Camping breakfast

 

Left KitchenFairies HQ for a short camping break - so cheese dreams and baked beans for breakfast.  Easy, but delicious.

Olive oil

Butter

Sliced bread

Cheddar cheese

Eggs

Baked beans

1.  Butter bread, make sandwiches with sliced cheese.  Cut into quarters.

2.  Whisk eggs, dunk sandwiches into eggs, seal on all sides.

3.  Fry cheese dreams in olive oil and butter.   Turn over and cook on the other side.

4.  Stack cheese dreams to make room for the beans, add beans and heat through.

5.  Serve, scoff ... don't laugh, it was fab and very welcome.

Cheese and onion pie - gluten free! ta dah!

Once again we were in need of comfort food - and you can't beat pie, chips and beans … the pie needed to be gluten free, and the chips were baby roasties - the beans came out of a tin.  Altogether delicious - totally hit the spot!  The veg dodger didn't complain about lack of meat once.

Gluten free pastry is incredibly crumbly, so roll it out on greaseproof paper to transfer to pie dish and the top of the pie.  Also, be prepared to patch up cracks!

I am lactose intolerant, but know the price I have to pay for cheese … which is why I use soya milk to glaze and seal.

Gluten free flour
Soya spread (or butter)
Salt
Natural yogurt
Dijon mustard
Potatoes
Olive oil
Onions
Cheese (I used cheddar, but Cheshire and Lancashire or a mixture works well too)
Baked beans

1.  Rub the fat into the flour, with a pinch of salt, until it resembles breadcrumbs.  Stir in a spoonful of natural yogurt, a teaspoonful of Dijon mustard and a splash of very cold water.  Mix until it starts coming together in a ball - add a drop more water if it needs it, more flour if it has got sticky.  When it comes together as a ball knead it gently until it is a convincing "ball".  Do not try to knead it much - the paste is very fragile, as it has no gluten which would normally give some elasticity.  Wrap with reusable sandwich wrap/cling film and pop in the fridge for 30 minutes.
2.  Slice onions into half rings, toss them about so they separate.
3.  Grate the cheese.
4.  Cut potatoes into cubes and toss in olive oil, sprinkle with salt.  Roast for 1 hour.
5.  Roll half the pastry onto greaseproof paper, lightly dusted with flour.  Transfer pastry to a greased pie dish,  patch little broken bits where necessary.
6.  Spread a little flour in the bottom of the pastry case (to help prevent the soggy bottom) - add layers of cheese and onions.
7.  Roll out the lid onto greaseproof paper ducted lightly with flour.  Brush a little soya milk around the edge of the base pastry.  Transfer the lid onto the pie - I held it over the top and did a speedy flip over - patch up the gaps and neaten the edge.  Brush the top with soya milk.  Bake for about 40 minutes.
8.  Put beans in oven proof dish and pop in the oven with everything else, to heat through.
9.  Serve, scoff

Cowboy chow: pork'n'beans

Some fantastic pork steaks in Nick Fielding's Value pack, from Todmorden Market Hall - a tin of beans and a few tweaks ... lovely spicy beans, wedges and cabbage.  Our household has a number of dietary requirements, including vegetarian and veg dodging - so if we are all around it's easier to cook the meat separately - if I were cooking this for all meat eaters I would have been tempted to make a pork and bean stew.

Potatoes
Olive oil
Onion
Garlic
Mushrooms
Tin of baked beans
Tin of tomatoes
chilli flakes
fennel seeds
BBQ sauce
cabbage
pork steaks

1.  Chop potatoes into wedges, toss in olive oil and roast for 45 minutes or so.
2.  Sautee chopped onion and garlic, add chilli flakes and fennel seeds.
3.  When the onion is soft add chopped mushrooms, baked beans, a tin of tomatoes, and a splash of water, simmer.  Add a squirt of BBQ sauce for extra tang.
4.  Shred and steam cabbage.
5.  Rub a little olive oil onto the pork steaks and pan fry for a couple of minutes each side.
6.  Serve, scoff - watch veg dodger have seconds of beans ... unafraid of the hidden mushrooms.  Vegetarian had a fired egg.

Mushroom, chard and baked bean curry

Veg box.... loads of mushrooms and chard, this is quick and delish.  Ended up adding baked beans as was a little heavy handed with the spices, so wanted a bit of sugar to slightly calm the heat - what better, then, than baked beans, with a bit of sugar already in them.  Cheap, cheerful, delish.

1 onion, chopped
Olive oil
1 courgette, chopped
Spice mix (I used a gosht mix and extra chili)
2 cloves crushed garlic
Mushrooms, chopped
Chard, stalks chopped, leaves shredded
Tomatoes, chopped
Baked beans

1.  Soften chopped onion in 1 tbsp olive oil & 2 tbsp water.
2.  Add spices and garlic, then add chopped veg including chard stalks and tomatoes, add water if it looks dry.
3.  Simmer for 10 minutes, add shredded chard and baked beans.
4.  Simmer for 5 minutes, until veg is all cooked.

Serve with chapatis or rice and natural yogurt.