theHobSpot

Bacon Brie and Grape Sandwich Recipe

I became addicted to a bacon brie and grape sandwich whilst on holiday in Cornwall. There was a cliff top cafe near to where we were staying and this was definitely my favourite item on the menu. A real door step, packed full of flavour and a very welcome reward after the 400 foot climb back up from the beach.

The secret to this recipe is really good, tasty bacon and to trim the excess fat before you start to cook it.

Bacon Brie and Grape Sandwich Ingredients

2 slices of whole grain bread
butter
2 rashers of back bacon
brie
grapes, halved
lettuce and sliced cucumber to garnish

How to make a bacon brie and grape sandwich

Gently shallow fry the bacon on both sides
until cooked.
Meanwhile, very lightly toast the bread until slightly crispy on the surface
Spread the butter on one side of each slice of bread
Lay the bacon on the buttered side of one slice then add slices of Brie and top with grapes and lettuce
Cover with the second slice and serve with lettuce and sliced cucumber on the side

If you really want to make me hungry, snap a quick pic of your bacon brie and grape sandwich on your phone and tweet me @HobSpotTweets – I’ll probably have to go and make one myself then!!!

BTW I’m always looking for great sandwich combos so if you have any suggestions, leave a comment below to tell me your favourites.

Raspberry Cupcakes Recipe

Everyone loves cupcakes and this recipe for raspberry cupcakes is a great alternative to strawberry or chocolate. My kids and husband both love these. In fact, they don’t last long and if I’m not quick all that’s left is a plate of crumbs.

Raspberry cupcakes are a delight to make and I’d love to see yours so if you make this recipe be sure to snap a quick pic on your phone and share it with me on my facebook page, twitter or instagram.

Raspberry Cupcakes Recipe Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
Finely grated zest and juice of 1 lemon
250g fresh raspberries

For the frosting…

150g icing sugar
200g fresh raspberries plus extra to decorate
200g cream cheese

How to make raspberry cupcakes…

For the raspberry cupcakes…

preheat your oven to 180°C, fan 160°C, gas mark 4
Line 16 muffin tins with paper muffin liners
Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the raspberries, lemon zest and juice.
Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.

For the raspberry frosting…

Beat the icing sugar and cream cheese together in a bowl.
Fold the berries into the mix.
Spread onto the cupcakes and decorate with fresh raspberries.

Whilst they’re cooling take a quick pic one your mobile and share it with me on my facebook page, twitter or instagram. Don’t forget to tell me how long the batch lasted for.

Beef Teriyaki with Noodles Recipe

As Japanese recipes go, beef teriyaki has to be one of my favourites. Very quick and simple to make, this dish is ready in a few minutes. Perfect if you’re pushed for time and want something tasty to eat rather than relying on ready meals and takeaways.

Don’t forget to leave a comment and let me know how you get on if you make this recipe. I’d love to hear how it went, especially if this is your first time making it.

Beef Teriyaki Recipe Ingredients

2 tbsp toasted sesame oil
300g beef frying steak
100g baby corn
100g mangetout
1 carrot
300g egg noodles (straight to wok)
220g water chestnuts, drained
150ml teriyaki stir fry sauce

Serves 2

How to make beef teriyaki with noodles

Thinly slice the beef and chop the carrot into matchsticks.
Heat 1 tbsp sesame oil in wok then add beef and stir fry for 2 minutes or until browned. Then set aside.
Add the remaining sesame oil to the wok and stir fry the baby corn, mangetout and chopped carrot for about 2-3 minutes.
Separate the noodles with your fingers then add the noodles to the wok, together with the water chestnuts, teriyaki sauce and a dash of water.
Return the beef to the wok and stir fry until piping hot.
Divide into bowls and serve

Serving Suggestion

Serve with prawn crackers and soy sauce.

I simply love this dish. It’s really tasty and quick to make. Share your pics with me on twitter @HobSpotTweets or instagram @HobSpot

Karen’s Kedgeree Recipe

Kedgeree is great. It’s a bit like a fishy risotto, light, delicate and very tasty. There’s lots of scope to adapt it too: Just substitute the smoked mackerel with a different type of fish.

If you fancy something slightly different that’s very quick and simple to make this is the dish for you.

Karen’s Kedgeree Recipe Ingredients

Smoked mackerel about 200g
2 boiled eggs(roughly chopped)
200g boiled rice in 2 teaspoons turmeric and and pinch of salt
Peas or fine beans(finely chopped)
Sprinkling of paprika
Juice of half a lemon
Salt and pepper to taste
Spring onions(sliced) and fried sliced red onions to garnish
Oil for frying

How to make Karen’s Kedgeree recipe

Cook rice as per instructions with turmeric and salt to colour and add flavour. Cool and set aside.
Boil peas and set aside. If using fine beans, slice and fry just to soften and reserve.
Remove skin from smoked mackerel and tear into small pieces.
Separate the grains of cooked rice and fry in a nonstick pan. Add peas or fine beans and mix well. Season with salt and pepper to taste. Use medium heat and keep stirring.
Add torn pieces of smoked mackerel. Sprinkle a little pinch of paprika and lemon juice.
Add chopped boiled eggs and stir well.
Serve on to plates and sprinkle with sliced spring onions and fried red onions. Complete with green salad leaves and a wedge of lemon.

Don’t forget to take a quick snap on yor phone once you’ve made it. I love to see your tasty creations. Tweet me @HobSpotTweets or instagram me @HobSpot with your pics. Don’t forget to mention the recipe you used too.

Cream Cheese Cupcakes Recipe

This recipe for cream cheese cupcakes is great for beginners and children alike. It’s a very basic recipe and extremely easy to follow. It’s also a useful starting point or base recipe to adapt for all kinds of other cupcakes too.

If you may this one be sure to let me know how it went. Leave a comment below or better still tweet me a pic on @HobSpotTweets or instagram me @HobSpot

Cream Cheese Cupcakes Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
Finely grated zest and juice of 1 lemon

For the frosting…

60g butter
300g icing sugar
1 tsp vanilla sugar
1 tbsp lemon juice
100g cream cheese
Hundreds and thousands/sugar sprinkles

How to make cream cheese cupcakes

For the cupcakes…

Pre-heat your oven to 180°C, fan 160°C, gas mark 4
Line 16 muffin tins with paper muffin liners
Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the lemon zest and juice.
Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.

For the cream cheese frosting…

Soften the butter and mix with the icing sugar, vanilla sugar, lemon juice and cream cheese in a bowl.

Spread onto the cupcakes and decorate.

Your cream cheese cupcakes won’t stay around for long. I’d love to see a quick pic of your wonderful creations before there’s nothing but crumbs left. Snap them now on your phone and tweet me @HobSpotTweets or post it on my Facebook page.

Beans on Toast Recipe

Beans on toast is a timeless classic. I’ve posted this one just for fun really. Kids love it. It’s quick, very simple and very, very cheap too. Great for students too although beware of the side effects.

Beans on Toast Ingredients

One tin of Baked Beans
Four slices of bread

Serves: 1

How to make beans on toast

Toast the bread in the toaster until a delicious golden brown. Once done, arrange on a plate, open the tin of baked beans and pour liberally over the toast. Put plate with beans and toast into the microwave and cook on full power for about 2 minutes.

When done, sprinkle liberally with white pepper and grated cheese.

Yum.

Beans on Toast Variations

If you fancy something a little more “interesting” try experimenting by adding a few additional ingredients. e.g.

Chilli powder – gives an extra ‘kick’ and is great if you have a sore throat

Ketchup – for a thicker, richer sauce

Onion – adds a bit more texture and flavour to the beans

Beef stock – a cube of beef stock will add some kick to the flavour

The best way to add these extra ingredients is to cook the beans in a saucepan on the stove rather than in a microwave.

Don’t forget to share a pic if you make beans on toast. You’ll get extra points for creativity and style (just for fun, no prizes I’m afraid). You can tweet me @HobSpotTweets or instagram @HobSpot. Can’t wait to see them 🙂