Brunch in one Pan

I love a good fry up, but this usually means lots of mess. My better half does not like this. I got a new sautee pan yesterday and was dying to try it out, so created this this morning to test out the reduced mess option. It worked.

For 3 hungry people you need:
1 punnet mushrooms, thickly sliced
handful cherry tomatoes, halved
3 eggs
1/2 tbsp oil
small knob of butter
salt and pepper
toast to serve

Begin by sauteeing the mushrooms in the oil and butter for 4-5 mins. Then add the tomatoes and cook for a further 1-2 mins. Clear 3 spaces and crack in the eggs. Cover with a lid and cook for 2-3 mins till the eggs are lightly set. I should mention here that you need a non stick pan...

Serve with toast and scoff. A perfect way to start the day.

Meal Plans for Next Week

Here we go again...

'Beef' fahitajs with tortillas, nachos, salsa and guacamole
Quorn tikka masala with dhal, rice and chapattis
Japanese omelettes with mushrooms and aubergines
Pasta and tomato sauce
Falafels, houmous and cous cous
Cheesy leek and potato pie with veggies and lashings of gravy
Tom yum soup with tofu
Pad thai

Blackcurrant and Lime Citrus Drizzle Cake

This is a variation on a theme but one that makes good use of the frozen glut of blackcurrants we have.

For 2 loaf cakes you need:
225g butter
225g caster sugar
250g self raising flour
3 eggs
zest of 1 lemon, 1 lime and 1 orange
juice of 1 lime and 1 orange
450g blackcurrants, plus 50g extra
150g sugar
juice of 1 orange, 2 lemons and 2 limes plus the zest of each

Begin by creaming the butter and sugar together. Add the eggs and then mix in the flour. Add the zest, juices and 450g currants. Mix well. Scrape into 2 lined loaf tins. Scatter over the remaining 50g currants. Bake in a moderate oven for 45 mins or so.

Meanwhile make the syrup by gently heating the sugar, juices and zests. Leave to cool. Once the cakes are done, prick all over and pour over the syrup. Leave to cool and then scoff. Nom nom nom

Sweet and Dark Dipping Sauce (v)

This is a delicious sauce to serve with loads of different things.

For enough to serve 4-6 people you need:
60ml dark soya sauce
60ml sweet sherry
2 tbsp mirin
1 tbsp rice vinegar
2 tbsp sesame oil
2 spring onions, chopped finely
1 chilli, sliced
2 tbsp fresh corriander, roughly chopped
1 tsp honey (or use agarve nectar for vegans)
2 cloves garlic, crushed
1 inch length ginger, grated
2 tbsp sesame seeds.

Combine everything together and use liberally :)

Vegetable Spring Rolls (v)

This is a dead simple recipe, and the filling can be varied depending on what you fancy.

For about 8-10 rolls you need:
4-5 sheets filo pastry
1 pack stir fry veggies
sweet chilli sauce to serve
a little vegetable oil

Quickly stir fry the bag of veggies and leave to drain in a colander. Cut the sheets of filo in half and place a spoonful of the veggies on each one. Brush the sides and edges with a little oil and roll up. Place on a baking sheet and brush the tops and sides with a little more oil. Bake in a hot oven for 15-20 mins till golden brown. Serve with sweet chilli sauce to dip.

Cheesy Leek and Potato Pie

OK so this is a but of a cheat recipe in that it's the same as the pasties but sufficiently different to warrant its own entry. IMHO.

For one pie you need:
1/2 quantity onion, leek and potato filling from the pasty recipe
1 pack ready rolled puff pastry

Line a pie dish with the puff pastry, saving the trimmings for the top. Add the filling and brush the edges with egg wash to seal. Lay on the top piece and crimp. Brush with egg wash and then bake for about 45 mins till hot and golden brown. Serve with new potatoes, veggies and lashings of gravy. Spiffing.

Cheesy Leek and Potato Pasties

Apparently Lex likes these. Who knew... Which means I will be making them a bit more often as a result. He seems to prefer the pastry element more than the filling so all the more for me mwahahahah...

For 12 or so individual pasties you need:
500g pastry made from 250g plain flour and 250g butter
2 leeks, sliced
1 onion, diced
450g potatoes, peeled, diced and par boiled for 4-5 mins till tender
1 tsp each fresh thyme, oregano, rosemary and sage; chopped
25g butter
salt and pepper
150g cheddar, half grated and half chopped into cubes
1 egg and a little milk for egg wash

Begin by making the pastry and leaving to rest. Meanhile saute the leeks, onion, herbs and butter for 20 mins or so in a lidded pan. Cut out large circles of the pastry and fill with a tbsp of the filling in the middle of each. Either fold over or cut out more circles for the tops. Crimp, brush with egg glaze and stab in a few steam holes. Bake in a hot oven for 20-30 mins till golden brown. Serve hot or cold.

Pecan Pie

I have never made this before, but a visit from my mum prompted me to make it as she likes it! I will be making it again..!

For 1 medium pie and a couple of individual pies you need:
1 quantity pie crust:
110g butter
260g plain flour
2-3 tbsp water

For the filling:
200g caster sugar
1 tsp vanilla extract
250ml golden syrup
3 eggs, lightly beaten
100g pecan nuts, roughly chopped
50g whole pecans
60g butter, cubed

Begin by making the pie crust. Blitz the flour and butter in a food processor and then dribble in the water. Bring together in to a dough and leave to rest.

Meanwhile make the filling. Melt the syrup and sugar together. Boil briefly and then leave to cool slightly. Whisk the eggs with the vanilla and then slowly whisk in the sugar/syrup. Add the chopped nuts and butter and mix well until the butter is melted. Roll out the pastry and line a dish. Pour the filling into the dish and top with the whole pecans. Bake in a moderate oven for 45-60 mins till golden brown and risen. Cool and then scoff. Yum.

Moroccan Spiced Vegetables with Bulghar Wheat and Haloumi (v)

This is another endless variation on the same theme, but tasty none the less. Today's dish was a bit dry if truth be told so I am open for suggestions as to a sauce to combine with it. I was thinking either yogurt and harissa or maybe some runny tahini sauce...

Serves 4 people

For the baharat beetroot and squash you need 2-3 beetroot, scrubbed and peeled and cut into 6ths and 1 squash, cut into chunks. Toss in a little olive oil, season with salt and sprinkle over 1-2 tbsp baharat. Roast in a medium oven for 20-30 mins.

For the ras-el-halout mixed vegetables you need handful mushrooms, 1 courgette, 2 carrots, 2 red onions, 1/2 cauliflower broken into florets. Begin by roughly chopping the onion, courgettes and carrots. Toss in some olive oil and 1-2 tbsp ras-el-halout with the mushrooms and cauliflower. Roast in a medium oven for 20-30 mins.

For the haloumi chop a packet into chunks and roast in a hot oven for about 10 mins.

For the bulghar wheat place 1/2 cup bulghar wheat in a bowl with 1/2 tsp stock powder and pour over 1 cup boiling water. Leave to mingle for 20-30 mins. If you are vegan, omit the haloumi and add a can drained chickpeas to the bulghar wheat.

Serve, scoff and enjoy :)

Lemon and Lime Syllabub

I adore syllabub. It's something to do with the fabulously light texture I think. That and the fact that it contains copious amounts of booze ;-) This recipe is quick to whip up (pardon the pun) and keeps for a day or two in the fridge before separating.

For 4-6 portions depending on size you need:
100ml white wine
75g sugar
juice 1 lemon
zest 1 lime
300ml double cream

Whisk everything together until light and fluffy. Spoon into glasses and devour.

Sweet Onion Tart with Goats Cheese and Courgette

This is such a quick and simple dish to make, but tastes like you spent hours making it. Use ready rolled puff pastry to save time and mix and match what you have in rather than religiously following this recipe...

For 2-3 portions you need:
1 sheet ready rolled puff pastry
1 jar red onion marmalade
1 goats cheese log, sliced
2 medium courgettes, sliced
about 8 cherry tomatoes, halved
a sprinkle of fresh thyme and oregano
salt and pepper
olive oil

Begin by unrolling the pastry and placing it on a lined baking sheet. Score around the edge to leave a 1cm border. Spread the onion marmalade in the middle, ensuring it covers the base evenly. Lay on the courgette slices, then add the goats cheese. Add the tomatoes and finally sprinkle over the herbs, seasoning and finish with a drizzle of olive oil.

Bake in a hot oven for 15-20 mins till cooked and golden brown. Serve with a green salad. Eat any leftovers cold for lunch the next day.

Baked Mushrooms with Stilton

I used to make these a lot but haven't made them recently. But our veg box contained three beautiful mushrooms and I created this to show them off :)

For 2 as a side dish you need:
4 portabello mushrooms, cleaned
75g stilton, crumbled
salt and pepper

Place the mushrooms on a baking sheet and season. Scatter over the cheese and bake in a moderate oven for about 10-15 mins till the cheese has melted and the mushrooms are cooked. Enjoy with a green salad and some bread to mop up the juices.

Pea and Saffron Risotto

This is unctuous, creamy, naughty risotto goodness at its best. Eat in small quantities and make the full recipe to enjoy risotto cakes the next day :)

For 2 portions of risotto plus about 6 risotto cakes you need:
400g risotto rice
300ml white wine
1 litre hot veggie stock
80g parmesan
50g butter
1 large onion, chopped
2 cloves garlic, crushed
1 cup peas
salt and pepper
pinch saffron strands

Begin by sauteeing the onion and garlic in a tsp of the butter and a little oil for about 10 mins till lightly golden. Add the rice and toast for 2-3 mins. Add the wine and let it boil furiously and reduce. Place the saffron in the hot stock and add the stock once the wine has reduced (I am lazy and do it all in one go...) and reduce the heat. Cook for about 10-15 mins till the rice is al dente. Season and stir through the remaining butter and 90% of the cheese. Cover with a lid and allow to rest for 2 mins. Serve sprinkled with the extra cheese. Belissimo :)

Quick Cherry Sauce (v)

We moved house recently and collected the remains of the freezer in the old house this weekend. After sitting in the cool box for most of the day, whilst the fruit seemed still to be frozen I am on a mission to use it up as quickly as possible. This sauce goes really nicely with cheesecake to cut through the richness.

For 2-3 portions you need:
1/2 pack frozen cherries
2-3 spoons vanilla sugar (depending on taste)
1/8 cup water

Place everything in a pan and bring to the boil. Simmer for 5 mins or so till the cherries are thawed and hot and the sauce has thickened a little. Serve with vanilla cheesecake or eat on its own or with cereal or or or...

Roasted Vegetable Pasta (v)

OK so this is virtually the same as the courgette pasta but it's worthy of its own entry...

For 2 people you need:
2 courgettes, diced
1 red onion, diced
1 pepper, diced
handful cherry tomatoes
1 clove garlic, crushed
1 tin cherry tomatoes
handful olives, sliced
pinch sugar
salt and pepper
vegetable stock
dash red wine
175g pasta

Toss the veggies in olive oil and then roast them for about 20 mins. Meanwhile place the garlic, seasonings and tomatoes in a pan and bring to the boil. Simmer. Cook the pasta, drain. Add the veggies to the sauce and toss in the pasta. Scoff.

Pear and Raspberry Cake

This is based on Rachel Allen's recipe for Dutch Apple cake and her variation for adding pears and raspberries.

For 10-12 portions you need:
2 eggs
175g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85g butter
75ml milk
125g plain flour
grated rind of an orange
2 1/4 tsp baking powder
4 ripe pears, peeled and cut into 6ths
1/2 pack frozen raspberries

Begin by whisking the sugar and eggs together till thick and frothy. Meanwhile melt the butter with the milk and then slowly whisk in to the egg mixture. Add the flour, baking powder and orange rind. Pour in to a lined baking tin. Lay the pears and raspberries on the top. Bake for 10 mins at 200 degrees then for a further 30 mins at 180 degrees.

Plum, Nectarine and Almond Tart

This was in the September edition of @bbcgoodfood magazine, but with peaches. I don't like peaches. They're all furry and horrid. So I used nectarines and plums instead. It was utterly delicious. Admittedly a bit of a faff to make but so so worth it.

For about 8 portions you need:
1 pack puff pastry, rolled out (or cheat ;-))
250g mascapone
About 4 nectarines and 2 plums, cut into 6ths
175g ground almonds
50g toasted almond flakes, plus extra for the topping
25g soft butter
200g vanilla sugar, plus a little extra for the topping
2 eggs
1/2 tsp almond extract.

Begin by lining a flan tin with the pastry and prick all over. Weight down with baking paper and baking beans and bake for 20 mins in a hot oven. Remove the paper and beans and allow the bottom to crisp up. Remove and leave to cool slightly.

Meanwhile prepare the filling by whisking the mascapone, sugar, butter and eggs together. Stir in the almonds and extact.

Pour into the prepared tin and lay the fruit on top. Sprinkle with the extra sugar and almonds and bake at 180 degrees for about 40 mins till cooked (keep an eye on it as it's very sloppy in the middle and might need up to an additional 30 mins at 140-160 to make sure it's all cooked.

Meal Plans for Next Week

I haven't done this for a while and to be honest, my food waste shows it... So since we're in a new house and trying to cut down the ridiculous amount we spent every week on food I am trying to plan the weeks meals in advance.

Next week the menu is:

Spaghetti bolognase*
Sausage and butternut squash roast
Pea risotto
Sausages and lentils
Sweet potatoes with blue cheese dip and salad*
Shepherd's Pie*
Spicy Scrambled eggs*
Goats cheese and new potato tart

Recipes to follow for the ones not already on my blog...
(* denotes already bloggged, so search for it!)

Japanese Aubergines (v)

This is based on a fantastic dish at Yo Sushi. So fantastic in fact that I ate three of the dishes of them last time I went... It's zingy, fresh and delicious.

For 1-2 portions (depending on greed...) you need:
1 aubergine, cut into 0.5cm slices
1/8 cup sunflower oil
salt
4 tbsp soya sauce
3 tbsp mirin
1 tbsp sesame oil
1 tbsp sesame seeds
1 clove garlic, crushed

Brush the slices of aubergine with the oil on both sides and sprinkle with a little salt. Roast in a hot oven for about 15-20 mins till tender and slightly browned. Turn over halfway through.

Meanwhile mix the dressing in a bowl. Once the aubergines are cooked places them in the dressing and allow to cool for the flavours to develop. Utterly unctiously fabulous.

Courgette Pasta (v)

A simple and quick dinner to make, and one which uses any glut of homegrown courgettes you might have.

For 4 portions you need:
2 courgettes, diced
1 onion, chopped
2 cloves garlic, crushed
1 tin chopped tomatoes with olives
1/3 cup water
1 tsp stock
salt and pepper
pinch sugar
400g pasta

Begin by sauteeing the onion and garlic in a little olive oil for a few mins. Add the courgette and cook out for 5-10 mins. Add the tomatoes, seasoning, sugar, water and stock. Bring to the boil and then simmer for about 10-15 mins. Meanwhile cook the pasta. Drain and mix with the sauce. This is also nice the next day cold for lunch as a salad.