Aubergine Parmigiana

Today’s post is all about one of my favourite vegetarian dishes ever, I could honestly eat this everyday and never ever get bored. With this fact in mind it’s odd that I have never made this myself before. If you’re wondering why it’s because my Dad makes it so well, that I just request it each and every time I’m at home! Lazy much!

Anyway I picked up some aubergines the other day and decided to give it a go myself, and then obviously I had to share the results with you because that’s what we do over here isn’t it?!

Ingredients –

2 eggs
40g flour
2 aubergines
600g tomato passata
400g mozzarella sliced
grated parmesan
basil leaves

Here’s what you do.

Thinly slice the aubergines, then coat them in flour and egg and fry in a pan for about 5 minutes on each side.
Now literally layer your dish with tomato sauce, aubergine slices, mozzarella and basil leaves, repeat this pattern and finish with a later of sauce and sprinkle with the parmesan.
Next bake in the over at 200C for about 30 minutes. Tip – You want the sauce to be bubbling nicely.

We had this with some freshly baked bread, but it’s also just as good with salad or as a side to go with pasta.

One top tip is that it manages to taste just as good cold, so it’s perfect for lunchtime leftovers.

Enjoy Laura xxx

p.s. sorry about the lack of picture, but all the pictures I took looked very messy. I will update with a image if I can ever get a good photo!

Cook Bake and Eat do Ready Steady Cook #4

Greetings fellow foodies and how are you this merry Wednesday? Can you believe that there’s just over a month until Christmas, how exciting is that – I’m not sure I can bear it. I’m almost buzzing with excitement and I can’t wait until it’s okay to wear my Christmas jumper in public, it’s still too soon right? Today’s post is the fourth instalment of this here Ready Steady Cook business, I bet you’re excited to see what we’ve been nibbling on aren’t you?! Well read on…

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So as Lau mentioned in her last post, we’ve sort of changed the rules of the challenge, so now it’s five ingredients and not £5. As let’s be honest sometimes you want to treat yourself which you can’t always do for just £5. The ingredients Lau picked for me were a pack of sausages, lots of raspberries, brownie mix, sweet potatoes and digestive biscuits. As you can see from the ingredients, someone fancied brownies! As for what I made, I went for a classic autumn recipe with the sausages and made a toad in the hole, which was out-of-this-world in its deliciousness. It was so good that I now want it every single week, there’s just something about the crunchy top of the Yorkshire pudding and the squishy doughy inside – scrumptious pairing if you ask me.

The toad in the hole was a breeze to make, simply

  • cook the sausages for ten minutes in your dish (add some vegetable oil so they don’t stick)
  • Combine two eggs and 140g plain flour to form a smooth paste. Then add in 175ml of milk a bit at a time, stirring continuously.
  • Pour the batter mix over the sausages so that they are 2/3 covered
  • Bake in the oven for 25-30 minutes
  • If you’re like me you’ll forget to take pictures of the finished article, whoops! It was just too good I couldn’t help it!

I served out toad in the hole with ketchup and sweet potato fries, see here for the recipe we used. An interesting combination I agree, but delicious nonetheless!

For pudding I created a new form of brownie: The raspberry, chocolate and biscuit brownie AKA brownie heaven! To make these wonderful creations you do the following:

  • Line your brownie pan and then spread the bottom with broken up digestive biscuits
  • Make up the brownie mix as per the instructions on the pack before adding in half of your raspberries – slowly stir to combine
  • Pour the mix over the biscuit base
  • Sprinkle the rest of the raspberries on top
  • Bake as per the brownie mix instructions

So there you have it, an amazingly delicious ready steady cook meal, what do you think, did I do good?

Now over to Lau for the scores, argh the pressure! Fi x

Hello, here are the scores on the doors –

Use of Ingredients – 10/10

Ingenuity – 10/10

Taste – 10/10

So full marks all round from me. Both of the dishes that Fi cooked were completely delicious, used all the ingredients well and had clever thinking so I couldn’t mark any other way!

Lau xx

 

Fruit Crumble

Is there anything more quintessentially British than a crumble in winter? I don’t think so. Whatever the fruit involved a crumble after the Sunday roast is a must as soon as the leaves turn orange. Oh who am I kidding, anytime of year will do for me!

The other weekend Fi and I happened to return to the parents house on a day that they were having a dinner party, so of course we were able to give them a hand with some of the cooking. It was so much fun as when we lived at home we used to cook together all the time, but now it only really happens at Christmas.

Anyway, today I’m going to share the crumbles that Mum and I made. We ended up making rhubarb crumbles and apple crumbles – both in individual ramekins.

Ingredients:

For the filling:
Apples and rhubarb chopped into chunks – 250g of each
100g caster sugar

For the topping:
140g self-raising flour
85g butter
50g light brown sugar

Recipe: 
Put the fruit into two separate saucepans and add half of the sugar to each pan. Simmer these gently over a low heat for about 10 minutes. The fruit needs to be soft but still look like the fruit.
While that’s happening rub together the fat and flour in a bowl – this is my favourite bit, it’s a bit messy but I find it oddly relaxing!
Add the brown sugar to the crumble topping and mix together.
Once your fruit is ready spoon into your dishes.
Top with the crumble mixture – I like to have two thirds fruit, one third crumble, but it’s entirey up to you.
Now bake in the oven on 200C until golden brown – it’s about 25-30 minutes.
Serve with cold custard – it’s the only way!

Lau xx

Chicken Liver Pate

A couple of weeks ago we were back at out parents house for a catch up after they had been away and they were preparing for a dinner party with friends. As is the Evans family way we pitched in and gave them a hand with the preparations before we headed back. This reminded me of the good old days when we used to always cook dinner together, it was so nice to be all cooking together again! As for what we made it was a bit of a mix – I helped Dad with the Chicken Liver Pate (who knew it was so easy), whilst Lau prepared the veg for the lamb course, baked bread and helped Mum with the crumbles – you can check out the finished products below. Don’t they look professional?

The recipe I wanted to share with you today though was the one for the pate as it was truly delicious and it’s something I always choose when out at a restaurant but had never considered making myself until that weekend. It really was easy to do – if you don’t mind touching squishy chicken livers or using an obscene amount of butter!

  • First off you’ll need:
  • 225g chicken livers
  • 225g butter (at room temp)
  • 2 tbsp brandy
  • 2tsps dry mustard powder
  • 1/4 tsp powdered mace
  • 1 tsp chopped thyme
  • 2 cloves garlic
  • salt and pepper

and the recipe you should follow is…

  1. Melt 25g butter in a thick frying pan and fry the chicken livers over a medium heat for about 5 minutes (until cooked)
  2. Transfer to a blender, leaving the juices in the pan
  3. Add the brandy to the pan and pour all the juices into the blender
  4. Melt 150g of butter and add to blender along with the mustard, mace, thyme and garlic
  5. Add seasoning and blend until a smooth puree
  6. Pour everything into an earthenware dish about 425ml in capacity
  7. Melt the remaining butter (about 50g) and pour on top of the pate mixture
  8. Leave to get cold before covering with foil and popping in the fridge for at least 24 hours

See I told you it was easy! I’m so glad I’ve now tried it. I will most definitely be trying this again as it was honestly so delicious. Rumour has it that the dinner party guests were so full of this that the pudding had to be kept for another day – win!

– Fi x

Christmas planning and recipe love

Happy Sunday you lovely blog readers, how are you all today? I hope you’ve got a relaxing day planned today? As for me I’m currently embracing Christmas head on with a trip to the Spirit of Christmas, aren’t I lucky! A whole day spent looking at Christmas decorations and sampling festive food is my idea of heaven so as you can imagine I am about four-foot of the ground right now!

Anyway back to today’s post of joy, I thought I’d pop in to share some of our favourite things this month, it’s weird that at the moment all I seem to be ‘liking’ on Bloglovin’ is post after post related to food – it’s actually quite obscene. I’m not sure why now more than ever, maybe it’s something to do with the turn to autumn and wanting to eat everything to keep me alive during hibernation or maybe it’s just there’s just a plethora of amazing recipes out there right now! My current favourites are; this Cinder Toffee, this yummy looking squash and mushroom pasta and these squash and mushroom tarts (ye, clearly I’m obsessed with this flavour combination right now)! Then there are these apple almond muffins, these marshmallow cups, this peanut butter snickers pie with salted caramel and of course there had to be a brownie recipe in there – look at these hot chocolate ones. You’re salivating right?!

Now I haven’t got round to trying out any of those recipes yet, but give me time and I’m sure I will! But I have tried these amazing double chocolate biscuits and these super healthy oat and banana bites. Not only are they both amazingly delicious they are also both easy peasy to make – so you must give them a whirl. I have to say that Emma‘s triple chocolate cookies are the most american tasting cookies I’ve ever made and I’ve been striving for that perfect cookie for a while! Three cheers that I’ve managed to find a recipe eventually!

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As is only logical being a BIG fan of Christmas I’ve started to think about what Christmassy delights I want to make this festive season. Here are my current top five – at the moment anyway – it’s bound to change soon! What is on your list?

Rudolph shortbread biscuits - decorated with melted chocolate and red dragées. From www.mojewypieki.com

reindeer cookies (source)

Christmas cupcake wreatha Christmas cupcake wreath (source)

DIY Gingerbread cookie garland.

a gingerbread cookie garland (source)

Melted Snowman Christmas Cookies #christmas #cookies #yum

melted snowmen cookies (source unknown)

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our reindeer cupcakes – they were so good after all!

One final thing to share with you in today’s post and that’s the wonderful chocolate moulds that exist over on Baked by me, they really are amazing! I basically want to buy them all, so make sure you’ve got some willpower when you head that way for a peruse on the site! I think my current favoruites are the parcels, the winter penguins and of course the owls; oh and then of course these buttons – so cute!  Finally anyone else what a chocolate pizza?

Fi xxx

Amazingly delicious gooey marshmallow brownies

In our October foody update I mentioned the fact that I’d recently made marshmallow brownies, so I thought it was high time I actually shared te recipe with you. You’re welcome!

The recipe is one I’d pinned to my Sweet Eats board twice, yes really twice, in the past and seemed like a logical recipe to try as after all I do seem to have a bit of an obsession with brownies. Don’t believe me? Check out my previous brownie posts, so far I’ve made: Oreo brownies, sweet potato brownies and (one of my faves the mint brownies. So of course these fantastically chocolatey Marsmallow Brownies seemed like a great recipe to attempt. As surely marshmallows (one of my favourite things) would make the perfect addition, when I think of the pairing of chocolate and marshmallow gooeyness, I can’t even form words. Just wow – talk about match made in heaven! Also don’t they just look divine?

As for the ingredients, this was another plus point as I have all the required ingredients in my cupboards already – they are staples after all. So limited preparations – perfect! The recipe suggests that you make them for Halloween, which is quite ingenious, but I honestly could not handle waiting until then, I needed to make these brownies asap!

So here’s the recipe:

ingredients_marshmallowbrownies

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1 – Mix together the flour, cocoa and sugar
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2 – Beat the eggs together
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3 – Melt the chocolate and butter together
4 – Stir all the ingredients together
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5 – Fold in the marshmallows
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6 – Pour into a lined tin (30cm squared)
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7 – Bake on 190⁰C for twenty minutes until set on top but still gooey in the middle

So easy right? And can I just say, totally delicious, full of gooeyness and crunch as well as caramelised bites of marshmallow. Divine.

I should flag that I baked these brownies for twenty minutes at the temperature specified and the top burnt whilst the middle was a tad (okay a lot) too squishy. So definitely cook these for longer and on a lower temperature if you’re not prepared to dig in with a spoon!

So what do you think do you fancy giving these a whirl? And any other brownie flavours I just have to try?

– Fi xx

This post was adapted from Pinterest Corner #32 – Marshmallow Brownies, a post originally posted on Fi’s Daily Ponderings.