Ahhh leftover turkey. I know people moan about it, but we always buy an extra mahoosive turkey, even if there’s just the four of us on Christmas day, as we love our turkey leftovers! This easy leftover turkey nachos recipe takes no time to put together, has some proper fresh, zingy flavours, and is a fabulous sharing dish – basically everything you want from Boxing Day and beyond. And for the rest of the year, well, just make it with chicken!
At this time of year, there’s an awful lot of hot chocolate being consumed here at Number One. Of course everybody knows that the best hot chocolate comes with a big dollop of whipped cream and loads of marshmallows. Not as many people know that the absolute best hot chocolate comes with a big dollop of frozen whipped cream and loads of marshmallows. ‘Wait, can you freeze cream?’ I hear you shout. Oh yes. Whipped double cream freezes really well, and if you freeze it in handy dollops, it’s ready to be added to the perfect hot chocolate at any time, as well as topping hot mince pies, desserts… loads of things. Here’s how to do it.
I have a complicated relationship with biscotti. On the one hand, I love baking them (and eating them) but on the other hand, listening to people say ‘oh wow these biscotti are SO hard!’ makes me want to throw the aforementioned hard biscuits at their heads. Yes, biscotti are hard. That’s kind of the point. They’re twice baked and made to be dunked – traditionally in vin santo, but they’re also delicious dunked in coffee (or if you’re a coffee hater like me, hot chocolate, where they’re perfect for scooping out your melted marshmallows). I’ve made spiced chocolate and pistachio biscotti by adding a little Christmassy spice and using chocolate chunks and pistachio nuts, but feel free to keep it traditional with almonds, or add some dried fruit. Read more
This weekend is one of my favourites of the whole year. The first weekend in December (or possibly the second, depending on timing) is tree decorating day. The men of the house go out and forage (okay, not exactly forage) for a Christmas tree, and we spend a lovely day with Christmas songs blasting, digging through all the decorations from the loft (they always bring back memories, don’t they?) and decorating the house. This year, as it’s the first year we’ve got our lovely new open kitchen/diner, I really wanted a kitchen Christmas tree and the boys did a fabulous job finding me the perfect one. To celebrate all this hygge activity (remember hygge? The Danish concept of warmth and family and cosiness), we decided to invite some lovely friends and – with a little help from Simply Beef and Lamb – found the perfect festive recipe: slow roasted lamb in sloe gin.
Look, it’s the 28th November, okay? It’s basically the beginning of Christmas week’ isn’t it? We don’t generally do our decorations until the first weekend in December, but Christmas baking? I’m all over it. This weekend, it was time to bring out my favourite Christmas tree mould and create some new Christmassy treats in the shape of these little chocolate Christmas tree cakes. This is a fab, fun thing to do with the kids – basically smother the little sponge trees in melted chocolate and then go crazy with the decorations. Here’s how I did it:
I’m sure I’ve written about this before, but when Mr E was little, his favourite treat was his mum’s ‘pastry jammy cakey things’ – basically a jam tart with a cake topping. Over the years I’ve made these in various different forms, but he especially loves the Christmassy mince pie version. We’re Christmas lovers here at Number One, and Christmas starts basically as soon as Mr E’s birthday is over in mid-November (we just about manage to reach December 1st before the tree goes up). This year, I’ve added festive clementine and cinnamon to the cake mix, but sadly still not thought of a decent name for them, so ‘clementine and cinnamon cakey mince pies’ will have to do.
If you follow me on Instagram stories you’ll see that our mad whippet, Lyra, absolutely ADORES blackberries. I’ve been out picking with her several times and she’ll actually beg for blackberries (and pick them off the lower branches herself). Still, when I’m not competing with the dog for them, I’ve actually been able to pick quite a few. These honey and blackberry flapjacks came about after I offered to make some for Mr E’s work – he’s always complaining that everyone else brings in home made cakes, etc and I never bake anything. He then went on to say, but only do flapjack if it’s ‘full ‘fat’.
What do you use your microwave for? Do you even have one? Ours is used mostly for the boys to reheat meals that they’ve missed, and Mr E’s patented microwave bacon when I’m away. The rest of the time it sits forlornly in the utility, alone and unloved. And then Lékué came along and set me a little task: could I create a day’s meals using only the microwave and Lékué’s clever, colourful products. And you know I can’t refuse a challenge…
So we’ve dressed up as witches cats (was that just me?), trick or treated, eaten all the leftover sweets and now it’s full speed ahead to Christmas. But wait, there are all those cute little pumpkins and squashes we bought to decorate our home (and, if you’re me, adorn your Instagram feed)! And it’s such a shame as most of them will get thrown away. Before they go in the bin, though, consider the beautiful, autumnal thing that is pumpkin butter. Even better, consider using it to make the very delicious, frothy and warming pumpkin spice skinny latte with new Arla BOB milk.
More and more recently, I’m finding we’re becoming a two-dinner family. The boys are both busy with college, and both have a part-time job, so it’s often just Mr E and I for dinner. If we’re dining a deux, I’m a bit prone to just grill salmon or bake chicken and serve it with rice and veggies, so I was delighted for a bit of inspiration in the form of these lovely little mini roasts. This one is pistachio and orange crusted lamb and it was so delicious, and it felt so decadent eating it midweek too – like a stay at home date night!
One of the nice things about turning the corner into autumn again is that I feel justified in reintroducing the Sunday roast. We absolutely adore lamb and I’m really chuffed that the chaps at Welsh lamb have asked me to be one of their ‘Llambassadors‘ (I know, right? Love it). While I don’t feel that it’s quite cold enough yet to indulge in the whole roast lamb/roast potatoes/gravy/piles of veg thing, one of our favourite ways to cook lamb is long and slow, until it basically just falls apart into soft melty chunks. This recipe features a slow roasted shoulder of Welsh lamb with mint chimichurri and pickled plums all of which are perfect for stuffing into soft flour tortillas.
I’m home!! Oh we had such a lovely time on our cruise (if you’ve been following me on Instagram, Twitter or Facebook, you’ll have seen all the fun), and I’m literally back for one day before Erica and I head out to Walt Disney World Resort, Florida to check out everything new in the world of Disney dining (and to whizz around on a few rides, of course). I was delighted to come back to a fabulous delivery in the shape of new Ryvita Lunch Packs, so as Erica’s staying before we head off to Gatwick, we though we’d have a little play and concoct some quick and healthy snackage to set us up for our long flight.
So as you read this, we’re on our family cruise around the Med on Celebrity Eclipse and are currently steaming towards Portugal (squee!). During the run up, as you know, I was eating really, really healthily (with the odd treat) and exercising daily. Mr E and I have been out cycling on our bikes and I’ve been walking a few miles with the dog every day, plus – an absolute revelation: I’ve been doing free weights, kettlebells and even sit ups at home, which I really enjoy. I really feel that my arms are more toned already and my jeans feel looser too. Bonus. I know they’re not for everyone but I’ve found a couple of the fitness tracking apps really useful motivation, and I’m watching my portion sizes (always an issue when you live with three strapping fellas). I’ve been fiddling about with this recipe for a while as, while I’m definitely not eating biscuits, sometimes I really crave something crunchy and sweet, and I thought it I could create a little treat that’s going to kill the cravings, but not derail the healthy eating, I’d be pretty happy. So I had a little experiment and created these relatively healthy little oatbran flapjack cookies. And then I ruined it by smothering them in chocolate.
So you know if you’ve put on a few pounds (I refer you back to my earlier ‘cruise baby’ remarks), and you say ‘oh, if only I was a celeb and I had someone to cook me delicious, healthy meals, it would be soooo easy to be healthy…’. Well, I’ve kind of been doing that with Mindful Chef – and do you know what? It’s fab.
Are you a fan of keema? If you haven’t discovered it yet, think shepherd’s pie filling, but with a delicious, warm, spicy kick. We adore it. I first started making a similar version as a party nibble, stuffed into little lettuce cups, but we also just have it with rice. It’s a really easy, yummy way to spice up lamb mince (if you’re only using it in your shepherd’s pies, you’re missing a trick), and it’s a great, affordable way to feed the whole family. We don’t seem to eat at the same time as much on weekdays, so I sometimes knock up a big pan of keema, then Mr E and I will eat ours with rice, and the boys will heat theirs up later, which I think is where the whole stuffed chapatis/quesadilla idea came about (I’ve got to be honest, I was going to call these quesadillas, but y’know, it almost seems a fusion dish too far, plus since I decided to write this recipe up, we’ve started buying chapatis and they’re delicious).
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