White Chocolate and Vanilla Cupcakes

I like making cupcakes. I like the different flavour combinations, I like the decorating but most of all I like the buttercream. Billowingly soft and sweet deliciousness. Yum yum yum. These cupcakes are a basic vanilla cupcake with the addition of white chocolate chips in them for an extra level of flavour and texture.

For 12-18 cupcakes you need:
Cakes
6oz vitalite
6oz vanilla sugar
6oz self raising flour
3 eggs
1 tsp vanilla extract
150g white chocolate chips

Icing
200g icing sugar
100g softened butter
1/2 tsp vanilla extract
1-2 tbsp milk

To Decorate
White chocolate buttons
Silver edible spray
White edible glitter

Begin by making the cakes. Cream the vitalite and vanilla sugar together in a free standing mixer for 5-10 mins till light and fluffy. Add the eggs, one at a time, with a spoonful of the flour with each to stop if from curdling. Add the rest of the flour along with the milk and vanilla. Mix well. Finally lightly combine the white chocolate chips in to the mixture.

Spoon in to lined muffin/cupcake trays and bake at 170 degrees for 15-20 mins till lightly browned and risen and cooked through. Leave to cool.

Make the buttercream by combining everything together and beating well for at least 10 mins. Pipe on to the cooled cakes and decorate as you wish. Lovely with coffee in the morning or a cup of tea in the afternoon.

Dhal Soup with Root Vegetables (v)

It's cold outside. But this will keep you warm. Made from store cupboard ingredients, it can be ready in 30 mins and warmed me and the boy perfectly this evening.

For 4 portions you need:
1 large onion, finely chopped
1 large carrot, peeled and cut into 0.5cm dice
1/2 swede, peeled and cut into 0.5cm dice
1 parsnip, peeled and cut into 0.5cm dice
1/2 cup red lentils
1 can coconut milk
2 tbsp curry paste
3 cloves garlic, crushed
1 inch piece of ginger, finely grated
1 litre boiling water
2 tsp vegan stock powder
freshly ground black pepper
1 tbsp vegetable oil
fresh mint and coriander

Begin by sautéing the onion, carrots, parsnip and swede in the oil till the onions are translucent. Add the lentils, garlic, ginger and curry paste and cook out for 2-3 mins. Pour over the water and coconut milk and bring to the boil, adding the stock powder and seasoning with black pepper. Simmer for 15 mins or so, until the lentils are cooked through and the vegetables are tender. Serve topped with roughly chopped coriander and mint and some naan bread.

The Earl's Christmas Edition Whisky Tea Loaf with Vanilla and Mace

I'm on a roll with these tea loaf variations... And this one is my personal favourite. Lightly spiced from the mace; sweet from the vanilla and tangy from the whisky. The possibilities are endless and eating the results is rather enjoyable too heh heh.


For two 2lb loaves you need:
225g sultanas
225g raisins
225g currants
125g chopped glace ginger
125g chopped candied peel
225g demerara sugar
275ml strongly brewed earl grey tea
75ml whisky
1 tsp ground mace
1 tsp vanilla extract
1 large egg, lightly beaten
450g self raising flour



As before, begin this at least 24 hours before you want to bake it. Brew the tea and dissolve the sugar in it. Place the fruit, tea and whisky in a tub and leave to soak for 24 hours. When you want to make the cake, mix the egg in to the soaked fruit mixture, then add the flour, vanilla and mace. Mix well and scrape into two lined loaf tins. Bake in a 170 degree oven for about an hour. This cake ages very well and will last for at least 2 weeks. Assuming it doesn't get eaten first ;-)

Reece's Peanut Butter Cup Cupcakes

These cakes have been inspired by that icon of American confectionary, Reece's Peanut Butter Cups. I love love love the combination of chocolate and peanut butter, but have never made a cake version of this previously. They work well, with a moist chocolate cake bottom (made from Nigella's sour cream chocolate cake recipe) and a salty, but sweet peanut butter frosting. Not for the fainthearted, these cupcakes pack a punch. And calories to match!

For 12-18 cupcakes (depending on tin size) you need:


Chocolate cake base
200g vanilla sugar
200g plain flour
200g vitalite
2 eggs
40g cocoa powder
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp bicarb
150ml sour cream
2 tsp vanilla extract

Peanut Butter Frosting
100g butter, at room temp
200g smooth peanut
200g icing sugar
2-3 tbsp milk

Mix everything for the cake together in a free standing mixer on medium speed till well combined. Turn the mixer speed to max and beat for 5 mins until light and fluffy. Place spoonfuls of the mixture into muffin/cupcake cases and bake in a moderate (170 degree) oven for 15-20 mins till risen and cooked through. Leave to cool.

For the frosting, again mix everything together in a free standing mixer till combined. Turn up the speed and beat for no more than 3 mins till light and fluffy. Place into a piping bag and pipe on top of the cooled cakes. Enjoy with an ice cold glass of milk if you want to continue the American theme.

Boyfriend Edition™ Tea Loaf

I have made this cake, a variation of St Delia's iconic Irish Tea Bread, three times so far. And each time it's been slightly different. The first time I made it, I heavily spiced it with mixed spice and cinnamon as the original batter mix was a bit insipid for me. The second time I made it was called the Baker's Edition and it was rich, moist and succulent due to soaking in orange juice. Inspired by the Baker's Edition, my boyfriend requested an extra special Boyfriend Edition cake. And this is it. It uses roobios tea and whisky as soaking fluids as he introduced me to roobios which I now adore, and we both love whisky. It's the lightest in texture and taste of the three I have made, and filled with lurve. Enjoy :)

For two 2lb loaves you need:
225g sultanas
225g raisins
225g currants
125g chopped glace ginger
100g glace cherries
100g chopped candied peel
225g demerara sugar
275ml strongly brewed roobios tea
75ml whisky
1 large egg, lightly beaten
450g self raising flour
1/2 nutmeg, freshly grated
2 tbsp vanilla sugar

Begin this 24 hours before you want to make it. In to a large bowl place everything apart from the egg and flour. Mix well and leave to steep in a cool place, stirring once or twice during this period. The next day, pre-heat an oven to 170 degrees and line two loaf tins. Add the beaten egg to the fruit mixture and combine thoroughly. Then add the flour and mix well. Don't forget to add lots of love at this stage too ;-)

Scrape into the tins. Grate the nutmeg over the top of the unbaked cakes, and then sprinkle over the sugar. Bake for about 90 mins or until it's risen, golden brown and cooked all the way through. Leave to cool. The cake can be eaten immediately, but it's better if left to mature and served either cold, or toasted, with lashings of butter. Oh and a mug of strong tea. Roobios, natch ;-)

Mushroom Double Swiss (aka cheese and mushroom omelette...)

Breakfast is such an important meal. And when I am at home it invariably involves eggs of some sort. I adore eggs, and the soft, oozy gooiness that an omelette gives makes me very happy indeed. This is called mushroom double swiss cos, like the burger of that name, it uses gruyere and mushrooms as a filling.

For one person you need:
75g mushrooms, sliced
1 knob butter
salt and pepper
2 eggs, lightly beaten
1 tbsp gruyere cheese, finely grated.

Begin by melting the butter in a small-ish frying pan. Once hot and the butter is bubbling, add the sliced mushrooms and season well with salt and pepper. Cook over a moderate heat till the juices have come out of them and they start to turn golden brown on their edges. When this happens, add the eggs to the pan and distribute evenly by shaking the pan. Sprinkle the grated cheese over the top and keep shaking the pan to move the eggs about and ensure they cook evenly. When the eggs are mostly set, flip one third of the omelette into the centre then turn the eggs out of the pan on to a plate, completing the fold as you do so. Scoff immediately with strong black coffee and copious orange juice. Delish.

Kai Look Kuoy (son-in-law eggs)

I remember my mum making this for her Thai son-in-law when he came to visit after the birth of his son. And I remember just how delicious they were too. But it's taken me over a year to make them for myself (and my boyfriend ;-)). And OMG how awesome they are! Made with quails eggs, they make a lovely canape; or else serve 3-4 per person as a starter with a selection of other yummy Thai bites.

For 12 portions you need:

To serve:
12 leaves from little gem lettuces, washed and dried.

For the eggs:
12 quails eggs
vegetable oil for deep frying

For the topping:
6 shallots, sliced thinly
6 garlic cloves, sliced thinly
1 tbsp roughly chopped fresh coriander

For the sauce:
2/3 Barts spice jar of tamarind paste
2 inch chunk of ginger, finely grated
2 thai chillies, sliced thinly
2 tbsp light soya sauce
1 tsp ground cumin

Begin by mixing everything together for the sauce. Leave to one side to allow the flavours to develop whilst you do the other stages.

Semi hard boil the quails eggs in simmering water for 3-4 mins. Refresh in cold water and then *carefully* peel the shells away (if the eggs are very fresh this will be tricky so take your time!).

Heat vegetable oil in a shallow pan to a depth of about 2cms. Deep fry the shallots and garlic and drain on kitchen paper. Repeat with the eggs, frying until they become crispy and golden brown all over.

Place the lettuce leaves on a serving dish and place a dessertspoonful of the sauce in each one. Top with an egg and then the shallots and garlic. Finish with some fresh coriander. Sigh in pleasure as you eat. Totally and utterly delicious!

Laab (v)

If you are veggie/vegan then substitute the fish sauce for mushroom soya sauce and some rice vinegar. Do not stint on the chillies. You need this to make your mouth dance and burn from the heat. Make sure you serve it with some plain jasmine rice to cool your mouth tho!

For 2-3 portions you need:
1 red onion, finely sliced
1 shallot, finely diced
1 cup fresh coriander, roughly chopped
3 tbsp fish sauce (yes really) or 2 tbsp mushroom soya sauce and 1 tbsp rice vinegar
juice of 2 limes
1/2 cup fresh mint, roughly chopped
2 tsp hot chilli powder
2 thai chillies, finely sliced
1 tbsp toasted rice (buy ground rice and toast till golden brown)
1/2 pack marinated tofu

Place everything apart from the tofu in a large bowl and mix thoroughly. Heat the tofu through until hot and add to the bowl. Mix thoroughly. Serve with jasmine rice to temper the heat from the delicious sauce.

White Chocolate Mousse Torte

I am a rubbish blogger at the moment. I know. I have been cooking, but I just haven't been blogging. And <deep breath...> I have, er, sort of fallen off of the veggie wagon in recent months and therefore haven't felt able to blog. It's disgraceful I know. I am climbing back on again. I just needed a bit of a hiatus...

This recipe is veggie. And it's also sinfully good. It's ridiculously easy to make, but O. M. F. G. it blows your socks off. It would be perfect as a Christmas pudding. It's also perfectly yummy for breakfast. Becka bad. I have adapted the recipe slightly from the original which can be found in Celia Brooks Brown's most excellent New Vegetarian cookbook.

For 10-12 slices you need:
200g amaretti biscuits, crushed to smithereens
75g butter, melted
500ml double cream at room temperature
30ml milk at room temperature
30ml amoretto liqueur (or cointreau if you want an orangey flavour or indeed any other liqueur you fancy and happen to have to hand...)
400g white chocolate, melted and left to cool slightly.

***Firstly remember to take the milk and cream OUT OF THE FRIDGE at least 2 hours before you want to make this as it's crucial they are not cold or the chocolate will try and set too quickly when you combine everything together and you will not achieve the light, moussey texture you are after***


Melt the chocolate in a bowl over a pan of barely simmering water and leave to cool to room temp. Meanwhile mix the crushed biscuits with the melted butter and line a 20cm round silicone tin with the buttery mixture (or line a 20cm springform tin).

Whip the cream, milk and whatever booze you are using until the cream forms soft peaks. Be careful not to over whip as otherwise it will be impossible to combine the chocolate in.

Slacken the chocolate mixture with one spoonful of the cream, then carefully fold this in to the remaining cream. Pour on top of the biscuits and leave to chill for at least four hours.

Serve in thin slices with exotic fruit - cape gooseberries, persimmon and passion fruit work particularly well against the creamy richness of the torte.

Pasta with Tomatoes, Chilli, Ginger and Garlic (v)

I don't have a picture for this, boo. So you'll just have to imagine in your minds the bowl of steaming hot pasta topped with a gloriously vibrant red sauce, speckled with pungent ginger and chilli and garlic...
This was made for me a couple of weeks ago and was a revelation. I had never ever thought to add ginger to a tomato based pasta sauce but it works so well. Usually I reserve the holy trinity of ginger, garlic and chilli to Indian or Chinese style dishes, not pasta. But try it. You won't be disappointed.

For 2 people you need:
150g pasta of your choice
1 tin chopped tomatoes
1 red chilli, finely chopped
3-4 cloves garlic, crushed
good knob of ginger, finely grated (only a microplane will do imho)
1 cup fresh baby plum tomatoes
salt and pepper

Cook the pasta. Meanwhile prepare the fresh tomatoes by chopping them and then pulverising them in the pan. Add the ginger, garlic and chilli and heat. Season. Serve on the pasta. Groan with pleasure, even moreso if you have been spoiled and someone else does the cooking and washing up...

Courgettes with Feta and Lemon

I thought the wonderful Ottolenghi had done a recipe for this but apparently I dreamt it cos I couldn't find it so created this instead to satisfy a craving and a glut of courgettes...

For 2-3 people you need
2 courgettes, cut into 3 inch lengths then thin slices
2 cloves garlic, crushed
juice of a lemon
salt and pepper
2-3 tbsp excellent quality olive oil
1/2 pack feta
1 tub chilli olives

Griddle the courgettes till scorched in places and just tender. Meanwhile place everything else apart from the feta and olives in a bowl. Place the hot courgettes into the dressing to marinade then top with the feta and olives and eat with copious crusty bread to soak up the garlicky juices. Nomnomnom.

Salad of Haloumi and Croutons

A quick and easy salad to throw together from bits and bobs leftover from other days. And a useful way of using up stale bread too.

For 1 person you need:
1/2 pack haloumi cut into slices
lettuce
cucumber
red onion

For the garlic croutons you need:
1-2 slices stale bread
1 clove garlic
salt and pepper
1 clove garlic, crushed
1 tbsp olive oil

Toss the crouton ingredients together in a bowl then toast in a hot oven for 5-10 mins taking care not to burn them. fry the haloumi till golden brown then serve with the salad and croutons. Yum.

Cauliflower, Carrot & Spinach Curry (v)

It's officially autumn today. The lights were on in the living room from 4pm and it's grey, murky and dankly drizzly outside, sigh. This is the sort of food you need on days like that...

For 4-6 portions you need:
2 onions, chopped
4 cloves garlic, crushed
1/2 cup split red lentils
600ml water
2 tbsp tomato puree
1/2 jar minara madras curry paste
3 large carrots, peeled and chopped
1 cauliflower, broken in to florets
1/2 bag spinach
1 tbsp oil

Sautee the onions in the oil for 10-15 mins, adding the carrots after 5 mins. Add the curry paste and garlic and cook out for 1-2 mins. Add everything else apart from the spinach and bring to the boil. Reduce the heat and simmer for 15-20 mins till the lentils are cooked. Add the spinach and cover with a lid to allow it to wilt. Serve with mango chutney, lime pickles, indian salad and, er, chips if you want ;-) I added a hardboiled egg too but obviously omit if you're vegan.

Umami Noodles with Peas and Courgettes (v)

I adore the dark, salty, savoury magic that is umami. I can eat marmite from a jar I like it so much. Ditto soya sauce. This speedy noodle dish blends savoury soya sauce with black bean sauce for a really satisfying salty umami kick. The peas give a nice sweetness to balance the overall flavour of the dish. Yes I am aware that writing a description in that way makes me sound like a poncy twat. Care much lol?!

For one person you need:
1 bundle soba noodles (or eggs ones if you are not vegan)
1/2 onion, roughly chopped
1 courgette cut into chunks
1/4 cup frozen peas
2 tbsp dark soya sauce
2 tbsp black bean sauce
splash mirin
1 tsp vegetable oil

Cook the noodles in water and drain once done. Meanwhile fry the onion in the oil and add the courgette and peas. Once the noodles are cooked add to the vegetables and add the mirin, soya sauce and black bean sauce. Cook till warmed through and serve.

New Potatoes with Feta, Olives and Garlic

This is a cinch to make but benefits from being made ahead of time to let the flavours develop and infuse. Perfect for a lunchbox :)

For 2-3 portions you need:
1 pack baby new potatoes, cooked till tender
1 pack feta
1 red onion, chopped
1 pack chilli olives
juice of 1 lemon
2 tbsp good quality olive oil
freshly ground pepper
2 cloves garlic crushed

Place the lemon juice, olive oil. garlic, pepper, olives and red onion in a bowl. Mix well. Once the potatoes are cooked cut in half and to the bowl. Crumble over the feta. Leave to infuse then scoff. Yum.

Simple Tomato Salad with Balsamic Vinegar (v)

I never used to like tomatoes, but apparently I do now. But only when perfectly ripe and preferably served with balsamic syrup. This is a lovely light summer salad that makes the most of the last of the perfect tomatoes.

For 2-3 people you need:
2-3 large tomatoes
Couple of handfuls of salad leaves
1 red onion, sliced
basil leaves
1 tbsp red wine vinegar
3-4 tbsp very good quality olive oil
salt and pepper
1/4 cucumber
1-2 tbsp balsamic syrup

Start by making the tomato salad. Slice the tomatoes and onions and lay in a shallow dish. Season with salt and pepper then drizzle over the red wine vinegar and the olive oil. Scatter over the basil leaves. Leave to infuse at room temperature for a couple of hours if you can.

When ready to serve; plate up with salad leaves and cucumber and then add the tomatoes. Drizzle over some balsamic syrup and serve with bread.

Bruschetta with Pesto, Tomatoes and Mozzarella

Poor ickle blog. No posts for ages. Bad Becka. But here is a quick, easy and tasty end of work feed me now recipe to get me back into the blogging groove again...

For 2 people you need:
1 garlic ciabatta
1 tub fresh green pesto
1 pack mozzarella
1 cup baby plum tomatoes, cut in to quarters
1 red onion, finely diced
handful fresh basil leaves

Bake the ciabatta in the oven according to the instructions. Meanwhile mix the onions with the tomatoes and 2/3 of the pesto. Once the bread is cooked, place the pesto onion and tomato mix on the bread, top with the cheese and basil leaves. Drizzle over the remaining pesto and season with black pepper. Eat with your fingers and sigh with pleasure...

Quinoa with Broccoli and Tofu (v)

I had lunch with my lovely lovely friend today and made this for us to share :) It was pronounced delicious. Result ;-)

For 4-6 portions (depending on greed) you need:
1 cup white quinoa
2 cups water
1 tsp vegan stock powder
1 packet tenderstem broccoli, trimmed and cut into bite sized pieces
1 tbsp dark soya sauce
1 tbsp mirin
1 tsp rice wine vinegar
1 tsp sesame oil
6 spring onions, trimmed and sliced
1 packet smoked and marinated tofu (taifun is best imho)

Place the quinoa, water and stock in a lidded pan. Bring to the boil and cook for about 8 mins. Add the broccoli and turn off the heat (keep covered). Leave to steam for a further 15 mins. Add everything else and scoff. Simples. Delish.

Easy Bread with Oats and Seeds (v)

This is my mum's recipe and is so simple but makes a really tasty loaf that keeps well and also toasts well.

For one large loaf you need:
500g wholemeal bread flour
200g porridge oats
1 heaped tsp salt
1 scant tsp sugar
7.5g fast action dried yeast
1 tbsp sunflower oil
1 tbs each sunflower, poppy and pumpkin seeds
350-450ml warm water

Place the yeast and sugar in a jug with 350ml warm water. Leave for a few moments till it goes frothy. Meanwhile place everything else in a bowl and mix. Add the yeasted water and mix to a dough, adding more water if necessary. Turn out and knead for about 10 mins till elastic. Leave to rise for 60-90 mins then knock back. Shape into a circle and place on a baking sheet. Cook in a hot oven for about 40 mins.

Rich Chocolate Brownie (v)

I think my tastebuds are evolving. I never thought it would be possible to enjoy a dense, gooey, sticky, rich, unctuous chocolate brownie sans butter and eggs, but it is. And this recipe proves it. I tweaked the original recipe in line with feedback from others, reducing the sugar by 100g, using muscavado to make it more gooey and sticky and reducing the oil slightly too. I cooked for 20 mins as I wanted the outside squares more cakey and the inside squares ooooooozing.

For about 24 brownies you need:
250g plain flour
250g light brown muscavado sugar
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
200ml sunflower oil
250ml water
65g cocoa powder

Mix everything together until smooth. Scrape into a lined tin and bake at 160 degrees for 20 mins. Leave to cool slightly before scoffing.

Limeade (v)

This is refreshing, and quick. Add as much sugar as you want to taste. I like mine sharp and sour.

For 2-3 glasses you need:
4 limes
2-3 tbsp sugar
1 litre of water

Place in a blender. Blend. Strain. Drink. That is all...

Quinoa with Steamed Vegetables and Peanut Sauce (v)

I was craving satay sauce today and also had a selection of pathetic looking vegetables to use up in the fridge. The quinoa is quick to cook and makes a nice change from rice or noodles.

For 2 people you need:
Quinoa
1/2 cup quinoa
1 cup boiling water
1/4 tsp vegan stock powder

Peanut Sauce
1/4 jar smooth peanut butter
1 small can coconut cream
2 cloves garlic, crushed
1 chilli, finely chopped
1/2 tsp dried chilli flakes
2 tbsp soya sauce
1 tbsp mirin
2 tbsp medium sherry
2 tsp chinese vinegar

Vegetables of your choice to steam (I had asparagus, sugar snap peas and chinese leaf which I left raw)

Place the quinoa, stock powder and water in a lidded pan. Bring to the boil, simmer for 5-10 mins and then turn off the heat and leave to steam for a further 5-10 mins.

Place all the sauce ingredients in a pan and heat, mixing well. Do not allow it to boil or the fat will separate, bleck.

Steam the vegetables. Serve and enjoy.

Lentil Shepherd's Pie with Sweet Potato Mash (v)

I fancied this, so I made it...

For 3-4 portions you need:
1/2 cup puy lentils
1/2 cup green lentils
1 bay leaf
2 onions, chopped
3 cloves garlic, crushed
1 tbsp olive oil
1 tin chopped tomatoes
1 tsp dried oregano
1 tsp vecon stock paste
salt and pepper
3 large carrots, peeled and chopped
250ml red wine
2 tbsp tomato puree
3-4 large sweet potatoes, peeled and chopped
2-3 tbsp soya milk
1 small knob vegan marge
Generous grating of whole nutmeg
Salt and pepper.

Wash the lentils, then place in a pan with the bay leaf. Cover with water and bring to the boil. Boil rapidly for 10 mins then reduce the heat and simmer for 15-30 mins till the lentils are soft but not mushy.

Meanwhile sautee the onion, garlic and carrot in the oil for 10 mins. Add the tomatoes, puree, wine, salt, pepper, oregano and stock. Cook for 10-15 mins till thickened. Once the lentils are done, drain and add to the tomato sauce. Mix well.

Cook the potatoes in a pan with a little water. Drain, mash with the milk and marge. Season with salt, pepper and nutmeg. Place the filling in a dish and top with the mash. Bake in a hot oven for 15 mins or so till the mash has browned slightly. Serve with veg or as is...

Creamy Curry Sauce (v)

When we were in Toronto we went to an amazing veggie eatery called Fresh. We had a sauce similar to this there with sweet potato fries. It's sort of like chip shop curry sauce but soooooooooo much nicer. It makes a large batch but keeps for a week or so in the fridge (or you can freeze it) so halve it if you don't want to be drowning in curry sauce...

For 8-10 portions you need:
1 can coconut milk
3 cups vegetable stock
1 large onion, diced
3 cloves garlic, crushed
1 chilli, chopped
1/2 cup tomatoes, chopped
3 tsp each turmeric, garam masala, coriander, cumin
2 tbsp plain flour
1/2 - 1tsp chilli flakes depending on how hot you like it
1 tbsp vegetable oil

Fry the onion, chilli and garlic in the oil for about 10 mins till softened. Add the flour and dry spices and cook out for a further 3-4 mins. Slowly add the stock, stirring to avoid lumps. Add the coconut milk and tomatoes. Bring to the boil and then simmer for 30 mins. Serve with rice and lentils or whatever you fancy really. Including chip shop chips...

Rice and Lentils (v)

I admit this doesn't sound or indeed look very appetising, but it is yummy. Honest. It's also quick and easy to do and is nice hot or cold. You can serve it with a cold Indian style salad or lime pickle and mago chutney or maybe a creamy curry sauce. We had it with roasted sweet potatoes and carrots and curry sauce. The choice is yours...

For 4-6 portions you need:
1 cup basmati rice
1.5 cups red lentils
2 onions, finely diced
6 tbsp oil (don't stint on this, you need it all!)
3 cups water
crispy fried onions, to serve

Fry the onions in the oil over a gentle heat for about 20 mins until golden and crisp. Wash the rice and lentils thoroughly. Add to the pan along with the water. Bring to the boil and then cover and simmer very gently until the rice and lentils are cooked, about 20 mins. Fluff up with a fork and serve topped with more crispy onions.

Blueberry Muffins (v)

I had some manky blueberries to use up. Manky as in they were old and the skins therefore a little tough so I didn't just want to eat them. Muffins to the rescue, as the heat of the oven would make them burst and their juicy loveliness would then be spread throughout the muffin. Some lemon in these too helps to lift the flavour.

For about 6 large sized muffins you need:
1 cup plain flour
1/2 cup caster sugar
zest of one lemon
1 punnet blueberries, washed and picked over for stalks etc
3/4 tsp bicarb
1/2 tbsp white wine vinegar
40ml grapeseed oil
1/2 cup soya milk
1/4 tsp salt

Place everything in a bowl and mix well. Spoon into cases and bake in a moderate (170 degree) oven for 15-20 mins till risen and golden brown. Lovely warm and they also freeze well.

Double Ginger Cookies with Stem Ginger (v)

The only problem with opening a jar of stem ginger in syrup is that you need to eat it within a week... So these were created to use up the jar I opened to make the sticky date and ginger loaf yesterday. This was a risk recipe as the original uses egg but I just omitted that and used some of the stem ginger syrup to replace it. It worked a treat and these cookies are crisp but chewy and nicely packed with bits of ginger. The original recipe is another Rose Elliot (Vegetarian Cookery, original edition, p325).

For about 18 cookies you need:

50g vegan margarine

100g caster sugar

40g golden syrup

175g self raising flour

1 tsp bicarb

1 tsp ground ginger

4 balls stem ginger, chopped

2 balls stem ginger, sliced (to decorate)

Mix the marge, sugar and syrup together till fluffy. Add the four, bicarb, ground ginger and stem ginger. Mix well. Add a little of the stem ginger syrup if you need to bring the mixture together in to a dough. Pull of bits about the size of a walnut and roll into balls. Place on a lined baking tray and flatten with a fork. Top each one with a piece of stem ginger. Bake in a moderate (160 degree) oven for 10-15 mins till golden brown and risen. Leave to cool for a few mins on the baking sheets then transfer to a cooling rack. 

Tofu Scramble with Mushrooms and Spring Onions (v)

I have long been scared to make this, and I have no idea why. It's a piece of p*ss. Quick. Tasty. Easy. Good for you. And to my delight sooooooooo much nicer than scrambled eggs too. Tofu scramble, where have you been all my life??!

For two people you need:
1 small pack firm silken tofu, drained
3-4 spring onions, trimmed and finely sliced
1/2 punnet mushrooms, roughly chopped
1 tsp oil
salt and pepper
1/2 tsp ground turmeric
a few drops tabasco to serve (optional)

Begin by sauteeing the onion and mushrooms in the oil for about 5 mins till softened and the juices have run from the mushrooms. Season. Crumble over the tofu and add the turmeric. Cook through, stirring gently so that the tofu doesn't break up too much. Serve with toast (and marmite ;-)) and a few drops of tabasco.

Sticky Date and Ginger Loaf (v)

I love love love gingerbread and sticky gingery cakes and my staple vegan cake of choice is thus Rose Elliot's fabulous parkin. But we all fancy different things at times and my recent decision to go totally vegan has meant my vegan cook books are getting more of a read of late. This is another Rose Elliot recipe, from her Vegan Feasts book (p164). I have tweaked it slightly in the method and by adding some of the ginger syrup in place of golden syrup.

For 2 2lb loaf cakes you need:
250g plain flour
2 tsp ground ginger
1/2 tsp bicarb
125g stoned dates
50g (about 4 balls) stem ginger in syrup
125g light soft brown muscavado sugar
150g treacle
100g golden syrup
50g ginger syrup from jar
125ml grapeseed oil
125ml soya milk

Heat the treacle, sugar, golden syrup and ginger syrup until everything has melted together. Leave to cool (this is important! If it's too hot the cake will collapse).

Meanwhile mix together everything else in a food processor to roughly chop the dates and ginger. Add the cooled sugar/syrup and pulse quickly to bring it together. Pour into lined loaf tins and bake in a moderate (150 degree) oven for an hour or so. The cakes last well and get stickier over a week or you can slice and freeze ready for lunches.

Summer Bean Salad (v)

I love haricot beans. I love them as baked beans but they're even better, naked, and centre stage imho. They're smaller than cannellini beans, but with the same creamy inside of a butter bean and just taste so delicious. This salad is quick and easy to throw together and lasts for a couple of days so makes for an excellent portable lunch.

For 3-4 portions you need:
1 tin haricot beans, drained and rinsed
1 small tin sweetcorn, drained and rinsed
handful baby plum tomatoes, roughly chopped
1 large red onion, finely diced
4" length of cucumber, diced into 1cm cubes
1 large carrot, peeled and grated
salt and pepper
2 tbsp walnut oil
1/2 tbsp white wine vinegar
1 tbsp french mustard

Mix together the dressing ingredients. Toss everything together and slather with dressing. Serve on a bed of salad leaves. Become the envy of the office :)

Hotdogs (v)

I love hotdogs but the veggie hot dog style sausages are now 'new and improved' which means they're rank. So I have swapped to using Linda McCartney sausages instead, and the bonus is that they are also vegan. Win.

For two people you need:
2 hot dog rolls
2 Linda McCartney sausages
1-2 onions, finely sliced
1 tsp vegetable oil
4 tbsp water
Ketchup and american style mustard to serve
Chips if you wish.

Begin with the onions. Heat a pan, add the oil and onions and leave them to gently cook for 15-20 mins. if the pan gets too hot add some water. Add some water anyway towards the end as this gives them a lovely texture akin to that found in burger van onions (no really, this is a *good* thing). Cook the sausages and chips. Split the buns and squirt in ketchup and mustard. Add the sausage and top with the onions, adding more ketchup or mustard if you wish. Perfect weekend food.

Raspberry and Strawberry Soyashake (v)

Tesco's strawberries were rubbish yesterday and they looked so sad today that I had to use them up in something other than eating them au natural. I macerated half of them as L adores those on pancakes and the others went into this. Add sugar/agave nectar/maple syrup if you want but I kind of like the sharpness of just using fruit and soya milk. Clearly this can be made with milks other than soya but I happen to like soya milk...

For one person you need:
1/2 cup fresh strawberries
1/4 cup fresh raspberries
200ml unsweetened soya milk

Lob everything into a blender and blitz for 2-3 mins till smooth and frothy. Enjoy :)

Banana and Oat Cake (dairy free)

My flat is too hot. And I buy too much food. So there were manky bananas to use up last week and I am fed up with making Nigella's banana bread so googled for a new recipe and found one on the able and cole website. It was nice. One loaf went to work and disappeared. The other was donated to the school fete. I should probably say now I don't like banana bread. It'd probably be easier to (a) buy less bananas or (b) throw them away... At least other people benefitted tho. According to feedback the cake was nice.

For 2 2lb loaf cakes you need:
200 g brown sugar
5 tablespoons vegetable oil
3 eggs
4 ripe bananas, mashed
100 g porridge oats
120 ml soya milk
200 g plain flour
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tsp vanilla bean paste


Mash the bananas in a large bowl. Add everything else and mix. Pour in to two lined loaf tins then bake in a moderate (170 degree) oven for about an hour till the cakes are risen and cooked all the way through. 

Puff Pastry Pizza

I have blogged something similar to this before, but this combination of ingredients was too good not to remember for another day.

For 4-6 portions you need:
1 sheet ready rolled puff pastry
1 jat red pesto
1 red onion, finely sliced
2/3 pack chilli olives
1/4 jar salted capers, well rinsed
1/2 log goats cheese, cut in to slices
Handful fresh basil leaves, roughly chopped
1-2 tbsp coarsely grated veggie parmesan
drizzle chilli oil
4-6 sun dried tomatoes in oil

Lay the pastry on some baking paper on a baking sheet.
Score an edge 1cm thick.
Spread the pesto on the pastry inside the boarder.
Scatter over the onions, olives, capers and cheese. Top with the basil and parmesan and tomatoes.
Bake in a hot oven for 15-20 mins till the pastry is risen and everything is cooked.
Serve with a rocket salad and drizzled with chilli oil.

Pasta with Chickpeas, Tomatoes and Broccoli (v)

This was suggested to me by @DixxyD and mighty fine it is too. It's a recipe from Rose Elliot's Vegetarian Express (p92) which I have tweaked slightly by adding tenderstem broccoli to it. It's lovely hot but the leftovers are equally nice cold the next day for lunch.

For 4-6 people you need:
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
1 onion, chopped
2 fat cloves garlic, crushed
1 tbsp olive oil
salt and pepper
1tsp vegan stock powder
splash red wine vinegar
1/2 tsp sugar
1 pack tenderstem broccoli, trimmed, washed and cut in to bite sized chunks
325g wholewheat pasta

Fry the onion in the oil for about 10 mins till softened and lightly browned. Add the garlic and cook for a further 1-2 mins. Add the tomatoes and bring to the boil. Add everything else apart from the broccoli and pasta and cook for 10 mins or so till thickened. Season to taste.

Meanwhile cook the pasta, steaming the broccoli over the pasta for the last 5 mins. Add the broccoli to the sauce, then drain and pasta and add this too. Mix well and serve.

Vanilla Frappachino (v)

Yeah I know I blogged a mocha one last week, but this is also worth trying. Honest.

For one person you need:
250ml double strength coffee, brewed and left to go cold, then chilled.
2 tsp sugar
4 tbsp vanilla swedish glace
1 cup ice

Place everything in a blender and whizz till smooth. Serve in a long glass and enjoy the buzz.

Olive, Sun Dried Tomato, Cheese and Onion Soda Bread

This was based on a recipe in August's Cook Vegetarian magazine.

For one large loaf you need:
450g plain flour
1 tsp bicarbonate of soda
300ml plain runny yogurt
3 tbsp water
75g mature cheddar, grated
75g veggie gruyere, grated
75g mixed, stoned olives, chopped roughly
6 sun dried toms in oil, roughly chopped
freshly ground pepper
1 large onion, finely diced
1 tbsp olive oil

Begin by frying the onion in the oil for 10 mins till softened. Meanwhile mix the flour, bicarb, cheeses, olives, tomatoes and pepper together. Add the onions once cooked. Then mix to a dough with the yogurt and water. Shape into a round and place on a baking sheet. Cut a deep cross in to the top. Bake in a hot (200 degree) oven for 20 mins. If the inside is not cooking fast enough, cut through the slash to break the loaf into four quarters to help speed up the cooking process. It's done when golden brown all over and sounds hollow when tapped. Leave to cool slightly then scoff. It's fab on it's own or else serve with soup or salad.

Mr Strone Soup (v)

You can basically use whatever you want for this. I had carrots and cabbage to use up, so used up they were...

For 4-6 portions you need:
1 onion, diced
3-4 cloves garlic, roughly chopped
1 tbsp olive oil
6 new potatoes, cut into bite sized chunks
75g wholewheat spaghetti, broken into small lengths
1 can black eyed beans, drained and rinsed
1 tin chopped tomatoes
2 tsp vegan stock powder
salt and pepper
1/2 tsp sugar
2 tbsp vegan red pesto (I had this to use up but you don't need to add it)
1/2 tsp smoked paprika
4 large carrots, peeled and cut into bite sized chunks
1/2 savoy cabbage, finely shredded

Fry the onion in the oil. Add the carrots and potatoes after about 3 mins and cover with a lid. After 10 mins add the garlic and continue to cook for 2-3 mins more (keep stirring frequently to avoid it sticking). Add everything else along with 3 can fulls of water and bring to the boil. Simmer for 10 mins until everything is tender. Serve with fresh bread and some freshly chopped basil and oregano on the top.

Haloumi with Melon, MInt and Balsamic Syrup

Yes this sounds like a weird combo, but it's lovely. Honest. The sweet, juicy melon contrasts well with the crisp, salty haloumi and the mint and balsamic syrup add another layer of taste depth to it (oooh get me, how pretentious does that last bit sound <blush>). The balsamic was an addition suggested by my boy and it really works. He loves dipping his haloumi in to it.

For 2-3 people you need:
1 block haloumi, drained and patted dry
1/2 melon cut into bite sized chunks
1/2 tsp dried mint
1 tbsp balsamic syrup
1 red onion, cut into wedges

Cut the haloumi into thickish slices. Place on a hot griddle pan and fry till golden on both sides (about 8 mins). Fry the onions on the same griddle till lightly softened.

Once cooked, place the haloumi onto a plate and add the onion and melon. Sprinkle over the mint, season with pepper and then drizzle over the balsamic syrup.

Spanakopita

This is very easy to make but looks impressive and is another yummy dish for warmer weather. It travels well so is ideal for picnics or packed lunches.

For 4-6 portions you need:
290g bag of fresh spinach, washed and drained
1 large onion, finely diced
1 tbsp olive oil for frying plus extra for brushing the filo pastry
2/3 of a 250g pack of filo pastry
1 block of feta
2 tbsp salted capers, rinsed well
freshly ground pepper
freshly grated nutmeg

Begin by frying the onion in the oil over a gentle heat for about 10 mins till softened. Add the spinach and cover with a lid. Allow the spinach to wilt then chop roughly with scissors in the pan. Season with pepper and nutmeg and add the capers and crumble in the feta. Mix well.

Meanwhile brush a baking tray with oil and layer in the filo, brushing each sheet with a little more oil. Use half the filo to line the base of the pan. Spoon over the spinach and feta mixture then top with the remaining filo, again brushing each sheet with a little oil. Tuck in the overhanging pieces of pastry and brush the top with oil. Score into diamonds then bake in a hot (200 degree) oven for 30-40 mins. Best served at room temperature.

Piedmont Peppers (v)

It's been hot today. 32 degrees of hotness in Bradford. Unheard of! And it's still uncomfortably close now. So what you need on a day like today is proper food from the Med. And these are to *die* for. OMG they are good. I love this recipe, but the original from St Delia contains anchovies and is therefore decidedly un-vegan friendly. My version substitutes olive tapenade, vegan pesto and salted capers, and by golly it works. Nom. Nom. Nom.Nothing beats the taste of the Med, with a glass of red vino to hand and a sunset to warm your soul. Serve with mountains of crusty bread and perhaps a rocket salad to cut through the richness of the peppers themselves.

For 2-3 people (depending on greed) you need:

3 peppers, cut in half with the stalks left on but de-seeded

2-3 baby plum tomatoes per pepper half, cut in to halves

2 tbsp salted capers, rinsed

1/2 jar black olive tapenade

6 dessert spoonfuls  of vegan red pesto

2-3 large cloves of garlic, peeled and roughly chopped

freshly ground black pepper

2-3 tbsp good quality olive oil

Good quality bread to eat with them

Place the pepper halves on a shallow roasting tin. Fill the hollows with tapenade, then pesto, then garlic, then tomatoes and finally scatter over the capers. Season with pepper (no salt!!) and drizzle over the oil. Roast in a hot oven for 30-45 mins till soft and slightly charred. Scoff. Best served at room temperature.

Lemon Bars

I've neglected my blog recently (sorry) and was horrified to see I'd only done one post in June and that wasn't really me as that was a guest blogger (I'm sure you lot were all very pleased with the break from constant food related tweets...). Anyway. It spurred me on to find new recipes to try and this one from the Hummingbird Bakery cook book (p112) seemed perfect for a hot summer's day and lemons in the fruit bowl to use up...

The recipe is a lovely, zingy one with a lemon shortbread base and lemon curd-y topping. When you make the base, dollop bits of the dough all over the tin to make it easier to spread out evenly. And make a slight lip all round the edge to contain the topping and stop it from spilling over the sides and making the whole thing a bit too sticky to eat with your fingers. This is delicious served with lemon curd ice cream or thick, Cornish, clotted cream. Yuuuuuuuuuuum!

For the base you need:
290g plain flour
70g icing sugar
230g butter, cut into cubes
2 tsp grated lemon zest

For the topping you need:
3 eggs
210g caster sugar
juice 3 lemons
zest 1 lemon

Blitz the ingredients for the base in a food processor and then turn out and press into a lined baking tin (33x23x5cms; the lakeland lidded traybake tin is the perfect size). Bake in a moderate (170 degrees) oven for about 20 mins till lightly browned. Leave to cool slightly.

Mix together everything for the topping and pour over the cooked base (see, that's why you needed the lip...). Bake for 10-20 mins till the topping is set. Leave to cool and then scoff. They say leave it overnight in the fridge but I say it's nice at room temperature :P

Mocha Frappachino (v)

It's hot today. And I am very tired. Time for a cold coffee...

For one person you need:
250ml double strength coffee (brewed with 2 scoops coffee for one small cafitiere)
3 tsp sugar
2 tbsp chocolate swedish glace
100ml soya milk
Handful ice cubes

Make the coffee and chill it well. Place everything into a blender goblet and blitz till smooth. Drink.

Nigella's Chocolate Guinness Cake - eventually!

Hi folks

A few weeks ago, I held a charity bunfight in aid of The MS Society. They hold one every year, called Cake Break, and it's all backed by the Hairy Bikers. I did debate inviting them to show up, but I bottled it at the last minute :-)

Anyway, I made myself even more insufferable than usual by pestering all my Facebook and Twitter pals to bake me goodies to sell to raise money. Those of you that follow me there will no doubt already be shuddering at the memory! However, the very gracious host of this blog made me the Infamous Courgette Bread to sell. And then even more graciously invited me to share the recipe for the Chocolate Guinness Cake I made myself for the event with all you lovely foodies. Because, even if I do say so myself, dang, it was Good!!!

My version is detailed here, based on a couple of things I forgot to buy and had to sub instead, or that I always use alternatives for anyway. I will be posting a link to the original at the end. Nigella's site has a nice picture on it too (I forgot to take any, I was so busy selling. Which was a good thing!)

FOR THE CAKE

250ml Guinness
250g unsalted butter
75g cocoa
400g fruit sugar
1 x 142ml pot sour cream
2 eggs
1 tablespoon vanilla essence
275g wholemeal flour
2 1/2teaspoons bicarbonate of soda

FOR THE TOPPING:

300g Morrisons extra light cream cheese
150g icing sugar
125ml Elmlea double cream

1. Preheat the oven to gas mark 4/180°C (mine's a fan oven so I set it at 175°C), and butter and line a 23cm springform tin (it doesn't say what with, so I used tinfoil, worked fine).
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. (The smell by this time is incredible!)
   
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. (I cooked it for an hour, but made the mistake of putting it in the top of the oven. The top 2mm of the cake did catch slightly, but I just trimmed it off).
4. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
5. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
6. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Now, the original recipe calls for caster sugar. I have used fruit sugar for everything for years, as at one time I was on a strict low GI regime. It will taste just as good, I promise you. In fact, probably better. I also always use Elmlea instead of cream, a holdover from when I had gallstones. But the wholemeal flour was just a happy accident; it was all I had in and I suspect it stopped it from being a bit sad and gloopy. All I know is, I consider myself a passing fair cook and this astounded even me! It was truly delicious.

One last thing - remember I mentioned the top of the cake caught in the oven? Well, I trimmed about 1cm off, which still left a substantial cake. These quantities also made a lot of frosting, so i just turned the burnt bit over, put the rest of the frosting on it, and had another mini cake all to myself! Mega!

And Nigella's unadulterated original is here: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086

Try it. And let me know if yours is as nice as mine was :-) And cheers Becka for inviting me to blog.

Potato Hash with Spinach and Mushrooms (v)

The refuelling plan post geocaching bike ride last night was bacon butties, but the bread was mouldy :( A rummage through the cupboards provided potatoes, onions, mushrooms, spinach and, of course, quorn bacon and so this dish was born. It was very yummy and it's not just the post bike ride OMG I'm so hungry and need to eat NOOOOOOOOOOW that's talking ;-) Leave out the bacon for a vegan dish (or use a vegan version).

For 2 people you need:
250g new potatoes (waxy ones, not floury), skins on, cut into small dice
1 onion, diced
1/2 bag spinach, washed
125g mushrooms, sliced
salt and pepper
vegetable oil
a little soya margerine
1/2 tsp dried mixed herbs
1/2 tsp smoked paprika

Begin by sauteeing the potatoes in a shallow pan for about 15 mins. Cover if you can to speed up the process. Make sure you stir thoroughly to stop the potatoes from catching on the bottom. Season and add the herbs and paprika. After about 15 mins add the onion and mushrooms and a little soya margerine. Continue to cook for another 10 mins or so until the potatoes are tender and the onions/mushrooms are beginning to brown. Add the spinach and cover to wilt. Cook the bacon in a separate pan and serve. A post cooking improvement to recommend is to chop the bacon and add with the spinach.

Butterbean and Sweet Potato Bhuna (v)

Yes, more curry... what can I say. I like curry...

For 4 portions you need:
1/2 jar curry paste
2 jars water
2 sweet potatoes, diced
2 onions, chopped
3 cloves garlic, crushed
3 tomatoes, chopped
1 tin butterbeans, drained and rinsed
1 tbsp oil

Fry the onions in the oil, covered, for 5-10 mins till softened. Add the curry paste and cook out. Add everything else and bring to the boil. Reduce to a simmer and cook for 15-20 mins till the potatoes are tender and the sauce has reduced. Serve with roti.

Greek Salad with Potatoes

Boychild loved this. OMG. He's never eaten Greek Salad before and professed to not like feta but he ate this. And had the leftovers in his lunch the next day. Wonders wil never cease it appears...

For 3-4 portions you need:
1/2 pack new potatoes, jersey royals if you can stretch to them ;-)
1 pack chilli olives
1 pack feta. crumbled into 1cm cubes
2 peppers, cut into chunks
2 red onions, cut into 8ths
2 tomatoes, cut into 8ths and then in half again (so roughly chopped...)
2 tbsp olive oil plus more for roasting
salt and pepper
large handful of fresh oregano, finely chopped
juice of 1 lemon

Cook the potatoes. Toss the peppers and onions in a little olive oil and season. Roast in a hot oven for about 10 mins till tender. Place the tomatoes, olives, olive oil, lemon juice, oregano and feta in a bowl. Add the peppers and onions once cooked. Drain the potatoes and cut in half if large. Add to the bowl. Mix and serve.

Mixed Vegetable Noodles with Cashews (v)

I arrived home from work starving on Thursday and craving a Chinese, so this was created as I really couldn't justify getting a takeaway... The cold leftovers were yumsome for lunch the next day too.

For two portions you need:
1 pack noodles
4 spring onions, cut on the diagonal
1/2 punnet mushrooms, thickly sliced
1 pack mange tout & baby corn, cut into bite sized pieces
2 carrots, peeled and thinly sliced on the diagonal
2 tbsp dark soya sauce
2 tbsp mirin
2 tbsp light soya sauce
2 tsp toasted sesame oil
1/4 cup raw cashews

Cook the noodles. Drain and refresh under cold water. Meanwhile heat a wok and stirfry the vegetables for 2-3 mins. Add the noodles, cashews and the mirin/soya sauces. Heat through and scoff.

Infamous Courgette Bread...

OK it's only infamous cos it's got courgettes in it and it's called bread and people on twitter, instagr.am and facebook wanted the recipe. Maybe it should be called intriguing courgette bread instead... Anyway, I digress. This is a Rachel Allen recipe (p72 of Bake) and jolly fine it is too. A lovely crunchy sugary topping forms during baking and the whole flat smelled of yummy spices as it cooked. It freezes really well and is great for lunch boxes. As the week goes on it can be toasted and topped with butter or honey or whatever you fancy really. Peanut butter on it is suprisingly good. Honest.

For 2 2lb loaves you need:
400g plain flour
1/2 tsp salt
1 tsp bicarb
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 freshly grated nutmeg
300g vanilla caster sugar
100g demerara sugar
3 eggs, beaten
200ml vegetable oil
2 tsp vanilla extract
3 medium courgettes, grated (skin an' all...)
75g walnuts, roughly chopped

Mix everything together and scrape into two lined loaf tins. Bake in a slot (160 degree) oven for 60-90 mins. The loaves are done when a cocktail stick comes out clean when inserted in the centre. Leave to cool and then slice and scoff as you wish. Et voila...

Quick Tomato Soup with Chilli and Smoked Paprika (v)

A colleague had the most yummy smelling bowl of soup for lunch on Monday and I arrived back from the hospital today craving tomato soup so this was created. Beware of the tiny Thai chillies if you use those. One was far more than enough for this for me. Mouth, numb...!

For one greedy person you need:
1 red onion, roughly chopped
1tbsp olive oil
2 cloves garlic, roughly chopped
1 chilli, roughly chopped
1 tin tomatoes
1/2 tin water
1/2 tsp vegan stock powder
1/4 tsp smoked paprika
1/4 tsp sugar
1 tsp balsamic vinegar
1/2 tsp henderson's relish
handful basil leaves
salt and pepper

Heat the oil in a pan and fry the onion for 5-10 mins till softened. Add the garlic and chilli and fry for a further 2-3 mins. Add everything else aside from the basil and bring to the boil. Cook for 5 mins then blend till smooth. Season to taste and re-heat to piping hot. Serve topped with roughly chopped basil.

Watercress, Rocket & Blueberry Salad with Seeds (v)

Quick; disgustingly healthy; vegan; tasty; filling... what else do you need.

For one person you need:
1 cup watercress
1 cup rocket
1 inch cucumber, diced
1/3 cup blueberries
1/4 cup croutons
1 tbsp sunflower seeds

For the dressing combine 1 tbsp white wine vinegar with 1 tbsp hazlenut oil.

Mix, serve, eat.

Cinnamon and Nutella Loaf Cake

The original recipe for this is on the BBC Good Food website. A friend posted it on FB for another friend and I thought it looked like a good one to make for lunch boxes. It certainly is. As it cooks, a crispy, sugary top gets formed. I think next time I might reduce the amount of sugar in the recipe as it's a bit too sweet for me. I think I might also try adapting it with some vanilla sugar and crushed cardamon along with the cinnamon and maybe swap the blobs of nutella for plain chocolate chips. But anyway. The original recipe is still very good ;-)

For one loaf cake you need:

175g soft butter

175g caster sugar

200g self raising flour

3 eggs

1 tsp baking powder

2 tsp ground cinnamon

60ml milk

4 tbsp nutella

Place everything apart from the nutella in a bowl and mix well till thoroughly combined. Place 2/3 in a lined loaf tin and add the nutella in small blobs. Swirl around a bit and then top with the remaining cake batter. Place in a moderate (170 degree) oven for about an hour till cooked. Serve in slices with coffee or a glass of milk. Y-u-m.

Pepper & Mushroom Ragu with Beans and Smoked Paprika (v)

I was going to make miso for dinner tonight but boychild declared he wasn't hungry and one of my peppers was looking ever so sad so I decided to change tack and make a spicy, sweet stew of vegetables and pulses served with quinoa. I am on a sort of health kick at the moment (she says, eating crisps and she blogs #fail) so this is uber good for you but yummy too. Enjoy.

For 2-3 portions you need:

Ragu

1 onion, chopped

2 tbsp olive oil

1 clove garlic, crushed

125g mushrooms, thickly sliced

1 red pepper, deseeded and roughly chopped

1 can butter beans

1 tin chopped tomatoes

1/2 tsp chilli flakes

1 tsp smoked paprika

pinch sugar

1/2 tsp red wine vinegar

1 tsp vegan stock powder

salt and pepper

handful roughly chopped fresh coriander to serve

Quinoa

1/2 cup quiona

1 cup water

1 tsp vegan stock powder 

Begin by sauteeing the onion in the oil for 5 mins. Add the mushrooms, pepper and garlic and cook out, covered, for a further 10 mins. Remove the lid and add everything else apart from the coriander. Bring to the boil and simmer for 15 mins or so till slightly thickened. Check the seasoning.

Meanwhile place the quinoa, water and stock into a lidded pan. Bring to the boil and then simmer for 10 mins. Turn off the heat and allow the quinoa to finish cooking by steaming.

Serve topped with the chopped coriander. Feel virtuous and don't binge on junk afterwards like me...

Lettuce Wraps with Sesame Tofu and Carrot Salad (v)

This was a disgustingly healthy lunch in an attempt to be a Good. Person. at the start of the return to work. My attempt was derailed by the mini ritter sport chocolates a kind colleague had brought back from his travels. Oh well. Life is all about balance is it not...

For 1 person you need:
2 chinese leaves
4 tbsp carrot salad
1/2 block taifun sesame tofu, cut into thin slices

Place the chinese leaves in a tub/on a plate. Fill with the carrot salad. Top with the tofu. Eat. Simples.

Nigella's Lemon Drizzle Cake

I apologise unreservedly for not having blogged this before now. It was an oversight that is now rectified.... This is everything lemon drizzle cake should be: tangy, sweet, damp and sticky. Yum. Yum indeed.

For 8-10 slices you need:
125g soft butter
175g caster sugar
zest of 1 lemon
2 eggs
175g self raising flour
4 tbsp soya milk

For the syrup you need:
100g icing sugar, sifted
juice of 2 lemons

Begin by pre-heating the oven to 170 degrees then cream together the butter and sugar. Add the eggs, one at a time, and beat well. Sift in the flour and add the milk. Mix again and scrape into a lined loaf tin. Bake for 30-45 mins till well risen, golden brown and fully cooked.

Meanwhile melt together the icing sugar and lemon juice over a gentle heat. Once the cake is out of the oven, prick it all over with a cocktail stick and then pour over the syrup. Leave to settle and then scoff.