Malteser Milkshake

I had one of these amazing beasts at the wonderful Kyoto Lounge bar yesterday. I shudder to think about how many calories were in the glass. But it tasted delicious. This was a pretty reasonable recreation. But the photo is of the original.

For one person you need:

1/4 cup maltesers
2/3 cup cold milk
1/2 cup chocolate ice cream

Place everything in a blender. Blend. Drink.

Orange a la Cannelle (v)

All we seemed to eat in Morocco for pudding was orange a la cannelle. It's one of Lex's favourite dishes, and he's currently scoffing a couple of oranges with cinnamon for breakfast!

For one portion you need:
1 orange
1/2 tsp ground cinnamon

Peel the orange with a knife to remove the skin, pith and outer membrane of the orange segments. Either slice thin slices or segment the orange and place the slices/segments in a bowl and squeeze the juice on top. Sprinkle over the cinnamon and eat. Preferably outside in the sunshine in the shade of an orange tree and within earshot of a qsbah.

Sour Cream and Corriander Dip

This works well as a dip for lots of things but was particularly good with the spiced sweet potato wedges I had earlier today.

For 1-2 servings you need:
1/2 pot sour cream
1/2 red onion, very finely diced
large handful corriander, chopped finely

Mix together. Use as required. Simples.

Roasted Sweet Potatoes, Carrots and Onions with Chilli and Smoked Paprika (v)

This was a twist on my usual store cupboard standby of Moroccan spiced roasted vegetables. I fancied doing them with smoked paprika after buying some really nice powder from 8th day. It worked really well and Lex enjoyed them too. Bonus.

For 2-3 people you need
2 sweet potatoes, cut into wedges/fat chips
2 large carrots, cut in to fat batons
2 red onions, cut into 6ths
1 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika powder
salt and pepper

Toss the vegetables in the oil. Season and add the chilli and paprika. Turn out on to a baking sheet and roast in a hot oven for 20 mins or so till tender and slightly charred. Serve with sour cream and corriander dip.

Cheat's Curry with Random Ingredients (v)

I love the Shana brand of ready meal packet curries. They are authentic Indian curries which are probably dreadful on the ethical scale as they'll be air freighted :/ but they are as good as a takeaway on a night where you have no time. Last night was one of those nights...

For one person you need:
1 packet Shana Madras curry sauce
1 leftover cooked vegan sausage, cut into slices
1 cup random cooked vegetables (I had broccoli, brussels sprouts, frozen peas and sweetcorn)

Place the sauce in a pan and add everything else along with a dash of water. Heat. Serve with oven chips (waaaaay classy bird. That's me :D). Dinner in 10 mins.

Noodles with Tofu, Mushrooms and Watercress in Blackbean Sauce (v)

I love watercress and think it's highly underused as a cooked vegetable. Use it like spinach but appreciate the peppery bite of it more than metallic spinach. This was very quick to throw together and tasted lovely.

For one hungry person you need:
1 bundle noodles
1/2 packet watercress
1 onion, sliced
3-4 mushrooms, sliced
1/2 jar waitrose cooks ingredients blackbean sauce
1 marinated tofu steak, cut into bite sized pieces
1 tsp vegetable oil

Cook/soak the noodles and leave to drain. Fry the onion and mushrooms in the oil for 4-5 mins. Add the tofu pieces and cook for a further 5 mins till lightly browned. Add the blackbean sauce (and a little extra water to get it all out of the jar). Heat through. Turn off the heat and add the watercress. Allow to wilt. Serve on top of the noodles and scoff. Yummy.

Chocolate Cake (v)

I had some sweetened soya milk to use up and found this recipe in a Suma cookbook I picked up at the brilliant 8th day co-op in Manchester. It went down a storm with friends on Sunday, especially served warm with some fresh strawberries.

***warning*** this makes a HUGE cake so either scale back the ingredients, or freeze some for another day!

For 12-14 slices you need:
390g plain flour
440g vanilla sugar
6 tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
500ml sweetened soya milk
185ml vegetable oil
2 tbsp cider vinegar
2 tsp vanilla extract

Mix the dry with the wet and pour into a 23cm cake tin. Bake in a moderate (170 degrees) oven for about 45-60 mins. Leave to cool a little before slicing.

Apple Pie (v)

This of course could be any fruit pie, or indeed a savoury pie if you felt so inclined. The basics of the recipe remain the same: make pastry; make filling; fill; bake; eat.

For 6-8 slices you need:
700g peeled, cored and sliced cooking apples
2.5 tbsp vanilla sugar plus a little extra for the top
50g vegan marge or butter
1/2 tsp vanilla bean paste
250g vegan marge
500g plain flour
a little water
a little soya milk

Begin by making the pastry. In a food processor (or by hand if you don't have one) process the fat and flour till it resembles fine breadcrumbs. With the motor running add just enough water to bring it together. Tip onto a work surface and knead very gently and briefly. Leave to rest for 30 mins or so.

Meanwhile make the filling. Place the apples, sugar and fat in a pan and heat gently for about 20 mins until most of the apple is puree but some biggish chunks still remain. Leave to cool a little.

Roll the pastry out and use it to line a pie dish. Trim the edges. Place the filling inside and then roll out the top piece. Brush the edges of the pie bottom with some soya milk and place the top on top. Crimp the edges with a fork and trim again. Brush the top of the pie with soya milk and then sprinkle over some more sugar. Make a couple of steam vents in the middle.

Place the pie on a pre-heated baking tray and bake at 190 degrees for 20 mins. reduce the heat to 170 degrees and bake for a further 25-35 mins till golden brown and cooked through. Leave to cool slightly before serving with vanilla swedish glace or vegan custard.

Blackbean Fried Rice with Peas (v)

I left my lunch on the counter in my flat today. And had back2back meetings all day so didn't have time to eat much. Cue being starving like a starving thing as soon as I got home... This was super speedy thanks to there being some leftover rice in the fridge.

For one person you need:
1/2 jar blackbean sauce
1 cup cooked rice
1/4 cup peas
1 onion chopped
1/2 red chilli, chopped
1 tsp oil

Fry the onion in the oil for 3-4 mins. Add everything else and cook for a further 5 mins till piping hot. Scoff. Feel better.

Creamy Sweet Potato, Spinach and Chickpea Curry (v)

Yes another curry. I like curry...

For 3-4 portions you need:
4 sweet small potatoes
1 can chickpeas, drained
1 can coconut milk
1/2 jar curry paste
1 onion, chopped
1/2 bag baby leaf spinach
1 tbsp oil

Begin by frying the onion in the oil till soft. Add the sweet potatoes and curry paste and cook out for about 5 mins. Add the coconut milk and chickpeas and bring to the boil. Reduce the heat and simmer for about 15 mins till the sweet potatoes are tender. Add the spinach and cover with a lid. Cook for 2-3 mins till the spinach is wilted. Serve with rice.

Vegan Chorizo and Butterbean Stew with Red Wine (v)

This was lovely. Rich. Nicely spicy and with depth from the red wine and smoked paprika.

For 2-3 portions you need:
1 tin chopped tomatoes
2 onions, chopped
3 cloves garlic, crushed
1 pack vegan chorizo pieces
1 tsp smoked ancho chillies
1 tsp smoked paprika
200ml red wine
salt and pepper
1/2 tsp sugar
1 tsp dried oregano
1 tin butterbeans, washed and drained
2 tbsp olive oil

Fry off the onions in the oil for about 10 mins. Add the garlic and chorizo and cook for 5 mins till the paprika in the chorizo has coloured the onions. Add the chillies, smoked paprika, tomatoes, butterbeans and wine and bring to the boil. Season and add the oregano and sugar. Reduce to a simmer and cook gently for about 20 mins till the sauce has reduced and thickened. Check the seasoning and adjust as necessary. It's nice served with the feta, olive and tomato muffins but rice or cous cous or plenty of crusty bread would do just as well!

Warm Salad of Haloumi, Sweet Potatoes, Roasted Onions and Balsamic Tomatoes (v)

If you omit the haloumi, this is a delicious vegan salad.

For 2 people you need:
1/2 bag watercress
1/4 bag baby spinach
1 tin chopped tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp vegetable oil
salt and pepper
1 tbsp balsamic vinegar
2 sweet potatoes, peeled and cut into thick slices
1 red onion, peeled and cut in to 8ths

Begin by roasting the sweet potatoes and onions. Toss them in a little olive oil and season then roast in a hot oven for 20-30 mins till tender and slightly caramalised.

Meanwhile put the tomatoes in a pan with salt, pepper, a pinch of sugar, the balsamic vinegar and the garlic. Heat till boiling then reduce the heat and simmer till thickened.

Cut the haloumi into thick slices and heat a frying pan with 1 tbsp oil. Fry the haloumi till crispy and golden on both sides.

Place the watercress and spinach on a plate. Toss through the sweet potatoes and onions. Top with the haloumi (if using) and serve with the sauce on the side.

The Best Vegan Sandwich Ever... (v)

This was described by someone as food a martian would eat. I disagree. It's basically a satay in a sandwich. What's not to like?

For one hungry person you need:
2 slices bread, preferably granary
smooth peanut butter
hot sweet chilli sauce
cucumber, sliced
1 carrot, grated or thinly sliced
handful fresh corriander, roughly chopped
large handful watercress/alfafa/other green stuff

Spread the both bits of bread with peanut butter (this prevents the sandwich from going soggy if making the night before). Top with sweet chilli sauce. Layer up sliced/grated carrot. cucumber slices, the corriander and top with the alfafa/watercress. Press shut. Eat.

Feta, Spinach, Olive and Tomato Muffins

This recipe is courtesy of @Goze01 who shared a pic of some amazing looking muffins on instagr.am and then sent me the recipe. I have tweaked it according to what I had available. And now I can't stop eating them. Lush indeed.

For 12 muffins and a loaf tin of mix you need:
2 tbsp olive oil
1 red onion, finely chopped
360g self-raising flour
1 tsp baking powder
1/2 tsp hot chilli powder pepper
125g grated cheddar cheese
220ml milk
1 egg
130g baby spinach leaves
1/2 tub semi dried tomatoes in olive oil
1 small tub chilli olives, cut into quarters
1 packet feta, crumbled into chunks.

Fry the onion in the oil till done. Meanwhile put everything else in a bowl. Add the onions and mix well.

Spoon the mixture into the paper cases/loaf tin. Bake in medium (170 degree) oven for 30-35 minutes. Leave the muffins to cool slightly before turning out on to a wire rack to cool completely. I topped the loaf tin with some quartered tomatoes that needed to be used up. A meal in a muffin!

Balsamic and Soya Garlic Dressing (v)

This is a really rich and unctious dressing which works very well with a crisp salad e.g. iceberg or chinese leaf.

For 3-4 portions you need:
2 tbsp balsamic syrup
2 tbsp dark soya sauce
1 clove garlic, crushed
4 tbsp olive oil

Mix together and serve. Hard innit.

Quick Lentil and Vegetable Curry (v)

This is very quick and makes good use of those veggies left languishing at the bottom of the fridge/cupboard...

For 4 portions you need:
100g red lentils
750ml stock
1/2 jar curry paste
2 onions, chopped
2 cups new potatoes, roughly chopped
2 sweet potatoes, cubed
2 carrots, thickly sliced
2 tbsp oil
2 cloves garlic, crushed

Fry the onion in the oil for 5 mins then add the curry paste. Cook out for 2-3 mins. Add everything else and bring to the boil. Reduce heat, cover and simmer for 15-20 mins till the veggies and lentils are done. Serve with Indian Salad and bread. Yum.

Ginger and Garlic Teryaki with Sticky Rice (v)

This is stupidly healthy, very easy and delicious. What more could you ask for...

For 2-3 portions you need:
1 pack tofu
1/2 cup dark soya sauce
1/2 cup medium sweet sherry or mirin
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 carrots, thinly sliced
3 leave chinese leaf, shredded
1 leek, sliced

Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.

Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.

Pan Fried Haloumi with Garlicky Tomatoes

This is quick, easy and oh so good! A perfect store cupboard/fridge staple to keep in for those days when you just can't think of anything else to cook...

For 2-3 people you need:
1 pack haloumi, cut into thick slices
1 tin chopped tomatoes
3 tbsp olive oil
2 cloves garlic
salt and pepper
a little sugar
1/2 cup cous cous
1/2 tsp vegetable stock powder
1 cup boiling water

Place the tomatoes, 2 tbsp olive oil and the garlic in a pan. Bring to the boil then reduce and simmer for 5-10 mins till thickened.

Meanwhile put the cous cous and stock in to a bowl and cover with the boiling water. Leave to soak.

Fry the haloumi in the remaining oil till browned and crispy. Serve with a green salad if you can be bothered.

Hazlenut Tofu with Japanese Broth and Sticky Rice (v)

This was lush. Really lovely and stupidly healthy too. I am a culinary genius. Just, please, don't try making this whilst intoxicated like I did. Muchos ouchos.

For 2-3 people you need:
1 packet hazlenut tofu (available from the rather marvellous 8th day in Manchester) cut into thin 1" square slices
1 leek, finely sliced
2 carrots, sliced on the diagonal
1 packet pok choi, shredded
1/2 packet snow peas, cut in half
4 florets of cauliflower, cut into slices the same size as the tofu
1 cup sherry
1/2 cup soya sauce
2 cloves garlic, sliced
1" piece ginger, grated
about 1/2 cup boiling water
1 cup sushi rice

Begin by cooking the rice - place in a pan with 1.5 cups boiling water. Bring to the boil, cover with a lid and simmer for 10 mins. Turn off the heat and allow to steam cook.

Meanwhile place the sherry and soya sauce into a pan. Add the garlic, ginger, leeks, carrots and tofu and bring to a gentle simmer. Add the water to taste to make sure the broth isn't too overpowering with the soya sauce etc. Once the rice has finished cooking add the remaining veggies and heat through briefly. Serve with the rice and feel disgustingly healthy.

Carrot and Corriander Salad (v)

This is a zingy, fresh salad which is nice as a side to something spicy.

For 2-3 people you need:
1 large carrot, peeled and grated
1/4 cucumber; diced
4 spring onions, sliced
small pack corriander, roughly chopped

Place everything in a bowl and mix. Scoff.

Minted Yogurt Dip

This goes well with the Butterbean, Cashew and Almond Patties along with lots of other things too.

For 4 people you need:
200g plain yogurt
1 tbsp mint sauce or 2 tsp dried mint or 2 tbsp fresh chopped mint

Mix together and dollop as necessary.

Spiced Butterbean, Cashew and Almond Patties

These are quick to make but taste delicious. You can vary the contents depending on what beans you have in the cupboard and what nuts you fancy.

For 4 people you need:
1 onion, chopped
2 cloves garlic, crushed
1 heaped tbsp curry paste
2 tbsp olive oil
1 tin butterbeans, drained
75g spicy cashew nuts, chopped
125g ground almonds
1 egg

Sautee the onion in the oil for 5 mins. Add the garlic and curry paste and cook out for a further 2-3 mins.

Blitz the beans till smooth then mix everything else in. Divide the mixture into 8 and form into patties. Lay on a baking sheet and bake in a moderate oven for 15-20 mins till lightly cooked.

Serve with roti and something like a minty yogurt dip.

Pasta with Rocket and Watercress Pesto

O. M. G. (as it were...). This is delicious. Am very impressed that something can taste so amazing with so few ingredients and take such a short time to make.

For two people you need:
1/2 cup pine nuts
handful each watercress and rocket
1 clove garlic
1/4 cup parmesan cheese
1/8 cup grape seed oil
200g pasta

Cook the pasta. Meanwhile toast the pine nuts (yes I know Jamie says don't bother but I like them toasted and think the heat helps to make the sauce too. So there.). Place the garlic, cheese, watercress, rocket and pine nuts into a mini blender and pulse, shaking it to ensure everything gets done. Add the oil and blend again. I used grapeseed oil as I wanted the individual flavours to come through rather than be drowned out by olive oil.

Drain the pasta and toss through the pesto. Serve with a little extra cheese on the top. Like I said, O. M. G.

Nigella's Brownies

I can't believe I haven't blogged these before now, given how many times I have made them. They were the original brownie recipe for me. Dark. Dense. Incredibly chocolatey. Horrifically calorific. But utterly gorgeous. Make with caution...

For about 36 pieces you need:
375g butter
375g good quality plain chocolate
6 eggs
500g vanilla caster sugar
225g plain flour
300g chopped walnuts (optional, I never use them)

Melt the butter and chocolate slowly. Meanwhile whisk the eggs and sugar till thick and fluffy. This will take about 5 mins with an electric whisk. Add the flour and mix well. Allow the chocolate and butter to cool slightly and then mix in well. Pour into a lined tin (I use a lakeland tray bake tin which is the perfect size) and bake for 45 mins or so at 180 degrees. This recipe is notorious for saying cook for 25 mins in the book but I find that this leaves the brownies far too soggy in the middle. Great for a fondant pudding but not good as a brownie. You want it cakey at the edges and squidgy for the middle pieces if that makes sense. Allow to cook and then cut into squares. This recipe freezes really well so is worth making the whole batch.

Chick Pea and Garlic Sauce (v)

This is a sort of houmous but it's not really houmous per se. I had it with moroccan roasted vegetables, cous cous and haloumi tonight. It worked as a sort of wet sauce to balance the dryness of the vegetables and cous cous.

For 2-3 servings you need:
1 can chickpeas, drained
2 cloves garlic, crushed
juice 1 lemon
1/3 cup water
3 tbsp light olive oil

Place everything in a blender and blitz till it's the consistency you want (I like mine slightly chunky). Eat as you wish.

Crustless Lime and Lemon Meringue Pie

Crustless cos I couldn't be arsed to make pastry. I mean, it's not the pastry you eat this for is it? And Lemon and Lime cos I only had two lemons and needed three...

For one pie you need:

Base:
Juice and zest of 2 lemons and 2 limes
3 egg yolks
450ml water
6 tbsp cornflour
45g butter
90g caster sugar

For the meringue:
3 egg whites
180g caster sugar

For the base, mix the cornflour with a bit of the water to slacken it and then place the remaining water in a pan with the sugar and bring to the boil. Once the sugar has dissolved add the lemon juice, zest and cornflour to the sugar syrup. Return to the heat and stir till thickened. Remove from the heat and add the butter and egg yolks. Leave to cool in the pie dish.

For the meringue whip the whites till really stiff then add the sugar. Mix till glossy.

Once the base is cold, and more solid, cover with the meringue taking care to spread right to the sides. Bake in a moderate (160 degrees) oven for about 45 mins. Leave to cool before eating, however hard that might appear cos it will smell gorgeous. Try not to eat it all on one day.

Coconut Broth with Citrus and Noodles (v)

Yes, another variation on the theme but this was delicate and spicy and sour and hot and basically delicious which is why it deserves being blogged. The addition of frozen kaffir lime leaves and lemon grass helped to lift the flavours more than freeze dried.

For 2-3 portions you need:
1 bundle ramen noodles
1 can coconut milk
1 small can cocomut cream
1 litre vegetable stock
4 cloves garlic, sliced
3 inch piece of ginger, grated
2 red chillies, sliced
small bunch corriander, roughly chopped
2 tbsp mirin
2 tbsp soya sauce
1 onion, sliced
1 large carrot, sliced
1/2 cup peas
2 pak choi, shredded
1 tbsp frozen kaffir lime leaves
4 pieces frozem lemon grass
juice of 2 limes
6 spring onions, chopped

Place everything apart from the spring onions in a large pan and gently heat. Cook for 1-2 mins and then serve topped with the spring onions.

Soda Bread

I have never really made this before, but after the success of the cut rounds last weekend; I had some buttermilk leftover that needed to be used up. So soda bread it was to compliment our celeriac soup.

For one loaf you need:
450g plain flour
1 tsp each: salt, caster sugar and bicarb
about 350ml buttermilk

Place the dry ingredients in a bowl and mix lightly. Make a well and pour in the liquid. Bring it together, but don't knead. Form into a ball and place on a floured baking sheet. Cut a deep cross in the top (supposedly to let out the faeries...) and bake in a hot (220 degree) oven for 15 mins. Turn down the heat to 200 degrees and bake for a further 30 mins or so.

Veggie Dawgs

I love veggie hot dogs. I used to love normal meaty hot dogs but I think veggie ones are even nicer as there's no lips and arseholes to worry about in the sausage. And L declared today that "nothing beats a hotdog on a Saturday" so what more excuse do you need...?

This might not seem like a particularly challenging recipe but I plead with you to do the onions as directed below. This way you'll end up with perfect burger van onions (minus the e-coli). And you have to use French's mustard. Or else.



For 2 people you need:

4 finger rolls, split
4 veggie hot dog suasages
tomato ketchup
proper american french's mustard
1 onion
A little vegetable oil
A small knob of butter
Freshly boiled water

Begin by preparing the onion. Peel and then cut in half through the poles. Slice finely and place in a frying pan (preferably not a non stick one) with about 1-2 tsp vegetable oil. Cook gently for 10 mins or so. Once the onion starts to soften add the butter and 1=2 tbsp boiled water and bring to the boil. Immediately reduce the heat and leave them to cook out. Add a little more water if the onions aren't that soft. After about another 10mins add the butter and turn up the heat slightly to brown them.

Meanwhile heat the sausages in a pan of boiling water for 3-4 mins. Drain and place in a hot dog bun. My preferred serving suggestion is a layer of ketchup, a layer of mustard, the sausage, some more ketchup and mustard and finally the onions. Enjoy.

Cut Rounds

L and I love watching Edwardian Farm, and we saw these being made last week so decided to give them a go. They were ridiculously easy and very tasty too.

For about 10 you need:
Ingredients
170g self-raising flour
170g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
300ml buttermilk

Sift the flours in to a bowl with the bicarb and salt. Add the buttermilk and quickly but gently work into a dough. It should be soft but not sticky or dry. Knead briefly and then roll into a fat sausage. Cut into about 10 discs. Place these on a floured backing sheet and bake at 150 degrees for 20-30 mins till risen and golden brown. Serve with clotted cream and home made strawberry jam. Delish!

Sort of Tom Yum Soup with Coconut (v)

This was supposed to be just Tom Yum Soup, in honour of the delicious bowl my sister made for me over Xmas. But the Tom Yum paste I brought was mouldy :( (yes I know serves me right for cheating). So I had to rummage through the cupboards and find an alternative instead, hence the name. It worked, thankfully!

For 3-4 people you need:
6 tbsp thai red curry paste (check it's one suitable for veggies with no hidden fish sauce or shrimp paste...)
2 tbsp oil
1 litre boiling water
2/3 can coconut milk (or more if you want it milder)
1/2 pack baby sweetcorn cut in half
1/2 pack green beans, topped and tailed and cut in half
1/2 pack muchrooms, cut into quarter (or left whole if button ones)
4 spring onions, finely sliced
2 carrots, peeled and sliced
4-5 kaffir lime leaves
1 stick lemongrass, cut into quarters
1 pack marinated tofu chunks
1 red chilli, sliced
handful fresh corriander, roughly chopped
juice of 2 limes
2 tbsp soya sauce
2 tsp brown sugar

Heat the oil and fry out the paste for 2-3 mins. Add everything else apart from the chilli, corriander, lime juice and soya sauce. Cook for 2-3 mins till hot. Add the lime juice and soya sauce and serve garnished with the corriander and chillies.

Rarebit Topped Field Mushrooms with Thyme

A quick, easy and tasty lunch or starter dish. Serve with lots of crusty bread to soak up the juices.

For 2 people you need:
4 large field mushrooms
100g grated cheddar
1 tsp english mustard powder
1/2 tsp hot chilli powder
2 tsp fresh thyme leaves
1 red onion, finely diced
1/3 cup breadcrumbs
1 egg
freshly ground black pepper

Begin by peeling the mushrooms and trimming the stalks. Lay in a baking dish. Mix together everything else and place a 1/4 on to each mushroom. Bake in a hot oven for about 20 mins till the mushrooms are tender and the filling is hot.

Raspberry and White Chocolate Cupcakes with Vanilla

The original recipe for these is on the BBC Good Food site. I have simply added vanilla to them.

For about 18 cupcakes you need:
300g plain flour
2 tsp baking powder
100g white chocolate chunks
150g frozen raspberries
200ml milk
1 egg
1 tsp vanilla extract
100g butter, melted
100g vanilla sugar

Melt the butter and allow to cool. Combine all the dry ingredients in a bowl and mix. Add the chocolate and raspberries and then the egg and milk and finally the butter. Mix lightly. Scrape into lined tins and bake at 160 degrees for about 15-20 mins till golden brown. Delicious!

Potato, Carrot and Chickpea Curry (v)

A friend has introduced us to the Minara brand of curry pastes. Do not ever buy another brand ever again. They are delicious! This recipe is based on the spicy root and lentil casserole on the BBC Good Food site.

For 4-6 people you need:
1 onion, chopped
4 cloves garlic, crushed
2 large carrots, sliced
700g potatoes, peeled and diced
1 tin chickpeas
100g red lentils
750ml vegetable stock
fresh corriander to serve
2 tbsp vegetable oil
Vegan/veggie yogurt to serve

Fry the onions in the oil for 10 mins then add the carrots and potatoes and fry, covered, for a further 10 minutes over a high heat. Once they are golden add the curry paste and cook out for 1-2 mins. Add the stock and bring to the boil. Add the lentils and chickpeas and then reduce to a simmer and cook, covered, for 15-20 mins till the carrots and potatoes are cooked.

Serve with a blob of yogurt on the top and some fresh coriander. Utterly lovely!

Quorn and Mushroom Pot Pie

Oh my. Oh my indeed. Yes I know it's not modest but I *am* an utter culinary genius if this pie is anything to go by (and I am also blogging this rather pissed...!). I had been hankering after a lovely, creamy, rich fake chicken and mushroom pie all xmas so this is what I made for dinner last night. It was lovely.

For a pie that will serve 3-4 people depending on greed you need:
1 packet quorn chunks
1 onion, diced
125g mushrooms, sliced
150ml white wine
75ml double cream
250ml vegetable stock
1 pack all butter puff pastry
2 tbsp fresh chopped flat leaf parsley
salt and pepper
2 tbsp plain flour
1 tbsp vegetable oil
1 egg

Begin by frying the onion in the oil for about 5 mins. Add the mushrooms, and taking note from Julia Child DO NOT CROWD THE PAN ;-). Cook for a further 5-10 mins until the mushrooms are lightly browned.

Add the quorn and sprinkle over the flour and cook for 2-3 mins. Add the wine and boil briefly. Add the stock and the cream and parsley and cook for another 2-3 mins until the sauce is thickened and lovely. Check the seasoning.

Place the filling in a pie dish and top with the pastry. Decorate as you wish, not forgetting the steam holes, and brush with egg glaze.

Bake in a hot oven for about 30 mins until the filling is piping hot and the pastry is risen and golden. Serve with mash and veggies.

Parnsip and Celeriac Soup with Cream and White Wine

Yes. We're *still* using up the Christmas leftovers...

For 4-6 portions you need:
1 onion, chopped
1 leek, sliced
3 parsnips, peeled and diced
1 celeriac, peeled and diced
50g butter
2 tbsp ground nut oil
1-1.5 litres light vegetable stock
125ml double cream
250ml white wine
salt and pepper

Sautee the vegetables in the butter and oil, covered, for about 15 mins till tender. Add the wine and allow to boil for a minute or so. Add the stock and season. Bring to the boil and simmer covered for about 15 mins. Blend to a smooth puree, adjusting the seasoning if necessary. Serve with a dash of cream and some fresh chives snipped over the top if you have any.

Almond Brittle (v)

Lex wanted me to make peanut brittle. But he doesn't actually like peanuts... so I managed to talk him out of that and we made this instead. It's lovely, if a little dangerous for those with brittle teeth to eat..!

For one batch you need:
175g vanilla caster sugar
50g blanched almonds
1 tbsp water

Gently heat the sugar and water in a pan until the sugar has melted. Then keep cooking until it reaches a light caramel stage (or however dark you like it).

Meanwhile lightly toast the almonds. Roughly chop them. When the caramel is at the right stage, stir in the almonds and then tip everything out on to an oiled baking sheet to cool and set. Smash into pieces before serving. It's nice as a snack or on top of ice cream.

Roquefort and Walnut Salad with Garlic Croutons

This was an attempt to use up some more of the seemingly endless Xmas leftovers...

For one person you need:
3 walnuts, shelled and broken into bits
1 slice bread, cut into chunks
1 clove garlic, crushed
salt and pepper
olive oil
salad leaves e.g. watercress and endive
leftover cheese
walnut oil
white wine vinegar

Toss the bread in a bowl with the garlic, salt and pepper and some olive oil. Toss on to a baking sheet and cook in a hot oven for about 10 mins, checking every couple of minutes. DO NOT LET THEM OVERCOOK!!! Remove and leave to cool.

In the same bowl you made the croutons in, place the salad leaves and walnuts. Season with pepper but no salt. Drizzle over some walnut oil and white wine vinegar. Toss the salad and place on a plate. Top with the croutons and cheese.

Butternut Squash and Tofu Laksa (v)

I made this last night. Oh my! It was splendiferous even if I do say so myself..! It's based on the recipe in Celia Brooks Brown's New Vegetarian.

For 3 portions you need:
1 pack tofu, drained and cut half widthways, then in half lengthways and then into 10 triangles
2 bundles ramen noodles
1/2 butternut squash cut into 1.5cm dice
2 cups boiling water
pinch salt
1/4 cup light soya sauce
1 can thai coconut milk
1/2 jar thai red curry paste (about 2 tbsp)
1 red chilli
2 onions
4 cloves garlic
2 tbsp ginger
2 tsp brown sugar
1 lime
1 cup beansprouts
2 inch piece cucumber cut into fingers
handful corriander, roughly chopped
1/4 cup peanuts
oil for deep frying
1 tsp tumeric

Begin by frying the tofu till golden all over. Drain on kitchen paper.

Meanwhile boil the squash in the salted water for about 10 mins till tender. Drain but reserve the water.

Blend the onion, tumeric, ginger, garlic, chilli and thai paste together till smooth. Heat 2 tbsp oil in a large pan and fry out the spice paste. Add the coconut milk, reserved water and noodles and cook for about 5 mins till the noodles are cooked. Add the squash to heat through.

Divide the tofu, cucumber and beansprouts between the bowls and ladle in the noodles, squash and broth. Top with the corriander and peanuts and add a squeeze of lime juice.

Banana Toffee Cheesecake (dairy free)

This is in Nigella's new book Kitchen. She describes it as a way to use up leftover over-ripe bananas and I decided to use up the dregs of the biscuit tin too and some vegan cream cheese that had just been sitting the the fridge looking sad. Whilst the cheesecake is dairy free, it does contain eggs and is therefore not vegan, obviously... and the sauce contains cream and butter. This recipe was also an opportunity to try out my new silicon cake tin i.e. one that won't ooze wet cheesecake mix out the bottom or need lining with clingfilm/baking parchment. Quite how I remove it from the tin is another matter!!

For 10-12 portions you need:

For the base:
250g mixed biscuits (I used a mixture of royal danish butter and ginger)
75g unsalted butter, softened

For the cheesecake:
4 overripe medium bananas
60ml lemon juice
700g vegan cream cheese
6 eggs
150g light soft brown sugar

For the toffee sauce:
100g unsalted butter
125ml golden syrup
75g light soft brown sugar

You also need a 23cm springform tin or I used a 21cm silicon tin.

Start with the base. Blitz the biscuits with the butter in a food processor till it's come together. Press into the tin and chill in the fridge.

Mash the bananas with the lemon juice. Nigella says to use a fork but frankly life is too short so use a potato masher instead and be done in a quarter of the time...

In the cleaned food processor, lob in the cream cheese and blitz. Add the eggs one at a time. Add the sugar and then the bananas and lemon juice. Mix well till smooth.

Pour the batter on to the base and bake in a moderate (160 degree) oven for about 1hr 15 mins. Remove and leave to cool then chill over night.

For the toffee sauce melt everything together then boil for 2-3 mins till light golden brown and bubbly. Leave to cool.

Serve the cheesecake drizzled with the sauce with more sauce on the side for greedy buggers like me. Yum yum yum.

Number 86 aka Special Vegetable and Tofu Chow Mein (v)

This is quick, easy and tasty. What more could you want...!

For 3-4 people you need
2 bundles noodles (soba, udon or egg if not vegan)
1 pack marinated tofu
1 onion, sliced
1 carrot, sliced
1/2 pack baby corn, halved
1/2 pack snow peas, halved
1 jar chow mein sauce (yes yes I know...)
4 spring onions, whites cut on the diagonal and the green bits sliced
handful corriander, roughly chopped
2 tbsp soya sauce
2 cups beansprouts

Cook the noodles as per the instructions. Meanwhile stirfry the onion for 2-3 mins then add the other veggies (apart from the beansprouts) and tofu and the sauce. Cover with a lid and steam cook for 2 mins. Drain the noodles and add to the pan along with the tofu. Serve in bowls topped with the green bits of spring onion, corriander and the soya sauce.

And so it ends...

The last recipe I blogged took me to 31 for December 2010 which meant I have achieved my goal of blogging a recipe a day for a whole year. I can't believe I managed it! At times I did wonder whether I would make it; and cluster blogged (mainly at weekends) in order to ensure each month had at least as many recipes as days. But I've enjoyed it, and it's made us eat different meals which was one of the aims. L is also enjoying the blog, and often asks me to blog something "so I have have it when I leave home mummy". So aim two met as well.

I'll keep going with it; but maybe not commit to a recipe a day each month for 2011. But many of my twitter followers ask me where my recipes are if I don't blog one for a while so I guess the constant links sent via dlvr.it aren't *that* annoying!

Thanks for following and for commenting and for eating!

Cheese and Ham Croissants

This is sort of a croque monsieur in a croissant and is an excellent speedy brunch or snack. It's also a good way to use up stale croissants and the last of the christmas cheese pile...

For one croissant you need:
1 croissant (the round ones work better than the long ones)
1 slice quorn ham
1 slice smoked cheese
1/2 slice gruyere cheese
1 thin spreading of french mustard

Cut the croissant in half. Smear the mustard over one half. Top with the ham and cheese. Place on a baking sheet and bake for about 10 mins in a hot oven. Scoff.

Snowflake Biscuits

My wonderful moogi made these for Christmas and oh my! They're divine. I can't stop eating them! This is her recipe, adapted from one for lemon puffs in the January Good Food magazine.

You need:
200g butter, softened
140g caster sugar
1 egg yolk
1 tsp vanilla extract
280g plain flour.

Mix sugar and butter together and then add the egg yolk and vanilla. Add the flour and knead in to a dough. Chill if you want or else roll out and stamp into shapes. Cook in a medium oven for 10-12 minutes and leave to cool. Ice if you want and then try not to eat the whol batch in one day..!

Boxing Day Breakfast (v)

This is an excellent way to use up those leftover potatoes...

For one person you need:
2-3 leftover potatoes (roast or boiled)
1/2 onion
salt and pepper
handful tomatoes, sliced
if you're veggie then add an egg
1-2 vegan bacon style strips (or a handful of bacon bits salad crispy thingies)

Roughly dice the potatoes and finely chop the onion. Fry on a high heat in a little oil for 5-10 mins till crispy and golden all over. Add the bacon strips if using and the tomatoes and cook for a further 1-2 mins. Season to taste. Fry the egg if using and serve with copious orange juice and coffee.

Old School Melon Boats (v)

I ended up doing three starters yesterday as blue cheese has been giving me a frightful migraine recently :( So this was my starter, much to the disgust of L who wanted it for himself too...!

For one portion you need:
3 slices of melon
3 slices of orange
3 cocktail cherries
3 cocktail sticks
1/2 tsp ground ginger.

Lay the melon slices on a plate and slice the flesh from the skin. Cut into segments. Carefully thread the orange on to the cocktail stick and top with a cherry. Stick into the middle of the melon slice. Repeat. Dust with ground ginger. Feel like you're stuck in the 1970s eating the height of novel and new cuisine...

Boxing Day Soup with Cheese

This is an excellent way to use up those leftover veggies and cheese.

For as many portions as you need simply take:
1 cup veggies per person
1 cup stock
salt and pepper
1/2 cup leftover cheese e.g. stilton; blacksticks blue; st agur etc also works with cheddar, gruyere or mature gouda. Not so good with brie...

Heat the veggies in the stock and then blend when hot. Crumble or grate in the cheese and let it melt. Blend till smooth and enjoy. Vow to buy less cheese next year. Fail. Repeat.

Boxing Day Soup (v)

This is an excellent way to use up those leftover veggies.

For as many portions as you need simply take:
1 cup veggies per person
1 cup stock
salt and pepper
1/4 glass white wine
1/2 onion
2 sticks celery
1 tbsp veg oil

Fry the onion and celery in the oil and then heat the veggies in the stock and wine and blend when hot. Serve topped with left over crunchy roasties if you have any or deep fry some left over new potatoes/limp and soggy roasties. Add a swirl of cranberry sauce to the middle and scoff. Lovely.

And now for the Xmas Menus...

Cos otherwise I'll forget like...

Christmas Eve

To Start
Vegetable Tempura with dipping sauces

To Follow
Pad Thai
Thai Red Curry
Jasmine Rice

To Finish
Exotic fruit kebabs with toffee sauce
Mango Sorbet

Christmas Day Lunch

To Start
Potted Stilton
or
Melon
or
Smoked Salmon with Lemon and Brown Bread

To Follow
Roast Gammon
Quorn Roast
Chestnut Roast
Veggie Pigs in Blankets
Roast Potatoes, Parsnips & Carrots
Brussels Sprouts, Carrots, Broccoli, Cauliflower & Peas
Braised Red Cabbage
Cranberry Sauce
Gravy

To Finish
Christmas Pudding
served with Brandy Sauce, Brandy Cream, Single Cream and Brandy Butter
or Chocolate Truffle Torte

Christmas Day Tea

Cold cuts (ham, quorn roast and chestnut roast)
Salad
Selection of chutneys and pickles
Bread
Cheese
Christmas Cake, Mince Pies
Chocolate Truffle Torte; Yule Log

Potted Stilton with Port

This is what the non fish eaters are having for their starter tomorrow. Tho I think I might be on the melon as blue cheese has started giving me blinding migranes :(

For 4 portions you need:
50g butter
1 bunch spring onions, finely chopped
1/4 cup port
125g Stilton
1/2 small bunch parsley, finely chopped
freshly ground black pepper

Melt the butter and sautee the onion for about 5 mins. Add the port and boil for 1 minute and simmer for a further 2 mins. Add everything else and stir till melted. Blitz till smooth and leave to set in ramekins. Serve with salad and crackers.

Chestnut and Cranberry Loaf

This is our stuffing/vegetarian centrepiece for this year.

For 10 or so slices you need:
200g fresh breadcrumbs
250g mushrooms
2 onions
1 tbsp each dried oregano and thyme
1/2 pack fresh parsley
200g chestnuts, roughly chopped
150g cranberries
1 egg
50g butter
1 clementine

Pulverise the mushrooms and onion in a food processor till a smooth puree. Melt the butter in a pan and cook the mushroom and onion mixture. After about 4 mins add the cranberries, herbs, seasoning and chestnuts. Mix in to the breadcrumbs and egg and then turn into a lined laof tin. Cut the skin off the celmentine and cut into 3-4 slices. Lay the slices on the top of the loaf and bake in the oven for about 50 mins. You can do this the day before and then just reheat on the big day.

Spinach, Mushroom and Tomato Brunch Eggs

This was a perfect way to start the seasonal festivities i.e. 3 of your 5 a day ;-)

For 4 people you need:
1/2 punnet mushrooms, thickly sliced
1 bunch spring onions, finely sliced
50g butter
1 pack baby spinach
8 eggs
1 punnet baby plum tomatoes, halved
1 tbsp olive oil
salt and pepper

Begin by melting the butter in a large non stick pan. Add the onions and mushrooms and sweat for about 5 mins. Add the spinach and cover with a lid to wilt. Meanwhile heat the olive oil in a separate pan and add the halved tomatoes. Season both pans with salt and pepper. Add the eggs to the spinach pan and scramble. Serve with the tomatoes on the side and lots of toast. Yum.

Mulled Wine (v)

I am addicted to this. It's the soothing, warming, inner core fug of happiness it distributes and it dissipates I think ;-)

For 6 generous servings you need:
1 bottle good quality red wine
2 clementines cut into slices
1 cinnamon stick
4-5 cloves
125g caster sugar
pared rind of a lemon
1/4 whole nutmeg, grated
1 tsp vanilla bean paste

Place everything into a pan and heat gently until the sugar has dissolved and the spices are aromatic. Serve warm in glasses and spread seasonal good cheer :)

Pasta with Peas and Pesto

Or the three p's... I'd had a really long day yesterday and a really long commute and needed something ultra fast to fuel me and soak up the LARGE glass of wine I downed upon arrival home ;-)

For one hungry person you need:
100g spaghetti
1/3 tub fresh pesto
1/2 cup frozen peas

Cook the pasta. 3 mins before it's done add the peas to the water. Drain. Toss through the pesto. Eat. Smile. Relax.

Slow Cooker Red Cabbage (v)

Christmas isn't Christmas without braised red cabbage :)

For 6-8 portions you need:
1 red cabbage, shredded
2 red onions, chopped
2 cooking apples, peeled, cored and chopped
2 tbsp brown sugar
5 tbsp red wine vinegar
200ml apple juice
salt and pepper

Place everything in to the slow cooker and cook on low for about 5 hours till tender. You can reheat it in the slow cooker on the big day too if you want to save time and space.

Cranberry Sauce with Clementines and Port (v)

This is a lovely, fruity sauce perfect for the big day.

You need:
350g fresh/frozen cranberries
4 tbs caster sugar
3 tbsp port
zest and juice of 2 clementines

Place everything in a pan and bring to the boil. Simmer for 5-10 mins and then leave to cool in a serving dish. This will keep for about 3 weeks.

Amaretto and Chocolate Torte

This is the sort of pudding that Christmas is all about :) It's a variation on St Delia's famous chocolate torte.

For 10 people you need:
450g plain chocolate
75g liquid glucose
75ml amaretto
600ml double cream
150g amoretti biscuits

Line a springform tin with clingfilm. Smash the biscuits to smithereens and scatter them over the base of the tin. Melt the choc, amaretto and glucose in a double boiler till smooth and glossy. Meanwhile whip the cream to the floppy stage. Fold the cooled chocolate mixture into the cream and then pour into the tin. Leave to chill and serve, in thin slices, with more cream.

The Perfect Veggie Fry Up

Saturday is fry up day in our household. We have a lazy lie in (well we stay in bed and bribe Lex to stay upstairs for as long as possible...) and the come down to a large pot of coffee and a fry up for brunch.

For 3 people you need:
2 medium tomatoes, sliced in half
4-5 small mushrooms, destalked
2 knobs butter
salt and pepper
1 tbsp olive oil
1 tbsp sunflower oil
3 hash browns
5 potato croquettes
3 rashers veggie bacon
3 veggie sausages
1 can beans
2 slices toast with butter and good quality marmalade
copious fresh orange juice
3 eggs

Place the tomatoes on a baking sheet and season. Drizzle over the oil and bake for 15 mins in a hot oven.

Place the mushrooms in a pan, with some butter, seasoning and the sunflower oil. Cook covered for 10 mins before removing the lid and allowing to brown slightly.

Cook the croquettes and hash browns as per instructions on the packet (i.e. bung them into a hot oven for about 20 mins). Do the same with the sausages.

Heat the beans in a pan.

Fry the eggs. Toast the bread. Cook the bacon in the oven for 2 mins each side.

Serve, scoff and then run away and hide from the washing up...!

Lex's Favourite Snack (aka a plain omelette...)

This is what Lex requests most often for supper after school. It takes 3 minutes to make and imho is a good, filling snack.

For one hungry boy you need:
2 eggs
1 tsp sunflower oil
3 tbsp ketchup

Break the eggs in to a bowl and whisk lightly. Heat the oil in a small non stick frying pan. Add the eggs and swirl to cover the pan. Turn the heat down to medium and leave to set on the bottom side. Once mostly set, flip over the eggs and cook on the other side for 30 seconds. Serve with copious ketchup and the Simpsons.

Thai Broth with Vegetables and Noodles (v)

I had a hangover yesterday. A hangover of epic proportions. A hangover never again to be repeated (until the next time ;-)). This was an attempt to restore some normality to my poor tummy and head...

For 2-3 portions you need:
1 can coconut milk
1 small can coconut cream
1 small jar thai red curry paste
500ml boiling water
1 courgette, roughly chopped
1/2 pack stir fry veggies
1 pack pak choi, chopped
3 spring onions, chopped
2 handfuls peanuts
2 tbsp soya sauce
1/2 lime, squeezed
2 nests fine noodles

Place everything bar the peanuts, soya sauce, spring onions, pak choi and lime juice in a pan and bring to the boil. Stir well and simmer for 3-4 mins till the noodles are cooked. Add the pak choi and steam for one further minute. Serve in ramen bowls topped with the remaining ingredients and eat. Feel immediately better.

Marmite and Vegetable Stew (v)

Yes this is another variation on my favourite theme of the moment: slow cooker magic! But honestly, there's nothing nicer than coming home after a bloody long day to a hot, filling meal. Bliiiiiiiiis...

For 4-6 portions you need:
2 medium onions, chopped
1 leek, sliced
4 carrots, chopped
1/2 swede, diced
1 turnip, diced
2 sweet potatoes, diced
1/2 cup each of red lentils, pearl barley and quinoa
1.5 litres boiling water
1 tbap marmite

Bung everything into the slow cooker and leave on low for 8-10 hours. Eat. Sigh. Feel happy.

Vegan Peppermint Creams (v)

This recipe replaces dried egg White with liquid glucose so is effectively peppermint fondant icing. Cut in to whatever shapes you fancy.

For 30 or so shapes you need:
250g sifted icing sugar
2 tsp peppermint extract (or to taste)
2 tsp lemon juice
A little water if necessary
2 tsp liquid glucose

Mix everything together until it forms a soft dough. Add more water if needed. Roll out to the thickness of a £1 coin and then cut into shapes. Leave to firm on a cling film lined tray till dry. Scoff. Dip in plain chocolate if you fancy.

Coconut Ice Snowmen

These are cute and easy and go down well with teachers!

For about 20 snowmen you need:
200g condensed milk
250g sifted icing sugar
200g desiccated coconut
Petit four cases

Sift the icing sugar in to a bowl and add the milk. Mix well and stir in the coconut. Roll into balls, placing a slightly larger one in the base of the petit four case and top it with a smaller ball. Leave to set and then deliver to coos of delight.

Root Vegetables in Beer (v)

This is ultimate winter comfort food. Ad it's also being blogged cos I was moaned at for being too political in my tweets recently what with all the to do over tuition fees etc ;) so here is a nice comforting recipe to sustain you after being kettled for hours by evil Police officers :)

For 4-6 portions you need:
4 carrots, peeled and cut into diagonal wodges
2 parsnips, peeled and roughly chopped
1/2 large turnip peeled and roughly chopped
1/2 swede oiled and roughly chopped
8 baby onions/shallots, peeled
1 can guiness
2 tbsp each of soya sauce, mushroom ketchup and hendersons relish
1 tsp sugar
1 tsp dried herbs e.g. oregano
2 tbsp soya marge/butter
2 tbsp plain flour
1 tbsp olive oil
1 pack vegan beef style chunks
1 tsp marmite

Hea the oil and sauté the vegetables in a pan, covered with a lid, for about 10 mins. Add everything else, aside from the butter and flour, and cook for 15 mins or so till the vegetables are tender. Mix the flour with the butter to make a buerre marnie and mix in to the stew. Allow to thicken and then serve with mashed potatoes. Lovely.

Fruit with Toffee Fondue Sauce

This is an easy way to use up any leftover sauce from a sticky toffee pudding.

For 4 people you need:
Assorted fruit - we used melon, mango, apple and clementine

Toffee Sauce made from
275g golden syrup
225ml double cream
275g light soft brown sugar
100g butter
1/2 tsp vanilla

Boil the sauce ingredients for 5 mins till golden and bubbling. Chop the fruit roughly and dip in to the sauce. This is an excellent way to get children (and adults!) to each fruit :)

Mushroom and Tomato Baked Gnocchi

This is a simple and quick after work feast.

For 2-3 people you need:
1 packet gnocchi
1 tub 4 cheese sauce
1 punnet mushrooms, thickly sliced
1 medium tomato, cut into 6ths
Handful each of grated cheddar, emmental and parmesan
1 tbsp olive oil

Saute the mushrooms in the oil for 10-15 mins till dark and all the juices have run out and concentrated. Cook the gnocchi till they rise. Drain the gnocchi and mix in the sauce. Lay the mushrooms in the bottom of a baking dish and then tip over the cheesy gnocchi. Top with the tomato and cheeses and bake in a hot oven for 15-20 mins till golden and bubbly.

White Chocolate, Cardamon and Rum Truffles

***warning*** these are addictive and seriously calorific. But make them anyway :) They are the perfect counter to the dark chocolate and orange truffles I am making for Christmas petit fours.

For about 12 you need:
seeds from 7 cardamom pods
200g good quality white chocolate, broken into pieces
25g unsalted butter
150ml double cream
1 tbsp white rum
50g icing sugar

Grind the cardamon seeds to a powder. Heat the cream till just about boiling. Pour over the chocolate, rum, cardamon and butter. Whisk with an electric whisk until ribbons form (about 5 mins). Once smooth, chill till starting to harden. Roll in to balls and then roll these in the icing sugar.

Chocolate Sticky Toffee Pudding

Why choose between chocolate sponge pudding and sticky toffee pudding when you can have both?! this is from Rachel Allen's Food for Living.

for 16-20 portions you need:
Cake:
100g dark chocolate, melted
150g pitted dates, blitzed
300ml water
100g butter
150g light soft brown sugar
3 eggs
225g plain flour
1 tsp bicarb
1 tsp baking powder

For the sauce
275g golden syrup
225ml double cream
275g light soft brown sugar
100g butter
1/2 tsp vanilla

Place the dates in a saucepan and bring to the boil with the water. Simmer for 10 mins and leave to cool. Make the cake base in the usual fashion, adding the chocolate and dates last. Scrape in to a lined tin and bake at 160 for 45 mins or so.

Make the sauce by placing everything in to a pan and bringing to the boil. Boil rapidly for 4 mins then serve. Perfect winter fuel.

Apple Chutney (v)

I am in the thick of my Christmas hamper preparations. The actual contents are a suprise, but this is a new recipe so deserves to be blogged. Sometimes all you need with your cheese is a nice dollop of tangy chutney. And this one is lovely.

For 6-8 jars you need:
900g bramley apples, cored and chopped
225g onions, chopped
340g granulated sugar
425ml white wine vinegar
110g sultanas
3 tsp mixed spice
3 tsp ground corriander
3 tsp salt

Place everything in a preserving pan and bring to the boil. Reduce the heat and simmer for 60-90 mins, until a spoon drawn across the bottom leaves no trail. Spoon into sterilised jars and leave for 2 weeks until matured. This will keep for at least a year.

The Ultimately Boozy Christmas *ahem* Winter Solstice Cake

This is such a yummy cake. I truly think I have excelled myself this year (yes I know, pride cometh before a fall and all that but :P).

For a generous cake that makes an 8" square and 2 2" square cakes you need:
1.5 kilos mixed fruit e.g. currants, sultanas, raisins, mixed peel, cherries etc
500-700ml mixture of rum, brandy, whisky
225g butter
225g dark soft brown sugar
2 tbsp treacle
3 tbsp mixed christmas cake spice with orange peel (morrisons sell it... or use cinnamon, nutmeg and mixed spice and add some grated orange zest)
225g plain flour
4 eggs

Begin by soaking the fruit for a month. Yes a whole month. Place in a tub with the booze and leave well alone, save for shaking it once a day.

When you're ready to make the cake cream the butter and sugar and then add the eggs. Fold in the flour and spices and then add the fruit mixture. Mix well and place in the prepared tins. Bake the small cakes for 3 hours and the large one for 4 1/2 hours at 120 degrees. Leave to cool totally and then wrap. Cover as you wish :)

Quinoa, Pearl Barley and Celeriac Slow Cooker Stew (v)

This is another ridiculously easy one pot meal. If you are sans slow cooker then make it up and cook slowly for 45 mins or so instead.

For 4-6 people you need:
1 onion, chopped
1 tbsp olive oil
1/2 cup quinoa
1/2 cup pearl barley
1-1.5 litres stock (use a little more if cooking on the stove)
1 celeriac, diced into 1cm cubes
3-4 carrots, peeled and thickly sliced

Fry off the onions in the oil for 5 mins or so. Add everything else to the slow cooker and cook on low for 6-8 hours. Serve with mash.

Drunken Fruit (v)

This makes a totally decadent and utterly delicious topping for ice cream/sorbet/swedish glace. Yum. Make a batch up and stash it a cool place. It'll keep for ags. But leave it *at least* a week before using... Top up with more rum or fruit as you use it.

For 8-10 portions you need:
1/2 cup sultanas
1/2 cup currants
1/2 cup mixed peel
1-2 cups rum

Place the fruit in a clean tub and pour over the rum. You want enough to cover the fruit but not drown it. Shake daily for at least a week and then use as you wish.

Vegan Chorizo Pasta Sauce (v)

Yes I know this is an oxymoron; but I have such a thing for cured, spicy meats and really really miss them. This is a super speedy after work dinner recipe. Make sure you skin the tomatoes too, even though it's a bit of a faff it's so worth it and makes a much nicer sauce.

For 1-2 people you need:
6-8 plum (or any other) tomatoes, skinned, deseeded and roughly chopped
1 vegan pepperami (Holland and Barrett sell them)
1 onion, chopped
1 tbsp olive oil
1/2 tsp dried oregano
pinch sugar
dash vinegar
salt and pepper
2 cloves garlic, crushed
175-225g pasta, cooked.

Cook the pasta. Meanwhile sautee the onion and pepperami in the oil for about 5 mins. Add everything else and reduce to a thick, pulpy sauce. Drain the pasta and mix in to the sauce. Scoff.

Slow Cooker Mincemeat (v)

I am falling seriously in love with my slow cooker. This recipe is great, very easy and no fuss at all.

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

Place everything into the slow cooker crock and cover with a lid and leave overnight to mingle. The next day, place in a slow cooker on low for 6 hours, stirring after about three to ensure all the suet melts evenly. Leave to cool slightly and then pac into sterilised jars. Use as you wish.

Home Knitted Yogurt

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

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

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

Irish Pie (v)

So called cos it's basically colcannon...

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

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

Child's Hot Toddy

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

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

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

Cauliflower and Broccoli Risotto

This is a variation on the usual risotto bianco.

For 4-6 portions you need:
For 4-6 portions you need:
1 large onion, finely chopped
2 cloves garlic, crushed
50g butter
2 tbsp olive oil plus extra for the squash
250g risotto rice
1 litre veggie stock
125ml white wine
salt and pepper
100g Parmesan, grated
1/2 head cauliflower
1 small head broccoli

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

Risotto Bianco

This is the base to many a delicious risotto.

For 4-6 portions you need:
1 large onion, finely chopped
2 cloves garlic, crushed
50g butter
2 tbsp olive oil plus extra for the squash
250g risotto rice
1 litre veggie stock
125ml white wine
salt and pepper
100g Parmesan, grated

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

Hugh's Pancakes

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

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

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

Cranberry Chutney (v)

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

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

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

Cherry and Almond Mincemeat (v)

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

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

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

Hot Toddy (v)

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

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

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

Vegan Custard (v)

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

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

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

Apple Crumble with Oaty Topping (v)

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

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

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

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

Spinach and Tomato Pasta (v)

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

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

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

Thai Green Curry Noodle Soup (v)

This is a very quick but delicious after work treat.

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

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

Apricot Porridge (v)

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

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

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

Hugh's Ten Minute Cookies

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

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

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

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

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

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

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

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

Cheese and Egg Galette

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

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

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

Speedy Microwave Syrup Sponge Pudding

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

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

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

Slow Cooked Spanish Beans (v)

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

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

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

Caramelised Oranges (v)

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

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

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

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

Orange Cheesecake with Shortbread

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

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

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

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

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

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

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

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

Slow Cooker Pumpkin Soup with Harissa (v)

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

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

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

Chocolate Flapjack

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

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

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

Moroccan Chocolate Pots

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

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

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

Baked Apricots with Almond Ricotta

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

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

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