Looking out of the window earlier this morning, the garden seemed like it had been dusted with a sprinkling of finely powdered icing sugar, as a layer of frost had settled all over. Fresh, frosty mornings are always a good excuse to snuggle under the duvet for an extra five minutes (especially as it’s so cold at 5.00am)
, but every Wintry frost-filled day is another one closer to Spring. Evenings are beginning to stay lighter, plus we’ve had bright yellow sunshine & crisp blue skies, bringing a little hope that Winter is on the wane (although it’s been snowing up the road from here & I’m not shedding the thermals just yet).
Here we are speeding through January, the sugar-free month of sparseness & salads, wine denial & working out, when fast food becomes forbidden. Whether you’re worn out or just going without, it’s bound to make people a bit tetchy to say the least! At times like these, you need food that’s quick, easy & satisfying – when you’re not feeling up to much, the last thing you want to be doing is faffing around in the kitchen. Meals can become a bit boring if you’re not careful too. It’s far too easy to open a packet of something or do the dial-a-dinner thing, but they don’t tend to hit the spot very often or for very long (usually resulting in ransacking the cupboards for something else afterwards). This is where a little planning & preparation can help you have dinners done & dusted.
As you probably know by now, I’m a fan of being prepared & getting meals portioned up in pots, frozen for fast fixes of our favourite foods. Bread is blitzed into breadcrumbs, chucked in bags & frozen, ready for these occasions. At the weekends, I like to get a couple of chickens in & fillet them, freezing the legs in pairs (these are great for simply defrosting & chucking in the oven with some olive oil, lemon, fresh Rosemary & garlic) & the carcasses are turned into stock for risottos, soups & gravy (nothing gets wasted!). The chicken breast can be turned into a variety of dishes – my Friday Night Fakeaway or Aisha’s Kick Ass Curry spring to mind, but another favourite of ours is my baked crispy breaded chicken. This tasty panéed chicken dish is quite possibly the easiest 
meal to prepare, satisfying those cravings for fried fast food without actually being fried. Leftovers can be frozen for future lazy suppers, lunchtime wraps with salad or even sliced & tossed in pasta with a little homemade tomato sauce & a few roasted peppers. To pané means to coat in a little flour, egg & breadcrumbs (in my last blog, I did this with arancini to make crispy risotto balls). The only tip I will give is you need to keep one hand for the dry ingredients & one for the wet, otherwise you’ll end up with panéed fingers!
These beautiful breadcrumbed chicken pieces can be baked in the oven & dished up faster than a takeaway can be ordered & delivered (yes, really – plus they’re much cheaper & so much healthier, with no hidden ingredients). If you’re filleting a chicken, a medium sized one makes enough to feed four people generously, just add sides & a salad! Ready to try making your own? Hands washed, aprons on & here we go!
What you need:
2 large Chicken Breasts (you can get 8-10 pieces from this)
2 Eggs, beaten in a shallow dish with a tiny pinch of salt
8 slices of Bread (any bread you like)
2oz Plain Flour, in a shallow dish
Zest of a Lemon (wash it well in soapy water first!)
Quarter teaspoon Sea Salt
Quarter teaspoon freshly ground Black Pepper
Quarter teaspoon Cayenne Pepper
1 teaspoon fresh Thyme or Oregano (optional)
Extra Virgin Olive Oil (about 2-3 tablespoons, but keep the bottle handy as you may need a bit more)
What to do:
Pre-heat the oven to 210*C & drizzle half the olive oil around the bottom of a roasting tin. Set aside for later.
Blitz the slices of bread, a few at a time, in a food processor until fine breadcrumbs.
Add the salt, pepper, herbs & lemon zest to the breadcrumbs, then give it a good mix. Set aside for now.
Prepare your chicken breasts. Using a sharp knife, slice them through the middle as if you were butterflying them – lay them flat on the board & slice across from left to right. Remove the small piece from underneath that looks like a mini-fillet. Taking a pair of kitchen scissors, cut out the white piece of thin tendon that will be sticking out (it won’t cook out, it will just make your chicken curl up & taste like chewy elastic).
Dip a piece of chicken in the flour & shake off the excess, then lay gently into the beaten egg.
Using your other hand (so you don’t pané your fingers), move the chicken about to coat in the egg, then shake to remove the excess.
Place the wet chicken piece into the breadcrumb mixture & coat well on both sides, patting it on to ensure even coverage.
Lay it in the roasting tin & repeat the process with all the other pieces of chicken, until all are breaded. Wash your hands thoroughly.
Drizzle the remainder of the oil generously over the chicken portions & place the tin in the centre of the oven for about 20 minutes. Halfway through cooking, give it a good shake to loosen them from the tin & flip them over. Because it’s thin, the chicken will cook faster & the crumb coating will stop it drying out.
When cooked, the breadcrumbs will be golden & crispy. Test one by cutting in half – the meat should be white inside. Transfer to a warm plate & serve immediately with homemade chunky chips & a crisp green salad or corn on the cob & minted petit pois. That’s it!
These crispy, crunchy chicken portions have a slightly spicy kick, so I like to serve them with a bowl of my chilled homemade tomato sauce (it’s not just reserved for pasta) or a cooling Greek Yoghurt dip to soothe the tongue. Blue cheese dip, salsa & pesto all go well with these too, so it’s up to you how you dress them up!
These breaded beauties are perfect for supper on the sofa, snuggled up with your other half & a glass of chilled wine or fizz. If there are any extra pieces, pop them in the freezer & defrost when you need them. Just reheat at 180*C in the oven for 10-12 minutes (poke with a 
sharp knife to check they are piping hot before eating), or simply layer them cold in a sandwich, wrap or salad for lunch the next day. Try adding a teaspoon of pesto to a tablespoon of Greek yoghurt, spread on seeded bread & pile up with pieces of crispy chicken & snipped up sundried tomatoes for a luscious lunch.
So when you’re craving crunchy crispy chicken, forget the dial-a-dinner & bake a batch of my beautiful breadcrumbed chicken instead! Stay hungry! A 😉 x
blur into one another & before you know it, you’ve got a glass of fizz in one hand, a saucepan in the other & a houseful of hungry guests. Juggling your many hats is not an easy task – there’s the Work you, the Home you, the you who everyone turns to when things go backside up & then there’s the you who feeds everyone. Having a little time in reserve for yourself is rare & when you do get a bit of spare time, everyone wants a share of it. Sometimes, you have to be a bit selfish because if you don’t look after yourself, you won’t be able to look after anyone else. This time of year can be a real drain on you too, both physically & mentally, so we all need a bit of help every now & then (& a lot of coffee!).
couple of (or ten) extra portions of everything & freeze them for future meals – there’s very little effort in peeling a few extra potatoes or chopping another couple of carrots (especially if you delegate). It’s like having your own fast food outlet in your freezer & all you’ve got to do is decide what you want for dinner! Trust me, after a long day at work & being tightly packed on a train for an hour, plus having at least a 20 minute drive home, you really don’t want to be faffing around with food when you get there. Be kind to yourself & with a little planning, you can be organised like a cooking ninja (just think of me as your Foodie Godmother).
potatoes, crisp roasted parsnips & a golden-crusted, velvety cauliflower cheese, it really hits the spot! Leftovers are deliciously lovely – slice thinly for nibbling with cheese & crackers, layer with salad in sandwiches & a feisty mustard mayo, or chuck chunks into a creamy, cheese-enveloped pasta bake. I’ve fried it for breakfast, created some fabulous frittatas & it’s even graced a few of my homemade pizzas too!
taste. The gorgeously gooey glaze gives it a deep rose tinted finish & the scent will definitely make you feel Christmassy! As it’s the time of year for making mulled wine too, I must confess that I have on occasion added the spices from my homemade version the night before (you can see some of the wine-coloured, slightly sozzled oranges in the photos below), with a few fresh spices thrown in – waste not, want not! This could possibly be the shimmering jewel on your table for Boxing Day & beyond. Ready to get your Glammon? Hands washed, aprons on & here we go!
(including that paper circle around the edge), as you want all the lovely spices to impart their fragrant flavours into the meat.
Bring to the boil gently, then turn down the heat until it’s just a bubbling simmer. It’s a bit like giving the gammon a spicy bubble bath & you don’t want any spillages.
Put all the glaze ingredients into a mixing bowl & mash together. Make sure everything is mixed well into a gooey, gloopy syrup. Pour all over the gammon, making sure you coat it all over the top & sides thoroughly.
rest for half an hour (I like to cover mine loosely with foil or greaseproof paper – just make a dome shape over the dish, so it doesn’t touch your glazed gammon).
You won’t need to call your guests to the table – once your gammon is ready to dish up, there will be a queue of shiny little faces at the kitchen door waiting to taste it. If you do have any leftovers, try some of the suggestions I’ve made above (especially the pizza one – here’s the link to my pizza dough recipe to give you a bit of help: 
So there’s my gorgeously gooey & ever so slightly glamorous gammon. When you’re fed up of turkey or just fancy something spicy & special, get your Glam-mon! Stay hungry! Aimee 😉 x
party, we have zoomed through a newly frosted November at warp speed & driven straight into December! If you’ve been following me on social media, you’ll know that our Son has graduated from University in November (cue lots of photos & two extremely proud parents!). Seeing him there in his cap & gown, clutching his well-deserved Degree, was one of those moments I won’t forget! He’s probably reading this, so I’ll just say it’s wonderful to see all his hard work (both studying & supporting himself working) come to fruition, so congratulations once again & we’re really proud of you!
One of my favourite indulgences is a large spoonful of creamy, crunchy-topped cauliflower cheese, enveloped in a silky smooth cheese sauce. Although I know you can get cauliflower all year round, it seems to taste better when it’s in season during these later months. Cauliflower is one of the most versatile veg we can eat & I’ve grilled, baked, steamed, boiled & pureed it, cooked it in curries & eaten it raw, dipped in lots of luscious pots of sauces, pesto & salsa (this came from when I was a little girl & loved to eat the stalk). 
veggie dish. Pure pale cloud-like florets, steamed until al dente & draped in the most luxurious silky smooth sauce, created with a collection of cheeses & crowned with a deeply golden crispy crust – it’s spectacular as the main event, rather than just a mere side dish & this humble vegetable should be given a bit more kudos! 
1 large head of Cauliflower (2 if they’re small or you’re making extra to freeze)
Once ready, transfer the florets carefully into a large lasagne or pie dish. Make sure they are all floret-side up & pack them well into the dish. I find this easier to do with a couple of forks or spoons, so you don’t burn your fingers. Set to one side while you make the sauce.
As the sauce thickens up, you should start to feel some resistance with the whisk. Keep whisking slowly (swap hands if your wrist aches) & when you are satisfied with the thickness, add a couple of ounces of the grated mild cheddar & whisk until melted.
drizzling slowly into all the corners & working your way towards the centre. Make sure every floret is covered with the sauce & use a spatula to scrape out any remaining in the pan – you’ve worked hard to make this & shouldn’t waste any (or you could just dip a piece of crusty bread in & eat it – call it Chef’s perks).
Remove carefully & place on a cooling rack for 5 minutes (trust me, it won’t go cold!). This will allow everything to relax, settle & generally calm for a few moments (because it will be hotter than the sun & you don’t want to burn your mouth).
So that’s my very cheesy, creamy Super Cauli-Flower Cheese-ness, in all it’s lusciously gooey gorgeousness! Make it your own centrepiece for a vegetarian dinner, or even as an accompanying dish to go with your favourite Sunday roast. Next time you want a side with substance, reach for the cauliflower & create a little cheesy indulgence! Stay hungry! A 😉 x
no different. After a 5.00am start, one pot of “slap you round the face” coffee & some hot, buttered toast, I was up & at ’em! Early mornings are special for me, when everyone else is still sleeping & I’m able to get as much done as possible. Stopping for fuel this morning at my local Sainsbury’s, chatting about chocolates to the lovely ladies who were also up early (hello ladies!), I was able to shop in blissful peace, wandering around the shelves selecting supplies to make tiny bunny toes. It was as if the world had stopped just for a couple of hours. By 9.00am, I had managed to hit four supermarkets & be back home (I think my shopping ninja just levelled up!).
a bit lighter & brighter. While baking bread this week, I decided to make my usual light, fluffy bread dough & also an enriched, sweet dough. Yes, this did involve kneading by hand for ten minutes per batch & yes, my muscles would be worthy of Wonder Woman, but it was worth every minute! For many years, I’ve been making bread with fruit in (my Husband loves it toasted with butter for breakfast), so thought I’d make some fruity buns. Now you all know how much I adore proper plumped up fruit in my baking, so I’ve usually got a handful of sultanas soaking in a cup of tea ready for baking (& fluffy bread demands squishy, sumptuous sultanas!).
Hot cross buns were so loved, someone even wrote a nursery rhyme about them, so they must have been popular! Although there are some splendid shop-bought ones out there, I do love making my own buns whenever I fancy some. My hot cross bun recipe is really easy, I promise & they freeze really well, so you can have them anytime (just leave the cross off). I will warn you, you’re going to get messy, but that’s half the fun. So, hands washed & aprons on, here we go!
1 teaspoon each of Lemon & Orange zest (wash them first!)
Once the dough has proved & is doubled in size, remove the oiled clingfilm & set to one side (you’ll need this again). Tip the dough onto your lightly floured work surface & knock it back to remove any large air bubbles – I throw it on the worktop a couple of times & this works really well. Knead it lightly for a few seconds & spread out on the worktop into a rectangular shape.
Sprinkle the sultanas evenly over the top, followed by the chopped cherries, ginger & zest. If you don’t like cherries, try adding dried chopped apricots.
Using floured hands, roll each dough lump into a ball & place on the buttered greaseproof paper, leaving roughly an inch between them.
plain flour & water in a cup using a fork, until it resembles a gloopy paste. Scrape into a piping bag & snip the end off (don’t make it too big, just enough to draw a decent sized line), then pipe crosses on the tops of your buns, which will have all snuggled up next to each other nicely & filled the gaps.
When the buns have turned a gorgeous golden colour with lovely cream coloured crosses, they should be ready. To check any bread, just tip it over & tap it on the bottom – if it sounds hollow, it’s ready! Be careful not to break up your big batch of buns!
even just individual buns. Freeze any extra ones in bags & you’ll have a treat anytime. These fluffy, flavourful buns taste fabulous just as they are, lavishly spread with butter (the good stuff), or toasted. They’re great for tea breaks, breakfast or just when you need something nice to nibble.
So when Easter comes around, why not bake some beautiful buns & share with family & friends! In fact, I might just have one now with another cuppa! Stay hungry 😉 A x
Bake in the oven for about 20-25 minutes, giving everything a turn halfway through with a spoon.
from a creamy colour to golden. Put them on a plate to cool.
Tip the whole jar of pesto into the pasta (yes, all of it). Give it a good stir around, completely coating all the pasta.
If you’ve got roast chicken in the fridge that needs eating, rip some of that up & add some to the pasta without Mozzarella.
It’s been a very busy couple of weeks here, so apologies for the delay in writing – we had three birthdays within the first three days of August, plus there are a few more to come & a wedding anniversary at the end of the month. The anticipation of August arriving always hits me as July begins & reminds me of when I was younger – birthday parties being planned by my Mum, all kinds of pastries & party foods being prepared & she would always bake me a lovely birthday cake. One year, she made me a fabulous cake in the shape of a punk rocker’s head, covered in fluffy buttercream & complete with a magnificent multi-coloured mohican hair style! Everyone loved it & we all had different coloured tongues by the end of the party! If only I had a photo of that cake, but it didn’t last very long!
My Grandma used to make the most amazing velvety rich chocolate cake, which was a well-loved family favourite. It was truly lovely – light, creamy chocolate buttercream would sandwich the fluffy, moist layers of cake together & completely coat the outside in a smooth, simple layer. Grandma would freeze some, so she always had a slice ready for unexpected visitors (you never know when you will need cake!).
have a play around to find your favourite too – my Husband absolutely loves the coffee & walnut version of this cake. One tip I will share is to go easy on the wet ingredients, as they will affect the moisture of the cake & you might just end up with a soggy mess. Cake is all about balance, so remember that when you are baking & you won’t go far wrong.
melted, let it cool for a few moments before pouring it into your buttercream (otherwise it will curdle & you will have to start again). Give it a good whisk (get the electric one out for this), until the chocolate is mixed in & then add a tablespoon of milk, just to give it a silky smooth consistency & a nice satin sheen. It should be easy to work with & thick, so you can either pipe it onto your cake or use a pallet knife to spread it onto the layers.
If you make cupcakes instead of a large cake, these are more portable & you can make all kinds of fabulous treats! Create cupcakes with googly eyes using mini marshmallows & different sizes of chocolate buttons, or make cupcake shoes adorned with pretty pink cookie flowers.
If I had to count how many single portion meals I can get from one fresh chicken, I would have to say at least ten – yes, you read that correctly: ten! That’s ten individual meals from one regular sized chicken. I’m not Merlin the Magician, I’m just a mere mortal woman who insists on getting value for money & doesn’t like waste.
Not only is it ridiculously more expensive (think of the wine you could buy!), but learning to do it yourself is a great skill to have & it’s very satisfying knowing that you’ve got meals in the freezer for when you can’t be bothered to cook.
2-3 large Carrots
Get yourself a large metal colander & place over a deep pan that covers all the little holes (I use my pasta pan for this) & tip in the carcass, veg & stock to strain through. I usually strain it again through a fine sieve to remove any sediment & that’s the stock done! 
That fabulously fragrant, golden stock will make a generous risotto for four people, or two portions of risotto & at least another four generous portions of beautiful arancini balls
Then there are the very versatile chicken breasts – these are almost double the size of the ones you get in those pre-prepared packs! Usually, I can make four kievs per chicken (coating them in homemade breadcrumbs from leftover crusts), 