Souper Douper Rescue Remedies

It was party central in our house this week-end. It was our village fundraising ball where I had the pleasure of being part of the catering team.  The event was so fabulous from start to finish with the decorating committee somehow managing to turn our drafty village hall into a fairy tale wonderland and we served 140 of the most fancily dressed fairy tale fans with roast duck, boulangere potatoes, minted pea puree, red cabbage and two sauces.

With Sunday being recovery day it was the perfect opportunity to experiment with some fabulously warming autumnal eats of our own in the form of soups that really hit the spot. My pot turned to the magic that is Miso Dressing with Ginger (a Great Taste Award winner no less) to create two new recipes for your repertoire.

First up is the most clarifying, wholesome Miso Chicken Noodle Soup with Lincolnshire collard greens and wheat free soba noodles...

Next a deeply satisfying Miso Maple Bacon Chowder chunky with baby potatoes, corn, peas and ham caramelised with a touch of Maple Caramel Sauce believe it or not, along with the perfect Asian twist from the Miso Dressing...

Another award winner is our consultant Anne Hales' entry into our recipe competition, her Carrot & Cashew Moqueca Soup with our Bombay Onion Cheese Ball Mix used to spice it up a little

Finally, something more unusual but absolutely stunning - a Moroccan Spiced Banana Soup which features our Saffron Tagine Paste and a couple of ripe bananas which give a subtle sweetness and velvety texture...

And as if we haven't learned our lesson, we have a Halloween party just around the corner but with these rescue remedies we'll be sure to be feeling souper douper again.

Enjoy!

Clare
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Tagine Time

The weather is on the turn and that's our cue to turn to the comforts of our kitchen. This month at our tastings we are featuring our Moqueca Curry Paste and Saffron Tagine Paste - two of our most helpful helping hands in the kitchen especially when it comes to hearty, enriching meals perfect for Autumn.

You may recall our 'Its a Curry Thing' blog post and three curry recipes that you have been enjoying. Today I turned to our Saffron Tagine Paste to create these three simple tagines to tempt you.

First a rich and satisfying Beef Tagine with Figs and Dates - which uses not only our Saffron Tagine Paste but a great partnership with Fig Pudding Pickle, find the recipe here.

It is served with toasted pitta bread and natural yogurt that I have dressed with a simple Rose Harissa (1tsp Secret Firecracker Spices, 1 tbsp. hot water and 1 tbsp. Hibiscus & Rose Nectar - its spicy hot! You have been warned!)

Next a zesty chicken tagine with fennel, preserved lemons and green olives. Its served with buttery wild garlic couscous, find the recipe here.

Finally, a golden vegetarian tagine packed with coquina squash, yellow peppers, chickpeas, pine nuts and for the fruity sweet touch, gorgeous dried sour cherries (you could use dried cranberries) find the recipe here.

So no excuses now to get some winter fuel for you and your family, slow cook or quick cook, our cooking pastes will hopefully inspire you to cook something great,

Happy cooking,

Clare
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