Pea and Lettuce Soup

 At this time of year I love nothing more than a warming soup and I am not impressed at the thought of being given salad ingredients in my vegetable delivery.  I received a lettuce at Christmas and could not face the thought of serving it as a lone ingredient. Therefore I was thrilled to find a recipe for soup using an entire lettuce. The perfect combination of creating a lush soup with an otherwise unwanted ingredient. 

No matter how unusual it may seem I would say take the plunge and give it a go ... you won't regret it!

Serves four

Ingredients:

• 15g butter
• 1 Tbsp olive oil
• 3 shallots, finely sliced
• 3 garlic cloves, sliced
• 1 large round lettuce, leaves separated and roughly chopped
• 400g frozen petit pois (I used normal frozen peas with no obvious ill effects)
• 1 vegetable stock cube, made up with 900ml hot water
• small handful fresh mint leaves
• 4 eggs
• small handful fresh dill, leaves picked.

Method:

• Melt the butter with the oil in a large saucepan over a medium heat and add the shallots and garlic. Fry for 5-6 minutes until tender but not brown. Stir in the lettuce and, when it has wilted, add the peas, stock and mint. Bring to the boil. Reduce the heat, season and simmer for 7-10 minutes, until thickened slightly.
• Remove from the heat and blitz the soup with a stick blender (I have done this and I have used a liquidiser; both are effective). Season
• Meanwhile, bring a large pan of water to a simmer. Make a whirlpool in the centre by stirring rapidly with the handle of a wooden spoon. Allow the swirl to almost subside, then crack the eggs directly into it. Poach for 3 minutes over a low heat. Remove the eggs with a slotted spoon; set aside.
• Divide the soup between 4 bowls and top each one with a poached egg and some dill leaves.

The first time that I made this I added eggs but had no dill. The second time I made it as a quick lunch and didn't have any eggs so served the soup as it was and found it just as enjoyable.  I would urge you to give it a go and amend it as indicated to suit your needs and the contents of your fridge.

Aloo Gobi Soup

With 11 months of new recipes behind me I am making headway in trying out the recipes torn from magazines in previous years. Today I tried Aloo Gobi soup torn from a Tesco magazine and I am not disappointed. Easy to make with store cupboard ingredients and very tasty. 

The recipe states it serves four but with the large portions I served today as a complete meal it would only serve three. A normal sized portion at lunch would serve four perfectly.  I also found that some of the timings were not quite sufficient for complete cooking so I've made notes and suggest you listen to your instinct and test consistency before moving onto next step.

Ingredients:

• 2 maris piper potatoes (about 200g) cut into cubes
• 2 Tbsp olive oil
• 1 onion, finely chopped
• 1/2 head of cauliflower (about 200g), roughly chopped into small florets
• 3 garlic cloves, sliced
• 1/2 red chilli, deseeded and finely chopped
• 5cm piece ginger, peeled and grated
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 Tbsp tomato puree
• 400g chopped tomatoes (I didn't have any so used passata)
• 1 vegetable stock cube, made up with 500ml water
• 100g Greek style yoghurt ( I used feta cheese)
• 1 tsp nigella seeds (I didn't have any so used cardamom seeds)
• handful fresh coriander, finely chopped

Method:

• Bring a saucepan of water to the boil, add the potatoes and simmer for 8 minutes until just soft. Drain and set aside.
• Meanwhile heat half the oil in a large, heavy based pan over a medium heat. Add the onion and cook for 3-4 minutes until it begins to soften. Stir in the cauliflower, garlic, chilli and ginger. Cook for 1 minute and then add the ground cumin and turmeric. Fry for 2 minutes, then cover and reduce the heat to low. Cook for 5-6 minutes (or longer) until soft.
• Remove the lid and stir in the tomato puree and chopped tomatoes. Bubble over a medium heat for 6-8 minutes (I found it took longer) until thickened. Stir in the stock and half the cooked potatoes. Remove from the heat and blitz with a stick blender until smooth (or you could use a food processor). Stir through the yoghurt and return to the pan on a low heat. Season.
• Meanwhile, heat the remaining oil in a small frying pain over a high heat. Add the reserved potatoes and fry for 4-6 minutes turning frequently, until golden and crispy. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. 
• Serve the soup on bowls, scattered with the potatoes and topped with the nigella seeds and coriander.

Warming Winter Sausage and Apple Bake

This recipe was one that my grandparents made and has never been written down. I haven't cooked it in years and when I made it today I wondered why it had been so long. I was given a glut of home grown cooking apples and thought of as many ways to use them as I could.

The quantities are variable and feel free to adjust them to suit you.

Ingredients: 

• 1 pack of sausage meat
• 1 large onion, finely sliced
• 1-2 cooking apples, peeled and sliced
• Enough potatoes to mash and cover your baking dish (I'm not good on weights)

Method:

• Cut the potatoes and cook until tender, then season and mash. Meanwhile:
• Press half the pack of sausage meat onto the base of a casserole dish or baking dish.
• Spread the sliced onion evenly across the sausage meat to cover the dish.
• Dot the remaining sausage meat over the onions.
• Arrange the sliced apples over the mixture to completely cover the meat and onions. Top with the mashed potato, place in the oven and cook 35 minutes until golden.

Serve with whatever accompaniment you fancy. We had stir fried cabbage and carrots but baked beans would also go well.

It might not look the most attractive meal but it's a tasty supper which is perfect for an Autumn evening

Best Christmas Pudding Ever

I spent most of my life never venturing into the world of puddings. I must admit that I've never really liked Christmas pudding. In my view it was dark and bitter and had none of the enjoyment I've experienced in a Christmas cake. And then I had a revelation when we visited Australia over Christmas and their pudding was a whole different ball game. It was light and delightful (although I wasn't so keen on it being served with cold custard). And so began the mission to find the right recipe.

I have made Christmas cakes since my 20s but some-how I thought puddings were too complicated.  How wrong I was!  My first attempt I scoured the internet for lots of different recipes. I followed recipes by both Jamie Oliver and Nigel Slater. This involved a lot of pudding eating to make a final decision. The first year I made them we enjoyed both but by the following year we had forgotten which we preferred. Then followed more pudding tasting. I made both in various sizes and then we cooked portions of both and tasted together to compare. The third year I decided to mix and match the best of both and create my own. 

This year I have also increased the mixture size so that I can create more loveliness to last me through the year. My recipe is predominantly inspired by Jamie Oliver but has a distinct ginger twist. His recipe is intended to fill one large 1.5 litre pudding bowl and I prefer a selection of smaller ones. Therefore instead of one large pudding I have increased the ingredients by half again and made three puddings. The saying goes that a dog is not just for Christmas and I believe the same applies to puddings!

• Ingredients:
• 250g raisins
• 250g sultanas (possibly add more if you feel it's not dense enough)
• 80g cherries
• 100g apricots
• 100g cranberries
•  160g dates
•  100g finely chopped crystalised ginger
• 180g plain four
• 150g fresh bread crumbs
• 185g suet ( used whole 200g pack)1
• 175g golden caster sugar
• 80g macadamia nuts (or mix with almonds)
• 2 eggs
•  200ml milk (or adjust according to texture)
•  Zest of one orange
• 1-2 tsp ground ginger (add whatever spices tickle your fancy)
•  Pinch of salt
• 140ml ish of alcohol (your favourite liqueur, mine is amaretto)

Method:

·         I like to soak all the fruit overnight with the alcohol … don’t worry if you leave it longer. Chop the dates and apricots. I also like to cut the cherries so there are more pieces in each mouthful.

·         Start by greasing your pudding basin with a knob of butter. I found that these quantities made three 2-pint puddings with basin filled ¾ full; or one 2pt basin and two 1pt basins filled to brim.

·         In a bowl beat the egg and milk together and put aside.

·         In a large bowl mix all the other ingredients together. Pour the egg and milk mixture into this bowl and stir or mix with your hands until everything is combined.

·         Spoon this mixture into the greased bowls and cover with a layer of buttered greaseproof paper. If steaming without specific designed lids add a double layer of foil and secure these layers around the rim of the bowl using a piece of string. I use purpose made basins with lids.

·         Place the bowl (s) in a large saucepan and pour cold water into the pan until it comes halfway up the side of the bowl. Bring the water to the bowl, then cover with a lid and simmer for 2-3 hours. If using a small bowl adjust cooking time.

I use an electric steamer and can fit more than one bowl in at a time. Ensure the pan does not boil dry and top up as indicated. 

·         If storing puddings, reheat for further 2-3 hours before serving. Remove greaseproof paper and turn out. Enjoy with your favourite accompaniment … brandy butter is Jamie’s recommended indulgence; my husband likes brandy sauce and I like custard. Even ice-cream is good but it needs to be a good Madagascan vanilla.

Oat and Raisin Cookies

I had never made cookies before discovering this recipe and now they are a regular feature in our cake tin. They are simple to make and have been a great success at every event I have taken them to. Although the recipe says to use raisins I often use sultanas as they seem a better size to go in a cookie. I also love ginger and thought how I could adapt the recipe. My friends seem to like the ginger best but it's an easy variation. Once the basics are mastered you can try out any combination of favourite flavours. I'm now thinking about Christmas and maybe cranberry and white chocolate would work; or even orange and dark chocolate ... let me know what you try!

Ingredients:

• 100g SR flour
• 100g soft brown sugar
• 100g butter
• 100g oats
• 1 egg
• 50g raisins (or chopped crystalised ginger)
• 1 tsp cinnamon (or 2 tsp ground ginger)

Method:

Preheat oven to 180*C / 160*C

Mix the four and cinnamon together in a bowl. 

Cream the butter and sugar until creamy. Add the egg and beat until smooth.

Add the flour and mix well.

Stir in the oats and raisins to make a stiff dough.

Put the dough onto parchment paper, shape into 20cm / 8" cylinder wrap and chill until firm (I have made in advance and left chilled for 24hrs until I'm ready to bake). Lightly grease 2 baking trays.

Cut dough into 7-8mm / 1/4" thick slices and place on greased baking trays, maintaining round shape.

Bake for 18-20 mins.

Cool on baking tray for 3 minutes before lifting onto wire rack to finish cooling.

Allow to cool if you can before tucking in ... be warned, they are very moreish!

Chimichurri

I have been enjoying bunched carrots for decades but until this month I had not considered eating the lush green tops. They have always been donated to a friend's rabbit. Unfortunately the poor bunny will now be going hungry as I have discovered Chimichurri. This is a sauce or marinade that originated in Argentina / Columbia and Uruguay. Traditionally made with parsley or coriander I have discovered a recipe using carrot tops, so ... waste not want not!  As per usual there are numerous versions but this is the one I settled on and I have eaten it every day for two weeks. I may branch out and try a few variations but I'm happy enough with my first attempt. Once the carrot top season is over I shall continue to make it and adjust proportions of parsley and coriander; I may even add in fresh chillies rather than dried.  

All ingredients are store cupboard staples for me so it's easy to knock up in a few minutes and Hey Presto we have a tasty dip ready.

Ingredients:

• 1 cup finely chopped carrot tops (or parsley / coriander
• 2 tsp oregano
• 1 tsp sweet paprika (when I ran out normal paprika works just as well)
• 1/2 tsp crushed chilli flakes
• 1/4 tsp cumin (I ground them)
• 1 minced garlic clove
• 1/4 cup virgin olive oil
• 1/4 cup white wine vinegar
• 1 tsp salt
• ground pepper

Method:

This is the simple bit ... Mix all the ingredients together!

Eat and enjoy in whatever way you fancy. I particularly like it with crusty bread, but it was also divine as a topping on a pan fried tuna steak.

Fruited Apple and Almond Tea Loaf

This recipe is one that I tore out of a Waitrose magazine a year ago and it's taken me this long to get motivated enough to actually make it. I wish I hadn't waited so long as it's delicious and definitely on my regular bake list.  One word of warning: if you're as spontaneous a baker as me please be aware that you need to allow time for soaking the fruit before you start. I was all set to bake for VE Day and ensured I had all the ingredients available but it wasn't until I set out to make it in the morning that I realised I should have soaked the fruit overnight. I compromised by soaking for four hours instead, and it turned out fine but maybe I could have had an even more succulent loaf if I'd been better prepared.  

I apologise that this is an inadequate photo but we'd eaten nearly all of it before I thought that I would need a photo to share this amazing recipe with all of you!

It supposedly serves 10 (possibly tiny fairy people with minuscule appetites!)

Allow cooking time of 1 hour 30 minutes.

Ingredients:

• 200g mixed dried fruit
• 200ml strong, freshly made English Breakfast tea, tea bag left in
• 30g salted butter, melted (plus extra to grease)
• 175g self-raising flour, sifted
• 150g demerara sugar, plus 2tsp for the top
• 1 tsp ground mixed spice
• 85g ground almonds
• 1 braeburn apple (about 150g), skin on, 1/2 grated, 1/2 sliced into thin wedges
• 1 large egg, beaten
• 2 Tbsp milk

Method:

• Put the dried fruit and tea in a bowl. Cover and leave until plumped - about 4 hours, or preferably overnight. 
• Grease a 900g loaf tin; line with baking parchment. Preheat the oven to 160*C. Drain the fruit over a bowl; reserve the tea and discard the tea bag. Put the flour in a large bowl; stir in the sugar, spice, almonds and a pinch of salt.
• Add the melted butter, soaked fruit, grated apple, egg, milk and 2 Tbsp of reserved tea and stir into a thick batter. 
• Spoon into the tin and level the top a little. Dip the apple slices into the leftover tea, scatter over the cake and press in a little, then sprinkle over 2 tsp sugar.
• Bake for 1 hour and 30 minutes, covering with foil for the final 20 minutes if the top is browning too much. When ready, the cake will be risen and golden and a skewer inserted into the middle will come out clean or with just a few damp crumbs.
• Cool in the tin for 30 minutes and then lift out using the paper, and cool on a rack. 
• Serve warm or cold, spread with butter if like.

We found it was perfect as it was and did not need butter.

Give it a go and I hope you enjoy it as much as we do.