Merry Christmas

Merry Christmas to you all, I am still here and I do promise to have some new recipes for the new year.
Have a great day and enjoy great food and drink.
Love Nylon Angel xxx

I am still here

Just to let you know, I am still around and haven't forgotten to put new recipes on. I am thinking meatballs next and maybe something sweet. But if you have any requests, let me know and I will what I can do, thanks.
Nylon Angel xxx

Cheesy Brie Potatoes

      ·         Four to Five large potatoes or enough thickly sliced to fill the baking dish you will use

·         A small block of strong cheddar

·         Two piece of brie

·         600ml carton of double cream

·         A small bunch of coriander

·         Two to three red onion (depends on your own taste)

·         Three cloves of garlic crushed

·         12 rashers of un-smoked bacon

·         Salt and Pepper to taste

Peel and thickly slice you potatoes, about the thickness of you thumb and put them in a saucepan of salted water and bring to the boil you want them to soften but not so soft they fall apart. When cooked drain put to one side

Finely chop your onions and put them in a frying pan with a little oil and fry until soft and golden brown, add garlic and cook off for a couple of minutes. Put this mixture into the baking dish you will using to bake it in. You need it to be a deep dish and about 12in long but what I do is when I have sliced my potatoes and before I have cooked them I lay then in the dish to make sure it covers the whole surface.

Next chop your bacon, and fry it off in the same pan you cooked the onions in and cook until slightly brown. Don’t over brown it as I find it makes it too salty but you want a little colour. Add this to the onions along with finely chopped coriander and give a good mix, and grind a good amount of pepper to that, I like a lot of pepper but you should do this to your own taste. But no salt, the bacon has enough of that and it will ruin the taste.

To that mixture add about two tbsp. of the cream and mix it to combined, taste and add more pepper if needed.

Lay the cooked potatoes over this mixture, and pour a little of the cream over them. Slice both cheeses and layer it over the potatoes and pour a good amount of the cream over. What I do is make sure it’s all covered and there is a good amount of cream in the dish but this is up to you, you don’t have to add as much or you could be a devil and add more lol. I don’t always add all the cream, it depends how it looks when I do it that day.

The cream and cheese will create a lovey sauce as it cook.

Put in a preheated over, about 200/ gas mark 6 and bake for 30 to 40 minutes. The potatoes are cooked as is everything else, you want it to turn golden brown and be bubbling away. Keep an eye on it and when it is cooked to your likely take out and serve (I like it to be dark golden brown and nuclear hot, it will bubble for ages)

This can be served as a whole meal, it is that filling but if you want it as a side. I would recommend that you either have a salad with it or you could have chicken Kiev or even a nice rare steak.

Once you have cooked it a couple of times you will have developed a system and you will be making it within an hour and it’s just as nice cold as it is hot. You do not need to add coriander to it, you could use thyme instead or rosemary. I like the way the coriander tastes but you may prefer a herb like thyme, make the dish your own.

The one and only Cheesy Brie Potatoes

Coming soon is a family favourite, and has been requested more times than anything I have made before. It isn't for the faint hearted, and not something you want to eat on a diet. But my theory is, that you are not going to eat it everyday. So when you do have it, its a real treat and a comfort. And you do not need a lot of it, it goes really well with chicken Kiev or a nice steak. Or just some crusty bread. its easy to cook and can be done in advanced, So its a great dinner party dish.



    

First Recipe

My Spanish style stew

A few years ago I was going to move to Spain with my dad, but in the end something happened and we were not able to. But to get us in the mood of the new life that we were going to start I started making food that reminded me of Spain. It is not necessary Spanish food but it made me think of the places we had been and the food we had eaten while we had been out there.

·         2 to 3 red onions sliced

·         2 garlic cloves crushed

·         1 large potato peeled and chopped into even small chunks

·          1 Large bunch of coriander finely chopped

·         8 to 12 rashers of un-smoked bacon roughly cut up (you can buy the ready cut sort if you want)

·         6 to 8 mini fillets of chicken

·         1 chorizo sausage (the cooked kind) chopped

·         2 red peppers chopped

·         1 red chilli chopped and deseeded (or leave the seeds in, if you like it hot)

·         1 tin chopped tomatoes

·         2 tbsp. tomato purée

·         Half a glass of red wine (optional)

·         1 tbsp. paprika

·         Salt and Pepper

Put the sliced onions in a deep saucepan and fry in a little oil until soft and browning, add the garlic and cook of for a couple of  minutes. Put aside on a plate.

Put the peppers and chillies in the same saucepan and cook off to they have started to soften and put them on the same plate.

Fry off the bacon until it is cooked and coloured, remove and put on the plate, then fry the chorizo with a little extra oil to get the juices out of it, when that has crisped up put everything on the plate in there along with the potatoes and give a good stir.

Pour the can of chopped tomatoes, the tomatoes puree, paprika, a handful of chopped coriander and the wine if using in the saucepan and a tin full of water and season. Put a lid on and leave to simmer for at least an hour. If the potatoes are not cooked, leave longer.

You can leave the chicken fillets whole or cut them up, add them into the stew for 15 to 20 minutes, when you are almost ready to serve add another large handful of coriander and season to taste, if you want to add more coriander, add it.

Serve with couscous, rice or bread.

Coming soon, Spanish Stew

In the next couple of days I will post my first recipe, it is something I came up with a couple of years ago and have been perfecting over the years. It is a family favorite and complete comfort, I hope you will enjoy it as I and my family have.

Nylon Angel xxx

This is a cake I made for my boyfriend for his birthday and if you cant guess, his a fan of Stargate and this is the Stargate. Sorry about all the mess behind but I did this about three years ago and didn't think I would be creating a cooking blog at the time lol.

My first post

Right, for anyone who sees this post I just wanted to say thank you for coming to have a look and sorry there is nothing on here yet, but bare with me.

This will be a blog of all the things I have been cooking from cakes, tarts, pies, curries and others tasty treats. I am not a chef but I enjoy cooking and I always get fantastic reviews from friends and family.

I love to try new things and I am not afraid of a hard task when it comes to cooking, but pasty is my nemesis lol. But I am trying to correct that and did that last week by making a treacle tart and I have to say it came out really well. But it will take a lot more attempts for me to be happy to work with pasty and I am sure the family won't complain.

In the next couple of weeks I will post some recipes and pictures of the food I have been cooking and updates on what I am thinking of cooking. Please feel free to change any of the recipes, I know I do with most of the ones I follow. Add your own touches to it and make it your own and be creative.

Thanks for reading

Nylon Angel xxx