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

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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!

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!!!

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

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 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

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!

Throw Back Thursday – Breakfast Bircher Pots – Morning Hack

For those of you who need to grab and go with your breakfast (snap!) I’ve been trying out breakfast pots, which you can make up the night before and grab from the fridge to eat whenever you get a sec on the train/bus/school run/at work.