Mothers Day

Mothering Sunday is nearly here, a day for us to celebrate all our mums do for us. Mother’s day is celebrated around the world, with many countries celebrating on different days throughout the year. In Britain this day always falls on the fourth Sunday of lent, with the day having its roots in the Christian church; on this day people would often visit their mother church, which has evolved over time to become a day for our own mothers.

Whether you are celebrating on 10^th March or holding your own countries annual maternal celebrations later in the year, be sure to shower your mum with all the love she deserves. I always find that you can’t go wrong with a Sunday dinner; this always seems particularly apt as the day always falls on a Sunday. However, if you happen to be blessed with a sunny Sunday why not indulge your mum in a spot of afternoon tea; who wouldn’t be delighted with a tower of triangular sandwiches, delicate pastries and cream topped scones?

For those of you who feel daunted by the idea of orchestrating a roast dinner on your day off, or mastering the art of French patisserie into the late hours of Saturday, why not have a go at a simple sponge cake. I know that a cake always goes down well with my mum, so get out your cakes tins and have a go; don’t worry if you aren’t a perfect baker mums love a little rustic charm, remember her joy at those macaroni adorned Christmas ornaments?

So here you go a simple sponge J

Ingredients

·         225g margarine

·         225g sugar

·         225g self raising flour

·         4 eggs, beaten

·         Mums favourite jam

Method

1.       Grease and line 2 20cm cake tins, and preheat the oven to 170°C.

2.       Add the margarine and sugar to a large bowl and mix together, until you have a light and creamy mixture.

3.       Gradually incorporate the eggs into the mixture, it will look a tad messy at this stage but fear not.

4.       Sift in the flour, and then fold into the cake mixture. Be careful not to over-mix, just keep folding until you have a smooth batter.

5.       Pour half of the mixture into each of the cake tins. Then bake the cakes for around 25 minutes, until golden and bouncy to the touch.

6.       Remove to cakes from the oven and leave to cool before decorating.

7.       When the cakes have cooled sandwich them together with a generous helping of your mums favourite jam, and finish with a flourish of sifted icing sugar. (The icing sugar also works to disguise any less than perfect cakes.)

To further indulge your mum you can sandwich the cakes together with jam and whipped cream, the choice is yours…

Beetroot Soup (2-3)

On a cold day there is nothing nicer than a warming bowl of soup. Though in the fast moving working day it can be hard to find the time to sit down with an enjoy such a treat, with soup lovers having to resort to the dreaded cuppa soup. In order to free you all from the trauma of this synthetic drink I have concocted a quick and simple soup that can be made in advance. So whenever you feel the need for soup simply warm up a mug of this purple broth in the microwave and enjoy its earthy goodness.

Ingredients

·         1 Small Red Onion

·         1 Teaspoon Olive oil

·         200g Red Cabbage

·         200g Raw Beetroot

·         Salt and Pepper

Method

1.       Start by finely chopping the onion, then fry in the olive oil until golden.

2.       Shred the cabbage before peeling and chopping the beetroot. Add the beetroot and cabbage to the pan, and cover the water.

3.       Bring the soup to the boil and simmer for 20-30 minutes, until the vegetables are tender.

4.       Blend the soup, in the food processor, until smooth. (You can add in more water dependant on the thickness you enjoy)

5.       Season the soup to taste and divide into portions.

6.       When you feel in the need for a healing mug of soup simply heat up in the microwave and enjoy, to further enhance the Scandinavian flavours of this soup finish with a scattering of dill and a slice of rye bread.

This soup freezes well, so make up a batch at the weekend to keep you stocked up through the week.

Valentine's Butterfly Buns

Whether you are dining out or celebrating alone, everyone deserves a treat on Valentine’s Day. These festive buns are the perfect way to let some know they’re loved; why not make up a batch and hand them out to your friends, spreading love and happiness on this special day.

Ingredients

Buns

·         100g margarine

·         100g caster sugar

·         100g self raising flour

·         2 free range eggs, beaten

Decoration

·         30g margarine

·         60g icing sugar

·         Raspberry jam

·         Heart shaped sweets/sprinkles

Method

1.       Preheat the oven to 180°C, and line a tray with 12 bun cases.

2.       Place the margarine and sugar in a large bowl and whip together, until the mixture is light and creamy.

3.       Sift in the flour, and add in the beaten eggs, before gently folding them into the bun mixture.

4.       Spoon the mixture evenly between the 12 bun cases, then bake for 20 minutes until golden.

5.       Leave the buns to cool, while you mix up the icing.

6.       Add the margarine to a bowl, then sift in the icing sugar and mix to a smooth paste.

7.       When they have cool use a sharp knife to gently cup a disk from the top of each bun, keeping hold of the bun tops for later.

8.       Fill the buns with a teaspoon of jam and icing. The take your bun top and cut it in half, before places the pieces back on top of the bun to form a beautiful butterfly.

9.       When all of your butterflies have been adorned with their wings, simply scatter then with heart shaped sweets or festive pink sprinkles.

10.   These will stay fresh for up to 5 days in an airtight container, though I doubt they will last beyond the end of the day!!

February

As we draw into yet another dark and cold winter month it is easy to feel despondent. With the warm glow of spring seeming far away, and the bounteous harvest of summer further still, cooks can’t help but feel lost at what to whip up for supper.

But in fact this is a time to realise the wonders that lie in the larder, utilising dried beans and grains to create comforting dishes. With Shrove Tuesday on the horizon what could be better than a stack of steaming pancakes generously drizzled with syrup, the perfect comfort food for a cold February evening.

Pancakes were traditionally eaten on Shrove Tuesday, to use up the luxuries in the pantry before 40 days of restrained eating began. Pancakes were a good way of using up lavish ingredients such as milk, eggs and sugar before Christians would begin their fasting, which often meant that no meat, eggs or dairy would be consumed during this period.

So with this in mind why not indulge while you can, filling your pancakes with a multitude of extravagant fillings.  For those wanting a savoury treat why not try filling you pancakes with fried seasonal greens and covering with a blanket of cheese sauce, before burnishing the top under the grill. Or for those of you, like me, who have more of sweet tooth why not dip into the preserves; jam is perfect to spread on warm pancakes with a scoop of ice cream.

However you like to serve your pancakes one thing is for sure, you can never have too many- so stack them up high and enjoy the festivities before the restraint of lent begins.

Mini Chocolate Oaty Cakes

Burns Night

Burns Night is traditionally celebrated, in Scotland, on 25^th January each year. This night commemorates the birth of their famed poet Robert Burns. Burns wrote a wealth of poetry and lyrics, in his signature romantic style, which have long been enjoyed by the Scots.

In order to shows their love for The Bard, the Scots hold Burns suppers. These feasts include a wealth of Scottish fare such as haggis, whisky, oats and, of course, neeps and tatties.

I will be celebrating the Scotch poets work with some hearty oats, and have been experimenting with ways in which to incorporate these into a delicious snack. So if you don’t have time to sit down to a traditional Burns supper, simply bake up a batch of these oaty treats and embrace your inner Scot!!

Mini Chocolate Oaty Cakes (5)

This recipe conveniently makes 5 little cakes, one to keep you going through each day of the working week J I have added in chocolate and a hint of warming cinnamon to gently waken you, before the oats carry you through the rest of the day.

Ingredients                     

·         100g porridge oats

·         ½ teaspoon cocoa powder

·         ½ teaspoon ground cinnamon

·         1 tablespoon honey

·         300-400ml milk (skimmed, full fat, soy- whatever you prefer)

Method

1.       Preheat the oven to 170°C, and line a bun tin.

2.       Add the oats, cocoa and cinnamon to a large bowl and mix together.

3.       Slowly pour in the milk, and mix, until you have a mixture that resembles porridge. You may need more or less milk dependent on how much liquid your oats absorb.

4.       Spoon the mixture into the bun cases.

5.       Bake for approx 15 minutes, until the cakes are firm to the touch.

6.       Remove from the oven and leave to cool on a baking sheet.

These cakes also freeze well, so you can make up a bigger batch and stock up so that you are never without the power of oats.

Roasted Carrots with Coriander

Vegetables are often overlooked when it comes to the Sunday roast, often only functioning as a supporting act rather than the main attraction. But this needn’t be the case; vegetables have so much to offer to this weekly feast and can easily be transformed into dishes that are thrifty, comforting and delicious.

Also the fact that this meal is a British tradition doesn’t mean that we should be confined to our own cuisine, I find the addition of Middle Eastern spices can really lift this meal and bring much needed warmth to a cold winter’s day.

So if your roast could do with a makeover, give this recipe a go and begin your celebration of roast vegetables.

Roasted Carrots with Coriander (4)

Ingredients

·         600g carrots

·         2 tablespoons olive oil

·         2 teaspoons ground coriander

·         Salt and pepper

Method

1.       Preheat the oven to 200°C

2.       Cut the tops off the carrots, and give them a good wash. I prefer to leave the skins on to maximise their flavour, though if this troubles you feel free to peel away.

3.       Cut the carrots into chunky batons and place of the baking tray.

4.       Add the olive oil, coriander, salt and pepper to the carrots and toss together until they all have a coating of the spiced oil.

5.       Bake the carrots in the oven for 25-35 minutes, until golden.

6.       Serve alongside you Sunday roast, or with other vegetable dishes.

These carrots also make a great alternative to chips- a great way to get children into vegetables.

January

Christmas and New Year have been and gone for another year, leaving many of us feeling slightly worse for wear after a month of feasting and culinary extravagance. I am sure that many people are now setting about the dreaded New Year diet in an effort to overcome the festive bulge, acquired from endless stream of mince pies, but fear not the winter brassicas are at hand to help us all through this time.

The brassica family consists of a multitude of hearty green vegetables including cabbage, broccoli, and (yes, you’ve guessed it) sprouts. Now, many of you will feel that it was enough of a struggle eating your way through the scattering of little green goblins that adorned you Christmas dinner plate but there is more to this vegetable than first meets the eye.

Sprouts are often very badly treated, boiled away for hours until they are left grey and shrivelled, but this doesn’t have to be the way. They are a wonderfully versatile green and can be used raw in coleslaws and winter salads, fried up with a handful of chestnuts or added to a creamy potato bake.

Personally I feel they work wonderfully in soup, and on a cold January night what could be nicer to return home to that a warm and yielding bowl of soup? So give the little guys another chance, after all sprouts aren’t just for Christmas!

Sprout Soup (4)

Ingredients

·         2 shallots

·         1 tablespoon olive oil

·         500g sprouts

·         1 litre vegetable stock

·         Salt and pepper

·         100g chestnuts (optional)

Method

1.       Finely chop the shallots, and fry in the olive oil over a low heat until golden.

2.       Trim the sprouts and add in to the pan along with the salt, pepper and stock.

3.       Bring to the boil and simmer for 15 minutes. At this stage you can add in the chestnuts, which will bring a wonderfully luxurious texture to the finished soup.

4.       Blend the soup to a smooth puree, adding more stock is required.

5.       Serve straight away with chunks of bread

This soup freezes well, so you can enjoy warming soup for supper throughout the winter months.