Cook Book Addict Creates

   Review:  🌟🌟🌟🌟🌟 This is a really nice and tasty dish. It's very quick and easy to make. I like to use the Asda fresh Gnocchi from the refridgerator aisle as it's much better than the vacuum packed stuff. Recipe Book: Gino D'Acampo - Gino's Healthy Italian for Less Buy The Book Ingredients: Serves 4 3 tablespoons extra virgin olive oil 1 onion, peeled and finely chopped 1 x 690g bottle of passata (sieved tomatoes) 10 basil leaves 500g shop-bought plain gnocchi 125g mozzarella balls, drained and cut into small cubes Salt and freshly ground black pepper Method: 1. Place a medium saucepan over a medium heat, pour in the oil and fry the onion for 5 minutes until golden. Stir occasionally with a wooden spoon. Pour in the passata and continue to cook for a further 10 minutes, with the lid off, stirring occasionally. Stir in the basil, season with salt and pepper and set aside. 2. Fill a large saucepan three-quarters full with water, add a tablespoon of salt and bring to

  Review:  🌟🌟🌟🌟🌟 So, I got up early on Sunday and decided to have a go at these. They did not disappoint. I was surprised how easy they are to make, but you do need to have some crumpet rings or egg rings available to make them...and I did! I'd bought some of these Professional Egg Rings from Amazon and just took off the handles. They worked a treat. Oh how soft and tasty these crumpets are especially with some lovely Longley Farm Butter on top...💖 Mmmmmmm. Anyway, back to the review at hand. My egg rings are only 2cm deep and I did follow the instructions to fill to just below the top, but they still overflowed so I would advise filling to 1.5cm full to allow rising room! On my Aga (DC3) simmering plate my timing were about 7 minutes on the first side and then 2-3 minutes on the tops. I didn't eat them all on Sunday, but they were good enough to eat all of them so I have frozen 6 in a freezer bag. I toasted a couple of the fresh ones on Monday morning and they were perf

  Pork Escalopes Cordon Bleu Recipe Book: Fortnum & Mason - The Cook Book  Buy The Book Review : 🌟🌟🌟🌟🌟 Excellent! Pretty quick and easy enough to make. I actually prepped most of it earlier today and left them in the fridge and then finished off by coating them in flour, egg and breadcrumbs when I was ready to start cooking. They're really tasty, a bit like a pork version of the stuffed chicken breasts. I couldn't get hold of Gruyere cheese slices so I just bought a small block of Gruyere and cut off thin slices to line up to form a slice all along the inside. It didn't actually say which side to roll up from (long or short side) so I made the executive decision to do it from the short side. Turns out it was a good decision. I used a tiny spoonful (approx half a teaspoon) out of a Knorr Chicken Stock Pot for the stock, mixed to 50ml with hot water. Ham was just sliced ham on the bone packed stuff from Sainsbury's. All in all a very good recipe. Serves 2 Ingredi

Recipe: Divine White Chocolate Chilled Cheesecake Recipe Book: Mary Berry - Simple Comforts Buy the Book Here Review: 🌟🌟🌟🌟🌟 Oh Sweet Baby Jesus! If you are going to fail in your January dieting...do it in style with this!  You really won't regret making this.  You know that episode of Friends where they get a cheesecake mistakenly delivered and they can't stop eating it? Yeah? Well if you make this, you'll probably find after a while that no one will bother cutting nice neat slices off it and just resort to leaving a spoon in the fridge next to it on the plate!  It really is that good. It's not too sweet or sickly, it is in all honesty, perfection or divinity on a plate. I must apologise though for the naff photo...we had eaten over half of the cheesecake (in a couple of hours of it being ready) before I'd realised that I forgotten to take a photo of it. Full Recipe Below SERVES 6-8 For the base: 50g (2oz) butter 150g (5oz) digestive biscuits, crushed For the f

Last night's creation: Chicken with Squash Recipe Book: Fortnum & Mason - The Cook Book Review: 🌟🌟🌟🌟🌟 Tasty. I really liked the look of this recipe so I thought I'd give it a bash for tea last night and I was pleasantly surprised. The squash relish was lovely, sweet, aniseedy and has a bit of a kick from the chillis and fennel and chicken cooked perfectly. It wasn't a quick recipe to make, but I suppose some of us have a bit more time on hands at the moment during this shite show of a pandemic. If you're looking for something a bit different to do with a chicken breast, then certainly give this recipe a try. Please note, I had to ask my butcher for chicken breasts with skin on as Sainsbury's didn't stock them in the meat aisle. Full Recipe Below Serves 2 Ingredients: 4 fennel bulbs 4 chicken breasts, skin on 80ml rapeseed oil salt and freshly ground black pepper For the butternut squash relish 4 tablespoons olive oil 2 shallots, finely diced 1 red chill

Fried Chicken Sandwich Recipe: Fried Chicken Sandwich Recipe Book: Nigella Lawson - Cook, Eat, Repeat. Link to recipe Review: 🌟🌟🌟🌟🌟 OMG this is so unhealthy but SOOOOOOO good. I made this before I saw it on her new show. To be brutally honest I really didn't expect much from it, having made other burger style recipes...but! Honest to God this is amazing. It's not particularly quick or tidy to make but the taste truly makes up for this. I chose to make it with buttermilk as I always have a pot or two in my freezer for times like these. I also took myself off to the Filipino store down on Standish St in Burnley to locate some of the Chilli Crisp Oil, it's only £2.50 a jar there compared to £7.50 on Amazon! I didn't use the pink pickled onions but I did pick up a tin of Kimchi and I tried it. Pretty much made it as per recipe. For those with a deep fryer this should work fine. Aga Conversion: Used the pan on the boiling plate with a thermometer. Will I ma

This is the spot where I do the proving of the dough.                                         Review: 🌟🌟🌟🌟🌟 In my opinion, this is THE best bread recipe I've ever had the chance to make, believe me I've tried loads of recipes for a loaf of bread and they have pretty much always failed me and ended up dense and dry. I was starting to believe that I just couldn't make bread.  This one however is bloody brilliant, so much so, my youngest son (18) pretty much eats almost a whole loaf in 24 hours! It's that good and OMG as toast...well, layer it up with butter....😛💗 My silver surfers (aka the in-laws) love it too, I'm expecting orders from them soon! 😆 Bread isn't the easiest to make as it's quite time consuming, but honestly, this recipe is worth it.  So far, since 8th November when I made the first one, I have made about 12 since. My last two loaves I made, I wrapped in greaseproof paper and then into thick good quality freezer bags and they froze and d

Marmalade Glazed Sausages Recipe Book: Fortnum & Mason Cook Book Review: 🌟🌟🌟. Not a good start I'm afraid on this one. Husband didn't like it, he said it tasted bitter. I personally, didn't get this. I thought it was alright, but to me it was just Cumberland Sausages in a sticky sauce which didn't overly taste of Marmalade. It was easy enough to make though and only took around 30 minutes to make. Aga conversion: I fried the sausage in the saute pan on the floor of the Roasting Oven for about 12 minutes each side. I did the marmalade and butter bit on the Boiling plate. Served with a bit of Rocket Salad. Will I make this again? Probably not.  

Nigel Slater - Paprika, Mustard Chicken Goujons  Recipe Book: Nigel Slater - Eat  Review: ⭐️⭐️⭐️⭐️⭐️ So, So good! When I started mixing the paprika and mustard together I started deliberating whether these were going to be any good as the mix smelled funny. I actually went and opened a new jar of mustard to check the smell. It was fine, my nose is obviously weird. These are very quick easy to make, I used 2 chicken breasts and sliced each one into 3.  I suppose they’re not overly healthy with being fried but I suppose you could try baking them....nah stick to frying! 😆  I served with the wedges of lime and also a bit of Hellman’s Roasted Garlic Mayonnaise.  Absolutely delicious! Aga conversion: I used a regular frying pan on the boiling plate for this recipe as they really don’t take long to fry. Will I make this again? Absolutely! The husband loved them too.

Poor Man’s Potatoes Recipe Book: Nigel Slater - Eat Review: 🌟🌟🌟🌟🌟 I have to say I really enjoyed this dish. It’s quite a nice comfort food style vegetarian dish. I have made this before and the first time I made it I decided to add in a chilli 🌶 at the start.... a whole sliced chilli 🌶... maybe you might want to put a half one in instead! 😆  nevertheless it was still good.  This time I sort of stuck to the original recipe. Only alterations were that I didn’t have the normal size bell peppers so I used a few of those smaller sweet peppers to get the same amount. Aga conversion: I kind of struggled with this conversion, I sort of toggled between both hot plates and then when it was time to cover and simmer enthusiastically, I popped the covered Aga sauté pan on the floor of the roasting oven. After 20 mins there was still loads of stock left so I gave it a bit longer uncovered on the hot plates toggling between them for roughly 10 minutes after squashing about

Chicken Wings, Katsu Sauce Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️. Very nice. For us it didn’t quite hit the spot for a 5⭐️ but it was still good. We had loads of sauce left so next time I’d make half the portion of sauce. It tasted a bit like satay your me even though there was no peanut butter in it. I had to substitute medium curry powder for mild as I didn’t have any mild in, but it tasted good regardless. Easy enough to make, basically chuck all the sauce ingredients in the blender. Aga conversion: I did most of it on the hot plates, I used the boiling plate for the first 5 minutes and then simmered for 30 minutes on the floor of the simmering oven. I did the final crisping you fry on the boiling plate.  Will I make this again? Yes it was good, probably just use chicken breast next time as it was a bit messy to eat though.

Chorizo Potatoes  Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️⭐️ I do love Nigel Slater recipes and I think all of this weeks reviews are from this book. There are very few recipes that have disappointed from this guy, he really does know his stuff. So tonight’s recipe was easy to make but I did have a couple of quirks with it.... Firstly, I forgot to write down exactly how much chorizo I needed so bought a pack of diced cooking chorizo from Sainsbury’s. When I got home I realised I only had 150g 😱 instead of 250g.  Fortunately this turned out for the better because my potatoes were slightly smaller and 150g really was enough for them. I also decided to use a 50/50 mix of cheddar and mozzarella as I cannot for the life in me seem to be able to get hold of Manchego cheese so google said to use mozzarella or cheddar....so I used both! Cooking wise, the potatoes took longer than 45 minutes to be cooked right through they took 1hr 15, so basically cook y

Citrus Chilli Grilled Chicken Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️⭐️ This was so good! Such a simple idea but so tasty. It’s supposed to be easy to bone a chicken leg.... not for me... I ended up using the scissors to do it, but I got it off in the end. Next time I’ll get the butcher to do it! So, apart from the faffing about deboning the leg it was very quick and easy to make. I just served mine with a salad. Aga conversion: I used a small baking tray on the top set of runners in the roasting oven. Took about 10-11 minutes as my Aga was running slightly cooler. Will I make this again? Yes I will

Veggie Bolognese, Loadsa Veg, Lentils and Parmesan (441 calories) Recipe Book: Jamie Oliver - Superfood Family Classics  Review: ⭐️⭐️⭐️⭐️⭐️ Wow! Impressed! For those who have followed this page since it started in 2017, you’ll know that I love meat 🥩. I’ll do a few veggie recipes, but ultimately I’ll never make a good vegetarian I’m too fussy. This recipe however is excellent. It’s not a quick one to make, save it for a weekend,  it’s pretty easy but wow the taste is great, I even didn’t notice the absence of meat as it had a good texture and it must be the porcini mushrooms that gave it the meaty flavour (granted all veg and mushrooms were chopped finely in the processor so I couldn’t pick them out!). Aga conversion: I softened the veg in the Aga sauté pan with lid on the floor of the simmering oven. Added the Chianti and the rest with the pan on the boiling plate. Moved it uncovered to the floor of the simmering oven for the final 35 minutes.  Pasta I cooked in a

Cajun Sweet Potatoes (346 calories) Recipe Book: Jamie Oliver - 5 Ingredients  Review: ⭐️⭐️⭐️⭐️⭐️ I absolutely loved these. I have to admit, I’ve got a thing for sweet potato 🍠. Putting Cajun spice on them takes them to a whole new level though. The garlic yoghurt sauce was pretty great too. Aga conversion: Roasting tray on middle set of runners in the Roasting Oven. I did mine for about 45 minutes as my oven was running hot. Will I make this again? Absolutely, I loved it.

Almond Crumble-Topped Mince Pies Recipe Book: Mary Berry Cooks Up A Feast Review: 5 stars for this one! Ooooooh! You know when you really want a mince pie? Well yesterday was it for me. These had been on my mind since I picked up this book on Tuesday in Costco. They certainly didn't disappoint. Very quick and easy to make. I made the full recipe. I didn't manage to get 24 out of the mixture...maybe I rolled the pastry bases out too thick, but they turned out delicious anyway, sweet delicious pastry, lovely mincemeat and sweet and crunchy topping...Mmmmmmm. Aga conversion: Looks like Mary has decided to include Aga instructions in this book. See photo. I did 16 minutes in my Aga and didn't check them any earlier, so mine were just a touch too brown. Will I make this again? Absolutely. Buy the book here  Buy the Kindle Version

Chocolate, Dulce De Leche, Cantucci Recipe Book: Nigel Slater's Greenfeast (Autumn/Winter) The latest one! Review: 5 stars for this one! Finally something that actually did turn out for me this week. It's very rich, it's a chocolately heaven and both my son and I couldn't eat it all in one sitting. Oh, but how happy did eating this pudding make me? VERY happy I can say with all honesty. Didn't help my healthy eating, but never mind It's easy enough to make, I used my Kenwood Chef Major to do the whisking and all in all only took about 30 minutes to make. Aga conversion: Pop the chocolate in a bowl and place it on the top of the Aga to melt while you prep and weigh everything else, when you've got it in the ramekins pop it on the grid shelf on the floor of the baking oven for 20 minutes. Perfection in a pot. Will I make this again? Absolutely. Buy the book here  Buy the Kindle Version