Sunday 27 October 2013

make | with your leftover chipotle paste: ULTIMATE chilli sans carne

So, if you've got any of that awesome chipotle chilli paste leftover, we're going to show you what you need to make with it.  This, right here, is the ULTIMATE chilli recipe.  Chilli, sans carne (aka, without meat).  You are going to love it.

We made this one for a dinner party & forgot to take a photo of the finished product.  But it tastes so good we figured that didn't even matter.

Beans are featuring a lot right now... I guess it's because it's getting cold out, and we all like to have something filling & warming (Mum's favourite word) in our bellies.

Beans are super good for you too, counting towards your five a day, full of protein & cheap!

To the recipe!

Enjoy today!!
- rosinaviolets    x







ULTIMATE Chilli Sans Carne 
Serves 6 generously 

500g 10 bean mix, soaked overnight in cold water
2 onions, chopped 
4 cloves smoked garlic (absolutely amazing flavour!) crushed 
1/2 100g jar Discovery Chipotle Chilli paste 
2 tsp smoked paprika 
1 tsp ground cinnamon 
1 tsp cumin seeds 
3 x 400g cans chopped tomatoes / plum tomatoes, broken down a little with the wooden spoon as you put them in the pan.  
2 red, 2 yellow peppers, chopped into chunks 
4 sprigs rosemary 
750ml vegetable stock

  • Drain your beans, put them in a pan with some fresh water and bring them to the boil.  Boil quickly for 10 minutes, then simmer for 1 hour.  Top up with boiling water from your kettle if you need to.  

  • In another pan, spritz the surface with a little olive oil and fry off your onion and garlic for 5 minutes.

  • Add the wonder ingredient (chipotle chilli paste), cinnamon, cumin and paprika and cook for another couple of minutes.  

  • Stir in the tomatoes, peppers, rosemary and stock and bring to the boil.  

  • Drain your beans and add them to the pan.  Partially cover with a lid and simmer for about an hour more so it gets all thick and yummy and the beans get softer.  Yummy!!! 

  • Serve with brown rice, some guacamole, tomato salsa, maybe a little bit of natural yoghurt or coleslaw, and you are good to go! 


Sunday 20 October 2013

make | herby beany burgers

Happy Sunday everyone!

We've created a recipe to bring summer back for one last final time before we succumb to winter's stews and steamy soups.  This means raiding your freezer for some broad beans and peas!

It's not in any way seasonal, but it tastes good and makes you feel light and refreshed after all the big hearty stew eating that's been going on in the past couple of weeks.  So lets hit the beany burgers!!

Enjoy today!!
- rosinaviolets    x



Herby Beany Burgers
Makes enough for 12 patties (to feed 6 for lunch), or 8 patties (to feed 4 for dinner).

400g tin butter beans, or flageolet beans
175g broad beans
50g peas
3 cloves garlic
6 spring onions
1 big handful of parsley, finely chopped
1 big handful of basil, finely chopped
8 chives, finely chopped
1 dessert spoon (or more, or less, depending on your taste) sweet chilli sauce
4 ciabatta buns (or 6 if feeding 6)
Salad cream / mayonnaise / relish / gherkins / tomatoes to serve


  • Drain and rinse your tin of butter beans.  

  • Finely slice the spring onions and fry them in a little spray oil, but don't let them brown.  Add in the crushed cloves of garlic and the herbs.  Season liberally with pepper.  

  • Tip in the beans 

  • Transfer the mixture to a bowl, and using a potato masher, crush the mixture so there's a combination of smooth and rough.  You want the broad beans to be quite finely smooshed, so if yours have been in the freezer for a while, get out that fork and get going on them!! Mix in the sweet chilli sauce.  

  • Make small balls of the mixture with your hands and put on a baking tray covered in foil.  Press down to form patties.  You can get 12 small patties or 8 medium sized ones.  Put the patties in the fridge for about 20 minutes to set.  

  • Spray a grill pan, or frying pan with some olive oil.  Place the patties down in the pan, a few at a time, leaving room to flip.  When the underside is golden, or charred to your liking, if using a grill pan, carefully turn them over and cook the other side.  Drain on kitchen paper for a little bit before stuffing into your ciabatta roll with salad cream, gherkins and tomatoes.  Eat with a salad alongside and some corn on the cob! 

Friday 18 October 2013

live | who will you BE with today?

Walking down the Strand the other day, I saw a homeless man sitting in an alcove.  He was sitting with his back to the wall, his legs propped in front, on a flat-packed cardboard box.  Everything he owned, including his actual physical body, fitted on a piece of cardboard about a metre square.  

Last Wednesday, on my way home from Uni, I was eating my lunch on the train, when a man came walking down the train handing something out to everyone.  He handed me a packet of Kleenex tissues with a typed mini-letter attached to the front.  I thanked him, and paused between mouthfuls of sandwich to read his letter.  He couldn't find any work, and was struggling to keep his family.  He asked if I would buy the tissues from him.  I finished my sandwich, and he came walking back up the train collecting the tissues again.  I found it really difficult to meet his eye when he took them back from me.  

Why do we feel this way? Most of us, when prompted, say we want to help people who are struggling.  But when it comes to the crunch, I walked past the homeless man outside McDonald's and let the man on the train take his tissues back.  It actually really bothered me for a while.  Did I do the wrong thing?  Did that make me hypocritical?  What should I be doing to help people? 

I'm taking this course at Uni that this term is taking a foray into the world of ethics.  It just so happened that this week we had a lecture that seemed to answer my question.  I sat in the lecture theatre, squished up next to all these other people that weren't taking any notes, and looked a bit bored to be frank, and I was just typing everything away furiously trying not to literally sit on the edge of my seat.  It was a simple case of 'ask the question and look for the answer enough, and you will find it.'  

So, the simple answer to the question is, according to my lecturer, or at least my interpretation of my lecturer, being with people.  

I love this answer.  

Two boulders met and fell in love and
now they are always together

When there are so many people struggling in this world, it's too easy for people to keep on walking, and not look back.  After all, it's certainly valid to say we do need to take care of ourselves.  But, and it's a big but, if we just took care of ourselves, I don't think this planet would be such a nice place to live.  Every time you tried to take care of yourself, you'd have to simultaneously be guarding against people, also looking after themselves, who might thereby do you some harm.  

So what do we do?

  • Option One: Some people would have seen the homeless person sitting on the street and wanted to do something for him to get him off the streets and into work.  Maybe they'd have given him a leaflet about services they could use, or even lobbied their MP about homelessness.  
  • Option Two: Others would have spoken to him, and maybe offered to take him to someplace that could help him.  
  • Option Three: Someone else (I'm thinking of me, here) would walk past, and feel rising anger about the rising numbers of homeless people in London (and possibly confusion about what to do about it).  Maybe they'd give some money to a charity , or write about the problem on their blog(!)

What would you have done?

Our different reactions to poverty were characterised by the lecturer quite helpfully.  If you'd have taken Option One, you would have been Working For the homeless man.  If you'd have taken Option Two, you would be Working With, with all the energy of option one, but engaging the man in his own redemption.  If you would have taken Option Three, you would have been Being For him.  Working For is our default setting for dealing with poverty.  We want to fix the problem of poverty.  Being For expects others who hold the power to make the changes, but it does put us in solidarity with those who are in poverty.  However, both of these positions have 'for' in common - they don't need us to make any kind of communication with the actual man.  Who will still be sitting on the street on his cardboard box while we're out working or being for him.  

Working With demands time to be spent with the man.  I think this is a more sensitive approach and is more dynamic.  

What all the options have in common is they presuppose that there is a problem that needs to be solved.  Coming to the man and approaching his problem is unlikely to make him feel good.  If you go up to someone and say: 'Hello - you're representative of a big problem in London at the moment, and I'm going to help solve it.'  I think the man would be justified in being a bit annoyed with you.  I think that's probably where the issue lies - we're attacking poverty like it's a problem, and it's our duty to overcome it.  But, if you look at history, there have always been people struggling with poverty.  Why is that the case when we've got enough food to feed the world twice over?  Maybe the answer isn't a solution at all, because the question was not really a problem.  

There is another option.  

  • Option Four: Sit down beside the person, share the time of day with them, drink a cup of coffee with them.  Ask them about themselves.  Wonder what they think of us all walking by.  
Have you ever thought that maybe the problem of humanity is not really trying to overcome limitation, but isolation?  If the problem is limitation, you've got to work hard to think about some new way to jump over the boundary.  If you consider that the problem might be isolation, the answer is much easier to find - it's not in something new, but it's in each other.  If you think about poverty as being caused by dislocation, by people being cast aside by society, then maybe we can help these people by including them - by Being With them.  

I capitalised 'be' but not 'with' in my title.  And that's because I think to be with people we've got to focus on the being.  Sit down and just enjoy the fact that you are alive, and they are alive, and in this moment you're spending time with them.  What can you learn from them?  When you use the Being With model, you don't start with a problem.  You just sit and talk.  Instead of you being the source of their salvation, they become the source of your salvation.  You don't focus on what that person hasn't got, instead you just see the wonder and mystery of what they are and the abundance they already have. 

I don't think this only applies to poverty.  I think it's applicable to every form of suffering.  We need to listen to each other, avoid isolation and promote inclusion.  When you truly listen to someone, without judging them, they often find their own answers.  Even when there's no suffering, we can enjoy being, together.  We don't need to change our realities to do that.  The world is not a problem to be solved.  It is a gift to be enjoyed.  

Enjoy today!! 
- rosinaviolets    x




Wednesday 9 October 2013

make | for your family: butternut squash lasagne

OK, so we're loving the squash family at the moment!  But - what can you do - it's Autumn and this is prime time for some squash lovin'.

They're full of beta-carotene which is great at getting rid of toxins in the body, and they're also high in Vitamin C (which is good news if you are suffering from the dreaded freshers' flu, or other Autumnal bugs).

We'd heard about how good Chipotle Chilli Paste is for Mexican recipes, and we thought we wanted to give it a try, so we went to the supermarket and picked up a jar for just over £1.  Chipotle Chillies are just smoke dried jalapeno chillies.  Once a jalapeno chilli has been on the bush for too long, they lost their moisture and their bright red colour.  At this stage, they're picked to be turned into Chipotle Chillies.  They're smoked in a closed chamber with a fire beneath it.  When they're finished they're all dried up like prunes, only they've got a smoky chilli flavour! The paste is really, really good, and is the secret to this vegetarian lasagne.  It brings out all the flavours beautifully, and, bizarrely, goes really well with the Italian flavours!

Lasagne can be heavy, but this version is filling, without being creamy.  We don't like white sauce all that much, so the ricotta topping is a great alternative.  It's a bit like the topping you put on a moussaka.  It goes lovely and crusty! Be sure to watch it in the oven - ours burnt a little bit on the top (but Emily likes the crispy bits, so she ate them!)  Cover it over once it's gone a lovely golden colour with a piece of foil.

Enjoy today!!

- rosinaviolets    x


Before baking!

Cover yours over once you've got it a good colour, if you don't like it super crispy!!

We served ours with veggies - you can choose whichever ones you like best



Butternut Squash Lasagne
Makes enough for 6 generous servings

1 onion, chopped
2 garlic cloves, chopped finely
1 tablespoon chopped sage
2 teaspoon dried rosemary
1 teaspoon smoked paprika
2 teaspoons (or more or less depending on your heat preference) Chipotle Chilli Paste
1kg butternut squash (or whichever squash you like best!), deseeded, skinned and cubed.
2 x 400g tin chopped tomatoes
300ml vegetable stock
200g ricotta cheese
1 egg white
6 tablespoons milk
2 dessert spoons grated parmesan
Allow yourself 375g lasagne sheets, although you probably won't use this much.


  • Steam fry the onion, garlic, sage, rosemary, paprika and Chipotle Chilli paste until the onions have softened.  

  • Add the squash, tomatoes and stock.  Cover the pan tightly and simmer for 20 minutes, until the squash is just done.  

  • In the meantime, you can make your moussaka style topping.  Beat together the egg white, ricotta and 1 dessert spoon of the parmesan.  Add lots of black pepper.  

  • Preheat the oven to 190C. 

  • Spoon 1/3 of the squash mixture into the bottom of a dish that's about 23cm x 30cm.  Cover with a single layer of pasta sheets.  Keep going until you have three layers of pasta.  

  • Spread the ricotta mixture over the top.  Sprinkle it with the remaining dessert spoon of parmesan.  

  • Sit the dish on a baking tray in the centre of the oven.  Cook for about 40 minutes.  Cover with foil as you get towards the end of the cooking time, once the top has gone a good colour.  Leave to sit for a few minutes before cutting up and serving with whatever vegetables you like best.  

Sunday 6 October 2013

read | Carter: October's book of the month


Front Cover
We are really excited to be reading Angela Carter's 'Nights at the Circus' for October's book of the month.  If you've read the book, please comment with what you thought about it, and at the end of the month we'll give you our reviews.

Here's the blurb, to whet your appetite...

Is Sophie Fevvers, toast of Europe's capitals, part swan... or all fake? 

Courted by the Prince of Wales and painted by Toulouse-Lautrec, she is an aerialiste extraordinaire and star of Colonel Kearney's circus.  She is also part woman, part swan.  Jack Walser, an American journalist, is on a quest to discover the truth behind her identity.  Dazzled by his love for her, and desperate for the scoop of a lifetime, Walser has no choice but to join the circus on its magical tour through turn-of-the-nineteenth-century London, St Petersburg and Siberia.  

We hope you enjoy it! Angela Carter is an amazing writer - we have thoroughly enjoyed other books she's written, particularly Wise Children and The Bloody Chamber.  If you like this book, you'll certainly enjoy these.  Her fiction is described by Sarah Waters in the Introduction as 'lush' and 'extravagant', and we'd agree! Have a wonderful reading month!!

Enjoy today!!

- rosinaviolets    x

make | your own pasta

OK, so this one doesn't need much introducing - how can you get more fun than making your own pasta!!

We were so excited, coming home with our brand-spanking-new pasta machine (thank you Argos - £20!) and couldn't wait to get started.

Just so you know, this does take time.  The actual making and cooking doesn't take that much time, but you've got to make the dough and then leave it to rest for 1 hour before rolling it, and then filling it.  But it's worth it!

When you get a pasta machine, you should make a small amount of pasta first to clean out the machine.  You shouldn't wash the machine because it will go rusty, just wipe it clean.

In other news... Emily has started watching 'Peaky Blinders' on BBC (Thursday 9pm).  Neither of us really have time to watch TV, and the only other thing we religiously watch is 'Downton Abbey' on Sundays, but she's been really impressed so far with the show! We particularly like how they play modern music against a backdrop of post WWI Birmingham.  It is a bit violent, but if you don't mind that then you can find it on iPlayer here.

Enjoy today!!

- rosinaviolets    x

Our tester pasta! Next stop: linguine!


Making the dough

First roll.  On the thickest setting, roll the dough out at
least 7 times, each time folding it in half before putting it
through again.  

Get the pasta nice and thin
and shiny.  The shine
means you'll get a good al dente
texture.  









Sage & Squash Ravioli Bows
For the Pasta
140g '00' Pasta Flour
2 eggs
Water

For the Filling
1 egg white (to seal the pasta)
1 squash (we used onion squash, a little like small pumpkin, tastes a little like sweet potato!), cut into small chunks and baked in the oven for 30 mins at 180C.
2 tablespoons ricotta cheese
2 tsp dried sage
1 dessert spoon agave nectar (or honey, or maple syrup)
Pinch of salt, lots of black pepper

For the sauce
400g tin chopped tomatoes
Splash balsamic vinegar
1 tsp dried sage


  • To make the pasta, put the flour into a food processor.  Pulse the food processor, and then tip in the eggs.  Keep whizzing until you make breadcrumbs.  This should take about two minutes.  

  • Take out the blade from the food processor, and use your hands to form the dough into a ball.  Add very small amounts of water to make the egg and flour come together.  Once you've got your dough, tip it out onto the worksurface, and knead it firmly for about a minute.  Wrap it in cling film and leave it to rest in the fridge for 1 hour.  

  • Cut the dough into two equal sized pieces.  Using your hands, form the dough into a square, and then using a rolling pin, flatten it until it's about 5mm thick.  

  • Fold the dough in half, and then pass it through the pasta machine on it's thickest setting.  Do this at least 7 times, each time folding the dough in half and then passing it through the machine.  Do not change the setting of the machine.  You want the pasta to be nice and shiny, because then you get a good al dente texture.  At the end of this, the pasta should be in a rectangular shape, about 7.5cm x 18cm.  

  • Repeat with the second piece of dough.

  • Now, you can roll the two out.  Start at the widest setting, and put the dough through the machine.  Don't fold it over, but put it through the machine again, on the next setting.  Keep going until you get to the last setting.  You can put the dough through more than once on each setting.  

  • Do this for both pieces of dough, and now start to make your ravioli! 

  • First, get your sauce simmering.  It's super easy.  Just get all the ingredients, put them in a pot, and put them on the heat for the amount of time it takes to make and cook the ravioli!

  • To make the ravioli filling, tip into a bowl your cooked squash, two tablespoons of ricotta cheese, a dessert spoon of agave nectar, and the sage.  Use a potato masher to squash the whole lot together.  Taste it, and then add as much salt and pepper as you need.  

  • Flour the worksurface, and then lay out your pasta. Add heaped teaspoons of the filling along the whole length of the sheet.  We made our ravioli quite small, so made two ravioli squares along the width of the pasta, as shown in the picture.  Go along with a pastry brush and brush around each blob of filling with the egg white.  

  • Lay the second pasta sheet on top of the first.  Press down along the edges, and around each blob of filling, then use a knife to cut the pasta into squares.  You can leave them as squares or press the ends together to make bows like we did.  

  • Get a big pan of water on a rolling boil and then tip in your ravioli.  They will take about 2 minutes to cook, maximum.  When they are all floating, they are done.  

  • Serve with the sauce.