A quick and easy recipe this one that can be adapted into other things, served as a starter or just as a quick snack. Use all oil or vegan marge to make it vegan.
For 2 portions you need:
250g mushrooms
2 tbsp butter
1 tbsp oil
3 cloves garlic, crushed
handful chopped chives and parsley
salt and pepper
Heat the butter and oil in a pan. Add the mushrooms and cook, gently, for about 10 mins till the juices have run out. Add the garlic and seasoning and cook for a further 5-10 mins. Serve with lashings of crusty bread, topped with the chives and parsley.
Friday 30 April 2010
Monday 26 April 2010
Watercress Soup (v)
This is a vibrant green colour (known in our house as green soup for obvious reasons) with a delicate flavour of watercress. I like it hot, though you can also serve it cold too if you fancied.
For 4-6 portions you need:
700g potatoes suitable for baking/mashing
1.5 litres veg stock
2 bags/bunches watercress
2 onions, chopped
2 tbsp butter/oil
Begin by frying the onions in the butter/oil for a few mins. Then add the peeled and chopped potatoes. Cover with the stock and cook for about 15 mins till the potatoes are tender. Turn off the heat and add the watercress. Blitz and season. Gently reheat, adding some more stock or soya milk if it's too thick. Serve with crusty bread. Yummy.
For 4-6 portions you need:
700g potatoes suitable for baking/mashing
1.5 litres veg stock
2 bags/bunches watercress
2 onions, chopped
2 tbsp butter/oil
Begin by frying the onions in the butter/oil for a few mins. Then add the peeled and chopped potatoes. Cover with the stock and cook for about 15 mins till the potatoes are tender. Turn off the heat and add the watercress. Blitz and season. Gently reheat, adding some more stock or soya milk if it's too thick. Serve with crusty bread. Yummy.
Sweet Potato, Onion and Sweetcorn Bhajis
A variation on the basic onion bhaji really, and there are infinite ways you can create different versions. This recipe reflects the ingrediants we had lying around at home yesterday. And they are pretty delicious :)
For about 20 bhajis you need:
8oz sifted gram flour
1 tsp baking powder
1 tsp tumeric
1 tbsp garam masala
1 tsp chilli flakes
1/2 cup chopped corriander
1 sweet potatoe, peeled and coarsley grated
1 tin sweetcorn, drained
3 large onions, shredded
salt and pepper
oil for deep frying
Begin by placing all the dry ingredients in a bowl. Add enough warm water to make a thick-ish batter (think yougurt). Then add the veggies and mix well. Heat oil in a wok till hot and fry spoonfuls of the bhaji mix. Turn over half way and cook till golden brown. Serve with chutney and salad. Yummy hot and cold!
For about 20 bhajis you need:
8oz sifted gram flour
1 tsp baking powder
1 tsp tumeric
1 tbsp garam masala
1 tsp chilli flakes
1/2 cup chopped corriander
1 sweet potatoe, peeled and coarsley grated
1 tin sweetcorn, drained
3 large onions, shredded
salt and pepper
oil for deep frying
Begin by placing all the dry ingredients in a bowl. Add enough warm water to make a thick-ish batter (think yougurt). Then add the veggies and mix well. Heat oil in a wok till hot and fry spoonfuls of the bhaji mix. Turn over half way and cook till golden brown. Serve with chutney and salad. Yummy hot and cold!
Sunday 25 April 2010
Summer Fruit Compote
This sauce goes well with loads of different things: melon; pancakes; cheesecake; ice cream yada yada yada. Make some up and it'll last in the fridge for a good 5 days, assuming you don't scoff it all before then!
Take 1 pack frozen summer fruits, add 3 heaped tbsp icing sugar and heat gently till the sugar has dissolved and some of the fruit has started to break up. Leave to cool and serve as you wish. Add some more sugar to taste if you wish, depending on how you are serving it.
Take 1 pack frozen summer fruits, add 3 heaped tbsp icing sugar and heat gently till the sugar has dissolved and some of the fruit has started to break up. Leave to cool and serve as you wish. Add some more sugar to taste if you wish, depending on how you are serving it.
New York Cheesecake
Well vanilla cheesecake that's baked at any rate. Not sure how big apple it really it. But it is utterly delish.
For 12 meagre or 8 more generous slices you need:
23cm springform tin; baking paper
200g ginger nuts
70g butter, melted
800g cream cheese
4 eggs
200g vanilla sugar
1 tsp vanilla paste
1 tsp vanilla extract
Begin by smashing the biscuits to teeny tiny pieces in a food processor. Then add the melted butter and mix well. Press into the lined tin and chill. Meanwhile place the cream cheese, eggs, sugar and vanilla into a bowl and mix thoroughly, taking care not to overbeat. Pour into the tin and bake at 130 degrees for 45-60 mins. It should still have a wobble in the middle when cooked and will firm up once chilled. Leave to cool and then chill overnight. It's nice on its own but it's also nice with a fruit compote with it too.
For 12 meagre or 8 more generous slices you need:
23cm springform tin; baking paper
200g ginger nuts
70g butter, melted
800g cream cheese
4 eggs
200g vanilla sugar
1 tsp vanilla paste
1 tsp vanilla extract
Begin by smashing the biscuits to teeny tiny pieces in a food processor. Then add the melted butter and mix well. Press into the lined tin and chill. Meanwhile place the cream cheese, eggs, sugar and vanilla into a bowl and mix thoroughly, taking care not to overbeat. Pour into the tin and bake at 130 degrees for 45-60 mins. It should still have a wobble in the middle when cooked and will firm up once chilled. Leave to cool and then chill overnight. It's nice on its own but it's also nice with a fruit compote with it too.
Saturday 24 April 2010
Quick Coleslaw
This is not an authentic recipe, but it's a quick one that's dead easy to throw together, especially if you have a food processor :)
For 6-8 servings you need:
1/2 white cabbage
1 large onion
2 carrots, peeled
Mayonnaise
Grate the carrots and then shred the onions and cabbage. Season. Add enough mayonnaise to make it how you like it. Scoff. I told you it was easy :P
For 6-8 servings you need:
1/2 white cabbage
1 large onion
2 carrots, peeled
Mayonnaise
Grate the carrots and then shred the onions and cabbage. Season. Add enough mayonnaise to make it how you like it. Scoff. I told you it was easy :P
Cheese and Onion Filled Potatoes
I adore these but they are a bit faffy to make. For that reason I usually make at least double the recipe and freeze the other half. They make a great side dish or a light lunch with beans or coleslaw and salad.
For each about 8 servings you need:
6-8 baking potatoes
2 onions, chopped
1 cup grated cheese
salt and pepper
Prick the potatoes all over and nuke till soft. Meanwhile saute the onion in a little oil till tender and sweet. Cut the potatoes in half and then scoop out the middles into a bowl. Add the cooked onions, cheese and seasoning and mix well. Scoop back into the hollows and then bake in a hot oven for about 20 mins till crispy on top. Yum.
For each about 8 servings you need:
6-8 baking potatoes
2 onions, chopped
1 cup grated cheese
salt and pepper
Prick the potatoes all over and nuke till soft. Meanwhile saute the onion in a little oil till tender and sweet. Cut the potatoes in half and then scoop out the middles into a bowl. Add the cooked onions, cheese and seasoning and mix well. Scoop back into the hollows and then bake in a hot oven for about 20 mins till crispy on top. Yum.
Buttercream Icing
This is another easy recipe to remember as it's a ratio of 1:2. For enough buttercream to fill and cover the birthday cake recipe you need:
3oz very soft butter
6oz icing sugar
1-2 tbsp milk
1 tsp vanilla extract
Beat everything together till light and fluffy. Use as you wish!
3oz very soft butter
6oz icing sugar
1-2 tbsp milk
1 tsp vanilla extract
Beat everything together till light and fluffy. Use as you wish!
Birthday Cake
I always use the same recipe for birthday cake and scale up or down depending on how much cake is needed. This recipe is a classic victoria sponge one, and is best carved/cut the day after baking, or once it's been frozen and defrosted. But it's equally good the same day, just a little more crumbly!
The basic rule is equal quantities self raising flour, butter and caster sugar with half the amount of eggs e.g. 8oz flour = 4 eggs and so on.
For a cake that serves 10-14 people you need:
6 oz self raising flour
6 oz vanilla caster sugar
6 oz soft butter (don't use margarine as it mings in a cake!)
3 eggs
1 tsp vanilla extract
2-3 tbsp milk
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each one. Sift in the flour, vanilla and 2 tbsp milk and beat till combined. Add a little extra milk if needed.
Scrape the mixture into a lined baking tin and bake at 150 degrees for about 30 mins till risen, golden and totally cooked. Leave to cool for a couple of hours before filling and covering as you wish. Happy Birthday!
The basic rule is equal quantities self raising flour, butter and caster sugar with half the amount of eggs e.g. 8oz flour = 4 eggs and so on.
For a cake that serves 10-14 people you need:
6 oz self raising flour
6 oz vanilla caster sugar
6 oz soft butter (don't use margarine as it mings in a cake!)
3 eggs
1 tsp vanilla extract
2-3 tbsp milk
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each one. Sift in the flour, vanilla and 2 tbsp milk and beat till combined. Add a little extra milk if needed.
Scrape the mixture into a lined baking tin and bake at 150 degrees for about 30 mins till risen, golden and totally cooked. Leave to cool for a couple of hours before filling and covering as you wish. Happy Birthday!
Monday 19 April 2010
Crunchy Vegetable Noodles with Spicy Peanut Sauce
This is based on Nigella's recipe for peanut sesame noodles in Nigella Express. It's a fab lunch dish which is filling, reasonably healthy and quick to prepare.
For 2 generous lunch portions you need:
2 blocks medium egg noodles (use rice noodles or soba noodles for a vegan version)
assorted raw veggies - I used red cabbage, grated carrot, spring onions, raw cauliflower, spring onions
1 chilli, finely chopped
handful fresh mint, chopped
juice 1 lime
Sauce:
4 tbsp peanut butter
1 tbsp sesame oil
2 tbsp soya sauce
2 tbsp pad thai sauce (or use sweet chilli sauce)
150ml water
Heat the sauce ingredients gently till combined. Meanwhile finely shred the veggies and cook the noodles. Place everything in a large mixing bowl and mix well. Pack into tubs and stun and amaze your work colleagues with such a delicious lunch :)
For 2 generous lunch portions you need:
2 blocks medium egg noodles (use rice noodles or soba noodles for a vegan version)
assorted raw veggies - I used red cabbage, grated carrot, spring onions, raw cauliflower, spring onions
1 chilli, finely chopped
handful fresh mint, chopped
juice 1 lime
Sauce:
4 tbsp peanut butter
1 tbsp sesame oil
2 tbsp soya sauce
2 tbsp pad thai sauce (or use sweet chilli sauce)
150ml water
Heat the sauce ingredients gently till combined. Meanwhile finely shred the veggies and cook the noodles. Place everything in a large mixing bowl and mix well. Pack into tubs and stun and amaze your work colleagues with such a delicious lunch :)
Sunday 18 April 2010
Sweet Potato and Coconut Soup (v)
This is from French Polynesia apparently. It smelt very strange whilst it was cooking but actually tasted suprisingly good. It's a quick and healthy recipe that can easily be thrown together after work.
For 4 portions you need:
750g sweet potatoes, diced
2 medium onions, chopped
3 cloves garlic, whole
1/2 tsp each of cinnamon, paprika, nutmeg, cayenne, ground black pepper
handful chopped coriander
600ml veg stock
can coconut milk
oil
Begin by frying the onion in 1 tbsp oil. After about 5 mins add the spices and garlic. Then add the sweet potatoes, coconut milk and stock. Bring to the boil and then simmer for 15-20 mins till the potatoes are cooked. Blend till smooth, reheat and serve garnished with the coriander. Some crusty french bread is good with it too.
For 4 portions you need:
750g sweet potatoes, diced
2 medium onions, chopped
3 cloves garlic, whole
1/2 tsp each of cinnamon, paprika, nutmeg, cayenne, ground black pepper
handful chopped coriander
600ml veg stock
can coconut milk
oil
Begin by frying the onion in 1 tbsp oil. After about 5 mins add the spices and garlic. Then add the sweet potatoes, coconut milk and stock. Bring to the boil and then simmer for 15-20 mins till the potatoes are cooked. Blend till smooth, reheat and serve garnished with the coriander. Some crusty french bread is good with it too.
Guacamole (v)
Yummy, creamy, green gunk! L told me today he wouldn't eat anything beginning with 'gwa' so he missed out on this luscious dip! I like mine sort of chunky, but you could blend it all for a smoother dip, or leave it all chopped for a rougher one. Either way it's great with tortilla chips!
For 4 portions you need:
4 avocados, halved, stoned and roughly chopped
2 tomatoes, pulverised in a food processor
1 chilli, blitzed (with the toms)
1 red onion, diced
juice 1 lime
salt
Mix everything together, blitzing half of the mix if you want a smoother texture. Scoff. Dead easy!
For 4 portions you need:
4 avocados, halved, stoned and roughly chopped
2 tomatoes, pulverised in a food processor
1 chilli, blitzed (with the toms)
1 red onion, diced
juice 1 lime
salt
Mix everything together, blitzing half of the mix if you want a smoother texture. Scoff. Dead easy!
Quesadillas
There are infinite variations on what you can put in to these, this is just one suggestion. They're a fab snack, quick lunch or a side with other Mexican food.
For each quesadilla you need:
1 tortilla
1/4 cup grated cheddar
1 sliced spring onion.
Heat a large frying pan and place the tortilla on it. Sprinkle the cheddar over the surface of the tortilla and add the onion to one half. Heat. Fold in half to make a semi circle and then flip over. Serve cut into wedges. They're nice cold too!
For each quesadilla you need:
1 tortilla
1/4 cup grated cheddar
1 sliced spring onion.
Heat a large frying pan and place the tortilla on it. Sprinkle the cheddar over the surface of the tortilla and add the onion to one half. Heat. Fold in half to make a semi circle and then flip over. Serve cut into wedges. They're nice cold too!
Beans in Beer aka Frijoles Borrachos (v)
Fiesta baby! Today we had a Mexican feast, partly due to the surfeit of avocados in the fruit bowl that ripened together and partly due to watching Mark Beaumont Cycling the Americas where it looked like he'd had some yumsome food in central and south america. This recipe, for beans cooked in beer, is an adaptation of a Celia Brookes-Brown recipe.
For 2-3 portions you need:
2 large onions, chopped
1 red chilli, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1/2 can chopped toms
1 can canolleni beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 bottle corona beer
juice 1/2 lime
salt and pepper
1 tsp sugar
large handful chopped coriander
olive oil
Begin by sauteeing the onions in 2 tbsp oil till translucent. Then add the chilli, cumin and garlic. Fry for a further 5 mins or so. Then add the beans, toms, beer, seasoning and sugar. Bring to the boil and simmer over a medium heat till the sauce is reduced by about half. Reduce the heat and keep warm till you're ready to serve. They're nice with quesadillas and sour cream. Omit the dairy to keep it vegan.
For 2-3 portions you need:
2 large onions, chopped
1 red chilli, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1/2 can chopped toms
1 can canolleni beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 bottle corona beer
juice 1/2 lime
salt and pepper
1 tsp sugar
large handful chopped coriander
olive oil
Begin by sauteeing the onions in 2 tbsp oil till translucent. Then add the chilli, cumin and garlic. Fry for a further 5 mins or so. Then add the beans, toms, beer, seasoning and sugar. Bring to the boil and simmer over a medium heat till the sauce is reduced by about half. Reduce the heat and keep warm till you're ready to serve. They're nice with quesadillas and sour cream. Omit the dairy to keep it vegan.
Saturday 17 April 2010
Butternut and Rosemary 'Pizza' with Feta
This is an adaptation of a Good Food recipe, which uses naan bread for speed so is a quick after work dinner.
For 4 portions you need:
4 naan breads (I like the round ones from M&S or Waitrose)
olive oil
1 butternut squash, cut into a small dice
2 red onions, sliced
3 sprigs rosemary, roughly chopped
2 tbsp balsamic vinegar
1/2 block feta (omit for a vegan version)
Roast the squash in the oven with the oil, onions, rosemary and half the balsamic. After about 20 mins, scatter the squash over the naans, season and add the feta. Bake in the oven for a further 10-15 mins till the feta is lightly browned and the squash and onions are caramelised. Drizzle over the remaining balsmaic before serving with a green salad. Delicious!
For 4 portions you need:
4 naan breads (I like the round ones from M&S or Waitrose)
olive oil
1 butternut squash, cut into a small dice
2 red onions, sliced
3 sprigs rosemary, roughly chopped
2 tbsp balsamic vinegar
1/2 block feta (omit for a vegan version)
Roast the squash in the oven with the oil, onions, rosemary and half the balsamic. After about 20 mins, scatter the squash over the naans, season and add the feta. Bake in the oven for a further 10-15 mins till the feta is lightly browned and the squash and onions are caramelised. Drizzle over the remaining balsmaic before serving with a green salad. Delicious!
Lazy Noodle Stir Fry
I have to say, I don't usually just cook packets of stuff. Honest. But Tescraps had an offer on ready prepared stirfry veg, and it was silly not to buy the other two bags when getting some beansprouts for another recipe. So here's another stupidly quick and easy after dinner recipe...
For 3-4 portions you need:
3 blocks sharwoods medium egg noodles
1 packet stir fry sauce (I used Blue Dragon Hoi Sin and Garlic)
1 pack ready prepared stir fry veggies
1 pack marinated tofu
1 tsp sesame oil
1 tbsp soya sauce
Cook the noodles in boiling water for 4 mins. Drain and toss through with sesame oil and soya sauce. Meanwhile stir fry the veggies and tofu in a wok, adding the sauce after 30 secs. Cover with a lid (add some extra water if you need to) and steam the veggies for about 4 mins. Serve the veg piled onto beds of noodles topped with extra toasted sesame seeds if you fancy. Try not to dribble too much sauce down your chin as you scoff...
For 3-4 portions you need:
3 blocks sharwoods medium egg noodles
1 packet stir fry sauce (I used Blue Dragon Hoi Sin and Garlic)
1 pack ready prepared stir fry veggies
1 pack marinated tofu
1 tsp sesame oil
1 tbsp soya sauce
Cook the noodles in boiling water for 4 mins. Drain and toss through with sesame oil and soya sauce. Meanwhile stir fry the veggies and tofu in a wok, adding the sauce after 30 secs. Cover with a lid (add some extra water if you need to) and steam the veggies for about 4 mins. Serve the veg piled onto beds of noodles topped with extra toasted sesame seeds if you fancy. Try not to dribble too much sauce down your chin as you scoff...
Thursday 15 April 2010
Rasmalai
We all *adore* this traditional Indian dessert, and with good reason! The perfumed milk is delicious, as are the spongy, slightly dense, dumplings floating in it. This version uses a packet from an Indian grocers but you can also make it with ricotta. Both taste good but are very different.
For 4-6 portions you need:
1 pack rasmalai mix
1.5 litres milk
250g vanilla sugar
1 tsp vanilla paste
3 tsp rose water
Make the rasmalai dumplings as per the instructions (basically mix the dry ingredients with 1 egg and 2 tbsp oil, form into small balls). Heat the milk, sugar, vanilla and rose water until boiling and the sugar has dissolved. Add the dumplings and poach lightly for 5 mins. Leave to cool (if you can) and then eat. And eat. And eat...!
For 4-6 portions you need:
1 pack rasmalai mix
1.5 litres milk
250g vanilla sugar
1 tsp vanilla paste
3 tsp rose water
Make the rasmalai dumplings as per the instructions (basically mix the dry ingredients with 1 egg and 2 tbsp oil, form into small balls). Heat the milk, sugar, vanilla and rose water until boiling and the sugar has dissolved. Add the dumplings and poach lightly for 5 mins. Leave to cool (if you can) and then eat. And eat. And eat...!
Cheats Pad Thai
It's Thai New Year, and given that my sister lives in Thaliand I made a token attempt at celebrating it tonight! Given that it's a work day tho, it's a quick and dirty cheats version. Doesn't mean it didn't taste nice tho ;-)
For 2 portions you need:
1 pack ready for wok rice noodles
1 pack stir fry vegetables
1 tbsp oil
2 eggs, lightly beaten
6 tbsp pad thai sauce
soya sauce to serve
Lightly scramble the eggs in a pan. Set aside. Heat the oil in a wok and stir fry the veggies. Add the noodles and sauce with a splash of water if needed to loosen the sauce. Cook thoroughly but quickly, adding the eggs right at the end. Serve with some soya sauce to taste. Enjoy the Songkran Festival!
For 2 portions you need:
1 pack ready for wok rice noodles
1 pack stir fry vegetables
1 tbsp oil
2 eggs, lightly beaten
6 tbsp pad thai sauce
soya sauce to serve
Lightly scramble the eggs in a pan. Set aside. Heat the oil in a wok and stir fry the veggies. Add the noodles and sauce with a splash of water if needed to loosen the sauce. Cook thoroughly but quickly, adding the eggs right at the end. Serve with some soya sauce to taste. Enjoy the Songkran Festival!
Saturday 10 April 2010
Summer Fruit Cobbler (v)
I always keep some frozen fruits in the freezer for puddings, smoothies and muffins. At this time of year the frozen fruits are much better value and have fewer food miles/carbon from hothouses but taste just as good, especially when cooked. This is a dead simple recipe but tastes divine, especially with some ice cream or clotted cream if you're feeling indulgent. You can make it vegan by using vegan marge and soya milk and serving with swedish glace.
For 4-6 portions you need:
800g fruit (I used british garden fruits and cherries)
85g vanilla sugar
1 tbsp plain flour
Topping:
100g plain flour
50g ground almonds
85g vanilla sugar
1 tsp baking powder
50g butter/soya marge
75ml milk plus a little extra for brushing before baking
1 tsp vanilla extract
25g flaked almonds
Toss the fruit, sugar and flour together before tumbling into a baking dish.
Blitz the butter, baking powder, sugar, almonds and flour together till mixed and then drizzle in the milk till just combined. Knead together lightly then roll out and cut into about 12 pieces. Lay the scones on top of the fruit and brush with the left over milk. Bake at 180 degrees for about 35 mins till bubbling, golden and aromatic. Scoff. Repeat.
For 4-6 portions you need:
800g fruit (I used british garden fruits and cherries)
85g vanilla sugar
1 tbsp plain flour
Topping:
100g plain flour
50g ground almonds
85g vanilla sugar
1 tsp baking powder
50g butter/soya marge
75ml milk plus a little extra for brushing before baking
1 tsp vanilla extract
25g flaked almonds
Toss the fruit, sugar and flour together before tumbling into a baking dish.
Blitz the butter, baking powder, sugar, almonds and flour together till mixed and then drizzle in the milk till just combined. Knead together lightly then roll out and cut into about 12 pieces. Lay the scones on top of the fruit and brush with the left over milk. Bake at 180 degrees for about 35 mins till bubbling, golden and aromatic. Scoff. Repeat.
Pseudo Gado Salad
I adore Gado Gado and this is a cheat's version. Not that authentic, but scrummy none the less and very easy to throw together after work for a healthy feast.
For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu
For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk
Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.
Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.
For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu
For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk
Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.
Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.
Lemon Paneer Kebabs (v)
You can use quorn or paneer or tofu for this depending on what you fancy. If you use tofu, use soya yogurt tho to make it vegan (or else frankly what's the point as the paneer/quorn have a nicer texture imho!).
For 2 portions you need:
100g thin natural yogurt
1 lemon - cut in half and squeeze half, cut the other half into wedges
1/2 tsp each of ground coriander, cumin and chilli
1 block paneer cubed, 1 pack tofu cubed or 1 pack quorn fillets, defrosted and cut into chunks
lettuce, shredded
alfafa
handful mint and coriander, roughly chopped
flatbreads/roti to serve
In a bowl mix together the yogurt, lemon and spices. Season. Leave half in a bowl and use the other half to coat the protein of choice. Leave to marinade for about 30 mins.
Place the marinaded protein onto a shallow baking tray and grill for about 4 mins, turning to stop it from burning. You can also bake this in the oven at 180 degrees for about 20 mins.
Serve piled onto the breads, topped with lettuce, herbs and some more of the reserved marinade.
For 2 portions you need:
100g thin natural yogurt
1 lemon - cut in half and squeeze half, cut the other half into wedges
1/2 tsp each of ground coriander, cumin and chilli
1 block paneer cubed, 1 pack tofu cubed or 1 pack quorn fillets, defrosted and cut into chunks
lettuce, shredded
alfafa
handful mint and coriander, roughly chopped
flatbreads/roti to serve
In a bowl mix together the yogurt, lemon and spices. Season. Leave half in a bowl and use the other half to coat the protein of choice. Leave to marinade for about 30 mins.
Place the marinaded protein onto a shallow baking tray and grill for about 4 mins, turning to stop it from burning. You can also bake this in the oven at 180 degrees for about 20 mins.
Serve piled onto the breads, topped with lettuce, herbs and some more of the reserved marinade.
Friday 9 April 2010
The *Perfect* Soya Latte (v)
OK OK this is a non recipe but remember what I've said before, this is a blog to teach my son as well as to record what we eat/experiment with. And I hope therefore that by writing this down both my husband and son can learn how to make me happy through the medium of coffee...!!
For one steaming and gorgeous mug you need:
125ml soya milk, preferably Alpro fresh soya milk
200ml fresh, strong coffee. Preferably Monsooned Malabar. Made from freshly ground beans in a french press.
2 tsp vanilla caster sugar
Chocolate dust to serve
Nutmeg
A mug of sufficient capacity, preferably with a wide diameter
Place the sugar and milk into a mug and nuke on high for 1 minute. Make the coffee. Froth the milk with an aerolatte for about 30 seconds till foamy. Pour in the coffee, into the middle of the foam. Gently stir to mix. Check it hasn't split (if it has swear profusely, chuck away and start again...). Top up to the brim with coffee. Dust with chocolate powder and add a smidgen of freshly grated nutmeg. Serve to me on a silver tray on bended knee. Retire gracefully and leave me in a-b-s-o-l-u-t-e silence whilst I enjoy.
For one steaming and gorgeous mug you need:
125ml soya milk, preferably Alpro fresh soya milk
200ml fresh, strong coffee. Preferably Monsooned Malabar. Made from freshly ground beans in a french press.
2 tsp vanilla caster sugar
Chocolate dust to serve
Nutmeg
A mug of sufficient capacity, preferably with a wide diameter
Place the sugar and milk into a mug and nuke on high for 1 minute. Make the coffee. Froth the milk with an aerolatte for about 30 seconds till foamy. Pour in the coffee, into the middle of the foam. Gently stir to mix. Check it hasn't split (if it has swear profusely, chuck away and start again...). Top up to the brim with coffee. Dust with chocolate powder and add a smidgen of freshly grated nutmeg. Serve to me on a silver tray on bended knee. Retire gracefully and leave me in a-b-s-o-l-u-t-e silence whilst I enjoy.
Potato Mamoosa (Spicy Scrambled Eggs with Potatoes and Tomatoes)
I love love love Indian flavours with eggs and this is a favourite recipe of mine. It's a cinch to prepare and is great as an alternative brunch at the weekend. If you're vegan simply substitute the eggs for some silken tofu and 'scramble' as normal.
For 4 portions you need:
2 tsbp oil
2 chillies, chopped
1 tsp tumeric (a little more if using tofu)
1 red onion, chopped
500g waxy potatoes, diced
2 medium tomatoes, chopped
4 eggs, beaten
handful coriander leaves, chopped
Begin by par boiling the potatoes in water for about 5-8 mins till tender. Meanwhile heat the oil in a pan and add the chillies and tumeric and then the onion. Cook for 4-5 mins. Add the drained potatoes and cook for about 5 mins. Then add the tomatoes and cook for a further 10 mins. Add the eggs and scramble gently for about 4 mins. Season and serve topped with the coriander. It's delish with rotis or naan.
For 4 portions you need:
2 tsbp oil
2 chillies, chopped
1 tsp tumeric (a little more if using tofu)
1 red onion, chopped
500g waxy potatoes, diced
2 medium tomatoes, chopped
4 eggs, beaten
handful coriander leaves, chopped
Begin by par boiling the potatoes in water for about 5-8 mins till tender. Meanwhile heat the oil in a pan and add the chillies and tumeric and then the onion. Cook for 4-5 mins. Add the drained potatoes and cook for about 5 mins. Then add the tomatoes and cook for a further 10 mins. Add the eggs and scramble gently for about 4 mins. Season and serve topped with the coriander. It's delish with rotis or naan.
Spiced Quinoa with Almonds and Feta
Another @bbcgoodfood recipe. This is lush for lunches as it's great made ahead and left to develop. It keeps for a couple of days.
For 4 portions you need:
1 tbsp olive oil
1 tsp ground coriander
1/2 tsp tumeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta, crumbled
handful parsley, chopped
juice 1/2 lemon.
600ml stock
Heat the oil in a pan and add the spices. Heat gently. Add the quinoa and toast till it pops. Add the stock, bring to the boil and cover. Simmer for about 10 mins till the quinoa has cooked. Leave to steam for another 30 mins or so. Stir through the parsley, feta and almonds.
For 4 portions you need:
1 tbsp olive oil
1 tsp ground coriander
1/2 tsp tumeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta, crumbled
handful parsley, chopped
juice 1/2 lemon.
600ml stock
Heat the oil in a pan and add the spices. Heat gently. Add the quinoa and toast till it pops. Add the stock, bring to the boil and cover. Simmer for about 10 mins till the quinoa has cooked. Leave to steam for another 30 mins or so. Stir through the parsley, feta and almonds.
Pasta with Creamy Tomatoes and Spinach
This is an @bbcgoodfood recipe where I have switched the suggested gnocchi for pasta. It'd be good with ramps or wild garlic too instead of the spinach.
For 4 portions you need:
1 tbsp olive oil
2 garlic cloves, crushed
1 can chopped toms (it's very nice with a can of cherry toms)
400g pasta
1/2 tub mascapone
handful basil leaves
200g pack baby spinach
Parmesan shavings to serve
Begin by cooking the pasta. Meanwhile saute the garlic in the oil for a few mins and then add the toms. Add the mascapone and heat through. Add some seasoning, including sugar, to taste and then wilt in the spinach. Drain the pasta and mix with the sauce. Serve topped with basil and cheese. Yummy.
For 4 portions you need:
1 tbsp olive oil
2 garlic cloves, crushed
1 can chopped toms (it's very nice with a can of cherry toms)
400g pasta
1/2 tub mascapone
handful basil leaves
200g pack baby spinach
Parmesan shavings to serve
Begin by cooking the pasta. Meanwhile saute the garlic in the oil for a few mins and then add the toms. Add the mascapone and heat through. Add some seasoning, including sugar, to taste and then wilt in the spinach. Drain the pasta and mix with the sauce. Serve topped with basil and cheese. Yummy.
Rocky Road, Chocolate Fridge Cake...
Melted chocolate with stuff in it in other words! Have loads of variations for this, but will blog the one I made today as a starting point. The idea was to use up some of the Easter chocolate mountain. If you add fruit to chocolate it becomes healthy, right?!
For about 16 bars you need:
300g chocolate (that's 2 large cadburys eggs and half a bar of dark chocolate to you!)
125g butter
3 tbsp golden syrup
200g chocolate digestives
80g white chocolate chips
25g chopped crystalised ginger
25g chopped glace cherries
25g mini marshmallows
25g hazlenuts
Begin by melting the chocolate, butter and syrup in a double boiler. Crush the biscuits in a bowl with a rolling pin (you want shrapnel not powder) and chop the ginger and cherries. Pour half the melted chocolate mixture on to the biscuits and fruit. Mix well. Pour into a swiss roll tin lined with cling film. Top with the hazelnuts and marshmallows and then pour over the remaining chocolate. Cover with clingfilm and chill for a couple of hours.
For about 16 bars you need:
300g chocolate (that's 2 large cadburys eggs and half a bar of dark chocolate to you!)
125g butter
3 tbsp golden syrup
200g chocolate digestives
80g white chocolate chips
25g chopped crystalised ginger
25g chopped glace cherries
25g mini marshmallows
25g hazlenuts
Begin by melting the chocolate, butter and syrup in a double boiler. Crush the biscuits in a bowl with a rolling pin (you want shrapnel not powder) and chop the ginger and cherries. Pour half the melted chocolate mixture on to the biscuits and fruit. Mix well. Pour into a swiss roll tin lined with cling film. Top with the hazelnuts and marshmallows and then pour over the remaining chocolate. Cover with clingfilm and chill for a couple of hours.
Thursday 8 April 2010
Breakfast Cherry and Vanilla Muffins
One of the best things about being on leave at home is that I can pretend every day is a weekend day and that means loads and loads of *baking* (Becka does a happy dance). I fancied something different for breakfast today but didn't fancy the washing up that accompanies a fry up or fecking pancakes. Again! So I decided to make some muffins as according to Celia Brooks Brown "nothing beats a batch of home-bakes muffins". They're in the oven as I blog so I can't deny or confirm that fact. Yet. This is a variation of her muffins recipe from New Vegetarian.
For about 10 muffins you need:
2 cups plain flour
6 tbsp oil
2 eggs
1/2 cup yogurt (use a runny one not the 0% total I used as it's too thick)
1/2 cup milk (as yogurt was too thick)
1 cup vanilla sugar
1 1/2 cups frozen cherries
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
Lob everything into a bowl and mix lightly. Scrape into muffin cases and bake at 180 degrees for about 20 mins till risen and golden brown. Enjoy with coffee and fresh OJ. Yum.
For about 10 muffins you need:
2 cups plain flour
6 tbsp oil
2 eggs
1/2 cup yogurt (use a runny one not the 0% total I used as it's too thick)
1/2 cup milk (as yogurt was too thick)
1 cup vanilla sugar
1 1/2 cups frozen cherries
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
Lob everything into a bowl and mix lightly. Scrape into muffin cases and bake at 180 degrees for about 20 mins till risen and golden brown. Enjoy with coffee and fresh OJ. Yum.
Wednesday 7 April 2010
Spiced Rice with Vegetables
I fancied a biryani tonight to go with the dhal, but couldn't find a suitable recipe. This is based on Linda McCartney's Vegetable Kichdi. It's nice with a sloppy curry e.g. wet dhal or a tomato based curry sauce.
For 4-6 portions you need:
225g basmati rice (I used brown but would recommend using white as the brown took f-o-r-e-v-e-r to cook...)
50g red lentils
2 large onions, chopped
4 cloves garlic, crushed
4 cardamon pods
4 peppercorns, crushed
1 tsp chillis
1 tsp tumeric
1 tsp cumin seeds
1/2 stick cinnamon
4 cloves
25g butter
2 tbsp oil
2 inch piece ginger, grated
1/2 head broccoli and cauliflower
1 sweet potato, diced
2 carrots, sliced
750ml stock
1/4 cup cashew nuts
Begin by frying the spices in the oil and butter. When aromatic add the onions and garlic and saute. Then add the rice and stock and carrots. Bring to the boil and simmer for 15 mins. Add the remaining vegetables and cook for a further 15-20 mins till the rice is done and the vegetables are tender. Serve topped with toasted cashew nuts and chopped corriander.
For 4-6 portions you need:
225g basmati rice (I used brown but would recommend using white as the brown took f-o-r-e-v-e-r to cook...)
50g red lentils
2 large onions, chopped
4 cloves garlic, crushed
4 cardamon pods
4 peppercorns, crushed
1 tsp chillis
1 tsp tumeric
1 tsp cumin seeds
1/2 stick cinnamon
4 cloves
25g butter
2 tbsp oil
2 inch piece ginger, grated
1/2 head broccoli and cauliflower
1 sweet potato, diced
2 carrots, sliced
750ml stock
1/4 cup cashew nuts
Begin by frying the spices in the oil and butter. When aromatic add the onions and garlic and saute. Then add the rice and stock and carrots. Bring to the boil and simmer for 15 mins. Add the remaining vegetables and cook for a further 15-20 mins till the rice is done and the vegetables are tender. Serve topped with toasted cashew nuts and chopped corriander.
Scones (for cream tea)
I love scones. I don't much like making them as I hate rubbing fat into flour but that's what a food processor is for... But I do like eating them slathered in clotted cream and homemade jam. And I wonder why I can never shift that last stone...
For about 12 scones you need:
225g self raising flour
1/4 tsp baking powder
1/2 tsp bicarb
50g butter (use vegan marge for vegan scones)
50g golden caster sugar
about 150ml milk (use soya milk for vegan scones)
1 tbsp lemon juice
Rub the fat into the flour using a food processor. Once combined add everything else apart from the milk. Blitz again to combine then drizzle in the milk with the motor running till it forms a dough. Remove from the bowl and roll into a thick circle. Cut out scones and place on a baking tray. Brush with egg wash/soya milk and bake for about 15 mins at 180 degrees till risen and golden. Serve with lashings of clotted cream and jam. Yum!
For about 12 scones you need:
225g self raising flour
1/4 tsp baking powder
1/2 tsp bicarb
50g butter (use vegan marge for vegan scones)
50g golden caster sugar
about 150ml milk (use soya milk for vegan scones)
1 tbsp lemon juice
Rub the fat into the flour using a food processor. Once combined add everything else apart from the milk. Blitz again to combine then drizzle in the milk with the motor running till it forms a dough. Remove from the bowl and roll into a thick circle. Cut out scones and place on a baking tray. Brush with egg wash/soya milk and bake for about 15 mins at 180 degrees till risen and golden. Serve with lashings of clotted cream and jam. Yum!
Strawberry Jam
Memories of summer this one. And a reminder that the last jar of homegrown, homemade jam needs to be eaten. I don't think anything can replace the deep joy of eating a jar of runny (it has to be french style and runny imho) homemade strawberry jam made with homegrown strawberries. A true memory of the summer.
For about 4 1/2 jars you need:
1 kg jam sugar
juice 1 lemon
2 kg strawberries
Begin by mascerating the strawberries in the juice and sugar. Place everything in a preserving pan and leave, overnight, for the juices to flow. The next day heat very gently till all the sugar has dissolved. Once this has happened bring to the boil and boil rapidly for 5 mins. Test for the set (I keep saucers in the freezer and bring one our for each test. Turn off the heat and place a small amount of jam on the cold saucer. Leave for 30 seconds and then run the back of a spoon through it. If a skin forms and there's a clear trail it's ready to jar. If not, boil again for another few mins and keep testing for the set). Pour into sterilised jars and leave to cool. Try not to eat all the jars on the same day! Truly lovely with homemade scones and clotted cream. Even when it's freezing outside and pouring with rain, this is a little bit of summer on a plate :)
For about 4 1/2 jars you need:
1 kg jam sugar
juice 1 lemon
2 kg strawberries
Begin by mascerating the strawberries in the juice and sugar. Place everything in a preserving pan and leave, overnight, for the juices to flow. The next day heat very gently till all the sugar has dissolved. Once this has happened bring to the boil and boil rapidly for 5 mins. Test for the set (I keep saucers in the freezer and bring one our for each test. Turn off the heat and place a small amount of jam on the cold saucer. Leave for 30 seconds and then run the back of a spoon through it. If a skin forms and there's a clear trail it's ready to jar. If not, boil again for another few mins and keep testing for the set). Pour into sterilised jars and leave to cool. Try not to eat all the jars on the same day! Truly lovely with homemade scones and clotted cream. Even when it's freezing outside and pouring with rain, this is a little bit of summer on a plate :)
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