Devil's Food Cake

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

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

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

Speedy pasta with peas and marmite (v)

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

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

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

Spiced Noodle Soup with Vegetables and Tofu (v)

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

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

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

Windy Beany Stew (v)

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

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

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

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

Pepper, Mushroom, Onion and Tomato Galette (v)

This is a vegan filling for your lovingly prepared galettes.

For one person you need:
1/2 a sliced onion
2-3 sliced mushrooms
2-3 sliced cherry tomatoes
1/2 a pepper, sliced

Start by flash griddling the veggies to tenderise them a little. Once done, wipe the pan clean and lay a galette on to it. Scatter over the cooked veggies and then fold the galette into thirds before flipping over quickly and then scoffing. Bon apetit!

Spelt Galettes (v)

Neil adores these. I think it's the only reason he tolerates going to France as it's an easy veggie dish which tastes lovely. We made ours with spelt as we couldn't get any buckwheat flour.

For about 12 galettes you need:
225g spelt flour
225g unbleached white flour
2 tsp salt
500ml soya milk
500ml water

Mix everything, bar the water, together. Leave to rest for an hour or so and then add the water to get the batter to the consistency of single cream. These are tricky, tricky buggers to cook so it will take some practice, but make them as you would crepes/pancakes and take extra care when flipping them over. I found a palette knife much better than my usual fish slice. Transfer the cooked galettes to a plate for filling later on. They freeze well too or keep in the fridge for 3-4 days.

Butternut Squash with Herb Crust (v)

This is utter simplicity but also utterly delicious :) It's based on Ottolenghi's crusted pumpkin wedges with soured cream recipe in Plenty.

For 2-3 people you need:
1 butternut squash, cut into 0.5cm thick slices (peeled or unpeeled, your choice)
75g breadcrumbs
4 tbsp finely chopped parsley
2 tbsp finely chopped oregano and thyme
1 tbsp finely chopped rosemary
grated zest of 2 large lemons
2 cloves garlic, crushed
5-6 tbsp olive oil
salt and pepper

Place the squash in a roasting tin. Mix together everything else and scatter over. Bake in a hot oven for 3- mins or so till the squash is tender and the crumbs are crunchy. Yum.

Courgettes with Lemon and Feta (can be vegan)

This is a quick, but zingy, side dish. It's also nice chopped up in some cous cous for lunch the next day.

For 2-3 portions you need:
2-3 courgettes, sliced lengthways into 0.5 cm thick slices
juice 1 lemon
2 cloves garlic, crushed
1/2 pack feta, crumbled
pepper
olive oil

Dress the slices of courgette in some olive oil and then griddle on a hot pan till lightly cooked (don't over do them or they'll become all yukky and mushy). Meanwhile place the feta, lemon juice, garlic and pepper in a shallow dish. Place the cooked courgettes straight into the dressing and toss well. Omit the feta for a vegan dish, adding some salt for seasoning.

St Delia's Creme Caramel

I lurve creme caramel, and especially love this recipe as it gives copious amounts of delicious caramel with each portion.

For 6-8 portions you need:
175g caster sugar
2 tbsp water
150ml milk
275ml single cream
4 eggs
1 tsp vanilla extract

Begin by placing the sugar in a pan and gently heating it. Once it starts to dissolve, swirl the pan to ensure it melts evenly. Keep going until all the sugar has dissolved and has changed to a dark golden colour. Take off the heat and add the water (careful it might spit!). Return to the heat and mix well till smooth and runny. Pour 75% of it into a souffle dish and carefully swirl it up the sides.

Place the milk and cream in the caramel pan with the remaining caramel and slowly bring to the boil. Meanwhile mix the eggs and vanilla together in a bowl. Once the milk mixture has come to the boil, pour it quickly into the eggs, mix and then strain into the souffle dish. Place in a bain marie and bake for about 30 mins or so will set. Leave to cool and then chill for at least a few hours.

Seeded Honey and Oat Bars

This is a River Cottage recipe which we all saw being made earlier today. Lex was inspired by the recipe so we all made them and scoffed them. I would never have thought to add lemon and orange zest to the mix but it adds a lovely, zingy fresh taste. Yum. The original recipe is on the river cottage website.

For about 12 bars you need:
125g butter
150g light muscovado sugar
125g peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange and 1 lemon
200g porridge oats (not jumbo)
75g sultanas
75g chopped dried apricots
50g each of pumpkin, sunflower and sesame seeds

Melt together everything bar the oats, fruit and seeds. Mix the wet into the oats and fruit and 2/3 of the seeds. Pour into a lined 20cm square tin and press down. Scatter over the remaining seeds and drizzle with a little more honey. Bake in a moderate oven for 30 mins. Leave to cool before cutting in to bars and scoffing. Deeeeeelicious!

Banana and Peanut Butter Smoothie (v)

This idea popped in to my head earlier today. I have a bit of a thing for peanut butter at the moment and this even got Lex drinking it!

For one person you need:
1 ripe banana
1 tbsp smooth peanut butter
1/2 cup soya milk
1 scoop vanilla swedish glace if you want it to be extra thick and luxurious

Blitz till thick and creamy and then down in one. Remember to wipe off the mustache when you've finished.

Mushrooms with Blue Cheese

This was supposed to be a baked mushroom recipe, following a discussion on twitter yesterday with @francesbell and her great suggestion for baked blue cheese shrooms with walnut bread, but when Ocado delivered the mushrooms they weren't really suitable for baking so I sauteed them instead and served them on toast. Oh my. They were delicious!

For one hungry person you need:
3-4 portabellini mushrooms, thickly sliced
1/2 red onion, finely chopped
2 tbsp blue cheese
1 tbsp oil
pepper

Fry the onions in the oil for 5 mins or so and then add the mushrooms. Cover with a lid and sautee for 5 mins or so until lightly golden and slightly softened. Add the cheese and let it melt into the mushrooms. Serve on toast amazed at yourself.

Blue Cheese Toasts

This isn't really a recipe but it does add a lovely dimension to bread with soup.

For 1 person you need:
2 slices really good quality artisan bread (no plastic sliced please...)
blue cheese

Toast the bread and then smear blue cheese on top and let it melt in a bit. Serve with a steaming bowl of soup and feel smug something so easy tastes sooooooooooo good :)

Romanesco and Brassica Soup with Blue Cheese

OK cauliflower and broccoli then...

For 1-2 portions you need:
1/2 head each leftover cooked cauli and broccoli
1 onion, diced
small knob butter
500ml stock
salt and pepper
1/8 cup crumbled blue cheese

Sautee the onion in the butter till golden. Add the cauli and broccoli and stock and cook out till hot. Blitz to a puree and then stir in the cheese. Quick and delicious.

Quick Luxury Chocolate Sauce

If what you fancy is something a little more upmarket than ready made custard and cocoa, try this.

For 4 portions you need:
125g plain chocolate
200ml double cream
splash cointreau

Place the cream and chocolate in a pan and gently heat till melted and combined. Add the cointreau and serve as you wish. It's nice with chocolate sponge or over vanilla ice cream.

Cheats Chocolate Custard

This is a ridiculously quick cheats recipe...

For4 portions you need:
1 carton ready made low fat custard
1 tbsp cocoa

Place the custard in a pan and add the cocoa. Heat through, stirring well and serve slathered over chocolate sponge. Yum

Quick Chocolate Pudding

This is a perfect, speedy, after work pudding for when you need something comforting. Think school dinners but in a good way.

For 4 portions you need:
100g self raising flour
100g butter
100g vanilla sugar
50ml milk
2 tbsp cocoa powder
2 eggs

Blitz everything together, adding some more milk if you need to (it should be quite a wet batter). Scrape in to a buttered pyrex dish and cover loosely with clingfilm. Nuke on high for 3-4 mins till risen and just cooked. Serve with hot chocolate sauce.

Nigella's Marble Cake

I tried to make this a few weeks ago and mis-read the instructions by adding the cocoa to the whole mix... I got it right this time but my new bundt tin made the cake stick so I now have two halves, grrr. It tastes nice tho...!

For about 20 slices you need:
250g butter, plain flour and caster sugar
1/2 tsp bicarb
1 & 1/2 tsp baking powder
juice and zest of an orange
1 tbsp milk
2 tbsp cocoa powder
4 eggs

Place everything APART from the milk and cocoa powder into a food processor and blitz till it forms a smooth batter. Take out half and add it to the milk and cocoa powder. Grease a tin and dollop in alternate spoonfuls of the batter. Swirl with a skewer to make the marbled effect. Bake in a moderate oven for 30-45 mins till risen and cooked. Leave to cool and then scoff.

Creamy Carrot and Cashew Curry (v)

This is based on a Keralan curry as it's creamy and vibrant. It also tastes rather nice too.

For 4-6 people you need:
125g cashews
2 onions, chopped
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
1 tbsp ginger, grated
2 tbsp oil
2 dried chillies, crumbled
2 tomatoes, chopped
1 carrot, diced
1 400ml can coconut milk
1 tsp tumeric

Place the cashews and onion in a pan with the oil and fry for 5 mins or so till golden. Add everything else and bring to the boil. Cover and simmer for 15 mins or so until the carrot is tender. Serve with rice and roti.

Spiced Cauliflower and Peas (v)

Yes it's Sunday. Yes it's curry night... This is quite a dry curry but very tasty too.

For 4-6 people you need:
1 head cauliflower broken into medium florets
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground tumeric
1 tablespoon ginger, grated
2 cloves garlic, crushed
125ml veg stock
125g frozen peas
2 tomatoes, chopped
2 dried chillies, crumbled
3 tbsp oil
2 tsp mustard seeds
1 onion, sliced

Place the cauli and spices in a bowl and toss to coat. Add the oil to a pan and heat. Tumble in the cauli and stir fry for 5 mins or so. Cover with a lid and leave to steam fry for a further 5 mins. Add everything else and cover again. Keep stirring often for 10 mins or so until everything is tender and fragrant and cooked. Delish.

Naughty Coffee

This is what Lex calls it when I add booze to my coffee. You may know it by the name of Irish coffee...

I like mine made with Kahlua.

For one person you need:
200ml fresh coffee
1 tsp sugar
2 shots kahlua
1/8 cup double cream, very lightly whipped

Make the coffee and add the sugar and booze. Whip the cream and then carefully pour it onto the hot coffee over the back of a spoon. Revel in amazement as it floats on the top of the coffee. Drink feeling indulgent...

Sweet Potato, Squash and Olive Tagine (v)

This is a lovely warming dish, perfect for the cooler Autumnal air which has arrived.

For 4-6 people you need:
2 sweet potatoes, peeled and roughly diced
1 squash, cut into wedges and deseeded (no need to peel)
3-4 red onions, halved
1 heaped teaspoon of ras-el-halout
olive oil
salt and pepper
1 tin tomatoes
1 tin chickpeas, drained
handful olives
2 tsp harissa

Toss the sweet potatoes, onions and squash in some olive oil and the ras-el-halout. Season. Roast in a hot oven for 20 mins or so and then remove the potatoes and onions, leaving the squash in for a further 15 mins. Meanwhile heat the tomatoes with the chickpeas, olives and harrissa in a large pan. Once the potatoes etc are done add them to the stew base. Top up the liquid level with 1/2 can water. Fork the squash off of the skin and add to the tagine. Check the seasoning and then serve with cous cous.

Pasta Bake with Three Cheeses

Another one to use up the milk glut...

For 2-3 people you need:

200g pasta
1 pint milk
1.5oz butter
1.5oz flour
1 tsp mustard powder
1 tsp french mustard
1 cup mature cheddar, grated
4 slices emmental
1/4 cup grated parmesan
4-6 cherry tomatoes, halved

Cook the pasta. Meanwhile make the cheese sauce by placing the milk, butter and flour in a pan and heating gently. Bring to the boil and mix thoroughly to ensure a smooth sauce. Add 2/3 of the cheddar and the mustards. Season to taste. Drain the pasta and mix in the sauce. Pour into a gratin dish and top with the remaining cheeses and tomatoes. Bake in a hot oven for 30 mins or so till golden and bubbling. Serve with a simple green salad.

Chocolate and Orange Brioche Pudding

We had a bit of a milk glut this weekend so needed something to soak some of it up (geddit). This is an easy one to throw together but tastes really light and creamy. You can of course substitute cream for some of the milk.

For 4-6 portions you need:
5 chocolate chip brioche rolls, spit in half lengthways
2-3 tbsp marmalade
650ml milk
4 eggs
2 tbsp sugar

Spread the marmalade on the brioche and lay them in a baking dish. Mix the milk, eggs and sugar together and pour over. Leave to soak for at least 15 mins then bake in a moderate oven for 30-45 mins.

Cheesy Garlic Bread

Yes this is a simple recipe. No I don't expect you need to be told how to make it...

For 2 people you need:
50g butter
2 cloves garlic, crushed
2 slices gouda
2 slices gruyere
1 part baked baguette

Slice the baguette in half lengthways. Mix the butter and garlic together. Spread on the bread and top with the cheese. Bake for 10-15 mins till the cheese is oozing and melted and crisp. Scoff.

Curried Cabbage Soup (v)

And no, it's not as grim as it sounds. Promise.

For 3-4 portions you need:
1/2-3/4 leftover cooked cabbage
various other cooked leftover veggies (I had leeks, carrots, cauli)
1 litre vegan stock
1 tsp ground cumin
1 tsp curry powder

Place everything in a pan and simmer for 5-10 mins till hot. Blend and serve. Simples.

The Perfect Snack...!

Of course this will change depending on what you fancy. But I found that my local Tesco sells jars of marshmallow fluff. So the jelly fluffernutter was born :) Nosh in moderation ;-)

For one perfect snack you need:
2 slices toast, white bread
1 tbsp peanut butter (smooth or crunchy, your choice)
1 tsp strawberry jam
2 tbsp marshmallow fluff

Toast the bread. Spread one slice with the peanut butter and then top with the jam. Spread the other slice with the fluff. Sandwich together. Cut in half. Eat. Feel sick.

Cream Cheese Frosting

This is great with carrot cake or any other moist cake for that matter. It makes enough to cover 18 muffins.

You need:
50g unsalted butter, very soft
300g icing sugar, sifted
200g cream cheese

Mix together the butter and sugar and then whisk in the cream cheese.

Carrot Cake

I am not that keen on carrot cake but we had a glut of carrots in the fridge and I figured this would make a change from using them with everything else! It tastes pretty good too. It's yet another Hummingbird recipe...

For 18 muffins and 1 small loaf cake you need:
300ml vegetable oil
300g plain flour
3 eggs
300g light soft brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
100g walnut pieces
300g grated carrots
1 tsp baking powder
1 tsp bicarb

Mix everything together and then place in the muffin cases/loaf tin. Bake at 170 degrees for 15-25 mins till risen and cooked. Serve with cream cheese frosting if you wish.

Deep Fried Ice Cream (v)

Lex adores this in the local thai restaurant we go to so I figured I would try making it tonight to end the main course of tempura. It was delish and so easy.

For each person you need:
2-3 small balls swedish glace
20g cornflour plus a little extra
20g self raising flour
55ml sparkling water
1 tsp icing sugar, sifted
1 tsp rapeseed oil
1 tbsp dessicated coconut
oil for deep frying

First sort the ice cream out. Take some small scoops and form into balls (they don't need to be too precise!). Place on a baking sheet and open freeze for at least an hour. Meanwhile make the batter up by placing everything else in a bowl and lightly mixing. Once the oil has come up to frying temperature, dust the ice cream in some cornflour. Dip in the batter till thoroughly coated and then drop into the hot oil. Fry for 30 seconds or so till the batter is crisp. Drain and serve immediately. Who says vegan's can't have fun!

Quick Spiced Noodles in Coconut Milk (v)

This is an adaptation of Nigella's Spicy Chicken Noodles but sans the dead chicken, obviously. It's gently warming, and nice and filling on a cold wet day.

For 3-4 portions you need:
2 bundles rice noodles, soaked in hot water
1 onion, sliced
2 carrots, sliced
1 cup frozen peas
1 small butternut squash, peeled and diced
1 courgette, sliced
1 can coconut cream
1 litre vegetable stock
1 tsp ground tumeric
1 inch piece ginger, grated
2 cloves garlic, sliced
2 tbsp lemon juice
1 tbsp brown sugar
4 kaffir lime leaves
1 tbsp soya sauce
2 red chillies, sliced
handful corriander, chopped
handful salted peanuts

Put everything aside from the corriander and peanuts into a pan and gently simmer for 5 mins or so. Serve in large bowls topped with the corriander and peanuts. Slurp and savour.

Meal Plans for Next Week

This week we will mostly be noshing on:

Celery and Leek Soup
Grandad's Soup
Home made pizzas (triple cheese, cheese and tomato and vegetable with blue cheese)
Cheat's donuts
Bakewell slice
Spicy fajitas and mexican rice
Bruschetta with tomatoes and pesto
Sausages and mash
Miso with noodles
Pasta and sauce

Celery and Leeks Soup with Onions (v)

Yes it's definitely Autumn again, and with the weather like it was earlier the only thing that's going to put a smile on my face is a large, steaming bowl of yummy soup...

For 4 portions you need:
3 sticks celery, finely diced
3 leeks, finely shredded
1 onion, chopped
1 tbsp vegetable oil
4-5 potatoes, diced with skins on
1.25l dark stock (e.g. vecon or marmite)

Saute the veggies in the oil in a lidded pan for about 10 mins. Add the stock and bring to the boil. Simmer for about 15-20 mins till everything is cooked and serve with nutritional yeast and bread. Feel warmer on the inside...

Baked Spinach Florentine with Poached Eggs

I recently told a friend I am not a fan of this, so quite why I made it is a good question. The answer I guess is we had a HUGE pack of spinach in the veg box and some left over cheese sauce in the fridge and lots of eggs. So this dish was born. It was actually rather nice. I might be converted...

For 2 portions you need:
1 bag spinach, leaves picked over and washed (no need to drain) and roughly shredded
1 onion, chopped
2 cloves garlic, crushed
knob of butter
salt and pepper
a little freshly grated nutmeg
cheese sauce - about 1/3-1/2 pint
2 eggs

Fry the onion and garlic in the butter till softened and lightly browned. Add the spinach, cover with a lid and steam for 5 mins or so. Once wilted season with salt, pepper and the nutmeg and transfer to an oven proof dish. Cover with the cheese sauce and bake in a hot oven till bubbling. 5 mins before the spinach is ready poach two eggs. Remove the gratin from the oven and top with the eggs. Serve with saute potatoes or bread. Flex those muscles...

Cheats Donuts (v)

Rachel Allen calls these Balymone Balloons. But I call them cheats donuts. They're so simple to make, take hardly any time at all and taste d-e-l-i-c-i-o-u-s.

For about 12 donuts you need:
140g plain flour
1 tsp baking powder
pinch salt
2-4 tsp sugar plus extra for tossing in once cooked
200ml soya milk

Mix everything together to make a smooth batter. Heat vegetable oil to about 180 degrees and then fry spoonfuls of the batter in the hot oil. Move them around to get them an even golden brown colour. Err on the side of small when adding the batter to ensure the middle goes puffy and gets totally cooked. Too big, and the inside will stay sticky.

Drain on kitchen paper and then toss in extra caster sugar. Add vanilla, cinammon, cardamon, lavender etc depending on what you fancy. Or serve dipped in melted chocolate or warmed jam. Addictive!

Bakewell Slice

This is from November's BBC Good Food Magazine and it's to DIE for. Seriously. It's really, really gooooooooood!

For about 10-12 slices you need:
1 x 375g pack shortcrust pastry
200g soft butter
200g caster sugar
100g ground almonds
100g self raising flour
4 eggs
1 tsp baking powder
1 tsp almond extract
1/2 jar seedless raspberry jam
100g frozen raspberries
25g flaked almonds

Line a tart tin with the pastry, prick and bake in a hot oven for 10 mins till lightly coloured. Meanwhile lob everything else (apart from the jam and flaked almonds and raspberries) into a bowl and mix well to make the spongey topping.

Take the pastry out of the oven and leave to cool slightly. Nuke the jam for a few seconds to soften a bit and then spread over the pastry base. Scatter over the raspberries. Dollop the sponge topping over this and finish with a scattering of the almonds. Bake at 160 degrees for about 30-40 mins till risen and golden and firm. Serve and sigh in contentment. Loosen your trousers and have another slice ;-)

Mango Lassi

My normal choice of lassi is just spiced sweet lassi, but I have a tub of frozen mango I am slowly working my way through... This takes seconds to throw together but really does add another dimension to an Indian banquet at home.

For 2 tall glasses of thick, luscious, cooling comfort you need:
1/2 tub value runny yogurt
handful ice cubes
handful frozen mango
1/2 yogurt tub of cold water (or more if you want a thinner lassi)

Lob everything in to a blender and blitz till smooth (about 1 minute or so). Serve.

Northern Indian Curry (v)

This is a recipe adaptation from Anjum Anand's recipe for Northern Indian Chicken Curry. The sauce it makes is delicious and very versatile. I added quorn chunks but next time I think it'll be chickpeas :)

For 4-6 portions you need:
2 medium onions, finely chopped
1 can chopped tomatoes
7 cloves
7 bashed cardamon pods
1/2 stick cinnamon (or 1/2 tsp ground cinnamon)
salt and pepper
1 fresh chilli, chopped
2 dried whole chillies, bashed
1/2 tsp hot chilli powder
2 tbsp ground corriander
1 tsp ground cumin
30g crushed garlic (yes I know that's a lot but it's worth it)
2 tbsp finely grated fresh ginger
1 tsp tumeric
3 tbsp oil

Begin by frying the whole spices in the oil for a few seconds. Add the onion and cook over a moderate heat for about 20 mins till browned. Add everything the dried spices, chilli, garlic and ginger and cook for 30 seconds. Add everything else including the main protein (e.g. 1 can drained chickpeas or 1 packet of quorn chunks). Add 1/2 can water and bring to the boil. Simmer for 15 mins or so until thickened and cooked and delicious. Serve as you would normally with rice or roti and sit back basking in gut busting satisfaction :)

Marmite Pasta (v)

This is a Nigella recipe, and one that's done the rounds recently between some of my online friends. It's utter simplicity, utter savoriness and utterly delicious.

For one person you need:
100g pasta
1/2 tsp marmite
1 tbsp butter/vegan marge

Cook the pasta in water as per usual. In a separate pan put the fat and marmite and meld together with a little of the pasta water. Bubble gently and then add the pasta, taking care not to drain too carefully. Toss thoroughly and scoff. If you're not vegan add lashings of grated cheese to it :)

Chocolate Orange Cake

This should have been Nigella's marble cake but I didn't read the recipe properly and added all the cocoa powder at the beginning thereby making chocolate orange cake instead. It still tastes nice but Lex was disappointed Mummy hadn't made his request. Oops...

For 2 loaf cakes you need:
250g butter, softened
250g caster sugar
250g plain flour
1/2 tsp bicarb
1 1/2 tsp baking powder
4 eggs
zest and juice of one orange
1 tbsp cocoa powder
1 tbsp milk

Cream the butter and sugar and then add the eggs, flour, raising agents and cocoa. Mix in the orange zest, juice and milk. Scrape into 2 lined loaf tins and bake for 30 mins or so in a moderate oven.

Veggie Eggs Benedict

I adore this, and still hanker after the real thing, but this is an acceptable veggie substitute.

For one person you need:
1 english muffin, split and toasted and lightly buttered
2 eggs, poached (see perfect poach egg recipe for how)
2 tbsp hollandaise sauce
2 rashers veggie bacon, cooked

Place the bacon on the muffins, trimming to make it fit. Place a poached egg on top and then drizzle over the hollandaise sauce. Serve as a lazy brunch or late supper and feel suitably decadent.

Perfect Poached Eggs

Remember, this blog is to teach my son to cook. That is all.

For a perfect poached egg you need:
1 egg
1 pan simmering water
1 tsp vinegar

Place the vinegar in the water and bring to the boil, then reduce to the barest simmer. Crack the egg into a glass and pour gently into the water. Cook for 3-4 mins till the white is set and the yolk is runny. Drain, pat on a tea towel to absorb the excess water and serve as you wish.

Fruit Flan

I have always scorned those ready made sponge flan bases in the supermarket but for some reason I brought one last week along with a carton of creme patisserie. Lex was delighted. Apparently this is one of his favourite puddings (who knew...). For mummy and daddy I raided M&S for the last of the British berries.

For 6-8 slices you need:
1 ready made sponge flan base
1 carton proper posh creme patisserie
Assorted seasonal berries (we had strawberries, raspberries, blueberries and blackberries)

Place the custard on the base and then decorate with the berries to make a pleasing pattern. Leave some flan and custard bare for Mr Fussy Pants.

Tempura (v)

I have never ever made tempura before. I was under the (mistaken) impression that it was difficult. How wrong I was. It's easy peasy and tastes delicious. Pass the batter!

This is based on the delectable Ottolenghi's recipe...

For 4-6 people you need:
About 1.5 kg of different vegetables (I used onions, peppers, carrots, broccoli, cauli, courgettes)
80g cornflour plus a little extra
80g self raising flour
200ml sparkling water
2 tsp oil
pinch salt
oil for frying

Chop the veggies in to bite sized pieces, taking care to make sure the harder ones are sliced quite thinly.

Mix the flours with the oil, salt and water. Mix lightly. Toss the vegetables in a little extra cornflour and then dip them, one at a time, in the batter. Heat some oil for frying in a large wok. Drop the batter coated veggies in one at a time, taking care not to crowd the pan or the temperature will drop and everything will go soggy. Turn in the oil to ensure even cooking and then drain. Serve with soya sauce and sweet chilli sauce for dipping.

Beghrir (Moroccan Pancakes)

Yet another variation on the pancake theme... These were served in our hotel for breakfast with lashings of butter and honey. They were very very good indeed.

For 12-16 pancakes you need:
2 eggs
125ml warm water
2 tsp yeast
125ml warm milk
250g plain flour
225g semolina
1/2 tsp salt
vegetable oil for frying
honey and butter to serve

Begin by adding the yeast to the water and leaving it for 5 mins to dissolve. Put the flour, semolina and salt in to a bowl. Add the eggs to the milk and mix well. Pour the eggs and milk in to the flour mixture and then add the yeasted water. Mix well to form a very sticky dough/very stiff batter. Cover with a tea towel and leave to prove for at least 2 hours (I leave it overnight in a cool room).

When you're ready to make the pancakes, mix the batter again and heat a large frying pan. Add a little oil and then pour some of the batter into the pan. Spread out to make a pancake about the size of a side plate. Cook gently until bubbles perforate the top. Eat topped with honey and butter.

Saganaki

OK OK I know this isn't strictly middle eastern an' all but it tastes nice and goes well with the other offerings on the mezze table...

For 2 people you need:
1 pack feta
fine breadcrumbs
lemon juice
vegetable oil

Coat the cheese in the breadcrumbs and chill for about 30 mins. Heat a pan until very hot and add a little oil. Briefly fry on both sides till golden brown and the cheese is warmed through. Serve with lemon juice. Delicious!

Baked Figs with Moroccan Spices (v)

I had a holiday of a lifetime in Morocco a few years back. I adored the sights, smells and of course THE FOOD!!! This is a Moroccan themed dessert to finish our Middle Eastern inspired menu for tonight.

For 2 people you need:
4 ripe figs
1/2 tub ricotta or 1/2 tub vegan cream cheese/silken tofu
1 tsp fragrant honey (preferably Moroccan but I'll let you off if you can't find that) or agave nectar if you're vegan
1 tbsp pine nuts
1 tbsp flaked almonds
3 cardamon pods, seeds extracted and ground to a fine dust
1 tsp rose water
1 tsp orange flower water

Begin by cutting a cross in the top of the figs and gently squeezing the sides to make them open out. Place them in an oven proof dish. Mix together the other ingredients (aside from the pine nuts/almonds). Dollop a tbsp of the sweetened mixture per fig in the middle. Top with the pine nuts and almonds. Bake in a moderate oven for 15 mins or so until warmed and the fig juices are running. Serve.

Fart Soup (v)

As so called by Lex due to the effects on his digestive system... Beware.

For 4-6 portions you need:
1 butternut squash peeled, deseeded and cubed
500g jerusalem artichokes, peeled and chopped
1 tbsp oil
1 onion, chopped
1 litre veggie stock
1 tsp italian seasoning

Fry the onion and artichokes in a little oil. Roast the squash in a hot oven for about 30 mins (or add to the pan if you want to save time). Add the stock and seasoning and cook for about 10 mins till the veggies are cooked through. Puree when cooked and serve with bread.

Stuffed Mushrooms with Spinach & Ricotta

I adore baked mushrooms, and these were thrown together during the week to use up a glut of spinach that arrived in the veg box. Very tasty they were too :)

For 2 people (as a starter) you need:
4-6 portabello mushrooms
250g spinach, washed and finely shredded
25g butter
1 clove garlic
1/2 tub ricotta cheese
salt and pepper
freshly grated nutmeg
1/3 cup finely grated gruyere

Begin by peeling the mushrooms and trimming the stalks. Place them stalk side up on a baking sheet and top with a little garlic and butter and seasoning. Bake in a moderate oven for 5-10 mins. Meanwhile wilt the spinach in a bowl in the microwave. Season and add some grated nutmeg. Mix in the ricotta. Take the mushrooms out of the oven and place the spinach filling on them. Top with a sprinkling of cheese and bake for a further 20 mins or so until hot and bubbling. Serve with lots of crusty bread to soak up the juices.

Gooseberry Crumble (v)

I am slowly working my way through the glut of fruit we have in our freezer. Tonight was the turn of the gooseberries.

For 6-8 portions you need:
1kg of frozen gooseberries
200g self raising flour
100g vegan marge
100g demerara sugar plus 2 tbsp for sprinkling

Place the fruit in a baking dish. Mix together the fat and flour till it's like breadcrumbs and then mix in the sugar. Sprinkle over the gooseberries, and then add the final 2 tbsp sugar on top. Bake at 170 degrees for 45-60 mins till bubbling, hot and browned. Eat with swedish glace or vegan custard.

Culinary Crack

or salty sweet and nut crunch as Nigella calls it. Do not make this if you are on a diet. Or don't want to eat your bodyweight in good things! I am in the process of tinkering with this to make a vegan version. I'm thinking glace cherries to replace the crunchies...

Anyways. This is from Nigella's Kitchen and is another variation on the theme of add things to melted chocolate and butter and scoff...

For about 24 squares you need:
150g plain chocolate
150g milk chocolate
250g salted peanuts
125g UNsalted butter (this is important due to the amount of salt in the nuts)
3 tbsp golden syrup
4 40g crunchie bars, roughly chopped

Begin by melting together the butter, chocolates and golden syrup. Once melted add the nuts and crunchie bars and then spread out in a foil lined swiss roll tin. It's important to use foil and not clingfilm unless you want to pick minute pieces of plastic out of the chilled article...! Leave to set overnight and eat. OMG.

Nutty Apple Loaf

Guess where this recipe is from.... yeah, that's right! But it's another good one.

For 8-10 slices you need:
175g butter
140g soft brown sugar
2 tbsp strawberry jam
2 eggs
140g plain flour
1 tbsp baking powder
1 tsp ground cinnamon
100g shelled mixed nuts
100g chocolate chips
2-3 apples, peeled and cored and chopped into bite sized chunks

Begin by creaming the butter and sugar and then adding the eggs and jam. Mix in the flour, baking powder and cinnamon then fold in the apples, nuts and chocolate chips.

Scrape in to a lined loaf tin and bake in a moderate oven for 30-40 mins. Leave to cool then slice and scoff.

Chocolate Cheesecake & Raspberry Brownie

This is _yet another_ Hummingbird recipe, but oh MY! it's good! I made it for a work fuddle and it went down a storm.

For 32 teeny tiny portions you need:
Brownie Base
200g dark chocolate
200g butter
250g icing sugar
3 eggs
110g plain flour

For the Cheesecake Layer
400g cream cheese (don't be tempted to use half fat like I did, it doesn't work as well)
150g icing sugar
1/2 tsp vanilla extract
2 eggs

For the raspberry cream mousse topping
300ml double cream
1 punnet raspberries, defrosted if frozen

Begin by making the brownie base. Melt the chocolate. Beat the butter and icing sugar together and then add the flour a dollop at a time. Mix in the chocolate and splat into a lined baking tin.

Whisk together the cream cheese and icing sugar and eggs and vanilla. Pour over the brownie base. Bake in a moderate oven for about 30 mins.

Once cooked, leave to cool and then chill in the fridge. Just before serving whip the cream and raspberries till very thick and fluffy. Smear on to the cooked base and then sigh in pleasure as you devour each. Little. Bite. Utter, utter bliiiiiiiiis!

Sort of Egg Fried Rice

We're at the tail end of a zero waste week which basically means we have no veggies left and not much of anything else. This is a good thing, but it's called for some creativity when making meals! This was a quick, tasty and filling dish thankfully!

For 3-4 portions you need:
2 cups cooked basmati rice
1 tbsp vegetable oil
2 eggs
1/2 cup peas
1/2 cup sweetcorn
2 quorn sausages
1 tbsp soya sauce
1 onion
1/2 chilli
2 cloves garlic

Fry the onion in a wok for a few mins then add the garlic and chilli. Add the rice and cook through thoroughly. After 3 or so mins add the diced sausages, peas and sweetcorn. Beat the eggs and add those, mixing well to cook it properly. Season with soya sauce and serve with sweet chilli sauce.

Parkin (v)

This is an excellent vegan cake, that doesn't need any strange combinations of ingredients to replace the missing eggs. It's spicy, warming and gets better with age. Assuming you can keep it for more than a few days.

For 1 2lb loaf cake you need:
100g plain flour
100g butter/vegan margarine
100g dark brown sugar
100g treacle
100g golden syrup
175ml soya milk
2 tsp ginger
2 tsp baking powder
100g oats

Melt together the marge/butter, syrup, treacle and sugar. Leave to cool for 10-15 mins or until you can comfortably put your hand against the side of the pan. Meanwhile mix together the dry ingredients. Once the sugar/syrup/fat mix is cool enough mix them together along with the soya milk. Don't worry about the batter being very thin! Pour in to a lined loaf tin and bake at 160 degrees for about 30 mins till risen and cooked.

Quick Braised Red Cabbage (v)

We've had a lot of red cabbages lately, and I am growing tired of them as I am the only person who seems to like them. However this recipe was tried by Lex for the first time last night and (hold the front page) he loved it. Maybe it had something to do with the fact I told him he couldn't have any cos it had too much alcohol in it (a complete lie) but he tried it and loved it and now I can share my love of braised red cabbage with someone else...! This is a quick version as opposed to the one where you have to cook it for hours and hours...

For 4-6 people you need:
1 red cabbage, shredded finely
2 apples, peeled, cored and diced
1 onion, chopped
1 tbsp veg oil
2-3 good glugs red wine vinegar
2-3 good glugs sherry
salt and pepper
2 tbsp dark brown sugar

Begin by sweating the cabbage, apple and onion in the oil for about 5 mins. Add the sugar, vinegar and sherry and cook down for 15-20 mins. Season and serve. Simples.

Saute Potatoes (v)

Lex adores these. And I have to admit I do too... They're crunchy and sweet and savoury and moreish. What else do you want?!

For 2-3 portions you need:
2-3 baking potatoes or other fluffy potatoes
1 onion
salt and pepper
1 tbsp sunflower oil

Begin by chopping the potatoes into a small-ish dice. Leave to soak in a bowl of cold water to draw out some of the starch. Drain and dry well on tea towels. Meanwhile chop the onion. Toss the potato and onion in a bowl with salt and pepper and the oil. Tip on to a baking tray and cook in a hot oven for 30 mins or so until the potatoes are golden brown, sizzling and soft and yummy. Scoff.

Vegetable Crumble with Pine Nuts and Almonds (v)

This was a bottom of the veg box use-it-all-up idea which turned out good. Very good. It's not strictly a crumble I guess as I cheated and used bread crumbs on the top, but it worked well to give a crunchy, tasty, nutty crust to counter the vegetables below. Omit the cheese for a vegan version. The veggies given below are what we needed to use up. Other combinations would also work!

For 4-6 portions you need:
1-2 onions, chopped
1-2 carrots, peeled and thickly sliced
1 squash, peeled and cut into chunks
2 ears corn, with the kernels stripped off
1 courgette, thickly sliced
2 tsp vegetable stock powder
3 slices brown bread with seeds
handful grated cheddar
salt and pepper
1 tbsp roughly chopped herbs (thyme, rosemary, parsley)
1 can butter beans, drained and rinsed
1 tbsp light olive oil
2 tbsp pine nuts
2 tbsp flaked almonds

Begin by sauteeing the onion in the oil. Add the squash and carrot and cook for a further 2-3 mins. Add the courgette and sweetcorn and enough water to come half way up the sides of the pan (you don't want too much). Add the beans, stock powder, herbs and season. Cook for 5 mins or so.

Meanwhile blitz the bread in a food processor till fine crumbs. Tip the veggies and stock into a large oven proof dish and sprinkle over the breadcrumbs. Add the cheese if using and then the pine nuts and almonds. Bake in a moderate oven for about 20 mins until the veggies are all cooked and the crumbs are browned. Serve with saute potatoes and braised red cabbage. Yum yum yum.

Cheddar and Leek Tarts

These were inspired by an @deliciousmag recipe which was very timely as I had some leeks and leftover filo pastry to use up in the fridge. Mine used cheddar and gruyere as we had no blue cheese. And very tasty indeed they were too :)

For 3 medium and 3 small tarts you need:
1/2 pack filo sheets
2 eggs
about 1/2 cup double cream
good handful grated cheddar
2 tbsp gruyere cut into small chunks
2 leeks, sliced
knob butter
salt and pepper

Begin by suateeing the leek in the butter till soft. Line some individual tart tins/muffin tins with the filo pastry. Lay the sheets in the tins - you'll need about 4-5 sheets per tin to ensure no gaps/holes. Mix together the eggs, cream and seasoning and then add the cheddar. Place the cooked leeks in the base of the lined tins. Pour over the eggy, cheesy, cream mixture and then stud the top with the gruyere. Bake in a hot oven for about 15 mins till puffy, golden and crispy. Serve with salad and potatoes.

Mississippi Mud Pie

I am working my way through the Hummingbird Bakery book at the moment and am trying out some of their pies. I love pies, but hardly ever make them due to the perception that it's lots of hassle. It's not. And the resulting pies have been to die(t) for. I am getting so fat from all of this! This pie is all you'd expect from the genre. Oozing, bitter chocolate base, crispy pie case and fluffy mounds of cream on the top studded with chunks of bitter chocolate. Heaven.

For 10-12 slices you need:
Filling:
150g bitter chocolate
50g butter
30g golden syrup
6 eggs
300g soft light brown sugar
1 tsp vanilla extract
350ml double/whipping cream

Pie crust:
260g plain flour
110g butter
2-3 tbsp water

Make the pie crust by pulsing the butter and flour together in a food processor and then adding the water. Form into a dough and leave to rest for a bit wrapped in cling film. Then roll out and line a pie dish. Bake blind with beans for 10 mins and then without the beans for a further 10 mins.

Meanwhile make the filling. Melt the butter, chocolate and syrup together. Leave to cool slightly. Whisk the eggs and sugar till fluffy and combined. Add the melted chocolate and mix well. Pour into the dish and bake in a moderate oven for 30-40 mins taking care not to burn the filling. It's done when the middle is set but still a bit wobbly. Leave to cool completely then refrigerate overnight. Just before you want to serve whip the cream and pile on the top. Sprinkle over grated chocolate before serving.

Coleslaw with Red Cabbage

This just substitutes red cabbage for white and makes a pretty pink colour to the sauce.

For 10-12 portions you need:
1/2 red cabbage
1 onion
2 carrots, peeled
2-3 tbsp salad cream
2-3 tbsp mayonnaise

Shred the cabbage and onion in a food processor. Grate in the carrot. Mix together with the salad cream and mayo and scoff. Simples.

Spinach and Cheddar Muffins

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.

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.

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...!)

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 :)

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.

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

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

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 :)

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.

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.

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.

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.

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 :)

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.

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.

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.

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 :)

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...

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.

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.

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.

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!)

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

Tofu and Green Vegetable Stir Fry (v)

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

For 3 people you need:

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

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

Mango Fool

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

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

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

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

Quick Thai Salad (v)

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


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

Mix everything together and scoff.

Courgette, Onion and Cheddar Tart

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

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

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

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

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

Baked Polenta with Griddled Summer Vegetables (v)

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

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

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

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

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

Pottage aux Legumes et Pois Chiches (v)

A simple but filling soup.

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

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

Salad au Chevre Chaud

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

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

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