Crunchie Chocolate Traybake

This was what I made for my last Mad Hatters last week and it was so good. Somehow Crunchie always makes things better in the world. I had a go at putting popping candy on top but it didn't really work as it popped when it hit the chocolate. How exactly do you use popping candy in baking?! You can't subject it to any moisture, so it seems kind of useless!

Crunchie Chocolate Traybake (from The Steenbergs)

60g plain chocolate
60g milk chocolate
100g unsalted butter
2 tbsp golden syrup
200g digestive biscuits
100g sultanas
100g Crunchie bars

for the topping
100g milk chocolate
100g Crunchie bars

Grease and line a 17cm x 26cm baking tray.

Put the digestives into a freezer bag and tie the end without much air in it. Then with the end of a rolling pin smash the digestives into small pieces. Smash the Crunchie bars in their packets.

Place the plain and dark chocolate in a bowl over a saucepan of simmering water. Add the golden syrup and butter. Melt together, stirring occasionally.

When melted, add the digestive biscuits, sultanas and honeycomb and mix all together so that everything is coated with the chocolate mix.

Spoon the mixture into the tray and put it into fridge to set while you prepare the topping.

Melt the chocolate, then mix in the remaining crushed up Crunchie bars. Take the tray out of the fridge and cover the base evenly with the chocolate topping.

Leave in the fridge for about 1 hour to fully set, then turn out onto a chopping board. With a sharp knife, cut into bars.

Chicken Tikka, Lentil, Spinach and Naan Salad

I've been going a bit crazy with Jamie's 15 Minute Meals book recently. I don;t much like the 30 minute one only finding a couple of recipes to make from it, but the 15 minute one is so much better. This salad was lovely and filling and refreshing all at the same time. I did fiddle with things a bit. I didn't bother with the cashews in the dressing and I used salad leaves instead of spinach as my garden has an abundance of lettuce at the moment. This on is definitely worth trying.

Chicken Tikka, Lentil, Spinach and Naan Salad (from Jamie's 15 Minute Meals)
(Serves 4)

Chicken

2 x 200g skinless chicken breasts

2 heaped tsp Patak's tikka paste

4 chestnut mushrooms

 

Salad

4 spring onions

1 fresh red chilli

1 heaped tsp mustard seeds

1/2 tsp cumin seeds

olive oil

1 250g pack of ready-to-eat Puy lentils

1 ripe tomato

red wine vinegar

1 big bunch of fresh coriander

2 lemons

4 tbsp fat-free natural yoghurt

1 heaped tbsp cashew nuts

1 heaped tbsp mango chutney

1 tsp turmeric

2 naan breads

200g baby spinach

1/2 a cucumber

1 carrot

30g feta cheese

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the tikka paste. Fold over the paper, then bash and flatten the chicken to 1,5cm thick with a rolling pin. Place on the hot griddle pan with the halved mushrooms, turning after 3 or 4 minutes, until nicely charred and cooked through. Trim and finely slice the spring onions and half the chili.

 

Put the mustard and cumin seeds and 2 tablespoons of oil into the frying pan, followed by the sliced spring onion and chili. Tip the lentils into the pan, squash in the tomato and add a punch salt and pepper and a splash of red wine vinegar. Toss occasionally for a couple of minutes, then turn the heat off. Rip the coriander stalks in the liquidizer with the juice of 1 lemon, the yoghurt, cashews, mango chutney and turmeric, then whizz up until smooth.

 

Remove the cooked chicken and mushrooms from the griddle and put the naan on the pan. Tip the baby spinach on to a serving board or platter, scatter over the lentils, speed-peel the cucumber and carrot over the top and sprinkle over the mushrooms. Slice the chicken, naan and remaining chili and arrange on top, then crumble over the feta and spoon over the dressing. Finish with the coriander leaves and serve with lemon wedges.

Chicken and Bacon Alfredo Bake

This was not at all what I intended to make. I intended to make a completely different recipe using chicken, bacon and mushrooms that really needed using and no pasta. However, when it came to it, I couldn't find that recipe so I used this one instead! I also meant to put mushrooms in and totally forgot so they go served on the side. This bake was however, really tasty, even if it wasn't what I meant to do!!

Chicken and Bacon Alfredo Bake (from Must Have Mom)
(Serves 6)

360g dried pasta shapes

3 chicken breasts

425g jar Alfredo sauce
250g ricotta or cottage cheese
2 eggs beaten
25g Parmesan cheese, grated
handful fresh parsley, chopped
6 slices bacon
170g mozzarella cheese, grated

Preheat the oven to 180C.

Bring a pan of water to the boil and cook the pasta according to packet instructions.

 

Meanwhile, heat a little oil in a frying pan and cook the bacon and chicken until browned.

 

Once the pasta is cooked return it to the pot and toss with the alfredo sauce until coated.

 

Spray 23cm x 33cm pan with cooking spray and place half of pasta mixture into the dish.

 

Mix together the ricotta or cottage cheese, parsley, egg and Parmesan. Spread over the pasta. Add the chicken and bacon as the next layer pushing them down into the cheese mixture. Add the remaining pasta mixture and top with the mozzarella. Put into the oven and bake for 30 mins until golden and bubbling.

Mushroom, Asparagus and Turkey Barley Salad

This is a very simple but hearty salad, packed full of flavour.

Mushroom, Asparagus and Turkey Barley Salad (adapted from 28 Cooks)
(Serves 2)

120g pearl barley
2 tbsp oil
1/2 onion, chopped
300g turkey, cut into strips
100g mushrooms, coarsely chopped
10 asparagus spears, cut into 1in pieces
3 cloves garlic, minced
1 1/2 tsp Italian seasoning
1/4 tsp fennel seed, crushed
2 tbsp flat-leaf parsley, minced
3 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
30g goat's cheese

Bring a pan of water to the boil and cook the barley according to packet instructions. Drain well, run under the cold tap and drain again well.

Meanwhile, in large frying pan heat olive oil. Add onion, and saute 1 minute. Add the turkey and cook until just starting to turn golden, add the mushrooms, asparagus and garlic, and saute for 3 mins. Add the Italian seasoning and fennel seed, and saute until onions are translucent and the mushrooms and asparagus are tender.

Remove from the heat and place into large bowl, add the barley and mix together well. Stir in the parsley.

In a small bowl, whisk together lemon juice, oil, and balsamic vinegar. Pour over the barley mixture and combine well. Season to taste with salt and pepper and crumble over the gaot's cheese. Serve warm or chilled.

Spanish Tortilla

This was one of the best store cupboard suppers I've had. It was so simple to put together and I pretty much always have the ingredients in. It was also really tasty, and weirdly I have never had a Spanish omelette before, I will definitely be making this one of my go to recipes

Spanish Tortilla (adapted from Delia Complete Cookery Course)

(Serves 2-4)

4 large eggs

2 medium potatoes, cut into small dice

1 onion, chopped

1 roasted red pepper, chopped

2 tbsp oil

salt and pepper

Preheat the grill.

Heat the oil in a frying pan, add the potatoes and cook for 8-10 mins, stirring from time to time, until they are evenly browned. Then add the onion, stir well and carry on cooking for 6-8 mins, add the pepper and stir.

Beat the eggs and season. Pour them over the vegetables in the frying pan. Cook over a medium heat for 3 mins or so, drawing the cooked egg into the centre of the pan, letting the liquid egg run into the gaps. When the omelette is firm but still slightly moist put it under the grill for a few mins until golden on top. Serve with a green salad.

Israeli Couscous with Asparagus, Peas, Sugar Snap and Crab

This was a lovely fresh summer salad, the crab was a really good addition to what was originally a veggie dish.

Israeli Couscous with Asparagus, Peas, Sugar Snaps and Crab
(adapted from Epicurious)
(Serves 2)

2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 garlic cloves, minced, divided
1/2 tsp finely grated lemon zest
120g Israeli couscous (6 to 7 ounces)
100g asparagus spears, trimmed, cut  into 3/4in pieces
50g sugar snap peas, trimmed, cut into 1/2in pieces
50g shelled fresh green peas or frozen, thawed
1 tin white crab meat
2 tbsp chopped chives
30g Parmesan, grated

Whisk together the oil, lemon juice, 1 garlic clove, and lemon zest in small bowl.

Bring a pan of water to the boil and cook the couscous according to packet instructions.

Meanwhile, heat 1 tbsp of oil in  frying pan over a high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper and sauté until tender, about 3 mins. Transfer the vegetables to a large bowl.

Add the crab and couscous to the bowl with the vegetables. Drizzle over the dressing. Add the chives and Parmesan and toss. Season with salt and pepper and serve or leave to cool and pack into a lunchbox.

Meal Planning Monday

I apologise that this isn't up to the usual standard but I'm struggling with a very rubbish app and non functioning computers! I think I'm going to have to decamp to the library to blog! This is my meal plan this week, without links as the app doesn't have that function among many other things it's missing!

Monday

Out all day

Tuesday

Cauliflower Soup with Bread

Lamb, Pea and Mint Burger

Wednesday

Smoked Salmon and Cream Cheese with Croissant

Out before the theatre

Thursday

Roast Carrot Salad with Feta

Sausage and Corn Bake with Salad

Friday

Tart or Quiche and Salad

Peach, Bacon and Blue Cheese Pizza

Saturday

Hot Smoked Salmon, New Potato and Broad Bean Salad

Flageolet Bean Pie with Salad

Sunday

Sea Bass with Sweet Potato Mash (Jamie's 30 Minute Meals)

Monday
Steak and Korean Fried Rice (Jamie's 15 Minute Meals)

Avocado and Goat's Cheese Alfredo Pasta

I've had this recipe lying around for ages but never seem to have both avocado and goat's cheese in at the same time. Finally I did! This was lovely, really fantastic and creamy, with the slight Charles's of goat's cheese.

Avocado and Goat's Cheese Alfredo Pasta (from Closet Cooking)

(Serves 2)

120g linguine

1 large avocado, pureed

1/2 jalapeño

1 tbsp coriander

Juice 1 lime

1 tbsp butter or oil

1 clove garlic, grated

8 tbsp cream or milk

110g goat's cheese, crumbled

25g parmesan, grated

salt and pepper

Being a pan of water to the boil, add the pasta and cook according to packet instructions.

Meanwhile, puree the avocado, jalapeno, coriander and lime juice in a food processor or blender and set aside.

Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.

Add the cream, goat's cheese and parmesan, simmer until the cheese has melted, mix in the avocado mixture and heat to warm.

Remove from heat, season with salt and pepper and serve hot over the pasta. Garnish with more goat cheese, avocado and coriander

Baked Sea Bass with Radishes and Tarragon

I found this a little disappointing. Partly I think because my radishes were a bit old and tough but also because it didn't really pack a punch with flavour. I definitely preferred the Asian version I did a few weeks ago.

Baked Sea Bass with Radishes and Tarragon (Nigel Slater in the Guardian)
(Serves 2)

2 sea bass fillets
75g butter
5g tarragon, finely chopped
6 radishes, halved
1 red onion, very thinly sliced

Preheat the oven at 180C. Melt the butter in a small pan then tip into the bowl of a food processor.

Remove the leaves from the tarragon stems and drop them into the butter with some salt and pepper. Blitz to a smooth, green dressing.

Cut two pieces of baking parchment large enough in which to loosely wrap the fillets of fish, one per parcel. Place a fillet on each and fold into a parcel, open at the top.

Place the radishes and the red onion on top of the fish and then divide the tarragon butter dressing between the two parcels. Seal the edges by folding and securing with wooden pegs or a skewer.

Bake the paper parcels for about 20-25 mins, then serve. Each parcel should be opened at the table, allowing the tarragon-scented steam to waft up.

Roast Aubergine with Goat's Cheese and Toasted Flatbread

This was a really tasty salad. Easy to put together and really flavourful.

Roast Aubergine with Goat's Cheese and Toasted Flatbread
(from Good Food Magazine August 2010)
(Serves 2)

2 aubergines, thinly sliced lengthways

3 tbsp extra-virgin olive oil

12 cherry tomatoes, halved

1 flatbread or pitta

3 tbsp balsamic vinegar

handful mint leaves

2 shallots, 1 finely chopped, the other thinly sliced

salt and pepper

50g goat's cheese, crumbled

handful rocket, to serve

Heat oven to 200C. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, putting the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.

To  make the dressing; mix the vinegar, mint, chopped shallots, remaining oil and salt and pepper together in a small bowl.

 

Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.