Friday, 23 March 2018

The Daily Snap - 23/03/18

Oooh err.

Rach Eats Lunch: One Massive Chicken & Bacon Roll

Chicken and bacon roll recipe

I'm not having the best of Fridays today. Really, I'm not. I had a delivery of a brand new mattress on its way, so I got up early (not bad, given one, I hate mornings, and two, my body needs more rest than other people - ta thanks, CFS) and showered, ate breakfast, did a load of housework and started the ironing before it arrived. Yes, there was a cheeky cup of tea and a Wagon Wheel involved. Then, the mattress arrived. The delivery men wiped their feet on the mat as they took it upstairs, except their feet-wiping skills left SO much to be desired because now there are mud stains all the way up the stairs and on the landing carpet. I'm not even kidding. I'm actually quite upset about it. Yes, I know it can be cleaned and I shouldn't be sweating the small stuff, but...

Okay - part two of why I'm not having a good Friday. I've come to realise how painfully shy I am. Like, really painfully shy. I'm fine when I'm writing, and chatting with people I know and love. But then there comes the attempts to de-shy myself. Like, talking to the camera on Instagram stories. You'll never guess what? I can't do it! It's so awkward, talking to myself. I mean, what even do I say to the camera? "I had a Wagon Wheel and a cup of tea?" Being shy, and highly sensitive, can't half suck sometimes. So, that's part of my List on why I'm not having the best of Fridays. Anyone got any confidence/self-esteem tips? I'd like to hear them.

My original recipe has been shelved until Monday, so today I'm making what I'd like to call a Fat Friday sandwich. You know what Fat Friday is, right? It's bacon sandwiches and donuts. It's sausage baguettes and milkshakes delivered to the office. It's thinking "TGIF!" and regretting it later. It's everybody's favourite junk food, eaten on a Friday, because why the hell not? And while I'd like to start whipping up vegetarian empanadas (recipe coming Monday), I'm also sating my appetite. Eating what I really want...

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One Massive Chicken & Bacon Roll
It's Friday! Let's get fat!
  • 1 brioche bun, sliced in half
  • 1 tablespoon tomato sauce
  • 1/2 salad tomato, thinly sliced
  • 1 slice mature cheddar
  • 30g brie, thinly sliced with the rind on
  • 1 frozen chicken breast
  • 2 slices thick cut unsmoked bacon
Start off by lining a baking tray and preheating the oven to 180℃. Pop the bacon and chicken on the baking tray and pop it straight in the oven for 25-30 minutes until piping hot.While we wait, slice the brioche bun in half (unless it's already done for you, in which case yaaaay!) and spread the tomato sauce over both halves. Arrange the brie on the bottom half, with the tomatoes on top. Admittedly, because I actually wanted said brie to melt, this was a silly idea, but never mind. Pop the cheese slice on the other half.When the chicken and bacon is cooked through, remove it from the oven and arrange it, chicken first, bacon on top, on the Brie slice of the bun. Pop the lid on and demolish immediately with a side of Micro Chips, and possibly a lukewarm cup of tea if you're in the office.
Prep time: Cook time: Total time: Yield: Makes 1

Yes, this was absolutely necessary on Friday. Sometimes, you've just got to go with your guilty pleasures... what do you enjoy eating on Fat Friday?

Best bacon roll recipe

Wednesday, 21 March 2018

The Daily Snap - 21/03/18

Banana bread as tall as my self esteem

Banana bread as tall as my self esteem. (To be honest, it's more sunken in the middle than tall like this one.)

Rach Eats Lunch: Veggie Penne Ragu

Easy vegetarian penne ragu pasta recipe

I am rubbish at mornings - honestly. I had a moment back at the end of last year where I'd pulled myself up by my socks (not a move I'd recommend, really - unless you fancy going to the physio afterwards) and got myself up early and moving quicker, all so my day didn't feel so ridiculously rushed. Basically, so I could fit more in... then, January happened. I struggled on week one, then I got poorly so I spent one week completely out of action. Now, I'm coasting along, doing whatever I like again. And admittedly, little ol' organised me is a bit freaked out at this, but my heart is actually saying, "Yeahhhh. This is what I need. And your stuff is still getting done." Plus, it's always a bit cold in the bathroom, first thing in the morning. I swear that's part of the reason why I creep back to bed for "another half an hour." So I can warm up. Cosy is good.

Truth is, I do need to get myself motivated again. And after nearly a week and a half of the easy stuff, it's time for me to officially throw on my apron and try again. So, without further ado, here's a beautiful, delicious penne ragu: it's vegetarian (yaaaay! plant based!), it takes two pans (boo), and it's tomatoey and eeeeasy to put together. If you have an hour on your hands and you don't mind waiting, you can leave the tomatoes to slow roast on their own. If not, a third of that time will also do. Come on, I'll put my apron on if you put yours on...

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Veggie Penne Ragu
Slow is the way to go.
  • 75g frozen vegetarian mince
  • 150g tinned chopped tomatoes, plus juice
  • 1 tablespoon garlic and lemon juice
  • 1 teaspoon each paprika, salt and pepper
  • 1/2 red onion, diced
  • 90g dried penne pasta
Start off by getting two saucepans out of the cupboard. In one, pop the tinned tomatoes, lemon juice, onion and alll the spices into the pan. Begin heating it up, stirring frequently until it comes to the boil. Turn the heat down to medium-low and then... just leave it, for about an hour, with the saucepan lid half on, half off (although twenty minutes will also do if you're in a hurry!), stirring occasionally. It's going to change colour, which is completely what we want!At the end of the cooking time, boil up some water in another pan and drop in the penne pasta. Stir it up and wait until it's lovely, soft and huge.
Funnily enough, while you wait for the pasta to cook, you need to add the vegetarian mince to the tomato sauce and keep stirring it to avoid it sticking. It should take about fifteen minutes or so to get it fully up to temperature - piping hot, as always! Add a tiny bit of pasta water if it's thickening fast.
Drain the pasta and add it to the pan containing the ragu sauce. Combine it gently, making sure the ragu mingles with the penne, then pour it into your bowl. Eat it immediately. Yum!
Prep time: Cook time: Total time: Yield: Serves 1

And with that, you have pure comfort in a bowl. Everything tastes better out of a bowl, doesn't it? That's why you never see ice cream served on a plate... As always, give it a go and let me know how you get on. I think slow-roasted tomatoes may be my new favourite thing!