Saturday, 7 November 2015

Bonfire night butter bean casserole, mash and cavolo nero

I may have mentioned it before, but I LOVE cavolo nero, and get stupidly excited when it arrives in the veg box.  It doesn't have to be fancy or smartenned up - I love it steamed and plain.  Of course, it's fabulous in things, and with garlic etc etc  - but just steamed ... yum.

It wasa chilly bonfire night, so I thought that a nice slightly spicy, smoky casserole and some comforting mash would be great.  I was right.

butternut squash
red pepper
butter beans
tin tomatoes
smoked paprika
dried mustard.

1.  Make mash ... no instructions!
2.  Make casserole - start with sauteeing onions, add bite sized prepped veg, add tomatoes and water, add spices ... simmer - taste - takes about 35 minutes.
3.  Steam cavolo nero.


... rushed instructions as I have to go out now :)

Parsnip, mushroom and kale pasta

Don't knock it 'til you've tried it, this was surprisingly delicious.

1 red onion
olive oil
2 parsnips
mustard powder
white wine
parmesan (optional)
pasta (gluten free in our case)

1.  Peel parsnip and cut into bite sized peices, fry gently in olive oil for about 10 minutes, add dried mustard powder and keep cooking gently.
2.  In another pan sautee chopped onion and crushed garlic.
3.  Cook pasta according to packet instructions.
4.  When the onion is soft add chopped mushrooms and fry a little longer.
5.  When the mushrooms are about cooked, add in shredded kale, white wine a little stock - allow to steam/fry for a few minutes.
6.  Drain the pasta, add the parsnips and pasta to the other veg, mix together.

Serve with plenty of black pepper and optional parmesan.

Wednesday, 4 November 2015

Cauliflower and chickpea salad

This is from Nigella Lawson's recipe, cos it was on the telly this week - you can find it here ...

though I used tandoori paste mixed with tomato puree instead of harissa (didn't have any) and spinach for the salad.

Delish - thanks Nigella

Roast chicken dinner

Meat and 8 veg, and potatoes.  Takes about an hour and 40 minutes ... do things in this order.

Parboil chunks of potato, then stick em in a hot oven in olive oil.

Stuff garlic and halves of lime/lemon into cavity of chicken.  Roast for about an hour and twenty minutes - start it on its chest, and then turn after 30 minutes.

Thinly slice aubergine, courgette and red onion, latyer in a casserole dish with oilve oil and lots of black pepper between the layers.  Cover with foil - bake for an hour or so.

Boil peeled and chunked parsnip and swede, steaming peeled carrot battons on top.  When veg are soft, drain - add carrots to the others and cut through with a sharp knife until it's nearly mash - add olive oil and seasoning - again plenty of black pepper.  Stick in oven dish and keep warm.

Make gravy with juices from the chicken and some white wine.

Steam shredded green and red cabbage, mix together before serving.

Sunday, 25 October 2015

Indtant dinner: gnocchi and pesto

It was a drizzly old day, but it bucked up in the afternoon, so ended up exploring wine shops and a cocktail and coffee bar, and unexpectedly getting home latish and tired-ish - so dinner was gnocchi and pesto with a tomato and onion salad.

I really can't bring myself to call it a recipe as the gnocchi was out of a packet and boiled for 1 minute - the pesto was out fo a jar - but it tasted good, and it was super quick.

Mushroom and pea spaghetti "carbonara"

Our interesting dietary requirements mean that our dinners, if we are all to eat the same, need to be meat free, gluten free and lactose free - but I fancied something a little bit creamy, rather than the usual tomato based sauce ... so missing out the bacon, the cream and using gluten free pasta - came up with this, which was enjoyed by all.  It was improved by adding parmesan, for those of us who could.  I didn't want to, so had loads of black pepper ground on top.

Olive oil
frozen peas
gluten free spaghetti
black pepper
parmesan (optional)

1.  Sweat onions gently in olive oil.
2.  Add mushooms and crushed garlic and cook together for about 8 minutes.
3.  Meanwhile boil pasta.
4.  Add frozen peas to mushrooms and heat through.
5.  Lightly whip the egg.
6.  When the pasta is done, drain and add to the mushrooms, take off the heat.
7.  Stir the egg into the pasta mixture and let it cook with the heat of the pan.
8.  Scoff

Saturday, 17 October 2015

Potatoes, eggs and green beans

Our eggs from the bantams, and our potatoes from the allotment - some green beans and an onion ... delicious supper dish.

Olive oil
Onion - diced
New potatoes
Green beans

1.  Boil potatoes in salted water for about 8 minutes, steam the green beans on top.
2.  Sweat down onion in olive oil.
3.  Remove softened onion from pan and fry the potatoes in olive oil until they start to brown and crisp up.
4.  Add back the onions, the steamed beans and the crushed garlic and chili.
5.  Toss about for 5 minutes or so.
6.  Push the ingredients apart slightly, to provide little spaces for the eggs, break them in.
7.  Cover the pan so that the tops of the eggs, as well as the bottoms, cook.  It shouldn't take more than about 5 minutes.
8.  Serve with a grinding of black pepper.