Jess's Messes

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Quick, Chorizo & Goats Cheese Salad Recipe

Sometimes when it’s the middle of the week, the last thing you want to do is go shopping, get inventive and makChorizo_gostscheese_salade something complicated. This quick and simple recipe takes leftovers from more exciting meals to create a tasty, colourful and very easy salad.

Serves 2

What do you need?

2 Slices (slightly stale) White Bread

1 Tbsp Olive Oil

1 Tsp Sea Salt

6 Slices Chorizo

20g Goats Cheese

8-10 Cherry Tomatoes

1 Large Bag Mixed Leaves

Balsamic Syrup

What do you do?

1. Slice the white bread into around 1cm cubes, place on a baking tray and sprinkle with olive oil and sea salt. Place in oven at 220 degrees C for around 20 minutes.

2. Meanwhile, slice the chorizo into thin strips and place in a dry frying pan on a medium heat, cook slowly careful not to burn the meat.

3. Slice the cherry tomatoes in half and tear up the goats cheese, place in a bowl with the leaves and toss together.

4. Add warm chorizo and croutons to the bowl, toss everything together and pour over balsamic syrup – serve.

 


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Beautiful Bechamel Sauce

Hello food…..

Maybe beautiful is an odd word to describe this….. it is what it is… there’s not much more to say. Very useful for various dishes, but not exciting in itself at all. 🙂

What do I need?

  • 40g Butter
  • 20g Plain Flour
  • 400ml Milk
  • 1/2tsp Nutmeg
  • 1 Bay Leaf
  • Sprig of Thyme
  • Salt and White Pepper

What do I do?

  1. Place the butter in a small saucepan and melt slowly, careful to not burn. 
  2. Add the flour and stir in.
  3. Meanwhile, in a separate pan place the milke, nutmeg, bay leaf and thyme – bring to the boil slowly.
  4. Strain the milk into the butter and flour mix and whisk to ensure you have no lumps. 
  5. Season to taste.
  6. Use where you need it.

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Saving Money on Food

Hello food…..

Day to day Jess’s Messes.

There is no doubt that when you want to eat relatively healthily and freshly that it becomes very expensive, so the housemate and I decided to create 5 pretty cheap meals, 1 each day of the week and make 6 portions of each. That way we could eat 2 portions on the day and freeze the 4 remaining ones, covering us for 30 meals!

The meal ideas had to still be tasty, as we want to enjoy food, but we just want to be able to spend a little less on it (and have more to spend on fun!).

Sarah and her amazing Lasanges!

So the meals we made were as follows:

  1. Veggie Bean Chilli – Guest Recipe
  2. Tasty, Tangy, Lovely Lasagne
  3. Terrific Thai Green Curry
  4. Chorizo and Roast Pepper Pasta
  5. Sausage Casserole

I unfortunately only have the recipe for the curry on here currently, but I will be adding the other recipes from now on, 1 a week! So for money saving, but incredibly tasty recipes – follow this blog! 🙂


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Leftover Stale Bread Recipe

Hello food…..

Cheesey, Oniony, Bready Bake

Fondue!

Mmmmm cheesey!

Yesterday I was lucky enough to have a feast of Cheese Fondue – with bread, garlic bread, cherry tomatoes, jalapenos, grapes, pineapple and more… (with red wine of course)!

Today I had a lot of leftover stale bread. I could have used this for croutons on a soup or salad, but there was a hell of a lot, so that meant gallons of soup or tonnes of salad. Therefore this Jess’s Messes invention was born. It’s a really quick and easy thing to make, and genuinely uses leftovers/essentials that the majority of people have anyway! Not like my Jess’s Poncey Leftovers! Give it a go!

Cheesey, Oniony, Bready Bake

What do I need?

1/2 a Stale Baguette broken into pieces
1 Red Onion (sliced)
1 White Onion (sliced)
20g Butter
Pinch of Thyme
200g Cheddar Cheese (grated)
50g Parmesan Cheese (grated)
2 Eggs
100ml Milk
Salt and Pepper

What do I do?

preparation

1. Place the butter in a frying pan and melt, then add both onions, with a pinch of salt and the thyme. Fry slowly until soft, then turn up heat to get some colour and crispyness on the onions.
2. Crack the eggs and add the milk, a pinch of salt and a good amount of pepper to a bowl and whisk.
3. Place each bit of bread in the egg mix and cover the bottom of your baking dish, add a layer of onions and small layer of cheese.
4. Continue to layer up your dish in this order – bread, onion, cheese.
5. When complete, pour the remaining egg mix over your bake and squash down with a spatula.
6. Optional – add more cracked black pepper on the top.

time to bake

7. Bake at Gas Mark 5 (190 degees C) for 20-25 minutes.
8. Serve.

So unbelievably quick and easy and cheap, and ensures there is no wastage of stale bread.

Enjoy!

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Gorgeous Gnocchi Bakey Bake

Hello food…..

Gnocchi Making

I have to include this recipe on here, as there have now been 2 posts – DriveWorks Masterchef and Dave’s Gnocchi Good Times – about it on the blog and now actual guide as how to make it. So here we go:

Ingredients

Gnocchi

  • 4 Large Waxy Potatoes
  • 175g Plain Flour
  • 75g Semolina
  • 10g Fresh Basil
  • Salt and Pepper

Sauce

  • 10ml Vegetable Oil
  • 1 White Onion
  • 2 Cloves Garlic
  • 400g Tomatoes
  • 100g Spinach
  • 10g Basil
  • 100g Grated Cheddar Cheese
  • 1 big ball Mozzerella
  • Salt and Pepper
  • (200g Sliced Mushrooms / 2 Diced Chicken Breasts optional)
    Making Sauce

Method
 

1.      Make your gnocchi – boil the potatoes and mash until as few lumps as humnaly possible
2.   Add potato to semolina and flour and tear basil into mix, combine together into a smooth dough and shape into little 2cm big spheres.
3.   Bring water to the boil and place gnocchi in the pan, when it rises to the top, strain and place in the baking dish.
4.   Make the sauce – Finely chop Onion, crush garlic and fry in oil and salt slowly, until softened. Add chicken or mushrooms if using.
5.      Chop tomatoes into large chunks and add to onions. Cook until tomatoes have released juices.
6.      Add basil, spinach and seasoning until  slightly wilted and then add to baking dish.
7.      Make sure gnocchi and sauce all mixed together well.
8.      Cover with grated cheese, tear mozzerella and place over mixture and ground black pepper and bake in oven at 180˚c/ Gas Mark 5 for 20 minutes.
9.      Serve!
Yumety yum yum!