thefoodwife – Page 15 – The Food Wife

A leftover BBQ bread roll ideaâ€¦

2nd July 20232nd July 2023
by thefoodwife

We had three hot dog rolls that were left over. I turned them into a cheeky breakfast treat for the boys and me.

Splitting each in half and spreading with Nutella, and then cutting each filled roll into three pieces.

I then whisked two eggs with a splash of milk in a wide bowl, and began soaking the Nutella rolls, ensuring they were turned so each side got a good soaking.

I heated a little oil and butter over a medium heat, and then put all the pieces in to the pan, turning every couple of minutes until each side was golden and slightly crispy.

Pile them high on a plate and let everyone dig in!

This works on the basis of one roll per person (2 eggs will be enough for 3-4 rolls).

Tomato and Burrata Salad

1st July 20231st July 2023
by thefoodwife

Serves 8

Is this even a recipe? Itâ€™s more a list of ingredients you put on a plate, but it is delicious. You can scale up or down, and use whatever tomatoes you fancy (I used a mix of regular salad tomatoes and fancy patterned tomatoes which provided both volume and something a little more interesting without breaking the bank).

Use the best EVOO and Balsamic you can and always make sure your tomatoes are at room temperature if you want them to taste of anything. The fridge here is not your friend.

Ingredients:

800g Tomatoes, sliced as you like, at room temperature.

2 Burratta

10-12 basil leaves, torn

Flaky sea salt

Extra Virgin Olive Oil

Balsamic Vinegar

Step 1: Arrange the tomatoes on a platter, around the Burratta.

Step 2:Just before serving adorn with the torn basil leaves a scrunch of flaky salt and a drizzle of the oil and vinegar. Serve.

Marinated Courgette Salad

1st July 20231st July 2023
by thefoodwife

Serves 8-10

Anyone growing their own courgettes, will soon be wondering what to do with them all. I give to you this salad. Youâ€™re welcome.

I first made it a year ago. And was pleased to revisit it yesterday when I had the girls round for a meal. Unlike a lot of salads, that you dress at the last moment, this is marinated for hours in advance. All the flavours develop and make the courgettes a perfect carrier for the lemon and chilli.

Words of advice for the best results: use young/fresh firm courgettes for the best results. This time it was before my courgettes were ready and I used ones from a shop which when I cut into them were â€˜fluffierâ€™ and â€˜seedierâ€™ than I would have liked, but they still tasted great once doused in the marinade. Use the best EVOO you have for the marinade. You will be tasting it! Ideally leave they to marinate in a large zip lock bag that you can occasionally massage, to get those flavours everywhere. If you only have Tupperware then give the box an occasional shake. I made this salad 10 hours in advance. Ideally make it on the day you want it, as early as you can, but give it at least a couple of hours to penetrate. Remove from the fridge at least half an hour before serving so it can get to room temperature.

Ingredients:

2-3 medium courgettes, washed and then sliced as finely and evenly as you can. Alternatively you can use a peeler to create long ribbons.

2 lemons, zest and juice

Extra Virgin Olive Oil

1 red chilli, finely chopped

Step 1: Place the sliced courgettes in a large zip lock bag and drizzle over a couple of seconds worth of the olive oil, the zest of both lemons, the juice of one, and the chopped chilli. Squeeze the air out of the bag as you seal it and then give everything a good massage through the bag.

Step 2: Check it is properly sealed and then lie it in the fridge for as long as you can that day. Every now and again give it a shake or massage.

Step 3: Remove from the fridge half an hour or so before serving. Pile onto a serving platter and squeeze of the remaining lemon juice just before serving.

Halloumi Fries

29th June 202329th June 2023
by thefoodwife

Serves 2-3

Iâ€™ve wanted to try these for a while (I know Iâ€™m late to the party!) and they turned out brilliantly. I served them with a minty garlic yoghurt, quick pickled red onion, salad and flat breads. An excellent wrap filling or dunked in the yoghurt as a dip.

Ingredients:

One block of halloumi cut into â€˜chipsâ€™ aim for three chips per slice.

2 tbsp flour (corn flour works well if gluten-free is required)

Pinch of ground white pepper

1 tsp dried oregano

1 tsp paprika

Step 1: Mix the dry ingredients together on a plate and then toss the halloumi carefully in it so all the halloumi is coated.

Step 2: Shake off the excess flour (you can do this by shaking them in a sieve). You could spritz with a little oil if you like.

Step 3: Place the halloumi in an air fryer at 193c for 10 minutes. Turn half way through. Serve.

Korean Aubergine

27th June 202327th June 2023
by thefoodwife

I LOVE miso roasted aubergine, and thought Iâ€™d give a Korean twist to it using the addictively spicy gochujang paste. I did this in the air fryer but you could definitely do it in the oven (step 1 you cover with foil and cook for 40 minutes at 180c fan, step 3 uncover and cook at 200c for 20 minutes).

Serve with rice and vegetables or salad.

Ingredients:

1 aubergine, cut in half length ways and then score the flesh with a wide hatch pattern

1 tbsp gochujang paste (gluten-free if required)

1 tbsp soy sauce (gluten-free if required)

1 tbsp maple syrup

1 tbsp mirin

1 tsp sesame oil

Step 1: Spritz a little oil on the flesh of the aubergine and air fry at 193C for 8 minutes.

Step 2: Meanwhile mix your glaze together by combining the gochujang, soy sauce, maple syrup, mirin and sesame oil together. If the paste is too thick, microwave for 30 seconds and then stir till smooth.

Step 3: Spread the glaze on to the softened aubergine flesh and return to the air fryer at 193c for 12 minutes.

Serve.