Sonia Duthie

@soniaduthiecooks

MasterChef 2019 Quarterfinalist.

I've loved cooking from an early age and, over the years, sharing my love of food, cooking and the benefits of eating well have become passions of mine.

As well as now running my own small food business in my spare time, I also work in the NHS so I regularly see the negative impact poor nutrition and culinary knowledge have on the health of others so, I hope to encourage and inspire others to have a go in the kitchen, try new, healthier dishes and realise that cooking doesn't have to be complicated or time-consuming.

You can follow me on Facebook and Instagram if you'd like to @soniaduthiecooks

Happy Cooking.

8 Siguiendo 178 Seguidores

Sonia Duthie

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Cheesey, Chorizo Gnocchi

fresh Gnocchi • onion, diced • good quality Spanish Chorizo, skin removed and cut into pieces (run a knife along the length and then run under cold water to moisten the skin to remove easily) • tomatoes (use good quality whole tomatoes and slice through with a knife or crush with a masher once in the pan rather than using pre-chopped tomatoes) • large or 1 small pepper, any colour, diced • Mozzarella ball, drained and diced • Parmesan, a generous amount grated • Ground white or black pepper
- 2 servings
Sonia Duthie

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Marmalade Brioche Pudding

Brioche (or thickly sliced bread, crusts removed and buttered first) • Marmalade, try to use a good quality Seville or homemade • eggs • Heaped tbsp Caster sugar • Approx 1/4pt Milk • Candied peel and / or grated zest of an orange (optional) • Orange Pearl Sugar (optional) • Butter for greasing
- 4 servings
Sonia Duthie

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Classic Victoria Sponge

Eggs • SR Flour sifted with a scant teaspoon of Baking powder • soft Butter • Caster sugar • Medium Eggs, beaten in a jug • Vanilla Extract, mix into the eggs • Milk may be needed • Icing sugar
- 8 - 12 servings
Sonia Duthie

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Garden Veg Pasta

large handfuls of pasta, I used Penne • Chard and Spinach - 3 large handfuls, washed and sliced. Or any other green veg you have and enjoy • Olive Oil • Pine Nuts, toasted • Freshly Grated Parmesan and Cheddar, or any cheese you have • Black Pepper • Chilli flakes (optional)
- 10 mins
- 2 servings
Sonia Duthie

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Mushroom Risotto

Olive or Rapeseed oil • shallot, finely diced • dried Porcini Mushrooms broken into small pieces, soaked in 1 pt boiling water for 30 mins, then reserved to one side • Chestnut Mushrooms, cut in half, sliced and dry-fried until softened and golden brown • large “glug” of dry white wine • Arborio Risotto rice • hot stock, vegetable or light chicken • White pepper • finely grated Parmesan • Small handful of Toasted pine nuts
- 1 hour approx
- 2 - 4 servings
Sonia Duthie

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Speedy Spiced Flatbreads

flour, I used 3oz wholemeal and 1oz plain • plain yoghurt • cumin seeds, black onion seeds and sumac or any other spices or herbs you enjoy
- 2 servings
Sonia Duthie

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Chettinad Prawn Masala

Spray oil or Rapeseed oil • cardamom pods, crushed, black seeds removed • fennel seeds • large pinches curry leaves • medium sized onions, finely chopped • medium tomatoes, finely chopped • ginger / garlic paste (pound together equal quantities of fresh garlic and ginger - freezes well in an ice cube tray) • salt or to taste • prawns, deveined • Coriander leaves, finely chopped • Masala blend: 1 tsp ground Black Pepper 1 tsp Chilli powder 1/2 tsp ground Turmeric 1/2 tsp ground Cinnamon 1 tsp ground Coriander
- Around 15 mins
- 2 servings
Sonia Duthie

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21st Century Potato Pie

Potatoes, peeled and cut into 1 inch dice, enough for however many of you are eating • Onion, chopped • Chorizo, paper skin removed (run a knife along it and run under a running tap to make it easier to remove) • Paprika • Black Pepper • Cheddar Cheese, grated • Rapeseed oil
Sonia Duthie

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Pecan and Chestnut Cream Cake

Creme de Marron / Chestnut Cream • Eggs, separated • Softened butter • Caster sugar • self raising flour • baking powder • Greek Style yoghurt • Pecan, toasted and chopped into smallish pieces - reserve a few of the best for decoration
Sonia Duthie

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Carrot and Coriander Soup #eattherainbow

couple of handfuls of peeled and chopped carrots • diced onion • peeled and chopped potato • Ground coriander • a bunch fresh coriander, finely chopped • Approx 1.5 pt hot stock (veg or chicken) • Salt and white pepper • Cream to garnish if liked
Sonia Duthie

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Stilton and Broccoli flanChorizo Char-grilled red pepper flan #baking

Pastry: • Plain flour • fat (half and half Chilled Lard and Butter cut into small pieces) • Chilled water to bind • Broccoli and Stilton filling: • broccoli florets cut into small pieces and blanched • Approx 50g Stilton Crumbled • Chorizo and Red Pepper filling: • a finely diced onion sautéd • Finely diced thumb sized piece of chorizo until soft and lightly browned • Finely diced half a red pepper from a jar of chargrilled peppers • Custard: •
Sonia Duthie

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Muesli Flapjacks

butter • soft dark brown sugar (or other sugar you have) • golden syrup • muesli (I used a nutty one) • mixed seeds (opt)
- 20 mins
- 16 pieces
Sonia Duthie

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Mashed swede

Swede • Butter • Seasoning • Nutmeg
Sonia Duthie

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Cranberry and Clementine Sauce

cranberries • Parred rind of a firm clementine • Caster sugar, approx. 3 tbsp or to taste (I like this sauce quite sharp) • Cinnamon bark or stick • couple of punches of Allspice
- 15 minutes
- 1 portion
Sonia Duthie

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Sausage rolls with Herb and Paprika Shortcrust pastry #christmasgift

sausages, I used Heck 97% pork, skins removed • plain flour • cold butter cut into cubes • cold lard cut into cubes • Chilled water • Salt, approx quarter • Mixed herbs - a pinch or two • Paprika - a pinch or two • egg yolk mixed with 1 tsp cold water • Water to seal pastry edges
Sonia Duthie

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‘Fridge raid “Mother Hubbard” style Tortilla stack #baking #fridgeforager

wheat tortillas • pepperoni • Roasted red pepper from a jar of peppers, chopped • Red pesto • Grated mozzarella • Spring onions, sliced • Olives, broken up • Butter • Parmesan
Sonia Duthie

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Free-from Pineapple Upside-down cakes #baking

GF self-raising flour with a pinch of Xanthan gum and baking powder • dairy free marg (Vitalite) • caster sugar • egg replacer whisked up to soft peaks with 4 tbsps water • Pineapple and the juice
Sonia Duthie

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Individual Free-from Chocolate cake #MyCookbook

Equivalent 2 eggs of egg replacer plus water for blending • self raising GF flour, I use Doves • cocoa powder plus extra for dusting • Large pinch xanthan gum • Large pinch GF baking powder • Vitalite plus extra for greasing • caster sugar • Soya yoghurt as needed, approx
- 1 serving
Sonia Duthie

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Sardine “Puttanesca” #mycookbook

Spaghetti or Linguine 75g pp • sardines pp chopped up • chopped tomatoes • Onion, diced finely • Garlic, crushed • capers • black olives crumbled • chilli, sliced • Black pepper • Lemon to serve
- 2 servings
Sonia Duthie

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Veggie Dhall #mycookbook

Lentil, drained and rinsed • Chick Peas, drained and rinsed • chopped tomatoes • coconut milk • each Cumin, coriander, curry powder • each Chilli flakes, Fenugreek powder, Tumeric (optional if you don’t have these) • Onion, chopped • Garlic, crushed as much as you like • Defrosted Frozen cubes or a couple of handfuls of leaf spinach • Oil

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