As far as I’m concerned shortbread of any description is pretty irresistible but this recipe is especially so. These biscuits are buttery and crumbly with the luxurious touch of rich dark chocolate. The combination of tender coconut, warming crystallised ginger and zingy lime is just […]
Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat!
Anyway, we’ve returned to the UK and somehow it has become winter whilst we were away. The weather is cold and grey and generally pretty miserable. I am not impressed by it. So I thought this week I would do a round-up of some of my favourite recipes for comfort food to chase away the winter-blues.
First up we have a deliciously hearty sweet potato and miso soup, perfect for a warming lunch or cosy supper. I like to make a big batch of this on a Sunday and then it lasts me through the week.
Next up is one of my absolute favourite veggie main courses, ideal for serving as a Sunday lunch, squash and sage galettes. The flavours are wonderfully Autumnal and I’m a sucker for a buttery pastry crust.
For a rich and luxurious dinner you could do a lot worse than this souffle seafood pie.
If you’re in the mood for a lazy and indulgent breakfast then I can highly recommend starting your day with a chocolate chili cinnamon roll and steaming hot cup of coffee.
And obviously chilly evenings mean cosy puds and this butterscotch apple cake fits the bill perfectly!
So snuggle-up and stay warm with plenty of delicious food.
I love a recipe that’s accidentally vegan. I often find that they tend to be the least ‘detectably vegan’ recipes too. These only came about because I had a batch of applesauce that I desperately wanted to get out of the freezer to make way for something else.
These muffins are soft and tender from the spelt flour and packed with rich chocolatey flavour. they’re a delicious anytime treat.
250g spelt flour
250g apple sauce
35g cocoa powder
65ml maple syrup
1 tbsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1 tsp coffee powder dissolved in 100ml hot water
50g chocolate chunks
Pre-heat you oven to 180°c and line a muffin tin with wrappers.
Sift together all of the dry ingredients, except for the chocolate chunks, into a large mixing bowl.
Mix together the apple sauce, oil, maple syrup and coffee in a separate bowl or jug, ensuring they are well blended. Stir this wet mixture into the dry ingredients, so that they are just combined. Don’t be tempted to over-mix the batter, it’s fine if it’s a little lumpy. Fold in the chocolate chunks.
Spoon the batter into the prepared tin and bake the muffins for 18-20 minutes until they are risen and feel springy to the touch.
I am pretty certain that I could eat my body weight in nut butters (sometimes straight from the jar). The problem is that so many of them are made with palm oil. I do try really, really hard not to buy products that use palm oil, which means that a lot of them are off the market to me, including Nutella (sob!). I do sort of miss the days when we lived in the US and I could just pick up a jar of peanut butter from Trader Joes confident in the fact that it was made with just one ingredient – nuts.
There really isn’t anything else you need to put in peanut butter unless you want to twiddle with the flavours a bit. Which is exactly what I’ve done here, adding a dash of cinnamon to the almond butter and some cocoa to the hazelnuts.
You may want to turn off your food processor intermittently whilst you make the nut butters to prevent it from getting too warm.
makes 1 jar
1/2 tsp cinnamon
1 tbsp cocoa
2 tbsp soft brown sugar
Toast the nuts for 10 minutes at 180°c, keeping them separate. Place the hazelnuts in a clean tea towel and rub them to loosen and remove some of the skin but don’t worry if some of it is a bit stubborn.
When the nuts have cooled a bit place the almonds into the bowl of a food processor and blitz them at full speed. Scrape down the sides of the bowl at regular intervals and keep blitzing until the nuts release their oil and transform into a thick smooth paste. Add the cinnamon and blend it in. That’s the almond butter done, set it aside and clean out the food processor so that you can start the hazelnut butter.
Do the same thing with the hazelnuts as you did with the almonds, blitzing them in the food processor until they are reduced to a thick smooth paste. Add the sugar and the cocoa powder and blend them with the hazelnut paste.
Transfer the two spreads to a clean jar, swirling or layering them as you like.