tag:blogger.com,1999:blog-61363473357918264852024-02-19T14:44:22.768+00:00Becka Eats (mainly...) VeggieA blog about eating and cake and baking and food in general. Veggie and vegan recipes mainly :) Written by a time pressed, full time working mum who refuses to use ready meals and has a fussy child to contend with too...Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.comBlogger730125tag:blogger.com,1999:blog-6136347335791826485.post-16844828473489995352015-06-19T12:04:00.003+01:002015-06-19T12:04:28.532+01:00Bye bye blogger...This blog is now defunct. Please visit <a href="http://beckaeats.wordpress.com/">http://beckaeats.wordpress.com</a> for recipes :)Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-27548401745772031502015-06-10T12:42:00.001+01:002015-06-10T12:42:43.535+01:00Vegetable Noodles<div class="WordSection1">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp2Ox45uSyNnFxxmE9nl3b0bfh7l41ltZbPx7CuFRo-YKWIuRVn7HwxMgJ-TvkURnXG6MD107uaqOE805oLjYThlWedFKeN0sZvbLL0kAZu9o47jrWOHMBY1ZAnZD9-4dAc5c6jtGVZE2/s1600/IMG_6190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp2Ox45uSyNnFxxmE9nl3b0bfh7l41ltZbPx7CuFRo-YKWIuRVn7HwxMgJ-TvkURnXG6MD107uaqOE805oLjYThlWedFKeN0sZvbLL0kAZu9o47jrWOHMBY1ZAnZD9-4dAc5c6jtGVZE2/s320/IMG_6190.JPG" width="240" /></a></div>
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This is a super doper quick but nutritious weekday meal that makes perfect cold leftovers for lunch the next day. Yum!<o:p></o:p></div>
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<b>For 4-6 portions you need</b><o:p></o:p></div>
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1 packet fine egg noodles<o:p></o:p></div>
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1 onion, sliced<o:p></o:p></div>
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1 carrot, sliced<o:p></o:p></div>
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1 red pepper, sliced into strips<o:p></o:p></div>
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½ cup frozen sweetcorn<o:p></o:p></div>
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½ cup frozen peas<o:p></o:p></div>
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1 packet quorn chicken style chunks<o:p></o:p></div>
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4 cloves garlic, sliced<o:p></o:p></div>
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1” fresh ginger, grated<o:p></o:p></div>
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½ cup soya sauce<o:p></o:p></div>
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1 tsp sugar<o:p></o:p></div>
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¼ cup water<o:p></o:p></div>
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1 tbsp oil<o:p></o:p></div>
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Begin by frying the onion and carrots in the oil for 2-3 mins. Add the quorn and cook for a further 3 mins. <o:p></o:p></div>
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Whilst these are cooking add the noodles to boiling water and cook for 2 mins (or as directed on the packet). Drain and refresh with cold water to prevent them over cooking and sticking.<o:p></o:p></div>
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Add the remaining vegetables to the pan and cook for 2 mins. Add the drained noodles, soya sauce, water and sugar to the pan and toss thoroughly. Cook for 2 mins until everything is piping hot. Serve with sweet chilli sauce. <o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-25910969570174469892015-05-03T16:37:00.002+01:002015-05-03T16:37:21.034+01:00Easy Coleslaw (v)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMvANQTaQQ11kLYnlBmiKN4pwzT6VVpgS-J_cpkSQQoJc2SQ1IWs3kdnv14OgrtnbKmHqIOX3w35CmAu_laBINjAICsAQt4fz90Tds2o_7zzBwn3ppNzRWokAb_c9TJqniXTQCS9o9GH0/s1600/IMG_6353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMvANQTaQQ11kLYnlBmiKN4pwzT6VVpgS-J_cpkSQQoJc2SQ1IWs3kdnv14OgrtnbKmHqIOX3w35CmAu_laBINjAICsAQt4fz90Tds2o_7zzBwn3ppNzRWokAb_c9TJqniXTQCS9o9GH0/s1600/IMG_6353.jpg" height="320" width="240" /></a></div>
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Very quick and easy to make if you have a food processor, this coleslaw gets better with age so make it 1-2 days beforehand if you have time.</div>
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<b>For 6-8 portions you need</b></div>
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1/2 white cabbage</div>
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1 onion</div>
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2 carrots</div>
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6 tbsp mayo</div>
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Shred the cabbage and onion then grate the carrot. Mix in the mayo. Told you it was simple. </div>
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<br />Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-36308005202589339282015-05-03T16:10:00.002+01:002015-05-03T16:10:42.369+01:00Moroccan Cous Cous Salad (v)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf71_ROkuK48ecb10Gs726u2D0ru1-qM1dhlcttOhTKtY6RD8PgNe-_tC6rcgLcLeY1g1iJm4TphEn9tUTfdvnzLPBD3mekHhxF9OgnQIe4Qu442kjBS_IJkWyCpK0YF43jGvnHEn1i5iL/s1600/IMG_6354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf71_ROkuK48ecb10Gs726u2D0ru1-qM1dhlcttOhTKtY6RD8PgNe-_tC6rcgLcLeY1g1iJm4TphEn9tUTfdvnzLPBD3mekHhxF9OgnQIe4Qu442kjBS_IJkWyCpK0YF43jGvnHEn1i5iL/s1600/IMG_6354.jpg" height="320" width="240" /></a></div>
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We had a BBQ last weekend. After a week of glorious, warm and sunny weather we picked the one day it was freezing cold and the guests had to borrow socks and jumpers and blankets! The food made us happy tho :) This salad is so simple to make but tastes great and goes with anything!<br />
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<b>For 6-8 portions you need</b><br />
1 cup cous cous<br />
2 cups boiling veg stock<br />
1/4 cup dried currants<br />
1 finely chopped red onion<br />
1 finely chopped small bunch fresh coriander<br />
1/2 finely chopped small bunch mint<br />
2 tsp moroccan spices e.g. ras el hanot<br />
3 tsp pine nuts and sunflower seeds toasted in a frying pan<br />
2 tbsp olive oil<br />
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Place everything about from the pine nuts and sunflower seeds in a large bowl and cover with clingfilm until the cous cous is rehydrated. Fluff up with a fork and then sprinkle over the seeds and pine nuts.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-10980510277193641292015-05-03T16:06:00.002+01:002015-05-03T16:06:55.755+01:00Peanut Butter Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMksXhTVtx7th6CRAN1ClNzToBtM0VcSKsbf0PnHCCk-s5tuBZzw3RG5YFpNpNQWvs-aK257Rw515QuJD94NBlkCMA5rU2ZECmeklJ_e1rTrxLF9ZeE9i0chjIaTDQXdYrXTaIEvfdrset/s1600/IMG_6431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMksXhTVtx7th6CRAN1ClNzToBtM0VcSKsbf0PnHCCk-s5tuBZzw3RG5YFpNpNQWvs-aK257Rw515QuJD94NBlkCMA5rU2ZECmeklJ_e1rTrxLF9ZeE9i0chjIaTDQXdYrXTaIEvfdrset/s1600/IMG_6431.JPG" height="320" width="320" /></a></div>
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I love soft, squidgy cookies, especially when they have peanut butter in them. This recipe is from the <a href="http://www.amazon.co.uk/Hummingbird-Bakery-Cookbook-Tarek-Malouf/dp/1845978307" target="_blank">Hummingbird Bakery</a> cookbook.<br />
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<b>For about 30 cookies you need</b><br />
225g softened butter<br />
200g soft brown sugar<br />
200g caster sugar<br />
2 eggs<br />
1 tsp vanilla bean paste<br />
240g crunchy peanut butter<br />
340g plain flour<br />
2.5 tsp bicarb<br />
75g chocolate chips<br />
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Begin by creaming the butter and both sugars together until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and peanut butter. Once these are combined add the flour and bicarb and mix until a soft dough forms. Mix in the chocolate chips.<br />
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Place dessertspoon mounds onto a lined baking sheet, ensuring they are well spread out. Bake in a 170 degree oven for about 10 mins until cooked and lightly browned.<br />
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Leave to cool for a few mins before transferring to a wire rack to cool completely. Delicious with a glass of milk or a bowl of vanilla ice cream.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-83135728393466064552015-05-03T15:55:00.002+01:002015-05-03T19:27:11.957+01:00Ben and Jerry's French Vanilla Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIGhFUkwFs9Mz-bPVP6htu3AKcq_shmueT2T9J6hlbuFSuSDIlSx7S8k_ykxHgbcnZMdF84KTDBUxxiEM-siP2ruqiKKafwX41tgt40Ig5XA34FpuYy8T5Ugl29_wt8RqEJmgC7LCEFNX/s1600/IMG_6434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIGhFUkwFs9Mz-bPVP6htu3AKcq_shmueT2T9J6hlbuFSuSDIlSx7S8k_ykxHgbcnZMdF84KTDBUxxiEM-siP2ruqiKKafwX41tgt40Ig5XA34FpuYy8T5Ugl29_wt8RqEJmgC7LCEFNX/s1600/IMG_6434.jpg" height="320" width="240" /></a></div>
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I used to have an ice cream maker but tbh it was a bit rubbish. I recently bought another, more expensive one and have been trying out new recipes that didn't need cooked egg custards as a base. This recipe is fabulous - it's so quick and easy to make but it tastes amazing. It uses American cups but don't let this put you off, it's easy to convert if you don't have any cups to measure with.<br />
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<b>For 1 quart of delicious ice cream you need</b><br />
2 large eggs<br />
3/4 cup vanilla sugar<br />
1 cup milk<br />
2 cups double cream<br />
2 tsp vanilla bean paste<br />
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Whisk the eggs until light and fluffy (about 3-4 mins). Slowly add the sugar and keep whisking. Mix in the milk, cream and vanilla. Transfer to a pre-chilled ice cream machine and churn for 30-40 mins. Finish the freezing process in the freezer.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-82608249375435735452015-03-04T09:36:00.002+00:002015-03-04T09:36:56.769+00:00Thai Spiced Lentil and Butternut Squash Soup (v)<div class="mobile-photo" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp7EjSV9o38tGUrLI_3NI95_VDRaphgEJdp8gnePl5V3FZhlPa2S-k5Wn8jFr03PfK5-GW1glnVad-D-YmeaH3TtG0xY-tx747gf1ULnlg3zx2MkGvwWAhOJb499E6uffissfoSpIY4mb/s1600/IMG_5752-737499.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEp7EjSV9o38tGUrLI_3NI95_VDRaphgEJdp8gnePl5V3FZhlPa2S-k5Wn8jFr03PfK5-GW1glnVad-D-YmeaH3TtG0xY-tx747gf1ULnlg3zx2MkGvwWAhOJb499E6uffissfoSpIY4mb/s320/IMG_5752-737499.jpg" id="BLOGGER_PHOTO_ID_6122303389177691986" /></a></div>
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This quick but oh-so-tasty soup is based on <a href="http://www.bbcgoodfood.com/recipes/jacks-lentil-cardamom-soup">this</a> recipe. I had butternut squash to use up, along with some yellow thai curry paste and only 150ml coconut milk. The results were delicious and nicely filling for a working week day dinner. We had home made garlic bread along side to bulk it out a bit more. And poor old me gets to eat the leftovers for lunch today. It’s hard life ;-)<o:p></o:p></div>
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<b>For 4-6 portions you need<o:p></o:p></b></div>
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1 tbsp oil<o:p></o:p></div>
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1 onion, roughly chopped<o:p></o:p></div>
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3 cloves garlic, roughly chopped<o:p></o:p></div>
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1 inch fresh ginger grated<o:p></o:p></div>
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1 butternut squash, peeled and diced into 1cm chunks<o:p></o:p></div>
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½ cup red lentils<o:p></o:p></div>
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150ml coconut milk<o:p></o:p></div>
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1 litre vegan stock<o:p></o:p></div>
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2 tbsp thai yellow curry paste (this isn’t too spicy and uses turmeric to colour the paste yellow which also gives an earthy background note to the soup)<o:p></o:p></div>
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Sliced red chilli and chopped fresh coriander to serve<o:p></o:p></div>
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1 tbsp soya sauce<o:p></o:p></div>
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1 tbsp fresh lime juice or fish sauce if not vegan<o:p></o:p></div>
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<a href="http://beckaeatsveggie.blogspot.co.uk/2015/03/24-hour-risen-garlic-bread-v.html" target="_blank">24 hour risen garlic bread</a> to serve<o:p></o:p></div>
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Begin by sweating the onion in the oil for 5 mins. Add the garlic, ginger, squash and curry paste and cook for a further 5 mins. Tip in the lentils then add the coconut milk and stock. Bring to the boil then reduce heat and simmer for 15 mins until the lentils are cooked.<o:p></o:p></div>
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Blitz the soup until velvety and smooth. Add the soya sauce and lime juice or fish sauce. Serve in warmed bowls topped with the fresh zingy chilli slices and chopped coriander. <o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-46086410197375522402015-03-04T09:16:00.000+00:002015-03-04T09:16:06.223+00:0024 Hour Risen Garlic Bread (v)<div class="mobile-photo" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpB6g6RK2_UAiTQp7vGkQAtOcHwzdPdsW5weLryesiX8V92vCunu2AXbpsHvh6GCJV4lYmyDybRBIN_zNXaoC_8PFtuaFdGTaUd_5EXAbe56rD7ig06SBrNhX8i7AE3agq-adCKajkEdf/s1600/IMG_5754-766003.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpB6g6RK2_UAiTQp7vGkQAtOcHwzdPdsW5weLryesiX8V92vCunu2AXbpsHvh6GCJV4lYmyDybRBIN_zNXaoC_8PFtuaFdGTaUd_5EXAbe56rD7ig06SBrNhX8i7AE3agq-adCKajkEdf/s320/IMG_5754-766003.jpg" id="BLOGGER_PHOTO_ID_6122306087275762114" /></a></div>
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<span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">I love baking bread, especially now I know that leaving it to rise slowly in the fridge not only makes it a lot easier to control and ensure it works, but it also tastes divine. The recipe below was supposed to make two meals worth of bread but, er, we ate most of it in one go because it was so tasty.<o:p></o:p></span></div>
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<b><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">For 2 garlic breads that will feed 3-4 each you need<o:p></o:p></span></b></div>
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<span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2 tbsp olive oil<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">300ml water<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">2-3 tbsp olive oil<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-language: EN-GB;">Simply place everything in a bowl and mix till it forms dough (I use my kenwood). Tip into an oiled bowl, cover with oiled clingfilm and leave to slowly rise in the fridge for 24 hours. Gently shape into ovals and top with olive oil and crushed garlic. Bake in a hot oven for 20 mins and then scoff. Feel utterly smug you have home made bread on a weekday work night. <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-59576856837177518362015-02-25T08:50:00.001+00:002015-02-25T08:50:14.832+00:0024 hour pizza dough (v)<div class="mobile-photo" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQrz6n7ZVTXHuGVqFUwoqMTaxfZTbSuBIDq0nBb45YHiUDn0g8IYb-32YkRWrCKgLjz3t3KEfR_TjF1QH6x9M7e-GrTMGahg0Gr5Ao9ZUBKIRF_4AJ7yigga9xi27a-VVQo1d573rQl9N/s1600/IMG_5714-747477.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQrz6n7ZVTXHuGVqFUwoqMTaxfZTbSuBIDq0nBb45YHiUDn0g8IYb-32YkRWrCKgLjz3t3KEfR_TjF1QH6x9M7e-GrTMGahg0Gr5Ao9ZUBKIRF_4AJ7yigga9xi27a-VVQo1d573rQl9N/s320/IMG_5714-747477.jpg" id="BLOGGER_PHOTO_ID_6119701539602164850" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I’ve long read about slow proving of dough – where you leave it to rise slowly in a cool environment – but until now I’d never done it. However the imminent expiry of a pack of quorn pepperoni inspired me to try it out. I mean, how else would I have been able to put home made pizza on the table by 6pm when I don’t get home from work until 5.15pm?! The dough was a triumph. Chewy and tasty and easy to work with. I’ll definitely be doing this again.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The dough recipe below makes a LOT of pizza but as I planned to eat it up over the next few days for lunch this wasn’t an issue. If you don’t want to feed the 5000, or be eating it for days afterwards, either freeze the dough you don’t use or make a half recipe. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For 4-5 pizzas you need</b><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1kg plain flour (don’t worry about it being strong or 00 or whatever, bog standard plain flour is just fine)<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">14g dried yeast, the sort you don’t need to reactivate in water first<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp sugar<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">600 ml water<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 tbsp olive oil<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place everything into the mixing bowl of a food mixer with a dough hook and leave the machine to knead for about 10 mins or until the dough has become elastic and pliable. Alternatively work out your frustrations by mixing by hand.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turn the dough into an oiled bowl (I just use the kenwood bowl to save on washing up!) and cover with oiled cling film. Leave in the fridge for 12-48 hours until you need to use it. When you’re ready to use it, knock back gently and then cut off and shape the dough you need. If you want to freeze the dough, cut into portions and wrap and freeze. Leave to defrost thoroughly before using.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Shape into pizzas and top with whatever you fancy. Bake in a hot oven for 20 mins or so until risen, crispy and delicious. </span><o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-38214040896207062502015-02-11T09:17:00.001+00:002015-02-11T09:17:18.182+00:00'Chicken' Noodle Soup (v)<div class="mobile-photo" style="text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">An unbelievably quick and easy recipe, perfect for warming and cheering you up after a long working day.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For 3-4 people you need</b><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 nests noodles (egg if not vegan, rice or soba otherwise)<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Veggies of your choice: I usually use 1-2 carrots, thinly sliced, ½ cup frozen peas, ½ cup frozen sweetcorn, chinese leaf shredded<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 onion, sliced<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 cloves garlic, sliced<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 inch piece of ginger, finely grated<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fresh coriander, roughly chopped<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50ml soya sauce<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 litres veggie stock<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Either</i> some quorn chicken chunks, tofu cubes, marinated tofu strips etc<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To serve: hot chili sauce (Econa is my fave!); sesame oil, soya sauce<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place everything in a large pan and cover with the stock. Bring to the boil and simmer for 3-4 mins until the protein element is hot, the noodles are cooked and the veggies are al dente. Serve topped with the chilli sauce, chili flakes, chopped coriander and anything else you fancy J</span><o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-67002126651890385572015-01-11T15:15:00.000+00:002015-01-11T15:15:17.638+00:00Vegetable Paella with Spicy Tomato Sauce (v)<div class="separator" style="clear: both; text-align: center;">
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I'm not sure this is authentically paella because it uses easy cook short grain rice. But it's easy and quick to make and is the first recipe/rice combo I have found that actually works without producing a claggy sticky mess or under cooked rice. It's also vegan and a brilliant way to boost your veg intake. It's based on a Rose Elliott recipe for Red Beans with Brown Rice and Vegetables in her fabulous New Complete Vegetarian Cookbook (p246).<br />
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<b>For 4 portions you need</b><br />
<b><i>Paella</i></b><br />
2 onions, chopped<br />
4 tbsp olive oil<br />
350g easy cook short grain rice<br />
1 tsp tumeric<br />
850ml veg stock<br />
salt and pepper<br />
A mix of vegetables e.g. we used 1 large carrot, diced, 2 sticks celery, sliced, and a pack of stir fry tenderstem broccoli, baby sweet corn, mange tout and pak choi.<br />
1 can drained kidney beans<br />
<br />
<b><i>Spicy Tomato Sauce</i></b><br />
1 can tomatoes<br />
1 clove garlic<br />
1 tsp sugar<br />
1 tbsp red wine vinegar<br />
2 tbsp olive oil<br />
salt and pepper<br />
1 tsp dried chilli flakes<br />
<br />
Start by sauteeing the onion, carrots and celery in the oil, covered. I like to use a large lidded non stick frying pan for this recipe.<br />
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After about 10 mins add the rice and garlic and stir well. Add the stock and beans and bring to the boil. Cover with a lid and leave to simmer for 10 mins. Stir then add the broccoli and corn and cover again for a further 5 mins. Check the rice is done and if it is, add the remaining veg and take off the heat and leave covered to steam for a final 5 mins.<br />
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For the sauce put everything in a pan and bring to the boil. Reduce the heat and simmer for 5 mins. Puree in the pan with a stick blender and leave to one side.<br />
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Serve the finished rice with the tomato sauce. Leftovers are delicious cold or used as a stuffing for peppers etc.<br />
<br />Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-30431273970748376792015-01-09T10:15:00.000+00:002015-01-09T10:15:16.056+00:00Tropical Fruit with Butterscotch Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPjQJfIhNoeP4al7JOkaF_DtW_BjC8jkjI8KXOm3MSCQq4osdeUayhtwihV9Tx-PtJ9YMGYJkJKCeosuT0bChwO82B3eTXiseLGJ5VGbEAZiwaxDQdEN-XlEu9rg2C8gjNOmtyoXme-wN/s1600/fruit+and+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPjQJfIhNoeP4al7JOkaF_DtW_BjC8jkjI8KXOm3MSCQq4osdeUayhtwihV9Tx-PtJ9YMGYJkJKCeosuT0bChwO82B3eTXiseLGJ5VGbEAZiwaxDQdEN-XlEu9rg2C8gjNOmtyoXme-wN/s1600/fruit+and+sauce.jpg" height="320" width="291" /></a></div>
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Who says that eating fruit has to be puritanical all the
time ;-) This simple butterscotch sauce is great for dipping your fruit in when
you’re fed up with being a saint all the time.<o:p></o:p></div>
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<b>For 4 portions you
need</b><o:p></o:p></div>
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50g butter<o:p></o:p></div>
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75g soft brown sugar<o:p></o:p></div>
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100ml double cream<o:p></o:p></div>
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Tropical fruit of your choice, we used mango, papaya and
pineapple.<o:p></o:p></div>
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Put the butter, sugar and cream in a pan and heat gently
until the butter has melted. Allow to boil gently to reduce slightly, but take
care not to let the sauce catch or burn. Serve on the side as a dipping sauce
or just tip the whole lot over your bowl and enjoy <span style="font-family: Wingdings; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-58218686191053264222015-01-09T09:19:00.000+00:002015-01-09T09:19:05.018+00:00Vegetable Chow Mein<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXauVc0OV5nolkq7CdXJBcgLa-0fWtlbPr8EmR1-ALxkxV8uJlInsjW8FCousfeZnYOr6_b-wPRGzz72vZjUjLzxVl1xp4xlazuf6yCuSGcL76B8R_GshwOCICp2HAj8jVPw8AHAYplBtP/s1600/veg+chow+mein.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXauVc0OV5nolkq7CdXJBcgLa-0fWtlbPr8EmR1-ALxkxV8uJlInsjW8FCousfeZnYOr6_b-wPRGzz72vZjUjLzxVl1xp4xlazuf6yCuSGcL76B8R_GshwOCICp2HAj8jVPw8AHAYplBtP/s1600/veg+chow+mein.jpg" height="320" width="281" /></a></div>
<br />
This is a cheat recipe really seeing as it uses ready made sauce and pre-cooked noodles. But we all need a 5 min dinner some nights of the week don't we..<br />
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<b>For 3-4 portions you need</b><br />
1/2 pack quorn chicken style chunks<br />
2 packs ready cooked egg noodles<br />
1 pack stir fry veg<br />
2 packs plum sauce or any other chinese style sauce<br />
1 onion<br />
1 tbsp vegetable oil<br />
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<a href="https://www.blogger.com/null" name="_GoBack"></a><br />
Yes, this really does involve you having to prepare an onion to begin
with. Sorry.<o:p></o:p></div>
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Slice the onion and add to the wok with any harder
veggies e.g. broccoli or carrot. Stir fry for 2-3 mins and then add the quorn
chunks and the rest of the veggies. Stir fry for a minute then add the noodles
and the sauce. Cover with a lid and toss about to ensure everything gets
covered in the sauce. Tada, serve and scoff. A speedy and filling but good for
you supper.<o:p></o:p></div>
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<br />Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-66406627782797968672015-01-08T08:18:00.000+00:002015-01-08T08:18:11.913+00:00Double Bean Burgers with Mango Chilli Salsa (v)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLtRneOs5dLlNamUO7Y96NbF8moU4aoB9ZbFW0CnlxFSfPzkqIaRZDBjXrIG4nQUYLe2BReNqqODPxWa6HUe6j0DqaLfxr5TFdu7uLFwjkPZw6RB4i6AI8BBqlNjqfeG11zg3qjcWpls_/s1600/IMG_5262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLtRneOs5dLlNamUO7Y96NbF8moU4aoB9ZbFW0CnlxFSfPzkqIaRZDBjXrIG4nQUYLe2BReNqqODPxWa6HUe6j0DqaLfxr5TFdu7uLFwjkPZw6RB4i6AI8BBqlNjqfeG11zg3qjcWpls_/s1600/IMG_5262.JPG" height="320" width="240" /></a></div>
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I really fancied a bean burger for dinner last night. Not like the horrid mushy ones you get in Burger King, but a nice, solid and healthy treat with a zingy salsa on the side. The recipe I came up with was inspired by this <a href="http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-vegan-burger/" target="_blank">Jamie Oliver</a> one. It's a doddle to make with a food processor and we managed to get sat down and eating within 30 mins, a win for a working week day eve.<br />
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<b>For 4-6 burgers you need</b><br />
1 can drained black eyed beans<br />
1 can drained chickpeas (tbh you can use whatever beans or lentils you have to hand)<br />
1 onion<br />
1 tsp each ground cumin, coriander, oregano<br />
1/2 tsp chilli flakes<br />
salt and pepper<br />
about 1/2 cup fresh breadcrumbs (I always keep some in the freezer from the scrag ends of bread we haven't eaten)<br />
1 egg or 1/4 cup water with 2 tbsp veg oil if you're vegan<br />
Large handful of fresh coriander<br />
Zest of a lemon<br />
Oil for shallow frying<br />
Barms for eating the burgers in and whatever condiments you fancy (ketchup, mustard, mayo etc)<br />
<br />
<b><i>Mango Chilli Salsa</i></b><br />
1 ripe mango, diced<br />
1 thai chilli finely sliced<br />
2 tbsp each fresh mint and coriander, roughly chopped<br />
Juice of a lemon<br />
4 spring onions, finely sliced<br />
<br />
Put everything apart from the breadcrumbs into a food processor and blitz until half pureed and half chunky. Tip into a bowl and mix in the breadcrumbs. You should have a mix that is able to be formed into burgers. if it's too wet add a little flour. If it's too dry add a little water. Form into 4-6 patties and leave in the fridge to chill for 5 mins.<br />
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Make the salsa by mixing everything together.<br />
<br />
When you're ready to cook the burgers, put a little oil into a pan and then fry the burgers on a medium heat for 10 mins on each side until nicely browned. Serve in a barm with some home made sweet potato wedges and the mango chilli salsa.<br />
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<br />Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-55485317941945774262015-01-06T14:52:00.002+00:002015-01-06T14:52:37.936+00:00Apple Crumble CakeThere's no photo for this as [1] it was New Years Eve and I was drinking so forgot and [2] it all went so quickly I didn't get a chance! Suffice to say it was a delicious addition to the shared table of food and would be equally yummy cold or warm with custard or ice cream.<br />
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<b>For 8-10 slices you need</b><br />
<b><i>Crumble topping</i></b><br />
115g self-raising flour<br />
1 tsp each freshly ground nutmeg, ground cinnamon<br />
1/2 tsp ground cloves and ground mace<br />
85g butter<br />
85g caster sugar.<br />
<br />
<b><i>Cake</i></b><br />
450g cooking apples peeled, cored and thinly sliced<br />
175g self-raising flour,<br />
1 tsp baking powder,<br />
1 tsp each freshly ground nutmeg, ground cinnamon<br />
1/2 tsp ground cloves and ground mace<br />
115g vitalite,<br />
115g caster sugar<br />
2 eggs<br />
<br />
Rub the butter into the flour and then add the spices and sugar and set to one side for the crumble topping.<br />
<br />
Beat the vitalite with the sugar and gradually add the eggs and flour, baking powder and spices.<br />
<br />
Pour the cake batter into a lined tin and then top with the apple slices. Sprinkle over the crumble and then bake at 175 degrees for 40-50 mins until risen, golden brown and the cake is thoroughly cooked. Leave to cool in the tin then cut into slices and scoff.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-25764075411171534032015-01-04T19:17:00.001+00:002015-01-04T19:17:19.583+00:00Ginger Mirin Tofu (v)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEqIhSWC7C0ZTGCHazB1H76hDh-kALQ0Rrmq7Si0Y0uCuUaVFkVwO0OKIvYaaO5pMQ2OGClB0hZTfYnqKwr3rBqQpM_Pv7VQBQKQU6ooOdrEQiYGyCMMZf4Y8EXJDvI3rHY_zhheEy9yA/s1600/IMG_5100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEqIhSWC7C0ZTGCHazB1H76hDh-kALQ0Rrmq7Si0Y0uCuUaVFkVwO0OKIvYaaO5pMQ2OGClB0hZTfYnqKwr3rBqQpM_Pv7VQBQKQU6ooOdrEQiYGyCMMZf4Y8EXJDvI3rHY_zhheEy9yA/s1600/IMG_5100.jpg" height="320" width="240" /></a></div>
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I know I know, new year new food and all that? This isn't that healthy cos it's deep fried but oh my, it's delicious and the perfect antidote to all the rich Christmas food. Well it is for us anyway!<br />
<br />
<b>For 4 portions you need</b><br />
1 pack firm tofu<br />
2-3 tbsp cornflour<br />
60ml light soya sauce<br />
60ml mirin<br />
2cm piece of ginger, finely grated<br />
oil for deep frying<br />
<br />
Cut the tofu into bite sized cubes and toss to coat in the cornflour. As it cooks, this gives a delicious light crispy coating to the tofu.<br />
<br />
Heat the oil until hot and then fry the coated tofu in batches until crispy and light brown.<br />
<br />
Place the soya sauce, mirin and ginger in a bowl. Drain the cooked tofu straight into the bowl and allow it to cool slightly and soak up the flavour. Serve with wilted garlic greens and plain rice for a nutritious meal you can feel smug about all day.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-51142324937762990212014-12-24T20:06:00.001+00:002014-12-24T20:06:15.084+00:00Salted Caramel Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gMj-i5HVYgSGrTfu2S1k-BjcIpcS-W18MUcqcj32fQxweNFGnFUP_32l427kZ59kfKFqkvF5twMeNKlKA9lhyH_Jy_EHcyBIXbjjFTk0zJ6GLV065a41Xqx8Xyfdqt9iE-PlZIq8vSmK/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gMj-i5HVYgSGrTfu2S1k-BjcIpcS-W18MUcqcj32fQxweNFGnFUP_32l427kZ59kfKFqkvF5twMeNKlKA9lhyH_Jy_EHcyBIXbjjFTk0zJ6GLV065a41Xqx8Xyfdqt9iE-PlZIq8vSmK/s1600/FullSizeRender.jpg" height="318" width="320" /></a></div>
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<br />
My boyfriend's mother requested these after I'd made millionaires shortbread. It's a simple caramel that is poured into a pre made sweet shortcrust tartlet and then devoured. Highly calorific but utterly delicious.<br />
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<b>For 16 individual tartlets or one big one you need</b><br />
1 tin condensed milk<br />
200g butter<br />
4 tbsp golden syrup<br />
1-2 tsp salt flakes depending on taste<br />
2 packs pre made sweet shortcrust pastry tartlets (I used Morrisons which were yummy).<br />
<br />
Place the ingredients, minus the tart cases, in a non stick heavy based pan and heat gently. The key to the caramel is patience. Keeping the heat low to medium, and stirring constantly, heat it gently until all the butter is melted. Continue to stir and heat until it comes to the boil and then still stirring keep going until it's thickened and turned a dark golden brown colour. This takes about 15-20 mins in total. Beat in the salt flakes and then carefully pour into the tart cases and leave to set.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-77757846769402656492014-10-23T11:38:00.000+01:002014-10-23T11:38:29.468+01:00Quorn and Lentil 'Beef' in Ale Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78OJXZpu8UYEMTBEwPJ54C2LZMOZIXBoCKf1TYCSJZfc1ty6dAT69LuLRvGd2f4f_f3jjtweu9UcW_bm1GG9b0Gd5TGd9zmIRYQvJrN5gNeRKJMJ2PzUhxhHJAYH26j7oETNDYQwCTSIl/s1600/IMG_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78OJXZpu8UYEMTBEwPJ54C2LZMOZIXBoCKf1TYCSJZfc1ty6dAT69LuLRvGd2f4f_f3jjtweu9UcW_bm1GG9b0Gd5TGd9zmIRYQvJrN5gNeRKJMJ2PzUhxhHJAYH26j7oETNDYQwCTSIl/s1600/IMG_0042.JPG" height="320" width="320" /></a></div>
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Autumn is for eating hearty stews that warm you to the cockles of yer tum. And one of the things I miss most about not eating meat is a rich, warming beefy stew that's been cooked for hours and hours. But despair not, if, like me, you're a bad meat craving veggie, this stew will satisfy the most beefy of cravings and leave you with a warming internal hug. The dumplings are the crowning glory for warm doughy loveliness and soak up the yummy juices as it all cooks away. Simple and quick to prepare, it's also ready in less than an hour.<br />
<br />
<b>For 4-6 portions you need</b><br />
<i>For the stew</i><br />
1 pack quorn steak strips<br />
1/2 cup brown lentils<br />
1 bottle good stout (about 500ml)<br />
500ml veg stock<br />
1 onion chopped<br />
2 field mushrooms, diced<br />
2 tbsp tomato ketchup<br />
salt and pepper<br />
1 tbsp oil<br />
3-4 carrots, cut into large chunks<br />
<br />
<i>For the dumplings</i><br />
100g self raising flour<br />
50g veg suet<br />
1 tsp dried mixed herbs<br />
cold water to mix<br />
<br />
Begin by frying the onions, carrots and mushrooms in the oil for about 10 mins until the onions are softened and the juices have run from the mushrooms.<br />
<br />
Add the lentils, quorn, beer and stock and bring to the boil. Season and add the ketchup. Cook for about 20 mins until the lentils are cooked.<br />
<br />
Mix the dumpling ingredients together and form into 8 balls. Place on top of the bubbling stew mixture and cook for 20 mins. Serve with mash and curl up in front of the fire!Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-44840467685318120342014-06-09T20:40:00.001+01:002014-06-09T20:40:29.985+01:00Chocolate Cointreau Torte aka orgasm on a plate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcd0m8QwEN8I4H6Eqaz2JcPGP69YjVVA8NOhEX6BuCM60Gx7nDP9e2WekZxuRYfOsg80tPOo0titepkCCMSQhFBbBKnP642ITWEwWrXU_je4oxASr1NgvSEqwQ9w6g98jlwdacul0WcrW/s1600/IMG_3733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcd0m8QwEN8I4H6Eqaz2JcPGP69YjVVA8NOhEX6BuCM60Gx7nDP9e2WekZxuRYfOsg80tPOo0titepkCCMSQhFBbBKnP642ITWEwWrXU_je4oxASr1NgvSEqwQ9w6g98jlwdacul0WcrW/s1600/IMG_3733.JPG" height="320" width="320" /></a></div>
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This is the recipe you need to make when you want something simple to make but drop dead gorgeous in yer mouth. It's ridiculously simple to make but it tastes amazing. It's based on St Delia's Chocolate truffle torte.<br />
<br />
<b>For 10-12 portions you need</b><br />
300g plain chocolate<br />
150g milk chocolate<br />
600ml double cream<br />
75ml liquid glucose<br />
75ml cointreau<br />
100g amaretti biscuits, crushed<br />
<br />
Begin by melting the chocolates and glucose together in a bain marie. Leave to cool for 5 mins.<br />
<br />
Whip the cream to floppy, no more. If you go to soft peaks the torte will be too difficult to mix and loose the wonderfully soft texture you want.<br />
<br />
Line a 23cm springform tin with baking paper and oil the base and sides. Sprinkle over the biscuit crumbs.<br />
<br />
Once the cream is whipped, mix half of it into the chocolate, then mix in the rest of the cream. Mix thoroughly then scrape into the tin. Cover and chill for at least 2-3 hours. Best served with fresh fruit or lashings and lashings of single cream.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-56290420016442141782014-06-04T14:56:00.001+01:002014-06-04T14:57:31.349+01:00"Millie's" Cookies (soft squidgy cookies)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhctMI6h5kxFSm4PA9trVI5POVOe1tmTNd2ZheflePS4YJRtUhebxE_yeyuzd8An4HN7uyvLe6IIE8TxxZhIdyZuhjg3rIO5KqrNq62UFbuutOr91duPcY623T5G9EMOY34ozuApM9CcSq/s1600/IMG_3713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhctMI6h5kxFSm4PA9trVI5POVOe1tmTNd2ZheflePS4YJRtUhebxE_yeyuzd8An4HN7uyvLe6IIE8TxxZhIdyZuhjg3rIO5KqrNq62UFbuutOr91duPcY623T5G9EMOY34ozuApM9CcSq/s1600/IMG_3713.JPG" height="320" width="320" /></a></div>
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These cookies are ridiculously easy to make but they taste AMAZING. You can alter the additions with whatever you fancy or have to hand. I am in use up my store cupboards before we move mode at the moment so we had macadamia nut, cranberries and white chocolate and plain chocolate chip for the boy who refused the extra addition of ginger or apricots, boo.<br />
<br />
The recipe is adapted from this <a href="http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe" target="_blank">one</a>.<br />
<br />
<b>For about 36 cookies you need</b><br />
250g butter, softened<br />
250g caster sugar<br />
200g soft light brown sugar<br />
2 tsp vanilla bean paste<br />
450g self raising flour<br />
2 eggs<br />
<br />
<b><i>For the macadamia, cranberry and white chocolate cookies you also need</i></b><br />
75g chopped macadamia nuts<br />
75g dried cranberries<br />
100g white chocolate chunks<br />
<br />
<b><i>For the plain chocolate chip cookies you also need</i></b><br />
100g plain chocolate chips<br />
<br />
Begin by creaming the butter and sugars in a free standing mixer for 3-4 mins until light and fluffy. Add the vanilla and eggs and mix thoroughly. Add the flour and mix well.<br />
<br />
If you're making just one sort of cookie then add your chosen additions to the dough and work in thoroughly. If, like me, you wanted to do more than one sort simply halve the dough and add your ingredients to each bowl, mixing well.<br />
<br />
Onto lined baking sheets, place spoonfuls of the dough, well spaced apart. You don't need to squish them down as they'll do this naturally as they cook.<br />
<br />
Bake at 175 degrees for 10 mins until they are starting to go a light brown colour. Leave to cool for 2-3 mins on the tray before attempting to remove as they will be VERY soft. Leave to cool for a further 5 mins or so then try not to eat an entire batch in one afternoon. They freeze well and retain their chewiness upon defrosting. Nomtastic.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-80433714495792234502014-05-27T10:42:00.002+01:002015-02-24T08:36:08.173+00:00Salted Caramel Shortbread Slice aka Millionaire's Shortbread<div class="separator" style="clear: both; text-align: center;">
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This is to die for. Literally. Scroll down the list of ingredients and you'll see why. But don't let that put you off. In the immortal words of Masterchef's Greg Wallace it's got the perfect buttery, biscuity base topped with oozing salted caramel and then a thick layer of slightly bitter chocolate. An orgasm on a plate if you will. What's not to like... Adapted from Nigella's Roxanne's Millionaires Shortbread in Domestic Goddess.<br />
<br />
<b>For 24 pieces you need</b><br />
225g plain flour<br />
75g fairtrade caster sugar<br />
375g unsalted butter<br />
397g can sweetened condensed milk<br />
4 tablespoons golden syrup<br />
250g fairtrade plain chocolate<br />
2 tsp salt, preferably something flaky like Maldon<br />
<br />
Begin by making the shortbread. Place the flour, sugar and 175g of butter in a food processor and blitz till it turns into sandy rubble. If you don't have a food processor you can do this by hand by rubbing the fat into the flour and sugar.<br />
<br />
Tip the sandy mixture into a lined 23x23cm tin and press down. Bake in a 160 degree oven for 35-40 mins. You want a crisp, golden brown bottom so take care not to have the oven too hot or it will brown before it cooks through.<br />
<br />
Meanwhile make the salted caramel by placing the remaining 200g butter into a pan with the condensed milk and golden syrup. I learnt previously when I made this that using a cheap pan separates the butter fat out and splits the caramel. This is NOT a good thing. I managed to resolve it by beating the caramel in the pan submerged in a washing up bowl of cold water but it's tricky so I recommend using a pan with a deep a base as possible (a Le Creuset is brilliant but admittedly perhaps too middle class for this...). Anyways. Melt the butter into the condensed milk and syrup and then bring to the boil stirring constantly until it's thickened and a light golden brown in colour. This will take about 20-25 minutes and can't be rushed. To ensure you don't let it catch you need to take it slow and steady, stirring all the time. Beat in 1 tsp of the salt and leave to cool.<br />
<br />
The shortbread should be baked by now, and if it is, remove from the oven and leave to cool for 15-20 mins before pouring the likewise cooled caramel over the top. Tilt the tin to coat the base properly then sprinkle over the remaining 1 tsp of salt. Leave to cool while you melt the chocolate.<br />
<br />
Melt the chocolate in a bain marie/bowl over a pan of water. I like to use 75% plain and 25% milk chocolate on mine, but do as you wish. Once the chocolate has melted, pour over the caramel, again ensuring it's covered properly and leave until fully set. This means overnight unless you cheat like me and put it in the fridge.<br />
<br />
Cut into squares and scoff. Yum. Yum. Yum.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-1331139844880895182014-04-10T14:52:00.001+01:002014-04-10T14:52:50.070+01:00Home Grown Roasted Rhubarb with Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhTy9AsCRLnyug550sem4cYOcbvDtFofbO8HNIWLUe2aDLkxtCRi-o4eiD_mRCExXRCWVZcJ_3KWlxVzvGy3tAfwHJZjRW_hbzs-vg5AcX4nkrYrJx8o8V_CTJHyzF-DbtBJC1qBivYcN/s1600/IMG_3356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhTy9AsCRLnyug550sem4cYOcbvDtFofbO8HNIWLUe2aDLkxtCRi-o4eiD_mRCExXRCWVZcJ_3KWlxVzvGy3tAfwHJZjRW_hbzs-vg5AcX4nkrYrJx8o8V_CTJHyzF-DbtBJC1qBivYcN/s1600/IMG_3356.JPG" height="320" width="320" /></a></div>
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The rhubarb season has begun and the crown I planted 18 months ago is seriously bearing fruit! So we had it very simply roasted last night for pudding, served with some good quality ice cream. Simplicity at its best.<br />
<br />
<b>For 2 people you need</b><br />
3-4 sticks rhubarb, washed and cut into 1 inch lengths<br />
2-3 tbsp caster sugar<br />
2 tbs water<br />
Ice cream to serve<br />
<br />
Place the rhubarb, sugar and water in a roasting dish and cook in a hot oven for 20 mins until the rhubarb is soft and starting to caramelise and there is a syrupy sauce forming from the sugary juices. Serve warm with ice cream. Yummy.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-60160281118132413762014-04-10T14:49:00.000+01:002014-04-10T14:49:00.777+01:00Moroccan Spiced Foccacia (v)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ5Hk23LLwv7o4bCGl__-edyvkwSAvyvcJntLps7A2BXmJFDWqEJXhFZJfDzMb3Cg0Ta_S02oBm2E4cZsdungOGnftAUbNVWen8TEZ7F97cOewVuD4TMvuYHHCo_oExeWbVeCWO0IzP_f/s1600/IMG_3342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ5Hk23LLwv7o4bCGl__-edyvkwSAvyvcJntLps7A2BXmJFDWqEJXhFZJfDzMb3Cg0Ta_S02oBm2E4cZsdungOGnftAUbNVWen8TEZ7F97cOewVuD4TMvuYHHCo_oExeWbVeCWO0IzP_f/s1600/IMG_3342.JPG" height="320" width="320" /></a></div>
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This was made to go with the <a href="http://getbakedrecipes.blogspot.co.uk/2014/04/roasted-moroccan-vegetable-soup-with.html" target="_blank">Roasted Veg soup</a> we had earlier in the week. Using my food mixer I was able to get all the dough mixing done in 10 mins, so it was very low labour for a week day night.<br />
<br />
<b>For one large foccacia you need</b><br />
350g plain flour<br />
1/2 tsp salt<br />
2 tsp easy blend yeast<br />
2 tbsp olive oil<br />
210ml warm water<br />
<br />
Olive oil , sea salt and moroccan spices for the top.<br />
<br />
Place the dough ingredients into a food mixer and using the dough hook mix slowly until it comes together. Knead for about 10 mins until the dough is light and springy. Cover with a cloth and leave to rise for about an hour in a warm place (use a bowl of warm water if you're in a hurry, it cuts the proving time to about 45 mins).<br />
<br />
Once the dough has risen, turn out and place on an oiled baking sheet. Stretch to fit the sheet and then prod holes with your fingers into the top. Drizzle with oil and sprinkle with spices. If you have time leave it for a further 20 mins to rise again but if you haven't bake in a hot oven for 20-30 mins until risen and light and airy.Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-14635771453213249442014-04-10T14:40:00.003+01:002014-04-10T14:40:53.096+01:00Roasted Asparagus, Halloumi and Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAKQU6JL3ULXyhbUhAct2z6zprRNkZjYCVfoK9H5K50YzfqxPxMQJ_nHgAAygMnww98vKG5knZzosdcWJE0nVLQ1CtmVTeOviPEF0We-Udfqyv1luH0LD2wDSETrnH5r9hnN6w3-vdR31/s1600/IMG_3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAKQU6JL3ULXyhbUhAct2z6zprRNkZjYCVfoK9H5K50YzfqxPxMQJ_nHgAAygMnww98vKG5knZzosdcWJE0nVLQ1CtmVTeOviPEF0We-Udfqyv1luH0LD2wDSETrnH5r9hnN6w3-vdR31/s1600/IMG_3347.JPG" height="320" width="320" /></a></div>
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It's finally the UK asparagus season again, hooray! I love asparagus, and particularly like it roasted. This recipe is an adaptation of one in Three Good Things by the Whipping Tool.<br />
<br />
<b>For 2 portions you need</b><br />
1 bunch asparagus<br />
2-3 potatoes, cut into bite sized chunks<br />
4 garlic cloves, left whole and unpeeled<br />
1 pack haloumi, cut into large chunks<br />
2 large handfuls of sprouting broccoli<br />
Juice 1 lemon<br />
1 thai chilli, sliced<br />
olive oil<br />
Salt and pepper<br />
<br />
Begin by tossing the cubed potato in oil with salt and pepper. Bash the whole garlic cloves and place with the potatoes on a roasting tin. Place in a hot oven and roast for 30 mins until the potatoes start to brown.<br />
<br />
Snap the asparagus off at their woody bases and cut into inch long sections. Trim the broccoli and cut into similar size lengths to the asparagus.<br />
<br />
Once the potatoes have had their 30 mins and are browning, add the veggies and cheese to the tray and roast for a further 10-15 mins until the cheese is browned and the veggies are cooked.<br />
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Toss in a bowl with the chilli and lemon juice and then scoff like no tomorrow. It's very good cold the next day too, assuming there is any left!Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0tag:blogger.com,1999:blog-6136347335791826485.post-67339744114939177532014-04-10T14:21:00.000+01:002014-04-10T14:21:38.218+01:00Roasted Moroccan Vegetable Soup with Toasted Pine Nuts (v)<div class="separator" style="clear: both; text-align: center;">
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I had a glut of veggies that needed to be used so roasted a whole big batch of them and turned half into this soup and the other half into a yummy lunch of roasted veggies, cous cous and spinach. The soup is beyond easy to make but tastes like you've slaved over it for hours!<br /><br /><b>For 4 portions you need</b><br />
1 sweet potato<br />
2 beetroot<br />
2 onions<br />
2 parsnips<br />
4 carrots<br />
2 courgettes<br />
1.5 litres of veg stock<br />
Handful roughly chopped coriander<br />
2 tbsp pine nuts, toasted<br />
2 tbsp olive oil<br />
1 tbsp each of baharat, ras el halour and berber spice mixes (or whatever moroccan spices you fancy)<br />
salt and pepper<br />
1 tin drained cannelini beans<br />
150g spinach, washed<br />
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Begin by chopping sweet potato, carrot, onion and parsnips into small chunks. Toss in the oil and spices and roast in a hot oven for 20-30 mins until tender and starting to catch a little.<br />
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Prepare the beetroot and courgette in the same way and roast on a separate tin.<br />
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Once the tray with the root veg has done, place the roasted veggies in a pan and cover with the stock. Bring to the boil and simmer for 2-3 mins.<br />
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Add the spinach to the pan and blitz to a puree. Return to the pan and add the beans. Heat through.<br />
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Serve in warmed bowls topped with a couple of spoonfuls of the roasted beetroot and courgette, pine nuts and coriander. Serve with copious bread.<br />
<br />Anonymoushttp://www.blogger.com/profile/07345548990057989125noreply@blogger.com0