Refreshing Cucumber Salad

A refreshingly light salad, the perfect accompaniment to a heavy meat dish like a roast or a rich casserole.

Ingredients:

  • 3/4 cucumber, finely sliced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp dried mint
  • Basil, small handful roughly chopped
  • Salt
  • Crushed black pepper

Method:

  1. In a bowl, mix all the ingredients together, cover and leave for at least half an hour so all the flavours can come together.

Enjoy 🙂

Orange & Chilli Duck

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!

Serves 2

Ingredients:

  • 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

Method:

  1. Make sure you’ve removed the meat from the fridge at least an hour before cooking.
  2. 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.
  3. 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.

Enjoy 🙂

Sweet Potato Soup

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.

Serves 2-3

Ingredients:

  • 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
  • 400ml water
  • 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

Method:

  1. In a pan, fry the garlic, ginger and onion in the olive oil until lightly browned on medium-low heat.
  2. Then add the cinnamon, cumin, coriander, cayenne pepper, paprika and fry for 2-3 minutes.
  3. Add in the sweet potato, tomato, coconut milk and stock cube and mix well for a further 2 minutes.
  4. Pour in the water and give it a good mix.
  5. Leave to boil on medium-low heat for 13-15 minutes or until the potatoes are cooked through.
  6. Take the pan off the heat and put the contents into a food processor or blender and blitz until smooth.
  7. Put the soup back in the pan and give it a taste. Season with salt and pepper if required.

Best served hot.

BDB482FD-1872-4D7C-8F5F-E2443525748B

Spicy Sweet Potato Fries

A tasty pick me up; rich in flavour and spiced with goodness; a carnival favourite for everyone. Enjoy them as a starter or side dish, and accompany with the dips from my previous post https://isaporidelmondo.wordpress.com/2020/08/01/plantain-chips-and-dips/

Ingredients:

  • 2 large sweet potatoes, peeled and cut into fries
  • Olive Oil
  • Maple syrup
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt
  • Pepper

Method:

  1. Preheat the oven to Gas Mark 7.
  2. Once you have chopped the sweet potato, give it a rinse and pat down with paper towels, when dry put into a bowl.
  3. Season the fries with the cayenne, paprika and season with salt and pepper; mix thoroughly with your hands.
  4. Transfer the fries onto a baking tray, spacing them out evenly.
  5. Drizzle on a little olive oil and maple syrup. Just as a little side note, the more drizzle the more likely the fries will soften, so if you fancy a crispier crunch apply sparingly.
  6. Bake for 20-25 minutes (rotate occasionally) or until crispy.

Best served hot

EC64A620-6047-4EB3-BEF2-C67C6A49F33A

Banana and Coconut Crumble

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.

Serves 2-3

Ingredients:

  • 3 ripe bananas
  • 100ml coconut milk
  • 1tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1 dessert spoon of coconut flakes
  • 70g self-raising flour
  • 42g butter
  • 30g light brown sugar
  • 2tsp maple syrup

Method:

  1. Preheat the oven to Gas Mark 5.
  2. Roughly slice the bananas, layer and spread across a baking dish.
  3. Put the coconut milk, cinnamon, nutmeg and maple syrup in a bowl and give it a good mix.
  4. In a separate bowl put the flour and butter together and rub to make a crumble.
  5. Then add the sugar and the coconut flakes and mix together with your hands.
  6. Pour over the coconut milk mixture over the bananas.
  7. 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.

2020-07-16 11.18.40-2

My First Bundt Cake!

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.

Hope you’re having a lovely friday 🙂

Carla x

70B6D07A-3FDD-41D7-95F3-7B8992C6A527

Beef Stew

A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.

Serves 2

Ingredients:

  • 1tbsp jerk seasoning
  • 400g diced beef
  • 3 tbsp olive oil
  • 3 cloves of garlic roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 2tbsp soy sauce
  • 1tbsp brown sugar
  • 1 large carrot, finely chopped
  • 1 large shallot, chopped into strips
  • 1 fresh chilli, roughly chopped
  • 1/2 tsp ground black pepper
  • 200ml water

Method:

  1. In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
  2. Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
  3. Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
  4. Then add the cinnamon and allspice and fry for 1-2 minutes.
  5. Add the beef and brown off the outside for about 4-6 minutes.
  6. In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
  7. Pour the soy mixture into the pan along with the water and give it a stir.
  8. Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.

Best served hot and with basmati rice.

2020-06-09 19.06.32