Prawns with giant butterbeans

“Bees’ll buzz, kids’ll blow dandelion fuzz
And I’ll be doing whatever snow does
In summer
A drink in my hand, my snow up against the burning sand
Prob’ly getting gorgeously tanned
In summer.”

Yes SUMMER!! And I’ve actually been humming that snowman song from Frozen all day. Last year I wrote a summer bucket list of things to do. This year we wrote it together and Lexie’s contributions made me so happy. Running through fountains, having picnics, eating ice cream and going on holiday were all on her list.

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Here is a dish I make all year round but I especially love it in summer followed by nothing more than a bowl full of cherries (I’m channelling Nigel Slater there). I think it’s originally from Gwyneth Paltrow’s cook book and you can get the giant butter beans from Brindisa, Ocado or any big M&S. It’s especially lovely as a lunch for one with sleeping or absent children!

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You must save the prawn heads to make as a stock which is fantastic for making a paella style seafood rice (recipe to follow).

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Prawns with giant butterbeans

  • about 3 or 4 prawns per person
  • 1 jar of giant butterbeans per 2 people
  • 1 bunch watercress salad
  • 2 lemons
  • olive oil
  • 1 clove minced garlic
  • salt and pepper

Start by marinating the beans. Rinse and drain them and put in a bowl with a generous drizzle of olive oil, the minced garlic, salt and pepper to taste and a good squeeze of lemon.

Also marinate the prawns in olive oil, salt and a squeeze of lemon. Then heat a pan so it’s very hot and chuck the prawns on. It’s good if they colour but do check and reduce the heat so they don’t burn. I seem to set off our fire alarm every time I fry prawns. They should take roughly 3 mins per side to cook.

Once the prawns are done place on top of the butterbeans and serve with watercress salad and a slice of lemon.

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A minestrone for spring?

Is it summer? Is it spring? Is it winter? The weather is particularly doollally at the moment. I’m writing this with the heating on wondering when I can pack our winter clothes away. Equally my peonies from the market are in full bloom and the kitchen is full of english asparagus and strawberries… I think this minestrone is a good compromise. It’s packed full of new season veg and I’m looking forward to warming up with a bowl of it later.

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I also have to express a new fondness for peas, one of the ingredients in this soup. It turns out Lexie is a master pea podder and will sit happily for an age, podding away. I think we will be eating a lot of peas this month!

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The recipe is adapted from one in the Petersham Nurseries cook book (I need some new cook books!). It is easy but it takes a little time to prep the veg. Given it will improve overnight, I recommend making the base of the soup including the tomato stage the day before. Then all you have to do is reheat and add the last min veg for 10 mins.

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A minestrone for spring

  • 1 stick of celery, halved and sliced into 5mm strips
  • 1 carrot, peeled and chopped as above
  • big handful of peas
  • 1 bunch of asparagus, trimmed and washed, sliced diagonally also 5mm
  • 1 red onion, chopped
  • proper chicken stock (ideally)
  • small bunch of rainbow chard, leaves stripped and washed, stalks sliced into 5mm rounds
  • 2 cloves of thinly sliced garlic
  • 3 charlotte or new potatoes, peeled and diced
  • 1 tin Cirio (or another good brand) tomatoes
  • small bunch chopped parsley
  • parmesan
  • olive oil
  • salt and pepper

Sweat the onion, celery, carrot, potatoes and chard stalks in a little olive oil in a heavy bottomed pan for about 10 mins. The aim is to soften not to colour the vegetables.

Add the garlic followed by the tomato and cook for a few more minutes. Heat and add most of the stock so the veg is well covered and simmer for 20 mins.

Then add the chard leaves as well as the asparagus and peas and more stock if needed. Simmer for another 5-10 mins until the veg is tender. Season with salt and pepper and serve with chopped parsley, a drizzle of olive oil, lots of grated parmesan and some good sourdough bread.

(This last pic of my pouty Lexie at the flower market. She’s also like this crazy weather. It’s up to 4 seasons an hour with her at the moment – sunny spells interspersed with some epic gales!)

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Lemon raspberry cupcakes

This recipe comes from Lewis’s cousin Laura. It’s originally meant to be crunchy lemon squares but she always makes it as a lemon drizzle cake. It’s so delicious I’ve made it for Lexie’s birthday 2 years in a row, although using a lemon buttercream icing instead of the drizzle for the purpose of adding sprinkles!

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We recently tried it as cupcakes for a pretty little picnic in the garden, taking advantage of the cherry blossom that was in full bloom. The addition of raspberries was a Lexie request that worked really well. The garden is proving to be a godsend for me given sleep is still broken and Lexie’s energy levels are high. Our favourite new game involves me lying on a rug with Finny and counting while Lex runs laps around the garden (ha ha ha exhausted mum)! We also like watching all the musicians come and go (the old church is now an orchestra rehearsal studio) or meeting up with Lexie’s little friends who also live on the square.

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Here I’ve written down the recipe for a standard cake with the lemon drizzle, adding raspberries because they were delicious. It’s very easy to change to make cupcakes, just divide the mixture into cupcake or muffin liners and adjust the cooking time. The lemon buttercream recipe is at the end in case you’d rather use that icing instead of the drizzle.

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Lemon drizzle cupcakes with raspberries

  • 2 eggs, beaten
  • 4oz butter, cubed
  • 6oz self raising flour
  • 1 tspn baking powder
  • 6oz caster sugar
  • 4 tbsps lemon/orange juice
  • rind 1 lemon & 1 orange
  • handful of raspberries

Lemon drizzle icing

  • Juice 2 lemons
  • 4oz granulated sugar

Preheat the oven to 180c. Cream together the butter and sugar until soft and fluffy using a wooden spoon. Then add the eggs, lemon/orange juice and rind. Sift together the flour and baking powder and mix this into the bowl.

Grease and line bottom of oblong tin 7”x9”” (as per original recipe) or a round tin 8″ (200mm) if making a cake. Or put cupcake/muffin liners in a muffin tray – we prefer muffin liners to make bigger cupcakes!

Dollop the mixture into the tin or cupcake liners – if making cupcakes fill the liners half full as they rise a lot. Sprinkle fresh raspberries over the top and lightly push into the mixture.

Bake in the centre of the oven at 180c. If making a cake bake for 30 mins (less if fan oven) until golden brown, springy and slightly shrunk from edges. If making cupcakes check them after 15 minutes, ours took just under 20 mins and were starting to burn!

To make the drizzle, mix the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved. Then pour over the cake while the sponge is still hot. If making cupcakes you only need a tablespoon of drizzle per cupcake, maybe even less. Leave until cold and then enjoy!

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If using lemon buttercream icing instead of the drizzle

  • 125g soft butter
  • 250g icing sugar
  • juice 1 lemon

Put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy. Dollop on top of the cooled cake or cupcakes and decorate with sprinkles!

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Butternut squash and pumpkin soup with a thyme and taleggio tart

Argh I’m drowning in a sea of recipes I keep meaning to post here. There are recipes from the summer in my backlog!! Really nice recipes like roast sea bream with salsa verde or an indian chickpea curry we had for the first time in Scotland back in June. Also our favourite blueberry muffins, a windfall apple cake and the fish curry Lewis makes for the whole family every year in France. But alas! The mood to write, she is not there as Hercule Poirot, for whom I always have time, might or might not say.

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To start, here is a recipe for butternut squash and pumpkin soup. Very ‘in’ right now, I’m sure you’ll agree, seeing as it’s proper autumn with the damp and the rain and the leaves. We are greatly enjoying stomping through the leaves this year. The pic above is Lexie posting her birthday party invites, although I had to tell her they were birthday cards for her friends. She wants to keep all her precious Peppa Pig invites for herself and also wants to do the pinata on her own!! This is an easy soup and Lexie loved it when she was weaning onto solids. I’d make it super thick and she’d feed herself (also I never did this but you could easily freeze this into ice cubes for quick baby meals). Now Lexie hates butternut squash so has to be coaxed into having a couple of mouthfuls, or dabbing her cheese toastie in the soup.

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A blob of gorgonzola or another blue cheese is heavenly in this soup and I keep meaning to fry a little pancetta to add on top. A dash of cayenne pepper/chilli powder, a swirl of creme fraiche and some chopped coriander works well too. This recipe is also a good way to make pumpkin taste nice (pumpkin really isn’t that nice on it’s own). Definitely roast the squash first for a richer, more flavourful soup. The pic above is the first time Lexie saw a pumpkin and the other pic is of her helping me buy lots of squash and pumpkins last year – little cutie pie!

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Because I’ve been making this soup for years and find it a bit boring I thought I’d add the recipe for a delicious thyme and taleggio tart. I can’t remember when Lewis first made this for me. It was definitely in the early years of our ‘long term relationship’ (that’s an ‘in’ joke) and it’s a staple from his family. It’s sooo easy and sooo good, a pimped puff pastry job – do try this! Using the same principles you can make a variety of tasty tarts – some that I’ve tried include cherry tomato, basil and goats cheese, very nice. Also a butternut squash and feta tart, a variation of this salad. 

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Finally we’ve gone a bit nuts for autumny crafts in our house now that Lexie is almost 3 and actually a joy to do crafts with (as opposed to when she was 2 when really all I should have done every day was build a massive tower of soft bricks, give her a Timmy Mallet style mallet and set her loose to destroy!). We’ve got leaf ghosts, egg carton spiders and bats, hedgehogs made out of paper plates or conkers, fingerprint or popcorn trees, I could go on.

Butternut squash and pumpkin soup

Prep: 5-10 mins
Cook: 20-30 mins
Budget: Less than £5 (£1.50 butternut squash, £1 pumpkin, £1 parsley)
Ease: Easy
Serves: 2 – 4 depending on portion size Ingredients:

  • A butternut squash and a pumpkin, halved
  • 1 sliced onion
  • Chicken stock
  • Chopped parsley
  • Olive oil and butter
  • Salt and pepper

Roast the squash in pieces (skin on) drizzled in olive oil and sea salt. Try to roast it for at least an hour, until it is all soft and squoodgy.

Gently fry the onion in the olive oil and a little butter for 10 mins. When the onion is soft add the peeled and deseeded butternut squash/pumpkin and cover with stock – as much as you want depending on if you want a thin or thick soup.

Bring to the boil then simmer for 15 mins. Use a juzzer thingimibob to puree the soup et voila, presto, listo, done.

This soup is lovely with a nice cheese toastie or served with a good cheese plate. We often have it with comte cheese.

Thyme and taleggio tart

Prep: 5 mins
Cook: 20-40 mins
Budget: £6 (£3 taleggio, £1 thyme, £1.50 puff pastry)
Ease: Easy
Serves: 4-6 depending on portion size

  • 1 sheet of bought puff pastry
  • 2 onions
  • Lots of butter
  • A few sprigs of fresh thyme
  • Taleggio cheese

Preheat the oven to 200-220c and roll the puff pastry out onto a greased baking tray or a tray lined with greaseproof paper. Score the edges about 2cm apart to make a border (I never do this and it’s always fine, just leave a bit of a border if you want).

In a separate pan, gently fry the onion in lots of butter until soft and translucent, at least 10 mins of frying and don’t let it brown. When the onion is done spread it over the puff pastry and dob pieces of the taleggio on top.

Finally sprinkle the thyme sprigs all over the tart. Lots of thyme is good. Brush the pastry border with a little melted butter (again I never do this and it’s fine without), pop in the oven, and bake for about 20-30 minutes until the pastry is puffed and golden. You can turn the heat up if you want it to cook quicker/be more golden.

Beef stew

Beef stew, beef stew, whatcha gonna do? Whatcha gonna do when beef stew comes for you… This was a massive in joke with my boss back when I had a 9-5 office job. At random times, including at big meetings, he’d pick a word from the current conversation and ‘whatcha gonna do’ it. For example ‘business plan, business plan, whatcha gonna do when business plan comes for you’ and so on. We thought it was hilarious. Our co-workers perhaps, at times, found it a bit wearing. Ha ha ha us. (If this is completely baffling watch this… specifically 0:24… see what we did there?)

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So… beef stew! I know two recipes for this. One my mum taught me which is a variation of her lamb casserole but with beef instead of lamb and a tin of petit pois instead of flageolet beans (can I just add that tinned peas are utterly delicious. Lewis loooves them and they are very common in France and Spain, less so here I think. A fab Spanish recipe is to fry some bacon or slivers of jamon serrano with a little garlic and maybe some onion, add the drained tin of peas and a little stock and fresh parsley – delicious with a fried egg.)

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As my mum’s stew is quite rich and I’m still craving light and healthy foods (not long now, due date 9th December, eek!) I plumped for this one instead. The recipe is from Jane Clarke’s Yummy Baby book which is full of baby and toddler friendly recipes for the whole family. I’m a big fan of this book, my squash and feta salad is from Yummy Baby and so is my staple daal that hopefully I’ll post here soon. This stew is a little lighter with more veggies. I love it and so clearly does Lexie. We made it the other day for the first time this year. Her response as follows: “It’s good,” pause, “it’s super yummy,” another pause. “I really like this… ooh look a carrot sausage!” More pausing, “Thank you for making this mummy.” !!!

Beef stew

Prep time: 5-10 mins
Cooking time: 3 hours
Budget: £10-15 (£5 beef, £7 wine, £1 mushrooms, £1 courgettes, £1.50 shallots, £1 celery, £2 bacon)
Ease: Easy
Serves 4-6 Ingredients:

  • 800g braising or stewing beef in large pieces
  • Olive oil
  • 50g diced bacon or pancetta
  • 12 shallots, peeled but left whole (or 1 chopped onion)
  • 2 sticks roughly chopped celery
  • 2 medium carrots, peeled and thickly sliced
  • 4 chopped garlic cloves
  • 750ml red wine
  • 1 tbp tomato puree
  • 1 bouquet garni (sprigs of rosemary, thyme and flat leafed parsley)
  • 12 mushrooms, sliced if large
  • 2 medium courgettes thickly sliced
  • Pepper

Preheat the oven to 180C/300F/Gas 2. Season the beef with ground black pepper and heat olive oil in a frying pan on a high heat. Fry the beef in batches until well browned then put in a casserole dish, like a Le Creuset. Add a little more olive oil to the frying pan and add the bacon, shallots, celery and carrots, frying until golden. Add the garlic, cook for another min, then tip everything into the casserole dish. Put the frying pan back on the heat and pour in half the red wine. Bring the the boil and scrap up all the bits at the bottom of the pan with a wooden spoon. Pour this into the casserole, adding the rest of the wine, the tomato puree and the bouquet garni. On the hob, bring the stew to the boil then cover with the lid and cook in the oven for 1 1/2 hours. Then add the sliced courgettes and the mushrooms and put back into the oven for another 1 1/2 hours. Once done, the meat will be wonderfully soft and should fall apart on the fork. For extra veg you can add a few frozen peas before serving and some fresh parsley to garnish. This is delicious with boiled potatoes, or rice, or some buttered pasta.

10 min vegetable stir fry

I’d love some more noodle and stir fry recipes that don’t just taste of soy sauce. I’ve got two staples – a yummy cold rice noodle salad with chicken, lettuce and coriander (I’ll post this soon as it makes a great packed lunch), and a 10 min stir fry which is also tasty but does taste quite a bit of soy sauce.

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More importantly, Lexie loves it and will eat up a whole rainbow of vegetables when we have it. You can make this with any veg you want and, as most kids are very happy with lots of rice and a few slivers of each veg, a little goes a long way. It would also be easy to add meat to this. I’ve added a variation at the end with a simple marinade for beef, pork or chicken that works well.

10 min vegetable stir fry

Prep time: 5 mins
Cooking time: 5 mins with noodles, 10 mins with rice
Budget: Usually less than £5
Ease: Easy
Serves: 2
Ingredients:

  • 1/2 red pepper, sliced
  • 1/2 yellow pepper sliced
  • 1/2 courgette, sliced
  • 2 sliced mushrooms
  • 1/2 sliced carrot – in rounds or slivers
  • 2 or 3 tbsp sunflower oil (or groundnut/peanut but not olive oil)
  • 1 garlic clove, minced
  • 1 knob of ginger, peeled and grated
  • 2 or 3 tbsp soy sauce (we use reduced salt soy sauce for Lexie)
  • A little chicken stock (fresh or from good quality stock cube) or water
  • Sherry (optional and I usually leave this out)
  • Chopped coriander (optional)

Heat the sunflower oil to quite a high heat in the pan and add the garlic and ginger. Sizzle for a few seconds then add the veg. Cook on a high heat for 30 seconds, turning the veg lightly with a spatula. (I usually add all the veg at the same time but the rule of thumb is to add veg in the order of hardness. So add veg like carrot and broccoli first for 30 seconds – 1 minute (you can parboil for a minute first but I don’t), then peppers/courgettes/onions for another 30 seconds, followed lastly by mushrooms.)

Then add a splash of sherry if using. Sizzle this down then add a splash of soy sauce. If not using sherry just go straight to adding the soy sauce. Cook for a minute and the sauce will also reduce and when it does add a little chicken stock or water to make it all more saucey. Keep cooking the veg for a couple more minutes – approx 2 mins for an authentic stir fry (veggies with a bit of bite) but it doesn’t matter if it cooks for longer and is soft. Once you’re happy with the veg, turn the heat off and add the coriander. That’s it! Serve with rice or noodles.

  • Meat marinade: Mix 2-3 tbsp groundnut oil, 2-3 tbps soy sauce, 1 tbsp honey, 1 minced garlic clove, a knob of peeled and grated ginger. Add thin strips of either chicken, pork or beef to the mixture and marinade, covered, for 30 mins. Stir fry the meat before the veg for about 3 minutes (or until done to your taste), then set aside to rest while you fry the veg in the same pan, adding a little more oil, garlic and ginger before the veg.

In other news all three of us have had a haircut! We’re off to the Basque country for a holiday and to celebrate my mum’s 80th birthday with her family. So we wanted to look respectable. Lexie absolutely loved having her hair cut. It was the first time she had a blow dry and she remembered she’d get a sticker and gold coin too! For some reason my bump looks quite small, but it isn’t! Definitely feel like I’m almost in the 3rd trimester!

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