Ricky Murray

Cooking good food on a budget and full flavours


December 2016

Spaghetti Carbonara with garlic bread 

Italian food is my favourite and a big yes in my family and this classic Italian will not disappoint you at all! Give this one a try. True carbonara shouldn’t have cream in it, saying that if you like it that way then all is good 😄 

6oz smoked bacon lardons

13oz dried spaghetti 

2tbsp veg oil

2 garlic cloves, minced

Handful of fresh parsley, chopped

3 eggs, beaten

2oz Parmesan cheese, finely grated, you can use the grated stuff you buy in the tubs

Salt and pepper
Put the spaghetti into a large pan of heavily salted boiling water and cook for 10 minutes or until cooked.

While that’s cooking, put the oil and smoked bacon lardons in a large pan over a medium heat and fry for 3-4 minutes, add the garlic and parsley, stir well and cook for a further 3-4 minutes and set aside. 

When the spaghetti is cooked, drain and pour into the pan with the bacon mixture (off the heat), add the eggs and the cheese, stir everything well to coat everything, the heat of the spaghetti will cook the eggs enough to give you a glossy sauce that coats the pasta.

Parmesan can be quite salty so I’d just season with pepper and a grating of Parmesan then serve.
The healthy garlic bread is easy and very tasty and you need is a tomato, baguette and a garlic clove.

While all that’s cooking, slice the baguette and toast it each side, slice the tomato and garlic in half and rub the surface with the tomato first and then the garlic.


Bolinhos de bacalhau

Bolinhos de bacalhau(Salt cod fritters) a popular Portuguese snack, also served as a main with rice and salad which we’re having, easy to make but pack so much flavour!! 

First tasted these a few years back when a fellow chef I worked with made them for me after he had been to Portugal and loved them. 
I used salt fish but it’s not to everyone’s taste so I’ve done the recipe for just regular cod
1lb waxy potatoes, peeled and cubed

14oz cod fillet 

4oz frozen peas

Handful fresh parsley, chopped

1 onion, diced 

Salt and pepper

1/2 onion

1 bay leaf

1 egg beaten 
Pre-heat deep fat fryer to 190c.
Put the potatoes onto boil and at the same time, place the half onion, bay leaf and cod fillet in a pan, cover with water, bring to the boil then simmer for 3 minutes, remove and set aside the cod to cool. When the potatoes are cooked, mash with salt and pepper but no butter or milk then stir in the peas, parsley, egg and diced onion, season well with salt and pepper.

Mash the cod in a bowl with the back of a folk and fold into the mash and give everything a good mix.

You can roll them into balls to fry them or I like to quenelle them but that’s up to you, fry until golden brown.

Serve as a snack or with salad and rice.

Cinnamon churros with an apple and cinnamon dip and a luxurious chocolate dip

These really do answer any sweet tooth that comes along!! Big big favourite in my family and friends and always getting asked to make them

Apple & cinnamon purée 
5-6 apples, peeled and cored, sliced

2tsp cinnamon 

100ml water
Chocolate sauce
7oz dark choco chips

3tbsp golden syrup

3 1/2floz whole milk

3 1/2floz double cream

1tsp vanilla extract 
2oz butter melted

1tsp vanilla extract

250g plain flour

1tsp baking powder

12floz boiling water

2oz caster sugar & 2tbsp cinnamon mixed
To begin with make the apple purée, put all the ingredients in a pan and simmer for 10-15 minutes, and purée with a hand blender or processor, set aside for later.

Pre-heat deep fat fryer to 180c.

Place the boiling water, melted butter and vanilla extract to a jug, mix well, sieve the flour and baking powder into a large bowl then pour in the contents of the jug, beat with a wooden spoon until no lumps remain and leave to rest for 15-20 minutes. While that’s resting make the chocolate dipping sauce, place all ingredients into a pan and slowly heat while stirring until you have a glossy sauce. To fry the churros you can use a piping bag or a spoon dipped in hot water each time will work, I used a piping bag. Pipe about a 3inch length of dough into the hot fat and cut off with a pair of scissors, fry until golden brown and remove with a slotted spoon and repeat. Sprinkle with a little of the sugar and cinnamon mix and enjoy. You’ve done the cooking so let the washing wait 🤣

Pea thyme and ham soup

I’ve made fresh soups by the bucket loads to serve 100+ people but with just me and My parner i thought I’d use my new soup maker that her mom got me for my birthday, I’ll do the recipe as if I was doing it the traditional way.
9oz frozen peas
1tsp thyme, chopped

1 garlic clove, chopped

3 onions, chopped

5oz ham, chopped (I used a cooked ham shank)

18floz vegetable stock made from stock cubes

Salt and pepper

3tbsp veg oil
Add the onion, garlic and oil to a high sided pan over a medium heat and fry for 4-5 minutes until onions are translucent, add the peas and stir.

Pour in the stock, add the ham, season with salt and pepper, add the thyme and turn down to a simmer for 15-20 minutes. 

Check the seasoning and add more if needed and whizz in a food processor or use a stick blender to liquidise.

Sprinkle a little smoked paprika on top and serve with a chunk of freshly cooked bread.

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