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1 Minute Menu Recipes

 

Strata with Sausages,Peas and Parmesan

You all know how I hate to throw away food, and this is the perfect recipe for using up stale bread. If you don't have eggs, cut the bread into cubes and freeze them. You can then use them to make crutons (tiger bread crutons are out of this world!) or strata.
Strata is best if left overnight, so the bread gets a chance to properly soak up the eggs. However, it works perfectly fine if you just let it rest in the fridge for an hour as well.

Please watch the video for instructions, and keep in mind that the ingredients are interchangeable to an extent. This also works very well with, for example bacon or panchetta, ham, spinach, cheddar cheese and leeks.
Baking time will vary depending on many factors, but it's all done when the eggs are set. You might also choose to not cover the bread mixture entirely, but let the bread stick up like little peaks, in which case they will turn slightly crispy in the oven.
This is a great way to serve a crowd, use up leftovers and also allows you to prepare in advance.

Fluffy American Pancakes

 

I have now made a range of American Pancakes, trying to figure out which recipe I like the best, and this is the one I am sticking with. My breakfast favourite is the muesli, banana, cottage cheese or sweet potato pancakes - they are delicious and nutritious too!

Yesterday, whilst my little girl was asleep, I had a bit of a cupboard organising session where I took stock of my spices, baking ingredients etc. Those days always end up with some creative concoction. In a jar, I mixed together the little bit of chopped hazelnuts I had in a bag, the pralines I made for the truffles before Christmas, and the cinnamon sugar I had mixed up in another bag. Considering it was pancake day yesterday (shrove Tuesday), I  made a pancake batter as below, with self raising flour (whoooop, they turned out super-fluffy), olive oil in place of butter and a couple of tbsp of my hazelnut/praline/cinnamon sugar mixture. Served with caramel sauce. YUM.

I never really thought about how creative you can get with pancakes, but there you go. Experimenting is so much fun. Be flexible with the ingredients. For example, for dinner, we had spare ribs with sweet potato and corn cakes. Next, I will try and make savoury pancakes after being inspired by my friend Amy, who added stir fry with pork to hers.

Serves 3-4


Ingredients
1 cup self raising flour (or 1 cup flour and 1 tbsp baking powder)
½ tsp salt
2 tbsp sugar (or vanilla sugar, if you please)
1 cup milk
1 egg
2 tbsp vegetable oil

Optional extra fillings:
1 tub cottage cheese
1 or 2 Bananas, mashed or sliced (add to batter or add before serving)
Muesli (add a bit more milk as the muesli soaks up some of the liquid)
Raisins and lemon
Mashed sweet potatoes (great way to use up leftovers!) + cinnamon and ground ginger
Chopped nuts or praline
1/2 can pumpkin puree 
Blueberries
Raspberries
Chocolate chips

Or try topping with caramelized pecans, strawberries and cream

To serve:
Maple syrup
Golden syrup
Butter
Honey
Honey butter (home made butter mixed with honey)
Nutella
Caramel Sauce

Preparation method

Add dry ingredients to a bowl and whisk slightly. Add wet ingredients and mix till combined, but don't overmix as this will make them tough.
Add the optional extras and mix till incorporated. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add 1/4 cup of batter (or less for silver dollar pancakes). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.

 

Flatbread Pizza - perfect dinner in less than ten minutes!

3 mins to prep, 5 mins in the oven on high heat. Result: perfect pizza. Crispy base without the hassle!

Pepperoni pizza made on flatbread from Tesco with your favourite Dolmio tomato sauce (any will do, whichever you prefer). Just perfect!

You can also use pita breads for this (either white or wholemeal). Just place them in the toaster first, so they puff up, making it easier to open them up. Take the two halves and use as pizza bases, or brush with olive oil and cut into smaller pieces to make pita chips, before baking in the oven.

I also want to encourage you to try a "white pizza". These are commonly served in Hungary, and use sour cream as a base rather than tomato sauce. You can mix the sour cream with some grated garlic, if you prefer. It's really good and makes an interesting change!

 

Sara's all-in-one meatball dinner

Fry 2 cloves of garlic in oil until it's fragrant, then add:
tin chopped tomatoes (fresh tomatoes optional)
1tsp cinnamon
1tsp dried oregano
salt & pepper
1 chicken stock cube
1 cup water

cubes of potatoes (I used about 7 raw baby new potatoes, whilst Sara use 1 large tin of potatoes, which speeds things up even further!) and 1 pack of meatballs (I buy mine from Aldi)
I also added a tin of mushrooms to this.
Tip: Try using chorizo (fry with the garlic) instead of the meatballs).
Boil 15 mins or so until the potatoes are tender.
Serve in a bowl, with a spoon. Fast, healthy and terribly moreish!

 

Truffle Dip

My mother in law taught me to make this dip. It takes seconds to make and tastes delicious with a hint of truffle.

This is how:
Mix 3 tbsp of Philadelphia cheese with 1 tbsp sour cream.
Add a few drops of truffle oil, to taste.
But be careful, the truffle can easily be overpowering!
Mix well and serve with crisps, breadsticks or crudités.
Crudités made with carrots, cucumber, peppers, radishes, sugar snap peas, cauliflower and broccoli; all raw.

 

Home made ice lollies

In a blender, add the following ingredients and blend before adding to ice lolly moulds.

Alternatively, try a combination of any of these and see what you like best!

Diet lemonade or Lilt makes a great base. Just add berries.

Berries and lime
Juice and zest of one lime
Strawberries
Raspberries
Lemonade
Mint
Basil

Mango and raspberry
Mango
Raspberries
Honey
Stevia or sweetener

 

Meatballs/cocktail sausages with Salsa

Buy a large pack of ready cooked meatballs or cocktail sausages and pour over a jar of store-bought salsa.

Cook in the oven on 200C till it goes sticky and hot.

To jazz it up a little, add some honey and a some sweet chilli sauce. This will make them more sticky and caramelize.

Easy and yummy! 

Visit here for other canapee ideas.

 

 

Baked cod in a creamy lemon sauce

Time to make a non-fishy fish dish! (Try saying that fast!) Even the kids will eat this, and they won't even know it's fish in it, it's just tasty, creamy and cheesy (Am I selling it yet??) This is actually my dads recipe.

As far as I know, he mainly cooks two dishes, and being Norwegian, they are both fish based (surprise, surprise) and surprisingly none-fishy.

This should take less than 30 minutes from start to finish.

Here is what you need:
4 cod fillets
1 jar of white sauce (I use white lasagne sauce) unless you want to make you own
Juice of 1 lemon (don't throw away the skin! Here is why)
Frozen mixed vegetables Grated cheddar cheese

Method: Place the fish fillets at the bottom of a baking dish.

Scatter over frozen mixed vegetables, then pour a jar of white sauce over it all to cover. Squeeze the juice of 1 lemon over the top before you scatter with grated cheddar cheese. Bake in the oven at 200C for 25 minutes, until cheese is melted.

The fish will then be cooked too.

Season as you please and serve with potatoes.

 

 

Mini Aubergine Pizzas 

Slice Aubergines into 1/2 inch rounds.

Arrange the slices in a single layer on a microwave-safe plate lined with paper towels, sprinkle with a little salt and cook on high for 4-5 minutes, until tender.

Move the slices to a baking tray and cover each slice with homemade or store bought tomato sauce, then buffalo mozzarella and finally, grated parmesan cheese.

Don't be afraid to make a mess and getting parmesan all over the tray - baked parmesan is one of the best things in the world! If you have breadcrumbs, spinkle some on top also - it gives a great crunch and texture when baked! Bake at 200C until cheese is all melted and bubbly.

Garnish each slice with a basil leaf and serve!

 

 

Aubergine Fries with Honey (and Feta)

Cut aubergine into chip size strips.

Place them in a bowl and sprinkle over 1/2 tsp salt and 2 tbsp olive oil. Toss well to coat.

You can pan fry them or bake them, in which case, you tip them onto a lined baking sheet and spread out in a single layer.

Bake at 200C for 40 mins, checking half way (remove the bits that are already cooked, move the rest around to cook evenly). Just make sure they don't burn!

When finished, drizzle with honey and top with crumbled feta cheese for that sweet and salty winning combo!

 

 

Homemade rocky roads

PREP TIME: 3 MINS

COOK TIME: 20 MINS

TOTAL TIME: 23 MINS

Directions:

Melt chocolate (I like a combo of dark and milk) and mix in your favourite treats: broken pretzels, salted peanuts, smarties, cranberries, raisins, cereal and desiccated coconut.

You can pretty much use whatever you've got of dry ingredients that taste good.

Mix soft and crunchy, sweet and salty. You can even break them up and scatter over ice cream!

Press into ice cube trays or silicone moulds, or make mounds on a lined baking tray. Place in the fridge until set.

 

SEA SALT AND VINEGAR KALE CHIPS

These sea salt and vinegar kale chips are a healthy and delicious alternative to the potato crisps version!

PREP TIME: 5 MINS

COOK TIME: 10 MINS

TOTAL TIME: 15 MINS

INGREDIENTS:

  • 1 bunch kale 
  • 2 Tbsp. vinegar (I used apple cider vinegar)
  • 1 Tbsp. olive oil
  • 1/2 tsp. coarse sea salt, more/less to taste

DIRECTIONS:

Preheat oven to 180C

Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.

Combine the kale leaves, vinegar, oil and salt in a large bowl. Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.

Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Bake for 7-10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.

Thank you to Gimme Some Oven for this recipe and instructions!

 

Yoghurt-based Fruit Dip with Cocoa and Maple

My daughter calls this her "apple-dip" and she loves it so much, she will happily eat two large apples in one sitting! You can also use sliced pears or strawberries for this.
It is fairly healthy and so tasty, it will do just as nicely as a dinner party dessert (nicely arranged with a variety of colourful fruits), as an after school snack for the kids.
I always keep cocoa powder in the house, as I use it for my Chili Con Carne. And I keep my apples in the fridge, as it keeps them super-crunchy! Yoghurt is extremely versatile, and I use it in soups, dressings, curries, dips, tzatziki etc.

Ingredients:
1 cup greek yoghurt (full fat or low fat)
1 tbsp maple syrup
1 tsp cocoa powder
Chocolate chips (optional)

Mix well and serve with apples, cut into slices.

 

Fluffy American Pancakes

I have now made a range of American Pancakes, trying to figure out which recipe I like the best, and this is the one I am sticking with. My breakfast favourite is the muesli, banana, cottage cheese or sweet potato pancakes - they are delicious and nutritious too!

Yesterday, whilst my little girl was asleep, I had a bit of a cupboard organising session where I took stock of my spices, baking ingredients etc. Those days always end up with some creative concoction. In a jar, I mixed together the little bit of chopped hazelnuts I had in a bag, the pralines I made for the truffles before Christmas, and the cinnamon sugar I had mixed up in another bag. Considering it was pancake day yesterday (shrove Tuesday), I  made a pancake batter as below, with self raising flour (whoooop, they turned out super-fluffy), olive oil in place of butter and a couple of tbsp of my hazelnut/praline/cinnamon sugar mixture. Served with caramel sauce. YUM.

I never really thought about how creative you can get with pancakes, but there you go. Experimenting is so much fun. Be flexible with the ingredients. For example, for dinner, we had spare ribs with sweet potato and corn cakes. Next, I will try and make savoury pancakes after being inspired by my friend Amy, who added stir fry with pork to hers.

Ingredients:

Ingredients
1 cup flour
1 tbsp baking powder
½ tsp salt
2 tbsp sugar (or vanilla sugar, if you please)
1 cup milk
1 egg
2 tbsp vegetable oil

Optional extra fillings:
1 tub cottage cheese
1 or 2 Bananas, mashed or sliced (add to batter or add before serving)
Muesli (add a bit more milk as the muesli soaks up some of the liquid)
Raisins and lemon
Mashed sweet potatoes (great way to use up leftovers!) + cinnamon and ground ginger
Chopped nuts or praline
1/2 can pumpkin puree
Blueberries
Raspberries
Chocolate chips

Or try topping with caramelized pecans, strawberries and cream

To serve:
Maple syrup
Golden syrup
Butter
Honey
Honey butter (home made butter mixed with honey)
Nutella
Caramel Sauce

Preparation method

Add dry ingredients to a bowl and whisk slightly. Add wet ingredients and mix till combined, but don't overmix as this will make them tough.
Add the optional extras and mix till incorporated. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add 1/4 cup of batter (or less for silver dollar pancakes). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.

 

Kiwi Salsa

My daughter calls this her "apple-dip" and she loves it so much, she will happily eat two large apples in one sitting! You can also use sliced pears or strawberries for this.
It is fairly healthy and so tasty, it will do just as nicely as a dinner party dessert (nicely arranged with a variety of colourful fruits), as an after school snack for the kids.

This is one of my many favourite food things. Thank you so much to my good friend Colin for this recipe, which is now a staple in the Britt household.
It works great as a side dish to fish or meat or as a dip with tortillas.

6 kiwis, diced
1 avocado, diced
1 bunch coriander
1 mango, diced (or a handful pomegranate seeds, depends on mood and availability!)
1 medium red onion, diced
handful jalapeños, chopped
salt + pepper to taste
olive oil (optional)

1 Minute Menu

Cover art for Toca's Miracle

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Old Skool Anthems: Baz Todd playing Fragma - Toca's Miracle