15 Minute Sunday Supper…

There’s nothing I love more than spending an autumnal late afternoon few hours in the kitchen, making a roast and perhaps a fruit crumble to go with it after an afternoon sweeping leaves and pottering in the garden. Lately however, I’ve been on the go, morning until evening, packing, cleaning and getting ready to move this week.


Image from JamieOliver.com

I spotted this recipe a while back on the Jamie Oliver site, and thought it looked extremely satisfying (hello sausage!) and suitably autumnal, but also really quick. Last Sunday after a full day of cleaning and packing with Mum, I was ready to sink into a heap on the sofa but had defrosted some sausages for this and knew I wanted something delicious to unwind with on the last, albeit a little chaotic, Sunday in our beloved home.

I needn’t have worried – this dish took 15 minutes, from start to finish and was absolutely delicious. If you click through to the recipe, you’ll see that if you don’t have wild garlic, the recipe can be made simply with spinach and garlic as a substitute which is exactly what we did. The only other amendment we made was to choose Debbie & Andrews Sicilian Pork Sausages (which are amazing by the way!) – from Tesco, which added a little warmth, and add a couple of dessert spoons of parmesan into the spinach and garlic ‘pesto’ for extra flavour. The key however is definitely in the caramelising of the sausages – just yum!

It was super delicious and really quick and simple, plus the recipe made enough for 4 (with a 500g bag of pasta,) so you can keep leftovers or feed a group if you want to.

Let me know if you try it readers!

Love,
Rebecca
xo

*Please excuse my pinching the website image instead of showing you mine – it looked very similar and I just didn’t have the time or energy to photograph my dinner that night!

Florence’s Food: Modern Potato Salad

I’ve been waiting to blog this recipe all summer. Unfortunately as the weather has been so unpredictable there just hasn’t been an opportune time to share, as it’s a recipe you’ll call on time and time again in warmer weather. Just this week however I was digging up the potatoes from the allotment and had lots of small ones so it reminded me to get it blogged in the lovely mild weather we’re having. It works as well for a BBQ – as we had it on this occasion (and perfectly with steak or Barbequed chicken,) as it does midweek and is ridiculously easy for delicious results. Plus it’s always one of those dishes that gets compliments. Who doesn’t need another one of those in their repertoire?!

Ingredients:
A bag of new potatoes (I used standard ones here and chopped them but new potatoes are a little prettier!)
A red onion
Capers (in a jar)
A jar of sun-dried tomatoes in oil
Balsamic vinegar
Your preferred Salad leaf – watercress or spinach is good but whatever you prefer will work.

  • First up, put your pan of new potatoes onto boil.
  • In the meantime, chop up your red onion however you prefer, diced or halved then sliced. Add it to a pan with a generous lug of the oil your tomatoes are in and start to sweat down the onion.
  • As the onion gets softer add a couple of tables spoons of sun-dried tomatoes, halved, and a couple of tablespoons of drained capers. Finish with a slug of balsamic vinegar to taste.
  • Keep this on a low heat and reduce it all to a soft caramelised combination of the ingredients then remove from the heat.

  • When your Potatoes are done, remove from the heat, drain and add to the pan with your reduction. (I did this at the table for the purposes of the photographs but it’s easier in a pan.)

  • You now have two choices. If you are ready to serve the dish, add your leaves whilst the potatoes and dressing are warm (but not hot,) and toss. The leaves will wilt slightly and you want to coat the potatoes and leaves with the oil and reduced onion, tomato and caper mix. If on the other hand you are not ready to serve, the whole thing is just as good cold, just toss it all together when you are ready.

Voila – the most delicious and easy dish and the modern way to do potato salad ;)

Love,
Rebecca
xo

Friday Food: Zan’s Chickpea and spinach curry

Good morning readers! Today we’re welcoming Zan with a fabulous vegetarian recipe for Spinach and Chickpea Curry. I can’t wait to try this one as I’m a huge fan of curry and I think it would be a great addition to the table if you were having a large group of friends over for a curry night and needed a selection of dishes too…

This recipe is one of my staples and a variation on a chickpea curry recipe that an old friend of mine imparted to me while I was at university. It’s changed a bit over the years but it’s one of the few things I can cook entirely from memory and it’s brilliant for cooking in bulk and storing as it freezes really well. I’ve written the recipe for 4 servings but it’s really easy to halve for 2 or double up for lots!

1-2 tablespoons of olive oil
1 teaspoon each of mustard seeds & cumin seeds (optional)
1 medium onion, chopped
2 cloves garlic, crushed or finely chopped
2 x 400g tins of chickpeas
2 x 400g tins of chopped tomatoes
½ – 1 teaspoon salt
1 level teaspoon garam masala
1 teaspoon chilli powder (or less if you don’t want too much heat)
1 and ½ heaped teaspoons cumin
1 tablespoon tomato puree
Lemon juice
Fresh or dried coriander
2-3 big handfuls of spinach leaves

  • Heat the olive oil in a medium sized saucepan and add the mustard and cumin seeds (if using). Once the seeds start to brown and the mustard seeds start popping (you’ll want to put a lid on the saucepan if you do use mustard seeds!) then add the onion and garlic and cook until the onion is just starting to go a nice golden colour.
  • Add the chopped tomatoes and the chickpeas. Mix these in well and then add the salt, garam masala, chilli and cumin. Leave to cook on a medium heat for a few minutes then taste to make sure you’re happy with the spices – add more if you want at this stage.
  • Next add the tomato puree and a few generous splashes of lemon juice. If using fresh coriander then rinse, chop or shred by hand and mix in at this stage. For dried coriander I would use about ¾ of a tablespoon.
  • When the spinach is added is really personal preference – I mix it in after the coriander as I like the spinach cooked into the curry. Alternative you can add it about 5 minutes before taking the curry off the heat so that it’s only just wilted.
  • Cook on a low to medium heat for about 30mins, stirring every 5-10mins. If the chickpeas start to stick to the bottom of the pan then add a few splashes of water. Once you can squash a chickpea relatively easily (using the back of a spoon against the side of the pan is my way of testing) then it’s ready.

I usually serve this with basmati rice and some natural yogurt, but naan or pitta bread works just as well. Or even just eating it straight out of a bowl with a spoon on some occasions!

So, are you a curry fan? Or vegetarian perhaps? Either way, I’d love to hear from you with your Friday Food recipes, sweet or savoury, small bites or baked goods. I warn you now, next weeks is a baker’s (and chocoholic’s,) dream….

Love,
Rebecca
xo