Archives for category: Vegetarian

Serves eight

500ml double cream
1 tin condensed milk
Stem ginger preserve
Stem ginger in syrup

Whip the cream until thick but not too stiff. Whisk in about 200g of the condensed milk. Stir in three tablespoons of the ginger preserve. Chop up three balls of stem ginger and add these along with some of the syrup to taste.

Grate in the rind of a lime and add the juice of half.

Churn in an ice cream machine or put straight into a tun and put in the freezer, whisking occasionally until frozen.

Delicious with the spiced apple cake.

Serves Eight

3 cooking apples
2 lemons
50g dark brown soft sugar
150g light muscovado sugar
150g softened butter
2 large eggs
85g plain flour
1 1/4 teaspoons baking powder
1 heaped teaspoon mixed spice
100g ground almonds
30g butter
25g dark brown sugar
50g flaked almonds

Pre heat oven to 180c

Line a 23cm springform tin with baking parchment.

Peel, core and chop the apples. Put into an oven proof dish,grate over the zest of one lemon and add the juice of two. Sprinkle over 50g of dark brown sugar and cover with baking parchment. Bake for 20 minutes until the fruit is soft. Leave to cool.

Cream the butter with the light brown sugar. Add the beaten eggs a little at a time until well mixed in. Whisk the flour and baking powder together with the mixed spice and ground almonds. Fold into the butter mix and then lightly mix in the apple.

Spoon into the prepared tin and bake for thirty minutes. Five minutes before this time is up melt the 30g butter with the 25g dark brown sugar and mix in the flaked almonds. Spread over the top of the cake and bake for a further fifteen to twenty minutes until springy to the touch. Cool in the tin or serve warm, but not hot.

Ginger ice cream is good with this or double cream.

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It’s quite handy to have the odd recipe up your sleeve that looks a lot more complicated than it actually is. This is just one of those and has the added advantage of being made with filo pastry, always handy to have in the freezer and is one the few ingredients that you can actually defrost and re-freeze without dire consequences.

I love this pea and pumpkin seed pesto and it is what makes this tart, arguably a loose version of a spanakopita rather special. Frozen peas are perfect for this and I use a supermarket own petit pois which are lovely and tender without breaking the bank. The pesto provides a soft and highly flavoursome blanket on which to stack your medley of veg and tangy upper layer of sharp feta cheese. A great lunch dish and one that you could easily make the day before and just pop into the oven when you are ready. I’m using a mix of leeks, fennel, chard and spinach here but you could layer up roasted butternut and sweet potato as well. Die hard meat eaters could add in some left over roast chicken.

SERVES FOUR

for the pesto:

250g frozen petit pois peas
10g basil leaves
5g fresh mint leaves
3 tablespoons rapeseed or olive oil
1 – 2 teaspoons sea salt
Black pepper
25g parmesan cheese, finely grated
25g toasted pumpkin seeds
Squeeze of lemon juice

Cook the peas in boiling salted water, drain and refresh under cold running water.

Put the well drained peas into a food processor and add the herbs, oil and one teaspoon of sea salt. Blitz until blended and then add the parmesan and pumpkin seeds with a good grinding of black pepper. Check the seasoning and add more salt if you think it needs it.

FOR THE TART

The pesto
2 large leeks, sliced finely into half moons
1 small bulb fennel or 1/2 large, core removed and finely sliced
1 or 2 cloves garlic, crushed
1 large handful of fresh spinach
4 stalks and leaves of swiss chard, sliced
1 tablespoon finely chopped chives
1 tablespoon rapeseed oil,
Sea salt and black pepper
1 pack filo pastry
25g butter, melted
125g feta cheese, chopped
Sumac

One fluted tin, about 22cm diameter and 3cm deep.

Wilt the spinach and squeeze out any excess water. Put the leeks, garlic and fennel into a saucepan with the oil and cook until tender. Add the chard and cook for a few more minutes, seasoning with salt and pepper. Add the chives and spinach and stir together.

Take a sheet of filo and brush all over with the butter. Use to line the tin, letting the sides of the filo hang over the sides. Do the same with a second sheet and then spread your pesto over the base. Top with the vegetables and then scatter the feta over the top. Fold the filo over to start to cover the top of the pie and brush with more butter. Take a final sheet of pastry and cut into four. Brush each piece with butter and the scrumple each up and sit on top of the pie, covering the centre. Give it all a final brush with any remaining butter, dust the whole thing with sumac and bake for about half an hour until golden brown all over. Serve hot or warm with a green salad and crusty bread.

A new phenomenom has come to our house….for the first time ever we have an actual glut of something in the vegetable patch. The courgette plants are loving this glorious weather and as long as we are generous with the watering and don’t take too many evenings off we seem to be being rewarded with a constant supply of the most beautiful yellow, green and chartreuse courgettes.

This versatile vegetable is a big favourite in our kitchen – spiralled into courgetti, stir fried with garlic, grated into risotto, eaten raw or cubed in an omelette. It even makes a wonderful cake ingredient; much like carrots or beetroot, courgettes lend themselves incredible well to a bit of baking.

This is a lovely, simple salad recipe that uses the courgette to it’s full advantage in that it is both cooked and raw. It is a natural partner to a soft goats cheese and the addition of broad beans and baby fennel makes a salad that sings of summer and celebrates all that is in season now. Do try it on its own or with a piece of grilled chicken or lamb. I use baby broad beans from the frozen veg section in Waitrose. They are absolutely wonderful and all you need to do is pour some boiling water over them, drain and then spend a few minutes slipping them out of their skins. Well worth the effort. If you have access to yellow courgettes then do use one of those.

Serves Two to Three as a main course, Four as a starter

60g baby broad beans, skinned
2 baby fennel bulbs, very finely chopped
2 medium courgette (about 125g each)
8 baby new potatoes (I love pink fir apple if you have those)
Tablespoon chopped chives
125g soft french goats cheese
Handful of washed salad leaves, any mix you like
Juice of half a large lemon
2 tablespoons extra virgin olive oil
1 tablespoon rapeseed oil
Seasalt
Black pepper

Reserve any fennel fronds you have and finely chop those. Boil a pan of salted water and cook the potatoes until just tender. Drain and set aside.

While the potatoes are cooking, shave the courgette into fine strips using a potato peeler. Put half of these in a bowl and add the lemon juice, olive oil and about a teaspoon of sea salt and grinding of black pepper. Add the fennel, toss to combine and set aside. Taste and add more lemon juice if you think it needs it.

Heat a griddle pan and drizzle it with some of the rapeseed oil. In batches, griddle the remaining courgette so that they have the grill marks on them and are just cooked. Remove these to kitchen paper as you go.

Cut the potato into small 3 cm pieces. Place into a bowl and add all the courgette, the broad beans, fennel and herbs. Toss lightly so that it is well mixed. Add a few salad leaves and finely little blobs of the goats cheese. Add the remaining fennel fronds and check the seasoning.

Pile up on a pretty plate and serve either on its own or as a side dish.

Serves Six

30g watercress leaves (removed from the thicker stalks)
10g flat leaf parsley
10g fresh basil
5 – 10g fresh mint
2 teaspoons dijon mustard
1 heaped teaspoon sea salt
Black pepper
5 cornichons
2 teaspoons small capers
100ml rapeseed oil (or extra virgin or half and half)
Good squeeze lemon juice

You need a mini chopper for this or the smallest bowl in our food processor. Or you can do it by hand in a big pestle and mortar but you will have to finely chop everything first.

Put all the ingredients except the oil and lemon into your chopper. Add a quarter of the oil and whizz to blend. Add more oil and blitz together until you have a good consistency. Check the seasoning and add lemon juice to taste. Finally add the rest of the oil, depending on how thick you like your salsa verde.

Keeps in the fridge in a jar for just under a week as long as you cover the top with a fine layer of oil.

Serve with baked or pan fried trout or salmon. Wonderful with new potatoes, puy lentils or dunk some sourdough in it.

If serving with beef then some sharp little finely chopped shallot would make a nice addition.

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The kitchen can be witness to some miraculous tricks of cookery alchemy. Any souffle, savoury or sweet is one of those dishes that undergoes a magical process once in the oven. As long as you follow a few basic rules and make sure that there is minimal time from oven to plate you shouldn’t go too far wrong.

Souffles should, ideally rise beautifully straight with a traditional ‘top hat’ effect. If it doesn’t exactly work like that it really doesn’t matter. The important thing is that it rises, is gossamer light and packed with flavour. Be generous with the seasoning and hold your nerve. The oven door must remain firmly shut until the pinger goes off. A lovely clean, clear glass door is an asset here as it is useful to be able to see how your golden miracles are progressing.

I am using a good, mature cheddar cheese here. It works beautifully and is wonderful with the addition of the herbs but you could use gruyere, parmesan or even blue cheese.

Serves Four

Four ramekin dishes
Butter
Handful of white breadcrumbs

20g unsalted butter
20g plain flour
150ml whole milk
50g mature cheddar cheese, grated
2 large eggs, separated
1 teaspoon dijon or english mustard
Tablespoon of finely chopped chives
Tablespoon of fresh thyme leaves, stripped from their stalks
Sea salt & black pepper

1 small bulb of fennel
1 small red skinned crisp apple
Fennel fronds (from the fennel bulb)
Flat leaf parsley, roughly chopped
Lemon juice
Rapeseed oil
Sea salt & black pepper

Pre-heat the oven to 200c and put a baking sheet in it.
Butter the ramekins and toss the breadcrumbs around to stick to the sides.

Make the sauce first. Take a small saucepan and put in the milk, flour and cubed butter. Put on the heat and using a whisk stir constantly until thick and bubbling. Cook for another minute or two and add a good amount of seasoning and the mustard.

Remove from the heat and add in the cheddar cheese and the mustard. Stir until melted and as it all starts to cool add the egg yolks and the herbs, whisking well until you have a very thick and smooth sauce. Transfer this to a bowl and allow to cool.

Whisk the egg whites until the soft peak stage. Once the sauce is not longer hot (it doesn’t have to be very cold). Roughly fold a quarter of the egg whites to loosen it all up and then gently fold in the rest of the egg white. A metal tablespoon is best for this. Once the egg whites are all folded in check the seasoning.

Divide between the ramekin dishes. Run your thumb around the edge to create the ‘top hat’ effect and to help the souffle rise evenly.

Put into the oven and set the timer to 10 minutes.

Make the fennel and apple salad by finely shredding the fennel and slicing the apple very finely and if the pieces are big, cutting in half lengthways. Toss immediately in lemon juice to prevent oxidisation and then add rapeseed or extra virgin olive oil to taste. Season well and add roughly chopped flat leaf parsley and the fennel fronds. Divide between your plates, that you will have ready and waiting.

Once the souffles are well risen and golden brown (they may need an extra couple of minutes but judge through the glass window of the oven) remove from the oven and serve immediately. The will sink fast so speed is of the essence.

If you have some chopped walnuts it would be nice to toast some and add them to the salad.

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Makes 10

225g self-raising flour
2 teaspoons baking powder
50g unsalted butter
25g caster sugar
1 egg
Approx 100ml milk

Pre-heat the oven to 220c

Measure the flour and baking powder into a large bowl and whisk together.

Cut the cold butter into cubes and add to the flour. Rub in well using your fingertips and keeping it well aerated. The mix will eventually resemble fine breadcrumbs. Add the caster sugar.

Whisk the egg in a measuring jug and add milk until you have 150ml. Pour most of it into the flour mixture and using a knife, cut this way and that until you have a soft dough. You will have some milk and egg left over but just use enough until the dough is nice and soft but not too sticky.

Knead briefly on a very lightly floured work surface. Then gently roll out until about 2cm thick. Have a greased baking tray ready. Use a 2″ cutter and cut out rounds of the dough. Place on the tray. Keep the same way up all the time as you will get a much better rise.

Once they are all on the tray, brush the tops with some of the rest of the milk and egg. Bake for ten minutes or until they are golden and sound hollow when tapped on the bottom.

Cool on a wire rack if you aren’t eating them straight away, warm! Top with clotted or whipped double cream and your favourite jam.

This recipe is a Mary Berry one and I have never found a better way to make scones.

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City v Country….I love both. But it is the arrival of Spring that reminds me how very lucky I am to live in a beautiful part of Wiltshire. The air is heady with the scent and promise of bounty bursting forth and the first tentative shoots are gathering confidence. Everywhere the hedges, verges, woods and fields are springing into life and nothing is more rampant than that foragers’ favourite, wild garlic.

Be absolutely sure of what you are picking – don’t confuse the poisonous leaves of lily of the valley which can look alarmingly similar. The smell is the first sign you should look for – it really is pungently garlicky. Wild garlic first appears at the end of March and by April it has really gathered pace and tends to be prolific, so you needn’t worry about picking a bunch or two. If you don’t have any in your garden you are likely to find it in local woods where it will carpet vast swathes of the ground, much like its friend and neighbour the bluebell. Pick the young and tender leaves, keeping a long stalk if you plan on popping them in a jar of water to keep them fresh for a day or two. You can also freeze the leaves – just wash, dry well and pop them in a freezer bag. Then use straight from frozen later in the year to jazz up a risotto, pasta dish or stirfry.

Once the pretty, edibile white flowers appear they are a lovely addition to salads or warm new potatoes.

Make sure you wash the leaves well before you use them. I love them as here in a simple pesto (also great to freeze – put into an ice cube tray and then turn the cubes out and store in a freezer bag). Or wilt the leaves as you would spinach, add to a frittata, make a wild garlic and potato cake or a delicious soup (you will find a recipe for that on this website).

When I make this pesto I tend to add other herbs in just to temper the strong flavour of these leaves but you may prefer to go for the full hit and leave the parsley/basil out. If I am making the pesto to use with fish I often add in a handful of dill. Any soft herb is great and just use this recipe as a guide.

You could also make a pea pesto and add the wild garlic into that, or kale, or spinach….the possibilities are endless!!

Two big handfuls wild garlic, washed
1 small bunch flat leaf parsley
Handful of fresh basil leaves (Or any soft herbs you have to hand)
60g freshly grated parmesan
60g pinenuts, walnuts or almonds
Approx 200ml extra virgin olive oil or rapeseed oil
Sea salt
Black pepper
Squeeze lemon juice

I use a mini chopper or processor to make my pesto but a big pestle and mortar and some elbow grease is fine.

Put the herbs, parmesan and nuts into your chopper. Add a good teaspoon of salt and a glug of oil. Whizz for a few seconds and then add more oil until you have a consistency you are happy with. Add a squeeze of lemon juice, more salt and black pepper to taste. Keep in a jam jar with a layer of oil poured protectively over the top and refrigerate.

Lovely with goats cheese on crostini, stirred through pasta or risotto, stuffed into a chicken breast, swirled onto a soup…….

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After what seems like days and days of rain, the sun finally arrived today. What a joy to feel a little of the warmth that hopefully lies ahead. I had a halloumi cheese in the fridge, a perfect avocado and some leftover pomegranate. In other words the makings of a delightful salad that was just the thing to enjoy in the tentative sunshine. Halloumi is a great favourite in this household but is best cooked and eaten with all due speed – it somehow loses its tender unctuous-ness if allowed to get cold so this is one salad that needs to be eaten warm, straight off the griddle pan, onto the plate and no holding back.

Halloumi has a salty, deeply savoury flavour that works beautifully with sharp, fruity pomegranate. A few capers bring an intense tang and some soft, gentle avocado provide a soothing contrast. A simple dressing of lemon and olive oil, gently tempered with a little clear honey is all you need to finish. I have used a blend of oils here but if all you have is extra virgin then just use that. I find it can be a little strong sometimes.

Of course you can play around with this depending on what you have around the kitchen. Fresh mint, basil, coriander would be lovely and perhaps some roughly chopped toasted walnuts. But the point is that it is quick and simple, so I think it is perfect just as it is.

For two reasonably greedy people

One plain halloumi cheese
Flour to dust
Rapeseed oil
Two tablespoons pomegranate seeds, ruby red
One avocado, chopped
One tablespoon small capers
Two big handfuls of mixed green leaves

Dressing

Two tablespoons olive or sunflower oil
One tablespoon extra virgin olive oil
Juice half a lemon
Teaspoon runny honey
Sea salt and black pepper

Whisk the dressing ingredients together. Adjust the lemon and seasoning to taste. Set aside.

Take your halloumi cheese and cut into six slices. Dust each side with a litre plain flour.

Toss the leaves, avocado and capers together and dress with a little of your dressing so that it is all lightly coated. You may not need all the dressing.

Heat a griddle pan and drizzle rapeseed oil over the whole surface. Griddle the halloumi until seared well on each side and cooked all the way through. You can keep the slices warm in a low oven for a few minutes if you need to, or even heat them through again later. Not quite the same as straight off the pan but needs must sometimes!

Arrange the salad and halloumi on two plates and drizzle over a little more dressing. Sprinkle each plate with pomegranate, grind some black pepper over the top and serve with toasted flatbreads (those Italian ones you can buy in Waitrose are rather good. The are called Mini Piada by Crosta and Mollica).

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This soup offers a splash of colour in these cold winter months. Tomatoes are not at their best in January, but roasting in a hot oven for half an hour or so does have a marvellous effect on their flavour. This soup is lovely as it is but to ring the changes add a little cumin to the onion base. Some finely chopped preserved lemon is lovely in the salsa for more Middle Eastern vibe – this is one you can play around with but just make sure you use top quality olives and certainly nothing out of a tin. You could add a few basil leaves to the soup before blending. Basil, crushed into a paste with oil and salt will also make a lovely garnish.

Serves Four

500g tomatoes
2 red peppers
Rapeseed oil
1 tablespoon balsamic vinegar
Fresh thyme
1 large onion
1 small potato
2 sticks of celery
Sea salt and black pepper
1 litre chicken or vegetable stock

Pre heat the oven to 200c

Halve the tomatoes and remove their cores. Halve the red peppers and de-seed. Put them all in a roasting pan and drizzle over rapeseed oil and the balsamic and lots of fresh thyme. Season well and then roast in the oven for about thirty to forty minutes or until very soft and beginning to caramelise.

Meanwhile, chop the onion, celery and peeled potato. Heat a couple more tablespoons of rapeseed oil in a saucepan and add the onion and celery. Saute for a few minutes until softened. Add half the stock and simmer for a few minutes. Once the tomato and pepper are roasted tip all the contents of that pan into the soup, skins and all and then cover with more stock. Simmer for about five minutes and then blend well, using a hand held blender. If you want a perfectly smooth soup you could sieve it but I find that the skins blend in very well. Adjust the consistency with the rest of the stock and check the seasoning.

Serve with a spoonful of salsa stirred through.

OLIVE, CAPER AND PARSLEY SALSA

50g good quality black olives, stoned
2 teaspoons of small capers
1 teaspoon dijon mustard
Juice half a lemon
Extra virgin olive oil
Handful of freshly chopped flat leaf parsley
Sea salt & black pepper

Use a pestle and mortar, or if you don’t have that a mini chopper will do, or just a good sharp knife.

Put everything into the mortar and cover with oil. Add a little salt and pound together until all the ingredients are broken down and well blended. Add lemon juice to taste and adjust the seasoning. The capers can be quite salty so bear in mind when adding salt.

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