Superfood Chickpea & Mexican Tortilla Soup

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Well I was Opting for a Spicy Weekend this weekend………………….(naughty…naughty!)……..and this polishes off my Sunday. Delicious and filling Soup with a bit of spice!

Serves 2

1 Sweet Potato

1 tsp ground coriander

4 spring onions

1 red chilli

1 tsp olive oil

Handful of tortilla chips (I used Doritos with a hint of lime)

15g fresh coriander

400g ripe tomatoes

2 gloves of garlic

1 can chickpeas (400g)

Feta cheese for garnish (optional)

 

  1. Preheat oven to 200 deg. Wash and peel sweet potato, cut into 1cm cubes.
  2. Season potatoes with salt, pepper and ground coriander, drizzle with oil and bake for 30 mins.
  3. Meanwhile, chop the spring onions finely, slice the chilli and coriander, add to a pan with little oil and fry for about 2 mins.
  4. Crush into the pan the garlic, cut tomatoes into quarters then add in to pot.
  5. Tip in the chickpeas with juices and top up with 500ml of boiling water, bring to a simmer, cover and cook for 20 mins.
  6. After 20 mins, remove from heat and mash up the tomatoes. Add in the sweet potato and crush in the tortillas, mix through, season well and serve. Garnish with fresh coriander and feta if chosen. YUMMY!!!

Lentil Dhal and Masala Potato Curry

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I cheated a bit with the dahl and bought ready cooked lentils, if using from scratch it can take 2-3 hours of cooking.

Serves 2

For the Lentil Dahl

1 x packet of Green lentils (250g)

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1 tsp ginger

1tsp garlic

1tsp olive oil

1 tbsp chilli

200g chopped tomatoes

1 tbsp unsalted butter

1 tbsp Tamarind paste (or you could use Kasoori methi)

 

  1. Pour oil into a pan and heat, add in ginger, garlic and cook for 1 min.
  2. Add in the butter and let melt, add in the tamarind paste and chilli and mix through, then add in the lentils and chopped tomatoes. Mix through and heat for 4-5 mins. Ready to serve.

 

For the Masala Potato Curry

300 salad potatoes

1 tbsp olive oil

200 g chopped tomatoes

1 red chilli chopped

1tsp ground coriander

1 tbsp cumin

1 medium onion chopped

2 tbsp fresh coriander for garnish

 

  1. Wash and chop potatoes into 2cm cubes.
  2. heat oil in a pan, add in cumin. coriander and onion, cook for 5 mins.
  3. Add in the chilli and potatoes and season with salt and pepper
  4. Add 200ml of water, cover and cook for 8 mins
  5. add the chopped tomatoes and cook uncovered for 7 mins or until tender
  6. Ready to serve, then garnish with fresh coriander

If you don’t like it too spicy, use 1/2 chilli and 1tsp cumin instead.

 

Serve both with some Chapati….YUMMY!

My first Malaysian Inspired Curry – Best Ever!

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Sometimes I forget what I pin to my pinterest, after browsing the other night I found several recipes for Malaysian curries which all sounded amazing, however, my partner doesn’t like fish sauce or lime in a meal which most had so I have mashed together my version. I have to admit it is one of my tastiest curries EVER! My partner was looking for more after 1 serving…..that’s when I know I’ve made a masterpiece! lol!

Serves 2

400-500g Scotch Beef – cubed

1 tsp salt and pepper

2 tsp light brown sugar

1 1/2 tsp tamarind paste

40g desicated coconut, toasted in a dry pan (reserve 2 tbsp for the paste)

Spice Paste:-

1 red onion chopped

1 red chilli – finely chopped

1/2 inch ginger, roughly chopped

2 cloves of garlic – chopped

2 tbsp toasted coconut (from above)

1 tbsp olive oil

Curry Sauce:-

1 tbsp olive oil

1 tbsp turmeric powder

1 tbsp Gram Masala

2 tbsp sugar

1 tsp salt

3 tbsp soy sauce

1 can coconut milk 400ml.

 

  1. Mix together the salt, sugar, tamarind paste in 50ml water in a bowl. Add the beef cubes with are seasoned with salt & pepper and toss to fully coat, sprinkle in 2 tbsp of toasted coconut and stir through to coat well, leave to soak for about 1/2 hour.

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2. Put all the spice paste ingredients into a food processor and blend together until you get a smooth paste.

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3. Heat the oil in a large pan, brown the meat, remove to a bowl.

4. Add the spice paste to the pan and the rest of the curry sauce ingredients with any remaining marinade mix from the beef and cook for a few minutes. (high heat)

5. Add the coconut milk and simmer for a couple of minutes, gently add back to the pan the beef.

6. Turn the heat to low simmer, cover and cook for about 2-3 hours until the meat falls apart.

7. Uncover, turn the heat up to high and boil for 10 minutes to reduce and thicken the sauce.

8. I served on a bed of long and wild rice and garnish with Coriander.

OH SO YUMMY!!! BEST EVER CURRY!

It also tastes amazing with a glass of Rioja wine.

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Toffee and Chocolate Shortbread with Pecans

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Having my breakfast this morning and sitting looking at the very wet and windy weather through the window, my thoughts were of feeling cosy and warm this afternoon, so I decided I wanted a nice bit of cake to go with my fresh warm coffee. Looking in my cupboards I saw Toffee Sauce and Chocolate and came up with this wee bit of delightful heaven. Cake, Coffee and a Comfy Couch on a rainy day, canny beat it!

Makes 15 squares

110g unsalted butter

105g Soft Brown Sugar

1 tsp Vanilla Essence

130g All purpose Flour

Pinch salt

150g chocolate (dark or milk)

30g Pecans – chopped

 

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2. Line a 20cm baking tin with foil and grease.

3. Mix with an electric mixer the butter, sugar and vanilla until smooth

4. Then mix in the flour and salt and mix until combined but not too stiff.

5. Pour mixture into the baking tin and with a spatula evenly spread out. 20151114_100801

6. Place on middle shelf in oven for about 20 minutes until golden brown.

7. Meanwhile, chop up chocolate into small bits, and chop pecans too.

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8. Once base is ready, pour chocolate bits evenly over and put back into oven for 1-2 mins until melted, remove and spread evenly.

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9. Top with the pecans and allow to cool. Once cool put into fridge to set chocolate (approx 1 hour)

10. Cut into small squares and serve. YUMMY!

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I had some toffee sauce and decided to drizzle over squares which added extra flavour.

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A Great Day out at the Good Food Show

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Had a great day at the Good Food Show on Saturday, loads of fabulous stalls all showcasing their unique produce and all local as well. I picked up some lovely cheeses, chutneys and oils, here are some:-

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I also went to watch Michel Roux Jnr who was inspirational, he made pan fried duck breast with a red wine sauce and potato cakes, looked amazing so this will be my next recipe to try out. Watch this space.

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The Good Food Show is such a great way to taste different and new local produce but also to get some new ideas. Click here for more shows:- http://www.bbcgoodfood.com/

 

Mini Cheesecakes

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I love cheesecake and wanted to try making my own, but I couldn’t decided on the flavour….so I just made all the flavours I like, they turned out amazing…very tasty. My sister and her fiancee came over for dinner and my sister loved them, unfortunately her fiancee didn’t like cheesecake…..to my partners delight…more for him…lol!

There is nothing better than spending an afternoon or night in the kitchen, listening to music and making some amazing food!  Oh, and a wee cheeky glass of vino too! 🙂

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Makes 20 mini cheesecakes

Basic Cheesecake Base:-

20 Digestive Biscuits – use a mixer to crush them or put in a plastic bag and bash with a rolling pin.

120g butter, melted on hob

1. pour butter into biscuits and mix together until all crumbs are coated.

2. Press into cake cases in a muffin tray and chill in fridge for about 15-20 mins.

Cheesecake mix:-

300g soft cheese, I used Philadelphia (use full fat only, low fat might stop the mixture setting properly)

150ml double cream

85g icing sugar

1 tsp vanilla essence or 1 vanilla pod

  1. Mix cream cheese and icing sugar together in a bowl
  2. In a separate bowl whisk double cream and vanilla together until soft peaks form.
  3. Add cream mixture into cheese mixture and fold together.

Vanilla Cheesecake:-

Spoon mixture into cake cases and chill overnight in fridge – minimum 12 hours. I served these with some raspberry coulis. Yummy!

Hazelnut and Chocolate Cheesecake:-

Crush some ferrero rocher, save some for topping. Mix into the cream cheese mix and spoon into cake cases.

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Banoffee Cheesecake:-

1 Banana sliced, fry in a pan with knob of butter until slightly golden in colour then place slices on top of biscuit base in cake cases.

Spoon on top of banana the cream cheese mixture. I then served with some toffee sauce on top. Yummy!

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I finished off the meal with a lovely liqueur coffee in my new cups and saucers. I used Disaronno but you can use whatever you like.

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