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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Cranberry Chutney

Fresh cranberries arrive in autumn, but because this recipe allows frozen, you can enjoy this side dish any time of the year, not just at Christmas.

Kudos to my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe, adding spices and darker sugar. The picture doesn’t do it justice – it’s the perfect way to add spiced cranberries to your holiday spread.

Serves: 8 – 10
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Plum and Apple Jam

I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: One 500ml jar (plus a teeny bit extra)
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Sweet Potato Fries

This isn’t a recipe so much, as an idea for you to do something different with sweet potatoes. One single sweet potato can create enough GF fries to serve an entire party as nibbles.

The herbs and spices are up to you – I’ve used my fave Szechuan pepper with salt, sumac, & dried thyme – but use any seasoning you prefer (see footnote).

Makes: enough canapés for a crowd
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