Category Archives: Snacks & Sides

Snacks & Sides are some of the best recipes to have in your repertoire. Sides can turn any meal from great to good and who doesn’t love a snack?!

Side dishes are so versatile and can be used to elevate a number of dishes. The same side can also be used for so many dishes which means a good recipe is invalid. 

Snacks can be sweet or savoury, but always delicious. I think of them as tasty in-between meal treats!

Popular Snacks & Sides are:
Easy Sausage Meat Stuffing 
Roasted Parmesan Tenderstem Broccoli 
Cheese, Bacon & Mustard Twists
Chicken Balti Pies 

Bacon Wrapped Dates

So simple and only two ingredients, these Bacon Wrapped Dates are parcels of deliciousness. They make a great canapé or nibble and are perfect with a glass of something bubbly! 

Have you tried Bacon Wrapped Dates before?

If you haven’t had tried a bacon wrapped date before you are missing out! I first had them when I was on holiday in Fuerteventura. Bacon wrapped dates are a popular starter there and each restaurant does them slightly differently. Some serve them drizzled with a balsamic vinegar reduction which I recommend. I’ve even had them deep fried which was a bit different. 

I also had Bacon Wrapped Dates when I went to the Duck and Waffle in London. If you get the chance to go there I would definitely recommend ordering theirs. They serve them with a mustard sauce which is so tasty!  

Not all dates were created equal!

If you think you don’t like dates, you may not have tried a medjool date. Medjool dates are bigger and soften than regular dates and have a rich almost caramel like flavour. They are definitely not those small hard dates you may be thinking of. Plus doesn’t wrapping anything in bacon make it instantly better?! Give these a try and see if you change your mind about dates. 

I would recommend using standard sized medjool dates for this recipe. If you use the king sized medjool dates you might feel like you have too much date and not enough bacon! 

When do you eat these?

Anytime you like is the simple answer! I think these Bacon Wrapped Dates are particularly good as a starter or canapé. You wouldn’t want to sit there and eat all twelve yourself because too much soft fruit is never ideal. A couple of these with a glass of something bubbly would be absolutely perfect. 

These Bacon Wrapped Dates are best eaten warm so I would recommend putting them in the oven just before you need them. You can definitely prepare them earlier in the day and keep them in the fridge until you are ready for them though. 

5 from 6 votes
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Bacon Wrapped Dates

So simple and only two ingredients, these Bacon Wrapped Dates are parcels of deliciousness. They make a great canapé or nibble and are perfect with a glass of something bubbly! 

Course Snack, Starter
Cuisine Mediterranean
Keyword Bacon, Dates
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 286 kcal
Author Curly

Ingredients

  • 12 medjool dates
  • 6 slices thick streaky bacon

Instructions

  1. Start by soaking 12 cocktail sticks in water. Set aside

  2. Preheat the oven to 180°C (fan assisted, 200°C non fan)

  3. Remove the pits from each of the dates by cutting a small slit into the side

  4. Cut each rasher of streaky bacon in half. Place a date at the end of the bacon and roll it around the date

  5. Secure the bacon with one of the soaked cocktail sticks and place on a baking tray. Continue with the rest of the bacon and dates

  6. Cook in the oven for 20 minutes, turning the dates after 10 minutes, until the bacon is crisp

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Bacon Wrapped Dates
Amount Per Serving
Calories 286 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1mg0%
Potassium 501mg14%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 48g53%
Protein 1g2%
Vitamin A 107IU2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Potato & Thyme Stacks

Tasty little stacks of potato flavoured with thyme. These Potato & Thyme Stacks will add a special touch to any meal. 
   

Who doesn’t love a potato?

Potatoes are so versatile and absolutely delicious. But this isn’t news to you I am sure! For Christmas, I got a Microplane Slicer (not an affiliate link). I have always been a bit scared of mandolines so thought this was a better place to start! Since getting the slicer I knew I wanted to use it to make a potato stack dish. 

What if you don’t have a slicer or mandoline?

Don’t panic, if you don’t have a slicer of mandoline you can still make these Potato & Thyme Stacks! If you have a food processor, you may have a slicer attachment. Otherwise, you can just use a knife. This will obviously take some time but it can definitely be done. Try to slice the potatoes as evenly as you can. You can always cut the potatoes slightly thicker and cook them for a bit longer. Just make sure they are completely cooked before serving. 

A side dish that is a little bit special 

These Potato & Thyme Stacks do take a little bit more time than mash for example, but they are worth the extra effort. They are a really simple idea, but look a bit fancier which is always nice! 

What to serve these Potato & Thyme Stacks with

You can serve these with so many different meals. I like to have them with one of my all time favourite meals; pork loin, Brussel Sprouts with Bacon & Garlic and Roasted Parmesan Tenderstem Broccoli. But the combinations are endless. I think these would make a great alternative potato side for a roast. They would also be a great option if you were hosting a dinner party. 

5 from 5 votes
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Potato & Thyme Stacks

Tasty little stacks of potato flavoured with thyme. These Potato & Thyme Stacks will add a special touch to any meal. 

Course Side Dish
Cuisine British
Keyword Potato, Thyme, Side dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 150 kcal
Author Curly

Ingredients

  • 2 large potatoes (approx 600g)
  • ¼ tsp salt
  • 3 thyme sprigs
  • sprinkle garlic powder
  • spray oil

Instructions

  1. Preheat the oven to 180ºC (fan assisted or 200ºC non fan assisted)

  2. Using a mandolin or food processor, slice the potatoes into slices 2-3mm thick  

  3. Spray a muffin tin with oil. Cut the sliced potatoes into half or quarters so they fit into the muffin tin 

  4. Layer the potato slices into the muffin tin over lapping them to make sure there are no gaps. Every few layers, sprinkle some salt and thyme leaves 

  5. When you have reached the top of the muffin tin, spray with oil and sprinkle with a few more thyme leaves, salt and garlic powder 

  6. Bake in the middle shelf of the oven for 25 to 30 minutes. Check the potatoes are cooked through by poking a sharp knife into the middle 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Potato & Thyme Stacks
Amount Per Serving
Calories 150
% Daily Value*
Sodium 163mg7%
Potassium 761mg22%
Carbohydrates 23g8%
Fiber 4g17%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 22.3mg27%
Calcium 58mg6%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Sausage Meat Stuffing

Easy Sausage Meat Stuffing is the perfect side dish to any roast dinner. It is incredibly simple to make and will take your roast dinner to the next level. 

I was never really a fan of stuffing. It was something I would often rather not have on my plate when eating a roast to allow for more room for roast potatoes! My view towards stuffing changed when I tried my Father-in-law’s stuffing. 

Mr Curly and I met when I was at university going my undergrad course and he was studying for his PhD. He had recently moved back home whilst studying which meant that at weekends I would travel down the motorway to see him. Ignoring the fact his parent’s house was a lot cleaner than my uni house was the majority of the time, I traveled to him because quite early into our relationship we got our first dog Izzy. You might remember her as the buttercream lover I have mentioned before!

Inheriting a family recipe 

Like lots of people, Mr Curly’s parents would cook a roast on a Sunday. I remember always being offered the meat first (usually chicken); because they are lovely people and thought the guests should get the best meat. The best meat in most of their opinions was the breast meat so I felt obliged to take some. It was months down the line that I told them I actually preferred the dark meat! 

The most memorable part of these roasts was Mr Curly’s Dad’s stuffing. I don’t remember having stuffing with sausage meat before. My Mum made an oatmeal stuffing which is traditional in Aberdeen and sage and onion stuffing; but never stuffing with sausage meat. 

The sausage meat not only adds flavour but also moisture. So many stuffing balls you see look so dry and like you’d need a litre of gravy to be able to eat them. This Easy Sausage Meat Stuffing is the complete opposite. 

What makes this so easy is that you can mix it all together and let it cook in the oven. There is no need to form into balls which is vital time you can use doing something else when preparing a roast! Plus you’re going to want a lot of this Easy Sausage Meat Stuffing so a large spoonful is better than a small ball!

What to serve this Easy Sausage Meat Stuffing with

I’d serve this with any roast dinner, but definitely for Christmas lunch! Make sure you make enough for everyone to have plenty, plus leftovers for a cold turkey and stuffing sandwich! If you’re catering for people like Mr Curly who are stuffing fanatics, you can easily add another pack of stuffing mix to help stretch the sausage meat further. 

At Christmas especially, you can get some delicious sausage meats with added flavours such as cranberries and honey. Obviously you could add these flavours yourself, but this is called Easy Sausage Meat Stuffing after all so you will be forgiven to buy the sausage meat with added flavours should you wish to. You can also change the stuffing mix that you use. For example an apple and sage stuffing mix would pair really well with roast pork. 

4.3 from 10 votes
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Easy Sausage Meat Stuffing

Easy Sausage Meat Stuffing is the perfect side dish to any roast dinner. It is incredibly simple to make and will take your roast dinner to the next level. 

Course Side Dish
Cuisine British
Keyword Stuffing, Sausage meat, Roast dinner
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 254 kcal
Author Curly

Ingredients

  • 375 g sausage meat
  • 170 g sage & onion stuffing mix
  • 400 ml boiling water
  • 1 egg
  • 30 g unsalted butter

Instructions

  1. Preheat the oven to 180ºC (fan assisted 200ºC non fan)

  2. Add all of the ingredients apart from the butter to an oven proof dish (approx 20x20cm). Mix thoroughly until all of the ingredients are combined and then level the top 

  3. Cut up the butter and place it across the top of the stuffing. Cook for 50 - 60 minutes until the top is golden brown and crisp

Recipe Notes

If the meat you are cooking requires a different temperature, adjust the cooking time for the stuffing. If the temperature is lower, cook for 10 minutes or so longer. If it is higher, cook on a lower shelf for 45 minutes or until the sausage meat is cooked through. 

Nutritional information is given as a guide only.

Nutrition Facts
Easy Sausage Meat Stuffing
Amount Per Serving
Calories 254 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 83mg28%
Sodium 408mg18%
Potassium 165mg5%
Protein 10g20%
Vitamin A 210IU4%
Vitamin C 0.4mg0%
Calcium 10mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Balti Pies

Crisp and flaky pastry filled with deliciously spiced chicken. These Chicken Balti Pies are a fantastic lunchtime treat that are simple to make. 

Years ago when I was still at school, I wonderful thing came into my life. A balti pie. This fantastic creation came from Morrisons and was so tasty! My Mum was a fan too and it used to be a treat for a weekend lunch for us. 

We happily ate these for years; until one day. Morrisons decided to stop making them and ruin all of my hopes and dreams! I still haven’t forgiven them for their terrible decision, but maybe it was just Mum and I buying them?!

All these years later, the little cravings in my head became too loud for me to ignore and I had to have a go at making them myself. Obviously I didn’t have their recipe, so I have made my own version. 

This is a bit of a cheat’s pie as it used shop bought ready-rolled pastry and a curry paste mix. Neither of these I am ashamed of as they make these Chicken Balti Pies easy enough for anyone to make. And that is the main thing because everyone needs a Chicken Balti Pie in their life!

As I was making these Chicken Balti Pies, I wasn’t sure if they were going to turn out exactly as I wanted them. Let’s face it, sometimes new recipes do not work out quite right the first time! But as soon as these came out of the oven I thought these were going to be a winner! 

I finished photographing them and then ate half of the pie I had cut open. It took all of my willpower to not eat the second half. But as the kind wife I am, I went and gave it to Mr Curly and then went back to the kitchen. Not long after, in he came asking me if they were difficult to make. When I told him they were really quite simple (thanks to my little time saving tricks); he asked if I could make them every week from now on because they were incredible! He is particularly fussy about a few things; bread, chocolate and pastry. So when he told me how much he loved these Chicken Balti Pies, I knew I had done something right. 

I was chuffed with the rich mildly spiced chicken filling and the crisp flaky pastry (no soggy bottoms here!). Also the nigella seeds add a lovely extra flavour to the pastry so I really recommend not to skip this step! Do not worry if they look a bit like a child has made them, mine did and they looked much better when they were cooked. Just don’t get too excited and put too much filling into each pie as it might try to escape when you seal the pies. 

These Chicken Balti Pies would also be great for the festive period. Swap the chicken for leftover turkey for a great way to use up Christmas dinner leftovers and add a bit of much needed spice. 

5 from 14 votes
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Chicken Balti Pies

Crisp and flaky pastry filled with deliciously spiced chicken. These Chicken Balti Pies are a fantastic lunchtime treat that are simple to make. 

Course Snack, Lunch
Cuisine Indian, British
Keyword Chicken, Pie, Curry, Balti
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 552 kcal
Author Curly

Ingredients

  • ½ tsp vegetable oil
  • 1 small onion finely diced
  • 2 cloves garlic finely diced
  • ¼ tsp salt
  • 6 tbsp Balti curry paste
  • 450 g chicken breast (3 small breasts) cut into small chunks
  • 400 g chopped tomatoes
  • 50-100 ml water
  • 2 x 375g packs ready rolled puff pastry
  • 2 tbsp semi skimmed milk
  • 2 tsp Nigella seeds
  • spray oil

Instructions

  1. Heat the oil in pan over a medium heat. Add the onion to the pan along with the salt and stir for 2-3 minutes until softened. Add the garlic and curry paste and cook for a further minute

  2. Add the diced chicken to the onions and cook for 2 minutes until the chicken has turned white

  3. Add the chopped tomatoes and water. I add the water to the empty tomatoes tin as it helps get the last of the tomato juice from the tin

  4. Leave the chicken to reduce on a medium-low heat for 15 - 20 minutes stirring occasionally. You want the sauce to become thick 

  5. Leave the chicken to one side to cool slightly while you prepare the pastry. Preheat the oven to 170ºC (fan assisted 190ºC non fan)

  6. Unroll the pastry and cut each sheet into 8 rectangles

  7. Add one large spoon of the chicken filling to the centre of 8 out of the 16 rectangles. Make sure you leave a small border around the outside of each rectangle

  8. Brush around the edges of each of the pastry rectangles with filling with milk. Add a plain rectangle of pastry on top of each rectangle with filling. Gently press the who rectangles of pastry together. Using a fork, press the tines around the edges of the pastry to make a seal. 

  9. Carefully transfer the pies to baking trays sprayed with oil. Brush the tops of the pastry with milk and sprinkle with a few Nigella seeds. Bake in the oven for 30 minutes or until the pastry is golden brown

  10. Serve warm or chilled

Recipe Notes

These Chicken Balti Pies will keep in the fridge for a couple of days. They may loose their crispness slightly so if you want to reheat them, use the oven rather than a microwave as this would make the pastry soggy. Make sure the filling is piping hot before serving. You can eat them cold if you would prefer. 

Nutritional information is given as a guide only.

Nutrition Facts
Chicken Balti Pies
Amount Per Serving
Calories 552 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 36mg12%
Sodium 211mg9%
Potassium 307mg9%
Carbohydrates 2g1%
Sugar 1g1%
Protein 12g24%
Vitamin A 75IU2%
Vitamin C 5.5mg7%
Calcium 24mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Mustard & Sage Sausage Rolls

These Mustard & Sage Sausage Rolls are packed full of delicious flavours perfect for eating warm or cold. The only issue is they definitely won’t last very long!
     Sausage rolls are a thing of beauty. Who doesn’t like a tasty sausage roll?! Well obviously not vegetarians and vegans, but excluding that I don’t think I have ever met someone who doesn’t like a good sausage roll. 

Using shop bought pastry is nothing to be ashamed of! It means making sausage rolls yourself isn’t hard and doesn’t take long at all. I also prefer making sausage rolls myself because you know exactly what is in them and can buy a good quality sausage. 
 I made my Turkey & Cranberry Sausage Rolls last Christmas and one of our friends really liked them. So when we met up for this birthday, I thought I would make him another variation which is where I came up with these Mustard & Sage Sausage Rolls. 

Pork and mustard are a classic combination. I really like to use wholegrain mustard because it is a more subtle taste than other types of mustard. Although it looks like I have used a lot of mustard in these sausage rolls, the flavour is not overpowering at all. 
   

Sage is another flavour that works really well with pork. I have lovingly been caring for my herbs throughout the hot weather we have had this summer and take any opportunity I can get to use them in my recipes. The fresh sage mirrors the flavours in the sausage perfectly. 

Lincolnshire sausages are great for these Mustard & Sage Sausage Rolls because they typically have sage in their mix. If you didn’t want to use a Lincolnshire sausage you could use standard pork sausages or Cumberland sausages. Personally I don’t like Cumberland sausages because I find the too heavily seasoned with black pepper, but I know lots of people like this. 

5 from 4 votes
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Mustard & Sage Sausage Rolls

These Mustard & Sage Sausage Rolls are packed full of delicious flavours perfect for eating warm or cold. The only issue is they definitely won't last very long!

Course Snack
Cuisine British
Keyword Mustard, Sausage rolls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Calories 136 kcal
Author Curly

Ingredients

  • 1 x 375g ready rolled puff pastry
  • 400 g Lincolnshire sausages (6 sausages)
  • 3 tbsp wholegrain mustard
  • 1 tsp fresh sage
  • 1 tsp milk
  • Spray oil

Instructions

  1. Preheat the oven to 200ºC (fan assisted 180ºC non fan)

  2. Unroll the ready rolled pastry and cut it in half length ways. Spoon 1½ tbsp of wholegrain mustard onto each pastry strip. Spread out to form a strip down the middle of the pastry, leaving a gap to either side

  3. Finely chop the sage and scatter it over the mustard 

  4. Remove the sausages from their casing and place three sausages on the middle of each strip of pastry. You will need to stretch the sausages slightly to make them a bit longer to cover the length of the pastry 

  5. Brush one of the long edges of pastry with the milk and then roll the other side of the pastry over the sausage. Keep rolling until the seam of the pastry is underneath. Repeat with the second pastry strip

  6. Cut each long roll of pastry into smaller rolls. Spray two baking trays with oil and then place the sausage roll on them

  7. Brush each sausage roll with milk and then make three small cuts in the top of each with scissors 

  8. Bake in the oven on the middle shelf for 20 minutes or until golden brown

Nutrition Facts
Mustard & Sage Sausage Rolls
Amount Per Serving
Calories 136
% Daily Value*
Sodium 25mg1%
Potassium 3mg0%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.

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Baked Chipotle Wedges

These Baked Chipotle Wedges are the perfect side dish to so many meals, especially a BBQ. Crisp on the outside and fluffy within with a slight heat, these wedges are delicious. 

 Wedges are a firm favourite in our house. Mr Curly would always prefer to have wedges instead of chips and this is perfectly good with me as they are so easy to make. Don’t get me wrong, chips aren’t hard to make, but they tend to use peeled potatoes. Wedges have always been my preference to make because peeling potatoes has to be one of my least favourite kitchen jobs. 

Apart from being quicker by not peeling the potatoes, I also like the flavour of the skin. I’m one of those people that likes crisp skin on my baked potato and I can’t understand the people that don’t eat the skin at all!

Wedges are very easy to make and when you bake them in the oven, you don’t need to use much oil which makes them a healthier potato option. As you may have noticed, I am a bit obsessed with Mexican flavours so chile wedges were an obvious choice for me. I like the heat and smokiness chipotle chiles use which is why I’ve chosen to use them. Chipotle chile powder is also available in most large supermarkets these days. 

These Baked Chipotle Wedges are so quick and easy they are a great accompaniment to lots of different dishes. They’re especially great because you can put them in the oven and forget about them apart from turning them. I’m always a fan of recipes that don’t need to be watched too much because you can get on with other things while they cook. 

I also made a chipotle mayo to go with these Baked Chipotle Wedges. It is so quick and easy to make but goes really well with the wedges. Although it has chipotle chile powder in it too, it does provide a cooling affect for the wedges. Another good way to cool your mouth if you do find these a little spicy is with a homemade strawberry daiquiri! 

If you are making the Baked Chipotle Wedges for children or people that aren’t great with heat, you can use just a pinch of the chile powder for just a subtle flavour. 

Serves 3-4 

For the wedges
700g potatoes (something like a Maris Piper)
1 ½ tbsp sunflower oil 
1 tsp sea salt
½ – ¾ tsp chipotle chile powder
Pinch of ground pepper
¼ tsp garlic granules 

For the chipotle mayo
60g light mayonnaise
Juice of one lime (1 – 1½ tbsp)
Pinch of sea salt
¼ tsp chipotle chile powder

  1. Preheat the oven to 190ºC (fan assisted or 210ºC non fan)
  2. Wash and remove any bruises or eyes from the potatoes. Then cut each potato into wedges keeping each wedge a similar size
  3. Add the wedges to a large bowl along with the rest of the ingredients and mix thoroughly making sure each wedge is nicely covered in the spices

  1. Line the wedges on a large baking tray and bake in the oven for 40-45 minutes turning half way through the cooking time. You want the wedges to be soft when poked with a sharp knife but crisp and brown on the outside

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Chorizo & Cheese Pinwheels

Crisp flaky puff pastry filled with spiced chorizo and salty cheese. My Chorizo & Cheese Pinwheels are so addictive you’ll find it hard to eat just one!
I love pinwheels, they are so incredibly easy, quick and most importantly delicious. They are also very easily adapted to go with lots of great flavours. You may have already seen my Nutella Pinwheels and Cheese & Marmite Pinwheels which are so tasty. 

I wanted to make a meaty pinwheel to add to my collection and chorizo slices came to mind. I love chorizo in any form, but chorizo slices really lend themselves to being used in a pinwheel. I didn’t completely cover the pastry with chorizo slices as it is naturally quite high in fat so I wanted to show some restraint. If you want to be indulgent you can add more chorizo. 

You can use any cheddar you like, but I personally like to use extra mature cheddar because it has a delicious saltiness. Reduced fat cheese doesn’t work so well however as it doesn’t tend to melt as well. Plus there are times to go all out and this is one of those times. 

I would recommend lining your baking tray instead of just spraying the tray directly with oil. This is because they tend to stick slightly to the tray which means you may break the pastry slightly when you take them off the tray.

These Chorizo & Cheese Pinwheels will keep in a airtight container for 3-4 days. You can reheat them in the oven if you would like but they are really tasty cold. They are an easily portable snack or great for a picnic. 

Makes 24

375g puff pastry, ready rolled
100g chorizo slices
100g cheddar cheese, grated
Splash of milk or egg

  1. Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with 
  2. Using the chorizo slices, make two lines along the longest side of the pastry
  3. Scatter the whole of the pastry with the grated cheese 

  1. Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry up to create a long roll

  1. Leave to chill in the fridge for 10 minutes 
  2. Preheat the oven to 190ºC (fan assisted, 210ºC non fan) and line two baking trays with a silicon mat or baking paper
  3. Take the pastry out of the fridge and slice into rounds around 1cm in thickness
  4. Place the pinwheels on the oiled baking trays and brush with the milk or egg 

  1. Bake for 10-15 minutes until the pastry is golden brown

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Roasted Parmesan Tenderstem Broccoli

If you love Tenderstem Broccoli as much as I do, you will definitely love my Roasted Parmesan Tenderstem Broccoli

Tenderstem broccoli love 

I have never kept my love for Tenderstem broccoli hidden. It is my go-to vegetable that I eat at very opportunity. On more than one occasion I will eat a bit plate of it for my lunch – which is what I did at the weekend when I took the photos for my Roasted Parmesan Tenderstem Broccoli. 

There is no denying it, I am obsessed with Tenderstem broccoli. I’ve always liked broccoli but like turned into an obsession just over a year ago when I was buying around five packs of Tenderstem a week. 

New ways to prepare Tenderstem broccoli 

Usually I just steam the Tenderstem and it is always delicious. But I did want to think of other ways to make it even more exciting. The first was my Tenderstem Broccoli with Oyster Sauce & Garlic. I then came up with this recipe – Roasted Parmesan Tenderstem Broccoli. 

I made this recipe and put it on my Instastory asking people if they wanted the recipe. I wasn’t sure if people would be interested because it is pretty simple but quite a few people said they wanted the recipe – so here it is!

Simple but delicious 

As I said it really is quite simple, but it is really tasty so a win win in my opinion! The Tenderstem gets lovely and crisp and the Parmesan adds a salty flavour which goes well with the garlic. Tenderstem does vary; sometimes you can get quick thick stems whilst other times it can be really skinny. Adjust the time you roast it in the oven accordingly because you want the stems to be tender but you don’t want the tops to get too brown!

This works great as a side dish for any meal, but would be particularly good at a BBQ. 

 

5 from 5 votes
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Roasted Parmesan Tenderstem Broccoli

If you love Tenderstem Broccoli as much as I do, you will definitely love my Roasted Parmesan Tenderstem Broccoli. 

Course Side Dish
Cuisine Mediterranean
Keyword Tenderstem Broccoli, Parmesan
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Calories 55 kcal
Author Curly

Ingredients

  • 200 g tenderstem broccol
  • 1 ½ tsp vegetable oil
  • ½ tsp sea salt
  • ¼ tsp garlic granules
  • 15 g Parmesan grated

Instructions

  1. Preheat the oven to 180ºC (fan assisted or 200ºC non fan assisted)
  2. Lay the Tenderstem broccoli in a single layer on a baking tray
  3. Drizzle over the oil and turn the broccoli over so it is completely covered in the oil
  4. Sprinkle with the salt and garlic granules
  5. Roast in the oven for 8 - 12 minutes (depending on the thickness of the stalks) turning over half way
  6. Sprinkle over the grated parmesan and put back in the oven for 3 minutes until the parmesan has melted

Recipe Notes

Instead of using olive oil, you can use spray oil if you would prefer. 

Nutrition Facts
Roasted Parmesan Tenderstem Broccoli
Amount Per Serving
Calories 55 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 701mg30%
Protein 2g4%
Vitamin A 60IU1%
Calcium 89mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Cheese & Marmite Palmiers

You will either love or hate these Cheese & Marmite Palmiers! Flaky puff pastry with the tasty flavours of cheese and Marmite – I am certainly in the love team!        

These Cheese & Marmite Palmiers will definitely not be for everyone. As the saying goes, you either love or hate Marmite and I am obviously in the love team. 

Cheese and Marmite are a classic combination. I remember my Dad making my sister and I Marmite and cream cheese sandwiches for school which we both loved. I must admit this isn’t a sandwich filling I tend to have very often anymore, but I did want to recreate the flavours.

We are hopefully going to be getting some more Spring-like weather now which means we can start enjoying picnics and eating outside. Picnics are a great British institution but unfortunately we don’t always have the weather to make the most of them! These Cheese & Marmite Palmiers make a great snack for lunch and are easily portable if the weather does stay good enough for a picnic!

You can use whichever cheddar you prefer, but if you would like my recommendation it would be extra mature cheddar. It has a delicious saltiness which works really well with the Marmite and will make it very hard for you to stop eating them!

I first made these using a silicone baking mat – don’t! The butter mixed with the Marmite seeps out as you would expect during cooking and the silicone mat stops this draining away from the palmiers and means they sit in a puddle of butter. As delicious as this may sounds, it stops them from becoming deliciously crisp. So make sure you just spray a baking tray with oil and you will have perfect palmiers!

These palmiers are homemade and I don’t think there is anything wrong with them looking that way. Not all of mine had the perfect palmier shape but they still looked good and they definitely tasted yummy!

Makes 24 

375g puff pastry, ready rolled 
100g cheddar, grated 
40g butter, softened
2 tsp Marmite
1 tbsp milk 
Spray oil 

  1. Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with 
  2. Make sure your butter is very soft – you might need to put it in the microwave for 20 seconds so that it is really soft but not melted. Mix the butter with the Marmite until it is a smooth paste

  1. Spread the Marmite paste across the pastry and then sprinkle with the grated cheese

  1. Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry to the middle of the pastry sheet

  1. Then repeat with the other long end to the two sides of the pastry meet in the middle 

  1. Leave to chill in the fridge for 10 minutes 
  2. Preheat the oven to 190ºC fan assisted (170ºC non fan) and spray 2 trays with oil 
  3. Take the pastry out of the fridge and slice into rounds around 1cm in thickness
  4. Place the pinwheels on the oiled baking trays and brush with the milk or egg 

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Chilli Cheese Hearts

My Chilli Cheese Hearts are the perfect treat for that special someone in your life that is more in love with cheese than chocolate. They also have a subtle chilli kick because everyone needs a little spice!

 
I know a fair few people that love cheese more than anything. Those people shouldn’t miss out on Valentine’s Day and make do with chocolate. They want cheese so that is what they should get!

I’ve been making cheese straws for as long as I can remember. They were one of the first thing I remember baking as a child. They are incredibly easy to make because you don’t need a mixer because it is easier to make them by hand. My Chilli Cheese Hearts are an elevated version of the original recipe which is even more addictive.

These are incredibly moreish and you will find it very hard to stop yourself from eating the whole batch. If you are making these for  group of people, I would definitely recommend doubling the batch as they will be gone in the blink of an eye. 

These have a warmth of chilli – they aren’t too spicy but you can taste the chilli which is the whole point! If you use a large red chilli, then this will be milder than using a smaller chilli. Also you can dictate how spicy the Chilli Cheese Hearts will be by the chilli powder that you use. I used guajillo chilli powder which is quite mild but you can use a hotter chilli power if you are a fan of spice.

Although I have cut these into hearts on this occasion, when I made them at Christmas I cut them into stars. When you are rolling the dough, make sure you handle it as little as possible as the more you handle it the higher risk of it becoming tough. If you didn’t want to cut them into any shape at all, just roll the dough out and cut it into rectangles. 

The size of you cutter will obviously dictate how many hearts you will make. I used a medium sized cutter and made 22 hearts. These will keep in an airtight container for a couple of days; but lets face it, they will be gone the day you bake them!

100g self raising flour
½ tsp salt

¼ tsp mustard powder
¼ tsp cayenne pepper
¼ tsp chilli powder
50g margarine 
100g stong cheddar cheese, grated
1 red chili, finely diced

1 egg 
Splash of milk 

  1. Heat the oven to 180ºC (fan assisted or 200ºC non fan) and line a baking tray with baking paper or a silicone mat 
  2. Mix together the flour, salt, mustard, cayenne pepper and chilli powder

  1. Add the butter and rub into the flour mix using the tips of your fingers and your thumbs until you get the consistency of breadcrumbs 

  1. Stir in the half of the diced chilli and cheese keeping roughly 15g of the cheese back. Add enough egg to form a stiff dough – depending on the size of your egg, you may not need to use all of it so add a little at a time


  1. Lightly dust your surface with flour and roll the dough until it is a couple of millimeters  thick
  2. Using a heart shaped cookie cutter, cut out hearts and lay them on the prepared baking tray

  1. Gather up and re-roll the dough as few times as possible but also cutting out as many hearts as possible 
  2. Once all of the hearts are on the baking tray, brush them with what is left of the egg. If there isn’t much, or none at all, use a splash of milk 

  1. Sprinkle the remaining cheese on top of each heart and then finish by sprinkling the remaining chilli
  2. Bake in the oven for 10 minutes or until golden 

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