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Tag Archives: savoury
  • Posted on February 15, 2018

    Warm spinach with currants, pine nuts and yogurt

    The Iranians, the Lebanese, the Turks and the Moroccans all have their own variations of this velvety dish of cooked spinach combined with yogurt. Served as mezze in restaurants throughout the Middle East, this is a delicious way to enjoy spinach. Pulled from several traditions, this version includes currants, onions and pine nuts, served warm with dollops of cool, garlic-flavoured yogurt and chunks of crusty bread.

    500 g/1 lb. 2 oz. fresh spinach leaves, thoroughly washed and drained

    250 ml/1 cup thick, creamy, yogurt

    2 garlic cloves, crushed

    sea salt and freshly ground black pepper

    2–3 tablespoons olive oil

    1 red onion, cut in half lengthways, in half again crossways and sliced with the grain

    1–2 teaspoons granulated sugar

    1–2 teaspoons finely chopped dried red chilli/chile

    2 tablespoons tiny currants, soaked in boiling water for 15 minutes and drained

    2 tablespoons pine nuts

    freshly squeezed juice of 1 lemon

    warm crusty bread, to serve

    Serves 3–4

     

    Place the spinach in a steamer, or in a colander placed inside a large pot partially filled with water. Steam the spinach until soft. Drain off and squeeze out any excess water, then coarsely chop the steamed spinach.

    In a bowl, beat the yogurt with the garlic. Season with salt and pepper and put aside.

    Heat the oil in a heavy based pan and stir in the onion with the sugar for 2–3 minutes to soften. Add the chilli/chile, currants and pine nuts for 2–3 minutes, until the currants plump up and the pine nuts begin to colour.

    Toss in the spinach, making sure it is mixed well, and add the lemon juice. Season well with salt and pepper and tip the spinach onto a serving dish.

    Make a well in the middle of the spinach and spoon some of the yogurt into it. Serve while the spinach is still warm with chunks of crusty bread to scoop it up.

     

    This recipe is from Mezze by Ghillie Basan, photography by Jan Baldwin © Ryland Peters & Small


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

  • Posted on February 5, 2018

    A Dickensean Feast

    To celebrate the anniversary of Charles Dickens' birthday, we are serving up some of the classic meals that he would have eaten, and that feature in his most loved books...

    PICKLED SALMON

    Mrs. Gamp, in Martin Chuzzlewit, settles in to nurse her patient by taking his pillows and ordering in “a little bit of pickled salmon, with a nice little sprig of fennel, and a sprinkling of white pepper….” Londoners loved “Newcastle pickled salmon,” but Dickens is amused to discover (in his re-write of Grimaldi’s memoirs, 1838) that it was “an article unknown in Newcastle, all Newcastle pickled salmon being sent to London for sale.”

    SERVES 4 AS A MAIN COURSE OR 8 AS AN APPETIZER

    1 ¼ cups/300ml good-quality white wine vinegar

    1 ¼ cups/300ml water

    3 red onions, peeled and sliced

    1 turnip, peeled, quartered, and roughly chopped

    a bunch of flat-leaf parsley and thyme (tied together)

    1 bay leaf

    ½ teaspoon salt

    2–3 teaspoons sugar

    12 whole white peppercorns, slightly crushed

    1 lb 2 oz/500g salmon fillets, skinned

    a handful of dill

    For the dressing

    reserved marinade olive oil

    Dijon or wholegrain mustard

    To serve

    sprigs of fennel, fennel flowers, or dill

     

    To make the marinade, put all the ingredients except the salmon and dill in a saucepan and bring to the boil. Simmer for 10–15 minutes, then put through a strainer/sieve, keeping the marinade.

    If you wish, reserve 4–7 tablespoons/50–100ml of the marinade for a salad dressing.

    If you wish to poach the salmon, put the strained marinade back in the pan, lower the fish into it, and let it simmer gently for 8–10 minutes, then set aside to cool.

    For salmon that is a little raw and soft in the middle, place the salmon fillets in a glass or ceramic dish in a single layer and pour the hot marinade over them. Set aside to cool.

    When the liquid is tepid, add the dill to the marinade. Chill in the fridge for 2 hours.

    Remove the salmon from the marinade. Using a sharp knife, slice the fish thinly. Arrange on a plate, decorated with fennel sprigs, fennel flowers, or dill.

     

    ROAST FOWL

    There are innumerable roast fowl in Dickens: the working Gargerys in Great Expectations have a pair for Christmas dinner, and Flora Casby tries to entice Little Dorrit with a leg of fowl for breakfast. Bella Wilfer in Our Mutual

    Friend insists on cooking them for her parents’ anniversary dinner, twirling them on the spit so fast that they are pink inside; “is it the breed?” she asks Cherubic Pa. Alexis Soyer’s lovely recipe is here adapted to pot-roasting, which suits modern-day chickens better than boiling.

    SERVES 4

    2 ¾ –3 ¼ lb/1.25–1.5kg free-range chicken

    ½ a lemon

    a few sprigs of tarragon, plus 30–40 leaves

    2 slices of unsmoked streaky bacon

    oil, for frying

    2 onions, thickly sliced

    2 or 3 carrots, thickly sliced

    1 or 2 turnips, thickly sliced

    2 sticks of celery

    2 bay leaves

    a few sprigs of thyme

    a wineglass of sherry

    or 2–3 glasses of white wine, plus enough stock to make

    about 2 ¼ cups/500ml liquid

    salt, freshly ground black pepper, and nutmeg, to season

     

    Preheat the oven to 350°F/180°C/Gas 4.

    Rub the skin of the chicken all over with the half lemon, then put the lemon in the bird’s cavity with the sprigs of tarragon. Season the chicken inside and out with a little salt, pepper, and nutmeg.

    Chop the bacon and fry quickly in a very little oil in the bottom of a large casserole. Add the onions and fry until they are beginning to soften.

    Add the remaining vegetables, turn them in the oil, and let them sweat for a minute or two. Add the bay leaves, thyme, and sherry or wine, and bring to the boil; bubble for a moment, then add the stock and bring back to the boil, then turn off the heat.

    Place the chicken on top of the vegetables. Put a lid on and put in the oven. Cook for 1 hour with the lid on, then remove it and cook for another 30–45 minutes, to brown the chicken skin.

    When it is cooked through and the juices run clear, take the chicken out of the casserole and keep warm.

    Strain the cooking juices into a small pan and reduce to thicken. Add the tarragon leaves and serve the gravy separately.

     

    APPLE PUDDING

    Henry Dickens recalled a joke his mother liked to tell about a Scotswoman’s view of Eve being tempted in Paradise: “Eh mon, it would be nae temptation to me to gae rinning aboot a gairden stairk naked ’ating green apples.”

    Dickens’ ‘wife, Catherine gives recipes for Eve’s pudding and also this light apple pudding, which she must have encountered in Switzerland, known as a Betty or Charlotte in England.

    SERVES 6

    2 lb 3 oz/1kg cooking apples

    ½ cup/100g soft brown sugar (or to taste), plus an extra dessertspoon

    2 tablespoons/30g butter

    3 cups/175g day-old breadcrumbs

    ½ teaspoon ground nutmeg

     

    Preheat the oven to 375°F/190°C/Gas 5.

    Peel, core, and slice the cooking apples. Place in a saucepan with the sugar and 1 tablespoon water, cover, and cook for 5–10 minutes until soft.

    Melt the butter in a large skillet/frying pan and fry the breadcrumbs until they are lightly golden brown. Sprinkle in the nutmeg.

    Put half the breadcrumbs in the bottom of an ovenproof dish (approx. 2 ¾ –3 ½  pints/1.5–2 litres), pushing them down in the center so they rise up slightly at the sides. Add the stewed apple and put the remaining breadcrumbs on top. Sprinkle the top with the extra sugar.

    Warm through in the preheated oven for 15–20 minutes.

     

    These recipes are from Dinner with Dickens by Pen Vogler.

    Dinner with Dickens


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, sweet, recipe, charles dickens, menu

  • Posted on January 10, 2018

    Vegan Spicy Falafel Salad Bowl recipe

    For our next Veganuary recipe, we have a super healthy, simple and tasty lunch. If you’ve never baked chickpeas/garbanzo beans in the oven, give this recipe a try! This quick and easy dish lets you enjoy the flavours of falafel, without the hassle of deep-frying or the mess of rolling into balls.

    Spicy_falafel_salad_bow

    for the chickpeas/ garbanzo beans

    2 tablespoons tamari soy sauce

    1⁄4 teaspoon chilli/chili powder

    1⁄4 teaspoon ground turmeric

    1⁄4 teaspoon ground ginger

    1⁄2 teaspoon ground coriander

    1⁄4 teaspoon ground cumin

    1 tablespoon olive oil

    160 g/1 cup cooked chickpeas/garbanzo beans, well drained

     

    for the salad

    20 g/1 cup rocket/arugula

    1 round/butterhead lettuce (about 160 g/51⁄2 oz.)

    6 leaves red leaf lettuce

    2 ripe tomatoes (about 340 g/3⁄4 lb.)

    1 small bunch fresh basil

    1 portion Mediterranean Seed Falafel mixture (do not form into falafels, see below)

    2 tablespoons olive oil

    2 tablespoons red wine vinegar

    1 portion vegan Tzatziki Sauce (see below)

    4 pitta pockets, cut into wedges, toasted, to serve

    baking sheet, lined with baking parchment

     

    Mediterranean seed falafel mix

    120 g/1 cup pumpkin seeds

    70 g/1⁄2 cup sunflower seeds

    60 g/1⁄2 cup walnuts

    6 sun-dried tomato halves, soaked

    50 g/1⁄2 cup fresh basil leaves

    50 g/1⁄2 cup fresh parsley leaves

    1⁄2 teaspoon dried oregano

    1⁄2 teaspoon

    Mediterranean dried herbs mix (thyme, savory, marjoram, rosemary, basil, fennel)

    2 garlic cloves, crushed

    1–2 tablespoons olive oil

    1 tablespoon lemon juice, or to taste

    salt, to taste

    Serves 2-4

     

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

    For the chickpeas/garbanzo beans, mix together all the ingredients apart from the chickpeas/ garbanzo beans to make a marinade. Pour the marinade over the chickpeas/garbanzo beans and toss to coat well.

    Spread the coated chickpeas/garbanzo beans on the lined baking sheet and bake in the preheated oven until the chickpeas/garbanzo beans soak in all the marinade and start browning. Alternatively, you could do this in a frying pan/skillet: Heat the pan, add the chickpeas/garbanzo beans, pour over the marinade and mix quickly with two wooden spoons over high heat until fragrant and well roasted.

    Wash the salad leaves well and drain. Tear the lettuce leaves into smaller pieces. Cut the tomatoes into wedges and chop the basil. Place all the vegetables in a big wide bowl, crumble over the Mediterranean falafel mixture, add the baked chickpeas/garbanzo beans and drizzle with olive oil and vinegar. Mix well to incorporate.

    Divide into separate plates and serve the tzatziki sauce in 2–4 small bowls, so each person can pour it over the falafel salad just before eating.

     

    Vegan tzatziki sauce

    2 cucumbers (about 400 g/14 oz.), peeled and grated

    500 ml/2 cups soy yogurt

    6 tablespoons extra virgin olive oil

    1 tablespoon umeboshi vinegar (optional)

    2 garlic cloves, crushed

    freshly squeezed lemon juice, to taste

    1 tablespoon freshly chopped parsley leaves

    1 tablespoon freshly snipped chives

    salt

    Makes about 700 ml/3 cups

     

    Mix the grated cucumbers with a little salt and let sit for 15 minutes. Squeeze out as much of the cucumber juice as you can, otherwise the liquid will water down the dip.

    Mix all other ingredients in a bowl and add the cucumber flesh. Chill until ready to serve. There you have it!

     

    For more vegan fella recipes, check out Falafel Forever by Dunja Gulin.

    Falafel Forever


    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, vegetarian, falafel

  • Posted on December 19, 2017

    Quick and Easy Canapés for Last Minute Parties

    Last minute Christmas party? No need to panic! These 5 canape recipes are quick and easy and sure to impress your guests!

     

    Sweet Potato, Pea & Mint Fritters

    2 eggs

    1 sweet potato, peeled, grated and squeezed of moisture

    80 g petit pois

    2 spring onions, chopped

    3 tablespoons plain flour

    4 sprigs of mint, leaves removed and chopped

    1 tablespoon olive oil

    sea salt and freshly ground black pepper

    coconut oil, for frying

    MAKES 10–12

     

    Whisk the eggs well in a small bowl. Combine with the sweet potato, peas, spring onions, flour, mint, olive oil and salt and pepper to taste, mixing well.

    In a large pan, melt the coconut oil over a medium heat. Spoon in the potato mixture, 1 heaping tablespoon at a time, and pat down into a flat patty with a spatula. Cook for 4 minutes on each side until golden and crispy. Remove from the pan with a spatula, drain on paper towels and serve.

     

    Spicy sweet potato wedges & corn with harissa crème fraiche

    1 tablespoon ground coriander

    1 tablespoon ground cumin

    1 tablespoon smoked paprika

    1/2 teaspoon chilli/chili powder

    2 garlic cloves, crushed

    3 tablespoons olive oil

    3 sweet potatoes, scrubbed and cut into wedges

    220 g/8 oz. baby corn

    sea salt and freshly ground black pepper 

    HARISSA CRÈME FRAÎCHE

    1–2 tablespoons harissa paste

    100 g/ 1/2 cup creme fraiche

    large baking dish lined with parchment paper

    SERVES 6 AS A SIDE

     

    Preheat the oven to 200˚C (400˚F) Gas 6. Put the spices and the garlic in a large bowl. Add the oil and potato wedges and mix well. Arrange the wedges in a single layer in the baking dish. Sprinkle generously with sea salt. Bake in the oven for 45 minutes until tender and crisp. Add the corn and cook for a further 10 minutes. Transfer to a serving bowl. Swirl the harissa through the creme fraiche. Serve alongside the wedges.

     

    Blue cheese dip with rainbow crudités

    BLUE CHEESE DIP

    150 g/ 3/4 cup Greek yogurt

    150 g/ 3/4 cup ricotta

    ½ teaspoon chopped chives, reserving some to finish

    juice of 1/2 lemon

    100 g/3/4 cup plus 2 tablespoons blue cheese (such as Roquefort or Stilton), crumbled

    2–3 drops Worcestershire sauce, to taste

    SERVES 6

    CRUDITÉS

    6 green beans (approx. 50 g/ 1/3 cup), blanched and cooled

    6–10 (approx. 100 g/ 1 cup) asparagus spears, very lightly blanched and cooled

    1 yellow (bell) pepper, cut into batons

    1 head chicory, leaves separated

    3–4 baby topped carrots, peeled and halved lengthways

    3 mini cucumbers, cut into batons

    1 bunch of radishes, washed and green leaves kept

     

    First make the dip. Put the Greek yogurt, ricotta, chives and lemon juice in a bowl and mix well.

    Add the crumbled blue cheese, making sure it stays quite lumpy. Drizzle with 2–3 drops of Worcestershire sauce, to taste.

    Place the bowl on a platter and surround with all the crudités  – at this stage you can cover with clingfilm/plastic wrap and keep chilled until your guests arrive. To serve, scatter over the reserved chopped chives.

     

    Prosciutto eggs

    6 slices of prosciutto

    6 eggs

    6 sprigs of thyme

    a handful of grated Parmesan (optional)

    6-hole muffin pan, greased with vegetable oil

    MAKES 6

     

    Preheat the oven to 200˚C (400˚F) Gas 6.

    Line the prepared muffin pan with prosciutto and place in the preheated oven for 5 minutes.

    Using two spoons, pull the prosciutto back against the sides of the muffin holes. Crack an egg into each prosciutto-lined muffin hole and top with a sprig of thyme and a pinch of Parmesan. Bake for 10–15 minutes or until set. Remove from the oven and take out of their moulds.

     

    Baked mini courgettes with goat’s curd

    8 mini courgettes/ zucchini, halved

    2 tablespoons olive oil

    a pinch of chilli/red

    pepper flakes

    100 g/1/2 cup goat’s curd (or crumbled goat’s cheese)

    grated zest of 1 lemon

    sea salt and freshly ground black pepper

    SERVES 6 AS A SIDE

     

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

    Place the courgette/zucchini halves on a baking sheet and drizzle with olive oil, season with salt, pepper and chilli/red pepper flakes and bake in the preheated oven for 15 minutes. Top the courgettes/zucchini with the goat’s curd and lemon zest and bake for a further 5 minutes. Serve warm or at room temperature.

     

    These recipes are all from Party Food to Share by Kathy Kordalis, photography by Mowie Kay © Ryland Peters & Small.

    Party Food to Share


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with christmas, party, canapes, savoury, quick

  • Posted on December 13, 2017

    A Free-From Christmas Dinner

    Tired of turkey and needing some delicious free-from alternatives for your Christmas dinner? We've put together a free-from Christmas menu with veggie, gluten free and vegan options that we guarantee everyone will enjoy!

    Starter

     

    Vegan Spiced carot and lentil soup with cashew cream

    Full of winter spices, this vegan soup makes a perfect starter for your Christmas dinner. You can find the full recipe over on MindfulnessETC.com

     

    The Main Event

    Even if you love the traditional turkey, try these vegan side dishes alongside your roast spuds and veg so that everyone can enjoy something special this Christmas dinner.

     

    Vegan Jerusalem Artichokes with garlic cream and hazelnut crust

    vegan artichoke gratan

    1 kg/2 lb. 4 oz. Jerusalem artichokes

    4 shallots

    6 garlic cloves, left whole

    ½ cauliflower, cut into florets

    1–2 tablespoons olive oil

    1 teaspoon white pepper

    425 ml/1¾ cups almond milk or other vegan milk, plus extra if needed

    2 tablespoons lemon juice

    ½ teaspoon mustard powder

    1 teaspoon onion powder

    1 teaspoon salt

    1 slice brown or rye bread, blitzed to rough breadcrumbs

    3 tablespoons panko breadcrumbs

    1 tablespoon freshly chopped marjoram or parsley (or ½ teaspoon dried)

    2 tablespoons toasted hazelnuts, roughly chopped

    SERVES 4–6

     

    Peel the Jerusalem artichokes and slice into 5 mm/¼ inch thick discs. Set aside in salted water to prevent them discolouring. Preheat the oven to 220°C (425°F) Gas 7.

    Lay the shallots, garlic and cauliflower florets on a baking sheet and drizzle with half the olive oil. Season with half the pepper and toss slightly. Lay the Jerusalem artichokes on another baking sheet, drizzle with the rest of the olive oil and season with the remaining pepper. Place both baking sheets in the hot oven and roast for about 30 minutes until the cauliflower and artichokes are tender.

    Transfer all the roasted vegetables to a food processor or blender, add the almond milk, lemon juice, mustard powder, onion powder and salt. Blitz until very smooth. Add more milk if necessary, to make a smooth, pourable sauce. Adjust the seasoning to taste if needed.

    Layer the Jerusalem artichokes in a deep baking dish and then pour over the sauce. Sprinkle both type of breadcrumbs, the herbs and chopped hazelnuts over the top. Place in the hot oven for about 20–30 minutes until golden on top and bubbling. Serve immediately.

     

    Vegan Winter Veg Bowl

    Liven up your veg with this delicious vegan recipe. You can get the full recipe over on MindfulnessETC.com

     

    Veggie Slow Cooked Onions with Nut Stuffing

    A veggie Christmas dinner? No problem! We love this twist on a regular nut roast. Plus, if you make sure to choose vegan bread, it is a perfect vegan main too!

    nut stuffed onions

    8 medium-sized onions, peeled

    1 tablespoon olive oil

    2 large garlic cloves, finely chopped

    2 teaspoons dried thyme

    2 tablespoons pumpkin seeds

    2 tablespoons chopped walnuts

    70 g/11⁄3 cups day-old spelt breadcrumbs

    70 g/21⁄2 oz. sun-dried tomatoes in oil, finely chopped, plus 2 teaspoons oil for brushing

    finely grated zest of 1 lemon

    sea salt and cracked black pepper

    chopped parsley, to serve

    Low 5–6 hours / High 4–5 hours

    Serves 6

     

    Trim the root end of each onion to make a flat base. Using a small sharp knife, slice the top off each onion then cut out a deep hollow, leaving a 1.5 cm/3 ⁄4  in. thick onion shell. Reserve half of the scooped-out onion (save the rest for another recipe) and finely chop.

    Heat the olive oil in a large frying pan/skillet, add the chopped onion and fry for 8 minutes until softened. Add the garlic, thyme, pumpkin seeds and chopped walnuts and cook for another 2 minutes. Stir in the breadcrumbs, sun-dried tomatoes and lemon zest until combined. Season the stuffing mixture with salt and pepper.

    Brush the outside of each onion with the oil from the sun-dried tomatoes. Generously fill each onion with the stuffing, pressing it down as you go and mounding the top.

    Arrange the stuffed onions in the slow cooker pot – they should fit snugly. Cover and cook on low for 5–6 hours, or high for 4–5 hours. The onions should be beautifully tender but still keep their shape. Serve sprinkled with parsley.

     

    Desserts

    And to finish, something sweet!

     

    Gluten Free Mince Pies

    From start to serve: 1 hour l Prep: 30 minutes l Bake 15–20 minutes

    1 batch Shortcrust Pastry at room temperature

    350 g/12 oz. gluten-free mincemeat

    2 tablespoons brandy (optional)

    1 beaten egg, to glaze

    icing/confectioners’ sugar, to dust

    a 10-cm/4-inch round cookie cutter

    a star or round 7.5-cm/ 3-inch cookie cutter

    a 12-hole muffin pan, greased

    MAKES 12

     

    Preheat the oven to 190°C (375°F) Gas 5.

    Lightly knead the room-temperature pastry on a clean, cool work surface and then divide into two pieces, one that is roughly double the size of the other. Lay a large piece of clingfilm/plastic wrap onto the work surface and lightly dust with plain/all-purpose gluten-free flour. Place the larger pastry ball in the middle and gently press it into a disc shape with your hands.

    Lay a second piece of clingfilm/plastic wrap over the top and, with a rolling pin, roll out the pastry quite thinly.

    Remove the top layer of clingfilm/plastic wrap. Stamp out discs using the cookie cutter, gently lifting and press each disc into a hole of the prepared pan, easing it into the corners. Re-roll the trimmings until all the pastry is used up and all of the pan is lined. If there are any cracks in the pastry, use the trimmings to patch them back together – as ever, don’t panic!

    In a bowl mix together the mincemeat and brandy (if using), then spoon a heaped teaspoon of the mixture into each pastry case.

    Repeat the rolling-out process for the remaining piece of pastry and then use a star or smaller cutter to cut out festive lids for the pies and place on top. Brush the tops with the beaten egg and bake in the preheated oven for 15–20 minutes until golden brown.

    Put the pan onto a wire rack and allow the mince pies to cool before serving. If you try to take them from the pan too soon the risk of the mince pies breaking is much higher. Once they are cooled, be delicate when removing these from the pan, and loosen the edges with a table or small palette knife if required.

    Dust with icing/confectioners’ sugar before serving. Store in an airtight container for up to 3 days.

    Note If you haven’t taken the pastry from the fridge in advance, give it a 15–20 second blast in the microwave before kneading.

     

    Shortcrust pastry

    Prep: 10 minutes l Chill: 2 hours

    460 g/3 cups plain/

    all-purpose gluten-free flour

    1 teaspoon xanthan gum

    1 teaspoon salt

    225 g/15 tablespoons unsalted butter, cubed

    1 egg

     

    Using either the basic or chocolate quantities of ingredients, put the dry ingredients and cubed butter into a food processor and pulse until they reach a fine crumb consistency.

    Pour in the egg and 1–2 teaspoons of water and mix until completely combined. The mixture will start to come together.

    Use your hands, being sure to avoid the blade, to bring together the dough, then lightly knead on a lightly floured worksurface.

    Put the pastry ball onto a piece of clingfilm/plastic wrap, press into a disc shape and chill in the fridge for at least 2 hours, until firm.

    Notes: To make the pastry by hand, put the dry ingredients into a large bowl and mix. Add the butter and rub in using your fingertips to fine crumbs. Make a well in the centre and add the egg and water and then mix well with a table knife, until the mixture starts to clump together. Bring together and knead, wrap and chill as above.

    When rolling out, don’t use too much flour, as this will dry it out – I advise instead rolling between two sheets of clingfilm/plastic wrap to prevent it sticking without the need for excess flouring.

     

    Vegan Chocolate Ganche Tart

    1⁄2 quantity Sweet Pie Dough

    For the ganache

    620 g/1 lb. 6 oz. plain, soft tofu

    390 g/3 cups finely chopped vegan dark/bittersweet chocolate (70% cocoa)

    grated zest of 21⁄2 lemons

    brown rice syrup or other sweetener, to taste

    non-dairy milk or cream, if needed

    For the mousse

    450 ml/2 cups chocolate soy or oat milk

    160 g/11⁄4 cups finely chopped vegan dark/bittersweet chocolate (70% cocoa)

    85 g/1⁄3 cup brown rice syrup

    90 g/7 tablespoons cornflour/ cornstarch

    28-cm/11-in. springform cake pan or loose-based tart pan

    Serves 6–8

     

    Make and refrigerate the Sweet Pie Dough.

    For the ganache, blanch the tofu in boiling water for 2 minutes.

    Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water. Put the blanched tofu, melted chocolate and lemon zest in food processor.

    Blend until smooth. Taste and if it’s not sweet enough, blend in syrup to taste; if too thick, add a little milk or cream while blending.

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

    Take the dough out of the fridge. Place it between 2 sheets of parchment paper and use a rolling pin to roll the dough out to a circle about 31 cm/ 13 inches in diameter. Loosely roll the dough circle around the rolling pin and unroll it over the tart pan. Neatly line the pan with the dough and trim off any excess from the edges with a pastry wheel or your fingers. Patch up any holes with dough off-cuts. Prick the base all over with a fork and bake in the preheated oven for 8–10 minutes. Leave the oven on.

    Remove the pan from the oven and pour the ganache into the tart crust.

    Spread level with a spatula. Put back in the oven and bake for 15 minutes or until the edges turn lightly golden. Allow to cool completely in the pan.

    For the mousse, heat the chocolate milk in a saucepan, then add the chocolate and syrup and whisk until the chocolate has melted. Mix the cornflour/cornstarch into 5–6 tablespoons water. Slowly add this to the saucepan over low heat, whisking vigorously. Keep whisking and it will start to thicken once it reaches the right temperature. Allow to cool slightly.

    Spread the mousse over the cold ganache in the tart case with the spatula. Refrigerate but allow to come to room temperature for 20 minutes before serving. Cut into slices with a sharp knife dipped in hot water.

     

    Sweet pie dough

    400 g/3 cups unbleached plain/all-purpose flour

    150 g/1 cup fine cornmeal

    3 teaspoons baking powder

    1⁄2 teaspoon salt

    240 g/2 cups nonhydrogenated margarine, chilled

    130 g/1⁄2 cup brown rice or agave syrup

    grated zest of 1 lemon

    70–110 ml/1⁄3–1⁄2 cup ice-cold water

    40 x 28-cm/16 x 11-in. baking pan (for a thinner crust) or 23 x 30 cm/9 x 12-in. baking pan (for a thicker crust)

     

    Put the flour, cornmeal, salt and baking powder in a food processor and pulse to mix. Add the margarine and pulse 6–8 times until the mixture resembles coarse breadcrumbs.

    Add the syrup and lemon zest and pulse again a couple of times.

    Add ice-cold water one tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready.

    If it doesn't, add a little more water and pulse again. Do not add too much water otherwise it will make the dough tough.

    Place the dough on a lightly floured work surface. Knead it just enough to form a ball but do not over-knead it. Shape it into a disc, wrap it in clingfilm/plastic wrap and refrigerate it for at least 1 hour, and up to 2 days. If you’re in a hurry you can chill the dough in the freezer for 15 minutes. If refrigerated, allow the dough to rest at room temperature for 5–10 minutes before rolling it out.

    Preheat the oven to 180°C (350°F) Gas 4 and continue with the relevant recipe.

     

    These recipes have been taken from (in order listed):

    Superfood Slow Cooker by Nicola Graimes

    My Vegan Travels by Jackie Kearney

    The New Nourishing by Leah Vanderveldt

    Superfood Slow Cooker by Nicola Graimes

    This is Gluten Free by Victoria Hall

    The Vegan Baker by Dunja Gulin

    All photography is © Ryland Peters & Small


    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with christmas, vegan, baking, savoury, vegetarian, Gluten-free, 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 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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