Emily’s Cheats Perfect Poached Eggs

This is so easy and assures that the poached eggs come out gooey and just perfect, foolproof!

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Emily’s Butternut Squash Tagine

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Delicious silky butternut squash and halloumi tagine recipe.

An economical dish, but big in flavour.  Step by step photos and video included.  You can of course add many things to a tagine, a tagine is a traditional clay cooking pot used in Morocco.  I’m lucky enough to own one, but I know most people don’t have them, just use a good solid sauce pan instead! Continue reading

Butternut Squash Pancakes

Today is Pancake day in the UK, I was looking for a different recipe than the norm.  I have made two versions, a vegetarian one as in the pictures, or a chicken and bacon variety.  Both topped off with layers of sweet chilli tomato sauce and tangy lime, mint yogurt.  The flavour infusion is truly amazing.

In the UK we tend to have the sweet pancakes, made with a basic flour batter.  They are usually coated with lemon and sugar, chocolate sauce or golden syrup.  This is another version to try, you won’t be disappointed!

INGREDIENTS             SERVES 4      Makes 12 small pancakes

  • 350 grams of roasted butternut squash
  • 1 bulb of garlic, left whole to be roasted with the squash, if not just one chopped finely clove of garlic
  • (Roast garlic and squash in the oven for 30 mins at 180 degrees)
  • few sprigs of fresh rosemary
  • 1 tbsp. of cumin seeds
  • 1 red chilli
  • 2 large free range egg
  • 300 ml semi skimmed milk
  • 150 grams of self-raising flour
  • Freshly nutmeg
  • olive oil or low calorie spray oil
  • rocket

 If your doing slimming world they work out approximately 7.75 syns for 3 but there soooo worth it ! 

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Lets Get Cooking  !

Take the roasted butternut squash and mash it up with a fork into a large bowl.  Add the rosemary, cumin, salt and pepper.  If you are making this from previously roasted squash, add 1 clove of chopped garlic to the squash also.

If you have a roasted garlic bulb, squeeze the little cloves out of the skins into the butternut squash.  (Roasted garlic is much sweeter and mellow than raw garlic.)

Now put the egg, milk, nutmeg and flour into the bowl as well and give it a good whisk until smooth.

Take a large frying pan, add oil or spray oil.  Put small ladle of the mixture into the pan, cooking it on each side until golden.  Set aside in a warm oven whilst making the whole batch.  Plate up and top with chilli!

Sweet Tomato & Chilli, Lime & Yogurt Sauce to follow in future Blog!

Have a Flipping Good Pancake Day!

Enjoy, any comments or questions please get in touch!

Emily x

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Veggie lasagne with ricotta and mozzarella!

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Bursting with full of sweet flavours and textures, this is a luxurious lasagne.  The creamy ricotta toping goes so well with the rich ragu, covering the medley of vegetables layered between the pasta sheets, this is a comfort food winner!

I made this up by using left over vegetables in my fridge you can use allsorts of different veggies, you can be creative! Continue reading