Walnut Skordalia

This is a traditional Greek dip and is super easy to make and super delicious. I made this as part of a meze at our February supper club, and it was the most popular dish of the night.

While you can use it as a dip, I’ve also used this as filling in wraps and sandwiches along with salad and chopped vegetables and it was amazingly tasty. It’s also really good drizzled across roast vegetables. To be honest you could spread this on a flip flop and I’d eat it, it tastes that good. This is also vegan, so you can keep all the non meat eaters in your life happy with something totally scrumptious.

Ingredients

80 Grams Walnuts

40 Grams Breadcrumbs (I know I bang on about it, but one of my favourite kitchen hacks is making a big batch of bread crumbs to keep in the freezer, it makes recipes like this a 2 minute job)

1-2 Cloves of garlic, roughly chopped (I used 2 and it was pretty garlicky which I don’t mind, but adjust to your own taste)

2 Tbsp Red wine vinegar (Again adjust to your own taste, the first time I tried a the recipe out it was a bit too sharp for me, so I’ve reduced the amount of vinegar but have a taste and you can always add more)

100ml Olive oil

Method

  1. Add the walnuts to a food processor and blitz for a couple of minutes until the nuts are finely ground
  2. Add the breadcrumbs, garlic, oil and vinegar and blitz again. The mix is meant to be quite thick, but if it is too thick for you, you can a small amount of water and and blitz until you get the consistency you like

Rice Crispy Chicken

I had heard about this from a friend and was a bit dubious, but OMG, this tastes so good. I used strips of chicken, but you can use whole chicken breasts or make chicken nuggets. If you have little mouths to feed, these are so easy to make that kids can help. For those who eat a gluten free diet and miss fried chicken,this is a great alternative. Personally I love them with salad and a cold beer.

Serves 4

Ingredients

400 Grams Chicken Breasts

100 Grams Rice Crispies

3 Tbsp Mayonnaise

1 Tsp Smoked Paprika

1 Tsp Salt

Method

  1. Slice the chicken into the desired size. Preheat the oven to 200 degrees and grease a baking tray
  2. Put the mayonnaise, smoked paprika, and salt into a bowl and mix
  3. In a separate bowl add the rice crispies, and then crunch the cereal with your hands (this is surprisingly satisfying)
  4. Coat the chicken in the mayonnaise mix, and then coat with the crunched up cereal
  5. Place on the baking tray, and bake for 30 minutes, turning half way through

Pesto and Bacon Bagels

If like me you occasionally over indulge at the weekend this the breakfast for you. It also makes a really tasty brunch or lunch dish.

I feel like a bit of a fraud as this probably isn’t a real recipe. It’s just assembling things, which is what makes it perfect.

Serves 4

Ingredients

4 Bagels

8 Slices of bacon

4 Tbsp Green pesto

4 Tbsp Cream cheese

Method

  • Fry the bacon until crispy.
  • Toast the bagels
  • Spread one tablespoon of pesto on one half of the bagel, and spread the other half with one tablespoon of cream cheese
  • Top with 2 slices of crispy bacon, join the 2 halves and stuff your face

Ginger and Honeycomb Tray Bake

This is a really quick and tasty tray bake, and is always a crowd pleaser.

Ginger and Honeycomb Tray Bake

It’s also a good recipe to make with kids, if you can stop them eating all the honeycomb and have no moral objection to fighting a small child to lick the spoon.

Ingredients

600gm Chocolate (I use a mixture of dark and milk chocolate)

2 Tbsp. Golden syrup

50gm Butter

125gm Ginger nuts

125gm Honeycomb (I use honeycomb bars available in multipacks)

Makes 15

Method

  1. Break the chocolate into small pieces, add to the butter and golden syrup in a glass bowl placed over a pan of simmering water until melted, making sure the bowl doesn’t touch the water (you can melt this in a microwave if you prefer, I’d recommend giving the mixture blasts of 30 seconds and checking so as not to burn the chocolate)
  2. Break the honeycomb and ginger biscuits into chunks (I prefer these on the chunkier side, this works best if these pieces aren’t too fine)
  3. Line a 12cm by 12cm dish with parchment paper
  4. Add two thirds of the chocolate mix to the honeycomb and biscuits and mix well, spread this mix even in the dish lined with parchment paper
  5. Spread the rest of the chocolate mix on top and smooth out.  Allow the chocolate to set, and then cut into slices

Frozen Banana Pops

These were inspired by the great minds at Thug Kitchen,  these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot.  You can also use vegan dark chocolate if that’s your thing.

Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee.  But f*ck it, eat them how you like.

Makes 6

Ingredients

6 Lollipop sticks

100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)

3 Bananas

1 Tsp. Coconut Oil

50 grams chopped almonds (peanuts, or hazelnuts also work really well)

Method

  1. Line a baking sheet or plate with grease proof paper.
  2. Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
  3. Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt.  You can also try melting this in the microwave, by give it blasts of 30 seconds at a time.  Once the chocolate has melted, stir in the teaspoon of coconut oil.
  4. While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
  5. When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
  6. Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
  7. When frozen if you aren’t going to eat these immediately, but them in freezer bag.