All posts tagged: autumn recipes

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!* #6 Avocado, Sundried Tomatoes & Toasted Pinenuts You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious. Ingredients: 1 Large slice of Sourdough cut in half 1 avocado 4 sundried tomatoes 1 handful pinenuts Method: 1. Toast your sourdough and spread 1/2 your avocado on each slice. 2. Finely chop the sundried tomatoes and evenly sprinkle on each slice. 3. Put a handful of pinenuts in a dry pan on the hob and heat …

It’s a Classic… Macaroni Cheese Meets Dijon Mustard and #NotInOurBread

If you read the Flourless Chocolate Brownies post you’ll know it’s been a slow day here… It’s cold & misty outside, so we’ll snuggle down, bake and snuggle some more.  We are all feeling a little worse for wear, following an over indulgent (be it sweets or bloody mary’s) night last night.  So by lunch time I could only think of making Macaroni Cheese… It’s My daughter’s favourite, so much so that I got a love note when she knew I was making it… I think it says more about her love of Macaroni Cheese than me actually! So here’s a rich, carby cheese fest of a meal… Enjoy! Ingredients (serves 4): 100g Butter 100g Flour* 1 1/2 Pints Milk 1 tsp dijon mustard 1/2 tsp nutmeg Black Pepper 350g Organic Pasta 100g Mature Cheddar Cheese for the Bechamel (and extra for grating on top) Method: 1. Put a large pan of water on to boil (this is for the pasta), and pre-heat the oven to 200C. 2. In a large saucepan melt the butter. …

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 …

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 …

Arancini with Spicy Tomatoes and Black Eye Beans

This is truly indulgent, especially the day after risotto!  But what can you do when there are leftovers that need to be used up?  And, anything in breadcrumbs goes down well with the kids… I haven’t made Arancini other than with leftover risotto, and honestly I think this is the best way, it’s full of flavour, sticky and easier to handle…  It’s a great lunch or evening meal served up with these spicy tomatoes and beans. Ingredients for the Arancini: Around 200g leftover risotto (see risotto recipe) 1 egg Handful plain flour Dessert bowl of breadcrumbs (see breadcrumbs recipe) 1 heavy-duty pan for deep-frying 1/2 ltr olive oil Method for the Arancini: 1. Heat the pan with the oil until hot. After a few minutes test the heat by dropping a small piece of bread in. It’ll float and fry if the oil is hot enough. 2. Take dessert spoons of risotto rice and roll between the palms in to a ball. 3. Roll in flour, then beaten egg, then coat in breadcrumbs and drop …

Spiced Fig Compote and Greek Yoghurt

This is another one inspired by the #fdbloggers twitter chat!  Whilst I was singing the praises of hazelnut chocolate porridge, there were collective groans of ‘claggy bleugh’ from @sal_godfrey and @TheExplorerBlog… Honestly it hadn’t occurred to me that anyone didn’t like porridge?!  Naive of course, but it did make me realise that it was probably time to shake up my breakfast routine!  I was in a porridge rut, clearly!  So thinking quick and hoping not to turn anyone off any further, I came up with ‘Autumn Fruit Compote on Greek Yoghurt’… to sighs of ‘Mmmm’ and ‘that I can get on board with’… So, breathing a sigh of relief that I still had foodie friends, this is what it has become… My horizons have been broadened… and ‘Spiced Fig Compote and Greek Yoghurt’ has arrived! Ingredients: 3 ripe figs 1 tbsp maple syrup pinch of cinnamon seeds from 2 crushed cardamom pods 100mls water Method: 1. Chop the figs in half and half again and add to the pan with the water, maple syrup and …

Roast Caramelised Autumn Veg Salad aka A Beetroot Affair to Remember

This is a beautifully warm, earthy salad… rich in flavour and texture.  I’ve got an abundance of gem squash at the moment thanks Jude, my allotment neighbour and still plenty of beetroot… Oh beetroot… In the words of Tom Robbins; ‘The beet is the most intense of vegetables…the murderer returned to the scene of the crime…The beet is what happens when the cherry finishes with the carrot…Rasputin’s favourite vegetable, you could see it in his eyes”… Phew. Ok. So if we’re all back in the room I shall continue…!! Ingredients for 2: 2 purple carrots 4 small beetroots 2 slices gem squash (Chopped) Sprig of Thyme 2 tablespoons olive oil 2 tsp maple syrup pinch sea salt 2 large handfuls baby spinach 100g Shaved raw red cabbage 2 handfuls pine nuts Method: 1. Chop the carrot (length-ways and half), beetroot (into 4) and gem squash in to bite sized chunks. 2. spread the veg out in a baking tray and drizzle with the olive oil. Sprinkle with sea salt and throw in the thyme. Give …