Halloween is fast approaching so last weekend I bought a lovely big pumpkin with the intention to carve it but also make pumpkin soup with insides. My boyfriend carved an awesome pumpkin (see my Instagram) and I made a huge batch of delicious spicy pumpkin soup. There were then lots of pumpkin seeds left over so I decided to roast them using the following super quick and easy recipe.
I am by no means a wine expert. I love drinking wine and have been to a number of wine tasting classes but as far as I’m concerned it all comes down to either you like the taste of it or you don’t. With this in mind, when I was sent a selection of wines from Sainsbury’s I decided to carry out a mini wine tasting session with my colleagues at Yard Digital one day after work. This quickly turned into a rushed wine tasting as one of my team had to leave pretty sharpish. Not a problem, let the Speed wine tasting commence…
My cheese and chive mini muffins are so quick and easy to make, yet so tasty, they are very popular with my boyfriend (who gets them fresh out the oven), friends and colleagues. I’ve never had much of a sweet tooth, my Achilles heel is cheese. So my favourite ingredient combination for my mini muffins are mature cheddar and chives. Although I have made them with a variety of different ingredients as you’ll find out later in this blog post. So now you’ve seen my muffins, let me tell you how to make them…
It is no secret that I love Christmas. So now Halloween is over and bonfire night is out the way, we can now focus on the big event! Last night I started by using my new festive cookie cutters and making Christmas themed gingerbread…
So here is the recipe: (makes approx 20 biscuits)
- 90g soft dark brown sugar
- 45g clear honey
- 30g butter
- 180g (12oz) plain flour
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 egg, lightly beaten
- Baking parchment
- Put the honey, sugar and butter in a pan, and melt over a low heat, stirring until the sugar has dissolved. Remove the pan to allow to cool slightly.
- Sieve the flour, baking powder and ginger into a bowl. Pour in the melted mixture and the egg. Mix well.
- Knead on a lightly floured surface.
- Set the oven to 180ºC/350ºF. Roll out the gingerbread on a surface lightly dusted with flour.
- Cut out your shapes (preferably xmas themed) and transfer to the lined baking sheets.
- Bake in the centre of the oven for 10-12 minutes, or until they start to brown. Remove from the oven and allow the pieces to cool on baking sheets.
Due to keen interest on Twitter and a request for the recipe from @oppositejohn and @maniacyak, here it is… My Sumatran lamb curry!! The recipe i based this on was from Madhur Jaffrey’s Ultimate Curry Bible. I have made many curries from this book and would definitely recommend checking it out. I had to adapt the recipe a bit due to not having some ingredients, and i added more chillies as it was very mild.
Makes enough sauce for 4-6 people but you can always freeze what you don’t use.
- 1 white onion (chopped)
- 5 cloves of garlic, peeled and chopped
- 2 inch piece of fresh ginger, peeled and chopped (i didn’t have any fresh so i used lazy ginger)
- 3 red chillies, chopped and with seeds
- 2 teaspoons red paprika
- 1 teaspoon cayenne pepper
- 4 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric (i missed this out as i didn’t have any)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamon
- 400 ml can of coconut milk, left undisturbed for 3 hours or more
- 6 tablespoons of corn, peanut or olive oil
- 900 g lamb cut into 1 inch cubes
- Roughly 2 teaspoons salt (or to taste)
- 2 tablespoons thick tamarind paste (i didn’t have any but substituted with some lemon juice)
- You could also add in a pepper, green beans, and okra pods if you have them!
- I started by placing the chopped onions, chillies, garlic, ginger, and 3 tablespoons of water into a blender and blending until smooth.
- To this i added the paprika, cayenne pepper, coriander, cumin, turmeric (if you have it), cinnamon, and cardamom. Blend briefly.
- Remove the tick coconut cream from the can and keep to one side for later.
- Put the thinner coconut milk into a measuring jug and add water to make it up to 750ml.
- Pour the oil into a large lidded pan and set over a medium-high heat.
- Add in the paste from the blender and fry for 12 minutes until it has thickened and a rich, reddish brown.
- Add in the meat to the pan and stir for a minute.
- Cover and reduce to a medium-low heat and cook for 10 minutes. Check and stir every now and again.
- Add in the thinned coconut milk and water mixture, salt and tamarind paste (or lemon juice). Stir to mix and bring to simmer.
- Cover and simmer gently for 45 minutes.
- Take the lid off and continue to simmer on a low heat for a few hours but keep an eye on it and stir it so it doesn’t dry out.
- When it has thickened and reduced, add the remaining thick coconut milk and continue to simmer until it has mixed and thickened.