Author: Seaneen's Sunnyside Kitchen

Pear and Ginger Scones

FeaturedLeave a comment

For my fellow scone lovers, these are super easy to make and a good way to use up any pears that refuse to ripen.  

I got the inspiration for these from one  I had in the Avoca cafe a couple of years ago.  Their versions are cut into individual scones, but I like making  these big break apart versions, and honestly just wasn’t a*sed faffing about with a cutter. I didn’t have any but next time I’m going to try a white chocolate drizzle, as I think it would be yummy.

Makes 8

Ingredients

350 Grams Self Raising Flour

100 Grams Butter (chilled and cut into small squares)

50 Grams Sugar

150 Grams Firm Pear (peel, core and cut the pear into 1.5cm chunks)

1 Tsp Baking powder

2 Tsp Ground Ginger

1 Tsp Vanilla extract

Method

  • Pre heat the oven to 220 degrees (Celsius), line a large baking tray with baking parchment (I had a solid sheet which also works well)
  • Combine your flour and butter, if you have a food processor pulse until the mix looks like bread crumbs.  If you don’t, you can use the rubbing in method.
  • Add the baking powder and ginger and mix through, before adding the diced pear, gently mix into the flour mix to coat the chunks (it will stop them clumping)
  • Combine the milk and vanilla and gradually add to the flour mix stirring gently (I think you’re better using your hand for this, but this gives some people the ick, so use a spatula if you don’t like using your hands).  The mix should be fairly moist and bring it together  into a ball.
  • The secret of good scones is to handle the mix as little as possible.  When you have formed the mix into a ball turn onto the baking parchment, and with a floured rolling pin, roll into a circle that is about 5cm thick.
  • With a sharp knife score the top of the scone marking it in half, then a quarter then into 8ths.  Place in the oven and bake for 15-20mins.  Allow to on a wire wrack
  • Best served whilst still warm, but they’ll keep fresh if stored an airtight box for 2-3 days

Rice Krispie Squares

FeaturedLeave a comment

A work mate’s birthday was coming up. I promised to bring in something nice and these popped into my head for some reason. I hadn’t made them in years and I forgot just how nice they were.

Only 3 ingredients and no baking, you can even use a microwave to melt the butter and marshmallows. These were an all round crowd pleaser, and they’re also great for anyone who can’t have gluten. This is also a good recipe to make with kids, as they can get involved with lots of stirring (the only problem is getting to wait until the squares set).

Ingredients

40 Grams Butter

150 Grams Rice Krispies (or other generic puffed rice cereal)

200 Grams Marshmallows (if you can get the mini marshmallows even better as they melt faster)

Method

  • Line a 6in x 6in dish with grease proof paper/baking parchment (if you don’t have a dish this size, don’t stress, use what you have, but the thickness might be different)
  • Add the butter and marshmallows to a large microwave safe bowl and microwave for 30 seconds at a time stirring well each time to make sure everything melts evenly (if you don’t want to use the micro wave you can go old school and melt the butter and marshmallows in a large heat proof dish over a pan of simmering water)
  • When the marshmallows have completely melted, mix in the puffed rice and mix until its thoroughly coated
  • Transfer to the lined dish and spread out evenly with the back of a spoon or spatula. Allow to set in the fridge for at least an hour. If your feeling especially bougie, you could top the rice krispie treats with 150 grams of melted chocolate (it makes the top of the squares nice and smooth, but honestly I prefer them as they are)
  • Once the mix has set cut into 4-5 cm squares. Store in an air tight box until ready to eat

Autumn Chicken and Lentil Tray Bake

FeaturedLeave a comment

After a morning walk and seeing the leaves changing colours,  I was inspired to make this because the colours looked so good together (it also tastes fantastic).

With the days getting colder and shorter this is proper comfort food but still pretty healthy with all your brightly coloured vegetables and plenty of protein from the chicken and lentils.  What makes it even better is that it’s a one pan dish meal.  

I used tinned lentils but you could boil your own if that’s what you have.  Mop up all the yummy juices with some crusty bread or spoon this over some buttery mashed potatoes and greens for the perfect Autumn comfort meal.

Serves 4

1kg Chicken thigh (bone in, I removed the skin but you can keep it on if you prefer)

3 Smallish sweet potatoes (washed, but skin left on, cut into 2cm cubes)

4 Carrots (washed but skin left on, cut into 2cm cubes)

150 Grams Butternut squash  (cut into 2cm cubes)

1 Onion (peeled and cut into 6)

100 Grams Cherry tomatoes  (cut in half)

1 Large red pepper (cut into 2cm cubes)

1 Tsp Salt

1 Tsp Smoked paprika

1 Tsp Dried Thyme

1 Tsp Garlic powder

1 Tsp Chilli powder

2 Tbsp Oil

1 Tbsp Balsamic or cider vinegar

1   x 400 Gram Tin of Green lentils

Method

  • Preheat the oven to 180 degrees
  • In a large oven proof dish add the oil sweet potatoes, carrots, and butternut squash and bake for 20 minutes
  • Add everything else to the tray except the balsamic vinegar and lentils.  Mix well and bake for 30 minutes
  • Add the lentils and balsamic vinegar to the baking tray, mix again and bake for a further 10 minutes (check the chicken is full cooked), and serve with crusty bread

Pears Belle Helene

FeaturedLeave a comment

Autumn is the best time for most pears and I love them.  But they can be spiteful little sh*ts, staying like granite for weeks before turning into mush in about 20 minutes.

This classic  french recipe is perfect if you have really hard pears and can’t be bothered waiting on them softening.  I mean, soft poached pears, vanilla  ice cream and hot chocolate sauce, OMG Yum.

It’s also a great dessert if you’re cooking for people, as you can poach the pears the day before and then just add a scoop of shop bought vanilla ice cream and it takes 2 minutes to make a super simple chocolate sauce. 

It’s the ideal dessert if you’re making a heavy main course as it’s pretty light but still tastes indulgent.  If you’re catering for anyone who needs a gluten free dessert this is a great go to (just check the ingredients on the ice cream when you’re buying it).

Serves 4

(for the poached pears)

4 Pears (variety isn’t important as long as they’re not soft)

125 Grams Sugar (you can add more sugar if you like to the poaching liquid, but I prefer desserts that aren’t super sweet)

1 Tsp Vanilla extract (optional)

750 Mil Water

For the chocolate sauce

150 Grams Dark chocolate

150  Mil Double cream

4 Scoops of vanilla ice cream

50 Grams Toasted almonds (optional)

Method

  • Add the sugar, water, and vanilla extract to a pot and heat until the sugar has dissolved into the water
  • Peel the pears (leave the stem on if possible), and try to remove the bottom spiky bit and some of the core of the pear, don’t scoop out too much or the pear might fall apart once poached
  • Add the pears to the poaching liquid and simmer on a low heat for about 15-20 minutes depending on how big or firm the ears are.  I top this with some scrunched up grease proof paper that sits directly if the pears and poaching liquid.  This isn’t essential but it helps stop too much evaporation and keepy things in place. 
  • Test the pears with a fork to make sure they are soft and lift them out onto a plate with a slotted spoon and allow to cool.  If you’re making them to eat the next day, then chill in the refrigerator
  • When you’re ready to serve transfer the pears to individual bowls or plates.
  • Break your chocolate into small pieces and put in a microwave safe dish.  Heat the chocolate for 30 seconds at a time (stirring each time) in the microwave to make sure it melts but doesn’t burn. 
  • When the chocolate is melted whisk in the double cream until you get a glossy creamy chocolate sauce.  If I’m being fancy I like to pour it into little jugs so people can pour it over themselves, otherwise just spoon it over
  • Add a scoop of ice-cream onto the plate with the poached pear and then spoon over the chocolate sauce and sprinkle with toasted almonds (if you’re eating this on your own or with a trusted loved one, there is no judgement here if you want to lick the plate, and you will)

Palma de Mallorca

FeaturedLeave a comment

With the summer ending I decided to throw caution and all fiscal responsibility to the wind and slip in a quick 48 hour visit to Palma.

The only thing disappointing about it was that I couldn’t stay longer. The climate was perfect, hot at the start of September, but with a nice sea breeze coming from the beautiful but quite bougie marina.

The old town has some spectacular honey coloured sandstone buildings, the most impressive of which is the cathedral. (Quick traveler tip, check opening times as the latest entry on the Saturday afternoon we visited was 2.30pm). You can also buy tickets online to avoid the queue at busy times. The ticket also gives access to the bishop’s house beside the cathedral.

Why not squeeze in a little bit of culture, you can visit several Joan Miro exhibitions, he lived in Palma for several decades. I visited one the free exhibitions of sculptures (all the signs up saying don’t touch the sculptures just triggered my impulse control issues and made me want to do it more). The building itself was like a work of art. Situated in shaded square, lined with bars/restaurant were you can enjoy a glass of wine and some tapas. It was a very pleasant way to slip from afternoon to evening.

Palma is more of a working town than resort and you’ll see fewer tourists than in resorts along the coast, but English is widely spoken, which was useful as my rudimentary Spanish escaped me whenever anyone asked me a question.

Traditional Mallorcan food is hearty and they are very fond of meat and of different pastries, the most recognisable is the Mallorcan ensaimada. This is a super light spiral of pastry topped with icing sugar and can also come filled. A word of warning if you’re vegetarian, most pastries are made with pig lard, so it might be worth checking before you buy.

Good food and drink are easy to find, although prices are probably on a par with the UK. Its definitely more expensive than mainland Spain, but most islands are a bit more expensive due to the cost of having to import everything. Palma has a high-end feel. If you look at the price of real estate in the town, you’ll see why.

Local rabbit with a delicious but super pungent garlic and herb sauce.

After a glowing recommendation from a work mate we took a cute little wooden train to the town of Soller https://trendesoller.com/eng/whattosee/soller

The train journey takes about an hour from Palma to Soller. It takes you overland past lemon and olive groves. The return fare costs 40 Euro. Soller is very quaint with a laid back Boho vibe with lots of cool artisan shops and surrounded by lovely countryside.

From the town square you can take a wooden tram out to Port de Soller which takes about 20 minutes. This is a gorgeous crescent shaped bay with a light house, marina and plenty of places to eat, drink and shoP. There is a good beach where you can hire a spot under thatched parasols with 2 sun loungers for about 18 Euro. Unfortunately I had a brain fart that day and didn’t charge my phone enough, so can’t post photos, but check the link attached and the pictures they use are accurate. I would definitely visit both Palma and Soller again and allow more time to enjoy them properly.

Ginger and Turmeric Shots

FeaturedLeave a comment

If you haven’t been buying ginger shots already, you’ve probably spotted these little shots of goodness in many shops.

Both turmeric and ginger have powerful anti inflammatory and anti oxidant qualities, and can boost your immune system. So these are great if you are feeling a little bit under the weather, fighting of a colds or flu, and also help if you’re suffering with a hangover.

The little shots you buy cost at least £2 each. I made 4 shots, enough for 4 days in 5 minutes and about a quarter of the cost of buying them in a shop.

You’ll also see some odd ingredients like black pepper. Peperine found in black pepper helps activate some off the anti oxidant chemicals in the turmeric. I promise you won’t taste it, and you can swap it out for cayenne pepper if you prefer this.

A little oil is added as well. The fat helps your body absorb all the good stuff in the ginger and turmeric. You can substitute it for coconut oil if you prefer. Finally, honey is there for a little sweetness, but to be honest I’ll maybe leave it out next time as the oranges I had were really sweet, so maybe check on the sweetness of your oranges before adding. You can also swap the honey for agave or maple syrup if you are vegan.

Most importantly, these taste really good. Next time I make them, I might even go a little heavier on the ginger. I quite enjoy the heat, but it’s purely up to personal preference. The shots are healthy and delicious. They are quick and easy to make if you have a blender. They also cost a fraction of what you’ll pay outside.

Make 4-5 shots (this can live in your refrigerator for 5-6 days)

Ingredients

2 Oranges (peeled and roughly chopped

Thumb sized pieces of ginger (scrape the skin off with a spoon and then roughly chop)

3-4 cm Piece of Turmeric root (scrape the skin off with a spoon and then roughly chop. If you can’t find turmeric root, then replace this with 1 teaspoon of turmeric powder)

1 Teaspoon Honey or maple syrup

2-3 Grinds of black pepper if using a pepper mill or quarter teaspoon of ground black pepper

1 Teaspoon Olive oil

250 Ml Water

Method

  • Add all the ingredients to a blender or food processor and whiz for 1-2 minutes, or until there are no more lumps
  • Pour the mixture in to a mesh sieve with container below and strain (you can also use muslin or clean tea towel if you don’t have a sieve, the turmeric will stain it yellow)
  • When you have strained the liquid you can transfer the liquid to a bottle/s and chill, or enjoy a little shot of sunshine right away

Cabbage Wedges with Miso Butter

FeaturedLeave a comment

Cabbage is a much maligned vegetable, with many of us having unpleasant memories of watery over cooked soggy cabbage. Cooked with a little care, cabbage is yummy and very good for you. According to nutritionists, we should all be eating more of it. Its nutrient dense, packed with fibre, and generally good for your gut health.

This is really tasty, and fairly easy to prepare with the oven doing the work. The cabbage goes sweet and slightly charred at the edges and the miso butter adds a salty richness to it. I had this along with some chicken I roasted in the oven at the same time. (I’m such a cheapskate I never turn the oven on just to cook one thing). If you don’t eat meat this is also delicious served on a bed of rich creamy hummus.

What’s even better it has only 3 ingredients, and is almost too good to be described as just a side dish. I used a sweetheart cabbage, and because of its shape, it made more sense to cut it into wedges. You can make this with other types of cabbage. Cut them into steaks if you prefer.

Serve 4 (but if using a large cabbage, up the ratio of butter and miso paste)

Ingredients

1 Sweetheart cabbage (tough/damaged outer leaves removed if necessary and cut into quarters with the core parred back but not removed completely as this with help the wedges stay in one piece)

40 Grams Butter (melted)

1 Tbsp Miso Paste

Method

  • Preheat your oven to 180 degrees (Celsius), and prepare a baking sheet (I usually line mine with foil because I’m lazy and it cuts down on washing up)
  • Melt the butter in a bowl in the microwave (or in a pot if you don’t have one), and then stir in the miso paste until thoroughly combined
  • Lay your cabbage wedges on the tray and brush evenly with the miso butter, before baking for 15-20 minutes (depending on the size of the wedges) until the cabbage has softened
  • Serve immediately

Porto and the Douro Valley- Portugal

FeaturedLeave a comment

Porto had been on my list of places to visit for quite a while, and it didn’t disappoint. Filled with history, beautiful architecture, friendly locals and great food.

I knew very little about Portugal’s rich history and was surprised to find out that it endured Europe’s longest fascist regime in the 20th century (basically further education for all but the selected few and women’s rights were actively suppressed to keep the Salazar regime in power).  Rumour has it that this is where JK Rowling got the name of her baddie in the Harry Potter books from, as she lived in Porto for a short while, but more about that later.

Porto gives its name to port wine, and along the port side you’ll see the historic warehouses that supplied port to the world for centuries.  If port is your thing there are plenty of bars and restaurants that have options for tastings.  I’m not a huge fan of it personally, but the other wines we had were tasty and inexpensive.

The city is fairly walkable, yes there are some hills, but if you’re ambling along at a relaxed pace they’re fine.  I’d recommend going on a walking tour on your first day to find out more about the place and get your bearings.guides are also a great source of ideas for good places to eat and  local attractions.   These tours often free and you tip the guide what you feel it was worth and I honestly have not been on a bad one.  I have to say that I was actually embarrassed this time when at the end of our tour a woman handed the guide pocket change.  These people work hard and bring the city alive for you, you don’t need to empty your bank account when tipping but think of a fair hourly rate if you hired an expert and pay it.

There is plenty to learn for history buffs, and Harry Potter fans can visit https://www.livrarialello.pt/ Livrariar Lello bookshop that was said to have inspired some of the imagery in the books (the author has said it didn’t, but people feel she might just be annoyed at people making money off this).  To get inside you’ll be charged 10 euros, and anytime I passed there were always massive queues of people to get in.  You can buy a skip the queue ticket online which gives you a time slot to visit for 15 euro.  In cooler weather you’ll also see some school kids in black cloaks with symbols embroidered on them, and it is clear to see that this is inspired the Hogwarts uniform.

You’ll see the popular blue and white tiles on many of the older buildings and quirky houses and the place is just incredibly pretty.  Food and drink is relatively inexpensive and excellent and Porto is home to some fantastic bakeries (top travel tip, hit these after walking up all the hills, not before like I did).

We also decided to take a day trip out to the local wine producing region, the Douro valley.  Booking a tour cost 100 euros but included an air-conditioned coach, a boat tour, visits to two port vineyards and a 3 course lunch, so all in not bad value.  I would definitely return and visit the Douro valley and you can take trains from Porto to some of the larger towns. 

It’s a beautiful area, but the locals warn that it’s 9 months of winter and 3 months of hell, this is because the unique micro climate that gives port it’s distinct flavor runs from -15 degrees in winter to 48 degrees in Summer.  I actually got sun burned for the first time in years because you’re up in the mountains or beside the river it didn’t feel that hot, so beware and slap on that SPF.

Porto and the surrounding area is definitely worth visiting.  The city has quite a laid back vibe, it’s beautiful, locals were lovely and English was widely spoken (as always, try to at least few words of the local language up your to sleeve).

Crispy Rice Salad

FeaturedLeave a comment

One of my many faults is a total inability to judge the amount of rice I need to cook, which usually results in making enough rice to feed a small island nation.

As I hate food waste I was left with some leftover brown rice and decided to try a version of a dish I had once when travelling in Asia.  The results were yummy and I keep making this as it’s really versatile and you can swap around the veggies/herbs and protein to stop yourself getting bored with this.

If you’re  vegetarian/vegan you can swap animal protein for tempeh, nuts or tofu. I used a tahini dressing but again you swap this for a yoghurt dressing or just a plain vinaigrette if you prefer.

Serves 2-3

Ingredients

For the crispy rice

200 Grams Cooked brown rice

1/2 Tbsp Soy sauce

1 Tsp Sesame oil

1 Tsp Chilli powder (less if you prefer it less spicy)

Large pinch of garlic or onion powder

For the salad

150 Grams Edamame (soy) beans (I buy these frozen from the supermarket and just defrost them as I need them)

100 Grams Red Cabbage (shredded)

250 Grams Prawns (I used pre cooked frozen ones that I defrosted)

Spinach

1-2 Carrots (grated)

For the dressing

1-2 Tbsp Tahini

1 Clove of garlic (minced)

1/2 Lemon

Method

  • Pre heat your oven to 180 degrees (Celsius)
  • Line a baking sheet with foil (I do this to save on washing up)
  • Add the ingredients for the crispy rice to a bowl and stir well to make sure all the grains are coated. 
  • Transfer the rice to the baking sheet and smooth out evenly and bake for 20 mins.  Stir once or twice (the rice at edges of the sheet will crisp up faster).  The texture should be crispy but with a bit of chew to it (it shouldn’t  be so crisp you feel like you’re eating uncooked rice).  Once cooked, allow to cool before adding to the salad
  • To make the dressing, combine all the ingredients in a small bowl.  I usually add a couple of tablespoons of warm water to loosen the dressing, but it’s up to you, how thick you want the dressing
  • Add all the ingredients to a large bowl, and toss the dressing through and serve immediately

Santiago Tart

FeaturedLeave a comment

This traditional Spanish tart is usually presented with a cross on top which is meant to represent the cross of St James.  My attempt at this wasn’t very symmetrical, and I’m not religious, but I thought I’d at least try to follow up the tradition.

The smell of almonds and orange that will float through your home is amazing (better than any air freshener, and forget coffee if I was in the market for a house, I’d definitely buy somewhere if it smells like this cake)

Using an electric whisk makes this pretty quick to knock together and is a yummy treat for anyone who is gluten or dairy intolerant.

Ingredients

6 Eggs (separated on to yolks and whites)

250 grams Caster Sugar

250 grams Ground Almonds

Zest of an orange

1 Tsp Orange flower water (don’t be tempted to add more, it’s very strong)

Method

  • Pre heat the oven to 170 degrees (Celsius) and line an 8 inch baking tin with baking parchment
  • In a large bowl whisk the sugar and egg yolks tomorrow with an electric whisk until light and creamy and increased in volume
  • With a spatula, fold in the orange zest, orange flower water and ground almonds and 1 tablespoon of water
  • Wash the beaters of the electric whisk thoroughly (otherwise your egg  whites won’t whisk up properly) before starting to whisk the egg whites in a separate bowl until  they form stiff peaks
  • Carefully fold the egg whites into the almond mixture trying to knock out too much air, but making sure the egg whites are thoroughly combined
  • Transfer the mix to your pre-prepared cake tin and bake for 50 minutes
  • Allow the cake to cool in the tin for 15 minutes before turning out on to a wire wrack to cool.  Then when totally cool, dust with icing sugar