Blue Plate Chef

Spicy Halloumi with a Cornflake Crust

Thu, 06 Apr 2023 18:37:34 Z

[based on the spicy chicken burger with cornflake crust ]http://willsdevtools.co.uk:5001/admin/editor/spicy-chicken-burger-with-a-cornflake-crust) I decided to give it a go but with halloumi

i made it without the burger bun but it would make a smashing burger I am sure.

recipe

Here is the recipe adjusted for 1 person:

Ingredients:

Fruit & Veg:

Lettuce

Meat & Poultry:

Halloumi cut into 1cm strips

Dairy & Eggs:

1/2 Egg White (or regular egg)

Cereals:

7.5g Cornflakes (Kellogs: crushed)

Condiments:

(optional) 7.5g Light or Fat Free Mayonnaise
(optional) 1/2 tsp Lemon Juice

Bakery:

(optional) 1 Seeded Brioche Bun

Herbs & Spices:

Garlic Powder
Salt
Pepper
Smoked Paprika
Basil
Thyme
Celery Salt
Oregano
Black Pepper
White Pepper
Mustard Powder
Ginger Powder
- Use a tiny dash of each one for the Secret Herbs & Spices

Instructions:

Preheat the oven to 190°C.
cur the halloumi into 1cm strips.
In a small bowl, mix together some smoked paprika, garlic powder, salt and pepper.
Coat the halloumi with the paprika mixture, making sure to cover both sides.
In a separate bowl, mix together the cornflakes and a tiny dash of each of the secret herbs and spices.
Dip the Halloumi into the beaten egg white to coat it.
Roll the Halloumi in the seasoned cornflakes, pressing them onto the chicken to help them stick.
Place the coated Halloumi on a baking sheet and spray with a light coating of cooking oil spray.
Bake the Halloumi in the preheated oven for 20-25 minutes, or until crispy.
(optional) While the halloumi is baking, mix together the mayonnaise, lemon juice, and ground pepper.
(optional) Once the chicken is cooked, assemble the burger by placing the lettuce on the bottom half of the brioche bun, followed by the crispy chicken and the mayonnaise mixture.
(Optional) Add the top half of the brioche bun and serve. Enjoy your homemade Halloumi burger!

Healthy Side Ideas

Here are some healthy side ideas that would pair well with the High Protein KFC Zinger Burger:

Sweet Potato Wedges: Slice a sweet potato into wedges, season with salt, pepper, and paprika, and bake in the oven until crispy.
Roasted Vegetables: Cut up a selection of vegetables such as zucchini, peppers, onions, and cherry tomatoes, toss in a little olive oil and season with salt and pepper, then roast in the oven until tender and lightly caramelized.
Side Salad: Mix together some greens (such as baby spinach, arugula, or mixed salad leaves) with some cherry tomatoes, sliced cucumber, and a little chopped red onion. Dress with a simple vinaigrette made from olive oil, vinegar, and Dijon mustard.
Grilled Asparagus: Coat some asparagus spears in olive oil and season with salt and pepper, then grill them until they are tender and slightly charred.
Oven-baked Sweet Potato Chips: Slice a sweet potato thinly, spray with cooking spray and sprinkle with a little salt and black pepper. Bake in the oven for around 20 minutes, or until crispy and golden brown.

Apple Crumble

Wed, 05 Apr 2023 07:47:36 Z

Easy Apple Crumble Recipe

Looking for a tasty dessert that you can make ahead and freeze? Try this easy apple crumble recipe! You can easily make smaller crumbles to freeze for later.

Ingredients

1kg Bramley apples, peeled
1/2 lemon, juiced
175g golden caster sugar
1/4 tsp ground cinnamon
Custard or ice cream, to serve

Crumble

350g plain flour
175g salted butter, chilled and diced
100g golden caster sugar

Instructions

To make the crumble, put the flour and butter in a food processor and pulse to rough breadcrumbs. Stir in the sugar and a big pinch of salt.
Heat the oven to 190C/fan 170C/gas 5. Cut the apples into quarters and remove the cores. Thickly slice and toss with the lemon juice, 150g of the sugar and the cinnamon. Put the apples in an ovenproof dish and scatter over the crumble mix, spreading it evenly. Sprinkle over the rest of the sugar.
Bake for 40 minutes or until golden on top and bubbling around the edges. Serve with custard or ice cream.

Bonus tip: Use oven proof bowls (such as Derby's) to make individual apple crumbles! These bowls are oven and freezer safe, so you can make a batch of smaller crumbles to freeze and enjoy later. Perfect for when you need a quick and easy dessert.

Creamy Courgette Soup

Tue, 04 Apr 2023 22:27:02 Z

Creamy Courgette Soup Recipe

If you're looking for a light and refreshing soup that's perfect for spring and summer, then look no further than this creamy courgette soup. Made with just a handful of ingredients, this soup is quick and easy to make.

Ingredients:

3 courgettes
1 onion
Homemade chicken stock (or store-bought if you prefer)
1 basil leaf, plus extra for garnish
Salt and pepper to taste

Instructions:

Start by cooking the onions in some oil until they are soft and translucent.
While the onions are cooking, peel the courgettes and remove the seeds. The skin and seeds can make the soup bitter, so it's important to remove them before cooking.
Once the onions are cooked, add the courgettes to the pan and cook for a few minutes until they are slightly softened.
Add the chicken stock to the pan, making sure that there is enough liquid to cover the courgettes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the courgettes are completely tender.
Add a single basil leaf to the pan near the end of cooking to give the soup a subtle herbal flavor.
Once the courgettes are completely cooked, blend the mixture until it is smooth and creamy. Season with salt and pepper to taste.
To serve, ladle the soup into bowls and garnish each with a fresh basil leaf. This creamy courgette soup is perfect as a light lunch or as a starter to a more substantial meal. It's healthy, flavorful, and easy to make, and it's sure to be a hit with anyone who tries it. So why not give it a try and see for yourself?

Todays image from here

Chicken Fricassee

Mon, 03 Apr 2023 22:25:47 Z

Chicken Fricassee Recipe

If you're looking for a delicious and easy chicken dish, this Chicken Fricassee is for you!

Ingredients:

(Pantry)

Salt
Pepper
Olive oil
Chicken stock 200 ml

(Fresh Produce)

1 whole chicken
2 cloves of garlic
Chestnut mushrooms 400 g
Fresh rosemary 10 g
Fresh thyme 10 g
1 bay leaf
Fresh parsley 50 g

(Meat)

Pancetta 150 g

(Beverages)

Brandy 50 ml

Cooking Instructions:

Begin by cutting the whole chicken into pieces.
Season the chicken pieces with salt and pepper.
Get your pan nice and hot and add some olive oil.
Place the chicken into the pan and sprinkle 150 g of pancetta over the chicken. Add 2 cloves of garlic.
Cook the chicken until nicely colored on all sides.
Cut 400 g of chestnut mushrooms in half and sprinkle them on the chicken.
Add 10 g of fresh rosemary and thyme, and 1 bay leaf.
Pour 50 ml of brandy and flambé the chicken.
Add 200 ml of chicken stock and simmer for about 10 minutes to reduce the stock.
Add fresh parsley over the chicken and serve hot.

Enjoy this delicious and easy-to-make Chicken Fricassee recipe!

Lemon Drizzle cake

Sun, 02 Apr 2023 21:54:23 Z

Lemon Drizzle Cake Recipe

This lemon drizzle cake recipe is one of my office's favorites. It's a moist and delicious cake that's perfect for any occasion. Here are the ingredients you'll need:

Ingredients

225g baking spread from the fridge, plus extra for greasing
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 free-range eggs
6 tbsp milk
2 unwaxed lemons, finely grated zest only

For the glaze

175g granulated sugar
2 lemons, juice only

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
Brush the glaze all over the warm cake. The cake will absorb the liquid and the sugar will form a lovely, crisp topping. Once cool, slice and serve.

Adaptations

In the past, I have forgotten to add butter and it resulted in a rather tasty cake that I nicknamed "Breakfast Lemon Cake."
You can also reduce the baking time and use smaller dishes. I have used small pie dishes before to make personalized mini Lemon Drizzle cakes, which make for a great gift.
I also like to poke holes in my lemon drizzle to let the glaze seep through.

Photo by Thitiphum Koonjantuek on Unsplash

Amaretti biscuits

Sat, 01 Apr 2023 09:23:38 Z

Amaretti Biscuits Recipe

Amaretti biscuits are an Italian classic and perfect with a cup of coffee or tea. This recipe yields about 50 cookies and is easy to follow.

Ingredients

Baking Aisle

200g (7 oz) blanched whole almonds
1g (1/3 teaspoon) ammonium bicarbonate or baking powder

Baking and Sweeteners Aisle

140g (2/3 cup) granulated sugar
125g (1 cup) icing sugar

Dairy and Eggs Aisle

50g (3 tablespoons) egg whites (about 2 medium eggs)

International Foods Aisle

15g (about 7 kernels) Armelline (Bitter Apricot Kernels) or 5 drops of bitter almond extract

Instructions

Preheat the oven to 170°C (338°F) and line a baking sheet with parchment paper.
In a food processor, grind the blanched almonds into a fine powder.
In a mixing bowl, combine the almond powder with the granulated sugar, icing sugar, and ammonium bicarbonate or baking powder.
In a separate bowl, whisk the egg whites until stiff peaks form.
Add the Armelline or bitter almond extract to the egg whites and whisk briefly to combine.
Fold the egg white mixture into the almond mixture until well combined.
Using a small ice cream scoop or a tablespoon, portion the dough into small balls and roll between your palms to shape them into smooth balls.
Place the balls on the prepared baking sheet, leaving about 2 cm (1 inch) of space between them.
Bake the Amaretti cookies for 15 minutes or until lightly golden on the outside.
Remove the Amaretti cookies from the oven and let cool completely before removing them from the baking sheet. As they cool, they will harden completely. Here are the crispy Amaretti cookies ready to be enjoyed!

source for this amazing recipe.

Photo comes from here

Mint Sause

Fri, 31 Mar 2023 18:32:16 Z

How to Make Mint Sauce for Lamb

If you're a fan of lamb, then you know that mint sauce is the perfect complement to this flavorful meat. Here's a simple recipe for making your own mint sauce at home:

Ingredients:

2 bunch of fresh mint, leaves and stalks separated (keep the stalks!)
100ml white wine vinegar
100ml water
100g sugar
Pinch of salt

Instructions:

Start by blanching the mint leaves in boiling water for a few seconds. Then, transfer them to an ice bath to stop the cooking process. This will help to preserve the bright green color of the mint.
Strain the mint leaves and squeeze out any excess water. You want the leaves to be as dry as possible before adding them to the sauce.
In a small pan, combine equal parts sugar and white wine vinegar with some water and a pinch of salt. Add the stalks of the mint to the pan and bring the mixture to a boil.
Remove the pan from the heat and let the mixture cool. This will give the flavors time to meld together.
Finely chop the mint leaves and place them in a bowl. Remove the stalks from the the cooled liquid and pour it over the mint and mix well. You can adjust the consistency of the sauce by adding more or less liquid as needed.
Transfer the mint sauce to a sterilized container and store it in the refrigerator until you're ready to use it.

This mint sauce pairs perfectly with lamb. For another delicious lamb recipe, check out my frenched rack of lamb recipe.

That's it! Making your own mint sauce is easy and adds a fresh, vibrant flavor to your lamb dishes. its a lot better than store bought mint sauce I promise! Give it a try and let me know what you think. Happy cooking!

Todays photo is from here

An AI assistant's roll in a food blog

Thu, 30 Mar 2023 07:40:24 Z

How GPT Can Help Me Write Better Food Blogs

Hey there, foodies! As a food blogger, I know how important it is to create high-quality content that engages and inspires my readers. But sometimes, finding the right words can be a challenge. That's why I've turned to GPT (Generative Pre-trained Transformer) to help me out.

With GPT, I can simply fill in the blanks and let the algorithm do the heavy lifting. I provide the prompts, and the algorithm generates text that fills in the gaps. It's like having an AI co-author helping me out! And the best part? I can tweak the generated text to match my own writing style and tone.

Using GPT to help write my food blog saves me time and effort. Instead of struggling to come up with the right words, I can focus on other important aspects of my blog, like recipe development and food photography.

Of course, GPT is just one tool in my blogging arsenal. It's important for me to continue to hone my writing skills and develop my unique voice as a food blogger. But with GPT on my side, I have a powerful ally helping me to create content that my readers will love.

So the next time you're struggling to find the right words for your food blog, consider giving GPT a try. It's a game-changer that can help you save time, create engaging content, and grow your audience.

Thanks for tuning in to my latest blog post. have a great day!

Todays Photo by BoliviaInteligente on Unsplash

Spiced Parsnip soup

Wed, 29 Mar 2023 21:48:53 Z

Parsnip Soup: A Lesson in Improvisation

As The Blue Plate Chef, I love discovering new recipes and experimenting with different flavors. One of my new favorite recipes comes from my grandmother, who is frequently cooking a variety of soup. Her parsnip soup recipe is simple, easy to cook, and perfect for meal prep.

The main ingredient is, of course, parsnips. But to give the soup some depth of flavor, I also add in a few potatoes, garlic, and some key spices:

Turmeric, for its vibrant color
Ground coriander, cumin, and garam masala (or curry powder), for a fragrant, warming blend of spices
Fresh chili, for a bit of heat

Here's how to make it:

Ingredients:

3-4 large parsnips, peeled and chopped into small cubes (produce aisle)
2-3 medium-sized potatoes, peeled and chopped into small cubes (produce aisle)
2 garlic cloves, minced (produce aisle)
1 teaspoon turmeric (spices aisle)
1 teaspoon ground coriander (spices aisle)
1 teaspoon ground cumin (spices aisle)
1 teaspoon garam masala or curry powder (spices aisle)
1 fresh chili, finely chopped (produce aisle)
1 liter vegetable stock (I recommend using 1 stock cube for 1 liter of water to reduce the salt) (soup aisle)

Instructions:

Cut the parsnips and potatoes into small cubes, around 2cm in size.
Heat up a bit of oil in a pan and fry the parsnips and potatoes for about 5 minutes on medium heat until they start to soften.
Add the garlic, turmeric, coriander, cumin, garam masala, and chili to the pan, cooking for another minute until fragrant.
Add the vegetable stock to the pan and bring to a boil. Reduce the heat and let the soup simmer with the lid on for 15-20 minutes, or until the parsnips and potatoes are soft.
Use a handheld blender to blend the soup until smooth. If it needs any additional seasoning, taste and adjust accordingly.
Optional: If you want to add some cream for a richer flavor, now is the time to do so.

This soup pairs perfectly with the Greek yogurt flatbread we made earlier, or even some crusty bread for dipping. And the best part about this recipe is that it allows for improvisation – feel free to experiment with different spices and add-ins to make it your own. Thanks for joining me in the kitchen today. I hope you enjoy this parsnip soup recipe as much as I do. Happy cooking!

Todays photo provided by Bernd 📷 Dittrich on Unsplash

Frenched Rack of Lamb

Wed, 29 Mar 2023 07:41:37 Z

Frenching Lamb and A Recipe for Frenched Rack of Lamb

As The Blue Plate Chef, I'm excited to share with you a recipe that's perfect for a dinner party: Frenched Rack of Lamb. But first, let's talk about what it means to french a lamb rack.

Frenching is a technique of trimming the meat and fat away from the bone ends to make them look clean and presentable. To learn more about how it's done, check out this video.

Now, let's get to the recipe. What's great about this recipe is that a lot of it can be done ahead of time, so you can pop the lamb into the oven when the guests arrive.

Ingredients:

For the Provençale Breadcrumbs:

75g/3oz white or brown bread, crusts removed (bakery aisle)
2 garlic cloves, crushed (produce aisle)
2 pinches sea salt (spices aisle)
2 pinches freshly ground black pepper (spices aisle)
1 handful flatleaf parsley, leaves only, finely chopped (produce aisle)
2 sprigs thyme, leaves only, finely chopped (produce aisle)
1 sprig rosemary, leaves only, finely chopped (produce aisle)
4 tbsp extra virgin olive oil (oil aisle)

For the Lamb:

4 tbsp olive oil (oil aisle)
200g/7oz lamb bones and trimmings, chopped into 2cm/¾in pieces (ask your butcher nicely and they should be free!) (butcher section)
2 racks best end spring lamb, about 8 ribs each, French trimmed (butcher section)
Sea salt and freshly ground black pepper (spices aisle)
1 tbsp Dijon mustard (condiments aisle)

Instructions:

Preheat the oven to 190C / 375F / gas mark 5.
Preparing the Provençale Breadcrumbs: Crumble the stale bread into a clean food processor and use the pulse button to process it to coarse crumbs. Transfer to a bowl and add the parsley, thyme, and rosemary. Stir in the olive oil and season with 2 pinches of salt and a pinch of black pepper.
Cooking the Lamb: Season the racks of lamb with two pinches of salt and two pinches of black pepper. On a medium heat, in a large ovenproof frying pan, heat the olive oil. Add the lamb bones and trimmings and fry for a few minutes until browned. Remove the bones and trimmings and set them aside.
In the same pan, add the French trimmed racks of lamb, and cook the meat of the fillet for 3-4 minutes. Turn the lamb onto its back (fat side) and cook for 3-4 minutes until golden brown. Transfer the pan to the preheated oven and roast the lamb for 10 minutes.
Finishing the Lamb: Remove the lamb from the oven and brush the Dijon mustard all over it, avoiding the bones. Press the racks in the Provençale breadcrumbs so that every part is coated (this can be done 1-2 hours in advance). Return the lamb to the oven and cook for 8 minutes for medium-rare.
Turn off the oven, leave the door ajar, and allow the lamb to rest for 5 minutes so the meat relaxes and becomes tender.

This recipe is sure to impress your guests and make for a memorable dinner party. Don't forget to pair it with a nice red wine and some roasted vegetables or a fresh salad for a complete meal. I highly recommend a ratatouille for a side pairing for this one ( I'll see about adding a recipy for this one later)

If you're feeling adventurous, you can even experiment with different herbs and seasonings in the Provençale breadcrumbs to create your own unique twist on this classic recipe. And if you have any leftovers, thinly slice the lamb and use it in sandwiches or salads for a delicious lunch the next day.