December 15th, 2008 by Lola

Who doesn’t like meatballs? Even vegetarian ones are absolutely gorgeous!

Ingredients:

• 1 pound lean pork mince
• 2 slices of white toast bread, cut into small pieces
• ½ cup milk
• 5 tbsp white bread crumbs
• 6 tbsp freshly grated parmesan cheese
• 1 beaten egg
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp finely chopped fresh parsley
• 2 cloves garlic finely chopped

You’ll also need a plate, a large bowl, large frying pan and ¼ cup of vegetable oil.

If you’re a fan of wine you can add a splash of white one, to give the meat balls a hint of it.

Method:

1.       In a plate soak the bread in the milk for a couple of minutes then squeeze them dry and transfer to a large bowl.

2.       In the large bowl add the rest of ingredients.

3.       Using both your hands knead the mixture, until all the ingredients are mixed in and the mixture is smooth.

4.       Shape the mixture into small balls.

5.       In a heated large pan heat 1/8 of the vegetable oil.

6.       Fry about 8 meatballs at a time over a medium heat.

7.       Shake the pan often to roll the balls onto different sides.

8.       Cook the meatballs for about 10 minutes or until cooked in the middle, to check cut one of the balls in half.

Enjoy these hot with tomato sauce and spaghetti or cold on their own just as delicious!

December 15th, 2008 by Lola

No bread you say? Well then bring me some toast!

I always eat this as my lunch or breakfast, it’s so lush. It’s amazing!

Ingredients:

Ingredients are per person

• 2 slices of white/brown toast bread.
• 2 eggs
• 50 ml milk
• 2 tbsp butter
• ¼ tsp salt

For Filling:

• Portion of ham
• Cheese
• Anything you like really.

You’ll also need a bowl, a whisk and a pan.

You could turn this meal into a sweet recipe by adding: sugar and vanilla into the mixture. Whereas for the filling maybe strawberries and cream or maple syrup?

Method:

1.       In a bowl mix together the eggs milk and salt.

2.       Transfer mixture to a pasta plate.

3.       Heat a large pan, when heated add the butter.

4.       Whilst the pan was heating, soak the bread in the wet mixture.

5.       Let the batter drip off before placing into pan.

6.       Cook each side until golden brown.

7.       When both sides are cooked add your filling onto one slice of the bread, sandwiching it with the other slice.

8.       Let the cheese melt; flip it if the bottom is burning.

9.       Serve on a plate and enjoy!

With the nice stringy melted cheese, this is the best comfort food. Ever!

December 6th, 2008 by Lola

You don’t need a pack of wild horses to learn how to make this Lush sandwich!

What beats a good old sandwich? Read the rest of this entry »

December 6th, 2008 by Lola

“The perfect lover is one who turns into a pizza at 4:00 a.m.”

These are delicous eaten either hot or cold!

Ingredients:

• 1 English breakfast muffin, Cut in half.
• 1 tbsp tomato puree
• 1 tbsp of red pesto, or green if you wish.
• 25g of the cheese you prefer.
• 1 tbsp olive oil.
• Choose whatever topping you love on your pizzas!

Don’t forget to change the measurements if you’re making more portions.

Method:

1. Toast the breakfast muffin halves under a hot preheated grill, until golden brown.
2. Mix the tomato puree and pesto together, and spread over the flat sides of the muffins.
3. (Only do this step if you’ve chosen vegetables for your toppings) In a pan heat the olive oil and cook the vegetables until softened and golden.
4. If you like season with salt and pepper.
5. Divide the vegetables and your other toppings (if you have more) onto the two halves of the muffins.
6. Top them both with your choice of cheese, pop them under a grill for 4 minutes or until all the cheese has melted.

Eat some pizza, play some bingo, win some money. You got it all!

December 6th, 2008 by Lola

These are best eaten warm! Don’t go worrying about your thighs these are surprisingly healthy for you!

Eat them warm or cold. They’re delicious either way.

Ingredients:

• 100g Feta cheese
• 1 sliced Aubergine
• 1 Puff pastry sheet
• 4 tsp red onion chutney
• Olive oil
• Fresh thyme
• 1 egg beaten
• Salt and pepper

If you don’t like aubergines then you may want to substitute them for courgettes, taste just as nice!

Method:

1. Preheat your oven to 425°F (220°C)
2. Lay the slices of Aubergine/Courgettes onto a baking tin, making sure you drizzle as much olive oil as you like. Scatter with a little thyme and sprinkle a pinch of salt and pepper over.
3. Roast for 15 minutes or until soft. Let them cool.
4. Unroll the pastry sheet and cut into however small you want the puff fingers to be.
5. Spread the red onion chutney down the centre, don’t forget to leave a thick border round the edges- this is going to puff up.
6. Place the aubergines/courgettes overlapping onto the pastry.
7. Brush the borders with the beaten egg and scatter over them the feta cheese. Crumbled or sliced however you prefer.
8. Bake in the oven for 10-12 minutes or until golden brown.

I bet bingo excites you, but I can assure you these will too.