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Tuesday, 13 March 2012

Recipes by Holly Bell in association with Cillit Bang

Cillit Bang UK

Cillit Bang has launched a pioneering kitchen dispenser, the only product on the market to deliver sparkling dishes and gleaming surfaces in just one system. Rather than having to use numerous different products to get the kitchen shining, the new Cillit Bang All in 1 Dish and Surface Cleaner is all that is needed to remove powerful dirt, taking the hard work out of cleaning.

To help you put the product to the test, Cillit Bang has teamed up with Great British Bake Off Runner-Up Holly Bell to share some really messy recipes.  Here are the delicious recipes:


Stick and Sweet Ribs

3 tbsp lemon juice 4 tbsp red wine vinegar
2 tbsp soy sauce
2 very generous tbsp apricot jam
1 tbsp tomato purée
1 tbsp black treacle
7 or so pork ribs

Start the day before you fancy the ribs

Mix all the ingredients together and put into a deep oven proof dish with a lid. Pop the ribs in and stir until covered all over in the sticky sauce then leave in the fridge overnight

The next day get the ribs out about 2 hours before you want to cook them and leave in the kitchen to get back to room temperature

Preheat the oven to Gas Mark 4/180°C/350°F and pop the dish with lid on into the middle of the oven for about an hour

Give them a stir half way through, up the temp to Gas Mark 5/190°C/375°F and remove the lid to bake for a further 30 minutes

Lastly up the heat to Gas Mark 6/200°C/400°F and keeping the lid off, cook for another 30 minutes

You need to watch the ribs at this stage as they can easily char and burn so keep spying on them and if needs be give them a turn and a stir

The ribs are done when the sticky sauce is soldered to the ribs, the meat is tender and the fat crispy

Serve on a bed of green veggies or on some steamed white rice with the sauce drizzled over the top


Homemade Buttermilk Pizza Dough

Warning: this dough is stickier than most! Don’t worry if it doesn’t look as smooth and elastic as normal bread dough does, as this is normal. It makes quite a bit of mess when rolling it out so make sure you wipe down the surfaces quickly when you’re done.

650g strong white flour
7g sachet of easy-blend yeast
2 tsp normal fine salt
30ml olive oil
50ml buttermilk (next to cream at the supermarket)
325ml warm water

A little semolina for rolling (not essential but makes for a crispier crust - otherwise use flour)

Pop the flour, yeast and salt together into your food mixer bowl and whizz together using the dough hook attachment set to medium speed

Once blended, turn the speed to low and pour in the buttermilk and oil

Next add the water and leave on low speed until the dough looks elastic which should take about 7 minutes

Remove from the mixer and cover with a damp and clean tea towel and leave in a warm place until it’s doubled in size. This should take about 1.5 hours

Once the dough has risen ‘knock it back’ by turning it over with your hands three times whilst still in the bowl

Pop the bowl back into the mixer and knead using the dough hook on a low speed for about 2 minutes until your dough looks smooth again

Remove the bowl and put the cloth back over the top and again leave in a warm place to prove for about 30 minutes to an hour. When it has doubled in size again, it is ready to be cooked

Whack the oven to the highest setting and make sure the shelf is at the top. Remove the other shelves

Take some semolina and put a handful on your work surface, then take your slightly sticky pizza dough and cover the whole thing in semolina – all sides

Now start rolling (use a wine bottle if you don’t own a rolling pin) the aim is to get it as thin as possible without breaking but don’t worry about the shape

Put your dough onto a baking sheet making sure the edges don’t escape over the edge. Nobody wants burnt crusts. If you’ve made an especially large pizza then fold the dough into half and then quarters to transfer it to the baking sheet

Spread some tomato sauce over the top and then some cheese and whatever toppings take your fancy

Bake in the oven until the edges look brown and crisp and the topping is suitably cooked - takes about 10 minutes in my gas oven

Serve with napkins and a large pair of scissors for cutting. Much better than those little pizza wheel thingies


Chicken Piggy Pot Pies

The wonder of these pies is that the sauce bubbles up into the topping, spreading the favour.
Meat from 2 cooked chicken legs, stripped and shredded
3 gorgeous sausages cut into quarters
5 chestnut mushrooms sliced
Half a red onion diced
A teaspoon of butter
25g butter
1 heaped tbsp of plain flour
Semi-skimmed or whole milk (about half a pint)
2 tsp of wholegrain mustard
Leftover mashed potato or breadcrumbs

Preheat the oven to Gas Mark 5 and pop a baking tray onto the top shelf

Heat the teaspoon of butter in a frying pan and add the onion, fry gently until soft then add the sausages and continue to fry

Whilst the sausages and onions are gently frying you can make the mustardy sauce Melt the 25g butter in a small saucepan, add the flour and whisk on a medium heat until it looks yellow and thick

Then add the milk, a little at a time, stirring furiously to avoid lumps, keeping the temperature medium to high

Add milk until the mixture looks like thick gravy, then add the wholegrain mustard and a bit of salt and pepper if you like

Back to the sausage and onion mixture which should be nicely browned, just before you take them off the hob turn up the heat and add the mushrooms giving the whole mixture a quick flash of intense heat. Set aside

Add the sausage mixture and chicken to the sauce and divide between two pie dishes

Next top your pies! I used some leftover mashed potato and swede but you can also use breadcrumbs

Pop onto the baking tray and leave in the oven for around 25 minutes until the tops are browning and the sauce is peeping out over the topping and bubbling up

Serve with peas or green beans or something else that offsets the sausagey pie naughtiness


Cornish Ginger Fairing Biscuits

4oz butter
6oz self raising flour
3 oz castor sugar
1 level tbsp golden syrup
1 level tsp ground ginger
1/2 level tsp bicarbonate of soda

First preheat the oven to Gas Mark 5/190°C/375°F and line a couple of baking trays with greaseproof paper

Melt the butter and syrup in a saucepan

Once melted add the ginger, flour, sugar and bicarbonate and give it a good mix with a wooden spoon

Check it’s not too hot to handle. Here comes the fun bit…

Form the warm Play Doh type mixture into balls about the size of large walnuts

Put them onto the lined baking trays and make sure there’s plenty of space for them to grow in the oven so you don’t get one large tray of biscuit

Put the baking trays in the oven for 12 – 15 minutes until the balls look biscuity

If you like your biscuits with a bit of ‘chew’ (more cookie like) take them out when only the sides are brown. If you like them crunchy then let the whole biscuit get a suntan

Let them cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.


Carrot Fritters

3 carrots, topped and tailed and grated
1 egg
1/2 teaspoon of salt
1/2 teaspoon of baking powder
2 tbsp plain flour
Oil for frying, anything except for olive

Put everything except the oil and carrots into a food processor and whizz for around 2 minutes until smooth and combined

Pour the mixture onto the grated carrots and mix with a metal spoon

It will look like there isn’t enough wet mixture to combine the carrot but fear not, you just want to coat each carrot strand a little, not produce a gloopy mess

Put a good slosh of oil in a frying pan, heat for a minute or so on a medium heat on the hob and then drop spoonfuls of the carrot mixture into the oil. I managed about 4 in my frying pan as you don’t want them touching

Leave to fry on one side for about 2 mins and then turn over with a spatula. Don’t mess about with them before 90 seconds is up or the skin you’re trying to form on the fritters will break and stick to the pan

Once cooked on both sides drain on kitchen roll, then serve. They’re pretty hot so be careful with little mouths


Holly Bell Shares Her Top Tips For Keeping Your House Clean Without It Taking Over Your Life

The dish I almost dread making because of the cleaning is lasagne. When I make it, I tend to make enough to last the family a couple of days but every time I heat it up it gets more baked on. Cleaning the dish used to be a nightmare and I would have to soak it for hours in hot water but Cillit Bang’s new All in 1 cleaner is twice as efficient as normal washing-up liquid, halving the cleaning time and effort.

It can be hard to find the time to clean when the kids are around. So when I am cleaning the kitchen I give my boys an old spray cleaner container filled warm soapy water and a blue jay cloth to play with. They feel like they are helping me and I have the time to get the job done.

Some people schedule in hours of housework at a time, but if you just clean up as you going along it is much less stressful. The new Cillit Bang All in 1 dispenser is attractive enough to sit by the sink and cleans all your dishes and surfaces, so you will always have a convenient solution to hand.

My top tip for cleaning is to do little bits often. This allows you to keep on top of it but still fits into your busy schedule. A key example is when a kitchen cupboard is dirty. I just give it a quick wash down as I go along, rather than doing them all at once.

You can find Cillit Bang UK on Facebook.

Holly Bell blogs at http://www.recipesfromanormalmum.com/ and you can also follow her on Twitter.


** This is not a sponsored post.  I was sent a sample of the product and published the recipes to help spread the word about how fab lovely Holly is because I am a huge fan and I also tweet with her. **

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