I love my slow cooker, just throw all the ingredients into the pot in the morning then, after a busy day, dinner is ready in the evening. The house is also filled with some amazing aromas which is fantastic to return home to. This is […]
Another quick and easy supper dish packed with flavour. Vary the recipe by using red pesto instead of green. You can also replace the yogurt with creme fraiche or cream. . Bacon and Pesto Tagliatelle . Ingredients . 150g dried tagliatelle 1 tbsp olive oil […]
I am often asked for non meat options for Sunday lunch and this recipe fits the bill nicely. The ratatouille is full of flavour and the crumble topping makes it feel more wholesome. Serve with the usual roast dinner accompaniments or a nice crisp green salad for a lighter meal.
Ratatouille with Goats’ Cheese and Herb Crumble
- 3 tbsp olive oil
- 2 onions, peeled and chopped
- 2 garlic cloves, crushed
- 1 aubergine, cut in half lengthwise and thickly sliced
- 3 courgettes, thickly sliced
- 2 red peppers, deseeded and cut into bite sized chunks
- 1 green pepper, deseeded and cut into bite sized chunks
- 400g can chopped tomatoes
- a large handful of fresh basil, roughly chopped
- 125g goats’ cheese
For the crumble
- 225g wholemeal or country style bread
- 1 tbsp green pesto
- 1 tbsp olive oil
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh flat leaf parsley, chopped
Heat the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergine, courgettes and peppers and fry for a further 10 minutes.
Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and set aside to cool.
Meanwhile, make the crumble. Put the bread in a food processor and blend to fine breadcrumbs. Add the pesto, oil, herbs and plenty of seasoning, then blend again.
Preheat oven to 190°C/Fan 170°C/Gas 5.
Fold the goats’ cheese through the ratatouille. Spoon into a 2 litre ovenproof dish. Sprinkle the crumble over the top and place in the oven and bake for 25 minutes, until crisp and golden.
Winter has well and truly arrived and I am craving heartwarming comfort food. This vegetarian mole hits the spot nicely with it’s mild chilli kick, and the dark chocolate adds to the depth of flavour. Serve with rice or baked potatoes, just top with yoghurt, […]
I love lentils in all their shapes and sizes. I don’t know what it is about them, whether it’s a textural thing or just their slightly nutty flavour, but I try to incorporate them as much as possible into my diet.
This spicy curry really heroes the humble red lentil and makes a cheap, healthy and, most importantly, tasty midweek supper. The masala paste makes enough for two meals and I freeze the extra paste. I like to serve this with a dollop of yoghurt and a warm naan bread.
Red Lentil Tikka Masala
For the masala paste
- 2 teasp garam masala
- 1 teasp chilli flakes
- 2 teasp smoked paprika
- 1 teasp cumin seeds, dry fried and ground
- 1 teasp coriander seeds, dry fried and ground
- 2cm root ginger, peeled and grated
- 1 tbsp rape seed oil
- 2 tbsp tomato purée
- sea salt and freshly ground black pepper
- 15g fresh coriander
For the curry
- 2 tbsp rape seed oil
- 1 red onion, peeled and chopped
- 2 heaped tbsp masala paste
- 1 garlic clove, crushed
- 1 x 400g tin chopped tomatoes
- 350ml vegetable stock
- 200g red lentils, rinsed
- 200g young spinach leaves, washed
- sea salt and freshly ground black pepper
- 2 tbsp low fat natural yoghurt
- naan bread
Pulse the paste ingredients in a processor until well combined and fairly smooth. This can also be done with a pestle and mortar.
Then, for the curry, heat the oil in a large frying pan, add the onion and cook for around 3-4 minutes, until softened. Add the garlic and cook for a further minute. Add the masala paste and cook to release the flavours. Add the tomatoes and stock and bring to the boil. Add the lentils, reduce the heat and simmer, covered, for 40 minutes. By this time the lentils should be nice and soft.
Add the spinach leaves and continue to cook for a further 5 minutes until the leaves are nicely wilted. Add more stock if necessary, to loosen. Check seasoning and serve accompanied by yoghurt and naan bread.
This is a beautiful festive cake which we make in our household every year at Christmas. As I’m not a great lover of iced cakes this is the perfect cake for me with it’s Florentine style topping. The marzipan is still there but is incorporated into the cake mix. The cake will keep for up to 2 weeks or can be frozen for up to 2 months.
Wishing you all the best for Christmas and the New Year, we will be back in a couple of weeks with the focus very much on healthy eating.
Love Linden x
Jewelled Fruit and Nut Cake
- 250g butter, at room temperature
- 140g light muscovado sugar
- 6 large eggs, beaten
- 280g plain flour
- 85g ground almonds
- 2 teasp ground ginger
- 2 teasp ground cinnamon
- 700g luxury mixed fruit, including raisins, currants, mixed peel and glacé cherries
- 3 tbsp dark rum
- 140g white marzipan, diced
For the Florentine topping
- 50g blanched almonds
- 50g whole skinned hazelnuts
- 85g Brazil nuts
- 85g flaked almonds
- 140g whole glacé cherries
- 100g golden syrup
Preheat the oven to 180°C/Fan 160°/Gas 4. Lightly grease and line the base and sides of a deep 20cm round loose-based cake tin with baking parchment.
Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy. Measure off 100g of the cake mixture, put into a bowl and set aside for the florentine topping.
Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and level off the top to make a smooth even surface, then make a slight dip in the centre of the cake. This will ensure that the finished cake has a nice flat top. Put into the oven and bake for 1 1/4 hours.
Meanwhile mix all the nuts, cherries and syrup into the remaining cake mix. When the cooking time is up spoon the mixture evenly over the top of the cake. Loosely cover the tin with foil and return to the oven and bake for a further 40 minutes.
Remove the foil and bake for another 10-15 minutes, so the nuts can turn golden. Remove from the oven and leave to cool in the tin. Once completely cool, turn out and place on a serving plate or board.
I love mince pies but I’m always mindful of the amount of saturated fat present in the pastry. These mincemeat slices, adapted from a Delia Smith recipe, are lower in saturates and can easily become vegan friendly, depending on the vegetable fat and mincemeat used. […]