T-Swizzle...

20 MARCH 2015

It's not often that I can say an article in the Metro has inspired me to do something, but ever since I read this http://metro.co.uk/2014/08/21/battle-of-sandwich-turkey-and-swiss-on-rye-fridge-note-war-is-the-most-passive-aggressive-thing-weve-ever-seen-4841225/ when I saw it on my Facebook feed a few days ago, I have been craving a turkey and swiss on rye sandwich...

If you've read it, you'll know that the series of pictures shows one mans's hilarious passive-agressive fridge-note attack on the triviality of modern day 'problems' (if you haven't read it, please do - I was in stitches). But aside from enjoying the humour and witty repartee of the "Sandwich Thief", by the end of it, I really wanted a sandwich.

So, since I've had the last two days off work with very little in the way of fun things to do, I thought I may as well get back in the kitchen and at least make my lunches interesting.

I didn't realise quite how long rye bread actually takes to prove, so I missed out on a yummy lunch yesterday, but I got cracking first thing this morning and here's what I ended up with...

Oh. My. God. It was worth the wait! Applewood smoked turkey breast with avocado mayo, Swiss Emmental and English mustard on homemade dark rye bread (recipe to follow) = so damn fit. 

So, thanks for introducing me to T-Swizzle, Sandwich Thief. I think I owe you one ;)  

POLPO

26 OCTOBER 2014

I've been feeling a little uninspired lately, particularly in the kitchen. I have a few good recipes in my arsenal, but still always seem to be eating the same things. I think we're all a bit guilty of that sometimes - after a long day at work, the last thing you feel like doing is cooking something extravagant from scratch. The problem is, it ends up getting boring, especially when you're trying to keep things relatively healthy as well. 

When I fancy trying a new recipe, my first port of call is usually the internet. As good as online recipes can be, I fancied buying myself a recipe book that I can keep and refer to to time and time again. So, I perused the listings on Amazon and Polpo came up.

Not only did its exposed spine and unusual typographical style stand out to me as unique, but this book received excellent reviews from the public and focuses on my favourite cuisine: Italian, or Venetian to be precise. Polpo follows the journey of restaurant owner and chef, Russell Norman, as he explores the recipes that have inspired him during his travels to travels to the beautiful city of Venice. 

So far we have only tried a couple of recipes, but they have both been amazing and I can't wait to try more. The recipes are easy to follow and are beautifully written with a friendly, humourous commentary. Immaculately styled, this book is a true pleasure to read, and looks great on my bookshelf too! 

LAZY SUNDAY: BANANA PANCAKES

28 SEPTEMBER 2014

Now that we live together and we have to do our own shopping, I never seem to know how much fruit to buy each week. I hate waste, so if we have any leftovers I try to use them at the weekend. This week we had two overripe bananas left so I thought I'd use them up by making some banana pancakes this morning. A naughty start to the day, but who cares - it's Sunday!

INGREDIENTS:

150g plain flour

100ml milk

2 ripe bananas

1 egg

1 tsp bicarbonate of soda

1 tsp runny honey

1/2 tsp cinnamon

Butter for frying

METHOD:

Mash the bananas with a fork and combine in a mixing bowl with the flour, milk, egg, honey, bicarb and cinnamon. Mix together until you have a lumpy batter.

Melt a knob of butter in your frying pan and spoon about 2 tablespoons of batter into the centre (if your pan is big enough you can do two at a time). Cook on one side until golden brown and then flip onto the other side, again cooking until golden brown. Repeat until all your batter is used up - this should make 6 - 8 pancakes.

When cooked serve warm and drizzle with maple syrup.

THREE REASONS

14 SEPTEMBER 2014

There's so many things going on in my life at the moment. We're still settling into our first home, getting used to our new routine, cleaning and cooking for ourselves everyday rather than being looked after at home; Tom has just started a new job and my job is getting more and more demanding, and we're having to manage everything whilst trying to renovate. Luckily I have two amazing parents who are on hand to help uproot rhododendrons from our front garden! Despite all the business, here's three reasons why I've been smiling this week...

1. I had absolutely nothing to do today so I baked these tasty little morsels - apple, blackberry and banana spelt muffins!

2. We finally made it to the street food event, Digbeth Dining Club, on Friday night. We've been thinking of going for ages, but you know, life gets in the way. Anyway, this burrito and chocolate orange waffle were incredible - oh and we got a little discount with our Independent Birmingham cards #winners :)

3. As you may already know, I suffer from Crohn's disease. Recently I've joined the Crohn's and Colitis UK Forum on Facebook and it has been truly eye-opening. There are so many lovely people going through what I have been through, and worse, and it has been wonderful getting to know some of them. Sometimes it's just nice to know you're not the only one and that there's a community of people out there who know exactly how you feel.

CARROT CAKE

31 AUGUST 2014

I. Love. Carrot. Cake. It's always my cake of choice when out for coffee, so its a bit weird that I've never made one. Maybe I've been afraid that my own attempt just won't live up to my expectations of carrot cake. That it would be dry and disappointing and leave me questioning my baking abilities...

Well, I decided to bite the bullet this weekend and give it a try - how bad could it really be? As it turns out, not that bad at all! I adapted one of Mary Berry's recipes by adding a handful of sultanas, half a teaspoon of cinnamon, and a splash of dark rum to the cake mixture before baking. I also replaced one teaspoon of vanilla essence with dark rum in the cream cheese frosting. The absence of butter in this recipe and the use of bananas make this cake deliciously moist and naturally sweet - one slice just isn't enough!

EASTER TIME: HOT CROSS BUNS

13 APRIL 2014


Apologies for the long hiatus everyone - been very busy again, but that's a story for another blog post!


This post is dedicated to that Easter favourite, hot cross buns! I know I've done this recipe before, but it's so good I couldn't resist doing it again. It's a Paul Hollywood recipe from his book (my baking Bible) How To Bake, so if you've got the time, or you're looking for something to do to entertain the kids this Easter, give these babies a go - you will not be disappointed!  

INGREDIENTS: (makes 12 buns)

for the buns...

500g strong white bread flour (plus extra for dusting)

10g fast action yeast

10g salt

75g caster sugar

40g unsalted butter, softened

2 medium eggs, beaten

120ml warm milk

120ml cool water

80g chopped mixed peel

150g sultanas

1 apple, cored and diced

2 tsp cinnamon

Finely grated zest of 2 oranges

for the crosses...

75g plain flour

75ml water

for the glaze...

1 - 2 tsp apricot jam

A splash of water


METHOD:

Put the flour in a large mixing bowl, adding the salt and sugar to one side and the yeast to the other. Add the butter, eggs, milk and half of the water and mix together with your hands until your mixture forms a clumpy dough. Gradually add the remaining water until all the flour is picked up off the bottom of the bowl (you may need all of the water, but you might need only a little or none at all). Your dough should be soft and sticky, but not wet.


When the mixture has formed a dough, turn it out onto a lightly floured surface and knead. You will need to work through the initial wet stage and after about 5 - 10 minutes your dough should have formed a soft, silky skin.

When your dough is silky-soft, place it in a lightly oiled bowl, cover with a tea towel, and leave for 1 - 2 hours, or until the dough has at least doubled in size.

In the meantime, weigh out your peel, sultanas and cinnamon, grate the zest of your oranges and core and dice your apple. Scatter half of this mixture on your work surface and wait for your dough to finish proving.

Once proved, turn your dough out onto your fruit-laden surface and cover with the rest of the fruit mixture. Knead together until all of the fruit is incorporated into the dough. Return to the bowl and leave to prove for a further hour.

Turn your twice-proved dough out onto your work surface and beat it repeatedly to knock all of the air out of it. Cut the dough into 12 equal pieces and roll into balls. Place close together on a baking tray lined with baking parchment or greaseproof paper.

Cover in cling film and leave to prove for one final hour until the buns have doubled in size. Meanwhile, pre-heat your oven to 220 degrees Celsius, 200 degrees if you have a fan oven. Mix together the flour and water for your crosses and pipe in lines over your proved buns using a narrow nozzle. 

Bake in the oven for 15-20 minutes, or until golden brown. Whilst your buns are baking, gently heat your apricot jam with a splash of water in a saucepan. When your buns are ready, remove from the oven and transfer to a wire rack to cool. Whilst your buns are still warm, brush with your apricot glaze and leave to cool completely before eating. 

These beauties are best served toasted and slathered with butter, oh and of course a steaming hot cup of tea!

RATATOUILLE

25 MARCH 2013

No, I'm not talking about the Disney film, although that was the inspiration behind making this dish! Don't get me wrong, I love the UK chunky vegetable version of ratatouille, but there's something so pretty and precise about this traditional French version that I just couldn't resist trying it for myself!

INGREDIENTS

1 aubergine
1 courgette
1 sweet red bell pepper (the long ones)
1 yellow squash (if you can get your hands on one - these are called yellow courgettes in the UK, but I'm yet to find a supermarket that stocks them. If you can't get one, just use an extra green courgette)
200g tomato puree (1 tube)
1 small red onion
2 small cloves of garlic
1/4 tsp chilli flakes
1/4 tsp oregano
2 tbsp olive oil
A few small sprigs of fresh thyme
Salt and pepper

Finely chop the onion and garlic, and add to the tomato puree along with the oregano, chilli flakes, 1 tbsp of olive oil and salt and pepper. Spread this mixture around the base of an oval baking dish (approx. 10 inches).

Slice the aubergine, courgette, red pepper and yellow squash into thin slices, approximately 1/16th inch thick. Lay the slices on top of the tomato puree mixture, alternating vegetables and overlapping so that most of each slice is covered by the slice on top of it. Drizzle with the remaining olive oil, season with salt and pepper and top with the fresh thyme.

Cut out an oval of greaseproof paper to fit inside your dish and place on top of your sliced vegetables. Bake in the oven at 180 degrees Celsius for 45 minutes. This dish is beautiful on its own, but tastes even better served with grilled lamb steaks. A perfect winter-warmer, or for those grey and rainy days.

COCONUT & BLUEBERRY CAKE WITH LEMON ICING

17 MARCH 2014

I had a bit of a craving for coconut cake at the weekend. I don't really know why, but it's something I haven't had for ages so I thought I'd try putting something together. Whilst I'm a big fan of the coconut, I wanted to make my cake a little different. After a bit of research here's what I came up with...

INGREDIENTS (makes one small loaf cake):

2oz caster sugar
2oz unsalted butter
4oz self raising flour
1 egg
2 tbsp milk
1oz desiccated coconut, plus extra for sprinkling
A handful of fresh blueberries
Juice of 1/2 a lemon
Icing sugar

METHOD:

Pre-heat your over to 180 degrees Celsius. Put the butter and sugar in a large mixing bowl and cream together until very pale and soft. This can take some time depending on the temperature of your butter. It's a good idea to let it reach room temperature before you start.

Beat the egg and milk together in a separate bowl. Alternately add the flour and the egg and milk mixture to the creamed butter and sugar, beating in thoroughly after each addition.

Add the blueberries and coconut and mix. If your mixture feels a little stiff at this point, just add a drop more milk and stir to combine. Pour your cake mixture into a lined loaf tin and bake for 30 minutes, or until a knife comes away clean when poked into it.

When your cake is baked, turn out of the tin onto a wire rack and leave to cool. In the meantime, prepare your lemon icing by squeezing the juice of half a lemon into a bowl and mixing in icing sugar until a thick paste is formed. This should be thick but not so stiff that you can't stir it.

Wait until your cake is completely cooled and then spread the icing out on top. Sprinkle with desiccated coconut and leave the icing to set. As always, cake tastes best when served with tea, so make a brew and enjoy!

ROAST CHICKEN PASTA BAKE

3 MARCH 2014

I've started to realise that Chantilly Press is a little heavy on breakfast recipes. It might be the most important meal of the day, but It's not the only meal, and I don't want you going hungry now do I? 

So, here's something quick, easy and delicious in equal measure. I threw this one together yesterday for Sunday lunch with the bf - it's amazing what two people can come up with whilst scratching around the kitchen cupboards on a rainy afternoon! 

If your looking for a different way to eat your Sunday roast chicken, or you just fancy something indulgent and homemade, why not give this little doozey a try...

INGREDIENTS: (serves 2-3)

200g pasta (we used Millerighe from Sainsbury's Taste the Difference range)
1 red pepper
450g chicken thighs (you can use breast)
100g cherry tomatoes
120ml double cream
40 - 50g parmesan, grated
1 small bag rocket
Small handful of fresh basil, finely chopped
Pine nuts
Salt & pepper to taste

METHOD:

Pre-heat your oven to 180 degrees Celsius. Wrap the chicken thighs in foil and roast for 20 - 25 minutes, until the meat is piping hot and the juices run clear. Cut the pepper in half and de-seed, and about half way through you cooking time, put in the oven with your chicken.

Whilst your chicken is roasting, you can boil the pasta (12 minutes usually does the trick). Drain, rinse with boiling water and place in a baking dish. To your cooked pasta, add your tomatoes (leave them whole), basil and pine nuts.

When your chicken and peppers are cooked, remove from the oven and chop into small pieces. Add to the pasta along with the grated parmesan and cream. Stir to combine and add salt and pepper to taste. Bake in the oven for 20 - 25 minutes. Top with fresh rocket and serve.

MAPLE SYRUP AND DARK CHOCOLATE GRANOLA

1 MARCH 2014

Happy March everyone! The sun is shining in Birmingham and it finally feels like Spring has arrived.    As the weather warms up it's time to ditch the porridge that's been warming you up on the frosty winter mornings and try something a little more summery. How about my recipe for homemade crunchy nut, maple syrup and dark chocolate granola?

Using only natural sugars, this recipe is wholesome and sweet, and a little more guilt free than your shop-bought alternatives. Win-win!

To make, simply combine the ingredients (minus the chocolate chips) below in a mixing bowl and spread out on a baking tray. Bake in the oven at 165 degrees Celsius, stirring occasionally, for around 30 - 40 minutes until golden brown in colour. Leave to cool completely and then add the chocolate. Store in an airtight container and serve with natural or greek yogurt.

INGREDIENTS:

2 cups rolled oats
1/4 cup pecans/walnuts
1/4 cup almonds, halved
1/4 cup hazelnuts, halved
1/4 cup desiccated coconut
1/4 cup maple syrup
1/4 cup runny honey
1/2 - 1tsp cinnamon (to taste)
1 tbsp good quality dark chocolate chips, chopped

LAZY SUNDAY: BLUEBERRY PANCAKES

9 FEBRUARY 2014

It's the last day of the weekend again, boo! What better day then to have some pancakes for breakfast? Once again, Elise Bauer from Simply Recipes has been my saviour, providing this delicious recipe for wonderfully fluffy, American buttermilk pancakes. Thanks, Elise! 

To show you just how simple they are to make, here's the ones I made this morning, mmmm. Enjoy your sunday, everyone!

LAZY MONDAY: FRENCH TOAST

27 JANUARY 2013

I skipped lazy Sunday this week and decided to do lazy Monday instead. A very much spontaneous use of my remaining annual leave had me sleeping soundly rather than dragging myself out of bed at 6am this morning. With the extra time on my hands I thought I'd have something a bit different for breakfast. It's been a long time since I've had French toast - cinnamony and indulgent, this recipe for French toast is the perfect lazy morning treat. Enjoy!

INGREDIENTS: (serves 2)

4 slices of white bread (crusty bread works best)

1 large egg

2-3 tablespoons of full fat milk

1/2 teaspoon cinnamon

Maple syrup to taste

1 banana (optional)

METHOD:

Whisk together the egg, milk and cinnamon in a shallow bowl until fully combined. Coat either side of each slice of bread by dipping it in the mixture. 

Melt a knob of butter in a frying pan or griddle pan. Fry your bread until golden brown on both sides. Serve with fresh sliced banana and a drizzle of maple syrup.

LOVE | Hannah

LAZY SUNDAY BREAKFAST

12 JANUARY 2014

If you fancy a little indulgence on this frosty Sunday morning, why not try the classic breakfast combination of a poached egg and smoked salmon? New years diet-friendly, this delicious combo is high in protein and vitamin B12, essential for absorbing iron and preventing conditions like anaemia that are common in pregnancy and those suffering from Crohn's disease. 

HOW TO...
Add a tablespoon of vinegar to simmering watering and swirl with a teaspoon before cracking in your egg. The vinegar should help to bind the yolk and create a beautiful round shaped egg. Simmer gently for 3 minutes for a perfectly runny yolk. Serve on a bed of smoked salmon and top with a squeeze of fresh lemon juice and sprinkling of cracked black pepper. 

LOVE | Hannah

HOMEMADE MUESLI

2 JANUARY 2013

Happy new year everybody! I hope you had indulgent celebrations wherever you were - it's good to treat yourself from time to time!

For many, a new year signals a new beginning and the chance to make changes for the better. For me, 2014 is my chance to develop my interest in cooking and food, experimenting with recipes I know and finding healthy alternatives to some of my more guilty pleasures.

Some of you may already know that I suffer from Crohn's disease, an immune disorder affecting the functioning of the digestive system, often leading to the need for complex surgeries and gruelling drugs regimes. Many sufferers find certain foods can trigger flare-ups in their illness, and so find it easier and safer to avoid certain food groups altogether.

I've had Crohn's disease for 16 years now, and I am yet to find any consistency between sufferers in either their symptoms or the foods that they have an aversion to. Thus, it is difficult to generalise when recommending diet regimes for Crohn's sufferers. All I know is that eliminating 'junk' or heavily processed foods seems to have helped me over the past year or so. This is the inspiration behind my homemade muesli. It is made from entirely natural ingredients, no added sugar or preservatives, just the natural sweetness from the fruits and nuts that make up this yummy breakfast.

Click here to see how you can make some for yourself and get your 2014 off to a naturally healthy start! Don't be afraid to comment, let me know you get on an what you think.

LOVE | Hannah