24 hour pizza dough (v)

I’ve long read about slow proving of dough – where you leave it to rise slowly in a cool environment – but until now I’d never done it. However the imminent expiry of a pack of quorn pepperoni inspired me to try it out. I mean, how else would I have been able to put home made pizza on the table by 6pm when I don’t get home from work until 5.15pm?! The dough was a triumph. Chewy and tasty and easy to work with. I’ll definitely be doing this again.

The dough recipe below makes a LOT of pizza but as I planned to eat it up over the next few days for lunch this wasn’t an issue. If you don’t want to feed the 5000, or be eating it for days afterwards, either freeze the dough you don’t use or make a half recipe.  

For 4-5 pizzas you need

1kg plain flour (don’t worry about it being strong or 00 or whatever, bog standard plain flour is just fine)

14g dried yeast, the sort you don’t need to reactivate in water first

1 tsp salt

1 tbsp sugar

600 ml water

4 tbsp olive oil

Place everything into the mixing bowl of a food mixer with a dough hook and leave the machine to knead for about 10 mins or until the dough has become elastic and pliable. Alternatively work out your frustrations by mixing by hand.

Turn the dough into an oiled bowl (I just use the kenwood bowl to save on washing up!) and cover with oiled cling film. Leave in the fridge for 12-48 hours until you need to use it. When you’re ready to use it, knock back gently and then cut off and shape the dough you need. If you want to freeze the dough, cut into portions and wrap and freeze. Leave to defrost thoroughly before using.

Shape into pizzas and top with whatever you fancy. Bake in a hot oven for 20 mins or so until risen, crispy and delicious.

'Chicken' Noodle Soup (v)

An unbelievably quick and easy recipe, perfect for warming and cheering you up after a long working day.

For 3-4 people you need

3 nests noodles (egg if not vegan, rice or soba otherwise)

Veggies of your choice: I usually use 1-2 carrots, thinly sliced, ½ cup frozen peas, ½ cup frozen sweetcorn, chinese leaf shredded

1 onion, sliced

3-4 cloves garlic, sliced

2 inch piece of ginger, finely grated

Fresh coriander, roughly chopped

50ml soya sauce

1.5 litres veggie stock

Either some quorn chicken chunks, tofu cubes, marinated tofu strips etc

To serve: hot chili sauce (Econa is my fave!); sesame oil, soya sauce

Place everything in a large pan and cover with the stock. Bring to the boil and simmer for 3-4 mins until the protein element is hot, the noodles are cooked and the veggies are al dente. Serve topped with the chilli sauce, chili flakes, chopped coriander and anything else you fancy J

Vegetable Paella with Spicy Tomato Sauce (v)

I'm not sure this is authentically paella because it uses easy cook short grain rice. But it's easy and quick to make and is the first recipe/rice combo I have found that actually works without producing a claggy sticky mess or under cooked rice. It's also vegan and a brilliant way to boost your veg intake. It's based on a Rose Elliott recipe for Red Beans with Brown Rice and Vegetables in her fabulous New Complete Vegetarian Cookbook (p246).

For 4 portions you need
Paella
2 onions, chopped
4 tbsp olive oil
350g easy cook short grain rice
1 tsp tumeric
850ml veg stock
salt and pepper
A mix of vegetables e.g. we used 1 large carrot, diced, 2 sticks celery, sliced, and a pack of stir fry tenderstem broccoli, baby sweet corn, mange tout and pak choi.
1 can drained kidney beans

Spicy Tomato Sauce
1 can tomatoes
1 clove garlic
1 tsp sugar
1 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper
1 tsp dried chilli flakes

Start by sauteeing the onion, carrots and celery in the oil, covered. I like to use a large lidded non stick frying pan for this recipe.

After about 10 mins add the rice and garlic and stir well. Add the stock and beans and bring to the boil. Cover with a lid and leave to simmer for 10 mins. Stir then add the broccoli and corn and cover again for a further 5 mins. Check the rice is done and if it is, add the remaining veg and take off the heat and leave covered to steam for a final 5 mins.

For the sauce put everything in a pan and bring to the boil. Reduce the heat and simmer for 5 mins. Puree in the pan with a stick blender and leave to one side.

Serve the finished rice with the tomato sauce. Leftovers are delicious cold or used as a stuffing for peppers etc.

Tropical Fruit with Butterscotch Sauce

Who says that eating fruit has to be puritanical all the time ;-) This simple butterscotch sauce is great for dipping your fruit in when you’re fed up with being a saint all the time.

For 4 portions you need

50g butter

75g soft brown sugar

100ml double cream

Tropical fruit of your choice, we used mango, papaya and pineapple.

Put the butter, sugar and cream in a pan and heat gently until the butter has melted. Allow to boil gently to reduce slightly, but take care not to let the sauce catch or burn. Serve on the side as a dipping sauce or just tip the whole lot over your bowl and enjoy J

Vegetable Chow Mein

This is a cheat recipe really seeing as it uses ready made sauce and pre-cooked noodles. But we all need a 5 min dinner some nights of the week don't we..

For 3-4 portions you need
1/2 pack quorn chicken style chunks
2 packs ready cooked egg noodles
1 pack stir fry veg
2 packs plum sauce or any other chinese style sauce
1 onion
1 tbsp vegetable oil

Yes, this really does involve you having to prepare an onion to begin with. Sorry.

Slice the onion and add to the wok with any harder veggies e.g. broccoli or carrot. Stir fry for 2-3 mins and then add the quorn chunks and the rest of the veggies. Stir fry for a minute then add the noodles and the sauce. Cover with a lid and toss about to ensure everything gets covered in the sauce. Tada, serve and scoff. A speedy and filling but good for you supper.

Double Bean Burgers with Mango Chilli Salsa (v)

I really fancied a bean burger for dinner last night. Not like the horrid mushy ones you get in Burger King, but a nice, solid and healthy treat with a zingy salsa on the side. The recipe I came up with was inspired by this Jamie Oliver one. It's a doddle to make with a food processor and we managed to get sat down and eating within 30 mins, a win for a working week day eve.

For 4-6 burgers you need
1 can drained black eyed beans
1 can drained chickpeas (tbh you can use whatever beans or lentils you have to hand)
1 onion
1 tsp each ground cumin, coriander, oregano
1/2 tsp chilli flakes
salt and pepper
about 1/2 cup fresh breadcrumbs (I always keep some in the freezer from the scrag ends of bread we haven't eaten)
1 egg or 1/4 cup water with 2 tbsp veg oil if you're vegan
Large handful of fresh coriander
Zest of a lemon
Oil for shallow frying
Barms for eating the burgers in and whatever condiments you fancy (ketchup, mustard, mayo etc)

Mango Chilli Salsa
1 ripe mango, diced
1 thai chilli finely sliced
2 tbsp each fresh mint and coriander, roughly chopped
Juice of a lemon
4 spring onions, finely sliced

Put everything apart from the breadcrumbs into a food processor and blitz until half pureed and half chunky. Tip into a bowl and mix in the breadcrumbs. You should have a mix that is able to be formed into burgers. if it's too wet add a little flour. If it's too dry add a little water. Form into 4-6 patties and leave in the fridge to chill for 5 mins.

Make the salsa by mixing everything together.

When you're ready to cook the burgers, put a little oil into a pan and then fry the burgers on a medium heat for 10 mins on each side until nicely browned. Serve in a barm with some home made sweet potato wedges and the mango chilli salsa.

Apple Crumble Cake

There's no photo for this as [1] it was New Years Eve and I was drinking so forgot and [2] it all went so quickly I didn't get a chance! Suffice to say it was a delicious addition to the shared table of food and would be equally yummy cold or warm with custard or ice cream.

For 8-10 slices you need
Crumble topping
115g self-raising flour
1 tsp each freshly ground nutmeg, ground cinnamon
1/2 tsp ground cloves and ground mace
85g butter
85g caster sugar.

Cake
450g cooking apples peeled, cored and thinly sliced
175g self-raising flour,
1 tsp baking powder,
1 tsp each freshly ground nutmeg, ground cinnamon
1/2 tsp ground cloves and ground mace
115g vitalite,
115g caster sugar
2 eggs

Rub the butter into the flour and then add the spices and sugar and set to one side for the crumble topping.

Beat the vitalite with the sugar and gradually add the eggs and flour, baking powder and spices.

Pour the cake batter into a lined tin and then top with the apple slices. Sprinkle over the crumble and then bake at 175 degrees for 40-50 mins until risen, golden brown and the cake is thoroughly cooked. Leave to cool in the tin then cut into slices and scoff.

Ginger Mirin Tofu (v)

I know I know, new year new food and all that? This isn't that healthy cos it's deep fried but oh my, it's delicious and the perfect antidote to all the rich Christmas food. Well it is for us anyway!

For 4 portions you need
1 pack firm tofu
2-3 tbsp cornflour
60ml light soya sauce
60ml mirin
2cm piece of ginger, finely grated
oil for deep frying

Cut the tofu into bite sized cubes and toss to coat in the cornflour. As it cooks, this gives a delicious light crispy coating to the tofu.

Heat the oil until hot and then fry the coated tofu in batches until crispy and light brown.

Place the soya sauce, mirin and ginger in a bowl. Drain the cooked tofu straight into the bowl and allow it to cool slightly and soak up the flavour. Serve with wilted garlic greens and plain rice for a nutritious meal you can feel smug about all day.

Salted Caramel Tarts

My boyfriend's mother requested these after I'd made millionaires shortbread. It's a simple caramel that is poured into a pre made sweet shortcrust tartlet and then devoured. Highly calorific but utterly delicious.

For 16 individual tartlets or one big one you need
1 tin condensed milk
200g butter
4 tbsp golden syrup
1-2 tsp salt flakes depending on taste
2 packs pre made sweet shortcrust pastry tartlets (I used Morrisons which were yummy).

Place the ingredients, minus the tart cases, in a non stick heavy based pan and heat gently. The key to the caramel is patience. Keeping the heat low to medium, and stirring constantly, heat it gently until all the butter is melted. Continue to stir and heat until it comes to the boil and then still stirring keep going until it's thickened and turned a dark golden brown colour. This takes about 15-20 mins in total. Beat in the salt flakes and then carefully pour into the tart cases and leave to set.

Quorn and Lentil 'Beef' in Ale Stew

Autumn is for eating hearty stews that warm you to the cockles of yer tum. And one of the things I miss most about not eating meat is a rich, warming beefy stew that's been cooked for hours and hours. But despair not, if, like me, you're a bad meat craving veggie, this stew will satisfy the most beefy of cravings and leave you with a warming internal hug. The dumplings are the crowning glory for warm doughy loveliness and soak up the yummy juices as it all cooks away. Simple and quick to prepare, it's also ready in less than an hour.

For 4-6 portions you need
For the stew
1 pack quorn steak strips
1/2 cup brown lentils
1 bottle good stout (about 500ml)
500ml veg stock
1 onion chopped
2 field mushrooms, diced
2 tbsp tomato ketchup
salt and pepper
1 tbsp oil
3-4 carrots, cut into large chunks

For the dumplings
100g self raising flour
50g veg suet
1 tsp dried mixed herbs
cold water to mix

Begin by frying the onions, carrots and mushrooms in the oil for about 10 mins until the onions are softened and the juices have run from the mushrooms.

Add the lentils, quorn, beer and stock and bring to the boil. Season and add the ketchup. Cook for about 20 mins until the lentils are cooked.

Mix the dumpling ingredients together and form into 8 balls. Place on top of the bubbling stew mixture and cook for 20 mins. Serve with mash and curl up in front of the fire!

Chocolate Cointreau Torte aka orgasm on a plate

This is the recipe you need to make when you want something simple to make but drop dead gorgeous in yer mouth. It's ridiculously simple to make but it tastes amazing. It's based on St Delia's Chocolate truffle torte.

For 10-12 portions you need
300g plain chocolate
150g milk chocolate
600ml double cream
75ml liquid glucose
75ml cointreau
100g amaretti biscuits, crushed

Begin by melting the chocolates and glucose together in a bain marie. Leave to cool for 5 mins.

Whip the cream to floppy, no more. If you go to soft peaks the torte will be too difficult to mix and loose the wonderfully soft texture you want.

Line a 23cm springform tin with baking paper and oil the base and sides. Sprinkle over the biscuit crumbs.

Once the cream is whipped, mix half of it into the chocolate, then mix in the rest of the cream. Mix thoroughly then scrape into the tin. Cover and chill for at least 2-3 hours. Best served with fresh fruit or lashings and lashings of single cream.

"Millie's" Cookies (soft squidgy cookies)

These cookies are ridiculously easy to make but they taste AMAZING. You can alter the additions with whatever you fancy or have to hand. I am in use up my store cupboards before we move mode at the moment so we had macadamia nut, cranberries and white chocolate and plain chocolate chip for the boy who refused the extra addition of ginger or apricots, boo.

The recipe is adapted from this one.

For about 36 cookies you need
250g butter, softened
250g caster sugar
200g soft light brown sugar
2 tsp vanilla bean paste
450g self raising flour
2 eggs

For the macadamia, cranberry and white chocolate cookies you also need
75g chopped macadamia nuts
75g dried cranberries
100g white chocolate chunks

For the plain chocolate chip cookies you also need
100g plain chocolate chips

Begin by creaming the butter and sugars in a free standing mixer for 3-4 mins until light and fluffy. Add the vanilla and eggs and mix thoroughly. Add the flour and mix well.

If you're making just one sort of cookie then add your chosen additions to the dough and work in thoroughly. If, like me, you wanted to do more than one sort simply halve the dough and add your ingredients to each bowl, mixing well.

Onto lined baking sheets, place spoonfuls of the dough, well spaced apart. You don't need to squish them down as they'll do this naturally as they cook.

Bake at 175 degrees for 10 mins until they are starting to go a light brown colour. Leave to cool for 2-3 mins on the tray before attempting to remove as they will be VERY soft. Leave to cool for a further 5 mins or so then try not to eat an entire batch in one afternoon. They freeze well and retain their chewiness upon defrosting. Nomtastic.

Salted Caramel Shortbread Slice aka Millionaire's Shortbread

This is to die for. Literally. Scroll down the list of ingredients and you'll see why. But don't let that put you off. In the immortal words of Masterchef's Greg Wallace it's got the perfect buttery, biscuity base topped with oozing salted caramel and then a thick layer of slightly bitter chocolate. An orgasm on a plate if you will. What's not to like... Adapted from Nigella's Roxanne's Millionaires Shortbread in Domestic Goddess.

For 24 pieces you need
225g plain flour
75g fairtrade caster sugar
375g unsalted butter
397g can sweetened condensed milk
4 tablespoons golden syrup
250g fairtrade plain chocolate
2 tsp salt, preferably something flaky like Maldon

Begin by making the shortbread. Place the flour, sugar and 175g of butter in a food processor and blitz till it turns into sandy rubble. If you don't have a food processor you can do this by hand by rubbing the fat into the flour and sugar.

Tip the sandy mixture into a lined 23x23cm tin and press down. Bake in a 160 degree oven for 35-40 mins. You want a crisp, golden brown bottom so take care not to have the oven too hot or it will brown before it cooks through.

Meanwhile make the salted caramel by placing the remaining 200g butter into a pan with the condensed milk and golden syrup. I learnt previously when I made this that using a cheap pan separates the butter fat out and splits the caramel. This is NOT a good thing. I managed to resolve it by beating the caramel in the pan submerged in a washing up bowl of cold water but it's tricky so I recommend using a pan with a deep a base as possible (a Le Creuset is brilliant but admittedly perhaps too middle class for this...). Anyways. Melt the butter into the condensed milk and syrup and then bring to the boil stirring constantly until it's thickened and a light golden brown in colour. This will take about 20-25 minutes and can't be rushed. To ensure you don't let it catch you need to take it slow and steady, stirring all the time. Beat in 1 tsp of the salt and leave to cool.

The shortbread should be baked by now, and if it is, remove from the oven and leave to cool for 15-20 mins before pouring the likewise cooled caramel over the top. Tilt the tin to coat the base properly then sprinkle over the remaining 1 tsp of salt. Leave to cool while you melt the chocolate.

Melt the chocolate in a bain marie/bowl over a pan of water. I like to use 75% plain and 25% milk chocolate on mine, but do as you wish. Once the chocolate has melted, pour over the caramel, again ensuring it's covered properly and leave until fully set. This means overnight unless you cheat like me and put it in the fridge.

Cut into squares and scoff. Yum. Yum. Yum.

Home Grown Roasted Rhubarb with Ice Cream

The rhubarb season has begun and the crown I planted 18 months ago is seriously bearing fruit! So we had it very simply roasted last night for pudding, served with some good quality ice cream. Simplicity at its best.

For 2 people you need
3-4 sticks rhubarb, washed and cut into 1 inch lengths
2-3 tbsp caster sugar
2 tbs water
Ice cream to serve

Place the rhubarb, sugar and water in a roasting dish and cook in a hot oven for 20 mins until the rhubarb is soft and starting to caramelise and there is a syrupy sauce forming from the sugary juices. Serve warm with ice cream. Yummy.

Moroccan Spiced Foccacia (v)

This was made to go with the Roasted Veg soup we had earlier in the week. Using my food mixer I was able to get all the dough mixing done in 10 mins, so it was very low labour for a week day night.

For one large foccacia you need
350g plain flour
1/2 tsp salt
2 tsp easy blend yeast
2 tbsp olive oil
210ml warm water

Olive oil , sea salt and moroccan spices for the top.

Place the dough ingredients into a food mixer and using the dough hook mix slowly until it comes together. Knead for about 10 mins until the dough is light and springy. Cover with a cloth and leave to rise for about an hour in a warm place (use a bowl of warm water if you're in a hurry, it cuts the proving time to about 45 mins).

Once the dough has risen, turn out and place on an oiled baking sheet. Stretch to fit the sheet and then prod holes with your fingers into the top. Drizzle with oil and sprinkle with spices. If you have time leave it for a further 20 mins to rise again but if you haven't bake in a hot oven for 20-30 mins until risen and light and airy.

Roasted Asparagus, Halloumi and Potatoes

It's finally the UK asparagus season again, hooray! I love asparagus, and particularly like it roasted. This recipe is an adaptation of one in Three Good Things by the Whipping Tool.

For 2 portions you need
1 bunch asparagus
2-3 potatoes, cut into bite sized chunks
4 garlic cloves, left whole and unpeeled
1 pack haloumi, cut into large chunks
2 large handfuls of sprouting broccoli
Juice 1 lemon
1 thai chilli, sliced
olive oil
Salt and pepper

Begin by tossing the cubed potato in oil with salt and pepper. Bash the whole garlic cloves and place with the potatoes on a roasting tin. Place in a hot oven and roast for 30 mins until the potatoes start to brown.

Snap the asparagus off at their woody bases and cut into inch long sections. Trim the broccoli and cut into similar size lengths to the asparagus.

Once the potatoes have had their 30 mins and are browning, add the veggies and cheese to the tray and roast for a further 10-15 mins until the cheese is browned and the veggies are cooked.

Toss in a bowl with the chilli and lemon juice and then scoff like no tomorrow. It's very good cold the next day too, assuming there is any left!

Roasted Moroccan Vegetable Soup with Toasted Pine Nuts (v)

I had a glut of veggies that needed to be used so roasted a whole big batch of them and turned half into this soup and the other half into a yummy lunch of roasted veggies, cous cous and spinach. The soup is beyond easy to make but tastes like you've slaved over it for hours!

For 4 portions you need
1 sweet potato
2 beetroot
2 onions
2 parsnips
4 carrots
2 courgettes
1.5 litres of veg stock
Handful roughly chopped coriander
2 tbsp pine nuts, toasted
2 tbsp olive oil
1 tbsp each of baharat, ras el halour and berber spice mixes (or whatever moroccan spices you fancy)
salt and pepper
1 tin drained cannelini beans
150g spinach, washed

Begin by chopping sweet potato, carrot, onion and parsnips into small chunks. Toss in the oil and spices and roast in a hot oven for 20-30 mins until tender and starting to catch a little.

Prepare the beetroot and courgette in the same way and roast on a separate tin.

Once the tray with the root veg has done, place the roasted veggies in a pan and cover with the stock. Bring to the boil and simmer for 2-3 mins.

Add the spinach to the pan and blitz to a puree. Return to the pan and add the beans. Heat through.

Serve in warmed bowls topped with a couple of spoonfuls of the roasted beetroot and courgette, pine nuts and coriander. Serve with copious bread.

Kale Chips (v)

The God of dishes made from greens. This is a dish that sounds weird but tastes amazing. I don't know what alchemy occurs but I like that it does.

All you need are washed kale, olive oil and salt. Yep. That's It. And children of all ages and sizes and sensibilities will eat this. Even my son who does not like kale. At All. But he loves it as crisps...

Pick the kale off the stalk. It should come off in bite sized pieces but if it doesn't, tear it into such. Place in a bowl and drizzle over 1/2 tbsp olive oil and a pinch of salt. I am a purist here and insist you use proper maldon salt. Toss together and then spread onto a large baking sheet. You want it in a single layer or it won't work properly.

Place in a hot (200 degree) oven for 10-15 mins. You want some of the kale bright green and other bits turning brown and translucent.

Decant into a serving bowl and HIDE at least half of it. Trust me. It tastes so good that you'll want to eat more than you should in one sitting. This will lead to kale loathing, and other possible and less desirable side effects.

Delicious as a healthy snack, it's also yummy with mashed potatoes and fried eggs. And chilli sauce.

Thai Style Courgette Fritters with Spicy Peanut Sauce and Beetroot and Carrot Salad

I've been meaning to blog this for ages as someone asked for the recipe (sorry!) but just hadn't got round to it... Well better late then never eh ;-) You can make this dish as spicy or not as you wish. I like mine ferociously hot.

For 4 people you need
Fritters
1 large courgette, grated coarsely
1 large carrot, grated coarsely
1 large onion, likewise grated
2 tbsp red curry paste
1 egg
1/2 cup plain flour (about 100-150g)
vegetable oil for shallow frying

Sauce
4 tbsp crunch peanut butter
1 can coconut milk
2 tbsp red curry paste
2 cloves garlic, crushed
2-6 red chillies, sliced

Salad
2 beetroot, peeled and grated
1 carrot, peeled and grated
1 onion, finely sliced
Juice of 1 lemon
4 thai chillies, finely sliced
2 tbsp fish sauce or mushroom soy sauce if you're veggie
2 tbsp soya sauce
2/3 bunch fresh coriander, roughly chopped

Plain boiled jasmine rice, Raw peanuts, lightly pan roasted and fresh coriander to serve.

Begin by making the salad. Using a food processor if you have one, grate everything and place in a bowl with the dressing ingredients. Mix thoroughly and leave to one side while you prepare everything else.

Make the sauce by placing everything in a pan and bringing to a gentle simmer. Cook for 2-3 mins then leave to one side.

Make the fritters by mixing everything together in a bowl. Heat about 1cm of oil in a large frying pan and fry spoonfuls of the mix for 3-4 mins on each side until lightly browned and cooked through. Drain on kitchen paper.

Serve garnished with peanuts and coriander and with plenty of plain rice to cool your mouth down on!

Cinnamon and Nutmeg Apple Breadcrumb Pudding

A brilliant way to use up stale bread and dodgy apples by turning them into a nourishing and comforting pudding. This is based on a recipe in River Cottage Everyday.

For 4-6 portions you need
50g butter
6 dessert apples, peeled, cored and cut into wedges
100g caster sugar
175g freshly soft breadcrumbs
4 eggs
400ml milk
Nutmeg, vanilla paste and ground cinnamon

Heat the milk to boiling point. Meanwhile mix the eggs, nutmeg, cinnamon and vanilla (1tsp of each) and 75g of the sugar in a bowl. Once the milk is hot, slowly pour into the egg mixture, whisking all the time, to make a thin custard. Add the breadcrumbs to the mix and set aside to steep.

Heat the butter in a pan and add the apple wedges and remaining sugar. Continue cooking until the apples are glazed.

Pour into a baking dish in a single layer:

Cover with the eggy, milky breadcrumb mixture:

And bake in a hot oven for 30 mins until it's set but still slightly wobbly in the middle. Serve hot, warm or cold and with or without a bug fat dollop of jam. Lovely and comforting.