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Chorizo and chickpea stew

If you keep dreaming about hearty, warming dishes (l do), this recipe will help you follow your dreams. These might not be the most audacious desires you have, but, let's face it - they're not that time consuming either. The preparation is 15 minutes tops and having done that, all you need to do is sit and enjoy the rich aroma that fills the kitchen. You could even devote that time to some other dreams you have - to rule the world or to bake a chocolate fudge cake. A warming, slightly spicy stew with chorizo, chickpeas, kale and red wine is a perfect start to a cold Thursday afternoon.

Recipe: Chorizo and chickpea stew

Serves: 4
Ingredients
  • one large onion, diced
  • 2-3 garlic cloves, minced
  • 1/2 red chili pepper, sliced
  • one tbsp. of butter
  • one cup of cooked chickpeas
  • 2-3 Spanish chorizos (300 g), thickly sliced
  • 2 cups of peeled and chopped tomatoes
  • one cup of dry red wine
  • 250 g of kale, sliced
  • one tsp. of coriander seeds
  • one tsp. of cumin seeds
  • one tsp. of brown sugar
  • 2-3 bay leaves
Method
  • Roast coriander and cumin seeds and grind them using a mortar.
  • In a large pot, melt the butter, add garlic, onion and chili and cook through. Add chorizo, cumin and coriander, cook for another minute.
  • Add chickpeas, tomatoes, bay leaves, sugar and wine. Simmer to thicken, for about 30 minutes.
  • Add kale 5 minutes before the end of cooking.
  • Check the seasoning and serve.

Sweet potato and butternut squash soup

A perfectly orange soup is a perfect way to celebrate fall.

It's slightly sweet, slightly spicy and wonderfully warming.

Recipe: Sweet potato and butternut squash soup

Serves: 4
Ingredients
  • 350 g of sweet potatoes
  • 350 g of butternut squash
  • 500 ml of vegetable stock
  • one onion
  • 2 gralic cloves
  • one tbsp. of rapeseed oil
  • a pinch of salt
  • one tsp. of chili flakes
  • 3 tbsp. of coconut milk
Method
  • Peel and dice potatoes and squash.
  • Heat the oil in a large pot, add diced onion and sliced garlic. Cook them for about 5 minutes, until the onion is softened.
  • Add diced pumpkin, squash and chili flakes, cook for about 2 minutes.
  • Add vegetables stock and a pinch of salt, simmer over low heat until the vegetables are soft (about 20 minutes).
  • Blend the soup with 3 tbsp. of coconut milk. Reheat if needs be.

Camembert baked with figs

Everybody has a bad day every once in a while. Especially when it's getting colder. This baked camembert won't bring back summer heat and late sunsets.

But it will make you feel better anyway.

Recipe: Baked camembert with figs

Serves: 2 (or one if someone really craves cheese)
Ingredients
  • one wheel of camembert cheese
  • one tsp. of olive oil
  • one tsp. of fresh rosemary
  • one tsp. of runny honey
  • a pinch of salt
  • freshly ground black pepper
  • one fig
Method
  • Thinly slice off some of the top rind and score both side of the camembert with a sharp knife
  • Spread a thin layer of olive oil whisked with rosemary and honey on top and sprinkle with salt.
  • Bake at 180C for 10 minutes.
  • Remove the cheese from the oven and top with thick slices of fig. Bake for another 5 minutes, until the camembert is runny inside.
  • Remove from the oven, top with freshly ground pepper and some more honey if you like it sweeter.
  • Serve immediately with crunchy baguette.

pumpkin pie with cranberry sauce

Recipe: Pumpkin pie with cranberry sauce

Recipe: Crust

Ingredients
  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt
Method
  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
  • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.

Recipe: Pumpkin filling

Ingredients
  • 1 cup of homemade pumpkin puree
  • 3/4 can of sweet condensed milk
  • 2 eggs, whisked
  • 1 tsp. of ground cardamom
  • 1 tsp. of ground nutmeg
  • 1 tsp. of ground ginger
  • 1/2 tsp. of ground cloves
  • 1/2 tsp. of ground cinnamon
Method
  • Mix spices in a large bowl. Add whisked eggs, stir in pumpkin puree and condensed milk.
  • Whisk all together until well incorporated.
  • Using a rolling pin, roll the dough into a circle. Place on to a pie plate.
  • Pour the filling into pie shell and bake at 180C for about 40 minutes (until the filling is set).

Recipe: Cranberry sauce

Ingredients
  • 1 cup of fresh cranberries
  • 1/3 cup of brown sugar
  • 1/3 cup of water
Method

pumpkin gnocchi

Recipe: Pumpkin gnocchi

Ingredients
  • 1 cup of homemade pumpkin puree
  • 2/3 cup of puree of roasted potatoes
  • 1 cup of flour
  • 1 egg
  • 1/2 tsp. of ground nutmeg
  • 3 tbsp. of butter
  • a few branches of fresh rosemary
  • salt and freshly ground pepper
  • 30 g of gorgonzola
Method