Black Pudding & Smoked Fish, with Hollandaise Sauce

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On 03 September, 2016, three very special things happened.

The first was that I met my sister again for the first time in almost fifteen years. The second was that this happened at her wedding. The third is that one of the options for the starter at the meal was Black Pudding, Smoked Fish, and Hollandaise Sauce. Oh sweet baby Jesus!

Well I won’t bore you with how we came to be estranged for so long, and it’s not my place to share the details of her special day…. but I’m damned well sure I’m gonna share this beauty of a recipe with you!

Make sure you get a bit of everything on each forkful! The slightly sweet Hollandaise is countered perfectly by the smoke and salt of the fish, and the earthiness of the Black Pudding.


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Fantabulous Feta Pasta Lunch

IMGP3588Good day, Munchkins!

Today’s recipe is a an attempt to reverse engineer a Feta & Semi-Dried Tomato Pasta that I found myself purchasing almost daily from Tesco. At £2 a pop, it’s not exactly a bank-breaker, but I was sure I could make a saving by recreating it myself! Especially as I was actually adding it as a part of their £3 meal deal.

The fact that I was eating it almost every day should be testament to the quality of the original version, but I’m pleased to say I mastered it on my second attempt! (Although the third wasn’t as good muahahahaha!)


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Ifits Christmas Dinner Pie

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This is without a doubt the ultimate Ifits recipe! For those who aren’t aware of the term, an Ifits recipe is one made from left-overs – Ifit’s in the fridge/cupboard, we’re having it! And so I present to you a genius recipe for left-over Christmas food!

I do have a confession to make – I had the idea for this recipe long before I had the opportunity to have left-over Christmas dinner, and just had to try it! I bought all the ingredients in (in small quantities) and went for it. The result was so good, that I had a missive from mother insisting that we actually make this for Christmas Dinner proper, instead of the traditional roast! As it turns out, we were subsequently invited to a family affair elsewhere… but I wasn’t off the hook… we had this on Christmas Eve!

The original idea came to me while I was flicking through Lisa Faulkner’s The Way I Cook. She has a Chicken Pie recipe that includes a layer of stuffing in the pastry crust, so that got my mind going. I only really have stuffing with Christmas Dinner (well, unless I visit a Carvery and it’s just there) so my mind instantly turned towards festive food!

The base for the sauce, as well as the idea of the stuffing-in-the-pastry, is adapted from her recipe… the rest is all me.

And remember, it’s an Ifits, so use this only as a template, and chuck in whatever you’ve got!


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Crispy Fried Ricotta Gnocchi with Garlic & Chilli

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Today’s recipe is a modern twist on an Italian classic.

I first tried something similar to this as a starter at The Crown in Chertsey, Surrey. If you’re ever in the area (maybe visiting Thorpe Park) it’s definitely worth stopping off here for food. It was so good that I couldn’t wait to try it when I got home. I tried it with some packet potato gnocchi (as the original recipe was also potato) and was very pleased with the results, but didn’t feel that was worthy of being included in my shiny new blog. I did some research into basic potato gnocchi recipes, but me being me decided I wanted to tweak it a bit.

My first attempt at this recipe wasn’t perfect, only alright, but it’s worth sticking with as my second attempt was nothing short of amazing, if I do say so myself! I’ll try to point out some potential pit-falls along the way, and highlight what worked better the second time around.

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Bacon, Egg & Toast Cups

Bacon, Egg & Toast Cups

 

The first TidyMunch recipe is actually courtesy of Martha Stewart. A friend (@eggenigma) linked me to some pictures on Pinterest, and my stomach instantly (and very loudly) demanded that I go home “sick” from work to make it immediately. I resisted, but did make it that evening. The photographs I posted on my personal Facebook account grabbed lots of attention, and people have been hounding me for the recipe ever since… and so here we are!

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