Slow Roast Cherry Tomatoes

Do you ever get a bit over zealous when shopping and have stuff hanging about the fridge that you forget about. I do this more often than I should. I recently found a tub of cherry tomatoes that I had forgotten about and were starting to go a bit soft. I decided to cook these long and slow and they tasted fantastic.

I used these as a side dish, but they would be fantastic stirred into some freshly cooked pasta, or served cold in salads or on some crusty bread with some soft cheese. These are every bit as tasty as sun-dried tomatoes. I made quite a small batch of these (because it was a small tub of tomatoes), but I’m definitely going to make bigger batches next time. These can live in your fridge for 3- 4 days in an air tight jar.

Ingredients

250 Grams Cherry tomatoes (halved)

1 Tbsp Olive oil

1/2 Tsp salt

2 Cloves of garlic (roughly chopped)

3-4 Sprigs of thyme or 1/2 Tsp dried thyme

Method

  1. Preheat your oven to 180 degrees
  2. Place all the ingredients on a baking sheet and mix well to ensure the tomatoes are coated in the oil. Bake for 20 minutes
  3. Reduce the heat to 140 degrees and cook for a further 30-40 minutes, until the tomatoes start to look wizened up and starting to char

Pineapple Salsa

It’s barbeque season and although I do love meat, the side dishes can take your barbeque to a whole other level.

I first had this years ago in a restaurant with barbecued pork and I fell in love. It’s one of those Summery side dishes that goes with pretty much every thing. I use it in wraps, in salad and rice bowls and could eat a bowl of it on its own.

I use fresh pineapple in this recipe, but if you can’t find it, canned pineapple will also work. This takes 5 minutes to make, but I like to leave it in the fridge for 30 minutes to allow the acid in the pineapple to help soften the raw onion flavour which works well. You can leave the out or increase the chilli depending on your taste.

Ingredients

500 Grams Pineapple (cut into 2cm chunks)

1/2 Red pepper (cut into 2 cm chunks)

1 Red chilli pepper (seeds removed and finely sliced)

1/4 Red onion, or 2-3 scallions/spring onions (finely sliced)

2 Tbsp Coriander (mint also works well)

Juice of 1/2 Lime

Method

  1. In a bowl combine all the ingredients and stir well. Chill for 30 mins before serving.
  2. This will keep in a sealed container in the fridge for 3-4 days

Apple Crumble Muffins

This is another recipe scalped from one of the Great British Bake Off cook books.

I have included the original recipe, but you can change it up.  I’ve tried using different fruit like pears or raspberries and it was delicious.  You can also add some nuts to the topping for some added crunch, or a teaspoon of cinnamon in the base mix for an extra kick of flavour.

These keep for 3-4 days in an airtight tin

Ingredients

For the topping

50 Grams Porridge oats

50 Grams Caster sugar

50 Grams Plain flour

50 Grams Butter (cut into small cubes)

For the base

250 Grams Plain flour

25 Grams Porridge oats

175 Grams Caster sugar

2 Tsp Baking powder

Zest of 1 Lemon (finely grated)

150 Grams Butter

2 Eggs

100 ml Milk

1 Large eating Apple (peeled, cored and cut into 1.5 cm chunks)

Method

  1. Preheat your oven to 190 degrees, and line a muffin tin with paper muffin cases
  2. In a bowl, add all the crumble ingredients, rubbing in the butter until all the ingredients are combined. Set to one side
  3. In a separate bowl, add the flour, oats, baking powder and lemon zest and mix to combine (dry mix)
  4. Gently melt the butter (either in a pot or the microwave), and allow to cool slightly. In a small bowl beat the eggs and milk together and then add the melted butter (wet mix)
  5. Add the wet mix to the dry mix and stir gently until just combined
  6. Spoon the base mix equally into the muffin cases. Top the muffins with the cubes of apple, and then add the crumble topping (try make sure there is an equal amount of apple and crumble mix on each muffin
  7. Bake for 30-35 minutes and allow to cool on a wire wrack (although these taste fantastic when they’re still warm)

Pecan and White Chocolate Blondies

Pecan and White Chocolate Blondies

I really enjoy coming up with my own recipes. But, sometimes I just want to make something that I know will turn out well and taste delicious.

For these Blondies I’ve used a recipe featured one of the Great British Bake Off cook books. I don’t know who the contestant was who came up with these beauties, but they taste fantastic.

Ingredients

175 Grams White chocolate

150 Grams Pecans

115 Grams Butter

100 Grams Caster Sugar

2 Eggs

1/2 Tsp Vanilla extract

125 Grams Plain flour

1/2 Tsp Baking powder

Method

  1. Preheat the oven to 180 degrees, and line a 9in x 9in brownie tin with grease proof paper
  2. Cut the butter and chocolate into chunks and add to a heat proof bowl. Put the bowl over a pot of warm water and stir until melted
  3. Add the sugar, (it might look curdled but don’t panic). Allow to cool.
  4. While the chocolate mix is cooling, put the eggs and vanilla in a separate bowl and beat with a fork until frothy, and stir in to the cooled chocolate mix
  5. Sift the flour and baking powder together and mix into the chocolate mix along with 100 grams on the pecans
  6. Transfer the mix to your baking tin and top with the remaining pecans
  7. Bake for 25 minutes, allow to cool in the tin
  8. These should stay fresh for 3-4 days in an airtight tin

Cheesy Mushroom Galette

Cheesy, mushroomy deliciousness

I think we’ve established I love a galette. What’s better than a galette, a galette with my two other great loves cheese and mushrooms.

This is definately a pure filth recipe, yes it’s rich but it’s not the type of thing you’re going to make every day.

Don’t be tempted to fry too many mushrooms at once, and don’t move them about too much

When cooking for vegetarians I often feel bad that the main course can look a bit lacklustre. This looks good when you bring it to the table and tastes amazing.

Cover the top of your cheese sauce with cling film so it does not form a skin

If you are making this, it’s really important that the filling is totally cold before you assemble the galette (otherwise you’ll end up with pastry that will melt and be impossible to handle).

Add the cold cheese sauce and mushrooms to the centre of the pastry, leaving a 3-4 cm border

The good thing is that if you are making this for a special occasion you can prepare all the elements in advance and assemble the elements just before baking.

Brush the pastry with egg yolk, and sprinkle grated cheese over the mushrooms

Ingredients

For the pastry

200 Grams Plain flour

100 Grams Butter

1 Egg yolk

1/2 Tsp Salt

1/2 Tsp Cayenne pepper (optional)

Additional egg yolk to brush the galette with before baking

For the filling

500 Grams Mushrooms (sliced)

25 Grams Butter

1 Tbsp Olive oil

Salt and pepper

25 Grams Grated cheese

Cheese Sauce

25 Grams Butter

25 Grams Plain flour

250ml Milk

25 Grams Grated cheese (I used Cheddar but you can use other cheeses)

Method

  1. To make the pastry, and the flour, butter, salt, egg yolk and Cayenne to a food processor and whizz until the mix resembles breadcrumbs
  2. Gradually add some small amounts of very cold water until the mix starts to come together
  3. Turn the mix onto a floured surface and form into a ball before wrapping in cling film and chilling for at least 30 minutes
  4. For the cheese filling, melt the butter over an even heat and stir in the flour to create a soft paste
  5. Add the milk and stir continuously until the paste in combined and the sauce starts to thicken.
  6. Cook over a low heat stirring regularly for another 10 minutes until the sauce no longer tastes floury. Stir in the cheese, once it has melted remove from the heat and place a sheet of cling film on the surface to stop a skin forming
  7. In a large frying pan’ heat the oil and butter together, and half the mushrooms (if you add all the mushrooms in one go they steam not fry). One of the best pieces of advice I ever received from a chef is not to stir mushrooms too often, as it makes them release water which makes them soggy. So fry for 5 minutes each side without stirring too much, set to one side and allow to cool
  8. Roll out the pastry on a floured surface in a circle that is about 1cm thick. Transfer to a sheet of baking paper and place on a baking sheet
  9. Spread the thick cheese sauce in the centre of the pastry leaving a 3-4cm border around the edge of the pastry
  10. Place the fried mushrooms on top of the cheese sauce. Brush edges of the pastry with the remaining egg yolk and pleating the edges inward
  11. Brush the outside of the galette with egg yolk and sprinkle grated cheese over the top of the mushrooms
  12. Bake for 30-35 minutes until golden brown

Fun Times with Funghi

I love love love mushrooms of any kind. I usually stick to regular field mushrooms, as the fancy ones are usually pretty expensive. Mushrooms are a fantastic source of vitamin D, are low in fat and carbohydrates and provide texture and a great savoury kick for vegan dishes.

Due to the recent lockdown I was able to buy a mushroom block from a grower who normally supplies restaurants.

Baby oyster mushrooms just starting to grow

Two days after I ordered it a large lump of compressed saw dust wrapped in plastic arrived. I was a bit sceptical, but my love of oyster mushrooms spurred me on. I hate gardening and pretty much kill every plant I come in contact with. But these were super simple, basically it’s a stump of pressed sawdust impregnated with fungi spores and it just needs sprayed with water once or twice a day.

In less than a week later I had my first crop, and it’s still going. Like most mushrooms these can be added to pretty much anything. My favourite way to eat them is just fried in a little butter.

Delicious

If you love mushrooms and want to give your loved ones a gift idea I would definitely recommend trying this. It’ll bring out your inner nerd and you will love it. It’s also a great project with kids and helps them understand where food comes from.

Fried in a little olive oil and top some avocado and toast for a quick and simple lunch.

Soda Bread with Feta and Sun Dried Tomatoes

I think I’ve developed an obsession with soda bread. It’s hard not to, it’s quick and easy, and it’s amazingly versatile.

You can usually rustle up a version with stuff you have in the fridge or cupboard. This version has a Mediterranean slant and is great with cheese or prosciutto.

Delicious served along side soup

I like it with soup, and like any good soda bread its delicious with butter. This takes 5 minutes to prepare and if you’re having friends over they’ll be really impressed that you made your own bread (your place will also smell fantastic).

Ready for the oven

Ingredients

350 Grams Plain flour

1 Tsp Bicarbonate of soda

1 Tsp Oregano

1/2 Tsp Black pepper

100 Grams Feta cheese (chopped)

75 Grams Sun dried tomatoes (chopped)

275 ml Buttermilk (if you don’t have buttermilk, you can add lemon juice to ordinary milk and let it sit for a couple of minutes. It will do same job)

Method

  1. Measure out your flour, oregano, black pepper and bicarbonate of soda into a large bowl
  2. Add the Feta cheese and toss in the flour, then add sun dried tomatoes and toss on the flour as well (this will prevent them sticking together in clumps)
  3. Add the buttermilk to the mix and stir well. Form into a ball
  4. Line a baking sheet with baking paper and pre heat your oven to 180 degrees
  5. Transfer your dough onto the baking paper and cut a cross into the ball of dough (about one third of the depth of the ball of dough)
  6. Bake for 40 minutes or until the base sounds hollow when tapped

Roast Vegetable Couscous

Autumn sometimes sees a glut of great vegetables as growing season comes to end.

I love to roast these vegetables up to bring out their sweetness. Then it’s time to decide if I’m making a soup with them or a side dish like this.

If like me you like roast big batches of vegetables this can be even quicker to make as you’ll have these made already. This is really versatile, you can swap out different vegetables as they come in season.

If you’re vegan, you can enjoy this along with roasted chickpeas. I like it with griddled halloumi, or roast chicken and Greek yoghurt. It can be served hot or cold, and it’s ideal for lunch boxes.

Halloumi with roast vegetable couscous

Ingredients

200 Grams Couscous

Vegetable stock

1 Large courgette (Sliced)

100 Grams Cherry tomatoes

1 Red pepper (Sliced)

2 Tbsps Olive oil

3-4 Cloves of garlic

1 Tbsp Red wine vinegar or lemon juice

1/2 Tsp Cumin

1 Tsp Dried mint, or 2 Tsps fresh mint (chopped)

50 Grams Pomegranate seeds

Salt and pepper

Method

  1. Add the oil, sliced courgette and pepper to an oven proof dish, mix to make sure they are coated and bake in an oven pre-heated to 200 degrees. Include the garlic gloves (left whole with their skins on)
  2. After 20 mins remove from the oven. Stir and add the cherry tomatoes and sprinkle over the vinegar. Bake for another 15 mins (or until the edges of the peppers starts catch)
  3. In a heat proof bowl add the couscous cumin and mint. I recommend checking the instructions on the packet about how much liquid to add. (Then add the corresponding amount of vegetable stock)
  4. Once you have removed the vegetables from the oven, take the roasted garlic and squeeze out the soft centre and stir into the couscous
  5. Stir the vegetables into the couscous and serve

Celeriac and Apple Remoulade

Clean, fresh and crunchy

If you’re wondering what remoulade is, the best way to describe it is a fresher, less gloopy, fancier version of coleslaw.

I’m trying to support local businesses and keep my food miles down (so I don’t feel guilty about my travel miles). So I ordered a vegetable box from a local farm. The vegetables were great, but in the middle of the box was celeriac. I had eaten it before but had never cooked with it.

It may not be pretty but it tastes great.

I decided to make remoulade, because it’s a fantastic Summer dish. This is perfect with barbecued meats, but also goes really well with fish. For vegetarians it’s a great addition to salad bowls to add some tang and texture, I also like to use it sandwiches as alternative to coleslaw. This is quick and easy to make, and will in the fridge for 3-4 days.

Great with barbecued meat or fish.

Ingredients

200 Grams Celeriac (roughly grated)

1 Large apple (roughly grated with skin left on)

Juice of half a lemon

1 Tbsp Grain mustard

3 Tbsp Mayonnaise

Method

  1. Remove the course outer skin of the celariac, and grate along with apple before adding to a bowl
  2. Cover the celeriac and apple with the lemon juice.
  3. Stir in the mustard and mayonnaise until thoroughly combined, refrigerate if not eating immediately

Tropical Rice Pudding

Scrumptious served with ripe mango or pineapple

I’ve mentioned before that when I was a kid, my Mum wasn’t a great cook (I love you Mo, but we both know the truth). Dessert in my house was usually shop bought, and when I was really young one of favourites was tinned creamed rice with a big spoonful of jam.

Fast forward God knows how many years, and I taught myself how to cook. I was also lucky enough to go out into the world and try some amazing flavours. So I decided to try and experiment with some of my favourites. Coconut, ginger and lemon grass gives a new twist on this traditional dessert.

I like this chilled and served with mango or pineapple, but it’s also really good warm, and you can enjoy it with whatever fruit you prefer.

I used milk in this recipe, but you can substitute some of this with cream if want to make a really indulgent dessert. If you want to make a vegan version, swap cow’s milk for almond milk. I’ve tried both versions and they’re both delicious.

Coconut and spices bring a new twist to an old classic

Ingredients

400 ml Can Coconut milk

250 Grams Pudding rice

40 Grams Sugar

500 ml Milk

1 Large stalk of lemon grass (kept whole but bruised)

1 Thumb sized piece of ginger

Method

  1. Cut your piece of ginger in half length ways, then smack your lemon grass with the back of a knife (or pot if you want get some frustration out). Bruising the lemongrass helps release the flavour. The ginger and lemon grass are kept big to make it easier to fish out when the rice pudding is cooked
  2. Put all the ingredients in a pot with a lid and heat until just before the boil. Reduce the heat and simmer over a low heat stirring regularly. Each type of rice is different, so cook until the rice is soft. (mine took about 30 minutes). Different rices will absorb different amounts of liquid so if you think the mix is looking too dry add a little milk/water
  3. When the rice is cooked you can scoop out the ginger and lemon grass. The rice pudding can be served hot or cold. I like it served with fruit