Saturday, 20 May 2017

Perfect Rice

Half a pint of Basmati Rice.
A quarter teaspoon of salt.
1 tablespoon of Ground Nut Oil
1 pint of boiling water

1 large glass lidded saute pan

1) Boil kettle

2) Heat oil in pan until smoking hot (Mac ring temperature)

3) Quickly tip dry rice into oil. First grains will turn white and opaque instantly. Gently mix oil into rice. Keep stirring every 5 to 10 seconds until translucent grains turn white and opaque. Be patient, they will turn opaque. This is important.

4) Measure 1 pint boiling water in jug, add salt to water, stir and dissolve.

5) Quickly poor water over rice, stir briskly 3 to 4 times.

6) Clap lid on, move on to small ring, turn to low (I use power 2 of 6 on mine)

7) Set timer for 14 minutes.

8) After time is up, lift and tip pan to see through glass lid if water has been absorbed. If not, repeat steps 7 & 8 but with 5 minutes instead of 15 minutes

9) Move rice off the heat, fluff up the rice with a plastic fork or spork, wrap lid in a clean tea towel and place on pan for 15 minutes.

10) Fluff every 15 minutes until everything else is ready and then eat.

Extra) Fantastic used for fried rice the next day.

Wednesday, 23 September 2015

Savoury Mince Pie Hot Pot Thing

Making this one up from other recipes.


1 onion, finely chopped
500g mince meat
1 cup water
1 OXO cube
1 clove garic
Dried Rosemary
Dried Thyme
Dried Oregano
Dried Parsely
2 tsp of Worcestershire sauce
1 tsp gravy granules
2 tbsp Butter
2 tbsp flour
Tins of:
Petit Pois
Packet of Potatoes au Gratin (Aldi sells them)


Heat some oil.
Soften the garlic and Onion
Add the Worcestershire sauce
Add the mince and brown, breaking up lumps with back of spoon.
Add the crumbled oxo, herbs, gravy, 1 tsp maggi and stir well.
Stir in the cup of water slowly
Add the sweetcorn, mushrooms, petit pois and carrots.
Cover and cook for 20 minutes.
10 minutes before the mince is ready make a roux with the butter and flour
Cook roux for 5 minutes
Stir into the mince 5 minutes before the mince is done.
Check seasoning, add more maggi and pepper as required (it needs quite a lot with all those veggies)
Transfer to a casserole dish or something oven proof, allow to cool for 1/2 hour or so.
Open the potatoes and arrange on top, put some of the sauce on top. Reserve the rest of the sauce.
Cook in oven. Gas 6 I guess? 30 minutes? Until hot through and potatoes are cooked.
Heat sauce in microwave.
Serve with some of the sauce.

Sunday, 1 February 2015

Nikki's Slow Cooker Nigerian Brown Beans

  • 5 cups water
  • 2 Cups Nigerian Brown Beans
  • 1 medium onion, chopped
  • 4 tbsps Palm Oil
  • 1-2 tbsps crushed dried chilli
  • 2 cubes Maggi bouillon
  • Salt to taste
  1. To the slow cooker add water, brown beans, onion
  2. Cook for 7 hours until softened
  3. When the water is almost gone, add in the pepper, maggi, salt and oil
  4. Cook for another hour, taste and adjust seasoning

Saturday, 1 November 2014


200ml rice,
400ml boiling water,
1/4 tsp salt,
1 tbsp groundnut oil,
30cm non stick lidded saute pan

Mix the salt and the water.
Heat the oil in the pan to a high heat.
Add the rice, which will turn translucent.
Fry the rice until it turns opaque.
Tip in the water, stir and put the lid on.
Turn down to lowest heat.
For electrics, move to a different ring.
Simmer for 13 minutes.
Check water has been absorbed (tip it, glass lid helps)
Take off the heat, fork rice over, wrap lid in clean tea towel, replace lid and leave for ten minutes.

Tuesday, 16 September 2014

3 Grain, fennel and Apple salad with roasted fennel, braeburn apple and lemon and herb dressing

Today's salad for which I'm writing down the ingredients so I can make it at home:

Waitrose 3 Grain, fennel and Apple salad with roasted fennel, braeburn apple and lemon and herb dressing

200g pot
49% cooked grains: spelt, red rice and quinoa (100g / 3)
12% braeburn apple (24g)
12% fennel (24g)
sunflower oil
white wine vinegar
lemon juice
pumpkin seeds
sunflower seeds
garlic puree
fennel seeds
black pepper
star anise


  1. Roast and chop the fennel?
  2. Combine the fennel, apple, spelt, rice, quinoa, pumpkin seeds, sunflower seeds, spinach, chives, fennel seeds?
  3. Make a dressing with the vinegar, honey, lemon juice, garlic puree, basil, mint, star anise and season with salt and pepper to taste.
  4. Nom it.