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 

10 Savoury Party Food Recipes

These 10 Savoury Party Food Recipes are perfect for any occasion! They are simple and easy to make with most of them able to be prepared in advanced. 

It is always a good idea to have a list of go-to recipes you can rustle up when you have guests coming. These 10 Savoury Party Food Recipes are great to have in your repertoire. 

Bacon Wrapped Halloumi 

Cheese and bacon is a match made in heaven. These Bacon Wrapped Halloumi are salty, crisp and so delicious. You will want to eat them all yourself! They are easily prepared in advanced and can be cooked just before you need them. They can be cooked either in the oven or an air fryer. 

Korean Chicken Wings

Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect snack to enjoy with a nice cold drink! You can easily adapt how spicy they are to meet the tastes of your guests. 

Garlic & Parsley Dough Balls

These Garlic & Parsley Dough Balls are delicious and extremely addictive. Once you have one you won’t be able to stop! Light and fluffy and covered in delicious garlic & parsley butter. The dough can be prepared the day before and left in the fridge to prove overnight making them even easier to make. 

Mustard & Sage Sausage Rolls

These Mustard & Sage Sausage Rolls are packed full of delicious flavours perfect for eating warm or cold. I prefer to use wholegrain mustard but you could use any type of mustard you like – just make sure you use less if its stronger! You can freeze these before they are baked and cook from frozen, just add 10 minutes to the cooking time. 

Honey & Mustard Cocktail Sausages

Sticky and sweet sausages with a very slight bite from wholegrain mustard. These Honey & Mustard Cocktail Sausages are very addictive and will disappear very quickly! They are so simple to make but I would recommend lining your tin as the honey can prove a little tricky to wash off. 

Cheese, Bacon & Mustard Twists

Crisp pastry wrapped around streaky bacon with cheese and wholegrain mustard. These Cheese, Bacon & Mustard Twists are the perfect party snack! They can be eaten hot or cold so you can make them in advance. You can also cut them in half to make them a little more bite-sized. 

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! These can be assembled in advance and cooked just before you need them. They are the perfect mix of sweet and salty. 

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! They are the perfect party nibble as they are only a couple of bites. They’re delicious served hot or cold. 

Turkey & Cranberry Sausage Rolls

Crispy puff pastry filled with the flavours of Christmas. Delicious as a light lunch or as a nibble to serve to guests at a party, these Turkey & Cranberry Sausage Rolls are really easy which is good because after you’ve made them once, you’ll be asked to make them again and again. You can freeze these before they are baked and cook from frozen, just add 10 minutes to the cooking time. 

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! The flavours are so moreish they’re the perfect party snack for Marmite lovers. 

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Bacon Wrapped Halloumi

Cheese and bacon is a match made in heaven. These Bacon Wrapped Halloumi are salty, crisp and so delicious. You won’t want to share!
 

Bacon and cheese is a match made in heaven

I think most people would agree that bacon and cheese are a match made in heaven. The saltiness of the bacon goes perfectly with the creaminess of the cheese. I prefer to use smoked bacon because I like the extra flavour it has but feel free to use unsmoked if that is what you prefer. 

If you are a bacon and cheese fanatic, you may also like my Cheese, Bacon & Mustard Twists

Incredibly simple but delicious 

These Bacon Wrapped Dates are as simple as they sound. They are literally pieces of halloumi wrapped in bacon. I first attempted to make these last Christmas but I made the slices of halloumi too thick. I’d completely forgotten about them until I made my Bacon Wrapped Dates. Despite what it looks like, I am not making it my mission to wrap everything in bacon! But the simplicity of wrapping food in bacon is incredibly delicious. Plus what better cheese to use than halloumi? It holds it’s shape, still goes slightly gooey in the middle and tastes even better when browned slightly. 

Air fryer or oven?

I’d wanted an air fryer for a while but my parents bought me a Ninja Foodi instead. It has seven functions I think including slow cooking, pressure cooking and air frying. Air frying is a great way of making crisp and delicious food with little or no oil. I know air fryers are becoming more popular so wanted to include instructions for cooking these Bacon Wrapped Halloumi in an air fryer. The air circulates around the food so you may not need to turn them over, but check them just incase!

If you don’t have an air fryer, you can cook these Bacon Wrapped Halloumi in the oven with exactly the same results. You will definitely need to turn them half way through the cooking time to make sure the bacon crisps on both sides. 

Whether you cook them using an air fryer or in the oven, the instructions include a couple a couple of minutes range. This is because everyone likes their bacon cooked to different levels of crispness. Some people like it cooked but not that crisp; whereas if you’re my sister you like it burnt! 

When do you eat these?

Whenever you want! And after you’ve made them you’ll be looking for any excuse to make them. They are particularly good as a canapé or nibble to have with drinks at a party or gathering. I also think they would be a tasty hot element to a cheese board. People don’t usually include halloumi in a cheese board but these Bacon Wrapped Halloumi would be a great addition! 

They are best served freshly cooked while the halloumi is still warm though in my opinion. You can assemble them ahead of time and keep them in the fridge until you want to cook them.  

5 from 6 votes
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Bacon Wrapped Halloumi

Cheese and bacon is a match made in heaven. These Bacon Wrapped Halloumi are salty, crisp and so delicious. You won't want to share!

Course Appetizer, Snack
Cuisine British
Keyword Bacon, Halloumi, Party food
Prep Time 10 minutes
Cook Time 13 minutes
Servings 12
Calories 89 kcal
Author Curly

Ingredients

  • 6 rashers streaky bacon
  • 225 g halloumi (one block)

Instructions

  1. If you are using an oven, preheat it to 190°C (fan assisted, 210°C non fan)

  2. Cut the bock of halloumi in half down the longest side. Then cut each half into six even sized pieces

  3. Lay each rasher of bacon on a chopping board. Run the back of a knife along the rashers to stretch them slightly

  4. Cut each rasher of bacon in half and wrap around the slices of halloumi

  5. Lay the wrapped halloumi either on a baking tray or into the basket of your air fryer. If using an oven, cook for 13-15 minutes turning half way, until the bacon is cooked to your liking. If you are using an air fryer, cook for 10-12 mins at 200°C turning if you need to

Recipe Notes

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

Nutrition Facts
Bacon Wrapped Halloumi
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 225mg10%
Carbohydrates 1g0%
Sugar 1g1%
Protein 4g8%
Calcium 188mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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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! 

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 12
Calories 96 kcal
Author Curly

Ingredients

  • 12 medjool dates
  • 6 rashers 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 96 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1mg0%
Potassium 167mg5%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 16g18%
Protein 1g2%
Vitamin A 36IU1%
Calcium 15mg2%
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. 

3.69 from 19 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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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. Crisp on the outside and fluffy within with a slight heat, these wedges are delicious. 

  
Do you prefer wedges or chips?

Wedges are a firm favourite in our house. Mr Curly would always prefer to have wedges instead of chips. This is perfectly fine 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!

If you prefer chips, you can easily turn these Baked Chipotle Wedges into chips. You can decide whether you would like to peel the potatoes or leave the skin on. Depending on how thin you cut the chips may affect the cooking time so bear this in mind. 

Baked Chipotle Wedges are a healthier option 

These wedges are a delicious and healthier option because they are baked. By coating them in a small amount of oil before you lay them on the baking tray, you are reducing the amount of oil used. In the past I have made wedges by drizzling oil straight from the bottle onto the wedges. This tends to mean you get more oil than needed a lot of the time. By tossing them in the oil it also helps the spices stick which means you get a more even coating. 

Do you have to use chipotle chilli powder?

No, you can use whatever chilli powder you like. I like chipotle chilli for these wedges because it adds a smokiness which is lovely with the wedges and in the mayo. It is slightly spicier than other chillies so I would always recommend being cautious the first time you make these if you don’t like too much spice. 

You should be able to find chipotle chilli powder in most large supermarkets these days. Another slightly milder alternative would be ancho chilli powder which is a bit more common. 

Can I cook these in my air fryer?

Yes! These Baked Chipotle Wedges turn out perfectly cooked in an air fryer or ActiFry. Set your air fryer to 190ºC and cook for 30-35 minutes. Make sure you toss/turn over the wedges half way through the cooking time (this isn’t necessary with an ActiFry). 

What to serve these Baked Chipotle Wedges with

These wedges are a great accompaniment to so many dishes. Some of my personal favourites to serve these with are Slow Cooker Pulled Pork, Garlic & Lime Chicken Thighs and Ancho Chilli Chicken.

Make it into a full meal by serving them with my Mexican Sweetcorn Salad too. 

Spice up your mayo! 

I know people don’t always have time to make their own mayonnaise – I know I don’t. But that doesn’t mean you can’t add more flavour to shop bought mayo. By adding a few additional flavours it really elevates it and makes it a bit more special. 

The mayo has chipotle chilli powder in it too which mirrors the flavours of the wedges. Although it has chilli powder in it, it does act as a cooling effect to the wedges. The recipe below makes approximately two heaped tablespoons so you can adjust the quantities as needed. 

5 from 4 votes
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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. 

Course Side Dish
Cuisine Mexican, International
Keyword Potato, Baked, Wedges, Chipotle
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 201 kcal
Author Curly

Ingredients

For the wedges

  • 800 g potatoes something like a Maris Piper
  • 1 ½ tbsp sunflower oil
  • 1 tsp sea salt
  • ½ - ¾ tsp chipotle chilli powder
  • pinch black pepper
  • ¼ tsp garlic granules

For the chipotle mayo

  • 60 g light mayonnaise
  • 1 - 1½ tbsp lime juice (1 lime)
  • pinch sea salt
  • ¼ tsp  chipotle chilli powder

Instructions

  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
  4. Line the wedges on a large baking tray and bake in the oven for 40-45 minutes

  5. Turn the wedges 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

Recipe Notes

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

Nutrition Facts
Baked Chipotle Wedges
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 713mg31%
Potassium 837mg24%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 1g1%
Protein 5g10%
Vitamin C 26mg32%
Calcium 60mg6%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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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!

Delicious quick and easy snacks 

I love pastry and pinwheels are a great snack to make with it. 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 Palmiers  which are so tasty. 

I wanted to make a meaty pinwheel to add to my collection and chorizo slices came to mind. Chorizo is great 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. 

Which cheese is best to use for these Chorizo & Cheese Pinwheels?

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. You could use any other hard cheese that melts well if you wish. Gruyere would work well for example. 

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.

How long do these keep for?

These Chorizo & Cheese Pinwheels will keep in a airtight container for 2-3 days. You can reheat them in the oven if you would like but they are really tasty cold. I wouldn’t recommend heating them in the microwave because this would make the pastry soggy rather than crisp. 

They are an easily portable snack or great for a picnic. They would be a great addition to a child’s lunchbox. 

Can these Chorizo & Cheese Pinwheels be frozen?

Yes they can be. Cut them into pinwheels and lay them on a baking tray. Put this in the freezer for approximately 30 minutes. After this they will be frozen enough to transfer to a container or bag and freeze completely. When you want to cook them from frozen, cook them as below but for an extra 10 minutes.

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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!

Course Snack
Cuisine Mediterranean
Keyword Chorizo, Cheese, Pastry
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24
Calories 118 kcal
Author Curly

Ingredients

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

Instructions

  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
  4. 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
  5. Leave to chill in the fridge for 10 minutes
  6. Preheat the oven to 190ºC (fan assisted, 210ºC non fan) and line two baking trays with a silicone mat or baking paper

  7. Take the pastry out of the fridge and slice into rounds around 1cm in thickness
  8. Place the pinwheels on the oiled baking trays and brush with the milk or egg
  9. Bake for 10-15 minutes until the pastry is golden brown

Recipe Notes

Keep in an airtight container in the fridge for 2-3 days. 

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

Nutrition Facts
Chorizo & Cheese Pinwheels
Amount Per Serving
Calories 118 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 65mg3%
Potassium 14mg0%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 42IU1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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. 

 

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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!        

Do you love or hate Marmite?

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.

Cheese & Marmite Palmiers are perfect for a picnic

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!

Cheese & Marmite Palmier baking tips

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!

 

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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!   

Keyword Cheese, Pastry, Marmite
Prep Time 25 minutes
Cook Time 15 minutes
Chill time 10 minutes
Servings 24
Calories 116 kcal
Author Curly

Ingredients

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

Instructions

  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
  3. Spread the Marmite paste across the pastry and then sprinkle with the grated cheese
  4. 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
  5. Then repeat with the other long end to the two sides of the pastry meet in the middle
  6. Leave to chill in the fridge for 10 minutes
  7. Preheat the oven to 190ºC (fan assisted 170ºC non fan) and spray 2 trays with oil

  8. Take the pastry out of the fridge and slice into rounds around 1cm in thickness
  9. Place the pinwheels on the oiled baking trays and brush with the milk or egg
  10. Bake for 10-15 minutes until the pastry is golden brown

Recipe Notes

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

Nutrition Facts
Cheese & Marmite Palmiers
Amount Per Serving
Calories 116 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 92mg4%
Potassium 24mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 83IU2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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