Chocolate Pudding for Two

In need of a naughty chocolate fix for Valentines Day? This makes enough delicious mixture for two but not to worry if you're single; all the more for you! It's not too expensive (especially if you buy your chocolate from somewhere like Lidl) and you can always leave out the alcohol if you're really strapped for cash.

Chocolate pudding

Ingredients:
160g dark (70%) chocolate
130ml single cream
50ml (if desired, or to taste) Baileys (or similar)
2 tbsp sugar syrup

- Melt chocolate in a bain marie, a heatproof bowl over a pan of boiling water until smooth. Remove from heat.
- Add cream (ideally at room temperature) and stir thoroughly to combine.
- Add Baileys or similar alcohol and sugar syrup to the mix and stir well again.
- Allow to cool slightly for a few minutes until less liquid then pour into two glasses (or one big one!).
- Refrigerate until needed.

This can be made a few days in advance and can then be heated up slightly (in the microwave or in boiling water) for a tasty, naughty chocolate sauce or serve from the fridge with fresh fruit.

Review: The Mission, Oxford

I'm no expert but I've liked most things labelled "Mexican" that have been wafted under my eager nose. I'm not sure if it's the spices or the richness but it's always a winner with me. Since I was small, my Mum has made the best guacamole ever (much better than the pre-made stuff, I shall have to dig out the recipe!). Now I'm at uni, one of my 'signature dishes' is nachos which are easy, tasty and a great sharing food (another recipe post sometime!). So when my housemate suggested we try out The Mission in central Oxford, I thought it was worth the bus ride in.

I've passed by their warm doorway several times since they opened but there's always been a sizeable queue, often out the door. Obviously, this is a great sign but not conducive to me stopping in. We arrived at about 7.30pm and although there was something of a queue, we joined the throng. A chicken burrito with lots in it costs less than £5, which can't be argued with considering how full it leaves you. Definite value for money! Plus, it's delicious and tastes nice and fresh. They do several different wrap options with different fillings, which are mainly meat based but they do a vegetarian option too. Seating can be a bit of a problem as it's only a small establishment and you just have to sit where you can but this adds to the casual social feel.

All in all, a great place to eat. Worth popping in even if it's busy, especially if you're in need of a quick takeaway fix. Good value, lots of options to keep everyone happy and very tasty.

Walking home that evening, it was suggested that burrito soup could be a tasty addition to my recipe book so that's something that I might need to experiment with in the future!

Roasted Peppers with Goat's Cheese

On my recent excursion to the Covered Market in Oxford, I bought some rather lovely peppers. I picked them out of the green grocers basket, choosing only the plumpest, cutest (can capsicums be "cute"? I hear you ask. Well, yes. Yes they can.). Here's one easy recipe...

(See? Aren't they cute?!)

Roasted Stuffed Pepper's with Goats Cheese and Pinenuts
Serves 2

2 large bell (capsicum) peppers

1 handful (cherry) tomatoes (or a can of chopped tomatoes)

1 red onion

1 clove of garlic

1 tsp (dried) rosemary

100g goats cheese

50g pinenuts

- Preheat oven to 180C.

- Half each pepper long-ways through the stem and carefully cut out the seeds.

- Rub with a little olive oil, season and roast for about twenty minutes or until softened and crispy on the edges.

- Meanwhile, finely chop onion and garlic. Sweat in a pan with a little olive oil.

- Quarter cherry tomatoes and add to the pan with half a teaspoon of rosemary.

- Allow to cook through and soften. If this becomes ready before the peppers, simply put to oneside.

- Remove peppers from the oven and fill with the tomato mixture topping with crumbled goats cheese and a sprinkling of pinenuts.

- Return to oven for a further ten minutes to melt the cheese. Serve with salad or vegetable rice.

Alternatives:

Subsitute goats cheese and pinenuts for:

- mozzarella and fresh basil. Add oregano to the tomato mix

- feta cheese topping and chopped olives in the filling

Further Seasonal Eating

After my rant just the other day, I wanted to pass on another link. If you're in need of some inspiration about seasonal produce, you can find lots of ideas and information on the BBC's In Season website. You can look at what is naturally available this month but also look to the year ahead to plan. There is also a bit about each seasonal ingredient with half a dozen or so recipes for each one. Useful!

Potato Wedges

In need of an easy snack for an evening in front of the box? Try these out. They actually couldn't be simpler and I can almost guarantee that you have all the ingredients you could need in your cupboards right now.

Potato Wedges

Ingredients
Potatoes (one per person with one or two on top for luck)
Sunflower oil
Cajun Spice Mix
Cumin
Paprika
...or any herbs or spices you fancy!

- Preheat oven 180C
- Cut potatoes into wedges; don't worry about peeling them just cut in half then into segments by cutting each into quarters longways. Put them into a bowl.
- Drizzle with two or three tablespoons of oil. You don't need much, just enough to thinly coat the potatoes.
- Add a teaspoon of each spice and mix everything around (ideally with your hands).
- Spread the wedges out on a baking tray and bake for about thirty minutes (turning halfway through) or until soft and crispy around the edges.

Eat Local

With the newspapers full of doom and gloom with recession talk, it got me thinking about the knock-on effects for food. You know that lovely little restaurant that does everything just how you like it? The one-off ever-so-special unique eatery that you love? Chances are, if it's not part of a franchise (or, lets face it, even if it is) it might well be feeling the pinch at the mo. There are an awful lot of people out there who are out of work at the moment but the reality is that there's also a large proportion of the population that is managing just fine. If you're solvent, consider your local businesses. I'm not suggesting going out and ordering huge meals but do your bit to help Britain's smaller businesses. If you're finding times hard, why not recommend your favourite restaurant, café or supplier to friends and family? You could even have a look to see if they're listed on any review sites and take a few minutes to write a short review.

On this subject, now is a time to eat seasonal local goods if you can. Yes, it's great to eat what you want when you fancy it but consider where the produce is coming from. Tomatoes from the Canary Islands? Not great for your food miles. Now, bear with me. I'm honestly not a raving hippy. It makes sense to be more conscious of what you're buying at times like this. It'll make your food bill cheaper too as seasonal (ideally locally grown or produced) foods are abundant so they're easy to get hold of. Not sure what's in season? I don't blame you. I'm not much of a gardener myself so I rely on Eat the Seasons, who kindly send me a weekly email to tell me whats in season with lovely recipe ideas too. You get one email a week and they don't clog up your inbox with junk. What are you waiting for, eh?

And one more thing... Tesco. They're not going to go out of business in a million years. They have their grip filmly in our highstreets and out-of-town developments. Tesco are happy bunnies. While I wouldn't be able to get all my shopping away from the main supermarket brands, I am trying to buy as much from smaller outlets and markets as I can. They appreciate it, the quality is good and they're real people just like me and you. Yes it's a bit of a gamble but try them out even if it's just for one week.

Venison Steak

Ever tried venison? If not, don't be scared. You don't have to build up the courage to go into your local butcher and ask for it (though I'd recommend that you do!) as the supermarkets are stocking it at the moment. It's a really delicious meat. Grab yourself some venison steak and add a little glug of balsamic vinegar about an hour before hand to tenderise it then heat a pan with a little ground nut oil until it's good and hot. Add a little butter and place your steak into the pan having quickly seasoned it (don't do this too far in advance or the salt will draw the moisture out of the meat). Let it cook for a few minutes then turn to let the other side cook. Cooking time depends how you like your steak (if you haven't tried venison, treat it like a beef steak) and how big each steak is. Try not to turn it too often as I've heard chefs say it makes the meat tough. Serve with veg and some mash for a hearty winter warmer!

Thanks to Dave for inspiration on this one!