Aubergine, Pepper and Red Lentil Curry (v)

This was featured in a top 10 veggie recipes list compiled by @deliciousmag And truly delicious it is too. The original recipe is available on their website. I've made a few tweaks, and think the lentil base will form a good basis for many a curry to come!

For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
1 tsp black onion seeds
1 tsp mustard seeds
2/3 tube of Asda Balti curry paste
150g red lentils
600ml veggie stock
1 aubergine, cubed
1 green pepper, roughly diced
1/2 tsp chilli powder
3 tbsp veg oil for the aubergines and 1 tbsp oil for the curry

Begin by tossing the aubergine and pepper in the oil and chilli powder then roast in a hot oven for 30-45 minutes. Meanwhile sautee the onion in the oil for 10 mins. Add the mustard and black onion seeds and cook till the seeds pop. Add the garlic and cook for a few minutes more. Add the curry paste and cook out. Add the lentils and stock and bring to the boil. Reduce the heat, add in the peppers and aubergines, and cook for 20-30 mins. I like the lentils mushy but if you like them firmer then err on the shorter cooking side.

Serve with paratha, rice and tandoori quorn/tofu.

Lime Drizzle Cake with Blackcurrants and Raspberries

This is based on a recipe in Good Foods 101 Cakes and Bakes.

For about 20 slices you need:
225g soft butter
225g caster sugar
250g self raising flour
25g ground almonds
100g blackcurrants
100g raspberries
juice and rind of 2 limes
4 eggs
50g flaked almonds

For the syrup:
140g caster sugar
juice of 2 limes and 2 lemons

Begin by making the cake. Cream together the butter and sugar, then add the eggs, lime juice and rind, flour, ground almonds and a little milk if necessary to make a smooth but thick batter. Fold in 2/3 of the fruit and scrape into 2 lined loaf tins. Scatter over the rest of the fruit and the flaked almonds. Bake in a moderate (150 degrees) oven for about 45 mins.

Meanwhile make the syrup - gently heat the juice and sugar til the sugar has dissolved. Once the cakes are cooked, prick with a cocktail stick and pour over the syrup. Allow the cakes to cool completely before cutting into slices and enjoying.

Spiced Rice (v)

A lovely accompaniment to curry.

For 4 portions you need:
225g basmati rice, rinsed till the water runs clear
500ml water
1 onion
50g butter/vegan marge
1 tbsp oil
4 garlic cloves, crushed
1/2 tsp each of ground cumin, coriander and tumeric
juice of 1/2 lemon
2 cms grated ginger

Begin by sauteeing the onion in the butter/oil for 15 mins till golden. Add the garlic, ginger and spices and cook out for 5 mins or so. Add the rinsed rice and water. Bring to the boil, then cover with a lid and cook gently for 15 mins. Turn off the heat and leave to steam to finish cooking the rice.

Nachos

A great standby lunch or snack.

For 2-3 portions you need:
1 can refried beans
1 packet salted tortilla chips
1 jar salsa
Yogurt/soured cream
Grated cheddar
Pickled chillies

Scoop the refried beans into a flat dish (a flan dish is perfect for this). Lay tortilla chips on the top. Add yogurt/soured cream and salsa in dollops on top of the chips. Cover with grated cheese and a few chillies on the top. Bake in the oven for 20 mins or so till the beans are hot, and the cheese is melted. Eat.

Gulab Jamens (v)

This is a cheat recipe really given that it's a packet of stuff you mix, but it's so totally amazing you need to rush out and buy a packet and then make them (and gain 6 stone but that's another story...)!

For 10-12 portions you need:
1 packet gulab jamen mix (I am going to try this another weekend with real ingredients)
About 1/4 cup milk to make the dough (use water or soya milk for a vegan version)
Vegetable oil for deep frying
600g caster sugar
6 cardamon pods, crushed
Good pinch saffron strands
1 tbsp rose water

Make the gulab dough by mixing the dry ingredients with enough milk to make a thick dough/paste. Oil your hands, and a plate to lay the balls on, and then take small pinches (think size of a gooseberry) and roll into balls. Place on the plate whilst you make the rest. You should get between 20-40.

Meanwhile heat the oil in a wok/deep pan. Fry batches of the balls in the oil till dark golden brown, taking care not to let them sit on the bottom or they will catch and turning them in the oil so they colour and cook evenly. Drain on kitchen paper.

Make the syrup by slowly heating the sugar with 600ml water. Once all the sugar has dissolved, boil for 5 mins. Take off the heat and add the cardamon, saffron and rose water. Place the fried balls into the syrup and weight down to keep them submerged. They will swell in size as they absorb the syrup. Leave to cool and scoff and scoff and scoff. Delicious.

Chunky Vegetable and Pearl Barley Broth

It might be May but imho it's still freeeeeeeezing cold! This bowl of nourishing loveliness will soon warm the cockles of your heart tho :)

For 4 portions you need:
1 onion, chopped
3 leeks, finely sliced
5 potatoes, peeled and diced
3 sticks celery, sliced
3 carrots, sliced
1/2 cup pearl barley
1.5 litres veggie stock
2 tbsp oil

Sautee the veggies in the oil for 10 mins. Add the stock and barley. Simmer for 20-30 mins till everything is cooked. Serve with bread. Simples.

Labour (well OK then, tomato) Soup

Apparently the finished article looks a bit too LibDem, but I blame my crappy iPhone camera for that. And the carrots. It tastes lovely tho :)



For 4 portions you need:
3 sticks celery, sliced
2 carrots, sliced
1 onion, diced
2 tins plum tomatoes
1 litre veg stock
2 tbsp hendersons relish
2 tsp rice vinegar
salt and pepper
1-2 tsp sugar
3 tbsp olive oil
Bread to serve it with

Begin by sauteeing the celery, onion and carrots in the oil. After about 5 mins add the remaining ingredients and bring to the boil. Simmer for 10-15 mins till the carrots are cooked and then blitz. Reheat and serve with bread. Scrummy.

Asparagus with Poached Egg

Spring is finally sprung! The first of the new season British asparagus was delivered in our riverford veg box today and never having been someone to resist temptation it was scoffed in this simple recipe as a starter. My only complaint was that there wasn't enough!!

For 2 people as a starter you need:
1 bunch asparagus
2 eggs
bread and butter
salt and pepper

Snap the asparagus and wash. Lay in a steamer and steam for 2-3 mins till tender. Meanwhile poach 2 eggs (you do know how to do that don't you??!). Lay the asparagus on a plate, top with the egg and season. Serve with buttered toast on the side. Glorious!

Quinoa Salad with Greens (v)

A variation on the puy lentil and quinoa salad, but different enough to warrant its own entry. This is another vegan salad that makes a perfect lunch :)

For 2 portions you need:
1 cup quinoa
2 cups water
1 leek, finely shredded
2 tsp vegan stock powder
2 tbsp each of mirin and soya sauce
1 tbsp rice vinegar
1/2 packet purple sprouting broccoli
1 tbsp sesame oil
2 tbsp toasted sesame seeds
1 pack marinated tofu chunks/ 1/2 pack marinated tofu block

Begin by placing the leek, quinoa, stock and water in a pan and bringing to the boil. Cook, covered, for 10mins, add the broccoli and then turn off the heat and leave to steam for 20 mins. Add the remaining ingredients before placing into tubs for lunch the next day.

Watermelon and Haloumi Salad

A lovely summer lunch or supper dish which is really refreshing on a hot day. Alternatively crank up the heating and shut all the windows and you might be able to recreate the temperatures needed in the UK to make this work as it should...

For 3-4 portions you need:
1/4 watermelon, deseeded and cut into rough chunks
1 packet haloumi, patted dry and cut into thickish slices
2 tbsp olive oil
1 red onion, sliced
juice 1 lemon
handful fresh mint, roughly chopped
salt and pepper
Salad leaves

Cook the haloumi until softened and nicely browned. Meanwhile place the lemon, mint and onions into a bowl to allow the onion flavour to be mellowed by the juice. Add the melon and oil and mix gently. Place the salad leaves on a plate, arrange the watermelon and onion salad on top and finish with slices of the hot, browned haloumi. Delicious!

Puy Lentil and Quinoa Salad with Semi Dried Tomatoes (v)

A vegan powerhouse of a lunch this. And mighty tasty too ;-)

For 2 generous lunch portions you need:
1/2 cup puy lentils
1/2 cup quinoa
1/2 tub semi dried tomatoes
2 tsp vegan stock powder
1 onion, diced
1 clove garlic, crushed
juice 1/2 lemon
2 tbsp olive oil
salt and pepper
1 tbsp balsamic syrup
1/2 bag purple sprouting broccoli

Place the garlic, onion, lentils and quinoa in a pan with 2 1/2 cups water and the stock powder. Bring to the boil and simmer for 15-20 mins till the lentils are tender but still have bite and the quinoa is cooked.

Meanwhile roughly chop the broccoli, stalks, leaves and all. Once the lentils and quinoa are nearly done (so after about 10-15 mins) add the broccoli to the pan with a lid and steam cook until everything is tender. Remove from the heat and add the remaining ingredients. Season to taste. Place in a tub and leave to marinate overnight before scoffing at work the next day and making all your work colleagues green with envy mwahahaha...

Buttermilk Scones

After a disastrous batch of scones using a Rose Elliott recipe a few weeks back, I have returned to my favourite recipe; Nigella's Lily's scones. But I used buttermilk this time for the first time. I was a bit suprised by the consistency of this as it's like thin yougurt. I'd expected something thinner. But it worked, and the scones were amazingly light. They needed longer than normal to cook (40 mins for some of them) but they were the best I have ever made. In my humble opinion ;-)

For about 20 scones you need:
325ml buttermilk
500g plain flour
2 tsp baking soda
4.5 tsp cream of tartar
75g butter, cubed
1 egg, beaten (for the egg wash)
1 spoon sugar (to sprinkle on the top before baking).

Place the flour, soda, tartar and butter in to a food processor and blitz till combined. Add the buttermilk and form it into a dough. Roll out the dough to a thickness of about an inch and cut into scones. Place on a flour dusted baking sheet and brush with egg wash and then sprinkle over with sugar. Nigella says to squish them together but she's wrong as they don't cook evenly so make sure you spread them out. Bake for 15-40 mins (keep an eye on them) till risen, golden brown and cooked. Eat with lashings of clotted cream and strawberry jam. Feel very very fat.

Creamy, Garlicky Mushroom Pasta

An odds and sods meal using up the last of the veg box on a Friday...

For 2 portions you need:
200g pasta
250g mushrooms, thickly sliced
4 cloves garlic, crushed
1/3 pack boursin cheese
100ml white wine
2 leeks, finely shredded
Olive oil
Parmesan to serve

Saute the leeks and garlic and mushrooms in the oil for about 15 mins till tender. Deglaze the pan with the wine and then add the boursin. Heat through to melt. Meanwhile cook the pasta. Drain the pasta, and toss through the sauce. Serve topped with some fresh parmesan.

Vegetable Paella (v)

Well not really paella I guess if you're a purist, but certainly a tasty rice and vegetable dish which Lex scoffs down!

For 4 portions you need:
200g white rice (I used a mix of long grain and basmati)
800ml vegetable stock
100ml white wine (I used cava)
salt and pepper
1 large onion, finely diced
3 cloves garlic, crushed
2 small leeks, finely sliced
1 can sweetcorn, drained
2 carrots, finely diced
1 green pepper, diced
2 tomatoes, quartered
1 lemon, quartered
pinch saffron
1 tsp paprika
2 tbsp olive oil

Begin by sauteeing the carrots, onion and leeks in the oil. After about 10 mins add the paprika and rice and coat in the oil. Add the wine and garlic and reduce the wine till it's all bubbled away. Add the saffron to the stock and then add this to the pan. Bring to the boil and then simmer for about 20 mins until the rice is cooked. About 10 mins before the end of the cooking time, add the remaining veggies and season well. Serve garnished with tomatoes and lemon.

Cherry and Almond Cake

This is a Nigella recipe from Domestic Goddess. It's a cynch to make, but tastes SO divine, travels well and lasts well too. You can also freeze it and defrost a slice at a time for lunchboxes.

For about 10-12 slices you need:
225g butter, softened
250g self raising flour
200g glace cherries, washed, dried and cut in half
175g caster sugar
3 eggs, beaten
2 tsp almond essence
100g ground almonds
6tbsp milk
4 tbsp flaked almonds

Begin by creaming together the butter and sugar. When fluffy add the eggs, almond essence and milk and mix thoroughly. Add the flour and almonds. Finally add the cherries and mix well. Scrape the thick batter into 2 lined 2lb loaf tins. Scatter each loaf with 2 tbsp of flaked almonds. Bake in a moderate oven (180 degrees) for 40 mins or so until the cake is cooked, risen and golden brown on the top. Slice and enjoy.

Vegetable Soup a la Neil (v)

A bottom of the fridge recipe, created by Neil which was very yummy :)

For 2-3 portions you need:
2 leeks, sliced finely
3 spring onions, sliced finely
3 carrots, sliced finely
1 litre veggie stock
1 tbsp oil

Saute the leeks and onions in the oil. Add the stock and carrots. Bring to the boil and simmer for about 10 mins. Serve with bread.

Garlic Mushrooms (v)

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.

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.

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!

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.

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.

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

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.

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!

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!

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 :)

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.

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!

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!

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.

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!

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...

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...!

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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 :)

Lemon Meringue Pie

I was craving this and determined to make it, not sink to the depths of buying a Sara Lee lurid yellow and shaving foam meringue pale imitation. But I couldn't find a decent recipe in the books I have! The Hummingbird bakery have a recipe in their book but I pulled a face when I read condensed milk needed to be added to the lemon (er I think not!). So in the end I found one in my trusty Rose Elliott New Simply Delicious book. And it was simply delicious. I remember my mum making this for pudding on a sunday, and all of us liking the combination of the light, slightly chewy fluffy meringue and the dense, sticky, sour lemon. Heavenly!

For about 6 portions you need:
Pastry:
300g plain flour
150g butter
cold water to bind

For the lemon curd:
Juice and zest of 3 lemons
3 egg yolks
450ml water
6 tbsp cornflour
45g butter
90g caster sugar

For the meringue:
3 egg whites
180g caster sugar

Make the pastry by blitzing in a food processor and then leaving to rest for about 30 mins. The roll out and line a pie dish. Prick, line with baking beads and bake for 20 mins at 180 degrees. Leave to cool.

For the lemon mix the cornflour with a bit of the water to slacken it and then place the remaining water in a pan with the sugar and bring to the boil. Once the sugar has dissolved add the lemon juice, zest and cornflour to the sugar syrup. Return to the heat and stir till thickened. Remove from the heat and add the butter and egg yolks. Leave to cool.

For the meringue whip the whites till really stiff then add the sugar. Mix till glossy.

Pour the lemon into the case and top with the meringue. Make sure you spread the meringue right to the edges of the pie case or it'll go soggy.

Bake in a moderate (160 degrees) oven for about 45 mins. Try not to eat it all on one day.

Cous cous with almonds, pine nuts and cashews

This is another recipe which isn't really a recipe, it's more common sense. But I'll blog it anyway...

For 4-6 portions you need:
1 cup cous cous
2 cups boiling water
1/2 tsp stock powder
2 tbsp pine nutes
2 tbsp flaked almonds
1/4 cup cashews

Soak the cous cous in the stock till fluffy. Toast the nuts in a pan and then top the cous cous with them just before you serve. This is a nice plain side dish to counter the richness of other dishes.

Toasted Pitta with Zatar

This is a lovely crispy accompaniment to houmous and other dippy things. Be careful not to cook it too much however or it will burn. And watch your teeth too - it's very very crunchy!

Cut pittas in half and then split the halves. Sprinkle over zatar (a blend of herbs, spices and sesame seeds) and drizzle with olive oil. Bake in a hot oven for 5-10 mins depending on the thickness of the bread. Yum.

Arabic Salad

This is based on Nadia Sawalha's recipe in @bbcgoodfood magazine this month. But I have added corriander, left out the pepper (as this was used in the chilli, feta and parsley salad) and done different toasted pitta. It's a lovely light and refreshing salad and makes a good contrast to the zaalouk.

For 4-6 portions you need
1 red onion, finely sliced
juice 1 lemon
2 tomatoes, diced (leave out the core and harder middle if they're not as ripe as you'd like)
1/2 cucumber, sliced
1 small romaine lettuce, thickly shredded
1/2 bunch parsley and corriander, chopped
4 sprigs mint, chopped
3 tbsp olive oil

Place everything into a bowl and mix thoroughly.

Zaalouk (v)

This is my favourite ever aubergine dish. It's so delicious it's hard to describe. Yes it is a but of a faff to make but OMG it is soooooooooo worth it! And the recipe makes loads so you can over indulge to your hearts content. If you have argan oil it makes all the difference, but I am not sure where you can buy it from here (suggestions gratefully received as I am down to my last 1/4 of a bottle!). If you can't get argan then good quality olive will do fine :)

For 4-6 portions you need:
2 large aubergines
6 tomatoes
1 large onion
5 cloves garlic
1 bunch corriander, chopped
1 bunch parsley, chopped
salt and pepper
2 large tbsp good quality harissa
juice 1 lemon
4 tbsp argan oil
4 tbsp olive oil

Begin by pricking the aubergines and roasting them in a hot (200 degrees) oven. Slice the tomatoes in half and place in a baking dish, drizzled with the olive oil and some salt and pepper. Roast the toms and aubergine for 45 mins till soft. Meanwhile saute the onion in a pan with a little more olive oil.

Cut the cooked aubergines in half and scoop the flesh out of the skins. Chop roughly. Scoop the toms out of their skins and chop. Add both to the onions along with the oil the toms were roasted in.

Add the harissa and garlic and cook for about 5 mins. Add a little water if it looks too dry. Turn off the heat and add the corriander, parsley and lemon. Check the seasoning adding more lemon or salt if needed. Pour into a serving dish and pour over the argan oil. Serve with toasted pitta and olives. Close your eyes and imagine the sun on your face!

Chilli, Parsley and Feta Salad

This is a Ghillie Basan recipe. And it's amazingly good!

For 3-4 people as a side dish you need:
1 large red onion, thinly sliced
1 pepper, sliced thinly (I used orange as I don't like the green which was suggested)
1 chilli, de-seeded and finely chopped
2-3 cloves garlic, crushed
1 bunch flat parsley, chopped
1/2 pack feta, crumbled
2 large tomatoes, chopped
4 tbsp olive oil
juice 1/2 lemon
salt and pepper
Barbere seasoning to serve

Place everything onto a plate and top with the feta. Drizzle over the oil and top with the barbere seasoning. Leave to settle for about 30 mins before serving.

Moroccan Feast

I love Moroccan food, and ever since we visited there a couple of years ago I like trying to recreate the food we ate. Especially when it's cold here!

We had the following feast for lunch today. I'll blog all the recipes separately to make them easier to search for later.

Chilli, parsley and feta salad
Zaalouk (aubergine and tomato salad)
Arabic salad
Olives
Toasted pitta with zatar
Cous cous with almonds, pine nuts and cashews
Houmous

Followed by melon and of course mint tea!

Am pogged now! And have plenty of leftovers for lunch next week. Yum.

Root Vegetable Butter Masala

I am getting a bit fed up the last remnants of the winter root veggies, so fell back on my old friend curry to cheer them up a bit. This was OK. I wouldn't rush to make it again but I think that was more to do with too much passata and a not that amazing curry paste. N seemed to like it enough...

For 6 portions you need:
3 carrots, diced
2 parsnips, diced
1/2 celeriac, diced
1 onion, chopped
4 large new potatoes, diced
1 carton, passata
250ml water
1/4 jar curry paste
2 inch piece ginger, grated
50g butter
75g ground almonds

Saute the veggies for about 10 mins then add the curry paste. Heat for 5 mins or so. Add the passata and water and bring to the boil. Reduce to a simmer (uncovered) and cook for about an hour until the carrots and potatoes are done. Add the almonds and butter and heat gently for a further 5 mins. Serve with rice etc.

Corriander, Cucumber, Tomato and Mint Salad

This is also very good with anything Indian themed. It's delicious on poppadums and is also nice as a side to a hot curry as the tomatoes and cucumber cool down the heat of the chilli in the curry.

For about 6-8 portions you need:
1/2 cucumber, sliced thinly (skin on)
1 red onion, finely diced
1 cup corriander, chopped roughly
1 tsp dried mint
1-2 tomatoes, chopped (no need to de-skin)
juice half lemon

Mix everything together and serve. Yum.

Coconut, Corriander and Chilli Chutney

I love this - it's salty, tangy, searingly hot from the chilli and yet cooling at the same time from the yogurt. It's the perfect partner for the onion bhajis or just some poppadums.

For about 500ml you need:
200ml natural yogurt
100g coconut
1 cup corriander
3 chillis
1/2 tsp salt
1/2 tsp sugar

Lob everything into a food processor and blitz till smooth. Pour into a bowl and scoff with whatever you fancy.

Onion Bhajis

Actually I'm not sure if these constitute bhajis more than pakoras but frankly who cares. They taste yummy, are a piss of, well you know, to make and everyone seems to like them, result.

For about 12 bhajis you need:
4oz sifted gram flour
1/2 tsp baking powder
about 2 large onions, thinly sliced with the pieces separated
1/2 cup chopped corriander
1 tsp chilli powder
salt
oil for deep frying

Mix everything together with some cold water to form a batter. Heat the oil and when hot drop spoonfuls of the mixture into the oil. Make sure they don't sit on the bottom of the pan or they will catch and burn. Cook, turning once, for about 8 mins till puffed up, crispy and golden brown. Serve with relish or chutney. Delicious!

Roasted Squash Soup with Harissa and Canolleni Beans

@riverford delivered a *beautiful* sweet mama squash this week and I knew I had to make this! It's an unctuous, velvety, delicious soup with a pleasant warmth from the harissa.

For 4 portions you need:
1 squash, cut into chunks (no need to peel) and deseeded
1.25l vegetable stock
1 rounded dessertspoon harissa
2 tbsp finely chopped corriander
2 tbsp roasted pumpkin seeds
2 tsp roasted pumpkin seed oil
2 pinches moroccan seasoning
salt and pepper
2 tbsp good quality olive oil

Begin by roasting the squash: lay the unpeeled chunks on a baking sheet, season well, add the moroccan seasoning and the olive oil. Roast in a moderate oven for about an hour. Leave to cool for a bit and then scoop the flesh from the skin.

Place the cooked flesh in a pan and add the stock. Bring to the boil and simmer for 10 mins. Blend. Add the drained beans and harissa and gently heat. Serve in bowls garnished with the toasted seeds, corriander and oil.

Plain Chocolate Brownie

Plain as in just chocolate, not as in not nice. This is the recipe from the Hummingbird Bakery. And very nice it is too. The only difference I have made is to reduce the amount of butter as imho it's too greasy with the full amount and I've added some vanilla as I think it enhances the taste of the chocolate.

For about 16 portions you need:
200g good quality plain chocolate
125g butter
150g plain flour
325g caster sugar
3 eggs
1 tsp vanilla extract

Melt the chocolate and butter. Once melted and cooled slightly, mix in the other ingredients. Pour the batter into a lined swiss roll tin and bake at 160 degrees for about 30 mins. Yum yum yum yum!

Spiced Creme Caramel

This is utterly delicious. It's a Rick Stein recipe that was published in Good Food ages ago. It sounds complicated but it's not. Bar watching the caramel cook it
doesn't require much looking after at all.

For about 6 portions you need:
Custard:
500ml milk
small stick of cinnamon
1/2 vanilla pod, split (I use a whole one)
1 cardamom pod, crushed (I use two)
4oz white caster sugar
3 large eggs
2 additional egg yolks (make a pavlova or some macaroons with the left over whites)

Lob everything bar the eggs into a pan and bring to the boil then leave to
infuse for 60 mins.

Meanwhile make the caramel. Heat gently 6oz white caster sugar (this is
important cos I have used golden in the past and it doesn't work nearly as well) and
180ml water in a pan till the sugar has dissolved (should take about 10
mins) DON'T STIR IT!!!!! Then bring to the boil and boil rapidly till the
liquid has gone an amber colour again NO STIRRING!!! Immediately it turns
amber (light colour) pour into a shallow baking dish that can hold 1.5
litres.

Once the milk has infused, add the beaten eggs and yolks then strain onto
the caramel. Bake in a bain marie for 40 mins or so then leave to cool and
chill overnight. Absolutely delicious.

Wild Garlic, Mushroom and Mascapone Pasta

The @riverford veg box arrived today. Cue a dither about what to have. We both fancied stew but there wasn't really enough time to make that, so I came up with this instead after spying a lush, dark green bag of wild garlic sitting on the top of the box.

For 2 portions you need:
200g pasta
2/3 tub mascapone
1 clove garlic, crushed
2 small leeks, finely sliced
1 cup mushrooms, thickly sliced
2 tbsp olive oil
2 tbsp grated parmesan
1 tbsp finely chopped flat leaf parsley
2 tbsp toasted pine nuts
salt and pepper
1/2 tsp paprika

Begin by sauteeing the leeks in the oil. After a few mins add the garlic and mushrooms. Cook for a further few mins and then add everything else aside from the pine nuts and parsley. Cook out to wilt the wild garlic and melt the mascapone.

Meanwhile cook the pasta. Once al dente drain, not worrying too much about all the water being drained away. Mix in with the sauce. Serve in bowls topped with cheese, parsley and pine nuts. Sit back and marvel at how amazing you are to cook a dinner like this, in under 20 mins on a work night. Quaff more wine and become even less modest.

Sweet Potato and Normal Potato Wedges with Blue Cheese and Herb and Garlic Dip

Lex requested wedges for dinner tonight. Which kinda left me in a bit of a spin cos I had no idea what to serve with them to make a complete meal... So I decided to do the sweetcorn soup and two types of wedges with different dips.

For the wedges you need:
4 medium sweet potatoes, cut into 8ths
4 medium normal potatoes, cut into 8ths
Salt and pepper
Berbere seasoning (from Waitrose, or chilli flakes and cumin if you can't get that)
4 tbsp vegetable oil

Place the sweet potatoes in one bowl, season, add 1/2 tsp of the berbere seasoning and 2 tbsp oil. Toss thoroughly. Turn out on to a baking sheet.

Place the normal potatoes in another bowl, season and add the other 2 tbsp oil. Toss and turn out on to a different baking sheet.

Roast the wedges in a hot oven for about 40 mins till crispy and cooked. Turn frequently. The sweet potato wedges will probably take about 30 mins.

For the blue cheese dip you need:
100g blue cheese
75g natural yogurt
2 heaped tbsp mayo

Blitz till smooth.

For the herb and garlic dip you need:
1/2 pack boursin
2 tbsp mascapone
2 tbsp natural yogurt

Mash the boursin into the cheese and yogurt.

Serve the wedges with the dips and feel virtuous that you have tricked your child into eating a vegetable mwahahaha...

Of course if you serve different dips the wedges themselves are vegan.

Sweetcorn Soup

This soup is just about as easy as soup gets, and yet it tastes blimming gorgeous. This is a Rose Elliott recipe from her New Complete Vegetarian book.

For 4 small servings you need:
1 large onion, chopped
2 tbsp oil
700ml stock
395g can sweetcorn, drained (about 260g drained or equivalent of fresh or frozen)
pinch paprika
pepper to season
150ml soya milk

Sweat the onion in the oil for about 5 mins. Add the corn and stock and simmer for about 15 mins. Add the milk and paprika and blend. Really lovely :)

Chocolate Easter Nests

Yes I know it's not Easter yet, but I love these and they're something Lex can make on his own too.

For about 12 nests you need:
200g milk chocolate
25g dark chocolate
100g shredded wheat (about 5 individual large wheats)
25g butter
12 mini chocolate eggs
12 jelly beans

Melt the chocolate and butter. Meanwhile crush the wheats in your hands into a bowl. Once the choc/butter is melted add to the crushed wheat and mix well. Place into cake cases and top with a mini chocolate egg and a jelly bean. Scoff and feel that they're sort of good for you as they contain shredded wheat. Never make again till next Spring!

Mock Mozzerella and Tomato Paninis

I brought some basil flavoured tofu a few weeks ago out of sheer curiosity. It looked OK, but I was a bit scared of it to tell the truth. We used it today in a mock mozz and tom panini. If I was vegan I'd say yummy. But given that I'm veggie the tofu just wasn't enough of a substitute for oozing, yummy, mozz. But if you fancy it, it's not that bad. Honest.

For 1 hungry persons lunch you need:
1 small-ish bake at home ciabatta
1/2 pack basil tofu, sliced into long strips
1 small ripe tomato, sliced
1/4 red onion, sliced
2 tbsp sun dried tomato paste/vegan pesto

Split the bread in half. Spread the paste/pesto on one side then layer up the tofu tomato and onion. Place the other half on top and heat in a panini press, making sure to press down well for even cooking. Cook for about 8 mins till the bread is brown and crispy and the filling is hot. Serve with a green salad.

Sticky Toffee Pudding

I adore this. But it's seriously not good for you. Well actually that's not true. There are so many dates in the cake bit that I am sure that should count as one of your 5-a-day. But the sauce, oh my the sauce! Nothing with that much cream, butter and sugar can be good for you can it?!

For about 12 portions you need:
Cake:
200g stoned dates (snigger)
250ml boiled water
½ tsp bicarbonate of soda
85g soft butter
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten

Sauce:
200g light muscovado sugar
200g butter
300ml double cream

Begin by placing the dates in a bowl with the bicarb and pouring over the water. Leave to soften for about an hour (longer if you can). After they have soaked, puree with a hand blender.

Meanwhile cream the butter and sugar together then add the eggs, flour and spice. Mix thoroughly. Fold in the date puree and pour into a lined tin. Bake for about 30 mins till springy.

For the sauce place all the ingredients in a pan and heat gently. Cook till a nice golden colour. Slice the cake into portions and place in a bowl. Pour over the sauce and enjoy. This also freezes well.

Roasted Butternut Squash and Sage Risotto

I love this risotto, it's one of my favourite ones. Yes it's a bit of a faff to make and it's not the sort of thing you can throw together on a busy week night, but it's perfect for a relaxed saturday evening dinner.

I always start risotto this way, and then add different things to it depending on what I fancy.

For 4 generous portions you need:
1 large onion, finely chopped
2 cloves garlic, crushed
50g butter
2 tbsp olive oil plus extra for the squash
250g risotto rice
1 litre veggie stock
125ml white wine
1 large butternut squash, peeled and deseeded and cut into 1cm dice
4 sprigs sage
salt and pepper
100g Parmesan, grated

Place the diced squash in a bowl, season and toss in some olive oil. Add 2 sprigs finely chopped sage and tip on to a baking sheet. Roast at 180 degrees for about 45 mins till tender and lightly caramelized.

Meanwhile melt the butter in a pan with the olive oil. Add the onion and cook slowly until golden. Add the garlic and cook for a further 5 mins or so. Add the rice and allow to get really hot. Add the wine and let it bubble off the residue on the pan and soak into the wine. Let it evaporate completely before adding the stock. Add the stock a ladel at a time, stirring well until it's all absorbed. About 5 mins before the rice is done, add the cooked squash and heat through. Add half the parmesan and mix. Season to taste.

Fry the remaining sage leaves (careful it will SPIT!!!) till crispy. Serve the risotto in bowls, sprinkled with some remaining cheese and topped with a couple of sage leaves.

Sit back and feel like the proverbial Italian mother.

Flapjack

A storecupboard staple and a snack that's easily knocked up in 15 mins or so.

You need:
6oz butter
6oz sugar (I use half granulated and half soft brown)
2 tablespoons golden syrup
10oz oats

Melt the butter, sugar and syrup; then add the oats and pack into a lined baking tin. Bake at 160 for 10 mins, leave to cool, cut in to squares and scoff. Wonder why you've got that fat!

Quiona and Tofu Salad

This is disgustingly good for you, so only eat when in a health food phase!

For 4 portions you need:
1 pack marinated tofu
1/2 cup red quiona
1/2 cup white quinoa
1 tsp stock powder
1 small red onion, diced
1 tomato, diced
juice 1/2 lemon
2 tbsp soya sauce
2 tbsp avocado oil
2 tbsp pumpkin seed oil
2 tbsp mirin
1/2 cup sprouted peas
1/2 pack rocket
1/2 pack baby rocket
1/2 pack leek and alfafa sprouted mix
1/2 yellow pepper, chopped

Cook the quiona: place the quionas in a pan with the stock and 2 cups water. Boil and simmer for 10 mins then cover with a lid and leave to absorb the water for another 15 mins or so.

Meanwhile slice the tofu, chop the veggies and then add everything bar the alfafa/leeks, rocket and spinach to the quinoa. Mix well.

Serve on a bed of greens topped with some chopped pepper. Eat and feel disgustingly smug that you've been this healthy. Resist urge to binge on chocolate biscuits and crisps an hour later.

Coconut Dhal

I really like the dhal recipe we usually make but like most things, it gets a bit boring when eaten over and over again so I thought I would try something different this time. Again this is a recipe based on one in April's Cook Vegetarian.

For 4 portions you need:
225g red lentils
1 400g can coconut milk
1 sachet coconut cream
1 large onion, chopped
2 cloves garlic, crushed
2 inch piece of ginger, grated
2 tsp curry powder
4 whole dried chillies
1 tsp dried chilli flakes
2 tsp ground corriander
2 tsp ground cumin

Place everything bar the spices and onions in a pan and add 750ml water. Bring to the boil and then simmer for 30 mins till the lentils are cooked. Meanwhile gently fry the onions in some butter (use oil if you want it vegan). Add the spices to the onions and warm though. Add to the lentils along with the chillies and mix well. Serve with the spiced potato cakes and a fried egg. Or roti. Or rice. Or as a sandwich filling. Or add more water/coconut milk and turn into a soup.

Spiced Potato Cakes

Am a bit behind on blogging this week, but have a stack of lovely recipes to blog and share. This one was based on an idea in April's Cook Vegetarian magazine. I found the cakes fell to pieces a bit when fried, but they still tasted good. Fry the eggs in the same pan and oil to soak up the flavours.



For 4 portions you need:
400g mashed potatoes
2 cloves garlic, crushed
1 tsp curry powder
1 inch fresh ginger, grated
1/2 tsp chilli powder
1/2 tsp ground corriander
1/2 tsp ground cumin
large handful chopped fresh corriander

Mix everything into the mashed potatoes apart from the fresh corriander. It's easier to do this when the mash is hot so nuke it if it's cold.

Divide into 4 and form each portion into patties. Place on a plate and chill for a couple of hours to help them firm up. Once cold, fry in sunflower oil for about 4 mins on each side till hot and crispy on the outside. Don't panic if they disintegrate a bit.

Keep warm and fry one egg per person in the same pan. Serve sprinkled with the fresh corriander and a side of coconut dhal or a chilli tomato sauce. Yumsome.

Pizza Express-esque Bruschetta

I am addicted to this. Every time I go to Pizza Express I order it. I worry it will get boring, or taste different but every time it hits the spot... This version is not the same. I swear they must add crack or heroin to their pesto, but it's a good substitute all the same.

For 2 greedy portions you need:
1 garlic flat bread (either one each or 1 large one to cut in half)
1/2 tub good quality fresh pesto either home made or premium brand
2 ripe tomatoes
1 small red onion
pine kernels

Heat the garlic bread. Meanwhile chop the tomato and onion. Place in a mixing bowl and add the 1/2 of the pesto. Mix gently. When the garlic bread is done, place on a plate and top with the tomato/onion/pesto mixture, dropping teaspoons of the extra pesto on to the bread. Scatter over some pine kernels and scoff.

Curried Eggs

You can use any tomato based curry sauce for this. Basically what you want is something spicy, slightly sour and sloppy to contrast with the eggs. It's nice with just naan or some rice too. It's also good cold the next day for breakfast (honest).

For 4 portions you need:

1 onion, chopped
2 cloves garlic, crushed
2 inch piece of ginger, grated
2 tsp tumeric
1 whole chilli
2 dried whole chillies, rubbed together to loosen the seeds
6 eggs, semi hard boiled (7 mins)
2 tbsp oil
4 cardamon pods, crushed
1 red onion, thinly sliced
1 tin chopped tomatoes
1/2 tsp sugar
salt and pepper
350 ml water
300g peeled potatoes, cut into small dice (or any other veg you fancy tbh, peas are nice too)
chopped corriander

Begin by frying the onion in the oil then add the spices, potatoes, chillies, garlic and ginger. Cook for 5 mins or so. Then add the toms and the sliced onion and water. Bring to the boil and simmer for 20 mins till the sauce is thicken and the potatoes are cooked. Add a little more water if you need to. Peel the eggs and cut in half. After the potato is cooked, add the halved eggs and heat through gently. Serve topped with the chopped corriander.

Meal Plans for Next Week

I've fallen out of the habit of doing this recently as I've been ill. But I am finally feeling better so have resumed enthusiasm for this. Next week we will mostly be eating (in no particular order...):

Lentil and vegetable soup
Pizza (shop brought, shhh!)
Garlic bread bruschetta
Pasta and sauce
Spicy potato cakes served with chickpea and onion bhajis and cocount dhal
Lentil croquettes with tomato sauce, veggies and sweet potato wedges
Tofu laksa
Curried eggs and naan

And the sweet things are:
Sticky toffee pudding
Tropical fruit salad with coconut rice pudding
Carrot cake
Easter biscuits

Lentil and vegetable Soup

A variation on Grandad's Soup, this one, but still yummy, dead easy to make and good for you too...

For 4-6 portions you need

1 large onion, chopped
2-3 leeks, sliced
3 sweet potatoes, peeled and chopped
3 carrots, peeled and chopped
1.5 litres veggie stock
1 cup red lentils

Sweat the veggies in oil for about 5 mins then add the lentils and stock. Bring to the boil and simmer for 20 mins till everything is tender. Serve chunky or blend. Serve with bread and top with nutritional yeast. Yum

Sweetcorn Fritters with Avcado Salsa

I had avocados to use up today and didn't really fancy eating them au natural so googled and came across this recipe for sweetcorn cakes on the BBC Good Food site. I've tweaked it slightly, and if you wanted a vegan version you could omit the egg/milk and just use water for the batter.

For 2 portions you need:
1 200g can of sweetcorn, drained
1 bunch spring onions, finely chopped
50g self raising flour
1 egg
2 tbsp milk
1 chilli, finely chopped
1 avocado, roughly chopped
1 handful corriander, shredded

Mix the flour, egg, sweetcorn, half of the onions and milk together to make a batter. Season. Heat a pan and fry spoonfuls of the batter in some oil for about 10 mins, turning halfway.

Mix the remaining onions, avocado and corrainder together and serve with the fritters. It's nice with some salsa too as it's a bit dry otherwise.

Red Onion and Goats Cheese Tarts

I was at a conference last night where the veggie option was shallot tart tatin with goats cheese. Only by the time they got to our table they had (i) substituted the shallots for red onions and (ii) run out of the actual dish by the time it came to my dinner and a colleagues! The chef made us a tasty (but teeny tiny) butternut squash risotto as compesnation. But frankly I wanted goats cheese and onions. So I made it for myself tonight instead. And it was lovely, even if I do say so myself. (On another note I have seen lots of these being served recently on Come Dine With Me, it's clearly the middle England dinner party course of choice for the token veggie at the table...).

Anyway the recipe...

For 4 portions you need:
1 packet puff pastry, defrosted if frozen
red onions - I used 8 small ones so probably about 450g in total
2 tbsp olive oil
salt and pepper
2 capricorn goats cheese, ends sliced off and cut into two
2 tsp sugar
2 tbsp red wine or balsamic vinegar
Pine nuts - about 2 tbsp
Salad leaves to serve
Balsamic vinegar syrup

Begin by slicing the onions. I went rustic and chunky but you can go for posh and elegant thin slices if you can be bothered... Toss into a pan with the oil and heat on a moderate heat for about 15 mins, stirring often to prevent burning. Add the sugar and balsamic and reduce the heat. Season. Continue to cook gently for about another 30 mins till the onions are caramelised. You could of course cheat and use a jar of onion marmalade but I think it's nicer with real onions.

Meanwhile roll out the puff pastry to about a 5mm thickness. Cut into 4 pieces (you can be posh and go for a circle if you want but I did rectangles) and trim to make the sides straight. Score a border about 1cm from the edge taking care not to cut all the way through. Place a quarter of the onions onto each piece of pastry and spread out to cover up to the border. Lay the goats cheese on top, sprinkle over some pine nuts and some chilli oil if you want. Bake in a moderate (180 degree) oven for 25 mins. Check the bottom to make sure that it's cooked properly. If not, reduce the heat to about 150 and cook for another 10 mins or so.

Serve with salad dressed with balsamic syrup. Feel well posh with that nosh inside yer.

Cheats Gnocchi with Cheese Sauce

This is as close to a ready meal as I tend to get, and it's a cinch to throw together after a hectic day at work.

For 2 portions you need:
1 packet gnocchi
1 tub 4 cheese sauce
grated cheese to top the bake with e.g. cheddar, emmental and/or parmesan
Fresh toms or semi dried toms

Pre-heat the oven to 200 degrees. Cook the gnocchi in boiling water till it rises (about 3 mins) then drain and mix with the tub of cheese sauce. Top with grated cheese and the toms and bake for about 20 mins till bubbling and browned. Serve with a salad or steamed green veggies. Lob the washing up in the dishwasher and go and play lego with child.

Quick Coconut and Tofu Laksa

Another easy after work recipe and one which N declared was waaaaaaaay better than the sweet potato and chard stew from Saturday!

For 3-4 portions you need:
2 large tbsp curry paste (I used pataks tikka masala)
1 can coconut milk
about 750ml stock
2 large carrots, sliced
1 head broccoli
about 200g thick rice noodles
beansprouts
chopped corriander and mint
half a lemon, squeezed
soya sauce to serve
1/2 pack marinated tofu chunks
2 leeks, shredded

Begin by frying the curry paste for a few mins, then add the coconut milk, stock, leeks, broccoli, carrots and noodles. Cook for about 5 mins till the veggies are tender and the noodles are cooked. Add the tofu and cook for 1 further minute. Serve garnished with beansprouts, corriander, mint and soya sauce. Squeeze the lemon juice over the top. Scoff.

Peanut, Sweet Potato and Chard Stew

Another recipe from April's BBC Good Food magazine. Riverford had ever so kindly given us an extra 'present' of some chard. One of my most hated vegetables. But I saw this recipe and thought I'd give it a go to use up the interloper in a new way. It worked, sort of. N didn't like it at all, but L ate the sweet potatoes and stew juice. I liked it all, but like so many Good Food recipes it was rather bland. If I make it again I'll add some more flavours to it, and less water.

For 4 generous portions you need:
400g sweet potatoes, peeled and roughly chopped into bite sized chunks
1 400g tin chopped toms
1/2 tsp chilli flakes
1 tsp whole cumin
1 onion, chopped
2 tbsp oil
175g roasted, salted peanuts
300ml water (the recipe states 750ml but this was waaaaaay too much imho, you need enough to help the potatoes cook but not enough to drown the flavours...)
250g chard, washed and chopped into 2cms chunks.

Begin by frying the onion over a high heat in the oil for about 10 mins until golden. Add the cumin seeds and chilli and fry for another couple of minutes to release the flavours. Then add the toms and water and sweet potatoes. Bring to the boil and then simmer for 10 mins. Blitz the peanuts till finely chopped, and add to the pan. After another 10 mins or so add the chard and heat for 5 mins till tender. Keep an eye on the water level to stop the stew from sticking and top up if you need some more liquid. Season to taste and serve with rice. Feel beyond virtuous for eating so healthily.

Pear and Vanilla Microwave Pudding

I was inspired for this by a recipe in BBC Good Food Magazine for a banana and cinnamon microwave cake pudding. I've had a tin of pears lurking at the back of the cupboard since forever and this seemed like a good time to use them us. Also the bananas I had got from the supermarket yesterday were far too green to work properly. The result was a lovely smelling, incredibly quick and easy pudding to make. Yumsome indeed.

For 4 portions you need:
1 tin pears, drained. Leave 4 halves whole and roughly chop the remaining pears into chunks.
100g each of soft brown sugar, butter and self raising flour
2 tbsp pear juice (make sure the pears are tinned in juice and not syrup!)
1 tsp vanilla extract
2 eggs

Begin by melting the butter in the microwave. Once melted add everything else, apart from the reserved whole halves. Mix well and put into a souffle dish. Sit the remaining halves in the batter and then microwave on high for 8 minutes. Serve with custard or ice cream or cream or whatever you fancy. These type of microwave cakes tend to go a bit hard the next day, but it is edible if this happens. Just smother in lots of custard before re-heating.

Pasta with Pesto, Mushrooms, Peas and Broccoli

A friend made something like this for me last week and it was delicious. I hardly ever use pesto as a pasta sauce, wrongly thinking it's not something I like. But I really did like this! The original version used filled tortellini, baby corn and mange tout. But the version below was just as good.

For 2-3 portions you need:
200g pasta (I used spirlli)
1 tub pesto (I used fresh as I think it tastes nicer than a jar)
4-5 mushrooms, stalks chopped in to 2 and the cups cut into 4-6 pieces depending on how big they are
small head broccili, cut into small florets
1 cup frozen peas
3 tbsp olive oil
salt and pepper
watercress salad to serve.

Begin by cooking the pasta. Meanwhile sautee the mushrooms in a lidded pan with the oil for about 5 mins. Then add the broccoli and continue to cook over a fairly high heat, using the lid to retain the steam. Add a little water if you need to create more steam and cook the broccoli. Then add the frozen peas and pesto. Check the pasta is cooked and drain when done. Check the vegetables and pesto for seasoning and then combine the pasta with the sauce. Serve with salad. Yummy. The leftovers are nice cold for a salad lunch the next day.

Spicy Roasted Squash and Chick Peas with Bulgar Wheat

I saw a recipe for something similar to this in a food mag last month. And predictably, when I go to try and make it I can't find the magazine... if anyone knows what it was I would be eternally grateful! It'll either be BBC Good Food or Delicious.

Anyway. This was inspired by the lost recipe. And it was lovely. Lex really liked the spicy butternut squash and I liked the crunchy chickpeas!

For 3-4 portions you need:
1 butternut squash, peeled, deseeded and chopped into rough chunks
2 red onions, peeled and cut into sixths
1/2 punnet cherry toms, halved
1 tbsp ras-el-halout
2 tbsp olive oil
salt and pepper
1 tin chickpeas, drained
1 cup bulgar wheat
1 tsp stock powder
just under 2 cups boiling water

Begin by placing the onions and squash on a baking sheet. Drizzle over the oil, salt and pepper and ras-el-halout. Roast in a hot oven for about 10 mins. Then add the chickpeas. After another 10 mins add the cherry toms and cook for a final 5-10 mins.

Meanwhile place the bulgar wheat in to a bowl with the stock and boiling water. Cover and leave to absorb for 30 mins.

Serve with chopped corriander and maybe some cooked haloumi if you don't want it vegan. I did think about making a harissa and tahini dressing to go with it but ran out of time so that's for another day!

Chocolate Pudding with Chilli and Cinnamon

A Nigella staple this one, and very quick to throw together to fix that chocolate craving when it strikes. It can also be vegan if you use soya milk. Make sure you use a dish that's deep enough and sit it on a baking tray as the pudding has a tendency to erupt over the sides when it cooks... The recipe is on p229 of her Feast book.

For 4 large portions you need:
150g flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp chilli powder
50g cocoa powder
200g vanilla sugar
125ml milk
1 tsp vanilla extract
60ml vegetable oil
100g light soft brown sugar
175ml boiling water
60ml dark brandy

Begin by putting all the dry ingredients except for 25g of cocoa and the brown sugar into a bowl. Add the oil, milk and vanilla and mix to a batter. Pour into a 2 litre dish. Mix the remaining 25g cocoa and the brown sugar together and sprinkle over the batter. Pour over the brandy and boiling water and bake for about 25-30 mins. The pudding will cook into a cake on the top with a rich chocolate sauce on the bottom. Delish.

Stuffed, Baked Mushrooms with Basil and Tomato Sauce

I fancied some stuffed mushrooms today, and a rummage through the fridge showed a tub of ricotta that really needed to be used so I created this. N ate it, and he doesn't really like mushrooms so I have to assume it was a success!

For 2 portions you need:
4 large portabello mushrooms, preferably ones that form a saucer to contain the filling
250g ricotta
2 cloves garlic, crushed
1 bag spinach
salt and pepper
good grating of nutmeg
1 egg
parmesan

For the basil and tomato sauce:
1 tin cherry toms in tom juice
large handful shredded basil leaves
salt and pepper
1/2 tsp stock powder
100ml white wine
1/2 tsp sugar
3 tbsp olive oil

Begin by nuking the spinach to wilt it - place in a covered bowl and nuke on high for 2 mins, then leave to stand for 1 min. Chop finely. Place the ricotta in a bowl and add the spinach, seasoning, egg and nutmeg. Add a good grating of parmesan (about 1/3 cup). Mix thoroughly. Place the mushrooms into an oven proof dish (peel if you want and trim the stalks). Spoon the filling on top and then bake at 180 degrees for about 30 mins.

Meanwhile make the sauce. Place all the ingredients in a pan and heat gently. Reduce the sauce by about half until thickened.

Serve with crusty bread to mop up the yummy juices.

Quorn and Vegetable Stew

A last minute throw-it-all-in-the-pan-and-see-what-happens dish this one. And the end result wasn't bad. Lex ate it!

For 3 generous portions you need:
3 carrots, sliced
3 leeks, thinly sliced
2 onions, chopped
1 packet quorn chunks
1 can larger
1 tsp sugar
2 stock cubes
1 tsp dried herbs (I used oregano)
salt and pepper to taste

Begin by frying the veggies in a little olive oil. Then add everything else, bring to the boil and simmer for about 20 mins till the carrots are cooked. We served it with giant cous cous which was frankly *bizarre*. I'd recommend mash or pasta or rice next time!

Vegan Chocolate Cookies

Also known as Granny Boyd's biscuits a la Nigella (from Domestic Goddess). I'm not that keen on these but Lex likes them and they store well so they're a great lunchbox staple.

For about 20 cookies you need:
250g vegan marge
300g self raising flour
30g cocoa
125g sugar

Whizz it all together in a food processor and then roll into balls (about the size of walnuts). Squish down with a fork and bake for 15 mins. Cool and store in an airtight container till needed. Sorted.

Peanut Butter and White Chocolate Blondies

Lex and I watched peanut butter being made on How do they do it this morning and decided to have a peanut butter themed food day. I've been meaning to try this recipe for a while and this is the perfect opportunity to do so. It's another Rachel Allen recipe from her Bake cook book.

For about 18 small bite sized portions you need:
125g plain flour
1 tsp baking powder
100g soft butter
150g crunchy peanut butter
175g soft brown sugar
1 egg
1 tsp vanilla extract
75g chopped white choc or white choc drops

Begin by creaming together the butter, peanut butter and sugar. Then add the egg and vanilla extract. Mix in the flour and baking powder (by this time you will have a stiff dough) and then finally add the white chocolate. You can turn the dough into a small, lined and greased baking tin if you want, but I used a mini muffin tin instead to save having to cut it up. Bake for about 25 mins till risen, golden brown and almost firm in the middle. Leave to cool then try and save for the week's lunch boxes. Fail miserably and make another batch mwahh!!

Orange Suprise Pudding

I usually make this with lemons but didn't have any today so substituted oranges instead. Lex declared this nicer than the lemon one as it's less sharp. Personally I thought it was a bit sweet, so have reduced the sugar for the recipe below.

For 3 portions (or 4 if you're not as greedy as us...) you need:
25g butter
75g caster sugar
juice and zest of 1 orange
25g plain flour
2 eggs, separated
100ml milk

Grease a souffle dish. Cream the butter with 25g of the sugar. Then add the egg yolks, orange juice, orange zest, milk and flour. Whisk the egg whites till stiff then fold in. Pour the batter in to the greased dish and bake at 140 degrees for about 30-40 mins. You can use a bain marie if you can be bothered. The mix separates in to a light sponge and a sauce forms at the bottom. Yum yum yum.

Quick Quorn Chilli

A perfect after work meal. And it can be ready in 30 mins from start to finish. Perfeck.

For 4-6 servings you need:
1 large onion, chopped
2 cloves garlic, crushed
1 tsp oregano, cumin, chilli powder, cocoa powder
2 tins chopped toms
2 tbsp tom puree
1 can kidney beans, drained and rinsed
1 stock cube
1 tbsp each hendersons relish, soya sauce
1/3 cup red wine or water
2 tbsp oil
1 packet frozen quorn mince
1 bayleaf

Begin by frying the onion and garlic in the oil. Then add the quorn mince and all the other ingredients. Bring to the boil and then simmer for 20 mins. Once cooked serve with grated cheese, sour cream, tortilla chips blah blah blah all the usual accompaniments!

Cheats Crepes Suzette

It's shrove tuesday so therefore obligatory to have pancakes. Given that we have them Every. Blooming. Sunday. I fancied something different tonight. Lots of my friends seem to be having golden syrup but I don't understand why! So I went for upmarket pancakes and did a cheats crepes suzette. Delicious even if I do say so myself.

For one portion you need:
1 cooked crepe/pancake
1 orange, cut into segments with the juice squeezed from the membranes
2 tsp sugar
1 tbsp grand marnier

Place the orange, juice, sugar and grand marnier into a pan and heat to reduce the sauce and burn off the booze. Reduce till sticky but there's still some sauce. Pour into a cooked pancake, fold over and scoff. Repeat until you feel sick. Nom nom nom.

Quinoa and Carrot Pilaf

An nice alternative to rice :)

For 2-3 servings you need:
1 cup quinoa
2 cups water
2 large carrots, diced small
1 large onion, diced small
1 tbsp oil
1 tsp stock powder

Sautee the onion in the oil and after about 5 mins add the carrot. After another 5 mins add the qunoa, fry for a bit and then add the water. Add the stock and cover with a lid. Bring to the boil and simmer for 10 mins. Turn off the heat and let the quinoa steam for a further 10 mins. Don't worry if there is some excess liquid in the bottom of the pan. It's also nice cold as a salad.

Tofu Satay

I keep planning to make this and then forget to marinate the tofu early enough. True, it doesn't matter if it's only done 30 mins before hand but it does taste better if it's been done for longer. This is a really luxurious vegan dish as it's really creamy and luscious.

To serve 3-4 with extra satay sauce you need:
1 can coconut milk
1/4 cup peanut butter (smooth or crunchy, doesn't matter)
1 chilli, sliced
2 inches ginger, grated
2 cloves garlic, crushed
1/4 cup soya sauce
1/4 cup mirin
1/8 cup chinese rice vinegar
1 pack plain firm tofu, cubed

Place the tofu, garlic, soya sauce, mirin and vinegar into a bowl and leave to marinate for at least 30 mins.

Meanwhile, place the remaining ingredients into a pan. Once the tofu has finished marinating then add the liquid from the baste. Heat and bring to the boil. Simmer and then blitz till smooth. Check the taste, adding more soya sauce/chilli as necessary.

Place the cubed, marinated tofu onto a baking dish and roast in a hot oven for about 30 mins till crisped on the outside but tender inside. Serve with the satay sauce poured over. It's nice with steam fried greens and rice or noodles. Tonight we had it with quinoa and carrot pilaf.

Beetroot Cake

I am really not keen on beetroot, but it keeps appearing in the veg box, along with cabbage... So I'm always on the lookout for different things to do with it. I thought I'd give cake a whirl this time in an attempt to disguise it a bit more.

This recipe is based on one from the Riverford website

You need:

250g self-raising flour
2 tsp baking powder
150g soft brown sugar
100g sultanas
200g beetroot, peeled and grated (or use carrots instead)
150ml vegetable or sunflower oil
2 medium sized eggs, beaten
1 tsp ground mixed spice

Mix together the flour, baking powder, spices and soft brown sugar and add the sultanas and grated beetroot. Mix in the oil and eggs. Combine well. Pour into a prepared tin (I use a loaf tin) and bake for 1-1¼ hours. Cool and top with cream cheese frosting if you want. Scoff. Revel in the fact that you've eaten beetroot and not even know in. Genius.

Creamy Mushroom Curry

I'm bored with jars of curry sauce, and not keen on curry pastes, but just can't seem to create a tasty curry like the ones from a takeaway at home. This one is good but still not quite it. But then again that might be my non-existent taste buds talking!!

For 2-3 generous portions you need:
1 punnet mushrooms (about 450g) left whole or halved if large
1 large onion, diced
2 inches ginger, grated
4 cloves garlic, crushed
1 tin toms, chopped
1 small carton coconut cream
2 tbsp oil
2 tsp curry powder
2 tsp garam masala
Chopped corriander to garnish

Begin by frying the onion, garlic and ginger in the oil. Add the curry powder and garam masala and fry for a few mins. Add the mushrooms, tomatoes and coconut cream and cook gently for about 20 mins. Check the seasoning and serve with rice, naan and the fresh corriander.

Stewed Apples

I was going to make apple charlotte but I ran out of energy, so we ended up with just stewed apples and custard. Perfect comfort food.

It's dead simple but also dead yummy. For each person you need one large bramley apple. Peel and chop then place in a pan with 1 tbsp sugar and 1 tsp butter per apple. Heat and then simmer till collapsed. Stir well to beat out the lumps and serve as you wish. Hot with custard, cream or ice cream; warm with cereal/granola; pour into a buttered bread mould for a charlotte. Or just eat it a spoonful at a time from the pan till it's all gone!

Baked Eggs with Mash

A leftovers idea this one. Something you can chuck together from bits and bobs in the fridge. I made this on Sunday using extra mash from dinner. Was very yummy, but the eggs were slightly over cooked.

For 2-3 portions you need:
Mashed potato flavoured with whatever you fancy - I used 2 onions sauteed in butter until really crispy; chopped chives; chopped parsley; 1 tsp french mustard and some cheddar.
4 eggs
Grated cheese: cheddar, emmental or gruyere all work well.

Put the mash in an oven proof dish and make 4 wells for the eggs. Crack the eggs in to the hollows and sprinkle cheese over the top. Bake for 20-30 mins until the cheese is melted, the potato is cooked and the eggs are just done.

It's nice served with peas or salad.

Celeriac and Emmental Soup

I have a cold at the moment. A really bad, horribly stinky rotten streaming cold. And I feel terrible. But at the weekend N found this recipe in a Sarah Brown book on a hunt for something for us to eat that day. We had some left over celeriac and a few jerusalem artichokes so I gave it a whirl today, after advice from a friend recommended nourishing food and steam. I can't say it tastes wonderful as my taste buds are shot. But it felt wonderfully comforting as I ate it. Warming and nourishing and comforting. Just what the Dr ordered...

(adapted from Sarah Brown's Complete Vegetarian Cookbook)

For 6-8 portions you need:
700g celeriac (and other veg if you want).
1 litre stock
2 onions, chopped
2 coves garlic, chopped
50g butter
good handful grated emmental per bowlful

Sweat the onions and garlic in the butter then add the celeriac after about 5 mins. Add the stock and bring to the boil. Simmer for about 30 mins then blend. Season and serve in bowls topped with the cheese. Yum.

Baked Apples

Did you know it's national bramley week this week? No? Well now you do! In honour of this I brought a bag with the intention to do different things with them during the week. Tonight it was the turn of a baked apple. One of my favourite desserts. However because I am dying from the world's worst cold e-v-e-r I cheated and nuked this in the microwave. I shan't be doing that again, it was nowhere near as nice as one done in the oven. You have been warned.

For each apple you need:
1 bramley apple
handful dried fruit e.g. sultanas, raisins, cranberries etc
1 tbsp demerara sugar
1 tbsp butter
1 tbsp runny honey
1 tbsp almonds, chopped

Score the apple round the centre and then core it. Place in a baking dish and pack the hollow centre with the fruit, nuts, butter, sugar and honey (in that order). Bake in a medium oven for 30-45 mins till the apple is soft and mushy and there is a sauce from the butter, honey and sugar. Serve as is or with some ice cream, cream, mascapone etc.
If you need one NOW then cover with cling film, nuke on high for 2 mins 30 secs and eat. But like I said, it won't be as nice.

Bruschetta

OK, OK so any real Italian worth their salt is probably shuddering at me calling this recipe bruschetta but it sounds nicer than things on toast!

I vary the toppings depending on what we have and what I fancy. Today it was pesto and emmental and tapanade and feta. I served it on a bed of rocket drizzled with balsamic vinegar.

Simply slice some french bread, top with whatever you want to have and bake in a hot oven for about 10 minutes.