amysheppardfood
@amysheppardfood • 784,600 subscribers
Videos
Double Cheesy Beans on Toast Do you remember a couple of years ago I said that I would love to open a food truck that ONLY served beans on toast...well, I'm still no closer to that bonkers dream, but if I was.. this would 100% be going on the menu Slices of cheese on toast cut into little squares - and if you're not having your beans on toast cut into squares, this will literally change your life...topped with baked beans, and then finished with more cheese before grilling until it's golden brown... I think this needs a better name like maybe the 'Double Cheese Special' - what to you reckon? Anyway, this is the first post in my new series called 'On Toast' I've got some lovely recipes coming, so make sure that you're following! Amy x
amysheppardfood877,000 görüntüleme • 8 gün önce
Creamy Cabbage & Leek Whether you're having a full roast dinner with all the trimmings, or a midweek mini roast like this one...you need to give it a try This is the ultimate roast dinner side dish and it's probably the best recipe I've ever shared. It goes with beef and chicken...it even goes with turkey 😉 It's creamy and mustard-y and it's literally Autumn on a plate. I now can't have a roast dinner without it. I have got so many cosy Autumn dinners coming up over the next few weeks like hearty stews and golden pies and more delicious roast dinner ideas, so make sure that you're following me. I've written up the recipe below - I'd love to know what you think! Feeds 4 as a side 40g butter 2 leeks finely sliced 6 savoy cabbage leaves, tough stem removed and finely sliced 1 tbsp plain flour 200ml chicken stock 1 tsp dijon mustard 120ml single cream Salt and ground black pepper Melt the butter in a large, non-stick frying pan Add the leek and cabbage and fry on a medium heat for 5-7 minutes, stirring regularly until soft. Stir in the flour on the heat for a minute until bubbling. Add half the stock and stir until it comes to the boil. Add the remaining stock and do the same. Stir in the cream, mustard and season generously with salt and pepper. Gently bring it to the boil until it's just bubbling, before serving. #sundaylunch #roastdinner #comfortfood #autumndinner
amysheppardfood2,600,000 görüntüleme • 1 ay önce
One Pan Creamy Chicken Lasagne Do you ever have nights where you just crave lasagne, but you can't be bothered with all the faff of making one? Well this creamy one pan lasagne, using leftover roast chicken is about to become your new favourite midweek dinner! This is a recipe from the chicken chapter of my new cookbook Speedy 10. There are 10 chapters, each centred around a main ingredient you already have in your cupboard or on your shopping list, like potatoes or rice or beans... The dinners are budget friendly, ready in under 30 minutes and are all proper comfort food. The recipe for the lasagne is below and the link to order Speedy 10 is in my bio, Amy x Feeds 4 Oil for frying 1 onion finely sliced 5 cavolo nero leaves (tough stem removed) finely sliced 2 cloves garlic finely chopped 50g butter 40g plain flour 400ml chicken stock 500ml milk 1 tsp dijon mustard 1 tsp dried oregano 220g shredded roast chicken 4 sheets of fresh pasta 200g garlic & herb soft cheese 40g milk 80g grated cheddar cheese Salt and ground black pepper Heat a drizzle of oil in a large non-stick pan that you can use on the hob and under the grill. Add the onion and sliced kale to the pan and fry for 4 minutes until soft. Add the garlic for the last minute of frying before removing the veg from the pan and setting aside. Melt butter in the pan, before stirring in the flour on the heating for one minute. Slowly add the stock a little at a time, only adding more when it comes to the boil. Stir continuously. When the stock is used up, stir in the milk, mustard, oregano, shredded chicken and return the cabbage and onion to the pan. Give it a good stir, season with salt and pepper and gently bring it to the boil. Cut the fresh pasta lengthways into roughly 3cm strips. Place the pasta strips in the sauce, turning it over on the heat until covered. Simmer for around 3-5 minutes, until the pasta is soft and the chicken is heated through. Heat the grill In the meantime, mix the soft cheese and milk together and season with salt and pepper. Take the pasta and sauce off the heat. Push down any pasta that’s poking out the top! Spread the soft cheese sauce evenly over the top and finish with a layer of grated cheese. Grill on a medium heat for 5 minutes, or until the cheese is golden brown #leftovers #roastchicken #onepanmeal
amysheppardfood135,100 görüntüleme • 15 gün önce
Cheesy Lentil Burrito Bowl This is one of those ridiculously easy, veggie dinners that you will ALWAYS be happy that you made. It uses mainly store cupboard ingredients, it tastes so good and you can get it on the table in under 20 minutes. If you've never been sure what to do with pouches of lentils, this is about to become your new favourite recipe It's a proper standby dinner, one that you can have on busy nights when the cupboards are a little bit empty and just pad it out with whatever salad-y leftovers you've got in the fridge. I have written up the recipe for this below and I would love to know if you're going to give it a try, Amy x Feeds 4 Oil for frying 1 red onion finely chopped 1.5 tsp chilli powder 2 tsp paprika 2 tsp ground cumin 1 tsp garlic granules 2 tbs tomato puree 2 x 250g pouches of puy lentils 400g tin of baby or cherry tomatoes 250ml vegetable stock 80g grated cheese (I used a mix of cheddar and mozzarella) Salt and ground black pepper Heat a drizzle of oil in a large non-stick frying pan. Add the onion and fry on a medium heat for 5 minutes until soft. Stir in the spices and tomato puree. Fry for another minute. Add both pouches of lentils with the tinned tomatoes and stock. Season with salt and pepper and give it a good stir. Pop the cherry tomatoes with the back of a wooden spoon and bring to the boil. Simmer on a medium heat for 7-10 minutes, stirring regularly until the sauce has thickened. Cover in grated cheese and grill for a few minutes until melted and golden brown. Serve with microwave rice, tomatoes, sweetcorn, Avocado, black beans, soured cream and tortilla chips!
amysheppardfood1,200,000 görüntüleme • 6 ay önce
AD/ Creamy Chicken & Shallot Scatter Puff Pie Now that my kids are older, Saturday has become a pretty relaxing day for me. Everyone is usually working or fishing or at the gym...so the house is always super quiet. It gives me the chance to do some of the things I love. Reading a book, walking the dogs and cooking in my @hotpoint.co.uk Active Multiflow Oven. Something slow, something cosy, something that we can all eat together when everyone's home. Today I made my Roast Chicken & Shallot Scatter Puff Pie and the crispiest roast potatoes. It's a bit of a labour of love, but a Saturday dinner that you'll always be happy you made. The Active Multiflow means you can cook on 4 shelves at the same time - meaning even cooking and no flavour transfer...And if everyone's running late (like they often are!) I can just leave it in the oven on the 'keep warm' setting until I'm ready to dish up. I have written up the recipe for my Pie below. Let me know in the comments if you're going to be making it this weekend, Amy x
amysheppardfood63,300 görüntüleme • 12 gün önce
Lasagne Pots There are some dinners that you'll make a couple of times and never go back to and there are others that you love so much, you make it every week...this is one of those dinners Once you've got the ragu made, you can get these in the oven in less than 10 minutes. You don't need much beef, so you could actually use leftover bolognese in this if you have it... My new cookbook SPEEDY 10 is out soon and there's a whole chapter of quick beef mince recipes in there... I've written up the recipe for the pots below and the link to pre order Speedy 10 is in my bio! A x Feeds 4 For the ragu: 1 onion finely chopped 1/2 courgette finely chopped 1 small carrot finely chopped 1 stick celery finely chopped 1 clove garlic finely chopped 1 tsp balsamic vinegar 250g beef mince 400g tin chopped tomatoes 125ml beef stock 2 tsp dried oregano 3-4 sheets fresh lasagne sheets 200g of garlic and herb soft cheese 50ml milk 100g grated cheddar cheese Salt and ground black pepper First make the ragu. Fry the onion courgette, carrot and celery in a drizzle of hot oil in a large non-stick pan for 5 minutes. Add the garlic and balsamic vinegar for the last minute of frying. Add the beef mince go the pan and fry until browned. Drain off any excess fat. Add the chopped tomatoes, stock and dried oregano. Season with salt and pepper. Bring to the boil and simmer on a low heat for 45 minutes until cooked. Heat the oven to 200C fan Divide half of the ragu between 4 ramekins or pie dishes measuring roughly 10cm across and 5cm deep. Cut out 8 x 10cm circles out of the lasagne sheets using a pastry cutter. If it's a bit hard to cut, push the lasagne into the cutter edge from the other side. Top the ragu in each of the 4 pie dishes with a circle of pasta. Gently push it down into the sauce. Add the soft cheese and milk to a blender. Season with salt and pepper and blitz until smooth. Top the pasta circle with 1-2 dessert spoon of the cheese sauce. Smooth it with the back of the spoon until iit covers the pasta. Divide the remaining ragu over the top, spreading it out evenly, followed by another circle of pasta and another dollop of soft cheese. Top with grated cheese and bake in the oven for 30 minutes or until heated through and the cheese is golden brown and crisp
amysheppardfood310,800 görüntüleme • 5 ay önce
Halloumi & Red Onion Plait AD / If you're cooking for veggies this Christmas or you just fancy a bit of a change, you have got to try this halloumi plait roast! Grated @YAMAS! Halloumi, sweet red onions, cashew nuts, spinach and cream, baked in golden, crispy puff pastry. This is so lovely to make, it tastes incredible and even the die hard meat eaters are going to love this one! Just have it with roasties, veg and a bit of stuffing...or if you don't fancy a roast, this filling would be AMAZING in 'Sausage' rolls! I have written up the recipe for this below, let me know in the comments if this is your sort of dinner, A x #halloumi #YAMAS #veggieroast #christmasbaking Feeds 4-6 Red onion finely sliced 1 tbsp maple syrup (or honey) 2 x blocks of YAMAS! halloumi 50g unsalted cashews 100g fresh breadcrumbs 3 x eggs beaten 2 sprigs of fresh Thyme leaves 200ml single cream 50g fresh spinach finely chopped Salt and ground black pepper A sheet of ready rolled puff pastry Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes on a medium heat until soft. 1 minute before the end, stir in the maple syrup. Pat the halloumi blocks dry and coarsely grate. Place the halloumi in a mixing bowl. Roughly crush the cashew nuts with the end of a rolling pin so they are the size of large breadcrumbs. Add them to the halloumi with the breadcrumbs, 2 beaten eggs, Thyme, cream, fried red onion and spinach. Season with salt and ground black pepper and give it a really good stir. Roll out the puff pastry. Place the filling lengthways down the centre of the pastry - leave around a 5cm gap of pastry either side of the filling and around 3cm of pastry either end. Flatten the filling out a little and make sure it's evenly spread. Starting in the top left corner cut 1cm diagonal strips into the pastry from the filling outwards. Tuck the ends of the pastry over the filing. Fold the strips of pastry alternately into the middle crossing over each other. When all the pastry is folded up and the filling is encased, brush it with beaten egg. #bakingideas #sundayroast #roastdinner #goodfood #dinnerideas #sotasty #Sundaybaking #meatfreedinner #sausageroll #homemade #comfortfood #roasties
amysheppardfood983,600 görüntüleme • 1 yıl önce
10 Minute Lasagne Pots What if I told you that you could make these little one portion lasagne pots...without using a single saucepan?! Well you can and they are an absolute game changer! A few days ago, I batch cooked a big saucepan of bolognese and now I'm turning it into 3 easy dinners, big enough to feed 4 people! You can freeze them, you can heat them up individually so they're a brilliant standby dinner AND they take less than 10 minutes to get in the oven! I've written up the recipe for the pots below and the details for the bolognese are on my last post A x Feeds 4 700g of bolognese 3-4 sheets fresh lasagne sheets 200g of garlic and herb soft cheese 50ml milk 100g grated cheddar cheese Salt and ground black pepper Heat the oven to 200C fan (425F) Divide half of the (cold) bolognese between 4 ramekins or pie dishes measuring roughly 10cm across and 5cm deep. Cut out 8 x 10cm circles out of the lasagne sheets using a pastry cutter. If it's a bit hard to cut, push the lasagne into the cutter edge from the other side. Top the bolognese in each of the 4 pie dishes with a circle of pasta. Gently push it down into the sauce. Add the soft cheese and milk to a blender. Season with salt and pepper and blitz until smooth. Top the pasta circle with 1-2 dessert spoon of the cheese sauce. Smooth it with the back of the spoon until iit covers the pasta. Divide the remaining bolognese over the top, spreading it out evenly, followed by another circle of pasta and another dollop of soft cheese. Top with grated cheese and bake in the oven for 30 minutes or until heated through and the cheese is golden brown and crisp. #leftovers #budgetcooking #moneysaving #familydinner
amysheppardfood406,400 görüntüleme • 9 ay önce
One Pan Chilli Cheese Lasagne This is one of my favourite recipes from the 'Cheese' chapter of my new cookbook 'Easy 10' I actually can't believe it's out in 11 days - I'm so excited to be sharing these dinners with you! This cookbook is all about using simple, everyday ingredients to make dinners that everyone will love You lot know that I don't do fancy! This is about crowd pleasing, comfort food. So if you don't do fancy either and you just want to actually enjoy cooking and eating lovely food - 'Easy 10' is for you. If you order now, there's 28% off and you'll get it delivered on release day! The link is in my profile and the recipe for the lasagne is below, A x Feeds 4 Oil for frying 1 onion finely sliced 500g beef mince 2 cloves of garlic finely chopped 1.5 tsp of chilli powder 1 tsp of ground cumin 1.5 tsp smoked paprika 1 tsp brown sugar 400g tin of chopped tomatoes 400g tin of kidney beans, drained 600ml beef stock Salt and ground black pepper 4 fresh lasagne sheets Garlic & herb soft cheese 50ml milk 80g grated cheddar cheese Heat a drizzle of oil in a large non-stick pan that can be used on the hob and under the grill. Add the onion and fry on a medium heat until soft. Stir in the beef mince, frying for around 5 minutes or until browned all over. Stir in the garlic, chilli, cumin, paprika and brown sugar for the final minute. Add the chopped tomatoes, drained kidney beans and beef stock. Season with salt and pepper and bring to the boil. Cut each lasagne sheet lengthways into 6 or 7 slices using scissors or a pizza slice. Add them to the chilli, stir until they're submerged under the liquid, simmer for 5 minutes on a medium to low heat, stirring once or twice. In the meantime, place the soft cheese in a bowl, add the milk and season with salt and pepper. Use a fork to whisk until smooth. Heat the grill to medium. Take the chilli off the heat and gently push down any protruding pasta. Drizzle the cheese sauce over the top and smooth it into an even layer using the back of a spoon. Cover in grated cheese before placing it under the grill for 5-7 minutes until bubbling and golden brown. #onepan #recipes #homemadefood #comfortfood #delicious #tasty #dinnerideas #goodfood #budgetcooking #easydinner #moneysaving #familyfood #familydinner #kitchenhack #lovecooking
amysheppardfood332,500 görüntüleme • 1 yıl önce
One Pan Lentil Lasagne I've shared a few lentil recipes recently and every time I do, I get loads of messages asking if you can swap dried lentils for tinned lentils... ...So I thought I'd make a really easy, really delicious One Pan Lentil Lasagne using one of the most underrated ingredients - tinned green lentils! There are very few dinners that I like more than lasagne, but it takes ages and the dishes are just a lot. This cooks on the hob in about 15 minutes, then just finished off under the grill - it's one of those rare and special dinners that's super quick, but tastes like it's taken an hour and a half to cook! I've written up the recipe below and I would love to know in the comments what you think of this one. A x Feeds 4 Oil for frying 1 onion finely chopped 2 cloves of garlic finely chopped 400g tin green lentils (drained) 400g tin of baby/cherry tomatoes (you can use any chopped tomato if you prefer) 1 tbsp honey 1 tbsp oregano 400ml beef stock 4 sheets of fresh lasagne 200g garlic & herb soft cheese 50ml milk 80g grated cheddar cheese Heat a drizzle of oil in a large (approximately cm across) non-stick frying pan with a lid, that can go on the hob or in the oven. Add the onion and fry for 5 minutes on a medium heat until soft. Stir in the chopped garlic for the final minute. Add the lentils and tinned tomatoes along with the honey and oregano. Season with salt and pepper. Use the back of the spoon to squash the cherry tomatoes, before stirring in the stock. Simmer on a medium heat for 5 minutes, stirring regularly. Cut the lasagne sheets lengthways into 5 or 6 strips. Stir the pasta into the lentil bolognese, making sure it's covered. Place the lid on the pan and simmer for 5 minutes until soft. Place the soft cheese in a bowl. Add the milk and season with salt and pepper. Heat the grill to medium Take the lid off the pan and push the pasta down so it's all covered by the sauce. Drizzle the cheese sauce evenly over the top and use the back of a spoon to spread it around so you have an even layer that covers the bolognese. Cover the top in grated cheese and place under the grill for 5-7 minutes, or until the cheese is golden and bubbling. Serve with salad and garlic bread if you like. #Lentil #familyfood #recipes #lentilrecipes #easydinner #quickdinner #homemade #comfortfood #dinnerideas #vegetarian #cheese #onepanmeal #familydinnerideas
amysheppardfood392,700 görüntüleme • 2 yıl önce
1 Chicken 3 dinners - RECIPE 3! Chicken Minestrone This is the final recipe in my mini series - and it's a keeper! I'm not sure if this is a stew or a soup, so you'll have to decide! Adding chicken to minestrone really does take it to the next level - and it's a great way to use up dodgy veg that's lurking in the back of the fridge! This is so easy, really cheap and I actually can't quite believe how filling it was... I've written up the recipe below - Let me know in the comments if you're going to try any of the recipes in this series, A x Feeds 4 1 large onion finely chopped 2 medium carrots cut into very fine chunks 2 sticks of celery finely chopped 40g shredded shredded kale (tough stalks removed) 2 cloves garlic finely chopped Oil for frying 1 tbsp dried thyme 400g tin of chopped tomatoes 1.6 litres veg stock 50g of macaroni 225g shredded roast chicken Salt and pepper -Heat a generous drizzle of oil in a large, non-stick saucepan with a lid -Add the onion, carrot, celery to the pan. Fry on a medium/low heat, stirring regularly for 7 minutes until soft. -Stir in the thyme and garlic and kale - fry for 1 minute. - Add the tinned tomatoes and stock and bring to the boil. -Sir in the pasta and the roast chicken, season generously with salt and pepper. -When it starts to bubble again, turn it to a low-medium heat. Place the lid on the pan and simmer for around 20 minutes on a medium/low heat. Stir a couple of times during cooking. -It's ready when the pasta and carrots are tender and the chicken is heated through
amysheppardfood16,500 görüntüleme • 3 yıl önce
Daha fazla içerik yok.