Tortilla Mini Pizza

Are you looking for a dinner time hack this weekend? If so, you’re in the right place!

These Tortilla mini Pizzas are yummy and perfect as a quick meal time solution – for both kids and adults.

Ingredients:

Pack of mini Tortillas

Tin of tomatoes – blitzed in the mixture

Cheese

Toppings of choice (I used Spinach, chorizo and Parma ham)

Dried mixed herbs

Pepper

Olive oil or low fat cooking spray

Method:

Quite simple grill one side of the tortillas and spread over the tomatoes. Sprinkle with cheese, add your topping of choice. Season well and add the herbs. Drizzle over some oil and grill for a couple of minutes! Serve with a side salad and enjoy X

Beetroot Houmous

Just looking at this beetroot Houmous makes me feel insanely happy. The colour is so vibrant, it’s hard not to break into a smile just looking at it. It also tastes as good it looks and is so easy to whiz up.

Ingredients:

Half a tin of cooked chick peas (plus half of the juice it’s in)

150g pre cooked beetroot

1tbsp Olive oil

1tbsp Tahini paste

Juice of half a lemon

2 cloves of garlic

Seasoning as required

Method:

Quite simply pop everything into the blender and pulse for a few seconds. Add a bit more lemon if required and season to taste.

Bon appetite!

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!!!

Not sure what to cook? Try this simple quiche made from leftovers

Fed up with cold turkey? Try this super-easy quiche made from Christmas leftovers to solve the post-Christmas quandary of what to eat next.

Hello lovely people. Hope you had a fab Christmas, and I’m guessing like me you’re stuck in that strange time-warp between Christmas and New Year. Still scoffing Baileys and chocolate for breakfast? (Perfectly acceptable).

If however, much like me your jeans are at bursting-point and you’ve actually forgotten how to cook, help is at hand with this super-easy left-over quiche recipe. You can draw upon any leftover cheese board dregs and also use up that pancetta you forgot to fry with the sprouts on Christmas Day (ok just me then).

To accompany this, you can also whip up a lovely red cabbage coleslaw with your leftover cabbage and carrots to make a refreshingly light dinner (with no sign of butter or even a hint of chocolate).

Ingredients

For your pastry base:

Either make your own shortcrust (see Carly’s recipe here) or if you’re more like me – dig some ready-made out of the fridge.

For your quiche:

  • Grated cheddar cheese (about 75g/a grater full)
  • 6 eggs whisked
  • Splash of cream
  • Leftover Christmas stuff (I used a packet of pancetta, some broccoli, and a bit of Stilton
  • Salt and pepper to season
  • tbsp Dijon mustard (or similar)

Method

Pre-heat your oven to 160° and grease a quiche tin (I like Pyrex) with a little butter or spray oil. Roll out your pastry and push in to the dish. Pop in the fridge to chill for a few mins whilst you prep the filling.

Fry the pancetta in a little oil until lightly browned. Whilst this is cooking, mix your egg and cream with about 3/4 of the cheddar and season to taste. Set to one side.

Break off the broccoli in to small florets and pop in a microwave bowl with a splash of water and microwave to soften for a minute or so (it should just be nicely steamed but still crunchy).

Line your pastry case with baking beans and blind bake for 10-15 mins. Remove from the oven and remove your baking beans and let cool for a few minutes.

Spread the Dijon mustard around the inside of the pastry case and sprinkle the remaining cheddar on top. Push the cheddar lightly into the pastry.

Pour your egg mixture on top, and sprinkle over the Stilton and broccoli and fried pancetta pieces evenly, then bake in the oven for around 30-40 minutes, or until lightly browned and risen. The quiche should feel firm to the touch and have sprung up beautifully.

To create a coleslaw to accompany your quiche, you can chop some red cabbage, grate a carrot and finely chop half an onion (if you like your coleslaw with a bite). Mix together with a tsp of Dijon mustard and a couple of large tablespoons of natural yoghurt and some salt and pepper. Beautiful.

Enjoy! Merry twixtmas lovely people. Tahlia x

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 Preparations – Bread Sauce

Bread sauce really seems to divide opinion so love it or loathe it, here is a tasty recipe which can be made well ahead of Christmas Day and frozen until needed. As youngsters, my Mum always made Bread sauce from a packet mix, just adding milk. It became my little job to make on Christmas Day, I loved it! As an adult, I’ve learnt that it is so super easy & quick to make and the smells it creates are wonderful in the kitchen.

Give it a go! To serve eight, you’ll need the following.

Ingredients:

2 onions, halved

8 cloves

2 bay leaves

650ml milk

4 slices of fresh white bread, blitzed into breadcrumbs

8 peppercorns

Grated nutmeg to dress

Method;

Start off by preparing the onions and bread crumbs.

Stud each half of onion with 2 cloves.

Place the onions into a saucepan. Add the milk, peppercorns and bay leaves and slowly poach on a low heat for about 30 minutes.

Remove from the heat, drain the sauce through a sieve. Return the milk to the pan and add the breadcrumbs, stirring gently. Add a splash more milk to loosen, if necessary.

Transfer to a bowl, and grate over Nutmeg if using within the next 5 days. If you want to freeze it (it keeps for 1 month) leave to cool and place into the freezer. When required, defrost in the fridge for 24 hours, warm up in a pan and if required, loosen the sauce up with a splash of milk or cream (it is Christmas, after all!). Transfer the sauce to a serving bowl and grate over the nutmeg. Perfect with Turkey. Bon appetite!

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!