Recipe: Blackberry & Apple Crumble

Confession time: I’ve never been a fan of cooked fruit. Actually, I’m not really a huge fan of fruit in general, much preferring to get my five-a-day from vegetables. Despite my mum regularly making crumbles throughout my childhood, it’s only in the last couple of years that I’ve accepted anything other than a bowl of custard (yep, on it’s own). This year I was actively looking forward to Autumn and the hedges brimming with blackberries just waiting to be picked.

Now, this recipe is perhaps a bit more faff than a standard crumble recipe. I used to just chop the fruit, throw it into a dish with a spot of sugar (and perhaps a dash of slow gin). Rub together butter, sugar and flour, heap on top of the fruit mixture and bake. Simple, took about five minutes and the results were good. This, however, takes it one step further. The fruit is stewed beforehand, lightly so it doesn’t turn to mush, but enough so that all the flavours come together that little bit more. The topping is pre-baked, so there’s whilst there’s a bit of comforting stodge, it’s not leaning towards the glue-y raw flour end that I was always coasting before. It’s still super-easy, it still is pretty quick to put together. It’s our go-to Sunday evening treat right now. Served with a generous helping of fridge-cold cream, eaten wrapped in a blanket in front of a film. You can’t get more hygge than that!

Recipe – serves 2

  • 120g plain flour
  • 60g golden caster sugar
  • 1/4 tsp ginger powder
  • 90g unsalted butter at fridge temperature, cut into pieces
  • 300g cooking apple (usually one large Braeburn), peeled and cored
  • 30g brown sugar
  • a large handful of blackberries
  • 1/2 tsp ground cinnamon
  • cream, to serve

Tip the flour, caster sugar and ginger into a large bowl. Add 60g of the butter, then rub into the flour until the mix resembles. Sprinkle the mixture in an even layer on a baking sheet and bake for 10-15 minutes at roughly 200C, or until lightly golden and smelling gorgeous.

Meanwhile prep the fruit. Pop the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Chop the apples into roughly 2cm dice, then add to the caramel and cook for 3 minutes. Add the blackberries and cinnamon, and cook for a couple more minutes. Turn off the heat, cover with a lid and leave to stand.

When ready to serve, spoon the fruit into an ovenproof dish, top with the crumble mix, then bake at 180C for 15-20 minutes, or until hot and bubbling. Serve with cream (or vanilla ice cream!).

And now here’s a disclaimer – I actually put W on crumble-duty the vast majority of the time. It’s just so much yummier when someone has cooked it for you – and he makes far less of a mess (hence why I finally managed to photograph these!).

Are you a fan of fruit crumbles? What’s your favourite fruit combo?

Recipe: Asian Quinoa Salad

Healthy and exciting lunchboxes. It’s one of the things I really struggle with; finding things to eat at work that are filling, nourishing, cheap, last a couple of days in the fridge and are genuinely yummy. I don’t particularly enjoy sandwiches (all too often they are soggy and squashed after a few hours in my bag) and I *refuse* to spend £6+ on eating out every day, no matter how good my Instagram feed would look.

 photo Asian Quinoa Salad_zpsq1lyns43.jpgThere’s nothing worse than a disappointing lunch, and I guarantee than a poor midday meal with leave me in a grump alllllll afternoon. A box full of this, however, is pretty sure to put a smile on my face. It’s basically a more colourful and substantial version of my Asian Satay Salad, which makes it perfect for the cooler weather. The quinoa bulks it out without making me feel heavy, bloated and ready for a nap, whilst the red cabbage just looks so pretty. Raw sugarsnap peas are a revelation for me too – soooo much tastier than cooked.

This is super-easy to adapt too. Toss through leftover roast chicken, serve as part of a picnic. I quite like cooked and cooled soy beans stirred through too, and I imagine a fresh pepper would make an awesome addition (I’d be wary about adding it if you’re picking at this throughout the week, I find the pepper-y taste can transfer a bit). No spring onions? Use a normal onion (pop it into a sieve and pour over boiling water to take away the harsh raw-onion taste). No red cabbage? Just slice up whatever cabbage you have – it just won’t look as colourful. And of course you could switch out quinoa for whichever grain you fancy. I’m also planning on trying a version made with noodles sometime soon!

 photo Asian Quinoa Salad5_zpskz4hqj3p.jpg photo Asian Quinoa Salad3_zpsnczfccrz.jpgRecipe (makes 5-6 servings, baked on a Cookie & Kate recipe)

  • Quinoa, I followed the measurement on the packet to make 4 portions
  • ½ purple cabbage
  • 3 carrots
  • ½ packet sugar snap peas
  • 1 small packet of coriander
  • 4-5 spring onions
  • 1 thumb size piece of ginger
  • 1 red chilli (deseeded if you don’t fancy it too hot)
  • 3 tablespoons of peanut butter
  • 5 tablespoons of soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 limes (zest and juice)
  • 1 small handful of nuts, to serve

Cook the quinoa, following the packet instructions, and leave it to cool. I like to fluff it up with a fork a few times whilst cooling. Meanwhile prep the salad – finely slice the red cabbage, spiralise (or slice) the carrots, slice the sugarsnap peas lengthways, slice the spring onions and roughly chop the coriander. Pop into a large Tupperware box and mix through the cooled quinoa.

Then make the dressing: finely chop the ginger and chilli. Mix together with the soy, honey and sesame oil, then slowly add the soy and fish sauce until smooth. Add in the lime zest and juice, mix well and pop into a jar. I’d advise not refrigerating (just keep in a cool place) as otherwise the peanut butter makes it a bit solid!

In the morning, pop a portion of the quinoa/veg mix into your lunchbox and stir through a few spoonfuls of the dressing. I’d keep it out of the fridge until lunchtime, no-one wants fridge-cold quinoa… When just about to eat top with a handful of nuts, if you like.

 photo Asian Quinoa Salad4_zpsgijjuqz7.jpg photo Asian Quinoa Salad7_zpsiyerfhuz.jpgWhilst I don’t typically count calories (an obsessive personality means I tend to become focussed on continually reducing my intake), eating a big portion of this makes me feel healthy. I feel satisfied without being full, nourished without feeling deprived. And an added bonus? It can be eaten one-handed at my desk on really busy days. I can see myself eating a lot of this salad!

What’s your favourite take-to-work lunch?

Recipe: Freezer Chocolate-Chunk Cookies

This post comes with a safety warning – do not read if you lack self-control.

 photo Cookies_zpsu63tirlo.jpgBecause having freshly-based cookies available with around 10 minutes notice is a bad, bad thing if you’re trying to get into the ‘slimming’ outfit you bought for a wedding. It turns out I have zero self-control when it comes to these cookies, though it’s not surprising. These are thinner cookies (for UK readers, they’re more Millie’s than Ben’s), chewy on the outside but softer within, and packed absolutely full with chocolate.

I blame exams on the fact that these disappeared unreasonably quickly – two study days a week plus the stress of an impending exam means any kind of sweet treat isn’t going to last long! And (I say defensively) with a stand-mixer it’s all too easy to just whip up another batch whilst on a break from pricing models and credibility theory…

 photo Ultimate Choc Chunk Cookies 11_zpsxafi791w.jpg photo Ultimate Choc Chunk Cookies 12_zpsmhiia8ls.jpgRecipe (makes lots of cookies, on the last bake we got 39 plus plenty of raw cookie dough)

  • 250g butter
  • 220gcaster sugar
  • 250g soft dark brown sugar
  • 2 eggs
  • 415g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp hot water (plus a little more if needed)
  • 1 pinch of sea salt
  • 400g chocolate – here we used a mix of milk and white chocolate (just cheap bars, roughly chopped into chunks)

The dough takes mere minutes to  whip up in a kMix*! Beat the butter slightly until soft, them cream together with the two types of sugar. Crack the eggs into a separate bowl and gradually beat into the butter/sugar mix. Mix the bicarbonate of soda with the warm water, before adding to the mix along with the salt. Stir in the flour and chocolate. Drop large spoonfuls (we used tablespoons) of the mix onto lined baking trays and roughly roll into a ball.

If you’re baking them straight away, pop into the fridge for around 10-15 minutes to firm up before baking for 10 minutes at 180C. If you’re freezing them, freeze on the tray for an hour or so, before removing and freezing in a resealable bag. Bake from frozen for around 12 minutes at 180C.

 photo Ultimate Choc Chunk Cookies 9_zpsvpu4ua8t.jpg photo Ultimate Choc Chunk Cookies 10_zpsqngvkgbm.jpgObviously, you don’t have to make chocolate cookies (though why wouldn’t you?!). What I do recommend is switching out some of the chocolate for other ingredients – we’ve tried nuts (peanuts are especially good if you add a blob of peanut butter to the dough), crystallized ginger and even adding a spot of chopped chilli in. Next on my list is an adaption of these Beer & Bacon Cookies

Are you a cookie fan? Do you think you’d have the self-control to keep a batch in the freezer?!

Recipe: Simple Fennel Pasta

Like many households, I’m sure, pasta is our go-to meal. When we don’t know what to cook, you can bet it will end up involving pasta. Whether it’s my tomato-free bolognese, a decadent carbonara or gut-lining mac’n’cheese, we love the carby-comfort food hit.

 photo Fennel Pasta_zps5mdlg1mw.jpgRecently, though, we’ve been trying to experiment a bit more. When we say “oh, we’ll have pasta” we try to pick out a new recipe, try a new combination. Even, as in this recipe, to try something new with an ingredient we rarely use.

Fennel is something I’m a bit scared of, to tell the truth. I have never liked aniseed, going as far as retching when the Liquorice Alsorts were bought out on family car journeys. It was a Dynamo Pizza (now sadly removed from the menu) that first got me eating fennel – the combination of just al-dente fennel with ham, mozzarella and pomegranate seeds was a delight. And so I agreed to try out this pasta dish. And a few additions later, we have a firm favourite…

 photo Fennel Pasta 2_zpsep5blspt.jpg photo Fennel Pasta 4_zpsbcftekk8.jpgRecipe (to serve 2)

  • 1 tbsp olive oil, plus a little extra virgin olive oil to drizzle before serving
  • 1&1/2 tsp fennel seeds
  • 3 garlic cloves,crushed
  • 1 lemon, both the zest and the juice – if we have half a lemon hanging around in the fridge we’ll sometimes add extra too
  • 1 fennel bulb, finely sliced, fronds (the green flowery bits) reserved
  • 175g linguine
  • 1/3 pack parsley, chopped (I’m not a fan of parsley but it does work here)
  • Parmesan, or other similar hard cheese

Heat the oil in a frying pan cook the fennel seeds until they pop (about 90 seconds over a not-too-high heat). Add in the garlic and allow to cook for a minute or so, but don’t let it colour. Throw in the lemon zest and half the fennel, lower the heat and cook for 10-12 mins or until the fennel has softened – cook the pasta whilst you’re waiting.

Add the cooked pasta to the frying pan, along with a few tablespoons of pasta water (reserve a bit more, just in case). Toss together, along with the remaining raw fennel, parsley and lemon juice. Season well, then pile into bowls, topping with the fennel fronds, a drizzle of oil and a generous serving of parmesan. Perfect with a glass of chilled white wine!

 photo Fennel Pasta 1_zpskq3zsmbc.jpg photo Fennel Pasta 3_zpsdqxh2yaw.jpgWe found this was a gorgeously light pasta dish, yet still full of flavour. The contrasting textures of the pasta alongside the cooked and raw fennel added extra interest. All in all a rather yummy dish!

What’s your favourite pasta dish?

Recipe: Summery Orange & Red Onion Salad

Sweet and savoury combos are something I have always been suspicious of until fairly recently. I’d go as far as sweet chilli sauce, but apple butter on my Pork & Co cob was one step too far. That’s pretty much all changed now (though you can keep your apple butter to yourself!). Be it watermelon and feta, pear and blue cheese, or even the slightly-intimidating cod and pineapple combo at Skosh (full review) I’m on board these days.

 photo Watercress Orange Salad_zpsp6u3ozgt.jpgThis is one of the combos I really, really enjoyed. It’s not even a recipe, more a preparation and assembly of ingredients, but it’s so much more than the sum of it’s parts. Red onions, chilli, watercress, orange – it all comes together to form a really delicious salad that I just couldn’t get enough of.

This made the perfect side to our grilled whole mackerel. We’re trying to get more oily dish into our diets, however salmon is a tad pricey to add into our menu every week. Mackerel on the other hand is a total bargain – two whole ones from Waitrose is under £2, with an extra 20% off on a Friday for cardholders (totally recommend getting one, if purely for the free monthly magazine). If you’re squeamish (*ahem* like W!) then just get the guy/gal at the fish counter to chop the head of for you, and obviously gut it – because no-ones got time or inclination to play with fish innards *shudders*. Simply whack under the grill, flip after around 8-10 minutes and you’ve got great fish. Whilst we did press some spices onto it here, it’s not a fish that absorbs flavour easily so next time I’d just squeeze with lemon/orange and season well.

 photo Orange Chilli Watercress Salad 3_zps9k6cbn3l.jpg photo Orange Chilli Watercress Salad 6_zpssjnte96m.jpgSalad ‘Recipe’ – made enough for two (this one won’t keep well so make right before serving!)

  • 1 bag of watercress (I also like a mix of watercress and spinach)
  • 2 large oranges
  • 1 red chill
  • 1 large-ish red onion

Segment the oranges (we followed this guide – it’s messy!), finely dice the chilli and finely slice the red onion. Toss the onion with the watercress, then scatter with the chilli and top with the orange. Serve with fish, though I imagine it would be great with some grilled chicken too.
 photo Orange Chilli Watercress Salad 5_zpshqbuvcp0.jpg

Are you a fan of sweet/savoury combos? What’s your favourite fish dish?

Recipe: Green-Eggs-and-No Ham (aka Green Veggie Shakshuka)

We’re trying to be a bit more adventurous with our eating at the moment, with at least one new recipe a week. And ideally adding an exciting weekend breakfast into the mix too. This Sunday brunch ticked off the two boxes in one go – and bloody yummy it was too!

 photo Green Shakshuka_zpsugz8fyf9.jpgWith my tomato allergy I’m often looking over enviously at people tucking into their shakshukas – and in all honest the usual tomato-y ones do look delicious. Spicy sauce, gooey yolks, it’s basically my idea of perfection. This is a take on the classic. It’s still nicely spiced, with heat coming from cumin and fennel seeds. There’s a good combination of green veg in there, all adding vitamins as well as bulk and a great texture. The best thing about this dish though is it’s freshness. It feels so incredibly good for you, despite being really rather filling and scattered with a frankly obscene amount of feta.

 photo Green Shakshuka Recipe 2_zpsnvd3na0k.jpg photo Green Shakshuka Recipe 4_zpsbeggr6dp.jpgRecipe (generously serves 2, recipe adapted from Sunday Brunch)

  • ½ tsp each of cumin and fennel seeds (don’t use ground cumin), and ½ tsp of dried thyme
  • 1 onion, finely diced
  • 2 green peppers finely chopped
  • 1 fennel bulb, finely chopped
  • 2 small courgettes, grated (if using 1 large courgette I’d recommend removing the ‘fluffy’ watery centre before grating)
  • 1 fresh green chilli, finely chopped (and deseeded if you don’t want it too spicy)
  • 100ml stock – veg is best here
  • 4 eggs
  • 1 handful fresh coriander, chopped
  • 100g feta cheese

Toast the cumin and fennel seeds in a dry pan (we used a 25cm frying pan which worked well) until they become fragrant (about 1 minute) whilst shaking constantly. Add the oil, thyme and onion, and sauté for 5 minutes until golden.

Put the green peppers, fennel, bay leaf, thyme, parsley and half the coriander into the pan, and continue cooking for another 5-10 minutes until starting to soften. Then add the courgette, chilli and stock – turn the heat down and simmer for around 15 minutes. Make sure it doesn’t burn! By this point everything should be soft but still with a slightly bite. Taste and season if necessary.

Make 4 ‘dents’ in the mixture and crack in the eggs. Cover the pan (foil or greaseproof will do) and continue cooking on a low heat for amount 5 minutes – or until the egg whites are set. If you want your yolks set (and if so I question your sanity!) then cook for a little longer. Crumble over plenty of feta (I subscribe to the more-is-better when it comes to feta!) and sprinkle on the rest of the coriander, before serving with plenty of good toast.

 photo Green Shakshuka Recipe 5_zpspanjej8u.jpg photo Green Shakshuka Recipe 1_zpsdmltbfgu.jpgNot only was this super Instagrammable, it was also super-tasty. Full of veggies too, it was worth the wait on a slightly worse-for-wear Saturday morning. Now to decide what to cook for our next weekend brunch!

Do you have any favourite breakfast recipes? What’s your go-to brunch dish?

Recipe: Satay Veggie Salad

I’ve become a real lover of salads this summer. Don’t get me wrong, serve me up a bowl of the classic leaves, cucumber, onion combo and I won’t exactly be toooo impressed, but a bowl of this? I’ll be one happy girl! A substantial bowl of crisp veggies, dressed in some kind of yummy sauce, can make the tastiest of dinners. It needs a mixture of tastes, textures and colours, a dressing that will make it sing.

 photo Radish Salad_zpshtzieibl.jpgI tend to prefer Asian flavours to my salads – chilli heat, lime zing, saltiness from soy or fish sauce. Here I’ve added peanut butter to the mix – because peanut butter. Pretty much anything is made better with peanut butter. Based on this recipe from Waitrose, it’s crunchy, spicy, creamy, salty, zingy and totally fresh and flavourful. Delicious!

It’s also super simple to whip up – and I’ve made it even easier using Very Lazy pastes. These are perfect for stress and hassle-free cooking. I’ve previously only really used them in curries and stir-fries, but they actually work perfectly in salad dressings too. A win in my book, there’s little I hate more than peeling and chopping ginger!

NB: this does work out well as a lunchbox dish, but I’d leave out the cucumber and keep the dressing separate until you’re ready to serve.

 photo Satay Veggie Salad 15_zpspwl1xu1e.jpg photo Satay Veggie Salad 13_zps3xcs4eoo.jpg photo Satay Veggie Salad 8_zpszhg4k9lk.jpg photo Satay Veggie Salad 6_zpsbyk3rnbk.jpgIngredients (Serves 3 generously as a main, or 2 dinner & 2 lunch portions)

  • 3-4 tbsp light soy sauce
  • 1 tsp fish sauce
  • 2 tbsp smooth peanut butter
  • 2 limes, zest and juice
  • fresh ginger (about the size of your thumb), grated or finely chopped (or use the everso useful Very Lazy paste – you could even do the same for the chilli too!)
  • 1 fresh red chilli (remove the seeds if you’re a little scared of heat!)
  • 1 tbsp runny honey (I’d get some cheaper stuff, anything ‘nice’ tastes too much of honey in this)
  • 1 pack of radishes
  • 1 chinese leaf lettuce
  • 1 bunch salad onions (around 5-6)
  • 3 large carrots
  • 1/2 cucumber (I didn’t include this in the one I photographed, but it adds a nice freshness!)
  • 1 pack coriander

Prep the veggies – finely slice the radishes and onions, then shred the lettuce. Use a julienne peeler to cut ribbons of the carrot (peel first), then use a veg peeler to gain fine slices of cucumber (discard the watery middle). Chop the coriander.

Then make the dressing. Pop the peanut butter into a small bowl with the lime zest and the finely chopped chilli, then gradually beat in the soy sauce – I find using a fork best for this. Add in the rest of the ingredients, mixing well. Toss together with the veggies, then serve immediately.

 photo Satay Veggie Salad 3_zpsurchabcb.jpgIt makes an amazing side to grilled satay chicken (I have a recipe I need to photograph and blog), but I also love it with cold prawns, or even some baked salmon. Or if I’m having it on it’s own, I like to add some extra nuts for a little additional protein, possibly some blanched and cooled soy beans too.

Yum yum!

*Some products were received from Very Lazy in exchange for a recipe, though all opinions are (as ever!) my own.

Are you a salad fan? What’s your favourite combo?

Recipe: Vegan Chickpea & Coconut Curry

Now, I’m not a vegan, I’m not a vegetarian. I love meat, and I also find I need it in my diet. When I was in my poorest years of university I rarely ate meat and it showed – I was tired, grumpy and I just didn’t function as well. That said, over the last year or so I’ve been pushing myself to cut out meat more. At least one meal a week is veggie, and I try my hardest not to eat meat for weekday breakfast and lunches (unless I’m taking leftovers in a lunchbox).

 photo Vegan Curry_zpsvpescgd7.jpgAnd do you know what? I’ve really enjoyed it. We’ve made some absolutely delicious recipes that have become firm favourites – and this is one of them. I’ve had it sitting in my drafts for a while (hence the slightly over-edited photos, shooting at 8pm in February wasn’t easy!) and yet I’m not sure why. It’s delicious! Creamy and hearty, whilst still being light and healthy.

If you want to up the vitamins even more, you could make with a tin a chopped tomatoes (or add some fresh ones) but for obvious reasons I don’t! It’s also good with sweet potatoes or butternut squash – in the photos here I added a small potato that needed using up. Of course, if you aren’t a vegetarian or vegan it would be delicious with meat. I’ve added some leftover roast chicken with great results! Non-vegans could also replace the coconut milk with a few spoons of natural yoghurt.

 photo Vegan Chickpea Curry 5_zpslc5mxyxl.jpgIngredients (makes 4-5 good-sized servings – enough for a dinner and a few days lunches for the two of us, it freezes well too)

  • 3 white onions
  • 2 sticks celery
  • Ginger (around the size of your thumb, peeled)
  • 1 red/yellow/orange pepper
  • 6 cloves garlic (reduce if you’re not a huge fan!)
  • 1 chilli (taste it to test how hot it is!)
  • Spices – I used 1 large tsp each of mustard seeds, cumin seeds, tumeric, garam masala, ground coriander, and ground fenugreek, but even a few spoons of curry powder will do!
  • 2 tins of chickpeas
  • 50g dried lentils
  • Any veg needing using up – sweet potatoes, squash etc.
  • 500ml vegan-friendly stock
  • 1 tin of coconut milk
  • 1 small bag of spinach, chopped, or 5-6 cubes of frozen spinach (if using frozen spinach, be wary about freezing leftover portions!)
  • 1 pack fresh coriander, roughly chopped

Roughly chop 2 of the onions, the celery, ginger, pepper, garlic and chilli. Fry in a little oil for 5 or so minutes until softened, then tip into a blender and blitz until smooth. Meanwhile finely slice the remaining onion and fry until starting to soften. Add the spices and fry for 2-3 minutes or until aromatic and toasted. Add the puree, along with the chickpeas, lentils, veg and stock before simmering for around 30 minutes. At this point, most of the stock should have evaporated, though if it’s starting to catch add a little more.

Stir through the coconut milk gradually (so it doesn’t split) and warm on a low heat for around 5 minutes. Add the spinach and most of the coriander. Continue cooking until the spinach is wilted, check seasoning, and then served garnish with the remaining coriander and some almonds, if liked.

 photo Vegan Chickpea Curry 1_zpsrxlcuknv.jpgHere I’ve served with cauliflower rice (simply whizz up some raw cauli in a mini-chopped, then fry with a little garlic for around 5 minutes or until cooked), but my favourite is to toss florets of cauliflower with a little oil and some tumeric, then roast for 20 minutes. Yum! If course, you could use normal rice too – and I can never say no to a good naan bread…

What’s your favourite curry recipe? What veggie meals do you recommend?

Recipe: Herby Quinoa Salad with Nuts, Feta & Pomegranate

This is one of my favourite salads at the moment. Quick and fuss-free to make, goes with most things, travels well in a lunchbox. It’s also full of fresh ingredients and pretty damn good for you. No oily dressing, just a spot of feta cheese (which could be removed if you wanted the veganise the recipe – though as a cheese fan I think I’d miss it too much!). Plus it looks super pretty and is really rather Instagrammable – what more could you want in a recipe?!

 photo Quinoa Salad_zpshgf1hlnd.jpgWe quite often serve this with grilled meat (turkey and lamb work particularly well, especially in a harissa-style marinade) or some homemade falafel, but I also love it on it’s own, perhaps with some carrot sticks and hoummous to snack on later in the afternoon. The only thing I will say is it’s best to serve it at room temperature – when fridge cold I find the quinoa can be a little stodgy in texture.

Recipe

  • 250g quinoa (I prefer to use a mix of white, black and red quinoa – it seems to have a better flavour and texture)
  • 1 small red onion
  • 50g feta cheese, crumbled
  • 1 small pack of pomegranate seeds (I find them cheaper than prepping your own)
  • 50g toasted flaked almonds
  • 50g pistachios (unsalted)
  • 1 pack each of coriander and mint
  • Juice of 2 lemons
  • Juice of 1 lime
  • 1 pinch each of sugar and salt

Cook the quinoa, following the instructions on the packet. I tend to pop it into a pan with twice the amount of cold water, bring to a simmer and cook for 15-20 minutes until the water is all absorbed. Let it cool completely.

Finely chop the onion and the herbs. Mix the citrus juice with sugar and salt. Mix everything together with the quinoa, adding more feta if you’re greedy like me. This keeps for a good 3-4 days in the fridge, in fact I find it tastes better the day after being made.

 photo Herby Pomegranate Quinoa Salad 8_zpsoewoohnx.jpg photo Herby Pomegranate Quinoa Salad 7_zps9e8wr6ui.jpgPS – in the photos on this post I’ve drizzled it in a simple yoghurt dressing (1tbsp yoghurt, black pepper, pinch of salt, pinch of cumin) as we’d miscalculated the amount of lemons we needed to buy and it was a little dry. It’s not entirely necessary so no worries about adding a dressing.

I’ve already earmarked this as my go-to recipe for picnics and barbecues this summer – I can imagine I’ll be making it lots!

What’s your favourite summer salad recipe?

Recipe: Cinnamon Buns

I think Cinnamon Buns are one of my all-time favourite sweet treats. It has to be good though – a flaky supermarket cinnamon swirl won’t cut it. It needs to be soft and bready, heavily spiced, sweet, sticky. There’s a Swedish Cafe in Putney that makes insaneelyyyy good ones (Blabar is also damn Instagrammable!) and quite honestly it’s a good thing we’re moving a teeny bit further away. Longer walk = more room for cake, right?!

 photo Cinnamon Rolls_zpseyjrrgca.jpgOne thing I’ve never done, however, is bake my own. Up until a few weeks ago that is! I’ve always shied away from sweet bread recipes. Enriched doughs tend to be horribly sticky and my slightly intolerant nature means I’m likely to swear and strop at it rather than lovingly knead until smooth. I subscribe to the generally knead-free bread bible written by James Morton, but this approach doesn’t exactly work for sweeter recipes.

 photo IMG_8322_zpsaizebahe.jpgEnter my new Kenwood kMix Stand Mixer.*

The dough hook means I don’t need to get up close and personal with sticky dough, my worksurfaces stay smear-free and I genuinely get to keep me cool. A definite bonus given this last week of heat – kneading dough is the last thing I want to be doing! However if you don’t have the lifesaving mixer, simply knead by hand for 15-20 minutes until smooth…

 photo Cinnamon Buns 19_zpsjkzjxhju.jpg photo Cinnamon Buns 6_zpsish6ndaw.jpgThe end result is a soft, bread-y roll, heavily spiced, sticky-sweet and totally delicious. I enjoyed mine for dessert, for breakfast, as a snack. Warm, cold, alone, with ice-cream, dipped into hot chocolate. All delicious. Very addictive. You have been warned!

Ingredients (Made 8 hugeeee ones)

  • 65g caster sugar
  • 50g unsalted butter, at room temperature
  • 325g plain flour
  • 10g dried instant yeast
  • 1 medium egg
  • 100ml “blue” (full fat) milk
  • 45ml single cream – mix together with the milk
  • Filling: 40g caster sugar, 60g unsalted butter, 2 tablespoons ground cinnamon
  • For glazing: 1 medium egg, 30ml golden syrup, 2 teaspoons caster sugar

Make the dough: beat the sugar and butter until light and fluffy. Beat in the egg. Mix the flour, a pinch of salt and the yeast together. Gradually add the milk and cream, and the flour mixture, alternating and mixing well. The dough will be sticky! Then knead until smooth. Cover with a clean tea towel leave to rise for an hour before rolling out to a rectangle (around 1.5cm thick).

Fill and shape: beat together the sugar and butter for the filling until light and fluffy. Spread over the dough and sprinkle with cinnamon. Use a knife to cut the dough into strips, around 1.5cm to 2cm wide. We went for 2cm and they were a little big for my liking! Roll up the strips like a snail and place on a baking tray (line with greaseproof!). Leave to rise for around 45-60 minutes, then brush with beaten egg and bake for 15-20 minutes at 200C.

Glaze: mix the golden syrup with an equal amount of water. Brush over the rolls, sprinkle with the sugar and allow to cool slight. Best eaten within a day or so – though they freeze quite well (and make a good on-the-go breakfast…).

 photo Cinnamon Buns 20_zpsircskul6.jpg photo Cinnamon Buns 12_zpsblutyly7.jpgNow, whilst I wish I could take all the credit, this recipe was inspired by The New Nordic (the perfect coffee table book!); I’ve removed the cardamon as I’m not the biggest fan, cut down the sugar a little and of course upped the cinnamon! Yum, yum yum! I’m craving these right now as I sit here typing!

What’s your favourite sweet treat?