01 NOV
Well Helllllo! It is such a pleasure and thrill for me to know that there are people reading this. I have been interested in food and baking for as long as I can remember and have always wanted to get involved in the “food eco system” in some way. I have been inspired by people such as Barry from My Virgin Kitchen, the guys over at SORTED food as well as my culinary heroes, Jamie Oliver, Nigella Lawson and Gordon Ramsey (quite a mix I know!) They have all helped to shape the cook that I am and insured that I have a bit of an adventurous side when cooking!
but as I was always taught, if you don’t try you will never know! This month we are looking at some lovely winter warmers and something to comfort you on those long winter evenings. These dishes certainly are a must for anyone who wants to prepare in advance and have something ready to re-heat when they come in from work. Perhaps light that fire and enjoy these dishes beside it with your favourite drink!
I do not know how this will evolve or if it even will,
Winter Warmer Ingredients 1 medium pumpkin 2 medium onions 2 garlic cloves 2 tsp grated ginger 1 tsp ground coriander 1 tsp cumin 2 tsp paprika 1 crushed cardamom 2 tsp brown mustard seeds 1 tbsp hot curry powder 500ml chicken stock 150ml water Method You can use ready made pumpkin purée for easiness but if you have fresh, chop it up, season with salt and pepper, sprinkle some oil over it and place it in the oven for 30-40 minutes at 180 C or until soft. Let it cool and remove any seeds and chop up the flesh. In a large pan heat 1 tbsp of oil, add the onions (chopped), salt and pepper and fry for 1-2 minutes. Add the garlic, ginger, coriander, cumin, cardamom, curry powder and mustard seeds. Stir and let this cook for
for another 1-2 minutes. If you like it spicy, add another tablespoon of curry powder or even some chilli flakes. Add the pumpkin purée or the pumpkin you cooked along with the water. Bring up to a simmer and add the chicken stock. Leave to simmer on a medium heat for 30-40 minutes. Taste for seasoning and spice. If it needs a bit more spice add some extra pepper. Leave to cool and once it is cold place into a blender in batches and whizz until smooth. You can then put this in boxes and freeze or put in the fridge to re-heat later. Serve with a bit of sour cream and crusty bread. Delicious!
Comfort Food Ingredients 110g butter 150g dark brown sugar 2 large eggs 210g plain flour 1 tbsp baking powder 1 tsp vanilla extract pinch of salt 1 tsp ground cinnamon 300 peeled, cored apples Method Preheat the oven to 180 C. Grease a 20cm cake tin with a removable base. Beat together the sugar and butter until light and fluy. Add the eggs one at a time, mixing each time one is added. Fold through the flour, baking powder, salt and cinnamon until just folded through. Do not over mix! Stir through the apples and pour into the cake tin. This is a nice thick batter so use a spoon or spatula to spread it out over the tin. Place in the oven for 40-45 minutes. Remove and cool. This lovely with custard so enjoy!
Something Easy
This is an easy one. All you need are some new potatoes, a red onion, good quality mayo, salt and pepper! Half the new potatoes and boil them in salted water until tender. Let them cool. Chop a red onion finely and leave to the side. Once the potatoes are cool, add a couple of dollops of good quality mayo, mix and add the red onion. Season and taste. I like to sprinkle in some paprika as well. Cover and leave for a few hours because it seems to get better the longer it is left! Enjoy with a salad or some roast chicken!
Final Notions I hope that you have enjoyed reading this mini recipe newsletter and really would be thrilled if you would try them out and let me know how you get on! You can tweet, and contact me via multiple social feeds and I would love to see your pictures or videos of you cooking these! If you have any recipe suggestions, please let me know, questions, comments, constructive ideas are all welcome and I really look forward to hearing from you! Until next time!
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