Tofu and Green Vegetable Stir Fry (v)

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

For 3 people you need:

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

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

Mango Fool

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

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

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

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

Quick Thai Salad (v)

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


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

Mix everything together and scoff.

Courgette, Onion and Cheddar Tart

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

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

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

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

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

Baked Polenta with Griddled Summer Vegetables (v)

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

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

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

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

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

Pottage aux Legumes et Pois Chiches (v)

A simple but filling soup.

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

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

Salad au Chevre Chaud

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

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

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

Spanish Omelette

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

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

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

Traditional Omelette

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

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

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

Eggy Bread/French Toast

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

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

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

Lentil and Vegetable Stew (v)

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

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

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

Chargrilled Mango with Lime Syrup (v)

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

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

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

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

Roasted Peppers (v)

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

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

Spicy Hairy Hippy Salad (v)

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

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

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

Bangers and Mash (v)

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

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

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

Italian Sandwich

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

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

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

Proper Pad Thai

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

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

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

Flan

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

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

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

Cashew Patties (v)

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

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

Cook quinoa/wheat berries till done then drain.

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

Japanese Omelette

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

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

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

Nasai Goreng (v)

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

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

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

Nigella's Chocolate Chip Cookies

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

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

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

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

French Dressing (v)

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

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

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

Vegetable Rice with Fennel and Smoked Paprika (v)

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

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

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

Teryaki Tofu with Glazed Vegetables and Rice (v)

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

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

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

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

Leftover Roast Dinner Soup (v)

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

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

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

Proper English Trifle

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

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

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

Redcurrant Jelly

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

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

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

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

Jamaican Ginger Cake

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

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

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

Summer Pudding (v)

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

This is basically St Delia's recipe :)

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

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

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

Mexican Bean Salad with Tortillas (v)

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

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

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

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

Orange and Onion Salad with Radishes (v)

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

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

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

Butterbean and Cheddar Burgers with Oats

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

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

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

Summer Berry Trifles

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

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

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

Patas Bravas (v)

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

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

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

Marinated Mushrooms (v)

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

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

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

Quick Cheats Pavlovas with Summer Berries

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

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

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

Tomato and Onion Bruschetta with Mozzerella and Chilli

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

For two portions you need:

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

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

Tipsy Pineapple with Caramel Sauce

This is a bad dessert. Very bad. In terms of calories anyway... It tastes nice ;)

For 2 portions you need:

1/2 fresh pineapple cut into chunks
1/4 cup soft light brown sugar
1/4 cup butter
1/4 cup double cream
1/8 cup rum

Heat the butter and sugar in a frying pan. Once it's bubbling and melting add the pineapple. Sautee for a few minutes and then flambé with the rum. Add the cream and cook out. Serve in bowls and immediately run a marathon to work off the decedent calories...

Bircher Museli (v)

Or soaked oats. A great breakfast dish which makes museli somewhat more digestible for those horrid early starts ;-)

For one portion you need:
1/3 cup museli
2/3 cup soya milk
fresh fruit e.g. chopped strawberries, blueberries, raspberries etc
sunflower seeds

Place the museli and milk into a tub/bowl. Add whatever fruit and seeds you fancy. Cover and leave to soak overnight. Eat the following morning and float to work on a cloud of well being :)

Courgette 'Lasagne' (v)

This doesn't use pasta for the layers, but thin slices of courgette. Omit the cheese for a vegan version.

For 4-6 portions you need:
3 large courgettes, topped and tailed and sliced into thin strips length ways (sometimes it's easier to cut the courgettes in half if they're very long)
2 tins chopped tomatoes
1 onion, chopped
3 cloves garlic, crushed
herbs e.g. oregano
2 tsp red wine vinegar
1 tsp sugar
salt and pepper
1 tsp stock powder
1 mozzerella ball
grated parmesan
breadcrumbs
olive oil

Begin by making the tomato sauce. Saute the onion in 2 tbsp olive oil for 5-10 mins. Add the garlic, tomatoes, herbs, vinegar, stock powder and sugar and bring to the boil. Reduce the heat and simmer for about 10 mins till slightly reduced. Season to taste.

Place some courgettes in the bottom of an oven proof dish, add 1/3 of the sauce and repeat until everything is used up. If using cheese add a few cubes of mozz and some grated parmesan in each layer. Finish with a layer of courgettes and top with breadcrumbs and some more cheese. Bake in a hot oven for 30-45 mins till bubbling and the courgettes are soft :) Yummy with a green salad and lots of crusty bread to mop up the juices.

Summer Fruit & Flapjack Bake (v)

This is based on Nigella's Blackberry Crisp in her Nigella Express book (p52)

For a generous 4-6 portions you need:
125g butter or vegan marge
60g oats
40g flaked almonds
30g sunflower seeds
70g plain flour
1 tsp ground cinnamon
75g soft light brown sugar
650g mixed summer fruits (I used frozen cherries and summer fruit mix)
1/4 cup vanilla sugar

Begin by laying the fruit in the bottom of an oven proof dish. Scatter over the vanilla sugar. Melt the butter/marge and then mix with the remaining ingredients. Press lightly into the fruit (you won't have enough to cover everything). Bake at 160 degrees for about 30-40 mins. Enjoy warm or cold, au natural or with swedish glace/ice cream. It's also suprisingly good for breakfast too ;-)

Mum's Famous Brown Rice Salad (v)

I once posted this on an internet forum, after nabbing the recipe from my mum, and loads of people made it and said how nice it was, so it's a travesty that I haven't yet blogged it on here. Sorry mum.

For 8 generous portions you need:

4-6oz brown rice cooked till tender
Handful chopped apricots
Handful chopped dates
Handful sunflower seeds
Handful pumpkin seeds
Handful pine nuts
2 sticks celery chopped
1 red and 1 green pepper de-seeded and chopped

Dressing:
2 cloves garlic crushed
4 tbsp olive oil
2 tbsp cider vinager
2 tbsp apple juice
1 tsp cumin
1/2 tsp chilli
1/2 tsp tumeric
2 tbsp soya sauce

Mix dressing together and pour over warm rice, add veggies/seeds and mix. Best made 24-48 hrs in advance to let flavours develop. Keeps for 4 days or so.

Tofu Sweet Chilli Noodle Salad (v)

This is inspired by what used to be my favourite M&S salad bowl (king prawn & sweet chilli noodles) and is based on a recipe in July's Good Food magazine (p56)

For 4-6 portions you need:
3 bundles of medium noodles (soba or udon work well)
1/2 cucumber
1 bunch spring onions, finely sliced
2 carrots, peeled and grated
1 pack marinated tofu chunks
zest and juice of 2 limes
4 tbsp sweet chilli sauce
rocket/watercress and spinach salad mix (1 large handful per serving)
fresh corriander sprigs
2 tbsp toasted sesame seeds
1 tbsp sesame oil
2 tbsp light soya sauce/shoyu

Begin by cooking the noodles as per instructions on the pack. Drain and toss through the sesame oil and soya sauce. If you prefer shorter noodles roughly cut them (or break the dry noodles up as you add them to the pan to cook).

Halve the cucumber, scoop out the seeds with a teaspoon and then cut into half moons. Grate the carrot. Add to the drained and seasoned noodles. Mix together the chilli sauce and lime juice/zest and mix well. Place the noodles in a tub and add the salad leaves, topping with the sesame seeds.

Carrot, Peanut and Sultana Salad (v)

This is nice in place of coleslaw but is also good on it's own as a summer lunch.

For 4-6 portions you need:
4 large carrots, peeled and coarsely grated
1/4 cup sultanas
1/4 cup unsalted peanuts
salt and pepper
3 tbsp orange juice

Combine everything in a bowl and scoff. Yes, that's it ;-)

Thai Green Curry (v)

I have neglected my poor blog recently due to being away at too many conferences and in too much of a giddy spin now the news of my NTFs success is public (it's a hard life yada yada yada...). This was a quick, post conference dish to throw together and a nice tasty one too :)

For 6 portions you need:
1 pack marinated tofu chunks
1 onion
2/3 tub green thai curry paste (the small tub, natch)
1/2 cauli cut into florets
2 small head broccoli cut into florets
2 carrots, sliced
1 pack baby corn, cut into thirds
2 tins cocnut milk
1 pack coconut cream
fresh corriander, chopped

Begin by sauteeing the onion in 1 tbsp oil. Then add the curry paste and cook out. Add the veggies and coconut milk and cream and bring to the boil. Simmer for 10 mins. Add the tofu, heat through and serve in bowls with lashings of rice. Simple.

Bermuda Creams (v)

I have no idea why these are called this, and I am sure that this recipe is not what the original was. But who cares. It's tasty, and easy. I remember these from when I was a child at Christmas gatherings :)

For each cream you need:
natural yogurt (use vegan yogurt if you wish, otherwise I recommend Total 0%)
dark brown muscavado sugar

Place 1 tsp sugar in the bottom of a ramekin/serving glass. Place 3-4 tbsp yogurt on top (as much as you want) and then top with another 1 tsp sugar. Leave to 'bleed' in the fridge for at least a couple of hours and then enjoy.

Disgustingly Healthy Lunchbox Bulghar Wheat (v)

Tomorrow is meat free monday which for me means a vegan day. I'm also in the throes of trying to empty out my completely over full cupboards in preparation for the imminent house move so this is an eclectic gathering of ingredients, but trust me as it's also very tasty. And healthy, did I mention that already?

For one person you need:
1/3 cup bulghar wheat
2/3 cup boiling water
1/4 tsp vegan stock powder
1 large pinch spices (I used moroccan seasoning)
2 tsp each of hazlenuts, cashews and pine nuts
4 dried apricots, sliced into small pieces
1/2 yellow pepper, diced
1 stick celery, cut into small dice
1/2 small red onion, diced
2 tsp olive oil


Place the blughar wheat and stock into a tub and pour over the water. Stir. Add the onion, nuts and apricots and soak till all the stock has been absorbed (it's important to add the nuts and apricots now as you want them to soften and plumpen with the wheat and onion needs to lose it's harshness in the water too). Add the seasoning, oil, pepper and celery and stir. Leave to get to know each other over night and scoff for lunch the next day. Feel truly virtuous.

Leftover Potato Tortilla

I hardly ever make 'real' tortilla, i.e. potatoes and onions and eggs a la Spanish tapas regular. But we had some leftover cooked new potatoes languishing in the fridge so I tried it. Truth be told it was a bit bland for me, next time I think it will need some additional garlic, maybe some mustard to kick the cheese a bit more and certainly some more seasoning. But as a blandish side dish with some other tapas it was perfectly acceptable.

For 4-6 portions you need:
2 cups cooked new potatoes, sliced into thin slices
2-3 onions, sliced
olive oil for sauteeing the onions and potatoes
6 eggs, beaten
some cheese if you fancy (I used 1/4 pack ready grated gruyere that needed to be used up)
seasoning

The pan you use for this is important as it should be non stick and also able to be placed in the oven. If you don't have an ovenproof one then grill the top instead towards the end.

Begin by frying the onions in the oil. Take it slow and easy and keep 'em cooking till they're lovely and caramalised. Add the potato slices and gently heat them, trying to get some of the edges nice and browned. Once this has been achieved (it'll take about 30 mins probably) add the seasoned eggs and cheese (if using). Cook gently on the hob till the bottom is set. Transfer to the oven and finish off the cooking process. Take care not to over cook. Eat warm, or chill and enjoy cold the next day.

Triple Chocolate Slice

This is basically a brownie by any other name. But obviously includes three types of chocolate. Cos one just isn't enough...

For about 16 slices you need:
90g plain chocolate
90g milk chocolate
150g plain flour
125 butter
2 eggs
100g soft brown sugar
130g white chocolate chunks

Melt together the milk and plain chocolate and butter. Leave to cool for a few mins. Then mix in the flour, eggs, sugar and white chocolate chunks. Pour into a lined swiss roll tin and bake at 160 degrees for about 30 mins till set. Leave to cool and then slice and scoff.

Yotam Ottolenghi's Black Pepper Tofu

This is a serious dish. Serious as in taste. And serious as in heat. OMG it's hot! And I like spicy food. But it's hot in the right way. It doesn't just blow your head off, it builds up the heat intensity and leaves your lips numb at the end. I've made some tweaks, based on what I had available and what I thought we could cope with. I think the thing that blew me away the most was the fact that Lex adored this dish. It was nearly too hot for me, but he scoffed loads down. Go figure. And go make... The original recipe is on the Guardian website.

For 4 generous portions you need:
400g tofu
Cornflour, to dust the tofu (make sure you sieve this to get rid of the lumps)
Vegetable oil, for frying
75g butter
2 onions
2 red chillies
6 garlic cloves
2 tbsp grated ginger
2 tbsp crushed black peppercorns
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
1 tbsp sugar
1 bunch spring onions, cut into segments 3cm long

Begin by cutting the tofu into cubes about 1.5cms square, then dust the tofu with the cornflour. Deep fry in oil till golden and crispy and then drain on kitchen paper.

Blitz the onion, chillies, garlic and ginger till a lumpy puree then fry in the butter for about 15 mins (I guess you could use a couple of tbsp of oil if you want to make it vegan but the butter does add a richness that might need to be replaced by vegan marge).

Add the soya sauces, pepper and sugar and then place the tofu in the pan to heat through. Serve garnished with the spring onions and lots and lots of plain rice. And water. But make sure you eat the rice to lessen the effects of the chilli and pepper!

Rose Scented Rhubarb Syllabub

I've been meaning to make this for a while. I did the rhubarb base a while back and froze it, but haven't had a chance to combine the two components until today. The syllabub base is an adaptation of Nigella's turkish delight syllabub from Nigella Bites. I think this tastes pretty darn good. But then I would say that. Make it and see what you think!

For 8 generous portions you need:
175ml of good quality sweet dessert wine
4 tbsp vanilla sugar
1 large tub double cream
400g trimmed and washed rhubarb
6 tbsp vanilla sugar (or more to taste depending on sharpness)
1 tsp vanilla bean paste
2 tsp each rose water and orange flower water

Begin by roasting the rhubarb with the sugar. Place in an ovenproof dish and roast at 160 degrees for about 30 mins. Remove from the oven and add the vanilla paste and flower waters. Taste to check sugar and then leave to cool and chill till completely cold.

When the rhubarb is cold (fridge cold, or it will split the cream), make the syllabub. Place the sugar, wine and cream in a large bowl and whisk till it forms "billowing clouds" to quote Nigella. Taste to check sweetness and then add the rhubarb. Fold in carefully and then spoon in to serving glasses and devour.

Old Fashioned Rice Pudding

As requested by a blog follower :)

This is piece of cake to make, and tastes delicious.

For 4 portions you need:
50g pudding rice (or use risotto rice if you can't get pudding rice
1 large tin evaporated milk
normal milk to make up the liquid to 1 pint
2 tablespoons of vanilla sugar

Mix everything together in an ovenproof dish, then bake in a moderate oven (130 degrees) for about 2 hours. Stir every 30 mins or so and leave a lid on the dish if you want less of a skin.

Lily's Scones (by Nigella) (v)

I thought I had blogged these already, given that they're my fave scone recipe, but apparently not. So here it is. Enjoy. And don't blame me when you get fat ;-)

For about 16 scones you need:
500g plain flour
2 tsp bicarb
4.5 tsp cream of tartar
125g cold butter, cut into lumps (or vegan marg)
300ml cold milk (or soya milk)
1 egg (for egg wash) (or more soya milk)
2 tsp vanilla sugar

Lob the flour and raising agents into a food processor along with the butter. Process till the butter is thoroughly mixed in. Then add the milk and keep the motor running till the dough comes together. Tip onto a floured surface and then roll out. The dough needs to be about 2 cms thick. Stamp into scones, re-rolling the dough till it's all used up. Place onto floured baking sheets, well spaced, and brush with the egg glaze. Sprinkle the sugar over the top. Bake for about 25 mins till risen and golden. Serve warm with lashings of clotted cream and strawberry jam, remembering to always ALWAYS put the cream on first and the jam on second ;-) I guess if you used soya marge and soya milk you could make these vegan. Instead of the egg wash use soya milk and serve with just jam or vegan cream cheese and jam.

Chocolate Cheesecake

Truly delectable and decedent. But also deeeeeeelicious...

For about 12 portions you need:
900g cream cheese
190g vanilla sugar
4 eggs
1 tsp vanilla extract
200g dark chocolate, bashed to smithereens
300g dark chocolate digestive biscuits
2 tbsp cocoa powder
100g butter, melted

Begin by melting the chocolate in a double boiler. Meanwhile smash the biscuits into powder (use a food processor!) and then add the cocoa powder and melted butter. Tip this into a lined, 23cm springform tin. Place in the fridge to chill for a bit whilst you make the filling.

Mix together the cream cheese, sugar and vanilla. Add the eggs and melted chocolate and then pour into the prepared tin. Cook at 190 degrees for between 45-90 mins till set. It should wobble in the middle but be set on the outside when it's done. Serve in small portions!

This recipe is from the Hummingbird Bakery cookbook.

Borlotti Bean Salad with Chive Flowers

This is a staple of the summer salad table. A nutritious but also delicious garlicky vinaigrette dresses succulent beans. The addition of edible flowers is simply an opportunity to show off and scoff the yummy chive flowers which are out all over my garden at the moment!

For enough beans to serve 4-6 people easily you need
1 tin borlotti beans, drained and rinsed
1 clove garlic, crushed
1 tbsp sherry vinegar
1 tbsp avocado oil
2 tbsp extra virgin olive oil
handful chives, finely chopped
salt and pepper
3-4 chive flower heads, broken into the individual flowers

Mix everything together and decorate with the chive flowers. Delicious with all sorts fo salads or as a side for things like quiche etc

Butterbean and Gruyere Burgers

Not exactly healthy, these given the amount of cheese in them. But they taste nice. Eat in moderation lol!

For 4-6 burgers you need:
1 can butterbeans, drained
1 medium onion, roughly chopped
handful chives, finely chopped
large handful grated gruyere
1 egg
salt and pepper
fresh breadcrumbs

Begin by blitzing the beans and onion in a food processor till roughly mushed. Some texture in the beans/onion is fine. Tip into a mixing bowl and add everything else aside from the breadcrumbs. Mix well. You should be left with a sticky but mostly cohesive paste. Form into burgers and coat in breadcrumbs. Place on a baking sheet and bake in a medium oven for 15-25 mins till brown and bubbly. They will fall apart a bit, don't panic. Serve with a green salad and some tomato salsa. Yummy.

Risotto Cakes with Goat's Cheese

I had some left over risotto from Friday night and have been meaning to try and make some risotto cakes for ages. They worked pretty well :)

For about 6-8 cakes you need
leftover risotto (I used a butternut squash one)
Goat's cheese - I used about 1/4 of a log

Place the risotto into a bowl and mix to break it up (assuming it's cold and has been in the fridge). Pick up a dollop, about the size of a golf ball, and squidge it in your hand. Push some goat's cheese in to the centre and close the risotto around the cheese. Shape into a ball. This is easier than it sounds. Repeat till all the risotto and cheese has been used up. Place on a baking sheet and bake in a hot oven for about 20-30 mins til crispy on the outside and piping hot. Serve with a green salad and maybe a tomato sauce if you like.

Courgette Fritters

I found some courgettes looking lonely in the fridge earlier and needed to do something with them. So this is what I did.

For 2-3 portions you need
2 courgettes, sliced on the diagonal into slices about 1/2 a cm thick
2 eggs
2-3 tbsp plain flour
salt and pepper
oil for frying

Mix the eggs with the flour till a smooth, thick batter is formed. Season. Dip slices of the courgettes into the batter and then fry in batches until puffy and golden brown. Drain. Serve hot or warm.

Spiced Chickpea and Parsley Patties (v)

Have you noticed I like Middle Eastern food?! Another gorgeous recipe here :) this time based on one by Ghillie Basan.

For about 8 patties you need
1 tin drained chickpeas
2 tbsp olive oil
1 red onion, finely diced
large handful parsley, finely chopped
2 tsp each of ground cumin and corriander
1 tsp paprika
salt and pepper
grated zest of a lemon

Whizz the chickpeas in a blender till smashed then tip into a bowl and add everything else. Squish together to form patties and lay on a greased baking sheet. Bake in the oven for about 5 mins each side before serving with a selection of other mezze (we had olives, houmous, pitta, tapenade, tabouleh, tomatoes, garlic yogurt etc).

Moroccan Spiced Sweet Potato and Butternut Squash Chips (v)

Lex loves any vegetables that are orange, so we often have sweet potatoes and butternut squash (served for him with a side of orange pepper...). He also loves Moroccan spices so this recipe combines the two for a healthy side dish which makes me feel better about him scoffing down coco pops for breakfast and jelly for pudding...

For 4 portions you need
2 medium sweet potatoes, peeled and cut into 12 small wedges
1 small butternut squash, peeled and cut into about 12 small wedges
2 tbsp olive oil
2 tbsp moroccan seasoning/spices
salt and pepper

Toss the vegetables in the oil and spices. Roast in a hot oven for about 20 mins till tinged with black and soft in the middle. Eat as you wish.

Tabbouleh (v)

There are countless variations for this recipe, and mine changes depending on what I have in the fridge, but the staples are always a grain (quinoa, bulgar wheat or cous cous); lemon juice; chopped corriander and parsley; cucumber and tomatoes; garlic and lashings of olive oil. The recipe below is what we had today...

For 4-6 portions you need:
1 cup bulgar wheat
2 cups boiling water
2 tsp stock powder
1/2 a cucumber, diced
2-3 tomatoes, diced (if you can be arsed then skin them but if you can't you'll live...)
1 clove garlic, crushed
large cup each of corriander and parsley, chopped
1/4 cup fresh mint, chopped
4 tbsp good quality olive oil
juice 1/2 - 1 lemon
salt and pepper

Begin by soaking the bulgar wheat in the stock and boiling water. Leave to absorb for about 30 mins. Meanwhile prepare the other ingredients and then mix into the grain. Leave to marinate and then eat. We had it as part of a mezze platter with falafel, olives, houmous, pitta and semi dried toms. Sunshine on the table even if it's peeing down with rain outside...

Corriander, Onion and Pepper Quesadillas

These go nicely with the three bean chilli and are a doddle to make.

For each quesadilla you need:
1 flour tortilla
small handful grated cheese
1/2 sliced spring onion
1/4 finely diced pepper
large pinch fresh corriander

Place the tortilla on a hot griddle pan and then add the cheese and veggies. Fold in half and push down to brown evenly. Flip over and push down again. Serve cut into wedges.

3 Bean Chilli (v)

Obviously this can be any number of bean you want chilli. I happened to want three different versions. Today was cannellini, borlotti and kidney, but black turtle beans are also nice.

This makes a LOT so scale back if you don't want to make some for another day.

For 6-10 portions you need
2 large onions, chopped
5 cloves garlic, crushed
1 can each of cannellini, borlotti and kidney beans
2 can chopped toms
1/2 bottle mexican beer (it has to be Mexican OK, san miguel at a push but not fosters or carling please!)
1 tsp each of chilli powder, cocoa, ground cumin, ground corriander
2 tsp each of dried oregano, stock powder and sugar
black pepper
Handful chopped fresh corriander
1 tbsp sour cream for each portion (omit for vegan version)

Sautee the onion in some olive oil for about 5-10 mins. Add the spices and herbs and cocoa and heat through. Add the garlic. Deglaze the pan with one of the tins of toms. Add the remaining toms and beans and beer. Season. Bring to the boil and simmer for about 15-20 mins. Serve with a dollop of sour cream and some quesadillas.

Baklava

Crispy. Sweet. Nutty. Moreish (and moorish lol). A delicious dessert/sweet snack :)

For about 18 squares you need
1 pack filo pastry
100g butter, melted
350g mixed nuts (use pistachios for authenticity but if that's too expensive then a mix of almonds and pistachios also works well)
300ml water
500g caster sugar
juice half lemon and 4 thick shavings of lemon rind
2 tbsp rose water
2 tbsp orange flower water
2 tsp ground cinnamon

Begin by making the syrup by placing the sugar, lemon juice, lemon rind and water in a pan and heating gently. Once the sugar has dissolved boil rapidly for 5 mins. Remove from the heat and add the rose and orange flower water. Leave to cool.

Meanwhile roughly chop the nuts and mix in the cinnamon. Brush the filo sheets with butter. Lay 3 in the bottom of a baking tin (I use a small swiss roll tin) then cover with the chopped nuts and cinnamon. Top with the remaining 3 sheets of pastry and fold over the excess. Score into bite sized pieces. Bake at 160 degrees for about 30 mins. Once out of the oven strain and pour over the syrup and leave to soak in. Delicious with a strong coffee. Or greek yogurt. Or on its own...

Blue Cheese Dip

Quick. Simple. Tasty.

Simply blitz one pack of blue cheese (I used dolcelatte) with a small tub of sour cream. Eat with chips. Delish.

Greek Salad

A yummy, refreshing salad for lovely hot days like today :)

For 3-4 portions you need:
1 block good quality feta
1 red onion, chopped into rough chunks
1 red and 1 orange pepper, cut into rough chunks
1/2 cucumber, cut into rough chunks
olives (I like green pitted ones personally)
2-3 tomatoes, cut into rough chunks
1 tbsp red wine vinegar
3 tbsp good quality olive oil
pepper
1 tsp dried oregano
1/2 tub semi dried tomatoes

Mix everything together in a bowl. Serve with pitta, houmous etc as part of a mezze platter.

Ricotta Rasmalai

I made packet rasmalai a few weeks ago and they were yumsome, but somehow a bit guilt inducing as they were a packet mix at the end of the day. This recipe for rasmalai is totally grow-your-own-lentils-homemade and if you really want to push the boat out I guess you could make your own ricotta. But I couldn't be arsed.

For about 30 squares you need:
750g ricotta (3 tubs)
1/2 cup vanilla sugar
1 litre milk
1/4 cup caster sugar
cardommon
cinammon
saffron

Begin by mixing the ricotta with 1/2 cup vanilla sugar. Tip into a greased swiss roll tin and bake at 150 degrees for about 45 mins (it's done when it's set and is starting to come away from the sides of the tin). Leave to cool and then cut into about 30 squares. Meanwhile heat the milk with the remaining sugar and spices. Bring to the boil and then switch off the heat and leave to cool. Place the ricotta squares into a serving dish/tub and pour over the milk. Leave to cool and infuse over night and then enjoy.

Home Made Lemonade

This is a cinch to make and is perfect for a hot day like today.

For 4-6 glasses take:
2-4 lemons, quartered (skin and all...)
1 litre water
sugar to taste (add 1 tbsp at a time)

Lob everything in to a blender goblet and BLITZ BLTIZ BLITZ till mixed. Strain into a jug and discard the pulpy bits. Check the sugar and add more if needed. Drink with ice cubes and instantly feel better.

Vanilla Shortbread

This is unashamedly Nigella's recipe from Forever Summer. It's the best I have ever made. MIL asked where it was from and nearly fell of her chair when I said I had made it, it was so good. Make it. You won't be disappointed.

For about 24 squares you need:
100g icing sugar
100g cornflour
200g plain flour
1 tsp vanilla paste
2 tbsp vanilla sugar
200g very soft butter

Blitz the icing sugar and flours together in a food processor till combined. Then add the butter and vanilla paste. Combine into a dough and then press into a lined swiss roll tin. Score into squares and then prick the tops. Bake at 160 degrees for about 25 mins till light brown. Leave to cool then sprinkle with vanilla sugar and break into the squares you scored earlier. Try not eat it all yourself on the day you make it...

Ricotta Pancakes with Blackcurrants and Macerated Strawberries

Waitrose had a too good to pass up stupid offer on ricotta last week - they were flogging tubs of it, well within their use by date, for 29p per 250g! So naturally I brought loads, not knowing what I would be doing with it... Today I used up 1 tub by making these pancakes. They're an adaptation of a Nigella recipe. And delectable they are too :)

For 16 pancakes you need:
250g ricotta
100g flour
2 eggs, separated
2 tbsp vanilla sugar
pinch salt
1 tsp baking powder
100g blackcurrants (frozen are fine)
125ml milk

Begin by mixing together the egg yolks, milk and ricotta. Once smooth add the flour, salt, sugar and baking powder. Mix again. Whisk the egg whites till light and frothy and then fold into the rest of the batter. Fold in the blackcurrants. Heat a flat griddle pan and drop dollops of the mix onto the pan. Cook gently for a few mins until bubbles appear on the top and then carefully flip over to cook the other side. Serve with macerated strawberries and maple syrup. A breakfast fit for a king :)

Rhubarb Fool Pavlova

A veritable 2for1 feast this as it's basically 2 desserts in one! But it's luscious summer treat, perfect for the glorious weather we have had recently :)

For 10-12 portions you need:
500g trimmed rhubarb, cut into 1 cm chunks
150g vanilla sugar
600ml double cream
6 egg whites
200g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
1 tsp vanilla paste

Begin by making the meringue base. Whisk the egg whites till they form soft peaks, then add the vanilla sugar, 1/4 cup at a time. Whisk well to mix. Once all the sugar has been added you should have a mound of shiny, soft, stiff eggs. Add the cornflour and vinegar and vanilla extract and combine well.

Scrape on to a lined baking sheet (top tip, use a little of the meringue to stick the baking paper on to the baking sheet) and form into a circle. Make a little well in the middle which will help to hold the filling once it's cooked. Place in a 150 degree oven and cook for 60-90 mins. You want a well risen, golden brown shell which is crispy on the outside and foamy, chewy and marshmallowey on the inside. Remove from the oven and leave to cool.

Meanwhile stew the rhubarb by placing the chopped rhubarb in a pan with the vanilla sugar. Add 1-2 tbsp of water and cook gently for about 15-30 mins till all the rhubarb is soft and sweet. Leave to cool.

Whip the cream to soft peaks, adding the vanilla paste. Gently fold 2/3 of the rhubarb into the cream to make it ripple. Pour the fool into the pavlova case and top with the remaining rhubarb. Serve, sitting outside in the late afternoon sunshine with a glass of something bubbly :)

Haloumi and Vegetable Kebabs

I get so frustrated and fed up with the usual veggie fare on a BBQ. If you're lucky you might get a veggie sausage or burger. If you're unlucky you might get a tired, soggy selection of overcooked and bland vegetables. This recipe however shows how veggie kebabs *should* taste like.

For 4 portions you need
1 pack haloumi, cut into chunks
1 red and 1 orange pepper, cut into chunks
1-2 red onions, cut into chunks (what else...)
1/2 punnet button mushrooms
1-2 courgettes
olive oil
moroccan seasoning
Bamboo skewers, soaked in water or metal skewers

Begin by placing all the ingredients into a bowl and adding 1-2 tbsp of olive oil. Toss gently to coat. Then thread onto the skewers, using a good mix of everything. Lay the loaded skewers on the BBQ (towards the edge where it's a bit cooler) and BBQ till done. This should take between 5-10 mins depending on the heat. Turn carefully to ensure everything is evenly cooked.

Potato Salad

Ahhh it's BBQ time! So the theme for the next few recipes will be al fresco dining...! This potato salad recipe is a quick and easy one to throw together and goes well with BBQ'd food :)

For 4-6 portions you need
250g new potatoes
3-4 tbsp mayonaisse
1-2 tbsp salad cream
1/2 bunch spring onions, finely sliced
2 good handfuls chives, finely chopped along with some chive flowers if you have them
salt and pepper

Cook the potatoes, cutting them into bite sized chunks if you want to. Once cooked, drain and whilst still hot toss in the mayo, salad cream, onions and chives. Season to taste and garnish with chive flowers.

Creamy Butternut Squash and Chickpea Curry (v)

Yes I like curry. I like it a lot. Especially when it's creamy and unctuous and spicy. Which this one is...

For 4-6 portions you need:
1 butternut squash, cut into a 1.5cm dice
1 large onion, chopped
3 tbsp korma curry paste
1 tin coconut milk
1 tin chopped tomatoes
1 tin chickpeas, drained
1 chilli, sliced
1 tsp sugar
1 tbsp oil
large handful roughly chopped corriander

Fry the onion for a few mins and then add the squash and curry paste. Cook out for 2-3 mins. Add everything else aside from the corriander and cook for 15-30 mins till the squash is tender. Serve with paratha and topped with the corriander.

Quick Malaysian Laksa

This is a variation on a previous laksa recipe but sufficiently tweaked to warrant its own entry...

For 4 portions you need:
1 can coconut milk
1 pack marinated tofu pieces
2 bundles thin rice noodles
1 onion, chopped
2 tbsp curry paste
1 tomato, cut into 6 wedges
1 lime, quartered
4 spring onions, sliced
2 tbsp fresh mint, finely chopped
1 cup fresh corriander, roughly chopped
1/5 cucumber, thinly sliced into sticks
2 carrots, sliced
1/2 pack baby sweetcorn and sugar snap peas, cut into bite sized chunks
1/2 pack bean sprouts
2 tbsp soya sauce, plus more for serving.
1/2 tbsp oil
500ml veg stock

Fry the onion in the oil for a few mins then add the curry paste. Cook for 2-3 mins and then add the coconut milk and stock. Add the carrots and cook for 1 min. Add the noodles, sweetcorn and peas and cook for 2 mins. Season with soya sauce and add more curry paste if you want it more strongly flavoured.

Serve in large bowls topped with the beansprouts, cucumber, tomato, spring onions, mint and corriander and seasoned with a little more soya sauce.

Pasta Bake with Cauliflower

Apparently the cauliflower is in danger of dying out because we don't eat enough of it. Bonkers! I love cauli, and it works especially well with cheese. This recipe brings together the best of macaroni cheese and cauliflower cheese by combining cauli with pasta in a rich cheese sauce. Perfect comfort food. Love your cauli!

For 4-6 portions you need:
250g pasta
1 large cauli, cut into florets
1 pint milk
2 oz butter
2 oz plain flour
150ml single cream
1 cup grated strong cheddar
1/2 cup mixed grated gruyere and parmesan
1 tsp french mustard
1 tsp english mustard

Begin by making a mornay sauce: melt the butter in a pan and then stir in the flour to make a roux. Cook out for a few mins before adding the milk. Stir well to avoid lumps and then heat to boiling, reduce the heat and simmer till thickened. Add seasoning, the mustards and take off the heat. Add the cream and 3/4 of the cheddar and half of the gruyere and parmesan mixture. Stir well. Meanwhile cook the pasta and steam the cauli. Drain and tumble into an ovenproof dish. Pour over the sauce and top with more cheese. Bake in a hot oven for 30 mins till crispy, bubbling and perfect. Eat more cauli!

Lentil Savoury (v)

This is an old recipe but a favourite. Inspired by a follower making recipes with lentils in, this is for her! (omit the baking and cheese/cream for a vegan version)

For 4 people you need:
250g green lentils (or brown or a mixture of the two)
2 tins chopped toms
1 onion, diced
3 cloves garlic, crushed
salt and pepper
1 tsp red wine vinegar
1 tsp sugar
2 tsp dried herbs
small pot soured cream (or use yogurt)
1 cup grated cheese
2 tbsp olive oil

Begin by cooking the lentils: put them in a pan, cover with water and bring to the boil. Boil rapidly for 10 mins then reduce the heat and cook till al dente. This will vary depending on how old the lentils are but should take between 15-45 mins. Drain.

Meanwhile make the tomato sauce. Saute the onion and garlic in the oil for about 5-10 mins till soft. Don't let them colour. Add the tomatoes, seasoning and herbs. Simmer over a medium heat to reduce a little. Taste. They might need a little stock powder or more sugar or vinegar depending on how sweet they are. Once the lentils are cooked, mix into the tomato mixture and then pour into a baking dish (or save on washing up by using an ovenproof pan to cook the toms in!). Dollop the soured cream/yogurt on top and then sprinkle over the cheese. Bake in a hot oven for 20 mins till the cheese is bubbling and browned. Scoff with a green salad and some crusty bread. Leave out the cream and cheese for a vegan version.

Sautee Potatoes with Onions and Rosemary

This is a great way to serve potatoes, and makes a fab side dish to many different things. Any leftovers make a good base for bubble and squeak the next day.

For 8 portions you need
500g - 1kg potatoes, peeled and cut into a 1cm dice (depending on how much you want for leftovers)
3 tbsp sunflower oil
1 onion, diced
generous handful of fresh rosemary, finely chopped
salt and pepper

Soak the prepared potatoes in cold water for 30 mins to draw out the starch. Toss together with the onions, oil, seasoning and rosemary then tip out on to a large baking sheet and cook in a hot (200 degrees) oven for 30-45 mins.

Savoury Mince

I know it's passe to admit this, but I actually really miss not eating meat. I don't eat it cos I don't agree we need to kill animals in order to survive. But that doesn't mean that I don't have pangs for some of my childhood favourites sometimes. This recipe is an attempt to recreate the delicious savoury mince my mum would make when I was little. She would serve it with home made chips, triple cooked to crispy and golden perfection, and peas. And I would sigh in contentment as I tucked in. Of course this can't taste the same, but it comes pretty close. I guess it could also be called unami mince as it contains so many different things with unami...!

For 4-6 people you need:
1 packet quorn mince
1 onion, finely chopped
3 cloves garlic, crushed
2 tbsp plain flour
350ml boiling water
1 tsp dark veg stock paste (e.g. vecon)
1 tsp veg stock powder
2 tbsp soya sauce
1 tbsp each hendersons relish and mushroom ketchup
1/2 tsp marmite
2 tbsp tomato puree
1 tbsp brandy
1 tbsp olive oil
2 tsp dried oregano
pepper (NO salt!)

Begin by sauteeing the onion in the oil for about 10 mins until golden. Add the flour and garlic and cook out the flour for a few mins. Add the quorn mince and the water and stir thoroughly. Add the remaining ingredients, checking carefully for taste and adjusting as necessary. Cook for about 20 mins till thickened and tasty. Serve with sautee potatoes and some vegetables. Feel nostalgic...

Raspberry Chocolate Torte

Yes, highly original this recipe, but I think it's actually better than it's plain and purer sister. The addition of raspberries gives you something to contrast the rich chocolate with and the creme de cassis adds a different dimension to the rum.

As before, to serve 10 or more people you need:
5 tbsp creme de cassis
2 tbsp brandy
450g plain chocolate
75g liquid glucose
75g crushed amoretti biscuits
600ml double cream
200g raspberries
1 tbsp cocoa powder

Melt the chocolate, glucose and booze together in a double boiler. Meanwhile sprinkle the ammoreti crumbs over the base of a springform tin lined with clingfilm. Lay about 15 raspberries on to the base of the tin, on top of the crumbs. Whip the cream till flopped and then fold into the chocolate mixture. Add the rest of the raspberries, saving 12 for decoration, and fold gently to mix. Pour in to the tin, smooth the top, dust with cocoa and decorate with the reserved raspberries. Leave to chill for at least a couple of hours, if not overnight. Serve in modest slices and let out a deep sigh of contentment. Someone tasting this yesterday said "do you always eat like this" to my husband and looked very jealous at the positive reply!!

Chocolate Truffle Torte

It's Christmas all over again ;-) We're off to a party later today and it's just not right to arrive empty handed so I decided to make this as (a) it's delicious and (b) I had some double cream that needed to be used up. It's Delia's famous recipe. The only tweak I have made is to triple the amount of amoretti biscuits as I like way more in the base.

For 10 people you need:
450g plain chocolate
75g liquid glucose
75ml rum
500ml double cream
150g amoretti biscuits

Line a springform tin with clingfilm. Smash the biscuits to smithereens and scatter them over the base of the tin. Melt the choc, rum and glucose in a double boiler till smooth and glossy. Meanwhile whip the cream to the floppy stage. Fold the cooled chocolate mixture into the cream and then pour into the tin. Leave to chill and serve, in thin slices, with more cream. Reap in the praise smugly knowing it was a piece of p*ss to make, mwahahaha!

Puy Lentil, Spinach and Pepper Salad with Baked Goats Cheese and Asparagus

A veritable feast of flavours this. I adore lentils, especially the tiny, chewy texture of puy lentils. Add goats cheese, sitting on a bed of sticky onion marmalade to it and some salty, crispy roasted asparagus and I am in food heaven!

For 2 people you need:

200g puy lentils
2 tsp veg stock powder
400ml water
1 pepper, diced
1 red onion, finely diced
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp balsamic syrup
1 bag spinach, washed and shredded

2 goats cheese circles
2 slices bread
2 generous spoonfuls of onion marmalade
1 tbsp pine nuts

1 bunch asparagus
salt and pepper

Begin by preparing the lentils: place the lentils, stock powder and water in a pan with a lid. Bring to the boil then reduce the heat and simmer for about 20 mins. Then add the pepper, onion and spinach. Cook for 5-10 mins longer before seasoning, adding the balsamic vinegar and olive oil.

Spread the bread with the onion marmalade and top with the goats cheese. Season with pepper and then drizzle with some olive oil and top with some pine nuts. Bake in a medium oven for about 20 mins till the cheese is oozing and golden brown.

Drizzle the asparagus with olive oil and season. Roast in a medium oven for about 8 mins.

Plate up with the lentils topped with the goats cheese and the asparagus on the side. Drizzle over some balsamic syrup and scoff. Utter foodie bliss. The lentil mixture is vegan on its own and makes a nice lunch dish. Obviously the asparagus vegan is too!

Aubergine, Pepper and Red Lentil Curry (v)

This was featured in a top 10 veggie recipes list compiled by @deliciousmag And truly delicious it is too. The original recipe is available on their website. I've made a few tweaks, and think the lentil base will form a good basis for many a curry to come!

For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
1 tsp black onion seeds
1 tsp mustard seeds
2/3 tube of Asda Balti curry paste
150g red lentils
600ml veggie stock
1 aubergine, cubed
1 green pepper, roughly diced
1/2 tsp chilli powder
3 tbsp veg oil for the aubergines and 1 tbsp oil for the curry

Begin by tossing the aubergine and pepper in the oil and chilli powder then roast in a hot oven for 30-45 minutes. Meanwhile sautee the onion in the oil for 10 mins. Add the mustard and black onion seeds and cook till the seeds pop. Add the garlic and cook for a few minutes more. Add the curry paste and cook out. Add the lentils and stock and bring to the boil. Reduce the heat, add in the peppers and aubergines, and cook for 20-30 mins. I like the lentils mushy but if you like them firmer then err on the shorter cooking side.

Serve with paratha, rice and tandoori quorn/tofu.

Lime Drizzle Cake with Blackcurrants and Raspberries

This is based on a recipe in Good Foods 101 Cakes and Bakes.

For about 20 slices you need:
225g soft butter
225g caster sugar
250g self raising flour
25g ground almonds
100g blackcurrants
100g raspberries
juice and rind of 2 limes
4 eggs
50g flaked almonds

For the syrup:
140g caster sugar
juice of 2 limes and 2 lemons

Begin by making the cake. Cream together the butter and sugar, then add the eggs, lime juice and rind, flour, ground almonds and a little milk if necessary to make a smooth but thick batter. Fold in 2/3 of the fruit and scrape into 2 lined loaf tins. Scatter over the rest of the fruit and the flaked almonds. Bake in a moderate (150 degrees) oven for about 45 mins.

Meanwhile make the syrup - gently heat the juice and sugar til the sugar has dissolved. Once the cakes are cooked, prick with a cocktail stick and pour over the syrup. Allow the cakes to cool completely before cutting into slices and enjoying.

Spiced Rice (v)

A lovely accompaniment to curry.

For 4 portions you need:
225g basmati rice, rinsed till the water runs clear
500ml water
1 onion
50g butter/vegan marge
1 tbsp oil
4 garlic cloves, crushed
1/2 tsp each of ground cumin, coriander and tumeric
juice of 1/2 lemon
2 cms grated ginger

Begin by sauteeing the onion in the butter/oil for 15 mins till golden. Add the garlic, ginger and spices and cook out for 5 mins or so. Add the rinsed rice and water. Bring to the boil, then cover with a lid and cook gently for 15 mins. Turn off the heat and leave to steam to finish cooking the rice.

Nachos

A great standby lunch or snack.

For 2-3 portions you need:
1 can refried beans
1 packet salted tortilla chips
1 jar salsa
Yogurt/soured cream
Grated cheddar
Pickled chillies

Scoop the refried beans into a flat dish (a flan dish is perfect for this). Lay tortilla chips on the top. Add yogurt/soured cream and salsa in dollops on top of the chips. Cover with grated cheese and a few chillies on the top. Bake in the oven for 20 mins or so till the beans are hot, and the cheese is melted. Eat.

Gulab Jamens (v)

This is a cheat recipe really given that it's a packet of stuff you mix, but it's so totally amazing you need to rush out and buy a packet and then make them (and gain 6 stone but that's another story...)!

For 10-12 portions you need:
1 packet gulab jamen mix (I am going to try this another weekend with real ingredients)
About 1/4 cup milk to make the dough (use water or soya milk for a vegan version)
Vegetable oil for deep frying
600g caster sugar
6 cardamon pods, crushed
Good pinch saffron strands
1 tbsp rose water

Make the gulab dough by mixing the dry ingredients with enough milk to make a thick dough/paste. Oil your hands, and a plate to lay the balls on, and then take small pinches (think size of a gooseberry) and roll into balls. Place on the plate whilst you make the rest. You should get between 20-40.

Meanwhile heat the oil in a wok/deep pan. Fry batches of the balls in the oil till dark golden brown, taking care not to let them sit on the bottom or they will catch and turning them in the oil so they colour and cook evenly. Drain on kitchen paper.

Make the syrup by slowly heating the sugar with 600ml water. Once all the sugar has dissolved, boil for 5 mins. Take off the heat and add the cardamon, saffron and rose water. Place the fried balls into the syrup and weight down to keep them submerged. They will swell in size as they absorb the syrup. Leave to cool and scoff and scoff and scoff. Delicious.

Chunky Vegetable and Pearl Barley Broth

It might be May but imho it's still freeeeeeeezing cold! This bowl of nourishing loveliness will soon warm the cockles of your heart tho :)

For 4 portions you need:
1 onion, chopped
3 leeks, finely sliced
5 potatoes, peeled and diced
3 sticks celery, sliced
3 carrots, sliced
1/2 cup pearl barley
1.5 litres veggie stock
2 tbsp oil

Sautee the veggies in the oil for 10 mins. Add the stock and barley. Simmer for 20-30 mins till everything is cooked. Serve with bread. Simples.

Labour (well OK then, tomato) Soup

Apparently the finished article looks a bit too LibDem, but I blame my crappy iPhone camera for that. And the carrots. It tastes lovely tho :)



For 4 portions you need:
3 sticks celery, sliced
2 carrots, sliced
1 onion, diced
2 tins plum tomatoes
1 litre veg stock
2 tbsp hendersons relish
2 tsp rice vinegar
salt and pepper
1-2 tsp sugar
3 tbsp olive oil
Bread to serve it with

Begin by sauteeing the celery, onion and carrots in the oil. After about 5 mins add the remaining ingredients and bring to the boil. Simmer for 10-15 mins till the carrots are cooked and then blitz. Reheat and serve with bread. Scrummy.

Asparagus with Poached Egg

Spring is finally sprung! The first of the new season British asparagus was delivered in our riverford veg box today and never having been someone to resist temptation it was scoffed in this simple recipe as a starter. My only complaint was that there wasn't enough!!

For 2 people as a starter you need:
1 bunch asparagus
2 eggs
bread and butter
salt and pepper

Snap the asparagus and wash. Lay in a steamer and steam for 2-3 mins till tender. Meanwhile poach 2 eggs (you do know how to do that don't you??!). Lay the asparagus on a plate, top with the egg and season. Serve with buttered toast on the side. Glorious!

Quinoa Salad with Greens (v)

A variation on the puy lentil and quinoa salad, but different enough to warrant its own entry. This is another vegan salad that makes a perfect lunch :)

For 2 portions you need:
1 cup quinoa
2 cups water
1 leek, finely shredded
2 tsp vegan stock powder
2 tbsp each of mirin and soya sauce
1 tbsp rice vinegar
1/2 packet purple sprouting broccoli
1 tbsp sesame oil
2 tbsp toasted sesame seeds
1 pack marinated tofu chunks/ 1/2 pack marinated tofu block

Begin by placing the leek, quinoa, stock and water in a pan and bringing to the boil. Cook, covered, for 10mins, add the broccoli and then turn off the heat and leave to steam for 20 mins. Add the remaining ingredients before placing into tubs for lunch the next day.

Watermelon and Haloumi Salad

A lovely summer lunch or supper dish which is really refreshing on a hot day. Alternatively crank up the heating and shut all the windows and you might be able to recreate the temperatures needed in the UK to make this work as it should...

For 3-4 portions you need:
1/4 watermelon, deseeded and cut into rough chunks
1 packet haloumi, patted dry and cut into thickish slices
2 tbsp olive oil
1 red onion, sliced
juice 1 lemon
handful fresh mint, roughly chopped
salt and pepper
Salad leaves

Cook the haloumi until softened and nicely browned. Meanwhile place the lemon, mint and onions into a bowl to allow the onion flavour to be mellowed by the juice. Add the melon and oil and mix gently. Place the salad leaves on a plate, arrange the watermelon and onion salad on top and finish with slices of the hot, browned haloumi. Delicious!

Puy Lentil and Quinoa Salad with Semi Dried Tomatoes (v)

A vegan powerhouse of a lunch this. And mighty tasty too ;-)

For 2 generous lunch portions you need:
1/2 cup puy lentils
1/2 cup quinoa
1/2 tub semi dried tomatoes
2 tsp vegan stock powder
1 onion, diced
1 clove garlic, crushed
juice 1/2 lemon
2 tbsp olive oil
salt and pepper
1 tbsp balsamic syrup
1/2 bag purple sprouting broccoli

Place the garlic, onion, lentils and quinoa in a pan with 2 1/2 cups water and the stock powder. Bring to the boil and simmer for 15-20 mins till the lentils are tender but still have bite and the quinoa is cooked.

Meanwhile roughly chop the broccoli, stalks, leaves and all. Once the lentils and quinoa are nearly done (so after about 10-15 mins) add the broccoli to the pan with a lid and steam cook until everything is tender. Remove from the heat and add the remaining ingredients. Season to taste. Place in a tub and leave to marinate overnight before scoffing at work the next day and making all your work colleagues green with envy mwahahaha...

Buttermilk Scones

After a disastrous batch of scones using a Rose Elliott recipe a few weeks back, I have returned to my favourite recipe; Nigella's Lily's scones. But I used buttermilk this time for the first time. I was a bit suprised by the consistency of this as it's like thin yougurt. I'd expected something thinner. But it worked, and the scones were amazingly light. They needed longer than normal to cook (40 mins for some of them) but they were the best I have ever made. In my humble opinion ;-)

For about 20 scones you need:
325ml buttermilk
500g plain flour
2 tsp baking soda
4.5 tsp cream of tartar
75g butter, cubed
1 egg, beaten (for the egg wash)
1 spoon sugar (to sprinkle on the top before baking).

Place the flour, soda, tartar and butter in to a food processor and blitz till combined. Add the buttermilk and form it into a dough. Roll out the dough to a thickness of about an inch and cut into scones. Place on a flour dusted baking sheet and brush with egg wash and then sprinkle over with sugar. Nigella says to squish them together but she's wrong as they don't cook evenly so make sure you spread them out. Bake for 15-40 mins (keep an eye on them) till risen, golden brown and cooked. Eat with lashings of clotted cream and strawberry jam. Feel very very fat.

Creamy, Garlicky Mushroom Pasta

An odds and sods meal using up the last of the veg box on a Friday...

For 2 portions you need:
200g pasta
250g mushrooms, thickly sliced
4 cloves garlic, crushed
1/3 pack boursin cheese
100ml white wine
2 leeks, finely shredded
Olive oil
Parmesan to serve

Saute the leeks and garlic and mushrooms in the oil for about 15 mins till tender. Deglaze the pan with the wine and then add the boursin. Heat through to melt. Meanwhile cook the pasta. Drain the pasta, and toss through the sauce. Serve topped with some fresh parmesan.

Vegetable Paella (v)

Well not really paella I guess if you're a purist, but certainly a tasty rice and vegetable dish which Lex scoffs down!

For 4 portions you need:
200g white rice (I used a mix of long grain and basmati)
800ml vegetable stock
100ml white wine (I used cava)
salt and pepper
1 large onion, finely diced
3 cloves garlic, crushed
2 small leeks, finely sliced
1 can sweetcorn, drained
2 carrots, finely diced
1 green pepper, diced
2 tomatoes, quartered
1 lemon, quartered
pinch saffron
1 tsp paprika
2 tbsp olive oil

Begin by sauteeing the carrots, onion and leeks in the oil. After about 10 mins add the paprika and rice and coat in the oil. Add the wine and garlic and reduce the wine till it's all bubbled away. Add the saffron to the stock and then add this to the pan. Bring to the boil and then simmer for about 20 mins until the rice is cooked. About 10 mins before the end of the cooking time, add the remaining veggies and season well. Serve garnished with tomatoes and lemon.

Cherry and Almond Cake

This is a Nigella recipe from Domestic Goddess. It's a cynch to make, but tastes SO divine, travels well and lasts well too. You can also freeze it and defrost a slice at a time for lunchboxes.

For about 10-12 slices you need:
225g butter, softened
250g self raising flour
200g glace cherries, washed, dried and cut in half
175g caster sugar
3 eggs, beaten
2 tsp almond essence
100g ground almonds
6tbsp milk
4 tbsp flaked almonds

Begin by creaming together the butter and sugar. When fluffy add the eggs, almond essence and milk and mix thoroughly. Add the flour and almonds. Finally add the cherries and mix well. Scrape the thick batter into 2 lined 2lb loaf tins. Scatter each loaf with 2 tbsp of flaked almonds. Bake in a moderate oven (180 degrees) for 40 mins or so until the cake is cooked, risen and golden brown on the top. Slice and enjoy.

Vegetable Soup a la Neil (v)

A bottom of the fridge recipe, created by Neil which was very yummy :)

For 2-3 portions you need:
2 leeks, sliced finely
3 spring onions, sliced finely
3 carrots, sliced finely
1 litre veggie stock
1 tbsp oil

Saute the leeks and onions in the oil. Add the stock and carrots. Bring to the boil and simmer for about 10 mins. Serve with bread.

Garlic Mushrooms (v)

A quick and easy recipe this one that can be adapted into other things, served as a starter or just as a quick snack. Use all oil or vegan marge to make it vegan.

For 2 portions you need:
250g mushrooms
2 tbsp butter
1 tbsp oil
3 cloves garlic, crushed
handful chopped chives and parsley
salt and pepper

Heat the butter and oil in a pan. Add the mushrooms and cook, gently, for about 10 mins till the juices have run out. Add the garlic and seasoning and cook for a further 5-10 mins. Serve with lashings of crusty bread, topped with the chives and parsley.