The Mum Recipes

Chocolate Date Bread recipe

This is a bread loaf recipe that I use whenever I find myself with some dates. You can chop up your own, or score some candied nuggets as I’ve pictured. I can usually find these boxes of date nuggets at the grocery store around Christmas time, and I stock up. You can find dried dates year round, and this recipe is just as delicious with the food processor dicing up the fruit and adding a little extra sugar.

My family love this for pudding, breakfast, snack and elevensies; it’s not just a Christmas pud, even if it’s perfect for the holidays as well. I’ve often gifted a loaf of this bread to new mums or for parties, because it stays moist for ages if you store it in a ziplock bag before slicing to serve. My daughter calls this my figgy pudding, mostly because it’s always around for tree decorating and accompanied with warm drinks. It’s simply the easiest bread I’ve ever made, and it always garners rave reviews.

I like that this bread requires I put the kettle on. I call it my cuppa tea bread; it starts with making a cuppa, and is usually in the oven by the time I’ve finished it. Strictly speaking, it’s best to let the dates soak for up 45 minutes, until they’re nice and soft, but I usually get away with 20 minutes with the nuggets, and it leaves larger chunks of fruit. If I’ve diced whole, dried dates, I usually make sure I let the dates soak a little longer before I get started with the rest of the dough. That way I’ve softened the skins as much as possible before adding in to bake. Both methods are here, and both are easy, quick and delicious! Happy baking!

You’ll Need:

¾ cup diced dates
1 1/8 cup boiling water
1 ½ tsp baking soda
1 cup white granulated sugar (3/4 cup if using candied date nuggets)
1 ½ TB butter, softened
1 med egg
½ tsp salt
½+ tsp vanilla (up to 1 tsp, to taste)
2 ¼ cup plain white flour (not self-raising)
1 cup chocolate chips
Optional 1/2 cup chopped walnuts

The Method:

Put the kettle on with enough for your cuppa and the cup of water to soak the dates. If you’re using the nuggets, you won’t need to prepare the dates first, but if you’re dicing yourself, have the bits ready for the boiling water. I usually have the food processor whizz up the dates if I’m starting with whole, but you can easily hand chop rough bits. Nuggets are usually candied with sugar, so I reduce the amount of sugar I add to the dough.

Preheat your oven to 300F/150C and grease a loaf pan, 9 x 5 inches is best.

Add the boiling water to the dates and baking soda in a heatproof container, and allow all three to fizz away for about 20-40 minutes. You want the dates to be soft and fluffy, and the water to cool before you add it to the dough.

While your dates soften, cream together the butter and white sugar before beating in the egg.

Check the temperature of the dates after they’ve soaked for 20 minutes, and add to the mixture once you’re happy the dates are soft. Add the salt and vanilla and stir together well with a rubber spatula or wooden spoon.

Add the flour in gradually in three or four batches, ensuring the batter is well mixed.

Add the chocolate chips, and walnuts if you like, and mix in with a few strokes. Try not to over stir and allow the flour to get too stretchy, it’ll make it a bit dense. The chocolate chips may melt a bit while you stir, so not over doing it at this stage will also help keep chips.

Pour the batter into your greased loaf tin and set it in the middle of the oven for one hour.

Once a toothpick slides out clean from the middle, it’s done. I almost never need more than the 1 hour exactly, but all ovens vary.

Allow to cool before removing from the tin and serve in slices. Enjoy!

Tortilla Soup recipe

Pretty much any restaurant that serves Mexican food serves a version of Tortilla Soup. It’s brothy, fragrant and delicately spiced. Most recipes ask you to have a bit of shredded chicken on hand to pour the broth over when serving. I don’t usually have baked or boiled chicken laying around, unless I have a leftover roast that hasn’t been picked bare, so my recipe includes cooking the chicken in the broth. As per the name, tortillas are usually grilled and sliced to top the soup, but I’ve found a handful or corn or flour tortilla chips add the texture, flavour and namesake without the fuss of grilling my own.

If you haven’t tried Mexican soups, you haven’t truly embraced the winter warmer. This is a simple dish, but the depth of flavour may surprise you. Many recipes for tortilla soup have as little as four spices, keeping a clear broth to pour over shredded chicken. I like to incorporate as many vegetables as possible when cooking for my family, so I load this one up with onion, carrot, white beans and tomato. I also thinly slice chicken breast whilst still slightly frozen, and then boil it in the soup to keep it moist and tender, and add natural chicken flavour to the soup. This allows the chicken to begin to shred after boiling away for just twenty minutes or so. It’s an all in one pot, midweek meal that smells and tastes amazing.

You’ll need:

1 teaspoon oil of choice
1 cup chopped onion (I use frozen)
1 teaspoon minced garlic (fresh or dried)
1 cup grated carrot
1 8oz tin diced tomato
1 tin 8oz white/cannellini beans
1 teaspoon coarse salt
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon oregano flakes
1 teaspoon chili powder (optional depending on kids’ heat threshold)
2-3 boneless, skinless chicken breasts
4-6 cups of water
2 cups chopped coriander/cilantro (fresh is best)
Salt and white pepper to taste
1 small bag of corn or flour tortilla chips the break up on top when serving
Optional shredded cheese for serving

The method:

It’s easiest to prepare your chicken first, so that you have clean hands for stirring and adding spices. I like to slice chicken breast when it’s slightly frozen, so this dish is perfect for a packet I’ve had out thawing for dinner. Fresh chicken (or no chicken for the vegetarians) is still perfectly wonderful – I just tend to keep small freezer bags with meal-size portions of chicken and minced beef on hand for meal planning. Slice the chicken against the grain in thin strips. I find this works best for the shredding you want to achieve in a short amount of time.

I like to do this in one pot, so I begin with heating the oil, onions and garlic together over a medium high heat in a large soup pot. After a minute or two, the onions should be translucent and the garlic lightly frying.

Add the grated carrot, tomato and salt, and stir into the mixture. Drain and rinse the beans before adding to the pot.

Once the beans are mixed in, add the dry spices and give it a good stir before allowing it to bubble.

Once the tomato and carrots have softened slightly – 5 minutes or so should do the trick – add the chicken slices and just coat with the mixture.

Add the water straight away to avoid frying the chicken, you want the chicken to be submerged to boil.

Allow the water to come to the boil before adding your chopped coriander.

Once the pot is bubbling nicely, the chicken will go white quickly and the beans will begin to break down. I have been known to add only half of the tin of beans to begin with, and save the second half for later to retain texture, but it’s up to you if you want to add this step.

I allow this soup to boil with the cover on for about 15 minutes before reducing the temperature to a simmer and removing the lid. This helps the chicken to soften and absorb the flavours of the soup.

You can let this simmer for ages, but it’ll be ready after 30 minutes if you’re hungry – even sooner if you just make the broth and pour it over leftover chicken or no chicken at all.

To serve, my kids like this ladled over rice, with a few corn chips broken on top. I love a big, steamy bowl as it is, a couple of corn chips and a small handful of shredded cheese on top. My husband just wants a bowl of soup with a few drops of hot sauce and he’s happy. However you take it, this is a family favourite that offers a Mexican flare and isn’t heavy with refried beans and cheese. It’s veggie packed, bursting with flavour and aroma, and is sure to make your family think you slaved for hours to get such succulent chicken. Buen apetito!

“Thanksgiving” Green Bean Casserole and Sweet Potato Mash

Having only recently returned to the States after a decade-long hiatus from Thanksgiving, I was mildly overwhelmed by the volume of activity involved in this traditional feast. After spending many years basically forgetting about Thursday’s main event, I hadn’t prepared for the flurry that would surround at least four days of stuffing ourselves, and a turkey. Because I’m a glutton for punishment, I also hosted a “Friendsgiving” on the Saturday following the blowout at my parent’s house on Thursday.

That being said, I had nary a moment to snap photos along the way between basting, roasting, caramelising and child herding, so I hope you’ll forgive the lack of step by step pictures this week. What I do have for you though, are three incredibly easy recipes that can be used for a Sunday roast or midweek feast. Trade chicken for the turkey and reduce the time by loads, and you’ll have a dinner to give thanks for – I promise.

Back in the day, a green bean casserole meant tinned beans, condensed cream of mushroom soup and fried crispy onions on top. These days, I prefer to start from scratch to ensure it’s gluten-free and free of wacky preservatives and stabilisers. Not only is it healthier; it’s a million times tastier. My family couldn’t say enough, or eat enough, of this classic side dish with homemade flavour. The sweet potato mash is just my preference to standard white mash, and it adds a lovely sweet balance to the savoury beans and turkey.

Some tips for turkey

For Friendsgiving, I slow roasted a medium-sized turkey coated in honey mustard until it was falling off the bone. At just 110C/225F for 8-10 hours, keep the bird covered with foil and with approximately 2 cups of chicken stock on the bottom of the roasting tin. I add one large onion to the cavity and sprinkle garlic salt to stick to the mustard coating. I started with the breast down and flipped it half way through (4 hours in), increased the heat to 180C/350F and uncovered for the last 15 minutes to crisp the skin. You can do the same with a large chicken, reducing the time to 3-4 hours, for succulent, juicy meat. Always be sure to check the meat is cooked through before serving; all ovens vary!

Green bean casserole and sweet mash

You’ll need:

• 2 medium white onions
• 1 tsp veg oil of choice
• 1 TB salted butter
• 1 tsp balsamic vinegar
• 1 tsp fresh or dried garlic minced
• 2 cups chopped fresh mushroom of choice; I use white
• 2 cups double/heavy cream
• 6-8 cups topped and tailed fresh green beans
• 4 pieces of bacon chopped roughly (optional)
• 3 large sweet potatoes
• 2 TB salted butter
• ½ tsp pumpkin pie spice (cinnamon, allspice, clove and nutmeg)
• ½ TB Greek yogurt or soured cream
• Salt and pepper to taste
• Splash of milk or cream to loosen for preferred texture (optional)

The method:

Begin with slicing the onion into long strips and adding them with the oil to a wide pot over a medium heat. The onions will sweat and begin to brown after a few minutes of little stirring. Once they begin to brown slightly, try to stir more often so they don’t fry instead of sweetening.

After ten to fifteen minutes, you should begin to see them all browning, shrivelling and producing a lovely sweet aroma. You won’t need to add any sugar – these release their own natural sweetness that’s impressive.

Once the onions have produced a nice glaze, add the mushrooms and coat them with it. Add in the balsamic vinegar and a tab of butter. Keep stirring until the mushrooms and onions are well blended.

Add the cream and dried garlic, stirring continuously to avoid scorching the cream. Using a non-stick pan is ideal for this, because sometimes the kids need you urgently and you don’t have time to ruin dinner.

Once the cream has incorporated into the onions and mushrooms and reduced slightly, add the chopped bacon and pour the sauce over a baking tray full of halved green beans.

Bake covered at 180C/350F in the top 1/3 of the oven for approximately 35 minutes, or until the beans are tender. Allow to rest for 5 minutes or more before serving.

For the sweet mash, bake the whole sweet potatoes at 180C/350F for 1 hour, or until they’re running juices. I usually line a tray with foil to avoid clean up of the leaky sugars.

Allow the soft potatoes to cool slightly before scooping into a large bowl and discarding the skins.

Add the butter and smash the potatoes and butter until smooth.

Add the yogurt or soured cream and dry spice and mix thoroughly. Taste your mash to be sure it doesn’t need a splash of milk or cream to loosen the texture.

Serve these green beans and this mash as side dishes to any kind of roast and you won’t be disappointed. With the above method for turkey or chicken, it’s amazing. Once the bird is out of the oven, you can easily make gravy with the remaining stock, but the green beans have a lovely gravy of their own that’s delicious. My family and friends were filled to bursting with these moreish sides. Happy feasting!

Layered enchilada casserole recipe

I grew up in Los Angeles, and Mexican and Latin foods are comfort foods for me. For over a decade, I lived in the UK, outside of London (where there would have been wider choice of ingredients), and I struggled to find the ingredients for most of my favourite dishes. I even imported things like roasted, diced chillies, and chipotle spice via home visits or care packages from my mum. These days, however, even a local Tesco has a good chance of having most of the ingredients for this recipe – the times, they are a’changing.

I am a big fan of enchiladas. They’re especially nice for my husband’s wheat/gluten allergy, as they’re a corn tortilla dish instead of flour. The enchilada sauce (basically watery chili powder) can be bought in a tin or jar, and it saves a step and a pan. You can buy enchilada packs in the supermarket, and it should have corn tortillas and the red enchilada sauce. If you prefer to use Quorn over beef, it’s also vegetarian, and you can also substitute refried beans for meat for the same result.

Most of the time, if you order an enchilada plate in a restaurant, it’s dripping with cheese and sauce, and can be a little overwhelming. This recipe misses none of the flavour, but includes the all-important hidden veg and goes a little easier on the cheese. Casserole presentation allows for several more servings in the baking dish, and is so much easier to put together than trying to roll up each enchilada. I even let the kids help me layering the tortillas, meat, cheese and sauce in assembly line fashion. It’s delicious fun, topped off with a bit of soured cream and salsa or a side salad – the whole family will be coming back for more.

You’ll need:

1 cup chopped white onion (I use frozen)
1 tsp veg oil of choice
½ tsp ground cumin
½ tsp ground coriander
1 tsp fresh or dried garlic minced
½ tsp smoked paprika
½ tsp chipotle pepper powder
1lb lean minced beef
½ cup shredded carrot
1 cup chopped coriander/cilantro (frozen or fresh)
I packet of small corn tortillas (approximately 10-15 used)
1 8oz jar or tin of enchilada sauce (if you can’t find ready-made, it’s pretty easy to make)
3-4 cups shredded mild cheese (Double Gloucestershire and Red Leicester are lovely for this)

The method:

To begin, I add the onions and dry spices to a hot pan with a bit of oil. Once the onions are coated, I add the beef and mix it all together in the pan.

Fry off the mixture, browning the beef and onions together. This will keep the spices from burning and allows the meat to absorb all of those flavours.

Once the beef is mostly browned, add the carrots and coriander with about 1/3 cup of water and reduce heat to simmer.

While the beef simmers and reduces, you can begin to layer the casserole in a baking tray.

Add a couple of tablespoons of the sauce to the bottom of the baking dish before adding a layer of tortillas. I usually cut some of the tortillas in half to fit nicely against the sides.

Add a layer of shredded cheese onto the tortillas, and then a layer of meat, before covering with another layer of tortillas. Top the tortillas with another couple tablespoons of the sauce before the cheese the next time to wet them.

Repeat once or twice, depending the depth of your baking dish. The last layer should be just sauce and cheese, for a nice crispy, gooey cheese top.

Bake uncovered at 180C/350F in the top 1/3 of the oven for approximately 20-25 minutes, or until the top is golden. Allow to rest for 5 minutes or more to cool before serving.

I usually add a dollop of soured cream and some hot sauce to mine, but the kids like it just the way it is!

Midweek Moussaka recipe

Autumn is a great time to try harvest foods like aubergine and make casserole bakes that warm the house. Greek food is something I rarely make at home, preferring to indulge at a restaurant or friend’s home, but this moussaka recipe is hard to resist. Moussaka is a bit like Greek lasagne: usually layered, meaty and loaded with cheese. The béchamel sauce may be daunting, but I’ve made this recipe a mid-week version that will hopefully calm your aversion. Something magical happens in the oven when the sauce thickens and browns across the top – it’s absolutely worth a try.

My family enjoy this dinner so much. I don’t think there’s anything better than sweet and savoury to get kids interested. The meat is browned with cinnamon and balsamic vinegar, and the béchamel is creamy with milk and parmesan cheese. The aubergine, or eggplant, is lightly fried in olive oil, but I use cubes rather than taking the time to thinly slice for layering. The final product is worth every ounce of effort, and I guarantee this moussaka recipe takes less than most. Even if you think you don’t like aubergine, I think you’ll be surprised at how flavourful, hearty and delicate this dish really is.

You’ll need:

2-3 aubergines/eggplants peeled and cubed
2-4 TB olive oil
1 lb minced beef (the leaner the better so you don’t have to drain)
1 cup chopped white onion
½ tsp cinnamon
½ tsp nutmeg
1 tsp garlic granules
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
1 tsp black pepper
1 8oz tin of tomato sauce
¼ cup balsamic vinegar
4 cups warm milk
½ cup salted butter
6 TB all-purpose flour (not self-rising)
1 egg beaten
1-2 cups grated parmesan cheese

The method:

To begin, peel the aubergines and cube them into 3 cm/1 inch cubes. Some say you should salt the aubergine to absorb water … I usually can’t be bothered, but give it a try if your eggplant seems particularly wet.

In a large pan, warm a tablespoon or two of olive oil before adding about half of the aubergine cubes. Be sure to leave space between pieces and fry off in two or three batches. Allow the slightly golden-edged aubergine to rest on kitchen roll while you finish batches and the meat.

Once you’ve spent ten minutes or so lightly frying the cubes, you can reuse the pan for the beef.

Add the chopped onion, minced beef and dry spices to the pan with what remains of the oil and any aubergine bits.

Allow the meat to brown nicely before adding the tomato sauce and balsamic vinegar. Bring to the boil before reducing the heat to a simmer for about 15 minutes. Now is a good time to preheat the oven to 180C/350F.

While the meat simmers and reduces, it’s time for the béchamel sauce.

I begin with using a microwave-safe measuring cup or bowl to warm the milk. Microwaving 3-5 minutes on high should do the trick, but you want to be sure the milk is nearly boiling.

In a non-stick pan, melt the butter and add the flour. I use gluten free, and may use a bit less than stated above, but the roux you create will be thick. Mix well with a rubber spatula until smooth.

Gradually add the hot milk, stirring quickly to smooth into the roux. This sounds intimidating, but it’s really going to come through for you.

Once the milk is fully incorporated into the butter and flour, allow it to lightly boil over a low heat and thicken slightly. Remove from the heat and mix in ½ cup of the parmesan.

Now for the assembly: pour the partially-fried aubergine cubes into the bottom of a large baking dish. Sprinkle about ½ cup of the parmesan cheese over the top of the cubes.

Pour the meat mixture over the aubergine and add another layer of parmesan sprinkle before pouring the beaten egg over the top.

Pour the slightly cooled béchamel sauce over the top and give it a little wiggle to settle the casserole before popping it in the oven.

Bake at 180C/350F for 45 minutes to an hour, or until the top is golden and solid. Allow the dish to cool before serving to preserve the layers, or dish up straight away if you’re not fussed about presentation.

Enjoy!

Easy gluten-free macaroni & cheese recipe

My kids were born in Surrey, and they never learned about Kraft macaroni and cheese. I know there are a lot of families out there that rely heavily on the cupboard staple that is pasta and powdered cheese mix, and I’m not judging. But between a gluten-free husband and processed-food hating children, I’ve found myself making mac-n-cheese from scratch many times. I used to think cheese sauces were terrifying, but this method skips making a roux with butter and flour, and is nearly fail proof.

The whole dish is really quite easy, and can even be a one-pot wonder if you can wait for the pasta to finish and reuse the pot. I go all out (thank goodness for dishwashers) and use one for the pasta, one for the sauce and a baking dish to finish it off. This baking bit is especially nice for partially boiled gluten-free pasta, but is easily skipped if you fully cook standard flour macaroni or shells.

This takes about the same amount of time as the boxed version, I promise, and is a million times tastier. Skip the processed cheese and have a go at making amazing cheese sauce to smother your pasta of choice.

You’ll need:

8 or 10oz dry gluten-free pasta shells or macaroni (I used a corn and quinoa mix shell)
Approximately 6 cups of water for the pasta
1 cup of chicken or vegetable stock
2-3 cups shredded cheese of choice (mature cheddar is especially nice)
1 tablespoon butter
1 cup single cream (or half-n-half if you’re in the US)
1 heaped TB soured cream or crème fraiche
Salt and pepper to taste

The method:

My super speedy method is to begin with getting the water boiling for the pasta in a medium-sized sauce pan. Use the kettle for at least 6 cups of water if you prefer.

In a second small saucepan, bring the chicken or veg stock to a boil. I generally use stock concentrate and kettle water, so about ¼ teaspoon of concentrate to one cup of water.

Add the shredded cheese (I’m super lazy and buy pre-shredded) one handful/cup at a time and stir well into the stock over a medium-low heat. I usually use a non-stick pan and rubber spatula for this job, rather than risk the cheese and cream sticking to the bottom.

Pour in the cream once the stock and cheese are well blended and beginning to reduce, keep stirring.

Once the pasta water has come to a boil, toss the pasta in with a bit of salt and reduce the temperature.

Add the crème fraiche or soured cream to both thicken and temper the flavours of the stock and cheese. Blend well until the mixture is smooth and slightly sluggish to run off the spoon.

Have a taste and add pepper and salt as you please. Also extremely tasty: a light dash of paprika or oregano, if you’re feeling fancy.

The pasta should be cooked by now, so take the sauce off the heat while you drain and rinse the shells or macaroni.

If you were going for the one-pot method, you’d simply rinse the pot and begin on the sauce while the pasta drains, but I do suggest a little sprinkle of oil to keep the pasta from getting too stuck together.

If you’re going all out, drain the pasta whilst it’s al dente and pour it into a baking dish. Again, I go non-stick so I don’t lose any shells to the pan. Finishing the pasta in the sauce makes gluten-free pasta especially tasty, soaking up the flavour.

Pour your creamy gorgeous sauce all over the pasta and give it a good stir to coat every noodle.

You can add the pasta back into the sauce if you’ve been draining for the one-pot method, stir to coat well and add salt and pepper to taste. It’s ready to serve once the pasta is back to temperature. Enjoy!

Bake the pasta with sauce in the oven at 350F/180C for 15-20 minutes, or until you’re too hungry to wait any longer. Feel free to top off the pasta with more shredded cheese if you’re indulgent and like the layer of crisped cheese on top. My son isn’t a fan, so I leave it off.

My kids absolutely gobble this up, and it’s done within 45 minutes with the oven method, 25-20 with stove top only. There’s plenty of protein and calcium, without needing meat, and using gluten-free pasta, we end up with hidden veg! If you like, throw in some frozen peas if you’re doing the oven method, they’ll be cooked and add a bit of sweetness. You can try vegetable pastas too, and different cheeses for more intense flavours … make it your own! I’ve used this cheese sauce over vegetables as well, if you’re not interested in pasta, and it’s lovely. Hope you have fun and enjoy!

Caramelised Onion and Mushroom Stew with Pumpkin Pie Pudding recipe

Autumn has entered full steam, and with all the blustering leaves and windy rains outside, I like to fill the home with warm smells and full bellies. When I have a hankering for French onion soup, but I know I need to feed the kids, I go for this all in one stew that can be made with what I have on hand. You can easily caramelise the onions and mushrooms and then use them as a burger topper, base for a bolognese, marinade for chicken or just a chutney for sandwiches. Yesterday, I wanted to add some rump steak and baby potatoes I had on hand, rather than just adding beef stock to the sweet onions and mushrooms to make soup. The result was a sweet, savoury blend of creamy, tender potatoes and beef.

This is a one pot version that can be done with cubed chicken breast and broccoli with chicken stock in place of the beef, potato and beef stock for this recipe and it’s divine. As I mentioned, the caramelised onions can be used in any number of ways if you want to stop there: allow them to cool and store for up to two weeks in a sealed container in the fridge.

The pumpkin pudding is a crustless version that’s gluten free and baked in ramekins. It’s a five minute mix and into the oven; one of the easiest desserts ever. This time of year, I like to decorate the little pies with dark chocolate chips to make jack-o-lantern faces for the kids.

You’ll need:

2 medium onions (I use one red and onion white)
1 TB vegetable oil of choice
1 TB salted butter
1-2 TB balsamic vinegar
1-2 cups sliced white mushrooms
1 lb cubed beef
10-12 Maris Piper/baby potatoes (I had some leftover from Sunday roast)
1 tsp beef stock concentrate
1 tsp dried oregano
1 tsp dried garlic
1 tsp dried thyme
1-2 cups water
1 cup single cream or half and half
Salt and pepper to taste
1 tin 425g pumpkin puree (available from American sections in larger supermarkets, or you can puree your own pumpkin)
1 tin 396g sweetened condensed milk
2 eggs
1 heaped tsp pumpkin pie spice (nutmeg, clove, cinnamon, salt)

The method:

After 10 to 15 minutes, you should begin to see them all browning, shrivelling and producing a lovely sweet aroma. You won’t need to add any sugar, these release their own natural sweetness that’s impressive.

Once the onions have produced a nice glaze, add the mushrooms and coat them with it. Add in the balsamic vinegar and tab of butter. Keep stirring until the mushrooms and onions are well blended.

The mushrooms stay nice and firm with this treatment, and make an excellent base for bolognese, marinade for creamy chicken, so a lovely burger topper if you stop here. I don’t blame you if the smells drive you to using this right now.

To finish the stew, add cubed beef and coat with the onion and mushroom mixture before allowing to sit and lightly brown. Depending on the quality of beef, I may reduce the temperature significantly at this point and add more water with the beef stock to tenderise.

Before the meat cooks through, add the beef stock, warm water to cover the meat and dry spices.

Next, add the potatoes to the watery pot. I used already cooked Maris Pipers I had on hand, but you can use raw potato if you quarter them and they cook quickly. If you don’t want to fuss with chopping, you can add more water to accommodate the time to cook them through, no problem. Allow the cooked potatoes to boil for at least fifteen minutes to warm through.

Allow the water to reduce by half, exposing the beef and potatoes, before adding the cream. Reduce the heat to avoid scorching, but allow the stew to bubble a bit before giving it a taste. Add salt and pepper to taste.

This shouldn’t take more than an hour from start to finish, with a prolonged simmer in the middle. I love meals that allow me to run after toddlers, maybe even get their bath in while it’s bubbling. This was served with a dollop of soured cream, my daughter’s favourite.

For the pumpkin pudding, preheat the oven to 350F/180C and pull out a medium sized mixing bowl.

Add the pumpkin puree, condensed milk, eggs and dry spice, and whisk together until smooth. I usually use a rubber spatula or fork, but you can use a hand mixer for about a minute if you prefer.

Ladle or spoon the mixture into 6-8 ramekins, about ¾ full. No preparation/grease required.

Bake the pumpkin custard for 20-25 minutes, or until it begins to come away from the edges.

Remove the ramekins from the oven and allow to cool. If you’d like to decorate, use a handful of chocolate chips to fashion a jack-o-lantern while they’re still slightly warm. You can even let the kids help with this super easy dessert!

Warming Beef Stroganoff Stew recipe

This is a recipe that I love to make if I’m craving soft, tender beef and a warm bowl of dinner. I like one pot, one utensil meals. Am I lazy? You bet.

My family are homebodies. I love an afternoon indoors with the children playing and a pot of stew stewing. I found some lovely beef steaks the other day on sale in my local grocery. I had thought of surprising my husband with a grilled steak dinner, but a rain and wind storm threw that plan right out of the window. Instead, I decided to stew up the beef with potatoes, carrots, peas and mushrooms. It’s the kind of stew that can be done midweek; if you only have an hour before dinner and can manage fifteen minutes to get it started, you’ll easily be able to walk away from it until you plate up.

If you’re not a fan of soured cream or crème fraiche to stroganoff the stew, you’ll still have a hearty, flavourful soup, but I think the creaminess and light tang accompany the potatoes perfectly. Traditionally, you’ll find pasta in a stroganoff recipe, but this is my one-pot, gluten-free, family-friendly version.

You’ll need:

1-1.5lb beef steak (approximately two medium-sized steaks) cubed
1 tsp veg or olive oil
1 tsp garlic granules or fresh crushed garlic
1 tsp dried oregano
1 tsp dried thyme
1 tsp beef stock concentrate
1 cup chopped onion (I use frozen)
1 cup chopped/julienned carrot (approximately one medium carrot)
1 cup chopped mushrooms of choice (I finely chop so they disappear and the kids don’t know)
1 cup petit peas (I use frozen)
15-20 baby potatoes (small Maris Pipers)
4 cups of water
½ cup (or more to taste) soured cream or crème fraiche
Salt and pepper to taste

The method:

Using a nice deep pot over a medium-high heat, add the cubed beef, oil and dry spices. Coat the beef with the spices with a quick toss in the pot, and then allow the beef to brown deeply on at least two sides. If the bottom of the pot starts to stick a bit, don’t worry, that’s flavour that will come up with the water.

Once the beef is browned, but not cooked through, add the beef stock concentrate and a splash of water to dissolve. I do this right in the pot and add just enough water to allow me to loosen the concentrate.

Add the onion, carrots and mushroom to the beef and stock mixture and allow the onions to just go translucent; you don’t want the beef to cook completely.

Add the potatoes and peas, then cover with water. Bring the water to the boil and then reduce the heat to medium-low, just enough to maintain a simmer. You can walk away from this for up to 45 minutes, checking occasionally to be sure it’s not sticking to the bottom or needs a top-up of water. I don’t bother peeling my potatoes, and only halve the largest, so I like to give this a while to bubble. If you are pressed for time, you can peel and cube the potatoes and halve the cooking time, but be careful they don’t turn to mash.

Once the potatoes are soft and the broth has reduced by about half, add the soured cream/crème fraiche and turn off the heat. I probably use a little more than ½ cup, but my family all love soured cream on potatoes. The beef is so tender by now, it won’t even need a knife. I’ve shown the kids plate version and my warmer bowl of succulent stroganoff stew to tempt you. This is a simple recipe that absolutely oozes flavor, give it a go!

Shredded coriander (cilantro) chicken recipe

I grew up in California, and I’m pretty sure my first solid food was refried beans. My grandma used to joke that my mother’s first meal outside of the home was at their local Mexican restaurant – a mom & pop kind of place. The owner scooped up my infant mom and sat down with my grandparents, ordered her husband to fetch some refried beans and soft tortilla, and let my mom suck the beans off rolled tortilla while they ate. Home-cooked Southern food is in my Texas-born grandfather’s recipes, and Latin food is a staple I’ve grown up with.

This recipe has been adapted for family life, like so many of mine. I desperately try to balance home-cooked goodness for my family and the desire to let someone else cook. As an essentially lazy cook, I’ve ditched the whole chicken version my family used in days gone by. I go for boneless, skinless breasts and thighs … let the butcher do it! I have made this with a whole chicken, when I was away from home and wanted it ‘just like mom’s’, but I spent so much time scooping out bones and yuck that I got a facial. Using the prepared meat allows you to walk away for ages and never steam your glasses.

You can easily and quickly make this recipe with just one breast (of chicken) if you’re only cooking for two, but I tend to go all out so I have plenty of leftovers. I use this in burritos, nachos, salads, sandwiches – it’s incredibly versatile. If you make a large batch, you can freeze a fair bit for an even easier midweek solution. For this recipe, I gave the kids burritos with a little cheese and soft flour tortillas, I had a taco salad with the meat, cheese and salsa as dressing, and my husband opted for corn tacos. Everyone is happy! Hope you enjoy this as much as we do!

You’ll need:

2 boneless, skinless chicken breasts
2-4 boneless, skinless chicken thighs
1 tsp vegetable oil
1 cup chopped onion (I use frozen)
1 cup chopped red/yellow peppers (I use frozen bell pepper mix with green if tight on time)
1 medium carrot, shredded (about ½ cup if you’re using pre-shredded/julienne)
1 large bunch/2 cups chopped fresh coriander/cilantro (4+ cubes if you’re using frozen)
1 TB minced garlic
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chili powder for heat (optional)
1 tsp salt
½ tsp ground black pepper

For serving:

Tortillas, taco shells, salad, bread rolls or corn chips – your choice.
Shredded cheese to serve with the above as you see fit. I like Red Leicester or Double Gloucester for creaminess.

The method:

I despise chopping onions, so I’m a big fan of frozen chopped onion I can keep on hand. I’ve also found the onion and three pepper blend from the frozen section really useful for this recipe in particular, but if I can’t find it in the shop, I start with chopping the onion, a red pepper and a yellow pepper. The same goes for the carrot … I’m super lazy and buy pre-shredded, but if you’re cool doing it yourself, I recommend the cheese grater for one medium carrot.

Use a nice, big, deep pot for this one, and start with the oil, onion, peppers and garlic over a medium-high heat.

Toss in the dry spices and mix well. Add the chicken pieces and coat with the mixture before allowing it to sit for a minute and add colour.

You’ll only want to cook the chicken for a minute or two on each side, not nearly cooking through, for colour/flavour only. Once the chicken has a little golden brown on a couple of sides, add the shredded carrot and completely cover the chicken with water. The chicken will boil now until it shreds completely, as the water reduces.

While the water comes to a boil, rinse and roughly chop the cilantro/coriander, including the stalks. The more the better, in my opinion, so feel free to add up to 3 cups if you’ve used a lot of chicken. I prefer to take the time with fresh coriander here, because frozen just doesn’t have the same punch.

Add the chopped coriander to the boiling water and reduce the heat to maintain a simmer.

This is where you can walk away for ages. Occasionally give the mixture a stir to check the chicken is still mostly covered with water. After 30-45 minutes, the chicken should break apart if pressed against the side of the pot with a wooden spoon. Every once in a while, over the course of the next 30 minutes, use your spoon to encourage the chicken into smaller pieces.

If you’re rushed for time, or just keen to help, keep the temperature a bit higher to keep a rolling boil and use two spoons to break up the chicken. If you’re happy to let the water do the work, you can keep a mild boil ‘stirring’ the meat for you for about an hour. Just be sure to check it’s not sticking on the bottom once in a while.

As the water reduces, step in and break up the meat to expose it all to the sauce before it’s gone completely. I usually find a fork isn’t necessary – just good stabbing, twisting and mashing with the wooden spoon (great for letting off a bit of aggression in a legitimate way).

Once the chicken is nicely broken up, allow the remaining water to boil away, stirring frequently at the end to avoid burring.

The result is an easy filler for lots of different dishes. Straight from the pot, I load up a flour tortilla with a bit of shredded cheese for my kids and roll it up. They’ve been smelling it and can’t wait!

What to do with those roast dinner leftovers?

I love soup, especially in autumn, and I’m always so excited to have steamy bowls of slurpy goodness. My kids, not as keen, and certainly not as clean, on soup. My go-to solution since they were tiny is to serve soup over rice, like in my albondigas recipe.

Add a little, add a lot – it depends on the consistency and flavor your kid enjoys most. If the soup is liquidy, a couple of teaspoon of cooked rice soaks it up. If it’s a cheesy or creamy soup, just a small amount will add texture and thicken, allowing young diners to use their own spoon. We love encouraging our little ones to feed themselves, freeing our hands for food of our own.

This little tip comes in handy for all sorts. I’ve been known to make an enormous roast dinner with too many leftovers (haven’t we all?).

Warming autumn dishes using whatever ingredients you have in

The method:

Cube up some gammon/chicken/beef (or forget the meat!)
Warm it in a small shallow pan with a splash of water
Take some leftover cauliflower cheese, put it in a deep bowl, add some milk and warm it covered in the microwave for a minute or two
Give it a good smash up and it basically becomes soup.
You can add a bit more milk if you want to loosen it.
Once it’s nice and warm, and considerably smashed, add a little rice, the meat, and any spare veg you have from the roast

It’s a bit like bubble and squeak, but with rice instead of potatoes. Enjoy!

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Some tips for turkey

Green bean casserole and sweet mash

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