All posts filed under: Cate in the Kitchen Recipes

Sweet Roasted Tomatoes

I’m sure I tell you this all the time: I’m a huge novelty seeker. If I eat the same thing two days in a row – even if it’s just one component of a meal – it means I really bloody like it. I ate these tomatoes last night for dinner, and I’m eating them for lunch (right now, this is pretty much live blogging) today. I’m also going to stock up on more cheap-ass tomatoes (more on that in a second) to make them again next week. This all bodes well for you. These are sweet, they have this amazing concentrated flavour and they’re just perfect on toast with a little cream cheese (or soft goat cheese to cut through the sweetness a little bit, that’s what I would have used if I had it in). The best thing about these tomatoes is I used about a third of a punnet that only cost me 70p in Sainsbury’s. So one portion of these is what, 23p? Tomatoes at the supermarket suddenly get good this …

Peanut Butter Cannellini Beans

Is it just me, or is it often the case that inexplicably delicious food is rather ugly? That’s certainly true here, and I can promise you that despite its #beigefood appearance, this little meal delivers a more than decent dose of flavour. This is officially my new favourite breakfast. I’m sure I say that at least once a fortnight and you’re probably quite sick of hearing it but that’s what happens when you befriend a relentless novelty seeker. I first mixed peanut butter and cannellini beans when I was making Jack Monroe’s burger recipe, and I liked the combo so much that I thought I’d just cook them together, leave it at that and see what happened. This happened… and it was delicious. Serves 1  1/2 a can of cannellini beans 1 (very) heaped tbsp crunchy peanut butter 1 tsp (or clove) crushed garlic lots of hot sauce and a nice fried egg to serve (optional) Heat a tbsp oil in a non-stick frying pan while you drain and rinse your beans. Cook the beans for 3-5 …

Candied Chilli Chocolates

I’ve had a bar of Lindt flavoured with chilli sitting around in my kitchen this whole month, and this whole month I’ve been saying “I really must do something with that chocolate this week”. I was thinking about brownies, with a view to maybe crystallising fresh red chillies to sprinkle over the top of some kind of spicy red frosting. Sounds pretty cool, right? But I’m trying to not eat like buckets of fat and sugar at the moment, so I’ve taken brownies off the table for now (I’m notorious for eating entire batches of delicious bakes). With the brownie idea ditched, I still didn’t want to give up on crystallising fresh chillies. I Googled it to see if it was a thing people did or a weird stupid idea that would never work. Thankfully, I found that the former was correct and landed here. So, I figured just melting the chocolate (which is dark, by the way) with a tiny li’l bit of sugary hot stuff would be a not-too-cheeky treat. Not as cheeky as …