@riverford delivered a *beautiful* sweet mama squash this week and I knew I had to make this! It's an unctuous, velvety, delicious soup with a pleasant warmth from the harissa.
For 4 portions you need:
1 squash, cut into chunks (no need to peel) and deseeded
1.25l vegetable stock
1 rounded dessertspoon harissa
2 tbsp finely chopped corriander
2 tbsp roasted pumpkin seeds
2 tsp roasted pumpkin seed oil
2 pinches moroccan seasoning
salt and pepper
2 tbsp good quality olive oil
Begin by roasting the squash: lay the unpeeled chunks on a baking sheet, season well, add the moroccan seasoning and the olive oil. Roast in a moderate oven for about an hour. Leave to cool for a bit and then scoop the flesh from the skin.
Place the cooked flesh in a pan and add the stock. Bring to the boil and simmer for 10 mins. Blend. Add the drained beans and harissa and gently heat. Serve in bowls garnished with the toasted seeds, corriander and oil.
Saturday 20 March 2010
Plain Chocolate Brownie
Plain as in just chocolate, not as in not nice. This is the recipe from the Hummingbird Bakery. And very nice it is too. The only difference I have made is to reduce the amount of butter as imho it's too greasy with the full amount and I've added some vanilla as I think it enhances the taste of the chocolate.
For about 16 portions you need:
200g good quality plain chocolate
125g butter
150g plain flour
325g caster sugar
3 eggs
1 tsp vanilla extract
Melt the chocolate and butter. Once melted and cooled slightly, mix in the other ingredients. Pour the batter into a lined swiss roll tin and bake at 160 degrees for about 30 mins. Yum yum yum yum!
For about 16 portions you need:
200g good quality plain chocolate
125g butter
150g plain flour
325g caster sugar
3 eggs
1 tsp vanilla extract
Melt the chocolate and butter. Once melted and cooled slightly, mix in the other ingredients. Pour the batter into a lined swiss roll tin and bake at 160 degrees for about 30 mins. Yum yum yum yum!
Spiced Creme Caramel
This is utterly delicious. It's a Rick Stein recipe that was published in Good Food ages ago. It sounds complicated but it's not. Bar watching the caramel cook it
doesn't require much looking after at all.
For about 6 portions you need:
Custard:
500ml milk
small stick of cinnamon
1/2 vanilla pod, split (I use a whole one)
1 cardamom pod, crushed (I use two)
4oz white caster sugar
3 large eggs
2 additional egg yolks (make a pavlova or some macaroons with the left over whites)
Lob everything bar the eggs into a pan and bring to the boil then leave to
infuse for 60 mins.
Meanwhile make the caramel. Heat gently 6oz white caster sugar (this is
important cos I have used golden in the past and it doesn't work nearly as well) and
180ml water in a pan till the sugar has dissolved (should take about 10
mins) DON'T STIR IT!!!!! Then bring to the boil and boil rapidly till the
liquid has gone an amber colour again NO STIRRING!!! Immediately it turns
amber (light colour) pour into a shallow baking dish that can hold 1.5
litres.
Once the milk has infused, add the beaten eggs and yolks then strain onto
the caramel. Bake in a bain marie for 40 mins or so then leave to cool and
chill overnight. Absolutely delicious.
doesn't require much looking after at all.
For about 6 portions you need:
Custard:
500ml milk
small stick of cinnamon
1/2 vanilla pod, split (I use a whole one)
1 cardamom pod, crushed (I use two)
4oz white caster sugar
3 large eggs
2 additional egg yolks (make a pavlova or some macaroons with the left over whites)
Lob everything bar the eggs into a pan and bring to the boil then leave to
infuse for 60 mins.
Meanwhile make the caramel. Heat gently 6oz white caster sugar (this is
important cos I have used golden in the past and it doesn't work nearly as well) and
180ml water in a pan till the sugar has dissolved (should take about 10
mins) DON'T STIR IT!!!!! Then bring to the boil and boil rapidly till the
liquid has gone an amber colour again NO STIRRING!!! Immediately it turns
amber (light colour) pour into a shallow baking dish that can hold 1.5
litres.
Once the milk has infused, add the beaten eggs and yolks then strain onto
the caramel. Bake in a bain marie for 40 mins or so then leave to cool and
chill overnight. Absolutely delicious.
Wednesday 17 March 2010
Wild Garlic, Mushroom and Mascapone Pasta
The @riverford veg box arrived today. Cue a dither about what to have. We both fancied stew but there wasn't really enough time to make that, so I came up with this instead after spying a lush, dark green bag of wild garlic sitting on the top of the box.
For 2 portions you need:
200g pasta
2/3 tub mascapone
1 clove garlic, crushed
2 small leeks, finely sliced
1 cup mushrooms, thickly sliced
2 tbsp olive oil
2 tbsp grated parmesan
1 tbsp finely chopped flat leaf parsley
2 tbsp toasted pine nuts
salt and pepper
1/2 tsp paprika
Begin by sauteeing the leeks in the oil. After a few mins add the garlic and mushrooms. Cook for a further few mins and then add everything else aside from the pine nuts and parsley. Cook out to wilt the wild garlic and melt the mascapone.
Meanwhile cook the pasta. Once al dente drain, not worrying too much about all the water being drained away. Mix in with the sauce. Serve in bowls topped with cheese, parsley and pine nuts. Sit back and marvel at how amazing you are to cook a dinner like this, in under 20 mins on a work night. Quaff more wine and become even less modest.
For 2 portions you need:
200g pasta
2/3 tub mascapone
1 clove garlic, crushed
2 small leeks, finely sliced
1 cup mushrooms, thickly sliced
2 tbsp olive oil
2 tbsp grated parmesan
1 tbsp finely chopped flat leaf parsley
2 tbsp toasted pine nuts
salt and pepper
1/2 tsp paprika
Begin by sauteeing the leeks in the oil. After a few mins add the garlic and mushrooms. Cook for a further few mins and then add everything else aside from the pine nuts and parsley. Cook out to wilt the wild garlic and melt the mascapone.
Meanwhile cook the pasta. Once al dente drain, not worrying too much about all the water being drained away. Mix in with the sauce. Serve in bowls topped with cheese, parsley and pine nuts. Sit back and marvel at how amazing you are to cook a dinner like this, in under 20 mins on a work night. Quaff more wine and become even less modest.
Sunday 14 March 2010
Sweet Potato and Normal Potato Wedges with Blue Cheese and Herb and Garlic Dip
Lex requested wedges for dinner tonight. Which kinda left me in a bit of a spin cos I had no idea what to serve with them to make a complete meal... So I decided to do the sweetcorn soup and two types of wedges with different dips.
For the wedges you need:
4 medium sweet potatoes, cut into 8ths
4 medium normal potatoes, cut into 8ths
Salt and pepper
Berbere seasoning (from Waitrose, or chilli flakes and cumin if you can't get that)
4 tbsp vegetable oil
Place the sweet potatoes in one bowl, season, add 1/2 tsp of the berbere seasoning and 2 tbsp oil. Toss thoroughly. Turn out on to a baking sheet.
Place the normal potatoes in another bowl, season and add the other 2 tbsp oil. Toss and turn out on to a different baking sheet.
Roast the wedges in a hot oven for about 40 mins till crispy and cooked. Turn frequently. The sweet potato wedges will probably take about 30 mins.
For the blue cheese dip you need:
100g blue cheese
75g natural yogurt
2 heaped tbsp mayo
Blitz till smooth.
For the herb and garlic dip you need:
1/2 pack boursin
2 tbsp mascapone
2 tbsp natural yogurt
Mash the boursin into the cheese and yogurt.
Serve the wedges with the dips and feel virtuous that you have tricked your child into eating a vegetable mwahahaha...
Of course if you serve different dips the wedges themselves are vegan.
For the wedges you need:
4 medium sweet potatoes, cut into 8ths
4 medium normal potatoes, cut into 8ths
Salt and pepper
Berbere seasoning (from Waitrose, or chilli flakes and cumin if you can't get that)
4 tbsp vegetable oil
Place the sweet potatoes in one bowl, season, add 1/2 tsp of the berbere seasoning and 2 tbsp oil. Toss thoroughly. Turn out on to a baking sheet.
Place the normal potatoes in another bowl, season and add the other 2 tbsp oil. Toss and turn out on to a different baking sheet.
Roast the wedges in a hot oven for about 40 mins till crispy and cooked. Turn frequently. The sweet potato wedges will probably take about 30 mins.
For the blue cheese dip you need:
100g blue cheese
75g natural yogurt
2 heaped tbsp mayo
Blitz till smooth.
For the herb and garlic dip you need:
1/2 pack boursin
2 tbsp mascapone
2 tbsp natural yogurt
Mash the boursin into the cheese and yogurt.
Serve the wedges with the dips and feel virtuous that you have tricked your child into eating a vegetable mwahahaha...
Of course if you serve different dips the wedges themselves are vegan.
Sweetcorn Soup
This soup is just about as easy as soup gets, and yet it tastes blimming gorgeous. This is a Rose Elliott recipe from her New Complete Vegetarian book.
For 4 small servings you need:
1 large onion, chopped
2 tbsp oil
700ml stock
395g can sweetcorn, drained (about 260g drained or equivalent of fresh or frozen)
pinch paprika
pepper to season
150ml soya milk
Sweat the onion in the oil for about 5 mins. Add the corn and stock and simmer for about 15 mins. Add the milk and paprika and blend. Really lovely :)
For 4 small servings you need:
1 large onion, chopped
2 tbsp oil
700ml stock
395g can sweetcorn, drained (about 260g drained or equivalent of fresh or frozen)
pinch paprika
pepper to season
150ml soya milk
Sweat the onion in the oil for about 5 mins. Add the corn and stock and simmer for about 15 mins. Add the milk and paprika and blend. Really lovely :)
Chocolate Easter Nests
Yes I know it's not Easter yet, but I love these and they're something Lex can make on his own too.
For about 12 nests you need:
200g milk chocolate
25g dark chocolate
100g shredded wheat (about 5 individual large wheats)
25g butter
12 mini chocolate eggs
12 jelly beans
Melt the chocolate and butter. Meanwhile crush the wheats in your hands into a bowl. Once the choc/butter is melted add to the crushed wheat and mix well. Place into cake cases and top with a mini chocolate egg and a jelly bean. Scoff and feel that they're sort of good for you as they contain shredded wheat. Never make again till next Spring!
For about 12 nests you need:
200g milk chocolate
25g dark chocolate
100g shredded wheat (about 5 individual large wheats)
25g butter
12 mini chocolate eggs
12 jelly beans
Melt the chocolate and butter. Meanwhile crush the wheats in your hands into a bowl. Once the choc/butter is melted add to the crushed wheat and mix well. Place into cake cases and top with a mini chocolate egg and a jelly bean. Scoff and feel that they're sort of good for you as they contain shredded wheat. Never make again till next Spring!
Mock Mozzerella and Tomato Paninis
I brought some basil flavoured tofu a few weeks ago out of sheer curiosity. It looked OK, but I was a bit scared of it to tell the truth. We used it today in a mock mozz and tom panini. If I was vegan I'd say yummy. But given that I'm veggie the tofu just wasn't enough of a substitute for oozing, yummy, mozz. But if you fancy it, it's not that bad. Honest.
For 1 hungry persons lunch you need:
1 small-ish bake at home ciabatta
1/2 pack basil tofu, sliced into long strips
1 small ripe tomato, sliced
1/4 red onion, sliced
2 tbsp sun dried tomato paste/vegan pesto
Split the bread in half. Spread the paste/pesto on one side then layer up the tofu tomato and onion. Place the other half on top and heat in a panini press, making sure to press down well for even cooking. Cook for about 8 mins till the bread is brown and crispy and the filling is hot. Serve with a green salad.
For 1 hungry persons lunch you need:
1 small-ish bake at home ciabatta
1/2 pack basil tofu, sliced into long strips
1 small ripe tomato, sliced
1/4 red onion, sliced
2 tbsp sun dried tomato paste/vegan pesto
Split the bread in half. Spread the paste/pesto on one side then layer up the tofu tomato and onion. Place the other half on top and heat in a panini press, making sure to press down well for even cooking. Cook for about 8 mins till the bread is brown and crispy and the filling is hot. Serve with a green salad.
Sticky Toffee Pudding
I adore this. But it's seriously not good for you. Well actually that's not true. There are so many dates in the cake bit that I am sure that should count as one of your 5-a-day. But the sauce, oh my the sauce! Nothing with that much cream, butter and sugar can be good for you can it?!
For about 12 portions you need:
Cake:
200g stoned dates (snigger)
250ml boiled water
½ tsp bicarbonate of soda
85g soft butter
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten
Sauce:
200g light muscovado sugar
200g butter
300ml double cream
Begin by placing the dates in a bowl with the bicarb and pouring over the water. Leave to soften for about an hour (longer if you can). After they have soaked, puree with a hand blender.
Meanwhile cream the butter and sugar together then add the eggs, flour and spice. Mix thoroughly. Fold in the date puree and pour into a lined tin. Bake for about 30 mins till springy.
For the sauce place all the ingredients in a pan and heat gently. Cook till a nice golden colour. Slice the cake into portions and place in a bowl. Pour over the sauce and enjoy. This also freezes well.
For about 12 portions you need:
Cake:
200g stoned dates (snigger)
250ml boiled water
½ tsp bicarbonate of soda
85g soft butter
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten
Sauce:
200g light muscovado sugar
200g butter
300ml double cream
Begin by placing the dates in a bowl with the bicarb and pouring over the water. Leave to soften for about an hour (longer if you can). After they have soaked, puree with a hand blender.
Meanwhile cream the butter and sugar together then add the eggs, flour and spice. Mix thoroughly. Fold in the date puree and pour into a lined tin. Bake for about 30 mins till springy.
For the sauce place all the ingredients in a pan and heat gently. Cook till a nice golden colour. Slice the cake into portions and place in a bowl. Pour over the sauce and enjoy. This also freezes well.
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