Author: cateinthekitchen

Blue Cheese Orecchiette with Toasted Walnuts

When I asked on socials recently what people were looking for when it comes to vegetarian recipes, I was overwhelmed with requests along the lines of ‘anything that isn’t another f*cking pasta dish’. Fair. I know it’s easy to over-carb when you’re eating a mostly veggie diet and I know that’s something people prefer to be mindful of. I promise I’m listening (this halloumi with white beans, red pepper + tomatoes is a shining recent example) but there’s no denying the fact that what I’m probably best at is comfort carbs, I just can’t switch it off. Pasta is, to me, the only true superfood. The water it’s cooked in is the secret ingredient to literally all of it’s sauces. It’s conducive to genuine start to finish 15 minute meals. It’s cheap. It makes you feel nice. Honestly, lean in to having pasta a few nights a week. It’s October and it’s what you deserve, hun. P.S – yes, I did have to spellcheck orecchiette literally every time I typed it out for this post. …

Beetroot + Potato Rosti

This recipe might only be suitable if you’re almost exactly the same kind of cook as me. I cook mostly for myself, have no qualms about how long something might take but frequently find myself cutting corners just to see if I can get away with it. The corner I cut here might upset people who cook properly. I can’t be bothered to drain the potatoes. I simply do not have the energy or kitchen towel backstock to rinse and moisture-squeeze and dry adequately. The moisture-squeezing is, I understand, essential for optimum crispiness. However, I’ll take a sort-of-crispy rosti over all that effort so early in the morning any day. Here, all you need to do is mix together grated root veg and fry it very, very slowly. Making it low maintenance provided you don’t mind hanging around near the kitchen for an hour. I work in the same room as I cook, so to me this is the perfect working from home breakfast. Some of you may not, therefore it might be less than …

Blueberry White Chocolate Muffin Cake

A couple of weekends ago, a fancy took ahold of me to make muffins. I was having a few girls over for brunch, and it seemed the appropriate thing to have on display for whetting appetites upon arrival. My only snag was that I didn’t own a muffin pan and nor did any of my known neighbours. I took to Twitter to ask if it would be a total disaster to bake muffin batter in a loaf tin instead, and the general consensus was that I should take the punt and it was unlikely that much would go wrong. This turned out to be correct, and my friends and I enjoyed our raspberry and white chocolate loaf cake immensely. So this week, I thought I’d repeat the experience with a brownie pan for my preferred shape of bake and here we all are. The recipe below is altered from the raspberry and white chocolate muffins that I found on BBC Good Food. All I’ve really changed here is the fruit, baking receptacle and oven temp/cooking …