Home Knitted Yogurt

Please, only eat this wearing sandals and socks and a kaftan and being pretentious ;-)

For 4-6 servings you need:
500ml milk
25g dried milk powder
3 tbsp live yogurt

Heat the milk to blood temperature (or heat it to boiling and then allow to cool to blood temp) then add the milk powder and yogurt. Place in a thermos overnight and eat for breakfast the next morning. Feel smug.

Irish Pie (v)

So called cos it's basically colcannon...

For 2 portions you need:
1 onion
1-2 bunches kale
knob vegan marge
little sunflower oil
little soya milk
potatoes
salt and pepper

Cook the potatoes and make in to mash using some of the marge and the milk. Season. Meanwhile chop the onion and sautee in the marge and butter. Wash and finely shred the kale and add to the onions. Cover and wilt for 5 mins or so. Place in the bottom of an oven proof dish. Top with mash and bake in a hot oven for 20-30 mins.

Child's Hot Toddy

Lex moaned at me for not making him a hot toddy earlier in the week, so this is for him.

For one person you need:
1/2 lemon cut into thick slices
2 tsp honey
boiling water
a little love

Place everything in a mug and add the boiling water about 2/3 up the side of the mug. Mix well and then top up with cold water and love. Serve with a hug.

Cauliflower and Broccoli Risotto

This is a variation on the usual risotto bianco.

For 4-6 portions you need:
For 4-6 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
salt and pepper
100g Parmesan, grated
1/2 head cauliflower
1 small head broccoli

Fry the onion in the oil and butter till soft and translucent. Add the garlic and rice and cook for a further 2-3 mins till the rice is lightly toasted. Add the wine and bubble off. Add the broccoli stalk (finely chopped) and then add the stock a ladle at a time till all absorbed and the rice is plumed up and delicious. About 10 ins before the end add the cauli and broccoli florets. Season and stir through a touch more butter. Serve with parmesan.

Risotto Bianco

This is the base to many a delicious risotto.

For 4-6 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
salt and pepper
100g Parmesan, grated

Fry the onion in the oil and butter till soft and translucent. Add the garlic and rice and cook for a further 2-3 mins till the rice is lightly toasted. Add the wine and bubble off. Then add the stock a ladle at a time till all absorbed and the rice is plumed up and delicious. Season and stir through a touch more butter. Serve with parmesan.

Hugh's Pancakes

Apparently these scored an 8/10 on the Lex Pancake Scale (tm). Don't tell Hugh ;-)

For about 12 pancakes you need:
250g plain flour
pinch salt
2 eggs
600ml milk

Mix everything together and leave to rest, preferably overnight but for at least 30 mins. Cook as per usual and scoff with lemon and sugar. Yum.

Cranberry Chutney (v)

This is another St Delia recipe. Yes, we're having a Delia and not a Nigella Xmas this year...

For 4 small jars you need:
450g cranberries
1 red onion, diced
1 large cinnamon stick
2 tbsp freshly grated ginger
350g demerara sugar
5 whole cloves
grated zest and juice of 2 oranges
425ml red wine vinegar
1 tsp salt

Place everything in a wide pan and bring to the boil. Simmer for 45 mins or until the vinegar has evaporated. Pour in to sterilised jars and leave to mature for 4 weeks or so.

Cherry and Almond Mincemeat (v)

Yes. It's that time of year again... This is a variation of St Delia's Christmas Mincemeat.

For about 6-8 jars (so oodles of pies...) you need:
450g bramley apples, finely chopped (cored but not peeled)
225g shredded veggie suet
250g raisins
250g sultanas
250g currants
250g chopped mixed peel
250g glace cherries
50g flaked almonds
350g dark soft brown sugar
grated zest and juice of 2 lemons and 2 oranges
4 tsp ground mixed spice
1 tsp ground cinnamon
2/3 grated nutmeg
250ml southern comfort
250ml sweet sherry
125ml brandy

Place everything apart from the brandy into a tub and leave overnight to mingle. The next day, preheat the oven to 120 degrees and place the mincemeat mixture into an ovenproof dish and bake for 3 hours. Remove from the oven and mix from time to time as it cools to allow the fat to cover everything (this is what keeps it fresh). When it's cold stir in the brandy and pack the mincemeat into sterilised jars. Use as you wish.

Hot Toddy (v)

We had no lemons so this was made with oranges. It was nice. Use agarve nectar if you're vegan...

For one person you need:
1/2 orange cut into thick slices
1-2 tsp honey or 1tsp agarve nectar
Boiling water
1-2 shots whisky

Place the honey/nectar, oranges and alcohol in a mug. Pour over boiling water and leave to steep for 2-3 mins, crushing the orange as you do so. Sip and feel better.

Vegan Custard (v)

Yes this is a cheat. No, I don't care :P

For 2-3 servings you need:
300ml soya milk
4 tsp custard powder
4 tsp sugar

Mix the custard powder and sugar with a little of the milk. Heat the rest to scalding point and then pour on the custard powder. Mix well and serve as you wish.

Apple Crumble with Oaty Topping (v)

This is based on Jamie's recipe and is a good quick midweek pudding to fortify the soul and ward off against the cold winter horribleness.

For 3-4 people you need:
Crumble:
50g rolled oats
15g plain flour
20g caster sugar
35g vegan margarine

For the filling:
400g cooking apples, peeled, cored and quartered
50g vanilla sugar
1 tbsp water

Stew the apples till soft (takes about 15 mins). Blitz the margarine with the flour and sugar and then mix through the oats. Place the apples in an ovenproof dish and top with the crumble mix. Bake for 20-30 mins and serve with vegan custard.

Spinach and Tomato Pasta (v)

This is another quick after work meal that makes the most of the dregs of the veg box.

For 2-3 people you need:
1 onion, roughly chopped
1 pack spinach
1/2 punnet tomatoes, skinned and roughly chopped
1 clove garlic, crushed
1/2 tub vegan cream cheese
250g pasta
1/2 glass white wine
salt and pepper
splash olive oil

Cook the pasta. Sautee the onion in a little oil for 3-4 mins. Add the spinach and skinned tomatoes along with the garlic. Cook for a further 3-4 mins and then add the wine. Allow to bubble briefly and then add the cream cheese. Cook out. Drain the pasta, reserving a little of the water. Mix the pasta with the sauce, adding some of the water if too thick. Serve.

Thai Green Curry Noodle Soup (v)

This is a very quick but delicious after work treat.

For 3 people you need:
1 can coconut milk
2 tbsp thai green curry paste
1 bag stirfry vegetables or assorted veggies (e.g. carrots, pak choi, onion, peas etc)
3 bundles rice noodles
1 pack marinated tofu
chopped fresh corriander to serve

Place the coconut milk and curry paste in a pan and heat. Add the noodles and vegetables and cook for 3-4 mins. Add the tofu and heat for a further minute. Serve in bowls topped with fresh corriander. Slurp with satisfaction.

Apricot Porridge (v)

Bored with the usual plain porridge, apricots make a nice addition and boost the iron content :)

For one person you need:
1/3 cup oats
2/3 cup soya milk
3-4 dried apricots, chopped roughly

Place everything in a pan over a gentle heat and stir till thickened. Eat. Fill fortified.

Hugh's Ten Minute Cookies

This recipe is from River Cottage Everyday. I don't think they are as nice as Nigella's chocolate cookies from Nigella Express, but they lasted all week for lunch boxes and were nice and chewy.

For about 16 cookies you need:
125g butter
100g caster sugar
75g light soft brown sugar
1 egg
2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
100g chocolate (I like a mix of white and milk)

Melt the butter and leave to cool slightly. Mix with the sugars and then add everything else. Spoon on to greased baking sheets, well spaced, and bake for 10 mins at 150 degrees. Leave to cool slightly before moving them to a cooling rack, but not for too long or they will stick...

Spinach/chard/kale, mushroom, tomato and egg 'mess' (can be vegan)

What do you do when your veg box delivers too much spinach? Make this of course! It's a great brunch or light supper dish and nauseatingly healthy too with three of your five a day on one plate. Omit the egg for a vegan version

For two people you need:
1 bag spinach/chard/soft kale, washed and roughly shredded
1 red onion, sliced
1/2 punnet mushrooms, thickly sliced
salt and pepper
splash veggie worcester sauce
splash tabasco
1 tbsp olive oil
1 cup small tomatoes, halved
4 eggs

Begin by sauteeing the onion in the oil for 2-3 mins. Add the spinach and mushrooms and cover to allow the spinach to wilt. Don't cook for too long as you want the mushrooms firm and not soggy.

Season with salt, pepper, tabasco and worcester sauce. If you want it vegan serve as is with bread/toast. If you want to add the eggs, make four hollows in the vegetables and crack the eggs in to them. Cover again and cook for 3-5 mins till the eggs are set.

Cheese and Egg Galette

This is my favourite galette filling. Pure comfort in a crispy, oozy bundle :)

For one person you need:
One galette
One egg
1/4 cup emmental

Place the galette on a large flat griddle pan. Sprinkle over the cheese and crack the egg into the upper middle. As the cheese melts and the egg cooks, fold in the sides of the galette and the bottom. Serve over easy or sunny side up depending on how you like your yolks.

Speedy Microwave Syrup Sponge Pudding

I felt all Jamie last night as I managed to get a two course meal on the table in under 30 mins. Go me...

For 4-5 portions you need:
125g margarine, self raising flour and sugar
2 eggs
splash milk
3 tbsp golden syrup

Blitz together the marge, milk, flour, eggs and sugar. Place the golden syrup in the bottom of a pudding basin/pyrex bowl and scrape the batter on top. Cover with cling film and nuke on high for 3 mins 30 secs. Serve with lashings of custard.

Slow Cooked Spanish Beans (v)

This was so delicious I can't even begin to describe it. What the slow cooker does to tomatoes is amazing. Me like. Lots.

For 4-6 portions you need:
1 medium onion, chopped
2 cloves garlic, crushed
1 tin tomatoes
1 tin chickpeas
1 tin butterbeans
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried and chopped ancho chillies
1 tbsp olive oil

Fry off the onion and garlic in the oil for 4-5 mins. Put everything into the slow cooker and cook on low for 8-10 hours. Sigh in contentment.

Caramelised Oranges (v)

This is soooooooo yummy and goes really well with the Orange Cheesecake recipe.

For about 8 servings you need:
4 oranges, peeled and segmented
2 tbsp grand marnier
200g sugar
150ml water

Place the water and sugar in to a pan and gently bring to the boil. Once the sugar has melted, boil rapidly until the syrup has reduced, thickened and turned a lovely dark colour. Be careful not to burn it.

Place the orange segments into a dish and pour over the grand marnier. Once the syrup has been made, VERY CAREFULLY add the oranges to the syrup. THIS WILL SPIT so use oven gloves and protect yourself. Swirl the pan and pour back into the dish to cool.

Orange Cheesecake with Shortbread

This is lovely. I thought I had struck it big with the delicious hummingbird bakery cheesecake recipe but this is on another level! It's so light in texture and the orange adds a lovely added dimension to the depth of the cheesecake. I have to thank the Barefoot Contessa for the idea as her advert always shows during Food Network Challenge and she stands there, smugly in her amazing house in the Hampton's, saying "oranges and cream cheese, what's not to love". [at this point I usually shout at the TV. I am only human after all].

For 8 or so portions you need:
Base:
200g shortbread biscuits. Decent quality please.
65g melted butter
zest of one orange

Cheesecake:
450g cream cheese
3 eggs
zest of two oranges
juice of one orange
50g soft butter
150g caster sugar
25g plain flour
150ml double cream

Blitz the biscuits to smithereens and add the butter. Press into a lined 23cm springform tin and chill whilst you make the filling. Place the cream cheese, zest, juice, sugar, flour and egg yolks in to a bowl and whisk lightly till combined. Whip the cream to soft peaks and fold in. Whisk the egg whites to stiff peaks and fold in. Pour on to the prepared base and bake in a low oven (140 degrees) for about 1hr15mins. Remove and leave to cool. Serve with caramelized oranges if you fancy something really sumptuous. This would make a lovely Christmas pudding for Christmas eve or boxing day or summat. Use clemintines if you want to make it more Christmassy.

Slow Cooker Vegetable Stew with Red Lentils and Pearl Barley (v)

This was my second attempt with a slow cooker and from it I learnt that potatoes do not love a slow cooker, and lentils should be placed at the bottom of the crock pot. You have been warned.

For 6 large portions you need:
1 celeriac root, diced
2 carrots, sliced
1/2 swede, diced
1 cup red lentils
1 cup pearl barley
1.5 litres vegetable stock
2 onions, diced
1 heart celery, chopped small
2 tsp dried oregano
1 tbsp vegetable oil

Begin by frying off the onion and celery in a pan. Place everything in the crock pot, starting with the barley and lentils and then adding the vegetables. Sprinkle over the herbs and add the stock. Leave on low for 8-10 hours.

Slow Cooker Pumpkin Soup with Harissa (v)

This was my first ever attempt with a slow cooker. Who knew that 1 pumpkin + 2 leeks + 1 litre of stock left to burble for 10 hours would = yummy dinner.

For 6-8 servings you need:
1 pumpkin/squash, cut into a 1cm dice
2 leeks, sliced
1 litre vegetable stock
1/2 pot belazu harissa

Place the vegetables and stock in a slow cooker and leave on low for 8-10 hours. Blend to a smooth soup and add the harissa. Turn up to high for 15 mins to heat through and serve. Yum

Chocolate Flapjack

This was a mistake recipe as in I thought it would be nice to add chocolate chips to my usual flapjack recipe, and I'm sure it would have been. But they melted. So this is chocolate flapjack. Not my finest hour, but tasty none the less :)

For about 20 squares you need:
6oz butter
2 tbsp golden syrup
6oz sugar
10oz oats
1 pack plain choc chips
1 pack white choc chips

Melt the sugar, butter and syrup in a pan. Once melted add the oats and the chocolate. Press in to a lined swiss roll tin and bake at 160 degrees for 15 mins. Leave to cool then cut and scoff. I wonder whether prodding the chocolate on to the top of the flapjacks would be more successful? Anyone any tips?!

Moroccan Chocolate Pots

Moroccan as in it uses the holy combination of oranges and cinnamon.

For 6 pots you need:
150ml doulbe cream
100ml milk
175g dark chocolate
2 shots of Cointreau
1/2 tsp ground cinnamon
1 egg

Heat the milk and cream to boiling point. Meanwhile blitz the chocolate to smithereens in a food processor. Once the milk/cream ar at boiling point, run the motor and pour the hot liquid down the funnel. Process for 30 seconds then add the egg, Cointreau and cinnamon. Pour into moroccan tea glasses (or anything else!) and chill for a couple of hours. This is rich and indulgent and perfect pudding fare :)

Baked Apricots with Almond Ricotta

This is a speedy midweek pudding a la Jamie...

For 2-3 people you need:
1 tin apricot halves in juice
1 tub ricotta
1 tsp almond extract
1 egg
4-5 amaretti biscuits
1 tbsp vanilla sugar

Drain the apricots and lay in an ovenproof gratin dish. Mix together the sugar, ricotta and almond extract with the egg. Mix till smooth. Pour over the apricots and then top with crumbled biscuits. Bake in a hot oven for 20 mins.

Devil's Food Cake

This makes the most delicious, moist, chocolatey cake :) It's the one Nigella uses in Feast for her graveyard ghouls cake.

For about 16 cupcakes you need:
250ml milk
1 tsp white wine vinegar
225g plain flour
50g cocoa
2 tsp baking powder
1/2 tsp bicarb
200g caster sugar
110g margarine
2 eggs
1 tsp vanilla
1 tub ready made royal icing or some chocolate ganache or nutella if you're feeling really slutty...

Put everything into a food processor and blitz till mixed (this is my kind of cake!). Pour into muffin cases and bake at 160 degrees for 20 mins or so until risen. Leave to cool and then ice with your chosen topping. They keep for 3-4 days.

Speedy pasta with peas and marmite (v)

Ok, this is a cheat recipe really, and it's a variation on Nigella's marmite pasta. But it's quick and tasty...

For lne person you need:
75g pasta
1/2 cup peas
2 tbsp chopped fresh parsley
1 tbsp marmite
2 spring onions, chopped
Grated Parmesan if you're not vegan.

Cook the pasta. Meanwhile melt the marmite in another pan with the onions and peas. Add some water to the pan to help loosen it. Drain the pasta and mix through the sauce. Top with parsley and cheese (if using) and scoff. Yum.

Spiced Noodle Soup with Vegetables and Tofu (v)

This is based on a Wagamama recipe and it sooooooooooooo quick and sooooooooooooo tasty.

For 3-4 portions you need:
2-3 bundles ramen noodles
2 tbsp red curry paste
1 onion, sliced
1 leek sliced
1 carrot, thinly sliced
1/2 cup frozen sweetcorn
1.5l water
200ml soya milk
1 packet tofu, drained and cut in to cubes
2 tbsp vegetable oil
2 tbsp each of mirin and soya sauce
Juice 1 lime

Begin by frying the tofu in the oil till crispy. Drain. Place the curry paste in the pan and fry for a few minutes then add everyone else. Cook for 5 mins or so till the noodles are done. Serve in ramen bowls and slurp your way to satisfaction.

Windy Beany Stew (v)

Yes, like the fart soup recipe I blogged earlier, expect this to have an, ahem, effect on your digestive system. Everyone needs a good clear out now and then, yes?! Please don't be put off by the name. It's delicious and will only adversely affect you if you're not used to pulses.

For 4-6 portions you need:
Stew
2 leeks, shredded
2 carrots, peeled and sliced into half moons
1 onion, diced
2 cloves garlic, crushed
about 750ml light veggie stock (e.g. marigold)
about 1 cup red lentils
1 tin chickpeas, drained
2 tsp dried oregano
pepper
2 tbsp veg oil

Herbed Dumplings
50g vegetable suet
100g self raising flour
1 tsp dried mixed herbs
salt and pepper
cold water to mix to a dough

Begin by sauteeing the onions, carrots, leeks and garlic in the oil for about 5 mins. Add the lentils, chickpeas and stock and bring to the boil. Toss in the dumplings and simmer for 15-20 mins till everything is cooked. Serve with mashed potatoes and marvel at how something so easy can taste so delicious. Have a fart lighting competition about 3 hours later, mwahh!