Winter Must : Roasted Vegetable Soup

For me the autumn and winter months is all about the  variety soups I can make, and this a household favourite.  Super easy but takes a little time.

Ingredients 

8 Large tomatoes on the vine, skinned and halved

4 Large red peppers, deseeded and halved

1 Large red onion, quartered 

2 tablespoons olive oil

salt and pepper 

1 tsp caster sugar

1 tsp sundried tomato paste 

1 litre of vegetable stock

1 clove garlic, finely chopped

1 tbsp basil

1 medium white onion, finely chopped

Instructions

1. preheat the oven to 190C.
2. Place the red peppers skin side up on a baking tray, along with the tomatoes cut side up, and the onion cut side up.  Drizzle over 1 tablespoon of olive oil, salt and pepper, the caster sugar and basil.
3. Roast in the oven for 1 hour.
4. Heat the remaining oil in the pan with the white onion and garlic and cook on low for 15 minutes. Do not allow to brown.
5. Add the peppers, red onion and tomato and stock then cover and bring to the boil.
6. Blend until smooth, add the sundried tomato paste. 
7. Garnish with basil. 

Contest : My must have baking accessories

**Bakeware Contest**

I have been ask by many people where I get my bakeware from and typically my favourite place is Lakeland. In celebration of starting to think of Halloween recipes, I felt I should do a competition for my essential occasion baking. (of course you can use any of these any time, for anything... Be creative!)

**Sorry UK only** The prize will include a floating cake kit, to let you get creative. ( I used this for me cauldron cake last year, which i use to show the illusion of pouring in green liquid, if you want the recipe tell me below) the prize also includes the Wilton icing colours. This includes all the necessary colours for baking! Lastly, it has my all time favourite 'get a grip pipping bags' these are great if you're not the most confident baker and even you don't have the steadiest hands.  Generally, just the best piping bags I've come across that helps my cakes look excellent. 

To enter the contest you will need to be following us on Instagram 'Desires_of_the_foodaholics', like the picture of this contest on Instagram and comment on this post. 

The start date of the contest is TODAY (10th September 2015) at 3pm (LONDON, ENGLAND TIME) and will end on the 1st October 2015 at 12pm (LONDON, ENGLAND TIME). 

The winner will be chosen by random, the random winner will be chosen on randompicker.com. Whoever the lucky winner shall be, I shal post there name at the end of this blog post when the competition ends and on my Instagram. They will need to contact me within a week of winning by personal message on my blog or my Instagram!

Breakfast Knickerbockerglory

Ingredients 

2tbsp Granola

1 Dragon Fruit

1/2 Pomergrante 

2 Scoops Raspberry Sorbet ( I freshly make mine, so its not too sweet.  If you want the recipe comment below)

2 Scoops Natural Frozen Yogurt

2tbsp Agave Nectar

Instructions

1. Divide the granola between the sundae glasses.
2. Add a layer of fruit, then agave nectar, then the raspberry sorbet and frozen yogurt and repeat until full.
3. Sprinkle granola on top and drizzle more Agave Nectar.
4. Enjoy... You can even blend it up for a smoothie!

Crowd Pleasing Bolgense

Ingredients 

500g steak beef mince

2 tablespoons olive oil

1 garlic, finely chopped

1 large white onion, finely chopped

2 bay leaves 

1 stalk celery, chopped into 1cm pieces 

2x400g tinned chopped tomatoes 

1 teaspoon tomato puree

splash worcestershire sauce

1 teaspoon granulated sugar

pinch salt and pepper

Instructions 

1. Heat oil in pan and fry onion and garlic for 8 minutes of fully cooked down.
2. Add beef mince to pan and break up with spatula while cooking.
3. Once the beef is brown and broken up add the chopped tomatoes, and fill one can with water and then pour into the other tin to get all the juices.  Put all of this in the pan. 
4. Stir, add the tomato puree, sugar, worcestershire sauce, bay leaves, salt and pepper. 
5. Cook this down for at least 6 hours or even longer if you can. The longer you leave it the tastier it will be!

Instagram

Desires_of_the_foodaholics

**If you're enjoying all the fantastic recipes popping up on this blog, then you will love our Instagram page.  It allows you to have a sneak peak on what recipes are coming up and recommendations of places and books that I love!  Check us out :)

If they're any suggestions for recipes and tips you would like me to write on, comment below :)

** Sadly, instagram deleted my account for no reason so we are now " Desires_of_the_foodaholics "  It would mean the world to us if you checked it out! 

Blackberry Velvet Cupcakes

Makes 12

Ingredients

60g Unsalted Butter, Room Temperature

150g Caster sugar

1 Egg

10g Raw Cocoa Powder

20ml Blackberries, blended and sieved 

10ml purple food colouring

1/2 teaspoon vanilla extract 

120ml milk

150g Plain flour

Pinch salt

1/2 teaspoon Bicarbonate soda

1 Tablespoon rice wine vingear

For Frosting:

300g Icing Sugar

50g Butter

125ml Cream Cheese 

1 Tablespoon Milk

5ml Food Colouring, of your choice

12 blackberries

Instructions

1. Preheat the oven to 170C.
2. Cream together the butter and sugar until pale.
3. Add the egg and mix until well combined.
4. In a small bowl add the cocoa powder, food colouring, vanilla and blackberry juice. Mix until combined. Add to the egg mixture. 
5. Add the vinegar to the milk and add in alternation with the flour to the batter. 
6. Finally put in salt and the bicarb.
7. Mix until everything is combined. Bake in the oven for 20 minutes.
8. While the cakes are cooling, make the frosting. Add the icing sugar and butter and mix until it looks like breadcrumbs.  Add the cream cheese and mix, add the milk to allow everything to combine.
9. Use a star tip in your piping bag. Stripe your food colouring of choice on the sides on the piping bag,  and spoon in the frosting.
10. Swirl the frosting over the cooled cakes and add a blackberry to each.
11. Enjoy!

Showstopper Blackberry Forest Gateau

Serves 12

Ingredients 

For the sponge:

6 Large Eggs

150g Caster Sugar

100g Self-Raising Flour

50g Raw Cocoa Powder

For the filling:

850g Blackberries

300g Caster Sugar

1 Lemon, Juiced

4tbsp Cornflour

1/2 tsp Blackberry essence 

1/2 teaspoon Monin Blackberry syrup 

750ml whipped cream

For the decoration:

150g Dark Chocolate 

75g White Chocolate

100g Blackberries

Instructions

Start by cooking the blackberry jam: 

1. In a large saucepan add the blackberries, sugar and lemon and heat on low until the sugar is dissolved.
2. In a small bowl add the cornflour, and 4tbsp of the juice from the pan.  Stir to combine and add the pan.
3. Keep mixing until the cornflour is dispersed add the essence and syrup.
4. Bring to the boil, and stir.
5. Pour into a shallow dish and cool.

Make the chocolate bark:

1. Line a cookie sheet with a non stick sheet. ( I use this: Non-Stick-Icing-Sheet )
2. Melt the dark chocolate slowly over a ban-marie stir constantly.
3. Meanwhile, melt the white chocolate in intervals of 15 seconds in the microwave stir in-between.
4. Pour the chocolate over the sheet and lever to your preference. 
5. Spoon the white chocolate over in random blobs.  Take a knife and swirl until desired marbled effect.
6. Place in the fridge for 2 hours.
7. Take the bark out of the fridge and smash up into shards.

Make the chocolate sponge:

1. Grease 4 20.5cm round cake tins or 2 23cm and cut each cake in half after baking.
2. Heat the oven to 180C. 
3. Break the eggs into a large bow along with the sugar and mix on high until doubled in size and lighter in colour.
4. Sift the flour and cocoa powder and fold into the egg and sugar mixture.
5. Divide the mixture between the prepared tins.
6. Cook for 15 minutes and allow to cool throughly. 

Decorating the cake:

1. Once the cake is cooled, whip your cream to soft peaks.
2. Place your first layer onto a icing turntable ( I use this: Icing-Turntable )
3. Add a generous layer of jam, and then cream.  Repeat this twice.
4. Add the top layer, and add leave the cake to set for 20 minutes.
5. Cover the sides and top with the rest of the whipped cream.
6. Add your shards of chocolate to cover the sides of the cake.
7. Add blackberries to the top.
8. Enjoy!

Must Have Tomato Pasta Sauce

Ingredients 

2 x 400g tins of chopped tomatoes

2 cloves of garlic, peeled

1 teaspoon of tomato puree

1 teaspoon of granulated sugar

1 heaped teaspoon of sundried tomato paste

1tbsp olive oil

pinch of salt and pepper

Instructions

1. Add the oil and the garlic cloves and cook for a minute, or until the garlic cloves look softer.
2. Pour the tins of chopped tomatoes, tomato puree, sugar, salt, pepper and sundried tomato paste.
3. Bring to a Simmer and cook for 1 hour. 
4. Add basil and place on any pasta or chicken dish. 

How to grow your own vegetables

Part 3: Onions

Onions are the most useful and popular vegetable in the kitchen, and growing them in your garden is easy and makes sure you have plenty on hand.

Onions can be grown from seed or from small bulbs called sets. Onions need an open sunny site to grow. 

For White onions:

• Plant in humus-rich, moist but well drained soil in a sunny position.  
• Lay onions out to dry a day before harvesting.
• Make sure your planting area is well prepared beforehand in a necessary amount of compost fertiliser. 
• Water plants well before planting out and afterwards if the soil seems dry.
• Remove plants from soil by pushing through from the underside. 

For Red onions:

• Plant outside, spacing 15cm (16in) apart in rows 30cm (12in) apart in humus-rich, moist but well drained fertile soil.
• Water well if the weather is dry.
• Again, Make sure your planting area is well prepared beforehand in a necessary amount of compost fertiliser. 
• Water plants well before planting out and afterwards if the soil seems dry.
• Remove plants from soil by pushing through from the underside.

Caramlised Crispy Brussel Sprouts

I will find any excuse to use brussel sprouts at this time of the year, they are my all time favourite vegetable.  These crisp brussels are perfect paired with a seared fillet steak or as a great tapas before your main meal.  In whatever way you say them i'm sure they'll be gone in minutes or even seconds.

Ingredients 

250g Brussel sprouts 

25g of butter

Pinch of salt and pepper

25g Parmesan cheese

Instructions

1. Melt the butter in a pan.
2. Wash and remove the outer leafs of the brussels and chop in half.
3. Once the butter has melted add the brussels cut side down to the hot butter. Fry for 2 minutes.
4. Meanwhile grate some parmesan cheese.
5. Toss the brussels around and fry for another 2 minutes.
6. Once the brussels have a crispy brown outer layer place them in your serving dish and sprinkle with salt and pepper and a generous amount of parmesan cheese.
7. Enjoy!!

Caramilised Tuna Steaks

Ingredients 

2x tuna steak

1tbsp Soy Sauce

1tbsp olive oil

1tbsp soft brown sugar

1/2tbsp lime juice

1 garlic clove, peeled and sliced

1 thumb sized ginger, peeled and sliced

Instructions

1. Place the tuna steaks in a dish.
2. Add all the ingredients over the tuna steaks and leave to marinate for at least 2 hours.
3. Heat a small bit of butter in a pan and add the tuna and fry on high each side for 2-3 minutes.   Depending how pink you want your steaks.
4. Add the marinade to the pan and heat on high until it starts to bubble.
5. Serve with fresh vegetables and a drizzle of the sauce.
6. Enjoy!

Desriable Elderberry and Blackberry Cordial

Ingredients 

45g Elderberries

115g Blackberries

150g Caster Sugar

1 Teaspoon Lemon juice

1/2tbsp Red Wine Vinegar 

200ml Water

Instructions

1. Add all the ingredients into a pan and heat on low, stir occasionally. 
2. Once the majority of the berries have burst, push it through a fine sieve over a bowl.
3. Add 200ml of water to the pulp to make sure all the juices have been sieved.
4. Place into a air tight bottle and it will keep up to 2 months.  Once opened store in fridge. 

Heartwarming Italian Meatballs

Ingredients 

For the meatballs:

200g  minced beef

200g minced pork

1 teaspoon italian herb seasoning

pinch of salt & pepper

2tbsp grated Parmesan cheese, plus extra to serve

For the pasta sauce:

2 x 400g tins of chopped tomatoes

250g of roasted on the vine cherry tomatoes

2 cloves of garlic, peeled

1tbsp spicy chorizo, chopped

1 teaspoon of tomato puree

1 teaspoon of granulated sugar

1tbsp olive oil

pinch of salt and pepper

Instructions

1. Place all the meatball ingredients into a large bowl and mix to combine.
2. Heat a large pan with oil.
3. Mould your meatballs into the size of golf balls, a ice cream scoop works wonders.
4. Place your meatballs into the warm oil and cover with a lid and cook on low for 1 hour.
5. Meanwhile, you can start cooking your tomato pasta sauce.
6. Preheat the oven to 190C, and arrange your cherry tomatoes in a roasting dish, and cook for 20 10 minutes, or until split.
7. Add the oil and the garlic cloves and cook for a minute, or until the garlic cloves look softer.
8. Pour the tins of chopped tomatoes, tomato puree, sugar and seasoning.
9. Bring to a Simmer and cook for 1 hour. Once your cherry tomatoes are cooked take the off the vine and place them into your sauce, if you prefer a smoother sauce, blend them up just before you put them in.
10. Once you meatballs are cooked place them into your pasta sauce and let them combine with the sauce for 5-10 minutes.
11. Meanwhile, boil your pasta.
12. Put everything to together on a plate, grate over some more Parmesan and serve!

Irrestible Banana Bread

Ingredients

220g plain flour

1/2 teaspoon of baking powder

75g caster sugar 

80g brown sugar 

1 1/2 teaspoon ground cinnamon, plus extra for decorating

1 teaspoon of vanilla extract 

2 eggs

125ml vegetable oil

3 mashed bananas 

Demerara sugar, to decorate 

chopped walnuts, to decorate

Instructions

1. Preheat your oven to 160C.
2. Grease a loaf tin and line with greaseproof paper.
3. In a large bowl, combine the flour, baking powder, both sugars, cinnamon and vanilla extract. 
4. Make a well in the centre, add the eggs, vegetable oil and the mashed bananas and mix until combined.
5. Pour the batter into the loaf tin. Sprinkle cinnamon, Demerara sugar and walnuts over the top.
6. Cook in the oven for 60 minutes.

Flavoured Double Chocolate Twirled Cake

Marble cakes, such intricate and memorising masterpieces. To me they have always stuck in my mind as a childhood favourite, because what is not to love about them? It's the best of both worlds.. vanilla and chocolate. For any chocolate lover this is a MUST HAVE as it takes on both a rich, sharp chocolate and a simply sweet chocolate.  

Ingredients

For the cake:

250g Unsalted Butter

250g Caster Sugar

250g Self-Raising Flour

4 Large Eggs

1 Tablespoon Raw Cocoa Powder

1 Teaspoon of French Almond Extract

75g Green & Blacks Dark Chocolate

75g Green & Blacks White Chocolate

Splash of Grand Marnier

1 Tablespoon of Orange Zest

For the frosting:

25g Butter

15g Raw Cocoa Powder

2 tbsp Milk

100g Icing Sugar

Instructions

1. Preheat the oven to 190C.
2. In a electric mixer blend the butter till smoth. Then add the sugar until slightly pale and thick.
3. Add one egg at each time and blend well. If it looks a little split add a sprinkle of flour for each egg.
4. Add the flour and a pinch of salt and blend until just combined. 
5. Transfer half of the mix into another bowl.
6. Melt the chocolate over a bain-marie. Allow to cool for a minute. 
7. Add the raw cocoa powder,melted dark, the Grand Marnier and orange zest chocolate to one bowl.
8. Add the french almond extract to the other bowl. 
9. Add the mixture randomly into a greased loaf tin and swirl around with a knife. (You may not need all the mixture as this cake will rise)
10. Cook for 40-50 minutes.  Keep an eye on this loaf as all ovens vary. *
11. While the cake is cooling melt the butter in a pan, once it has melted add the raw cocoa powder and mix until smooth. Take it off the heat an add the icing sugar and milk and blend until combined.
12. Once the cake is cooled, drizzle over the top.

* You could even do this in a cupcake/muffin form which I have done many of time.  Just cook for 20 minutes!