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.
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
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
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
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
This might look like a lot of ingredients, but getting yourself a good spice cupboard opens up a world of food possibilities. Find a good Asian supermarket and you can do this much more cheaply than buying them from a big supermarkets.
My love for cheese that you can fry has been well documented on this blog. Add it to a fragrant and well spiced masala sauce and it’s a little slice of vegetarian heaven.
1 Onion (finely chopped)
1 Tsp Cinnamon
2 Cardamon pods
2 Cloves garlic (finely chopped)
1 Tsp Fennel seeds
3-4 cm Piece of ginger (grated)
1 Tsp Tumeric
1 Tsp Chilli Powder
1 Tsp Ground coriander
1 Tbsp Tomato puree
2 Tbsp Chopped coriander
Knob of butter
250 Grams Paneer ( cut into 2cm cubes)
2 Tbsp oil
In a large frying pan add the butter and fry the onion, then add the cinnamon, cardamon pods, cloves and fennel seeds
Cook for 5 minutes before adding the ginger and garlic, and cook for a further 5 minutes, stirring occasionally
Add the turmeric, tomato puree and chilli and fry for another minute, and 250ml hot water
Bring the sauce to just before the boil. Reduce the heat and simmer on a low heat for 20 minutes
In a non stick frying pan, heat the oil and fry the paneer until browned on all sides
Add the paneer to the sauce and cook for another 10 minutes, allowing it to absorb the flavour.
Top with chopped coriander. Serve with rice or flat breads. This keeps well in the fridge for 3-4 days
I’m challenging myself to try and make better versions of stuff I haven’t been 100% happy with before, and use what’s in the house, (yes, I’m going stir crazy already).
I tried to make spicy carrot soups before and always thought the consistency was a bit weird. I think I have now cracked it. Adding a potato to the soup helps make it a much nicer creamier consistency. It’s still really healthy, and delicious served with big slabs of buttered soda bread (not as healthy given how much I enjoy butter).
1 Potato (cut into cubes)
4 Carrots (sliced)
1 Stalk of celery (chopped)
1 Onion (chopped)
1 Stock cube
1 Clove of garlic
1 Tsp Ground cumin
4-5 cm Piece of fresh ginger (grated), or 1 Tsp of ground ginger
1/2 Tsp Chilli powder (optional)
750 ml water
Salt & pepper
Heat the oil in a pot, and add the vegetables and dried spices, cook over a medium heat until the onion begin to turn clear
Crumble in the stock cube and add the water. Bring the soup to a simmer and cook for 15-20 minutes, add the garlic and fresh ginger if you are using it
Simmer for another 5 minutes, and check the seasoning
Remove from the heat and allow to cool for 5 minutes before transferring to a blender, or do what I did and use a hand blender to blitz the soup until you have a smooth soup
This recipe comes from one of my co-workers Ruth. She knows I love a good recipe and was kind enough to share this. It’s one of the things I like about food. Everyone needs to eat, and everyone has a favourite food. Many of my recipes come from people who just wanted to share something they really enjoyed.
This is a traditional Scottish recipe, and was probably developed to use up left over vegetables. I wasn’t that organised so I made this from scratch, but if you plan ahead and have left over veggies then this can be really quick to make. The name supposedly comes from the fact that cabbage and turnip can make some people a bit “windy”. Rumbledethump refers to the noises they may make. Thankfully this wasn’t my experience.
Rumbledethumps are traditionally fried, I oven baked these to make them a little healthier.
These make a great side dish or are delicious served with a fried egg.
500 Grams Potatoes (peeled and cubed)
200 Grams Turnip (peeled and cubed) – in England this is known as swede, but in NI we call it turnip)
1/2 Onion (finely sliced)
125 Grams Cabbage (finely sliced)
1 Egg yolk
50 Grams Cheddar cheese (grated)
2 Tbsps Oil
Salt and pepper
Cook the potatoes and turnip until soft, drain and mash roughly before allowing to cool
Add 1 Tbsp of oil to a pan and gently fry until soft, allow to cool
Combine all the ingredients (except the remaining oil), in a bowl. Check the seasoning, I found this recipe needed quite a lot.
Preheat your oven to 200 degrees. Get your hands into the mixture, and make 8 equal sized patties.
Set the patties onto a greased baking sheet. Brush with the remaining oil and bake for 25-30mins
Anyone one who follows this blog will probably have guessed that I usually don’t do dainty.
But trapped in the house on a rainy Saturday afternoon, I decided to rustle up something different . Macarons are cute little almond meringue cookies, and can have a variety of fillings including butter cream or jam. I have used chocolate ganache, which sounds fancy but is basically just cream and chocolate.
If you’ve seen macarons for sale they can come in a variety of rainbow colours, and can be eye wateringly expensive. This is a bit of a rip off considering that while they might be a bit fiddly they’re not especially difficult to make. They also make great gifts.
For the mcarons
210 Grams Icing sugar
95 Grams Ground almonds
3 Egg whites (at room temperature)
50 Grams Caster sugar
1/2 Tsp Vanilla paste
Food colouring (this is optional, but it does help them look nice. I would recommend using gel or powdered food colouring)
For the ganache
100 Grams Dark chocolate
150 Grams Double cream
Add the icing sugar and ground almonds to a food processor and whizz for a couple of minutes
Sieve the sugar and almonds into a bowl, and discard any bits of almond that don’t go through the sieve
In a separate bowl whisk the egg whites with an electric whisk until they form soft peaks Gradually add the caster sugar, vanilla and food colouring until you have stiff peaks (you’ve probably saw on cooking shows when the cook holds the bowl over their head and nothing moves)
Start to fold in the sugar and almond mix with a spatula or large metal spoon in small batches
When fully combined, transfer the batter into a piping bag
On a sheet of baking paper, mark out circles about 3cm each. Put a dot of the batter on the four corners of a baking sheet and lay the baking paper on top (this will help it stay in place)
Pipe a blob of the batter on the pre drawn circles until you have used up all the mix. I ended up using 2 baking trays
Once you have piped all the mcarons, lift the trays a couple of inches and tap it down on the counter to get out any air bubbles. If you have any little tails of batter sticking up after piping, wet you finger and flatten them (it will stop them burning)
Allow the macarons to sit out for 30 minutes, this helps them set and forms a skin
Bake in an oven preheated to 150 degrees for 17 minutes, cool before filling
To make the ganache, break the chocolate into small bits and put in a microwave bowl. Melt the chocolate in the microwave (blast for 30 seconds at a time, be sure not to burn)
When the chocolate is melted, add the cream and stir until properly combined, allow to cool
When the ganache is cool, take a palette knife and spread the filling on the underside of a macaron the sandwich with another. Continue until all the macaron halves have been sandwiched together
This is a little teaser of the dessert for this week’s Supper Club. I like to test recipes before hand and this is a chocoholics dream.
I’m a total fan girl of Eric Lanlard (Cake Boy), his recipes are amazing. I wanted to try this for a while and eventually had a free day to try it. It’s not especially difficult, but it does take a while as you have to wait for the different layers to set.
I made mine in little jam jars. This is a really rich dessert, so you can make smaller versions in shot glasses if you don’t have an especially sweet tooth.
Makes 4-6 jam jars, more if you’re using smaller glasses
Dark chocolate layer
75 Grams Dark chocolate
1 Tsp Caster sugar
2 Eggs (separated)
Milk chocolate layer
75 Grams Milk chocolate
1/2 Tsp Caster sugar
2 Eggs (separated)
White chocolate layer
2 Egg yolks
2 Tbsp Caster sugar
150 Gram White chocolate
250ml Double cream
Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
Quickly stir the egg yolks into the slightly cooled chocolate mixture
Fold the egg whites into the chocolate mixture until fully combined. Pour into glasses making sure there is an equal amount in each glass. Put into the fridge to set for 2 hours
For the milk chocolate layer, break into small pieces and melt along the sugar in a heat proof bowl over a simmering water. Remove from the heat once melted.
Separate the eggs, whisk the egg whites to the stiff peak stage.
Add the egg yolks to the chocolate and mix well
Fold the egg whites into the chocolate mixture and mix until thoroughly combined. Top up the glasses that already have the dark chocolate and put back in the fridge to set
For the white chocolate layer, add the sugar and egg yolks to a heat proof bowl and heat over a pan of barely simmering water, whisk for 10 minutes. Remove from the heat and continue whisking until the mix looks light and creamy
In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
In another bowl (yes I should have mentioned that you’ll have a lot of washing up, but it totally worth it), whip the cream with an electric whisk until it forms soft peaks
Add the melted chocolate to the egg and sugar mix and combine well
Fold the mix into the whipped cream, and then add to the glasses. Chill for another 3-4 hours
I would recommend not serving this pregnant women, or very young children.
Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.
For the brownies
260 Grams White sugar
180 Mil Vegetable oil
1 Tsp Vanilla bean paste
200 Grams Cocoa powder
1/4 Tsp Salt
60 Grams Chocolate chips (or chopped chocolate)
For the topping
180 Gram Bag of mini marshmallows
250 Grams Chocolate
160 Grams Peanut butter
75 Grams Butter
400 Grams Rice crispies
Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
The marshmallows should have melted and be looking slightly toasted around the edged
Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
When melted, add the rice crispies and mix until they are fully coated
Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.
I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)
100 Grams Almonds
25 Grams Parsley (stalks and all)
100 ml Olive oil
25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)
1 Clove of Garlic (roughly chopped)
Salt and pepper
In a dry frying pan toast the almonds until they are lightly browned and smell nutty
Add the almonds to a food processor and blitz until the almonds look like course sand
Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge
Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.
Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.
8 Small Chicken thighs
1 Tbsp Olive oil
1 Large carrot
1 Large onion
1 Large courgette
1 Red pepper
1 Tsp Ground cumin
2 Cloves of garlic (minced)
1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets
1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)
500ml Chicken stock (I used a stock cube)
400gm Can of chickpeas
In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
Cut the vegetables into chunks (I like this quite rustic)
Add the vegetables and cook for 5 minutes
Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
Does rich unctuous chocolate ganache, sitting on a crispy chewy macaroon base sound good, yep it sounded good to me too.
This recipe is super simple, and has only 5 ingredients. It’s also gluten free, so it’s perfect if you’re cooking for friends. Delicious served along ice cream as a dessert, but I enjoy it with a cup of strong coffee.
300 Grams Dessicated coconut
1/2 Tsp salt
350 ml Condensed milk
300 Grams Dark chocolate
250 ml Double cream
Combine the condensed milk, salt and coconut in a bowl and mix well
Grease a 24cm round springform cake tin
Empty the coconut mixture into the tin. With the back of a spoon, press the coconut into the of the tin and up about 4cm at the sides of the tin
Bake in an oven preheated to 200 degrees for 15-20 minutes, until golden brown
While the base is cooling, heat cream until just before boiling
Break the chocolate into small pieces in a bowl and pour the hot cream on top. Whisk the chocolate and cream together until the chocolate has totally melted
When the base is cool top with the chocolate mixture and set aside to cool completely (I couldn’t wait, but you might have more self control)