Friday, 23 November 2012

Roasted Pumpkin, Butternut Squash and Carrot Risotto with Pesto

This is my own recipe and I think it's delicious.

Serves 4

To roast with a little oil for 20-30 minutes at gas mark 200:

1 medium pumpkin, cut into small squares with skins on - keep one quarter of the pumpkin for the puree (cut the skin off)
2 carrots, chopped
half a butternut squash, chopped into similar sized pieces

For the risotto:

1 onion, chopped
2 garlic cloves, finely chopped
300g risotto rice
2 tbsp white wine
pumpkin puree - pumpkin cooked in water and blended into puree
1 litre vegetable or chicken stock

Add a little oil to a large pan and then start frying the onions and garlic for a few minutes. Then place the rice in before adding the wine. Slowly start adding the stock and after about 10 minutes, put the pumpkin puree in with the rice. When the rice is cooked, add the roasted vegetables to warm them through and season with pepper. Serve with some pesto and basil leaves.

Tuesday, 23 October 2012

I Love Boscanova!

Blueberry Pancakes with Banana and Maple Syrup

BEST Banana Cake!

Rachel and I baked this cake for our housemates birthday and it was divine. This is a very trusted recipe which my mum has had for years. Check out my earlier post for the details...enjoy!

Sunday, 14 October 2012

Crunchie Yoghurt Ice Cream

This is an extremely simple way to make yoghurt ice cream. Just add 2 tsp of honey and a roughly chopped crunchie bar to 200g of yoghurt. Then place it in the freezer overnight and eat it whenever.

Roasted Sweet Potato Salad

 Roasted sweet potato goes with anything!

All you need to do is chop up a couple of sweet potatoes with their skins on and put them in the oven for 20 minutes (or until soft) at 200c.

For the yummy dressing:

1 crushed garlic clove
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp sugar
1/2 honey, optional
1/2 tsp worcester sauce
1/2 tsp dijon mustard
salt and pepper

Serve the sweet potato with anything you want!

Most amazing curry I've ever made

I was so impressed with myself when I made this curry, as I just whacked a load of ingredients together and it worked perfectly. It actually tastes like a proper India take-away!

For the sauce you will need:

2 spring onions, chopped
1 tsp groundnut oil
1/2 tsp sesame oil
2 tsp vegetable oil
2 tsp mango chutney
1 tsp curry paste (I use Patak's Korma paste)
3 garlic cloves
1 thumb sized piece of ginger, grated
2 tsp lemon juice
2 tbsp peanut butter
1 tbsp tomato puree
1 tsp cinnamon
1 tsp curry powder

chilli flakes to taste
1 tsp ground ginger
4 whole coriander seeds
seeds of 2 cardamon pods
1 tsp coriander powder
1 tsp turmeric
1 handful of fresh coriander, stalks included
200g runny yoghurt

2 chicken breasts, cut into pieces
1 onion, sliced

Place all the ingredients for the sauce, except the yoghurt in a mixing bowl and grind up with a hand blender or food processor. Once it resembles a smooth paste, mix in the yoghurt to form a light yellow sauce. You can either marinade the chicken in the sauce in the fridge for a while, or cook it straight away with the onions. Fry the onions brielfy in a little oil before placing the chicken and sauce in a large frying pan. Cook for about 20 minutes, adding some water to make it more saucy.


Sunday, 2 September 2012

Home-made Beef Burgers and Chicken legs

 For the beef burgers:

1 lb beef mince
2 handfuls fresh parsley, chopped
1 onion, chopped
2 garlic cloves, crushed
2 tsp paprika
3 tsp worcester sauce
1 tsp chilli powder
1 egg, beaten
3 slices of bread for breadcrumbs
salt and pepper

1. Mix all the ingredients together in a large bowl, adding more breadcrumbs if too wet.
2. Divide them into burger shapes and wack them on the barbeque.

For the marinaded chicken legs:

16 chicken thighs
2 tbsp paprika
4 tsp dried rosemary
2 tsp mixed herbs
salt and pepper
enough white wine to layer the bottom of the dish

Rub and mix the spices onto the chicken and then dash the wine on top. Leave the chicken to marinade for an hour, turning the legs occasionally. The chicken is now ready to cook, either in the oven or on the barbeque.

Wednesday, 22 August 2012

Stewed Rhubarb with Ginger

This is a delicious way of cooking rhubarb without much hassle and organisation.

Recipe (serves 6)

10 rhubarb sticks
50g sugar
4 pieces of stem ginger/ or 6 pieces of crystalized ginger
juice of 2 oranges
100ml water

Firstly cut up the rhubarb into similarly sized chunks and put them in a pan with the sugar, orange juice and water. Cook on a high heat until they begin to soften. Then add the ginger. Keep stirring until the rhubarb is cooked to perfection, add some more sugar if needed.

Monday, 14 May 2012

Prawn, Courgette and Green Pepper Curry

Sadly I don't have a photograph for this recipe. I made it for my friends mum and couldn't whip my phone out at the dinner, it was too irresistible for a photograph.

You will need (serves 4):

800g uncooked king prawns (or any prawns)
400g tin of good quality coconut milk
1 green pepper, chopped into pieces
2 courgettes, sliced
2 onions, finely chopped
2 garlic cloves, finely chopped
4cm piece of ginger, finely chopped
1 lemongrass stalk, thinly sliced
2 tbsp korma paste
1/2 green chilli
a packet of fresh coriander, finely chopped
1 tsp curry powder
1/2 tsp paprika
3 crushed kaffir lime leaves

Firstly, fry the onions, garlic and ginger in a little vegetable oil for a few minutes, then add the courgettes and pepper. Cook the vegetables for about 4 minutes, then pour in the coconut milk and all the other ingredients apart from the prawns. Cook the dish for roughly 15 minutes, and add the prawns when you are nearly ready to serve. They should take a few minutes to go pink. Serve with boiled rice, and garnish with fresh coriander.

Sunday, 15 April 2012

Yummy Fishcakes

 This was my first attempt at fishcakes and they were actually pretty good.

You will need (serves 4):

4 white fish fillets (no skin or bones)
1 onion
1/2 litre vegetable/fish stock
320g potatoes, mashed
large bunch of parsley
a pinch of chilli flakes
1 tsp creole spice mix
1 tbsp vegetable oil
1 piece of bread for bread crumbs
1 egg, beaten
25g flour
salt and pepper

Cook the potatoes until they are soft and mash them for later. Cut the onion into quarters and put in a frying pan. Lay the fish on top and pour the vegetable stock in. Simmer the fish on a medium heat until it is cooked, this will depend on it's size.

Meanwhile finely chop the parsley and put it in with the mashed potatoes. When the fish is cooked, take it out of the stock and leave it to cool for 5 minutes. Then add the fish, chilli flakes and creole spice to the potatoes. Mix it all together and make large balls out of it. Rub each fishcake in flour, then dip them in the egg and breadcrumbs. Leave the fishcakes in the fridge for half an hour so they do not fall apart when cooking.

Heat the vegetable oil in a large frying pan and add the fishcakes. Continually turn them so they don't burn. Serve them with some vegetables and mayonnaise.

Saturday, 14 April 2012

Easy Tarte Tatin

This is a delicious and easy recipe, with only 4 ingredients:

Light brown sugar, to layer the bottom of the dish
Butter, a few knobs to scatter over the sugar
Cooking apples, about 4
Puff pastry, half a packet

Start by turning the oven on to 180°c. Prepare the apples by pealing and coring them. Slice them into circles and don't worry if some are odd shapes.

Make a thin layer of sugar in the base of a large tart dish to cover the bottom. Then place small knobs of butter over the sugar, roughly 8 knobs for a large dish. Start to layer the apple slices neatly on top of the butter and sugar at an even level.

Put this in the oven for 5 minutes to slightly soften the apples. Meanwhile, thinly roll out half a packet of puff pastry. Remove the dish from the oven and place the pastry on top of the apples, make sure it covers the whole dish and fold in any excess bits.

Cook the tart for 15/20 mintutes, until the pastry is brown and cooked. When it is ready, put a plate on the dish and turn the tart upside down so that it becomes a tarte tatin. Serve both hot or cold, with creme fraiche, yoghurt or cream.

Wednesday, 21 March 2012

Chicken leg with tomatoes and peppers

The leg of a chicken is by far the best meat, I don't understand those 'breast' eaters.

You will need (serves 2):

2 chicken legs or thighs (no skin)
1 red onion (chopped)
3 spring onions (chopped)
1 red pepper (chopped into chunks)
3 cloves of garlic (finely chopped)
1 400g tin of tomatoes
chilli flakes to taste...I use a pinch
4 tsp brown sugar
3 tsp worcester sauce
1 tbsp wine (any wine will do...I sometimes use rose)
3 tsp coriander powder

1. Put a little oil in a frying pan and brown the chicken and onion on a high heat for about 12 minutes.
2. Then add everything else and turn the heat to medium.
3. Cook with the lid on for a further 15 minutes, until the chicken is fully cooked.

This was a huge leg so I just served it with peas, but this dish is great with couscous, potato or rice. Easypeasy.

Tuesday, 6 March 2012

Fattening but Delcious - Boursin Risotto with Chicken and Mushroomss

This is a very easy risotto dish, simple tasting, but good all the same.

Recipe (serves 4):

250g risotto rice
1 litre chicken or vegetable stock
A dash of white wine (optional)
2 large chicken breasts (cut into chunks)
1 large onion (chopped)
2 garlic cloves (chopped or crushed)
2 tsps mixed herbs or seasoning
1 pack of chestnut mushrooms (roughly 320g) cut into four
1 square pack of garlic and herb Boursin cheese (only use half)
1 cup peas (blanched in warm water)

1. Fry the onion and garlic in a little oil in a large frying pan/pan/wok for a minute.
2. Add the chicken and brown it for a minute also. Put in the rice and start slowly adding the stock...little by little.
3. Now it is time for the dash of white wine if you have any, and half the Boursin cheese. You want to add the cheese early because the dish become quite runny when the cheese melts and you want the risotto to absorb all the juices and not become sloppy.
4. Keep stirring and gradually adding more stock if it needs (around 15 minutes).
5. When the risotto rice is almost cooked, add the chopped mushrooms and season.
6. Finally after a couple of minutes, put in the blanched peas to heat up, and once the risotto rice and chicken is cooked, you're ready to serve.

Monday, 27 February 2012

Delicious Tomato Pasta Sauce with Prawns, Basil and Garlic

I was quite disappointed with Zizzi's prawn pasta dish I tried a few weeks ago, and wanted to attempt my own pasta sauce. After reading a few tomato sauce recipes, I mixed a few together to create this delicious sauce.

You will need (feeds 2/3):

1 can chopped tomatoes
20 king prawns (uncooked, frozen but thawed in warm water)
2 chopped tomatoes (for extra yumminess)
10 fresh basil leaves (chopped small)
4 chopped or crushed garlic cloves
3 chopped spring onions
2 tsp brown sugar
a dash of white wine
a pinch of chilli flakes
1 tsp dried or fresh thyme
2 tsp tomato puree
enough spaghetti or pasta for 2 people and parmesan to grate on top

1. Fry the fresh tomatoes, garlic and spring onions in a little oil for a few minutes. Meanwhile put a pan of boiling water on for the pasta.
2. Then add everything else for the sauce apart from the prawns.
3. Simmer on a medium/low heat for 10 minutes so that the tomatoes soak up all the goodness.
4. Finally add the prawns and cook until pink. Your pasta should be ready as the same time as the sauce so nothing will get cold. Grate some cheese on the top and garnish with a few basil leaves.


Saturday, 18 February 2012

Boscanova - Greatest Cafe


If you're ever down south near Boscombe, you must visit Boscombe's finest cafe - BOSCANOVA. It is such a quirky little place, with very friendly staff and interesting food choices. They even put mint in the's that good! You won't be disappointed.

Egg Fried Rice with Peas and Mushrooms

Easy, quick, and a good way to use up for left overs.

You will need (serves 2):

1 cup cooked rice (cold)
4 big mushrooms (cut into slices)
2 handfuls of peas (blanched in warm water)
2 eggs (beaten with a fork)
1 tbsp groundnut oil
1 tsp sesame oil
1 tsp vinegar
2 tsp soy sauce
1 tsp coriander powder
1 tsp ginger powder
salt and pepper

Heat the groundnut oil and sesame oil in a frying pan or wok and then add the mushrooms. Fry the mushrooms until they are nearly cooked (about 3 minutes), then add the rice and powders. Stir frequently, coating it with the oil. Then put in the beaten eggs, stirring to coat the rice. Add the soy sauce, vinegar and salt and pepper. I tend not to stick to measurements and just splash the ingredients in. Add a little more sesame oil if you're a fan.

Friday, 10 February 2012

Spicy Carrot and Ginger Soup

It might not look it, but this soup is to die for! I have made it three times in two weeks, and you should definitely try it. Easy and quick.

You will need (serves 4):

1kg carrots (pealed (if needed) and chopped)
2 onions (chopped)
3 cloves garlic (chopped)
2 litres vegetable stock (follow packet instructions)
6cm ginger (grated)
2 tsp curry powder
3 tsp coriander powder
2 tsp turmeric
1/4 tsp chilli flakes (or more if you like it spicy)
1/2 tsp salt and pepper

1. Add the carrots, onions and garlic to a hot pan with a little vegetable oil. Cook for a few minutes, stirring frequently.
2. Pour in the stock and everything else.
3. Bring to the boil and then simmer with a lid on top at a low heat (3 or 4 on a hob) for roughly 20-30 minutes; or until the carrots are soft.
4. Once cooked, take off the heat and leave to rest for 10 minutes before blitzing with a hand blender or in a blender.
5. Garnish with some fresh chopped coriander, I like to use a lot.

Thursday, 9 February 2012

Easy Chicken Curry with Raisin Couscous

This dish is quite like a cake. You put all the ingredients together and cook it all, so there is no faffing around with different stages.

You will need (serves 2):

2 chicken breasts (cut into pieces)
3 tomatoes (quartered)
1 onion (chopped)
2 garlic cloves (finely chopped)
1 large thumb ginger (finely chopped)
3 tsp korma paste (or any preferred paste)
1 tsp curry powder
2 tsp coriander powder
1 tsp turmeric
chilli flakes to taste
1 tsp garam masala
1 tsp tomato puree (optional)
2 tsp lemon/lime juice

1. Place everything in a bowl and mix thoroughly.
2. Leave the meat to marinade in the mixture for as long as you have - it is still delicious if not left to marinade.
3. Place a little oil in a pan and fry everything, stirring frequently. The dish should take 15/20 minutes, until the chicken is cooked thoroughly.

When you think the chicken is nearly there, put the kettle on for your couscous. Put the right amount of couscous (according to the pack instructions) in a bowl and pour water ontop. The water should just cover the couscous, try not to under water it. Leave to expand with a plate ontop of the bowl for 3 minutes. Then fluff it up with a fork and add 2 tsp lemon juice, 2 tsp coriander powder, 2 tsp olive oil, 100g raisins and chopped fresh coriander.

Serve the couscous next to the curry, with yoghurt, mango chutney, and banana (if you're that adventurous).