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Under 15 Minutes | Nick Coffer | My Daddy Cooks
[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...
[VIDEO] BBC GoodFood Show – No-cook Parma ham carbonara

[VIDEO] BBC GoodFood Show – No-cook Parma ham carbonara

I was thrilled to be invited to cook at the BBC Good Food Show’s event at Westfield London, alongside some brilliant guests like Jose Pizarro, Masterchef champion Tim Anderson (together with Sarah and James from the show too) and Giancarlo and Katie Caldesi. Archie joined me on stage and we cooked three dishes – my no-fry Singapore noodles. no-cook carbonara pasta (recipe below) and my tiffin cakes too. [Apologies for the slightly odd angle of recording of this video! I simply perched my camera on the work surface just before going on stage!] As ever, I had no idea whether Archie would come on stage with me or not but, as you will see in the video, he literally ran on stage to join me. What I find interesting is that, as he gets older, he is much more interested in cooking and preparing his own ideas alongside me (albeit often fairly inedible!), rather than cooking what I am cooking. I really like this show of independence and I see it frequently in my kitchen at home. I chose the three recipes (all from my book) as I wanted to show how cooking fresh and tasty recipes at home needn’t be time consuming or difficult. I love the Singapore noodle recipe as the vegetables are baked in the oven, rather than fried in a wok. This is a perfect twist on the classic dish if you have young helpers in the kitchen. The tiffin remain the most clicked on recipe on this blog and the carbonara is part of a whole chapter of the book of no-cook pasta sauces....
[NEW VIDEO] Archie & me cooking at Real Food Festival (2 book recipes!!)

[NEW VIDEO] Archie & me cooking at Real Food Festival (2 book recipes!!)

I was thrilled to be invited to cook at the Real Food Festival at Earls Court on Sunday – and here is the full video of me and Archie cooking two recipes from my new book (which is available for pre-order for only £9.45 by clicking here to Amazon)! We cooked my Mexican Lasagne, which is basically a deliciously easy chilli con carne, layered with flour tortillas instead of lasagne sheets. Possibly my favourite recipe in the book. We also made my “no-cook smoked salmon, lemon, cheese and dill” pasta, part of a whole chapter in the book where the sauces literally require no cooking. You’ll understand that I can’t yet post the full recipes here on the blog but if you watch the video, you’ll soon see how they are made. As ever, all I can commit to is being there on stage myself. There is no guarantee whatsoever that Archie will want to cook with me on stage. As it so happens, this time round he seemed more than happy to be on stage with me. Indeed, he was with me throughout our whole slot on stage, creating more messy havoc than I fear the lovely Valentina Harris and her extra patient assistant, Sancha, could possibly have imagined was coming their way! Still, Jo and I will always remain vigilant to where Archie is at, and coming on stage with me will always be 100% his own choice. Sunday also marked a big day as it was the first public airing of my book! I was really proud to have 2 copies standing on the worktop with...
[Radio] Fudge Recipe | Delicious vanilla fudge

[Radio] Fudge Recipe | Delicious vanilla fudge

There’s just about enough time left for you to make this wonderful vanilla fudge before Valentine’s Day. Trust me – make these and wrap them up with a little bow and you will be a Valentine’s hero. I made them yesterday on my BBC Radio Show and they were fabulous. I’ll be honest, unusually for this blog, these are very much a grown up recipe to make. The sugar/butter/milk mix gets very hot and I certainly wouldn’t consider letting Archie anywhere near the boiling saucepan. He didn’t care – and was only too happy to eat the finished product! This recipe will give you soft, melting, sweet and crumbly fudge. Perfect for Valentine’s Day – or any other day for that matter – when only a decadent little sweet treat will do. Better still, you can make them from ingredients which you will more than likely have in your fridge and cupboards. Even if you don’t have the condensed milk, I reckon you can substitute it by doubling the milk quantity, especially if you are using full-fat milk. In other news, Archie and I have been in the kitchen quite a bit this week, in amongst the chaos of our life with our little baby Matilda. I’ll be switching on the cameras very soon and posting a video on here imminently… Listen to my full audio walk-through of the recipe here: http://www.mydaddycooks.com/wp-content/uploads/2011/02/fudge.mp3 Valentine’s Vanilla Fudge Prep time 5 minutes Cooking time 15 – 20 minutes 150ml full-fat or semi-skimmed milk 170g condensed milk 375-400g caster sugar 100g butter Good drop of vanilla extract Method: Mix the sugar butter and...
[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...
[VIDEO] How we make perfect poached eggs for breakfast!

[VIDEO] How we make perfect poached eggs for breakfast!

***Introducing a third camera in this video, the overhead HobCam!!*** Archie is very particular about his eggs! If they get served with a hard yolk, preventing him from having his ceremonial yolk bursting, he will probably refuse to eat the whole thing! Poaching eggs is the best way to get his eggs right. But there is a bit of urban legend surrounding perfect poached eggs. They are meant to be difficult, temperamental and easily messed up – but they really truly needn’t be. If you follow just a few key words of advice, you will also be able to make perfect poached eggs, without any need for gimmics such as clingfilm, egg poachers or any other specialist equipment. The first big rule with poaching eggs is to use very fresh eggs. The purists will tell you they need to be 36 hours old. Ignore this! That is a logistical impossibility for anyone not buying their eggs on a farm. All you need to ensure is that your eggs are as fresh as they possibly can be. Buy the freshest eggs you can find in the shop (I usually dig deep as they newest eggs are usually at the bottom of the pile) and poach them, where possible, within a day of buying them. That said, I have still made successful poached eggs which were more than a few days old. And this leads me on to the second rule… …always add vinegar to the boiling water. It helps the egg white solidify. If your eggs are a little older, add a little more vinegar to compensate. As you can see...
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