I have been making these Easy Yoghurt Bread Rolls for good few years now and they never disappoint. I usually go through phases with these, making them almost every day only to stop for a while. Too much of a good thing I guess. 🙂
The great thing about these rolls is that they are oh so light and delicious. They also keep their freshness for good couple of days. This way you can enjoy them for longer (not that it happens very often in our house)! They are usually gone the day they’re baked!
This week I’m really pleased to bring you not only something tasty (Cheese Straws) but also really useful… 🙂
Recently I have been contacted by Steamer Trading Cookshop and asked whether I would like to write a post using Joseph Joseph 9 Piece Multi Nest Bowls Plus. You can only imagine my excitement. 🙂 I must admit, I was a little bit biased as I absolutely love Steamer Trading. I tend to visit it on pretty much every single occasion I’m in town (they have one of their shops near me in Chichester). It is a foodie heaven with lovely and helpful staff who are there to assist or leave you be if you’re only in for a browse. 🙂 I would highly recommend you check them out. They have 41 stores across the UK but in case there isn’t one near you, you can always visit them online at Steamer Trading Cookshop
I simply cannot get enough of asparagus this season and am really embracing it. This Asparagus & Sun-Dried Tomato Risotto is simply too good not to try. It marries two distinct flavours of sun-dried tomatoes and asparagus really well. Initially I thought that sun-dried tomatoes might be a bit overpowering and yes their flavour is definitely quite a dominant one. However, lovely chunks of asparagus thrown in definitely hold their own. Addition of lemon zest as garnish is pretty cleansing and helps to enjoy this dish as a whole.
Goodness, reading back I do sound a bit like some restaurant critic. 🙂 That wasn’t my intention, but I did want to paint you a picture… Hopefully, it will make you want to try it. 🙂
What do you do with half a bunch of asparagus and half a bag of spinach? Of course, you make a soup. My Asparagus and Spinach Soup was born out of the need to clear the fridge (again)! The best of soups come to life this way, don’t you know? 😉
I bought this rather large bunch of fresh asparagus the other day and half was used straight away as a side dish. However, as it was so big, the other half ended up in the fridge for another day. With no lunch ideas and after inspection of the fridge the soup seemed like an obvious choice. It is my favourite type of lunch anyway.
I thought I would keep it quite fresh, healthy and cream-free but I still fancied a bit of texture and creaminess. The best way to achieve this without the addition of dairy is to use good old tatties. Once pureed, they give the soup nice thickness and body without the soup being too watery.
Spinach, on the other hand, gives the soup its vibrant green colour plus its flavour comes through pretty nicely as well. You don’t really need more that couple of handfuls.
This gorgeous Double Chocolate Pavlova with Nutella Cream & Maltesers was one of many chocolate treats on our table during Easter. This one was specifically requested by the hubby who adores this dessert and I’m right there with him. Fully assembled it looks rather pretty so it is perfect for those special occasions and is most certainly extremely rich but light at the same time.
As with any pavlova, I would highly recommend baking the base in advance as best meringues need time to bake and cool slowly. With little pre-planning, once you’ve got the base, all the rest is child’s play. 🙂
Spring is finally here! Post Easter we all feel like we should get back on track, limit chocolate intake and start eating better. Spring Lemon and Dill Salmon Pasta with Asparagus and Peas I have on offer for you today will be your perfect start. It is one of those dishes that feels really rich and indulgent but at the same time is full of good, body nourishing ingredients. It will make you feel good about the way you eat (as long as you stick to one portion that is). 😉
I am a huge fan of fish and seafood but salmon in particular. I love how versatile and rich it is and simply love the flavour! To top it off, all the omega-3 goodness that comes with it speaks for itself. Fresh salmon can be quite expensive but I tend to get 1kg filleted salmon sides when they are on offer. I then portion as needed and freeze.
My recipe for Leek, Potato and Celeriac Soup is one of those recipes you think to yourself, should I share it or not? Surely, most people out there can prepare this quick delight or can they? I have been using this particular recipe for as long as I can remember. Actually, I had to have a good think to write everything down as I cooked it. This particular batch was enhanced with a bit of celeriac root I had leftover. I needed it for something else and remaining bit was starting to look a little sad. I’ll just add it to the soup, shall I? What could possibly go wrong? 🙂
Clearly nothing went wrong as I decided to be brave enough to share it with you dear readers. 🙂 The only thing worth noting is that it is not a soup for you if you do not like flavour of celeriac as despite adding only a smallish piece, its flavour really comes through. That really is the only warning, I promise you. 🙂 Anyways, if celeriac is not your thing, simply leave it out.
Who doesn’t like cheesecake? Personally, I don’t really know anyone… It is such a crowd pleasing dessert that can be dressed in many different flavours as it carries them beautifully. Cheesecake overall is one of my all time favourites and this particular Chocolate Marble Cheesecake is quite high up the list. It’s creamy, very chocolatey and with a hint of vanilla sneaking through, yum! It is also a brilliant centrepiece cake and on this particular occasion dressed up for Easter. It is not overly sweet as majority of its sugar content comes from condensed milk and of course chocolate but it is oh so delicious. Feel free to substitute milk chocolate for dark one if you are not a fan.
One thing you need to know about this cake is that it uses special type of Polish curd cheese called Twaróg which is widely available from all major supermarkets in the UK. You can find it in Chilled World Foods part of the refrigerated goods. The type I have used for this recipe is here Twaróg . The best type to use is either full fat or half fat twaróg (I would go for one of each). DO NOT be tempted to use fat free version as your cheesecake will simply not taste nice. If for some reason you are struggling to source twaróg, the closest substitution would be quark, although I have never baked with it.
Twaróg, as you buy it, is not quite ready for use in a cheesecake. It has got quite grainy, curdly texture and therefore it needs to be mixed in food processor with a blade until it’s creamy and smooth. If you happen to own a meat grinder that’s even better. 🙂 Pass it through the smallest attachment at 2-3 times which will give you consistency of twaróg that you need. I know it seems like a bit of a faff but, I promise you, it’s worth it. 🙂
These Cheesy Carrot and Courgette Muffins came about by accident and during the fridge clear out. Trying to come up with a snack food using tired courgette, a chunk of cheddar and a carrot. Soup perhaps? Would kids eat it though? To be fair they probably would but I fancied something more portable we can take with us to the park after school. Savoury muffins were born. 🙂
The original recipe comes from My Daddy Cooks: 100 Fresh New Recipes for the Whole Family and as you can imagine the flavour combination I am proposing here is only the tip of the iceberg. I’m thinking crispy bacon and leeks next time… Now, where were we?
One thing to mention straight from the start is the water content of the veg you are using. Courgettes especially have very high water content, hence (once grated) the excess liquid they produce should be squeezed out. You can use thin muslin cloth or kitchen towel to squeeze the liquid out or simply pop them onto the sieve over the sink and squeeze as much as you can with your hand. Do the same with grated carrot.
What I really love about these muffins is that they are so quick and easy to prepare (no need for food processor here). Just pop your dry ingredients in a bowl, mix, add wet ingredients, mix again et voila! Add to it the fact that they are freezable so you can always have perfect little snack ready, just take them out of the freezer and defrost in room temperature for couple of hours.
Chicken Tikka Masala, Britains favourite curry? I don’t know about you but I absolutely love Rubby Murray. 😉 Being Polish I was introduced to amazing Indian cuisine some 13 years ago when I first arrived in the UK. It was love from the first sight.
Chicken Tikka Masala is considered by some part of British cuisine, dare I say British national dish even! It was invented to suit Western palates not used to the heat of traditional curries. Well, say no more, I love it no matter what. One thing I really love about it is that it is fairly quick and definitely easy to prepare in the comfort of your own home. I would definitely recommend it if you are on a budget but still fancy some take-away. This curry is your answer.
I have been making it for years. The recipe itself is based on one by Jamie Oliver whom I am a bit of a fan. The Chicken Tikka Masala page in his “Jamie’s Dinners” book looks really tatty, stained and well used. I say that is definitely a compliment for good, old Jamie. 😉