A dose of optimism was definitely in order after the amazingness of last weekend in Liverpool and Lancaster being much empty of exciting people because its still the Easter holidays. So I found myself at a bit of a loose end and utterly bored this weekend. So I cleaned the house to within an inch of its life. And then I filled it with beautiful smells by cooking and baking. Here's some of the deliciousness that I concocted in last two days.
Chicken Hoisin and Garlic Stirfry
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1 small chicken breast
1/2 red pepper
handfull of broccoli trees
handfull of mushrooms
Sharwoods chilli noodles
Sainsburys hoisin and garlic stirfry sauce (or similar)
OK, so this was a bit of a cheat as I used a pre-bought hoisin and garlic sauce from Sainburys but it tasted so good I don't even care! Basically, just fry up all the ingredients until cooked and chuck the noodles in a pan of boiling water for several minutes until soft. Toss everything through the sachet of sauce and heat for a minute or so. And volia! Nom it down!!
Butternut Squash Casserole
1/2 butternut squash
1 sweet potato
2 large carrots
1 large onion
tablespoon of paprika
tin of chopped tomatoes
300 ml of stock
2 garlic cloves
cup of quinoa or couscous
a sprinkling of cheese
Last month James bought a butternut squash and made this amazing looking and smelling casserole. So I thought I would be adventurous; even though I'd never cooked with one before, I bought a butternut squash too and attempted to copy the dish.
Firstly, chop and cook boil the sweet potato, squash and carrot until just beginning to soften. Meanwhile fry the onions and garlic, adding the paprika once the onions are soft. Then toss everything together in a big casserole pot and add the chopped tomatoes, stock and seasoning. Simmer for 15 minutes. Then add the quinoa before simmering for another 15 minutes with the lid over the pot. The quinoa absorbs the liquid and saves the texture from being altogether mushy at the end.
I served this with some curly kale. Getting more adventurous with the vegetables these days, that's what living with a vegetarian will do to you! And, course, must not forget a grating of cheese. I used Red Leicester as that's just what I have in the fridge but parmesam would be perfect. Totally completed it. This amount of ingredients makes enough for about 4 generous servings so I like to put some in the freezer for when I can't be bothered to cook.
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| Sorry - poor quality photo because of the steam. Best served hot hot hot so the cheese will melt. |
Millionaires Shortbread
Shortbread Base
125g butter
55g caster sugar
180g plain flour
Caramel
can of condensed milk
150g butter
150 brown sugar
Chocolate Topping
400g milk chocolate
Preheat the oven to gas mark 5/190 degrees. To make the shortbread cream the butter and caster sugar until smooth and then add the flour, working it together into a firm dough with first a wooden spoon and then your hands. Roll out flat at the desired thickness and bake in a brownie tray for about 20 minutes. Allow to cool completely.
For the caramel middle gently melt together the butter and the sugar in a pan. Add the condensed milk to the pan and bring to rapid boil. After several minutes the mixture will thicken. Pour over the shortbread base and chill in the fridge until set firm.
Break the chocolate into pieces and melt. Pour it over the caramel and chill in the fridge until set. I say to use 400g of chocolate but this is taking into account the fact that I ate at least 30g whilst breaking it up for melting. And then there's the fact that some of the chocolate gets stuck on the spoon and in the bowl and requires licking off. Ahhh, baking is such a chore!...
Now I'm watching a film in my lovely clean house, full of delicious casserole and millionaires shortbread. Perfect end to the weekend.
What have you all been up to?
Yeah sure :) I'll check your blog out.
ReplyDeleteHolly x