Cook Book Addict Creates

Sausage balls, Mustard Cream Sauce Recipe Book: Nigel Slater's Eat  Buy the book here   Buy the Kindle Version Review:  🌟 🌟 🌟 🌟 🌟  OMG I don’t normally like homemade meatballs....until now! This apparently is Nigel’s favourite meatballs ever, MINE TOO! Amazing, soooo tasty  😋 ! Loved it! What more can I say? Pretty quick to cook took around half an hour. I used:  Pork & Pepper sausages from my local butchers and added a dessert spoon of finely grated parmesan, plus a tiny bit of fresh thyme and about a teaspoon worth of chopped parsley and about half a teaspoon of garlic puree. See the a few thoughts section on the recipe page. Beef stock was a regular Knorr (not the rich beef one) beef stock pot.   Don’t add salt, (I've made this recipe before and added it and it was too salty. This time I didn't add any and it was perfect. I served with a 2oz per person portion of tagliatelle as I didn’t have pappardelle in and couldn’t be arsed making any

Empire Roast Chicken with Bombay Roast Potatoes and Amazing Indian Gravy Recipe Book: Jamie Olivers Jamie's Great Britain - Buy this book   Link to the Recipe Review:  🌟 🌟 🌟 🌟 🌟 🌟 🌟 🌟 🌟  Wow! Off the blooming charts is this recipe as it is that good! Think a great roast chicken plus your favourite curry sauce combined! Now, the actual recipe is a bit ambiguous in places in my opinion. When making the marinade it states 2 lemons, I took this to be the juice of 2 lemons as it wasn't stated and in the Bombay style potatoes it states to use 1 lemon, but I've no idea where! I'm guessing to serve with the potatoes. I did a couple of substitutions as I'm fed up of my hands stinking of garlic and mistakenly rubbing my eyes after chopping chilli (yes I do actually do this!!! quite regularly too) so in the marinade I used 1 tbsp Garlic Purée, 1 tbsp Ginger puree and 1 tbsp very lazy chopped chillis. In the Bombay potatoes I substituted 1 fresh red chilli w

Tonight's Creation: Red Hot Ragu (517 calories) Recipe Book: Mary Berry - Complete Cookbook Buy this book     Buy the Kindle Version Review: 🌟🌟🌟🌟🌟🌟🌟🌟😋 Fabulous! What more can I say?  Took 40 mins to make so not an overly quick recipe but wow what a taste! I used plain pork sausages from my local butchers (Pitts in Earby as he makes the best pork sausages 💕). I made a half portion (serves 3) on the sauce and have set aside the extra portion for freezing and only made a third of the pasta as I’m serving 2. Used 1 cayenne chilli and didn’t deseed as we like extra heat. So so tasty. This recipe does not disappoint. Will I make this again? Absolutely 💕💕💕 Mary Berry I love you 😍 Full Recipe Below Red Hot Ragu SERVES 6 CALS PER SERVING 517 375g (12oz) rigatoni or other tubular pasta 60g (2oz)  Parmesan cheese, coarsely grated 3 tbsp chopped parsley, or 175g (6oz) young spinach leaves, shredded Sauce 500g (1lb) good-quality pork sausages with herbs a little olive o

I've finally remembered to take a photo of my finished cooked potatoes! (For Normal and Fan ovens - you will need a hot oven at 240c and use the middle shelf of your oven) 1. Boil for around 10 mins or until you can scrape a fork along the outside, if it fluffs easily it's ready. Now, that's probably the only handy thing I learnt in Home Economics at St Hilda's RC School Burnley from Mrs Hall!  😆 💕  Oh how I hated Home Ec! 2. Drain and keep the potatoes in the pan. 3. Sprinkle over the top of the drained potatoes with a good coating of Semolina Powder (I pour from the pack so see the photo below for an idea of how much I pour on. UPDATED - for a serves 4-5 people at 4-5 pieces of cut potatoes each you need around 25g. 4. Put the lid back on the pan and gently shake to coat potatoes with Semolina. 5. Put a Roasting tray on the floor of the roasting oven with a good 1-2mm coating of Crisp n Dry and leave for 5 mins for the oil to get nice and

Hello Everyone! Yes, I know it's been quite a long while since I last posted, I've had a bit of a break especially as the warm weather arrived and we had to turn the Aga off as it was just far too hot in the kitchen. I suppose I could've continued cooking and reviewing by using the Aga module that we have for when the Aga is off, but it's just so much of a faff having to remember how to cook normally all over again....yes.....I managed to burn pizza because the base just wasn't crisping up like in the proper Aga.... This morning I've cleaned Heather (The Aga) and I've turned her back on because I miss her so much, sad I know! I've also decided not to back track through all my previous reviews and upload them to here, I'm just going to post all new reviews on here and then share to Facebook afterwards. So here I am, in the kitchen updating the blog with Hugo the Pug cross laid across my lap and resting his heavy head on my arm while I'm