Pear and Chocolate Muffins

I was inspired to make these after watching an old episode of Nigella (oh how I love her), where she made a pear and chocolate dessert. I have always loved the combination of pears and chocolate, and am on a mission to find the perfect muffin recipe, so combined the two ideas.

I find that muffing recipes are normally too wet and have had issues finding a really good one, so I have merged a few different recipes as well as some of my own ideas to come up with the below.

Ingredients:
150g plain flour

1 tsp baking powder

1/2 tsp baking soda

3 Tbs golden castor sugar

2 heaped Tbs cocoa

pinch salt

2 pears, peeled an cored. One finely chopped and the other grated

30g melted margarine

2 Tbs brown sugar

1 tsp vanilla essence

1 egg, beaten

3 Tbs soy milk

To make:

1) Turn the oven to 190 degrees, gas mark 5. Put 10 paper cases in a muffin tray.

2) In a large bowl, sieve the flour, baking powder, baking soda, salt and cocoa. Add the castor sugar and stir to mix.

3) In a smaller bowl, whisk the brown sugar and margarine together, then add the rest of the wet ingredients and mix well.

4) Add the pears to the dry ingredients and stir to combine. Make a well in the dry ingredients and pour in the wet ingredients. Fold together, stirring as few times as possible, until JUST combines (can still be some slightly dry patches).

5) Spoon into the paper cases and cook for 25-3o minutes until they have risen. They should spring back when gently pushed.

6) Cool on a wire rack. For an indulgent dessert, serve with chocolate sauce.

To make the chocolate sauce:

Heat 2 Tbs soft brown sugar and 1 Tbs golden syrup in a small pan. Stir occasionally, and add 2 Tbs cocoa when the sugar has dissolved. Next add 3 Tbs of soy milk and 1/2 tsp vanilla. Stir all together until really bubbling and add 1 tsp cornflour. Mix well, take off the heat and set aside until you are ready to eat.

Far Eastern Fusion Soba and Prawn soup

This soup has lots of ingredients, but don't be put off, it's actually so easy to make. You literally just throw things together. There are a few stages, but nothing complicated.

This is going to be a new winter staple. It's filling and very fresh and clean tasting. Also has a nice bit of heat to it so it'll help to clear any blocked sinuses. Be warned though, if you haven't cooked with fish sauce before, it does have a fairly strong smell, but the flavour it adds is quintessentially Thai.

It's adapted from a Gordon Ramsey recipe for Vietnamese Beef and Noodle Soup from his book 'Healthy Appetite'. I've pulled in elements of Japanese and Thai cooking to make it a fusion of far eastern flavours.

Ingredients:

For the prawns -

200g raw prawns

1 heaped tsp crushed garlic

1 tsp crushed chilli

Juice of 1/2 lime

2 cm piece ginger, peeled and finely grated

Black pepper

1 tsp sesame oil, plus extra for noodles

125g soba noodles

For the broth -

Stock cube (fish or vege)

1.5 l boiling water

20g fresh ginger, peeled and finely chopped

5 peppercorns

1 stick celery, chopped

1 carrot, chopped

2 spring onions, chopped

salt and black pepper

1/2 tsp wasabi powder

3 cloves

1 cinnamon stick

1 cardamom pod, lightly crushed

2 tsp castor sugar

3 Tbs fish sauce

Once the broth has been strained -

1 carrot, cut into thin sticks

6 broccoli florets, thinly sliced

150g bean sprouts

2 spring onions, chopped

small bunch of coriander, chopped

lime wedges to serve

To make:

1) Put the prawns in a bowl with the ingredients listed under 'for the prawns', stir everything together, cover and put them in the fridge to marinate while you make the rest of the soup.

2) Cook the soba noodles according to the packet directions. Drain and then toss with a little sesame oil to avoid them sticking. Set aside.

3) To make the broth, put all of the ingredients in a large pan and bring to the boil. Then turn the heat down, cover and simmer for 30 minutes.

4) Strain the soup into a clean pot with a sieve so you are left with just the clear broth. Discard the solid pieces from the soup. Bring the broth back to the boil and add the carrot and broccoli. Cook for 5 minutes and add the prawns and bean sprouts. Cook them for 1 minute, just until the prawns have cooked through.

5) Divide the noodles into 4 bowls, then pour the broth over the top and garnish with coriander and spring onions. Serve with lime wedges.

Serves 4.

Bean, Basil and Tomato Hotpot

Incredibly easy to make and very warming and satisfying, this bean, basil and tomato hotpot is a winner for a weekend brunch or easy supper.

Ingredients:

low fat cooking spray

1 meduim onion, sliced

1 tsp crushed garlic

1 Tbs tomato paste

salt and pepper

1 tsp dried Italian herbs

1/2 tsp dried oregano

2 tsp balsamic vinegar

1 tin chopped tomatoes

1 tsp brown sugar

1 tin butterbeans

handful fresh basil, chopped

To make:

1) Add some low fat cooking spray to the frying pan over a medium heat. Put onions to the pan, and cook stirring until they start to turn translucent. Add garlic and cook, stirring for another minute.

2) Mix in the tomato paste, seasoning, herbs and vinegar then pour in just a little water to deglaze the pan and stir well. Pour in the tomatoes and add the sugar. Let it cook at a fast simmer for about 5 minutes, then add the beans and leave to cook for another 10 minutes, stirring every couple of minutes until it begins to reduce.

3) Take off the heat and mix in most of the basil, keeping some back for garnishing.

4) Serve sprinkled with basil and with toast, pita bread or ciabatta.

Serves 2.

Note: For variation you could add in different ingredients like mushrooms (add them just before the tomatoes), spiced sausage (to meat it up, add these at the same time as the onion), crumbled feta (at the same time as the basil).

Creamy Butternut Squash and Spinach Soup

A creamy soup with subtle flavours and a protein boost from the tofu.

Ingredients:

Low fat cooking spray

1 small butternut squash, peeled and cubed

1 onion, finely chopped

2 cloves garlic, crushed

1 medium potato, cubed

salt and pepper

1/2 tsp chilli power (mild, as I am a bit of a wuss)

1/2 tsp ground nutmeg

juice of 1/2 lemon

1 litre of veg stock

1 pack of silken tofu (firm)

200g baby spinach, chopped

To make:

1) Boil the butternut until tender, drain and reserve the water to use as part of the stock.

2) Put some cooking spray in a pot and add onion, cook 2 minutes and add garlic. Cook, stirring, for a further 3 minutes.

3) Add potato and all seasoning. Cook for about 3 minutes, then add the stock, bring to the boil and turn down to simmer. Cook about 15 minutes until the potato is tender.

4) While that is simmering, combine the butternut squash and tofu in a bowl, then blend or whisk until smooth.

5) When the potato is cooked, blend the mixture. Add this gradually to the tofu mix, stirring to combine, then blend the mix.

6) Put soup back in the pot, reheat and add the spinach. Cook another few minutes until spinach is wilted. Serve garnished with some baby spinach leaves.

Serves 4.

Carrot, Corriander and Split Pea Soup

Earthy and really satisfying, this soup takes a while to cook, but not long to actually prepare. You can put it on a leave it to simmer while you get on with anything else. It has a fair amount of spice, but is by no means hot, just nice and aromatic.

Ingredients:

Oil or low fat cooking spray

1 onion, chopped

2 cloves garlic, crushed

450g carrots, peeled and chopped

150g yellow split peas, rinsed and drained

Salt and pepper

2 tsp ground corriander

1 tsp garam masala

1 tsp ground cumin

1/2 tsp paprika

1 litre vegetable stock

fresh corriander to serve

To make:

1) Spray the cooking spray into a pot and add onion. Cook 2 minutes and add garlic. Cook a further minute and add carrots. Cook 4 minutes, stirring.

2) Add in the split peas and spices and mix together. Pour in the stock, then bring soup to the boil, turn down and simmer.

3) Cook for about 25 minutes until split peas are soft. Add to blender and puree.

4) Serve topped with corriander and paprika.

Serves 3.

Risotto Soup

Inspired by ingredients in my fridge and the favourite Italian rice dish, this is a really hearty soup that satisfies the tummy and the soul.

Ingredients:

Low fat cooking spray

1 medium onion, finely chopped

1 large leek, sliced

2 large garlic cloves, crushed with the back of a knife and chopped (this helps to release the flavour)

1 celery stick, sliced

salt and pepper

1 tsp celery salt

juice of 1/2 a lemon

1 bay leaf

1/2 a large courgette, diced

1/2 a head of broccoli cut into small florets

a good sprinkle of nutmeg

8ooml veggie stock

1 cup frozen peas, defrosted

1/2 cup Arborio rice, rinsed well and drained

Handful of fresh parsley and basil, finely chopped

Parmesan ans some basil leaves to serve if desired

To make:

1) Spray some cooking spray into a large pot over a medium-low heat, add onions and cook for 1-2 minutes, stirring until they turn translucent.

2) Add the leek, garlic and celery with salt, pepper, celery salt, bay leaf and lemon juice and cook for another 2 minutes, stirring. Add the broccoli and courgette with the nutmeg, stir together to combine flavours.

3) Add the stock, bring to the boil, then cover and simmer for about 10-15 mins until all the veggies are soft.

4) Put soup in a blender with half of the peas and blend until smooth.

5) Return to the pot, add the rice and bring to the boil. Boil for 10 minutes, stirring constantly to ensure rice doesn't stick. The mix will thicken due to the starch in the rice, so add boiling water, a bit at a time, when it's getting too thick.

6) Turn the heat down, cover and simmer a further 10 minutes, making sure the rice is cooked. Take off the heat and add remaining peas as well as the mixed parsley and basil leaves and stir together. Add more boiling water if it's too thick.

7) Served garnished with basil leaves, black pepper and some parmesan curls for those who eat dairy.

Makes 4 very good sized servings.