This terrine is favourite ‘make ahead’ Christmas dish of mine as it freezes very well and I like to have a stash of ready-made meals to whip out when I am too busy enjoying the Christmas festivities to spend too much time in the kitchen. You could have it as a starter or as a light lunch. It’s a poor photo but you can see how to construct the terrine and what it looks like before you cook it in the oven.
The secret of a good terrine relies on plenty of fat and plenty of seasoning. Pressing it down after cooking makes for a more compact terrine in which the juices are well spread through the pate and it is much easier to slice. Leave it for at least a day before serving to allow the flavours to develop.
And here is the finished terrine looking splendidly festive!
I just have to look at these Halloween Creepy Spiders to make me smile……..and they are fun to make and decorate especially for little fingers. They would be a fun project for the half term holidays.
I always loved (and still do) Halloween and Bonfire night and I can still feel the excitement that I did as a child!
We followed the Scottish tradition of ‘guising’ rather than the more American ‘trick or treating’ – you had to put some effort in before you got a reward! So it was either a song or a dance or you read a poem as this was regarded rather odd in Yorkshire we got away with mumbling a few words that were vaguely poetic before we held out our hands but we did go to town with the handmade costumes! Bonfire night was next on the children’s calender of very exciting things. I know nowadays it is considered risky to have your own bonfire and much ‘safer’ (probably) to go to an organised event but this misses the point. Where is the building excitement of scavenging for wood etc to burn on the fire and then building the fire (I think we had help with this part!), not to mention the anxiety that someone may maliciously set fire to it before the night. Even more important to me was the lovely food that was associated with bonfire night, toffee apples, parkin, cinder toffee, sausages and homemade soup. Given the opportunity to go and see a spectacular firework display I’d rather stay home have a tiny fire, a packet of sparklers and the nice food any day!
Somewhere in between was the, much, more serious-Mischief night. I think this was a Yorkshire custom or at least Northern as I haven’t heard anyone else doing it other than in these areas. Opinions vary as to whether it was the night before Halloween or the night before Bonfire night. When I talk about it nowadays it always gives rise to a fair amount of consternation and tut tutting and a lot of taking the moral high ground. Hm..mm, it was, however, fairly tame and ‘just’ mischief such as taking gates off hinges (putting jam under the bars of your gate usually protected yours if you were lucky), ringing doorbells and drawing smiley faces (only with lipstick) on the round orbs on some neighbour’s gate posts………………..nothing to get too worked up about unless you were that way inclined
Just to get things going I would start with these lovely chocolate spiders….
I loved my recent trip to Morocco. I knew that I would love the food and it met all my expectations and more.
Moroccan food is a fusion of Berber (tagine & couscous), Arab (fruit and nuts), Moorish (pastilla-pastries with meat, eggs or a sweet filling) and Jewish (marqa Hzina, Dfina, Chakchouka)
Generally, it is quite sweet with fruit, either dried; dates and apricots or fresh; peaches, kiwi, figs etc., and a lot of nuts such as almonds, argan, pistachio and pine nuts.
We enjoyed wonderful breakfasts (no need for lunch) with homemade yoghurts flavoured with orange blossom water (who can resist anything made with orange blossom water or, for that matter, rose water..not me). Homemade breads and pancakes were served with goat’s cheese, quince jams and olives. Small dishes of olive or argan oil were set out as well as honey –perfect for dipping into with the lovely bread. Argan oil was a new discovery; this is a rich, nutty oil, made from the kernels of the Argan nut grown in a particular region of Morocco –Essaouira. It is used widely in cooking and for dipping as well as in many beauty & health products. Interestingly the oil production involves only women, working mainly in cooperatives, giving them some autonomy & income in this deeply patriarchal society
Referencing the country’s French colonial past –we enjoyed flaky croissants with almond and honey or pastries with dark chocolate and pistachio nuts…absolutely delicious! And mint tea was usually served with small cakes & biscuits which were more Arabic, often deep fried and then dipped in honey with e.g. sesame seeds or ground almonds.
The most common dish served is the tagine which is a sort of stew or casserole. The tagine actually refers to the traditional conical dishes made of earthenware. Popular tagines were e.g. lamb with quince or dried apricots or beef with prunes & eggs with and are cooked very slowly (preferably over charcoal) with many different spices and then eaten with homemade bread and couscous. We were lucky enough to be served one in traditional Berber home with bread straight from the oven. My favourite (and the one I made in the cookery school*) was a tagine of chicken with preserved lemons and olives with various pepper spices, ginger, turmeric and saffron.
Moroccan cooking is so fragrant with time and great care spent in getting the correct and best mix of spices and herbs. We saw wonderful displays of spices in the markets including saffron the most expensive spice of all. Fortunately, you don’t use much at a time and it was much cheaper than you would buy it here. Most famous of the spice mix is the Ras Elhanout which is a blend of up to 35 different spices including various peppers, cumin, star anise, coriander, ginger, iris root and nigella. Fresh orange juice is available at every food market as well as fresh pomegranate juice, which was delicious. Alongside were street food stalls selling egg sizzling kebabs, stuffed pastilla, harira soup, chickpea baguettes and…….when you are exhausted from looking around a quick sit down with………..even………………………more fresh mint tea. It is really refreshing but is usually served very sweet so we learnt to ask for it without the sugar.
We were never offered any choice as what to eat and always told (very charmingly) that we would be brought wonderful, Moroccan food to eat–and we were.
I was very taken with the Moroccan people, they were kind, gentle and respectful with a measured tolerance…………….we could (should) learn a lot from them. Plus anyone who decorates my food table with fresh rose petals every day should really be cherished.
Autumn winds are making the delicious plums fall from my tree and I’m picking them up as fast as possible as they rain down on my head. Apart from being delicious, I love the idea of ‘free’ food and, even better, free food from my own garden. For me, Victoria plums have the best flavour and are perfect for this Fruity Plum Crumble
Plum crumble has to be the ultimate comfort food and certainly a dish to illicit some guaranteed ‘ooohs and aaahs’ when it is brought to the table. Perhaps this is because the fruit season is short and serving this once or twice a year pudding, signals the changing of the year. Actually, mine isn’t a once a year treat as my freezer is now full of all the plums I couldn’t use -even after making spicy plum chutney & gifting some to friends etc there are lots left! I have either put the prepared plums (stone and halved) straight into freezer bags or cooked and pureed into boxes. My plan is to use the puree to make into a Christmas ice cream possibly with a little brandy or port and crumbled amaretto biscuits.
If you have a tree or know someone who has one, you will need to get a wriggle on and get them picked. Even better you could consider planting your own tree to guarantee your supply for years to come. They are trouble free and have pretty blossom in the spring.
I absolutely adore rice puddings & consider it the food of the gods -it’s not for nothing that babies here are often weaned on rice! I have eaten it around the world (of course there are many versions as it is such a cheap, staple ingredient) and have loved many of them. My favourites include the slow baked, creamy, nutmeg flavoured pudding of my childhood served hot on a cold day (with the skin of course) and the very rich, sweet Spanish Arroz con Leche served cold on a hot day. Both France & Italy have sweet, custardy versions with vanilla and many Asian countries cook it with coconut milk and serve with fruit such as lychees…I could go on. To be fair I’m very happy with tinned or carton rice puddings and yes, I did snaffle the kids’ baby rice.
When I read this recipe for a Persian style rice pudding in Sabrina Ghayour’s book ‘PERSIANA’ -Recipes from the Middle East & beyond, I knew that I had to try it…I loved the idea of rice delicately flavoured with rose with zesty lime & gentle spices. Sprinkled with crushed pistachio nuts & edible rose petals it looked as beautiful as it tastes.
I don’t often cook from recipe books but I love ‘Persiana’ with a passion, at first glance it seems so exotic but in actual fact, once you have accepted the long list of ingredients, this is a cuisine that is simple is simple to make and made to share-my kind of food. I could eat every page. I have only made some tiny changes, marked by asterisks, the most important being to take great care with the rose flavouring-perhaps it is a western thing, although I love it it’s very easy to over do it and end up with a soapy taste -you have been warned.
(Most of the ingredients are available in good supermarkets (even in Cumbria) or on line.)
I have a soft spot for anything Spanish having lived in Madrid for a number of years and this Tortilla Espanola was one of my favourite ‘tapas’. Cut up into squares and served with cocktail sticks it is served to accompany a drink. Many bars serve a selection of tapas: slices of salty Serrano ham, cubes of Manchego cheese, hot and garlicky prawns and…….I’m right back there now. Little tapas were originally served free but nowadays you are likely to be charged for them. You can also ask for larger portions and go from bar to bar ordering their speciality tapa. There is even a verb ‘tapear’ which means to have tapas!
This tortilla is a simple peasant dish of potatoes and eggs, quick to prepare and very cheap to make -it is a good standby meal as you will probably have all the ingredients already. I apologise to my Spanish friends in advance but I usually don’t make it in the traditional way but in a microwave -yikes, that’s almost committing treason tampering with a national dish.
Also, I have a nifty trick for turning the tortilla over using two plates rather than the precarious putting the plate on top of it and inverting the frying pan -it can end up with a clatter of pan and plate and …..a mess of tortilla on the worktop or worse. You be the judge you may enjoy the drama of the traditional method -you could even exclaim a flamboyant ‘ole’! as you do it!
This is a take on the famous Turkish dish ‘Imam Bayildi’, a delicious combination of baked, silky, smooth aubergines with an aromatic stuffing. Legend has it that the Imam fainted with pleasure after tasting it. I’m not sure if I fainted the first time but it has become one of my all-time favourite dishes. If you are planning on improving your diet by eating less meat then this is a great dish, if you are cutting out dairy products as well then it is also suitable for a vegan diet. Personally, I’m going down the road of eating less meat and making sure that the meat I eat is better quality and the result of a higher welfare standard.
You could serve these aubergines as part of mezze type meal (lots of little dishes served before a meal). These could be hummus, falafel (see my own recipe for these), spicy sausage, cheese, stuffed vegetables, olives and tzatziki etc. I love all these little dishes, with bigger portions, for a pick & nibble more sociable sort of meal.
Give it a go, try not to faint and enjoy this meal with friends.
I’m not keen on the traditional Christmas cake so this is my alternative one -my Festive Cherry Berry Pecan Cake. Not surprisingly it is packed with cherries, berries and pecans. It’s also one for marzipan lovers that don’t like icing -me! I only make it a few days before Christmas but it keeps well loosely wrapped in foil and in a cake tin. I love to eat this on boxing day afternoon with a glass of something fizzy or perhaps a sloe gin. Lovely.
Loathe marzipan? -Let me convert you with my homemade marzipan…it’s very different with a more nutty flavour rather than the tongue tingling aftertaste of artificial almond flavour. This amount of marzipan will give you lots of stars, crescents, holly leaves or whatever you have cutters for. If you leave them dry a little they will pack into bags as presents for your favourite marzipan lover.
Have a lovely Christmas and a very peaceful New Year.
This is the smell of Christmas for me, delicious, fruity mincemeat full of plump fruit, zesty orange, apple, nuts & spices. Homemade really is the best there I’ve said it. I’m having none of the pasty, oversweet, sticky ones and if I am going to all the trouble of making my own mince pies it would be a crying shame not to use a good mincemeat. This ‘recipe’ is hardly a recipe just a list (albeit longish) of ingredients that you put together and give a quick stir. If you can bear to give it away small jars make lovely presents. Give it a go please.
LUSCIOUS FRUITY MINCEMEAT Makes 450g (1lb)
100g dried apricots, snipped in half with scissors
50g walnuts (or almonds)
50g seedless raisins
1 medium eating apple, peeled, cored and cut up roughly
1 tbsp. mixed candied peel
1 heaped tbsp. grated suet (vegetarian if you prefer)
Zest of 1 small orange and juice
2 tbsp. unrefined caster sugar
1 tbsp. golden syrup
½ teaspoon mixed spice/½ teaspoon cinnamon
A good grating of nutmeg
2 tablespoons brandy/whisky
The ingredients can be chopped by hand but it is much easier to use a food processor.
First of all process the snipped apricots and then tip them into a large mixing bowl. Then process the nuts and add to the bowl. Do not over process these as they give the mincemeat some texture.
Now process the raisins, apple, sultanas and suet together.
Add them to the bowl and then add the currants (which can be left whole), the orange juice, zest, sugar, syrup, spices and brandy.
Spicy pumpkin soup with chilli croutons topped with crispy onions is perfect for Halloween, Bonfire night or any other wintery cold night -it will warm the cockles of your heart! Serve it up with a hot toddy of cider, orange juice, rum, sugar and a little freshly grated nutmeg-delicious
I loved Halloween as a child despite being completely terrified. I anxiously peered around every corner expecting witches & ghosts (or worse) to appear. I used to try walking backwards to keep a look out but it never really worked out. My heart rate has just gone up just remembering about the spooky parties we used to have and…………I’m still frightened of the dark!
The bright orange pumpkin was the centrepiece so I have used the flesh to make this creamy, silky soup. You can make it as spicy hot as you like or just omit the chilli. I have also added red lentils to make it more nutritious so you could serve it as part of a meal for those that prefer not to eat meat . The homemade croutons make all the difference and I make them a lot with all sorts of soups. Once you have tried homemade ones you will never break a tooth again on the hard, oily ones you can buy. You can leave the chilli out if you wish and just have them cheesy. I make various sorts of croutons depending on the sort of soup I make flavouring them with eg ground coriander, garlic or fennel seeds -just partner them with some sort of strong cheese. Frizzled onions too are a delicious topping-I’m never keen on bought caramelized onions as they are usually too sweet but these are lovely.
I have to admit it is an enormous fiddle to serve the soup in a pumpkin but it looked great in the photo and I have always wanted to try it! If you want to do that you really need a second pumpkin so that you can carve it out more carefully. Make sure that you leave thicker sides to make it more sturdy.
There is something very satisfying about making homemade soup so have a go at this seasonal favourite and don’t turn your back for too long…….
SPICED PUMPKIN SOUP WITH CHILLI CROUTONS AND FRIZZLED ONIONS