We've had a lot of red cabbages lately, and I am growing tired of them as I am the only person who seems to like them. However this recipe was tried by Lex for the first time last night and (hold the front page) he loved it. Maybe it had something to do with the fact I told him he couldn't have any cos it had too much alcohol in it (a complete lie) but he tried it and loved it and now I can share my love of braised red cabbage with someone else...! This is a quick version as opposed to the one where you have to cook it for hours and hours...
For 4-6 people you need:
1 red cabbage, shredded finely
2 apples, peeled, cored and diced
1 onion, chopped
1 tbsp veg oil
2-3 good glugs red wine vinegar
2-3 good glugs sherry
salt and pepper
2 tbsp dark brown sugar
Begin by sweating the cabbage, apple and onion in the oil for about 5 mins. Add the sugar, vinegar and sherry and cook down for 15-20 mins. Season and serve. Simples.
Saturday, 11 September 2010
Saute Potatoes (v)
Lex adores these. And I have to admit I do too... They're crunchy and sweet and savoury and moreish. What else do you want?!
For 2-3 portions you need:
2-3 baking potatoes or other fluffy potatoes
1 onion
salt and pepper
1 tbsp sunflower oil
Begin by chopping the potatoes into a small-ish dice. Leave to soak in a bowl of cold water to draw out some of the starch. Drain and dry well on tea towels. Meanwhile chop the onion. Toss the potato and onion in a bowl with salt and pepper and the oil. Tip on to a baking tray and cook in a hot oven for 30 mins or so until the potatoes are golden brown, sizzling and soft and yummy. Scoff.
For 2-3 portions you need:
2-3 baking potatoes or other fluffy potatoes
1 onion
salt and pepper
1 tbsp sunflower oil
Begin by chopping the potatoes into a small-ish dice. Leave to soak in a bowl of cold water to draw out some of the starch. Drain and dry well on tea towels. Meanwhile chop the onion. Toss the potato and onion in a bowl with salt and pepper and the oil. Tip on to a baking tray and cook in a hot oven for 30 mins or so until the potatoes are golden brown, sizzling and soft and yummy. Scoff.
Vegetable Crumble with Pine Nuts and Almonds (v)
This was a bottom of the veg box use-it-all-up idea which turned out good. Very good. It's not strictly a crumble I guess as I cheated and used bread crumbs on the top, but it worked well to give a crunchy, tasty, nutty crust to counter the vegetables below. Omit the cheese for a vegan version. The veggies given below are what we needed to use up. Other combinations would also work!
For 4-6 portions you need:
1-2 onions, chopped
1-2 carrots, peeled and thickly sliced
1 squash, peeled and cut into chunks
2 ears corn, with the kernels stripped off
1 courgette, thickly sliced
2 tsp vegetable stock powder
3 slices brown bread with seeds
handful grated cheddar
salt and pepper
1 tbsp roughly chopped herbs (thyme, rosemary, parsley)
1 can butter beans, drained and rinsed
1 tbsp light olive oil
2 tbsp pine nuts
2 tbsp flaked almonds
Begin by sauteeing the onion in the oil. Add the squash and carrot and cook for a further 2-3 mins. Add the courgette and sweetcorn and enough water to come half way up the sides of the pan (you don't want too much). Add the beans, stock powder, herbs and season. Cook for 5 mins or so.
Meanwhile blitz the bread in a food processor till fine crumbs. Tip the veggies and stock into a large oven proof dish and sprinkle over the breadcrumbs. Add the cheese if using and then the pine nuts and almonds. Bake in a moderate oven for about 20 mins until the veggies are all cooked and the crumbs are browned. Serve with saute potatoes and braised red cabbage. Yum yum yum.
For 4-6 portions you need:
1-2 onions, chopped
1-2 carrots, peeled and thickly sliced
1 squash, peeled and cut into chunks
2 ears corn, with the kernels stripped off
1 courgette, thickly sliced
2 tsp vegetable stock powder
3 slices brown bread with seeds
handful grated cheddar
salt and pepper
1 tbsp roughly chopped herbs (thyme, rosemary, parsley)
1 can butter beans, drained and rinsed
1 tbsp light olive oil
2 tbsp pine nuts
2 tbsp flaked almonds
Begin by sauteeing the onion in the oil. Add the squash and carrot and cook for a further 2-3 mins. Add the courgette and sweetcorn and enough water to come half way up the sides of the pan (you don't want too much). Add the beans, stock powder, herbs and season. Cook for 5 mins or so.
Meanwhile blitz the bread in a food processor till fine crumbs. Tip the veggies and stock into a large oven proof dish and sprinkle over the breadcrumbs. Add the cheese if using and then the pine nuts and almonds. Bake in a moderate oven for about 20 mins until the veggies are all cooked and the crumbs are browned. Serve with saute potatoes and braised red cabbage. Yum yum yum.
Monday, 6 September 2010
Cheddar and Leek Tarts
These were inspired by an @deliciousmag recipe which was very timely as I had some leeks and leftover filo pastry to use up in the fridge. Mine used cheddar and gruyere as we had no blue cheese. And very tasty indeed they were too :)
For 3 medium and 3 small tarts you need:
1/2 pack filo sheets
2 eggs
about 1/2 cup double cream
good handful grated cheddar
2 tbsp gruyere cut into small chunks
2 leeks, sliced
knob butter
salt and pepper
Begin by suateeing the leek in the butter till soft. Line some individual tart tins/muffin tins with the filo pastry. Lay the sheets in the tins - you'll need about 4-5 sheets per tin to ensure no gaps/holes. Mix together the eggs, cream and seasoning and then add the cheddar. Place the cooked leeks in the base of the lined tins. Pour over the eggy, cheesy, cream mixture and then stud the top with the gruyere. Bake in a hot oven for about 15 mins till puffy, golden and crispy. Serve with salad and potatoes.
For 3 medium and 3 small tarts you need:
1/2 pack filo sheets
2 eggs
about 1/2 cup double cream
good handful grated cheddar
2 tbsp gruyere cut into small chunks
2 leeks, sliced
knob butter
salt and pepper
Begin by suateeing the leek in the butter till soft. Line some individual tart tins/muffin tins with the filo pastry. Lay the sheets in the tins - you'll need about 4-5 sheets per tin to ensure no gaps/holes. Mix together the eggs, cream and seasoning and then add the cheddar. Place the cooked leeks in the base of the lined tins. Pour over the eggy, cheesy, cream mixture and then stud the top with the gruyere. Bake in a hot oven for about 15 mins till puffy, golden and crispy. Serve with salad and potatoes.
Sunday, 5 September 2010
Mississippi Mud Pie
I am working my way through the Hummingbird Bakery book at the moment and am trying out some of their pies. I love pies, but hardly ever make them due to the perception that it's lots of hassle. It's not. And the resulting pies have been to die(t) for. I am getting so fat from all of this! This pie is all you'd expect from the genre. Oozing, bitter chocolate base, crispy pie case and fluffy mounds of cream on the top studded with chunks of bitter chocolate. Heaven.
For 10-12 slices you need:
Filling:
150g bitter chocolate
50g butter
30g golden syrup
6 eggs
300g soft light brown sugar
1 tsp vanilla extract
350ml double/whipping cream
Pie crust:
260g plain flour
110g butter
2-3 tbsp water
Make the pie crust by pulsing the butter and flour together in a food processor and then adding the water. Form into a dough and leave to rest for a bit wrapped in cling film. Then roll out and line a pie dish. Bake blind with beans for 10 mins and then without the beans for a further 10 mins.
Meanwhile make the filling. Melt the butter, chocolate and syrup together. Leave to cool slightly. Whisk the eggs and sugar till fluffy and combined. Add the melted chocolate and mix well. Pour into the dish and bake in a moderate oven for 30-40 mins taking care not to burn the filling. It's done when the middle is set but still a bit wobbly. Leave to cool completely then refrigerate overnight. Just before you want to serve whip the cream and pile on the top. Sprinkle over grated chocolate before serving.
For 10-12 slices you need:
Filling:
150g bitter chocolate
50g butter
30g golden syrup
6 eggs
300g soft light brown sugar
1 tsp vanilla extract
350ml double/whipping cream
Pie crust:
260g plain flour
110g butter
2-3 tbsp water
Make the pie crust by pulsing the butter and flour together in a food processor and then adding the water. Form into a dough and leave to rest for a bit wrapped in cling film. Then roll out and line a pie dish. Bake blind with beans for 10 mins and then without the beans for a further 10 mins.
Meanwhile make the filling. Melt the butter, chocolate and syrup together. Leave to cool slightly. Whisk the eggs and sugar till fluffy and combined. Add the melted chocolate and mix well. Pour into the dish and bake in a moderate oven for 30-40 mins taking care not to burn the filling. It's done when the middle is set but still a bit wobbly. Leave to cool completely then refrigerate overnight. Just before you want to serve whip the cream and pile on the top. Sprinkle over grated chocolate before serving.
Coleslaw with Red Cabbage
This just substitutes red cabbage for white and makes a pretty pink colour to the sauce.
For 10-12 portions you need:
1/2 red cabbage
1 onion
2 carrots, peeled
2-3 tbsp salad cream
2-3 tbsp mayonnaise
Shred the cabbage and onion in a food processor. Grate in the carrot. Mix together with the salad cream and mayo and scoff. Simples.
For 10-12 portions you need:
1/2 red cabbage
1 onion
2 carrots, peeled
2-3 tbsp salad cream
2-3 tbsp mayonnaise
Shred the cabbage and onion in a food processor. Grate in the carrot. Mix together with the salad cream and mayo and scoff. Simples.
Spinach and Cheddar Muffins
These are savoury muffins (obviously...) which I have never made before but they were lovely. Great on their own, as part of a meal or as a side for soup instead of bread. Make sure the batter is loose enough before baking. The first time I made them, the quantity of milk given made a very stiff batter which couldn't rise properly. Add some more milk if in doubt... This recipe is from the wonderful Hummingbird Bakery book
For about 18 UK muffins (as opposed to the giant USA sized ones) you need:
30g butter
1 red onion, finely diced
360g plain flour
2 1/2 tsp baking powder
1/2 hot chilli powder
250g strong cheddar, grated
220ml milk
1 egg
130g baby spinach leaves
Begin by sauteeing the onion in the butter till lightly golden and cooked. Leave to cook slightly. Meanwhile mix everything else together. Add the onions towards the end and mix thoroughly. Spoon into cases and bake in a moderate oven for about 30 mins till risen and golden. Serve warm. These also freeze well.
For about 18 UK muffins (as opposed to the giant USA sized ones) you need:
30g butter
1 red onion, finely diced
360g plain flour
2 1/2 tsp baking powder
1/2 hot chilli powder
250g strong cheddar, grated
220ml milk
1 egg
130g baby spinach leaves
Begin by sauteeing the onion in the butter till lightly golden and cooked. Leave to cook slightly. Meanwhile mix everything else together. Add the onions towards the end and mix thoroughly. Spoon into cases and bake in a moderate oven for about 30 mins till risen and golden. Serve warm. These also freeze well.
Bagels (v)
I don't have much confidence with making bread. Cakes? Yes. Bread? Not so much. However I was inspired after watching the Great British Bake Off, and learning about proving and rising and baking so thought I'd give it a go. One of the contestants made bagels, and given that we have moved in to a very Jewish area it would have been rude not to try them. They worked. Very well in fact!
For about 8 bagels you need:
2 tsp dried yeast
1 1/2 tsp granulated sugar
300ml warm water
500g bread flour
1 1/2 tsp salt
Begin by dissolving the yeast and sugar in 100ml of the water for 5 mins. Mix well and add to the flour and salt in a large bowl. Add as much extra water as you need to make a stiff, very firm dough. Knead for about 10 mins, working in extra flour if you can. The dough needs to be very very stiff and firm. Place the kneaded dough into an oiled bowl, cover and leave to rise for about an hour until it is doubled in size.
Knock back the dough and leave to rest for 10 mins. Cut into 8 equal sized pieces. Shape each piece in to a ball then form each ball in to a ring by twirling the dough on your index finger. Place the bagels onto an oiled sheet and leave to rest for 10 mins covered with a damp cloth.
Bring a large pan of water to the boil and drop each bagel in (do this in batches of 2-3). Poach the bread until it rises to the surface - about a minute. Drain and then bake at 220 for about 20 mins or until golden brown. Remove from the oven and feel humbled that you Have. Made. Bagels. Eat.
For about 8 bagels you need:
2 tsp dried yeast
1 1/2 tsp granulated sugar
300ml warm water
500g bread flour
1 1/2 tsp salt
Begin by dissolving the yeast and sugar in 100ml of the water for 5 mins. Mix well and add to the flour and salt in a large bowl. Add as much extra water as you need to make a stiff, very firm dough. Knead for about 10 mins, working in extra flour if you can. The dough needs to be very very stiff and firm. Place the kneaded dough into an oiled bowl, cover and leave to rise for about an hour until it is doubled in size.
Knock back the dough and leave to rest for 10 mins. Cut into 8 equal sized pieces. Shape each piece in to a ball then form each ball in to a ring by twirling the dough on your index finger. Place the bagels onto an oiled sheet and leave to rest for 10 mins covered with a damp cloth.
Bring a large pan of water to the boil and drop each bagel in (do this in batches of 2-3). Poach the bread until it rises to the surface - about a minute. Drain and then bake at 220 for about 20 mins or until golden brown. Remove from the oven and feel humbled that you Have. Made. Bagels. Eat.
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