Green lentil and egg bake recipe

June Challenge #happyeggtastemakers

Lentils and eggs are a great combination, creating a healthy, iron rich and protein packed meal. Served with fresh veggies, it is a wholesome vegetarian dish that the whole family will enjoy.

You can use dried lentils and make the meal from scratch, but for a quick, easy and convenient midweek meal, use tinned green lentils.

Ingredients 

(per 2 servings)

1 can of green lentils

1 finely chopped onion

1 crushed clove of garlic

1 finely sliced leek

1 tablespoon tomato puree

1 teaspoon mixed herbs

1/2 vegetable stock melts pot

2 free range eggs

oil

Method

Heat oil in a pan and gently fry onion, leek and garlic until softened.

Mix in lentils, tomato puree, herbs and stock melt.

Cook for around 10 minutes until well combined.

Put into an ovenproof dish.

Make two hollows in the lentil mix and crack an egg into each.
Cover with foil and bake at 180 deg for about 20 minutes, until the eggs are set.

***

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Find out more at thehappyegg.co.uk/trips and collect codes from the back of promotional Happy Egg Co boxes.

Vegan Apple and Ginger Cake Recipe

This Apple and Ginger Cake is a lovely moist, fruity and gently spiced cake perfect for a teatime treat. Or serve warm with ice cream or custard for a comforting pudding.  It is very quick and easy to prepare, is egg-free and dairy-free, suitable for vegans and doesn't contain too much added sugar.

Apple & Ginger Cake

Ingredients

1 can of unsweetened sliced apple

2 1/2 cups of SR flour (I used half whole wheat and half white SR)

1 tsp baking powder

2 tsp cinnamon

1 tsp ground ginger

1/4 cup of Stevia Half & Half brown sweetener (or 1/2 cup of sugar)

1 mashed banana

1 cup almond milk

1/4 cup oil (I used Rice Bran oil)

1 tbspn lemon juice

2 tbspn Duerr's Chunky Ginger Preserve

2 tsp raw cane sugar to finish

Method

Chop the sliced apple and set aside.

Mix dry ingredients together in a bowl.

In a separate bowl mix the wet ingredients together , including the mashed banana and the ginger preserve.

Gently combine the wet and dry ingredients.

Fold in the apple pieces.

Pour into an 8" square prepared cake tin.

Sprinkle 2 tspns of raw cane sugar over the batter.

Put into centre of a preheated oven at 180 degrees for about 45 - 50 minutes.

Once cooked and cooled cut into squares.

I developed this recipe to utilise the Duerr's Ginger Preserve that I was sent to review. It is a lovely preserve filled with chunks of soft, warming ginger. It can be found in Asda and is £1 for a 454g jar.

http://duerrs.co.uk/

Banana and Chia Seed Porridge Recipe

Starting the day with a healthy breakfast really can really make a difference to you energy levels and vitality during the day. I have been experimenting with creating some plant based, vegan friendly dishes, that will harness all the goodness of nutrient dense ingredients, but still taste delicious. This is my breakfast dish that I think ticks the boxes.

Banana and Chia Seed Porridge

Ingredients

1 cup of coconut or almond milk

1/2 cup of porridge oats

1 tablespoon chia seeds

1/2 banana - sliced

Method

Put milk and oats into a small saucepan and bring to boil.

Add chia seeds and sliced banana to pan.

Simmer for 3-4 minutes until cooked through.

This porridge is rich, creamy and naturally sweet. The slow release energy from the oats keeps you energised and satisfied, while the superfood chia seeds add quality nutrients to the dish. It's quick and easy and really is a great start to the day.

Oreo and Peanut Butter Cupcake Recipe

Having received a pot of Duerr's Smooth Peanut Butter to try out, my girls were adamant that they wanted to pair it with Oreos - their all time favourite flavour combination - in a cupcake recipe. 

So Ella and Kizzy set to work to make a batch of cupcakes, stuffed with two whole Oreos sandwiched and topped with peanut butter.  They are very indulgent...but ever so yummy.  They look fabulous too, with layers of sponge cake, Oreo biscuit, cream and peanut butter.

Oreo and Peanut Butter Cupcake Recipe

Ingredients

(makes 12)

4 oz margarine or butter

4 oz golden caster sugar

4 oz self raising flour

2 free range eggs

1 teaspoon vanilla essence

splash of milk

24 Oreo biscuits

1-2 tablespoons Duerr's Smooth Peanut Butter

Method

Cream together the marg and the sugar until light and fluffy.

Beat in eggs and vanilla essence.

Fold in flour.

Add a splash of milk to form a soft batter.

Meanwhile take two Oreos and sandwich together with peanut butter.

Spread peanut butter on top of them.

Put one dessertspoonful of batter into a cupcake case.

Put the prepared Oreos on top.

Put another spoonful of batter on top to cover them.

Spread the batter to cover the sides of the Oreos.

Cook at GM6 for 15 minutes.

Best served warm!

Peanut butter is a staple in our kitchen cupboards.  It's great on bread or as an ingredient in satays or desserts.  My girls also use it to make Oreo and Peanut Butter Milkshakes! The Duerr's Smooth Peanut Butter was lovely and thick, super smooth and very easy to spread.  It is 91% roasted peanuts, making it a deliciously nutty spread.

Spicy Plum Cake - A Seasonal Recipe

Spicy Plum Cake Recipe

This is a very easy recipe and a great way to use up plums, which are ripe and abundant at this time of year. The warmth and spiciness of the cinnamon works really well with the juicy plums. It is a perfect autumnal dessert, delicious served hot with custard!

Ingredients

125g  butter

150g  sugar

2 eggs

150g plain flour

1 tspn baking powder

2 tspns ground cinnamon

approx 8 stoned, halved plums

2 tblspns demerera sugar to sprinkle on top

Method

Cream the butter and the sugar together.

Whisk in beaten eggs gradually.

Fold in sifted flour, baking powder and cinnamon.

Pour cake mix into a round deep pie dish.

Top with the halved plums, cut side up.

Sprinkle over the demerara sugar.

Cook at 180 degrees, GM4 for about 45 minutes.

Sweet Plum Bun Recipe #GBBO

This week on the Great British Bake Off, saw the contestants creating bakes using sweet dough.  Given that I have so many plums that need using, I thought I'd come up with a way of combining using them up with my entry into this week's Great Bloggers Bake Off hosted by Helen and Jenny.

Sweet Plum Bun Recipe

Ingredients

400g strong white flour

7g sachet fast yeast

25g caster sugar

1 oz melted butter

9 fl oz warm water

400g plums stoned and sliced

3 oz light brown sugar

1 teaspoon cinnamon

3 tblspns icing sugar

water to mix

Method

Put the flour, yeast and sugar in a bowl.

Mix in melted butter and warm water to make a dough. Add more flour if necessary.

Knead for 5 minutes then leave in a warm place to rise for 20 mins.

Meanwhile stone and slice plums and mix with sugar and cinnamon.

Turn out dough and roll into a rectangle 12 x 10".

Spread over the sugared fruit.

Roll up tightly like a swiss roll.

Slice thickly and place buns onto a prepared baking tray.

Cover and leave to rise for a further 20 minutes.

Cook in an oven at GM6 for about 20-25 minutes.

Once cooked, leave to cool then drizzle the glace icing over the top.

The buns were rather good with the flavoursome, tart, juicy plums and sweet, glace icing contrasting wonderfully within the sweet dough.  I think my proving probably was a bit lacking which meant I failed to get a really light, airy texture (ooh look at me going all Mary Berry on myself!!) so my buns were a little bit heavier than they could have been but still tasted good.  I think I'll stick to making plum cakes in future as they are so much quicker and easier to make, but it was interesting to try something new.

Granola Rock Cake Recipe

Jordans have sent me some products to inspire me to create something yummy in the kitchen.  So using their delicious Super 3 Seeds Granola with cranberries, I made some Granola Rock Cakes, based on the rock cakes my mum used to make when I was a child!  They are very quick and easy to make.

Ingredients

125g butter

125g soft brown sugar

1 egg

200g plain flour

1/2 teaspn baking powder

125g Jordan's Super 3 Seeds Granola

Method

Cream together the fat and sugar.

Beat in the egg.

Add flour, baking powder and granola.

Stir well.

Blob onto baking tray evenly spaced.

Cook at 180 degrees for approximately 15 minutes.

The rock cakes are very oaty and the seeds and cranberries are delicious additions!  They are a tasty and healthier alternative to cookies.

My Vegetarian Celebration Pie Recipe

Leek, Artichoke, Mushroom and Chestnut Pie

Ingredients

1 can artichoke hearts chopped

4 leeks sliced

8 oz chestnut mushroom sliced

8oz cooked and peeled chestnuts chopped

oil/butter to fry

4oz cream cheese

1 slice wholemeal bread crumbed

teaspoon of thyme

ground pepper

tablespoon of milk blended with 1 teaspoon of marmite

ready rolled puff pastry sheet

Method

Heat oil and butter and fry leeks and mushrooms until soft and liquid is boiled away .

Add artichoke and chestnuts.  Cook through.

When softened, stir through cream cheese.

Add breadcrumbs and seasoning.

Put filling into centre of pastry sheet.

Fold over and seal edges.

Glaze with the milk/marmite mixture.

Bake at GM6 for approx. 30 minutes until golden brown.

Quorn Enchiladas Recipe

Our homemade Quorn Enchilada recipe is a favourite with my family.  It is an evolving recipe that has been adapted over the years.  When I received a selection of Gourmet Garden herb and spice tubes, I was excited to put them to work in my recipe to add the benefit of the fresh purees to flavour my filling!

Filling Ingredients

2 sliced onions

3 teaspn Gourmet Garden Garlic

1 teaspn Gourmet Garden Chilli

1 teaspn Gourmet Garden Coriander

150g sliced mushrooms

1 pack Quorn pieces

1 head of cooked fresh broccoli cut into florets

1 can of pinto beans

Sauce Ingredients

Small carton chopped tomatoes

1 teaspn Gourmet Garden Chilli

2 teaspn Gourmet Garden Garlic

small carton of single cream

1 egg

Plus

8 Corn Tortilla Wraps

Mexicana cheese to top

Method

Fry the onion.  

Add Gourmet Garden chilli and garlic and fry for 3 minutes.

Add sliced mushrooms and Quorn pieces.

Add the brocolli florets and pinto beans.

Cook until everything is soft and cooked down.

Meanwhile put tomatoes and Gourmet Garden chilli and garlic in a saucepan.

Heat and simmer for 10 minutes.

Allow to cool slightly and add cream.

Beat in egg.

Fill the wraps and roll up.

Place into ovenproof dish.

Pour over sauce.

Top with grated Mexicana cheese.

Cook in a pre-heated oven at GM 6 for 20-25 minutes until bubbling and golden brown.

Serve with creme fraiche and refried beans.

Apple Cakes Recipe

Flora Cuisine recently sent me their new Let's Get Cooking recipe book and the ingredients to make one of the recipes, Apple Cakes.  So we got busy baking and made these delicious autumnal cakes!

Apple Cakes

Ingredients

115ml Flora Cuisine

115g caster sugar

115g self raising flour

2 free range eggs

1 teaspoon cinnamon

2 dessert apples chopped

Method

Preheat oven to GM5.

Mix together the Flora Cuisine, sugar, flour, eggs and cinnamon until smooth.

Fold in chopped apples.

Divide between 12 - 18 cake cases.

Cook for 12 - 15 minutes until they spring back when lightly touched.

They were light, moist and had a delicious flavour.  They really are perfect for autumn with the inclusion of apple and warming cinnamon.  They were so easy and quick to make using the Flora Cuisine and the all in one method.  I'll definitely be making these again!

Ranch-Style Egg Topped McCain Ready Baked Jackets

A Quick and Easy Recipe For Bonfire  Night

This weekend, lots of us will be heading out into the garden for a bonfire and firework party.  It's good to have a quick, simple, warming and tasty recipe to feed the family.  McCain have come up with some recipes using their Ready Baked Jackets and one of them is for Ranch-Style Egg Topped Jackets.

Serves: 2
Preparation & cooking time: 7 minutes
Cost per serving: £1.01

Ingredients For A Quick Meal

Ingredients:

* 2 McCain Ready Baked Jackets
* 1 tbsp olive oil
* 400g tin chopped tomatoes
* 2 tbsp tomato ketchup
* 1 small clove garlic, crushed
* 1 tsp oregano
* 2 large, free range eggs

Method:

• Cook two McCain Ready Baked Jackets in the microwave as per instructions on pack
• Heat the oil in an ovenproof frying pan. Add the garlic, the tinned tomatoes and the ketchup and season well. Next add the herbs and simmer until the sauce has thickened
• Make two gaps in the sauce and drop a cracked egg into each one. Cook gently until the eggs have set. 
• When the potatoes are cooked, split open slightly and top with the sauce and an egg

                                           



*I was sent the ingredients to make this winter warming recipe using McCain's Ready Baked Potatoes.*

Take A Box Of Eggs

When I was a child, I remember my mum getting the Dairy Diary every year from the milkman.  It was a much trusted and regularly used book filled with recipes for dishes that my mum would make.  I have fond memories of pouring through the pages and I'm sure that was the basis for my love of cookbooks that I have now.  I love the glossy pages, the images of delicious food, the culinary inspiration and the promise of great meals!

Take a Box of Eggs is the latest in the Dairy Cookbook series and contains 100 triple-tested egg recipes of varying degrees of difficulty – from classic boiled eggs through to Spanish omelettes, creme caramel and soufflés.  As a vegetarian, free-range eggs are an important part of our diet, so I was pleased to see so many interesting ideas for using eggs!

The book features lovely colour photography of every appetising dish and all recipes have a QR code linking to an ingredients shopping list. The book includes colour coded sections including a dedicated Vegetarian section and a lovely, tempting Bakes section.  The wire ring binding, which keeps the pages open, is a godsend when following a recipe and the red, ribbon page marker makes it easy to mark your favourite page.

The book is £9.99 including P&P but there is a special offer where you can buy it for £7.49 during October at www.britisheggweek.com.  The website also includes a selection of the recipes including my favourite Eggs Au Gratin, a wholesome, hearty dish!  Plus there is a competition to win one of 100 of the Take A Box of Eggs cookbooks...but hurry it closes on October 31st 2012.

Blueberry Cupcake Recipe

With Kizzy's birthday this week, I have have the perfect excuse for baking lots of goodies to celebrate and share with all our friends and family.  One of the cakes I made were these Blueberry Cupcakes which look really impressive and taste lush!!

Ingredients

4oz Self Raising Flour

4oz Butter

4oz Golden Caster Sugar

1 tspn Ground Cinnamon

4 oz  Blueberries

2 Free Range Eggs

3 1/2  fl oz milk

3oz Butter

6oz Icing Sugar

Blue Food Colouring Gel

Blueberries to decorate

Method

Preheat oven at 180 degrees and prepare a muffin tin with cup cake cases.

Beat together sugar, butter, eggs and milk with a hand whisk.

Slowly add flour and cinnamon.

Fold in berries.

Divide into cases and bake for 20-25 minutes.

When cool make the topping by beating together the butter, icing sugar and blue food colouring.

Pipe in swirls and top with blueberries to decorate.

Enjoy!!

Red Velvet Cupcake Recipe

Britmums and Anchor have challenged a number of bloggers to cook up a recipe using Anchor's delicious butter or cream.  As it is Kizzy's birthday today, I spent a very enjoyable few hours baking up cupcakes.  Armed with my Anchor wooden spoon and with my Anchor Butter ready in my butter dish, I had my own mini Great British Bake Off in my kitchen and one of the goodies I made was Red Velvet Cupcakes.  I kept seeing these cupcakes on TV, in fancy cake shops and I even tried one freshly baked by Eric Lanlard at an event last year, and I really wanted to have a go myself.  This was the perfect opportunity!

Ingredients For Red Velvet Cupcakes

4oz softened Anchor butter

4oz caster sugar

2 eggs

4oz self-raising flour

1tsp vanilla extract

4 tbsp buttermilk

10 drops of red food colouring

1oz cocoa powder

1 tsp white vinegar

Method

Preheat oven to 180 degrees and put cake cases into a muffin tin.

Beat together sugar and butter until pale and fluffy.

Beat in eggs one at a time.

Stir in flour, cocoa, vanilla, buttermilk, colouring and vinegar to make a vibrant red mixture.

Divide into cake cases and cook for 15-20 minutes.

Cool on a rack.

Ingredients for Red Velvet Cupcakes Topping

4 fl oz milk

1 egg yolk

1oz vanilla sugar

1-2 tspn cornflour

1 tsp vanilla extract

5 fl oz Anchor double cream

chocolate curls to decorate

Method

Warm milk in a pan.

Mix egg yolk, sugar and cornflour in a bowl.

Gradually add warm milk into the egg mix.

Pour back into pan and heat gently until thickened.  

Leave to cool.

Whip cream until stiff.

Fold into vanilla cream.

Top cakes and decorate.

The verdict was that these cakes were really delicious.  The soft topping was really yummy with its custardy, creamy flavour.  The sponge was vibrant and rich.  They looked really impressive too. This is definitely a cupcake I'll make again and again!!

I'm working with Anchor to promote their brand new Rewards Club, find out how you can get some of their kitchenware as well as more prizes - Anchor Rewards Club.

This is a Sponsored Post.

It's National Cupcake Week

Making Baking A Piece of Cake

This week (the 17th - 23rd September) is National Cupcake Week.  Here Inside the Wendy House, we love the odd cupcake or two and here are a couple of our past creations (with links to the recipes)!

Coffee Cupcakes

Bailey's Cupcakes

Baking is such a lovely activity to enjoy with the kids.  So when Wilkinson sent us some baking goodies to try out we were most pleased!  They have a range of durable, colourful and practical accessories which are perfect for encouraging the kids into the kitchen.  The range includes silicone moulds, aprons, scales and utensils, making baking a piece of cake!  It is all such good value.  A pack of 12 bright coloured silicone cupcake moulds cost just £2!  Kids' utensils start at just £1, and have an element of fun that will make them want to help out with cooking.  They are never too young to start!

We received some great cookie cutters in assorted shapes which will make some very appealing, bite size  cookies or gingerbread.  We also have a butterfly shaped cake mould, cup cake cases and an icing bag.  They are all very kid friendly, but also fully functional and good quality. 

So later this week we will be baking ourselves some yummy cupcakes ... how about these delicious Oreo Cupcakes filled with pieces of  Oreo and topped with vanilla buttercream??  It is National Cupcake Week after all!

Oreo Cupcakes

There are four ways to shop at Wilkinsons, the high street 'home of family value' retailer:

In store, from the catalogue, online at www.wilkinsonplus.com or by phone on 08456 080807.

Morrison's Saver Summer and Easy Lemon Drizzle Cake Recipe

Enjoy Summer On A Budget

We are half way through the summer holidays and if you are feeling the financial pinch from spending cash on days out and buying things to keep the kids entertained, then Morrisons is here to help.  They have come up with lots of yummy recipes and handy hints to make sure that little ones have a fabulous time without breaking the bank.  They have put together a selection of M Savers recipes and have teamed up with Play England and money saving expert Sarah Willingham to provide great tips to make the most of your summer.  You can find out more by visiting the Saver Summer website where there are details on ways to find low-cost ways of entertaining the family this summer:

• Easy to cook, low cost, nutritious M Savers summer-themed recipes, perfect for picnics, barbecues and kids’ summer snacks starting from as little as 16p per portion
• Free or low cost family activities developed with Play England
• An interactive map of the UK to locate free play spaces
• An M Savers Summer ‘Pop-Up’ Play Park which will tour the country in August which will have cooking demonstrations as well as low and free play workshops hosted by Play England to teach all sorts of game ideas including arts and crafts and den building

Morrison's have challenged me to cook up one of their M Savers summer recipes and I have made a Cheat's  Lemon Drizzle Cake which will be the perfect post picnic pud!  Best of all it is super easy to make and costs just 90p for a 10 portion loaf.  The children can help with the baking and the family will be enjoying a tasty, Summer loaf cake in no time!

• 2 x packets of M Savers Sponge Mix
• 2 x eggs from store cupboard
• Water
• 4 x tablespoons of M Savers Lemon Curd
• Juice and zest of 1 M Savers Lemon

1. Preheat the oven to 200°C Line a one litre loaf tin with grease proof paper. Mix up the cake mix as instructed on the packet using the eggs and water. Stir two tablespoons of lemon curd into the cake batter.
2. Pour the cake mix into the tin and bake for 35 to 40 minutes until the centre of the sponge springs back when pressed with your fingertips.
3. Remove from the oven and repeatedly pierce the top with a kebab skewer.
4. In a bowl, mix together the leftover lemon curd and lemon juice and zest. Pour over the cake and allow to cool in the tin.

Easy To Make Lemon Drizzle Cake

McCain's Summer of Sharing Tapas Recipe

Spanish Patatas Bravas, Tortilla and Almond Green Beans Recipe

McCain have launched their Summer of Sharing website where you can find recipes, party tips, games and a calendar of events for this summer as well as the chance to win one of 100 party packs, that McCain are  giving away each day, as well as the opportunity to win the ultimate party to share with your friends and family.


I was given the chance to have a go at one of the Summer of Sharing recipes and McCain kindly provided the ingredients for a tasty Spanish Tapas meal...perfect for sharing with friends and family!!


We made Spanish Patatas Bravas, Tortilla and Almond Green Beans which we served up as a Tapas inspired meal rather than as the Spanish do in little bite sized pieces in bowls!

Tapas Recipes

For the Patatas Bravas

300g McCain Lightly Spiced Wedges

1 tbsp olive oil

1 small onion chopped

1 clove garlic chopped

1 small red chilli chopped

225g can chopped tomatoes

1 tbsp tomato puree

a pinch of sugar

1/2 tsp paprika

Method

Cook wedges as per instructions.

Make sauce by frying onion for 3-4 minutes, add chilli and garlic and cook for a further minute.

Add chopped tomatoes, puree and paprika and cook for 5 minutes.

Simmer for 10 minutes until sauce is thickened.

Serve over the wedges.

For the Tortilla

300g McCain Lightly Spiced Wedges

1 onion sliced

50ml virgin olive oil

6 eggs

3 tbsp chopped flat leaf parsley

Method

Cook wedges as per instructions.

Heat oil in heavy based 20cm frying pan. Add onion and cook for 20 minutes until caramelized.

Beat eggs in jug and add chopped parsley and season.  

Add cooked potatoes to the onion.

Pour over egg and cook for about 20 minutes.

Finish off under grill.

For Almond Green Beans

150g green beans

100g unsalted butter

75g blanched almonds

Juice of one lemon

Method

Cook green beans in boiling salted water.

Put butter in pan with almonds.  

Heat up gently.

Toss in green beans and heat until butter goes golden brown and foams.

Remove from heat and add lemon juice to stop the cooking process.

The meal took about 20 minutes to prepare and 25 minutes to cook and served five of us with leftovers to spare for Ian's lunch the next day.  We improvised slightly by topping the tortilla with grated hard goat's cheese before finishing off under the grill.

Kizzy enjoyed helping me out in the kitchen preparing the dishes!

There are lots more recipes that include McCain Wedges on the Summer of Sharing website, plus ideas for throwing a summer party.