Sweet and Dark Dipping Sauce (v)

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

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

Combine everything together and use liberally :)

Vegetable Spring Rolls (v)

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

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

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

Cheesy Leek and Potato Pie

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

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

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

Cheesy Leek and Potato Pasties

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

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

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

Pecan Pie

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

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

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

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

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

Moroccan Spiced Vegetables with Bulghar Wheat and Haloumi (v)

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

Serves 4 people

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

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

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

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

Serve, scoff and enjoy :)

Lemon and Lime Syllabub

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

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

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

Sweet Onion Tart with Goats Cheese and Courgette

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

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

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

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

Baked Mushrooms with Stilton

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

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

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

Pea and Saffron Risotto

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

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

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

Quick Cherry Sauce (v)

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

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

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

Roasted Vegetable Pasta (v)

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

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

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

Pear and Raspberry Cake

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

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

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

Plum, Nectarine and Almond Tart

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

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

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

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

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

Meal Plans for Next Week

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

Next week the menu is:

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

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

Japanese Aubergines (v)

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

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

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

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

Courgette Pasta (v)

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

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

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

Leek and Roquefort Pizza Bread

I am not sure I want to eat this any time soon as I overdosed on cheese, especially Roquefort, in France. But it looks like a lovely recipe. And my cheese ban will soon be over as I can’t resist the soft, salty, creaminess of Roquefort for long! This is another @riverfordveg recipe.

Dough:
300g bread flour
7g sachet yeast
1 tsp salt
180ml warm water
1.5 tbsp olive oil

Topping:
3-4 tbsp olive oil
1 garlic clove
1 green chilli, halved
25g butter
2 small leeks, sliced
30g parmesan
100g grated mozzarella
2 tbsp each of finely chopped parsley and oregano
60g Roquefort or other blue cheese, crumbled

Begin by infusing the oil with the chilli and garlic. Then make the dough. Add the yeast and salt to the flour and then add the oil. Add enough warm water to make a soft dough and knead lightly for 10 mins or so. Leave to prove for about an hour then knock back and divide in to four.

Meanwhile cook the leeks in the butter for about 10 mins. Pre-heat the oven and stretch the dough out on to two baking sheets/pizza stones. Brush with the infused oil and scatter the herbs over the surface. Add the leeks and then finish with the cheeses. Bake for 12-14 mins till golden and then scoff.

Spanish Crisp Cauliflower (v)

I wanted to have some tapas in France but Lex and Neil wanted galettes and crepes. So I lost out. But I will be recreating what I would have had by making this dish! This is also an @riverfordveg recipe.

For 2 people as a snack/starter you need:
½ cauli, broken in to florets
2 tbsp gram flour
1 tsp paprika
oil for deep frying
2 tsp red wine vinegar
1 tbsp capers, squeezed dry and then chopped
1 tbsp parsley, chopped

Blanch the florets till just tender then drain. Whilst still hot season with the flour and paprika.

Deep fry for 1-2 mins till golden (do this in batches) and then drasin. Serve sprinkled with the vinegar, capers and parsley.

Griddled Vegetable Salad with Beans and Basil (v)

This is an @riverfordveg recipe from field kitchen

For 6 people you need:
1 tin drained cannellini beans
3 tbsp olive oil
4 large courgettes, cut into ribbons (about 5mm thick)
250g cherry tomatoes, cut in half

Dressing:
Bunch fresh basil
½ clove garlic
100ml olive oil
salt and pepper

Begin by making the dressing – place everything in a blender and blitz- and dousing the beans in it. Toss the courgettes in the olive oil and then griddle till slightly charred and lightly softened. Mix everything with the beans and dressing and serve warm with crusty bread. Heaven!

Little Tortillas with Pisto

Another @deliciousmag recipe from their August edition…

For 4-6 people you need:
500ml sunflower oil
750g waxy potatoes, sliced lengthways
8 large eggs, lightly beaten
2 tbsp olive oil

75ml olive oil
1 large aubergine cut into 2cm dice
1 large onion, diced
1 green pepper, diced
3 courgettes, diced
3 tomatoes, deseeded and chopped
3 large garlic cloves, chopped

Make the pisto by heating the olive oil in a pan with a lid. Cook the onion for about 10 mins and then add the aubergine. Cook for 10 mins then add the pepper. Cook for another 10 mins. Add the courgettes and tomatoes and garlic and season with salt. Cook for about an hour, covered, over a very low heat.

Heat the sunflower oil in a different pan and cook the potatoes till tender. Drain. Add the potatoes to the eggs and mix lightly. Pour into a non stick pan and cook gently. Leave to cool slightly once cooked. Cut into wedges and serve with the pisto. Lovely as part of a tapas feast.

Chilli Tofu and Alfafa Wraps (v)

This is one of those disgustingly healthy quick lunches that makes you feel very virtuous :)

For 2 portions you need:
1 pack smoked and marinated tofu, cut into strips
4 large outer leaves from a chinese leaf or cos lettuce
1 large cup alfafa
1 cup leftover stirfried veggies in chilli sauce
splash soya sauce
fresh corriander

Lay the tofu in the leaf then add the vegetables, corriander and alfafa. Add a dash of soya sauce and scoff.

Lentil and Swede Shepherd's Pie (v)

This is a lovely, rich and tasty vegan version of the classic Shepherd's pie.

For 6-8 portions you need:
1/2 cup each of green, brown and puy lentils
3/4 cup red lentils
1/2 swede, diced into bite sized chunks
glass red wine
1 tbsp dried oregano
splash mushroom ketchup
splash soya sauce
about 1 litre dark stock (I use vecon)
pepper
2 onions, finely chopped
3-4 cloves garlic, crushed
mashed potato

Begin by sauteeing the onion and swede in a little oil for about 10mins. Add the garlic and lentils and then add just enough stock to cover the lentils and swede. Add the wine, soya sauce, mushroom ketchup and oregano and season with pepper. Bring to the boil and then reduce to a simmer. Cook for about 30-45 mins till the swede and lentils are tender. Taste and adjust the seasoning.

Place into an ovenproof dish and top with mashed potato. Bake for about 40 mins till bubbling and serve with carrots and broccoli.

Mediterranean Gnocchi Bake

Another @deliciousmag August edition recipe…

For 2 people you need:
400g mixed veg e.g. peppers, courgettes, onions, tomatoes
350g pack fresh gnocchi
1 tub four cheese sauce
small bunch fresh oregano, leaves picked
8 sunblush tomatoes

Roast the veggies in some olive oil with half the oregano. Cook the gnocchi and drain. Mix them together with the cheese sauce. Scatter over the sunblush tomatoes and the remaining oregano and bake in the oven for 20 mins till bubbling.

Turkish Menemen with Sumac Yogurt

Yet another @deliciousmag recipe from their August edition… This is a lovely brunch dish. I love brunch…

For 4 portions you need:
2 tbsp olive oil
1 tsp fennel seeds
½ tsp each of cumin seeds, mustard seeds and chilli flakes
1 inch piece of ginger, grated
1 red onion, finely chopped
2 garlic cloves, chopped
1 large red pepper, chopped
400g tinned tomatoes (or about 8 plum toms) diced
4 medium eggs
small bunch flat leaf parsley, chopped

25ml olive oil
½ tsp sumac
1 clove garlic, crushed
100g yogurt
Squeeze lemon juice

Sautee the spices till they pop then add the ginger, onion and garlic. Fry till softened then add the tomatoes and pepper and a couple of tbsp water. Cook gently for 10 mins or so. Season.

Meanwhile make the sumac yogurt – mix everything together adding lemon juice and seasoning to taste.

Make 4 hollows in the veg mix and crack in the eggs. Cook gently till done. Drizzle with some more oil and scatter over the parsley. Serve with flatbread.

Tofu and Green Vegetable Stir Fry (v)

A quick, easy and very very non french dinner to welcome us home :)

For 3 people you need:

1 cup rice, cooked
1 pack stirfry veggies (I used M&S tender veg stir fry)
1 pack tenderstem broccoli, stems sliced, heads left whole
1 packet marinated tofu
1 jar wagamama teryaki sauce
1 onion, sliced

Boil the rice. Meanwhile stirfry the onion and broccoli stems in a little oil for 4-5 mins. Add everything else and cover with a lid to steam the veggies. Serve with the rice. Sigh with contentment that you are no longer confined to cheese, cheese, more cheese and eggs :)

Mango Fool

This works well with canned lychees too. This is another recipe from @deliciousmag August edition.

For 4 portions you need:
400g mango, diced
Grated zest and juice of ½ lime
150ml double cream
2 tsp light brown soft sugar
50ml greek yogurt
1 tbsp toasted desseciated coconut
Coconut biscuits to serve

Blitz the mango and lime juice till smooth. Whip the cream, sugar and yogurt together till thickened. Stir through half the mango mixture. Fold in the rest to make a rippled effect.

Serve in glasses topped with the coconut and with a biscuit on the side.

Quick Thai Salad (v)

A healthy and deliciously quick salad perfect for lunch or as a side to a Thai themed meal. This is from @deliciousmag August edition.


For 2 portions you need:
125g beansprouts
½ cucumber sliced in to think batons
3 spring onions, finely shredded
1 small red chilli, deseeded and sliced into thin strips
Small handful fresh mint leaves
Small handful fresh basil leaves
1 tbsp light soya sauce
1 tbsp lime juice
1 tsp caster sugar
50g unsalted roasted peanuts, roughly chopped
large handful coriander, roughly chopped

Mix everything together and scoff.

Courgette, Onion and Cheddar Tart

I love quiche and its many varied fillings. This recipe comes from the August edition of @deliciousmag

For 4-6 portions you need:
400g shortcrust pastry made from 300g flour and 150g butter (use any leftovers for jam tarts!)
2 medium courgettes
1 tbsp olive oil
knob butter
1 large onion, finely chopped
2 large cloves garlic, crushed
small bunch fresh thyme, leaves picked off
150ml double cream
1 large egg plus 2 egg yolks
150g mature cheddar, coarsely grated

Begin by lining a quiche tin with the pastry. Prick all over and leave to rest for 30 mins. Then bake blind for 15 mins or so. Brush some of the beaten leftover egg white on to the base and continue to bake till it is set and sealed. Leave to cool.

Meanwhile grate the courgettes in to a sieve, sprinkle with a little salt and leave to drain for 5-10 mins. Sautee the onion and garlic in the butter and oil. Squeeze out the courgettes and add to the pan, increasing the heat.

Mix the cream, egg, yolks and cheese in a jug. Season and add the thyme. Spoon the vegetables over the base of the tin and then pour over the egg and cream mix. Bake in a moderate oven for about 25 mins. Serve with a green salad. Yum!

Baked Polenta with Griddled Summer Vegetables (v)

A lovely light lunch dish (omit the parmesan for a vegan version). This is from @deliciousmag August edition.

For 4 portions you need:
800ml vegetable stock
200g quick cook polenta
100g finely grated parmesan (use dark stock instead if making it vegan)
100g asparagus tips
1 large courgette, peeled in to ribbons
150g cherry tomatoes
2 tbsp olive oil
2 cloves garlic, crushed
120g roasted red peppers (either do your own or use a jar), sliced
Squeeze of lemon juice
Large handful of rocket leaves

Bring the stock to the boil in a large pan and then slowly add the polenta, whisking all the time till it thickens. Season well and add the parmesan. Pour into a lined baking tin (e.g. swiss roll tin) and leave to set for 5 mins then bake at 180 degrees for about 20 mins.

Meanwhile griddle the veggies on batches. Mix with the lemon juice and season well.

Serve the polenta dressed with rocket and the griddled veggies on the top. Sophistocated but easy ☺

Pottage aux Legumes et Pois Chiches (v)

A simple but filling soup.

For 4-6 portions you need:
2 leeks, sliced
1 onion, chopped
4 carrots, sliced
2 turnips, diced
3 cloves garlic, sliced
4-6 salad potatoes, diced
1 tin chick peas, drained
1.5 litres vegetable stock
Crusty bread to serve.

Sautee all the veggies in a little olive oil for 10 mins or so. Add the stock and chickpeas and bring to the boil. Simmer for 10 mins till tender and serve.

Salad au Chevre Chaud

This is a classic French salad and one I almost always go for when en france.

For 2 portions you need:
1 medium chevre log, cut into 6 slices
6 slices baguette, cut reasonably thinly
green salad
French vinaigrette
Salt and pepper
A little chilli oil

Place the cheese onto the baguette slices and season with pepper and chilli oil. Grill till browned and starting to melt. Serve on a bed of dressed green salad. Simples.