GAMBAS GARLIC PRAWN STIRFRY

Gorgeous twist on the Spanish Tapas Gambas Pil Pil, the prawn, garlic and chilli infused oil that the prawns are cooked is the star of this dish, drizzling this oil over the finished dish takes your rice to another level.

Prep time 5 minutes / Cooking time 15 minutes

  

Ingredients

(serves 2)

 10 large shell on cold water ocean prawns

200ml groundnut oil

1 whole bulb garlic sliced

2 red chilli's pierced

2 tsp white wine vinegar

2 tbsp fresh coriander torn

1 coffee mug of Thai rice

Marinate The Prawns

Place the prawns in a bowl with the oil, garlic and chilli, leave to infuse for a hour or longer if you can.

First get the rice cooking, rinse the rice twice in cold water, place the rice in a saucepan with a lid, using the same coffee mug that measured the rice add two mugs of water, bring the rice to a simmer and pop the lid on, turn the heat down slightly and cook for 8 minutes, do not take the lid of at all, remove from the heat after the 8 minutes and leave to one side for 10 minutes for the rice to finish cooking, while you cook the gambas prawns.

In a large wok add the oil and prawns, reserving the garlic and chillies for later, stir fry the prawns shell and head on until cooked, I had to do this in two batches, place on a plate, and peel the head and shell off the prawns, meanwhile add the chilli and garlic to the wok and cook until the garlic is a light brown, this will give the garlic a gorgeous brown nutty chewy flavour, add back the peeled prawns and the white wine vinegar, stir fry for just a moment and serve on top of a bed of rice, drizzle over all the cooking oil from the pan making sure you also scrape off any bits from the pan as this adds that extra depth of flavour to your dinner.  

FOOL PROOF YORKSHIRE PUDDINGS

Such an easy recipe, the real key to success every time is in the method!  This batter likes to be made around an hour before it is needed and left resting at room temperature, I have tried so many various methods with hit and miss results and since I found this one it has never let me down, I use this recipe for yorkshire puddings, toad in the hole and as a base for pancakes.

Prep time 5 minutes / Resting time 40 minutes / Cooking time 20 minutes

Ingredients

(makes 10)

200g free range organic eggs

200g plain whisked flour

200g room temperature full fat milk

pinch of sea salt and white pepper

10 tsp dripping

Take the eggs and with a balloon whisk beat in a large jug, add the whisked flour, whisked saves you having to sieve, it does the same job without the mess, whisk until you have a thick smooth mixture, add the milk, salt and pepper and gently whisk until completely incorporated, if you want to ensure no lumps at this stage you can strain through a sieve.  Leave to rest on the side at room temperature for around 40 minutes.

about twenty minutes before you are ready to cook the yorkshires, pre-heat your oven to 200-220 degrees, when you are ready place a tsp of dripping in each batter tin and place in the oven to get really hot, now the next part is very important to ensure successfully high risen light and crispy yorkshire puddings.

When you are ready to add the batter to the tin, have the batter jug ready to hand, remove the batter tin from the oven as fast and safely as possible, remember hot fat, close the oven door quickly keeping all the heat in, pour in the batter in to the yorkshire tin again as fast as you can and gently without bashing the batter tin pop it back in the oven closing the door gently! Phew!  

Under no circumstances can you open the oven door!  If you do your yorkshire puddings will drop and become heavy batter puddings.  If you have cranked your oven up to 220 degrees, after 5 minutes turn the heat to 200 degrees no lower, these gorgeous light crispy yorkshire puddings should be ready around 18-20 minutes later, you can tell without opening the oven door, you are looking for a medium light brown even colouring all over and twice the height of the tin.

You can use these as an alternative to bread, tear one open and layer in some medium rare beef and drizzle over some horseradish mixed with creme fraiche and some crispy fried onions.

GLORIOUS ROAST BEEF WITH YORKSHIRE PUDDINGS AND MADEIRA STOCK GRAVY

Gorgeous Gorgeous Gorgeous Roast Rib Eye of Beef, this is one of my most favourite roasts, the gorgeous memories of nan and grandad and the old fashioned smell of clean grass feed fat roasting and basting the meat as it cooks enhancing that gorgeous and glorious rib of beef, the anticipation is just mouth wateringly beautiful, I or my taste buds do confess to having a hankering to the hot crispy salty seasoned fat on the top of the joint, to me this is the very best, the flavour is un-believable and very naughty, but once in a while perfectly acceptable!

Prep time 15 minutes / Approx oven roasting time 2kg 50 minutes blue / 55 mins rare / 60 mins med rare / 70 mins med / 1hr 25+ mins well done / plus 15 mins resting time.

Approx Timing Guide

9 mins per lb Blue/Rare 55 degrees plus resting

12 mins per lb rare/rare 60-65 degrees plus resting

15 mins per lb well done 70-75 degrees plus resting

Ingredients

(serves 4-6)

2 kg rib of beef on the bone

1 tbsp sea salt & fresh ground black pepper for the beef

2 kg potatoes peeled and halved placed in water

100g semolina

Sea salt and white pepper for the potato's

6 tbsp beef dripping

4 carrots peeled rough chopped

2 heads of broccoli florets

1 sweetheart cabbage finely sliced

The Best Ever Roast Beef Gravy

500ml beef bone stock

200ml Madeira

All the resting juices from the beef

1 tbsp butter

1 tbsp flour

Sea salt and black pepper

Fabulous Yorkshire Puddings

Ingredients

(Makes 10)

200 ml eggs beaten

200 ml milk

200 ml plain flour whisked

1 tsp salt

1/2 tsp white pepper

Roast Beef

First job is to get the beef in the 190 degree pre-heated oven for the required cooking time, I cooked our beef rare which was 60 minutes at 190 degrees adding a minimum of 15 minutes for resting time, out of the oven, this resting time gives you the time to make the gravy, cook the yorkshire puddings and vegetables while the roasting potatoes finish off, I allow 1hr to roast my potatoes gorgeously crispy and light and fluffy in beef dripping and by giving the beef a 10 minute head start from the potato's you will have every thing ready to serve at the same time.

Roast Potato's
Peel the potato's and cut in half, place in a pan of water with a pinch of salt and bring to a simmer, simmer for five minutes and then take off the heat and leave to stand for a further five minutes, drain and gently shake the colander to fluff up the edges of the potato, this will give you extra crispy potato's, season with sea salt, white pepper and sprinkle over the semolina, add to your roasting tin and toss in the dripping coating the potato's all over pop the tin back in the oven, these beauties are going to be basting in the glorious roasted beef fat that is rendering down as the beef roasts, the potato's will only need turning once at the half way point around 30 minutes.

Yorkshire Puddings

Next make the yorkshire batter so that it can rest on the side for three quarters of an hour or so, place the eggs and flour in a large jug and with a balloon whisk, whisk until you have a creamy smooth mixture, add the milk, salt and pepper and whisk again until all incorporated and lump free, you can pass this mixture through a sieve if you want, leave on this side at room temperature until needed.

Crank the oven up to 200 degrees and in a yorkshire batter tin place a tsp of beef dripping in each tin, section, pop in the oven for 5 minutes to get super hot, now this bit is important for successfully high yorkshires, have your batter jug ready to pour, take the tin from the oven, close the door and as fast as is safe pour the batter into the tins, get this back in the oven as fast a possible and close the door! Phew!  Under no circumstances can you open the oven door for the next 18-20 minutes, if you do the puddings will flop, while this is not the end of the world it means your yorkshires will be more of a heavy batter pudding rather than a light airy crispy puff of a yorkshire pudding.

The Gravy

Pour off any fat into a dripping bowl, reserving any juices in the pan, pop the dripping in the fridge ready to use for the next roast, place your roasting tin on the stove and add the beef stock and Madeira, bring to a rolling simmer and reduce by a third, add all the resting juices from the beef and using a whisk be sure to scrap off all the flavoursome bits that have stuck to the bottom of the pan adding further depth to this gorgeous old fashioned honest gravy.  Take the soft almost melting butter and mix in the flour, this will thicken the gravy to your choice, start with half the mix and add to the simmering gravy, whisk in well until smooth, taste and season with sea salt and fresh ground black pepper if needed, if you want a thicker gravy add more of the beurre manie butter flour roux.

Serve with the steamed or boiled vegetables, crispy fluffy roast potato's and your beautiful full flavoured gravy.

HOMEMADE SHAVING CREAM

So easy to make and only takes five minutes this is another great addition towards our self sufficient and sustainable life style, all natural ingredients fair trade and organic.  Every little we can do to lower our families carbon foot print makes us feel great, making this ourselves considerable lowers the need for packaging and as I brought the ingredients in bulk and they have multi uses in our other homemade cleaning products, this then in turn lowers the impact on landfill, a winner all round.

Prep time 5 minutes / Cooking time 5 minutes

Costings approx £1.00 / 125 days worth

Ingredients

(makes approx 250ml)

3 tbsp shea butter

1/4 cup hazel or nut oil

1 tbsp kaolin clay

2 tsp baking soda

1/4 cup aloe vera

1/4 cup liquid castile soap

4 drops grapeseed extract

In a mason jar add the shea butter and hazel nut oil, fill a saucepan with enough water that when you place the mason jar in the pan the water is only one third of the way up the jar, bring the water to a simmer and melt the shea butter, do not over heat the mixture, as soon as most of the shea butter has melted remove the mason jar from the hot water and place on the side, stir well.

Add the rest of the ingredients and with a small whisk, whisk for around three minutes until the mixture is thicker and creamy in texture, pour into your choice of container for use, that's it!

INDIAN SPICED KEBAB

Outstandingly gorgeous another recipe that is a keeper, at this rate I am going to need more days in the week so that I can cook and eat more dinners!  sumptuous juicy chicken thighs marinated in my madras spices and coconut milk, grilled or BBQ'd and slightly charred then served on a spiced coriander flat bread with home made garlic and lemon mayo drizzle.  I love watching my husband eat this, his total oblivious enjoyment is obvious with the vocal mmmmmms and the lip smacking shoving of the folded kebab in to his mouth makes me want to cook this again and again!

A great bonus you can serve this family style all the finely sliced cabbage, onions and carrots can be placed on the dinner table along with a bowl of garlic lemon mayo next to a stack of warm just cooked flat breads and a pile of chicken skewers, this is a great family way to serve, make and build your own kebabs enhancing a great family connection over food, you never  know how much these memories will influence your family in their future.

Prep time 10 minutes / Proving time 1hr / Cooking time 10 minutes

Ingredients

(serves 4-6)

8 skinned and boneless chicken thighs halved

2 tbsp curry powder

1 tsp turmeric

1 pinch sea salt

1 pinch fresh ground black pepper

200 ml coconut milk

1 lime juiced

2 carrots julienned

1/2 white cabbage finely sliced

1/4 red cabbage finely sliced

1 lrg onion finely sliced

1 handful fresh coriander torn

Flat Breads

(proving time 1 hr)

500g 00 flour

15g dried yeast

10g sea salt

1 tsp turmeric

1 tsp ground cumin

1 handfuls chopped coriander

50g olive oil

320g room temperature water

Garlic Lemon Mayo

3 egg yolks

1/2 juice lemon

1 pinch sea salt

1 pinch white pepper

1 tsp Dijon mustard

2 cloves garlic grated

300ml organic rapeseed oil

The Flat Breads

First make the flat bread dough, place all the ingredients in a large bowl or mixer with a dough hook and bring together to form a ball, knead for seven minutes, I like to stretch the dough out and roll it back up turn ninety degrees and repeat, keep repeating and in seven minutes your dough will feel soft, silky and springy, place back in the bowl and cover, leave somewhere warm for one hour.  Once proved divide the dough in to six equal ish balls and roll out on a lightly floured surface in to eight inch circles, heat non stick frying pan medium high heat and cook each bread for approx one minute on each side allowing some of the surface to toast, wrap in a tea towel to keep warm while you cook the chicken.

Marinate The Chicken

Next marinate the chicken in the curry powder, turmeric, coconut milk, salt and pepper for at least thirty minutes, you can do this 24hrs in advance, the longer the marinate the deeper the flavour.

The Mayo

Place your three egg yolks, 1/2 juice of lemon, 1 tsp of Dijon mustard, pinch of salt and white pepper in a large roomy bowl, add a tiny dash of your oil and start to whisk, you don't have to whisk terribly fast, keep adding a very small drizzle of oil and whisking, you will see the mixture start to thicken, once your at this stage you can add bigger glugs of oil until you have a lovely thick mayo, add the garlic and taste, adjust with more lemon juice if needed.

To Cook and Serve

Heat your grill to a high heat, take the marinated chicken and place two pieces long ways on each skewer, you will need eight skewers, place on a baking tray and pour over the remaining marinade, pop under the grill for around three minutes each side, its great to let some of the chicken just start to catch adding more character to the flavour.  Once cooked I like to turn the grill off and shut the door for a couple of minutes while I set the table, this is to ensure really juicy chicken because for the few minutes the chicken is resting it is also getting a steam bath from all the condensation that is forming in the oven.

Place bowls of the carrot, cabbage and onion on the table along with the bowl of garlic lemon mayo, place the meat skewers in a pile on a wooden chopping board and sprinkle over the torn coriander, then set a stack of flat breads next to that and just let the family build their own.

HOMEMADE DISH WASHING LIQUID

Fabulous dish washing liquid with a gorgeous natural orange scent, chuffed to pieces with this outstandingly successful and minutes to make recipe.  Not only is this green and environmentally friendly it also knocks spots of the artificially chemically produced dish washing liquids, along with the extra bonus of being half the cost.  This recipe only takes five minutes to make and lasts a busy family around a month.

Making time 5 minutes

This is another great addition to my 1920's housewife life style where a little elbow grease can cut down on household bills and chemicals in the environment, give you a little more of a physical work out and an overall feel good factor that not only am I saving money, primarily all this is to help lower my families carbon footprint on mother earth, the additional boost is how much I am learning about that we do not really need very much in order to live a life with less demand on the buy me world and landfill.

Ingredients

(makes 1 ltr)

Luxurious Super Strength

Total Cost £2.64

1 ltr boiling water, just off the heat

1/3 bar of Dr Bonners Magic soap grated

3/4 cup 180ml orange liquid castile soap

7 tsp washing soda crystals

Medium Strength

Total Cost £1.96

1 ltr boiling water just off the heat

1/3 bar Dr Bonners Magic soap grated

90ml orange liquid castile soap

7 tsp washing soda crystals

Bring the 1 ltr of water up to a boil and take off the heat, add the grated Dr Bonners soap, liquid castile soap and gently stir together, add the soda crystals and stir in until dissolved.

Place in your glass bottle and leave over night to settle, the soap will thicken up to a white jelly like consistency, if you feel it is too thick just dilute with upto 500ml more of hot boiled water.  This gorgeous soap works at its best with hot water.

12 hours later your liquid dish washing liquid will look like this and you are ready to go.

My first attempts at using natural ingredients was not as successful as this, I first tried my London Nan's method which was just soda washing crystals, this did do a great job cutting fat but not quite good enough and it left a residue on glass which made me question why and was that safe to ingest?  Compared to the artificial chemicals in manufactured products yes this was a lot lower on the toxic scale and being natural a better bet, but I was not totally happy hence the quest to try other recipes.

I will work on other variations of this recipe in order to bring the cost down keeping the cleaning quality and let you know how I get on.

HOT FIERY DAN DAN NOODLES

This will put a yin in your yang for sure, a great va va voom for your body and mind!  If your feeling under the weather this is a dish for you, the bordering insanely hot chilli oil is almost unbearable but just not quite and you will find yourself not wanting to stop taking another mouthful, this is the beauty of the Sezchuan pepper it slightly numbs your tongue and lips therefore hiding the burning effects of the chilli heat the more you eat!   A great boost to your mind, an antioxidant detox boost to your body and a good cure towards colds or blocked sinus.

Ingredients

(serves 4)

300g dried egg noodles

500ml fresh homemade chicken stock

1 tbsp coconut oil

250g ground beef or skirt finely chopped

2 tbs honey

1 tbsp shaoxing wine

2 tbsp soy sauce

4 handfuls of torn kale

4 handfuls torn spinach

8 spears of asparagus diced

2 handfuls broccoli florets

1 bok choi sliced

4 cloves garlic grated

4 spring onions sliced

4 hot red chillies sliced

2 tsp ground Szechuan pepper

5 tbsp hot chilli oil

1 lime quartered 

To make your own chilli oil take 15-20 hot dried red chillies, place in a hot dry frying pan and warm through, add to a blender along with 350ml liquid coconut or ground nut oil and blitz, pour into a sterilised air tight glass bottle this will keep for around a year deepening in intensity over time.

In a wok add a little coconut oil, fry off the beef on a high heat quickly,more move from the heat and stir in the honey, leave the beef in the wok and keep to one side.

Bring the stock to a boil, then take off the heat, add the noodles and leave to cook according to the instructions, generally instructions are to leave the noodles for a few minutes in boiling water/stock then remove.  A couple of minutes before the noodles need to be removed add the broccoli, asparagus, bok choi and kale.  Drain reserving around half the stock and add all to the wok, put the wok back on a medium heat add the chilli oil, garlic, soy sauce and Sezchuan pepper and toss well together.

Pile high in your serving bowls and finish off with a scattering of spring onions and a squeeze of lime, and for the not faint of heart a extra drizzle of chilli oil.

PANANG CURRY ANOTHER GOLD MEDAL WINNING RECIPE

Gorgeously outstanding gold medal winning Thai curry, this is my new best friend!  Making your own fresh curry paste is the key to why all authentic curries tastes soooooo good, it only takes five minutes to make the curry paste, which will make enough for three curries and can be kept in the fridge for a couple of weeks.  I find the gentle pounding of ingredients in a pestle and mortar rather therapeutic and seeing all the ingredients transform into a wonderful automatic paste that promises a great curry to come.

Prep time 20 minutes / Cooking un-attended  2 hrs / Serving time 5 minutes

Ingredients

(makes enough for 3 curries)

The Curry Paste

2 shallots fine chopped

3 " fresh turmeric grated or 1 tsp ground

10 cardamom pods seeds only

1 tbsp dried chillies

2 tbsp coriander seeds

2 tbsp cumin seeds

1 tsp fennel seeds

1 tsp shrimp paste

10 kaffir lime leaves

2 tsp chopped galangal

2 sticks lemon grass fine chopped

5 garlic cloves

3 tbsp fish sauce

1 tbsp coconut oil

1/2 tsp Himalayan salt

You need a deep saucepan/casserole dish with a lid, heat to a medium heat, add the coconut oil, dried chillies, coriander, cumin and fennel seeds and gently fry for a couple of minutes to release their oils and flavours, place them in a spice grinder or pestle and mortar along with the cardamom seeds and grind, place in your pestle and mortar along with the rest of the ingredients and gently pound to a gorgeous smooth paste, divide in to three and place two parts in a air tight glass jar in the fridge for a couple of weeks or in the freezer for longer storage.  My paste won't last the week!

Ingredients

(serves 2)

1 tbsp coconut oil

500g leg of lamb chopped into chunks

500ml lamb or beef stock

6 kaffir lime leaves

2 tbsp green brined peppercorns or

(2 stems fresh if you can find them)

2 red chillis halved long ways

300ml fresh coconut milk

4 tomatoes skinned and roughly chopped

1 red pepper deseeded and finely chopped

2 tbsp fresh coriander

2 portions steamed rice to serve with

Heat your already used pan hot, add the coconut oil and lamb, brown off all over, add the curry paste, stir to cover all the meat and fry for a minute, reduce to a low heat and add the stock, chillies, green peppercorns and lime leaves, cover and leave to gently bubble away for two hours, if you want to cook in the oven then around 140 degrees.  

Fifteen minutes before you are ready to serve add the tomatoes, coconut milk, turn up the heat a little to reduce the consistency, you want a medium curry sauce, sprinkle with the fresh coriander and serve with steamed rice and enjoy.

HEALTHIER FRESH CRISPY SPRING ROLLS

Gorgeous healthy crispy spring rolls loaded with fresh crunchy carrots, cabbage, peppers, beansprouts and if you have left overs like roast chicken marinate in a dash of light soy sauce, shaoxing wine and sesame oil, this is a lovely fresh eat using up left overs and without any hidden fats or processed ingredients, once you make your own you may never go back to store brought spring rolls again!  These are quick and simple to make and are really just an assemble of ingredients.

Prep time 10 minutes / Cooking time 5-15 minutes depending on method

Ingredients

(makes 8)

2 carrots peeled and juilenned

300g beansprouts

1/2 sweetheart cabbage finely sliced

1 red or yellow pepper finely sliced

160g shredded left over roast chicken

1 tbsp light soy sauce

1 tbsp shaoxing wind

1 tsp sesame oil

1 ltr ground nut oil

To Make The Spring Roll Wrapper

1 cup of orgainc flour

Pinch of himalayan pink salt

3/4 cup of water

Dipping Sauce

Mix all the ingredients together

2 tbsp light soy sauce

1 tsp mirin

1/2 tsp rice wine vinegar

1 drop of sesame oil

1/2 tsp shaoxing wine

1 red chilli finely sliced

First make the spring roll wrappers, mix all the ingredients together to form a batter, heat a griddle or frying pan to a medium heat and brush over a hint of oil, pour two tablespoons of batter into the centre of the pan and quickly spread out the batter with the back of the spoon into a thin circle around 8" in diamater, cook for 1-2 minutes until the wrapper looks set, remove and lay on half a tea-towel and wrap over to keep the wrapper from drying out and cracking, repeat unitl you have used up all the batter, any extra wraps can be frozen for next time.

Prepare all the spring roll ingredients and place in a pretty line up on your work top ready to go, take a wrapper and start to place a small amount of each ingredient in the centre top third of the wrapper, to wrap, fold over the left side to the center and then the right side to the centre then just roll up all the way keeping the left and right sides tucked in.  Repeat until you have used up all the ingredients.

COOKING OPTIONS

Oven Bake

Brush the spring rolls all over with some ground nut oil, place on baking tray and bake for approx 15-20 minutes in a pre-heated oven 190 degrees, turning once.

Dry Fry

Brush the spring rolls all over with some ground nut oil and in a hot frying pan lightly brown off all sides until crispy.

Deep Fry

Naughty but Nice!

Heat a deep pan two thirds full with ground nut oil heated to 180 degrees, gently fry the spring rolls in batches, when you first put the spring rolls in, using a spatula hold them seam side down for a few seconds to seal the rolls, cook for approx two minutes turn over and cook for a further two minutes until lightly golden and wonderfully crispy, enjoy with the dipping sauce.

SLOW BRAISED OXTAIL SOUP

Simple old fashioned slow cooking that delivers a glorious deep rich soup and a great winter warming supper, add some horseradish dumplings and turn this into a hearty evening meal fit for a farmer!  When cooking this the house smells so welcoming and invokes wonderful childhood memories of my nan and her braising tin which I now cherish, this is my Nan's recipe with a little of Kristi in it.

Prep time 15 minutes / Un-attended cooking time 2-3hrs

This is a dish that develops deeper flavours if left for 24-48hrs before being eaten.

Ingredients

(Serves 4)

1.5kg oxtail tail

2 tbsp coconut oil

1 lrg onion finely chopped

1 stick celery finely chopped

1 carrot finely chopped

1 bay leaf torn

3 sprigs thyme chopped

Fresh ground black pepper

Himalayan pink salt or sea salt

500ml good quality red wine

1.5ltrs beef bone stock

2 tsp tom puree

2-3 tsp cornflour

First heat the oil in your casserole dish and brown the oxtail all over, remove from the pan and reserve to one side, add the onions to the pan and soften gently for five minutes, then add the carrot and celery and cook for another five minutes, add back the oxtail and all the other ingredients except for the cornflour.  Cover and slowly braise for 2-3 hrs or until the meat is falling off the bone, you can braise this in the oven 170 degrees or on a low heat on the stove.  If you want a thicker stoup (cross between stew and soup), consistency leave to simmer until desired thickness.

At this point I like to leave the casserole dish to cool on the side, then I remove all of the meat from the bones, adding the meat back to the stock and placing the dish in the fridge to set, this is so that all the fat will solidify on the top of the broth, making it easy to remove, giving you a healthier soup, totally optional.  

However I have often poured the hot stock into a fat separator jug, keeping the meat separate, added the stock back to the meat, minus the fat and eaten this soup as soon as it was made, but if honest I do prefer the deeper richer flavour of the rested matured soup.

To prepare the chilled soup for serving, first remove the cold layer of set fat from the top of the stock, bring up to a gentle simmer and heat thoroughly, taste and adjust the seasoning if needed with salt and pepper and enjoy.

TACO TUESDAY'S LIME AND CHILLI PICO DE GALLO STEAK TACOS

Dance on those taste buds, fresh zingy and vibrant lime and chilli sweet habanero pico de gallo steak taco, this gorgeous little number really packs a fresh punch from the zesty lime backed up with a hit from the fresh hot chilli tomato salsa balanced with the creamy avocado and cool sour cream a beautiful mouthful.  The steak is seared sashimi style which gives you tender melt in the mouth texture and flavour, finished off loaded in a fresh corn masa taco, a perfect taco tuesday.

Ingredients

(serves 4)

2 cups of MaSeCa white corn masa

water

2 8oz sirloin steaks, trimmed

1 tbsp coconut or nut oil

4 handfuls mixed salad leaves

1 lime juiced

1 large tomato de-seeded chopped

1 tsp coriander chopped

1 habanero chopped

4 tbsp sour cream

1 avocado mashed

1 clove garlic grated

1 tbsp red pepper finely chopped

Sea salt

Black pepper

First make the fresh tacos, this is a simple and quick job, place the masa in a bowl and add enough water to bring together in a tight dough ball.  Tear of a golf ball size and roll into a ball.

Cover your taco press with cling film top and bottom and press out your tacos, if using a rolling pin lay the ball on a sheet of cling film and top with another sheet and using your rolling pin roll out your tacos.

Cook the tacos for approx one minute on each side on a cast iron skillet, keep warm wrapped in a tea towel while you sear the steak and make the salsa.

Heat a skillet fairly hot, rub the steaks with a little oil and season with salt and pepper, sear all sides of the steak for around 30 seconds on each side, remove from the pan and leave to cool on the side.  Make the salsa and avocado while the steaks cool.  Slice the steaks on the diagonal and load your tacos with the mixed salad leaves, topped with the steak, avocado, sour cream and salsa. 

The Salsa

Mix the tomatoes, habanero as little or as much as you like, a sprinkling of sea salt and black pepper, coriander and a tsp of lime juice, mix together.

Avocado Guacamole

Mix the grated garlic, red pepper and mashed avocado together, season with a sprinkling of sea salt and black pepper and a some of the lime juice.

JALAPENO POPPERS

Just love love love these guys, gorgeous peppery crunch from the fresh jalapeño followed by the glorious warm, slightly sour cream cheese finished off with that naughty indulgement of a fired crispy panko coating, when ever I make a batch of these my family moan I don't makes them often enough, but the reason for that is they woof a batch of fifty down like there is no tomorrow! 

Prep time 20 minutes / Cooking time 3 minutes per batch of 6 x 4=12 minutes

Ingredients

(Makes 24)

12 fresh jalapeños 

300g tub of philadelphia cream cheese

300g panko breadcrumbs in a bowl

2 beaten eggs in a bowl

200g salt and pepper seasoned flour in a bowl

1 ltr organic rapeseed or nut oil

Line up your three bowls in order of eggs, flour and breadcrumbs, next cut all your jalapeños in half and de-seed, using a tea spoon scoop up some cream cheese and stuff as much as you can in each jalapeño half, next roll each jalapeño in the beaten egg and then in the seasoned flour, gently dust off any excess flour and place on a plate then pop in the fridge to dry and firm up for at least 30 minutes, not totally essential, but this helps hold a thicker layer of panko.  Helpful hint keep one hand for wet ingredients and one had for the dry ingredients.

Once your stuffed and rolled poppers have chilled, place a deep pan on the hob, fill with the oil and bring up to 180-190 degrees, meanwhile take your poppers from the fridge and give them their final coating, roll the chilled jalapeños in the egg wash and then in the panko breadcrumbs, place on a plate ready to fry.

Drop 4-6 poppers or however many your deep frying pan will hold, into the hot oil and cook for around 3 minutes or until lightly golden, if you over cook these you run the risk of the cheese bursting out.  Once cooked remove from the oil and drain on kitchen towel, cook the rest, these are best served fresh and warm, I cannot tell you how they taste cold as in my home these don't get the chance!

RICE PAPER SPRING ROLLS

Loving these a little bit too much at the moment, I think it is the glorious aromatic flavours from the pork and prawn infused with ginger, soy, shaoxing and sesame oil along with the beautiful fresh crunch from the carrots, bean sprouts, peppers, red cabbage and spring onions, then with a gorgeous little dipping bowl of soy, mirin, brown rice vinegar, sesame oil and wasabi no wonder these are my favourite go to I fancy one of those this week!

Prep time 15-20 mins / Cooking time 0 mins

Ingredients

(Makes 6)

6 rice papers

100g pork mince

80g raw wild cold water prawns finely chopped

1 tsp coconut oil

3 carrot julienned

1/2 a bag of bean sprouts

1 handful finely sliced red cabbage

1 red pepper finely sliced

100g rice noodles cooked (optional)

4 spring onions julienned 

1" ginger grated

1 tsp soy sauce

1 tsp shaoxing wine

1/2 tsp sesame oil

Dipping sauce

1 tbsp light soy

1 tsp mirin

1 tsp brown rice vinegar

1 drop of sesame oil

A pea size of wasabi

1/2 red chilli thinly sliced (optional)

Firstly in the coconut oil pan fry the pork mince and prawns, once cooked take off the heat and add the ginger, sesame oil, soy and shaoxing, leave to cool.

Simple construction is all that is needed for these spring rice rolls, prep the rest of all of the ingredients and have them in a lovely row ready to use, take a dried rice paper sheet and soak in warm water to soften for approx three minutes, gently lift the soaked jelly soft rice paper and lay flat on your work top, in the centre of the wrapper starting at the top a third of the way down place some carrots, keeping a distance of one third from each edge, then top with a little of all the rest of the ingredients

To roll, bring the left and right sides of the rice wrapper towards the centre of the wrapper, then starting at the top fold over the top flap and keeping the left and right sides folded in roll the rice wrapper up.  This gets easier the more you make.  The skins have a tacky texture once dried, which if placed to close to another spring roll they will glue themselves together and tear apart when you try to separate them, so keep a little gap between each roll.

The dipping sauce

Mix all the ingredients together and enjoy dipping in your gorgeous spring rolls.

HOMEMADE NATURAL DEODORANT

Outstandingly perfect, simple to make, five minutes, fifty pence cost and finally a homemade deodorant recipe that is natural and organic that really works for me, I enjoyed putting this recipe through its paces this winter but I knew on the first day it was a winner and will be with me for life, after a hour yoga session, then a cross country dog walk down the stables, followed by a riding lesson, mucking out and finally sweeping the yard, I for the first time since giving up commercial deodorants could not smell myself!  I spent the rest of the day silly excited and telling everyone how pleased I was with finally finding a successful solution without compromise.

Cooking/melting mixing time 5 minutes / Fridge setting time 1hr

As a family who are still inspired and trying to live like their grandparents back in the 1940's, who grew their own food, raised their own meat had very little wastage, made their own cleaning and beauty products and who did not know what plastic was, among so much more, their lifestyle is now considered a green family lifestyle, therefore we as a family are trying to copy and live a more natural life that not only is healthier for my guys but also supporting mother nature and reducing our carbon footprint.

I have tried several natural and organic deodorants from the beautiful looking Himalayan salt rock to Dr Organics and where these do do a job they are not efficient enough for my sporty sessions and manual working on the small holding.  I am very pleased that this recipe from Wellness mama is working really well and not only do I finally feel odour protected (a big thing for me), the fact that all the ingredients in this deodorant you can eat makes me feel naturally good I also have a gorgeous Shea butter smell and lovely moisturised arm pits too a winner all round.

Ingredients

(Makes 1 bar lasts 3 months)

3 tbsp organic cold pressed coconut oil

2 tbsp organic Shea butter

3 tbsp baking powder

2 tbsp arrowroot / cornflour

15 drops organic tea tree oil

Equipment

1 mason or kilner glass jar

1 wooden spoon

Cup cake casings or a bar mould

Optional pretty waxed cotton adjustable holder

14 x 20cm 100% cotton fabric

27g bees wax grated

Pastry brush

Pinking sheers optional

2 buttons, needle and thread

20cm natural twine

Bring a pan of water, 1/2 as deep as the kilner or mason jar you are using to a simmer, place the Shea butter and coconut oil in the jar then pop the jar into the hot water in the saucepan, you only just want to melt the Shea butter and coconut oil, take off the heat, stir in the baking powder and arrowroot or corn flour, keep stirring using the handle of your wooden spoon until combined, now add the tea tree oil, pour into you cupcake papers or bar moulds or just leave to set in the mason/kilner jar.

Once your deodorant bar, etc is set your are ready to use it, keep on the side in the bathroom and use every morning. In winter I have the central heating up high, therefore I do feel the need to keep my deodorant bar in the fridge, if I leave it on the side it dose not melt but it is soft to touch and is still totally usable, but I personally like it more solid from the fridge.

Optional waxed cotton adjustable holder

Pre heat your oven to 170 degrees, place your piece of fabric on a baking tray and grate over one ounce of bees wax, pop in the oven for 5 minutes, remove, then using a pastry brush spread the melted wax to the edges, leave to dry for a few minutes, fold in three equal parts, left to right and then fold the bottom 1/3 up.  At this point I have sewn two buttons on the front of the wrap to make the fabric holder adjustable.  Pop the bar of deodorant in and enjoy.

HOMEMADE SPAM

Fabulous fresh spam and not a processed tin in sight, this is a great fresh and healthier version of the processed tinned spam, a simple and easy recipe, more of a terrine really.  Spam!  The name spam is an acronym for spiced ham and my gorgeous guilty spam secret is as a child I loved my mums fried spam sandwiches and very very very occasionally still do, wedged between a couple of warm sour dough slices of bread terribly over loaded with butter and smothered with homemade salad cream. 

This recipe is so simple to make, I have stepped up a level by using my own cured preservative free jerk spiced ham from our own raised pigs, making this spam additive and preservative free.  But just by making any of your own food you are in charge of what ingredients go in.

Prep time 15 minutes / Cooking time 1 hour / Pressing chilling time 12hrs +

Ingredients

(Serves 4-6)

300g belly pork quite finely minced

700g pork shoulder quite finely minced

200g ham quite finely minced

2 cloves garlic grated

Small pinch of nutmeg

Small pinch of mace

1 tsp sugar

 1 pinch sea salt

 1/2  tsp black pepper

1/4 tsp white pepper

Pre-heat your oven to 170 degrees, place all the ingredients in a large bowl and mix well together, push the meat mix into your loaf tin, cover with a square of parchment paper that fits inside the loaf tin and then cover with foil, place the loaf tin in a deep roasting pan and 3/4 fill with boiling water, I add the water once the roasting pan is in the oven for ease.

Cook for approx 1 hour, use a probe or tip of a knife on your nose to check that the centre of your terrine is piping hot / 75 degrees, if using the knife method place the knife into the centre of the terrine and then place the blade of the knife on the tip of your nose, you can gauge the temperature of the terrine from this, generally I know it's cooked when I jump 3ft in the air because I have burnt my nose!  When fully cooked remove from the oven and leave to cool for an hour or so before the next stage.

Next stage you need to press the terrine, keeping the terrine covered with the parchment paper and foil, place a heavy object on top of the loaf tin, I used a brick covered in foil that naturally fitted the inside space of my loaf tin, but a few tomato cans will do the same job.  This is to gently compress the meat into a terrine.  Pop in the fridge for at least six hours, overnight is better if you can as this allows the flavours to mature further.

To remove the terrine from the tin softly run a thin bladed knife around the edge, this should be enough, if the terrine is being stubborn then place the terrine in a shallow pan and pour in a couple of inches of boiling water wait one minute and then turn out and enjoy.