Heartwarming Italian Meatballs

Ingredients 

For the meatballs:

200g  minced beef

200g minced pork

1 teaspoon italian herb seasoning

pinch of salt & pepper

2tbsp grated Parmesan cheese, plus extra to serve

For the pasta sauce:

2 x 400g tins of chopped tomatoes

250g of roasted on the vine cherry tomatoes

2 cloves of garlic, peeled

1tbsp spicy chorizo, chopped

1 teaspoon of tomato puree

1 teaspoon of granulated sugar

1tbsp olive oil

pinch of salt and pepper

Instructions

1. Place all the meatball ingredients into a large bowl and mix to combine.
2. Heat a large pan with oil.
3. Mould your meatballs into the size of golf balls, a ice cream scoop works wonders.
4. Place your meatballs into the warm oil and cover with a lid and cook on low for 1 hour.
5. Meanwhile, you can start cooking your tomato pasta sauce.
6. Preheat the oven to 190C, and arrange your cherry tomatoes in a roasting dish, and cook for 20 10 minutes, or until split.
7. Add the oil and the garlic cloves and cook for a minute, or until the garlic cloves look softer.
8. Pour the tins of chopped tomatoes, tomato puree, sugar and seasoning.
9. Bring to a Simmer and cook for 1 hour. Once your cherry tomatoes are cooked take the off the vine and place them into your sauce, if you prefer a smoother sauce, blend them up just before you put them in.
10. Once you meatballs are cooked place them into your pasta sauce and let them combine with the sauce for 5-10 minutes.
11. Meanwhile, boil your pasta.
12. Put everything to together on a plate, grate over some more Parmesan and serve!

Irrestible Banana Bread

Ingredients

220g plain flour

1/2 teaspoon of baking powder

75g caster sugar 

80g brown sugar 

1 1/2 teaspoon ground cinnamon, plus extra for decorating

1 teaspoon of vanilla extract 

2 eggs

125ml vegetable oil

3 mashed bananas 

Demerara sugar, to decorate 

chopped walnuts, to decorate

Instructions

1. Preheat your oven to 160C.
2. Grease a loaf tin and line with greaseproof paper.
3. In a large bowl, combine the flour, baking powder, both sugars, cinnamon and vanilla extract. 
4. Make a well in the centre, add the eggs, vegetable oil and the mashed bananas and mix until combined.
5. Pour the batter into the loaf tin. Sprinkle cinnamon, Demerara sugar and walnuts over the top.
6. Cook in the oven for 60 minutes.

Flavoured Double Chocolate Twirled Cake

Marble cakes, such intricate and memorising masterpieces. To me they have always stuck in my mind as a childhood favourite, because what is not to love about them? It's the best of both worlds.. vanilla and chocolate. For any chocolate lover this is a MUST HAVE as it takes on both a rich, sharp chocolate and a simply sweet chocolate.  

Ingredients

For the cake:

250g Unsalted Butter

250g Caster Sugar

250g Self-Raising Flour

4 Large Eggs

1 Tablespoon Raw Cocoa Powder

1 Teaspoon of French Almond Extract

75g Green & Blacks Dark Chocolate

75g Green & Blacks White Chocolate

Splash of Grand Marnier

1 Tablespoon of Orange Zest

For the frosting:

25g Butter

15g Raw Cocoa Powder

2 tbsp Milk

100g Icing Sugar

Instructions

1. Preheat the oven to 190C.
2. In a electric mixer blend the butter till smoth. Then add the sugar until slightly pale and thick.
3. Add one egg at each time and blend well. If it looks a little split add a sprinkle of flour for each egg.
4. Add the flour and a pinch of salt and blend until just combined. 
5. Transfer half of the mix into another bowl.
6. Melt the chocolate over a bain-marie. Allow to cool for a minute. 
7. Add the raw cocoa powder,melted dark, the Grand Marnier and orange zest chocolate to one bowl.
8. Add the french almond extract to the other bowl. 
9. Add the mixture randomly into a greased loaf tin and swirl around with a knife. (You may not need all the mixture as this cake will rise)
10. Cook for 40-50 minutes.  Keep an eye on this loaf as all ovens vary. *
11. While the cake is cooling melt the butter in a pan, once it has melted add the raw cocoa powder and mix until smooth. Take it off the heat an add the icing sugar and milk and blend until combined.
12. Once the cake is cooled, drizzle over the top.

* You could even do this in a cupcake/muffin form which I have done many of time.  Just cook for 20 minutes!

My Sunday Roast Tips and Tricks

A Sunday roast to me is a meal that will heat you up from the inside out.  Many people are afraid of cooking a roast due to the amount of effort and time you have to put into it.  Therefore, i'm going to share with you of my tips and tricks to make it just that little bit easier.

1. Give yourself plenty of time

I always start cooking way before you think you have to. This gives you more time for any mistake that might occur, and trust me, something always goes wrong!

2. Chop and peel everything before

This is a great little trick as you save so much time, if you chop and peel your potatoes and vegetables before you start cooking you don't find yourself in such a frenzy mid cooking while trying to get everything on the table at the same time.

3. Prepare all your meat rubs before

Just the same as above, if you pre mix and blend your meat rubs before you start cooking it just gives you that little bit extra time to sit down and relax while your food is cooking. 

4. Make fresh and freeze sauces

If you make your sauces months in advance they can last up to three months in advance depending on how your deep freezer.  This is a great little hack I use everyday, as the sauces are frozen fresh you just defrost when needed. 

5. Ultimate potatoes

The best trick I have ever learnt is how to make crispy, fluffy roast potatoes that are irresistible. Part boil your potatoes for 4 minutes.  Meanwhile add a good heap of Goose fat to your roasting tin and allow to heat up in the oven. Drain your potatoes and put them back into the pan with the lid on and shake them around.  Add a good sprinkle of plain flour and shake again.  Tip onto the roasting tin and cook for 1hour 40minutes. The slow roasting of the potatoes really gives it that crisp outer and a  soft fluffy inside.

6. Make your dessert ahead of time

If you're like me and think crumble is a staple dessert for a Sunday roast then this little hack could be of use to you.  I always make my crumble the night before and at this time of the year I make my delicious Blackberry, Apple and Cherry crumble which can be found here: fail safe sunday crumble. Just reheat at 190C for 25 minutes when you need a little fix.

7. Easy cheesy cauliflower

A cauliflower cheese is another staple must have on my table.  Use a basic white sauce recipe, soak it onto the cauliflower florets.  Add another layer of cheese (yes this is necessary) and bake on 180C for 1 hour.  Slow cooking it this way really gives it that creamy and moreish desire. 

Using any of these tips will really save you time and definitely make it more enjoyable for you!

Lemon Drizzle Shortbread

This shortbread is incredibly short, crumbly and melts in your mouth with each bite you take. You could easily omit the lemon zest and juice for a decadent shortbread, but the freshness of the lemon really gives it that unique taste.

Ingredients 

For the shortbread:

250g Butter

125g Caster Sugar

250g Plain Flour

1/2 Teaspoon Baking Powder

150g Chocolate Chips (this isn't needed, but chocolate is a MUST for me)

1 Lemon zested

For the drizzle:

4 teaspoons of icing sugar

1/2 teaspoon of lemon juice


Instructions

1. Preheat the oven to 190C.
2. Combine the butter and sugar, until it lightens in colour slightly.
3. Add the flour, baking powder, chocolate chips, lemon zest.
4. Grease a cookie sheet and spoon on the dough. 
5. Cook for 12-15 minutes.
6. Allow to cool.  Mix together the icing sugar lemon juice and drizzle over the cookies.
7. Enjoy!

Quick Breakfast Smoothie Bowl

Ingredients 

1/2 Mango

8 Strawberries

2 Frozen Bananans, chopped

Handful of Granola

1 teaspoon of Chia seeds

1 tablespoon of agave nectar

1 teaspoon of cocoa powder

1/2 teaspoon cinnamon

Instructions

1. Blend the frozen banana until it becomes a smooth paste.  This may take some time and look powdery but keep blending it magically turns smooth.

2. Add the cinnamon and cocoa powder and stir throughly.  Place into a large bowl.

3. Chop up the fruit and place over the banana ice-cream. 

4. Place the granola over the ice-cream.

5. Sprinkle over the chia seeds, and drizzle over the agave nectar. 

How to grown your own vegetables

Part 1: Potatoes

Anyone can grow potatoes, even if you are living in the city and don't have a garden!  

There is something quite special about growing your own organic produce, harvesting and then eating.

I've used the plastic potato sacks (3 in a pack with carrying handles … reusable) from the garden centre.  You could use a thick black bin liner, an old tin drum etc.  Just make sure there is drainage holes.  Seed potatoes are available from the garden centre, spring to autumn.

• If you plant the seed potatoes in intervals, 4-6 weeks, you can harvest over a longer period.
• Each shop bought planter is suitable for about 5 seed potatoes.
• Line the planter with good quality potting compost to 4cm.  Place the seed potatoes with the shoots facing upwards and cover with a further 6cm of potting compost.
• Keep the soil damp but not waterlogged.  Feed with a high potash/ low nitrogen feed.
• If there is danger of frost, then cover with a fleece until this has passed.
• When the shoots have grown 7cms high add another layer of compost,  so it covers the tips by a couple of CMS.  Continue to do this until the shoot are CMS above the planter.
• Now leave the plant to grow.  Watering when its dry but not too saturate the soil. Feed as before, periodically.
• The plant should produce small flowers and once these have died then then potatoes are ready to harvest.  
• Some varieties don't flower but start to die off.  Just feel beneath the soil to see if there is any hidden treasure… there probably is so its time to harvest!
• Tip the bag out, collect your treasure and wash.
• Wash out you bag, if you used a commercial one and plan your Maris Pipers for Christmas lunch.
• I've just planted mine today. (27 Aug 15)

Fantastic Detox Juice

Watermelon, Apple, Strawberry, Pear and Ginger Juice

This drink is full of juicy watermelon, which to me is so refreshing and acceptable on any occasion. It's pairing with succulent apple, pear and strawberries really gives you a taste of summer. The twist of ginger give you a strong punch at the end, which for me is a necessity is any juice.

I use my 'OMEGA VSJ843 Slow Juicer' as I like juicing to be a quick process with little clearing up involved.  Of course you could use any juicer you have at home.  Alternatively you could use a blender and simply use a sieve after blending but this does take much more patience!

I know many people dislike using juicers due to the horrible pulp that it leaves behind, but i have a fantastic recipe to use up your left over pulp into muffins… You won't waste a thing!

'Detox Summer Watermelon Juice'                                                                       

Serving Size : 900ml of juice

Ingredients

1/4 of a Large Watermelon, cut into small chunks 

10 Large Strawberries, hulled 

2 Red Apples, quartered 

1 Pear, quartered

Thumb sized piece of Ginger

Instructions

1.  Chop all the fruit into small enough pieces so it will fit into the juicer without any force.  If you are doing this is in a blender just roughly chop out the fruit to bite size pieces.

2. Begin to feed the fruit through the juicer until it has all gone.  If using a blender, i would recommend using some apple juice as the blender could find it difficult to blend them smoothly.

3. One the juice is all done, but the container which has the juice inside, into the fridge for roughly 30 minutes.  If using a blender, pass the thick pulp juice through a fine sieve into a jug while pressing a spatula as this helps squeeze the juice out.  Add a tablespoon of water or even your joyce of choice, if the pulp is a little thick.  Place this into the fridge also.

4. This juice is best served cold, I personally like it with frozen watermelon, which act as ice but don't allow you to loose the flavour. 

5. Pour the juice into small glasses, with a strawberry on the side of the glass, and a straw.  Enjoy!!