Fig Hazelnut & Chocolate Cake
Gluten free
Blackcurrant Fro-Yo
So you’ve got blackcurrants in the freezer, you’ve made blackcurrant jam (yum) and you have started to make cassis, but there are still blackcurrants on the bushes in the garden only now they are beginning to fall off because it’s late in the season and there has been loads of rain! HELP!
Well that’s my story anyway and that’s why I made this fro-yo inspired pud You need an icecream maker and a blender or food processor but the payoff if it’s a ONE (everything blitzed in blender) TWO (chuck in icecream maker to churn) THREE (transfer to freezer) type of recipe. I was going to say “easy pleased, lemon squeezy” but no lemons are involved.
Chunky Moroccan Vegetable Soup
- I seem to have developed a bit of a yearning for clean flavours in 2020. In particular I’ve gone from despising preserved lemons to having a bit of a “moment” with them! Maybe unusually this soup makes use of them to great effect combining them with tomatoes, cumin, turmeric, chilli and a little cinnamon. It brings the sunshine of North Africa to what is turning out to be rather a wet and grey January in the UK.
Morrocan Market
The other good news for those who are trying to see off the extra pounds that Christmas invariably means is this soup is actually quite low in calories as well as being a real comfort food. Add a little less liquid and you could eat it as a stew so it’s quite versatile too. Make a batch and use extras to have as lunch during the week and bring warmth to January. Continue reading
Italian Salad with Olives, Parmesan and Basil
I make this salad a lot. The basil, parmesan and olives infuse into the balsamic and olive oil in a way that brings everything alive, and every mouthful you take gives different little flavour explosions depending on how much of which ingredient you have scooped up on your fork. It’s brilliant with so many things such as the Slow Cooked Shoulder of Lamb with Potatoes, Thyme and Garlic in my last post but also alongside any simply cooked main such as steak (cauliflower steak included), chicken, fish, pies etc etc. I even love it alongside a bolognese, vegan or otherwise. Actually, if I am honest, I just like this salad – a lot! I think it’s all those Unami flavours. Continue reading
Pistachio and Chocolate Macaroons
Dense and chewy, squidgy and packed with flavour these British style macaroons are very different to the light and crispy French equivalent. There is an added twist too as the middle of this macaroon contains a surprise of dark chocolate – oozing out if eaten warm from the oven but equally delicious at room temperature. I used Pump Street Bakery’s 70% Grenada Chocolate.
I’ve made the macaroons with pistachios and almonds rather than the usual coconut to be a bit different – and don’t forget these treats are gluten free. If you prefer you can replace pistachios with hazelnuts or any nut you fancy. The macaroons are easily made vegan by substituting the egg with a ground flax-seed and water mix (for details see tip at end of recipe) and making sure you use vegan chocolate which most dark chocolate is!
Now for confession time, that is that these macaroons are ridiculously easy and quick to make. Ten minutes to assemble and about ten minutes to cook. So if you get a real craving for something sweet with your tea or coffee (they are an absolute dream with an espresso) or a friend announces they are popping round unexpectedly, this is the recipe to reach for! Continue reading
Sweet Potato Satay Soup
I love a good soup. This Sweet Potato Satay one is pretty special. Ok I know it’s not a flavour combo you’d probably expect in a soup but it works. It’s warm and spicy with the flavours of chilli, garlic and ginger and sweet and earthy with red lentils, carrots and the sweet potatoes themselves. It’s full of good things that fight both a cold and the cold itself, and yet it’s satay flavours lend themselves to being eaten in warmer weather when you need a pick up. It’s “accidentally” vegan, gluten free and if you have a nut allergy works as a spiced sweet potato soup if you don’t add the peanut element. It’s an all round winner!
Of course the use of the peanut satay flavours in this soup doesn’t make this an authentic Indonesian dish We are entering the same battlefield as M&S are at the moment with their biryani wrap in terms of authenticity. To call a soup satay (which historically was essentially a meat kebab) is technically incorrect, but my use of satay here does give you an extremely good idea of this soups flavour profile which I can’t think of any other way of doing so succinctly.
Depending on the time of year, I like to adjust this soup’s thickness/viscosity. In the winter I like it thick and almost dhal like. In the summer, by letting the blended soup down by adding water, I like it looser and more of a traditional soup consistency. This is all a matter of personal preference of course so do whatever feels right for you. Continue reading
Creme Caramel
Imagine a soft, silky quivering custard topped with a rich, toffee amber caramel sauce and you have crème caramel. It is such a simple, family (and budget) friendly dish that only uses 4 ingredients (milk, sugar, eggs and vanilla) to make something quite special. Yet it is often overlooked in favour of the more popular, and far richer, crème brulee. Yet Creme Caramel is a French classic in its own right
Creme Caramel can quite happily be made 48hrs in advance and kept in the fridge. It can be made in one large dish for the family or, if you want it to be smarter, made in individual portions. Its is delicious on its own or with fruit – imagine that caramel sauce seeping into sliced clementines/oranges. Whichever way you serve it, I have yet to meet someone who doesn’t end up scraping every last bit of it off the plate (or licking the plate if they think they can get away with it – naming no names!!) Continue reading
Squidgy Chocolate Olive Oil Cupcakes
This is a twist on my Chocolate Earl Grey Cake. It is gluten free and vegan. It leaves out the earl grey stage and added a topping. Totally delicious. Somehow chocolatey, squidgy and crumbly all at the same time. Great for celebrating the forthcoming weekend on a Friday and great for lifting the spirits on a Monday. Who am I kidding? These are great anytime – stick a candle on top and they are an instant birthday party! They are also quick to whip up and very easy to make – particularly if you use the easy “cheat” topping.
Thai Noodle Salad with a Spicy, Creamy Peanut Dressing
Yum! This Thai Noodle Salad is vegan and (if you use rice noodles as I have here) gluten free. But that’s just a bonus because what really matters is it’s crispy, crunchy, sweet, sour and with a bit of a kick so you feel just so happy and healthy after eating it that Its a real boost Best of all its simple and quick and the longest part time wise is slicing the vegetables Continue reading
Espresso Creme Brûlée
Break through the thin caramel layer and dive into the smooth and silky espresso spiked creme custard underneath. Simple and elegant this is like the best coffee and best pudding you’ve ever had combined and is the perfect end to a meal.
I used to think that you could never beat the classic vanilla Creme Brûlée but I have to put this on an equal standing and believe me I don’t say that lightly! I like to serve this in small coffee cups as I think it looks great. Don’t use really fine porcelain ones as they need to be able to go into the oven without cracking, but if you are worried use ramekins instead. You can make the creme several days in advance (Stage 11) and finish them off by just before serving which makes this an easy entertaining dessert