Some of the tastiest meals come from raiding the cupboard and applying a little improvisation.
This dish is a firm favourite of Luke's. It's quick to prepare, cheap and nutritious and is the taste is nothing short of a little bit of heaven on a plate. The chickpea mixture would also work well stirred through spaghetti or tagliatelle instead of potato.
Enjoy xxx
Luke's Verdict: 'It's like beans on toast but more zingy!'
Recipe: Serves 4
4 medium sized baking potatoes ( We like Maris Piper)
1 400g tin of chickpeas
1 large onion, chopped
1 clove garlic, crushed
1 jar sundried tomato pesto
1 tablespoon olive oil
Sea salt and freshly ground black pepper
Sprinkle of chopped parsley
50 g mature cheddar
Method:
1 Scrub the potatoes. Place them on a baking tray. Prick the skin with a fork, brush with a little olive oil and a pinch of sea salt. Bake in the oven at 190 degrees celcius for 50 minutes.
2. Heat the olive oil in a frying pan and add the onions. When they are soft add the garlic, then the chickpeas. Season, then reduce the heat and leave to simmer for 10 minutes. Set aside.
3. When the potatoes are ready, place on individual plates. Cut them open and add butter if desired.
4. Spoon over the chickpea mixture and sprinkle with the cheese and chopped parsley.
5. Serve with a mixed green salad.
Saturday 26 March 2011
Friday 25 March 2011
Three Nut Butter
We all love peanut butter in our household and neither Luke nor I can face the day without our toast and jam and peanut butter fix. The best peanut butters are ones without any added salt, sugar or palm oil. such as Whole Earth and Suma. It is, however, surprisingly easy to make your own peanut butter and you don't have to limit yourself to peanuts. This recipe uses three types of nut, hence the name.
Enjoy xxx
Luke's Verdict: 'Ooh, nutty!!'
Recipe:
25g unsalted almonds
25g unsalted cashew nuts
25g unsalted peanuts
3-4 tablespoons sunflower oil
(Makes 10 portions)
Method:
1. Toast the nuts in a dry frying pan for a couple of minutes. Transfer the nuts to a blender and process until finely ground.
2. Pour the oil into the blender and blend the mixture to a coarse paste. Store in an airtight container in the fridge for up to a week.
Enjoy xxx
Luke's Verdict: 'Ooh, nutty!!'
Recipe:
25g unsalted almonds
25g unsalted cashew nuts
25g unsalted peanuts
3-4 tablespoons sunflower oil
(Makes 10 portions)
Method:
1. Toast the nuts in a dry frying pan for a couple of minutes. Transfer the nuts to a blender and process until finely ground.
2. Pour the oil into the blender and blend the mixture to a coarse paste. Store in an airtight container in the fridge for up to a week.
Wednesday 23 March 2011
Roast Carrots with Cumin and Goat's Cheese
Luke went off to nursery yesterday with a spring in his step after I promised him we would have a picnic in the garden at lunch time. His requests were for cherry cakes, lemonade and cheesy salad which I duly rustled before he got back. For some reason, at the first sign of sun, light nights and outdoor eating, I start cooking with cumin again. The earthy, aniseedy taste just doesn't seem appealing in the winter months.
This recipe is easy to prepare and is ideal for a picnic.
Enjoy xxx
Luke's verdict: I love picnics!
Recipe ( Serves 4)
1 bunch of carrots
4 tbsp olive oil
2 tsp cumin seeds, lightly toasted in a dry frying pan
2 tbsp pine nuts, lightly toasted as above
75g goat's cheese, crumbled
1 tbsp chopped mint
Extra virgin olive oil
Method:
1.Scrub the carrots and cut in half lengthways. Put them in a roasting tin and toss with olive oil.
2. Roast in an oven at 180 degrees celsius for about 50 minutes until tender and caramelised.
3. Mash the roasted carrots roughly with a fork and mix with the ground cumin.
4. Spread the mashed carrots on a plate and sprinkle with the pine nuts, goat's cheese and herbs.
5. Drizzle with extra virgin olive oil and serve with toasted pitta bread.
This recipe is easy to prepare and is ideal for a picnic.
Enjoy xxx
Luke's verdict: I love picnics!
Recipe ( Serves 4)
1 bunch of carrots
4 tbsp olive oil
2 tsp cumin seeds, lightly toasted in a dry frying pan
2 tbsp pine nuts, lightly toasted as above
75g goat's cheese, crumbled
1 tbsp chopped mint
Extra virgin olive oil
Method:
1.Scrub the carrots and cut in half lengthways. Put them in a roasting tin and toss with olive oil.
2. Roast in an oven at 180 degrees celsius for about 50 minutes until tender and caramelised.
3. Mash the roasted carrots roughly with a fork and mix with the ground cumin.
4. Spread the mashed carrots on a plate and sprinkle with the pine nuts, goat's cheese and herbs.
5. Drizzle with extra virgin olive oil and serve with toasted pitta bread.
Monday 21 March 2011
Sunshine Rice
This has proved to be a big hit with Luke and works really well as a quick but delicious any time of day dish. Also, it is rather appropriate as we sit basking in the beautiful spring sunshine.
Enjoy xxx
Luke's Verdict: Mmm spicy!
Sunshine Rice:
(Serves 4)
50g lentils, rinsed
225g basmati rice, rinsed
1 bay leaf
50g butter
1-2 teaspoons mild curry powder
1/2 teaspoon turmeric
4 free-range hard-boiled eggs, quartered to serve
1 spring onion, chopped
Handful of shredded spinach
Method:
1. Put the lentils into a saucepan and cover with cold water. Bring to the boil, skim off any foam, then reduce the heat. Cover and simmer for 2o minutes until tender. Drain.
2. Put the rice in a saucepan and with cold water and the bay leaf. Bring to the boil, reduce the heat and simmer for 15 minutes. Drain, remove the bay leaf and set aside.
3. Melt the butter in a frying pan, then add the spinach, curry powder and turmeric. Cook for 1 minute, stirring continuously.
4. Stir the lentils and rice into the butter and heat through.
5. Serve topped with the boiled egg and chopped spring onion.
Enjoy xxx
Luke's Verdict: Mmm spicy!
Sunshine Rice:
(Serves 4)
50g lentils, rinsed
225g basmati rice, rinsed
1 bay leaf
50g butter
1-2 teaspoons mild curry powder
1/2 teaspoon turmeric
4 free-range hard-boiled eggs, quartered to serve
1 spring onion, chopped
Handful of shredded spinach
Method:
1. Put the lentils into a saucepan and cover with cold water. Bring to the boil, skim off any foam, then reduce the heat. Cover and simmer for 2o minutes until tender. Drain.
2. Put the rice in a saucepan and with cold water and the bay leaf. Bring to the boil, reduce the heat and simmer for 15 minutes. Drain, remove the bay leaf and set aside.
3. Melt the butter in a frying pan, then add the spinach, curry powder and turmeric. Cook for 1 minute, stirring continuously.
4. Stir the lentils and rice into the butter and heat through.
5. Serve topped with the boiled egg and chopped spring onion.
Sunday 20 March 2011
Lentil Moussaka
Glorious sunshine, blue skies, daffodils in bloom and a spring in our step. As we approach a new season, we can bid farewell to the soups and stews of winter and incorporate the lovely, fresh spring produce into our meals. Luke has been very busy this month. Not only has he learnt to ride his bike ( massive achievement) but he has also been helping prepare the garden by planting beans, tomatoes and his favourite vegetable - aubergine!
The weather was so fine yesterday that we set the outdoor table and enjoyed a delicious lunch in the garden. This simple but lovely vegetarian moussaka is an ideal al fresco dish and is best served with a green salad and warm pitta breads. Enjoy xxx
Luke's Verdict: Are these my aubergines?
Puy Lentil Moussaka:
Recipe/ Serves 4
2 aubergines
275 ml vegetable stock
50g puy lentils
50g green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, chopped into 5mm squares
2 cloves garlic, peeled and crushed
1 400g tin chopped tomatoes
200 ml red wine
2 tablespoons tomato puree
1 teaspoon cinnamon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
For the topping:
275ml whole milk
25 g plain flour
25g butter
250g tub of ricotta cheese
1 egg
25g mature cheddar
Salt and freshly ground black pepper
Method:
1. Pre-heat the oven to gas mark 4, 350 degrees celsius
2. Cut the aubergine into dices, leaving the skins on. Place in a colander and sprinkle with salt, then put on a small plate with a heavy weight on top to draw out the excess juices.
3. Pour stock into a saucepan with the puy and green lentils. Simmer for 15 minutes until the liquid has been absorbed.
4. In a frying pan add 2 tablespoons of oil and fry the onions until they are soft and golden, then add the chopped pepper and fry for about 4 minutes. Next add the garlic and fry for another minute. Then transfer the whole lot to a plate.
5. With a clean tea towel, pat the aubergines dry then add a further 2 tablespoons of oil to the pan and cook the aubergines on a high heat until golden.
6. Add the tomatoes and the onion and pepper mixture to the pan.
7. In a bowl mix the wine, tomato puree and cinnamon then pour it into the pan. Add the lentils and chopped parsley and leave it to simmer gently while you make the topping.
8. Place the milk, flour and butter in a saucepan and using a balloon whisk, whisk until it comes to a simmering point and becomes a smooth, glossy sauce. Season with salt and black pepper, remove it from the heat and let it cool a little before whisking in the Ricotta cheese followed by the beaten egg.
9. Finally, transfer the vegetable and lentil mixture into a shallow, oven proof dish and spoon the cheese sauce over the top. Sprinkle with the cheese and cook in the oven for 1 hour.
Source: Delia Smith
The weather was so fine yesterday that we set the outdoor table and enjoyed a delicious lunch in the garden. This simple but lovely vegetarian moussaka is an ideal al fresco dish and is best served with a green salad and warm pitta breads. Enjoy xxx
Luke's Verdict: Are these my aubergines?
Puy Lentil Moussaka:
Recipe/ Serves 4
2 aubergines
275 ml vegetable stock
50g puy lentils
50g green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, chopped into 5mm squares
2 cloves garlic, peeled and crushed
1 400g tin chopped tomatoes
200 ml red wine
2 tablespoons tomato puree
1 teaspoon cinnamon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
For the topping:
275ml whole milk
25 g plain flour
25g butter
250g tub of ricotta cheese
1 egg
25g mature cheddar
Salt and freshly ground black pepper
Method:
1. Pre-heat the oven to gas mark 4, 350 degrees celsius
2. Cut the aubergine into dices, leaving the skins on. Place in a colander and sprinkle with salt, then put on a small plate with a heavy weight on top to draw out the excess juices.
3. Pour stock into a saucepan with the puy and green lentils. Simmer for 15 minutes until the liquid has been absorbed.
4. In a frying pan add 2 tablespoons of oil and fry the onions until they are soft and golden, then add the chopped pepper and fry for about 4 minutes. Next add the garlic and fry for another minute. Then transfer the whole lot to a plate.
5. With a clean tea towel, pat the aubergines dry then add a further 2 tablespoons of oil to the pan and cook the aubergines on a high heat until golden.
6. Add the tomatoes and the onion and pepper mixture to the pan.
7. In a bowl mix the wine, tomato puree and cinnamon then pour it into the pan. Add the lentils and chopped parsley and leave it to simmer gently while you make the topping.
8. Place the milk, flour and butter in a saucepan and using a balloon whisk, whisk until it comes to a simmering point and becomes a smooth, glossy sauce. Season with salt and black pepper, remove it from the heat and let it cool a little before whisking in the Ricotta cheese followed by the beaten egg.
9. Finally, transfer the vegetable and lentil mixture into a shallow, oven proof dish and spoon the cheese sauce over the top. Sprinkle with the cheese and cook in the oven for 1 hour.
Source: Delia Smith
Subscribe to:
Posts (Atom)