Preserved Lemon Chicken Tagine ūüć謆


There’s really something fantastic about this dish and its depth of Moroccan spices without too much heat.  The heady scent of cinnamon and cumin with the lemon is filling our home.   Taking me back to our holidays in mesmerizing  Marrakesh,  Jack frost  and the icy fog is banished from my thoughts.  Tantalising our senses, I dream about Morocco and all the amazing experiences and food flavours, which are so easy to cook.

Tagine is a traditional clay pot used in Morocco for placing in an oven or fire pit.  If you don’t have one just use a solid casserole pot with a lid.  You usually start off the dish by frying/browning the onions and meat.  Once all the ingredients are added it can be placed into the oven to slowly cook, let all the flavours do their magic! Continue reading

Creamy Leek and Potato Soup 

 

img_4971

 

Creamy and warming delicious Leek and Potato Soup, its easy and quick to make with step by step video, pictures and recipe instructions.

Sometimes simple is best! With just a few ingredients it makes an amazing rich soup bursting with flavour, creamy and smooth texture.  Ticking the spot for just what was needed after a busy day of batch cooking for my new business.

VIDEO IS AT THE BOTTOM OF THE RECIPE ‚áď

INGREDIENTS                                 SERVES 6

  • 4 Leeks, chopped
  • 2 medium potatoes
  • Garlic finely sliced
  • onion medium¬†finely sliced
  • 900ml hot stock¬† (chicken or vegetable)
  • 200 ml Whole fat milk
  • Olive oil or spray low calorie oil
  • Salt and Pepper

On the Hob!

Using a large pan place on a medium heat, spray or drizzle with oil.  Throw in the leeks to gently soften. I think the best way to make the soup full of flavour is to be patient allowing them to soften slowly.  Whilst they are softening, chop the onion and garlic and then throw in the pan stirring well.

Meanwhile stirring regularly, chop up the potatoes.  After about 15 minutes the leeks and onions should be reduced and sweated down.  Next add the stock to the mixture, add the milk and potatoes.  Bring up to boil and a gentle simmer.  Add salt and pepper to taste.

The soup needs to bubble for about 20 – 25 minutes until the potatoes are soft.¬† Next blitz the soup in a blender. If you like your soup chunky don’t bother with this next bit!

Serve up and Enjoy!  Yum

Emily x

 

Spring is here! 


I’m so lucky to be washing up with this view of the Derbyshire Dales. ¬†The sun is streaming into my kitchen after a day of batch cooking my¬†Mushroom Soup. ¬†With¬†a happy heart and suds up to my elbows, I have finally decided to take a tentative step to start my own business.

Quality, tasty home cooked frozen food is my idea. ¬†For ten years or more I’ve be talking and contemplating how to do it, but I’ve not been brave enough! Continue reading

Tasty Tandoori Chicken 

 

Tantalising, Tasty, Tandoori Chicken, is amazing and so easy to do, being on a healthy eating plan or not this is such a satisfying alternative roast dish.

An awesome dish from India, it takes is name from the Tandoori Oven used to roast the meat in.¬†¬†Unfortunately, I¬†haven’t got a tandoori oven, but have followed the same¬†instructions to make the dish.¬†¬†Mixing¬†heavenly spices¬†with¬†yogurt and rubbing it well into the meat, gives the chicken a great depth of¬†infused flavours.

Continue reading

Delicious Duck & Cherry Stir Fry

Succulent and slightly sweet, this stir fry has an amazing depth.   Ginger, fennel the cherries round off the flavours with the duck, it is just a delight!

Really healthy and fairly quick to make by throwing everything into one pan!  Makes a speedy delicious mid week feast.  I had vegetables and fruit left in the fridge so this is what I conjured up.  Its an Asian flavour sensation!  You could also use chicken instead of duck. Continue reading