Friday, 18 July 2014

Mushroom and onion pasta, chopped salad - oh, and some steak

After making the carnivores suffer yesterday I relented and made them steak.  However, also needed the extras to be gluten free and go with salmon for the pescatarean.  So, I thought - some tasty mushroomy pasta for carbs and a fridge full of veg just begged to be eaten - best way, chop it all up and mix it togther, American's would call it chopped salad, so lets go with that.

It all went down extremely well.

Chopped salad

Frozen petit pois
olive oil
orange juice

Chop everything up into 1/2 cm dice - squeeze on juice of half an orange (I didn't have any lemons or limes) and a slosh of olive oil, season, stir.

Mushroom Pasta Salad

1 onion, chopped
6 large mushrooms, chopped
olive oil
pasta shells (gluten free, or otherwise!)

Fry onion in olive oil,  just as it is starting to caramelise add chopped mushrooms and garlic.  Fry until mushrooms are just soft.
Boil water, add pasta ... when cooked, drain.
Add splosh of olive oil, mushroom mix and fresh oregano and mix through.  Grind on plenty of black pepper.


Oil the meat, not the pan - grinding of black pepper.  Fry, in hot pan for a minute or so each side.

Scoff - one person had 4 helpings of the pasta!

Thursday, 17 July 2014

Tomato, red pepper and pesto crumble

Still got a bit of a glut of tomatoes and red pepper, but fancied something a bit mediteraanean - this worked - well, I thought so.  There were some bits of red pepper left on one plate - but I base this on young adult vegetable phobia... the crust was polished off by all.

So, for the crumble

olive oil
1 onion, chopped
chopped celery
crushed garlic
Chopped red pepper
6 large tomatoes, chopped
a little vegetable stock

Usual thing, sweat down onion and celery, then add garlic and other veg.  Simmer until soft, add water/stock if it's going dry/thick.

Crumble topping

rolled oats
grated cheese (I used cheddar)
2 big spoons of pesto
olive oil

Mix together.

Put the tomato mixture in an oven proof dish, top with crumble and bake for 30 minutes, or until golden.

Boil new potatoes, steaming the veg on top.

Ta-dah!  I though it was very tasty.  I think the meat eaters wanted a steak with it.

Wednesday, 16 July 2014

Red pepper, Tomato and Butter bean curry

No pic for this one - but it's dead easy.  A glut of red peppers and tomatoes after helping a mate cater for a 600 people bash led to its invention.

Sweat chopped celery in oil, add cumin, mustard and fennel seeds. Add crushed garlic, chopped red pepper, 4 diced potatoes and 6 chopped tomatoes. Stir around for a bit. Chuck in some turmeric and chili flakes, stir around a bit more. Add veg stock if it's going a bit dry. Drain a tin of butter beans and chuck them in too, season to taste. Simmer for about 15-20 minutes. Add garam masala simmer for a further few minutes - scoff.

Sunday, 6 July 2014

Broad bean, courgette and petit pois risotto, with a green salad

Broad beans - what a labour of love! Fortunately, I had someone here handy who enjoys the peace of double shelling them - so I exploit it :).

So, recipe ...

Olive oil
2 spring onions, chopped
Crushed garlic
risotto rice
large bag of broad beans, double peeled to a small handful of green gems
1 courgette, diced
Italian herbs
white wine
vegetable stock
frozen petit pois
grated fontina and parmesan
lemon zest, juice of lemon
seasonning, specially black pepper


olive oil
lemon juice
salt and pepper
spring onion, sliced thinly
radish, sliced
cucumber (small amount, diced)
cos lettuce, sliced to about 1 inch pieces

1.  Put the salad dressing ingredients in the bottom of big bowl, whisk together.  Chuck on onion, radish and cucumber.
2.  Sautee onion briefly in olive oil.  Add diced courgette, crushed garlic, and toss in oil for a few seconds.
3.  Add risotto rice, and stir until each grain is finely coated in oil.  Shake in herbs.
4.  Add a glass of white wine and simmer.
5.  Add vegetable stock, simmer.  Keep adding stock and simmering for about 5 minutes - then add broad beans.
6.  Carry on adding vegetable stock and simmering until nearly dry until rice is nearly done.
7.  Add a handful of frozen peas and another ladle of stock.
8.  After 2 minutes, turn off the heat, stir in cheeses and let the rice suck up the final juices for 5 minutes.
9.  Sprinkle on lemon zest and squeeze in lemon juice.
10.  Serve, with a good grinding of black pepper.
11.  Chuck shredded lettuce onto salad and toss - serve with risotto.

Summery and delicious.  Made me feel better after a few days of grim viral bleaugh-ness.

Saturday, 28 June 2014


Well! Artichokes in the veg box!  Not a thing I do often - but delish when I have eaten it.  So, cut of stalk - boil to death (30 minutes +) - pull leaves off, dip into good olive oil and balsamic vinegar (approx 4 - 1).  Scrape "meat" from leaves in teeth ... lovingly, and while chatting, putting the world to rights etc - quite romantic in fact - so thanks veg box peeps (Abel & Cole)

Friday, 27 June 2014

Squid paella

Oh, what a week it's been!

recipe... ish

olive oil
chopped onion
chopped celery
chopped red pepper
garlic - crushed
paella mix - or paprika and saffron and a few herbs
risotto/paella rice
tinned tomatoes
white wine
squid - sliced into rings
snow peas, chopped into pieces
black olives
salt and black pepper
lemon to serve

OK - sautee chopped onion in oilve oil, and when a bit soft chuck in veg and garlic, stir around a bit - them chuck in rice and spices (or spice mix)- stir around.  When all rice grains are coated chuck in tomatoes, wine and squid, and some water.  Keep simmering for about 15 mins as it all cooks together.  Add in chopped snow peas (or, frankly, frozen peas) and black olives - add more water if it's looking dry.  Keep simmering for another 10ish  minutes - tuen off the heat and let it gently suck up the juices... serve, scoff!

Sunday, 22 June 2014

Pop up restaurant

Yesterday, my friend and I, hosted our first popup restaurant.  It was fantastic - but we took very few pics as we were too busy.  This is the gluten free scone with smoked mackeral pate, beetroot jam and horseradish cream.  It was followed by vegan moussaka, coleslaw and green salad, and finished with strawberry and rhubarb, hazelnut crumble with ginger ice cream.

Gluten free scones

Rub olive oil spread into self raising gluten free flour with a teaspoon of baking powder (it really needs extra raising agent), salt.  When is resembles breadcrumbs form into a soft dough with an egg and a splash of soya milk.  Bake at 180 for about 12 minutes.

Mackeral pate

Zizz 3 packets of flaked mackeral fillets and 1 box of medium tofu until smooth.  Add black pepper and a squeeze of lemon juice.  Chill.

Beetroot jam

2 red onions, finely chopped and sauted off in olive oil.  Finely chopped beetroot - about 8.  A handful of sugar, a splash of red wine, a few chili falkes and a good splosh of sherry vingar - simmer to let flavours meld - add water if it gets too think.

Horseradish cream

Grate about 1 inch horseradish root finely.  Add 1/2 carton double cream, salt, pepper and a squeeze of lemon juice.  Taste to adjust.

Vegan moussaka

Potatoes, peeled boiled and cut into thick slices.
Sauce 3 chopped onions sauteed in olive oil, add chopped celery, chopped red pepper, courgettes and mushrooms.  Add red lentils, a good few herbs, lots of garlic and a few chili flakes.  Add a splash of red wine, some vegan bouillon, 2 tins of chopped tomatoes and water.  Simmer, stir, simmer, season etc.  I added a teaspoon of cinnamon at the end to ring the changes.
Make a litre of white sauce with soya milk (I just thickenned with cornflour, but could have done a bechamel) flavoured with bay and nutmeg.
Put the moussaka together - lentils, sauce, then potatoes - drizzle with olive oil and bake for an hour until top is crisp and golden.