savoury

Pumpkin loaf
12Oct

Pumpkin Loaf

I got a little too excited when I walked into the supermarket and saw the newly built mount of pumpkins of all sizes and shapes – especially all the shapes. So I bought one too many pumpkins, which gave me the perfect excuse to try to bake as much as I could with them! I immediately thought of baking a bread, much like a potato roll, but with puree made from roasted pumpkin, you will only use about a quarter of a small pumpkin to make this recipe, but it can be doubled. It took a couple attempts to get it right, adjusting for fat and sugar ratios, and the result was a super moreish loaf. I cut slices of the dough and lined them up in the tin before baking it as it meant you could pull apart the slices. It is best served fresh out of the oven but also great to make toast. Have your butter ready! Pumpkin loaf 200g roasted pumpkin 1 egg 70ml whole milk 50g butter, melted 500g strong flour 14g instant yeast 1 tsp salt 2 tbsp sugar 1 tbsp fennel seeds Olive oil to grease 1. Roast the pumpkin – I quartered
3 mins read
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Crepes with smoked salmon and poached egg
15Feb

Crepes with smoked salmon and poached egg

Pancake day always creeps up on me, and I think a lot of people forget about it until they go to the supermarket and see Nutella being sold next to frying pans. Pancake day for me is about crepes. A better batter (!), more delicate and crispier. It’s a simple, easy recipe that can be whisked last minute. And whether you want the sugar rush of Nutella or jam, tomorrow I am having mine for breakfast with smoked salmon, cream cheese and spinach. A poached egg tops it off nicely. Crepes with smoked salmon and poached egg Yields 10 crepes 150g of plain flour 3 eggs 330ml milk 1 tsp salt Butter to grease pan Filling: Smoked salmon (around 300g for 10 crepes) Cream cheese Spinach Eggs Vinegar 1. In a large bowl whisk flour and eggs together with a third of the milk until smooth. Add the remaining flour and salt and continue to whisk until all the flour is incorporated, and you have a smooth paste. The consistency should be that of single cream. 2. Place a 23cm frying pan over a medium heat, add enough butter to thinly coat the pan (a heatproof bush is a helpful
2 mins read
1998 Views
Pork and Sage hand pies
26May

Pork and sage hand pies

These pies have everything that you need in your hand (and mouth): pork, sage, mustard and Parmesan.
3 mins read
3488 Views
rye breadstick charcuterie
13Dec

Rye and olive breadsticks

Easy rye breadsticks with chewy olives and a burst of rosemary. Perfect as part of a charcuterie board. Christmas becomes less about the presents and more sentimental as I get older. To me time and thought mean so much more than any candle or bath product you can receive at secret santa. And I always hope that others share my sentiment as I love giving handmade gifts. This Christmas will be no different and I have been planning different recipes to bottle/gift wrap to give out as hampers. Step one was to make these rye breadsticks. Using rye flour and brown sugar in this recipe gives the bread a sweet edge which is nicely contrasted by the salty, tangy olives. A perfect addiction to a charcuterie board! Rye and olive breadsticks (yields 20-35) 200 wholemeal rye flour100g strong white flour100ml warm water1 sachet yeast30g muscovado sugar1 tsp salt20ml olive oil100g finely chopped green pitted olives2 tbsp rosemary leaves 1. In a large bowl mix the flours, yeast, sugar and salt.2. Separately mix the water and oil. Slowly incorporate wet ingredients to dry, mixing with a fork until well combined.3. Transfer the dough onto a slightly floured surface. As you knead
2 mins read
3741 Views
Savory Cheese scones with cherry chutney
17Dec

Cheese scones with cherry chutney

I have been struggling with the flu for the last two days. Deciding to walk around the Christmas market in the pouring rain does that to you. With the temperatures dropping and the sun becoming very shy this time of year it has been easy for me to sleep in. And sleeping in means that meals merge into one another and this gives me a great excuse to have brunch in bed. In England scones are often eaten as an afternoon treat, with tea and sweet toppings like clotted cream and jam, and although I will never say never to a scone with cream and jam I will always reach for the savoury ones first. Scones are not what first pops into people’s mind when they think of brunch, but for me that’s the perfect dish to have with coffee. Fluffy cakes with tangy cheese. Chutney is often paired with cheese scones but my choice of cherries as the fruit is unconventional for a chutney. It makes it a little sweeter than traditional recipes, but as a big fan of sweet and sour tastes this was a gamble that paid off. Sweet cherry chutney (yields around 300g) 250g frozen pitted cherries
3 mins read
1590 Views
Falafel burger with halloumi fries
13Oct

Falafel burger with halloumi fries

Do you know the feeling when you reluctantly try a new weird dish and fall in love with it? Falafels did that to me. Funnilly enough my local pub was serving a special of open falafel and guacamole during the summer. I had it twice and then just had to try and re-create it at home. Rather than guacamole I added a simple yoghurt and coriander sauce to pair it with the chili powder. It may look like an innocent hand held snack but this is one filling burger. Falafel burger (makes 2) 230g canned chickpeas (drained weight) Zest of one lemon 1 tsp ground cumin 1 tsp ground coriander 1 tsp chili powder 1 tsp salt 1 tbsp tahini 2 garlic cloves 1/2 cup of breadcrumbs 1 egg Flatbreads, red onions and lambs lettuce 1. Dry the chickpeas well with a paper towel. Blend all ingredients together breadcrumbs to one side. Blend until you get a smooth paste. Mix half of the breadcrumbs in and with your hands shape the paste into patties. Cover patties with remaining breadcrumbs and leave it to chill for at least 10 minutes 2. Heat 2 tbsp sunflower oil in a non-stick frying pan, add the
2 mins read
1532 Views