Another recipe inspired by Denis Cotter. His called for lemon verdanna but I had none. I also didn't have enough white chocolate to make the full amount so improvised. The result is a lovely light lemony pudding.
For about 6 puddings you need
100g ricotta
150g white chocolate, melted
2 whole eggs
1 eggs white
75ml double cream
zest and juice of 1 lemon
Melt the chocolate and mix all the other ingredients together. Once the chocolate has melted mix into the batter and then pour into greased ramekins. Bake in a bain marie for about 25 mins till risen and set. Serve au naturel or with some fruit compote. A lovely refreshing and light end to a meal.
Sunday, 31 January 2010
Leek and Blue Cheese Tartlets
A Denis Cotter recipe this one (from the Autumn and Winter Paradiso Year book). And OMG it's lovely. I really should make pastry more often as it always seems to work well. Then again it's not really the best thing in the world to eat is it?! If you don't like blue cheese, don't be put off making these as they have a lovely salty savoury flavour rather than a "THIS CONTAINS BLUE CHEESE" flavour!
For about six tartlets (or one big one) you need:
300g plain flour
150g cold salted butter
enough water to mix to a dough
400g finely shredded leeks
100g blue cheese (I used Blackstick White, yum yum yum)
2 cloves garlic, crushed
1/2 tsp french mustard
large knob butter.
Begin by sweating the leeks and garlic in the butter over a gentle gentle heat for about 30 mins till they are meltingly tender and moist.
Meanwhile make the pastry. Blitz the butter and flour in a food processor then add the water to make the dough. Roll out and line the tins. Prick and bake blind for 15 mins or so. Fill with the leeks and then top with the crumbled cheese. Bake for about 30 mins till the cheese had melted into the leeks. Serve hot, warm or cold. They're delicious with a glass of cold dry sherry and some semi dried tomatoes.
For about six tartlets (or one big one) you need:
300g plain flour
150g cold salted butter
enough water to mix to a dough
400g finely shredded leeks
100g blue cheese (I used Blackstick White, yum yum yum)
2 cloves garlic, crushed
1/2 tsp french mustard
large knob butter.
Begin by sweating the leeks and garlic in the butter over a gentle gentle heat for about 30 mins till they are meltingly tender and moist.
Meanwhile make the pastry. Blitz the butter and flour in a food processor then add the water to make the dough. Roll out and line the tins. Prick and bake blind for 15 mins or so. Fill with the leeks and then top with the crumbled cheese. Bake for about 30 mins till the cheese had melted into the leeks. Serve hot, warm or cold. They're delicious with a glass of cold dry sherry and some semi dried tomatoes.
Saturday, 30 January 2010
Banana Cake
I have to admit, I have sort of gone of this recipe, but only cos I've made it sooooooo many times. It was a staple of my pregnant/maternity leave days, and my secret confession is that I do prefer the raw batter to the finished article. But that's just my opinion. Everyone else seems to love the cakes. I've just eaten too many of them...!
This is a Nigella recipe from Domestic Goddess.
You need:
175g plain flour
125g butter, melted
100g sultanas (I used mixed berries and cherries today)
60g chopped walnuts
80ml brandy
2 eggs
2 tsp baking powder
1/2 tsp bicarb
150g vanilla sugar
1 tsp vanilla extract
4 very ripe bananas, mashed
Begin by heating the dried fruit in the brandy and leaving aside for 10 mins to absorb the liquid. Melt the butter. Mash the bananas and then add everything else to the mashed bananas. I prefer the batter poured into individual cases but you can also bake it as a loaf. Either way bake in a moderate oven for 15 mins (fairy cakes) or 30 mins (loaf tine). The cake will rise and a skewer will come out clean when they're done (if you use silicone cases then the cake will have shrunk away from the sides a little when it's cooked.
They freeze very well, and it does keep but gets stickier and stickier (and smellier and smellier!) as it matures! Makes about 30 individual cakes.
This is a Nigella recipe from Domestic Goddess.
You need:
175g plain flour
125g butter, melted
100g sultanas (I used mixed berries and cherries today)
60g chopped walnuts
80ml brandy
2 eggs
2 tsp baking powder
1/2 tsp bicarb
150g vanilla sugar
1 tsp vanilla extract
4 very ripe bananas, mashed
Begin by heating the dried fruit in the brandy and leaving aside for 10 mins to absorb the liquid. Melt the butter. Mash the bananas and then add everything else to the mashed bananas. I prefer the batter poured into individual cases but you can also bake it as a loaf. Either way bake in a moderate oven for 15 mins (fairy cakes) or 30 mins (loaf tine). The cake will rise and a skewer will come out clean when they're done (if you use silicone cases then the cake will have shrunk away from the sides a little when it's cooked.
They freeze very well, and it does keep but gets stickier and stickier (and smellier and smellier!) as it matures! Makes about 30 individual cakes.
Friday, 29 January 2010
Cheats Vegetable Tikka Masala
It was very nearly eggy bread with beans for dinner tonight it's been that long a week. But after bland dinner yesterday and even more bland lunch at work today I fancied a curry. So a cheats curry (i.e. one using a jar of sauce) we had.
For 2-3 servings you need:
1 jar Mumtaz tikka masala sauce
Mix of veggies we used:
cold, cooked new potatoes
2 carrots, diced
1 head broccoli
2 onions, diced
1/2 pack spinach (tho I forgot to add this d'oh!)
5 tbsp oil
4 tbsp ground almonds
Put the sauce into a pan and add another jar of water. Add the veggies and oil and bring to the boil. Simmer till the veggies are tender and the oil has split a bit (you'll know what I mean cos it'll look like a takeaway curry sauce). Then stir in the almonds. Serve with rice/naan/chips. Whatever!
For 2-3 servings you need:
1 jar Mumtaz tikka masala sauce
Mix of veggies we used:
cold, cooked new potatoes
2 carrots, diced
1 head broccoli
2 onions, diced
1/2 pack spinach (tho I forgot to add this d'oh!)
5 tbsp oil
4 tbsp ground almonds
Put the sauce into a pan and add another jar of water. Add the veggies and oil and bring to the boil. Simmer till the veggies are tender and the oil has split a bit (you'll know what I mean cos it'll look like a takeaway curry sauce). Then stir in the almonds. Serve with rice/naan/chips. Whatever!
Thursday, 28 January 2010
Creamy Spinach and Mushroom Pasta
Today was supposed to be vegan day. But nothing inspiring jumped out of the fridge tonight so we had a veggie dish instead. N declared it a bit bland and samey towards the end but perfectly edible. Maybe it would have been nicer with blue cheese or some chilli. Will try those variations next time...
For 2 generous servings you need:
200g pasta
2 tomatoes, skinned and diced
2 cloves garlic, crushed
1 large onion, chopped
1/2 bag baby leaf spinach
2 tbsp olive oil
6 tbsp mascapone
75ml white wine
125g sliced mushrooms
Parmesan
Pepper
Cook the pasta. Meanwhile sautee the onions, garlic and mushrooms in the oil. After about 5 mins add the tomatoes, mascapone, ground pepper and wine. Simmer for a further 5 mins or so then add the spinach and wilt. Drain the pasta, toss through the sauce and top with parmesan. Perfect post ride fuel!
Wednesday, 27 January 2010
Vegetable and Chickpea Stew
I was going to make some tomato based stew but N really isn't that keen on the whole beany-tomatoey stew thing any more so I ditched that at the last minute and produced this instead. It was yumsome and filling. Cool.
For 3-4 servings you need:
1 tin pulses (we had chickpeas)
1 onion, chopped
1 medium sweet potato, diced
1 large carrot, diced
2 cloves garlic, crushed
1 litre veggie stock
2 tsp cornflour slackened with some cold water
handful roughly chopped fresh parsley.
Begin by sauteeing the onion in some olive oil then add the carrot and sweet potato and continue sauteeing for a few mins. Add the stock and bring to the boil then simmer for about 15 mins till the veggies are tender. Add the cornflour and parsley, heat through and serve. We had it with broccoli and new potatoes. Even Lex had some, wonders will never cease!
For 3-4 servings you need:
1 tin pulses (we had chickpeas)
1 onion, chopped
1 medium sweet potato, diced
1 large carrot, diced
2 cloves garlic, crushed
1 litre veggie stock
2 tsp cornflour slackened with some cold water
handful roughly chopped fresh parsley.
Begin by sauteeing the onion in some olive oil then add the carrot and sweet potato and continue sauteeing for a few mins. Add the stock and bring to the boil then simmer for about 15 mins till the veggies are tender. Add the cornflour and parsley, heat through and serve. We had it with broccoli and new potatoes. Even Lex had some, wonders will never cease!
Tuesday, 26 January 2010
Macaroni Cheese
Mmmmmm a total comfort food staple and a classic recipe! However it took my years to figure out that you need a runnier sauce than normal to make it on the right side of creamy rather than claggily heavy. I like to top mine with breadcrumbs and cheese. N prefers tomatoes. I do the cooking so we have breadcrumbs and cheese ;-) It's nice served with something green to offset the fat and richness of the cheese.
For 4 servings you need:
200g pasta (use something that the sauce will cling to like fusilli or spirili)
30g butter
30g plain flour
1 pint milk
1 tsp french mustard
1 tsp mustard powder
125g grated cheese (a mix of emmental, gruyere and cheddar is nice)
2 handfuls breadcrumbs
2 tbsp grated parmesan
Begin by cooking the pasta. Whilst this is boiling away make the cheese sauce: put the milk, butter and flour into a pan and heat till thickened. Add the mustards, all bar 2 tbsp of the cheese and mix well. Drain the pasta and mix in to the sauce. Pour into a baking dish and top with the crumbs and remaining cheese. Bake in a hot oven for 20-30 mins then serve.
For 4 servings you need:
200g pasta (use something that the sauce will cling to like fusilli or spirili)
30g butter
30g plain flour
1 pint milk
1 tsp french mustard
1 tsp mustard powder
125g grated cheese (a mix of emmental, gruyere and cheddar is nice)
2 handfuls breadcrumbs
2 tbsp grated parmesan
Begin by cooking the pasta. Whilst this is boiling away make the cheese sauce: put the milk, butter and flour into a pan and heat till thickened. Add the mustards, all bar 2 tbsp of the cheese and mix well. Drain the pasta and mix in to the sauce. Pour into a baking dish and top with the crumbs and remaining cheese. Bake in a hot oven for 20-30 mins then serve.
Monday, 25 January 2010
Thai Style Citrus and Coconut Broth
A variation on a HFW (huge furry whipping tool as he is known in our house) recipe for Thai Style Chicken Noodle Soup. It was delicious, but L and N found it a bit too sour. I loved it however.
For 4 generous portions you need
2 bundles rice noodles
1 can coconut milk
1 carton coconut cream
1 litre vegetable stock
1 packet frozen quorn pieces
2 inch piece ginger, grated
2 cloves garlic, sliced
Grated zest of a lemon and lime
Juice of a lemon
1 chilli, finely chopped
1/2 cabbage, shredded
1 large carrot, sliced
Chopped corriander to serve
2 tbsp soya sauce plus extra to garnish
1/2 tbsp rice vinegar
1/2 tbsp mirin
Place everything into a pan and bring to a simmmer. Cook for 5-10 mins until tender and serve in deep bowls topped with the corriander and some extra soya sauce.
For 4 generous portions you need
2 bundles rice noodles
1 can coconut milk
1 carton coconut cream
1 litre vegetable stock
1 packet frozen quorn pieces
2 inch piece ginger, grated
2 cloves garlic, sliced
Grated zest of a lemon and lime
Juice of a lemon
1 chilli, finely chopped
1/2 cabbage, shredded
1 large carrot, sliced
Chopped corriander to serve
2 tbsp soya sauce plus extra to garnish
1/2 tbsp rice vinegar
1/2 tbsp mirin
Place everything into a pan and bring to a simmmer. Cook for 5-10 mins until tender and serve in deep bowls topped with the corriander and some extra soya sauce.
Sunday, 24 January 2010
Cheesy Potato Twists
Lex made these at school last week, and having brought the recipe home was desperate to make them with me. So we did.
You need:
100g plain flour
65g butter
50g grated cheese
1/2 tsp salt
1/2 tsp mustard powder
50g mashed potato
1 tbsp water (I had to use about 2)
Blitz the flour, salt, mustard and butter till they resemble breadcrumbs. Then add the potato, cheese and water and mix to a dough. Roll out till about the thickness of a £1 coin then cut into strips. Twist the strips and lay on a baking sheet, brush with a little milk and bake in a hot oven for 10 mins. Leave to cool and then eat. Delish!
You need:
100g plain flour
65g butter
50g grated cheese
1/2 tsp salt
1/2 tsp mustard powder
50g mashed potato
1 tbsp water (I had to use about 2)
Blitz the flour, salt, mustard and butter till they resemble breadcrumbs. Then add the potato, cheese and water and mix to a dough. Roll out till about the thickness of a £1 coin then cut into strips. Twist the strips and lay on a baking sheet, brush with a little milk and bake in a hot oven for 10 mins. Leave to cool and then eat. Delish!
Saturday, 23 January 2010
Sweet Potato Wedges
A health(ier) alternative to chips, and one that counts towards your 5 a day...
Take a sweet potato, peel and slice into wedges. Place on to a baking sheet and add a drizzle of vegetable oil. Sprinkle over some salt and pepper and bake at 180 degrees for about 20 mins till soft and starting to crisp up. Allow 1 potato per person. They're nice as a side to most things or dipped into different sauces e.g. blue cheese dip; curry sauce; sweet chilli sauce. You can also add different spices to them before you cook them e.g. baharat; cumin; smoked paprika etc.
Take a sweet potato, peel and slice into wedges. Place on to a baking sheet and add a drizzle of vegetable oil. Sprinkle over some salt and pepper and bake at 180 degrees for about 20 mins till soft and starting to crisp up. Allow 1 potato per person. They're nice as a side to most things or dipped into different sauces e.g. blue cheese dip; curry sauce; sweet chilli sauce. You can also add different spices to them before you cook them e.g. baharat; cumin; smoked paprika etc.
Friday, 22 January 2010
Houmous
A classic recipe this. I like mine garlicky. And lemony. And with tahini. Frankly you can experiment and design your own flavours depending on what you like. This is what was produced last night for lunch today:
For 3-4 servings you need:
1 can chickpeas
2 cloves garlic
2 tbsp tahini
2 tbsp olive oil
4 tbsp lemon juice
2 tbsp water
pinch salt
Blitz everything together in a food processor, adding more water if you need to make it thinner. I made this batch up smooth but it's also nice chunky. Serve in 1000's of different ways. Today it's a lunch dish with crudites and pitta bread.
For 3-4 servings you need:
1 can chickpeas
2 cloves garlic
2 tbsp tahini
2 tbsp olive oil
4 tbsp lemon juice
2 tbsp water
pinch salt
Blitz everything together in a food processor, adding more water if you need to make it thinner. I made this batch up smooth but it's also nice chunky. Serve in 1000's of different ways. Today it's a lunch dish with crudites and pitta bread.
Thursday, 21 January 2010
Tofu Patties
I hesitate to call these burgers cos they're not really. But they are quick and easy to make.
For 4 patties you need:
1 pack tofu
1 onion
1 clove garlic
1 tsp miso
2 tbsp sesame seeds
Bung everything in to a food processor and blitz till smooth. Add the sesame seeds and form into 4 patties. Place on a baking tray and bake at 180 for 15 mins till golden brown. Serve with relish and other burger things!
For 4 patties you need:
1 pack tofu
1 onion
1 clove garlic
1 tsp miso
2 tbsp sesame seeds
Bung everything in to a food processor and blitz till smooth. Add the sesame seeds and form into 4 patties. Place on a baking tray and bake at 180 for 15 mins till golden brown. Serve with relish and other burger things!
Wednesday, 20 January 2010
Fruit and Nut Muesli
I used to make loads of home made muesli, but then an incident with too much bran put my off (no, you don't want to know!). But recently I haven't been able to find a brand that I like, and the ones that are OK are very expensive for what they are so it's prompted an interest again.
This recipe uses up a packet of Jordan's fruit and nut muesli which had too many bran flakes in it for me, and not enough soft oats.
For about 20 servings you need:
1 box Jordan's muesli (or any other luxury brand muesli)
2 cups economy oats (i.e. small, soft oats)
1 cup hazlenuts
1 cup mixed dried fruit (I mainly used apples as they needed to be used up).
Mix everything together in a large tub.
I like to serve it soaked:
put 1/3 cup muesli in a tub/bowl and add 2/3 cup soya milk. Leave to soak overnight.
This recipe uses up a packet of Jordan's fruit and nut muesli which had too many bran flakes in it for me, and not enough soft oats.
For about 20 servings you need:
1 box Jordan's muesli (or any other luxury brand muesli)
2 cups economy oats (i.e. small, soft oats)
1 cup hazlenuts
1 cup mixed dried fruit (I mainly used apples as they needed to be used up).
Mix everything together in a large tub.
I like to serve it soaked:
put 1/3 cup muesli in a tub/bowl and add 2/3 cup soya milk. Leave to soak overnight.
Tuesday, 19 January 2010
Vegetable and Bean Cheesy Gratin
OK OK so it's another variation on an old favourite but it tastes goooooooood!
For 4-6 servings you need
Leftover cooked veggies (we've got cabbage, broccoli and carrots)
1 tin pulses - black eyed beans here tonight
1 quantity thin cheese sauce (30g butter, 30g flour, 500ml soya milk, 1 cup grated cheddar)
1/2 cup breadcrumbs
3 tbsp grated parmesan
Layer the veggies and beans in a gratin dish. Make up the sauce and pour over. Top with breadcrumbs and parmesan and then bake in a hot oven for 25 mins till bubbling, crispy and browned on top. Scoff with leftover roast potatoes and cold quorn roast. I love leftovers!
For 4-6 servings you need
Leftover cooked veggies (we've got cabbage, broccoli and carrots)
1 tin pulses - black eyed beans here tonight
1 quantity thin cheese sauce (30g butter, 30g flour, 500ml soya milk, 1 cup grated cheddar)
1/2 cup breadcrumbs
3 tbsp grated parmesan
Layer the veggies and beans in a gratin dish. Make up the sauce and pour over. Top with breadcrumbs and parmesan and then bake in a hot oven for 25 mins till bubbling, crispy and browned on top. Scoff with leftover roast potatoes and cold quorn roast. I love leftovers!
Monday, 18 January 2010
Sweetcorn Noodle Soup
A variation on miso this one. But a yummy one "Mmmmmm mummy, sweetcorn marinaded in miso, I'm in heaven" as Lex summed it up lol!
For 3-4 generous portions you need:
1 tin sweetcorn, drained (or equivalent amount of frozen kernels)
2 bundles ramen noodles
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
2 inch piece ginger, grated
3 tbsp miso
1.5 litres boiling water
3 carrots, thinly sliced
Chopped corriander to garnish
soya sauce to garnish
Fry the onion gently in 1 tbsp sunflower oil then add everything else. Cook for 5 mins and then serve topped with the corriander and soya sauce.
For 3-4 generous portions you need:
1 tin sweetcorn, drained (or equivalent amount of frozen kernels)
2 bundles ramen noodles
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
2 inch piece ginger, grated
3 tbsp miso
1.5 litres boiling water
3 carrots, thinly sliced
Chopped corriander to garnish
soya sauce to garnish
Fry the onion gently in 1 tbsp sunflower oil then add everything else. Cook for 5 mins and then serve topped with the corriander and soya sauce.
Sunday, 17 January 2010
Puy Lentil and Semi Dried Tomato Salad
I saw this in Febs Delicious magazine and decided it was worth a try. It smells good!
For 2 portions you need:
200g puy lentils
1 red onion, chopped
1 clove garlic, crushed
olive oil
1 tub semi dried toms/mozz salad
Lemon juice (1/2 lemon)
Cook the onion and garlic till soften in some olive oil. Add the lentils and just cover with hot stock. Cook till tender (about 20 mins). Drain and then add the lemon juice and a touch more olive oil. Once cooled a bit add the mozz/toms and leave to marinate overnight. Serve topped with salad leave and feel virtuous. For a vegan version omit the cheese and either serve as is or add some sliced marinated or smoked tofu for extra protein.
For 2 portions you need:
200g puy lentils
1 red onion, chopped
1 clove garlic, crushed
olive oil
1 tub semi dried toms/mozz salad
Lemon juice (1/2 lemon)
Cook the onion and garlic till soften in some olive oil. Add the lentils and just cover with hot stock. Cook till tender (about 20 mins). Drain and then add the lemon juice and a touch more olive oil. Once cooled a bit add the mozz/toms and leave to marinate overnight. Serve topped with salad leave and feel virtuous. For a vegan version omit the cheese and either serve as is or add some sliced marinated or smoked tofu for extra protein.
Quorn Roast
I love a roast dinner and so does Lex. Plus cooking one gives me leftovers for a quick lunch or dinner after work.
The quorn roast is pretty straight forward - take it from the freezer and put it in the oven for 45 mins! It's being served with steamed veggies (also easy, wash, prep and steam for 10 mins or so) and roast potatoes (peel, cut into chunks, par boil for 10 mins then roast in butter/oil for an hour till crispy). Serve with gravy and feel the warm glow of a Sunday roast.
The quorn roast is pretty straight forward - take it from the freezer and put it in the oven for 45 mins! It's being served with steamed veggies (also easy, wash, prep and steam for 10 mins or so) and roast potatoes (peel, cut into chunks, par boil for 10 mins then roast in butter/oil for an hour till crispy). Serve with gravy and feel the warm glow of a Sunday roast.
Meal Plans for Next Week
Forgot to do this earlier in the week and it shows as there's a lot of food to be used up by the middle of the week. Ho hum.
Plans are:
Italian feast for my birthday
Pizza (cheated and went out for lunch to Pizza Express!)
Roast dinner with steamed veggies and roast potatoes
Puy lentil salad with seni dried tomatoes and mozzarella
Tofu satay and stir fried veggies
Leftover veggies in cheese sauce with roast potatoes
Caesar salad
Cous cous salad with dried fruits
Plans are:
Italian feast for my birthday
Pizza (cheated and went out for lunch to Pizza Express!)
Roast dinner with steamed veggies and roast potatoes
Puy lentil salad with seni dried tomatoes and mozzarella
Tofu satay and stir fried veggies
Leftover veggies in cheese sauce with roast potatoes
Caesar salad
Cous cous salad with dried fruits
Saturday, 16 January 2010
Mozzarella with Chillies and Basil
Again, in honour of eat something hot and spicy day, a variation on the classic mozzeralla, tomato and basil salad.
For 2 servings you need:
1 ball fresh, good quality mozzarella
handful torn fresh basil leaves
1/2 finely chopped chilli
pepper/chilli flakes
6 cherry tomatoes
good quality olive oil
Slice the cheese and lay on a plate. Add slices of tomato. Top the cheese with the chilli then basil and finish with the pepper/chilli flakes and the fresh basil. Drizzle over the oil and serve either on its own or with some italian crusty bread to mop up the lovely juices.
For 2 servings you need:
1 ball fresh, good quality mozzarella
handful torn fresh basil leaves
1/2 finely chopped chilli
pepper/chilli flakes
6 cherry tomatoes
good quality olive oil
Slice the cheese and lay on a plate. Add slices of tomato. Top the cheese with the chilli then basil and finish with the pepper/chilli flakes and the fresh basil. Drizzle over the oil and serve either on its own or with some italian crusty bread to mop up the lovely juices.
Spaghetti and Meat(less)balls
Today is eat something hot and spicy day. Apparently. So in honour of this we hat spicy meat(less)balls and spaghetti for dinner.
For 3-4 portions you need:
300g spaghetti
1 tin chopped toms
1 large onion, finely diced
2 cloves garlic, crushed
1 whole chili, deseeded and finely chopped
1 tsp dried oregano
1/2 tsp sugar
1/2 tsp stock powder
1 tbsp balsamic vinegar
salt and pepper
1 packet quorn swedish style meatballs
freshly grated parmesan
Begin by sauteeing the onion in some olive oil. After about 5 mins add the garlic and chillies. After a couple of mins add the oregano and fry for 1 minute. Then add everything else apart from the pasta and parmesan. Cook, covered, for about 15 mins till the sauce is reduced and the meatballs cooked. Check the seasoning.
Meanwhile cook the spaghetti. When cooked drain and add to the sauce. Mix till the pasta is covered then serve with a grating of cheese on the top.
For 3-4 portions you need:
300g spaghetti
1 tin chopped toms
1 large onion, finely diced
2 cloves garlic, crushed
1 whole chili, deseeded and finely chopped
1 tsp dried oregano
1/2 tsp sugar
1/2 tsp stock powder
1 tbsp balsamic vinegar
salt and pepper
1 packet quorn swedish style meatballs
freshly grated parmesan
Begin by sauteeing the onion in some olive oil. After about 5 mins add the garlic and chillies. After a couple of mins add the oregano and fry for 1 minute. Then add everything else apart from the pasta and parmesan. Cook, covered, for about 15 mins till the sauce is reduced and the meatballs cooked. Check the seasoning.
Meanwhile cook the spaghetti. When cooked drain and add to the sauce. Mix till the pasta is covered then serve with a grating of cheese on the top.
Tiramisu
This is a different version to normal as Tescos helpfully delivered me two tubs of ricotta with only a 1 day shelf life. Remind me again why I shop online?! Anyway. It seems to have worked and tastes nice.
You need
2 tubs ricotta
1 tub mascapone
250ml strong fresh coffee with 1 tbsp vanilla sugar added to it
1/4 cup kahlua
2/4 packet sponge fingers
2 tbsp cocoa
1/4 cup vanilla sugar
1 tbsp vanilla paste (or same quantity of vanilla extract if you can't find it)
Begin by making the coffee. Once it's brewed add 1 tbsp vanilla sugar to it along with 1/4 cup kahlua. Leave to cool. Meanwhile mix the ricotta with the mascapone, 1/4 cup vanilla sugar, vanilla paste. Soak the spong fingers briefly in the coffee and layer into a serving dish. Spoon the cheese mixture on top, dust over the cocoa and leave to chill before scoffing. Inauthentic, calorific and lovely.
You need
2 tubs ricotta
1 tub mascapone
250ml strong fresh coffee with 1 tbsp vanilla sugar added to it
1/4 cup kahlua
2/4 packet sponge fingers
2 tbsp cocoa
1/4 cup vanilla sugar
1 tbsp vanilla paste (or same quantity of vanilla extract if you can't find it)
Begin by making the coffee. Once it's brewed add 1 tbsp vanilla sugar to it along with 1/4 cup kahlua. Leave to cool. Meanwhile mix the ricotta with the mascapone, 1/4 cup vanilla sugar, vanilla paste. Soak the spong fingers briefly in the coffee and layer into a serving dish. Spoon the cheese mixture on top, dust over the cocoa and leave to chill before scoffing. Inauthentic, calorific and lovely.
Birthday Pancakes
Well, pancakes made with a different recipe to normal at any rate. And served on my birthday so therefore birthday pancakes.
This is a tweaked Jamie Oliver recipe.
For about 15 or so pancakes you need:
1 cup milk
1 cup self raising flour
1 egg
1 apple, grated (skin, core and all)
a pinch salt
Mix everything together into a batter and then pour, a ladle at a time, into a hot pan. Cook for about 1 minute before flipping over and cooking the other side. Serve with maple syrup and sit back and hear the moaning that these aren't the usual pancakes, why are there bits in them whilst enjoying them yourself.
This is a tweaked Jamie Oliver recipe.
For about 15 or so pancakes you need:
1 cup milk
1 cup self raising flour
1 egg
1 apple, grated (skin, core and all)
a pinch salt
Mix everything together into a batter and then pour, a ladle at a time, into a hot pan. Cook for about 1 minute before flipping over and cooking the other side. Serve with maple syrup and sit back and hear the moaning that these aren't the usual pancakes, why are there bits in them whilst enjoying them yourself.
Friday, 15 January 2010
Garlic Bread
Well this is cheats garlic bread really but it still tastes good. Take a part baked baguette and slash slices into it (being careful not to cut all the way through). Fill with garlic butter made with 100g butter and 1 large crushed garlic clove. Bake in the oven (uncovered) for about 10 mins and scoff. Then feel sick and mourn all the buttery calories consumed. Oh dear!
Garlic Bread
Well this is cheats garlic bread really but it still tastes good. Take a part baked baguette and slash slices into it (being careful not to cut all the way through). Fill with garlic butter made with 100g butter and 1 large crushed garlic clove. Bake in the oven (uncovered) for about 10 mins and scoff. Then feel sick and mourn all the buttery calories consumed. Oh dear!
Pasta Mozzarella Tomatoey Thing
I am sure there is a better name for this, but this is the name it has had in our house for years! It's a simple tomato and garlic sauce, which pasta is added to and then it's topped with fresh mozzarella and baked in the oven till it's crispy and crunchy on top. Lovely.
For 2 people you need:
200g pasta, fusilli or rigatoni is best
1 tin chopped toms
pinch sugar
salt and pepper
fresh basil, roughly shredded
2 cloves garlic, crushed
125g mozzarella, diced
2 tbsp olive oil
Begin by putting the pasta on to cook. Meanwhile put the toms into a large, flat based pan and heat with the garlic and olive oil. Season to taste with salt, pepper and sugar. When the pasta is cooked drain and add to the sauce. Stir through the basil then top with the mozz and maybe some fresh grated parmesan if you want. Bake in a hot oven for about 15-20 mins till the cheese has melted and the top layer of pasta has gone crispy. Serve with garlic bread and salad.
For 2 people you need:
200g pasta, fusilli or rigatoni is best
1 tin chopped toms
pinch sugar
salt and pepper
fresh basil, roughly shredded
2 cloves garlic, crushed
125g mozzarella, diced
2 tbsp olive oil
Begin by putting the pasta on to cook. Meanwhile put the toms into a large, flat based pan and heat with the garlic and olive oil. Season to taste with salt, pepper and sugar. When the pasta is cooked drain and add to the sauce. Stir through the basil then top with the mozz and maybe some fresh grated parmesan if you want. Bake in a hot oven for about 15-20 mins till the cheese has melted and the top layer of pasta has gone crispy. Serve with garlic bread and salad.
Thursday, 14 January 2010
Steamed Quinoa
I love quinoa, it's the nutty taste and more substantial mouth feel than cous cous that I think is the winner. Plus it's one of those foods that makes you feel healthy when you eat it, even if you've just binged on choccy biccies beforehand ;-)
I prefer to steam mine and follow this rule of thumb for perfect results every time:
Measure 1 cup quinoa into a lidded pan, add just under 2 cups water and a tsp vegan stock powder. Bring to the boil, reduce heat and simmer for 10 mins. Turn off the heat and leave to absorb the steam for a further 10-15 mins (you can leave it like this for ages too if you need to).
To serve use like rice or any other grain, or it's also nice dressed with oil and/or vinegar/lemon juice. This amount will do 2 meals, so add more in the same ratio for more people/additional days.
I prefer to steam mine and follow this rule of thumb for perfect results every time:
Measure 1 cup quinoa into a lidded pan, add just under 2 cups water and a tsp vegan stock powder. Bring to the boil, reduce heat and simmer for 10 mins. Turn off the heat and leave to absorb the steam for a further 10-15 mins (you can leave it like this for ages too if you need to).
To serve use like rice or any other grain, or it's also nice dressed with oil and/or vinegar/lemon juice. This amount will do 2 meals, so add more in the same ratio for more people/additional days.
Roasted beetroot, parsnip, carrot and orange salad with onions and honey
I don't particularly like beetroots. Or parsnips for that matter. A while back N found a lovely recipe for a roasted beetroot and orange dish but we can't find it again :( This our recollection of it.
For 2 servings plus a cold lunch the next day you need:
4 beetroots, cut into wedges
2 parsnips, cut into fat fingers
2 large carrots, ditto parsnips
2 red onions, cut into wedges
1/2 cup (125ml) orange juice
1 tbs honey (use agarve nectar for vegan version)
1/2 tsp chilli flakes
3 tbs olive oil
salt
pepper
Combine all the ingredients in a bowl to mix, then turn into a baking dish. Cover with foil and place in a moderate oven for 30 mins. After 30 mins check them and remove the foil. Continue to cook for another 15 mins till the sauce has reduced to a sticky glaze and the veggies are tender.
It's nice served with quinoa or another grain and some feta or goats cheese. For a vegan version use smoked tofu instead.
For 2 servings plus a cold lunch the next day you need:
4 beetroots, cut into wedges
2 parsnips, cut into fat fingers
2 large carrots, ditto parsnips
2 red onions, cut into wedges
1/2 cup (125ml) orange juice
1 tbs honey (use agarve nectar for vegan version)
1/2 tsp chilli flakes
3 tbs olive oil
salt
pepper
Combine all the ingredients in a bowl to mix, then turn into a baking dish. Cover with foil and place in a moderate oven for 30 mins. After 30 mins check them and remove the foil. Continue to cook for another 15 mins till the sauce has reduced to a sticky glaze and the veggies are tender.
It's nice served with quinoa or another grain and some feta or goats cheese. For a vegan version use smoked tofu instead.
Wednesday, 13 January 2010
Veg Box (English) Curry
A curry that worked for once! Normally my try-it-and-see curries are a bit manky, but fed up with yukky curry pastes that taste rank I created this and it was lush. A bit English probably in the taste stakes but curry-ish and yumsome none the less. Result.
For 4 portions you need:
1 onion chopped
3 garlic cloves, crushed
1 inch ginger, grated
1 tsp each of ground cumin, corriander, tumeric
5 crushed cardamon pods
1 tin toms
1/2 cup ground almonds
3 carrots, diced
2 parsnips, diced
1/2 pack mushrooms, quartered
1 cup water
chopped corriander to garnish
1/2 tsp chilli powder
1/2 chopped chilli
Begin by frying the onion in some oil. Add the garlic, ginger and spices and cook for a few mins. Add everything else apart from the almonds and corriander and bring to the boil then simmer for 15-20 mins until the veggies are tender. Add the almonds and heat through. Serve with rice/roti and chopped corriander.
For 4 portions you need:
1 onion chopped
3 garlic cloves, crushed
1 inch ginger, grated
1 tsp each of ground cumin, corriander, tumeric
5 crushed cardamon pods
1 tin toms
1/2 cup ground almonds
3 carrots, diced
2 parsnips, diced
1/2 pack mushrooms, quartered
1 cup water
chopped corriander to garnish
1/2 tsp chilli powder
1/2 chopped chilli
Begin by frying the onion in some oil. Add the garlic, ginger and spices and cook for a few mins. Add everything else apart from the almonds and corriander and bring to the boil then simmer for 15-20 mins until the veggies are tender. Add the almonds and heat through. Serve with rice/roti and chopped corriander.
Veggie Pasta Carbonara
A yummy, creamy concoction this one which mimics real pasta carbonara well imho.
To serve 2 you need:
150g spaghetti
1 tbsp olive oil
2 crushed garlic cloves
1 small onion, finely chopped
4 slices quorn ham, shredded
1/2 pack mushrooms, finely sliced
125ml white wine
125ml double cream
Chopped flat leaf parsely to garnish
Grated parmesan to garnish
Begin by cooking the pasta. Whilst this is cooking fry the onion and garlic in the oil until soft. Add the mushrooms and continue to fry gently till the water has come out. Then add the quorn ham, cream and wine. Heat through. Drain the pasta retaining a little bit of water. Put the pasta in with the sauce and mix thoroughly. Serve topped with chopped flat leaf parsley and parmesan. Lovely comfort food :)
To serve 2 you need:
150g spaghetti
1 tbsp olive oil
2 crushed garlic cloves
1 small onion, finely chopped
4 slices quorn ham, shredded
1/2 pack mushrooms, finely sliced
125ml white wine
125ml double cream
Chopped flat leaf parsely to garnish
Grated parmesan to garnish
Begin by cooking the pasta. Whilst this is cooking fry the onion and garlic in the oil until soft. Add the mushrooms and continue to fry gently till the water has come out. Then add the quorn ham, cream and wine. Heat through. Drain the pasta retaining a little bit of water. Put the pasta in with the sauce and mix thoroughly. Serve topped with chopped flat leaf parsley and parmesan. Lovely comfort food :)
Tuesday, 12 January 2010
Peanut Butter and Salad Sandwich
Yes another lunch recipe :-P And another quick and easy one at that. I'd run out of inspiration last night when it got to the lunch making stage and couldn't be faffed with soaking cous cous or anything so made a sarnie. I am not that keen on sarnies for lunch but this one is worth it. And it's healthy. What more do you need...
For one person spread peanut butter on *both* sides of some seeded bread (doing it on both sides eliminates the need for marge/butter and stops the bread from going soggy from the salad). Then layer up some salad veggies on one side. I used carrot strips, corriander sprigs and shredded chinese leaf. Splodge over some tabasco and shove into a plastic tub ready to grab from the fridge the next morning. A perfect low-GI lunch.
For one person spread peanut butter on *both* sides of some seeded bread (doing it on both sides eliminates the need for marge/butter and stops the bread from going soggy from the salad). Then layer up some salad veggies on one side. I used carrot strips, corriander sprigs and shredded chinese leaf. Splodge over some tabasco and shove into a plastic tub ready to grab from the fridge the next morning. A perfect low-GI lunch.
Monday, 11 January 2010
Steamed eggs with rice noodles and vegetables
This was my lunch today (Lex had his lunchbox as normal!).
For the eggs you need (per person):
2 eggs, lightly beaten
4 mushrooms, sliced
handful chopped corriander
glug soya sauce
1/2 tsp sesame oil
ground pepper
1/2 onion, finely diced
Mix together and pour everything into a small heatproof bowl. Place in a steamer and steam for about 20 mins till cooked.
For the noodles and vegetables:
Soak 1 bundle of rice noodles per person in boiling water for about 5 mins.
Meanwhile stirfry some veggies (I used courgettes, onion, chinese leaf and sugar snap peas). Add some mirin and soya sauce to the pan to taste. Add the noodles once rehydrated and warm through. Serve with the eggs on the side.
For the eggs you need (per person):
2 eggs, lightly beaten
4 mushrooms, sliced
handful chopped corriander
glug soya sauce
1/2 tsp sesame oil
ground pepper
1/2 onion, finely diced
Mix together and pour everything into a small heatproof bowl. Place in a steamer and steam for about 20 mins till cooked.
For the noodles and vegetables:
Soak 1 bundle of rice noodles per person in boiling water for about 5 mins.
Meanwhile stirfry some veggies (I used courgettes, onion, chinese leaf and sugar snap peas). Add some mirin and soya sauce to the pan to taste. Add the noodles once rehydrated and warm through. Serve with the eggs on the side.
Snowballs and Slushballs
Yes we're sick of the snow too. And another school closure snowday brought the inevitable question of "what the heck do we do today?!". And of course the answer was cook something. These were Lex's idea and recipe. And yummy they are too.
For the snowballs:
Melt as many white chocolate coins as you can find in a double boiler.
Add enough cornflakes to get it to the right consistency.
Spoon in to cake cases and leave to set.
Eat.
For the slushballs (so called cos you use milk chocolate and therefore the snow is all dirty...):
Melt as much leftover milk chocolate as you can find (we used 4 bags of coins and 1 snowman).
Add cornflakes, mix and spoon in to cases.
Eat.
For the snowballs:
Melt as many white chocolate coins as you can find in a double boiler.
Add enough cornflakes to get it to the right consistency.
Spoon in to cake cases and leave to set.
Eat.
For the slushballs (so called cos you use milk chocolate and therefore the snow is all dirty...):
Melt as much leftover milk chocolate as you can find (we used 4 bags of coins and 1 snowman).
Add cornflakes, mix and spoon in to cases.
Eat.
Sunday, 10 January 2010
Apple Crumble
I had a craving for apple crumble and custard over the weekend. Normally crumble isn't something I make that often as we're not a big crumble family. But I really fancied it and it turned out really well, if a little souffled in the oven as the apples continued to cook down! Proper winter warming fare :)
For 8 generous servings you need:
900g peeled and chopped cooking apples
100g vanilla sugar
225g plain flour
175g butter
175g demerara sugar
1 tsp ground cinnamon
Begin by cooking the apples in a pan over a gentle heat. This will take about 15 mins. You want them mostly pulpy with still with some lumps. Meanwhile blitz the butter and flour in a food processor till it resembles fine breadcrumbs. Add the sugar and cinnamon to it. Pour into a baking dish and top with the crumble mixture. Bake at 180 degrees for about 30 mins. Serve with custard. Ours came from a tin. I don't do making custard and anyway for comfort food like this you need ambrosia!
For 8 generous servings you need:
900g peeled and chopped cooking apples
100g vanilla sugar
225g plain flour
175g butter
175g demerara sugar
1 tsp ground cinnamon
Begin by cooking the apples in a pan over a gentle heat. This will take about 15 mins. You want them mostly pulpy with still with some lumps. Meanwhile blitz the butter and flour in a food processor till it resembles fine breadcrumbs. Add the sugar and cinnamon to it. Pour into a baking dish and top with the crumble mixture. Bake at 180 degrees for about 30 mins. Serve with custard. Ours came from a tin. I don't do making custard and anyway for comfort food like this you need ambrosia!
Meal Plans for Next Week
New year always sees a return to mostly vegan and usually middle eastern/far eastern meals as a contrast to the rich, UK fare of the festive season.
Next weeks meals are:
Thai coconut broth
Tofu satay and noodles
Dhal, rice and roti
Spaghetti and meatballs
Mexican - fajitas probably with rice, tortillas and chips and dips
Carrot and Jerusalem artichoke soup
Chicken noodle soup
Tortilla soup
Puddings are lemon suprise pudding, apple crumble and custard and syrup sponge and custard.
Next weeks meals are:
Thai coconut broth
Tofu satay and noodles
Dhal, rice and roti
Spaghetti and meatballs
Mexican - fajitas probably with rice, tortillas and chips and dips
Carrot and Jerusalem artichoke soup
Chicken noodle soup
Tortilla soup
Puddings are lemon suprise pudding, apple crumble and custard and syrup sponge and custard.
Saturday, 9 January 2010
Grandad's Soup
aka vegetable, lentil, and tomato soup. A winner with Lex, I can hide whatever veg I want in here really and still he'll nosh down a large bowlful. It freezes really well too.
For 6-8 servings you need:
a large onion, chopped (or a couple of leeks, shredded)
whatever veggies you have to hand: I usually make it with 1-2 parsnips, 2-3 carrots, some sweet potato, some swede but butternut squash and celery also work well.
1 cup red lentils
1 tin toms
1-2 litres of stock (depending on how thick you like it).
Begin by sauteeing the chopped veg in some olive oil. There's no need to peel really as it'll all get blitzed. After about 5 mins add the lentils and toms. Then add the stock, bring to the boil, reduce the heat and simmer for 20 mins or so until the lentils are cooked and the veggies are tender. Blitz and serve with crusty bread, cheese, nutritional yeast, herbs, pepper etc as a garnish. Simples.
For 6-8 servings you need:
a large onion, chopped (or a couple of leeks, shredded)
whatever veggies you have to hand: I usually make it with 1-2 parsnips, 2-3 carrots, some sweet potato, some swede but butternut squash and celery also work well.
1 cup red lentils
1 tin toms
1-2 litres of stock (depending on how thick you like it).
Begin by sauteeing the chopped veg in some olive oil. There's no need to peel really as it'll all get blitzed. After about 5 mins add the lentils and toms. Then add the stock, bring to the boil, reduce the heat and simmer for 20 mins or so until the lentils are cooked and the veggies are tender. Blitz and serve with crusty bread, cheese, nutritional yeast, herbs, pepper etc as a garnish. Simples.
Friday, 8 January 2010
Banana and Cranberry Smoothie
I usually have a banana and raspberry smoothie but this morning we had run out of frozen raspberries so I had to improvise with the other frozen fruit to hand. I thought cherries might be too big to work properly, and didn't fancy the mixed summer berries so decided to risk cranberries. It worked, and was very nice, though not as smooth in texture as the usual mixture.
For one large serving you need:
1 ripe banana
1/2 cup frozen cranberries (using frozen ones helps to thicken up the smoothie)
about 200ml soya milk (I never measure it but do it by eye)
1 tsp agarve nectar
Lob everything into a blender and blitz until smooth. Add some more milk until the consistency is right and add more nectar if it's too sharp. Feel virtuous as you sip it.
For one large serving you need:
1 ripe banana
1/2 cup frozen cranberries (using frozen ones helps to thicken up the smoothie)
about 200ml soya milk (I never measure it but do it by eye)
1 tsp agarve nectar
Lob everything into a blender and blitz until smooth. Add some more milk until the consistency is right and add more nectar if it's too sharp. Feel virtuous as you sip it.
Blueberry porridge
I know I know this is hardly a real recipe. But I've run out of inspiration for today, and this is partly supposed to be a blog to teach my son to cook. So here is an easy recipe (to be followed by an equally easy one in a moment!).
For one serving you need:
1/3 cup porridge oats
2/3 cup soya milk
1/2 cup blueberries
Agarve nectar to serve.
Put the oats, milk and berries in to a pan and heat gently. Stir to stop it from sticking. After a few mins it will come to the boil and thicken. Turn down the heat and stir gently for another minute or so. Pour into a bowl and drizzle some nectar on the top. Eat and then exit the house with a warm glow emanating from you...
For one serving you need:
1/3 cup porridge oats
2/3 cup soya milk
1/2 cup blueberries
Agarve nectar to serve.
Put the oats, milk and berries in to a pan and heat gently. Stir to stop it from sticking. After a few mins it will come to the boil and thicken. Turn down the heat and stir gently for another minute or so. Pour into a bowl and drizzle some nectar on the top. Eat and then exit the house with a warm glow emanating from you...
Thursday, 7 January 2010
Quinoa with Smoked Tofu and Stir Fried Veggies
I love quinoa and by stealth have now got L eating it ("what's this mummy?" "erm, rice, different rice"). This is a very quick meal and very tasty too.
For 3 portions and a little bit left over for lunch the next day you need:
1 cup quinoa
scant 2 cups stock
1 pack smoked tofu
selection of veggies to stir fry - I used 1 head broccoli; 1 onion; handful baby sweetcorn
3 cloves garlic, crushed
large knob ginger, grated
1/4 cup sherry
couple of glugs of each soya sauce and mirin
2 tsp chinese rice vinegar
bean sprouts and sprouted seeds to top
sesame oil
Begin by cooking the quinoa. Place it in a pan with the stock and bring to the boil. Cover with a lid and simmer for 10 mins. Turn off the heat and leave to absorb all the liquid (about another 10 mins).
Stir fry the onion for a few mins then add the other ingredients. Cook for about 5 mins with a lid till the broccoli is tender.
Serve topped with the bean sprouts and sprouted seeds and a splash of sesame oil. Very yummy and disgustingly healthy too.
For 3 portions and a little bit left over for lunch the next day you need:
1 cup quinoa
scant 2 cups stock
1 pack smoked tofu
selection of veggies to stir fry - I used 1 head broccoli; 1 onion; handful baby sweetcorn
3 cloves garlic, crushed
large knob ginger, grated
1/4 cup sherry
couple of glugs of each soya sauce and mirin
2 tsp chinese rice vinegar
bean sprouts and sprouted seeds to top
sesame oil
Begin by cooking the quinoa. Place it in a pan with the stock and bring to the boil. Cover with a lid and simmer for 10 mins. Turn off the heat and leave to absorb all the liquid (about another 10 mins).
Stir fry the onion for a few mins then add the other ingredients. Cook for about 5 mins with a lid till the broccoli is tender.
Serve topped with the bean sprouts and sprouted seeds and a splash of sesame oil. Very yummy and disgustingly healthy too.
Wednesday, 6 January 2010
Vegetable Tagine and Couscous
The plan was to blog one recipe a day during 2010, so why am I doing two today? Well mainly cos I'd forgotten I hadn't already blogged the carrot and jeresulam artichoke soup recipe previously and partly cos I created this tagine today and didn't want to forget the ingredients...
So, for 4-6 servings you need:
A mix of vegetables (I used 2 carrots; 1/2 bulb fennel, 1 large parsnip, 2 leeks, 1 onion, half a head celery).
1 tin chopped toms
3 tsp harrisa
1 tbsp moroccan spice mix (or cumin and corriander with some oregano if you can't find any)
1 tin drained chickpeas
Roughly chop the veggies. Saute the onion and leek in some olive oil for few mins till tender. Then add everything else and cover. Sautee for a further 5 mins or so. Then add everything else along with about 200ml water.
Simmer for 20 mins until very tender. Check consistency of sauce. If it's too thin add some tom puree. If it's too thick add some more water.
Serve with couscous and some chopped corriander/mint/parsley. You can add some dried apricots to the stew too if you want but N doesn't like that much and I was planning to serve this with the winter fruit compote for pud so didn't want to overdo the dried fruit!
So, for 4-6 servings you need:
A mix of vegetables (I used 2 carrots; 1/2 bulb fennel, 1 large parsnip, 2 leeks, 1 onion, half a head celery).
1 tin chopped toms
3 tsp harrisa
1 tbsp moroccan spice mix (or cumin and corriander with some oregano if you can't find any)
1 tin drained chickpeas
Roughly chop the veggies. Saute the onion and leek in some olive oil for few mins till tender. Then add everything else and cover. Sautee for a further 5 mins or so. Then add everything else along with about 200ml water.
Simmer for 20 mins until very tender. Check consistency of sauce. If it's too thin add some tom puree. If it's too thick add some more water.
Serve with couscous and some chopped corriander/mint/parsley. You can add some dried apricots to the stew too if you want but N doesn't like that much and I was planning to serve this with the winter fruit compote for pud so didn't want to overdo the dried fruit!
Carrot and Jerusalem Artichoke Soup
This was our starter for Christmas Day and I have defrosted the leftovers for lunch today as I can't be bothered with cooking and need the space in the freezer!
It's a Delia recipe but in case it disappears...
You need:
1 lb (450 g) carrots
1 lb 8 oz (700 g) Jerusalem artichokes (weight before peeling)
3 oz (75 g) butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
1.5 litres (2½ pints) hot vegetable stock made with Marigold Swiss vegetable bouillon powder
salt and freshly milled black pepper
Roughly chop the veggies and put in a pan with the butter (or use oil if you want a vegan soup. Sautee for about 10 mins and then add the stock. Bring to the boil and simmer for 20 mins till the veggies are tender. Blitz, check the seasoning and serve. It's nice topped with parsley and some toasted seeds/nuts and chilli oil.
It's a Delia recipe but in case it disappears...
You need:
1 lb (450 g) carrots
1 lb 8 oz (700 g) Jerusalem artichokes (weight before peeling)
3 oz (75 g) butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
1.5 litres (2½ pints) hot vegetable stock made with Marigold Swiss vegetable bouillon powder
salt and freshly milled black pepper
Roughly chop the veggies and put in a pan with the butter (or use oil if you want a vegan soup. Sautee for about 10 mins and then add the stock. Bring to the boil and simmer for 20 mins till the veggies are tender. Blitz, check the seasoning and serve. It's nice topped with parsley and some toasted seeds/nuts and chilli oil.
Tuesday, 5 January 2010
Kids Christmas Cake
This was a great addition to the Christmas Table this year. Lex really enjoyed making and decorating the cake with me and I liked eating the end result! I'll definitely be doing it again next year. The original idea came from an Asda magazine.
You need:
a 6 egg victoria sponge cake batter (6 eggs; 12 oz SR flour, butter and vanilla caster sugar)
1 quantity green buttercream (follow recipe on back of icing sugar packet) and colour 1/4 of it with 150g melted chocolate. Colour the remaining 3/4 green.
Various sweets to decorate (we used dolly mixture and M&Ms)
Edible glitter
Fondant icing for the parcels
Writing icing to decorate the parcels
Raspberry jam
Begin by placing the cake batter into a lined rectangular tin (about 20cms x 25cms) and bake for 30-45 mins till cooked.
Leave to cool and then cut into an xmas tree shape. Save the trimmings. Split the cake and buttercream and jam the inside. Sandwich together again. Spread green buttercream all over the 'leaf' bit and chocolate buttercream on the 'trunk. Decorate. Cut some of the trimmings into parcel shapes, split and fill with buttercream and jam and then cover with fondant. Decorate with the writing icing. Ration out to one piece per day and watch the sugar rush hit the kids!!!
Merry Christmas lol!
Dried Fruit Compote
A true lentil knitting, sandal wearing veggie recipe this one. But it still tastes nice despite that ;-)
For about 6 servings you need:
500g mixed dired fruits (I used apples, apricots, sultanas, raisins, figs)
250ml apple juice
some spices - I used 1 cinnamon stick, 4 cloves and about 6 crushed cardamon pods
Lob everything into a pan, bring to a gentle simmer and cook for about 15 mins. Leave with a lid on for another 45 mins or so to let the fruit plump up. Serve au natural or with museli, on top of porridge or with a dollop of natural yogurt if you're not vegan (and vegan yogurt if you are!).
For about 6 servings you need:
500g mixed dired fruits (I used apples, apricots, sultanas, raisins, figs)
250ml apple juice
some spices - I used 1 cinnamon stick, 4 cloves and about 6 crushed cardamon pods
Lob everything into a pan, bring to a gentle simmer and cook for about 15 mins. Leave with a lid on for another 45 mins or so to let the fruit plump up. Serve au natural or with museli, on top of porridge or with a dollop of natural yogurt if you're not vegan (and vegan yogurt if you are!).
Monday, 4 January 2010
Cheesy Potato Pie
My husband hates cabbage. Unfortunately (for him) I happen to like it. A lot. Plus in the winter the veg box always seems to have a surplus. So this was invented as a way of using up both cabbage and last nights mash on the understanding the copious amounts of cheese always makes something taste better. Put it this way, he eats it...!
You need
Leftover mash (about 4 or so potatoes worth)
Leftover cabbage (any amount), shredded
Fried onion or leek if you can be bothered
Lots of grated cheese
A smidgen of mustard - any kind apart from hot dog mustard that is!
Lob the mash, onions/leeks and cabbage into a bowl along with about 1 cup of cheese and mix together. This is easier to do if the mash is still warm. If it's cold from the fridge then nuke it for a bit to soften it up. Once it's all mixed put into a baking dish and rough up the top. Cover with more cheese (as much as you fancy) and then bake in a hot oven for 30-45 mins till bubbling, golden brown and yummy. Enjoy on its own or with other leftovers.
You need
Leftover mash (about 4 or so potatoes worth)
Leftover cabbage (any amount), shredded
Fried onion or leek if you can be bothered
Lots of grated cheese
A smidgen of mustard - any kind apart from hot dog mustard that is!
Lob the mash, onions/leeks and cabbage into a bowl along with about 1 cup of cheese and mix together. This is easier to do if the mash is still warm. If it's cold from the fridge then nuke it for a bit to soften it up. Once it's all mixed put into a baking dish and rough up the top. Cover with more cheese (as much as you fancy) and then bake in a hot oven for 30-45 mins till bubbling, golden brown and yummy. Enjoy on its own or with other leftovers.
Sunday, 3 January 2010
Meal Plans for Next Week
Having mostly finished the xmas leftovers, and with 3 different food mags to ponder over, I think the following will be filling our bellies this week, in no particular order!
Hot dogs
Bangers and mash
Caesar salad
Broccoli and stilton soup with cheese and onion bread
Miso soup (for L when we have the broccoli one!)
Vegetable tagine and cous cous
Quinoa salad with smoked tofu and shoots
Vegetable and tofu stir fry with chow mein
Chinese omelette and sticky rice
Dukkah rolled eggs qith chickpea puree and wilted greens
Hot dogs
Bangers and mash
Caesar salad
Broccoli and stilton soup with cheese and onion bread
Miso soup (for L when we have the broccoli one!)
Vegetable tagine and cous cous
Quinoa salad with smoked tofu and shoots
Vegetable and tofu stir fry with chow mein
Chinese omelette and sticky rice
Dukkah rolled eggs qith chickpea puree and wilted greens
Quorn Bolognase
Another less than authentic recipe, but seriously I defy any meat eater to know the difference! Even BIL was impressed and liked it when I served it up over the festive season.
For about8 portions you need:
1 packet frozen quorn mince
1 large finely chopped onion
4-6 cloves garlic, crushed
1 pack mushrooms, finely diced
3 large carrots cut into a small dice
2 tins chopped toms
1 small tin tom puree
250ml red wine
1 stock cube
2 tsp dried oregano
2 bay leaves
2 tbsp each of soya sauce, mushroom ketchup and henderson's relish
1 tsp sugar
Begin by sauteeing the onion in olive oil. After about 10 mins add the carrots and mushrooms. Sautee for another 20 mins or so till the mushrooms have cooked down. Then add everything else. Bring to the boil and simmer for 20 mins. Check the seasoning and serve over spaghetti with loads of fresh parmesan and cheddar to top it!
For about8 portions you need:
1 packet frozen quorn mince
1 large finely chopped onion
4-6 cloves garlic, crushed
1 pack mushrooms, finely diced
3 large carrots cut into a small dice
2 tins chopped toms
1 small tin tom puree
250ml red wine
1 stock cube
2 tsp dried oregano
2 bay leaves
2 tbsp each of soya sauce, mushroom ketchup and henderson's relish
1 tsp sugar
Begin by sauteeing the onion in olive oil. After about 10 mins add the carrots and mushrooms. Sautee for another 20 mins or so till the mushrooms have cooked down. Then add everything else. Bring to the boil and simmer for 20 mins. Check the seasoning and serve over spaghetti with loads of fresh parmesan and cheddar to top it!
Saturday, 2 January 2010
Egg Fried Rice
Not authentic, I know. But a yummy way to use up leftover rice and a speedy meal to make.
For one person you need:
1/2 a chopped onion
1 cup cooked rice
1/2 cup frozen peas
1 egg, lightly beaten
3 mushrooms, sliced
Sauce: soya sauce, mirin, sesame oil
Toasted sesame seeds and chopped corriander to garnish
Begin by making an omelette with the egg. Cook it lightly in a small pan/bottom of a wok and once it's done, put it onto a board and shred into ribbons. Then fry the onion in a wok and add the other ingredients. Fry till the rice is thoroughly reheated and the other ingredients are cooked. Add the soya sauce, mirin and sesame oil after a few mins. Top with the sesame seeds and chopped corriander and scoff.
For one person you need:
1/2 a chopped onion
1 cup cooked rice
1/2 cup frozen peas
1 egg, lightly beaten
3 mushrooms, sliced
Sauce: soya sauce, mirin, sesame oil
Toasted sesame seeds and chopped corriander to garnish
Begin by making an omelette with the egg. Cook it lightly in a small pan/bottom of a wok and once it's done, put it onto a board and shred into ribbons. Then fry the onion in a wok and add the other ingredients. Fry till the rice is thoroughly reheated and the other ingredients are cooked. Add the soya sauce, mirin and sesame oil after a few mins. Top with the sesame seeds and chopped corriander and scoff.
Friday, 1 January 2010
Watercress, Apple and Stilton Salad
This was our starter for Christmas Day. And so nice was it that I had it for my supper on Xmas day too!
To serve 4 people as a starter you need:
1 large pack of watercress (preferably organic) washed and drained
1 apple, julienned
100g crumbled stilton
handful walnut halves
1 tsp french mustard
2 tbsp walnut oil
2 tbsp light olive oil
2 tbsp white wine vinager
salt and pepper
Scatter the leaves on the plate and then scatter over the cheese and walnuts. Drizzle over some dressing on each plate and scoff. Simple yet light and delicious at the same time.
To serve 4 people as a starter you need:
1 large pack of watercress (preferably organic) washed and drained
1 apple, julienned
100g crumbled stilton
handful walnut halves
1 tsp french mustard
2 tbsp walnut oil
2 tbsp light olive oil
2 tbsp white wine vinager
salt and pepper
Scatter the leaves on the plate and then scatter over the cheese and walnuts. Drizzle over some dressing on each plate and scoff. Simple yet light and delicious at the same time.
Stilton & Onion/Cranberry & Cambozola Breads with Apple, Date and Nut Salad
Leftovers, Leftovers (cheese and salad in this case). What to do with all those pesky leftovers? I am determined not to toss too many of them this year, so am trying to be inventive. Today's lunch was toasted stilton and onion breads, cambozola and cranberry sauce breads served with an apple, date and nut salad and celmentine & chilli dressing. Quantities are approximate and can be varied depending on what you have left.
For the breads:
Slice a day old baguette into thin rounds and then top with stilton or cambozola as below
Stilton: mash/whizz stilton with a couple of tbsp of milk until smooth. Spread on to the sliced baguettes and then top with a tsp of onion relish.
Cambozola: spread cranberry sauce onto the bread and then top with a slice of cheese
Bake the breads in the oven for 15-20 mins until melted and warmed.
For the salad you need:
Salad leaves (I used a rocket salad mix)
An apple, juilienned
4 dates, thinly sliced
a handful of mixed nuts (unsalted)
1 generous tbsp of chilli jam
juice of 2 clementines
a good glug of olive oil (3 tbsp or so)
salt and pepper
Mix up all the salad ingredients apart from the leaves in a bowl and stir thoroughly to combine and to break up the sticky slivers of date. Place the leaves on a plate and then top with a stack of the dressed fruits in their sticky sauce. Place the warm breads in each corner and devour. Leftovers never tasted so good!!
For the breads:
Slice a day old baguette into thin rounds and then top with stilton or cambozola as below
Stilton: mash/whizz stilton with a couple of tbsp of milk until smooth. Spread on to the sliced baguettes and then top with a tsp of onion relish.
Cambozola: spread cranberry sauce onto the bread and then top with a slice of cheese
Bake the breads in the oven for 15-20 mins until melted and warmed.
For the salad you need:
Salad leaves (I used a rocket salad mix)
An apple, juilienned
4 dates, thinly sliced
a handful of mixed nuts (unsalted)
1 generous tbsp of chilli jam
juice of 2 clementines
a good glug of olive oil (3 tbsp or so)
salt and pepper
Mix up all the salad ingredients apart from the leaves in a bowl and stir thoroughly to combine and to break up the sticky slivers of date. Place the leaves on a plate and then top with a stack of the dressed fruits in their sticky sauce. Place the warm breads in each corner and devour. Leftovers never tasted so good!!
Christmas Food Reflections
Having never hosted a 'proper' Christmas I thought it would be a good idea to review what went well so I can mosey on back to this post next year and see what I don't want to do again!
The highs
Delia's Cheese and Onion Sausage Rolls. Yum yum indeed and everyone enjoyed them
Home made mince pies with with homemade mince meat
The Christmas cake was pronounced a success by all who tried it. I've got a little bit left but to be honest am all Xmassed out now and don't fancy eating it. Maybe next week once I am back at work...
The big meal itself went well. I served a delicious watercress, apple and stilton salad with a walnut dressing. Those who didn't want it were given smoked salmon with lemon and brown bread and butter. The main course was scoffed and I was pleased to be able to fit everything in to the oven. Using the steamer for the veggies was a good idea as it left more space on top. I also steamed the pudding early and left it in the pan to stay warm whilst we ate the first two courses.
The pudding was not a success! I think the taste/smell from the pudding basin had somehow leached into it and it tasted strange :( The texture was lovely - really light and had it not been tainted with odour of plastic I am sure it would have been great. But it wasn't! I'll try making xmas pud again next year but will use a ceramic basin instead of a plastic one in the hope that it won't taste the same. I'll also tweak the recipe a bit and use darker sugar as the pudding itself was very light and I think it would need to be moister. Setting indoor fireworks off on it pleased the children (and inner child!) as did pouring flaming brandy over the top after the fireworks!
My trifle didn't work very well either. I'd gone upmarket and used no jelly as I couldn't find any veggie jelly crystals. I'd also used nice custard rather than the more gelatinous ambrosia which meant the cream sank into it too much. The cream, whilst lovely and airy the first day I whipped it, also sank so the result was very watery by the time we ate it. It tasted OK but didn't have the right trifle consistency imho.
Delia's Chocolate Truffle Torte was a pig to make but tasted lovely and was a success with everyone who had some. I'll definitely make it again but will leave out the liquid glucose as it didn't seem to do anything to the texture and just left me with a shiney oozy mess of chocolate before I mixed it with the whipped cream.
As always we're left with far too many leftovers, mainly in the cheese and cream department. Am off to google for some recipes to use up the leftovers now starting with stilton...
Happy New Year!
The highs
Delia's Cheese and Onion Sausage Rolls. Yum yum indeed and everyone enjoyed them
Home made mince pies with with homemade mince meat
The Christmas cake was pronounced a success by all who tried it. I've got a little bit left but to be honest am all Xmassed out now and don't fancy eating it. Maybe next week once I am back at work...
The big meal itself went well. I served a delicious watercress, apple and stilton salad with a walnut dressing. Those who didn't want it were given smoked salmon with lemon and brown bread and butter. The main course was scoffed and I was pleased to be able to fit everything in to the oven. Using the steamer for the veggies was a good idea as it left more space on top. I also steamed the pudding early and left it in the pan to stay warm whilst we ate the first two courses.
The pudding was not a success! I think the taste/smell from the pudding basin had somehow leached into it and it tasted strange :( The texture was lovely - really light and had it not been tainted with odour of plastic I am sure it would have been great. But it wasn't! I'll try making xmas pud again next year but will use a ceramic basin instead of a plastic one in the hope that it won't taste the same. I'll also tweak the recipe a bit and use darker sugar as the pudding itself was very light and I think it would need to be moister. Setting indoor fireworks off on it pleased the children (and inner child!) as did pouring flaming brandy over the top after the fireworks!
My trifle didn't work very well either. I'd gone upmarket and used no jelly as I couldn't find any veggie jelly crystals. I'd also used nice custard rather than the more gelatinous ambrosia which meant the cream sank into it too much. The cream, whilst lovely and airy the first day I whipped it, also sank so the result was very watery by the time we ate it. It tasted OK but didn't have the right trifle consistency imho.
Delia's Chocolate Truffle Torte was a pig to make but tasted lovely and was a success with everyone who had some. I'll definitely make it again but will leave out the liquid glucose as it didn't seem to do anything to the texture and just left me with a shiney oozy mess of chocolate before I mixed it with the whipped cream.
As always we're left with far too many leftovers, mainly in the cheese and cream department. Am off to google for some recipes to use up the leftovers now starting with stilton...
Happy New Year!
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