Bean curd in black bean sauce

February 8, 2016January 25, 2020 ~ Corrie ~ Leave a comment

CHINESE NEW YEAR: Bean Curd in Black Bean Sauce

As it’s Chinese New Year, I thought I’d have a go at making my family’s favourite Chinese takeaway meal – beancurd in black bean sauce. Having only ever used black bean sauce from a packet, I was determined to try and make it myself but was doubtful I’d find fermented black beans in my local Sainsbury’s, but I did! I stumbled across it in the World Foods isle. They looked a bit weird so bought ready-made black bean sauce too just in case. If you can’t find fermented black beans, you can order them by clicking here or simply replace with a jar of ready-made black bean sauce.
I remember my dad not being a fan of the green pepper in this dish (he used to pick them out and moan every time we got a takeaway) but I like a touch of bitterness so have kept them in – sorry dad! Happy Chinese New Year!

Bean curd in black bean sauce
Serves 2 / Hands on time 40 mins / Total time 40 mins / V Vn Df
You’ll need: Food processor, kitchen roll, wok or large frying pan
Black bean sauce
2 tbs fermented black beans in chilli, washed and sieved
2 tbs dry sherry
2 tbs light soy sauce
4 garlic cloves, peeled and chopped
½ red chilli, de-seeded and chopped (optional)
Stir fry
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
6 spring onions, sliced
280g firm tofu, drained
2 tsp sesame oil
Handful fresh coriander leaves, chopped
Brown basmati rice to serve

Method
1. Drain the tofu and lay the block on some layered kitchen roll. Cover in a few more pieces of kitchen roll and place something heavy heavy on top of it whilst you make the sauce.
2. To make the black bean sauce, put all the ingredients in a food processor and blitz until combined – be careful not to over blitz as you want the sauce to keep a bit of texture. Put to one side.
3. Add a tsp of sesame oil in a wok over a medium to high heat. Remove the heavy object from the tofu and cut into cubes. Fry the tofu in the wok for about 5 mins stirring continually until golden brown. Line a large bowl with kitchen roll and tip the tofu into it before sprinkling with salt.
4. Add another tsp of oil to the wok and add the sliced peppers along with the spring onions. Fry for a couple mins before adding the black bean sauce and the tofu. Stir fry together for 5 minutes until the vegetables are cooked and the tofu warmed through.
5. Serve topped with chopped spring onions and coriander.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian Vn – Vegan. Df – Dairy free

Jamie does Jamie’s baked cheesecake

February 7, 2016January 25, 2020 ~ Corrie ~ Leave a comment

Sweet baby Jesus. If I had to eat one food for the rest of my life, it may very well be this cheesecake. Not sure what possessed my boyfriend to bake a cheesecake in the first place but that doesn’t matter now. Brandishing Jamie Oliver’s recipe on his iPhone, he started digging around the cupboards for a 24cm springform cake tin.
“I don’t think we have one of them” I yelled from the living room watching Nancy and Whitney having a fight on Eastenders. Jamie emerges from the kitchen holding a 24cm springform cake tin.
“Huh, who knew we had one of those?” I said drawing my attention back to Eastenders. Hang on, Ryan’s back? I thought he was dead?..
Anyway after a million questions about vanilla essence, corn flour and caster sugar I went to work, expecting to return home to a kitchen full of smoke and tears. But no, I came home to this…

It was without a doubt, one of the best cheesecakes I’ve ever eaten. It had a beautiful creamy texture and the flavour was subtly citrusy. Well done Jamie Oliver and Jamie Green, you’ve both made me a very happy woman. 10/10.
Oh and Jamie would like it noted that “it’s the chef that makes the cheesecake not the recipe.” I have feeling he’s referring to himself as the chef in this instance, sorry Jamie Oliver.

Jamie Olivers New York vanilla cheesecake with blueberries

Spicy bean & tomato eggs

January 27, 2016February 2, 2020 ~ Corrie ~ Leave a comment

You may or may not know that I’ve been suffering with bubonic plague since Christmas. Bubonic plague/bronchitis, same difference. Anyway, aside from the coughing, fever and wheeziness, the worst side effect has been my loss of appetite. Yes dear reader, pigs have flown, hell has frozen over, Tara Reid is a healthy size twelve and Corrie isn’t hungry.
So seeing as it’s the end of the world, we might as eat have breakfast. Well you can, I’ll cook it, pick at it and then cough all over it. Don’t worry, if I ever get hungry again, I’ll eat it out the bin. Enjoy!

Spicy bean & tomato eggs
Serves 1 / Hands on time 10 mins / Total time 15 mins / V Df
You’ll need: Non-stick frying pan – I like to use a small pan but I used a large pan in the picture. If making for 2, use a large frying pan.
1 tsp rapeseed oil
2 spring onions, sliced
¼ tsp smoked paprika
Dash of Tabasco sauce (optional)
1 or 2 eggs
1 large or 2 regular tomatoes, chopped
½ can kidney beans
Handful fresh coriander, chopped
Extra virgin olive oil to serve
Toast to serve (optional)

Method
1. Fry the spring onions in the oil in a frying pan over a medium heat for 2 mins. Add the chopped tomatoes, Tabasco and smoked paprika and cook for a further 2 mins. Season well with salt and pepper and add the beans. Cook for 5 mins.
2. Using a spoon, make a well in the mixture and crack in your egg/eggs. Cover the pan with a lid or with sheet of foil and cook for 2-4 minutes or until the whites have set but the yolks are still soft. Serve in the pan topped with a handful of chopped coriander, a drizzle of extra virgin olive oil and toast for dunking.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian Df – Dairy free

Courgette feta fritters with cucumber pickle

January 23, 2016February 11, 2020 ~ Corrie ~ Leave a comment

“But I thought you liked roasted vegetables?” Jamie said brandishing a whole bag of courgettes at me.
“Yeah I do.” – I don’t.
“No you don’t I can tell you don’t” He said, getting increasingly upset.
“Well I do, I just don’t like courgettes.”
“What do you mean you don’t like courgettes?! We eat courgettes all the time!”
Jamie’s right, we do eat courgettes all the time but rarely in their natural slimy state – barf. I grate the little buggers to avoid ‘soggy courgette syndrome’. Grated, cooked and tossed in garlicky pasta can make courgettes a very pleasing thing, see my Courgette & Spring Green Lumaconi recipe. But we had pasta yesterday so had to come up with something else. FRITTERS! Oh wait, I’m not a huge fan of fritters either, oh dear… Fuck it, let’s make them away – I haven’t had a fritter for years. Fritters, along with the ‘vegetable stack’ and ‘stuffed peppers’ are a rubbish vegetarian mealtime staple. But I’m going to reinvent this sad starter and make it into a delightful midweek main by cramming them full of feta and serving them with a homemade pickle. Let’s do this.

Courgette feta fritters with cucumber pickle
Serves 2 / Hands on time 30-40 mins / Total time 30-40 mins / V
You’ll need: Large non-stick frying pan, foil, oven-proof plate
Pickled cucumbers
3 tbs white wine vinegar
½ tsp caster sugar
1 garlic clove, crushed or grated
½ red onion, finely sliced
½ cucumber, peeled into ribbons – middles discarded
Fritters
3 spring onions, finely chopped
100g of vegetarian feta, crumbled
2 handful frozen peas
Handful fresh mint leaves, chopped
2 courgettes, grated – middles discarded
½ tsp salt flakes
2 eggs
3 heaped tbs wholemeal flour
Rapeseed oil for frying
Chilli jam to serve (optional)
Lime wedges and zatziki to serve (optional)

Method
1. In a small saucepan, heat the vinegar and sugar together over a medium heat until dissolved. Remove from the heat, add a pinch of salt, garlic, onions and cucumber ribbons – discarding the soft middles. Give it a good mix, ensuring everything is well coated in the pickling mixture. Put to one side.
2. Meanwhile, heat an oven to 70°C/50°C fan/158°F/gas mark 1. Heat a large oven-proof plate.
3. In a large bowl, add the spring onions along with the peas, crumbled feta and fresh mint. Give it a good stir and add the grated courgette – grate the courgettes on all sides, discarding the soft middle and season well with salt and pepper. Give it another mix and start incorporating the flour bit by bit. Add the eggs and beat until combined.
4. Add a tsp to a large non-stick frying pan over a medium to high heat. Once hot, load up a tablespoon with the mixture and carefully drop into the pan before flattening with the back of the spoon. Repeat until you have 3 or 4 fritters fitting comfortably in the pan. Cook for 2 minutes before flipping over with a spatular. Cook for a further 2 mins or until golden brown.
5. Once cooked, transfer the fritters to the hot plate in the oven and continue until you’re out of mixture.
6. Discard the cucumber pickle liquid, shake off any excess and serve with the warm fritters, a dollop of zatziki and a couple of lime wedges.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

HEAT COOKS THE BOOKS: Tahini crunch noodle salad

January 12, 2016January 25, 2020 ~ Corrie ~ Leave a comment

If you’re anything like us and indulged in a little too much cheese over the festive period, then don’t worry. Let’s start 2016 off with a healthy noodle salad to help flatten those tummies.

Tahini crunch noodle salad
Serves 4
2 carrots
2 large cucumbers
2 large handfuls ofBkale (about 100g)
5 spring onions, finely sliced
200g cooked flat rice noodles
4 tbsp sesame seeds, toasted
Small handful of fresh coriander and mint, roughly chopped
For the tahini dressing:
1 chilli, finely chopped
1 garlic clove, finely chopped
Thumb-sized piece of fresh ginger, peeled
and finely chopped
3 tbsp tahini
1 tbsp soy sauce
1 tsp sesame oil, plus extra for massaging
the kale

1. Peel the carrots into long ribbons using a vegetable peeler. Do the same with the cucumbers, but turn the cucumbers and peel from
the other side when you reach the seeds in the
middle (discard the seeds).
2. Whisk together the ingredients for the dressing and loosen with a few tbsp of water until it reaches the consistency of single cream. The
dressing keeps well in the fridge for up to five days.
3. In a large mixing bowl, massage the kale with a small drizzle of sesame oil until it is tender. Add the carrots, cucumber, half the spring onions, noodles, half the sesame seeds, coriander and mint.
4. Pour over the dressing and toss until all the ingredients are evenly coated. Scatter over the remaining sesame seeds and spring onions to serve. This salad is great enjoyed straight away, but will also keep well if made in advance. Recipes taken from Fresh by Donal Skehan (Hodder, £20). Follow Donal… will air on The Food Network in January.

Heat’s Verdict:
Corrie says, “I’m not usually a fan of salad for lunch in winter, but if it also includes noodles, I can make an exception. After a big, indulgent Christmas, I was craving something light and fresh, so Donal’s dish was just what the doctor ordered. I halved the recipe, though, as I only needed two portions, but I still covered it in the same amount of dressing. What? It’s still healthy if you do that, I think. Anyway, so where were we? Oh yes. ‘Finish with the toasted sesame seeds…’ Oh, I was supposed to toast them? Untoasted ones had to do and they did very nicely. Yum, Donal.”

HEAT COOKS THE BOOKS: Tahini Crunch Noodle Salad

If you fancy trying this or any other of Donal’s recipes, then why not treat yourself to his book Donal Skehan, Fresh.

Also, if you have a taste for the good, the bad and the unmissable, check out the brand spanking new heat magazine.

Lizzie special

January 11, 2016January 25, 2020 ~ Corrie ~ Leave a comment

Simon and Garfunkel, Ben and Jerry, Pinky and The Brain and of course, peanut butter and cheese… Huh? Peanut butter and cheese? Are you mental? No my friends, not mental, very sane. This unlikely paring is in fact not unlikely at all, it’s a heavenly mix of hot salty melty goodness, mmm.
Okay, so perhaps it’s not a combination you would immediately put together and certainly not with cold cheese (barf) but it’s one of life’s dirty little secrets, so wrong but yet so right. This is something I tend to feed people without telling them what it is first, to prevent fussy idiots from turning their noses up at it. Recently I made it for my boyfriend Jamie, he’d managed to scoff two whole slices in his gob before blurting out “is there peanut butter in this?… Yum!”
As for me, I’ve been chomping on this delectable snack all my life, and not once did it ever occur to me that it was a little unusual. Invented by my dearest mum Lizzie, the ‘Lizzie Special’ has managed to keep me alive for over 31 years. Actually I think the Lizzie Special was partially invented by an old friend of my mum’s called Rosemary, but Rosemary is a horrible person so lets not give her any credit. She once rang the Samaritans because my mum and dad didn’t invite her over for Christmas dinner.
Also ‘Rosemary Special’ doesn’t quite have the same ring to it. So fuck you Rosemary, the Lizzie Special lives, unlike your friendship with my mum which is long dead. Enjoy everyone!

Lizzie Special / peanut butter & cheese on toast
Serves 1 / Hands on time 5 mins / Total time 10 mins / V
2 slices of bread
Unsalted spreadable butter
Crunchy peanut butter
Medium vegetarian cheddar cheese, sliced

Method
Put on a hot grill and lightly toast the bread. Spread each slice with butter and generously with peanut butter. Slice the cheese and place evenly on top of each slice and grill until the cheese begins to bubble. Serve immediately.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

Potted Swiss cheese eggs

January 8, 2016January 25, 2020 ~ Corrie ~ Leave a comment

Now, I know it’s the New Year and you’re all busy quaffing smoothies from your Nutribullets but let’s take a break and have some breakfast. Everyone knows breakfast is the best time of day to eat cheese… Probably.
Anyway, admittedly I’ve been on a health kick too – my wine paunch has alarmingly turned into a wine gut over the festive season. Something has to be done! Although, it’s the eighth of January and I’ve already grown tired of soup, oat cakes and those annoyingly small loaves of bread. IT’S TIME TO EAT SOME CHEESE! So fuck the diet, grab the sourdough and lets have a dippy egg and cheese party. Bran flakes can wait.

Potted Swiss cheese eggs
Serves 2 / Hands on time 15 mins / Total time 25 mins / V
You’ll need: 4 ramekins
4 large eggs
1 heaped tsp unsalted butter
1 heaped tsp plain flour
70g vegetarian cheddar or Gruyere* cheese, finely grated
½ tsp Dijon mustard
100ml semi-skimmed milk
¼ tsp nutmeg
Handful fresh parsley, chopped
Toast and butter to serve (optional)

Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Finely grate all the cheese and put to one side. In a small saucepan, melt the butter over a low heat and then whisk in the flour until the lumps are removed.
2. Leaving a small handful of cheese to one side for the topping, add the rest to the pan and whisk in the milk bit by bit. Add the mustard, nutmeg and season with salt and pepper. Once the cheese sauce is nice and smooth, take off the heat.
3. Crack an egg into each ramekin and divide the cheese sauce between each. Sprinkle with the remaining cheese and top with chopped parsley and season.
4. Place on a baking tray and bake on the middle shelf for 12-14 mins or until the whites have set and the yolks are still soft – keep an eye on these or they can easily overcook.
5. Meanwhile, toast the bread and spread with butter. Remove the potted eggs from the oven (they will be very hot so be careful). Serve topped with chopped parsley and buttered toast.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

Salted sultana & rum fudge

December 31, 2015January 26, 2020 ~ Corrie ~ 6 Comments

Oh I do love an edible gift don’t you? Not that I’ve ever received one (sigh) but I imagine it’s rather lovely. I tend to be the edible gift maker myself but don’t feel too sorry for me, being the maker has it’s perks. First of all, it’s the only way you can give someone a cheap gift without them them thinking you’re a tight – which you are. Secondly, it allows you to buy a nice new pair of trainers for yourself with the savings.
Now, I know Christmas already feels like a distant memory but edible gifts aren’t just for Christmas. You can of course be a cheapskate all year round.
“Are those new trainers?”
“Why yes, yes they are” you say.
“Oh and thank you so much for the fudge, what a thoughtful gift.”
“Oh not at all, I’m a very thoughtful person, glad you liked it” you say smugly looking down and admiring your new trainers. Mwah ha ha ha!
So Happy New Year to all, may your gifts be edible and your purse brimming with precious stones.

Salted sultana and rum fudge
Makes 1 slab / Hands on time 40 mins / Total time 40 mins + 2 hrs cooling / V Gf
You’ll need: Electric hand whisk, 1 large or 2 small deep baking trays, baking paper and ice
Rapeseed oil spray
120g sultanas
3 tbs dark rum
1 can condensed milk
2 tbs golden syrup
175ml whole milk
1 vanilla pod, seeds scraped out
1 tsp vanilla extract
800g granulated sugar
¼ tsp sea salt
250g unsalted butter

Method
1. In a small bowl, soak the sultanas in the rum and put to one side.
2. Line a large baking tray with baking paper and spray with oil.
3. Set a small bowl of iced water near the stove, you’ll need it later.
4. In a large heavy bottomed pan over a low heat, add the butter, milk, sugar, condensed milk and golden syrup. Bring to the boil stirring continuously.
5. Once boiling, continue to stir until the toffee goes a golden colour – this will take between 12-15 mins. To test it’s ready to whisk, drop a small amount of mixture into the iced water – if it solidifies it is ready (you should be able to pick it out with our fingers).
6. Take off the heat, add the vanilla and whisk with an electric whisk for 5 mins – it’s the whisking that turns toffee into fudge.
7. Once the fudge has the consistency of loose peanut butter, fold in the soaked sultanas, rum and salt. Pour into the lined tray and set in the fridge for a maximum of 2 hrs – the fudge will become too hard if left for longer.
8. Cut into squares and store in an airtight container in a cool dry place for up to 4 weeks.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian. Gf – Gluten free

Perfectly poached eggs

December 14, 2015January 26, 2020 ~ Corrie ~ 1 Comment

My quest to cook the perfect egg continues with ‘poaching’ – aka, the scariest of all the egg cooking methods. But why are we so afraid? I think poaching an egg always seems like the riskiest option, especially when you only have two eggs left. No no, better play it safe and fry them instead.
But if you want to take a chance, then you have to make some tough decisions. To vinegar or not to vinegar? To swirl the water or not to swirl? Frying pan or saucepan? Refrigerated or room temperature eggs? Boil or simmer? AGHHH FORGET IT!
Poaching an egg can be a very stressful time in ones life. I don’t blame you for frying but if I told you there’s a way of poaching eggs that won’t make you run for the hills would you do it? This is where my story begins…
One blustery but warm Autumnal morning, I rise from my sleeping quarters to find my housemate Isabelle in the kitchen. It’s a small kitchen, with a blue tiled floor which feels cold on the soles of my feet. She delicately stirs a spoonful of sugar into her tea, I can’t help but notice her slender bird like hands. There’s a small frying pan simmering away with what look like two cloudy white orbs floating on the surface, like two boats on a calm sea… But they are not boats, oh no, Isabelle is making poached eggs!
“Are you poaching eggs? I say, bemused. “How are you doing that?”
“Yeah, it’s easy, I’ll show you” she says and she did, so now I will show you. Hold onto your hats, it’s going to be wild!

Perfectly poached eggs
Serves 1 / Hands on time 10 mins / Total time 10 mins / V Gf* Df
You’ll need: Small shallow frying pan, ramekin, slotted spoon, kitchen roll (optional)
2 medium eggs, refrigerated or room temperature
Toast and smashed avocado to serve (optional)

Method
1. Boil a kettle and pour the boiled water into a small shallow saucepan, leaving 1cm from the top. Bring to the boil, before reducing the water to a low simmer.
2. Crack one of the eggs into a small ramekin and gently pour it into the water – don’t panic if the white spreads out bit, this is normal. Repeat with the second. If the eggs look like they’re merging together this is also nothing to worry about.
3. The eggs won’t take long to cook once in the water to keep a close eye on them. Now is a good time to toast the bread.

NOTE: If the egg yolks are poking out the water, use a slotted spoon to gently push them under the water until the tops of the yolks look set (see image below).

4. After about 2 mins, move a slotted spoon gently underneath each egg to make sure they’re not sticking to the bottom. This is also a good opportunity to lift one of the eggs out and inspect the whites. If they’re set then check the yolks – if you like your yolks a little harder return to the water to cook for longer.
5. Once cooked, remove one egg at a time with the slotted spoon, allowing any excess water to drain through the spoon back into the frying pan. Serve immediately on toast.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian. *Gf – Use gluten free bread. Df – Dairy free

Apricot & chocolate granola

December 5, 2015March 22, 2020 ~ Corrie ~ Leave a comment

Most of you may know that granola isn’t exactly the slimmers breakfast but for those of you that didn’t and have been happily chomping on it for years, then I’m surprised you have any teeth left. I’m by no means anti-sugar, it makes things taste great but the amount of sugar in most shop-bought granola is ridiculous. You might as well have a bowl of Crunchy Nut Cornflakes with a dollop of double cream like my dad used to do.
‘But it’s only 120 calories per serving’… If you have the recommended portion size which is basically the size of a teaspoon.
‘But it’s full of nuts and seeds so it must be low fat right?”… Healthy is not the same as low fat.

So anyway, I couldn’t find a low sugar granola that didn’t taste like bird food, so I had to come up with my own. I’ve added a bit of chocolate powder to give the illusion of indulgence but it’s only sweetened by four spoonfuls of honey and dried fruit.

Apricot and chocolate granola
Makes 6 portions / Hands on time 20 mins / Total time 50 mins / V
You’ll need: 2 baking trays, baking paper
4 handfuls rolled oats
2 handfuls mixed seeds
1 handful walnuts, roughly chopped
1 handful pecans, roughly chopped
1 handful desiccated coconut
3 tsp Green and Black’s Organic cocoa
¼ tsp sea salt flakes
4 tbs honey
2 handfuls dried apricots, roughly chopped
1 handful raisins
Greek yogurt or milk to serve (optional)
Lemon zest and blackberries to serve (optional)

Method
1. Preheat oven to 160°C/140°C fan/325°F/gas mark 3. Line a couple of baking trays with baking paper and put to one side.
2. Combine the oats, seeds, nuts, coconut, cocoa and salt in a large bowl before heating the honey in a small saucepan, over a low heat until warm and runny
3. Mix the the warm honey into the dry mixture with a wooden spoon. Spoon out evenly onto the baking trays and spread evenly and as thinly as you can.
4. Bake in the oven for 5 mins before removing and turning with a spatular. Continue to bake for a further 15 mins but removing and turning every 5 mins (granola burns easily, so it’s important to keep turning it).
5. Remove from the oven and evenly sprinkle over the apricots and raisins. Return to the oven for 5 mins before removing and turning. Continue to cook for a further 5 minutes.
6. Leave to cool on the baking trays before serving with milk, yogurt and a grating of lemon zest (optional). Store in a glass jars or an airtight container. Consume within a month.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian