It's time for comfort food... cook some of my Autumn favourites with me!
Winter is fast approaching here in the UK and with that in mind, I want comfort food - delicious, easy, cosy and warming foods.
This week I'm sharing with you some of my favourite recipes that are easy to do whilst still being packed full of flavour and goodness.
For this blog post, I'm thrilled to be collaborating with Uche. They've created some amazing products that I've been trying out, including a cordless blender, bamboo scales and bamboo chopping board.
Cordless Blender:
This super-handy blender uses a USB charging point and is really small so perfect for commuting, long journeys or just quickly blending something tasty whilst out and about. It's great for whipping up a smoothie to take with you on the go, plus it's got a separate cup that comes with it as well. It's fantastic!
Bamboo Scales:
Ushe have produced a wonderful set of bamboo scales. It is so light and beautiful to use, plus it's very aesthetically pleasing! What I love most about it is that not only do you get the standard units of measure but also millilitres too so you can weigh liquids, which is particularly handy when baking things such as scones and be super precise!
Bamboo Chopping Board:
I love having a chopping board with a rim, particularly for chopping juicy fruits such as citrus. It catches the juices rather than letting them run over the edge and make a mess.
I've been using the chopping board a lot recently and so far there are no knife marks, so it's quite tough and hard-wearing.
You mustn't put wooden chopping boards in the dishwasher. Instead, just give them a rinse, let them dry naturally and then rub them down with a little bit of olive oil to look after them.
Planning your meals.
I get asked so many questions about meal planning, batch cooking and organisation in the kitchen. So much so that I've got an entire week dedicated to it on my Efficient Home Course! I've also created my very own weekly meal planner and shopping list to assist you as much as I possibly can. 52 weeks of the year are all laid out ready for you to plan out your week. There's space for your shopping list and you can either tear the page off or take the whole book with you, as I've made it small enough to fit in your handbag!
It's really easy to flick back and find a week that worked, and repeat that week if you're busy and don't have time to plan another out. I tend to sit down on a Sunday evening and chat with the family to ask them what they would like because I think it's really important that they're involved in the food decisions. That way I also think it encourages them to eat more and be adventurous!
On top of all of that, you're also saving waste by not having to throw so many things away because you've changed your mind. It honestly is a complete game changer!
It also contains my freezer diary, because I think it's really important that you keep track of what is in your freezer. I love to batch cook, and some of the recipes that I am sharing with you today I freeze in portions to enjoy at a later date. That way if you're in a hurry you can just whip something out of the freezer and know that you're going to have a good nutritious meal. The freezer diary ensures you know what is in there, so again you can plan accordingly.
Shopping locally and with the seasons.
I use a butcher and a greengrocer that are local to me. I try to shop locally as much as I possibly can. I do use the supermarket and place one online delivery a month for the bigger bulkier items, but I make a real effort to visit the local shops as a priority.
The local shops have the most gloriously fresh seasonal produce, which I love to cook and serve because our bodies are designed to eat like that. Eating seasonally ensures we consume all of the different vitamins and minerals from the different fruits and veggies throughout the year, as we were made to!
The 'Anything' Smoothie.
I love having a smoothie in the winter to make sure that I get all my 'goodness' from the very beginning of the day. Occasionally I won't have time for breakfast or even lunch, so the portable blender from Ushe is a lifesaver for a smoothie on the go, especially with the portable cup!
I don't particularly follow a recipe when I'm creating smoothies, so just go by your tastebuds and tweak accordingly. In this week's video I used a kiwi, a banana, some ginger and spinach loosened up with water - but you can add fruits of any kind, milk or milk alternatives, seeds, oats you name it! Just be adventurous!
The Ushe cordless blender blends it all effortlessly, and rather quietly when compared to a Nutribullet or similar. Just make sure you give any larger pieces of fruit a little chop first to help it along.
Now for three of my very favourite Autumnal dishes, the Chilli Con Carne and Orzo Pasta can be batch cooked and frozen for a scrumptious meal in the future, so go ahead and make a good amount!
Gnocchi Tray Bake.
Ingredients:
1 packet of gnocchi
1 packet of mozzarella - chopped
1 packet chorizo - diced
2 cloves garlic - crushed
2 handfuls of baby spinach
1/2 tin of passata - Pizza Express is my favourite!
1 tin of tomatoes
Few basil leaves
2 or 3 handfuls of grated cheese - I used gruyere but cheddar or parmesan work well too.
Salt & Pepper to taste
Cook the gnocchi for 2 minutes and drain, then add to an ovenproof tray.
Fry the chorizo until browned, you shouldn't need to use any oil as it contains its own.
Sprinkle the mozzarella, chorizo, garlic and baby spinach over the gnocchi and give it all a good stir.
Pour over the passata and tomatoes, mix until all combined.
Rip a little basil over the dish. If you're using a basil plant, pinch the basil to remove the leaves, don't cut it!
Add sea salt and pepper to taste.
Scatter over the cheese and pop into the roasting oven of the Aga (180-200 degrees Celcius if using an electric oven) for 20-25 minutes until browned on top.
Roasted Butternut Squash With Orzo Pasta.
Ingredients:
One butternut squash - peeled and chopped into chunks
(Keep the seeds! These can be dried and planted)
1 stick of celery - chopped
2 cloves of garlic - crushed
1 shallot - chopped finely
500g orzo
Sage leaves - chopped finely
1-litre vegetable stock
Salt & Pepper to taste
2 handfuls parmesan - grated
Olive oil
Roast your butternut squash with a drizzle of olive oil, a scattering of sage leaves and some salt & pepper in the roasting oven of the Aga (180-200 degrees in an electric oven) for 30 minutes until cooked through. Turn halfway for even cooking.
Put 1 tbsp of olive oil into a large skillet with a lid, then add your shallot and celery and cook until softened.
Once soft, add chopped sage leaves, garlic and salt and pepper to taste.
Cook for about 30 seconds before adding your vegetable stock.
Bring to a boil, then add your orzo pasta.
Cook for roughly 8 minutes, until al dente. Keep stirring to release the starch and make it a lot creamier.
You may need to add more stock so keep an eye throughout.
Once all of the stock is absorbed and the orzo is cooked to your liking, mix in two handfuls of parmesan.
Once all stock is absorbed, mix in 2 handfuls of parmesan.
Serve as is, with the chunks of butternut or other roasted seasonal veg on top!
The orzo pasta can be frozen and defrosted to be enjoyed at a later date!
Chilli Con Carne.
Ingredients:
1 tbsp extra virgin olive oil
1 medium onion peeled and finely chopped
1 celery stick halved lengthways and finely chopped
2 red peppers diced
2 carrots finely grated
3 cloves of garlic crushed or finely chopped
5lb minced beef
1 can red kidney beans
½ tsp cayenne pepper
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp dried oregano
2 x 400g tins chopped tomatoes
2 tbsp tomato puree or passata
150ml red wine
1 bay leaf
sea salt and black pepper to taste
1 dessert spoon Pollyanna’s Kitchen Chillish
Heat the olive oil over medium heat in a large saucepan, fry the onion, celery and red peppers for 4-5 mins until softened, season and then add the garlic and Chillish.
Add the spices and stir. Let cook for about 1 minute until the spices become fragrant.
Add the carrots and the mince. Turn up the heat, and stir until browned.
Reduce the temperature, stir in the tomatoes, puree, wine, kidney beans and bay leaf. Season with salt and pepper.
Bring to the boil, pop the lid on and turn down the heat to a low simmer for 1 hour. Place into the simmering oven if you have an Aga.
Enjoy with rice, on a jacket potato, inside a burrito or with nachos! The possibilities are endless!
Do you have any favourite Autumnal dishes? I'd love to know what they are!
Love, Charlie x