Yes, I am aware that Halloween was almost two weeks ago and the squash season is quickly fading, but if like me, you can grab some last minute squash before it disappears until next year, go for it. I kept it seasonal and served this dish on all Hallow’s Eve – but you could even have it as a weekday meal. To amp up the spooky atmosphere and prove for an interesting table setting, I put the pasta in my very own pumpkin bowl, that I had spent hours carving out. This is a slightly unusual but nevertheless gorgeous dish, perfect for vegetarians; but fear not fellow meat-lovers – lower the cleavers! Fry a couple of sausages and add for a dish that will satisfy any pangs of meat withdrawals.
If you weren’t aware, Autumn is here. It’s that wonderful time of year again when there’s a chill in the air, leaves turn the most dazzling array of golds and reds and that cozy jumper you’ve been harbouring since last year can come out of the closet. But best of all, Autumn brings a whole new selection of winter veg! And this may seem a slight surprise, but ever since I widened my horizons, cooking with pak choi and various squash, I’ve become a bit of a veggie lover. So this squash soup is the perfect thing to come in from the cold to, especially because it’s got a slight chilli kick that will really warm you up.
This recipe requires a good kilogram of butternut squash, which fortunately, is going very cheaply at the moment in most supermarkets. And as I’ve mentioned, this was a whole new experience for me, that was very satisfying. Squash is a gorgeous vegetable, which to prepare, you cut off both ends, peel away the thick skin and cut it in two just where the squash begins to widen. After scooping out the soft flesh and seeds, chop up the veggie and roast in the oven. And a final tip: keep every seed you scoop out, as once roasted with a few spices, they’ll be a gorgeous and relatively healthy snack. In a few days, I’ll add a recipe for them. Continue reading
Tomato and basil are, in my opinion, a jaw dropping combination, used in many sauces and salads. It is made even better when you add mozzarella to it; then adding some leaves like rocket to make the salad ‘Caprese’. So many have assumed that the combination originates from the isle of Capri, just off the coast of Naples. Tomato and basil are a very famous duo, much like other timeless classics such as lemon and thyme, pork and apple or even chocolate and vanilla.
So this is Bruschetta; that wonderful array of herb and fruity flavours on a rustic loaf. It just screams the words ‘Italian’ and ‘Mediterranean’. Yet, I didn’t make mine in the way you usually would. This is a quick fix for a snack or meal – as I speak I’m munching on a piece – but could additionally be upgraded into a wonderful plate of appetizers, by adding further ingredients and preparing the dish with a different method. Therefore, if you want to make it using the more traditional style of using the skins of much larger tomatoes, click here for a particularly good recipe for it. Continue reading
This is my return from my evil lair – where I spent months watching films, feeling uninspired, revising for exams and even baking cupcakes. I hope to commit a lot more to the site over the next few months and stay more on top of things.
First things first, I was born in Grimsby. Which I think (hope) is in Lancashire. My geographical skill level is incredibly low. So I am entitled to a rant on how amazing this town and its cheese is. I’ve also visited Holland at least once every year. The amount of cheese they consume is equal the amount of tea we drink. I know. Shocking. So you can tell I like cheese. And with my birth town producing such excellent produce, I knew I had to try and bake with it.