Beach Hut Cook is a food, drink and lifestyle blog focussed on simple tasty food cooked at our beach hut which is a short walk from our seaside home. I feature outside cooking either on a barbecue or firepit/tripod, all cooked and photographed in real time. I also showcase my vlogs and how to guides on simple food and drinks. There’s nothing better than a cocktail or two as the sun sets. We have a lot of fun at our beach hut and its furnished in a simple retro style with many vintage finds bought from local seaside towns. My audience is a mixture of age groups as I feature easy to cook recipes that can be easily replicated at home, on a camping trip or out on a woody walk.
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Honey Mustard Chicken, a simple yet tasty quick dinner which is perfect for after work when you have little time or energy. After work when I’ve worked flat-out and happy to be in the familiar... Read More The post Honey Mustard Chicken. Easy After Work Dinner appeared first on...
Honey Mustard Chicken, a simple yet tasty quick dinner which is perfect for after work when you have little time or energy.
After work when I’ve worked flat-out and happy to be in the familiar surroundings of home I want an easy to cook dinner that’s quick and tasty. I want nothing more than to slam something in the oven, prep some green veg and then sit down and eat with my people.
Normally cooking is fun and relaxing for me especially when family and friends come round but after work, it’s different. I want to tick off the major food groups, eat something tasty and if I can cook double for a make ahead dinner for another day then I’m happy. This honey mustard chicken dish ticks all those boxes. Cooking double means you’ve got chicken sandwiches for lunch the next day, or fajitas for another dinner and maybe even the base for a chicken pasta dish for another after that. Smug doesn’t even come close.
- 4 chicken breasts, boneless and without skin
- 1 tablespoon sunflower oil
- 3 tablespoons runny honey
- 2 tablespoons wholegrain mustard
- 3 tablespoons white wine
- 2 cloves garlic, crushed
- 3 rosemary sprigs, leaves removed and chopped
- Half a lemon, sliced
- Preheat oven to 180°C/Gas Mark 4/356°F
- Place the chicken breasts in a large shallow baking dish.
- Mix together the oil, honey, mustard, wine and garlic and pour over the chicken breasts.
- Scatter over the rosemary leaves and dot about the slices of lemon.
- Bake in the oven for 30 minutes.
- Serve with spring greens.
- Also great to make double and use in salads or sandwiches for next day's lunch.
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Date and Cinnamon Granola: Winning at Breakfast The post Date and Maple Granola. Winning at Breakfast. appeared first on Beachhutcook.com.
Deliciously easy granola with oats, selection of seeds, coconut, dates, cinnamon and maple syrup baked until just toasted and stored away to make those breakfasts worth waking up for
Weekend breakfasts in our house fall in two different camps: the hurried no time to stop or the let’s drag out the morning for as long as possible. The latter being much preferred when it’s a beach hut breakfast. However on either type of breakfast, granola can often be featured.
Lately I’ve been feeling a tad miffed when it comes to paying crazy prices when buying a box of granola only to find it’s nearly all gone after a big family breakfast and it wasn’t cheap in the first place! So I thought surely I could make our own? After a few disasters (overcooking) I think I have found the answer.
Ive leant the secret is in the ratio of oats to fruit to nuts and seeds plus the cooking time. It’s a little like cooking cookies, you need to undercook and take out of the oven when just as its starting to colour. Anything more and you can’t save it and it’s fit or the bin.
I like the amount of seeds and fruit to be quite high but not over the top and I do like the warmth from cinnamon. Come summer I might add less but this blend tastes heavenly when added to a fruit crumble topping.
Of course you can change the type of dried fruit you use and change the seeds and used too but I find keeping to this ratio gives you the right amount of flavour and texture that shop bought varieties can’t. So far I haven’t added nuts but should you do, please let me know how it turns out.
- 350g rolled oats
- 50g seasame seeds
- 80g sunflower seeds
- 100g pumpkin seeds
- 100g soft dates, chopped
- 60g desicated coconut
- 1 teaspoon ground cinnamon
- 3 tablespoons rapeseed oil
- 1 tablespoons coconut oil
- 80ml maple syrup
- 60g runny honey
- 1 teaspoon vanilla extract
- Preheat oven to 140C/325F/Gas Mark 3
- In a large bowl, mix together the dry ingredients.
- In a small saucepan, melt the coconut oil and add the remaining wet ingredients.
- Pour wet ingredients into the dry and mix well.
- Turn out on to two shallow baking trays and spread out.
- Place in the oven for 20 - 25 minutes and toss the granola every to ensure even cooking. Halfway through swap the trays over.
- Once cooled completely place into a large jar and this will keep for 8 weeks.
- Like baking cookies, it is best to remove the granola from the oven when it looks undercooked otherwise once at overcooked/tawny brown stage it is fit for the bin and nothing else!
Here’s beach hut breakfast treat for you here – Egg Bacon, Cream Cheese Bagel.
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A low fat version of spicy piri piri chicken that brings back memories of our holiday in Portugal. Rich and flavoursome with lower calories as baked rather than fried. Once we hit the beginning of... Read More The post Portuguese Chicken with Piri Piri Sauce appeared first on...
A low fat version of spicy piri piri chicken that brings back memories of our holiday in Portugal. Rich and flavoursome with lower calories as baked rather than fried.
Once we hit the beginning of February, we’ve already shrugged off the heady festivities of Christmas, and it’s chocolate filled all day pyjama wearing sessions, I am looking forward to the tale-tale signs of spring. I get a burning need to clean everything (don’t worry it soon passes) and declutter and paint everything white (again it soon passes). But mostly I start thinking of summer holidays and discovering new food and flavour combinations, in fact, everything new. Bring on the newness of everything.
Last summer we holidayed in Portugal and every restaurant featured piri piri flavoured dishes on their menus. I became a little obsessed in finding the right combination: not too hot, not too mild, just right. I think with the dish below I got it just right.
We also drank rather a lot of White Port and Tonics which will always remind me of our trip to Lisborn midway through our holiday.
Normally Piri Piri chicken is cooked with the skin on and although this is delicious, I wanted to cook a lower fat version, which we happily ate cold the next day. Perfect for lazy slow days in a villa with the only jobs to do were which book to read by the pool. Now tell me you’re not ready to hit the new season and embrace the newness.
- 2 large onions, chopped
- 2 lemons
- 4 chicken breasts, skinless and boneless
- 3 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- ½ teaspoon piri piri sauce or Tabasco
- Pinch of sea salt
- Parsley, chopped
- Place the onions on the bottom of a large ovenproof dish, cut up one of the lemons, and add. This will act as a base for the chicken.
- Place the chicken over the onion and lemon mix.
- Zest and juice the remaining lemon.
- Mix together the garlic, oil, smoked paprika, piri piri sauce, salt, lemon zest, juice, and pour over the chicken. Massage into the chicken.
- Sprinkle over some parsley, keeping some for the end and bake in the oven for 25-30 minutes at 180°C/Gas Mark 4/356 °F.
- Serve with roasted red peppers and potatoes.
A baked rice dinner of chicken and chorizo cooked in a pasta sauce topped with cheese. The answer to a quick and nourishing after work dinner for busy people. After a long day at work... Read More The post Chicken and Chorizo Rice Bake – Our Cosy Friday Dinner appeared first on...
A baked rice dinner of chicken and chorizo cooked in a pasta sauce topped with cheese. The answer to a quick and nourishing after work dinner for busy people.
After a long day at work or a full on day out, you want an easy go-to dinner that draws a line in the sand from working week to hello weekend. This easy chicken and chorizo rice bake draws that line perfectly.
It’s our cosy Friday night dinner when we grab a few moments together to talk about our week, discuss weekend plans and relax in each other’s company. It’s a no frills, easy kind of dinner and I make no excuse for using ready made ingredients. These simply give you more time to ease into that delicious feeling of relaxation and letting go of the busyness of the week.
You can save time by either prepping the ingredients in advance or even making the chicken and chorizo sauce ahead of time but even from scratch, it’s no hardship. Whatever works for you.
- 250g chorizo, sliced and then cut into quarters
- 3 chicken breasts, skinless and boneless – cubed
- 1 x 450g good quality pasta sauce
- 2 packets of ready cooked rice
- 1 small handful fresh parsley, chopped
- Half a jar grilled peppers, sliced
- 100g cheddar cheese, grated
- Preheat oven to 200°C/Gas Mark 6/400°F.
- In a large saucepan add the chorizo, chicken and pasta sauce and cook for 7-8 minutes, stiring from time to time to prevent sticking.
- In a baking dish empty the contents of 2 packets of ready made rice. Pour over the chorizo and chicken mix and stir to combine.
- Sprinkle over the parsley and grilled peppers.
- Top with the grated cheese and place in the preheated oven for 20 minutes.
If you are looking for further solutions for make ahead cozy dinners try this Swedish Meatball dinner or for a meat free alternative try this Black Bean Sweet Potato supper.
Joining in with: 
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This version of an Espresso Martini cocktail is made with spiced coffee flavoured espresso, vodka, coffee liqueur, and maple syrup to give you that pick me up needed when your dancing feet begin to tire.... Read More The post Spiced Espresso Martini appeared first on...
This version of an Espresso Martini cocktail is made with spiced coffee flavoured espresso, vodka, coffee liqueur, and maple syrup to give you that pick me up needed when your dancing feet begin to tire.
New Year’s Eve parties are great fun and always something to stay up for but you can flag come 11 o’clock even if your night is just the two of you in front of the TV waiting for the chimes to ring.
To help you through I’ve got a great pick you up cocktail. Espresso Martinis are the perfect answer as they give you zing you need to party just a little while longer. Should you have any Christmas spiced coffee leftover that you bought on a whim, this is a great way to use it up.
Using maple syrup as a sweetener gives a layer of smokiness and saves you time in making a sugar syrup.
Another coffee based martini recipe is HERE – Flat White Martini using an Irish Whiskey liqueur.
- 100ml vodka
- 50ml coffee liqueur
- 50ml cold espresso (made from a spiced coffee blend, if not regular ground coffee)
- 30ml maple syrup
- Ice cubes
- Place in a cocktail shaker with a large handful of ice cubes.
- Pour in the vodka, coffee liqueur, cold espresso and maple syrup.
- Shake until well blended.
- Pour into freezer fresh cocktail glasses and once nearly full, open up the shaker and spoon over some of the froth.
- Any regular coffee grounds can work here but this is a great way to use up those coffee blends that are no longer your favourite.
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An easy yet indulgent cheese fondue using a mild cheese and cider instead of kirsh for a simple treat to share round the table. The ultimate retro classic with an up to date twist. Whether... Read More The post Cheese Fondue – 1970s Retro Inspired Supper appeared first on...
An easy yet indulgent cheese fondue using a mild cheese and cider instead of kirsh for a simple treat to share round the table. The ultimate retro classic with an up to date twist.
Whether you remember the 1970s or not it was a time of change: new labour saving devices, women returning to the world of work and a general sense of striving forward breaking all the rules. I don’t remember much of the early 1970s but I do remember that feeling of a warm cosy house filled with cooking smells and running around in bare feet leaping over sunbeams as they hit the carpet. Not to mention the exhilarating mix of décor colours!
Home was comfort. Home was a good place. Home with its simple pleasures – no daytime TV or mobile devices just a haven to play board games, colouring books and dolls was fun. So whilst staying at Dimmet, a 1970s bungalow in North Devon I wanted to recreate a dinner party dish that my parents would regularly host. I cooked a Cheese Fondue with lots of delicious tasty bits to eat alongside the traditional cubed bread.
Dimmet is situated in the seaside town of Braunton with it’s sweeping sandy beaches, rugged cliffs and a surfing meca. The 2 bedroomed bungalow is decorated resplendently in 1970s colours whilst keeping the kitchen, bathroom and beds safely in up to date comfort. We sat for hours chatting about our childhood memories and laughing at our tales of grazed knees (husband) and tearing around and getting told off (me).
I do remember cheese fondues to be like boiling hot vats of bubbling melted cheese with a floating layer of pure alcohol and thinking I’d just stick to the bread thanks. So I decided to make a much easier, tastier and less stressful version. This dish can easily be reheated so you can make it in advance without fear of it splitting.
For more information about Dimmet see their website for details – www.dimmet.co.uk
- 1 round loaf of bread (I used a gluten free loaf)
- 1 wine glass of dry cider
- 1 garlic clove, crushed
- 225g Caerphilly cheese, grated (or any mild crumbly cheese such as Lancashire)
- 1.2 scant tablespoons plain flour (I used gluten free and it worked well)
- Small handful of grated Parmesan
- 1 teaspoon wholegrain mustard
- Grated nutmeg
- Preheat the oven to 200c/Gas Mark 6/390F
- Slice the very top of the loaf of bread and pull out the inside leaving a good crust to act as a serving dish for the fondue. Drizzle over 2 teaspoon olive oil and smear around with the back of spoon. Place in the oven to bake for 10 minutes.
- Cut up the ripped out bread into large chunks. Place on a baking tray and sprinkle over olive oil and season with salt and pepper. Bake for 8-10 minutes until golden.
- In a saucepan, heat the cider and garlic clove until starting to boil.
- Toss the cheese in the flour and then add to the pan with the cider. Keep stirring until melted and bubbling.
- Cook for about 2 minutes, stirring all the time
- Add the mustard and Parmesan and continue to cook for a further minute.
- Pour into the cooked bread loaf and serve with grated nutmeg over.
- Serve with rolled up salami slices, gherkins, cherry tomatoes, griddled courgettes, rolled up bacon slices and apple slices.
For a completely different holiday, Emma and Andrew also have a shepherd’s hut in Somerset, see my stay HERE.
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