Fire in the hole
I found this recipe for pigs in blankets toad in the hole. My husband found this description too much, so renamed it 'fire in the hole'. It is basically sausages, wrapped in bacon, cooked inside a yorkshire pudding.
Guacamole
2 small or 1 large ripe avocadoes
2 small red chillies, deseeded and chopped finely
1 shallot, chopped finely
1 clove of garlic, chopped finely
1 medium tomato, chopped
Juice of 1-2 limes
Salt, pepper and cayenne / tobasco sauce to taste
This is so simple, and just involves blending or mashing all the ingredients together until almost smooth and adding lime / salt / spice to taste.
Patatas bravas
Serves 4
500 grams potatoes, chopped into just larger than bitesize
1 red / orange pepper, cut into similar sizes to potatoes
1 tin chopped tomatoes
1 onion, sliced finely
1 clove of garlic, chopped finely
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons of olive oil
1. Preheat the oven to 200 degrees C
2. Toss the potatoes and peppers in the olive oil, salt and pepper and place in the oven.
3. Fry the onions, garlic and spices. Add the tomatoes and simmer for 2-3 minutes for the flavours to infuse.
4. Pour the tomato mixture of the vegetables and return to oven for 10-15 minutes or until the potatoes are just browning.
Homemade hummous
2 small cloves of garlic, grated or made into a paste
1 can chickpeas
250 ml olive oil
3 tablespoons tahini (sesame paste)
1/2 to 1 juice of lemon
1 teaspoon ground cumin
1 teaspoon paprika
1/2 onion, sliced
Salt and pepper
1. Either mash the chickpeas with the tahini and crushed garlic or wizz in food processor until smooth.
2. Add lemon juice and olive oil to make it creamy and taste along the way to ensure the flavours are balanced. Don't underestimate how much olive oil can be used in hummous to make sure it gets the right consistency.
3. Fry the onion until caremelised and just turning brown. Add the spices and some salt and pepper.
4. Serve the hummous with the carmelised onion mixture and some extra olive oil.
This goes very well with alioli (garlic mayonnaise).
Bloody Mary Crumpets
I had these at a festival this summer and i can't stop making them whenever I get home in the evening as a pre-dinner snack (and even better with an actual bloody mary).
Crumpets
Sun-dried tomato paste
Cheddar cheese (or any that will melt)
Tobasco sauce (or similar hot sauce)
Worcestire sauce
Freshly ground pepper
1. Spread the crumpets with the sun dried tomato paste.
2. Place cheese on top and add some of the sauces.
3. Place under grill until the cheese has melted and just browning.
I found this recipe for pigs in blankets toad in the hole. My husband found this description too much, so renamed it 'fire in the hole'. It is basically sausages, wrapped in bacon, cooked inside a yorkshire pudding.
Guacamole
2 small or 1 large ripe avocadoes
2 small red chillies, deseeded and chopped finely
1 shallot, chopped finely
1 clove of garlic, chopped finely
1 medium tomato, chopped
Juice of 1-2 limes
Salt, pepper and cayenne / tobasco sauce to taste
This is so simple, and just involves blending or mashing all the ingredients together until almost smooth and adding lime / salt / spice to taste.
Patatas bravas
Serves 4
500 grams potatoes, chopped into just larger than bitesize
1 red / orange pepper, cut into similar sizes to potatoes
1 tin chopped tomatoes
1 onion, sliced finely
1 clove of garlic, chopped finely
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons of olive oil
1. Preheat the oven to 200 degrees C
2. Toss the potatoes and peppers in the olive oil, salt and pepper and place in the oven.
3. Fry the onions, garlic and spices. Add the tomatoes and simmer for 2-3 minutes for the flavours to infuse.
4. Pour the tomato mixture of the vegetables and return to oven for 10-15 minutes or until the potatoes are just browning.
Homemade hummous
2 small cloves of garlic, grated or made into a paste
1 can chickpeas
250 ml olive oil
3 tablespoons tahini (sesame paste)
1/2 to 1 juice of lemon
1 teaspoon ground cumin
1 teaspoon paprika
1/2 onion, sliced
Salt and pepper
1. Either mash the chickpeas with the tahini and crushed garlic or wizz in food processor until smooth.
2. Add lemon juice and olive oil to make it creamy and taste along the way to ensure the flavours are balanced. Don't underestimate how much olive oil can be used in hummous to make sure it gets the right consistency.
3. Fry the onion until caremelised and just turning brown. Add the spices and some salt and pepper.
4. Serve the hummous with the carmelised onion mixture and some extra olive oil.
This goes very well with alioli (garlic mayonnaise).
Bloody Mary Crumpets
I had these at a festival this summer and i can't stop making them whenever I get home in the evening as a pre-dinner snack (and even better with an actual bloody mary).
Crumpets
Sun-dried tomato paste
Cheddar cheese (or any that will melt)
Tobasco sauce (or similar hot sauce)
Worcestire sauce
Freshly ground pepper
1. Spread the crumpets with the sun dried tomato paste.
2. Place cheese on top and add some of the sauces.
3. Place under grill until the cheese has melted and just browning.
