Firstly apologies for the long gap in the blog. I decided as part of a health kick to do ‘dry January’, which unfortunately meant that I could trust myself to cook my remaining (alcoholic) recipes, so I had to wait until wet February to continue the blog, when dry January was well and truly over.
This recipe, is a bit of a cheat meal…it’s like combing your baguette sandwich and glass of wine all in one and baked, full of cheesy goodness. I call it my wine-boosted baguette, or simply the Boozy Baguette. The wine I used in this recipe was a sweet Moscato from BareFoot wines (because I had a particular sweet-tooth moment), but any grape variety will work.
Preparation time: 5 minutes
Cooking time: 25 minutes
Ingredients (per person):
1 glass of white wine;
3 slices of ham (try to get it from the butcher rather than the pre-packed stuff) cut into bite-size pieces;
one handful of grated gruyère cheese
smooth Dijon mustard
Pre-heat the oven to 200°C.
Slice the baguette into 2-inch slices and place cut side down into a baking dish. Pour over the glass of wine so a little seeps into each piece of baguette.
Spread a small amount of mustard on each slice. Then sprinkle over the ham and top with the grated cheese.
Put in the oven for 25 minutes or until crispy and golden on top. Serve with the rest of wine.
This week i had friends round, one of whom will not mind me describing her as a wee bit fussy. My fuss-free fajitas were definitely the answer: an easy-to-prepare, do-it-yourself meal with minimal effort after a day at work.
1 chicken breast per person
1 pepper (red, orange or yellow) per person
Lettuce (cos) – finely sliced
Cheddar – grated
For the guacamole:
2 tbsp Double cream
1 small red chilli
1 tbsp Lime juice
1 small handful of fresh coriander
For the guacamole:
Add 2 avocados, the tomato, double cream, small red chilli (de-seeded), coriander and lime juice to the blender and mix until a paste. For the final avocado, chop into small pieces and mix into the guacamole
For the chicken:
Cut the chicken breasts up into 1cm strips and fry on a medium heat, turning until all pink colours have vanished.
Add the cayenne pepper, smoked paprika, salt and pepper and stir until all the chicken is coated
Add the peppers and leave on low-medium heat for 5-10 minutes until everything is softened
Lay out the tortillas in a warm oven for 3-4minutes, then serve everything in the centre of the table and let everyone help themselves.