Cheese

  • Mediterranean Vermicelli Pasta

    When I started craving noodles a couple of weeks ago and no real way to just pop to the shops in this new normal we live in I had to get creative and that is where my Vermicelli pasta* came in. If you have never tried it,  Vermicelli is a fine noodle pasta, that you cook the same as you would any other pasta and, in my opinion, tastes amazing. I thankfully had some sat in the cupboard and one lunchtime decided to whip everyone up this cold noodle salad. 

    photo of a noodle salad in a bowl with chickpeas and sundried tomatoes.

    I have always been a big noodle lover so you can bet I am going to always keep a pack of Vermicelli in stock now, just in case the craving strikes. 

    For this cold noodle salad I decided to add a couple of mediterreanen style ingredients, just to liven it up, but you can realistically add anything you want to make the cold noodle salad of your dreams. Are you getting how much I love cold noodle salad from all these emotive ways I am finding to describe it?! I whipped this up for lunch but this would totally work for dinner too, in fact you wouldn’t even need to do anything different. This recipe is also vegetarian but you could easily add some meat to change up the flavour and add even more protein if you wanted to. What I really loved about this recipe is that I just threw together a few items that I had in the cupboard and it created a tasty recipe. I love when things come together like that.

    I also gave this to my toddler and she loved it. She is 1 years old and we weaned her with baby led weaning. We also did our own little weaning fun challenge by doing 100 foods before 1, where you introduce 100 foods when you start weaning them at 6 months and follow it on until they turn a year. It was just a little bit of fun we did along our weaning journey and is not im place of medical or diet advice. Please refer to medical advice on weaning.

    If you want to download our 100 foods before 1 list you can do so here.

    Now, on with the recipe…

    Grandma's Sage & Onion Stuffing

    Grandma's Sage & Onion Stuffing

    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes

    Ingredients

    • 2 lbs Onions
    • 16 oz Water
    • 3 tbsp Dried Sage
    • 1 tbsp Mixed herbs
    • 2 oz Dripping/Lard
    • 1 loaf bread, into breadcrumbs

    Instructions

    1. Peel and chop onions
    2. Add to saucepan and add water and herbs
    3. Cook on hob until all water has evapourated
    4. Remove mixture from the hob and melt in the dripping/lard/butter
    5. Next, blend the bread in a blender to make fine breadcrumbs
    6. Add the breadcrumbs in slowly, mixing as you go, until mixture feels stiffer but still moist
    7. Transfer into a greased dish and cook in the oven for 15 minutes

    This recipe is so simple yet so tasty, you definitely won’t regret making this for dinner or lunch. If you’re like me and have these things in stock in your cupboard or fridge then give it a try. I promise you won’t be disappointed.

    Tried this recipe? Let me know what you thought in the comments below.

  • Parmesan Crusted Chicken

    A different take on Parmesan Crusted Chicken

    Do you ever feel like you have one dish, and not only do you know how to make it but you make it really well? That is how I feel about this crusted chicken dish, and while over the years I have omitted some of the ingredients and have changed the way I cook this, I think this recipe is not only delicious but is also now the best it can be.

    Today I’m going to tell you how you can make this recipe in a number of different ways, from the standard way I make it with chicken, with the option of making it with Quorn fillets to add a vegetarian Twist, maybe you need a gluten-free option or maybe you need to follow a dairy free diet. Whichever way works for you you will find the recipe on this post or find a link to another post.

    The great thing about this recipe is how easy is to make, how tasty it is and because of this it is an easy recipe to cook when entertaining. When we have guests I am always stuck in the kitchen panicking about timings, whether everything will be ready at the right time and particularly worry about how it is going to taste, and I’m sure I am not alone in that. I have made this dish time and time again over the years and I always come back to it because it is just that good.

    If you are here and you’re a vegetarian then I suggest you check out this post where I am going to tell you all about how to make a vegetarian friendly version of this dish. If you are a meat eater then read on to find out what ingredients you need and how you can make this fantastic dish today.

    Parmesan Crusted Chicken

    Parmesan Crusted Chicken

    Ingredients

    • 2 chicken breast.
    • 4-6 crackers (use gluten-free crackers* if needed).
    • Grated cheese (You can use whichever cheese suits you, this recipe traditionally called for parmesan but over the years I have used crumbly cheese cheese such as Wensleydale, as well as a traditional Cheddar - all these cheeses seemingly work perfect with this recipe).
    • Lemon juice.
    • Egg, beaten.

    Instructions

    1. Whisk egg and pour onto a plate.
    2. On the second plate add some lemon juice.
    3. Add your crackers into a ziplock bag and using a wooden spoon crush the crackers until breadcrumbs.
    4. Add the cheese to the breadcrumbs and mix together.
    5. Line a baking tray with foil or parchment paper.
    6. Take your chicken breast and roll it in the lemon juice.
    7. Do the same with the egg.
    8. Place your chicken breast on the baking tray.
    9. Cover the chicken breast with the breadcrumb and cheese mix.
    10. Place in the oven and cook for 40 minutes on 200 degrees C.
    11. Serve with sour cream and sweet chilli dipping sauce.

    Ingredients

    • 1 chicken breast.
    • 2 – 3 crackers (use gluten-free crackers* if needed).
    • Grated cheese (I use a lactose free cheese but you can use whichever cheese suits you, this recipe traditionally called for parmesan but over the years I have used crumbly cheese cheese such as Wensleydale, as well as a traditional Cheddar – all these cheeses seemingly work perfect with this recipe).
    • Lemon juice.
    • Egg, beaten.

    Over the years I have tried a number of different ways to cook this recipe and I have found baking it in the oven is the most effective. I love to serve this with sour cream and sweet chilli dipping sauce as well as buttered new potatoes and a fresh salad. This also goes perfect with Mediterranean vegetables or any other dish that you would enjoy with chicken.

  • Crusted Quorn Fillets

    A Quorn Vegetarian Alternative?

    If I had a signature dish it would definitely be parmesan crusted chicken, over the years it is definitely something I have tried in a number of different ways. Given that my husband is a vegetarian and this is my signature dish, I had to find ways in which I could adapt this recipe to suit his dietary needs too, all it took was a few minor adjustments and this typically meat dish can be adapted for vegetarians.

    Now I should note here that to complete this dish I did have to use quorn replacement products as this is the best way to create a like for like dish. If you are vegetarian and you have a suggestion for this dish which doesn’t include replacement products then I would love to hear from you, please leave me a comment and if you have a link to your recipe please leave that two. Right, let’s get on with the recipe.

     

     

    Ingredients

    • Two quorn fillets.
    • Lemon juice.
    • Egg, beaten.
    • Crackers.
    • Cheddar cheese (we use lactose free cheese but you can use any type of medium cheese. Hard cheeses are more difficult to come by as many are not vegetarian friendly, but if you know of a vegetarian friendly hard cheese it would work very well in this dish).

     

    Method

    1. Add lemon juice to a plate.
    2. Whisk egg and add to another plate.
    3. Add your crackers to a ziplock bag until they form breadcrumbs.
    4. Grate you’re cheese and add this into a ziplock bag as well, insuring the bread crumbs and cheese mixed together.
    5. Take your quorn fillet and role in the lemon juice.
    6. Then do the same and the egg.
    7. Cover a baking tray with foil or parchment paper.
    8. Place your Quorn fillet on the baking tray.
    9. Cover the fillets with the breadcrumb cheese mix.
    10. Bake in the oven for 20 minutes on 200 degrees C.
    11. Serve with sour cream and sweet chilli dipping sauce.

    This recipe is a fantastic take on the original parmesan chicken recipe. Baking the Quorn fillets in the oven for a short time keep them moist and locks in all the flavour from the crust. You can serve these fillets with sour cream and sweet chilli dipping sauce, and it also tastes great with buttered new potatoes and either vegetables or a fresh salad.

  • Living with Lactose Intolerance

    What it is like to live with lactose intolerance…

    Today I want to talk to you about my experience with lactose intolerance. For the longest time I have suffered with what we turned in our house as ” a dodgy stomach”. IBS is prevalent in pretty much all of our family, and is something I have suffered with as well. It is because of this, the symptoms of IBS being similar to that of lactose intolerance that for the longest time I didn’t realise that I was experiencing anything more than IBS. I had seen the doctor many times over the year with my IBS but I started to notice a difference. You don’t need me to tell you the symptoms of lactose intolerance, you can look them up here on the NHS website. For me I absolutely lived for dairy. I am/was a huge cheese lover, I loved milkshakes (although I never could stand milk by itself) and I didn’t mind dairy chocolate from time to time. I just couldn’t imagine and not being able to eat cheese ever again.
     

    Changing you life?

    When you find out that you have an intolerance or an allergy is really difficult to imagine adapt your life. I really couldn’t imagine not having the things that I loved. I loved cheese, I loved creamy curries and at the time I was also becoming partial to a pudding as well (despite always loving savoury food much more than sweet). For the longest time I tried to cheat, I put up with the side effects in order to eat the things that I loved but that can get you down, especially when you have unpleasant side effects, and I soon realised that I really did need to be sensible about it. A good friend of mine who has also suffered from food allergies gave me some great advice and said that soon enough I will just find I am used to it, and she was right.
     
    lactose
     

    What is lactose intolerance?

    Lactose intolerance isn’t the same as an allergy. When you are lactose intolerant it means that your body is unable to digest lactose, which is a type of sugar found in dairy products.  It was because my personal symptoms of lactose intolerance, although sometimes severe, were never life-threatening that is was sometimes easy to cheat to still be able to enjoy the things I loved. At first it seemed like a huge change. Milk was a huge part of my diet how milk is in so many things that you can purchase from the supermarket. Becoming lactose intolerant men I started to look into my food and what I am consuming. One of the things I came across in my research was obviously that of the dairy industry, well for me milk is a huge no no I’ve come to realise that this is not a big loss, I could drink cows milk again I definitely would not. For me cheese is also off there are many great alternatives in the supermarket for people who cannot have cheese use not to have cheese, is definitely satisfy the cheese need.
     
     

    How easy is it to be dairy free?

    When I first became lactose intolerant over six years ago it was incredibly difficult to find anything that was dairy free. As time goes on more and more dairy free options are becoming available, however compared to other food allergies and intolerances I still feel that dairy free options have a long way to go. For example, when you go out to eat there are many many options now for wheat and gluten free alternatives, however it is rare to find dairy free alternatives when eating out. In my everyday life I drink non-dairy milk, I eat special cheese, I stick to dairy-free yogurts (coconut milk yogurts are the bomb) and puddings and even throughout the summer months I can have dairy free ice creams and lollies. The supermarkets are getting there with their dairy free options as well, things have definitely vastly improved over the past six years. When we have shopped in Sainsbury’s I have been very pleased with their variety of dairy free food items and the same with Morrisons. We haven’t shopped in Tesco’s at all but I recently shopped in ASDA and was disappointed to find that they had no dairy free yogurt range. I think as time goes on this will change more and more but I still feel that lactose intolerance and dairy allergies are being left behind compared to other allergies and intolerances, which as you can imagine is frustrating when you don’t have a choice in what you can and can’t eat.
     
     

    What if I think I might be lactose intolerant?

     
    Lactose intolerance can come in many forms and is certainly thick to each individual person. I find I am able to tolerate goat’s milk and ewes milk in small doses, where is cows milk is completely off. I don’t often eat products with Coates or use milk in it however sometimes when I have a salad I do have a little bit of goats cheese. Finding out of suspecting you have lactose intolerance and be a shock and a potential huge change to your diet. As more and more people are finding out that they have issues such as these you will be able to find comparable products in many supermarkets, making that transition much easier. Giving up your favourite foods can be tough but when you realise how much better you feel for it you won’t want to go back and will wonder why you never did this sooner. Education is so important in lactose intolerance so read up about it find a way through it that works for you. If you suspect you have lactose intolerance or problem with dairy make sure you go and visit your GP and don’t just diagnose yourself online. You may just have an issue with IBS, have another kind of digestive issue or you may be lactose intolerant. It is always important seek medical advice and get the right advice before removing any products from your diet. A GP will be able to tell you the best ways to get all the nutrients you need in your diet previously got from dairy. Exclusion diets should never be done alone without being seen by a GP or a nutritionist.
     

    It doesn’t have to be scary!

    I am a firm Believer that a dairy free diet can be better than a dairy diet. You just need to know the ins and outs nutritional aspects you need to cover to live a healthy life. These days I don’t really miss anything. As with anything it is a big change and it seems like you will never get used to it, do and one day you will realise you no longer miss the things you once thought you would never be able to live without.

    The most important thing is to maintain contact with your GP for as long as an intolerance or any digestive issue is presenting you with problems. This means that you should make an appointment any time you’re about to embark on a new diet, and also see your GP if your symptoms don’t improve after treatment, because sometimes you’ll need to rule out other issues before confirming a full diagnosis.

  • Homemade Burger Patties & Fresh Salad

    Let’s face it time isn’t always on our side when it comes to preparing delicious meals during the week most of us just don’t have the time we would love to be able to cook some scratch, so as well as some more elaborate dishes you will also find some quick, simple and budget friendly recipes on these pages too.

    burger
    I decided a long time ago that instead of buying burger patties from the supermarket it was far easier to make them myself, not only did it only take me less than 10 minutes to make a whole batch (and the extras you can put between parchment paper and freeze until you need them, I freeze them in batches of 2’s) but also I knew that there was nothing added in as extra that you might find in a shop bought or restaurant bought burger.

    You will need:

    • Ground/Minced Beef.
    • Burger cheese of your choice (I actually use violife vegan cheese – the irony given that I am putting it on meat).
    • Violife Vegan Mediterranean cheese block (Halloumi would work just as well).
    • Mixed salad: Romaine lettuce, Bell peppers, plum tomatoes, Cucumber.
    • Dressing: Extra Virgin Olive Oil

     

    What you need to do:

    Add your ground beef into a bowl and season. I love using steak seasoning along with pepper, but you can really tailor your burger patties to your own taste here.
    Mix together by hand.
    By hand, form burger patties and add them to a baking sheet.
    Cook until pipping hot, brown and cooked through on the inside.
    This burger patty recipe is quick, simple and easy, and although I am not the greatest fan of dipping my hand in raw meat, I have found you can make a huge batch all in one go and freeze them, meaning you have quick on the go meals for other times too.