Sluttishly Savoury: Braised Steak Chilli I get stressed out if I don't cook regularly. It means I'm not looking after myself, it means I'm staying out too late and working too hard. Pottering around the kitchen on a Sunday makes me happy and if I'm not doing that, everything feels... off kilter. This Sunday, I needed to rectify that. I've had a craving for chilli for about four weeks, but I needed something more robust, something that would feed a small army (I'm in danger of sounding like a Jamie Oliver cookbook now). Braised steak chilli(serves a small army, or 6 hungry people with rice) You'll need: 1kg stewing or braising steak1 onion200g mushrooms (optional, but I like 'em)1 clove of garlic 2 tins chopped tomatoes2 red chillies1tbsp cumin 1tsp hot chilli powder 1 tin kidney beansSour creamCorianderMake it!
Sluttishly Vegan: Sweet Potato and Sweetcorn Soup I know that the combination of sweet potato and sweetcorn sounds a bit, well, sweet, but they actually go together splendidly. After a chilly walk along the sea-front in Whistable a few days ago, we stopped to warm up in a little cafe where this soup was on the menu. I tried it, reasoning that they're both autumnal vegetables on just the right side of starchy to make a brilliant soup and I was glad I did. You'll need:2 tbsp vegetable oil1 medium red onion, roughly chopped1 fat clove of garlic, sliced1 tsp garam masala1/2 tsp ground cumin1/2 tsp ground turmerica big pinch of dried chilli flakes 1 or 2 corn cobs, kernels removed (or about 150g of frozen or tinned sweetcorn)2 large sweet potatoes, peeled and choppedsalt and pepper, to tasteMake it!
Sluttishly Savoury: Thai Chicken Noodle Soup I call this Magic Soup as it seems to soothe everything from colds to hangovers! Fresh herbs, chicken broth, noodles and a good chilli kick combine to lift my spirits after even the crappiest of days at work. You can buy ready made Thai Green Paste but this is a really simple fresh version that whilst not completely authentic tastes awesome! I often make this the day after we have had roast chicken to use up any leftovers and use fresh chicken stock but it's not essential, powdered is fine too and if you don't have palm sugar you can just use brown sugar instead. The star of the show is the spicy herb paste so if you make this bit from scratch you can get away with pretty much anything! You'll need: (serves 2 big bowls)
Blue-Eyed Bakers - Blue Eyed Bakers Baking for Beginners: Apple, Honey And Polenta Cake Shana Tova to anyone celebrating Rosh Hashanah this week! Rosh Hashanah is Jewish New Year - a time to reflect on the past year, consider your priorities and think about what you want from the coming year. Oh, and eat cake. Jewish festivals are excellent at matching the cause for celebration with an appropriate pudding, and this one is no exception. Apples and honey will bring you sweetness for the coming year. Adding cinnamon, a spice I associate with autumn, is a reminder that summer's coming to an end, but the joys of a new season are on the way (tights, mulling, cardigans, good telly). Apple, honey and polenta cake You will need: 1/2 tsp cinnamon 250g unsalted butter250g caster sugar3 eggs, beaten 200g self-raising flour, sifted200g polenta100ml milk3 medium eating apples60ml honeyMake it!
Edinburgh Eats: Baking Sunday: Cinnamon Monkey Bread for Domestic Sluttery's Pudding Club Cinnamon is a very Christmassy spice, isn't it? Add it to mulled wine, spiced biscuits, chocolate cake and it gives an instant festive kick to things. I was considering this when I first heard the Domestic SlutsPudding Club theme for December was going to be cinnamon and had grand thoughts of festive baking. When I discovered we were having guests staying for Christmas I immediately started planning our Christmas meals (as you do). Cinnamon Monkey Bread Dough Butter for greasing 30ml melted butter 235ml warmed milk 80ml warmed water 55g granulated sugar 1 sachet of instant yeast 350g plain flour, plus extra for work surface 2 teaspoons table salt Brown Sugar Coating 200g light brown sugar 2 teaspoons ground cinnamon 120ml melted butter Cinnamon Glaze 100g icing sugar, plus extra if required 1 tablespoons milk, plus extra if required 1 teaspoon ground cinnamon 1. 2. 3. 4. 5. 6. 7. 8. 10. 11.
Souper Douper: Roast Tomato, Chilli and Cumin Soup I think we can all agree that it's officially soup weather. There is nothing nicer than curling up with a huge bowl of soup and half a loaf of crusty bread when it's cold outside. No less than half a loaf, mind - this season is all about the carb-loading too. I adore tomato soup but always resisted making it home because I hate the bits of tomato skin you get floating in it. Roast tomato, chilli and cumin soup (serves 4)Adapted from an Allegra McEvedy recipe You will need: 5-6 tomatoes120ml olive oil1 tbsp fructose (failing that, just sugar)3 cloves of garlic, roughly chopped2 large red onions, thinly sliced1/2 tsp ground cumin1/2 tsp cumin seeds3/4 tsp dried chilli flakes1 tin of chopped tomatoesSalt and pepperMake it!
Molten Lava Cakes « Recipe I love these little babies. Surprisingly, this has been the first time I’ve ever made them myself. While preparing these Chocolate Lava Cakes I learned that they are super-fun to make. They are also surprising. That is what you find out when you dig into them. And, with the generous amount of chocolate they contain, I’m sure they are just super seductive. That all makes them the perfect dessert choice for Valentine’s Day, don’t you think? Now, let me invite you to my kitchen and show you how I prepared my version of these adorable sweet cakes… Here’s what we need. Couldn’t be simpler. 1. 2. I’ve used 6-ounce (180 ml) ramekins. 3. 4. 5. 6. 7. Let cool slightly. And be strong! 8. 9. 10. I only have two, so I had to bake in two batches. 11. 12. 13. Too long. Although nice and tasty, they weren’t that ‘molten’ in the center. I baked the second batch for only 10 minutes. That was much better. I really like the moist center. Aah, I love this game. 11 minutes would make them absolutely perfect.
4th of July Grilling Spectacular Happy Fourth of July!! For the holiday’s I like to do a big post with great food. Since this is the summer and the 4th of July is such a big grilling day, I decided to make burgers and fries. Firecracker Burger with Sour Cream and Chive Fries Firecracker Burgers Sour Cream and Chive Fries Spicy Chipotle Ketchup Cutting the French Fries The first step is cut the potatoes and get them soaking. Soak for at least 30 minutes. To create the fries, peel the potatoes. After you cut the potatoes place them immediately in the water to keep them from changing colors. Making the Firecracker Burger Patties Place the hamburger meat into a large bowl. Dice up the jalapeños and the habenero and place in the large bowl. Now add the chili powder, salt, pepper, chipotle hot sauce and the worcestershire sauce. Mix by hand until combined. Split the meat into quarters. Split into fourths Take a fourth of the meat and roll into a ball. Wax paper makes forming patties super easy. Spicy Chipotle Ketchup Mix up the ketchup
How to Make a Rose Apple Tart I love pie. Love it. LOVE it. I was inspired by classic French apple tarts. This was more of a technique than a recipe, really, but I'll list out the ingredients I used, too. Rose Apple Tart Recipe single pie crust recipe Four or five large apples, sliced thinly 1/3 cup sugar 1 t cinnamon 2 t lemon juice 2 T butter, melted First thing's first: make your dough. Press the dough into your tart pan and brush with melted butter. Pin It Next up, core and slice your apples. Use this technique for coring your apples. Pin It Slice your apples thinly. Pin It Now it's time to start forming the roses. To create the center of the rose, roll one apple slice in a tight coil. Pin It Do you see what I mean about using the coring technique I linked to above? Pin It Fill in any gaps between the large roses with little rosebuds--just one or two apple slices coiled exactly like the centers of the large roses. Pin It This apple tart was delicious just as it was.
Let Her Eat Cake: Ass-Kicking Apricot Cake Apricots kick ass. This is a fact. There is nothing finer than a fresh, delicately perfumed apricot. Nothing, perhaps, apart from this cake. It's moist, lightly spiced and is fabulous with a generous glob of creme fraiche. This is the sort of cake that's perfect with a nice cup of tea and an afternoon of Olympics on the telly. Ass-Kicking Apricot Cake You'll need: 100g caster sugar30g unsalted butter1 egg175g plain flour2tsp baking powder1tsp vanilla extract240ml milk6 fresh apricots, stoned and cut into small chunks25g caster sugar1/2tsp ground cinnamon1/2tsp ground ginger Make it!
Tried and True Tender Cornbread Remember that slow cooked sweet potato chili? Goodness, I hope so. Well, bake this yellow number to go alongside it. Salty winking at sweet. Nooked, crannied, and unabashedly crumbly. She’s buttery all on her own, but trust me, even lovelier glazed with honey. 1 cup cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder½ teaspoon baking soda 3/4 teaspoon salt ¼ cup butter (½ stick), melted2 eggs 1 cup buttermilk Preheat the oven to 400 degrees F. Tagged as: baking, cornbread, cornmeal