Jamie's Roasted Cauliflower

 Ingredients

1 whole Cauliflower

Olive oil

Red Wine Vinegar

S&P

1 jar Roasted Peppers 

pack of plain smoked Almonds

2 slices of Bread

2 fat cloves of Garlic

Method

Trim off the outside leaves, leaving the others on. Cut off the outside part of the stem.

Halve cauli and make 3 cm wedges with the stalk holding it all together.

Pour olive oil into a roasting tray, a bit of red wine vinegar, salt and pepper - mix.
(Jamie does it with his hands but I prefer not to!)

Put the wedges in the roasting pan and toss.

Roast for 30 min at 180ºC/356ºF.

Take a jar of roasted peppers and smoked and/or plain almonds. He uses a pack of plain or what seems to be a small plateful of the smoked ones... (whatever)

To thicken the romesco sauce, take two slices of bread and two fat cloves of garlic. Cut garlic in half lengthwise and again through the width and place on top of the bread. Pop the bread into the oven.

Put half the nuts and the jar of peppers into your blender together with 1 1/2 slice of the bread and all the garlic. Add a little bit of salt and pepper, a thimble full of red wine vinegar (about half a tablespoon) and olive oil (pbly a few Tbls). Whizz the whole thing up.

Chop the half of bread and the remaining nuts and chop to make sprinkles.

Pour the sauce onto a platter. 

The cauliflower will be crispy (the leaves burnt around the edges).

Stack the cauliflower on top of the sauce. Sprinkle nuts and bread and enjoy!

see link:

https://www.facebook.com/watch/?extid=CL-UNK-UNK-UNK-IOS_GK0T-GK1C&v=24080963144883556

 

EasyPeasy Carrot and Butternut Squash

INGREDIENTS

 

• 1 Tbl Olive oil
• 2 Onions, diced
• 2 cloves Garlic
• 1/2 tsp dried Chili flakes
• 1 tsp Cumin 
• 1 tsp Garam Masala
• 500g chopped Carrots
• 500 gr Butternut Squash
• 750 ml vegetable stock
• Salt & pepper to taste

METHOD

Now obviously, I didn't follow the recipe exactly and I'm sure you both have your own, but I want to be able to find it again. This is my interpretation.

1. Sweat onions for 5 minutes, add garlic, chili flakes and spices and fry for one more minute.
2. Add b'nut squash, chopped carrots, S&P, stock, and bring to the boil. Then turn right down and simmer for 20 minutes with the lid on until the vegetables are quite soft.
3. Blend soup, taking care as it will be very hot.
4. Add water as necessary and check seasoning
5. I add crumbled Stilton cheese when serving which makes it non-Vegan at this point. But it is very good.
6. According to the recipe: "Serve with homemade bread

Bon Appétit!  

 

Gyoza coconut curry

I made this today and it waa delicious. Gyoza you can buy at the supermarket freezer section (use veg ones). Qua extra veg in the dish I varied the vegetables (bimi) but other than that more or less stuck to the recipe. I also used readymade curry paste which I usually make myself so this way it was actually very quick and easy. 

I also made baked rice and green beans both in the oven to be efficient with the energy and in fact the sauce is delicious with beans!

Recommend. 

https://cookingwithayeh.com/dumpling-bake-viral-one-pan-dumplings/

Harissa lamb, butternut squash and chickpea lasagne

 Harissa lamb, butternut squash and chickpea Lasange

Serves 6
Prepare: 45 Min
Cook: 1hr 45min

 For a vegetarian alternative, leave out the meat - it's just as good. Use all the spices anyway!

Ingredients

1 medium butternut squash      25 gr fresh coriander

1 tsp ground cumin                   400 gr can chickpeas

2 tsp ground ginger                   400 gr chopped tomatoes  

2 tsp ground cinnamon              2 Tbl Rose Harissa paste [I used sambal]

 5 Tbl olive [or other] oil             1 Tbl clear honey 

500 gr lamb mince                     3 lg sprigs mint leaves (finely chopped)             

2 tsp Baharat seasoning*           375g lasagne sheets

1 sm red onion, finely diced

 

Béchamel ingredients

100 gr butter/alternative             Nutmeg, grated [I used ground]

100 gr plain flour                        1/4 tsp (!!!) grd white pepper    [I don't think so]  

1 L milk  [Skimmed works!]        70 gr parmigiano [I prefer grana pedano]

 Method

1. Preheat oven to 230ºC/ 450ºF

2. Scrub the squash (no need to peel it), halve it and de-seed it.Slice into 1cm crescents and spread onto a large baking sheet.Sprinkle over spices and drizzle with 3 Tbl oil. Mix so that everything is glossy, then arrange on a large baking sheet; use a second one rather than letting the pieces overlap. Roast for 30-35 mins until soft, blistering and beginning to char. [I think I personally would grill them.] Remove and generously season with salt flakes [or not].

3. Meanwhile, make the ragu. Add 1 Tbl oil to a large, heavy based saucepan [i.e. a Dutch oven/Le Creuset]. Once hot, add the lamb mince [or not] season generously with salt [or not], and cook for 10 minutes or so until the liquid [i.e. fat] cooks away and the meat is browning. [Or cook the fat out of the meat first so that you can discard it.

4. Stir the baharat seasoning into the lamb, sizzle for a while then push the meat into a pile on one side. Reduce the heat to medium and add onion. Finely chop coriander (optional, of course! Or perhaps use ground coriander...) and add with a generous pinch of [more!!] salt. Soften for three minutes [with cover on pot, which is called "sweating" ] 

5. Combine onions and meat, add chickpeas, chopped tomatoes plus a tomato can of water, the harissa, and honey. Simmer for 30 minutes until most of the liquid has cooked away but the ragu is loose enough to pour. Stir in chopped coriander leaves [or not!] and the mint. Season to taste [with what? more salt??]

6. Whilst the ragu simmers, make the white sauce by melting the butter in a medium-sized pan over a moderate heat. Add the flour and stir for about 2 mins. until "slack" [??] . Add about 100 ml milk and incorporate, adding more milk as you go along.

7. Add a finely grated [or ground] nutmeg, the white pepper, a generous pinch of salt [oh, come on!!] stirring constantly until the sauce thickens and there are no lumps of uncooked flour.

8. To assemble, spread two scant ladles of ragu sauce over the base of a large rectangular ovenproof dish (about 20x30x8 cm/4.5 ltr). Top with a layer of lasagne sheets. Arrange half the squash over them and top with 1/3 of the whilte sauce...  [The rest you can figure out yourself]. Sprinkle parmesan over the top.

9. Preheat the oven to 200ºC/400ºF. Bake 50-60 minutes until bubbling and golden on top and piping hot throughout. [I did it for 30 mins in a fan oven - and it was piping hot.] Leave to cool for 10 mniutes before serving for easier cutting and portioning.

* Baharat Seasoning:

4 parts black pepper; 3 parts ground coriander; 6 parts paprika; 1 part cardamon;
3 parts numeg; 4 parts cumin; 3 parts ground cloves; 3 parts cinnamon.

For Turkish recipes, add mint.

 SUMMER PUDDING - so English, so easy, so lekker!

 

  

 

 

 

 

 

 

Have I posted this before? 

I made it the other day... best one I've ever made!

First I greased the bowl I was using with a bit of butter.

Then, I cut a loaf of bread in lengths instead of in slices so that the top was bigger than a slice would be.

Then I cut a couple of other slices to "paste" along the inside walls of the bowl. Then I filled the holes in with bits of bread: triangles and whatever shape fit.

Okay, so the fruit comes in bags labelled frozen berries. You need to separate the red and black currants because you cook them separately to begin with.

Also, 2 Tbls is not enough juice for a whole summer pudding, so I added a large glug (maybe half a wine glass worth) of Ribena (e.g. Roosvicee) to the cooked fruit. 

Then I separated the cooked fruit from the juice so that I could pour the juice behind the "walls" of the pudding", threw the fruit in,  put the cover on, pressed down and poured reserved juice over the top.

If you run out of juice, use your Riberna/Roosvicee.

Put a saucer over the bowl, weighted down with anything in the fridge, and let it set overnight.

Turn out at the last minute and serve with squirty cream (my favourite) or other cream.

Thai-spiced Fish Stew

 "This is heaven in a bowl and needs no more introduction than that" says Kate Humble.

I think you could use the Vegetarian Butcher's "Cod Almighty" and "Shrimpees" to make it vegan, (or perhaps tofu?) but I'll give the original full recipe below: 

Ingredients (serves 4)

300g firm white fish, cut into chunks

200g raw peeled king prawns [or whatever you have]

Flavourless oil, such as sunflower or rapeseed/"Granola" [for the delicate amongst you]

 2 lemongrass stalks, trimmed and bashed

3cm piece of fresh root ginger, peeled [or not] and grated or finely chopped 

4 garlic cloves, finely sliced [I used a mandolin]

3 spring onions, sliced [into strips]

1 long red chili, sliced

1 Tbl tomato puree

150g cherry tomatoes, halved

160ml coconut cream 

500ml fish or vegetable stock [cube]

1 Tbl fish sauce [oyster sauce e.g.]

1 tsp sugar

1 Tbl tamarind/assem

250g sugar snap peas [or regular, if you don't have them!]

Leaves from a small bunch of Thai basil [ditto]

Sea salt and freshly ground Black pepper

 

Method

1. Put fish and prawns ito a bowl and sprinkle over 1 teaspoon of salt [or do this before chopping them]. Mix well and leave to one side for up to 1 hour [basically whilst you're doing the rest]
   
2. Heat a large saucepan over a medium heat, add a dash of oil and stir the lemongrass, ginger, garlic, two-thirds of the spring onions and the chili over the heat until the garlic turns golden. [This is where I differ. I always sweat my onions before continuing to let them turn golden.] Add the tomato puree and stir for a minute.
3. Tip in the tomatoes, the coconut cream and the stock and mix to combine.
4. Then stir in the fish sauce [or appropriate alternative] sugar and tamarind and bring to a gentle simmer for 10 minutes. Taste and adjut the seasoning, bearing in mind the fish with its salt will be added shortly. More fish sauce will give a saltier flavour, extra tamarind will increase the sour.
5. Add the fish, prawns and sugar snap peas and mix through. Simmer gently for a further 3-4 minutes, or unti lthe fish is only just cooked through.
   
6. Remove the lemongrass stalks and discard. Serve in bowls, scattered with basil and spring onions.

This is really easy and very delicious!

Spanakopitatin

 This "upside down spanakopita" is really good because the filo is baked on top and then flipped to become the bottom, which makes for a really crispy crunchy result. Apparently it is an Armenian variety of spanakopita but I haven't verified whether that is actually true. Either way, we all loved it as an alternative of our trusty version. The recipe on Instagram didn't quite match the video so I adapted it, below. 

1 packet filo pastry 

Olive oil

Salt & pepper

2 shallots, sliced in half rings or green onions sliced

Lemon zest 

Red chili flakes

300gr feta cheese or vegan alternative 

300g fresh spinach (I actually used 400g plus some sliced mushrooms)

2 large eggs beaten or vegan alternative 

100gr hard cheese, grated (parmesan or kefalotyri (?)

50g melted butter or vegan alternative 

Fresh dill & mint, chopped

Baking paper 

Line a large baking tray with a sheet of baking paper. Drizzle over olive oil, sprinkle salt & peper, followed by a sprinkling of chopped dill & mint. Crumble over a little bit of feta, scatter the onions over the tray. 

In a bowl beat the eggs, crumble in remaining feta, add grated cheese and herbs. Add lemon zest and red chili flakes. Mix well. 

Lay 1/3 of the spinach on the tray in a sturdy pile in the middle with a generous border. Spoon over half the cheese mixture, then another layer of spinach, the other half of the cheese, then the last of the spinach. Gentle push it down and into shape. 

Melt butter, add 2 tbsp olive oil, mix. Open filo pastry and brush top sheet with the olive oil mixture, lay it face down on the spinach. Continue like this until you have used up all the filo, covering the spinach well and brushing the top layer with olive oil mixture. Squish the filo pastry to ensure all sides of spinach are covered, if it breaks a bit that is fine. Stab the top 3-4 times to let air out. 

Bake for approx 35 minutes at 180-200 degrees (start at 200, turn down a bit after 20 mins) until dark golden. Take out of oven, let cool for approx 5 mins, then lay another sheet of parchment paper over the top plus another baking tray or a cutting board and flip carefully! Cut into triangles and serve. 

Slightly adapted from @dominthekitchen (Instagram)

Mariëtte's cauliflower canelini bean mash

 Mariëtte made this in Sweden based on a recipe from her local supermarket, the ICA. I made it today again and it is really tasty and very nutritious. My browser translated it by to Dutch automatically but if yours doesn't then the Swedish is not too hard to understand the recipe anyway. 

https://www.ica.se/recept/?recipeid=727640

The humble leek

This was so good! Simple and super easy. Eat with for instance some baked potatoes and maybe a tomato salad, cucumber salad or lettuce, dressed only with good olive oil, salt and pepper. From NRC, Janneke Kookt. 

Voor 4 personen:

8 dunne of 4 niet al te dikke preien; 1 ei; 1 sjalot (25 g schoon gewicht), gesnipperd; 2 goeie el (50 g) dijonmosterd; 2 el rodewijnazijn; 100 ml extra vierge olijfolie; 1 el fijngehakte bieslook of peterselie

Snijd een stuk van het groene deel van de prei af (gebruik dit voor een bouillon), maar laat ook een stukje zitten. Snijd dit groene stukje, van bovenaf, kruislings in tot aan het witte deel. Spoel de prei goed schoon onder de kraan. Breng een grote pan met water aan de kook. Voeg een ruime hoeveelheid zout toe – denk aan 10 gram per liter water – en dompel de preien erin onder. Geen zorgen als dat niet meteen lukt omdat de preien te lang zijn. Ze worden na een paar minuten zachter en dan lukt het meestal wel. Kook de preien tot ze helemaal gaar zijn.

Kook het ei in 8 minuten hard. (Dit gaat overigens prima in de pan met prei.) Laat het schrikken, pel het, halveer het en wip de dooier eruit. Hak het eiwit fijn en houd het apart. Doe hetzelfde met de eidooier. (Nb. you can easily skip this part and then it is vegan :))

Doe voor de dressing de sjalot, mosterd, azijn, olijfolie en een snuf zout en versgemalen peper in een mengbeker. Zet de staafmixer erin en pureer tot een dikke, lobbige dressing.

Laat de preien goed uitlekken. Leg ze op een schaal en schenk er een royale hoeveelheid (maar niet per se alle) dressing over. Bestrooi met het gehakte eiwit, de dooier en de bieslook of peterselie. Serveer warm.

Peach cake (vegan)

 https://twomarketgirls.com/vegan-almond-peach-cake/ this is an awesome cake recipe, even if you don't like tahini (you don't taste it as). Relatively healthy and very tasty. 

Vegan healthier (and tastier) carbonara

Carbonara is cheese, bacon, eggs - about as far away from vegan as you can get. This is a healthier and vegan option from bbc good foods with plenty of vegetables and actually better than the original. 

250 grams of (whole-wheat) pasta is ample for 4 people. Creamy taste thanks to raw cashew-based sauce and grated zucchini to complement the pasta. I did add vegan bacon strips which I felt completed the carbonara experience. 

https://www.bbcgoodfood.com/recipes/vegan-carbonara#commentsFeed 

Great vegan alternatives: pancakes and Ottolenghi cauliflower cake

I made the pancakes for breakfast and the cauliflower for dinner. Not that you think I'd combine these as a meal! Just as a post. 

First, vegan pancakes, not difficult but a good recipe is hard to come by so for archival purposes here we go: https://www.ambitiouskitchen.com/fluffy-vegan-pancakes/ I skipped the almond extract because I don't have any and did half-half on white & whole wheat flour for a more nutritious result. 

Second, Ottolenghi's delicious cauliflower cake, which calls for a ton of eggs. Eggs being a horrible industry, better to seek alternatives and here it is: http://thesashadiaries.com/2018/04/03/vegan-cauliflower-cake-ottolenghi-inspired/ I added flaxegg because I didn't have enough gram flour but probably a good idea anyway (2 tbsp of broken flaxseed plus same water).  let sit for a bit before adding, same effect as eggs). 

Both recipes easy and probably have all ingredients in the house at any time. 

Pasta with sprouts. What??

Yes, pasta with sprouts. There are many recipes out there (perhaps surprisingly) but this one is the one you should go for as it is super easy and tasty. I am posting it here because I made it recently and then spent ages trying to find exactly this recipe back again. 

Substitute cream with oatly haver cuisine or whatever that is called in your country. And unlike the title of this blog, no it is not a dessert. Or perhaps it could be 🤷🏻‍♀️

https://veggiedesserts.com/brussels-sprout-pasta/

Spice-crusted aubergines & peppers with pilaf

 

 

Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal. 

The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).

Ingredients

• 2 large aubergines, halved
• 2 tbsp extra virgin olive oil
• 2 red peppers, quartered
• 2 tsp ground cinnamon
• 2 tsp chilli flakes
• 2 tsp za'atar
• 4 tbsp pomegranate molasses
• 140g puy lentils
• 140g basmati rice
• seeds from 1 pomegranate [didn't have in the house]
  
• small pack flat-leaf parsley, roughly chopped [didn't have in the house]
  
• Greek or coconut yogurt, to serve [did have. didn't need it]
  

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.

• STEP 2

  Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

• STEP 3

  Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

 

Alison sent this to me. Not mind-blowing but it mentioned that it's a good recipe for it your avocados are too ripe!

Sounds interesting enough to give a go. Takes about 30 seconds to make.

Oh yes, "rotini pasta" is, as I suspected, fusilli. Why don't they just say so??

COCONUT POACHED FISH

 This recipe is from a website called HoneyKitchen, but in order to see it, 

you have to accept all cookies, which I always refuse.

This is a very easy and fast recipe but tastes lovely!

INGREDIENTS:

1 can 400ml coconut cream

1 T fish sauce

1T brown sugar

2 tsp (!) sambal oelek

1 (!) clove garlic

4 fish fllets (I used half the coconut cream with the same amount of ingredients for two fillets )

1 cup spinach leaves

Boiled rice and chopped Spring onions to garnish

 

1. Bring first 6 ingredients to the boil
2. Add fish and simmer gently for 8-10 minutes ('til fish flakes easily)
3. Place fish on your beds of rice
4. Stir spinach through poaching liquid and simmer for 1 min
5. Drizzle fish with poaching liquid 
6. Top with inividual spinach leaves, spring onions and slices of chili (as desired) to serve.

Bon appétit!

Southwest Quinoa Skillet

 

From "Ready Set Eat" [readyseteat.com]

INGREDIENTS

1 Tbl olive oil [I used rapeseed]

1/2 cup chopped onion

1 cup corn kernels (fresh or frozen)

1 Tbl chopped garlic [I used more]

1 cup white quinoa, uncooked

1 can Ro*Tel® [?] diced tomatoes and green chilies, undrained [I used tinned chopped toms and a chili pepper]

1 cup water [I added more when cooking]

1 can Rosarita ® whole black beans, drained and rinsed [I omitted]

1 tsp chili powder [and the rest!]

1 tsp ground cumin [I prefer the seeds, which I fry]

1 tsp Mexican [?] oregano

1/4 tsp salt [and the rest]

1/8 tsp ground black pepper [ditto]

2 Tbls lime juice

1/2 Lg avocado [omitted because it wasn't ripe - or necessary]

2 Tbl chopped fresh cilantro [from the freezer; I suppose you can omit it!]

DIRECTIONS

Heat oil in large skillet over medium het. Add onion and corn until onion is soft and corn is lightly browned, about 5-7 mins.

Add garic and cook, stirring frequently until fragrant, abt 1 min.

Stir in quinoa, tomatoes, water, beans, chili powder, cumin, oregano, S&P. Bring to a boil then simmer, covered, for about 20 mins until quinoa is cooked through.

Stir in lime juice and serve [if desired] with avocado and cilantro.

I served this alongside some grilled salmon and it was very nice indeed. 

Recommended!

Delicious authentic veg pulao

 I made this (sort of) last week, it tasted so authentic so here is what I think is the right link so I can find it again. I can't quite remember which veg I used other than edamame and carrots but you can use anything really. I used dried mint which was fine as I was out of fresh. I also put the star anis, cardamom and cloves in a tea egg to avoid it ending up on your plate. 

https://www.indianhealthyrecipes.com/pulao-recipe-veg-pulao-recipe/#Recipe_card 

My favorite pumpkin muffins

 

1 1/2 cups all-purpose flour

2 tsp baking powder

3/4 tsp salt

2 1/4 tsp pumpkin spice mix OR 1 1/2 cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger

1/2 tsp cardamom

3/4 cup brown sugar

1/2 cup  white sugar

1/2 cup vegetable oil (or 1/4 cup apple sauce + 1/4 cup oil)

1 cup pumpkin - fresh or canned

2 eggs

1/4 cup apple juice or water

1. Preheat oven to 350 degrees (or 325 degrees convection bake). Line 2 cupcake/muffin pans with paper or silicon liners.

2. In a large mixing bowl, whisk together flour, baking powder, salt, spices. Make a small well in center.

3. In a separate bowl, whisk together brown sugar, white sugar, oil, pumpkin, eggs, apple juice until blended.

4. Pour wet mixture into dry ingredients and fold gently with spatula until just combined.

5. Spoon into baking cups 3/4 full (this made 20 leaving 2 center ones empty). To make them extra special and a little extra crunch, sprinkle a bit of pearled sugar on each one.

6. Bake in preheated oven until just baked (check with toothpick), checking after 25 minutes.

7. Set out to cool in pan for several minutes then on a wire rack if you can wait. They are very good warm from the oven.  Stores a few days in airtight container.

The Better than Store Bought Hummus

 

from the "Inspired Taste" website. I kow you know how to make hummus so this is mainly so that I can find it again, as I loved it.

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice or 1 large lemon

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin [seeds work ok too]

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water or aquafaba

Dash ground paprika or sumac, for serving. [Sumac was nice, the tiniest bit!]

Directions

"In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week."

[Note: after making the hummus, the taste improves if you put it in the fridge for a while.]