Date Bread & Butter Pudding

This week I made some homemade walnut and maple bread. To avoid eating the whole loaf myself, I thought I better convert it into a dessert that I could palm off onto my lovely sister-in-law, Helen. Any bread is fine for this pudding.

Ingredients

10 thick slices of bread (white or brown)

butter 

175g dates (pitted and chopped) 

4 eggs

50g golden caster sugar

600ml milk

1 tsp vanilla extract 

½ tsp grated nutmeg

2 tbsp demerara sugar

Preheat the oven to 170°C. Butter the slices of bread and cut each slice into four triangles. Arrange half of the bread into the bottom of an oven proof dish. Sprinkle with the dates. Arrange the rest of the bread on the top. To make the custard, combine the eggs, sugar and vanilla extract into a bowl, and beat well. Heat the milk in a saucepan until it reaches boiling point. Pour the hot milk over the egg mixture and whisk until incorperated. Leave to cool slightly before pouring over the bread slices. Leave this to soak into the bread for about 10 minutes. Cover the top of the pudding with the grated nutmeg and demerara sugar. Then pop it in the oven and bake for 30-40 minutes until the custard has set and the top is golden and crunchy. Comfort food at it's very best. 

butter me up

Chocolate Crackles

This recipe is from 'The Great British Bake Off' cook book. I can't stop eating these little treats. 

Ingredients

100g dark chocolate (70% cocoa solids)

100g unsalted butter

150g light brown muscavado sugar 

1 large egg

½ tsp vanilla extract 

175g self raising flour

½ tsp bicarbonate of soda

2-3 tbsp icing sugar 

Break the chocolate into pieces and melt in a glass bowl, over a pan of simmering water. Once the chocolate has melted, take the bowl from the heat and stir in the butter. When the butter is smoothly incorporated, stir in the sugar. Leave to cool for 5 minutes. When the mixture has cooled, beat in the egg and the vanilla extract. Then, sift in the flour and bicarbonate of soda and mix with a wooden spoon. Cover the mixture with cling film and chill for 1 hour. After 1 hour, preheat the oven to 200°C and grease two baking trays. Divide the biscuit mixture into 30 pieces and roll each piece into a little ball. Place the icing sugar in a shallow dish and roll each biscuit dough ball into the icing sugar until well coated. Place the balls on the baking trays. Pop in the oven and bake for 10 minutes. Remove and leave to cool on a wire rack. Put some in your tummy. 

C is for Catriona Chocolate Crackles & Coffee 

Blueberry & Maple Syrup Porridge

Believe it or not, this is a weight watchers breakfast recipe. 

Ingredients

50g porridge oats

300ml water

a pinch of salt

50g blueberries 

2 tbsp low fat greek yoghurt

2 tsp maple syrup 

Place the oats, water and salt in a pan and bring to the boil. Cook the porridge oats for 5 minutes until creamy. Add the blueberries and cook for 1 minute, until they begin to pop and bleed their colour into the porridge. Pour the porridge into a bowl. Top with the yoghurt and maple syrup. Such a simple breakfast treat.

oats so simple

Cheese & Rosemary Scones

I do have a massive sweet tooth. But I can't resist these super delicious savoury bakes straight from the oven with a little butter. This recipe makes eight scones. 

Ingredients 

200g self raising flour

¼ tsp salt

½ tsp mustard powder

½ tsp cayenne pepper

40g butter

60g strong cheddar cheese

100ml milk 

1 tbsp fresh rosemary 

a little extra grated cheese for sprinkling 

a little extra milk for brushing

Heat the oven to 220°C and lightly grease one baking tray. Sift the flour, salt, mustard powder and cayenne pepper into a bowl. Add the butter in small pieces and rub it into the flour with your fingertips to make a mixture that resembles fine breadcrumbs. Stir in the grated cheese. Add the milk and stir with a knife until the mixture starts to come together as a dough. You can use your hands to bring the dough together. Sprinkle some flour onto a work surface and flatten or roll the scone dough out until it is about 2cm thick. I used a 3cm cutter, to get about eight scones from this mix. Place the cut scones onto the baking tray. Brush with some milk and sprinkle with a little cheese and the rosemary. Bake in the oven for 10-15 minutes, until golden. Cool on a wire rack before devouring. 

perfect elevenses 

Focaccia Bread

Despite being given a bread machine this week (which I can't wait to use), my Mum and I decided to try our hand at some home made Italian bread. It got a bit messy and bread making is a long process. But it tasted damn good. This recipe makes 2 loaves. 

Ingredients

500g strong white bread flour

10g sea salt flakes

2 x 7g sachets of dried yeast

2 tbsp extra virgin olive oil

400ml water

more olive oil and sea salt for sprinkling

Grease and line two 30cmx20cm baking trays with baking paper. Put the flour and salt in a large mixing bowl and stir in the yeast. Make a well in the centre and add the olive oil and 300ml of the water. Use your hands to gradually mix the flour into the liquid. It is a very wet dough so expect some mess. Gently knead the dough for five minutes, adding the remainder of the water (100ml). Once all the water has been incorporated, knead the dough in the bowl for another five minutes, pulling and stretching the dough as you go. After this, tip the dough onto a well oiled work surface and continue to knead for a further five minutes. Oil the bowl and return the dough. Cover with cling film and leave to rise at room temperature for 1½ hours. After this time it will have quadrupled in size! After the rising time, split the dough in half and place each half on the prepared baking trays. Using your fingers, press the dough to fit the baking trays, stretching it towards the edges. Leave to rise again for 1 hour at room temperature. Towards the end of the rising time, preheat the oven to 200°C and drizzle a little more olive oil over the dough and sprinkle with sea salt. Bake the loaves for 20-25 minutes until cooked. The underside of the bread should be browned. Best served warm from the oven dipped in more olive oil. 

anti atkins

Apple & Almond Cake

My beautiful friend Sarah is coming to see me later. I'm going to fatten her up with this scrummy apple cake. 

Ingredients

225g self raising flour

1 tsp baking powder

225g golden caster sugar

150g butter (melted)

2 eggs

1 tsp almond essence

1 tbsp milk

2 bramley cooking apples

juice of ½ a lemon 

25g whole almonds (roughly sliced) 

Preheat the oven to 160°C. Grease and line an 8" loose bottomed cake tin. 

Peel, quarter and core the apples. Slice into thin pieces and place in a bowl with the lemon juice. This will stop them from discolouring. Next, place the flour, baking powder, sugar, melted butter, eggs, almond essence and milk in a big bowl and beat into a thick, smooth batter. Place half of the mixture in the bottom of the cake tin. Top with the apple pieces and cover with the rest of the cake batter. Press the chopped almonds on to the top. Pop in the oven for 1¼ -1½ hours until golden cooked through. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool a little more. Share with special friends, like Sarah. 

golden delicious 

Chilli Pineapple Fool

In South-East Asia, acidic fruits such as pineapple and sour mango are always served with sugar, salt and chilli. This is a wonderfully easy low-fat healthy dessert you can whip up super fast. 

Ingredients

a piece of fresh pineapple (cut into small pieces) 

3 tbsp greek yoghurt

2 tsp honey

juice of half a lime

pinch of salt

pinch of chilli powder 

small handful of mixed seeds

Mix all of the ingredients (except the seeds) in a bowl. I like mine in a sundae glass. Top with the seeds. Eat. 

i'm a fool for you

Flatbread Pizza

If, like me, you love pizza but don't love calories....this is the recipe for you. Minimising cheese and packing lots of veggies on to your pizza actually makes it a healthy option. Who woulda thunk it? 

Ingredients

1 small onion (finely chopped)

1 clove of garlic (finely chopped)

1 tin of chopped tomatoes

1 tsp dried oregano

1 bay leaf

1 tsp sugar

1 tbsp tomato puree 

rock salt and pepper

2 large flat breads (i get a big pack from the international supermarket)

half fat mozzarella 

extra strong cheddar 

toppings of your choice

(i've used ham, fresh pineapple, red onion, sweetcorn, tuna & grated carrot)

Start by making the tomato base. Fry the onion and garlic in a little olive oil, until soft and golden. Add the tin of tomatoes, tomato puree, oregano, bay leaf, sugar, salt and pepper. Cover and simmer for 20-30 minutes, until lovely and cooked down. 

Lay the flatbreads out on an oven shelf, or oven tray. Spread with the tomato sauce. If you're using mozzarella, lay this on first. Then add your toppings. Finish with a little sprinkling of the cheddar. The stronger the cheese, the less you need. Pop them in the oven for 10-15 minutes until the cheese is bubbling and the flatbreads have started to crisp. Voila. 

up yours Dominoes 

Baked Apples

A little recipe to jazz up one of your five a day. 

Ingredients
1 apple
1 tsp brown sugar
¼ tsp cinnamon 
1 tbsp muesli
½ tsp butter
1 tbsp water  

Heat the oven to 180°C. Slice the top from the apple and remove the core. Mix the sugar, cinnamon and muesli together, and pack inside the apple. Pour in the water, top with the butter and pop the apple lid back on. Place the apple inside a small oven dish and pour a little boiling water around the apple. Bake in the oven for 30-40 minutes, until the apple is soft.

guilt free pleasure

Carrot, Cumin & Cashew Salad

This salad is packed full of nutty, seedy, veggie goodness. It's the perfect accompaniment to.....well, anything! 

Ingredients

5 carrots (grated)

½ red onion (sliced)

2 tbsp cashew nuts

1 tbsp pumpkin seeds

½ tsp cumin seeds

1 tbsp olive oil

½ lemon (juiced)

1 tsp english mustard

salt & pepper

handful of parsley (chopped) 

Begin by dry-roasting the cashew nuts, pumpkin seeds and cumin seeds. Place them all in  a frying pan on a high heat, until the nuts are beginning to brown. Make the dressing by mixing the olive oil, lemon juice, mustard and seasoning together. Blend grated carrots, red onion, nuts, seeds, parsley and dressing ingredients together in a big salad bowl. It's ready. 

i had mine with my sesame crusted tofu

Sesame Crusted Tofu

Tofu gets a bad rap. However, I still love it. This is a good way of adding flavour and texture to what my boyfriend describes as "a tasteless grey mass of bean curd". Here goes.

Ingredients

1 piece of firm tofu 

2 tbsp sesame seeds

1 tbsp poppy seeds

½ tsp dried chilli flakes

salt and pepper

olive oil 

Start by pressing the tofu to remove excess liquid. I do this by popping a plate and a weight on top, like my big jar of muesli. Place the tofu on kitchen paper to catch any more liquid. Mix the sesame seeds, poppy seeds, chilli flakes, salt and pepper on a plate. Cover the tofu in the seed mix by gently pressing it all together to stick. Heat the olive oil in a frying pan and place the crusted tofu slab into the hot pan. Fry for 4 minutes on each side. Remove from the pan and drain any excess oil on kitchen paper. Cut into triangles and serve! I like mine with sweet chilli dipping sauce. 

i think i've suc-seeded myself here

Thai Banana & Coconut Dessert

This traditional Thai dessert is good any time of the day. With a blend of salty and sweet flavours, it is the ultimate comfort food. Adding oats makes this a more substantial breakfast meal. I made this version of it for my breakfast today. 

Ingredients
1 large banana (cut into chunks)
¼ tin of coconut milk
¼ tsp salt
1 tsp sugar
2 tbsp porridge oats (optional)
1 tsp sesame seeds (toasted until golden) 

Pop the banana, coconut milk, salt, sugar and oats (if using) into a saucepan. Bring to the boil and simmer for 5 minutes. Pour into a bowl. Top with the sesame seeds. Eat.

now take me to Thailand

Sweet Pineapple Curry

I learnt how to make this Indonesian dish when I visited Bali. And as I am due to give birth in two days, a super spicy curry with pineapple is just what the Doctor ordered. A good spice rack is needed for this dish. 

Spice Paste Ingredients
2 tbsp olive oil
1 tbsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp turmeric powder
1 small red onion (chopped)
2 cloves of garlic
1 red chilli
½ tsp salt 

Curry Ingredients

1 red onion (sliced)
1 tbsp olive oil
2 cloves of garlic (chopped)
1 stick cinnamon 
4 cloves
1 star anise pod
3 cardamom pods (split and bashed)
1 fresh pineapple (peeled, cored and cut into chunks)
2/3 cup palm sugar (or a mixture of dark molasses and caster sugar)
1 cup coconut milk
2 green chillies 

First, make the spice paste. Dry-fry the coriander, cumin and fennel for about 2 minutes. Transfer this to a blender and add the rest of the spice paste ingredients. I use a stick blender. Blend into a smooth paste. 

Next, heat the olive oil in a large saucepan and add the sliced red onion and garlic. Cook this for 2 minutes until golden. Add the spice paste, cinnamon, cloves, star anise and cardamom. Cook for 3 minutes until you can smell the fragrance from all the lovely spices. Next, add the pineapple, sugar and chillies and cook for 5 minutes. Finally, add the coconut milk and bring to the boil. Reduce the heat and simmer for about 10-15 minutes until the pineapple is soft. 

Serve with rice. Perfect Saturday night in food. Now then baby....let's have you. 

sugar and spice and all things nice 

Chocolate Cupcakes with Chocolate & Peanut Butter Icing

It's my friend Sam's 30th birthday today. That is all the excuse I need to get in the kitchen and whip up some special birthday cupcakes. 

Cupcake Ingredients

125g butter or margarine

125g golden caster sugar

125g plain flour

½ tsp bicarbonate of soda

1 tsp baking powder

2 eggs

2 tsp vanilla extract 

2 tbsp cocoa

3 tbsp milk 

Icing Ingredients 
2 tbsp butter or margarine

2 tbsp smooth peanut butter

1 tbsp cocoa

200g icing sugar

3 tbsp milk 

Heat the oven to 180°C. Place all of the cupcake ingredients into a bowl, except for the milk, and beat. Add the milk and beat again until smooth and creamy. Divide into cupcake cases. This recipe should make up to 24 cupcakes or 12 deeper filled muffin cases. Don't overfill the cases as you want to leave plenty of room for the icing. Place in the oven and bake for 15 minutes, or until cooked through and springy. 

While they are baking you can make the icing. Easy peasy. Blend all the ingredients (except the milk) in a large bowl. Slowly add the milk until you have a thick icing, you may not need to use it all. 

When the cakes are ready, leave them to cool on a wire rack. When they are completely cool, share the icing between them, and spread to cover. Pop the cakes in the fridge to set. I like to take this opportunity to eat any left over icing. 

Pork & Apple Burgers

Flip me. I love a good burger. These are easy and healthy and tasty and filling and fun. 


Ingredients 
400g pork mince
1 red onion (finely diced)
1 apple (peeled & grated)
pinch of dried chilli flakes
salt & pepper

Fry the onion in a little olive oil and leave to cool. In a bowl, using clean hands, combine the grated apple, pork mince, chilli, salt, pepper and fried onion. Form into burger patties. Pop into a hot frying pan (I didn't add any more oil) and cook for 5-6 minutes on each side until caramelised, crisp and cooked through. 

I like mine with sliced vine tomato, gherkins, a bit of cheddar, mustard, mayo AND ketchup - all rolled up in flat bread. Oh, and some sweet potato wedges. 

friday night flat bread action 

Moroccan Meatballs with Herby Couscous

Totally simple. Totally yummy. Perfect mid-week meal treat. 

Ingredients
500g lean minced lamb
1 red onion (grated)
2 garlic cloves (grated)
2cm chunk of root ginger (grated)
pinch of dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon 
olive oil
2 tins of chopped tomatoes
200ml hot chicken stock
big handful of fresh coriander (chopped) 
200g couscous 
50g butter
350ml chicken stock

big handful of fresh coriander (chopped)

big handful of fresh parsley (chopped)

Place the mince lamb, onion, half the garlic, half the ginger, half the spices and some salt and pepper in a bowl. Mix well using clean hands. Roll into little meatballs. This part is fun. Make about 30 balls. Fry the meatballs in hot olive olive until browned. Do this in batches. Scoop them out and keep aside for a few moments. Add the rest of the garlic, ginger and spices to the pan and cook for a couple of minutes. Add the tomatoes and chicken stock and cook for 10 minutes. Pop the meatballs back in the pan and cook for a further 30 minutes. Add the coriander at the last minute. 

Put the couscous and butter in a large bowl. Add the hot chicken stock and cover for 10 minutes. Fluff up with a fork and mix through the fresh herbs. 

we ate it fast

Banana, Prune & Walnut Loaf

A super healthy, marvellously moist fruity loaf. I like to eat some and give some away. Then eat some more. 

Ingredients
75g butter or margarine 
75g golden caster sugar
2 eggs 
1 tsp ground all spice 
175g self-raising flour

3 ripe bananas (mashed)

100g walnuts (chopped)

150ml milk

pinch of salt 

250g pitted prunes (chopped)
1 tbsp honey
150ml water

Preheat the oven to 170°C. Grease and line a loaf tin. 

Place the prunes, water and honey in a saucepan and heat gently, mashing the prunes with a fork. Leave to cool. Beat the sugar and butter together until light and fluffy. Add the eggs and beat well. Mix in the bananas, walnuts, all spice, milk and salt. Add the prune mixture. Gently fold through the flour. Place the batter into your loaf tin and bake for 50 minutes - 1 hour, until cooked through. 

serve with coffee or tea. friends or family. or all