Cheesy Pumpkin Muffins

Halloween is fast approaching and hundreds of thousands of pumpkins will be carved over the next few days – we have two downstairs awaiting the Jack O’ Lantern treatment (this is actually one of the bits of Halloween that I love).

I don’t mind the “Trick or Treat”-ing around a few neighbours and friends, but loath all the plastic tat in the shops, ridiculous quantities of sugary crap the kids collect and all the commercialised hype ….of course, like most 11 year olds, Imi loves it all.

My one condition for buying our carving pumpkins is that we do eat the pumpkin flesh  inside (seems pretty obvious but apparently most people chuck it out). You can find the recipe for my favourite pumpkin soup  (from my book Pulse) on the fabulous food and wine writer Fiona Beckett’s website . Pumpkin flesh can also wind up in a risotto , or why not give my risotto cake on The Borough Market Website a whirl (any stock will work well, not just ham stock – this recipe was originally in an article about cooking ham!)

Last week I gave a kids demo at The Dartmouth Food Festival and we made some savoury muffins (baking doesn’t always have to be about lashings of sugar and they are about to gather a year’s worth of Haribos from your neighbours) This recipe is adapted from a courgette muffin recipe in my book Cool Kids Cook. I’ll attempt to track down some of the wonderful pic’s take at the festival ( I was to busy cooking and talking to take any) but at least you have the recipe to set you on your way!

Pumpkin, cheese and thyme muffins

Makes 12 ( or 24 tiny ones as we did at The Dartmouth Food Festival)

100 g olive, rapeseed or sunflower oil
2 medium eggs
4 tbsp natural yoghurt
200 g self-raising flour
200 g pumpkin or squash flesh
100g mature cheddar cheese, or a mix of cheddar and parmesan
100 g  sweet corn, frozen or tinned – drained
About 1 tsp fresh thyme leaves
2 tbsp pumpkin or sunflower seeds

Pre heat the oven to 180 ºC

Grease a 12 hole muffin tray, use paper cases if you prefer, or press small squares of baking parchment into greased moulds so that the paper corners poke up above the top of each cavity (easy for pulling the muffins out once baked) .

Put the oil, eggs and the yoghurt into a large bowl and mix well with a fork.

Keep the flour in a separate bowl.

Grate the pumpkin and cheese on the coarse side of your grater. No fingers thank you !!

Tip the flour, pumpkin, cheese, sweetcorn and thyme into the bowl with the egg mixture and give it a quick  stir. Spoon the mixture into the muffin moulds straightaway and sprinkle with seeds.

Bake for 25-30 minutes until the muffins are ready. Give them the skewer test. (Miniature muffins will only take about 15 minutes)

Other ways for other days

  • Swap cheeses – any hard cheese will work it’s a good way to use up bits from the fridge
  • Try using grated courgette, carrot or beetroot instead of the pumpkin. 
  • Add nuts instead of the sweetcorn. 
  • A teaspoon of finely chopped  rosemary would be good here too.
  • Sprinkle with rolled oats instead of the seeds
  • For super healthy muffins use self raising wholemeal flour instead of white. 

 

I’ll update with some pictures from the wonderful Dartmouth Food Festival as soon as I have some ( I’m writing this at 10pm on a Friday night- no social life! No, actually just a sauce class to teach tomorrow) The Festival really is one of the best,  get it in your diary for next year –  fabulous programme, some amazing chefs and writers and a stunning setting too.

So there you have it – no excuse not to eat up every last bit of that pumpkin.

Happy Halloween!

 

 

My Larder and Lentil Heroes

Tonight I cooked a pot of green lentils, an especially good pot of green lentils if I’m honest. The recipe came from a fabulously inspiring new cookbook “The Art Of The Larder”, written by fellow Bristolian Claire Thomson. Claire has full cheffy credentials; she worked for Bristol legend Barney Haughton back in the Rocinantes days (for the  benefit of non-locals I’ll just say that it was, and still lives on in my memory as, one of my top restaurants of all time). More recently, after all sorts of culinary adventures, Claire ran Flinty Red (another sorely missed classic) with über-talented hubby Matt Williamson. Claire now has three daughters, co-founded the bonkersley brilliant Table of Delights , writes cook books and newspaper columns, pops up on the telly-box and basically makes the rest of us look like right slackers!

These “lentils with green olives, mint and orange’ were so very, very moreish.
I’ll not give you the recipe – suffice to say that it was a cracker –  simple, easily accessible ingredients, a great combination and, sadly, there are no left overs. The entire book is filled with “everyday meal solutions, all with store cupboard basics at their heart” and I can’t wait to cook my way through them.

And, on the subject of lentils, there’s some very exciting news from Hodmedod’s ( my British pulse heroes – come on, get with it, I’m always talking about them)…… Not only are they finalists in the producer category at the BBC Food and Farming Awards 2017 (winner to be announced next week), but have also just harvested their first commercial crop of British-grown lentils. I love the fact that more and more British pulses are available, reducing food miles and giving our farmers the chance to diversify into niche crops that will hopefully make them a decent living. Hodmedod’s have a great website where you can read more about their lentils (and stock up your larder too).

I’m hoping to have a taste of the new-harvest lentils at The Abergavenny Food Festival this weekend. You’ll find Hodmedod’s amongst all the other amazing producers, talks, feasts, classes, and demos. Should you be interested in getting your kids in the kitchen, enjoying cooking and eating some pulses, do join me at midday on Sunday at The Castle.

 

 

Jenny Chandler

July 10, 2017

Home Turf & a Cooling Watermelon Salad

I’ve had an Ibiza post in my head for weeks (make that months) but now that I’m finally at my desk all I want to do is shout about Bristol; sometimes you really don’t need to travel to have the most glorious weekend.

 

The rugby (Lions v All Blacks – get with it), was all too much on Saturday morning. Pete said that I sounded as if I was being murdered, it felt pretty excruciating too, so I slipped into my new “skins”, (purchased in a moment of extreme angst over an expanding mid-life waistline), to get a bit of exercise. I have to do this more often, I should quickly add that I don’t run (clicky knees), just do that “power walking”  thing that I’ve always thought looked so ridiculous. Any way, an hour and a half later, after taking in the Suspension Bridge, The Downs and lying on the ground looking at the leaf canopy (before being rudely awakened from my reverie by a slobbering labrador), I felt like a new woman.

 

If you’re not acquainted with Bristol, Clifton’s a very beautiful neighbourhood built on the steep hills alongside the Avon Gorge. We’re lucky to live in a skinny mews house, that served the very grand Georgian Royal York Crescent behind; you can still see the carriage tracks in our flagstone floor, our kitchen’s a converted stable and we have a postage stamp of a garden behind.

This weekend was Clifton Fest’; I have to confess that I’d managed to miss any of the build up/advertising which made it even more of a fabulous surprise. Music and food out on the streets, a great vibe helped along by the sunshine; it’s hopefully to become an annual fixture, in fact one of the excited organisers announced that he was working on the idea of a week-long festival next year with a “Rio de Janeiro style finale” – nothing like aiming high! May have to work on the midriff a little harder before I slip into one of those obligatory Brazilian, barely -there, sequinned numbers.

 

Sunday evening rounded off a glorious weekend with a really relaxed BBQ, just around the corner in our friends’ garden, that tumbles down the side of the gorge in a series of lush terraces. We all took a few bits, gathered lots of salad leaves from their vegetable patch, pulled some dishes together in the kitchen and soaked up the balmy evening. I’ll leave it to the pictures – they say it all.

 

It’s not often that I feel like eating watermelon in Britain, it never seems quite hot enough – this weekend was an exception. So I threw together a quick salad to take with us. This works fabulously well with a bit of lamb (I’d marinated some with cumin, coriander, thyme, sherry vinegar and olive oil). Here be the very loose recipe….

Watermelon & Feta Salad (4-6)

About 1/2 a watermelon (depending on size)
1/2 a cucumber
3 spring onions
200 g feta cheese
Plenty of fresh mint
Extra virgin olive oil
Black pepper

Chop up the water melon and cucumber (no melon baller required – what was that all about?). Remove any seeds from the watermelon, mine had very few. Slice up the spring onion. Place it all on a big platter/bowl.

Crumble over the feta into smallish pieces, I never understand why people cut it into lego bricks and I now see that they sell crumbled feta! What is wrong with people? Crumble it yourself – it’s hardly rocket science. (Sorry for a mini-rant, but really?)  Don’t stir otherwise the feta will collapse and make everything look milky.

Rip over plenty of mint leaves, splash on some olive oil and then sprinkle with lots and lots of freshly ground black pepper (your feta should be salty and sour enough to do the rest).

Toasted black sesame seeds make a great addition, as do kalamata olives, if you happen to have some.

This is one of the very few salads that I love to eat chilled from the fridge – so very, very refreshing.
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Little note:
Jo, of the magical garden (and house – you’ve seen nothing yet!), and I are thinking of running some courses together in the future. Just plotting but I’ll keep you posted.

My Roman Affair- Pizza and Gelato Top Spots

I’ve become disastrously negligent with my blog of late, so I’m going to attempt something a bit quicker in the hopes that it will happen more often. Here you have it: more pictures, more info’, less fluff.

When it comes to second homes Spain, and Catalonia in particular, has been my great love for years….. but right now I feel rather like I’m having an affair, I just can’t get enough of Rome. It all kicked off with a couple of visits, in my Queen of Beans role, to the United Nations FAO last year, although what really ignited the passion was Rachel Roddy’s cookbook, (and it’s so much more than a cookbook), Five Quarters: Recipes and Notes from a Kitchen in Rome. If you’re planning a trip to Rome or just want to bring a bit of Rome into your home you just have to own this book or, at the very least, read Rachel’s weekly column in the Guardian Cook. I spent a morning making pizza bianca with Rachel and fabulous son Luca and if you’d like to spend some time cooking with her she’s one of an inspiring trio who run the fabulous ” Market to Table” classes in Trastevere.

Testaccio is where you’ll most likely end up if you’ve become as obsessed with Rachel’s writing as I have (I’d like to point out that this post will be as much of a surprise to R as it may be to you – it’s just that I’ve become her number-one fan/bordering on stalker). The rather hazy picture below, snapped from an EasyJet window shows Testaccio in the bottom left corner. You can actually see our fab’ Airbnb (familiar washing-line view from the door) situated between the triangular and square piazzas in Testaccio. I’m sure that I’d be able to do an “X” marks the spot if I was more techy. It’s a perfect neighbourhood; walking distance from all the top spots yet a million miles away from all the touristy tat stalls and over priced gelato.

Testaccio market is a proper, buzzy, local business with luscious piles of fruit and veg’, butchers with plenty of offal, fishmongers, cheesemongers, hardware stalls, shoe shops and a seemingly limitless array of underwear and aprons on offer too. Don’t miss one of   Sergio Esposito‘s famous allesso (boiled beef) and cicoria sandwiches.

I’m not much of a fine diner (can’t afford to be either, if I’m honest) and holidaying with our daughter Imi made it a perfect excuse to focus predominantly on vast quantities of pizza and gelato. I can’t claim to have discovered any of these great establishments (with just 4 days in a place you haven’t t got time to make the wrong choices)  I turned to info’ from Rachel ( Roddy of course), Katie Parla, A Diana Henry piece for The Telegraph  and gleaned valuable snap shots from Dan Vaux-Nobes’ Instagram (@essexeating).

So, in short, Pizza we loved:
Bonci Pizzarium, Via della Meloria, 43, ( walking distance from The Vatican or Cipro Metro station) This is pizza al taglio (pizza by the slice) which is fab’ as you can taste so many different types – favourite was probably broccoli, hazelnut, potato and mozzarella or perhaps the n’duja with burrata

Pizzeria Remo, Piazza di Santa Maria Liberatrice, 44, Testaccio. Real favourite with the locals + tourists in the know. Often a queue outside, great classic pizza, wonderful fried suppli di riso and also the best beans imaginable (and I know my beans)

Trappizino, Via Giovanni Branca, 88, Testaccio. Can barely be termed a pizza at all, more like pizza corners stuffed with traditional Roman dishes such as aubergine parmigiana, chicken cacciatora or beef tongue with salsa verde. Heaven, really heaven and fantastic local craft beers on offer in their little bar next door.

Tavernaccia Da Bruno Via Giovanni da Castel Bolognese, 63, Much more than a pizzeria  –  had the most spectacularly good wood-roast porchetta and pigeon, sautéed cicoria to die for, and Imi declared that her Pizza Margherita was the best in Rome.

Favourite Gelato (the difference in price between the historic centre and less touristy areas was HUGE)

Gelateria La Romana, Via Ostiense 48, Testaccio (quite a big chain but extremely good nevertheless, you’ll find other branches) Panna cotta with fruti di bosco and toasted pine kernels was sublime. Love the fact that we had to queue at 10pm on a chilly night in April.

Panna & Co, Marmorata 115, Testaccio. Our “local”, we had a few! Imi The Gelato Queen’s favourite gelateria of the trip with pistachio meringue coming in as the top flavour.

One to strike off: I marched Mims and Peter half way across Rome for the famed Carapina gelato – it’s closed down! May be about to spring up elsewhere but do check. Otherwise Come il Latte gets great reviews but we never quite made it.

Top Coffee:

Pasticceria Barberini, Via Marmorata, 41,TestaccioMorning coffee and pastries here became the daily ritual. Love the way the locals down their espressos in a matter of moments and then get on with their day. Spectacular range of cakes- everything we tasted was ridiculously good.

Caffe Sant’ Eustachio, Piazza di S. Eustachio, 82 ( near the Pantheon) The BEST coffee ever. Reputedly down to own roast beans and water from an ancient aqueduct. Be sure to stand at the bar, its what all the locals do and they’ll sting you if you sit down outside.

We ate in plenty of other places but these were the faves. Also, for me, one of the joys of renting a flat is being able to cook/cobble together something yourself. Testaccio market and then the very exclusive but amazing Volpetti (a delicatessen like you’ve never experienced before – also in Testaccio) are great places to stock up. We had a picnic too but that’s another story and another blog post, along with a crostata recipe and news of Rachel Roddy’s next book.

Thanks to “With Mustard” for requesting this little list (I’d not have got around to it otherwise)

 

Kids, Cups and Head Recipes

Getting children into the kitchen is something I’m absolutely passionate about. There’s no doubt about it, cooking works on so many levels……… knife skills are perfect for developing fine motor skills, adapting quantities and weighing ingredients can be used to test mathematical proficiency whilst keeping on top of the mess and the timings calls for good organisation. Then, most importantly, there’s the opportunity to develop a love for,  and an understanding of, good ingredients and real food that will set up good eating habits for a lifetime.

Sometimes it’s great to have a recipe that really challenges, whilst at others a familiar and extraordinarily simple combination is wonderful for building confidence and creativity. There’s something really empowering about making something without even turning to a book. An omelette is a perfect example; once they’ve mastered the egg cracking a kid can decide between herbs, grated cheese, sliced spring onion, sweetcorn and a multitude of other bits that you find in the fridge. You will probably want to stand by as they fry depending on their age and ability but it really can be a meal in minutes.

American-style pancakes (Scotch pancakes or drop scones) are a fabulous “head recipe”  especially when you use measuring cups – most people use these in the U.S. and Down Under although I have to admit that I’d rather weigh if I’m looking for precision. However the beauty of cup measuring for simpler combinations such as the pancake batter is the speed and ease with which you can work and, even better, how easy it is to remember the recipe. There are plenty of cutesy cup measures around the shops nowadays or you can just stick with the basics.

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So, assuming that the child can remember the   1+1+1 recipe, they can head into the kitchen, have a cupboard/fridge forage (with your permission) and make any number of different combinations.

American- style Pancakes
– Serves 4  (about 12-16 pancakes)

The basic recipe

1 cup self raising white flour/ self raising wholemeal flour or a mixture of both.
pinch of salt
1 medium egg
1 cup milk
For the Frying: 2 tsp butter + 2 tsp vegetable oil

Put the flour and salt in a large bowl and make a well in the middle.

Add the egg and milk and whisk everything together until just combined Don’t worry about a few lumps, over whisking will make your pancakes tough.

Add 1/2 a teaspoon of butter and 1/2 tsp oil to a large frying pan and set the pan over a high heat. !!!!! Once the butter has melted, carefully add dessert spoonfuls of pancake batter to the pan. You can cook them 4 or 5 at a time.

If the pan begins to smoke turn down the heat.

Once the top of the pancakes are bubbly and the sides begin to firm it’s time to turn them over using a fish slice drawing or metal palette knife drawing

Cook for another minute or two, until golden and then place on a warm plate.

These are scrumptious eaten straight away but you can cover them with foil to keep warm until you have used all the mixture.

Add another teaspoon of butter to the pan, wait for it to melt and spoon in your next batch of pancakes.

Serve with bacon and maple syrup or a fruit salad with honey and yoghurt.

Jenny Chandler Cool Kids CookFruity Pancakes
Add 1 grated apple or pear (peel and all) to the pancake batter when you stir it all together. Great with sugar and a squeeze of lemon juice.
Or
Stir 1 mashed banana and the zest of 1 lime into the pancake mix and serve sprinkled with toasted coconut chips,  a pinch of brown sugar and lime juice.
Or
Add blueberries, raspberries, strawberries or blackberries to the pancakes as soon as you have spooned the mixture into the pan. About 3 0r 4 fruits per pancake will be plenty. Serve with honey.

 

Go Savoury
Stir 50 g grated cheddar cheese into the batter with a tablespoon of chopped chives.
Or
Stir 100 g sweetcorn kernels and 2 chopped spring onions into the batter. So, so good served with a dollop of guacamole!
Or
Make the pancake batter with wholemeal flour, a tablespoon of chives and chopped dill. Serve with smoked salmon and a blob of sour cream.

 

& the good news ……….I gave a presentation to Year 5 at Bristol Grammar School last week and we played around with some variations on these pancakes. When it came to tasting, more of the kids plumped for the savoury than sweet options……. RESULT!

Images are by Deirdre Rooney from my book Cool Kids Cook ( Pavilion 2016) 

 

 

 

 

 

 

My Life as “The Bean Queen” at Borough Market and Beyond

You may have noticed that there has been very little activity on this blog for quite a while now. My “Bean Queen” duties have taken me out and about and there’s been little time for writing. In fact this post will be a bit of a cheat too, as I’m just about to link you to the wonderful Borough Market website.

Photo credit Borough Market

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Festival Season – Spilling the Beans

No sooner is the summer music festival season over than the flurry of food festivals begins. It’s harvest, the perfect time to get excited about all of our local fare and artisan producers, and to indulge too (you’ve got months before all those irritating people begin shouting about detoxes and beach bodies). This year I’ve been blowing the trumpet for pulses, as many of you are already well aware.

First stop was beautiful Ludlow, one of the original food festivals ,that started out in 1995. The main festival venue is the castle but there are events all over the town, and what a stunning town it is. Sorry, I only managed a few snaps whilst I did some speedy sightseeing before making my appearance on the stage. I managed to gather some fabulous bits from the stalls too – plates to die for from Sytch Farm Studios, chorizo and saucissons from Charcutierltd , Ludlow Blue cheese from Ludlow Food Centre and then the most divine custard tart, that I ate straight away, from the fabulous Harp Lane deli’ right off the market square. Now if you’ve been clicking on all those links it’s a miracle you’re still here, so well done.

I cooked up my favourite green pea fritters (here’s the recipe).I did put some fabulous local chorizo on top this time, delicious cooked up with some red onions and a splash of Herefordshire cider. The second dish was a freekah and butterbean number with roasted cauliflower (here’s a red rice version but do use freekah instead – just boil in lightly salted water until tender and drain.)

On my way home, as I drove from Ludlow to Bristol through some of England’s most stunning countryside, I got all excited. I’ve now made a pact with myself that whenever I’m on a long journey I’ll turn off up a random lane and stop for a few minutes just to breathe and take in the scene. First stop Ocle Pychard, who could resist? And just look what I found!

The next weekend it was off to Abergavenny, to work with kids cooking up some British baked beans. I’m a firm believer that getting children in the kitchen is a great way to encourage adventurous eating and invaluable life skills. We used Hodmedod’s red haricots to make our beans with fried onions, carrot, celery and garlic and a tin of chopped tomatoes. With a little seasoning and a dash of local cider vinegar those beans put the supermarket beans-in-gloop to shame. There’s a recipe in Cool Kids Cook. We added a little chilli and lime juice to our beans and toasted them in a wrap – hey presto! Quesadillas! I’ll get Imi on the case to give you a demo’ very soon.unspecified-2

Now I have to admit that I was so taken up (in a good way) with the kid’s workshops that I only had a couple hours flying around the amazing festival, I managed to squeeze in one of Pembrokeshire Beach Food Company ‘s lobster and seaweed butter rolls. One day I’ll make it to their original beach shack, Café Môr, in Pembrokeshire, in the meantime I’ll sniff them out at every possible festival opportunity. Random stop this time was overlooking the Usk valley just a few miles outside Abergavenny: plenty of sheep, very green hills and blackberry brambles for some opportunistic picking.

Next up Bradford, The World Curry Festival, a long train journey but so worth it; part of a week-long festival celebrating curries of the world with chefs such as Ken Hom and the broadcaster /comedian Hardeep Singh Kohli. I was giving a dal demo, I did worry that I might be teaching grandmothers to suck eggs and so I pulled all the stops out with this magic Sambar recipe. For any of you who came to the demo you’ll find the chickpea Sundal Accra recipe here and the simple Tarka Dal recipe here

DSC_1625.jpgSouthern Indian Vegetables with Dal  – Sambar

Sambar is a southern Indian staple. It’s essentially a dal cooked with whatever vegetables are in season, so don’t worry about the long ingredient list, just use what you have to hand..
Traditional sambar has a very loose and almost soup-like consistancy and is served alongside rice, dosa or flatbreads. I like to make mine a little thicker.
For the curry – (serves 6 with rice or flatbread)
100 g red lentils (or more authentically  toor dal) well rinsed and drained
1 tsp turmeric
2 onions, sliced
2 small potatoes, peeled and cubed
2 tomatoes, cut into wedges
1 aubergine, diced
100g pumpkin or squash
a handful of french beans
3-4 tbsp tamarind paste
salt
For the spice paste
1 tbsp oil
3 shallots, diced
100 g dessicated coconut (unsweetened please)
2 tsp coriander seeds
1 tsp cumin seeds
2 dried chillis
For the Tarka
1 tbsp ghee or oil
1 tsp black mustard seeds
10-15 fresh or frozen curry leaves
1 tsp dried chilli flakes
Put the lentils in a large pan with the turmeric and cover with 600 ml/1 pint of water.
Simmer, covered, for about 45 minutes or until the lentils are soft ( you may need to add a dash more water). Add the onions, potatoes, tomatoes, aubergine and pumpkin and cook, stirring from time to time, until tender. 
Meanwhile take a small frying pan and heat up the oil. Fry the shallot until soft and then add the coconut, coriander, cumin and chillis. As soon as the mixture is aromatic and golden remove it from the heat. Make a fine paste using a pestle and mortar, a spice grinder or small processor.
Add the green beans, tamarind paste and spice paste to the lentils, stir and cook until the beans are tender. Do add more water if you like the traditional, soupier consistancy
Re-use the frying pan and make the tarka. Heat the oil and cook the mustard seeds until they begin to splutter, add the curry leaves and chilli, stir once and then tip over the sambar.
I hope you’ve enjoyed my little diary of events, more like a newsletter this month, I assumed you’d jump to the recipe if you got bored! Next stop on my “Pulsathon” is Brussels and then on 22nd October you can find me at The Dartmouth Food Festival. I’ll be cooking with kids and also doing a beany demo’ too. Come along, I’d love to see you.