Adjust my Duvet!

Just when I think the two year old cannot be any more demanding, noisy, runny roundy, throwy, jumpy, he adds another string to his bow. Every night for a week I have been woken by a demand to “Adjust my duvet!”. To give him a little credit he does  say it in a way that is firm but fair. Look mum your awake, I know I woke you but while you are here, can you adjust my duvet. I am living with a total diva. Elton John would not be so demanding…..

In between adjusting duvets, I dd a little bit of recipe testing this week and began working on Christmas to do lists. This is my first Christmas alone with the kids. Im  actually not stressed about it. Maybe I should be but somehow I feel that it is really important I live the reality of the situation. I could go to relatives and be amongst extended family. Its not something that I ever did before so I feel why do it now? Also to be honest the thought of eating anywhere else but at home on Christmas day seems like utter madness!

Actually when I look back on the last couple of weeks I have cooked quite a few new recipes. I spent a few days up in Glasgow visiting a friend. I do love Glasgow its dark gothic architecture. I found a great coffee house too and the thrift stores are amazing.  Anyway, whilst there I threw together a really lovely cabbage and chorizo dish. I served it alongside a basic spanish omelette. I finely sliced the cabbage and roughly chopped up a chorizo. The chorizo is cooked first in a saucepan with a little more olive oil then you would ususally use, as it forms the basis of the dressing for the cabbage. When the Chorizo has leached out its colour and crisped up a little I tip it out and throw the cabbage into the now paprika coloured oil with a table spoon or so of water. This cooks for a few minutes then I toss in the chorizo and season with salt, pepper, a dash of cayanne or paprika and a spritz of fresh lemon juice….Fab!

I also made a bakewell tart this week, but as I was about to do the filling realised I had forgotten to buy raspberries! I had some cranberries in the freezer left over from a shoot, so working on the principal that they are the same colour as raspberries. I threw put them in a saucepan with a little red wine (the remains of a bottle i had opened the night before) and some sugar. The combination of the sourish cranberries and the sweet almond tart, was divine. I made it again two days later and when I attempted it the second time I totally forgot to add the melted butter to the mixture. No worries just tipped the melted butter ontop of the pie (that was about to go in the oven) and mixed it in. Didn’t seem to affect the finish product at all. I will be making it for christmas day pudding….

I leave you with my cranberry bakewell tart recipe. Try not to forget the cranberries or the butter!

Have a wonderful week!

Rachelle x

 

The beginning of a fabulously simple Tortilla

 

Left over roast chicken, a bit of cheese and some left over cabbage and chorizo a quick Quesadilla lunch

Adjust my Duvet!

Cranberry Bakewell Tart

This recipe is adapted from Nigella Lawsons Raspberry Bakewell Tart. The Pastry is divine, if a little tricky to work with. Just patch it up if it breaks, I think the key is to leave it in the fridge for at least 20mins after you place it in the pie dish.

Ingredients

For the Pastry

  • 175g plain flour
  • 30g ground almonds
  • 65g icing sugar
  • 130g butter
  • 1 egg yolk
  • a little cold water if needed.
For the Filling
  • 300g frozen or fresh cranberries
  • 50mil red wine (optional use water if you like)
  • 200g icing sugar
  • 3 eggs
  • 125g ground almonds
  • 125g butter, melted
  • 25g flaked almonds
Method
Turn on the Oven to 190C
First make the pastry, put everything in a food processor and pulse till the pastry comes together. Add a little water if need be. Cling wrap and place in the fridge for 15mins. Roll the pastry out and line a deep 26cm pie or quiche dish, then place back in the fridge and make the filling.
Place the cranberries into a sauce pan and add the wine or water and icing sugar. Then cook for about 10mins over a low/medium heat until the cranberries are beginning to burst open. Set aside.
Beat the sugar and eggs together and add the melted butter. Stir in the ground almonds. Take the lined pie dish out of the fridge, pour the cranberries into the bottom of the dish and then pour the almond egg mixture ontop. Scatter with the ground almonds and place in the oven for about 30mins. Check after 20 mins the pie should look golden and just the risen and fragrant.

 

 


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Aside

Quando Quando Quando…..

I feel like its been an eternity since I have put fingers to (very broken) keyboard.  I have had the busiest two weeks with work and kids. I will never complain of course, but wow last week was a perfect storm of all my income streams.  I assisted Lisa with a shoot on Monday then taught a Thai Class on Tuesday and then made a ton of flowers for a wedding at the weekend…

Due to my crazy schedule this week I found myself making really quick suppers, literally chucking things in a pan for the kids. One pot dishes are a saviour in times like this and luckily my kids are always keen to see what concoction mum has thrown together. I made a great chick pea and cabbage dish this week. I know it sounds odd but savoy cabbage shredded and sautéed in olive oil and garlic with a pinch of fennel seeds is divine. I then threw in some chick peas (for carbs mainly) and some chorizo which was knocking about in the back of the fridge. You can use anything really, ham, or bacon would be wonderful too.

I also found myself in auto pilot on my one free day and made some pizza dough. I then threw a tin of tomatoes into a saucepan and reduced them down a little. I spread it on the dough and add whatever is in the fridge. As long as there is cheese you can pretty much make up any kind of topping.  The left over dough (if there is any) can be turned into a flat bread. I just roll it into thin ovals press some caraway seeds on one side. Then put it in a very lightly buttered frying pan and dry fry it for 3 mins on each side then brush with butter. We had them with a lamb tagine, another simple one pot dish.

I leave you with the recipe for the lamb tagine. I also hope you have a wonderful rest of the week.

Rachelle x

 Lamb Tagine

It looks like a ton of ingredients they all just get thrown in the pot. Do omit the dates and the almonds if you wish.

  •  Shoulder of lamb diced  (1kilo)
  • 2 tablespoons olive oil
  • 2 medium onions (300 g), finely sliced
  • 4 cloves garlic, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric (=curcuma in French)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground nutmeg
  • 375ml chicken stock
  • 250 ml water
  • 85 g seedless dates, halved
  • 60ml honey
  • 80 g blanched almonds, toasted
  • 1 tablespoon chopped fresh coriander leaves

 

Directions:

  1. Heat 1 tablespoon of the oil in pan, add lamb in batched, cook, stirring, until browned; drain on absorbent paper.
  2. Heat remaining oil in same pan, add onions, garlic and spices, cook, stirring, until onions are soft.
  3. Return lamb to pan with stock and water, simmer, covered, 1 hour.  Remove lid, simmer about 30 minutes or until mixture is thickened slightly and chicken is tender.  Stir in dates, honey, and nuts; sprinkle with fresh coriander.
  4. Serve over rice or couscous.

 

 

 


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