Living below the line

live below the line logo

Next week my family and I will be joining thousands of people across the country and internationally to take part in the Live Below the Line challenge.

For five days from Monday 28 April to Friday 2 May, each of us will spend £1 a day on our food and drink. When you say it like that it doesn’t sound all that bad. But think about it. Think about what you consume in a day and tot it up. You could easily blow a pound on a frothy coffee on the way into work. This is going to be a tough challenge.

So why are we doing it? The aim is to raise awareness and change the way people in the West think about extreme poverty. The £1 a day figure is the UK equivalent of the international extreme poverty line. It’s a hideous fact that 1.2 billion people across the world struggle to meet their daily needs on less than a pound.

Save the Children

One year old Shamsia is being treated for severe acute malnutrition at an inpatient stabilisation centre funded by Save the Children in Niger. Photo: Jonathan Hyams/Save the Children

You might perhaps think that £1 a day is likely to go much further overseas but that’s not the case. For the five days, we might only get to spend £1 a day on food and drink, yet for people really living on the poverty line this would have to stretch so much further, also covering lodging, healthcare, travel and education. While for us the challenge is going to be hard, it will undoubtedly reveal just how lucky my family and I are.

Initially I was going to do the challenge on my own. Last year I got involved in a very little way by publishing a few recipes on the blog for others taking part in Live Below the Line; things like megadarra with roasted broccoli, spicy bean burgers and a virgin bloody Mary soup using value tinned tomatoes. Coming up with the odd cheap dish is one thing but this year I wanted to do more.

At first, I thought it would be unfair to make my family do it with me but it seemed to me that for families genuinely living in poverty, there’s no choice about these things and it’s only five days after all. It’ll be a good learning experience for my kids, won’t it? And we’ll be able to make £4 a day between four of us go further than £1 a day just for me.

My husband really isn’t keen. When I officially signed us up yesterday, he looked horrified.

“But we talked about this last week,” I said.

“I remember talking about it, but I don’t remember actually agreeing to anything,” came  his reply.

Funny how we all remember things differently.

Jessie, my nine year old, seems quite up for it but I wonder what she’ll think when the reality kicks in she can’t reach for a snack whenever she fancies one. Mia, the six year old, isn’t really sure what it’s all about but didn’t look impressed when she heard she’s unlikely to be seeing any meat or chocolate next week.

As a food blogger and a foodie family, food is important to us on so many levels. As well as a source of fuel and nourishment, it’s also a huge source of pleasure and conversation. What have we let ourselves in for?

Sponsor us and support Save the Children

Everyone taking part in Live Below the Line is fundraising for their charity of choice. We’ve chosen to support Save the Children. If you would like to sponsor our efforts, you can do so online here. Every penny will help Save the Children in their life-saving work with children and their families around the world.

What will we eat?

I’ll be putting my meal plan together and shopping for our family’s £20 worth of ingredients on Sunday. I think I might give Aldi a go, as everyone tells me their prices are the cheapest around. I’ve never shopped there before as I generally do grocery shopping online but I want to go in person as I’m hoping to pick up a few specials from the bargain aisle.

I suspect there will be quite a lot of rice, beans, pulses and frozen vegetables on our shopping list. Thankfully there are heaps of recipe resources on the Live Below the Line website and I reckon I might get an idea or two from A Girl Called Jack.

If you have any suggestions for cheap and cheerful dishes, I’d love to hear from you. Oh and my local butcher has promised me a free chicken carcass or two, so if you have any ideas for what to do with the chicken stock let me know.

We’ll keep you posted on how things are working out. Wish us luck!

Black bean soup and chilli baked feta

baked feta with black bean soup

Sadly I’ve never been to Mexico but it’s right up there near the top of my bucket list. When I make it there, this is the kind of food I picture myself eating, washed down of course with a bottle of ice cold cerveza.

This black bean soup and chilli baked feta were two of the recipes I discovered through Kitchen Nomad, which unfortunately is no longer operating. I really rather liked this food box scheme, where each month ingredients from another mystery location would arrive on your doorstep along with recipe cards created by a well-known chef.

Thomasina Miers provided the recipes for the Mexican month and these two dishes were our favourites, although my husband and I enjoyed them sin niños as the chilli would undoubtedly have proven a little two much for them both, even with their adventurous palates.

The baked cheese should really feature a Mexican queso fresco but Miers recommends feta as a good alternative for this classic dish. The feta tastes amazing melted into the olive oil and is brought alive by the flavours of garlic, lime, chilli and oregano.

The black bean soup is sumptuously comforting, with a subtle and smoky warmth from the chipotle and ancho chillies, and it tastes extremely good with a dollop of soured cream and some of the chilli baked feta on top. Comer con gusto!

chilli baked feta

Chilli baked feta

Serves 6

500g feta cheese
2 garlic cloves, peeled and finely chopped
half tsp dried oregano
10 sprigs fresh thyme
2 chillies de arbol, chopped
juice and zest of 1 lime
120ml extra virgin olive oil

Preheat the oven to 180 C / gas mark 4.

Drain and slice the feta and place in an earthenware dish large enough to take the cheese in a single layer.

Sprinkle the garlic, herbs and chillies over the top of the feta, together with the lime juice and zest. Then pour over the olive oil.

Bake for 10 to 15 minutes, until the cheese is soft and squishy and smelling heavenly. Serve with crusty bread and black bean soup.

black bean soup

Black bean soup

Serves 6

25g butter
1 tbsp olive oil
half an onion, peeled and finely chopped
1 tsp dried oregano
2 bay leaves
2 plum tomatoes, chopped
3 garlic cloves, peeled and chopped
3 tsp chipotle sauce
500g tin cooked black beans
salt and pepper
1 litre vegetable stock
juice of 1 lime
3 tbsp ancho chillies, crumbled
small bunch of coriander,  chopped
150ml sour cream

Heat the butter and oil in a heavy-bottomed pan and when it starts to foam add the onion and herbs. Sweat gently for 10 minutes until the onion is soft.

Add the tomatoes,  garlic and chipotle sauce and cook gently for 5 minutes before adding the black beans. Cook for a few minutes before adding the stock and lime juice. Then simmer gently for 10 to 15 minutes.

When cooked, whiz it up with a stick blender. Don’t go at it for too long as you want this soup to have a bit of texture.

In a small frying pan, dry roast the ancho chillies for a few minutes until they start to smoke and then remove from the heat.

Pour the soup into six warmed bowls and scatter over a little of your chilli baked feta with some chopped coriander, crumbled ancho chillies and a spoonful of soured cream.

cooking with herbsspice trail badge square

I’m entering these dishes into my Spice Trail challenge, which this month is heading to Mexico in search of delicious delights, and also into Cooking With Herbs hosted by Karen at Lavender & Lovage as they feature fresh coriander and dried oregano.

Thumbs up for…

April Collage

With only a few days left until Easter, here’s a quick round-up of some of the top products my family have been taste-testing recently, in case you’re on the look out for a few last minute shopping ideas.

M&S Easter Cracking Dessert

MS egg dessertThis ‘Cracking Dessert’ from M&S received a very definite thumbs up from my two girls. It’s a crunchy crumb layered with milk chocolate cheesecake and vanilla mousse, topped with orange and lemon curd.

Usually I find these types of pudding too sickly sweet but this is just the right combination of fruity tang and creamy sweetness.

£1.30 for a 95g single pot.

Hotel Chocolat You Crack Me Up Extra Thick Egg

your-crack-me-up-extra-thick-easter-eggAnother sweet treat that really made my children smile was this luxurious extra thick chocolate egg with its assortment of humorous mini chocolate creations from that wonderful British chocolatier, Hotel Chocolat.

At £28 you might argue this is simply too good for little people but I’d definitely recommend buying them just this one egg and  it’ll keep them going for quite a while. My girls wrote their own review, which you can read here.

thorntons eggThornton’s Masterpiece Easter Egg

If you want good chocolate but Hotel Chocolat is a little out of your price range, then how about this 70% dark chocolate Masterpiece egg from Thornton’s?

The seductively rich and dark chocolate egg comes surrounded by pretty mini masterpieces – chocolate art creations in delicious flavours including toffee, fudge, orange and raspberry. £9.99 for 270g.

Waitrose Ginger Truffle Mini Eggs

ginger eggsGinger and dark chocolate is one of my all-time favourite combinations and when I saw these ginger truffle mini eggs on the shelves at my local Waitrose I couldn’t resist picking up a box. At £3.50 for a 100g they make for an affordable naughty treat.

The truffle centre is gorgeously soft and smooth with a warming hint of soft ginger spice, covered in deep dark chocolate. Perfect as an after dinner chocolate with a cup of strong espresso.

Heston from Waitrose Acacia Honey and Ginger Hot Cross Buns

heston hot cross bunsAnother recent impulse buy from a lunchtime jaunt to Waitrose were these acacia honey and ginger hot cross buns from their Heston Blumenthal range. Beautifully spiced and not too sweet, I think I might be copying this flavour combination the next time I bake my own.

At £1.69 for two, they are much more than I’d normally pay for hot cross buns but they are very good, although possibly more of cake than a tea cake and just fabulous served with thickly spread with butter and a strong cup of tea.

Unearthed Chorizo de Leon

chorizo de leonAuthentically produced in the mountains of northern Spain, with an earthy, spicy and smoky flavour, Chorizo de Leon from Unearthed is great served as part of a selection of Spanish meats and cheeses for cold tapas.

It is also equally good as a cooking ingredient, as in the fantastic chorizo stuffing my husband prepared recently to serve with roast chicken for my Mother’s Day feast.

Available from Waitrose and Ocado, £3.79 for 220g.

Cool Chile Co Mexican Chorizo Seasoning

cool chileThis seasoning pack from the Cool Chile Co is a simple way to create your own wonderfully spicy, tangy Mexican chorizo meat. The kit provides you with chile ancho, chile guajillo, chile chipotle as well as a Mexican chorizo spice mix containing achiote powder, Mexican oregano, thyme, cinnamon, bay leaf and clove. £2.60 for 46g.

I was sent a kit recently to review and was a little dubious as to why I’d bother making my own chorizo meat rather than just buying it ready-made. But I am now completely sold.

I used the seasoning to create a beautifully flavoursome spiced pork mince which I then served as part of a queso fundido – essentially a Mexican take on a cheese fondu – and it was one of the most moreishly delicious dishes I’ve tasted recently.

I’ll bring you the full recipe on the blog very soon, I promise.

Loyd Grossman Lasagne Sauces

grossmanI don’t use packed or jars of sauces very often but this offering from Loyd Grossman is one I think I’ll use again.

My family loves lasagne but while it’s particularly not difficult, it’s not the quickest dish in the world to make either, and so if you’re looking to cut corners but still achieve that proper homemade taste, these sauces are the way to go.

The tomato sauce is rich and full of herbs, while the white sauce is creamy, with a lovely hint of nutmeg, and it isn’t too sweet, which is so often the case with these ready-made sauces. £1.69 per pack.

Bart Mediterranean Mixed Herbs in Sunflower Oil

bart herbsI actually first bought these Bart herbs in oil by accident when I was doing an online supermarket shop. I thought I was buying dried mixed herbs but these arrived instead. And I’ve been a fan ever since.

It’s delicious spooned onto homemade pizzas, stirred into pasta sauces and roast vegetables, and I also rather like mixing it through boiled rice. £1.79 for 85g.

Disclosure: I was sent complimentary samples of Hotel Chocolat and Thornton’s Easter eggs, M&S Easter Cracking Dessert, Unearthed Chorizo de Leon, Cool Chile Co Mexican Chorizo Seasoning and Loyd Grossman’s lasagne sauces for review purposes. No money exchanged hands and all opinions expressed are my own.

You Crack Me Up review

Hotel Chocolat Collage

Hotel Chocolat Easter egg review by Jessie age 9 and Mia age 6

When I told my daughters that Hotel Chocolat had offered to send me one of their Easter eggs to review but that I thought I’d have to turn it down because I was just too busy, you can imagine the look of devastating disappointment on their faces. Then it occurred to us, since many of their chocolate eggs are targeted at little ones, why not get the little ones to do the review? And that’s exactly what we did.

So without further ado, I have great pleasure in handing you over to Jessie…

hotel chocolat

When I was told by my mum that Hotel Chocolat had asked me to do a review, I was thrilled. It would mean tasting delicious chocolate. Yum!!!

They sent us an Extra Thick Egg called ‘You Crack Me Up’ which we thought was a funny name. Inside the thick egg were lots of little chocolates in different shapes and sizes.

hotel chocolat

The first thing I tried was a white soldier. Because there was two of everything, my sister had one too. It was delicious white chocolate on the outside with a mouth-watering scoop of chocolate like Nutella inside. It looked a bit like a piece of toast dipped into runny egg yolk. It was simply decorated but looked good. My rating:9/10.

This is what my sister said: “It was really tasty and delicious and nice. I loved the taste of the yellow bit.” Mia’s rating: 7/10.

hotel chocolat

The next thing I tried was the chocolate brownie. Although its name is chocolate brownie, to Mia and I it did not taste a bit like one. It looked amazing, but funny as well because of its sweet face. Also, it is amazingly smooth on the outside and filled with crunchy nut in the inside. This is my idea of a cute piece of chocolate. My rating: 7/10.

This is what Mia said: “It was really crunchy and sweet, I loved the taste. It was really yummy and nice. I liked the look the best.” Mia’s rating: 9/10.

The third thing I tried was an amazing looking chocolate chick. It looked spectacular, but turned out to be very rich. I loved the taste, but wouldn’t be able to eat too many! My rating: 7/10.

Mia thought: “The chick looks fluffy and looks so tasty and yummy. It was so delicious.” Mia’s rating: 7/10.

Next, we had a taste of the thick chocolate shell. I thought it was a gorgeously tasty smooth, hard shell. It tasted spectacular and was amazing. My rating: 10/10! This was my favourite bit!

Mia said:“The shell looks so yummy and delicious. I love it. It’s so scrummy and yummy.” Mia’s rating: 10/10!

Soon we came to eating the white chocolate fried egg. It was nearly as good as the shell. It looks amazing, tastes amazing, is amazing. My rating: 9/10.

Mia said: “Looks very fried, looks very tasty, it is very good to eat. It is yummy!” Rating: 8/10.

Now we were onto the chocolate rabbit. I loved it, especially the detailed decoration. Also it has a beautifully soft layer of chocolate. Yum, yum, yum!!! My rating: 8/10.

My sister adored it even more than me (as much as the egg shell). “It looks yummy and it looks really tasty and is tasty,” Mia said. Rating: 10/10!

your-crack-me-up-extra-thick-easter-eggNow we come to the final piece of chocolate. The crunchy praline – another cute, smiley face very similar to the chocolate brownie. It had a crispy outside and a spoonful of ‘Nutella’ inside. My rating: 9/10.

Here is what Mia thought: “It looks really crunchy and nice. It looks so tasty I loved it. Rating: 11/10!!! As you can see, this was Mia’s overall favourite!

After tasting this spectacular chocolate, Mia and I are pleased to say we thoroughly recommend this as a posh Easter egg. Enjoy!

Final note from Mum

At £28, you might think this is rather on the expensive side for a children’s Easter egg and I must admit I would certainly think twice about spending so much on chocolate. But a little goes a very long way with this egg. My children absolutely loved it (as you can tell from the frequent uses of spectacular and amazing in their review) but it has actually taken them a fortnight to get through it so I would say it represents good value for money.

Since my girls were kind enough to let me try a tiny nibble, I can confirm that the chocolate is ruddy good too and so much more delicious and attractive than those cheap as chips eggs you can buy in bulk in supermarkets.

Disclosure: Hotel Chocolat provided me with a complimentary You Crack Me Up chocolate egg for review purposes. No money exchanged hands and all opinions are my own (or my daughters’).




The Spice Trail: your favourite ginger recipes

spice trail badge long

Last month’s ginger challenge on The Spice Trail proved to be a real feast for the senses. As the month went on, I found myself in an increasing state of drooliness as your ginger creations piled up in my inbox – each inspiring recipe and stunning photograph had me bookmarking away.

So let’s see how you like to use ginger in your cooking…

Ginger Collage

I love fresh ginger in Asian and Oriental broths and soups, and so my eyes definitely lit up when I saw this stunning entry from Tina at The Spicy Pear –  Chicken in Ginger and Spring Onion Sauce (1). You know it is going to do you good as well as tasting good, and don’t those goji berries provide a stunning burst of colour?

Linsy from Home Cook Food offers us a couple of beautifully spiced dishes, both of course featuring ginger and along with a whole host of other Asian spices including methi or fenugreek leaves. Firstly there’s a Methi Vegetable Malai (2) with mixed vegetables served in a creamy, spiced sauce, and then there’s a boldly flavoured Kala Chana Aur Methi Curry (3). 

Next is my quick and easy Baked Sea Bass with Ginger, Garlic & Chilli and Miso Rice (4) which is ready in less than half an hour but absolutely packed full of big fresh flavours.

Another speedy supper comes in the form of this super tasty Chicken & Veggie Chow Mein (5) from Louisa at Eat Your Veg, which takes just minutes to create and is so much healthier than the takeaway version.

This Lettuce Wrapped Pork (6) from Heidi at Mamacook is a gorgeously fresh and fragrant dish, with ginger, garlic, chilli and lime, and is quite simply my idea of foodie heaven.

Ginger2 Collage

Heidi from Mamacook brings us a second dish in the form of this glorious Carrot, Ginger & Pumpkin Soup (7) which she describes as a “zinger of a soup” as the ginger really packs a punch. I love the sound of that.

These Spicy Chickpeas (8) from Spicy, Quirky and Serendipitous make for a fabulously aromatic dish and feature, as well as ginger, caraway, mint and garlic to really stir the senses.

A wholesomely tasty soup is up next from Manjiri at Slice Off Me with her Tomato & Lentil Soupy Broth (9) from Slice Off Me. Born and bred in Mumbai and now living in London, Manjiri knows a thing or two about balancing her spices and this vibrant soup is a good example of that skill in the kitchen.

Half Costa Rican,half Irish-American and married to her Hyderabadi love, it is little surprise that the cooking of Emily at Cooking for Kishore has an international, fusion feel. Emily’s Goan Shrimp Curry (10) is a stunning dish of plump shrimps in a rich and creamy coconut curry sauce, and it had to be special as it was served to Kishore for his birthday meal. Bet he loved it!

We have a gorgeously fragrant curry next from Janet at The Taste Space. Her Chickpea & Kabocha Squash Lemongrass Curry (11) features sweet kabocha squash, flavoured with aromatics like cardamom and coriander, tempered by ginger, mustard and chilli and a heavenly coconut-infused broth spiked with lemongrass. It sounds heavenly.

Bintu from Recipes From a Pantry serves up a strikingly vibrant Curried Carrot Soup (12). As with all good things in life, it is a very simple soup made with carrots, coconut milk and curry powder with a little ginger thrown in and takes just 10 minutes of effort. Fragrant, warming, quick and easy – just perfect.

Ginger3 Collage

I was delighted Nasifriet from By The Way took part in The Spice Challenge this month. I hadn’t come across her blog before but I get the feeling I might be spending quite some time there. I do like the look of her Malaysian influenced dishes; my mother is Malaysian but I don’t know the food from the region all that well. Nasifriet’s Steamed Crispy Shanghai Bok Choy in Ginger Garlic Sauce (13) looks so good and just the way I like my green vegetables.

Being an Aga owner, I’m rather a fan of slow cooked meats and this Slow Cooked Pork in Tonkatsu Sauce (Japanese Barbecue Sauce) (14) from Corina at Searching for Spice is one I shall be experimenting with very soon. The pork look so so tender and succulent, while I am intrigued by the sweet and sour Japanese inspired sauce. I think the phrase finger licking good most definitely applies here.

This Lamb Kofta Curry (15) is one of Angela from My Golden Pear’s favourite midweek curries and I really like the fact the kofta mixture is so versatile and can be used as meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char-grill as a starter, or cooked in this curry sauce for a main meal. Genius.

We have two more dishes from Spicy, Quirky and Serendipitous next. There’s a vibrantly healthy  Broccoli Ginger Stir Fry (16) followed by Mushrooms, Tamarind, Ginger and Spice (18), both beautifully flavoured and full of gorgeous fresh vegetables.

If you’re thinking of trying your hand at homemade sushi, then this recipe for Homemade Pickled Ginger for Sushi (17) from Vohn’s Vittles is one for you. It is a perfect way to use up any excess root ginger and I love Vohn’s tip for peeling ginger with a teaspoon. How did I get to the grand age of 39 and not know you could peel ginger with a spoon?

Louisa at Eat Your Veg is my go to source of inspiration when it comes to tasty, fast food the whole family will love and her Soy & Ginger Glazed Salmon & Courgette Kebabs (19) are a brilliant example of her clever way of combining wholesome ingredients and punchy flavours in a way kids (and grown ups) just adore.

In the words of Aneela from The Odd Pantry, you’d better be “clutching your socks” when you take a look at her recipe for Ginger Chutney (20) as it is sure to knock them off! Aneela says this is an authentic South Indian chutney featuring daal, which she explains is sometimes used as a spice in Indian cooking, particularly the urad daal or black lentil. I never knew lentils could be considered a spice – I love the way I am always learning new things about food from my fellow bloggers.

Ginger4 Collage

Ginger is of course a traditional ingredient in so many baked goodies, featuring in cake and biscuit recipes from around the world. I was delighted with Heidi from Mamacook’s baked offering of Gingerbread Men (21)  Ginger Parkin (22)  Sugar Free Date & Ginger Muffins (23) and Quick Ginger Biscuits (25), which would make a brilliant spread for any tea party.

If you’re looking for a healthier alternative to the shop-bought breakfast snack, these Apricot, Ginger & Pecan Breakfast Bars (24) from Jane at The Hedge Combers look ideal, and a very tasty alternative too spiced with gorgeous crystallised ginger. I could eat these any day of the week, although Jane does recommend saving them for high days and holidays.

If you are planning a spot of Easter baking, but don’t fancy a big cake how about trying these dainty Ginger Simnel Cupcakes (26) from Alexandra aka The Lass in the Apron? Just like the traditional Simnel cake, they feature marzipan and lots of dried fruit and spices, and are then dipped in a delicious  orange glaze and decorated with crystallized ginger. They look and sound just lovely.

Despite my personal passion for teacakes, I’ve never thought to make them with one of my favourite ingredients, stem ginger but I certainly will be trying it now after seeing this fantastic recipe for Spiced Teacakes (27) from Sarah at The Garden Deli. Do pop over to her blog to check out her wonderful springtime photos from her garden.

Ginger5 Collage

The sweet, ginger treats continue with these fun Coconut & Ginger Cake Pops (28) from Choclette at Chocolate Log Blog, which she baked using her new Lekue cake pop kit. Her tempting chocolaty treats are made with coconut oil, coconut sugar and a combination of coconut and gluten-free flour, as well as ground ginger and of course the best dark chocolate you can lay your hands on.

These Dutch Ginger Cake Squares (29) from Helen at Family–Friends–Food are an old family recipe, passed on to her mum from an elderly aunt in Australia, which looks deliciously moist and chewy. Plus I love those kind of recipes that come with family stories and memories attached. Helen also brings us some Ginger Cookies (32) which recently got a the seal of approval from her daughter Kipper and her little friends, who polished off a plate of them when their parents weren’t looking!

I’m rather taken by all things speculoos at the moment and so I’ve just got to have a go at this scrummy Speculoos Ice Cream (30) from Mel at Edible Things, made with whole spices echoing those found in traditional speculoos spice mix, and of course plenty of ginger. This might just have to be the first ice cream I make to test out my new ice cream maker.

Sarah at The Fig Tree is up next with her fragrantly delicious Fresh Ginger Cake (31) made from homegrown ginger from her friend’s greenhouse. Doesn’t it look and sound amazing? I wonder if I could try growing my own ginger here in Somerset…

I was hoping someone would bring some drinks to our ginger party and Mel from Edible Things came up trumps with lashings of  Gingerade (33) – a gingery take on classic lemonade. I bet it tastes incredible and it looks perfect for drinking on a hot, sunny day in the garden, which I’m confident we’ll be enjoying lots of this summer. Wish, wish…

Lapin d’Or brings us a rather sophisticated dessert of Ginger Wine Zabaglione with Mango (34), which sounds divinely delicious bringing together warm ginger-sweet custard and soft succulent pieces of fresh mango. Heavenly.

To close, there’s one final entry from me with a very easy but very tasty Banana, Ginger and Chocolate Cake (35), a great way to use up ripe bananas and perfect for chocoholics big and small.

And the winner is…

spice tins

If I could I’d award everyone a prize this month, the quality was just so damn good. But as ever there can only be one winner, and so I’m pleased to announce this month’s Spice Trail winner is Corina from Searching for Spice for her fabulous Slow Cooked Pork in Tonkatsu (Japanese Barbecue) Sauce. So many dishes made my mouth water this month, but probably this one most of all and I can’t wait to try that barbecue sauce.

Huge congratulations to Corina, who wins this lovely set of six ‘pantry design’ spice tins courtesy of Dot Com Gift Shophome to delightfully quirky, often kitsch but always stylish gifts. 

Thank you to everyone who took part in the cooking with ginger challenge. April’s Spice Trail challenge is now open and this month we are cooking our favourite Mexican dishes. I can’t wait to see what you bring to share!

Destination Mexico on The Spice Trail

mexican month

This month’s Spice Trail is a little bit different. Instead of celebrating an individual spice, we are celebrating a specific cuisine, and that cuisine is Mexican.

Mexican cookery is well known for its big flavours and exciting use of fresh, vibrant ingredients and bold spices like chilli, cumin, cinnamon, cloves and allspice. The basic staple ingredients of this South American country might be beans, corn and peppers but the food of Mexico is as complex and varied as any of the world’s greatest cuisines. From our old favourite chilli con carne and the classic mole sauce to sensational street foods and hearty, slow-cooked soups and stews.

If you love Mexican food as much as I do, then this month’s challenge is the challenge for you. I wait with eager anticipation to see what delights you bring to our Mexican table.

Win a Gran Luchito gift set

gran luchito gift set

If the sheer joy of sharing your passion for Mexican food wasn’t enough to entice you, I also have a brilliant prize for this month’s winner from the generous folk at Gran Luchito, who happen to know a thing or two about authentic Mexican food.

Gran Luchito offer a taste of Oaxaca rarely tasted outside of Mexico, a smoky deep flavour from the back country hills of the Mixes. Their range includes a smoked chilli paste, a smoked chilli mayo and a smoked chilli honey. One lucky winner, chosen by a guest judge from Gran Luchito, will receive a gift set containing samples of each of these delicious products.

How to enter The Spice Trail

spice trail badge square

  • Display the The Spice Trail badge (above and also available here) on your recipe post, and link back to this challenge post.
  • Up to three recipe links accepted per blogger, so long as they each one has a Mexican theme and features at least one spice.
  • Feel free to link up recipe posts from your archive, but please add the information about this challenge to the post and The Spice Trail badge.
  • Send your recipe URL to me at vanesther-at-reescommunications-dot-co-dot-uk, including your own email address and the title of your recipe or post. The closing date this month is Monday 28 April 2014.
  • If you tweet your post, please mention #TheSpiceTrail and me @BangerMashChat in your tweet and I’ll retweet each one I see.
  • As entries come in, links to these will be added to the bottom of this page.
  • At the end of the month a guest judge will choose a winning recipe and the winner this month will receive a gift set from Gran Luchito.
  • The winner will be announced in a monthly round-up of all the entries.
  • Entries from bloggers all around the world are accepted, but unfortunately the prize can only be shipped to a UK address.
  • All entries will be added to The Spice Trail Pinterest Board.

I’m really looking forward to seeing your Mexican dishes. Any questions, please tweet or email me.

And thanks to everyone who entered March’s ginger challenge – I’ll be posting the recipe round-up and winner announcement very soon.

April’s entries

  1. Chicken Villa-jitas from Spurs Cook
  2. Easy Homemade Nacho Chips from Drizzling Delicacies
  3. Bean Enchiladas from My Kitchen Odyssey
  4. Sweet Potato, Zucchini and Olive Quesadillas from Green Gourmet Giraffe
  5. Home Made Red Enchiladas Sauce with Roasted Tomatoes from Home Cook Food
  6. Soy Chorizo and Vegetables Enchiladas from Home Cook Food
  7. 15 Beans Vegetarian Chili from Home Cook Food
  8. Holy Mole! from The Fig Tree
  9. Partridge with Chilli and Chocolate Sauce from Pebble Soup
  10. Guacomole with a Twist for the Umpteenth Time from Nasifriet
  11. Cheater Tlacoyos with Nopales (Cactus) from The Taste Space
  12. Mexican Spiced Chocolate Orange Cake from Cakes From Kim
  13. Chilli con Carne from Julie’s Family Kitchen
  14. Vegan Mexican Tamale Pies from Allotment 2 Kitchen
  15. Black Bean Soup & Chilli Baked Feta from Bangers & Mash
  16. Sweet Potato Salsa from Nasifriet
  17. Mexican Smoked Chilli Energy Bars from Chocolate Log Blog

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Nettle soup

nettle soup

Usually when I take my children out foraging with me, they like to muck in and tend to eat half our booty before we get anywhere near home.woods

But not this time. No, the idea of harvesting stinging nettles from the woods near our home last weekend really did not appeal to my little ones, who preferred instead to build a den and climb trees. Quite sensible really. So their eccentric mother was left on her own to gather the nettles, protected of course by a pair of thick gloves.


This was the first time I’ve attempted nettle soup. The idea of making a meal from a free and plentiful plant, almost as abundant in the town as it is in the country and generally considered a weed, has always appealed. And this is the time of year to bag your nettles, early spring. The fresh, young growth is the crop you want. By the end of April, nettles start to get a bit tough and are definitely best eaten before they flower in May. Aim for the young shoots and tips of the plants.

As I was harvesting my nettles, with the welcome and much-needed rays of spring sunshine on my back, I was surprised at just how fragrant the plant is, quite floral and herb-like. If it weren’t for that pesky sting, I’m sure nettles would be insanely popular.

I must admit though, their smell does alter a little on cooking. As I dished up, my husband frowned and sniffed, and asked whether there was anything fishy in the soup. I shook my head and told him he must be imagining things; I didn’t want to put him off more than he already was. But I must admit there was the slightest fishy whiff. Please don’t let that put you off. The soup is delicious, with a deep flavour similar to spinach, but more earthy and greener somehow. And there is not the slightest hint of a sting, I promise. As soon as the spinach hits hot liquid, the sting disappears.

I was pleasantly surprised my lot took to nettle soup so well; definitely one to make again.

nettle soup2 web

Nettle Soup

half a carrier bag of nettle tops
1 tbsp olive oil
knob of butter
1 onion, peeled and chopped
2 leeks, washed and sliced
1 large potato, peeled and diced
2 celery sticks, sliced
2 garlic cloves, peeled and crushed
1 litre vegetable stock
salt and pepper
yoghurt or double cream to serve

Fill your sink with water and, wearing rubber gloves, thoroughly wash the nettles and get rid of any tougher stalks and unwanted creepy crawlies.

Gently heat the oil and butter in a large saucepan and add the onion, leeks, potato and celery. Cook for around 10 minutes, stirring occasionally, to soften the vegetables.

Add the garlic and cook for a couple of minutes before pouring in the stock. Bring to a simmer and cook for 10 to 15 minutes until the potato is tender.

Add the nettles to the pan and stir into the soup as they wilt. Simmer for a few minutes and then blend in a food processor or with a hand blender.

Season with salt and pepper and serve in bowls topped with a dollop of yoghurt of a drizzle of cream.


I’m entering my nettle soup into No Croutons Required, the monthly vegetarian soup and salad challenge hosted jointly between Jacqueline from Tinned Tomatoes and Lisa from Lisa’s Kitchen.


And as it’s very much a springtime soup, I’m also entering it into Ren Behan’s Simple and in Season challenge, which this month is being guest hosted by Michelle at Utterly Scrummy.