I am not the biggest fan of sweets, so it will take a lot for me to actually make something something sweet. I am more inclined to bake during the cold weather because who doesn’t like a nice warm muffin?
I was having a look in my fridge the other day, and saw that I had frozen blueberries. The first thing I thought I could make, was blueberry muffins.
What you’ll need to succeed:
- 110g plain flour
- 110g butter
- 85g caster sugar
- 2 eggs
- 1½ teaspoons of baking powder
- 125 frozen blueberries
Cream the butter and sugar together then slowly add the eggs. Add the flour, baking powder and stir to combine. This is the hardest part: refrigerate the mixture overnight.
Place a spoonful of muffin mixture into each muffin case, filling each to just over half way.
Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top.
Best served warm out of the oven! You do not want to have these cold.. It won’t taste the same!
It’s autumn and we love it right? We love the leaves, we love pumpkin lattes and pumpkin spice, pumpkin all things everything!
So I have a really easy and quick pumpkin soup recipe!
What you’ll need:
- Splash of olive oil
- 1 chopped onion
- Half of a small pumpkin (chopped, deseeded and peeled) – let’s say about 500g
- 400ml chicken stock (or vegetable if you’re vegetarian)
- Double cream to serve
Heat some olive oil in a large saucepan, then gently cook the chopped onions until soft but not coloured. Add the pumpkin to the pan, then carry on cooking stirring occasionally until it starts to soften and turn golden.
Pour the stock into the pan, then season with salt, pepper and some smoked paprika. Bring everything to the boil, then simmer on a low fire until the pumpkin is very soft. Purée the ingredients in a blender and the most important part: push the soup through a fine sieve into another pan for a smooth consistancy!
Once you’re ready to serve, add a tablespoon of double cream! And taaaadaaah! Smooth delicious pumpkin soup!
Don’t knock it until you’ve tried it!
I haven’t been anywhere this summer, so to treat myself, I decided to go see a friend in Switzerland.
I have to say that the country has stolen a piece of my heart. Cheese and chocolate, what else do I need? Yesterday, was my last night in Basel and we decided to have cheese fondue at home!
I have had a lot of fondues in my life.. Like meat fondue, chocolate fondue or the Chinese fondue. Never really had cheese fondue until last night.
The classic dip for this would be bread, but I went a bit crazy.. I started googling ingridients that would be nice for dipping… No, unfortunately no nachos! On the table we have boiled cauliflower and new baby potatoes. Also have pears, cured sausage, pears and our main guest: bread.
You’ve guessed right, there was no cheese left behind.
We have bought ready grated cheese pack for fondue. I’ve done my research and the simple version seems to be from Neuchâtel, which only uses Emmantel and Gruyere. Add about 200ml of white wine – I cannot stress enough about this, but please use a wine that you would drink. If you wouldn’t drink that wine then why would you use it to cook and eat? To the wine, add two tablespoons of strong white flour or ideally cornstarch, once the mixture is warm, add the cheese and melt it. The consistency should be thick but a bit runny.
It’s the perfect social dish for winter.
We all love a good pizza take away! But I like my pizza crispy thin, like a cracker! So no take away pizza will ever satisfy me. This recipe is quick and too easy!
I’ve cheated on the dough and used pizza base mix from sainsbury’s, I can make two thin crust pizzas with one pack. You will need 100ml of water to add to the mix, combine it well and leave it to rest for a bit. While your dough is resting you start on your tomato sauce. For mine I used tomato purée, olive oil, water, 1 shallot and 2 cloves of onion, some salt and pepper. Blitz it in your blender or food processor, I don’t like the the sauce too smooth, so I leave small chunks of the shallot and garlic.
For the filling, I used smoked mozzarella and chili luganica sausage meat, but it’s your pizza so you can use whatever tickles your fancy.
I roll out half of the dough thinly, and fold the “corners in”, spread the tomato sauce, add the grated cheese and then the meat… Then the cheese again! In a frying pan (big enough to fit your pizza), heat some olive oil and transfer the pizza to the pan once the oil is hot. Yes, we are “frying” the pizza base first.
Once the base gets dark, take the pan off the stove and put it under the grill. Make sure you keep an eye out on the pizza, as you don’t wanna burn it.
The cheese will start to bubble and you’re pretty much done once the meat and the crust gets a bit of colour!
If you can get your hands on some rocket, I would definitely suggest adding at the end to give this crisp freshness to your pizza.
Not to blow my own trumpet, but I make a good damn pizza!
I hope you enjoy!