2 January 2019

Christmas Left Overs Stew.

Red Cabbage:
35g butter or vegan alternative
1 red onion, finely sliced
0.75kg Red Cabbage very finely sliced
1/4 pint port
2tbsp cranberry sauce
40g cranberries, fresh or frozen
1tbsp light muscovado sugar

4 shallots, peeled & left whole
1 carrot, peeled & chopped
100g shiitake mushrooms, chopped into halves
1tsp soy sauce
1tsp Worcestershire sauce or vegan alternative
½cup passata
1 can cannellini beans, drained
1 vegetable stock cube
1 cup water

50g self-raising flour
25g Atora vegetable suet
2.5tbsp cold water
Pinch of salt

Even with good planning, food is often left over after Christmas, this year we had a little red cabbage and root vegetables left over and I made a dumpling stew for lunch.

Start making the red cabbage by melting butter in a saucepan and cook the onions gently for 15 minutes until softened. Stir in the remaining items plus salt & pepper and 75ml water. Bring to the boil, cover with a lid and simmer for about 1hr, remove lid and continue to cook until all the liquid has gone.

During this time, fry the shallots in oil for 2 minutes on a medium heat and then add the rest of the stew ingredients. Bring to boil and stir well so that the stock dissolves, then turn down to a simmer and place a lid on the pot. Leave for 20 minutes, stirring half way through.
For the dumplings, start by mixing the ingredients and kneading into firm dough, divide into equal quarters and with your hands, roll into balls.
Stir the stew, place the dumplings on top and replace the lid, leaving for a further 20 minutes.
Serve with pepper.

Serves 2

Recent Instagrams; lucie_eleanor

20 December 2018

It is the season of festive parties, birthdays and nights out for me in London, I wanted something chic and a little different from the dresses I have worn previous years. Instead I opted for a white draped crossover bodysuit and paired it with my favourite wide leg trousers, finishing the look with deep red lips and nails.
Zara White Crossover Bodysuit with Gold Buttons | Zara Black Culottes | &OtherStories Earrings & Peach Heels

14 December 2018

Arket Copper Hulter | Arket Pastel Pink Wool Jumper | Uniqlo Cream Fitted Trousers | &OtherStories Earrings & Silver Ring | Zara Sunglasses

Chocolate Flapjacks
Oat Base:
90g oats & granola
30g desiccated coconut
125g smooth peanut butter
85g golden syrup
Pinch of salt
Chocolate Topping:
70g chopped, pitted dates
60g cocoa
30g coconut oil
100g coconut cream
Preheat the oven to 150C. Mix the oats, granola, desiccated coconut and salt in a bowl. In a saucepan, melt the golden syrup and peanut butter then add the dry ingredients and stir until evenly coated. Place in a greased baking dish and bake for 20mins before removing and allowing to cool.
Place all of the chocolate topping ingredients in a food processor and blend until smooth (it will help if your dates are well chopped beforehand). Smooth onto the flapjack base and place in fridge to cool for 2 hours.
Slice into eight portions.