If you follow this blog, you will know that
apart from my obvious love of fashion, my next greatest passion is food! I
adore trying new restaurants in London and other parts of the world when I have
the chance.
Saying this though there is nothing better than
cooking up a storm in your very own kitchen!
As I often work from home, I am lucky not to
spend time commuting and have been trying to cook as often as possible. Last
week, I cooked something that was so very easy yet enjoyable that I thought I
would share!
Fig Jam
8 Ripe Figs
3 Whole Star Anise
4 Tablespoons Light Muscovado Sugar
2 Tablespoons Elderflower Vinegar (or balsamic
if you can’t find this)
Place all ingredients in a small frying pan
and bring to the boil then simmer for approx 45mins (the figs will start to
break down and the mixture will become thick)
I like to then blend mine but you can have it
nice and chunky if you prefer!
Serve with toasted ciabatta bread, goat’s cheese
and rocket - simple!
2 Large Sweet Potatoes
4 Carrots
1 Onion
400ml Can Coconut Milk
1 Cup of Chicken Stock
1-2 Red Chillis
1 Tablespoon of Ground Coriander
Fresh Coriander
Salt & Pepper to taste
Place the carrots, onion and ground coriander in another roasting dish and cook for 1-2 hours (boil the carrots first if you don’t have this amount of time).
Boil the whole sweet potatoes for approx 5 mins and then put in a roasting dish to cook for 1-11/2 hours depending on the size (make sure to pierce the potatoes if they are whole).
Add the roasted vegetables, chillis, stock, coconut milk and fresh coriander to a saucepan. Use a hand held blender and add in more stock if you please!!
Enjoy J
