Spookily Scary Halloween Meringue Bones!

To be honest, I'm not a huge fan of trick-or-treating; we welcome little witches and ghosts (with parents!) to visit us on Halloween night, but I'd rather be cosy and warm inside my house than traipsing around the neighbourhood with a bag full of sugar-rush fuel!

We often have a family tea party so that my children can still get dressed up... here's one of our favourite recipes, great served with 'eyeball jelly' (grapes and fruit jelly!).

Ingredients
3 egg whites
1/4 tsp cream of tartar
Pinch of salt
2/3 cup of granulatd sugar
1 tsp vanilla

Method

1. Preheat the oven to 105C. Line 2 baking sheets with baking parchment.
2. Beat together the egg whites, cream of tartar and salt until foamy. Slowly add the sugar, one spoonful at a time and continue beating until the meringue stands up in stiff, shiny peaks, then beat in the vanilla.
3. Spoon the mixture into a piping bag and pipe 7cm bone shapes; a long line with 2 rounded blobs at either end. 
4. Cook in the oven for 1 hour, then turn the oven off and leave in the oven for a further hour.
5. Carefully remove from the baking sheets and serve with gruesome 'eyeball jelly'!

10 of the best cookie recipes!

Everyone loves a cookie, right? The beauty of them is that there are a multitude of flavours available - definitely something to suit everyone!

They can be dressed up as a thoughtful Christmas gift, shared with those you love or just simply dunked in milk after a long day at school (or work!)

Here's my list of favourites, enough to last you all winter!

Millie's Cookies recipe

Peanut butter & white chocolate chip cookies

Frozen chocolate chip cookies

Chocolate mint cookies

White chocolate & coconut macaroon cookies

Anzac biscuits

Hazelnut cookies

Cranberry & orange cookies

Florentine biscuits

Butterscotch cookies

Have a go yourself... get the kids involved! They'll be some lucky teachers and classroom assistants this Christmas!

Magical Microwave Meringues!

There's a tale to be told one day about 30 eggs, me and a kitchen full of 'mistakes'! I love meringues but hate (HATE) making them... so when I came across this recipe for microwave meringues (no whisk, just 2 ingredients) I just didn't quite believe it.

So we had a challenge. My daughter made 'traditional' meringue and I made the microwave version to see which worked best. If I hadn't made the microwave ones myself, I would never have believed that they would work.

Here's the video to see for yourself...

And my final result...

They're definitely more of a 'rugged' version than the piped shop-bought meringues but they taste delicious and there's the added bonus of no stress while making them! My daughter's traditional version turned out to be a flop... literally - and so she wouldn't let me post a photo!

So just add fruit and cream to your liking and enjoy - tasty meringue in less than 15 minutes!

Flipping good fun on Pancake Day!

Pancake day...Pancake Tuesday... Shrove Tuesday. Whatever you may call it, it's the day of the year when pancakes are eaten in households all over the UK!

The celebratory eating of pancakes is usually confined to just one day of the year, but I  must confess, we sneak a couple of extra Pancake days (not necessarily Tuesday!) into our yearly calendar!

Here's my age-old recipe that I use time and time again... similar to Delia's but in my opinion, easier!

Ingredients
10 fl oz semi-skimmed milk
4 oz plain flour
2 eggs
Lard, for frying

Method

1. Add all of the ingredients to a large jug or mixing bowl. Whisk with a hand whisk for about 2 minutes. I don't sieve the flour as the whisking incorporates enough air to give the pancake 'bubbles'!
2. Heat a knob of lard in a frying pan until just smoking. Add a ladle of the pancake mix to the pan, swirl to coat the bottom of the pan and then cook until the pancake loosens from the bottom of the pan. Flip(!) and cook the other side for a few more seconds.
3. Serve warm with a filling of your choice. I stick to lemon & sugar but there are all sorts of crazy options out there!
4. You can keep the mix in the fridge for a day... but ours never lasts that long! Enjoy!

Half term begins... and it's raining!

My children started their half term holidays today... and it's raining! We managed a quick dash to our local library in between showers and chose some good reads for the week. We also have the facility to borrow DVD's from the library too and so we chose 'Maleficent' this time; for a very reasonable sum of £1.55, you can borrow a DVD for up to 7 days... that's at least 4 viewings of a great family film! Just need to stock up on popcorn!

Tonight's tea was my eldest's choice - Macaroni Pasticcio. Ours might not look as good as the picture but so long as everyone enjoys, that's all that matters!

Hope you are all enjoying the start to the half term break - I just hope the rain leaves us along for a couple of days!

Sunflower Seed Flapjacks

Good fats/bad fats... it can be a minefield out there with lots of dietary advice being thrown at us from all directions. Everyone loves a treat but finding an energy-rich, healthy snack can be tricky! That's why I love this easy to bake flapjack recipe.

Don't be mistaken, it's not a low-fat recipe by any means ('real' butter!) but it has the classic flapjack recipe base with oats (great for long lasting energy!) and you can add seeds (sunflower or pumpkin work best) to increase the 'good fats' in the snack. Dried apricots also work a treat as would any dried fruit to be honest! So give it a go for the after-school snack; I'm sure you and your children will love it!

Sunflower Seed Flapjacks
200g unsalted butter
6 tbsp. golden syrup
330g porridge oats
2 tbsp. sunflower seeds (or pumpkin seeds or a mixture of both)
2 tbsp. nuts (I like to use flaked almonds, but any would do)

1. Preheat the oven to Gas 4 and line a Swiss roll tin or 10" square tin with baking parchment.
2. Combine the oats, seeds and nuts in a large mixing bowl with a pinch of salt.
3. Gently heat the butter and golden syrup together over a low heat until completely melted.
4. Add the liquid mixture to the dry ingredients and mix gently. Spoon into the prepared baking tray and press down quite firmly to level the mixture.
5. Bake in the preheated oven for about 20-25 mins until golden brown. The flapjack won't quite be set, but leave to cool completely in the tin before turning out. I tend to score the flapjack into portions after about 10 mins of cooling but still leave in the tin until cold before removing.
6. Enjoy! This will keep in an airtight container for a few days... if it lasts that long!

Deliciously Simple Scones!

Everyone thinks I'm a bit of a strange one - I like all fruit (with the exception of bananas!) but not cooked fruit in anyway, nor dried fruit! AND, I don't like jam but I like marmalade... orange 'jam', I know but I don't like any other type!

So, to cut to the chase, I really like scones but they have to be plain with just butter and no jam!

Here's my favourite recipe!

Ingredients
450g (1lb) strong white flour
5 tsp baking powder
pinch of salt
75g (3oz) unsalted butter
150g (5oz) sultanas or other dried fruit - I leave these out sometimes if baking just for me!
75g (3oz) caster sugar
2 free-range eggs, lightly beaten
250ml (9 floz) milk plus extra for glazing
Butter, to serve (or clotted cream and jam - whatever takes your fancy!)

1. Preheat the oven to 220C/450F/Gas 7. Grease a large baking tray.
2. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles breadcrumbs.
3. Stir in the sugar, sultanas and eggs.
4. Stir in the milk with a wooden spoon, a little at a time, to form a smooth dough.
5. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in.
6. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).
7. Carefully brush the tops of the scones with a little milk, taking care not to let any run over the edge.
8. Place the scones onto the baking tray and bake in the oven for 10-12 minutes, or until golden-brown.
9. Remove the scones from the oven and allow to cool slightly. Serve the warm scones as you like them!

These are family-scones, not Katie (fruit-free) scones!

Recipe adapted from > http://www.bbc.co.uk/food/recipes/sultana_scones_with_98294

Perfecting a Roast Dinner with Scrumptious Side Dishes!

We love a roast dinner on a Sunday but often cook the same vegetable dishes time after time. So I've been on a mission to find tasty but simple alternatives... here's the first one!

Roasted Root Veg with Parmesan - serves 4
Preheat the oven to 200C/Gas 6. In a roasting dish put 1 swede and 2 potatoes, all peeled and cubed, and 2 carrots, peeled and roughly chopped. Sprinkle over 50g Parmesan (or Cheddar if you prefer), grated, 2 tbsp. fresh thyme or 1 tsp dried thyme and 2 tbsp. olive oil. Roast for 45-50 mins, stirring occasionally, until crisp and golden.

Source: The Co-Operative instore magazine.

Friday Flapjacks!

To celebrate the arrival of Friday (after a pretty busy week, we definitely need a treat!), here's my favourite and extremely simple recipe for flapjacks.

Ingredients
175g butter
175g soft brown sugar
1 tbsp golden syrup
250g porridge oats

Method

1. Preheat the oven to Gas 2 (150C) and line a 20cm square tin with greaseproof paper.
2. Melt the butter, sugar and syrup in a large saucepan over a low heat until completely melted and combined.
3. Add the porridge oats and stir well to mix.
4. Pour into the prepared tin and bake in the oven for 35-40 mins.
5. Remove from the oven, and place on a wire rack STILL IN THE TIN. Don't make the mistake of trying to take it out of the tin as the flapjack will still be soft.
6. After about 10 mins, score the flapjack into squares/rectangles. Only lift from the tin when completely cool.
7. Cut along the score lines into squares/rectangles. Enjoy!

If you wish, you can add some dried fruit, chocolate chips or nuts in step 3 and/or drizzle melted chocolate over the top once cooled.

This is probably the simplest recipe which anyone can make - get the children involved too, just take care with melting and oven parts! The only problem is, you can't just eat one piece...

'Mum's Barley Broth' The Co-operative Electrical Winter Warmer Challenge!

When I was growing up, I don't remember much about what we ate - I probably wasn't interested so long as I got fed (which I must add, I did get fed!). But one meal I do remember was my mum's 'barley broth'. I distinctly remember picking the carrots out of it - I loved the lamb and barley part, just detested the carrots!

But... I'm pleased to say that I now like carrots and so do my children, so this is my entry into the www.coopelectricalshop.co.uk competition. When I was challenged by The Co-operative to write about my favourite winter dish, mum's barley broth immediately came to mind!

Now that winter is upon us, there is one thing in particular that comforts us, year upon year, warming our hearts and making us feel human again: food. Nothing quite compares to a chunky beef stew or a hearty, peppery broth to help you thaw out on a cold winter’s night. Piping hot, substantial and incredibly tasty, winter comfort food provides something of an antidote from the arctic British weather conditions that chill us to the bone.

This recipe is tweaked slightly from how I remember my mum making it - why not try it yourself and let me know what you think? Enjoy!

Mum's Barley Broth - serves 4
400g lamb, diced
200g Barley/lentils/dried soup mix
4 carrots, peeled and sliced
1 onion, finely diced
1.5 - 2 pints lamb stock
Freshly ground salt and black pepper to season

 

1. Season the lamb and fry in a large saucepan in a little oil for 2-3 mins to seal the flavour in.
2. Add the onion and fry for a further 2 mins.
3. Add the stock, carrots and barley/lentils/soup mix and bring to the boil. Simmer on a high heat for 20 mins with the lid on and then turn down the heat and simmer over a low heat (lid on) for at least 1 hour. Or you can transfer to a slow cooker and cook gently for 3-4 hours.
4. Serve with crusty bread* (homemade and warm if possible!)

*We always had this soup with homemade chips, I'm not sure why as it's a slightly strange combination but we enjoy it now with crusty bread!

You adjust the amount of stock to your liking - the amount I use produces a pretty thick soup, so you can thin it out if you wish!

This soup is great for the winter and is low in fat, high in fibre and has slow-release carbohydrates to keep your energy levels up. It can also be frozen so why not double the amounts and freeze half for a quick and easy tea the following week?

You can join in with this competition too - full details here. Good luck!

 

Advent Post #23 - Quick chicken pasta bake

As Christmas creeps up on us, quick and easy family meals are a must in our house! This chicken pasta bake recipe is a perfect winter warmer and is also delicious cold the day after (if you have any leftovers, that is!). And an added bonus is that it's low in fat so you can be on your best 'foodie' behaviour before the indulgence starts!

Image via www.bbcgoodfood.com

You can vary the recipe by replacing the chicken with pork or prawns; we used left over chicken so reduced the cooking time slightly. You could also swap the broccoli for similar veg - sugarsnap peas or baby sweetcorn would be perfect!

Advent Post #22 - Yummy Chocolate Brownies!

As much as we *try* to be good with our eating habits over Christmas, who can resist a delicious chocolate brownie!

Image via www.bbcgoodfood.com

However, fear not(!), I came across this recipe for some super chocolate brownies with a magic ingredient that reduces the fat and salt content quite considerably. OK, yes they still contain fat and sugar but without butter or spread on the ingredient list, they've got to be on the healthy side of the brownie fence, right?

Click here for the full recipe if you want to know the secret ingredient and try them out for yourself!

Let me know what you think when you've made them and then challenge your friends to guess the secret ingredient... I bet they'll struggle to get it right!

Advent Post #20: more edible treats! Butterscotch Cookies

Simple to make and delicious to eat around the fire with a hot chocolate, but also nice enough to give as a gift to a child's teacher, lovely neighbour or anyone you like really! Once completely cooled, wrap in cellophane with a pretty ribbon or in a small box or tin decorated however you wish!

Butterscotch cookies, makes 10, prep 10 mins, cook 20 mins

Ingredients

100g unsalted butter, softened, plus extra for the baking sheet

100g light soft brown sugar

2 tbsp golden syrup

175g self-raising flour

25g puffed rice cereal, such as Rice Krispies

dark chocolate chips, for decoration

 

Method

1. Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
2. Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
3. Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.

Recipe source: BBC Good Food Magazine.

Advent Post #16: Jack's Welsh Lamb, Rocket & Parmesan Risotto

My son has 2 passions - Minecraft & cooking! So when we're providing screen-time distraction cooking is always the answer! Most families (mine included!) often cook sweet treats with their children, but I've come to realise that cooking of savoury dishes is actually a greater life skill as you can't live off cupcakes once you've left home!

We first tried this dish whilst sampling some tasty delights at a Christmas Market event in Portmeirion and was loved by all of us, so armed with the handy recipe book provided by Meat Promotion Wales my son made it for us one evening this week.

 

The verdict - still as delicious as when the professional made it! So here's the recipe - enjoy!

Lamb, Rocket & Parmesan Risotto
Takes 30-35 mins, serves 2 very generous portions (but we served 2 adults and 2 children!)

Ingredients
225g lean Welsh lamb leg steaks, cut into small cubes
1 tsp olive oil
1 onion, chopped
150g risotto (Arborio) rice
1 pint stock
Black pepper
50g sugar snap peas, sliced
50g frozen peas
Rocket leaves
Parmesan cheese or mature Cheddar cheese

Method

1. Heat the olive oil in a saucepan and lightly fry the onion and lean lamb cubes.
2. Add the risotto rice and stir thoroughly.
3. Add a little stock and bring to the boil, add plenty of black pepper, add the remaining stock gradually and give it a good stir every now and again, simmering gently for about 30 mins or until the rice is cooked and all the liquid has been absorbed. (Add a little more stock to achieve your desired texture/consistency).
4. During the last 5 mins of cooking time add the sugar snap peas and frozen peas, stir together and cook until the sugar snaps just start to soften.
5. Season and finish off with a handful of rocket and grated parmesan cheese or a strong Cheddar cheese.

We were so impressed with my son's cooking of this recipe! He's decided that he wants to take part in Masterchef when he's older and this is what he will cook! I hope he sticks to this dream (along with being a train driver and pilot!) and gains his Michelin stars!

Advent Post #15: Christmas Recipe - Cottage Pie

At this time of year, simple to prepare meals are essential as often we have 'to-do' lists longer than the proverbial piece of string!

Cottage pie is a classic meal - pretty cheap to make, easy to prepare, basically cooks itself and can be stretched a little further if you end up with more guests than you planned for! Make it your own by adding a little twist to the side dishes; stir fried sprouts with pancetta, red cabbage or pickled beetroot are all favourites in our household.

Cottage pie - serves 4-6, takes 15 mins to make and 50 mins to cook.

Ingredients
2 tbsp. olive oil
450g lean beef mince
2 onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 sticks celery, trimmed and diced
1 tbsp. fresh thyme leaves or dried thyme
2 tbsp. plain flour
1 tbsp. Worcestershire sauce
2 tbsp. tomato puree
300ml red wine
400ml beef stock (made using 1/2 stock cube)
800g potatoes, peeled and cut into chunks
15g unsalted butter

Method

1. Preheat the oven to 220C/gas 7. In a large saucepan, heat 1 tsp oil. Add the beef and cook until browned. Place onto a plate and drain any excess fat from the pan.
2. Heat the remaining oil and gently cook the onions, garlic, carrots, celery and thyme for 10 mins until soft. Add the flour, cook for 1 min then add the Worcestershire sauce, tomato puree, wine and stock. Simmer for 10 mins until thick. Pour into an ovenproof dish with the mince.
3. Meanwhile, boil the potatoes for 15-20 mins, drain and place back in the pan to dry out. Add the butter, freshly ground black pepper and mash. Spread over the mince and bake for 20 mins. Serve with veg of your liking!

Recipe source: The Co-operative instore magazine.

Advent Post #10: Cranberry & white chocolate chip cookies

Try these really easy and tasty cookies - perfect as a gift in a ribbon-tied box or just lovely to munch!

Preheat the oven to 180C/Gas 4 and grease 2 baking trays.

In a bowl, cream together 150g caster sugar and 175g butter, softened, until light and fluffy.

Stir in 175g plain flour, 1 beaten egg, 100g white chocolate chips and 75g dried cranberries.

Drop spoonfuls of this mixture on to the baking trays, spaced well apart to allow it to spread, and flatten slightly.

Bake for 20 mins until golden.

Cool on the tray for a few minutes then transfer the cookies to a rack to cool completely.

Enjoy!

Recipe source: Morrisons instore magazine.

Advent Post #9: Christmas Recipe - Festive Chocolate Slices

These are perfect to make on a quiet morning and keep to share with unexpected visitor who may drop in on you on a festive visit! They will keep for a week in airtight container - if they last that long that is!

Festive Chocolate Slices - makes 25 small slices, takes 35 minutes to make plus 2 hours to chill

Ingredients
200g milk chocolate (or dark if you prefer)
200g unsalted butter
5 tbsp golden syrup
1 tbsp cocoa powder
20 digestive or rich tea biscuits, broken into pieces
About 100g glace cherries, 60g dried mango and 75g dried cranberries (or a similar weight of a mix of dried fruit and/or nuts)
100g dark chocolate, to drizzle

Method

1. Grease and line a square tin (about 23cm) with greaseproof paper. Break the chocolate into a pan, add the butter, syrup and cocoa and heat gently until the chocolate and butter have melted. Remove from the heat.
2. Crush the biscuits into small pieces with your hands or a rolling pin. Add to the chocolate mix and stir together. Spoon into the tin.
3. Sprinkle the fruits/nuts over the top while the mixture is still sticky.
4. Chill for 2 hours or until set. Melt the dark chocolate in a bowl over a pan of simmering water. Drizzle over the top and cut into 25 squares.

Source: Co-operative instore magazine.

Katie's Advent Calendar!

Throughout December, I'll have a different, daily festive craft activity, gift idea, recipe or something else that has caught my eye to share with you! Some simple and kid-friendly and some a bit more complicated but perfect for entertaining your families over the Christmas period.

Don't forget to follow or subscribe to receive the updates straight to your inbox - share with your friends too, so everyone gets a taste of Christmas, 'Katie-style'! Thanks for keeping up with my news and recipes! Hope you all have a busy but manageable December!

Pan fried pork fillet in creamy tarragon sauce – Recommended Recipe!

Pan Fried Pork Fillet in Creamy Tarragon Sauce – serves 2

Ingredients

350g pork fillet

Knob of butter

1 tsp olive oil

150 ml white wine

2 tsp finely chopped tarragon

½ tsp ground black pepper

100ml single cream

Method

1.       Heat the oven to 160C/Gas 4. Heat the butter and oil in a frying pan until sizzling and fry the pork fillet so it browns on all sides. Transfer to a roasting tin and cook for 30 mins (depending on the thickness of the fillet) or until just cooked through.

2.       Deglaze the frying pan by pouring the wine in and stirring to incorporate any meaty browned bits in the bottom of the pan. Simmer gently until reduced to 1/3 its original volume. Add the tarragon, black pepper and salt, to taste.

3.       When the pork has cooked, allow to rest for 10 mins under foil. While it rests, pour in the cream and any juices that have come out of the pork, stir and bring to a simmer. Cut the pork into thick slices, divide between two plates and top with the tarragon sauce.

Source: Bart Spices recipe card

Mini bacon and egg tarts – Recommended Recipe!

Mini Bacon and Egg Tarts – serves 6, 10 mins to prepare plus chilling, 30 mins to cook.

Ingredients

375g packet ready-rolled shortcrust pastry

8 rashers smoked dry cure back bacon

1 small red onion, finely diced

1 tbsp olive oil

2 tsp sage, chopped

75ml single cream

1 egg, beaten

6 egg yolks, separated (the whites can be frozen for next time you make meringues)

Ketchup, to serve (optional)

Method

1.       Preheat the oven to Gas 4, 180C fan, 160C. On a lightly floured surface, roll the pastry sheet until it’s a few centimetres larger all round. Trim the edges, cut into 6 even squares, then use each square to line each hollow in a large, 6-hole muffin tin or 6 individual ramekins. Don’t worry if the corners stick up or look untidy. Chill for 20 mins.

2.       Line each pastry cup with a square of non-stick baking paper and fill with baking beans or dried pulses. Bake for 10 mins then carefully remove the paper and beans and return to the oven for a further 5 mins, until the pastry is just golden.

3.       Meanwhile, lay 6 of the bacon rashers on a baking tray and bake for 10 mins. Set aside.

4.       Chop the remaining 2 rashers of bacon and gently fry with the onion in the olive oil for 10 mins, until the onion has softened but not coloured. Transfer to a bowl and stir in the sage, cream and beaten egg. Season. Tuck a bacon rasher into each pastry cup, curling it around to fit. Divide the onion-and-cream mixture between the tarts and place one whole egg yolk in each. Bake for 10-15 mins, until the pastry is golden and the bacon rashers are just brown. Set aside to cool for 10 mins before turning out, then grind with a little pepper and serve with ketchup, if desired.

Each serving provides: 490 kcal, 2g sugar, 35g fat, 11.5g saturated fat, 2.3g salt.

Source: Tesco instore recipe card.