Flossie's Delicious Pumpkin Soup

Hello everyone! Sorry I haven't posted anything for a while, things have been busy! My friend Floss cooked an amazing soup for me this week that I thought I ought to recreate and share - all credit goes to her. It is super fresh and tasty, with very few ingredients and perfect for October.

Ingredients (serves 4)

- 2 red onions, chopped

- 3 cloves of garlic, chopped in half

- 3 carrots, roughly chopped

- 2 sweet potatoes, roughly chopped with their skins on

- 1/4 medium pumpkin or 1/2 a small one, peeled and roughly chopped

- 1 chilli, chopped with or without seeds depending on your spice tolerance

- 1 tin of coconut milk

- 1 litre stock using 1 vegetable stock cube and 1/2 chicken stock cube

- 1 tsp dried basil

- salt and pepper

1. There is no need to use any oil, simply put your onions and garlic into a large heated saucepan and then add the coconut milk. Simmer away slowly while you prepare the veg.

2. Put everything else into the saucepan and cook with a lid on for 20-25 mins on a medium-high heat, until the vegetables are soft. 

3. Blitz the vegetables in a food mixer or smoothie blender - do this a little at a time or the heat might cause the soup to overflow or splash everywhere.

Serve with fresh bread and a sprinkling of seeds.

Twinings - Intensely Tropical Smoothie

Looking for something cool and refreshing - try my Intensely Tropical Smoothie for Twinings:

http://www.twinings.co.uk/blog/2016/january/intensely-tropical-smoothie

Twinings - Chicken, Sweet Potato and Spinach Curry With Jasmine Infused Rice

After something to warm you up on this miserable weekend? 

Curries are a perfect thing to cook when it is grey and cold outside, the smell can make you feel like you’re immersed in India! They're also very simple and cost effective when you have all the spices and ingredients ready in the cupboard, as well as being much healthier than buying pre-made sauces. It’s useful to keep chillies in the freezer, so they’re available when you need them. The sweet potato can always be swapped for butternut squash or aubergine and the good thing about curry is it doesn't matter what vegetables you use. Don't be afraid to experiment.

http://www.twinings.co.uk/blog/2016/january/chicken-sweet-potato-and-spinach-curry

Twinings - Lamb Chops with Celeriac and Potato Mash and Garden Min Pea Puree

 After a long days work, we know it can be hard to motivate yourself to cook something fresh and healthy for dinner. This recipe however will change that attitude. It is quick and easy to create, as well as being super healthy and delicious.

Contrary to potato mash, celeriac mash is packed with interesting flavours, and therefore needs no butter or dairy to liven it up - perfect for the health conscious or those with dairy intolerances. Any leftover pea puree can be used again during the week to smother over fish for baking, or coat chicken for grilling. 

Try my fifth January Twinings recipe here: http://www.twinings.co.uk/blog/2016/january/lamb-chops-with-celeriac-and-potato-mash

Twinings - Lemon Infused Courgetti with Winter Pesto

I'm not sure what it is, but courgetti seems to always leave you feeling energised and refreshed. Try my third January recipe for Twinings: http://www.twinings.co.uk/blog/2016/january/lemon-infused-courgetti-with-winter-pesto 

Twinings - Steamed Green Tea and Avocado Smoothie

Doing dry January? Try my Steamed Green Tea and Avocado Smoothie recipe on the Twinings Blog:

http://www.twinings.co.uk/blog/2016/january/steamed-green-tea-and-avocado-smoothie

Twinings Tea Recipes

I am excited to announce that I will be creating and executing some more recipes for Twinings over the winter months, using a number of their new teas. Visit www.twinings.co.uk/blog in the next few weeks to find some of my recipes. I have included some images and links below of my summer Twinings recipes.

Gluten, Dairy and Sugar Free Apple & Rosehip Raw Cheesecake

http://www.twinings.co.uk/blog/2015/june/gluten,-dairy-and-sugar-free-cheesecake

Dairy, Sugar Free Apple & Pear Fruits Summer Pudding

http://www.twinings.co.uk/blog/2015/june/dairy,-sugar-free-summer-pear-berry-fruits-pudding

Dairy Free Fudge Melts Green Tea Carrot and Raisin Cake

http://www.twinings.co.uk/blog/2015/june/dairy-free-fudge-melts-green-tea-carrot-and-raisin

Dairy and Gluten Free Blueberry and Courgette Muffins with Earl Grey Green Tea

http://www.twinings.co.uk/blog/2015/june/dg-free-blueberry-and-courgette-muffins

Intensely Lime & Ginger Prawn Asian Noodle Broth

http://www.twinings.co.uk/blog/2015/june/prawn-noodle-asian-broth-with-lime-ginger-tea

Inspired by Zoe McNulty - Summer Salad with Lemon Zest Chicken and Blueberries

http://www.twinings.co.uk/blog/2015/july/summer-salad-with-lemon-zest-chicken

  

Healthy Nutty Granola with Coconut, Rice Puffs and Goji Berries

This granola is perfection! The amount of syrup has been reduced to just the right quantity, making it nice and healthy, whilst retaining its deliciousness. The gluten free rice puffs are a must.

Ingredients (makes 15 servings)

to bake -

2 tbsp vegetable oil

2 tbsp maple syrup

2 tbsp sweet freedom syrup or agave nectar

1 tsp vanilla extract

300g oats

50g sunflower seeds

50g pumpkin seeds

4 tbsp sesame seeds

100g almonds, roughly chopped

1 tsp cinnamon

to add at the end -

2 handfuls of puffed rice

1 handful of brazil nuts

3 tbsp linseeds

2 tbsp goji berriess

6 tbsp desiccated coconut

1. Set the oven to 150°c. Line two baking trays with parchment or baking paper and set aside.

2. Pour all the wet ingredients into a large bowl and stir well. Add the rest of the baking ingredients to the bowl and mix until combined. (Leave the last 5 ingredients until the granola has cooked.)

3. Spread the mixture even between two baking trays in a thin layer and cook for 20 minutes.

4. After 20 minutes, remove the trays from the oven and move the granola about so that it does not burn. Place them back in the oven for a further 15 minutes until golden.

5. Allow the granola to cool for at least 10 minutes, and then combine the two trays together in a bowl.

6. Add the final ingredients, mix thoroughly, then pour into a suitable airtight container.

Eat this delicious granola for breakfast, with yoghurt or milk, or simply sprinkle on salads and other food to add a sweet crunch.

Vegan Courgette Summer Pesto

After realising I had one too many courgettes in my fridge, I decided to do some experimenting. Why wouldn't courgette taste great in pesto? This recipe is cheese free and therefore vegan, and has a moist nutty texture, even though it contains very little oil. Healthy healthy! Perfect swirled through pasta or rice, or used as a dip or spread.

Ingredients (serves 2)

- 1/2 a courgette

- 1 small clove of garlic, crushed

- fresh or frozen basil from a 31g bag, stalks removed and discarded

- 20 almonds

- 4 cherry or small fresh tomatoes

- 2 tbsp sunflower oil, or any

- salt and pepper

1. Start by turning the oven to 200°c to bake the courgette. Slice the courgette and drizzle with the sunflower oil. Season well and bake for 10-15 minutes until soft and golden. 

2. Blitz the almonds in a food processor until they resemble breadcrumbs. *Some bigger crumbs will give the sauce some texture*. 

3. Add the cooked courgette slices with their oil, crushed garlic, tomatoes, and basil to the mixer with the almonds. Mix for a few minutes until smooth. 

YUM!

Starting off #MeatFreeWeek with Aubergine, Sweet Potato and Spinach Coconut Curry

Curries are my favourite things to cook as you can pretty much whack anything in and they're bound to taste good! They're also very simple and cost effective when you have all the spices and bits stocked up in the cupboard, as well as being much healthier than buying pre-made sauces. My essential spices for curries are coriander seeds, mustard seeds, cardamon pods, turmeric, paprika and curry powder. I tend to keep chillies in the freezer so that they're available when I needed and don't bother to defrost them. The sweet potato can always be swapped for butternut squash, and the aubergine can be changed to courgette - and the good thing about curries is it doesn't matter what vegetables you use. Don't be afraid to experiment.

Ingredients (serves 4-6)

- 1 aubergine, sliced into similar sized chunks

- 3 sweet potatoes, washed and cut into pieces (a little smaller than the aubergine) with their skins on 

- 2 handfuls of spinach

- 1 handful of cherry tomatoes, chopped in half

- 1 onion, roughly chopped

- 2 cloves of garlic, roughly chopped

- 1/2 thumb of grated fresh ginger (optional)

- a big dash of white wine * Probably very unusual in a curry, but I like using it. Red and rose is also fine *

- 400g tin of coconut milk

- 1 chicken or vegetable stock cube

- 1 red chilli, thinly sliced with or without seeds depending on taste

- 2 tsp mango chutney

- 1/2 tsp mustard seeds

- 4 cardamon pods, seeds removed and shells discarded

- 1/2 tsp coriander seeds

- 1/2 coriander powder

- 1/2 tsp turmeric

- 1/2 tsp coriander powder

- 1/2 tsp curry powder

- 1/2 tsp paprika

- 1/4 tsp garam masala (optional)

- a handful of fresh coriander, chopped (optional)

1. Start by cooking the onion, garlic, chilli and ginger in a pan with a little vegetable oil or coconut oil. 

2. Once the onion starts to brown, pour in the dash of wine - which should sizzle. Then add the sweet potato and aubergine. Stir frequently for a few minutes and don't let the vegetables burn.

3. Once the wine has evaporated away (after a few minutes - no need to count though), add the tin of coconut milk and chopped tomatoes and stir to combine. 

4. Boil the kettle and fill the empty coconut tin with 1/2 water and the stock cube. Put aside for a few minutes. 

5. Let the vegetables cook on a medium heat for around 5 minutes, and then add the stock from the tin. * Don't worry if the stock cube hasn't completely dissolved, it should continue to dissolve in the pan * Continue to cook your curry for a further 5 minutes.

6. Whilst the veg is cooking, in a saucepan, add a little vegetable/sunflower oil. Once the oil is hot, add the mustard seeds which should spit a little and start to crack. In a pestle and mortar, grind the cardamon and coriander seeds together until crushed. Add these in with the mustard seeds for 20 seconds or so. Then pour the seeds into your curry, along with all the other curry spices and the mango chutney. * I don't usually measure my spices, I just dash a bit in - so don't be afraid to do the same! *

7. Let the curry cook for a further 10-15 minutes without a lid, to let the juices boil down, until the sweet potato is ready. Taste is and see if it needs more of anything. If it isn't spicy enough for you, add some chilli flakes, if something is missing, maybe add some chopped coriander, more mango chutney or curry powder. 

8. Finally, put in the spinach and finish the dish off for a few minutes, stirring frequently. 

* Serve with rice, yoghurt, or flat bread. If you're feeling adventurous, you could poach some white fish in turmeric and cardamon pod water for around 4 minutes...works a treat! *

Sweet Minced Lamb with Aubergine and Apricots

If you're bored of bolognese, this sweet, curry inspired dish is the one for you. It can be made a few days in advance (which lets the juices flow) and served with boiled rice, couscous, or a baked potato. Perfect for dinner party preparation as it re-heats really well and can be kept in the fridge for up to a week.

Ingredients (serves 4-6)

for the sweet beef - 

- 1 tbsp groundnut oil (or veg oil)

- 1 small onion, chopped

- 2 cloves of garlic, crushed or finely chopped

- 500g beef or lamb mince 

- 1/2 an aubergine, chopped into small pieces

- 2 tsp curry powder

- 1/2 green chilli, chopped

- 2-3 tbsp mango chutney

- 2 tbsp tomato puree

- 10 cherry tomatoes, chopped in half

- 100ml chicken or vegetable stock

       - 8 dried apricots, chopped

   - 50g sultanas or raisins

- salt and pepper

for the couscous - 

couscous (roughly 280g - see instructions)

240ml chicken or vegetable stock

1 small handful of coriander, finely chopped (optional)

1 tbsp lemon juice

1/2 tsp sugar

1 tbsp good quality olive oil

salt and pepper

1. Fry the onion and garlic in the groundnut oil for a few minutes and then add the chopped aubergine. Stir for another couple of minutes and then add the meat and start to brown it, stirring constantly. 

2. Next, stir in the curry powder, tomatoes, tomato puree and chutney. Cook for a few minutes and then add the stock, followed by the apricots and raisins. Season with salt and pepper and let the dish simmer gently for 20-30 minutes.

3. When the lamb has been cooking for 20 minutes, start to make the couscous. Place the couscous in a clear bowl and just about cover it with stock. Leave it for around 4 minutes with a lid or plate on top, and then fluff it up with a fork. Next add the chopped coriander (if using), lemon juice, sugar and oil, and season well. *For less faff, make rice not couscous*.

Easiest Chocolate and Peanut Butter Cups for Valentine's Day

With very little prep and hassle, you can make these sweet tasty bites and wow the special someone on the receiving end. Unfortunately this post is going to ruin my surprise, but I wanted to share these with you before Valentine's Day on Saturday. They are probably the quickest tasty treat I have ever made...and cheap too, with only 4 ingredients! They are not the healthiest things however, but who doesn't like a naughty something once and a while.

Ingredients (makes 8 large chocolates)

- 400g chocolate, around 52% cocoa (very cheap from Lidl!)

- 2 tbsp smooth peanut butter (or dairy free nut butter if preferred)

- 1 tsp maple syrup or natural sweet syrup such as 'Sweet Freedom'

- goji berries to decorate

You will need silicone moulds, so that the chocolates come out easily. Mini cupcake cases would also work.

1. Place all of the chocolate into a glass bowl resting on a saucepan with a little water in it. Heat up the saucepan to melt the chocolate, stirring occasionally. When the choc is melted, after around 3 minutes, pour a little into your moulds - about 1 1/2 tbsp each depending on the size of your mould, or 1/2 tsp if using mini cupcake cases. 

2. Put the chocolate in the freezer for a few minutes while you prepare the peanut butter filling.

3. Mix together the peanut butter and sweetner. If you find it won't mix, heat it up a little in a pan. 

4. By this time, the chocolate in the freezer should be nice and hard. Remove is and spoon one tsp of peanut butter filling in the centre. Return them to the freezer for another few minutes.

5. If the chocolate that was heated up has gone a bit hard, pop it back on the hob to heat it up.

6. Finally, once the peanut butter filling has hardened, remove them from the freezer and place another 2 tbsp of chocolate on top, levelling the cups out as much as possible. Decorate with a few goji berries, nut sprinkles or rose petals before returning them to the freezer for a final set - around 2 hours. 

7. If you have used silicone moulds, the chocolates should pop out extremely easily. The outside should be nice and hard, and the centre all gooey and delicious.

Extremely quick and scrumptious - ENJOY!

Lorraine Pascale Inspired Lamb

Somehow I managed to become a 'food porn' addict over the weekend, after watching Jamie's 30 Minute Meals, Lorraine Pascale and Peter Kuruvita on Good Food. Having been struggling with a gluten and dairy free lunch dish for Sunday, I decided to put my memory to the test. Lorraine's recipe called for couscous and goat's cheese, but I substituted this for a cucumber and mint quinoa salad.

Ingredients (Serves 4)

for the meat -

- sunflower oil

- 4 lamb chops or similar

- mixed herbs

- salt and pepper

for the quinoa - 

- 250g mixed quinoa pack (I like the one from Waitrose)

- a handful of chopped fresh mint

- 1/3 cucumber, finely chopped

- rapeseed or olive oil (about 2-3 tbsp)

- juice of half a lemon

- salt and pepper

for the topping -

- a handful of flaked almonds

- 3 spring onions, chopped
- a drizzle of maple syrup

- pomegranate seeds from 1/2 a pomegranate

1. Start by chopping the vegetables and mint for the quinoa and put some boiling water on. Season the meat well with the herbs and salt and pepper. Place the quinoa into the boiling water for around 12 minutes until cooked, or according to the packet instructions. The meat should only take around 5-6 minutes, so half way through boiling the quinoa, put some vegetable/sunflower oil in a frying pan and cook the lamb (turning after a few minutes).

2. After the lamb is cooked, take each piece off to rest and use the pan to fry the spring onions, flaked almonds and maple syrup for a few minutes. 

3. Drain the quinoa and mix in the oil, lemon juice, chopped cucumber, mint and season well. 

4. Lastly, spoon the cooked lamb onto the quinoa salad, sprinkle with the sticky topping and scatter with the pomegranate seeds. 

Serve with salad and dips :)

Paprika Houmous

Ingredients (serves 8-10)

- 2 x 400g soft boiled chickpeas and 1/3 juice from each tin

- juice from 1 lemon

- 1 tsp paprika

- 1 garlic clove

- 1 small tbsp peanut butter

- 1 tsp chilli oil

- rapeseed or olive oil

- salt and pepper

1. Blend everything in a mixer and gradually add the olive oil until nice, creamy consistency forms. Season to taste and add more chilli oil or chilli flakes (if you like it spicy). 

If you're interested in trying some other chickpea dips, scroll down to find my previous posts. Team this dip with the pitta bites below and you've got yourself a good party nibble or snack.

Sardine Pate and Herby Pitta Bites

It's super easy and quick to make your own dips, and your friends always appreciate the effort. I tried making this pate for the first time, and it's great. Packed with Omega 3 from the sardines, however the fish isn't too overpowering. Accompanied with these delicious and quick herb pitta bites, any dip or pate will taste scrumptious. 

Sardine and Thyme Pate (Serves 8-10)

- 3 x 45g tin of sardines in olive oil (oil and bones get involved)

- 140g unsalted butter, softened

- 2 cloves of garlic

- 2 tsp fresh or dried thyme leaves

- juice of half a lemon

- 2 tsp grated lemon zest

- salt and pepper

1. Simply blitz everything in a food processor until smooth and season with salt and pepper.

Herby Pitta Bites (serves 4)

- 3 wholewheat pittas, cut through the centre to make thin pittas

- rapeseed or olive oil

- mixed herbs such as basil, thyme and rosemary

- salt and pepper

1. Firstly set the grill to medium/high and let it heat up for 10 minutes. 

2. Place the pittas on a flat oven tray, drizzle them with oil, and sprinkle with the mixed herbs. Season well before putting them under the grill for around 10 minutes. Occasionally check that they aren't burning.

3. When they are nicely browned, remove them from the oven and cut them roughly. They can be eaten hot or cold.

These are a great accompaniment for any dip.

Dangerous and Delicious Apricot Jam

A quick photo of the apricot jam I made with my mum - it's a dangerous batch as she broke her wrist falling from the tree. Recipe will be up soon!

Elderflower and Lemon Ice Cream

I made this ice cream (Belvoir Fruit Farms website) over the weekend and had to make it again today it was so delicious. It's very light and creamy, with a bit of zing; and tastes great with my carrot cake: http://ohuntingford.blogspot.co.uk/2014/01/ive-made-this-cake-few-times-and-its.html

Ingredients (serves 6)

- 3 egg white

- 2 oz caster sugar

- 3 egg yolks

- 7 tbsp elderflower cordial

- zest or peel of one lemon

- 300ml double cream

1. Start by separating the eggs into two bowl (one with whites and one with yolks).

2. Beat the egg whites until fluffy and then gradually add the sugar.

3. Next, lightly beat the egg yolks (until they start to get thick) and then mix in the elderflower cordial and lemon peel.

4. To finish, whip up the cream and fold the egg mixtures into it. 

5. The ice cream can either be placed into a tupperware and popped in the freezer overnight, or poured into an ice cream maker until set.