A real winter warmer this one, and dead simple to make too. You can use any combination of root veggies you want to. Today the veg box had left us with celeriac, carrots and jerusalem artichokes. So in they went. The dumplings are nicer with dried herbs (I learnt this today after using fresh...). I also made the mash with vegan marge and soya milk to make the whole meal vegan but you could of course use butter.
Hot Pot
For 4-6 portions you need:
1 large onion, chopped
3 large carrots, diced
1 medium celariac, diced
equiv amount of Jerusalem artichokes to the other veggies, diced
1 tbsp olive oil
750ml stock
2 handfuls (1/2 cup?) pearl barley
2 tsp cornflour slackened with cold water
Saute all the veggies in the oil for about 10 mins to release their juices. Then add the stock and pearl barley. Bring to the boil and simmer for about 40 mins till the barley is cooked. Remove the dumplings and add the cornflour, stir through to thicken, return the dumplings and then serve when ready.
Herbed Dumplings
50g vegetable suet
100g self raising flour
1 tsp dried mixed herbs
salt and pepper
cold water to mix to a dough
Mix everything together into a dough, then divide into 8, roll in to balls and place on the top of the stew. Steam for 40 mins till done.
Mash
Yeah yeah I know you don't really need a recipe for this but seeing as I'm here...
Dice potatoes and cover with cold water. Bring to the boil and simmer for about 20 mins till tender. Drain and mash (I like to use a ricer for creamy smooth mash). Add butter, milk and seasoning, mix well and serve.
Saturday 6 February 2010
Friday 5 February 2010
Mixed Lentil Stew
If, like me, you're a veggie who misses the rich, dark taste of mince and doesn't necessarily want to use a meat substitute to recreate the taste, then this recipe is for you. It's dark and warming and nourishing and filling and just, well, gorgeous!
For 6-8 generous portions you need:
1 tbsp oil
1 large onion, chopped
3 cloves garlic, crushed
300g mixed lentils: I use red, green, puy and brown.
1.5 litres of dark stock (vecon is a good one to use)
2 tbsp tom puree
2 tbsp shoyu/soya sauce
1 tsp marmite
Begin by sauteeing the onion and garlic gently. After about 5 mins add the lentils and fry for a further few mins. Then add the stock and everything else and bring to the boil. Reduce the heat and simmer for an hour or so. You want the red lentils to be completely mushed into the sauce, thickening it. If you want you can also add diced swede, carrot, parsnips, celariac etc to this. But it's equally nice without. It's lovely served with steamed veggies and mash or you can use it as a base for shepherds pie.
For 6-8 generous portions you need:
1 tbsp oil
1 large onion, chopped
3 cloves garlic, crushed
300g mixed lentils: I use red, green, puy and brown.
1.5 litres of dark stock (vecon is a good one to use)
2 tbsp tom puree
2 tbsp shoyu/soya sauce
1 tsp marmite
Begin by sauteeing the onion and garlic gently. After about 5 mins add the lentils and fry for a further few mins. Then add the stock and everything else and bring to the boil. Reduce the heat and simmer for an hour or so. You want the red lentils to be completely mushed into the sauce, thickening it. If you want you can also add diced swede, carrot, parsnips, celariac etc to this. But it's equally nice without. It's lovely served with steamed veggies and mash or you can use it as a base for shepherds pie.
Thursday 4 February 2010
Sticky Date Bars
These contain fruit so they're good for you, right?! They're also deliciously sticky and chewy and moreish. They're a bit like fig rolls but in a good way.
For about 16 bars you need:
250ml water
200g chopped, stoned dates
175g plain flour
1/2 tsp bicarb
175g soft light brown sugar
100g oats
pinch salt
175g butter, diced (or soya marge for a vegan version)
Begin by putting the water and dates into a pan and bringing to the boil. Cook for about 10 minutes and then puree so the mix is very thick and smooth. Blitz the butter and flour till it resembles breadcrumbs and then mix in the bicarb, sugar, salt and oats.
Press half the oat mixture into a lined tin, top with the date puree and then sprinkle over the remaining mixture, pressing down lightly with your fingers.
Bake for about 40 mins till golden brown and set. Allow to cool completely, then turn out of the tin, cut into squares and scoff.
Wednesday 3 February 2010
Bananas in Pyjamas
OK OK so this is hardly rocket science but as I've said before this is partly a blog to teach my son to cook. Plus I'm knackered. Rammstein last night was awesome, but at my age it's left me too tired to contemplate much more than comfort nursery food on my return home!
So. For one bowl of yellow nourishment you need a banana and a tub of custard. Chop said banana, cover with custard, nuke till hot and eat. Instant bliss :)
So. For one bowl of yellow nourishment you need a banana and a tub of custard. Chop said banana, cover with custard, nuke till hot and eat. Instant bliss :)
Tuesday 2 February 2010
Courgette Loaf Cake
A squidgy, deliciously moreish cake which is a bit like carrot cake, but isn't at the same time. Delicately spiced with a crunchy topping from the demerara sugar it keeps well for lunches and also freezes beautifully allowing you to always have a slice of cake to hand!
For 2 loaves you need:
400g plain flour
1/2 tsp salt
1 tsp bicarb
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
300g caster sugar
100g ounces of demerara sugar
3 eggs, beaten
200ml sunflower oil
2 tsp vanilla extract
400g courgettes, grated (skin an' all)
Lob everything into a large bowl and mix well. Pour into 2 lined loaf tins and bake in a moderate oven for about 30 mins until risen and done. Slice and scoff!
For 2 loaves you need:
400g plain flour
1/2 tsp salt
1 tsp bicarb
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
300g caster sugar
100g ounces of demerara sugar
3 eggs, beaten
200ml sunflower oil
2 tsp vanilla extract
400g courgettes, grated (skin an' all)
Lob everything into a large bowl and mix well. Pour into 2 lined loaf tins and bake in a moderate oven for about 30 mins until risen and done. Slice and scoff!
Monday 1 February 2010
Cream of Mushroom Soup
I really fancied this after a colleague ate some for lunch the other day. I have to say the recipe was a bit disappointing and lacked a really deep mushroom flavour. I think next time I will vary the mushrooms more to add more depth. But it was nice, don't get me wrong!
For 6 servings you need
30g dried porcini mushrooms soaked in 1 litre of boiling water for 30 mins
400g mixed mushrooms, roughly chopped
1 onion, diced
4 cloves garlic, crushed
3 oz butter
300ml milk
200ml double cream
100ml white wine
salt and pepper
chopped parsley to serve.
Begin by sweating the onions and garlic in the butter over a low, gentle heat. Let them get really soft but don't let them colour at all. Add the mushrooms and continue to sweat for another 20 mins or so. Strain off the dried mushrooms (reserving the liquid) and chop before adding to the pan with the onions and fresh mushrooms. Add the mushroom liquid, wine, milk and seasoning and simmer for 30 mins. Add the cream, check the seasoning and serve in hot bowls scattered with the chopped parsley.
For 6 servings you need
30g dried porcini mushrooms soaked in 1 litre of boiling water for 30 mins
400g mixed mushrooms, roughly chopped
1 onion, diced
4 cloves garlic, crushed
3 oz butter
300ml milk
200ml double cream
100ml white wine
salt and pepper
chopped parsley to serve.
Begin by sweating the onions and garlic in the butter over a low, gentle heat. Let them get really soft but don't let them colour at all. Add the mushrooms and continue to sweat for another 20 mins or so. Strain off the dried mushrooms (reserving the liquid) and chop before adding to the pan with the onions and fresh mushrooms. Add the mushroom liquid, wine, milk and seasoning and simmer for 30 mins. Add the cream, check the seasoning and serve in hot bowls scattered with the chopped parsley.
Sunday 31 January 2010
Lemon and White Chocolate Puddings
Another recipe inspired by Denis Cotter. His called for lemon verdanna but I had none. I also didn't have enough white chocolate to make the full amount so improvised. The result is a lovely light lemony pudding.
For about 6 puddings you need
100g ricotta
150g white chocolate, melted
2 whole eggs
1 eggs white
75ml double cream
zest and juice of 1 lemon
Melt the chocolate and mix all the other ingredients together. Once the chocolate has melted mix into the batter and then pour into greased ramekins. Bake in a bain marie for about 25 mins till risen and set. Serve au naturel or with some fruit compote. A lovely refreshing and light end to a meal.
For about 6 puddings you need
100g ricotta
150g white chocolate, melted
2 whole eggs
1 eggs white
75ml double cream
zest and juice of 1 lemon
Melt the chocolate and mix all the other ingredients together. Once the chocolate has melted mix into the batter and then pour into greased ramekins. Bake in a bain marie for about 25 mins till risen and set. Serve au naturel or with some fruit compote. A lovely refreshing and light end to a meal.
Leek and Blue Cheese Tartlets
A Denis Cotter recipe this one (from the Autumn and Winter Paradiso Year book). And OMG it's lovely. I really should make pastry more often as it always seems to work well. Then again it's not really the best thing in the world to eat is it?! If you don't like blue cheese, don't be put off making these as they have a lovely salty savoury flavour rather than a "THIS CONTAINS BLUE CHEESE" flavour!
For about six tartlets (or one big one) you need:
300g plain flour
150g cold salted butter
enough water to mix to a dough
400g finely shredded leeks
100g blue cheese (I used Blackstick White, yum yum yum)
2 cloves garlic, crushed
1/2 tsp french mustard
large knob butter.
Begin by sweating the leeks and garlic in the butter over a gentle gentle heat for about 30 mins till they are meltingly tender and moist.
Meanwhile make the pastry. Blitz the butter and flour in a food processor then add the water to make the dough. Roll out and line the tins. Prick and bake blind for 15 mins or so. Fill with the leeks and then top with the crumbled cheese. Bake for about 30 mins till the cheese had melted into the leeks. Serve hot, warm or cold. They're delicious with a glass of cold dry sherry and some semi dried tomatoes.
For about six tartlets (or one big one) you need:
300g plain flour
150g cold salted butter
enough water to mix to a dough
400g finely shredded leeks
100g blue cheese (I used Blackstick White, yum yum yum)
2 cloves garlic, crushed
1/2 tsp french mustard
large knob butter.
Begin by sweating the leeks and garlic in the butter over a gentle gentle heat for about 30 mins till they are meltingly tender and moist.
Meanwhile make the pastry. Blitz the butter and flour in a food processor then add the water to make the dough. Roll out and line the tins. Prick and bake blind for 15 mins or so. Fill with the leeks and then top with the crumbled cheese. Bake for about 30 mins till the cheese had melted into the leeks. Serve hot, warm or cold. They're delicious with a glass of cold dry sherry and some semi dried tomatoes.
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