Almond & Apricot Biscotti

 

 

 

“Biscotti” literally means “twice baked” which is exactly what you do to make this delicious cookie that is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function.

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Angela Hartnett’s stuffed marrow with chorizo, red peppers and feta

I know marrows are normally at the end of their season in October, but for some reason they still seem to be around at the moment, so this recipe should help you use them up – and it suits this awful weather we’re having as well!

Angela Hartnett’s stuffed marrow with chorizo, red peppers and feta

Angela Hartnett  The Guardian, Wednesday 10 August 2011 17.29 BST

 

Marrows are usually overshadowed by their sexier cousin, the courgette: that’s the vegetable we fancy-pants chefs tend to prefer. However, marrow can be a great alternative. It is more watery, but that makes it a great choice when there are strong flavours to absorb. English marrow is in season and plentiful, can be used sauteed with chilli, for a chilled soup or in curries. Here I have stuffed them and added a touch of spice with chorizo, but that can be left out if you would like the dish to be totally vegetarian.

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Fennel and Potato Soup Recipe

 

Fennel and Potato Soup Recipecourtesy of Hugh Fearnley-Whittingstall

 

This fennel and potato soup recipe makes a luxurious soup with a creamy texture and delicate anise flavour.

If you prefer a lighter version, just leave out the cream at the end – it’s still very good.

Serves four.

 

Ingredients:

  • 1 tbsp rapeseed or olive oil
  • 1 knob unsalted butter
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 tsp minced garlic
  • 3 large fennel bulbs, trimmed, tough core removed and sliced (reserve the fronds for garnishing)
  • 500g floury potatoes, such as Maris Piper, King Edward or Desiree, peeled and roughly chopped
  • 800ml chicken or vegetable stock
  • 100ml cream or crème fraîche
  • Salt and freshly ground black pepper

 

Method:

  • Heat the oil and butter in a large saucepan and add the onion, celery, garlic and fennel, plus a good pinch of salt.
  • Stir, then cover and sweat over a medium-low heat for 15 to 20 minutes, stirring occasionally.
  • Add the potatoes and stock, bring to a boil, reduce the heat and simmer, uncovered, for about 15 minutes, until the potatoes are tender.
  • Purée the soup in a blender and return to the cleaned pan, (or use a stick blender in the pan).
  • Add more stock or water if it seems too thick.
  • Stir in the cream or crème fraîche, if you’re using it, and season to taste.
  • Reheat gently, being careful not to let it boil, and serve in warmed bowls with a little more cream or crème fraîche dolloped on top and sprinkled with the fennel fronds.

Click here to download a pdf of this recipe

 

Sausage and Leek Casserole Recipe

 

Sausage and Leek Casserole Recipe

You can serve this sausage and leek casserole recipe with mashed potatoes or mashed carrot and turnip and these can easily be prepared once the casserole is in the oven. However, as I’m a big fan of one-pot-cooking (less washing up!), I’ve just added a few new potatoes to the casserole.

You can leave the casserole in the oven for longer if you wish – up to about an hour and a half would be fine.

If you’re after a delicious winter warming meal for four and you’re on a tight budget, this will work out at under £5.

Ingredients

  • 8 Sausagessausage and leek casserole ingredients
  • 2 tablespoons Olive oil
  • 1-2 leeks
  • 1 onion
  • 1tsp minced garlic
  • 250ml / 1/2 pint vegetable stock
  • 1 tablespoon tomato purée
  • 2 tsp dried mixed herbs

 

Method

  1. Preheat the oven to 200 degrees C
  2. Slice the leeks, discarding the root end and the dark green part
  3. Peel and slice the onion
  4. In a large frying pan, or skillet, heat the olive oil
  5. Add the leek and onion and cook until soft
  6. Add the minced garlic and stir
  7. Cook for a further minute
  8. Place the leek and onion in the casserole
  9. Place the sausages in the frying pan and cook for a few minutes until brown on the outside
  10. Place in the casserole on the bed of leeks & onion
  11. If you’re doing the one-pot thing, add your new potatoes
  12. Mix the  herbs and tomato purée into the stock
  13. Pour the stock over the sausages in the casserole
  14. Cover and bake in the oven for about 45 minutes
  15. If you’re having separate vegetables, now’s the time to prepare & cook them.

sausage and leek casserole

 

 

 

Chorizo and Broad Bean Risotto Recipe

 

Chorizo and Broad Bean Risotto Recipe

I have to admit here that I don’t like true risotto (I find the rice is too creamy for my liking), so I adapt this chorizo and broad bean risotto recipe with ordinary long grain white rice. I cook all the ingredients as per the recipe, but them add them to rice that I’ve already cooked.  Sacriledge, I know, but I do like to be different!

Anyway, here’s the proper way to make this recipe…

Ingredients:

  • 1tbsp olive oilchorizo and broad bean rizotto recipe ingredients
  • 2 rashers smoked bacon, diced
  • 1 med onion, chopped small
  • 1tsp minced garlic
  • 300g chorizo, sliced
  • 300g Arborio rice
  • 1ltr chicken stock
  • 300g broad beans – frozen are fine

Method:

  • Heat the oil in a medium frying pan & add the bacon, onion and chorizo.
  • Cook on a low heat for 10mins, stirring continuously
  • Add the minced garlic and stir
  • Stir in the rice, making sure it gets well coated.
  • Add enough stock to just cover the rice, bring to a simmer and cook until all liquid has gone.
  • Repeat, adding the stock a little  at a time
  • Add the broad beans with the last of the stock, and cook, for 3 or 4 minutes

This will serve 4 people.

chorizo and broad bean risotto