Having a good selection of spices in your pantry is always the way to go I feel. Sometimes having to chop, grate or slice fresh ingredients comes under the ’I really cant be asked’ bracket and spice jars are the way forward. They are a real blessing to this delicious and seriously juicy dish which is so simple to prepare and the end product is pure bliss! Hope you all enjoy 😌
8 pork ribs
3tbsp light brown soft sugar
1 tsp garlic granules
1/2 tsp onion granules
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp chilli flakes
2 tbsp soy sauce
1 tbsp golden syrup
1/2 tsp lime juice
1 tsp sesame oil
Preheat the oven to 160.
Make the marinade by mixing all of the above ingredients (excluding the ribs) together in a bowl.
In another bowl, place the ribs and pour over 3/4 of the marinade and mix thoroughly with your hands.
Place in the baking tray of your choice and drizzle over the remaining marinade. Cover tightly with either a lid or foil and place in the oven. Leave to bake for 1 hour 30 minutes.
I wasn’t lying when I said that I was cutting down on meat but boy I didn’t even realise that it had been several weeks since I last posted a meat recipe. Let me tell you, this one is definitely worth the wait and cannot be missed out. It’s sticky, it’s juicy, it’s so good just start making a shopping list because this just won’t disappoint!
2 duck legs
250ml orange juice
3 cloves garlic, finely chopped
1 red chilli, finely chopped
1 inch piece of ginger, finely chopped
2 tbsp soy sauce
3 dsp light brown sugar
Make sure you’ve removed the meat from the fridge at least an hour before cooking.
Start by making the marinade by mixing all the above ingredients (but the duck) together in a bowl, thoroughly. In a separate bowl place the duck legs and pour over the marinade. Cover and leave to marinate for at least 30 minutes.
Preheat the oven to 180° or gas mark 4. In a baking tray, place the two duck legs and pour over the rest of the marinade. Place in the oven and bake for one hour (baste every 15 minutes). Remove from the oven and leave to rest for 5 minutes before serving.
Now that we have arrived in September I automatically get that overwhelming feeling that we getting closer and closer to the end of the year and forgive me for saying it… but Christmas! I associate this time and the next few months with the preparations for the end of the year and the slow change we make from summer into the autumn time. Before we know it the leaves on the trees will start to fall and the temperature will drop and soon we shall be referring back to those cosy jumpers and jackets that we are very well acquainted with.
To slowly ease ourselves back into those ‘winter warmer’ meals I have made this Sweet Potato Soup which is so flavourful, and currently brilliant to have as a light lunch with some sourdough bread. Fantastic for those who are still working from home but fancy that lunchtime heartiness instead of a cold dish.
1 large sweet potato, peeled and roughly chopped
3 fresh tomatoes, peeled and roughly chopped
1 inch piece of fresh ginger, peeled and roughly chopped
1 medium sized white onion, roughly chopped
2 tbsp olive oil
165ml coconut milk
3 cloves of garlic
1 vegetable stock cube (I used Knorr)
1/4 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper
Salt and pepper to taste
In a pan, fry the garlic, ginger and onion in the olive oil until lightly browned on medium-low heat.
Then add the cinnamon, cumin, coriander, cayenne pepper, paprika and fry for 2-3 minutes.
Add in the sweet potato, tomato, coconut milk and stock cube and mix well for a further 2 minutes.
Pour in the water and give it a good mix.
Leave to boil on medium-low heat for 13-15 minutes or until the potatoes are cooked through.
Take the pan off the heat and put the contents into a food processor or blender and blitz until smooth.
Put the soup back in the pan and give it a taste. Season with salt and pepper if required.
During the lockdown period everyone has gone to town on making banana bread. Now, don’t get me wrong, banana bread is good but I wanted to mix things up a bit and made my own little twist to a classic dessert. So here we are, another way to make use of those extra bananas; I hope you all enjoy.
3 ripe bananas
100ml coconut milk
1tsp ground cinnamon
1/4tsp ground nutmeg
1 dessert spoon of coconut flakes
70g self-raising flour
30g light brown sugar
2tsp maple syrup
Preheat the oven to Gas Mark 5.
Roughly slice the bananas, layer and spread across a baking dish.
Put the coconut milk, cinnamon, nutmeg and maple syrup in a bowl and give it a good mix.
In a separate bowl put the flour and butter together and rub to make a crumble.
Then add the sugar and the coconut flakes and mix together with your hands.
Pour over the coconut milk mixture over the bananas.
Evenly scatter the crumble over the bananas and bake in the oven for 20 minutes or until the crumble is golden brown.
Best served hot. Delicious on its own or with a serving of single cream or ice cream.
I’ve never really had a massive sweet tooth, I am definitely a more savoury kind of girl; as I’m sure you’ve seen from my recipes they are more focused on more ‘main meals’ rather than sweets and desserts. To be honest, I don’t think I am very good at the whole ‘baking thing’, but hey, I do actually quite enjoy it and am willing to give it a go.
I was gifted a bundt tin a while ago now and hadn’t got round to using it. Of course, during this weird lockdown time I thought I’d do some experimenting and give it a whirl. For my first bundt cake bake I was quite proud of myself, it turned out better than I thought it would. I attempted to make a spiced bundt cake that consisted of ginger, cinnamon, allspice and nutmeg- delish, I know. There is definitely room for improvement though, I found that the spices were not as prominent as I’d’ve liked, the texture was soft but not as light (hence the icing to give it some added moisture) and the mixture rose a lot more than I thought it would; perhaps too much cake mix or baking powder. Considering the tin I have is smaller than the ‘standard’ sized bundt tins, the end result was bigger than I expected.
Now that I have given it a go I am slightly more confident to try again and to also try other bakes.