Editor's Pick #3 Breadsticks Photo Guide

Editor's note: There is absolutely nothing I could say that would do this post as much justice as the last photo does. Just look at it. As a card-carrying member of the Garlic Society (Ed note: There's no such thing, but there is a plant called Society Garlic, who knew!), this one speaks to me on a few different levels. Put the store-bought frozen baguette back in the freezer. Push the boat out, buy the dough - it doesn't matter too much what you pair it with because, well, look at the photos!

The divine dough – breadsticks photo guide

cut your dough into eight pieces – in this

case four!

roll between your hands into a sausage

shape

leave your breadsticks to rest and

then brush with melted butter and add

garlic salt and finely grated Parmesan

the breadsticks – fresh from the oven

Tempted?!

Editor's Pick #2: Two for the Price of One

Editor's note: It's not often I miss cheese, but when I do it's whilst reading this blog! I was looking up Autumnal themes, foods and the like and this one caught my eye. Possibly an oversight on my part but I would never immediately go to zhushing up an accompaniment such as the dumpling but when it sounds as delicious as this recipe does, it's something that would definitely elevate a meal. Especially on a damp weeknight when you need a pick-me-up.

Two for the price of one …

… the dumplings to go with the steak and gravy, or

... a recipe for a veggie bowlful requiring only a spoon and a boxed set!

Either way ideal if you're in the mood to put your feet up and relax. I love minimum effort that gives maximum deliciousness.

Here's the dumpling recipe :

Parmesan Dumplings

In a large bowl, mix together

100g (4oz) self raising flour

50g (2oz) vegetarian suet

pinch of salt

15g grated Parmesan cheese

add 5 tbsps of ice cold water – 100ml approx

– enough to give a

firm but pliable dough. Divide into 8 dumplings – 6 if

you'd like big ones!

30g grated Parmesan cheese to garnish

Pre-heat oven 180fan/200c/Gas 6.

Add the dumplings to the steak and gravy and sprinkle the 30g of parmesan cheese over the dumplings and cook for 30 minutes.

Serve in a warmed bowl. For extra decadence if you've got leftover mashed potato in the fridge, warm it through place in warmed bowl, place steak on top with a generous helping of gravy, add a dumpling – or even two.

Editor's Pick #1: Autumn Comfort Food Ideas

Editor's note: One of my favourite recipes featured on the blog, so editor's prerogative to include in this week's selection. Just involved enough to make me feel like I'm actually cooking, but not so much that I'm running around with my apron on fire. I had tried to make it in previous years but it was reading the recipe on this blog that got through to me on how you do it properly. This does not disappoint and remains one of my favourite meals.

This time the ideas are for the weekend when you've more time.

Weekend cooking is different – it's time to kick back, relax and enjoy yourself. If you love your cooking it's reflected on the plate or in this case, in the bowl. I long since gave up seating visitors in a different room when all they want to do is hang around the island where the hob is - chatting, with the obligatory glass of something, munching – appropriately with this recipe - on crostini and watching the cook.

If this picture is appealing to you you'll find that risotto is the perfect dish for the occasion. If you fancy the crostini munching there's a plan coming up and again it's possible to prep ahead so that large plates can be passed around – they take only minutes in the oven - to assuage/satisfy those rumbling tummies whilst watching the risotto morph. There'll be various topping ideas to suit your gang – these days too there are so many choices of breads for the crostini - from small baguettes to larger sourdough loaves. Hold that thought – I'll be back with it soon.

All in all it's what I call convivial weekend comfort food.

What follows cannot be rushed, I think of it as a form of therapy. Risotto scares a lot of cooks, there's no need to worry, provided you follow a few basic rules.

There are “spin off” dishes that can be made from the risotto, which I'll come to later.

Here's the basic risotto recipe :

1 litre vegetable or chicken stock

40g unsalted butter

1 tbsp groundnut oil

2 small onions, finely chopped

3 garlic cloves (or 3 tsps paste)

350g risotto rice

150ml dry white wine

2 tbsps flat leaf parsley, finely chopped

100g Parmesan cheese, grated

salt and black pepper

Bring the stock to a boil and simmer gently. Heat the butter and the oil in a pan and fry the onions and garlic until soft. Season with salt. Stir in the rice and fry for 2 minutes until the edges become opaque. Add the wine. Start adding the stock, a ladle at a time – the liquid should be absorbed before you add the next. Add the parsley, black pepper and the Parmesan cheese.

Serve immediately in warmed bowls.

Editor's Pick #4: Veggie or not, here I come! Miso Roasted Mushrooms

Editor's note: Okay so not only does this selection have one of the best titles on the blog, it's also one of the best and quickest lunch ideas for anyone who's a fan of mushrooms. A large number of us are working from home at the moment, so if you're not having the best day on video calls, take a break and treat yourself to some amazing flavours before heading back to 'the office' - not a mushroom pun in sight. The jokes aren't for everyone but they do grow on you.

Veggie or not, here I come!

Miso roasted mushrooms

Serves 4

250g chestnut mushrooms, sliced

3 tbsps miso paste

2 tsps soy sauce

2 tbsps mirin

1 tbsp dark soft brown sugar

Mix the ingredients thoroughly into a marinade. Box and set aside. Add the marinade to the mushrooms an hour before roasting to give it time to infuse, use a strong plastic food bag.

When you're ready to cook, pre-heat your oven 150fan/170c/Gas 3.

Place your marinaded mushrooms into a foil tray and roast for 15-20 minutes.

In case you're not familiar with miso paste, I used brown rice miso - it is available in most large supermarkets.

It's up to you what you do

You can roast the mushrooms the day before but reduce the

time to 10 minutes and then either re-heat in the oven for 10 minutes

or warm through in a small saucepan whilst making the

orzotto

Here's what to expect :

the marinaded mushrooms

then roasted

and served

Ta dah!

Editor's Pick#3: Musing VI - Pizookie

Editor's note: I challenge anyone to look at the pictures and not immediately plan a supermarket visit for the odds and ends in the ingredients list they don't have. Is it a pizza? Is it a cookie? It's both and more - you need it in your life. High street shops may sell cookie cakes and the like but when you've got the ability to decide just how crispy the crust gets, you deserve to make yourself this one exactly as you want it. I'd say make to share with loved ones but when this pops out of the oven, it's a Man Vs Food moment.

Musing VI

Howdy, how are you?

It does seem that things are beginning to change although how we'll adapt to queuing to shop on the “High Street” or your nearest Shopping Centre remains to be seen. We're all nervous of dipping our toe in the water …

I'm beginning this week following on from the “dive in” stir fry in Musing V.

It feels appropriate to serve a retro revival “dive in” weekend dessert treat too – the old ones are the best and this is years old.

A “Pizookie” is a cross between a pizza and a cookie – I've never understood the pizza bit – I know it's possible to buy and make sweet pizzas - you might want to try this after the “dive in” stir fry – keeps the washing up to a minimum!

It's a flexible pud – take it straight from the oven to the table and then spoon scoops of vanilla ice cream into the middle and away you go.

You'll get a crisp “crust” that cracks to reveal a gooey underneath, a molten centre.

Pizookie

Serves 10-12

125g unsalted butter, room temperature

150g light soft brown sugar

100g golden caster sugar

2 large eggs

1 tsp vanilla bean paste

200g plain flour

1 tsp baking powder

¼ tsp bicarb

½ tsp salt

250g plain chocolate, broken into chunks

Pre-heat oven 160fan/180c/Gas 4.

Put butter and sugars in a bowl and beat (you can use a hand mixer – or, if you want a workout use a wooden spoon and some good old fashioned elbow grease) for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, following by the vanilla bean paste.

In a separate bowl, mix the dry ingredients – the flour, baking powder, bicarb and salt. Tip it into the butter mixture, beat until combined, then stir through the chocolate. Tip into a 20cm ovenproof frying pan or a shallow cake tin and bake for 25-30 minutes until golden. 25 minutes will give you a molten centre, 30 minutes a more set version.

Cool for 5 minutes, then add scoops of vanilla ice cream in the middle – dig in!

The ultimate sharing indulgence.

You can make ahead if you prefer, let it cool and then cut into portions. It freezes well too.

Take out portions as required, pop into the fridge and then when you're ready to serve microwave on high for 20 seconds for the gooey version, incidentally the crispy outer edge becomes chewy – perfect with the goo.

Yet again this treat is filling so you might want to think about cutting small portions to freeze.

Here's the proof :

Straight from the oven

It actually looks like a slice of pie made

from pastry – pastry it is not

20 seconds later it looks like this

It might be an idea to hide it in the freezer!

I hope that has made your mouth water – definitely another candidate for the “crowd pleaser” and “lip smackingly good” categories. You'll be very popular with the family!

Editor's Pick#2: Another Retro Thought – Stromboli

Editor's note: I love this one, and not just because it it's a fun word to say with a very bad Italian-American accent. Who doesn't love pizza, but even better than that pizza in a different way! A quick recipe that can be pulled together in the blink of an eye and guaranteed to have any guest marvelling at your preparedness, just don't tell them you were saving the ingredients for yourself for a treat evening! The toppings can be customised but don't skimp on the seasoning to take this to the next level.

Another retro thought …

and another candidate to dunk in the mayo – Stromboli – it would also be perfect to pop on a buffet table, especially if you've got younger guests – it's just rolled up pizza after all!

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

Choose any of your favourite pizza toppings to create your own Stromboli – the fastest pizza ever.

You'll need an oblong base for the Stromboli – it looks like the biggest sausage roll ever that you'll then slice! I'd suggest Asda's own brand - found in the chiller cabinet - for the prepared pizza dough - £1.00 per 400g pack.

Another perfect emergency item for your freezer stash.

The holidays are short this year – they fall in the middle of the week – however there's a weekend to follow after New Year so still time for a final festive treat or two before reining in the waistline!

Editor's Pick #1: When You Have Another 5 Minutes Spare - Slow Cooked Pork Loin Steaks With Calvados Cream Sauce

Editor's note: People can be picky when it comes to pork and it's not for everyone, but take one look at the photo on this recipe and you'll undoubtedly want to give it a try. The sauce for me is the real secret of this one, a creamy mustard based sauce makes this a sure-fire hit on a cold damp night. Editors tip: Make twice the amount of sauce because you will want to add it to your meal the next night! 

… try this and before we begin can I suggest that if you're cooking a roast this weekend, cook extra veggies – par boiled or part roasted parsnips, carrots and potatoes would be excellent choices.

Slow cooked pork loin steaks with

Calvados cream sauce

600g/1lb 5oz pork loin steaks – 6 steaks, trimmed

glug of rapeseed/Canola oil

salt and black pepper

generous sprinkle of dried herbs – sage or

thyme

2 tsps of garlic paste – optional

500ml/1 pint approx vegetable stock – use a stock pot if you're

not using your own stock

Heat the oil in a large frying pan until hot. Seal the loin steaks on both sides, add salt and black pepper, garlic and herbs. Set aside the steaks in the slow cooker then add your stock to the residual juices in the frying pan, bring to the boil and slow cook for 3 hours.

Before you begin to make your sauce, time for the leftover veggies – try and make sure they are of a similar size. Place in a foil tray and drizzle with rapeseed or similar oil and season with salt and black pepper. Pop into a pre-heated oven 200c/180fan/Gas 6 for 25 minutes to allow them to finish roasting and become crisp.

For the sauce, you'll need approximately 200ml of stock from the cooked pork steaks - strain, cover and fridge until cold and ready for use. Freeze the remainder of the stock.

Calvados cream sauce

15g/¾ oz unsalted butter

15g/¾ oz plain flour

1 tsp garlic paste or 1 clove, crushed

glug of Calvados

1 tbsp Dijon mustard

200ml/7 fl oz stock

300ml/½ pint/10 fl oz double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2/3 mins, stirring continuously – add the garlic paste and mustard and then, on a high heat, add the Calvados and cook for 1-2 mins. Add the cold stock straight into the sauce and whisk until smooth, then cook on a low heat for 10 minutes. Season with salt and black pepper.

Add the cream and simmer for 5 minutes.

Serve in large bowls, veggies first then the pork and drizzle with the sauce.

It looks just like this :

Feeling peckish?