Month: October 2015

Roasted Sage, Squash & Cannellini Bean Dip

Halloween party preparations have begun in our house, and this one’s a beauty!  It’s Peanut Squash… no?  Perhaps you know it as Delicata Squash… ok… Sweet Potato Squash?  No, I hadn’t heard of it either but it’s one of those, that when it’s roasted is velvety.  It’s got that softly sweet squash flavour and a rich texture, which is great for this dip.  I’ve roasted it up with sage, olive oil and salt & pepper and added some cannellini beans to make the dip.  It’s got a subtle roasted flavour and it’ll make a delicious addition to the Halloween table tomorrow.  Alongside pretty much everything else you might have seen on pintrest or instagram over the past couple of weeks!  Woohahaha… Ingredients:  200g Roasted Squash 10 fresh sage leaves 400g tinned canellini beans (drained) 1 tsp mixed herbs 2 cloves garlic (to keep the vampires away) 100mls Olive Oil Salt & Pepper Handful of pumpkin seeds (dry toasted) A Small Culinary pumpkin to serve (optional) Method: 1. Pre-heat the oven to 200C. 2. Slice the …

Cacao & Cardamom Lazy Morning Granola

Sweet, Sticky, Morning Goodness… Oh good morning chocolate breakfast hit! Oh indulge me honey toasted oats… Wait, you’re slurping the sweet spicy chocolaty milk from the bowl?  Don’t worry, me too!  It’s half term holidays and we’re enjoying really slow mornings at home!  Making granola this morning in my pyjamas was pure joy for me.  And the smell of it baking was mouth-watering.  Sweet, spicy aromas filled the kitchen as I slurped my morning tea and the children were building Lego, bliss.  Until 10 minutes later and the children are throwing the Lego, my tea goes cold while I intervene and, wait, is that the smell of overcooked granola?  For a minute there though…  I’ve been a huge fan of the chocolate cardamom combination since ‘chocolate cardamom cookies’ in Signie Johansen’s ‘Scandilicious’ cookbook.  And the combination works brilliantly in this granola, so without further ado… I give you Cacao & Cardamom, Lazy Morning Granola… Ingredients to make 4-6 portions:  200g whole rolled oats 50g pumpkin seeds 50g whole almonds, roughly chopped 50g chia seeds 50g raw cacao …

Roast Shoulder of Lamb with Moroccan Style Cous Cous

I’ll just start this one off with that great Einstein quote that goes: “Nothing will benefit health and increase the chances for survival of life on earth as the evolution to a vegetarian diet” There, I said it!  Now crack on an enjoy your lamb… but enjoy it rarely (because of the health risks associated to a diet high in red meat) and buy organic, free-range and local if possible (for the sake of the animal’s welfare, and that of the environment)*. The Moroccan Style Cous Cous though will definitely save your health and save the planet you’re at it!  And together (according to Tim and the kids) they’re a match made in heaven! Ingredients for the Lamb: 600g Rolled Shoulder of lamb 1 large shallot 2 cloves garlic 1 sprig fresh rosemary salt & pepper olive oil Method for 600g Lamb: 1. Pre-heat the oven to 220C. 2. Place the Lamb in a roasting tin with a sprinkling of salt & pepper and a few glugs of olive oil to coat. 3. Roast for …

10-Bean Vegetable Cobbler with Cheddar Scone Topping

This is a really hearty one-pot dish.  My mum used to make beans to go with sausage and mash and this reminds me of that meal!  It was one of my favourites!  Although I don’t eat sausages any more, beans (in one form or another) are a staple, and our little girl loves them too.  This dish is warming, if you’re using dried beans it takes a while, but it could be made very quickly if you opt for canned beans.  The cheesy scone topping makes it a sort of stew / pie hybrid.  For me it’s better than either!  The bottom of the scone topping will absorb the cooking juices and the top will be pure cheesy scone.  The best of both worlds.  If you have a favourite scone recipe definitely use it… And any of the vegetables could be substituted with whatever is seasonal, or available in your fridge! Ingredients: For the filling: 250g 10-bean mix (or equivalent canned or other dried beans) 2 leeks 3 cloves garlic 1 jalapeno pepper (or a …

In Praise of the Pear and Cinnamon Pears with Coconut Oats or Greek Yoghurt

I just read a tweet that really excited me! ‘The Glorious Pear’, by @nigelslater.  The Radio 4 Food Programme is all about the Pear today!  ‘How wonderful’ I thought, having just enjoyed a pear.  A really ripe juicy organic pear.  When they’re good they’re so good.  They’re not like apples, they can’t be enjoyed all year round.  They’re best fully ripe and in season, and if they’re not fully ripe and in season, they’re just not good.  Oh I love their subtle sweetness, their juicy flesh encased in that skin that sort of disintegrates… it sort of alludes to protection of the flesh but melts in the mouth… so soft, so kind is the pear! I do very little cooking with pears, I think they’re best enjoyed raw, fresh and juicy… but with a glut of pears I’m having to be creative, so I enjoyed a spiced porridge with pears the other morning, and here it is… Ingredients: 2 pears 1 tsp ground cinnamon 1 handful oats 1 tbsp ground almonds 1 tbsp coconut cream …

My Boy’s Morning Milkshake

‘Mummy can I make a milkshake’, ‘mummy can I make a smoothie’?  Depending on how tired I am at 6am when he’s asking, my feelings tend to vary from ‘oh the mess’ to ‘milkshake what?’ to ‘wow he’s so creative’!  Either way, he’s keen to be creative with food, which will serve him well in the long term, in fact it serves him well already!  So more recently it’s been ‘mummy can we add it to the food blog’, ‘mummy when can i have a food blog of my own’?  So – this is his post!  He’ll be eagerly awaiting feedback, and no doubt I’ll be checking every 5 seconds that he asks!  Let us know how you like it! Ingredients: 1 handful frozen blueberries 1 handful frozen raspeberries 150 mls milk 150 apple juice Method: 1. Add the ingredients to a blender jug. 2. Blend until smooth. 3. Enjoy! Simple, and very tasty! I’m pretty sure there will be more where this came from too… Enjoy the extra hour in bed everyone…(That’s if you …

Wholemeal Pumpkin & Feta Muffins

We have a massive glut of pumpkins… ’tis the season!  Actually, I was looking through my instagram account this morning and noticed how beautifully seasonal the pictures look (unintentionally, but glad they do).  The food is the colour of autumn, all oranges, deep reds and browns, it’s quite beautiful.  I haven’t had the account very long, and I’m wondering if the colours will change with the seasons?  It’ll be interesting to see! So, back to the pumpkin glut… With Halloween lurking, we’ve earmarked enough pumpkins for spooky lanterns, and there’s pumpkin soup of course… and now, following a few experiments and suggestions from my lovely friends there’s Pumpkin & Feta Muffins… So here goes… Ingredients (makes 12): For the roast pumpkin: 1 lb peeled pumpkin flesh 12 fresh sage leaves Olive Oil Salt & Pepper For the muffin: 250 wholemeal spelt flour (spelt has a lovely nutty flavour, but wheat is good too) 100g salted butter 150g feta 1 egg 1tsp baking power 1/2tsp bicarbonate of soda 100mls whole milk ground black pepper handful of …

Halloween Pumpkin Soup with Sourdough Cheddar Croutons

The allotment is getting sleepy… and it’s also getting cold.  It’s hot dogs on the fire and hot chocolate to keep our hands warm while we’re there from now on!  The last of the harvest bounty has come in… and we’ve finally collected the gnarly old pumpkins ready for halloween and ready for pumpkin soup… So here’s the first halloween pumpkin recipe of the season! Ingredients for the soup (serves 4): 1 tbsp butter 1 tbsp olive oil 1 red onion, chopped 1 large clove garlic, crushed 1 large carrot, chopped 2 sticks celery 10 fresh sage leaves, chopped salt & pepper 2 bay leaves 2lbs pumpkin flesh, chopped into bite sized (or slightly larger) chunks 800mls boiling water (1 tsp vegetable stock dissolved) 100mls white wine For the croutons: 250g stale or day old sourdough bread 50g organic cheddar 3 tbsp olive oil Method: 1. Preheat the oven to 180C for the croutons. 2. Bring 800mls water to the boil and add 1 tsp vegetable bouillon. 3. Heat the bay leaves, butter and olive …

Coconut, Sweet Potato & Ginger Soup with Pearl Barley aka ‘Souperb’ (because it is)!

I’m so pleased with ‘souper’ that I’m submitting it to ‘No Croutons Required’ hosted by Lisa’s Kitchen and Tinned Tomatoes which are fab sites to check out for vegetarian recipes! Here’s a casual weeknight night supper, or should I say ‘souper’!  (sorrynotsorry).  Today has been cold.  It’s the first day this Autumn that I’ve got our winter coats out, and I’ll shortly be transitioning from wellies to country boots (againsorrynotsorry)… Because lets face it, winter isn’t winter without feather down and sheepskin (unless you’re not me of course in which case propersorry) Winter wardrobes aside I’m hoping to redeem myself with ‘Souper’ because it’s ‘Souperb’.  The idea of soup for me is heartwarming metaphorically speaking, and this soup literally is heart warming (according to Live Strong) as well as just plain warming in a standard, non-blog speaking sort of soup eating way.  So enjoy it if you’ve been out in the cold, or have a cold… And although this is hearty enough alone, if you’re still hankering for croutons serve it with Sourdough if that …