Tag Archives: Food

Joe’s Christmas leftovers tips…

We all know portion sizes are at a premium over Christmas – you end up cooking to feed the five thousand, let alone the five…Well fear not! We’ve got three recipes to make your leftovers  lovable for all the family!


Starter – Turkey Samosas



  • 3 tablespoons of curry paste
  • 2 tablespoons of mango chutney, plus extra to serve
  • 2 tablespoons of natural yogurt from a 150g pot (serve the remainder)
  • 200 grams of cooked potatoes (roasted or boiled are fine), cut into small chunks
  • 250 grams of cooked turkey, chopped into small pieces
  • 250 grams frozen peas
  • Bunch of coriander, chopped (plus a few leaves picked to serve)
  • 270 gram pack of filo pastry (6 sheets)
  • 4 tablespoons of vegetable oil
  • 1 egg, beaten
  • 1 tablespoon of sesame seeds



  1. In a large bowl, combine the curry paste, mango chutney and 2 tbsp yogurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.
  2. Heat oven to 200C/180C fan/gas 6. Cut the sheets of filo in half lengthways so you have 12 strips – keep the pastry covered with a tea towel while you work so it doesn’t dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a little beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.
  3. Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yogurt, some mango chutney and coriander leaves.

jumbo turkey samosas

Thanks to the BBC Good Food Guide for this suggestion!



Main Course – Morrocan Spiced Turkey Pie



  • Two teaspoons of coriander seeds
  • Two teaspoons of cumin seeds
  • A pinch of ground cinnamon
  • Two tablespoons of olive oil
  • Two Aubergines – diced
  • Two banana shallots – halved and sliced
  • Two tablespoons of harissa
  • Two peppers – any colours – deseeded and diced
  • 227g tin of chopped tomatoes
  • One chicken stock cube
  • 500g of leftover turkey – mix of leg and breast is fine
  • 100g of butter – melted (keep a little extra for greasing)
  • 250g pack/10 large sheets of Filo pastry
  • 25g of flaked almonds



  1. Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.
  2. Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.
  3. Stir through the turkey meat and season well. Set aside to cool.
  4. Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.
  5. Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.



Thanks to the BBC Good Food Guide for this recipe!



Dessert – Espresso Cherry Triffle

(Don’t worry, this ones not got turkey in it – we just thought it would be nice to finish with something sweet that’s got a quick to keep you going)



  • 2 tablespoons marsala*
  • 2 tablespoons caster sugar
  • 1/2 cup strong espresso coffee, cooled slightly
  • 4 mini jam sponge rolls, cut into 5mm-thick slices
  •  50g good-quality dark chocolate, grated
  • 1/2 cup thick vanilla custard
  • 425g can black pitted cherries, drained



  1. Combine marsala, sugar and coffee in a jug. Stir until sugar dissolves.
  2. Divide the sponge slices between four 400ml-capacity whisky glasses. Reserve 1 tablespoon of the coffee mixture. Drizzle remaining coffee mixture over the sponge slices.
  3. Top with half the chocolate, and all the custard and cherries. Drizzle with the reserved coffee mixture. Sprinkle with the remaining chocolate and serve.

*(Marsala is a fortified Italian wine available from liquor stores. You could use dry sherry, Tia Maria liqueur, Kahlua liqueur or brandy instead.)




Thanks to Taste for this amazing recipe

Have you got an amazing recipe that you want to share with us? Tweet us @JoeBrowns and share with the JB Universe!

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Joe’s Chocolate Cherry Treat

Hey there folks!


Here at Joe Browns we’re all about tempting treats and cool concoctions. That’s why this week we’re bringing you our latest foodie find. Chocolate Cherry Flapjack.


They’re perfect to share with your family, co-workers, your kids…or even keep them as your own little secret.


Big thanks to Chris Mosler from Thinly Spread for sharing his recipe!

Chocolate Cherry FlapJack


180 grams of butter

180 grams of soft brown sugar

4 tablespoons of Golden Syrup

375 grams of porridge oats

2 handfuls of bran flakes

2 tablespoons of cocoa powder

75 grams of dried cherries

50 grams of 70% dark chocolate

16 fresh cherries

Baking tin and parchment




Preheat your oven to 170C/325F/Gas Mark 3.


Grease and line your baking tin.


Melt the butter, golden syrup and sugar together in a large saucepan.


Mix together the oats, cocoa and bran flakes and add to the pan.


Stir well to combine thoroughly.


Add the dried cherries and stir again so that they are evenly distributed. Bake for about 15 – 20 minutes until the flapjack is brown.


Leave to cool in the tin for ten minutes, cut the flapjack into as many squares as you want and leave to cool completely in the tin.


Melt the chocolate in a heatproof bowl standing over a pan of hot water.Drizzle the top of the cooled flapjack with chocolate and leave to set.


Dip the cherries into the remaining chocolate and leave to set on a piece of baking parchment. Top each flapjack with a chocolate cherry!


Tuck in and enjoy! Let us know just how much you enjoyed Tuesday’s treat!

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Euros 2016: What to do if you’re not a footie fan

Prefer rugby, tennis or races? Or none of the above?

Take advantage of some ‘me’ time while everyone else is crowded round the telly indoors and try something you’ve not done before.

Here’s some of our ideas to get you going…


  1. Go to a free music festival.
  2. Do a walking tour of your city.
  3. Pick strawberries.
  4. Go stargazing on a warm Summer night.
  5. Pick wildflowers.
  6. Take a road trip to the nearest beach or lake.
  7. Ride a bike.
  8. Go canoeing.
  9. Practice yoga in a park.
  10. Visit relatives.
  11. Throw a BBQ for friends who also don’t like footie.
  12. Take a day hiking trip.
  13. Play minigolf.
  14. Go camping.
  15. Fly a kite.
  16. Visit the library.
  17. Take a walk and listen to a podcast.
  18. Learn how to juggle.
  19. Pack a picnic.
  20. Join a recreational sports team.
  21. Go fishing.
  22. Visit a free museum.
  23. Take photographs of nature.
  24. Go to the zoo.
  25. Skip rocks at a pond.
  26. Plan your next holiday
  27. Try your hand at sculpting or pottery.
  28. Do some gardening.
  29. Have a water balloon fight.
  30. Play in the sprinkler.
  31. Feed the ducks.
  32. Make tie-dyed t-shirts.
  33. Smack some balls at a driving range.
  34. Make DIY gifts for friends and family.
  35. Tour a brewery.
  36. Go see a Summer movie.
  37. Paint outdoor landscapes.
  38. Make a slip and slide in your garden.
  39. Find fun shapes in the clouds.
  40. Build a sandcastle.
  41. Make an awesome summer playlist.
  42. Go Geocaching
  43. People watch.
  44. Ride a roller coaster.
  45. Collect seashells.
  46. Press flowers to make bookmarks.
  47. Buy ice cream from a truck.
  48. Paint your toenails with bright Summer colors.
  49. Dance in the rain.
  50. Paint your furniture.
  51. Go to the farmers market.
  52. Have an outdoor tea party.
  53. Make wishes in a fountain.


Anymore ideas??

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Bacon And Egg Muffins

Bacon and Egg Muffins


Want to make breakfast a bit more fun, but don’t fancy spending more than 20 minutes in the kitchen? Well ta da! We’ve got your Saturday morning covered and you’ll be in your flatmate’s/husband’s/girlfriend’s/kid’s good books for ages!




    • 6 slices of bread
    • 12 eggs
    • 12 slices of bacon
    • shredded cheese


  1. Preheat your oven to 400 degrees F.
  2. Fry the bacon, but only allow it to cook for about 4-5 minutes. While the bacon is cooking, cut two circles out of each slice of bread.
  3. Spray a muffin tin with cooking spray. Next, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup. Sprinkle cheese on top of the bread slices.
  4. Now carefully, crack an egg into each cup.
  5. Bake them for 10-15 minutes or until the whites have set and the yolk is cooked to your liking.
  6. Smugly share your amazing breakfast with the rest of your household!



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Coconut crepes

Coconut crêpes with raspberry sauce

You can’t be expected to embark on new adventures, push yourself to try new things and be daringly spontaneous without a good Breakfast.


So here’s a delicious one, packed with goodness (and a bit of naughtiness) to get you full up and ready to get out there!





For the raspberry sauce

  • 200g raspberries
  • 2 tsp cornflour
  • 2 tsp maple syrup

For the coconut crêpes

  • 140g plain flour
  • 2 large eggs
  • 300ml coconut milk
  • 2 tbsp toasted desiccated coconut




  1. Set aside a handfull of the raspberries. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
  2. To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 1/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crêpes per person with a drizzle of the sauce and a little of the remaining toasted coconut.


Now, what to do with the day ahead…?

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Posh Nosh to go with Posh Frocks!

Have you signed yourself up to do some Christmas hosting this year?


Are you now thinking ‘Oh god what have I done?’ and ‘Where do I start?’


Fear not – we’ve put together some jaw-dropping dresses and luxurious party food that’ll have everyone so impressed they won’t judge your ludicrous drunken behavior.



On you: Dance the Night Away Dress (£79.95)





On the plate: Serrano-wrapped Pear with Goat’s Cheese.




Tear 6 slices of Serrano ham in half. Core a pear and cut into 12 slices. Place a piece of pear at the bottom of the ham slice. Add a 3cm piece of goat’s cheese and a few rocket leaves. Roll up and secure with a cocktail stick




On you: Butterfly Jacquard Dress (£49.95)





On the plate: Ham and Stem Ginger Thins



Assemble the canapés by topping the biscuits with thin slices of the stem ginger in syrup and spoonfuls of shredded ham. These can be made up to an hour ahead.



On you: Sexy Lace Dress (£49.95)




On the plate:  Roasted Gnocchi, Sundried Tomato and Olive Stacks.




Heat the oven to 220C/200C fan/gas 7. Tip the fresh gnocchi in a roasting tin and drizzle with olive oil. Roast for 25-30 mins or until golden, stirring occasionally. Thread the roasted gnocchi onto cocktail sticks with pitted green olives, sundried tomatoes and basil leaves. Serve while the gnocchi is still warm.


Hey presto – you’re set for a great night!

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Fun Time Friday!

It’s a Friday afternoon at Joe Browns HQ and there’s 8 doughnuts lying around. So obviously, the most logical thing to do is to tie them all to a long piece of string, dangle it in the air and get 8 members of staff to race how quickly they can eat them!


Well done Leigh (the blonde pulling the epic face in the bottom left pic) who was our champion after some questionable shoving tactics.


doughnuts 1

doughnuts3 doughnuts4 doughnuts5 doughnuts6

doughnuts7 doughnuts9

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Marshmallow Shots

We’re unashamedly massive foodies at Joe Browns and we’re always keeping our eyes peeled for jaw-dropping food discoveries that make us groan inappropriately.


Well, we’ve found one this week that made us do just that. It’s perfect for the cosy mood of autumn and as we come up to the party season (if you feel inclined to share).


We found it on the food blog The Watering Mouth by American writer Cheri Alberts and what’s great about it, is that it’s so incredibly simple, you can do it with the kids, or on a Friday night in on your own (we won’t judge).


marshmallow shots


Ideally you want to do a Jamie Oliver and toast them over an awesome flame pit in your back garden or over a bonfire with friends on the beach, but if you haven’t got that luxury you can do it over the hob.


Holding the marshmallow over the heat on a folk, toast the sides and bottom until they’re golden brown.


As soon as you take the fork out (use another fork not your fingers), the gooey loveliness will cave inwards, creating the perfect shot glass.


Fill it up with Baileys or something equally as great, or chocolate milkshake for the kids, and neck it while it’s still warm.


Pure. Pleasure.

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Unusual Toffee Apple Recipes

We’ve got Fun Fair fever! And with treats in mind we thought we’d look for some creative Toffee Apple recipe’s you can try at home!



1. Chocolate-Covered Caramel Apples


chocolate caramel apples


Serves: 6

Estimated Time: 30 minutes




6 Granny Smith apples

6 popsicle sticks (some caramel brands include them in the bag, such as Brach)

2 Tbsp milk

1 1/4 oz packet of caramels, unwrapped

Chocolate (white, dark, or semi-sweet)

Mini M&Ms

Mini chocolate chips


Crushed Oreos




  • Remove the apple stems. Wash and dry the caramel apples, rubbing the surface well with a tea towel to remove any wax. Insert sticks into the top of the apple and freeze for an hour.
  • Microwave milk and caramels for 1 minute in a glass bowl. Stir the caramels and microwave for another minute. Stir well and dip the apples immediately, turning to coat. Use a knife and scrape the caramel from the bottom of the apples (this will prevent the apple from ending up in a pool of caramel). Immediately dip into nuts or mini chocolate chips .
  • If dipping in chocolate, put caramel apples on wax paper (buttered parchment works well, too) and stick in the fridge until the caramel has set, about 5 minutes.
  • Melt the chocolates in the microwave with a bit of vegetable oil.  Dip the apples, scraping the excess chocolate from the bottom of the apple. Immediately dip into more nuts or mini chocolate chips or push larger sweets onto the chocolate surface.
  • Store them in the fridge and enjoy!


Note – Should you have a boil over in the microwave, don’t clean it up – just let it cool and it peels right off the turntable inside the microwave and is much safer than trying to scrape out the sugar-lava. Hot caramel burns!



2 . Caramel Apple Nachos






30 large marshmallows

5 Tbsp butter

35 caramels

1 Tbsp water

4-5 apples, sliced

Toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc.)





  • Melt the marshmallows and butter in a saucepan over a low heat.
  • Stir periodically until completely melted and smooth.
  • Combine the caramels and water in a bowl and microwave until melted.
  • Microwave at 45 second intervals, stirring in between until the caramel is smooth.
  • Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.  Add any additional toppings and serve immediately to friends that will love you forever!




3. Toffee Apple Tray Bake


toffee apple traybake 1




350g apples

A squeeze of lemon juice

350g self raising flour

2 tsp baking powder

350g light soft brown sugar

4 large eggs, beaten

225g unsalted butter, melted


For the toffee sauce:

100g unsalted butter

100g light soft brown sugar

1 tbsp lemon juice

A pinch of salt





  • Preheat the oven to 180C. If you are using a tin, line the tin with baking parchment.  If you are using a foil tray grease it well with a little of the melted butter.
  • Peel, core and thinly slice the apples (down to you whether or not to leave the skins on). Put them in the bowl with a good squeeze of lemon juice and mix to evenly coat the apple pieces.
  • Sift the flour into a large bowl and add baking powder, sugar and mix well. Mix in the beaten egg and the melted butter until it’s well combined.
  • Pour the mixture into the tin and arrange the apple slices in three or four rows on the top of the cake mixture. If you are using cooking apples, it is a good idea to sprinkle some caster sugar over the top.
  • Bake for 45 minutes or until the cake is firm and a skewer comes out clean. It is worth checking with a skewer as sometimes the cake beneath the apples takes a bit longer to cook.
  • Start making your sauce when the cake is nearly ready to come out. Melt the sugar, butter and lemon juice in a pan and add a pinch of salt.  As it melts, whisk the sauce gently with a balloon whisk until the mixture is melted, thicker and smooth.  Leave to cool while you get the cake out of the oven.
  • Pour the sauce all over the top and smooth out with a spoon.






4. Caramel Apple Trifles




Makes 4 trifles



This is an American recipe so we’re dealing with cups – sorry!


Caramel Sauce*

1/2 cup sugar

3 tbsp salted butter, cubed, room temperature

1/4 cup heavy cream, room temperature

*You can replace the caramel sauce with a store-bought sauce, if preferred.


Cinnamon Apples

3 apples, diced

2 tsp lemon juice

1/8 tsp nutmeg

2 tsp cinnamon

6 tbsp brown sugar

1 tbsp butter


Cinnamon Whipped Cream

1 cups whipping cream

1/2 cup powdered sugar

1 tsp ground cinnamon

1 cup Cinnamon Granola (I used this one)





  • To make the caramel, add the sugar in an even layer to the bottom of a medium saucepan.
  • Heat sugar on medium-high and whisk until the sugar has melted, about 5 minutes. The sugar will lump together, but eventually melt.
  • Continue whisking until the temperature reaches 350 degrees or the sugar has turned an amber colour. It will reach 350 degrees very quickly after all the sugar has melted. Watch it very closely. It goes from nice caramel to burnt very quickly.
  • Remove caramel from heat and add butter. Whisk until melted and combined. Mixture might bubble a bit.
  • Add the heavy cream and whisk until incorporated.
  • Cool caramel to room temperature.
  • To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
  • Add butter and cook apples for about 15-20 minutes, or until at preferred softness.
  • Allow to cool for 15-20 minutes.
  • To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
  • Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
  • Add powdered sugar and cinnamon and whip until it you get stiff peaks.
  • Once everything is made and ready, build the trifles.
  • Pipe an even layer of whipped cream into the bottom of the cup or jar you are using.
  • Add about 2 tbsp granola in an even layer.
  • Drizzle caramel over granola.
  • Spoon apples over caramel.
  • Repeat layers 14-17, then drizzle more caramel over the tops of each trifle.
  • Store in the fridge for 2-3 hours, or until ready to serve.






5. DIY Mini Caramel Apples





Extra-large apples (approx. 3, to make 20 mini caramel apples)

Packet of Caramels

2 Tbsp milk

Lollipop sticks

A metal Tbsp coffee scoop

Wax paper & plates or a cooking tray





  • First, prepare a tray or some plates with wax paper on top.
  • Peel the apples, then scoop balls out of them with a metal coffee scoop.
  • Push a lollipop stick into the middle of each ball. Pat them dry with a paper towel and put them in the fridge or freezer while you make the caramel.
  • Unwrap the caramels and melt them in a pot over medium-low heat, with 2 Tbsp of milk. (You can buy bags of caramel bits too if you don’t want to go through the trouble of unwrapping them.)
  • Once the caramel is smooth and melted, remove it from heat and dip in the apple pops one by one, letting the excess caramel drip back off them into the pot.
  • Place the dipped apples back onto the tray or plate, and repeat.
  • Because peeled apples are a lot more slick and wet than apple skin, you might want to pat the apple pops dry with a paper towel one more time before you start dipping them, and you should put them back in the freezer right after dipping to let the caramel set. Otherwise, it will just slide off.
  • Leave them in the freezer for about 15 minutes, then transfer to the fridge for another 30 minutes or until the caramel is hardened.
  • Once the caramel is hard, take them out of the fridge and peel them off the wax paper. If you have a lot of caramel pooled around the bottom, you can cut it away with a knife.
  • You could also dip these in nuts, chocolate bits, crushed pretzels, or salt for fun variations.


Have you tried any weird or wonderful ways to add copious amounts of calories to one of your 5 a day?

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How to Make Your Own Candy Floss

Everybody loves candy floss, kids and big kids alike.
We found this really cool recipe, so you can make it at home. It takes a bit of effort but it’s definitely worth it!




Serves: 6-8
Prep time: 15 mins
Cooking time: 10 mins
Skill level: Bit of effort
Cost: Cheap as chips



800g granulated sugar

240ml corn syrup (there’s a brand called Karo you can get from Tesco)

240ml water

¼ tsp salt

1 tsp raspberry extract (or any flavour you like)

2 drops pink (or any colour) food colouring (optional)



You will also need:

A candy thermometer (Argos do a cheap one)

A ‘decapitated’ whisk*


*To make a decapitated whisk, snip the prongs at the end of a wire whisk with a wire cutter so you have straight metal branches



  1. Cover 8 cardboard paper-towel tubes with parchment. Set aside. With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming
  2. In a large, heavy saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Stir until the sugar is melted.
  3. Clip on a candy thermometer, stop stirring, and heat to 320°F (160°C). Pour the molten liquid into a shallow heatproof container. Add the extract and food colouring (if using) and stir well.
  4. Line your work table with parchment. Might be worth spreading parchment on the floor around the table to catch any stray bits of flying sugar.
  5. Dip your decapitated whisk into the sugar syrup and hold it over the pot to let the sugar drip back into container for a second. Holding the whisk a foot (30 cm) above the parchment, swing the whisk back and forth so that thin strands of sugar fall on the paper. Repeat this a few more times until you have a nice nest of spun sugar.


WARNING: Be really careful. This stuff is seriously hot!


  • If you’re still not getting the hang of it, there’s a quick tutorial to a similar method here


Let us know how you get on!

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