All posts tagged: Comfortfood

Blackberry Breakfast Muffins & Recipe Share

In full fruit, in a hedgerow near you, the brambles are groaning under the weight of sweet, juicy blackberries.  And what’s more, they are free!  Free food.  It’s blackberry season and to celebrate I’d love for as many of you as possible to share your favourite blackberry recipes.  Please leave a link in the comments, it can be your own, or just a favourite… And in the mean time, here’s my own Blackberry Breakfast Muffin recipe… Ingredients (makes 9 large muffins or 12 Cupcake sized muffins): 200g  blackberries 100g oats 100g wholemeal spelt flour   100g golden caster sugar 100g butter 1 egg 1tsp baking powder 1/2 tsp bicarbonate of soda 50g chopped pecans 1 tsp vanilla extract 90mls almond milk Method: 1) Pre-heat the oven to 180C.  Line a muffin tin with muffin cases. 2) Mix the dry ingredients together in a large mixing bowl 3) Gently melt the butter, allow to cool slightly and mix with the egg, milk & vanilla 4) Add the wet ingredients to the dry ingredients and stir through …

Spinach & Red Lentil Chilli, Guac & Coriander Cashew Cream with Baked Sweet Potato

This is a feel good supper.  It’s filling and hearty without being bloaty and guilty!  I’ve been reading a brilliant book recently called ‘Gut’ by Giulia Enders, its really accessible for unsciency types like me, and really insightful when it comes to understanding how we digest food, how long it takes and what a powerful, totally underrated organ the gut is.  It turns out that if we feed our gut bacteria well and give it enough time and space to give itself a good clean, we can powerfully influence our state of mind, health and well-being.  Food is more than fuel, it’s the very building blocks of our being.  I can’t recommend the book highly enough, and if you’re not convinced here’s a video of Giulia talking about the book.   So back to the gut friendly recipe!  Putting these ingredients together was originally inspired by Deliciously Ella’s Mexican Quinoa Bowl which is a recipe worth checking out.  Although, chilli’s been part of our repertoire since I can remember, the addition of the cashew cream …

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 …

Fast Slow-Food, Quick Vegan Chilli…

This one is about as fast as slow-food gets.  In the time it takes to boil the brown rice the chilli is ready! Ingredients for two: 1/2 cup brown basmati rice. 1 red onion 3 cloves garlic 300g vine cherry tomatos 1 hot red chilli 1 tbsp tomato puree 1/2 glass vegan primitivo (there are some good options until £10 at Waitrose) Handful chopped coriander 1 can red kidney beans pinch mixed herbs 1/2tsp sweet paprika Salt and pepper to taste Olive oil Method: 1. bring a pan of water to the boil and add the rice. simmer for around 20 minutes or until the rice is cooked. Meanwhile… 2. heat the olive oil in a pan on a medium heat. 3. chop the onions and add to the pan. Soften but don’t brown. 4. chop the garlic and add to the pan. Be careful not to brown. 5. cut the cherry tomatoes in half and add to the pan. 6. chop the chilli and add to the pan. 7. add the primitivo and tomato …

Sourdough, the World’s Slowest Bread aka ‘The Rise & Rise of Lupa the Immortal’ aka My Soapbox…

I’ve been inspired by the Real Bread campaign recently, and #sourdoughseptember… Those of you who know me, know I have a real ‘bee in my bonnet’ about bread.  It’s a staple, and it’s massively exploited for that reason.  Unfortunately the bread we buy from the supermarket shelf really can’t call itself bread.  Yes it’s derived mostly from wheat, but after that it’s packed with preservatives, stabilizers, sugar… anything to give it a longer shelf life.  It’s a convenience food. So what can call itself bread?  It’s four ingredients:  Flour, Water, Yeast, Salt.  That’s it… Now go and read the list of ingredients on your supermarket loaf and decide what you have?  Is it a chemical concoction?  Or a nutritionally valuable food?  And what is it for?  To nourish or to ‘fill a hole’? The whole point of this blog is to share a passion for whole food.  That’s three times a day nourishing the body, after air and water, its the most important thing we do for ourselves, and what we eat builds who we …

Sweet Potato, Cavalo Nero & Chickpea Curry…

Love on a plate… It’s been one of those days… torrential rain, followed by torrential tears (mine and the kids)… I ate at least two portions of this and I have no regrets… tomorrow is another day! Ingredients (for 2 portions, or 1 ‘I feel sorry for myself’ portion): 1 large onion 3 cloves garlic 1 hot red chilli 1 large sweet potato 100g cavalo nero 1 tin chickpeas 1 tin chopped tomatoes 1 sachet instant brown rice miso soup paste dissolved in 600mls warm water 1/2 cup brown basmati rice tamari about 8 grinds of black pepper Method: 1. add a couple of tablespoons of olive oil to a deep pan. 2. chop the onion, garlic & chilli and add to the pan. soften on a gentle heat for around 10 minutes. 3. chop the sweet potato in to bite sized chunks and add to the pan 4. add the drained chickpeas, canned tomatoes & miso and bring to the boil 5. add the rice to the pan 6. chop the cavalo nero and …

Chilli Chicken Bestival Kebabs

So Tim spent last weekend at Bestival on the Isle of Wight… And amongst yoga, live music, DJs, Henna Tattoos and Ping Pong, there was food… Festival fuel!  Sadly I wasn’t there to experience it… But I did get a little flavour of the festival on Thursday night when Tim put together these ‘a little bit delicious’ (to borrow a phrase from our little one) Chilli Chicken Kebabs… My mouth is watering writing this up… Let us know how you get on with these because really they are a taste sensation!   Ingredients for 2 kebabs: at at the end you’ll need a spread of Houmous… Ingrdients for the wrap: 250g Wholemeal spelt flour 100ml warm water 2 tbsp rapeseed oil salt pepper 1tsp ground coriander Method for the wrap: 1. mix together the ingredients adding the water slowly. You need a dough that will roll out easily so not too sticky. 2. Split the dough in two, and roll out as thin as possible. Lay a 9″ plate (or size to fit your frying …

Caramelised Red Onion, Fig and Feta Salad

Sticky figs, sweet red onions, and creamy feta… This is an autumnal salad, or maybe it’s a rice bowl? Either way a side of rocket would be delicious, or just  as it is with the rice… Ingredients for 2: 1 large red onion 3 ripe figs 2 tsp maple syrup 1 tsp balsamic vinegar large handful of chopped coriander large handful of chopped green olives 1 cup whole-grain basmati rice 100g feta a sprinkling of pumpkin seeds dried rosemary salt & pepper 2 tablespoons olive oil Method: 1. Bring a pan of salted water to the boil and add 1 cup of whole grain basmati rice. Cook until soft (around 20 mins). Meanwhile… 2. Put the pumpkin seeds on a baking tray in a preheated oven (180degrees) for 5-7 mins, or until you hear them pop! 3. Heat the olive oil in a pan and add the chopped onions. Soften for a few minutes. 4. Quarter the figs and add to the pan with 2 teaspoons maple syrup, 1 teaspoon balsamic vinegar and a good …

Sun Dried Tomato and Black Olive Houmous

A few years ago we had a major financial melt down.  Two small children, one income and a monthly deficit of around £1000… It’s when I started really looking at what we spent on food.  Houmous was always a staple in our weekly shop, and the kids love it, but when I realised I could make a months supply for the same price as a supermarket tub, I couldn’t go back.  Financial crisis over the Houmous is here to stay! Ingredients for a large bowl: 2 tins chick peas (drained) 2 tablespoons tahini 1 handful of chopped sundried tomatoes 1 handful of chopped pitted black olives 2 cloves of garlic Juice of 2 lemons 2 tablespoons rapeseed oil (or oil from the sundried tomatoes) 1 tsp sea salt 1 tsp ground cumin Ground black pepper Method: 1. Add the ingredients to a food processor and pulse until blended but textured. 2. Add additional salt and pepper to taste. 3. Serve with warm flatbreads, crudités, add to jacket potatoes, salads or sandwiches. This recipe will keep …

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 …