supper 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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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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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

100 ml Rapeseed Oil
1 bunch Green leafs from carrot tops
1 clove Garlic
10 leaves Basil
1 handful Hazelnuts
25 grammes Parmesan cheese

Instructions

Wash the leafy tops of the carrots well in cold water to remove any soil
Peel a garlic clove
Put all of the ingredients into a small blender with a chopping setting.
Whizz for approximately 2 minutes until it is all chopped to a smooth paste

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The Best Butternut Squash Recipe

I like to try all the different vegetables on offer and this week I had an organic box delivery which had a great Butternut Squash nestled inside.

I wanted to make the most of what I could do with it so I have devised the best butternut squash supper recipe I can imagine which is great for all the family.

Luckily my boys and OH love their food and will try all the different dishes that I come up with. My eldest son loves sweet potatoes and I think that the butternut squash looks very similar. They have had it before but not like this, being made the star of the show!

The Best Butternut Squash Recipe — Quartered and with the seeds removed

4.8 from 5 votes

The Best Roasted Butternut Squash Recipe

The Best Butternut Squash Recipe

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

The Best Butternut Squash Recipe. Great for all the family to enjoy.

Course: Main Course

Servings: 6 people

Author: mainy - myrealfairy

Ingredients

1 Butternut Squash
1 tbsp Olive Oil
Salt and Pepper To personal taste
200 g Quinoa
50 g Parmesan Cheese

Instructions

Slice the Butternut Squash into 4 or 6 slices depending on how large it is.
Place on a baking tray with lining paper
Sprinkle on the olive oil
Add salt and pepper to taste
Roast in the over for 40 minutes
Cook the Quinoa for the required time depending on pre cooked or part cooked.
Take the Butternut Squash out of the oven and immediately grate over the parmesan cheese.
Serve straight away with the cooked Quinoa.

Recipe Notes

Tastes great with shredded cabbage!

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I’d love to know that you think of this supper dish and if you are a fan of butternut squash.

If you like easy, delicious recipes then I think you will love my Easy Focaccia Bread. Try these two together and wow your friends and family.

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Plantain and Mango Curry – Easy and Delicious

When I was travelling I enjoyed the taste and versatility of Plantain. If you have not come across or cooked with it before it looks like a large banana which it is but this type needs to be cooked before being eaten.

In this recipe I have paired it with mango and onion for a fruity light curry. I prefer a mild curry and my other half likes something with a bit more kick to it. This dish is perfect if you want to turn up the heat, just add more crushed chillies sprinkled on top as a garnish and then everyone is happy!

Plantain and Mango Curry

Prep Time

10 mins

Cook Time

32 mins

Total Time

42 mins

A Fruity Curry which can be made to suit all levels of heat. A great source of energy and vitamins.

Course: Main Course

Cuisine: Worldwide

Servings: 4 people

Author: Mainy - myrealfairy.com

Ingredients

2 Plantains
1 Tin of Mango in syrup
1 medium Onion
1 teaspoon Turmeric
1 teaspoon Cumin
2 cloves of Garlic
0.5 teaspoon Dried crushed Chillies
2 cups of water
2 tablespoons Rapeseed Oil

Instructions

Place the oil in a large frying pan with the spices and garlic
Cook for 2 minutes
Add the onions and cook on a low heat for 5 minutes
Add the Plantain and fry for 5 minutes
Add the water and cook for a further 15 minutes on a low heat
Add the mango and cook for 5 minutes

The plantain takes longer than you would think to cook, it’s generally treated like a vegetable more than a fruit. You can cut it lengthways thinly and gently fry for a tasty snack.

The dish looks really vibrant when it is cooking. When the onions and plantain are just softening then it’s the time to add the mango with its syrup.

When serving, try it with a garlic yogurt dip. Place a small tub of unsweetened yoghurt in a bowl. Add 10 mint leaves – finely chopped. Then add 2 cloves of garlic that have been minced through a garlic press.

Sit back and enjoy! Let me know how you either like the idea – or – if you have tried it please send me a picture.

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