Rustic cooking with Han

I haven’t posted a recipe for a while now so thought I would share a quick favourite of mine.

1. Caramalise circles (or however you prefer your onions chopped, sliced, diced etc) of red onion in a pan of two blobs (about a tea-spoon) of butter. My trick for perfect caramalised onions is to slowly heat the onions up in the pan rather than pre-heating the pan. It is common for onions to be caramalised in sugar but for me the red onion and butter combination is sweet enough.

2. Once your onions are looking a lot softer and sticky, add two rashes of chopped bacon and fry.
(To keep the calories down here I chose not to add any more butter or oil. If your pan needs it then add a tiny little bit but the bacon fat and butter should be enough)

3. Once the bacon is looking how you like it add some pre-whisked egg and milk (one egg, splash of milk) This will create an omlete-type look in your pan. If you want to create an omlete keep your food in a circle/half-circle shape and cook as needed. For me I wanted a more rustic, scrambled-egg effect so with a fork I constantly mixed the food around in the pan.

4. Just before serving add a small amount of diced brie cheese. This gives a lot of flavour and, once melted, binds all the ingredients together for an even yummier taste.

5. Serve, eat and enjoy (leaving the pan to cool in the ‘soaking pile’)

I know this may not look great but believe me my rustic brie, bacon and caramalised onion egg is DEVINE!!

Why not post your favourite egg-dishes in the comment box below. I would be grateful as I’m taking on the ‘egg-celent breakfast challenge’ this week.

Bon Appetite xOx

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Published in: on July 15, 2012 at 7:38 pm  Comments (1)  
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Update….

I haven’t blogged a huge amount over the past few weeks so thought I would produce a combined blog of what I have been up to…

…….Of The Week

Rise of the planet of the apes.

At first I saw Apes/monkeys (whatever) as just animals that are sort of human-like. Then I began to feel sorry for apes, especially those that are confined in small spaces and are mistreated. I then decided that apes are actually more intelligent than we give them credit for and now I’m slightly terrified of them =(

Brilliant movie!

40 days and 40 nights

I’VE DONE IT!!!!!!!!

6 weeks of no food-related over-indulgence (aka sweets, biscuits and cake)

It has been a rollercoaster and I’m not saying this for the sake of an easy cliché, I truly mean it. There have been times when I wanted nothing more than a delicious piece of carrot cake. Then there have been times when I felt like I needed to eat some comfort food. But no matter the situation I managed to do it!

Easter Sunday arrived and I was filled with excitement at the thought of eating my long-lost comfort food. I had a tin of sweets, a packet of digestive biccies and a big bag of skittles at the ready. For breakfast I devoured a vanilla pastry and it was soooo good. I then moved onto consume 2 lollipops, one digestive biccie, some malteesers, and a handful of skittles. I was surprised by the little amount I had wanted to eat. As the evening drew to a close I sat with all my sweets and biscuits at my side but I felt like I had eaten enough – I didn’t want any more. Still, as I am writing this, these delectable goodies are staring me in the face and I have no desire to eat any of them.

I am really pleased with this outcome as I was worried I would fall back into an old habit of binge eating, especially after giving them up for 6 weeks. Now I know that I can control what and how much I eat I feel so much better about myself. Plus I have the added bonus of having lost 4lbs since I started lent and I have to say I feel a lot healthier and a lot less bloated.

The main lesson I have learnt through this experience is the lesson of self-discipline. Now I know I can give up and control the amount of crappy food I eat, I know that with the same determination I can cut out or even take on other things to benefit my life. So with this in mind I have set myself a new challenge….exercise for 30 minutes a day, 5 days a week, for 6 weeks.

For a person who hates exercise this is going to be tricky but I’m excited to embrace the challenge and am definitely looking forward to the outcome.

How was lent for you? 

Adventures in our wonderful country

It should be quite clear by now how much I love exploring our wonderful country so when hubby-to-be and I went on a random adventure to Bristol I was uber excited.

The hotel we stayed in was lovely. A 3* building with an exterior that not only portrayed what I view as an extreme case of ‘wow’ (when a building displays architecture that could tell a story or is breath-taking) but was also surrounded by the most outstanding views I have seen outside a hotel.

Sunday took our journey to Bristol zoo. I’ll admit I was NOT looking forward to this (massive dislike for animals) but it turned out to be so much fun. There are loads to do at Bristol zoo I was really surprised. Plus the zoo homes the most EEEEENORMUS Gorilla I have ever seen….ever!!!!

Our journey back to Dorset took us through the most breath-taking scenic route. With the best company, fabulous music, my sweetie tin and views that pummeled deep into my body I was definitely thrown into a moment of euphoria.

Oh. my. days.

Don’t believe me? See for yourself….

Running a house…becoming a wife.
Cooking with my lovely better-half.

A few weeks ago my gorgeous fiance baked a creamy chicken pie. It was a recipe my man had seen Gino D’Acampo make so I was looking forward to trying it even more.

I have to tell you – I wasn’t disappointed!

The pie was filling, delicious, creamy and lemony. It had so much flavour to it, that gravy or a sauce wasn’t needed. I was so impressed, not only with the recipe, but with hubby-to-be’s cookery skills, so much so that I desperately want him to make it again (hint hint) It was gorgeous!!

For the recipe go to http://www.itv.com/food/recipes/chicken-and-vegetable-pie-lemon-zest

xOx

Images from Google and Avon Gorg website with thanks.

Published in: on April 9, 2012 at 11:10 am  Comments (2)  
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Running a house…becoming a wife

Rustic cooking with Han.

I love cooking and I especially love learning about and creating new dishes. Over the last few weeks I have tried out some experimental cooking and have also “followed” some recipes. Here is what I have made so far….

1. Valentines Day had me being creative in the kitchen (as well as with arts and crafts) I wanted to express my love (cheeese) in a new but sweet way so I made some chocolate covered, vanilla love heart, exclamation mark, biccies.

Step One: Lightly grease a baking tray with butter and a smidge of flour.

Step Two: Place some flour into a mixing bowl (remember this is rustic cooking with Han so there are no exact measurements)

Step Three: Add some butter and rub together to make fine breadcrumbs.

Step Four: Stir in some sugar and vanilla extract (about a table-spoon of each) to creat a firm dough.

Step Five: Roll out the dough and cut out heart shapes.

Step Six: Bake in the oven (make sure it’s preheated) at 180*C/gas mark 4 for 15-20 minutes (or until slightly coloured)

Step Seven: Leave to cool. Once cold covered in melted chocolate. I added pink sparkles (edible ones) for a bit of jazz.

2. This week I made some guacamole….rustic style. (For anyone who is wondering what I mean by rustic I mean leaving things as lumpy or bumpy as they are…you’ll understand why in a mojo)

Step One: Peel and chop some avocado. Squirt a bit of lemon juice over the avocado so it doesn’t brown in the air.

Step Two: Caramalise (cover the ingredients in butter and fry on a low heat until sticky) some chopped red onion and red pepper.

 

 

Step Three: Place the avocado and caramalised onion and pepper (including the lovely oil that will be left in the pan) into a mixing bowl and mash together.

Step Four: Add around 2-3 table spoons (depending on your taste) of fat-free natural/greek yoghurt and stir.

Step Five: Leave to cool then serve.

I served my guacamole with peri peri chicken and my home-made paprika and ham potatoes.

Enjoy xOx 

Published in: on March 1, 2012 at 8:17 pm  Comments (4)  
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