NEW BLOG FROM 10TH OCTOBER 2014

Hello food.....

Please find the new blog here: http://jesssmesses.wordpress.com/ 

xxx

Published recipe

Hello food.....

In the magazine

This week my Jess's Messes Spiced Pumpkin Soup Recipe, that is also featured on this blog was published in the @Lancaster Community Magazine.

I'm now a published recipe writer!

Success! Let me know if you try the recipe.

Jess and Jane's Foraging for Flavour Frolic

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Foraging Jess

Foraging Jane

The time approaches for Jess's Jingle Jam to be created, ready for the Christmas Hampers. This year I had some lovely company whilst foraging for flavour. My wonderful friend Jane came for a visit and.
we went and picked Blackberries to our heart's content.

Putting the stick to good use

We had a successful forage and now it is time for flavour to be created.





Jingle Jam is coming, Jingle Jam is coming, always Jess's Messes... (sang in the Christmas Coca-Cola advert tune) 'tis the season it's always the real Jam.

Jingle Jamming

A week of joyful food

Hello food.....

Me and Tim

This week I am living at the Duckmanton residence (my sister and brother in law's house). We've just been planning the weeks meals and I'm very excited about them - as all will be made from scratch and are sure to be beyond tasty. I'll be sure to post a picture of each of the lovely meals listed here:

1. Bangers and Mash
2. Chicken Fajitas
3. Chicken and Leek Pie
4. Crispy Fish Tempura with Spicy Coriander Pesto and Vietnamese Salad
5. Dahl with Okra Bahji
6. Spaghetti Bolognaise

Me and Elly

A delicious Jess's Messes week ahead...

Spiced Pumpkin Soup Recipe

Hello food.....

Spiced Pumpkin Soup

A lovely slightly spiced pumpkin soup, perfect for the days getting colder as Autumn approaches.

Serves 4

What do you need?

·         1 Small Pumpkin (or Butternut Squash)

·         2 tbsp Rapeseed Oil

·         2 White Onions

·         2 Garlic Cloves

·         3cm Piece of Ginger

·         2 Celery Sticks

·         1 Carrot

·         1 Leek

·         1 tsp Ground Cumin

·         500ml Chicken stock (can use vegetable stock)

·         1 tbsp Natural Yoghurt

·         Salt and Pepper to taste

·         Toasted Cumin Seeds and Fresh Coriander to garnish

What do you do?

 

1.       Pre-heat the oven to 225˚C/Gas Mark 7. Peel and deseed the pumpkin and cut into 1cm cubes. Toss in 1 tbsp of rapeseed oil and place in a roasting tin. Put in oven and leave for about 30 minutes, until the edges are browning slightly.

2.       Meanwhile, finely dice the onions, garlic, ginger, celery, carrot and leek and cook in a heavy based pan in the remaining oil on a low heat. Add a good pinch of salt, pepper and the cumin at this stage to cook all the flavours in with the vegetables.

3.       When the vegetables begin to soften (after about 10 minutes), add the chicken stock and cook on a low heat for a further 15 minutes to infuse all flavours.

4.       Add the pumpkin and cook for 5 more minutes.

5.       Leave to cool for around 5 minutes and then blend until smooth. If you would like the soup extra smooth, pass through a sieve.

6.       Add yoghurt and whisk in. Season to taste.

7.       Serve with garnish and crusty bread.

 

Super Superfood Salad Recipe

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Superfood Salad

My lovely sister, who brought my wonderful nephew in to this world has decided it's time to try and lose a little extra weight from pregnant times.So this evening we decided a salad would be a good idea, but it needed to fill us all up! A Superfood Salad was the solution to all our problems, all problems in life.... well, for tonight's tea dilemma at least.

It's a little time consuming for a salad I guess as you have to roast various things, but it's really tasty and mostly good for you, so worth a little extra effort.

Serves 4-6

What do you need?

Colourful, Super Superfoods

1 Butternut Squash
4 Beetroots (uncooked)
2 Garlic Cloves
2 Tbsp Rapeseed Oil
Sprinkle of Thyme
50g Quinoa
100g Fine Green Beans
150g Spinach
150g Watercress
100g Feta Cheese
Salt and Pepper
Handful Pumpkin Seeds (optional)
Handful Pomegranate Seeds (optional)

Lemon & Olive Oil Dressing

2 Garlic Cloves
1 Lemon (juice)
1 Tbsp Olive Oil
Salt and Pepper

What do you do?

1. First you need to peel and chop the squash and beetroots in to 2cm cubes. Place these on 2 separate roasting trays with a tbsp of rapeseed oil each. Crush the 2 garlic gloves and sprinkle along with the thyme over the squash tray. Toss the vegetables in the oil with salt & pepper and place in the oven at Gas Mark 7/220 degrees C for about 45 minutes.

2. Meanwhile, place the quinoa in a small saucepan and cover with water. Bring to the boil, then turn down and simmer for 20 minutes. Strain and leave to cool.

3. Make the dressing - crush the garlic cloves and place in a shallow boil. Add lemon juice, oil and salt and pepper and whisk until all combined. Taste and adjust seasoning to suit.

4. Boil water in a small saucepan and add green beans. Boil for 2-3 minute so still nice and al-dente, strain and leave to cool. Remove beetroot and squash from the oven and leave to cool.

5. Place the spinach, watercress and crumbled feta cheese in a large bowl. Add quinoa, green beans, squash and beetroot. Pour over dressing and toss salad.

6. Serve, add optional items if wanted. ENJOY!

Click here to see another lovely (less healthy) Jess's Messes Beetroot salad

Cricket Themed Afternoon Tea

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Cricket Themed Afternoon Tea - Jess's Messes Style

I was trying to decide what to do for my Mum for Mother's Day earlier this year. I know she loves Afternoon Tea, but I didn't want to do just a standard, normal Afternoon Tea. Yes, Jess's Messes is all about the flavour, however this time the presentation had to be special.

Another love of my Mum's is cricket, so the idea developed from there. Here is my Cricket Themed Afternoon Tea:

The table display - with essential Pimms

Brownie Scoreboard, Shortbread ECB Logo

Bacon Bat, Tomato, Mozzarella & Basil Ball and Pesto and Roasted Veg Pitches

Red Pesto and Grissini Wickets

Shortbread and Chocolate Soil Paul Collingwood

Broken Paul Collingwood :(

The whole meal