Archive of ‘autumn’ category

Roast Pumpkin Soup

This rich, warming soup is perfect for an autumn night. Nutty roasted pumpkin and glorious melting cheese come together for the perfect supper to snuggle up with and keep the spooks at bay!

Ingredients
Serves 6

Soup
1 small pumpkin (1.3 – 1.6kg)
1 tablespoon olive oil
1 large onion, peeled and diced
850ml vegetable stock
425ml whole milk
25g butter
Salt, pepper and ground nutmeg, to season

Croutons
2 thick slices crusty white bread
1 tablespoon olive oil
Salt and pepper

To serve
100g melting cheese, such as gruyere or mozzarella, grated

Method
Preheat oven to 240 °C. Start by cutting the pumpkin into quarters, scoop out the seeds, then cut each quarter in half. Brush the surface of each section with the oil and season with a liberal sprinkling of salt and pepper. Pop into the oven to roast for 30-35 minutes, or until the flesh is soft when tested with a skewer.

 While the pumpkin is roasting, melt the butter in a large saucepan over a high heat, add the onion and stir. After 5 minutes, turn the heat down low and leave the onion to cook gently for 20 minutes, stirring occasionally.

 Once the pumpkin is cooked, remove from the oven and set aside to cool. Add the stock and the milk to the onion and turn the heat up to medium. Once the mixture is simmering, scoop out the pumpkin flesh and add to the pan along with the seasoning of salt, pepper and nutmeg. Turn the heat down to low and leave to gently simmer for a further 20 minutes.

 This is the perfect time to make the croutons. Preheat the oven to 180°C. Cut the bread into cubes and toss in a bowl with the oil and salt and pepper seasoning, making sure each crouton gets an even coating. Place onto a baking tray and bake for 10 minutes, until they are light and crispy.

 Next, puree the soup using a hand blender or food processor and whizz until smooth. Season to taste, and when you’re ready to serve, slowly reheat the soup over a medium heat – keep an eye on it and make sure it doesn’t boil as this would compromise the taste. Ladle into warm bowls, top with a handful of croutons and a generous scattering of cheese.

 Snug up and enjoy!

By Millie Norton

Spiced Toffee Apple Pie

Ginger spiced toffee sauce and buttery apples come together to give this classic dessert a modern twist!
Ingredients
Pastry
350g plain flour
175g salted butter
pinch salt
Approx. 6tbsp cold water
Apple filling
2 bramley apples
1tsp cinnamon
1tbsp dark brown sugar
Ginger Toffee Sauce
125g dark brown sugar
125ml golden syrup
100ml double cream
50g salted butter
3tsp ground ginger
Method
- First make the pastry. To do this, rub the butter into the flour until the mixture resembled breadcrumbs. Next add the water a tablespoon at a time, mixing with a knife until the pastry starts to come together – you might not need to add all the water for this to happen. Now use your hands to bring the pastry together in a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
- While the pastry chills, peel and core the apples. Cut into rough 1cm chunks and toss in a bowl with the cinnamon, sugar and a little lemon juice to prevent them from browning. Melt a knob of butter in a deep frying pan over a medium heat and add the apples, cooking for about 10 minutes, or until they begin to soften. Take off the heat and drain away any juice or butter left in the pan.
- Next make the toffee sauce. Simply put all the sauce ingredients into a saucepan and melt over a medium heat. When the mixture starts to bubble, leave to simmer for 5 minutes, stirring gently. When the sauce starts to thicken, remove from the heat and leave to one side to cool slightly.
- Preheat the oven to 200ºC. Take the pastry out of the fridge and roll out on a floured surface until ½ cm thick then use to line a lightly buttered pie dish. Add the apples and drizzle a couple of tablespoons of toffee sauce over the top, putting the leftover sauce to one side to serve. Now roll out the pastry for the pie lid and gently place on top of the pie. Cut two small air holes in the middle of the pie and use any leftover pastry for decoration. Using short downward strokes and a sharp knife cut any leftover pastry away and pinch together the lid and base to create a firm seal.

- Place in the oven for 15 minutes, then turn down the heat to 180ºC and bake for a further 30 minutes, or until the pastry on top is golden and the filling soft and bubbling. Serve with a generous drizzling of toffee sauce and double cream. Delicious! 

By Millie Norton

Roast Pumpkin Soup

This rich, warming soup is perfect for an autumn night. Nutty roasted pumpkin and glorious melting cheese come together for the perfect supper to snuggle up with and keep the spooks at bay!

Ingredients 
Serves 6
Soup
1 small pumpkin (1.3 – 1.6kg)
1 tablespoon olive oil
1 large onion, peeled and diced
850ml vegetable stock
425ml whole milk
25g butter
Salt, pepper and ground nutmeg, to season
Croutons
2 thick slices crusty white bread
1 tablespoon olive oil
Salt and pepper
To serve
100g melting cheese, such as gruyere or mozzarella, grated
Method
Preheat oven to 240 °C. Start by cutting the pumpkin into quarters, scoop out the seeds, then cut each quarter in half. Brush the surface of each section with the oil and season with a liberal sprinkling of salt and pepper. Pop into the oven to roast for 30-35 minutes, or until the flesh is soft when tested with a skewer.
While the pumpkin is roasting, melt the butter in a large saucepan over a high heat, add the onion and stir. After 5 minutes, turn the heat down low and leave the onion to cook gently for 20 minutes, stirring occasionally.
Once the pumpkin is cooked, remove from the oven and set aside to cool. Add the stock and the milk to the onion and turn the heat up to medium. Once the mixture is simmering, scoop out the pumpkin flesh and add to the pan along with the seasoning of salt, pepper and nutmeg. Turn the heat down to low and leave to gently simmer for a further 20 minutes.
This is the perfect time to make the croutons. Preheat the oven to 180°C. Cut the bread into cubes and toss in a bowl with the oil and salt and pepper seasoning, making sure each crouton gets an even coating. Place onto a baking tray and bake for 10 minutes, until they are light and crispy.
Next, puree the soup using a hand blender or food processor and whizz until smooth. Season to taste, and when you’re ready to serve, slowly reheat the soup over a medium heat – keep an eye on it and make sure it doesn’t boil as this would compromise the taste. Ladle into warm bowls, top with a handful of croutons and a generous scattering of cheese. 
Snug up and enjoy!
By Millie Norton

Meatball Winter Warmer

Now that the weather is turning colder (and the rain keeps falling) we want nothing more than to curl up in the evenings under a blanket, with a glass of (mulled) wine and some comfort food.   So we’ve decided to revisit one our favourite Meatball Winter Warmer recipe to warm you up…
Ingredients 
Makes 2
150/200g minced beef
1 tsp oregano
Healthy sprinkling of paprika
Healthy sprinkling of dry coriander leaves
Pinch of ground pepper
Pinch of salt
1 slice granary bread
1 egg yolk
1 ball of mozzerella
Knob of garlic butter
100g chopped tomatoes
Mixed dry herbs
2 multi-seeded rolls
Method
-       Make the breadcrumbs for the meatball by taking the slice of granary bread and rub it together so that crumbs form, make sure you have a mixing bowl to catch the falling crumbs
-       Cut two generous cubes from the ball of mozzarella ready to put inside the meatballs
-       Next combine the minced beef, breadcrumbs, oregano, paprika, dry coriander leaves, seasoning and combine together with the egg yolk
-       Once the mixture is held firmly together, take the mince mixture and roll into two large balls
-       Make a well (use your finger to push down in the centre of the minced ball) and place the cubed mozzarella in the centre – one cube per ball
-       Now roll into two full meatball shapes
-       Heat some oil in a frying pan – fry the meatballs on a low heat until browned on all sides
-       While the meatballs are cooking make the tomato sauce; place chopped tomatoes in a small saucepan and season, also add some herbs and the garlic butter (be as generous as you like)
-       Cook the tomato sauce until heated thoroughly and turn off the heat
-       When the meatballs are ready cut in half the fresh seeded roll and spoon the tomato sauce on the bread, then add the meatball (cut in half)
-       This is yummy for a winter lunch or snack – that melted mozzarella meatball in its garlic tomato sauce and fresh bread is just pure comfort heaven!

By Melodie Walter

Back to School

The start of September always gives us that lovely back to school feeling. Who can forget that first day with a brand new pencil case, new shoes and new coat – with name tags firmly sewn in by mum, of course!
Even though we’ve moved on (a little), we still love to surround ourselves with some new stationery to start off the new term in style….
1. The only bag our stuff will be seen in, the essential satchel and we couldn’t resist this cute pastel hue. Chelsea Satchel in Sweet Pea, Cambridge Satchel Company
2. Who says your pens can’t look pretty? This does… even when writing boring notes! Polka Dot Pen, Poketo
3. Let everyone know it’s yours with this personalised pencil case.  Monogrammed Case, Friendly Handmade
4.  With this cute planner, there’ll be no excuses for not being organised. Perfect Mini Planner, Poketo
5. These fun sticky notes will bring no doubt bring a smile to your face… Set of sticky notes, Topshop
6. Keep all your good ideas noted down in this pretty notebook. Historisk Note-book in pink, IKEA

Urban Outfitters Autumn 2013

The latest lookbook from Urban Outfitters has got us dreaming of heading to Paris with their dreamy images shot by Lina Scheynius. We love the laid-back casual look mixed with the elegance of the backdrop of the french countryside and city streets. 

Featuring casual denim, feminine shapes and washed out prints – it’s the perfect mix of romantic grunge and their signature edgy look that we love. 

Winter Warmer

After coming in cold from our celebrations on Bonfire Night, we thought of something we could eat as a comforting warm-up snack for us and our friends. This one is really easy to make and great for making big batches for cold-nosed guests. Check our first winter-warmer of the season!


Ingredients
3x Baking potato (medium)
1 red pepper
1 avocado
1 tub soft cream cheese
½ tsp paprika
½ tsp cumin
½ tsp oregano
3 rashers bacon
Handful grated cheese 

Method
-       Pre heat oven to 190 C
-       Bake potatoes for hour and a half (or until soft)
-       Pre-make filling: chop pepper, avocado and mix with spices and bacon and the soft cream cheese
-       Scrape out potato from skin of the jackets and combine with the filling mixture
-       Grill the bacon rashers until they are nearly done
-       Chop and mix with the filling mixture and then put the filling back inside the jackets
-       When you are ready to have your winter warmers, simply place on tray with tin foil and put in the oven for twenty minutes (warm oven to 180 C)
-       Enjoy with a good ‘warming’ Indian beer!

By Melodie Walter

Cheesy Pumpkin Pie

You may think that making anything to do with pumpkins is a bit keen and quite frankly premature but who could resist when we’re all feeling in the midst of the Autumn spirit? But since it’s leading up to Halloween, we thought why not make way for the celebrations – with our very own special pumpkin and cheese heart-warming treat!


Ingredients
Serves 4
Pastry
170g white flour
85g margarine
Pinch of salt
Water (to mix)
Pie filling
340g cooked pumpkin
85g grated cheese
1 heaped tbsp soft cheese
3 tbsp double cream
1 tsp nutmeg
Method
-       Preheat the oven to 200C
-       Sieve the flour and salt into a bowl and then rub the margarine together with the dry ingredients to make your pastry
-       To finish, combine with the water (about a 1-2 tbsps)
-       Roll the pastry out so it is flat (remember to sprinkle flour on the surface to stop the pastry from sticking to the rolling pin)
-       Then line a pie dish (or just a 8-9 inch baking pan – circular) with the pastry
-       Put a good amount of dry rice inside to gold the pastry in place and ‘blind’ bake it for 10-12 minutes
-       Take it out of the oven and then reduce the heat to 180C
-       Mix all the other all the ingredients but leave 28g of grated cheese unmixed
-       Remove the rice and put the mixed ingredients into the cooked pastry
-       Sprinkle the unmixed grated cheese on top and any leftover pumpkin seeds
-       Bake for an hour or until the pie is firm
-       Serve on its own or with green beans with bits of bacon and wash down with some hot spiced cider – the spices will go well with the creaminess of the pie!
By Melodie Walter

Ripe for Picking

As we are well into September; it is only fitting that we use two of the month’s best produce: apples and blackberries! If you venture out you may spot some wild blackberries ripe for picking – or alternatively go to a local farm and pick your own! Some homemade blackberry ice-cream allows us to cling on the to the end of summer and the hot spiced apples in pastry give us the warming comfort that we need to adjust to the months ahead…
  
Ingredients
Makes 4 
  
For ice-cream
2 eggs
30g caster sugar
300ml double cream
300g blackberries
For apples in pastry
4 cooking apples
2 tsp unsalted butter
2 tbsp dark brown soft sugar
1 tsp cinnamon
1 tbsp flaked almonds
1 lime
300g puff pastry
1 egg
1 tbsp caster sugar
Method
For the ice-cream  *Warning: you will need to make this 24 hours in advance at least!*
-       Whisk together the eggs and sugar in one bowl and in another whisk the double cream until stiff peaks form
-       Pop the blackberries into a food processor until all the fruit is pureed
-       Combine the whisked eggs and sugar and cream in one bowl
-       Pour the puree into a fine mesh strainer and allow the juice to drain into the combined ice-cream mixture and push any remaining liquid through with a spoon
-       Mix together and put into a polythene container and freeze for 24 hours
For the apples in pastry
-       Peel apples and remove the core; rub the peeled apples in 1 tbsp of the dark soft sugar
-       Cream together the butter, the rest of the dark soft sugar, cinnamon, almonds and lime juice and put in each of the apple cores; then place them in the fridge to chill for an hour
-       Heat oven to 190 C
-       Roll out the pastry and cut into four squares and wrap around the apples separately
-       Mix the egg and caster sugar together and coat each apple in pastry with the glaze
-       Place in the oven for 35 – 40 minutes
-       Serve with a scoop of blackberry ice-cream and fresh blackberries – note: must be served hot!
-       Let the spice and warmth on your taste buds savour the sweet taste of early Autumn…

By Melodie Walter

An Autumnal Breakfast

Mixed berries topped with plain yoghurt and honey… granola with brown sugar and skimmed milk…toast spread with marmite and avocado… ah summer breakfasts. Light and healthy while satisfying enough to put a spring into your step!
Well get over it. Summer’s gone and it’s not coming back for a long time. We suggest you move on.
To make the process a little easier, let’s try a new breakfast for a colder morning. If this can’t ease you from your warm bed on a cold, gloomy and cheerless morning, nothing will.
Cellardoor’s Super Porridge
Serves 1
50g porridge oats
350ml of water (or milk. Or you can mix the 2).
Throw both of the ingredients into a non-stick  pan and simmer for 5 minutes, giving them a bleary eyed stir every minute or so to stop it sticking to the bottom.  You can cheat and use Oats-So-Simple porridge oats which means you can bung the whole lot into the microwave and go back to bed for 2 minutes (3 if you include an extra minute when you’re ‘letting it stand’)if you want, but they‘re more expensive.
Now THIS is the bit that makes the difference: Top with a sprinkle of sliced almonds, raisins, course brown sugar and a bit of double cream. Packed with fibre and protein, this will keep you full till lunch!

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