January 2014 Eats

Hello lovely people and welcome to our little update on what foody delights have been occurring with us this month. Wow January has been a long month, but as you can see we’ve mainly managed to survive it by eating lots of yummy things! Yay to us right.

January Eats

RSC#5 – Cod with bacon and a tomato sauce
Butternut squash pasta
Butternut squash risotto
Steak and potato wedges – the stuff of dreams!

Apple and Blackberry Crumble
Bourbon Biscuit brownies (as see on this rambling corner)
Avocado brownies
Bread & Rolls
Granola (coming soon I promise!)

Dinner at Five Guys
Pizza and quiz fun at the Elephant on the Hill
Brunch at Tom’s Kitchen. Look out for a post about this soon.
Drinks at the Tinder Yard
Dinner at The Seahorse Pub (One of our favourite places ever – their sticky toffee pudding is to die for)
Lunch at Denbies Vineyard

What about you lovely people? What have been your food highlights this month?

Lau xxx


Super-Simple Turkey Enchiladas

Greetings lovely friends, how are you today? I hope this Thursday is treating you well? Today I thought I’d share one of our staple meals, which *shock horror* we’ve never shared with you lovely lot – our turkey enchiladas. How remiss of us, how can you ever forgive us? I really hope that one day soon you can!

Anywho we made this a few days ago and it really is the yummiest recipe around and, as it’s this blog, it’s also simple indeed! It’s one of those recipes that you can make without having to visit a supermarket, or at least we can as we ALWAYS have all the ingredients to hand. And I promise you that it’s the most brilliant recipe to warm you from the inside out on any dreary January day! Read on to find out how you make it and what you’ll need. Oh and if you fancy making a veggie version check out our bean enchilada recipe here.

  • tortilla wraps
  • cheese
  • spices – 1 tsp paprika, 1 tsp chilli pepper
  • two turkey breasts
  • A jar of passata
  • A couple of tins of kidney beans/lentils/chickpeas
  • soy sauce
  • A selection of veg – we always do mushrooms and peppers
  1. Start off by frying your turkey (cut into thin strips) and chosen veg in a smidge of soy sauce
  2. Meanwhile heat up the passata, tinned beans/lentils, etc and spices
  3. Grate your cheese
  4. Once the turkey is cooked and the veg softened add to the sauce which should have reduced and be smelling AMAZING!
  5. Spoon some of the sauce into your serving dish (a lasagna bowl works a treat)
  6. Then take your first wrap and spoon in two spoons of the turkey/veg/sauce mixture and sprinkle a touch of cheese over. Then roll up and pop into the serving dish
  7. Fill the rest of the wraps in the same way until you have a full dish. We usually manage four wraps with the above ingredients, but it really depends on how full you fill them!
  8. Spoon the remaining sauce over the top of the rolled up wraps and finish with any left over grated cheese
  9. Pop into a preheated oven (180 degrees) and cook for 20 minutes until the edges of the wraps are crispy and the sauce is bubbling.
  10. Best served with a side of salad plus some guacamole or Nando’s Perinaise.

See I told you it was super easy, didn’t I! Let us know if you give it a whirl! So what are your go-to/fail-safe recipes? Does anyone else have enchiladas as one of theirs?

– Fi xxx

Butternut Squash Pasta

Greetings my little food lovers. I hope this day is treating you well. Yippee for it being Friday hey!

Today I wanted to share a delicious dinner idea that Fi and I had earlier this week. Let me start by giving you a bit of background; Fi has been wanting to make this recipe from Country Living for ages and ages and on Tuesday we finally got around to doing it. We changed things a bit so I’m going to add what we did below, so you can either use our version or use the real recipe linked above (it’s for two people).

Ingredients – 

  • 1 butternut squash
  • 1/4 cup of double cream
  • 30 grams grated parmesan
  • 150 grams of penne pasta
  • salt and pepper

What to do –

1. First off roast the butternut squash. Peel the vegetable and cut it into chunks, then mix with some olive oil and put into a roasting tin for 40 mins at 200C. [We actually did this the night before so that the squash was all ready to go the next day].
2. Once the squash is roasted set your pasta to cook as per the pack instructions. Meanwhile blend the cream and roasted butternut squash together with a bit of seasoning to make a paste. *At this stage you will have quite a lot of the paste. As there was only the two of use eating, we decided to freeze half of the paste for another day.*
3. Once the pasta is cooked, drain and return it to the saucepan. Now add in half of the parmesan and the butternut squash paste and mix together.
4. Put the mixture into a ovenproof dish and sprinkle with the rest of the cheese.
5. Place in the oven on 180C for about 20 minutes. Basically you want the cheese on top to melt.
6. Now eat!

Squash Pasta2

Guys, I honestly can’t explain how good this tasted! Especially as it was consumed after some half marathon training in the cold and windy weather. I think that made us both appreciate it that extra bit more!

If you try this then do let us know your thoughts.

Lau xx

p.s. we’re planning on using the leftover butternut squash paste for a risotto or something similar, so of course we will update you on how that goes.

Christmas Recipe plans

I think it’s fair to say that Lau and I have shared before that for us Christmas if about the two ‘F’s: Family and Food. So today I thought I’d share some of the recipes I hope to make over the next few weeks. The recipes are a mix of old and new/favourites and newbies. If you have any other suggestions let us know and who knows we might add them!

Hot Chocolate – Nothing can beat it when you’re watching a Christmas film or playing board games with the family. I think this year though I might try this Toasted Marshmallow Hot Chocolate from How Sweet Eats. How amazing does that sound? I feel the texture will be akin to the river in Charlie and the Chocolate Factory!

Marshmallows – I had no idea you could make them so easily, but now that I do I’m thinking these would be perfect with the hot chocolates!

One hot drink I’ve never tried is Eggnog and I feel like amending that this year, maybe at the parentals’ Christmas drinks party before Christmas. Especially as it looks so easy, thanks Rosie for sharing the recipe for hot and cold eggnog.

Mince Pies – Mum’s recipe where the lids are stars, super-cute!

Stained glass window biscuits – we used to make these as a kid and they were so cool. I definitely want to find time to make them this year too, especially after being inspired by this Domestic Sluttery post here recently, where they made something similar. Such cute Christmas stars!

Sausage Rolls – Dad does the best ones having been taught by Nanna, but this year I fancy trying a twist on the recipe that I saw in Emerald Street recently. They shared a Ginger Pig recipe for pork and cranberry sausage rolls – don’t they sound divine?

Reindeer Cakes – We often make the reindeer cupcakes we shared here, but I think this time I might make chocolate balls that are transformed into reindeers. I’m thinking either truffles or chocolate crispy cake. That could work right?


What are you planning on making this Christmas? Any of the same things as us and are they favourite recipes or are you introducing some new ones too?

– Fi xxx

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…


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


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

Ready Steady Cook #3

Hello foodie friends and welcome to part 3 of our attempt at Ready Steady Cook. If you need a reminder of past events then check out Part 1 and Part 2 here.

I’m going to start off by saying that we have slighty changed the rules around here. Basically we’ve realised that £5 is a pretty tough amount of money to get enough ingredients to do two courses. With that in mind we have updated the rules (see them here) so that instead of a £5 limit there is a 5 item limit. So the buyer picks five ingredients and challenges the ‘cook’ to make a two course meal for two people with them. All makes sense yes?

So onto part three of the challenge. Below are the ingredients that Fi picked for me to cook with.


Turkey steaks, blue cheese, creme fraiche, caramel chocolate and shredded wheat.

Obviously with ingredients like this I knew I would be making a main course and pudding – nothing knew there then. I swear sometime soon we will end up with a starter and main in this challenge!

So first off I decided to make a turkey pasta dish with the turkey, blue cheese, creme fraiche and other ‘store cupboard’ ingredients. Here’s what I did.

  • Chopped the turkey steaks into smaller chunks.
  • Prepare and cook the pasta as normal, I also added some leftover broccoli that needed using up into the pan to cook with it.
  • While the pasta and turkey are cooking start on the sauce. Here I used a basic white sauce recipe then at the end I added a good chunk of blue cheese and a generous spoon of the cream. Stir this until you get a really creamy sauce.
  • Once all these are cooked drain the pasta/broccoli and add the turkey and blue cheese sauce to the pan.
  • Mix together – we also added some spinach leaves as we always have these in the fridge.


So there we have it – a delicious blue cheese and turkey pasta for our main course. Seriously this was so good that I am debating using blue cheese in all future sauces from now on.

For the pudding my first thought was to melt the chocolate and mix it with the shredded wheat – kind of like your basic Easter nests – to make a tray bake. I then thought that I could take the Halloween theme and cut up the tray-bake into coffin shapes and give out to trick or treaters. So that was the plan, except then I actually started and I realised that caramel chocolate reacts differently to being melted than normal Cadbury’s chocolate. Basically it started to cool straight away, I don’t know if it’s because I used the microwave or if it’s just the caramel factor but I literally only had time to mix the two ingredients quickly together (using a lot of muscle) and shape into ball shapes before they had hardened! So we had truffle shaped caramel chocolate shredded wheat things. Not the best looking things, but quite tasty – if you could deal with the chewiness that is.


So now over to Fi for her scores on the doors!

Use of ingredients: 8/10 – I thought the two courses were a fairly obvious choice for the ingredients, but they all worked so well that I can’t mark Lau down for that!

Ingenuity: 7/10 – The idea of chocolate coffins was inspired (even if it didn’t work) so I’m going to give Lau a 7/10 for ingenuity. Plus blue cheese in a sauce was the best thing ever so extra points for that!

Taste: 8/10 – everything was truly delicious and I could eat that pasta dish every day for the rest of my life and still adore it!

Lau xxx