Giving chai a try
Don’t mistake this for me purporting to be any kind of expert on masala chai. I’m not – my making of masala chai is purely a result of my greediness and nosiness about all things food. A work colleague and I are often in the …
Author: Allie Jarratt
Very simple banana loaf
Ingredients Method When is a mouldering banana a welcome sight? When you need to bake something, that’s when. Banana-based baking is the ultimate transformation from yuck to yum. Very ripe, very brown bananas might be a bit nasty to look at but think of the …
Spicy chickpeas with tahini and spinach
Ingredients
- 1 x 400g can of chickpeas, drained
- 1 x T of olive oil or butter
- 1 x clove of garlic, finely sliced
- 1.5 x t cumin
- 1 x t paprika
- 1 x t cracked black pepper
- 1 x T tahini
- 1 x cup of spinach leaves
- Juice of 1/2 a lemon
- Plain yoghurt to serve if desired
Method
- In a large frying pan, heat the butter or oil over medium heat. Add the garlic and cook for a minute, then the spices and cook for a further minute
- Tip in the chickpeas and turn the heat up to hot. Cook five minutes until the chickpeas brown and char slightly, stirring constantly so they don’t burn.
- Mix in the tahini and swirl until it coats the chickpeas. Add the spinach and wilt it, then squeeze over the lemon juice. This is good with a dollop of yoghurt and stuffed into a pita pocket.
About this recipe
You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits in well with many of the thing you might be craving on such a day…popped on top of some hot buttered toast or stirred in with some fluffy rice. I particularly like it stuffed into a toasted pita bread and munched in front of telly, followed by a hot cup of tea. Even better, it makes 2-3 serves, so you’ve already got yourself out of a Sunday task….leftovers for working Monday lunch, sorted. Enjoy 💚
Gluten free lemon, coconut and blueberry muffins
Ingredients: Method: About this recipe I know gluten free baking can seem like a faff but honestly, if you can bear to fork out for some gluten-free flour then you have a lot of options without much effort. Many ingredients that are simply superb in …
Carrot cake
Cake ingredients: Icing ingredients: Method: ‘Carrot’ might not be first up when you think ‘I fancy something sweet’ but they are undeniably delicious and we have their sweetness to thank for carrot cake. Carrot cake in some form or other has been enjoyed for quite …
Roast parsnip, leek and carrot soup
Ingredients
- 1 leek
- 3 parsnips
- 2 carrots
- 1 T olive oil
- Salt and pepper to taste
- 2 T butter
- 2 T each of fresh sage and thyme, chopped
- 3 cups vegetable stock or water
- Grated nutmeg and plain yoghurt, to serve
Method:
- Heat oven to 220 degrees Celsius.
- Wash the leek, parsnips and carrots. There’s no need to peel the parsnips or carrots, but if you wish to so be it.
- Chop the vegetables width-ways into 2-3 pieces. Place into a bowl with the olive oil, salt and pepper and mix until the vegetables are evenly coated.
- Place vegetables into a roasting tin so they are standing end-up, like little barrels. Pour over any oil remaining in the bowl. Roast for 20-30 minutes, until the cut sides are deep brown and looking caramelised. Remove from oven.
- Heat the butter in a large pot. Stir in the herbs once melted. Add the vegetables and stock / water. Bring to the boil and simmer for 20 minutes.
- Remove from the heat and blend using an immersion blender. Grate in some fresh nutmeg and season to taste.
About this recipe
Oh the lovely leek! Truly one of my favourite vegetables this time of year, when the shadows are a little longer and there’s a bite in the air. Leeks are allium family members, related to onions and garlic, but a little sweeter and more subtle in my opinion. They are an ancient crop, likely brought to the British Isles by the Romans. Leeks are the national symbol of Wales, with the origin of this lying in the 6th century when Welsh soldiers wore leeks in a battle against the Saxons.
In this soup, leek is tossed with olive oil and roasted with parsnip and carrot to the point of being deeply golden-brown, bringing out its sweetness. Fresh sage and thyme sautéed in butter provide a flavourful base and the carrot and parsnip provide some heartiness to keep you full.
I blend this only lightly as I like a little chunkiness. It’s only a matter of preference however so if you like your soup smoother, go for it. I add a dollop of plain yogurt for serving, and do grate over the fresh nutmeg if you can – it’s a great pairing with leek. And in Autumn a little spice and warmth, from nutmeg or elsewhere, goes a long way.
Plum and apple crumble
Ingredients: Plum and apple mixture: Crumble topping: Method: Preheat the oven to 180 degrees celsius. Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the …
Home made crackers
Ingredients Method Heat oven to 180 degrees celsius and line two 20 x 30cm baking trays with baking paper In a medium bowl, mix together masa flour, seeds and the teaspoon of sea salt. Add the olive oil and boiling water. Mix together until all …
Rocket and basil pesto
Ingredients
- 1 cup rocket, roughly chopped
- 1 cup basil leaves
- 2 garlic cloves, squashed and chopped up
- 1 tablespoon pine nuts
- 3 tablespoons almonds, toasted and roughly chopped
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1/3 cup freshly grated Parmesan cheese
Method
Place all ingredients into a food processor or a blender. Process on high speed until it forms a wet, loose texture. If it is dry and clumpy, add a little more olive oil and process again. Taste and add a little more salt if needed.
About this recipe
This punchy pesto is a great alternative to salad if you find yourself with some rocket in need of eating. Even if you don’t have rocket to hand, I reckon it’s worth getting some if you fancy making pesto. This is not a strictly authentic pesto recipe given the rocket and almonds, but I promise it’s worth a shot anyway. Pairing rocket with the basil gives it a satisfying peppery kick, and the toasted, chopped almonds give enjoyable hits of nuttiness in between unctuous herby mouthfuls.
Pesto enjoyed a significant surge in popularity in American and British diets in the 1980s and 90s, and rightly so, because it is delicious. It dates back to at least the Middle Ages, and potentially has an earlier relative ‘moretum’ from ancient Roman times. The original basil pesto hails from Genoa and its story is in fact a truly international one. Basil found its way to Italy from Asia through ancient spice routes. Sailors leaving from the port of Genoa took pesto with them on their journeys to promote good health, and I like to think it found favour in many foreign ports.
This pesto is good for the traditional slathering-on-pasta as a sauce and for pepping up a sandwich, but I think it’s particularly good as a dip, scooped up with crackers and crudités. I hope you like it x
Orange and apple muffins
Ingredients Method About this recipe Comparing apples with oranges was the name of the game for my fruit bowl for a while there, thanks to Wonky Box. It got me thinking – oranges are lovely in baking, but I haven’t come across many recipes where …