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Recipes
  • Posted on November 23, 2017

    Vegan Salted Caramel Cake recipe

    Epic vegan cake anyone? This sweet, salty, caramel number hits all the right flavour notes.

    vegan Salted Caramel Cake

    Ingredients:

    1 quantity of Vegan Chocolate Sponge mixture (see below) baked in three greased and lined 18-cm/7-inch cake pans for 30–35 minutes until an inserted cocktail stick/toothpick comes out clean, then cooled

    1/2 quantity of Brilliant White Buttercream (see page 21, but replace the water with 2 tablespoons of the vegan salted caramel sauce)

    2 teaspoons mixed gold, silver and bronze cake sprinkles (optional, see vegan tip)

    2 teaspoons rock sea salt

    200 g/1 cup caster/superfine sugar

    5–6 blackberries

    few sprigs of lemon thyme

    edible gold spray (optional, see vegan tip)

     

    For the vegan salted caramel sauce

    250 g/11/4 cups caster/superfine sugar

    150 ml/2/3 cup coconut milk

    2 tablespoons cornflour/cornstarch

    rock sea salt, to taste

    baking sheet, greased with sunflower oil

    SERVES 20

     

    For the vegan salted caramel sauce, place the sugar in a saucepan with 4 tablespoons of water, place over a medium heat, stirring occasionally, until the sugar has dissolved. Simmer for 5 minutes. Remove from the heat and stir through the coconut milk (be careful as it will bubble). Return to the heat; mix the cornflour/cornstarch with 4 tablespoons of water and stir in to the pan, simmer for a further 5–7 minutes until thickened. It will thicken further on cooling. Add salt to taste. Set aside to cool completely (see cook’s tip).

    If necessary, trim the tops of the cakes to make level. Sandwich together using 350 g/12 oz. of the buttercream – the bottom side of the top cake should be facing up. Place the cake on a serving plate. Crumb-coat (see page 11) the cake using the remaining buttercream. Smooth and remove the excess buttercream with a palette knife/metal spatula.

    Mix the cake sprinkles (if using) with the 2 teaspoons sea salt. Set aside.

    For the caramel shapes and shards, gently heat the sugar in a pan until melted and golden. Shake the pan towards the end to allow any unmelted sugar to melt. Spoon half the caramel onto the greased baking sheet, then drag it outwards with the back of the spoon to create a rough square shape with one thinner, uneven side. Sprinkle the cake sprinkle mixture over part of the rectangle. Use the spoon to drizzle the remaining caramel into spiral shapes and zig-zag patterns. Leave to harden. Break the square shape into shards.

    When ready to serve, push the caramel shapes into the top of the cake, drizzle with the caramel sauce and decorate with the blackberries and lemon thyme sprigs. Spray with the edible gold spray (if using).

    Cook’s tip: You’ll have some caramel sauce left over; it’s great served with the cake for those wanting an extra drizzle! It’s so delicious you’ll want to pour it over every cake and dessert – keep any remaining sauce in the fridge, covered, for up to 1 week or allow to cool for 5 minutes, reserve what you need for the cake and ladle the remaining sauce into a sterilized jar. Seal and allow to cool. It will keep for up to 3 months.

    Vegan tip: Always check ingredients on individual products to ensure they are suitable for a vegan diet. Different brands may vary.

     

    Vegan chocolate sponge

    1 large ripe banana, 115 g/ 4 oz. peeled weight

    250 ml/1 cup soya milk

    75 ml/5 tablespoons vegetable oil

    425 g/generous 2 cups

    caster/superfine sugar

    2 teaspoons pure vanilla extract

    2 teaspoons white wine vinegar

    115 ml/scant 1/2 cup maple syrup

    575 g/generous 41/4 cups self-raising/self-rising flour, sifted

    75 g/3/4 cup unsweetened cocoa powder

    1 tablespoon baking powder

    MAKES ENOUGH FOR 1 LARGE CAKE

    Preheat the oven to 180ºC (350ºF) Gas 4. Place the banana in a large bowl and mash until creamy. Add the soya milk, vegetable oil, sugar, vanilla extract, white wine vinegar and maple syrup. Beat with an electric hand whisk until combined. Sift over the flour, cocoa powder and baking powder and fold through until combined. Transfer to greased and lined pans specified in each recipe (if using 18-cm/ 7-inch cake pans, ensure they are at least 4.5 cm/13/4 inches deep and lined with a 1.5-cm/2/3-inch collar). Bake for the time specified in each recipe.

     

    Brilliant white buttercream (vegan)

    500 g/1 lb. 2 oz. vegetable fat such as Trex or Cookeen, at room temperature

    1 kg/7 cups icing/confectioners’ sugar, sifted

    2 teaspoons pure vanilla extract

    MAKES 1.5 KG/3 LB. 5 OZ.

    Place the vegetable fat in a bowl with the vanilla extract, 2 tablespoons water and a few large spoonfuls of the icing/ confectioners' sugar. Whisk with an electric hand whisk until combined, then whisk in the remaining icing/confectioners’ sugar in manageable batches, until smooth and spreadable. Add another 1 tablespoon of water, if necessary.

     

    For more fabulous cake recipes and decoration ideas, check out Fantasy Cakes by Angela Romeo.

    fantasy cakes


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, sweet

  • Posted on November 16, 2017

    Vegan Thanksgiving Recipes

    A vegan thanksgiving menu that everyone will want to try from Jackie Kearney's new book My Vegan Travels.

    Vegan Travels crumblepot

    Macadamia Crumble Pots with squash and chickpeas

     

    To make the crumble topping

    120 g/scant 1 cup plain/all-purpose flour

    80 g/scant 1 cup jumbo oats

    1 teaspoon freshly chopped thyme

    80 g/3 oz. vegan ‘margarine’, such as Stork, chopped into pieces

    ½ teaspoon salt

    ½ teaspoon white pepper

    60 g/ ½ cup macadamia nuts

     

    To make the filling

    1 squash, peeled and chopped into 2-cm/3/4-inch cubes

    1 tablespoon vegetable oil

    1 small white onion, chopped

    400-g/14-oz. can chickpeas/ garbanzo beans, rinsed and drained

    1 litre/4 ¼ cups vegetable stock

    2 teaspoons Dijon mustard

    250 g/9 oz. fresh spinach (or 100 g/3. oz. frozen)

    1 tablespoon freshly chopped thyme

    4 fresh sage leaves, finely chopped

    1 teaspoon cornflour/cornstarch

    ½ –1 teaspoon salt, to taste

    ½  teaspoon white pepper

    1 baking sheet, lightly oiled

    5–6 individual pots

    Serves 5-6

     

    Preheat the oven to 200ºC (400ºF) Gas 6.

    Place the squash on the prepared baking sheet, drizzle over the oil and use your hands to ensure the pieces are well coated. Place in the preheated oven for 20–30 minutes, until it is golden brown with caramelized edges. Remove from the oven and reduce the temperature to 180ºC (350ºF) Gas 4, if you are planning to cook the pots immediately once prepared.

    Meanwhile, prepare the crumble topping by placing the flour in a large bowl. Add the oats, thyme, salt and pepper, and mix well. Then add the margarine and, using your hands, rub the fat into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Roughly chop the macadamia nuts and add to the crumble. Mix well, then set aside. In a large, deep frying pan/skillet or wok, saute the onion for about 10–15 minutes over low heat until soft and translucent. Add the chickpeas/garbanzo beans, stock, mustard, spinach and herbs. Bring to a simmer for a few minutes.

    Mix the cornflour/cornstarch in a little water and add to the pan, so that the mixture thickens slightly, then add the roasted squash, salt and pepper. Mix well and then taste to check the level of seasoning.

    Fill the individual pots about three-quarters full with the roasted squash filling. Then top with a few tablespoons of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.

    To finish, place the pots on a baking sheet and bake in the preheated oven for 30–40 minutes until the crumble top is golden brown and the filling is starting to bubble underneath.

     

    vegan nut roast

    Savoy-Wrapped Quinoa Roast

     

    1 tablespoon olive oil or coconut butter

    1 red onion, diced into 5-mm/ ¼ -inch pieces

    ½ courgette/zucchini, diced

    1 carrot, diced

    1 leek, finely sliced

    5 chestnut mushrooms, diced

    100 g/generous ½ cup quinoa or couscous

    750 ml/3 cups vegetable stock

    150 g/1 ¼ cups cashews

    1 thick slice of wholemeal/ whole-wheat or seeded bread

    6 outer leaves from a Savoy cabbage, thick stalk ends trimmed

    1 flax 'egg' or egg replacer

    120 g/4 oz. silken tofu

    1 tablespoon freshly chopped thyme and marjoram (or ½ teaspoon dried herbs)

    120 g/4 oz. vegan ‘feta’ or ‘ricotta’ (optional)

    salt and white pepper, to taste

    loaf pan, oiled

    Serves 6

     

    Preheat the oven to 190ºC (375ºF) Gas 5.

    Heat the oil or coconut butter in a pan and add the onion, courgette/zucchini, carrot, leek and mushrooms. Cook for 8–10 minutes until soft.

    Simmer the quinoa for 4–5 minutes in vegetable stock. Drain and set aside.

    Toast the cashews in a dry frying pan/skillet, then bash (or blitz in a food processor) into small pieces.

    Avoid over-blitzing the nuts to a powder or you will lose the texture. Blitz the bread into crumbs. Blanche the cabbage leaves for 2 minutes. Set aside.

    Mix the vegetables, nuts, breadcrumbs, flax 'egg' and tofu together. Add the fresh or dried herbs and season to taste with salt and white pepper.

    Line the loaf pan with the cabbage leaves, using five large leaves to cover the bottom and saving one leaf to seal the top. Half-fill the loaf pan with half of the mixture, firmly pushing it down with the back of a spoon. Crumble the vegan cheese (if using) over the filling, then add the remaining filling on top, again pushing down to create a firm shape.

    Fold over the edges of the leaves to cover the top of the roast, and then place the last leaf on top and tuck it into the sides. Cover the pan with foil and place on a baking sheet. Bake in the preheated oven for 15 minutes, then turn over, foil-side down on the baking sheet, and bake for 10–15 minutes more.

    Turn it the right way up again and remove the foil lid. Turn it out onto a board and serve.

     

    vegan ice cream cookie

    PECAN CRUMBLE COOKIE AND ICE-CREAM SARNIE


    TO MAKE THE COOKIES

    180 g/generous 1½ cups pecans, roughly chopped

    320 g/2½ cups plain/all-purpose flour

    1 teaspoon bicarbonate of soda/baking soda

    1 teaspoon ground cinnamon

    ½ teaspoon salt

    1 teaspoon cornfl our/cornstarch

    160 g/5½ oz. coconut oil or vegan butter

    150 g/¾ cup soft brown sugar 2 flax ‘eggs’ or egg replacer

    ½ vanilla pod/bean, seeds scraped (or use ¼ teaspoon vanilla paste)

    60 g/2¼ oz. vegan suet

    450 g vegan ice-cream

    2 baking sheets, lined

    SERVES 6

     

    Preheat the oven to 170°C (340°F) Gas 4.

    Place the chopped pecans on a baking sheet and put in the oven for approx. 15 minutes until lightly toasted. Set aside.

    In a medium bowl, mix together the flour, bicarbonate of soda/ baking soda, cinnamon, salt and cornflour/cornstarch. Then in a large mixing bowl, beat together the coconut oil or vegan butter with the sugar until it’s fluffy, light and creamy. Carefully beat in the flax ‘eggs’ and vanilla, and then add the flour mixture, to make a fairly stiff dough. Add the toasted pecans and suet and mix well.

    Wrap the dough in clingfilm/plastic wrap and chill in the fridge for several hours, or overnight is preferable. The longer the chilling, the better the cookie crumbles.

    Remove the dough from the fridge and let sit at room temperature for 20–30 minutes. Preheat the oven to 180°C (350°F) Gas 4.

    Break off chunks of cookie dough and roll into balls, according to the size you prefer. Make 12 balls for large cookies or 20 or so for smaller cookies. Lay on the lined baking sheets leaving plenty of space between the dough balls.

    Bake the cookies in the preheated oven for 10–12 minutes, rotating the sheets halfway through, until the cookies are slightly golden brown around the edges. Remove from the oven and allow to cool for 5 minutes on the baking sheets. The cookies will deflate slightly as they cool. If they look too puffy, flatten them gently with the back of a spoon. Transfer the cookies to a wire rack to cool.

    When ready to serve, remove the ice-cream from the freezer and allow to soften slightly for 10–15 minutes. Place a small scoop of ice-cream on a cookie. Spread slightly to ensure it almost reaches the edges. Top the ice-cream with another cookie, and, using your palm, gently press down to create a sandwich. Serve immediately.

     

     For more vegan recipes, check out My Vegan Travels by Jackie Kearney.

    my vegan travels


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, Thanksgiving, recipe

  • Posted on November 9, 2017

    Sushi Doughnuts recipe

    Sushi Doughnuts

    Sushi evolution is endless, and these sushi doughnuts are easy and fun to make. Colourful, playful and also very healthy, it’s like biting into a rainbow! To make the colourful rice base with use matcha for green and beetroot (beet) for pink. These are great to serve at a party.

     

    300 g (2 cups) seasoned sushi rice (cooked weight)

    a pinch of matcha powder

    a small piece of pickled beetroot (beet)

    30 g (1 oz) sashimi-quality salmon, thinly sliced

    30 g (1 oz) sashimi-quality sea bass, thinly sliced

    30 g (1 oz) sashimi-quality tuna, thinly sliced

    2 cucumber slices, sprinkled with a pinch of salt, then any excess water patted off

    10 g (2 teaspoons) garden peas, blanched, cooled in cold water, drained

    10 g (1/3 oz) yuzu-flavoured tobiko (flying fish roe), or other type of tobiko if yuzu is not available

    10 g (1/3 oz) lumpfish caviar

    6 lettuce or shiso leaves, to serve

    soy sauce, to serve

    6-hole silicone doughnut mould

    MAKES 6

     

    Divide the rice evenly into three separate bowls. Leave one bowl of rice plain. Colour the second bowl green by stirring through a pinch of matcha powder. Colour the third bowl pink with the pickled beetroot (beet) – aim for a soft shade of pink like cherry blossom and remove the beetroot (beet) from the rice before the pink becomes too intense.

    Place a mixture of the sashimi and cucumber side by side in the doughnut moulds. If you are using a non-silicone mould, wet the surface of moulds before adding the toppings or rice or simply line the moulds with clingfilm (plastic wrap) to prevent the sushi sticking.

    Put the garden peas, tobiko and caviar in the gaps between the sashimi and cucumber.

    Gently press the sushi rice into the moulds and flatten the top surface. Leave to rest for 10 minutes.

    Place a large serving tray on top of the doughnut mould, then turn upside-down and remove the mould. The doughnuts will tip out onto the tray.

    You could give your guests chopsticks for eating the doughnuts, but if you wish to serve them as finger food, then place each doughnut on top of a lettuce or shiso leaf (or alternatively place in a quartered sheet of nori) to make it easy to hold.

     

    For more easy and fun sushi recipes, check out Sushi Made Simple by Atsuko Ikeda.

    Sushi Made Simple

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, sushi, savoury, recipe for the weekend

  • Posted on November 2, 2017

    Hot Drinks for Bonfire Night

    Keep cosy this Bonfire Night with these three hot drink recipes. Make them at home, pop them in a flask and enjoy whilst watching the fireworks!

    Hot Drinks

    Gingerbread hot chocolate

    When you’re sitting out in the cold around a fire, wrapped in sweaters, this is the perfect warmer. It’s lovely with a dash of brandy… for the adults only, of course!

    1 litre/4 cups whole milk

    3 tablespoons ginger or gingerbread syrup

    1 cinnamon stick

    2 whole cloves

    2–3 strips of orange peel

    2 tablespoons brandy or orange-flavoured liqueur (optional)

    450 g/33⁄4 cups dark/ bittersweet chocolate, chopped

    whipped cream and ground cinnamon, to serve (optional)

    Serves 4–6

    Pour the milk into a saucepan set over a medium heat. Add the ginger syrup, cinnamon stick, cloves, orange peel and brandy (if using) and bring slowly to the boil, stirring occasionally to allow the spices to infuse with the milk.

    Meanwhile, tip the chopped chocolate into a large jug/ pitcher. Pour the hot, spice infused milk onto the chocolate and whisk until silky smooth. Strain into cups, top with whipped cream and dust with cinnamon, if using, and serve.

     

    Hot Drinks

    Pumpkin latte

    This thick, richly spiced latte is flavoured with sweetened pumpkin. If you can find canned sweetened pumpkin purée, then use this and omit the sugar in the recipe.

    375 ml/1 1⁄2 cups milk

    100 g/31⁄2 oz. cooked sweet

    pumpkin, mashed, or canned pumpkin purée

    3 tablespoons brown sugar (omit if using canned purée)

    4 teaspoon ground cinnamon

    250 ml/1 cup freshly brewed hot coffee

    whipped cream and cinnamon sugar, to serve

    Serves 3

    Put the milk, pumpkin, sugar (if using) and cinnamon in a saucepan and heat gently, whisking constantly until the mixture just reaches boiling point. Transfer to three cups or heatproof glasses and stir in the coffee. Serve topped with lightly whipped cream and a dusting of cinnamon sugar.

     

    Hot Drinks

     Hot rum and cider punch

    The perfect autumnal drink with its slices of apple infused with the flavours of the cider, rum and spices. If you want to serve a family–friendly, non-alcoholic version, replace the cider with apple juice and omit the rum.

    500-ml bottle traditional dry cider/2 cups hard apple cider

    2 slices of unwaxed lemon

    1 apple, cored and thinly sliced

    1 cinnamon stick, crushed

    3 cloves

    2 tablespoons soft light brown sugar

    80 ml/3 oz. dark rum

    Serves 4–6

    Put the cider, lemon slices, apple slices, cinnamon, cloves, sugar and rum in a saucepan and heat the mixture gently until it just reaches boiling point. Simmer very gently for 10 minutes, then remove from the heat and let infuse for 10 minutes. Ladle into small heatproof glasses or cups to serve.

     

    For more warming hot drinks for cold days, check out Hot Drinks.

    Hot Drinks

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, recipe, bonfire night

  • Posted on November 1, 2017

    Vegan Guinness Stew & Soda Bread

    Hearty, comforting and filling, this vegetable Guinness stew served in soda bread rolls from Jackie Kearney's brand new vegan cookbook is a perfect dinner to try on World Vegan Day.

    Vegan Travels_bunnybasketstew

    Bunny Chow hails from South Africa, and was usually some kind of loaf or roll, hollowed out and filled with a spiced stew or dal. This is an Irish version of that, taking its name from the Blasket islands off the coast of County Kerry. Making soda bread is supposed to be the easiest of bread recipes, but you can always cheat and buy one. It’s all about the stew really.

    Blasket Bunny - Crusty soda bread filled with vegetable Guinness Stew

     

    For the Soda Bread

    800 g/6 cups wholemeal/ whole-wheat flour

    1 ½ teaspoons bicarbonate of soda/ baking soda

    1 ½ teaspoons fine rock salt

    3 teaspoons lemon juice

    750 ml/3 cups almond milk

    handful of coarse polenta/cornmeal, for sprinkling

    For the Stew

    2 tablespoons vegetable oil

    2 celery sticks, finely chopped

    4 small white onions, 2 finely chopped and 2 sliced

    500 g/1 lb. 2 oz. chestnut or button mushrooms, cleaned and halved

    1 tablespoon plain/ all-purpose flour

    600 ml/2 ½ cups Guinness

    400 g/14 oz. waxy potatoes, peeled and cut into 2.5-cm/1-inch chunks

    2 large carrots, peeled and thickly sliced

    2 turnips, peeled and diced into 2.5-cm/

    1-inch chunks ½ small swede/rutabaga, peeled and diced into

    2.5-cm/1-inch chunks

    ½ teaspoon mustard powder

    2 tablespoons dark soy sauce

    1 teaspoon yeast extract or ½ tablespoon tomato puree/paste

    2 tablespoons good quality vegetable stock

    2 bay leaves

    1 sprig of thyme

    1–2 teaspoons salt, to taste

    handful of freshly chopped thyme, to serve

    1 baking sheet, lightly oiled

    Serves 4

     

    Preheat the oven to 200ºC (400ºF) Gas 6.

    Add a tablespoon of polenta/cornmeal to the oiled baking sheet and shake it until it is well covered.

    To prepare the soda bread, place the flour in a large bowl, add the bicarbonate of soda/baking soda and salt, then mix well. In a jug/pitcher, combine the lemon juice and almond milk. Pour the liquid into the flour and gently knead together for no more than a minute or two to make a soft dough. Divide the dough into four pieces and roll each to form a small ball. Place on the prepared baking sheet and cut a cross into the top of each ball, about 1 cm/3⁄8 inch deep. Bake in the preheated oven for 15–20 minutes until the soda bread is lightly browned. Tap the bottom to check the sound is hollow.

    For the stew, heat the oil in a large heavy bottomed pan over high heat. Add the finely chopped celery sticks, the two finely chopped onions and four of the mushrooms, finely chopped (the rest of the onions and mushrooms will be added later). Saute over medium heat until dark golden brown and well caramelized.

    Add the flour to the softened mixture and mix well, cooking gently for 2–3 minutes. Pour in the Guinness and mix well, scraping up any browned bits from the bottom of the pan to make a rich roux. Add the remaining ingredients and bring to the boil, then simmer uncovered for about 40–50 minutes until all the vegetables are fully cooked.

    Slice the top off the cooled soda breads and scoop out the middle. Serve the vegetable stew inside the hollowed-out bread and top with the soda bread lid and a handful of freshly chopped thyme.

     

    For more vegan recipes from around the world, check out My Vegan Travels by Jackie Kearney.

    My Vegan Travels

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new

  • Posted on October 30, 2017

    Moroccan Pumpkin Stew recipe

    Waste not want not this Halloween and turn your carved pumpkin into a delicious Moroccan stew. Fragrant spices have multiple health benefits and this North African influenced dish is a great way to introduce a sweetness that negates the craving for dessert. You can easily purchase a rasel hanout spice blend or make your own, as below, to coat the protein- and mineral-rich amaranth and chickpeas.

    MoroccanPumpkinStew Bowl Food

    150 g/5 oz. mixed salad leaves

    2 tablespoons coconut or olive oil

    1 red onion, chopped

    2 garlic cloves, chopped

    4 teaspoons rasel hanout

    225 g/1cup amaranth

    200 g/1 1/2 cups dried chickpeas, soaked overnight in cold water

    1 large sweet potato, cubed

    1 pumpkin – you will need 735g/1lb. 10 oz. cubed flesh

    1 /4 teaspoon sea salt

    65 g/1 /2 cup raisins

    90 g/1 cup toasted slivered/flaked almonds

    sea salt and freshly ground black pepper, to taste

    sprigs of cilantro/coriander, to garnish (optional)

    a sterilized glass jar with an airtight lid (optional)

    Serves 4

     

    Gently heat the oil in a large pan, add the onion, garlic, and spice and sweat over low heat for 5 minutes.

    Meanwhile, put the amaranth into a pan with 2 cups/500 ml of water. Bring to the boil, then simmer for 20 minutes. Take off the heat and allow any remaining water to be absorbed (I like it a bit crunchy and couscous like in texture, hence cooking for a shorter time than some may suggest).

    Drain the chickpeas and add with the chopped sweet potato and pumpkin to the pan containing the onions. Add 3 cups/750 ml of water, cover, and simmer for 15 minutes. Stir thoroughly, then add the salt and raisins and simmer for a further 5 minutes.

    Season the amaranth to taste and stir in three-quarters of the almonds. Serve with the pumpkin stew, garnished with the remaining almonds and sprigs of cilantro/coriander.

    Note: To make your own ras el hanout spice mix, in a dry pan toast 3 tablespoons cumin seeds, 21 /2 tablespoons coriander seeds, 1 1/2 tablespoons ground cinnamon, 2 1/2 teaspoons ground ginger, 2 teaspoons black peppercorns, 1 1/2 teaspoons ground turmeric, 1 teaspoon paprika, 1/2 teaspoon cardamom seeds, 1/2 teaspoon ground nutmeg, 1 /4 teaspoon cloves, and a pinch of saffron threads for a few minutes until fragrant. Grind in a spice grinder or clean coffee grinder with a few dried rose petals. Store any leftover spice mixture in an airtight jar.

     

    For more delicious winter recipes, check out Bowl Food.

    Bowl Food

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian

  • Posted on October 26, 2017

    The Texas Chainsaw Moussaka Halloween recipe

    What better dish to serve in preparation for Halloween?! A scary movie and a serving of Texas Chainsaw Moussaka for a spooky Friday night in!

    Lambshank Redemption

    The Texas Chainsaw Massacre was so violent that it was banned across many countries. My moussaka is far less terrifying for any part-time cook. But with so many slices of eggplant (aubergine) and potatoes required, a chainsaw wouldn’t go astray. But, then again, the sound of the two-stroke engine in the kitchen might seem like overkill.

     

    4 large potatoes, peeled and cut into ½ in (1cm) slices

    2 eggplants (aubergines), cut into ½ in (1cm) slices

    4 tablespoons olive oil

    1 onion, chopped

    1 ¼ lb (600g) ground (minced) lamb

    2 garlic cloves, chopped

    1 teaspoon ground coriander

    1 teaspoon dried cilantro (coriander)

    1 teaspoon ground cumin

    2⁄3 cup (150ml) red wine

    14oz (400g) can chopped tomatoes

    2 tablespoons tomato paste (puree)

    3 eggs

    1 ½ cups (350ml) Greek yogurt

    1 ¾ cups (180g) grated Cheddar cheese

    Salt and freshly ground black pepper

    SERVES 4–6

    PREPARATION TIME 25 MINUTES

    COOKING TIME 1 HOUR

     

    Cook the potato slices in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain the potato slices, place on a large plate or tray, and leave to cool.

    Meanwhile, preheat a grill pan over a high heat. Drizzle half the olive oil over the eggplant (aubergine) and grill for 4 minutes on each side or until charred. Remove from the grill pan and set aside.

    Heat the remaining oil in a large, heavy-based, deep-sided skillet (frying pan) over a medium-high heat. Add the onion and sauté for 5 minutes or until soft. Add the lamb, garlic, herbs, and spices. Fry for 10 minutes or until the meat has completely browned. Add the wine, tomatoes, and tomato paste (puree), and season with salt and pepper. Stir to combine.

    Bring to a simmer and cook for 20 minutes. Meanwhile, preheat the oven to 375ºF/190ºC/Gas 5.

    Arrange some of the potato slices in an even layer on the base of a deep ovenproof dish. Add some of the eggplant to create a second layer, and then some of the lamb mixture to create a third layer. Repeat to create more layers of potatoes, eggplant, and the lamb mixture, and finish with a layer of eggplant.

    Mix the eggs, yogurt, and cheese together in medium bowl and season with salt and pepper. Pour the mixture over the eggplant and transfer the dish to the oven. Bake for 35 minutes or until golden. Remove from the oven and leave to rest for 5 minutes before serving.

     

    If you're a film lover and a foodie, you'll love more of the recipes (and puns!) from The Lambshank Redemption by Lachlan Hayman.

    The Lambshank Redemption

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, halloween, recipe for the weekend

  • Posted on October 24, 2017

    Quick Ragu recipe

    Wednesday is World Pasta Day, so if you're stuck for what to have for dinner, do you really need to look any further than this quick and delicious ragu recipe from Laura Santtini's Pasta Secrets...?!

    This is my grandmother’s recipe and is about as easy and tasty as it gets. Loaded with umami, the seared meat and concentrated tomato purée/paste, enhanced by the wine and garlic, combine to create a ragù to die for. I have to be careful not to eat it all while ‘tasting’ for seasoning. It is a meatier olive oil-based ragù, not the better known juicy tomato-based Bolognese. This was what my Nonna Pasqua considered fast food!

     

    5 tablespoons olive oil

    1 garlic clove, peeled, squashed and halved lengthways

    1 onion, sliced into 8 wedges

    500 g/1 lb. 2 oz. minced/ ground beef

    1 large bay leaf

    3 tablespoons tomato purée/paste, preferably Bomba XXX

    125 ml/1/2 cup red or white wine

    salt and freshly ground black pepper

    freshly grated Parmigiano Reggiano, to serve

     

    Heat the oil in a heavy-bottomed pan. Add the garlic and onion.

    When these are sizzling, add the meat and seal it over a moderate high heat until well browned all over.

    Season and add the bay leaf and tomato purée/paste. Cook on a low heat, stirring regularly to prevent the bottom burning, until the oil begins to separate from the sauce.

    Meanwhile, cook the pasta in a pan of salted boiling water according to the packet instructions.

    Add the wine to the sauce and cook for a further 5 minutes, or until the wine has been absorbed.

    Drain the pasta. Serve the quick ragù with the pasta and top with plenty of grated Parmigiano and black pepper.

    TASTY TRANSFORMATION

    For a juicy Bolognese, add two 400-g/14-oz. cans chopped tomato and a pinch of dried oregano. Or better still, add enough soffritto basic sugo (page XX) to give the consistency required. A good-quality tomato pasta sauce from a jar could also be added with excellent results.

     

    For more pasta recipes, check out Laura Santtini's Pasta Secrets.

    pasta secrets

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, pasta, family food

  • Posted on October 19, 2017

    Venison Sausages with Red Wine & Rosemary Gravy

    This is real comfort food! Perfect for a romantic evening in or an Autumnal dinner party. Rosemary works really well with red wine in a gravy. Easy to make. Everyone will love it. Win, win!

    VenisonSausages

     

    600 g/21 oz. venisonsausages

    FOR THE GRAVY

    4 tablespoons light olive oil

    20 g/11/2 tablespoons butter

    2 medium red onions, thinly sliced

    2 garlic cloves, crushed

    1 tablespoon freshly chopped rosemary leaves

    1 tablespoon tomato puree/paste

    1 tablespoon plain/ all-purpose flour

    175 ml/3/4 cup fullbodied red wine

    175 ml/3/4 cup beef stock

    sea salt and freshly ground black pepper

    mashed or baked potatoes and red cabbage, to serve

    Serves 4

     

    Heat a frying pan/skillet over a moderate heat.

    Add 2 tablespoons of the oil, heat for 1 minute then add the butter.

    Once the butter has melted tip in the onions, stir and cook over a moderate heat until they start to brown.

    Add the crushed garlic and rosemary, stir and cook for another minute. Add the tomato puree/paste, stir, cook for a minute and then work in the flour.

    Pour in the red wine and beef stock, bring to the boil, season lightly with salt and a generous amount of freshly ground black pepper then turn the heat right down and simmer for 15 minutes. Check the seasoning and adjust to taste.

    Meanwhile brown the sausages well on all sides in the remaining oil. Drain off the fat and add the sausages to the gravy. Leave over a low heat for 10 minutes or so for the sausages to absorb some of the sauce then serve with mashed or baked potatoes.

    Red cabbage is also delicious with this dish.

     

    If you liked this recipe, check out Wine Lover's Kitchen by Fiona Beckett.

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    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, Comfort Food, recipe for the weekend

  • Posted on October 12, 2017

    Baked Mushroom and Egg Ramekins

    Mushrooms and eggs have a delicious affinity – their delicate flavours complementing each other, rather than overpowering which is why this recipe is a great choice for celebrating both Mushroom Day on Sunday and World Egg Day. This traditional egg dish is given a luxurious touch by adding a layer of fried mushrooms. A hint of tarragon adds a pleasing aniseed note. Serve with toast fingers for brunch, or with bread rolls as an appetizer.

    bakedeggs

    1 tablespoon olive oil

    ½ onion, finely chopped

    400 g/14 oz. white/ cup mushrooms, thinly sliced

    2 tablespoons freshly chopped tarragon leaves, plus extra to garnish

    4 eggs

    4 tablespoons double/ heavy cream

    4 tablespoons grated Parmesan cheese

    salt and freshly ground black pepper

    4 ramekins

    SERVES 4

     

    Preheat oven to 180°C (350°F) Gas 4.

    Heat the olive oil in a frying pan/skillet. Fry the onion over a low heat, until softened. Add the mushrooms, increase the heat, and fry briefly until the mushrooms are softened. Mix in the tarragon, season with salt and freshly ground black pepper and cook for a further 2 minutes. Divide the mushroom mixture between the 4 ramekin dishes.

    Break an egg into the centre of each ramekin. Season the eggs with salt and freshly ground black pepper. Pour a tablespoon of double/heavy cream over each egg, then sprinkle each with Parmesan cheese.

    Bake in the preheated oven for 8–10 minutes for runny yolks, or 15–20 minutes for set yolks. Garnish with tarragon and serve warm from the oven.

     

    This recipe is from Mushrooms by Jenny Linford.

    mushrooms

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