The flavours in this carrot dahl are as bright and fresh as the colours and it has proved a hit with adults and children. Plus, it is really quick to make and full of nutrients 😊 Continue reading Dazzling Dahl
Dazzling Dahl
Category: Recipes
Homemade Digestive Biscuits
Anyone else get biscuit cravings? But they’re always wrapped in pesky plastic. Well it turns out it is pretty easy to make digestive biscuits at home, and you can dip them in chocolate too :). Continue reading Homemade Digestive Biscuits
Winter Vegetable Pasta Bake
The weather is all a bit cold and grey at the moment and this pasta bake is something we ALL need in our lives right now. Comforting, filling and using lots of seasonal British goodies it is a winning meal for all the family. And, for those taking part in Veganuary, it is vegan too :). Continue reading Winter Vegetable Pasta Bake
Candied Peel
I’ve made candied orange peel a few years running and, while they do take a bit of time, they are very low cost and make some beautiful gifts. Using up the orange peel this way is also incredibly satisfying and people are always so grateful for a gift that has been homemade. My main problem, is keeping them away from Rob long enough to give them away! I haven’t included quantities because it is really up to you how much you make 🙂
Ingredients:
Orange peel
Method
Cut your orange into quarters and remove (and eat) the flesh. Cut as much of the pith away as you can without damaging the skin. You’re aiming for about 5mm of orange skin when you’re done. Cut each quarter into 3 (giving you 12 strips of peel from one orange)
Put the peel in a saucepan with cold water and bring to the boil. Simmer for 5 minutes then drain and replace the water. Only use enough water to cover the peel. Boil again then simmer for 30 minutes.
Drain the peel but this time keep the cooking liquid. Add 100g of sugar to each 100ml of cooking liquid you have. Heat in a saucepan until the sugar is dissolved then add the peel and simmer for another 30 minutes.
Leave to cool then remove the peel and place on a wire rack.
Put the peel in the oven on its lowest setting and leave to dry out. This can take quite a long time. I tend to leave the peel in the top oven for a good few hours while I’m using the main oven.
Sprinkle a reusable baking sheet with sugar and toss your peel in it to coat them. They still need to dry so spread them out and leave out for another few hours.
Once your candied peel has dried out, store in an airtight container.
These taste delicious dipped in chocolate!
Date & Cardamom Cake
This date and cardamom cake is our take on the Waitrose date, toffee and cardamom cake and I’ve got to say, it is goooooooodd. Kind of like a mix between sticky toffee pudding and a cake. Not too faffy either and uses pretty much all ingredients we have in the house all the time. Which is great, because it looks and tastes impressive without actually requiring much effort. Continue reading Date & Cardamom Cake
The BEST Tomato Soup
You might think the best way to have juicy, sweet cherry tomatoes fresh from the garden is in a salad, or just as a delicious healthy snack, or even roasted. But I’m telling you now that making them into this tomato soup is most definitely the best choice you will make. It is pretty extravangant to soup cherry tomatoes so I can only justify doing it when we have LOADS in the garden. I never regret it though. Hope you enjoy it as much as we do 🙂
Ingredients (serves 4)
1kg cherry tomatoes (I know, it is a lot!)
Pinch of chilli flakes
4 cloves of garlic
Olive oil (refill in store)
2 red onions
4 tbsp balsamic vinegar (refill in store)
Fresh basil to serve
Method
Preheat the oven to 180 degrees. Place the cherry tomatoes and crushed garlic cloves on a baking tray. Season with salt and pepper then drizzle over plenty of olive oil. Leave to roast for 15 minutes or until just starting to char.
Slice the red onions and place in a large saucepan with some more oil. Fry lightly until softened then add the balsamic vinegar and cook until caramelised.
Once the tomatoes are done, remove from the oven and add to the caramelised onions. Blitz your tomato soup to the consistency you like (I prefer it a bit chunky but Rob likes a silky smooth soup. Serve with fresh basil and sour dough