Comfort food

Apologies I have been very lazy with posting my recipes - I have written a few but not got around to posting them on site. So here goes....the ones below appeared in the local magazine (Teesdale Mercury) in March 2020...Enjoy!

The humble crumble

They are the easiest things to make and I am always experimenting with the crumble topping to give some variety.

This is a crumble recipe using fruit & nut muesli. Mix all the ingredients and blend in a grinder to get a combination of grainy and chunky topping.

The ingredients below will yield 1 cup crumble mix enough to make crumble for 4 people.

·      ¾ cup mixed muesli with fruit & nut clusters

·      ½ cup almonds

·      1 tsp butter

·      1 tsp dark brown sugar

·      ¼ tsp cinnamon

The baked end result is a gooey, crunchy and caramelised topping which is not too sweet and has just a hint of cinnamon to tantalise any taste bud. Spread over fruit of choice with orange juice and bake in the oven for 30-40 minutes until the topping is golden brown and the crumble is bubbling.

Sweet & Sharp yoghurt

I love yoghurt, sharp coulis and acidic jellies so I made this concoction which turned out to be quite pleasant!

Mix 1 cup of fat free Greek yoghurt with 2 tbsp sharp coulis like blackcurrant. Add ¼ boiling water to a sachet of orange jelly, cool for 5 minutes then pour over all yoghurt mix reserving ¼ cup of jelly. Whisk yoghurt & jelly until smooth and pour in a container (big enough to get 4 portions) and leave in fridge for 10 minutes. Pour the reserved jelly on top and chill for 2-3 hours before serving.

Coconut & Orange sponge

I use thick cut orange marmalade in the sponge mix which gives it a zingy flavour. Instead of a jam topping I put a layer of sharp coulis or lemon curd on top then sprinkle with coconut. It can be had cold with cream or warmed up with custard. Delightful!

Makes a large tray bake and can yield from 12-24 slices based on how generous or stingy you want to be!

Prep: 15 minutes        Cook: 30 minutes

Ingredients:

230g butter

220g sugar

230g self-raising flour

3 medium eggs

2 heaped tbsp orange marmalade

150ml milk

1 tsp baking powder

2 tbsp grated coconut

Topping

½ cup blackcurrant coulis

½ cup grated coconut

Method

·      Preheat oven to 180*C and butter and line a large baking tray with baking paper

·      Put all the cake ingredients apart from coconut in a large bowl and whisk until everything is blended will.

·      Add coconut, mix well then pour in baking tray. Level the batter and put in oven for 30 minutes turning the tray around halfway.

·      Check after 30 minutes – when the sponge springs back on touching it is cooked.

·      Let sit for 5 minutes then pour over coulis and spread all over the cake. Sprinkle grated coconut after 20 minutes as the cake will have cooled down a bit.

Chickpea flour and banana choc chip tray bake

I was looking for a gluten free recipe for a friend as I had some bananas to use up. This is what I came up with after getting some online inspiration!

Prep: 10 minutes        Cook 40-50 minutes   Serves 12 generous portions

Ingredients

1 cup chickpea flour

1 cup rice flour

1 ½ tsp baking powder

5 very ripe bananas mashed

1 ½ tsp cinnamon

2 large eggs

¼ tsp nutmeg

½ tsp salt

2 tbsp dark brown sugar

2 ½ tbsp vegetable oil

1 cup dark choc chip

Method

·      Pre heat oven to 180*C and grease and line a large baking tray with baking paper.

·      Mix everything apart from choc chips with a whisk then stir in the chocolate chips and pour mix in baking tray.

·      Bake for 40 minutes turning the tray after 20 minutes.

·      Cake is cooked once a skewer inserted in the middle comes out clean.

·      Serve warm with ice cream or custard.

Chickpea Curry

I have made this curry before however I made the current recipe with some tweaks and this version got the thumbs up!

I prefer to soak dry chickpeas overnight then cook them rather than use tinned ones as the taste is definitely sweeter when made fresh. After the chickpeas have been cooked – about 30 minutes – the curry is assembled and dish ready in 20-30 minutes tops.

Serves 4          Prep time: 10 minute plus soaking overnight            Cook time 1 hour

Ingredients

2 cups chickpeas soaked in cold water overnight

1 tsp olive oil

1 medium red onion chopped

1 tbsp garlic & ginger paste

1 tbsp cumin powder

1 tsp coriander powder

¼ tsp chilli powder

1 tbsp tomato puree

1 x vegetable stock pot

500g tomato passata

2 tbsp white wine vinegar

1 tbsp dried fenugreek leaves

2 tbsp lemon juice

Method

·      Cook chickpeas until tender – drain liquid and keep to one side

·      In a medium sized pan, heat olive oil and cook onion until dark brown

·      Add garlic/ginger paste, stir for 10 seconds then add cumin, coriander and chilli powder, adding a splash of water if the mix gets too dry while cooking

·      Add tomato puree and vegetable stock then pour over the passata

·      Let the stock pot dissolve in passata stirring all the time then add the chickpeas and stir to combine

·      Add vinegar, increase heat until the liquid is boiling

·      Add fenugreek leaves, reduce heat and simmer for 10 minutes

·      Add lemon juice, simmer for another 5 minutes and serve with garlic rice

Note: Quick garlic rice can be made by slicing fresh garlic pods and cooking in a little vegetable oil until brown. Mix into cooked rice & season with salt & pepper. 

Quick & Easy Vegetable omelette salad

For this recipe I made a 2 egg omelette with pre-cooked roasted vegetables. Sprinkled grated cheese on top and served with a mix leaf and coleslaw salad. Yummy!

Just the ticket for a cold & rainy night. A generous portion for 1 which can be eaten hot or cold depending on time of day.

Caramelised Date & Cinnamon rice pudding

I love rice pudding and this is my version using dates to sweeten it rather than sugar. Baked in the oven for an hour the end result is a smoky caramelised pudding that was surprisingly light. 

Makes enough for 2 large bowlfuls

Prep time: 10 minutes Cooking time 1 hour

Ingredients

100g dates chopped to small pieces

60g pudding rice

400ml semi skimmed milk

1 tsp runny honey

Pinch cinnamon

Method 

·      Preheat oven to 180*C

·      Stir honey into the milk and add rest of the ingredients

·      Pour in a pint size tin and bake in the oven for an hour stirring pudding mixture a few times.

·      Serve with yoghurt or fresh berries

Quick to prepare & Easy to make

After the excesses of Christmas & New Year everyone goes on a diet or detox to get the body on track. January, in my opinion is not a great month to just have salads so I mix salads with some hearty hot meals that keep me warm and also helps in getting back into the routine of eating healthy.

Zingy Chicken & Pickled Onion Casserole

Serves 2
Prep & Cook time 50 minutes to 1 hour

Ingredients
6 large chicken thighs cut into bite size portions
12 pickled onions
70g olives
1 tbsp garlic & ginger paste
1 tsp vegetable oil
1 chicken stockpot
1 heaped tsp oregano
1 tin chopped tomatoes
1/2 tin hot water (use the tomato tin)
2 tbsp white wine vinegar

Method

• heat oil in a large pan and add garlic/ginger paste
• stir for 30 seconds then add pickled onions followed by chicken thighs
• cook on medium heat for 5 minutes turning chicken pieces over to brown evenly
• add mushrooms, tomatoes & olives and cook for 2-3 minutes 
• add vinegar, stock pot and hot water and mix well to dissolve the stock pot
• bring to the boil then simmer on low heat for 20-25 minutes
• Serve with rice or jacket potato and mixed leaf salad

Note: You can use turkey meat instead of chicken as its leaner and make sure any excess fat is removed before cooking.

Quick Turkey curry

A really good way to use up any left over turkey. A dryish curry mix which can be had as part of a salad dish, plain rice or flat bread filled with herb & vinegar salad.

This recipe serves two and takes 20-30 minutes from preparation to cooking. Feel free to double the quantities to cook for 4-6 people.

In a medium sized pan heat 1 tsp vegetable oil, add 1 tbsp garlic and ginger, 1 tbsp cumin powder, half tsp turmeric, 1 tsp coriander powder, 1 tbsp tomato puree and 1/2 tsp chilli powder. Mix well, adding a little water if the mix is dry. Add turkey pieces (about 500g) and half cup water. Season with salt & pepper, mix well and simmer on low heat for 15 minutes or until bubbling. Add a handful of freshly chopped coriander before serving.

Note: Instead of adding salt I put 1 heaped tsp marmite which adds a deep smoky flavour to the curry. 

Lentil Curry

I love lentils as they can be had as soup, be part of a casserole, used to make spicy pancakes and even dessert! It is a fantastic vegetarian option and even tastier when I add meat to the curry.

Serves 2 very generous portions

Prep & Cook 1 hour plus soaking and cooking lentils

Ingredients

1 cup split yellow peas washed and soaked overnight

Boil lentils for 40 minutes or until el dente or a bite to it

1 large onion thinly sliced

1 tsp vegetable oil

1 tbsp garlic & ginger puree

1 tbsp coriander powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1/2 pint vegetable stock

1 tsp garam masala

6 cherry tomatoes halved

1 tsp chilli flakes (optional)

Chopped coriander & green chilli garnish (optional) 

Method

• heat oil in a medium sized pan and add onions. Cook until onions are brown about 10-15 minutes
• add garlic & ginger puree, stir well and add all the spices apart from garam masala
• add a splash of water and cook for 2-3 minutes to remove the powdery taste
• add lentils and stock, bring to the boil then simmer on low heat for 40-50 minutes
• try the lentils to check they are cooked - they will be of a soft texture
• sprinkle with garam masala, add cherry tomatoes and coriander and chilli garnish if using
• simmer for another 5 minutes before serving

Note: If you want to add meat to the lentil curry do so just after cooking the spices and before adding lentils.

Prawn & Couscous salad

Couscous filled with crunchy salad and served with cooked king prawns - fantastic combination and a great afternoon treat on a cold winters day. No need for quantities as the salad can be made for one person or a crowd. Use your favourite salad vegetables either raw or roasted.

• Prepare couscous as per packet instructions.
•  If using plain couscous, use hot stock to add flavour.
• Chop cucumber, pickled onions, gherkins, red onion, radish, pea shoots, roasted peppers & tomato into small pieces and mix with cooked couscous.
• Add lemon juice, white wine vinegar and mustard to the salad - mix well
• Top with cooked large king prawns

Spicy Beef & Mushroom curry

This curry is a mixture of a whole load of spices but really worth it for the earthy flavours and still easy to make. Cook in low heat for an hour to develop flavours and the end result will me a tender beef curry that will melt in the mouth. This curry is even better the next day!

Serves 2

Prep & Cook one hour plus

Ingredients

500g beef cubes

1 large onion cut into small cubes

1 tsp vegetable oil

1/2 cup hot water

6 medium mushrooms sliced

6 cherry tomatoes halved

1/2 cup fresh chopped coriander

1 tbsp garlic & ginger paste

1 tbsp tomato puree

1/2 tsp sea salt

spice mix

1 tsp cumin powder

1 tsp chilli flakes

1 tsp pomegranate powder

1 tsp coriander powder

1 tsp mustard powder

1 tsp tamarind powder

1 tsp dried fenugreek leaves

1 tsp dried mint leaves

1 tsp cinnamon

1 tsp ground pepper

Method

• heat oil in a large pan and cook onions until they turn dark brown
• add garlic and ginger paste and stir for a couple of minutes
• add beef and cook for another 5 minutes turning the mix to get even colouring on the meat
• add a splash of water if the mix becomes too dry then add the spice mix and cook for 3-4 minutes
• mix in tomato puree, salt and hot water then add mushrooms, cherry tomato & coriander
• bring to the boil then reduce to the lowest heat and simmer for 45 minutes to an hour
• serve with rice, bread and salad