Spanish Omelette

There are endless variations on the plain and humble omelette and this is about as authentically Spanish as, well I'm not sure. Nothing Spanish that's for sure.. But it's tasty and a good way to use up leftovers/frozen veg.

For 3-4 people you need:
6 eggs, lightly beaten
1 onion, diced
1 red and 1 yellow pepper, diced
1 courgette, diced
1 tin sweetcorn/1/4 cup frozen corn
1/3 cup frozen peas
1/2 cup grated cheddar
1 tomato, sliced
1/2 cup mushrooms, sliced
salt and pepper
oil

Begin by sauteeing the onion in the oil for a few mins, then add everything else aside from the eggs, cheese and tomatoes. Cook for 2-3 mins. Season the eggs, then add the cheese to the eggs and put this into the pan. and move everything about a bit to ensure even distribution. Cook on a low heat till the bottom is done. At this point you have a choice. You can either put it under the grill to cook the top (add the sliced toms at this point and maybe a touch more cheese) or you can put it in the oven to finish it or you can be brave and invert it on a plate and slide it back into the pan or you can transfer it to a glass dish and nuke it in the microwave. Whatever you decide to do, the omelette needs to be fully cooked. You can then either eat it hot or room temp or cold.

Traditional Omelette

As in cooked in the poncy way i.e. by pulling in the egg from the outside of the pan into the middle and then adding the filling before folding into three on to the plate and serving gooey in the middle...

For one person you need:
2-3 eggs
1/2 cup grated cheese
1/2 chopped onion
1 knob butter
1 tbsp oil

Begin by sauteeing the onion in the oil and butter till lightly browned. Turn on to a plate. Beat the eggs and add a touch more butter to the pan. Pour the eggs in to the pan and gently pull the outsides into the middle, shaking the pan to help it settle again. Keep going until there is no obvious wet egg and then add the onion and cheese into the omelette. Cook for a few moments longer and then fold onto a plate to finish with a neat shape. Enjoy and feel ultra poncy and posh dahling.

Eggy Bread/French Toast

A cupboard staple for breakfast or supper usually. I like it sweet with cinnamon and maple syrup. N likes it savoury with ketchup. Lex likes two slices with one of each!

For one person you need:
1 egg, lightly beaten in a shallow dish
1 slice bread
small knob butter
1 tsp veggie oil
whatever you fancy to serve with it e.g. 1/2 tsp ground cinnamon and 1 tbsp maple syrup

Begin by placing the bread in the egg. Allow to soak for a few mins on one side before turning over and letting the remaining eggs soak in to the other side. Heat a frying pan and melt the butter/oil till the butter froths. Add the soaked bread and any remaining egg and cook over a moderate heat till it puffs up and is lightly golden brown. Flip over and cook the other side. Serve hot :)

Lentil and Vegetable Stew (v)

My FIL made this for us tonight and it was delicious, if a tad out of kilter with the seasons! Even Lex had two bowlfulls!

For 6 portions you need:
1 swede, cut into bite sized chunks
2 parsnips, ditto
3 carrots, ditto
2 leeks, ditto
1 onion, diced
2 cloves garlic, crushed
1 cup red lentils
1/3 cup green lentils
250g mushrooms
1.5 litres veggie stock

Begin by sauteeing the onion, garlic and leek in a little olive oil. Then add everything else aside from the mushrooms. Bring to the boil and simmer for 20 mins or so until the green lentil are cooked. Meanwhile sautee the mushrooms and then add to the stew once everything is cooked. Serve with plenty of fresh crusty bread. Yum.

Chargrilled Mango with Lime Syrup (v)

This is a fabulous way to end an exotic meal. It's light and cleansing but sweet enough to make you feel like you have had pudding. The syrup is an Antony Worrall Thompson recipe.

For 4 portions you need:
2-3 large, slightly under ripe mangoes
225g caster sugar
8 green cardamom pods, seeds removed and crushed
150ml water
juice 2 limes
2 tbsp grated/pared lime zest or to taste

Make the syrup up in plenty of time to allow the flavours to infuse, and also because the mango takes hardly any time at all to chargrill! Heat the water and sugar with 1 tbsp lime zest over a gentle heat. Allow the sugar to dissolve and then bring to the boil. Simmer for 2-3 mins and then remove from the heat. Fish out the used lime zest and replace with the remaining tbsp zest. Add the juice and leave to infuse.

Peel the mangoes and then cut into wedges. Heat a chargrill pan (or place on the BBQ) and cook for a few mins on each side till browned. Serve with the syrup drizzled over. Heaven!

Roasted Peppers (v)

I had a few peppers that needed to be used up and Lex said he wanted to try them roasted. So I obliged.

For each pepper, cut in half and deseed. Drizzle over some olive oil and add a crushed clove garlic between each pair of pepper halves. Season with salt and pepper and then roast in a hot oven for about 30 mins. Once cooked, drizzle over a little balsamic vinegar and serve warm with plenty of crusty bread to mop up the juices.

Spicy Hairy Hippy Salad (v)

A far too good for you dish but one that actually has some taste too..!

For each portion use a combo of:
carrot batons
bean sprouts
shredded chinese leaf
raw cauli and brocolli florets
spring onions
cucumber
courgette
chopped corriander leaves
white cabbage
red cabbage
alfafa sprouts
sprouted lentils and chick peas
handful red skinned peanuts

Dress the veggies with a dressing made from 1 spoon crunchy peanut butter, 2 spoons sweet chilli sauce, small spoonful soya sauce and same amount of white wine vinager/Chinese vinegar. Feel a healthy glow from within after consuming :)

Bangers and Mash (v)

I love traditional English food, and this is a fab meal for those who want to enjoy all the tradition with none of the slaughter.

For 4 portions you need:
1 pack vegan sausages (we usually have Linda McCartney)
3 baking potatoes, peeled and cut into chunks
2 carrots, peeled and sliced
1 cauli, cut into florets
1 head broccoli, cut into florets
2 tbsp vegan marg
100ml soya milk
1/2 pint vegan gravy
salt and pepper

Begin by boiling the potatoes until tender. Drain and mash with the vegan marg and milk. Season to taste. Meanwhile roast the sausages till done and steam the veggies. Make up the gravy. Serve with mustard or cranberry sauce and sigh with contentment when stuffed full.

Italian Sandwich

Italian cos it contains the holy combo of mozz, pesto and toms. Yum.

For two hungry people you need:
1 ball mozz
1 ripe tomato
2 tbsp pesto
2 ciabatta rolls

Cut the bread in half and spread with pesto. Lay slices of tomato and mozz on one slice. If you're feeling daring add some thinly sliced red onion too. Scoff.

Proper Pad Thai

As opposed to an earlier recipe I have blogged which cheats by using a jar of pad thai sauce.

For 2-3 portions you need:
4 eggs, lightly beaten
1 tbsp oil
3 bundles thick rice noodles (or udon/soba ones work well too)
3 cups mixed green veggies e.g. kale, chinese leaf, leeks etc
1/4 cup tamarind paste
1/4 cup sweet chilli sauce
1/4 cup light soya sauce
1 cup grated carrot
1 cup beansprouts
1/2 cup roasted peanuts, roughly chopped
4 spring onions, finely sliced
large handful coriander, roughly chopped

Begin by cooking/soaking the noodles according to the pack instructions. Lightly scramble the eggs in a wok. Remove and leave to one side. Stir fry the veggies, add the noodles, eggs and everything else aside from the peanuts, spring onions and coriander. Cook for a few mins and then serve on plates garnished with the peanuts, onions and coriander.

Flan

Another Nigella Express recipe, and one that I make on a regular basis.

For 8-10 people you need:
150g vanilla sugar
1 x 340g tin evaporate milk
1 x 397g tin sweetened condensed milk
3 eggs
1 tsp vanilla bean paste
1 tsp vanilla extract

Place the sugar in a pan and leave to melt, very gently. Once it's liquid, bring to the boil and caramelize until the colour of maple syrup. Pour in to the bottom of a baking dish. Meanwhile mix together everything else. Strain in to the baking dish and place in a bain marie. Bake at 170 degrees for 40 mins or so. Leave to cool and then chill overnight.

Cashew Patties (v)

A definite hairy lentil knitting burger this one but don't let that put you off :)

50g wheat berries soaked overnight (have NO clue what these are so used 50g quinoa instead)
100g finely ground cashews (any nut will do)
25g sunflower seeds
2 tbsp oil
100g finely grated carrots
1 tbsp chopped parsely
2-3 tbsp dark stock (e.g. marmite)
dash of soya sauce
salt and pepper
100g fine oatmeal (I just used value porridge oats)

Cook quinoa/wheat berries till done then drain.

Mix together everything and bind with enough stock to make it moist (you might not need any tbh). Then shape into burgers bake them in the oven for about 30 mins. Yummy.

Japanese Omelette

This is perfect at any time of the day, but I particularly like it for breakfast...

For one greedy person you need:
2 eggs, beaten
1 tbsp soya sauce
1 tsp sesame oil
3 spring onions, sliced
large handful coriander, chopped
3 mushrooms, sliced
1 tsp mirin
1 tbsp sesame seeds, lightly toasted

Begin by sauteeing the mushrooms in a non stick omelette pan for 4-5 mins till lightly golden. Remove and leave on a plate. Pour the eggs into the pan and cook. Flip over and cook the other side. Turn the omelette out on to a plate, scatter over the mushrooms, spring onions, coriander and drizzle over the soya sauce, mirin and sesame oil. Finish with a scattering of toasted sesame seeds.

Nasai Goreng (v)

aka Fried Rice. This is a cheat recipe as it uses a jar of Nasai Goreng paste. But it was lovely :)

For 4 portions you need:
1 onion, diced
1/2 cup frozen peas
1 red pepper, chopped
200g rice, cooked
2/3 jar Nasai Goreng paste (I got mine from Tescraps)
4 eggs, cooked in to 2 omelettes and cut into strips (use a packet of marinated tofu if vegan)
2 tbsp oil

Begin by cooking the omelettes if using eggs. Then in a wok heat the oil and fry the onion for a few mins. Add the paste and cook out. Add everything else, aside from the cooked egg or tofu, and stirfry for 5 or so mins to reheat the rice and cook the peas. Add the egg/tofu and heat for 1-2 mins before serving, adding some chopped coriander if you fancy. This is also nice cold the next day for lunch.

Nigella's Chocolate Chip Cookies

These cookies are ridiculous. Ridiculous as in delicious. And ridiculous as in calorific. But did I say delicious? Cos they are, and they freeze well too so are a good one to make in advance and freeze for lunch boxes during the week...

The recipe is taken from Nigella Express.
125g dark chocolate
150g plain flour
30g cocoa, sifted
1 tsp bicarbonate of soda
125g butter, softened
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg
350g chocolate chips (I like to use a mix of plain, milk and white)

Begin by creaming together the butter and sugars. Add the flour, cocoa, bicarb and vanilla along with the egg. Fold in the chocolate chips and mix well. Pull off small pieces, about the size of a walnut, roll in to a ball and place on lined baking sheet. Flatten slightly. You can usually get 6-9 on each sheet.

Bake at 160 degrees for about 10 mins. Leave to cool slightly before moving to a cooling rack. Scoff whilst warm or else leave to cool completely before stacking into a freezer bag and freezing.

French Dressing (v)

Although to be fair, this is not known as french dressing in France, but vinaigrette. But I like to call it french dressing so french dressing it is :)

For enough to dress 6-8 portions of salad you need:
1 generous tsp of french mustard, a nice smooth dijon is my fave
4 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper
1 clove garlic, crushed

Mix everything together to form an emulsion and use as desired :) Simples. There are endless variations, but this is my default version to avoid those disgusting, insipid, water laden shop bottles of gloopy gunk... (can you tell I brought one at the weekend as we were sans my store cupboard in the new house. Never again I tell you. Never.)

Vegetable Rice with Fennel and Smoked Paprika (v)

This was a dinner of two halves; me and N enjoyed it whilst Lex declared it horrible. He did at least eat the carrots and broccoli but wouldn't touch the rice... Moral of that story? L does not like smoked paprika!

For 4 portions you need:
50ml sweet sherry
50ml brandy
1/2 tsp smoked paprika
1 tsp fennel seeds
2 tbsp olive oil
2 onions, diced
3 cloves garlic, crushed
1 head broccoli, cut into smallish florets
3 tomatoes, skinned and chopped into small pieces
2 carrots, sliced
1 yellow pepper, diced
250g paella rice
600ml stock
salt and pepper
lemon wedges, to serve
4 tbsp flaked almonds

Find your paella pan. Begin by sauteeing the onion and carrots in the olive oil. Keep the lid on to retain the steam. After about 10 mins add the smoked paprika, fennel seeds, broccoli and garlic. Sautee for another 2-3 mins. Then add the sherry and brandy, turn the heat up high and reduce the liquid by about half. Add the rice, stock, pepper and tomatoes. Bring to the boil then simmer with a lid on for about 15 mins. Stir frequently to stop it from sticking. Check the rice and cook for a few mins more if not quite done. Season to taste and serve scattered with the almonds and with a lemon wedge on the side. Yummy.

Teryaki Tofu with Glazed Vegetables and Rice (v)

After my yukky tummy earlier in the week I found what I really wanted to eat was something clean, vegan and with Asian flavours. And this is a favourite recipe that hit the spot luckily.

For 3 hungry people you need:
1 block tofu
1/2 cup soya sauce (I used tamari)
1/2 cup mirin
1/2 cup dry sherry/sake
1 tbsp sugar
2 cloves garlic, crushed
1 carrot, sliced
1/2 chinese leaf, shredded
1/4 cup water
2 tsp cornflour

Begin by preparing the tofu. Slice in to three, and then slice each piece in half. Place in a large flat pan with the soya sauce, mirin, sherry and sugar. Heat to dissolve the sugar, bring to the boil and then poach the tofu for 10 mins, turning halfway. Take out the tofu and place on a baking sheet. Roast in the oven at 180 degrees for about 15 mins till it's glazed and starting to turn sticky.

Meanwhile poach the carrots and garlic in the remaining sauce. Once the carrots are tender, mix the cornflour with the water and add to the pan. Heat to thicken the sauce and then add the chinese leaf. Heat until the leaf is lightly wilted then serve on a bed of brown rice with the tofu on the side. A perfect, zen like meal :)

Leftover Roast Dinner Soup (v)

This is a cinch to make and tastes lovely. All you need to do is make extra of the veggies and potatoes, lob them into a pan with some stock and blitz. See, told you it was easy.

For 4 or so portions you need:
Leftover veggies (I used roast spuds, cauli, broccoli and carrots)
1 onion, diced
2 tbsp oil
1 litre vegetable stock

Begin by sauteeing the onion in the oil for about 5 mins. Then add the veggies and stock. Bring to the boil, cook out for 2-3 mins to heat everything through, then blitz to a smooth puree with a stick blender. Add some more stock/soya milk if it's too thick. Serve with nutritional yeast. Feel frugal.

Proper English Trifle

Proper as in it has custard and cream and jelly and cake and fruit and sherry. Lots and lots of sherry :)

For 10-12 portions you need:
1 pack trifle sponges (or left over cake, or sliced up swiss roll)
1 pack veggie jelly crystals
2 cans fruit (I used black currants and raspberries)
1 carton custard
1 large pot double cream
handful flaked almonds
4 tbsp sherry

Begin by placing the trifle sponges in the bottom of a glass bowl and pouring over the drained fruit (reserve a little of the juice) and the sherry. Make up the jelly and pour over the fruit and sherry soaked sponges. Leave to set. Once set, add the custard layer. Whip the cream to soft peaks and layer on to the custard. Top with flaked almonds and play Rule Britannia...

Redcurrant Jelly

I have never made jelly before. Well, not the type you bottle and keep that is. I have a jelly bag, purchased some time ago and then lost in the loft! But the decluttering for the move found it, and our red currant bushes have gone into overdrive this year so we attempted our first ever batch of red currant jelly a la River Cottage.

For 2 (yes TWO!!) small jars you need:
800g redcurrants
400ml water

Pick over the redcurrants and wash them. Place in a pan with the water and slowly bring to the boil. Simmer for about 45 mins till the juices have run out and then strain through a jelly bag for about 3-4 hours. Reboil the currants with another 400ml water and repeat the straining.

For every 600ml juice, add 450g preserving sugar. Place the strained juice in a preserving pan and bring to the boil. Add the sugar, stirring to dissolve. Once it's all dissolved boil RAPIDLY for about 8 mins and then pour into sterilised jars. Weep that you only managed to get 2 and a bit jars worth of jelly from all that effort...

Jamaican Ginger Cake

@HallyMk1 tweeted that he was making Jamaican Ginger #cake earlier today. What a jolly fine idea I thought to myself. And promptly made some too.

For 2 lovely loaves you need:
175 g butter
175 g soft brown sugar
175 g golden syrup
200 ml milk
2 eggs, whisked
325 g self-raising flour
2 tsp ground ginger
1½ tsp bicarbonate of soda

Melt the butter, syrup and sugar together. Mix in the milk and then add the flour, eggs, bicarb and ginger. Turn into lined loaf tins and bake at 150 degrees for about 90 mins. You may need to cover the top of the cake with paper after the first hour. This cake improves with keeping. Assuming you can keep it that is...

Summer Pudding (v)

Well it *is* officially summer so it would be rude not to wouldn't it... And I am feeling extra smug cos all the fruit came from our garden *polishes halo*

This is basically St Delia's recipe :)

For 6-8 portions you need:
225 g redcurrants
110 g blackcurrants
450 g raspberries
150 g vanilla sugar
8 slices white bread, crusts removed and cut into strips. Save 1 slice for the lid.
1/4 cup water

Begin by placing the fruit, sugar and water in a pan and slowly bringing to the boil. Cook for no more than 3 mins or so and take off the heat.

Meanwhile line a pudding basin with cling film and then place the strips of bread, overlapping them, in the basin. Pour in the fruit and juice, reserving about 1/2 cup of the juice for later. Place the bread 'lid' on the top and fold over the clingfilm. Weight down the top and chill in the fridge for a good few hours. Serve with cream and remember the summer.

Mexican Bean Salad with Tortillas (v)

Whenever I go to a certain up market food store for a posh sarnie, I am always tempted by the mexican bean wraps. And always, always, always, without fail, they are a big disappointment: soggy, flaccid and tasteless. Bleck. This recipe on the other hand is spicy, vibrant and refreshing. My DH declared it "really nice" which is high praise indeed. You have been warned...

For 4-6 portions you need:
1 can mixed bean salad in water, drained
1 can sweetcorn, drained
1 red pepper, diced into pieces about the same size as a sweetcorn kernel
1 red onion, diced
8 radishes, diced
1/2 small bag fresh coriander, chopped
1 tsp ground cumin
1 tsp ground coriander tbsp red wine vvinegar
juice 1 lemon and 1 lime
1 chilli, finely chopped
zest 1 lime
1 avocado, chopped
2 tbsp olive oil
2 tbsp good quality cold pressed rape seed oil
salt and pepper
1 tsp sugar
1 large, beefsteak tomato, chopped

To serve:
Tortillas
Grated cheese (optional)
Tomato salsa
Sour cream (optional)

Mix all the ingredients for the salad together in a large bowl and leave to marinate for about 30 mins or so. When ready to eat, spoon the mixture into the centre of a tortilla and top with whatever you fancy (or indeed leave au natural). Fold up the tortilla and scoff, scoff, scoff. Yumsome :)

Orange and Onion Salad with Radishes (v)

Another dish from our tapas meal. A lovely light and refreshing salad to cleanse the palate of some of the stronger flavours and spices on the table...

For 4 people you need:
2 oranges, cut into segments (reserve the juice)
1 red onion, cut into rings
1/2 tsp whole cumin seeds
2 tbsp roughly chopped parsley
salt and pepper
6 radishes, sliced
Olive oil

Lay the oranges on a plate and scatter over the remaining ingredients. Season and then drizzle with about 2 tbsp good quality olive oil. Leave to marinate for a couple of hours so the flavours develop and the onion loses some of its strength.

Butterbean and Cheddar Burgers with Oats

The oats in these burgers give more than just bulk, they also add some welcome texture to the burger.

For 8 burgers you need:
1 can butterbeans, drained
1 onion, roughly chopped
1/2 cup oats (WARNING!!! you may not need this much, it depends on how sloppy the mix is so add bit by bit by bit till the right texture is reached! Or you may need some more...)
1 egg
salt and pepper
1/4 cup chopped parsley
1/2 cup grated mature cheddar
2 cloves garlic

Place the butterbeans, onion, egg and garlic in a food processor and blitz till smooth. Tip into a mixing bowl, season and add the cheese and parsley. Mix well. Add enough oats to bring the mixture together into a fairly stiff dough. Form into 8 patties and place on a lined baking sheet. Bake in a hot oven for about 20 mins, turning halfway through, till golden brown and cripsy on the outside. Serve in a burger bun with all the trimmings :)

Summer Berry Trifles

If you can call this a trifle that is. Am not sure if trifle needs sponge. But this doesn't have any in it. Just berries, custard and cream. It's quick and delicious :) It was adapted from BBC Good Food magazine's August edition (p36)

For 4 portions you need:
2 tbsp bon maman strawberry jam
juice 1 orange
1 large cup chopped mixed berries (I used strawberries, red currants, raspberries and blueberries)
1 small carton ready made custard
1/2 cup double cream, lightly whipped

Mix the jam with the OJ and then add the berries and mix gently. Whip the cream till billowy. Layer some berries in the bottom of serving glasses and then add 1/4 of the custard. Add some more berries and then finish with a dollop of cream. Serve soon after assembling or it'll meld in to a gooey, but yummy, mess.

Patas Bravas (v)

This is not an authentic recipe but it hits the spot.

For 4 servings you need:
700g new potatoes, cooked and cut into large chunks
1 onion, sliced
2 tbsp tomato puree
4 tbsp sherry
2 tsp paprika
1/2 tsp ground cumin
2 tsp chilli flakes
salt and pepper
2 tbsp red wine or sherry vinegar

Begin by sauteeing the cooked potatoes in a pan over a high heat to give them some colour. This takes about 10 mins. Add all the remaining ingredients and cook out for a further 5 mins or so. You want the potatoes covered in the sauce, but no sauce left in the pan. Serve warm or cold.

Marinated Mushrooms (v)

I fancied tapas so tapas was what we had. The following recipes are a selection of what we forged on, the remainder of the groaning table comprised of various marinated olives, and some manchego and giant beans in chilli and tomato sauce.

For 4-6 people you need:
1 onion, very finely chopped
2 tbsp tomato purée
1/2 cup sherry
1/4 cup water
2 tsp paprika
1/2 tsp ground cumin
Salt and pepper
225g mushrooms
2 cloves garlic, crushed
Olive oil

Begin by sautéing the onion in 2 tbsp olive oil for about 10 mins till soft. Add everything else, aside from the mushrooms, and bring to the boll. Reduce the heat and simmer for about 30 mins. Add the mushrooms and cook for about 5 mins before transferring to a serving dish and leaving to cool. Eat at room temperature with list of bread.

Quick Cheats Pavlovas with Summer Berries

Quick assuming you remember to defrost the fruit in advance (or you could use frozen berries) and cheats cos it uses ready made meringue nests. You could make your own meringue, but that would defeat the object of the cheating wouldn't it..!

For two portions you need:
1/2 cup double cream
1 tbsp sieved icing sugar
1/2 cup mixed summer berried, defrosted if frozen, and chopped into roughly the same size pieces if fresh
2 ready made meringue nests

Whip the cream and icing sugar till floppy. Add 3/4 of the fruit and fold in gently to create a marbled effect. Pile into the nests and top with the remaining fruit and juice. Eat.

Tomato and Onion Bruschetta with Mozzerella and Chilli

This is a tasty and simple quick lunch dish. It takes no more than 10 minutes to make, but tastes like it should have taken a lot longer.

For two portions you need:

4 slices rustic style bread
4 tbsp red pesto
1 large beefsteak tomato, chopped
1 medium red onion, diced
Fresh basil leave
1 small mozzarella ball, chopped
Olive oil
Salt and pepper
Chilli flakes
2 tbsp capers

Begin by toasting the bread on both sides. Once done, spread each slice with 1 tbsp pesto. Mix the tomato and onion with 1 tbsp olive oil and season with salt and pepper. Pile the tomatoes and onions on each slice bread and top with the mozzarella and basil. Finish with a drizzle of olive oil, some more pepper, some capers and the shredded basil leaves. Eat in the sunshine :)