Archive for the ‘Comfort Food’ Category

If I could only use one herb or spice for the rest of my life, seasoning aside, I would have to (pun intended) stick with cinnamon.

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Spice prized for both flavour and medicinal properties; the brown coloured, woody spice is evocatively aromatic with warming sweet and savoury notes at the same time.

Ancient Romans used cinnamon to make their bitter wine palatable and Ancient Greeks used cinnamon to season meat and vegetable dishes.  The Arabic world used it to flavour tea and now include it in most sweet and savoury dishes.  The rest of the world add it to baked goods and continue to sprinkle it over sweet treats and desserts.

Cinnamon is high in antioxidants and contains anti-inflammatory properties; it helps protect cognitive function, the heart and fight diabetes.  Regular cinnamon use, such as sprinkled over your morning porridge, can help lower your glycemic load and even help you to lose weight.

In cooking, the sweet-spicy flavour and warmth of cinnamon enhances the taste of fruits and vegetables, is a perfect partner for chocolate and no apple pie would be worth eating without cinnamon.

When baking with cinnamon, the entire house smells comforting and feels safe, warm and homely.

As the temperature drops and autumn makes itself known to us it’s this feeling of comfort and warmth that I’m trying to evoke through my food but I’m not ready for hot custard over fruit crumbles sprinkled with cinnamon nor hearty stews infused with cinnamon stick; something sweet to accompany a morning coffee sounds just right and there is nothing better than a cinnamon roll in the morning (or at any other time of day!)

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Proper cinnamon rolls can be cumbersome to make as you need to make an enriched dough, allow time to prove etc. as can be seen above but they are seriously good to eat.  However, there are a couple of cheats that make this easy to do for breakfast without even having changed out of your PJ’s.

Cheat Cinnamon Rolls

Ingredients:
1 Pack of Puff Pastry
Melted butter
Brown Sugar
Cinnamon powder
Icing Sugar and water for the glaze

Method:
1st: Spread the melted butter over the unrolled puff pastry
2nd:  Sprinkle over the brown sugar and cinnamon powder.
3rd: Roll the pastry back up and cut into slices.
Place in a preheated oven at 200˚C for 10-14mins or until puffed and golden.
4th: Allow to cool on a wire rack and once cool prepare your glaze.  Drizzle over your cinnamon rolls.

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Pimped-up fettuccine alfredo! Easy.

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Ingredients:

  • Chicken breast (aim for 1 per person)
  • Spanish onion
  • Garlic
  • Cream
  • Thyme
  • Parmesan cheese
  • Lemon juice
  • Parsley
  • Seasoning

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Method:

1st: Chop the chicken breast into slices, or equal size pieces and fry in oil/butter.

2nd: Dice a small Spanish onion and 2 cloves of garlic.  Once the chicken is cooked, remove it from the frying pan and sauté the onion and garlic until the onion is translucent.

3rd: Slice a few chestnut mushrooms and add to the pan.

4th: Return the chicken to the frying pan, and sprinkle in parsley and thyme and pour in the cream.  Squeeze the juice of a lemon into the sauce.  Season well and allow to simmer for a few minutes.

5th: Boil any pasta you are using – I made some fresh fettuccine pasta – and once cooked mix into the creamy, chicken sauce.

6th:  Grate parmesan cheese to taste and mix well.  Serve and grate more parmesan cheese over, drizzle with truffle oil.

This dish makes a great Valentine meal if you’ve decided to wait until the weekend; it’s luxurious, creamy and delicious.  Send me your Chicken Fettuccine Alfredo photos!

 

Cottage Pie: Comfort food, easy to make using roast beef leftovers.  Easy Cottage Pie.


At this time of year there is nothing more welcoming and homely than bowl food/soul food.  As the temperature drops outside and evenings close in, a bowl of something warm and full of flavour is just what you need.

Cradling the bowl in one hand (close to your chest for added warmth) and spooning soothing soups and stews into your mouth; hugs you and keeps the chills at bay.

This great one pot wonder of lentils, pumpkin and chorizo is a great winter warmer guaranteed to put a smile on your face with every spoonful.  If you’re worried that it would take ages to prepare and cook, think again!  Chop everything into roughly the same size and put into a pot with the lentils and water.  I put it together straight after work and had dinner ready within the hour.

Lentils, pumpkin & chorizo 


serves 2

Ingredients:

1 onion

2 cloves of garlic, crushed

1/8th of a pumpkin

1 cup of lentils

2 cooking chorizo sausages 

2 tomatoes

Chopped parsley 

Water from a recently boiled kettle

Method: 

1st: Peel and chop the onion and pumpkin and add to the pot with the crushed garlic and chopped tomatoes.

2nd: Stir in the uncooked lentils of your choice and top with water.  I used 1 cup lentils to 2 & 1/2 parts water.

3rd: Slice the chorizo and add to the pot.  Simmer gently for 40mins to 1hr. Season before serving.

This is the ultimate in food porn.  Scoop it straight out of the jar with your finger, spread it on toast, bread, crackers, cold cuts, cheese, a generous tablespoon stirred through spaghetti…

Ingredients:

500g Cooking Chorizo

1 large white onion finely sliced

2 garlic cloves, crushed

85g light muscovado sugar

3 tbsp Sherry vinegar

2 tbsp maple syrup

100mls strong black coffee

 

 

Start by making a mushroom risotto but make sure to ALWAYS make a little bit extra just so that you can make these easy to create, amazing arancini!

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Ingredients:

  • Leftover mushroom risotto
  • 1 egg (beaten)
  • plain flour
  • breadcrumbs
  • oil for frying

Method:

 

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1st: Take the fridge cold mushroom risotto and make teaspoon sized balls.  Roll the mixture in the palm of your hands, taking care to squish back in any pieces of mushroom that stick out.

2nd: Place all the mushroom rice balls onto a baking sheet and place back in the fridge for a few moments to firm up.  Use this time to bring out the flour, beat the egg and pour breadcrumbs onto a plate that you’ll need for the next stage.

3rd: Take the rice balls out of the fridge and dredge each one through flour – shake off the excess – then pass through the beaten egg, and roll in the breadcrumbs.

4th: Chill for 10mins before deep frying them until golden.

These can be eaten as they are.  I prepared a quick aioli and chilli mayo to snack on but some favour a béchamel style sauce to dip these luscious balls into.  Either way, it’s a win-win situation: delicious mushroom risotto, amazing arancini!

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Everyone loves chocolate chip cookies.

Chocolate Chip Cookies

Chocolate Chip Cookies

What is there not to like?  Butter, sugar, chocolate chips… yum!  But everyone likes their chocolate chip cookie to be different.  Some of us prefer a crisp cookie; others prefer a squidgy, fudgy, almost butterscotch, straight out of the oven chocolate chip cookie.  And then there are those who prefer their chocolate chip cookie to be somewhere in-between: fudgy and chewy in the centre but crisp around the edge.

Then there is the matter of whether it’s chocolate chips, chocolate pieces, or chocolate chunks.

Some of us don’t even get as far as needing to put the cookie dough in the oven!

Snack or Dessert?

Chocolate chip cookies are a go-to favourite dessert, Nigella taking it to another level with chocolate chip cookie dough pots that you bake in the oven!  Cookies make a great sweet snack or after school treat but no matter what your favourite chocolate chip recipe is, why is it that chocolate chip cookies are so appealing?

The imagery surrounding the Chocolate Chip Cookie is always about a caring and loving home.  In films we always see little Johnny’s bedtime routine involves a cookie and glass of milk; or should little Johnny be sick in bed, Mom would nurse him back to health with the miracle cure that was the Chocolate Chip Cookie!  Sesame Street encouraged us to believe that the chocolate chip cookie, courtesy of the Cookie Monster, “Me want cookie.  Nom, nom, nom!” was fun and enjoyable (and generally how I feel when faced with a tray of freshly baked cookies!)

The quintessential American panacea spreading joy and happiness throughout the world!

Please believe me, cynic I am not.  I love a good cookie.  I prefer mine to be fudgy and chewy in the centre with the occasional molten chocolate nugget poking through its cracked carapace but let’s be honest; when faced with a cookie, any cookie, they are all going to be devoured as soon as they come out of the oven.

Ultimate Chocolate Chip Cookies

Here is my ultimate chocolate chip cookie recipe:

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Chocolate Chip Cookies

Ingredients:

315g Plain Flour
½ tspn Baking Soda
225g Butter
113g Granulated Sugar
170g Soft Brown Sugar
1 tspn Salt
2 tspn Vanilla Extract
2 Large Eggs
350g Choc Chips

Method:

1st: Preheat the oven to 175˚C.

2nd: In a bowl, whisk together the flour, baking soda and salt.

3rd: Combine the butter and sugar together in a bowl and cream until light and fluffy.

4th: Add the eggs (1 at a time and combine) and the vanilla extract.

5th: Add the flour mixture and mix until just combined.

6th: Stir in the chocolate chips.

7th: Drop heaped tablespoon-sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.  Bake for 8-10mins or until golden brown around the edges.  Allow to cool.

To create either a soft and chewy or thin and crispy bespoke Ultimate Chocolate Chip Cookie, you’ll need to tinker with the ratios of sugar and butter to get the texture you want.   For a thin and crispy cookie you need to increase the amount of butter and granulated sugar, reducing the amount of brown sugar.  For a cakey cookie you need to reduce the overall sugar and butter quantity.  Another important factor is the use of either baking powder or baking soda– powder puffs; soda spreads – and I want my cookies to spread in the oven.

Cookies that keep on giving

If like me you just fancy a couple of cookies with a cup of tea, note: the dough freezes very well.  I made up the recipe as above and only baked 6 cookies.  I turned the remaining dough out onto a floured surface and rolled it into a sausage shape.  I covered this in greaseproof paper and wrapped in plastic wrap and chucked it in the freezer.

Now every time I want some freshly baked cookies I just slice into the frozen choc chip sausage and bake.  Cook for the same time.