A Cornish girl's food adventures

Tag: spices

Fig, orange and cardamom tarts

Fig, orange and cardamom tarts

I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends […]

Vegan rhubarb and ginger cake

Vegan rhubarb and ginger cake

I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]

Chipotle lime hummus

Chipotle lime hummus

Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick!
I roast my garlic by just popping a few cloves into the oven when I’m cooking other things, so that I don’t have to turn the oven on for just the garlic but otherwise it should take 15-20 minutes at 170°c, until it becomes soft, sweet and caramelised.
If you haven’t got the time or the inclination to roast the garlic then you can use 1 clove of raw garlic instead, although this will give a slightly stronger garlic flavour.

Ingredients
2 cloves roasted garlic (see note above)
1 can chickpeas, drained
2 tbsp olive oil
juice of 2 limes
1 tbsp tahini
1 – 1 1/2 tsp chipotle powder (depending on how spicy you like things)
water and seasalt to taste

Put everything apart from the chipotle, salt and water in blender and pulse until everything is smooth. Add the chipotle and salt to taste, a teaspoon of spice is usually enough for me but you can add a little more if you like. Use a splash of cold water to thin out the hummus to your preferred consistency. Serve with warm pitta bread and crudites.

Roasted veggie grain bowls with creamy tahini dressing

Roasted veggie grain bowls with creamy tahini dressing

This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]

Jackfruit pancakes

Jackfruit pancakes

Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I […]

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January!
This rich, creamy cheesecake is the perfect dessert for this time of year and it’s full of festive flavours. It’s also a handy way to use up any leftover mincemeat that you might have hanging around.

Ingredients
200g biscuits (anything you like but ginger nuts or speculoos are nice)
100g butter
600g cream cheese
100g sugar
3 eggs
100g sour cream
1 tsp vanilla paste
1 tbsp rum (or brandy)
200g mincemeat
dark chocolate decorations

Start by lightly greasing a spring-form cake tin and securely wrapping the base of it with foil. Pre-heat your oven to 170°c. Crush the biscuits and melt the butter before combing the two. Press this mixture firmly into the base of the tin, pushing it slightly up the sides. Pop this in the fridge to firm up whilst you make the filling.
Put the cream cheese and sugar in a large mixing bowl and beat them together until they are smooth and creamy. Add the eggs, one at a time, beating well after each one. Mix in the sour cream, alchohol and vanilla, making sure that it is well blended. Stir in the mincemeat by hand and then pour the mixture over the biscuit base. Give the tin a little shimmy to level things off before giving it a couple of sharp taps to knock out any excess air bubbles. Put the tin in a bain-marie and bake the cheesecake for about 1 hour.

 

 

Once it’s done it should have a little wobble in the middle but be a little puffed up and a little golden around the edges. Turn off the oven and take the cheesecake out of its water bath but leave it in the oven to cool. Once it’s room temperature move it to the fridge to chill for several hours, preferably overnight.
To serve, carefully remove the cheesecake from the tin and add a few dark chocolate decorations and perhaps a touch of sparkle to the top.

Gingerbread truffles

Gingerbread truffles

Spending the first few years of my life living in Germany has definitely had a big influence on the way I celebrate Christmas. Even the baubles hanging from my tree are the ones that I inherited/pinched from my mum which she bought when we lived […]

Gingerbread granola

Gingerbread granola

I might have mentioned this before but my family doesn’t eat Christmas dinner (we have it on Christmas Eve instead) but we do enjoy a Christmas day brunch before the present opening begins. And this is the perfect recipe to kick off the big day. […]

Pear, chocolate and ginger plait

Pear, chocolate and ginger plait

Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?).
Buttery, crispy, flaky pastry wrapped around a filling of sweet pear, rich chocolate and warming ginger – this is just delicious at this time of year. And it really is so quick to make, it’s a perfect last-minute pudding but it look fancy enough to show off to your dinner guests. I really can’t recommend this recipe enough!

You can use dark or milk chocolate for this – I prefer dark though.

Ingredients
serves 6
375g ready-made, ready rolled puff pastry
500g pears (about 5-6)
75g chocolate, roughly chopped
2 tbsp crystallised ginger, finely chopped
2 tbsp sugar
2 tbsp cornflour
egg wash
Demerara sugar

Pre-heat your oven to 220°c and line a baking tray with baking parchment.
Peel, core and chop the pears into bitesize chunks. Combine this with the roughly chopped chocolate, ginger, 2 tablespoons of sugar and the cornflour in a mixing bowl.
Un-roll the pastry and pile the filling mixture along the centre of it. With the short edge of the pastry facing you, make cuts along each of the long edges, about a third of the way in, at approximately a 45° angle upwards. Cut out and discard the corner sections.


Fold the top and bottom ends over the filling and brush them with the egg wash. Wrap the edge pieces over the filling, alternating them and bushing with egg wash as you go to ensure that they stick, creating a plaited effect.
Give the whole thing a final glaze with the egg wash and sprinkle it with a little Demerara sugar to give a crunchy finish. Bake the plait for 30-35 minutes, until the pastry has puffed up, covering with a piece of foil if it starts to get a little too brown on the edges. Serve warm with a dollop of clotted cream.

Squash & apricot loaf

Squash & apricot loaf

What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots? This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. […]