Warning: session_start() [function.session-start]: open(/tmp/php_sessions/sess_12ec092011d908e2c093b643345e5fd4, O_RDWR) failed: No such file or directory (2) in /var/sites/m/mydaddycooks.com/public_html/wp-content/themes/Divi-2/header.php on line 1
Lunch | Nick Coffer | My Daddy Cooks
[VIDEO] Cheats “Pain au Chocolat” (chocolate croissants)

[VIDEO] Cheats “Pain au Chocolat” (chocolate croissants)

These are brilliant, if I say so myself! Joking apart, if you like your recipes to be quick, easy and more than a little cheaty, you will love these. They are the perfect treat to have up your sleeve when you find yourself with an unexpected play date and more children than you bargained for in your home after school. Proper pain au chocolat are, to say the least, tricky to make. These ones use a block of puff pastry and some chocloate to create a simple treat – lovely after school, in a lunch box or even as a cheeky part of breakfast. Plus, as with all my recipes, they are totally foolproof! Makes 9 pieces Preparation time: 10 minutes Total cooking time: 10-12 minutes 1 packet (320g) all butter puff pastry sheet (ready rolled) 100g good quality milk chocolate bar, broken into pieces 1 egg, beaten Pre-heat the oven to 220ºC/450ºF/Gas Mark 7 Unroll the pastry and lay the sheet out in front of you. Using a sharp knife, cut the pastry into 9 equally sized rectangles by dividing the pastry into 3 lengthways and then widthways. Divide the chocolate into 9 equally sized portions. On the narrow edge of one of the pastry rectangles, place a portion of the chocolate and roll the pastry up. Squash down a little on the edges of the pastry roll to seal it and crimp the edges lightly with a fork. Brush the top of the roll with some beaten egg and put it on a greased or non-stick baking tray. Repeat the process for the remaining pieces of pastry....
[VIDEO] Four brilliant healthy lunchbox ideas

[VIDEO] Four brilliant healthy lunchbox ideas

I did some work with Total Greek yoghurt over the summer and my challenge was to create 9 fun, tasty and healthy new lunchbox treats which would make a change from jam sarnies or salt and vinegar crisps. You have already seen the instant chocolate mousse which I posted earlier on in the week and here are four further delicious recipes. Probably my favourite of the four is my lamb gyro. It’s my take on the classic lamb sandwich, so synonymous with Greece. I had to be careful to ensure that the lamb stayed soft, moist and succulent when cooled down and I can promise you that it does if you follow my technique. Neither of my two kids are of school age but these gyros have become an instant hit in the house. As has the peanut butter dip. After all, Archie loves yoghurt and he loves peanut butter – what is not to like in mixing the two?! Plus it’s a great way to serve fruit slices… The fruit smoothie works brilliantly for breakfast as well as lunch. And the pasta salad uses the yoghurt in place of mayonnaise. A lighter choice, a different flavour – and a lovely snack, enhanced by some moreish crispy bacon. Peanut butter and Greek yoghurt dip This dip takes no time to prepare and is a great accompaniment to fruit. Feel free to slightly up the quantity of peanut butter if you would prefer your dip to be more, well, peanut buttery! Preparation time 5 minutes 3 tbsp Total Greek Yoghurt 2 tbsp smooth peanut butter A sprinkle of ground cinnamon...
[RADIO] Bacon, pea, red onion and cream pasta

[RADIO] Bacon, pea, red onion and cream pasta

As part of the first edition of my new show, Nick Coffer’s Weekend Kitchen (in it’s new Saturday midday slot), I pre-recorded a delicious recipe at home – bacon, pea and red onion pasta, with a creamy sauce. As I have said before, we eat pasta at least three times a week in this house and I particularly love pastas where the sauce is ready in the time it takes for the pasta itself to cook. When you consider that I always have rashers of good quality bacon in the freezer as a perfect “just-in-case” ingredient, it’ll come as no surprise that bacon pastas are a regular occurrence here too! This bacon, pea and bacon pasta is a classic, and a dead easy classic too. Impossible to get wrong, and impossible not to like. Here is the 4 minute recording of me cooking this live in my kitchen: http://www.mydaddycooks.com/wp-content/uploads/2011/01/baconpasta2.mp3 And here’s the full recipe (adapted from the 2 people recipe from the radio to serve a family of 4 people). If you want the full 10 page fact sheet from the show, full of great recipes, head over to the show’s BBC page. Farfale with a bacon, pea and red onion sauce Serves 4 Preparation time 5 minutes Total cooking time 15 minutes 400g pasta (farfale or penne work well) 1 red onion, finely sliced 6-8 rashers good quality cured bacon, sliced 3 handfuls frozen peas 2-4 tablespoons of crème fraîche Good squeeze of fresh lemon juice Salt and freshly ground pepper Freshly grated parmesan Cook the pasta according to the instructions on the packet. In a frying pan...
Easy Hummus Recipe

Easy Hummus Recipe

I was all set do post a new video this week but was struck down by a horrid sickness bug. Then I was looking through some photos on my camera and came across some photos taken when Archie and I made this easy hummus recipe 3 weeks ago so I thought I would post the recipe – and the photos – on the blog! It is no exaggeration to say that we would be lost without store-bought hummus. Archie eats it at least once a week. On this particular occasion, there was none in the house – and he was adamant that he wanted hummus for lunch! Luckily I had a tin of chickpeas in the cupboard (I always keep a tin to hand to chuck into hearty soups or stews) and we also had some tahini (sesame) paste too. Admittedly tahini paste is not something you’d expect to have randomly in your cupboard but I had used it for a dip some months ago. It smelt fine so I decided we would make easy hummus! I know that it’s easy to open a pack of store-bought hummus but it’s also really satisfying to make it yourself. Our version was really zingy, had a lovely, thick texture and tasted deliciously fresh. Served with a dusting of mild paprika and some crispy pitta, it turned into a lovely lunch – wolfed down by both Archie and his daddy! You can adjust the quantities as you wish. Taste the hummus and add extra lemon or tahini if you think it needs it. Also, add extra water if you want a looser...
[RADIO] Courgette, parmesan and sun-dried tomato muffins

[RADIO] Courgette, parmesan and sun-dried tomato muffins

To this day, my cheese and vegetable muffins remain one of the top three most popular recipes on this blog. For my BBC Three Counties Radio Show, “Three Counties Kitchen” last Sunday evening, I cooked a brand new savoury muffin recipe. I may actually even prefer it to the original on this blog! If you want to hear the recipe from my BBC radio show, click on the player below: http://www.mydaddycooks.com/wp-content/uploads/2010/09/muffinsfull_1-2.mp3 Makes 12 large savoury muffins Preparation time 15 minutes Cooking time 20-22 minutes 310g self-raising flour 1 large/2 small courgettes 150g freshly grated parmesan 8-10 sun-dried tomatoes in oil, sliced 250ml milk 80ml olive oil 2 eggs Salt Preheat your oven to 180°C/350°F/Gas Mark 5. Mix together the cheese and the flour, then coarsely grate the courgette into the bowl and, finally, add the sun-dried tomatoes. Add the milk, olive oil and eggs and mix to a lumpy, fairly thick batter. Lightly oil the muffin tins and fill each individual cup to the top with the muffin mix. Bake in the middle of the oven for 20-22 minutes. The muffins are ready when they are golden on top and fairly dense to the touch. Best served warm, 5 to 10 minutes after coming out of the oven but they can last a few days in an airtight container or several weeks in the freezer. If you are not eating them on the day they are cooked, just bring them to life quickly again with 20 seconds in a...
[RADIO] Three very lovely barbecue dishes

[RADIO] Three very lovely barbecue dishes

Listen to the show here: http://www.mydaddycooks.com/wp-content/uploads/2010/07/bbqexpert-AAC-128Kbps.mp3 Lorna Milton invited me to be in her “expert hot-seat” and cook 3 barbecue recipes. I thought the use of the term “expert” was a little amusing as I am renowned for being completely unable to light a BBQ! I am fine once (and if) it has got going, but the wait can sometimes be a tortuous one. Anyhow, all worked pretty well this time round and I made Lorna the following very tasty BBQ dishes. Five Spice and Honey Chicken This is a lovely, sticky and sweet marinade which lends itself to pretty well any kind of meat, fish or vegetable. 8 skinless chicken legs/thighs 5 tbsp soy sauce 5 tsp liquid honey 2 tsp five spice powder 3 cloves garlic, chopped 2 cm cube of fresh ginger, chopped Some freshly ground pepper 15g fresh coriander, chopped Mix together all the marinade ingredients and marinade the chicken pieces for a couple of hours in the fridge, turning from time to time to make sure all the pieces get well-covered. Bring the chicken back to room temperature before putting it on grill. Cook the pieces for about 15 minutes on a medium-hot part of the grill, turning them every few minutes to ensure the chicken doesn’t burn. Serve when the pieces are cooked through to the bone. Mildly spiced lemony tilapia This marinade paste uses mild spices, yoghurt and lemon to add flavour to a plain fillet of tilapia. Tilapia is one of the few fish fillets which can be placed directly on the grill and not fall apart. I have seen the...
Page 1 of 3123

Warning: Unknown: open(/tmp/php_sessions/sess_12ec092011d908e2c093b643345e5fd4, O_RDWR) failed: No such file or directory (2) in Unknown on line 0

Warning: Unknown: Failed to write session data (files). Please verify that the current setting of session.save_path is correct (/tmp/php_sessions) in Unknown on line 0