The Hairy Dieters mince and vegetable pie with tumbled spuds

Excuse the very rustic looking picture above, but I suppose that's home cooking for you, haha. This recipe is taken from the second Hairy Bikers diet book Eat for life however I have adapted it slightly due to me having different ingredients at home. This dish is the first I've made from the new book and it did not disappoint, it did not scrimp on flavour and it certainly did not taste like diet food. I like the idea of the tumbled potatoes on top as it makes a change from having mashed potato on top a la shepherds or cottage pie. I made mine with minced lamb and I'm sure any minced meat would work however the calorie information will obviously be different to what the book states. Also the vegetables can be swapped to whatever you happen to have in your fridge. Another idea could be to try sweet potato mixed with white potato for the tumbled topping. It's a dish that can be really changed to suit your own families personal tastes. This will be a dish that I will be making again soon as the whole family (children included) enjoyed it.

Mince and vegetable pie with tumbled spuds  (adapted slightly from The Hairy Dieters-Eat for life)
Serves 4

Ingredients

500g minced lamb
4 spring onions, trimmed and sliced
2 leeks, trimmed and sliced
2 medium carrots, peeled and sliced
2tbsp plain flour
2tbsp tomato puree
500ml lamb stock
1tbsp soy sauce
salt
pepper

For the tumbled spuds
600g potatoes (Maris Pipers if possible)
15g butter
salt
pepper

1) Place a large non-stick pan over a medium heat and add the mince, spring onions, leeks and carrots, cook for 5 minutes until lightly coloured. Break up the mince with a wooden spoon as it cooks.

2) Stir in the flour and cook for a few seconds, stirring constantly. Add the tomato puree, lamb stock and soy sauce, then add a good pinch of salt and pepper. Bring the mixture to a simmer and cook uncovered for 40 minutes, stir regularly and add more stock if you think it needs it.

3) While the mixture is cooking, preheat the oven to 220c/200 fan,gas mark 7. Half fill a large saucepan with water and bring it to the boil. While the water is boiling peel the potatoes and cut them roughly into 2cm chunks, add to the water and cook for 5 minutes. Remove the pan from the heat and drain the potatoes, then return to the pan and add the butter and seasoning. Then bash or lightly mash the potatoes.

4) Pour the lamb mince mixture into a shallow ovenproof dish and tumble the potatoes on top, season again if you want to. Bake for 25-30 minutes until the topping is golden and the filling is bubbling.

Peanut butter flapjacks

Flapjacks are so quick and easy to make, they are the perfect treat to make for lunchboxes or for an after school snack. My favourite recipe for flapjacks is from Rachel Allen's Food for living, actually it's the only flapjack recipe I use, I've yet to try another one as I am satisfied with them (I will definitely do a blog post on them next time I bake them). However I felt like trying something a little different this time, peanut butter is always a hit in my house so I thought I would try adding it to my flapjacks.

Peanut butter flapjacks (adapted from Rachel Allen's flapjack recipe from Rachel's food for living) - makes at least 20 but number will vary depending on how big or small you cut your squares)

Ingredients
175g unsalted butter
175g smooth peanut butter
2 very generous tablespoons of golden syrup
175g soft light brown sugar
1 tsp vanilla extract
75g plain flour
375g porridge oats

1. Preheat your oven to 180 degrees/gas mark 4 and line your baking tin with greaseproof paper.

2.  Put your butter, peanut butter, golden syryup, sugar and vanilla extract into a large pan and melt over a low heat until simmering, I'd recommend you keep stirring the mixture to help the butter melt down and to ensure the mixture doesnt burn.

3. When you have a smooth mixture remove from the heat and stir in the flour and the porridge oats, give it a really good mix and then pour into your prepared tin.

4. Bake in the oven for 20-25 minutes until they become golden brown. Place on a wire rack to cool, while cooling I usually slightly score into squares in preparation to be cut properly once completely cool.

My verdict on these flapjacks were that they definitely tasted of peanut butter and while we all enjoyed them, I felt they were a little dry and definitely not as moist as they normally are. I would make these again but I think I need to maybe cut the amount of peanut butter to make them moister.

Spanish style rice

This was one of those recipes that comes about by chance, I knew we were going to be having chicken for dinner but the question was what kind of chicken? I had a look in my fridge and cupboards and this is what I came up with it. The end result was a lovely tasting paella type of dish. The recipe below made a massive pan of this which kept us in dinners for a good few days, not that we were complaining as this was super tasty.

Spanish style rice  (serves 4 plenty of leftovers)

Ingredients
2 tbsp olive oil
4 chicken breasts, chopped into bite size pieces
150g Chorizo, chopped into bite size chunks
4 spring onions, thinly sliced
2 garlic cloves, crushed
250g long grain rice
200g king prawns
500ml passata
salt and pepper
1 tsp paprika
a couple of handfuls of frozen peas
a splash of red wine (optional)

1. Heat the olive oil in a pan and add the chicken breast, fry this over a high heat for a couple of minutes until it starts to brown, remove from the pan.

2. Add  the chorizo, spring onions and garlic and fry over a high heat until the garlic and spring onions have softened. The chorizo should have produces lots of lovely red oil that you know need to add the long grain rice to and coat it all. Add the passata, prawns, paprika, salt and pepper, peas and wine if your using. Pop the lid on your pan and let it simmer away for at least an hour. Do keep your eye on it though for the rice sticking and add a little chicken stock or water if you think it's looking a bit dry.

Vanilla Cupcakes for the Macmillan coffee morning

These are the cupcakes I made for my children to take in for the Macmillan coffee morning. These were a last minute bake made at eleven 'clock the night before so they are nothing fancy, they are just a plain vanilla cake with a vanilla buttercream icing and they are topped with a minstrel. They are not to be under estimated though they are very tasty.

Vanilla Cupcakes - makes 12
Ingredients
225g unsalted butter
225g caster sugar
1tsp vanilla extract
4 large eggs, beaten
225g self-raising flour
2-3tbsp milk

1.Preheat the oven to 180c/350f/Gas Mark 4.

2. In a large bowl cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs and the vanilla extract to the mixture and stir well. Sift the self raising flour into the bowl, add the milk and mix until combined and the mixture is light anad fluffy.

3. Spoon the mixture into cupcake cases and bake for 15-20 minutes until golden and when touched the sponge bounces back. Leave the cupcakes to cool on a wire rack and make your buttercream.

Vanilla Buttercream
Ingredients
110g unsalted butter
500g icing sugar
1 tsp vanilla extract
5 tbsp milk

12 minstrels to decorate

1. In a large mixing bowl add the butter, vanilla extract and milk, sift in the icing sugar and then mix using an electric hand blender until creamy and smooth - don't be afraid to add more milk if you feel that your mixture is a little too thick.

2. Use a piping bag with your preferred nozzle to pipe the buttercream onto your cooled cupcakes and top with a minstrel.

This post is featured in Food nerd 4 life's virtual bake sale for macmillan .

Teacher's whiskey birthday cake and Tetley cupcakes

This is a cake I made for my father-in-law's 60th birthday along with some beer themed cupcakes.

I was a nervous wreck making this cake as it was the first cake I'd made using fondant, however it worked out ok in the end.

The cake itself was two vanilla sponge made in a rectangle tin, I used Jo Wheatley's vanilla birthday cake recipe from 'A Passion For Baking' which is a great sponge to work with. I carved the sponge into a bottle shape and then filled and covered the cake with chocolate buttercream icing. Now came the tricky part - covering the cake in fondant, I used a brown colour to mimick the whiskey inside the bottle and a little black for the bottle top. The Teacher's label was made for me by my lovely friend Paula over at Sweethart's Edible Cake Toppers,  she did a brilliant job with this topper and is always on hand with helpful advice and encouragement, pop over and take a look at her page you will not be disappointed.

The cupcakes are just vanilla and chocolate ones with vanilla and chocolate buttercream, the Tetley beer toppers where again provided by Paula from Sweethart's Edible Cake Topper's.

My Father-in-law was so made up with his cake and I got some really positive comments off all the party guests which for a not so confident cake maker like me it was great to get some positive feedback.

Chocolate heaven muffins

These delicious little chocolate treats come from the book 'weekend baking' by Sarah Randell. I actually made these a while ago but it's took me absolutely ages to get round to blogging about them. I've got a queue of treats waiting to appear on this blog, I'm just struggling to get around to publishing them all - stick with me though readers, I'll get them all blogged about eventually.

These muffins are so quick and easy  to make they can be prepared, cooked and on the table ready to eat within the hour. They are a little pricey to make compared to standard chocolate muffins due to the amount of chocolate used in them however I think they are worth the expense because after all they are chocolate heaven muffins not just chocolate muffins.

I will be honest and say I did not get  to taste these personally this is due to the fact that I made them one lunchtime for my children hoping there may be one left  over for me to taste later. I then went off to work and by the time I got home they had all gone, devoured by my two children, my nephew and my neice. They did all report back that they were delicious and my son asked me to make them again soon which means they most definitely were a hit.

These are the perfect thing to bake in the afternoon ready for when the children come home from school looking for an afternoon snack/treat. Quick, easy and most of all tasty.

The book these are from 'weekend baking' is a really good baking book full of lots of sweet treats there is everything from cakes to cookies to bars and muffins, there is also some unusual flavour combinations that I personally would never think of putting together but after trying them they do work. I've baked quite a few items from this book but these were made before I started blogging but rest assured anything I bake from now on will be photographed and documented on cakes, bakes and family cooking.

Anyway here's the recipe for chocolate heaven muffns

Chocolate heaven muffins from weekend baking by Sarah Randell

Makes 6 (however I got 8 muffins from the quantities below

Ingredients

75g butter

150g milk chocolate (the original recipe calls for 75g dark chocolate and 75g milk chocolate but I'm not a fan of dark chocolate so I never use it and always replace it with milk chocolate. However you can use whichever type of chocolate you prefer)

50g white chocolate

100g soured cream

50ml  milk

50g light muscavado or light brown soft sugar

2 large eggs

175g plain flour

2 tablespoons cocoa powder

1 tablespoon baking powder

a pinch of salt

1 tablespoon Demerara sugar

Method

1. Preheat the oven to 200c (400f) gas mark 6.

2. Melt the butter in a small pan and leave to cool slightly.

3. Chop all the chocolate into small chunks.

4. In a large mixing bowl and using a balloon whisk, whisk together the soured cream, milk, muscovado sugar, eggs and melted butter.

5. Sift the flour, cocoa and baking powder. Sprinkle in the salt and add all the chopped chocolate. Using a large metal spoon, fold everything together until combined, but do not over mix.

6. Divide the mixture between the muffin cases. Sprinkle each muffin with a little Demerara sugar. Bake the muffins in the preheated oven for 20 minutes - by which time they will be risen, but still very slightly unset in the middle. They will continue to cook as they cool.

Chicken, potato and spinach curry - Slimming World recipe

Wow I can't believe it's been a month since I last blogged, I do apologise everyone, life has been very hectic over the last month.. I'm now holiday from work for the summer so hopefully I will have more time to devote to my blog.

Anyway the dish above is chicken, potato and spinach curry, this is a Slimming World recipe (which is available from the good to know recipes website) but honestly you would never guess it from the taste or the look of the curry. It is a quick and easy recipe that does not require a lot of preparation and once the ingredients are in the pan you can just forget about the curry until its cooked. These are the kind of dishes I love to cook - put it all in one pot and leave it to cook, it's also a bonus that it is a healthy dish as I am on a bit of a diet at the moment.

The curry was really flavoursome and had the right amount of heat for me although if somebody wanted more or less heat then the amount of curry powder could easily be changed to suit their tastes. My version of this dish was definitely lacking spinach, I had the right amount but as I've not cooked much with spinach I felt as I was preparing it that there was too much and did not use it all. This was a mistake on my part because as it cooked it wilted, so in future when it comes to spinach I will use the amount specified.

We got a good few servings from this recipe, there was only two of us eating it so we enjoyed the leftovers for a couple of days and as with most curries I think it tasted even better after spending a night sat in my fridge. I had mine on it's own but my other half had rice and pitta bread with his which complimented it perfectly.