Two Original Ways With Autumn Pumpkins (and neither of which are soup!)

Okay, so I get that for many of you that Autumn is just the stepping stone to Christmas but it is still my all-time favourite season. Clearly every fashion, makeup and food trend-setter appears to love it just as much as me: my Instagram feed has been laden with autumnal-themed posts - all of which flaunting the warm, russet hues that seem to sum up this time of year.



And I just cannot seem to resist those pumpkins at the farmer’s market! Needless to say, I went a little overboard this year and found myself with a surplus of the orange beauties. I've made soup in previous years but fancied something a little different this time (after all, there’s only so much soup one person can eat). I decided on two very different recipes this year - one a little naughty and another on the lighter side.

 

The Angel: Smokey Pumpkin Burgers 

 

 Makes 4-6

 

Ingredients:

 

½ medium pumpkin - sliced in to large wedges
2 garlic cloves, whole
1 can chickpeas (I used dark for added flavour and colour)
1 medium egg
Juice of ½ lemon
½ red pepper, roughly chopped
½ tsp smoked paprika
½ tsp dried chilli flakes
½ tsp nutmeg
Large pinch of salt and pepper
Olive oil for roasting
200g dried soya protein mince (or oats/cooked quinoa/breadcrumbs – anything to soak up some of the moisture from the cooked pumpkin)

Method:

 

Roast the pumpkin wedges in the oven with a little olive oil at 180C for 30 minutes. Once soft, leave to cool slightly before removing the flesh from the skin and adding to a food processor  along with the garlic, lemon juice, chilli, seasoning, nutmeg and red pepper (for those with a trusty Nutribullet – you can use that instead).  

Drain the chickpeas and add them to the mixture along with the egg. Blitz for a few seconds until the mixture is just smooth then transfer to a bowl and stir in the protein (or whichever option you chose to act as the ‘soaker-upper’). 

Leave to firm in the fridge for 15-30 minutes then spoon the mixture into an oiled pan and fry for around 5 minutes on each side. You want the pan to be on a medium-low heat and turn only once to avoid them breaking apart. 

I served my burgers in gluten-free buns with salad and a ring of fried and caramelised onions.

The Devil: Creamy Pumpkin Pasta Sauce

 

Serves 4

 

Ingredients:

750g pumpkin flesh, de-seeded, peeled (or scooped) and roughly chopped
120ml single cream
35g Parmesan cheese, plus extra for serving
3 garlic cloves, whole
Large knob of salted butter
Salt and pepper to taste

 

Method:

 

Steam the pumpkin flesh in a covered saucepan using a lotus steamer over a small amount of water (around 125ml) for around 10 minutes or until tender. 

If you don’t have a lotus steamer, you can use a metal sieve that fits in a saucepan with the lid on but I would highly recommend buying one if you don’t have one. John Lewis stocks them or IKEA have a similar one that is a little cheaper.

After around 7 minutes, add the garlic cloves so that they can steam along with the pumpkin. Once the pumpkin is tender, remove it and allow it to cool before adding it to a mixer (yes, I used the Nutribullet yet again – I just love how versatile it is!). 

Blend single cream, parmesan, butter and salt and pepper – adding the pumpkin gradually while blending to a smooth mixture. 

This sauce can then be simply stirred through cooked pasta for an ultra rich, creamy pasta sauce.
To serve: Extra pumpkin (sautéed in butter) with pecans, sage and Anduja sausage (for a spicy, meaty kick).

So there you have it - two simple but original uses for autumn pumpkins. And a word of advice...be very careful when peeling the skin of a pumpkin: I have the scars to remind me just how easy it is to slip with the knife and I very quickly switched to scooping instead. Ouch!

Four Skincare Faves from The Body Shop

My younger self would associate The Bodyshop with fuzzy peach shower gel, playdough soap and white musk perfume. But in more modern times they have really stepped up their game with impressive skincare and makeup ranges that rival the high street and, in some cases, even luxury brands. 

I have chosen my four favourite skincare items from three different ranges. Two of them are items that I buy in bulk so as to avoid the dreaded ‘panic repurchase’ – you know, when you realise that you’ve run out of product and can’t face to go even one day without it. And to replenish my stocks, I take full advantage of the 3 for 2 deals that are repeatedly cropping up in store.

Camomile Silky Cleansing Oil - £11 for 200ml

 

There is a reason this one is a best-seller. I have used many high end cleansing oils and balms in my time – most of which are three times the price - and I must say that this oil outshines them all! I use it as the first step, to remove makeup, in my double cleansing routine. It manages to melt away even the most stubborn of waterproof mascaras in an instant, leaving skin feeling clean and fresh. I use around 2 pumps – 3 if I’m sporting a generous amount of eye makeup – and massage it in to my skin for a few minutes. I then wash it off with warm water and follow with a second cleanser (at the moment I’m using one from Aesop). This is the first of my two ‘bulk buy’ items mentioned above and I defy you to feel differently once you try it.

Vitamin E Moisture Serum - £13 for 30ml

Another best-seller and bulk buy item number two! This is a fuss-free, yet effective serum that performs exactly how you would expect. It glides over skin and works with any moisturiser you place on top to keep skin feeling plump and smooth all day. If for some reason I forget to use this, I find that even with a rich moisturiser, my makeup starts to crack and flake by the end of the day (no, not a great look). It is also great for sensitive skin as it doesn’t have any harsh scents.

Seaweed Mattifying Day Cream - £12 for 50ml

There is not much I can say with regards to this product besides -- if you have oily skin, this is the moisturiser for you. I am not particularly oily but I do find that by the end of a warm or humid day I can have a tendency to look like a bit of a grease-monster. This moisturiser works well under makeup as it balance excess sebum and gives a matte, shine-free complexion whilst still moisturising dry areas. It works particularly well when layered on top of the Vitamin E Serum (above) and yes, you guessed it - this is quite rightly another of their best-sellers.

Vitamin E Overnight Serum in Oil – £15 for 28ml 

 

A non-greasy, lightweight oil infused with vitamin E, as well as sesame and wheatgerm oils. I like to pat a few drops of this in to my skin at night time after my cleanser/toner and I find that it leaves my skin looking rested and glowing the following morning. Because it combines the powers of both oil and serum, it can be layered with other products; if I’m feeling particularly dry one evening, I follow it immediately with a small amount of nourishing moisturiser (such as the one by Eucerin featured in my Winter Skincare post) for an extra moisture hit.


Let me know if you have tried any of my faves and if there are any that you think I may have missed.

The Creamiest Tomato Soup (that’s also vegan and gluten-free – astonishingly!)

There is nothing more comforting than a bowl of steaming tomato soup on a wet and miserable day. And whilst we are now in to the summer months in England, Mother Nature clearly didn’t get the memo!
I wanted to replicate that old classic tomato soup that we all know and love from Mr Heinz. It’s creamy and smooth, and very ‘tomatoey’ but also on the sweeter side.




As I try not to consume too many animal fats, I wanted to find an alternative to cream. Having recently enjoyed a delicious cashew cream dessert from a local deli I immediately knew that cashew nuts were going to be my new favourite super ingredient (sorry coconut, we had some good times together, but it’s time to move on).

Makes 4 starter-sized bowls

 

Ingredients:

1kg vine tomatoes (I used a mixture of larger vine tomatoes as well as piccolo for their sweetness)
2 medium carrots, diced
3-4 cloves of garlic
1tsp olive oil
8 – 10 raisins (for sweetness)
60g raw cashews
250ml vegetable stock (1 tsp of this bouillon from Marigold mixed with boiling water is a great vegan alternative to fresh stock) 

Salt and pepper to taste

 

Method:

Preheat oven to 160C/gas mark 4. Halve any larger tomatoes and place in a baking tray with the carrot and smaller tomatoes. Season with salt and pepper, drizzle with olive oil and bake in the oven for 30-40 minutes. After that time, the tomatoes should be soft but not caramelised. Add the cashews, garlic and raisins. Bake for a further 10-15 minutes, until the cashew nuts are golden. 

Heat the stock until just warm. Ladle half the ingredients in to a mixer (I used my Nutribullet – yet again!) and mix with half of the stock until smooth. Empty the soup to a container or pan and blend the other half of the mixture with the rest of the stock. I use the remaining stock to deglaze the roating tin to achieve maximum flavour potential. Either heat the soup through and eat immediately or store in the fridge for up to four days.

To make soups extra special – or just a little more exciting – I like to top them with flavoursome ingredients. Here, I fried field mushrooms with black kale and garlic and also included some roasted cashews.

Now, my husband enjoys dunking a great hunk of crusty bread, which doesn’t exactly follow the gluten-free trend, but then again I’m not sure he has cottoned on that this soup is fit for even the strictest of vegans (shhhhh)!

Sprucing Up Old G Plan Dining Chairs

My beloved G Plan dining chairs were an awesome find from The Modern Show last year held at Dulwich College, SE London. I wasn’t necessarily in the market for new dining chairs but as soon as I saw the perfect mix of teak and dark wood I knew I had to have them! Luckily, my husband and I had travelled in his roomy work van so our impromptu purchase didn’t incur any hefty delivery charges.

The only thing I didn’t love about them was the original fabric that was covering each of the seats: a rather itchy cord material in dark grey with large white spots (extremely retro, but not in a good way).  I knew that re-covering them would be a fairly simple job and I have been textile hunting ever since.

And then there I was in John Lewis last week, just browsing in the haberdashery (as you do), when I saw it...An art deco style fan patterned fabric in navy. It had a slight stretch to it too which is great quality to look for when re-upholstering. It wasn’t a bad price either at £10 per meter (especially as I only needed one).

To cover 4 chairs:

 

1m fabric
Scissors
Slotted screwdriver
Staple gun
Staples (13/6mm)

I began by using a screwdriver to release the screws and remove the seats. I was going to get rid of the old fabric but decided against it as I didn’t know what condition the padding would be in underneath and had visions of being covered in stuffing.

I trimmed around the seat, following the contours, leaving about 5-7cm clearance. I then made two small cuts at each ‘corner’ and fixed these with a staple.

To keep the fabric from bunching, I placed a loose staple to attach the fabric at the centre of each of the sides. Working out from that centre point towards each corner, I used the ‘stretch and pleat’ method, stapling as I went. If I noticed some gaping then I simply cut a vertical slit (4cm) in the excess fabric so that it could be easily overlapped and fixed with a staple.

I worked my way round in the same way – working from the centre, out to the corners – stretching, pleating and stapling as I went. I then checked that everything looked smooth and not ‘bunched’ from the top of the seat and threw in some extra staples for good measure.

I re-attached the seats by inserting and tightening the screws. (I removed the screws again shortly after, as I wanted to trim away the excess material that wasn’t visible at all but was driving me crazy because ‘I knew it was there’ and re-attached them for the second time).

So there you go – easy! Just three more chairs to go...

The Wedding Detox - Store Cupboard Ingredients for Healthy Eating

In the months leading up to my wedding I did what most brides to and began to be more disciplined with my calorie intake and decided to exercise a little more frequently (I even took part in ‘boot camp’ style classes early on a Saturday morning). I was fairly happy with my figure to begin with and didn’t want to make any drastic changes, especially as my dress had been altered to fit like a glove, but knew that this was the one day when I wanted to look and feel at my absolute best.

In the final week before the big day I decided to follow a detox plan by Dietitian, Juliette Kellow. I had discovered it quite a few months earlier and remembered having some noticeable results; I’d lost a few pounds, felt lighter and trimmer, my skin was clearer and I seemed to have lots more energy. All boxes ticked!

I would like to highlight that this isn’t one of those crazy ‘eat nothing but pepper and lemon juice for three weeks’ fads that had been very popular a few years ago (mainly because of a particularly bootylicious babe that shall remain unnamed!). It is intended to be followed for only seven days and shouldn’t leave you short of nutrients as all of the components are natural, wholesome food sources. It’s pretty easy to follow as it’s separated in to ‘foods to include’ and ‘foods to avoid’ (red meat, caffeine and alcohol to name a few – ouch! But hey, it’s only seven days). The ‘foods to include’ list is quite extensive and incorporates a mix of fresh produce as well as dried and canned ingredients.

If you’re looking to detox then take a look, but I’d like to run through some of the elements of the plan that I still consider ‘essentials’ in my day-to-day diet.  I found these items to be extremely versatile, and always having them stored in the pantry means that I’m never too far from a healthy meal – so no excuses!

Nuts and seeds – My favourites are cashews and almonds but all variations are great. Add them to stir fries, as salad toppings, or roasted and enjoyed as a snack. Flax seeds are a good alternative to Chia seeds when added to smoothies and cereals. Nut butters are also a favourite for thickening smoothies and adding protein.

Brown rice – including pasta and noodles made from brown rice flour. The possibilities are endless.

Pulses and beans – dried or canned (in water only, not brine). These can be the main protein source for a soup or curry, or blended and made in to a dip. Try roasting chickpeas in spices like I did here.

Canned vegetables – A humble can of tomatoes can be the basis of a sauce for pretty much any meal; chilli, lasagne, curry, pasta, soup. These canned sweet cherry tomatoes are a little pricier, but well worth it!

Honey – as sugar is on the ‘avoid’ list, honey is the next best thing. I like to include Manuka honey in teas, salad dressings and sauces (and anywhere else you would normally add a pinch of sugar). It doesn’t have to be Manuka, but I like added benefits that come with it.

Coconut Oil – A wonder ingredient. Full stop.

Rye Bread - This is a great alternative to bread made from wheat. It does take some getting used to but it's nice and filling - and better once toasted and topped with avocado and salmon, or with peanut butter. It can be a vessel for both sweet or savoury fillings.

Stock and spices – When cooking, I use lots of fresh and dried herbs and spices. I try to avoid using large amounts of salt – although I do use pink Himalayan salt – but don’t want my food to be lacking in flavour. These Kallo vegetable stock cubes are great as they are organic and low in sodium. A can of coconut milk is another cupboard hero of mine.


I do, of course, shop for fresh ingredients every few days but when doing a ‘big shop’ I like to buy two of every item mentioned above so that I know have the basis of a healthy meal to hand.

Let me know what your store cupboard heroes are.

Instant Bread and Butter Pickle

This is a great recipe for those who are new to pickling and aren’t necessarily interested in being in it for the long haul; if you want to enjoy pickles but haven’t had the forethought to plan a few months ahead. The recipe came about because I was having friends over for a BBQ pulled pork feast and decided last minute to make this as an accompaniment (I also added a whole chilli as I wanted to spice things up a bit). This pickle is very versatile and can also be enjoyed in an array of sandwiches, with cold meats and cheese, or - as the name suggests – simply paired with bread and butter.

Ingredients:

 

Half white cabbage, chopped
½ cucumber, sliced
1 whole red chilli, sliced
1 red onion, sliced
4 cloves garlic, chopped
1 tbsp grain mustard
3 tbsp vinegar (any, except balsamic)
3 tbsp water
1 tbsp sugar

 

Method:

 

Add all of the ingredients to a pan and cook on high heat until the liquid begins to boil. Place a lid on top and turn down the heat to low. Cook for 10-12 minutes, checking from time to time that there still remains a small amount of liquid at the bottom of the pan (this will stop the vegetables from burning). If needed, add another tbsp of water. Once the cabbage is tender and can be easily pierced with a knife, turn the heat off and leave the lid on whilst the pickle cools. Transfer to a jar or container and refrigerate until ready to use. It will keep in the fridge for around 5 days.

Gooey Chocolate Brownies (With an Easter Twist)

These gooey brownies are extremely easy to make and taste amazing! If you are feeling creative, try topping some them with flaky nests. I have to admit, they were slightly fiddly, but were well worth the effort as they looked great and tasted extra chocolaty.


Makes 2 small trays (around 18 brownies)

 

Ingredients:

200g caster sugar
125g salted butter, melted
30g cocoa powder
½ tsp vanilla extract
2 medium eggs
110g plain flour
¼ tsp baking powder

 

For the Nests:

3 Cadbury’s Flake bars
1 pack Milkybar Mini Eggs
30g dark chocolate, melted

 

Method:

Begin by lining a deep tray 20cm x 10cm with greaseproof paper (I used two 10 x 10 trays which worked fine too). When lining trays, I find it easier to cut a piece of greaseproof slightly larger than the area needed and then cut a small incision from each corner (at 45 degrees) towards the middle of the paper.  This will help when placing the paper inside, as each corner can then be overlapped to fit snugly in to the corners of the tray. 

Once the mixture has been made, a little blob on each corner of the tray will help to hold the lining in place and stop it from sliding around. Preheat the oven to 180C and weigh out all of the ingredients so that the mixing process is quick and efficient. 

Add the sugar and butter to a mixing bowl and using an electric mixer, beat until light and fluffy. Add the cocoa powder, vanilla, and eggs - one at a time - continue to mix on high speed until you have a smooth mixture.

Add the baking powder to the flour and fold in with a spatula or wooden spoon. 

Pour the mixture in to the tray and then even it out with the back of a spatula. Bake in the oven for 20-25 minutes.

The longer you leave them, the more ‘set’ they will be once cool. I personally prefer a gooey brownie so I opt for just 20 minutes. Remove from the oven and when slightly cool, place in the fridge until ready to use.

Whilst the brownies are baking, make the nests. Simply melt the dark chocolate and cut the flake bars length ways to create long, thin ‘shards’. I think that dark chocolate works best here for adhering as it dries quickly and is less temperamental when melting. But by all means, use milk chocolate if you want the joins to be less obvious (and don’t go thinking that you can use any wastage from the Flakes; the stuff just will not melt! Which leaves me wondering - why the hell not?)

Place some of the shards in a small triangular(ish) shape. Dip the ends in melted chocolate to allow them to stick together. Then dip the bottom of the eggs in the chocolate and place them on top of the triangle base.

Add extra flakes wherever you need more support, using the ‘dip and stick’ method. 

These should be refrigerated until the chocolate ‘glue’ has set. Once the brownies are completely cool, slice them in to even squares and use a fish slice to lift and place the nests on top. You can use the chocolate ‘glue’ here too so that the nests don’t topple off.

You can make these a few days ahead and leave them refrigerated in an airtight container. You will of course then have to avoid the temptation to eat them before intended.

Happy Easter everyone!

Easy Peasy Cheat's Crème Patisserie

This is not a pastry cream that the French would be proud of, but it’s quick, easy, and will happen on your first attempt (yes, I have been through many boxes of eggs before trying to achieve custard that doesn’t resemble something I could eat on toast for breakfast).

Ingredients:

250ml whole milk

50ml single cream

80g caster sugar
2 egg yolks, plus...
1 whole egg
2 tbsp corn flour
1 tsp vanilla extract (not pods, unless you want the seeds to be visible)
 

Method:

Start by heating a small pan of water (around 3cm deep) on a medium heat. The water should be at a rolling - not fierce - boil. Then away from the heat, in a metal bowl that is large enough to rest on top of the pan, whisk the ingredients together. It MUST be a metal bowl as the heat that is retained by the metal is what helps cook the eggs later on.

Place the bowl on top of the pan and stir slowly and continuously with the whisk while the heat from the boiling water heats the eggs. You cannot let it sit still for even a few seconds! It will take around 10 minutes for the eggs to cook and for the mixture to become thick custard, but what’s great is that the corn flour will prevent the eggs from overcooking and scrambling. It’s usually overcooking that gives the ‘eggy’ taste.

I will warn you that waiting for the mixture to thicken will feel like an eternity but you will need to keep your wits about you as the mixture will thicken almost in an instant! The second you feel that slight resistance, whisk more briskly for a few seconds to prevent lumps from forming and use an oven mitt or dishcloth to remove the bowl from the heat.

Continue to whisk once removed as the heat from the metal bowl will continue to cook the eggs. Transfer in to a bowl straight away and leave to cool before refrigerating. You will need to cover with cling film to stop a skin forming whilst in the fridge.

You can use this cold custard for many things: custard tarts, doughnuts; or even serve it warm with your favourite dessert. The corn flour helps to stabilise the mixture so re-heating in the oven (for something like Portuguese custard tarts) is not a problem and if reheating on the hob: as long as you whisk until hot, you’ll be fine.

Please comment and let me know if you try this out.