Sicilian sun-dried tomato & caper pasta

May 16, 2016January 21, 2020 ~ Corrie ~ 1 Comment

Okay, so this is pretty embarrassing and very shameful to admit, but I didn’t know Sicily was a country until Jamie told me yesterday. I’d always assumed it was just another Italian city like Rome or Venice. Although I don’t blame myself entirely for this lack of knowledge. For some reason, it was compulsory to study German geography if you studied German at my school. To this day, I still don’t know if we were studying the geography of Germany taught in German or simply geography taught in German. Either way, I couldn’t and still can’t, speak German so it made no difference. Thanks for nothing Edwin Gruber.
Anyway enough about Germany, let’s talk about Sicily. By chance I wondered into a small Sicilian deli on my lunch hour last week called Casanova & Daughters. It was marvellous. A beautiful shop with shelves laden with imported pasta, jars of sun-dried tomatoes, handsome bottles of olive oil and neat rows of dried basil flowers wrapped in brown paper. I didn’t even know basil plants had flowers. Anyhoo, if you ever find yourself in Covent Garden I urge you to pop in, if only to say hello to the nicest man in London.
Feeling a little tired and uninspired of late, I asked the smiley shop owner to recommend a vegetarian Sicilian dish to make this weekend. He practically jumped out from behind the counter and started sweeping the shop for ingredients. He returned with a bag of capers, sun-dried tomatoes, white fennel seeds, capers and almonds in their actual shells! I’ve only ever seen almonds de-shelled so was shocked when the deli owner crushed one on the counter with his palm and revealed the biggest almond I had ever seen. Why were the almonds in Sainsbury’s so small?
Getting increasingly carried away, I bought everything he put in front of me, including some beautiful pecorino cheese and some pasta called Busiate that look like big dried up mealworms. They tasted delicious. Best fifteen pounds I ever spent – although my combat trousers I bought from Tammy Girl in the 90’s come a close second.

Sicilian sun-dried tomato & caper pasta
Serves 4 / Hands on time 25 mins / Total time 25 mins / V Vn* ❄
You’ll need: Food processor
300g dried pasta
15-20 sun-dried tomatoes (if you can’t find the dry ones, substitute for jarred ones in oil)
1 tbs capers
1 large or 2 regular garlic cloves, peeled and sliced
30 almonds
Pinch fennel seeds
2 tbs extra virgin olive oil
Italian hard cheese or Pecorino* to serve (optional)

*Make it vegan: Forgo the cheese in the recipe altogether.

Method
1. If using dried sun-dried tomatoes, soak them for 1 minute in a bowl of boiling water. Keep the boiled water but fish out the tomatoes and put straight into a food processor. If using jarred oiled ones, simply give then simply squeeze off some of the excess oil and add to food processor. Add the almonds, capers, fennel seeds, garlic and the extra virgin olive oil – forgo the oil if using the jarred variety in oil.
2. Add 6-8 tablespoons of the tomato water and blitz until you have a thick pesto. Meanwhile, cook the pasta according to the packet instructions.
3. Drain the pasta and return to the pan but take off the heat. Stir in the pesto and serve immediately topped with your choice cheese and a good drizzle of extra virgin olive oil.

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 – Make it vegan and leave out the cheese
❄ – The pesto is suitable for home freezing in an airtight container. Consume within 3 months.
*Pecorino must be made with lamb rennet from animals raised in the same production area, and is consequently not suitable for vegetarians.

Summer bento box

May 11, 2016January 21, 2020 ~ Corrie ~ 2 Comments

Can I just start by saying that I hate veggie sushi. Bits of raw vegetables wrapped in nori and cold rice tastes exactly how it sounds. Shit. But it’s getting warm outside and I need something that’s as healthy as sushi but a bit more exciting. So what about a bento box?
“But isn’t that a bit hard?” I hear you cry.
“Err dunno… Let’s try”… So I did and it wasn’t all that hard, but you do have to be an organised bunny and as I feel more elephant seal than bunny these days, I had to pull my socks up.
As a Japanese food virgin, I had to go out and buy rice vinegar, mirin, miso, all fo which were quite easy to find apart from ‘gochujang’ (a type of Korean fermented chilli paste) but it’s not an essential ingredient. If you can’t find it, substitute it for Sriracha.
Anyway, after I did my shop, I realised that once I’d bought the key ingredients, the fresh elements cost very little, making my bento my new best friend – sorry Philippa, sorry Rosie.
… Also, this is an excellent excuse to use the bento box my mum bought me for Christmas. I can hardly contain my excitement.

Summer bento box
This recipe made roughly 4 bento boxes for the week

Cucumber and ginger pickle
Makes 1 small bowl / Takes 15 mins / Lasts 5 days in the fridge/ Make the day before/ V Vn Df
½ cucumber
½ conference pear (the more unripe the better)
½ tsp salt
¼ tsp light soy sauce
3 tbs rice wine vinegar
½ tsp caster sugar
Pinch of dried chilli flakes
Knob of fresh ginger, grated
Method
1. Slice the cucumber in half lengthways and scrap out the seeds with a spoon. Slice in half lengthways again and cut into chunks. Peel, core and finely chop your pear and pop in a large bowl with the cucumber. Sprinkle with a 1/4 tsp of salt and put to one side.
2. In a small bowl add the rest of the salt, soy sauce, rice wine, sugar and chilli flakes and finely grated ginger. Give it a good stir and pour over the cucumber and pears. Put in an air tight container and leave over night or for an hour before serving in the fridge.

Sesame wilted greens
Takes 5 minutes / lasts up to 2 days in the fridge / V Vn Df
200g of spinach, kale or cabbage
1 tsp toasted sesame oil
1 tsp soy sauce
Pickled ginger (optional)
Small handful of sesame seeds
Method
Pop a 1 tsp of oil in a saucepan on a medium heat. Add the greens and fry for 5 minutes. Add a couple of Tbs of water throughout cooking to help the greens steam. Finish with a tsp of soy sauce and a sprinkle with a handful of sesame seeds.

Tamagoyaki (Japanese omelette)
Takes 20 minutes to / lasts up to 3 days in the fridge / V Df
4 large eggs
1 tbs soy sauce
1 tbs mirin
1 tsp sugar
Pinch of salt
Vegetable or sunflower oil
Kitchen roll
Chopsticks (these are handy to fold and roll the pancake but not necessary)
Method
1. Beat the eggs in a jug and add the mirin, soy sauce, sugar and salt. Give it another good beating to make sure it’s fully combined.
2. Put a 1 tsp of oil in a large saucepan over a medium heat. Once hot, carefully absorb up and rub the oil around the pan with a folded piece of kitchen roll. Keep this piece of kitchen roll close to hand.
3. Pour a quarter of the mixture into the pan and spread it around. Once the egg has cooked fold in the edges creating an oblong shape and then carefully roll up the omelette. Brush the free side of the pan with your oiled kitchen roll and then push your omelette over to that side, then oil the other free side. Add another quarter of the mix and lift up your omelette to make sure it goes underneath so the two omelettes can join as one.
4. Once cooked repeat the process of folding in the edges and rolling the omelette up. Repeat this a couple more times until you’ve run out of mix. Turn your omelette out and leave to cool. Refrigerate and slice.

Brown basmati rice
Takes 45 minutes / Vn
½ cup brown basmati rice
1 tbs soy sauce
Method
Put half a cup of rice in a pan with a 1 cup of water. Stir in the soy sauce and bring to the boil. Bring the heat down to a simmer and cover for 20 minutes. Take off the heat and leave covered with a lid for a further 20 minutes. The rice will continue to cook until you’re ready for it. Works every time.

Tofu and Tender stem broccoli
Takes 20 minutes / V Vn Df
100g tender stem broccoli
400g firm tofu
Small onion finely chopped
1 garlic clove finely chopped
2 tsp miso paste
1 tsp chilli paste or gochujang (gochujang is a Korean fermented chilli paste you can find in most Asian supermarkets. If you can’t don’t worry, a couple of drops of Tabasco should do the trick or just add a bit of fresh red chilli).
1 tbs soy sauce
1/2 tsp caster sugar
2 tsp toasted sesame oil
Method
1. Drain the tofu and cut into cubes. Bring a large pan to the boil and carefully add the tofu. Boil for 3 minutes. (This ironically removes a lot of the tofu’s moisture). Lift out the tofu with a slotted spoon and pop in a colander, keep the water.
2. In the remaining water, boil the broccoli for 5 minutes, drain and set aside.
3. In a small bowl combine the soy sauce, miso, sugar and chili paste and put to one side.
4. Finely chop the onion and fry it in a large frying pan with the sesame oil on a medium heat. Once brown, add the chopped garlic and continue to cook for a further couple of minutes. If it’s getting too hot add a couple tablespoons of water to prevent it from burning.
5. Add the tofu and brown for a further few minutes. Add your paste and carefully coat the tofu for the next few minutes. Add another tsp of soy sauce and stir in. Finely incorporate the steamed broccoli and cook for a further 2 minutes.

Assemble the bento box with a little bit of everything and serve with a little pot of soy sauce and a bowl of miso soup (optional).

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.

Puff vegetable pizza

May 2, 2016January 22, 2020 ~ Corrie ~ Leave a comment

“Oh hi there, can I order a medium stuffed crust Vegi Volcano with black olives and three extra garlic and herb dips please?”… In my dreams. I’m far too skint to spend £20 on a Domino’s pizza, so decided to make my own weird pizza out of some left over puff pastry. I call him ‘The Puff Pizza’ so stick that up your pipe and smoke it Dominos, lovely delicious Dominos…
Anyway, feeling frisky, I treated myself to a bit of goats cheese to jazz it up a bit but you can use any cheese you like. In fact, you can top your pizza with whatever you like, it’s all the fun of making your own pizza, without pissing about making your own dough. So spread that tomato puree, lob on those toppings, sprinkle with cheese and even crack an egg on top – it’s your pizza to do with as you please. It will make you feel very powerful, like Michelle Obama.

Puff vegetable pizza
Serves 2 / Hands on time 10-15 mins / Total time 40 mins / V
Left-over Puff pastry (roughly 180g)
100g butternut squash, peeled and cubed (or any other vegetables that need using up)
Small handful of kale
2 sprigs of rosemary
1 tsp tomato purée
125g vegetarian soft goats cheese or cheese of your choice
½ red onion, sliced
Spray rapeseed or olive oil

TIP: I created this recipe to use up left-overs, so feel free to use whatever vegetables or cheese that needs using up.

Method
1. 200°C/180°C fan/400F/gas mark 6. The shape of your pastry doesn’t really matter, just as long as you can fit it on a baking tray – mine was a really funny shape. Line a baking tray with baking paper and spray with a bit of oil.
2. As I had butternut squash to use up, I steamed it for 10 minutes first – only do this step if you have hardy root vegetables to put on your pizza. If using lighter vegetables there is no need to do this.
3. Score a knife roughly an inch around the edge of the pastry (this gives you an area for the crust to rise). Spread tomato puree in the centre and out to your scored line before assembling your toppings. Fill this area with your chosen vegetables and top with cheese and herbs.
4. Bake in the oven for 20-25 minutes or until the pastry is nicely golden.
5. Serve hot or cold with some simply dressed leaves.

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

Thai red curry with tofu

April 25, 2016January 22, 2020 ~ Corrie ~ Leave a comment

I tried and rather spectacularly failed last week to make a Thai Green Curry.
“It’s not that bad darling” said Jamie wincing slightly as he took another bite.
“It’s ruined!” I screeched as I dramatically flounced out the room to have a full blown Thai Green tantrum. I mean how difficult could it be? I didn’t even make the paste myself!… Once I’d calmed down, I apologised to Jamie and sulkily ate my vile curry on the metaphorical naughty step. But how had I got it so wrong?
After careful dissection of my own recipe I identified three major errors. The first was using reduced fat coconut milk. The second was adding too much stock. The third was substituting rice wine vinegar for cider vinegar and using two tablespoons of it. Gross!
So Thai green curry – you big fat idiot – I will not be defeated by you. I have revised my recipe and changed you into a Thai red curry and now you taste nice. Thank god, because I’m not sure Jamie could cope with another one of my curry tantrums.

Thai red curry with tofu
Serves 4 / Hands on time 30 mins / Total time 45 mins / V Vn Df 🌶
1 tsp rapeseed or coconut oil
1 small white onion, diced
1 inch fresh ginger, grated
2 garlic cloves, peeled and finely chopped
400g butternut squash, peeled and diced
280g of firm tofu cubed
1 stork lemongrass, bashed
1 tsp brown sugar
1 can of coconut milk
3tbs or 100g Thai red curry paste* – I use Blue Dragon which is vegan
200ml vegetable stock, I use 1 Knorr stock pot
1 tbs light soy sauce
2 handfuls of kale
100g sugar snap peas
1 bulb pak choy, roughly chopped
1 lime
Handful coriander, chopped
2 chopped red chillies to serve (optional)

FYI: Thai red curry paste contains chilli but if you like your curry extra hot, then I suggest you add a chilli or a tsp of chilli flakes.

Method
1. Heat the oil in a large heavy bottomed pot over a medium heat and sauté the onions, garlic and ginger for 5 minutes, stirring continually – add a dash of water to prevent the mixture from sticking if needed.
2. Add the butternut squash and cook for a further few minutes before adding the curry paste. Cook for an additional few minutes.
3. Add the coconut milk, vegetable stock, soy sauce, brown sugar and the bashed lemon grass. Bring to the boil and add the tofu. Reduce the heat down and simmer for 15 minutes with the lid a jar. Add the kale, sugar snap peas and pak choy and cook a further 5 minutes.
4. Remove from the heat and discard the lemon grass. Roll the lime on a hard surface to loosen it and then cut it in half before squeezing over the curry. Give it a good stir and serve with rice and a sprinkling of fresh coriander and chopped red chillies.

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. 🌶– Spicy
* Some Thai red curry pastes contain crustaceans and fish. Always check the label.

Cheats puff pastry churros

April 19, 2016January 22, 2020 ~ Corrie ~ Leave a comment

Sam's Cheaty Churros — Sam’s Cheaty Churros

Okay so I was supposed to make Thai green curry but the curry I made turned into watery green slop so Jamie and I ate that – you can have churros.
Have you ever actually tried to make your own doughnuts? Of course you haven’t – that would be mental. So when my friend Sam said she was making churros for dessert, I simply assumed she was mentally ill. Turns out I’d misdiagnosed her. She’s was actually a beautiful genius armed with a packet of shop-bought puff pastry. I watched in bewilderment as she lazily cut, twisted and positioned the pastry onto a baking tray… That was it! No deep frying, no piping bags, nothing! Okay so maybe we can’t really call them churros but covered in melted butter and rolled in cinnamon sugar, they taste pretty darn close. So bang out a batch of these beauties for your next swanky soirée or eat them alone in bed watching extreme angler Jeremy Wade catch river monsters… What?

Cheats puff pastry churros
Makes 12-16 / Hands on time 30 mins / Total time 40 mins / V
160g ready rolled puff pastry
50g butter, melted
2 tbs caster sugar
1 tsp cinnamon
Chocolate Sauce
100g Green & Black’s Organic 70% Dark Chocolate, broken into pieces
150g double cream
Pinch of sea salt

Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Line a couple of baking trays with baking paper and put to one side.
2. Roll out the pastry and cut into strips and then cut the strips in half. One at a time give them a twist and place evenly on the baking trays a finger apart.
3. Bake in the oven for 10-15 minutes or until golden brown. Meanwhile, melt the butter over a low heat in a small saucepan and transfer to a small bowl. In another small bowl, mix together the sugar and the cinnamon ready for dusting later.
5. Once the churros are golden brown, transfer to a couple of large plates. Brush them with melted butter and dust with plenty of cinnamon sugar.
6. To make the chocolate sauce heat the cream in a medium sized saucepan. Once simmering, take off the heat and leave to stand for a few minutes to cool slightly. Whisk in the chocolate pieces and a pinch of salt until you have a silky smooth chocolate sauce. Pour into a dipping bowl and serve.

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

Raw garlic & chilli spaghetti

April 12, 2016February 13, 2023 ~ Corrie ~ Leave a comment

Oh, I appear to have run out of both money and food. Came home last night and all that was left in my fridge was a couple of manky garlic cloves, a red chilli and half a packet of cheese – literally everything else was mouldy. How long had I been gone?
Anyway, without enough money to buy a packet of Frazzles, I decided to make something out of it and the result was rather tasty. I’ve actually had garlic and chilli pasta before, although when Jamie made it, he included fresh spinach and black olives. As you know, I have no spinach and the only black olives I have are bobbing around a jar of what looks like pond scum. I really should clean out my fridge…
Anyway, I thought I’d give it a whirl and what do you know, I managed to make something edible and even blog worthy! Praise the Lord.

Raw garlic & chilli spaghetti
Serves 2 / Hands on time 10 mins / Total time 10 mins / V🌶
200g spaghetti (100g per person)
1 tsp fine table salt (for pasta water)
1 tbs extra virgin olive oil
1 medium sized, deseeded red chilli or 1/2 tsp chilli flakes
2 medium sized garlic cloves, crushed or grated
1/2 tsp sea salt flakes
Grated vegetarian Italian hard cheese or Parmesan* to serve

TIP: If you have any greens such as kale, spring greens, spinach or even chard, this makes a lovely addition to this recipe. Simply chop up a couple of large handfuls (no need to chop spinach) and add to the pasta 2 minutes before the pasta is cooked. Drain along with the pasta and stir through the garlic and chilli oil. Top with lashings of parmesan. Buon appetito!

Method
1. You will need 2 medium sized pans for this recipe – one for the pasta and one for the oil (the oil pan needs to be big enough to accommodate the cooked pasta later).
2. Put the pasta in boiling salted water – use at least a 1 tsp of fine table salt (don’t waste your posh salt) and cook according to packet instructions.
3. In the second saucepan, heat the oil over a very low heat and add the garlic, fresh chilli (or chilli flakes) and 1/2 tsp of sea salt flakes. Gently heat the garlic and chilli in the oil but be careful to not colour it, you want to only gently infuse the oil. After 5 minutes, or if the garlic starts to brown, take off the heat and put to one side.
4. Once the pasta is cooked, drain the pasta and add to the pan containing the garlic and chilli oil. Give it a good toss until the spaghetti is well coated. Divide between bowls and finish topped with a generous serving of grated parmesan and a good crack of black pepper.

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 🌶– Spicy
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Noodle soup

April 8, 2016January 24, 2020 ~ Corrie ~ 1 Comment

Everyone loves noodles and everyone loves soup. What everyone doesn’t love, are flecks of soup all over your nice new blouse. It’s a messy bugger to eat but we’ll forgive you noodle soup because you’re so tasty and quick to make. In my opinion, this recipe is worth ruining your best blouse for but if you’re precious about your clothes, pop on an old t-shirt and get stuck in. Alternatively, you could try not eating your soup like a messy hippo by daintily leaning your head over the bowl to prevent splash back. It’s up to you but personally, I’m a hippo.

Noodle Soup
Serves 2 / Hands on time 20 mins / Total time 20 mins / V Df
2 nests fine egg noodles
1 medium carrot, thinly sliced
2 handfuls of kale
2 bulbs pak choy, sliced
½ tsp of chilli flakes
Handful of sugar snap peas, roughly chopped
2 vegetable stock pots, I use Knorr
Dressing
1 lime
4 tbs light soy sauce
2 pinches of caster sugar
Knob of fresh ginger, finely grated
2 cloves of garlic, peeled and crushed
2 handfuls fresh coriander, chopped
4 spring onions, chopped

Method
1. In 2 medium sized saucepans, place an individual nest of noodles into each. Finely chop the carrot, sugar snap peas and cut the pak choy into strips. Evenly distribute between both pans and add a handful of kale and a stock pot into each pan. Put to one side.
2. In 2 separate ramekins, make the dressing by adding 2 tbs of soy sauce to each along a pinch of sugar, half the fresh ginger, half the crushed garlic and the juice of half a lime. Give each a little stir until combined.
3. Chop the spring onions along with the coriander and put to one side.
4. Boil a kettle and pour the boiling water over the noodles in the saucepan until covered before bringing to the boil. Give each saucepan a stir to encourage the stock pot to infuse and simmer for a few minutes until the noodles are cooked and the vegetables are tender.
5. Carefully tip each soup into a large bowl, pour over the dressing and top with fresh coriander and spring onions.

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

Halloumi & tapenade open sandwich

April 1, 2016January 29, 2020 ~ Corrie ~ Leave a comment

My friend Anne-Marie asked me recently “What’s a cheap and delicious vegetarian sandwich filling? I need one for a private event.”
I replied “Err, halloumi, tapenade, dill and cucumber with sweet red pepper?”
I’ve never actually made this sandwich before but it sounded so delicious I thought I’d give it a go. Just wish I’d made it in a kitchen that wasn’t infested with mice, yes my friends, Vince is back.
For those of you who don’t know Vince, he was a small mouse that terrorised me for several months last year. But it can’t be Vince. I’m pretty sure Vince is deceased, so who’s this guy? Must be his bigger, fatter brother, let’s call him ‘the mouse formally known as Vince… So Prince?
Prince shot out of the fruit bowl and hurled himself off the worktop after I disturbed a bag of bagels. I’d had a few wines so overreacted slightly by picking up a frying pan, flailing it around and squealing like a mad tapir. Put me right off my halloumi. Not enough to stop me eating it though obviously, would take more than a bit of mouse piss to put me off my halloumi sandwich.

Halloumi and tapenade open sandwich
Makes 1 / Hands on time 5-10 mins / Total time 10 mins / V
You’ll need: Small frying non-stick frying pan
1 slice of thick bread
2 tsp olive tapenade, spread on one slice
4-6 slices of fried halloumi
1 roasted jarred red pepper
Cucumber slices
Red onion, finely sliced
Dill, chopped
Extra virgin olive oil to serve

Method
1. Fry the halloumi slices dry in a non-stick frying pan until golden on all sides. Spread the bread with olive tapenade and assemble your sandwich with your chosen toppings. Serve drizzled with extra virgin olive oil.

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

Hot crossed buns

March 26, 2016January 24, 2020 ~ Corrie ~ 3 Comments

I know making your own hot crossed buns is a bit of ‘ball-ache’ but I have no balls and I can’t stand candied peel. Most shop bought buns are riddled with the horrible things. Tiny white bitter tasting pieces of hell!
Now, if you’re a baking novice I probably wouldn’t bother making these, in fact, I probably wouldn’t make these unless you loathe one of the classic ingredients like myself – although my buns are tasty.
I do however, still like to give a nod to candied peel by adding the zest of a lemon but I couldn’t today because my lemon rolled out the window and on to Camden Road. So let’s pretend I used a lemon. Happy Easter!

Hot crossed buns
Makes 16 buns / Hands on time 1 hr / Total time 2 hrs 45 mins / V ❄
You’ll need: Baking paper 1 large or 2 smaller deep baking trays
680g strong white bread flour
100g golden caster sugar
10g sea salt flakes
10g mixed spice
15g yeast
80g soft butter
175ml tepid water
175ml semi-skimmed milk
1 large egg
130g sultanas
1 lemon, zested
Crossing
100g strong white bread flour
Pinch of salt
1 tsp of soft butter
Bun wash
2 tbs boiling water
2 tsp sugar
¼ tsp mixed spice

Method
1. Mix together the flour, sugar, yeast salt and mixed spices together in a large mixing bowl until well incorporated. Add the butter, tepid water, milk, egg and combine well with a wooden spoon until you have a thick dough.
2. Turn the dough out onto a clean lightly floured surface and knead by hand for 15 mins or transfer to a standing mixer with a dough hook and knead on a medium speed for 10 mins.
3. Incorporate the sultanas and lemon zest by kneading it into the dough and folding before placing back in the bowl and covering with a tea-towel. Leave in a warm place for ½ an hour.
4. Meanwhile, line a large, deep baking tray with baking paper and spray with a little oil. Put to one side.
5. Turn the dough out and cut it in half. Divide it again and again until you have 16 equal-ish buns. Using your hands, shape each bun into a nice round shape and place them on your tray a finger space apart (my tray was a little small so could only fit 12 so I used an extra small baking tray for the final 4).
6. Cover with a tea towel and leave in a warm place for 30-40 mins. Meanwhile, preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
7. Once your buns have risen, mix the crossing mixture together and put to one side. Make a quick piping bag out of baking paper – click here to see a video. Fill with the crossing mixture and pipe a line along each row of buns, then repeat in the other direction to create crosses.
8. Bake in the oven for 20-30 mins or until golden brown. Meanwhile make the bun wash by combining all the ingredients together in a small bowl. Remove from the oven and immedietly brush over the wash generously. Leave to cool in the tin for 10 mins before turning out and cooling on a rack.

f 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
❄ – The buns are suitable for home freezing once cooled. Wrap each bun individually well in cling film and freeze fore up to 3 months. Defrost fully before enjoying toasted with butter.

Rigatoni cheese with kale

March 21, 2016January 24, 2020 ~ Corrie ~ Leave a comment

Rigatoni Cheese with Kale

I’m currently watching Newcastle play Sunderland in a rubbish pub I used to work in in Letchworth – bleak. So instead of gouging my own eyes out with my thumbs, I thought I’d take myself away on a rigatoni cheese dream.
I made this last week and it was very very naughty. Like most lactose-challenged people, I crave cheese more than crack addicts crave, well, crack? At least crack addicts don’t become bloated disgusting pigs every time they give into temptation. Or do they?… I wish I was a crack addict. Pass the Rennie.

Rigatoni cheese with kale
Serves 4 / Hands on time xx mins / Total time 40 mins / V
You’ll need: Deep casserole dish and a food processor (if making breadcrumbs)
250g rigatoni
25g unsalted butter
30g plain flour
1 large garlic clove, crushed
1 green chilli, deseeded and finely diced (optional)
300ml semi-skimmed milk
250g vegetarian cheddar or Gruyere* cheese
2 handfuls of kale
2 slices of bread blitzed into breadcrumbs (optional)

Method
1. In a large saucepan, cook the rigatoni according to the packet instructions. Meanwhile, grate the cheese, putting a handful to one side for later. Strain the pasta, mix in a bit of olive oil to prevent it sticking and pour into a suitably sized baking dish.
2. If making breadcrumbs, add 2 slices of torn bread into a food processor and blitz to breadcrumbs. Put to one side.
3. In a medium non-stick saucepan, melt the butter over a medium heat and add the garlic and the chilli. Cook for a few minutes before whisking in the flour. Continue to cook for another minute whisking all the time. Add the milk in a quick stream And continue to whisk until the mixture is smooth and lump free. Carry on whisking and cook for a further few minutes until the sauce has thickened. Preheat a grill to a high heat.
4. Stir in the grated cheese bit by bit mixing all the time with a wooden spoon until the sauce is smooth and glossy. Season well with salt and pepper.
5. Mix in the kale and cook for 5 mins to allow the greens to soften slightly before pouring the cheese sauce over the rigatoni. Mix well and pour into an oven-proof dish. Top with the remaining grated cheese and breadcrumbs. Grill on a medium to high heat until the top is bubbling and golden. Serve with a simple green salad.

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
*Gruyère is a cheese of protected status originating from Switzerland. The production and maturation is defined in Swiss law and all Swiss Gruyère producers must follow these rules, however this doesn’t specify the use of animal rennet. Therefore it could or could not be vegetarian.