Potatoes With Spice, Chilli, and Cheese

Potatoes can be boring. They’re inexpensive, sure, but they need loads of extras to zhuzh them up.

This recipe includes everything to make potatoes quite scrumptious, with chilli, sweet pepper, ginger, onion, garlic, herbs, and a Whole Lotta Cheese.

Serves: 6 – 8

 

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Carrot and Coriander Spicy Thick Soup

Everyone can make soup. This recipe is a stepping-stone to your own creativity: adding different spices ‘n herbs, & varying the texture to include both creamy and chunky bits.

I used a dried ‘Scotch broth mix’ (pearl barley, yellow & green split peas, blue peas, red split lentils, and dried veg [potato, carrot, leek, cabbage, swede, celeriac]), but you can ignore that.

Serves: up to 8 as starter, 4 as main course
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Blondies with White Chocolate and Cranberries

Amongst my usual tasting crowd there are a few folk who don’t like dark chocolate. Last week I re-made my Marbled Cheesecake Brownies for them, so this week, I’m using white chocolate.

Adam Byatt’s Cranberry Blondies recipe from the Great British Chefs website was a great starting point; I’ve made them gluten-free and added a few spices and darker sugar.

Makes: up to 30 depending on size
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Filo Fruit Tart

Rick Stein went to Thessaloniki and adored the fresh peaches which were in season, and made a lovely pie (his BBC series of Long Weekends might not still be available to view).

It’s autumn now, so I’ve substituted apples and pears, but any fresh (or tinned/frozen) fruit would be absolutely fine. This is the easiest posh pud I’ve ever made.

Serves: up to 10
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Fajitas with Chicken, Veg, Spices and Herbs

This isn’t a recipe so much (other than making tortillas): It’s a stepping-stone for you to unleash your own creativity. Go wild with your choice of spices, herbs, and fillings (see footnotes).

Children will LOVE making the flatbreads and filling them with their choice of ingredients, spices, and herbs. This is a fantastic way to introduce them to new flavours, too.

Serves: 6 – 8 depending on appetite
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Frozen Berry and Frangipane Tart

I’ve described why I like using frozen fruit in my Lemon & Frozen Berry Cake recipe. Although I have a Cherry Frangipane Tart, tis not the season for fresh berries so I’ve revamped that recipe.

Here, a layer of defrosted frozen berries hides under the cake-like frangipane filling, with a suggested garnish of berries to show what goodies are underneath.

Serves: 12-16 depending on portion size
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Toffee and Chocolate Bites

My 24-hole canapé tin gets pulled out whenever I want to do something elegant and special. Some supermarkets offer Toffee Bakewell Tarts and that got me going to develop this recipe.

Gluten-free shortcrust pastry with chocolate ganache and toffee will always be a winner. Garnish with whipped cream for an extra indulgence, although these are mighty rich as-is.

Makes: up to 60 bite-sized canapés (see Kit footnote for larger sizes)
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