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Anglesey Eggs

Anglesey Eggs recipe, eat well on universal credit

On Friday we ventured to Anglesey, in a virtual fashion, for another in Sue’s series of Welsh recipes.

Ingredients:-

4 Hard Boiled Eggs, shelled and cut in half
1 Leek, finely diced
4 Medium Potatoes, boiled and mashed
4 Tbsp of Margarine (We used dairy free to avoid Lactose issues)
2 Tbsp of Milk (Again Lactose free for us)
Salt & Pepper to season
A Pinch of grated Nutmeg
150g of Grated Mature Cheddar Cheese (Lactose free for us)
3 Tbsp of Cornflour
A additional 600ml of Milk (Lactose free for us)
50g of Breadcrumbs (Gluten free for us)
2 Tsp of Laverbread


Method:-



(1) Fry the Leek in Margarine over a medium heat until softened.
(2) Boil and mash the Potatoes adding 1 Tbsp of Margarine, 2 Tbsp of Milk and seasoning with Salt & Pepper.
(3) Add the Leeks to the mashed Potato and mix well.
(4) Spoon the Potato mixture into a baking tray.
(5) Arrange the Eggs over the top.
(6) Drizzle the Laverbread over the Eggs.
(7) In a pan melt 2Tbsp of Margarine over a low heat and stir in the Cornflour to make a Rue.
(8) Gently start adding the Milk whisking continuously until all the Milk is combined.
(9) Allow to simmer for 2 minutes.
(10) Add half of the Cheese and a Pinch of Nutmeg, seasoning with Salt & Pepper.
(11) Cook for a further minute over a low heat stirring gently.
(12) Pour the Sauce over  the Mashed Potatoes and Eggs.
(13) Place in a preheated oven at 180c for 10 minutes.
(14) Combine the remaining Cheese and Breadcrumbs and sprinkle over the sauce.
(15) Return to the oven for a further 10 minutes or until the dish is bubbling and golden brown.

This was supposed to be a side dish… Suffice to say we’ll be eating the remainder reheated this evening.

 

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Vegan - Gluten Free Yorkshire Puddings

We are far from Vegan but the Gluten Free element is required. This was a bit of a challenge Sue set herself when one of our friends who has a Vegan husband remarked that he missed Yorkshire Puddings. They're not quite like a traditional Yorkshire, but they are a pretty good alternative.
 
Some of the flours were tricky to find locally. We used Amazon.
 
Ingredients:-
 
75g Gram flour
25g Cornflour
25g Potato Starch
25g Tapioca flou2 ¼ tsp Baking Powder
¼ tsp salt
¼ tsp Turmeric
¼ tsp Dijon Mustard
¾ tsp Cider Vinegar
6 tbsp / 90 ml Aquafaba ( The juice from tinned Chick Peas )
360ml Water
Oil for the tray
 
Method:-
 
(1) Add all the flours, Baking Powder and Salt and whisk them together.
(2) Combine Mustard, Cider Vinegar, Aquafaba & Water and whisk together.
(3) Pour the liquids into the dry ingredients, whisk together until smooth and bubbly.
(4) Pour into a jug and rest for 10 minutes.
(5) Add Oil to muffing tray and heat until smoking hot.
(6) Fill the tray with the liquid almost to the top and cook for 30 / 35 minutes at 220c until golden and crispy.
 
We made two batches one cooked 5 minutes longer (35 minutes) which had a better texture.

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Disaster Aversion Culturally Disrespectful Tapas!

A few days ago I commented that we don't like things going to waste. I think I doomed us.
 
We have been gifted two fridges, which is great as we don't have a freezer we've been able to use the freezer boxes to store left-overs when we cook too much and the odd “Special Offer” I come across in the supermarkets. But then..... One of the fridges went a little mad the other evening and froze everything. So if it want's to be a freezer that's cool ( Well colder then cool actually! ) but frozen Carrots, Celeriac, salad etc. is not a great gig when it thaws out. So we had to swap the fridges around, accept that one is now pretending to be a freezer and use up everything we could salvage this evening.
 
This was the unholy but very tasty result......
 
 
 
Oh a bit of dressed salad!

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Kofta bi Tahini recipe, eat well on universal credit

 

Around the world takes us to Jordan next with Kofta bi Tahini 

THIS S A STOCK SHOT. My photograph was dreadful! (as was my presentaton!) Please also note that the Lemon in this reciipe is overwhelming. Maybe just use one Lemon?

Ingredients:-
 
Tahini Kofta
 
For the Kofta:-
 
500 g minced beef
1 onion chopped
1 cup chopped parsley
1 tomato chopped
2 tablespoons olive oil
1/2 teaspoon salt
1 tsp All Spice
1 tsp Turmeric
1 tsp dried Mint
pinch of cardamom
 
For the topping:-
 
Potatoes sliced into thin rounds.
 
For the Tahini sauce:-
 
1 pot of Tahini
Juice of three lemons
Salt
4 cups Boiled water 
 
kofta Method:-
 
(1) Very finely dice parsley and onion and add them to the minced Beef.
(2) Add  the tomato, olive oil,salt and spices and knead them into the meat mix.
 
You can either spread the mix into a large oven proof casserole to cover the entire base or you can form the mix into ovals. If you go with the flat version, make indentations in the meat with your fingertips, this will help the meat take up the flavours of the sauce.
 
Bringing it all together:-
 
 
(1) Bake the Kofta in the oven for 20 minutes.
(2) Fry the sliced Potatoes, boil or bake them until they are slightly softened. 
(3) Arrange the Potatoes on top of the Kofta. 
(4) Mix Tahina and Lemon juice together, the Tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in colour. 
(5) Slowly add the water while stirring to keep the mixture smooth. 
(6) Pour sauce over Kofta until you cover the Kofta and Potatoes. 
(7) Cover the casserole with foil, poke a few holes in the foil to allow steam to escape. 
(8) Bake in the oven on the lowest rack at 220c for 20 minutes. 
(9) Remove the foil and cook until the sauce thickens.
(10) Brown under grill for 1-2 minutes
 
We served ours with Coleslaw and a bit of dressed salad. But really all we could taste was Lemon - Lemon, oh and Lemon. Which we can still both taste this morning!
 
 

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Coleslaw with Lemon recipe

Necessity is the mother of invention, as they say. A month or so ago we wanted a bit of a side dish to go with a meal but didn't have much in.
 
We had ½ a Celeriac, some Onions and a couple of rather sad Carrots. It's amazing what you can create (Or more specifically Sue can invent) from next to nothing. We've had similar versions on several occasions but today's was the best so far. It knocks the spots of shop bought Coleslaw.
 
Ingredients:-
 
Onions, Celeriac, Carrot. All finely sliced in roughly equal proportions
A dash of White Wine Vinegar
The juice of ½ a Lemon
Fresh chopped Parsley (Just for a bit of colour)
Mayonnaise
 
Method:-
 
(1) As simple as mixing everything together and serving really.
 
The crunch of the Celeriac and the sharpness of the Vinegar and Lemon really work well together.
 
 

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Baked Fusilli recipe
 
Our little “Around the World for £4 or less” experiment took us to Italy this evening. What else would you cook on a budget from Italy? It had to be pasta really....
 
The Pasta should really have been Ziti which is a tubular pasta and would have held the sauce better. But we're tight, it's bitterly cold out and the local supermarket don't be a Gluten Free version anyway. Enough excuses, Fusilli did the job fine!
 
This is a recipe Sue created from two traditional recipes combined to keep it within of £4 budget. It's as traditional as possible.
 
Ingredients:-
 
Pasta of your choice ( We're not shapist here.....)
Oil (Olive if you have it. We didn't and used Vegetable Oil)
2 Onion chopped – 1 large, 1 small
3 cloves of Garlic minced
500g Minced Beef (Or Pork and Beef if you prefer)
2 tbsp Tomato Purée
1 tbsp dried Origano
1 tsp Dried Rosemary
½ tsp Chilli Flakes
1 tin chopped Tomatoes
5 tbsp Butter or Margarine
200g Cream Cheese (Philadelphia or shop own brand)
2 tbsp Basil, part to garnish
50 g Grated Italian style Cheese
100g Grated Mozzarella
1 Egg
Salt to season
 
Method:-
 
Making the Mariana Sauce
 
(1) Heat the tin of chopped Tomatoes and add the Butter, ½ tsp of Salt and an Onion sliced in half.
(2) Stir then let simmer for 15 minutes. 
(3) Remove the Onion and set the sauce aside.
 
Meat Sauce:-
 
(1) In a large frying pan add chopped Onion and Garlic to the Oil and fry until translucent.
(2) Add the Chilli flakes and Herbs and simmer.
(3) Add the mince and cook through until browned.
 
Pasta:-
 
(1) In a separate pan boil salted water, ad the Pasta and cook until Al Dente.
(2) Drain the Pasta.
(3) Add the mince mixture to the Mariana Sauce, add the Tomato Puree and a few spoonfulls of the Pasta water.
(4) Simmer for a further 10 minutes.
 
Cheese Sauce:-
 
(1) Mix the Cream Cheese and half of the grated Italian style Cheese, 1 Egg and a pinch of Salt.
 
Bringing it all together:-
 
(1) Drain the Pasta and add to the mince and sauce mixture. Stir and make sure the Pasta is well coated.
(2) In an ovenproof dish layer the Pasta mix then the Cream Cheese mix and repeat.
(3) Top off with Mozzarella and the remaining half of the Italian style grated Cheese.
(4) Bake at 180c until the topping is slightly browned and the whole disk is piping hot.
 
We served ours with a little dress salad and home-made Garlic bread.
 
 
  1. Sausage, egg, chips and beans
  2. Fijian Bure Pie recipe!
  3. "H" - Honduras - Arroz con Pollo
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