Tag Archives: Recipes for Life

Smoked Salmon and Courgette Carbonara

Smoked Salmon & Courgette CarbonaraAs regular readers may know we’re rather partial to a carbonara in our house. In the main because we always have a steady supply of eggs, albeit a dwindling one these days as our ladies are getting quite frankly a bit old. The kids love it and it so happens to be one of the quickiest and tastiest dinners EVER. In essence Carbonara Rocks. And I do love a pasta dish that can be prepared in the time it takes the pasta to cook. We very rarely have the standard bacon and egg version, as ever feeling the compulsion to ‘veg’ things up somewhat. A popular permutation is my Sausage & Courgette Carbonara and in the Autumn a Roasted Pumpkin Carbonara, but for you today I have a pescatarian and seasonal Smoked Salmon & Courgette Carbonara.

swallow-recipes-for-lifeWith Jacques’ adoration of all things smoked salmon and Francesca’s recent approval of it we’ve been eating this quite a bit lately. So when June’s Recipes for Life ingredients were announced to be Salmon, Pasta and Courgette I was delighted to be able to blog another Foti family favourite. To recap on my previous Recipes for Life posts, this is a challenge run by Vanesther of Bangers & Mash on behalf of the Somerset based charity SWALLOW. Each month three ingredients are picked and bloggers are invited to concoct wholesome, easy and tasty dishes that use them.

Simple and in SeasonAs courgettes are now gloriously in season I shall also be entering my recipe to Ren Behan’s Simple and in Season event. And since this is actually a pretty frugal dinner using smoked salmon trimmings to Credit Crunch Munch, co-hosted by Helen of Fuss Free Flavours and Camila of Fab Food 4 All. And this month Anneli over at Delicieux is taking up the hosting.Credit-Crunch-Munch

Smoked Salmon & Courgette Carbonara

Smoked Salmon & Courgette Carbonara

Great for: Toddlers & Preschoolers, Bigger Kids, Growns Ups, Family Dinners, Grown Up Dinners, Quickie Mid-Week Suppers, Carbonara Addicts, Smoked Salmon Fiends (like Jacques – smoked salmon is his new best thing)

Serves: A Family of 4

200g of dried pasta

1 tablespoon olive oil

1 clove garlic, finely chopped

2 smallish courgettes, sliced lengthways then diced across into 2/3 mm slices

130g smoked salmon trimmings

3 free range eggs, medium

2 tablespoons finely grated Grana Padana or Parmesan cheese

black pepper

1 tablespoon lemon juice

1. Cook the pasta to packet instructions

2. While the pasta’s cooking heat the oil in a (lidded) saucepan and cook the garlic for a minute. Throw in the diced courgette and give everything a good stir. Place the lid on and allow the courgette to sweat for the time it takes your pasta to cook. Stir every now and again and add a splash of water if they’re looking a little dry.

3. While the courgettes and pasta are cooking, lightly whisk together the eggs, then stir in the cheese and a generous pinch of black pepper. Set aside.

4. Once your pasta’s cooked and drained and the courgettes are soft combine them both together and stir through the egg and cheese mix, together with the lemon juice. But don’t put the pan back on the heat or your eggs will scramble!. What you want is lovely glossy eggy coating.

5. Taste and season with more black pepper and/or lemon juice.

Smoked Salmon & Courgette Carbonara Recipe

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Tagliatelle with Cherry Tomatoes & Mascarpone

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Garden Pasta with griddled courgettes, cherry tomatoes & feta

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Rhubarb Crumble Muffins

Jacques Rhubarb Muffins

We’ve just had a couple of days of bank jolidays here in France and it rained. It’s pretty much expected and part of the course of bank holidays in the UK, with the amazing exception of this last weekend obviously, but not so normal here!. So rain meant a spot of indoor baking with the littlies which we haven’t managed for quite a while now with all the flitting around I’ve been doing lately. And with a couple of prosperous rhubarb plants in the garden and the Swallow Recipes for Life challenge to mind we made some tasty and fairly wholesome Rhubarb Crumble Muffins together.

Francesca & Jacques Rhubarb Muffins

Tucking into their muffins, in a short break from the bank holiday rain!

I’m actually staying at my friend Debbie’s house this week with the littlies, on the premise of doggie and horsey sitting. To be honest it’s been a welcome wee joliday for us all, wonderful to spend some quality and relaxed time with the kids after my recent three trips to the UK without them. And they’ve been the most chilled I’ve known them in recent times. Not that anyone would exactly call either of my kids ‘chilled’, but they have indeed been a good deal calmer than normal!. And for me, I’ve enjoyed getting my blogging and cooking mojo back, hence a spree of planned blogs I have for you in store.

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The Lovely Dexter

These surprisingly healthy muffins are very low in sugar (and dark soft brown sugar at that) and fat (sunflower oil, apart from a little butter in the crumble topping). To increase the health stakes you could always omit the crumble topping and switch the plain flour for wholemeal (which I was intending to do but had run out!). Or you could un-health and sweeten with a little additional sugar if you wish!.

Rhubarb Crumble Muffins

swallow-recipes-for-lifeJust incase you missed my earlier posts the Somerset based charity SWALLOW, through the lovely Vanesther of Bangers and Mash Chat, are running a six month Recipes for Life challenge.  Each month three ingredients are picked and bloggers are challenged to come up with easy, tasty and wholesome dishes using them. And for May the ingredients happen to be Rhubarb, Lemon and Spice. How lovely!

Simple and in SeasonSeeing as Rhubarb’s well and truly in season I’m entering my blog to this month’s Simple and in Season, hosted by Ren Behan herself. Just in case you hadn’t seen, this month there’s a chance of winning the gorgeous and new Yeo Valley Great British Farmhouse Cookbook! So go enter….

breakfast-club-logoAnd finally as they happen to make a pretty tasty, and healthy, breakfast munch (we’ve eaten them for breakie a couple of times now!) to Fuss Free Flavour’s Breakfast Club event. Hosted this month by Katie of Feeding Boys and a Firefighter  and the theme so happening to be Bakes.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

Great for Baking with Kids, Rhubarb Lovers and/or Growers, Toddlers, Kids, Growns Ups, Picnics, Breakfasts, Elevensies, Packed Lunches, Afternoon Tea, After-school Munchies

Makes 12

For the Crumble Topping:

60g of Plain Flour

60g of Butter

50g of Dark Soft Brown Sugar

40g of Oats

a heaped teaspoon of Cinnamon

For the Muffin Mix:

250g of Plain Flour

a heaped teaspoon of Baking Powder

a heaped teaspoon of Bicarbonate of Soda

½ a teaspoon of Cinnamon

½ a teaspoon of Ground Ginger

a large free range Egg

150ml of natural Yogurt

3 tablespoons of Sunflower Oil

zest of a Lemon

250g of Rhubarb, washed

175g of Dark Soft Brown Sugar

Special Equipment: A 12 hole muffin tin, muffin cases

Pre-heat your oven to 200°C. Line a muffin tin with 12 muffin cases.

Start with making the crumble topping. Place all the crumble ingredients together and rub the butter into the flour, cinnamon, oats and sugar. Set aside.

Sift all the dry muffin ingredients together into a large bowl, namely the flour, baking powder, bicarb, cinnamon and ginger. Set aside. In another bowl, lightly whisk the egg then stir in the yogurt, oil and lemon zest.

Slice each strip of rhubarb lengthways into 2 or 3 strips depending on width. Then dice across. Place the diced rhubarb in a bowl with the sugar and stir. Set aside.

Combine the egg and yogurt mix with the sugared rhubarb and pour into the flour mix and combine well.

Spoon about a tablespoon of the muffin mix into each muffin case. Then spoon a layer of the crumble mix on the top and lightly press down.

Bake in the pre-heated oven for 20 to 25 minutes until well risen, golden and a cake skewer comes out clean.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

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A very retro Sweet ‘n Sour Pork

Sweet & Sour Pork Recipe

So we’re now in the third month of the Swallow Recipes for Life Challenge and the chosen three ingredients were a potentially tricky Pork, Sweetcorn and Tomato. I have to admit to pondering for quite some time before coming up with my Retro-tastic Sweet & Sour recipe. And my sincere apologies now for the absence of any authenticity, and if you’re likely to be offended please look no further!. But I can nevertheless assure you it’s a pretty tasty dinner.

Admittedly not a dish I’m usually a big fan of, and I’m always a bit sniffy of the take-away version, but this homemade recipe was a bit of a hit in the Chez Foti household. The kids happily chowed down and successfully consumed a healthily pleasing quota of veggies, but then anything inclusive of fruit and/or sweetcorn and served with rice is usually onto a winner with them. I really should confess to very much enjoying it myself too, way more than I thought I would, though I did perk mine up somewhat with an additional (very) hot chili. And it proved a delightful and worthy use of the very last of my Homemade Tomato Ketchup.

swallow-recipes-for-lifeJust in case you missed the earlier challenges, the lovely Vanesther of Bangers and Mash Chat has tasked fellow bloggers to come up with wholesome, delicious and easy-to-cook recipes using three key ingredients, that members of the Swallow cookery club can cook themselves. Swallow is a Somerset based charity that help adults with learning disabilities to lead more independent lives, including the running of cookery courses and the preparation of meals for themselves.

Sweet & Sour Pork

Sweet & Sour Pork

Great for: Toddlers & Young Children, Bigger Kids, Tomato Ketchup Fans, Family Dinners, Grown Ups, Mid-Week Suppers, Retro Foodies

Enough for a Family of 4:

For the Sauce:

a 227g tin of Pineapple Slices in Natural Juice, drained and juice retained, slices cut into chunks

a level tablespoon of Cornflour

2 tablespoons of Tomato Ketchup, Homemade or bought

2 tablespoons of Soy Sauce

2 tablespoons of Chinese Rice Vinegar or White Wine Vinegar

a dessertspoon of Honey

For the Stir Fry:

2 tablespoons of Groundnut or Sunflower Oil

300g of lean Pork loin or fillet, cut into fine inch long strips

a small Onion, diced

a Carrot, sliced into very fine inch long strips

a Red Pepper, large dice

a clove of Garlic, finely sliced

a thumb sized piece of Ginger, grated or finely chopped

0 – 2 Red Chillies, finely sliced (depending on your heat tolerance)

a Courgette, sliced into inch long strips

a 150g tin of Sweetcorn (or you could use a handful of Baby Sweetcorn)

Start with prepping your sauce. Mix the cornflour with all the retained pineapple juice, then stir in each of the other ingredients. Set aside.

Heat one tablespoon of the oil in a wok or large sauce pan to a very high temperature. Carefully add the pork to the hot fat and cook for a two or three minutes, moving the pork around regularly so it cooks on all sides. Remove with a slotted spoon and set aside.

Into the hot pan add a further tablespoon of oil and carefully add the onion, carrot, red pepper, garlic, ginger and chillies (if using). Cook for three minutes on a very high heat, continuously moving everything around. If the veggies are sticking to the pan throw in a splash of water. Stir in the courgette and continue to c0ok for a further three minutes.

Finally stir in the set aside pork strips, pineapple chunks, sweetcorn and the sauce. Stirring regularly allow to bubble away for a few minutes and take off the heat when you have your desired state of veggie tenderness. I personally prefer a healthy crunch to mine but the kids favour their’s a little on the softer side. So I settle for somewhere in the middle.

Chow down with noodles or steamed rice. Maybe a cheeky prawn cracker or three on the side.

Sweet & Sour Pork

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Roasted Roots and an Easy Roasted Roots Pizza

Roasted Roots Scone-based Pizza swallow-recipes-for-lifeWhat to do with Carrots, Beetroot and Cheese? These were the three ingredients chosen for March’s Recipes for Life challenge, a new monthly event held by Vanesther at Bangers & Mash. The challenge is run in partnership with the Somerset based charity Swallow who work with adults with learning difficulties. Every month they’ll be a new trio of ingredients and bloggers are challenged to come up with tasty, healthy and easy to prepare dishes that may even appear in Swallow’s new cookbook. What a lovely challenge I say!.

Admittedly not an obvious choice of ingredients at first but after a few brief moments of ponder I realised this remit would not only include one of our regular quickie dinners at Chez Foti, Roasted Veggies with Feta and Couscous but also my Roasted Veggie Lasagna too. My wholehearted apologies for the awful photos on both these blogs, but in my defense they were taken in my very early days of blogging!. I’m a bit of a regular veggie roaster and tend to make huge seasonal batches that get used over the course of a few days. Not only are they an interesting veggie side to a roast dinner or even bangers and mash but they’re perfect in a lasagna or thrown on a tart or pizza, wonderful in a sandwich (hot or cold, with cheese or hummus or just plain) or simply enjoyed in their own right with couscous, pasta or brown rice or as an antipasta.

Roasted Roots with Feta and Couscous

Roasted Roots with Feta and Couscous

For today’s recipe I have my seasonal Roasted Roots. I’m particularly partial to my Roasted Winter Roots as they bring such flavour and cheer to an otherwise verging-on-dull selection of veggies. Go for whatever you have to hand but beetroot, carrots, parsnips, celeriac, sweet potatoes, butternut squash and red onions all work marvellously together and tend to cook in the same amount of time. I like to boost flavours with plenty of fresh chopped Rosemary but you could happily substitute with fresh Thyme or dried herbs.

Winter Roots

My entry for  the challenge is an easy-peasy Scone-Based Wholemeal Pizza topped with plenty of Roasted Roots and a ball of Mozzarella (or Cheddar, Goats Cheese or Feta if you prefer). Funnily enough I haven’t eaten a scone based pizza since I was a child myself (they seemed to be all the rage in the 80s!) but have been eager to give one a whirl for ages now. Mainly as they’re so easy and quick to put together with no need for kneading or rising. Results were very good though admittedly incomparable to a thin crust homemade bread dough. But very tasty nevertheless, and my kids happily wolfed it down for their tea roasted roots and all!. The perfect instant and healthy pizza if you ask me, and one I shall definitely be baking again.

Roasted Roots

simple2012smallSince you can’t get much more Seasonal than my Roasted Roots I’m also entering my blog to Ren’s Simple and in Season challenge which so happens to be being hosted by myself this month!.

And as there’s fresh rosemary or thyme with the Roots I’m also entering it to Karen of Lavender and Lovage’s Herbs on Saturday event, this month hosted by London Busy Body.herbsonsaturday

Credit-Crunch-MunchAnd last but not least as this so happens to be a particularly frugal eat I’m entering it to Credit Crunch Munch, a joint event by Camila of Fab Food 4 All and this month by Helen of Fuss Free Flavours.

Roasted Roots

Roasted Roots

Great for Pizza (see below!) or Tart toppings, Lasagnas, Sandwiches, Antipasta, Veggie Sides or eaten with Couscous, Pasta or Brown rice. 

To make enough for at least two meals for a Family of Four (halve the quantity if you wish to make less)

2 Red Onions, very large dice

6 cloves of Garlic, left whole with skin on

3 Carrots*, peeled and sliced into 0.5 cm slices

2 – 3 Beetroot*, scrubbed (skin left on) and cubed to a 1.5 cm dice

1 – 2 Parsnips, peeled and cubed to a 1.5 cm dice

300g of Sweet Potatoes, Butternut Squash or Pumpkin* (or a mixture of any of these), peeled and cubed to a 1.5cm dice

300g of Celeriac*, peeled and cubed to a 1.5cm dice

a tablespoon of chopped fresh Rosemary OR 2 teaspoons of fresh Thyme or dried Oregano or Mixed Herbs

Salt and Pepper

4 tablespoons of Olive Oil

Special Equipment: 2 large oven baking trays

* Feel free to vary your veggies!

Pre-heat your oven to 200ºC.

Simply place all the peeled and cut veggies on two large baking trays. Sprinkle with the herbs, a large pinch of salt and pepper and the oil. Using your hands ensure all the veggies have an even coating.

Place in the oven and roast for 45 minutes. Turn twice during the cooking time. The veggies should all be very tender and a little golden.

Scone based  pizza recipe

Easy Scone-based Wholemeal Roasted Root Pizza

Great for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers, Vegetarians, Quick Homemade Pizza.

Serves a Family of 4:

125g Wholemeal Self-Raising Flour

100g of White Self-Raising Flour, plus a little extra for rolling

a teaspoon of Baking Powder

a pinch of Salt and Pepper

30g of Butter

1 Egg, lightly beaten

a little Milk

a heaped dessert spoon of Tomato puree, plus 2 dessert spoons of water

2 large handfuls (or more!) of Roasted Roots

100g of sliced Mozzarella OR 75g of cheddar/goats cheese/feta

Special Equipment: A baking tray, rolling-pin

Pre-heat your oven to 200ºC.

Place the flours, baking powder, salt and pepper in a mixing bowl and combine together. Rub in the butter until the mixture resembles fine breadcrumbs.

Add the egg and using your hands try to get the mixture to come together. You may need to add a little milk, keep adding until the mixture comes together in one piece.

Turn out the dough onto a work top or large board, shape into a ball and carefully roll out with a rolling-pin until you have your desired pizza size and thickness (as thin as possible is best, but harder to do with scone dough!).

Combine the tomato puree with the water and spread over the pizza base. Scatter over as many Roasted Roots as you can fit and then finish with a layer of cheese.

Place in the oven for 20 minutes. The pizza’s ready when the cheese is golden and bubbling.

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Sausage, Bean and Veggie Hotpot

Sausage & Bean Hotpot

Now I love a bloggie challenge and when Vanesther, of the gorgeous family food blog Bangers and Mash, launched her new Recipes for Life Challenge I was really excited, particularly as it’s right up my foodie street. Each month she’ll be picking three ingredients and challenging fellow bloggers to come up with something tasty, wholesome and easy-to-cook with them. And the best recipes will be included in a new cookbook for the Somerset based charity Swallow. Swallow support adults with learning difficulties to lead more independent lives, including the running cookery courses to help members learn to prepare simple, inexpensive and nutritious meals.

swallow-recipes-for-life

This month the three ingredients are Sausages, Onions & Tomatoes and I knew exactly what I wanted to make for Swallow. My much-loved family favourite Sausage, Bean & Veggie Hotpot that I’ve thus far failed to get snapped and blogged. It’s a lovely winter warmer one pot wonder dish, that’s so easy to throw together yet hearty, healthy and heavy on the veggies. And my kids LOVE it as much as us grown up folk. And you can chuck in whatever beans or veggies you so happen to have in, anything goes!.

Sausage, Bean & Veggie Hotpot

Sausage, Bean & Veggie Hotpot

Great for family or grown up dinners, toddlers, bigger kids, vegetarians (using veggie sausages obviously!), mid-week suppers, weekend slowies, winter warming

Serves 4 to 6 big appetites (or a family of 4 TWICE!)

a tablespoon of Sunflower Oil

6 – 8 Sausages, meaty or veggie

an Onion, diced

2 cloves of Garlic, finely chopped

2 Carrots, sliced

a Parsnip*, diced

300g of Pumpkin or Butternut Squash*, large dice

a generous pinch of Chili Powder

2 teaspoons of dried Oregano or Mixed Herbs**

2 x 400g tins of Chopped Tomatoes

2 x 400g tins of Beans (Cannellini/Butter/Kidney/Haricot/Flageolet all work brilliantly or a mixture of any of them!), drained and rinsed

Salt & Pepper

600g of washed and peeled Potatoes (about 3 medium sized), finely sliced

300ml of hot Beef Stock (or veggie stock if you’re using veggie sausages)

Special Equipment: A Large Lidded Oven-proof Casserole Dish that can also go on the hob

* Please feel free to vary your veggies as to what you have in, you can happily substitute with any sturdy veggies like sweet potatoes, swede, turnip, peppers, celery, celeriac, chard, green beans, cauliflower etc.

** Or fresh herbs like rosemary or thyme all work wonderfully if you so happen to have any, my preference is for fresh rosemary.

Pre-heat your oven to 190ºC/Gas Mark 5.

Heat the oil in the Casserole Dish. Fry the sausages until a little browned all over. Set aside to cool, and when cool enough to handle cut into 3 or 4 pieces. Set aside until later.

In the same casserole dish add the onions and garlic and fry in the fat left from the sausages on a medium heat for 5 minutes, stirring regularly so nothing catches. Then throw in the carrots, parsnip and pumpkin or butternut (or your other chosen veggies). Continue to cook for a further 5 minutes, stirring at intervals.

Stir in the chili powder and herbs, quickly followed by the chopped tomatoes, beans and the set aside sausages.

Bring everything to a simmer and season generously with salt and pepper.

Sausage, Bean & Veggie Hotpot

Take off the heat and arrange the sliced potatoes over the top of the hotpot. Pour the hot stock over the potatoes, place the lid on the top and slide into the pre-heated oven for 45 minutes. Remove the lid and bake for a further 45 minutes.

Hotpot

The hotpot’s ready when the potatoes have browned a little on top and are completely soft and tender.

Sausage, Bean & Veggie Hotpot

simple2012smallCredit-Crunch-Munch

I’m also entering my recipe to Ren of Fabulicious Food‘s Simple and In Season challenge, since it uses plenty of seasonal goodies. This month the event’s hosted by Cake, Crumbs and Cooking. And to Helen of Fuss Free Flavours and Camilla of Fab Food 4 All‘s Credit Crunch Munch event, as this is a particularly frugal munch!.

A Year Ago on the Blog: Cheesy Biscuits for Half Term

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