Bacon-wrapped Toad in the Hole

Toad in the hole is a very traditional English dish and one that until recently I just couldn’t perfect. I am not really sure why it didn’t turn out the last few times because once I put this together it was actually pretty easy. One key to the dish is making sure you don’t skip adding the oil to the pan while you are cooking the sausages. You need the oil nice and hot before you pour in the batter. To Brits this is a big comfort food dish and more often eaten in cold weather but I was so proud of my success with this one I just couldn’t wait to share.
Toad-in-the-hole

Bacon-wrapped Toad in the Hole

100g (3/4 c.) plain flour
1 egg
150ml (2/3 c.) milk
150mL (2/3 c.) water
8 rashers streaky bacon
8 good-quality pork sausages
1 Tbsp
Recipe from BBC Good Food

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Bacon and Caramelised Red Onion Chutney

Monday was a very hard day, I took my parents to the airport. They were here for 2 weeks, 2 incredible weeks. Each trip we see them the bond my daughter forms with them gets stronger and stronger in a way that blows me away. There are times I worry about what living so far away from my family means about the kind of a relationship my kids will have with my family. But seeing her play with them and adore them the way she has on this trip has helped ease those fears. It isn’t easy having half of your heart on the other side of the world as many other expats will tell you. But thankfully technology has made this distance easier and I am grateful for that. I wanted to share a recipe with you that is already a favourite of my family here but is even more special because I introduced my parents to it this trip and they fell in love.

Chutney is a staple here in the UK, from mango chutney to tomato chutney it is a condiment that has become ingrained in the culture. Growing up I never liked mayonnaise, I still don’t, and so I have always enjoyed sandwiches dry. But being introduced to chutney has opened up my taste pallet to a wonderful new world. Onion chutney is standard in our house, with or without the bacon and I challenge you not to fall in love with this condiment. Jazz up a plain sandwich, burger or serve it with your cheese and crackers, it is addicting.

Bacon-and-Caramelized-Onion-Chutney-burger

Bacon and Caramelised Red Onion Chutney

400g red onions, sliced
200g (7oz) bacon
200g (1 c.) soft brown sugar
125mL (1/2 c.) balsamic vinegar

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One-Pot Lentil Chicken #SundaySupper

I am so excited about this weeks theme. When I think of one pot meals I don’t just think about how much easier it is to make but how little clean up there is. I hate cleaning up, if I was wealthy I would pay someone to clean dishes as I went so my kitchen never got into that crazy messy state that it does after dinner preparations. In my dream world, right?

This recipe was both a huge success and a bit of a failure. In order to try and be healthier I chose a boneless, skinless chicken. I also used too large of a pan and this resulted in the chicken being pretty dry. But on the other hand the lentils ended up being the best lentil dish we have ever eaten. Seriously we made just a big bowl of the lentils the next night because we loved it so much. The other thing I loved about this recipe is it made just enough for two and was healthy.

I can’t wait to see what the rest of the Sunday Supper crew have come up as I am in need of more simple one pot dishes. What is your favourite one pot dish?

One-Pot Lentil Chicken

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large pieces of chicken*
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml (2/3 c.) dry white wine
240ml (1 c.) chicken stock
50g (1/4 c.) dried brown lentils
1/2 tsp dried thyme
85g chestnut mushrooms, halved if large
*The recipe calls for chicken thighs, I used chicken breasts, this might have been why it was drier
http://www.bbcgoodfood.com/recipes/1982/onepot-lentil-chicken

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Pea Soup #SundaySupper

This week’s Sunday Supper theme is about a subject that has become very near and dear to my heart, Farmers Markets and Local Food. Over the past few years I have really been trying to focus on this idea of eating locally sourced food. Even in my business I only source my meat from local farms and am currently searching for a good locally source for my cheese. I believe one of the ways we can make our own part of the world better and stronger economically is by supporting local business’.

Today I am sharing a recipe that uses a vegetable that is used a lot in my house because it is my daughter’s favourite vegetable, fresh peas. Now I almost hesitate saying peas are her favourite because she only likes them fresh. If you give her frozen peas or peas from a can she wouldn’t touch them. I have 30 pea plants growing in the garden this year and while they have produced a lot of peas my husband and I haven’t been able to eat any of them because my daughter goes out into the garden and eats them off the plant. And since it is such a healthy food I don’t have the heart to scold her. So instead I bought some fresh peas from our local market.

I am also a proud stall holder at our local market on Saturday’s so I make an even bigger effort these days to buy from my friends on the market. I am excited to see what everyone else in the Sunday Supper crew has come up with not just because I love food but because I love seeing what ingredients are in season around the world.

Pea Soup

15mL (1 Tbsp) olive oil
1 small onion, chopped
2 rashers of smoked streaky bacon, chopped
450g (15 oz) shelled peas (about 1.2kg of pods) plus 5 pods
750ml (3 1/4 c.) water (or vegetable stock if you’re omitting the bacon)
Squeeze of lemon juice
Small bunch of mint, chopped and creme fraiche, to serve
recipe from The Guardian

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Bacon and Broccoli with Soba Noodles

I’m Back!

Did you miss me? I missed you. Life has been so crazy so blogging had to take the back seat. But things have calmed down a bit so I am happy to be back doing what I love.

My first week back I wanted to share to share one of my new simple meal ideas that I have been making during these busy weeks. Simple meals like this has been necessary these past few months. Although I can’t lie we have also eaten way too much prepared foods like pizza and Indian take-away which has been a bit of a drain financially. I seriously forgot how expensive it is to not cook from scratch. But now that I have more free time I am back to my more organized meal planning self and excited to share more recipes with you.

Bacon and Broccoli with Soba Noodles

225g (8 oz) soba noodles
275g (3 c.) broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
1/2 tsp dried chilli flakes
20g (2 Tbsp) pine nuts
60g (1/4 c.) basil pesto
20g (1/4 c.) parmesan, grated

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