Roasted Asparagus, Halloumi and Potatoes

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.

For 2 portions you need
1 bunch asparagus
2-3 potatoes, cut into bite sized chunks
4 garlic cloves, left whole and unpeeled
1 pack haloumi, cut into large chunks
2 large handfuls of sprouting broccoli
Juice 1 lemon
1 thai chilli, sliced
olive oil
Salt and pepper

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.

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.

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.

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!

Cheesy Carrot and Butterbean Burgers

I'm 21 days into my #vegpledge now and am really enjoying eating without meat. It's made me go back and reassess the books on my shelf and rediscover forgotten recipes from my veggie past! This one was brilliant for hitting the "I NEED A BURGER NOWWWWWW!" spot when we only had 40 mins to cook tea and couldn't go out to get any ingredients aside from burger buns cos it was 5pm on a Sunday... They took me 25 mins from start to finish and everyone loved them. Make double and freeze if you want to save even more time when the next burger craving hits!

For 4 burgers you need
For the burgers
1-2 carrots, coarsely grated
1 onion, grated
1 can drained butter beans
100g mature cheddar, grated
100g fresh breadcrumbs
1 egg
1 tsp dried mixed herbs

4 burger buns
Cucumber, red onion, tomato, mayo, mustard, ketchup etc to dress the burger
Chips and salad to serve
Oil for shallow frying

I use my food processor to make these and it makes them even speedier. Begin by using the blade to make the breadcrumbs, then place these in a large mixing bowl. Then puree the beans with the blade and add to the bowl. Switch to a grating disc and grate the carrot, onion and finally the cheese.

Mix everything you need for the burger together until combined and then shape into 4 patties. Heat the oil in a large frying pan and cook for 3-4 mins each side, flipping over once.

Load the burger into the dressed buns and scoff. Feel smug the craving has been sated sans dead animal.

Cheese Stuffed Mushrooms with Herb Crust

A simple lunch dish to use up some field mushrooms we didn't eat for breakfast... And a good way to use up some of the cheese mountain left over from Christmas along with some bread that was going stale. Oh I am full of good intentions me.

For two people you need
3-4 field mushrooms
1 cup fresh breadcrumbs
1/2 cup grated cheddar
4 tbsp cream cheese
salt and pepper
fresh herbs of you choice (I used sage)

Peel the mushrooms and place in a baking dish. Cut out the stalk and chop leaving to one side for the moment. Spread 1 tbsp cream cheese inside each mushroom and then top with the reserved chopped stalk and some salt and pepper.

Mix the breadcrumbs with the cheese and herbs (I just blitzed all mine in a food processor for speed). Top each mushroom with some crumbs and then bake in a hot oven for 15-20 mins until the topping is golden brown and crispy and the mushrooms are tender and juice. Serve with a salad. An attempt at healthy(ier) eating in the new year...

Cheese Souffle with Watercress and Tomato Salad

It would have been my late dad's birthday yesterday so in his memory I made one of his favourite meals: cheese souffle with watercress and tomato salad. I like my souffle gooey and runny in the middle, but cook it for a little longer if you prefer it firmer.

For three to four portions you need
Four eggs
50g butter
50g plain flour
200ml milk
salt and pepper
150g grated cheese (strong cheddar and gruyere are a good combo)
1 tsp mustard powder
1 tsp french mustard

Begin by making a roux from the butter and flour. Once melted, cooked out for a few mins then add the milk. Heat and beat to ensure no lumps then remove from the heat and add the mustard powder, mustard and grated cheese. Mix well.

Separate the eggs and whisk the whites to firm peaks. Add the yolks to the cooled cheese roux base and mis thoroughly. Let it down with a couple of spoonfuls of the whisked whites and then fold in the remainder of the whites. Scrape into a buttered souffle dish and bake in a bain marie in a moderate (170 degree) oven for 30 mins.

Serve with a tomato salad (see the recipe here for a good one!) and some saute potatoes if you need to be totally stuffed at the end! Enjoy :) and Happy Birthday Dad xx

Courgette Frittata

This recipe is the happy marriage between courgettes delivered in my Abel and Cole veggie box and an Asda magazine which suggested a similar recipe. It made for a quick and easy light lunch.

For four portions you need
6 eggs
2 courgettes, sliced into discs 5mm thick (or near enough, no need for a ruler!)
1 onion, sliced
knob butter
75g grated mature cheddar
salt and pepper

You need a smallish frying pan for this to ensure the correct depth of egg mix to the veggies in it. A lid is useful for helping to steam the courgettes as the pan will seem crowded to begin with.

Start by melting the butter. Once this is done, add the onions and fry for about 5 mins. Add all of the courgettes and cover with a lid over a moderate heat. Shake/stir the pan regularly to ensure no sticking.

Mix the eggs with the cheese and season. Once the courgettes are starting to become tender add the eggs and shuffle the pan about to ensure an even layer. Cook over a low heat until the base is nice and browned and most of the eggs are set. Heat the grill and transfer the pan to the grill to finish off. Serve hot or cold.

Mushroom Double Swiss (aka cheese and mushroom omelette...)

Breakfast is such an important meal. And when I am at home it invariably involves eggs of some sort. I adore eggs, and the soft, oozy gooiness that an omelette gives makes me very happy indeed. This is called mushroom double swiss cos, like the burger of that name, it uses gruyere and mushrooms as a filling.

For one person you need:
75g mushrooms, sliced
1 knob butter
salt and pepper
2 eggs, lightly beaten
1 tbsp gruyere cheese, finely grated.

Begin by melting the butter in a small-ish frying pan. Once hot and the butter is bubbling, add the sliced mushrooms and season well with salt and pepper. Cook over a moderate heat till the juices have come out of them and they start to turn golden brown on their edges. When this happens, add the eggs to the pan and distribute evenly by shaking the pan. Sprinkle the grated cheese over the top and keep shaking the pan to move the eggs about and ensure they cook evenly. When the eggs are mostly set, flip one third of the omelette into the centre then turn the eggs out of the pan on to a plate, completing the fold as you do so. Scoff immediately with strong black coffee and copious orange juice. Delish.

Courgettes with Feta and Lemon

I thought the wonderful Ottolenghi had done a recipe for this but apparently I dreamt it cos I couldn't find it so created this instead to satisfy a craving and a glut of courgettes...

For 2-3 people you need
2 courgettes, cut into 3 inch lengths then thin slices
2 cloves garlic, crushed
juice of a lemon
salt and pepper
2-3 tbsp excellent quality olive oil
1/2 pack feta
1 tub chilli olives

Griddle the courgettes till scorched in places and just tender. Meanwhile place everything else apart from the feta and olives in a bowl. Place the hot courgettes into the dressing to marinade then top with the feta and olives and eat with copious crusty bread to soak up the garlicky juices. Nomnomnom.

Salad of Haloumi and Croutons

A quick and easy salad to throw together from bits and bobs leftover from other days. And a useful way of using up stale bread too.

For 1 person you need:
1/2 pack haloumi cut into slices
lettuce
cucumber
red onion

For the garlic croutons you need:
1-2 slices stale bread
1 clove garlic
salt and pepper
1 clove garlic, crushed
1 tbsp olive oil

Toss the crouton ingredients together in a bowl then toast in a hot oven for 5-10 mins taking care not to burn them. fry the haloumi till golden brown then serve with the salad and croutons. Yum.

New Potatoes with Feta, Olives and Garlic

This is a cinch to make but benefits from being made ahead of time to let the flavours develop and infuse. Perfect for a lunchbox :)

For 2-3 portions you need:
1 pack baby new potatoes, cooked till tender
1 pack feta
1 red onion, chopped
1 pack chilli olives
juice of 1 lemon
2 tbsp good quality olive oil
freshly ground pepper
2 cloves garlic crushed

Place the lemon juice, olive oil. garlic, pepper, olives and red onion in a bowl. Mix well. Once the potatoes are cooked cut in half and to the bowl. Crumble over the feta. Leave to infuse then scoff. Yum.

Olive, Sun Dried Tomato, Cheese and Onion Soda Bread

This was based on a recipe in August's Cook Vegetarian magazine.

For one large loaf you need:
450g plain flour
1 tsp bicarbonate of soda
300ml plain runny yogurt
3 tbsp water
75g mature cheddar, grated
75g veggie gruyere, grated
75g mixed, stoned olives, chopped roughly
6 sun dried toms in oil, roughly chopped
freshly ground pepper
1 large onion, finely diced
1 tbsp olive oil

Begin by frying the onion in the oil for 10 mins till softened. Meanwhile mix the flour, bicarb, cheeses, olives, tomatoes and pepper together. Add the onions once cooked. Then mix to a dough with the yogurt and water. Shape into a round and place on a baking sheet. Cut a deep cross in to the top. Bake in a hot (200 degree) oven for 20 mins. If the inside is not cooking fast enough, cut through the slash to break the loaf into four quarters to help speed up the cooking process. It's done when golden brown all over and sounds hollow when tapped. Leave to cool slightly then scoff. It's fab on it's own or else serve with soup or salad.

Haloumi with Melon, MInt and Balsamic Syrup

Yes this sounds like a weird combo, but it's lovely. Honest. The sweet, juicy melon contrasts well with the crisp, salty haloumi and the mint and balsamic syrup add another layer of taste depth to it (oooh get me, how pretentious does that last bit sound <blush>). The balsamic was an addition suggested by my boy and it really works. He loves dipping his haloumi in to it.

For 2-3 people you need:
1 block haloumi, drained and patted dry
1/2 melon cut into bite sized chunks
1/2 tsp dried mint
1 tbsp balsamic syrup
1 red onion, cut into wedges

Cut the haloumi into thickish slices. Place on a hot griddle pan and fry till golden on both sides (about 8 mins). Fry the onions on the same griddle till lightly softened.

Once cooked, place the haloumi onto a plate and add the onion and melon. Sprinkle over the mint, season with pepper and then drizzle over the balsamic syrup.

Spanakopita

This is very easy to make but looks impressive and is another yummy dish for warmer weather. It travels well so is ideal for picnics or packed lunches.

For 4-6 portions you need:
290g bag of fresh spinach, washed and drained
1 large onion, finely diced
1 tbsp olive oil for frying plus extra for brushing the filo pastry
2/3 of a 250g pack of filo pastry
1 block of feta
2 tbsp salted capers, rinsed well
freshly ground pepper
freshly grated nutmeg

Begin by frying the onion in the oil over a gentle heat for about 10 mins till softened. Add the spinach and cover with a lid. Allow the spinach to wilt then chop roughly with scissors in the pan. Season with pepper and nutmeg and add the capers and crumble in the feta. Mix well.

Meanwhile brush a baking tray with oil and layer in the filo, brushing each sheet with a little more oil. Use half the filo to line the base of the pan. Spoon over the spinach and feta mixture then top with the remaining filo, again brushing each sheet with a little oil. Tuck in the overhanging pieces of pastry and brush the top with oil. Score into diamonds then bake in a hot (200 degree) oven for 30-40 mins. Best served at room temperature.

Baked Mixed Vegetable and Cheese Frittata

This is baked in the oven which means there's less chance of the bottom burning before the top is cooked and also saves having to faff about with hob and grill and flipping over the half cooked product. Use whatever vegetables you fancy. This is what I had lying about the flat.






For 6-8 portions you need:
4 eggs
1 cup grated chedder
1/2 cup frozen sweetcorn
1/2 cup frozen peas
1 orange pepper, diced
1 onion, chopped
1/2 cup cherry tomatoes, halved
large handful fresh chives and garlic chives, finely chopped
1/2 tbsp olive oil
salt and pepper

Fry the onion in the oil for 5-10 mins till softened. Add the pepper, sweetcorn and peas and cook for a further 5 mins. Meanwhile beat the eggs with the chives and season. Once the vegetables are cooked, tip into a silicon cake tin, pour over the eggs and cheese and mix around to distribute evenly. Top with the tomatoes. Bake in a moderate oven for about 20-30 mins till lightly set but don't overcook or it'll go rubbery. You can eat this hot, room temp or cold and it's perfect for a picnic.

Bulghar Wheat Salad with Feta

I adore bulghar wheat, more so than cous cous, due to it's chewier and slightly denser texture. This is a variation on tabbouleh, and made without the feta would be a lovely vegan dish.





For 4-6 portions you need:
1 cup bulghar wheat
1 tsp veg stock powder
1 cup boiling water
handful baby plum toatoes, cut in half/quarters depending on size
1 red onion, finely chopped
handful chilli olives, roughly sliced
1 pack feta, cut intobite sized chunks
1/3 cucumber cut into small dice (about the same size as the onions)
2-3 tbsp good quality olive oil
juice 1 lemon
freshly ground black pepper
1/2 cup finely chopped flat leaf parsley and corriander

Place the bulghar wheat, stock and onion in a bowl and cover with the water. Cover and leave to steam for 20-30 mins. Once the wheat has absorbed all the water stir through everything else. Season to taste and then eat.

Haloumi with Aubergines, Tomatoes and Balsamic Syrup.

Lou has got me on an aubergine quest. So, in the midst of making a moussaka for tomorrow night, I did some extra fried aubergine slices. Well, it would be rude not to wouldn't it. During the cooking process I discovered a packet of haloumi had blown, but it smelled OK so I cooked it. And created this. Sex on a plate...

For one person you need:
1/2 aubergine, cut into 0.5cm thick slices
4 tbsp light olive oil
1/2 packet haloumi, cut into 1cm thick slices
handful baby plum tomatoes
1 tsp balsamic syrup
1 tsp chopped fresh flat leaf parsely

Begin by frying the aubergines till soft, unctuous and golden. Drain.
Fry the haloumi till golden and oozy.
Fry the tomatoes till the skins split a little. Don't over cook them, you want them warm and oozy but not killed...

Present prettily on a plate, drizzle over the syrup and finish with a cheffy flourish of parsley. Die of pleasure.

Warm Salad of Haloumi, Sweet Potatoes, Roasted Onions and Balsamic Tomatoes (v)

If you omit the haloumi, this is a delicious vegan salad.

For 2 people you need:
1/2 bag watercress
1/4 bag baby spinach
1 tin chopped tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp vegetable oil
salt and pepper
1 tbsp balsamic vinegar
2 sweet potatoes, peeled and cut into thick slices
1 red onion, peeled and cut in to 8ths

Begin by roasting the sweet potatoes and onions. Toss them in a little olive oil and season then roast in a hot oven for 20-30 mins till tender and slightly caramalised.

Meanwhile put the tomatoes in a pan with salt, pepper, a pinch of sugar, the balsamic vinegar and the garlic. Heat till boiling then reduce the heat and simmer till thickened.

Cut the haloumi into thick slices and heat a frying pan with 1 tbsp oil. Fry the haloumi till crispy and golden on both sides.

Place the watercress and spinach on a plate. Toss through the sweet potatoes and onions. Top with the haloumi (if using) and serve with the sauce on the side.

Feta, Spinach, Olive and Tomato Muffins

This recipe is courtesy of @Goze01 who shared a pic of some amazing looking muffins on instagr.am and then sent me the recipe. I have tweaked it according to what I had available. And now I can't stop eating them. Lush indeed.

For 12 muffins and a loaf tin of mix you need:
2 tbsp olive oil
1 red onion, finely chopped
360g self-raising flour
1 tsp baking powder
1/2 tsp hot chilli powder pepper
125g grated cheddar cheese
220ml milk
1 egg
130g baby spinach leaves
1/2 tub semi dried tomatoes in olive oil
1 small tub chilli olives, cut into quarters
1 packet feta, crumbled into chunks.

Fry the onion in the oil till done. Meanwhile put everything else in a bowl. Add the onions and mix well.

Spoon the mixture into the paper cases/loaf tin. Bake in medium (170 degree) oven for 30-35 minutes. Leave the muffins to cool slightly before turning out on to a wire rack to cool completely. I topped the loaf tin with some quartered tomatoes that needed to be used up. A meal in a muffin!

Pan Fried Haloumi with Garlicky Tomatoes

This is quick, easy and oh so good! A perfect store cupboard/fridge staple to keep in for those days when you just can't think of anything else to cook...

For 2-3 people you need:
1 pack haloumi, cut into thick slices
1 tin chopped tomatoes
3 tbsp olive oil
2 cloves garlic
salt and pepper
a little sugar
1/2 cup cous cous
1/2 tsp vegetable stock powder
1 cup boiling water

Place the tomatoes, 2 tbsp olive oil and the garlic in a pan. Bring to the boil then reduce and simmer for 5-10 mins till thickened.

Meanwhile put the cous cous and stock in to a bowl and cover with the boiling water. Leave to soak.

Fry the haloumi in the remaining oil till browned and crispy. Serve with a green salad if you can be bothered.

Pasta with Rocket and Watercress Pesto

O. M. G. (as it were...). This is delicious. Am very impressed that something can taste so amazing with so few ingredients and take such a short time to make.

For two people you need:
1/2 cup pine nuts
handful each watercress and rocket
1 clove garlic
1/4 cup parmesan cheese
1/8 cup grape seed oil
200g pasta

Cook the pasta. Meanwhile toast the pine nuts (yes I know Jamie says don't bother but I like them toasted and think the heat helps to make the sauce too. So there.). Place the garlic, cheese, watercress, rocket and pine nuts into a mini blender and pulse, shaking it to ensure everything gets done. Add the oil and blend again. I used grapeseed oil as I wanted the individual flavours to come through rather than be drowned out by olive oil.

Drain the pasta and toss through the pesto. Serve with a little extra cheese on the top. Like I said, O. M. G.

Rarebit Topped Field Mushrooms with Thyme

A quick, easy and tasty lunch or starter dish. Serve with lots of crusty bread to soak up the juices.

For 2 people you need:
4 large field mushrooms
100g grated cheddar
1 tsp english mustard powder
1/2 tsp hot chilli powder
2 tsp fresh thyme leaves
1 red onion, finely diced
1/3 cup breadcrumbs
1 egg
freshly ground black pepper

Begin by peeling the mushrooms and trimming the stalks. Lay in a baking dish. Mix together everything else and place a 1/4 on to each mushroom. Bake in a hot oven for about 20 mins till the mushrooms are tender and the filling is hot.