I always pick up extra tins of beans and chili when they are on special at the shops.  They make great store cupboard ingredients.  Sometimes its kidney beans, or cannelini, borlotti or chick peas . . . and sometimes it's refried beans.   They always come in handy.

 

Especially these days when our food budget is very tight, and more often than not I find myself looking for an economical and filling meal for the two of us, but also something which is delicious.  These Mexican Pizzas do just that.  It's a great way to make a tin of beans and a tin of chili stretch to feed four people.

 

They're quick to make and are very, very tasty.  I often am able to pick up jars of salsa on special as well.  In any case I always have one or two in the store cupboard, along with pouches of green and black olives, which I also pick up when they are only 99p.

 

I also pick up extra blocks of cheese when they are on special as well.   I throw them into the freezer, which means I also always have an additional source of protein to hand.  Having all these things in my store cupboard means I always have the things I need to throw together a tasty and economical meal at the drop of a hat.



I also make my own tortillas from scratch.  I've been doing it for years.  You will find the recipe below.  It makes more than you will need for this recipe, but they also freeze very well, so that's not a problem and they come in handy for all sorts.



You can use them for wraps, or enchiladas, or soft tacos.   if you don't like to use lard you can use Crisco or White Flora or Trex.  All work well.  I do hope you will give these a try and that you enjoy them as much as we do, and when you do that you come back and let me know!  Of course you could make your own chili con carne, or use leftover chili.   I just wanted you to know that a tin of chili works just as well and is really handy!

 

*Mexican Pizza*
Serves 4
Printable Recipe

Who wouldn't love an individual Mexican pizza all to themselves, especially when they are this tasty!  (Also very simple to make!)

8 6-inch flour tortillas
1 tin of stag chili con carne
1 clove of garlic, peeled and minced
1 tin (400g/16oz) tin of refried beans
1/2 to 1 tsp chipolte chili paste (depending on how hot you like it)
1 300g jar of tomato salsa (about 1 cup) divided
3 spring onions, chopped
a handful of green olives, pitted and chopped
a handful of black olives, pitted and chopped
120g of grated strong cheddar cheese (1 cup)
130g of grated Monterrey Jack cheese (1 cup)
shredded lettuce and sour cream to garnish

Preheat the oven to 200*C/400*F. gas mark 6.   Line several large baking trays with foil.  Spray the foil with nonstick cooking spray.

Place the chile and refried beans into a bowl and mash well together along with the garlic and chipolte chili paste.   Place 4 of the tortillas onto the baking trays.  Divide the bean mixture between each and spread over to cover.  Top with the remaining four tortillas, pressing down lightly to stick together.

Bake them in the heated oven for 10 minutes.  Remove from the oven.   Spread half of the salsa over top of each pizza, dividing it equally between the four.   Mix the cheeses together and divide this amongst the pizzas as well, sprinkling it over top.  Sprinkle with the spring onions and olives.   Return to the oven for a further 5 to 10 minutes, until the cheese is melted and the pizzas are crisp on the edges.

Allow to cool slightly before serving garnished with additional salsa, lettuce and sour cream.  Delicious!

 

*Flour Tortillas*
makes 14 to 16
Printable Recipe

So easy to do and so much tastier then the shop bought ones.

150g of plain flour (1 1/2 cups all purpose)
100g of strong flour (1 cup bread flour)
2 1/2 tsp baking powder
1 tsp fine sea salt
110g of lard or white flora (1/2 cup)
250ml hot water (1 cup)

In a large mixing bowl, combine both types of flour, baking powder and salt. Drop 1/2 cup lard by the spoonfuls into flour mixture and, using a pastry cutter, your fingers or a fork, cut lard until it crumbles and is evenly dispersed in the flour. Slowly add the hot water and stir together until mixture sticks to itself. If not quite moist, add 1-2 more tbsp. lard, as needed.

Knead, in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky. Cover bowl with tea towel and let rest for 1 hour. Break the dough into 14-16 smaller pieces and roll the pieces into balls. Cover balls of dough for an additional 30 minutes.

 Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla. Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue cooking until golden on the other side.

Wrap the cooked tortilla in a clean tea towel until ready to eat. Repeat with the remaining dough. Serve immediately or, once completely cool, store in an air-tight bag or container. To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven. 

 

Do you like Ginger as much as I like Ginger? I sure hope so, for today I'm going to show you one of the nicest ginger cakes you could ever want to bake and eat! 

I do get sent the cutest things to try out.   The people at RedCandy just sent me the sweetest little red salt pig to try out and I am in love!   It looks as if a big salt pig had a baby . . . and it's red.   A "Baby" red salt pig . . . and what could be any cuter than that???   Nothing!



It's adorably just the right size for my tiny kitchen.   Thank you so much Red Candy!

Are YOU like me?   Don't you just love the colour Red?  Especially when it's mixed with white???  I just adore Red, and White and Red and White anything!  If you are a fan of red, or red and white, or white, you will love the Red Candy website.   There is everything  you could imagine there for the red and white kitchen, or living room, or dining room.   Red and White gifts for him and for her.   Red and white everything.

Sigh . . . I do so love red.   I am so happy with my little salt pig.   It is quite at home in my kitchen.  Don't you just love baby anything?   I do!  So cute!

 I picked up a red cabbage really cheap at the store the other day.  It was marked as a second.  I don't know why as there didn't appear to be anything wrong with it, but it was roughly half the price of the ordinary ones.   I don't mind seconds in most things . . . and certainly not in a cabbage which I am going to braise.



I had been craving braised red cabbage for a while and thought to have it with some pan grilled sausages and mashed potatoes.   A dinner which would please the Toddster to no end!



This recipe is a culmination of years of testing and trying a variety of braised red cabbage recipes.  I have tried a lot of different ones through the years and this recipe here today is the end result of taking the best bits of each and what worked out the best for me.




The end result is a delicious side dish which is neither too sweet, nor too sour . . . and lightly spiced with a bit of cinnamon, cloves and freshly grated nutmeg.   I like to use brown sugar for that slight molasses quality it lends . . .



I'm also rather lazy when it comes to cooking and I have managed to cut out any pre-wilting of the cabbage.  You simply just cut up your cabbage, onions and apples and layer them in a casserole dish.  The spiced and sweetened vinegar gets poured over top and then the whole thing is baked under a tight cover in a slow oven for a few hours, with the end result being some of the best braised red cabbage you could ever want to eat.  If it's not . . . I'll eat my apron!  (I don't wear a hat!)



*Braised Red Cabbage and Apple*
Makes 6 servings
Printable Recipe
A delicious side dish which goes very well with pork, duck, goose, turkey and venison. Very simple to make.  You just combine all of the ingredients and bake in a tightly covered casserole dish.

1 small head of red cabbage, trimmed, cored and thinly shredded with a sharp knife
(Don't grate it.  You want thin strands.)
1 medium onion, peeled and finely chopped
1 large Granny Smith apple, peeled and chopped
4 TBS butter
1 TBS soft light brown sugar, packed
1 tsp coarse salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 heaped dessert spoon of red currant jelly
80ml of water (1/3 cup)
80ml of distilled white vinegar (1/3 cup)

Melt the butter.  Whisk in the sugar, water, spices, jelly and vinegar.   Bring to the boil to dissolve sugar and jelly.  Set aside.

Preheat the oven to 160*C/325*F/ gas mark 3. 

Layer the cabbage, onion and apple in a large casserole dish.  Pour the hot mixture of spiced vinegar over top.  Cover tightly.    Roast in the heated oven for one and 3/4 hour to two hours, until the cabbage is wilted and very tender.  Serve warm.  Any leftovers can be gently reheated or frozen for future use.

 

I have a husband who declares he does not like Italian food . . . what he really means is he doesn't like pasta or pizza . . . I still haven't been able to convince him that Italians eat a lot more than pasta and pizza.



Me, on the other hand . . . I just adore pasta and pizza.   I treat myself to some every once in a while.  Today though I was able to make a pizza that satisfied my pizza hating husband's appetite, and in face he went back for seconds.



Yes, I do believe I have found a way to get the Toddster to like pizza.    You cover it with mashed potatoes, bacon, onions and cheese.

 

It's kind of like a pastie . . . sorta, but with the filling on the outside.  Well, there isn't cheese in a pastie technically . . . but why quibble about the details.

 

The important thing was he was eating it . . . AND enjoying it!   That was good enough for me!
You take your blessings where you find them.

 

*Potato Pizza*
Makes 8 servings
Printable Recipe

You CAN have both worlds and eat it.   The one way to get my pizza hating hubbie to love pizza.


One 12 inch unbaked pizza crust

For the Potatoes:
3 large potatoes, peeled and cubed
1/4 cup milk
1/2 tsp salt
3 TBS finely grated Parmesan cheese
1 clove of garlic, crushed
freshly ground black pepper

Topping:
1 pound of bacon lardons, or chopped pancetta
1 large onion, peeled and chopped
1 small red bell pepper, trimmed and chopped
6 ounces grated strong cheddar cheese (1 1/2 cups)
6 ounces grated mozzarella cheese (1 1/2 cups)
3 TBS finely grated Parmesan cheese

 

Put the potatoes into a saucepan and cover with lightly salted water.  Bring to the boil.  Boil until very tender, then drain well and mash together with the milk, salt, cheese, garlic and pepper to taste.  Set aside.

Place the bacon into a large skillet.  Cook until it is partially cooked.  Add the onion and peppers.  Cook, stirring occasionally until the bacon is crisp and the vegetables are tender.  Drain off any fat and set aside.

Preheat the oven to 180*C/350*F/ gas mark 4.   Spread your pizza crust out to a 12 inch circle on a lightly greased pan.  Prick all over the surface with a fork.   Bake for about 15 minutes or until beginning to brown.  Remove from the oven.  Increase the oven temperature to 190*C/375*F/gas mark 5.  Spread the mashed potatoes evenly over top of the partially baked crust.  Sprinkle with the bacon and vegetable mixture.  Combine the cheeses and sprinkle them over top of the vegetable mixture.   Bake for 20 minutes, or until well heated through and the crust is nicely browned and the cheese is melted.

Serve warm and cut into wedges.

 

You can never have too many lemons in the house. At least that is my thoughts on the subject. I love lemon anything and so I always have a bowlful of them  sitting on my sideboard.   Aside from cheering me up with their beautiful scent and colour . . . the thought of baking a scrummy treat with them makes me smile.

 

I love lemon drizzle cake . . . a sweet tart cake, covered with a tart lemon glaze.  Oh so scrummy.  My recipe has the added scrumminess of a streusel topping.



I also make a great lemon loaf that uses lemon curd as a part of it's batter.  That one is very scrummy too, and moist . . . and stogged full of fresh blueberries.



Sometimes though your heart just yearns for a plain old fashioned simple Lemon Loaf . . . one without pretense or fiddly additions . . .

 

One that goes together in a flash and bakes into something moist and delicious and moreishly tasty.  This one fits the bill on all those counts.  Seriously.  If you can bear it, let it ripen overnight before slicing.   Trust me when I say this one is more than worth the wait.   Leaving it to ripen overnight, makes it even better.

 

*A Very Good Lemon Loaf*
Makes one medium loaf
Printable Recipe

Dense and filled with lots of tart lemon flavour.

150g of plain flour (1 1/2 cups)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
3 large free range eggs, at room temperature
190g of golden caster sugar (1 cup)
2 TBS unsalted butter, softened
1 tsp pure vanilla extract
2 tsp lemon extract
the juice of 1 1/2 lemons (about 80ml, 1/3 cup)
125ml sunflower oil (1/2 cup)
the finely grated zest of one lemon

For the glaze:
130g icing sugar, sifted (1 cup)
2 TBS milk
1/2 tsp lemon extract
1 TBS lemon juice

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter a 9 by 5 inch loaf tin and lightly dust with flour.

Whisk together the flour, baking powder, bicarbonate of soda and salt.  Set aside.

Beat the eggs, sugar, butter, vanilla, lemon extract and lemon juice together until well combined.  Add the dry ingredients and beat smooth.  Beat in the oil and lemon zest.  Pour the batter into the prepared pan.   Bake for 45 minutes, until well risen and a toothpick inserted in the center comes out clean.  Let stand in pan for about 5 minutes before tipping out onto a wire rack to finish cooling.   Beat together the glaze ingredients until smooth.  Pour carefully over warm cake.  Allot to set before cutting into slices to serve.

 

Cinnamon Blondies. Imagine a cinnamon snickerdoodle and a blond brownie smashed all in one and you have a Cinnamon Blondie. A snickerdoodle blondie square. Yum yum!

 

One of the things I love most about the food blogging world is that you get to touch base with food bloggers from ALL over the World!  I think that's pretty cool.   It makes the world . . . well . . . not so big a place, and it opens up your palate to all sorts of variety and possibility.   At least that's my theory.

I was contacted recently and asked if I would be willing to participate in an activity to help to promote the launch of a new cookery book by one of the world's best food photographer/food bloggers Jules Clancy of the popular food blog Stone Soup.  As a part of this activity I was asked to submit an ingredient which she could give me some recommendations for cooking quickly and deliciously.

The Stone Soup Blog is all about cooking fresh, healthy and delicious meals that can be cooked with 5 ingredients and in 10 minutes or less.
 

I asked Jules about Swede.   I love Swede, or Rutabaga as it is known in North America and probably other parts of the world.  We always called it turnip when I was a child, but that was a misnomer.  It is a member of the brassica family, but it's not a turnip per se.  In any case we love them in this house.  Here was Jule's advice to me . . .


SWEDES
I'll be honest, swedes aren't my favourite vegetable.  I usually only buy them once or twice a year when I feel like making a huge pot of my Mum's lamb and veggie soup or making a mixed root veg stew.

Given that they take at least half an hour or longer to cook, they really didn't get a look in when I was planning recipes for my book '5 Ingredients 10 Minutes'.  But if you love swedes and would like to include them in your midweek cooking more often, the best thing to do is to cook them on the weekend.  Just scrub and dice and roast in a little oil until golden.  Then keep in the fridge to throw into soups like the simple minestrone in my book.

The roast cubes can also be quickly warmed in a pan to make warm salads more substantial.  They're also great in any dishes involving lentils or eggs or cheese.  Try using your diced roast swede to add bulk to a frittata or omelette or even scrambled tofu.  Or make your favourite pasta bake recipe a bit healthier by replacing some of the cooked pasta with roast swede cubes.

I agree, they can take some length of time to cook, and I appreciated Jules advice to roast or cook it ahead of time, at the weekend, so that you can have some ready to add to soups, salads, omelettes, etc. I personally have a pretty quick way of cooking it myself, which is quite, quite delicious.   I simply grated it on the large holes of a box grater and then pan fry it in a bit of butter.   It's done pretty quickly and is absolutely delicious.   Tis a trick I learned from a Canadian Mennonite.

 

I do love Jule's book.    It's got a fresh clean look to it and peppered throughout with her beautiful food photography.   All of the recipes are nicely written and quite doable!  And yes, quick . . . Quick . . . QUICK!



Recipes for tasty spreads and dips such as this simply beautiful looking warm Cannellini Bean Spread with Parmesan . . . 



to the unusual . . . like this Cream Cheese, Honey and Soy Crostini.  Now tell me that's NOT appealing and intriguing!   The picture alone begs me to create it and the ingredients list . . . simply crusty baguette slices, cream cheese, honey and . . . well . . . soy sauce!  It could not be simpler.

 

But that's not all . . . there is also a beautiful variety of delicious looking and sounding soups . . .



Tasty and beautiful looking salads . . .



Quick easy, fresh and colourful pasta dishes . . .

 

A variety of mains using meat, fish and poultry . . .



And even fresh and delicious desserts.

And . . . all of the recipes use five ingredients or less and are easily created in just ten minutes or less.   One of the main excuses people use today for not eating healthy is that they don't have the time to cook healthy meals . . . this delightful cookery book blows that theory right out of the water . . . it is indeed possible to cook fresh and delicious food, using healthy fresh ingredients in not an awful lot of time!

 

I was personally intrigued by her recipe for Crunchy Bread Pudding.  We love bread pudding in this house, especially the Toddster.   Too often though the recipes make far too much and most of it ends up being thrown away because it just doesn't get eaten in time.   Was it possible to make a delicious bread pudding in ten minutes or less??

Yes.   It is and I did.



*Crunchy Bread Pudding*
Serves 2
Printable Recipe

Take care to watch while it is baking as it can burn very quickly if you take your eyes off it for even a second.

60g caster sugar (I used golden about 1/4 cup)
125ml whipping cream (1/2 cup double cream)
1 large free range egg
2 thick slices of bread, cut into cubes
cream or ice cream to serve

Preheat your oven grill to it's hottest setting.  Line a large baking tray with some aluminum foil.  Spray it lightly with non stick cooking spray.  Set aside.

Whisk the sugar, cream and egg together in a bowl.   Add the bread cubes and squash them into the mixture, allowing it to soak up as much of it as possible.   Spread the soaked bread onto the prepared baking tray.

Cook under the heated grill for about 5 minutes.  Turn the cubes over and grill for another 3 minutes or so until golden brown.

Divide the cubes between two small bowls and serve with cream or ice cream.

Note:  you can use coconut cream instead of the whipping cream and egg to make this dairy-free/vegan;  or use a gluten free bread for a gluten free version, you can add cinnamon to give a spiced flavour, or replace the crea, sugar and egg with a commercial egg free custard for an egg-free version.



Another thing I like about Jules' recipes is that there are many variations included for most of them which give you the opportunity to charge things up.  There are also 10 minute tricks of the trade, etc.

All in all I think this book is a real winner and will take pride of place on my book shelf.

Many thanks to the people from Penguin and Jules for sending it to me.

5 ingredients 10 minutes
delicious, healthy recipes for tired and hungry cooks
by Jules Clancy
Published by Penguin books
ISBN 978-0-718-15874-3
U.K. £14.99

Do take a gander at the banner at the top of my right hand side bar to see all of the other people participating in this blogging event.