0 Spicy roots soup, a classic winter warmer

In the spirit of eating healthy I have been prepping some easy lunches that I can take to work, I love soup but only homemade hits the spot for me. By making your own soup you are in control of the ingredients, the level of spicing and also the portion size, and I don't know about anybody else but I can't eat a huge portion of soup (i.e can sized) so taking a packed portion works out great for me.

The clipping from my scrap book that the recipe is based on, I think its from a Tesco magazine.

Recently I noticed in Aldi they had some BPA free snap lockable soup containers on special buy so I took the plunge and purchased a set. I am hoping that this will encourage me to take my portions to work for a nutritious healthy lunch, so far so good.

My new soup container

Its an easy recipe and uses the odd root vegetable you have in your fridge or vegetable rack, the recipe also uses very little oil so its low fat and has lovely gentle spicing which enhances the sweet earthy vegetable flavours in the soup.

What you need

• 1 onion chopped (red or white)
• 2 cloves of garlic - crushed
• Couple of carrots, peeled and chopped ( I use organic if I can get them as I find they are sweeter)
• 1 small swede - peeled and chopped
• 1 large white potato, peeled and chopped
• 1 large parsnip - peeled and chopped
• A litre or so of vegetable stock
• 1 tbsp cumin seeds
• 1 tsp ground ginger
• Pinch of dried red chilli (I used crumbled whole ones)
• A little yogurt to serve - optional or some omega 3 seeds
• A little rapeseed oil

What you do 

• Gently fry the onion and garlic in a little oil in a large saucepan, until softened slightly.
• Add the rest of the vegetables to the pan and cook for about 10 minutes until they are starting softened and very slightly caramelised.
• Add the spices to the pan and the vegetable stock and simmer for 10 to 15 minutes until the vegetables are soft
• Remove from heat and allow to cool slightly
• Blitz with a hand blender or in a liquidiser until you reach your desired soup consistency, you may need to add water.
• Re heat to simmering point and serve swirled with natural yogurt or sprinkled with seeds
• Delicious.
• This recipe freezes beautifully

I am linking this recipe up to "Vegetable palette" over at A2K (Allotment to Kitchen), who's theme this month is Detox recipes. 

                               

Also to "Extra Veg" over on Utterly Scrummy Food and also Fuss Free Flavours as this soup contains lots of extra veg.

                                                     

And "No Croutons Required" hosted this month by Lisa's Kitchen a vegetarian challenge for soups and salads, co hosted by Tinned Tomatoes .

                                                           

And a new challenge "Recipe Clippings" as this is based on a recipe I have in my trusty soups scrapbook, this is hosted our on Farmers Girl Kitchen

                                    

And lastly Tea Time Treats, the theme this month being packed lunches and hosted this month over at Hedgecombers. A challenge jointly hosted by Lavender and Lovage.

                                                        

Detail: Spicy roots soup, a classic winter warmer

0 Spicy persimmon bundt cake

A few weeks ago I purchased 3 persimmons which were on special offer in my local market, these beautiful orange fruit are the unsung hero in this bake as they provide moisture and succulence, although you would never know they were there. Perfect for a wintery evening the spicing really lifts this bake and well worth the wait whilst the fruit was ripening.

What you need

• 3 persimmons - peeled and pureed
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 115g butter
• 200g light brown sugar
• 350g plain flour
• 1 egg
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• Icing sugar and water to making glace icing

What you do

• Pre heat the oven to 180c
• Oil spray the bundt tin throughly
• Cream the butter and sugar together until fluffy
• Add the bicarbonate of soda to the persimmon puree, it will jellify don't be alarmed
• Add the puree plus the other ingredients (except the icing sugar) to the sugar and butter
• Mix until you have a smooth mixture, sppon into the prepared bundt tin
• Smooth level 
• Bake for 40 -45 minutes, until risen and tested cooked with a skewer
• Cool fully in the tin on a wire rack
• Once cool, a sharp inversion of the tin should release the cake
• Ice when cool, using a drizzle technique.

I have just spotted that the theme for Love Cake for January 2015 is "Feeling Fruity" so I am linking up this post to this challenge. This is hosted over at Jibberjabber

                                  

Detail: Spicy persimmon bundt cake

0 Sticky parkin - ideal for halloween or a traditional bonfire night treat

Parkin is a traditional bonfire night treat in Lancashire and this recipe unlike quite a lot of other recipes this immediately has that essential sticky quality that a good parkin needs, easily made gluten free this is also an ideal treat for those unexpected trick or treaters on Halloween.

Featuring a warming mixture of spices and lots of lovely treacly flavours and its flavour improves even further with keeping.

What you need

• 125g butter or quality margarine
• 125g dark brown sugar
• 220g treacle
• 1/2 tsp bicarbonate of soda
• 150g plain flour (gluten free works fine)
• 2 heaped tsp ground ginger
• 1/2 tsp of freshly ground nutmeg
• Good pinch of ground cloves
• 1 tsp baking powder
• 200g oatmeal (fine or medium - ensure gluten free if necessary)
• 60ml of skimmed milk
• 9" by 9" square tin, lined with baking parchment

What you do

• Preheat your oven to 150c (fan) or 170c (std oven)
• In a large saucepan, melt the butter, sugar and treacle, once melted add the bicarbonate of soda and allow to cool slightly.
• In a large baking bowl, place the flour, Ginger, nutmeg, cloves,oatmeal and baking powder. Mix well together and then add the melted treacle mixture
• Stir together and add the milk, mix until you have a very loose liquid cake batter.
• Pour into the prepared tin and bake for about 50 minutes or so until a cocktail stick comes out of the cake clean.
• Cool in the tin until its safe to handle (normally about 30 mins) and then cool fully on a wire rack
• Cut into squares to serve, stores well wrapped in an airtight tin.

I'm linking up to Tea Time Treats co-created by Lavender and Lovage and  this month hosts Hedgecombers, the theme this month being BONFIRE NIGHT!

                                                     

Detail: Sticky parkin - ideal for halloween or a traditional bonfire night treat

0 Spicy gingerbread loaf

This recipe is a firm family favourite and is pretty quick to whip up with the added bonus that its all made in one pan (less washing up, yeah I say). It has a lovely warm spicy flavour which is perfect with a cup of tea after a walk in blustery autumnal weather when you have been kicking through fallen leaves.

The sultanas are moist and juicy and really add something to this bake and it stores perfectly wrapped in an airtight tin, the recipe also has the bonus of making two loaf cakes.

What you need

• 1 cup of water
• 1 cup of granulated sugar
• 1 cup of sultanas
• 4 oz Quality margarine or butter
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice ( I used Lebuchen mix )
• 3 tsp ground ginger

Boil this for 10 minutes or so to allow the fruit to swell, then cool fully, add 2 eggs and 2 cups self raising flour and 1/2 tsp cream of tartar, mix well and pour into two 2lb loaf tins, bake in a preheated oven at 160c for 40-50 minutes.

Super easy, wonderful comfort food .......

This would also be served at a bonfire party or for revellers paying a visit trick or treating.

                                                          

                                          


I'm linking up this to Treat Petite hosted alternatively by Cakeyboi and The Baking Explorer, the theme this month is Trick or Treat.

                                                           

And also Bake of the Week over with Helen at Casa Costello

Detail: Spicy gingerbread loaf

0 Spicy sweet potato, lentil and chipotle soup

Its starting to feel a little autumnal here in Lancashire so my thoughts as usual move from salads to soups, I love homemade soup and often knock up a soup for a weekend lunch using seasonal vegetables or something from the garden, luckily for us we were recently given a number of products from Some Like it Hot to try, so I thought the addition of chipotle sauce to a sweet potato soup would make an interesting addition.

This Chipotle sauce is made from Ancho chili for depth of flavour and Guajilla for the intense red colour they bring to the sauce and of course chipotle for the smoky notes. Its a delicious addition to the store cupboard and can be used in place of normal ketchup or as addition to many dishes, as well as this soup we have also tried it in a slow cooker BBQ ribs recipe, which frankly were amazing. In fact so much so that photography was planned for a post but they disappeared so quickly, we didn't take any of the shots !

What you need

• 3 large sweet potatoes, peeled and chopped
• 1 large onion - peeled and finely sliced
• 2 handfuls red lentils
• Vegetable stock - I always use Essential Cuisine
• 1 tbsp or more (if you like it more spicy) Some Like it Hot Chipotle Sauce
• Additional water if required to thin soup to desired consistency
• A little rapeseed oil or butter
• Yogurt to serve

What you do

• Heat the oil in a large saucepan
• Add the onion and sweet potatoes to the pan and cook over a low heat until the onion is starting to soften slightly.
• Add the lentils to the pan, along with enough vegetable stock to cover the vegetables and simmer until the vegetable are softened and the lentils cooked.
• Add the chipotle sauce and blend with a stick blender until smooth, taste and season to taste
• Serve hot, swirled with yogurt and sprinkled with a little fresh coriander

Some like it hot is a sister brand to Fatjax chutneys, so you can purchase their sauces and rubs range were every you can pick up the Fatjax range, which is many quality outlets across the north west, plus at various farmers markets.

We are linking up to No Croutons required hosted alternatively by Tinned Tomatoes and Herbs and Spice, a vegetaerian blooging challenge for Soups and Salads.

And also My Legume Love affair (MLLA) over at Ammaji Kitchen

                           

Detail: Spicy sweet potato, lentil and chipotle soup

0 Spicy sweet potato cake loaf

Another unusual bake using sweet potatoes to give the cake moisture and a soft tender crumb, the resultant cake is delicious, spicy and lovely served to accompany a coffee or tea. You could guild the lily by frosting or topping with a cream cheese topping but I love it just the way it is.  The other nice thing is the mixture actually makes 2 loaves so you have one to freeze / share or gift.This is based on a bake by the fabulous Averiecooks who has some amazing recipes, check out her blog !

 

Ingredients

• 2 medium sweet potatoes, peeled, chopped and microwaved until soft, then drain and allow to cool
• 2 free range eggs 
• 1/2 cup of vegetable oil ( I like to use sunflower)
• 2 tbsp plain yoghurt
• 1 tsp vanilla paste
• 1 3/4 cups plain flour
• 1 1/4 cups granulated sugar
• 1/4 cups soft light brown sugar
• 2 tsp bicarbonate of soda (level)
• 1 tbsp ground cinnamon 
• 1 tsp ground ginger
• 1 tsp approx freshly grated nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves

Method

• Preheat oven to 180c /325F 
• Oil spray a 2 x 2lb loaf tins or alternatively use a tin liner ( I get mine from the pound shop)
• Combine all the fry ingredients in a large bowl
• In another bowl combine all the wet ingredients
• Now combine the two bowls, gently combining fully ensuring everything is fully mixed
• Pour the batter into the two prepared tins, smoothing the tops level if necessary
• Place in the oven
• Bake for 60 - 70 minutes , until tested cooked with a skewer
• Its as simple as that !
• Cool in the tin for 10 minutes or so and then cool fully on a wire rack
• The loaf freezes wrapped and also keeps well wrapped in foil in a tin for up to a week if it lasts that long.

I took one of these loaves along to my regular Womens Institute meeting and it was very popular, so much so that I didn't get a slice :-(

Detail: Spicy sweet potato cake loaf

0 Spicy fruited poppyseed loaf cake

I am one of those people who if I don't have cake in the cupboard I feel unprepared and slightly bereft for some reason. I bake at least once a week and like to ring the changes responding to the seasons and the weather mood, I also enjoy spicy fruity bakes and love trailing new recipes or experimenting with a known recipe by adding sneaky additions. This mildly spicy fruity loaf is such a bake, warming and homely.

Ingredients

• 180g self raising flour
• 90g demerara sugar
• 125g luxury dried mixed fruit
• Pinch of ground ginger
• 1 tsp ground cinnamon
• 1 tsp of freshly grated nutmeg
• 1 tbsp poppyseeds
• 90g butter - melted
• 180g golden syrup
• 1 egg - free range - beaten
• 4 tbsp milk

You will need a 2lb loaf tin, lined

Method

• Pre heat your oven to 160C
• Mix all the dry ingredients in baking bowl
• Melt the butter and syrup in a saucepan
• Add the melted butter and syrup mixture to the bowl and mix well
• Now add the egg and the milk to the bowl, stir well
• Pour in to the prepared loaf tin
• Bake 45 minutes approximately, until tested cooked with a skewer
• Leave to cool in tin initially
• Remove from tin and allow to cool fully on a wire rack.

The resultant loaf cake is slightly sticky and moist, it keeps well in an airtight tin and will freeze successfully.

Detail: Spicy fruited poppyseed loaf cake