Category: Sides & Vegetables

A little lockdown favourite that my son makes.  Cheese is such a versatile ingredient to use in cooking of all kinds, and Babybel adapts well as a replacement for meat in this type of fast food dish.

He loves cheese, and he loves fried food.  He had a go at these, just because he could.  I took some pictures along the way, as it seemed to be a nice simple dish.

He makes them in the same way as for other nuggets, but simply using small Babybel cheese rounds instead of chicken or fish.

‘Best nuggets ever,’ he says.  He would say that, since he made them…….

Babybel Nuggets 

Ingredients:

He didn’t measure these, so just use as much as needed, and use 1 egg at a time, giving it a quick whisk in the bowl with a fork.

• Babybel Cheese
• Egg
• Flour
• Ruskoline
• Cooking Oil

Method – Pictures Below:

Step 1

Peel the Babybel Cheese.

Step 2

Prepare three small bowls.  One with flour, one with beaten egg and the last one with ruskoline.

Dip the individual Babybel Cheese rounds into the flour first to dry it, then into the beaten egg, rolling it around until fully covered, then into the ruskoline to coat the cheese.  He used gloves as it’s a messy business making nuggets.

Step 3

He used a small egg pan with about half to three quarters of an inch of cooking oil, pre heated, and fried three or four at a time for a few minutes each side, on a medium heat.

I used to buy mushy peas.  Tins of them, then one day I had none and the teens were moaning, I decided to have a go at making my own.  Marrowfat peas make the closest thing to the tins you buy in the shops, but marrowfat peas are not something I tend to have on hand.  I do, always, however, have bags of frozen peas or petit pois.  The taste is slightly different with the younger garden variety peas, rather then the more mature marrowfat ones, but to be honest, the taste with the younger peas is actually amazing and doesn’t take long to do.

I think it comes with the advent of kids needing fed quickly, and no time to go shopping, which is always my issue these days with mum requiring more soft meals and the teenagers always bringing friends home for food.  They don’t always eat what I make, but hey, at least they’ve been offered decent food.  Cook the peas in a microwave or use a hob on the pan.

This version is made so that my mum can eat them, so they are very well blended and are just made using petit pois.   These are also great for making mushy pea and ham soup.

Mushy Peas Recipe

Lesley Smith

5 from 2 votes

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 12 minutes mins

Course Accompaniment, Vegetables

Servings 2 -4

Ingredients

  

• 300 g Frozen Peas any kind Use marrowfat peas to get a similar effect to tinned mushy peas
• 30 g Butter
• Tablespoon Double Cream Optional
• Water
• Half Level Teaspoon Salt
• Pinch Cracked & Ground Black Pepper

Instructions

 

• Put your peas into a microwaveable bowl, sprinkle the salt and pepper and cover the peas with water. Cook on full power for between 6-10 minutes. Depending on the type of pea you have, it might take longer. I usually put mine on for 5 minutes, then check them to see if they've softened up. If they haven't, I just microwave them for a slightly longer.
  
  
• When peas are softened, drain the water from the peas and add the butter and optional cream. Depending on your taste, you may want to add a little extra salt. .
  
  
• To keep a tinned style effect, use a potato masher to mash down the peas, or for a more pureed version, like the image here, just pop them into a blender for a few seconds. This can also be blitzed for longer, as a pure puree version for those who need it.
  
  

This is another recipe that was practiced at home for my son’s home economics homework.  He had intended to make for just two people, but as the recipe he downloaded wasn’t terribly good, I got him to make a version that would be easier to cope with.  If you’re comfortable with white sauce, make it your own way.

Cauliflower and Cheese Sauce

Lesley Smith

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

• 3 Small - Medium Cauliflowers
• 100 g Butter
• 100 g Plain Flour
• 1 Litre Milk
• 150 g Cheddar Cheese
• Salt & Pepper
• Cherry Tomatoes

Instructions

 

• Set the oven to heat at around 180-190C.
  
  
• Wash and cut the cauliflower into clumps. Not too large, or it will take longer to cook. Put it into a large saucepan with a pinch of salt, and cook the cauliflower for ten minutes, or until it softens. Then put it into a sieve and drain. Set aside while you make the cheese sauce.
  
  
• Over a medium heat, using a thick bottomed pan, add butter, milk and flour. Melt the butter slowly into the mix, then bring to a bubble while it thickens. You will need to stir the sauce as it cooks, as white sauce is easily burned.
  
  
• When the sauce has thickened, add salt and pepper to taste, then remove from the heat and add in the cheese, a handful at a time, folding it in until it has all melted.
  
  
• Put the cauliflower into an oven dish, and pour your cauliflower in, then pour the sauce over the top.
  
  
• Bake for 20 minutes, or until the top of your cauliflower cheese begins to turn a golden brown shade.
  
  
• Serve with parsley and chopped cherry tomatoes.