Clare’s Tasty Tapas

Posted on July 7, 2015July 8, 2015 by ClareWithTheHair

I am still in a summer sun kind of mood, so today I bring to you my Tasty Tapas

These are super as a main meal any evening, ideal for lunchtime leftovers and you will impress many a dinner guest if you were to sever mini ones of these as canapés.

Today we will give you the Black pudding, Potato & Prawn Bruschetta Tapas recipes, come back next week for the Tomato Bruschetta, Mushroom Bruschetta and Mango Salad.

Makes: 4 servings

Preparation Time: 20 minutes

Total Time: 55 minutes

Ingredients

Black Pudding:

280g Black Pudding
2tbs of tomato relish
8 slices of Dry cure Streaky rashers

Potato & Chorizo

200g Baby sliced potato
1 med onion
1/2 glass of dry white wine
1tbs olive oil
100g Chorizo sausage

Prawn Bruschetta

8 ,1cm thick slices of French stick
2tbs olive oil
150g of Prawns
Large handful of fresh chopped coriander
1 finely chopped red chilli
1 grated clove of garlic
1/2tsp cracked black pepper

PREPARATION

Potato: 1/ Place the potatoes into a pan of water, bring to the boil and cook until tender, drain and set to one side, While these cook place the sliced onions in a large frying pan with the olive oil, cook for 2-3 minutes, add the wine and reduce until this has almost disappeared, you really just want 1-2 tbs of wine left in the pan, add the sliced Chorizo, cook for 1-2 minutes, add the cooked potato and cook for a further 3-4 minutes. Then serve.

Black Pudding: 2/ Slice the black pudding, butter the relish onto the flat sides of the pudding, cut each rasher into 3 and wrap around the pudding and relish, place on a lined baking sheet and place in a moderate oven for 10-12 minutes. turning once.

Prawn: 3/ Place the sliced bread on a baking sheet, drizzle with olive oil and bake until golden and crunchy. Place the prawns, chilli, garlic and coriander in a pan, (if using fresh prawns cook until they turn pink, if using already cooked prawns, then you are just warming them through) try not to over cook. Place the Prawn’s onto the bread, finish with cracked black pepper and serve.

❤ Clare with the Hair ❤

Clare’s Warm Salmon and Potato Salad

Posted on May 19, 2015June 29, 2015 by ClareWithTheHair

Today I bring you a salad that I just adore, this is a warm, hearty salad that you can enjoy all year round and not just in Summer, This is my Warm Salmon and Potato Salad. This is fresh, home cooked food at its best and you can have this super supper on the table in 30 minutes

Makes: 4 servings

Preparation Time: 10 minutes

Total Time: 30 minutes

Ingredients

400g Salmon Fillets
200g baby/new potato
100g Green Beans
6-8 Tomatoes
1 bag of mixed lettuce leaves
2-3 spring onions
1/4 of a Cucumber
2 tbs wholegrain mustard
2 tbs olive oil
1 tsp Cracked black pepper
pinch of salt
pinch of sugar
Juice of 1 lemon
1 tsp of clear honey
1 Vegetable stock cube

1/ Cut your potatoes into 1inch thick slices and place in a steamer, cook for 10 minutes and now add the green beans, cook for another 6-8 minutes until potatoes are tender, once cooked, drain the water in the base of the pan and place the potatoes and green beans back in with the lid firmly in place, this will keep them warm while you build the rest of this salad.

2/ Cut your tomatoes in half and place on a lined baking sheet, I de core mine but I do not remove the seeds, sprinkle with salt, sugar, pepper and a drizzle of olive oil (use no more than 1/2 a tbs for all the tomatoes) Cook on a low heat for 10-15 minutes

3/ Place your salmon either in a steamer for 10 minutes or in vegetable stock for for 10 minutes.

4/ Cut your cucumber and spring onions into bit size slices.

5/ Mix the remaining olive oil, pepper, salt, honey, mustard and lemon juice together, add to the warm potatoes and green bean, re place the lid for a few moments, add the warm tomatoes, flake the salmon, add the salad leaves, spring onions and cucumber and serve a big pile of this either on its own or with some crusty breads.

Top Tip: If you do not like salmon use any other meat , fish or opt for tofu of some squash to make this a veggie salad, this works incredible well with grilled peppers and feta cheese.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Satay Fake Away Skewers

Posted on April 13, 2015June 29, 2015 by ClareWithTheHair

Clare’s Satay Fake Away Skewers

Fancy a take away but want a slightly lighter version? then try my Fake Away Skewers. I love this tasty, versatile peanut sauce not only as a dip for grilled satay skewers, but also for Stir Fried Rice or Noodles with Chicken and Peanut Sauce. The Satay sauce contains a little bit of heat, but you can cut back on this or eliminate it altogether if you wish. The sauce keeps for days in the fridge so make ahead of time for a simple go to sauce mid week. You also can thin the sauce with a little coconut milk, water, or chicken stock.

Makes: 4 servings (main meal) 8 (starter)

Preparation Time: 30 minutes

Total Time: 50 minutes

Ingredients

4 Skinless / Boneless Chicken Breast Fillets
1⁄2 cup peanut butter ( I used Almond Butter, reasons in week 6 Food & Activity Dairy)
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon chilli paste / I clove of minced Garlic (Fresh can be unpredictable heat wise hence opting for the paste option)
1⁄2 teaspoon fresh chopped coriander
1 cup water
1 tablespoon freshly squeezed lime juice.

PREPARATION

1/ In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, chilli, garlic and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, like double cream. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered in the refrigerator, for about 1 week.

2/ Then take the chicken fillets and slice into finger size lengths. Thread onto skewers ( you can buy these in your supermarket or pick them up in your butchers.) then smother the chicken in your satay sauce, leave to sit for 30 minutes, place on a baking tray lined with baking parchment and grill, turning after 6-8 minutes and brushing with remaining sauce as you go.

Tip: Soak the Skewer Sticks in water while you prepar all the other bits, this will help them not to burn under the grill

I served these with some sweet chilli Prawn Skewers and Brown rice for our Saturday Night ‘Fake Away’ I will add these recipes next week.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Family Favourite Choccy Rocky Road

Posted on April 8, 2015June 29, 2015 by ClareWithTheHair

So the long weekend is but a distant memory, the over indulgence of the Easter Treats has passed and for most we are back to work feeling totally sorry for ourselves because we are indoors and missing out on the few days of glorious sunshine that we have been so lucky to get.

But fear not because today I have a super treat that will cheer you right up, keep the kiddies busy and will finish off all those ends of Easter Eggs you have left over.

These are my no bake (great for the kiddies to make) Choccy Rocky Road Chunks !

Makes: 8-12 pieces

Preparation Time: 10 minutes

Total Time: 15 minutes (plus setting time)

Ingredients

360g of Chocolate (use whatever one’s you have left over, milk, dark, white)

120g Digestive Biscuits

100g Chopped roasted hazelnuts (or any you particularity like)

100g chopped Walnuts

150g Mini Marsh Mallows

PREPARATION

1/ Break up the chocolate and melt in a bowel over a pan of simmering water (see picture) unill filly melted

2/ Pour the nuts into a dry pan and roast for 2-3 minutes, remove and chop into fine pieces

3/ Place the Mini Mallows, Biscuits (smash these up) and nuts in a bowl and mix well

4/ Pour the dry mixture into the Chocolate and mix well

5/ Place greese proof paper on the baking sheet and top with the Choccy Rocky Road

6/ Allow to cool, cut into pieces and enjoy!

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Prawn Fried Rice

Posted on March 29, 2015June 29, 2015 by ClareWithTheHair

I am a big fan of Fried Rice and this is one of my favorites, it is simple, like seriously simple to create but packs a real flavor punch and so much better than opting for the take out version, if you are not much of a cook, you will be able to create this and if you are a whiz in the kitchen you may tweak to create a whole different flavor. If you are not a fan of Prawn’s then add chicken,beef etc and for a fab veggie option add tofu, broccoli and or mushrooms.

Makes: 4 servings

Preparation Time: 10 minutes

Total Time: 40 minutes

Ingredients

250g of Brown Rice (I used the boil in the bag type, feel free to use the 2 minute micro version)

400g of Fresh water jumbo prawns

150g Baby Spinich

1 med white onion Peeled and diced

100g button mushroom sliced

3-4tbs coconut oil

1bs Chilli paste

1tbs Garlic paste

1/4tbs Cracked black pepper

2tbs Mirin

1/4tbs sugar

2tbs light Soya Sauce

PREPARATION

1/ Place the rice in a pan of hot water and bring to the boil and cook per packet instructions, or as per microwave instructions. Once cooked set to one side.

2/ Cook the onion and mushroom in the coconut oil until soft 3-5 minutes, remove from the pan and set to one side.

3/ Garlic, Chilli, Mirin, Pepper, Sugar and soya sauce in the pan and add the prawns, cook for 1 minute, add the spinach, mushrooms, onions and rice and mix well, cook for 2-3 minutes and plate up.

4/ Fry eggs in 2-3tbs coconut oil and place o top of your Prawn fried rice.

Enjoy!

Thank you for reading your FABULOUS people

❤ Clare with the Hair ❤

Day 13 : Clare’s Chicken Satay Fake Away Skewers

Posted on January 18, 2015June 30, 2015 by ClareWithTheHair

I use this tasty, versatile peanut sauce not only as a dip for grilled satay skewers, but also for Stir Fried Rice or Noodles with Chicken and Peanut Sauce.. The sauce contains a little bit of heat, but you can cut back on it or eliminate it altogether if you wish. The sauce keeps for days in the fridge so make ahead of time for a simple go to sauce mid week. You also can thin the sauce with a little coconut milk, water, or chicken stock.

Makes: 4 servings (main meal) 8 (starter)

Preparation Time: 30 minutes

Total Time: 50 minutes

Ingredients

4 Skinless / Boneless Chicken Breast Fillets

1⁄2 cup peanut butter ( I used Almond Butter, reasons in week 6 Food & Activity Dairy)
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon chilli paste / I clove of minced Garlic (Fresh can be unpredictable heat wise hence opting for the paste option) 1⁄2 teaspoon fresh chopped coriander
1 cup water
1 tablespoon freshly squeezed lime juice.

PREPARATION

In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, chilli, garlic and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, like double cream. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered in the refrigerator, for about 1 week. Then take the chicken fillets and slice into finger size lengths. Thread onto skewers ( you can buy these in your supermarket or pick them up in your butchers.) then smother the chicken in your satay sauce, leave to sit for 30 minutes, place on a baking tray lined with baking parchment and grill, turning after 6-8 minutes and brushing with remaining sauce as you go.

Tip: Soak the Skewer Sticks in water while you prepar all the other bits, this will help them not to burn under the grill

I served these with some sweet chilli Prawn Skewers and Brown rice for our Saturday Night ‘Fake Away’ (I will add full details for both.

If you have a favourite Take away and would like me to create a ‘Fake Away’ version then please get in touch 🙂

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

ClareWithTheHair.Com

Food , Fashion, Beauty, Reviews, Lifestyle Blog

Tasty Thursday

Clare’s Tasty Tapas

Ingredients

PREPARATION

Clare’s Warm Salmon and Potato Salad

Ingredients

Clare’s Satay Fake Away Skewers

Clare’s Satay Fake Away Skewers

Ingredients

PREPARATION

Clare’s Family Favourite Choccy Rocky Road

Ingredients

PREPARATION

Clare’s Prawn Fried Rice

Ingredients

PREPARATION

Day 13 : Clare’s Chicken Satay Fake Away Skewers

Ingredients

PREPARATION