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.
Sunday, 28 March 2010
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.
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.
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.
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!
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.
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.
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.
Sunday, 21 March 2010
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.
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.
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.
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!
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!
Saturday, 20 March 2010
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.
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!
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.
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.
Wednesday, 17 March 2010
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.
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.
Sunday, 14 March 2010
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.
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 :)
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!
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.
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.
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.
Saturday, 13 March 2010
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.
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!
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.
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.
Friday, 12 March 2010
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.
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.
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.
Saturday, 6 March 2010
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.
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.
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
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
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
Friday, 5 March 2010
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.
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.
Thursday, 4 March 2010
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.
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.
Tuesday, 2 March 2010
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.
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.
Monday, 1 March 2010
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.
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.
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