Maple Pepper Pecans

I feel that it is important for me to post both my cooking successes and failures. It is disappointing that my second post on the blog is a failure, but I don't think the failure is mine. I absolutely adore the idea of maple pecans I think they sound delicious and like a great Christmas treat. However the recipe I used was a great disappointment and they did not turn out to be anything at all like I expected. What I was hoping for was a nice thick sauce that would stick to the pecans making them gooey on the outside with that nut crunch in the middle. What I got was a very runny weak sauce that drained off the pecans and sat in the bottom of the bowl. The recipe was from Nigella Lawson's 'Nigella Express' and while I can't deny they were quick to make I just cannot help be disappointed.

50g butter

125ml maple syrup

1 1/2 teaspoons salt

1 teaspoon cayenne pepper

350g pecan halves

1. Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat

2. Add the pecan halves, stir to mix, leaving them on the heat for 2-3 minutes

3. Spread the pecans on foil to cool slightly before serving.

I am still convinced by the idea of maple pecans and will endeavour to locate a better recipe. I must say though I was absolutely thrilled with the way the pecan photo turned out!

Spinach and Coconut Soup

This is my favourite soup, it is such a fantastic colour and the addition of coconut milk and cayenne pepper seems to turn a simple spinach soup into something exotic and Asian. This soup is also high in fibre, I have often thought that you could hide other veggies in this soup to boost it up even more. Most people will look at you rather strangely when you serve them this soup, the brilliant green seems to be a little bit off-putting but once they have tasted it they will be begging you for more!

2 bunches English spinach, stems trimmed, rinsed
25g butter
1 brown onion, diced
2 garlic cloves, crushed
2 cups vegetable stock
700g cauliflower
270ml coconut milk
1/4 teaspoon ground nutmeg
pinch of cayenne pepper

1. Melt butter in a large saucepan over medium heat. Add onion and cook for five minutes or until tender. Add garlic and cook, stirring for one minute.
2. Add stock and cauliflower. Cover and bring to the boil, cook until tender. Add spinach and cook for two minutes until just wilted.
3. Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan over medium heat.
4. Add 1 cup of coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Serve drizzled with coconut accompanied by naan bread.

Serves 4