Sesame Chicken

So i have never heard of Sesame Chicken before but apparently the kids i work with LOVE it so here it is there are loads of recipes online so id recommend going for one of them. But beware, in my eyes its a very sweet naughty (treat) dish. 

My Latest Creations.

Not sure what this is but i cooked some peppers, broccoli and mushrooms, then added soy and fish sauce. Then a lil boiling water placing a colander on top and steaming the salmon. 2 mins before salmon is cooked add glass noodles. Top with coriander and sliced spring onion. Scrummy!

This is a very pink beetroot and spinach risotto.

PINK!!

Halloween cup cakes.

So spooky pumpkins done and onto spooky cakes... 

Very impressed with the creativity of a 6 and a 10 year old and their pumpkins.

Delicious, dark yummy cake mix.

 

Brilliant scary Halloween icing. 

 And who ate them all????

250g butter
220g sugar
4 eggs (free range)
110g self raising flour
80g coco powder
Then add whatever goodies you fancy we did mini dark choc chips.

Pheasant, yum yum winter is coming... game season.

A pheasant purchased from a local market for only £3.50. 

Plucked and gutted by my own fair hands (I'm still a bit of a novice) and transformed into a delicious Sunday roast for two.

In the pot wrapped in streaky bacon and rosemary ready to go with a little seasoning.

After around 45 mins with lid on then 10 mins with lid off my masterpiece is complete. 

Roast pots, green beans and sprouts on the side with the most scrummy gravy but adding flour to the meat juices and whisking then add veg stock and a table spoon of red onion marmalade and squeeze then roasted garlic from the clove which come from roasting with the potatoes and whisk all together over a simmer and there you have it. Serve it all up... and enjoy.

Buttery, garlicky, special Langoustine

Ok I went to the fish monger in search of lobster for some reason even though I zero money but had a 'I'll treat myself moment'. Turns out i couldn't treat myself that much so I purchased the scary langoustine. I am so glad i did.

When I'm world famous and rich i will have a few more than 2 on a plate but popped on top of linguine pasta it was a tasty treat dish.

Ingredients:

2 Langoustine (or how any you wish for or can afford).

50g ish Butter.

3/4 Cloves garlic

Flat leaf parsley

1/2 Red chilli

Linguine

I made this up so bare with the lack of exact amounts.

-Pop on the hob two pans of salted boiling water for pasta and fishes.

-Get prepped so finely slice or crush garlic into butter add a little of the parsley too and mix, mix, mix.

-Add pasta to water will take roughly 10 mins to cook.

-Put langoustine in boiling water for 3/4 mins, then remove  and when cooled a tad, butterfly then as in photo (cut them not all the way through but just so you can open them up to expose the meat).

-Blob and spread the garlic butter over the meat and pop under the grill for a couple of mins.

-Drain pasta and add a good glug of olive oil, as much finely chopped chilli as you like and a large handful of roughly chopped parsley.

-Take langoustine out and plate your dish and enjoy your treat!

I actually added little bits of smoked salmon and cream into the pasta that I found in the fridge to juzsh it up a little.

Baked Cheese cake

This was my first attempt at cheese cake so went for the baked option and YUM! if i do say so myself.

One to try the children loved it with a few raspberries and creme fraiche.

Ingredients:

150g Butter

250g Digestive biscuits (crushed)

115g Caster sugar

3 Tablespoons corn-flour

(dont think i put this in ops)

900g Full fat cream cheese (naughty)

2 eggs (free range if pos)

115ml Double cream (again naughty) 

1 Vanilla pod (i used 1/2 teaspoon extract)

zest of 1 lemon and 1 orange.

-Preheat oven 180.

-Grease 24 inch tin.

-Mix crushed biscuits and melted butter together into bottom of tin and bake for 10 mins, remove and cool.

-Turn oven up to 200.

-Mix corn-flour and sugar together in bowl then add cream cheese and whisk until creamy.

-Beat in eggs.

-Gradually add cream until smooth.

- Then add vanilla and zesty zests.

-Pop delicious naughty creamy mixture into tin over biscuit base and shake a tad to level it out.

-Pop into oven and cook until the top is golden brown and the edges are set.

-Allow to cool then put in fridge.

(try and wait till it is nice and cool as it will be even more scrummy, ENJOY!)

River Cottage Canteen.

After a gorgeous camping (staying in my boyfriends lovely white transit van) holiday in Devon, as a birthday treat I was taken to River Cottage Canteen.

 You may now see where i got my razor clam inspiration from. This starter was AMAZING as was the rest of the meal. Which was washed down with refreshing summery Elder-flower champagne.

I was so into my food I forgot to take a photo of my delicious main course of pollock.

But what a scrummy end to my pre birthday meal. My favourite of vanilla panna cotta with crunchy topping, black currants and gooseberries. Yum. While Turner couldn't wait to tuck into his choc 

brownie. I wouldn't know how amazing it was as I didn't get a taste. I blinked and it was gone! Good sign! 

All topped off with a lovely cuppa however not sure i had enough sugar for just me?!

Well done River Cottage I have waited a long time to visit you and I was not at all disappointed. Cannot wait to return soon!