autumn kitchen | Cinnamon crispies with cream cheese dip

Monday, 1 October 2018


My auntie used to make these delicious little treats when I was younger and I always loved them so much. She learned the recipe from her sister and I have learned it from her. They are so simple to make but they give that perfect seasonal hit thanks to the cinnamon sprinkle covering them. Ideal for evenings in with a movie or even Sunday get-togethers they are sure to be a new Fall favourite for everyone! This recipe serves 8-10.

You'll need to get together
. 8 large white tortillas
. 1/2 cup sugar
. 1 teaspoon cinnamon
. 2 cups vegetable oil to fry
. Leaf cookie cutter

And, for the dip
.225g cream cheese
.280ml double cream
.1/2 cup icing sugar
.1/2 teaspoon vanilla essence



To make the crispies
. Start by cutting out your leaves, cut as many as possible from your tortillas, I got around 7 from each one.
. In a large bowl, mix the sugar and cinnamon together.
. Heat the oil over a large pan on medium heat.
. When the oil is hot fry the tortillas on both sides until the edges tinge brown - they do cook quickly so only fry 2 or 3 at a time.
. Cool your crispies on a wire rack with some tissue underneath
. Pop your crispies in an air tight box, sprinkle over the sugar mix, put on the lid and gently toss the crispies in the mix until evenly coated. If not serving them right away then be sure to keep the lid on tightly.

To make the dip
. You can make this ahead of time and keep it in the fridge
. Sift the icing sugar into the whipping cream and then whip until stiff.
. Fold in the cream cheese until combined
. Add in the vanilla and gently fold in.

I serve my crispies on a wooden board, with the dip in this gorgeous pumpkin bowl.



Autumn Kitchen | Roasted Buttnernut squash soup

Sunday, 16 September 2018


I just love sitting down to a big bowl of warm soup on a cold Autumn day .. particularly when it comes with a side of fresh, crusty bread. Butternut squash is my favourite seasonal soup and it always tastes so much better when its made at home. So today, I'd like to share my recipe for comforting and warming Roasted Butternut squash soup. This recipe will serve 2.

Get together;
. 1lb peeled, deseeded butternut squash, cut into cubes (i buy mine pre-prepared from Aldi)
. 1 medium carrot - peeled and chopped
. 1 red pepper - deseeded and cut into strips
. 4 tbsp olive oil
. 2 tsp ground ginger
. 1 pint vegetable stock
. Salt and pepper to season



1. Start by pre-heating your oven to 200C (180 fan ovens)
2. Put your prepared vegetables into a roasting tin and drizzle them with half of the oil and season with some salt and pepper. Toss everything together to make sure it is evenly coated - be sure that your vegetables are on a single layer in your roasting tin so that everything cooks evenly and thoroughly.
3. Roast your vegetables in the oven for 30-35 minutes or until they are just about brown.
4.Put a large saucepan onto the hob over a medium heat, add the rest of your oil and allow it to warm through. Pour in your stock and bring to the boil, then, stir in your roasted vegetables, the ground ginger and season with a little more salt and pepper to taste.
5. Remove your saucepan from the heat and whiz everything together using a hand blender until the mix is smooth looking. I use my Blend-Active as I dont own a hand blender.
6. Once you are ready to eat, pop the soup back onto the hob to heat right through, then serve. I like to serve my soup with a few slices of freshly baked bread - the packet mixes from Aldi are also lovely!

These beautiful soup bowls are from Laura Ashley and they really look the part, dont they?!