When I was at secondary school I had my first cooking lessons in Home Economics, it was fantastic, a whole classroom had been kitted out into mini kitchens and we worked two to a kitchen.
I am sure that all of my class would be able to make the basic recipes that we learnt in those afternoon lessons, one of the first recipes we were ever given was a meatloaf recipe and it dawned on me the other day what a great staple this is for the summer as meatloaf can be eaten hot or cold, with sauce and vegetables on a plate or it makes the perfect picnic snack cut up into bite size pieces.
I took a look at my 1980’s basic recipe of mince, onion, egg and breadcrumbs and I took it one step further to make it even more tasty. I’m really pleased with the outcome and can assure you it is still as simple as it always was and cooks in an hour in the oven.
I’m sure you can adapt it too to include your favourite ingredients
I’m including this recipe in the Morrisons ‘Light Summer Family Meals’ category
Disclosure: This post is an entry for the #MorrisonsMum Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool
I love seafood and when on my recent Morrisons shopping trip to discover their I’m cheaper bargains I found a tray of Seafood that looked so inviting and cheap! I snapped it up for the £2.00 with the thought of the delicious risotto it would make.
As mentioned before, making a risotto is a labour of love as you stand over it stirring and pouring in ladle by ladle of stock waiting for the rice to absorb it before adding more
you are the lucky owner of a Sage Multi cooker then life is a lot easier, as all that is required is sautèing off the initial onion, veg and rice and adding all the ingredients before switching the machine to the risotto setting.
Hey presto! Risotto cooks itself and Heston Blumenthal says so too if you don’t believe me!
I love my Sage Multi Cooker. I have had it now for a couple of months and it has already done so many different meals for me, it is wonderful to work with and although it may cost more than an off the shelf slow cooker in my opinion it really is worth while as it offers you so much more.
Here are a couple of my risotto recipes to date that are in season now
I’ll be bringing more risotto ideas your way but in the meantime here’s the recipe for my Seafood risotto.
When you find the Family Meals and Kids Approved labels on the images it means the girls ate it all up.
I went a bit mad shopping before Christmas, well not totally mad but cocktail sausages must have been on my mind as I stacked the freezer with them.
Admittedly they are all different tastes, like Cumberland, or lamb ones plus the usual pork ones too.
So when I was sorting out my freezer and came across more cocktail sausages I knew exactly what I’d do, an English Breakfast quiche, after all think sausage, eggs and bacon and what comes to mind? An English Breakfast, right?
It has been the perfect lunchtime snack this week and the girls have nibbled a bit after school too. Dad will happily polish off a slice when he gets in famished after his day at work too.
My usual ratio for a quiche is 2 eggs – 300ml milk, sometimes I may add some yogurt (natural) or some cream if it needs finishing off too. Adapt as to whatever you find in your fridge and remember this makes a perfect family meal which can be frozen too.
English Breakfast Quiche
1 large onion
drop of olive oil (or knob of butter)
4 rashers bacon
6 chipolata sausages
150 g cherry tomatoes
2 eggs (medium)
300 ml milk
salt and pepper to season
1 pack of ready to roll shortcrust pastry
1 x 24 cms flat dish
- Take out the pastry from the fridge 30 minutes before rolling to allow it to come to room temperature.
- Peel and chop the onion finely, fry in a drop of olive oil or butter until golden and soft.
- Chop the bacon and sausages into bite size pieces and add to the onions, fry gently until cooked.
- Add the mushrooms and fry for a couple of minutes to soften and colour towards the end.
- Roll out the pastry and line a greased 24cms pie dish, prick the bottom with a fork, line with baking paper and add ceramic beans, bake blind for 15 minutes. (180 C)
- Remove the paper and beans and place the onion and meat mixture on the bottom of the flan, spread evenly over the base and dot the halved cherry tomatoes on top
- Whisk the eggs in a jug add the milk, season with salt and pepper and pour over the filling.
- Place in the oven at 180 C for 35 minutes or until your quiche is firm to touch and golden on top
- Perfect for all the family, can be eaten hot or cold.
When I was researching for my handy list of 10 things to make with a Bolognese sauce I mentioned my list to my brother who’s a chef and he said as quick as a flash ‘You’re missing Cowboy Stew.’
So I researched a little further and came across Corey’s recipe for Cheesy Crockpot Cowboy Casserole
I love that it’s a slow cooker recipe, I love that it’s so economical and tasty but I love the name which appeals to kids and dads too – apart from my girls who quickly renamed it cowgirl stew because we don’t do boys in this house.
Corey’s recipe is American and uses cups so I’ve converted her measurements and I’ve made a few subtle changes as I have no Mrs Dash but I would LOVE to try it out, anybody seen it in the UK?
This is a one pot meal, including beans, meat, potatoes and vegetables, sprinkled with a healthy handful of grated cheese before serving I think the family will love it.
Yeee-ha! (Had to be done)
[yumprint-recipe id=’12’] Here’s a cowgirl’s portion
If you’re looking for a pork stew slow cooker recipe then this Spanish pork and chorizo stew could be the one for you, it turned out even better than I imagined and it was an economical meal to produce.
Slow cooked Spanish pork and chorizo casserole
Ingredients for 6
800 g Pork shoulder steaks cut into cubes
4 Heggies chorizo sausages
3 tbsps seasoned flour (salt pepper and mixed herbs)
olive oil for browning the meat
2 Peppers – 1 red 1 yellow de-seeded and chopped
1 red onion
2 cloves of garlic
1 tin plum tomatoes
1 tsp chilli flakes
Pre heat the slow cooker on high
Toss the pork in the seasoned flour and fry in the hot oil to brown on all sides and add to the slow cooker
Stir the peppers, leeks and garlic in the frying pan and cook gently for a couple of minutes add to the slow cooker
Soften the sliced onions in the microwave on high for 3 minutes and add to the slow cooker add to the slow cooker
Cut the Heggies chorizo sausages into slices and brown in the frying pan, there’s no need for oil as the sausages will let out their own.
Add to the slow cooker along with the tin of tomatoes, half a tin of water and the tsp of chilli flakes, stir the ingredients well and cook on low for 7 hours.
This meal can be eaten on it’s own or accompanied if desired with mash and vegetables. It can also be frozen
Disclosure: Heggies of Hereford sent me a hamper of meat to cook and enjoy, in this recipe I have used 4 of their delicious chorizo sausages and they added the perfect ‘kick’ to the meal