26 September 2012

Autumn baked apples with pecan and dried fruit stuffing

It is that time of year again. It is getting cold, wet and blustery outside, Autumn is now in full swing. The rain was so heavy this evening that my bicycle brakes failed on me as I was hurtling down a hill, narrowly missing a head on collision with an oncoming bus. Thankfully I weaved onto the path just in time, but it put the s**ts up me enough to think it may be time to buy that new bike I've been banging on about for an eternity. But anyway, enough about my near-death experiences, Autumn is a time of soft fruits, golden trees, soft light and harvest moons. I do love this time of year.

This is a proper Autumnal recipe. Hot, soft baked apples with nuts and dried fruit and a big dollop of hot custard. I imagine Greek yogurt would go well with this too, or good quality ice cream. This recipe wasn't spiced, however to make this an even more special seasonal dish, adding any or all of the traditional Christmas spices* could set this recipe alight.

This is my Mum's recipes. She doesn't remember where she got it from, so all measurements are estimated (as with all my recipes.. sorry, it runs in the family). It is really easy, and you can use whatever you have in the cupboards. It is highly adaptable. The recipe can easily be doubled, tripled, quadrupled, whatever you like. A great, easy, healthy dessert.

Autumn baked apples with pecan and dried fruit stuffing 

 Serves 3 (can easily be doubled)
3 large eating apples
30g butter/ non-dairy margarine
45g demarera sugar
1 tsp mixed spice* (see below, optional)
Handful pecans (and/or other nuts, flaked almonds are LOVELY)
Handful raisins, sultanas, cranberries (or whatever you have)
  1. Heat the oven to 200 degrees
  2. Core the apples using an apple corer
  3. Score the outside of the apples, just above the centre
  4. Mix the butter, sugar, spice (if using), nuts and fruits together in a bowl
  5. Stuff the mixture into the cored apples
  6. Place the apples in an oven proof dish
  7. Pile any extra mixture on top of the apples
  8. Add a splash of water to the dish to help the apples soften in the oven
  9. Place in the oven for around 35 minutes, until the apples are soft
  10. Place an uncooked pecan on top of each baked apple
  11. Serve with custard, Greek yogurt or ice cream
*Spice mix
You can buy mixed spice from the supermarket, or make your own.
1tsp ground cinnamon
1tsp ground allspice
1tsp ground ginger
1tsp ground cloves
1tsp ground nutmeg
1 tsp ground coriander
  1. Blend all spices together, and store in a sealed jar away from light.

14 September 2012

Avocado and Marmite on toast (a homage to the black stuff)

Ok, so I can't call this cooking, it is more of an amalgamation of a handful of ingredients (well, isn't all cooking, really?). If you have never tried avocado and Marmite together, DO IT NOW! Alright, so Marmite has the whole love/hate thing going on, therefore it may not be to everyone's taste. But if you are a lover as I am, then the creamy taste of avocado compliments the umami (savory), salty taste of Marmite incredibly well.

I read a while ago about a professor coming up with the theory that if we send Marmite to the Middle East, it could bring peace to the Arab-Israeli conflict due to the high zinc content it possesses. You can find the article HERE. It was also on the BBC show QI if you prefer Stephen Fry to charm you with the story (as I unequivocally do).

Whilst on my hunt for Marmite trivia, I also stumbled across THIS very interesting article. After the March 2012 earthquake in Christchurch NZ, one of the cooling towers in the only Marmite factory in New Zealand got damaged, forcing the factory to close. This in turn caused a shortage in Marmite, causing panic buying, with the media sparking the term 'MARMAGEDDON'. They offered advice such as only rationing your Marmite usage to once a day, and only using it on toast so it spreads thinner and ultimately lasts longer. Oh Marmite, what a life it would be without you.

Anyway... try this recipe, it's yummy!

Avocado and Marmite on toast
Serves 1 
2 x good quality wholemeal/ multi seeded bread
Butter (or dairy free alternative)
Marmite (to taste)
1/2 ripe avocado
Freshly ground black pepper
Fresh basil leaves, torn
Spinach
Cherry tomatoes
  1. Toast the bread 
  2. Once toasted, butter one side of the toast and spread the Marmite to you taste. Due to the creaminess of the avocado, you can definitely apply a little more Marmite than usual, as the avocado neutrilises the strong flavour of the Marmite.
  3. Split the avocado into half, and mash it up to make a kind of spread.
  4. Spread the avocado onto the toast.
  5. Sprinkle freshly ground black pepper on top and scatter the basil leaves on top.
  6. Wash the spinach and quarter the cherry tomatoes, and add as a side salad.


01 August 2012

West Indian style bangers and mash

You British foodie purists will probably say this is blasphemy, but we dabbled with the good ol' classic bangers and mash. Well, it has elements of the classic, but in fact if you dissect it, it actually contains none of the essential ingredients. There is no meat for one. Or [much] potato. Or gravy really.... but it does shout comfort food, and my goodness does it taste good.

It's not a looker, but it doesn't half pack in some great West Indian-esque flavours. Enjoy!

West Indian style bangers and mash


Serves 3
'Chorizo' style smoky spicy sausages:
115g dried sosmix (e.g. Granose)
2 cloves garlic
1 tsp smoked paprika
1 tsp chilli flakes
2-3 sprigs thyme

Roasted butternut squash mash:
1 butternut squash
2 red skinned potatoes
Olive oil
Salt and pepper
Butter (optional)

West Indian coconut gravy:
1 onion
2 garlic cloves
Coconut cream
1 tsp chilli flakes
1 veg stock cube
5-6 sprigs fresh thyme

Steamed broccoli with toasted soya cumin mixed seeds:
1 Broccoli head
Large handful mixed seeds (sunflower, sesame, poppy, linseeds, whateve you have on hand)
Soya sauce
1/2 tsp ground cumin

  1. Turn the oven onto 220 degrees.
  2. Peel and chop the butternut squash into 6-8 lenghways pieces. Deseed.
  3. Place on a baking tray and drizzle with olive oil and salt
  4. Place in the oven and cook for 40 minutes, or until soft and slightly charred in places
  5. Meanwhile, add the sosmix to a bowl. 
  6. Chop the garlic and add, along with the thyme leaves, chilli and smoked paprika. 
  7. Follow the packet instructions for amount of water needed, stir and leave for 3-4 minutes
  8. Finely chop the onion and garlic for the gravy, and add to a pan on a medium heat with a splash of olive oil. Cook down to soften the onions, about 10-15 minutes.
  9. Add the stock cube, chilli flakes, thyme and coconut cream. Add a splash of water to thin the gravy out. 
  10. Place on a low heat to thicken and let the flavours develop
  11. Roll sosmix into 12 chipolata style sausages. Place in a frying pan with a splash of olive oil and fry, turning occasionally.
  12. Bring a pan of salted water up to a boil. Peel the potatoes, chop and add to the pan. Boil for about 10 minutes.
  13. Place a steamer over the potato pan. Chop the broccoli into florets and steam for 8-10 minutes.
  14. Heat a dry frying pan over a medium heat. Add the seeds to the pan and toast for 2-3 minutes. Add cumin powder and a splash of soya sauce. Take off heat and set aside. 
  15. Once the squash is done, place in a bowl and mash with the potatoes. Check seasoning and add olive oil/ butter for richness.
  16. Plate up the squash mash, sausages, broccoli and seeds.

Spring green soup


This was meant to be just a standard pea and mint soup, but I kept on finding other green things to stick into it. I wanted to up the protein to make it a meal so I threw in some edamame beans, and some mung beans I had started sprouting a couple of days before. All in all a satisfactory healthy green soup. Really quick to make and full of nutrients.

Spring green soup
 Serves 2
1 garlic clove
1 veg stock cube
100g frozen petit pois (or garden peas)
Handful spinach
50g frozen podded edamame beans
30g sprouted mung beans*
3 tbsp creme fraiche (or can use soya/greek yogurt)
Handful fresh chopped chives
Handful fresh chopped mint
Salt and pepper
Chive flowers and mint leaves to garnish
  1. Place a saucepan on a medium heat. Finely chop the garlic and add to the saucepan along with the stock cube and about 300ml water
  2. Add the edamame and mung beans to the stock and cook for 3-4 minutes
  3. Turn down the heat so the water is at a simmer. Add the petit pois, mint and spinach and cook for a further 4-5 minutes
  4. Add the chives and creme fraiche (or alternative)
  5. Heat gently for 1-2 minutes
  6. Check seasoning and add salt and pepper if needed
  7. Whizz up using a hand blender or food processor
  8. Garnish with chive flowers, mint leaves, chives or more creme fraiche
*To sprout mung beans, soak however many you want in a bowl of cold water overnight. In the morning, drain the water off, rinse the mung beans in the bowl and cover with a plate. Each morning, rinse the mung beans so they are damp but not sitting in water. Within 2 days you should see the beans bursting out of their casing. They should keep on growing into beansprouts in about a week. Great in salads, soups, stir frys, curries, anything. AND they are AMAZING for you.

09 July 2012

Spanish new potato and cheddar frittata

5 new potatoes
6 very good quality organic eggs (eggs are the main ingredient, so it's worth buying the best you can get, the taste and colour is so much better)
A good handful freshly chopped chives
75g extra mature cheddar (we used Davidstow)
Salt and pepper to taste

Serves 4
  1. Preheat oven to 180 degrees 
  2. Thinly slice the potatoes into medalions
  3. Pour over cold water. Bring to a boil and simmer for 6-8 minutes, covered
  4. Beat the eggs with salt, pepper and half of the chives
  5. Layer the potatoes across the bottom of a deep dish baking tray
  6. Pour the egg mixture over the potatoes
  7. Add the rest of the chives and grate the cheese over the top
  8. Bake for 15-20 minutes, or until firm and the cheese is a light golden brown
Guest blogger, Jack.

Asparagus, green bean and rocket warm salad

A really tasty, zesty salad to go with a mix of other Mediterranean dishes.


Serves 4
200g tenderstem (thin young spears) of asparagus
300g green beans, top and tailed
100g rocket
50g butter
Juice of half a lemon
Salt and black pepper
  1. Heat 20g butter in a frying pan on a medium heat. Add the asparagus and beans. Turn to a high heat and cook for about 6 minutes, or until tender. 
  2. Wash the rocket and pat dry. Place in a serving dish, and mix the beans and asparagus in the dish. Keep the griddle pan on the heat.
  3. Add the rest of the butter, the lemon juice and the salt and pepper to taste to the pan until the butter has melted.
  4. Drizzle the butter dressing over the salad.
Guest blogger recipe by Jack.

Puy lentil and halloumi salad

 A lovely homely salad, great for entertaining friends with plenty of other little dishes as a Mediterranean style meal.

200g of ready cooked puy lentils (or 80g dried puy lentils)
1 pack halloumi
Half a red onion
Juice of half a lemon
2 tbsp balsamic vinegar
splash olive oil
Salt and pepper to taste


  1.  If cooking dried puy lentils, cover with boiling water with a stock cube and cook for 20 minutes.
  2. Slice the onion into thin strips
  3. Mix the onions, balsamic vinegar, puy lentils and lemon juice together in a bowl and leave. The acidity of the lemon juice and vinegar will take the sting out of the onions.
  4. Meanwhile, heat a griddle pan on a medium-high heat. Slice the halloumi into thin strips and place into the dry griddle pan. Flip within 2-3 minutes, or until golden brown on the griddle pan side.
  5. Mix the halloumi with the puy lentils, and season with a little salt and a good pinch of black pepper. Be careful with the amount of salt as halloumi is very salty.
  6. Add a splash of olive oil to dress.
  7. Can be served hot or cold. 
Guest blogger recipe by Jack. 

Crunchy panzanella salad

A classic Italian salad with a twist. The traditional salad has torn soggy bread, but this recipe makes rustic croutons to give a better texture.

Serves 4 as a side
Half 500g loaf artisan sourdough bread (or any other good rustic thick crusted bread)
1 tsp dried oregano
Splash of olive oil
Sea salt to taste
8 well ripened tomatoes
150g torn mozzarella
Large handful bashed and slightly torn fresh basil leaves
Olive oil
White wine vinegar
1 clove garlic
  1. To make the croutons, heat the oven to 180 degrees. Slice the bread into 1 inch chunky pieces,  place onto a baking tray, and drizzle with the olive oil. Sprinkle with the salt and oregano and toss to ensure the bread is covered. Bake for 8-10 minutes, or until browned and crispy.
  2. Meanwhile, slice the tomatoes into quarters, rip the mozzarella and bruise the basil leaves. Place into a big bowl and toss. 
  3. To make the dressing, finely chop 1 clove garlic. mix 1 part olive oil to 3 parts white wine vinegar, or to taste. 
  4. Once the croutons are browned, add to the salad bowl containing the tomatoes, mozzarella and basil. 
  5. Dress the salad with the salad dressing.
This meal was served with.....
...watch this space

Guest blogger recipe by Jack.

08 July 2012

Jamaican rice and peas with saffron rice

Madhur Jaffrey is definitely my favorite food author. I have 3 cookbooks by her and counting. My favorite cookbook by her is Madhur Jaffrey's World Vegetarian. It is my vegetarian bible. Every recipe I have made has been delicious. Unlike many vegetarian cookbooks that try to replace meat with alternatives, she uses traditional vegetarian recipes from all over the world. I would highly recommend it, although you will  need to build up quite a collection of different spices that need to be tracked down from international supermarkets.

This recipe is so hearty and filling. It is also amazingly cheap and can be made in bulk to feed a crowd (something I seem to always end up doing). Don't be fooled by the name, there are actually no peas involved at all, but red kidney beans. I also added chickpeas to this recipe to bulk it out a little more, but you can use whatever you have on hand.

Jamaican rice and peas with saffron rice

 Serves 4-6
2 cans kidney beans
1 can chickpeas 
475 ml Coconut milk
3-4 sprigs of fresh thyme or 3/4 tea spoon dried
4 tablespoons of finely chopped chives or 6 tablespoons finely sliced spring onions (white and green)
1 Scotch bonnet chilli, or other chilli to taste (I used crushed chilli flakes because that is what I had)
2 cloves garlic
1 finely chopped onion
1/2 teaspoon of ground allspice*
1 teaspoon paprika
  1. Heat a splash of olive oil to a pan and add the onion. Fry for 7-8 minutes, stirring occasionally.
  2. Add the garlic to the pan and cook for a further 3-4 minutes.
  3. Add the coconut milk, chilli, thyme, chives, ground allspice and paprika. 
  4. Turn the heat down low, cover the pan and simmer for 25 minutes. 
  5. Check seasoning by tasting. Remove the chilli (if using fresh whole) and sprigs of thyme before serving.
Saffron rice
300g basmati rice
Pinch saffron
Vegetable stock cube
Chilli flavoured olive oil
  1. Add 1 part basmati rice to 2 parts boiling water (from kettle) to a pan on a medium heat.
  2. Add the stock cube and saffron.
  3. Cover tightly and turn heat to low.
  4. Cook for 12 minutes, or until the water has been absorbed by the rice
  5. Try not to stir the rice or remove the lid, as this lets the rice steam and not become sticky
  6. Check that the rice is cooked, adjust seasoning if necessary and fluff up the rice. 
  7. Serve and drizzle with chilli olive oil
*Allspice is a Jamaican peppercorn that you can pick up in international supermarkets, or online if you don't have access to such stores. It has a flavour of a mix of ginger, cloves cinnamon, so if you can't access this lovely spice, you can use a blend of those spices. They look like peppercorns the size of peas. I buy it whole and crush the spice in a pestle and mortar.

One happy customer !

01 July 2012

Tofu stir fry with coconut satay sauce and buckwheat noodles

Ok so there are a few reasons why I haven't been blogging recently. One, because I just haven't found the time, and two, because I keep on forgetting to take photos of my creations. I know this is a bit of a weak excuse, but I find reading about food much more exciting when there is a picture included, so if I don't capture it, I don't blog about it. 

Well, I thought sod it, yes I made some good food, and yes I munched it down without stopping to think about you my lovely readers, so I'm sorry I didn't take a picture. I have however been cheeky and searched online to find something similar, so I have stolen this picture from Marcus Samuelsson's website.

I used this satay style sauce as a marinade for tofu, but I think it would be good as a dipping sauce, or I have seen Veggie num num use satay sauce as a topping for burgers. It is very versatile so use it as you wish.

Tofu stir fry with coconut satay sauce and buckwheat noodles


Serves 2

Half block firm tofu, chopped into 2cm chunks
Half yellow pepper, chopped into sticks
4-5 leaves of spring greens, sliced
Edamame (soya) beans
5-6 asparagus spears
Cherry tomatoes, whole
Buckwheat noodles
  1. Marinade the tofu in the coconut satay sauce (below) for at least half an hour.
  2. Heat some oil in a wok, pick the tofu out of the sauce and add to the wok.
  3. Fry for 6-8 minutes, stirring occasionally to brown.
  4. Add the spring greens, yellow pepper, asparagus spears and edamame beans, and fry for a further 4-5 minutes.
  5. Meanwhile, heat a pan of water and cook the buckwheat noodles for 3-4 minutes, or as packet instructions.
  6. Drain the noodles and place in cold water.
  7. Throw the cherry tomatoes into the wok and heat for a further 1 minute.
  8. Add the noodles to the wok and add the coconut satay sauce. Heat for 2-3 minutes, stirring, and serve.
  9. Sprinkle over some more fresh coriander, and a squeeze of lime.
Coconut satay sauce
2 cloves garlic, crushed and chopped
1 inch ginger, peeled and chopped
large handful fresh coriander, chopped (stalks and all)
2 tbsp crunchy peanut butter (I use 100% peanut butter, no added sugar, salt or oil)
1 tsp demerara sugar (palm sugar would be best but I didn't have any)
1 tsp sesame oil
3 tbsp soy sauce
Half can of coconut milk
Juice of 1 lime
1 green chilli, chopped
1 tsp dried chilli flakes
Splash water
  1. Mix everything up. 


14 May 2012

Spinach Pesto pasta

I made this to carb load the night before my triathlon (yes I have now completed my first triathlon and am very smug, I came 8th). It was perfect because it had wholemeal carbohydrates for energy, protein from the nuts, iron from the spinach and olive oil for the heart. My pesto is vegan as I don't add cheese, but you can add some if you like.

This meal was a favorite in my student house as it is cheap. To make it cheaper I often use walnuts, sunflower seeds or mixed nuts instead of pine nuts.

Sorry about the picture, again I forgot to take a picture of the actual meal so this is a photo of the leftovers. The main meal also included a huge avocado salad and rye and spelt bread, mmm.

Spinach Pesto Pasta

Serves 3
180g Wholemeal pasta
2 large handfuls fresh spinach (or 4-5 blocks frozen spinach, thawed)
Handful fresh basil (optional, this meal did not include this)
Handful pine nuts (or other nuts or seeds)
1 clove garlic
Olive oil
Nutritional Yeast*/ Cheese (optional, I didn't use any but you can add some if you wish)
Salt and pepper
  1.  Place the wholemeal pasta in boiling salted water, cover and leave to cook according to packet instructions. Once cooked, drain.
  2. In a dry pan over a high heat, add the pine nuts (or alternative) and toast until they have taken on a golden colour. 
  3. Also add the garlic (skin still on) to the pan to cook a little to take away the strength of raw garlic. Once the garlic looks browned, crush and finely chop.
  4. In a blender or food processor, add the spinach, basil (if adding), toasted pine nuts, garlic, nutritional yeast/cheese (if using), salt and pepper. 
  5. Add about 1tbsp olive oil and begin to process. Slowly keep on adding olive oil until the ingredients have mixed and it has formed a paste. 
  6. Check seasonings, add to the cooked pasta and serve with a big salad and good bread.
*Nutritional yeast has a nutty savory flavour, similar to cheese. You can get it from most good health food stores. It is great in pesto, mashed potato, anything that needs that savory taste that cheese can bring.


Homemade pizzas

Hi all, sorry I have neglected the blog recently, I have still been cooking but just forgetting to take a photo. I will try to remake the recent recipes so I can share what I have dreamed up with you.

This recipe was made by my mum at a family get together, so not really my own recipe. It is worth sharing though because my mum and I don't eat cheese, so I want to show that it is possible to have yummy pizza without cheese. Other family member's pizzas did have cheese and they also thoroughly enjoyed theirs.

Homemade pizzas
                           My Mum's cheese free pizza

 
                          My cheese free pizza        My brother-in-law and sister's cheesy pizza

 
                                     My Dad's cheesy pizza
Pizza dough

250g strong white bread flour
250g plain white flour
5g powdered dried yeast
10g salt
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour (rye, semolina or polenta), for dusting
  1. In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with cling film until doubled in size.
  2. Preheat the oven as high as it will go. Take a lime-sized piece of dough and roll it into a 5mm thick round. 
Tomato sauce
3 cartons passata 
1 tsp sugar
2 cloves garlic, peeled and crushed
Salt and pepper
Olive oil
  1. Heat a drizzle of olive oil in a pan and add olive oil. Cook for 1-2 minutes, ensuring it does not burn.
  2. Add passata, sugar, salt and pepper to the garlic, turn down heat and let heat through
Toppings
This is where you can get inventive. A selection of topping that we had included:
Broccoli
Tomatoes
Onion
Olives
Courgette
Mushroom
Peppers
Sundried tomatoes
Cheese (goats/cheddar etc.)
Cured ham
Olive oil

To cook
  1. Dust a rimless baking tray with coarse flour and lay the dough on it.
  2. Add your tomato sauce and your toppings. 
  3. Brush the crust with olive oil to crisp up the edges.
  4. Bake until  the base is taking on some colour, seven to nine minutes. Scatter over any leaves or raw toppings, and tuck in.

09 April 2012

Chestnut, sundried tomato and sweet potato loaf

Sitting down with the family at Christmas and Easter normally makes me feel a little left out, with my own 'special' potatoes, gravy, stuffing, sausages and of course the main star of the show to replace the meat, whatever it may be that I have dreamt up this time. I am always trying to find something special to make for these family meals, and for the 6 or so years I have been vegetarian, I have struggled to find the 'perfect' vegetarian alternative. Sometimes I am so uninspired I just have veggie sausages or Quorn fillets. However, I can now say this loaf  could be a contender, with a few tweaks here and there.

Since turning vegetarian, I have learnt to cook. My mum wasn't very happy when I decided to turn veggie, and put her foot down saying something along the lines of "if you want to be vegetarian you bloody well cook vegetarian", so I did. I'm glad she did, because I probably wouldn't have found such a passion for cooking. It has also meant I cook alongside my mum when the family are together, giving us mother/daughter 'bonding' time, and an extra pair of hands (and taste buds).

I made this for Easter, and got lots of ooohs and aaaaahs when I brought it out. Even though the rest of the family had their turkey, they all helped themselves to my loaf. Definitely a great centrepiece to a vegetarian dinner table, and one I will keep on experimenting with.

Chestnut and sweet potato loaf

Serves 6
110g fresh breadcrumbs
1 onion, finely chopped
2 cloves garlic, chopped
1 tbsp olive oil
1 tsp fresh rosemary or 1/2 tsp of dried
1 handful of fresh basil, chopped
10 to 12 sun-dried tomatoes in oil, drained and chopped
200g vacuum-packed chestnuts, roughly chopped*
70g walnuts
1 egg, beaten
2 medium-sized sweet potatoes
300g fresh spinach
Grated nutmeg
Butter
Decorate with sun-dried tomatoes and fresh rosemary

*I used Merchant Gourmet pre-cooked chestnuts. You can get these from nearly all the major supermarkets.
  1. Peel and chop the sweet potato into about 1 inch chunks and place in boiling salted water over a medium heat for around 8-10 minutes, or until soft. Drain and mash with a little butter and seasoning.
  2. Cook the onion and garlic in olive oil until soft and translucent.
  3. Combine all other ingredients (except sweet potato and spinach) in a bowl. Next add onion mix and stir in sweet potato and combine.
  4. Place spinach in a heatproof bowl. Pour hot water over spinach to wilt. Drain, chop and mix with a little butter and grated nutmeg.
  5. Grease 500g loaf tin and add half of nut mix, pressing down. Then pile in the spinach. Top with rest of nut mixture.
  6. Cover with foil and bake for 30-40 minutes at gas mark 4/180°C/fan 160°C, remove foil for last 10 minutes to brown top. Leave to stand for 10 minutes before turning out.
  7. Decorate with sun-dried tomatoes and rosemary.
P.s. Mine looks huge because I used 2 MASSIVE sweet potatoes. Next time I cook this I will weigh the sweet potato, as 'medium' or 'large' doesn't really give you a good indication of how much you need.

18 March 2012

Manchego omelette with patatas bravas and olive and feta salad

This is a recipe cooked with the other half for guests, can you tell? He is far more adventurous when it comes to cooking, probably because he doesn't limit himself to a predominantly vegan diet. I don't call myself vegan though, so a bit of cheese and egg isn't completely off my menu. Also, when I cook with him my portion sizes treble in size.

We decided to make a tapas style Spanish meal. I absolutely love the punchy flavours of Spanish food, and this meal didn't disappoint. Patatas bravas are Spanish roasted potatoes with a spicy tomato sauce on top. Manchego is a firm cheese made using sheep milk in the origin of La Mancha in Spain.

We had friends around so I took the photo quickly in bad light. It is much more colourful in real life, and packed full of flavour as Spanish food should be.

Manchego omelette with patatas bravas and olive and feta salad

Serves 4
Omelette
8 free range eggs
Knob of butter
50g Manchego cheese, sliced
Oregano
Salt and freshly

Patatas bravas
A good drizzle of olive oil
New potatoes (I kept the little ones whole and a few bigger ones I chopped into about 1inch chunks)
1 can chopped tomatoes
1 onion, finely chopped
1 garlic clove, crushed and finely diced. 
1 vegetable stock cube
2 tsp hot chilli powder (or to taste)
2 tsp paprika
1 tsp sugar

Olive and feta salad
Spinach
1 red pepper
4 tomatoes
Half a cucumber
Half block of feta, crumbled in chunks
Olive oil
Lemon juice
Green olives

Garlic bread
1 half baked baguette
50g lightly salted butter
1 garlic clove, crushed and finely diced
Dried oregano
  1. Heat the oven to about 220 degrees and preheat a roasting tray
  2. Par boil the potatoes in boiling salted water for about 5 minutes.
  3.  Drain the potatoes and add to the roasting tray with plenty of olive oil, salt and pepper. Roast in the oven for about 25 minutes, turning very occasionally.
  4. Meanwhile, finely chop the onion and garlic and add to a saucepan on a medium heat with a glug of olive oil. Cook for about 5 minutes or until the onions have become translucent.
  5. Add the chopped tomatoes, chilli, paprika, stock cube and sugar, cover, turn the heat to low  and let simmer and reduce for about 10 minutes
  6. Make the garlic butter for the garlic bread by beating the butter, garlic clove and oregano together. 
  7. Make slits in the the garlic bread, not cutting all the way through, so it can be teared once cooked. 
  8. Stuff the garlic butter into the slits and place in the oven on a tray for about 10 minutes
  9. Chop and combine all the solid ingredients for the salad, and drizzle with olive oil and lemon juice
  10. Beat the eggs and herbs along with some salt and pepper
  11. Heat a frying pan over a medium heat, melt a good knob of butter and add the egg mixture
  12. Break the sliced manchego into chunks and scatter over the omelette whilst it is cooking
  13. Flip the omelette after 4-5 minutes to ensure it is cooked all the way through
  14. Cut the omelette into 4 pieces and serve with a tearing of the garlic bread and a big portion of the salad.
  15. Take the potatoes out of the oven, and serve with the sauce on top


Butterbean and beetroot bulgur wheat salad

I love beetroot, but I don't cook with it enough. I really want to make beetroot brownies sometime, I love the idea of earthy red beetroot with dark gooey chocolate, mmmm. Look out for this recipe, I might make some for my birthday to take into work. They already think I'm a little mad, so it probably won't help my reputation, but as Hugh says in the recipe link above, if carrot cake works so well, why not beetroot brownies?

This is a slightly healthier beetroot recipe. VERY quick and easy with few ingredients, and excellent the next day once the flavours have infused to take into work. If you don't have bulgur wheat then you could use quinoa or couscous, or even rice. It is very adaptable.

I made this recipe a little while ago so I'm not 100% sure I have included all the ingredients. As with all my recipes, experiment with flavors and see what works for you.

Butterbean and beetroot bulgur wheat salad

Serves 2
1 cooked beetroot, chopped (I buy the vacuum packed beetroot, NOT in vinegar)
Half a 400g can butterbeans, drained and rinsed
1 large tomato, chopped
3 blocks of thawed frozen spinach, or 2 handfuls fresh spinach, chopped
2 tbsp olive oil
Lemon juice from 1 lemon
1 tbsp balsamic vinegar
100g bulgar wheat
1 good quality vegetable stock cube (I use Kallo organic)
Salt and lots of freshly ground black pepper
Handful sunflower seeds 
  1. In a saucepan on a low heat, add the bulgar wheat and stock cube, cover with about double the amount of boiling water and let simmer.  
  2.  Chop the beetroot, tomatoes and spinach, and drain and rinse the butterbeans
  3. Mix the olive oil, balsamic vinegar and lemon juice together, add a little salt and lots of black pepper
  4. Once the bulgar wheat is cooked (the water should have completely evaporated by the time the bulgar wheat is ready, about 4-5 minutes), place in a bowl and let cool
  5. Meanwhile, toast some sunflower seeds in a dry panover a medium heat until they begin to take colour, about 3-4 minutes
  6. Combine all the ingredients, add the dressing, toss, check seasoning and serve with the toasted sunflower seeds sprinkled on top


TST (tofu, spinach and tomato) sandwich

There is nothing better than a hot breakfast sandwich on a Sunday morning. I came up with this recipe whilst I was a student in Leeds, so it is uncomplicated and cheap to make. I have seen many different recipes for vegetarian "bacon", but this recipe is the simplest with only 3 ingredients. I think it saves a lot of faffing around and still produces a yummy result.

If you're expecting it to taste anything like bacon you are sorely mistaken, but it does give you the smokey, salty goodness that a good breakfast sandwich should. I load it up with spinach and tomato, and maybe even some brown sauce if I'm feeling a little daring.

TST sandwich


Serves 1
Olive oil
Extra firm tofu, sliced thinly into 4-5 slices
Dark soy sauce (better for colour but light is fine if you have that)
Half tsp sweet smoked paprika
2 slices wholemeal bread (or a roll)
Handful spinach, washed
1 beef tomato or 3 cherry tomatoes, sliced thinly
Brown sauce (optional)
  1. Heat a griddle pan on a high heat and add a splash of olive oil
  2. Add the sliced tofu, and sprinkle on the soy sauce and half of the smoked paprika on top
  3. With the back of a spoon, spread the smoked paprika over the tofu to cover the top side
  4. After 3-4 minutes, flip the tofu. It should be nicely browned on one side
  5. Add some more soy sauce and the rest of the paprika, covering the tofu again
  6. Meanwhile, toast your bread or warm your roll
  7. After another 3-4 minutes, flip the tofu and cook on each side for around 1 minute to ensure it has taken on enough colour
  8. Add a squeeze of brown sauce (if using) to your toast and layer your tofu up on top
  9. Add your tomato and spinach, cut in half and serve with a lovely mug of Earl Grey



Super green mango smoothie

I have amazingly kept up my new years resolutions and have been going to the gym. When I get home from work I'm usually pretty hungry, so I have started making smoothies to have before going to a class later in the evening. Now some of you may think a green smoothie is taking the health thing a little too far, but I love the colour and it makes me feel good to know I'm packing in a hell of a nutritional punch into that little glass of green joy.

Another new years resolution was to start this blog. I have slowed my posting down in the past few weeks so sorry I haven't been updating it more. I will try to get back to a steady flow of a couple of posts a week.

Super green mango smoothie

 Serves 2
1/2 ripe mango, cubed into 1cm chunks
1 banana
1 tbsp ground flax seeds
1 large handful spinach
75ml soya milk (or alternative)
150ml water (or until you have the right consistency)
1 tbsp Agave nectar (or honey)
  1. Add all the ingredients to a blender and blend
  2. Check consistency of smoothie and add more water/milk until you have the right consistency for you.
 NOTE: I did not measure the amount of milk/water I put into the blender, so these are only estimates. Use your own initiative when adding the liquids to get the consistency you wish for.

Spicy tofu peanut stew

A few weeks ago I took my other half away for a long weekend in North Wales. We stayed at an amazing retreat called Trigonos, which serves incredibly imaginative and tasty vegetarian and vegan food. On the first night we stayed there we were served a really good tofu tomato and peanut stew. As I didn't write down the ingredients I could taste at the time and my other half has swanned off to Indonesia, I had to try to guess what was in it. I am pretty pleased with the outcome, and will happily attempt it again.

The peanut butter really thickens up the sauce and gives it a very luxurious texture. I used 100% peanut butter with no added oil/sugar/salt as I find the normal sugary peanut butters too sweet. I did however add sugar to the recipe to sweeten the tomatoes, so you can use whatever peanut butter you have in your cupboard. If you have decent quality tinned tomatoes or sugary peanut butter you could completely miss out the sugar.

Spicy tofu peanut stew

Serves 2
Olive oil
Half a block of tofu (I used Cauldron firm tofu), chopped into 2cm pieces
1/4 aubergine, chopped into 2cm pieces
 1 large handful kale
2 chestnut mushrooms
1 can chopped tomatoes
1 tablespoon chunky peanut butter (I used no Meridian no added sugar/salt)
1 garlic clove, finely chopped
1 vegetable stock cube
40ml soya milk (or alternative)
1tsp sugar (optional, depending on your peanut butter and quality of chopped tomatoes)
1tsp chilli flakes
1/2 tsp paprika
a few dashes of soy sauce
  1. Heat a splash of olive oil in a saucepan over a medium/high heat and add the tofu
  2. Cook for around 5 minutes, stirring occasionally until the tofu has begun to brown
  3. Add a few splashes of soy sauce to add colour to the tofu
  4. Add the aubergines and cook for another 5 minutes, stirring occasionally
  5. Add the garlic, chopped tomatoes, stock cube, peanut butter, sugar, paprika and chilli flakes
  6. Turn the heat down to low/medium and cover the pan
  7. After 5 minutes, add the kale and soya milk, and taste to check seasoning and adjust if necessary
  8. Cook for a further 3-4 minutes or until the kale is cooked with a little bite
  9. Serve with rice or bulghar wheat (as above)

09 March 2012

Spicy sweetcorn chowder

Hi all, sorry I haven't posted anything recently, life has got in the way and stopped me having time to blog. I have been cooking though and taking photos when I can, so hopefully I'll find time to post about the recipes before I forget how I made them.

I made this recipe this evening, and only just finished eating. It was really good and took less than 15 minutes to make from start to finish. Sorry about the photo, I wasn't going to write about it so I started eating, then decided it was nice so took a quick picture.

Spicy sweetcorn chowder

Serves 2-3
Olive oil
1 medium white onion
1 garlic clove
1 vegetable stock cube
1 mild red chilli (or to taste)
half a red bell pepper
1 340g tin sweetcorn (or frozen sweetcorn)
100ml milk (I used soya milk)
Handful of fresh coriander, chopped
half tsp ground cumin
half tsp ground coriander
Freshly ground black pepper (optional)
  1. Add a dash of olive oil to a saucepan and place over a medium heat. Finely chop the onion and garlic and cook, stirring until turning translucent and taking on colour, about 7-8 minutes.
  2. Finely chop the red chilli and add to the onion garlic mix whilst it is cooking.
  3. Meanwhile, chop the red bell pepper into about 1.5cm chunks
  4. Throw in the stock cube, cumin and ground coriander and add some water until the onions are covered.
  5. Whizz up the cooked onions, garlic and spices with a hand blender (you can miss this part out, but I chopped my onions a little big. This stage also thickens the sauce nicely).
  6. Throw in the red pepper, sweetcorn and fresh coriander.
  7. Add the milk and cook over a medium heat for about 5 minutes, so the pepper still has crunch but has softened.
  8. Taste for seasoning, and add black pepper (optional)
  9. Serve with bread, could be good with cheesy toast (just a random idea).
Most recipes call for potato, so you could add 1or 2 in when you are cooking the onions. Increase the cooking time by 5 minutes. Chop the potato into 1-2cm chunks. I didn't have any to hand, but still found it lovely without.

21 February 2012

Mexican Tostada with homemade refried beans

I think tostada might be my new favourite word. The recipe also makes a very lovely dinner. Or if you're entertaining they'd probably make really nice canapes. Just cut out small tortillas with a cookie cutter. Not that I've ever made canapes...

The homemade refried bean recipe isn't a traditional one, it is my mums, but it is much more flavoursome than the canned cat food that you buy in the shops. If you want a more traditional style recipe, use pinto and/ or black beans. I like the colour that the kidney beans give though.

Great quick and cheap student style cooking that can be served up to friends to achieve smiles all round.

Mexican Tostada with homemade refried beans

Serves 4
 4 flour tortillas
2 400g cans kidney beans
1 tsp fajita seasoning*
1 tsp vegetable boullion powder/ vegatable stock cube
2 handfuls cherry tomatoes , quartered
½ tsp chilli flakes (or to taste)
1 avocado , halved, stoned and sliced (squeeze a little lime juice on it to keep it green)
Juice from 1 lime
2 spring onions, finely chopped
handful coriander leaves, to serve
Soured cream (optional)
Cheddar cheese, grated (optional)
Freshly ground black pepper

*Make your own fajita mix - can be kept in a tightly fitted jar until needed
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ - ½ teaspoon cayenne
¼ teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 vegetable bouillon cube, crushed
  1. Place a saucepan on a medium heat.
  2. Tip the kidney beans into the pan and add a small cup of water.
  3. Add the fajita seasoning, boullion powder/cube, pepper and chilli to taste.
  4. Keep stirring until the kidney beans have broken down and is a thick paste with about half the whole beans to add texture - about 5 minutes. Keep on adding splashes of water until you get this consistency.
  5. Check seasoning is to taste, cover and set aside.
  6. Heat grill to medium-high. 
  7. Put the tortillas onto a large baking sheet, then grill on both sides for 2 minutes, or until the edges are crispy.
  8. In a bowl, mix the refried beans and cherry tomatoes, then divide the mix between the tortillas. 
  9. If you are using cheese, sprinkle the cheese on top of the tostada and grill for a further 2-3 minutes until the cheese has melted.
  10. Lift onto plates and top with the avocado, spring onions, a squeeze of lime and coriander.  
  11. Serve with a dollop of soured cream and a big side salad.

14 February 2012

Pineapple and passion fruit crunch

My friend asked me to bring a dessert to hers on the night of her dinner party. I was at work, so I had to think fast. I remembered I had some tinned pineapple rings in my cupboard at home, and there was an abandoned passion fruit in our fruit bowl at work, so I began to think up recipe ideas using those two ingredients. I had been munching on my homemade cookies I had brought into work all day, so I wasn't in the mood for something really heavy. So I came up with a healthier version of a cheesecake, without the cheese.

After eating this I have thought of other ideas to improve it, but ultimately it was a dessert that pleased everyone, cheap to make and took only 20 minutes to prepare.Winner! I think instead of plain Greek yogurt, using coconut Greek yogurt would work excellently. Also maybe flambeing the pineapple with rum could be yummy. It would then adopt the well suited name of Caribbean crunch. Please note I haven't tried this, they are just ideas in my head.

Pineapple and passion fruit crunch

Serves 6-8
Pack ginger nut biscuits, smashed into pieces (still chunky)
50g butter
300g Greek yogurt (or coconut Greek yogurt for variation)
3-4 tbsp honey
1 large tin pineapple chunks
1 passion fruit
(Variation: sot of dark rum)
  1. Heat the butter in a saucepan and add the ginger nuts. Stir to cover and press into a dish about 10 inches by 6. Place in the fridge (or freezer to speed things up)
  2. Heat a griddle pan on a high heat. Drizzle some of the honey over the pineapple rings and place the rings in the pan. Cook for 4-5 minutes on each side, or until they brown where they touch the griddle pan. (For variation add rum to hot pan and simmer off). Place on a plate and place in the fridge (or freezer) to cool.
  3. Mix the Greek yogurt in a bowl with the rest of the honey. 
  4. Take the ginger nut base out of the fridge and pour on the Greek yogurt.
  5. Place the pineapple rings on top of the yogurt.
  6. Slice the passion fruit in half and drizzle over the pineapple. 
  7. Ready to serve in under 20 minutes.

Quorn kale stir fry with tahini dressing

This post is more about the tahini dressing really. When I make stir frys, I usually use the usual flavours (garlic, chilli, ginger, sesame oil and soy sauce) but that can get a little boring. I have been experimenting with Szechuan peppercorns recently, which are great to add a different type of heat in meals. But that is for another time...

I think this dressing would be great on salads too if you fry the onion and garlic beforehand. If you don't have tahini, you could use natural peanut butter (preferably no sugar or salt) and make this into more of a satay sauce. Not much of a looker I know, but very tasty.  

Quorn kale stir fry with tahini dressing

Serves 2
1 medium red onion, chopped
2-3 garlic cloves, crushed and chopped
1 tbsp groundnut oil (i.e. peanut oil, or olive oil)
150g Quorn (or your alternative)
1 medium red bell pepper
1 medium green bell pepper
50g kale
Fresh or frozen coriander
1 tbsp tahini (or peanut butter)
1 lime, freshly squeezed
Chilli flakes, to taste
Soy sauce
Splash hot water
1/2 tsp honey
  1. Heat half the oil in a fry pan over a medium heat and cook the onions and garlic for 5 minutes. Set aside in a bowl. Squeeze the lime juice over the onion and garlic and keep the squeezed lime.
  2. Heat the rest of the oil and add the Quorn (or alternative). Cook for 10 minutes, or until the Quorn has cooked through and browned a little. Throw the squeezed lime into the pan. This will cook the lime and relese more juices, ensuring the Quorn does not dry out too much, and add lots of flavout.
  3. Add the peppers and kale to the pan and cook for a further 5 minutes.
  4. Meanwhile, add the tahini, coriander, lime juice, chilli, soy sauce and honey to the bowl containing the onion and garlic. Add a splash of water to loosen the tahini and mix well. Check seasoning and add more soy sauce or sugar if needed.
  5. Once the peppers and kale are cooked but still with a crunch, tip over the tahini dressing to coat the stir fry and heat through. Serve immediately. 
I found this filling enough without any sides but rice or noodles would be lovely. If you added more water to the tahini dressing, or just made more, than it could coat the sides too.




Spicy carrot, parsnip and lentil soup

This is a really hearty warming soup, excellent for chilly weather. Really cheap and easy to make. The carrot and parsnips give it a really sweet earthy taste, while the lentils add protein, texture and thickness to ensure a well balanced, filling lunch.

Spicy carrot, parsnip and lentil soup

Serves 2-3
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed and chopped
4 medium carrots, peeled and chopped into chunks
3 parsnips, peeled and chopped into chunks
50g lentils
Good quality vegetable stock
1 inch piece creamed coconut (or 1/3 tin coconut milk)
1 tsp hot chilli flakes (or to taste)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
Salt and freshly ground black pepper
Sprinkle paprika
  1. Heat the olive oil in a medium heavy bottom saucepan over a medium heat and add the onion. Cook for 5 minutes, or until the onion begins to turn translucent. Add the garlic, stir and cook for another 5 minutes. 
  2. Throw in the cumin, coriander, turmeric and chilli, and cook with the onions and garlic for another 5 minutes, stirring, until the spices begin to give off an aroma.
  3. Add the carrots, parsnips and lentils, and add enough stock to cover the vegetable by double. Reserve more stock, as the lentils will soak up a lot of water and thicken the soup. You can always add more stock/ water throughout the cooking process.
  4. Add the creamed coconut/ coconut milk, cover and cook for 45 minutes to an hour, stirring occasionally and adding more water/stock if it is getting too thick.
  5. Blitz the soup with a hand blender (or a food processor in batches) to make a smooth soup. Check the seasoning, and serve with a sprinkle of paprika and black pepper. Great with chunky bread.

13 February 2012

Macadamia and cranberry cookies, and chocolate chunk cookies

As with most offices, if it's your birthday or you get promoted (as in my case), it is etiquette to bring in naughty treats. Now, both my bosses are quite wonderful at baking, so I felt obliged to have a go myself. You may have noticed that I haven't posted any sweet recipes on my blog yet, and there is a very good reason for that. I'm very inexperienced when it comes to baking, but I'm willing to give anything a go, so I tried three (bit ambitious) types of cookie. One was a complete disaster. When trying to make cinnamon and raisin cookies I got through half of one recipe, realised I didn't have half of the ingredients, so swapped to another. I didn't however think to look at the difference in butter and sugar, or how many cookies it made, and my new recipe ended up having three times the amount of butter and sugar than it should have. They turned out rather flat and ugly, but funny enough they were the first to go at work. Human instinct once again makes us go for the most overly fatty sugary thing on offer.

Another couple of recipes inspired by BBC Good Food. I definitely lied in my first post when I said I don't follow recipes...
Macadamia and cranberry American cookies
Gooey chocolate cherry cookies
Neither look anything like the original recipe.... oh well, I tried

Macadamia and cranberry cookies

200g butter
2 eggs
100g light muscovado sugar
175g golden caster sugar
2 tsp vanilla extract
350g plain flour
2 tsp baking powder
1 tsp cinnamon
100g dried cranberries
100g macadamia nuts , chopped
  1. Heat oven to 180C/160C fan/gas 4. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries and macadamias, to make a stiff dough.
  2. Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
Milk and dark chocolate chunk cookies
 Makes 20 cookies
200g unsalted butter , at room temperature
85g light muscovado sugar
85g golden caster sugar
1 egg
225g self-raising flour
100g plain chocolate , 50-70% cocoa, roughly chopped
100g milk chocolate , roughly chopped
  1. Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolate and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
  2. Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks and leave to cool completely.

02 February 2012

Melanzane alla Parmigiana with butterbean salad

I'm going away to Snowdonia this weekend. We are staying in  place called Trigonos. It has its own organic farm, with space for workshops, conferences and classes, overlooking a lake and surrounded by the most beautiful mountains. I can't wait! The food is all vegetarian, unless specially requested, which is a welcome change. I have heard amazing things about the food at Trigonos so I am really looking forward to eating there. My next post I'm sure will be raving about the quality and standard of the place.

But more to the present, I cooked Melanzane alla Parmigiana for my lovely friend Erin who came around last night. The translation means aubergine, tomato and Parmesan bake, and the recipe was taken from the BBC Good Food website.

The topping looks like all cheese but in fact it is an egg with a sprinking of Parmesan. This meal is also unintentionally wheat free.

Melanzane alla Parmigiana with butterbean salad

Serves 2
2 garlic cloves, crushed and chopped
Splash of olive oil
1 400g carton passata
1 aubergine, cut into long, 5mm thick slices
Large handful of spinach
 85g Parmesan (or vegetarian alternative), freshly grated
20g pack basil , leaves torn
1 free range egg , beaten

1 400g can butterbeans
Half red onion, finely chopped
Half red bell pepper, finely chopped
Half lemon
Fresh basil leaves, torn
Fresh spinach, chopped
Splash balsamic vinegar
Splash olive oil
Salt and freshly ground black pepper
Salad leaves
  1. Heat oven to 200C. In a shallow pan, mix together the garlic and the olive oil. Cook over a high heat for 3 minutes, tip in the tomatoes, then simmer for 8 minutes, stirring every now and then.  
  2. Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  3. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan, spinach and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 minutes or until the topping is golden. 
  4. Meanwhile, mix the chopped onion and lemon juice together (this will take the edge off the onion).
  5. Mix in the rest of the ingredients below and set aside.
  6. To dress the salad leaves, make extra dressing out of the lemon, basil, balsamic vinegar, olive oil and seasoning, or use a little from the butterbean salad. 
We also had really good Ecuadorian dark ginger chocolate, and white needle, lily and jasmine blooming tea for afters, mmmm


Lemon, spinach and tomato spaghetti with homemade garlic bread

Sorry it has been a while since my last blog, life has suddenly got very busy and I have had little time to cook let alone write about it. Last weekend I made this spaghetti dish, which was very simple but very flavoursome, cheap and satisfying. This is a great crowd pleaser, and is great for the more novice cooks as it is simple but tasty. And you win bonus points because you make your own garlic bread (sooo much better than shop bought).

Lemon, spinach and tomato spaghetti with homemade garlic bread

 Serves 2

140g spaghetti
1 onion, finely chopped
Handful fresh cherry tomatoes
Large bunch spinach
150g Quorn (or meat substitute)
Juice of 1 freshly squeezed lemon
Olive oil
Drizzle sundried tomato oil (from jar of sundried tomatoes)
40-50g sunflower seeds
Salt and freshly ground black pepper
French stick
2 cloves garlic
Large knob butter
Salad leaves

  1.  Heat a dry frying pan and add the 2 cloves of unpeeled garlic and the sunflower seeds. Allow the sunflower seeds to toast and brown, then place in a bowl for later. Let the garlic cook in its skin for 4-5 minutes, then set aside. Heat the oven to 200 degrees C.
  2. Add a drizzle of olive oil to the frying pan and add the onion. Fry for 4-5 minutes, then add the Quorn (or substitute). Fry the Quorn for 8-10 minutes, stirring. If the pan becomes very dry, add a splash of water or stock to stop the Quorn from drying out.
  3. Meanwhile, heat a pan of salted water and bring to the boil. Add the spaghetti and cover. 
  4. Place the butter in a bowl, crush and finely chop the garlic, and mix. Add plenty of black pepper and a little salt. Cut the garlic bread into slices, ensuring you don't go all the way through, and spread the garlic butter on each side of the slices. Place in the oven on a baking tray for about 5 minutes.
  5. Chop the cherry tomatoes in half and roughly shred the spinach. 
  6. Once the spaghetti is al dente add the cherry tomatoes, spinach, lemon, sundried tomato oil, Quorn, sunflower seeds and plenty of black pepper. Place on a very low heat to heat the ingredients.
  7. Plate up the salad leaves, drizzle with a little olive oil and lemon juice.
  8. Serve the spaghetti and the garlic bread. 
  9. Add cheese if you wish.