from scratch

Peanut Butter & Jelly Blondies

Seaneen's Sunnyside KitchenLeave a comment
So good and so simple

I know, I’m becoming obsessed with blondies during the lock down, but they are so easy and so versatile.

The perfect tea time treat

I wanted something delicious and had run out of chocolate. After a quick scan though my cupboards and my favourite recipes, I settled on this recipe based on one from Cafe Sucre Farine. I like these with a cup of coffee, but they’re also great with a big glass of ice cold milk, or for dessert served with ice cream.

Simple blonde mix, just waiting on its topping.

I actually used lingonberry jam (usually served with meatballs at a large Swedish furniture store), because it was all I had, and it worked fine. You can use whatever flavour of jam/jelly you want or have at home. This is a pretty simple recipe so is probably ideal if you have little hands to keep busy, kids love dolloping on and swirling the pb & j.

Dollop spoonfuls of peanut butter and jam/jelly across the top of the blonde mix

For the blondies

120 Grams Butter

60 Grams Peanut butter

125 Grams Light brown sugar

1 egg

1/2 Tsp Baking powder

1/4 Tsp Salt

200 Grams Plain flour

For the topping

80 Grams Peanut butter

80 Grams Jelly/Jam

Swirl the PB & J with the back of a spoon to give a marbled effect.

Method

  1. Pre-heat your oven 180 degrees, and line a 8in x 8in baking tin with baking parchment
  2. Melt 60 Grams peanut butter and butter together in the microwave. I usually give it 30 seconds blasts so as not to burn it, and obviously use a microwave safe bowl
  3. When the peanut butter and butter have melted allow to cool a little add the sugar, salt and baking powder, stir in a beaten egg and then the flour.
  4. Mix until thoroughly combined, and transfer the mix to your lined baking tin
  5. For the topping in two separate bowls add the jam and peanut butter, and microwave each for 30 seconds to soften. Dollop spoonfuls of each across the top of the blonde mix. Then smear with the back of a spoon to give a marbled affect.
  6. Pop in the oven for 30 minutes, and allow to cool in the tin for 10 minutes
Straight from the oven, allow to cool in the tin for 10 minutes before cutting into squares.

Green Eggs and Ham Fritatta

Seaneen's Sunnyside Kitchen2 Comments
Super tasty way to use up leftovers

I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.

I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.

Fritatta packed full of green veggies, salty bacon and feta cheese.

Ingredients

8 Eggs

100 Grams Feta cheese

100 Grams Lardons (cut up streaky bacon would also work)

1 Onion (finely chopped)

100 Grams Kale (cooked)

100 Grams Frozen peas (thawed)

1 Tbsp Chopped parsley (optional)

Salt and pepper

Method

  1. Heat a large pan, and add the lardons
  2. Fry until crispy, and then remove from the pan
  3. Add the onion to the pan, cook over a low heat until soft
  4. The kale, parsley and peas, and crumble the Feta cheese into the oan
  5. In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
  6. Remove the pan from the heat and mix all the ingredients well
  7. Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin

Potato, Sausage, and Apple Skillet

Seaneen's Sunnyside Kitchen1 Comment

I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.

My sort of comfort food

Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.

Serves 4

Ingredients

500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)

8 Pork sausages (cut into chunks)

2 Red onions (thinly sliced)

2 Dessert apples (cut into chunks)

2 Tbsps Olive oil

Salt and pepper

Method

  1. Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
  2. Add the cut up sausages and onions, and stir occasionally until browned
  3. Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
  4. Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage

Garlic Bread Vegetable Bake

Seaneen's Sunnyside Kitchen1 Comment

I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.

Note to self, stop buying too much stuff at the market.

This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.

Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.

Crunchy Cheesy Perfection

I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.

Ingredients

1 Tbsp Olive oil

250 Grams Brussels sprouts

150 Grams Cavelo Nero (or Kale)

1 Pepper

1 Onion

175 Grams Mushrooms

2 Courgettes

400 Grams Cream cheese

250ml Vegetable stock

1/2 Tsp Smoked paprika

Handful of parsley

25 Grams Butter

2 Cloves of garlic

50 Grams Cheddar Cheese

1 Baguette

Method

  1. Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
  2. Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
  3. Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
  4. Mix until thoroughly combined
  5. Crush or mince the garlic and combine with butter
  6. Slice the baguette into 2cm slices, and spread with the garlic butter
  7. Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
  8. Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown