Guest Post: Amy’s Creamy Prawn Enchiladas Recipe

Hello Vixxy’s Readers,

Im Amy, a northern girl from York and I have known Vix over 20yrs.

Whilst visiting Medina Road in September I decided to do a celebratory meal for Vix’s first day at her new job. It gave me something to do whilst Ryan and herself were out slaving in the hard working world of London and I had no particular plans beyond lounging about on the sofa. It is my jollies after all.

So I eventually decided on Mexican as it gave me a variety of flavours and the ability to use a variety of meats easily. Chilli Con Carne, Smokey Chicken Fajitas and Prawn Enchiladas were my dishes of choice and I was cooking for 4 adults so knew these would satisfy our mahoosive appetites.

Being a single mum I’ve had to teach myself to cook dishes from scratch so that I know exactly what is going into my child’s body. Dieting for a long period of time has also benefited this method of cooking as I can also swap out high calorie ingredients for healthier alternatives. In this case it was bollocks to the calories, I wanted a good taste. Y.O.L.O.

15186972109_cda8146f44_o

The winner of the night was the Creamy Prawn Enchiladas so here I’ll explain exactly how I made them……….

300g King Prawns

250g Passata

150ml Double Cream

1 Tbsp Olive Oil

1 Tube of Tomato Puree

1/2 Courgette

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

4 Large Tortilla Wraps

2 Garlic Cloves Crushed

1 Tbsp Lemon or Lime Juice

Fish Stock Cube

100g Mild Chedder Cheese

100g Feta Cheese

1.  Heat a frying pan and pour in the olive oil. Once the oil is hot add the prawns, courgette and all 3 peppers. Cook until prawns are cooked and vegetables are soft.

2.  Crumble the stock cube over the mixture and stir in until dissolved, you can then add the half the citrus juice, half the passata and half the double cream.

3.  Stir the sauce until it has thickened then pour mixture into a bowl and set to one side.

4. Heat the frying pan and add the rest of the citrus juice, passata and cream. Once this has thickened dip a tortilla wrap into the mixture and make sure one side is coated.

5.  Lay the tortilla on a chopping board plain side down and add the prawn mixture down the middle. Wrap one side over the other and place the tortilla in a baking tray (all 4 have to fit in together so make sure you place them well)

5.  Repeat this process for all 4 tortillas, if there is any mixture left over after dipping the wraps, pour this over them whilst they are placed in the baking tray.

6.  Grate/Crumble the cheese and spread this on top of the tortillas and sauce.

7.  Bake in the oven until the cheese is golden.

 

 

 

Sylvia’s Super quick Stir Fry recipe

One of those dishes that your mum does that you can never get quite right. I have had this recipe in my possession for more than a few years now, and after countless tries I still can’t get it as good as I remember my mum’s being when we were younger!

It’s not an authentically accurate dish, but it is a wonderfully tasty one.

Sylvia's stirfry

Nevertheless this is still such ridiculously simple recipe, so easy for a weekday dinner and so tasty (it is also great the next day as something you can take to work for lunch!). This recipe will serve 6 people.

You can use any kind of meat or fish for this dish- cooked shredded chicken/strips of cooked steak/slices of grilled pork or cooked prawns/cooked flaked salmon.

Ingredients

450g Long grain rice

1ltr water

Meat/Fish (I used leftover Roast Chicken shredded)

1 Medium Onion (peeled and chopped)

2 Carrots (peeled and thinly sliced into Juilenne style slices)

0.5 Small Broccoli (chopped up into small sprigs and chunks)

5 White Mushrooms (chopped up)

1 Red Chilli (chopped up finely)

1 bottle of dark soy sauce

1 tbsp oil (I used vegetable)

Handful of raw cashew nuts

Method

1. Cook the rice as per your preferred method, I use my trusty steamer from Lakeland

2. Put rice aside

3. In a frying pan or wok add the oil and gently fry the onions till soft

4. If you are using raw meat or fish add this to the wok/pan now and use a little bit more oil to help coat the meat or fish

5. Once the meat has cooked through add the carrots, broccoli, mushrooms, and chilli and stirfry until everything is tender (if you are using already cooked meat or fish, add this with the vegetables)

6. Add the cooked rice to the stirfry and start adding soy sauce

7. Mix the stir fry with the soy sauce tasting as you go. Some people prefer a little bit of soy sauce, others prefer a lot. Add some, mix it through the stirfry and then taste it, keep adding bit by bit till you are happy with the taste. It should be just salty enough from the soy but not too much you can’t taste the rest of the ingredients.

8. Enjoy!

Lime Chicken Salad, Szechuan Style

I have to reblog this recipe, my very good friend Katie here has posted this recipe in her fantastic blog, which i tried and was absolutely delicious. A great low fat chicken salad rich with flavour and zing. Great post Katie!

Reidbury's Kitchen

So as you will probably know by now, I’ve been half-doing WeightWatchers for a while and lost half a stone. But since my trips away to Spain, New York and Scotland, I got firmly out of the habit of point counting. And now I can’t be bothered with it. Meanwhile Paul has been on the 5:2 (or Intermittent Fasting) diet for about 3-4 months and has lost over a stone. So I decided to convert. And I think I must be the only person who seems to have put weight on doing this. It’s only my third week though, so hopefully my body will catch up soon!

There’s so much media attention on the 5:2 at the moment, with magazines, newspapers and websites dedicating space to appropriate ‘5:2’ meals. But really it’s just a super low calorie diet – women reduce their calorie intake to 500 calories a day for…

View original post 427 more words

American Bread Stuffing

American Bread Stuffing - perfect for Thanksgiving!

As Thanksgiving is approaching I thought I would post one of my favourite side dishes. Traditionally in the UK stuffing is thought of as the Paxo sage and onion standard or sometimes it is sausage-meat based.  In the USA they use bread as the base to their stuffings, this gives it a softer almost creamy-like texture, a great alternative!

This recipe was handed to me by my wonderful friend Danie who is originally from Hawaii but grew up in San Francisco.  She shares my passion for great food and great company and I have spent many wonderful Thanksgiving dinners with her as we try to re-create the American traditions here in London!

I don’t tend to do this that often, but when I am having a big gathering for a roast dinner, this is a filling addition to bulk up the meal and fill those hungry bellies! Try it for yourself and see what you think. I would love to hear your thoughts and if you have any other great Thanksgiving recipes.

American Bread Stuffing up close!

American Bread Stuffing up close!

For this meal I teamed the stuffing up with some roasted pork belly, corn on the cob, peas, spinach, roasted potatoes and gravy. Generally this stuffing is used  more with poultry meats but I’m not one to stick to the rules of what should be served with what!

American Bread Stuffing - perfect for Thanksgiving!

American Bread Stuffing – perfect for Thanksgiving!

Ingredients

340g cubed bread (I used stale french bread but you can use thick cut sliced)

400ml chicken stock

1 medium onion (finely chopped)

2 tbsp Sage (fresh chopped or dried)

2 tbsp Thyme (fresh chopped or dried)

Salt and Pepper

50g Butter

Optional additions: 50g dried cherries and 50g pecans

Method

1. Cut the bread into cubes of approximately 1-2cm. Ensure the bread you are going to use is dried out completely, if not pop in the oven for 10 mins on a temperature of 100c. Bring out and let it cool completely.

2.Transfer bread cubes to a large mixing bowl, pour in the chicken stock and mix completely. Put it to one side

3. Add half the butter to a frying pan, and heat on medium. Add the chopped onion, sage, and thyme.

4. Fry them off in the butter till they are soft and glistening

5. Transfer to the large mixing bowl and mix through the bread and stock mixture

6. If you want to add the optional cherries and pecans stir these in after you have added the onion mixture

7. Baste an oven proof ceramic dish with the remaining butter

8. Add all the mixture to the dish, cover with foil and pop in the fridge for at least an hour. (If you have the time, leave this overnight to soak)

9. The next day bake at 180c/Gas Mark 4/350 degrees F for about 45 minutes or until heated through (Just before you pop in the oven, you can drizzle a bit of sherry on top. Not essential, but it adds a little something)

10. Bake until the top is golden brown

11. Let stuffing stand at least 15 minutes before serving.

12. Enjoy!

Sylv’s Savoury Fish recipe

Elsie's Savoury Fish recipe

Everyone loves that one dish they used to have when they were little. The meal that makes you feel like you are getting a big snuggly hug off your mum.  That is this dish for my sister and I.  This recipe is from my mum and one of our firm faves. Something so tasty but unbelievable simple. You have to try this.

Sylv's Savoury Fish recipe

Sylv’s Savoury Fish recipe

This is a perfect dish for those chilly evenings where you just want something so easy to make and to make you feel all warm inside.  With the addition of some fluffy mashed potato and some beautifully crisp green vegetables this makes a perfect midweek meal.

Sylv's Savoury Fish Recipe dish

Sylv’s Savoury Fish Recipe dish

Ingredients

700g white fish (I used coley and pollock)

200g grated cheese (I used mature cheddar)

2 tomatoes (sliced)

300ml milk (for a more creamy flavour use full fat)

2 eggs (I used large eggs)

salt and pepper

Method

1. Pre-heat the oven to 180c/350F/gas 4

2. Grease an oven proof ceramic or pyrex dish

3. Whisk together the eggs and milk and add a couple of pinches salt and pepper, then put to one side.

4. Pat dry the fish with kitchen towel and lay in the dish evenly

5. Pour most of the eggs and milk liquid over the fish

6. Sprinkle the cheese over the dish and then pour over the rest of the liquid

7. Lay the sliced tomatoes ontop of the dish and season

8. Put in the oven and bake until the cheese is golden brown and it feels firm/bouncy to touch.  This is about 40 mins I think.

9. Serve with some lovely fluffy mash and green veg.

10. Heaven in a meal! Enjoy!

Tasty Cheesey Sausage Pasta recipe

Tasty Cheesey Sausage Pasta recipe

Sounds peculiar I know. When I came home tonight after a week of attending lots of incredible London 2012 Paralympic events my fridge was a bit of a sorry sight.

Vixxy P at London 2012

Vixxy P at London 2012

Usually bursting with colour and choice the fridge consisted of a few ingredients that possibly would not even satisfy Ainsley Harriott and the Ready Steady Cook gang! So this is what I put together, and for my sister, my boyfriend it was something they both claimed was a triumph! It was really quite easy and lovely and comforting.

Try it and see!

Tasty Cheesey Sausage Pasta recipe

Tasty Cheesey Sausage Pasta recipe

Ingredients

6 chipolata sausages (ours were pork and free range from Waitrose)

50g Butter

5 tbsp Plain flour (heaped)

200ml Chicken stock

100ml milk (I used semi skimmed)

4 tsp Honey and Whisky Wholegrain Mustard (You can add these all separately ingredients)

50g Gruyère cheese (Leave a couple of pinches aside for to sprinkle on top)

100g Extra Mature Cheddar cheese

170g Double cream

100g Frozen peitis pois (you could also try adding any other green veg like courgette/broccoli/spinach)

350g Pasta (I used amori but you can use any of your choice)

Salt and Pepper (add to taste)

Method

1. Grill the sausages till golden brown, put aside to cool and then chop into chunks

2. Bring some salted water to the boil and add the pasta (cook for the recommended time on the packet or just taste test it as you go!). Drain the pasta and set aside

3. You can either do this after the pasta or prepare the ingredients before and make whilst the pasta is cooking.  Make a roux from melting the butter in a pan on a medium heat and whisking in 3 tbsp on flour gradually so it becomes paste like.

4. Add half the chicken stock and whisk till thoroughly mixed through.

5. Add the whisky, mustard, milk, cheese, salt and pepper then continue to whisk till it is fully combined and heated through (don’t let this boil!)

6.  Add the petit pois and gently heat through till the peas are cooked

7. Add the pasta and sausages to the sauce

8. Pour in the cream and mix well so that all the pasta and ingredients are covered in sauce! Add more salt and pepper if needed!

9. Dish up and sprinkle some of the Gruyère on top before serving

10. Enjoy!

Tasty Tasty Tuna Lasagne recipe

Tasty Tuna Lasagne

I know this blog is normally about things that your mum used to make, but this is something my school used to make! Many moons ago now I attended boarding school and Supper was that triumphant meal when you knew the working day was over and you had a few hours of freedom before you had to do it all over again.

Tuna Lasagne is what it was called but I suppose you could call it a Tuna Pasta Bake? This isn’t the recipe they used at school, it is my own version but it was a creation of mine one night when I was craving the school supper classic.  It is so simple and actually tastes really good.  A great alternative to the Italian meat version. Go on see what you think.

Tasty Tuna Lasagne

Tasty Tuna Lasagne

Ingredients

4 tins of flaked tuna in brine (normal sized tins that you get in the supermarket)

2 tbsp Creme Fraiche

2 tsp Dijon mustard

Salt and pepper

1 tbsp Malt vinegar

50g Frozen Petits Pois

50g Frozen Sweetcorn

Lasagne sheets

Cheese sauce (you can buy a packet or jar but I made my own)

Grated cheddar and parmesan cheese

Method

1. Pre-heat the oven to 200c/400F/Gas Mark 6

2. Defrost the petitis pois and sweetcorn, drain and let them cool

3. Drain the tuna and flake in a bowl till separated but still chunky

4. Add Creme Fraiche, Dijon mustard, salt and pepper, malt vinegar and mix till fully combined (Here you can add anything else you like as well as more mustard or creme fraiche to suit your personal taste)

5. Fold the cooled sweetcorn and petitis pois into the mix and put to one side

6. Heat the cheese sauce and let it cool for 10 mins so it isn’t scalding hot

7. In an ovenproof dish spoon and spread a layer of tuna mix (about 1-2cm thick)

8. Then cover the mixture entirely with lasagne pasta sheets

9. Spoon and spread cheese sauce over the pasta sheets

10. Repeat the process till up to the top and cover with a final layer of pasta and cheese sauce

11. Cover the top layer with the cheddar and parmesan grated cheese

12. Place in the middle of the oven for 40 mins or until the cheese is golden brown.

13. Serve with roasted green vegetables or salad

14. Enjoy!

 

 

Spicy Loaded Nachos with Homemade Guacamole

Spicy Loaded Nachos with Homemade Guacamole

What a great weekend of weather.  A lovely weekend of open windows and sunshine.  It has also been a weekend of baking and cooking (well… when is it not?!).  My partner has just received the eagerly anticipated Blu Ray he has been waiting for and tonight is set aside to watch it (For those of you who are wondering it’s Tinker Tailor Soldier Spy).  One of our favourite TV dinners is this one.  Loaded nachos.  If you can they are always best if you can make the chilli the day before so it can rest and develop a fuller spicy flavour.

Spicy Loaded Nachos with Homemade Guacamole

Serves 6-8

Chilli mince

Ingredients

2tbsp olive oil

2 onions chopped

4 garlic cloves

1kg mince (beef/turkey/pork)

250ml red wine

2 tins of chopped tomatoes (400g)

3 tbsp tomato puree

2 red chillies, thinly sliced (or 4 tsp of dried chilli flakes)

1 tsp ground cumin

1 tsp ground coriander

1 stick cinnamon (or 3 tsp ground cinnamon)

2 tbsp Worcestershire sauce

1 beef stock cube

2 tins of red kidney beans (400g tins)

1 tin of baken beans

1 lrg bunch of coriander chopped roughly

3 squares of Marmite chocolate

Method:

1. Heat the oil in a large, heavy based pan and fry the onions and garlic gently till softened

2. Increase the heat and add the mince, cooking until browned all over and breaking down any chunks of meat with a wooden spoon

3.Pour in the red wine and boil for 2/3 mins

4. Stir in the tinned tomatoes, tomato puree, fresh chilli/dried flakes, cumin, coriander, cinnamon and worcestershire sauce and crumble in the stock cube.  Also season well with salt and pepper

5. Bring to a simmer and cover with a lid, cook for about 50 minutes-1hour, stirring occaisonally until the sauce has thickened

6. Add the kidney beans and the baked beans and cook for a further 10 minutes without the lid, adding any extra seasoning or spice if required (I normally slug a good bit of tabasco or piri-piri sauce in)

7. Break up the marmite chocolate and stir into the chilli ensuring it has fully melted down and mixed in

Guacamole

Ingredients:

2-3 Avocados

1/2 a white onions, finely chopped

1 salad tomato, de-seeded and chopped

2 tbsp lemon juice

Salt and Pepper

2 tbsp creme fraiche or sour cream

Method:

1. Roughly crush the avocados in a bowl

2. Mix through the chopped onion, tomatoes, lemon juice, salt and pepper

3. Add the creme fraiche or sour cream and mix through

4. The most important part here is to taste it, see if it needs more of anything as it is all personal preference

Other ingredients for Loaded Nachos

2x bags of Lightly Salted Doritos

Sour Cream

Grated cheese

Method:

1. Pre heat oven to 100c

2. Pour nachos into a large heatproof bowl, top with chilli mince and pile a generous helping of grated cheese on top

3. Put this into the oven for 10-15 mins

4. Prepare the other ingredients in to bowls for everyone to choose their own toppings, or pile on to the loaded nachos when they come out the oven

Towering Yorkshire Puddings

If you are from the British Isles, and more specifically the northern half, these are a staple in most house holds.  Mothers (inlcuding my own) constantly strive to achieve the perfect balance of height with lightness without them going too crispy!

Apparently a 2008 ruling by the Royal Society of Chemistry has it that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”

This is one of my mother’s favourites.  She received from one of my father’s work colleague’s wives whilst at a work function, the napkin is treasured and I am posting this online so forever will it be immortalised.  This recipe may already be out there, so let this be the disclaimer that although I cannot claim this recipe, I have no proof of where it originally came from…. so there!!  See what you think.

Towering Yorkshire Pudding recipe

makes 24 yorkshires ( I always make a batch and then freeze whatever is not used)

Ingredients

295g plain flour

3/4 pt (ideally skimmed) milk

3 large eggs

1 egg white

Salt & Pepper

Goose/Duck Fat (or lard/oil)

Method

1. Pre-heat the oven to 240c/475/Gas Mark 9 (or the highest you can get it)

2. Place half a tsp of fat/lard/oil in each pudding tin

3. Once the oven is heated place the tins into the oven

4. In a bowl whisk together with an electric whisk the flour, milk, eggs, egg white, salt and pepper

5. Chill in the fridge for 3 minutes, then whisk again

6. Immediately from whisking, check the fat is smoking in the tins and pour mixture into the tins as quick as you can but taking care not to burn yourself or splash any hot fat

7. Close the oven and watch them rise!  They usually take about 25 minutes, but depending on whether you like them ‘puddingy’ or ‘crispy’ add 5-10 mins if required (this may depend on your oven as well).  Try it and see what is best for you.

8. Serve with your Roast Dinner!  Or… with fruit jams, custard with baked apples, and many more traditional methods!

Sticky Roast Ham

This started out as Nigella’s famous Coca Cola Roasted Ham, but as usual I couldn’t help myself and adapted the recipe for myself.  So I thank Nigella for the inspiration!

Sticky Roasted Ham

This has turned into somewhat of a tradition at New year for my partner and I (on his request!) we serve it with homemade crinkle cut chips – always has to be crinkle … buy it here!..Crinkle Cutter.  Then our tastes differ, I go for a simple addition of Marks & Spencer’s wonderful crinkle cut beetroot, whereas my partner favours bubble and squeak.  The difference between Nigella and I is the ingredients and the flavour.  Although I do use Cocacola I add a few other ingredients to give it a deeper flavour!  Try it and see!

Ingredients

This is a recipe for a gammon which is 1.5-2kg

1 whole leek

2ltr Coca Cola

100ml Jack Daniels or any other burbon

50ml Brandy

3 tbsp Black Treacle

2 tbsp Honey

3tsp powdered mustard

3 tbsp brown sugar

20ml fresh/carton orange juice or squash

Method

1. Most people including Nigella say that most hams these days don’t need soaking.  I soak them anyway!  Soak them over night in cold water, and then empty the contents and rinse the ham

2. Halve the leek and place in a casserole/large pan and place the ham skinside down on top of the leeks.

3. Pour in all the coca cola as well as half the burbon

4. Bring it to the boil, put the lid on and turn down to a simmer.  To work out how long to simmer it usually best going with Nigella’s suggestion of 1hr per kilo.  Whilst this is happening pre heat the oven to 230c/450f/Gas Mark 8

5. While it simmers if there is any froth or layer on the coca cola, remove this by skimming it with a spoon

6.  Once this is done drain the ham, but don’t throw away all the liquid, keep about 1/2 pint of it.  You can discard the leeks

7. In a bowl mix together the rest of the burbon, brandy, black treacle, honey, mustard, sugar and orange, pop in the fridge for 10 minutes while you are sorting out the ham

8. Prepare a roasting tin with a foil lining (essential as trying to clean the tin is a nightmare!) and place the ham in the tin skin up

9. Get a sharp knife and remove most of the thick layer of fat from the ham, score the ham and make holes (small shallow jabs) in the crosses you have scored into the ham with a kebab stick or similar

10. Take the mixture out of the fridge and brush onto the ham where you have just removed the fat layer making sure the mix sinks down the holes that you have made

11. Put the ham into the oven for 15mins until it is bubbling.  Take the ham out and baste with the liquid

12. Pop the ham back in the oven and turn the oven down to 180c/350f/Gas Mark 4, and cook for 45mins

13. Whilst it is cooking be sure to baste it frequently to ensure the sticky sauce is being used to it’s full potential!

14. While the ham is cooking, you can now prepare your chips/salad/bubble and squeak/veg or whatever you want to serve with it

15. Once the ham is cooked, leave to rest for 10 mins, and carve with a sharp knife…. hmmmm yum! enjoy!