KUMPULAN MASTER BLOG

Beef Chilli Hash- an easy slow cooker comfort food recipe. Classic Chilli made with big chunks of beef and slow cooked with potato chunks. A one pan, all-in-one meal. We enjoyed the last week's slow cooker bolognese hash so much, that I got thinking about what other spins I could put on that recipe. Beef chilli seemed the perfect candidate so I made Chunky Slow Cooker Beef Chilli Hash. It's a hearty, filling chilli recipe that is perfect to having cooking ready for dinner after a long day at work. I absolutely love chilli over a jacket potato, so cooking the chilli with the potato in the slow cooker just takes one step out of the process. It also means that I don't need the oven or the hob on in these warm summer temperatures. The slow cooker emits very little heat, which is why I am a big fan of using it through the summer. I use mince when I make beef chilli usually, but for this Chunky Beef Chilli Hash, I prefer it chunkier so I used chunks of casserole stewing steak ins...

I spent quite a while coming up with a name for the recipe I'm sharing today- Slow Cooker Bolognese and Potato Hash. In the end my friend came up with the name, when she was visiting last weekend. What do you call something that's essentially a traditional beef bolognese made in the slow cooker with potato? We toyed with Bake, but it's not baked. She suggested hash, which resulted in some pondering about what hash means in the foodie sense. Corned Beef Hash has potato in, and is sort of thrown together, so that must work, right? Let's hope so, because that's what I've gone for! I decided to do a spin on spaghetti bolognese, because it has so much flavour. All that rich sauce- it must surely be a good idea to put potato in it? Excellent comfort food! Beef Bolognese works beautifully in the slow cooker. It allows the sauce to really develop a deep, rich flavour. What you do need to be careful of however, is how much liquid you add. It's tempting to put in as m...

Chocolate Hazelnut No Bake Cheesecake- an easy-to-make, indulgent chocolate dessert, topped with hazelnuts. Perfect summer dessert. Chocolate Hazelnut Cheesecake is such a Summer dessert so, on a surprisingly, scorching hot Bank Holiday Monday, it seemed just the right dessert to make. Most of my favourite desserts are rather traditionally British and wintery. (Check out my three fruit crumble recipes for evidence! Apple Crumble, Rhubarb Crumble and Summer Fruits crumble) A big old bowl of something deliciously stodgy slathered in custard isn't really what you want after a summer BBQ though is it? Cheesecake is much more summery and if you add chocolate to it, so much the better! This recipe for Easy Chocolate Hazelnut Cheesecake is the no-bake variety of cheesecake, so no need to put the oven on in the hot weather. It has chopped hazelnuts in the base as well as sprinkled on top, so it has a slightly Nutella like taste but without the overpowering levels of sweetness. Instead, the...

Hot Cross Bun Cupcakes- all the flavour of a traditional hot cross bun in a cupcake- cinnamon, ginger, mixed spice and raisins. Easy to make treats for Easter. How much do you love Hot Cross Buns? They're a real seasonal treat (although seasonal for Easter seems to start straight after Christmas now!) There are so many varieties these days, chocolate, apple, ginger etc. I love the apple ones personally, if I'm veering from the traditional. So, I thought, why not add Hot Cross Bun Cupcakes to the mix? My Hot Cross Bun Cupcakes have all the spice and flavour of a hot cross bun, but with a cake base. They have a plain cupcake base with the hot cross bun spices and raisins added. The spices make the cake taste almost as though it's been made with wholemeal flour. I tend to go heavier on the cinnamon than the other spices, because I love that flavour more than the others, but you can play with the balance of spices however you prefer. So if you've had enough of all the Easte...

Mediterranean Pasta Bake- a vegetarian pasta bake, packed with veg- aubergine, pepper and courgette and then topped with cheese. Great for weeknight dinners and feeding a crowd. Jump to recipe I am so in love with aubergines right now. I can't get enough of them, especially when they're roasted. I love the way they caramelise and get that creamy texture and nutty flavour. I just want to put them in everything! It's this obsession with trying to get aubergine into lots of meals, and our commitment to Meat-free Mondays, that got me thinking about making a Mediterranean Vegetable Pasta Bake. The most recent pasta bake I have posted on the blog is a rather delicious Chicken and Sweetcorn version.That has a lovely rich cheesy sauce, so it's a little on the naughty side. Whereas, this Mediterranean Vegetable Pasta Bake is jam packed full of veggies and has a tomato based sauce for days when you want to eat a little lighter. Aubergine, courgette, yellow pepper, tomatoes, on...

Parsnip and Rosemary Risotto- a sweet and nutty, vegetarian risotto with roasted parsnip and rosemary, topped off with crunchy parsnip crisps. I made parsnip risotto this week, something I have been meaning to do again for quite some time. The very first time I made it, I was inspired by a Christmas meal I had in a restaurant. I didn't really like anything else that was on the menu so I ordered the parsnip risotto. I was wowed when I tried it. It had a delicious, nutty, sweet taste and was topped with parsnip crisps. Honestly the nicest risotto I had ever eaten. With our 2018 commitment to Meat Free Mondays, it seemed the perfect excuse to update the recipe. The parsnip and rosemary risotto I am sharing today, has a base of garlic and rosemary with roasted parsnip stirred through. Roasting the parsnip gives it more of a nutty taste. Ideally, you want it golden and well-softened so that it breaks up a little when it's stirred through the rice. I use cheddar because my husband is...

Lime and Ginger Cod with Giant Couscous- Cod fillets, delicately flavoured with lime and ginger and served on a bed of giant couscous (also known as Israeli Couscous) with tomato and red pepper. Lime and Ginger Cod with Giant Couscous is a recipe that I have been fiddling with for a couple of weeks. The cous cous was delicious first time, but the marinade for the cod needed some work. It was just a touch too much on the citrus side and needed a wee bit of sweetness to balance it out. I'm a huge fan of lime and ginger. It's one of my favourite flavour combinations. I have used it with turkey steaks for a long time so, one day when I was pondering how to jazz up cod fillets, I thought why not? The problem is that cod is such a delicately flavoured fish that the lime overwhelmed it a little. A teaspoon of honey did the trick and took the edge off the sharpness. Honey, lime, ginger and some chilli flakes worked really well as a marinade. Having the cod with couscous is a welcome c...