Month: January 2022

Chicken and Gnocchi Traybake

Seaneen's Sunnyside KitchenLeave a comment

On cold days you want eat something wholesome and delicious with very little effort, and this is perfect. Roast chicken veggies and potato dumplings mmm.

What’s even better is that everything is cooked in the same tray, so you have fewer dishes to wash.

I use shop bought gnocchi, as most of us don’t have time to make them. This helps make this a really easy dish, that just needs to be assembled and then the oven does the work.

Ingredients

8 Small or 4 large chicken thighs

1 Leek (cut into chunks)

1 Red pepper (cut into chunks)

100 Grams Spinach

1 Tsp Smoked paprika

1 Tbsp Olive oil

1 Tbsp White wine or cider vinegar (I promise you won’t taste vinegar, but it will help bring out the flavours)

500 Grams Bag of Gnocchi

Salt and pepper

Method

  1. Preheat your oven to 200 degrees (Celsius)
  2. Sprinkle the olive oil on the base of a large roasting tray
  3. Place the chicken, Leeks, peppers and gnocchi in the tray and sprinkle with smoked paprika, salt and pepper
  4. Bake for 30 minutes, and remove from the oven. Sprinkle the vinegar over vegetables and add the spinach and mix through the contents of the tray
  5. Bake for a another 15 minutes and the serve. Double check that the chicken is cooked (the juices should run clear, cook for longer if they aren’t)

Blackberry Muffins

Seaneen's Sunnyside KitchenLeave a comment

When it’s cold and wet outside its nice to have a recipe that you can rustle up something yummy out of what you have in the cupboards. These are great for brunch, lunch boxes, or just because you want something nice with a cup of tea or coffee.

I’ve used frozen blackberries and orange zest to flavour these. This can be swapped for blueberry and lemon, which is also delicious. Dried fruit works well too.

Makes 12 Muffins

Ingredients

300 Grams Self raising flour

100 Grams Sugar

100 Grams Butter

2 Eggs

150 Grams Blackberries (defrost first if using frozen)

1 Tsp Vanilla extract

1 Tsp Baking powder

Zest of one orange

Method

  1. Preheat your oven to 180 degrees (Celsius), line a muffin tin with paper cases
  2. In a mixer or with an electric whisk, cream the butter and sugar together
  3. Add the eggs and mix well before adding the flour (set aside 2 Tbsps of flour), baking powder, orange zest and vanilla and mix until combined (it might look a bit lumpy, but that’s OK)
  4. Toss your fruit in the flour you set aside (this will stop it sinking to the bottom of your muffins). Gently fold the fruit through your muffin mix
  5. Spoon the mix into your muffin cases as evenly as possible and bake for 20-25 minutes until golden brown

Tayto Sandwich The official taste of a Belfast childhood. It has to be Nutty Crust bread, real butter and Tayto crisps. Perfection in simplicity.

Seaneen's Sunnyside KitchenLeave a comment
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Tayto Sandwich The official taste of a Belfast childhood. It has to be Nutty Crust bread, real butter and Tayto crisps. Perfection in simplicity.

Ottolenghi’s Cauliflower Cake

Seaneen's Sunnyside KitchenLeave a comment

I love Yotam Ottolenghi’s recipes, he does some amazing things with vegetables. He’s able to avoid the usual criticisms of vegetarian food, that it can be a bit rabbit foody and uninteresting.

While a lot of people are vegetarian for health reasons, there are times you still want something rich, unctuous and indulgent.

I’ve filed this under Pure Filth due to the amount of cheese involved. The original recipe calls for just Parmesan cheese. I didn’t have enough, so I used half strong Cheddar. This recipe would probably still work well as a way to use up cheese you have hanging about the fridge. The original recipe recommends that it should be served cold or room temperature (I’ve also eaten it hot, as I couldn’t wait on it cooling and it was yummy). I used a mix of nigella (onion seeds) and sesame seeds on the outside, but you could swap out this for just sesame seeds (I think using just nigella seeds would be too much)

Line the bottom of the cake tin and then coat the sides with nigella and sesame seeds

Ingredients

1 Cauliflower

2 red onions

1 Tbsp Olive oil

7 Eggs

1/2 Tsp Rosemary (optional)

15 Grams Basil

120 Grams Plain flour

1/2 Tsp Baking powder

1/2 Tsp Turmeric

Salt and pepper

Melted butter (for greasing)

1 Tbsp Nigella (onion) seeds

1 Tbsp Sesame Seeds

75 Grams Parmesan (grated)

75 Grams Cheddar cheese (grated)

Method

  1. Break the cauliflower into florets and simmer in hot water until soft (but not mushy), drain well and allow to cool
  2. Peel the onions, slice half the first onion into 1/2 cm thick rings and set to one side. Coarsely chop the remaining onions.
  3. Heat the olive oil in a frying pan and fry the onions over a medium heat for 10 minutes, allow to cool
  4. Preheat your oven to 180 degrees (Celsius), and line the base of a 24cm x 24cm spring form cake tin with baking parchment. Brush the sides of the tin with melted butter and sprinkle with the nigella and sesame seeds
  5. Transfer the cooked onions to a large bowl, add the eggs, herbs, and turmeric and whisk in the flour and baking powder
  6. Stir in the cheese, and then add the cauliflower and mix until the cauliflower is coated in the batter (be careful not to break up the florets, as you want to keep some texture)
  7. Add the batter to your prepared cake tin, making sure you spread it to the edges. Top with the onion circles you set aside earlier and bake for 45 minutes