Christmas Pudding for Stir Up Sunday!

Today is Stir Up Sunday – the official day to stir together a delicious mix of dried fruits and spices to make your Christmas pudding. Every year the last Sunday in November, the last Sunday before the start of advent, is the official day to make your xmas pud. It is a tradition that has been going on for decades, possibly centuries, and one I hope continues for many more to come. I love the thought that today people all over the country are today making a pudding for their friends and relatives to eat and enjoy on Christmas day. It’s the kind of unity and homely food based tradition that I love.

Christmas pudding is not too dissimilar to Christmas cake. Your soak your fruits in alcohol before using them, like a Christmas cake, but then combine this mix into a spiced breadcrumb and suet batter. I always made my own breadcrumbs from crumbling up some gluten free bread and use frozen grated butter in place of the suet (which is usually coated in wheat flour). This fruity, spicy mixture is placed into a pudding basin and part boiled, part steamed for several hours to create a densely fruited, rich, spicy and incredibly moist fruit pudding. It has all the flavours of Christmas cake only in a squishier, softer and more intense form. The pudding mix doesn’t look all that appetising before it’s steamed, but it transforms into a lovely dark and sticky pudding after its steaming session. You get the added bonus of it filling the house with a fabulous rich and spicy Christmas scent as it happily simmers away.

 

Like Christmas Cake, the pudding is kept for several weeks to allow the flavour to mature and develop. Then on Christmas day the pudding is heated, doused in Brandy and set alight! The lights are quickly turned down and people ‘ohhh’ and ‘arrrrh’ as wispy blue flames dance around the pudding creating a spectacular end to the Christmas meal. There can’t be many foods that people look forward to intentionally setting on fire! The only other one I can think of is Baked Alaska and that’s more of a gentle torching rather than dousing it in a flammable liquid and setting it alight! However, the actual flames last mere seconds, so no harm comes to the pudding itself, its too moist to get scorched or burnt.

The pudding requires 5 hours of boiling/steaming, but don’t let that put you off. As long as you check the water level a couple of times during cooking, it can be left to its own devises. It’s quite relaxing pottering around the house and listening to it gently simmering, filling the kitchen with the warm spicy note of Christmas. I always like to line the base of the pan I steam it in with some paper. This protects the pudding from the direct base heat of the pan and stops it making too much noise from the pudding basin hitting the side of the pan as it simmers. It’s a great way to make use of some of the tedious junk mail and unwanted catalogues that always get pushed through the letterbox at this time of year.

 

This year I decided to place a thin slice of orange at the base of my pudding, which I hope will give a pretty top when turn out. I’d only got the one orange and when I came to slice it I found it was rather a unique orange in that the inner segments formed more of a random mosaic pattern than the usual triangular segments! While not quite the effect I was after, I think it will certainly look pretty on the pudding so I used it anyway. I’ll let you know how it turns out! Right now it’s wrapped up tight and awaiting its final steam on Christmas day.

Gluten Free Christmas Pudding

Ingredients

230g raisins
125g sultanas
50g glace cherries (check they are GF)
Zest of 1 lemon
Zest of 1 orange
100ml Brandy (I used Amaretto)
20g chopped pecans
50g grated frozen butter
30g gluten free brown breadcrumbs (crumbled from 1 slice of GF bread)
50g gluten free plain flour
90g dark soft brown sugar
½ tsp mixed spice
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground star anise (or clove)
½ tsp salt
2 eggs, lightly beaten

Method
The day before (or up to 3 days before), chop the cherries in half and place into a bowl along with the rest of the dried fruits. Grate the orange and lemon zest over the top and pour in the Brandy. Give everything a good stir, cover the bowl with clingfilm and set aside for 24 hours (or up to 3 days) to allow the fruits to plump up and absorb some of the Brandy.
The next day, place all the remaining ingredients into a large bowl. Add the soaked fruits, scraping in any leftover juices. Mix together lightly with a wooden spoon or spatula until everything is evenly combined.
Place a small disc of parchment paper in the base of a 1½ pint pudding basin. Place a thinly sliced disc of orange in the base (optional).

Fill the basin with the pudding mix, pressing down lightly. Place another disc of parchment on top and cover the top of the basin with a sheet of foil that you have folded a pleat into the middle of, to allow the pudding to rise during steaming.
Tie a long strip of string around the top rim of the pudding and then secure it over the top of the basin from one side to the other to form a string handle. (This will help you retrieve the pudding from the pan later without burning yourself).
Lay sheets of newspaper (or junk mail) in the base of a large saucepan. (This protects the base of the pudding from the direct heat from the stove and stops it rattling around inside your pan.) Place the pudding on the papers before filling the pan with boiling water from the kettle, until it reaches halfway up the side of the pudding basin.
Bring the water to a boil, then reduce to the merest of simmers, cover with the lid and leave to simmer gently for 5 hours. It should be barely bubbling.
Every 2 hours lift the lid of the pan to check the water level. Add more boiling water if it’s looking low.
Once the 5 hours is up, lift the pudding out of the pan with the help of the string handle. Place on a cooling rack, remove the foil and leave until cool. Leave it in the basin and with the parchment disc still on top. Once cooled, wrap the whole pudding, basin and all, tightly in clingfilm and store in a cool dark place until required, the longer the better.
On Christmas Day, steam the pudding again for 2 hours to heat through thoroughly. Turn out onto a serving plate that has a rim. Carefully warm a ladleful of Brandy, then set light to it with a match or lighter and quickly pour it over the pudding to flambé. Serve with Brandy butter, Brandy cream or custard once the flames have extinguished.
Makes 1 pudding, to serve 6 – 10 people

The Red Deer, Sheffield Review

The Red Deer is located just off West Street in Sheffield City Centre. My boyfriend A and I were trying to think of somewhere new to try for dinner and a quick internet hunt revealed the Red Deer as a good place to try.

The pub is quite traditional and olde-worlde inside, a wooden bar, little stools nestled around wooden tables and a range of local ales. Instead of feeling dated, this gave it a relaxed and cozy atmosphere.

The menu consists of a range of classics – fish & chips, sausage & mash and burgers, but with a few more modern dishes thrown in – sweetcorn fritters and crab linguine. Their menu mentioned gluten free bread, so I was sure they would have some awareness of coeliac disease. I talked through the menu with the bar staff who checked with the chef what could be made gluten free. I was thrilled to discover that their chips/fries were gluten free as they had their own separate fryer! I knew instantly I wanted some, as it’d been months since I’d had proper chips. The lighter bite options included nachos topped with a bean chili, which always used to be a favourite of mine. Sadly the nacho chips themselves weren’t GF, but they were more than happy for me to have the bean chili with chips instead of nachos.

While we waited for the food I noticed they had a stack of board games set to one side, which people could help themselves too if they wished. Indeed, a group of students behind us were enjoying a heated game of Risk, stopping only for beer refills and extra chips. I thought this was a lovely idea.

When our food arrived I was delighted to see that they had layered the chips with the bean chili, cheese and spicy jalapenos just as if they were nachos. I was expecting chips, on one side and chili on the other but this was much better. It also came with all the usual accompaniments of sour cream, salsa and guacamole. I was one happy girl and the chips were lovely. I admit not a patricianly healthy meal, but for a treat it was delicious. I mentioned to the staff when he came to collect they plates that they should offer chip nachos on their menu, and he said the chef had said the same!

 

My boyfriend A had chosen a burger, topped with a large field mushroom. He too was pleased with his freshly cooked chips and bowl of chunky coleslaw. He was also highly impressed with the bun the burger in; it was a slightly toasted good quality white roll, rather than the usual pappy sugary burger bun.

 

We stayed chatting for over 2 hours and at the end of the night we agreed we’d be making many a return visit. The food, like the surroundings, is simple and rustic but simple things done well are always highly enjoyable.

(Apologies for the quality of the photos, it was dark and they were taken on my phone)

And Now For Something Completely Different

* It’s Stir Up Sunday – Christmas Pudding making day on Sunday 24^th November, so get preparing! Here is a link to my GF ChristmasPudding that I make every year.
* Also, don’t forget to feed your Christmas cake with a bit of booze and tuck it away again for another fortnight.

Banoffee but not as you know it! Banana & Coffee Bundt Cake

Did you know that 15^th November is National Bundt Cake day? One of my fellow bloggers Mary of The Food Librarian is posting a different Bundt cake recipe every day in the run up to 15^th. It’s an amazing (not to mention delicious) feat to undertake and she has done similarevents in previous years. Seeing so many Bundt’s got me wanting to bake my own and join in the baking fun and so I give you my Banoffee Bundt Cake!

 

Banoffee is instantly associated with banana and toffee, but I have often wondered ‘why does it have to be toffee?’ Banana and coffee combined would also be Banoffee, although I admit slightly less conventional. Some people may not like the sound of banana and coffee together, but let me assure you it works. Bananas are naturally very sweet and although often associated with other sweet toffees and caramels, they go equally well with darker, more bitter flavours – who doesn’t love bananas and dark bitter chocolate together? Well coffee works just the same!

 

This recipe is jam-packed full of banana, 4 whole large bananas in fact. It also contains no butter but instead relies on a little oil and Greek yoghurt, not to mention all that banana, for moistness. This also means it would be very easy to make this cake dairy free if needed, by simply using a non dairy yoghurt (check your dark chocolate is dairy free too, most good ones are).

 

The cake has quite a close texture, dense but not stodgy or heavy, more like a pound cake. It’s moist and tender from all the banana and not overly sweet, as there is not too much added sugar, the main sweetness coming from the bananas themselves. I wanted the banana flavour to really shine and so resisted my urge to pile in the spices and instead used only a little vanilla and some dark chocolate chips, which I always adore in banana cake.

The coffee element is present as a coffee glaze, which adds both sweetness and then a slight smoky bitter coffee note which works surprisingly well with the sweet banana and gooey dark chocolate chips. It makes it just that little bit more sophisticated and adds a note of interest.

 

There is something homely and comforting about banana cake, I ate one slice and promptly went and cut myself another. As this recipe quite low in fat I didn’t feel too guilty. Feed it to your friends and see if they can work out what the Banoffee twist is! I plan to submit this post to Mary for her Bundt cake round-up. Will you be baking a Bundt cake for National Bundt Cake day? What would be your chosen flavour?

(Banoffee) Banana & Coffee Bundt Cake

Ingredients

400g (3-4 large) overripe bananas, peeled weight
2 eggs
70ml vegetable oil
125g soft brown sugar
80g dark chocolate chips
90g thick Greek yoghurt

1 tsp vanilla

240g white rice flour

40g potato starch

20g tapioca starch
1 tsp baking powder

½ tsp bicarbonate of soda

Coffee Glaze

1 tsp instant coffee

1-2 tbsp water

150g icing sugar

Banana chips to decorate

Method
Preheat the oven to 180C. Oil a 9-10inch wide Bundt tin and set aside.

Mash the bananas with a fork until very soft and mushy.
In a clean bowl, whisk together the eggs, oil and sugar until combined and starting to go slightly paler and bubbly, about 1 minute.
Stir in the banana mush, yoghurt, vanilla and chocolate chips.

Sift the baking powder, bicarbonate of soda, rice, potato and tapioca flour over the batter and fold together using a spatula until a sloppy but thick cake mix is formed.

Pour the cake mixture into the tin and bake for 45-50 minutes until well-risen, golden brown and cracked along the top. Test the middle is cooked using a skewer, but be careful not to hit a chocolate chip.
Leave to cool in the tin for 20 minutes before turning out on to a wire rack to cool completely.

Coffee Glaze

Dissolve the instant coffee in 1 tbsp water. Add the icing sugar and mix together well until a thick, yet pourable icing is created. Add a few more drops of water if necessary to create the desired consistency. It should be spreadable without being runny.

Drizzle the icing over the top of the inverted, cooled cake, letting it slowly drizzle down the sides of the cake.

Decorate with a few crushed banana chips if desired.

Eat and enjoy.

Gluten Free Ginger Christmas Fruit Cake

It’s that time of year again, time to bake the Christmas cake!! I’ve always baked my own Christmas cake, even in my pre-coeliac days. There is something magical and special about preparing the fruits, soaking them in booze and then baking them into a dark spicy cake that is so traditional and ritualistic that I always look forward to it. Plus as the cake bakes you get the most divine aroma of warm fruits, black treacle and spices wafting through the kitchen that it instantly makes me feel all warm and cozy. Knowing that you are preparing food for your family to share and enjoy, and the love and time that goes into making it make it all the more special.

Each year I try and give the cake a bit of a different twist. Last year I replaced the brandy with rum and use some ground cardamom in the spices, this year I decided to give it a warming twist of ginger. I stirred a generous amount of crystallised ginger into the fruit mix and upped the ground ginger in the cakes spice mix. I also used satsuma zest and juice in place of my standard orange and replaced sultanas with dates. Ginger itself adds a peppery warming heat, which I felt would work well in a Christmas cake. I can’t wait to taste it on Christmas day and find out if it comes through.

I left my fruits soaking for a whole week, preparing them one weekend and baking the cake the next. During this time they soaked up the booze and fruit juice and became wonderfully plump and glossy. The zest, fruits and brandy created quite a heady aroma that I was half tempted to forgo the cake and eat spoonfuls of the fruit mix on its own but I managed to resist.

My cake is now snugly tucked away and awaiting its first feed of brandy in a few days time. Nearer Christmas I have the fun challenge of decorating it. I was stuck for ideas this year, but my grandmother has suggested a penguin which I think it a lovely idea. I’ve not planned a design yet, you’ll have to wait until nearer the time to find out if I managed it.

Do you bake your own Christmas cake? Are there any special family traditions you MUST do around this time of year to get into the festive feeling?

Gluten Free Ginger Christmas Fruit Cake

Ingredients – Soaking Mix

170g raisins

100g dates

65g dried apricots

50g crystallised ginger

50g dried cranberries

Zest of 1 lemon

Zest of 1 satsuma (or ½ orange)

50ml brandy

40ml satsuma or orange juice

Ingredients – Cake Mix

140g gluten free plain flour

15g tapioca starch

20g ground almonds

120g dark soft brown sugar

120g unsalted butter

1½ tsp ground ginger

1 tsp mixed spice

1 tsp ground cinnamon

40g black treacle

2 eggs

(pre soaked fruit mix – above)

Feeding

30ml brandy once baked & additional for feeding

Soak the Fruit

Place the raisins and cranberries into a bowl. Chop the dates and apricots into pieces the same size as the cranberries and slice the crystallised ginger into small cubes.

Grate over the zest of the lemon and Satsuma. Squeeze the juice from the satsuma and add to the brandy. Pour the liquid over the fruits and stir to coat.

Cover the bowl with cling film and leave the fruit to soak for at least 24hours and up to 1 week, in a cool place to allow the fruit to plump up and absorb the brandy and fruit juice. I left mine for 5 days and stirred it twice in this time.

Bake the Cake

Lightly grease a 6.5inch/15-16cm deep round spring form tin. Line the base and sides with greaseproof paper, letting the paper rise about 1 inch above the rim of the tin. Preheat the oven to 140C or 120C fan.

Weigh all the cake ingredients, expect the pre soaked fruit, into a bowl and mix with a hand mixer until well combined.

Add the pre soaked fruit, including any remaining juices and fold together using a spatula.

Spread the mix into the tin, pressing down gently. Create a small dip in the middle of the cake to allow the mixture to rise into a flat, level surface on baking.

Bake in the oven for 2hours 10minutes until browned and quite firm to the touch. Allow to cool in the tin for 20 minutes before pricking the surface of the cake and drizzling over 30ml more brandy. Cover the cake and leave to cool in the tin before unmolding. Leave the greaseproof paper round the cake and wrap it tightly in clingfilm. The longer the cake has to mature the more developed in flavour it will be.

Every 1-2 weeks carefully remove the clingfilm from the cake and drizzle over a little more brandy. This is known as ‘feeding the cake’ and will ensure a richer and moister flavour and texture to the cake. (This is non essential though)

Makes 1 x 6.5ch cake

When Ready to Decorate

Ingredients - Decoration

500g fondant icing

250g marzipan

2 tsp brandy

Food dye to decorate

Ribbon

Trimming and Decorating the Cake

When ready to decorate, peel away the greaseproof paper and carefully level the surface of a cake using a bread knife. Fill in any tiny holes with fruit taken from the off cuts of cake.

Place the cake on a 7-8inch cake board that has a few dobs of royal icing on it, to keep the cake in place.

Roll out the marzipan and use the base of the tin to cut out a large circle. Brush the top of the cake with a little brandy and smooth the marzipan over the top of the cake.

Roll out the fondant icing so that it is 2 inches bigger in diameter than the base of the cake. Brush the cake with brandy before covering with the fondant. Smooth the edges and top with your hands or cake smoother if you have one. Cut off the excess fondant from around the base.

Gather up the off cuts of fondant and dye as appropriate for decorations. Decorate the cake as desired and secure a ribbon around the bottom edge of the cake.

(I don’t have any photos of my finished cake yet, as its still in the ‘feeding’ stage)

Pumpkin Macaroni Cheese

After making the pumpkin doughnuts last week I had some pumpkin puree leftover. I ate a bit of it spread on toast (delicious with a pinch of cinnamon) but decided to use the rest to make something warm and comforting for dinner. What could be more warm and comforting than macaroni cheese? Only this macaroni cheese was given an extra autumnal twist from the earthy sweet pumpkin puree.

The sauce became a lovely golden orange colour when I added the pumpkin puree and produced an enticing roasted veg aroma. I grated in some freshly grated nutmeg which seemed to enhance the sweet nuttiness of the pumpkin. The puree itself somehow transformed the sauce from being delicious to something spectacular. It was so rich, creamy and velvety smooth that it tasted as though it had been made with cream, amazing considering the base was mainly vegetable puree.

Some people may be wondering what those little green speckles are in the macaroni cheese… they’re peas. I know adding peas to macaroni cheese is highly unconventional, but I love peas and think having a little freshness and pop from the peas, in contrast to the rich and creamy sauce is a welcome change, plus its colourful too. I’ve just thought, what with the sauce being pumpkin based and the addition of the peas, this macaroni cheese could almost be classed as healthy – not something you usually hear associated with macaroni cheese!

To serve, I spooned the pasta into deep bowls, topped with more cheese and gave them a quick bake in the oven. This created a golden and crisp top which I think is one of the best bits. It also adds another texture against the creamy stodgy (in a good way) sauce and pasta combo. The textures from crisp golden top, thick and creamy sauce and a little pop from the peas is delicious combination. The pumpkin had a wonderful flavour making the whole dish feel warming, autumnal and very comforting. This is perfect meal to enjoy curled up on the sofa as the rain lashes the windows outside.

Pumpkin Macaroni Cheese

Ingredients

20g butter

1 tbsp cornflour

130g pumpkin puree

300ml milk

2 handfuls grated cheddar cheese

100g frozen peas

Salt & pepper

Freshly grated nutmeg

Gluten free macaroni pasta for 2 people

Method

Preheat the oven to 200C

Cook some gluten free macaroni, enough for 2 people, in boiling water until it is al-dente.

Meanwhile, add the butter to a large saucepan and heat until melted. Add the cornflour and whisk until smooth and a paste is starting to form. Add the pumpkin puree and mix to combine.

Slowly whisk in the milk and allow to come to a simmer, stirring occasionally. It should start to thicken into a thick and creamy sauce.

Add a generous grating of fresh nutmeg and some salt and pepper.

Once the sauce is thickened and creamy, stir in the frozen peas and three-quarters of the grated cheese. Stir until combined. Season with salt and pepper to taste.

Add the drained gluten free pasta to the sauce and stir to coat.

Spoon into two deep bowls or one larger dish and scatter over the remaining cheese and a little extra nutmeg.

Bake in the oven for 15-20 minutes until lightly golden and crisp on top.

Eat and enjoy.

Baked Pumpkin Chocolate Chip Doughnuts

Tis the season for pumpkin and spice and all things nice. In the UK we have never really got into pumpkin based desserts like they have in America and most of the pumpkins sold in UK supermarkets around Halloween are grown purely for the purpose of carving into lanterns and are far too bland and watery for eating. Luckily it is now possible to buy tins of densely packed pumpkin puree which is rich in both colour and flavour and perfect for baking.

With that in mind, I decided to try my hand at making baked pumpkin doughnuts. Seeing as it’s been National Chocolate Week this last week (how did I miss that?!) I also included a few dark chocolate chips in the batter.

Pumpkin loves spices and so I used a mix of freshly grated nutmeg and mixed spice in the pumpkin batter as well as generously coating my still warm doughnuts in cinnamon sugar. The raw batter had the taste and aroma of a spiced gingerbread, only slightly more earthy. The pumpkin lent its own special mysterious sweet earthy flavour which was only enhanced by the spices.

Baked doughnuts are sturdier and a little more cakey than their yeasted, fried counterparts but when eaten warm, with their spiced sugar coating and little pockets of gooey melted chocolate chips they were fabulous. I loved the bright golden glow from the pumpkin and they were light and moist, reminiscent of a good carrot cake.

I discovered, like scones, they are best eaten on the day of baking or else freezing. I kept a few overnight and the next day they were denser and the cinnamon sugar has dissolved into the doughnut. They were still very moist and tasty, but needed a short blast in the microwave to refresh them. So I’d recommend either freezing them or else eat them all on the day you bake them – what a hardship!

What’s your favourite way to eat pumpkin? Oh and if you can’t find tinned pumpkin puree, a cooked and mashed sweet potato would be just as good, just don’t mash it with butter or milk!

Baked Pumpkin Chocolate Chip Doughnuts with Cinnamon Sugar

(Recipe adapted from The BiteSized Baker blog)

Pumpkin Doughnuts

150g brown rice flour

25g tapioca starch

15g potato starch or white cornflour

1 tsp baking powder

½ tsp bicarbonate of soda

1 tsp mixed spice

Pinch freshly grated nutmeg

75ml sunflower oil

100g soft light brown sugar

1 egg

1 tsp vanilla extract

200g (½ can) canned pumpkin puree (or mashed sweet potato)

110ml milk

40g dark chocolate chips

Cinnamon Sugar

50g caster sugar

1 tsp cinnamon

Method

Preheat oven to 175C. Grease two 6 holed doughnut pans and set aside.

For the cinnamon topping, combine the sugar and cinnamon together on a plate and set aside for use later.

For the doughnuts, in a medium bowl mix together the flours, baking powder, bicarbonate of soda and spices and set aside.

In a large bowl, whisk together the oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the wet mixture and stir with a spatula until just combined. Fold in the chocolate chips, do not over mix the batter.

Using a piping bag, fill each doughnut ring with the batter, until it reaches nearly to the rim.

Bake for 10-12 minutes until the doughnuts are lightly golden and look set. They should have a little spring when pressed. Leave to cool for 2 minutes before running a small knife around the edge and carefully lifting out of the pan. They will be a little fragile when still warm so be careful.

Toss the still hot doughnuts in the cinnamon sugar and place on a cooling rack. Alternatively leave until cool before topping with the glaze of your choice.

Delicious eaten when still warm. For best results, eat or freeze on day of baking.

Makes 10-11 doughnuts

Spicy Sweetcorn Soup

Autumn has definitely arrived. The leaves are turning red and golden, falling from the trees to be crunched underfoot. The nights are drawing in and the weather is turning cold and blustery. This weekend (so far) it has rained constantly and an icy wind is whistling past my windows. In weather like this it is the perfect time to stay snugly indoors and lock yourself away in the kitchen. I normally resort to baking but in such wet and windy weather I was craving a big bowlful of soup. There is no other food that is so comforting and warming on a cold day than soup. It seems to warm you from the inside out.

Root vegetable soups are one of my favourites, but it’s not quite cold enough yet for parsnips and other winter veg, so I decided to make use of a big bag of frozen sweetcorn and make sweetcorn soup. I’ve seen this on a few blogs in the past but ever attempted one myself. To give my soup an extra warming kick I spiced it up with a couple of green chillies, which lent a slow warming heat that lingered pleasantly rather than being a fiery heat.

I like my soups to be thick and smooth, but I also wanted a little texture and hit upon the idea of reserving some of the sweetcorn, chilli and red pepper to use as a topping. I fried it until it became toasted and bronzed and sprinkled it on the soup when serving. This worked well and I loved the look of the red, green and yellow colours together.

The soup was thick, creamy and comforting. The sweetcorn added a wonderful natural sweetness, while still being savoury. It’s so creamy you would almost suspect it had some cream stirred in at the end. Why not hug a big bowlful of this and snuggle up on the sofa for a lazy weekend? There are some perks to the rain.

Spicy Sweetcorn Soup

Ingredients

1 tbsp, plus 1 tsp oil

1 large onion

1 clove garlic

1 small potato

2 green chillies

1 red pepper

1½ pints vegetable stock

600g frozen sweetcorn

Salt and pepper

Method

Start by reserving ½ green chilli, ¼ red pepper and 100g sweetcorn and set aside for toppings later.

Heat the 1 tbsp oil in a large pan. Peel and roughly chop the onion and garlic and add to the pan. Place the lid on and leave to sweat gently for a few minutes.

Peel and dice the potato. Cut the remaining 1½ green chillies into chunks (you can remove the seeds or leave them in for an extra kick). Add to the pan, stirring to ensure nothing is sticking to the base and cover with the lid once more.

Roughly chop the remaining ¾ red pepper and add to the pan and leave everything to cook for 10 minutes.

Stir in the vegetable stock and bring to the boil, before reducing to a simmer and then leaving to cook for 15-20 minutes, with the lid only slightly on the pan, until all the veg is softened.

Stir in the remaining 500g of sweetcorn and leave to cook for 5 minutes more.

Remove from the heat and blitz with a hand blender or in a liquidizer until smooth.

Return the soup to the pan over a low heat to keep warm while you make the topping.

Very finely dice the reserved green chilli and red pepper. Heat 1 tsp oil in a saucepan and add the chilli, red pepper and reserved 100g sweetcorn. Fry over a high heat until the sweetcorn is lightly bronzed and going golden at the edges. Season with salt and pepper.

Ladle the soup into warm bowls and top each bowl with 1-2 tbsp of the toasted sweetcorn mix. Eat and enjoy.

Serves 4 generously

Chocolate Almond Brownie Bites

I was craving something chocolaty and fancied brownies but also fancied cookies too. In the end I decided to try and adapt a brownie recipe to make cookie shaped brownie bites.

I decided to make teeny tiny, bite sized brownie bites using a melon ball scoop to shape the cookies. To accommodate the smaller size, I halved the recipe and still ended up with 30 cookies! The original recipe used plain flour, but I replaced this with ground almonds and some cornflour to make them gluten free. I think this helped make them extra soft and fudgy, as they stayed wonderfully gooey.

Brownie batter does not naturally lend itself to being shaped into cookies, so after making the batter I chilled it in the fridge until firm, shaped it into balls, chilled again and then baked them with my fingers crossed. The intense chocolate aroma as they baked was intoxicating. They did spread out in the oven, but due to their teeny tiny size the top crust firmed up quickly enough to stop them oozing into a gooey mess, resulting in some seriously cute mini cookies.

They were far too soft to handle when straight out the oven, but just like brownies they firmed up on cooling and were just about sturdy enough to handle. They remained very soft but this made every gooey, rich chocolaty bite taste every bit as good as the fudgy middle of a brownie.

These are some intensely rich and chocolaty brownie bites, especially as they are studded with extra white chocolate chips for good measure. I loved their tiny size. They were so indulgent that I only needed 1 or 2 to satisfy my chocolate craving. I shared most of them with my boyfriend and the following day I received a text asking for another batch. They also taste amazing mushed into some soft vanilla ice cream!

Chocolate Almond Brownie Bites

Ingredients

50g ground almonds

15g cornflour

15g cocoa powder

½ tsp baking powder

100g dark chocolate

50g butter

50g caster sugar

25g light soft brown sugar

1 egg

100g white chocolate chips

Method

Break the dark chocolate into pieces and cut the butter into small cubes. Place the chocolate and butter in the base of a large saucepan. Heat gently, stirring occasionally until the butter and chocolate has melted and combined.

Remove from heat and beat in the caster and brown sugar, followed by the egg.

Weigh out the ground almonds, cornflour, cocoa powder and baking powder and add to the pan. Beat until combined.

Pour the batter into a clean bowl before quickly folding in the white chocolate chips. Don’t do this too long or the chips will melt into the batter.

Place the bowl into the fridge to firm up for 30 minutes.

Once chilled, scoop out small balls of dough using a melon baller/scoop and place onto a cling film lined tray. Alternatively use a level teaspoon of mix and roll into a small ball. Cover the surface with clingfilm and place in the fridge to chill for 20-30minutes until firm.

Meanwhile, preheat oven to 180C and line two large baking trays with greaseproof paper.

Place half the cookie mounds onto one of the trays, one inch apart. Gently flatten the surfaces so they are level, but still remain very thick.

Bake for 6-7 minutes, they will still look soft and unbaked. Allow to cool on the tray until completely cold or else they will be too soft to handle. Once one tray is baked, repeat with the remaining brownie bites on the second tray.

Makes 30 mini brownie bite cookies

Waffles with Greek Honey & Blackberries

After watching my sister enjoy scrumptious looking waffles while we were holidaying in Greece together, I returned home craving waffles. Thankfully I am one of those people who can’t resist buying kitchen gadgets and so own a waffle machine, meaning it wasn’t long before I could satisfy my craving.

This is a very quick waffle recipe that makes just two waffles, which is perfect for one person. I gave a slight nod to my holiday by using some Greek runny honey I’d bought back with me, both in the batter itself and drizzled on top. This gave it a subtle sweetness and a lovely faint floral flavour that honey can add.

As blackberries are in bountiful supply at the moment, I topped my waffles with some honey sweetened cream cheese and a handful of lightly cooked blackberries that I’d foraged from nearby hedgerows. I love their dark glossy purple colour and they went so well with the cream cheese and honey.

Even though I made two waffles, there is only one in the photos as I decided to eat them separately as the blackberries released quite a lot of juice and I didn’t want the second waffle to go soggy. I simply left it on the waffle grill (switched off) which kept it lovely and toasty warm for me.

These were so quick and easy to make but really satisfied my waffle craving. I love how the dips and grooves of the waffle captured the glossy juices of the berries. Each bite formed into its own little square.

Waffles with Greek Honey & Blackberries

Ingredients

60g gluten free self raising flour

1 egg

60ml milk

2 tsp sunflower oil

1 tsp Greek honey

¼ tsp almond extract

¼ tsp baking powder

To Serve

Blackberries

2 tbsp cream cheese

Greek runny honey

Method

Preheat your waffle machine and spray or brush the plates with a little oil. Meanwhile, mix the flour and baking powder together in a bowl.

In a jug, measure out the milk and then beat in the egg, oil, almond extract and honey.

Pour the milk mixture into the flour mix while whisking gently until you get a smooth batter. Allow to stand for 2-3 minutes to thicken slightly.

Pour the batter into the waffles machine and cook according to the machines instruction, until crisp and golden.

While the waffles are cooking, heat a large handful of blackberries until they are warm and just beginning to release their juice, but are not fully broken down.

Mix the cream cheese with a little runny honey and whisk until creamy (a spoon works fine).

Place one cooked waffle onto a plate, spread with half the cream cheese mixture and top with the warmed blackberries.

Drizzle with a little extra honey and enjoy. Repeat with the remaining waffle (I like to eat them separately so the second one doesn’t go soggy).

Makes 2 waffles