Nutmeg, Nordic Cheese Curls 

The epitome of ‘hygge’ seems to be a bread of some sort. Especially  with a cinammon or nutmeg vibe to it. Therefore, these little darlings are so simple and tasty, and they keep for up to 3 days.

Try these with some tomato soup, you can’t get much wintery and ‘hygge’ than that.

Makes: 6

Ingredients:

For the pastry (or you can use ready made pastry)

200g self raising flour

50g butter

100ml whole milk

Filling:

2 teaspoons of nutmeg

50g cheddar cheese, grated

Sprinkle of sesame seeds

Method:

Preheat the oven 200 deg C.

In a bowl add the flour, butter and nutmeg and mix well with your fingers. Breaking up and mixing it all together. Then add the milk bit by bit until it is a doughy texture.

If it’s too dry, add milk, and if it’s too wet add so more flour.

Kneed the pastry for a few seconds and then try and get it into a rectangular shape. The role out to 0.5cm thickness.

Add the grated cheese to the middle, and then roll the longest side so that it’s like a large sausage.

Then cut into half, and then each half makes 3 rolls.

Push down the edges so that they seal well, and put the swirl side facing up.

Then sprinkle some sesame seeds on each one. Place in the top of the oven for 25 minutes until they are all gooey and brown.

 

Potatoes, Bacon and Peas on Earth Stew 

This recipe is earthy, hearty and healthy. I always feel really good eating this, and it has all the things that I need to kick start chilly Autumn nights, plus bacon, mmm delicious bacon. The butter beans add a creamy, loveliness to it, plus they are packed with protein and goodness to ‘kapow’ the onset of any colds. It will be on the table, to warm your insides, in under half an hour. Don’t bother peeling the potatoes as this is where all the goodness is, plus peeling isn’t very appealing (I’m so sorry).

As you should know by now, I LOVE BACON, but for those that have better will power and respect for pigs, just use a shake of paprika instead on the bacon, and, as I mentioned, veggies will get a dose of protein from the butter beans.

Serves: 4

Ingredients:

1 onion, finely chopped

4 rashers of bacon

10-12 new potatoes, unpeeled and cut into quarters, or use 3 baking potatoes, cut into bite sized pieces

Handful of frozen peas

2-3 teaspoons of dried mint

400ml chicken stock

Can of butter beans

Method:

Fry the finely sliced onion, and chopped bacon in a pan, in a little oil.

When the bacon and onion is cooked, but not browned, add the cut up potatoes and mint, and stir through.

Add the chicken stock, and add a lid to the pan. Simmer for 10 minutes.

Add the butter beans and peas, and simmer for another 5 minutes, or until the potatoes are cooked.