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This was really easy and quick and didn’t require frying or microwaving. I did these with some leftover cheese and some chilli flakes into some chilli wraps (these were Tesco.com chilli wraps which were disappointingly non-spicy) once I finished setting them up with the cheese and the chilli I put them into a George Foreman for around 5 mins or until you can hear the cheese just starting to melt and coming out onto the plattern. when you put them onto the grill make sure that the fold is straight and at the bottom or all the cheese will melt out and make a mess.
These are really tasty and quick and make a good lunch or snack
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This started as 2 ingredients, 500g fresh turkey mince, a pack of sage and onion stuffing.
I quartered the turkey mince pack so I knew every burger was starting out with the same amount of mince as I have found making burgers I can end up using more in the first 2 or 3 burgers and end up with one or 2 burgers that are a lot smaller after so they over cook or under cook.
I had a family pack sized paxo sage and onion stuffing mix but I did only use about half, I made so much because I spread it on the burgers afterwards, because stuffing is one of my feel good foods that just tastes so nice and adding more onto the burgers seemed like a good idea (which it most certainly was) the stuffing itself I made moist as I didn’t want it to be dry or suck the moisture out of the mince when the burgers were cooking so the burgers held their shape and didn’t crumble.
Then using the silicone insert so give the depression on the 2 halves of the burger I added a heaped teaspoonful of the stuffing to the depression in the burger and then compressed it together and from a 500g pack of the mince I made 4 burgers.
Then after about 5-10 mins in the George foreman they came out like this, you could eat them like this with some good oven chips but I put them in square wraps and added more stuffing.
You could quite easily in less than 5 mins make 1 or 2 of these and have them as a snack or a lunch instead of a dinner meal as they are really easy to make and simple and very filling
This is my new toy for the kitchen, its a manual stuffed burger press that has a silicone piece in the middle that gives you a shallow hollow to put your filling of choice in (in this case it was a small amount of mozzarella and chilli flakes. This particular press can make just standard quarter pounder burgers or 3 mini burgers (great as meatballs).
Using fresh beef mince I filled both top and bottom sections then used the silicone insert to create the hollow and then pressed it back together. Without the greaseproof circles that you can buy it was quite fiddly to get the burger out of the press however with a single spray or spray oil in the top and bottom of the press before putting the mince in, made it a lot easier to remove.
I made 4 which with 4 bread rolls was a filling meal for 2, They were cooked for around 5 mins on a George foreman grill and stayed juicy without being greasy like a lot of shop bought burgers can be.
I apologize for the lack of posts recently as we have just moved house, more will be posted
This started out by combining my 4 favourite foods Smoked bacon, meatballs, mozzarella and fresh bread.
To start I followed the instructions on the Hovis bread mix until the bread has risen.
Then after separating the bread into 12 pieces to make 12 mini bread rolls flatten the 12 meatballs and put them into the oven with the breadrolls for about 20 mins until cooked. Then just before the meatballs come out lightly cook the bacon
Then once the bread has cooked put a piece of bacon (bacon rounds here) then 2 meatballs (as they shrink in the oven) and some cheese on each roll. If you want to make 12 burgers you will need 24 meatballs, but I found it nice to have 6 fresh rolls filled with melted mozzarella. Once the burgers have been prepared I put them back in the oven for 5 mins until the cheese has melted, then enjoy.
This only requires 3 items
4 Baking potatoes (I used the ready baked microwave version by McCain because it was just easier and its what I had in the freezer), 300-400g of chicken breast fillets baked (takes about 30-40 mins in a roasting dish I use one with a lid as well so the juices help self baste the chicken giving you soft juicy chicken. and one jar of curry sauce (I used a tikka sauce but you can use a madras or a sauce of your choosing)
This was simply done by cooking the potatoes and chicken so that the chicken came out 10 mins before the potatoes so that you can cut down the chicken into nice sized chunks, then in a pan on a medium heat you heat the curry sauce up and put the chicken into the sauce stirring well so that all the chicken is nicely covered in the thin sauce.
Then when the sauce is nice and hot and the potatoes are cooked to your liking put 2 potatoes in a bowl and cut open the potatoes and put the sauce and chicken over it and enjoy.
This is one of my favourite feel good foods that never seems to get old or boring
The ingredients for this were
- grated mozzarella
- dried cannelloni
- breadcrumbs (optional)
- 2 jars of pasta sauce
- 1 pack beef mince
- and some fresh chilli (I used some love bomb which is a Spanish jar of preserved diced chilli)
to start with I took the pack of mushrooms and separated out 75% of them to one side to fry up and the other 25% to dice up very small to mix in with the mince while it is cooking so when you are filling the cannelloni it all goes in easily.
next in a wok (I prefer using a wok as it cooks evenly) I put the diced mushrooms and mince and cooked on a medium heat until it was cooked evenly and all the way through, while on a low heat the 75% of the mushrooms that have been chopped up are slowly cooking in some water to soften them up.
next I put half a jar of sauce and a large spoonful of the chilli paste or 1 or 2 fresh chilli peppers (diced up small like the mushrooms)
I used piping bag but if you have a strong heatproof bag or you can spoon the mince, mushroom, sauce, and chilli.
Then after filling the cannelloni laying the cannelloni I poured the rest of the 2 sauces over the cannelloni and put the softened mushrooms in with it so when served up it has something a little extra in the bowl or plate.
Then before adding the cheese put the dish into the oven for around 20 mins at about 350 farenheight (or 180 Celsius) then add the mozzarella and breadcrumbs (to give a crispy cheesy topping) and put back into the oven and after about 15 mins the cheese should be golden and melted evenly. This can be used to feed around 4 people with garlic bread or 2 if you just want to eat the cannelloni.
I did this meal twice once with pork sizzle steaks and once with pork shoulder steaks so I could see the difference and it wasn’t much but the sizzle steaks were easier and quicker to cook but the shoulder steaks had more flavour to them. This is for 2 people but can made into a 4 person meal just by doubling up the ingredients or if you are just wanting a light snack this can be used for 1 wrap each for 4 people.
In this I used
- 1 pack of pork shoulder steaks/sizzle steaks
- 1 pack of mushrooms
- 1 red onion
- 4 tortilla wraps
- 1 fresh red chilli
This difference between shoulder steaks and sizzle steaks are that the sizzle steaks are thin steaks (double the thickness of standard bacon) and are from the belly of the pig and not the shoulder.
I started by cutting up the onion and placing it into a small sauce pan (milk pans work) and liberally covering in water and setting on a simmer for around 10-15 mins to make it soft (as my partner she is a little fussy on onion and it needs to be soft) if you don’t want super soft onion you can stirfry it in the wok first before you add the mushroom to get it cooking.
while the onion is cooking I cut the pork into strips and the mushrooms to be prepared as this meal cooks fast.
then I add the onion and its water to the wok with the mushrooms and have them on a high heat for around 5 mins stirring constantly to get the mushrooms soft and cooked, then using a large sauce pan lid to keep the contents in the wok. I drained the water from the pan and added the fresh chilli that has been diced up nice and small as well as adding the pork.
Then around 5-10 mins of stirring the pork should be cooked though so there is no pink in the pork at all. The taste of the chilli should have seeped into the pork and onion and there will be a pleasant spicy kick to this meal. the sizzle steaks will cook a lot faster than the shoulder steaks and will be done in around 2-5 mins.
this one is the shoulder steaks and the picture below is of the sizzle steaks where I didn’t use mushrooms but both are equally enjoyable. This can e done without the chilli if you are not a fan of spic foods and will still be just as enjoyable.