Some Mini Recipes…….

Good Afternoon!!

It seems to have been a while since I posted, I have a couple of mini recipes to show you. I have actually been working on a food video recently which is coming along well, this is why I haven’t had as many blog posts this last week. But it is new to me so bear with me, the videos will be with you soon!!

So last week I made a chilli jam using the last of our bishop crown chilli peppers, this is a recipe  which my Aunt has made for years with red chillies; and we all love it. It never lasts long in any household as you can eat it with everything (well I do!)

This recipe requires you to remove the seeds from the chillies. The heat of the bishop crown peppers come from these seeds so we added a few red birds eye chillies to add some extra heat. If you want it milder then just use the bishop crowns, it will still have a spice but the below recipe it HOT and SWEET!!!!……

Bishop Crown Chilli Jam

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Serves: made 3 Jam Jars

Time: 1 hour to 1 1/2 hours

Difficulty: Easy


350g Red Peppers (I used our last red pedron peppers from the garden you can use any red peppers)

350g Bishop Crown Chillies ( I used 323g of bishop crown & 22g red birds eye chillies)

1 Kg Sugar (I used granulated, you can use jam sugar with pectin in, if so then do not use the lemon rind)

1 Lemon (rind only)

600ml White Vinegar (can use white wine or cider)


Remove the seeds from all the chillies and peppers, I would suggest to use gloves…..I didn’t and my hands were very hot for the rest of the day  😉

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Once you have removed all of the seeds, pop the skins into a hand blender (you may have to do this in batches) and pulse until they are chopped small but not too much so they are like liquid.

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The size of peppers & chillies after pulsing

Next pour them all into a large pan. Set aside.

Now peel the lemon.

Chuck the peel into the pan with the chopped chilli & peppers, then pour in the vinegar and the sugar.

Get this to a boil on the hob, then let it simmer on a medium heat for about 45 minutes to 1 hour. Pop a plate in the freezer so you can do the jam test.

After 45 minutes get the plate from the freezer and drop a little of the jam onto it, if it is fairly firm when you run your finger through it, it is done.

Remove the peel from the jam, and discard.

Using sterilised jars place the hot jam into hot jars…carefully. Then seal.

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The jam should be clear and translucent.

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You may have a few seeds still in there, this is fine.


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Great with cheese and crackers 🙂

At the weekend we had an Indian day, we have some new friends, who we have recently met who are also Indian 🙂 and very interested in food. They are travelling the world and hoping to learn to cook and eat new foods and share their recipes too.

We had a cook off day, I made my South Indian fish curry and they made a beautiful chicken curry and pakora’s. Unfortunately as the day was soooo good I didn’t get to take as many photo’s as I would have liked!

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Aunt Heathers be-jeweled pilau rice my South Indian fish curry

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Our guests PaddynPatel chicken curry, and Daizies Naan breads

South Indian fish curry recipe:

We also had homemade Naan Breads, a huge pilau rice, and my Aunt made my Nana’s recipe of onion bhaji’s……

Nana’s Onion Bhaji’s

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Serves: 10

Time: 1/2 hour including preparation

Difficulty: easy


8 oz Gram flour

3 tsp Baking powder

1 tsp of the following spices:

Cumin powder

Coriander powder

Turmeric powder

Garam masala powder


Approx 4 – 8 fl oz water

2 Large onions sliced (red or white is fine)

Enough oil for deep-frying I would say 2″ deep in the pan..(Veg or Sunflower oil is fine)


Mix all of the dry ingredients together. Then add the onions and pour in the water a little at a time to bind the mixture. Use just enough to coat all of the onions. Do not make this too watery, if you add too much then sprinkle in a little more flour.

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Thickness of batter

Heat your oil to be hot for frying.

Then using two spoons take a lump of the mix squish together then carefully drop into the oil. Try not to put too many in at one time as it reduces the heat of the oil. Cook until golden. Then remove from the pan with a slotted spoon and place on kitchen paper to cool slightly.

Serve up!!

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Notes: My Nana’s recipe also uses rice flour, we didn’t have this in our cupboards so just used the gram flour; they still tasted great. Use whichever version you like.  Also my Nana says to make the batter first then add the onions, my aunt added the water last and they really did turn out great.

Another tip is that instead of using still water, use fizzy water or even beer, this gives the batter more of a crisp. (this was a great tip from our guests as they did this with their pakora’s and the batter was great). Lastly my Aunt let the mixture sit for a few hours before frying which seemed to work well too, but you can use straight away.

Enjoy xxx

The ‘Chefs’ looking slightly busy ;)!

And finally…………

a little recipe I made last week when we had a mini BBQ, ‘Pink Potato Skins’

Pink Potato Skins

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Serves 4 as a side dish

Time around 1- 1 1/2 hours

Difficulty : Easy


2 large Spuds (Potatoes 😉 )

3 slices Serrano ham chopped and pan-fried to be crispy

50g Butter

2 Spring Onions finely chopped

1-2 tbsp of my organic Tomato paste…..

Grated Cheese enough to top each spud and a little extra for inside the mash. I used Emmental inside the mash and grated Mozzarella on top.


Heat oven to 200 degrees.

Bake your spuds in the oven until soft and fluffy, ours took around 45 minutes depending on the spud size.

Once cooked, cut each one in half and remove the flesh into a bowl. Place the skin back on a baking tray and drizzle with olive oil. Place back in the oven for about 10 minutes until crisp.

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Now add the crispy ham, spring onion butter and tomato paste to the flesh and mix together to create a pink mash. Then sprinkle in a little of the cheese, season really well with salt and pepper.

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Place the mash back into the jacket skins using ALL of the mash. Then sprinkle over the top the remaining cheese drizzle with olive oil.

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Pop back in the oven for 10-15 minutes or until the cheese  is golden and bubbling.

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Gooey, cheesy and tasty…

That’s all for today 🙂 have a great end of the week and hopefully I’ll add more recipes, and possibly videos for you soon.

Much Love!

Lulu xx

❤ ❤ ❤

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