Lemon, Ricotta and Almond Flourless Cake

Recipe adapted from Cakelets and Doilies

Lemon and ricotta...doesn't that just scream spring? Considering we've hardly had spring yet here in Winnipeg, it's nice to pretend. So, put on some happy music, bake this lovely cake and enjoy it in a sunny room with a cup of Earl Grey tea and pretend that spring has sprung! 

What you'll need

1/2 cup unsalted butter, softened

1 1/3 cups caster sugar

1 tsp pure vanilla extract

1/4 cup lemon zest (zest of about 3 large lemons)

4 eggs separated and at room temperature

2 1/2 cups almond meal

300 g ricotta

Flaked almonds to decorate

Icing sugar for dusting

How to

1.  Preheat oven to 350F. Line the base of a 20cm springform pan with parchment paper.

2.  Place butter, 3/4 cup of the sugar, vanilla and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. 

3.  Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, contenting to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.

4.  Beat the egg whites in a clean bowl with an electric mixture, until soft peaks form. Gradually add the remaining sugar, while continuing to beat, until stiff peaks form. Gently fold 1/3 of the egg white mixture into the cake mixture. Repeat with the remaining egg whites.

5.  Pour mixture into prepared cake pan. Smooth with a palette knife and decorate the top of the cake with flaked almonds. Bake for 40-45 minutes or until cooked and firm to the touch. Allow to cool completely in cake pan. Dust with icing sugar to serve. 

Chai Spice Smoothie

Recipe adapted from Coco Jenalle.

I can't get enough of this smoothie! It makes me very happy. I feel like I am treating myself, but it's so good for you that I don't need to feel guilty about eating it! It really does taste like your drinking a frozen chai drink...almost like a Chai Frappuccino. Yum!

What you'll need

Spice Blend

2 tsp ground cardamom

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp ground allspice

1 tsp ground black pepper

Smoothie

1/4 cup coconut milk

1/3 cup almond milk

1 frozen banana

1 heaping spoonful of almond butter

1 tsp chai spice

1 tbsp ground flax seed

1 squirt of pure maple syrup

How to

1.  Combine all the spices in a small bowl. Store in an airtight container.

2.  Combine all smoothie ingredients in a blender and blend until smooth. Enjoy!

Chocolate Mousse

Recipe from Bon Appetit magazine.

Last week was my dad's birthday. We were having Chinese food for dinner, so I had to make something for dessert that wasn't too heavy (cause really...who needs dessert after Chinese food?). This was perfect! A few smooth, creamy spoonfuls of chocolate. Yum! The best part is that it's super easy to make and the ingredients are ones I almost always have on hand!

What you'll need
3 1/2 oz bittersweet chocolate, chopped (I used 1/2 cup 51% cacao semi-sweet chocolate chips)
3 large eggs, separated, room temperature
Pinch of salt
2 1/2 tsp sugar, divided
3/4 cup chilled heavy whipping cream

How to
1.  Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth.

2.  Remove bowl from over water. Add egg yolks to melted chocolate and whisk until smooth.

3.  Using an electric mixer, beat egg whites and salt in another medium bowl until soft peaks form. Gradually add 1 1/2 tsp sugar, beating constantly until whites are glossy and medium-firm peaks form.

4.  Using a silicone spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate mixture just until incorporated (do not over mix or mixture may deflate).

5.  Divide mousse among four bowls. Cover and chill until set, about 4 hours.

6.  Beat cream and 1 tsp sugar in another medium bowl until peaks form. Spoon whipped cream atop mousse and serve.

Maple Orange Tahini Dressing

Recipe from Use Real Butter

The blog post where I got this recipe from uses this dressing on a crunchy kale salad. I've done a number of variations of that salad with this dressing and I'm always happy with it. I just use kale and any other crunchy veggies I have, a granny smith apple, currants and whatever nuts I have in the house. Use the link above for the original salad recipe. Personally however, I find that salads are often a last minute thing where I use whatever veggies I have on hand, so having a good dressing recipe is the most important part! This one is quite tasty and works great with kale because it has more substance and is able to hold up to the kale without being oily and heavy.

What you'll need
Juice of 1 orange (about 1/2 cup)
1 tbsp maple syrup
3 tbsp tahini
Pinch of salt
1/3 cup olive oil
Lemon juice to taste

How to
1.  Place the orange juice, syrup, tahini and salt in a medium bowl and whisk until combined.

2.  Slowly drizzle the olive oil into the bowl in a steady stream while constantly whisking. Add the lemon juice to taste.

3. Toss with salad and enjoy!

Cranberry Orange Quinoa Salad

Recipe from Family Spice

This salad is delicious! Really, I can't say it enough. And the best part is that it is super food central! It has kale, pomegranate, cranberry and quinoa in it. It is very exciting eating such a yummy salad that also happens to be very good for you!

What you'll need

1 cup quinoa (dried)

2 large leaves of kale, stems removed 

2 cups fresh cranberries

2 tbsp extra-virgin olive oil

1 tsp honey

2 tbsp grated orange zest

6 small oranges, peeled and coarsely chopped

1/4 cup mixed nuts (I just used pecans)

1/4 cup pomegranate arils

1/4 cup chopped fresh mint

How to

1.  Make quinoa according to package directions. 

2.  Wash and finely chop the kale leaves. 

3.  In a food processor pulse cranberries, olive oil and honey to coarsely chop.

4.  When quinoa is done, transfer to a bowl with the kale. Stir and let cool to room temperature. 

5.  Stir the orange zest into the kale and quinoa mixture.

6.  When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Stir in the nuts, pomegranate and fresh mint.

7.  Cover and refrigerate until ready to serve. 

Green Bean, Walnut, & Feta Salad

Recipe from The Kitchen is my Playground.

I cannot say enough how yummy this salad is! Actually, I wish I had some leftovers in the fridge for me to eat right now. This recipe is easy, tasty and healthy...there is no reason not to try it!

What you'll need

1 1/2 lbs. fresh green beans, washed, trimmed and cut into 2-inch pieces

1 cup chopped walnuts (I used pecans, just because I prefer them)

3/4 cup diced red onion

1 cup crumbled feta cheese

3/4 cup extra-virgin olive oil

1/4 cup white wine vinegar

1/4 cup fresh mint leaves, minced

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

How to

1.  Bring a large pot of water to a boil. Cook the green beans for only 3 minutes. Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.

2.  Place green beans in a large bowl. Add walnuts (or pecans if using), onion and feta; gently stir to combine. 

3.  Combine olive oil, white wine vinegar, mint, garlic, salt and pepper in the bowl of a food processor; pulse a few minutes to blend. Pour dressing over bean mixture and toss. Chill for about one hour before serving. 

Spicy Sausage, Potato & Kale Soup

Recipe from The Candid Appetite.

I love this soup! It is hardy and flavourful and has the perfect amount of spice. I did however forget to add the cream to the soup, so if you are trying to be calorie conscious and want to omit it, I can say it is delicious even without the cream. 

What you'll need 

1 lb. spicy Italian sausage (gluten free if necessary), casing removed

2 tbsp butter or olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tsp salt, plus more to taste

1 tsp freshly cracked black pepper, plus more to taste

1/2 tsp crushed red pepper flakes (optional)

2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls

1/4 tsp nutmeg

2 large russet baking potatoes, sliced

8 cups chicken broth (gluten free if necessary)

1/2 cup heavy cream

How to

1.  Heat a large heavy-duty pot over medium-high heat. Add the sausage, breaking it ip with a wooden spoon and stirring occasionally until cooked through. Remove sausage from pot and set aside. 

2.  Lower heat to medium, add the butter or oil, onions and garlic. Cook, stirring occasionally until soft and translucent, about 3-5 minutes. Season with salt, pepper, and crushed red pepper flakes (if using). Continue to saute until the onions have caramelized. 

3.  Add the chopped kale in batches, allowing it to wilt down as it cooks. Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Add the sliced potatoes and cooked sausage.

4.  Pour in the chicken broth and bring to a boil. Lower heat and allow the soup to simmer until the potatoes are tender and soft. Add more salt, pepper or red pepper flakes to taste, if desired. Once the potatoes are fully cooked, stir in heavy cream. Serve immediately and enjoy!

Roasted Chicken with Potatoes and Kale

Recipe modified from original at foodandwine.com.

Even though I love cooking, sometimes it's the best when you make a deliciously healthy dinner that took next to no work at all. This is that recipe. It's healthy comfort food that takes very little prep time.

What you'll need

1 bunch of kale, stems and inner ribs removed, and chopped into large pieces

1 1/2 lb baby Yukon Gold potatoes, halved

1 medium onion, thinly sliced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

6-8 chicken thighs, skin on, bone in

1 tsp paprika

Lemon wedges for serving

How to

1.  Preheat oven to 450°F. In a large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.

2.  Season the chicken with salt and pepper, sprinkle with the paprika and set on top of the vegetables.

3.  Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. 

4.  Transfer the chicken to plate and spoon the vegetables alongside. Serve with lemon wedges. 

Glazed Sweet Potatoes with Brown Sugar and Lime

Recipe from marthastewart.com

Fall is officially here. It's the season for sweet potatoes! These are a perfect easy and yummy side to pair with any meal. I love the lime juice with the brown sugar, butter and cayenne pepper. They're sweet, tangy, and buttery, with a tiny bit of bite. Yum!

What you'll need
1 tbsp vegetable oil
2 lb sweet potatoes, peeled, quartered, and cut into 1-inch pieces
1 cup reduced-sodium chicken broth
1/2 cup packed brown sugar
2 tbsp fresh lime juice
Coarse salt and ground pepper
2 tbsp unsalted butter
1/4 tsp cayenne pepper

How to
1.  In a large skillet, heat oil over medium-high. Add sweet potatoes; cook, stirring once, until beginning to brown, 2 minutes.

2.  Add broth, packed brown sugar, and fresh lime juice; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes.

3.  Uncover, and cook over medium-high until sweet potatoes are tender and liquid is syrupy, 7-9 minutes more (there should only be a small amount of liquid remaining).

4.  Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Flourless Chocolate Truffle Cake

Recipe from Canadian Living Magazine.

This cake is like a wonderfully decadent brownie. My husband Andrew said it was the best gluten free dessert I've made yet. Personally I think it tastes best with vanilla ice cream, but then I think most things taste best with ice cream!

What you'll need

1/2 cup unsalted butter

170 g bittersweet chocolate, chopped

4 eggs

1 cup granulated sugar

Pinch of salt

1/3 cup ground almonds

1 tsp instant espresso powder

2 tbsp cocoa powder

Chocolate Espresso Glaze

115 g bittersweet chocolate, chopped

1/4 cup unsalted butter

1/4 cup hot water

1/4 tsp instant espresso powder

How to

1.  In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.

2.  In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over to and fold in. 

3.  Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top. 

4.  Bake in 350°F oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30-35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet. 

5.  For the Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth.

6.  Pour over center of cake; spread to within 2.5 cm (1 inch) of edge. Refrigerate until set, about 1 hour. 

French Dressing

Recipe from Jamie's Food Revolution.

Need another quick and easy dressing? This one is perfect and it's made with ingredients I always seem to have on hand. It doesn't taste like your typical bottled French dressing, but maybe that's what makes it so tasty!

What you'll need

1/4 clove of garlic, minced

1 tsp Dijon mustard

2 tbsp white or red wine vinegar

6 tbsp extra virgin olive oil

pinch of sea salt

pinch of freshly ground black pepper

How to

1.  Place all ingredients in a jar. Seal tightly and shake well.

Chocolate Buttercream Frosting

Recipe from cookingclassy.com

Yesterday we celebrated my father-in-law's birthday. I hate to admit it, but I did buy a boxed cake mix. My excuse, lack of time and I needed a quick gluten free dessert. The only reason I am admitting it is because these cupcakes were amazing! Seriously, if you are in a bind to make a gluten free dessert, this is the way to go. You would never know these cupcakes were gluten free. It was sof'ella gluten free cake mix.

Now about the frosting which is equally important! This frosting is light and fluffy and pairs perfectly with rich chocolate cake because of its light, creamy chocolate flavour. This frosting is so yummy, I'll even admit that I licked the spatula clean!

What you'll need

1 1/2 cups butter, at room temperature

3 3/4 cups powdered sugar

3/4 cup cocoa powder

3 - 4 tbsp heavy cream or half-&-half

1 1/2 tsp vanilla extract

How to

1.  In the bowl of an electric stand mixer, fitted with a whisk attachment, whip the butter on moderately high speed until very pale and fluffy (nearly white in colour), about 6-8 minutes, occasionally scraping down the sides of the bowl.

2.  Sift in cocoa powder and powdered sugar, then add 3 tbsp of the heavy cream and the vanilla.  Mix on low speed until combined, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.

3.  Increase mixer to medium-high speed and whip mixture until pale and very fluffy, about 4-5 minutes, while occasionally scraping down the sides of the bowl.  

4.  Makes enough frosting for about 2 dozen cupcakes. Use within a couple hours for fluffiest results!

Shrimp and Pineapple Stir-fry with Coconut Rice

Recipe slightly modified from Fine Cooking Magazine.

This is a nice light stir-fry perfect for summer. What is better than shrimp, pineapple and mint? The directions tell you to make the rice in the microwave. I was very sceptical and was tempted to do it over the stove, but it actually turned out great. I kind of want to make this coconut rice for every stir-fry I make from now on. It was so good! 

What you'll need

1 1/3 cups jasmine rice

3/4 cup canned unsweetened coconut milk

kosher salt

1/3 cup golden rum

1/3 cup fresh lime juice

2 tsp cornstarch

1 tsp packed brown sugar

freshly ground black pepper

1 1/4 lbs. jumbo shrimp, peeled and deveined

2 tbsp vegetable oil

2 cups peeled, cored, chopped pineapple

1/3 cup coarsely chopped fresh mint

How to

1.  In a microwave-safe-8 to 10-cup bowl, combine the rice, coconut milk, 3/4 tsp salt and 2 cups water. Microwave on high, uncovered, for 15 minutes. Let stand in closed microwave until the water is absorbed, for 5-15 minutes.

2.  Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, sugar, 1/4 tsp pepper and 1/4 tsp salt until the sugar and cornstarch dissolved.

3.  Pat the shrimp dry and season with 1/4 tsp each salt and pepper. 

4.  Heat the oil in a wok or 12-inch non-stick skillet over medium-high heat until shimmering hot, 1-2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute.

5.  Whisk the sauce and add it to the skillet, and stir until the shrimp are just opaque in the centre and coated with the thickened sauce, about 1 minute. Stir in the mint and remove wok from the heat. 

6.  Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry and serve. 

Strawberry Rhubarb Nests

Recipe from Simply Gluten Free.

I made these delicious little nests for our Father's Day dinner last week. I think they turned out quite nicely. Often meringue recipes can be really sweet, but the unsweetened whip cream and the tartness of the rhubarb in this recipe make this dessert just right! If you're wondering if you really need those pistachios on top...Yes! The nuttiness and crunch it added really brought the whole dessert together.

What you'll need

3 large egg whites, at room temperature

Pinch of Kosher or fine sea salt

1 cup superfine sugar, divided use

1 cup fresh strawberries, stemmed

Juice and zest of 1 lemon

2 cups chopped rhubarb (sliced about 1/4-inch thick)

3/4 cup heavy cream

1 tsp pure vanilla extract

1 tbsp finely chopped pistachios

How to

1.  Preheat oven to 250°F. Line a baking sheet with parchment paper.

2.  Combine the egg whites and salt in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until it starts to form peaks. With the mixer running, gradually add 3/4 cup of sugar. Continue to beat on high until the egg whites are stiff and glossy, about 3 minutes.

3.  Drop the egg whites into 6 mounds on the prepared baking sheet. With the back of a soup spoon, spread the egg whites into circles and create a well in the centre with the edges higher than the centres. Bake the nests for 1 - 1 1/2 hours or until the nests are crispy on the outside. Let cool.

4.  Put the strawberries in a blender. Add the lemon juice and zest. Add 1/4 cup sugar and blend until smooth. Pour into a saucepan. Add the rhubarb and cook over medium heat for about 5 minutes or until the rhubarb is soft but not mushy. Let cool.

5.  Whip the cream with the vanilla until peaks form. To serve, place a dollop of shipped cream in the centre of each nest, top with some strawberry rhubarb mixture, and sprinkle with chopped pistachios. 

Greek Dressing

I've had this recipe for so long, I don't actually know where I got it from. I love this Greek dressing, it's easy to make and always delicious! It's quite a large recipe, so I usually just make half a recipe. If you have a large family or you just like to eat a lot of salad, then go for it and make the whole recipe.

What you'll need
1 cup olive oil
1/2 cup vegetable oil
2 tsp dijon mustard
3 tsp fresh lemon juice
2 tbsp white vinegar
1/2 tsp salt
1 tsp fresh ground black pepper
1 tbsp dried dill
3 tbsp dried oregano

How to
Combine all ingredients in a glass jar. Tightly seal and give it a good shake until completely combined. Toss with salad and enjoy!

Raw Kale Salad with Warm Bacon Vinaigrette

Recipe from www.justataste.com

Kale is one of those vegetables I feel like I should eat more often, but let's be honest, raw kale is tough and not fun to eat. This recipe however has given me a whole new appreciation for kale. The secret is that the dressing is added to the salad while it's still hot. This softens up the kale and makes it a surprising delight to eat! I loved this salad so much, I made it three times last week! I've mixed it up using different ingredients, but the dressing has stayed the same...it's your key to raw kale eating success.

What you'll need

2 lbs kale, washed and thoroughly dried

1/3 cup toasted nuts (such as walnuts or pecans)

6 slices bacon

1 shallot, minced

1/2 cup apple cider vinegar

2 tsp packed light brown sugar

1 tsp dijon mustard

(I made this salad once adding dried cranberries and feta, and another time with cherry tomatoes and feta...both delicious)

How to

1.  Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into strips. Place the kale in a large bowl and top with the toasted nuts (and whatever other ingredients you would like to add).

2.  Cook the bacon in a large saute pan over medium heat, reserving all the drippings and leaving all the crunchy bits in the pan. Transfer the bacon to a paper towel-lined plate.

3.  Return the saute pan over medium heat and add 3 tbsp of the reserved bacon drippings back to the pan. (If you don't have 3 tbsp of drippings, use what you have plus some olive oil.) Add the shallots and saute for 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown its on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper. 

4.  Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.  

Creamy Broccoli Salad

Recipe from www.ourladyofsecondhelpings.com

Here is another delicious Pinterest find! I've had a lot of variations of broccoli salad, but what I really like about this one is that the dressing is so light and fresh. I often find that broccoli salads have so much mayonnaise in them that it hardly feels like you're eating salad at all. This recipe uses Greek yogurt rather than mayo and with the added orange zest, it tastes light and summery! I did make a couple changes though. The original blogger recommends low-fat yogurt, I prefer the real stuff, but I don't think it matters. Also, I added bacon. What is a broccoli salad without bacon??

What you'll need

6-8 cups broccoli florets, chopped into small pieces

3-5 green onions, thinly sliced

1/2 cup raisins, lightly packed

1/4 cup sunflower seeds, kernels only toasted without salt

6-8 slices bacon, cooked and crumbled

Creamy Honey Mustard Dressing

1/2 cup plain Greek yogurt

1 tbsp grainy mustard

1 tbsp honey

2 tbsp cider vinegar

1 tsp orange zest

How to

1.  In a mixing bowl, combine the broccoli, onions, raisins, sunflower seeds and bacon.

2.  In a glass measuring cup combine all of the dressing ingredients and stir until smooth.

3.  Pour dressing over salad, toss and serve. 

Slow Cooker Chicken Tikka Masala

Recipe from Real Simple Magazine.

I apologize for my lengthly absence. I began my senior practicum in January and I've been working and learning the joy's of shift work. In fact, it is now just before three in the morning and I'm wide awake. I have been working nights the last two weeks and my body doesn't seems to want to switch back to days yet. Anyways, I thought I'd use this quite peaceful night to post a yummy recipe I've been meaning to post forever! This meal is one of my comfort meals. It is so easy to make and so delicious, I'd be happy to eat it every week. Good thing too, because it looks like I'll be needing more easy meals these days!

What you'll need

1 - 15 oz. can crushed tomatoes

1 medium onion, chopped

2 cloves garlic, chopped

2 tbsp tomato paste

2 tsp garam masala

Kosher salt

Black pepper

8 boneless, skinless chicken thighs

1/2 English cucumber, halved and thinly sliced

1/4 cup fresh cilantro leaves

1 tbsp fresh lemon juice

1 cup basmati rice

1/2 cup heavy cream

How to

1.  In a 4-6 quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.

2.  In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 tsp each salt and pepper. Cover and refrigerate for up to 8 hours.

3.  Twenty minutes before serving, cook the rice according to the package directions.

4.  Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Mulligatawny

Recipe from Jamie Oliver's Great Britain.

Whenever I hear mulligatawny, I think of the Seinfeld episode with the "soup nazi". I never actually knew what it was though (I figured it was soup). Andrew gave me Jamie Oliver's Great Britain cookbook for my birthday. When we were looking through the recipe's together, he said "this looks like something you'd like". I agreed, so I though I'd give it a try. Well, Andrew knows me well because I looooved this recipe! One dish dinners is my kind of eating (if you've noticed from the majority of the recipes on my blog) and the flavours in this dish are right up my alley.  Curry, ginger and cilantro I love. What surprised me in this dish however was how the flavours from the HP sauce, thyme and butternut squash set this recipe apart from my other curry recipes. I will definitely be making this recipe a lot!

What you'll need

Olive oil

8 1/2 oz Ground beef

1 Red onion, peeled and finely chopped

2 Carrots, peeled and finely chopped

4 Garlic cloves, peeled and finely sliced

1 Red pepper, seeded and finely chopped

1 Piece fresh ginger, peeled and finely chopped

1 or 2 Fresh red chiles, seeded and finely chopped

A small bunch of fresh cilantro

1 heaped tbsp Curry paste

1 heaped tbsp Tomato puree

Sea salt 

Ground pepper

1 heaped tbsp HP sauce

5 cups Organic beef stalk

1/2 Butternut squash (about 12 oz)

A couple sprigs fresh thyme, leaves picked

A couple pinches of garam masala

1 cup Basmati rice

Plain yogurt to serve

How to

1.  Put a large pan on high heat and add a splash of olive oil and the ground beef. Cook for about 7 minutes, stirring occasionally and breaking up the beef, until it starts to turn golden and caramelize.

2.  Stir in the onion, carrot, garlic, red pepper, ginger and most of the chiles, and add a splash more oil if needed. Cut the top leafy section off the cilantro and put aside in a cup of cold water for later. Finely chop the stalks and add to the pan. Cook and stir for around 10 minutes over medium heat, or until the vegetables have softened. 

3.  Stir in the curry paste, tomato puree, a good pinch of salt and pepper and the HP sauce. After a few more minutes, when it smells fantastic, pour in the stock. Leave to blip away with the lid on over a medium heat for 40 minutes, stirring occasionally.

4.  Meanwhile, cut the butternut squash in to 1/2-inch chunks, getting rid of any seeds. Put a smaller pan on high heat. Add a lug of olive oil and the squash. Stir in the thyme leaves and the garam masala. Place a lid on the pan and cook for around 10 minutes on medium heat, stirring every few minutes until softened and golden. Add rice to the pan with 2 cups of water and a good pinch of salt and pepper. Replace the lid and cook for around 8 minutes on medium heat, then turn the heat off and leave to steam for 8 minutes with the lid on.

5.  Fluff up the rice and tip it into the soup. Have a taste, and season if needed. Gently mix together, then divide between your soup bowls witha good dollop of plain yogurt. Scatter over the cilantro leaves and add a sprinkling of fresh chile, if you like.

Roasted Garlic Mashed Potatoes

Recipe from Anna Magazine.

Merry Christmas! Here is a delicious mashed potato recipe for your family dinner. The roasted garlic adds so much to these potatoes, no one will even mind if you run out of gravy.

What you'll need

4 Yukon gold potatoes

4 tbsp Butter

1/4 cup Whole milk or light cream

Coarse salt

Cracked black pepper

1 Whole garlic bulb

2 tbsp Olive oil

How to

1.  One hour prior to cooking potatoes, preheat oven to 350°F. Cut off top of garlic bulb horizontally and place on large piece of foil, drizzle with olive oil and wrap. Bake 30 minutes until fragrant. Remove from oven and set aside.

2.  Place potatoes in pot, cover with water and bring to a boil; reduce heat slightly and keep at rolling boil for about 20 minutes or until tender.

3.  Drain and add butter, milk, salt and pepper; squeeze garlic cloves from bulb and add to potaotes. Mash until desired smoothness. Serves 4-6.