Roquefort and Walnut Salad with Garlic Croutons

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

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

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

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

Butternut Squash and Tofu Laksa (v)

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

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

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

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

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

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

Banana Toffee Cheesecake (dairy free)

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

For 10-12 portions you need:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

And so it ends...

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

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

Thanks for following and for commenting and for eating!

Cheese and Ham Croissants

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

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

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

Snowflake Biscuits

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

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

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

Boxing Day Breakfast (v)

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

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

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

Old School Melon Boats (v)

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

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

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

Boxing Day Soup with Cheese

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

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

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

Boxing Day Soup (v)

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

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

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

And now for the Xmas Menus...

Cos otherwise I'll forget like...

Christmas Eve

To Start
Vegetable Tempura with dipping sauces

To Follow
Pad Thai
Thai Red Curry
Jasmine Rice

To Finish
Exotic fruit kebabs with toffee sauce
Mango Sorbet

Christmas Day Lunch

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

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

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

Christmas Day Tea

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

Potted Stilton with Port

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

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

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

Chestnut and Cranberry Loaf

This is our stuffing/vegetarian centrepiece for this year.

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

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

Spinach, Mushroom and Tomato Brunch Eggs

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

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

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

Mulled Wine (v)

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

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

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

Pasta with Peas and Pesto

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

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

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

Slow Cooker Red Cabbage (v)

Christmas isn't Christmas without braised red cabbage :)

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

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

Cranberry Sauce with Clementines and Port (v)

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

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

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

Amaretto and Chocolate Torte

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

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

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

The Perfect Veggie Fry Up

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

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

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

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

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

Heat the beans in a pan.

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

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

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

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

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

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

Thai Broth with Vegetables and Noodles (v)

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

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

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

Marmite and Vegetable Stew (v)

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

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

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

Vegan Peppermint Creams (v)

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

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

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

Coconut Ice Snowmen

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

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

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

Root Vegetables in Beer (v)

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

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

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

Fruit with Toffee Fondue Sauce

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

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

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

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

Mushroom and Tomato Baked Gnocchi

This is a simple and quick after work feast.

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

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

White Chocolate, Cardamon and Rum Truffles

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

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

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

Chocolate Sticky Toffee Pudding

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

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

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

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

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

Apple Chutney (v)

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

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

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

The Ultimately Boozy Christmas *ahem* Winter Solstice Cake

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

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

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

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

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

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

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

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

Drunken Fruit (v)

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

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

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

Vegan Chorizo Pasta Sauce (v)

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

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

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

Slow Cooker Mincemeat (v)

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

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

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

Home Knitted Yogurt

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

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

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

Irish Pie (v)

So called cos it's basically colcannon...

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

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

Child's Hot Toddy

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

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

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

Cauliflower and Broccoli Risotto

This is a variation on the usual risotto bianco.

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

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

Risotto Bianco

This is the base to many a delicious risotto.

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

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

Hugh's Pancakes

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

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

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

Cranberry Chutney (v)

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

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

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

Cherry and Almond Mincemeat (v)

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

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

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

Hot Toddy (v)

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

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

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

Vegan Custard (v)

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

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

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

Apple Crumble with Oaty Topping (v)

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

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

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

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

Spinach and Tomato Pasta (v)

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

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

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

Thai Green Curry Noodle Soup (v)

This is a very quick but delicious after work treat.

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

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

Apricot Porridge (v)

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

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

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

Hugh's Ten Minute Cookies

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

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

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

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

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

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

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

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

Cheese and Egg Galette

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

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

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

Speedy Microwave Syrup Sponge Pudding

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

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

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

Slow Cooked Spanish Beans (v)

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

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

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

Caramelised Oranges (v)

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

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

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

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

Orange Cheesecake with Shortbread

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

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

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

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

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

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

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

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

Slow Cooker Pumpkin Soup with Harissa (v)

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

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

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

Chocolate Flapjack

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

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

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

Moroccan Chocolate Pots

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

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

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

Baked Apricots with Almond Ricotta

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

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

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

Devil's Food Cake

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

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

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

Speedy pasta with peas and marmite (v)

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

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

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

Spiced Noodle Soup with Vegetables and Tofu (v)

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

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

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

Windy Beany Stew (v)

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

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

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

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

Pepper, Mushroom, Onion and Tomato Galette (v)

This is a vegan filling for your lovingly prepared galettes.

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

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

Spelt Galettes (v)

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

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

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

Butternut Squash with Herb Crust (v)

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

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

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

Courgettes with Lemon and Feta (can be vegan)

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

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

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

St Delia's Creme Caramel

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

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

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

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

Seeded Honey and Oat Bars

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

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

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

Banana and Peanut Butter Smoothie (v)

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

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

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

Mushrooms with Blue Cheese

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

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

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

Blue Cheese Toasts

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

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

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

Romanesco and Brassica Soup with Blue Cheese

OK cauliflower and broccoli then...

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

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

Quick Luxury Chocolate Sauce

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

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

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

Cheats Chocolate Custard

This is a ridiculously quick cheats recipe...

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

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

Quick Chocolate Pudding

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

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

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

Nigella's Marble Cake

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

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

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

Creamy Carrot and Cashew Curry (v)

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

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

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

Spiced Cauliflower and Peas (v)

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

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

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

Naughty Coffee

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

I like mine made with Kahlua.

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

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

Sweet Potato, Squash and Olive Tagine (v)

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

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

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

Pasta Bake with Three Cheeses

Another one to use up the milk glut...

For 2-3 people you need:

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

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

Chocolate and Orange Brioche Pudding

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

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

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

Cheesy Garlic Bread

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

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

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

Curried Cabbage Soup (v)

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

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

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

The Perfect Snack...!

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

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

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

Cream Cheese Frosting

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

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

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

Carrot Cake

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

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

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

Deep Fried Ice Cream (v)

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

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

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

Quick Spiced Noodles in Coconut Milk (v)

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

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

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

Meal Plans for Next Week

This week we will mostly be noshing on:

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

Celery and Leeks Soup with Onions (v)

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

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

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

Baked Spinach Florentine with Poached Eggs

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

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

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

Cheats Donuts (v)

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

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

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

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

Bakewell Slice

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

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

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

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

Mango Lassi

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

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

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

Northern Indian Curry (v)

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

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

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

Marmite Pasta (v)

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

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

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

Chocolate Orange Cake

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

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

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

Veggie Eggs Benedict

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

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

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

Perfect Poached Eggs

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

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

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

Fruit Flan

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

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

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

Tempura (v)

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

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

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

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

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

Beghrir (Moroccan Pancakes)

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

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

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

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

Saganaki

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

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

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

Baked Figs with Moroccan Spices (v)

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

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

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

Fart Soup (v)

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

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

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

Stuffed Mushrooms with Spinach & Ricotta

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

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

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

Gooseberry Crumble (v)

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

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

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

Culinary Crack

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

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

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

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

Nutty Apple Loaf

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

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

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

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

Chocolate Cheesecake & Raspberry Brownie

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

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

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

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

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

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

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

Sort of Egg Fried Rice

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

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

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

Parkin (v)

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

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

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

Quick Braised Red Cabbage (v)

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

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

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

Saute Potatoes (v)

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

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

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

Vegetable Crumble with Pine Nuts and Almonds (v)

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

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

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

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

Cheddar and Leek Tarts

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

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

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

Mississippi Mud Pie

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

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

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

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

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

Coleslaw with Red Cabbage

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

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

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

Spinach and Cheddar Muffins

These are savoury muffins (obviously...) which I have never made before but they were lovely. Great on their own, as part of a meal or as a side for soup instead of bread. Make sure the batter is loose enough before baking. The first time I made them, the quantity of milk given made a very stiff batter which couldn't rise properly. Add some more milk if in doubt... This recipe is from the wonderful Hummingbird Bakery book

For about 18 UK muffins (as opposed to the giant USA sized ones) you need:
30g butter
1 red onion, finely diced
360g plain flour
2 1/2 tsp baking powder
1/2 hot chilli powder
250g strong cheddar, grated
220ml milk
1 egg
130g baby spinach leaves

Begin by sauteeing the onion in the butter till lightly golden and cooked. Leave to cook slightly. Meanwhile mix everything else together. Add the onions towards the end and mix thoroughly. Spoon into cases and bake in a moderate oven for about 30 mins till risen and golden. Serve warm. These also freeze well.

Bagels (v)

I don't have much confidence with making bread. Cakes? Yes. Bread? Not so much. However I was inspired after watching the Great British Bake Off, and learning about proving and rising and baking so thought I'd give it a go. One of the contestants made bagels, and given that we have moved in to a very Jewish area it would have been rude not to try them. They worked. Very well in fact!

For about 8 bagels you need:
2 tsp dried yeast
1 1/2 tsp granulated sugar
300ml warm water
500g bread flour
1 1/2 tsp salt

Begin by dissolving the yeast and sugar in 100ml of the water for 5 mins. Mix well and add to the flour and salt in a large bowl. Add as much extra water as you need to make a stiff, very firm dough. Knead for about 10 mins, working in extra flour if you can. The dough needs to be very very stiff and firm. Place the kneaded dough into an oiled bowl, cover and leave to rise for about an hour until it is doubled in size.

Knock back the dough and leave to rest for 10 mins. Cut into 8 equal sized pieces. Shape each piece in to a ball then form each ball in to a ring by twirling the dough on your index finger. Place the bagels onto an oiled sheet and leave to rest for 10 mins covered with a damp cloth.

Bring a large pan of water to the boil and drop each bagel in (do this in batches of 2-3). Poach the bread until it rises to the surface - about a minute. Drain and then bake at 220 for about 20 mins or until golden brown. Remove from the oven and feel humbled that you Have. Made. Bagels. Eat.

Sunday Lunch with Friends

We have some friends coming over tomorrow for a bike ride and lunch, and this is what I've made to tickle our taste buds and replenish our energy levels. Hope they like it!!

Potato wedges
Blue cheese dip
Cheddar and Spinach Muffins
Bean salad
Green salad
Crudites (for the kids ;-))
Pain de Semolina

And for pudding:
Mississippi mud pie
Apple and nut loaf
Gulab Jamans (at Lex's request, we didn't really need three puddings...!)

Sicilian Pasta with Tomatoes, Basil and Olives (v)

OK so this isn't strictly Sicilian pasta I am sure. But I saw Rick Stein make something like this on his Mediterranean adventure programme a few days ago and thought I like the look of that. The experiment worked and this was totally lush.

For 2 hungry people you need:
200g long pasta
handful fresh tomatoes
handful olives, sliced
pinch chilli flakes
salt and pepper
handful shredded basil leaves
2 tbsp olive oil
1 garlic clove, smashed

Begin by cooking the pasta. Meanwhile heat the oil in a saute pan and add the garlic. Stir to flavour the oil but don't colour the garlic. Strictly speaking you're supposed to remove the garlic now but frankly that's a heinous crime so keep it in and enjoy it in the sauce. Chop the tomatoes in half and squeeze out the seeds, discard the seeds. Roughly chop the tomato flesh and add to the hot pan. Season and stir well to cook down the tomatoes. Add the olives and chilli flakes. Drain the pasta and add to the sauce pan. Coat well, mixing in the basil leaves. Serve, scoff, smile :)