Tuesday, 30 June 2015

Spice crusted fish with a herb, lime butter.

Spice crusted fish with a herb, lime butter. 

Whilst pregnant and breastfeeding I have tried my best to eat a healthy balanced diet and include fish for the all-important fish oils in my diet at least once or twice a week. The other reason I love eating fish is that it is so quick and easy to make. This recipe serves two using salmon fillets,  however I made the same for my dad’s birthday lunch using cod instead for 6 people and just changed the quantities. It works just as well for a white fish as it does with salmon.


240g salmon fillets (one packet – skinless works best for this)
Spice crust – ¼ tsp smoked paprika, 
½ tsp dried coriander leaf
¼ tsp garlic salt
¼ red chilli powder
¼ ground coriander
¼ ground carom seeds
Salt and pepper
10g salted butter
¼ tsp cumin seeds
Pinch of red chilli flakes
½ lime
½ tsp chopped coriander


Mortar and Pestle
Oven Baking Tray 
Frying Pan

Steps1.Preheat oven 200 degrees/190 fan/gas mark 5

2.Line a baking tray with foil and place salmon fillets in tray

3.Combine all spice crust ingredients in a mortar and pestle, I prefer using rock salt and freshly milled black pepper – crush until combined and the spread in an even layer on top of one side of salmon

4.Bake in oven for 15 mins

5. In a small saucepan melt the butter until foaming, add cumin seeds and fry for 3 mins, add chilli flakes and finish with squeeze of lime and fresh coriander

6.Serve salmon and pour herb butter over the top

7.Enjoy with new potatoes, crisp green beans or any other sides you have in your fridge that week

Salmon with spice crust and herb, lime butter

Cod with spice crust and herb, lime butter

Thursday, 25 June 2015

Friday Night Ruby Murray - Prawn and Spinach Curry

Prawn and Spinach Curry

Today I was lucky enough to pick up dinner from my Mums when I collected Bubba as she was babysitting this afternoon while I popped back to work for a few hours, mainly to eat lunch. Tried out a new place in Moorgate called Bad Egg http://badegg.london/ - had the cheeseburger hash, tasty but very filling for lunchtime.

Tonight's recipe would be perfect to make tomorrow evening instead of having an indian takeaway, its a very light curry packed full of fresh spinach and tomatoes - perfect served with chapatis or brown rice is what we had with it last time. Its great for the warm evenings we have had the last few days.

Serves 2


1 tbsp oil
1 tsp cumin seeds
2 medium onions
4 cloves of garlic
1 inch of ginger
1 green chilli
5 tomatoes
1 tsp tomato puree
1 tsp salt
½ tsp turmeric
½ tsp red chilli powder
2 tsp ground coriander
2 tsp garam masala
250 g fresh spinach
300 g raw prawns
spring onion and black pepper to garnish


Mini blender


1. Finely chop onions, garlic and spinach

2.Heat oil and add cumin seeds, fry off for a few minutes until you smell the aroma

3.Add garlic and cook for a further 2/3 mins until it begins to brown

4.Add onions and caramelise for around 10 minutes on a medium heat

5.I would normally chop the tomatoes, chilli and grate the ginger, however today had to make this extra quick as it was coming up to Bubba’s dinner time too so I used a ‘Delia treat’ and whizzed the tomatoes, ginger and chilli up in a mini food processor

6. Add tomato mixture to pan, along with the tomato puree and dry spices

7.Cook out mixture until the oil separates which will take around 10 minutes

8.Add chopped spinach and cook down for a further 3-4 minutes

 9.Add prawns, cook until the turn pink 5-7 mintues

10.Garnish and serve with brown rice, chapati or naan breads.

Tuesday, 23 June 2015

Mexican Black Bean Chicken

Black Bean Mexican Chicken

This recipe is pretty versatile so it can be used as a filling in quesadillas, tortillas, enchiladas, burritos but my favourite is either crunchy taco shells or in crisp gem lettuce leaves.

Serves 2 as a main or 4 as a starter.
1 tbsp oil (I like to use rapeseed oil for cooking with)
400 g chicken breast cubed
1 tin of black beans
2 medium red onions
1 red pepper
4 garlic cloves
1 green chilli
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp smoked paprika
1 tsp garlic salt
¼ tsp red chilli flakes
½ tsp black pepper
½ tsp salt
1 low salt chicken stock cube
Fresh coriander


Large frying pan
Mortar and pestle


1.Finely chop red onions, peppers, garlic and chilli.

2.Heat oil in saucepan and add chopped onions, peppers and garlic cook on a high heat to brown them off and create a smoky flavour around 7-10 mins 

3.Meanwhile I roasted cumin and coriander seeds in a dry pan and grind them into powder using a mortar and pestle. You could use pre ground spices and it will taste fine, but it was Sunday and Mr S was looking after Bubba meaning I could put a little bit of extra love into cooking. Also feel the freshly roasted spices add to the smoky flavour of the dish

4.Add the cubed chicken, chilli and all ground dry spices – coat chicken and cook for 5 mins.

5.Add in whole tin of black beans including water and chicken stock cube – top up with 30ml of boiled water

6.Reduce and cook chicken for further 15 mins

7.Once sauce has thickened and chicken is cooked top with freshly chopped coriander to garnish

8.Serve in your choice of Mexican holder, topped with guacamole, cheese and salsa - Ill put up my guacamole recipe soon but I know everyone has there own way of making this.

Below I served the chicken as a starter using lettuce cups which is great as it leaves plenty of space in your tummy for mains still.

A few pictures from our Black Bean Chicken Tacos at the weekend in centre parcs, great for a sharing family meal as everyone can make there own tacos at the table however they like to eat them.

Monday, 22 June 2015

Im Back!! And I brought cake!!

I’m Back!!!And I brought cake!!!

After an eighteen month break I’m back, but it has been far from a holiday.

Pretty much the same week I started writing this blog and documenting my dinners I found out I was also starting a new journey along the path of motherhood. It was a lovely surprise for both me and Mr S but it did mean I spent the following 2 months eating mainly toast and jacket potatoes and although both are delicious they don’t make for great blog material.

Before I knew it my 9 months of baking a little bun in the oven were up and along came my beautiful Bubba. Who has for the last 9 months has kept me very entertained, busy and extremely happy. Now that Bubba has spent the same amount of time out of the oven as in, I felt I was ready to start sharing some of my recipes that I have been falling back on over the last few months.

The main thing that has changed for me in terms of food, is probably having even less time than when I was working in the city to make breakfast, lunch and dinner so I have tried to make the recipes as fast as possible with a few cheats thrown in along the way.

Now that we have an extra little mouth to feed at the table I enjoy cooking even more and will add a couple of weaning and baby friendly recipes too over the next few entries.
So without further delay there is only one way I know how to start things and that is with something sweet (part 2).
This recipe came about one cold, rainy evening after putting Bubba to bed and really wanting to eat something warm, chocolaty and delicious but not being able to pop to a desert lounge like we would have done last year. Most things in the recipe I have in my store cupboard which makes this a great cake to whip in 30 mins from start to finish. Its best enjoyed still warm with a cup of tea or scoop of vanilla ice-cream.
Nutella Cake
100g stork
200g caster sugar
4 eggs
200g self-raising flour
½ tsp baking powder
140g Nutella
½ tsp vanilla extract
Spray oil

Stand Mixer (or hand electric whisk)
2 x 9inch cake tins
Greaseproof paper
Palate knife
1.Preheat oven to 185 degrees/170 degrees for fan/Gas mark 4
2.Line the two cakes – easiest way I find to do this is to draw around the bottom of the tin directly onto the greaseproof, cut the circle out and use spray oil to grease the tin
3.Place all ingredients in stand mixer and combine until batter is smooth for approx. 3-4 mins

4.Take out of the oven and cool in the tins for around 5 mins, remove from the tins whilst still warm to the touch
5.Using a palate knife spread Nutella into the middle layer, place second cake on top 
6.Decorate top of cake with even more Nutella and fresh strawberries
7.Cut a slice and enjoy