Delicious! Stuffed Potato & Parmesan Waffles

Stuffed Potato & Parmesan Waffles

Gluten Free & Vegetarian

This is a partial repost, but also an updated recipe from back in 2020. The original recipe is for plain potato & parmesan waffles, but my lovely twin just gifted me and my hubby a stuffed waffle iron, so of course we had to try it out. These are so very delicious, I had to share.

As I mentioned, the original recipe is based off of Nigella's Garlic & Parmesan waffles from her book, "At My Table". This is just a different take on the recipe, with a stuffing of red peppers and mozzarella.

Makes 3x 5''(12.7cm) waffles

A serving for me was 1 waffle, but my husband ate 2 easily, so scale up to fit your needs

Ingredients

For the waffle batter (Gluten Free)

• 400g / 2 cups mashed potato (left over mash works well, or I used cooked frozen mash this time)
• 4 tbsp (60ml) butter
• 8 tbsp (120ml) milk
• 2 eggs
• 45g/ ~3/8cup finely grated Parmesan (or hard Italian cheese vegetarian equiv)
• 4 tbsp cornflour
• 1/2 tsp baking powder
• 1 tsp Dried Rosemary (I like the grind it in a pestle and mortar or spice grinder to make it distribute better and release its flavour)
• salt & pepper to taste

For the stuffing

• half a ball of mozzarella (vegetarians check the packet to make sure you have a veggie version)
• half a large red pepper (capsicum) - I use jarred roasted peppers (I hate the skin on fresh ones), but if you are using fresh you will need to fry the peppers off before use, unless you want crunchy almost raw pepper in your waffle - which is an option for a texture change.

Instructions

1. Melt the butter (I microwave it for 30s then stir until completely melted, but you can do it in a saucepan) and leave to stand to cool down.
2. Preheat the waffle iron.
3. Prepare the filling by chopping the mozzarella and pepper into small pieces.
4. Microwave your mash if using frozen or allow to come to room temp if using leftovers, and, using a fork or something similar, break up the mash so that it is light pieces, not one lump.
5. In a large bowl whisk together the cooled butter, eggs and milk.
6. Add in the potato a little at a time, whisking it in each time. I used a flat manual whisk, but you could use an electric hand whisk, or a bowl mixer if you prefer.
7. Add the Parmesan, cornflour, baking powder, rosemary, salt and pepper and beat until smooth(ish).
8. Lightly oil the waffle iron.
9. Place a few spoonfuls of batter in the bottom of the waffle iron - enough to just cover the raised areas. After a couple of second it will begin to puff up a little.
10. Take 1/3rd of the filling and place in the centre of the waffle batter, leaving half a cm or so around the edge.
11. Carefully spoon batter over the filling, sealing it in and filling the waffle iron to a little over 3/4 full.
12. Close the waffle iron, invert it, and cook for about 7 mins total or until golden brown - different waffle makers will vary. After 7min check the cook and let it go a little longer if necessary.
13. Tip out of the waffle from the maker onto a plate (I discovered tipping was way easier than trying to lever it out with a spatula - just be careful not to burn yourself).
14. If making lots, pop the cooked ones in a low oven until ready to eat.

Depending what meal we are making these for, they go well with eggs or some suitable veg on the side (I imagine garlic roasted tender stem broccoli would be amazing). A piquant sauce on the side is also a nice flavour combo (Sauce Shop Honey Chipotle BBQ sauce is what I had with mine where as Rob ate his without anything on the side).

This is a very versatile recipe, so if you don't like the amount of cheese or want to use a different herb/spice, just go ahead and play. It one to have fun with.

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Recipe: Almond Flour, Banana, Peanut Butter, Choc Chip Muffins (Gluten Free)

This is based off another of Olena's recipes at iFoodReal - Almond Flour Muffins, but I tweaked it a bit and added in a few things, so here is my version. Her recipe is fab and no doubt healthier than mine, but I wanted to add a bit of a rounder flavour, hence the peanut butter.

These are gluten free and Olena's recipe is low carb, but I added the peanut butter, so if you are on a Keto diet you'll need to figure that in. It's not against the rules because it is moderately low in carbs, but it needs to be considered.

Ingredients

• 3 ripe bananas - all the sweetness comes from these, so go for bananas that are going brown (buying them a week in advance and leaving them on the side is advised - just remember to buy extra for roving munchers because I almost lost mine to the hubby a couple of times 😂)
• 3 large eggs
• 1 tsp vanilla extract (not essence!)
• 1/2 tsp cinnamon
• 1/2 tsp powdered ginger
• 1 tsp baking soda (bicarbonate of soda)
• 1 tsp baking powder
• 1/4 tsp salt
• 120g 1/2 cup natural peanut butter (I recommend Skinny Dips Hi-Oleic Smooth PB - it has an amazing flavour)
• 300g (2 bags) 3 cups ground almonds (almond flour)
• 200g (2 bags) 70% dark choc chips (Dr Oetker are really good - and yes this is 4x the amount Olena uses, but what can I say, I love choc chips 😋)

Equipment

• 12 muffin cases (2in/55mm)
• 12 spot muffin tin or individual muffin tins
• 1 food mixer (you can do it by hand in a bowl with a masher and a spoon, but it will take some elbow grease)
• 1 spatula
• 1 ice cream scoop (you can use a spoon, this just makes it easier)

Method

1. Pre-heat the oven to  180C/350F.
2. Place the paper muffin cases in the muffin tin. You can use cooking spray and cook the muffins directly in the tray if you wish, but I prefer them in cases to make them more portable.
3. Add the banana, eggs, vanilla, cinnamon, ginger, bicarb, baking powder and salt into the food processor and whizz until smooth. You may have to scrape down bits of banana from the side a couple of times.
4. Add in the peanut butter and whizz again to mix in.
5. Add the ground almonds and process until just mixed in. You will definitely have to stop and use the spatula to scrape down the walls at least once. DO NOT OVER PROCESS.
6. Take out the blade and scrape it off before putting it aside.
7. Pour in the choc chips and mix through the batter with the spatula. Do this slowly or you will end up with batter all over the counter top (ask me how I know 😆).
8. Use the ice cream scoop to portion the batter into the 12 cupcake cases. I find the best way is to put a level scoop in each and if there is a little batter left at the end, add some more to each case.
9. Bake in the oven for 20-25 mins. I usually do them for 15 mins, then turn the tray and put them on for another 5 because they do quickly in my oven. They are done when they are golden on top and a tooth pick comes out clean.
10. Take them out and let them cool on a wire rack for at least 20 mins. I think they are even better the next day, and they will keep in an airtight cool place for four or five days.

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Recipe - Caramelised Onion & Goats Cheese Frittata #Vegetarian #GlutenFree

Caramelised Onion & Goats Cheese Frittata

#Vegetarian #GlutenFree

Now this recipe is very versatile and you can basically add anything you want, as long as it is cooked in advance or will cook in the same time as the frittata. So for meat lovers, make sure to cook bacon or sausage before adding it in. This method is for the air fryer, but you can also make it in a skillet and pop it in the oven to finish off.

serves 2-3 people or 4 with sides

Equipment

• Air fryer or oven proof skillet/frying pan and oven
• baking tin that fits in the air fryer
• grease proof paper
• med bowl
• whisk

Ingredients

• 5 large eggs
• 160ml (2/3 cup) milk 
• ~4 tbsp caramelised onions (use your preferred method - I do something like this Instant Pot Caramelised Onions this is A Stove Top Method - they keep in the fridge well)
• 45g (~1/4 cup) soft goats cheese
• 30g smoked cheese (optional)
• handful of frozen peas
• sprinkling of grated cheese (I use a pre-grated four cheese mix, but mozzarella would do, it's mostly for the crust)
• salt & pepper to taste

Instructions

Air Fryer

• Line your baking tin with greaseproof paper on the bottom - as you can see from the image, I use a cake liner, but that's because my springform tin leaks - ask me how I know 😏. In the photos I hadn't cut down my liner, but now I cut off about a cm at the top, which prevents it folding inwards.
• Spread the caramelised onions over the base of the lined tin.
• Beat together the eggs, milk and seasoning (you can add other herbs here too if you like - rosemary would be good).

• Pour into the baking tin.
• Dot in the goats cheese and smoked cheese in little lumps and scatter in the peas.
• Sprinkle the grated cheese over the top.

• Pre-heat the air fryer to 150C /300F (my air fryer is an Instant Pot Pro Crisp)
• Pop the frittata in the air fryer and cook for ~20mins or until set in the middle (use a knife to test it). My baking tin is quite deep, so it takes longer, but start at 20 and keep checking.

As you can see my liner folded over, which is why I trim them now.

or

Oven/Hob

• Preheat the oven to 180C/350F
• Heat a little oil in the frying pan on the hob.
• Add the onions on the base of the frying pan and pour in the egg/milk mixture.
• Dot in the goats cheese and smoked cheese and peas.
• Cook until the bottom is just set.
• Sprinkle over the grated cheese and pop in the oven for 10-15 mins until set.

This comes out as a light and fluffy frittata which is delicious on its own or served with potatoes and veggies.

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Recipe: Cauliflower Cheese Soup - Perfect and delicious for a cold autumn or winter day. #Vegetarian

Cauliflower Cheese Soup

This is a lovely, filling soup, comforting and warm with some deep wintery flavours. Now the first part of the recipe where we roast the cauli is optional, but it really enhances the flavour of the soup, so only skip it if you really don't have time. 

I made my soup using my Instant Pot Pro Crisp, which is an air fryer and a pressure cooker (I really wanted to try it out since it's new and I had only used the air fryer part once), but it is totally possible using an oven and a large saucepan.

As long as you check your stock, this recipe is gluten free and vegetarian. To make it vegan, swap out the cheddar cheese for a vegan alternative and maybe a bit of nutritional yeast to boost the flavour.

Ingredients

• 1 large cauliflower
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• 1 tsp ground paprika
• salt and pepper to taste
• 1 large onion
• 2 cloves of garlic
• 1 can (400ml/14oz) coconut milk
• 1lt vegetable (or chicken if you don't mind it not being vegetarian) low sodium stock
• 150g shredded mature cheddar
• 1/2 tsp garlic powder (optional)

Instructions

1. Cut the cauliflower into medium sized florets, then cut each in half.
2. Mix the turmeric, paprika, salt and pepper in a small bowl.
3. In a large bowl add 1tbsp olive oil to the cauliflower and make sure it is all coated, then add the mixed spices and toss until each floret is covered.
4. Optional, but recommended - Roast the cauliflower: in the air fryer, place in the basket and roast at 200C (390F) for around 15 mins, giving it a shake at regular intervals, or until the edges of the cauli have browned nicely - in the oven, spread the cauli on a large baking sheet and pop it in at 220C (425F) and roast for 20 mins, turning the cauli ever 5 mins or so.
5. Chop the onion into medium sized pieces.
6. Sauté the onion: for an Instant Pot, press the saute option on high, for the hob, put a large saucepan over a med to high heat and add the other tbsp of olive oil with the onion. Cook the onion, stirring constantly until it is going golden, but not crisping on the edges.
7. Bruise and add the garlic cloves and cook for another minute until it is fragrant.
8. Add the cauliflower (if you would like, reserve some of the cauli as a garnish, but I totally forgot) to the pot and mix with the onion.
9. Add the coconut milk and the stock and stir to combine.
10. Cook until the onion is melting away and the cauli is so tender it is breaking up. Instant Pot - put on the lid, pressure cook for 10 min and do an instant pressure release. Hob - simmer for 15-20 mins.
11. Taste the soup, add more seasoning if necessary, but remember the cheese will add salt. I also added some garlic powder at this point because pressure cooking can mute garlic flavour.
12. Add the cheese to the pot and using a stick/immersion blender, blend the soup until it is smooth.

Serve with something crunchy sprinkled on top, or your reserved cauliflower as a garnish. Those little crunchy fake bacon bits would be really nice, or real crispy bacon, or croutons, or crunchy onions - the options are limitless.

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Recipe: Delicious & Healthy Instant Pot Potato, Garlic & Rosemary Soup #Vegetarian #Vegan #GlutenFree

Delicious & Healthy Instant Pot Potato, Garlic & Rosemary Soup

This is a lovely, hearty and healthy smooth soup that you can add crunchy things like croutons to, if that is what you like. Would also be lovely with nuts or pine nuts or roasted pumpkin seeds - anything like that. It uses coconut milk for some extra creaminess as a delicious alternative to cream or milk.

Now before you say, but I don't have an Instant Pot, never fear, you can make this on the stove top just as easily, except you'll probably have to give it a stir every now and then. Simply follow the instructions using a large saucepan on the hob and cook the potatoes until they are tender.

Vegetarian / Vegan / Gluten Free

Serves 6 hungry people min, and will keep in the fridge/freezer

Equipment

Required

• 5.7 lt / 6 quart Instant Pot (or you could halve the recipe if you have the smaller one)
• or a large heavy base saucepan
• trivet
• wooden spatula
• 1lt / 4 cup jug
• Stick blender of stand blender

Optional if you're not worried about how smooth the soup is

• sieve
• large bowl
• silicon spatula
• ladle

Ingredients

• 2kg/4.4lb potatoes of your choice (I used Albert Barlett Rooster Potatoes)
• 1 bulb/head of garlic
• 1 large white onion
• 1.5 tsp dried rosemary
• 1lt/ 4 cups low or no salt veggie stock (I use 2 good quality stock cubes and boiling water) - chicken stock would work too if you're not worried about it being vegetarian.
• 1 can (400ml / 1.7 cups) coconut milk
• salt and pepper to taste
• 1 tbsp oil for frying

Instant Pot Potato, Garlic & Rosemary Soup

Instructions

1. Peel and chop the onion and garlic roughly (it's going to be blended so doesn't need to be fancy, just small enough to fry off).
2. Use the sauté option on the instant pot on high - add in the oil and the onion and fry off until translucent (make sure to stir often of it will stick).
3. Add the garlic and fry for another minute or so.
4. Set aside in a bowl to cool.
5. Deglaze the bottom of the Instant Pot with a little of the stock.
6. Put in the trivet (because potatoes are heavy, they can cause a burn notice if they all slump and stick to the bottom, so having the trivet in the way makes this much more unlikely).
7. Peel and chop the potatoes into small chunks and add to the Instant Pot.
8. Blend the onions and garlic (optional - I did this so I didn't have to blend the soup as much at the end) and add on top of the potatoes.
9. Add the rosemary. To get the most flavour out of my dried rosemary, I like to grind it down in my pestle and mortar before adding it, but you can just add it whole if you prefer.
10. Add the can of coconut milk, the stock, and the salt and pepper (go easy on the seasoning, you can always add more at the end, but you can't take it out).
11. Close the lid of the Instant Pot and choose the Pressure/Manual option and cook for 15 mins.
12. When the cook time is done, release the pressure - this will take a while because the pot is pretty full.
13. Lift out the internal pot to the counter and take out the trivet using a fork. Give it a few minutes to begin to cool before either blending with the stick blender or blending in batches in a stand blender. It can splash when blending, so letting it cool is a good plan - I have a lovely burn from where I failed to do this when making pumpkin soup last week.
14. Optional - Pass the soup through the sieve into a large bowl, using the ladle to get it out of the instant pot and the silicon spatula to push it through. It shouldn't take long, but if you don't want to do this part, you can miss it out, I just hate little bits in a smooth soup that I didn't deliberately put there 😉.
15. Return the soup to the Instant Pot and check for seasoning, add more if necessary. It can be left on keep warm or simply reheated when it is needed.

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Recipe: Date, Oat & Walnut Bites - Chocolatey goodness without added refined sugar #GlutenFree

Date, Oat & Walnut Bites

Chocolatey goodness without added refined sugar #GlutenFree 

So I am very much into reducing my refined sugar intake at the moment because it makes me feel better. I was eating far too much junk and it does not agree with me. Hence I went looking for healthier alternatives to make at home. There is an amazing channel on YouTube Schnelle Rezepte that has some absolutely yummy ones. This is one of their recipes, but I altered it a little, so this is my version. I have made their version and it is good, but it was a little too dry for my liking and I had to use too much maple to moisten it so it would stick together. 

This is Schnelle Rezepte's version, check it out and give it some love.

The dry version is more like a protein bar, where as my take is more of a truffle texture. Both very valid and just as tasty. They are not sugar free because they have dates and a touch of maple, but the sugars in those are much better than the refined white stuff in everything from the shops. Hence them being healthier than a Mars bar. As long as you use gluten free oats (not all oats are packaged where this is guaranteed) then these are gluten free too and vegan.

These are my version (as you can tell if you check out the YouTube vid, our YouTube host has much better lighting 😉):

Tasha's Date, Oat & Walnut Bites

Please forgive the marks on them - they have been in a bag in the fridge for 3 days and it only now occurred to me to take a picture 😂.

Equipment

• Small food processor/hand blender - mine is a set kind of like this one, but held together with duct tape 😎.
• Food processor
• spatula
• baking sheet lined with grease proof paper or silicon mate
• bowl
• 2 forks

Personal notes:

1. I know in the vid the lovely host only uses one small food processor, but that did not go well for me the first time I tried - too much for the bowl, hence me using the two. 
2. It could also all be popped into the large food processor and done in one, but if you are using unsoaked dates in a big food processor, make sure your blade is sharp because mine just batted around the bits without mincing them the first time. I think it counted as a blunt object rather than a blade at that point (it was old), so I bought a new one 😏.

Ingredients

• 80g/1cup oats (oatmeal)
• 130g approx 3/4cup pitted dates (if you don't have enough dates, I have topped up with raisins and it worked fine)
• 100g /1cup walnuts (pecans would work too)
• 1 tsp maple syrup (you can use more, but I like it just for a background flavour) after making them several times, I don't use this anymore
• 10g/ approx 1.5 tbsp cocoa (it doesn't have to be particularly accurate)
• 150g/5.3oz 72% dark choc (this is 1 cup of choc chips, but I use a bar, hence the oz conversion on this one - Dr Oetker is great for this)

Another variation for sweeter and sharper

• 80g/1cup oats (oatmeal)
• 40g  pitted dates
• 90g dried apricots
• 100g ground almonds (or take almonds and give them a blast in the food processor)
• 10g cocoa
• 150g 72% dark choc
• tbsp boiling water - because on the dates are soaked a little bit of water is needed to make the mixture sticky enough

Instructions

1. Soak the dates in boiling water for 20 mins
2. Put the oats in the small food processor, or in a tall vessel to use with the stick blender, and blend to a fine a consistency as you like. I prefer mine fine, but if you like more texture just give them a short blitz. Transfer to the large food processor.
3. Repeat with the walnuts and add to the large food processor.
4. Drain the dates and add them to the mini food processor and process into a paste (scrape down the sides to make sure everything is processed between blasts). When done, add to the large food processor. If you want some chunky fruit in their too, you could add a couple of whole, unsoaked dates to the large food processor too.
5. Add the cocoa powder and the maple syrup to the large food processor as well and blend everything into one mixture.
6. Remove the blade and set aside.
7. With your hands ball up the mixture and place on the baking sheet, flattening slightly - a pair of gloves is good for this because it is very sticky. I make mine bite size and the mixture makes between 16 and 25, but you can go larger if you prefer. (I make these in double batches of 40 once a week because I give so many away - they are very popular).
8. EITHER - Melt the chocolate in the microwave on high in the following sequence 30s/30s/15s/10s, stirring between each so the choc does not overheat - this should temper the chocolate. OR - Melt 3/4  of the chocolate in the microwave in 30s intervals until completely melted. Add the last quarter of the choc back in and stir to melt - this should temper the choc.
9. Dip the date bites in the choc using the 2 forks, allowing excess to drip back into the bowl before putting them back on the baking sheet.
10. Place in the fridge until set. I keep mine in the fridge because my kitchen is warm and it also means we don't eat them all at once.

These are great for an energy boost instead of a biscuit (cookie) with a nice cup of tea/coffee. They also work for cycle rides etc.

I also tried to create a version that uses peanut butter as well, but I have not perfected that yet. I may just try Schnelle Rezepte's alternative snickers bar instead. 😎

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Recipe - Delicious Focaccia with Perfect Texture

Recipe: Delicious Focaccia

So I made a focaccia this weekend that was utterly delicious and a lovely chewy texture, so I thought I'd share the recipe. It is based on this one by Kitchen and Craft on Youtube, but I changed is up a little, so here is my version. This vid is very good for technique though, very, very useful for all new to making focaccia, so definitely watch it. You may also prefer their recipe.

Ingredients

• 600g/4.5cups Strong Bread Flour
• 1 sachet of fast action yeast (7g)
• 450g warm water (38-39C / 100-105F this is approx blood temp, so if you don't have a thermometer, check it with your little finger, if it feels hot, it's too warm, if it feel cool it's too cold)
• 3/4 tsp salt
• 2 tbsp extra virgin olive oil

toppings - dried rosemary, garlic granules, sea salt granules

Equipment

• 2 large bowls
• 1 med bowl
• large 35x26cm baking pan (~14x10 inches)

Method

1. Put the flour in one of the large bowls and add the yeast and mix through, making a well in the centre.
2. Put the warm water in the med bowl and add the salt, making sure it dissolves fully.
3. Add the salt water to the well in the flour, then add the olive oil as well.
4. Bring the flour and liquid together (I put a little bit of oil on my fingers so the dough doesn't cling completely to them) until it's homogenised.
5. Grease the second large bowl and transfer the dough to it (a bench scraper/dough scraper is really useful for this, but use a spatula if you don't have one - best not to use a hand since the dough will be very sticky).
6. For this bit, it is definitely a good idea to lightly grease our fingers with oil as well. Grab a chunk of dough (about a third) from the side and drag it up and over the top, tucking it onto the other side of the dough. Turn the bowl 1 quarter and do the same again. Repeat two or three more times.
7. Cover the bowl with a damp cloth or cling film and leave for 20 mins.
8. Repeat 6 and 7 four more times, or until the dough is smooth and shows resistance to touch.
9. Cover the bowl tightly with cling film or something equivalent so that there is an air tight seal and put the dough in the fridge for a slow prove. Overnight is easiest. This is to develop extra flavour and gluten in the flour, since we aren't doing a big knead.
10. In the morning, grease the baking pan and transfer the dough to it. Push it out to the edges of the pan with finger tips. Sometime the dough will resist because it is cold, cover it and leave it for 10 minutes if it won't stretch, then try again.
11. Cover with cling film or a damp cloth and place in a warm place to prove for about an hour. (I put my oven on its lowest setting in advance and then turned it off when I placed the pan in it).
12. Take the pan out and with wet fingers put dimples all down the dough, but be careful not to knock out all the air.
13. Put the dough back in the warm place and let rise for another 45 mins or so before bringing it out. The dough should fill 1/2 to 2/3 of the tin and should look a little bubbly and wobbly. If the dough has not risen enough, find a slightly warmer place - my oven was too cool at the end and I heated it up a little bit, then put the dough back in for another 15 mins, which did the trick.
14. Pre-heat the oven to 230C/450F.
15. Now add the toppings - you can add what you like, I went with dried rosemary, and garlic granules with some sea salt, but go with whatever flavours you fancy. Just add a drizzle of extra virgin oil over the top.
16. Bake the bread for 15-20 mins until golden. If you have a baking thermometer the internal temp of the bread should be ~88C/190°F.
17. Transfer the bread to a wire rack to cool.

The bread is very nice dipped in oil or slathered in butter 😋.

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Recipe: Dillegrout - more like Dille-icious - Wonderful Chicken & Almond Stew in the Instant Pot

Dillegrout - more like Dille-icious

Wonderful Chicken & Almond Stew

So this is a recipe from Tasting History with Max Miller. If you have not seen his channel on Youtube, run, do not walk, to check it out, because it is utterly fabulous, as is Max (he really used to be a Disney Prince). 💜 Some wonderful recipes, some not so wonderful too (Kykeon - just nope), but always packed full of fantastic historical information, brilliantly presented and 100% entertaining.

This is Max's video all about Dillegrout:

Make sure to like the video and subscribe to Max's channel - you will not regret it.

Now, I have used Max's recipe, but I have adjusted the method to use my Instant Pot (probably sacrilegious, but I love my Instant Pot), and I reduced it so it will feed 2, since Max's recipe would do for at least 4 I should think. It is very yummy and like nothing else I have had before. It is very nice served with Jersey Royal new potatoes and I think it would also be good with some in season runner beans.

Ingredients

Main stew

• 1/2 cup / 60g blanched almonds - I used flaked almonds for speed
• 1.5 cup / 355ml white wine - something on the sweeter side, I used a Pino Grigio
• 1.5 lb / 750g chicken - I used 2 chicken breasts and 3 thighs (UK sized, US tend to be much bigger than ours)
• 1/8 cup / 25g sugar
• 1/8 tsp ground clove
• 1/4 tsp ground mace
• 1/8 cup / 20g (ish) pine nuts (I added a little bit more because I love pine nuts 😉)
• 1/4 tsp dried ginger (I could not find dried ginger for love nor money, so used crystallised ginger which seemed to work really well - I added a pinch of ground ginger as well to make up the flavour)
• 1/2 tsp salt

Added at the end

• 1 tbsp / 15ml white wine vinegar
• 1/2 tsp rose water
• 1/4 tsp ground ginger

Instructions

1. Put almonds in cool water to soak for min 1 hr - preferably for several (I know 1hr works because I forgot and had to rush, but more would be better).
2. When almonds have soaked long enough, chop the dark meat and give it a good pounding - I did this between cling film to stop me flinging bit of meat across the room 😂. Keep the breasts whole.
3. Drain the almonds and place in a blender (or a bowl if using a stick blender like I did) with the wine and blitz until you can blitz no more to make the almond milk. It smelled amazing - almost like pear drops.
4. Sieve the almond milk through cheese cloth lying in a fine sieve, allowing to drain and then giving the cheese cloth a squeeze when most of the liquid is through. (I have kept the almond paste that was left over and intend to make frangipane with it).
5. Add the almond milk to the Instant Pot, then add the chicken breasts with the beaten dark meat on top (thigh meat is more likely to stick, so best to make sure it is not under the breasts to begin with), then the spices, seasoning and pine nuts from the first part of the list above.
   
   
   
   
   
6. Close the Instant Pot, set to sealing, then pressure cook (also known as manual) for 20 mins.
7. Allow natural pressure release for 10 mins.
8. Open the pot and take out the chicken breasts, hit cancel, then the sauté option on high.
9. Chop the chicken breast and return to the pot as it comes to a boil. Allow to bubble and reduce for another 10 mins or so.
10. Turn off the sauté option.
11. Add the vinegar, rose water and ground ginger, and stir in.
12. Serve in bowls with the sides of your choice. It was really good with the new potatoes and would probably be awesome with some artisanal bread of some description and/or lighter flavoured veggies like green beans or peas. Not sure it would go with a brassica though.

Mine didn't look stunning, as you can see, since it's all one colour and the lighting in our kitchen washed it out, but it could easily be spruced up with some veggies on the side. This is my husband's bowl when he had already started eating, because I forgot to take piccies at the beginning. 😁

This is my bowl - somewhat smaller - but I somehow managed to get lots of pine nuts 😉.

It might work with jack fruit, for my vegetarian friends - something I may try in the future. Might need a wee bit of veggie stock to bulk out the flavour though, since the chicken does add some.

And there you have it, Dillegrout a la Instant pot. Remember - go check out Tasting History, it's wonderful - one of my go to channels for feel good content. Try out Max's recipe for Sally Lunn Buns too, if you get the chance - so good!

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New Book

Mina's Children: The Legacy of Dracula

Dracula's Heritage Book 1

Regina Harker, immortal, vampire tainted, descendant of the famous Mina, has spent her whole life preparing for one mission: destroy Dracula.

Mina Harker (nee Murry) was changed by Dracula's attentions and so were her descendants. Reggie comes from this line of vampire hunters, nature's definitive balance to the darkness. Her whole life has been building up to this one mission in Romania, to face the evil that started everything for her family.  Unfortunately there are others with their eyes on Dracula too, and Reggie has run right into them. She must make them allies or remove them from the game before she can face the ultimate foe.

  

Currently free to read on Kindle Unlimited

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Recipe: Turkey (or Chicken) Bake with Mushrooms - Great for leftovers

 

Turkey (or Chicken) Bake with Mushrooms

Great for leftovers

Greetings one and all, it's been a while hasn't it. I've been focusing on VirginiaWaytes.com for the last few months. I hope you have missed me 😁. Blessings of the Christmas season and Happy Holidays - I hope you have had a pleasant one this year, even if circumstances made it less than ideal. I return with a recipe that is great for using up all that leftover turkey and it works well with chicken leftovers as well for the rest of the year.

Serves 2-3

Ingredients

• 50g (heaped tbsp) butter
• 50g (heaped tbsp) plain flour
• 1 pint/570ml milk
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• salt & pepper to taste
• 6x24g packets salt n shake crisps or similar (unsalted potato chips)
• 100-150g (1-1.25cups) grated cheddar cheese
• tbsp oil for frying
• 2-3 cloves garlic minced or equiv garlic puree
• 150g (half a punnet) chestnut mushrooms
• left over turkey 

Instructions

1. Preheat the oven to 180C/360F.
2. Shred the turkey.
3. Slice the mushrooms into bite sized pieces.
4. In a frying pan heat the oil. Add the garlic and then the mushrooms and cook until they have released all their water and are looking toasty, but not dried out.
5. Mix the turkey and mushrooms and place in the base of an oven proof dish - should cover the bottom in a nice thick layer.
6. Melt the butter in a med saucepan.
7. Add the flour and stir to make a thick paste.
8. Add the milk, little by little, stirring in at each stage until all the milk is combined with the flour and butter mixture in a smooth sauce.
9. Add the rosemary and thyme (I grind mine together in a pestle and mortar first because I don't like the large bits of rosemary and it helps release the flavour even more) and salt and pepper.
10. Cook for a couple of minutes until it begins the thicken.
11. Test for taste and add more seasoning if needed.
12. Pour the white sauce over the turkey and mushrooms and mix through gently. Don't be too vigorous or the sauce may go grey because of the mushrooms - still tasty, just not as pretty. 😉
13. Crush the crisps (potato chips) until they are small pieces, but not too far and place in a bowl.
14. Mix the crisps and half the cheese and spread over the top of the turkey and sauce.
15. Sprinkle the rest of the cheese on top of the crisps and put in the oven.
16. Bake until cheese has melted and is starting to go golden - between 15-20 mins usually.
17. Serve piping hot.

We had this today - still have turkey left, but it used up a good deal of it and was delicious. Just up the amounts to feed more people - I did double this today for five people and we have leftovers or the leftovers now 😂

Recipe: Set Chocolate Mousse #GlutenFree #EggFree

Set Chocolate Mousse

This recipe is easy, delicious and very versatile. I made it last weekend for my family and it went down very well with everyone but my mother, but she doesn't like dark choc, so not really surprising. Might want to make the milk choc version for those with a sweeter tooth. Next time I plan to add a little orange liqueur to spice it up a bit.😋

The actual recipe comes from here: The Perfect Refuge an absolutely delightful Italian cooking channel on Youtube, but I use something of a different method, so I thought I would post it. This is the vid of the original recipe, and there is a second option using eggs as well - turn on the subtitles for English.

~15 slices (My father was the only one who managed to eat 2😂)

Ingredients

• 250ml/1.05 cup cream (I used double, but I suspect single would be okay)
• 40g/ 0.4 cup cocoa
• 1 lt/4 cups milk
• 150g dark (or milk) chocolate (3/4 cup of choc chips)
• 70g/ 2/3 cup potato starch or corn flour (starch)
• 60g/ 1/4 cup sugar (only need this is using dark choc - milk has plenty of sugar)

Equipment

• 1 large mixing bowl, 1 medium one
• scales/measuring cups/measuring jug
• hand whisk
• sieve
• large saucepan
• large rectangular dessert/terrine tin

Instructions

1. Put the cocoa in the large bowl and slowly add the cream bit by bit using the whisk. You will end up with a thick paste.
2. Add a splash of the milk to the paste to loosen it with the whisk, then keep adding and stirring until you've added about half the milk.
3. In the medium bowl mix the corn flour/potato starch with the rest of the milk and whisk together.
4. Add the corn flour/milk mixture into the cocoa mixture bit by bit using the whisk, making sure it combines well.
5. Sieve the liquid into the large saucepan and push through any lumps remaining in the sieve. (I had just a few little ones).
6. Heat gently on the hob and break in the chocolate.
7. Stir continuously while the chocolate melts, then bring the mixture to the boil.
8. Boil gently for 2 mins or until the mixture has thickened (took me more like 5, but I was heating it very gently because I fear the mixture splitting).
9. Line the tin with cling film (if your mould is silicon, this step may be unnecessary, but it makes like a lot easier),
10. Pour in the mixture and place more cling film over the top, in contact with the mixture.
11. Place the dessert in the fridge for 5-6 hours min (I did mine overnight).

When you are ready to serve, remove the top cling film, turn it out onto a large platter, remove the rest of the cling film, and dust with a little cocoa. Slice with a sharp knife into individual portions. Serve will little crunchy biscuits for a bit more texture - it would be wonderful with amaretti.

It is really nice with a little more cream drizzled on if you like you desserts even richer.

Banner Photo by Ihor N on Unsplash

Recipe: Tangzhong Milk Bread - Delicious White Bread with a Great Shelf Life

So I have been making this recipe for three weeks now and it is fabulous. This makes 2 loaves and it keeps for up to a week in an airtight container. That's if it lasts that long. However, it's a little tricky because it's a very sticky dough so I have a couple of tips.

• Use a stand mixer or specialised dough mixer if possible - I use my Kitchen Aid with the dough hook attachment. If you need to do it by hand, oil is going to be your friend, because using flour with dry out the dough too much.
• Handle the dough with oiled gloves or very oily hands.
• Handle the dough on a well oiled surface or a non-stick silicon baking sheet - my lovely sister bought me a large silicon pasty mat for Christmas last year and it is so useful for this.

Not my image - but this is what it looks like - will swap this out when I remember to take a piccie!

Tangzhong Milk Bread

Ingredients

for the Tangzhong

• 40g Strong White Bread Flour
• 200ml/g 0.85 cups water

for the dough

• 580g/ 4cups Strong White Bread Flour
• 60g/ 1/4cup sugar
• 12g/ 2 tsp salt
• 10g/ 2.5 tsp dried yeast
• 10g/ 2.5 tsp dried milk powder
• 260g / 1cup + 2 tbsp milk
• 1 large egg
• 50g/ 1/2 stick unsalted butter (room temp)

for the glaze

• 1 egg yolk
• milk

Instructions

The Tangzhong - make in advance

Now I have seen recipes that call for this to me made the night before, 6 hrs before and 30 mins before, so it is up to you which you go for depending on what time you have.

1. Place the flour and water into a shallow pan and heat gently, stirring all the time.
2. Cook until the mixture is a thick paste.
3. Transfer to a container and cover with cling film. Place in the fridge for 6hrs or over night, or place in the freezer for 30mins.
4. Take out and allow to come to room temp before using.

The Bread

1. Add the flour, sugar, salt, yeast and milk powder to the mixer bowl making sure not to let the salt and yeast come into direct contact.
2. Mix the ingredients together to ensure proper distribution.
3. Warm the milk in the microwave for 30s until it is luke warm to the touch.
4. Add the egg and whisk together.
5. Add the wet ingredients and the tangzhong to the dry and mix on low speed until the dough is beginning to come together.
6. Add the butter to the dough and continue to mix on med until combined.
7. Increase the mixer speed and knead for between 5-10 mins until the gluten is developed and the dough has come away from the sides of the mixer.
8. Take the dough out and form into a ball by folding the sides under. (If you try this without oiled gloves or very oiled hands it will stick to you and you will never get it into a ball - trust me, this is what happened to me the first time).
9. Place in an oiled bowl, cover in cling film and allow to rise for at least 45 mins to 1 hr depending on how warm it is. The dough is ready when you can put an oiled finger into it and it holds its shape. (I do this in my Instant Pot on the yoghurt setting - proves in 45 mins then).
10. Turn out onto a non-stick surface and divide into six.
11. Roll each into a ball and place under cling film for 15 mins.
12. Lightly oil 2 2lb (9x5'') loaf pans.
13. Take each ball and roll out into an oval using a non-stick rolling pin.
14. Fold the top point of the oval over the middle and press down with the heel of your hand.
15. Fold the bottom up over the middle and press down with the heel of our hand.
16. Take one of the non-folded edges and press over like the first roll of a swiss roll and press the edge into the main dough with finger tips so it sticks.
17. Roll up and seal the edge by pinching it, so you have a mini roll the approx width of the loaf pan and 1/3 the length (looks to be a similar shape to a pain au chocolat).
18. Place in one end of the loaf pan.
19. Repeat 13-18 until there are three rolls in each tin next to each other.
20. Cover with cling film and allow to rise in a warm spot for 30 mins, until the dough is up to the top of the loaf pans.
21. Pre-heat the over to 180C/355F
22. Beat together an egg yolk and a little milk to form the glaze.
23. Brush the tops of the loaves gently with the glaze.
24. Bake for 25 mins - they will turn a lovely deep golden brown.
25. Allow to cool on a wire rack.

This bread makes the most amazing eggy bread/egg flip or French toast. One small slice can suck up a whole egg! It is also delicious for sandwiches and toast.

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The Sexy Stories Podcast 10

It's Tuesday, which means a new ep of my podcast Virginia Waytes' Sexy Stories. We are coming towards the end of season 1 of The Manor at the moment, and things are really getting exciting as well as very, very naughty!

Paranormal romance - adults only

The Manor s01e09

Daddy Issues: Vampire Wisdom & the Comfort of Friends

Check out all the details here