Thursday, 23 June 2011
Minty Falafel Pittas
Anyway, a big part of the end of term activities are the festivals and days out to the seaside, which all involve that perfect summer combination of picnic blanket, lots of friends and a lunch box full of delicious treats. The following recipe has become a staple of our picnic boxes and is full of yummy goodness as well as being quick and easy to make and, of course, delicious. Get the little ones involved in making them as they can add all sorts of ingredients to the mix. This is our version which I hope you enjoy.
Luke's verdict: 'Lovely! They look like little burgers.'
Falafel packed Pittas with mint dressing
Serves 4:
Ingredients:
4 wholemeal pitta breads, toasted or grilled
8 cherry tomatoes, quartered
1 iceberg lettuce, shredded
pack of good quality falafels ( we use Redwood)
handful of organic raisins
For the mint dressing:
1 tub of greek yoghurt
bunch of fresh mint, chopped
Method.
Pre-heat the pven to Gas Mark 4
Place the falafels in an oven proof dish. Brush with a little olive oil and bake in the oven for 8-10 minutes.
Toast the pitta breads
Fill with the falafels, shredded lettuce, tomatoes and raisins.
Chop the mint.
In a bowl, mix the mint into the yoghurt.
Drizzle over the falafel packed pittas
Enjoy xxx
Tuesday, 10 May 2011
Dairy Free Birthday Cakes
Here's the recipe for a similar cake to Luke's birthday cake. Enjoy xxx
Luke's verdict: 'That was the best birthday ever!'
Chocolate Layer Cake (from the Allergy-free Cookbook by Alice Sherwood)
dairy, egg & nut free
For the cake
340g (12oz) plain flour
400g (14oz) caster sugar
1 3/4tsp bicarbonate of soda
55g (2oz) nut-free cocoa powder
1/4tsp salt
450ml (15fl oz) unsweetened soya milk or water
100ml (3 1/2fl oz) corn or other nut-free vegetable oil
1 1/2tbsp white vinegar
1 1/2tsp vanilla extract
for the icing
225g butter (or 175g/6oz dairy-free spread)
450g icing sugar
6 tbsp cocoa powder
2 tsp vanilla extract
(4tsp water if using butter)
1. Preheat oven to 180C (350F, gas 4). Grease & line with baking parchment the bases of 2 deep 20cm (8in) round sandwich tins.
2. Sift together into a large bowl the flour, sugar, bicarb, cocoa and salt. In a separate bowl, mix together the liquid ingredients: milk/water, oil, vinegar, vanilla. Add to the flour mixture. Stir until smooth.
3. Divide the mix between the prepared tins and use a palette knife or spatula to spread evenly. Bake in the oven for about 40min, until risen and firm to the touch.
4. cook in the tins for 10min then turn out onto a wire rack, remove the baking parchment and leave to cool completely. (You can slice each cake in half horizontally, but we skip this step)
5. Make the buttercream icing (see below).
6. Sandwich the cakes together using half the buttercream icing. Spread the remainder on the top and sides and rough up with a knife. Sprinkle with chocolate shavings or decorate with fresh berries.
Buttercream Icing
1. Put butter in a bowl and sift over the icing sugar and cocoa powder. Add vanilla extract. Gradually work into the spread with a wooden spoon then beat well until smooth and fluffy. If using butter, you may need to add 4tsp of water to give the correct soft consistency for spreading.
Monday, 4 April 2011
Digging in the Garden and Tomato Toast
Enjoy xxx
Recipe:
2 large tomatoes, sliced
extra virgin olive oil
a small handful of fresh basil, torn
black pepper
2 slices sourdough bread
1 small clove of garlic, cut in half
Method:
1.Combine the tomatoes, oil, basil and black pepper in a small bowl.
2. Toast the bread until golden
3. Rub the cut side of the garlic over the toast and top with the tomato mixture.
Saturday, 2 April 2011
Peanut Butter Bars
Enjoy xxx
Luke's Verdict: 'They were crunchy and nutty and yummy!'
Recipe:
(Makes 8 bars)
4 tablespoons organic crunchy peanut butter
4 tablespoons golden syrup
100g whole rolled oats
50g golden raisins
1 tablespoon wholemeal flour
Method:
1. Pre-heat the oven to 190 degrees Celsius ( gas mark 5)
2. Put the peanut butter and golden syrup in a saucepan and heat very gently until melted.
3. Add the oats, raisins and flour and stir well until the mixture has the consistency of breadcrumbs.
4. Pour the mixture into a cake tin and press in with the back of a spoon.
5. Bake in the oven for 15 minutes.
6. Score into bars with a knife while still warm, then allow to cool before cutting through and removing the bars from the tin.
Once cool, the bars can be stored in an airtight container for up to 2 weeks.
Saturday, 26 March 2011
Baked Potato with Pesto Chickpeas
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.
Friday, 25 March 2011
Three Nut Butter
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
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
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
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
Friday, 4 February 2011
Birthday Treats
I thought I would pass on a recommendation for a great veggie-friendly place as I've been having a fine old day sampling some delicious treats!
This afternoon we went to Goji cafe in York for tea and cakes and it was great fun. Their vegan chocolate cake is heavenly as was the pecan pie that my other half devoured. Luke had a great time too. As well as the cake, he managed to polish off a huge fresh strawberry milkshake! The menu for lunch and dinner looked very appetising and I loved the sound of their Valentine's menu with dishes such as 'Love Letter' pastry parcels stuffed with mushroom and asparagus and the serious sounding 'White Wedding' cheesecake. I would highly recommend this place. The ambience is chilled and shabby chic, the service friendly and the food is great.
Luke's verdict: I loved my juicy fruity milkshake! Happy Birthday Mammy!!
Tuesday, 25 January 2011
Happy Burn's Night!
In homage to my other half's distant Scottish roots and any excuse for a celebration, here's a delicious, vegetarian take on the traditional Burn's Night supper. Enjoy x
Luke's verdict: Can we have bagpipes?
Baked Onions with Vegetarian Haggis
6 medium onions
225g (8oz) tin red kidney beans, drained and chopped
110g (4oz) mushrooms
1 onion
1 carrot
50g (2oz) sunflower margarine
50g (2oz) rolled oats
50g (2oz) oatmeal
50g (2oz) chopped mixed nuts
50g (2oz) vegetable suet
2 tbsp mixed fresh herbs chopped
1 tbsp whisky
1 tsp yeast Extract
grated nutmeg pinch of
juice of 1 Lime
Salt and black pepper
Chives and parsley, to garnish chopped fresh
Cut a slither from the root end of each of the onion, so they stand upright.
Cut a cross in the top about three quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190°C: 375°F: Gas 5.
Melt the margarine in a saucepan, add the oats, oatmeal and mixed nuts.
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Finely chop the onion, mushrooms and carrot
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients, season well.
Remove the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
Stuff with haggis and bake for 40 minutes.
Saturday, 22 January 2011
Veggie Bake
Luke's verdict: Let's get chopping!
For the bake:
2 tbsp olive oil
2 carrots - cut, like the courgettes and parsnip, into matchsticks
2 courgettes
1 parsnip
1 tbsp plain flour
300ml vegetable stock
Some broccoli and cauliflower florets
Chopped parsley
2 tbsp creme fraiche
For the topping:
Brown bread crumbs
60g wholemeal flour
Salt and pepper
60g bran flakes
2tbsp grated mature cheddar
60g butter
Preheat the oven to 190 degrees Celsius (375F/Gas mark 5).
Make the topping by putting all the ingredients into a mixing bowl and rubbing in the butter.
Heat the oil in a large saucepan and add the courgettes, carrots and parsnip, cooking until they are golden.
Stir in the flour, then add the stock, bringing it all to a simmer.
Add the cauliflower and broccoli and simmer for 15 minutes.
Add the parsley and creme fraiche, season and put into an ovenproof dish.
Pour the topping over and bake for 30 minutes.
Wednesday, 19 January 2011
Curried Lentil Soup and Spelt Bread.
Enjoy...
Curried Lentil Soup
1 tbsp olive oil
2 onions
2 carrots
1x400g tin of chickpeas (drained)
1x400g tin of green lentils
1 celery stick
2 cloves of garlic, crushed
1 tsp curry powder
1 tbsp tomato puree
1 litre vegetable stock
sea salt and freshly ground black pepper to taste.
1. Finely chop the onions, carrots and celery.
2. Heat the oil in a large saucepan and add the onions. Fry for 5 minutes until soft and golden.
3. Add the carrots, celery, garlic, curry powder and tomato puree and fry for another few minutes.
4. Add the stock, lentils and chickpeas and bring to the boil.
5. Reduce to a simmer, cover and cook for around 25 minutes until the vegetables are fully cooked.
6. Season with the salt and pepper and serve.
Spelt Bread
Pre-heat the oven to 220 degrees Celsuis/Gas Mark 7
500g wholemeal spelt flour
3g salt
5g Quick Yeast
5g sugar
300ml warm water
15ml vegetable oil
1. In a large bowl mix together the flour, salt, yeast and sugar.
2. Make a well in the middle of the mixture and pour the water into it, mixing as you do.
3. While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
4. Leave the dough covered with a clean tea towel until it doubles in size - this should take about 45 minutes.
5.Turn the dough out onto a floured surface and knead for about five minutes.
6. Shape the dough and put it into an oiled bread tin. If you want to make rolls, shape the dough into rolls and place them on an oiled baking tray.
7. Cover and leave to rise in a warm place for about 25 minutes.
8. Bake for 35-40 minutes.
Serve warm with the soup.
Luke's Verdict: I loved mopping up my soup with the yummy bread.
Sunday, 16 January 2011
Happy New Year!
Lentil Shepherds Pie
400g lentils (puy or green work well)
2 large onions, quartered and thinly sliced
500g potato
250g turnip
420g tin of chopped tomatoes
2 tbsp tomato puree
2 tsp crushed garlic
2 tbsp soy sauce
4 tbsp chopped fresh parsley
50g mature cheddar
Ground black pepper
Olive oil
Method:
Simmer the lentils in a large pan for about 25 minutes until softened, then drain.
Meanwhile, chop the potatoes and turnip into cubes and add to a large saucepan of water. Bring to the boil then leave to simmer for 15 minutes.
Put a tablespoon of olive oil into a pan and sauté the onions and garlic for about 5 minutes. Add the tomato paste, chopped tomatoes, soy sauce and parsley and simmer for a more few minutes. Stir through the lentils and heat through. Season with black pepper and transfer the mixture to a large baking dish.
Drain the potatoes and turnip. Mash them into a smooth mixture with a dash of milk and a knob of butter. Add a handful of grated mature cheddar and mix well.
Spread the mashed potatoes and turnips in an even layer over the lentil mixture. Sprinkle the remaining cheese over the top and season with black pepper.
Bake the pie for about 40 minutes in a medium to high oven until the top is nicely browned. Serve with salad or steamed vegetables - peas work really well with this dish.