THEGAYUK

Category: Food And Drink

  • RECIPE: Beetroot Chocolate Cake

    Beetroot Chocolate Cake

    Healthier Cake / Gluten-free / Anti-Oxidant Rich

    I’m writing the intro for this as my cake sits cooking in the oven. Cakes or anything with precise measures tend to stress me out as I basically can’t be slap dash and have to be accurate. However the preparation from start to oven seems to have passed me by unnoticed. It’s an extremely easy recipe to follow. I’ve cut out wheat so this recipe is gluten-free (as long as the baking powder you buy is also gluten-free). Ground almonds act as the binding agent to bring together this beautifully rich, moist cake.

    If you are looking for a healthy alternative to your average cake, then with 300g beetroot packed into this flourless, no “added” sugar, gluten-free cake- I think we have a winner.

    This cake has many anti-oxidant properties gained from the ingredients within it. Beetroot, almonds, dark chocolate, and honey all have healthy heart benefits to them as well, so why not make this healthy cake for someone you love.

    BEETROOT– Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. Also, beets contain boron which is good for sexual stamina and all-round energy levels! (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

    ALMONDS – Naturally low in saturated fats, and high in vitamin E, almonds make a great anti-oxidant. Clinical studies actually conducted that a handful of almonds a day alongside a healthy diet, helps to lower cholesterol and promote a healthy heart. (SOURCE: http://www.theguardian.com/california-almonds/introduction )

    DARK CHOCOLATE – Nutritious. Yes it is, in moderation. You wouldn’t want to eat it in one sitting obviously, but just to show you, based on 70-85% cocoa; 100g dark chocolate contains the following percentages of your recommended daily intake; 67% iron, 58% magnesium, 89% copper (great for immune system), 98% manganese, along with potassium, phosphorous, zinc, and selenium. A sensible size slice of this cake along with a healthy diet could be helping you get all your essential minerals. Dark chocolate could also improve blood flow / lower blood pressure, and even improve risk factors for heart disease. (SOURCE; http://authoritynutrition.com/7-health-benefits-dark-chocolate/ )

    HONEY – Honey contains flavanoids / anti- oxidants which help reduce the risk of certain cancers, and heart disease. Honey actually helps the body regulate its blood sugar levels too. (SOURCE; http://www.care2.com/greenliving/10-health-benefits-of-honey.html?page=2 )

     

    Ingredient

    300g cooked beetroot in natural juices, pureed

    4 large free-range eggs

    4 tbsp honey

    4 tbsp olive oil

    1 tbsp cocoa powder, and a little extra for dusting

    1 tsp vanilla extract

    1 tsp gluten-free baking powder

    125g ground almonds

    125g dark chocolate (I used 85% cocoa)

     

    Instructions

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

    1. Grease and line a round loose-bottomed cake tin, I used a 22cm.
    2. In a large bowl, combine the beetroot with the eggs, vanilla extract, honey, cocoa and baking powder. I do this by hand so I can justify a larger piece of cake at the end of it! You can of course use an electric whisker if you want.
    3. Once combined, fold in the ground almonds.
    4. Using a heatproof bowl, place on top of a small saucepan that has a little boiling water in it, and place the chocolate in the bowl. Make sure the bowl isn’t actually touching the boiling water beneath it.
    5. Once all the chocolate is melted you can stir in the olive oil.
    6. Add the chocolate now to the cake mix and stir slowly to combine.
    7. Tip the cake mix out into your cake tin, levelling out with a spatula, and bake in the oven for 35-45 minutes. You will know the cake is ready when inserting a skewer into it’s centre and it comes out clean. Cake mix clinging to your skewer means it is not ready!
    8. Leave the cake to cool in its tin and then transfer to a wire rack.
    9. Dust with cocoa powder by tapping it through a sieve and serve. This cake does go rather well with a dollop of organic coconut Greek yoghurt, a healthier option than cream.

     

     

  • RECIPE: Pigs In Trees

    Pigs in Trees

    Serves 2

    Prep 5 mins

    Cook 45 mins

    Easy / Minimal Ingredients / Gluten- Free

    With broccoli and fennel fumbled together in a fresh lemony marinade this works wonderfully alongside little herby sausage balls nestled amongst them. With it’s subtle mustard undertones I like to serve a side of plain roasted butternut squash and sweet potatoes, making this a simple throw together and bung in the oven meal. Just add gravy on the side and you have a twist on the Sunday roast.

    Use high quality sausages with no less that 90% sausage meat, the cheaper the sausage the more nasties you’ll find such as a high salt content. You wouldn’t want to counteract the positive influence that both fennel and broccoli have on blood pressure by opting for a low grade banger.

    With the other half of the fennel I made a simple low fat slaw as part of my lunch the following day by finely slicing the fennel, half a small onion, a handful of chopped walnuts with a teaspoon of wholegrain mustard, two tablespoons natural yoghurt and one of low fat mayo.

    BROCCOLI – Rich in vitamin C, A, folic acid, calcium and fibre. A good source of calcium particularly for those that avoid dairy products. Not only can calcium promote healthy bones but certain research has suggested that it may play a role in controlling high blood pressure, and could help prevent colon cancer. Sulforaphane within broccoli has anti-cancer properties. Broccoli is equal part soluble and insoluble fibre helping you to meet requirements for both types of fibre. (SOURCE; http://home.howstuffworks.com/broccoli3.htm )

    FENNEL – Fennel contains a healthy amount of flavanoids that give it strong anti-oxidant properties. When researchers tested the impact of fennel on animals, it has repeatedly shown to have anti-inflammatory properties and help prevent cancer. Fennel is a very good source of fibre too, as fibre helps flush out potential carinogenic toxins, fennel could be useful in treatment of colon cancer. High in potassium this vegetable is another winner for helping lower blood pressure. (SOURCE; http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23 )

     

    Ingredients

    400g pack high grade gluten free sausages with herbs, casings removed and each sausage made into 4 meatballs

    1 head broccoli, split into small florets

    ½ fennel, sliced.

    ½ lemon, zested

    ½ tsp lemon juice

    1 tsp wholegrain mustard

    1 ½ tbsp olive oil

    Black pepper

     

    Instructions

    Preheat your oven to 220c / 200c (fan) / Gas Mark 7

    1. In a small bowl, mix together the olive oil, mustard, lemon zest & juice.
    2. Tip the vegetables into a large casserole / baking dish and mix with the mustard lemon marinade to coat them.
    3. Arrange the broccoli florets and fennel slices in a single even layer.
    4. Nestle your sausage balls amongst the vegetables, drizzle with a little more olive oil and sprinkle with a pinch of black pepper before putting in the oven for 45 mins or until the sausages are cooked through and browned. If you like crispy textures then pop the dish under the grill for a few mins before serving.
    5. Serve with vegetables of your choice.

     

  • RECIPE: Crack Crispy Kale

    Crack Crispy Kale

    Serves 1, but could be shared through gritted teeth

    Prep 5 mins

    Cook 25 mins

    Uber addictive and really more-ish. If you like crispy seaweed from your local Chinese- then you’ll love this. I was feeling sloth-like when deciding to make these and opted for a pre-shredded bag of kale, as opposed to buying and preparing it myself. Sure, if I had prepared it myself I could have made larger style pieces- but I honestly don’t care as long as they can fit in my palm and shovelled to face.

    The absolute key to success with this dish is keeping the kale as dry as dry can be. You want to initially rinse your kale to rid of grit and dirt, but after, lay spread out on thick kitchen towel and then top and press down to absorb as much water as you can. I did this twice. Waiting for these to be ready is probably the most difficult part of this recipe.

    KALE – There are only 50 calories in 100g kale. Kale is really high in iron, per calorie more so than beef. (SOURCE: http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html ) Rich in vitamins A, C, K, kale has been marked as a “superfood” for years now.

     

    Ingredients

    100g kale

    1 tbsp olive oil

    1 tsp salt

     

    Instructions

    Pre-heat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Wash the kale in a colander and dry, dry, dry with kitchen towel. Remove any thick root like parts from the kale as these will not be crispy, but rather chewy!
    2. Line a large baking tray with foil, shiny side up.
    3. Put the kale on top of the foil and drizzle in the oil and salt. Rub all together and lay out in a thin even layer.
    4. Place in the oven for 10 minutes.
    5. Rotate baking tray 180 degrees and place back in the oven for a further 15 minutes. You can then eat these straight away or leave to cool. I prefer them straight from the oven.

     

    Spice Tip!

    If you enjoy these, then why don’t you experiment by adding a teaspoon of different spices with each batch you make. Chilli ? Five spice? Cumin? Even oregano!

     

     

     

  • RECIPE: Winter Lentil, Kale & Sausage Soup

    Winter Lentil, Kale & Sausage Soup

    Serves 2 large portions (this would comfortably serve 4 alongside a carb such as wild rice)

    Prep 10 mins

    Cook 1 hour

    Digestion Helper

     

    It’s difficult to decide whether this is in fact a soup, or a casserole. I am going with it being a butch soup. It’s packed full of goodness with a range of classic vegetables. It really is more-ish which is why I’ve put serves 2 large portions. If you wanted it to serve 4 people I would suggest a wild rice accompaniment. It’s nutty tones would work well against the soup’s earthy, herby flavours. I did have some leftover when I made this for the pictures (minus the sausage as that’s always the first bits to go!), so the next day I re-heated with some added water and blended for my lunch.

     

    It’s a great source of fibre from the green lentils and kale. The green lentils will also work along side the spinach with their healthy digestive properties, helping to ease constipation, protect you from ulcers, and flush toxins from the colon.

    GREEN LENTILS- Lentils are a slow-burning energy giver from it’s complex carbohydrate composition. The high levels of soluble fibre mean that lentils can help lower cholesterol, reduce your risk of heart disease (as they also contain folate & magnesium) , and have great digestive health properties; prevent constipation, slow down digestion and stabilise blood sugar levels. (SOURCE; http://www.mindbodygreen.com/0-5488/7-Health-Benefits-of-Lentils.html )

    Ingredients 

    90g dried green lentil, pre-cooked according to pack instructions- alternatively cook along side from when you start browning the sausages and they can finish cooking when you add them to the soup and simmer.

    1 bay leaf

    400g sausages with herbs, each sausage cut into 4 chunks

    1 onion, finely chopped

    2 garlic cloves, finely chopped

    110ml red wine

    2 celery sticks along with any leaves, if possible- finely chopped

    3 carrots, chopped into small pieces

    1 tbsp marjoram

    500ml chicken stock

    140g frozen baby leaf spinach

    50g kale, shredded

    1 ½ tbsp organic tomato ketchup

     

     

    Instructions

    1. Brown the sausage in a deep frying pan along with the bayleaf for 10 minutes. Remove with a slotted spoon and set aside.
    2. Lightly fry the onion and garlic in the pan for 10 minutes.
    3. Add the wine and de-glaze the pan for a couple of minutes.
    4. Now you can add the lentils, stock, celery, carrots, marjoram, ketchup and reserved sausages. Bring the pan to a boil, then reduce to a simmer for 45 mins or until the carrots are cooked through.
    5. If you see the pan going dry at any point then add some water to prevent it sticking. Stir often to prevent lentils clinging to the pan.
    6. Add the spinach and kale and get the soup really hot ready to be served in big bowls.

    Remove bay leaf. Check seasoning before serving and adjust if necessary.

     

     

     

     

     

  • RECIPE: Portabella Chicken

    Portabella Chicken

    Serves 4

    Prep 10 mins

    Cook 1hr 10 mins

     

    There is nothing better than a rich red wine sauce in the Winter. Packed with portabella mushrooms this dish really is a meal in itself. I like to serve mine alongside a big bowl of tender stem broccoli and a hunk of crusty bread. For a crowd you could easily double the recipe. If this is a meal for two then why not reduce the amount of chicken, and with any leftover sauce you can freeze and use for another meal.

    PORTABELLA MUSHROOMS – A 100g serving of portabellas will provide you with the following of your recommended daily intake; 15% B5, 29% B2, 38% B3, 6% B9, 6% B1.

    B Vitamins are required to maintain a healthy metabolism and nervous system. They are also great for your skin, hair, eyes, and liver. Minerals found in portabellas’ include; potassium, phosphorous, selenium, and copper. Copper is an important mineral for our immune system. (SOURCE: http://www.livestrong.com/article/421447-portabella-mushroom-benefits/ )

    Ingredients

    2 tbsp carotino oil (or a healthy cooking oil of your choice, I always use carotino oil in rich reddish dishes for added colour and it’s vitamin properties)

    400g can Italian plum tomatoes

    300g mini portabella mushrooms, peeled and quartered

    300ml red wine

    150ml chicken stock

    4 chicken pieces (I used thighs and drumsticks)

    2 onions, chopped finely

    2 garlic, chopped finely

    2 carrots, grated

    1 tbsp sundried tomato paste

    1 tbsp porcini paste (you could use a few porcini mushrooms in place of the paste if you don’t have it )

    Handful of basil and parsley, chopped finely

     

    Instructions

    Heat your oven to 200c / 180c (fan) / Gas mark 6

     

    1. Heat the oil in a casserole dish that can both be used on the hob and in the oven. Brown the chicken on all sides for around ten minutes.
    2. Remove the chicken and put on a plate for later.
    3. Fry the onion lightly in the same pan for 10 minutes, and then remove.
    4. Fry the mushroom on a high heat for 5 minutes.
    5. Add the garlic and cook for 1 minute further.
    6. Add the wine and de-glaze the pan, scraping the bottom with a wooden spoon to lift any sticky parts. Let the wine bubble out for 5 minutes.
    7. Now add the onions back to the pan along with the carrots, tomatoes, both pastes, fresh herbs, chicken stock, season to your taste and bring the sauce to a boil.
    8. Nestle your chicken pieces on top of the sauce and place in the oven for 45 mins.

     

     

  • RECIPE | Mum’s Organic Lemon Drizzle Cake

    Mum’s Organic Lemon Drizzle Cake

    Freezable

    Serves 1 mum or 8-10 slices depending on your portion

    Prep 10 mins

    Cook 40 mins-1hr (dependant on your oven)

     

    Who doesn’t love a lemon drizzle? More specifically, whose mum doesn’t love a lemon drizzle cake. My mum adores this cake, hence the name. Once baked you can freeze the cake for a month, or keep in an air-tight container for up to 3 days.

    LEMONS – The lemon is great for aiding digestion. It can also help you stay refreshed as has a cooling effect on the body. Lemons contain flavanoids which have been to exhibit cancer fighting properties. (SOURCE: https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-lemon.html ) For a more effective, healthier way of incorporating the lemon into your diet, why not start your day with a glass of lemon water.

     

    Ingredients

    225g organic self-raising flour

    225g organic unsalted butter, softened

    225g organic caster sugar

    4 free-range eggs

    1 organic lemon, zested

     

    Topping

    juice 2 organic lemons

    100g organic caster sugar

     

    Instruction

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Line a 8x21cm loaf tin with greaseproof paper.
    2. In a mixing bowl, beat the softened sugar and butter together until creamy.
    3. Add the eggs, one by one, and slowly mix together.
    4. Sift your flour into the mix, and add the zest of one lemon.
    5. Spoon in the cake mix into the prepared load tin, and level the top with the back of a spoon.
    6. Bake the cake in the oven until a skewer inserted to the centre comes out clean.
    7. Remove the cake from the oven and leave to cool in its tin.
    8. While cooling, mix together the juice of 2 lemons with 100g sugar.
    9. With a fork, prick the cake all over the top and pour the lemon sugar juice over the top.
    10. Leave to cool completely before removing from the loaf tin, and serving.

     

     

     

     

     

  • RECIPE: Steak Slice with Artichoke, Feta and Spinach Pasta

    Steak Slice with Artichoke, Feta and Spinach Pasta

    Serves 2 (with leftovers of the pasta)

    Prep 10 mins

    Cook 45 mins

    Healthy Bones / Antioxidant Rich

    This combination works really well together. A beautiful slab of beef sliced and topped upon a sticky onion, spinach and feta penne bake, with the lovely creamy sharpness of artichokes running through it. A weekend winner.

    SPINACH – No wonder this was Popeye’s food of choice. 180g of spinach provides the following DRI; 987% vitamin K (healthy bones and teeth), 104% vitamin A, 84% manganese (another one for bones, and also skin integrity, collagen and blood sugar), 65% folate (skin, liver, eyes, hair), 39% magnesium (another good one for bones, and also heartburn), 35% iron, 34% copper, 32% vitamin B2, 25% vitamin B6, 24% vitamin E, 24% calcium, 23% potassium, 23% vitamin C, amongst others! 

    ARTICHOKES- A long standing digestive aid, first discovered by the Egyptians, used to also combat acid reflux, stomach discomfort, and bloating. Artichokes are also a good source of anti-oxidants; silymarin, caffeic acid, and ferulic acid. Artichokes are also great for detoxification and cleansing the liver.

    (SOURCE:  http://www.livestrong.com/article/471274-what-are-the-health-benefits-of-artichoke-hearts/ )

    BEEF- Around 85g of beef provides you with the following of your daily requirements; 50% protein, 39% zinc, 37% B12, 24% selenium, 20% phosphorous, 18% niacin, 16% B6, 14% iron, 12% riboflavin. ( SOURCE: http://www.beef.org/udocs/Beef%20Bytes%20Health.pdf )

    Ingredients

    1 red onion, chopped

    1 shallot, chopped

    1 garlic clove, sliced

    1 can artichoke hearts, drained and hearts in half

    100g bag young leaf spinach

    100ml pasta cooking water reserved

    ½ block feta, chopped

    250g penne pasta (I use Dove’s gluten free)

    2 sirloin steaks

    Instructions

    Preheat your oven to 220c / 200c (Fan) / Gas Mark 7

    1. Get a saucepan of boiling water on the go and cook the pasta according to packet instructions. Meanwhile…
    2. In a small frying pan heat a tablespoon of oil and over a high heat fry and char your shallot and red onion for 5-6 minutes.
    3. Add in the sliced garlic and fry for a further minute. Set Aside.
    4. Once your pasta is al dente, drain but remember to reserve 100ml of the cooking water.
    5. Mix together the pasta, artichoke hearts, spinach, onions and garlic, 100ml cooking water along with some of your feta (reserving some to sprinkle on top).
    6. Place into a baking dish, top with remaining feta and drizzle in olive oil.
    7. Bake in the oven for 20-30 minutes so you have a crispy, golden top.
    8. You want to get the steak on the go in time for when your pasta is ready to be taken out of the oven.
    9. Get your griddle pan really, really hot. I oil my steaks before frying, some people do some don’t.
    10. Cook according to guidelines below, and after the meat resting, cut into slices.
    11. Remove pasta from oven, plate up with the steak slices resting on top.

    HOW LONG TO COOK STEAK

    For between 2 and 2 ½ cm thickness steak:

    Blue Fry for 1 to 2 minutes on each side and rest for 6 minutes.

    Rare Fry 2 ½  minutes on each side and rest for 5 minutes.

    Medium Rare Fry for 3 or 4 minutes on each side and rest for 4 minutes.

    Medium Fry for 4 minutes on each side and rest for 3 minutes.

    Medium Well Fry for 5 minutes on each side and rest for 2 minutes.

    Well Done Fry for 6 minutes on each side and rest for 1 minute.

  • All Male version of Hooters opens in Dallas

    In parts of the US scantily clad buxom women waitress have made restaurant chains with names like Hooters and Twin Peaks (sic) very popular with men who just like to ogle and dribble when they are eating their burgers, but now one brand new eatery has turned the tables.

    The women (and obviously gay men) are getting a chance to to dine and drool over muscular waiters in tank tops and skin-tight short shorts/underwear in a place that has the tasteful name of Tallywackers!

    It is too early to see whether the fine upstanding citizens (and others not quite so upstanding) of Dallas will take to getting an eyeful of beef when ordering their juicy steaks, but we are shallow enough to welcome this new incentive to making dining that much hotter.

  • RECIPE: Crispy Tofu & Green Tea Noodles

    Crispy Tofu & Green Tea Noodles

    Serves 2

    Prep 10 mins

    Cook 20 mins

    Vegan / Quick & Easy / Inexpensive / Take-Out Alternative / Healthy Bones

    These organic green tea noodles are part of Waitrose / Ocado’s new Malaysian range which I recommend you take a look at. The noodles also come in pumpkin, charcoal, and sesame varieties to name a few.

    The mild, creaminess of the tofu is a perfect match for the strong nutty sesame soy flavour of the sauce. This recipe only keeps you in the kitchen for 30 minutes and is a great, inexpensive, and interesting alternative to a local Chinese takeaway.

     

    Soy sauce contains around 4.5% manganese DRI per tablespoon, which will work alongside the calcium, manganese, and phosphorous within the tofu to encourage healthy bones & teeth.

     

    TOFU – Around 113g of firm tofu will provide you with the following DRI; 77% calcium, 67% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 47% copper (immune system function), 35% selenium (benefits immune system, depression, cardiovascular disease, hypothyroidism, and infertility in men), 35% protein, 30% phosphorous (bones), 27% omega-3 fats (reduce risk of heart disease & stroke, reduce symptoms of hypertension / depression / ADHD, and skin ailments), 16% iron, 16% magnesium, 16% zinc, 15% vitamin B1.

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111 )

     

    Ingredients

    Sauce

    120ml water

    100ml light soy sauce

    45g sesame seeds, toasted lightly in a dry frying pan for 3-4 minutes

    4 spring onions, sliced on the diagonal

    1 tsp dark muscovado sugar (or brown sugar will do)

    1 tsp vegetable oil

    1 tsp toasted sesame oil

    ½ tsp garlic granules

    ½ lime, juice of

     

    1 block firm tofu, sliced into rectangles (349g)

    1 pack Cha Soba Organic Green Tea Japanese Noodles (available from Waitrose / Ocado)

    3 tablespoons sweetcorn (frozen is fine)

     

    Instructions

    1. Mix all the ingredients for the sauce together in a bowl and set aside.
    2. Get a large saucepan of boiling water on the go.
    3. Heat a little vegetable oil in a large frying pan and get the pan really hot.
    4. Add in the tofu rectangles and fry each side for 4-5 minutes.
    5. Remove the tofu from the pan and set aside.
    6. In the same frying pan you used for the tofu, add the sauce and the sweetcorn, and increase the heat so you are boiling, reducing the sauce. Stir regularly.
    7. Add your noodles (these only take 4-5 minutes to cook)
    8. Drain the noodles and mix a glug of sesame oil through them. Plate up the noodles.
    9. Place the cooked tofu on top of the noodles, and dress with spooning the sauce over the top and around the plate. Serve.

     

     

     

     

     

  • RECIPE: Lamb Tajine Soup

    Lamb Tajine Soup

    Serves 4, or 4 x work lunches

    Prep 10 mins

    Cook 60 mins

    Freezable

    I really wanted to capture the essence of a Moroccan classic in a bowl. Something to brighten my day at work, and trick me into thinking I’m abroad where the sun shines all day long. I had some leftovers from my Roasted Med Veg  and decided to create this recipe. If you don’t “just so happen” to have roasted med veg leftovers, then most supermarkets do offer a frozen version which has been pre-roasted for you- simply use / cook them in the same way in the method below.

    I’m very aware of how many fruit and vegetables I am consuming in the day and this vegetable based soup will definitely help you on your way to achieving 7 a day. Three heaped tablespoons of cooked vegetables count as 1 portion.

    ANTIOXIDANTS – The beta carotene in this soup is evident from it’s vibrant colour. Tomatoes, carrots, peppers, and onions are all antioxidant havens and will help promote healthy skin and give your immune system a boost. Tomatoes and onions also have documented coverage on their anti-cancer properties.

    Ingredients

    1 tbsp carotino oil (or any other healthy cooking oil of your choice, I use carotino oil for its colour and vitamin properties)

    250g cooked roasted med veg (tomatoes, peppers, courgettes etc.)

    6 vine tomatoes, chopped

    3 onions, finely chopped

    2 large carrots, chopped

    2 garlic cloves, chopped

    1 lamb stock cube (made up with 1ltr of water)

    ½ tbsp sweet chilli sauce

    ½ tsp caraway seeds

    ½ tsp cumin

    Instructions

    1. Heat the oil in a large saucepan and fry off the onion for 10 minutes.
    2. Add the carrot, tomato, and spices until the tomatoes soften.
    3. Tip in your roasted vegetables along with the stock.
    4. Bring to the boil and then reduce to a simmer until the carrots are tender.
    5. Use a hand blender or other kitchen instrument to blend the soup until smooth.
    6. I think it looks pretty to dry-roast some extra caraway seeds until they start to pop in the pan, and add on top of each serving, along with a drizzle of oil.

     

     

  • RECIPE: Cookie-Creamy-Cranberry Baby Bars

    Cookie-Creamy-Cranberry Baby Bars

    Mini chocolate bars embracing the classic cookie and cream combo with a festive nod from dried cranberries. Don’t anticipate leftovers with these naughty little delights!

    Ingredients

    680g white chocolate

    450g Oreos or similar sandwich style biscuit, Custard creams could even work!

    100g dried cranberries

    chocolate sprinkles, or similar

    Instructions

    1. Line a large baking / casserole dish with greaseproof paper. I used a dish measuring 32cm x 23cm.
    2. In a food processor or smashed in a freezer bag, turn your cookies into smithereens.
    3. Have a small amount of water simmering in a saucepan that a heat-proof bowl can sit on top of.
    4. Place the white chocolate into the bowl above the simmering water and melt, stirring every now and then until smooth.
    5. Pour in the bashed biscuits and combine with the melted chocolate to mix.
    6. Pour the combined mix onto the greaseproof paper lined dish and scatter the cranberries and sprinkles on top and press in very lightly.
    7. Transfer the dish to the freezer to set for at least 1 ½ hours.
    8. Remove from the freezer, lifting out your chocolate slab from the dish using the greaseproof paper and begin to cut into desired shaped/sized bars.
    9. For storage, keep them in the fridge unless you are eating straight away!