Potato Hash~ Secret recipe challenge 16th March 2015

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. For the month of March my assigned blog was The Heritage Cook written by Jane Bonacci. Jane describes herself as food and travel writer, recipe developer, editor and tester, event manager, passionate baker and cook. Looking through Janes blog, there were many delicious recipes, I liked that her focus is also on gluten free recipes. I settled for breakfast idea. I chose the Turkey Hash as my family love Sunday Brunch and this was perfect for it. I did make slight changes to the recipe to make it vegetarian. I omitted  the turkey and added some mushrooms instead.

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Potato Hash

by Nayna Kanabar March 16th-2015

Delicious and tasty potatoes cooked with onion, peppers and mushrooms for the perfect breakfast accompaniment.

Ingredients:

• 2 medium red potatoes peeled and coarsely grated
• 6 button mushrooms finely chopped
• 1 small red onion cut into very thin slices
• 1 tablespoon olive oil
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1/2 each green, red and yellow peppers finely diced

Method:

1.Preheat oven to 180 degrees C / 350 degrees F.2.Oil a deep baking dish and keep aside. 3.In a large bowl add the potatoes, onions, diced peppers, mushrooms, salt and pepper and the oil and toss every thing together. 4.Transfer the potato mixture to the oiled baking dish and pack the potato filling down with a spatula. 5.Bake in the preheated oven for 20-25 minutes until potatoes are cooked and slightly crispy on the edges. Remove from oven and cut into square slices and serve piping hot with baked beans and fried eggs.

Details

Prep time: 10 mins Baking  time: 25 mins Total time: 35 mins Yield: serves 4

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Mothersday Breakfast prepared with Love

A Mothers Love

Of all the special joys in life,

The big ones and the small,

A mother's love and tenderness

Is the greatest of them all.

anon

Mothersday a day for appreciating and pampering the one person who dedicates her whole life to her child.There is no better way to treat her than to surprise her with a delicious home cooked breakfast to start her day. 

For mothers day I am making a healthy and delicious smoothie, followed by a strawberry granola pots and a Spanish Frittata.

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Strawberry and Blueberry Smoothie

by Nayna Kanabar March-15-2015

A delicious blend of summer berries and coconut water makes this smoothie refreshing and delicious.

Ingredients:

• 8 Strawberries
• 60 g Blueberries
• 1 Apple braeburn
• 100ml Coconut Water

Method:

1.Place  the fruit in the OXO colander and wash all the fruit.2.Core the apple, leaving the skin on and cut into quarters, hull the strawberries and place into the Optimum 900 blender. Add the blueberries to the blender and blend together all the fruit for 1 minute. 3.Add the coconut water to the prepared smoothie and stir it in. 4.Pour the smoothie into chilled glasses and garnish with some blueberries.

Details

Prep time: 6 mins Cook time: None Total time: 5 mins Yield: 2 glasses

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Strawberry Granola Pots

by Nayna Kanabar March-15-2015

Layers of strawberry compote, Greek yoghurt and honey Granola , topped with fresh strawberries.

Ingredients

• 12 Strawberries
• 3 tablespoons Crunchy Nut Honey granola
• 6 tablespoons Greek Yoghurt
• 1 tablespoon Sugar

Instructions

1.Remove the stalks from 10 strawberries and chop them into small pieces. Add them with the sugar to a pan and cook for 5 minutes until strawberries start to break down but still hold shape. Remove from the heat and leave to cool.2. Take two glass jars or glasses and add a couple of tablespoons of strawberry compote in the bottom of each jar. Add a tablespoon of granola to each jar on top of the compote.3. In a bowl add the greek yoghurt and fold in the remaining strawberry compote to form a ripple effect.4. Spoon a layer of the yoghurt mixture on top of the granola in the jar.Repeat a layer of compote followed by the granola and finish with the yoghurt.5. Garnish with a whole strawberry.Serve chilled.

Details

Prep time: 10 mins Cook time:5 mins Total time: 15 mins Yield: 2 servings

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Spanish Frittata

by Nayna Kanabar March-15-2015

egg dish with vegetables and aspicy kick.

Ingredients

• 1 Large egg
• 1 Small Potato
• 1 Small Carrot
• 1 Small red Onion
• 1/4 Red pepper
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Green chilli
• 3 tablespoons Skimmed milk
• 1 tablespoon Frozen peas
• 1 tablespoon Olive Oil
• 1 tablespoon Sweet corn

Instructions

1.Peel and grate the potato using the OXO vegetable grater2.Peel and grate the carrot using the OXO vegetable grater3.Dice the red peppeer finely.4.Dice the red onion finely.5.Break the egg in the Oxo mixing bowl and add to it the salt, pepper and the milk and whisk it together.Keep aside.6.Heat a frying pan and add 1/2 tablespoon of olive oil and fry the onions until pink, add the grated potato, carrot, peppers, sweetcorn, green chilli and stir fry the vegetables for 7-8 minutes until they are cooked.7.In another frying pan add 1/2 tablespoon oil and heat it up. Place two rings in the frying pan and spoon half the vegetable mixture in each of the rings.Pour over the vegetable mixture the egg mixture.8.Turn the heat to low and cover the pan and cook the frittata for 7-8 minutes until egg mixture has set.9. Run a knife around the ring edge and lift off the metal ring.Using a spatula gently lift the frittata onto a serving plate.

Details

Prep time: 5 mins Cook time: 16 mins Total time: 21 mins Yield: 1 serving

I was able to create my mothersday recipes with the help of some lovely kitchen tools from OXO. I love the magnetic tin opener with a lining up window so you can line up the blade on the tin. it has a good gripping handle and the magnetic catch holds onto the can lid so that it does fall through into the can.

The three piece bowl and colander set comes with a lid that fits the bowl for storing food. The bowl has non slip surface and its is large enough for cooking for a family of 4. The colander has a lip that allows it to rest in the bowl but lifting it away from the base for easy drainage.The neat lid fits the bowl and all three items are stackable for easy storage.

Lastly the grate and slice is a neat little gadget with 4 colour co ordinated grating discs that shreads, grates, slices and juliennes. It has a good gripping handle with a storage compartment for storing the different blades for additional safety.






I was sent the OXO tools to use in my kitchen to create my recipes.I am sure any mum would love these in her kitchen too.

Submitting to:
Lets cook for mothersday event by simplyfood.

Cheesy Pasta Bake

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Cheesy Pasta Bake

by Nayna Kanabar March 5th 2015-2015

A delicious and comforting pasta dish thats is perfect served with aside salad.

Ingredients:

For White Sauce
• 250 ml skimmed milk
• 175 g low fat cheddar cheese grated
• 30 g plain flour
• 30 g butter
• Salt and Pepper to taste
• Pinch of nutmeg


• 200 g penne pasta
• 150 g low fat grated cheddar
• 1 teaspoon salt
• water for boiling pasta
• 1 teaspoon olive oil

Method:

1.In a large pan add the water and 1 teaspoon salt and bring to boil.Once its boiling add the pasta and cook it until its al dente. 2.Drain the pasta and return it to the pan. Add a teaspoon of olive oil to the cooked pasta and toss the pasta to stop it sticking together.3.In another saucepan, add the butter and flour and cook it for a few minutes until the rawness of the flour is gone.4.Add the milk gradually and keep whisking the sauce to ensure all the milk is incorporated into the flour and there are no lumps.5.Once all the milk is added keep whisking until sauce thickens, it should easily coat the back of a spoon.At this stage add half the cheese and whisk it in.Add the nutmeg, salt and pepper and stir it in.6.Take the sauce off the heat and pour the sauce over the cooked pasta and mix it all together.7.Preheat the grill to medium .8.Spoon the saucy pasta into an ovenproof baking dish and sprinkle the remaining cheese over it.Place the pasta dish under the grill and cook until the cheese melts and it starts to bubble and turn golden brown.9.Carefully remove the baked cheesy pasta from the grill. Serve hot with aside salad.

Details

Prep time: 5 mins  Cooking time: 20mins   Total time: 25 mins Yield: 4 servings

Submitting to :
Lets cook for Mothersday event by simplyfood.

Round Up Lets cook Valentine Special Dishes

Thankyou to everyone who linked up their recipes and took part in this event.We had some awesome entres for the Valentine event. Here is the awesome round up.

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Event announcement ~ Lets cook for Mothersday

Motherdsay in the Uk is celebrated on March 15th this year. It's a very special day where it gives every child an opportunity to appreciate their mums and show them how special they are. Mothersday does not mean that you need to buy expensive gifts, but a showing of appreciation through small acts of kindness are whats more important. In this event I am proposing that we cook a special dish for our mums, it could be  a dessert, cake, savory dish or even a cup of tea. Please share your mothersday recipes in this event.

To Participate:

1.Prepare a dish vegetarian dish  (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2.Please link this event announcement with your entry, this is mandatory.
3.Use of logo is  not mandatory but it helps to spread the word if you can post it..
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
4. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format
Your Name:
Recipe Name
Recipe URL
Image no larger than 300 pixels.

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