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 …
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 …
Ingredients
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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.
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 …
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 …
Ingredients
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
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 …
Ingredients: Method: I’ve recently subscribed to Wonky Box – what a delight! It gives me a nice little pick-me-up throughout my week – make no mistake, I am exactly the kind of geek who finds vegetable-related updates exciting. Tuesday’s announcement of which goodies to expect …
I am just back from a truly fabulous trip away overseas, so please do forgive my gap in posting. While I recover from jet lag and make my way through a substantial stack of dirty socks and other clothing (why does one half of a pair of socks go missing SO OFTEN?!) I’m sharing some happy tummy highlights.
We carved out a decent chunk of Ireland on a map, hired a car and set to it. What a delight. Warm people, stunning scenery and delicious eating. I could not get enough of the Irish brown bread – every place has its own home-made version. Always hearty with a substantial chew and generous side of butter. Dela in Galway was a particular meal highlight with a plate-heaving vege breakfast and mimosa – their home grown tomatoes starred in the relish and my mouth still waters at the memory. Dublin’s 3fe provided very welcome relief for jet lag with excellent coffee and even better food; there were return visits.
A pit stop in Birmingham introduced me to Saint Kitchen…if you’re in Birmingham, go there! I can still taste the delicious avocado smash; I don’t know what they put in it but rest assured I will be trying to recreate it this summer.
A week in Berlin and I feel we barely touched the surface of this extraordinary city…we did give our best shot at eating as much of the excellent food as possible though. Cheap, varied and dependably great are the words that spring to mind and I have too many photos of all of it to bore you with, but please tolerate some snaps of Wen Cheng’s biang biang noodles, coffee and pastry at Godshot and of course excellent beer at Braugier and Prater beer garden.
I missed cooking and have been back in my beloved kitchen so some more of my own food and recipes will be with you soon.
Ingredients: Method: About this recipe My peach and almond upside down cake is dense and hearty with a buttery topping of sweet sliced fruit. Inspired by the retro delight of a pineapple upside down cake, this version is comforting and appropriate for winter, with a …