Beef Bourguignon

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Sometimes you got to try some dishes that seems a bit more posh than what you usually cook, so a while ago I decided to give a Beef Bourguignon a try.

Let's get cooking!

Ingredients:

1 tbsp olive oil

600g casserole steak, cut into large chunks

1 large onion, peeled and chopped

6 rashes streaky bacon, roughly chopped

2 garlic cloves, peeled and chopped

325g carrots, peeled and chopped

300ml red wine

250ml beef stock

2 sprigs thyme

mashed potatoes, to serve

Heat some oil in a large frying pan.

Season the meat and cook in the pan for 6-8 minutes, until browned all over. Remove from the pan using a slotted spoon and put into a slow cooker.

Add a little more oil to the pan and add the onion and bacon and sauté for 4 minutes before adding the garlic and carrots, then cook for a further 3-4 minutes.

Pour in the red wine and stir to help de-glaze the pan, then add the stock and stir.

Next pour the liquid and vegetables over the beef in the slow cooker.

Add the sprigs of thyme to the slow cooker, and then cook for 8 hours on a low heat, or until the beef is very tender.

Serve with mash potatoes, and any other veg you would like.

This dish is definitely perfect as we start heading into the colder and darker evenings, especially with it being a slow cooker recipe. There's nothing better than coming home after work on a cold evening to a meal ready to tuck into, with the aroma's filling the kitchen.

I loved this dish, it was full of flavour and was really tasty, I served mine with sweet potato mash that worked perfectly. I definitely need to purchase a new slow cooker, ready to start enjoying this again in the upcoming months.

If you're interested in the original recipe then you can head over to Tesco's Beef Bourguignon recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Blueberry Buttermilk Pancakes

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I know we've gone passed pancake day by a few months, but pancakes can be enjoyed all year round, you can have them as a breakfast treat or for dessert.

 I will be the first to admit that I am rubbish at making pancakes, I always either undercook them or burn them, I can never get them just right, but I am always happy to keep trying to make them, so when I cam across this recipe, I thought I'd give them a go.

Let's get baking!

Ingredients:

150g self-raising flour

2 medium eggs

2 tbsp honey

150 ml buttermilk

1 tbsp rapeseed oil, plus extra for frying

100g fresh blueberries or raspberries

Place the self-raising flour into a large bowl.

Next whisk in the eggs and honey, then gradually whisk in the buttermilk.

Then add the 1 tbsp of rapeseed oil to form a thick batter.

Now you're ready to stir in the fruit.

Next heat a little of the oil in a frying pan, and then depending how big you want your pancakes, spoon some mixture into the pan. Cook gently for 1-2 minutes each side, until golden and cooked through.

Repeat until you've made the number of pancakes you require/want.

Now you're ready to serve.

I served mine with some maple syrup and extra blueberries,

This is the first time my pancakes have turned out perfect, while Skye wasn't fond of the blueberries mixed into the batter, I on the other hand found these pancakes delicious, as well as juicy, refreshing and full of flavour from the blueberries.

This is definitely now my go to pancake recipe, and will happily try it again and try it with raspberries.

This recipe is really easy to follow and isn't time consuming.

If you would like to check out and follow the original recipe, then you can head over Tesco Real Food's Fruity Buttermilk Pancakes recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye