Easy Peasy Peach Cobbler

Since I can remember iv had a fascination with anything American and recently iv been wanting try out different american recipes. While eating out at an american style smoke house, my partner and I ordered Peach Cobbler & Apple cinnamon cobbler, this was the first time trying the desert, all I can say it that it’s now our favourite. I just knew this had to be the first recipe in my American cooking series.
Once I got home I did a bit of research and it looks like there’s a few different ways to make peach cobbler, some use a baking dish others use a cast iron skillet. Then theres variations in the recipe, some people make a biscuit top and other make a batter others add cinnamon sugar.
That’s when I found this recipe, it’s simple and perfect for your first time cooking this dessert.
For this recipe I use my 26 cm lodge cast iron skillet. This really is the best thing iv ever bought, no matter what I cook in it everything turns out amazing.
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INGREDIENTS
  • 1 large (29) ounce can sliced peaches – drained
  • 2 sticks or 1 cup of butter – melted
  • 2 cups sugar
  • 2 cups flour
  • 2 cups milk
  • 2 teaspoons baking powder
INSTRUCTIONS
 
  1. Pre heat oven to 350°.
  2. Pour drained can of peaches into skillet or 9×13 baking dish.
  3. Pour melted butter over the peaches.
  4. Mix sugar, flour, milk and baking powder together to form batter.
  5. Pour batter over peaches and butter.
  6. Bake for 30 to 45 minutes until top is golden brown and edges are crispy.
  7. May take longer in a cast iron skillet.

Serve a slice of your peach cobbler with vanilla ice cream and enjoy.

Sophie Xx

Fennel, Sausage & Baby Kale Pizza

Hello, happy Monday guys I hope you all had lovely sunny weekend!!  Today I wanted to share a new favourite recipe from Gousto, with you all! Fennel, Sausage & Baby kale Naan bread Pizzas! Yes you read the currently, naan pizza, it was seriously good! While eating all my parter and I could say was “this is so good”!! The recipe is super easy and only takes 30 mins! Its perfect fora quick midweek meal or a lazy weekend dinner alongside a glass of   wine, beer or your favour cocktail while enjoying the sun shine!

Make this recipe its delicious!

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30 minutes    Serves 2  ~ Double all ingredient’s to serve four

Ingredient’s

  • 4 Cumberland sausages
  • 2 plain naan
  • 50g baby kale
  • 1/2 tsp fiery chilli flakes
  • 1 garlic glove
  • 1x 125g mozzarella ball
  • 2 tbsp rich tomato paste
  • 10g fresh basil
  • 250g cherry tomatoes
  • 1tsp fennel seeds
  • Olive Oil
  • Salt & Pepper
  • 1 tsp sugar

Pre heat the oven to 220c/200c (fan) Gas 7

Put a large baking trying the oven to heat up ( this will stop the pizza bottoms from getting soggy)

Remove sausage meat from their skins and discard the skins. Peel and finny chop or great the garlic.

Heat a large wide base pan ( preferably non-stick) with matching lib, with a drizzle f olive oil over a medium high heat. once hot, add the sausage meat, breaking it up in to small pieces with a wooden spoon as you go, then add the fennel seeds (if you’re not a fan of aniseed go easy, we only added a pinch) cook for 4 min or until the sausage meat is brown and crispy.

Meanwhile, combine the tomato paste, a drizzle of olive oil, a splash of cold water and 1 tsp sugar in a small bowl. Season generously with salt and pepper.

Drain the mozzarella, tear into bite-sized pieces and pat it dry.

Remove heated try from the oven and add the naan breads, spread the tomato paste mixture  and dot the mozzarella over and put the tray in to the oven.

Meanwhile, add the chopped garland chilli flakes and baby kale to the sausage pan. Cover with a lid and cook for 1-2 minutes until the baby kale is starting to wilt.

Top the naan breads with the kale and sausage mixture. Return them to the oven for 10-12 min or until the mozzarella has melted and naan breads are crispy.

Cut cherry tomatoes in half, chop basil leaves finally. Add both and both to a small bowl and drizzle with olive oil and season with a pinch of salt and pepper.

Serve the naan pizzaz with the tomato & basil salad on the side.

Enjoy!

Sophie Xx

(This recipe is from Gousto the photo is my own)

 

Happy & Healthy Cold Busting Green Smoothie

This is my favourite green smoothie, it’s the perfect start to a busy day at work! This recipe is vegan, raw, gluten – free, oil free, defined sugar – free and nut free. Serves 1 ( I used my nutribullet, and this recipe filled 2 of the small cups)

Ingredients

  • 1 banana, peeled
  • 1 apple, quartered
  • 1  large orange peeled, quartered
  • 1/4 medium cucumber , quartered
  • 1 tbsp grated fresh ginger
  • 1/2 cup spinach
  • 1/2 cup parsley
  • 1 cup soy milk ( I used  half cup unsweetened almond milk and a half cup water)
  • 1 tbsp chia seeds

Add all ingredients t your blender ( not seeds) blend till smooth then top with chia seeds and mix. Serve immediately.

Sophie

This recipe is from PickupLimes I loved it so much I had to share it with you!

Gousto ~ food subscription box, Get your first box for £25!

My partner & I have lost our cooking inspiration, we are finding it hard coming up with new recipes. As like everyone else, after a long day at work you don’t want to be standing in the kitchen cooking for hours, and finding quick and easy meals that are healthy is hard!

So we have decided to try a food subscription box, just like Hello Fresh and america’s Blue apron, Gousto is a food subscription box which sends you the ingredients to cook 4 healthy and easy meals and also come’s with a recipe card! Before you place your order you get the chance to pick out your meals (this is something we loved about this site)

The meals we have chosen for next week

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Image from the Gousto website

Once you have chosen your meals you can then order a few extras like Dessert’s, Granola, muesli also snack bars!  Our first box arrives this Saturday, Next week I’ll be sharing what’s in the box and my thoughts on the food and recipes!

**GET your FIRST box for £25** Click link  Below! 

https://www.gousto.co.uk/join?promo_code=HARPR202897

Sophie Xx

Cast Iron Chicken Pot Pie

My Lodge cast iron skillet has become my kitchen staple, from steak and sausages to roasting potatoes it cook’s everything perfectly! This week I wanted to try a few new recipes, today I’m shearing my favourite Chicken Pot pie recipe! Chicken pot pie is one of my favourite food’s it’s so comforting and perfect for this cold weather!

What you will need

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 (16-ounce) bag frozen peas and carrots
2 cloves garlic, minced
2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
1/2 cup whole milk
Salt
Freshly ground black pepper
1 store-bought pie crust, thawed if frozen

Preheat the oven to 400°F.

Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.

Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper.

Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.

Recipe Notes

Decorating : Us leftover pastry to decorate the top of the pie, I went for a festive theme. Remember to use a wicked up egg to glue them to the pastry!
Storage : Leftovers can be refrigerated for up to 3 days.

Enjoy!

Sophie Xx

Hemsley Sister’s Lamb Meatballs & Cauliflower Tabbouleh

Recently I have become board with what I’m making and eating so iv started to dig out my cook book collation to try out new recipes. That’s when I found this recipe by the Hemsley sister’s (Hemsley  Hemsley The art of eating well) This recipe isn’t the quickest or simplest but it’s really tasty! The flavours in the Cauliflower are so fresh and perfectly with he lamb! The recipe is gluten-free!

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This recipe serves 4

For the Meatballs
500g of minced lamb or beef
1 small egg
1 small onion, finely chopped
3 garlic cloves, crushed or finely chopped
1tsp sea salt
½ teaspoon black pepper
a large pinch of ground cumin
a large pinch of ground cinnamon
1tbsp ghee, for frying
a pinch of ground chilli or a little fresh chilli (optional)
For the Tabbouleh
2 medium heads of cauliflower
1tbsp ghee or butter
2 red onions or 2 bunches of spring onions, finely chopped
4 large tomatoes, diced
3 large handfuls of fresh parsley, finely chopped
a large handful of fresh mint leaves, finely chopped
juice of 1 lemon
6 tbsp extra virgin olive oil
sea salt and black pepper
Toppings Chopped radishes, nuts or seeds (such as almonds, pistachios or sunflower seeds, to garnish.


1. First make the tabbouleh. Remove the cauliflower leaves and the tough end of the stalk. Grate the cauliflower into rice-sized pieces using the slicing attachment of a food processor or the coarse side of a hand-held grater.

2. Steam the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Over a medium heat, it should take roughly 4−6 minutes for the cauliflower to cook (not too soft!). Check there is enough water at the bottom of the pan so that the cauliflower doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.

3. While the cauliflower cools, chop up the rest of the tabbouleh ingredients, then combine everything together. Taste for seasoning.

4. In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.

5. In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture and taste to check for seasoning. Adjust the remaining mixture as necessary.

6. Wet your hands and shape the mince mixture into balls. We use roughly 11⁄2 teaspoons of the mixture per meatball to make about 20 balls, but make them any size you like. Just remember, the larger they are, the longer they’ll take to cook.

7. Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6–7 minutes.You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.

8. Serve your hot meatballs with your choice of toppings scattered over the top. If there are any leftovers, eat cold the next day with some homemade hummus.

Enjoy!!

Sophie Xx

Spaghetti Alla Carbonara

Happy Friday! Last night I made this recipe for my partner, carbonara is one of his favourites and iv been on the hunt for a perfect recipe. There is so many different variations of this classic bacon-egg sauce and I think iv found my favourite!

This recipe is so simple with only a few ingredients and is so fast you will be eating in about 20 minutes!


Spaghetti Carbonara

Serves 4 ~ prep time 10 minutes ~ Cooking time 10

  • Dried pasta or fresh  ~400g Spaghetti
  • 1 tablespoon olive oil
  • 120g pancetta
  • 3 medium egg yolks, free rang or organic
  • 200ml single cream
  • 75g parmesan freshly grated
  • Salt and pepper

Cook the pasta in a large pan of salted boiling water until al dente. About 5 minutes before it’s 5 minutes its ready start the sauce.

Heat the oil in large frying pan over a high heat. When hot, lower the heat and fry the pancetta for 2 to 3 minutes, until it starts to crisp up. Turn off the heat but leave on the stove to keep warm.

Mean While in a small bowl, light beat the egg yolk with the cream, parmesan and a generous amount of black pepper.

Drain the pasta and add to the frying pan with the pancetta. Pour over the egg and cream mixture and stir until well combined. Do not turn the heat back on. The hot pasta will warm the cause.

Serve with a generous creating of parmesan and more black pepper.

I can’t take the credit for this recipe, it’s from the cook book Simply Italian by the Chaippa Sisters.

Sophie Xx