I always keep some frozen fruits in the freezer for puddings, smoothies and muffins. At this time of year the frozen fruits are much better value and have fewer food miles/carbon from hothouses but taste just as good, especially when cooked. This is a dead simple recipe but tastes divine, especially with some ice cream or clotted cream if you're feeling indulgent. You can make it vegan by using vegan marge and soya milk and serving with swedish glace.
For 4-6 portions you need:
800g fruit (I used british garden fruits and cherries)
85g vanilla sugar
1 tbsp plain flour
Topping:
100g plain flour
50g ground almonds
85g vanilla sugar
1 tsp baking powder
50g butter/soya marge
75ml milk plus a little extra for brushing before baking
1 tsp vanilla extract
25g flaked almonds
Toss the fruit, sugar and flour together before tumbling into a baking dish.
Blitz the butter, baking powder, sugar, almonds and flour together till mixed and then drizzle in the milk till just combined. Knead together lightly then roll out and cut into about 12 pieces. Lay the scones on top of the fruit and brush with the left over milk. Bake at 180 degrees for about 35 mins till bubbling, golden and aromatic. Scoff. Repeat.
Saturday 10 April 2010
Pseudo Gado Salad
I adore Gado Gado and this is a cheat's version. Not that authentic, but scrummy none the less and very easy to throw together after work for a healthy feast.
For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu
For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk
Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.
Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.
For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu
For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk
Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.
Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.
Lemon Paneer Kebabs (v)
You can use quorn or paneer or tofu for this depending on what you fancy. If you use tofu, use soya yogurt tho to make it vegan (or else frankly what's the point as the paneer/quorn have a nicer texture imho!).
For 2 portions you need:
100g thin natural yogurt
1 lemon - cut in half and squeeze half, cut the other half into wedges
1/2 tsp each of ground coriander, cumin and chilli
1 block paneer cubed, 1 pack tofu cubed or 1 pack quorn fillets, defrosted and cut into chunks
lettuce, shredded
alfafa
handful mint and coriander, roughly chopped
flatbreads/roti to serve
In a bowl mix together the yogurt, lemon and spices. Season. Leave half in a bowl and use the other half to coat the protein of choice. Leave to marinade for about 30 mins.
Place the marinaded protein onto a shallow baking tray and grill for about 4 mins, turning to stop it from burning. You can also bake this in the oven at 180 degrees for about 20 mins.
Serve piled onto the breads, topped with lettuce, herbs and some more of the reserved marinade.
For 2 portions you need:
100g thin natural yogurt
1 lemon - cut in half and squeeze half, cut the other half into wedges
1/2 tsp each of ground coriander, cumin and chilli
1 block paneer cubed, 1 pack tofu cubed or 1 pack quorn fillets, defrosted and cut into chunks
lettuce, shredded
alfafa
handful mint and coriander, roughly chopped
flatbreads/roti to serve
In a bowl mix together the yogurt, lemon and spices. Season. Leave half in a bowl and use the other half to coat the protein of choice. Leave to marinade for about 30 mins.
Place the marinaded protein onto a shallow baking tray and grill for about 4 mins, turning to stop it from burning. You can also bake this in the oven at 180 degrees for about 20 mins.
Serve piled onto the breads, topped with lettuce, herbs and some more of the reserved marinade.
Friday 9 April 2010
The *Perfect* Soya Latte (v)
OK OK this is a non recipe but remember what I've said before, this is a blog to teach my son as well as to record what we eat/experiment with. And I hope therefore that by writing this down both my husband and son can learn how to make me happy through the medium of coffee...!!
For one steaming and gorgeous mug you need:
125ml soya milk, preferably Alpro fresh soya milk
200ml fresh, strong coffee. Preferably Monsooned Malabar. Made from freshly ground beans in a french press.
2 tsp vanilla caster sugar
Chocolate dust to serve
Nutmeg
A mug of sufficient capacity, preferably with a wide diameter
Place the sugar and milk into a mug and nuke on high for 1 minute. Make the coffee. Froth the milk with an aerolatte for about 30 seconds till foamy. Pour in the coffee, into the middle of the foam. Gently stir to mix. Check it hasn't split (if it has swear profusely, chuck away and start again...). Top up to the brim with coffee. Dust with chocolate powder and add a smidgen of freshly grated nutmeg. Serve to me on a silver tray on bended knee. Retire gracefully and leave me in a-b-s-o-l-u-t-e silence whilst I enjoy.
For one steaming and gorgeous mug you need:
125ml soya milk, preferably Alpro fresh soya milk
200ml fresh, strong coffee. Preferably Monsooned Malabar. Made from freshly ground beans in a french press.
2 tsp vanilla caster sugar
Chocolate dust to serve
Nutmeg
A mug of sufficient capacity, preferably with a wide diameter
Place the sugar and milk into a mug and nuke on high for 1 minute. Make the coffee. Froth the milk with an aerolatte for about 30 seconds till foamy. Pour in the coffee, into the middle of the foam. Gently stir to mix. Check it hasn't split (if it has swear profusely, chuck away and start again...). Top up to the brim with coffee. Dust with chocolate powder and add a smidgen of freshly grated nutmeg. Serve to me on a silver tray on bended knee. Retire gracefully and leave me in a-b-s-o-l-u-t-e silence whilst I enjoy.
Potato Mamoosa (Spicy Scrambled Eggs with Potatoes and Tomatoes)
I love love love Indian flavours with eggs and this is a favourite recipe of mine. It's a cinch to prepare and is great as an alternative brunch at the weekend. If you're vegan simply substitute the eggs for some silken tofu and 'scramble' as normal.
For 4 portions you need:
2 tsbp oil
2 chillies, chopped
1 tsp tumeric (a little more if using tofu)
1 red onion, chopped
500g waxy potatoes, diced
2 medium tomatoes, chopped
4 eggs, beaten
handful coriander leaves, chopped
Begin by par boiling the potatoes in water for about 5-8 mins till tender. Meanwhile heat the oil in a pan and add the chillies and tumeric and then the onion. Cook for 4-5 mins. Add the drained potatoes and cook for about 5 mins. Then add the tomatoes and cook for a further 10 mins. Add the eggs and scramble gently for about 4 mins. Season and serve topped with the coriander. It's delish with rotis or naan.
For 4 portions you need:
2 tsbp oil
2 chillies, chopped
1 tsp tumeric (a little more if using tofu)
1 red onion, chopped
500g waxy potatoes, diced
2 medium tomatoes, chopped
4 eggs, beaten
handful coriander leaves, chopped
Begin by par boiling the potatoes in water for about 5-8 mins till tender. Meanwhile heat the oil in a pan and add the chillies and tumeric and then the onion. Cook for 4-5 mins. Add the drained potatoes and cook for about 5 mins. Then add the tomatoes and cook for a further 10 mins. Add the eggs and scramble gently for about 4 mins. Season and serve topped with the coriander. It's delish with rotis or naan.
Spiced Quinoa with Almonds and Feta
Another @bbcgoodfood recipe. This is lush for lunches as it's great made ahead and left to develop. It keeps for a couple of days.
For 4 portions you need:
1 tbsp olive oil
1 tsp ground coriander
1/2 tsp tumeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta, crumbled
handful parsley, chopped
juice 1/2 lemon.
600ml stock
Heat the oil in a pan and add the spices. Heat gently. Add the quinoa and toast till it pops. Add the stock, bring to the boil and cover. Simmer for about 10 mins till the quinoa has cooked. Leave to steam for another 30 mins or so. Stir through the parsley, feta and almonds.
For 4 portions you need:
1 tbsp olive oil
1 tsp ground coriander
1/2 tsp tumeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta, crumbled
handful parsley, chopped
juice 1/2 lemon.
600ml stock
Heat the oil in a pan and add the spices. Heat gently. Add the quinoa and toast till it pops. Add the stock, bring to the boil and cover. Simmer for about 10 mins till the quinoa has cooked. Leave to steam for another 30 mins or so. Stir through the parsley, feta and almonds.
Pasta with Creamy Tomatoes and Spinach
This is an @bbcgoodfood recipe where I have switched the suggested gnocchi for pasta. It'd be good with ramps or wild garlic too instead of the spinach.
For 4 portions you need:
1 tbsp olive oil
2 garlic cloves, crushed
1 can chopped toms (it's very nice with a can of cherry toms)
400g pasta
1/2 tub mascapone
handful basil leaves
200g pack baby spinach
Parmesan shavings to serve
Begin by cooking the pasta. Meanwhile saute the garlic in the oil for a few mins and then add the toms. Add the mascapone and heat through. Add some seasoning, including sugar, to taste and then wilt in the spinach. Drain the pasta and mix with the sauce. Serve topped with basil and cheese. Yummy.
For 4 portions you need:
1 tbsp olive oil
2 garlic cloves, crushed
1 can chopped toms (it's very nice with a can of cherry toms)
400g pasta
1/2 tub mascapone
handful basil leaves
200g pack baby spinach
Parmesan shavings to serve
Begin by cooking the pasta. Meanwhile saute the garlic in the oil for a few mins and then add the toms. Add the mascapone and heat through. Add some seasoning, including sugar, to taste and then wilt in the spinach. Drain the pasta and mix with the sauce. Serve topped with basil and cheese. Yummy.
Rocky Road, Chocolate Fridge Cake...
Melted chocolate with stuff in it in other words! Have loads of variations for this, but will blog the one I made today as a starting point. The idea was to use up some of the Easter chocolate mountain. If you add fruit to chocolate it becomes healthy, right?!
For about 16 bars you need:
300g chocolate (that's 2 large cadburys eggs and half a bar of dark chocolate to you!)
125g butter
3 tbsp golden syrup
200g chocolate digestives
80g white chocolate chips
25g chopped crystalised ginger
25g chopped glace cherries
25g mini marshmallows
25g hazlenuts
Begin by melting the chocolate, butter and syrup in a double boiler. Crush the biscuits in a bowl with a rolling pin (you want shrapnel not powder) and chop the ginger and cherries. Pour half the melted chocolate mixture on to the biscuits and fruit. Mix well. Pour into a swiss roll tin lined with cling film. Top with the hazelnuts and marshmallows and then pour over the remaining chocolate. Cover with clingfilm and chill for a couple of hours.
For about 16 bars you need:
300g chocolate (that's 2 large cadburys eggs and half a bar of dark chocolate to you!)
125g butter
3 tbsp golden syrup
200g chocolate digestives
80g white chocolate chips
25g chopped crystalised ginger
25g chopped glace cherries
25g mini marshmallows
25g hazlenuts
Begin by melting the chocolate, butter and syrup in a double boiler. Crush the biscuits in a bowl with a rolling pin (you want shrapnel not powder) and chop the ginger and cherries. Pour half the melted chocolate mixture on to the biscuits and fruit. Mix well. Pour into a swiss roll tin lined with cling film. Top with the hazelnuts and marshmallows and then pour over the remaining chocolate. Cover with clingfilm and chill for a couple of hours.
Thursday 8 April 2010
Breakfast Cherry and Vanilla Muffins
One of the best things about being on leave at home is that I can pretend every day is a weekend day and that means loads and loads of *baking* (Becka does a happy dance). I fancied something different for breakfast today but didn't fancy the washing up that accompanies a fry up or fecking pancakes. Again! So I decided to make some muffins as according to Celia Brooks Brown "nothing beats a batch of home-bakes muffins". They're in the oven as I blog so I can't deny or confirm that fact. Yet. This is a variation of her muffins recipe from New Vegetarian.
For about 10 muffins you need:
2 cups plain flour
6 tbsp oil
2 eggs
1/2 cup yogurt (use a runny one not the 0% total I used as it's too thick)
1/2 cup milk (as yogurt was too thick)
1 cup vanilla sugar
1 1/2 cups frozen cherries
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
Lob everything into a bowl and mix lightly. Scrape into muffin cases and bake at 180 degrees for about 20 mins till risen and golden brown. Enjoy with coffee and fresh OJ. Yum.
For about 10 muffins you need:
2 cups plain flour
6 tbsp oil
2 eggs
1/2 cup yogurt (use a runny one not the 0% total I used as it's too thick)
1/2 cup milk (as yogurt was too thick)
1 cup vanilla sugar
1 1/2 cups frozen cherries
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
Lob everything into a bowl and mix lightly. Scrape into muffin cases and bake at 180 degrees for about 20 mins till risen and golden brown. Enjoy with coffee and fresh OJ. Yum.
Wednesday 7 April 2010
Spiced Rice with Vegetables
I fancied a biryani tonight to go with the dhal, but couldn't find a suitable recipe. This is based on Linda McCartney's Vegetable Kichdi. It's nice with a sloppy curry e.g. wet dhal or a tomato based curry sauce.
For 4-6 portions you need:
225g basmati rice (I used brown but would recommend using white as the brown took f-o-r-e-v-e-r to cook...)
50g red lentils
2 large onions, chopped
4 cloves garlic, crushed
4 cardamon pods
4 peppercorns, crushed
1 tsp chillis
1 tsp tumeric
1 tsp cumin seeds
1/2 stick cinnamon
4 cloves
25g butter
2 tbsp oil
2 inch piece ginger, grated
1/2 head broccoli and cauliflower
1 sweet potato, diced
2 carrots, sliced
750ml stock
1/4 cup cashew nuts
Begin by frying the spices in the oil and butter. When aromatic add the onions and garlic and saute. Then add the rice and stock and carrots. Bring to the boil and simmer for 15 mins. Add the remaining vegetables and cook for a further 15-20 mins till the rice is done and the vegetables are tender. Serve topped with toasted cashew nuts and chopped corriander.
For 4-6 portions you need:
225g basmati rice (I used brown but would recommend using white as the brown took f-o-r-e-v-e-r to cook...)
50g red lentils
2 large onions, chopped
4 cloves garlic, crushed
4 cardamon pods
4 peppercorns, crushed
1 tsp chillis
1 tsp tumeric
1 tsp cumin seeds
1/2 stick cinnamon
4 cloves
25g butter
2 tbsp oil
2 inch piece ginger, grated
1/2 head broccoli and cauliflower
1 sweet potato, diced
2 carrots, sliced
750ml stock
1/4 cup cashew nuts
Begin by frying the spices in the oil and butter. When aromatic add the onions and garlic and saute. Then add the rice and stock and carrots. Bring to the boil and simmer for 15 mins. Add the remaining vegetables and cook for a further 15-20 mins till the rice is done and the vegetables are tender. Serve topped with toasted cashew nuts and chopped corriander.
Scones (for cream tea)
I love scones. I don't much like making them as I hate rubbing fat into flour but that's what a food processor is for... But I do like eating them slathered in clotted cream and homemade jam. And I wonder why I can never shift that last stone...
For about 12 scones you need:
225g self raising flour
1/4 tsp baking powder
1/2 tsp bicarb
50g butter (use vegan marge for vegan scones)
50g golden caster sugar
about 150ml milk (use soya milk for vegan scones)
1 tbsp lemon juice
Rub the fat into the flour using a food processor. Once combined add everything else apart from the milk. Blitz again to combine then drizzle in the milk with the motor running till it forms a dough. Remove from the bowl and roll into a thick circle. Cut out scones and place on a baking tray. Brush with egg wash/soya milk and bake for about 15 mins at 180 degrees till risen and golden. Serve with lashings of clotted cream and jam. Yum!
For about 12 scones you need:
225g self raising flour
1/4 tsp baking powder
1/2 tsp bicarb
50g butter (use vegan marge for vegan scones)
50g golden caster sugar
about 150ml milk (use soya milk for vegan scones)
1 tbsp lemon juice
Rub the fat into the flour using a food processor. Once combined add everything else apart from the milk. Blitz again to combine then drizzle in the milk with the motor running till it forms a dough. Remove from the bowl and roll into a thick circle. Cut out scones and place on a baking tray. Brush with egg wash/soya milk and bake for about 15 mins at 180 degrees till risen and golden. Serve with lashings of clotted cream and jam. Yum!
Strawberry Jam
Memories of summer this one. And a reminder that the last jar of homegrown, homemade jam needs to be eaten. I don't think anything can replace the deep joy of eating a jar of runny (it has to be french style and runny imho) homemade strawberry jam made with homegrown strawberries. A true memory of the summer.
For about 4 1/2 jars you need:
1 kg jam sugar
juice 1 lemon
2 kg strawberries
Begin by mascerating the strawberries in the juice and sugar. Place everything in a preserving pan and leave, overnight, for the juices to flow. The next day heat very gently till all the sugar has dissolved. Once this has happened bring to the boil and boil rapidly for 5 mins. Test for the set (I keep saucers in the freezer and bring one our for each test. Turn off the heat and place a small amount of jam on the cold saucer. Leave for 30 seconds and then run the back of a spoon through it. If a skin forms and there's a clear trail it's ready to jar. If not, boil again for another few mins and keep testing for the set). Pour into sterilised jars and leave to cool. Try not to eat all the jars on the same day! Truly lovely with homemade scones and clotted cream. Even when it's freezing outside and pouring with rain, this is a little bit of summer on a plate :)
For about 4 1/2 jars you need:
1 kg jam sugar
juice 1 lemon
2 kg strawberries
Begin by mascerating the strawberries in the juice and sugar. Place everything in a preserving pan and leave, overnight, for the juices to flow. The next day heat very gently till all the sugar has dissolved. Once this has happened bring to the boil and boil rapidly for 5 mins. Test for the set (I keep saucers in the freezer and bring one our for each test. Turn off the heat and place a small amount of jam on the cold saucer. Leave for 30 seconds and then run the back of a spoon through it. If a skin forms and there's a clear trail it's ready to jar. If not, boil again for another few mins and keep testing for the set). Pour into sterilised jars and leave to cool. Try not to eat all the jars on the same day! Truly lovely with homemade scones and clotted cream. Even when it's freezing outside and pouring with rain, this is a little bit of summer on a plate :)
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