This week we’ve got something super special. These pizza pockets are about to blow your mind.
We’ve already shared with you our method of making pizza just a little bit healthier: the tortilla pizza. But now we’re taking that to a whole new level with the pizza pocket. It may look simple, but trust us: this is so tasty and spectacular you will want to eat it every night of the week.
This week we have something of an invention to share with: almondies, or almond blondies! We found a dessert in Canterbury which went by that name, and was delicious. This is not that dessert, and doesn’t even look remotely like it. Still, it’s a blondie packed full of almonds, so the name fits pretty well!
For this week’s recipe, we wanted to do something a little different. We came up with a fusion of two of our favourite cuisines: Chinese fajitas.
This is a pretty fun meal to make, all the more so because it’s totally unexpected. But if you can make duck pancakes, we figured you can also make duck fajitas. And why shouldn’t satay sauce go with black beans? As it turns out, it does – very nicely indeed.
This mushroom and swede pie is one of those classic cases where you start off with one thing and end up with another. This pie was originally going to be done to a recipe I had found, but with the one change of taking off the pastry and using mash as a topping instead. Then I realised I didn’t have some of the ingredients. I ordered celeriac, but swede came instead. And after a while, I ended up making something that was totally different to what I intended – but almost certainly better.
We have a lot of fun creating our recipe videos, but this pulled pork burger bake has to be the funnest yet. It’s so good we’ve had it three times already since first trying the recipe. In fact, it’s going to be a staple of our weekly meal plans. It’s SO GOOD, you just have to try it for yourself.
This week I have some completely delicious leek and feta fritters to bring your way. These are SO GOOD that I made some for J to eat later when he came home from a night out and I ate most of those too (sorry!).
There’s a lot of oil involved in this one, and it’s very rare that I cook with oil at all, let alone in this kind of quantity. But the end result is worth it – trust me. If you’re worried about adding calories with the fritters soaked in oil, then make sure to drain them off on paper towels before putting them in the oven – and you can do it again before serving if you feel it’s necessary.
This week we just felt like having breakfast for dinner. The rocket and chorizo hash is our take on a classic breakfast meal in the US, though I’m not sure it’s quite as popular over here! Don’t fret, readers, we haven’t gone barbarian on you – the chorizo is a Quorn product, as you are about to see.
We’re officially launching our YouTube channel this week with a shiny new look! Which makes this carrot and coriander soup officially our first big video. We’re so excited to share it with you because it’s really different to the normal soups that we make. It’s actually done to more of a traditional recipe, which is fantastic for those of you who don’t enjoy soup so thick it barely drops from the spoon like we usually make!
