Claire's comfy corner

Spicy chilli bean soup will warm you up on a cold afternoon.

Ingredients

400g can mixed beans (drained and rinsed)

400g can of chopped tomatoes

600ml vegetable stock

1 garlic clove (crushed)

1 tbsp tomato puree

1 tsp mild (or hot if you like the heat) chilli powder

½ tsp ground cumin

1 large onion (finely chopped)

1 tbsp olive oil

Salt and pepper to season.

Fresh basil leaves

Method

• Fry the chopped onion in a little olive oil until they are translucent, add the crushed garlic and cook for a minute.
• Pour in the chopped tomatoes and vegetable stock, add the tomato puree and sprinkle in the spices.  Stir until all the ingredients are combined. Simmer for 15 minutes uncovered.
• Whizz using a hand blender until the soup is smooth.
• Add the mixed beans and cook for another 15-20 minutes.
• Season with salt and pepper and garnish with torn fresh basil leaves.

This chilli bean soup is delicious served with crusty bread.

Keep smiling :)

Claire

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I love Heston Blumenthal’s simple chocolate truffle recipe. The chocolate truffles are an indulgent treat but be warned they are insanely addictive.

Ingredients

300ml double cream

300g dark chocolate, chopped (minimum 65% cocoa solids)

1 tsp salt

Cocoa powder

Method

• Place the cream in a small pan over a medium heat and bring up to a simmer.
• Chop the dark chocolate and tip into a large bowl. Melt the chocolate in a double boiler.
• Remove the simmering cream from the heat, then add the salt.
• Add the salted cream to the melted chocolate a third at a time, ensure that the cream is thoroughly combined after each addition. Allow to cool slightly.
• Pour the chocolate mixture on to a lined tray. Allow to stand at room temperature for 4 hours, then place in the fridge for 5 hours or until set.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the chocolate out of the ganache, then roll in cocoa powder before serving.
• Store in the fridge in an airtight container for 3 days.

These homemade chocolate truffles are perhaps the most indulgent of chocolates with their silky soft ganache centre made with cream and dusted in the traditional way with cocoa powder. They are an ideal gourmet gift for your loved ones.

Keep smiling :)

Claire

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These homemade smoked paprika chunky wedges are a healthier alternative to fried chips.  They are perfectly crisp, tasty and so easy to make.  The reduced fat sour cream and chive dip is delicious too.

Ingredients

2 or 3 large baking potatoes

olive oil

1-2 tsp of smoked paprika

freshly ground black pepper and sea salt to season

Reduced fat sour cream and chive dip:

150ml pot of reduced fat soured cream

Freshly cut chives

Method

• Preheat your oven to 200˚C. Put a large pan of salted water on to boil.
• Scrub the potatoes and then cut into 8 chunky wedges.
• Add the chunky wedges to the pan of boiling water and parboil for 8-10 minutes.
• Meanwhile, make the sour cream and chive dip: Pour the soured cream into a small bowl, then add chives and stir. Chill the dip for 20-30 minutes before serving.
• Drain the potato wedges and leave them to steam dry for a few minutes.
• Transfer to a roasting tray and add the olive oil.  Sprinkle with the smoked paprika and then season with salt and pepper. Toss together ensuring that the potato wedges are coated with the olive oil, smoked paprika and seasoning, then spread out in a single layer.
• Cook in the oven for approximately 30-35 minutes until they are golden, crisp and cooked through.

These homemade smoked paprika potato wedges are crispy on the outside and fluffy inside! They are perfect served with the reduced fat sour cream and chive dip. Satisfying every time!

Keep smiling :)

Claire

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