Scotch Eggs #SundaySupper

Today Sunday Supper is celebrating 4th of July with some fantastic picnic ideas. I hope everyone will forgive me for bringing a very traditional British picnic dish to a American 4th of July party but it is one of our favourite picnic foods and one I have been wanting to make at home forever.

These are so filling and tasty, they make a perfect picnic food item as they are good warm or cold. Traditionally these are fried but I wanted to lighten things up and bake them. Sadly this seems to have caused it to split it in the oven. I didn’t have time to make them again before this event but twist my arm it just means I have to make them again soon. But that is what happens sometimes when you try new dishes so I wanted to still share it with you. Hopefully I will be able to update this posting with a reason why it didn’t work out well for me.

What is your favourite picnic dish? Is it traditional or a little outside the box?
Scotch-Egg

Scotch Eggs

4 large eggs (as fresh as possible)
400g (14oz) sausage meat
1/4 tsp dried thyme leaves
1/4 tsp dried parsley
salt and freshly ground black pepper
125g (1 c.) plain flour, seasoned with salt and freshly ground black pepper
1 egg, beaten
125g (1 c.) breadcrumbs

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Homemade Queso

I really don’t like velveeta so when I would go to people’s homes for parties I often skipped the queso dip even though it is my favourite dip. So last year when I put together this queso dip for the first time I was so excited. This dip is so creamy and has fantastic flavour. I can’t wait for an excuse to bring it to a party.

Homemade Queso

1 small jalapeño, seeded and diced
1/2 onion, minced finely
2 garlic cloves, minced
1 tablespoon butter
2 Tbsp flour
226g (8-ounce) cream cheese, softened
340g (12 oz) mild cheddar cheese, freshly grated

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Smokey Paprika Peppers #SundaySupper

Spanish tapas was something I had heard of but never tried until I moved to the UK. I don’t know about you but I often go out to restaurants and wish that I could just have a small dish of several different things on the menu rather then a large plate of one thing. So I was delighted when I went out for Spanish Tapas and discovered that is what this style of eating is all about. Since several of my favourite tapas choices for going out were already chosen by some of the other contributors this week I decided to share this delicious smokey paprika peppers which would go perfectly with a tapas meal but also be versatile enough to go with other things. We have served this with fresh French loaf, over sandwiches and even over pasta for a simple pasta salad.

Annoyingly I got confused earlier in the week and thought I had saved all the photos onto my computer so I formatted my card and reshot a different meal on it. So sadly I don’t have step-by-step photos for this one. I wish I could say this is the first time I have done such a silly thing but sadly it isn’t. I really do need to get more organized. Anyone else do dumb things like this because they are disorganized?

Smokey Paprika Peppers

125ml (1/2 c.) mild olive oil
3/4 tsp sweet smoked paprika
1 garlic clove, thinly sliced
1 tsp fresh cracked black peppercorn
1 tsp fennel seed
2 red peppers
2 yellow peppers
sea salt
75ml (1/3 c.) white wine vinegar
small bunch flat leaf parsley, chopped

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Sesame Turkey Meatballs {Gluten-Free}

*Edit: As I don’t have to follow a gluten-free diet I sometimes forget to double check non-obvious ingredients. A reader pointed out to me that I used soy sauce in this recipe which of course has gluten. I have amended the recipe for those that are gluten-free.

You will notice a lot more Gluten-Free stuff on this blog. For the month of January my husband is having to give up gluten to see if that is what has been causing some gastro issues. I will admit when he asked me to do this for him I wasn’t the wife I wanted to be at first. Right away I found myself trying to convince him and myself that it couldn’t possibly be the reason why he has been having issues. In my head it was the worse news in the world. I love home made bread, pasta and other wheat pastries. I have been playing around with gluten-free versions and while I have found a few things that are good they will never be substitutions for me. But thankfully I realised how incredibly selfish that was and have got myself in gear. For us the only way it will work is if we all eat gluten-free so I have had to get even more creative then usual. These turkey meatballs were so simple. And I was surprised at how well it held together without me needing to add a binder. If you find it is falling apart for you and want to keep it gluten-free you can add a bit of cornflour. I served this over a stir-fry of courgette and carrot noodles.

This is going to be an unexpected new journey for me but I am happy to say I am supporting my husband and taking care of his needs. Already a week into our gluten-free journey and he is feeling loads better so it will probably be a permeant one for us.

Sesame Turkey Meatballs

500g (1 lb) Minced Turkey
2 green onions, finely chopped
2 garlic cloves, minced
2 Tbsp light soy sauce *Use Tamari for gluten-free
5 Tbsp sesame seeds

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Pizza Dip #SundaySupper

Today’s Sunday Supper theme is all about Tailgating. I don’t live in a football loving family, not real football or American football. But I have very fond memories of American football from my college years. For a year of college I lived in a house with 5 guys I went to school with and they were big American football fans. Because of my upbringing of moving around so much I can easily adapt to my surroundings and that includes enjoying things other do. During that year I became American football mad. I watched it every weekend, followed teams and players and enjoyed every minute of it. Once I was out of that environment I didn’t keep up with it but I still have very fond memories of that time. So I wanted to share a warm and hearty dip that if I could go back I would have loved to shared with my roommates, Pizza Dip.

My husband and I were so impressed with this dip we skipped our dinner plans and just ate this, it really did taste like pizza with every bite. Next time I think I am going to turn this into a reduced carb pizza night for us and serve it with courgette sticks and cauliflower chips.

Pizza Dip

28g (1 oz) pepperoni slices
85g (3 oz) chorizo
165g (1 c.) finely chopped onion
75g (1/2 c.) finely chopped green bell pepper
2 cloves garlic, minced
1/2 tsp dried oregano
Kosher salt and freshly ground black pepper
1 Tbsp tomato paste
400g (28 oz) can crushed tomatoes
40g (1/4 c.) grated Parmesan
114g (4 oz) mozzarella, diced
Recipe from Food Network

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