Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe: Warm Spiced Pears with Figs & Almonds

Posted on January 3, 2015 by edibletcetera

I like simple fruit desserts in winter especially when they’re served warm, perhaps with a dollop of crème fraiche or vanilla ice cream.

Pears happen to be one of my favorite winter fruits. Here they’re combined with dried figs and tossed together with melted butter and sugar that’s spiked with fresh ginger, cinnamon and vanilla, then baked in the oven for 20 minutes.

Toasted flaked almonds are added just before serving.

Simple, fragrant – and absolutely wonderful!

Warm Spiced Pears & Figs

WARM SPICED PEARS with FIGS & ALMONDS

(Serves 8)

Ingredients:

½ cup (120ml measure) of flaked almonds

4 ripe but still firm pears (I like Bartlett or William pears)

8 oz (230g) of dried black (mission) figs

2 oz (57g) of unsalted butter

½ cup (120ml measure) of sugar (vanilla sugar if you have it)

1 vanilla bean

1 teaspoon of freshly grated ginger

1 teaspoon of ground cinnamon

Action:

First toast the flaked almonds. Heat the oven to 350F (180C) and spread them on a baking sheet. Toast for approx 8 minutes or until they’re golden – set aside.

Turn the oven up to 450F (230C).

Trim the stalk off each fig and cut them in half lengthways.

Cut each pear in half then cut each half into three slices, removing the core and stalk but leaving them unpeeled.

In a wide skillet or sauté pan, melt the butter with the sugar, stirring until the sugar crystals have dissolved. Split the vanilla pod lengthways and scrape the seeds into the butter along with the vanilla pod, cinnamon and grated ginger – stir well.

Add the figs and pear slices, tossing gently to coat the fruit with the spiced buttery mixture.

Tip everything into a roasting pan and bake for 20 minutes.

Just before serving discard the vanilla pod and stir in the flaked almonds (or sprinkle them on top).

Eat them just as they are while they’re still warm, or with crème fraiche, ice cream, etc…

Posted in Desserts, Gluten Free Desserts, Made in Under 30 mins | 3 Comments

Recipe: Chicken Roasted with Herbs & Fresh Lemon

Posted on December 26, 2014 by edibletcetera

This is a fantastic standby and a great antidote to the festive food prep of the past few days.

All the ingredients are thrown together; the chicken is quickly browned then roasted in the oven along with the marinade ingredients. The result is juicy and fragrant and provided you have enough time to marinate the chicken for at least 3 hrs and up to twenty four, you’ll have a satisfying chicken supper that’s on the table within 30 minutes.

I like to roast the lemon halves after squeezing and zesting them; not so much for eating – although lemon lovers might want to – but for the additional flavor it imparts and that “Oh – a roasted lemon!” reaction you get when you serve them alongside the chicken.

This would go just as well with a pile of fluffy mashed potato as with a salad and if you want to make this for 2 or four people, just buy the required number of your favorite chicken joints on the bone (skin on) and adjust the marinade accordingly.

Roast Chicken with Lemon & Fresh Herbs

CHICKEN ROASTED with LEMON & FRESH HERBS

(Serves 6)

For the marinade:

The finely grated zest and juice of 2 lemons

1 cup (240ml) of white wine

1/4 cup (60ml) of extra-v olive oil

A large handful of mixed fresh herbs – about 3/4 cup (180ml measure), such as rosemary, thyme, parsley, tarragon, basil, sage, oregano, marjoram – whatever you like and in any combination

2 fat cloves of garlic, minced

A 3 1/2 – 4 lb (1.5 – 2k) chicken, jointed (i.e., 2 split breasts, 2 legs, 2 thighs, or however you prefer)

Sea salt & freshly ground black pepper plus extra oil for sauteing the chicken

Action:

Lay the chicken pieces in a shallow dish in a single layer. Whisk all the marinade ingredients together and pour it over the chicken, turning the chicken pieces over to make sure they’re well coated in marinade. Throw in the lemon shells (remove all the seeds first), then cover and refrigerate for at least 3 hours and up to twenty four.

Pre-heat the oven to 350F (180C).

Remove the chicken from the marinade and shake off the excess, reserving the marinade. Heat a couple of tablespoons of oil in a wide saute pan or skillet and brown the chicken pieces on both sides. Do this in a couple of batches to avoid overcrowding the pan which causes the chicken to steam, rather than brown. Roast the lemon shells the same way, cut side down, until lightly browned.

Transfer the chicken pieces and lemons to a shallow roasting pan and give them a good grind of sea salt and black pepper to taste.

Pour all of the marinade into the saute pan and bring it to a rapid boil, scraping the lovely sticky bits from the bottom of the pan to incorporate. Pour this over the chicken and roast for 25- 30 minutes, until the juice runs clear from the thickest parts of the chicken when pierced with a skewer or the point of a very sharp knife.

Serve with your favorite vegetables, rice or a mixed green salad with a balsamic dressing.

Posted in Poultry | 4 Comments

Recipe: Cranberry & Grand Marnier Trifle

Posted on December 20, 2014 by edibletcetera

I was feeling rather wistful for Mum’s English sherry trifle the other day. She’d make one for the Christmas feast in case someone didn’t like our traditional English Christmas pudding which to me was unimaginable, so I always had a helping of both.

Her trifle consisted of Bristol Cream Sherry-soaked sponge fingers that were layered with peaches, bananas and sometimes raspberries, then topped with a good vanilla custard sauce, lashings of whipped cream and a flourish of flaked almonds on top. She’d scatter those tiny silver sugar balls over the whole thing for a really festive look.

Anyway, nostalgia isn’t what it used to be so here’s an ‘Americanized’ version of an English sherry trifle that’s made with cranberries. As cranberries go very well with oranges, I replaced the sherry with Grand Marnier, so this dessert isn’t really suitable for young children as Grand Marnier is considerably stronger than sherry. Not that it’s very alcoholic overall but I don’t recommend feeding it to humans under the age of three.

The result is pretty, a bit boozy and luxurious. Perfect for a special occasion (such as Christmas). I used Trader Joe’s soft sponge lady fingers for the base layer. If you’re British and in a hurry, by all means skip the crème Anglaise part and make up a batch of custard from a packet, using full fat milk.

Serve the trifle in individual martini glasses or in your prettiest cut glass crystal bowl.

Cranberry & Grand Marnier Trifle

CRANBERRY GRAND MARNIER TRIFLE

(Serves 8)

Ingredients:

3 1/2 – 4 oz (90g) of sponge fingers (aka boudoir sponge fingers or lady fingers)

9 oz (250g) of fresh cranberries

5 1/2 oz (150g) of (caster) white sugar

4 tablespoons of Grand Marnier liqueur

8 tablespoons of freshly squeezed orange juice

Finely grated zest of 1 medium orange

20 oz (570ml) of cream (for the sauce layer)

1 vanilla pod

6 large egg yolks

2 teaspoons of cornstarch (flour)

10 oz (285ml) of whipping cream for the topping

To decorate: toasted flaked almonds, silver sugar balls, pomegranate seeds or whatever you prefer

Action:

Put the cranberries in a pan with 5 fl oz (150ml) of cold water and the orange zest – bring to a boil, reduce the heat and simmer for 3-4 minutes. Add 3 1/2 oz (100g) of the sugar, stir well and cook for another 8-10 minutes. Set aside.

Mix the Grand Marnier with the orange juice. Layer the sponge fingers in the bottom of your serving bowl (or divide them among individual glasses). Sprinkle the Grand Marnier/OJ mixture over the sponge fingers as evenly as possible. Layer the warm cranberries on top of the sponge. Cool.

For the custard sauce layer – pour the cream (not the cream for the topping) into a heavy pan. Split the vanilla pod, scrape the seeds into the cream and add the pod as well. Over a low heat, bring the cream to barely a simmer. Turn the heat off and discard the whole pod.

While you’re heating the cream, whisk the egg yolks with the remaining sugar until they’re pale and voluminous. Whisk in the cornstarch to blend thoroughly, then pour the heated cream over the yolks, whisking constantly. Pour everything back into the saucepan and over a low heat, continue to stir (don’t allow it to boil), until the mixture thickens.

Cool the sauce a bit then pour it over the cranberries. Cover and chill (Layer some cling film over the custard to prevent a skin from forming). To serve, whisk the whipping cream until soft peaks form, then spoon it over the cooled custard.

Decorate the trifle with whatever you want to decorate it with. I used silver sugar balls and toasted flaked almonds that I’d tossed in a little edible gold dust.

Happy Holidays!

Posted in Desserts | 4 Comments

Recipe: Truffled Parsnip, Potato & Leek Soup

Posted on December 13, 2014 by edibletcetera

I’d planned on making some leek & potato soup for the comfort-factor. But then I added some parsnips that were lurking in my fridge and because I love the aroma of truffle, I seasoned it with my current favorite condiment Trader Joe’s Pink Himalayan Truffle Salt and finished it off with a drizzle of good white truffle oil.

The result was a smooth, creamy, comforting and aromatic soup that made me very happy, particularly as it took less than 30 minutes from start to finish.

Like most soups, it can be made ahead and reheated gently but don’t add the truffle oil until you’re ready to serve and it’s been ladled into bowls.

If you don’t like truffle, this soup is very good without. It just won’t be quite as special.

Truffled Parsnip, Leek & Potato Soup

TRUFFLED PARSNIP, POTATO, & LEEK SOUP

SERVINGS: 6

2 tablespoons of unsalted butter

1 medium sized leek, rinsed thoroughly, the white and tender green parts thinly sliced

Approx 6 oz (170g) of russet potatoes peeled and cut into 2 in (5cm) chunks

2 med to large parsnips, peeled and cut into 1in (2.5cm) chunks

5 cups (1.5ltr) of chicken stock (preferably organic, low sodium)

1 cup (180ml) of crème fraiche

Truffle salt & freshly ground black pepper

6 teaspoons of good quality truffle oil

A big tablespoon of chopped flat leaf parsley

Action:

Melt the butter in a large pan. Saute the leek and cook it over a low heat for 6-8 minutes until softened, stirring occasionally.

Add the parsnip, potato and chicken stock and bring it to a boil. Reduce to a simmer, cover partially and cook for 12-15 minutes or until the vegetables are just tender.

Stir in the crème fraiche and simmer for another 8-10 minutes; turn off the heat.

Using a hand-held liquidizer/blender, puree the soup, or let it cool down a bit and transfer it to a food processor to blend until it’s smooth. If you do the latter, pour the soup back into the pan and gently re-heat it.

Season it to taste with truffle salt and freshly ground black pepper. Stir in the chopped parsley and once the soup is warmed through, divide it between six soup bowls.

Drizzle each with a little truffle oil and serve immediately.

Posted in Made in Under 30 mins, Soups, Vegetables / Vegetarian | Leave a comment

Recipe: Sautéed Chicken with Lemongrass, Chili, Coconut & Lime

Posted on December 6, 2014 by edibletcetera

Here’s a quick and easy dish with a lovely combination of fragrant, bold and bright Asian flavors.

You’ll need to marinate the chicken for at least 30 mins and the rest takes no more than another twenty, including time for the rice to cook. Adding the marinade ingredients to the coconut milk makes a wonderful sauce.

Increase or cut back on the red chili at will – and the shredded green (spring) onion garnish isn’t essential; I happen to like them and had some in my fridge.

CHICKEN with COCONUT, LEMONGRASS, CHILI & LIME

(Serves 2 -3)

Ingredients for the marinade:

One stalk of fresh lemongrass, split lengthways into 4

The juice of 2 limes and the zest of one

3 garlic cloves, crushed

4 small shallots, minced finely

1 tablespoon of Thai fish sauce (Nam Pla)

1 level teaspoon of sugar

2 small red chilies, seeded and chopped

1 tablespoon of vegetable oil (I use avocado or grape seed oil – both great for high temp stir-frying)

1 tablespoon of toasted sesame oil

1lb (450g) of chicken breast meat, cut into 1 and 1/2 inch (3-4 cm) chunks

Then:

Vegetable oil for stir-frying

1 cup (250ml) of coconut milk

A good handful of chopped cilantro (coriander), saving some for the finish along with a couple of green (spring) onions, finely shredded lengthways

Action:

Combine all the marinade ingredients together and pour over the chicken. Allow everything to marinate for a minimum of 30 minutes and up to a couple of hours.

Get the rice started according to instructions.

Remove the chicken from the marinade and save the marinade but discard the lemongrass.

Heat a tablespoon of oil in a wok/saute pan and stir fry the chicken pieces over a high heat until they’re golden, about 3-4 minutes.

Pour the marinade (minus the lemongrass) over the chicken along with the coconut milk and cilantro/coriander – stir everything together. Lower the heat to medium and cook for another 2 minutes.

Serve over fluffy mounds of white rice and scatter with extra chopped cilantro/coriander leaf and some shredded green onion.

Note: if you love Thai flavors but fancy eating as finger food, try Nigel Slater’s ‘Lemongrass Chicken’ – I posted that recipe here a while back.

Posted in Indian & Asian Cuisine, Made in Under 30 mins, Poultry | 3 Comments

Recipe: Mushroom & Stilton Tart with a Walnut Crust

Posted on November 29, 2014 by edibletcetera

Here’s another lovely tart that’s perfect for special occasions as it’s rather rich.

Stilton is my favorite blue cheese and its unique tang goes beautifully with mushrooms – ‘Sauteed Mushrooms with Garlic & Melted Stilton’, for instance. If you can’t find authentic English Stilton, use Roquefort.

Here, mushrooms and Stilton are combined with chives, onion, crème fraiche and eggs to make the filling.

The pastry contains ground walnuts and is very tender; a perfect complement to the mushrooms and cheese. However, in a push you could buy a raw short-crust pastry shell. Bake it blind following the instruction below.

Serve the tart as a vegetarian main dish or on it’s own with some mixed greens and a citrus-y dressing.

I like to make individual tarts but you could also make it in a 9 inch (22cm) loose-based tart pan.

Stilton & Mushroom Tart with a Walnut Crust

MUSHROOM & STILTON TART with a WALNUT CRUST

(Serves 6)

Ingredients for the pastry crust (skip this part if you’re using ready-made pastry):

1 cup (240ml measure) of flour

2/3 cup (160ml measure) of walnut pieces

1/2 tablespoon of sugar

pinch of salt

1/2 teaspoon of Colman’s dry mustard powder (optional)

3 oz (85g) of chilled unsalted butter, cut into pieces

2-3 tablespoons of very cold water

To make the crust:

Put everything but the water into a food processor and pulse until it resembles fine breadcrumbs. Add the water one tablespoon at a time and pulse until big clumps form. Scoop the dough out of the processor, gently form it into a ball and wrap it in plastic. Chill in the fridge for 1 hour.

Roll the pastry out onto a floured board, drape the pastry over the rolling pin and lower it into the tart pan(s). Don’t worry if it breaks or falls apart – just gently push the dough into place with your fingers, making sure you have an even thickness throughout. Prick the base all over with a fork then stick the raw crust in the freezer for 30 mins.

Ingredients for the filling:

1 tablespoon of olive oil

1 medium white onion, finely chopped

2 cloves of garlic, minced or crushed

4 oz (125g) of brown button mushrooms (baby portabellas/crimini/chestnut)

5 oz (142ml) of crème fraiche

2 small eggs, lightly beaten

4 oz (125g) of blue Stilton, crumbled

2 tablespoons of fresh chives, snipped finely

Sea salt & freshly ground black pepper

Action:

Pre-heat the oven to 400F (200C). Bake the tart(s) pastry base blind for 15 minutes. Set aside while you make the filling.

Heat the oil in a sauté pan and cook the onions over a moderately low heat until they’re soft. Add the mushrooms and garlic then turn up the heat and sauté until they’re golden, stirring well. Set aside to cool a bit.

Beat the crème fraiche into the eggs and season with salt (go easy, as Stilton is a little salty) and lots of freshly ground black pepper. Stir in the crumbled Stilton and chives, followed by the cooled mushroom mixture.

Divide the filling among the part-cooked pastry cases and bake for another 20 minutes or until golden and slightly puffy.

Serve warm.

Posted in Salads & Appetizers, Vegetables / Vegetarian | 6 Comments

Recipe: Warm Winter Salad of Red Cabbage, Toasted Hazelnuts & Goat Cheese with a Balsamic Dressing

Posted on November 23, 2014 by edibletcetera

This is a lovely, colorful salad that would make a perfect starter for any festive occasion.

It’s easy to make and the salad is served warm, so have all the ingredients lined up and ready to go as you’ll be assembling this at the last minute.

Be sure to use the best quality balsamic vinegar you can find (I use one that’s aged 12 years – a bit of an investment but well worth it as it stands alone and is perfect for drizzling over shaved Parmesan, etc). If you don’t want to spend upwards of $35 for an aged vinegar, Trader Joe’s sells a pretty decent balsamic vinegar for under $8.

I use the soft mild goat cheese that you buy in little plastic wrapped logs. Costco sells excellent soft goat cheese that’s incredibly well priced; it comes in a generous twin-pack and I usually freeze one for later.

If you don’t like hazelnuts, substitute pine nuts. Toast pine-nuts in a dry skillet over a medium heat; keep stirring them and watch like a hawk as they’ll burn in an instant.

Warm Winter Salad of Red Cabbage, Hazelnuts & Goat Cheese

WARM SALAD of RED CABBAGE, TOASTED HAZELNUTS & GOAT CHEESE with a BALSAMIC DRESSING

(Serves 4-6 as an appetizer or side dish)

Ingredients:

1/4 cup of light tasting oil (I use grape seed or avocado oil but canola oil will do)

1 medium sized red cabbage, finely shredded (discard the white core)

2/3 cup (160ml measure) of chopped toasted hazelnuts (toasting instructions to follow)

1/3 cup (80ml) of good quality balsamic vinegar

1 tablespoon of sugar

1/2 teaspoon of sea salt

4 oz (114g) of soft goat cheese, crumbled

Action:

First toast the hazelnuts. Pre-heat the oven to 350F 180C). Spread the whole nuts on a baking sheet and bake for 8-9 minutes until golden. Remove the skins by either rubbing them in a cloth/tea-towel, or swirl them around in a large wire mesh strainer over the sink. Don’t worry if you can’t get all the skins off. Chop the nuts coarsely and set aside.

Heat the oil in a wide sauté pan. Add most of the chopped nuts (save some for decoration) and the shredded cabbage; stir frequently until the cabbage has wilted/softened.

Once the cabbage has softened, add the balsamic vinegar, sugar and salt and stir everything together for another minute or so to coat the cabbage. Check to see if the cabbage is as tender as you’d like it and adjust the salt and vinegar if you think it needs it.

Divide the cabbage among warmed plates and top each mound with crumbled goat cheese and a sprinkle of chopped nuts.

Serve while still warm.

Posted in Salads & Appetizers, Vegetables / Vegetarian | Leave a comment

Recipe: Beef, Beer & Onion Stew

Posted on November 15, 2014 by edibletcetera

This simplified version of Carbonnade is the perfect antidote to the arctic blast that’s sweeping through our nation right now.

Preparation time is minimal and oven time is 2-3 hrs depending on how meltingly soft and tender you like your onions and chunks of beef.

As with many stews, this will taste even better the following day – just reheat it gently.

I’d recommend serving it with a pile of fluffy mashed potatoes with celeriac/celery root (recipe below) and perhaps some buttered carrots – and as the dish originated in Belgium, Brussels sprouts would also be appropriate.

It also goes well with Kale & Root Veg Hash – minus the poached egg of course. Either way this sweet/sour and tangy stew will help banish the winter blues.

BEEF, BEER & ONION STEW

(Serves 4)

Ingredients:

2 tablespoons of vegetable oil

2 large onions, sliced thickly

2 tablespoons of soft brown sugar

1 tablespoon of plain / all purpose flour

2 tablespoons of balsamic vinegar

1 lb (450g) of stewing beef, cut into chunks and patted dry

17.5 oz (500ml) of strong ale

A sprig of fresh thyme

Sea salt and freshly ground black pepper

Action:

Pre-heat the oven to 300F (150C).

Heat 1 tablespoon of the oil in a wide ovenproof pan with a lid and brown the meat in 3 batches for about 2-3 minutes, then transfer to a plate. (Browning the meat in batches will ensure the meat browns rather than steams, which is a result of overcrowding the pan).

Add the remaining oil to the pan and once hot, add the onion slices. Sauté gently until they begin to soften then add the flour, thyme, sugar and vinegar; stir over a high heat for a couple of minutes then pour the beer over everything and bring it to a boil.

Turn off the heat; add the beef back to the pan; season with salt and freshly ground black pepper to taste, then put the lid on and transfer it to the oven.

Cook for 2-3 hrs or until the meat is really tender and the sauce has reduced/thickened. Check it after 2 hrs to ensure you still have liquid covering the meat. I’d stir in some extra beer if it looks like it needs it.

Serve with *mashed potatoes & celeriac (directions below) and perhaps some buttered Brussels sprouts, cabbage or carrots.

*For four people, you’ll need:

8 oz (230g) of celery root (celeriac), peeled and cut into 1/2 in (1.5cm) pieces (about 2 cups)

1 1/4 lbs (half a kilo) of russet potatoes, peeled, cut into 1 in (2.5cm) pieces (about 3 cups)

2 oz (60g) unsalted butter, cut into pieces

1/4 -1/2 a cup of half and half, full fat milk or thin cream

1 tablespoon of chopped celery leaves

Action:

Add the celery root to boiling salted water and cook for 5 minutes, then add the diced potatoes and continue to cook until they’re tender (approx 15-20 minutes in total). Drain thoroughly.

Return the vegetables to the pan. Heat the butter with the cream/milk and pour it over the cooked veg. Mash thoroughly, adding more (warmed) milk or cream until the mash is as smooth as you want it. Finally beat in the celery leaves and check the seasoning.

You can make this ahead and keep it warm; transfer it to a warmed serving dish, dot with butter, cover it with foil and put it in a very low oven.

Posted in Meat | 4 Comments

Recipe: Dark Chocolate ‘Rocky Road’ with Pistachios and Hazelnuts

Posted on November 8, 2014 by edibletcetera

This classic treat is a bit more grown up than the usual which is invariably made with milk chocolate. It’s also ridiculously easy to make; it freezes like a dream and you can use any combo of nuts you prefer. I went with what I had in my cupboard and it turned out very well indeed!

Foe the marshmallows, I used a vegan, gluten-free (and non-GMO), air-puffed, vanilla variety made by ‘Dandies’ – absolutely delicious and available from Amazon, Whole Foods or health food stores. You can use any brand of marshmallow but these are especially good and come in regular and mini sizes.

Rocky Road

DARK CHOCOLATE ROCKY ROAD with PISTACHIOS & HAZELNUTS

(Make approx 1.25lbs / 625g)

Ingredients:

1 lb (500g) of semi-sweet dark chocolate chips

12 large marshmallows (or the equivalent amount of mini-sized ones), diced

3 oz (975g) of pistachios, hazelnuts, walnuts, pecans, almonds, or whatever you prefer – roughly chopped

Action:

Line a baking pan (measuring approx 6 x 10 ins / 15 x 25 cm) with baking parchment.

Put the chocolate in a bowl over a pan of barely simmering water. Cover the chocolate and make sure the bottom of the bowl doesn’t come into contact with the water in the pan (a good tip is to use a Pyrex glass saucepan so that you can monitor this properly).

After about 10 minutes the chocolate will have melted. Give it a good stir, take it off the heat and fold in the chopped nuts and marshmallows.

Tip the lot into the prepared baking pan, smoothing the top with an oiled palette knife to ensure you have everything covered with chocolate.

Chill in the fridge for 2 hrs or speed up the process by sticking it in the freezer for 30 minutes until it’s completely set.

Break into rather haphazard pieces to serve and keep it in an airtight container in the fridge or freezer.

Posted in Cookies & Edible Gifts, Gluten Free Desserts, Made in Under 30 mins | Leave a comment

Recipe: Cauliflower & Stilton Soup with Chili Croutons

Posted on October 31, 2014 by edibletcetera

This is one of the easiest and most impressive-tasting soups you can make.

It’s 100% vegetarian and provided you use the best English Stilton money can buy (I recommend Cropwell Bishop -I found it in the US in Costco) – you’ll have a luxurious, rich tasting cold-weather soup that would be ideal for festive or special occasions.

The chili croutons add just the right amount of spike and can be made ahead and stored in an airtight container where they’ll keep for several days. The soup will taste even better the next day so this is something you can quickly whip up ahead of time. Just keep it covered in the fridge and re-heat very, very gently, stirring from time to time.

Cauliflower & Stilton Soup with Chili Croutons

CAULIFLOWER & STILTON SOUP with CHILI CROUTONS

(Serves 6)

Ingredients:

1 tablespoon of olive oil

1 small yellow onion, chopped

2 fat cloves of garlic, chopped

1 bay leaf

1 large baking potato – peeled and chopped into smallish chunks

1 large cauliflower, trimmed and cut into small florets

3 tablespoons of crème fraîche

9 oz (250g) of Cropwell Bishop Stilton (or the best you can find – it must be British and blue)

Freshly ground black pepper

3 and a 1/4 pints (1.5ltr) of cold water

For the croutons:

6 thick slices of ciabatta bread, crusts trimmed and cut into 1 inch (2-3 cm) cubes

1 tablespoon of olive oil

a pinch of cayenne (or if you can find it, ‘Urfa Biber’ -a wonderful Turkish chili powder that has a sweet, smokey warmth) – to taste

Sea salt

Action:

For the soup, start by heating the oil in a large heavy pan then gently sweat the onion and garlic until softened. Add the bay leaf , potato, cauliflower and water. Bring everything to a boil then lower the heat, cover and simmer for 20 minutes, until the potato and cauli are just tender.

Take off the heat, discard the bay leaf and either using one of those hand-held blender things (or wait until cool enough to put in a blender) – puree the soup until it’s smooth.

Put it back in the pan with the crème fraîche and crumbled Stilton and heat it through very gently, stirring frequently until the cheese has melted. Check to see if you need salt but be careful as Stilton is quite salty on it’s own. Add plenty of freshly ground black pepper.

For the croutons – preheat the oven to 375F (190C). Toss the cubed bread with the olive oil, chili or cayenne and a grind of sea salt. Spread in a single layer on a baking tray and watch them like a hawk, checking after 8 minutes to see if they’re nice and golden. Toss them around and give them another minute or so if needed.

Once they’ve cooled, store them in an airtight container.

To serve, finish each bowl with a drizzle of really good olive oil and pass the croutons around separately (although this soup is thick enough that they won’t go soggy and sink, so you could drop one or two in there before serving).