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Sunday, 8 July 2018

Kedgeree

This amazing long hot summer continues, and I am enjoying myself cooking in the garden.

I got a load of bargain smoked haddock from Paul the fish on Saturday, and with a houseful, decided on this delicious kedgeree.  It was well received by all;  most of us had seconds, one person had thirds.

Basmati rice
Eggs
Smoked haddock
Coconut oil
Onion
Garlic
Curry powder
red pepper
carrots
frozen peas
Baby spinach

1.  Prepare the main bits - cook rice, boil and peel eggs and poach the fish.
2.  Pull the dish together.  Fry chopped onions, garlic in spices until onions are nearly translucent.  Add vegetables and a little water, cook until the veg are done.
3.  Add cooked rice, flake in cooked fish and stir around gently.  Cook for about 4 minutes.
4.  Add frozen peas and baby spinach - stir them in until spinach is wilted - again about 5 minutes.
5.  Top with boiled eggs.
6.  Serve, scoff.....

Sunday, 1 July 2018

Spanish feast ... innit

We had a house full ... which is fabulous ... but it's also a very, very sad time here.

No details, this is not the place...

But we needed a cheering dinner to suit - veggie, veg dodger, lactose intolerant and gf .... so I came up with this... chorizo and pork casserole, butter bean casserole and potato wedges... we ALL loved it

Olive oil
potatoes

onions
garlic
red pepper
mushrooms
pork loin steaks/diced pork
chorizo
butter beans
dry sherry (optional)
tin of chopped tomatoes
cabbage

1.  Start off with the potatoes - cut them into wedges and toss them in olive oil - then roast - at about 180, for about 45 minutes.
2.  Start the two stews ... sautee chopped onion and garlic until soft.
3.  Split the cooked onion and garlic into 2 pans and add the other ingredients to each ... 1 veggie - 1 meaty.
4.  So for the veggie - red pepper and mushrooms.
5.  for the meaty - chopped  chorizo and pork ... cook them both, stirring so they dont stick for about 5 minutes.
6.  Then add ... to the veggies a tin of drained butter beans, to the meaty a splash of dry sherry.  Simmer.
7.   Split a tin of chopped tomatoes between the two pans, add some stock and simmer away.
8.  Chop the cabbage into slices (not shredded, but not chunks)  .. chuck it into the veg stew.
9.  Serve, scoff ... yum


Saturday, 16 June 2018

Pistachio and parmesan crusted roast haddock

Oven chips and leftover salad made up the rest of the dinner, so to call this a recipe is a bit of an overstatement ... however, it was very good.

Olive oil
Haddock
Pistachios
Parmesan
White wine

Splosh some olive oil into an oven dish and lay the fish on top.  Roughly chop an handful of pistachios and grate on some parmesan, mix the two together and press onto the top of the fish.  Drizzle a little white wine around the fish - just to help it steam, and drizzle with olive oil.  Roast for 12-15 minutes.

Thursday, 14 June 2018

Salad days

Todmorden has seen a full 2 weeks of summer weather!  This is fairly unheard of!  This beautiful sunshine has led me to thinking of salad.   This dinner actually took 2 days to make, as the beetroot were baked and the chickpeas were soaked and cooked - but you could do it in an hour using tinned chickpeas and vac packed beetroot.

All of the ingredients can be found from Todmorden market.  The Mediterranean Pantry (chickpeas, olive oil, roasted peppers, balsamic vinegar, oregano, garlic), The Crumbly Cheese (feta) and Kev's veg stall for the veg/fruit.

Bake the beetroot, washed but not peeled, with garlic cloves and olive oil for about an hour, until a knife can pierce them without resistance.  Cool a little, then peel (I always wear gloves) and chop into chunks.  While still warm drizzle with balsamic vinegar.

Soak chickpeas overnight, and then boil for at least an hour.  The chickpeas are done when you can squash them between your fingers.

Potatoes
Olive oil
white onion
red pepper
garlic
oregano
lemon
feta

Chickpeas
Roasted red pepper (from a jar, in oil)
red onion

Tomatoes
Red onion
Radish
Basil

Beetroot
Apple
Avocao
Red onion
Lime
Balsamic vinegar
olive oil

Potatoes, red pepper and feta

1. Peel the potatoes (I used Cyprus, they were delicious) and cut into wedges.  Place into a roasting pan.
2.  Add quarters of white onion, chunks of red pepper  and sliced garlic.
3.  Slosh on a glug of olive oil, a sprinkle of oregano and the juice of half a lemon.
4.  Add half a cup of water, cover in foil and bake for about 30 minutes ... the water means that the potatoes and pepper will steam as well as bake which makes them extra juicy.
5.  After 30 minutes remove foil, return to the oven for about 45 minutes.  The red pepper will char a bit, but it will be delicious.
6.  Remove from the oven, crumble feta over the pan.

Chickpea salad

1.  Chop red peppers from a jar.
2.  Mix chickpeas, red pepper, oil from the jar and finely sliced red onion.

Tomato salad

Mix chopped tomatoes, finely sliced red onion, torn basil and finely sliced radish.  Drizzle with olive oil (sparingly).

Beetroot, avocado and apple salad

Mix chopped beetroot, chopped avocado, finely sliced red onion and chopped apple together.  Immediately add the juice of a lime and turn ingredients until they are all lightly coated - this will help prevent the apple and avocado oxidising, and discolouring.  Splosh in a little more balsamic if needed.

Serve, scoff  ... 7 of your 5 a day ... result!



Thursday, 7 June 2018

Vegetable stir fry with edamame beans

Quick, easy and delicious.  Look in the fridge and see what veg are available, chop it up, stir fry with garlic, chili flakes, soy sauce and rice wine vinegar ... add some ready to wok noodles and there's dinner ... 15 minutes, tops!

Spring onion, red pepper, mushrooms, cabbage, celery, green beans, edamame beans, beansprouts, garlic, soy sauce, rice wine vinegar, chilli flakes

Wednesday, 6 June 2018

Borlotti bean and cheese burgers, with potato wedges, sauteed cabbage and griddled courgettes

Following on from the batch of borlotti beans I made burgers from the mix I made yesterday vegan borlotti buritto mix , with some cheese in the middle to ooze out when cooked.  I served it with potato wedges, griddled courgettes, stir fried cabbage and the red pepper sauce - also from yesterday.  It was very good.  I used Pearl Wen, from the crumbly cheese, as it's my current favourite but you could use cheddar, mozzarella or pretty much any other cheese.  The stir fried cabbage came from an idea of a take on coleslaw - but no carrots ... so I thought I would soften it slightly and add some zest with the lime .. it works, I promise!

Borlotti bean mix (as above)
Porridge oats
Cheese (Pearl Wen, or other, as above)
Olive oil
Potatoes
Courgettes
Tuscan seasoning
Cabbage
Spring onion
Garlic
Lime

1.  Cut potatoes into wedges, toss in olive oil and roast for about 40 minutes.
2.  Mix the bean mixture with oats - about 1/2 the volume of oats to bean mixture. Mix well, chill in the fridge to firm up slightly.
3.  Cut 1 inch slices of cheese - one for each burger.  Form the burgers by wrapping a slice of cheese with the bean mix, place on a greased baking tray and bake for about 25 minutes, turning over half way through.
4.  Slice the courgettes and toss in Tuscan seasoning mix.  Griddle for a couple of minutes on each side.  Keep warm until everything is ready.
5.  Shred the cabbage and spring onion.  Crush a clove of garlic.  Stir fry the cabbage, onion and garlic, add a pinch of salt, for 2-3 minutes in hot olive oil.  Spritz with lime juice.
6.  Serve, with red pepper sauce (again, as above), scoff ... really delicious!

Monday, 4 June 2018

Vegan burritos, or something similar

I have soaked and cooked a batch of borlotti beans, so they will feature for a few recipes this week.  We start with this one .. a vegan burrito ... or basically yummy things in a wrap.  You could make it un-vegan by adding grated cheese or sour cream etc.  I just stuck to the bean, red pepper sauce and salad version.  If you are a hungry sort you might like to add cooked rice as a filler.

I soaked the beans overnight, and then boiled them for 20 minutes.  Once cool they become the ingredient ... you could also drain a tin!

Onions
garlic
Olive oil
cumin seeds
chili flakes
cooked borlotti beans

Roasted red pepper, in a jar in olive oil

Wraps

Salad leaves
Radishes

1.  Sautee chopped onion and crushed garlic in olive oil until soft.
2.  Add a teaspoon of cumin seeds and about half a teaspoon (to taste) chilli flakes, cook briefly.  Add in the beans.  Add a little water at this point and allow to simmer gently for about 10 minutes.
3.  Make the red pepper sauce by chopping a couple of the peppers up and sauteeing gently in some oil from the jar, with a clove of crushed garlic for a few minutes - whizz in a blender - done.
4.  Throw together a simple salad.
5.  Heat the wraps - sprinkle with a few drops of water and either microwave for about 15 seconds, or heat in a warm oven for a minute or two.
6. Serve, put on your own mix ... could also add avocado, cheese, sweetcorn ... etc as you wish

Roasted cauliflower with "romesco" sauce, with farfalle and beans

It may not be your traditional pasta dish, but together the flavours were lovely.  All ingredients (except the wine) found inside and outside Todmorden's market.  Oil, garlic, pasta, nuts, roast peppers, herbs and spices from The Mediterranean Pantry - vegetables from the two stalls outside.  Roasting the cauliflower brings out a lovely nutty flavour, but don't leave it in too long, you still want a little crunch left in it.

Olive oil
Cauliflower
Roast red peppers (from a jar)
Garlic
Ground almonds
White wine (optional)
Pasta (farfalle today)
Green beans
Edamame beans (can be bought frozen if you can't find fresh, or omit)
Salad leaves
Radishes

1.  Break the cauliflower into decent sized florets, toss in olive oil and roast at 180 for about 20 minutes.
2.  Meanwhile make the "romesco" sauce.  It might normally be a bit hotter than this one, but I didn't fancy chilli so didn't add any.  Soften crushed garlic gently in olive oil, add chopped red peppers (from the jar) and allow to cook gently.  Add a cup of white wine (or water) and a big handful of ground almonds, simmer for 5 minutes.
3.  Start the pasta cooking in boiling salted water, steam the beans on top.
4.  Remove the sauce from the heat - add it to the cauliflower, toss about in it and put it back in the oven to finish off.
5.  Make a simple salad.
6.  Serve, scoff .... it was very summery and very delicious.


Wednesday, 23 May 2018

Nut roast with rich tomato and pepper sauce


 Sometimes you want a proper roast dinner, but based purely on plant products - or vegan, even.
So, pulling together some nuts and vegetables I came up with this delicious nut roast dinner.  The sauce is gloriously rich, and there is quite a lot left which I am looking forward to slathered onto some toast.

Nut roast
Leek
Mushrooms
Olive oil
Garlic
Tuscan seasoning
Mustard
Hazelnuts
Pistachio
Walnuts
Roasted red pepper

Red pepper and tomato sauce
Olive oil
onion
garlic
roasted red pepper
cherry tomatoes
sundried tomatoes
white wine

... and also ...
Potatoes
olive oil
broccoli
green beans
carrots

1.  Cut washed potatoes into chunks, roast in olive oil in a roasting tray.
2.  Sautee chopped leeks, crushed garlic and mushrooms until soft, with a teaspoon of Tuscan seasoning and a teaspoon of grainy mustard.
3.  Blend the nuts.  Don't blend them until they are dust, but so that there are some bigger bits and some smaller bits, to give an interesting texture.  I used a handful each of hazelnuts, pistachio and walnuts, but these could be substituted with almost any nut.
4.  Mix the nuts with the leeks and mushrooms.
5.  Into a greased loaf tin, press in half the nut mixture.  Cut roasted red pepper (from a jar) into strips and cover the layer of nuts.  Cover the pepper with the rest of the nuts and press down gently.  Bake for about 30 minutes.
6.  Finely chop an onion and sautee with crushed garlic in olive oil.  Add a few chopped red peppers (from the jar), a handful of chopped cherry tomatoes and a big spoonful of sundried tomatoes.  Simmer in a little white wine until it all goes soft.  Whizz into a sauce.
7.  Steam the prepared vegetables for 10-12 minutes.
8.  Serve, scoff .... proper Sunday dinner time.

Thursday, 17 May 2018

Asparagus and green beans with feta and walnut pesto

What a collision of events - summer has hit in Todmorden, so let's make the most of the weather with some delicious in season asparagus, it's also National Vegetarian Week and Love Your Local Market fortnight ... so I made this fabulous dinner with every single ingredient available from Todmorden Market.  Feta from The Crumbly Cheese, Olive oil, walnuts and garlic from me (The Mediterranean Pantry), and all the veg from Kevin on the outside market.




Baby new potatoes
Green beans
Asparagus
Feta

Baby spinach
Baby plum tomatoes
Spring onions
Radish

Walnuts
Extra virgin olive oil
Garlic
Lemon
Mint
Basil

1.  Boil the potatoes.
2.  Steam the asparagus and green beans over the potatoes.  To prep the asparagus simply bend it gently, it will naturally snap where the stem gets a bit woody.  Top and tail the beans, and but them in half.  I steam the veg over the potatoes - put them on 5 minutes after the potatoes have come to the boil.
3.  Meanwhile make the pesto.  Whizz together a small handful of walnuts, two big handfuls of basil and about 8 mint leaves with 2 big cloves of garlic (just peel and crush slightly with the back of a knife and add to the food processor), with a glug of olive oil, a spritz of lemon juice and grated lemon zest.
4.  Toss together baby spinach, tomatoes, spring onions and radish with a drizzle of olive oil.
5.  Chop feta into chunks.
6.  Gently toss together potatoes, beans and asparagus with the feta chunks, and drizzle with the pesto (you don't need that much, it packs a punch).
7.  Serve with the salad, scoff.

Yummly

Yum