New additions to my recipe Rotation

Today, I’m going to share some new meals that have been added to my list of go-tos. They’re easy, comforting and full of flavour.

Chicken Pies: I saw this recipe on Instagram and it has instantly been added to my recipe rotation, particularly for the autumn time. The puff pastry is done separately from the pie, which makes it quick and easy to whip up in 15-20 minutes. So flavoursome and a great way to use up any veggies you have in the fridge. (https://simplehomeedit.com/)

Ingredients (makes 4 pies):

Pastry lids:

• Puff pastry 

• 1 egg, whisked

• Sesame seeds

Filling:

• 500g boneless, skinless chicken thighs diced

• Whatever veggies you like- I used 1 leek, 200g mushrooms and some frozen sweetcorn

• Garlic

• 300ml heavy cream

• 1 tsp chicken stock

• Thyme (I just used dried mixed herbs)

• 130g mature cheddar

• Salt and Pepper

Instructions:

• Cut the pastry into four even squares, put onto a lined baking tray, top with egg wash and sesame seeds.

• Cook for 15 minutes at 180° until crispy and golden

• Cook the filling in a deep pan

• Heat olive oil first, then cook the sliced leek until softened

• Add garlic and chicken until browned

• Add the mushrooms until softened

• Add the cream, stock and thyme and cook until thickened

• Remove from the heat and stir in the grated cheese

• Season with salt and pepper and leave to stand, uncovered, for 5 minutes

• Assemble with the filling first and the pie lid on top

• Enjoy!

Tacos: I sort of had an idea of a taco recipe, which I thought of when I saw Aldi’s taco beans. It was a bit of an experiment, but it turned out delicious. Perfect for leftovers and mixing it up by eating with wraps, chips, tortillas or on its own. 

Ingredients (x2):

• X1 tin of Taco Beans

• Meat of choice- we had tandoori pork steaks

• Half a red pepper

• A handful of mushrooms

• Some tomato puree or passata 

• Wraps

• Guacamole

• Cheese

Instructions:

• Chop everything up into bite-sized pieces

• Heat the oil in a deep pan and fry the meat until cooked through

• Add the veg and cook till softened

• Add the taco beans and some tomato puree/passata 

• Season with salt and pepper and cook till hot

• Serve with wraps, chips, tortillas or on its own, topped with cheese and guacamole

• Enjoy!!

Brownies: To end, I had to add in a sweet treat! I have to have something sweet after dinner, and these fudgy brownies were the perfect thing. They use oil instead of butter, which makes them gooey and delicious. This is Rick Stein’s recipe.

Ingredients:

• 150g dark chocolate

• (70% cocoa solids), broken up

• 190ml sunflower oil

• 250g caster sugar

• 3 eggs, lightly beaten

• 2 tsp vanilla extract

• 110g plain flour (regular or gluten-free)

• 40g cocoa powder

• ½ tsp salt

• 75g white or dark, or milk chocolate chunks

Instructions:

• Preheat the oven 180°C/Fan 160°C. Grease a baking tin, about 20 x 25cm in size, and line the base with baking parchment.

• Put the dark chocolate into a heatproof bowl, set it over a pan

• In a large bowl, whisk together the sunflower oil and caster sugar until well combined. Add the beaten eggs and vanilla extract, then stir in the melted chocolate. Sift in the plain flour, cocoa powder and salt, then stir to combine. Stir in the chocolate chunks.

• Pour the glossy batter into the prepared tin and bake in the centre of the oven for 22-25 minutes. There should be a crust on top, and the mixture should have lost its wobble. Remove from the oven and leave to cool in the tin.

• When completely cool, cut into squares or bars. 

• Enjoy!

If you try any of these recipes out, let me know what you think and feel free to recommend any recipes for me to try :)