It’s been a few weeks since I wrote my last blog (my apologies & I hope my social media pics have kept you well fed in it’s absence). After a very busy October, filled with sugar art, baking & creating spooky treats for my friend’s little boy who was having a Halloween 
party, we have zoomed through a newly frosted November at warp speed & driven straight into December! If you’ve been following me on social media, you’ll know that our Son has graduated from University in November (cue lots of photos & two extremely proud parents!). Seeing him there in his cap & gown, clutching his well-deserved Degree, was one of those moments I won’t forget! He’s probably reading this, so I’ll just say it’s wonderful to see all his hard work (both studying & supporting himself working) come to fruition, so congratulations once again & we’re really proud of you!
Things have been busy here in the Hungry household, what with all the celebrating & such. Now the seasons have cooled drastically, the garden is looking a little tired & in need of some love. The pots of pretty pink & delicate white miniature Chrysanthemums were recently in full bloom, brightening up the patio with their petite blossoms, while some squirrels had a great time munching on the buffet of bulbs we planted & flinging their furry little selves around the garden with airborne abandon (that can’t be good for their digestion).
The chilly days of late November sunshine & sogginess have given way to a Wintry December, which could be why we are craving richer, rib-sticking dinners & delicious desserts. Anytime of year, we all have those days when we need something substantial to sustain our busy lives & keep us nourished, both physically & spiritually (because food should do both). Not necessarily a full-on girdle-busting roast dinner with all the trimmings (although very welcome at certain times of the year!), but sometimes we just need a hearty helping of heavenly comfort food to give us a boost. Some of the simplest foods can bring us such comfort, just by their fragrant aroma or even the thought of them, evoking happy memories of meals gone by.
One of my favourite indulgences is a large spoonful of creamy, crunchy-topped cauliflower cheese, enveloped in a silky smooth cheese sauce. Although I know you can get cauliflower all year round, it seems to taste better when it’s in season during these later months. Cauliflower is one of the most versatile veg we can eat & I’ve grilled, baked, steamed, boiled & pureed it, cooked it in curries & eaten it raw, dipped in lots of luscious pots of sauces, pesto & salsa (this came from when I was a little girl & loved to eat the stalk).
Usually, I like to serve a rich cauliflower cheese as a side dish with a roast dinner (especially with my spicy roast & baked gammon – recipe soon), but if I’m honest, it’s simply beautiful on it’s own as a luscious 
veggie dish. Pure pale cloud-like florets, steamed until al dente & draped in the most luxurious silky smooth sauce, created with a collection of cheeses & crowned with a deeply golden crispy crust – it’s spectacular as the main event, rather than just a mere side dish & this humble vegetable should be given a bit more kudos!
There are various ways to prepare cauliflower cheese & I have shared this recipe before, but I feel it deserves an article all of it’s own. It freezes really well & you know how much I like to have food prepared in advance (especially if it’s been languishing in your fridge & needs using up). If you have various bits of cheese that are loitering in your fridge, now is the time to gather them all together for this delicious dish! Half a bowl of bocconcini balls, odds & ends of Red Leicester & Double Gloucester? Grate, slice & shred them to go in this dish. If you are using smoked cheese, you might want to omit the Gorgonzola or any blue cheese (I find they are both strong flavours & probably best using one or the other). Ready? Aprons on, hands washed & here we go!
What you need:
1 large head of Cauliflower (2 if they’re small or you’re making extra to freeze)
1 teaspoon Sea Salt (for the cooking water)
For the cheese sauce:
1 pint of Semi-Skimmed Milk
3oz Salted Butter
3oz Plain Flour
6oz Cheese, grated (half for topping & half for the sauce)
Other bits of Cheese, about half an ounce each – I’ve used Gorgonzola Dolce, Grana Padana, Mozzarella, Bocconcini, Red Leicester, Cheshire, Ricotta & Cream Cheese – if it’s cheese, chuck it in!
Half an ounce of grated Parmesan (for the topping)
1 crust of bread (preferably a day or two old, but if you have to use fresh, leave it out on the side unwrapped)
Oregano (dried is fine)
Sea Salt & freshly ground Black Pepper for seasoning
What to do:
Pre-heat the oven to 200*C, then fill the kettle & put it on to boil.
Prepare the cauliflower heads – trim off the leaves & remove the stalk, then separate into florets, keeping them as chunky as you can & wash them in cold water. Place all the florets into a steamer & sprinkle with a good pinch of sea salt.
Pour the boiling water all over the florets, dissolving the salt & washing everything (salt is a purifier). Put the lid on the pan & steam for about 8 minutes until al dente (poke it with a sharp knife & it should be still be firm, but easy to cut).
While your cauliflower is steaming, prepare your cheeses. Grate any of the hard cheeses, such as the Grana Padana, mild cheese, etc (if you’ve got a food processor attachment, use it & make your life easier – your knuckles will thank you!). Mix them well & set aside. Any cheese with a rind will need it removing, such as the Gorgonzola. Cut into rough pieces & set aside.
For cream cheese or ricotta, scoop a spoonful into a cup or bowl (leave the spoon in it) & place with your other cheeses. Once you start making the sauce, you’ll need everything to hand so it’s best to get this organised now.
Once ready, transfer the florets carefully into a large lasagne or pie dish. Make sure they are all floret-side up & pack them well into the dish. I find this easier to do with a couple of forks or spoons, so you don’t burn your fingers. Set to one side while you make the sauce.
Gently melt the butter in a large saucepan – this should be a plain or stainless steel pan, not a non-stick one as you’re going to use a metal whisk in it & you don’t want to wreck your saucepan (or get bits of non-stick coating in your sauce either!).
Remove from the heat & add the flour, put back on the heat & working quickly, whisk thoroughly to combine into a thick, shiny roux. Traditionally, you would use a wooden spoon, but if you want to make sure you don’t get any lumps I suggest using a good metal balloon whisk (nothing fancy, just a plain wire one will do).
Add about a quarter of the milk to the mixture & whisk in, until it loosens up & then add the rest of the milk carefully. Keep stirring with the whisk, getting to the bottom & around the edges of the pan to ensure nothing sticks.
As the sauce thickens up, you should start to feel some resistance with the whisk. Keep whisking slowly (swap hands if your wrist aches) & when you are satisfied with the thickness, add a couple of ounces of the grated mild cheddar & whisk until melted.
Add the other cheeses & whisk in again until melted. Turn off the heat.
Take a spoon & dip it into the sauce – it should coat the back of the spoon well & leave a trail in the pan. The consistency of the sauce should be like natural yoghurt.
Now taste it – depending on which types of cheese you have used, it might not need much seasoning as some cheeses, such as Parmesan, can be a little saltier than others.
Add a pinch of black pepper (half a dozen twists with a pepper grinder should be fine) & if you think it needs it, add a pinch of sea salt but go steady because once it’s in, you can’t take it out.
Whisk & taste again (with a clean spoon please!). If you’re happy with your cheese sauce, carefully pour all over the cauliflower florets, 
drizzling slowly into all the corners & working your way towards the centre. Make sure every floret is covered with the sauce & use a spatula to scrape out any remaining in the pan – you’ve worked hard to make this & shouldn’t waste any (or you could just dip a piece of crusty bread in & eat it – call it Chef’s perks).
Sprinkle the remaining grated cheese & the little bit of Parmesan all over the top generously, grating more if you think it needs it (I usually end up doing this). Every little creamy cloud of cauliflower should be covered in a good sprinkling of cheese!
Do the same with the breadcrumbs, ensuring an even coating all over.
Finally, add a good dusting of the dried Oregano across the whole thing.
Bake in the centre of the oven for about 20-25 minutes, until bubbling furiously & the top has turned the most gorgeous golden brown.
Remove carefully & place on a cooling rack for 5 minutes (trust me, it won’t go cold!). This will allow everything to relax, settle & generally calm for a few moments (because it will be hotter than the sun & you don’t want to burn your mouth).
Serve either as a side dish with a Sunday dinner or simply scoop some onto a plate, grab a spoon & indulge in a little luscious cheesy delight on these cold evenings. If you want to pimp it up a bit, scatter some chopped crispy smoked bacon pieces into the cheese sauce just before you pour onto the florets, or add broccoli to bring some colour to the dish. Try adding different cheeses (Goat’s Cheese is a lovely alternative to cream cheese or maybe try crumbling a little Cheshire cheese into the sauce), perhaps swap fresh Thyme for the Oregano & even add a few delicate dots of red chilli to give it some extra heat!
So that’s my very cheesy, creamy Super Cauli-Flower Cheese-ness, in all it’s lusciously gooey gorgeousness! Make it your own centrepiece for a vegetarian dinner, or even as an accompanying dish to go with your favourite Sunday roast. Next time you want a side with substance, reach for the cauliflower & create a little cheesy indulgence! Stay hungry! A 😉 x
I’ve been designing cake, making tiny tea sets & small sugar bunnies to sit on the top, I’ve also been writing & doing numerous things at the same time, like the multi-tasking ninja that I am. When the weather is unpredictable, there is one thing you need to be able to rely on & that’s a rich, rib-sticking dinner to warm you through!
It’s efficient, versatile & quick to cook. Making pasta is one of my favourite things to do & it’s something we make together as a family. When my Son is home, we make pasta & pizzas, all congregating in the kitchen & chatting simultaneously, whilst we work on creating dinner. It’s what cooking is all about for me & that’s how our children learn, by cooking with us. There are times when stress will start to invade your life & making pasta is one of the best things to de-stress, relax & take your mind off everything.
Because my Husband works shifts, I like to make a variety of dinners & freeze them in two-portion pots, ready to be whipped out of the freezer at a moment’s notice. Usually, the freezer has at least one whole drawer filled with a selection of lasagnes & they’re all different. There’s the lasagne al forno, which is the one with meat (usually beef), a sumptuous spinach & cream cheese layered lovely & then, one of my favourites: vegetable lasagne! I have been a vegetarian a couple of times & this luxurious layered dish is one of my favourite indulgences! It’s lighter & quicker to make than a meat lasagne, but fabulously filling & you can create this velvety vegetable version in around half the time. Plus you can make it in advance & freeze it in individual pots for those evenings when you need instant pasta gratification. Fancy a go? Hands washed & aprons on!
Take the seeds & any white pith out of the peppers (save the seeds & you can plant them in eggboxes on the windowsill). Chop the peppers into bite-sized pieces. It doesn’t need to be perfect or anything. Add them to the dish with the courgettes in.
Add the tomato puree, Basil & Oregano, along with the sugar & a good pinch of the black pepper & sea salt to season your vegetable ragu. Give everything a good stir to distribute the puree & seasonings thoroughly.
As the sauce thickens up, you should start to feel some resistance with the whisk. Keep whisking (swap hands if your wrist aches) & when you are satisfied with the thickness, add a couple of ounces of the grated mild cheddar & whisk until melted. Turn off the heat.
Here’s a tip to help you fit your dried pasta sheets to those rounded corners of your dish. Take your dried lasagne sheet & snap off the top corner edge with your thumb, about 1cm in. Lay the lasagne sheet with the missing edge nearest the corner, then take the piece you snapped off & turn it around, placing it in the corner with the pointy end towards the middle of the dish. You’re welcome! All these years, we’ve all been trying to make it fit & then a few years ago, I decided to use up some random pieces & that was it!
Cover the ragu with a layer of lasagne, making your corners fit as above.
Spread it evenly with the back of the spoon you used before, then sprinkle liberally with the mixed grated cheese. This will give you a gorgeous, crispy cheesy topping. Sprinkle a good pinch of dried Oregano over the top, squeezing it in the tips of your fingers as you do so, to release the pungent fragrance of this wonderful herb.
Serve with a huge green salad & maybe a few chunky chips, if you feel the need. Any leftovers can be packed up into pots for lunches (hot or cold, it’s rather nice), or frozen for lazy late night suppers, curled up on the sofa with a glass of wine.
technically hob-less, which doesn’t help when we fancy a fry up. It’s the simple stuff you miss when you don’t have a working hob, like cooking a proper breakfast. Even a basic boiled egg has become a rarity, which isn’t good when it’s boiled egg & soldiers season! All the stress of this project has taken it’s toll (obviously made worse with the hob issues), so I’ve had to get even more creative in the kitchen (I’ve been baking plenty of bread & taking my stress out on the dough!).
couldn’t even fry an egg, she suggested baking eggs on a tray in the oven, a bit like a hot plate & it works really well (obviously, because Mums are always right). So this Monday morning, I decided to start the day with a “bake up” instead of a “fry up”! I defrosted a few frozen rashers of smoked bacon, laid them out on a baking tray (no oil required) & put them in the oven to crisp up. Several sizzling minutes later, the bronzed bacon rashers had given up their oil onto the tray, ready to plop some eggs 
into. Now I didn’t want runaway random shaped eggs & I don’t have any fancy cooking rings like those you see on TV shows (or the budget!), so I used a couple of stainless steel pastry/cookie cutters instead with the flat side down. They work perfectly! As I like my eggs cooked through (yolk should be runny, but not the white thank you very much!), halfway through cooking just after they turned white, I spoon a little hot bacon fat over them. The rings keep it in place, making sure the tops get cooked nicely & you don’t have to flip your eggs half way through (risking a burst yolk in the tray). Obviously, you can use whatever shape you like – dinosaur, star or flower, as long as they’re ovenproof! Another bonus to cooking 
this way is that you don’t need to stand watching pans, you just chuck it all in the oven! When I put the eggs in, I also like to place a dinky dish of baked beans in the oven too, along with a couple of croissants (a bit like posh beans on toast). So in about fifteen minutes, we had an effortless breakfast bake up & minimal washing up afterwards – bonus!
add a little more Balsamic if you think it needs it. That’s all you need to make luscious, lovely sauce, ready to drizzle on a bacon butty! Squeeze some into a small cup or dish with a spoon, so everyone can help themselves to a splodge. I’ve not bought brown sauce since & just keep a good supply of tomato ketchup handy. There are other ways to enhance the flavour, just have a play with different ingredients using the ketchup as a base.
to head to the local shops & pick up whatever is in season. Most people go shopping with a list; I like to just see what’s available, then decide what I can make from that.
500g Stewing Meat – I prefer beef, but you can use whatever you like (adjust which herbs you use accordingly)
Prepare the vegetables – peel, top & tail the carrots, onions & parsnips. Dice the onions. Chop the other veg into bite sized pieces – I usually cut them down the centre lengthways, then again & chop them into pieces. Share them between the two casserole dishes.
Once it’s cooked, place the stews on a cooling rack or thick wooden chopping board. Using a fork & spoon, fish out the Thyme twigs & discard them – the leaves will have gone into the stew. If you want to thicken your gravy, my tip here is to strain some off from each pot, about half a pint each, then heat it up in a saucepan while stirring. This thickens it up nicely, without going like treacle. Then pour it back into each pot, stirring into the meat & veg, 
before serving in huge bowls with lots of fresh, thick cut bread to mop up the gravy.
It’s been a very busy couple of weeks here, so apologies for the delay in writing – we had three birthdays within the first three days of August, plus there are a few more to come & a wedding anniversary at the end of the month. The anticipation of August arriving always hits me as July begins & reminds me of when I was younger – birthday parties being planned by my Mum, all kinds of pastries & party foods being prepared & she would always bake me a lovely birthday cake. One year, she made me a fabulous cake in the shape of a punk rocker’s head, covered in fluffy buttercream & complete with a magnificent multi-coloured mohican hair style! Everyone loved it & we all had different coloured tongues by the end of the party! If only I had a photo of that cake, but it didn’t last very long!
My Grandma used to make the most amazing velvety rich chocolate cake, which was a well-loved family favourite. It was truly lovely – light, creamy chocolate buttercream would sandwich the fluffy, moist layers of cake together & completely coat the outside in a smooth, simple layer. Grandma would freeze some, so she always had a slice ready for unexpected visitors (you never know when you will need cake!).
have a play around to find your favourite too – my Husband absolutely loves the coffee & walnut version of this cake. One tip I will share is to go easy on the wet ingredients, as they will affect the moisture of the cake & you might just end up with a soggy mess. Cake is all about balance, so remember that when you are baking & you won’t go far wrong.
melted, let it cool for a few moments before pouring it into your buttercream (otherwise it will curdle & you will have to start again). Give it a good whisk (get the electric one out for this), until the chocolate is mixed in & then add a tablespoon of milk, just to give it a silky smooth consistency & a nice satin sheen. It should be easy to work with & thick, so you can either pipe it onto your cake or use a pallet knife to spread it onto the layers.
If you make cupcakes instead of a large cake, these are more portable & you can make all kinds of fabulous treats! Create cupcakes with googly eyes using mini marshmallows & different sizes of chocolate buttons, or make cupcake shoes adorned with pretty pink cookie flowers.
So who had breakfast this morning? No, “just a coffee” won’t do. I mean food, whether it’s porridge, a bacon butty or a boiled egg, some kind of sustenance to keep you going. A bit of toast maybe? Or did you grab something sweet at your local shop or a flat pack snack from the petrol station on your way to work? Oh dear, you really do need something a bit perkier than forecourt fayre, especially if you’re going to stop your stomach doing dragon impressions at your desk (which is never a good look)!
This morning, after I had been chocolatiering all week, I really couldn’t face 
Once cooked, it may look slightly risen on top – don’t worry, this will go down as it cools. Place the dish on a wire rack & while it’s still warm, run a knife around the edge of your oaty bake. Leave the whole thing to cool for about five minutes (remember, jam is like molten lava & will melt your mouth, so be patient – go & wash up or something while you wait). When cool, the jam becomes a thick, gooey & ever so luscious layer of fruitiness, so it is worth the wait.
After it has cooled, run a knife around the edge again to loosen the slice & tip very carefully onto a chopping board (it will still be quite soft). Cut into even sized slices & it’s ready to eat! If you’re not comfortable with the tipping out method, just cut it in the dish & use a spatula to lift them out individually. I get 16 good sized slices from one lasasgne dish, so there are plenty for everyone.
If you’re taking them on a picnic, why not add a few ripe raspberries to the jam layer & drizzle swirls of melted white chocolate over the cooled slices. They make a nice alternative to a dessert & you don’t need plates or spoons, just a napkin (you all know how much I adore washing up!). These will make you very popular though, so I advise that you keep a small stash for yourself in the back of the cupboard!
Bananas – love them or loathe them, they are one of the most versatile foods & make some of the best tasting treats. Now I don’t usually get all fired up about fruit, but they’re getting a bit of press recently & it’s not good – apparently, people are throwing away millions of pounds worth of bananas a year because they’re a bit blemished, bruised & generally not very beautiful! So don’t throw them away – show the banana some love!
And then came the delightful discovery of the chocolate banana loaf & it’s one my family’s favourite treats. Use really over-ripened bananas here – as bruised & blotchy as you can get – check out the reduced section of your local shop & if you have a few leftover, just freeze them. My tip is to double the mixture & make two – they tend to evaporate rapidly! Ready to bake it happen? Hands washed, aprons on & here we go!
minutes. Use a skewer to test if it’s cooked – poke it in the middle (the thickest part) of the loaf & if it comes out clean, then it’s ready. If not, give it another five minutes & check again. Once cooked, leave it in the tin on a cooling rack for five minutes, before gently easing the loaf out onto the rack. Carefully remove the greaseproof paper from the edges & leave to cool completely (about half an hour or so).
All that’s left to do is indulge in a thick slice with a cuppa – it’s moist, chocolatey & comforting, plus it makes a great addition for afternoon tea. Store the rest in an airtight container or freeze a few slices for when you fancy a treat. I really want to say this keeps well, but it never lasts very long in our house!