Explorer Magazine- February

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For this month's Explorer magazine I went down the romantic route for Valentines day and did a creme brûlée with a twist. Creme brûlée is my husbands favourite dessert so I knew that by making this for him it would mean that he would do the washing up without complaining for at least a few days! This is dessert is definitely worth making for your loved ones and is bound to score you a few extra brownie points.

Potato, Chorizo & Thyme Frittata with a Beetroot & Feta salad

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1. Please send me on holiday to Barcelona
2. If you follow me on twitter you will know that I have being going on (a little too much) about the rare breed eggs I bought the other day from the Gog Magog farm shop...all 12 eggs ended up as double yolkers which I think means that I am in for some good luck! Anyway I had initially bought the second box for my mum but being the forgetful person I am I forgot to give them to her yesterday. I have been meaning to make a frittata for a while now and saw this as the perfect opportunity. I decided to pair it with a simple salad of baby beetroot, romaine lettuce & crumbled feta. After the mac & cheese incident I didn't want anyone to   think I was a salad dodger! This frittata makes a great lunch or dinner but would also be fantastic served as tapas along with lots of other lovely Spanish delicacies. 
6. This recipe is super quick and easy to make, you just need a non stick frying pan that will go under the grill. A metal or removable handle would useful.

Serves 4

You will need-

• Approx 300g of waxy potatoes like rooster or vivaldi
• A good handful of thinly sliced chorizo
• A few stalks of thyme, leaves removed
• 1 red onion, diced
• 6 large free range eggs
• 100ml milk
• A handful of grated parmesan or similar cheese
• A salad of your choice

Peel and cut the potatoes into small cubes and then simmer in a pan of salted water for 5 minutes. Drain and put to one side.

Heat your frying pan over a medium heat and cook the chorizo for a few minutes till it starts to get a little crispy. Next add the thyme leaves and fry in the chorizo's oil for a few more minutes. Drain away the chorizo and thyme and cook the chopped onion till soft.

Crack your eggs into a bowl and add the milk and whisk. Now add the chorizo, thyme, cooked onion, potatoes and parmesan and season well with salt and pepper. Turn the heat of the pan down to low and then pour the mixture in. Stir gently to evenly disperse everything then cover and cook for 15 minutes or until it has nearly set in the middle. Heat the grill to medium and then place the pan under till the frittata sets completely and the top becomes golden brown.

Slice and serve immediately. Left overs can be stored in an airtight container in the fridge and eaten cold the next day. Hello lunch time!

I should also mention the salad. I bought some baby beetroot that is infused with white wine vinegar & balsamic vinegar (Tesco finest), sliced it up finely and placed on top of chunks of romaine lettuce hearts and the crumbled some organic feta on top. If you can't find the beetroot I used just use regular and drizzle the whole salad with a little balsamic vinegar.

 Enjoy x

Sourdough Bread in Pictures

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In November I began making my own sourdough bread after buying the Tartine book. Ever since I have planned on sharing the recipe. Yesterday when I got home from work I got stuck in making sourdough for the weekend- I had bought some fantastic eggs and bacon from the Gog Magog Farm shop and was planning an epic breakfast. I had also done a very fair trade with Jo, a jar of her homemade Seville orange marmalade for some of my starter which was begging to be dolloped onto a piece of sourdough. Whilst editing my photos I came to the realisation that I really couldn't do Chad's recipe justice. His technique of turned the dough rather than kneading really ought to come from him so after a very quick search I found the recipe on the Martha Stewart website here. I can't recommend the Tartine book enough and I keep on meaning to make some of the other breads in there although right now I am so in love with the Basic Country Loaf that I can't even begin to imagine how delicious the other breads in there are! So, although I'm not sharing the recipe here I thought I would share my photos. I am very glad the recipe makes 2 loaves because looking at the photos is making my stomach grumble.

Carrot & Walnut Loaf

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I recently did some catering for an event and decided to make a carrot and walnut type loaf. I searched high and low around the internet till I found a recipe on the trusty BBC good food website. I liked the idea of using half regular self raising flour and half wholemeal and without the icing its a slightly healthy option for a cake as you're using oil instead of butter, also great for those who are dairy free. Annoyingly my icing came out a little runnier as I got impatient waiting for the butter to soften so gave it a helping hand. Don't be like me if though, just leave it out overnight. 

I have to add, this cake is so moist (I love that word) and moorish and keeps for a few days (if it lasts that long without being eaten that is) and is a great accompaniment for your afternoon tea anytime of the day!

Recipe slightly adapted from BBC Good Food

You will need-

• Zest & Juice of 1 orange
• 50g sultanas
• 150ml sunflower oil plus some from greasing
• 2 free range eggs
• 140g soft light brown sugar
• 85g self raising flour
• 85g wholemeal self-raising flour
• 2 tsp ground cinnamon
• 2 tsp ground mixed spice
• 1 tsp bicarbonate of soda
• 140g carrots, grated
• 50g chopped walnuts plus some halves for decorating.

Icing

• 200g soft cheese
• 50g butter, softened
• 85g icing sugar cinnamon
• 1 tsp vanilla extract

The recipe suggests that you soak the sultanas in the orange juice and zest overnight or to microwave the mixture on a medium heat for 1-2 minutes. As I didn't plan ahead and don't have a microwave (shock horror) I left mine to sit on top of my oven for a few hours whilst I did some other baking and it seemed to work fine.

So, pre-heat your oven to 180C and grease and line a loaf tin with some oil and greaseproof paper (it should be a 2lb tin). In a large bowl mix together the flours, sugar, cinnamon, mixed spice and bicarbonate then add the sultanas along with the juice and zest, grated carrot and walnuts. 

In a separate bowl, whisk together the eggs and oil and add to the flour mixture. Mix it all really well the pour the mixture into the tin and bake for around an hour or until a skewer comes out clean. Leave the cake to cool completely in the tin.

To make the icing use an electric whisk and start by beating the butter so its really soft and creamy and then add the soft cheese, icing sugar & vanilla till you have a really smooth consistency (don't be impatient like me and use firm butter). Remove the loaf from the tin and spread the icing on. Decorate with the walnut halves if you want to bit a little fancy.

Enjoy x

Chorizo & Cauliflower meets Mac & Cheese

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So I guess I should begin by saying that I initially got the idea for a cauliflower & macaroni cheese from good old Jamie and his not so 30 minute meals. I liked his use of creme fraiche for the sauce and made his version after seeing it on the tv. I planned on doing the same again tonight until I realised I couldn't find the recipe anywhere. This is when I decided to make my own spin of it and I am happy to say it was a success. So much so that just looking at the photos is making me want to run to the fridge for seconds! According to Tim, this meal has the perfect mix of textures, chewy, crunchy, soft (he should know he's a bit of a textures man) and I have to agree with him. If you are more sensible than me then you would serve this with a lovely crisp salad but with it being January and a monday I thought I would treat myself!

I know I will struggle waiting for lunch time at work tomorrow knowing that this is waiting for me in the fridge!

Serves 4

You will need

• 200g penne or macaroni elbows
• 1 cauliflower leaves and stem removed and cut into small florets
• 50g chorizo
• 100g mature cheddar, grated
• 40g parmesan, grated
• 150ml creme fraiche, I used low fat to make myself feel a little better!
• 2 cloves garlic, crushed
• A sprig of rosemary, leaves chopped
• A couple of slices of stale bread, or some shop bought course breadcrumbs

Pre-heat your oven to 170C and then begin by placing the pasta and cauliflower in a bowl of salted boiling water and cook according to the pasta instructions. (When draining the pasta and cauliflower save the cooking water).

Whilst that is boiling away cut your chorizo into thin slices and then cube.

In a separate bowl combine the creme fraiche, cheddar, parmesan, garlic and chorizo and leave to one side.

Slice your bread into smaller chunks and then place in the oven for a few minutes. Once its toasted add it to your food processor along with your rosemary and blits till you get course breadcrumbs.

Once you have drained the pasta and cauliflower (and reserved the water) place them back into the pan along with the cheese mix you made and combine. Add some of the cooking water till its slightly runny then pour into a baking dish. Sprinkle the breadcrumbs over the top and bake for around 15-20 minutes till the breadcrumbs are lovely and golden.

When cooked spoon out onto your plate and eat as fast as you can. Then try to avoid eating any leftovers straight after. But don't be like me, don't forget the salad!

Enjoy.x

Roasted Butternut Squash Soup with Chilli & Ginger

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So, as promised, here is the recipe for your left over butternut squash. The original recipe is for a whole squash so feel free to double the recipe if you're cooking for more people. I first tried this soup a few months ago after seeing it on Loraine Pascale's show. I loved how few ingredients there were but wondered if the soup may be a little bland. Well bland it is not! Its the perfect balance of flavours with a lovely kick from the chilli. Luckily I had some left over coconut milk from the curry as I think opening a whole can for a little drizzle is a bit wasteful but it definitely adds something to the overall flavour.

I didn't end up using the lime or coriander as I didn't have any to hand but I'm sure they would add even more flavour and a bit of freshness so if you have some do use it. - Although the soup is pretty delicious without.

Serves 2

You will need

• 1/2 butternut squash cut lengthways & deseeded (around 400g)
• 1 clove garlic, kept in the skin but smashed a little
• 1/2 onion chopped
• 1 tbsp oil
• 25g butter
• 1/2 red chilli, deseeded and chopped
• 2cm chunk fresh ginger, peeled & grated
• 450ml vegetable or chicken stock
• A quater of a lime
• A sprig of fresh corriander
• A splash of coconut milk

To begin preheat your oven to 220C and then score the butternut squash, drizzle with half of the oil and season with salt and pepper. Place the garlic clove in the squash and then bake for around 30 minutes. The flesh should be nice and soft so test it with a knife and bake for a little longer if needed.

 Whilst the squash is in the oven place a large saucepan over a medium low heat and melt the butter with the remaining oil and cook the onions with a little more seasoning until they are really soft and translucent. You don't want them to burn or brown. When the butternut squash is ready squeeze the garlic out of its skin chop it up a little if needed and add it to the pan along with the garlic and ginger. Let the butternut squash cool a little then scoop the flesh out into the pan. Now add your stock and bring everything to the boil.

Once its boiling turn it off and blend carefully, I used my stick blender, just be careful not to splash soup on yourself. Season and add some lime juice if you are using it and pour into your bowls.  To serve drizzle with the coconut milk and sprinkle some coriander leaves on top.

Enjoy! x

Coconut Meringues

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Today has been a pretty full on day. I started it off by volunteering at FoodCycle which was great fun and I was joined by fellow Cambridge food bloggers Jo & Miss Sue Flay. After we cooked up a storm I headed home to get making for my recipe for the February issue of Explorer Magazine (watch this space). I ended up with some left over egg whites and feeling inspired by the FoodCycle guys I decided to whip up some meringues with a twist. The coconut was a bit of a last minute decision and I'm so glad I chucked it into the mix because these meringues are seriously delicious & moorish. I used's Delia's meringue recipe as a base and ended up with the perfect meringues. They would be great served with all sorts of things but I love them just as they are.

Makes Approx 24 small meringues

You will need

• 2 fresh egg whites at room temperature
• 4 oz caster sugar
• 2/3 cup grated coconut

Begin by preheating your oven to 150C then pour your egg whites into a clean bowl (make sure that there isn't any grease or water left in there). Whisk the egg whites on the slowest setting for around 2 minutes till the mixture starts to turn bubbly. Then turn it up to a medium speed and whisk for another minute before turning it to the highest speed and whisking it until stiff peaks are formed. But be careful not to over whisk the whites.

 Once the egg whites are stiff start adding the sugar a spoon at a time till the mixture is glossy. To check if its ready rub some of the mixture between your fingers and if you can still feel the sugar keep going. When the meringue is ready gently fold the coconut into the mixture.

 Line a baking tray with greaseproof paper and dab some of the meringue into the corners to hold the paper down. 


Spoon or pipe the mixture onto the paper and then place the meringues in the oven. Turn down the temperature straight away to 140C and bake for 20 minutes. Once the time is up turn the oven off but leave the meringues in the oven till it has cooled down completely. This will take some restraint but it will be worth it I promise!

Enjoy