Homemade Fish Fingers

I really enjoy eating fish but unfortunately my OH only likes it white, plain and covered in either breadcrumbs or mixed with mash potato – i.e. fish fingers or fish cakes! So if I make myself a fish pie or cook myself a piece of fish it is just for me, although I am trying to get the boys to like fish so I can share the fish supper love with them!
So when Keith said that the theme for this weeks Recipe Shed is TASTE OF THE SEA, I thought I would wow you (ha ha!)  with my homemade fish fingers which the OH will at least eat – even though he says afterwards that they taste too fishy for him and he prefers a well know fish finger that used to have a man with a white beard advertise them!

1 decent sized cod steak per person, cut into equal strips (about 4)
1 weetabix (optional)
100g breadcrumbs
1 egg, beaten
1 lemon zest
oregano (or you could use parsley if you prefer)
black pepper
olive oil
*Pre-heat the oven to 200oC/18oC fan
* Lightly grease a baking tray with olive oil
*cut the cod steaks into finger portions
*mix the breadcrumbs, (weetabix), lemon zest, black pepper and oregano together and place in a flat dish or plate
*put the beaten egg into a bowl
*dip the strips of cod in to the egg
*then put the egg covered strips into the breadcrumbs
*once all the fingers are covered place baking tray into oven and cook for about 22 minutes
* once cooked dish up straight away and I think they are best served with homemade chips and peas 

Recipe Shed

DAY 10

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Slow Cooker Vegetable Soup

I actually like eating vegetarian meals and would eat more but my boyfriend is a typical carnivore in that he moans if there is no meat on his plate! the only non meat meal I can make that he will eat and not complain about is a vegetable soup.
So I am sharing an ultra healthy and frugal recipe! My soup recipe is actually my ‘whatever veg is left in my fridge drawer’ flavour!! Plus it is cooked in the slow cooker which makes it VERY easy to make.

Vegetable Soup

I used the following vegetables (which was what I had in my fridge & cupboard)
1 large potato
1 onion
2 leeks
3 carrots
1/2 cauliflower
1 bunch of asparagus
1/2 sweet potato
1 chunk of butternut squash
1 tin of chopped tomatoes
1 1/2 – 2 pint of vegetable (or chicken) stock
& black pepper for seasoning


Roughly chop all of the veg and place into the slow cooker
Add the stock, tomato & seasoning


Put the slow cooker on the lowest setting and leave to simmer either over night or while you are out to work or all day while you look after the kids
Then once the veg is cooked and you can easily insert knife switch the slow cooker off
Put the veg mixture into a blender and whizz until smooth

Taste to see if you need any further seasoning and then serve and enjoy
This will generously serve 4 adults and I find it makes tasty baby food aswell!!


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Saucy Sausage Stew

Recipe Shed
This weeks Recipe Shed theme set by Keith is SAUSAGES. I do love a good banger *ahem* and since I joined Slimming World back in May I haven’t had any because from a healthy eating plan point of view, they are just too high in syns (which won’t mean much to any non SW members but in a nutshell, they are baaaaad for me!). However, I do still make sausage inspired meals for Burton and his daddy and this one is very tasty. It’s another one of those store cupboard recipes that you can make from most things you may have in your kitchen.

**please note that if you are on a SW eating plan, then you could use quorn sausages in this stew which would make it very low in syns**

Saucy Sausage Stew


Olive oil
1 onion, finely chopped
2 leeks, finely chopped
4 rashers streaky smoked bacon, chopped
1 tbsp tomato purée
1 x 400g can chopped tomato
1 tbsp dark brown sugar
A beef oxo cube
150ml water
2 thyme sprigs
A couple of dashes of Worcestershire sauce
1 x 400g baked beans
1 red pepper deseeded and chopped
1 x 450g pack of good quality herby sausages, already cooked & chopped into bite size chunks


Heat 2 tbsp oil in a large saucepan. Add the onion, leek and bacon, then cook for 5-10 mins until softened.
Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, thyme, Worcestershire sauce and the water, then bring to the boil.
Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
Meanwhile, heat oven to 190C/170C fan/ gas 5.
Add the sausages to the beans mixture and place into oven proof dish then either:
1). cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven and serve with baked potatoes.
2). top stew with sliced boiled potatoes or mash and add some grated cheese and cook for 30 minutes

Can be made up to 2 days in advance and reheated in a low oven or on the hob.
Could also be made in a slow cooker

Don’t forget to check out the other sausage inspired meal ideas over at Keith’s

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My Grandparents Homemade Fishcakes

This is the first time I have joined in with Keith’s Recipe Shed linky, merely because the last two times it has been live I hadn’t managed to cook with the chosen ingredient! However, as the theme this is Recipes That Have Been Handed Down I was able to cook my recipe in time 🙂

This recipe is one of two recipes that has been handed down by my (maternal) grandparents and it brings back so many happy memories of them, my brother, my parents and I sat at my grandparents dining room table tucking into these yummy fishcakes. Both of the recipes I have picked up from my Nanny and Na (the other is Corned Beef Hash) are cheap to make as times were hard when they were bringing up my Mum and uncle and so they needed to find affordable healthy but delicious meals for their family.
These fishcakes are made from tinned pilchards in tomato sauce – now don’t get me wrong there is no way on earth I could eat these fish straight from the tin (yuk!), but mixed with potato and made into fishcakes they taste delicious. Honestly, it’s true. I make these for Burton and his Daddy and I have to tell the latter that I am using tinned salmon because the first time I made them and told him the truth he wouldn’t eat them! Now I tell him I use salmon with ketchup he eats them!! So any doubters out there, trust me when I say they are really tasty.
The ingredients are store cupboard ones and for family of four based on 2 fishcakes each (plus baked beans) this only costs about £1 a head – less depending on the brands you use.
So to make these Fishcakes you will need:

1 large tin of pilchards in tomato sauce
Enough potatoes to feed 4 people (sorry I always guess!), peeled and chopped
1 egg beaten
Pepper for seasoning
Something to fry them in – my grandparents used to use lard! I use olive oil or a low cal spray
Flour Or
Crushed weetabix – a new addition by me as I ran out of flour so I used weetabix and it’s nicer!

Boil the potatoes until cooked and allow to cool
Then add the pilchards and mash well
Add pepper for seasoning enough to your own taste
Chill the mixture for a few hours in the fridge.
Using the chilled fishcake mix, make 8 balls and slightly flatten and dip in the egg and then coat with the flour or weetabix
Heat some oil of choice in a large frying pan and brown each side
Place in oven on a moderate heat to warm through
Serve with either baked beans, salad or just ketchup and bread and butter

I actually think these are better the next day when I only have to re-heat them in the microwave. So if you have the time I would make them as above one day, and then have them the next day reheated instead.
I hope you will enjoy them as much as I do.

Recipe Shed

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