Its beginning to feel a lot like Christmas!

Snacks for Entertaining

It’s that time of the year again when everyone wants nibbles rather than 3 meals a day. There is a lot of choice in the supermarkets however I like to play around with flavours and have come up with some ideas for party snacks for home or office treats.

Most of the flavours are a mix of sweet & savoury but mainly sweet and they go really well with hot beverages. There are no measurements in most of the goodies as you can make as many portions as you like – that’s how easy they are to do!

Spicy Vegetable muffins (makes 6 portions)

I used a stir fry mix but you can use any vegetable combination you like. To the stir fry mix, add 1 tsp each of tikka masala, chaat masala, and cumin powder. Also add ½ tsp chilli flakes, season with salt & pepper and cook everything together. Whisk 4 eggs with ¼ cup milk, ½ cup of self raising flour and ½ cup of feta cheese (crumbled). Pour over stir fry vegetables, mix well and divide into 6 muffin holes. Top with half a cherry tomato and bake in preheated oven (180*C) for 20-25 minutes. Serve with crunchy salad cold or warm.

Feta and cranberry parcels (not pictured)

Mix feta with runny honey & chopped cranberries. Put a dollop on 2” square puff pastry, pinch opposite sides together and seal with egg wash. Sprinkle brown sugar on top and bake in hot oven (200*C) for 20-30 minutes. Drizzle with honey and serve warm.

Brown sugar & cinnamon mess

Roll out puff pastry and egg wash the sheet. Sprinkle dark brown sugar & cinnamon, cut into thin strips, twist and turn to make a messy tangle. Bake in hot oven (200*C) for 15 minutes. 

Chocolate puffs

Roll out a piece of puff pastry. Line chocolate bits on one side. Fold over the chocolate piece/bits and cut into individual sections. Seal and put egg wash then sprinkle with dark brown sugar. Bake in hot oven (200*C) until pastry cooked. After the puffs cool down drizzle melted chocolate on top.

Chocolate & Pistachio twists (not pictured)

Roll out puff pastry and put a thick layer of your favourite chocolate sauce. Sprinkle crushed pistachios and grated coconut liberally. Add another layer of rolled out puff pastry. Press down and chill for 20 minutes. Slice into ribbons and twist each ribbon so the mix is exposed. Egg wash then bake in a hot oven (200*C) for 15 minutes or until the ribbons are golden brown. Make a raspberry dip to go with it.

Marzipan and marmalade palmiers (not pictured)

Roll out a sheet of puff pastry until very thin. Roll out same size marzipan and put on top of the pastry. Dot marmalade all over and spread evenly. Roll each long end inwards and put seam side down. Chill for half hour then cut into finger width slices, place on a baking tray, light egg wash then bake at 200*C for 20 minutes or until golden & puffed up. 

Peanut butter, jam & coconut roll

On a sheet of ready rolled puff pastry put a layer of crunchy peanut butter, followed by jam. Sprinkle grated coconut on top and roll from the long side. Keep seam side down and put tiny slashes on top with a sharp knife. Egg wash, sprinkle with shredded coconut and sugar and bake in a preheated oven (200*C) for 25-35 minutes or until golden brown and edges crisp.

Semolina pudding with Marmalade

½ cup semolina

1 tbsp sugar

1 ½ cup milk

2 tbsp marmalade

2 tbsp choc sauce

Orange segments

Warm milk and sugar on medium heat and mix until sugar has dissolved. When the milk is coming up to the boil remove from heat and add semolina whisking it well until smooth and no lumps remain. Add marmalade and mix well. Pour into 2 cups. Once cooled add chocolate sauce and orange segments. If you don’t want any chocolate sauce just put a few orange segments and chill for a couple of hours before serving.

Cheese boats

Cut circles out of short crust pastry and add a dollop of egg & cheese mix and press each side to make a boat. Bake in preheated oven (180*C) for 15-20 minutes.

Speedy Pizza

When I am in a hurry or very hungry I tend to make this pizza - prepped and cooked in half an hour or less! Just choose what you like as topping options are endless and bake until cheese has melted. You won't be disappointed 😍

I use a tortilla for the base. This particular one is topped with spicy mackerel in tomato sauce, sliced red onions and grated cheese. Baked in preheated oven (180*C) for 10-12 minutes or until cheese has melted. I love pizza with cress and here I have used pea shoots to add extra flavour. Yummy!

Oven baked Pyaz Murghi (onion chicken)

I often make my curries in the oven so I can catch up on recorded telly programmes 😇!!

This curry is easy & fuss free plus it was a big it with hubby!

Serves 2 generous portions and ready in 1 hour including prep.

Ingredients
500g chicken thighs cut into bite size portions
1 tbsp vegetable oil
2 large onions sliced
2 tbsp tomato paste
2 tbsp malt vinegar
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp mustard powder
1 1/2 tbsp garlic & ginger paste
1 tbsp tamarind paste
1 tbsp chaat masala
salt & pepper to taste

Method

• Pre heat oven to 200*C 
• Mix oil, spices & pastes (apart from chaat masala) with the chicken & onion and spread out on a large tray.
• Season to taste, give it another mix then sprinkle over chaat masala evenly.
• Bake in oven on top shelf for 30 minutes. Turn the mix over with a wooden spoon and bake for another 15-20 minutes.
• Serve with salad or have with flat bread and a yoghurt condiment.

Note: Tamarind paste & chaat masala give the curry a tangy flavour. If you don't have tamarind paste, squeeze juice of a lime just before serving.

Chilli Curry Paste

I was given fresh chillies by a fellow allotment grower. I roasted them with last of the green house tomatoes to make an easy base for a curry which can also be used as relish or part of pulled meat (slow cooked) recipes.

Ingredients
3 cups whole chillies scored with a sharp knife
1 cup cherry tomatoes scored
2 tsp garlic powder
1 tsp ginger powder
2 tbsp cumin powder
1 1/2 tbsp zaatar
2 tbsp vegetable oil

Method
Put chillies and tomatoes on a baking tray and mix well with vegetable oil & spices. Roast in a preheated oven (200*C) for 30-45 minutes turning over the mix after 20 minutes. Once cool, blend into a smooth paste for a curry base or have whole with cheese on toast.

Meatballs 2 ways

Here are two easy ways to make a meatball curry and Italian style with spaghetti.

Italian Style Meatballs with spaghetti
Mix together 500g turkey mince, cupful herbs like rosemary, sage & thyme finely chopped, 1 tsp dried oregano, 1 tsp chilli flakes, 1 tbsp tomato puree, 1 tbsp caramelised onions & season with salt & pepper.

Divide mix into 12 and shape into oval or round balls. Add 1 tsp vegetable oil in a pan and sear the balls on high heat to add colour. Put to one side until sauce is ready. Boil 2 portions of spaghetti to al dente - drain liquid.

In the same pan, add 1 large onion chopped into small cubes and cook until brown. Stir in sliced bell peppers then add a beef stockpot and 1 packet tomato passata along with 2 tbsp tomato puree, 1 tbsp balsamic vinegar and 1 tsp oregano. Cook on medium heat for 5 minutes. The sauce will be bubbling at this point.

Add spaghetti and mix in well into the rich tomato sauce followed by the meatballs. Put the lid on the pan and simmer for 15-20 minutes. Serve with grated cheese topping.

Beef Kofta Curry

Mix together 500g beef mince with finely chopped - 2 green chillies, 1 cup coriander & 1 small red onion. Season with salt & pepper and roll into 12 balls.

In a large pan, heat 1 tbsp vegetable oil and add one large white onion (cubed), cook until brown then add 1 tbsp garlic/ginger paste, 1 tbsp cumin powder, 1/4 tsp turmeric powder, 1 tsp chilli powder (optional), 1 tbsp coriander powder and cook into the onions for a minute. Add a tin of chopped tomatoes and a vegetable stock pot, mix well then add the meatballs.

Bring to the boil shaking the pan lightly to cover all the meatballs, reduce temperature to lowest setting and simmer for 15 minutes. Sprinkle 1 tsp garam masala, 4 fresh green chillies whole and a handful of chopped coriander stalks. Squeeze juice of half a lime over the curry and let simmer for another 10 minutes. Serve with rice or naan bread.

Breakfast Pancakes

I am big on breakfasts and believe in starting my day with a happy belly so I can get on without thinking about food! I made this for a friend who was dropping in for a quick hello before going to work.

Makes 2 generous portions

Ingredients
60g porridge oats
2 heaped tbsp yoghurt
1 tsp honey
2 medium eggs whisked

Method

• Mix all the ingredients and rest for an hour in the fridge.
• Prepare berries or any fruit topping of your choice along with sauces to go with the pancakes.
• I like to defrost assorted berries as the juices give enough sweetness to the pancakes however put anything you like from chocolate, nuts, yoghurts and/or butterscotch sauce!
• Place a lightly oiled baking parchment* in a frying pan, heat on medium and put 2-3 tbsp of mix. Spread out to get the thickness you prefer.
• Cook on one side for 2-3 minutes (may need more cooking time if pancakes are thick) then flip and cook the other side for a few minutes or until cooked through.
• Serve with your favourite toppings.

*I put a piece of baking parchment as it saves the pan from becoming sticky and its easier to clean :)

Garlic Mushrooms

We had a bumper crop of garlic this year so naturally its going in everything we cook! I made an easy & cream free garlic mushroom dish for dinner (tonight) to go with roast chicken & potatoes - delish!

 Elephant garlic used in this recipe.

Serves 2

Ingredients:
1 punnet garlic mushrooms sliced
1 vegetable stock pot
4-5 garlic cloves sliced
1/4 cup water
1 tsp vegetable oil
lots of pepper

parsley garnish

Method:

• Heat oil in a large frying pan and add mushrooms. Cook on medium heat for 2-3 minutes until they turn brown.
• Add garlic & stir for 30 seconds then add stock pot & 1/4 cup hot water. You may want to add a little bit more water but keep an eye on it as the mix needs to have a thick sauce.
• Simmer for 2-3 minutes on low heat, turn off heat and add a good bit of pepper.
• Garnish with parsley & serve warm on a slice of toast or as part of a warm salad.

Sweet & Savoury biscuits

Staying with the theme of using curry spices I made a sweet & smoky savoury biscuit for one of my cookery demonstrations. It was my 4th visit to the Stainton & Streatlam WI and the biscuits were a big hit! I have made a few tweaks to the recipe since then but they still taste very nice!

Makes between 12-15 biscuits depending on cutter size

Ingredients:

1 cup plain flour

1/2 cup wholemeal flour

3 tbsp butter

1 heaped tbsp icing sugar

1 tsp cumin powder

1 tsp coriander powder

2 tbsp cumin seeds dry roasted and cooled

pinch of salt

1 tbsp chilli flakes

1/4 cup milk

Method

• Preheat oven to 180*C and line a baking tray with baking parchment
• Mix all the spices (apart from cumin seeds), salt, icing sugar & flours together in a metal bowl.
• Add butter to the flour mix and rub in until it has a breadcrumb like texture. Add cumin seeds at this point. 
• Add a tablespoon of milk and bring the flour together to form a ball. You may need to add more milk but do so a little at a time to make a moist dough.
• Put the dough ball back in the metal bowl, cover and refrigerate for half an hour.
• Roll out (as thin or thick as you prefer) the dough on a lightly floured surface and cut into any shape you like.
• Put on a baking tray with two finger space between biscuits and bake for 10 - 15 minutes. Cooking tome depends on the thickness of the biscuits.
• Check after 8 minutes and cook until the biscuits have turned golden brown.
• Cool on a wire rack and serve with a tomato chutney or on its own.

Each bite will give you a sweet, spicy, smoky & tangy flavour to be enjoyed with a nice cup of tea!

Fruits of our labour!

After months of watering, pruning and exposure to bees, we (mainly hubby) have got a few beauties to be proud of!

Tomatoes are thriving and finally getting some heat to start ripening. Peppers are growing and we get to sample some cucumbers tonight. Goes to show how a little TLC (again mainly given by hubby) can reap the benefits and all of this can be achieved at the back of the house either in pots or in the ground.

  

Easy Vegetable & Chicken Curry

Hubby requested a mild but flavoursome curry today and this is what was created - it was a big hit so no doubt I'll be making it a few more times!

Serves 2 very generous portions

Wash & slice one red onion, half each cauliflower & broccoli and 2 carrots.

Heat 1 tsp vegetable oil in a large pan. Add onions and cook until soft and turned dark brown - about 3-4 minutes. Add 1 tbsp garlic & ginger paste, 2 tsp cumin, 1/4 tsp turmeric and 1/4 tsp chilli powder. Mix well and add a few splashes of water if the mix is getting too dry. Put vegetables in the pan & keep cooking on medium heat for 3-4 minutes until all they are coated with the spice mix.

Add 1 tbsp tomato puree, vegetable stockpot & 1 cup boiling water. Mix well and let it simmer for 3-4 minutes to blend all the flavours. At this point if the mix is getting dry add a little more water but not too much or the curry will be very runny. The curry can now simmer for 20 minutes until all the vegetables are cooked through.

If you want to add meat then do it before putting the curry on simmer. I cut 500g of chicken thighs into bite size portions and added to the vegetable curry. Simmer on low heat with the lid on and check after 20 minutes - ensure meat is cooked and the liquid has become thick.

Serve with a crisp salad and minty yoghurt.
 

Afternoon Tea

I entered a competition at the weekend and got 2nd for flapjack entry and 3rd for a photograph of a swan. The highlight for me was to make a display of afternoon tea for two. I got a bit excited about the whole thing so didn't follow the specs however creating this display was an absolute delight! Anything with (*) indicates home grown either from the garden or our allotment.

Menu

Fruit scones with homemade raspberry* jam

Flapjack bites with white chocolate topping

Chocolate mousse with homemade black currant* coulis

Rose water & pistachio cupcakes

Savoury potato* pasty

Italian herbs* mini quiche

Smoked salmon & cream cheese on rye cracker

Egg & tomato on rye cracker with homemade gooseberry* & apple* relish

Teesdale Mercury Recipes

These are the recipes which appeared in this week's Teesdale Mercury Magazine. I have been contributing recipes to the magazine, which comes out every two months, for the past two or three years. When I get time, I will trawl through some of my archived recipes and pop them up on here as well.
This first one, using the gooseberries grown on our allotment is proving to be popular, so give it a go.

Gooseberry & Date crumble

This year has seen another bumper crop of gooseberries, so I made a crumble using dates to add natural sweetness (a suggestion made by my mom in law). The result was a moreish sweet & sour dessert we enjoyed with ice cream.

Serves 2
Prep & cooking time: 1 ½ hours

Ingredients
2 cups gooseberries topped and tailed
1 cup pitted dates chopped
1 tsp dark brown sugar
2 tbsp lemon juice
½ cup orange juice

Crumble Mix
1 tbsp butter
2 tbsp ground almonds
1 tsp granulated sugar
3 tbsp plain flour

1 tbsp granulated sugar to sprinkle on top (optional)

Method
Preheat oven to 200*C
Make the crumble mix by rubbing all the dry ingredients into butter until it resembles breadcrumbs.
Put gooseberries, dates, lemon juice and brown sugar in a medium sized ceramic dish and mix together.
Pour over the orange juice and sprinkle crumble mix on top.
Sprinkle with granulated sugar (optional) for added sweetness – this will give the top a caramelised look.
Bake in oven 30-45 minutes or until crumble topping is cooked and mix bubbling.

Raspberry & Chocolate dessert

Quick and easy desserts are my favourite way to end the day. Raspberries were picked fresh on the day from the allotment. This is definitely a cheat’s way to enjoy a chocolate fix!

Makes 8 cups or one large bowl

Make jelly according to packet instructions.
Put raspberries in individual bowls or one large bowl and pour jelly mix and fill half the cups/bowl
Whisk cream cheese and readymade chocolate sauce until light and creamy. Pour over set jelly.
Finish with a dollop of natural yoghurt and top with more raspberries.
Refrigerate for a couple hours and enjoy with a nice cup of coffee

Pickling made easy!

Raw Pickle

I used baby carrots, radishes & herbs from the garden along with red onion to preserve the sweetness of these mini morsels. They taste divine! You can use any vegetable you want/like as long as they are chopped to bite size chunks as they are pickled raw.

The most stress-free way to make a pickle is to get pickling vinegar. This way there is no need to boil vinegar & sugars together to make a preservative. All I did was ensure the jars were sterilised by washing in hot soapy water and drying in an oven at low heat (100*C). Once slightly cool I put in washed & dried vegetables with herbs (sage, rosemary sprigs & lemon thyme) & peppercorns and then filled to the top with pickling vinegar. They were in the fridge for 3 weeks before I opened them. They will stay in the fridge for at least 6 months if not more unless they get eaten much before that!

Pickled Beetroot

After picking all the beetroot from the allotment (we tried an Italian beetroot, chioegia, along with the traditional one), they were cooked, peeled and chopped into chunks. I then put them in sterilised jars with herbs & spices filling them with pickling vinegar. The result – juicy, sweet & sour tasting beetroot!

Roasted Garlic & Herb potato cake

The first lot of potatoes from our allotment was roasted for Sunday dinner. I turned the left overs into a potato cake to have with a crispy salad. Yummy! This can be made with boiled potatoes as well.

I added roasted onions & garlic along with freshly chopped mixed herbs and lemon juice. Season with salt & pepper & roll the potato mix into a ball. Dip in egg and roll in porridge oats. Spray with oil & bake in oven (200*C) for 20-30 minutes. Eat warm with a nice crispy salad.

Herb & Caramelised onion pancakes

I have a wheelbarrow filled with herbs that are spreading like wildfire. To stop them from going to seed I trim them on a regular basis. I made myself these pancakes as a lighter substitute to bread.

Makes enough for 2 people (approx. 8 pancakes)
Prep & cooking time 30-45 minutes

Make pancake batter by mixing 1 cup of plain flour, 2 eggs and 1 cup milk. Season with salt & pepper and add ½ cup freshly chopped herbs (any combination) and 1 tsp chilli flakes and 2 tablespoon caramelised onions.
Whisk well - it should coat the back of a spoon. If the batter is too thick add a little more milk until you get the right consistency.
It shouldn’t be runny so add a little more flour if too runny.
Heat a teaspoon of vegetable oil in a frying pan and make sure frying pan is coated evenly with oil.
Pour a ladle of batter.
Cook on medium heat for 1 to 1 ½ minutes then flip over to the other side.
Cook for another minute and press gently to check pancake is cooked through.
Put filling of your liking and have with mint yoghurt dip. I had mine with quorn mince and plain yoghurt.

Note: I like to use strong herbs like rosemary, thyme and sage and balance with sweet herbs like parsley & mint. You can use dried herbs however I find fresh ones get the best results!

Sweet treats are made of these.....

I like fruit with dessert and made a deluxe version of eggy bread today. I am also going to try my sister's crumble creations (photos attached) and post the recipes later. For now try out my take on the humble bread dipped in egg!

 

I used 3 eggs whisked along with a splash of milk. Dipped a wholemeal bread slice until it had absorbed the egg mixture and cooked on medium heat in a frying pan with a tablespoon of vegetable oil. Cook on both sides until there's a nice caramelised glaze. Add chocolate buttons and drizzle with a butterscotch sauce. Serve with your favourite fruits and a nice dollop of honey yoghurt.

Crumble mixes don't have to be stodgy! These are made with a mix of porridge oats, almonds and coconut butter. One is a raspberry & mango crumble and the other is peach with a toasty crumble.

Allotment News Update: Nearly there with all our effort. Recipes coming soon in the local magazine for pickled beetroot & raspberry dessert amongst other things.

Leeks are getting fatter each day!

Giant Pumpkin fingers crossed!

White Onions

I grew this apple tree from a pip in water :)

Todays pickings

From allotment to preserves!

Back in the blogging business

After a long break I am back blogging. To cut a long story short I have moved to Barnard Castle, County Durham, where alongside the day job, I host cookery demonstrations (Asian cuisine & chocolate), take my place in regular table sales and cater for birthday parties and wedding receptions.

For the past couple of years or so, I have contributed recipes to the Teesdale Mercury magazine that comes out every two months.

So, to start this new chapter, I have chosen a couple of my favourite recipes from TM magazine publication. Enjoy!

Sticky Orange & Honey salad with pistachios

I love eating roasted orange skins and experimented with some Arabic spices to get a sweet & sour dish that has become a firm favourite for days when I’m craving for something savoury with a bit of sweetness to it. Very easy to make & can be served with meat dishes as well. 

Serves 2

Prep & Cooking time: up to an hour

Marinade

4 tbsp balsamic vinegar

1 tbsp zaatar

2 tbsp runny honey

Pepper

2 tsp lemon juice

Optional

Pistachios

Method

• Cut 2 oranges into thick slices and marinate overnight in a glass bowl. Squeeze orange juice from end bits into the marinade.
• Preheat oven to 200*C and place the marinated oranges in a 8” round tin overlapping to form a flower. Drizzle rest of marinade on top.
• Bake for 20 minutes then turn over still overlapping.
• Bake for another 10-15 minutes or until the oranges have caramelised and have got a sticky shiny surface.
• Sprinkle 1 tbsp chopped pistachios over the top & serve with Vanilla ice cream.

Sweet potato & red onion bake

I love sweet potato as I can add any flavour to it without it losing its identity. I often eat a mix of sweet & savoury together and had some tamarind paste left over so decided to experiment with some weird & wonderful taste sensations. I wasn’t sure of its success (you can be the judge of that when you make it) but I definitely liked it!

It can be had as a side dish or part of a green salad and if you are feeling very bold, cook it a bit longer to get a tangy onion & potato crisps dipped in plain yoghurt or sour cream – veggie heaven J

Serves 2

Prep & Cook time 45 minutes plus marinate overnight

Ingredients

3 sweet potatoes peeled and sliced (width of a pound coin)

3 red onions peeled and sliced

1 tbsp vegetable oil

1 tbsp tandoori spice

1 tbsp cumin powder

¼ tsp turmeric powder

1 tsp paprika

2 tbsp tamarind paste

1 tbsp runny honey

Method

• Mix everything in a freezer bag and marinate overnight
• Preheat oven to 200*C and layer the sweet potato & onion mix on a baking tray lined with thick baking sheet
• Place on the top shelf and bake for 20 minutes. Turn the pieces over and bake for another 20 minutes
• It will be a caramelised, sticky, sweet & sour to taste.