Baked Margherita Risotto

Baked Margherita Risotto

You may have heard of the meal subscription box HelloFresh, but the company actually offers more than meals by post. They also have a wealth of recipes available for free online that you can make yourself at home by following their clear instructions. After browsing through the extensive selection I decided to make this Baked Margherita Risotto because it looked super fresh and summery, and totally easy to make! Even though I was just looking at the vegetarian options, I was spoilt for choice! There are a large handful of recipes I now have on my list to try another time. Like the Aubergine Tagliatelle, Roasted Butternut Tagine and the Cajun Halloumi Burgers to name just a few. As a vegetarian, I’m always impressed when there are a vast variety of fresh, colourful and appetising meals that I can actually eat!

Jump straight to the recipe!

Every recipe includes step by step instructions with photos, nutritional information, and a handy tool so you can select the serving size and the ingredient amounts automatically change for you. This really appealed to me as I only cook for myself and my partner the majority of the time and many of the meals I find online serve 4 people. I can just click a button and change it to 2 servings rather than figuring out all the quantities myself. The nutritional info is detailed, and there’s information on what equipment you’ll need to make the recipe. For your sweet tooth, head over to their blog for lots of yummy recipes like Carrot Cake and Vegan Chocolate Brownies. There’s also a plethora of recipe ideas, seasonal food and cocktails!

To make the risotto I started by sauteeing a finely chopped white onion in a casserole dish with some vegetable oil.

I added crushed garlic and finely chopped basil stalks. I’ve never thought of eating the stalks of basil before, but it’s such a good idea. They infuse the dish with flavour and it saves them from going to waste.

I added the arborio rice and stirred everything together.

Then I added the stock and cherry tomatoes. I popped the lid on the casserole dish and put it in my pre-heated oven for 25 minutes. While it was cooking I made a salad to accompany the Baked Margherita Risotto.

When it was done I sliced up the mozzarella and placed it on top.

I popped it under the grill so the cheese could melt and turn golden.

Baked Margherita Risotto

The Baked Margherita Risotto was absolutely delicious and so filling. I also loved the crunchy cucumber salad and the salad dressing was so simple but so yummy. I’m definitely going to make this meal again and use the dressing with other salads. This recipe will serve 4 hungry people, or 6 if you add some garlic bread or other sides.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Friday hosted by Three Cats & A Girl.


5 from 7 votes
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Baked Margherita Risotto

Cook Time 25 minutes

Ingredients

For the risotto

  • 1 tbsp Vegetable oil
  • 1 White onion finely chopped
  • 2 Garlic cloves crushed or chopped
  • Basil stalks finely chopped
  • 350 g Arborio rice
  • 2 Vegetable stock cubes
  • 800 ml Boiling water
  • 20 Cherry tomatoes cut in half
  • 200 g Mozzarella sliced

For the crunchy cucumber salad

  • 1 Cucumber diced
  • 2 bags salad leaves
  • Handful of torn up basil leaves

For the salad dressing

  • 2 tbsp Olive oil
  • 2 tbsp Maple syrup or Honey
  • Juice of half a lemon

Instructions

  1. Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6

  2. Heat the vegetable oil in your casserole dish on the hob, on a low-medium heat

  3. Add the onion and sautee for 5 mins or until soft

  4. Add the garlic and basil stalks and cook for a couple of minutes

  5. Add the rice and cook for another couple of minutes

  6. Add the stock, water and cherry tomatoes and stir in

  7. Put the lid on the dish and place in the oven for 25 minutes. Take out after 15 mins to stir and check if you need to add more water or not

  8. While the risotto is baking, put the salad leaves, basil and cucumber into a salad bowl

  9. Make the dressing by mixing the ingredients together in a small bowl, set aside until ready to serve

  10. When the risotto is done, sliced up the mozzarella and arrange it on top

  11. Put the casserole dish, with the lid removed, under the grill until the cheese melts and is golden

  12. Add the dressing to the salad and serve with the risotto

  13. Leftovers can be stored in the fridge and reheated

NB. This is a sponsored post. All opinions are my own.

You can find more of my Savoury Meal recipes by clicking here!

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Cheesy Potato & Leek Soup with Wholemeal Bread Rolls

Cheesy Potato & Leek Soup with Wholemeal Bread Rolls

When it’s cold outside, snowing or raining, there is nothing better than a warm bowl of delicious and filling soup to comfort you from the inside out. I’m not overly adventurous with my soup choices, I tend to opt for tomato based soups most of the time, or butternut squash is also a regular choice. However, this Cheesy Potato & Leek Soup is definitely my favourite soup! It’s creamy, filling and full of cheese flavour. It is everything I’m looking for in a soup! I like it chunky, with the pieces of potato and leek intact, but you could also blitz this Cheesy Potato & Leek Soup into a puree. It’s a great vegetarian soup choice, and I’ve made it successfully with both cow’s milk and almond milk – as well as a half and half mix. I have also included a recipe for wholemeal rolls which go perfectly with soup and are great for dipping!

Jump straight to the recipe!

To start, I made the bread rolls as they take longer than the soup. In a large bowl I stirred both flours, the yeast and salt together.

I added the luke warm water and oil and mixed to form a dough.

Then I put it in my stand mixer with the dough hook attachment and let it knead for 8 minutes.

Once it was done I placed it into an oiled bowl, covered it with cling film and put it in a warm place for 1 hour to rise.

After it was risen I knocked the air out of it on a floured mat, then using scales I divided the dough into 12 equal pieces. They weighed about 77g each.

I rolled each piece into a ball and place them onto lined baking trays. Then I covered them loosely with cling film and a tea towel, and again left them for 1 hour to rise. Before baking I sprinkled some oats over the top.

They baked for 20 minutes in a hot oven and came out lovely and golden.

Meanwhile, while waiting for the bread to prove, I had been making the Cheesy Potato & Leek Soup. I sauteed the leeks and onion in a large pan using the oil and butter.

I added the flour and let it cook for a couple of minutes. Then I added the milk slowly, stirring to make sure no lumps of flour remained. Then followed the water, stock cubes and potato.

I let the Cheesy Potato & Leek Soup simmer for 15-20 minutes, until the potato pieces were soft. Making sure to stir it often so it didn’t catch on the bottom of the pan. When it was done I turned the heat off and stirred in the cheese. I then added salt to taste. My preference is to add 3 tsp, but you may like less depending on your preference.

Potato & Leek Soup

You can serve the Cheesy Potato & Leek Soup straight away, or once it is cooled down fully you can store it in an airtight container in the fridge and heat up either on the hob or in the microwave. Apart from the cheese, if you use a low fat or plant based milk, this Cheesy Potato & Leek Soup is also pretty healthy without compromising on flavour.

Potato & Leek Soup

We absolutely love this Cheesy Potato & Leek Soup in my house, and it never lasts more than a couple of days. I’ve even eaten it for breakfast in the past! Whenever I have the time to make it it’s a real treat and it really is perfectly paired with the wholemeal bread rolls. They are so easy to make too, and I even snuck some seeds in there too without my partner noticing!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Friday hosted by Indfused.

 

5 from 5 votes
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Cheesy Leek & Potato Soup

Servings 8

Ingredients

  • 2 tbsp Vegetable oil
  • Knob of butter
  • 3 Leeks sliced
  • 1 Medium onion diced
  • 75 g Plain flour
  • 4 Large jacket size potatoes (about 700g) peeled and diced
  • 1.2 litres Cow's milk or dairy free milk warmed in a pan
  • 1.2 litres Boiling water
  • 2 Vegetable stock cubes
  • 200 g Mature cheddar grated
  • 2-3 tsp Salt to taste

Instructions

  1. Add the oil and butter to a large pan (I use a jam making pan) and warm on a medium heat for a few minutes

  2. Add the sliced leeks and diced onion to the pan, and cook them for approx 8 minutes until soft

  3. Add the flour, stir it in and cook for 2 minutes

  4. Add the milk slowly, and stir between each addition to make sure no lumps of flour remain

  5. Add the boiling water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan

  6. When it is done, turn the heat off and stir in the cheese. It will melt into the soup

  7. Then added salt to taste. I like to add 3 tsp, but you may like less depending on your preference

  8. Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days

5 from 5 votes
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Wholemeal Bread Rolls

Servings 12

Ingredients

  • 250 g Strong white bread flour
  • 250 g Plain wholemeal flour
  • 7 g Sachet of fast action yeast
  • 1 1/2 tsp Salt
  • 50 ml Olive oil
  • 320 ml Luke warm water
  • 20 g Sunflower seeds optional
  • 15 g Linseeds optional
  • 10 g Oats optional

Instructions

  1. In a large bowl, stir the strong white bread flour, wholemeal flour, yeast and salt together. Make sure not to pour the salt directly over the yeast, add them on separate sides of the bowl

  2. Mix the oil with the luke warm water in a jug and pour into the flour mixture. Stir together until a dough forms

  3. Knead the dough by hand for 10 minutes on a floured surface, or put in a stand mixer with a dough hook attachment and leave it to knead for 8 minutes on a medium speed

  4. Place the kneaded dough into a large bowl that has been brushed all over on the inside with a light coating of olive oil. Cover the bowl tightly with cling film and put it in a warm place for 1 hour for the dough to rise

  5. Tip the dough out onto a floured surface and knead very briefly, just to knock the air out of it

  6. Using scales, divide the dough into 12 equal pieces. They should weigh approx 77g each

  7. Roll each piece into a ball and place them onto lined baking trays. Cover them loosely with cling film and a tea towel and leave them for 1 hour to prove

  8. Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Sprinkle some oats over the top of each roll, then bake for 20 minutes until golden. You know they are done when you tap them on the bottom and they sound hollow

  10. Store in an airtight container for up to 3 days

You can find more of my Savoury recipes by clicking here!

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Chestnut, Sage & Parmesan Palmiers

Chestnut, Sage & Parmesan Palmiers

It’s my first Christmas being fully vegetarian and a recent shopping trip taught me that vegetarian party food is not that easy to find. After wading through the meat and fish options, you’re pretty much left with only mozzarella sticks and vegetable spring rolls. If you want something a bit more interesting, but also super easy to make, these Chestnut, Sage & Parmesan Palmiers are a perfect canape option. Using ready made pastry and pre-prepared chestnut make this a quick and simple snack to prepare. They’re extremely moreish and I can assure you that meat eaters will love them too, plus they look really pretty!

Jump straight to the recipe!

To make the filling I mashed together the chestnut puree, sage, parmesan and salt.

I rolled out the pastry and spread the filling evenly all over it.

Then I rolled the pastry up from either side until it met in the middle.

I wrapped it up tightly and put it in the freezer for 15 minutes.

I sliced it up and laid the pieces out onto a baking tray.

Chestnut, Sage & Parmesan Palmiers

They baked for 15 minutes until they were golden.

Chestnut, Sage & Parmesan Palmiers

The Chestnut, Sage & Parmesan Palmiers were absolutely yummy, the cheesy flavour and fragrant sage really come through and make you want more and more of these crispy treats!

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijakced By Twins, Bake of the Week hosted by Mummy Mishaps, Simple & In Season hosted by Feeding Boys & A Firefighter, and Fiesta Friday hosted by Cooking With Aunt JuJu and Life Diet Health.

 

5 from 3 votes
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Chestnut, Sage & Parmesan Palmiers

Servings 18

Ingredients

  • 320 g Puff Pastry Sheet
  • 200 g Chestnut Puree
  • 50 g Parmesan
  • 2 tsp Dried sage
  • 1/2 tsp Salt

Instructions

  1. Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes

  2. To make the filling, mash together the chestnut puree, sage, parmesan and salt

  3. Roll out the pastry and spread the filling evenly all over it

  4. Roll the pastry up from either longest side until it meets in the middle

  5. Wrap it up tightly in baking paper and put it in the freezer for 15 minutes, meanwhile pre-heat your oven to 180C Fan/200C/375F/Gas Mark 6

  6. Take the pastry out of the freezer and slice it into pieces about 1cm thick, lay the pieces onto baking paper lined baking trays

  7. Bake them for 15 minutes until they are golden

  8. Serve warm. They can be eaten cold but the pastry won't be as crispy. They can be re-heated on the same temperature for 5 minutes

You can find more of my Savoury recipes by clicking here!

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Celebrations Rocky Road

Celebrations Rocky Road

There can’t be many families in the UK that haven’t cracked open a tub of Celebrations chocolates over the Christmas period. Each tub is filled with miniature versions of some of the nations most loved chocolate bars – and we all have a favourite! I’m also sure that many families, like me, absolutely love rocky road. It’s so delicious, and simple to make too. This Celebrations rocky road features crunchy digestive biscuits, soft marshmallows and fruity cherries. Then to top it all off, it’s covered in Celebrations chocolates! It’s an absolutely yummy and completely irresistible treat for the festive season!

Jump straight to the recipe!

In a pan on a low heat I melted together the butter, both chocolates and the golden syrup.

Once it was melted and smooth, I poured about a third into a jug and set aside. Then I stirred in the biscuits, marshmallows and glace cherries. I found some vegetarian friendly marshmallows in Sainsburys by a brand called Freedom. You can also find them in Holland & Barrett and online.

I poured the mixture into a lined traybake tin. You can dot the Celebrations in more haphazardly if you like, and pick your favourites, I went for neat rows and equal amounts of each kind. I grabbed the jug of remaining chocolate and poured it all around the rocky road, in between the Celebrations and to fill in any gaps.

Then I put it in the fridge to set which took 2-3 hours. I chopped it up into slices using a sharp knife.

Celebrations Rocky Road

And I sprinkled it all over with icing sugar for that extra festive feel!

Celebrations Rocky Road

This Celebrations Rocky Road was so yummy! The chocolate melts in the mouth, the marshmallows and biscuits add texture and crunch, and it’s a lovely surprise to find out which Celebration chocolates you got in your slice. These Celebrations Rocky Road slices will fly off the plate at all your Christmas gatherings!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and We Should Cocoa hosted by Tin & Thyme.

 

5 from 2 votes
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Celebrations Rocky Road

Servings 16

Ingredients

  • 450 g Dark chocolate
  • 150 g Milk chocolate
  • 175 g Butter
  • 125 g Golden syrup
  • 100 g Digestive biscuits broken into pieces
  • 75 g Mini pink & white marshmallows gelatine free if serving to vegetarians
  • 100 g Glacé Cherries cut in half (optional or substitute for raisins)
  • 32 Celebrations chocolates

Instructions

  1. Line a 12" x 9" traybake tin with baking paper

  2. In a pan on a low heat melt together the butter, both chocolates and the golden syrup

  3. Once it is melted and smooth, pour about a third into a jug and set aside

  4. Stir in the biscuits, marshmallows and glace cherries

  5. Pour the mixture into the traybake tin and dot the Celebrations chocolates all over, either in neat rows or randomly

  6. Grab the jug of remaining chocolate and pour it all around the rocky road, in between the Celebrations and to fill in any gaps around the edges

  7. Put it in the fridge to set for 2-3 hours

  8. To serve, remove from the tin and chop into slices using a sharp knife

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Cheese, Marmite & Potato Pasties

Cheese, Marmite & Potato Pasties

When it comes to Marmite, I am a certified ‘lover’! I’m pretty sure I’ve loved it from birth as I can’t remember a time when I didn’t enjoy this salty spread. I once even took a jar on holiday with me as I was worried it wouldn’t be available abroad! With the nights drawing in and the air getting distinctly colder I’m craving hot, carb heavy food this month. These cheese, marmite & potato pasties certainly fit the bill. They are packed with comforting potato, sweet onion, tasty cheese and of course salty Marmite. All wrapped together in a crispy pastry shell! I’ve used homemade pastry, which is easy and quick to make, but of course you can use shop bought to save time. (And if you happen to be a ‘hater’ then you can leave out the Marmite too…!)

Jump straight to the recipe!

To make the pastry I rubbed the butter into the flour, then added the eggs and mixed it together until a dough formed. I wrapped it in cling film and chilled it for 30 minutes.

To make the filling I chopped up the onion and fried it for 5 minutes in a pan with some oil until it was soft. I diced up the potato into cubes no bigger than 1cm, then added them to the onion.

I poured in the grated cheese and the Marmite, and mixed everything together until the cheese and Marmite coated the vegetables. Then I took the mixture off the heat and left it to cool.

Using a rolling pin, I rolled out the pastry onto a mat dusted with flour, and I used an 8″ side plate to cut out rounds.

I spooned a generous amount of filling onto half of the circle, brushed the edge with beaten egg, then folded it over and crimped the edges with a fork. Using a silicone pastry brush, I brushed beaten egg all over the whole pasty, and cut two slits in the middle with a sharp knife.

I baked them on 180C Fan/200C/400F/Gas Mark 6 for 25 minutes until the pastry was golden all over.

Cheese, Marmite & Potato Pasties

Wow, I absolutely loved these cheese, marmite & potato pasties, I have to admit, I ate more than my fair share! I just can’t resist cracking through the crispy golden pastry to get to that savoury filling. Personally, I would add more Marmite, so if you like it strong like I do, whack a bit more in there!

Cheese & Marmite Pinwheel Biscuits

Cheese & Marmite Scones

If you liked these cheese, marmite & potato pasties, try some of my other yummy Marmite recipes!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking with Aunt Juju and Spades, Spatulas & Spoons.

 

5 from 2 votes
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Cheese, Marmite & Potato Pasties

This recipe make four large pasties, if you cut the rounds smaller you'll get more pasties but they'll be smaller. Or double the recipe for 8 large pasties!

Servings 4

Ingredients

For the pastry

  • 350 g Plain flour plus extra for dusting
  • 170 g Butter or baking spread
  • 2 Eggs
  • 1 Beaten egg for glazing

For the filling

  • 2 Medium white potatoes diced into cubes no bigger than 1cm
  • 1 White onion chopped
  • 1 tsp Vegetable oil for frying
  • 120 g Mature cheddar grated
  • 1 heaped tbsp Marmite

Instructions

  1. To make the pastry rub the butter into the flour in a large mixing bowl until it resembles breadcrumbs

  2. Add the eggs and mix it together until a dough forms. Wrap the ball of pastry in cling film and chill it in the fridge for 30 minutes

  3. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  4. To make the filling, fry the chopped onion in the vegetable oil for 5 minutes in a pan

  5. Add the potato, Marmite and cheese, and stir everything together until it's all coated with the Marmite, take the mixture off the heat and leave it to cool

  6. Roll out the pastry onto a mat or work surface dusted with flour, for large pasties use an 8" side plate or cookie cutter to cut out rounds

  7. Spoon a generous amount of filling onto half of the circle, brush the edges with the beaten egg, then fold it over and crimp the edges with a fork

  8. Place the pasty onto a lined baking tray and brush more beaten egg all over the whole pasty, then cut two small slits in the middle with a sharp knife

  9. Bake them for 25 minutes or until the pastry is golden all over, you can lift them up gently to check the pastry underneath is cooked through

  10. Serve hot, or allow to cool and re-heat

You can find more of my Savoury recipes by clicking here!

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Butternut Squash, Leek & Stilton Tart

Butternut Squash, Leek & Stilton Tart

I’m a huge fan of an easy and tasty meal that can be rustled up quickly after a long day at work. This butternut squash, leek and stilton tart is a healthy and delicious option for a weeknight meal. I’ve used ready made pastry and frozen pre-prepared butternut squash to make this tart even more simple to put together. You can also be safe in the knowledge that you’re feeding your family a nutritious meal. Both leeks and butternut squash are great sources of vitamins and minerals.  I like to serve this savoury tart with salad and potato wedges, but there are lots of other options too such as extra veggies or sweet potato fries. It’s a great way to use up leftover stilton! If you’re not a stilton fan you can use regular mature cheddar, or any cheese that melts well.

Jump straight to the recipe!

I started by chopping the onion, garlic and leeks, I added them into a pan with the warmed oil and butter inside. I cooked them on a low heat until they were soft, then set them aside.

To save time, I used pre-chopped frozen butternut squash, but you can also use fresh. I mixed the cubes of squash with a drizzle of vegetable oil and 1 tsp sage in a bowl.

I’d left the pastry at room temperature so I rolled it out onto a baking tray. I covered it with the leek mixture, leaving a 1-2cm border all around the edges.

Then I added the butternut squash, and crumbled the stilton all over. I brushed the milk around the edges.

I baked the tart for 25 minutes until it was golden and bubbling.

butternut squash, leek and stilton tart

It looked so attractive with the orange hue of the squash scattered all over the tart, and the cheese lusciously melted into the leeks. I do love a good bit of crispy pastry too, the golden edges on the tart are calling my name! It’s positively packed with flavour, from the strong cheese and the earthy sage, to the delicate leeks and sweet squash.

butternut squash, leek and stilton tart

You can store the butternut squash, leek and stilton tart in the fridge and re-heat it the next day so it can cover multiple meals. That is, as long as your family aren’t demanding seconds like mine were!

       

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Recipe of the Week hosted by A Mummy Too, Eat Your Greens hosted by Allotment 2 Kitchen and The Veg Hog, and Fiesta Friday hosted by Food Eat Love and Curry & Vanilla.

 

5 from 4 votes
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Butternut Squash, Leek & Stilton Tart

Servings 6

Ingredients

  • 375 g Pre-made puff pastry sheet
  • 3 Leeks Chopped
  • Half a Large white onion Chopped
  • 2 cloves Garlic Chopped
  • 1 tbsp Vegetable oil
  • 1 tbsp Butter
  • 250 g Butternut squash (fresh or frozen) Cubed
  • 1 tsp Dried sage
  • 150 g Stilton
  • 1 tbsp Milk

Instructions

  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6. Take the pastry out of the fridge, un-package it but don't unroll it yet

  2. Warm the oil and butter in a pan on a low heat then add the onion, garlic and leeks. Cook them on a low heat until they are soft, then set them aside

  3. Mix the cubes of squash in a bowl with a drizzle of vegetable oil and the sage until they are fully coated

  4. Roll the pastry out onto a baking tray, if it doesn't come with baking paper make sure the tray is lined with it

  5. Pour the leek mixture onto the pastry, leaving a 1-2cm border all around the edges

  6. Add the butternut squash, and crumble the stilton all over

  7. Brush the milk in the empty border of the pastry all around the edges

  8. Bake the tart for 25 minutes until it is golden and bubbling

  9. Serve hot, or allow to cool, refrigerate and re-heat as desired

You can find more of my Savoury recipes by clicking here!

butternut squash, leek and stilton tart

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Onion Chutney & Cheese Swirl Bread

Onion Chutney & Cheese Swirl Bread

I am a cheese addict, I probably eat it every day in one form or another. One of my favourite ways to enjoy cheese is in a sandwich with pickle; the creamy cheese against the sour pickle creates an explosion of flavour that I just can’t resist! A friend of mine gifted me some homemade onion chutney at Christmas and I’ve had the idea to combine it with cheese in a bread for ages, and I finally found the time to make this Onion Chutney & Cheese Swirl Bread. Of course you can use shop bought chutney, but if you would like to make your own the recipe she used is this red onion chutney.

Jump straight to the recipe!

To make the dough I stirred together the flour, yeast and salt. Then I added the water and oil and brought it together into a dough, then I kneaded it for 5 minutes in my stand mixer with the dough hook attachment.

I left it to rise for 1 hour in a warm place.

I rolled the dough out onto a floured surface into a rectangle shape.

Then I spread the whole jar of onion chutney out all over the dough.

Then I sprinkled over the cheese – I used mature cheddar.

I rolled the doll up into a sausage shape, then sliced it into rolls and arranged them in a lined traybake tin.

I left them to rise again in a warm place for 30 minutes.

Then I brushed them with olive oil and sprinkled over the remaining cheese.

I baked them for 25 minutes until golden all over. As the chutney has sugar in it, it did darken quite a lot, but it didn’t affect the taste at all.

Onion Chutney & Cheese Swirl Bread

This Onion Chutney & Cheese Swirl Bread was so delicious! The tangyness of the onion chutney comes out strongly and every bite is packed with flavour. The bread baked beautifully and was really soft and springy.

Onion Chutney & Cheese Swirl Bread

We really enjoyed eating this Onion Chutney & Cheese Swirl Bread with soup, and also as a cheeky snack!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking With Aunt Juju and Herbs, Spices & Traditions.

 


 

5 from 3 votes
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Onion Chutney & Cheese Swirl Bread

Ingredients

  • 500 g Strong white flour plus more for dusting
  • 1 tsp Salt
  • 7 g Sachet fast action yeast
  • 1 tbsp Olive oil plus more for glazing
  • 300 ml Luke warm water
  • 200 g Jar of onion chutney
  • 100 g Mature cheddar grated

Instructions

  1. To make the dough put the flour, yeast and salt into a mixing bowl - make sure to put the salt and yeast on seperate sides of the bowl

  2. Add the water and oil and bring it together into a dough, then knead it for 5 minutes in a stand mixer with the dough hook attachment, or for 10 minutes by hand

  3. Put the dough into an oiled bowl and cover with cling film. Leave it to rise for 1 hour in a warm place

  4. Roll the dough out onto a floured surface into a rectangle shape approx 40cm long by 30cm wide

  5. Spread the whole jar of onion chutney out all over the dough

  6. Sprinkled over the cheese - leave about a quarter in the bowl for later

  7. Roll the doll up into a sausage shape, then sliced it into rolls and arrange them in a lined 12" x 9" traybake tin

  8. Leave them to rise again in a warm place for 30 minutes, meanwhile pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Brush them with olive oil and sprinkle over the remaining cheese

  10. Bake them for 25 minutes until golden all over. As the chutney has sugar in it, it will darken, but don't worry it's not burnt!

  11. Enjoy warm from the oven, or leave to cool. Serve with salad or soup

You can find more of my Bread recipes by clicking here!

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Vegetarian Mini ‘Chicken’ & Leek Pies

Vegetarian Mini ‘Chicken’ & Leek Pies

Since I stopped eating meat I’ve become a huge fan of Quorn, it’s so versatile and really delicious. I’ve made these Vegetarian Mini ‘Chicken’ & Leek Pies three times now, and I can’t get enough! The pastry is so simple to make, with no blind baking needed, and bakes to a gorgeously golden and crispy finish. The filling is creamy and indulgent, and full of flavour from the herbs. They can be served hot or cold, I’ve enjoyed them hot with mash and gravy and I’ve also served them cold at parties where they haven’t lasted long!

Jump straight to the recipe!

To make the pastry I rubbed together the plain flour and butter with my fingers until it looked like breadcrumbs.

I added the eggs and formed it into a dough and wrapped it in cling film, I put it in the fridge to chill for 1 hour

To make the filling I heated up 1 tsp vegetable oil in a pan and fried the leek until it had softened. I added the Quorn chicken pieces, and let them cook for a 2-3 minutes. Then I poured in the double cream, dried thyme, dried rosemary and salt. I mixed it together and let it cook for 5 minutes. Then I took it off the heat, transferred it to a bowl and let it cool down fully.

I rolled the pastry out onto a floured surface and cut out the pie bases using a 10cm round cutter.

Then I re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. I also used a round fondant plunger to cut out little circles in the middle.

To make sure the pies didn’t stick, I greased a muffin tin and lined each hole with strips of baking paper, and I filled it with the pastry bases.

Then I filled each base with the filling, then brushed some beaten egg around the edge and stuck the lids on. I brushed more beaten egg over the tops.

They baked for 25 minutes until they were golden and bubbling. I removed them from the tray and let them cool as I served them cold.

I got 14 Vegetarian Mini ‘Chicken’ & Leek Pies out of this batch, although there was some filling leftover. It’s always a bit hit and miss with pastry as it depends how thin you roll it, but you’ll get at least 12 mini Vegetarian Mini ‘Chicken’ & Leek Pies out of this recipe. You could push it to 16 if you roll the pastry out thin enough every time and use every last bit. If you have any leftover filling, it will keep in the fridge for a couple of days and it’s yummy with rice and green veg!

The Vegetarian Mini ‘Chicken’ & Leek Pies have quite a rustic appearance but I think pies like this should! Their golden colour and tempting filling oozing out of the centre make me want to eat them all up! The Quorn chicken pieces make these pies really hearty and filling, I honestly don’t think you could tell the difference between them and real chicken! I’ve served these to many meat eaters and had fantastic feedback!

           

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and Cook Once Eat Twice by Searching For Spice.

 

5 from 1 vote
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Mini Chicken & Leek Pies (Vegetarian)

Ingredients

For the pastry

  • 2 Eggs
  • 350 g Plain flour
  • 170 g Butter

For the filling

  • 2 Leeks medium sized
  • 350 g Quorn chicken style pieces
  • 250 ml Double cream
  • 1 tsp Vegetable oil
  • 1 tbsp Dried thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Salt

Other

  • 1 Egg beaten, for glazing
  • Butter for greasing

Instructions

  1. Pre-heat your oven to 220C/200C Fan/425F/Gas Mark 7, grease a muffin tin with butter and strips of baking paper

  2. To make the pastry, in a large bowl rub together the plain flour and butter with your fingers until it looks like breadcrumbs

  3. Add the eggs and form it into a dough,  be careful not to knead it or over work it, then wrap it in cling film and put it in the fridge to chill for 1 hour

  4. To make the filling heated up the vegetable oil in a pan on a low-medium heat, fry the leeks until soft

  5. Add the Quorn chicken pieces, and let them cook for a 2-3 minutes

  6. Pour in the double cream, dried thyme, dried rosemary and salt, mix it together and let it cook for 5 minutes

  7. Take the mixture off the heat, transfer it to a bowl and let it cool down fully

  8. Roll the pastry out onto a floured surface to a thickness of around 3mm, and cut out the pie bases using a 10cm round cutter. Cut out 12 to start with, then more if you have any remaining pastry after cutting out the lids

  9. Re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. Use a round fondant plunger, or a round piping nozzle, or a knife to cut out little circles in the middle

  10. Place the pastry bases into the muffin tray, use your fingers to press them against the bottom and sides

  11. Fill one with the filling, then brush the beaten egg around the edge and stick the lids on, pressing them around the sides to seal the edges. Brush more beaten egg over the tops

  12. Bake them for 20-25 minutes until they are golden and bubbling. Remove them from the tray and either serve immediately or let them cool and serve them cold (refridgerate once cool)

You can find more of my Savoury recipes by clicking here!

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15 Healthy Chinese New Year Recipes

15 Healthy Chinese New Year Recipes

In Manchester we have such a big Chinese community, and there’s always a parade on to celebrate that I love to watch (if the weather behaves itself!) Chinese food is one of my favourite cuisines, I’ve been lucky enough to visit China and Hong Kong several times and been able to sample a huge variety of food there. Chinese takeaway here is of course very tasty, but it’s not the most healthy option. So, I’ve had a look around some of my favourite blogs and gathered together 15 Healthy Chinese New Year Recipes, including lots of vegetarian and vegan options, for you to make and enjoy this Chinese New Year.

1. Asian Kale, Noodle & Coconut Broth by Foodie Quine

Full of fresh and easy to find ingredients, this delicious broth is hearty, healthy and filling.

2. Miso Udon Noodle Soup by Sneaky Veg

This miso soup is a hearty lunch or a tasty starter to a Chinese banquet.

3. Crispy Glazed Tofu with Honey, Chilli & Ginger by De Tout Coeur Limousin

Tofu gets a bad rap, but if it’s cooked correctly like in this flavour filled recipe it’s a taste sensation.

4. Vegetable Tempura by Amuse Your Bouche

I’m not sure if this is strictly Chinese, but I adore tempura and I always order it whenever it’s on the menu, it’s also a much lighter way of deep frying.

5. Special Egg Fried Rice by Feeding Boys

An easy to make and customisable recipe, great as a side or a weeknight meal.

6. Spiralized Oriental Courgette-Noodle Soup by The Gluten Free Alchemist

A fresh low carb option if you want to enjoy some asian flavours whilst still sticking to your January health kick.

7. Sweet Chilli Salmon Stir Fry Noodle Bowl by Elizabeth’s Kitchen Diary

This is a healthy recipe packed with veggies and protein, that creates a beautiful rainbow of colour on your plate!

8. Chinese Chipshop Curry by Jam & Clotted Cream

A homemade alternative to the takeaway means you know exactly what’s going into your food, and this gently spiced recipe is great for all the family.

9. Quorn Beef Style Teriyaki by Planet Veggie

Marinated quorn is the star of this dish adding lots of asian flavour.

10. Spicy Tenderstem & Peanut Noodle Stir Fry by Wallflower Kitchen

A simple comforting recipe that’s vegetarian and vegan friendly, it’s sure to warm you up on a cold January night.

11. Fiery Vegetarian Dan Dan Noodles by Eats Well With Others

For all the spice lovers out there, this recipe is for you!

12. Chow Mein Noodles Takeaway Style by Fork And Good

Another great recipe to satisfy your takeaway urge! Easy to make with minimum clean up required.

13. Fortune Cookies by Charlotte’s Lively Kitchen

Of course you don’t have to use the cookies to ask the ultimate romantic question, Charlotte also suggests you fill them with sweets for the kids, or the big kids!

14. Chocolate Coconut Mango Mousse Ice Lollies by Farmersgirl Kitchen

Although this isn’t strictly a Chinese recipe, mango and coconut are very popular ingredients in Chinese desserts so I think they’d make a great dessert for Chinese New Year party.

15. Vegan Mango, Lime & Coconut Cheesecakes by Spamellab

Another dessert with Asian flavour, it’s vegan friendly and made with coconut milk and would make a refreshing end to a spicy meal.

If hope you have enjoyed this delicious collection of 15 Healthy Chinese New Year Recipes, and please do let the bloggers know on social media if you make their recipes!

10 Vegetarian Mason Jar Salad Recipes

10 Vegetarian Mason Jar Salad Recipes
 Mason jar salads are an easy way to pack a healthy lunch for taking to work, or any on the go activity. The basic principal is that the ingredients are layered up, starting with the dressing and any wet ingredients at the bottom, veggies and proteins in the middle, and then salad leaves at the top. When you’re ready to eat, you shake it up, tip it all out into a bowl or plate and dig in! You can also now get jars that have a separate compartment for the dressing, like the one I have which is pictured above (there’s a link at the bottom of the post to where you can buy it). With a mason jar salad you can create your perfect tasty lunch, tailored to your own tastes and dietary needs, the possibilities really are endless! In order to celebrate National Vegetarian Week (16 – 22 May 2016) I decided to gather together 10 vegetarian mason jar salad recipes that look sure to brighten up any lunch hour!

Courgetti, Farro & Mozarella Salad by Rachel Cooks
This salad looks really easy to prepare and is full of goodness.

Artichoke & Tortellini Salad by Organize Yourself Skinny
A nutrious mix that is also a fantastic way to use artichoke.

Mexican Chickpea Salad with Chilli-Lime Dressing by Back To Her Roots
If you love spicy food and mexican flavours, this is the mason salad jar for you!

Guacamole Mason Jar Salad by Popsugar
A simple salad with a spicy kick that will satisfy your cravings for chips and dips!

Carrot Noodle Salad with Sweet Chilli Vinaigrette by Nosh & Nourish
A delicious asian style salad including hemp seeds, which are packed with nutrion.

Greek Mason Jar Salad by Cinnamon Spice & Everything Nice
I adore greek food and this is making my mouth water!

Apple & Walnut Salad by Eat Within Your Means
This crunchy salad is full of textures and flavours and makes me think of summer.

Egg Salad by Make and Takes
A simple but tasty mix of egg salad and leafy greens.

Rainbow Salad with Avocado Hummus by Oh My Veggies
This super healthy salad is also vegan friendly and the avocado hummus sounds heavenly!

And finally… Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing by me! Writing this blog post really inspired me to try out my first mason salad jar recipe. I combined some of my favourite salad ingredients to make a delicious lunch to take to work. I adore giant cous cous and feta is one of my favourite cheeses to have in salad. I found raspberry balsamic in Holland & Barrett and have loved it ever since, it still has that vinegar tang, but with a fruity hint. Give it a try!

I am entering this into No Croutons Required which is hosted by Lisa’s Kitchen and the theme is veggie recipes.

And into Meat Free Mondays hosted by Tinned Tomatoes.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into Tasty Tuesdays hosted by Honest Mum.


Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing

Ingredients

  • 60 g Giant Cous Cous
  • 50 g Chickpeas
  • 45 g Feta
  • 6-8 Plum tomatoes
  • 1 Sweet Gem Lettuce
  • 1 1/2 tbsp Raspberry balsamic vinegar
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1 tsp Honey

Instructions

  1. Cook the giant cous cous according to the packet instructions. Allow to cool fully
  2. To make the dressing, mix the ingredients together well. You may like more honey, salt or vinegar depending on your personal taste so adjust the quantities to your own preference
  3. Mix the chickpeas into the giant cous cous and add the mixture into the mason jar. (If you are using a jar without a separate dressing container, add the dressing at this point)
  4. Layer the feta, then cherry tomatoes, then lettuce
  5. When ready to eat, pour in the dressing, shake the jar, and pour out onto a plate and dig in!