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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Moroccan-Spiced Roasted Vegetable Tart

Pastry is easy, and this version using roasted parsnip is as easy as my other pastry recipes. There’s a crossover between the pastry and filling steps, but doing it all together means less preparation time overall.

The roasted parsnip pastry (thanks Steph!) is filled with layers of roast veg, chickpeas, spinach, and more, for a hearty and warmingly-spiced vegetarian main meal.

Serves: 10-12 as a starter, 4-6 as a main meal
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White Chocolate Truffles with Ginger, Lime and Coconut

Sometimes you have an excess of white chocolate, and a cheesecake, other cake, or cupcakes aren’t quite right for the occasion.

The fab Kate’s Veggie Desserts advertised these on Twitter. I’ve scaled it up & modified the ingredients slightly – you’ll have a creamy, tropical delight.

And you’ll have made truffles! 🙂

Makes: 30-40 truffles depending on size
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Filo Parcels with Jam and Cheese

I made Plum & Apple Jam last month and bought Cheshire cheese for Christmas; I was always planning to do something like this with the leftovers.

It’s not GF as I’ve used shop-bought filo pastry. These quick-to-make baked treats turned out just as I’d imagined: crunchy & gooey; the perfect marriage of salty-sweet.

Makes: 24 canapés
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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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