Mixed Vegetable Couscous

Ingredients

couscous-ing

  • 500g Couscous
  • 450ml Water
  • 50ml Olive oil
  • 1 Vegetable stock cube
  • 1 Red Onion
  • 2 Garlic cloves
  • 1 large Courgette
  • 1 Red Pepper
  • Bunch of fresh Parsley
  • Salt & Pepper

Equipment

  • Large dish
  • Small saucepan
  • Small plastic container
  • Non-stick frying pan
  • Spoon
  • Knife
  • Chopping board

Other

  • Cling film

Method

  1. Place couscous in a large dish and leave on the side.
  2. Mix the water and oil together and pour them into a small saucepan. Add vegetable cube and bring it to the boil.
  3. Peel and finely chop the onion and garlic. Put them in a container on the side for now.IMG_E0461[1]
  4. Pour the boiling water over the couscous and give it a good stir until all water is absorbed. Cover in cling film and leave to ‘cook’ for about 12 minutes.
  5. Prepare a frying pan with a dash of oil on a medium-high heat.
  6. Wash and dice vegetables in small cubes (you can use as many a variety as you want) and add them to the onion/garlic container. Put all your chopped veg into the hot frying pan, give a stir and leave to cook until they soften.
  7. Roughly chop the parsley and leave it on the side for later on to sprinkle on top of the ready couscous.IMG_E0470[1]
  8. Remove the cling film from couscous dish, gently scrape the couscous and transfer it into another bigger dish. Add all of the cooked vegetables and the chopped parsley, season with some salt and pepper and give a good stir.
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Egg and Fennel Salad

Ingredients

fennel-ing

  • 2 medium Eggs
  • 1 fresh Fennel
  • 1 Lemon
  • 1 Orange
  • 1 Cucumber
  • Bunch of fresh Mint

Equipment

  • Small pot
  • Small bowl
  • Large mixing bowl
  • Grater
  • Small knife
  • Chopping board

Method

  1. Prepare a small pot with water and cover to bring to the boil. Add the eggs and leave to cook for around 10 minutes.IMG_E0436[1]
  2. Fill up a bowl with cold water, squeeze the lemon juice and put rest of lemon in water. This is for later on to immerse the fennel in so that it retains its nice white colour.
  3. Clean the fennel by trimming its extra long stalk and green bits to be left with just its bulb (watch video at 2:15 to see how) Slice the fennel as thinly as possible and put it in your prepared lemon bowl. Leave it there to soak for the time being.IMG_E0437[1]
  4. Grate the orange zest as finely as you can, slice the orange into segments and squeeze the juice out of whatever you’re left with (watch video from 5:40 to see how) Put both zest, orange segments and juice into a separate bowl.
  5. Cut the cucumber lengthwise and remove the seeds by scraping them with a teaspoon. Then slice the cucumber diagonally to give it a nice shape.
  6. The eggs should be ready by now; remove from heat and cool them under cold running water. Once cold, you can remove their shells. Cut into quarters and leave on the side until you can plate.
  7. Start chopping the mint roughly and add it to the bowl with oranges.
  8. Drain the fennel and add it to the bowl too. Combine all ingredients by hand thoroughly and plate. Place egg quarters on top of the salad.IMG_E0448[1]

We’re Back!

Pencil sharpened and ready to go!!

Ok, so we had our baby….. but that was a year ago!! Gosh that went by at a very fast pace. Our little daughter is taking after all of us, full on appetite and ready to taste the world of food (so far..)

Yes, we did take a break from writing blogs but the camera, the cooker and our tummies kept on rolling with even more homemade recipes. You can’t stop that, can you? Not when you live with an ambitious chef who takes control whenever his hands get on more than one ingredient!

Not all went to a halt because we have been uploading new video recipes on our YouTube channel as well as updating older ones. Go check them out! My favourite so far would have to be our Steak with Cracked Black Peppercorn Sauce. It is a very easy recipe and the sauce just speaks for itself.

In the meantime, nights are still long, washing basket never sees its bottom, commuting to work is not the easiest (although we started cycling now which is great), bathing kids when super tired after a long day at nursery doesn’t get any better… and the list goes on and on with this hectic life we live in.

However, we still do not cut short and go for a ready meal from the nearest local take away; and if we can do it, so can you!

Our mission remains to encourage you to cook freshly on a daily basis. Our recipes are easily followed step-by-step guide to your everyday cooking. They’re all tried and tested so no recipe will ever let you down. Your skills will improve and your love for cooking will be the one to follow.

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Cauliflower Soup

Ingredients

cauliflower soup

  • 1 large Cauliflower
  • 2 medium Onions
  • 3 Garlic cloves
  • 1 Leek
  • 3 Celery stalks
  • 1 medium Potato
  • 2 Vegetable stock cubes
  • 1 bouquet garni

Equipment

  • Medium pot
  • Knife
  • Chopping board
  • Hand blender

Method

  1. Prepare a medium pot on a medium-high heat and add some oil.
  2. Start peeling and roughly cut the onions and potato, wash and cut leek and celery, leave garlic as whole and add all to the pot; give it a stir. Leave to cook for about 3-4 minutes.
  3. Add cold water until it covers all vegetables. Add stock cubes and bouquet garni. Turn up the heat until it starts boiling, cover the pan and leave to simmer for about 15-20 minutes.IMG_E0134[1]
  4. In the meantime cut cauliflower into florets and leave on the side until vegetables in pot are softened. When ready, add cauliflower to pot, turn the heat up until it starts boiling again and then simmer another 7 minutes.
  5. Remove the bouquet garni, season and blend it.

Steak with cracked black Peppercorn Sauce

Ingredients

rib-eye-steak-ing

  • 170g Rib-eye Steak per person (you can also use Sirloin or Fillet)
  • 2 Shallots
  • 3 Garlic cloves
  • 2 Bay leaves
  • fresh Thyme
  • 200ml Brandy
  • 175ml double Cream
  • 300ml beef stock
  • 15-20 whole black Peppercorns
  • 15-20 cracked cracked black Peppercorns
  • 1 tbsp butter

Equipment

  • Non-stick frying pan
  • Roasting tray
  • Knife
  • Chopping board

Method

  1. Pre-heat oven on gas mark 4.
  2. Prepare a frying pan on a medium-high heat. Add some oil and some salt.
  3. Peel and slice shallots and garlic and leave them on the side in a container for now. Add bay leaves, fresh thyme and whole peppercorns.
  4. Place the steak on the hot frying pan and leave to seal for 15-20 seconds. Flip them around for another 15-20 seconds.
  5. Transfer the steak to a roasting tray, pour all juices to the tray and insert in oven. Keep the frying pan on the hob.

    Cooking Instructions: For rare leave to cook for 5 minutes, for medium 7-8 minutes and medium-well 10-12 minutes. These are just rough guidelines as it really depends on your oven. If it is still under cooked to your liking, you can always finish cooking it in the sauce on frying pan.

  6. Add shallots, garlic, bay leaves, thyme and peppercorns to the frying pan and leave to sweat for 3-4 minutes.IMG_E0109[1]
  7. Take out steak from oven and leave on the side to rest.
  8. Continue with the sauce; add brandy and leave to reduce by 3/4. You can flame it up at this stage (watch video at 8:10 to see how). Add beef stock and reduce by 1/2. Add cream and give a good stir. Add cracked peppercorns and butter, give it another stir until butter melts.

    Add the steak juices to the sauce in frying pan and you can plate.IMG_E0114[1]

Cream of Mushroom Soup

Ingredients

  • 400g approx. Button Mushrooms
  • 2 medium Onion
  • 3 cloves of Garlic
  • Fresh Thyme
  • 3 Celery stalks
  • 1 Leek
  • 1 medium Potato
  • 1 Bay leave
  • 1 Vegetable stock cube
  • 1 Bouquet garni
  • 1 tbsp butter (optional)
  • dash of sunflower Oil
  • salt & pepper

Equipment

  • Medium pot
  • Wooden spoon
  • Knife
  • Copping board
  • Hand blender

Method

  1. Prepare a medium pot on a low heat and add some oil.
  2. Peel and roughly chop the onions, leek and celery and add to pan. Leave the garlic whole and add to pan. Add the thyme and give it a good stir.
  3. Increase the heat to medium and add some butter.
  4. Peel, wash and roughly cut the potato and add to pan. Leave all veg to cook until softened.
  5. Add cold water to the pan until it barely covers all vegetables. Add bay leaf, vegetable stock cube and bouquet garni. Bring it to the boil and simmer for about 15-20 minutes or until the potato is cooked thoroughly.
  6. Add mushrooms and turn the heat up to bring it back to the boil and simmer for another 5 minutes.
  7. Switch off the hob, remove bay leaf and bouquet garni and blend the soup with a hand mixer. Season with salt and pepper as you go along.

Parsnip Soup with a hint of Cinnamon and Honey

Ingredients

parsnip-soup-ing

  • 4 large Parsnips
  • 2 medium Onions
  • 2 cloves Garlic
  • 3 Celery stalks
  • 1 Leek
  • 1 tsp Cinnamon
  • 1tbsp Honey
  • 1 Bouquet garni (mixed herbs)
  • Vegetable stock cube
  • dash of Sunflower Oil

Equipment

  • Medium pot
  • Plastic container for peelings
  • Wooden spoon
  • Knife
  • Chopping board
  • Hand blender

Method

  1. Prepare a medium pot on a low heat. Add a dash of oil.IMG_E0062[1]
  2. Start peeling and roughly chop the onions, celery and leek. Leave the garlic as whole. Add all veg to the pot and give it a stir. Turn the heat up and let them cook gently.
  3. Peel and roughly chop the parsnip. Add to the pan and give it another stir.
  4. Add cinnamon and honey and combine well with the rest of ingredients. Cook for about 3-4 minutes.
  5. Fill up the pot with cold water, add bouquet garni and vegetable stock, cover pot and bring it to the boil. Reduce heat and let it simmer for around 25 minutes.
  6. Remove bouquet garni and blend it with a hand mixer until it gets as smooth as you want it.