Lip-Smacking Lockdown Lemonade

So, during these worrying of times, we’re back with a lip-smacking bang to keep the kids thirst kept at bay. This really is a treat in our house, not for the every day but a recipe the children love to make on sunny days.

Inspired by Allegra McEvedy who has written a cookbook inspired by the stories of Enid Blyton, why not give the kids a lesson on the art of making Lemonade? It really is so simple and I can promise the results are totally worth it! My kids delight in reading out and copying down the ingredients and method, the measuring and weighing and the jolly good shaking!!! Most of all, they love the outcome and it certainly quenched our thirst during these warm days in the Uk. Let’s get going!

Ingredients;

3 lemons

2 limes

100g caster sugar

Method;

Start off by quartering the fruits and then let the kids squeeze out the juices into a jug. You should end up with about 150-200ml of juice. Place the skins to one side.

Next up, place the juice into a jar, add the sugar and 250ml water. Place the lid on top and get the kids to give it all a good old shake until the sugar dissolves.

Add 1 litre of cold water and the squeezed out lemon and lime skins. Give it all a jolly good stir!! Add ice and Enjoy!!!

Prosecco Teriyaki Sauce

Do you have Prosecco left in the fridge? Give this easy Teriyaki sauce a go! It marries beautifully with Salmon.

Ingredients;

350ml Water

75ml Soy sauce

2tbsp Prosecco

4cm piece of Ginger, peeled and grated

80g Light brown sugar

2 cloves of garlic, crushed and finely chopped

1tbsp plain flour, mixed with a small amount of water into a paste

Method;

Measure out and prepare all of your ingredients, then grab yourself a small saucepan. Place onto a low heat and add the sugar, water, ginger and garlic. Bring up to a simmer and leave to gently cook for about 5 minutes. Add the flour paste and bring to the boil, continuously whisking. Once you have a silky sauce, give it a quick blend with a hand held mixer (optional) and then mix in the Prosecco. Remove from the heat. If not using straightaway, once cold this can be kept in the fridge for up to 1 week.

Enjoy!!!

Cranberry Sauce – The Easy Way

So, we are 4 sleeps away until the big man arrives. We are all quite chilled here, the kids have been helping me out in the kitchen this afternoon. We’re having so much fun. Today we’ve made Cranberry sauce – it’s so easy, the kids actually did most of it. Of course, pick up a jar if you don’t have time to make up fresh. We don’t judge, whatever works for you! However, if you do have 8-10 mins then give it a go.

Ingredients;

350g Fresh Cranberries

200ml Fresh Orange hioce

150g Light Muscovado sugar

Method;

Place the sugar and orange juice into a saucepan and gently bring up to boiling point, stirring occasionally. Add the cranberries and reduce to a simmer.

Cook for 8 – 10 minutes until most of the cranberries have split. Remove from the heat. The sauce will thicken as it cools.

Merry Christmas everyone, we hope your preparations are going well xxx

Christmas Tree Mini Pizzas

Ho Ho Ho….we had some neighbours round recently for Cheese and Mulled wine & the kids made these festive mini pizzas for their friends. They used cookie cutters for the bases. How cute do they look? Check out the link below for the quick no proving required pizza base:

https://mumsinreallifecouk.wordpress.com/?s=Scone+base

Wishing you all a Merry Christmas xx

Something For The Weekend – Banging Burgers

Looking for something quick and easy to knock up this evening? Look no further than these Pork & Egg burgers. It’s been a busy week here at Mums In Real and as a result, I resorted to trying a food delivery company called Gousto. I wasn’t convinced as I like to make everything from scratch when possible, but a friend convinced me of the benefits. I’ve been very impressed! My order arrived in a big box, all of the produce was super fresh and from an environmental perspective, there was very little plastic. Big plus from me already!

The meal still needs preparing from scratch, Gousto (others are available) provide you with almost all ingredients and a step by step recipe card on how to prepare and cook the food. It’s also really easy to replicate (if you already have the provisions to hand) so I can use these recipes in the future. Also, my children had a great time looking at the recipes and helping me pick out 4 days worth of dinner. It’s a thumbs up from them! It really is a great alternative for busy parents and whilst I can’t see myself ordering on a weekly basis, I certainly recommend it. Plus I received a really nice wooden spoon, which I wasn’t expecting!

Let’s get cooking!

Ingredients;

500g Pork mince

2tsp dried sage

2tsp dried oregano

30ml soy sauce

50g panko breadcrumbs

20g fried onions (I used shop bought but these are easy enough to make from fresh)

Mustard ketchup

Salt & pepper to season

Method;

Mix the mince, herbs, soy sauce and breadcrumbs together and season well. Separate the burger mixture into 4 generous patties and place on a baking tray. Refrigerate for until needed (place in the fridge for at least 10 minutes as this helps them hold together when cooking).

When ready, place a non stick frying pan onto a moderate heat and drizzle with oil. Pop in your burgers and cook on each side for 5-6 minutes. Once cooked, place into a plate and cover. Meanwhile, add a bit more oil to the frying pan and cook the eggs.

Whilst the eggs are cooking, lightly grill the burger buns. Now plate up! Spread some sauce of choice onto the buns (I used mustard ketchup), pop in the burger and place an egg on top. Sprinkle the fried onions over the top and enjoy!

Bon appetite!

Christmas Preparations – Week 1 – Yorkshire Puddings

With Christmas just around the corner, it’s never too early to start preparing for feasts that are coming our way. This week we’ve started with Yorkshire Puddings – my family go crazy over these – I’ve made a few batches and they are now in the freezer. On Christmas Day, I’ll pop them onto a tray and they’ll go straight into a hot oven for 4 minutes. This is such a time hack and removes unnecessary stress when preparing your Christmas meal.

I have tried numerous Yorkshire recipes over the years and this is my tried and tested, fail safe method.

Ingredients:

4oz plain flour

2 medium eggs

300ml milk

1/2 tsp salt

Oil

Method:

Preheat the oven to 220°C (200°C Fan) has Mark 7 and pour enough oil into the Yorkshire pudding tins to cover the bottoms. When the oven is ready, pop the Yorkshire tin in to heat up the oil (usually takes about 7-8 minutes).

Measure out the flour and place into a large mixing bowl. Mix in 150ml milk and beat in the 2 eggs until smooth. Season well and add the remaining milk. Transfer to a large jug.

Remove the tray from the oven and place over a medium heat on the stove. Evenly pour the batter mix into the tins. Bake for 15-20 minutes until well risen, golden and crisp. Leave in tins for a couple of minutes and then place on a wire rack. If freezing, leave to completely cool before bagging up and placing into the freezer.

Enjoy!

Easy, hearty and delish leftover Chicken Stew

Happy Autumnal Thursday lovely people. After sharing the snap of my a scrummy chicken stew dinner on Monday night a few of you have asked for the recipe, so here it is.

(Those of you who know me well will know I’m a chuck-it in kind of girl, so the measurements are down to your individual cooking style!).

  • Cooked chicken carcass (from your roast – mine was stuffed with lemons and garlic so leave any stuffing in for flavour and I also like to pour over any left over gravy for flavour too)
  • Stock pots (one chicken one vegetable)
  • Potato
  • Sweet potato
  • Celery
  • Carrots
  • Left over veggies (if you have roasties chop them up small they’re a great thickener)
  • Green lentils (mine were tinned) or Pearl Barley
  • Sweetcorn (canned or frozen is fine)
  • Salt & Pepper and a bay leaf to season

Method

  1. Put your chicken carcass and any gravy in a large pot. Boil the kettle and pour over enough water to mostly cover the carcass (it’s ok if some isn’t covered, they’re tricky shaped, those chickens)
  2. Add any chopped left over potatoes, parsnips or sweet potatoes at this point as they will dissolve and help to thicken the stew. Also chop the celery finely and add now too.
  3. Add salt and pepper and a bay leaf and simmer on a low heat for about two hours or until the chicken comes away from the bones easily.
  4. Leave to cool (just enough so you don’t burn the skin of your fingers) and pick out all the chicken bones and assorted bits you don’t want to eat. I like to do this with a large slotted spoon and have a big bowl ready for all the discarded bits and pieces. Make sure you check really thoroughly for small bits of bone in the stock.
  5. When you’ve been through the pot and are pretty sure that everything is edible, then you can add your stock cubes and I also add the sweet potato here so it completely disappears in to the stew (mostly to avoid the accusatory “What’s that, Mum?” from the eldest bundle of joy). If your tiny humans are a bit less fussy then pop this in at the end with the carrots.
  6. Cook for about 45 mins until the offending sweet potato has pretty much disappeared from sight and then add the potato and cook for 5-10 minutes and then add your carrots and sweet potato here. Cook for about 20 mins until almost cooked through. If at any point it’s running a little dry, add a few splashes of boiling water.
  7. Pop in your canned lentils and sweetcorn to cook. Season to taste. I also popped some chopped parsley on mine which adds a lovely freshness.
  8. Serve with a lovely wedge of buttered bread and enjoy that lovely warm hug in a bowl.

A note of caution – trying to serve this two days in a row did not go down well with fussy eldest bundle of joy. “Why do we have to eat the same thing two days in a row? It’s not fair”). Fortunately the other two happily scoffed the rest so my eldest joy didn’t have to put up with it three days in a row. Shame.

Happy Thursday lovely people.

Tahlia x

Something For The Weekend: Beef & Guinness Stew

As the chilly air creeps in & the evenings become darker earlier, we are thinking of mouth watering stews to warm our tummies.

This gorgeous beef and Guineas stew does just that.

Let’s get started!!

Ingredients;

500g diced beef

1 large onion, thinly sliced

2 celery sticks, cubed

3 large carrots, cut diagonally

1/2 a bunch of fresh rosemary & thyme

500g swede, cubed

500g squash, skin on and cut into chunks

4 chestnut mushrooms, sliced

1 litre beef stock

1/2 x can of Guiness

Start off by preheating the oven to 180°C/350°F/gas mark 4. Place a large casserole pan onto a medium heat & add 1tbsp of oil. Add the onions to pan and allow to soften for a few minutes. Stir the carrots & celery into the pan, then add the rosemary & thyme.

Cook, stirring occasionally, for about 10 minutes. Stir in the beef, swede and squash. After a few minutes, add the stock and Guinness, stirring gently.

Bring up to a be gentle simmer and cover with a wet scrunched up sheet of greaseproof paper and pop into the oven for an hour.

After an hour, remove the paper and cook the stew for another hour (ish) until the meat is tender.

Next up, it’s time to make the dumplings. Mix 2oz of suet and 4oz of self raising flour together with 4tbsp of cold water. Mix in well and form into a ball. Divide into 8 dumplings (or if you prefer big dumplings, divide into 4) and roll into balls.

Place the dumplings on top of the stew and cook in the oven for 20 minutes.

Remove from the oven and allow to cool before plating up. Serve with chunky bread and enjoy!

Salmon And Cod Laksa With Soba Noodles

Originating from maritime South East Asia, Laksa curry is a must for curry fans. It’s fragrant smells will drive you insane!

This is a really simple version that I put together on a week night. But just because it was quick (think 10 minutes) doesn’t mean it lacked in flavour! It packed the punches and hit all the right taste buds. I made up my own version of a Laksa paste, however they are readily available in the shops should this be your preference.

Ingredients for the Laksa paste;

4-6 small dried red chillies

1tsp ground coriander

1/2tsp paprika

1/2tsp cumin

1/2tsp turmeric

1 small onion, roughly chopped

1tsp lemongrass paste

3-4 cm piece of ginger, shredded

2 cloves of garlic

1tbsp sesame oil

Ingredients for the Curry;

500g Salmon & Cod fillets, skin off and cut into chunks

200g Coconut milk

1 1/2 pints of Vegetable stock

1tbsp olive pil

1 onion, finely sliced

200g green beans, trimmed and cut into quarters

225g shredded white cabbage

3 tbsp Laksa paste

Handful of frozen sweet corn

2 bundles of dried soba noodles

1 spring onion, sliced diagonally

1 lime, halved

Method for Laksa paste;

Pop everything into a mixer and blitz for a few seconds into a smooth (ish) paste.

Method for Laksa Curry;

Warm up a large saucepan and add the olive oil. Gently fry the onion and cabbage for about 10 minutes, until softened. Add the Laksa paste and cook for 2 minutes.

Next up, add the coconut milk, stock and green beans and season well. Bring up to the boil and then reduce the heat and leave to simmer for about 5 minutes.

Add the fish chunks and gently stir the mixture.

Leave to cook for about 4 – 5 or until the fish is opaque to their centre.

Meanwhile, bring a large pan of water to boil and add in the soba noodles.

Cook for 4 minutes and drain and return to the pan.

Once the fish is cooked, stir in the curry. Serve out into large bowls and garnish with sliced spring onions and halves of limes.

Squash And Vegetable Soup

It’s that time of year when everywhere you look, pumpkins and squashes adorned the shelves in shops.

If you’re looking for something to do with them other than carving out ghoulish faces or pumpkin pie, look no further!

This delicious soup is hands down the tastiest thing I make at this time of year, and to make matters even better, my kids eat it! Surely that’s worthy of a parent point?!

Ingredients (serves 4 with plenty for seconds);

1kg Squash or pumpkin

2 carrots, cubed

2 large potatoes, skin on cubed

2 small onions, sliced

2 cloves of Garlic (or more, depending on taste buds)

2 pints of Vegetable stock

Sprigs of Rosemary & Sage

Seasoning

3 slices of brown bread

1tbsp olive oil

Method;

Start off by quartering the squash and carefully cut off the skin. Cut into large chunks, deseed and chuck them into a large saucepan.

Next, add the remaining vegetables and crushed garlic. Remove the herb leaves from the stalks and roughly tear up and pop on top of the vegetables.

Cover the ingredients with 2 pints of vegetable stock and bring up to boil on a medium heat.

Reduce the heat to a simmer and leave to cook for about 35/40 minutes, stirring occasionally.

The next part is up to you and depends on your preference. You can eat the soup nice and Chunky as it is, or you can pulse it with a handheld blender for a few seconds. I chose the latter as my kids like their soups nice and smooth.

While the soup is cooling down, roughly chop up 3 slices of bread (crusts off) to make some croutons and place a large frying pan onto a low heat to warm up. Add a splash of olive oil and add the cubed bread.

Gently fry until the croutons are nice and crisp on each side, it should only take a couple of minutes.

Now serve up the soup and pop some crispy croutons on top.