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Wednesday, 29 October 2014

Sardines Two Ways

This is the final week of our 4 week oily fish challenge with Fish is The Dish. For this week I chose to cook with sardines, and bought tins of boneless sardines in tomato sauce. They're not quite the same as fresh sardines but they are very versatile and good for quick and easy meals.

I made the sardine rarebit for myself but it's definitely one that my husband will love, so I will have to put it on the menu for him soon. The pasta bake doesn't really have much fish in for 5 people but I didn't want to make it too fishy and put Sam off, as I wanted him to eat at least one of my fish dishes. The good news is that, despite smelling the fish, and then being able to taste it, he still ate it, AND he liked it!

I've actually quite enjoyed our challenge, and I will definitely be adding more fish to my shopping basket in the future.


Sardine Rarebit - serves 1

95g tin boneless sardines in tomato sauce
few dashes of Worcestershire sauce
handful of grated mature cheddar cheese
crusty bread slices or ciabatta

  • Mash the sardines with a fork
  • Mix in the worcestershire sauce and cheese (reserving a little for the top)
  • Spread over the bread or ciabatta
  • Place on a baking tray and bake in a preheated 180C oven for approx 15-20 mins - adding the remaining grated cheese for the last couple of minutes of cooking time


Sardine Rarebit


Mexican Sardine Pasta Bake - serves 5

olive oil
1 red onion, chopped
Knorr mexican Flavour Pot
95g tin boneless sardines in tomato sauce
1 red pepper, chopped
400g tin chopped tomatoes
can of baked beans
100g sweetcorn
300g dried pasta
200g half fat creme fraiche
150g mature cheddar cheese, grated

  • Heat the olive oil in a pan
  • Add the onion and fry for 3-4 minutes until softened
  • Add the mexican flavour pot, the sardines and pepper
  • Cook for a few minutes, adding a little water if necessary to prevent sticking
  • Add the tomatoes, beans and sweetcorn
  • Bring to the boil and simmer for 15-20 minutes
  • In the meantime, cook the pasta for 10 minutes in lots of boiling water
  • Drain the pasts and add to the sauce, mix well
  • Pour everything into a large baking dish
  • Top with the creme fraiche and then the grated cheese
  • Bake in a 200C oven for approx 20 minutes, until the cheese is bubbling

Mexican Sardine Pasta Bake





this post has been commissioned by Fish is The Dish

Monday, 27 October 2014

Pumpkin & Pecan Cake with Cream Cheese Frosting

According to a news article that I spotted earlier today, 18,000 tons of pumpkin and squash is thrown away every Halloween after they've been carved. 

pumpkin carving designs Halloween
Instead of adding to this waste, why not turn your pumpkin into soup, stews, risotto or this delicious five layer Pumpkin and Pecan cake. Much like a carrot cake, this pumpkin cake is really moist, and is a great way to get some veggies into the kids!

It's a simple cake to make and can be made in five 6" tins or two 8" tins.

Pumpkin Pecan Cake Pumpkin Pecan Cake Pumpkin Pecan Cake Pumpkin Pecan Cake

You can find this recipe, along with more, on the Great british Chefs website.


This recipe was commissioned by Great British Chefs

Friday, 24 October 2014

Fast Family Fakeaway - Sweet & Sour Turkey Drummers

I cook the majority of our family meals from scratch and we rarely eat takeaways, but from time to time it's nice to have a night away from cooking, especially if I've been baking all day.  On these occasions the kids might have fishfingers or something equally as easy to throw in the oven.

This recipe is for one of those quick and easy meals for evenings when there isn't a lot of time between school runs and swimming or football, and it's just as quick to prepare as fishfingers, chips and beans, yet it's just as good as a Chinese takeaway. 

The main ingredient is Bernard Matthews Golden Turkey Drummers, which are made from turkey raised on British farms, and don't contain any artificial colours, flavours or preservatives.

 photo turkeydrummers_zps08730b7b.png

The Golden Drummers are just £2 for a 500g bag (approx 10 pieces), and available in Asda, Tesco, Sainsburys, Morrisons, Iceland and Farmfoods.

You can add pineapple to the dish along with the baby corn, but as my kids aren't that keen on pineapple I left it out. The dish takes just 20 minutes to cook, which is the length of time it takes to cook the drummers.

Sweet & Sour Turkey Drummers

Sweet & Sour Turkey Drummers - serves 4

1 packet Bernard Matthews Turkey Drummers
oil
1 yellow pepper, chopped
1 red pepper, chopped
baby corn, chopped
1 jar sweet & sour sauce
chopped pineapple (optional)
  • Place the turkey drummers on a baking tray and bake in a preheated 200C oven for 20 minutes
  • Whilst they're cooking prepare the sauce
  • Heat a little oil in a pan
  • Add the peppers and fry for a couple of minutes until starting to soften
  • Add the baby corn and fry for a little longer
  • Pour in the sauce and mix well, and heat through
  • Once the turkey is cooked cut each in half
  • Stir the turkey pieces into the sauce to coat fully
  • Serve with egg fried rice
Sweet & Sour Turkey Drummers Sweet & Sour Turkey Drummers Sweet & Sour Turkey Drummers Sweet & Sour Turkey Drummers




I'm working with BritMums and Bernard Matthews on this project and have been compensated for my time. Check out more quick and easy meals using frozen breaded turkey by following the hashtag #BootifulMeals

Thursday, 23 October 2014

Eggless Honey, Lemon & Ginger Cake

A couple of weekends ago Jack took pleasure in showing us how to make omelettes. He didn't know that I already knew how to make them as that's something the husband likes to make, on one of the very few occasions that he cooks, but I played along. He had learnt how to make them in school that week and wanted to make sure that we all got to sample the results of his new found skill.

A photo posted by thecrazykitchen (@thecrazykitchen) on


The only problem with making omelettes for 5 people is that it uses a lot of eggs, all of the eggs in fact, which meant that I had to be a little creative when it came to making a cake for tea.

I found a recipe for eggless chocolate cake online and adapted it to make this honey, lemon and ginger cake. The cake makes use of preserved ginger that I'd made earlier in the week when I managed to over order fresh ginger on the online shop, but could be adapted with ground ginger instead.

Eggless Honey, Lemon & Ginger Cake

Honey, Lemon & Ginger Cake

100g butter
2 tbsp honey
300ml boiling water
325g self raising flour
100g caster sugar
1 tsp bicarbonate of soda
grated zest of 1 lemon
2 tbsp preserved ginger, chopped

cream cheese topping
150g full fat cream cheese
1.5tbsp lemon juice (approx 1/2 a lemon)
2 tbsp honey
  • Place the butter & honey in a heatproof bowl
  • Add 300ml boiling water and stir until the butter has melted
  • In a separate bowl mix together the flour, sugar, bicarbonate of soda & lemon zest
  • Add the wet ingredients into the dry, along with the ginger, and mix until well combined
  • Pour the batter into a greased and lined 8" cake tin
  • Bake in a preheated 160C oven for approx 35 minutes, until cooked all the way through
  • Leave to cool in the tin for 10 minutes before turning out onto a wire rack and cooling completely
  • Beat the frosting ingredients together until combined
  • Spread the topping over the cooled cake
This was a very popular cake with the family - very moist and full of flavour.



preserved ginger Eggless Honey, Lemon & Ginger Cake Eggless Honey, Lemon & Ginger Cake

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