As opposed to an earlier recipe I have blogged which cheats by using a jar of pad thai sauce.
For 2-3 portions you need:
4 eggs, lightly beaten
1 tbsp oil
3 bundles thick rice noodles (or udon/soba ones work well too)
3 cups mixed green veggies e.g. kale, chinese leaf, leeks etc
1/4 cup tamarind paste
1/4 cup sweet chilli sauce
1/4 cup light soya sauce
1 cup grated carrot
1 cup beansprouts
1/2 cup roasted peanuts, roughly chopped
4 spring onions, finely sliced
large handful coriander, roughly chopped
Begin by cooking/soaking the noodles according to the pack instructions. Lightly scramble the eggs in a wok. Remove and leave to one side. Stir fry the veggies, add the noodles, eggs and everything else aside from the peanuts, spring onions and coriander. Cook for a few mins and then serve on plates garnished with the peanuts, onions and coriander.
Thursday 22 July 2010
Flan
Another Nigella Express recipe, and one that I make on a regular basis.
For 8-10 people you need:
150g vanilla sugar
1 x 340g tin evaporate milk
1 x 397g tin sweetened condensed milk
3 eggs
1 tsp vanilla bean paste
1 tsp vanilla extract
Place the sugar in a pan and leave to melt, very gently. Once it's liquid, bring to the boil and caramelize until the colour of maple syrup. Pour in to the bottom of a baking dish. Meanwhile mix together everything else. Strain in to the baking dish and place in a bain marie. Bake at 170 degrees for 40 mins or so. Leave to cool and then chill overnight.
For 8-10 people you need:
150g vanilla sugar
1 x 340g tin evaporate milk
1 x 397g tin sweetened condensed milk
3 eggs
1 tsp vanilla bean paste
1 tsp vanilla extract
Place the sugar in a pan and leave to melt, very gently. Once it's liquid, bring to the boil and caramelize until the colour of maple syrup. Pour in to the bottom of a baking dish. Meanwhile mix together everything else. Strain in to the baking dish and place in a bain marie. Bake at 170 degrees for 40 mins or so. Leave to cool and then chill overnight.
Tuesday 20 July 2010
Cashew Patties (v)
A definite hairy lentil knitting burger this one but don't let that put you off :)
50g wheat berries soaked overnight (have NO clue what these are so used 50g quinoa instead)
100g finely ground cashews (any nut will do)
25g sunflower seeds
2 tbsp oil
100g finely grated carrots
1 tbsp chopped parsely
2-3 tbsp dark stock (e.g. marmite)
dash of soya sauce
salt and pepper
100g fine oatmeal (I just used value porridge oats)
Cook quinoa/wheat berries till done then drain.
Mix together everything and bind with enough stock to make it moist (you might not need any tbh). Then shape into burgers bake them in the oven for about 30 mins. Yummy.
50g wheat berries soaked overnight (have NO clue what these are so used 50g quinoa instead)
100g finely ground cashews (any nut will do)
25g sunflower seeds
2 tbsp oil
100g finely grated carrots
1 tbsp chopped parsely
2-3 tbsp dark stock (e.g. marmite)
dash of soya sauce
salt and pepper
100g fine oatmeal (I just used value porridge oats)
Cook quinoa/wheat berries till done then drain.
Mix together everything and bind with enough stock to make it moist (you might not need any tbh). Then shape into burgers bake them in the oven for about 30 mins. Yummy.
Japanese Omelette
This is perfect at any time of the day, but I particularly like it for breakfast...
For one greedy person you need:
2 eggs, beaten
1 tbsp soya sauce
1 tsp sesame oil
3 spring onions, sliced
large handful coriander, chopped
3 mushrooms, sliced
1 tsp mirin
1 tbsp sesame seeds, lightly toasted
Begin by sauteeing the mushrooms in a non stick omelette pan for 4-5 mins till lightly golden. Remove and leave on a plate. Pour the eggs into the pan and cook. Flip over and cook the other side. Turn the omelette out on to a plate, scatter over the mushrooms, spring onions, coriander and drizzle over the soya sauce, mirin and sesame oil. Finish with a scattering of toasted sesame seeds.
For one greedy person you need:
2 eggs, beaten
1 tbsp soya sauce
1 tsp sesame oil
3 spring onions, sliced
large handful coriander, chopped
3 mushrooms, sliced
1 tsp mirin
1 tbsp sesame seeds, lightly toasted
Begin by sauteeing the mushrooms in a non stick omelette pan for 4-5 mins till lightly golden. Remove and leave on a plate. Pour the eggs into the pan and cook. Flip over and cook the other side. Turn the omelette out on to a plate, scatter over the mushrooms, spring onions, coriander and drizzle over the soya sauce, mirin and sesame oil. Finish with a scattering of toasted sesame seeds.
Monday 19 July 2010
Nasai Goreng (v)
aka Fried Rice. This is a cheat recipe as it uses a jar of Nasai Goreng paste. But it was lovely :)
For 4 portions you need:
1 onion, diced
1/2 cup frozen peas
1 red pepper, chopped
200g rice, cooked
2/3 jar Nasai Goreng paste (I got mine from Tescraps)
4 eggs, cooked in to 2 omelettes and cut into strips (use a packet of marinated tofu if vegan)
2 tbsp oil
Begin by cooking the omelettes if using eggs. Then in a wok heat the oil and fry the onion for a few mins. Add the paste and cook out. Add everything else, aside from the cooked egg or tofu, and stirfry for 5 or so mins to reheat the rice and cook the peas. Add the egg/tofu and heat for 1-2 mins before serving, adding some chopped coriander if you fancy. This is also nice cold the next day for lunch.
For 4 portions you need:
1 onion, diced
1/2 cup frozen peas
1 red pepper, chopped
200g rice, cooked
2/3 jar Nasai Goreng paste (I got mine from Tescraps)
4 eggs, cooked in to 2 omelettes and cut into strips (use a packet of marinated tofu if vegan)
2 tbsp oil
Begin by cooking the omelettes if using eggs. Then in a wok heat the oil and fry the onion for a few mins. Add the paste and cook out. Add everything else, aside from the cooked egg or tofu, and stirfry for 5 or so mins to reheat the rice and cook the peas. Add the egg/tofu and heat for 1-2 mins before serving, adding some chopped coriander if you fancy. This is also nice cold the next day for lunch.
Sunday 18 July 2010
Nigella's Chocolate Chip Cookies
These cookies are ridiculous. Ridiculous as in delicious. And ridiculous as in calorific. But did I say delicious? Cos they are, and they freeze well too so are a good one to make in advance and freeze for lunch boxes during the week...
The recipe is taken from Nigella Express.
125g dark chocolate
150g plain flour
30g cocoa, sifted
1 tsp bicarbonate of soda
125g butter, softened
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg
350g chocolate chips (I like to use a mix of plain, milk and white)
Begin by creaming together the butter and sugars. Add the flour, cocoa, bicarb and vanilla along with the egg. Fold in the chocolate chips and mix well. Pull off small pieces, about the size of a walnut, roll in to a ball and place on lined baking sheet. Flatten slightly. You can usually get 6-9 on each sheet.
Bake at 160 degrees for about 10 mins. Leave to cool slightly before moving to a cooling rack. Scoff whilst warm or else leave to cool completely before stacking into a freezer bag and freezing.
The recipe is taken from Nigella Express.
125g dark chocolate
150g plain flour
30g cocoa, sifted
1 tsp bicarbonate of soda
125g butter, softened
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg
350g chocolate chips (I like to use a mix of plain, milk and white)
Begin by creaming together the butter and sugars. Add the flour, cocoa, bicarb and vanilla along with the egg. Fold in the chocolate chips and mix well. Pull off small pieces, about the size of a walnut, roll in to a ball and place on lined baking sheet. Flatten slightly. You can usually get 6-9 on each sheet.
Bake at 160 degrees for about 10 mins. Leave to cool slightly before moving to a cooling rack. Scoff whilst warm or else leave to cool completely before stacking into a freezer bag and freezing.
French Dressing (v)
Although to be fair, this is not known as french dressing in France, but vinaigrette. But I like to call it french dressing so french dressing it is :)
For enough to dress 6-8 portions of salad you need:
1 generous tsp of french mustard, a nice smooth dijon is my fave
4 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper
1 clove garlic, crushed
Mix everything together to form an emulsion and use as desired :) Simples. There are endless variations, but this is my default version to avoid those disgusting, insipid, water laden shop bottles of gloopy gunk... (can you tell I brought one at the weekend as we were sans my store cupboard in the new house. Never again I tell you. Never.)
For enough to dress 6-8 portions of salad you need:
1 generous tsp of french mustard, a nice smooth dijon is my fave
4 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper
1 clove garlic, crushed
Mix everything together to form an emulsion and use as desired :) Simples. There are endless variations, but this is my default version to avoid those disgusting, insipid, water laden shop bottles of gloopy gunk... (can you tell I brought one at the weekend as we were sans my store cupboard in the new house. Never again I tell you. Never.)
Vegetable Rice with Fennel and Smoked Paprika (v)
This was a dinner of two halves; me and N enjoyed it whilst Lex declared it horrible. He did at least eat the carrots and broccoli but wouldn't touch the rice... Moral of that story? L does not like smoked paprika!
For 4 portions you need:
50ml sweet sherry
50ml brandy
1/2 tsp smoked paprika
1 tsp fennel seeds
2 tbsp olive oil
2 onions, diced
3 cloves garlic, crushed
1 head broccoli, cut into smallish florets
3 tomatoes, skinned and chopped into small pieces
2 carrots, sliced
1 yellow pepper, diced
250g paella rice
600ml stock
salt and pepper
lemon wedges, to serve
4 tbsp flaked almonds
Find your paella pan. Begin by sauteeing the onion and carrots in the olive oil. Keep the lid on to retain the steam. After about 10 mins add the smoked paprika, fennel seeds, broccoli and garlic. Sautee for another 2-3 mins. Then add the sherry and brandy, turn the heat up high and reduce the liquid by about half. Add the rice, stock, pepper and tomatoes. Bring to the boil then simmer with a lid on for about 15 mins. Stir frequently to stop it from sticking. Check the rice and cook for a few mins more if not quite done. Season to taste and serve scattered with the almonds and with a lemon wedge on the side. Yummy.
For 4 portions you need:
50ml sweet sherry
50ml brandy
1/2 tsp smoked paprika
1 tsp fennel seeds
2 tbsp olive oil
2 onions, diced
3 cloves garlic, crushed
1 head broccoli, cut into smallish florets
3 tomatoes, skinned and chopped into small pieces
2 carrots, sliced
1 yellow pepper, diced
250g paella rice
600ml stock
salt and pepper
lemon wedges, to serve
4 tbsp flaked almonds
Find your paella pan. Begin by sauteeing the onion and carrots in the olive oil. Keep the lid on to retain the steam. After about 10 mins add the smoked paprika, fennel seeds, broccoli and garlic. Sautee for another 2-3 mins. Then add the sherry and brandy, turn the heat up high and reduce the liquid by about half. Add the rice, stock, pepper and tomatoes. Bring to the boil then simmer with a lid on for about 15 mins. Stir frequently to stop it from sticking. Check the rice and cook for a few mins more if not quite done. Season to taste and serve scattered with the almonds and with a lemon wedge on the side. Yummy.
Teryaki Tofu with Glazed Vegetables and Rice (v)
After my yukky tummy earlier in the week I found what I really wanted to eat was something clean, vegan and with Asian flavours. And this is a favourite recipe that hit the spot luckily.
For 3 hungry people you need:
1 block tofu
1/2 cup soya sauce (I used tamari)
1/2 cup mirin
1/2 cup dry sherry/sake
1 tbsp sugar
2 cloves garlic, crushed
1 carrot, sliced
1/2 chinese leaf, shredded
1/4 cup water
2 tsp cornflour
Begin by preparing the tofu. Slice in to three, and then slice each piece in half. Place in a large flat pan with the soya sauce, mirin, sherry and sugar. Heat to dissolve the sugar, bring to the boil and then poach the tofu for 10 mins, turning halfway. Take out the tofu and place on a baking sheet. Roast in the oven at 180 degrees for about 15 mins till it's glazed and starting to turn sticky.
Meanwhile poach the carrots and garlic in the remaining sauce. Once the carrots are tender, mix the cornflour with the water and add to the pan. Heat to thicken the sauce and then add the chinese leaf. Heat until the leaf is lightly wilted then serve on a bed of brown rice with the tofu on the side. A perfect, zen like meal :)
For 3 hungry people you need:
1 block tofu
1/2 cup soya sauce (I used tamari)
1/2 cup mirin
1/2 cup dry sherry/sake
1 tbsp sugar
2 cloves garlic, crushed
1 carrot, sliced
1/2 chinese leaf, shredded
1/4 cup water
2 tsp cornflour
Begin by preparing the tofu. Slice in to three, and then slice each piece in half. Place in a large flat pan with the soya sauce, mirin, sherry and sugar. Heat to dissolve the sugar, bring to the boil and then poach the tofu for 10 mins, turning halfway. Take out the tofu and place on a baking sheet. Roast in the oven at 180 degrees for about 15 mins till it's glazed and starting to turn sticky.
Meanwhile poach the carrots and garlic in the remaining sauce. Once the carrots are tender, mix the cornflour with the water and add to the pan. Heat to thicken the sauce and then add the chinese leaf. Heat until the leaf is lightly wilted then serve on a bed of brown rice with the tofu on the side. A perfect, zen like meal :)
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