Festive Jewelled Meringues!

| thesunnysideupfoodie

These stunning meringues will be the star of the show for any festive table.

Makes 4

Ingredients:

For the meringues

  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 80g caster sugar

For the fillings:

Pistachio, Cherry & Amaretto

– handful chopped pistachios

– handful pomegranate seeds

– handful chopped cherries

– 4 biscotti, crushed

– 1 shot amaretto liqueur (we like the creamy amaretto!)

– (optional – see recipe for our mulled wine jam, or alternatively use some cherry juice or raspberry coulis)

Maltesers, Toasted Hazelnut & Baileys

– 1 small packet maltesers, roughly chopped

– 50g grated dark chocolate

– 75g whole hazelnuts, toasted in a dry pan until golden, roughly chopped

– 1 shot baileys

Meringue cream cheese toppings:

For the base of the meringue topping (measurements are per meringue recipe, if you want to make both types of meringue simply double the amounts below so you can then divide the mixture into two separate bowls to add the fillings)

– 60ml double cream

– 80g cream cheese

– 40g caster sugar

– Half tsp vanilla paste

Method:

1. To make the meringues, pre- heat the oven to 120 degrees fan. In an electric mixer (make sure the bowl is absolutely clean otherwise your meringues won’t work), add the egg whites. Whisk until it forms soft peaks. Add the cream of tartar. Slowly add the sugar, whisk until stiff peaks.

2. Spoon onto a tray and create a slight well in the centre. Bake for about 1.5 hours and then switch off the oven. Leave them to cool in the oven for an hour (prevents cracking).

3. To make the fillings, make your cream cheese filling first by whisking double cream until forms soft peaks. Add sugar, cream cheese and vanilla paste. Set aside in the fridge until ready to serve.

4. Once meringues are fully cooled (you can make them ahead and keep them in an airtight container stored in a cool cupboard for up to a week), divide your cream cheese mixture into two bowls.

5. If making both flavours of meringue, in one bowl, add your pistachios, cherries, amaretto and biscotti to half the cheesecake mixture and spoon on top of 2 of the meringue nests. Top with pomegranate seeds and drizzle with mulled wine jam (or an alternative).

6. To the other half of the cream cheese mixture, add your chopped maltesers, grated chocolate, and baileys. (For a festive twist, you could also add some clementine zest for freshness). Serve on top of the other two meringues. Enjoy!

We Wish You a Jammy Christmas! Mulled Wine & Plum Jam

| thesunnysideupfoodie

Set off those party poppers for one of our best festive recipes yet!! This gorgeously plummy, sweet and spicy jam/ jelly goes superbly with so many things – drizzle on your meringues (ooh, saucy!!), dollop on a cracker as a perfect cheese sidekick, bake some festive jammy dodgers, make a mulled wine doughnut by replacing your usual jam with this recipe, glaze a ham for a festive twist, add it to a trifle, spread across cream cheese on crepes or pancakes for a fruity twist on pancake fillings, or even swirl some into your morning porridge, natural yoghurt, or overnight oats for a real brekkie treat 😍 Personally we are going to make some fabulous meringues with this to celebrate New Year’s Eve in style 🎉

Ingredients:

(Makes 2 large jars, or 5 small ones)

  • 400ml fruity red wine (we used a Merlot)
  • Grated zest and juice of 2 oranges
  • 2 cinnamon sticks
  • 2 tsp cloves
  • 1 punnet (about 1.5kg) plums
  • 1.5kg jam sugar
  • 3 sprigs rosemary
  • 1tsp chill flakes (if going for the savoury option)
  • 2tsp tomato purée (again if going for savoury option)
  • 2 star anise
  • 2 tsp grated nutmeg

(Ps – If you want to make a cheat version of this, simply combine a good quality plum jam with an orange jam, heat gently and add your wine and spices… shhh, we won’t tell anyone it’s not homemade!)

Method:

1. In a heavy based saucepan, heat the red wine, orange zest and juice, cinnamon sticks, star anise, nutmeg, cloves, rosemary, and (if adding for savoury option) the tomato purée and chilli flakes. Bring up to a gentle simmer for 10 minutes. Take off the heat; leave to cool slightly.

2. Prepare the plums and chops into cubes. Put into a really large saucepan.

3. Put a small clean saucer into the freezer for later.

4. Use a sieve to strain the mulled wine mixture into a bowl and then add that liquid mixture to the pan with the plums. Cover and cook gently for 20-25 minutes, depending on the ripeness of your fruit, until the plum skins are soft.

5. Add the sugar to the plum mixture. Boil until a sugar thermometer reaches a temp of 105 degrees Celsius. This is the setting temperature. If you don’t have a sugar thermometer, this is where that saucer will come in handy that you put in the freezer earlier! Simply spoon a little on the dish and return to the freezer for a couple of minutes. When you take it out, if you drag a spoon across the surface of the liquid it should wrinkle (ie. It should have started to set in the freezer). If that doesn’t work, keep the main mixture on the heat for 5 mins longer.

6. Leave the jam to cool a couple of minutes. Remove any residue from the top. Use a funnel to pour the mixture into sterilised jam jars. Leave to cool and then set in the fridge.

Keeps for up to 1 year if refrigerated!

Treat or Treat: Creamy Lemon & Garlic Chicken

| thesunnysideupfoodie

There’s no ‘trick’ in this treat recipe! Gorgeously creamy comfort food all cooked in one pot – the ultimate cozy Autumnal treat.

Ingredients:

(Serves 4)

  • 4 free range chicken thighs, skin on
  • 2 tbsp plain flour
  • 1 small tub single cream
  • 1/2 glass white wine
  • 1 tsp Dijon mustard
  • 1 vegetable stock pot, plus water as per instructions
  • 3 garlic cloves, chopped
  • 1 large lemon, zested and juiced
  • 1 large handful of dill (optional), roughly chopped
  • 1 large handful fresh parsley, roughly chopped
  • 1/2 handful of Parmesan, grated
  • Salt and pepper, to taste

Recipe:

1. Pre- heat your oven to 180 degrees Celsius (fan).

2. In a bowl, combine the chicken and flour. Coat well and dust off any excess flour.

3. Put a heavy based pot on the stovetop on a medium heat. Add a splash of oil. Add the chicken, skin side down.

4. Cook the chicken for a few minutes until the skin is browned. Turn the chicken over and cook for another few minutes on a slightly lower heat to add colour to the chicken.

5. Add the white wine to deglaze the pan. Add the stock, cream, and garlic and turn the heat down if needed so it gently bubbling.

6. Add the lemon, zest, parmesan, mustard and half the herbs. If you want to, you can also add slices of lemon to the top of each chicken thigh.

7. Put the lid on the pan and put in the oven to cook for 25 – 30 minutes. Check the chicken is cooked through by making sure the juices run clear.

8. Add the rest of the herbs on top to serve. Enjoy!

Autumnal Nights: Chorizo, Butter Bean & Pork Stew

| thesunnysideupfoodie

This is the ultimate comforting stew perfect for colder evenings – inspired by dinner at my lovely friend’s house recently, this is perfect for diving into and mopping up all that rich sauce with some yummy bread for leftovers!

☀️ Serves 2 ☀️25 mins cooking time ☀️Quick & simple dinners

Ingredients:

For the stew:

  • 1 carrot, cut into small cubes (don’t bother peeling it!)
  • 1 handful chopped chorizo (chop into cubes)
  • 1 tin butter beans
  • 1 jar or carton of passata (or use chopped tinned tomatoes if this isn’t available)
  • 3 garlic cloves, chopped
  • 1 tsp dried or fresh thyme
  • 2 tsp balsamic vinegar
  • 1/2 tbsp honey
  • 1/2 glass red wine
  • 1/2 tsp chilli flakes
  • 1/2 tsp cinnamon
  • 2 tsp paprika

For the rest:

  • 2 pork steaks
  • 1 tbsp cornflour
  • 2 eggs

Method:

1. Add cornflour to a plate and add the pork steaks. Coat in the cornflour and season. Set aside in the fridge.

2. In a heavy based saucepan, add the diced carrot and sauté for a couple of minutes until it starts to soften a little. Add the chorizo and cook for a couple of minutes until the oils start to release from the chorizo.

3. De- glaze the pan with the wine. Add your garlic, herbs, balsamic, honey, chilli flakes, cinnamon and butter beans (add the liquid from the butter beans also). Leave to simmer for about 15 minutes on a low heat.

4. In a griddle pan, fry your pork steaks until crispy and cooked all the way through (should take about 6 minutes if they’re not too thick). Set aside to rest.

5. When ready to serve, use the same griddle pan you used for the pork (we don’t like to waste flavour or do any unnecessary washing up!) to fry your eggs.

6. Serve up the stew with the sliced pork and egg on top. Enjoy!

Great Balls of Fire! Spiced Meatball & Courgette Skewers

| thesunnysideupfoodie

These tasty little kebabs will warm your soul – juicy homemade meatballs with warming spices & yellow courgettes.

☀️ Makes 8 skewers (serves 4) ☀️ 25 mins cooking

Ingredients:

  • 400g beef or lamb mince
  • 1 yellow or green courgette
  • 2 tsp paprika
  • 1/2 – 1 tsp tsp chilli flakes (depending on how spicy you like it)
  • 1/2 tsp cinnamon
  • 2 tsp curry powder
  • 1 large white onion, grated or blended
  • 2 garlic cloves, crushed
  • 1 large egg
  • 2 slices of bread, soaked in water
  • 2 large handfuls of breadcrumbs
  • Season with salt & pepper, to taste

NB- make sure you soak your skewers in water beforehand if using wooden skewers to prevent them from burning!

Method:

1. Soak two slices of bread in water. After 5 minutes, remove the bread from the water and squeeze out the excess water (make sure you squeeze out as much as you can so it is not excessively watery). Add the bread to a mixing bowl and break it up.

2. To the mixing bowl, add the mince, egg, grated/blended onion, spices, garlic and seasoning. Add 1 handful of breadcrumbs, reserving the rest.

3. Using your hands, mix and squish the mixture in the bowl together until it is sticking together and thoroughly combined! This is the fun bit so really get in there with your hands! (Queue the ‘ghost’ moment?!)

4. In a separate bowl, add the remaining breadcrumbs. Then start rolling out the meatballs in your hands (bite size), and then roll in the breadcrumbs to coat them. Put each meatball on a chopping board or plate and then refrigerate for 20 mins.

5. Slice your courgette into rounds. Depending on size, you might want to cut those rounds in half so they resemble semi circles for ease of cooking.

6. Get your meatballs out of the fridge and start adding them onto the skewers, alternating between meatballs and courgette.

7. Cook in a griddle pan for 10 – 12 minutes or so on a medium heat to make sure the meatballs are cooked through. If you’re nervous of cooking the meat through with this method, you can first part- fry the meatballs in a pan before adding them to the skewers to ensure they are cooked through. Enjoy!

Chilli Pork Ramen with Wild Mushrooms & Ginger Broth

| thesunnysideupfoodie

Say hello to this bowl full of happiness come rain or shine… this dish will have you enjoying layer after layer of vibrant flavours of spicy, salty, sweet and sour. Definitely one to give a go if you’re a first time ramen maker! We came up with this one as our take on ramen out of ingredients we had left in the fridge!

☀️ Serves 2 ☀️ 10 mins prep ☀️ 20-25 mins cooking

Ingredients:

  • 2 litres chicken stock or water
  • 1-2 stock cubes (use two if using water above) – we use knorr chicken stock pots
  • 2 tbs light soy
  • 1tbsp mirin
  • 2 tbsp sesame oil
  • 2 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp honey
  • 2 pork steaks
  • 1/2 bulb fennel, thinly sliced, or 1 bok choy (if you can get it)
  • 4 wild mushrooms
  • 6 button mushrooms
  • 200g ready cooked udon noodles
  • 1 egg
  • 1 whole red chilli
  • 4 spring onions
  • 1 knob ginger, grated
  • 3 – 4 large garlic cloves, grated
  • Handful of Fresh herbs (eg basil, coriander, mint, dill… or a mixture, roughly torn)
  • 5 tbsp miso paste
  • 1 tsp sesame seeds mixed with 1tsp black sesame seeds
  • 1 handful green mangetout beans

Method:

  • To a saucepan, add grated ginger, garlic, and 1 whole chilli. Take the roots off the spring onions and add the spring onions to the pan. Add the miso, soy, mirin and stock.
  • Simmer the stock for about 20 minutes until it has reduced and is rich in flavour. Remove the chilli.
  • Meanwhile, season the pork steaks with chilli powder and paprika and add the honey. Add a little oil and rub in. Set aside
  • In a small saucepan, boil and egg for 5- 6 minutes, take out, run under cold water and peel off the shell. Set to one side.
  • In a frying pan, fry the pork steaks for about 5 minutes each side until cooked through. Leave to rest for a few minutes then slice into thin strips.
  • Use the same pan as the pork to fry your mushrooms until golden. Set aside.
  • Add the fennel or bok choy to your stock together with the green mangetout. Cook for 5 minutes. Add your noodles at the same time.
  • Assemble your dish by adding the stock and noodles to a bowl. Add your pork, handful of herbs, mushrooms, and half an egg on top. Top with sesame seeds. Drizzle with sesame oil and serve. Enjoy!

Bold & Beautiful! Beef Short-Rib Ragu with Parsley Pappardelle

| thesunnysideupfoodie

Rich beef ragu cooked low and slow for melt in the mouth tender meat… this is an absolute showstopper of a dish, packed full of deep, bold flavours.

☀️ Serves 6 ☀️ 5 hours slow cooking ☀️ 25 mins prep

Ingredients:

For the ragu:

  • 6 beef short ribs (or can use beef cheeks for a slightly cheaper alternative)
  • 25g dried porcini mushrooms
  • 2 carrots, cut into small cubes (don’t bother peeling them!)
  • 3 celery sticks, cut into small cubes
  • 200g smoked pancetta, cubed
  • 5 garlic cloves, minced
  • 1 cinnamon stick
  • 1 large glass red wine
  • 500ml good quality beef stock
  • 1 large handful of parsley, roughly chopped
  • 1 x jar passata (sieved tomatoes), about 550g
  • Salt and pepper, to taste

For the pasta:

  • 70g dried tagliatelle per person (approx 420g for 6 people)
  • 2 large handfuls of chopped fresh parsley
  • 1 tbsp salted butter
  • Pepper, to taste.

Method:

1. Put the dried mushrooms in a bowl. Add enough boiling water to cover the mushrooms & leave to soak for 5 minutes to rehydrate them.

2. In a frying pan, sear off your beef short ribs on a medium high heat until browned all over. Remove the short ribs from the pan once browned and set aside in a bowl. To the same pan, add the chopped bacon/ pancetta. Fry until crispy.

3. Add the carrots and celery to the pan and cook for a couple of minutes to give them some colour.

4. Remove the mushrooms from the bowl, being careful to keep the liquid from the bowl they were soaking in. On a chopping board, roughly chop the mushrooms, and add the chopped mushrooms to the frying pan and cook until they develop some colour.

5. Add the garlic to the frying pan. Add the wine to deglaze the pan. Remove the frying pan from the heat.

6. Add the contents of the frying pan to a slow cooker along with the short ribs & then add the stock, passata, cinnamon stick and parsley.

7. Slow cook for 5 hours (check the meat on an hourly basis as slow cookers vary – it will take between 4-6 hours depending on the strength of the heat, mine is a Crockpot & takes 4.5- 5 hours on mark 2 heat). The meat should be easily melting & falling off the bone when it’s done!

8. Serve with parsley pasta: cook pasta as per packet instructions, add chopped parsley, cracked black pepper and butter. Enjoy!

‘Sea’duced by Scallops: Seared King Scallops with Pea Purée, Black Pudding & Crispy Prosciutto

| thesunnysideupfoodie

This is one of our most- loved dinner party dishes & so incredibly easy to make (shhh, don’t tell your friends!). Salty, sweet and with a hit of fresh peas, this is a beautiful dish to get the taste buds tingling.

☀️ Serves 4 ☀️ 15 minutes cooking ☀️ easy

Ingredients:

  • 8 king scallops (or if you’re conscious of budget, 1 big scallop per person will be plenty for a starter!)
  • 4 slices black pudding *
  • 4 slices of prosciutto
  • 1 tin mushy/ marrow fat peas (or alternatively blend 200g frozen peas you’ve blanched in hot water for 2 minutes) **
  • Balsamic glaze, to decorate
  • 2 tsp butter
  • Salt and pepper to taste (be careful not to over-season as the prosciutto will already add a salty kick)
  • * (if you’re not keen on black pudding, you can leave this off and add more prosciutto instead by using this as a base instead and use pea shoots instead of the prosciutto to garnish on top of the scallops)
  • ** mushy peas are a British ingredient known for serving up with classic fish and chips – they are tastier than they sound!!

Method:

1. Heat your oven to 200 degrees Celsius (or 180 fan). Add your slices of prosciutto to a baking tray (if you want to keep them from curling up as they cook, place them between two baking trays and into the oven to cook). Keep an eye on them as they will crisp up quickly (about 5 mins). Remove from the oven once crispy and set aside.

2. Meanwhile, heat up a frying pan. On a medium to high heat, drizzle a little oil and cook your slices of black pudding until crispy on both sides and dark in colour (about 5 minutes).

3. Make your pea purée or warm up the tinned mushy peas. Keep on a low heat to keep warm.

4. Remove your scallops from the fridge and pat dry the scallops with kitchen paper to remove any excess moisture (otherwise the moisture will prevent your scallops from developing a lovely seared brown colour in the pan, and colour means flavour!!). Season the scallops with cracked black pepper only (don’t add any salt at this stage otherwise it will draw the moisture out of the scallops and make them go tough when cooked/ prevent them from searing properly).

5. Take your black pudding out of the pan and set to one side. Using the same frying pan, turn up to a high heat and add your scallops. Cook them for no longer than 1 minute on each side, until they develop lovely colour but do not tighten up and go tough). Add butter to the pan for the last 30 seconds of cooking and baste (spoon butter over) the scallops. Take off the heat (the residual heat will keep cooking the scallops).

6. Assemble your dish by drizzling balsamic glaze around the plate (if you don’t have balsamic, Vegemite or Marmite brushed across the plate also adds the same savoury kick). Add a spoonful of pea purée, then the black pudding (if using), then 1-2 scallops and top with the crispy prosciutto. Enjoy!

Mango- misu: Mango & Orange Tiramisu

| thesunnysideupfoodie

This is truly an epic summer twist on a traditional tiramisu – fresh, uplifting and with a fresh fruity cream as light as air… you won’t be able to resist a second helping of this fruity beauty!

☀️ Serves 6-8 ☀️ 20 mins prep ☀️ 1 hour chilling time

Ingredients:

  • 1 large orange
  • 1 large mango, chopped into cubes, or 2x tubs of mango cubes in syrup, drained (about 200g)
  • 4 large eggs, separated
  • 60g caster sugar (divided into two separate bowls of 45g and 15g)
  • 300g mascarpone
  • 150g mango purée (if you can’t find mango purée, blend mango cubes from a tub of mango cubes without the syrup or juice)
  • 150g white chocolate, melted
  • 12 ladyfinger biscuits
  • 16 teaspoons Cointreau
  • To decorate, 1- 2 tbsp cocoa powder
  • To decorate, a few mint leaves, sliced into thin strips

Method:

1. Separate the eggs. Whisk the egg yolks with 45 g of sugar until it goes pale and thickens up (should take about 5 minutes of whisking)

2. Melt the white chocolate in a bowl over a pan of simmering water. White chocolate is quite temperamental so keep an eye on it & take it off the heat as soon as most of the pieces have fully melted.

3. Fold in the mascarpone, melted white chocolate and mango purée to your egg yolk mixture. Be careful not to over mix.

4. In a separate bowl whisk the egg whites with 15g sugar until you have a stiff meringue with peaks that hold. (Top tip: make sure the mixing bowl is grease free by washing with washing up liquid beforehand, otherwise if the bowl is not absolutely clean your meringue will not work!)

5. Gently fold the meringue into the mascarpone and mango mix, taking care to keep in as much air as possible. (I usually stir in a bit of the meringue first to loosen the mixture and then gently fold in the rest of the meringue to follow).

6. In a dish or trifle bowl, layer it with ladyfingers. Sprinkle the ladyfingers with 8 teaspoons of Cointreau. Squeeze orange juice over the ladyfingers.

7. Add a layer of diced mango.

8. Add a layer of the mango mascarpone mixture.

9. Repeat the layering for the second layer (i.e. add a layer of ladyfingers, then drizzle Cointreau and orange juice, then layer with diced mango and a layer of mascarpone).

10. To finish, dust with a generous helping of cocoa powder on top and add orange zest and mint leaves finely chopped.

11. Leave to set in the fridge for at least an hour (this can be made the day ahead).

Mongolian Beef with Sesame Rice

| thesunnysideupfoodie

This stunning dish is super quick to make and will smack you round the chops with flavour! Perfect treat dish to start your week right and fight those Sunday or Monday blues.

☀️ Prep time: 5- 10 mins. Cook time: 10-12 mins. Serves 4.

Ingredients:

  • 2 x beef fillet steaks
  • 30g cornflour
  • 4 cloves (or 3 large cloves) of garlic, minced
  • 2 tsp fresh grated ginger (1 x small piece or ginger, grated)
  • 150ml low salt soy sauce (NB: must be reduced salt otherwise this dish will be far too salty)
  • 25g brown sugar (we use light brown or muscovado sugar if you want a richer flavour)
  • 120ml water
  • 1/2 tsp chilli flakes
  • 2 spring onions, sliced at an angle
  • (Optional: fresh herbs or coriander to finish)

(For the rice:)

  • 2 x packets rice (or fresh cooked rice for 4 people)
  • 1 tbsp sesame seeds, lightly toasted
  • 1 tsp sesame oil

Method:

1. In a jug, combine the soy sauce, sugar, water, and chilli flakes. Set to one side.

2. Slice the beef very thinly (almost same thickness as you would expect with sashimi). Add the beef to a bowl and add the cornflour. Coat the meat with the cornflour and set aside.

3. Grate the garlic and ginger. In a wok or frying pan, add the garlic and ginger to the pan with a little oil on a medium heat and cook for a couple of minutes until it softens (be careful not to burn your garlic). Add the soy sauce mix the jug straight into the pan and cook until the liquid has reduced by about 1/3. Pour the reduced sauce back into the sauce jug and set to one side. Don’t clean out the pan!

4. Use the same pan and add a little more oil. On a medium to high heat, add the beef and cook for 2-3 minutes until just cooked with a crispy/ brown outside on the meat. Add the sauce back into the pan and simmer for 2- 3 minutes until the sauce has reduced a little more. Be careful not to overlook the beef, you want to keep it as succulent as possible!

5. Serve with the rice (recipe below). Top with fresh chopped spring onions and optional herbs. Enjoy!

For the rice:

1. Cook rice as per packet instructions.

2. In a pan, carefully toast sesame seeds on a low heat until golden.

3. Add the sesame seeds and oil to the cooked rice and stir through. Enjoy!

Living on the Wild Side: Wild Garlic Pesto (& Wild Garlic Pesto, Asparagus & Ricotta Pasta)

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Nothing beats getting outside in the fresh air and foraging wild garlic in springtime. This was my first time foraging & this was the perfect thing to start off with as a beginner – easy to google to identify these green leafy beauties – and believe me, once you find them you won’t stop looking! Punchy garlic flavour meets springtime greens – the ultimate flavour saviour to any dish!

Ingredients:

  • 125g wild garlic leaves
  • 1/2 small garlic clove (depending on how pungent the wild garlic already is, try a small piece of the wild garlic to taste first)
  • 70g Parmesan
  • 1/2 lemon zested and juice of 1/2 lemon
  • 50g pine nuts
  • 150ml olive oil
  • Salt and pepper, to taste

For the pasta (serves 2):

  • Pasta x 2 portions
  • 6 asparagus tips
  • 4 tablespoons ricotta
  • 2 – 3 tablespoons wild garlic pesto
  • Parmesan, to taste

Method:

For the pesto:

1. Gently heat pine nuts in a frying pan until they go golden brown. Be careful not to put them on a heat that’s too high and watch them otherwise they will burn!

2. In a food processor, add the pine nuts, Parmesan, wild garlic, garlic clove (if using), lemon zest and lemon juice. Blend until combined to form a paste.

3. Slowly pour in the oil to the food processor as you switch the blender back on so that the oil gradually combines into the paste. Season to taste. Enjoy!

This will keep in the fridge in an airtight container for up to 2 weeks.

For the pasta:

1. Cook pasta as per packet instructions (for last 3 mins of cooking time, add your asparagus to cook in the pasta water with the pasta). Drain the pasta but keep some of the pasta water and remove the asparagus. Set the asparagus to one side. Add the pasta back into the saucepan.

2. Add the pesto to the pasta and stir in some of the pasta water to help coat the pasta in the pesto.

3. Add the asparagus back into the pasta. Add salt and pepper to taste. Serve the pasta and add small spoonfuls of ricotta to the top of the pasta, together with some grated Parmesan.

Carrot Cake & Orange Panna Cotta

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Beautifully zesty with warming carrot cake spices… you and your guests or family at Easter won’t be able to keep their spoons out of this dessert… and it takes only 10 minutes to make!

☀️ 10 mins prep time, plus 1-2 hours chilling. Serves 4.

Ingredients:

  • 1 small carrot cake
  • Zest of one small orange (or use 1 large tsp fine shred orange marmalade as an alternative)
  • 2 and half sheets of gelatine
  • 400 ml double cream
  • 150ml milk
  • 50g caster sugar
  • 1 vanilla pod, split lengthways

Method:

1. In a saucepan, add the milk, cream and sugar. Heat on a low heat until it starts to simmer.

2. Meanwhile, soak the gelatine leaves in cold water for 5 minutes.

3. Once the milk and cream mixture comes to a simmer, remove it from the heat. Scrape the seeds from a vanilla pod and add these in, together with the orange zest.

4. Remove the gelatine leaves from the water and squeeze out the excess water with your hands. Add the gelatine leaves to the warm milk mixture and whisk thoroughly until it has dissolved.

5. Pour the mixture into dishes/ ramekins of your choice and chill in the fridge until set (this will take around 1-2 hours depending on your choice of dish & the size of the portions!)

6. Once set, crumble carrot cake over the top of the panna cotta before serving. Enjoy!

‘Umami- Mia’: Wild Mushroom Risotto with Herby Gremolata

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This dish has been one of our biggest hits to date! Packed with rich and earthy umami flavour of mushrooms pumped up by soy sauce and topped with a gloriously zingy and fresh herb gremolata (herby breadcrumb topping) to tantalise the tastebuds at every turn.

☀️ 1 hour cooking time. ☀️ Serves 2- 4 (large portion for 2!)

Ingredients:

For the risotto:

  • 1 punnet mixed wild mushrooms (approx. 200g)
  • 150g arborio rice (75g per portion so increase this if making for 4 people)
  • 50g butter (good quality, salted)
  • 1 tbsp oil
  • 2 tbsp grated Parmesan (freshly grated preferably)
  • 1 clove garlic, minced
  • 2-3 pints of good quality chicken stock (knorr chicken stock pots are a good store cupboard replacement)
  • 2 tsp whole grain mustard
  • 1 large white onion, finely chopped
  • 2 tsp low soy sauce (low sodium if possible- if using normal soy sauce there’s no need to season your mushrooms)
  • Good splash (about 1/4 glass) white wine
  • Salt and pepper, to taste

For the gremolata (herby topping):

  • 1 large handful fresh parsley
  • 1/2 clove garlic
  • Zest and juice of half a lemon
  • Splash olive oil
  • A few breadcrumbs (about 1/2 tbsp) (optional – this is for my version, usually if making this as a sauce consistency you wouldn’t add this, but I like to crumble mine over the risotto)
  • 1 tsp Parmesan (again, optional twist)

Method:

1. Add the butter, oil and diced onions to a pan. Sauté until caramelised, until they start to turn a rich nutty brown.

2. Add the rice and stir until the rice is well coated in the butter and onions. Add the wine to deglaze the pan. Add the garlic.

3. Mix your stock cube with boiling water in a separate jug, or if using chicken breast stock, heat in a separate pan. Add whole grain mustard.

4. Slowly add the chicken stock to your pan with the rice, each time adding just enough so that it covers the rice with some liquid on top. As it starts to absorb the liquid each time, keep adding stock. Cook until the rice is cooked through but has a tiny bit of bite to it still (so it doesn’t overlook and turn mushy).

5. Meanwhile, whilst your risotto is cooking, you can get your mushrooms and gremolata ready. In a separate frying pan, add butter and sauté your mushrooms on relatively high heat until they’ve developed rich brown colour. Take off the heat and add soy sauce.

6. To make your gremolata, add parsley, lemon zest, lemon juice, half a clove of garlic, oil, breadcrumbs and Parmesan to a food processor and quickly blend (be careful not to over blend it as you want to still have some texture to it). Set aside.

7. Once the risotto is cooked, add the Parmesan and a small teaspoon of butter if you want to make the risotto extra glossy.

8. Serve with the wild mushrooms and gremolata on top. Enjoy!

Bakewell Tart White Chocolate Bark

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A delicious treat that’s super quick to make and best served with a lovely big mug of hot tea!

10- 15 mins prep, 1 hour cooling/ setting. Makes 1 large baking tray (serves around 10 people).

Ingredients:

  • 180g white chocolate bars x 4
  • 4 – 6 medium caramel waffles, cut into quarters.
  • 1 x handful of maraschino cherries, cut in half.
  • 1 large handful of toasted sliced almonds.
  • Pinch of sea salt
  • Pinch of cinnamon (optional)

Method:

1. Over a Bain Marie (which is essentially just a glass bowl which sits over a pan of simmering water), add your chocolate to the glass bowl and gently stir until melted. Be careful the bottom of the glass bowl doesn’t touch the simmering water directly or your chocolate can overheat or seize up.

2. Whilst the chocolate is melting, line a large baking tray with parchment paper.

3. Meanwhile, chop up your other ingredients and get them ready to use. Put to one side.

4. Once your chocolate is melted, pour out into the lined baking tray. Tilt the tray to evenly distribute the chocolate across the tray. Add your toppings (waffles, cherries, almonds etc). Leave to set. Once set, use a sharp knife to cut into shards or break up with your hands. Enjoy!

Lip- Smacking Chicken: Sticky Teriyaki & Ginger Chicken with Jasmine Rice

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A gorgeous comforting bowl of unctuous sticky teriyaki chicken, full of umami flavour.

Prep time: 15-20 mins. Cook time: 25-30 mins. Oven temperature: 200 degrees Celsius (180 fan). Serves 2. (This recipe makes a lot of sauce, so if you want to increase the quantity to make it for 4 people, you only need to double the chicken quantity!)

Ingredients:

  • 4 chicken thighs (skin on)
  • 2 tbsp sesame oil
  • 2 garlic cloves, grated
  • 1 x thumb sized piece of ginger, grated
  • 2 x tsp all spice
  • 50g runny honey
  • 2 x tsp sesame seeds
  • 2 x spring onions, sliced
  • 1 x red chilli
  • 2 x tbsp cornflour
  • 1 x red onion, sliced
  • 50 ml light soy sauce
  • 50 ml teriyaki dressing/ sauce
  • 1 tbsp rice wine vinegar (optional)
  • 2 x pak choi
  • 1 x small splash of water
  • 1 x handful of coriander, torn
  • Serve with jasmine rice (microwave packets are really convenient!)
  • Salt and pepper, to taste

Method:

1. Add the cornstarch/ cornflour to a bowl. Add the all spice, salt & pepper. Add the chicken and coat well.

2. Heat up a heavy based saucepan. Add sesame oil. Add your chicken and fry until the chicken browns and develops colour.

3. Remove the chicken from the pan and set to one side. Add the onions, garlic and ginger to the pan. Add a splash of water if needed to deglaze the pan.

4. Add the chicken back into the pan. Add the honey, soy sauce, teriyaki & rice wine.

5. Put the lid on the dish. Put the dish in the oven and cook for 25 minutes (take the lid off for the last 10 minutes to give the chicken extra colour).

6. Meanwhile, prepare your toppings – chop the chilli, spring onions, coriander (optional) and get your sesame seeds ready.

7. If serving with pak choi, I usually prepare this by slicing in half, put in a microwaveable bowl with a splash of water, and microwave for 2 minutes! Add a drizzle of sesame oil.

8. Microwave your jasmine rice.

9. Serve your chicken with your chosen toppings… enjoy!

Señorita Stew: Spanish Style Chorizo & Chicken Stew

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A gorgeous heartwarming stew with plenty of paprika, vibrant peppers and sweet tomatoes to compliment the deep savoury notes of chicken and chorizo.

Prep time: 20 minutes. Serves: 4 people. Cook time: 35-40 mins.

Ingredients:

  • 4 x large chicken legs (or 8 x chicken thighs)
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder (or 1 x fresh garlic clove, minced)
  • 1 x handful fresh cherry tomatoes
  • 1 x tin canned tomatoes
  • 2 x peppers (sweet) chopped
  • 1 x red onion, sliced
  • 150g cooking chorizo, sliced into thick slices
  • 1 x tin butter beans
  • Small handful thyme, chopped
  • 1 x small glass red wine

(Serve with saffron rice – cook rice in water, and few strands of saffron). Add knob of butter to serve.

Method:

1. In a shallow casserole dish, add 1 tbsp oil and bring up to medium heat. Add chicken skin side down and cook until browned. Turn and repeat. Remove chicken from pan and set aside.

2. In the same pan, add chorizo, onion and peppers and cook until they develop some colour and the oils release from the chorizo. Add the garlic.

3. De- glaze the pan with the wine. Then add the tomatoes and tinned tomatoes. Add the butter beans, including the juice. Add the rest of the ingredients back in to the pan. Simmer for 10 mins.

4. Put the casserole dish in the oven with a lid for 25 mins until the chicken is cooked through and the juices run clear. Take the lid off and cook for a further 10-15 minutes until the chicken skin browns and the sauce starts to thicken.

5. Serve with saffron rice. Enjoy!

Pasta La Vista, Baby: Nduja & Feta Tortelloni with Rich Tomato Sauce

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Warming, comforting spicy nduja and feta- filled pasta served with a deep, rich tomato & red wine sauce.

Prep time: 2 hours, cook time: 20-30 minutes. Serves 4-6

Ingredients:

For the pasta:

  • 400g of ‘00’ pasta flour
  • 4 eggs (must be large eggs with good yolks!)

For the pasta filling:

  • 80g nduja (we recommend Waitrose’s cooks ingredients) or use 100g chorizo, blended if you can’t find nduja
  • 1/2 tub (125g) mascarpone cheese
  • 200g feta cheese
  • 1 tsp fresh thyme
  • Salt & pepper, to taste

For the sauce:

  • 1 tin peeled tomatoes
  • 1/2 glass red wine
  • (Optional: 1 tsp marmite) – it adds a deep savoury/ umami flavour
  • Salt & pepper to taste

Method:

1. Measure out your flour and tip onto a clean work surface. Make a well in the centre and add your eggs. Using a fork, slowly mix together the flour and eggs working your way out from the middle until combined.

2. Knead the dough for 10-15 minutes until the dough becomes elastic in texture. Set aside in the fridge to rest for an hour (place a damp paper towel on top to keep the dough moist).

3. Meanwhile, make your filling. Combine ingredients for the filling (nduja, mascarpone, crumbled feta, thyme). Mix together until well combined.

4. Roll out your pasta dough by hand or using a pasta machine. Cut into squares. Add 1/2 tsp filling to the centre of each square. Fold diagonally into triangles, making sure they are fully sealed around the edges (use water on your finger to brush the sides) and that you push the air out around the filling (to prevent them splitting). Fold the bottom two edges of the triangle around your index finger to bring them together and squeeze until they stick. Add to a floured tray to rest.

5. To make the sauce, in a sauce pan, simmer the tomatoes. Add the wine and reduce. Add the marmite (optional!)

6. Bring a pan of salted water to the boil. Reduce to rolling simmer. Add the pasta and cook for 3 minutes.

7. Serve with the sauce underneath & fresh thyme. Enjoy!

Date Night Dish: Mustard & Tarragon Chicken

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This has received my boyfriend’s seal of approval as one of his favourite dishes & reminds us of our own twist on a delicious dish we had at a perfect date night at our local French bistro. Best served with a glass of wine on a Friday, with plenty of candles!

Serves: 2 – 4 (depending on how many chicken legs you use). Prep time: 20 minutes. Cook time: 15 mins on hob, 30-35 mins in the oven.

Ingredients:

  • 2 – 4 large chicken legs, skin on (free-range, good quality is a must!!) (or use 6 x chicken thighs, skin on)
  • 1- 2 tbsp salted butter
  • 1 x sliced white/brown onion
  • 1/2 cup white wine
  • 1 x large handful bacon lardons (chunky pancetta is good)
  • 1 large cup chicken stock (we use a knorr stock pot or good quality chicken stock)
  • 1/2 tbsp bisto powder (dissolve in a little cold water)
  • Touch of grated nutmeg (about 1/2 tsp)
  • 1 tsp garlic powder (or 1 clove of fresh garlic if you prefer this)
  • 1 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 small tub of double cream (or can use single cream, just add slightly less so the sauce thickens)
  • Large handful of torn fresh tarragon leaves
  • Half handful of chopped parsley
  • Optional: 2 x large handfuls of spinach

Method:

1. In a shallow casserole pan, fry the chicken skin side down in a little oil until it develops some colour. Add 1 tbsp butter and turn over to add colour to the other side. Remove the chicken from the pan and set to one side.

2. In the same casserole dish (keep it on the heat), add your sliced onions & cook down with the butter until they are starting to caramelise. Add the bacon lardons and cook until it develops colour (we love crispy bits in the pan as this means FLAVOUR!).

3. De- glaze the pan with wine (pour into the pan and use a wooden spatula to get those yummy bits off the bottom of the pan).

4. Add your garlic, chicken stock, mustards, bisto and simmer. Add half of your herbs (reserve half so you can add fresh herbs at the end of cooking). Add your spinach if you’re adding this. Simmer for 5 mins.

5. Add the cream. Add your chicken legs back into the pan. Cook in the oven at 200 degrees Celsius or 180 degrees fan oven. Leave the lid on for the first 30 minutes and remove the lid for the last 5 minutes to develop colour on the chicken skin.

6. Remove from the oven. Add the remaining herbs on top and enjoy!

We love this chicken served with crispy paprika and thyme potatoes (like French parmentier potatoes with our own twist). Simply cut up potatoes into cubes, then coat with oil, 2 tsp smoked paprika, 1tsp garlic powder and 1 tsp dried thyme. Roast in the oven at 180 degrees Celsius (200 fan) until crispy, about 35 mins).

Christmas with a Twist: Spiced Chocolate Christmas Tree

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A super easy recipe guaranteed to impress your guests at Christmas! This gorgeous puff pastry tree is filled with chocolate hazelnut spread, crushed hazelnuts, cinnamon and nutmeg to get everyone into the Christmas spirit! ❄️

INGREDIENTS:

  • 1 x roll ready made puff pastry
  • 2 x tbsp Nutella or hazelnut spread
  • 2 x tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 x handful chopped hazelnuts
  • 1 egg, beaten
  • Optional: M&Ms to decorate

METHOD:

1. Pre- heat the oven to 180 degrees Celsius (160 degrees fan).

2. On parchment paper, roll out your puff pastry. Fold the pastry in half, gently. Use a sharp knife to cut a Christmas tree shape (with a trunk and a simple triangle shape – see photos below).

3. Unfold the pastry. Spread the hazelnut spread across one side. Sprinkle the spices and hazelnuts on the spread. Fold the pastry back over so that one side of the tree matches up with the other side and the chocolate spread is in between the two sides.

4. Use a knife to cut horizontal strips up the sides of the tree to create the branches (see photos below). Carefully twist each branch away from you until you reach the top of the tree.

5. Use the leftover off- cuts of the pastry to cut out a star shape for the top of the tree. Use Teo stars and sandwich them together in the same way you did with the rest of the pastry. Add to the top of the tree.

6. Brush the whole tree with egg wash. Bake for 20 minutes until golden brown.

7. Leave to cook then decorate as desired (we used M&Ms!)

‘Netflix & Chill-i’: Roasted tomato & chilli soup with ‘halloumi-in blankets’ croutons

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Gorgeously heart-warming soup for the festive season. Cuddle up in your blankets on the sofa with a Christmas movie & a glass of vino! Add an extra treat with our take on pigs in blankets … halloumi in bacon blankets!

Ingredients

  • 1 tin tomatoes
  • 2 handfuls cherry/ small tomatoes
  • 4 cloves garlic, unpeeled
  • 1 tsp chilli flakes
  • 1 chicken stock cube
  • 200ml water
  • 1 packet of halloumi
  • 4-6 pieces of streaky bacon

Method:

For the soup:

1. In a roasting pan, add the cherry tomatoes, garlic, and chilli flakes. Oven roast at 180 degrees Celsius (160 fan) for 10 mins until roasted.

2. Add your roasted tomatoes and garlic to a pan on the stovetop. Add the tinned tomatoes, stock cube and water and bring to a simmer. Simmer gently for 5-10 minutes. Use a stick blender to blend the soup to your preferred consistency.

For the halloumi croutons / ‘pigs in blankets’:

1. Cut the halloumi into sticks.

2. Wrap the streaky bacon around the halloumi. Bake in the oven at 200 degrees Celsius (180 fan) for 10- 15 minutes, turning halfway through to make sure the bacon is crispy all over!

3. Serve on top of the soup as croutons!

It’s ‘Micro-waveey’ time: Biscoff & White Chocolate Microwave Fudge

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Delicious warming spiced speculaas (Biscoff) biscuits combined with white chocolate in a quick, simple recipe for Christmas fudge in the microwave!

Makes approximately 70 squares. 5- 10 mins prep. 1 hour setting.

Ingredients:

  • 450g white cooking chocolate
  • 397g condensed milk
  • 210g Biscoff spread
  • 4 Biscoff biscuits, crushed in a sandwich bag with a rolling pin
  • Good pinch of sea salt
  • (Optional: 1 x handful of dried cranberries)

Method:

1. Line a 20cm baking tin with foil or grease proof paper and grease the tin.

2. In a microwaveable bowl, combine the cooking chocolate, Biscoff spread, and condensed milk. Heat in the microwave (or micro- waveey as Nigella likes to call it!) for 40 seconds on full power.

3. Stir the mixture and heat again in the microwave for a further 40 seconds or until the chocolate is nearly melted. Stir to combine.

4. Put the mixture into your baking tray and add the crushed biscuits and salt to the top. If adding the cranberries, also add them now.

5. Leave to cool and put it in the fridge to set (for 2 hours) or in the freezer for 1 hour. Enjoy!

A ‘Diamond in the Puff’: Curry & Aubergine Pastry Puffs

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Deliciously warming, lightly spiced coconut chicken and aubergine (eggplant) curry pastry puffs! These are like the British equivalent of mini curry Cornish pasties – gorgeous as snacks for the holidays. Also a great alternative if you replace the chicken with turkey to use up your leftovers at Christmas!

Serves 4. Prep time: 30 mins. Cook time: 25 mins.

Ingredients:

For the curry sauce:

  • 1 tin coconut milk
  • 1 tbs mild/ medium curry powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chilli (red pepper) flakes or pinch of chilli powder

Other ingredients:

  • 1 roll of ready made puff pastry (or you can use shortcrust if you’re making versions closer to the lovely Cornish pasty) (we recommend JusRol)
  • 1 x aubergine (eggplant), cut into small cubes
  • 250g chicken thighs (boneless)
  • 1 egg yolk, whisked
  • 1 x handful frozen green peas
  • 1 x handful fresh coriander (cilantro)
  • (Optional: sprinkling of nigella seeds or poppy seeds)

Method:

(Pre- heat your oven to 180 degrees Celsius or 160 fan).

1. Drizzle oil in a pan. Cook your diced chicken thigh until almost cooked through.

2. Add your diced aubergine/ eggplant to the chicken. Cook for a few minutes.

3. Add your curry powder, spices and coconut milk. Add the peas. Cook down for a few minutes. Add the coriander/ cilantro at the end. Leave mixture to cool completely.

4. Meanwhile, roll your pastry out on a lightly floured surface. Use a small plate to cut out rounds from the pastry. Brush the edges with egg.

5. Put 1 tbsp of the chicken mixture in each and fold over, crimping the sides of the pastry as you go. Brush with egg wash. Decorate as desired (you can sprinkle nigella or poppy seeds on top, for example).

6: Bake in the oven until golden brown (approximately 25 mins). Serve warm with mango chutney. Enjoy!

Sugar, Pumpkin Spice & All Things Nice: PUMPKIN SPICE & WHITE CHOCOLATE FLAPJACKS

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Try these gorgeous little autumn/fall treats… buttery, golden flapjacks with pumpkin spice and white chocolate topping! Perfect to cuddle up with and munch on with a cup of tea.

Makes 10 large flapjacks. 25 mins baking time, 20 mins prep time.

INGREDIENTS

  • 500g rolled porridge oats
  • 300g unsalted butter
  • 280g Golden syrup (we like Lyles)
  • 1 tsp cinnamon
  • 2 tsp dried ginger
  • 1/3 fresh grated nutmeg
  • 2-3 tbsp pumpkin spice syrup
  • 350g white chocolate, melted
  • 6 tbsp double cream

METHOD

1. Pre-heat the oven to 180 degrees Celsius (or 160 fan).

2. Melt the butter and golden syrup gently in a pan on a low heat.

3. Add the spices and the pumpkin spice syrup to the pan. Take off the heat.

4. Add the porridge oats to the pan and stir in.

5. Add to a lined baking tray.

6. Bake in the oven until golden brown (for about 20-25 mins.

7. Take out and leave to cool.

8. Meanwhile, over a pan of simmering water, place a glass bowl over the top and melt the white chocolate. Add the cream and stir together until silky smooth. Add to the top of the flapjacks and spread across.

9. Put in the fridge to set.

10. (Optional for Halloween: decorate with black fondant bats! I made mine by printing off a template and using a knife to cut around it).

SPOOKY SAUSAGE ROLLS: Pork & Apple Sausage Roll ‘Mummies’

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Enjoy our take on Mummy sausage rolls – with gorgeous apple chutney, buttery puff pastry and decorated with mozzarella.

Prep time: 20 mins. Cook time: 20-25 mins. Decorating time: 20 mins. Makes 10-15 sausage rolls (depending on size).

Ingredients:

  • 2 x ready rolled puff pastry sheets (I recommend Jus Rol)
  • 2 x packets pork sausage meat (or take skins off 2x packets of sausages)
  • 2 x tbsp apple chutney
  • 1 x tsp dried thyme
  • 1 x large egg, beaten
  • 1 x tsp Dijon mustard
  • 6 x slices mozzarella cheese (or other sliced cheese is fine too, such as Edam)

Method:

  1. Pre-heat oven to 180 degrees Celsius (or 160 fan).
  2. In a bowl, mix the sausage meat, dried thyme, and apple chutney.
  3. Roll out your pastry sheet.
  4. Divide up the sausage meat mixture into portions. Put cylinders of the mixture along the pastry, leaving plenty of room in between.
  5. Cut the pastry into rectangles in between the sausage meat mixture.
  6. Brush one edge of each rectangle with egg mixture. Fold over the pastry rectangle so that the sides meet on one side of the sausage roll. Use a fork to press down the sides and ensure it is sealed well. Trim any untidy edges with a knife. Score the top in a criss- cross shape to allow steam to escape. Brush the sausage rolls with the beaten egg. Chill before baking.
  7. Cook for 20-25 minutes.
  8. Allow to cool completely. Meanwhile, cut long, thin strips of mozzarella cheese and set to one side. Put a dollop of Dijon mustard on a plate and set to one side.
  9. Once the sausage rolls are completely cooled, drag strips of the cheese through the mustard to act as the ‘glue’ and stick the strips of cheese to the outside of the sausage rolls, to look like the ‘bandages’ on a mummy.
  10. Add the eyes of the mummy (these can be pre-purchased cake decorations, small balls of cheese, or spare bits of pastry (if you use the off cuts and bake the pastry bits in the oven & add afterwards).
  11. Enjoy!

A BBQ SEASON FAVOURITE: APPLE & FENNEL COLESLAW

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Punchy, peppery slaw with a deliciously fresh & crunchy texture… goes perfectly with any BBQ meats (particularly pulled pork burgers!)

INGREDIENTS

  • 1 x fennel bulb
  • 2 x green apples (or 2 x Pink Lady apples)
  • 4-5 radishes, sliced
  • 1 x carrot, peeled into strips
  • 1 x red onion, sliced
  • 1/4 red cabbage, sliced

For the dressing:

  • 1 splash apple juice
  • 1 tsp caster sugar
  • 100ml full fat Greek yoghurt
  • 2 x tbsp mayonnaise
  • juice of half a lemon or lime
  • salt and pepper, to taste

METHOD

  1. Slice all of your ingredients for the slaw.
  2. Combine all your ingredients for the dressing.
  3. Combine with your slaw ingredients.
  4. Best served chilled inside brioche burger buns with pulled pork!

ALTERNATIVE TWIST?

Instead of the dressing, try adding a spoonful of mango chutney instead to the slaw ingredients, together with 100ml Greek yoghurt and 2 x tsp black nigella seeds. Goes deliciously well with chicken tikka kebabs!

‘SATAY AWAY!’: PORK SATAY SKEWERS (WITH COCONUT & PEANUT RICE)

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STICKY, SWEET & TANGY with a SALTY punch of peanut flavour. Enjoy these mouth-puckering skewers in the sunshine with a good glass of something cold!

INGREDIENTS

(For the satay skewers)

  • 3 garlic cloves, minced or grated;
  • 1 small piece of ginger (about thumb size), peeled and grated;
  • zest and juice 1 lime;
  • 1 tbsp clear honey;
  • t tbsp mild curry powder;
  • 2 tbsp soy sauce (or teriyaki);
  • 1tsp sesame oil;
  • 4 tbsp smooth peanut butter (ideally salted);
  • 500g pork steaks (or 500g chicken thighs);
  • 200ml coconut milk; and
  • salt & pepper, to taste.

(For the Coconut & Peanut Rice)

  • 1 handful chopped coriander;
  • 1 handful chopped salted peanuts;
  • 1 packet microwavable basmati rice (or cook enough rice for 2 portions from scratch);
  • 1 tsp sesame oil;
  • 200ml coconut milk;
  • 1 red chilli (sliced); and
  • salt & pepper, to taste.

METHOD

(For the skewers)

  1. Peel the ginger with a small teaspoon and grate into a bowl. Add the grated garlic to the same bowl. Add the zest and juice of the lime.
  2. Add the honey, soy/teriyaki, curry powder and peanut butter. Whisk until well combined (add a little warm water if the mixture is too thick).
  3. Add half the satay mixture to a saucepan with the coconut milk (200g).
  4. Keep the other half of the satay mixture in the mixing bowl. Use a tenderizer to tenderize (bash!) your pork steaks and slice the meat into generous chunks for the skewers. Tip the meat into the marinade mixture (the one in your mixing bowl without the coconut milk in it). Set aside to soak up the flavour for 20 minutes in the fridge. Meanwhile, if you’re using wooden skewers, soak these in a bowl of water whilst your meat is in the fridge (as this will prevent the skewers from burning when you come to cook your skewers).
  5. Take your meat out of the fridge. Slide a few pieces of meat onto each skewer.
  6. Turn on your saucepan of sauce to reduce on a low heat.
  7. Meanwhile, heat up a skillet or frying pan with a drizzle of oil on a medium heat. Add your skewers, being careful to allow them to develop colour but turning them every couple of minutes to cook evenly. Cook for around 10 minutes (or you can sear these in the pan and then put them in the oven at 180 degrees Celsius for 20 minutes to finish them off, if you prefer).
  8. Serve with the coconut rice and add extra coriander, salted peanuts and sliced chilli on top for decoration!

(For the rice)

  1. Cook your rice.
  2. Add the coconut milk to the pan with the rice (or if using microwavable rice, add the rice to the saucepan with the coconut milk).
  3. Add seasoning.
  4. Let the rice soak up the coconut milk.
  5. Add in the chopped peanuts, sesame oil, coriander and red chilli.
  6. Serve immediately. (& do a celebratory dance around the kitchen!)

“cook for ukraine”: Baba’s Varenyky

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‘Baba’ means ‘Grandma’/ ‘Granny’ in Ukrainian. Usually, readers will note my blog posts are always light-hearted and the purpose of my blog is to encourage happiness through good food. I think it has to be said, however, how much this particular dish means to me, given what’s going on in the world at this current time.

As a third-generation Ukrainian in the UK, my fondest food memory comes from eating my Baba’s homemade Varenyky. We lived in the South part of the UK and the rest of our family on my mum’s side lived up North in Manchester, so we would regularly drive for 4-5 hours to spend the weekend with Baba. On arrival, I would always compete with my family to eat as many Varenyky as we could. Baba would always greet us at the door after a long journey with a big, tight bear hug and a steaming plate of warm, buttery Varenyky heaped on the plate with sweet, sticky caramelised onions. Even now, the smell of onions cooking reminds me of her.

Baba was kidnapped in WW2 from her school in Ukraine, and eventually after years of turmoil, near starvation and witnessing the horrors of war, she made it to the UK, where many Ukrainians sought refuge and were allowed to stay and work in the factories after the war.

In the UK, she built bonds of friendship between her and her war-torn neighbours by sharing recipes with them. Her neighbours were from all over the world: India, Jamaica, Germany, Russia, Italy.

Unfortunately, my Baba is no longer with us, but her memory lives on through our family traditions, one of which is the family still make these Varenyky together. Now, more than ever, we share this dish and count our lucky stars that she made it to the UK and away from war. In 2022, With Ukrainians once again being unfortunate victims of a senseless war against them, please to share this recipe far and wide, raise awareness, and cook and eat together in peace with your fellow human-beings. Please, do your bit and #cookforUkraine.

🍳Makes 45-55 dumplings 😊Feeds 4 people 🌞Approx. 2-2.5 hours prep. (Can make ahead and freeze in individual freezer bags. If you do, make sure you boil the dumplings for less time and thoroughly coat them in the butter/onion mix so they don’t stick together when you defrost them. To defrost, microwave them in the bag for 3 mins on high setting!)

NB: The Polish version of these are the well-known, ‘pierogi’, but these are often filled with sweet fillings, sauerkraut, mushrooms or meat.

INGREDIENTS

  • 500g potatoes, or 4-5 large potatoes (preferably Maris Piper)
  • 500g mature cheddar cheese, grated.
  • 5 x white onions, diced.
  • 1 packet of salted butter.
  • 300-350g plain flour or ’00’ flour.
  • 1 large egg (or two small eggs), lightly beaten.
  • 150ml water.
  • 1tsp salt.
  • Salt and white pepper, to taste.
  • Soured cream, to taste.
  • Fennel fronds, for garnish.

METHOD

  1. To make the dough, combine the water and egg together in a bowl.
  2. In a separate large mixing bowl, add 300g of the flour and 1 tsp salt and mix. Pour in the water & egg mixture and stir until it forms a dough (NB: do not overwork the dough).
  3. If the dough appears very wet, add the remaining flour (50g).
  4. The dough should be firm enough for you to knead it into a smooth dough on a floured surface. This should take about 5 minutes of kneading until the dough becomes elastic and smooth. If the dough is too wet, add another sprinkling of flour (but try not to add too much otherwise the Varenyky will become too heavy and stodgy).
  5. Once kneaded, cling film the dough and set aside in the fridge to firm up.
  6. Meanwhile, make a start on the onion & butter sauce. Peel and dice all the white onions and add to a pan with a drizzle of olive oil and 1/4 packet of butter. Cook on a low heat until medium-dark golden brown. The onions should be caramelised and sticky, like you would have on a hot dog, swimming in lovely brown butter. Add the rest of the butter whilst it is simmering (I never said this was a healthy dish but it is heaven on a plate!!). Set aside.
  7. Move on to making the cheesy mashed potato filling. Peel the potatoes and roughly chop each potato into quarters/ large chunks. Put into a pan of water and boil for around 8 minutes until cooked through.
  8. Whilst the potatoes are cooking, grate the cheddar cheese and set it to one side.
  9. Drain the cooked potatoes and mash until all the lumps have gone. Add in the cheddar cheese and continue to mash until well combined. Add seasoning of salt and white pepper to taste (it should be quite well-seasoned with white pepper). Put the mixture into a bowl and set aside, then in the fridge to cool. It should have a smooth texture when pressed, almost like a dough in itself!
  10. Get your pastry out of the fridge, roll out until 1- 1.5cm thick (the thinner, the better as this will make more delicate Varenyky, but it needs to be thick enough you can still fill the dumplings without them tearing).
  11. Use a round pastry cutter to cut out rounds of dough. Get your cheesy potato filling out of the fridge. Use a teaspoon to pick up 1tsp of the mixture and put it into the centre of the pastry round as you pick each one up. Fold the pastry circle in half with the filling inside and using your thumb and finger, pinch the pastry together firmly around the dough to close the dumpling (it should look like a half moon shape). As you press the dough together, try to pinch the air out with your fingers and push any filling that is close to the edges back down towards the centre of the dumpling, otherwise they may burst open when you boil them. As you’re making them, put them on a floured tray and cover each tray with a damp tea-towel to stop them from drying out.
  12. When you’re ready to serve, bring a pan of water to the boil. Turn down to a rolling simmer, and add batches of your Varenyky to boil (add in smaller batches of around 10 at a time, otherwise they will stick together). They only need to boil for around 1-2 minutes and you will know they are done as soon as they float to the top. Remove each batch straight away and add them into your butter & onions & gently swirl them around in the butter sauce to make sure they are well-coated and do not stick to each other.
  13. Serve up straight away with a dollop of soured cream and fennel fronds as a garnish.

Cheesy Mash!
Inspired by Olia Hercules – highly recommend her book and #cookforUkraine campaign.

FLIPPIN’ PERFECT PANCAKES! Cinnamon butter pancakes with maple syrup

| thesunnysideupfoodie

You’d batter believe these pancakes are as delicious as they sound! Buttery, light, fluffy American-style pancakes generously drizzled with sweet maple syrup 😊🔆

🍳Makes 6 pancakes (serves 2, or one hungry pancake fiend) 🌞 5-10 mins prep, 8-10 mins cooking 🍉 Difficulty: Easy-peasy, watermelon squeezy.

INGREDIENTS

  • 135g/4¾oz plain flour
  • 1 tsp baking powder
  • 1 pinch (1/2 tsp) salt
  • 2 tbsp golden caster sugar
  • 130ml/4½fl oz milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter, plus 2 tbsp extra butter for cooking
  • 1 tsp cinnamon
  • drizzle of vegetable or sunflower oil
  • maple syrup, to taste

METHOD

  1. Mix the flour, baking powder, salt, and golden caster sugar together in a large bowl.
  2. In a separate bowl or jug, whisk together the milk, egg, cinnamon and the melted butter (make sure you leave the melted butter to cool slightly first, otherwise you might scramble the eggs).
  3. Pour the milk & egg mixture into the flour mixture and whisk until you have a smooth batter. Pour the batter into a jug that is easy to pour the batter from.
  4. Heat a non-stick frying pan over a low-medium heat and add 2 tbsp of butter and a drizzle of oil (the oil will stop the butter from burning).
  5. When the butter has melted, add a large spoonful of batter (I recommend using a small measuring cup or pour freehand from the jug).
  6. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
  7. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  8. Serve with lashings of maple syrup and an extra sprinkling of cinnamon.
  9. Dance around the kitchen and enjoy!

POSH AFTERNOON NOSH: PROSCIUTTO, CHEESE & HERB SCONES

| thesunnysideupfoodie

These scones will get your taste buds racing and quash any arguments about whether it’s pronounced ‘scones’ or ‘scones’! Ridiculously cheesy and packed full of flavours of sharp cheddar, tangy parmesan and a salty, savoury kick of crispy prosciutto and cayenne pepper, all finished off with fresh herbs to awaken the taste buds.

🍉 Easy peasy, watermelon squeezy!

🍳 15 minutes oven time, 10 minutes prep time

🔆 Makes 6 scones

INGREDIENTS – THE STARS OF YOUR AFTERNOON TEA!

  • 230g self-raising flour
  • 1tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 packet (6 slices) prosciutto
  • 1tsp mustard powder (I use English mustard powder)
  • 55g chilled salted butter, cut into cubes
  • 150g grated mature cheddar cheese
  • 60g grated parmesan
  • 60ml warmed whole (full fat) milk

TOP TIP: Also gorgeous with fresh herbs instead of dried herbs – we recommend fresh basil leaves and fresh lemon thyme 🙂

METHOD

  1. Pre-heat the oven to 220°C/200°C fan/gas 7.
  2. Put 6 slices of prosciutto onto a baking tray. Put in the oven and bake for 5-10 minutes until crispy (make sure you keep an eye on it as it will cook quickly! A top tip for ensuring even cooking is to put another tray on top of the prosciutto that is the same size as the tray underneath so that the prosciutto is in between two trays as it is cooking. This will prevent it from curling up when cooking and ensure all of it becomes crispy!) Remove them from the oven and set aside to cool.
  3. Once cooled, roughly chop up the cooked prosciutto and set aside again.
  4. Meanwhile, sift the flour, baking powder, salt, cayenne pepper, herbs and mustard powder into a food processor or a mixing bowl. Add the cubed butter and process/mix briefly until the mixture resembles very fine breadcrumbs. If you don’t have a food processor, rub the butter in with your fingertips until the mixture resembles very fine breadcrumbs. Add in the cooked prosciutto.
  5. Mix in the grated cheese (keep a small handful of the cheese back to sprinkle on top of the scones later). Mix in very briefly so as not to overmix the mixture.
  6. Add the milk and water mixture to the bowl and mix everything together quickly and evenly. Bring the mixture together lightly with your hands into a smooth ball, then tip the dough out on a lightly floured work surface. Do not knead the dough otherwise you will have tough scones!
  7. Gently press out the mixture into a disc shape using the heel of your hand to 2.5cm thick. Cut out 6 scones using a cutter or if you don’t have a cutter, use a knife to cut around the rim of a glass as a guide. Shape any remaining dough into a small mini scone for yourself (the cook’s reward!) Place the scones placed apart on a baking tray lined with parchment paper.
  8. Brush the tops of the scones with milk and top with the remaining grated cheese.
  9. Bake for 12-15 minutes until they resemble golden bubbly beacons of perfection!
  10. I like to enjoy these babies warm out of the oven with salted butter, or homemade anchovy and garlic butter. Yum!

MISO- LOVELY: DOUBLE CHOCOLATE MISO & SALTED CARAMEL CAKE

| thesunnysideupfoodie

What happens when a decadent, moist chocolate cake with chocolate frosting, meets gooey, sweet, salty, and umami flavours of white miso & salted caramel ? All our happy sunshine dreams come true!

🍳 Serves 12 🍉 Difficulty? Devilishly difficult but so worth it! 🍍 1 hour 50 mins (including prep)

🥥 Not coco-nuts for this recipe? If you’re not sure about the miso-caramel, swap this out with straightforward whipped double cream filling or it is also beautiful with a cherry or strawberry jam filling. (HINT: the miso caramel is also great to make on its own and gorgeous rippled through a vanilla cheesecake or drizzled over a cheeky banana split!)

INGREDIENTS

For the cake:

  • 210g plain/all-purpose flour
  • 1tsp baking powder
  • 1/2 tsp baking soda
  • 1 small pinch salt
  • 50g sifted cocoa powder (preferably Dutch-processed)
  • 90g (1/2 cup) light brown or muscovado sugar
  • 150g (3/4 cup) caster sugar
  • 170g (3/4 cup) softened unsalted butter
  • 2 large eggs (preferably Burford Browns)
  • 1tsp vanilla extract
  • 120ml (1/2 cup) buttermilk
  • 120ml (1/2 cup) hot water (boiled but left to cool slightly)

For the white miso salted-caramel:

  • 210g (1 cup) granulated sugar
  • 85g (6 tablespoons) salted butter
  • 125g (½ cup) double cream
  • 44g (2 tablespoons) white miso paste
  • 2 tablespoons water

For the buttercream filling:

  • 230g (1 cup) unsalted butter at room temperature
  • 1tsp vanilla extract
  • 180g (1 & 1/2 cups) powdered (icing) sugar

For the chocolate buttercream frosting:

  • 115g (1/2 cup) unsalted butter at room temperature
  • 100g (2/3 cup) dark chocolate (high cocoa content)
  • 375g (3 cups) icing/powdered sugar
  • 1-2 tbsp milk

METHOD

For the cake:

  1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4/350°F. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.
  2. In a large bowl, mix the dry ingredients together (flour, cocoa powder, sugars, baking powder and baking soda).
  3. Boil the kettle and measure out your 1/2 cup hot water. Set aside.
  4. In a separate mixing bowl, add the eggs, butter, vanilla extract, and buttermilk. Whisk together. Add this mixture to your dry ingredients and stir quickly until combined. Add your hot water and stir in. (This will be a thin batter but that will make a deliciously moist cake!)
  5. Place your cake in the oven and bake for 45-50 minutes. To check if the cake is ready, insert a skewer into the middle of the cake and it should come out clean.
  6. Leave the cake to cool completely before icing. Once cooled, slice the cake into two halves through the middle (using either a large knife or a cheese-wire) ready for icing and filling.

For the white miso salted-caramel sauce:

  1. In a heavy-based saucepan, melt the sugar until it is very light brown in colour. (Tip: do not stir the sugar as it is melting or it will clump together (known as crystallising! Instead just carefully swirl the pan around). Once most of the sugar has melted you can carefully stir it.
  2. Add the butter into the melted sugar. Be careful as the mixture will likely bubble up when you add the butter. Stir quickly until combined.
  3. Add the double cream and stir in until combined. If the mixture becomes too thick, add the pan back to a low heat and stir until the mixture becomes liquid again.
  4. Add the miso and stir in until combined. Allow the caramel to cool slightly before pouring into a heat-proof container. Set aside to cool.

For the buttercream icing:

  1. Using an electric whisk or stand mixer, beat the butter until pale and creamy.
  2. Melt the chocolate in the microwave (make sure you do this on a low setting and only put it in for a maximum of 20 seconds each time before stirring to avoid burning it). Set aside to cool slightly until it is still liquid but not too warm (otherwise this will melt the buttercream once added).
  3. Add half the icing sugar into the butter and mix in until smooth. Add the milk.
  4. Add the remaining icing sugar and mix until combined.
  5. Add the melted chocolate to the mixture and beat until smooth.
  6. If the mixture is too thick, add the extra spoonful of milk. Set aside.

METHOD – Assembling the cake!

  1. Bake the cake. Set aside to cool.
  2. Slice the cake into two halves.
  3. Make the miso-salted caramel and leave to one side to cool.
  4. Make the buttercream icing.
  5. Spread a layer of the miso-salted caramel on top of the the bottom half of the cake. Add the top half of the cake.
  6. Spread the chocolate buttercream frosting on top of the cake.
  7. Put in the fridge to set & cool for at least 30 minutes before serving.
  8. Enjoy!!

LIFE’S A BEACH: Banana cake with peanut butter cheesecake FROSTING

| thesunnysideupfoodie

New year, new you. This is the humble 2020/2021 lockdown 1.0 banana bread taken to the next level. Perfect for enjoying with friends and reminiscing about those lockdown hobbies. When life (and the world) goes bananas… make banana cake.

Indulgent, moist cake with an intense banana flavour combined with a delicious cream cheese and peanut butter frosting with warm hints of cinnamon.

RECIPE

🍳 Serves 12 🍐Difficulty? Be pre-pear-ed and the rest will follow! ⏱30 mins prep, 45 mins baking (plus cooling time)

🥥 Not coco-nuts for this recipe? This cake is also lovely kept plain and simple without the frosting (the cake is already so beautifully moist like Caribbean banana bread)… serve with a cuppa tea, a rum punch or under a cover of cozy blankets!

INGREDIENTS (THE CAKE TO YOUR delicious banana BAKE!)

For the cake mixture:

  • 3 – 4 very ripe bananas (the more bruised the skin is, the better!) (use 4 bananas if they are smaller – it should amount to about 2 cups of mashed bananas)
  • 375g (about 3 cups) plain/all-purpose flour
  • 1 tsp baking powder
  • 1tsp baking soda/bicarbonate of soda
  • 200g (1 cup) caster sugar/ granulated white sugar
  • 100g (half cup) light brown or demerara sugar
  • 3 large (free-range) eggs (we recommend Burford Browns in the UK) separated into egg yolks and egg whites
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 tsp vanilla bean paste (or use 2 tsp good-quality vanilla extract as an alternative)
  • 175g unsalted butter (3/4 of a cup) at room temperature
  • 360ml buttermilk (1 and half cups)

For the cheesecake frosting:

  • 230g (about 8 ounces) full-fat cream cheese (we recommend you do not use reduced fat as it can split/separate the mixture)
  • 115g (half cup) unsalted butter (at room temperature/slightly soft)
  • 360g (3 cups) icing sugar/confectioners sugar
  • 1/2 tsp vanilla bean paste (or 1/2 tsp good-quality vanilla extract)
  • 3 tbsp smooth peanut butter

METHOD – For the Cake

  1. Pre-heat your oven to 180C (160C fan/ about 350F). Grease a cake tin (about 9 x 13 inches in size) and line it with baking/parchment paper.
  2. In a mixing bowl, combine the dry ingredients for the cake mixture, except the sugars (flour, baking powder, baking soda, salt, cinnamon and nutmeg).
  3. In another bowl, mash your bananas into a pulp using a fork or a potato masher. Add your buttermilk and vanilla bean paste to the bowl and mix together.
  4. In a separate bowl, use your electric handheld whisk or stand mixer to combine the sugars and the butter. Whisk until light and creamy.
  5. Add your egg yolks to the butter and sugar mixture and combine using the mixer. (Pro-tip – make sure you don’t leave this mixture to stand for too long otherwise the sugars will start to cook/cure your eggs and the mixture will split).
  6. In a separate clean bowl, use your mixer to whisk your egg whites until light and airy (make sure your bowl and whilst are both grease-free otherwise your egg whites will not form stiff peaks).
  7. Using your stand mixer/handheld mixer, add your buttermilk/banana mixture into your butter and egg mixture. Then add your dry ingredients slowly (do a couple of spoonful’s first and mix in). Whisk until just combined and there are no obvious lumps of flour.
  8. Using a metal spoon, add 1 spoonful of your whipped egg whites to your cake mixture and stir. This will loosen the mixture up. Then slowly fold in the rest of the egg whites into your cake mixture. Adding this last will help to keep the banana cake moist and fluffy, as the banana makes this quite a dense and moist cake which needs a little lift!
  9. Add your cake mixture to your cake tin. Bake in the oven for 50 minutes (test whether the cake is ready after 50 minutes by inserting a skewer or small knife into the centre of the cake and checking whether it comes out without any cake mixture on it – otherwise bake for another 5 minutes).
  10. Remove from the oven and allow the cake to cool completely before icing it.

METHOD – For the Frosting

  1. In a large bowl, use a handheld whisk or your stand mixture to mix together (preferably with a paddle attachment on the stand mixer) your cream cheese, peanut butter and unsalted butter until they are well combined and the mixture looks smooth.
  2. Add the confectioners/icing sugar and vanilla bean paste and mix in. (Pro-tip- if the mixture is too thick, add a tiny splash of milk. If the mixture is too thin, add a spoonful (1tbsp) more of confectioners/icing sugar).
  3. Once the cake has cooled, add the icing. Refrigerate the cake for at least 30 mins before serving to allow the frosting to set.

This cake is so deliciously moist that you can keep the cake in the fridge for up to 4 days – that is, if it lasts that long!

SMOKED PAPRIKA CHICKEN WITH TOMATO, RED WINE & BACON ORECCHIETTE PASTA

| thesunnysideupfoodie

This quick, fiery looking fiesta dish will set your happy taste buds ablaze! With hints of smoky paprika, crispy bacon, sweetness of caramelised onions and the deep richness of reduced tomatoes and red wine… friends and family would think you’ve been simmering this baby away for hours on the stove… but instead you’ve been living your best sun-filled life!

RECIPE

🍳 20 minutes 🍍Serves 4 🍉Difficulty? Easy-peasy-watermelon squeezy

🌞 Turn up your SHINE! For added fanciness, try swapping the bacon for pancetta or try different varieties of pasta to mix it up.

If you want to turn up the meaty flavour, try adding a teaspoon of marmite/vegemite to the sauce.

For a hint of tangy freshness, try sprinkling a little crumbled feta over the pasta as you serve it up (also lovely sprinkled with fresh basil). We also love adding chopped aubergine in with our bacon.

🥥 Not coco-nuts for this recipe? Try using the leftover sauce in a Spaghetti Bolognese.

INGREDIENTS (THE ‘PSSST’ TO YOUR PASTA)

For the paprika griddled chicken:

  • 2 x large chicken breasts (preferably free range)
  • 1 tsp dried thyme
  • 2 tsp smoked paprika
  • salt & pepper, to taste
  • 1 tsp olive oil

For the pasta:

  • 300g pasta (we’ve used orecchiette – which translates as ‘little ears’ just because it cheers us up to use these – they are just too cute, so why not! No fuss though – use whatever pasta is lurking in your pantry cupboard!)
  • 1 tin chopped tomatoes
  • 1 handful fresh tomatoes (we like to use a variety of colours), chopped into large cubes.
  • 1 x large glass of red wine (preferably Merlot but any full-bodied red wine will do the trick!)
  • 150g bacon, chopped (we like to use smoked British bacon for added flavour)
  • 1 x white onion, sliced thinly
  • 1 tbsp unsalted butter
  • handful of fresh basil (optional)
  • 2 x cup of pasta water

METHOD

  1. Put a pan of water on to boil. Season well with salt.
  2. Using a sharp knife, slice horizontally through two chicken breasts (as you would if you were butterflying the chicken, except slice all the way through to separate the pieces). Using a meat tenderiser, gently flatten out the 4 pieces of chicken in between two sheets of cling film/ plastic wrap. This will make them cook faster and more evenly in the griddle pan.
  3. Season the chicken breasts with a drizzle of olive oil, salt, pepper, the paprika and thyme. Set aside.
  4. In a separate pan, fry the bacon until it colours and starts to go crispy around the edges. Add your sliced onion and butter and cook until your onions begin to caramelise (go brown) in the pan.
  5. Add the tin of chopped tomatoes and red wine to the pan and let the sauce reduce.
  6. Add your pasta to the pan of boiling water and cook according to the packet instructions (I would usually recommend checking after 10 minutes, it should take 12-14 minutes to cook).
  7. Whilst the pasta is cooking, heat up your griddle pan. Fry the chicken in a drizzle of olive oil for 4-5 minutes on each side, until the chicken is golden on the outside and the juices run clear when you press into it). Set aside to rest.
  8. Drain your pasta (keeping a little of the pasta water behind in the pan as you drain it – about 2 cups). Add your pasta and the remaining pasta water to your sauce and stir in.
  9. Serve up the pasta and top with the sliced chicken – do a little dance to celebrate creating your own bowl of happiness!

HONEY-GLAZED SCALLOPS WITH BUTTERNUT SQUASH RAVIOLI

| thesunnysideupfoodie

Sumptuously sticky scallops glazed in a foaming brown butter sauce with a touch of honey sweetness… paired with earthy, vibrant, sunny butternut squash ravioli.

If that doesn’t brighten your day already… we’ve turned up the brightness by sprinkling a few chilli flakes and fried capers on top!

recipe

🍳20 minutes 🍍 Serves 2 🍉Difficulty? Easy-peasy-watermelon-squeezy (unless you decide to make your own ravioli!)

🌞 Turn up your SHINE! To make this recipe extra special and turn up the sunshine, sprinkle rocket leaves around the plate for added pepperiness. We’ve added chilli flakes (red pepper flakes) and fried capers to ours.

🥥 Not coco-nuts for this recipe? Try saving time by buying your ravioli (if you can, get squash ravioli or a lovely pea & ricotta filled ravioli also works perfectly for those days you want a quick meal!)

INGREDIENTS (THE SUN TO YOUR SHINE!)

For the seared scallops:

  • 125g fresh scallops (or use king prawns/ shrimp as an alternative)
  • 3 tsp capers (optional)
  • 1/2 tsp chilli flakes (red pepper flakes) (optional)
  • 1 tbsp unsalted butter
  • 1 tsp honey
  • salt & pepper, to taste

For the homemade squash ravioli filling (optional):

  • Half a butternut squash (about 350g), peeled, de-seeded and oven roasted (cut into cubes, toss in olive oil, and roast in the oven for 50-60 minutes at 180C (356F). Or buy squash puree.
  • 100g ricotta cheese
  • 50g parmesan cheese, grated

METHOD

  1. Roast the butternut squash. Leave to cool.
  2. Puree the butternut squash in a food processor until very smooth.
  3. Add the ricotta and parmesan.

For the homemade pasta (optional):

  • 145g double-zero (00) pasta or plain flour
  • 2 large eggs (we recommend Burford Browns)
  • 1/4 tsp salt

METHOD

  1. Mix together the flour and salt in a bowl. Tip the flour mixture out onto a clean surface. Using your hands, make a well in centre of flour. Crack the eggs into the well and use a fork to mix the flour into eggs (working your way outwards from the centre of the well) until a rough dough forms.
  2. Use your hands to knead the dough for about 5 minutes until it looks smooth. Add a small spoonful of flour to your surface if the dough remains sticky.
  3. Wrap in cling film/ plastic wrap/sustainable wrap and refrigerate for about an hour before using.

METHOD (for the whole dish)

  1. Make the pasta dough (see above) and leave to chill.
  2. Meanwhile, make the squash filling & leave to cool.
  3. Roll out the pasta and put 1tsp of the squash filling in each ravioli (bon appetit does a great summary of how to roll out and fill your ravioli: https://www.bonappetit.com/test-kitchen/primers/article/how-to-shape-fill-ravioli )
  4. Bring a pan of salted water to the boil, turn down to a rolling simmer. Add your ravioli to your pan of salted water. Cook for 2 minutes.
  5. Meanwhile, drizzle about 2tsp oil into a frying pan (medium-high heat). Season your scallops with pepper. Add your scallops (tip – do not season your scallops with salt at this point otherwise it will draw the moisture out of them and prevent the lovely caramelisation/ colour & flavour forming on the outside – that lovely umami richness!). Fry for no more than 30 seconds on each side on a fairly high heat until they are a lovely golden colour.
  6. Turn off the heat. Add the butter, honey and capers to the pan with the scallops. The butter will start to foam and darken in colour (especially as the sugars in the honey caramelise, therefore you don’t want to leave the heat on!)
  7. Plate your ravioli. Add the scallops and now season with a little salt. Sprinkle red chilli flakes (red pepper flakes) (optional) and enjoy!

‘BOSS-BABE’ BROWNIE crackle COOKIES!

| thesunnysideupfoodie

Fabulously fudgy and gorgeously gooey inside like a brownie, with a gloriously glossy ‘eat-me -now- and -don’t -tell -anybody’ exterior … these cookies will make you feel like the ultimate boss of life!

This is the Double- Chocolate Cookie’s much naughtier, richer, sassier cousin!! 😈

See below for more pics!!

RECIPE

🍳–>12 minutes baking time, 20 mins prep.

🍍–> Makes 10-12 large cookies (that is, if you steal two straight out of the oven to sneakily try and pretend they were never there in the first place!)

🥑–> Difficulty level: ‘Avo-calm-down’ – this recipe is a straightforward one, but timing is everything Sunnies!

🌞 –>Turn up your SHINE! … For an extra level of flavour, sprinkle a few coarse sea-salt flakes on each cookie after baking.

🥥 Not coco-nuts for this recipe? –> If this recipe is (inhales sharply) too chocolatey for your tastes, try adding a sharp note to balance out the chocolate. We recommend a few strands of zested orange added on top of the cookies or a sprinkling of powdered raspberries (now available from supermarkets). You could also swap out the chocolate chips on top with fresh raspberries.

INGREDIENTS (the sun to your shine!)

For the cookies (UK measurements):

  • 225g dark chocolate (at least 65% cocoa) (US conversion: 8oz baking chocolate)
  • 125g unsalted butter, cubed (US conversion: 1 stick and 1 tab of unsalted butter)
  • 150g caster sugar (US conversion: 3/4 of a cup)
  • 100g light brown sugar (US conversion: 1/2 a cup)
  • 2 large free-range eggs (we recommend Burford Browns)
  • 130g plain/all purpose flour (US conversion: approx. 1/2 a cup – slightly heaped)
  • 3 tbsp cocoa powder (NB: not drinking chocolate powder – try to get Dutch-processed cocoa powder)
  • 1 tsp baking powder
  • pinch of salt
  • 50g white chocolate chips (optional) (US conversion: 1/4 of a cup plus 1tbsp)
  • 50g milk chocolate chips (optional) (US conversion: 1/4 of a cup plus 1tbsp)

METHOD

  1. Use non-stick baking trays greased with a little butter or preferably line three baking trays with baking/parchment paper (or aluminium foil as an alternative).
  2. Preheat your oven (your creator of sunshine!) to 160C fan (or 180C non-fan) (350F).
  3. Roughly chop your dark chocolate up into good-sized chunks. Set aside 25g of the chopped chocolate to add into the mix later.
  4. Add the rest of the dark chocolate and butter to a heatproof bowl. Put the bowl over a small pan of simmering water (😊Sunny tip!😉 Make sure the bottom of the bowl doesn’t touch the bottom of the pan otherwise the chocolate can burn… if you can’t find a big enough bowl to prevent this from happening, balance a sieve on top of the simmering pan and add the bowl to that to raise it up!)
  5. Stir the chocolate until it has melted. Remove the bowl from the heat and put it to one side to cool for a couple of minutes.
  6. In a stand mixer or with an electric hand mixer, mix together the eggs and sugars, for exactly 5 minutes. Put a timer on! This will ensure the mixture is as light as a feather.
  7. Pour the chocolate mixture into the eggs slowly and mix for a 20 seconds or so to combine.
  8. Meanwhile mix together the dry ingredients (flour, cocoa powder, salt, baking powder).
  9. Add the dry ingredients into the chocolate mixture. Mix only for a few seconds until the flour disappears.
  10. To ensure even-sized cookies that look like they’ve come straight from the supermarket or a professional bakery… use an ice cream scoop to put the cookie mixture onto the trays for baking! Leave plenty of space between each cookie to let them do their own sassy thing as they will spread out as they bake.
  11. Bake the cookies for 12 minutes.
  12. If you want to create a ‘crackled’ effect, take the cookies out of the oven 2 minutes early and firmly drop/knock the tray (not on the floor!) against the kitchen surface. This will force them to crack and create that cool effect in the pictures below! Return them to the oven for the last 2 mins.
  13. Allow the cookies to cool for 20 mins (if you can resist!) before attempting to move them off the tray as they will be all hot, melty and fudgy!
  14. Have a dance around the kitchen to pass the time.
  15. Serve the cookies and enjoy. Celebrate creating sunshine happiness 🌞

I’ve heard that these cookies will (in theory) keep for 3-5 days… but ours have never lasted that long before being eaten!  

FOR THE LOVE OF THREE GENERATIONS: THE best HOMEMADE BRITISH SAUSAGE ROLLS

| thesunnysideupfoodie

🍍 Classic homemade British sausage rolls… buttery, flaky, melt-in-the-mouth puff pastry baked to golden heaven, crisp texture and the tastiest sausage meat filling🍍

Get your heart fluttering with happiness by serving these bad boys warm from the oven & watch these tasty sausage rolls bring total joy to those around you. 

These have always been a firm favourite in our household. These golden, warm-sunshine filled beauties have remained a secret family recipe… until now! (queue the Hollywood dramatic music & lightening over the darkened horizon). Baked by my grandma when I was a child, I always associated the comforting scent of freshly baked sausage rolls with home, safety and family. After my grandma passed, my Dad took up the sausage roll-making baton for the family. Now my sisters and I make them as adults to share with those we love.

They have always been a staple of our family for celebrations, lazy Sundays, sandy beach picnics, rainy British BBQs, Christmas, parties, road-trips and beyond. We hope they will become your sunny, little beacons of happiness too!

RECIPE

🍳 25-30 minutes in oven 🍍Makes approx. 12 sausage rolls (we like to make ours a little larger than usual!) 🍉Easy breezy, watermelon squeezy (especially with ready-made pastry!)

🌞 Turn up your SHINE! – If you want to make this recipe extra special, try adding some sunny twists…

–> for a picnic in the sun, add a tablespoon of mango chutney to your filling and a sprinkling of sesame seeds or nigella seeds to the outside.

–> fancy a bit of heat? Add 1 x minced garlic clove and 1tsp chilli flakes (red pepper flakes) to your sausage-meat filling.

–> for an extra meaty, umami flavour, spread two generous teaspoons of marmite/vegemite onto your puff pastry once rolled out before you add the meat filling. If you want to turn up the heat even further, grate and add a handful of cheddar cheese to the filling, or sprinkle grated parmesan over the pastry 5 minutes before you take the rolls out of the oven.

–> for a Christmassy, ‘winter-sun’ kind of sassy twist, add a tablespoon of cranberry sauce to your filling (and this also works well with turkey mince & a sprinkling of fresh thyme). Making these sausage rolls is also a great way of using up your leftover turkey stuffing.

🥥 Not coco-nuts for this recipe? – There is no shame whatsoever in buying shop-bought puff-pastry (in fact, we mostly do this and we think it tastes just as great). We recommend 2 x 320 g pack Jus-Rol™ Puff Pastry Sheet to make the same number of sausage rolls.

INGREDIENTS (THE FOOD FOR YOUR GOOD MOOD)

For the sausage rolls:

  • High-quality pork sausage-meat (we recommend in the UK Waitrose ‘Pork Sausage-meat Stuffing with Pepper & Nutmeg’ or if you’re making your own, buy 8 x high-quality thick pork sausages
  • 1tsp grated nutmeg (not needed if you purchase the Waitrose sausage-meat above)
  • 1 x tsp fresh thyme (optional)
  • 2 x  x 320g pack Jus-Rol™ All butter Puff Pastry Sheet (or if you’re making your own puff-pastry, see the recipe below)
  • 1 x beaten egg
  • 2 x tsp nigella seeds/ or 2 x tsp sesame seeds (optional)
  • Coarse black pepper & sea salt, to taste.

METHOD

  1. Pre-heat your oven to 180° C (160° fan) (356°F or 320°F if using a fan oven).
  2. Combine the sausage-meat, salt & pepper & thyme in a bowl. If using pork sausages, remove the sausage-filling from the outer casing and add the salt, pepper, nutmeg & thyme. Set aside.
  3. Roll out your pastry into a long rectangle. Cut down the centre of the long rectangle, to create two long, thin rectangles. Cut across your long rectangles to make smaller rectangles.
  4. If you’re adding any of the sunny. sassy twists I’ve suggested trying (see above), add these now!
  5. Have a quick dance around the kitchen!
  6. Add a line of the sausage-meat filling along one side of the rectangle (make sure you leave enough space from the edge of the pastry to be able to fold it over).
  7. Brush the edges/border of the pastry around the filling with the beaten egg.
  8. Fold the empty half of the pastry over the sausage-meat filling so that the two long sides of the pastry rectangle meet and come together. Press these together firmly and make sure there is no air in between the sausage-meat filling and the pastry.
  9. Use a fork to press down along the border of the pastry on the side you have just folded over. This will seal together the edge and prevent the pastry from opening up in the oven.
  10. Either use your fork to prick the tops of the sausage rolls (this will let the steam escape when cooking and prevent soggy sausage rolls!) or use a sharp knife to create three slits/slashes in the top of the pastry.
  11. Brush the sausage rolls with the remainder of the beaten egg.
  12. Put in the fridge to rest for 10 minutes.
  13. Bake in the oven for 25-30 minutes (or depending on size, until golden brown). You will know when the sausage-meat inside will be cooked as the edges visible at either end of the sausage roll will be golden & bubbling.
  14. Top with sprinkled nigella seeds or sesame seeds 5 minutes before you take the sausage rolls out of the oven (optional).
  15. Serve immediately and watch people smile! (also great to eat the next day & will keep for about 4 days in the fridge).

For the puff pastry (optional):

  • 260g unsalted butter (must be frozen and then grated – weigh the butter after you’ve grated it)
  • 350g plain/all purpose flour (I keep mine in the freezer beforehand for an hour to ensure it’s extra cold) 
  • 120ml ice cold water (this is about 9.5 tbsp)
  • 1 generous pinch of sea salt
  • 1/2 tsp lemon juice (or white vinegar)

METHOD

  1. In a bowl, combine the dry ingredients (flour & salt). Add ONLY 60g of the grated butter. Use your fingertips to very lightly and quickly fingers rub together the butter and the flour until it resembles rough breadcrumbs.
  2. Add the lemon juice/or vinegar and the water in small amounts, and mix in until the dough comes together. Only add enough water so that it resembles a dough (it shouldn’t be too soggy – if it is, add a tbsp of flour to the mixture to recover the dough!).
  3. Knead the dough on a floured surface for about a minute. Wrap the dough in cling film/plastic wrap/bees-wax wrap and put in the fridge to rest for 20 minutes.
  4. Roll the dough out into a long rectangle.
  5. Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle (about 15cm wide and 40cm long). Fold over the portion without butter, towards the middle. Then fold over the other end, over the first fold. This is known as one ‘fold’.
  6. Turn the dough 90 degrees and roll it out to form another long rectangle (about 15cm wide, and 40cm long).
  7. Repeat with sprinkling the rest of the butter and fold over and turn 90 degrees. This is the second fold.
  8. Complete 3 more folds so you have folded the dough about 5 times. If you do this quickly you won’t need to put the pastry back in the fridge to rest each time!
  9. Ideally let the dough rest in the fridge overnight before using it.
  10. Tip: if it all goes pineapples up your first time… don’t panic! Most people use shop-bought puff-pastry these days – you’re still bossing life by having a go in the first place!

CRISPY SALT & PEPPER CALAMARI

| thesunnysideupfoodie

Make classic, crispy squid with the lightest, crispiest batter. A fail-safe recipe we have used time and time again which guarantees crispy, well-seasoned squid with every delicious, happy bite.

Perfect to enjoy with your friends with a glass of bubbly and with your toes in the sand on a white sandy beach… or on your sofa in your pyjamas watching telly in the middle of winter (we won’t tell!)

RECIPE

🍳 25 minutes 🍍 Serves 4 as a starter (or two for a main) 🍉Easy breezy, watermelon squeezy!

🌞 Turn up your SHINE! (queue the show-off sunglasses) – If you want to make this dish extra special. For added freshness & colour, add crispy fried chorizo, chorizo oil and pea shoots as a garnish… sprinkle and smile!

🥥 Not coco-nuts for this recipe? – Try a different combination with the squid and an Asian twist by adding minced garlic, ginger, chopped red chilli, sliced spring onion and sesame oil to a small pan. Add the deep-fried squid & serve with a small drizzle of honey to finish.

Alternatively, simply serve the crispy squid with a squeeze of lemon, a pinch of paprika and a good sprinkling of salt.

INGREDIENTS (the yummy sunny stuff!)

For the crispy salt & pepper calamari:

  • 400g whole squid, cut into rings and tentacles left whole (or halved if large)
  • 50g (1/3 cup) cornflour
  • 50g (1/3 cup) plain flour
  • pinch of paprika
  • pinch of garlic granules
  • a generous twist of black pepper & salt, to taste
  • sunflower oil

METHOD

  1. Combine the cornflour and plain flour in a bowl. Add salt & pepper to season the flour.
  2. Fill a large saucepan with a couple of inches of oil (or a deep fryer up to the recommended marker) with the oil. Heat the oil to 180°C (a good test is if you drop a cube of bread in, it will go golden brown in approximately 30 seconds).
  3. Add the squid rings into the flour in small batches and make sure they are evenly coated. Shake the excess flour off before lowering each batch into the fryer/pan. Fry for no more than 2-3 minutes (by which time the squid should be a lovely light golden brown).
  4. Remove from the oil with a slotted spoon and drain on a kitchen paper towel in a bowl.
  5. Sprinkle with the paprika, more seasoning and the garlic granules.
  6. Serve immediately.

For the wasabi & pea puree (optional):

  • 250g frozen peas
  • 100g Greek yoghurt (or crème fraiche)
  • 1/2 tsp wasabi paste

METHOD

  1. Cook the peas in boiling water for no more than 2 minutes. Drain and rinse under cold water to cool them.
  2. Place the peas in a blender/ food processor with the remaining ingredients and blend until smooth.
  3. Season to taste with salt and pepper.

For the sticky chorizo oil drizzle & garnish (optional):

  • 50g chorizo, cut into small cubes
  • 1 tsp clear honey
  • 1 small handful of pea shoots or micro-herbs

METHOD

  1. Add the chorizo to a small pan with a very small drizzle of oil. Let it fry in its own delicious juices until it starts to caramelise.
  2. Add the honey.
  3. Drizzle the sticky chorizo & colourful oil around the crispy squid.
  4. Top the whole dish with pea-shoots/ micro-herbs.