Foodie Quote

“Cooking is one of the great gifts you can give to those you love.”

Ina Garten

Cauliflower Curry

Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family.
A simple one pot dish that is so simple to make and is perfect for the wintery weather

Serves 4

Ingredients:

• 1 cauliflower, cut into florets
• 1 white onion, thinly sliced
• 1 inch piece of fresh ginger, grated
• 4 garlic cloves, roughly chopped
• 3 fresh tomatoes, peeled and chopped
• 1/4 tsp turmeric
• 1 can (400ml) coconut milk
• 2 medium sized potatoes, peeled and chopped into chunks
• 1 courgette, roughly chopped
• 1 tsp medium curry powder
• 2 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and Pepper
• Lime (optional)

Method:

1. In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
2. Then add all the spices, including salt and pepper.
3. Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
4. Pour in the coconut milk and stir.
5. Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
6. Upon serving, squeeze some lime over the dish for added deliciousness.

Best served hot and with rice.

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Sweet Potato Soup

Now that we have arrived in September I automatically get that overwhelming feeling that we getting closer and closer to the end of the year and forgive me for saying it… but Christmas! I associate this time and the next few months with the preparations for the end of the year and the slow change we make from summer into the autumn time. Before we know it the leaves on the trees will start to fall and the temperature will drop and soon we shall be referring back to those cosy jumpers and jackets that we are very well acquainted with.

To slowly ease ourselves back into those ‘winter warmer’ meals I have made this Sweet Potato Soup which is so flavourful, and currently brilliant to have as a light lunch with some sourdough bread. Fantastic for those who are still working from home but fancy that lunchtime heartiness instead of a cold dish.

Serves 2-3

Ingredients:

• 1 large sweet potato, peeled and roughly chopped
• 3 fresh tomatoes, peeled and roughly chopped
• 1 inch piece of fresh ginger, peeled and roughly chopped
• 1 medium sized white onion, roughly chopped
• 2 tbsp olive oil
• 165ml coconut milk
• 400ml water
• 3 cloves of garlic
• 1 vegetable stock cube (I used Knorr)
• 1/4 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Method:

1. In a pan, fry the garlic, ginger and onion in the olive oil until lightly browned on medium-low heat.
2. Then add the cinnamon, cumin, coriander, cayenne pepper, paprika and fry for 2-3 minutes.
3. Add in the sweet potato, tomato, coconut milk and stock cube and mix well for a further 2 minutes.
4. Pour in the water and give it a good mix.
5. Leave to boil on medium-low heat for 13-15 minutes or until the potatoes are cooked through.
6. Take the pan off the heat and put the contents into a food processor or blender and blitz until smooth.
7. Put the soup back in the pan and give it a taste. Season with salt and pepper if required.

Best served hot.

Spicy Sweet Potato Fries

A tasty pick me up; rich in flavour and spiced with goodness; a carnival favourite for everyone. Enjoy them as a starter or side dish, and accompany with the dips from my previous post https://isaporidelmondo.wordpress.com/2020/08/01/plantain-chips-and-dips/

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• Olive Oil
• Maple syrup
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• Salt
• Pepper

Method:

1. Preheat the oven to Gas Mark 7.
2. Once you have chopped the sweet potato, give it a rinse and pat down with paper towels, when dry put into a bowl.
3. Season the fries with the cayenne, paprika and season with salt and pepper; mix thoroughly with your hands.
4. Transfer the fries onto a baking tray, spacing them out evenly.
5. Drizzle on a little olive oil and maple syrup. Just as a little side note, the more drizzle the more likely the fries will soften, so if you fancy a crispier crunch apply sparingly.
6. Bake for 20-25 minutes (rotate occasionally) or until crispy.

Best served hot

Giggling Squid. Kingston

Foodie Quote

“It’s really important to be a good guest, because the table is the best reflection of a nation and fastest way into that culture.”

Anthony Bourdain

Vegan Chilli

One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.

Serves 4

Ingredients:

• 1 can of red kidney beans (drained and rinsed)
• 1 large carrot
• 3 cloves of garlic finely chopped
• 1 sweet pepper, chopped into small chunks
• 1 small red onion, chopped
• 1 can of chopped tomatoes
• 2 large cup mushrooms, slice into chunks
• 100ml water
• 2tbsp olive oil
• 1/2tsp ground allspice
• 1tsp ground cayenne pepper
• 1tsp smoked paprika
• 1tsp dried oregano
•  1/2 tsp cumin
• Ground black pepper to taste
• 1tsp sugar (optional)

Method

1. In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
2. Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
3. Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
4. Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.

Best served hot.

 

 

 

Castle Terrace Restaurant. Edinburgh

I was having a cheeky scroll through my @isaporidelmondo Instagram yesterday when I came across a message on the Castle Terrace Restaurant page. Unfortunately, they have had to make the decision to shut the restaurant due to the coronavirus.

I am not going to lie… I am gutted. Gutted.

The first time I visited Edinburgh was actually in 2017, that was when I dined at the Castle Terrace restaurant. Even though it was a while ago I still remember my experience there as if it were only a few days ago. I loved every single thing about it: the staff, the service and the food; just ticked all the right boxes. I remember having a Bloody Mary which, to this day, I can still taste- it was that good! Even the canapés just blew me away, there were three lined up in a row all with completely different flavours that just burst into life in your mouth; especially the green one which, if I remember correctly, has the flavour of a caesar salad. My favourite course was actually the first, Mackerel tartare, it just brings a massive smile to my face just thinking about it. Whenever I have spoken about Castle Terrace to friends, loved ones and colleagues I have never failed to mention that particular starter- a culinary memory that I will treasure forever. I managed to find some of my pictures from when I dined there and have fitted them at the end of this post; excuse the quality though, they are a bit old.

I am so sad as there are so many restaurants and outlets within the hospitality industry that have been massively impacted by this pandemic; it’s so awful and such a shame to see the collapse of some truly amazing establishments.

I am grateful to have had the pleasure to dine at Castle Terrace, a truly wonderful dining experience that I will never, ever forget. To the Chef and all the staff there, thank you and I wish them all the best in their future endeavours.

Carla x

 

Beef Stew

A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.

Serves 2

Ingredients:

• 1tbsp jerk seasoning
• 400g diced beef
• 3 tbsp olive oil
• 3 cloves of garlic roughly chopped
• 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 2tbsp soy sauce
• 1tbsp brown sugar
• 1 large carrot, finely chopped
• 1 large shallot, chopped into strips
• 1 fresh chilli, roughly chopped
• 1/2 tsp ground black pepper
• 200ml water

Method:

1. In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
2. Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
3. Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
4. Then add the cinnamon and allspice and fry for 1-2 minutes.
5. Add the beef and brown off the outside for about 4-6 minutes.
6. In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
7. Pour the soy mixture into the pan along with the water and give it a stir.
8. Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.

Best served hot and with basmati rice.

Lunchtime Baked Cod