Cook Book Addict Creates

Sausage and Potato Pie Recipe Book: Nigel Slater's Real Food  Buy the book here  Review: 4 stars for this one. It was very good, but it didn't blow me away.  I was impressed at how quick it was to prep (I use a mandolin to slice my potatoes and onion).  The pastry was very light and crumbly so unfortunately didn't stay in one piece when I transferred from pie dish to plate, hence my not so great photo. For the sausage meat, I used Old English sausages as my butcher said these were the most herby ones that he had. This recipe was originally supposed to be eaten with the silver surfers (in laws) who were coming over for tea but ended up as me and husband eating it at home and then taking the other two portions over to the hospital as my mother in law wasn't very well yesterday afternoon so their portions (with mushy peas) got tubbed up in takeaway tubs, wrapped in tin foil and then a nice big towel to keep hot and I took it over to the hospital - good

Pea & Garlic Soup Recipe Book: Nigel Slater's Real Food  Buy the book here  Review: Wow! Fab! 5 STARS all the way!! So tasty and very easy to make. So it would appear that Nigel is friends with Nigella and he has credited her for this recipe in his book. I went through my Nigella collection but can't seem to find this recipe in the books that I have so it must be one she has personally given to him.  It didn't take long at all to make this (if you exclude the hour roasting the garlic). I think I can safely say that both my husband and I are going to stink of garlic tomorrow. I really like that this soup just serves 2 so you can double up if more is needed. Honestly, when you look at this soup in the dish (creamy sage green kind of colour), you kind of think, what on earth is this? My husband said it smelled like mushy peas when he walked in the kitchen tonight, but I personally thought it smelled more of garlic, but then I have sat watching TV with roasting

Pasta with Spicy Sausage, Basil & Mustard Recipe Book: Nigel Slater's Real Food  Buy the book here  Review: This recipe had a slight disaster but I think I recovered it well by improvising.  This is how it started, I placed my Asda shopping order on Sunday as usual and it was due to arrive today between 2-4pm. I thought myself VERY lucky (pride comes before a fall...) because Asda do a Finest range of Pork and Chilli sausages (I don't have an Italian Deli near me, so I figured these would be the best substitute - also my local butchers is shut on Mondays).  The shopping arrived and lo and behold! What item do you think they didn't have in stock...yep, you guessed it...the pork and chilli sausages! They sent me Cumberland as the substitute. Oh no! What do I do? No time to go out and find another alternative...oh well, never mind I'll just empty the sausage meat out as per recipe and mix it with 1.5tsp of Peperonicino (Chilli) powder, I mean Peperonicino

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