cherry sorbet

I love cherries in anything, and this delicious sorbet is all raw. I buy a bag of frozen stoned dark cherries from the freezer department in my local Sainsbury’s (they are only £2.00 for 500g which is a bargain) 

The sorbet is beyond easy to make, no churn and I like to serve it with biscotti and or some shaved dark chocolate on top… or just garnished with fresh cherries. 


Ingredients

Makes about 3/4 pint

  • 2 tbs cups of stoned cherries plus a few fresh ones for optional garnish 
  • 2 tbs of lemon juice 
  • 1/3 cup of maple syrup 
  • 2 tbs Vodka, Kirsch or fruit juice 
  • 1/2 tsp of almond extract (optional) 
  • A bar of dark chocolate (optional) 
  • A lidded freezer container on standby to put it in

How:

Place the lemon juice, maple syrup, cherries and kirsch (or vodka or fruit juice) and optional almond extract into the bowl of your food processor. Working as fast as you can, blitz it all up till it’s silky smooth and there are no visible skin bits. Tip it into the freezer container to firm up unless you want it straight away, it will be quite soft but delicious nevertheless. It’s at its best texture wise after a couple of hours in the freezer and eaten that day. 

If it’s been in the freezer for ages you might want to take it out ten minutes before serving to soften it slightly. If I’m serving it with chocolate on, I put the chocolate in the fridge to harden up and then shave it with a vegetable peeler. 

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

easy imam bayildi

This aubergine recipe is absolutely one of my favourite things ever. It’s an ancient Middle Eastern recipe that is so delicious I could eat it every day. I serve it with warm flat breads, Greek yogurt (or Oatly crème fraîche if you are dairy free) and salad and it’s the perfect lunch or starter. It’s brilliant with my Baked Falafel too. Sometimes I add toasted pine nuts on top with the mint and parsley leaves. My friend Giada and I had it for lunch on toast with hummus and it was delicious.


Ingredients

Serves 3-4

  • 2 aubergine sliced into 1/2 inch thick slices lengthwise 
  • 1 small onion finely chopped 
  • 2 garlic cloves minced
  • 1/4 tsp of red chilli flakes
  • 1 teaspoon
  • 1 tablespoon of cinnamon (I think it needs quite a lot) 
  • 400g tin of chopped tomatoes 
  • Small bunch of mint
  • Small bunch of parsley 
  • 1 tsp of maple syrup (optional)
  • Olive oil
  • Salt and pepper to taste 

How:

Preheat the oven to 180c or 350f.

The cut aubergines can be salted and left to drain for twenty minutes then washed before use, however they have bred the bitterness out of some of them so I generally find it unnecessary. 

Fry the aubergine slices in a big glug of olive oil, on both sides till golden. Set aside. Fry the onion in a tablespoon of olive oil till it’s starting to go golden and add the garlic, cinnamon and a pinch of salt and cook for a further minute. Tip in the chopped tomatoes and  gently cook till the sauce, about 5 minutes. 

Place the aubergines in an oven proof dish or pan and pour over the tomato sauce. Cover with a lid or tightly with foil and bake for about for about one and a half hours or until the aubergines are tender. Sprinkle over the chopped parsley and leaves of the mint and serve. They are even better the next day after a night in the fridge. 

My serving suggestion below is with warm pita bread, salad, Oatly crème fraîche and lots of the herbs.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

italian breakfast cake

Italians love a small sweet biscuit or a small piece of cake with their coffee in the morning. This cake is light and lemony and is made with olive oil and lots of eggs. You could eat it anytime of day and it would be delicious with berries and a dollop of crème fraîche too. I reduced the sugar a bit as I don’t like my cakes too sweet but you can add more if you prefer. I think it’s sweet enough.

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Busaba thai calamari

This recipe is more of a review, I found it on Epicurious and it’s recipe for the Busaba Eat Thai squid which is one of their best dishes and everyone loves it so I wanted to try and make it myself. It’s really delicious and what really makes it is the sauce. It’s brilliant with Thai sticky rice and some stir fried pak-choi. The pickled peppercorns are optional if you can’t be arsed, but I love them and made a big batch to use on other recipes, like my curries. 

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chocolate ricciarelli biscuit cakes

These chocolatey Italian biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense dark and rich and you only need a couple.

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