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!

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Easy Gingerbread cake

Although the weather in London this week’s has become fairly mild, we are officially in the depths of Autumn. I know this as my craving for sweet deep and warming flavours like ginger, nutmeg and other spices has started creeping in to my mind.

This recipe I worked on with my fellow baker Sam and I have to say is now a firm favourite. This tray bake is a winner not only because of the taste but also it is  multi-purpose! Hot, cold, fresh or a few days old it still tastes wonderful. The rich flavours are so warmly wonderful you almost want it to be cold outdoors so you can snuggle up with a hot drink and a slice of this gingerbread cake.

Image of Gingerbread cake

Gingerbread cake I made for Halloween 2012

Last year I prepared these for my annual Halloween party and used ready made icing to cut out little ghosts to put on top which were very popular! This is definitely also something you could do for Christmas, and replace the little ghost with a little christmas tree or holly leaf. I love versatility in a bake!

Ingredients

425g Golden Syrup

115g Unsalted Butter

65g Dark Brown Muscavado Sugar

50g Orange Marmalade

2 Large Eggs

160ml Milk (I used semi skimmed)

115g Self Raising Flour

115g Wholewheat Flour

1.5 tsp Baking Powder

1 tsp Ground Cinnamon

4 tsp Ground ginger (This is for quite spicy gingerbread cake, if you don’t want it quite as spicy use only 2 tsp)

0.5 tsp Bicarbonate of Soda

A pinch of salt

Method

1. Pre-heat the oven to 160c

2. Line a traybake tin or any tin you have (I used a foil traybake tin from Lakeland) with greaseproof paper or parchment

3.  Put the butter, sugar, golden syrup and marmalade in a pan together and heat over a medium/low heat until well mixed. Put this aside to cool for 10mins.

4. Whisk in a bowl the eggs and milk and add* to the liquid mixture whisking these both together. *Make sure the liquid mixture is cool enough other wise the egg mix will scramble!

5. In a large bowl or alternatively in your food mixer mix together all the dry ingredients – all flours, baking powder, cinnamon, ginger, baking soda and salt

6. Add the liquid mix to the dry ingredients mix thoroughly till fully combined and smooth

7. Pour the mixture into the prepared tin

8. Bake for 50-60mins, check after 50mins just in case. You will know when it is ready as the cake will be springy and when prodded will come out clean

9. Keep the gingerbread cake in the tin to cool on a wire rack, it may shrink away from the sides of the tin, don’t worry that is ok!

10. Whilst this was cooling I rolled out some ready made icing, cut out the ghost shapes and then used black icing colour to dot on the icing to make the eyes.

11. Once the gingerbread cake had cooled I cut the cake into 15 pieces

12. I used orange marmalade to brush on the back of the cut out ghosts and then fixed one per square of cake

After a few days if you still have some of this cake left, I recommend taking off the icing shapes, placing in a dessert bowl, heating up in the microwave for 1 minute and serving with custard! YUM!

My Grandma’s incredibly moist Christmas Fruit cake

So slice up that fruitcake and get ready to argue over the bit with the biggest helping of icing!

Grandma's fruit cake recipe

Grandma’s fruit cake recipe

I love Christmas cake, the rich flavours and plump fruit nestled under a beautiful blanket of marzipan and icing. I’m part of a wonderfully large northern family and a great tradition that orginates from up nurrrf is Christmas cake and cheese! Yes! I kid you not. It has to be tried to be believed. Take a slice of a beautiful christmas cake and take a slice of a hard british cheese like a cheddar or a leicester and try it. I don’t have a scientific or logical explanation on why it works, but it does! Just put it down to a taste sensation!

Grandma's fruit cake recipe

Grandma’s fruit cake recipe

Ok… so onto this recipe. I don’t know where Grandma got this from, it could be from Be-ro, Delia, Mavis or anyone else! But all I know is it works, it is beautifully moist and it is so soft and tender. The fruit are still plump and juicy and the sponge is perfectly spiced. You can add a bit more variety by adding different nuts, cherries or slices of stem ginger, but on to the recipe!

This makes a 1x 21cm round cake.

Ingredients

850g Sultanas

225g Raisins

225g Currants

100g Stoned Prunes chopped

100g Mixed chopped peel

210ml Dry sherry

50ml Orange cordial

1 Large orange – rind and juice

1 Lemon – rind and juice

275g Softened unsalted butter

225g Dark soft brown sugar

275g Plain flour

1 tsp baking powder

pinch of salt

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp grated nutmeg

5 Large eggs

2 tbsp Apricot jam

1 tbsp Black treacle

Method

1. Pre-heat over to 140C/275F Wash and dry dried fruit if needed

2. Put all the dried fruit in large pan with the prunes and peel

3. Add 110ml of the sherry, cordial, rind and juice of the orange and lemon

4. Stir the mixture over a medium heat till the fruit steams (about 5-10mins)

5. Turn into a bowl making sure no juices are wasted, cover immediately with cling film and leave overnight!

6. If you are going to add anything extra like ginger, nuts or cherries add them after leaving them overnight

7. In a large bowl cream softened butter with sugar till fluffy

8. Beat eggs together and put to one side and add 4 tablespoons of the beaten eggs to the butter and sugar, beat ensuring everything is fully mixed

9. Sieve all dry ingredients together then add 4 tablespoons of the dry ingerdients to the creamed mixture

10. Gradually add the rest of the egg mixture, beating after every addition. (Add a little flour from the dry ingredients if it starts to curdle)

11. Beat in the jam and the treacle

12. Fold in the remaining dry ingredients till well mixed

13. Using a wooden spoon or a spatula, mix in fruits until completely mixed through

14. Turn cake mixture into a greased or lined tin

15. Smooth top and bake for 4 hours. Test cake, by skewer in middle, if not cooked try 15 more minutes and test again

16. Remove cake from over, while still warm sprinkle over 100ml of sherry and leave to cool in the tin, leaving cake uncovered for 24hrs

17. After 24hrs wrap the cake in foil or parchment paper and store in an airtight box until you are ready to decorate. I would leave it at least 2 weeks in the box so it has time to settle and all the fruit can fully take in all the extra sherry.

18. Merry Christmas!

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!

The best Vanilla sponge recipe ever!

The best Vanilla sponge recipe ever!

I have to admit straight away this is NOT my own sponge recipe!  But I have to share this. Cakes are my passion and you can’t get more classic than a vanilla sponge. With the classic and simple comes complication. The more simple the sponge the tricker it is to get right as you can’t hide a not-so good cake behind textures and flavours.

This has to be the best recipe I have tried and tasted so far! If you have one to rival it I would love to know!

Mary Berry - photo by Megan Taylor for The Telegraph Online

Mary Berry – photo by Megan Taylor for The Telegraph Online

The recipe is by the cake goddess herself Mary Berry. My mother had the fortune of taking an AGA course with her at her home many moons ago, and said she is the sweetest and most gentle soul who loves cakes, baking and sharing her experience with others. What a lovely lady!  Her sponge recipe is taken from:

Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets

The best Vanilla sponge recipe ever!

The best Vanilla sponge recipe ever!

So here is my recipe for a wonderful vanilla sponge topped with sweet buttercream and fresh strawberries. The key thing about baking is technique, you don’t have to have top quality ingredients if you can’t get them or afford them. It is the technique and process you follow. You can do this, I promise! Just have a go!

Ingredients

Sponge

225g Unsalted butter (*important* room temperature, soft to touch but not melted)

225g Caster sugar

225g Self-raising flour

4 large eggs (*important* room temperature)

1tsp Vanilla essence

1tbsp milk (*important* room temperature)

Topping

150g Unsalted butter

300g Icing sugar

140ml whipped cream

1 punnet of fresh strawberries

Method

1. Preheat the oven to 180c/350F/gas 4 and grease your chosen tin(s). Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for a minute until very smooth and creamy.

2. Gradually beat in the sugar, then keep on beating for 3 or 4 minutes or until the mixture turns almost white and becomes very fluffy in texture; scrape down the bowl from time to time.

3. Break the eggs into a small bowl, add the vanilla and the eggs into a small bowl, add the vanilla and beat lightly with a fork just to break them up.

4. Slowly add to the creamed mixture, a tablespoon at a time, giving the mixture a good beating after each addition and frequently scraping down the bowl. This will take about 5 minutes.

5. If the mixture looks as if it is about to curdle, add a tablespoon of the sifted flour and then continue adding the last portions of egg.

6. Sift the flour again, this time onto the mixture and add the milk

7. Gently but thoroughly fold the flour into the mixture using a large metal spoon. Do this as lightly as possible so you don’t knock out any of the air you have beaten in.

8. Stop folding when there are no streaks of flour visible in the mix and no clumps at the bottom of the bowl.

9. Spoon the mix into a tin (mine was a silicone Mickey Mouse shaped one!), or into two tins if you want to create a sandwich cake

10. Spread the mixture evenly in the tin(s) right to the edges

11. Bake for 20/25 mis or until a golden brown and the sponges are springy when gently pressed with your fingertip. They should almost double in size during baking.

12. Whilst the sponge is baking take the butter, icing and cream and mix thoroughly in a bowl with a metal spoon. Once mixed pop in the fridge to chill

13. Remove the tins from the oven and leave for a minute – the sponges will contract slightly. Run a round-bladed knife around the inside of each tin to loosen the sponge, then turn out on to a wire rack and leave to cool.

14. Once the sponge has chilled spoon and spread the buttercream on the sponge, spreading to the outside of the cake

15. Hull the strawberries and slice them in two so they have a flat surface to place on the icing

16. Stick the strawberries to the buttercream icing on the cake to cover the cake. You could also sift icing sugar over the cake if you wish.

17. 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!

The Best Carrot Cake you’ll ever bake recipe

The Best Carrot Cake you'll ever make

I know that is quite a statement, and I suppose maybe I should put a few disclaimers in there stating that it depends on the quality of your oven, the ingredients you use blah blah blah…

But I am not. I am going to say it and stick by it. You will have to let me know if you think it is true!

I adapted this recipe as I have to give credit to the original recipe which is from BBC GoodFood. But I think my little additions make it more moist, and tantalizingly earthy.

The picture below doesn’t do it justice, and also… I sliced the cake in half so this is only the top half of the cake! I had to slice it for transportation reasons as it was a gift for someone. But believe me this baby rises HIGH!

The Best Carrot Cake you'll ever make

The Best Carrot Cake you’ll ever make

Ingredients

300g Plain Flour

2 tsp mixed spices

2 tsp ground cinnamon

1 and 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

200g soft brown sugar

4 eggs

200ml sunflower oil

50ml Orange Squash (I use Robinson’s R Orange Squash)

1 orange zested

1 lemon, zested

200g carrots, grated

150g pecans, smashed/chopped

Small tin of pineapple pieces

200g unsalted butter softened at room temperature

200g icing sugar

250g cream cheese

Method

1. Pre-heat the oven to 150c/300F/Gas Mark 2

2. Prepare and line a deep cake tin (20cm ideally)

3. Mix together the flour, cinnamon, baking powder, bicarbonate of soda and sugar

4. In a separate bowl or jug beat the eggs with the oil and then add the orange squash, orange and lemon zests.

5. Pour the carrots to the egg/oil and mix well

6. Slowly mix this into the dry ingredients until well combined and you have a sticky shiny batter

7. Fold the nuts and pineapple (try and make sure the pineapple is as well drained as possible – I sometime put it on kitchen roll to absorb the liquid) into the batter

8. Spoon the batter into the lined tin and make sure the surface of the batter in the tin is as flat as you can (use your spoon or spatula to smooth the mixture so it has a level/even surface)

9. Pop in the oven for 1hr 20 mins (test this as this may vary from cake to cake – it does for me!)

10. Once the cake is baking beat the butter until it is smooth and creamy, add the icing sugar slowly! I have learned the painful way with this stage when not wearing an apron!

11. Add all the cream cheese and beat till it is a silky creamy cream cheese icing

12. Pop the cream cheese icing in the fridge and let it chill until the cake it cooked and cooled

13. Once the cake has cooled, take out the icing and decorate, I vary the way I apply the icing from having it just on top of the cake like in the photo above, or alternatively you could cover the entire cake in cream cheese icing which is when you are feeling particularly indulgent! (I have put the measurements in the ingredients for if you want to cover the entire cake, as another thing you could do is half the cake and make two if you wish!)

14. Enjoy!

 

Rice pudding with a twist

Rice Pudding (like my mum used to make) with a twist

Rice Pudding (like my mum used to make) with a twist

It’s always the way when you are sat at home and you get a phone call from your mother, and she informs you that she is making one of your favourite home comfort desserts, rice pudding!  So, what did I have to get up and make?  Yes you guessed it.  But this time, as always, I used my mum’s recipe but with a Vixxy P twist.

There is a little Thai restaurant  near Wandsworth Town station with a very innovative name.  The Thai Restaurant ( I kid you not!) the staff are very lovely and the food very good.  One of the very few times I managed to squeeze in a dessert I had a thai pancake filled with coconut ice cream with rice.  So this was my influence.  And so was born ‘Rice pudding with a twist’!  I have added coconut and lit orange peel to extract the oils to infuse the rice pudding.  It is divine.  Try it and see.

Ingredients

85g Pudding rice (you can use normal rice, but believe me, it won’t be as nice)

1 pint of milk

30g sugar

1 tsp mixed spice

small nugget of butter

3x slices of orange rind

2tsp creamed coconut

Method

1. Put all the ingredients in a pan and put on a gentle heat for 30mins (only add 1 of the 3 orange peels)

2. Get a lighter and set alight the orange peel to extract the orange oils (if you are unsure about this I have found this … How to flame orange peel), squeeze the orange peels, then add to the mixture.

3. Stir the mixture regularly to help make it a thick creamy rice pudding (be patient, its worth it!)

3. After 30mins turn the heat off and place the lid over the pan so the rice can steam for 10mins

4. if you are going to eat straight away it should be ok but might need heating up a little.  If it is too sticky and you prefer it more saucy, put a drop more milk in (or if you are feeling decadent – put a big dollop of double cream in!)

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