Jess's Messes

For a First Class Flavour Experience


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A week of joyful food

Hello food…..

Me and Tim

This week I am living at the Duckmanton residence (my sister and brother in law’s house). We’ve just been planning the weeks meals and I’m very excited about them – as all will be made from scratch and are sure to be beyond tasty. I’ll be sure to post a picture of each of the lovely meals listed here:

1. Bangers and Mash
2. Chicken Fajitas
3. Chicken and Leek Pie
4. Crispy Fish Tempura with Spicy Coriander Pesto and Vietnamese Salad
5. Dahl with Okra Bahji
6. Spaghetti Bolognaise

Me and Elly

A delicious Jess’s Messes week ahead…

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Recipe of the week – Prawny, Parmesany, Pine Nutty Pasta

Hello food…..

Prawny, Parmesany, Pine Nutty Pasta

Throughout this beautiful summer there have been so many chances to eat outside and enjoy the lovely weather with some fantastic food and a nice glass of wine. One lunch time when on holiday from my work I wanted to do just that, however didn’t have many things in the house. Therefore, this is essentially a leftovers meal, but resulted in something delicious that I will definitely make again.

I didn’t have fresh pasta for this recipe, as it was just a quick lunch, but if I was to make it for other people I would definitely use my Fresh Pasta recipe. It would just taste that little bit more special and fresher if I’d had the time to do this.

Serves 4

What do you need?

400g Pasta
2 Cloves Garlic (crushed)
1 Red Chilli (finely diced)
1 Tbsp Rapeseed Oil
100g Cavolo Nero (sliced)
Handful Pine Nuts
200g Cooked and Peeled Prawns
Handful Grated Parmesan Cheese
Salt and Pepper to taste

How do you do it?

1. If making Fresh Pasta start by doing this – and using pasta machine to make desired pasta shape.

2. If using dried pasta, place this in boiling water and cook for 10-12 mins, until cooked but still slightly al denta.

3. Meanwhile, place Garlic and Chilli in a frying pan with the rapeseed oil and cook slowly for 5 minutes until softened, but not coloured.

4. Add Cavolo Nero and Pine Nuts to the pan and cook out for a further 3 minutes. Then add prawns, these should be cooked already, so just head them through.

5. When cooked, drain pasta and add to pan. Stir all ingredients together and season well, to your personal taste.

6. Serve and place grated Parmesan Cheese on top. Add a couple of twists of Black Pepper and eat.

Yum!


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Recipe of the week: Tasty Tangy Lovely Lasagne

Hello food…..

Another great Jess’s Messes recipe for being relatively cheap and very easy to make. This method will make around 6 portions and is made in one large tray, however, if you are wanting to make and freeze for a later date then bake them in foil take-away trays!

 What do I need?

  • 1/2 Red onion (diced)
  • 1 White onion (diced)
  • 2 Cloves garlic (crushed)
  • 1tbsp Veg oil
  • 250ml Red Wine
  • 400g Chopped Tomatoes
  • Pinch of Oregano
  • Handful of Basil
  • 2tbsp Red Pesto
  • 400g Minced Beef
  • 8 Sheets Lasagne
  • 200ml Bechamel Sauce
  • 200g Mature Cheddar (grated)
  • 200g Buffalo Mozzarella 
  • Salt and Pepper

What do I do?

  1. Make the tomato sauce – place the onions, garlic and oil in saucepan and fry slowly until softened.
  2. Add the red wine and cook on a medium heat until the wine has reduced, almost to a syrup.
  3. Add Tomatoes and simmer for 15 minutes, add herbs, pesto, salt and pepper.
  4. In a different pan, place the beef and the remaining oil and heat slowly until all meat has browned.
  5. Add the tomato sauce and cook for 10 minutes until all flavours are well combined. Taste and adjust seasoning.
  6. Build your lasagne: cover the base of the baking dish with some of the mince, place the pasta sheets on top, cover pasta with bechamel sauce.
  7. Repeat the above process.
  8. Cover the top layer of bechamel sauce with cheddar and torn mozzarella.
  9. Bake in the oven at 200degrees C (Gas Mark 6) for 40 minutes.
  10. Serve with some lovely dressed leaves and garlic bread.

Lovely tasty yummy food!


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Interesting exciting buffet practice

Hello food…..

In July I am creating a Jess’s Messes buffet for my mum’s 60th birthday party.

So this week I have been practising some of the dishes I am making.

Here’s just a few images:

Tomato and Pesto Fritatta

Lemon and Basil Panacotta

With Raspberry Coulis

Spinach and Cheddar Ravioli with Salsa Verde

Musroom Risotto in Parmesan Cone

Mini Cheesecakes

More mini cheesecakes

Mini Meringues


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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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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!