All posts tagged: food

Iced Café Frappé

We have been busy packing up boxes this week, ready for our move out of our old house into a new one. I have managed to do most of the kitchen, but have left out some vital tools, like my blender, that I know I cant substitute with a fork! And as the sun was shining from a beautiful blue spring sky, I felt the need for a cool refreshing beverage, all be it a caffeinated one. So I whipped up a delicious Café Frappé and was instantly given the promise that summer must arrive soon! ‘ I use frozen coffee cubes instead of regular plain ice, as I hate when you get half way through your drink, and it gets all diluted with stale water! Instead of getting weaker, my recipe gets stronger! Cheers! ____________________________________________________________________________________ Makes two drinks For the ice cubes: make roughly 300ml fair-trade coffee of your choice, and pour into ice trays, or one ice cube bag. (there is enough coffee cubes for 4 frappés, just freeze the rest for later, …

Harissa Spiced Carrot and Spinach Soup

There is at last hopeful signs that spring is on its way up here in Scotland, with the snowdrops glistening amongst the frosty undergrowth and the shoots of the daffodils appearing. But a warming spicy soup is still a welcomed thing, as the days are still chilly, and the nights even more so. I really enjoy carrot soup, with its slight sweet notes and simple preparation. It also lends itself quite well to be spiced up with a little harissa paste for extra warmth. ____________________________________________________________________________________ Serves 3-4 4 medium organic carrots 1 large white onion 3 handfuls of spinach 1 tsp harissa paste 1 tsp cumin seeds 500ml organic vegetable stock a drizzle of olive oil salt and pepper to taste plus a little cream for the top ____________________________________________________________________________________ Prepare the veg, by washing and peeling the carrots, chop alongside the onion. In a large pan, heat  the olive oil and toast the cumin seeds for 30 sec on medium heat. Then add the onion and soften for 5 min, then add the harissa paste …

Be My Valentine Macaroon

Be my Valentine Macaroon ‘ As a little valentines gift, I decided to make my Valentine a batch of Macaroons. They are sweet, romantic, pretty and a whole lot of hassle! I don’t want you to be under any illusions that these are quick to whip up! Oh no, they took me 6 hours and my kitchen was turned into total chaos by these dainty cakes. Half way through I was frantically texting my baker friend for help (got phone covered in sticky goo in process) due to the difference in texture between the two colour batches..and I thought all was lost…But, just like magic, they came out of the oven looking gorgeous and tasting fantastic. Phewww! What dishes do you find stressful to make? ‘ ‘I adapted Edd Kimber’s recipe, winner of BBC’s Great British Bake Off, by changing the filling from chocolate to custard. ‘ ____________________________________________________________________________________ Makes roughly 30 macaroons 170g icing sugar 160g ground almonds 120ml egg whites from about 4 medium eggs, separated into 2 equal batches 160g granulated sugar a …

Chunky Peanut and Almond Butter by Miss May

Since starting this blog, I have wanted to feature Guest Bloggers that could contribute with their own recipes and photography. So I am super excited to be able to share this latest post with you, written by my talented and good friend Victoria May. Miss May is a fellow blogger from chimneystack.wordpress.com and a world traveler, whizzing from continent to continent with her ‘old school’ film camera- all along the way cooking, baking and eating her way through her journey. “ This is her recipe! _____________________________________________________________________________________________________________________________________________________________ ; I love peanut butter. It’s both a comfort food (smothered on hot toast) and an energy bomb (whizzed up with banana, muesli and yogurt in a breakfast smoothie), and never fails to remind me of my time in the States. Americans really know how to harness the full bad-ass potential of P.B. ‘ This is my throw-it-together recipe. ____________________________________________________________________________________ Makes 1 large Jar or 2 small ones ‘ 3 cups peanuts (unsalted) 1 cup almonds 50ml organic rapeseed (olive is too over-powering a flavour) salt to taste ____________________________________________________________________________________ In a …

Pizza Florentine with Egg, Spinach and Homemade Pesto

I make homemade pizza a lot, with a variety of toppings, but one that always makes an impression is the egg topping on Pizza Florentine. It looks impressive and tastes great too. I like it for lunch, but I think it would be great for brunch too. ____________________________________________________________________________________ Dough 300g strong organic flour ½ tsp fast action yeast 2 tbsp olive oil 170ml water ½ tsp salt Topping 4 tbsp of pasata 2 eggs a handful of spinach 6 cherry tomatoes 1 mozzarella ball 1 tbsp of dried oregano or a sprig of fresh 3 tbsp homemade pesto  Get that recipe here 3 or 4 basil leaves salt and pepper to taste ____________________________________________________________________________________ If you have a bread machine, whack the ingredients in that, and follow your manufacturers guidelines for making dough. If you are making it by hand, here’s how: Tip the flour, salt and yeast into a large bowl and make a well in the middle. Pour the water and oil into the well and in a circular motion start to gather the …

Blood Orange, Red Chard and Stilton Salad

During the summer months, I eat a lot of creative salads, but in the winter I usually go for more substantial dishes. However, when you can combine blood orange, red chard and stilton, Im all for eating salads during the winter! Juicy blood oranges can be found at the moment in the shops. I got mine in my local farm shop along side the delicious red chard, which really brightens up salads with its colourful deep red stems. ____________________________________________________________________________________ Serves 2 2 extra large handfuls of red chard, washed 1 blood orange 150g good stilton (add more of less to suit your taste) 2 tbsp mixed seeds, such as pumpkin and pine nuts 1 tbsp olive oil ____________________________________________________________________________________ Segment the blood orange, (here’s how) and try to capture most of the stray juices. Cut the stilton into randomly sized chunks and toss with the washed leaves, seeds and blood orange segments. Finally drizzle the renaming blood orange juice and olive oil over the finished salad. Serve with a few slices of good bread, for example …

Blueberry and Orange Polenta Cake

Blueberry and Orange Polenta Cake A couple of years ago I tasted the most heavenly polenta cake with a rosemary sirup in the cafe of The Scottish National Galley of Art. The soft texture and sticky sirup was a cake triumph! And even after thinking about this cake more than one should think about cake, it’s taken me this long to give polenta a go myself. If you need a gluten free friendly cake, this is a good start. Adapted from Sainsburys Baking Collection. ____________________________________________________________________________________ 100g unsalted butter 100g caster sugar 2 large eggs 100g almonds 50g cashews 90g fine polenta zest and juice of half a orange 1 ½ tsp baking powder 100ml of crème fresh 100g blueberries ____________________________________________________________________________________ Preheat your oven to 180 °c /fan 160 °c / gas mark 4. Grease and line a 2lb loaf tin. In a food processor, whiz the almonds and cashews to a fine dust, set aside. Cream the butter and sugar together, until soft and fluffy. Then add the eggs, one at a time, beating after …

Spelt Bread

Spelt Bread This year for my birthday I received a beautiful artisan rising basket, and a kilo of small batch milled spelt. The basket is made out of one long piece of wicker that is coiled together to make a round bowl shape. After preparing the dough, it is put into the basket for a slow rise of 6 hours. And just like magic, when you turn out the dough and stick it in the oven, it keeps the lovely pattern from the rising basket. Not only does it look fantastically impressive, it tastes amazing too! If you dont have a rising basket (get one!) you can just prove the bread as normal in a regular bowl.   _____________________________________________________________________________________________________________________________________________________________ 550-600g organic spelt flour 150ml cold water 250ml organic yoghurt 1 sachet easy bake yeast (or 7g) pinch of salt _____________________________________________________________________________________________________________________________________________________________   Tip your flour, yeast and salt into a large bowl and make a well in the middle. Pour the water and yoghurt into the hole. Combine the ingredients by gathering more and more flour …

Jerusalem Artichoke and Goats Cheese Tart with Pine Nuts and Homemade Pesto

Jerusalem Artichoke and Goats Cheese Tart with Pine Nuts and Homemade Pesto Jerusalem Artichokes, a relative of the Sunflower, are in season during the winter months from October to March and are therefore a great vegetable to enjoy right now. They are rich in vitamin C and K and originate from Mexico, but thrives in the British garden. In this recipe I have combined a sharp counterpart in form of the Goats Cheese, to the mild tasting Jerusalem Artichokes. And adding homemade pesto gives the whole dish a rich feel. I also used my ‘birthday present eggs’! They were a gift from my good friends’ chickens! ____________________________________________________________________________________ Short Crust Pastry 200g plain flour 100g butter, cubed 2-3 tbsp cold water pinch of salt Filling 400g jerusalem artichokes, peeled 3 large handfuls of spinach 2 eggs 150g goats cheese 250ml single cream tsp ground nutmeg half a lemon, juiced 3 tbsp homemade pesto, recipe here pinch of salt and pepper ____________________________________________________________________________________ In a large bowl, use your fingertips to rub the butter into the flour until …

Winter Warming Chickpea and Coconut Water Curry, with Homemade Peshwari Nan

Winter Warming Chickpea and Coconut Water Curry, with Homemade Peshwari Nan At my birthday, someone brought round a carton of coconut water….and left in in my fridge. I wasn’t immediately sure what to do with it, however after tagging along to by boyfriends gig with Nell Bryden, a lovely New York singer/songwriter, I saw her gulping down litres of the stuff and assumed it was tasty! Yet on returning home the next day and the coconut water soaked my pallet, I was surprised how icky it actually was served straight. There was no way I would be able to finish the whole carton, I thought to myself. So whilst making curry in the evening, I came upon the idea of using it in place of regular water. It lends itself really well in this recipe, with the subtle coconut flavour and ever so slightly salty taste. Worth a go, but just use regular water if you haven’t been laden with a big old carton that you don’t know how to shift! ____________________________________________________________________________________  Serves 4 a …