Tonight’s tea – winter warmer 💕

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It was Tazmyns turn to cook this evening and after a pretty full on day, it was lovely to sit down to something really comforting and hearty. We still have snow, although it’s clearing up now, it’s like an ice rink in most places. There’s nothing better than getting cosy in your favourite pyjamas with the heating on and having dinner.

Tonight’s tea was sausages, swede, mushy peas, sweetcorn and onion gravy. Just what I needed!

We used the British pork with caramelised onion sausages from Waitrose, they’re really full of flavour and yummy! £3.29 per pack of 6 and part of the 2 for £5 deal which is pretty good. We got another pack that we’re going to use later on in the week!

What did you have for your dinner? 💗

Love,

Sinéad Anna Chalke x

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Tom Kerridge Pea & Ham pasta. (We used pancetta!)

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I’m going to be super lazy with this post and literally just attach photos of the actual book and the recipes for you instead of writing them out word by word, but you still kinda get the drift! I cook all the pasta in our household and I must say, this recipe was seriously seriously easy! Anybody could make it and it’s really quick too! A few of the ingredients we didn’t use, for example anchovies.. neither of us like those so we left them out! And instead of ham we used M&S pancetta. But yeah overall this is super easy and yummy!

There’s nothing quite like the smell of garlic, onions and pancetta cooking away is there?

I also found it super weird how the recipe tells you to add the frozen peas into the boiling pasta once cooked! Something I’d never actually done before but totally makes sense now.

We served ours with some rocket, grated Parmesan cheese, and garlic bread too of course!

Rating out of 5 stars: ⭐️⭐️⭐️⭐️⭐️

Let me know if you enjoyed this recipe and if you think you’d give it a go yourself! If you like carbonara type dishes, you’ll love this!

Sending love as always,

Mrs Chalke x x

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Char-grilled courgette & lentil lasagne. (Plus pancakes for breakfast!)

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It’s called balance, and I have been truly spoilt today by Tazmyn who made me buttermilk peanut butter pancakes and strawberries for breakfast, and then another brand new recipe this evening! One being considerably more calories than the other, but we don’t need to talk about that!

She’s promised I’ll get pancakes again on Valentine’s Day (our tradition!) so I’ll hold her to that, because they were amazing.

What do you eat your pancakes with?

Back to this posts recipe!

Char-grilled courgette & lentil lasagne

Cooking time: 1 hour & 15 minutes.

Serves: 4

Calories: 320 per serving.

Ingredients:

🌸 2tsp olive oil

🌸 1 large onion finely chopped

🌸 2 cloves of garlic crushed

🌸 2 x 400g tinned green lentils drained & rinsed

🌸 2 x 400g cans chopped tomatoes

🌸 60ml Water

🌸 2tsp fresh thyme leaves

🌸 300g courgette sliced thinly

🌸 3 dried wholemeal lasagne sheets

🌸 2tsp finely chopped basil leaves

🌸 200g ricotta

🌸 60ml skimmed milk

🌸 1 egg

🌸 20g finely grated Parmesan

🌸 50g rocket

🌸 1tsp lemon juice

Method

1. Heat the oil in large saucepan over medium heat. Add the onion & garlic and cook, stirring for 5 mins until the onion softens. Add the lentils, tomatoes, water and the thyme and bring to the boil. Reduce the heat and simmer uncovered for 10 minutes.

2. Preheat the oven to 200°c/Gas mark 6. Lightly grease an oven proof dish.

3. Meanwhile, cook the courgette on a heated oil griddle pan, over a medium high heat for 1 minute each side or until tender & then set aside.

4. Spread with one third of the lentil mixture over the base of the dish. Cover with half of the lasagne sheets, trimming to fit. Top with half of the remaining lentil mixture, then the courgette, basil and remaining lentil mixture. Over with the remaining lasagne sheets.

5. Blend or process the ricotta, milk & egg until smooth. Spread evenly over the lasagne sheets and sprinkle with Parmesan.

6. Cover the lasagne with tinfoil. Bake for 20 minutes. Remove the foil and then bake for a further 25 minutes until golden & the pasta is cooked. Stand for 10 mins before serving. Drizzle the rocket with the lemon juice and serve with the lasagne. (I had mixed salad instead!)

We absolutely loved this dish & actually preferred it to regular lasagne. We are a huge fan of lentils lately, and would definitely have this again! There’s so much left for lunches!

Out of 5 stars: ⭐️⭐️⭐️⭐️⭐️

I hope you all enjoyed this recipe, tomorrow evening we’re actually eating out but I’ll most likely blog that too!

Sending love, as always.

Mrs Chalke x

Gnocchi with peas, pesto & spinach.

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Prep time: 10 minutes

Serves: 2

Ingredients:

🌸 50g chopped baby spinach

🌸 100g defrosted frozen peas

🌸 4tsp fresh pesto

🌸 3tsp crème fraîche

🌸 500g pack of gnocchi

🌸 basil to garnish (optional)

Method:

Put the spinach and peas in a non-stick pan with some seasoning and a splash of water, and heat, stirring, until the spinach has wilted. Add the pesto and crème fraîche, and gently heat through. Cook the gnocchi in a pan of boiling water following pack instructions then scoop out with a slotted spoon into the spinach pan. Toss everything together, then serve in warmed bowls topped with a basil leaves for garnish if using.

I hope you enjoyed this post, this dinner was super quick and easy! We don’t often eat gnocchi but will definitely be making it a more regular thing in our household! So many things you can do with it too!

Lots of love,

Mrs Chalke xxx

Hoisin beef stir fry.

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Tonight in the Chalke household/kitchen was hoisin beef stir fry, that I found in the latest edition of Bella magazine if you’re in the UK. This entire meal is 388 calories (without rice) and is packed full of flavour! If you didn’t want to do rice on the side like we did, you could go for noodles or toasted pita breads, both would probably work just as well.

This recipe was super easy to follow, and I’m all about that pak choi life right now. If you haven’t tried it, you need to, it’s delicious!

What you’ll need to make this:

🌸 1 tsp sesame oil

🌸 1 fresh red chilli finely chopped (we used 2)

🌸 2 cloves of garlic crushed

🌸 1 tsp finely grated fresh ginger

🌸 80ml Chinese cooking wine or dry sherry

🌸 80ml soy sauce

🌸 800g beef strips (we used frying steak)

🌸 100g Fresh shiitake mushrooms

🌸 500g pak choi halved

🌸 4 spring onions

🌸 60ml Water

🌸 60ml hoisin sauce

🌸 1 fresh long red chilli sliced thinly

Method:

1. Combine the sesame oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce in a large mixing bowl. Add the beef and stir to coat in the marinade. Cover and chill for 3 hours (ideally overnight!)

2. Heat half the peanut oil in a wok over high heat. Stir fry the undrained beef mixture, in batches until the beef is browned all over & just cooked through. Remove from wok.

3. Heat the remaining peanut oil in the wok and stir fry the mushrooms, pak choi, onion and the water. Cover and cook for 5 mins or until the vegetables are tender.

4. Return the beef to the wok with the hoisin, pak choi and remaining soy sauce. Stir fry until the pak choi leaves are just wilted. Serve the stir fry with the thinly sliced chilli. (We added sesame seeds to ours too!)

This takes around 35-40 minutes in total to cook and serves 4 people, although Tazmyn and I easily finished it off.

Out of 5 stars: ⭐️⭐️⭐️⭐️⭐️

I hope you’ve enjoyed this recipe! Tomorrow is gnocchi so look out for that!

Lots of love,

Mrs Chalke xx

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Channelling my inner Julia Child’s (well, Tom Kerridge!)

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Have you ever watched the film Julie & Julia staring Meryl Streep? It’s basically about how a newly married New York woman embarks on a journey where by she vows to master all 524 recipes from Julia Child’s French cookbook over the space of a year. She sets up a blog and documents each and every recipe and how it turned out. I’ve always kinda liked that idea, and each time I’m drafting a blog post, I always have her in the back of my mind. I’ve struggled with consistency all of my life, so the fact my blog has been going for over 5 months now, even at the times I least want to write, is a huge achievement for me. So that brings me to the here & now, to add to my new found passion of documenting all things “foodie” online, I’ve decided to cook as many recipes from this book as possible. Why Tom Kerridge? Because he’s simply my favourite chef of the moment (Nigella is too naughty!) in this book, which is now just £6 in WH Smith’s, there’s a whole variety of different recipes, all low calorie but hearty too. I’m so excited to share all of this with you and hopefully shift that two stone before Turkey in June! Wish me luck!

Love, as always

Sinéad xxx

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Recipe: Pork Steaks With Sautéed Lentils.

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I realised last night whilst scrolling through my camera roll that 95% of the content, okay maybe 99% is all of food! Food we have either eaten out, cooked ourselves or had someone else cook for us which got me thinking, maybe I should just be a food blogger! I mean, we are absolute self confessed foodies, we eat out at some of the most amazing places, but more importantly, we both love to cook. Tazmyn is definitely the more skilled cook out of the two of us, where as me, I’m just a mess in the kitchen and my timings are really bad! That being said, I’d love to learn and I’d love to cook more, I’d love us to cook together more and I’d love to try new foods. So to add to my ever growing list of New Years resolutions, or should I say, things I want to do more of in 2019, is to cook more, enjoy food more and to document it more!

I invested in some foodie magazines today and whilst flicking through, I came across a recipe I really wanted to try so just like that, we found ourselves in Waitrose buying ingredients and indulging in our most favourite thing about Waitrose, the free coffee of course!

Pork steaks with sautéed lentils.

I did think about writing out the complete recipe but it’s right there in the magazine, so hopefully you can see it clearly should you wish to give this recipe a go yourself!

It was relatively easy to cook, I think the most time consuming part was the prep! Cutting the garlic, slicing the asparagus, getting the pork steaks in half, and chopping the onion (I cheated and bought it already chopped for me!) But overall, we loved this recipe and would definitely eat it again! You can also use chicken breasts instead of pork steaks if you’d prefer which we may do next time!

Out of 5 stars? ⭐️⭐️⭐️⭐️ And a half!

I hope you enjoyed this post, I’m excited to experiment more in the kitchen and try new things!

Lots of love,

Sinéad xxx

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