Breakfast and elevenses

Making cranberry & mint jam

Making cranberry & mint jam

The mid-morning is usually when I reach out for  a chocolate bar. So, whenever possible, I pack with my lunch pack a some crackers and jam or a yogurt to help me restart after 10-11am.

mid morning snack Cranberry jam and cracker

mid morning snack Cranberry jam and cracker

If you’ve got left over fruits, make a quick jam, that way you won’t waste them. Sever on a [piece of toast my cranberry jam and crackers make a great snack!

Rye bread and peanut butter

Rye bread and peanut butter

A great snack would be toasted Rye bread with peanut butter served with ginger & lime tea.

Other fantastic idea for snack would simply be, fresh fruits, raw not, or boiled peanuts.

 

The best breakfast for me is porridge! It keeps you filled up for longer…

Morning porridge for 1

  • 4 table spoons porridge mix (I make my own mix out of dray raisins, chopped peanuts, pumpkin seeds
  • 100ml soy milk
  • 1 kiwi
My porridge mix

My porridge mix

Method:

Mix the milk and the porridge stir and place in the microwave for 2 minutes. Take the bowl out, stir and place it back in the microwave for a further 1 minute.

Finish it by topping with peeled and chopped porridge. The fruit will provide just the right amount of sweetness needed.

Serve as suggested.

HJ's preferred BF

Enjoy!

 

Check out the next post t see my morning breakfast ‘Snails’. x

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#NoelByHJ – Christmas boucheés

Noel by HJ Bouchees

Noel by HJ Bouchees

Christmas boucheés

Boucheés are little starters or canapés that can be eaten in one or 2 mouthfuls.

In this set, you will have  salmon, prune, cucumber and paté. The boucheés are detailed below. They are just options that you can offer on your tables. Not all of them will be necessary… the cost for each set varies from £1.00 to £3.00.

The roulés

Les roulés

 The Bacon Prunes

 Ingredients for 10 bacon & prunes.

Prunes 1

Prunes 1

  • 5 bacon slices – 50p
  • 10 pitted prunes – 50p
  • Onion strings
  • 5 tooth picks

Total spend: £1.00

The bacon cost 99p for 10 slices and the prunes cost £1.39 per packs of about 30 units. The left overs can be used for breakfast the next day or for yogurt.

Prunes 2

Prunes 2

Method:

Pre heat the oven at 180°C

Rinse the bacon and slice them length way.

The onion is just to add flavour and it is optional. Cut it as thinly as possible. Set aside.

Now a halved slice of bacon, place on it an onion string, then the prune and roll.

Prunes 3

Prunes 3

Hold with a tooth pick and repeat until all 10 are done. The can be prepared in advance and are best eaten hot.

To cook it, place the prepared prune on a baking tray and cook for 20 minutes at 180°C.

 

Salmon rolls

Ingredients for 8 small rolls.

  • 4 smoked salmon slices – £1.37

    Salmon roll 1

    Salmon roll 1

  • 2 teaspoons full of crème fraiche -10p
  • Hand full of fresh parsley -10p
  • Garlic granules
  • Poppy seeds

 Total spend: £1.57

Method:

Finely chop the small hand off of parley and place it in a bowl. Add two full teaspoons of crème fraiche and sprinkle garlic granules. Mix well.

On flat surface, lie the smoke salmon slice flat, spread on it the crème fraiche mix and roll tightly, then cut in two. Keep on half other roll as it is and cover the other with poppy seeds.

Salmon roll 2

Salmon roll 2

Salmon roll 3

Salmon roll 3

Salmon roll 4

Salmon roll 4

Salmon roll 5

Salmon roll 5

Repeat the process until all 4 slices are done. you should end up with 4 small rolls covered in poppy seeds and 4 plain.

The poppy seeds are just to add crunchiness and a visual variation…

Courgette rolls

Courgette rolls

Courgette rolls

Ingredients for the cucumber roll:

  • ¼ cucumber – 10p
  • Crème fraiche
  • Salt pepper
  • Garlic granules
  • Tooth picks

Total cost: 10p

Method:

Cut a whole cucumber in half (width way) and cut the extremities. Using a mandolin or a potato peeler, slowly cut 4 large, but thin strings of cucumber. Lie them flat.

In a bowl, mix 2 teaspoons of crème fraiche with salt, black pepper and garlic. Stir to mix. Now spread this mix on the cucumber slices and roll, then keep them rolled with tooth pics.

Note the slices must be about 10cm long to have a good roll.

Salmon on Rye

Salmon on Rye

Salmon on rye bread

Ingredients:

  • 2 slice of rye bread – 25p
  • Unsalted butter
  • 3 slices smoked salmon – £1.02
  • Parsley or dill to finish

Total cost: £1.27

Method:

Cut the bread, spread butter and add salmon, then top with herbs. Enjoy.

The last option will just be slices of baguette with Ardennes pate.

Bread cost 25p and pate cost 40p.

Total cost 60p…

And if you don’t like any of the above, you can always buy LIDL’s platter below at £2.99!

LIDL ready platter

LIDL ready platter

Bon Appétit!

Coming up – Noel By HJ

Sorry faceStill to come this week, my Christmas menu, but you can use it for your New Year’s celebration instead why not?

Sorry it is a bit late, but it has been a very busy events month as I am an events’ coordinator and have just finished a 10 days stretch nonstop at work!

Here is the menu you will be having recipes for

My menu starts bouchees including salmon and prunes wrapped in bacon

Noel by HJ Bouchees

Noel by HJ Bouchees

Starter is a verrine with Surimi

Noel by HJ verinnes

Noel by HJ verinnes

Mains is lobster with swede & Parsnips mash

Noel by HJ lobster

Noel by HJ lobster

Dessert is a 2 buches de Noel with ground roasted hazelnuts & coffee.

Noel by HJ les deux buches

Noel by HJ les deux buches

I hope to post all the recipes this week.

The menu looks expensive, but it amazing what you can do with a bit of creativity.

To listen to the related Croydon Radio show, click on this link.

Thank you for checking in!

x

Buche or Yule log is the French Christmas cake

Buche or Yule log is the French Christmas cake

#ChristmasScraps – The cheese board 2

Cheese, bacon & cucumber roll

Cheese, bacon & cucumber roll

Cheese & bacon spring rolls

(With a tomato dip)

Ingredients:

  • For 8 sticks
  • 50g mix cheese – Leftover
  • 50g cucumber – leftover
  • 2 bacon slices – leftover
  • Tomato sauce
  • 8 filo pastry sheet – leftovers
  • Frying oil

Total spend: £0

Method:

Cut 8 sticks of cucumber, they should be about 7-8 cm long and about 1cm thick. Cut the cheese sticks to match the size of the cucumber… you might have to patch it up as you are using leftovers cheeses. Cut the bacon of the same length.

Take 2 sheets of filo, lay them flat and cut in 2 width ways.
Keep the halves doubled up. On one set, spread a bit of tomato sauce and place on it 1 stick of cheese, 1 stick of cucumber and one slice of bacon. Now fold over both ends of the pastry like a blanket, as on the pictures, then roll tightly. When you reach the end, dab with a lick of sauce to seal. Then hold with tooth pick until it’s time to fry.

Repeat all the above until all the rolls are done. Fry as soon as possible as filo pastry dries up very quick if left uncovered.

These are being deep fired, so, heat the oil very hot, the rolls should rise to the top as soon as they are dropped into the oil.

Fry the rolls for 3-4 minutes turning them to make sure that they are fried on all sides. Remove from the pan and place on absorbing paper. Repeat until all is done.

Serve with a tomato dip. If you intend to reheat the rolls, do it in the oven rather than the microwave.

Serving suggestion

Serving suggestion

It is better to reheat rather that fry later as the filo sheets are very fragile. Keep the out of their packet and they will dry up, roll damp ingredients in them and they will rip…

Handle them with care.

 

#ChristmasScraps – The cheese board 1

Stilton pesto

Stilton pesto

Stilton & tomato pesto

For 300ml of pesto

Ingredients:

  • 200g tomato – leftover
  • 60g Stilton – leftover
  • 10g onion
  • 5g celery leaves
  • 30ml vegetable oil + 10ml
  • Salt & pepper

Total spend: £0

Method:

Cut the tomato and remove all the pips and liquid within the tomato, then rinse. Just the flesh of the tomato is needed here.

Dice the onion, celery and the tomato then place all in the mixer with salt, pepper and 30ml oil, then blend until smooth.

Pour in a small bowl with a lid then top with the remaining oil.

serving suggestion

If this isn’t going to be consumed on the same day, make sure oil covers the whole surface of the pesto as oil will prevent it from spoiling.

This can be used over freshly cooked hot pasta with butter or just as a spread on a freshly toasted  baguette.

Enjoy!

#TurkishByHJ – Dolma

HJ Dolmas ready for steaming

HJ Dolmas ready for steaming

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

  • 6-8 cabbage leaves (10p)

    Cabbage, tomato, potato, olives

    Cabbage, tomato, potato, olives

  • Small bunch of mint and coriander (50p)
  • 2 tomato (5p)
  • Salt
  • 2 big (any) potato (50p)
  • 10 black olives (20p)
  • Chilli flakes
  • 2 tablespoon vegetable oil
  • 6-8 toothpicks

Cost: £1.35.

Method:

The Dolma is usually made in Turkey with vine leaves stuffed with rice and other ingredients. For my version, I used Cabbage leaves and potato.

Since losing a % of the use on my left arm, I have learnt quite a lot about the peeling of some vegetables. Potato is one of the vegetables I no longer need to peel unless really essential… Did you know that potato skin is full of fibre and hold 20% of the nutritional value of the whole potato? I recommend reading on that.

Dolma mix

Dolma mix

So, for my dolma. I rinsed the potato them grated them in a bowl. To that I added: Chopped mint, Olives, coriander, tomato salt and 2 tablespoons of vegetable oil. Combine and set aside.

Remove the greenest (& strongest) leaves of the

Dolma mix 2

Dolma mix 2

cabbage and place in a deep bowl, then pour over it boiling water and leave it to soften for 5 minutes then remove from the water. Flick out the water and set aside to cool down for few minutes.

Once the leaves have cooled down. Lay them flat and place 1-2 tablespoons

Dolma mix 3

Dolma mix 3

of stuffing on each of the leaves before rolling tightly. Now secure the roll with a toothpick. Repeat until all the leaves are done.

Place all the dolma in the steamer, cover and cook for 20 minutes.

You can serve them whole or cut in 2.

Done.

Valentine dinner – Intro

dinner 1 cost £2.60 or less

dinner 1 cost £2.60 or less

For my first ever show on Croydon Radio as a contributor, I chose to be generous by creating a 3-couse meal for 4 for £10.00.

The reason I made it for 4 was that, being Valentine day, a not-so-well off couple could cook dinner and invite their jobless grown up son or daughter & companion to share the dinner. I tried to cover here the cost, community and conviviality.

The menu is as follows:

  1. Starter – Smoked Oyster salad – recipe & cost here
  2. Main – Fusilli, tomato sauce & meatballs – recipe & cost here
  3. Dessert – Apple tart & Chocolate sauce – recipe & cost here
  4. and for drinks Pomegranate juice (0.99p) topped with flavoured fizzy water (0.39p).

To see the full recipe and cost for each course, please click on the link.

The related show was broadcasted on Croydon Radio on Saturday 14th February 2015. To listen again, please click on this link.

Thank you for checking in! See you next time.

Hortense