Cashew Rainbow Slaw

Cashew Rainbow Slaw
Cashew Rainbow Slaw

Hey guess what? I went on holiday to a magical land called Bath. I climbed some trees, ate some fudge, saw a life sized sculpture of a minotaur (horrible), met a herd of unfriendly sheep, went to Jane Austin’s house, snuck into some well old churches and dressed like a Victorian milk maid. So, pretty standard holiday really but I’m sorry if you feel neglected my dears, I’m back now so you can dry those weeping eyes… Sorry for my use of the word ‘weeping’ it was unnecessary. Please click here for your apology present that has nothing whatsoever to do with anything.

Anyway, lets move swiftly on to the all mighty SLAW! Over the past few months, I’ve indulged in my fair share of coleslaw, but now barbecue season is over my friends and I’ve been left a little traumatised. Coleslaw is certainly something I enjoy eating but not watching other people eat. Perhaps I’ve just seen one too many grannies with coleslaw gathered in the corners of their crinkly mouths, but I crave something a little fresher and less mayonnaisey. So, lucky for us I came up with this recipe. It’s a nod to the humble coleslaw but the toasted cashews and ginger give it a warmer and slightly more Autumnal feel than the wet sloppy white stuff. Enjoy!

Cashew Rainbow Slaw
Serves 4 / takes 20 minutes / Vegan
Ingredients:
Half small red cabbage or 3rd of a large
2 carrots
1 red pepper diced
Bunch of fresh coriander
200g toasted cashew nuts
Small clove of crushed garlic
1 tbs cider vinegar
1tbs sesame oil
1tbs honey
1tsp dijon mustard
Juice of 1 lime
Knob of fresh ginger
Half tsp chilli flakes
Half tsp salt
Spray oil

Method:
1. Spray a frying pan with oil and pop on a medium to high heat. Once hot, add your cashews and toast them for a few minutes until they’re golden and little scorched. Watch them or they’ll burn, keep them moving in the pan all the time. You’ll know when they’re done because they’ll smell glorious.
2. Right, so that’s the hard bit done. Now thinly slice your cabbage, dice the pepper, grate the carrot and chop the coriander. Pop them all in a bowl with the cooled cashews and give it a good stir.
3. Zest the ginger, crush the small garlic clove and grab a small bowl to make the dressing. Simply mix together the sesame oil, cider vinegar, honey, dijon mustard, lime juice, chilli flakes, crushed garlic fresh ginger and salt until combined.
4. Add the dressing to the vegetables and mix well. DONE!

Cashew Rainbow Slaw
Cashew Rainbow Slaw
Minotaur (in case you don't know what one looks like... horrible!)
Minotaur (in case you don’t know what one looks like… horrible!)

If you’ve had a go at making my slaw or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

Smokey Tomato & Chickpea Soup

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I couldn’t be bothered to leave the house yesterday so decided to invent a soup out of the bits I already had in the fridge. This is what happened…

“Oh, I only have half an onion… Why do I have so many cans of butter beans? I don’t even like butter beans!… Oh wait, I have chick peas, yes! I swear I had some cumin?! No? REALLY?! Shit!… Oh wait, smoked paprika, that could be interesting… Maybe with some sweet potato?… No wait, they’re Isabelle’s… Half a bag of spinach could work though with some tinned tomatoes maybe? Yes, a smokey tomato chickpea broth… Hope I have some parmesan… YES I DO! Right, sorted, lets do it…

Smokey Tomato & Chickpea Soup
Serves 2 / Takes 30 minutes
Make it vegan: Leave off the grated parmesan 
Ingredients:
Half an onion
2 garlic cloves
1 Tbs tomato purée
Can chopped tomatoes
Can chick peas 
Half tsp smoked paprika
500ml stock (1 knorr vegetable stock pot)
100g spinach
Grated parmesan to serve (optional)
Sat & pepper
Extra virgin olive oil

Method:
1. Soften the onions and garlic in a tsp of oil on a medium heat.
2. Add the tomato puree, smoked paprika, can of tomatoes and give it at good stir. Add the stock, chickpeas, season and bring the boil.
3. Reduce the heat and simmer for 20 minutes.
4. Pop into bowls, sprinkle with parmesan and drizzle with olive oil. DONE!

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If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

 

Big brunch bruschetta

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When I was sixteen, I was sacked from McDonald’s. It was a rather unceremonious sacking, but remarkably, landed me my next job making coffee in a local coffee shop. I say ‘coffee shop’ but it was more of an American Diner serving real American milkshakes and Reese’s Pieces cheesecakes. It was the most exciting thing to have happened to Letchworth Garden City, like ever. Admittedly that wasn’t hard – Letchworth was, and still is where people go to die. Anyway, that’s why Caffeine was such a breath of fresh air in that stale, powdery old town. The council got rid of Caffeine eventually of course (bastards) but I still miss it, even after all these years.

Anyway, we used to make this gorgeous bruschetta which, to be fair, wasn’t anything like any Italian bruschetta I’ve ever had. It’s the US version, so naturally it’s three times the size and covered in cheese, but it’s SO GOOD! This wasn’t just my favourite, it was my dad’s too. He used to come in and order it alongside a small cappuccino that he would nurse for at least 2 hours. Good times… Feel a bit sad now. Enjoy!


Big brunch bruschetta 
Serves 2 / hands on time 20 mins / total time 30 min / V 
250g mixed ripe tomatoes
1 garlic clove, peeled
Handful of fresh basil
1 ripe avocado, sliced
1 ball vegetarian mozzarella
2 thick slices of bread (I recommend, sourdough)
1-2 tbs balsamic vinegar
Extra virgin olive oil


Method
1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7.
2. Start by halving the tomatoes and scooping  out the seeds (if using cherry tomatoes there is no need to scoop out the seeds). Slice into strips (again, not if you’re using cherry tomatoes) and put in a bowl along with a good crack of pepper and salt. Add a handful of chopped basil along with 1-2 tbs of balsamic vinegar (if using good quality balsamic vinegar, use just 1 tbs as it is stronger than regular supermarket balsamic). Drizzle with extra virgin olive oil and put to one side.
3. Lightly toast the bread in a toaster before rubbing the surface of each slice with a raw, peeled garlic clove. Top with sliced avocado and thinly sliced mozzarella. Season with salt and pepper, place on a baking tray before cooking in the oven for 10 minutes.
4. Once the cheese has melted, finish the slices under the grill to allow the cheese to go nice and brown (optional). Slide onto plates and top with the balsamic tomatoes. Serve with an extra dash of balsamic vinegar and a drizzle of extra virgin olive oil.

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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


 

Jamie’s chocolate nutty bites

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Sorry I’ve been a little neglectful food chums, I’ve been on holiday… Okay so I haven’t been on holiday but I’ve been extremely busy sunning myself in pub beer gardens with my boyfriend. Yes I now have a boyfriend, and yes he is real, and yes he is called Jamie, and yes he plays the harmonica. Now enough with your incessant questions!

Anyway, now the weather’s decided to be a bum hole I thought I’d cheer us all up with something lovely and chocolatey, like these chocolate bites Jamie made me a few weeks ago. I loved them so much, I decided to try and pass them off as my own at my friend Rosie’s baby shower. Good job I did, as without them I would have turned up completely empty handed. I know this sounds stupid but I didn’t know you were supposed to bring gifts to a baby shower. I know, I am an idiot. I’ve seen enough American TV to know better but thankfully I was able to hide behind the chocolate until I could redeem myself with a trip to Kath Kidson the following week. Phew!


Jamie’s chocolate nutty bites
Makes 1 slab / Hands on time 20 mins/ Total time 20 mins + 2 hours to chill / V Gf
300g *Green & Black’s Organic 70% Dark Chocolate 
3 egg whites
3 tbs runny honey
200g ground almonds
50g hazelnuts, skins removed
100g walnuts
200g icing sugar
Crème fraîche to serve (optional)


Method
1. Line an 18cm round flan dish or cake tin with cling film. Melt the 300g of dark chocolate in a large heatproof bowl set over a pan of simmering water.
2. Lightly whisk the egg whites in a large clean bowl for 2 minutes – you just want to break them up rather than whisk them to a peak. Add the honey and whisk once more to incorporate.
3. Fold in the ground almonds with a large metal spoon and mix to a paste, then fold in the hazelnuts and walnuts. Stir in the icing sugar before very gently folding in the melted chocolate.
4. Pour the mixture into the tin, fold the cling film over the mixture and press everything down until smooth. Set aside in the fridge for 2 hours.
5. Cut into bite sized chunks, sprinkle with more icing sugar and serve with a cup of tea. Alternatively cut into slices and serve as a dessert with a dollop of crème fraîche.
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If you’ve had a go at making Jamie’s chocolate bites or any of my recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com


V– Vegetarian    Gf– Gluten free
*The Green & Black’s Organic 70% dark chocolate I use in this recipe is gluten free but some other brands may not be. Always check the label.


 

Summer Coriander Potato Salad

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My best mate Philippa and cousin Rose go mad for this potato salad. Philippa sneakily stocks her fridge with all the ingredients so I can make it for her every time I visit (cheeky mare). Rose on the other hand is less subtle, she simply throws a tantrum at family barbecues when she realises I haven’t made it. So it must be good!
I have a bit of a love/hate relationship with mayonnaise due to a rather traumatic experience. I once got covered head to toe in the stuff by accidentally dropping a bucket (yes a bucket) of Hellmans Mayonnaise on the floor when I was a waitress. I tried scooping it up with kitchen towel but kept slipping and falling over in it, truly revolting. It took me a while before I could face eating it again… I actually have a more horrifying mayonnaise story than that but it’s a little salty, so might have to save that gem for next time. Anyway the reason I love this potato salad is because it’s not all that mayonnaisey. Can’t stand a shop bought potato salad, horrible hard boiled potatoes, swimming in a sea of mayonnaise, barf!

Summer Coriander Potato Salad
Serves 2- 3 / takes 30 minutes / V
1kg of new potatoes, halved
2 Tbs mayonnaise (I always use full fat Hellman’s)
Half a red onion, peeled and finely diced
1 crushed garlic clove, crushed
Bunch of fresh coriander, roughly chopped
1 Tbs butter
1 tsp of Dijon Mustard
Salt and pepper
Extra virgin Olive Oil

Method:
1. Bring a large pan to the boil. I try and keep the smaller potatoes whole, if they’re a little big then cut them in half. Carefully add them to the boiling water and season generously with salt. Simmer for around 20 minutes.
2. Meanwhile roughly chop a large bunch of fresh coriander, finely slice the onion and and crush the garlic. Be really generous with the coriander, the more the better.
3. Once your potatoes are cooked, strain and submerge them in cold water for a couple of minutes to cool them down. Give them another rinse with cold water, strain and put them to one side to dry a little. Ideally you want them to still be warm when you add the rest of the ingredients.
4. Now then, you can just chuck everything else in and hope for the best but I prefer to add the other ingredients in stages and seasoning in between each stage. I always season my potatoes as I would season my chips, with a dangerous amount of salt… BUT IT TASTES SO GOOD!
Stage One: Start by folding in the butter until it’s melted and season
Stage Two: Add the mustard, garlic and the mayonnaise, mix well and season again
Stage Three: Add the red onion, the coriander and give it another season
Stage Four: Finally drizzle with Extra Virgin Olive oil and top with a good grind of black pepper… DONE! x

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If you’ve had a go at making my potato salad or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

Vanilla apple cake

Vanilla Apple Cake
Vanilla Apple Cake

Let me just start by saying that this cake is not the slimmers option, so if you have type two diabetes look away now. I don’t usually bake cakes but tomorrow is my dear old dads birthday. Sadly he is no longer around to eat cakes but when he was he seemed to like this one. Happy 62nd birthday Dad.


Vanilla apple cake
Serves 8 / Hands on time 25 mins / Total time 1hr 30mins + cooling / 
You’ll need: 20cm cake tin, foil, electric hand whisk or standing mixer
350-400g Brambly apples, peeled, cored and sliced
½ lemon, juiced
250g unsalted butter + extra for greasing
250g caster sugar
3 large eggs
250g self-raising flour
2 tsp baking powder
¼ tsp salt
2 tsp vanilla extract
1 tbs demerara sugar
1 tbs icing sugar for decoration


Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4 and grease your cake tin with butter.
2. Peel, roughly slice and core the apples. Put them in a large bowl, squeeze over the juice of half a lemon and give the apples a good toss – this prevents the apples oxidising and turning brown. Put to one side.
3. In a large bowl or standing mixer, cream the butter and sugar together until using an ecliptic whisk until light and fluffy. Add the vanilla and beat the eggs in one at a time. If the mixture starts to curdle, simply add a tbs of the self-raising flour and continue to whisk until combined.
4. Sift in the remaining self-raising flour along with the salt and baking powder. Use a wooden spoon to fold in the mixture before giving it another quick whisk until you have a thick, pale batter.
5. Finally fold in the apples and spoon into your prepared tin, using the back of a spoon to push the mixture evenly to the edges (it may seem like there isn’t enough batter to cover the apples but don’t worry, the apples sink to the bottom of the cake during baking). Smooth over the top with a wooden spoon and sprinkle over a tbs of Demerara sugar.
6. Bake in the oven for 45 mins. At this stage the cake will be very brown but don’t worry, it’s not burning. Remove the cake from the oven and swiftly cover the top loosely with foil. Continue to bake for a further 30 mins.
7. Remove from the oven and leave the cake to rest in the tin for 10 mins before turning out onto a cooling rack. Leave to cool fully before dusting with icing sugar and serving with clotted cream and a cup of tea.



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If you’ve had a go at making my apple cake or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com


V – Vegetarian
❄ – This cake is suitable for home freezing once cooled. Wrap well in cling film and freeze fore up to 3 months. Defrost fully before serving.