lockdown recipes Archives - myrealfairy.com

Easy Soda Bread Without Buttermilk

Nothing quite like the smell of fresh baked bread is there? With this easy soda bread without buttermilk recipe you can get just that without all the kneading, proving and above all, without the waiting!

Most recipes for soda bread include the traditional buttermilk. I couldn’t get hold of it so used another home method of converting your milk into buttermilk. As with everything to do with this recipe, I did it the easy way. Put one table spoon of fresh or bottled lemon juice into your jug of milk. Within 5 minutes it’s doing its thing and turning into buttermilk.

4 from 1 vote

Easy Soda Bread Without Buttermilk

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

If you cant find buttermilk then this is great for you, if you can then use it and don't add the lemon.

Servings: 8

Ingredients

1 tbsp Lemon juice
300 ml Whole milk
450 grammes Plain flour
1 tspn Bicarbonate of soda
1 tspn Salt

Instructions

Pour the milk into a jug and add the lemon juice.
Leave to stand for 5 minutes for it to turn into buttermilk
While this is happening weigh out your other ingredients
Put the flour, bicarbonate of soda and the salt in a large mixing bowl
Pour in the buttermilk and combine together into a large ball
Don't overwork but just form into the ball
Place on a lined and floured baking tray
Cook for 35-40 minutes on 180oc for a fan oven
Test by putting in a wooden cocktail stick and if it comes out clear then it's done. Also tap on the bottom of the loaf and if it sounds hollow then that is a great sign

You’ll be so delighted with this bread, it has the look and taste of a deep tasty farmhouse style loaf.

I enjoy mine with lots of butter and cheese while my boys tend to go for black currant jam generously spread right up to the edges.

Have a go and let me know how it turns out, I always love to hear.

If you are in the mood for some quick recipes while this is in the oven then try my One Step No Churn Ice Cream or Easy Lemon Curd.

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Red Cherry Pepper Dip

This dip is packed full of punch and is equally good on burgers as it is on the buffet table ready for breadsticks and crunchy carrots to be dipped in generously.

These little cherry peppers have a heat to them which isn’t overpowering on the palate, it’s more of a warm sweet taste which doesn’t leave you reaching for gulps of water.

My other half came home from our local shops the other day with a huge great big tub of these little gems. After seeing them in the fridge for about a week I knew that I would have to do something with them as they didn’t seem to be disappearing no matter how many we ate! There’s only so many times that you can put them on the side of the plate as an accompaniment so I set to work on a recipe. I played around with the different types of flavours I wanted to have and as I wanted to make the most of the sweet taste these peppers had to offer.

In this recipe you can alter the quantities of red peppers to shallots as takes your fancy and you can use standard flaky salt instead of the fancy Himalayan pink salt I wanted to try out.

What is fabulous about this recipe is that it’s very easy to make, very quick and leaves you with 2 jars of this delicious cherry pepper dip.

4.63 from 8 votes

Cherry Pepper Dip

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: Side Dish

Servings: 8

Author: mainy - myrealfairy

Ingredients

25 Cherry Peppers pre cooked. Do this by baking in a covered dish in the oven for 20 mins on a medium heat.
3 small Shallots
1 large Garlic Clove
4 tbsp Olive Oil
1 tbsp Tomato Paste
1 tbsp White Wine Vinegar
1 tsp Sugar

Instructions

Place the olive oil and shallots in a deep saucepan and cook gently for 5 minutes.
Crush the garlic and add this along with the salt to the shallots.
Cook for 2 minutes.
Add vinegar, sugar and tomato paste and stir well.
Add cherry peppers and stir.
Leave to cool for 5 mins.
Place all the ingredients into a food processor and blend until smooth.

This dip makes a great gift too. Who can resist something that tastes so good and they can actually make use of. Place the mixture into nice looking pots which are sterilised and will produce an air tight seal when closed. Yummy!

If this has made you feel in the cooking mood then have a look at this Easy Soda Bread recipe which is a wonderful partner to this Red Cherry Pepper Dip.

If you like this recipe then please rate it using the stars index in the comments section. I’d love to hear your views too. Enjoy!

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Tasty Tomato Chutney

I wanted to make full use of all the beautiful tomatoes we have grown in the garden this year so I have developed this Tasty Tomato Chutney. It’s been our best year so far with our tomatoes and I am pleased as punch with how it has turned out.

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We set about with our raised beds this spring at the end of our garden. It’s been a learning experience which is still playing out due to it not being the end of the season yet for root vegetables. I’ll let you know how we get on soon. However, our tomatoes are coming on fantastically and growing up and around our patio pallet garden which is brilliant.

The tomatoes which we have used are a combination of tiger tomatoes which are striped hence the name I guess and standard red tomatoes which my youngest and I grew from the seeds of a fresh tomato which was bought from the supermarket at the start of the year. We were preparing our lunch one day and he asked if we could plant the seeds and we did. I honestly didn’t think much would come of it but low and behold it did and the plants are strong and producing lots of fruit.

I hope you enjoy this recipe and see how easy it is to make fresh chutney with a few ingredients.

Use a really sharp knife to cut a cross in the skin before pouring the boiling water over. This way after 5 minutes you can push the tomatoes out of their skin which isn’t needed in the recipe.

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The chutney is ideal as a little accompaniment to most other supper or lunch dishes and can even be added to vegetarian or meat stews for added richness.

Tasty Tomato Chutney

Prep Time

10 mins

Cook Time

45 mins

Cooling time

10 mins

Total Time

55 mins

A super easy Tomato Chutney packed with flavour

Course: Side Dish

Servings: 8

Author: mainy - myrealfairy

Ingredients

500 g Tomato
250 g Onions
100 g Brown sugar
1 clove Garlic
75 ml Red or White wine vinegar
Half tspn Paprika Optional

Instructions

Cut a cross in the skins of the tomatoes and pour over boiling water in a bowl.
Leave to stand for 5 mins and then carefully remove the skins which should peel off easily now.
Chop the onions roughly and then mince the garlic. Place in a large heavy bottomed saucepan.
Place all the other ingredients on top and bring gently to the boil stirring all the time.
Simmer gently, stirring frequently for approx 45mins
You are looking and feeling for a soft jam like consistency.
After about 30 mins, spoon out a small amount, set aside to cool. Then try it for personal taste.
When you are happy, continue for the full amount of time.
Leave to cool slightly then place in your sterilised jars and leave to fully cool.

Recipe Notes

Enjoy with cold meats or cheese. Also try out my Soda Bread recipe as these goes amazing well together.

Have Fun! Mainy

Let me know how you get on if you make yours. Also rate the recipe please.

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Seriously Tasty Cheese Scone Recipe

Cheese Scones

When I was a young girl and staying with my nan on the weekends she would often bake with me. I remember the feel of the oversized apron tied around my waist, folded in the middle so that it wouldn’t trip me up.

One of the staple things we would bake together was scones; plain, fruit or cheese, all these would be made with her big hands over my little ones.

So, when I was looking for a tasty bake to make with my boys then cheese scones were a favourite choice.

The recipe and method are straightforward and ideas for moulding together quickly for a warm and wholesome savory treat.

4 from 1 vote

Seriously Tasty Cheese Scones Recipe

As the title says, these are seriously tasty and what's more is that they can be made in the blink of an eye!

Ingredients

200 g Plain Flour
3 tsp Baking Powder
Half tsp Salt
50 g Butter
100 g Cheddar Cheese
20 g Parmesan Cheese optional
60 ml Cold Water
60 ml Milk
1 Egg used for glazing

Instructions

Pre heat oven to 200 ºC (185 ºC if using a fan oven)
Measure and put the Flour, Baking Powder and Salt into a mixing bowl
Combine well
Add the Butter and rub together with the tips of your fingers until it looks and feels like wet sand
Grate the Cheese and mix through with a large spoon
Add the Water and Milk
Work together with your hands but don’t hand longer than necessary
Put out onto a lightly floured surface
Press down to a thickness of 2cm and cut out in rounds approximately 5cm wide
Put onto a baking tray and cook for 15mins until golden
Allow to cool a little on a wire rack.

If you fancy another easy comfort food dish that you can make while you’ve got the oven on then try my Easy Toad in the Hole recipe

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Thank you nan, this ones for you.

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Perfect Pineapple Cake Recipe

Perfect Pineapple Cake Recipe for lockdown in easy picture guide steps…..

This is moist, sweet and a delight to the taste buds. My Step by step picture guide makes it super easy to make. You can also Jump to Recipe

I love a good cake and my family loves baking day too! Who doesn’t love the smell of baking coming from the kitchen and knowing that soon there will be the delicious offerings available to taste.

This cake is made very moist by the addition of the syrup from the canned pineapple. You can use fresh pineapple of course, just make sure if you do that you rescue every bit of juice that you create so that you can add it.

4.8 from 10 votes

Perfect Pineapple Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Soft, sweet and perfectly baked. This easy pineapple cake will be a treat for everyone.

Course: Dessert

Keyword: cake

Servings: 12

Ingredients

3 Eggs
150 g Caster Sugar
565 g Can of Pineapple chunks in syrup
300 g Self Raising Flour
1 tspn Baking Powder

Instructions

Break the eggs into a bowl and whisk with a hand or electric whisk.
Whisk the sugar into the eggs.
Put the whole can of pineapple chunks and syrup into the mixture.
Add Flour and Baking Powder. Mix well.
180 degrees for 35-40 minutes
Check if it's cooked using a cocktail stick. Put in the centre of the cake and if it is clear when you remove it then it's done.

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If you like the look of this recipe then why not try some of these too:

Easy Soda Bread Without Buttermilk

Easy No Churn Ice Cream With Salted Caramel Baileys

Easy Lemon Curd

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One Step No Churn Ice Cream with Salted Caramel Baileys

Honestly this ice cream recipe is so easy that it barely makes a full post, I just need to shout it from the rooftops so that everyone can hear.

You don’t need an ice cream maker, you don’t need to stir it part way through the freezing process, it really is One Step No Churn Ice Cream. My other half loves his Baileys or Irish cream liqueur. Just to be clear, this post is not sponsored or endorsed and I haven’t been paid mega bucks *I wish!* to endorse any brand. It’s purely his treat and this salted caramel version was screaming out to be poured into this creamy ice cream.

The quantities I have included in the recipe below make enough for 4 tubs of this gorgeous ice cream. If you want to make for fewer people then it’s still perfect if you half the quantities and make less.

The addition of the alcohol does make it a bit smoother and easier to scoop. Can you make it without the alcohol?…Sure, there are so many varieties to choose from. Salted Caramel syrup without the liquer part will be just as tasty.

One Step No Churn Ice Cream with Salted Caramel Baileys

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5 from 4 votes

One Step No Churn Ice Cream with Salted Caramel Baileys

Prep Time

5 mins

freezing time

5 hrs

Probably the easiest ice cream you will ever make. The most delicious too! This will make 4 medium tubs similar to the luxury brand ones from your local supermarket.

Course: Dessert

Servings: 16

Author: mainy - myrealfairy

Ingredients

600 ml Double Cream
390 g Condensed Milk Sold in cans
3 tbsp Salted Caramel Baileys Irish Liqueur Or supermarkets own brand

Instructions

This is a one step recipe....
Place all of the ingredients into a mixing bowl, whisk until soft peaks are formed.
Pour into a suitable freezable container with a tight fitting lid. Place in the freezer for 5hrs or more.

Recipe Notes

Ready to eat after 5hrs of freezing. Lots of different flavours to choose from. Experiment and enjoy!

Mainy

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Pesto made with carrot tops. You have to try this!

This dish is so easy to make and the idea that you can make super yummy pesto made with carrot tops is a great idea. The amount of green carrot tops that just end up in the food bin is really daft and finding that they can be put to good use is pretty cool.

We have been growing vegetables this year which you can see in my free pallet patio garden post and you can actually see the carrots as they started off there. They have come out all shapes and sizes which is really cute.

We eat lots of pasta at home and it’s a really quick supper for our family which can fit in with our busy homelife. Pesto has long been a favourite but I had rarely made it before. Then when I was looking for ways to use the leftovers from some of my home grown vegetables I stumbled across someone saying to try it in pesto. I adapted the general idea and had a play and came up with this recipe which is quick, easy and very adaptable to the amount of ingredients you have to hand.

One of the many advantages of this recipe is that it’s an all in one recipe. Everything into the mixer and blitz for a couple of minutes.

Once made you can store for up to two weeks in an airtight container in the fridge. Try it out on chicken or tofu too.

4.34 from 3 votes

Pesto made with carrot tops

Prep Time

10 mins

Total Time

10 mins

This delicious Pesto made with the leafy green carrot tops adds a new dimension to Pesto Pasta. Also great to be smothered over meat or vegetables for your BBQ or main meal

Course: Main Course

Servings: 6 people

Author: Mainy - myrealfairy.com

Ingredients