Spiced squash Halloween soup (v)

A winter warmer with a spicy glow. Perfect after a night of trick or treats!

Recipe:

• 1 small butternut squash (approx 750g)
• 1 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp fresh or dried rosemary
• good glug of olive oil
• 1 litre of hot vegetable or chicken stock
• 1 tbsp cream cheese
• 
  

Method:

1. Combine all the ingredients except the stock and cream cheese in a roasting tray and place in a preheated oven at 200c/390f /gas mark 4 for about 30 minutes, stirring occasionally
2. After 30 minutes check that the squash is soft with a sharp knife. If it is still firm give it a few minutes more
3. Stip the contents into a saucepan, rinse out the tray with some of the stock and then ad it all to the pan
4. Heat through and blend until smooth
5. Add the cream cheese and blend again to combine
6. Top with a drizzle of olive oil and dust with paprika

Serve with warm crusty rolls

Curry in a hurry (v)

This is one of those quick, versatile 'chuck it together' recipes for when you are just in from work and home alone. It's not about about quantities or measurements is about a quick, tasty dinner on the plate in 15 minutes using whatever you have to hand.

I always keep cooked chickpeas in the freezer so its easy to grab a handful for dishes such as this but any leftover fish, cooked chicken or vegetables will all work just as well.

These are the ingredients I gathered:

Recipe (Serves 1)


Approximate Ingredients: 

• 1/2 onion, finely sliced
• 1 small sweet potato, cut into cubes
• a handful of frozen or canned chickpeas
• chunk of fresh ginger, finely chopped
• 1 clove of garlic, crushed
• Fresh, dried, flaked or powdered chilli to taste
• shake of whole cumin seeds
• shake of ground coriander
• good shake of medium curry powder
• squeeze of tomato puree
• small can (165ml) coconut milk
• squeeze of lemon or lime juice
• handful of fresh spinach
• vegetable oil

Method:

1. Heat the oil in a small pan, then add the onion, garlic, ginger and chillies and gently fry for 5 minutes
2. Add the sweet potato, coriander, cumin, curry powder and tomato puree and stir well
3. Add the coconut milk, then fill the empty can with water and add that too
4. simmer rapidly for 10 minutes, squeeze in a bit of juice, stir through the spinach until it wilts and serve.

I spotted some flaked almonds in the cupboard so chucked some on top for a little extra crunch and I was feeling super lazy so served mine with supermarket microwave pilau rice.

Paella with chicken, prawns and chorizo

This is a paella recipe to appeal to all, its a great social meal and a good excuse to gather your friends and family together to share it.
A lot of people are wary of too much seafood so I have forgone the mussels in favour of chorizo sausage but you can add want you like. I always use raw prawns because the pre-cooked ones turn chewy so quickly.

For a tasty vegetarian alternative use vegetable stock and add green beans and cashew nuts in place of the meat and fish.

Recipe (serves 4)


Ingredients

• 1 chicken breast cut into 2-3cm pieces
• 100g chorizo sausage, diced
• 16 prawns 
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 good handfuls of frozen peas or petit pois
• 350g paella rice
• 2 generous handfuls flat leaf parsley, finely chopped
• 1/2 tsp smoked paprika
• 1 sachet Paellero paella seasoning *
• 2 lemons, one juiced, and one cut into 8 wedges
• 2 litres chicken stock or vegetable stock
• 4 tbsp passata
• olive oil

Method

1. Sprinkle a little of the paella seasoning onto the chicken and mix to coat
2. Heat a good glug of olive oil in the pan the add the chorizo and chicken ad cook until crisp and the oil has taken on the flavour and colour of the chorizo
3. Remove with a slotted spoon and set aside then add the onion, garlic and pepper, cook for about 5 minutes until the onion is translucent. Season with salt and pepper
4. Add the paella rice, the Pallero seasoning and smoked paprika and stir to combine
5. Add half the stock and the passata 
6. Simmer for 15 minutes stirring gently only occasionally to stop the rice sticking to the pan, adding more stock as required
7. Add the chicken, chorizo, peas, prawns, half the flat leaf parsley and the juice of a lemon.
8. Cook for approximately 5 minutes until the prawns are pink and the rice is tender and has absorbed all the liquid
9. Top with the wedged lemons and the rest of the flat leaf parsley and serve straight from the pan with a large glass of Rioja

The benefit of raw prawns is that as soon as they turn from grey to pink they are ready to eat. so you know they're not overcooked. You will have to remove the black vein running through each one as pictured because they are not good to eat. 

*To give this dish a really authentic flavour I use Paellero paella seasoning which I first discovered in Spain and brought back whenever I got the chance. It's now readily available online and worth searching out so do Google it.

Doodles by Jo Read!

Spanish tortilla with broad beans (v)

Broad beans are such an underrated vegetable, once the leathery grey outer skin has been discarded, their vibrant green colour and fresh taste are a perfect addition to pastas, risottos or used to enliven this Spanish classic.

Serve in wedges as part of a tapas meal, or even better cubed on a cocktail stick and served with an ice cold glass of cava or dry sherry.



Recipe (serves 4-6 as a canape or tapas)

Ingredients

• 6 eggs, beaten 
• 1 small onion, finely sliced
• 1 medium potato, finely cubed
• Good handful of frozen broad (fava) beans
• Olive oil

Method

1. Heat a generous glug of olive oil in a small (approx 20cm diameter) none stick pan
2. Add the onions and fry gently for about 10 minutes until soft and translucent 
3. Add the potato and cook for a further 10 minutes until soft
4. Add the broad beans and stir over the heat for 2 minutes
5. Tip the contents of the pan into the beaten egg and mix thoroughly with a fork
6. Add another splash of oil to the pan and pour the mixture in, pulling the sides of the tortilla into the middle to allow the raw egg to reach the bottom of the pan. Be careful not to overdo it or you may end up with broad bean scrambled egg.
7. Leave to cook on a low heat for 5 minutes, then check underneath with a non stick spatula to see if the underside is cooked. If it is not, just leave it for another minute or so and check again.
8. Once you are happy that the tortilla is half cooked, ensure that it is not stuck to the pan and then place a dinner plate over the top and flip the tortilla onto it. Add a little more oil to the pan and very carefully slide the tortilla cooked side up back into the pan and cook for a further five minutes until done.
9. Remove from the pan and allow to cool before serving.

Veggie black eyed bean chilli (v)

This is a spicy vegetarian treat that confirmed carnivores will enjoy too. The lime juice gives it a vibrant tang and the cocoa powder provides a real depth of flavour. Delicious served over rice or in wraps with guacamole and cheese.

Recipe (serves 2)

Ingredients

1 400g can black eyed beans
1 400g can chopped tomatoes
1 small onion, finely chopped
1 green or red pepper, finely chopped
2 cloves garlic, finely chopped
1 glug olive oil
Good shake of dried oregano
2 tsps ketchup
Juice 1/2 lime
1 tsp whole cumin seeds
1 tsp ground coriander
1 tsp dried chilli flakes (or to taste)
1/2 tsp cinnamon
1/2 tsp cocoa
1/2 tsp smoked paprika

Method

1. Gently fry the onion, garlic and pepper in the olive oil for 5-10 minutes until soft and season with salt and pepper
2. Add all the rest of the ingredients apart from the canned tomatoes and fry for a further 5 minutes to combine the flavours
3. Add the tomatoes, fill the empty can with water and add that too
4. Simmer for 30 minutes
5. Check the seasoning and add more chilli if you like a kick

TIP: If you've made it a little too spicy serve it with soured cream or plain yoghurt to calm it down.

June's lemon ice cream (v)

This recipe is a cracker and its really simple to make, it was given to me by my mum June. It has all the zesty freshness of a sorbet combined with the luxurious creaminess of ice cream. Perfect to zing up the mouth after a big meal or as a treat on a hot sunny day, good served on it's own or with strawberries.


June's lemon ice cream 

Ingredients:
3 1/2 lemons, grated rind and juice
175g/6oz icing sugar
300ml/1/2 pint double cream
150ml/1/4 pint plain yoghurt

Method:

1. Place lemon rind and juice in a jug with the icing sugar, mix thoroughly and set aside for 30mins until the sugar has dissolved.
2. whisk the cream until it forms soft peaks, then fold fold into the yoghurt
3. Stir the syrup again and mix into the cream and yoghurt
4. For best results use an ice cream machine at this point if you have one (I use a Magimix Le Glacier). If you don't have one, pour the finished mixture into a freezer proof container and put straight into the freezer. You will then need to remove it every hour and beat with electric mixers to prevent ice crystals forming. Do this 4-5 times.

Easy Piccalilli (v)

This vibrantly yellow pickle is delicious with cold cuts and cheese. For my version I have added red pepper for an extra colour boost. Try this recipe and let me know what you think, I can guarantee its better than any you will find in the shops and its quick and easy to prepare.

Easy Piccalilli

Ingredients:

700ml white vinegar

2 tbsp coriander seeds

500g cauliflower cut into 3cm florets

1 tbsp mustard seeds

2 onions, finely chopped

1/2 red pepper chopped into 1cm pieces

3 tbsp English mustard powder

3 tbsp cornflour

1tbsp turmeric

2 tsp ground ginger

150ml cider vinegar

100g french beans cut into 1cm pieces

1/2 courgette cut into 1cm pieces

2 garlic cloves, sliced

150g granulated sugar

Method:

1. Place the white vinegar and coriander and mustard seeds in a large heavy bottomed pan and bring to the boil. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy. Meanwhile, put the mustard powder, turmeric and ginger in a jug and gradually whisk in the cider vinegar until smooth.
2. Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2-3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar.
3. Put the mustard mixture back into the pan and bring to the boil. Gradually add the drained vinegar and simmer for 8-10 minutes, until thick enough to coat the back of a spoon. Add the drained vegetables and take off the heat.
4. Spoon into sterilised jars (I put mine through the dishwasher) and leave for a month to mature.

Apple Chutney with Prunes & Dates (v)

I love my condiments and sharing them with others too. Today I'm making the first of several to give as christmas gifts to family and friends. A simple and delicious recipe perfect with cheese and cold meats, it has a little festive spice in it too. Soon I'll be bringing you recipes for Piccalilli, chilli jam and pickled onions.


Apple Chutney with Prunes & Dates


Ingredients:

• 1.5kg cooking apples
• 500g onions
• 250g dates
• 250g prunes
• 750g Demerara sugar
• 500ml white wine vinegar
• Zest and juice of two lemons
• 1 small chilli
• 1 tsp ground ginger
• 1 tsp ground allspice
• Pinch of ground cloves
• 1/2 tsp of salt
• 10 peppercorns
• 1 tbsp of mustard seed

Method:

1. Wash, peel, core and chop the apples and onions finely
2. Put all the ingredients into a heavy bottomed saucepan and bring slowly to the boil, stirring until the sugar is dissolved.
3. Simmer very gently until the chutney has reduced and thickened, stirring occasionally. This will take up to 4 hours so make sure you have plenty of time on your hands. It is ready when there is no separate liquid on top and a spoon drawn across the top leaves a track.
4. Place into sterilised jars (I put mine through the dishwasher) airtight jars and leave for a least a month to mature.

A Very British Birthday

Back in May, I celebrated my birthday and as it was close to the royal wedding, went with a patriotic theme.

I made really meaty sausage rolls, mini yorkies with roast beef, mustard and horsradish, union jack sherry trifle and many other goodies. I'm no food snob and think there is always a place for Monster Munch at the table too!

Friends entered the spirit and brought a great birthday cake and cupcakes.