March 10th, 2014
2 cloves garlic
2 tbsp olive oil
1 tsp dried thyme (or a sprig of fresh thyme, washed)
2 mugs couscous
1 tbsp harissa
Peel the vegetables. Crush the garlic, and chop everything else into eighths. Place all the veg in a roasting tin and mix with the olive oil and thyme and roast at 200c for 40 mins.
Put the couscous in a heatproof bowl and cover with boiling water (so the water comes around 3mm over the top of the couscous). Cover with a plate. Stir after 5 mins, then recover with the plate.
When the veg is cooked, mix with the harissa, then mix in the couscous.
Perfect served hot or cold as a winter lunch!
December 11th, 2013
170g white SR flour
30g Green & Blacks hot chocolate
150g caster sugar
200g unsalted butter
1 bar dark choc with orange peel, chopped into small chips
Chocolate: 4 tbps unsalted butter, 2 tbsp icing sugar, 1 tbsp cocoa powder
Mint: 4 tbsp icing sugar, 2 drops mint essence
Heat oven to 180c.
Cream sugar and butter in food processor or bowl. Add eggs and flour and beat until smooth. Stir in choc chips and divide between 24 cupcake cases. Bake for 20 mins.
To ice, either cream together 4 tbps unsalted butter with 2 tbsp icing sugar and 1 tbsp cocoa powder to make choc cream icing. Or mix 4 tbsp icing sugar with 1 tbsp water and 2 drops mint essence.
Cakes are ready when a chopstick comes out from the centre clean and they are nicely domed. Cool on rack.
Ice and decorate ( I used rice paper flowers and edible gold spray).
September 27th, 2013
75g strong white flour
2 large eggs
25g flaked almonds
punnet of raspberries
300ml double cream, whipped
icing sugar to dust
Preheat oven to 180c. Line a tray with baking paper.
Add water and butter to pan and bring to a rolling boil, then remove from heat. Add all the flour at once and beat with a wooden spoon until it forms a ball of dough, leaving the pan sides clean. Transfer to a large bowl and leave to cool for 15 minutes.
Gradually beat the eggs into the dough with a wooden spoon to create a smooth, shiny paste. Put the mixture into a piping bag, or use a freezer bag and snip off one corner to make a piping bag.
Pipe the mixture onto the baking paper in the shape of a large ring and sprinkle with the flaked almonds.
Bake for 35 mins until puffed up and brown. Immediately make small holes round the edge using a knife or skewer. Return to the oven for 5 mins to dry, then cool on a wire rack.
Gently fold the raspberries into the whipped cream. Split the choux ring and fill with cream, then decorate with icing sugar. Serve immediately.
September 23rd, 2013
This can be made with spinach too; all my spinach/chard recipes can be made with either. This soup is fantastic for winter lunches.
1 mug green lentils, soaked overnight (or a tin)
2 cloves garlic
1 tbsp olive oil
1 bunch chard
2 inches ginger
1 litre vegetable stock
1/2 lemon, juice only
2 tbsp soy sauce
Soak lentils the night/day before, or drain a tin of green lentils. Rinse lentils well.
Finely chop the onion and garlic and heat gently in the oil, in a large pan.
Wash the chard well and chop fairly small. Peel the ginger, then grate finely. Chop the chilli into thin slices.
Add stock and lentils to onion mixture in pan and bring to boil. Add chard, ginger, soy and chilli.
Boil for around 40 minutes until the lentils are cooked. Add lemon juice. Season to taste.
Serve with crusty bread.