This post is in collaboration with The Saucy Fish Co. however all words are my own.
When it comes to enjoy a good home cooked meal, I want to make sure that whilst I am having fun with great ingredients I am only spending some time, but not all the time cooking in the kitchen. Not only that but it's important it doesn't cost a fortune either. This is why The Saucy Fish Co. is great as it has allowed me to create something with a brilliant flavour profile and perfectly cooked fish without the fuss and has worked out as only £2.20 per serving - In my opinion this recipe will serve 3, but very generously.
Would you like to know how easy this dish it to make? If so, keep scrolling to find out.
- 300g Tagliatelle Pasta
- 300g Frozen Peas
- 1 Clove Of Garlic, Minced
- 2 Tablespoons Of Olive Oil
- 2 Tablespoons Of Olive Oil
- 2 Heaped Teaspoons Of Low-Fat Creme Fraiche
- Bunch Of Asparagus
- Seasoning (To Taste)
- Handful Of Parsley (Optional)
- Handful Of Parsley (Optional)
Method
1. Pre-heat your oven to Gas Mark 5/190°C or 170°C if you are using a fan-assisted oven.
2. Remove all packaging from The Saucy Fish Co. and in a small ramekin add some water and place in the lemon butter sauce sachet to one side for later.
3. On a baking tray, take your two pieces of fish and add to the handy over-bake bag provided. Ensure the bag is sealed and cook for 24 minutes.
4. Whilst the fish is cooking in the oven, in a saucepan add your tagliatelle and cover with boiling water. One a low to medium heat bring the pan to a simmer and cook as per the packet instructions. For this recipe in particular I used fresh pasta however dry pasta works just as well.
5. Once cooked, drain your pasta but aim to keep some of the pasta water to keep the texture silky smooth.
6. In a separate saucepan add the oil and minced garlic and fry on medium heat. Add in the frozen peas and turn down to low heat. Cook for 2-3 minutes or until they have slightly softened in texture.
7. You can now add the drained pasta and stir in the creme fraiche thoroughly until pasta is creamy.
8. Grill the asparagus spears for 2-4 minutes until lightly charred and just fork tender and set aside.
9. Carefully remove your hot salmon from its bag and de-skin. At this stage for extra crunch you could fry the skin in a pan with a teaspoon of oil until crispy.
10. With a fork gently flake into pieces that are quite chunky and add to the pasta. Take your lemon butter sauce and pour over, stirring generously to combine.
11. What's left to do now? Grab and a fork and enjoy!
If you would like more information on The Saucy Fish Co. and the products available to purchase visit their website. If you would like more Saucy inspiration visit their online lifestyle magazine, The Dock.
Let's Bake: Hidden Bunny Chocolate Cake
07/04/2019
With only two weeks to go until Easter why not treat your family and guests to a special treat after your Easter brunch or holiday dinner with this cute hidden bunny chocolate cake. Slice into this delicious loaf cake and reveal the secret rabbit design running through the middle, it is the ultimate Easter centrepiece. My loved ones were hopping mad for it!
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Ingredients
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For the madeira cake:
- 1 shop bought madeira loaf cake
OR
- 175g softened unsalted butter
- 175g caster sugar
- 3 medium eggs, beaten
- 250g self-raising flour
- 3 tbsp milk
For the chocolate cake:
- 200g caster sugar
- 175g self-raising flour
- 1/2 tsp baking powder
- 40g cocoa powder
- 2 tbsp milk
- 4 medium eggs, beaten
- 200g softened unsalted butter
For the buttercream and decoration:
- 100g softened unsalted butter
- 175g hazelnut spread
- 90g sifted icing sugar
- crumbled chocolate flakes
- chocolate rabbits
- chocolate mini eggs
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What To Do
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1. To begin with grease and line a 2lb loaf tin (x2 if you are making your own madeira cake) and pre heat your oven to 180°C or 160°C if you're using a fan-assisted oven.
- Skip to bullet point 5 if you are using shop bought madeira cake -
2. Cream the butter and sugar into a large mixing bowl until pale and fluffy in texture. Add in the beaten eggs, one at a time, ensuring the mixture is combined well before adding the next one. If you start to see the mixture beginning to curdle, with your final egg add 1 tbsp of the flour.
3. Sieve the self-raising flour and gently fold in, with the milk, to ensure the cake mix retains as much air as possible to keep the final texture light and fluffy. The desired texture should be that it falls slowly from the spoon.
4. Spoon the batter into the prepared loaf tin and level out before placing in the oven. Bake the cake between 30-35 minutes or until golden brown, risen and just firm to the touch. Leave to cool for 15 minutes, then turn the cakes out to cool on a wire rack.
5. Cut the madeira sponge into 2cm slices and use the rabbit-shaped cutter to create the hidden bunny element to the cake. Once complete, place on a baking tray and put in the freezer to firm them up slightly.
6. To begin making the chocolate sponge, cream the butter and sugar into a large mixing bowl until pale and fluffy in texture, then gradually whisk in the eggs in the same way as we did with the madeira cake.
7. In a separate bowl combine the self-raising flour, baking powder, cocoa powder with a pinch of salt and mix together. Sieve the ingredients into your mixing bowl, with the milk, and gently fold together.
8. Into your prepared loaf tin, spread a third of the chocolate cake batter into the bottom and level out evenly. Remove your hidden bunny sponge pieces from the freezer and gently press down into the middle of the cake mixture in a smart line. It's important to leave a slight space at either end for the cake batter and also line the pieces up carefully so there are no gaps in between.
9. Spoon the remaining chocolate cake batter into the loaf tin, attempting to cover the madeira cake as much as possible. Bake the cake between 35-40 minutes or until firm to the touch. Leave the cake to cool in the tin.
10. Whilst the cake is cooling, to prepare the chocolate buttercream, beat the butter until soft and smooth adding the icing sugar one spoonful at the time until light and fluffy. Finally, add in the hazelnut spread until fully combined and for a silky smooth texture that allows a more spreadable consistency stir in the milk.
11. Spread the buttercream on to the top of your cooled cake and decorate with your chosen chocolate toppings. Once set grab a knife, cut into your servings and tuck in!
Recommended servings | 8-10
- 175g self-raising flour
- 1/2 tsp baking powder
- 40g cocoa powder
- 2 tbsp milk
- 4 medium eggs, beaten
- 200g softened unsalted butter
For the buttercream and decoration:
- 100g softened unsalted butter
- 175g hazelnut spread
- 90g sifted icing sugar
- crumbled chocolate flakes
- chocolate rabbits
- chocolate mini eggs
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What To Do
———————
1. To begin with grease and line a 2lb loaf tin (x2 if you are making your own madeira cake) and pre heat your oven to 180°C or 160°C if you're using a fan-assisted oven.
- Skip to bullet point 5 if you are using shop bought madeira cake -
2. Cream the butter and sugar into a large mixing bowl until pale and fluffy in texture. Add in the beaten eggs, one at a time, ensuring the mixture is combined well before adding the next one. If you start to see the mixture beginning to curdle, with your final egg add 1 tbsp of the flour.
3. Sieve the self-raising flour and gently fold in, with the milk, to ensure the cake mix retains as much air as possible to keep the final texture light and fluffy. The desired texture should be that it falls slowly from the spoon.
4. Spoon the batter into the prepared loaf tin and level out before placing in the oven. Bake the cake between 30-35 minutes or until golden brown, risen and just firm to the touch. Leave to cool for 15 minutes, then turn the cakes out to cool on a wire rack.
5. Cut the madeira sponge into 2cm slices and use the rabbit-shaped cutter to create the hidden bunny element to the cake. Once complete, place on a baking tray and put in the freezer to firm them up slightly.
6. To begin making the chocolate sponge, cream the butter and sugar into a large mixing bowl until pale and fluffy in texture, then gradually whisk in the eggs in the same way as we did with the madeira cake.
7. In a separate bowl combine the self-raising flour, baking powder, cocoa powder with a pinch of salt and mix together. Sieve the ingredients into your mixing bowl, with the milk, and gently fold together.
8. Into your prepared loaf tin, spread a third of the chocolate cake batter into the bottom and level out evenly. Remove your hidden bunny sponge pieces from the freezer and gently press down into the middle of the cake mixture in a smart line. It's important to leave a slight space at either end for the cake batter and also line the pieces up carefully so there are no gaps in between.
9. Spoon the remaining chocolate cake batter into the loaf tin, attempting to cover the madeira cake as much as possible. Bake the cake between 35-40 minutes or until firm to the touch. Leave the cake to cool in the tin.
10. Whilst the cake is cooling, to prepare the chocolate buttercream, beat the butter until soft and smooth adding the icing sugar one spoonful at the time until light and fluffy. Finally, add in the hazelnut spread until fully combined and for a silky smooth texture that allows a more spreadable consistency stir in the milk.
11. Spread the buttercream on to the top of your cooled cake and decorate with your chosen chocolate toppings. Once set grab a knife, cut into your servings and tuck in!
Recommended servings | 8-10
Whether you’re thinking of going vegan, vegetarian or just cutting down your meat intake, there are plenty of great reasons to reduce your consumption. I have always been conflicted between having the knowledge that an animal had to die for it be on my plate, and enjoying the benefits of the high macronutrients and the taste itself. I know enough to know that’s not a system I want to support, and for a long time, I knew that but didn’t take any action to stop supporting it.
That is why at the start of 2019 I made a decision to reduce my week-on-week meat consumption and begin to incorporate more vegetarian dishes into my meal plans. This has enabled me to expand my food horizons and discover exciting new main dishes - whilst being more cost effective too!
When cheesy, creamy sauces meet pasta, magical things really do happen. This is your favourite comfort food, revamped with fewer calories and more veggies. Keep reading to see how I make my Cauliflower & Broccoli Mac n Cheese.
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Ingredients
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- 350g Uncooked Macaroni
- 500g Cauliflower & Broccoli Florets
- 30g Grated Light Cheddar Cheese
- 20g Golden Breadcrumbs
For the sauce:
- 500ml Semi-Skimmed Milk
- 90g Grated Light Cheddar Cheese
- 10g French Mustard
- 30g Plain Flour
- 20g Melted Butter
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What To Do
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1. Pre-heat your oven to 200°C or 180°C if you're using a fan-assisted oven.
2. Add the melted butter and plain flour into a saucepan and whisk to form a paste - This is known as a Roux and is one of the basic thickening agents in cooking.
3. On a medium heat add the milk gradually, continuously whisking to have a lump-free sauce. Simmer for 5 minutes whisking all the time until thickened.
4. Take off the heat and stir in mustard and cheese. Seasoning if necessary.
5. To boiling water in a saucepan add the macaroni pasta and cook as per the packet instructions. Drain once cooked.
6. In the same saucepan fill and bring the water to a simmer over medium heat. Add the vegetable florets and cover for 2-3 minutes. Drain once cooked.
7. Combine all ingredients together and add to a large ovenproof dish. Scatter over the remaining cheese and breadcrumbs and bake for 30 minutes or until crisp and golden.
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Nutritional Information
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Per Serving
587 Calories | 30g Protein | 90g Carbs | 15g Fat | 8g Fibre
We all crave a break from the stresses of normal life every so often, and it is times like these where it is good to get away from the hustle and bustle of city life and experience something different. What better way to enjoy a couples retreat than visiting 'one of the fifty most romantic hotels in Europe' by the Sunday Telegraph. Our bags were packed, the engine started and we headed for the wilds of the North Pennine moors where you will find tucked away The Lord Crewe Arms Hotel in the peaceful and picturesque village of Blanchland.
It can be easy to forget just how beautiful the UK is, especially when we’re always seeking the next available flight abroad. Now don't get me wrong I love travelling; it is important to immerse yourself with different cultures, ethnicities, accents and the atmosphere that comes with visiting an exotic location, as it helps broaden your mind. However, to explore Northumberland you don't need to book tickets to board your next flight. And so, you'll be saving money and reducing your carbon footprint at the same time. All whilst experiencing something just as magnificent.
Walks and cycle routes are on your doorstep, while Derwent Reservoir - for picnic spots and sailing - is two miles away. A car is essential for other sights - Corbridge, Hexham and Hadrian’s Wall are around 30 minutes - but the isolation means a quiet night’s sleep. You don't necessarily have to be the outdoors type either to visit Northumberland. You can enjoy a three-tier high tea at a local patisserie, treasure hunt at weekend markets or attend one of the many festivals that are hosting in the region.
Blanchland is an isolated huddle of honey-coloured stone buildings nestling in a hollow in the rugged moors; housing a population of no more than 100, 25 miles south-west of Newcastle. When we arrived you feel as though you have stepped back in time, detached from the rest of the country and the 21st Century. We were happy to welcome this feeling of isolation with open arms.
The Lord Crewe Arms Hotel is a building synonymous with history and with the advantage of age-old hospitality oozing from its very foundations. An abbey was founded here in the 12th Century and what is now the Lord Crewe Arms hotel was built as the abbot’s lodge, guesthouse and kitchens, becoming an inn in the 18th Century. There are 21 rooms available at the hotel, located across the main abbey building, an adjacent square of former lead miners’ cottages, and an old inn.
The Lord Crewe Arms Hotel is a building synonymous with history and with the advantage of age-old hospitality oozing from its very foundations. An abbey was founded here in the 12th Century and what is now the Lord Crewe Arms hotel was built as the abbot’s lodge, guesthouse and kitchens, becoming an inn in the 18th Century. There are 21 rooms available at the hotel, located across the main abbey building, an adjacent square of former lead miners’ cottages, and an old inn.
Our home for the night was in one of the 'Cosy' rooms - the smallest of rooms available to book at the hotel. However, it was more than enough for our stay. With its rustic furniture, natural materials and soft colours the decor they have succeeded in bringing the countryside indoors. In addition to being beautifully decorated, everything has been well thought of in preparation for a guests arrival. From fluffy bathrobes to a spare umbrella and walking boots you really are able to make the most of your stay, no matter what experience you are looking for.
The views from our room provided us the best of both worlds;from the bathroom we were able to observe the beautiful grounds of hotel, whereas from our bedroom we could observe all those coming to and from Blachland. Furthermore I am a huge advocate for supporting local businesses and the community as much as I can. The commercial world is full of companies that all offer basically identical options. It’s hard to find anything that is in essence, completely unique anymore. When you drive across country, and all you see is the same scene… same brand, same big box stores, same products on the shelves. Very disappointing, isn’t it? Therefore, one of my favourite observations of my stay at the hotel which really enhanced the overall experience was to see that many of the products used; such as the amenities, coffee and ingredients were locally sourced. I particularly enjoyed the delicious slab of fudge that was amongst our hot drinks tray in our room!
The views from our room provided us the best of both worlds;from the bathroom we were able to observe the beautiful grounds of hotel, whereas from our bedroom we could observe all those coming to and from Blachland. Furthermore I am a huge advocate for supporting local businesses and the community as much as I can. The commercial world is full of companies that all offer basically identical options. It’s hard to find anything that is in essence, completely unique anymore. When you drive across country, and all you see is the same scene… same brand, same big box stores, same products on the shelves. Very disappointing, isn’t it? Therefore, one of my favourite observations of my stay at the hotel which really enhanced the overall experience was to see that many of the products used; such as the amenities, coffee and ingredients were locally sourced. I particularly enjoyed the delicious slab of fudge that was amongst our hot drinks tray in our room!
The food we received for our evening meal was nothing short of exceptional. The head chef is Simon Hicks, who was head chef at Mark Hix’s place in Soho. The dinner menu offerings was stripped back to a select number, but did not hinder my ability to decide what I wanted to eat that evening. In all honesty, I wish I had the stomach capacity to had eaten more. On a cold winters night, what more can you ask for than to be sitting by the fireplace with a burning wood crackling away made the whole experience a true delight.
I also have heard very positive things about their Sunday Lunch and Afternoon Tea - Definitely something I will be looking into returning for!
I also have heard very positive things about their Sunday Lunch and Afternoon Tea - Definitely something I will be looking into returning for!
My only regret is that I didn't get to explore the Lord Crewe Arms famous gardens due to the weather at the time of our visit. I can imagine in the peak of summer it's nothing short of fantastic to sit on the benches outside with a cold drink and take in the country views. That being said, there was something quite tranquil about observing snow falling from the window. However, there is nothing remotely relaxing about trying to get home in it the following more (but that is a different story entirely).
Disclaimer - I was invited to the Lord Crewe Arms for a press review, all words are my own.
Let's Cook: Chicken Katsu Curry
20/01/2019
Eating well should be a sustainable habit, but it can sometimes feel challenging if you're also on a budget. It has been three months now since I moved into my own home with Liam and it's been important for us to ensure when we plan our weekly meals they are nutritious, keep our taste buds happy and our budget on track!
When we chose to eat out one of our favourite cuisines to enjoy is Japanese. If you were to order a Chicken Katsu Curry from a chain restaurant it would typically set your bank balance back by £10 per person, however, we were able to replicate this for a fraction of the price for approximately £2.60 a plate!
Would you like to know how I made it? If so, keep reading...
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Ingredients
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- 125 ml Buttermilk
- 1 Heaped Teaspoon Medium Curry Powder
- 1 Garlic Clove (Minced)
- 60g Panko Breadcrumbs
- 160g Basmati Rice
- 12g Creamed Coconut
For the sauce:
- 1 Garlic Clove (Minced)
- 1/2 White Onion
- 1/2 Carrot
- Teaspoon Of Oil
- 1 Teaspoon of Garam Masala
- 1 Teaspoon of Medium Curry Powder
- 1/2 Teaspoon of Turmeric
- 1 Heaped Tablespoon of Plain Flour
- 1/2 Heaped Teaspoon of Mango Chutney
For the pickle dressing:
- 1/2 Red Onion
- 1/2 Lemon
- 1/2 Red Chilli
-15g Coriander
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What To Do
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1. Flatten and tenderise your chicken breasts by placing them in between sheets of greaseproof paper and bashing them.
2. Mix the buttermilk, curry powder, garlic and a pinch of sea salt together in a bowl and place in the chicken breasts to marinate for a minimum of 2 hours.
3. Sprinkle your breadcrumbs onto a tray/plate and cover your chicken breasts, pressing down to help them stick more.
4. If you would like to save on time you can fry your chicken breasts in the saucepan with 1/2 cm oik and cook for 8 minutes, turning in between. However, I prefer to oven bake for 25 minutes on 220 degrees in a fan-assisted oven.
5. Whilst this is cooking you can begin with your sauce! Cut all of your vegetables finely and fry in a large pan on a medium to low heat with oil. Add the spices and keep mixing until the vegetables begin to caramelise.
6. Stir in the flour and mango chutney and pour in 400ml of boiling water and simmer for 15 minutes. Season to taste.
7. In a saucepan add your rice and add 320ml boiling water. Break in the creamed coconut and stir. Place on the lid and bring to the boil. Leave to simmer for 10 minutes. Make sure to turn that when you turn the heat off that you leave the lid on to keep the moisture inside.
8. Finally, add all the onion and chilli into a small bowl and squeeze in the lemon and mix with your hands as this will help pickle the vegetables to add more depth to the flavour.
9. All that is left to do is plate up and tuck in.
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Nutritional Information
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Per Serving
621 Calories | 54g Protein | 85g Carbs | 9g Fat | 4g Fibre
For my first bake of 2019, I decided to make Leftover Christmas Chocolate Fudge Brownies using a load of random chocolates that I had left over such as Lindt Lindor, Malteaser Truffles, Terry Chocolate Orange pieces and more.
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Ingredients
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- 200g Melted Chocolate (Dark/Milk)
- 100g Softened Unsalted Butter
- 250g Caster Sugar
- 4 Large Eggs
- 95g Plain Flour
- 25g Dark Cocoa Powder
- 1 Tsp Vanilla Essence
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What To Do
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1. To begin with grease and line a baking tin (or a brownie tin if you have one) and preheat your oven to 180°C or 160°C if you're using a fan-assisted oven.
2. Break up your chocolate and place in a heatproof bowl and melt gently. Once melted, remove the bowl from the heat and leave to cool until needed.
3. Into the bowl of a food mixer place your sugar and butter and beat on a medium speed until fluffy in texture.
4. On a slow speed add your vanilla essence and eggs, one at a time, beating well after each addition.
5. Stir in the cooled melted chocolate and add the sifted flour and cocoa until combined.
7. Spoon the mixture into the prepared tin and spread evenly. Placing each piece of leftover chocolate evenly into the mixture.
8. Bake for about 22-25 minutes until firm to the touch but still a bit fudgy – the chocolate will continue to cook slightly for a few minutes after coming out of the oven.
9. Remove the tin from the oven and set on a wire cooling rack. Leave to cool completely before cutting into pieces and enjoy!
Recommended servings | 24
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