Chocolate Guinness cake

March 16, 2016July 10, 2022 ~ Corrie ~ 1 Comment

St Patrick's Day Chocolate Guinness Cake — St Patrick’s Day Chocolate Guinness Cake

Admittedly this is an odd choice for someone who doesn’t like chocolate or Guinness but I had to make something for St Patrick’s Day and didn’t fancy soda bread. However, this cake took me completely by surprise, it’s hands down, one of the best cakes I have ever made. It’s rich without being at all sickly, and chocolatey without being too sweet. Anyway, before I knew it I’d stuffed three big wedges into my face like a greedy little hamster. Classy. Then I washed my hair with it. Double classy.
That actually wasn’t a joke, Guinness makes an excellent hair mask. Simply wash your hair as normal and then massage half a can of Guinness into the roots. Leave for 3 minutes and rinse for a glossy Black Beauty mane… Or you could just drink it, whatever.

Chocolate Guinness cake
Serves 12 / Hands on time 40 mins / Total time 1hr 30 mins + cooling / V ❄
You’ll need: A standing mixer or electric whisk and a 9 inch cake tin
250ml Guinness
60g Green & Black’s organic cocoa powder
350g golden caster sugar
250g unsalted butter
150ml buttermilk
2 large eggs
1 tsp vanilla extract
280g plain flour
2 tsp bicarbonate of soda
Pinch of sea salt
Cream cheese frosting
150g cream cheese
250g icing sugar
100ml double cream

Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Line a 9 inch tin with baking paper and grease the sides with butter.
2. Add the Guinness and the butter to a large saucepan over a medium heat until melted. This could take 5-10 minutes, so use this time to measure and prepare the rest of the ingredients. Once the butter has melted, give it a stir and take off the heat. Tip in the sugar along with the cocoa powder and beat until combined with a hand whisk.
3. In a separate bowl, beat the eggs, vanilla and the buttermilk together with a fork then whisk into the warm mixture using a hand whisk until the batter looks lovely and glossy.
4. Sieve the flour, bicarbonate of soda and the salt straight into the mixture. Whisk for a final time until combined (don’t worry if the mixture is a little lumpy, it’s more important to get the cake in the oven quickly to ensure a good rise).
5. Pour the mixture into the tin and bake for 45 mins. Leave to cool fully in the tin. Once cool, turn the cake out ready to ice.
6. To make the cream cheese frosting, whisk the cream cheese with a hand whisk until smooth before sieving in the icing sugar. Continue to whisk by hand until fully combined before adding the whipping cream. Switch to an electric whisk and whisk on a high speed until the cream has thickened and the frosting is thick and spreadable. Ice the cake generously 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
❄ – This cake is suitable for home freezing once cooled and before icing. Wrap well in cling film and freeze fore up to 3 months. Defrost fully before icing and serving.

Mini shallot & mushroom pies

March 10, 2016January 24, 2020 ~ Corrie ~ Leave a comment

If there was ever an excuse to eat pies, then surely this is it. It’s British Pie Week everyone, hip hip hooray! I have to confess, I’ve never actually made a pie before, it always seemed like more trouble than it’s worth but armed with a packet of puff pastry, these mini pies were a piece of cake… I mean pie.
Anyway, you can make one big pie or a few little pies, I opted for mini ones this time so I could use my cute mini casserole dishes. I actually made my pie filling a few days earlier and kept it in the fridge so that when it came to assembling my pies, all I had to do was fill my dishes and top with pastry. I was pretty stunned at how well these turned out, they were super cute and utterly delicious. Jamie loved his little pie so it’s a shame he won’t get to eat one ever again. We discovered shortly after he ate his pie that he has a rather severe onion intolerance, so no more pies for Jamie.
But pies for everyone else, yay!

Shallot & mushroom pies
Makes 4 small or 1 large pie / hands on time 40 mins / total time 1hr 10mins / V
250g chestnut mushrooms, roughly sliced
250g portobello mushrooms, roughly sliced
30g unsalted butter
400g banana shallots, peeled (I use banana shallots as they tend to be bigger and less tricky to peel)
1 sprig of rosemary
2 bay leaves
200ml veg stock, I use 1 Knorr vegetable stock pot
200ml vegetarain red wine
1 tbs plain flour
2 tsp dijon mustard
1 tsp Marmite (optional)
Handful chopped parsley
375g ready rolled puff pastry
1 egg, beaten
Mini heart pastry cutter (optional)

TIP: Not keen on pastry? Try topped with mash. Simply boil up 800g floury potatoes, drain and mash with a big knob of butter and a splash of milk. Top the pie filling and bake in the oven as recipe specifies.

Method
1. Preheat oven to 200°C/180°C fan/400F/gas mark 6. Meanwhile, trim the ends and peel the shallots by scoring with a knife and removing the outer layer of skin. Add the whole, peeled shallots to a large heavy bottomed pot along with the butter. Cook on a medium heat for 5 minutes.
2. Roughly chop the mushrooms and add them to the pot and give it a good stir. Cover with a lid and cook for a further 5 minutes. Remove the lid and add the stock, wine, bay leaves, rosemary and bring to the boil. Reduce the heat slightly and allow the mixture to reduce for 20-25 minutes.
3. Meanwhile, in a separate small saucepan, melt a tablespoon of butter and whisk in a heaped tablespoon of flour. Once combined, stir straight into the mushroom filling to help thicken the sauce (you don’t need to wait 20 minutes to add this).
4. Once reduced, add the Marmite (if using), dijon mustard and the fresh parsley and season well with salt and pepper. Carefully fish out the rosemary and bay leaves and fill your pie dishes with the mixture. Top with pieces of puff pastry a little bigger than the pie dishes themselves. Crimp the pastry around the edge with your fingers or with the back of a fork (don’t worry if your pies look a bit flat and messy, they’ll look wonderful once they’re cooked). Insert a knife into the middle of your pies to allow air to escape. I like to do a cross because it’s prettier.
5. Cut the remaining pastry into heart shapes using a cutter and place them on top of the pies or make your own shapes (optional). Brush each pie with beaten egg and bake in an oven, on the middle shelf for 20-25 minutes.
6. Serve with steam vegetables and mash. Good times.

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

Mothers Day apricot scones

March 4, 2016January 24, 2020 ~ Corrie ~ 2 Comments

My mum loves a bit of apricot jam, if she’s not spreading it on her toast she’s sticking her whole face into a jar of it like Pooh Bear… She doesn’t really do that, well she might but what I’m trying to say is my mum loves apricot jam. This means I also love apricot jam, so for Mothers Day I thought I’d make apricot scones.
All mums like an afternoon tea for Mothers Day but if you can’t afford all that business, then have a go at making these little gems. They’re really easy, cheap and delicious – if I do say so myself. I’ve actually eaten all mine so will have to make another batch before Sunday, although there’s a strong chance I’ll eat those too. What can I say, I just love apricots, it’s my mums fault. Happy Mothers Day!

Mothers Day apricot scones
Makes 10 / Hands on time 30 mins / Total time 40 mins / V ❄
You’ll need: 5cm cookie cutter, 2 baking trays
350g self-raising flour
1 tsp baking powder
¼ tsp salt
80g cold unsalted butter, cubed
3 tbs caster sugar
50g chopped dried apricots
175ml semi-skimmed milk
Squeeze of lemon juice
1 egg, beaten
Apricot jam and clotted cream to serve

Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7 and line a baking tray with baking paper. Chop the apricots and put to one side.
2. In a large bowl, combine the flour, salt and baking powder and put to one side. Add the cubed butter and rub it with your fingers until the mix looks like fine breadcrumbs. Add the sugar and the apricots and mix well (The apricots may be a bit stuck together so make sure you pull them apart and distribute evenly).
3. Warm the milk in a pan (it’s important you don’t over heat the milk, it should be lukewarm). Take off the heat and add a squeeze of lemon juice. Put the baking trays in the oven.
4. Make a well in the flour mixture and pour in the milk. Using a cutlery knife, mix quickly until combined. Flour your work surface and tip your dough out onto it. (Try not to work the dough too much but kneed just enough to make the dough a little smoother, two or three folds should do it). Pat into a large burger shape around 1 inch thick.
5. Flour the cutter and plunge into the dough, twist and pull it out creating your scone. Repeat until you can’t make anymore scones, before gathering up the scraps of dough, mould it back together and repeat until you have 8-10 scones.
6. Carefully remove the baking trays from the oven and place the scones out evenly. Brush the top of each scone with beaten egg and bake in the oven for 10-13 minutes.
7. Leave to cool for five minutes and then devour with clotted cream and apricot jam.

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
❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.

Turkish eggs on pita

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

This is my boyfriend’s absolute favourite breakfast, he’s been harassing me to make it for ages. I tried to explain that he could always make it himself but this didn’t go down very well. Anyway, don’t be scared of frying eggs, they don’t need to be cooked in a bath of oil like that grotesque scene in Withnail and I (click here). Also, I don’t appreciate being spat at by lamas let alone by a saucepan of hot oil, so let’s use spray oil instead yeah? Far less spitty.
Anyway, I tend to always have a couple of frozen pita breads in my freezer, so this recipe is pretty easy to throw together just as long as you have bit of yogurt to use up. It has to be plain yogurt mind, don’t be using any old strawberry Frube you find at the back of the fridge.
In any case, I hope you enjoy this Turkish delight as much as Jamie does. It’s been known to cure many a bad hangover.

P.S. I apologise if you watched the ‘Withal and I’ clip to the point where the old woman bites into her fried egg sandwich and it all falls out the back. That gave me nightmares for quite some years.

Turkish eggs on pita
Serves 1 / Hands on time 10 mins / Total time 10 mins / V
You’ll need: Non-stick frying pan preferably with a lid
Spray rapeseed oil
2 eggs
1 brown pita bread
3 tbs Greek yogurt
Small handful fresh mint, chopped
Small handful of fresh dill, chopped
¼ tsp smoked paprika
Pinch of chilli flakes
1 tsp garlic extra virgin olive oil (if you don’t have garlic oil simply grate half a garlic clove into the yogurt and use regular extra virgin olive oil)
3 pickled chillies, stalks removed (optional)

TIP: This is a great way to use up Greek yogurt you have left over from another recipe.

Method
1. Roughly chop the mint and the dill and put to one side. In a small bowl, add the yogurt and season with salt. If not using garlic oil, stir the grated garlic straight into the yogurt.
2. Spray a small non-stick frying pan with rapeseed oil and place over a medium heat and allow the oil to heat up for a couple of minutes. Crack in the eggs and fry until you have set whites and runny yolks – to make sure my eggs are perfectly set, I like to put the lid on the pan for the last minute to allow the steam to cook the top part of the eggs.
3. Meanwhile toast the pitta and using a knife, butterfly open on a plate. Add the yogurt to the centre of the bread and spread it out using the back of a spoon. Top with the fried eggs and liberally sprinkle over the herbs, smoked paprika and the chilli flakes. Remove the stalks from the pickled chillies, arrange them on top and drizzle over the garlic or 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

Aubergine & spinach curry

February 29, 2016January 24, 2020 ~ Corrie ~ 2 Comments

Ill again, ill again, jiggery jig. Really need to stop licking toilet door knobs. Anyway, the day before I got this stinking cold, I managed to make this rather delightful aubergine curry. This recipe is unusually mild for me but you have to be careful not to overpower the subtle flavour of the aubergine. It’s this mild and subtle flavour that makes it a particular hit with mums – mums don’t like hot curries you see. So, if you like your mum, then why not treat her to this curry or the Downton Abbey boxset? Both are exquisite gifts… It is Mothers Day next Sunday after all.

Aubergine & spinach curry
Serves 4 / Hands on time 40 mins / Takes 1 hour 40 minutes / V Vn Gf Df ❄
Rapeseed oil spray
1 tsp rapeseed
4 aubergines, cut into chunks
2 small onions, finely chopped
1 tsp mustard seeds
1 tsp cumin
1 tsp garam masala
1 tsp mild chilli powder
1 tsp sea salt flakes
1 tsp turmeric
1 can chopped tomatoes
200g bag of spinach
Brown basmati rice to serve (optional)
Handful fresh coriander and yogurt to serve (optional)

Method
1. preheat an o oven to 220°C/200°C fan/425°F/gas mark 7. Spray a deep roasting try with oil, stab the aubergines a few times with a fork and spray them with oil. roast in the oven whole for 50 mins, turning half way through cooking.
2. Meanwhile, add a tsp of oil to a large pot over a medium heat. Add the chopped onions and sweat for 5 mins with the lid on. Add a dash of water to help the onions steam before adding all the spices and the salt. Cook for a further few minutes before covering with the lid again and taking off the heat. Put to one side.
3. Once the aubergines are soft, take out the oven and transfer the first aubergine to a chopping board. Cut off the stalk and slice in half lengthways. Using a fork pin one half down and scrap the flesh out with a spoon. Discard the skin and put the flesh in a separate bowl, roughly mash with a fork and sprinkle with salt. Repeat this process with all there aubergines.
4. Put the onion mix back over a medium heat along with a tbs of water and warm through. Add the aubergine flesh and give it a stir. Add the can of chopped tomatoes and bring to the boil. Once boiling reduce the heat and start adding the spinach a couple of handfuls at a time. Allow the spinach to wilt down into the curry before adding a couple more handfuls, stirring continually. After the spinach has been added reduced the heat and cook for a further 20-30 minutes, stirring frequently.
5. Finish by serving with the rice yogurt and a sprinkle of fresh 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 Gf– Gluten free. Df– Dairy free.
❄ Suitable for home freezing once cooled. Consume within 3 months.

Fridge soup

February 15, 2016January 24, 2020 ~ Corrie ~ 2 Comments

Fridge soup has prevented me from starving to death before pay day for several years now. It’s literally made up of left over bits and bobs in my veg drawer, which may not sound appetising but trust me, it’s delicious. All you need is an onion, a couple of stock cubes and a load of old veg that needs using up.
It’s never a thick blended soup though, more of a broth inspired by many a skiing holiday. You may or may not know, that being vegetarian in Europe is shit. Made worse by the fact that my dad was a very fussy vegetarian. This meant the only thing we could really eat was cheese because well, there wasn’t much else. Getting the cheese sweats up a mountain became the norm for me and dad – that’s what two fondues a day will do to you.
However, sometimes we’d be lucky enough to order a vegetable broth. Probably wasn’t vegetarian but we never asked, we didn’t want know. It was always the same, a beautifully clear stock with small elegantly chopped vegetables floating in it and served with a white baguette. Mmmm.
So anyway, back to the soup. Mine isn’t quite so delicate but it’s certainly tasty. Sometimes I dig around my cupboards and chuck in a can of pulses along with anything else that needs using up. You can put whatever you want in it really but here’s the formula I tend to use…

½ onion + 2 garlic cloves + 1.5 litre stock + half filled pot of veg + 1 can of pulses (optional)

Fridge soup
Serves 4 / Hands on time xx / Takes 25 – 30 minutes / V Vn Gf Df ❄
1 tsp rapeseed oil
½ onion, finely chopped
2 garlic cloves, crushed
½ green pepper, de-seeded and finely chopped
1 leek, roughly chopped
1 carrot, peeled and finely chopped
½ an aubergine, roughly chopped
2 handfuls of kale
2 handfuls spinach
3 ribs of celery plus inner leaves, roughly chopped
1.5 litres vegetable stock, I use 2 Knorr stock pots
Small handful fresh coriander finely chopped
Extra virgin olive oil to serve
Grated vegetarian cheese to serve (optional)

TIP: If using green vegetables such as kale, broccoli, courgettes, leafy greens etc, add these 5 mins before the end as they won’t need much cooking – they will keep their vibrant colour and crunch.

Method
1. Fry the onion and garlic in a large heavy bottomed pot in a tsp of oil over a medium heat. Sweat with the lid on for 5 mins before removing and adding a dash of water to help the onions steam and soften. Add the carrots, green pepper, leek and continue cook for 5 mins.
2. Add the stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer for 15 minutes.
3. Finally add the kale, coriander, spinach and cook for a further 5 mins along with any canned pulses you may fancy (optional). Serve the broth drizzled in extra virgin olive oil and a sprinkle of cheese (optional).

Other variation examples…
Fridge vegetable broth vs2
½ an onion, 1 garlic clove, 1 courgette, 2 medium carrots, 1 leek, 2 handfuls of kale, small baking potato, ½ can of sweetcorn, small handful parsley, half a bottle of passata, 1.5 litre veg stock

Fridge vegetable broth vs3
½ an onion, 2 garlic cloves, 1 can of chickpeas, 1 red pepper, 1 courgette, 1 baking potato, half a bag of spinach, 3 small carrots, 8 cherry tomatoes, 1.5 litre veg stock, finely chopped parsley.

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
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ The soup is suitable for home freezing once cooled. Consume within 3 months.

Leek & mushroom breton with chickpea mash

February 13, 2016July 10, 2022 ~ Corrie ~ Leave a comment

Leek & Mushroom Breton with Chickpea Mash

It’s Valentines Day tomorrow. Does anyone care? Thought not. I don’t have a problem with flowers, chocolates or even ugly bears with hearts sewn to their paws, but I do have a problem with couples who shell out on real gifts. There is just something inherently pushy about Valentines Day and the presumption that you would buy anything other than flowers and chocolates deeply offends me. I mean who does that? If Jamie bought me a fancy Jo Malone candle for Valentines Day I’d be very angry. That money could have gone towards a very affordable microwave!

Anyway, I did actually make Jamie a romantic dinner a few weeks back – because I’m nice like that. The velvety breton sauce is the key to this dish, it’s easy but takes about an hour to make. Once made though, the rest of the recipe is quick and simple. I tend to make the sauce the night before and pop it in the fridge until I’m ready to use it. Breton sauce is not traditionally vegetarian (being French) but I was determined to create a vegetarian dish that could stand up in a French restaurant. Oh and if you’re not keen on the idea of chickpea mash then normal mash will suffice. Bon appetite mon amie.

Leek and mushroom breton with chickpea mash
Serves 4 / Hands on time 50 mins / Total time 1 hour 40 minutes / V ❄
You’ll need: Hand blender or food processor for the mash
Sauce
1 carrot, peeled and roughly chopped
1 large onion, roughly chopped
1 celery rib, roughly chopped
85g unsalted butter
40g plain flour
1 litre vegetable stock, I use 2 knorr vegetable stock pots
2 large crushed garlic cloves
1 bay leaf
½ tsp black peppercorns
1 tsp vegetarian Worcestershire sauce*
100ml vegetarian red wine
2 tbs tomato purée
Vegetables
2 large leeks, sliced
2 carrots, peeled and thickly chopped
5 chestnut mushrooms, thickly chopped
Fresh parsley, finely chopped
Chickpea mash
3 cans of chick peas
3 large garlic cloves, crushed
½ an onion, chopped
Knob Butter

TIP: Substitute chickpea mash for regular mash if you prefer.

Method
1. Melt the butter in a large heavy bottomed pot and add the roughly chopped onion, carrot, celery and a good pinch of salt. Cook on a low heat with the lid on for around 10 mins until soft.
2. Add the flour and stir into the carrot and onion mixture. Add the vegetable stock in a fast stream and whisk to eliminate any lumps.
3. Add the garlic, bay leaf, red wine, peppercorns, Worcestershire sauce, tomato purée and bring to the boil. Turn the heat down and simmer gently for 40 mins, mixing occasionally to remove any skin and to prevent sticking.
4. Sieve the sauce into a large bowl. The sauce will be thick so I use a spoon to press it down before leaving it for 10 mins. Disregard the pulp and either refrigerate the sauce and pour back into the pot. Bring to the boil.
5. To the sauce, add the chopped mushrooms, leeks and carrots and simmer for 15 mins.
6. Meanwhile make the mash in a large saucepan by adding half a chopped onion, crushed garlic and butter over a medium heat. Cook for 5-7 mins until soft, adding a dash of water if needed). Add the drained chickpeas and heat through before seasoning well with salt and pepper. Blitz in a food processor or use a hand blender until the chickpeas resemble a thick mash. Finish with a generous knob of butter and a good season of salt and pepper.
7. Finish by dividing the mash onto plates and top with the breton sauce vegetables. Serve sprinkled with chopped fresh parsley.

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
❄ The breton sauce is suitable for home freezing once cooled. Consume within 3 months.

Cheese & egg crepes

February 9, 2016January 25, 2020 ~ Corrie ~ Leave a comment

In my adult life, I don’t think I’ve ever made pancakes on pancake day – mostly due to the fact it always falls on a Tuesday. I can barely drag myself out of bed for work on a Tuesday let alone make pancakes.
That being said, I’m still a human being and human beings love pancakes, so lets make pancakes! Not on pancake day though, lets make them on Sunday like a normal sane person. Being a bit hungover today I can’t be dealing with sweet pancakes, I need something cheesy. Bring on the Leerdammer.

Cheese and egg crepes
Serves 2 / Hands on time 15 mins / Total, time 15 mins + refrigeration / V
60g plain flour
1 medium egg
150ml semi-skimmed milk
Knob of butter
Filling
4 slices Swiss cheese, I used pre sliced Leerdammer
2 eggs
Freshly chopped parsley (optional)

TIP: You can use this recipe to create any savoury crepe you like. Simply flip the pancake and sprinkle with your desired toppings.

Method
1. Mix the flour in a large bowl with a good pinch of salt and pepper. In a measuring jug measure out the milk and crack an egg straight into it, whisk until combined.
2. Make a well in the flour and whisk in the egg mixture bit by bit until you have a smooth batter. Refrigerate for 30 mins.
3. Once the batter has chilled, place a large saucepan over a medium to high heat and add a knob of butter. Move the melted butter around the pan until evenly spread.
4. Add a ladle of batter to the centre of the pan and move the mixture until it has evenly spread to the edges. The crepe will cook quickly so be ready to flip it in 1 min.
5. Flip the pancake, turn down the heat and top with 2 slices of cheese and crack an egg in (I used one slice of cheese in the picture but used 2 on my second attempt which tasted better).
6. Fold the pancake in half, being careful not to break the yolk.
7. Fold then pancake over again but this time cover the yolk. Move the pancake around the pan and turn it over carefully occasionally. Do this for 3-5 mins to allow the egg to cook.
8. Turn out onto a plate, sprinkle with a pinch of salt and fresh parsley.

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.

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.