Some ingredients are just made to go together and pears and almonds are two of the them.
I have a bit of a love/hate relationship with pears. When they are perfect they’re hard to beat. The only issue is that they are like granite and inedible, and then turn to mush within about 20 minutes. They are the ultimate passive aggressive fruit!
This recipe is great for using pears that are too hard to eat if you can’t be bothered with the game of chicken involved in waiting for pears to ripen.
This is a pretty rich recipe, but isn’t meant to be eaten every day and looks really impressive if you’re cooking for friends.
You can make the pastry case and the frangipane filling in advance, which means you can have more time with your guests. You could even use shop bought pastry if you don’t have time (home made is better though). This is really good on it’s own but a little fresh cream or ice cream also doesn’t hurt if you want to be properly indulgent.
For the pastry case
200 Grams Plain flour
100 Grams Butter (chilled and cut into small cubes)
1 Tbsp Caster sugar
1 Egg yolk
For the frangipane filling
115 Grams Butter (at room temperature)
115 Grams Caster sugar
115 Grams Ground almonds
1 Tsp Vanilla extract (optional)
2 Large pears
In a food processor add the flour, sugar, and butter. Whizz until the mixture looks like coarse breadcrumbs (you can run the butter and flour in together by hand if you prefer)
Add the egg yolk and a small amount of cold water and whizz again until the mix starts to come together. Start to press the mix together to form a dough, adding a small amount of cold water if necessary. Form into a ball, wrap in cling film and refrigerate for 30 minutes
Grease a 9in x 9 in loose bottemed flan tin. When the pastry has chilled, place on a floured surface, and roll out in a circle approximately 1/2 cm thick.
Lay into you prepare flan tin making sure that it’s pressed into the edges. Place a sheet of baking paper on top and baking beans (I use old dried rice) to weigh down the pastry and blind bake in an oven pre heated to 180 degrees. Bake for 15 minutes before taking the case out if the oven, carefully lift the the baking paper by the 4 corners taking care not to spill any of the baking beans/rice onto the pastry case.
Return the pastry case to the oven and bake for a further 10 minutes before removing from the oven and allowing to cool
To make the filling, add the butter and sugar to a bowl and mix with an electric whisk until light and creamy. Add the vanilla, almonds and eggs and beat in until combined
Peel, core and quarter the pears, before cutting into slices about 1cm thick
Spread the almond mixture into the pastry case. Arrange quarter of the pear so the narrow part is towards the centre of the tin and wider part is towards the outside work as quickly as you can to prevent the pear discolouring
Once you have arranged the pears, return the flan tin to 180 degree oven and bake for 25-30 minutes until the centre is just starting to set (it will continue to cook as it cools). Allow to cool in the tin for another 15 minutes before attempting to cut.
Yep, we’re in bloody lockdown again and we’re all trying to limit how much we go out.
With this in mind, like last time I decided to have a look and use up food I already had at home. I first made this type of chilli years ago when I was a flat broke student. My Mum would sometimes send me home with a bag of tinned food. I came up with this version of chilli and it’s surprisingly flavoursome.
I know most people wouldn’t use corned beef in a chilli, but it works well. If you don’t want to use baked beans you can use whichever beans you like, just maybe add some vegetable stock to loosen up the mix. This is also a good dish to use up any vegetables that have been hanging around your fridge or freezer for a while.
It’s cold and miserable outside and while I’ll admit it’s not fine dining it’s quick, cheap and proper comfort food. This goes well with rice, or pasta, in a baked potato or with garlic bread.
340 Gram Tin of corned beef (cut into cubes)
500 Gram Carton of passata (or a tin of chopped tomatoes)
410 Gram Tin of baked beans
1 Tbsp Oil
1 Tbsp Tomato purée
1 Onion (chopped fairly finely)
1 Carrot (grated)
1 Red pepper (cut into 1 cm chunks)
1 Tsp salt
1 Tsp Ground cumin
1 Tsp Chilli powder
1 Tsp Ground coriander
3 cloves of garlic
Heat your oil in a large flat bottom pan. Fry the carrot, pepper, and onion over a medium heat until the the onion becomes translucent
Add the garlic, spices, tomato puree and corned beef, and stir through the vegetables and cook for 5 minutes until the corned beef starts to break down.
Stir in the passata, and baked beans, mixing well. Cook over a medium heat for a further 15 minutes. Stir occasionally to prevent sticking
Serve with your favourite carbs. This keeps in the fridge for 3-4 days
It’s cold, dark, and miserable outside, I’m having a “big” birthday and there is nowhere open to go out and celebrate.
To try and stave off the impending dispair this will bring, for the mean time I’m all about the comfort food.
I’ve made blondies before and they have a similar texture to brownies but as they don’t use chocolate, they have more of a caramely flavour. This works really well with apple and cinnamon. This time of year these are the flavours I love.
These are great with a cup of tea or coffee, but they’re also fantastic with custard or ice cream as a dessert. These freeze well, and will last 2-3 days in an air tight tin.
2 Apples (peeled, cored and cut into 1cm cubes)
1/2 Tsp Baking powder
100 Grams Soft brown sugar
100 Grams Caster sugar
1 Tsp Cinnamon
275 Grams Plain flour
1/2 Tsp Salt
100 Grams Butter (melted)
Preheat your oven to 180 degrees, and line a 8 in x 8 in baking tin
Add the eggs and sugar to a bowl and mix with an electric whisk until light and fluffy
Gradually whisk in the melted butter (allow to cool a little before adding)
Hold back 2 tablespoons of flour, but gradually add the rest of the flour, baking powder and cinnamon and fold into the sugar and eggs mix with a metal spoon
Once you have peeled and chopped the apples toss the pieces in the 2 tablespoons of flour
Fold the chunks of apple into the batter until evenly distributed
Transfer the mix to the baking tin, and bake for 50 minutes. Check . Allow to cool in the tin for 15 minutes before cooling on a wire wrack
This is a total crowd pleaser. I’ve never met anyone who didn’t love this (apart from those people who totally hate fish).
When people hear pate, they tend to think it’s going to be complicated. This recipe has only 5 ingredients, and takes 5 minutes to make. It makes a brilliant starter with crusty bread, or I enjoy it on a toasted bagel for lunch. It also makes a good topping for baked potatoes.
The pate has lots of flavour, but if you want to mix it up a bit you can swap out the parsley and lemon juice for coriander and lime, with some finely chopped chillies.
200 Grams Smoked mackerel
100 Grams Cream cheese
Juice of half a lemon
Small handful of chopped parsley
Ground black pepper
Remove and discard the skin from the fish
Break up the mackerel in a bowl, and flake with a fork
Add the cream cheese, lemon juice, and parsley and mix until the pate is smooth. Taste and add black pepper to taste (you can also add more lemon and parsley if you prefer)
Most of my baking is throw it in a bowl give a quick stir and throw it in the oven. Every now and again I like to go a little bit fancier, not as fancy as those creations you see in French patisseries that are total works of art, but a bit more involved than a tray bake.
As with some of my favourite recipes this came together as the result of an accident. I was in a supermarket and meant to lift ground almonds but lifted ground hazelnuts instead. If you can’t find ground hazelnuts, just give whole hazelnuts a whiz in the food processor, just don’t go too fine with them or else the hazelnuts will start to release their natural oils which is death for a meringue. I used raspberries in this, but oranges or strawberries also go really well.
I’ll be honest, I was trying to make pretty frou frou little meringue nests. It went horribly wrong (I have a checkered past with meringue and it beat me once again. I think I need one those beautiful very expensive mixers, just saying in case anyone would like to send one to the Sunnyside Kitchen and break my meringue curse). If you are better with meringues than I am please give the little nests a try I think they would look adorable.
So I had a pile of ugly meringues, and rather than waste these I just adapted what I had and layered broken meringue, cream, chocolate and fruit to make a version of Eton mess, it tasted fabulous! This is also a fantastic gluten free dessert.
I like to think of cooking as a metaphor for life, sometimes you end up with something you didn’t want or didn’t ask for. Sometimes things don’t work out as you hoped or planned. But with a little imagination and the right attitude you can still create something great.
150 Grams Hazelnuts (ground)
7 Eggs whites
385 Grams Caster sugar (if you don’t have caster sugar, whiz ordinary granulated sugar in a food processor of a couple of seconds)
1/2 Tsp White wine vinegar
100 Grams Chocolate (use the the type you prefer and grate or scrap into curls
1 Punnet of raspberries
250 Ml Whipped Cream
Pre-heat your oven to 180 degrees, line two baking sheets with baking parchment, drawing on circles (if making meringue nests)
Separate your eggs and whisk the egg whites until they resemble stiff peaks, whisk in the sugar a tablespoon at time and then add the vinegar.
Gradually fold in the ground hazelnuts with a metal spoon, and then pipe or spoon onto the prepared baking trays
Bake for 25-30 mins and remove and allow cool before carefully removing from the baking parchment
When the meringue are completely cold, start to layer them up with the whipped cream, prepared fruit and grated chocolate. I use little jam jars, but these also look really good served in tall glasses. If you have any whole hazelnuts left you could also toast these in a pan and allow them to cool before topping the desserts to give some crunch
One of my favourite places to visit in Northern Ireland is Newcastle Co. Down. There are lots of things to love, breathtaking scenery, amusement arcades, seaweed baths, a lovely promenade, and the world class Tollymore forest Park. I visited recently and tried to find a little bakery that used to sell the most amazing date and walnut wheaten bread. Sadly the shop is gone but the visit inspired me to come up with a version of it which isn’t half bad.
This bread is great just sliced and slavered in butter/jam. It’s also savoury enough to taste great when topped with cheese, or along side soup. You can also devide the bread mix into eight to make little wheaten rolls.
275 Grams Plain flour
200 Grams Wholemeal flour
175 Grams Dates (chopped)
75 Grams Walnuts (chopped)
50 Grams Butter (melted)
1 Tsp Baking soda
1/4 Tsp Salt
250ml Buttermilk (I didn’t have buttermilk, so you can improvise as I did. I used normal milk and added 1 Tbsp of lemon juice and left it to sit for 10 minutes)
Preheat your oven to 200 degrees
Add the flours, walnuts, dates, salt and baking soda to a bowl and combine
Make a well in the centre of the flour mixture, add the egg, and melted butter. Add the milk a little at a time until you have quiet a moist dough.I like to use my hands to mix the ingredients, but you can also use a wooden spoon.
Turn the dough onto a floured surface, and shape into a circle, around 14-16cm in diameter
Put the loaf onto baking sheet lined with parchment paper. Cut a cross across the loaf, about a third of the depth of the loaf
Bake for 45 minutes, check the loaf is ready by tapping the bottom to makes it sounds hollow
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 love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.
Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.
500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)
8 Pork sausages (cut into chunks)
2 Red onions (thinly sliced)
2 Dessert apples (cut into chunks)
2 Tbsps Olive oil
Salt and pepper
Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
Add the cut up sausages and onions, and stir occasionally until browned
Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage
Autumn is my favourite time of year, not just because of the colours and dark nights. What I really love are the fantastic fruit and vegetables that come into their own.
I love warming, stick to your ribs comfort food at this time of year. I’ve had some really bland apple crumbles, so for a while I experimented with different versions and this is my favourite. I’ve used cinnamon, but cardamom also works really well.
I also added chopped dates, which adds a lovely toffee back note. The crumble has oats and nuts to add flavour and texture. It comes out of the oven with a crunchy topping and gooey jammy fruit base. I like mine with custard, but it also works well with ice cream.
600 Grams Plums (stones removed)
75 Grams Dates (finely chopped)
1/2 Tsp Cinnamon
100 Grams Brown Sugar
200 Grams Plain flour
100 Grams Porridge oats
50 Grams Almonds (chopped)
100 Grams Butter (cut into cubes)
Cut the plums in half and remove the stones
Put the plums in an oven proof dish, and mix with the cinnamon and chopped dates
For the crumble, you can add the flour, and butter to a food processor and mix. I couldn’t be bothered with the faff of getting the food processor out and then cleaning it. Instead I added the ingredients to a bowl and rubbed the flour and butter together
When the flour, and butter are combined, add the sugar, oats and nuts and mix well
Sprinkle the crumble over the fruit. Put the dish in an oven preheated to 180 degrees. Bake for 30-40 minutes, until brown and delicious
I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.
This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.
Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.
I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.
1 Tbsp Olive oil
250 Grams Brussels sprouts
150 Grams Cavelo Nero (or Kale)
175 Grams Mushrooms
400 Grams Cream cheese
250ml Vegetable stock
1/2 Tsp Smoked paprika
Handful of parsley
25 Grams Butter
2 Cloves of garlic
50 Grams Cheddar Cheese
Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
Mix until thoroughly combined
Crush or mince the garlic and combine with butter
Slice the baguette into 2cm slices, and spread with the garlic butter
Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown