Cooking with Candy

I have not posted in a while and I thought I would start again with a Buche de Noel. I think the last time I made one of these I was at school. So glad it ended up like it did, icing sugar hides a multitude of sins 😂

Delicious Chelsea buns with a Stollen filling. So yummy 😋

Great weather for making bread 🥖 beautiful buns 😂 #

So lovely seeing the colour returning, love spring

Espresso Martini Cake, so tasty and easy to make

Horrible windy day, need cheering up with some toffee apple cake. Should have been decorated with apple crisps, but I got distracted and burnt them. Not everything always goes to plan 😂

Dining room nearby done and ready for Christmas

Christmas has arrived

Millionaire’s Shortbread my favourite made easy

Texan potato salad a weekend of vegan cooking

First attempt at Ciabatta bread, so tasty 😋

An afternoon spent making ratatouille for the freezer from a friends glut of courgettes

Some days are just for making decadent digestive and honeycomb brownies

I’ve been making braised red cabbage with apples and cranberries for years! It can be made one or two days before you need it and just reheated slowly. I usually make a big batch and freeze it in small containers, that way I always have some available. It’s great for Bonfire night and even Christmas as the acidity of the flavours goes so well with turkey. It is also great with venison and pork. I say – there’s nothing more comforting than sausage and mash paired with braised red cabbage with apples and cranberries.

Ingredients:
- 1kg Red Cabbage
- 450g Onions (chopped small)
- 450g Cooking Apples (peeled, cored and chopped small)
- 130g Frozen Cranberries
- 1 Garlic (crushed)
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/4 Ground Cloves
- 3tbsp Brown Sugar
- 3tbsp Red Wine Vinegar
- 15g Butter
- Salt and Pepper

Method:
1) Remove the large outer leaves of the red cabbage, cut into quarters and remove the woody stork.
2) You can either chop it using a slicing blade on a food processor or chop by hand into easily eaten pieces. You do not want big chunky pieces as it makes it awkward to eat.
3) Now add all the other ingredients including the spices, sugar and vinegar. 4) Season with salt and pepper and stir until all the ingredients and mixed together evenly.
5) Put the butter on top.
6) So that your lid is nice and tight-fitting, put a square of greaseproof between the top of the pot and the lid.
7) Put in the oven at 150C/Gas mark 2 for 2-2 1/2 hours stirring a couple of times during cooking.
8) If freezing cool completely and put into containers that suit the size of the meal you are cooking.
9) Don’t forget to label and date. It is so easy to think you will remember, but if you are like me, you can always find something undated and labelled at the back of the freezer.
10) This amount serves 10-12 people.

I hope you enjoy my braised red cabbage with apples and cranberries recipe x

Never thought flour and eggs would make me feel happy. Now I can start baking again. Thank you Manor Farm Shop, Cathorpe

This is my guide on how to make spicy pumpkin soup.

I love making my spicy pumpkin soup recipe. This is one of my favourite soups. The first time I made this spicy pumpkin soup recipe was for a Bonfire Party. My friends thought I was mad serving my spicy pumpkin soup recipe, in fact, some even turned their noses up and said “yuck”. They changed their minds and came back for seconds. The next time I made my spicy pumpkin soup recipe, I had to make double the quantity. Don’t just use Pumpkins for Halloween, it is a wonderful vegetable. Most times we eat my spicy pumpkin soup recipe, we use it as a main meal as it’s so filling. This spicy pumpkin soup recipe also freezes really well, so it is worth making more of the spicy pumpkin soup recipe for those dark winter nights when you just want comfort food.

Ingredients
- 3 Cloves Garlic
- 2 Medium Onions
- 1tbsp Curry Powder
- 750g Peeled and chopped Pumpkin
- 750g Peeled and chopped Potatoes
- 400g Tinned Chopped Tomatoes
- 1tbsp Coriander Powder
- 1/2tsp Cayenne Powder
- 400ml Can of Coconut Milk
- 1.5 Litres of Vegetable Stock
- Salt and Pepper to taste
- Yoghurt and Fresh Coriander to decorate (optional)

Method
1) Heat some oil in a large stockpot and fry the onions and garlic until they are soft.
2) Once this is done stir in the curry powder to cover the onions.
3) Add the chopped pumpkin and potatoes.
4) Now add the tomatoes, coriander powder, cayenne pepper, coconut milk and stock.
5) Bring to the boil, then turn down the heat to a simmer and cook for 30-40 minutes until the potatoes and pumpkin are cooked through.
6) Take off the heat and let it cool down a bit before you blitz it. This can either be done in a food processor in batches or with a stick blender, which is what I use.
7) Reheat, check seasoning and it is ready.
8) Decorate each bowl with a swirl of yoghurt and a sprinkle of chopped fresh coriander.

Serve my spicy pumpkin soup recipe with crusty bread and enjoy.

Here is my easy traditional matar paneer recipe.

I first had Matar Paneer in India. We were staying at a beach hotel in Kerala. The food was wonderful but, they did not have a big choice of vegetarian dishes on the menu, which it unusual. I asked one of the waiters why not, and he offered to get the chef to make me his favourite vegetarian meal, which turned out to be Matar Paneer. I think it stayed on the menu as everyone was asking for it the next day. It was wonderful and has been one of my favourite dishes ever since.

If you cannot get Paneer you can replace it with Halloumi as this also fries well.

This Matar Paneer serves 4 as a main, 6-8 as a side dish

Ingredients:

- 2tbsp Vegetable Oil
- 1 Onion, chopped
- 2 tsp Garam Masala
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 Star Anise (optional)
- 3 Garlic Cloves
- 5 cm Fresh Ginger, grated
- 1 Red Chilli, finely chopped
- 1 tbsp Tomato Puree
- 400g Tin Tomatoes
- 400ml Vegetable Stock
- 150g Frozen Petits Pois Peas
- Pinch of Caster Sugar
- 2 x 226g Paneer Cheese cut into cubes

Method:

1) First of all heat the oil in a large frying pan.
2) Cook the chopped onion for about 10 minutes until soft and just beginning to go brown at the edges.
3) Add the dried spices.
4) Stir to release their flavours for about a minute
5) Add the crushed garlic, chopped red chilli (I include the seeds, but you can leave them out if you want a milder curry) and grated ginger.
6) Stir to incorporate, then add the tomato purée.
7) Pour over the chopped tinned tomatoes and the stock and bring to the boil.
8) Reduce to a simmer and continue to simmer for 20 minutes until the sauce has reduced and thickened slightly.
9) Once the sauce has thickened, add the peas and season with salt and pepper.
10) Taste the sauce and add a pinch of sugar if it tastes a little tart (sometimes tomatoes just need a little sugar to enhance their flavour).
11) In a separate frying pan heat the oil and fry the cubed paneer cheese on each side until golden and crispy.
12) Once they are golden add to the sauce.
13) Sprinkle with some fresh coriander and serve.

I usually serve my Matar Paneer with plain basmati rice and a naan bread. Hope you enjoy it.

Here is my raspberry muffin recipe.

This raspberry muffin recipe is so quick and easy to make. They are my go-to cake for bake sales and when I want to make something special as a treat. Fresh home-baked raspberry muffins are simply the best.

My son’s best friend always had the knack of turning up when I had made my raspberry muffin recipe, and even today when they are grown up they ask if Ben is coming round if I make them.

I just love dark chocolate as I think it goes so well with the raspberries, it is a bittersweet which just makes you want more. My raspberry muffin recipe isn't made to last long - they disappear like magic when you have boys! Other than the washing up you would never know I had even been cooking.

This raspberry muffin recipe serves 8-10.

Ingredients:
- 300g Plain Flour
- 2tsp Baking Powder
- 150g Caster Sugar
- Pinch of Salt
- 1 Egg
- 225ml Milk
- 50g Melted Butter
- 1tsp Vanilla Extract
- 100g Frozen Raspberries
- 100g Dark Chocolate Chips

Method:
1) Preheat the oven to 200C/gas mark 4.
2) Line a muffin tin with 10 cases. If you do not have muffin cases, cut some baking parchment into 10 x 15cm diameter circles and use to line your tin.
3) In a large mixing bowl sift the plain flour and baking powder, stir in the caster sugar.
4) Add a tiny pinch of salt, which just helps to enhance the flavours.
5) In a jug measure out the milk and beat in the egg and vanilla extract.
6) Beat in the melted butter.
7) Pour the milk mixture into the dried ingredients and stir until combined.
8) Fold in the raspberries and chocolate chips and divide between the muffin cases.
9) Bake in the oven for 25-30 minutes, or until they are golden and well risen.
10) Leave to cool and then enjoy.

Here is my easy flapjacks recipe.

This easy flapjacks recipe is just fabulous! I love flapjacks. When I was pregnant with my first, my mother-in-law used to insist that I eat fish as it was apparently good for the baby. She used to bring fish to the house for me to cook - I hate fish. But being a dutiful daughter-in-law I persevered. One day I was cooking this smelly fish for our dinner, just the smell made me feel ill. By the time I had dished up, I was unable to eat. I was tired and drained. I went for a sleep and when I woke up I tried to eat it - suffice to say, I ended up making a tray of flapjacks, they tasted so divine! They are my go-to comfort food. I like them quite soft so I have to get them out of the oven before they go too hard.

Many recipes put nuts in, sadly I'm allergic to certain nuts so have to be very careful, although I do love the crunch of a nutty texture, so I've added sunflower seeds and pumpkin seeds. It also gives me the illusion of being healthy. You could add nuts if you prefer or mix them all together. Cranberries go so well, they give a slightly sour taste that goes so well with the sweetness!

Ingredients (serves 16):
- 176g Butter
- 176g Golden Syrup
- 176g Light Soft Brown Sugar
- 2tbsp Condensed Milk
- 350g Porridge Oats
- Pinch of Ground Ginger
- Pinch of Salt
- 40g Pumpkin Seeds
- 30g Sunflower Seeds
- 60g Dried Cranberries

Method:
1) Preheat the oven to 150C/gas mark 2.
2) Line a 35 x 24cm tray with baking parchment.
3) Screw the parchment up and put it under the cold water tap (just to dampen).
4) Now mould it to fit your tin.
5) Place the butter, golden syrup, condensed milk and light soft brown sugar in a pan and place of the hob and cook on low until the butter and sugar have melted into the golden syrup and condensed milk (the sugar must dissolve into the liquid).
6) In a separate bowl measure out the porridge oats and add the rest of the dry ingredients.
7) Once the sugar has dissolved and the butter is melted add to the dry ingredients and stir until completely combined.
8) Pour into the prepared tin and press down firmly.
9) Now bake in the oven for 20-25 minutes.
10) Once out of the oven leave to cool for 15 minutes then cut into rectangles - remember they are made of hot sugar so take care.

This easy flapjacks recipe is a lovely snack when you get that low sugar level in the late afternoon. They are good in lunchboxes as well for a treat.

This is a lovely light tomato soup, with great flavour. It’s so easy to make and the lentils make it a bit thicker and they are so good for you. This recipe serves 4, but it’s very easy to double up and it freezes very well.

Ingredients:
- 50g Red Lentils
- 2 Onions, chopped
- 1 Clove of Garlic
- 400g Can of Plum Tomatoes
- 2tbsp Tomato Puree
- 2tsp Dried Basil
- 1.5 litres Vegetable Stock
- 75g Small Pasta Shapes
- Salt and Pepper
- Parmesan to Garnish

Method:
1) Heat the oil in a large pan and fry the onion until soft.
2) Add the garlic.
3) Put the red lentils in the pan with the tin tomatoes, tomato puré dried basil and stock.
4) Bring to the boil and simmer for 30 minutes.
5) Leave to cool a little so that you don’t burn yourself.
6) Use a stick blender and blitz until smooth – if you do this in a food processor then you’ll have to do it in two batches.
7) Return to the pan, check the seasoning and add salt and pepper to taste.
8) Bring to the boil and add the pasta, lower the heat and simmer for 8-12 minutes.
9) Serve the soup in bowls with Parmesan sprinkled on top.
10) Serve with some lovely bread.

Here is my spicy chai fruit cake recipe.

Chai fruit cake is one of those lovely cakes that I used to get at my Nan’s – spread thickly with butter. Nowadays, it can sometimes be seen as a bit old fashioned, but it’s well worth making. (Special Note – I found out that it actually originates from Yorkshire). I usually make two of these at a time, as it can be stored for up to a month before eating. Starting the day before I soak the fruit, it is so quick just to weigh out the fruit and sugar and leave them in a bowl overnight, soaking in the tea, then it is all ready for you the next day. I use Chia Tea, as I love the spicy flavour. This is a great cake to take on picnics, or just put a slice in a packed lunch for a sweet treat. I quite often make this cake to take on holiday, as it’s great to have something homemade with a cup of tea when you come in from a long walk. This cake has no fat in it and is made with wholemeal flour. I know it’s not healthy, but I feel it helps. Delicious.

Ingredients:
- 175g Raisins
- 125g Sultanas
- 50g Currants
- 175g Soft Brown Sugar
- 300ml Cold Spicy Chai Tea
- 1 Egg, beaten
- 225g Plain Wholemeal Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Ground Mixed Spice

Method:
1) First of all, put the dried fruit in a large bowl big enough to hold all the ingredients
2) With the soft brown sugar pour over 300ml of cold chai tea.
3) Soak overnight, ready for the next day.
4) Before you start making the finished cake, grease and base line a 1.1litre loaf tin.
5) Preheat the oven to 180C/gas 4.
6) After the fruit has been left to soak, it should look plump and juicy.
7) Add the egg, wholemeal flour, baking powder and mixed spice.
8) Stir and fold to combine making sure you scrape all the sugar in that might have got stuck to the bottom of the bowl.
9) Pour into the prepared loaf tin.
10) Bake for 75 minutes until well risen and a skewer comes out clean
11) If it does not come out clean, cook for a further five minutes and look at the cake at an hour in (as every oven differs).
12) If the skewer does not come out clean but looks as though it is burning, just cover with some paper to stop the fruit catching. (I usually use a page of folded newspaper as it prevents the cake from catching until it is cooked through).
13) Once cooked cool on a wire rack.
14) Wrap in greaseproof paper and foil and store in an airtight container for at least two days before eating.
15) Enjoy cut into slices and spread with some gorgeous butter.

This is my guide on how to make bread pudding at home.

I have always loved bread and butter pudding, my Mum used to make it quite regularly for pudding on a Sunday. She used to put all sorts of fruit in, or just marmalade, which was just divine.

It was a great use of the leftover bread, which had gone slightly stale and was no good for sandwiches. Nothing was wasted. It was really great if we got ice cream with it.

This pudding is a different take on the traditional bread and butter pudding. A bit more luxurious. I have had friends who have said they don’t like bread and butter pudding and then gone on the have seconds.

You can serve with ice cream, although perfectly ok on its own, the white chocolate melts into the sauce and makes it lovely and creamy. My children actually like it cold, it is equally delicious as the white chocolate goes hard and is lovely and crunchy. It never lasts long as they go back for seconds.

I have used frozen fruit for this dish but you can use fresh. I always keep frozen fruit in the freezer as when I buy fresh I always end up with small amounts left in the fridge going furry at the back. With frozen you can just take what you need and the rest is ready for another recipe.

I serve this at any time of the year as it goes well for both a winter pudding or summer. It smells gorgeous as it is cooking and friends and family can’t wait to dig in.

Serves 6-8 depending on the size of your portions.

Ingredients:

- 8 Large Croissants
- 200g White Chocolate, chopped into small chunks
- 600ml Creme Fraiche or Double Cream
- 200g Blackberries
- Half Jar of Lemon Curd
- Zest and Juice of 1 Lemon
- 3 Eggs
- 2tbsp Caster Sugar

Instructions:

1) For this, you will need a 2-litre deep dish
2) Chop the croissants into chunks and scatter half over the bottom of your dish.
3) Next, scatter half of the chunks of white chocolate over the croissants and half the blackberries over the chocolate and croissants.
4) Repeat with the remaining croissants, chocolate and blackberries.
5) Now in a bowl or large jug put in the lemon juice and zest and mix in the creme fraiche, lemon curd, eggs and caster sugar.
6) Pour this creamy mixture over the croissants.
7) Leave to soak in the fridge for an hour, or overnight. This can be made in advance and then baked in the oven at 180C gas 4 for 20-25 minutes when you are ready for pudding.

Here is my tasty turkey meatballs recipe.

This is such an easy meal to make and one that all my family enjoy! My boys have grown up always eating and asking for these spicy turkey meatballs – but I never put the chillies in when they were little. I tend to make batches of the meatballs and freeze them so that when I am short on time I only have to make the sauce and it turns into a really quick meal to prepare.

For the meatballs:
- 500g minced turkey (I use minced thigh)
- 1 Egg
- 4 tbsp Breadcrumbs
- 3 tbsp Grated Parmesan Cheese
- 2 tbsp finely chopped Onion and Celery taken from
- the chopped ingredients from the spicy sauce
- 1 tbsp Worcestershire Sauce
- 2tbsp Sweet Chilli Sauce
- Salt and Pepper

For the sauce:
- 1 Onion
- 2 Sticks of Celery
- 1 1/2 Chopped Fresh Chilli
- 1 tsp dried basil
- 400g Chopped Plum Tomatoes
- 1 tsp sugar
- 2 tbsp Balsamic Vinegar
- 1 Veggie Stock Cube
- 2 tbsp Tomato Puree

Instructions:
- Start with the meatballs first. Chop the onion and celery. I blitz mine in a mini-processor until they are really mushy.
- Now in a bowl take 2 tbsps each of the celery and onion. Keep the rest aside for the sauce. This is really easy, just add all the remaining ingredients for the meatballs and mix thoroughly
together with your hand. If the mixture is too wet add some more breadcrumbs. You do not want the meatballs to be soggy.
- Prepare a baking tray with baking parchment and take small spoonfuls of the mix and make into balls about the size of a walnut.
- Bake in the oven for 20 minutes at 200 degrees centigrade/gas
mark 6, until browned.
- Take out of the oven and put to one side.
- Now to make the sauce, heat some oil in the base of a large pan and fry the onions and the celery.
- Once these have softened add the chopped chilli.
- Cook for a minute and then add the chopped plum tomatoes and 2 tbsps of tomato purée and balsamic vinegar.
- Stir through and add the stock cube. I fill the empty tomato tin
up with water and put this in the pan, it rinses the remainder of the juices out of the tin and saves the washing up.
- I add a teaspoon of sugar at this point just to sweeten the tomatoes.
- Season with salt and pepper and simmer on low for 15 minutes. The sauce will darken a little as the flavours
develop.
- Now you can add the meatballs and heat through.
- You can either serve with pasta or rice. If I’m using pasta I stir in some of the tomato sauce into the pasta, then serve with the meatballs on top of the pasta.
- A side of rocket salad with a French dressing goes well with this dish.