tag:blogger.com,1999:blog-65309897470488321702024-02-21T09:50:59.568-08:00Becka EatsBecka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.comBlogger495125tag:blogger.com,1999:blog-6530989747048832170.post-11542429480136193182011-03-07T05:34:00.001-08:002011-03-07T05:34:37.991-08:00Change of Blogs...I've migrated my blog to my new gmail account and it has a new url. Annoyingly. So if you're after new recipes please head to <a href="http://beckaeatsveggie.blogspot.com/">Becka Eats Veggie</a> where you'll find everything on here and all the new stuff too!Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-83364757532029291622011-03-03T00:18:00.000-08:002011-03-03T02:59:38.592-08:00Orange a la Cannelle (v)All we seemed to eat in Morocco for pudding was orange a la cannelle. It's one of Lex's favourite dishes, and he's currently scoffing a couple of oranges with cinnamon for breakfast!<br /><br />For one portion you need:<br />1 orange<br />1/2 tsp ground cinnamon<br /><br />Peel the orange with a knife to remove the skin, pith and outer membrane of the orange segments. Either slice thin slices or segment the orange and place the slices/segments in a bowl and squeeze the juice on top. Sprinkle over the cinnamon and eat. Preferably outside in the sunshine in the shade of an orange tree and within earshot of a qsbah.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-30169525672207512832011-03-02T13:32:00.000-08:002011-03-03T02:59:38.605-08:00Sour Cream and Corriander DipThis works well as a dip for lots of things but was particularly good with the <a href="http://beckaeats.blogspot.com/2011/03/roasted-sweet-potatoes-carrots-and.html">spiced sweet potato wedges</a> I had earlier today.<br /><br />For 1-2 servings you need:<br />1/2 pot sour cream<br />1/2 red onion, very finely diced<br />large handful corriander, chopped finely<br /><br />Mix together. Use as required. Simples.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-42563698071808352512011-03-02T13:31:00.000-08:002011-03-03T02:59:38.617-08:00Roasted Sweet Potatoes, Carrots and Onions with Chilli and Smoked Paprika (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev1RRa6p2s-oj3SIIPK0bMFflR9TSKcLiH4vk7a8Q1MaIaZpvcNGNGEkuFiP3SWJha6wYfZHmZW7VLYzUCCVKQEqSeTiQKM8tBcyUk00wc1txskFubFrM2qquMvNU79R9HnVBlWosuAc/s1600/IMG_1527.jpg" imageanchor="1" style=""><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev1RRa6p2s-oj3SIIPK0bMFflR9TSKcLiH4vk7a8Q1MaIaZpvcNGNGEkuFiP3SWJha6wYfZHmZW7VLYzUCCVKQEqSeTiQKM8tBcyUk00wc1txskFubFrM2qquMvNU79R9HnVBlWosuAc/s320/IMG_1527.jpg" /></a></div><br />This was a twist on my usual store cupboard standby of Moroccan spiced roasted vegetables. I fancied doing them with smoked paprika after buying some really nice powder from 8th day. It worked really well and Lex enjoyed them too. Bonus.<br /><br />For 2-3 people you need<br />2 sweet potatoes, cut into wedges/fat chips<br />2 large carrots, cut in to fat batons<br />2 red onions, cut into 6ths<br />1 tbsp olive oil<br />1 tsp chilli powder<br />1 tsp smoked paprika powder<br />salt and pepper<br /><br />Toss the vegetables in the oil. Season and add the chilli and paprika. Turn out on to a baking sheet and roast in a hot oven for 20 mins or so till tender and slightly charred. Serve with <a href="http://beckaeats.blogspot.com/2011/03/sour-cream-and-corriander-dip.html">sour cream and corriander dip</a>.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-15061213141226152312011-03-01T06:32:00.000-08:002011-03-03T02:59:38.633-08:00Cheat's Curry with Random Ingredients (v)I love the <a href="http://www.shana.tv/">Shana</a> brand of ready meal packet curries. They are authentic Indian curries which are probably dreadful on the ethical scale as they'll be air freighted :/ but they are as good as a takeaway on a night where you have no time. Last night was one of those nights...<br /><br />For one person you need:<br />1 packet Shana Madras curry sauce<br />1 leftover cooked vegan sausage, cut into slices<br />1 cup random cooked vegetables (I had broccoli, brussels sprouts, frozen peas and sweetcorn) <br /><br />Place the sauce in a pan and add everything else along with a dash of water. Heat. Serve with oven chips (waaaaay classy bird. That's me :D). Dinner in 10 mins.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-16284672661284748662011-03-01T06:27:00.000-08:002011-03-03T02:59:38.647-08:00Noodles with Tofu, Mushrooms and Watercress in Blackbean Sauce (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-enk1a365hdwc0v4LZcVI5C92FgMAUTFe9NAJGj4rg-Nbhv_pQFYId-_RiV7HvNL3MqX0NBM-0OFJHAXRR0H73mh4QWY0OKHL3UwyipjBB-FyLvLMqoRVCjNYtiDQyjnAdd-6CZXtRQ/s1600/IMG_1520.JPG" imageanchor="1" style=""><img border="0" height="320" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-enk1a365hdwc0v4LZcVI5C92FgMAUTFe9NAJGj4rg-Nbhv_pQFYId-_RiV7HvNL3MqX0NBM-0OFJHAXRR0H73mh4QWY0OKHL3UwyipjBB-FyLvLMqoRVCjNYtiDQyjnAdd-6CZXtRQ/s320/IMG_1520.JPG" /></a></div><br />I love watercress and think it's highly underused as a cooked vegetable. Use it like spinach but appreciate the peppery bite of it more than metallic spinach. This was very quick to throw together and tasted lovely.<br /><br />For one hungry person you need:<br />1 bundle noodles<br />1/2 packet watercress<br />1 onion, sliced<br />3-4 mushrooms, sliced<br />1/2 jar waitrose cooks ingredients blackbean sauce<br />1 marinated tofu steak, cut into bite sized pieces<br />1 tsp vegetable oil<br /><br />Cook/soak the noodles and leave to drain. Fry the onion and mushrooms in the oil for 4-5 mins. Add the tofu pieces and cook for a further 5 mins till lightly browned. Add the blackbean sauce (and a little extra water to get it all out of the jar). Heat through. Turn off the heat and add the watercress. Allow to wilt. Serve on top of the noodles and scoff. Yummy.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-16199409796484019902011-03-01T02:18:00.000-08:002011-03-03T02:59:38.662-08:00Chocolate Cake (v)I had some sweetened soya milk to use up and found this recipe in a Suma cookbook I picked up at the brilliant <a href="http://www.eighth-day.co.uk/">8th day co-op</a> in Manchester. It went down a storm with friends on Sunday, especially served warm with some fresh strawberries.<br /><br />***warning*** this makes a HUGE cake so either scale back the ingredients, or freeze some for another day!<br /><br />For 12-14 slices you need:<br />390g plain flour<br />440g vanilla sugar<br />6 tbsp cocoa powder<br />2 tsp baking powder<br />1/2 tsp salt<br />500ml sweetened soya milk<br />185ml vegetable oil<br />2 tbsp cider vinegar<br />2 tsp vanilla extract<br /><br />Mix the dry with the wet and pour into a 23cm cake tin. Bake in a moderate (170 degrees) oven for about 45-60 mins. Leave to cool a little before slicing.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-13406534332673741482011-02-25T10:56:00.000-08:002011-03-03T02:59:38.675-08:00Apple Pie (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VhnT263ep_E9iC512xs6QiqleGwjcBHBnARCQhoslJc6aV-tzK_dX-wspkuO4WqpSJ66nvfhVKXBy3o1gTBTbjhuhD-TA7vlDrke8GkUF-Mn0PIqcOHqqkIZRmaopGGoDN7HDYxbaZ4/s1600/IMG_1495.jpg" imageanchor="1" style=""><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VhnT263ep_E9iC512xs6QiqleGwjcBHBnARCQhoslJc6aV-tzK_dX-wspkuO4WqpSJ66nvfhVKXBy3o1gTBTbjhuhD-TA7vlDrke8GkUF-Mn0PIqcOHqqkIZRmaopGGoDN7HDYxbaZ4/s320/IMG_1495.jpg" /></a></div><br />This of course could be any fruit pie, or indeed a savoury pie if you felt so inclined. The basics of the recipe remain the same: make pastry; make filling; fill; bake; eat.<br /><br />For 6-8 slices you need:<br />700g peeled, cored and sliced cooking apples<br />2.5 tbsp vanilla sugar plus a little extra for the top<br />50g vegan marge or butter<br />1/2 tsp vanilla bean paste<br />250g vegan marge<br />500g plain flour<br />a little water<br />a little soya milk<br /><br />Begin by making the pastry. In a food processor (or by hand if you don't have one) process the fat and flour till it resembles fine breadcrumbs. With the motor running add just enough water to bring it together. Tip onto a work surface and knead very gently and briefly. Leave to rest for 30 mins or so.<br /><br />Meanwhile make the filling. Place the apples, sugar and fat in a pan and heat gently for about 20 mins until most of the apple is puree but some biggish chunks still remain. Leave to cool a little. <br /><br />Roll the pastry out and use it to line a pie dish. Trim the edges. Place the filling inside and then roll out the top piece. Brush the edges of the pie bottom with some soya milk and place the top on top. Crimp the edges with a fork and trim again. Brush the top of the pie with soya milk and then sprinkle over some more sugar. Make a couple of steam vents in the middle.<br /><br />Place the pie on a pre-heated baking tray and bake at 190 degrees for 20 mins. reduce the heat to 170 degrees and bake for a further 25-35 mins till golden brown and cooked through. Leave to cool slightly before serving with vanilla swedish glace or vegan custard.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-1517272618408362902011-02-24T13:26:00.000-08:002011-03-03T02:59:38.687-08:00Blackbean Fried Rice with Peas (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMt8OghhBgfK5knri3LJJevPcjwBWM85hLTfEpUXlbiHMSdbK_Amo4Ed1p-2oHRWIWLHSCIgUgrt9554uqcuawM3cFKgRv4PtPQupuEogwhGZXVvtTyOaNLTCcW59BaPM15pVvgimw1Q/s1600/IMG_1493.jpg" imageanchor="1" style=""><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMt8OghhBgfK5knri3LJJevPcjwBWM85hLTfEpUXlbiHMSdbK_Amo4Ed1p-2oHRWIWLHSCIgUgrt9554uqcuawM3cFKgRv4PtPQupuEogwhGZXVvtTyOaNLTCcW59BaPM15pVvgimw1Q/s320/IMG_1493.jpg" /></a></div><br />I left my lunch on the counter in my flat today. And had back2back meetings all day so didn't have time to eat much. Cue being starving like a starving thing as soon as I got home... This was super speedy thanks to there being some leftover rice in the fridge.<br /><br />For one person you need:<br />1/2 jar blackbean sauce<br />1 cup cooked rice<br />1/4 cup peas<br />1 onion chopped<br />1/2 red chilli, chopped<br />1 tsp oil<br /><br />Fry the onion in the oil for 3-4 mins. Add everything else and cook for a further 5 mins till piping hot. Scoff. Feel better.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-55671559990304078402011-02-23T13:36:00.000-08:002011-03-03T02:59:38.701-08:00Creamy Sweet Potato, Spinach and Chickpea Curry (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d3x2TLoMaidgYAdH4BWzmxOzaxKN9YrZtuOAm9A0TPeVFtfTXxCv9pe_AHJ8GSj-ccmv7pXYPaKQZ7vvQRE4SJbnMbRWrxCx9A6W1fs1j_4gdixh9Ks3ZzgbtEr2iIPl6BnZ9TCCuzY/s1600/IMG_1492.JPG" imageanchor="1" style=""><img border="0" height="320" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7d3x2TLoMaidgYAdH4BWzmxOzaxKN9YrZtuOAm9A0TPeVFtfTXxCv9pe_AHJ8GSj-ccmv7pXYPaKQZ7vvQRE4SJbnMbRWrxCx9A6W1fs1j_4gdixh9Ks3ZzgbtEr2iIPl6BnZ9TCCuzY/s320/IMG_1492.JPG" /></a></div><br />Yes another curry. I like curry...<br /><br />For 3-4 portions you need:<br />4 sweet small potatoes<br />1 can chickpeas, drained<br />1 can coconut milk<br />1/2 jar curry paste<br />1 onion, chopped<br />1/2 bag baby leaf spinach<br />1 tbsp oil<br /><br />Begin by frying the onion in the oil till soft. Add the sweet potatoes and curry paste and cook out for about 5 mins. Add the coconut milk and chickpeas and bring to the boil. Reduce the heat and simmer for about 15 mins till the sweet potatoes are tender. Add the spinach and cover with a lid. Cook for 2-3 mins till the spinach is wilted. Serve with rice.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-45465183042994956572011-02-23T05:54:00.000-08:002011-03-03T02:59:38.713-08:00Vegan Chorizo and Butterbean Stew with Red Wine (v)This was lovely. Rich. Nicely spicy and with depth from the red wine and smoked paprika.<br /><br />For 2-3 portions you need:<br />1 tin chopped tomatoes<br />2 onions, chopped<br />3 cloves garlic, crushed<br />1 pack vegan chorizo pieces<br />1 tsp smoked ancho chillies<br />1 tsp smoked paprika<br />200ml red wine<br />salt and pepper<br />1/2 tsp sugar<br />1 tsp dried oregano<br />1 tin butterbeans, washed and drained<br />2 tbsp olive oil<br /><br />Fry off the onions in the oil for about 10 mins. Add the garlic and chorizo and cook for 5 mins till the paprika in the chorizo has coloured the onions. Add the chillies, smoked paprika, tomatoes, butterbeans and wine and bring to the boil. Season and add the oregano and sugar. Reduce to a simmer and cook gently for about 20 mins till the sauce has reduced and thickened. Check the seasoning and adjust as necessary. It's nice served with the <a href="http://beckaeats.blogspot.com/2011/02/feta-spinach-olive-and-tomato-muffins.html">feta, olive and tomato muffins</a> but rice or cous cous or plenty of crusty bread would do just as well!Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-63682050230379509202011-02-21T11:04:00.000-08:002011-03-03T02:59:38.725-08:00Warm Salad of Haloumi, Sweet Potatoes, Roasted Onions and Balsamic Tomatoes (v)If you omit the haloumi, this is a delicious vegan salad.<br /><br />For 2 people you need:<br />1/2 bag watercress<br />1/4 bag baby spinach<br />1 tin chopped tomatoes<br />2 cloves garlic<br />2 tbsp olive oil<br />2 tbsp vegetable oil<br />salt and pepper<br />1 tbsp balsamic vinegar<br />2 sweet potatoes, peeled and cut into thick slices<br />1 red onion, peeled and cut in to 8ths<br /><br />Begin by roasting the sweet potatoes and onions. Toss them in a little olive oil and season then roast in a hot oven for 20-30 mins till tender and slightly caramalised.<br /><br />Meanwhile put the tomatoes in a pan with salt, pepper, a pinch of sugar, the balsamic vinegar and the garlic. Heat till boiling then reduce the heat and simmer till thickened.<br /><br />Cut the haloumi into thick slices and heat a frying pan with 1 tbsp oil. Fry the haloumi till crispy and golden on both sides.<br /><br />Place the watercress and spinach on a plate. Toss through the sweet potatoes and onions. Top with the haloumi (if using) and serve with the sauce on the side.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-49321132550181855062011-02-21T07:27:00.000-08:002011-03-03T02:59:38.738-08:00The Best Vegan Sandwich Ever... (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDxvuGHh-3xZcdllT3QnqQdYE8E75ei1Ej_eKrNE4Dn8AG1E7Gn_eM4k9zfBAiv32YipIydZWe6GzS6Nxud-b9MT4rsRPjLQrbFqKSFsaIxFlGBQMVq0oLhM6YZ2x2bjTF6_qDO4Ntp0/s1600/IMG_1458.JPG" imageanchor="1" style=""><img border="0" height="320" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDxvuGHh-3xZcdllT3QnqQdYE8E75ei1Ej_eKrNE4Dn8AG1E7Gn_eM4k9zfBAiv32YipIydZWe6GzS6Nxud-b9MT4rsRPjLQrbFqKSFsaIxFlGBQMVq0oLhM6YZ2x2bjTF6_qDO4Ntp0/s320/IMG_1458.JPG" /></a></div><br />This was described by someone as food a martian would eat. I disagree. It's basically a satay in a sandwich. What's not to like?<br /><br />For one hungry person you need:<br />2 slices bread, preferably granary<br />smooth peanut butter<br />hot sweet chilli sauce<br />cucumber, sliced<br />1 carrot, grated or thinly sliced<br />handful fresh corriander, roughly chopped<br />large handful watercress/alfafa/other green stuff<br /><br />Spread the both bits of bread with peanut butter (this prevents the sandwich from going soggy if making the night before). Top with sweet chilli sauce. Layer up sliced/grated carrot. cucumber slices, the corriander and top with the alfafa/watercress. Press shut. Eat.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com1tag:blogger.com,1999:blog-6530989747048832170.post-4556223678066006732011-02-21T07:18:00.000-08:002011-03-03T02:59:38.752-08:00Feta, Spinach, Olive and Tomato Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwbV-nqLJtFaGWyHVUXzutzfFtlM1VNvKPkRuDPTqeYBWlevhAlsfI32Qwayi4T-YsdBuBS_WQTmZbsvDD0TmIxhtue6qqQ69tmFxZVLF3YxdfaI8BXZXGh6iEU2ervo18iCTF5vFOKI/s1600/IMG_1489.JPG" imageanchor="1" style=""><img border="0" height="320" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwbV-nqLJtFaGWyHVUXzutzfFtlM1VNvKPkRuDPTqeYBWlevhAlsfI32Qwayi4T-YsdBuBS_WQTmZbsvDD0TmIxhtue6qqQ69tmFxZVLF3YxdfaI8BXZXGh6iEU2ervo18iCTF5vFOKI/s320/IMG_1489.JPG" /></a></div><br />This recipe is courtesy of @Goze01 who shared a pic of some amazing looking muffins on instagr.am and then sent me the recipe. I have tweaked it according to what I had available. And now I can't stop eating them. Lush indeed.<br /><br />For 12 muffins and a loaf tin of mix you need:<br />2 tbsp olive oil<br />1 red onion, finely chopped<br />360g self-raising flour<br />1 tsp baking powder<br />1/2 tsp hot chilli powder pepper<br />125g grated cheddar cheese<br />220ml milk<br />1 egg<br />130g baby spinach leaves<br />1/2 tub semi dried tomatoes in olive oil<br />1 small tub chilli olives, cut into quarters<br />1 packet feta, crumbled into chunks.<br /><br />Fry the onion in the oil till done. Meanwhile put everything else in a bowl. Add the onions and mix well. <br /><br />Spoon the mixture into the paper cases/loaf tin. Bake in medium (170 degree) oven for 30-35 minutes. Leave the muffins to cool slightly before turning out on to a wire rack to cool completely. I topped the loaf tin with some quartered tomatoes that needed to be used up. A meal in a muffin!Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-21175663611103263242011-02-19T11:39:00.000-08:002011-03-03T02:59:38.764-08:00Balsamic and Soya Garlic Dressing (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiao3icDmrSXM8oJQuPO8qgTSpYZkhk-0D-Tys_7-XXNmpulo2069k_X2ruUblxP9YXaHhwA2S6C5OAP_akcieNLAoFHLxGLEJ1QrlUckELHptoDfZ1hXYQHadHSOguydmvjZkP6VNF-Do/s1600/IMG_1485.jpg" imageanchor="1" style=""><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiao3icDmrSXM8oJQuPO8qgTSpYZkhk-0D-Tys_7-XXNmpulo2069k_X2ruUblxP9YXaHhwA2S6C5OAP_akcieNLAoFHLxGLEJ1QrlUckELHptoDfZ1hXYQHadHSOguydmvjZkP6VNF-Do/s320/IMG_1485.jpg" /></a></div><br />This is a really rich and unctious dressing which works very well with a crisp salad e.g. iceberg or chinese leaf.<br /><br />For 3-4 portions you need:<br />2 tbsp balsamic syrup<br />2 tbsp dark soya sauce<br />1 clove garlic, crushed<br />4 tbsp olive oil<br /><br />Mix together and serve. Hard innit.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-78074960267998802622011-02-16T03:42:00.000-08:002011-03-03T02:59:38.777-08:00Quick Lentil and Vegetable Curry (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHClaF_HECGrpL-sLlaZ1FYF4jvOTK8e6fuzJVc2-DQ35iv0psn66A2Iml0WEasU9JaGv78yTtbJNmWYigiycTIrNXOw-1pgvR3ozhdZ8mrPEOkscLLYWJ9Y6h_3UB_9bCOxzBV1J5B18/s1600/IMG_1434.jpg" imageanchor="1" style=""><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHClaF_HECGrpL-sLlaZ1FYF4jvOTK8e6fuzJVc2-DQ35iv0psn66A2Iml0WEasU9JaGv78yTtbJNmWYigiycTIrNXOw-1pgvR3ozhdZ8mrPEOkscLLYWJ9Y6h_3UB_9bCOxzBV1J5B18/s320/IMG_1434.jpg" /></a></div><br />This is very quick and makes good use of those veggies left languishing at the bottom of the fridge/cupboard...<br /><br />For 4 portions you need:<br />100g red lentils<br />750ml stock<br />1/2 jar curry paste<br />2 onions, chopped<br />2 cups new potatoes, roughly chopped<br />2 sweet potatoes, cubed <br />2 carrots, thickly sliced<br />2 tbsp oil<br />2 cloves garlic, crushed<br /><br />Fry the onion in the oil for 5 mins then add the curry paste. Cook out for 2-3 mins. Add everything else and bring to the boil. Reduce heat, cover and simmer for 15-20 mins till the veggies and lentils are done. Serve with <a href="http://beckaeats.blogspot.com/2010/03/corriander-cucumber-tomato-and-mint.html">Indian Salad</a> and bread. Yum.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-64606000945980503682011-02-16T03:39:00.000-08:002011-03-03T02:59:38.794-08:00Ginger and Garlic Teryaki with Sticky Rice (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVdyYdefdzwBPnm86Fcwol0rlhdbvuVEChcZSspLEmdKBKLC6dUaATmilBFS1JsDnslVkFmbBwb3jhNMnEeFRKtBswKlgJpIrrbnn78BMnTK7yj1qLqltW9eZWj1J1AufoVzk1ydWHsg/s1600/IMG_1426.jpg" imageanchor="1" style=""><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVdyYdefdzwBPnm86Fcwol0rlhdbvuVEChcZSspLEmdKBKLC6dUaATmilBFS1JsDnslVkFmbBwb3jhNMnEeFRKtBswKlgJpIrrbnn78BMnTK7yj1qLqltW9eZWj1J1AufoVzk1ydWHsg/s320/IMG_1426.jpg" /></a></div><br />This is stupidly healthy, very easy and delicious. What more could you ask for...<br /><br />For 2-3 portions you need:<br />1 pack tofu<br />1/2 cup dark soya sauce<br />1/2 cup medium sweet sherry or mirin<br />2 cloves garlic, crushed<br />1 inch piece of ginger, grated<br />2 carrots, thinly sliced<br />3 leave chinese leaf, shredded<br />1 leek, sliced<br /><br />Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.<br /><br />Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-77936814361229121522011-02-08T09:23:00.000-08:002011-03-03T02:59:38.807-08:00Pan Fried Haloumi with Garlicky TomatoesThis is quick, easy and oh so good! A perfect store cupboard/fridge staple to keep in for those days when you just can't think of anything else to cook...<br /><br />For 2-3 people you need:<br />1 pack haloumi, cut into thick slices<br />1 tin chopped tomatoes<br />3 tbsp olive oil<br />2 cloves garlic<br />salt and pepper<br />a little sugar<br />1/2 cup cous cous<br />1/2 tsp vegetable stock powder<br />1 cup boiling water<br /><br />Place the tomatoes, 2 tbsp olive oil and the garlic in a pan. Bring to the boil then reduce and simmer for 5-10 mins till thickened. <br /><br />Meanwhile put the cous cous and stock in to a bowl and cover with the boiling water. Leave to soak.<br /><br />Fry the haloumi in the remaining oil till browned and crispy. Serve with a green salad if you can be bothered.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-23858179532855564652011-01-30T12:40:00.000-08:002011-03-03T02:59:38.821-08:00Hazlenut Tofu with Japanese Broth and Sticky Rice (v)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRny6AQp6ygb5QESE1NBBma-NViNpiOf0lpnhwLVVtEc3jllXwCCmBiESIASOMznLhPiCyxIDg_l50wj_4AgK9MorgAaDxu2Fg3jNd9a5vJ4j5bD-6zIJNW4d5iWiEM3yq2PYMmmwiKY/s1600/IMG_1322.JPG" imageanchor="1" style=""><img border="0" height="320" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRny6AQp6ygb5QESE1NBBma-NViNpiOf0lpnhwLVVtEc3jllXwCCmBiESIASOMznLhPiCyxIDg_l50wj_4AgK9MorgAaDxu2Fg3jNd9a5vJ4j5bD-6zIJNW4d5iWiEM3yq2PYMmmwiKY/s320/IMG_1322.JPG" /></a></div><br />This was lush. Really lovely and stupidly healthy too. I am a culinary genius. Just, please, don't try making this whilst intoxicated like I did. Muchos ouchos.<br /><br />For 2-3 people you need:<br />1 packet hazlenut tofu (available from the rather marvellous <a href="http://www.eighth-day.co.uk/">8th day</a> in Manchester) cut into thin 1" square slices<br />1 leek, finely sliced<br />2 carrots, sliced on the diagonal<br />1 packet pok choi, shredded<br />1/2 packet snow peas, cut in half<br />4 florets of cauliflower, cut into slices the same size as the tofu<br />1 cup sherry<br />1/2 cup soya sauce<br />2 cloves garlic, sliced<br />1" piece ginger, grated<br />about 1/2 cup boiling water<br />1 cup sushi rice<br /><br />Begin by cooking the rice - place in a pan with 1.5 cups boiling water. Bring to the boil, cover with a lid and simmer for 10 mins. Turn off the heat and allow to steam cook.<br /><br />Meanwhile place the sherry and soya sauce into a pan. Add the garlic, ginger, leeks, carrots and tofu and bring to a gentle simmer. Add the water to taste to make sure the broth isn't too overpowering with the soya sauce etc. Once the rice has finished cooking add the remaining veggies and heat through briefly. Serve with the rice and feel disgustingly healthy.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-75063635161758390012011-01-29T13:46:00.000-08:002011-03-03T02:59:38.834-08:00Carrot and Corriander Salad (v)This is a zingy, fresh salad which is nice as a side to something spicy.<br /><br />For 2-3 people you need:<br />1 large carrot, peeled and grated<br />1/4 cucumber; diced<br />4 spring onions, sliced<br />small pack corriander, roughly chopped<br /><br />Place everything in a bowl and mix. Scoff.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-51526511757669557612011-01-29T09:29:00.000-08:002011-03-03T02:59:38.848-08:00Minted Yogurt DipThis goes well with the <a href="http://beckaeats.blogspot.com/2011/01/spiced-butterbean-cashew-and-almond.html">Butterbean, Cashew and Almond Patties</a> along with lots of other things too.<br /><br />For 4 people you need:<br />200g plain yogurt<br />1 tbsp mint sauce or 2 tsp dried mint or 2 tbsp fresh chopped mint<br /><br />Mix together and dollop as necessary.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-69221917221034908742011-01-29T09:28:00.000-08:002011-03-03T02:59:38.860-08:00Spiced Butterbean, Cashew and Almond PattiesThese are quick to make but taste delicious. You can vary the contents depending on what beans you have in the cupboard and what nuts you fancy.<br /><br />For 4 people you need:<br />1 onion, chopped<br />2 cloves garlic, crushed<br />1 heaped tbsp curry paste<br />2 tbsp olive oil<br />1 tin butterbeans, drained<br />75g spicy cashew nuts, chopped<br />125g ground almonds<br />1 egg<br /><br />Sautee the onion in the oil for 5 mins. Add the garlic and curry paste and cook out for a further 2-3 mins. <br /><br />Blitz the beans till smooth then mix everything else in. Divide the mixture into 8 and form into patties. Lay on a baking sheet and bake in a moderate oven for 15-20 mins till lightly cooked.<br /><br />Serve with roti and something like a <a href="http://beckaeats.blogspot.com/2011/01/minted-yogurt-dip.html">minty yogurt dip</a>.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-89229913393025430062011-01-23T10:58:00.000-08:002011-03-03T02:59:38.874-08:00Pasta with Rocket and Watercress PestoO. M. G. (as it were...). This is delicious. Am very impressed that something can taste so amazing with so few ingredients and take such a short time to make.<br /><br />For two people you need:<br />1/2 cup pine nuts <br />handful each watercress and rocket<br />1 clove garlic<br />1/4 cup parmesan cheese<br />1/8 cup grape seed oil<br />200g pasta<br /><br />Cook the pasta. Meanwhile toast the pine nuts (yes I know Jamie says don't bother but I like them toasted and think the heat helps to make the sauce too. So there.). Place the garlic, cheese, watercress, rocket and pine nuts into a mini blender and pulse, shaking it to ensure everything gets done. Add the oil and blend again. I used grapeseed oil as I wanted the individual flavours to come through rather than be drowned out by olive oil.<br /><br />Drain the pasta and toss through the pesto. Serve with a little extra cheese on the top. Like I said, O. M. G.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com4tag:blogger.com,1999:blog-6530989747048832170.post-40191571456476788332011-01-23T08:55:00.000-08:002011-03-03T02:59:38.887-08:00Nigella's BrowniesI can't believe I haven't blogged these before now, given how many times I have made them. They were the original brownie recipe for me. Dark. Dense. Incredibly chocolatey. Horrifically calorific. But utterly gorgeous. Make with caution...<br /><br />For about 36 pieces you need:<br />375g butter<br />375g good quality plain chocolate<br />6 eggs<br />500g vanilla caster sugar<br />225g plain flour<br />300g chopped walnuts (optional, I never use them)<br /><br />Melt the butter and chocolate slowly. Meanwhile whisk the eggs and sugar till thick and fluffy. This will take about 5 mins with an electric whisk. Add the flour and mix well. Allow the chocolate and butter to cool slightly and then mix in well. Pour into a lined tin (I use a lakeland tray bake tin which is the perfect size) and bake for 45 mins or so at 180 degrees. This recipe is notorious for saying cook for 25 mins in the book but I find that this leaves the brownies far too soggy in the middle. Great for a fondant pudding but not good as a brownie. You want it cakey at the edges and squidgy for the middle pieces if that makes sense. Allow to cook and then cut into squares. This recipe freezes really well so is worth making the whole batch.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0tag:blogger.com,1999:blog-6530989747048832170.post-12910246369225436132011-01-20T13:03:00.000-08:002011-03-03T02:59:38.903-08:00Chick Pea and Garlic Sauce (v)This is a sort of houmous but it's not really houmous per se. I had it with moroccan roasted vegetables, cous cous and haloumi tonight. It worked as a sort of wet sauce to balance the dryness of the vegetables and cous cous.<br /><br />For 2-3 servings you need:<br />1 can chickpeas, drained<br />2 cloves garlic, crushed<br />juice 1 lemon<br />1/3 cup water<br />3 tbsp light olive oil<br /><br />Place everything in a blender and blitz till it's the consistency you want (I like mine slightly chunky). Eat as you wish.Becka Colley (was Currant)http://www.blogger.com/profile/15876689034683208990noreply@blogger.com0