Honey & Pepper Braised Radishes

Soft, sweet and buttery with a spicy finish, this recipe for honey & pepper braised radishes will make a wonderful starter, side dish or even a main dish for any vegetable lovers out there.

Soft, sweet and buttery with a spicy finish, this recipe for honey & pepper braised radishes will make a wonderful starter, side dish or even a main dish for any vegetable lovers out there.Who knew that radishes could be the size of a large grapefruit? They come not only in pink but also white and even pitch black… well, I for one didn’t know that’s for sure.

Our first trip to our local farmers market left us very puzzled. We returned home with bags full of weird and wonderful veggies, which to be honest we had no sensible idea for what they were, let alone what to do with them… Using tried and tested methods we deciphered most of them (some are still a mystery to this very day) and as it ended up some of the large black, white and rose-pink “balls” were not swedes or turnips but lovely giant radishes. Normally we would use a radish in our salads but let’s be honest how many salads can two people eat… we had to come up with something else to do with them all…

Soft, sweet and buttery with a spicy finish, this recipe for honey & pepper braised radishes will make a wonderful starter, side dish or even a main dish for any vegetable lovers out there.Soft, sweet and buttery with a spicy finish, this recipe for honey & pepper braised radishes will make a wonderful starter, side dish or even a main dish for any vegetable lovers out there.As the radish cooks, it loses its “bite” as well as some spiciness and becomes sweet. We were surprised just how sweet they can get when cooked on their own but then we started building on it and after a few tries we think we have perfected a dish of braised radishes which delivers the perfect mixture of sweet and sour. How do you do this you may ask, well you are going to need….

Ingredients:

  • 250g radishes
  • 60ml boiling water
  • 25g butter
  • 1tbsp organic honey
  • 1tsp fresh cracked black pepper
  • 1/2tsp salt
  • Splash Worcestershire sauce
  • 3 drops Tabasco sauce (more to taste)
  • Spring onion, to serve

Method:

Wash and, if needed, chop radishes into smaller chunks.

In a heavy bottom pan, melt the butter, once melted add radishes and salt and cook for a minute or two.

Add the boiling water and honey. Cover with lid and cook on a medium heat for 15 minutes, stirring every 5 minutes or so.

Add both the Worcestershire and Tabasco sauce, crack black pepper and cook further until most of the water has evaporated and you are left with a lovely thick honey glaze.

Serve on a plate and spoon the glaze over the top. Finally, finish with finely chopped spring onions.

Enjoy!

Soft, sweet and buttery with a spicy finish, this recipe for honey & pepper braised radishes will make a wonderful starter, side dish or even a main dish for any vegetable lovers out there.

Chickpeas & Pomegranate Salad with Lime Dressing

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…Ingredients:

For the salad

  • 6 sweet colourful baby peppers
  • 1 tin unsalted chickpeas
  • 1 tin black beans
  • 1 large pomegranate
  • Handful of fresh curly parsley

For the dressing

  • 2 limes; juiced / ~40ml lime juice
  • 4tbsp olive oil
  • 1tbsp Dijon mustard
  • 1tbsp raw runny honey

Method:

First let’s prepare the dressing.

Pop all ingredients into salad dressing shaker and mix well.

Put aside and let it “marinate” for a bit.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Now, for the salad itself.

Open both the chickpeas and black beans and drain whatever liquid is in the tin, wash the beans well and then drain again to reduce liquids added to the salad.

Peel and deseed the pomegranate. Pop its fruits into the bowl you intend to mix the salad up in.

Wash and finely slice the baby peppers leaving them in rings.

Finely chop the handful of parsley stalks.

Finally add the drained beans.

Gently mix or toss all ingredients, add dressing to taste and enjoy!

If you are quick enough when dealing with the pomegranate this light meal shouldn’t take you more than 5 minutes to prepare! Lately I am finding that I am going totally mad for pomegranates but I am still searching for the perfect way to peel and de-seed them.

Just in case you are wondering, I didn’t forget about adding salt, pepper or any other spices; it’s just that they simply aren’t needed here. The ingredients and the dressing work together so perfectly that there really isn’t any need for additional flavours.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Foolproof Homemade Ham

Unless you are a vegetarian I bet there is some ham in your fridge most days… after all it is the most popular sandwich filler. Yet why pay shop prices when you can make your own? Real ham, real meat flavour slightly enhanced with spices… perfection!

Foolproof Homemade Ham. It might not be a very sophisticated recipe, there is no brining and no glazing but if you buy a proper quality piece of meat, ideally from your local butcher, you will understand why it is so good. The real taste of meat, slightly enhanced with salt, pepper and garlic… trust me, if the quality of meat is good, this is all you need to make it work.There is a lot of different methods of cooking a ham. Some take more time than others so to get you started lets create a super tasty, totally foolproof homemade ham. It really doesn’t requires a lot of time or effort or many ingredients.

Ingredients:

  • ~2kg pork shoulder off the bone
  • 10 cloves of garlic
  • 1tbs good quality salt
  • 1/2tbs coarse ground pepper

Method:

Preheat the oven to 240C.

Prepare a large roasting tin. (i.e. get it out the cupboard and ready).

Wash and pat dry the pork shoulder.

Peal the garlic cloves and cut them length wise in half.

Using a sharp narrow knife make deep holes in your pork; stuff each of them with a garlic piece making sure the garlic is entirely enclosed inside the meat (any part of garlic left “outside” your pork will potentially burn leaving a bitter taste in its place).

Stab your meat until all the garlic is hidden, try to distribute it around the meat as evenly as possible.

Massage the salt into the meat and allow to rest for 5 min or so.

Sprinkle with pepper and pop into the oven.

Roast at 240C for 30 minutes, then reduce temperature to 180C and let it sit in the oven for additional 2 hours.

When the time is up, remove from the oven and allow it to rest.

Once cooled, it’s time to eat!

Foolproof Homemade Ham. It might not be a very sophisticated recipe, there is no brining and no glazing but if you buy a proper quality piece of meat, ideally from your local butcher, you will understand why it is so good. The real taste of meat, slightly enhanced with salt, pepper and garlic… trust me, if the quality of meat is good, this is all you need to make it work.Foolproof Homemade Ham. It might not be a very sophisticated recipe, there is no brining and no glazing but if you buy a proper quality piece of meat, ideally from your local butcher, you will understand why it is so good. The real taste of meat, slightly enhanced with salt, pepper and garlic… trust me, if the quality of meat is good, this is all you need to make it work.This is a super simple recipe. Normally we will carve a few pieces and have it hot for dinner, treating it like a roast, and then use all the “leftovers” as ham.

It might not be a very sophisticated recipe, there is no brining and no glazing but if you buy a proper quality piece of meat, ideally from your local butcher, you will understand why it is so good. The real taste of meat, slightly enhanced with salt, pepper and garlic… trust me, if the quality of meat is good, this is all you need to make it work.

Have you ever make ham at home?

Foolproof Homemade Ham. It might not be a very sophisticated recipe, there is no brining and no glazing but if you buy a proper quality piece of meat, ideally from your local butcher, you will understand why it is so good. The real taste of meat, slightly enhanced with salt, pepper and garlic… trust me, if the quality of meat is good, this is all you need to make it work.

Greek Tzatziki with a Twist

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick.

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies.  It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 🙂

Ingredients:

  • 250ml Greek yogurt
  • 2 pickled hot chillies
  • 2 garlic cloves
  • 1 large cucumber
  • 1tbsp mayonnaise
  • 1tsp olive oil
  • 1tsp lemon juice
  • 1tsp dry mint
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 1/4tsp smoked paprika

Method:

Wash the cucumber and use a vegetable peeler to cut it into super thin slices. Slice until you hit the seeds, then rotate and start slicing from the other side (avoid slicing the seeded part due to its watery texture). Once sliced, use a sharp knife and chop into smaller pieces. Place in a sieve and sprinkle with salt. Leave to stand so that the salt can help remove as much excess water as possible.

Mince the garlic and finely chop the pickled hot chillies.

In a bowl mix the yogurt, olive oil, lemon juice and one heaped tablespoon of mayonnaise. Make sure all ingredients are well combined.

Drain the cucumber by lightly pressing down on it. Do not over squeeze it but make sure it is as dry as possible.

Add the garlic and chillies to the bowl and mix well.

Add freshly cracked black pepper and the smoked paprika and again mix well.

Finally add the drained cucumber, gently stir it well and place in the fridge for at least 1 hour.

Enjoy!

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)

Do you like Tzatziki sauce?

What’s your favourite go to homemade sauce?

The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick. When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 :-)

What’s Cooking – Fresh Mushroom Soup

What’s Cooking – Fresh Mushroom Soup

I love mushrooms. I think my love for them has its roots in my childhood as every year we would go camping to the woods and one of my favourite activities (in addition to swimming and rolling on a sandy beach by the lake) was mushrooming. Every year we would come home with a car boot filled with dried mushrooms ready for the winter season.

My mum would often cook mushroom soup but it was always based on those dried mushrooms we had picked during the summer. So without even noticing it, it turns out I’ve never had a fresh mushroom soup… until now.

Ingredients for Fresh Mushroom Soup

Ingredients:

  • 300g mushrooms
  • 500g potatoes
  • 2 carrots
  • 2 onions
  • 2l stock, I used a chicken stock from Knorr
  • 1 Knorr Garden Herbs Flavour Pot
  • Salt (optional)
  • Cream (optional)

Method:

Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size.

Place the mushrooms into your cooking pot, add the stock, flavour pot and mix well. I used 2 Knorr stock cubes to make 2 litres of stock (the packaging would advice 4 cubes for this amount of water but I didn’t want my soup to have too strong chicken flavour).

Bring up to a gentle boil and cook for 20 minutes.

After this time remove any scum (if there is any) and add all remaining ingredients.

Cook for further 40 minutes.

After this time you are ready to serve.

Fresh Mushroom Soup in the making

I actually cooked my soup in a Redmond Multicooker (you can read all about it here). If you have one too the cooking instructions are as follows: Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size. Place mushrooms into the bowl, add stock, flavour pot and mix well. Close the lid. Press “Menu” button to select “SOUP” program. Use “Hour/Min” and then “Cooking Time” buttons to set the time of 1 hour. Press “Start”. 40 minutes before the program finishes, re¬move the scum, add vegetables and stir well. Cook until the program finishes.

This is a really light and tasty soup. I think it would work pretty well with a veggie stock, but I simply didn’t have any. Depending on the type of stock you are using you might want to check the salt level and maybe add some if needed. For me it wasn’t necessary as the two cubes of chicken stock had more than enough flavour so I could skip adding any additional salt.

What’s Cooking – My Fresh Mushroom SoupWhat’s Cooking - Fresh Mushroom Soup.

The soup can be served “plain” or with added cream (much better in my opinion).

If you decide to add cream I would suggest adding it just before serving to each bowl; this way your remaining soup will last longer in the fridge.

If the lumps are going to be a problem for you, such as if it is for young children then a quick blast with a blender and bingo you have a type of cream of mushroom soup.

What’s Cooking – Fresh Mushroom Soup.What’s Cooking - Fresh Mushroom Soup

Do you like mushroom soup?

If not, why not? what‘s wrong with you?