Homemade Strawberry Milkshake Recipe Perfect For Summer Heat

Homemade Strawberry Milkshake Recipe Perfect For Summer Heat

This summer heat has been non stop worldwide with little release or downpour of rain, and there is nothing better than a nice cold strawberry milkshake to satisfy your desires.

To make mine extra cooling I usually quarter my strawberries and freeze them in advance, you then use these frozen strawberries for about 1/4 of your cup and add plenty of sugar. I know it might seem like a good idea to add instant strawberry milkshake powder like nesquick however I tried this and somehow artificial and real strawberry milkshake combined tastes really disgusting and I don’t know how the meld goes so wrong but it’s not recommended at all. Add milk about half way up your cup as filling to the top is a bad idea as once you start liquidising this is going to go everywhere (as demonstrated impressively in this video) you can top up and blend more once your strawberries are liquidised as this will mix easier.

For an extra cooling factor I decided to top with a scoop of honeycomb icecream as a float, many people also use icecream in the blend to have a thickshake so if you want a really thicc 😉 milkshake go for that and it’ll be extra cooling, and the thickness will help blend better without flying out of the cup.

Whatever your choice this is a simple way to make a good cooling drink to enjoy in this summer heat, and if you’ve got strawberries or any fruit on the turn freezing them in chunks ready for a milkshake is a good way to store them for later use rather than wasting them, and a good way to get a healthy boost to your 5 a day.

So take it easy in this heat with a nice cooling homemade milkshake.

JD Whetherspoon Inspired Superfood Salmon Pasta Salad and Bento Box

JD Whetherspoon Inspired Superfood Salmon Pasta Salad and Bento Box

Whetherspoons stopped doing their superfood salad, and while theirs didn’t have much sauce I adapted it with a few of their handy little sauce packets with mustard mint sauce and mayo, they were kind enough to send me the ingredient list that was used in the recipe as they’ve stopped doing it so I decided to attempt to recreate the dish along with the modifications I made in store to make a really tasty superfood salad pasta with salmon.

It can be offputting to a lot of people to hear the term “salad” or even eat enough fruit and veg to keep healthy, however having a superfood salad with a tasty sauce and separate salad dressing served with a grilled salmon is a very tasty way to get a wide range of nutrients.

I wouldn’t normally layer a salad or have pasta separate to whatever it is being served with, however in this dish it works well to keep the salad and pasta layers separate as they have two very different tasting sauces giving the salad a tasty zing while having a healthy tomato and pesto sauce for the pasta.

Using butternut squash in the salad not only adds to the superfood element but also makes it more substantial and feel more filling and satisfying so is a really good ingredient to include in any salad you might wish to create, and pomegranate seeds give a pop of flavour that compliments the spicy and minty sauce I created to go with the dish which makes the sweetness contrast the bitterness of the chard and salad leaves within the salad.

All in all if you’re looking for a way to eat healthier this is a good dish to add to your repertoire because there are so many “superfoods” included within it’s recipe balanced together well to give a great and very tasty meal

Ingredients
Butternut squash,
Spinach,
Edamame Soya Beans,
Broccoli,
Fine Green Beans,
Pomegranate Seeds,
Red Chard,
Balsamic Vinigarette Dressing,
Green Pesto,
Giant Fusilli Spirals,
Peppers,
Cherry Tomatoes,
Sugar Snap Peas,
Red Onion,
Sun Dried Tomatoes,
Mint Sauce,
Mustard,
Mayonnaise,
Liquidated Iceberg Lettuce Leaves,
Watercress,
Blueberry,
Strawberry,
Raspberry,
Grilled Salmon,

Dauphinoise Potato Recipe, Home Cooking Potato Side Dish

Dauphinoise Potato Recipe, Home Cooking Potato Side Dish

A simple yet tasty way to serve potatoes in a different way a little more special, and perhaps a little guilty as it involves baking it in cream and garlic, but if you’re out to impress having a side of dauphinoise potatoes is a good way to impress and it is a pretty simple dish to make yourself.

To make dauphinoise you have to begin by slicing thin slices of potatoes into a cooking dish, crush in some garlic then finely dice some red onion into the dish and spread evenly. Layer in some more thinly sliced potato and then add double cream until everything is coloured. Repeat this for as many layers as you would like and this would make your basic dauphinoise potato mix.

You can adapt this dish by mixing in cooked meats or vegetables or even grated cheese for some tasty alternatives, however the basic version itself is pretty special.

Place in the oven at 200Degrees and cook until it starts to bubble and brown on top, this is how you’ll know it’s cooked and you can test this out by piercing it in the middle and feeling if the potato has softened up suitably.

Enjoy as a side dish with any main of your choice, sauce optional as this is a very creamy dish on it’s own although it will be more solid after cooking. This is my mom’s favourite dish and one I wanted to show off because it’s so easy to make something special.

Homemade 4 Cheese Quiche Using Cheap Ingredients

Homemade 4 Cheese Quiche Using Cheap Ingredients

One of the nicest meals growing up was a homemade quiche, probably because it was something a little different and also very cheesy and ever since then I’ve always thought that a true quiche isn’t a quiche without cheese especially as my mom also sometimes made an “egg custard” which I never liked and seems a lot more like what modern supermarket quiches are without the cheese. As meals become “healthier” salt and fat contents get reduced and unfortunately that usually means that ingredients like cheese get reduced to the level that you don’t really get to taste them and enjoy them so if you want a really good quiche these days you have to make it yourself

Of course it wouldn’t be wacky kitchen if we made just an ordinary quiche so I’ve made a few little changes here and there like including the leftover mashed potato from the night before in the mix and some frekeh flour to add a little variance but for the most part the standards are there from using double cream, eggs and four different cheeses.

The cheeses you decide to use are important depending on what you want out of the quiche, I’ve included mozzarella for a nice gooey texture, I’ve included double Gloucester because it was my favourite cheese growing up and would be a satisfying taste, some cheddar as this stands up well to cooking and keeps that strong cheesy flavour, I’ve also included some wendsleydale because it’s meme value from Wallace and grommit, mmm cheese.

The best part is that once you’ve finished with your mix you can also use leftovers to stuff peppers and I’m sure with a few variations you could adapt this into other recipe’s too. I kept the filling fairly standard with a cheese garlic and onion filling but you could add anything from cooked bacon, mince or even cauliflower. This is your base filling that you can adapt to be any quiche recipe you choose, and you don’t have to add mashed potato or unusual flour’s I just did this for fun and experimentation and the quiche will work well without these.

Always remember to preheat and blind bake your pastry dish before putting the filling in if you don’t want a soggy bottom.

My Perfect Sunday Roast Dinner

My Perfect Sunday Roast Dinner

The most british of meals is the sunday dinner and everyone has their own idea of what makes the perfect roast dinner, my choice is of course a good roasted beef with burnt ends, a tasty mashed potato along with roasted vegetables, roast potatoes and Yorkshire puddings, of course with a good gravy.

Seems simple enough right? Well of course you need to get everything right, from the perfect unlumpy mash cooked well enough to absorb enough butter to get a good flavour and consistency and then use the starchy water to deglaze the cooking tin after the roast and add your gravy granules for the ultimate gravy.

Homemade Yorkshire puddings are good if you’ve got the time, with an egg plenty of whisked flour and some water, however you could opt for shop bought if you simply don’t have the time and ingredients.

I would definitely say a roast sunday dinner is a tradition deeply british that remains to this day, and has to be done right.

How To Cook Home Made Fluffy Spiced Potato Wedges

How To Cook Home Made Fluffy Spiced Potato Wedges

Home made spicy potato wedges can be easier to make than you think, as long as you think about how to cut your wedge shape without making a mistake and prepare your wedges properly for the way you wish to cook them, if you want a harder skinned wedge then the ideal method would be to microwave the wedges a little to dry the outer layer before adding any coating and cooking in the oven whereas if you wish to have a light fluffy wedge which is more of a cross between a chip shop chip and a wedge then you would want to lightly boil your wedges before cooking, this heats them up and prepares them for the oven allowing you to lightly oil and spice the surface without prolonged baking and also speeds up the cooking process.

You would need to take care not to overboil your wedges however as this will cause them to fall apart as you transfer them to the oven or even when you flip them in the oil and spice coating. However much spice and the types of spice you wish to use are entirely up to yourself and you can personalize these entirely to your own tastes. The final cooking method is also down to yourself, as frying these rather than oven roasting them would be more ideal for a traditional wedge with a crispy skin and remaining light and fluffy inside, however the oil itself will get very spicy, and I lack any form of fryer at present, so shallow frying these in the oven at the same time was my best solution.

The oven should be on full (250) to ensure that you crisp up and cook your wedges in the way you desire, checking occasionally that everything is loose with an occasional shake of the tray, perhaps flipping and re-coating the wedges as necessary to ensure an even coating of seasoning and even frying of the wedge on all sides. The cooking process should not take long and should be 20 minutes in total at most, without preheating your wedges this could take longer and also leave the inside of your wedges hard while the outside looks cooked.

Once cooked you can freeze these as long as you rapidly cool them first, a good way to do this would be to seal them in an airtight bag and run cold water from the tap over the bag, keeping the inner product dry but rapidly cooled, or even submerse into an ice bath sat inside a plastic tub, this too would remove heat rapidly enough to place into a freezer without contaminating and warming everything you have in there.

These are a perfect accompaniment to any meal, and I chose to have these with a steak and gravy pie, but would sit nicely alongside any main meal you would choose to prepare.

Companion Cube Cakes Wacky Kitchen 004 Portal Inspired

Companion Cube Cakes Wacky Kitchen 004 Portal Inspired

Companion Cube Cakes origonally posted

1 July, 2012 (01:10) | Sweets | By: WackyKitchen

Inspired by the release of portal 2 as it was close to my birthday I decided to bake some companion cube cakes for me and my friends, obviousely things didn’t quite go to plan but since when do they ever for me. I think they turned out okay suprisingly to be honest and people recognised them as companion cubes.
I Apologise for the changes in video quality between the old recording footage and the new and I hope that the show is watchable. Ideally I would like to make a much better show but circumstances in life may make that completely impossible to be honest unless things change for me soon which I highly doubt.

Wacky Kitchen 003 Pancake Day Special, Sweet and Savoury

Wacky Kitchen 003 Pancake Day Special, Sweet and Savoury

Origonally posted

26 October, 2011 (00:59) | Savoury, Sweets | By: WackyKitchen

In this pancake day special I create some homemade pancakes and show how easy it is to create both sweet and savoury pancakes so you can have pancakes all day and truly celebrate the day.

I have to apologise to posting it on the site late but it has been available online for longer, I’ve had some problems with my software, future episodes will be in HD when uploaded.

002 Valentines Day Chicken Breast Heart Special

002 Valentines Day Chicken Breast Heart Special

Origonally posted

19 April, 2011 (22:06) | Chicken | By: WackyKitchen

This is the Valentines day special, focusing on making a visually romantic meal as the main course (involving a cluster of heart shaped foods) and sharing meals for starters and desert as I feel this is a more romantic way to enjoy a meal together.

The start sequence has been altered to add a drumline of me beatboxing to try to add another layer, in the next video I will add a main tune layer to the intro in the aim of creating a full intro tune.

Obviousely baking nacho’s at a low temperature in an oven would improve the consistancy and texture, and have plenty of sweet things to dip in the chocolate fondoo at the end for a good finish.

001 Chicken Bone and Noodle Soup

001 Chicken Bone and Noodle Soup

Origonally posted

14 April, 2011 (23:47) | Soup | By: WackyKitchen


This is the first episode. I appreciate your feedback and comments. I plan on altering the start sequence music, and would have liked my elements to fly in at seperate times over the intro however I lack any software that can perform this so my intro will remain like this for the forseable future unless I can find suitable software to fix this problem however I will make a better tune, this is temporary to avoid posting a silent start sequence.