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)

 

Lifebox ~ Nutritious & Wholesome Food Delivered

Lifebox is a monthly subscription box that sends you healthy, nutritious foods including a whole range of superfoods, powders, snack bars, drinks and more. Iv been thinking more about the food I’m eating and this is they best way to start trying healthy options.


Inside Women’s health lifeboat May: The “Vitality’ Edition £22.99

  • 1x Rude health organic porridge oat’s
  • 1x boost Balls
  • 1x Chi Coconut water with tropical fruits
  • 1x Creative Nature salted caramel protein flapjacks
  • 1x Emily Crisps Vegetable Crisps
  • 1x Erbology organic arena setback shot
  • 1x The good guru fibre sachet
  • 1x draw choice rocket raw cookies
  • 1x Louolas superfood quinoa porridge pot
  • 1x One earth organics green goodness nutritional blend
  • 1x Loveraw rosehip & lemon raw bar
  • 1x Tribe protein bar
  • 1x Well + Happy midnight raw chocolate bar
  • 1x Yumello Moroccan almond butter

From first opening the box I was surprised at the amount of products the small box contained! You are definitely get your moneys worth! This box is such a convenient way to start eating better and introducing new ingredients in to your diet.

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

Beef & Spinach Cannelloni

Hello! its been a while since my last recipe so I thought I would share a new recipe I created last weekend. When say created I really mean made up! I had an idea and didn’t know if it would work but Harry and my Sister trusted me and let me get on with it. And  it was a crowd pleaser! They loved it so much nothing was left over!

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In a electric chopper, mix together 2 garlic cloves, half bag of fresh Basil, teaspoon of jared chopped chillies in oil (I add some of the oil for extra flavour) then placebo one side.

In the same chopper mix 150g of small button mushrooms, them place to one side.

In a large nonstick pan on a high heat add 3 tablespoons of tomato paste and a teaspoon of sugar. Once sugar in translucent add basil mix and a few glugs of oil. Cook for a further 3/4 minutes.

Add mince to the pan, once the mince is staring to get some colour add all the mushrooms and mix. Cook still mince and mushrooms have cooked though.

On 6 fresh lasagna sheets place a handful of cooked, cooled and drained spinach then add cheese ( I used grated cheddar and mozzarella) Then add a spoonful of mean mix. Once filled and rolled place in a deep oven proof dish. Continue till all the sheets have been filled. Top with the left over source and cheese. Bake for 15/20 minutes.

Serve with a fresh rocket salad and garlic bread.

*You could also top them with a white cheese souse or light tomato source! *

Sophie Xx

Chilli Con Carne 

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Weekends are the perfect time to cook for your family and friends. Mexican food is on of my all time favourite cuisines.Im always craving tacos, quesadilla and this Chilli Con Carne. It’s topped sour cream and guacamole, served with a handful of tortilla chips!

What you will need…

  • Oil for cooking
  • 1 large onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 2 tsp soft light brown sugar
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp paprika or cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 Red pepper deseeded and chopped
  • 1 red chilli deseeded ( we used 1 green and 1 red with seeds)
  • 500g minced beef
  • 1 small glug of good red wine (optional – we never use wine)
  • 2 x 400g tins of chopped tomatoes
  • Big glug of Worcestershire sauce
  • 1 x 400g tin of kidney beans, drained and rinsed
  • Salt and ground black pepper

Heat the oil in a pan over a medium heat, add the onion and cook for about 10 minutes until it’s nice and soft. Add the garlic and cook for one minute, then stir in the sugar, bay leaf, oregano, paprika or cayenne, cumin, chilli powder, red pepper, chilli and minced beef.

Use a wooden spoon to break up any large bits of meat, turn up the heat and keep stirring so it doesn’t burn on the bottom of the pan for about 5 minutes. Once the meat has browned add the glug of wine (if using) and boil for 2 minutes to get rid of the strong alcoholic taste.

Now add the tinned tomatoes, Worcestershire sauce, kidney beans and a good amount of salt and pepper. Bring to the boil, then reduce the heat and leave to simmer for an hour or so, stirring from time to time to prevent it sticking to the pan.

Check the mixture after 30 minutes and if most of the liquid has evaporated, add a little water or stock, then stir and leave to simmer and develop all those lovely flavours.

Serve with some white rice or tortilla chips, sour cream, guacamole and salsa.

*This recipe is featured in Lorraine Pascale’s cookbook Home Cooking Made Easy*

Sophie Xx

 

The Real Girls Kitchen ~ Corn Chowder

Screen Shot 2015-11-30 at 10.58.24A few mounths ago I promised I would share some of my favouite receipes from the cookbooks on my book shelf and I thought  would start with my favoute lunch time recipe. I recived Haylie Duffs – The Real Girls Kitchen cookbook a few years ago and it’s still the one book I bring out every mounth. It’s full of easy and healthy recipes and gorgouse photograghy, it really is a joy to cook from!

The recipe im going to share is perfect for lunches though out the week, I  make a big batch on the Sunday and keep it in the frigdge ready for the week ahead!


 

You will need…

  • 4 Corn ears
  • 1 tabelspoon Earth Balance/ you can also use Butter
  • I Onion chopped
  • 6 striped Bacon, chopped
  • 2 peeled and chopped Potatoes
  • 1 chopped and deseeded Red bell pepper
  • 2 cups of Water
  • 1/4 cup Half – and – Half / Semi skimmed Milk
  •  1 4-oz can Green Chillies/ I use a few lose chillies chopped
  • Kosher salt and Black Pepper    

 

Cut the kernels from the ears of corn. Warm the butter in a big pot. Add the onion and bacon. When the bacon is almost done, add the potatoes and red bell pepper. Once the potatoes are soft, add corn, half – and- half, chillies, salt, and pepper.

You can enjoy this soup a couple of ways. You can leave it chunky, or you can run it thought a food mill.  You can also blend it in a vitamax or use a handheld blender. ( I use a potatoe masher and only mash a little so its still a little chunky).

What cook books are your favourites? I  would love to hear your recomndtions! Comment below or email me privity though my contact for!!

#HappyCooking

Sophie Xx