Spiced pumpkin muffins

October 13, 2015January 25, 2020 ~ Corrie ~ Leave a comment

Fancy doing something sweet with a pumpkin that isn’t pumpkin pie? Pumpkin pie is a horrible, wet disappointment – much like Bestival. Call yourself a dessert? You should be ashamed of yourself!
Anyway, if you decide you can be bothered to wrestle a pumpkin, then why not grate it and put it in some muffins? That’s what I did.

Spiced pumpkin muffins
Makes 10 / Hands on time 20 mins / Total time 40 mins / V
3 large eggs
175ml rapeseed oil
175g light brown sugar
1 tsp vanilla extract
200g pumpkin or butternut squash, grated
100g crushed pecans for
80g sultanas
175g self-raising flour
2 tsp cinnamon + extra for dusting
1 tsp ginger
1 tsp baking powder
Topping
200g cream cheese
125g icing sugar

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Beat the eggs, oil, sugar and vanilla extract for 5 mins in a large bowl. Add the grated pumpkin, crushed pecans, sultanas and give it a good mix. Sift the flour, cinnamon, ginger and the baking powder straight into the mixture and fold until combined. Spoon into muffin cases and bake for 20 mins.
2. Cool the muffins on a rack before attempting to frost. Make the frosting by mixing the cream cheese and icing sugar together. ice the muffins and decorate with pecans and a dusting of cinnamon.

HALLOWEEN SPECIAL: Spiced Pumpkin Muffins

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

Roasted aubergine & tomato linguine with mozzarella

October 4, 2015January 28, 2020 ~ Corrie ~ 5 Comments

Why does linguine taste so much better than spaghetti? Surely it’s just flat spaghetti right? Anyway, after feeling a bit sniffly last week, I was craving something comforting but healthy – so I came up with this recipe. It was actually a bit rubbish at first and wasn’t going to plan – it looked dry and disappointing. So, I bullied my rather ill boyfriend to run to the shops and get me an emergency can of tomatoes. He did and whilst he was out I found 2 cans in the cupboard… Oops. Anyway, a splash of wine and can of tinned tomatoes later, I emerged from the kitchen victorious. Don’t worry, I gave Jamie an extra big portion for his trouble but still felt bad, so I made it for him again at the weekend. He really loves this pasta so I hope you do too. Bon appetite!

Roasted aubergine & tomato linguine with mozzarella
Serves 4 / Hands on time 15 mins / Total time 1 hour / V
1 aubergine, cut into strips
Cherry tomatoes (18 approx)
5 garlic cloves, peeled and bashed
¼ tsp chilli flakes
1 tbs rapeseed or olive oil
1 can chopped tomatoes
1 tbs tomato purée
2 tbs vegetarian red wine
240g linguine
2 handfuls of black olives in brine, roughly chopped
Handful fresh basil leaves, torn
2 balls vegetarian mozzarella
Extra virgin olive oil to serve

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Cut the aubergine into strips and place in a large baking tray. Slice half the cherry tomatoes in half and simply spear the rest with your knife. Add the cherry tomatoes to the aubergines along with the peeled and bashed garlic cloves. Mix in a tbs of olive oil, sprinkle with the chilli flakes and season well with salt and pepper.
3. Bake in the oven for 20 mis before taking out and giving it a shake. Return to the oven for a further 20 mins.
4. Remove again but this time add the can of tinned tomatoes, tomato puree and the red wine. Mix together and return to the oven for the last 10 mins.
5. Meanwhile, put the linguine in boiling salted watered cook according to packet instructions. While the pasta is cooking, roughly chop the olives, the basil and tear the mozzarella into chunks.
6. Drain the pasta, toss it straight into the baking tray of sauce. Mix it well before adding the olives, basil and mozzarella. Serve with a drizzle of extra virgin olive oil and good crack of salt and 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

Summer salsa bites

October 1, 2015January 26, 2020 ~ Corrie ~ 1 Comment

Okay so not very Portuguese but I made these on holiday in Portugal – as you may have guessed, I don’t have a pool in my Camden flat… Or any sun for that matter. Anyway, I seem to only ever make this salsa in Portugal, partly because my best friends Philippa insists on it, and partly because it’s lovely and refreshing. So between drinking buckets of cheap local wine and pushing each other in the pool, not only did I remember the recipe for these little blighters but I managed to make them too…. Twice in fact – Philippa can be very demanding. Now, I know it’s not the weather for summer salsa but guess what, it wasn’t all that sunny in Portugal and we still ate it, so you can too. It’s really easy but a bit time consuming. You need to let the salsa cook down and then you need to chill it. Best to make it on a lazy Sunday when you have time, it’s worth the effort though – even if you do gobble them all up in under 5 minutes like we did.

Summer salsa bites
Makes 400ml / Hands on time 10-15 mins / Total time 1 hr 30 mins + chilling / V
12 tomatoes, de-seeded and diced
½ red chilli, de-seeded and diced
1 large garlic clove, peeled and finely chopped
1 red or yellow pepper, de-seeded and diced
1 tbs extra virgin olive oil
½ tsp sea salt flakes
Black pepper
Melba toast to serve (optional)
Vegetarian feta to garnish (optional)

Method
1. De-seed the tomatoes and finely chop along with the peppers and the red chilli. Add to a medium sized saucepan along with the garlic, salt, extra virgin olive oil and a good crack of pepper.
2. Give it a good mix, cover and cook on a low heat for 1hr. Once cooked, pour through a colander to drain off any excess liquid and leave to cool.
3. Once at room temperature, refrigerate for a minimum of 2 hours. Serve cold on Melba toast and topped with crumbled feta. Keep refrigerated and use within 5 days.

My best mate Philippa stuffing one in her mouth

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

Cashew rainbow slaw

September 19, 2015January 26, 2020 ~ Corrie ~ 2 Comments

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 old churches and dressed like a Victorian milk maid. So, pretty standard holiday 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, let’s 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 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 old mouths, but I crave something a little fresher and less mayonnaise-y. 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 as a side / Hands on time 20 mins / Total time 20 mins / V Vn Gf Df
You’ll need: A large non-stick frying pan
200g toasted cashew nuts
½ small red cabbage
2 carrots, peeled and grated
1 red pepper, de-seeded and diced
Handful fresh coriander, chopped
1 garlic clove, crushed
Knob ginger, grated
1 tbs cider vinegar
1 tbs sesame oil
1 tbs runny honey
1 tsp Dijon mustard
1 lime, juiced
½ tsp chilli flakes
½ tsp sea salt flakes

Method
1. Start by putting a large non-stick saucepan over a medium to high heat. Once hot, toast the cashews for a few minutes keeping them moving in the pan until they’re golden. Put to one side.
2. Thinly slice the cabbage , dice the pepper, grate the carrot and chop the coriander. Add them to a large bowl along with the cooled cashews. Stir until combined well.
3. To make the dressing add the grated ginger and the crushed garlic to a small bowl. Mix in the sesame oil, cider vinegar, honey, dijon mustard, lime juice, chilli flakes and salt.
4. Pour the dressing over the slaw, mix well and serve.

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 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.

Smoky tomato & chickpea soup

August 31, 2015January 26, 2020 ~ Corrie ~ Leave a comment

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 smoky tomato chickpea broth… Hope I have some cheese… YES! Right, sorted, lets do it…

Smoky tomato & chickpea soup
Serves 2 / Hands on time 15 mins / Total time 35 mins / V Vn Gf* Df
1 tsp rapeseed oil
½ an onion, finely chopped
2 garlic cloves, peeled and finely chopped
1 tbs tomato purée
1 can chopped tomatoes
1 can chick peas, drained and rinsed
½ tsp smoked paprika
500ml vegetable stock*, I use Knorr
100g spinach
Handful grated vegetarian cheese to serve (optional)
Extra virgin olive oil to serve

Method
1. In a medium sized saucepan, sweat the onions and garlic together in the oil over a medium heat. Put the lid on and allow to sweat for 10 mins.
2. Add the tomato puree, smoked paprika and cook for a further 2 mins before adding the tinned tomatoes and seasoning well with salt and pepper. Give it at good stir, add the stock and bring to the boil before reducing down and simmering for 15 mins
3. Add the drained chickpeas with the spinach and cook for a further 5 mins.
4. Serve topped with a good drizzle of extra virgin olive oil and sprinkling of cheese (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.

V– Vegetarian Vn– Vegans forgo the cheese Df– Make dairy free by leaving out the cheese
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ Suitable for home freezing once cooled. Consume within 3 months.

Big brunch bruschetta

August 30, 2015January 26, 2020 ~ Corrie ~ Leave a comment

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’d 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.

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

Mum’s warm rice salad

August 8, 2015January 28, 2020 ~ Corrie ~ Leave a comment

Since when did I become poor and obese? Okay so maybe I’m not obese but my body has sneakily put on 5lbs behind my back, RUDE! So, as I can’t afford to buy nice new fat clothes, my only option is to go on a diet… Sigh. It’s not like I sit around all day squirting cream into my mouth but I have perhaps been overindulging a tad more than usual. Unfortunately, this means that we shan’t be dining on butternut squash gnocchi with brown butter this week my little blogging chums. Instead, we have a low fat, poor man’s menu starting with my mum’s rice salad…

… Oh stop crying, it’s for your own good!

Mum’s warm rice salad
Serves 6 / Hands on time 25 mins / Total on time 25 mins / V Vn Df
1 tsp rapeseed oil
1 cup of brown basmati rice
100g toasted cashews
1 small red onion, peeled and diced
4 sticks of celery, chopped
1 red pepper, de-seeded and diced
12 cherry tomatoes, halved
3 handfuls baby spinach
1 lemon, juice and zest
1 tbs extra virgin olive oil
4 tbs soy sauce
1 avocado, peeled and chopped

Method
1. Put one cup of rice in a saucepan and follow the packet instructions.
2. Place a large non-stick saucepan over a medium to high heat. Once hot, toast the cashews for a few minutes keeping them moving in the pan until they’re golden. Pour into a bowl, put to one side and add 1 tsp of oil into the pan. Over a medium heat fry the chopped onions for 10 mins until soft, stirring occasionally.
3. Meanwhile, chop the celery, red pepper and half the cherry tomatoes, put to one side. In a small bowl, make the dressing by combing the zest and juice of the lemon along with the extra virgin olive oil and the soy sauce.
4. Once the rice is cooked, allow to cool for a few minutes, use this time to peel and chop the avocado. Transfer the warm rice to a large bowl along with the onions. Add the raw vegetables and including the spinach and pour over the dressing. Mix and 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 Vn– Vegan Df– Dairy free.

Green minestrone

August 5, 2015February 25, 2024 ~ Corrie ~ Leave a comment

Poor and fat week is coming to a close my follower chums but fear not, here’s one more jolly slimming and jolly cheap recipe to send you on your way… I would write more but I’m tired and can’t be bothered.

Green minestrone
Serves 6 / Hands on time 30 mins / Total time 40 mins / V Vn ❄
1 tsp rapeseed oil
1 medium white onion, finely chopped
2 medium carrots, peeled and chopped
3 celery sticks, finely chopped
8 leaves of savoy cabbage or 2 handfuls or kale, roughly chopped
1 leek, roughly chopped
¼ tsp salt
1.5 litres vegetable stock, I use 2 Knorr stock pots
75g orzo pasta or bashed pasta
30g fresh basil
2 garlic cloves, roughly chopped
Vegetarian Italian hard cheese or Parmesan* grated to serve (optional)
Drizzle of extra virgin olive oil to serve
Bread to serve (optional)

Method
1. In a large, saucepan of heavy bottomed pot, sweat the chopped onion, leek, carrot, celery and 1/4 tsp of salt in the oil along with a dash of water over a medium heat for 20 minutes until soft.
2. Add the stock, season with pepper and bring to the boil. Once boiling turn the heat down and simmer for 15 mins. Add the pasta and continue to cook for 10 mins.
3. Meanwhile, in a mini blender or food processor, blitz the fresh basil, chopped garlic and 8 tablespoons of the vegetable soup water together until you have a watery green liquid. Add this to the soup and give it a good stir. Finally add the cabbage or kale and cook for a further 5 minutes.
4. Ladle into bowls, sprinkle with cheese (optional) and finish with a drizzle of extra virgin olive oil. Serve with bread and butter.

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 – Vegans forgo the cheese
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
❄ The soup is suitable for home freezing once cooled. Consume within 3 months.

Spinach & chickpea couscous

August 4, 2015February 1, 2020 ~ Corrie ~ 1 Comment

Look, I know I just did a couscous recipe but like I said in my previous post, I’m poor and a bit fat so give me an effing break… Also, I appear to only have a giant bag of couscous in my cupboard so I should probably try and make some sort of dent in it. Anyway, if I find myself becoming bored of couscous, I can always try and feed some to my new housemate, a small disgusting mouse I’ve decided to call, Vince. He moved in last week while Max the dog was on holiday, not cool. So not only do I have my poverty and fatness to contend with, but now I have to try and evict Vince if I’m ever to coax my terrified boyfriend out of the bedroom.

Anyway enough about Vince, lets talk couscous. I went to Barcelona on my 20th birthday with my first boyfriend who ended up stealing all my stuff – but that’s another story. Anyhoo, there wasn’t much I could eat out there but one restaurant made me a sautéed chickpea and spinach dish which I remember thinking looked rubbish but was actually really delicious. It’s a little weedy by itself though so I’ve put it with some couscous and feta. If you’re feeling frisky you can try topping it with a poached egg… I hope you don’t mind if I don’t though, the realisation that I went to Barcelona over 10 years ago just made me feel sick… Vom.

Spinach & chickpea couscous
Serves 2 / Hands on time 20 mins / Total time 20 mins / V
1 tsp rapeseed
80g couscous
150ml vegetable stock, I use ½ Knorr stock pot
½ onion, peeled and chopped
2 garlic cloves, peeled and chopped
¼ tsp chilli flakes
½ tsp turmeric
1 can chickpeas, drained and rinsed
200g fresh spinach
2 spring onions, chopped
100g feta, crumbled
Extra virgin olive oil to (to serve)

Method
1. Pour the couscous into a big bowl and cover with stock. Give it a brief stir with a fork before covering with cling film. Put to one side.
2. Add a tsp of oil and to a large frying pan or heavy bottomed pot over a medium heat. Add the onion, garlic and chilli and soften for 5-10 mins, adding a dash of water to help them steam. Once softened, add the turmeric and cook for 2 mins before stirring in the chickpeas. Season with salt and pepper.
3. Start adding the spinach a handful at a time, allowing it to wilt before adding another, adding a dash of water to aid steaming if necessary.
4. Once the spinach has wilted season well with salt and pepper and put to one side to cool slightly.
5. Remove the cling film from the couscous and rake with a fork until the nice and loose. Add the warm chickpea mixture to the couscous and give it a good stir. Finely chop the spring onions and incorporate them into the couscous. Stir through the feta and serve with 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

Herb & rocket couscous with feta

August 1, 2015February 1, 2020 ~ Corrie ~ Leave a comment

First of all, couscous is nothing like quinoa so stop that! Couscous is semolina granules made from crushed durum wheat. No one knows what quinoa is.
Anyway, I LOVE couscous, especially for lunch so I make this recipe quite a lot. It’s also cheap which is good because I appear to have misplaced all of my money. I swear I used to have some.
Right I won’t bang on, it’s Friday night and we should all be out frolocking and getting jolly drunk. However, I’m the sado who stayed in to write her blog, watch The Office and drink hot chocolate like a reclusive old bint – my evening was actually rather pleasant until I thought the apron hanging up on the kitchen door was a ghost.

Herb & rocket couscous with feta
Serves 4 / Hands on time 20-25 mins / Total time 20-25 mins / V
You’ll need: Food processor, cling film
150g couscous
200ml vegetable stock, I use ½ a Knorr stock pot
1 medium onion, finely chopped
1 tsp rapeseed oil
¼ tsp cumin
¼ tsp salt
30g fresh coriander
20g fresh mint leaves
1 tbs extra virgin olive oil
2 handfuls walnut pieces, chopped
3 spring onions, finely chopped
200g vegetarian feta cheese, crumbled
40g rocket
Extra virgin olive oil to serve

Method
1. Measure out the couscous and place in a large bowl. Pour over the vegetable stock and give it a mix with a fork – make sure all the couscous is fully covered. Cover with cling film and put to one side.
2. In a small frying pan, fry the onions in a tsp of oil over a medium to low heat for a few minutes – add a dash of water to help the onions steam. Once a little softened, sprinkle over the cumin and salt. Stir before covering with a lid and leave to sweat on a low heat for 10 mins.
3. Meanwhile, put the coriander (including any stalks) into a food processor, along with the mint leaves (stalks removed). Add 1 tbs of extra virgin olive oil and blitz until you have a rough paste.
4. Remove the cling film from the couscous and start raking the top layer with a fork to loosen the grains. Continue to rake until you have a light fluffy bowl of couscous. Add the herb paste and incorporate into the couscous still using the fork to distribute the herbs evenly.
5. Add the onions, walnuts and the spring onions to the couscous and give it a good mix before incorporating the rocket a handful at a time. Finally crumble in the feta, season well with salt and pepper and 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