Ingredients:  

1 tablespoon olive oil
1 medium courgette, cut into 1/4-inch slicesÂ
1 medium squash, cut into 1/4-inch slicesÂ
a good handful of sliced mushrooms
a good handful cherry or baby plum tomatoes, cut in half
a pinch of garlic powder
1/2 teaspoon tomato, olive and basil salt
1 teaspoon of Italian seasoning
1 tablespoon of chopped fresh chives (optional) 

Method

1. Heat oil in a non-stick pan over medium-high heat. Cook courgettes, squash and mushrooms in oil for 4 to 5 minutes.

Along with the pinch of garlic powder. I like the powder much better than fresh as I find garlic cooks and burns easily and the powder has all the flavour without the burn!

Stir everything frequently, until vegetables are crisp-tender. 

2. Stir in tomatoes. Sprinkle vegetables with herbs and tomato, olive and basil salt.

Cook 2 to 3 minutes, stirring frequently, just until tomatoes begin to soften. 

Pile into a nice big serving bowl, with some fresh bread and maybe oven baked chicken breast, YUM!

chocolate crispy cakes

I bet there are not many people in the western hemisphere that haven’t tried the odd chocolate crispy cake. They have been a favourite thing to make with children for as long as there have been rice crispies, or children! These ones are a little more adventurous than most as they have bits of yummy dried fruit in them. Great for getting in a little extra fibre (without the kids knowing). They also have the added benefit of looking like little pretty jewels nestling in the paper cases.

Ingredients: 

50g butter
4 tbsp golden syrup
150 g good quality dark or milk chocolate, depending on your preference
75g rice crispies
a handful of dried apricots
a handful of dried blueberries
a handful of banana chips
a handful of sour cherries

Method:

1. Firstly put the banana chips in a plastic bag and give them a little bash with a rolling pin, (kids usually love this job) Then gently melt the butter, syrup and chocolate in a small, heavy pan. Stir in the cornflakes, and all the other ingredients.

2. Place large spoonfuls of the mixture into little paper cakes and top with mini eggs or smarties and leave to set in the refrigerator until hard.

3. Eat with friends & family, enjoy

Veggie Casserole

We are carrying on our spring time recipe theme with this delicious, light casserole. Full of flavour and with enough substance for even the most hardened meat eater! It’s also a fab way to get some of your five a day, and because its meat free (here at the spice market home we are trying to have one veggie night a week)  its really economical too!

Ingredients

FOR THE DUMPLINGS

100g self-rising flour
50g butter at room temperature, cut in pieces
50g mature cheddar , finely grated
1 good pinch of parsley and thyme salt

FOR THE CASSEROLE

3 tbsp  olive oil
3 onions , peeled and sliced thickly
250g small new potatoes , cut in half
1 good pinch of garlic flakes
200g baby carrots , scraped but left whole
2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
600ml boiling vegetable stock
300g white wine
pinch of sugar, brown if possible
½ tsp light soy sauce
200g green beans , trimmed and cut in half
250g chestnut mushrooms , halved if large
200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks
2 tsp cornflower
1/2 to 1 teaspoon of crushed chilli
1 tbsp chives
1 teaspoon of mixed herbs

First make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
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Heat the oil in a large pan over a medium/high-ish heat, then throw in the onions, the chilli, garlic and all the herbs.
Fry for 2-3 minutes till beginning to soften and turn brown.
 Now still working on quite a high heat, add the potatoes and brown them for about 5-7 minutes.
 Add the carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours.
Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes.�
Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a little baby tomato.
Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes.
Stir the cornflower into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently pop the little dumplings on top.
 Cover the pan and simmer gently for about 15 minutes until the dumplings have risen, and the stew is rich and thick.

Yum!

Hot Cross Buns..

This recipe is a great way to use up any hot cross buns that might be going a little dry.
Its absolutly scrummy, and is very easy to make.

Ingredients

5 hot cross buns, all sliced in to two
2 medium eggs
1 vanilla pod
15g (1/2oz) caster sugar
25g (1oz) butter
300ml (1/2 pint) milk
150ml (1/4 pt) single cream
1tsp finely chopped candid Peel Whole (orange & Lemon)

Method

Firstly Preheat oven to 180°C / 350°F / Gas 4.

Then grease a largeish baking dish or tray with a little of the butter.

Spread the sliced buns with the remaining butter and cut them in half diagonally. Arrange them in the dish or tray.

Then whisk the sugar and eggs together.

Gently heat vanilla, the milk and cream in a pan until warm, then remove from the heat and add the egg mixture. Stir until the sugar has dissolved.Remove the vanilla pod, scraping out any yummy insides carefully..

then strain the warm egg mixture over the loaf in the baking dish and leave to soak for about 20 mins.

Just before placing in the oven sprinkle the candid peel over the surface of the pudding.

Transfer the baking dish to the pre-heated oven and bake for around 30 mins until puffed up and golden brown. Serve at once with yummy custard or freash cream, ohhh, delishouis!

Next

Sit back and enjoy.

Simnal Cake

We here at the spice market are getting all geared up for Easter!
A perfect time for a little extra indulgence in our favourite feel good food chocolate and a time to get together and bake with the family.
One of the nicest Easter family traditions in our house is the baking of the Simnal cake, a light fruit cake which is covered in almond paste and often a few well placed little fluffy chick cake decorations courtesy of the kids!
The main ingredients for the cake are white flour, sugar, butter, eggs, fragrant spices, dried fruits, zest and candied peel.
They  were originally a Mothering Sunday tradition, when young girls in service would make one to be taken home to their mothers on their day off. Which is a really sweet idea I think and a tradition I am happy to hand down!
Give it a go there’s nothing to it really and the end results are quite impressive.

Ingredients -
For the almond paste

250g/9oz caster sugar
250g/9oz ground almonds
2 free-range eggs, beaten
1 tsp almond essence

For the cake

175g/6oz butter or margarine
175g/6oz soft brown sugar
3 free-range eggs, beaten
175g/6oz plain flour
pinch salt
½ tsp ground mixed spice
350g/12oz mixed fruit 
55g/2oz chopped up candid Peel
½ lemon, grated zest only
1-2 tbsp apricot jam
1 free-range egg, beaten for glazing

Method-

Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.
Then we make the almond paste, which is quite fun and good for the kids to try.Place the sugar and ground almonds in a bowl.
Add enough beaten egg and mix to a fairly soft consistency.
Add the almond essence and knead for one minute until the paste is smooth and and easy to form.
Roll out a third of the almond paste to make a circle about  18cm/7in in diameter and save  the rest for later.
Now for the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs and then stir in the flour, salt and mixed spice a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
6. Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture so it makes a kind of cakey sandwich. Make sure there is a little dip in the centre so the cake can rise. Bake in the preheated oven for 1¾ hours. You can test its cooked by sticking a skewer in the centre and seeing if it comes away clean. Once its cooked, put it on a wire rack to cool.
Brush the top of the cooled cake with a little of the yummy jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. The 11 balls are to go On the top of the cake, around the edge, these eleven marzipan balls represent the true disciples of Jesus. (Judas is omitted, for obvious reasons.)
8. Place the circle of paste that you have rolled out onto the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.
9. Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. When cooled you can decorate with little chicks or flower decorations. A truly Yummy Easter treat!

spicy mayonnaise

With spring nearly sprung all thoughts, at least here at the spice market lead to sunnier days, snow drops, daffodils and eggs!
Usually the chocolate variety I must add, but this is a fun recipe using the real kind that would be great for a spring time picnic or cosy Sunday tea!

Spicy Egg Mayonnaise

Ingredients:

1. 1/2 a pint of good mayonnaise
2. 1/2 teaspoon of paprika
3. 2 gherkins, chopped finely
4. 1 teaspoon of capers chopped finely
5. 1 teaspoon of tomato puree
6. a good pinch of garlic powder
7. 6 eggs
8. A good pinch of parsley thyme salt
9. small handful Australian  lexia raisins
10. 1 teaspoon curry powder mild 

Method:

Boil the eggs in water for about ten mins until hard boiled, chop them up roughly.
Then simply add all the other ingredients to the mayonnaise and then stir in the eggs, this makes a really delicious toping for sarnies or the basis for really a fab egg salad.

Home-made Mince Pies

One of the best things about Christmas in our opinion…is home made mince pies!
I love the Christmassy smell that permeates through the house when your making them and the lovely feeling (ok and ever so slight smugness) you get sharing them with family and friends.
They also make a lovely home made gift wrapped up in a pretty box.
There are hundreds of mince pies available to buy in the shops but for me they don’t come close to making your own, you can whip up a batch in no time and they also freeze well (you can warm them in the oven gently straight out of the freezer)

For Mince meat:

6oz/175g raisins
4 oz/ 110g sultanas
10 oz/ 275g currants
4 oz/110g candied, mixed peel, finely chopped
6 oz/175g shredded suet (beef or vegetarian)
½ lb/ 250g soft, dark brown sugar
½ tsp freshly grated nutmeg
2 tsp mixed spice
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
1 Bramley or cooking apple, cored and finely chopped, no need to peel
4 tbsp brandy

For Pastry:

200g/7oz plain flour, sifted
40g/1½oz golden caster sugar
75g/2¾oz ground almonds
125g/4½oz unsalted butter, diced
1 large free-range egg, beaten
milk, to glaze

Method For Mincemeat Filling:

Makes 3 X 11b jars of Mincemeat

In a large glass or oven proof bowl combine all the ingredients except the brandy. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight.

The following day, heat the oven to 225°F/120°C/¼ gas. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2½ hours. The suet will have melted but don’t worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time.
Once cool stir the mincemeat again, add the brandy and stir again.
Fill sterilized jars (easily done in the dishwasher, just make sure you don’t put your hand inside them when getting them out) with the cold mincemeat, cover with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place.

Method For Mince Pie Making!:

1. Grease a 12-hole pie or patty tin. Put mincemeat into a bowl and stir.

2. Place the flour, sugar, almonds and butter in a food processor and wizz until resembling breadcrumbs, then slowly add the egg.  Alternatively you can do it the old-fashioned (quite fun!) way by rubbing the butter into the dry ingredients by hand and stir in the egg.

3. Bring the mixture together with your hands, wrap in Clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

4. Cut out another 12 slightly smaller discs or stars if you have a cutter and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.

5. Bake the pies for 20 minutes until golden brown. Sieve a light dusting of icing sugar (snow on top and serve.

Indian Vegetable Curry

This our final recipe for curry week, and we will show you how to make your own homemade light curry sauce from a wonderfull assortment of ingredients. This quick and easy recipe is great for a family meal or an informal get together.

This is a vegetarian curry sauce.

Ingredients

3 tbsp. sunflower oil
3 large red onions, finely chopped
1 bay leaf
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. mustard seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. curry leaves, finely chopped
1 tsp. chili powder
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. ground Jamaican allspice
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper, or less to taste
8 oz. cardoons, peeled and diced
2 cups thick coconut milk
1 cup mangoes
1 tbsp. lime juice

Serves 4.

Method

Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelise. Add spices, herbs and seasoning. Fry for 3 minutes until aromas become strong. Stir occasionally.
Add cardoons. Dry fry for 4 minutes until tender. Add mangoes, coconut milk and lime juice. Bring to a boil. Simmer vigorously for 20 minutes until vegetables are cooked. Liquid should have reduced by half. Stir if needed to prevent burning. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.

Enjoy!

Chicken Curry with Rice

Our latest curry installment is one of my many favourite Indian meals, it originates from a Indian restaurant on Brick Lane in London, I hope you enjoy!

Ingredients

• 3 Chicken Breasts
• 4 Onion
• 3 tsp Garlic paste
• 2 tsp Ginger paste
• 1 tsp Garam masala
• 2 Bay leaf
• 10 Peppercorn
• ½ cup water
• 200g Sour curd
• 8 Red chili
• 4 tbsp White oil
• 2 tsp Ghee
• 1 tbsp Wheat flour
•  Salt

 Serves 4

Method

Cut chicken into pieces. Add bay leaf, black pepper and garam masala to heated oil. Stir fry chicken pieces with the spices. When the water in chicken gets halfway dry add onion and garlic, cook well. In the dried up chicken add a mixture of curd and flour then add water, steam the preparation with 2 cups of water in a pressure cooker for 10 minutes. Heat ghee in a serving spoon with red chili and add to the chicken.

Serve and eat! YUM

Indian Naan Bread

Ingredients

1/2 tsp dried yeast
1 tsp sugar
100 ml lukewarm milk in water
450 g plain flour
1/2 tsp salt
1 tsp baking powder
1 tbsp yogurt, natural and unsweetened
1 large egg, beaten
1 1/2 tbsp oil
2 tsp onion seeds (optional)
1 tbsp ghee or melted butter for brushing
1/2 spice spoon of cumin seeds.

Serves 6

Method

Activate the yeast in a solution of sugar and milk or water. Leave in a warm place for 10-15 minutes until the liquid is frothy. Heat a small frying pan until hot and dry roast the whole spice until they turn dark brown. Course grind using a pestle and mortar.

Sift the flour, salt and baking powder together. Make a well in the center and add the yeast mixture, yogurt, and egg. Combine all of the ingredients by hand to form a soft dough adding more warm water or flour, if required.
Lightly oil a large bowl and put the dough in the center. Cover and keep in a warm place for 5 hours or until the dough has doubled in size. Dust a flat surface with with flour and a punch down the dough for 5 minutes.

Sprinkle the whole spice and onion seeds on the flat surface and coat by rolling the dough ball over the seeds, then divide into 18-20 balls and cover with a moist cloth.

Heat a griddle or a large non stick frying pan on a low heat, also place the grill tray in the center position on a medium heat. Roll out one dough ball on a floured surface to about 15cm circle and pull one side to give naan a tear-shaped appearance. Lift the naan and gently place it in the pan until the underside turns light brown. Remove to the grill area. Place the uncooked side of the naan upwards  on a grill tray and brush with ghee or butter. Grill until the surface puffs up and develops brown flecks. Do this for all the other dough balls.

Serve warm and Enjoy.