CREAMY LEMON CHEESECAKE
After much testing, I've finally settled on a definitive lemon (or orange) cheesecake recipe. Cheesecake recipes vary hugely, but this simple baked cake includes no gelatine, no strawberry jelly, no annoyingly gritty zest, and no fancy amaretti biscuits.
We ate it topped with orange chunks, but raspberry coulis would be divine poured over the top. There are lots of oranges arriving in our fruit bag from the farm at the moment, so we will probably be having an all-orange version next!
There is a gorgeous photograph of a lemon cheesecake on the cover of BBC Good Food this month. It is served outdoors, with a glass of white wine - perfect lunch if you ask me.
MAKES A SMALL CHEESECAKE (7" tin)
2oz digestive biscuits, whizzed to crumbs
1/3 cup ground almonds
1oz butter
1lb (400g - two boxes) cream cheese
2/3 cup caster sugar
4 eggs
4floz liquid, made up from 1tbsp lemon/orange juice and the rest double cream
Whiz biscuits and almonds, melt butter and stir together. Press into tin, wrap bottom of tin in foil, and put into freezer.
For the topping, blend the cream cheese, sugar, eggs and cream thoroughly in a processor. It will look sloppy but that's good -- pour onto the base and carefully slide onto the middle oven shelf.
Bake at 140 degrees C (275 F) for up to about an hour, checking often - the centre will be wobbly but just set. Cool in the tin - it will firm more as it cools. The centre will be the creamiest bit!! In fact, I think this cheesecake would benefit from minimal cooking - so will try to catch it sooner next time.
Wednesday, May 17, 2006
Thursday, May 11, 2006
ASPARAGUS QUICHE
When the asparagus is becoming woody (say, because someone you know bought it and didn't use it early enough!) and you can only use the tips, try this - a different way to combine the classic flavours of asparagus, lemon and cream.
Pastry:
4oz flour
1oz Trex
1oz butter
1oz parmesan
2tbsp cold water
Pastry: weigh out ingredients and combine with a knife, chopping the fat into small pieces. When relatively crumbly, start to add the water and pull together with a metal spoon. Finally, push the last remaining dry bits together, form into a rough ball and wrap in cellophane. Refrigerate for at least 30 mins.
Contents:
Asparagus tips (about 12)
Splash of stock
2 cloves garlic, crushed
6floz double cream
4 floz milk
Squeeze lemon juice
Salt and pepper
1 egg and 1 egg yolk
Steam/boil the asparagus tips lightly in a pan containing a splash of stock: bring to boil, cover and allow asparagus to absorb stock. Roll out the pastry in a quiche tin. Arrange the asparagus tips in a starburst pattern.
Blend the milk, cream, lemon juice, garlic and seasoning in a jug. Add the egg and egg yolk and beat well. Pour gently over the asparagus, and put into the oven for about 20 minutes. Remove and sprinkle with grated cheese, then return for another 10 minutes.
When the asparagus is becoming woody (say, because someone you know bought it and didn't use it early enough!) and you can only use the tips, try this - a different way to combine the classic flavours of asparagus, lemon and cream.
Pastry:
4oz flour
1oz Trex
1oz butter
1oz parmesan
2tbsp cold water
Pastry: weigh out ingredients and combine with a knife, chopping the fat into small pieces. When relatively crumbly, start to add the water and pull together with a metal spoon. Finally, push the last remaining dry bits together, form into a rough ball and wrap in cellophane. Refrigerate for at least 30 mins.
Contents:
Asparagus tips (about 12)
Splash of stock
2 cloves garlic, crushed
6floz double cream
4 floz milk
Squeeze lemon juice
Salt and pepper
1 egg and 1 egg yolk
Steam/boil the asparagus tips lightly in a pan containing a splash of stock: bring to boil, cover and allow asparagus to absorb stock. Roll out the pastry in a quiche tin. Arrange the asparagus tips in a starburst pattern.
Blend the milk, cream, lemon juice, garlic and seasoning in a jug. Add the egg and egg yolk and beat well. Pour gently over the asparagus, and put into the oven for about 20 minutes. Remove and sprinkle with grated cheese, then return for another 10 minutes.
Wednesday, May 10, 2006
POTATO AND LEEK GRATIN
with wild garlic
We picked some wild garlic from the woods! Check out that foraging instinct! You see, who needs a fancy marketing job and organic supermarkets when you can write from home and pick your own dinner? Hmm?
Didn't get poisoned, neither. Am so country-girlish. (The next urban chic, you know. Primal Scream says so.)
3-4 medium potatoes, sliced thinly
2 leeks, sliced
Big handful wild garlic leaves, shredded
3 cloves of normal garlic, chopped
Tbsp butter
100ml double cream
100ml milk
1tbsp grated parmesan
Salt and pepper
Melt the butter and soften the leeks. Add the garlic leaves and cloves, and stir briefly. Add the parmesan, milk and cream and bring to the boil. Tip in the potatoes and mix well. Season generously.
Tip the lot into an ovenproof gratin dish and cover with foil. Bake at about 180 deg C (dunno, got an ancient Farenheit oven so I just guess) for an hour. Remove the foil, sprinkle with more Parmesan, and allow to brown for a few mins. Serve - delish!
with wild garlic
We picked some wild garlic from the woods! Check out that foraging instinct! You see, who needs a fancy marketing job and organic supermarkets when you can write from home and pick your own dinner? Hmm?
Didn't get poisoned, neither. Am so country-girlish. (The next urban chic, you know. Primal Scream says so.)
3-4 medium potatoes, sliced thinly
2 leeks, sliced
Big handful wild garlic leaves, shredded
3 cloves of normal garlic, chopped
Tbsp butter
100ml double cream
100ml milk
1tbsp grated parmesan
Salt and pepper
Melt the butter and soften the leeks. Add the garlic leaves and cloves, and stir briefly. Add the parmesan, milk and cream and bring to the boil. Tip in the potatoes and mix well. Season generously.
Tip the lot into an ovenproof gratin dish and cover with foil. Bake at about 180 deg C (dunno, got an ancient Farenheit oven so I just guess) for an hour. Remove the foil, sprinkle with more Parmesan, and allow to brown for a few mins. Serve - delish!
Friday, April 28, 2006
SPICY CAULIFLOWER SOUP
If you don't like cauliflower, try this lovely soup - it's creamy and spicy with a coconut finish. And even if you think this sounds peculiar, please try it - in all honesty it was a last resort, Ready-Steady-Cook style, but turned out beautifully.
The cooked soup needs plenty of extra blending, to make sure all the little grainy cauliflower bits are smoothed out. Serve with thick pieces of wholemeal bread... bliss.
1 cauliflower, leaves separated, florets chopped
1 onion, sliced
2tsp korma curry paste
Large pinch salt
Half a tin of coconut milk
First, simmer the cauliflower leaves in hot water for about half an hour (while getting the veg ready). Strain it through a sieve - this is a basic stock.
Rinse the pan and put the sliced onions in, along with the curry paste. Let soften gently for about 5 minutes, then add the cauliflower florets. Cover and leave to soften for another 5 minutes.
Pour in the coconut milk, and enough of the hot 'stock' to cover the vegetables. Bring to a simmer, cover, and leave to plip-plop for anything up to half an hour.
Once it's cooled slightly, blend for a loooooooong time. I want this super-silky-smooth. Add salt and pepper, to taste. Reheat gently (not to boiling point).
If you don't like cauliflower, try this lovely soup - it's creamy and spicy with a coconut finish. And even if you think this sounds peculiar, please try it - in all honesty it was a last resort, Ready-Steady-Cook style, but turned out beautifully.
The cooked soup needs plenty of extra blending, to make sure all the little grainy cauliflower bits are smoothed out. Serve with thick pieces of wholemeal bread... bliss.
1 cauliflower, leaves separated, florets chopped
1 onion, sliced
2tsp korma curry paste
Large pinch salt
Half a tin of coconut milk
First, simmer the cauliflower leaves in hot water for about half an hour (while getting the veg ready). Strain it through a sieve - this is a basic stock.
Rinse the pan and put the sliced onions in, along with the curry paste. Let soften gently for about 5 minutes, then add the cauliflower florets. Cover and leave to soften for another 5 minutes.
Pour in the coconut milk, and enough of the hot 'stock' to cover the vegetables. Bring to a simmer, cover, and leave to plip-plop for anything up to half an hour.
Once it's cooled slightly, blend for a loooooooong time. I want this super-silky-smooth. Add salt and pepper, to taste. Reheat gently (not to boiling point).
Wednesday, April 26, 2006
QUICK COURGETTE PASTA BAKE
Even people who like cooking don't always WANT to cook, you know - specially after a hard day's procrastination. But needs must... I invented this pasta bake last night, wanting something I could throw in the oven and leave while we walked Holly. Which was a far nicer way to spend a warm spring evening.
2 large courgettes, chopped into chunks
1 onion, sliced
2 cloves garlic, crushed
1 tin tomatoes
Sprinkle balsamic vinegar
Sprinkle sugar
Salt
Ricotta (about half a tub)
1tbsp margarine
1tbsp plain flour
0.5 pint milk
Sprinkle parmesan (optional)
Penne or fusili pasta, cooked in boiling water (about 2 handfuls)
Saute the courgette and onion for 10 mins until golden, then add the garlic, stir briefly, and add the tomatoes, balsamic and sugar. Simmer for a minute and then turn off the heat. Mix with the cooked pasta and put in an ovenproof dish.
Melt the butter in a clean pan and stir in the flour, to make a paste. Stir in a drop of milk until blended, then add the rest of the milk slowly. Bring to a gentle simmer until the sauce has thickened. Whisk in the ricotta and parmesan. Spoon over the courgette/pasta mixture, and sprinkle with extra cheese if you like.
Bake in the oven for about half an hour.
Even people who like cooking don't always WANT to cook, you know - specially after a hard day's procrastination. But needs must... I invented this pasta bake last night, wanting something I could throw in the oven and leave while we walked Holly. Which was a far nicer way to spend a warm spring evening.
2 large courgettes, chopped into chunks
1 onion, sliced
2 cloves garlic, crushed
1 tin tomatoes
Sprinkle balsamic vinegar
Sprinkle sugar
Salt
Ricotta (about half a tub)
1tbsp margarine
1tbsp plain flour
0.5 pint milk
Sprinkle parmesan (optional)
Penne or fusili pasta, cooked in boiling water (about 2 handfuls)
Saute the courgette and onion for 10 mins until golden, then add the garlic, stir briefly, and add the tomatoes, balsamic and sugar. Simmer for a minute and then turn off the heat. Mix with the cooked pasta and put in an ovenproof dish.
Melt the butter in a clean pan and stir in the flour, to make a paste. Stir in a drop of milk until blended, then add the rest of the milk slowly. Bring to a gentle simmer until the sauce has thickened. Whisk in the ricotta and parmesan. Spoon over the courgette/pasta mixture, and sprinkle with extra cheese if you like.
Bake in the oven for about half an hour.
Please check out my feature on spring eating at the Natural Collection website...
What's Cooking - Spring
What's Cooking - Spring
Tuesday, April 25, 2006
THREE-CHEESE GNOCCHI WITH ASPARAGUS AND HOLLANDAISE SAUCE
A posh recipe, loosely based on some scrumptious pan-fried gnocchi which we also ate at Jack-in-the-Green. I swapped my veg box for a fruit-and-veg box this week, because the fruit-and-veg boxes promised asparagus and I can't get through April without some asparagus. This recipe serves 2.
GNOCCHI
3 medium potatoes, peeled and boiled
1tbsp parmesan
2tsp ricotta
1tsp marscapone
1 egg
1tbsp self-raising flour
Salt and pepper
VEGETABLES
1 bunch asparagus, divided into stems and tips
Green vegetables for serving (I used broccoli)
Butter
HOLLANDAISE SAUCE
2 egg yolks
1dstsp lemon juice
1dstsp white wine vinegar
4oz butter
FOR THE HOLLANDAISE SAUCE, put the egg yolks into a blender or processor with a pinch of salt and blend briefly. Put the lemon juice and vinegar into a small pan and heat to simmering point, then pour slowly onto the egg yolks while blending. Put the butter into the same pan and heat until melted and starting to froth. Pour onto the eggs slowly, blending. Set the sauce aside (it can be reheated over a pan of hot water).
FOR THE GNOCCHI, push the potatoes through a ricer into the still-hot pan and leave to dry out a little. Add the egg, parmesan, ricotta and marscarpone and beat to combine. Season to taste, then add the flour slowly until the mixture is the right consistency to be shaped. Refrigerate if there's time.
Brush a griddle pan and a frying pan with olive oil and heat both.
Put the asparagus stems into the griddle pan. After a couple of minutes add the broccoli and finally the asparagus tips. When almost ready, add a blob of butter to the pan and sprinkle with salt and pepper.
Meanwhile, pan-fry the gnocchi until brown on both sides.
Serve artistically, with the hollandaise drizzled around the edge of the plate, the gnocchi in a circle, and greens in the centre!
A posh recipe, loosely based on some scrumptious pan-fried gnocchi which we also ate at Jack-in-the-Green. I swapped my veg box for a fruit-and-veg box this week, because the fruit-and-veg boxes promised asparagus and I can't get through April without some asparagus. This recipe serves 2.
GNOCCHI
3 medium potatoes, peeled and boiled
1tbsp parmesan
2tsp ricotta
1tsp marscapone
1 egg
1tbsp self-raising flour
Salt and pepper
VEGETABLES
1 bunch asparagus, divided into stems and tips
Green vegetables for serving (I used broccoli)
Butter
HOLLANDAISE SAUCE
2 egg yolks
1dstsp lemon juice
1dstsp white wine vinegar
4oz butter
FOR THE HOLLANDAISE SAUCE, put the egg yolks into a blender or processor with a pinch of salt and blend briefly. Put the lemon juice and vinegar into a small pan and heat to simmering point, then pour slowly onto the egg yolks while blending. Put the butter into the same pan and heat until melted and starting to froth. Pour onto the eggs slowly, blending. Set the sauce aside (it can be reheated over a pan of hot water).
FOR THE GNOCCHI, push the potatoes through a ricer into the still-hot pan and leave to dry out a little. Add the egg, parmesan, ricotta and marscarpone and beat to combine. Season to taste, then add the flour slowly until the mixture is the right consistency to be shaped. Refrigerate if there's time.
Brush a griddle pan and a frying pan with olive oil and heat both.
Put the asparagus stems into the griddle pan. After a couple of minutes add the broccoli and finally the asparagus tips. When almost ready, add a blob of butter to the pan and sprinkle with salt and pepper.
Meanwhile, pan-fry the gnocchi until brown on both sides.
Serve artistically, with the hollandaise drizzled around the edge of the plate, the gnocchi in a circle, and greens in the centre!
Monday, April 24, 2006
BUTTERNUT SQUASH SOUP
with chilli and coconut
This soup is heavenly. I had a similar one at a restaurant - Jack-in-the-Green (Rockbeare) - on Friday and decided to try to recreate it. It was scrummy-licious! My efforts were pretty good, even if I say so myself...
1 butternut squash (large) or Sweet Mama squash (medium), peeled, de-seeded and chopped into large chunks
1 large red chilli (all the flesh and about 1/4 of the seeds)
1 onion, chopped into large chunks
1/2 tin coconut milk
Pinch Marigold vegetable bouillon
Salt
Half a lime
Flaked almonds, dry-toasted in a pan
Soften the squash, chilli and onion in a covered saucepan and leave over a low heat for 10 minutes, until golden in places. Sprinkle on the bouillon and stir.
Pour in the coconut milk, and top up with hot water. Bring to a simmer, cover, and leave to plip-plop gently for about 20-30 minutes.
Allow to cool, and blend. Season with salt and lime juice. Scatter with toasted almonds to serve.
with chilli and coconut
This soup is heavenly. I had a similar one at a restaurant - Jack-in-the-Green (Rockbeare) - on Friday and decided to try to recreate it. It was scrummy-licious! My efforts were pretty good, even if I say so myself...
1 butternut squash (large) or Sweet Mama squash (medium), peeled, de-seeded and chopped into large chunks
1 large red chilli (all the flesh and about 1/4 of the seeds)
1 onion, chopped into large chunks
1/2 tin coconut milk
Pinch Marigold vegetable bouillon
Salt
Half a lime
Flaked almonds, dry-toasted in a pan
Soften the squash, chilli and onion in a covered saucepan and leave over a low heat for 10 minutes, until golden in places. Sprinkle on the bouillon and stir.
Pour in the coconut milk, and top up with hot water. Bring to a simmer, cover, and leave to plip-plop gently for about 20-30 minutes.
Allow to cool, and blend. Season with salt and lime juice. Scatter with toasted almonds to serve.
Wednesday, April 05, 2006
LOW-FAT OVEN CHIPS
Since we got a dog, I feel much healthier. I can climb hills without running out of breath and have even lost some weight. The diet has taken a back-seat (give me exercise over ryvita anyday) but these low-fat chips are still favourites. They have a mere fraction of normal chippy calories and they taste great accompanied with a big veggie-burger in a bun with salad and ketchup. Mmm!
Serves 2.
5-6 small potatoes
1dstsp olive oil
1tsp Paprika
1tsp Salt
Peel (or scrub) and chop potatoes into chips. Dry carefully on some kitchen towel. Put them in a roasting tray and turn them in the oil, trying to make sure they are all glossy. (This stops them from sticking to the tray.)
Sprinkle over the paprika and salt and turn them again.
Bake in a hot oven for about 40 mins (depending on how big you have cut them). Serve with hummous for dipping! Plus veggie burgers in buns. mmm.
Since we got a dog, I feel much healthier. I can climb hills without running out of breath and have even lost some weight. The diet has taken a back-seat (give me exercise over ryvita anyday) but these low-fat chips are still favourites. They have a mere fraction of normal chippy calories and they taste great accompanied with a big veggie-burger in a bun with salad and ketchup. Mmm!
Serves 2.
5-6 small potatoes
1dstsp olive oil
1tsp Paprika
1tsp Salt
Peel (or scrub) and chop potatoes into chips. Dry carefully on some kitchen towel. Put them in a roasting tray and turn them in the oil, trying to make sure they are all glossy. (This stops them from sticking to the tray.)
Sprinkle over the paprika and salt and turn them again.
Bake in a hot oven for about 40 mins (depending on how big you have cut them). Serve with hummous for dipping! Plus veggie burgers in buns. mmm.
Tuesday, April 04, 2006
SUPER-SCRUMPTIOUS HUMMOUS
This is my own recipe for hummous, which I am rather proud of. Still, I think hummous is a rather personal thing: different folk like different garlic-lemon ratios. Steve complains if it's over-lemony but likes lots of garlic; I don't like it when the garlic starts to burn your tongue.
We both agree on lots of tahini though (sesame seed paste, available from the supermarket). So start with chickpeas, stock and tahini and adjust the rest to your own peculiar liking.
Makes a big potful.
200g dried chickpeas (cooked for recommended time)- or approx one tin
1tbsp tahini
Juice of half a large lemon, or most of a small lemon
2 medium cloves garlic
3-4tbsp olive oil
Salt
First whiz the chickpeas, 1 clove garlic, lemon juice, oil and tahini with enough cooking water to obtain the right hummousy texture. Add the salt, and start tasting. Adjust garlic and lemon to taste.
This keeps in the fridge for ages.
Serve in a thick sandwich with:
Grated carrot and lettuce leaves
Coriander, grilled aubergine slices and mango chutney
Spring onions and pine nuts
Honey-roasted aubergine and toasted sesame seeds
Also good with jacket potatoes, as a dip for potato wedges or carrots, or thinned with lemon juice and drizzled on falafel.
This is my own recipe for hummous, which I am rather proud of. Still, I think hummous is a rather personal thing: different folk like different garlic-lemon ratios. Steve complains if it's over-lemony but likes lots of garlic; I don't like it when the garlic starts to burn your tongue.
We both agree on lots of tahini though (sesame seed paste, available from the supermarket). So start with chickpeas, stock and tahini and adjust the rest to your own peculiar liking.
Makes a big potful.
200g dried chickpeas (cooked for recommended time)- or approx one tin
1tbsp tahini
Juice of half a large lemon, or most of a small lemon
2 medium cloves garlic
3-4tbsp olive oil
Salt
First whiz the chickpeas, 1 clove garlic, lemon juice, oil and tahini with enough cooking water to obtain the right hummousy texture. Add the salt, and start tasting. Adjust garlic and lemon to taste.
This keeps in the fridge for ages.
Serve in a thick sandwich with:
Grated carrot and lettuce leaves
Coriander, grilled aubergine slices and mango chutney
Spring onions and pine nuts
Honey-roasted aubergine and toasted sesame seeds
Also good with jacket potatoes, as a dip for potato wedges or carrots, or thinned with lemon juice and drizzled on falafel.
Monday, April 03, 2006
EASY MEDITERRANEAN LASAGNE
Aubergines and courgettes arrived in our vegetable box this week, along with the first sunshine of spring! Much as I love our winter vegetables, summery mediterranean things like tomatoes, basil, courgettes and lettuces are extremely welome after a cold winter.
This lasagne is a lazy invention, and utterly delicious - we have foccacia and salad alongside. (and, of course, a glass of wine.) If no lasagne sheets are in the cupboard, the roast veggies can be mixed with the bechamel and any sort of pasta; just scatter with cheese and heat through in the oven.
for the ROAST VEG:
2 courgettes
1-2 aubergines
1 onion
3-4 tomatoes (or use tinned - see below)
2 cloves garlic
1tbsp pesto
Salt and pepper
1tbsp olive oil
Chop the vegetables and put in a roasting tray. Scatter garlic, salt and pepper on top, then stir in the pesto and oil. Roast for around 30 mins until golden. If no tomatoes are available, stir in half a tin of chopped tomatoes after roasting. This is an infinitely variable recipe - you can vary the veg and the herbs (using fresh basil in season), swap pesto for sundried tomato paste, etc.
WHITE SAUCE
1tbsp butter
1tbsp plain flour
1pint milk
2 handfuls cheese
Melt butter, stir in the flour to make a paste, then very slowly add the milk, whisking after each addition. Heat gently to simmering point and the sauce will thicken. Turn off heat, stir in cheese.
Assemble the lasagne by arranging veg, lasagne, bechamel, until all is used up. Finish with bechamel and extra cheese (veggie parmesan if you can get it).
Bake for about 30-40 mins in a medium oven.
Aubergines and courgettes arrived in our vegetable box this week, along with the first sunshine of spring! Much as I love our winter vegetables, summery mediterranean things like tomatoes, basil, courgettes and lettuces are extremely welome after a cold winter.
This lasagne is a lazy invention, and utterly delicious - we have foccacia and salad alongside. (and, of course, a glass of wine.) If no lasagne sheets are in the cupboard, the roast veggies can be mixed with the bechamel and any sort of pasta; just scatter with cheese and heat through in the oven.
for the ROAST VEG:
2 courgettes
1-2 aubergines
1 onion
3-4 tomatoes (or use tinned - see below)
2 cloves garlic
1tbsp pesto
Salt and pepper
1tbsp olive oil
Chop the vegetables and put in a roasting tray. Scatter garlic, salt and pepper on top, then stir in the pesto and oil. Roast for around 30 mins until golden. If no tomatoes are available, stir in half a tin of chopped tomatoes after roasting. This is an infinitely variable recipe - you can vary the veg and the herbs (using fresh basil in season), swap pesto for sundried tomato paste, etc.
WHITE SAUCE
1tbsp butter
1tbsp plain flour
1pint milk
2 handfuls cheese
Melt butter, stir in the flour to make a paste, then very slowly add the milk, whisking after each addition. Heat gently to simmering point and the sauce will thicken. Turn off heat, stir in cheese.
Assemble the lasagne by arranging veg, lasagne, bechamel, until all is used up. Finish with bechamel and extra cheese (veggie parmesan if you can get it).
Bake for about 30-40 mins in a medium oven.
Friday, March 31, 2006
FRANKFURTER SOUP
This is one of Nigella's recipes. She is always good with comfort-food: the filling, lusciously stodgy sort. Her sour cream chocolate cake is seriously hardcore, and don't get me started on her easy danish pastry, heart-shaped raspberry cakes and piled-high pies.
So we like Nigella. This is her New Year's Day soup from 'Feast'. She says this is great hangover food. The soup is also very nice without the frankfurters: thick, golden and warming.
She uses yellow split peas, but forgot to mention that they need to be soaked overnight. So I substituted red lentils, which turn goldy anyway.
GOLDEN LENTIL AND FRANKFURTER SOUP
serves 2-3
1 carrot, peeled and chopped
1 stick celery, washed and chopped
1 large onion, peeled and chopped
1 clove garlic, chopped finely
2 handfuls red lentils
2pts vegetable stock made with Marigold Bouillon
1 bay leaf
Salt and pepper
3-4 vegetarian frankfurters
Soften the chopped veg in a tbsp olive oil for ten minutes until soft but not brown. Add the lentils and stir until they are glossy. Pour in the stock and add the bay leaf, bring to the boil and simmer for 30 mins. Blend until smooth. Season to taste.
Boil or microwave the frankfurters as per packet instructions. Chop into diagonal pieces and add to the soup.
Serve with crusty bread.
This is one of Nigella's recipes. She is always good with comfort-food: the filling, lusciously stodgy sort. Her sour cream chocolate cake is seriously hardcore, and don't get me started on her easy danish pastry, heart-shaped raspberry cakes and piled-high pies.
So we like Nigella. This is her New Year's Day soup from 'Feast'. She says this is great hangover food. The soup is also very nice without the frankfurters: thick, golden and warming.
She uses yellow split peas, but forgot to mention that they need to be soaked overnight. So I substituted red lentils, which turn goldy anyway.
GOLDEN LENTIL AND FRANKFURTER SOUP
serves 2-3
1 carrot, peeled and chopped
1 stick celery, washed and chopped
1 large onion, peeled and chopped
1 clove garlic, chopped finely
2 handfuls red lentils
2pts vegetable stock made with Marigold Bouillon
1 bay leaf
Salt and pepper
3-4 vegetarian frankfurters
Soften the chopped veg in a tbsp olive oil for ten minutes until soft but not brown. Add the lentils and stir until they are glossy. Pour in the stock and add the bay leaf, bring to the boil and simmer for 30 mins. Blend until smooth. Season to taste.
Boil or microwave the frankfurters as per packet instructions. Chop into diagonal pieces and add to the soup.
Serve with crusty bread.
Wednesday, March 29, 2006
APPLE AND ALMOND CRUMBLE
We all love crumble but Delia's brilliant idea to add almonds turns this into a heavenly version. I made this apple crumble for Steve's birthday last week (we were on holiday) and we can't agree whether apple or rhubarb is better. Play safe, and make both.
Now please excuse me, as I saw a 'rhubarb' sign in our village grocer and am going to HAVE to get some and make this again now I'm reminded of it...
TOPPING
4 oz almonds, flaked or whole, gently crumbled
3 oz chilled butter, cut into small dice
6 oz self-raising flour, sifted
4 oz demerara sugar
FRUIT
3-4 Bramley Apples or equivalent amount of fresh Rhubarb
1dstsp caster sugar
Peel, core and chop fruit; arrange in a deep dish and sprinkle with sugar.
Rub the butter into the flour with your fingertips (or whiz in a processor if lazy like me) then stir in the almonds and sugar. If using rhubarb, you can also add some ground spices such as ginger and cinnamon (up to 1tsp each). Sprinkle the topping over the fruit and press lightly. Nobody cares if some of the apples poke out the top. It only adds to the charm.
Serve with CUSTARD! Beat 2 egg yolks with 1/2tbsp caster sugar in a bowl. Gently heat 200ml single cream with a vanilla pod (or 1/2 tsp vanilla extract). When warm, pour it over the yolks, beating constantly. Tip the whole lot back into the saucepan, and bring slowly to a simmer, whisking like mad, until it's thickened. (If it starts to split, apparently you should plunge the pan into cold water - but mine's never done this.) Allow to cool, whisking, for a minute before serving.
We all love crumble but Delia's brilliant idea to add almonds turns this into a heavenly version. I made this apple crumble for Steve's birthday last week (we were on holiday) and we can't agree whether apple or rhubarb is better. Play safe, and make both.
Now please excuse me, as I saw a 'rhubarb' sign in our village grocer and am going to HAVE to get some and make this again now I'm reminded of it...
TOPPING
4 oz almonds, flaked or whole, gently crumbled
3 oz chilled butter, cut into small dice
6 oz self-raising flour, sifted
4 oz demerara sugar
FRUIT
3-4 Bramley Apples or equivalent amount of fresh Rhubarb
1dstsp caster sugar
Peel, core and chop fruit; arrange in a deep dish and sprinkle with sugar.
Rub the butter into the flour with your fingertips (or whiz in a processor if lazy like me) then stir in the almonds and sugar. If using rhubarb, you can also add some ground spices such as ginger and cinnamon (up to 1tsp each). Sprinkle the topping over the fruit and press lightly. Nobody cares if some of the apples poke out the top. It only adds to the charm.
Serve with CUSTARD! Beat 2 egg yolks with 1/2tbsp caster sugar in a bowl. Gently heat 200ml single cream with a vanilla pod (or 1/2 tsp vanilla extract). When warm, pour it over the yolks, beating constantly. Tip the whole lot back into the saucepan, and bring slowly to a simmer, whisking like mad, until it's thickened. (If it starts to split, apparently you should plunge the pan into cold water - but mine's never done this.) Allow to cool, whisking, for a minute before serving.
Wednesday, March 15, 2006
A WELSH SAUSAGE RECIPE
I miss Wales. While I was missing it, I remembered a wonderful Welsh vegetarian recipe which I haven't made for ages.
Tempted to make Welsh cakes for afters, but am on a emergency-one-week-bridesmaid-diet. (Not a very good one, but I only want to drop a couple of pounds, not a stone.)
Yes, much prefer being curvy and contented. I would have to sacrifice a lot to be skinny - sausage and mash, for one. Good thing we Welsh girls are naturally gorgeous. I couldn't live without sausage and mash.
GLAMORGAN SAUSAGES
(makes plenty - they freeze well.)
1 large or 2 skinny leeks, chopped very finely
150g cheddar
100g bread
1tsp dried sage
1tbsp fresh parsley, chopped
0.75tsp mustard powder
1tsp vegetable bouillion
Black pepper
2 egg yolks
Saute the leek gently (I did this in a splash of water to avoid extra fat!) to take away that potent onionyness. Grate the cheese, finely chop the bread into crumbs, and mix all the dry ingredients together. Add the egg yolks and stir to a thick, sticky mess. Refrigerate if there's time - makes the rolling easier.
Flour your hands. Shape into sausages and roll in egg white, then semolina (if you have any) or some more breadcrumbs. Refrigerate again, until you're ready to cook.
At Dermouths' (fab veggie restaurant in Bath) they shallow fry these until golden, but I've discovered they bake just fine. Drizzle with a little olive oil and put in oven until golden.
Serve with mash and beans... or gravy... and enjoy.
I miss Wales. While I was missing it, I remembered a wonderful Welsh vegetarian recipe which I haven't made for ages.
Tempted to make Welsh cakes for afters, but am on a emergency-one-week-bridesmaid-diet. (Not a very good one, but I only want to drop a couple of pounds, not a stone.)
Yes, much prefer being curvy and contented. I would have to sacrifice a lot to be skinny - sausage and mash, for one. Good thing we Welsh girls are naturally gorgeous. I couldn't live without sausage and mash.
GLAMORGAN SAUSAGES
(makes plenty - they freeze well.)
1 large or 2 skinny leeks, chopped very finely
150g cheddar
100g bread
1tsp dried sage
1tbsp fresh parsley, chopped
0.75tsp mustard powder
1tsp vegetable bouillion
Black pepper
2 egg yolks
Saute the leek gently (I did this in a splash of water to avoid extra fat!) to take away that potent onionyness. Grate the cheese, finely chop the bread into crumbs, and mix all the dry ingredients together. Add the egg yolks and stir to a thick, sticky mess. Refrigerate if there's time - makes the rolling easier.
Flour your hands. Shape into sausages and roll in egg white, then semolina (if you have any) or some more breadcrumbs. Refrigerate again, until you're ready to cook.
At Dermouths' (fab veggie restaurant in Bath) they shallow fry these until golden, but I've discovered they bake just fine. Drizzle with a little olive oil and put in oven until golden.
Serve with mash and beans... or gravy... and enjoy.
Tuesday, March 14, 2006
PUMPKIN LASAGNE, ANYONE?
Pumpkin lasagne might sound strange, but when you have got a shelf of pumpkins leftover from the winter and nothing but an old jar of pesto in the fridge, it all clicks into place.
This started as a Cranks recipe (Nadine creates a three-layered lasagne, with a mushroom layer and a spinach layer) but I tried it once with mushrooms and didn't like it. And pumpkins & spinach aren't in season at the same time, so that isn't much good. Leeks are okay, mixed with creme fraiche or ricotta, and sandwiched in the middle layer. But nowt wrong with this just as it is.
Strange, but go with it...
PUMPKIN LASAGNE
Half a huge pumpkin, or a whole medium pumpkin
Pesto
Salt and pepper
Lasagne Sheets
1tbsp butter
1tbsp plain flour
1.5pt milk
Peel, de-seed and chop the pumpkin. This is one of the worst kitchen jobs in the world. In fact, right now I have half a pumpkin on the kitchen worktop with a giant knife sticking out of it. Couldn't get it out, and was weak from hacking.
Anyway, pumpkin chunks go onto a baking tray, seasoned, drizzled with olive oil, and roasted at high heat for 20-30mins.
When they come out, turn them gently in about 1tbsp pesto on the tray and leave while you make the white sauce.
Melt the butter, add flour and stir until it's a paste. Stir in the milk, a little at a time, whisking. When all the milk's in, increase the heat and allow to come to simmering point, stirring until it's thickened. (But not too thick - you want a light bechamel) Add the grated cheese (a good handful, or more if you like cheese a lot - and almost any cheese is fine here, like cheddar, ricotta, and particularly the vegetarian Parmesan you can get in Sainsburys)
All you do now is layer the lasagne - pumpkin, lasagne, bechamel, etc - until you get to the top, slather with the remaining sauce, sprinkle with parmesan and bake in the oven for about 30 minutes on a medium heat.
You'll need garlic bread and a mustardy salad on the side.
Pumpkin lasagne might sound strange, but when you have got a shelf of pumpkins leftover from the winter and nothing but an old jar of pesto in the fridge, it all clicks into place.
This started as a Cranks recipe (Nadine creates a three-layered lasagne, with a mushroom layer and a spinach layer) but I tried it once with mushrooms and didn't like it. And pumpkins & spinach aren't in season at the same time, so that isn't much good. Leeks are okay, mixed with creme fraiche or ricotta, and sandwiched in the middle layer. But nowt wrong with this just as it is.
Strange, but go with it...
PUMPKIN LASAGNE
Half a huge pumpkin, or a whole medium pumpkin
Pesto
Salt and pepper
Lasagne Sheets
1tbsp butter
1tbsp plain flour
1.5pt milk
Peel, de-seed and chop the pumpkin. This is one of the worst kitchen jobs in the world. In fact, right now I have half a pumpkin on the kitchen worktop with a giant knife sticking out of it. Couldn't get it out, and was weak from hacking.
Anyway, pumpkin chunks go onto a baking tray, seasoned, drizzled with olive oil, and roasted at high heat for 20-30mins.
When they come out, turn them gently in about 1tbsp pesto on the tray and leave while you make the white sauce.
Melt the butter, add flour and stir until it's a paste. Stir in the milk, a little at a time, whisking. When all the milk's in, increase the heat and allow to come to simmering point, stirring until it's thickened. (But not too thick - you want a light bechamel) Add the grated cheese (a good handful, or more if you like cheese a lot - and almost any cheese is fine here, like cheddar, ricotta, and particularly the vegetarian Parmesan you can get in Sainsburys)
All you do now is layer the lasagne - pumpkin, lasagne, bechamel, etc - until you get to the top, slather with the remaining sauce, sprinkle with parmesan and bake in the oven for about 30 minutes on a medium heat.
You'll need garlic bread and a mustardy salad on the side.
Monday, March 13, 2006
THE GENIUS OF KEN HOM
Peppers are obligatory for a stir-fry, if you ask me. Carrots and cabbage are very well, but a stir-fry should appeal to the eye as well as the palate, which doesn't really make them suitable for winter. (I wonder why our winter vegetables are all similar colours?) Anyway, we managed to get some peppers from Sainsburys last week and have been making the most of them: sweet and sour vegetables on Friday, a couple of Indian dishes on Sunday.
The page in my Ken Hom book with this recipe is covered in splashes. We eat it a lot. It's great with tofu (fry before adding the veg, as it takes longer).
KEN HOM'S SWEET 'N' SOUR VEGETABLES
(serve with egg-fried rice for protein!)
Mixed vegetables, enough for two from the following: carrot strips, broccoli florets, shredded cabbage, sliced peppers, bamboo shoots.
Cashew Nuts, toasted
Tsp Sesame Oil
Groundnut Oil for frying
Sauce:
2 cloves garlic, crushed
2tbsp tomato puree
1tbsp white wine or cider vinegar
2tbsp dry sherry (or martini!)
1tbsp soy sauce
1tbsp sugar
100ml vegetable stock
NB: I use a dessertspoon instead of tbsp, to reduce the quantities.
Combine the sauce ingredients in a cup. Heat the oil and stir-fry the veg, keeping it crunchy. Pour on sauce. Sizzle for a minute until the sauce is desired consistency. Serve, garnished with toasted cashews.
Sunday's Chana Massala (chickpeas) and Spicy Potatoes were more of an improvised event.
CHANA MASSALA starts with a few cloves, bay leaves, cardamom pods and cumin seeds being toasted in a pan; next add a paste of onion, garlic, chilli, 1 tomato, 2tsp tomato puree, 2tsp dried pomegranate seeds, and fry for a few minutes. Stir in chickpeas with 1tbsp cooking water, lemon juice, garam masala and fresh coriander to taste. This is best eaten at a temperature closer to body temp than boiling.
SPICY POTATOES was even more spontaneous, consisting of 1tsp mustard seeds, green chilli, half a green pepper, two cloves of garlic - finely chopped and gently fried - then some cubed, steamed potatoes, 0.5tsp turmeric, 1tsp coriander, 0.25tsp asaefotida, and salt and lemon juice to taste.
Peppers are obligatory for a stir-fry, if you ask me. Carrots and cabbage are very well, but a stir-fry should appeal to the eye as well as the palate, which doesn't really make them suitable for winter. (I wonder why our winter vegetables are all similar colours?) Anyway, we managed to get some peppers from Sainsburys last week and have been making the most of them: sweet and sour vegetables on Friday, a couple of Indian dishes on Sunday.
The page in my Ken Hom book with this recipe is covered in splashes. We eat it a lot. It's great with tofu (fry before adding the veg, as it takes longer).
KEN HOM'S SWEET 'N' SOUR VEGETABLES
(serve with egg-fried rice for protein!)
Mixed vegetables, enough for two from the following: carrot strips, broccoli florets, shredded cabbage, sliced peppers, bamboo shoots.
Cashew Nuts, toasted
Tsp Sesame Oil
Groundnut Oil for frying
Sauce:
2 cloves garlic, crushed
2tbsp tomato puree
1tbsp white wine or cider vinegar
2tbsp dry sherry (or martini!)
1tbsp soy sauce
1tbsp sugar
100ml vegetable stock
NB: I use a dessertspoon instead of tbsp, to reduce the quantities.
Combine the sauce ingredients in a cup. Heat the oil and stir-fry the veg, keeping it crunchy. Pour on sauce. Sizzle for a minute until the sauce is desired consistency. Serve, garnished with toasted cashews.
Sunday's Chana Massala (chickpeas) and Spicy Potatoes were more of an improvised event.
CHANA MASSALA starts with a few cloves, bay leaves, cardamom pods and cumin seeds being toasted in a pan; next add a paste of onion, garlic, chilli, 1 tomato, 2tsp tomato puree, 2tsp dried pomegranate seeds, and fry for a few minutes. Stir in chickpeas with 1tbsp cooking water, lemon juice, garam masala and fresh coriander to taste. This is best eaten at a temperature closer to body temp than boiling.
SPICY POTATOES was even more spontaneous, consisting of 1tsp mustard seeds, green chilli, half a green pepper, two cloves of garlic - finely chopped and gently fried - then some cubed, steamed potatoes, 0.5tsp turmeric, 1tsp coriander, 0.25tsp asaefotida, and salt and lemon juice to taste.
Thursday, March 09, 2006
WINTER VEGETABLE SOUP
Vegetables I don't like always end up in soup. It's marvellous how soup disguises the yuckiness, all merging together in a golden bowl. So I made a vast batch of mixed-root-veg soup yesterday, partly because the vegetable basket is overflowing and partly to give us instant lunches for the next few days. You have to throw in some things you like too, of course.
ROOT VEGETABLE SOUP
1 leek
1 swede
1 onion
3 carrots
2 parsnips
Tbsp butter
Marigold Vegetable Boullion
Salt and pepper
Throw chopped veg into a big casserole, add butter (improves the taste vastly over using olive oil) and put over a low heat, lidded, to 'sweat' (don't like that term). I left it for about half an hour like this, letting the veg become melty and tinged with gold.
Sprinkle in the bouillion (about 2tsp), dried herbs as preferred, and seasoning. Pour over about 2pts water and bring to the boil. Simmer gently for 15-20 minutes. Turn off the heat.
Blend until smooth, and taste for seasoning (this soup can take a lot).
I also made some bread to go with it - Cheese and Herb - but it didn't rise enough. I think the ratio of flour to cheese was too low. It still tasted nice though. Shall keep trying and post it up when I get it right!!
Without a bread machine, Delia's Goat's Cheese, Onion and Potato loaf is wondrous served with soup. And there's no kneading - and no rise time. Hurrah!
Vegetables I don't like always end up in soup. It's marvellous how soup disguises the yuckiness, all merging together in a golden bowl. So I made a vast batch of mixed-root-veg soup yesterday, partly because the vegetable basket is overflowing and partly to give us instant lunches for the next few days. You have to throw in some things you like too, of course.
ROOT VEGETABLE SOUP
1 leek
1 swede
1 onion
3 carrots
2 parsnips
Tbsp butter
Marigold Vegetable Boullion
Salt and pepper
Throw chopped veg into a big casserole, add butter (improves the taste vastly over using olive oil) and put over a low heat, lidded, to 'sweat' (don't like that term). I left it for about half an hour like this, letting the veg become melty and tinged with gold.
Sprinkle in the bouillion (about 2tsp), dried herbs as preferred, and seasoning. Pour over about 2pts water and bring to the boil. Simmer gently for 15-20 minutes. Turn off the heat.
Blend until smooth, and taste for seasoning (this soup can take a lot).
I also made some bread to go with it - Cheese and Herb - but it didn't rise enough. I think the ratio of flour to cheese was too low. It still tasted nice though. Shall keep trying and post it up when I get it right!!
Without a bread machine, Delia's Goat's Cheese, Onion and Potato loaf is wondrous served with soup. And there's no kneading - and no rise time. Hurrah!
Wednesday, March 08, 2006
PYO TOPPINGS
Pizza is one of the only meals Steve will willingly take over when he gets home from work. I have no idea why - perhaps the association with fast food makes him feel it is less like hard work. Or perhaps it's just one of his favourites.
So it was lucky I'd made the dough before he got home last night, because my day took a turn for the worse when I phoned the secretary of my local Business Association (who was obviously already having a bad day) to tell him I can't make it to their conference on Thursday. He totally lost his temper with me in an unbelievably unbusinesslike, horribly personal way. I apologised for half an hour but he just carried on and on.
So all I wanted to do after that was sit down with a glass of wine and a plate of food that someone else put in front of me.
This is a great recipe: fast food without the calories. Okay, there's some olive oil, but that also makes you live longer, right?
PIZZA
6oz plain flour
1tsp yeast (dried, easy-bake stuff)
1tsp caster sugar
1tbsp olive oil
120ml water
Combine dry ingredients, add the wet in the middle and gather it into a dough.
The boring bit. Knead vigorously for 10 minutes (or use bread machine on 'Dough' setting). When it's ready the dough will be smooth and much more pliable than at first. Delia says it should blister under the surface but I can't say I've ever seen that phenomenon!
Leave to rest, covered with a tea-towel (I soak one in boiling water from the kettle, which creates humidity and seems to help the dough rise). It won't rise much, but it will be a little springy when poked.
Spread with tomato base (onions, tomatoes, balsamic and olive oil - gently sweated and then stewed at length) and add toppings.
My favourite toppings:
Spinach (raw and shredded - use more than seems reasonable)
Onion rings
Sweetcorn
Half-fat Ricotta (in teaspoonfuls)
Grated cheddar, parmesan or other cheese, but not too much.
Bake in oven for about 15-25 mins (checking frequently).
If anyone has any amusing topping ideas, let's hear them!!!
Starter for 10:
> Vegetarian Sausages, Eggs and Tomatoes
Pizza is one of the only meals Steve will willingly take over when he gets home from work. I have no idea why - perhaps the association with fast food makes him feel it is less like hard work. Or perhaps it's just one of his favourites.
So it was lucky I'd made the dough before he got home last night, because my day took a turn for the worse when I phoned the secretary of my local Business Association (who was obviously already having a bad day) to tell him I can't make it to their conference on Thursday. He totally lost his temper with me in an unbelievably unbusinesslike, horribly personal way. I apologised for half an hour but he just carried on and on.
So all I wanted to do after that was sit down with a glass of wine and a plate of food that someone else put in front of me.
This is a great recipe: fast food without the calories. Okay, there's some olive oil, but that also makes you live longer, right?
PIZZA
6oz plain flour
1tsp yeast (dried, easy-bake stuff)
1tsp caster sugar
1tbsp olive oil
120ml water
Combine dry ingredients, add the wet in the middle and gather it into a dough.
The boring bit. Knead vigorously for 10 minutes (or use bread machine on 'Dough' setting). When it's ready the dough will be smooth and much more pliable than at first. Delia says it should blister under the surface but I can't say I've ever seen that phenomenon!
Leave to rest, covered with a tea-towel (I soak one in boiling water from the kettle, which creates humidity and seems to help the dough rise). It won't rise much, but it will be a little springy when poked.
Spread with tomato base (onions, tomatoes, balsamic and olive oil - gently sweated and then stewed at length) and add toppings.
My favourite toppings:
Spinach (raw and shredded - use more than seems reasonable)
Onion rings
Sweetcorn
Half-fat Ricotta (in teaspoonfuls)
Grated cheddar, parmesan or other cheese, but not too much.
Bake in oven for about 15-25 mins (checking frequently).
If anyone has any amusing topping ideas, let's hear them!!!
Starter for 10:
> Vegetarian Sausages, Eggs and Tomatoes
Tuesday, March 07, 2006
A RICH POTATO PIE
I'm still on a carb-craving curve and besides, I had some pie dishes for my birthday. It seemed about time I put them to use. Although I don't need an excuse - I have been secretly making pies in cake tins for the last few months.
So I made a double-batch of Delia's wholewheat pastry (4oz wholewheat flour, 4oz self-raising flour, 2oz butter, 2oz vegetable fat, enough water to bind) - using Nigella's foolproof method, which basically involves throwing everything in the freezer, at every opportunity, before it has the chance to start melting. And a cold kitchen helps. The pastry was perfect, so I am glad I have half left in the fridge for something else later in the week.
For the filling I used Nadine Abensur's Homity recipe - she's one of those writers whose recipes can put up with lots of tinkering, and still work like magic. So the below is slightly adapted.
HOMITY PIE
600g potatoes, chopped into chunks
300g onions, chopped
100g mushrooms, left whole
2 cloves garlic
Splash tamari (soy sauce will do)
2tbsp double cream
65g cheddar cheese
Chopped chives
Salt and pepper
Saute potatoes - slowly and lengthily, until soft in the middle and golden on the outside - in a tbsp of olive oil. Add the onions and leave over a gentle heat to turn golden. Next add mushrooms and garlic, and a splash of tamari, and turn up the heat for a couple of minutes. Take off heat. Add cream, chives, seasoning and cheddar. Put aside to cool.
Roll out the pastry to fit the pie tin, and add the cooling filling. Cover with lid (optional - Nadine's recipe is an open-top pie), brush with egg and put in oven (200 degreesC) for about half an hour.
Leave to stand before eating (it gets very hot) with green, lemony salad and sunblush tomatoes.
I'm still on a carb-craving curve and besides, I had some pie dishes for my birthday. It seemed about time I put them to use. Although I don't need an excuse - I have been secretly making pies in cake tins for the last few months.
So I made a double-batch of Delia's wholewheat pastry (4oz wholewheat flour, 4oz self-raising flour, 2oz butter, 2oz vegetable fat, enough water to bind) - using Nigella's foolproof method, which basically involves throwing everything in the freezer, at every opportunity, before it has the chance to start melting. And a cold kitchen helps. The pastry was perfect, so I am glad I have half left in the fridge for something else later in the week.
For the filling I used Nadine Abensur's Homity recipe - she's one of those writers whose recipes can put up with lots of tinkering, and still work like magic. So the below is slightly adapted.
HOMITY PIE
600g potatoes, chopped into chunks
300g onions, chopped
100g mushrooms, left whole
2 cloves garlic
Splash tamari (soy sauce will do)
2tbsp double cream
65g cheddar cheese
Chopped chives
Salt and pepper
Saute potatoes - slowly and lengthily, until soft in the middle and golden on the outside - in a tbsp of olive oil. Add the onions and leave over a gentle heat to turn golden. Next add mushrooms and garlic, and a splash of tamari, and turn up the heat for a couple of minutes. Take off heat. Add cream, chives, seasoning and cheddar. Put aside to cool.
Roll out the pastry to fit the pie tin, and add the cooling filling. Cover with lid (optional - Nadine's recipe is an open-top pie), brush with egg and put in oven (200 degreesC) for about half an hour.
Leave to stand before eating (it gets very hot) with green, lemony salad and sunblush tomatoes.
Monday, March 06, 2006
BUBBLE AND SQUEAK
Sunday night calls for comfort food and bubble & squeak is the perfect solution. Even though spring has just about sprung, Sundays still get dark too early - what we need is something in a bowl to eat in front of the Antiques Roadshow. I like it buttery, green and whipped to a soft-focus blob.
DREAMY BUBBLE & SQUEAK
Serves 2
1 leek, topped and tailed
Half a head of cabbage (Savoy is good but Pointy Hispi works too and white is fine if pushed)
1tbsp butter
7-8 medium potatoes
1tbsp double cream
3tbsp milk
Salt and pepper
Peel, chunk and boil the potatoes until they break apart. Set aside in a colander to drain. Warm the butter in the same pan, and add the leek and cabbage (both finely shredded for fast-cooking).
Stir-fry briskly, allowing to brown in places, until glossy and wilted. Turn the heat right down and tip in the cream and milk. Put the potatoes through a ricer directly into the pan. When they're all in, season generously and beat everything together with a wooden spoon. Beat, beat, and beat a bit more (get help if bored). Put lid on and get plates ready.
Dish up. Ta-da!! Dinner Supreme. Serve with onion gravy, sausages or beans (all optional - this tastes good ALL ON ITS OWN.)
Lick the pan clean.
For pudding we ate strawberry ice-cream with chopped banana, but it's no good - strawberries just aren't in season yet, no matter how much I want them to be. The ice-cream came out pallid and meek - more vanilla than strawberry - but the bowls still came out clean (of course).
Sunday night calls for comfort food and bubble & squeak is the perfect solution. Even though spring has just about sprung, Sundays still get dark too early - what we need is something in a bowl to eat in front of the Antiques Roadshow. I like it buttery, green and whipped to a soft-focus blob.
DREAMY BUBBLE & SQUEAK
Serves 2
1 leek, topped and tailed
Half a head of cabbage (Savoy is good but Pointy Hispi works too and white is fine if pushed)
1tbsp butter
7-8 medium potatoes
1tbsp double cream
3tbsp milk
Salt and pepper
Peel, chunk and boil the potatoes until they break apart. Set aside in a colander to drain. Warm the butter in the same pan, and add the leek and cabbage (both finely shredded for fast-cooking).
Stir-fry briskly, allowing to brown in places, until glossy and wilted. Turn the heat right down and tip in the cream and milk. Put the potatoes through a ricer directly into the pan. When they're all in, season generously and beat everything together with a wooden spoon. Beat, beat, and beat a bit more (get help if bored). Put lid on and get plates ready.
Dish up. Ta-da!! Dinner Supreme. Serve with onion gravy, sausages or beans (all optional - this tastes good ALL ON ITS OWN.)
Lick the pan clean.
For pudding we ate strawberry ice-cream with chopped banana, but it's no good - strawberries just aren't in season yet, no matter how much I want them to be. The ice-cream came out pallid and meek - more vanilla than strawberry - but the bowls still came out clean (of course).
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