I live in London but was born and mostly raised in America. I love cooking, especially baking and canning. I have a very split cooking personality, sometimes very healthy and sometimes not!
Posted in Soup on March 21, 2014
I wanted to post this for St Patrick’s day! It was the greenest recipe I could come up with! Then I ran out of time and the post wasn’t ready. Please say this happens to some of you? I feel I’m having a blogging crisis lately. I have post ideas but no time to try new recipes or I make recipes and forget to take a picture and sometimes I simply can’t find the time to sit at the computer and write anything.
Well I may have missed St Patrick’s day but here I am with a simple, healthy soup recipe. I have only recently tried broccoli soup, in part because many broccoli soup recipes have Stilton added, (I’ve not yet developed a taste for blue cheese). After a conversation about broccoli soup with a friend (you have those, right?) I decided to make my own and I’m glad I did!
This healthy, soup is ready in under 20 minutes and tastes great! I love how the 4 ingredients flavour the soup equally, no one ingredient dominates. I even think I could get my broccoli avoiding husband to eat this, I will try that theory and report back!
- 300 grams broccoli, cut into florets and stalk chopped
- 1 small onion, chopped
- 1 clove garlic, crushed
- 600 ml vegetable stock
- salt and pepper
- Sauté the onion until soft.
- Add the garlic and broccoli, stir.
- Add the stock and simmer for 5-10 minutes until the broccoli is tender.
- Transfer into a blender and blend until smooth
- Season with salt and pepper and serve.
Using the broccoli stalks as well as the florets makes the broccoli go further, saving money.
Sprinkle with a few chile flakes before serving.
I wouldn’t blame people visiting here to think all I make are soup, jam and cake! While its true that I find those the most interesting things to post I do also eat other things! Fish can be a take it or leave it dish for me, I try to eat more to be healthier but I rarely use a recipe, usually a drizzle of olive oil, squeeze of lemon, whatever herbs are available and pop it in the oven. Today however Id like to share my fish cake recipe, its been a work in progress for a little while but now I feel its ready to share.
These fish cakes are easy to make but you will need a food processor. To avoid the use of egg or bread as a binder the mixture must be really well combined, in a way that only a processor could do. They are fragile but with some good shaping and a spell in the fridge the fish cakes hold their shape really well.
I like to double the recipe and freeze a batch, nothing sweeter on a work night than having a meal ready made in the freezer! Use whatever white fish takes your fancy, pollock, cod, haddock.
Fish Cakes (Paleo friendly)
makes 4 fish cakes for a main course or shape them smaller to make 8 mini fish cakes for a starter
- 1 tbsp olive oil
- 1/2 stick celery
- 1/2 onion
- 1 clove garlic, crushed
- 1/2 red pepper
- 400 grams pollock, cod or any other white fish cut into chunks
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp fresh tarragon
- few dashes of tabasco or other hot sauce
- salt and pepper, approx 1/4 tsp each – less if you are watching your salt intake.
- oil for frying
- In a food processor finely chop the celery and onion.
- Heat the oil in a frying pan and saute the chopped celery and onion until translucent.
- Add the garlic, stir quickly and remove from the heat.
- Add the red pepper to the food processor and chop finely.
- Add the fish, herbs and spices, tabasco and cooked celery and onion to the peppers in the food processor. Add salt and pepper and pulse it all in the food processor until it’s all blended together. It does need to be mixed pretty well so that it will hold its shape when formed into patties.
- Form the mix into patties with your hands, (the mixture will be quite wet, that’s normal). Pay attention to the edges, making sure they are not ragged but smooth, this will avoid tearing when cooking. Put the patties on a plate, cover with cling film and chill for at least an hour so the fish cakes keep their shape and don’t break apart when cooking. If freezing, now is the time to wrap in foil with a little grease proof paper in between each fish cake.
- When ready to cook, heat some oil in a nonstick frying pan. Add the fish patties to the oil and fry for 3-4 minute on each side until nicely browned and cooked through.
- Serve right away with salad or vegetables.
I can be very forgetful, its something I worry about occasionally but then I remember that I’ve been the same way for many years so I hope its more the sign of a busy brain rather than a declining one. Occasionally my forgetfulness can be a good thing, like when I made this soup. I wanted to make a butternut squash soup that was not as sweet as they often are so I decided to include chipotle powder to mine to add a hot smokiness. I went on to get the ingredients together and chopped my vegetables, including a red chili pepper. When preparing the soup as soon as I stirred the chipotle powder in, it occurred to me that I already had a chili pepper in the pan! When chopping that red chilli I had forgotten I was adding the chipotle despite the chipotle been the main reason I was making the soup! I stood staring at the pan but it was too late to do anything other than cross my fingers and hope my tongue would survive!
This is a hot soup, but I loved it! The smoky chipotle compliments the sweet butternut really well. If you don’t like food so hot, I wouldn’t add that extra chili pepper, just stick with the chipotle. However if you don’t mind some heat go for both! I found the soup somehow less hot the next day.
Butternut and Chili soup
- 1 medium butternut squash, de seeded and cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 1/2 red chili
- 1/2 tsp chipotle powder
- 500 ml stock, vegetable or chicken
- Put the chunks of butternut into a roasting tray and pour over 1 tbsp of the olive oil, stir so all the butternut gets coated in the oil. sprinkle with salt and pepper and roast in a preheated oven 200 C, 400 F, Gas 6 for around 40 minutes until the butternut is soft and the edged starting to brown.
- Heat the other tbsp of olive oil in a large saucepan and sauté the onion, celery and chili pepper over a medium heat until the onion is translucent and beginning to soften.
- Add the chipotle powder to the onion mixture and stir to combine.
- Add the stock, mix well and simmer for 15 minutes until the celery is softened.
- Add the roasted butternut squash to the pan
- Pour the mix into a blender and blend until smooth.
- Add salt to taste and more stock if you like the soup more runny.
What a long break from blogging I’ve had, (did anyone notice, haha)! I often go longer than I mean to between posts although long ago gave up trying to keep up with all the bloggers that post without fail each week (or each day)! However this was a long break even for me. After a fabulous holiday spent in Vermont where I completely forgot about everything and all routine went out of the window I was left wondering if there was a recipe left in me, I had no inspiration at all, until the discovery of this season’s blood oranges put me back on track!
I think part of the reason for my lack of inspiration is that I’m caught with that January feeling that I should be eating more healthily but not wanting to, then wondering what’s wrong with me that I have so little control! My head is a busy place this month! Anyone else feel the same or are you all diligently watching what you are eating? Kudos to you if you are! I am pretty much a rule follower but hate been told what to do so I think all the articles and constant talk of diets makes me rebel, after all isn’t January depressing enough? So for those rebels out there I offer you cake in January! For those avoiding cake, I’m sorry save this recipe and healthy new year recipes will resume!
I was so happy to come across the first of the blood oranges but then typically a few sat in the fruit bowl which led me to make this blood orange cake, a simple cake made with olive oil. Using olive oil eliminates the need to soften butter, which in colder climates can take quite a while! I based my cake on the Lemon Olive Oil cake that I make regularly. That cake is such a success so I thought I would swap blood orange juice for the lemon. I didn’t have yoghurt available so made my own buttermilk by adding a tablespoon of lemon juice to 125 mls of milk. This cake is not fancy, it’s just the right sort of plain with a simple blood orange syrup topping it. I like a slice with a cup of coffee but it would be great served with ice-cream as a dessert!
I wont pretend this is healthy in any way but it is good!
Blood Orange Cake
- 250 grams sugar
- 1 egg
- 125 ml buttermilk
- 100 ml olive oil
- 250 grams self-raising flour
- zest and juice of 3 blood oranges, reserve the juice for the syrup
for the glaze
- 60 grams sugar
- 100 ml blood orange juice
Grease and base line an 8 inch cake tin (I used a silicone one this time). Preheat oven to 350 F, 180 C, Gas 4.
- Whisk together the sugar and eggs.
- Mix in the buttermilk.
- Add the olive oil and blood orange zest.
- Fold in the flour.
- Pour mixture into cake tin.
- Bake for 45 minutes or until cake tester comes out clean when inserted into middle of cake.
- While cake is baking make the syrup by putting the blood orange juice and sugar into a small sauce pan and heat until the sugar has melted, remove from the heat and leave until needed.
- When the cake is baked, take from the oven and while still hot prick cake surface with a toothpick and pour the blood orange syrup over the cake. Leave to cool in the tin.
Posted in Uncategorized on December 23, 2013
I had lots of ideas to post Christmas recipes this month but December ran away and we went away! We are in Vermont for Christmas this year and I couldn’t be more delighted!
I wanted to say a big thank you to everyone that visits here, especially to those who take the time to comment and like things. I am grateful to you all.
Merry Christmas, happy holidays and a very healthy, happy 2014 to everyone.
I adore Yotam Ottolenghi, I loved his recent Mediterranean series and I could eat most anything from his book Plenty. One dish I’ve made from that book several times is the Winter Cous Cous. Although perfect as it is I most often have to change the original recipe to suit my fridge contents! In fact I don’t think I’ve ever had all the ingredients for the original recipe and gradually I’ve changed it to this one which although a little different to the original it is, in my opinion, still delicious. Its full of some of my favourite things.
This makes a lovely meal in a bowl, real comfort food, perfect for this time of year. There is enough for 2 people or it’s also delicious cold if you have any left over.
Ottolenghi Inspired Cous Cous (inspired by the Winter Cous Cous Recipe in Plenty by Yotam Ottolenghi)
- 1 medium carrot, cut into chunks
- 1 onion peeled and cut into chunks
- 1 small aubergine, cut into chunks
- 200 g pumpkin or squash, cut into chunks
- 2 star anise
- 1 cinnamon stick, broken in 2
- 1/2 tsp ginger
- 1/4 tsp turmeric
- 1/2 tsp chipotle chile powder
- 3 tbsp olive oil
- 1 can chickpeas
- 175 ml water
- 120 g cous cous
- 1/2 tsp salt
- 150 ml vegetable stock – boiling
- 1 tbsp butter
- zest and juice of 1/2 lemon
- 1 tbsp coriander leaves, chopped
- Pre heat the oven to 200 C, 400 F, Gas 6.
- Add the carrot, onion, aubergine, pumpkin, cinnamon stick and star anise and spices (first 9 ingredients) to a large roasting tray. Sprinkle with 2 of the 3 tbsp of olive oil and mix all the ingredients together. Roast for 40 minutes, lessen this time if the vegetables are cooking too quickly in an oven hotter than mine.
- Add the chickpeas and water to the roasting ingredients and return to the oven for 15 minutes, until the chickpeas have heated through.
- Now make the cous cous by putting the cous cous into a heat proof bowl with 1/2 tsp salt and the last tbsp of olive oil. Pour over the boiling stock and cover the bowl with a tea towel or cling film and leave for 10 minutes.
- Dot the butter over the cous cous and fluff it all up with a fork.
- To serve place some cous cous into a bowl and spoon over the roasted vegetables, remove the cinnamon and star anise first. Sprinkle with the lemon zest and juice and scatter with coriander leaves.
Poached pears, that’s not something that usually rolls off of my tongue! Its a dessert that I would usually shun in favour of something more indulgent! However I’ve discovered how wrong I was to assume a poached pear would be an unsatisfactory choice! I had reason to make poached pears recently and I was surprised at how much I liked them!
I had the good fortune of coming across a very knowledgeable greengrocer when I went to buy my pears. Not only did he choose perfectly ripe pears for me, he gave me a step by step guide to poaching them, including talking me through making a cartouche from grease proof paper to keep the pears submerged in their poaching liquid (a cartouche is just a circle of grease proof paper). It turns out the greengrocer also has a restaurant and poached pears is one of their regular desserts so it was lucky for me that I chose to get my pears from him!
I was surprised that there are a few things in all the recipes I saw that weren’t mentioned so for the beginners out there I thought I would share my poached pear experience here!
- You will get burnt fingers, beware!
- Do get a pear or 2 extra just in case of an accident, they are more delicate than you would think.
- I would recommend you use a spoon to lift the stalk up out of the poaching liquid, grab the stalk then place the spoon under the bottom of the pear. As it’s so hot the tendency would be to lift the pear out of the liquid by the stalk, if you do you risk the stalk breaking off, leaving you with a damaged pear. Let the spoon support the pear’s weight but be careful not to pierce the pear with the spoon, gently does it!
- For even cooking and colouring the pears need to be under the liquid throughout the cooking. Be prepared to make extra poaching liquid if you have larger pears, the recipe I was using had nowhere near enough liquid, my pears were only half covered so I had to make more in a hurry!
- The pears should be covered but if you have added more liquid and they still aren’t covered or you don’t want to buy more wine just make sure you turn the pears around often to get even cooking.
These poached pears make a great dessert for the festive season, their ruby colour is so pretty! The pears make a nice light dessert and would make a nice change from all the heavier holiday foods. The poaching liquid is essentially a mulled wine so the house will be filled with the scent of Christmas as you make these.
Winter Spiced Poached Pears (adapted from this recipe)
- 6 pears, peeled but left whole with the stalk left on
- 1 bottle red wine (may need up to half of a 2nd bottle of wine if pears are particularly rotund)
- 750 ml water (may need another 250 ml if adding more wine for larger pears)
- 1 vanilla pod, halved length-ways and seeds scraped out
- 300 g sugar
- 2 cinnamon sticks, each broken in two pieces
- 6 cloves
- Add the wine and water to a large pan along with the vanilla pod and seeds, sugar, cinnamon and cloves. Bring to a simmer.
- Make a circle of grease proof paper to cover your pears while poaching.
- Lower the pears into the liquid adding more until the pears are covered. Place the cartouche (circle of grease proof paper) over the pears to keep them under the liquid. Simmer for 15-20 minutes until the pears are tender all the way through (test using a cocktail stick).
- When tender remove the pears carefully from the liquid. When cooled the pears can be stored like this in a Tupperware in the fridge for up to 2 days.
- Bring the poaching liquid to a boil for around 10 minutes or until its reduced and syrupy. When cooled the syrup can also be stored in the fridge up to 2 days.
- When ready, serve the pears and syrup at room temperature. Simply place a pear on each plate and drizzle with some of the syrup. Serve with cream or creme fraiche.
This year I’m not cooking for Thanksgiving as we are dining at a pub called the Mayflower. Apparently the Mayflower is the pub from where the original pilgrims set off on their journey to America! I only found out about it this year, even though it’s not far from me! The pub celebrates Thanksgiving so I’m looking forward to having a traditional Thanksgiving meal there this year.
I also wont be cooking at Christmas this year as we will be in the snowy mountains of Vermont! It seemed a shame to let all these lovely recipes go by so I thought I would round-up some of my favourites to save for myself for future celebratory meals and also to share, maybe inspire with some ideas for your Thanksgiving (or Christmas) cooking.
A must for me, after many years of experimenting I’ve settled on dry brining my turkey. I think it really does produce the most tasty, succulent turkey meat. The method I use for the dry brine is called the “Judy Bird” and is so simple but does require you to be organised as the recommended brining time is 3 days. I admit I usually only brine for 2 days and it turns out fabulously.
Vegetarian main course option
When I came across this Butternut Asparagus Crespelle it sounded so good it had to be included in my dream Thanksgiving recipe round-up, it sounds fabulous!
The last gravy I made for Thanksgiving was this make ahead gravy and I would definitely recommend it. Making the gravy ahead of time is the perfect solution to that last-minute stress when everything is ready at the same time but you have to stir the gravy!
I love stuffing but so often I’m left stuffingless after discovering the stuffing contains sausage. As someone who doesn’t eat much meat it’s so disappointing to look forward to the stuffing only to discover meat hidden in it. I like to have 2 different stuffings if feeding a crowd and think its nice to offer a meat free stuffing. I love cornbread stuffing like this one from Love and Lemons.
I recently heard the term “stufffins” and just love with the idea! Its stuffing cooked in a muffin tin for individual portions, or stuffing muffins, what a fabulous idea! These will definitely be featuring on my next Thanksgiving table, although I don’t think I will be able to wait and will have to try them much sooner than that!
These are possibly my favourite dishes at Thanksgiving, I can get carried away and end up choosing too many! Some side dish recipes to catch my eye this year are as follows.
I love the look of these lovely Green Beans with Crisp Shallots from Mark Bittman they look delicious but also seem quick to make which is exactly what you want when it comes to the vegetable dishes for Thanksgiving.
I have spent many years tweaking my Cranberry Sauce recipe and its the one I always use, for Thanksgiving, Christmas and to give away.
Sweet potatoes are one of my favourite things about a Thanksgiving meal, these Rosemary and Garlic Mashed Sweet potatoes with kale sound amazing!
What about these Kale Stuffing Butternut Squash Stacks from Food to Glow?
Of course, my favourite part of a meal! The usual pumpkin pie doesn’t go down so well here but I like to keep the pumpkin theme and have had my eye on these Pumpkin Cheesecake Trifles for some time! This Salted Caramel Cheesecake Pie is a fabulous alternative for the pumpkin haters!
And there you have it, my dream Thanksgiving spread! Wherever you are and whatever you do I hope you enjoy your Thanksgiving!
Posted in Uncategorized on November 10, 2013
Pumpkins were one of the successes on our allotment this year, although we didn’t grow a gigantic prize winner we did get a lot of smaller, more edible types, I grew 2 varieties this year Bon Bon which was a small variety and Musquee de Provence. Actually after buying my seeds I realised both were classed as squash, but squash or pumpkin they are used in the same way and any kind of pumpkin or squash will work here. I decided to try a Bon Bon first, its only small so was easy to use up, I simply sliced and roasted it. On its own served as a vegetable it was great, a really good tasting pumpkin with a nice texture. Even though it was only a small pumpkin there was still enough for several meals so the next day I made up this salad, it was so good I made it the day after too!
I love pumpkin in salad it lends itself to any flavour dressing and adds some autumn richness, salads feel as they ought to be more substantial now the weather is colder. I used za’atar in my dressing. Za’atar is a middle eastern herb blend containing marjoram, oregano, sesame seeds, sumac and salt. As well as using it in salad dressing I like to scatter it over roasted vegetables. It’s also lovely sprinkled over hummus. Za’atar is a handy herb blend to have in your cupboard.
This salad is great for lunch with the pumpkin either warm or cold. It would make a great starter served on a large platter with the pumpkin still warm from roasting. The feta cheese is an option but if you want to cut some calories or make this salad more paleo/vegan friendly leave it out.
Roasted Pumpkin Salad with a Za’atar Dressing (serves 2)
- 100 grams spinach leaves, rinsed and well dried
- 1/2 a small red onion, diced
- 150 grams roasted pumpkin/squash
- approx 6 cherry tomatoes sliced into halves
- 30 grams feta cheese, cut into cubes (optional)
for the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh squeezed orange juice
- 1 tsp za’atar herb blend
- sea salt and fresh ground black pepper
- Roast the pumpkin by de-seeding the pumpkin and slicing, drizzle with olive oil salt and pepper and roast on 200 C, 400 F, Gas 6 for around 30 minutes until the pumpkin is tender,
- Place the spinach, onion tomatoes and pumpkin in a bowl. Season with salt and pepper to taste.
- To make the dressing place all the dressing ingredients into a small jug and whisk quickly with a fork to combine the ingredients, stir until liquid becomes slightly thickened.
- Pour the dressing over the salad ingredients and toss to coat. Serve the salad and place little bits of feta onto each salad, I don’t mix the cheese with the dressing as it breaks up.
Posted in Uncategorized on October 28, 2013
So much in our lives is down to timing. People we meet, opportunities that happen just because you were in the right place at the right time or things that don’t happen because you just missed out. Spare a thought for the person that was just before or just after the person that did win the lottery! Timing can also affect so much of what we eat. As much as I love my cook books it’s often what I happen to see while looking at Pinterest or food blogs that now ends up on my plate!
That’s where this recipe idea came from, I follow a blog called smarterfitter by Monica Shaw and a few weeks ago she did a detox during which she made the most amazing soups and salads (smoothies too, if unlike me you like smoothies!). One post that stayed with me was where Monica describes making “cream of” celery soup made creamy by using cashew nuts rather than cream. I’m so glad I saw that post as it really set a light bulb off in my head. It just so happens that I used to love Cream of Celery Soup! I also just happen to be growing celery at the allotment and I just happened to have cashew nuts in! Making this soup was meant to happen!
There was actually no recipe in that blog post for the soup so I made up my own. It turned out great and is one I will be making again! I have always loved celery soup and its amazing how like the one I used to have from a can this turned out! Its got lots of celery flavour and its creamy without been heavy. Those cashews give a good dose of protein to the soup too which is great if following the Whole30 or Paleo diets where protein at each meal is advised but not always easy if you aren’t a big meat-eater. The first time I made this I found the nuts added a little grainy texture to the soup. This wasn’t unpleasant, just noticeable. I’m sure if you have a fancy blender like a Vitamix that wouldn’t happen. Now I add the cashews just before the end of the cooking time to soften them and the soup has a much smoother texture. My soups shade of green varies each time depending on the celery, as its home-grown its tends to be a darker green!
Creamy (without cream) Celery Soup (serves 2)
- 300 grams celery, washed and chopped
- 1 small onion, chopped
- 1.5 tbsp olive oil
- 500 mls vegetable stock
- 40 grams cashew nuts
- salt and pepper to taste
- Heat the olive oil in a large saucepan then add the celery and onion, stir to coat with oil. Turn the heat low and put the lid on leaving the vegetables to sweat for 5 minutes.
- Add the garlic, give a quick stir then add the vegetable stock and simmer for 10 minutes.
- Add the cashew nuts to the saucepan and simmer for another 5 minutes or until the celery is cooked through.
- Tip the soup mix into a blender and purée until smooth.
- Season with the salt and pepper and serve.