Aunt Bessie’s #HalfTermFood Linky Challenge

Aunt Bessie’s #HalfTermFood Linky Challenge

 

This is my Easy , Quick and Delicious Meal Plan

 

 

Starter

Carrot and Swede Soup with Parma Ham Crisp

 

Main Course

Mini Yorkshire Cheese Fondue with Sausage Meat Balls and Roast Vegetables

 

Pudding

Sticky Toffee Mount Blanc alla Creme Anglaise au Chocolate

 

 

 

 

 

 

Carrot and Swede Soup:

1 packet Anut Bessie's mashed carrot and swede

500ml vegetable stock

3 pieces Parma ham ( Grilled till crispy)

2 shredded Spring onion

2 chopped fresh  tomato

drizzle of olive oil

Salt and epper to taste

 

1. Heat vegetable stock with Aunt Bessie's  mashed carrot and swede in a pan. Cook for 2 minutes. Add a drizzle of olive oil. Season with salt and pepper. Add in tomato.

2. Spoon the soup in a bowl. Garnish with Parmaham crisps and spring onions.                                   

 

Mini Yorkshire Cheese Fondue

1 Packet  Aunt Bessie's Yorshire pudding

500g grated cheese

1 clove minced garlic

1/2 sachet SAunt Bessie'e Roast vegetable stufing mix

300g sausage meat

1/2 pacekt Aunt Bessie Roast parsnip

1/2 packet Aunt Bessie's honey glazed roast pasnips

1/2 packet Aunt Bessie's Mini roasties

 

1. Mix sausage meat with roast vegetable stuffing. Shape into little balls. Place meat balls, parnips and mini roast potatoes in a roasting tin. Bake in top oven at 220C/Gas7 for 30 minutes till cripsy.

2.Place Yorkshire puddings on a baking tray. Bake toward the middle of the oven for 5 minutes.

3. Melt grated cheese in the microwave with garlic. Spoon melted cheese into the Yorkshire puddings. Serve the cheese fondue with roast vegetbel and crispy sausage balles

 

 

Sticky Toffee Mount Blanc alla Creme Anglaise au Chocolate

1 packet Aunt Bessie's Sticky Toffee Pudding

1 packet mini meringue nests 

2 tablespoon Aunt Bessie's custard powder

500ml milk

1 tablespoon cream

1 tablespoon sugar

1 packet chocolate chips

 

1. Cook sticky toffe pudding in microwave for 5 minutes.                                               

           2. Mix 2 tbsp  milk and custrad powder into a smooth paste. Stir in cream and sugar.Heat the remainder of the milk in a saucepan to almost boiling. Pour onto the custard mix and stir well. Return to the saucepan and gently bring to the boil, stirring continuously to thicken.

3. Turn the sticky Toffee pudding onto a warm plate. Arrange mini meringue nests on top. Spoon the custard around the ide of the pudding. Drop in some chocolate chips.

 

 

This meal plan looks very impressive and delicious. It is so easy to make using Aunt Bessie's frozen food.

                       

 

This post is an entry for the #halftermfood Linky on BritMums

 

White Chocolate Courgette Walnut Cake

Cakes Win Prizes

 

I baked this cake to enter the competition cakes win prizes with Appliances Online.

 

 

65 g. caster sugar

60 g. Light brown sugar

125 g. SR flour
 

2 eggs

 

125 g. grated courgette
 

50 g. chopped walnuts

25 g. white chocolate chips

125 g. butter
 

Rind and juice of 1 orange

 

For the chocolate butter cream filling:
 

75 g.  soften butter

50 g. melted white chocolate
 

150 g. icing sugar
 

Juice of ½ orange
 

25 g. /1oz toasted walnuts (chopped)



Method:
 

1. Cream butter and sugar together till light and fluffy.

2. Add in beaten eggs. Add in grated courgette, walnuts and orange rind and juice.

3. Fold in the SR flour.

4. Divide the cake mixture into two prepared 18cm/7 inch sandwich cake tins.

5. Bake in the oven (180C/350F/Gas mark 5 for 25 to 30 minutes.

6. Turn out onto a wire rack to cool.

7. For the butter cream, Cream butter and icing sugar together. Mix in orange juice, melted chocolate and chopped walnuts.

8. Spread the chocolate cream on the courgette cake. Sandwich together. Sprinkle with icing sugar on top. Serve with a cup of tea.

Courgette and Walnut Cake

150g/ 6oz butter

 

150g /6oz caster sugar

 

3 eggs

 

150g/6oz SR flour

 

300g/12oz grated courgette

 

50g/2oz chopped walnuts

 

Rind and juice of 1 orange

 

For the butter cream filling:

 

100g / 4oz soften butter

 

200g/8oz icing sugar

 

Juice of ½ orange

 

25g /1oz toasted walnuts (chopped)

 

1.      Cream butter and sugar together till light and fluffy.

 

2.      Add in beaten eggs. Add in grated courgette, walnuts and orange rind and juice.

 

3.      Fold in the SR flour.

 

4.      Divide the cake mixture into two prepared 20cm/8 inch sandwich cake tins.

 

5.      Bake in the oven (180C/350F/Gas mark 5 for 25 to 30 minutes.

 

6.      Turn out onto a wire rack to cool.

 

7.      For the butter cream, Cream butter and icing sugar together. Mix in orange juice and chopped walnuts.

 

8.  Spread the butter cream on the courgette cake. Sandwich together. Sprinkle with icing sugar on top. Serve with a cup of tea.

"I want to win a week in one of your Tuscany villas!"
http://www.to-tuscany.com

Tuscan Chianti Balsamic Glazed Tuna Steaks

I developed this dish with the help of an Italian friend. I love Italian food because it is so colourful, full of flavours and natural goodness. Apart from pizza and pasta, I love all the fish and meat dishes. The combination of fresh tomatoes and sweet basils bring out the flavour of the glazed tuna steaks.

Serves 2

2 pieces Tuna fish steaks

4 tablespoon balsamic vinegar reduction

100 ml Chianti wine

1/2 teaspoon Brown sugar

a handful of sweet basil leaves

6 cherry tomatoes (cut into halves)

1/2 teaspoon crushed red pepper flakes

1 clove garlic (chopped)

2 tablespoon olive oil

1 tablespoon grated Parmesan cheese

Salt and pepper

1.      Marinade the tuna steaks in chopped garlic, balsamic vinegar, Chianti wine and brown sugar for 1 to 2 hours.

2.      Remove the tuna from the marinade. Dry with kitchen towel.

3.      Heat the olive oil in a large heavy base frying pan. Fry tuna steaks 3-4 minutes on each side.

4.      Add in the cherry tomatoes and sizzle for 2 minutes. Add in the basil leaves and the crushed pepper flakes.

5.      Add in the marinade and sizzle into a thick syrupy glaze. Season with salt and pepper. Sprinkle the top of the tuna steaks with grated Parmesan cheese and melt the cheese under a grill.

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Spring Leek, Crispy Noodle Cheese Melt

(Serves 2)


20g  Dried Chinese rice noodles

1 stem spring leek (sliced)

1 tablespoon grated carrot

5-6 cherry tomatoes (cut into halves)

50 g grated Cheddar cheese

1 teaspoon soy sauce.

1 clove chopped garlic

¼   teaspoon chilli powder

1 tablespoon cashew nuts (toasted)

1 tablespoon peanut oil

Salt and pepper

Oil for deep frying

Heat oil in a frying pan. Fry rice noodle till crispy. Drain and set aside.

Fry the cherry tomatoes in 1 teaspoon of oil for 2-3 minutes. Set aside.

Heat peanut oil in a frying pan. Fry garlic and chilli powder. Add in the leek and the carrot. Stir fry for 3 minutes till the leek is soften. Season with soy sauce, salt and pepper.

Place the crispy rice noodle on a plate. Arrange the leek and cherry tomatoes on top of the noodles. Sprinkle with grated cheese. Place under the grill till all the cheese melted.  Sprinkle with toasted cashew nuts.  Serve and enjoy.

Spring a leek! recipe competition

http://www.lovethegarden.com/blog/spring-a-leek-recipe-competition

Spicy Spanish Meatballs

For the meatballs:

·                                 1 onion, finely chopped

·                                 300 g lean minced beef

·                                 50 g fresh breadcrumbs

·                                 1 tsp chopped fresh oregano

·                                 ½ tsp ground cumin

·                                 1 egg, beaten

·                                 oil, for frying

For the sauce:

·                                 1 red chilli (chopped)

·                                 1 tbsp olive oil

·                                 1 onion, finely chopped

·                                 2 cloves garlic, finely chopped

·                                 175 ml beef stock

·                                 400 g canned chopped tomatoes

·                                 1 tbsp. tomato puree

·                                 1/2 cup chopped red pepper

·                                 1 tablespoon chopped chives

·                                 Sprigs of basil

Mix the onion, beef in a mixing bowl. Add the breadcrumbs, oregano, cumin and ½ teaspoon each of salt and pepper and mix well.

 Add the egg and mix thoroughly. Roll the mixture into small balls.

 Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned. Set aside.
 

Finely chop the chilli. Heat  the oil in a pan. Fry onion, chill and red pepper and garlic. Add in stock, tomatoes, tomato puree, and  salt and pepper .Bring to the boil and simmer for 5 minutes.

  Add the meatballs to the sauce and simmer for 10 minutes to heat through.

Serve. Sprinkle with chopped chives and sprigs of basil.

 

Fillet Steak Flambed in Cognac with Crushed Potatoes and Chives

2 pieces  Fillet steak (150g each)
2 tablespoon groundnut oil
1/2  glass of Cognac
200g new potatoes
25g salted butter
1 teaspoon lemon juice
1 tablespoon chopped chives
A handful of Rocket leaves (garnish)
Salt and pepper (seasoning)
Balsamic vinegar reduction (decoration)


Wash the potatoes and cut in half, leaving the skins on. Cook in a pan of boiling salted water until tender.

Season the steaks with salt and pepper. Heat a frying pan to hot, add the groundnut oil and sear the steaks on both sides.

Pour in the cognac with the pan is really hot to flambe the steaks with the cognac and transfer to the preheated oven to 220°C / Gas Mark 7 and  continue cooking for approximately 4-6 minutes.

Drain the potatoes. Season with butter, salt and pepper. Add chopped chives and lemon juice. Lightly crush the potatoes with a fork.

Dress 2  plates with balsamic vinegar

Divide the potatoes between the plates, using a  ring mould. Cut the steaks into thick slices and place on top of the potatoes.

Garnish with Rocket leaves.