Pumpkin Season

As Christmas is getting closer I am really keen to see the pumpkins I ordered last month from my organic delivery box put to good use. SOUP The best and simplest way to cook it is roasting it and m…

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Pumpkin Season

img_0422As Christmas is getting closer I am really keen to see the pumpkins I ordered last month from my organic delivery box put to good use.


The best and simplest way to cook it is roasting it and making soup by blending it with some vegetable stock.


Roast with onion and garlic, salt and pepper and a drizzle of olive oil


An every day soup with lots of crispy bacon and bread rolls


The posh way! Served in shot glasses with crispy skin


Cut some pumpkin or butternut squash into even squares before gently roasting


Save the odd bits for a soup or stew

With thanks to  Milli Taylor for the recipe in her great book “Party-Perfect Bites”


They make the best canapés with some cooked chorizo and fresh coriander leaves


Loving all the different colour pumpkins available and they are so sweet!!!


Empty and remove seeds and a bit of flesh


Fill with cream, celery leaves, garlic, lemon juice, thyme, nutmeg, salt and pepper

Cover with foil and bake until soft. Mine took about 1 hour at 180 on a fan assisted oven. Add any cheese you like and bake for another 10/15 minutes without the foil. I used a mix of gruyere and cheddar.


Served with toasted bread


A friend asked me if I had a recipe for pumpkin cupcakes and to be honest I had never baked some before. I had a read through several recipes I did have and I made my own version by replacing the butter for olive oil and adding some orange juice.

100ml olive oil
175g light muscovado sugar
3 large eggs
1 tsp vanilla extract
200g grated pumpkin
100g sultanas
grated zest and juice of 1 orange
2 tsp ground cinnamon
200g self-raising flour
1 tsp bicarbonate of soda

Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest and juice.
Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be very wet. Spoon into the cases. Bake for 25 mins 180C/160C fan.


Cream cheese and icing sugar frosting


Crispy sugar nuts are litteraly the icing on the cake

…to be continued…

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Scotch eggs a la española

A Spanish twist on the traditional scotch egg by using chorizo and piquillo peppers with the sausage meat. A delicious and tasty small bite as I made them with quail egg so they are smaller and  perfect for a picnic or a party.

To make 12 eggs you will need:

12 quail eggs, boiled and peeled
1 packet of good quality sausages, skin removed
1 small chorizo sausage
3/4 piquillo peppers from a jar
Handful of parsley
Plain flour, beaten egg and breadcrumbs to cover 
Oil for frying
IMG_8497 TIP: Cook the eggs only 2/3 minutes to keep the yolk runny

In a food processor mix the chorizo sausage, skin removed and chopped, the sausage  meat, the piquillo peppers and the parsley until well combined.

Cover each egg with some of the sausage meat and refrigerate for 1 hour to make it easier to handle.


Set the plain flour, beaten egg and breadcrumbs in three separate plates and cover  each egg, first in flour, then egg and finally the breadcrumbs before frying in plenty of oil.


Delicious hot or cold!

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Delicious Home Baked Granola

Once you taste this delicious homemade granola I guarantee you the shop bought ones will not taste as good!

I do the weighing by hand/eye/taste so you can add more or less of your favourite ingredients.

To make a big jar you will need,

2 large handfuls of oats
1 large handful of walnuts, pecans, hazelnuts (mixed or just choose one)
Small handfuls of almonds

Pulse the above ingredients for 30 seconds on a food processor, you don’t want them too fine.
Then on a large bowl mix them with,

1 large handful of pumpkin seeds
1 large handful if sunflower seeds
Small handful flaxseeds
And melted coconut oil and maple syrup to taste and the mixture is sticky.

Bake on a lined oven tray for about 40 minutes stirring occasionally to toast it evenly.

Once cool mix in,

1 Handful raisins, sultanas, goji berries, cocoa nibs, coconut flakes or any other bits you make like.

Store in a container and enjoy for breakfast or snack any time of day

My favourite breakfast right now 😋

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Mango Lassi Smoothie Breakfast


Back from a weeks holiday and although I have been able to eat quite well the thing of being at home I miss the most is my morning smoothies.

I bought a box of 6 lovely sweet mangoes from my local supermarket so a lot of my meals will have a bit of it on the next few days, if the kids don’t eat them first, that is!!

To serve 2 simply add to your blender (I use a Vitamix):

1 mango, chopped
1 small frozen banana
1 small pot natural yogurt (I like the Yeo Valley organic)
Juice of 1 lemon
And to your taste honey, fresh grated ginger, vanilla essence and turmeric

Blend till smooth and add some filtered water if you find it too thick. It tastes lovely with some coconut water too.

Best snack EVER on sunny days!!

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🇬🇧Turkey Meatballs 🇪🇸 Albondigas de pavo

Now with the recipe in Spanish too!
Ahora con la receta tambien en español

Esther Amigo

Receta en español al final! 🇪🇸🇪🇸🇪🇸

I am a little bit shocked really, my youngest son asked to help make dinner? Where did that came from…
A quick and easy mid week meal after work, in less than an hour ready to eat.

We are making turkey meatballs, Oliver wants to take a warm pack-lunch to school tomorrow so we make them 2 different sizes.

Sorry, not measures today, all a bit random!

For the meatballs:

Whizz together in a food processor or chop finely,
1 onion
2 cloves of garlic
1 small handful fresh coriander
1 slice wholemeal bread

Add to a bowl with 3/4 pack of turkey breast minced meat, 1 egg, salt and freshly ground black pepper.

Roll your sleeves and get your hands dirty mixing it all together. Oliver loves doing this job, bless him!!M And shape into balls.

Meanwhile to make the sauce, add chopped…

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🇬🇧Vegan cheesecakes – 🇪🇸Pastelillos veganos de “queso”

I have tried quite a few of this raw, healthy, vegan recipes lately and this cheesecakes really are not only easy to make, they are totally delicious without the guilt of a full fat full sugar desert.

Start by soaking 225g of raw cashews for a few hours (overnight) but if you are short of time soak in boiling water for one hour.

For the base you need 175g pitted dates previously soaked for 10 minutes and pulse in a food processor till crumbly. Set aside and pulse 100g raw walnuts until fine before adding the dates back and mixing to firm a sticky ball.

Grease and line a cupcake tin and press the mixture in. Put in the freezer to set while you make the filling.

By putting some strips of baking paper on the tray it is easier to get the cakes out once they are ready!

For the filling, in a blender mix the drained soaked cashews, 60ml fresh lemon juice, 80ml melted coconut oil, 125ml coconut milk with 2tbsp of the fat and 125 ml maple syrup.
Pour the mixture into the base and top with your choice of toppings.

If using peanut butter add it to the blender with the rest of the ingredients.

Freeze for a few hours and when needed remove from the freezer 10 minutes before.

🇬🇧Peanut butter 🇪🇸Mantequilla de cacahuete

🇬🇧Blueberries 🇪🇸Arándanos

🇬🇧Cocoa 🇪🇸Cacao

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