These are savoury muffins (obviously...) which I have never made before but they were lovely. Great on their own, as part of a meal or as a side for soup instead of bread. Make sure the batter is loose enough before baking. The first time I made them, the quantity of milk given made a very stiff batter which couldn't rise properly. Add some more milk if in doubt... This recipe is from the wonderful Hummingbird Bakery book
For about 18 UK muffins (as opposed to the giant USA sized ones) you need:
30g butter
1 red onion, finely diced
360g plain flour
2 1/2 tsp baking powder
1/2 hot chilli powder
250g strong cheddar, grated
220ml milk
1 egg
130g baby spinach leaves
Begin by sauteeing the onion in the butter till lightly golden and cooked. Leave to cook slightly. Meanwhile mix everything else together. Add the onions towards the end and mix thoroughly. Spoon into cases and bake in a moderate oven for about 30 mins till risen and golden. Serve warm. These also freeze well.
Sunday, 5 September 2010
Bagels (v)
I don't have much confidence with making bread. Cakes? Yes. Bread? Not so much. However I was inspired after watching the Great British Bake Off, and learning about proving and rising and baking so thought I'd give it a go. One of the contestants made bagels, and given that we have moved in to a very Jewish area it would have been rude not to try them. They worked. Very well in fact!
For about 8 bagels you need:
2 tsp dried yeast
1 1/2 tsp granulated sugar
300ml warm water
500g bread flour
1 1/2 tsp salt
Begin by dissolving the yeast and sugar in 100ml of the water for 5 mins. Mix well and add to the flour and salt in a large bowl. Add as much extra water as you need to make a stiff, very firm dough. Knead for about 10 mins, working in extra flour if you can. The dough needs to be very very stiff and firm. Place the kneaded dough into an oiled bowl, cover and leave to rise for about an hour until it is doubled in size.
Knock back the dough and leave to rest for 10 mins. Cut into 8 equal sized pieces. Shape each piece in to a ball then form each ball in to a ring by twirling the dough on your index finger. Place the bagels onto an oiled sheet and leave to rest for 10 mins covered with a damp cloth.
Bring a large pan of water to the boil and drop each bagel in (do this in batches of 2-3). Poach the bread until it rises to the surface - about a minute. Drain and then bake at 220 for about 20 mins or until golden brown. Remove from the oven and feel humbled that you Have. Made. Bagels. Eat.
For about 8 bagels you need:
2 tsp dried yeast
1 1/2 tsp granulated sugar
300ml warm water
500g bread flour
1 1/2 tsp salt
Begin by dissolving the yeast and sugar in 100ml of the water for 5 mins. Mix well and add to the flour and salt in a large bowl. Add as much extra water as you need to make a stiff, very firm dough. Knead for about 10 mins, working in extra flour if you can. The dough needs to be very very stiff and firm. Place the kneaded dough into an oiled bowl, cover and leave to rise for about an hour until it is doubled in size.
Knock back the dough and leave to rest for 10 mins. Cut into 8 equal sized pieces. Shape each piece in to a ball then form each ball in to a ring by twirling the dough on your index finger. Place the bagels onto an oiled sheet and leave to rest for 10 mins covered with a damp cloth.
Bring a large pan of water to the boil and drop each bagel in (do this in batches of 2-3). Poach the bread until it rises to the surface - about a minute. Drain and then bake at 220 for about 20 mins or until golden brown. Remove from the oven and feel humbled that you Have. Made. Bagels. Eat.
Saturday, 4 September 2010
Sunday Lunch with Friends
We have some friends coming over tomorrow for a bike ride and lunch, and this is what I've made to tickle our taste buds and replenish our energy levels. Hope they like it!!
Potato wedges
Blue cheese dip
Cheddar and Spinach Muffins
Bean salad
Green salad
Crudites (for the kids ;-))
Pain de Semolina
And for pudding:
Mississippi mud pie
Apple and nut loaf
Gulab Jamans (at Lex's request, we didn't really need three puddings...!)
Potato wedges
Blue cheese dip
Cheddar and Spinach Muffins
Bean salad
Green salad
Crudites (for the kids ;-))
Pain de Semolina
And for pudding:
Mississippi mud pie
Apple and nut loaf
Gulab Jamans (at Lex's request, we didn't really need three puddings...!)
Friday, 3 September 2010
Sicilian Pasta with Tomatoes, Basil and Olives (v)
OK so this isn't strictly Sicilian pasta I am sure. But I saw Rick Stein make something like this on his Mediterranean adventure programme a few days ago and thought I like the look of that. The experiment worked and this was totally lush.
For 2 hungry people you need:
200g long pasta
handful fresh tomatoes
handful olives, sliced
pinch chilli flakes
salt and pepper
handful shredded basil leaves
2 tbsp olive oil
1 garlic clove, smashed
Begin by cooking the pasta. Meanwhile heat the oil in a saute pan and add the garlic. Stir to flavour the oil but don't colour the garlic. Strictly speaking you're supposed to remove the garlic now but frankly that's a heinous crime so keep it in and enjoy it in the sauce. Chop the tomatoes in half and squeeze out the seeds, discard the seeds. Roughly chop the tomato flesh and add to the hot pan. Season and stir well to cook down the tomatoes. Add the olives and chilli flakes. Drain the pasta and add to the sauce pan. Coat well, mixing in the basil leaves. Serve, scoff, smile :)
For 2 hungry people you need:
200g long pasta
handful fresh tomatoes
handful olives, sliced
pinch chilli flakes
salt and pepper
handful shredded basil leaves
2 tbsp olive oil
1 garlic clove, smashed
Begin by cooking the pasta. Meanwhile heat the oil in a saute pan and add the garlic. Stir to flavour the oil but don't colour the garlic. Strictly speaking you're supposed to remove the garlic now but frankly that's a heinous crime so keep it in and enjoy it in the sauce. Chop the tomatoes in half and squeeze out the seeds, discard the seeds. Roughly chop the tomato flesh and add to the hot pan. Season and stir well to cook down the tomatoes. Add the olives and chilli flakes. Drain the pasta and add to the sauce pan. Coat well, mixing in the basil leaves. Serve, scoff, smile :)
Wednesday, 1 September 2010
Brunch in one Pan
I love a good fry up, but this usually means lots of mess. My better half does not like this. I got a new sautee pan yesterday and was dying to try it out, so created this this morning to test out the reduced mess option. It worked.
For 3 hungry people you need:
1 punnet mushrooms, thickly sliced
handful cherry tomatoes, halved
3 eggs
1/2 tbsp oil
small knob of butter
salt and pepper
toast to serve
Begin by sauteeing the mushrooms in the oil and butter for 4-5 mins. Then add the tomatoes and cook for a further 1-2 mins. Clear 3 spaces and crack in the eggs. Cover with a lid and cook for 2-3 mins till the eggs are lightly set. I should mention here that you need a non stick pan...
Serve with toast and scoff. A perfect way to start the day.
For 3 hungry people you need:
1 punnet mushrooms, thickly sliced
handful cherry tomatoes, halved
3 eggs
1/2 tbsp oil
small knob of butter
salt and pepper
toast to serve
Begin by sauteeing the mushrooms in the oil and butter for 4-5 mins. Then add the tomatoes and cook for a further 1-2 mins. Clear 3 spaces and crack in the eggs. Cover with a lid and cook for 2-3 mins till the eggs are lightly set. I should mention here that you need a non stick pan...
Serve with toast and scoff. A perfect way to start the day.
Meal Plans for Next Week
Here we go again...
'Beef' fahitajs with tortillas, nachos, salsa and guacamole
Quorn tikka masala with dhal, rice and chapattis
Japanese omelettes with mushrooms and aubergines
Pasta and tomato sauce
Falafels, houmous and cous cous
Cheesy leek and potato pie with veggies and lashings of gravy
Tom yum soup with tofu
Pad thai
'Beef' fahitajs with tortillas, nachos, salsa and guacamole
Quorn tikka masala with dhal, rice and chapattis
Japanese omelettes with mushrooms and aubergines
Pasta and tomato sauce
Falafels, houmous and cous cous
Cheesy leek and potato pie with veggies and lashings of gravy
Tom yum soup with tofu
Pad thai
Blackcurrant and Lime Citrus Drizzle Cake
This is a variation on a theme but one that makes good use of the frozen glut of blackcurrants we have.
For 2 loaf cakes you need:
225g butter
225g caster sugar
250g self raising flour
3 eggs
zest of 1 lemon, 1 lime and 1 orange
juice of 1 lime and 1 orange
450g blackcurrants, plus 50g extra
150g sugar
juice of 1 orange, 2 lemons and 2 limes plus the zest of each
Begin by creaming the butter and sugar together. Add the eggs and then mix in the flour. Add the zest, juices and 450g currants. Mix well. Scrape into 2 lined loaf tins. Scatter over the remaining 50g currants. Bake in a moderate oven for 45 mins or so.
Meanwhile make the syrup by gently heating the sugar, juices and zests. Leave to cool. Once the cakes are done, prick all over and pour over the syrup. Leave to cool and then scoff. Nom nom nom
For 2 loaf cakes you need:
225g butter
225g caster sugar
250g self raising flour
3 eggs
zest of 1 lemon, 1 lime and 1 orange
juice of 1 lime and 1 orange
450g blackcurrants, plus 50g extra
150g sugar
juice of 1 orange, 2 lemons and 2 limes plus the zest of each
Begin by creaming the butter and sugar together. Add the eggs and then mix in the flour. Add the zest, juices and 450g currants. Mix well. Scrape into 2 lined loaf tins. Scatter over the remaining 50g currants. Bake in a moderate oven for 45 mins or so.
Meanwhile make the syrup by gently heating the sugar, juices and zests. Leave to cool. Once the cakes are done, prick all over and pour over the syrup. Leave to cool and then scoff. Nom nom nom
Tuesday, 31 August 2010
Sweet and Dark Dipping Sauce (v)
This is a delicious sauce to serve with loads of different things.
For enough to serve 4-6 people you need:
60ml dark soya sauce
60ml sweet sherry
2 tbsp mirin
1 tbsp rice vinegar
2 tbsp sesame oil
2 spring onions, chopped finely
1 chilli, sliced
2 tbsp fresh corriander, roughly chopped
1 tsp honey (or use agarve nectar for vegans)
2 cloves garlic, crushed
1 inch length ginger, grated
2 tbsp sesame seeds.
Combine everything together and use liberally :)
For enough to serve 4-6 people you need:
60ml dark soya sauce
60ml sweet sherry
2 tbsp mirin
1 tbsp rice vinegar
2 tbsp sesame oil
2 spring onions, chopped finely
1 chilli, sliced
2 tbsp fresh corriander, roughly chopped
1 tsp honey (or use agarve nectar for vegans)
2 cloves garlic, crushed
1 inch length ginger, grated
2 tbsp sesame seeds.
Combine everything together and use liberally :)
Vegetable Spring Rolls (v)
This is a dead simple recipe, and the filling can be varied depending on what you fancy.
For about 8-10 rolls you need:
4-5 sheets filo pastry
1 pack stir fry veggies
sweet chilli sauce to serve
a little vegetable oil
Quickly stir fry the bag of veggies and leave to drain in a colander. Cut the sheets of filo in half and place a spoonful of the veggies on each one. Brush the sides and edges with a little oil and roll up. Place on a baking sheet and brush the tops and sides with a little more oil. Bake in a hot oven for 15-20 mins till golden brown. Serve with sweet chilli sauce to dip.
For about 8-10 rolls you need:
4-5 sheets filo pastry
1 pack stir fry veggies
sweet chilli sauce to serve
a little vegetable oil
Quickly stir fry the bag of veggies and leave to drain in a colander. Cut the sheets of filo in half and place a spoonful of the veggies on each one. Brush the sides and edges with a little oil and roll up. Place on a baking sheet and brush the tops and sides with a little more oil. Bake in a hot oven for 15-20 mins till golden brown. Serve with sweet chilli sauce to dip.
Cheesy Leek and Potato Pie
OK so this is a but of a cheat recipe in that it's the same as the pasties but sufficiently different to warrant its own entry. IMHO.
For one pie you need:
1/2 quantity onion, leek and potato filling from the pasty recipe
1 pack ready rolled puff pastry
Line a pie dish with the puff pastry, saving the trimmings for the top. Add the filling and brush the edges with egg wash to seal. Lay on the top piece and crimp. Brush with egg wash and then bake for about 45 mins till hot and golden brown. Serve with new potatoes, veggies and lashings of gravy. Spiffing.
For one pie you need:
1/2 quantity onion, leek and potato filling from the pasty recipe
1 pack ready rolled puff pastry
Line a pie dish with the puff pastry, saving the trimmings for the top. Add the filling and brush the edges with egg wash to seal. Lay on the top piece and crimp. Brush with egg wash and then bake for about 45 mins till hot and golden brown. Serve with new potatoes, veggies and lashings of gravy. Spiffing.
Cheesy Leek and Potato Pasties
Apparently Lex likes these. Who knew... Which means I will be making them a bit more often as a result. He seems to prefer the pastry element more than the filling so all the more for me mwahahahah...
For 12 or so individual pasties you need:
500g pastry made from 250g plain flour and 250g butter
2 leeks, sliced
1 onion, diced
450g potatoes, peeled, diced and par boiled for 4-5 mins till tender
1 tsp each fresh thyme, oregano, rosemary and sage; chopped
25g butter
salt and pepper
150g cheddar, half grated and half chopped into cubes
1 egg and a little milk for egg wash
Begin by making the pastry and leaving to rest. Meanhile saute the leeks, onion, herbs and butter for 20 mins or so in a lidded pan. Cut out large circles of the pastry and fill with a tbsp of the filling in the middle of each. Either fold over or cut out more circles for the tops. Crimp, brush with egg glaze and stab in a few steam holes. Bake in a hot oven for 20-30 mins till golden brown. Serve hot or cold.
For 12 or so individual pasties you need:
500g pastry made from 250g plain flour and 250g butter
2 leeks, sliced
1 onion, diced
450g potatoes, peeled, diced and par boiled for 4-5 mins till tender
1 tsp each fresh thyme, oregano, rosemary and sage; chopped
25g butter
salt and pepper
150g cheddar, half grated and half chopped into cubes
1 egg and a little milk for egg wash
Begin by making the pastry and leaving to rest. Meanhile saute the leeks, onion, herbs and butter for 20 mins or so in a lidded pan. Cut out large circles of the pastry and fill with a tbsp of the filling in the middle of each. Either fold over or cut out more circles for the tops. Crimp, brush with egg glaze and stab in a few steam holes. Bake in a hot oven for 20-30 mins till golden brown. Serve hot or cold.
Pecan Pie
I have never made this before, but a visit from my mum prompted me to make it as she likes it! I will be making it again..!
For 1 medium pie and a couple of individual pies you need:
1 quantity pie crust:
110g butter
260g plain flour
2-3 tbsp water
For the filling:
200g caster sugar
1 tsp vanilla extract
250ml golden syrup
3 eggs, lightly beaten
100g pecan nuts, roughly chopped
50g whole pecans
60g butter, cubed
Begin by making the pie crust. Blitz the flour and butter in a food processor and then dribble in the water. Bring together in to a dough and leave to rest.
Meanwhile make the filling. Melt the syrup and sugar together. Boil briefly and then leave to cool slightly. Whisk the eggs with the vanilla and then slowly whisk in the sugar/syrup. Add the chopped nuts and butter and mix well until the butter is melted. Roll out the pastry and line a dish. Pour the filling into the dish and top with the whole pecans. Bake in a moderate oven for 45-60 mins till golden brown and risen. Cool and then scoff. Yum.
For 1 medium pie and a couple of individual pies you need:
1 quantity pie crust:
110g butter
260g plain flour
2-3 tbsp water
For the filling:
200g caster sugar
1 tsp vanilla extract
250ml golden syrup
3 eggs, lightly beaten
100g pecan nuts, roughly chopped
50g whole pecans
60g butter, cubed
Begin by making the pie crust. Blitz the flour and butter in a food processor and then dribble in the water. Bring together in to a dough and leave to rest.
Meanwhile make the filling. Melt the syrup and sugar together. Boil briefly and then leave to cool slightly. Whisk the eggs with the vanilla and then slowly whisk in the sugar/syrup. Add the chopped nuts and butter and mix well until the butter is melted. Roll out the pastry and line a dish. Pour the filling into the dish and top with the whole pecans. Bake in a moderate oven for 45-60 mins till golden brown and risen. Cool and then scoff. Yum.
Thursday, 26 August 2010
Moroccan Spiced Vegetables with Bulghar Wheat and Haloumi (v)
This is another endless variation on the same theme, but tasty none the less. Today's dish was a bit dry if truth be told so I am open for suggestions as to a sauce to combine with it. I was thinking either yogurt and harissa or maybe some runny tahini sauce...
Serves 4 people
For the baharat beetroot and squash you need 2-3 beetroot, scrubbed and peeled and cut into 6ths and 1 squash, cut into chunks. Toss in a little olive oil, season with salt and sprinkle over 1-2 tbsp baharat. Roast in a medium oven for 20-30 mins.
For the ras-el-halout mixed vegetables you need handful mushrooms, 1 courgette, 2 carrots, 2 red onions, 1/2 cauliflower broken into florets. Begin by roughly chopping the onion, courgettes and carrots. Toss in some olive oil and 1-2 tbsp ras-el-halout with the mushrooms and cauliflower. Roast in a medium oven for 20-30 mins.
For the haloumi chop a packet into chunks and roast in a hot oven for about 10 mins.
For the bulghar wheat place 1/2 cup bulghar wheat in a bowl with 1/2 tsp stock powder and pour over 1 cup boiling water. Leave to mingle for 20-30 mins. If you are vegan, omit the haloumi and add a can drained chickpeas to the bulghar wheat.
Serve, scoff and enjoy :)
Serves 4 people
For the baharat beetroot and squash you need 2-3 beetroot, scrubbed and peeled and cut into 6ths and 1 squash, cut into chunks. Toss in a little olive oil, season with salt and sprinkle over 1-2 tbsp baharat. Roast in a medium oven for 20-30 mins.
For the ras-el-halout mixed vegetables you need handful mushrooms, 1 courgette, 2 carrots, 2 red onions, 1/2 cauliflower broken into florets. Begin by roughly chopping the onion, courgettes and carrots. Toss in some olive oil and 1-2 tbsp ras-el-halout with the mushrooms and cauliflower. Roast in a medium oven for 20-30 mins.
For the haloumi chop a packet into chunks and roast in a hot oven for about 10 mins.
For the bulghar wheat place 1/2 cup bulghar wheat in a bowl with 1/2 tsp stock powder and pour over 1 cup boiling water. Leave to mingle for 20-30 mins. If you are vegan, omit the haloumi and add a can drained chickpeas to the bulghar wheat.
Serve, scoff and enjoy :)
Lemon and Lime Syllabub
I adore syllabub. It's something to do with the fabulously light texture I think. That and the fact that it contains copious amounts of booze ;-) This recipe is quick to whip up (pardon the pun) and keeps for a day or two in the fridge before separating.
For 4-6 portions depending on size you need:
100ml white wine
75g sugar
juice 1 lemon
zest 1 lime
300ml double cream
Whisk everything together until light and fluffy. Spoon into glasses and devour.
For 4-6 portions depending on size you need:
100ml white wine
75g sugar
juice 1 lemon
zest 1 lime
300ml double cream
Whisk everything together until light and fluffy. Spoon into glasses and devour.
Wednesday, 25 August 2010
Sweet Onion Tart with Goats Cheese and Courgette
This is such a quick and simple dish to make, but tastes like you spent hours making it. Use ready rolled puff pastry to save time and mix and match what you have in rather than religiously following this recipe...
For 2-3 portions you need:
1 sheet ready rolled puff pastry
1 jar red onion marmalade
1 goats cheese log, sliced
2 medium courgettes, sliced
about 8 cherry tomatoes, halved
a sprinkle of fresh thyme and oregano
salt and pepper
olive oil
Begin by unrolling the pastry and placing it on a lined baking sheet. Score around the edge to leave a 1cm border. Spread the onion marmalade in the middle, ensuring it covers the base evenly. Lay on the courgette slices, then add the goats cheese. Add the tomatoes and finally sprinkle over the herbs, seasoning and finish with a drizzle of olive oil.
Bake in a hot oven for 15-20 mins till cooked and golden brown. Serve with a green salad. Eat any leftovers cold for lunch the next day.
For 2-3 portions you need:
1 sheet ready rolled puff pastry
1 jar red onion marmalade
1 goats cheese log, sliced
2 medium courgettes, sliced
about 8 cherry tomatoes, halved
a sprinkle of fresh thyme and oregano
salt and pepper
olive oil
Begin by unrolling the pastry and placing it on a lined baking sheet. Score around the edge to leave a 1cm border. Spread the onion marmalade in the middle, ensuring it covers the base evenly. Lay on the courgette slices, then add the goats cheese. Add the tomatoes and finally sprinkle over the herbs, seasoning and finish with a drizzle of olive oil.
Bake in a hot oven for 15-20 mins till cooked and golden brown. Serve with a green salad. Eat any leftovers cold for lunch the next day.
Tuesday, 24 August 2010
Baked Mushrooms with Stilton
I used to make these a lot but haven't made them recently. But our veg box contained three beautiful mushrooms and I created this to show them off :)
For 2 as a side dish you need:
4 portabello mushrooms, cleaned
75g stilton, crumbled
salt and pepper
Place the mushrooms on a baking sheet and season. Scatter over the cheese and bake in a moderate oven for about 10-15 mins till the cheese has melted and the mushrooms are cooked. Enjoy with a green salad and some bread to mop up the juices.
For 2 as a side dish you need:
4 portabello mushrooms, cleaned
75g stilton, crumbled
salt and pepper
Place the mushrooms on a baking sheet and season. Scatter over the cheese and bake in a moderate oven for about 10-15 mins till the cheese has melted and the mushrooms are cooked. Enjoy with a green salad and some bread to mop up the juices.
Monday, 23 August 2010
Pea and Saffron Risotto
This is unctuous, creamy, naughty risotto goodness at its best. Eat in small quantities and make the full recipe to enjoy risotto cakes the next day :)
For 2 portions of risotto plus about 6 risotto cakes you need:
400g risotto rice
300ml white wine
1 litre hot veggie stock
80g parmesan
50g butter
1 large onion, chopped
2 cloves garlic, crushed
1 cup peas
salt and pepper
pinch saffron strands
Begin by sauteeing the onion and garlic in a tsp of the butter and a little oil for about 10 mins till lightly golden. Add the rice and toast for 2-3 mins. Add the wine and let it boil furiously and reduce. Place the saffron in the hot stock and add the stock once the wine has reduced (I am lazy and do it all in one go...) and reduce the heat. Cook for about 10-15 mins till the rice is al dente. Season and stir through the remaining butter and 90% of the cheese. Cover with a lid and allow to rest for 2 mins. Serve sprinkled with the extra cheese. Belissimo :)
For 2 portions of risotto plus about 6 risotto cakes you need:
400g risotto rice
300ml white wine
1 litre hot veggie stock
80g parmesan
50g butter
1 large onion, chopped
2 cloves garlic, crushed
1 cup peas
salt and pepper
pinch saffron strands
Begin by sauteeing the onion and garlic in a tsp of the butter and a little oil for about 10 mins till lightly golden. Add the rice and toast for 2-3 mins. Add the wine and let it boil furiously and reduce. Place the saffron in the hot stock and add the stock once the wine has reduced (I am lazy and do it all in one go...) and reduce the heat. Cook for about 10-15 mins till the rice is al dente. Season and stir through the remaining butter and 90% of the cheese. Cover with a lid and allow to rest for 2 mins. Serve sprinkled with the extra cheese. Belissimo :)
Sunday, 22 August 2010
Quick Cherry Sauce (v)
We moved house recently and collected the remains of the freezer in the old house this weekend. After sitting in the cool box for most of the day, whilst the fruit seemed still to be frozen I am on a mission to use it up as quickly as possible. This sauce goes really nicely with cheesecake to cut through the richness.
For 2-3 portions you need:
1/2 pack frozen cherries
2-3 spoons vanilla sugar (depending on taste)
1/8 cup water
Place everything in a pan and bring to the boil. Simmer for 5 mins or so till the cherries are thawed and hot and the sauce has thickened a little. Serve with vanilla cheesecake or eat on its own or with cereal or or or...
For 2-3 portions you need:
1/2 pack frozen cherries
2-3 spoons vanilla sugar (depending on taste)
1/8 cup water
Place everything in a pan and bring to the boil. Simmer for 5 mins or so till the cherries are thawed and hot and the sauce has thickened a little. Serve with vanilla cheesecake or eat on its own or with cereal or or or...
Roasted Vegetable Pasta (v)
OK so this is virtually the same as the courgette pasta but it's worthy of its own entry...
For 2 people you need:
2 courgettes, diced
1 red onion, diced
1 pepper, diced
handful cherry tomatoes
1 clove garlic, crushed
1 tin cherry tomatoes
handful olives, sliced
pinch sugar
salt and pepper
vegetable stock
dash red wine
175g pasta
Toss the veggies in olive oil and then roast them for about 20 mins. Meanwhile place the garlic, seasonings and tomatoes in a pan and bring to the boil. Simmer. Cook the pasta, drain. Add the veggies to the sauce and toss in the pasta. Scoff.
For 2 people you need:
2 courgettes, diced
1 red onion, diced
1 pepper, diced
handful cherry tomatoes
1 clove garlic, crushed
1 tin cherry tomatoes
handful olives, sliced
pinch sugar
salt and pepper
vegetable stock
dash red wine
175g pasta
Toss the veggies in olive oil and then roast them for about 20 mins. Meanwhile place the garlic, seasonings and tomatoes in a pan and bring to the boil. Simmer. Cook the pasta, drain. Add the veggies to the sauce and toss in the pasta. Scoff.
Pear and Raspberry Cake
This is based on Rachel Allen's recipe for Dutch Apple cake and her variation for adding pears and raspberries.
For 10-12 portions you need:
2 eggs
175g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85g butter
75ml milk
125g plain flour
grated rind of an orange
2 1/4 tsp baking powder
4 ripe pears, peeled and cut into 6ths
1/2 pack frozen raspberries
Begin by whisking the sugar and eggs together till thick and frothy. Meanwhile melt the butter with the milk and then slowly whisk in to the egg mixture. Add the flour, baking powder and orange rind. Pour in to a lined baking tin. Lay the pears and raspberries on the top. Bake for 10 mins at 200 degrees then for a further 30 mins at 180 degrees.
For 10-12 portions you need:
2 eggs
175g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85g butter
75ml milk
125g plain flour
grated rind of an orange
2 1/4 tsp baking powder
4 ripe pears, peeled and cut into 6ths
1/2 pack frozen raspberries
Begin by whisking the sugar and eggs together till thick and frothy. Meanwhile melt the butter with the milk and then slowly whisk in to the egg mixture. Add the flour, baking powder and orange rind. Pour in to a lined baking tin. Lay the pears and raspberries on the top. Bake for 10 mins at 200 degrees then for a further 30 mins at 180 degrees.
Plum, Nectarine and Almond Tart
This was in the September edition of @bbcgoodfood magazine, but with peaches. I don't like peaches. They're all furry and horrid. So I used nectarines and plums instead. It was utterly delicious. Admittedly a bit of a faff to make but so so worth it.
For about 8 portions you need:
1 pack puff pastry, rolled out (or cheat ;-))
250g mascapone
About 4 nectarines and 2 plums, cut into 6ths
175g ground almonds
50g toasted almond flakes, plus extra for the topping
25g soft butter
200g vanilla sugar, plus a little extra for the topping
2 eggs
1/2 tsp almond extract.
Begin by lining a flan tin with the pastry and prick all over. Weight down with baking paper and baking beans and bake for 20 mins in a hot oven. Remove the paper and beans and allow the bottom to crisp up. Remove and leave to cool slightly.
Meanwhile prepare the filling by whisking the mascapone, sugar, butter and eggs together. Stir in the almonds and extact.
Pour into the prepared tin and lay the fruit on top. Sprinkle with the extra sugar and almonds and bake at 180 degrees for about 40 mins till cooked (keep an eye on it as it's very sloppy in the middle and might need up to an additional 30 mins at 140-160 to make sure it's all cooked.
For about 8 portions you need:
1 pack puff pastry, rolled out (or cheat ;-))
250g mascapone
About 4 nectarines and 2 plums, cut into 6ths
175g ground almonds
50g toasted almond flakes, plus extra for the topping
25g soft butter
200g vanilla sugar, plus a little extra for the topping
2 eggs
1/2 tsp almond extract.
Begin by lining a flan tin with the pastry and prick all over. Weight down with baking paper and baking beans and bake for 20 mins in a hot oven. Remove the paper and beans and allow the bottom to crisp up. Remove and leave to cool slightly.
Meanwhile prepare the filling by whisking the mascapone, sugar, butter and eggs together. Stir in the almonds and extact.
Pour into the prepared tin and lay the fruit on top. Sprinkle with the extra sugar and almonds and bake at 180 degrees for about 40 mins till cooked (keep an eye on it as it's very sloppy in the middle and might need up to an additional 30 mins at 140-160 to make sure it's all cooked.
Meal Plans for Next Week
I haven't done this for a while and to be honest, my food waste shows it... So since we're in a new house and trying to cut down the ridiculous amount we spent every week on food I am trying to plan the weeks meals in advance.
Next week the menu is:
Spaghetti bolognase*
Sausage and butternut squash roast
Pea risotto
Sausages and lentils
Sweet potatoes with blue cheese dip and salad*
Shepherd's Pie*
Spicy Scrambled eggs*
Goats cheese and new potato tart
Recipes to follow for the ones not already on my blog...
(* denotes already bloggged, so search for it!)
Next week the menu is:
Spaghetti bolognase*
Sausage and butternut squash roast
Pea risotto
Sausages and lentils
Sweet potatoes with blue cheese dip and salad*
Shepherd's Pie*
Spicy Scrambled eggs*
Goats cheese and new potato tart
Recipes to follow for the ones not already on my blog...
(* denotes already bloggged, so search for it!)
Saturday, 21 August 2010
Japanese Aubergines (v)
This is based on a fantastic dish at Yo Sushi. So fantastic in fact that I ate three of the dishes of them last time I went... It's zingy, fresh and delicious.
For 1-2 portions (depending on greed...) you need:
1 aubergine, cut into 0.5cm slices
1/8 cup sunflower oil
salt
4 tbsp soya sauce
3 tbsp mirin
1 tbsp sesame oil
1 tbsp sesame seeds
1 clove garlic, crushed
Brush the slices of aubergine with the oil on both sides and sprinkle with a little salt. Roast in a hot oven for about 15-20 mins till tender and slightly browned. Turn over halfway through.
Meanwhile mix the dressing in a bowl. Once the aubergines are cooked places them in the dressing and allow to cool for the flavours to develop. Utterly unctiously fabulous.
For 1-2 portions (depending on greed...) you need:
1 aubergine, cut into 0.5cm slices
1/8 cup sunflower oil
salt
4 tbsp soya sauce
3 tbsp mirin
1 tbsp sesame oil
1 tbsp sesame seeds
1 clove garlic, crushed
Brush the slices of aubergine with the oil on both sides and sprinkle with a little salt. Roast in a hot oven for about 15-20 mins till tender and slightly browned. Turn over halfway through.
Meanwhile mix the dressing in a bowl. Once the aubergines are cooked places them in the dressing and allow to cool for the flavours to develop. Utterly unctiously fabulous.
Tuesday, 17 August 2010
Courgette Pasta (v)
A simple and quick dinner to make, and one which uses any glut of homegrown courgettes you might have.
For 4 portions you need:
2 courgettes, diced
1 onion, chopped
2 cloves garlic, crushed
1 tin chopped tomatoes with olives
1/3 cup water
1 tsp stock
salt and pepper
pinch sugar
400g pasta
Begin by sauteeing the onion and garlic in a little olive oil for a few mins. Add the courgette and cook out for 5-10 mins. Add the tomatoes, seasoning, sugar, water and stock. Bring to the boil and then simmer for about 10-15 mins. Meanwhile cook the pasta. Drain and mix with the sauce. This is also nice the next day cold for lunch as a salad.
For 4 portions you need:
2 courgettes, diced
1 onion, chopped
2 cloves garlic, crushed
1 tin chopped tomatoes with olives
1/3 cup water
1 tsp stock
salt and pepper
pinch sugar
400g pasta
Begin by sauteeing the onion and garlic in a little olive oil for a few mins. Add the courgette and cook out for 5-10 mins. Add the tomatoes, seasoning, sugar, water and stock. Bring to the boil and then simmer for about 10-15 mins. Meanwhile cook the pasta. Drain and mix with the sauce. This is also nice the next day cold for lunch as a salad.
Sunday, 15 August 2010
Leek and Roquefort Pizza Bread
I am not sure I want to eat this any time soon as I overdosed on cheese, especially Roquefort, in France. But it looks like a lovely recipe. And my cheese ban will soon be over as I can’t resist the soft, salty, creaminess of Roquefort for long! This is another @riverfordveg recipe.
Dough:
300g bread flour
7g sachet yeast
1 tsp salt
180ml warm water
1.5 tbsp olive oil
Topping:
3-4 tbsp olive oil
1 garlic clove
1 green chilli, halved
25g butter
2 small leeks, sliced
30g parmesan
100g grated mozzarella
2 tbsp each of finely chopped parsley and oregano
60g Roquefort or other blue cheese, crumbled
Begin by infusing the oil with the chilli and garlic. Then make the dough. Add the yeast and salt to the flour and then add the oil. Add enough warm water to make a soft dough and knead lightly for 10 mins or so. Leave to prove for about an hour then knock back and divide in to four.
Meanwhile cook the leeks in the butter for about 10 mins. Pre-heat the oven and stretch the dough out on to two baking sheets/pizza stones. Brush with the infused oil and scatter the herbs over the surface. Add the leeks and then finish with the cheeses. Bake for 12-14 mins till golden and then scoff.
Dough:
300g bread flour
7g sachet yeast
1 tsp salt
180ml warm water
1.5 tbsp olive oil
Topping:
3-4 tbsp olive oil
1 garlic clove
1 green chilli, halved
25g butter
2 small leeks, sliced
30g parmesan
100g grated mozzarella
2 tbsp each of finely chopped parsley and oregano
60g Roquefort or other blue cheese, crumbled
Begin by infusing the oil with the chilli and garlic. Then make the dough. Add the yeast and salt to the flour and then add the oil. Add enough warm water to make a soft dough and knead lightly for 10 mins or so. Leave to prove for about an hour then knock back and divide in to four.
Meanwhile cook the leeks in the butter for about 10 mins. Pre-heat the oven and stretch the dough out on to two baking sheets/pizza stones. Brush with the infused oil and scatter the herbs over the surface. Add the leeks and then finish with the cheeses. Bake for 12-14 mins till golden and then scoff.
Spanish Crisp Cauliflower (v)
I wanted to have some tapas in France but Lex and Neil wanted galettes and crepes. So I lost out. But I will be recreating what I would have had by making this dish! This is also an @riverfordveg recipe.
For 2 people as a snack/starter you need:
½ cauli, broken in to florets
2 tbsp gram flour
1 tsp paprika
oil for deep frying
2 tsp red wine vinegar
1 tbsp capers, squeezed dry and then chopped
1 tbsp parsley, chopped
Blanch the florets till just tender then drain. Whilst still hot season with the flour and paprika.
Deep fry for 1-2 mins till golden (do this in batches) and then drasin. Serve sprinkled with the vinegar, capers and parsley.
For 2 people as a snack/starter you need:
½ cauli, broken in to florets
2 tbsp gram flour
1 tsp paprika
oil for deep frying
2 tsp red wine vinegar
1 tbsp capers, squeezed dry and then chopped
1 tbsp parsley, chopped
Blanch the florets till just tender then drain. Whilst still hot season with the flour and paprika.
Deep fry for 1-2 mins till golden (do this in batches) and then drasin. Serve sprinkled with the vinegar, capers and parsley.
Griddled Vegetable Salad with Beans and Basil (v)
This is an @riverfordveg recipe from field kitchen
For 6 people you need:
1 tin drained cannellini beans
3 tbsp olive oil
4 large courgettes, cut into ribbons (about 5mm thick)
250g cherry tomatoes, cut in half
Dressing:
Bunch fresh basil
½ clove garlic
100ml olive oil
salt and pepper
Begin by making the dressing – place everything in a blender and blitz- and dousing the beans in it. Toss the courgettes in the olive oil and then griddle till slightly charred and lightly softened. Mix everything with the beans and dressing and serve warm with crusty bread. Heaven!
For 6 people you need:
1 tin drained cannellini beans
3 tbsp olive oil
4 large courgettes, cut into ribbons (about 5mm thick)
250g cherry tomatoes, cut in half
Dressing:
Bunch fresh basil
½ clove garlic
100ml olive oil
salt and pepper
Begin by making the dressing – place everything in a blender and blitz- and dousing the beans in it. Toss the courgettes in the olive oil and then griddle till slightly charred and lightly softened. Mix everything with the beans and dressing and serve warm with crusty bread. Heaven!
Little Tortillas with Pisto
Another @deliciousmag recipe from their August edition…
For 4-6 people you need:
500ml sunflower oil
750g waxy potatoes, sliced lengthways
8 large eggs, lightly beaten
2 tbsp olive oil
75ml olive oil
1 large aubergine cut into 2cm dice
1 large onion, diced
1 green pepper, diced
3 courgettes, diced
3 tomatoes, deseeded and chopped
3 large garlic cloves, chopped
Make the pisto by heating the olive oil in a pan with a lid. Cook the onion for about 10 mins and then add the aubergine. Cook for 10 mins then add the pepper. Cook for another 10 mins. Add the courgettes and tomatoes and garlic and season with salt. Cook for about an hour, covered, over a very low heat.
Heat the sunflower oil in a different pan and cook the potatoes till tender. Drain. Add the potatoes to the eggs and mix lightly. Pour into a non stick pan and cook gently. Leave to cool slightly once cooked. Cut into wedges and serve with the pisto. Lovely as part of a tapas feast.
For 4-6 people you need:
500ml sunflower oil
750g waxy potatoes, sliced lengthways
8 large eggs, lightly beaten
2 tbsp olive oil
75ml olive oil
1 large aubergine cut into 2cm dice
1 large onion, diced
1 green pepper, diced
3 courgettes, diced
3 tomatoes, deseeded and chopped
3 large garlic cloves, chopped
Make the pisto by heating the olive oil in a pan with a lid. Cook the onion for about 10 mins and then add the aubergine. Cook for 10 mins then add the pepper. Cook for another 10 mins. Add the courgettes and tomatoes and garlic and season with salt. Cook for about an hour, covered, over a very low heat.
Heat the sunflower oil in a different pan and cook the potatoes till tender. Drain. Add the potatoes to the eggs and mix lightly. Pour into a non stick pan and cook gently. Leave to cool slightly once cooked. Cut into wedges and serve with the pisto. Lovely as part of a tapas feast.
Chilli Tofu and Alfafa Wraps (v)
This is one of those disgustingly healthy quick lunches that makes you feel very virtuous :)
For 2 portions you need:
1 pack smoked and marinated tofu, cut into strips
4 large outer leaves from a chinese leaf or cos lettuce
1 large cup alfafa
1 cup leftover stirfried veggies in chilli sauce
splash soya sauce
fresh corriander
Lay the tofu in the leaf then add the vegetables, corriander and alfafa. Add a dash of soya sauce and scoff.
For 2 portions you need:
1 pack smoked and marinated tofu, cut into strips
4 large outer leaves from a chinese leaf or cos lettuce
1 large cup alfafa
1 cup leftover stirfried veggies in chilli sauce
splash soya sauce
fresh corriander
Lay the tofu in the leaf then add the vegetables, corriander and alfafa. Add a dash of soya sauce and scoff.
Lentil and Swede Shepherd's Pie (v)
This is a lovely, rich and tasty vegan version of the classic Shepherd's pie.
For 6-8 portions you need:
1/2 cup each of green, brown and puy lentils
3/4 cup red lentils
1/2 swede, diced into bite sized chunks
glass red wine
1 tbsp dried oregano
splash mushroom ketchup
splash soya sauce
about 1 litre dark stock (I use vecon)
pepper
2 onions, finely chopped
3-4 cloves garlic, crushed
mashed potato
Begin by sauteeing the onion and swede in a little oil for about 10mins. Add the garlic and lentils and then add just enough stock to cover the lentils and swede. Add the wine, soya sauce, mushroom ketchup and oregano and season with pepper. Bring to the boil and then reduce to a simmer. Cook for about 30-45 mins till the swede and lentils are tender. Taste and adjust the seasoning.
Place into an ovenproof dish and top with mashed potato. Bake for about 40 mins till bubbling and serve with carrots and broccoli.
For 6-8 portions you need:
1/2 cup each of green, brown and puy lentils
3/4 cup red lentils
1/2 swede, diced into bite sized chunks
glass red wine
1 tbsp dried oregano
splash mushroom ketchup
splash soya sauce
about 1 litre dark stock (I use vecon)
pepper
2 onions, finely chopped
3-4 cloves garlic, crushed
mashed potato
Begin by sauteeing the onion and swede in a little oil for about 10mins. Add the garlic and lentils and then add just enough stock to cover the lentils and swede. Add the wine, soya sauce, mushroom ketchup and oregano and season with pepper. Bring to the boil and then reduce to a simmer. Cook for about 30-45 mins till the swede and lentils are tender. Taste and adjust the seasoning.
Place into an ovenproof dish and top with mashed potato. Bake for about 40 mins till bubbling and serve with carrots and broccoli.
Tuesday, 10 August 2010
Mediterranean Gnocchi Bake
Another @deliciousmag August edition recipe…
For 2 people you need:
400g mixed veg e.g. peppers, courgettes, onions, tomatoes
350g pack fresh gnocchi
1 tub four cheese sauce
small bunch fresh oregano, leaves picked
8 sunblush tomatoes
Roast the veggies in some olive oil with half the oregano. Cook the gnocchi and drain. Mix them together with the cheese sauce. Scatter over the sunblush tomatoes and the remaining oregano and bake in the oven for 20 mins till bubbling.
For 2 people you need:
400g mixed veg e.g. peppers, courgettes, onions, tomatoes
350g pack fresh gnocchi
1 tub four cheese sauce
small bunch fresh oregano, leaves picked
8 sunblush tomatoes
Roast the veggies in some olive oil with half the oregano. Cook the gnocchi and drain. Mix them together with the cheese sauce. Scatter over the sunblush tomatoes and the remaining oregano and bake in the oven for 20 mins till bubbling.
Turkish Menemen with Sumac Yogurt
Yet another @deliciousmag recipe from their August edition… This is a lovely brunch dish. I love brunch…
For 4 portions you need:
2 tbsp olive oil
1 tsp fennel seeds
½ tsp each of cumin seeds, mustard seeds and chilli flakes
1 inch piece of ginger, grated
1 red onion, finely chopped
2 garlic cloves, chopped
1 large red pepper, chopped
400g tinned tomatoes (or about 8 plum toms) diced
4 medium eggs
small bunch flat leaf parsley, chopped
25ml olive oil
½ tsp sumac
1 clove garlic, crushed
100g yogurt
Squeeze lemon juice
Sautee the spices till they pop then add the ginger, onion and garlic. Fry till softened then add the tomatoes and pepper and a couple of tbsp water. Cook gently for 10 mins or so. Season.
Meanwhile make the sumac yogurt – mix everything together adding lemon juice and seasoning to taste.
Make 4 hollows in the veg mix and crack in the eggs. Cook gently till done. Drizzle with some more oil and scatter over the parsley. Serve with flatbread.
For 4 portions you need:
2 tbsp olive oil
1 tsp fennel seeds
½ tsp each of cumin seeds, mustard seeds and chilli flakes
1 inch piece of ginger, grated
1 red onion, finely chopped
2 garlic cloves, chopped
1 large red pepper, chopped
400g tinned tomatoes (or about 8 plum toms) diced
4 medium eggs
small bunch flat leaf parsley, chopped
25ml olive oil
½ tsp sumac
1 clove garlic, crushed
100g yogurt
Squeeze lemon juice
Sautee the spices till they pop then add the ginger, onion and garlic. Fry till softened then add the tomatoes and pepper and a couple of tbsp water. Cook gently for 10 mins or so. Season.
Meanwhile make the sumac yogurt – mix everything together adding lemon juice and seasoning to taste.
Make 4 hollows in the veg mix and crack in the eggs. Cook gently till done. Drizzle with some more oil and scatter over the parsley. Serve with flatbread.
Tofu and Green Vegetable Stir Fry (v)
A quick, easy and very very non french dinner to welcome us home :)
For 3 people you need:
1 cup rice, cooked
1 pack stirfry veggies (I used M&S tender veg stir fry)
1 pack tenderstem broccoli, stems sliced, heads left whole
1 packet marinated tofu
1 jar wagamama teryaki sauce
1 onion, sliced
Boil the rice. Meanwhile stirfry the onion and broccoli stems in a little oil for 4-5 mins. Add everything else and cover with a lid to steam the veggies. Serve with the rice. Sigh with contentment that you are no longer confined to cheese, cheese, more cheese and eggs :)
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 :)
Sunday, 8 August 2010
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.
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.
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!
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 ☺
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.
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.
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.
Monday, 26 July 2010
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.
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.
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 :)
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.
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.
Sunday, 25 July 2010
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!
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.
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 :)
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.
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.
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.
Thursday, 22 July 2010
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.
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.
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.
Tuesday, 20 July 2010
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.
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.
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.
Monday, 19 July 2010
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.
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.
Sunday, 18 July 2010
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.
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.)
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.
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 :)
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 :)
Tuesday, 13 July 2010
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.
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.
Monday, 12 July 2010
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...
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...
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...
Saturday, 10 July 2010
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...
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.
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.
Monday, 5 July 2010
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 :)
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 :)
Sunday, 4 July 2010
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.
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 :)
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.
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.
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.
Saturday, 3 July 2010
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.
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.
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 :)
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 :)
Tuesday, 29 June 2010
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...
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 :)
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.
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.
Sunday, 27 June 2010
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 ;-)
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 ;-)
Saturday, 26 June 2010
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.
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.
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.
Friday, 25 June 2010
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 ;-)
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.
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.
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.
Sunday, 20 June 2010
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.
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.
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.
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.
Saturday, 19 June 2010
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.
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.
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.
Monday, 14 June 2010
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.
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.
Sunday, 13 June 2010
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.
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.
Saturday, 12 June 2010
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
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
Thursday, 10 June 2010
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.
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.
Sunday, 6 June 2010
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.
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.
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).
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.
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...
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...
Saturday, 5 June 2010
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.
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.
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.
Simply blitz one pack of blue cheese (I used dolcelatte) with a small tub of sour cream. Eat with chips. Delish.
Thursday, 3 June 2010
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.
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.
Wednesday, 2 June 2010
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.
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.
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