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Penny’s Kitchen, Driffield (2025)

26/02/2025

This is a special one for me…….very simple basic meal but it was one of my very favourite meals growing up, made by my wonderful Nana ❤️

She called it MOCK GOOSE!

I think it was a dish from the war and used basic ingredients as definitely not a goose in sight! It was a family meal for her and she passed it on to us. They often had to use what they had available and I’ve never spoken to anyone who has heard of it before. But a few years ago someone was on James Martin’s show and did a few dishes from the war and she mentioned Mock Goose, I nearly spat my tea out! But it was slightly different to my nanas families but on the same lines.

It’s basically a sausagemeat casserole type meal. Super easy, takes me minutes to prep. All in one pot and in the oven for a couple of hours. Easy and low cost meal.

You can make it as large or small as you like depending how many you are feeding. I always cook for 4 but usually have leftovers!

Tonight I used…….
2 tins chopped tomatoes (little tip…my Nana always said use a small spoon of sugar to take away the taste of the tin! ❤️)
2 onions chopped into large chunks
2 oxo cubes (or stock pot) in a large mug of boiling water
Salt and pepper
Sausagemeat rolled into balls (if you can’t get sausagemeat I sometimes use good quality thick sausages and take the skins off)
Potatoes cut into thin slices

Add tomatoes, onions, sugar, stock, salt and pepper to your dish.
Roll sausagemeat balls lightly in flour and place in tomato mix.
Peel and slice potatoes and arrange over the top until it’s well covered.
Cover and bake for about an hour and a half. Then remove lid and bake for a further half hour to brown and crisp top layer of potatoes. This is exactly how Nana made it although occasionally she would put the sausagemeat balls on top of the potatoes so they were crispy at the end and that was nice too! She always bought her sausage from Ayres pork butchers in Brid and it was the best ever! Sadly we can’t get that anymore as it’s long gone.

That’s it! Serve! It’s so warming and hearty, and it takes me back to lunchtimes with my Nana every time I make it.
One of my family classics and the girls love it. Something we will always carry on.
My brother wanted me to share the recipe so he can make it again so here it is Tim ❤️
Enjoy everyone and let me know if you make it! I’d love to see some interaction on the page and some pics if you make anything I’ve shared ###

21/02/2025

So pleased with this one.
It is a first time try with this recipe and it is actually a recipe for 4 smaller ciabattas but I decided to make it into one large loaf for sandwiches and toast.
It is so soft and so delicious I think it’s my favourite one yet.
Shop bought bread is so full of additives and leaves us feeling bloated and often gives me dreadful stomach ache. White bread especially! So we often just get wholegrain but who doesn’t love home made white bread for toast! Making it yourself is much cheaper! It’s better for you! And the smell when it’s baking is lovely. It does need time to prove but you can attend to it in minutes inbetween other jobs. Hands on time for making bread really isn’t long at all and I don’t use a machine.
I will share the recipe for this one if anyone would like it……
🍞 🥖

21/02/2025

Chicken Alfredo Lasagne at the beginning of the week.
This is a recipe I got from an instagram influencer and it’s really amazing! Very garlicky though! We love garlic but may use a bit less next time. The full recipe for this is lower down on the page. Very easy as I know lots like quick but tasty recipes.
I’ve been asked to share a couple of my family recipes on here that were passed on from my dear Nana so they will be following in the next few days when I make them.
Aiming to share homemade meals that don’t cost a lot to make and that you can all do! Trying to stay away from fake foods, processed foods and additives!
Please give the post a like and share if you see it ###

17/02/2025

Steak & Ale pie yesterday. 🥧

I always use Guinness in my pies purely as it’s usually in the house! My husband usually drinks the draught version but we had some of the bottled in so I used that but either is fine, I’ve also made it with Old Peculiar and a Wold Top dark beer.
I fry off the stewing steak until it’s browned then add some good beef stock and a little boiling water. Add a full bottle of beer and let it simmer away gently for quite a while to tenderise the beef. Longer the better!
Then season and add some nice gravy powder to thicken if you wish. Then into your dish with a shortcrust pastry top, brush with milk and bake, very easy! You can make your own pastry or buy ready made, entirely up to you!
You can also add mushrooms if you like but my daughters hate them so I left them out this time. Also nice with some potatoes for a meat and potato pie. You can adapt it for your taste.
I served it with home made chips made in the air fryer ☺️

27/01/2025

I made a lovely bloomer last night ready for sandwiches for Charley to take to college and crusty toast for breakfast. It’s the little things mean the most ❤️ homemade bread is so much better than all the additives in shop bread. Plus it’s so much cheaper! Saves extra pennies and every little helps 🩵

12/01/2025

Easy Banana Bread 🍌 fab way to use up your darkening bananas that no one wants to eat!
This is a quick and easy recipe and it’s so moist and delicious. Lovely warm straight out the oven!

Recipe….
140gm butter softened (plus extra for greasing your tin)
140gm caster sugar
2 large eggs beaten
140gm self raising flour
1 tsp baking powder
2 very ripe bananas mashed

Method….
Heat oven to 180c/160 fan/gas 4.
Grease and line a 2lb loaf tin.
Cream butter and sugar together until light and fluffy. Slowly add the beaten eggs with a little of the flour.
Fold in your remaining flour, baking powder and mashed bananas.
Pour into your prepared loaf tin and bake for around 50 minutes until cooked through.
Start checking it at 5 minute intervals from about 35/40 minutes in case it’s ready a little faster as all tin shapes and ovens differ! Check with a skewer until it comes out cleanly.

Once cooled you can decorate with some icing sugar drizzled over and banana chips but ours doesn’t last too long!

Enjoy and pop me a comment if you try it.

Likes and shares so appreciated so I’m not just talking to myself 😅🩷🩷thank you so much ###

11/01/2025

🍞🍞 Everyday sandwich loaf, home made and free from all the nasty additives and preservatives in shop bought bread.
Smells lovely when it’s baking.

One slice weighing around 38gm would give you approx 97 calories. I don’t eat a lot of bread at all, it can leave me bloated but home made bread never does! I have a slice toasted every now and then as a treat and this is lovely toasted. I think it’s worth the calories for a nice slice of bread without the nasty additives!

Top tip….If you throw a bit of water in the bottom of the oven whilst it’s baking the steam gives a lovely crust on your loaf 🥰

🍞 🍞🍞

09/01/2025

Chinese Chicken Curry 🍛

This was lovely! Really fragrant and it’s not a high fat curry at all, no cream just a stock based sauce. Plenty of veg in there too so you can have a gorgeous tasty curry without mega calories!

Will list macros at the end for everyone who’s asked for these now……❤️❤️

Serves 4/5

500gm chicken breast chopped
I onion sliced
1 red pepper sliced
1 green pepper sliced
100gm mangetout
2 chicken stock pots made up with 600ml boiling water
4 garlic cloves
100ml soy sauce
1 tblsp cornflour
2 tsp Chinese five spice
3 tblsp curry powder
10gm root ginger grated
1 tblsp sunflower oil

Serve over basmati rice 🍚

Chop chicken breast into bite sized pieces. Put them to a bowl and add soy, cornflour and five spice, stir to coat.
Slice onion and pepper.
Make up your stock.
Heat oil in wok or heavy based frying pan.
Add your onion and cook for a few minutes until turning golden.
Add garlic, ginger and curry powder and cook for a minute until fragrant.
Add coated chicken to the pan along with your stock. Stir well and simmer for ten minutes, stirring occasionally.
Add sliced peppers and mangetout and cook for a few more minutes until they soften. If it’s a bit thick you can add a bit more boiling water.
Serve over your steamed rice, enjoy!

Macros….
I have worked this out for 5 portions as we all had a good bowl and there is still a very generous portion left!

With a serving of rice this works out to be 550 calories (242 cals for the curry and 308 for the rice)

Macros for the curry only:
Calories 242
Protein 31gm
Fibre 7gm
Carbs 11gm
Fats 7gm

Hope this is helpful and hope you enjoy it if you make it! Please comment if you do! ❤️❤️

08/01/2025

Teriyaki Pork Stir Fry

We have just had this for dinner and it takes about 20 minutes to make and it’s so tasty! Every little bit has gone, everyone enjoyed it.
I am logging all my meals now and working out the calories and macros in what I am eating and in a calorie deficit, so I’m happy to share that with you if it’s helpful 🩷

Serves 4

500 gm lean pork mince (5% fat)
4 noodle nests (250gm)
100gm mangetout sliced
100ml teriyaki marinade
50ml hoisin sauce
2 cloves garlic chopped or crushed
Salt and pepper
Spring onions to garnish
Sunflower oil

Heat a pan of salted water and cook your noodles until just tender.
Heat 1 tblsp sunflower oil in a heavy based pan, add garlic and cook for a couple of minutes until fragrant, add pork mince and cook until browned.
Add mangetout, teriyaki marinade and hoisin sauce, stir well and cook for a few minutes.
Add your cooked noodles and salt and pepper. Stir to coat.
Serve with sliced spring onions to garnish.

It’s so quick and easy!

Based on 4 equal servings I have worked this out to have 345 calories a serving. 31gm protein too. I use my Team RH app to work out my macros and I’m loving it, really keeping me motivated to lose steadily and consistently 💚

Enjoy and let me know if you make it 🩷

04/01/2025

Haddock, salmon, leek & potato chowder…..

I used a fish pie mix for this meal…it’s so easy and already skinned and b***d and cut into chunks!
It was a mix of White fish, salmon and smoked haddock. I also used a salmon fillet I had and chopped that up to go in too as I love salmon. Basically use what fish you like and have in!

1 450gm pack fish pie mix
1 salmon fillet
6 potatoes
2 leeks
2 carrots
2 tblsp curry powder
2 vegetable stock cubes (make this stock up using 1 litre boiling water & 200ml milk)
2 tsp ground turmeric
100gm soft cheese
Salt and black pepper
Fresh parsley

Peel and finely dice carrots.
Slice leeks finely

Melt a large k**b of butter in pan and once melted cook carrot, leek and a pinch of salt for around 5-6 minutes until softened.

Make up your stock as explained above.
Chop potatoes (skin on) into bite sized pieces.

When veg is softened add the curry powder, turmeric and 2 tsp flour to the pan and cook for around 30 seconds or until fragrant.

Add the vegetable stock and chopped potatoes and cook for around 15-20 minutes until potatoes are almost tender.

Add your fish, soft cheese and a good pinch of salt and pepper.
Cook for around 5 minutes until your fish is cooked through and potatoes tender.

I then add a good handful of fresh chopped parsley and mix it in.

Your chowder is ready! We serve it with crusty baguettes.

Enjoy! Penny 🥰 ###

04/01/2025

I have reached 100 followers ❤️ thank you all for being here and everyone for sharing and interacting with the posts…..chowder recipe will be up shortly….. 🐟 🥣

03/01/2025

Curried fish, potato & leek chowder, it’s honestly gorgeous! So warming and tasty 😋

Penny’s Kitchen

26/02/2025

21/02/2025

21/02/2025

17/02/2025

27/01/2025

12/01/2025

11/01/2025

09/01/2025

08/01/2025

04/01/2025

04/01/2025

03/01/2025

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