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)

 

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

 

 

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

Fully Loaded Nachos

I have an obsession with Nachos, the melted cheese, crispy corn chips, with all the toppings. I like mine fully loaded – hot and spicy seasoned ground beef, salsa, sour cream and guacamole, I want it all. I still haven’t tried this recipe yet but I’m so excited to!

I found out about this recipe while watching one of my favourite youtubers MsGoldgirl the recipe is originally by The Pioneer Women.


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Prep Time – 10 Minutes   Cooking Time – 15 minutes  Servings – 8 Servings

You will need…

1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado (pitted And Diced)
Sour Cream (optional)

What you do…

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it’s heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there!

Serve immediately!

I hope you enjoy this recipe and leave your comments below if you try this recipe out and let me know what you think!!

Sophie Xx

Weekend Recipe – Kris Jenner’s Armenian Lamb shish kababs

Hi Guys, today I wanted to shear with you all another one of my favourite recipes from Kris Jenner’s cook book “In the kitchen with kris”. This recipe is one of the best, since the first time I made this recipe I crave them all the time, theres tons of flavour and the meat is so tender! This was an instant hit with my family! Screen Shot 2016-02-10 at 09.59.56


Armenian Lamb Shish Kebabs – Makes 4 Serving  from the book In the kitchen with kris Jenner.

Marinade

  • 1medium yellow onion, finally chopped
  • one 6 ounce can tomato paste
  • 1/2 cup extra-verdin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground allspice
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoons freshly ground black pepper
  • 3 large bay leaves

Lamb Kebabs

  • 3 1/2 pounds leg of lamb, boneless, well trimmed and cut into 16 chuncks
  • 2 small red onions, each cut into 6 wedges
  • 1 large green bell pepper, cored, seeded, and cut into 12 pieces
  • olive oil
  • 2 teaspoons kosher salt

To make the marinade: In a large stainless steel or glass bowl, combine the onion,tomato paste, olive oil, vinegar, allspice, red pepper flakes, black pepper, and bay leaves. Add the lamb and mix well to coat. cover and refrigerate for at least 6 or up to 24 hours.

If your lucky enough to live somewhere warm you can cook these on an out door grill, but as I live in the uk and its freezing, I have to cook these on a high heat in an indoor grill.

Remove the meat from the marinade. For each kebab thread 4 lamb pieces, 2 red onion wedges,and 2 green bell pepper pieces onto long metal skewers, alternating the meat and vegetables as desired, but not packing the to closely together. Let the kebabs stand at room tempter for 15 minutes to 20 minutes to to lose thee chill. Brush the kebabs all over with olive il and season with salt.

Cook the kebabs, on a high heat turning occasionally, until meat is seared on both sides and the vegatebales are crisp and tender, about 20 minutes. (all ovens are different so bear mind cooking times may me different)

When cooked leave to stand for 3 minutes. Serve hot. I served the kebabs with salad and pitta breads but you can also serve it with Kris’s Rice Pilaf. I am yet to try this recipe but if its anything like her other recipes its going to be yummy!! Enjoy!!

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