Cajun Rice

This rice is a great accompaniment for the cajun prawns recipe.







YOU WILL NEED
1 tbsp oil
1 onion, chopped
1 celery stick, chopped
1 red bell pepper, chopped
1 clove garlic, finely chopped
200g cooked rice (cooked in vegetable stock or bouillon)
1 spring onion, chopped
1 tsp mixed herbs
1/4 paprika
salt, pepper & hot sauce to taste
METHOD
Place the oil in a pan, heat, then add the onion & fry till soft, then the celery and pepper and cook till soft. - Add the garlic. - Add the other ingredients and heat gently in the pan. - Serve with cajun prawns (above) and corn on the cob.

Another classic Cajun rice recipe is dirty rice, made with bacon and liver. Click here to go to a recipe (external site).

*Cajun Prawns

This is such an easy recipe and can be added to skewers, served at a BBQ, or will a selection of grilled meats. They would be great with a spicy tomato dip too.....(now that's an idea, I will have to russle up a recipe). But, I have placed a recipe for a cajun style rice below, and they are lovely with this and some corn-on-the-cob smothered with butter.


YOU WILL NEED FOR TWO PEOPLE
2 tsp cajun spice
juice from 1 small lime
1 1/2 tsp honey
1 tbsp oil
220g pack large prawns
METHOD
Place the spice in a small bowl, add the lime juice and mix well, add the honey and blend with the liquid. - Heat the oil in a pan, add the spice mix, then straight away add the prawns. - Cook on a medium-low heat. - The sauce will thicken and caramalise, you need to wait till the sauce is reduced, the prawns are coated and becoming sticky with the thick spice mix (this will take 4 or 5 minutes). - Be sure to scrape the sticky spice from the pan and add it to the plate. - Serve as above.

Mince Pies with Cinnamon and Orange Pastry

I hadn't made mince pies since I was a little girl, but thought these were lovely with the extra flavour in the pastry.
YOU WILL NEED (for about 16)
225g plain flour
4 tablespoons icing sugar
2 teaspoons ground cinnamon
150g butter, softened
2 tablespoons orange zest
4 tablespoons ice water
200g mincemeat
1 egg, beaten
icing sugar for dusting
METHOD
1.
Preheat oven to 200 C / Gas mark 6.
2.
Sift together the flour, icing sugar and cinnamon. Mix in the butter until mixture resembles fine breadcrumbs. Stir in the orange zest. Sprinkle with ice water, and gather the dough into a ball. Roll out on a lightly floured surface to 5cm thick. Cut out approximately 16 (7cm) diameter circles, and 16 (5cm) circles, rerolling dough as needed.
3.
Line cake trays using the larger pastry circles. Fill each pastry shell with about one tablespoon of mincemeat. Top with smaller pastry circles, pinching the pastry together to seal the edges. Brush the top of each pie with egg.
4.
Bake pies in preheated oven until tops are golden brown, for about 15 to 20 minutes. Cool slightly on wire racks. Dust with icing sugar just before serving.

Spiced Cider

This is a great winter warming recipe. It can be cooked up for bonfire night, Christmas, or similar occassions.









YOU WILL NEED
1 ¼ litre apple cider, non-alcoholic
2 sticks of cinnamon
6 green cardamom pods, crushed
1 pinch allspice (pimento)
1 tsp brown sugar
1 pinch freshly ground black pepper
1 dash fresh lemon juice
METHOD
1.
Heat ingredients in a large saucepan over medium heat and bring to a simmer.
2.
Reduce heat and cook for 15 minutes to allow the spices to infuse their flavour.
3.
Strain and serve warm.
4.
Cider can be kept warm over low heat.

*Make Za'atar

I've just added sumac to the spice range. It is a really versatile spice, and I've found quite a few people who love it and use it in all kinds of ways. I'd never used it before but it really does have a lovely flavour.

Za'atar is a Middle Eastern Blend. You can use it as a coating for any kind of meat, but chicken would be particularly good. In the Middle East it is sprinkled over flatbread with olive oil, and it compliments any kind of carbohydrates, such as potatoes. You can also mix it with butter and put it on toast, or with bread you bake.
YOU WILL NEED
1 tbsp dried/fresh thyme
1 tsp sumac
1/2 tsp sesame seeds
1/4 tsp fine sea salt
METHOD
1.
Roast the sesame seeds in a pan till golden.
2.
In a mortar & pestle gently grind the dried thyme or finely chop if using fresh.
3.
Mix together all the ingredients, and use as required.

Orange Ginger-Bread

I found this recipe in an 1932 cookbook that I bought from a carboot sale, along with lots of other cutouts and hand written recipes. The orange gingerbread is particularly tasty, Nial helped me to cook a loaf, and it didn't last long! Unlike other gingerbread recipes there is no treacle, which alot of people don't have in their kitchen. As a festive recipe (though it is delicious all year round), it is great with the eggnog cream.
I've translated the measurements into metric;
YOU WILL NEED
225g plain flour
113g butter
85g sugar
113g golden syrup
1 tsp ginger (I also added 1/2 tsp gingerbread spice)
1/2 tsp bicarbonate of soda
1 orange, rind and juice
1 egg
METHOD
Beat the butter and sugar to a cream and add the golden syrup. Mix in the flour, the orange juice and the egg alternately, then add the orange rind. Dissolve the bicarbonate of soda in a tsp of warm water, add to the mixture, place in a flat cake tin lined with greased paper, and bake on a moderate oven (gas 3/325F/160C) for 40 minutes.

Eggnog Cream

This eggnog cream can go with any dish, but I've placed it with my orange ginger-bread cake recipe.
YOU WILL NEED
150 ml double cream
A tod of brandy (to taste, optional as the eggnog is already alcoholic)
50 ml eggnog
METHOD
Whip the cream to form soft peaks. If you want to add some extra brandy, add it to the eggnog, then add this mixture to the cream. You can serve with any Christmas pudding, and if you serve with my orange gingerbread, you can warm the cake a little (or serve before the cake is fully cooled.

Eggnog

INGREDIENTS TO SERVE SIX
½ litre milk
3 whole cloves
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 egg yolks
150g caster sugar
300ml light rum
½ litre single cream
1 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
METHOD
1.
Mix together the milk, cloves, 1/4 teaspoon vanilla extract and cinnamon in a saucepan. Heat at the lowest setting for 5 minutes, then slowly bring to the boil.
2.
In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture bit by bit into the eggs. Pour the mixture into a saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Remove the cloves, then allow to cool for about an hour.
3.
Stir in the rum, cream, 1 teaspoon of vanilla extract and nutmeg. Refrigerate overnight before serving.
Also, I will be adding a recipe for eggnog cream to be poured over our orange ginger-bread.

Spiced Cranberry Sauce

In this recipe I've seperated the main ingredients from the spices, as the spice ingredients can be added to a bought jar of cranberry sauce. Cheating?? Noooooooo, Christmas can be stressful, and although a homemade cranberry sauce is delicious, I wont tell!! The cranberry sauce can be prepared up to a week in advance though, as long as you keep it refrigerated (it will last longer if you are very careful to use sterilised jars and preserving discs).
YOU WILL NEED
main ingredients
340g fresh cranberries
200g sugar
235 ml water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse sea salt
and the spices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger
METHOD
Bring all the main ingredients to boil in heavy saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, this will take about 10 minutes. Transfer sauce to medium bowl and add the spices. Allow to cool then cover and refrigerate till required.

Spiced Lemon Pickles

Preserved lemons can be sliced, chopped or minced to be used in dishes. They are used alot in Moroccan dishes such as tagines and also go well with chicken, seafood, olives and rice.
YOU WILL NEED
9 large lemons
450g sugar
1/8 tsp salt
60 ml water
240 ml cider vinegar
1 cinnamon stick
1/2 tsp whole allspice
1 small piece of fresh ginger (1 inch)
4 or 5 whole cloves
6 sterilised jars
METHOD
1.
Wash the lemons well then dry. Cut them into quarters crossways.
2.
Mix the sugar, salt, water and vinegar together in a saucepan. Tie the spices in muslin or a cheesecloth and add to the liquid mixture and boil for 5 minutes.
3.
Place the lemon quarters into the boiling syrup and boil once more for 1 minute. Discard the spice bag. Pack the lemons into the jars, then cover with the hot liquid and seal immediately.

Rice Pudding

Whenever I've forgotten to leave a note out for the milkman, and have too much milk, I'll make a rice pudding, milky hot chocolates, or occasionally a bread pudding; all great ways to use up excess milk. When you buy a bag of pudding rice it comes with a simple recipe, which I often use, but this is an extra special rice pudding that my step-father showed me. If you don't have time to soak the raisins, you can just add them without the rum.
YOU WILL NEED for 3-4 people
75g raisins
grated rind of 1 lemon
2 tbsp dark rum
48g pudding rice
475ml milk
20g butter
25g sugar
freshly grated nutmeg
METHOD
1.
Put the raisins and lemon rind in a bowl with the rum, and soak for as long as you can, preferably overnight.
2.
Grease an ovenproof dish and place all the ingredients apart from the nutmeg inside and mix together. Sprinkle the nutmeg over the top.
3.
Cover and place in a preheated oven on gas 2/300F/150C for 2 hours (if you don't cover, you'll get a better top skin which some people (including myself) like).

Nachos

Colour me kids food.
GREAT FOR KIDS!
This is a recipe to help you cook your garden and allotment produce, you can use any dried beans, but tinned beans will be fine. On our Grow Your Own blog you can find out how to dry homegrown beans, and you can buy seeds for growing bean plants.

YOU WILL NEED
1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
400g can chopped tomatoes
300g dried beans, soaked overnight and cooked (20 minutes) (or 400g can of kidney beans, drained & rinsed)
230g bag corn chips (like Dorito's)
120g cheddar cheese, grated
For the topping
120g soured cream
1 tbst freshly chopped coriander
METHOD
1) Preheat the oven to gas /180 C/200 F. Heat the oil in a pan, add the onion and garlic and stir for about 5 minutes until the onion is soft.
2) Stir in the tomatoes and beans, bring to the boil, then simmer gently without a lid for up to 15 minutes, until the mixture is thick.
3) Arrange the corn chips in a large rounded ovenproof plate and pour over the bean mixture. Sprinkle the cheese over. Bake uncovered for 10 minutes until the cheese melts.
4) Serve with the soured cream and coriander on top.

Fragrant Saffron Rice

It always seems quite dull when you serve a tasty dish with plain rice, but also, you want flavours that compliment aswell. This rice has a subtle flavour that compliments most dishes, and looks attractive too. I make it with the tuna with sumac, among other dishes, and with a good topping of fresh coriander.

YOU WILL NEED
300g (10 1/2 oz) jasmine rice
750 ml (26 fl oz) water
generous pinch of saffron threads
1 clove of garlic, crushed
3 tbsp chopped fresh coriander, plus extra leaves for garnish


METHOD
Combine all the ingredients apart from the coriander in a saucepan. Bring to the boil, then reduce heat, cover and then simmer for about 15 minutes, stirring occasionally, until the rice is tender and the water absorbed. Stir the rice, add the chopped coriander, and serve with coriander garnish.

Tuna Steaks with Sumac

I had never used sumac before. A customer asked me to get some, and as soon as I opened the bag, I knew that it was something that I wanted to try, it was so sweetly fragrant. I browsed the web and found so many people highly rating it for it distinct fruity flavour, so I'm going to be trying lots of recipes myself, and here's the first I've tried, and it's a super easy one as well (which is even better).
YOU WILL NEED
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp sumac
4 pieces of 200g tuna steaks (7 oz)
Salt & pepper to taste
METHOD
1.
Combine the oil, garlic and sumac and coat the tuna, seasoning well.
2.
Oil a grill plate or chargrill pan (a frying pan will do if you don't have these), and heat it on a medium heat, adding the tuna when hot, and cooking for 5-6 minutes on each side (or till cooked as desired).
A great accmpaniment is saffron rice.

Easy Peasy Roasted Parsnips

I love parsnips, they have such a sweet flavour and pleasant texture. I grow them in the garden so that I don't have to go to the allotment when it's really cold over the winter. This is a really simple recipe for roasted parsnips, and it goes with other dishes as well as a roast dinner...I cooked this batch with a sausage casserole and served them on the side, but parsnips go particularly well with white fish as well.

For each large parsnip you will need about 1 tbsp oil, 1 tsp honey and a pinch of ground ginger.
1) Preheat the oven at 200C/400F/gas 6.
2) Mix the oil and honey together.
3) Cut the parsnips into strips. Place in a baking dish and pour over the oil/honey mixture and add the ginger. Turn a little so there is an even coating.
4) Place in the oven for about 30 minutes (depending on how many parsnips you've used) untill they are golden and tender.
NOTE: Nigella Lawson uses maple syrup with her roasted parsnips.

GROW YOUR OWN PARSNIPS
To buy parsnip seeds to grow your own click here.

Make Pumpkin Scones

I originally put this on the halloween page, but as I'll be taking that page down, thought I'd put some of the pumpkin recipes up here, as they are still in season. This is a really nice, simple recipe.
INGREDIENTS
50g/ 2oz pumpkin puree (make in the same way as other recipes)
1 egg
2 egg yolks
Seeds from 1 vanilla pod
50g/2oz self-raising flour
1 tsp ground cinnamon
50ml condensed milk
METHOD–
The oven needs to be set at gas 6/200 C/400 F. – Grease a baking sheet and heat in the oven, whilst doing this blend all the ingredients together in a food processor. – Place spoonfuls of the mixture on the baking sheet and gently push flat. – Bake in the oven for about 12 minutes, till they rise and turn golden.

Lavender & Vanilla Butter Biscuits

This is a lovely recipe with a delicate, yet distinct flavour. The lavender comes through, without being bitter, and is softened by the vanilla.
YOU WILL NEED:
75g/3oz caster sugar
seeds from one vanilla pod
175g/6oz butter, softened
175g/6oz plain flour
75g/3oz cornflour
2 1/2 tsp dried lavender flowers
2 tbsp caster sugar, for dusting
METHOD:
1) Set the oven at 170 C/325 F/gas 3, and grease two baking trays. You will need a cooling wrack.
2) For best results mix the sugar with the vanilla in advance (overnight), but the recipe will work if you do it before baking. Place the butter and flavoured sugar together in a bowl and mix well.
3) Sift the two flours, add the lavender and blend with the butter mixture to form a soft dough.
4) Place the dough on a lightly floured surface, knead gently and roll out. Cut out shapes with cutters, and place each biscuit on the baking tray. Prick lightly with a fork.
5) Bake for 15 minutes. Cool on the tray for a few minutes before moving to the wire wrack. Sprinkle with caster sugar.

Order Lavender for Baking

This lavender has specifically been chosen to be used in baking. It has been hand sifted to remove the less flavoursome stalks etc. It is a culinary addition that is gaining more popularity in baking and confectionary, which is great, as lavender offers a distinct aromatic, floral flavour, but add sparingly as the strong flavour can cause bitterness with over-use. It is a traditional ingredient of herbs de Provence, though it is removed from most commercial blends; though jACKrABBIT supplies the traditional blend.
Lavender Basics
Lavender Honey: Use 4 parts honey to 1 part lavender flowers. Bring the mixture to the boil, then remove from the heat. Allow to steep for 30 minutes, strain, then use in cooking, tea, toast, or drizzle over fruit.
Lavender Cream: Use 1 tbsp lavender flowers to 400ml cream. Crush the lavander, and infuse in the cream for 3 hours. Strain before using in tea, baking or with fruit.

Lavender Flowers for Baking, refill, 15g. £1.20.

Click the label below to find recipes.

Make Your Own Vanilla Extract

Vanilla extract is really simple to make, the only thing is that you have to wait a few weeks before you can use it, but its really worth it money-wise compared to commercial extracts. There are only two ingredients, the vanilla and spirit alcohol. The traditional alcohol to use is vodka, but other spirits have their benefits. I use dark rum as I think it adds something to the flavour, but you could use brandy or whisky as well.

1) Cut open three vanilla pods length ways, and cut into halves or thirds so that they will be submerged by the liquid.
2) Cover with 240ml of your chosen alcohol in a sealable jar or bottle and replace the lid tightly.
3) Shake occasionally and leave for about two months before using. You can top up with alcohol every so often to prolong it, and it will keep for years.
Your home-made extract will be stronger than shop-bought ones, so use sparingly.
Click on the labels below to find recipes.
To order vanilla pods click here.

Order Cocoa Powder

Organic & Fair Trade Cocoa Powder, 125g. £1.89.

Make Chocolate Truffles

You will need;
225g/8oz plain chocolate, cut into pieces
175g/60z unsalted butter, cut into pieces
60ml double cream
100g/4oz icing sugar, sieved
Seeds from one vanilla pod
Cocoa powder for dusting

1)Place the chocolate and butter together in a bowl sitting in a saucepan of hot water over a gentle heat, do not allow the water to boil and don't allow any water in the bowl with the chocolate mixture. Stir continuously till melted.
2)Remove from the heat, then gently stir in the cream and then the icing sugar and vanilla. Cover and leave in a cool place (not the fridge) for at least 12 hours.
3)Form the mixture into the required shape, the warmth of your hands will make the surface a little sticky, you can then roll the truffles in the cocoa powder. Refrigerate before eating. Home made truffles are best kept in the fridge.
NOTE: If you would like rum truffles add two to three tablespoons of dark rum at the melting stage, and stir in well. The best rum (in my opinion) for cooking is Captain Morgan's Spiced or Sailor Jerry's.

Enjoy!

Order Vanilla

Vanilla Pod, single, Papua New Guinea. £1.

A Little History About Vanilla

The vanilla orchid is originally from Mexico and Central America. The Aztec king Montezuma gave Cortes a cocao drink flavoured with vanilla and sweetened with honey, varients of which became popular in Europe in the sixteenth century, and vanilla was recommended to Queen Elizabeth I by her apothecary for its excellent flavour and supposed medicinal properties. There are two types of vanilla pods used for culinary purposes, the most popular is vanilla planifolia, the other being Tahitian vanilla, which is thought to be inferior, though it has its own distinct flavour that is preferable for some dishes. Planifora is still grown in Mexico, but Madagascar has become one of the main suppliers world-wide. India, among other countries, are relatively new to vanilla production, but are producing some very good quality pods. Out of their natural habitat the plants must be hand pollinated as in Mexico the work is done by melipona bees and hummingbirds only from that area, this is one of the reasons for their relative expense. Real vanilla suffered when artificial forms were placed into the market. These are made from the waste sulphite liqueur from paper mills, coal tar extracts or the oil from cloves, and does not have the same flavour spectrum as real vanilla. When picked, vanilla pods themselves have no aroma or taste and need to be cured to release their distinctive vanilla scent and aroma, this is also when the pods turn deep brown/black. This process releases the vanillin which gives the flavour, which sometimes appears as white crystals on the surface of the pod.
To order vanilla click here.
To find vanilla recipes click on the label below.

Order Mango Powder

Mango powder or amchur, as it is often called, is the powder of dried mango fruits. It is used a lot in Indian cooking, but is not particularly well known to many cooks. This should definitely be rectified as its souring effect makes it an ideal dry substitute for lemon juice. One teaspoon (5ml) of mango powder should replace every three tablespoons (45ml) of lemon juice. I am always needing lemon juice in recipes and buying a big bottle of juice that never gets used up, so mango powder proves really useful. It can also be used to replace tamarind. It can be used in curries to produce a pleasant tang, and is a great addition to most marinating blends, especially for fish and seafood.

Mango Powder, refill pack, 50g. 60p.

Peppermill blend

Order White Pepper

Order Mustard

Whole Brown Mustard Seeds, refill, 50g. 55p.

Whole Yellow Mustard Seeds, refill, 50g. 55p.

Mustard Powder, refill, 35g. 65p.

Order Fennel Seed

Whole Fennel Seeds (ORGANIC), refill pack, 25g. 75p.

Ground Fennel Seeds, refill pack, 35g. 75p.

Order Dill Seed & Weed

Whole Dill Seed, refill, 50g. 75p.

Dried Dill Leaf, refill, 15g. 90p.

Order Cumin

Cumin is used alot in Indian cooking, and is added to pickles and chutneys. It is also used in bread making, and in small quantities adds a defined and balancing flavour to home-baked bread. It is an ingredient in our Moroccan Tagine Spice, and our Mexican Chilli Powder, and it is cumin that gives chilli-con-carne its distinct flavour. It compliments carrots (as used alot in Moroccan food), squashes, cauliflowers, potatoes (such as in the Indian dish jeera aloo); mix with mint to flavour lamb, or with yoghurt and cucumber for a refreshing dip.

Whole Cumin Seeds, refill, 40g. 80p.

Whole Cumin Seeds, refill, 200g. £2.10.

Ground Cumin Seed, refill, 30g. 60p.

Ground Cumin Seed, refill, 200g. £2.00.

Ground Cumin Seed, 35g in tin. £1.40.

Order Saffron

Spanish Saffron Strands, tub, 1g. £5.50.

Click on the 'saffron' label below to find recipes.