I think I’ve mentioned this before, but I somehow ended up marrying a man who hates soup. I know! I mean, I love soup in all forms and all its glory. From chicken noodle to ramen to country vegetable, you’ll be hard pressed to find a week this time of year where I don’t whip up a bowl and slurp away to my heart’s content. I love it because it’s warming, I love it because it’s easy (…and – I’m just throwing it out there – it kind of helps that it usually comes with a hulking chunk of crusty bread). But according to Sunny, it’s not food, it’s (get this…)SUSTENANCE. Apparently it’s boring. It’s bland. It’s… bleughhh (whatever that means). You get the point.
So I kind of made it my mission this Autumn to find a soup that he will eat, so that I can eat more of the stuff (win-win, right?). And I think I’ve found it! We’re both big fans of Mexican Food, it’s our weekly jam; Burrito Bowls, Quesadillas, Chilli con no Carne (Quorn Mince, yo; it’s brilliant) are foods we can definitely agree on. He loves the beans and the smoky chipotle heat, I love the tomato and pepper based sauces and – let’s be honest – all the cheese. So I thought, why not throw all that (minus the cheese) into soup form? And that’s exactly what I did. Roasted tomatoes and peppers, chipotle chilli paste and coconut milk make up the stew, while the added onions, borlotti beans and butter beans bring in a little texture. It doesn’t look like much, but it’s absolutely delicious (and vegan friendly) – and best of all? The hubs totally agrees. Boo-ya. 😉
Creamy Mexican Red Pepper and Bean Stew
So good you’ll want seconds…
1 red romano pepper, chopped
250g mixed baby tomatoes, sliced
1 white onion, diced
1 can of butter beans
1 can of borlotti beans
good glug of olive oil
2 tbsp chipotle chilli paste
1 tsp garlic paste
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp chilli flakes
1tsp barbecue sauce(oh yes…)
1 can of coconut milk
salt and pepper to taste
sour cream to serve
fresh coriander to garnish
Set your oven to 180C. Throw the chopped red pepper and sliced tomatoes into an oven proof dish with 1 tbsp of the chipotle chilli paste, season with black pepper and then roast for 30 minutes.
Pop a deep cooking pot on the hob on a medium heat with some oil. Fry up the garlic paste and 1 tbsp of the chipotle chilli paste with the diced onion – until translucent.
Pour in the roasted pepper and tomatoes, then add the paprika, coriander and barbecue sauce. Stir until well-combined. Pour in the butter and borlotti beans, and then the coconut milk and water. Stir well to combine.
Crank up the heat and allow the stew to boil. Pop on a lid, turn the head down and allow the stew to simmer for about 20 minutes – stirring occasionally.
Season, then serve with fresh sour cream and chopped, fresh coriander. Yum!
You can watch a video of me making this soup over on IGTV. Have a lovely week everyone – keep warm! 🙂
We’re wellies deep into Autumn now, aren’t we? I mean for a start, there hasn’t been a single dog walk in the past week where I haven’t trudged back soaked right through to my knickers (note to self: stop lusting after extra af fur coats and buy an unfashionable, dorky anorak instead…), and I keep waking up in total darkness every morning thinking that it’s 3am only to discover that – oh no! – it’s 7am and waaaay past time to get up. I sound like I’m complaining, but actually, I love dark and dingy Autumn weather. For a start, it’s an excuse to hole up at home with the central heating whacked right the way up, and also it’s finally the season to scoff plenty of roasts, pies, puddings and crumbles with custard. Finally! You see, pies and roasts tend to go on a bit of a hiatus over the summer in my house because they’re just a little bit too hot and heavy, and although they make a spectacular comeback when October rolls back around, I still can’t eat them everyday and I have to mix things up midweek with something a little lighter and a little bit spicier. And this very, very easy Thai Yellow Curry really hits the spot.
Would you believe me if I told you that this recipe came back with me from Florida? Yep, from Florida. There’s a fab Thai restaurant that Sunny and I love hitting up when we’re out there. It’s a tiny place and looks nothing special from the outside, but inside – as is the case with most unassuming restaurants – they serve up some of the tastiest food I’ve ever had. This year, my father-in-law ordered a sizzling chicken platter that had everyone salivating over the table because it came in the most stunning yellow sauce that was unlike anything any of us had ever tasted. After twenty minutes of stealing spoonful after spoonful and scraping the plate trying to suss out the ingredients, I had to ask the waiter what the sauce was and exactly what was in it because there was absolutely no way I was leaving Florida without a shopping list. Turns out, it was a Thai Yellow Curry Sauce – which I’d never heard of before, and has a completely different flavour to its Red and Green counterparts – the ones you can easily buy pastes for in your local supermarket. It’s much tastier and warmer, with that particular takeaway curry sauce flavour that you’d expect from a Chinese Curry or Singapore Noodle. It’s sweetened ever so slightly with the addition of Palm Sugar(the only ingredient that’s a little bit trickier to come by, but you can pick up a jar online from Amazon) – and that adds a unique flavour by itself. As soon as I got back home, I set to work trying to come up with a workable recipe for whipping up a Thai Yellow Curry from scratch, using (mostly) basic ingredients from my kitchen cupboard – and I finally came up with a winner. This Easy Thai Yellow Curry is the perfect recipe for gloomy Autumn nights in; it’s not going to win any prizes for its looks, but it’s easy peasy to make and takes less than half an hour from wok to table. It’s tasty and warming, with plenty of texture from the added fresh greens and crunchy cashew nuts. Plus, that bright yellow sauce is bound to put a smile on your face… even after a soggy dog walk. 😉
Easy Thai Yellow Curry
A little bit sweet, a little bit spicy, a little bit of what you fancy…
1 tbsp vegetable oil
1/2 a white onion, sliced
1 tsp turmeric
4 tsp curry powder
1 tsp ginger paste
1 tsp chilli paste
250g chicken breast, diced
400 ml coconut milk
2 tsp palm sugar
1 tsp salt
1 tbsp chilli flakes
1 lemon grass shoot, sliced finely
1 green pepper sliced
2 spring onions, sliced
50g cashew nuts
rice to serve
Get your wok smoking hot (on a medium heat), then add the oil, turmeric, curry powder, ginger paste and chilli paste. Sweat the onions, then add the diced breast.
Once the chicken is cooked on the outside, pour in the coconut milk and stir until it takes on a creamy yellow colour. Stir in the palm sugar, salt and sliced lemon grass. Bring to the boil, then turn down the heat and leave everything to simmer for 5 minutes.
Just before serving, throw in the cashew nuts, green pepper and spring onions.
I’ve said it before, but I tend to steer clear when it comes to cooking pasta at home (…and yet I’ve got a whole cupboard full of dried pasta…). Why? Because it’s TOO HARD, and I’m too fussy. Anyone who says that Italian Food is one of the easiest foods to make at home has never eaten great pasta. FACT. The truth is that I can never seem to replicate the simple perfection of really great pasta in my own kitchen. I’m convinced that it’s the culinary version of Natural Look Makeup; sure, it looks simple – but actually, it takes time and skill to pull off. So I don’t bother trying… much.
The problem is that I really love eating pasta (who the hell doesn’t? My husband, that’s who. Weirdo.); I really want to be able to eat it at home. So occasionally, I give it a go and sometimes – whaddya know – I get it right. Or as close to right as possible without having three generations of Italian passata pulsing through your veins. Slightly spicy, slightly sweet; the sneaky ingredient in this cupboard-ingredients friendly Tagliatelle Arrabiata is baby food. Not kidding. Turns out that puréed carrot does a really great job of balancing out the acidity of the chopped, tinned baby tomatoes. Clever huh? And so easy!
Tagliatelle Arrabiata (serves 2)
2 tbsp extra virgin olive oil
2 tbsp garlic paste (no need to peel and chop garlic, yay!)
1 white onion, diced
100g roasted red peppers, thinly sliced
3 chilli peppers, diced
1 tbsp tomato paste
70g carrot purée
250g chopped, tinned cherry tomatos
tagliatelle (fresh or dried, you decide)
salt and pepper to taste
freshly chopped basil to serve
Pour the olive oil into a deep frying pan, and gently heat up on a medium heat. Add the garlic paste and then fry the diced onion until soft and translucent. Stir in the tomato paste.
Throw in the chopped chilli peppers and the roasted red peppers (I like to use the pre-roasted ones that you get in a jar because they’re usually preserved in a mix of water, grape musk and red wine vinegar that’ll slightly sweeten the sauce – cool tip).
Pour in the chopped tomatos and puréed carrot and stir. Bring to the boil, then simmer on a low heat for twenty minutes to reduce a little.
While you’re waiting, cook up your tagliatelle.
Toss the tagliatelle in the sauce, season and serve with fresh basil leaves.
Happy Monday (and Happy 1st of July!)! Here’s a recipe to bookmark for later, because – well – firstly, Mac & Cheese isn’t exactly the kind of thing to be scoffing in the middle of summer, is it? It definitely falls under the category of cold weather comfort food; it’s perfect for gloomy, November night’s in rather than a sticky, July suppers scoffed alfresco – right? (Although, honestly my appetite knows no season, and – besides – you never know when the Welsh Weather’s going to trip you up…) And secondly, it’s two recipes in one! Definitely one to keep up your sleeve. 😉
Chilli is one of my absolute favourite meals to make because it’s a one pot wonder that’s easy to whip up mid week when I’m feeling too tired to cook and tempted to reach for that takeaway menu. It’s also perfect for batch cooking; the recipe makes more than enough to sort both one dinner and a couple of lunches for the week. Make it meaty with beef mince if you like, but I actually prefer the veggie version using Quorn Mince. I’ll usually serve it up with some rice, grated cheese and sour cream (my husband likes to add a couple of crushed nachos to his too for some extra crunch), but it’s also pretty fabulous served up on a bed of gooey, super-cheesy Mac and Cheese.
I feel like Mac and Cheese gets a bit of a bad rap from all those cardboard microwave versions (bleugh!). I mean it only takes a little extra effort to make it yourself, and it tastes so much better! Especially if you use the right kind of cheese. Lucky for me, the guys from Dragon Wales (who make my favourite vintage cheddar – my fridge is always stocked with a block!) sent me a lovely little hamper full of their brand new range of cheeses, including a Maple Smoked Cheddar that was born to make the smokiest, creamiest cheese sauce for Mac and Cheese. 👌
Chilli Mac & Cheese (serves 2 – with plenty for leftovers!)
For the Chilli:
1 tbsp olive oil
1 red onion, diced
3 cloves of garlic, minced
350g mince (sure, beef’s traditional, but I personally love Quorn mince)
To make the chilli, heat up your olive oil in a deep pan – then add the diced red onions and fry on a medium heat until they’re glossy. Add the garlic and fry for one minute.
Next, add the mince and fry it for a couple of minutes until brown, then add the bell pepper and black beans. Add the chipotle paste, honey and passata and stir until combined.
Season the chilli with the paprika, cumin, ground coriander, cayenne pepper and chilli flakes – then turn down the heat, whack on the lid and allow the chilli to simmer for twenty five minutes. If it’s looking a little dry, pour in a little cold water.
Once it’s cooked, you can stop there, season it with salt and pepper and serve it up with some fresh coriander, rice and sour cream… or you can keep the lid on and whip up some Mac and Cheese to scoff it with! 😉
To make the Mac and Cheese, first get your macaroni boiling with some salt. While it’s cooking, grab a fresh saucepan and gently heat the butter until it’s melted. Next, add the flour and whisk to make a roux (fancy-pants term which basically means a sauce base).
Keeping the heat down low, slowly pour in the milk and whisk until everything’s combined. Add the grated cheddar, season and stir to make a lovely, thick and cheesy sauce. 😉
Stir in the cooked (and drained!) macaroni, then serve up with the chilli and fresh coriander. Yum!
Have a great week everyone! And thanks to Dragon Wales for the lovely cheese! 💛💛💛
*This post isn’t sponsored, but contains gifted items. To find out more about what this means and to read my disclaimer, click here.
I’m a pasta FIEND, but I hardly ever get to make it at home because Sunny’s not a fan (I know, what the hell did I marry???). My absolute favourite pasta dish is Spaghetti Pomodoro, which most people would label the most boring thing on the menu – but you know what? I love that it’s simple. It’s pasta in its purest form and throws the focus on the quality and flavour of each ingredient. Sweet tomato sauce, spaghetti, fresh basil and mozzarella (…the best bit!). I love it! It’s my go to whenever I’ve got a craving for some fresh pasta.
Last week, Sunny was away with work which meant I had a couple of days to get my pasta fix in. I saw the idea for these fried tomato and mozzarella balls on Pinterest and just had to give them a go and see if they could level up my basic pomodoro. I mean, deep fried mozzarella, amiright? Yuuuuuuuuum.
Spaghetti with Fried Tomato and Mozzarella Balls (serves 2)
For the balls:
125g of Mozzarella Pearls
220g of Cherry Tomatoes (I used about 20 piccalo tomatoes)
1 egg, whisked
100g breadcrumbs seasoned with salt and pepper
For the sauce:
1 tbsp Olive Oil
200ml of Tomato Passata
1 clove of Garlic, minced
Tomato Pits, salted
Fresh Chopped Basil
1 tsp of Maple Syrup
Enough Spaghetti for 2
(More cheese, if you’re a total glutton like me 😉 )
Cut the tomatoes in half and scoop out the pits (set them aside, they’re going to go into the sauce later!). Fill each tomato with a mozzarella pearl and then set them aside.
Heat up the vegetable oil in a deep saucepan (you’ll know it’s ready for frying when you can drop a small bit of bread into it and see it fizzle). Batter up! Create a bit of an assembly line with the whisked egg, flour and breadcrumbs in separate bowls. Take one of your filled tomatoes and skewer it with one of the kebab skewers (it’ll keep everything together for the next step). First, coat it with a little flour, then dunk it into the whisked egg, and finally coat it with breadcrumbs. Deep fry each ball until golden brown, removing each one from the skewer as you go along.
To make the sauce, heat up your olive oil in a saucepan on a medium heat. Fry the garlic for a minute (careful not to burn it!) and then pour in both the tomato passata, pits and fresh basil. Pour in 1 tsp of Maple Syrup – sounds ridiculous, right? But trust me, it’ll take away the acidic taste from the tomatoes.
Simmer for twenty minutes, then season and serve with the fried tomato, fresh basil, mozzarella balls and spaghetti.