The Good Life

This is by far the best meal Phil has ever cooked us! It’s amazeballs!

You will need:

Serves two 

• 450g Lamb Mince
• Halloumi
• Sundried Tomatoes
•  2 x 1/2 bottom of a breadcake

1. Pre heat oven to 175 – gas oven, 150 electric
2. Bind the mince in a bowl – no need for eggs- and form into two patties
3. Place on a baking tray and put in the oven at 175 for 20 minutes
4. Keep checking the burgers as they will swell due to fat. You might want to prod them a bit to remove fat.
5. Once the burgers are almost done, turn on the grill
6. Cut two slices of halloumi 
7. Place halloumi and burgers under the grill. 
8. Once halloumi is golden, take out. Your burgers should be ready now too.
9. Toast the bottom of your breadcakes and place the burgers on top. 
10. Add the halloumi and then add a couple of sundried tomatoes.
11. Stick a stick – kebab or cocktail through the top to make it look well posh
12. Serve with salad / chips / onion rings and Philslaw

 As you can see even my closer magazine loves it! xx

Hello, recipe time again! 

We have picked so many courgettes and they were huge! So Phil decided to make a gorgeous soup on Saturday night…we rock!

So you will need:

• 10 courgettes
• 1 large potato
• 4 carrots
• 1 large onion
• 2 cloves of garlic
• Vegetable stock (Phil prefers swiss boullin)
• 1/2 teaspoon tumeric 
• salt and pepper

1. Chop up courgettes / carrots / peeled potato / onion and garlic
2. Put a large pan on the and add two large glugs of olive oil
3. Gently fry the chopped onion and crushed garlic (be careful not to burn garlic)
4. Once softened add the courgettes, carrots and potato and stir thoroughly
5. Turn down the heat and put the lid on, sweat the vegetables for about 15  minutes
6. Add the vegetable stock (make up as directed) and fill to the top of the pan about an inch below the top veg line.
7. Add salt, pepper and tumeric
8. Allow to simmer for 20 minutes
9. Blend the soup and then serve.
10. Add a touch of cream and fresh basil for garnish

Ok so I attempted to make a quiche the other day…didn’t go as well as expected but if we’d not gone to the allotment to pick gherkins then it would have been amazing! 

Anyway, here is the recipe. I will attempt to make another one this weekend so hopefully will attach a pic.

You will need:

• 150ml double cream
• 150ml milk
• 2  Large eggs
• 75g Red leicester cheese
• 1 courgette
• 1 red onion
• salt and pepper
• And pre made shortcrust pastry. Obviously you can make this yourself but I’m  lazy

1. Mix the cream, milk , eggs, salt and pepper in a bowl.
2. Add chopped courgette and onion.
3. Grate the cheese and mix that in.
4. Pre heat oven to 180.
5. Roll out the pastry and line it in a heatproof quiche / flan dish.
6. Pour the mixture into the pastry
7. Put in the oven for an hour or until set.
8. Don’t leave in oven to go to the allotment so that it burns on top. 

This is a pretty common recipe but it’s delish and if you do grow your own veg / herbs then it will taste so much better!

You will need:

• 4 tomatoes
• 1 red or white large onion
• A handful chopped basil or coriander (not spelled the way I thought)
• A good glugfull of olive oil
• A dash of cider vinegar
• Pinch of salt
• Pinch of sugar

1. Chop up the tomato and onion and place in a bowl. 
2. Add the olive oil covering the onions and tomato
3. Add the vinegar, salt and sugar and mix until dissolved
4. Roughly chop the basil and add to the mixture.
5. Cover with film and leave in fridge for an hour, then serve.

You can add this to a salad or to accompany chicken or fish. Or even, add it as a side dish when you have a BBQ!