All posts filed under: Cate in the Kitchen Recipes

The Chip Shop Sandwich

This recipe combines my favourite elements from the chippie – bar the actual chips – and puts them between two slices of bread slathered with Lurpak, what could be better? According to a recent study commissioned by Lurpak, the general public are like, super boring when the clock strikes lunch. Apparently, we’re all eating the same generic sad desk lunches every day, the most popular choice here being ham and cheese sandwiches. Up your game, people! I, along with some other awesome bloggers, have been invited to GO FREESTYLE and come up with a sandwich idea that puts ham and cheese to shame – I feel like I’ve totally achieved that. OK, you got me, this really isn’t packed-lunch-able, it’s more of a weekend job. But you know I’m a huge fan of quick and easy (see my packed peanut noodles if you need convincing) when it comes to lunchtime, and I’ll only publish a recipe with a bit of extra work if I think it’s really worth cooking. A note on the ingredients: my favourite thing about …

The Perfect Porridge | Peach & Pistachio

Last week I introduced you guys to the #PerfectPorridge campaign with a lovely coconut and pineapple combo, which went down swimmingly with everybody except for my Grandmother, who for some reason thought it was an appalling idea. This week, I’ve decided I’m heavy into alliteration (peach, pistachio and porridge, in case that wasn’t clear) for another subtly sweet and relatively cheap breakfast bowl. You might be able to tell from a few of my recipes lately (cherry bakewell fairycakes for example) that I’m suddenly using canned fruit a lot more. This is because budget-wise it’s way friendlier than the fresh stuff, and from everything I’ve read there’s no harm in it – correct me if I’m wrong! Don’t forget to send me a tweet or tag me on Instagram if you make either of my #PerfectPorridge recipes, or if you come up with a #PerfectPorridge of your own! 1 cup Flahavan’s Irish organic jumbo oats 1 cup soya/almond milk (you can of course use dairy) 1 and a half cups water 1 can peach slices 1 …

Cherry Bakewell Fairycakes

Some – in fact, probably most – of my most favourite recipes happen because I’m bored. Others because I feel a sudden and great urge to cook or bake. Yesterday, both happened, and out came these lovely fairycakes. I was rummaging around in the cupboards at my Grandmother’s house looking for a good baking combination, she’s got all sorts lying about – mostly with sell by dates circa 2003. I narrowed the tins and cans and bits and bobs down to almond extract, flaked almonds and tinned cherries. What’s resulted is the glorious almond-iness of a bakewell tart in fairycake form without the hassle of making pastry, the lovely cherry jam flavour without buying pricey posh jam and that delicious almond crunch that comes from flaked almonds baked in the oven. Makes 18 100g softened butter, salted 100g golden caster sugar 2 large eggs 120g self raising flour 1/2 can stoneless black cherries 1 tsp almond extract or essence good handful flaked almonds Heat your oven to Gas 5/190C/375F and fill a couple of fairycake pans …