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Heart shaped Cottage Pies

We only had about 250g of minced Beef left from the Brunch Burgers we made as a bit of a joke on Friday. But that’s not an issue. We fished the heart shaped pie formers out of the draw and made mini Cottage Pies.

As a side we had the very red looking Red Cabbage. We’ve discovered that we actually prefer it as a veg just acidified with a bit of Vinegar and sprinkled with Salt and Pepper, but not boiled. The crunch and acidity work really well with mince dishes which otherwise have a very soft texture.

Served with Carrot, peas and lashings of gravy (Added after I tokk the picture) this was a hearty (Pun intended) meal.

Our Cottage Pie recipe is here

Ham & Egg Salad

After Fridays silly Brunch Burger experiment we were snacking on left over burger for most of the morning yesterday and to be honest we could easily have skipped dinner. But we had home made Coleslaw, some Salad and some leftover Polish Ham in the fridge. So I cobbled this together. I sliced the Ham and mixed it into the Salad with a but of Mayonnaise, popped the Coleslaw over the top, melted a bit of Cheese over a Waffle each and plonked half a boiled Egg on top.

Sorted and all the leftovers have been used up…..

Brunch Burger

Ummm – Don’t ask! Actually there is a strange login behind these rather excessive burgers and no we didn’t eat them all in one sitting. We’ll be snacking all day I’m guessing….

We don’t throw anything away unless it’s totally dead. But this means that the freezer slowly gets clogged up with bits and bobs we’ve saved. So in the hope of clearing a bit of space we went rummaging / freezer mining. Here’s the list of (Uninspiring) ingredients we extracted…

Freezer Finds:-

1 pack of pre-made Gluten free buns.
½ a pie worth of Pork Pie filling with Beetroot juice.
A forgotten box of Potato Waffles.
A pack of Polish Smoked Ham.

Not a very promising collection of ingredients. But there was the foundation of The Brunch Burger lurking in there somewhere….

So with the addition of a bit of fresh minced Beef, fresh Salad, some grated Cheese, a couple of fried Eggs, a bit of left over Chilli sauce, some hand cut chips and a few home made Onion ring - we set to work.

The assembly! (This is hardly a recipe, as you would know it!)

(1) Sue made some Thousand Island sauce.
(2) I coated and pre-fried the Onion Rings.
(3) Sue hand pressed both the Pork and Beef burgers and put them in the fridge to rest.
(4) I Cut and pre-fried the Chips.
(5) Sue fried the burgers and put them under in the oven with the grated Cheese over the top to melt.
(6) Sue cut the Ham very thin then grilled it.
(7) Assembly commenced!
(8) Sue grilled the buns.
(9) She spread the Thousand Island sauce over the bottom half bun.
(10) Added Salad and sliced Tomatoes.
(11) Next came the fried Waffle with heated Chilli sauce.
(12) The burgers with melted Cheese were added next.
(13) Pop the fried Egg and top bun on and secure everything with a skewer.
(14) Add the Onion rings on top and server with chips and home made Coleslaw.

Sorry this reads more like a Haynes manual for a 1960s Mini. But nobody in their right mind is likely to follow this as a recipe really!


Crispy Chilli Beef #2

This is a revisit to the Crispy Chilli Beef we did a few weeks ago. Recipe here. This time we used Rice Vermicelli from a Chinese supermarket in town.

The Vermicelli was only supposed to be blanched so mixing the sauce into it actually extended the cooking process which made it stick together.  Perhaps not the result we were looking for. But still very tasty.

Sadly those are the last of the “Chinese” Popadums, but they were less than £2 for a pack of 25. So I think we can possibly stretch to another pack next time I’m passing…...

Chicken, Cauliflower, Broccoli Pasta Bake

For the “Q” in our Ingredients Alphabet we used Quark as the base for the Cheese sauce.


2 cooked Chicken breasts, cubed
Cauliflower and Broccoli, cut into florets
Mature Cheddar Cheese, grated
200ml Quark
Pasta ( Gluten free in our case )
2 cloves of Garlic, grated
½ a large Onion, chopped
Mixed Herbs
Black Pepper
Salt & Vinegar crisps crushed
Oil and Margarine


(1) Gentle Blanch the Cauliflower and Broccoli and drain.
(2) Boil the Pasta until it has a little bite and drain.
(3) Fry the Onions and Garlic in the Oil and Margarine and season with Salt & Pepper.
(4) Add the Chicken and heat through.
(5) Add ½ Quark and ½ Milk as the foundation of your sauce.
(6) Add ¾ of your grated Cheese.
(7) Add mixed herbs and Pepper to season.
(8) Add the Onions and Garlic and stir in.
(9) Add the Broccoli and Cauliflower and stir in.
(10) Stir in the Pasta.
(11) Transfer to an oven proof casserole.
(12) Sprinkle with the crushed Crisps and the remaining grated Cheese.
(13) Bake at 180c for 20 minutes or so until the Cheese has melted and slightly browned.

We made some Gluten free Galic bread and cobbled together a salad. It was very tasty.

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