Sort of Tom Yum Soup with Coconut (v)

This was supposed to be just Tom Yum Soup, in honour of the delicious bowl my sister made for me over Xmas. But the Tom Yum paste I brought was mouldy :( (yes I know serves me right for cheating). So I had to rummage through the cupboards and find an alternative instead, hence the name. It worked, thankfully!

For 3-4 people you need:
6 tbsp thai red curry paste (check it's one suitable for veggies with no hidden fish sauce or shrimp paste...)
2 tbsp oil
1 litre boiling water
2/3 can coconut milk (or more if you want it milder)
1/2 pack baby sweetcorn cut in half
1/2 pack green beans, topped and tailed and cut in half
1/2 pack muchrooms, cut into quarter (or left whole if button ones)
4 spring onions, finely sliced
2 carrots, peeled and sliced
4-5 kaffir lime leaves
1 stick lemongrass, cut into quarters
1 pack marinated tofu chunks
1 red chilli, sliced
handful fresh corriander, roughly chopped
juice of 2 limes
2 tbsp soya sauce
2 tsp brown sugar

Heat the oil and fry out the paste for 2-3 mins. Add everything else apart from the chilli, corriander, lime juice and soya sauce. Cook for 2-3 mins till hot. Add the lime juice and soya sauce and serve garnished with the corriander and chillies.

Rarebit Topped Field Mushrooms with Thyme

A quick, easy and tasty lunch or starter dish. Serve with lots of crusty bread to soak up the juices.

For 2 people you need:
4 large field mushrooms
100g grated cheddar
1 tsp english mustard powder
1/2 tsp hot chilli powder
2 tsp fresh thyme leaves
1 red onion, finely diced
1/3 cup breadcrumbs
1 egg
freshly ground black pepper

Begin by peeling the mushrooms and trimming the stalks. Lay in a baking dish. Mix together everything else and place a 1/4 on to each mushroom. Bake in a hot oven for about 20 mins till the mushrooms are tender and the filling is hot.

Raspberry and White Chocolate Cupcakes with Vanilla

The original recipe for these is on the BBC Good Food site. I have simply added vanilla to them.

For about 18 cupcakes you need:
300g plain flour
2 tsp baking powder
100g white chocolate chunks
150g frozen raspberries
200ml milk
1 egg
1 tsp vanilla extract
100g butter, melted
100g vanilla sugar

Melt the butter and allow to cool. Combine all the dry ingredients in a bowl and mix. Add the chocolate and raspberries and then the egg and milk and finally the butter. Mix lightly. Scrape into lined tins and bake at 160 degrees for about 15-20 mins till golden brown. Delicious!

Potato, Carrot and Chickpea Curry (v)

A friend has introduced us to the Minara brand of curry pastes. Do not ever buy another brand ever again. They are delicious! This recipe is based on the spicy root and lentil casserole on the BBC Good Food site.

For 4-6 people you need:
1 onion, chopped
4 cloves garlic, crushed
2 large carrots, sliced
700g potatoes, peeled and diced
1 tin chickpeas
100g red lentils
750ml vegetable stock
fresh corriander to serve
2 tbsp vegetable oil
Vegan/veggie yogurt to serve

Fry the onions in the oil for 10 mins then add the carrots and potatoes and fry, covered, for a further 10 minutes over a high heat. Once they are golden add the curry paste and cook out for 1-2 mins. Add the stock and bring to the boil. Add the lentils and chickpeas and then reduce to a simmer and cook, covered, for 15-20 mins till the carrots and potatoes are cooked.

Serve with a blob of yogurt on the top and some fresh coriander. Utterly lovely!

Quorn and Mushroom Pot Pie

Oh my. Oh my indeed. Yes I know it's not modest but I *am* an utter culinary genius if this pie is anything to go by (and I am also blogging this rather pissed...!). I had been hankering after a lovely, creamy, rich fake chicken and mushroom pie all xmas so this is what I made for dinner last night. It was lovely.

For a pie that will serve 3-4 people depending on greed you need:
1 packet quorn chunks
1 onion, diced
125g mushrooms, sliced
150ml white wine
75ml double cream
250ml vegetable stock
1 pack all butter puff pastry
2 tbsp fresh chopped flat leaf parsley
salt and pepper
2 tbsp plain flour
1 tbsp vegetable oil
1 egg

Begin by frying the onion in the oil for about 5 mins. Add the mushrooms, and taking note from Julia Child DO NOT CROWD THE PAN ;-). Cook for a further 5-10 mins until the mushrooms are lightly browned.

Add the quorn and sprinkle over the flour and cook for 2-3 mins. Add the wine and boil briefly. Add the stock and the cream and parsley and cook for another 2-3 mins until the sauce is thickened and lovely. Check the seasoning.

Place the filling in a pie dish and top with the pastry. Decorate as you wish, not forgetting the steam holes, and brush with egg glaze.

Bake in a hot oven for about 30 mins until the filling is piping hot and the pastry is risen and golden. Serve with mash and veggies.