I saw a recipe for something similar to this in a food mag last month. And predictably, when I go to try and make it I can't find the magazine... if anyone knows what it was I would be eternally grateful! It'll either be BBC Good Food or Delicious.
Anyway. This was inspired by the lost recipe. And it was lovely. Lex really liked the spicy butternut squash and I liked the crunchy chickpeas!
For 3-4 portions you need:
1 butternut squash, peeled, deseeded and chopped into rough chunks
2 red onions, peeled and cut into sixths
1/2 punnet cherry toms, halved
1 tbsp ras-el-halout
2 tbsp olive oil
salt and pepper
1 tin chickpeas, drained
1 cup bulgar wheat
1 tsp stock powder
just under 2 cups boiling water
Begin by placing the onions and squash on a baking sheet. Drizzle over the oil, salt and pepper and ras-el-halout. Roast in a hot oven for about 10 mins. Then add the chickpeas. After another 10 mins add the cherry toms and cook for a final 5-10 mins.
Meanwhile place the bulgar wheat in to a bowl with the stock and boiling water. Cover and leave to absorb for 30 mins.
Serve with chopped corriander and maybe some cooked haloumi if you don't want it vegan. I did think about making a harissa and tahini dressing to go with it but ran out of time so that's for another day!
Friday, 26 February 2010
Thursday, 25 February 2010
Chocolate Pudding with Chilli and Cinnamon
A Nigella staple this one, and very quick to throw together to fix that chocolate craving when it strikes. It can also be vegan if you use soya milk. Make sure you use a dish that's deep enough and sit it on a baking tray as the pudding has a tendency to erupt over the sides when it cooks... The recipe is on p229 of her Feast book.
For 4 large portions you need:
150g flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp chilli powder
50g cocoa powder
200g vanilla sugar
125ml milk
1 tsp vanilla extract
60ml vegetable oil
100g light soft brown sugar
175ml boiling water
60ml dark brandy
Begin by putting all the dry ingredients except for 25g of cocoa and the brown sugar into a bowl. Add the oil, milk and vanilla and mix to a batter. Pour into a 2 litre dish. Mix the remaining 25g cocoa and the brown sugar together and sprinkle over the batter. Pour over the brandy and boiling water and bake for about 25-30 mins. The pudding will cook into a cake on the top with a rich chocolate sauce on the bottom. Delish.
For 4 large portions you need:
150g flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp chilli powder
50g cocoa powder
200g vanilla sugar
125ml milk
1 tsp vanilla extract
60ml vegetable oil
100g light soft brown sugar
175ml boiling water
60ml dark brandy
Begin by putting all the dry ingredients except for 25g of cocoa and the brown sugar into a bowl. Add the oil, milk and vanilla and mix to a batter. Pour into a 2 litre dish. Mix the remaining 25g cocoa and the brown sugar together and sprinkle over the batter. Pour over the brandy and boiling water and bake for about 25-30 mins. The pudding will cook into a cake on the top with a rich chocolate sauce on the bottom. Delish.
Sunday, 21 February 2010
Stuffed, Baked Mushrooms with Basil and Tomato Sauce
I fancied some stuffed mushrooms today, and a rummage through the fridge showed a tub of ricotta that really needed to be used so I created this. N ate it, and he doesn't really like mushrooms so I have to assume it was a success!
For 2 portions you need:
4 large portabello mushrooms, preferably ones that form a saucer to contain the filling
250g ricotta
2 cloves garlic, crushed
1 bag spinach
salt and pepper
good grating of nutmeg
1 egg
parmesan
For the basil and tomato sauce:
1 tin cherry toms in tom juice
large handful shredded basil leaves
salt and pepper
1/2 tsp stock powder
100ml white wine
1/2 tsp sugar
3 tbsp olive oil
Begin by nuking the spinach to wilt it - place in a covered bowl and nuke on high for 2 mins, then leave to stand for 1 min. Chop finely. Place the ricotta in a bowl and add the spinach, seasoning, egg and nutmeg. Add a good grating of parmesan (about 1/3 cup). Mix thoroughly. Place the mushrooms into an oven proof dish (peel if you want and trim the stalks). Spoon the filling on top and then bake at 180 degrees for about 30 mins.
Meanwhile make the sauce. Place all the ingredients in a pan and heat gently. Reduce the sauce by about half until thickened.
Serve with crusty bread to mop up the yummy juices.
For 2 portions you need:
4 large portabello mushrooms, preferably ones that form a saucer to contain the filling
250g ricotta
2 cloves garlic, crushed
1 bag spinach
salt and pepper
good grating of nutmeg
1 egg
parmesan
For the basil and tomato sauce:
1 tin cherry toms in tom juice
large handful shredded basil leaves
salt and pepper
1/2 tsp stock powder
100ml white wine
1/2 tsp sugar
3 tbsp olive oil
Begin by nuking the spinach to wilt it - place in a covered bowl and nuke on high for 2 mins, then leave to stand for 1 min. Chop finely. Place the ricotta in a bowl and add the spinach, seasoning, egg and nutmeg. Add a good grating of parmesan (about 1/3 cup). Mix thoroughly. Place the mushrooms into an oven proof dish (peel if you want and trim the stalks). Spoon the filling on top and then bake at 180 degrees for about 30 mins.
Meanwhile make the sauce. Place all the ingredients in a pan and heat gently. Reduce the sauce by about half until thickened.
Serve with crusty bread to mop up the yummy juices.
Quorn and Vegetable Stew
A last minute throw-it-all-in-the-pan-and-see-what-happens dish this one. And the end result wasn't bad. Lex ate it!
For 3 generous portions you need:
3 carrots, sliced
3 leeks, thinly sliced
2 onions, chopped
1 packet quorn chunks
1 can larger
1 tsp sugar
2 stock cubes
1 tsp dried herbs (I used oregano)
salt and pepper to taste
Begin by frying the veggies in a little olive oil. Then add everything else, bring to the boil and simmer for about 20 mins till the carrots are cooked. We served it with giant cous cous which was frankly *bizarre*. I'd recommend mash or pasta or rice next time!
For 3 generous portions you need:
3 carrots, sliced
3 leeks, thinly sliced
2 onions, chopped
1 packet quorn chunks
1 can larger
1 tsp sugar
2 stock cubes
1 tsp dried herbs (I used oregano)
salt and pepper to taste
Begin by frying the veggies in a little olive oil. Then add everything else, bring to the boil and simmer for about 20 mins till the carrots are cooked. We served it with giant cous cous which was frankly *bizarre*. I'd recommend mash or pasta or rice next time!
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