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. 😉
Butternut Squash and Chorizo Risotto is an excellent example of another quick and easy mid-week dinner. I simply love risotto and how versatile it is, allowing you to play with different ingredients to create stunning yet uncomplicated meals. That’s exactly what all of us need at the end of busy working day.
You might have figured out by now that I’m partial to a bit of butternut squash and chorizo. They are both staples in my kitchen and I always have them to hand. They are excellent additions to many different dishes as well as being stars in their own right. My secret ingredient in this risotto is smoked paprika which hand in hand with chorizo gives this meal a Spanish feel.
In this recipe I specified 2 heaped teaspoons of smoked paprika which I believe gives a little bit of s smokiness without overpowering the risotto. However, I tend to sprinkle a tad more on my portion but that’s down to your own personal preference. 🙂
This Veggie Lentils and Spinach Lasagne is our “Meat Free Mondays” favourite. It is packed with goodness, flavour and most of all it doesn’t make you miss meat at all.
I thought it would be a good idea to write a recipe that would encourage you to batch cook. Something to help you bring nutritious dinner to your family table, as well as, to stock your freezer. It’s not much more time consuming and you will end up with another dish for when you really need it but don’t have time or will to cook. You can thank me later. 😉
This wonderful, aromatic Leeks and Smoked Mackerel Risotto is always a big hit with my boys big and small. 🙂 They are not huge fans of leeks, however in this dish, they absolutely love it. Both leeks and smoked mackerel are absolutely full of nutritional goodness so you can be sure you are feeding your family “the good stuff”.
To me risotto is an ultimate fast and comfort food in one. Oh, add “cupboard ingredient friendly” too. Even if you are running low on things, I’m pretty sure most of us would still be able to whip up at least a basic risotto. This recipe requires a tiny amount of planning, however ingredients are readily available and rather inexpensive too, which is always a good thing.
It all started with a taste for a stew with a kick and that little bit different. Something slightly Chinese style. Not that there is anything wrong with your traditional beef stew but sometimes we all fancy a variation on a good classic. Going through my collection of cookery books I stumbled across one by River Cottage where I found the recipe for Shin of beef with ginger and soy. It sounded amazing.
Vanilla Crème Brûlée, who doesn’t love it! Beautifully light custard with the layer of caramelised sugar, mmm cuddle in a ramekin 🙂 .
Last week was our 9th wedding anniversary. Nine years of married bliss and where has the time gone? Nine years and two kids later but still going and even laughing at each others jokes 😉 (mine are not really funny so it must be love right?)
Our actual anniversary date fell mid week this year so we decided to go for a low-key, home cooked meal after kids had gone to bed (we decided to leave big celebrations for next year, you know big 10!). My husband offered to cook us a meal, Red Thai Curry With Prawns which was absolutely delicious. He even made his own paste from scratch, I was really impressed.
First day back at school after Half Term break we spent in Poland. It was great to go back for a few days for a bit of parental TLC and for the boys to spend some time with grandma and grandad. Little girl in me loves being looked after and cooked for but at the same time it’s good to be back in my own kitchen as few more days and I would start getting withdrawal symptoms ;).
Today’s recipe is the one I make relatively often as it’s quick and easy and it can be adapted as per the ingredients you’ve got in your fridge or what you fancy.