All posts filed under: Party Food

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 …

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 …

Chocolate Ginger Biscuits

Not strictly speaking ‘whole food’… But homemade treats always feel virtuous next to shop bought ones, and labouring over them gives me a real sense that I’ve earned it. These biscuits are hard like ginger nuts, and slightly moreish!!! Ingredients to make approx 18 cookies: 100 grams salted butter 100 grams golden caster sugar 100 grams golden syrup 200 grams self raising flour 3 tsps ground ginger 150 grams 70% dark cooking chocolate (I like green and blacks) 150 grams chopped stem ginger Method: 1. Melt the butter, syrup and sugar in a pan 2. Roughly chop the chocolate and stem ginger 3. Mix the flour and ground ginger in a large bowl, and pour in the butter mixture. 4. Add the chocolate and stem ginger. The chocolate will melt because the butter mixture is still warm but if you have some larger chunks they should stay whole. 5. Once you’ve formed a soft dough, roll small balls (just smaller than a golf ball) in your hands and flatten down on to grease proof paper …

Big Pizza Pie That’s Amore…

Pizza reminds me of my mum and sister always… It’s our go to remedy for heartbreak, stress, fatigue, oh and hunger too… Although I could eat pizza anytime, making them on a Friday afternoon with kids is special… Pizza=Love and it’s a legacy that my children have already adopted… Friday nights are officialy pizza and ice cream night! Ingredients for 2 12″ pizzas: Ingredients For the base: 300g strong white bread flour 200g white spelt flour 1tbsp rapeseed oil 1tsp seasalt 1tsp yeast Method for the base: 1. Add the dry ingredients to a food processor and use the dough hook attachment to mix. 2. Add the rape seed oil and 320 mls of warm water. 3. Mix with the dough hook until smooth and stretchy. It’s quite a wet mixture so it won’t form a ball. Cover with cling film in a warm place for an hour, or until the dough has doubled in size. I put mine on my plate warmer. Ingredients for the passata: 1 large red onion 1 clove garlic 1/2 …

Frugal Fish (finger) Cakes… And Homemade Wholemeal Breadcrumbs

These are a regular on the 5pm tea scene in our house… They need a good half an hour to make but will make 10-12 fish cakes (or fish finger cakes as my kids call them) and they freeze really well. Ingredients: 2 fillets of salmon or trout 4 medium potatoes 1 large egg wholemeal breadcrumbs 50grams mature cheddar cheese splash of milk teaspoon of mixed herbs Juice of 1/2 lemon sea-salt and cracked black pepper to taste Method: 1. Place the fish in a baking tray and roast in the oven with the lemon juice, salt and pepper.  It’ll take about 17minutes in a preheated fan oven. 2. Peel the potatoes and chop into small chunks.  Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are! 3. Whiz up about 3 slices of stale bread* a teaspoon of mixed herbs and a few grinds of black pepper in a food processor to make your breadcrumbs (any extra …