx 90% through because you need to put them back into the oven or under the grill for 5-10 mins for the cheese to melt and you don’t want burned chips, that little bit of time it takes the cheese to melt will finish off the cooking of the chips.
I love cauliflower cheese but Graeme doesn’t so I have never really made it to be served as a side to any of my dinners, also the faff of making a “real” sauce really puts me off .
But you know me where there is a will there is a way I decided to try and create a recipe that takes on the essence of Cauliflower cheese but isn’t the real deal.
In this recipe I used Primula cream cheese as the sauce and to be honest it works really well as a quick “hack” I added a sprinkle of Mustard Powder and next time I will add slightly more as I think for me it enhanced the taste.
You may or may not know but I suffer with reduced grip in my right hand and reduced strength in my right arm, and this can make some ordinary day tasks quite difficult.
I’m always asked by my followers for gadgets to help with arthritis and wrist issues when cooking. In January 2021 I came across this battery operated peeler and thought how good does this sound?? I was hooked by the reviews and how it looked, so I ordered one and started testing it out.
I immediately fell in love with it, don’t get me wrong it takes a little practice but you soon get the hang of it and I couldn’t believe how well it peeled butter nut squash which is my pet hate of all vegetables to peel. It now lives on my kitchen window sill as I use it near daily.
Below is my video review excuse my “cack handedness” with potatoes this is my grip issue not the peeler.
I bought this on the recommendation of an Instagram friend who like me suffers from Chronic pain and fatigue. Got to admit I had never even heard of a weighted blanket but at the time my sleeping was so bad I decided to take the plunge. I purchased mine on 15th April 2021.
So today (4th May 2021) I’m still using my blanket every night and I really can say its helped my sleeping which in turn helps my pain levels.
I wake up feeling rested and ready for the day so for me this is a must and definitely a 10 out of 10.
Weighted blankets can be horrendously expensive so I did my research and went for the cheaper end of the market as everyone said there is very little difference between the expensive ones and cheaper versions.
This a new take on an old recipe my mum used to make which my brother and I called “gruel” OK it wasn’t awful or anything like that but when you are little all you really want to eat is sausage egg and chips 🤣🤣
I remember my mum cooking this in our pressure cooker, that gadget used to put the fear of god into me wondering if the house was going to blowing up – that tiny little weight thing on top of the lid rattling for dear life.
Pressure cookers like everything else in life have come a long way thankfully and so has this recipe or my take on it.
Let’s talk broth mix, when you are using a slow cooker you really don’t need to presoak the broth mix if you leave it long enough it will cook perfectly. However that’s where the problem lies you could end up with crunchy lentils if it’s not cooked for the correct period of time, so I have suggested you presoaking them.
I used leftover Gammon / Ham in my recipe but you can really use anything leftover lamb, bacon chicken but if the meat is cooked add it the last hour of cooking.
If you are confident in using your slow cooker this is a perfect recipe for overnight cooking providing the smell of cooking wafting through the house doesn’t wake you up.
I have seen various recipes for this floating around social media but I wanted to try and tweak it slightly to make it more calorie friendly.
The recipe states 1 chicken breast or 2 if you like the reason for this is when you start to add vegetables into this recipe together with the pasta it really does make loads depending on your portion sizes this easily serves 3. I used 1 chicken breast and i felt it was enough when everything was added but as always do what suits you best.
This recipe isn’t cast in stone as it’s perfect for adding all those bits in the fridge that need using up and when you see the “how to video” you will see i added ingredients that are optional but definetly not necessary.
In short it’s a fab base recipe for you to add whatever you like to it.
I have been trying to make this recipe since the beginning of January 🙈 as its a perfect vegetarian recipe for Meat Free Monday but as with all things in my life it takes time to get these things done.
However, here we are and I can definitely say this one was worth the wait it was amazing really hit the spot and if you’re craving a takeaway then maybe give this a try.
Use any chicken nuggets you like i used Quorn to keep the recipe vegetarian but any will work. In the recipe you will see i have said either add the nuggets to the pan after they are cooked and coat them in the sauce or pour the sauce over them.
The reason for this is that to coating on the nuggets can go soft and a little “soggy” if you leave them sitting in the sauce too long – but to be honest I really enjoyed them that way, this is one of those personal preference things.
OK let’s get to the million dollar question regarding SYNS or calories unfortunately I can’t give you that information because it depends on the ingredients used.
Tomato Sauce – depends on the brand you use at the minute I’m using Tesco own brand low salt low sugar which is 7 Cals per tablespoon such a fantastic find – but yours maybe different and much higher or lower in calories.
Sugar – If you are following Slimming World Sweetener is now synned but if you are a rebel like me then I don’t and won’t syn its because I don’t use it anywhere else in my diet. Remember to do whatever is best for you and the diet plan you are following.
During the Winter months I think there are only so many times you can eat roast potatoes before you start looking for an alternative or a different flavour and here we are.
These were gorgeous they really took on the garlic and rosemary flavour but without it being overpowering . Plus they made a fantastic change to normal roasties.
My top tip is once you have cut your potatoes stand them in a bowl of cold water for as long as possible I usually Chop mine first thing on a morning and leave them until dinner time. This removes some of the starch from the potatoes making them easier to cook and they also seem to need less oil.
I also par boiled my potatoes in the microwave, it’s just so much easier this way plus your potatoes don’t absorb loads of water making them “mushy”. It is definetly easier to cook them once par boiled plus it reduces the cooking time.
There are so many different recipes for Butternut Squash soups and I have made many in the past but never documented them.
I wanted to try something different with this recipe and make it creamy and not so sweet, Butternut Squash can be really sweet and to be honest sometimes it puts me off eating it.
In this recipe i have used chilli which can pack a punch so if you aren’t too keen on spicy foods either add half a teaspoon or leave it out. I’ve also suggested adding curry powder as an alternative which i have used in the past and it works well with Butternut squash.
Use any Cream cheese or yogurt you like to create the creamy texture, always taste and adjust to your tastebuds.
I used to love making this with the kids when they were little, but haven’t made it for years. Tesco decided to substitute my flour order when Covid first hit and gave us a 3.5 kg bag of bread mix 🙈
That is a lot of bread mix but we were determined to use it! What slowed the process is me and my neck injury I can’t knead dough so I needed Graeme and booking his free time is like catch gold dust.
As you will see we got there and I actually found out my food processor has a dough hook so I can now do it all myself.
This recipe is for using a packet of bread mix but you can use any bread recipe you like. 500g of flour is what my recipe is based around this is because its the maximum for my 3.5 ltr slow cooker.
If you watch the video carefully you will see how big the dough ball is before it’s cooked and how big it is after its cooked, it needs room to rise and prove.
Adding water to the mix I used it said use 370ml of water BUT I have learned over the years that flours are different and they don’t all absorb liquid at the same rate. I started my dough mixture by adding approx 300ml of water.
Then add small amounts once the dough starts to come together and you have incorporated all the flour into a sticky mixture and it comes away cleanly from the sides of the blow it’s ready.
I would say for the bread mix Im working with in the video I used 350ml water in total.
You can leave the bread plain or add any flavours you like… cheese is gorgeous, but doesn’t make great jam on toast 😉
I cooked on high for 2hrs but all slow cookers don’t work the same so. I would suggest you cook your first loaf whist you’re in the house. It’s cooked when you tap the bottom and it sounds hollow same as cooking bread in the oven.
The big question you are all going to ask is calories or syns this is impossible to answer as it’s going to depend on the bread mix you use and how many slices you cut it into.
Below are some types of bread mixes you will find in most susupermarkets these images are from Tesco.
This is the first time I have cooked a Turkey, I’m not overly keen on it and Graeme doesn’t like it either.
However every year my inbox is flooded with questions of how to do it so this year I decided as part of my Christmas Cooking sessions to bite the bullet and cook one.
For me turkey can be tasteless and dry and most recipes will start with laying bacon on the breast or pushing butter and herbs under the breast skin. I decided to ignore all of these a tried and tested methods and pop my turkey into the slow cooker.
Using a slow cooker to cook lean meats is a fantastic way to lock in moisture and stop the meat drying out so for me the ideal way to cook turkey.
Then there is the tasteless part I decided to add sweetness in the form of orange and marmalade these flavours worked really well and also helped the gravy taste amazing.
The below method can be used for any turkey joint whole, crown etc.
As you will have guessed by now I’m a huge fan of cheating when it comes to cooking and i make no apologies for doing so.
When the weekend comes there are times i have just had enough of cooking and the thought of cooking a full Sunday Dinner can fill me with dread, so adding a few ingredients that just need microwaving really helps.
In this video i have used Asda beef in gravy which was lovely i have also used the Tesco beef in Gravy and its equally as good.
There is no written recipe for this as its more of an idea than a hard and fast recipe.
When you run out of time and energy to cook the real things here is a fantastic hack.
Remember tinned potatoes are already cooked they just need reheating and in this case browning.
You can add any flavourings you like salt & pepper works well as a basic flavour. What you get it a crispy outer with a soft inner potato now these aren’t ever going to replace the real thing but they are a brilliant midweek alternative
Now as a child my mum traumatise me with her cooking of these little suckers they were boiled to death mush, even the dog wouldn’t eat them 😂
So now we take a different approach and slice or shred them and basically stir fry them to ensure they still have some crunch.
I added bacon Lardons to these but you could add pancetta. Use smoked or unsmoked whichever you like, to be honest I’m not keen on smoke bacon but the smoke Lardons worked really well with the Sprouts in this recipe.
Pine Nuts can be expensive so I will leave it to you if you want to add them or not.
I’m not a lover of cranberry sauce so I added a couple of spoonfuls of beetroot and orange chutney and it was delicious any sweet chutney will work.
After many years of wanting to write a recipe book we are finally here, i have done it!
I have self published via Amazon in Kindle Format and Paperback Format. Whilst the Kindle version was nearly painless to publish it was a different story with the paperback.
The paperback needs colour printing because of the photographs within the book and that’s where i hit a problem. Amazon individually print every book ordered and the print cost are horrendous. Below is a screenshot of the sale from each book i will achieve £2.50 for each sale.
At the moment i really just want whomever buys the book to enjoy it so that £2.50 isn’t hurting me as much as it should and lets remember this is my first ever book.
The paperback version has more content, more pages more about me and different serving suggestions for the recipes included.
Below are the links to buy the book in whichever format you would like it in.