Frozen Fish Pie #CoolCookery

I ate a lot of frozen food growing up. It was the done thing back then. From pizza & fish fingers, to chips & chicken nuggets. Having kids of my own now I can 100% understand the need to just cook something you know your kids will eat instead of enduring the daily arguments over meals. And I'll be the first to admit to giving the boys fish fingers & peas at least once a week. But frozen food isn't just your dreaded beige meals that kids are drawn to.

There's foods that I'll always buy frozen over fresh, like peas, simply because they're fresher & keep for much, much longer. And we're notorious for buying meats on deals & then freezing them as we know we won't use them before their date. In that sense, freezers are a modern day blessing! Not only is the food we buy frozen fresher (nutrients locked in and all that jazz) but it cuts down on the immense amount of food waste we'd otherwise have.

So when Cool Cookery got in touch to see if we'd like to the part in their challenge to make a recipe from frozen ingredients, to say I was up for it was an understatement! I brainstormed ideas for a few days and eventually decided to give Fish Pie - something I've wanted to try making for years - a go. Aside from fish fingers, fish isn't really something I ever buy frozen, partly because we have a fab [expensive] fishmongers on our door step & partly because I'm not in the habit of buying frozen meats, instead opting for fresh meat which inevitably getting put in the freezer anyway (yeah, logic...). When it came to getting the fish for our Frozen Fish Pie we headed to Iceland. I knew I wanted some Salmon & a white fish but when I found that they had a 3 for £10 deal on their bags of frozen fish fillets, instead of settling for just Cod or Haddock, I went for both. Obviously you could still use one of the other. The great thing about frozen fish too is that, like peas, it's frozen so quickly after being caught that it's packed with nutrients.

When it came to the veg side of the Frozen Fish Pie, frozen peas were a given. But when I found pre-diced, frozen onions, I was amazed. I swithered at first, thinking that onions are so cheap anyway that it was perhaps a hugely lazy option but then I quickly came to my senses & realised I'm a Mum of two wee boys who would rather I played cars than chop onions, so in the basket they went. And in the basket they'll go from now on! I also bought frozen mash. I actually picked them up & put them back, only opting to actually buy them at the last minute. I make good mash, I didn't need a frozen version! But I got into the spirit of #CoolCookery and decided that I'd give it a go. And honestly, I was pleasantly surprised. Frozen mash does look weird but it tasted good enough that I finished the leftovers!

Ingredients.   
• 300ml of Milk

• 1 Frozen Cod Fillet

• 1 Frozen Haddock Fillet

• 1 Frozen Salmon Fillet

• Handful of Frozen Cooked Prawns (optional)

• 1/2 cup of Frozen Diced Onions

• 1 bunch of Frozen Spinach

• Handful of Frozen Peas

• 30g of Plain Flour

• Teaspoon of English Mustard

• 350g of Frozen Mashed Potato

• Handful of Cheddar Cheese (optional)

Method.   

1. Pre-heat your iven to 180°c. Place the milk in a large pan and add the frozen fish fillets & prawns, slowly simmering on a low heat for 10-15 minutes, or until the fish has defrosted & cooked.
2. Meanwhile, add the onions to another pan with a little oil and again simmer on a low heat. Whilst the onion is simmering, defrost a bunch of frozen spinach in the microwave & add to the onion once defrosted.
3. Once the fish is cooked, remove from the milk with a slotted spoon, keeping the milk to one side as this will be the base for the sauce. If your fish has skin on it (only our salmon did) then removed this at this stage, then flake the fish fillets as big or small as you like - we like ours nice & chunky!
4. Add the flour to the onion & spinach, stirring to a paste. Allow to heat for a few minutes, then gradually add the milk, ensuring each amount is thoroughly mixed before adding the next. Once all the milk is added you should have a nice sauce consistency. Season your sauce with a little pepper, salt (optional - we don't add it as the boys were eating this) and the teaspoon of mustard.
5. Once you have a delicious creamy sauce, add your fish & peas, giving it a gentle mix to combine. It can be tempting to just eat this mixture with a spoon but try to resist! Instead spoon it into your pie tray, ready for the mashed potato topping.
6. Defrost the mashed potato as per the packs instruction (ours is a few minutes in the microwave - so simple!) and once ready, mix in the cheese & have a taste! Trust me, you'll be pleasantly surprised.
7. Spoon the mashed potato onto the fish filling in your our tin, evenly spreading out & fluffing up with a frost. Place into your pre-heated oven for 30 minutes, until the top is lovely & golden.

Watch out for fish thieves when you're making this. "Pink fish," is apparently the best.

I'm working with Britmums & CoolCookery.co.uk highlighting the versatility, economy and nutritional benefits of cooking with frozen food. All opinions are my own. For recipes & ideas visit Cool Cookery.

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Granny Chris' Coconut Ice

Always a favourite for school fairs & coffee mornings, this cavity-inducing creation firmly remains a family favourite, one that my Granny Chris was famous for. So much so that my cousins & I even made a couple of batches to enjoy & reminiscence on the evening of her funeral. It's an extremely easy recipe to follow and doesn't involve any fancy condensed milk or icing sugar, nor do you need to knead it or use any elbow grease at all; it's just your bog standard whole milk & granulated sugar, chucked in a pan! In fact, when Granny Chris first gave me this recipe she didn't even use actual amount for ingredients, instead telling me it was "a bag of coconut, a bag of sugar & half a pint of milk," leaving it open to interpretation to wherever you shopped!

The one thing she never added to her 'recipe' she gave me was Bobby hairs: Bobby was her soppy excuse for a dog who used to stand in the garden, refusing to come in, knowing if he waited long enough he'd be in for a sausage or some cheese. And Granny Chris, being the lovely soul she was would always oblige him. His hair also always made it's way into everything. I obviously don't recommend adding dog hair to this recipe but if you want to get real serious about your Granny Chris' Coconut Ice, that's an essential extra for the authentic stuff!

What You Need.   

500g bag of Granulated Sugar.

Half a Pint of Whole Milk.

200g of Dessicated Coconut.

Few drops of pink food colouring (optional).

Large pan & wooden spoon.

Baking Tray (I use approx. 12"x7")

Method.   

1. Grease your baking tray with a little butter. In a large pan mix the milk & sugar together over a low heat.
2. When the sugar have dissolved and there's no more granules, add the coconut & a few drops of pink colouring (optional) to the pan.
3. Bring the mixture to the boil until it start to "spit at you," stirring continuously. Continue to stir for around 10 minutes.
4. After around 10 minutes the mixture will have become very thick & sticky. "When you can spoon a small amount into cold water & it remains set together, you know it's ready."
5. Spoon the delicious mixture to your pre-greased tin, spreading evenly with the back of your spoon. Allow to cool & set, which will take at least a few hours.
6. Cut into bars of squares & try not to eat the whole lot in one sitting!! 

This recipe is so easy to follow and so insanely delicious that it's a miracle I have any teeth left! It's also great for home made hampers for Christmas presents and an ideal extra if you're doing Diddle Diddle Dumpling's Home Made Christmas - it'll definitely be a stocking filler in our household!

This recipe in an entry for Chums Family Favourites competition.

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Caramelised Red Onion Chutney #DDDHMC

This is an emotional recipe. Delicious (oh, so delicious!), but you will honestly cry buckets whilst making it. I've had laser eye surgery and that was less painful than this recipe. 8 onions. You need to cut 8 onions. And after all that, you only get two jars of the stuff. Of course, you could easily double the recipe and get twice as much but I would highly recommend making two separate batches, should you need extra, as it's simply the easiest way to avoid excess tears. Now, I worry I've maybe put you off completely but this Red Onion Chutney is definitely worth the tears! Not only is this a very easy recipe & makes a great gift, it's also worth making just to keep a jar for yourself.

What You Need.   

8 Red Onions.

1 Red Chilli (de-seeded).

2 Bay Leaves.

25ml Olive Oil.

200g Soft Brown Sugar.

2 Tsp Mustard Seeds.

150ml Balsamic Vinegar.

150ml White Win Vinegar.

2-3 Jam Jars with lids (450g is ideal).

Method.   

1. Thinly slice & half your onions, finely chop your chilli and sterilise your jars.
2. Pop the onions, chilli, bay leaves & olive oil into a large pan and allow to cook over a low heat for around 20 minutes
3. When the onions start to caramelise, add the sugar, vinegars & mustard seeds.
4. Allow the chutney to simmer for as long as needed. The original recipe states 30 minutes but I've never had a chutney that is ready in less than 2 hours. Trust me, it's worth the wait!
5. Once the chutney has thickened, allow to cool for 10 minutes before spooning into your sterilised jars.
6. Once sealed in it's jars, leave the chutney to mature for a least a month to get the very best flavours from it.

• • •

Given the need for this chutney to mature, it's a great one to start preparing for a hand made Christmas right now. Plus it's perfect for cracking open on Christmas day to have with cheeses, for Turkey sandwiches on Boxing Day or like most preserves it'll keep for years (unopened) making it perfect for the warmer weather barbecues to have on burgers & sausage! And if you do decide to give it a go for yourself, remember and use the hashtag #DDDHMC to let me know how to get on!

Happy making!

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Chocolate Fudge Brownies in a Jar #DDDHMC

I'm big on baking. If I'm strapped for cash or lacking inspiration when it comes to gift giving, I'll usually bake something. Sometimes though, baking isn't practical; you've only got a couple of days between baking your goods & actually gifting them, which if you can guarantee you'll see the recipient is fine but in the instance of my eldest sister, I never know when I'll see her next! So when her birthday came around this year, instead of baking something that would be stale (or eaten...) before she got it, I decided to make her Chocolate Fudge Brownies In A Jar!

And the great thing about these Chocolate Fudge Brownies in a jar is that they can also be made in advance of Christmas, taking away the stress of last minute baking on Christmas Eve! Plus they're so unbelievably easy to make, you can even get the kids involved! Not to mention they make me all nostalgic about those sand art bottle kits I used to always receive at Christmas as a kid...

What You Need.   

A 1 Litre Jar (I picked up mine in a charity shop).

½ tsp Salt.
½ tsp Baking Powder.
95g Plain Flour.
35g Cocoa Powder.
75g Plain Flour.
135g Soft Brown Sugar.
150g Caster Sugar.
100g Chocolate Chunks.

100g Fudge Chunks.

Method.   

1. Ensure your jar is very clean before starting; I sterilised mine in the oven beforehand (100°c for 30 minutes). Starting with the Salt, Baking Powder & 95g of Plain Flour, layer the ingredients in order as listed above, pushing each layer down before the next; I used an ice cream scoop to do this but any spoon will do.
2. Once you reach the top, add some scrunched up grease-proof paper to any remaining space between the ingredients & lid to stop them being knocked out of place & ruining the layered affect.
3. Finally, add a label with the following so your recipient knows what they need to do to enjoy their scrumptious Chocolate Fudge Brownies in a jar!

• • •

Remember that if you try any of the tutorials in Diddle Diddle Dumpling's Home Made Christmas I'd love to know. You can use the hashtag #DDDHMC on your social media of choice & be sure to let me know in the comments too!

Happy making!

Adapted from this original recipe.

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Blackberry & Apple Jam #DDDHMC

I have a mental list of all the preserves I want to make as part of the Diddle Diddle Dumpling Home Made Christmas. This wasn't one of them. But when you discover loads of brambles in the local park, you're left with little choice but to pick them & get making! And just like the Strawberry Jam, you can't really go wrong with this gift. You need to be quick though, as like with the strawberries, blackberry supplies will be depleting by the time Christmas rolls around. So, get picking & get making!

What You Need.   

500g of Blackberries (preferably wild but shop bought will do).

500g of Cooking Apples (after coring & peeling).

125ml Water.

1kg of Granulated Sugar.

Juice of one Lemon.

1 heaped Tsp of Ground Cinnamon.

½ Tsp of Unsalted Butter.

3-4 Jam Jars with lids (450g is ideal).

Wax Discs.

Method.   

1. Wash your blackberries, chop your apple into small pieces (roughly 1cm cubes) & sterilise your jars.
2. Pop the apple into your pan (again a large heavy based pan, such as a jam pan) alongside the water and warm for a few minutes. Then add the blackberries and heat whilst stirring for 5 minutes, until the blackberries release their juices.
3. Add the sugar & lemon juice to the pan and stir on a low heat until all the sugar has dissolved. In case you're wondering, the reason you only use granulated sugar instead of jam sugar in this recipe is because the apples already contain the pectin required (the science-y ingredient required to let your jam set) which you find in jam sugar.
4. Add the cinnamon. This part is optional but gives the jam a bit extra flavour.
5. Bring the mixture to a rolling boil for 15 minutes or until it reaches it's setting point. Just like the Strawberry Jam, to check the setting point, spoon a small amount of the jam out and onto a cool plate. Allow to cool for a few minutes, then with your finger, check that it is of the consistency you'd expect of jam. If not, continue to boil for a couple of more minutes & check again. When happy, add the spoonful of butter & stir before switching off the heat - this stops a yucky scum forming on the top of your jam.
6. Allow the jam to cool in the pot for around 10 minutes before spooning it into the sterilised jars. Ensure your jars are still warm as cold jars are likely to crack due to the heat of the jam.
7. Place a wax disc of the top of the jam & seal with your lid. You should get around 3 jars but I like to have an extra jar sterilised & ready, just in case there's more than I expect.

• • •

The use of apples makes this jam a little more interesting, in both preparation & taste. And the smell is divine - I'm tempted to whip up another batch just to have my house smelling so beautiful again! Plus being able to say we foraged the ingredients for ourself is quite a nice wee achievement & will definitely be mentioned on the labels.

If you do decide to give this jam a try for yourself, be sure to share your photos & experiences using the Diddle Diddle Dumpling's Home Made Christmas hashtag; #DDDHMC 

Happy making,

Adapted from this original recipe.

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Strawberry Jam #DDDHMC

Welcome to the first edition of Diddle Diddle Dumpling's Home Made Christmas! To kick things off I've went with something that's fairly simple & a favourite in every household - the humble Strawberry Jam! This is one gift that will always be greatly received. But if you want to try your hand at it, you need to get moving as they'll only be in season for a few more weeks; after which you'll struggle get any in the shops. But don't worry, the great thing about preserves is that they last for ages, hence why the first few tutorials in Diddle Diddle Dumpling's Home Made Christmas will be of this nature.

What You Need.   
1kg Strawberries (ideally home grown, if not Scottish/British are tastiest).
1kg Jam Sugar.
Juice of one Lemon.
1 Tsp Vanilla Extract (optional).

1 Teaspoon of Unsalted Butter. 3-4 Jam Jars with lids (450g is ideal).
Wax Discs.

Method.   

1. Wash your strawberries, cut them in half if they're quite big & sterilise your jars.
2. Pop the strawberries & lemon juice in a large, heavy based pan - ideally a jam pan - and heat for a few minutes to allow the strawberries to soften.
3. Add all the sugar and stir on a low heat until all the granules of sugar have dissolved.
4. Add the Vanilla Extract. This part is optional but gives the jam a little bit extra flavour.
5. Bring the mixture to a rolling boil for 6 minutes or until it reaches it's setting point. To check the setting point, spoon a small amount of the jam out and onto a cool plate. Allow to cool for a few minutes, then with your finger, check that it is of the consistency you'd expect of jam. If not, continue to boil for a couple of more minutes & check again. When happy, add the spoonful of butter & stir before switching off the heat - this stops a yucky scum forming on the top of your jam.
6. Allow the jam to cool in the pot for around 10 minutes before spooning it into the sterilised jars. Ensure your jars are still warm as cold jars are likely to crack due to the heat of the jam.
7. Place a wax disc of the top of the jam & seal with your lid. You should get around 3 jars but I like to have an extra jar sterilised & ready, just in case there's more than I expect.

• • •
The great thing about jam is that it literally keeps for years. It is vital that your jars are clean & sterilised though, to ensure no spores or dirt are present as they'll ruin your jam and make it inedible. Don't be tempted to skip that step! Otherwise go for it and give jam making a try for yourself. Just be sure to share your experience & photos using the Diddle Diddle Dumpling's Home Made Christmas hashtag on Twitter, Facebook & Instagram; #DDDHMC.

Next week I'll be sharing another jam recipe and be sure to stay tuned over the coming weeks for more info on designing your own jar labels, different ways to sterilise your jars & the first home baking gift of the series.

Happy making,

Adapted from this original recipe.

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Red Velvet Cupcakes

I remember when cupcakes suddenly became popular. As if overnight, the world had fallen in love with the spongy little beauties, with people even queuing for the best ones in New York, thanks to a bit of promotion in the form of Carrie Bradshaw. And much to my approval, the popularity of cupcakes has not yet declined, meaning you can pretty much indulge in them any time, anywhere.

But lets be honest, there's nothing better than a freshly baked dozen of cupcakes that you've lovely mixed & baked just for yourself. I'm happy to consume any variety of cupcake but there's something a little bit special about a Red Velvet cupcake. Perhaps it's the name, the deep red appearance or the particularly soft sponge, but these little beauties just seem a little more luxurious than any others.

Don't let the lengthy and somewhat odd ingredients (apple cider vinegar? really?) put you off. These cupcakes are just as easy to make as any other and this particular recipe, I've tailored it to ingredients I can easily obtain, without a trip to a big supermarket. Go on, give them a go!

Ingredients.

250g Plain Flour
2 Tbsps Cocoa Powder
2 Tsp Baking Powder
½ Tsp Bicarbonate of Soda
100g Margarine
200g Caster Sugar
A dab of Sugar Flair Colour (I used Chirstmas Red)
2 Tsps Vanilla Extract
2 Eggs
100ml Milk

75g Creme Freche
1 Tsp Apple Cider Vinegar

300g Icing Sugar
50g Unsalted Butter
125g Cream Cheese, cold

Method.

1. Preheat your oven to 180°c and line your baking tins with 20 muffin cases.
2. Sift the flour, cocoa powder, baking powder & bicarbonate of soda in a large bowl.
3. In a separate bowl, cream the margarine & sugar until well combined. Add the food colouring & vanilla.
4. Gradually add the wet ingredients to the dry, around a tablespoon at a time, whilst mixing continuously.
5. When combined, gradually add the milk, creme fresh & apple cider vinegar.
6. Use an ice cream scoop to fill the muffin cases and bake for around 18-20 minutes until the top of the cupcakes bounce back when touched.
7. For the cream cheese icing, combine the icing sugar & butter, beating until combined. Once combined, add the cream cheese and beat until a light consistency.
8. Once the cupcakes have cooled, spread a generous helping of the cream cheese icing on top and decorate with a little bit of red velvet crumbs.
9. Enjoy!

What's your favourite cupcake? Can you resist the Red Velvet?

**This recipe has been entered into the Stuck in the Tree Bakespiration Challenge.**

Happy baking,

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Blueberry Chia Seed Muffins.

I have this thing about buying blueberries. I'm not really a huge fan of them but when I see a big punnet of them sitting in the shops, I can't help but be sucked in by them, thinking, "maybe this summer I'll fall in love with them." I never do. I do however, love a good blueberry muffin! To me, these make a great breakfast and I've made it my mission to get the very best fresh muffins for John & I to enjoy. Ok, so they are loaded with sugar but I think the magical chia seeds help balance that out (kinda...) and make them a little more healthy. But then, why justify do we need to justify having cake for breakfast really?

Makes 8 muffins.
For the Muffins.
• 190g Plain Flour
• 150g Sugar
• ½ tsp Salt
• 2 tsp Baking Powder
• 80g Melted Butter
• 1 Egg
• Splash of Milk
• 100g Fresh Blueberries
• 2 tbsp Chia Seeds
For the Topping.
• 100g Sugar
• 40g Plain Flour
• 55g Butter
• 1 ½ tsp Ground Cinnamon

1. Pre-heat oven to 200°c. Sift the flour, sugar, salt & baking powder into a large bowl.
2. Add a splash of milk to your melted butter. Add the egg & whisk together.
3. Gently mix the wet ingredients into the dry ingredients until just combined, then throw in your blueberries & chia seeds.
4. Using an ice cream scoop, evenly distribute the batter into muffin cases - you'll get 8 muffins from this mixture & the cases will be around ⅔ full. Set aside to let the batter rest whilst you make the topping.
5. To make the topping, simply combine the sugar, flour, butter & cinnamon in a bowl - the best way to mix it is with your fingers! You'll end up with a crumb like texture and be careful not to over mix or you'll melt the butter.
6. Sprinkle the topping equally over the muffins & then pop into the oven for 20 minutes. Done!

Now, for my top tips for perfect muffins! First up, make sure your oven is well & truly hot before baking your muffins. The aim here is to make sure the outside of your muffins bake quicker than the centre so when they rise, you achieve the lovely domed tops - and isn't that the best part about muffins? Next, don't over mix the batter! Muffins need a gentle touch & you should only mix until the ingredients are combined & no more.

Let me know if you like this recipe & I may even share my other muffin recipes too!

You're welcome!

Follow @AmyLorimer

Shrove Tuesday!

My favourite holiday! Is it actually a holiday? Probably not... Either way, it's still a favourite. The day designed to get rid of all those rich ingredients such as flour, eggs & milk (obviously they didn't have Krispy Kremes when Shrove Tuesday started!) in preparation for Lent.

Different from Scotch & American pancakes, the traditional Shrove Tuesday pancake uses plain flour with no raising agents, creating that perfect (& frankly, delicious) flat-as-a-pancake finish. There's also no need for additional ingredients - such as sugar or butter - just the standard eggs, milk & flour. Simple, so easy to make but utterly delicious. And it's all about the toppings with these bad boys.

To make the best possible pancakes, it pays to make your batter in advance. The mixing process of the batter activates the gluten in the flour, causing your batter to have a bit of stretch. By letting the batter rest, you allow the gluten to resettle, making your pancakes less rubbery when cooked - just be sure to give it a quick, gentle mix to re-combine the ingredients before cooking. I often make up my batter the evening before  & pop it in the fridge when I plan pancakes for breakfast! Plus, letting your batter rest also makes for tastier pancakes too.

• 4oz Plain Flour.

• 2 Eggs.

• 250ml Milk.

1. Sift the flour into a large bowl.
2. Make a well in the flour and add the eggs. Using a hand mixer, combine the flour & eggs.
3. Gradually add the milk in small amounts, mixing continuously, until all combined.
4. Leave the batter to rest for an absolute minimum of 20 minutes.
5. Add a little butter to your fry pan and ladle the batter in, tipping the pan from side to side too ensure it's evenly dispersed & covering the entire pan. They don't take long at all to cook. You can tell your pancake it ready to flip when it appears dry on top and slightly crispy around the edges.
6. Flip! Either with a spatula on the Pancake Day way.
7. Providing your pancake has remained in the pan, continue to cook for a further minute or so, until golden on both sides.

Now for the fun part - the topping! The great thing about these pancakes is that you can have them either sweet or savoury. For sweet, you can't beat a good bit of sugar with lashings of lemon juice. And for savoury, how about spinach, mushrooms & bacon, or some cheese & spring onion?

Pass The Maple Syrup.

Beautifully fluffy, dripping in maple syrup & topped with crispy bacon. The American pancake! The quintessential breakfast of the Yanks. But just what makes these pancakes so perfect in comparison to our Scotch and Shrove Tuesday equivalents? Well, it's a combination of things.

First up is the choice of flour and raising agents. Most American pancake recipes will suggest using plain flour (although some traditional recipes even use cornmeal!) which without a little help will create some pretty flat pancakes indeed. This is where Baking Powder plays a big part as it'll lift your pancakes right up to the high heavens.

Next up is the buttermilk. Partly for flavour but also for the science-y side of baking. Using buttermilk in place of normal milk will help with the fluffiness of your pancakes, as the acid within the buttermilk reacts with the Bicarbonate of Soda (both in the Baking Powder & an extra pinch for good measure) causing lots of little bubbles to form in your batter. And bubbles equal fluffy pancakes!

• 4oz Plain Flour.

• 1 tsp Baking Powder.

• Pinch of Bicarbonate of Soda.

• Pinch of Salt.

• 3 tbsp Caster Sugar.

• 200ml of Buttermilk.

• 1 Egg.

• 3 tbsp Melted Butter.

• Additional butter for frying.

1. Sift the flour, baking powder, bicarbonate of soda, salt & caster sugar into a large bowl.
2. Measure the buttermilk into a jug and add the egg. Gently whisk together with a fork.
3. Add half the buttermilk/egg to the dry ingredients & gently mix with a hand mixer. Once combined, gradually add the remaining milk/egg mixture, taking care not to over mix the batter. Once wet & dry ingredients are combined, add the melted butter and gently mix once more to combine.
4. Add a little butter to your frying pan & once hot, scoop some batter into the middle - I use a ¼ Cup measure and find this a perfect size.
5. When the pancake starts to bubble on top & appears dry, flip and allow to cook for a further minute or two. Once you have a decent stack of pancakes, sit back & enjoy!

My absolute favourite way to chow down on American pancakes is with the help of Maple Syrup & a good dollop of Crème Fraiche. Or of course you can fry up some crispy streaky bacon if you want to go all out! 

Everyday Is Pancake Day.

A couple of weeks ago I asked, "is it pancake day this week?" Iain replied, "it's pancake day everyday in this house..." Ok, so he over exaggerated slightly but he's not completely wrong. I love pancakes. Like, almost as much as I love my children. The delicious fried, battery breakfast, perfectly crowned with a huge array of toppings - each carefully chosen dependant on which kind of pancake I'm making. Because y'know, every pancake is different after all!

From American too Scotch and not forgetting the traditional Shrove Tuesday style, I love them all. But what's the difference? Well, over the next few days, in preparation for Shrove Tuesday, I will share each of my favourite pancake recipes with you, alongside all my best tips & tricks for that perfect batter and even a great 'first pancake'!

First up, the Scotch! I've previously posted my Scotch pancake recipe but what better opportunity is there to bring it out from the archive? This is a smaller quantity recipe to that of my original one and will make around 10 pancakes.

So what makes a Scotch pancake? Also known a "drop-scone", the Scotch pancakes a bit different to their Shrove Tuesday cousins and more comparable to their American equivalent. Made using the traditional ingredients of flour, eggs & milk, Scotch pancakes also require a bit of sugar for sweetness and self-raising flour (as opposed to plain) to give them a bit of lift & fluffiness. They're traditionally cooked on a hot surface such as a griddle but if you have a standard cooker like us, a frying pan will suffice. Oh, and they're pretty tasty & go great with a cup of tea!

• 4oz of Self-raising Flour.

• Pinch of Salt.
• 1oz of Caster Sugar.
• 1 Egg.

• ¼ Pint of Milk.

• Teaspoon of Sunflower/Vegetable Oil.
• Additional Oil for greasing.

1. Sift the flour, salt & sugar into a large bowl.
2. Measure the milk into a jug and add the eggs. Gently whisk together with a fork.
3. Make a well in the middle of the dry ingredients and pour the milk/egg into this. Using an electric hand mixer, bring the ingredients together to create the batter. Add the teaspoon of oil and give one final mix - the oil will help keep your pancakes moist & last a little longer.
4. Add a little oil onto your griddle (or a frying pan if you don't have a griddle) and evenly disperse with an oil brush. Once the pan is hot, scoop on a small amount of the batter (just over a tablespoon is ideal). I manage 3 pancakes in our frying pan at a time but dependant on your preferred size of pancake you might manage 2 or 4.
5. You'll know the pancakes are ready to flip when the top surface starts to show popping bubbles, after around 2 minutes. Using a spatula, gently flip the pancake and continue to cook on the other side for a another minute or so.
6. When golden brown on both sides, remove from the heat and enjoy with your choice of topping!

My personal favourite is a good helping of butter, John likes some jam and Iain thinks all pancakes should be smothered in ice cream & syrup. The great thing about these pancakes is that you can save any you don't use for a day or so, easily brought back to life with a minute in the toaster or microwave.

‼ Stay tuned for my American pancake recipe tomorrow & my Shrove Tuesday style pancake recipe on Tuesday. ‼

Recipe: Quinoa Jambalaya.

I bought a bag of quinoa months ago with great intentions. However, like many of my food ventures, it was pushed to the back of the cupboard in favour of the familiar favourites. This weak though, I decided that pasta & baked potatoes were becoming a tad boring for daily lunches so decided to take the plunge & try something a little different. Jambalaya is a big favourite of mine & is the perfect winter warmer, plus it's both easy to make & delicious! And the quinoa works perfectly in this dish, making it a healthier dish all around. (You can of course substitute the quinoa for rice if you don't have any available). Plus John loved it too, so a definite lunchtime winner in our house for these cold afternoons.
Serves 2. (Or 1 adult & 2 toddler portions). • 1 Chicken Breast - chopped. • 100g Chorizo - chopped. • 1 Small Onion - sliced. • 1 Small Red Pepper - sliced. • 1 Garlic Clove - crushed. • ½ Cup of Rinsed Quinoa.

• ½ Tin of Chopped Tomatoes (200g).

• 1 Cup of Chicken Stock.

For Seasoning.

(Or if you're feeling lazy, you can just use a large tablespoon of Cajun Spices).

• ½ Tsp Salt.

• ½ Tsp Pakria.

• ¼ Tsp Black Pepper.

• ¼ Tsp Cayenne Pepper.

• ¼ Tsp Oregano.

• ¼ Thyme.

• Pinch of Crushed Chillis.

Method.

1. In a large pan (I use our wok), fry the chicken in a little oil for a few minutes until sealed.

2. Add the chorizo, onion, pepper, garlic & seasoning to the chicken and continue to fry whilst occasionally stirring for a further 3-5 minutes until the onions have softened.

3. Add the quinoa, chopped tomatoes & chicken stock. Stir well & cover the pan and leave to simmer for around 20 minutes, or until the liquid has been absorbed & the quinoa is cooked, stirring occasionally to prevent the jambalaya from sticking to the bottom of the pan.

4. Give it a good stir before serving & enjoy!

(This post is entered into The Co-operative Electrical Get Your Cook On competition. Wish us luck!)

Recipe: Scotch Pancakes.

Perfect for snacks, lunch or breakfast. For any time of day, for that matter. Easy to prepare and even easier to devour! I usually opt for Shrove-Tuesday-style pancakes when making John & I a breakfast treat but today I decided we'd go for good old Scotch pancakes. And they were delicious! I don't know why I ever swapped to Shrove-Tuesday-style ones.

• 8oz of Self-raising Flour.
• Pinch of Salt.
• 2oz of Caster Sugar.
• 2 Eggs.

• ½ Pint of Milk.
• Teaspoon of Sunflower/Vegetable Oil.
• Oil for greasing.

1. Sift the flour into a large bowl and add the salt & sugar.
2. Measure the milk into a jug and add the eggs. Whisk together with a fork.
3. Combine the wet & dry ingredients in the bowl and once well mixed, add the sunflower/vegetable oil and mix once more.
4. Add a little oil into your frying pan (or griddle if you have one) and evenly disperse with an oil brush. Once the pan is hot, scoop on a small amount of the batter (around a tablespoon). I manage 3 pancakes in our frying pan at a time but dependant on your preferred size of pancake you might manage 2 or 4.
5. You'll know the pancakes are ready to flip with the top surface starts to bubble and appear dry (see photo below), after around 2 minutes. Using a spatula, gently flip the pancake and continue to cook on the other side for a another minute or so.
6. When golden brown on both sides, remove from the heat and enjoy with your choice of topping!

Personally, I love my pancakes straight from the pan with a little bit of Lurpack spread on the top, John's a big fan of jam on his, and you can't really go wrong with a drizzling of golden syrup! Why not try adding some raisins, chocolate chips or even a little mashed banana to your own pancakes to mix things up a little?

These pancakes are also ideal for freezing, so if you don't eat them all (unlikely, I know) pop them into the freezer and easily defrost & bring back to life with a minute in the toaster.

How do you like your pancakes? Scotch, American or Shrove-Tuesday-style? And what's your favourite topping?

Don't forget - you can vote every 24 hours!

Recipe: Mummy's Rocky Road.

We're big Rocky Road fans in our household -- my Mum even made me a giant Rocky Road 'cake' for my 21st birthday. And when a Rocky Road craving struck me earlier this week, I knew it'd be impossible not to indulge!

So here's my recipe for curing your Rocky Road needs. The great thing about Rocky Road is that it's so adaptable. Want a more chocolatey taste? Skip the milk chocolate and just double up the dark. Looking for something a little nuttier? Chop up some walnuts or bung in some flaked almonds. Or perhaps a fruitier flavour? Add some raisins or glacé cherries. The options are endless!

 100g Dark Chocolate.
 100g Milk Chocolate.
 2 tbsp Golden Syrup.
 135g Butter.
 100g Mini Marshmallows.
 150g Digestive biscuits.
 50g Oreo biscuits.
 Icing Sugar to dust.

1. Line a baking tray with greaseproof paper. Set aside for later.
2. Pop the biscuits into freezer bags and whack with a rolling pin. You want some crumbs but to also keep some decent sized bites of biscuit too. Set aside for later.
3. Put the chocolate (broken into pieces), syrup and butter into a microwavable bowl. Warm the mixture in the microwave until the ingredients are melted -- be sure to stir the mixture every 20-30 seconds and watch closely to prevent burning. Remove from the microwave just before the chocolate has completely melted and stir the mixture to finish it off.
4. Combine your broken up biscuits & marshmallows with the chocolate mixture. Coat all the pieces of biscuit & marshmallow with the chocolate, then tip the mixture into your pre-lined baking tray, evenly spreading out the mixture from corner to corner.
5. Place the tray into the fridge and leave for at least 2 hours. In the mean time, feel free to lick the chocolatey bowl & spoon!
6. Once the Rocky Road has set, dust the top with a little icing sugar and cut into bars/squares. Oh, and try not to eat the whole lot in one sitting!

This is one recipe I've yet to let John try. Partly due to the amount if sugary ingredients and partly due to the fact I eat it all myself just fine!

Let me know if you try our Rocky Road recipe. Feel free to share your favourite Rocky Road recipe too!