This is a vegan filling for your lovingly prepared galettes.
For one person you need:
1/2 a sliced onion
2-3 sliced mushrooms
2-3 sliced cherry tomatoes
1/2 a pepper, sliced
Start by flash griddling the veggies to tenderise them a little. Once done, wipe the pan clean and lay a galette on to it. Scatter over the cooked veggies and then fold the galette into thirds before flipping over quickly and then scoffing. Bon apetit!
Sunday, 31 October 2010
Spelt Galettes (v)
Neil adores these. I think it's the only reason he tolerates going to France as it's an easy veggie dish which tastes lovely. We made ours with spelt as we couldn't get any buckwheat flour.
For about 12 galettes you need:
225g spelt flour
225g unbleached white flour
2 tsp salt
500ml soya milk
500ml water
Mix everything, bar the water, together. Leave to rest for an hour or so and then add the water to get the batter to the consistency of single cream. These are tricky, tricky buggers to cook so it will take some practice, but make them as you would crepes/pancakes and take extra care when flipping them over. I found a palette knife much better than my usual fish slice. Transfer the cooked galettes to a plate for filling later on. They freeze well too or keep in the fridge for 3-4 days.
For about 12 galettes you need:
225g spelt flour
225g unbleached white flour
2 tsp salt
500ml soya milk
500ml water
Mix everything, bar the water, together. Leave to rest for an hour or so and then add the water to get the batter to the consistency of single cream. These are tricky, tricky buggers to cook so it will take some practice, but make them as you would crepes/pancakes and take extra care when flipping them over. I found a palette knife much better than my usual fish slice. Transfer the cooked galettes to a plate for filling later on. They freeze well too or keep in the fridge for 3-4 days.
Butternut Squash with Herb Crust (v)
This is utter simplicity but also utterly delicious :) It's based on Ottolenghi's crusted pumpkin wedges with soured cream recipe in Plenty.
For 2-3 people you need:
1 butternut squash, cut into 0.5cm thick slices (peeled or unpeeled, your choice)
75g breadcrumbs
4 tbsp finely chopped parsley
2 tbsp finely chopped oregano and thyme
1 tbsp finely chopped rosemary
grated zest of 2 large lemons
2 cloves garlic, crushed
5-6 tbsp olive oil
salt and pepper
Place the squash in a roasting tin. Mix together everything else and scatter over. Bake in a hot oven for 3- mins or so till the squash is tender and the crumbs are crunchy. Yum.
For 2-3 people you need:
1 butternut squash, cut into 0.5cm thick slices (peeled or unpeeled, your choice)
75g breadcrumbs
4 tbsp finely chopped parsley
2 tbsp finely chopped oregano and thyme
1 tbsp finely chopped rosemary
grated zest of 2 large lemons
2 cloves garlic, crushed
5-6 tbsp olive oil
salt and pepper
Place the squash in a roasting tin. Mix together everything else and scatter over. Bake in a hot oven for 3- mins or so till the squash is tender and the crumbs are crunchy. Yum.
Courgettes with Lemon and Feta (can be vegan)
This is a quick, but zingy, side dish. It's also nice chopped up in some cous cous for lunch the next day.
For 2-3 portions you need:
2-3 courgettes, sliced lengthways into 0.5 cm thick slices
juice 1 lemon
2 cloves garlic, crushed
1/2 pack feta, crumbled
pepper
olive oil
Dress the slices of courgette in some olive oil and then griddle on a hot pan till lightly cooked (don't over do them or they'll become all yukky and mushy). Meanwhile place the feta, lemon juice, garlic and pepper in a shallow dish. Place the cooked courgettes straight into the dressing and toss well. Omit the feta for a vegan dish, adding some salt for seasoning.
For 2-3 portions you need:
2-3 courgettes, sliced lengthways into 0.5 cm thick slices
juice 1 lemon
2 cloves garlic, crushed
1/2 pack feta, crumbled
pepper
olive oil
Dress the slices of courgette in some olive oil and then griddle on a hot pan till lightly cooked (don't over do them or they'll become all yukky and mushy). Meanwhile place the feta, lemon juice, garlic and pepper in a shallow dish. Place the cooked courgettes straight into the dressing and toss well. Omit the feta for a vegan dish, adding some salt for seasoning.
St Delia's Creme Caramel
I lurve creme caramel, and especially love this recipe as it gives copious amounts of delicious caramel with each portion.
For 6-8 portions you need:
175g caster sugar
2 tbsp water
150ml milk
275ml single cream
4 eggs
1 tsp vanilla extract
Begin by placing the sugar in a pan and gently heating it. Once it starts to dissolve, swirl the pan to ensure it melts evenly. Keep going until all the sugar has dissolved and has changed to a dark golden colour. Take off the heat and add the water (careful it might spit!). Return to the heat and mix well till smooth and runny. Pour 75% of it into a souffle dish and carefully swirl it up the sides.
Place the milk and cream in the caramel pan with the remaining caramel and slowly bring to the boil. Meanwhile mix the eggs and vanilla together in a bowl. Once the milk mixture has come to the boil, pour it quickly into the eggs, mix and then strain into the souffle dish. Place in a bain marie and bake for about 30 mins or so will set. Leave to cool and then chill for at least a few hours.
For 6-8 portions you need:
175g caster sugar
2 tbsp water
150ml milk
275ml single cream
4 eggs
1 tsp vanilla extract
Begin by placing the sugar in a pan and gently heating it. Once it starts to dissolve, swirl the pan to ensure it melts evenly. Keep going until all the sugar has dissolved and has changed to a dark golden colour. Take off the heat and add the water (careful it might spit!). Return to the heat and mix well till smooth and runny. Pour 75% of it into a souffle dish and carefully swirl it up the sides.
Place the milk and cream in the caramel pan with the remaining caramel and slowly bring to the boil. Meanwhile mix the eggs and vanilla together in a bowl. Once the milk mixture has come to the boil, pour it quickly into the eggs, mix and then strain into the souffle dish. Place in a bain marie and bake for about 30 mins or so will set. Leave to cool and then chill for at least a few hours.
Saturday, 23 October 2010
Seeded Honey and Oat Bars
This is a River Cottage recipe which we all saw being made earlier today. Lex was inspired by the recipe so we all made them and scoffed them. I would never have thought to add lemon and orange zest to the mix but it adds a lovely, zingy fresh taste. Yum. The original recipe is on the river cottage website.
For about 12 bars you need:
125g butter
150g light muscovado sugar
125g peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange and 1 lemon
200g porridge oats (not jumbo)
75g sultanas
75g chopped dried apricots
50g each of pumpkin, sunflower and sesame seeds
Melt together everything bar the oats, fruit and seeds. Mix the wet into the oats and fruit and 2/3 of the seeds. Pour into a lined 20cm square tin and press down. Scatter over the remaining seeds and drizzle with a little more honey. Bake in a moderate oven for 30 mins. Leave to cool before cutting in to bars and scoffing. Deeeeeelicious!
For about 12 bars you need:
125g butter
150g light muscovado sugar
125g peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange and 1 lemon
200g porridge oats (not jumbo)
75g sultanas
75g chopped dried apricots
50g each of pumpkin, sunflower and sesame seeds
Melt together everything bar the oats, fruit and seeds. Mix the wet into the oats and fruit and 2/3 of the seeds. Pour into a lined 20cm square tin and press down. Scatter over the remaining seeds and drizzle with a little more honey. Bake in a moderate oven for 30 mins. Leave to cool before cutting in to bars and scoffing. Deeeeeelicious!
Banana and Peanut Butter Smoothie (v)
This idea popped in to my head earlier today. I have a bit of a thing for peanut butter at the moment and this even got Lex drinking it!
For one person you need:
1 ripe banana
1 tbsp smooth peanut butter
1/2 cup soya milk
1 scoop vanilla swedish glace if you want it to be extra thick and luxurious
Blitz till thick and creamy and then down in one. Remember to wipe off the mustache when you've finished.
For one person you need:
1 ripe banana
1 tbsp smooth peanut butter
1/2 cup soya milk
1 scoop vanilla swedish glace if you want it to be extra thick and luxurious
Blitz till thick and creamy and then down in one. Remember to wipe off the mustache when you've finished.
Mushrooms with Blue Cheese
This was supposed to be a baked mushroom recipe, following a discussion on twitter yesterday with @francesbell and her great suggestion for baked blue cheese shrooms with walnut bread, but when Ocado delivered the mushrooms they weren't really suitable for baking so I sauteed them instead and served them on toast. Oh my. They were delicious!
For one hungry person you need:
3-4 portabellini mushrooms, thickly sliced
1/2 red onion, finely chopped
2 tbsp blue cheese
1 tbsp oil
pepper
Fry the onions in the oil for 5 mins or so and then add the mushrooms. Cover with a lid and sautee for 5 mins or so until lightly golden and slightly softened. Add the cheese and let it melt into the mushrooms. Serve on toast amazed at yourself.
For one hungry person you need:
3-4 portabellini mushrooms, thickly sliced
1/2 red onion, finely chopped
2 tbsp blue cheese
1 tbsp oil
pepper
Fry the onions in the oil for 5 mins or so and then add the mushrooms. Cover with a lid and sautee for 5 mins or so until lightly golden and slightly softened. Add the cheese and let it melt into the mushrooms. Serve on toast amazed at yourself.
Friday, 22 October 2010
Blue Cheese Toasts
This isn't really a recipe but it does add a lovely dimension to bread with soup.
For 1 person you need:
2 slices really good quality artisan bread (no plastic sliced please...)
blue cheese
Toast the bread and then smear blue cheese on top and let it melt in a bit. Serve with a steaming bowl of soup and feel smug something so easy tastes sooooooooooo good :)
For 1 person you need:
2 slices really good quality artisan bread (no plastic sliced please...)
blue cheese
Toast the bread and then smear blue cheese on top and let it melt in a bit. Serve with a steaming bowl of soup and feel smug something so easy tastes sooooooooooo good :)
Romanesco and Brassica Soup with Blue Cheese
OK cauliflower and broccoli then...
For 1-2 portions you need:
1/2 head each leftover cooked cauli and broccoli
1 onion, diced
small knob butter
500ml stock
salt and pepper
1/8 cup crumbled blue cheese
Sautee the onion in the butter till golden. Add the cauli and broccoli and stock and cook out till hot. Blitz to a puree and then stir in the cheese. Quick and delicious.
For 1-2 portions you need:
1/2 head each leftover cooked cauli and broccoli
1 onion, diced
small knob butter
500ml stock
salt and pepper
1/8 cup crumbled blue cheese
Sautee the onion in the butter till golden. Add the cauli and broccoli and stock and cook out till hot. Blitz to a puree and then stir in the cheese. Quick and delicious.
Thursday, 21 October 2010
Quick Luxury Chocolate Sauce
If what you fancy is something a little more upmarket than ready made custard and cocoa, try this.
For 4 portions you need:
125g plain chocolate
200ml double cream
splash cointreau
Place the cream and chocolate in a pan and gently heat till melted and combined. Add the cointreau and serve as you wish. It's nice with chocolate sponge or over vanilla ice cream.
For 4 portions you need:
125g plain chocolate
200ml double cream
splash cointreau
Place the cream and chocolate in a pan and gently heat till melted and combined. Add the cointreau and serve as you wish. It's nice with chocolate sponge or over vanilla ice cream.
Cheats Chocolate Custard
This is a ridiculously quick cheats recipe...
For4 portions you need:
1 carton ready made low fat custard
1 tbsp cocoa
Place the custard in a pan and add the cocoa. Heat through, stirring well and serve slathered over chocolate sponge. Yum
For4 portions you need:
1 carton ready made low fat custard
1 tbsp cocoa
Place the custard in a pan and add the cocoa. Heat through, stirring well and serve slathered over chocolate sponge. Yum
Quick Chocolate Pudding
This is a perfect, speedy, after work pudding for when you need something comforting. Think school dinners but in a good way.
For 4 portions you need:
100g self raising flour
100g butter
100g vanilla sugar
50ml milk
2 tbsp cocoa powder
2 eggs
Blitz everything together, adding some more milk if you need to (it should be quite a wet batter). Scrape in to a buttered pyrex dish and cover loosely with clingfilm. Nuke on high for 3-4 mins till risen and just cooked. Serve with hot chocolate sauce.
For 4 portions you need:
100g self raising flour
100g butter
100g vanilla sugar
50ml milk
2 tbsp cocoa powder
2 eggs
Blitz everything together, adding some more milk if you need to (it should be quite a wet batter). Scrape in to a buttered pyrex dish and cover loosely with clingfilm. Nuke on high for 3-4 mins till risen and just cooked. Serve with hot chocolate sauce.
Sunday, 17 October 2010
Nigella's Marble Cake
I tried to make this a few weeks ago and mis-read the instructions by adding the cocoa to the whole mix... I got it right this time but my new bundt tin made the cake stick so I now have two halves, grrr. It tastes nice tho...!
For about 20 slices you need:
250g butter, plain flour and caster sugar
1/2 tsp bicarb
1 & 1/2 tsp baking powder
juice and zest of an orange
1 tbsp milk
2 tbsp cocoa powder
4 eggs
Place everything APART from the milk and cocoa powder into a food processor and blitz till it forms a smooth batter. Take out half and add it to the milk and cocoa powder. Grease a tin and dollop in alternate spoonfuls of the batter. Swirl with a skewer to make the marbled effect. Bake in a moderate oven for 30-45 mins till risen and cooked. Leave to cool and then scoff.
For about 20 slices you need:
250g butter, plain flour and caster sugar
1/2 tsp bicarb
1 & 1/2 tsp baking powder
juice and zest of an orange
1 tbsp milk
2 tbsp cocoa powder
4 eggs
Place everything APART from the milk and cocoa powder into a food processor and blitz till it forms a smooth batter. Take out half and add it to the milk and cocoa powder. Grease a tin and dollop in alternate spoonfuls of the batter. Swirl with a skewer to make the marbled effect. Bake in a moderate oven for 30-45 mins till risen and cooked. Leave to cool and then scoff.
Creamy Carrot and Cashew Curry (v)
This is based on a Keralan curry as it's creamy and vibrant. It also tastes rather nice too.
For 4-6 people you need:
125g cashews
2 onions, chopped
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
1 tbsp ginger, grated
2 tbsp oil
2 dried chillies, crumbled
2 tomatoes, chopped
1 carrot, diced
1 400ml can coconut milk
1 tsp tumeric
Place the cashews and onion in a pan with the oil and fry for 5 mins or so till golden. Add everything else and bring to the boil. Cover and simmer for 15 mins or so until the carrot is tender. Serve with rice and roti.
For 4-6 people you need:
125g cashews
2 onions, chopped
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
1 tbsp ginger, grated
2 tbsp oil
2 dried chillies, crumbled
2 tomatoes, chopped
1 carrot, diced
1 400ml can coconut milk
1 tsp tumeric
Place the cashews and onion in a pan with the oil and fry for 5 mins or so till golden. Add everything else and bring to the boil. Cover and simmer for 15 mins or so until the carrot is tender. Serve with rice and roti.
Spiced Cauliflower and Peas (v)
Yes it's Sunday. Yes it's curry night... This is quite a dry curry but very tasty too.
For 4-6 people you need:
1 head cauliflower broken into medium florets
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground tumeric
1 tablespoon ginger, grated
2 cloves garlic, crushed
125ml veg stock
125g frozen peas
2 tomatoes, chopped
2 dried chillies, crumbled
3 tbsp oil
2 tsp mustard seeds
1 onion, sliced
Place the cauli and spices in a bowl and toss to coat. Add the oil to a pan and heat. Tumble in the cauli and stir fry for 5 mins or so. Cover with a lid and leave to steam fry for a further 5 mins. Add everything else and cover again. Keep stirring often for 10 mins or so until everything is tender and fragrant and cooked. Delish.
For 4-6 people you need:
1 head cauliflower broken into medium florets
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground tumeric
1 tablespoon ginger, grated
2 cloves garlic, crushed
125ml veg stock
125g frozen peas
2 tomatoes, chopped
2 dried chillies, crumbled
3 tbsp oil
2 tsp mustard seeds
1 onion, sliced
Place the cauli and spices in a bowl and toss to coat. Add the oil to a pan and heat. Tumble in the cauli and stir fry for 5 mins or so. Cover with a lid and leave to steam fry for a further 5 mins. Add everything else and cover again. Keep stirring often for 10 mins or so until everything is tender and fragrant and cooked. Delish.
Naughty Coffee
This is what Lex calls it when I add booze to my coffee. You may know it by the name of Irish coffee...
I like mine made with Kahlua.
For one person you need:
200ml fresh coffee
1 tsp sugar
2 shots kahlua
1/8 cup double cream, very lightly whipped
Make the coffee and add the sugar and booze. Whip the cream and then carefully pour it onto the hot coffee over the back of a spoon. Revel in amazement as it floats on the top of the coffee. Drink feeling indulgent...
I like mine made with Kahlua.
For one person you need:
200ml fresh coffee
1 tsp sugar
2 shots kahlua
1/8 cup double cream, very lightly whipped
Make the coffee and add the sugar and booze. Whip the cream and then carefully pour it onto the hot coffee over the back of a spoon. Revel in amazement as it floats on the top of the coffee. Drink feeling indulgent...
Sweet Potato, Squash and Olive Tagine (v)
This is a lovely warming dish, perfect for the cooler Autumnal air which has arrived.
For 4-6 people you need:
2 sweet potatoes, peeled and roughly diced
1 squash, cut into wedges and deseeded (no need to peel)
3-4 red onions, halved
1 heaped teaspoon of ras-el-halout
olive oil
salt and pepper
1 tin tomatoes
1 tin chickpeas, drained
handful olives
2 tsp harissa
Toss the sweet potatoes, onions and squash in some olive oil and the ras-el-halout. Season. Roast in a hot oven for 20 mins or so and then remove the potatoes and onions, leaving the squash in for a further 15 mins. Meanwhile heat the tomatoes with the chickpeas, olives and harrissa in a large pan. Once the potatoes etc are done add them to the stew base. Top up the liquid level with 1/2 can water. Fork the squash off of the skin and add to the tagine. Check the seasoning and then serve with cous cous.
For 4-6 people you need:
2 sweet potatoes, peeled and roughly diced
1 squash, cut into wedges and deseeded (no need to peel)
3-4 red onions, halved
1 heaped teaspoon of ras-el-halout
olive oil
salt and pepper
1 tin tomatoes
1 tin chickpeas, drained
handful olives
2 tsp harissa
Toss the sweet potatoes, onions and squash in some olive oil and the ras-el-halout. Season. Roast in a hot oven for 20 mins or so and then remove the potatoes and onions, leaving the squash in for a further 15 mins. Meanwhile heat the tomatoes with the chickpeas, olives and harrissa in a large pan. Once the potatoes etc are done add them to the stew base. Top up the liquid level with 1/2 can water. Fork the squash off of the skin and add to the tagine. Check the seasoning and then serve with cous cous.
Pasta Bake with Three Cheeses
Another one to use up the milk glut...
For 2-3 people you need:
200g pasta
1 pint milk
1.5oz butter
1.5oz flour
1 tsp mustard powder
1 tsp french mustard
1 cup mature cheddar, grated
4 slices emmental
1/4 cup grated parmesan
4-6 cherry tomatoes, halved
Cook the pasta. Meanwhile make the cheese sauce by placing the milk, butter and flour in a pan and heating gently. Bring to the boil and mix thoroughly to ensure a smooth sauce. Add 2/3 of the cheddar and the mustards. Season to taste. Drain the pasta and mix in the sauce. Pour into a gratin dish and top with the remaining cheeses and tomatoes. Bake in a hot oven for 30 mins or so till golden and bubbling. Serve with a simple green salad.
For 2-3 people you need:
200g pasta
1 pint milk
1.5oz butter
1.5oz flour
1 tsp mustard powder
1 tsp french mustard
1 cup mature cheddar, grated
4 slices emmental
1/4 cup grated parmesan
4-6 cherry tomatoes, halved
Cook the pasta. Meanwhile make the cheese sauce by placing the milk, butter and flour in a pan and heating gently. Bring to the boil and mix thoroughly to ensure a smooth sauce. Add 2/3 of the cheddar and the mustards. Season to taste. Drain the pasta and mix in the sauce. Pour into a gratin dish and top with the remaining cheeses and tomatoes. Bake in a hot oven for 30 mins or so till golden and bubbling. Serve with a simple green salad.
Chocolate and Orange Brioche Pudding
We had a bit of a milk glut this weekend so needed something to soak some of it up (geddit). This is an easy one to throw together but tastes really light and creamy. You can of course substitute cream for some of the milk.
For 4-6 portions you need:
5 chocolate chip brioche rolls, spit in half lengthways
2-3 tbsp marmalade
650ml milk
4 eggs
2 tbsp sugar
Spread the marmalade on the brioche and lay them in a baking dish. Mix the milk, eggs and sugar together and pour over. Leave to soak for at least 15 mins then bake in a moderate oven for 30-45 mins.
For 4-6 portions you need:
5 chocolate chip brioche rolls, spit in half lengthways
2-3 tbsp marmalade
650ml milk
4 eggs
2 tbsp sugar
Spread the marmalade on the brioche and lay them in a baking dish. Mix the milk, eggs and sugar together and pour over. Leave to soak for at least 15 mins then bake in a moderate oven for 30-45 mins.
Tuesday, 12 October 2010
Cheesy Garlic Bread
Yes this is a simple recipe. No I don't expect you need to be told how to make it...
For 2 people you need:
50g butter
2 cloves garlic, crushed
2 slices gouda
2 slices gruyere
1 part baked baguette
Slice the baguette in half lengthways. Mix the butter and garlic together. Spread on the bread and top with the cheese. Bake for 10-15 mins till the cheese is oozing and melted and crisp. Scoff.
For 2 people you need:
50g butter
2 cloves garlic, crushed
2 slices gouda
2 slices gruyere
1 part baked baguette
Slice the baguette in half lengthways. Mix the butter and garlic together. Spread on the bread and top with the cheese. Bake for 10-15 mins till the cheese is oozing and melted and crisp. Scoff.
Curried Cabbage Soup (v)
And no, it's not as grim as it sounds. Promise.
For 3-4 portions you need:
1/2-3/4 leftover cooked cabbage
various other cooked leftover veggies (I had leeks, carrots, cauli)
1 litre vegan stock
1 tsp ground cumin
1 tsp curry powder
Place everything in a pan and simmer for 5-10 mins till hot. Blend and serve. Simples.
For 3-4 portions you need:
1/2-3/4 leftover cooked cabbage
various other cooked leftover veggies (I had leeks, carrots, cauli)
1 litre vegan stock
1 tsp ground cumin
1 tsp curry powder
Place everything in a pan and simmer for 5-10 mins till hot. Blend and serve. Simples.
Sunday, 10 October 2010
The Perfect Snack...!
Of course this will change depending on what you fancy. But I found that my local Tesco sells jars of marshmallow fluff. So the jelly fluffernutter was born :) Nosh in moderation ;-)
For one perfect snack you need:
2 slices toast, white bread
1 tbsp peanut butter (smooth or crunchy, your choice)
1 tsp strawberry jam
2 tbsp marshmallow fluff
Toast the bread. Spread one slice with the peanut butter and then top with the jam. Spread the other slice with the fluff. Sandwich together. Cut in half. Eat. Feel sick.
For one perfect snack you need:
2 slices toast, white bread
1 tbsp peanut butter (smooth or crunchy, your choice)
1 tsp strawberry jam
2 tbsp marshmallow fluff
Toast the bread. Spread one slice with the peanut butter and then top with the jam. Spread the other slice with the fluff. Sandwich together. Cut in half. Eat. Feel sick.
Cream Cheese Frosting
This is great with carrot cake or any other moist cake for that matter. It makes enough to cover 18 muffins.
You need:
50g unsalted butter, very soft
300g icing sugar, sifted
200g cream cheese
Mix together the butter and sugar and then whisk in the cream cheese.
You need:
50g unsalted butter, very soft
300g icing sugar, sifted
200g cream cheese
Mix together the butter and sugar and then whisk in the cream cheese.
Carrot Cake
I am not that keen on carrot cake but we had a glut of carrots in the fridge and I figured this would make a change from using them with everything else! It tastes pretty good too. It's yet another Hummingbird recipe...
For 18 muffins and 1 small loaf cake you need:
300ml vegetable oil
300g plain flour
3 eggs
300g light soft brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
100g walnut pieces
300g grated carrots
1 tsp baking powder
1 tsp bicarb
Mix everything together and then place in the muffin cases/loaf tin. Bake at 170 degrees for 15-25 mins till risen and cooked. Serve with cream cheese frosting if you wish.
For 18 muffins and 1 small loaf cake you need:
300ml vegetable oil
300g plain flour
3 eggs
300g light soft brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
100g walnut pieces
300g grated carrots
1 tsp baking powder
1 tsp bicarb
Mix everything together and then place in the muffin cases/loaf tin. Bake at 170 degrees for 15-25 mins till risen and cooked. Serve with cream cheese frosting if you wish.
Deep Fried Ice Cream (v)
Lex adores this in the local thai restaurant we go to so I figured I would try making it tonight to end the main course of tempura. It was delish and so easy.
For each person you need:
2-3 small balls swedish glace
20g cornflour plus a little extra
20g self raising flour
55ml sparkling water
1 tsp icing sugar, sifted
1 tsp rapeseed oil
1 tbsp dessicated coconut
oil for deep frying
First sort the ice cream out. Take some small scoops and form into balls (they don't need to be too precise!). Place on a baking sheet and open freeze for at least an hour. Meanwhile make the batter up by placing everything else in a bowl and lightly mixing. Once the oil has come up to frying temperature, dust the ice cream in some cornflour. Dip in the batter till thoroughly coated and then drop into the hot oil. Fry for 30 seconds or so till the batter is crisp. Drain and serve immediately. Who says vegan's can't have fun!
For each person you need:
2-3 small balls swedish glace
20g cornflour plus a little extra
20g self raising flour
55ml sparkling water
1 tsp icing sugar, sifted
1 tsp rapeseed oil
1 tbsp dessicated coconut
oil for deep frying
First sort the ice cream out. Take some small scoops and form into balls (they don't need to be too precise!). Place on a baking sheet and open freeze for at least an hour. Meanwhile make the batter up by placing everything else in a bowl and lightly mixing. Once the oil has come up to frying temperature, dust the ice cream in some cornflour. Dip in the batter till thoroughly coated and then drop into the hot oil. Fry for 30 seconds or so till the batter is crisp. Drain and serve immediately. Who says vegan's can't have fun!
Tuesday, 5 October 2010
Quick Spiced Noodles in Coconut Milk (v)
This is an adaptation of Nigella's Spicy Chicken Noodles but sans the dead chicken, obviously. It's gently warming, and nice and filling on a cold wet day.
For 3-4 portions you need:
2 bundles rice noodles, soaked in hot water
1 onion, sliced
2 carrots, sliced
1 cup frozen peas
1 small butternut squash, peeled and diced
1 courgette, sliced
1 can coconut cream
1 litre vegetable stock
1 tsp ground tumeric
1 inch piece ginger, grated
2 cloves garlic, sliced
2 tbsp lemon juice
1 tbsp brown sugar
4 kaffir lime leaves
1 tbsp soya sauce
2 red chillies, sliced
handful corriander, chopped
handful salted peanuts
Put everything aside from the corriander and peanuts into a pan and gently simmer for 5 mins or so. Serve in large bowls topped with the corriander and peanuts. Slurp and savour.
For 3-4 portions you need:
2 bundles rice noodles, soaked in hot water
1 onion, sliced
2 carrots, sliced
1 cup frozen peas
1 small butternut squash, peeled and diced
1 courgette, sliced
1 can coconut cream
1 litre vegetable stock
1 tsp ground tumeric
1 inch piece ginger, grated
2 cloves garlic, sliced
2 tbsp lemon juice
1 tbsp brown sugar
4 kaffir lime leaves
1 tbsp soya sauce
2 red chillies, sliced
handful corriander, chopped
handful salted peanuts
Put everything aside from the corriander and peanuts into a pan and gently simmer for 5 mins or so. Serve in large bowls topped with the corriander and peanuts. Slurp and savour.
Sunday, 3 October 2010
Meal Plans for Next Week
This week we will mostly be noshing on:
Celery and Leek Soup
Grandad's Soup
Home made pizzas (triple cheese, cheese and tomato and vegetable with blue cheese)
Cheat's donuts
Bakewell slice
Spicy fajitas and mexican rice
Bruschetta with tomatoes and pesto
Sausages and mash
Miso with noodles
Pasta and sauce
Celery and Leek Soup
Grandad's Soup
Home made pizzas (triple cheese, cheese and tomato and vegetable with blue cheese)
Cheat's donuts
Bakewell slice
Spicy fajitas and mexican rice
Bruschetta with tomatoes and pesto
Sausages and mash
Miso with noodles
Pasta and sauce
Celery and Leeks Soup with Onions (v)
Yes it's definitely Autumn again, and with the weather like it was earlier the only thing that's going to put a smile on my face is a large, steaming bowl of yummy soup...
For 4 portions you need:
3 sticks celery, finely diced
3 leeks, finely shredded
1 onion, chopped
1 tbsp vegetable oil
4-5 potatoes, diced with skins on
1.25l dark stock (e.g. vecon or marmite)
Saute the veggies in the oil in a lidded pan for about 10 mins. Add the stock and bring to the boil. Simmer for about 15-20 mins till everything is cooked and serve with nutritional yeast and bread. Feel warmer on the inside...
For 4 portions you need:
3 sticks celery, finely diced
3 leeks, finely shredded
1 onion, chopped
1 tbsp vegetable oil
4-5 potatoes, diced with skins on
1.25l dark stock (e.g. vecon or marmite)
Saute the veggies in the oil in a lidded pan for about 10 mins. Add the stock and bring to the boil. Simmer for about 15-20 mins till everything is cooked and serve with nutritional yeast and bread. Feel warmer on the inside...
Baked Spinach Florentine with Poached Eggs
I recently told a friend I am not a fan of this, so quite why I made it is a good question. The answer I guess is we had a HUGE pack of spinach in the veg box and some left over cheese sauce in the fridge and lots of eggs. So this dish was born. It was actually rather nice. I might be converted...
For 2 portions you need:
1 bag spinach, leaves picked over and washed (no need to drain) and roughly shredded
1 onion, chopped
2 cloves garlic, crushed
knob of butter
salt and pepper
a little freshly grated nutmeg
cheese sauce - about 1/3-1/2 pint
2 eggs
Fry the onion and garlic in the butter till softened and lightly browned. Add the spinach, cover with a lid and steam for 5 mins or so. Once wilted season with salt, pepper and the nutmeg and transfer to an oven proof dish. Cover with the cheese sauce and bake in a hot oven till bubbling. 5 mins before the spinach is ready poach two eggs. Remove the gratin from the oven and top with the eggs. Serve with saute potatoes or bread. Flex those muscles...
For 2 portions you need:
1 bag spinach, leaves picked over and washed (no need to drain) and roughly shredded
1 onion, chopped
2 cloves garlic, crushed
knob of butter
salt and pepper
a little freshly grated nutmeg
cheese sauce - about 1/3-1/2 pint
2 eggs
Fry the onion and garlic in the butter till softened and lightly browned. Add the spinach, cover with a lid and steam for 5 mins or so. Once wilted season with salt, pepper and the nutmeg and transfer to an oven proof dish. Cover with the cheese sauce and bake in a hot oven till bubbling. 5 mins before the spinach is ready poach two eggs. Remove the gratin from the oven and top with the eggs. Serve with saute potatoes or bread. Flex those muscles...
Cheats Donuts (v)
Rachel Allen calls these Balymone Balloons. But I call them cheats donuts. They're so simple to make, take hardly any time at all and taste d-e-l-i-c-i-o-u-s.
For about 12 donuts you need:
140g plain flour
1 tsp baking powder
pinch salt
2-4 tsp sugar plus extra for tossing in once cooked
200ml soya milk
Mix everything together to make a smooth batter. Heat vegetable oil to about 180 degrees and then fry spoonfuls of the batter in the hot oil. Move them around to get them an even golden brown colour. Err on the side of small when adding the batter to ensure the middle goes puffy and gets totally cooked. Too big, and the inside will stay sticky.
Drain on kitchen paper and then toss in extra caster sugar. Add vanilla, cinammon, cardamon, lavender etc depending on what you fancy. Or serve dipped in melted chocolate or warmed jam. Addictive!
For about 12 donuts you need:
140g plain flour
1 tsp baking powder
pinch salt
2-4 tsp sugar plus extra for tossing in once cooked
200ml soya milk
Mix everything together to make a smooth batter. Heat vegetable oil to about 180 degrees and then fry spoonfuls of the batter in the hot oil. Move them around to get them an even golden brown colour. Err on the side of small when adding the batter to ensure the middle goes puffy and gets totally cooked. Too big, and the inside will stay sticky.
Drain on kitchen paper and then toss in extra caster sugar. Add vanilla, cinammon, cardamon, lavender etc depending on what you fancy. Or serve dipped in melted chocolate or warmed jam. Addictive!
Saturday, 2 October 2010
Bakewell Slice
This is from November's BBC Good Food Magazine and it's to DIE for. Seriously. It's really, really gooooooooood!
For about 10-12 slices you need:
1 x 375g pack shortcrust pastry
200g soft butter
200g caster sugar
100g ground almonds
100g self raising flour
4 eggs
1 tsp baking powder
1 tsp almond extract
1/2 jar seedless raspberry jam
100g frozen raspberries
25g flaked almonds
Line a tart tin with the pastry, prick and bake in a hot oven for 10 mins till lightly coloured. Meanwhile lob everything else (apart from the jam and flaked almonds and raspberries) into a bowl and mix well to make the spongey topping.
Take the pastry out of the oven and leave to cool slightly. Nuke the jam for a few seconds to soften a bit and then spread over the pastry base. Scatter over the raspberries. Dollop the sponge topping over this and finish with a scattering of the almonds. Bake at 160 degrees for about 30-40 mins till risen and golden and firm. Serve and sigh in contentment. Loosen your trousers and have another slice ;-)
For about 10-12 slices you need:
1 x 375g pack shortcrust pastry
200g soft butter
200g caster sugar
100g ground almonds
100g self raising flour
4 eggs
1 tsp baking powder
1 tsp almond extract
1/2 jar seedless raspberry jam
100g frozen raspberries
25g flaked almonds
Line a tart tin with the pastry, prick and bake in a hot oven for 10 mins till lightly coloured. Meanwhile lob everything else (apart from the jam and flaked almonds and raspberries) into a bowl and mix well to make the spongey topping.
Take the pastry out of the oven and leave to cool slightly. Nuke the jam for a few seconds to soften a bit and then spread over the pastry base. Scatter over the raspberries. Dollop the sponge topping over this and finish with a scattering of the almonds. Bake at 160 degrees for about 30-40 mins till risen and golden and firm. Serve and sigh in contentment. Loosen your trousers and have another slice ;-)
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