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Tag Archives: vegetarian
  • 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 January 25, 2018

    Crispy Mock Duck Pancakes recipe

    Congratulations to everyone who has given Veganuary 2018 a go! It’s been almost a month and we’re sure you’re missing some of our favourite dishes, but don’t give up yet! We’ve got a vegan take on a classic takeaway favourite for you to enjoy as a special treat for the last weekend in Veganuary.

    Everyone loves duck pancakes when you go out for a chinese meal and with a few little tricks, it’s super simple to make a vegan version of this dish. You can also use this ‘duck’ in a warm salad or as a stuffing with some vermicelli noodles in a spring roll. You can buy canned gluten mock duck from a Chinese supermarket, and sometimes they have a frozen version too. The key is to empty the contents of the can into a sieve/strainer and rinse well with warm water, using your hand to rub off any excess brine and squeeze out the water.

    mock duck pancakes

    280-g/10-oz. can gluten mock duck, well rinsed

    4 tablespoons hoisin sauce (see below or use readymade)

    6 spring onions/scallions, trimmed

    ½ cucumber

    10 Chinese-style pancakes, frozen

    2 tablespoons plum sauce (optional)

    To make the hoisin sauce

    4 tablespoons agave syrup

    2 tablespoons black bean paste

    1 tablespoon garlic paste or powder

    1 tablespoon Shaoxing rice wine

    3 tablespoons water

    2 tablespoons dark soy sauce

    ½ teaspoon Chinese five spice

    2 teaspoons toasted sesame oil

    ¼ teaspoon Sriracha (or use a pinch of chilli/chili powder)

    baking sheet, oiled steamer basket

    Serves 2–3

     

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

    To make the hoisin sauce, place all the ingredients into a small pan and bring to a simmer. Cook for about 4–5 minutes until the sauce is thickened and glossy. Cool and pour into sterilized jars, where it will keep for several months in the fridge.

    Ensure the mock duck is well rinsed, and then shred it into smaller pieces and strips using your hands. Add 2 tablespoons of the hoisin sauce and mix well with your hands.

    Layer the pieces onto the prepared baking sheet and bake in the preheated oven for 20–30 minutes, turning halfway through. Cook until the edges are crispy but not burnt.

    To prepare the vegetables, use a large, sharp chef’s knife to slice the spring onions/scallions in half, then slice each piece lengthways, trying to maintain the shape. Then slice each piece lengthways again, several times, to create spring onion/scallion strips.

    Slice the cucumber lengthways and, using a small spoon, scoop out the seeds. Slice each half across the middle, to create four pieces, then cut each piece into thin strips.

    Place the steamer basket over a small pan that allows it to sit atop the pan without falling to the bottom. Add about 5 cm/2 inches of water to the pan and bring it to the boil. Add all of the pancakes to the steamer and place it on the pan. Cook the pancakes for about 10–15 minutes until all the pancakes are softened and warm. If you don’t have a steamer, you can also place the pancakes, still wrapped, in the microwave for 20 seconds.

    To serve, add the remaining hoisin and the plum sauce (if using) into two little pots, alongside the shredded vegetables, steamed pancakes and crispy mock duck. To fill the pancake, spread either hoisin or plum sauce onto the pancake, add a couple of pinches of shredded vegetables and a spoonful of mock duck. Wrap, roll and eat immediately.

     

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


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

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

  • Posted on October 6, 2017

    Kale & Egg Homemade Veggie Pizza

    This month it's all about Friday nights on the sofa, in front of the fire and a good film. So, to make you evening even better, we're going to share some of our favourite comfort food recipes, perfect for a night in this weekend. This week, a delicious and a little bit different veggie pizza, with homemade dough and tomato sauce.

    Saturday Pizzas KaleEgg2

    a few stalks of kale

    2 tbsp olive oil

    2 balls of pizza dough (see below)

    160 ml (2⁄3 cup)

    tomato sauce (see below)

    250 g (2 cups) grated mozzarella

    2 eggs

    2–4 tbsp finely grated Parmesan

    zest of 1⁄2 lemon

    fine sea salt and freshly

    ground black pepper

    Makes 2 x 25 cm (10 in) pizzas

     

    Preheat the oven to 250°C/480°F/gas mark 9. Place a pizza stone or an upside-down baking tray in the oven to heat.

    Get the ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook.

    Cut the kale away from the tough ribs, then chop the leaves into bite-sized pieces. Place the kale in a bowl, drizzle with half of the oil and season with salt and pepper. Toss to combine using your hands and give it a quick massage, until the kale is coated with the oil. This adds flavour and also protects the kale from the heat of the oven so it doesn’t burn.

    Stretch the pizza dough by hand or roll it out. Sprinkle a pinch of salt evenly over the dough, then brush a little olive oil onto the rim with a pastry brush. Using a ladle or big spoon, pour the tomato sauce in the centre of the dough. Spread the sauce over the pizza in concentric circles with the back of the ladle or spoon, leaving a 2.5 cm (1 in) border clear around the edges.

    Place a big handful of the grated mozzarella in a mound in the middle of the dough. Spread it out evenly across the pizza, leaving the edges clear.

    Check there is no liquid on the peel or board or your pizza won’t slide off it. Shake the board gently to see if the pizza moves. If it doesn’t, lift up the pizza with a dough cutter or spatula and sprinkle a little flour on the board until it moves. Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for about 5 minutes.

    When the pizza has a few minutes left to go, take it out of the oven and scatter the kale evenly across the top, but leave some empty space in the middle. Crack the egg directly onto the pizza and slide it back into the oven. Or if you’re worried about the egg not holding its shape, you can put the pizza back into the oven after adding the kale, then crack the egg into a small cup, slide the oven rack out a little and pour the egg into the middle of the pizza, making sure you keep the rack level. Slide the rack back in and close the door. Cook the pizza for about 3 minutes more, until the kale has just started to wilt (curly kale needs to cook a little longer than Tuscan kale) and the egg white is cooked.

    Remove from the oven and transfer to a wire cooling rack, then sprinkle over the grated Parmesan and lemon zest. Allow to stand for 1 minute before slicing.

    Classic Pizza Dough

    200 ml cold water

    300 g ‘00’ flour or strong white flour, plus extra for dusting

    1⁄2 x 7 g sachet of fast action dried yeast

    1 tsp fine sea salt

    Makes enough for 2 x 25 cm (10 in) pizzas

    Pour the water into the bowl of a stand mixer fitted with a dough hook, then add the flour on top of the water and add the yeast and salt in separate piles. Mix for 10 minutes on a medium–low speed. For the first few minutes it will look shaggy and you might be worried that it won’t come together, but leave it be and by the end of the 10 minutes the dough should be smooth, springy and slightly sticky. Check the dough after a couple of minutes, though, to see how it’s coming along. If it’s really dry and isn’t coming together, add another tablespoon of water. If it looks really wet, add another tablespoon of flour. Alternatively, if you don’t have a mixer, you can knead the dough by hand (see pages 24–25).

    Sprinkle your work surface with a little flour and tip the dough out onto it. Knead it by hand a few times to bring it together into a smooth, round ball that holds its shape well and springs back when you poke it. If it doesn’t pass those tests, knead it for 1–2 minutes more.

    Using a dough cutter or a sharp knife, cut the dough in half. Pressing it firmly into the work surface, roll each piece into a smooth round, like a tennis ball. Put the dough balls on two side plates or a baking tray dusted with flour. Cover tightly with clingfilm or soak a clean tea towel in cold running water from the tap and wring it out really well, then cover the dough with the damp cloth. Place the covered plates or tray in the fridge for at least 6 hours, but ideally overnight or even up to 48 hours to let it have a long fermentation and a slow rise. The longer you let the dough sit in the fridge, the more flavour it will have.

    Take the dough out of the fridge 1 hour before you want to cook the pizzas, making sure you keep it covered with the clingfilm or damp cloth so it doesn’t dry out. When you’re ready to shape the dough, dust a pizza peel or a thin wooden chopping board generously with flour. You can either stretch the dough by hand or use a rolling pin. If you’re using a rolling pin, dust that with flour too.

    Take the rested dough ball off the plate or tray using a dough cutter or a bowl scraper, making sure the dough ball stays round at this point. Place the dough ball onto the floured peel or board and dust some flour on top of the dough too. Press down the middle of the dough with your fingers, but don’t press the edge of the dough ball, as that will be the crust later. It should already look like a little pizza. The dough is now ready to be stretched by hand or rolled out.

    Tomato Sauce

    1 tbsp olive oil

    1 onion, finely chopped

    1 celery stick, finely chopped

    1⁄2 carrot, finely chopped

    1 tsp fine sea salt

    freshly ground black pepper

    1 garlic clove, finely chopped

    2 x 400 g cans of good-quality whole plum tomatoes

    1 tsp sugar (optional)

    Makes 800 ml

    Heat the olive oil in a saucepan set over a medium–low heat. Add the onion, celery and carrot and season with the salt and some freshly ground black pepper to taste. Cover the pan and sweat the vegetables for 8–10 minutes, until soft but not coloured. Add the garlic and cook, uncovered, for just 1 minute, until fragrant. Add the tomatoes and simmer for 3 minutes on a low heat. Good-quality canned tomatoes don’t need to be cooked for very long, plus the longer you cook the sauce, the more water evaporates and the thicker it becomes, which isn’t the consistency that you want – pizza sauce should be thin but not watery.

    Whizz the sauce with a hand-held blender until smooth, or you could leave it a little chunkier if that’s what you prefer. Taste and check for seasoning – add a teaspoon of sugar if the tomatoes are too bitter or acidic. The sauce is now ready to be used right away, or it will keep in the fridge in an airtight container for up to a week or it can be frozen for up to six months (see the note above). This recipe makes enough sauce for five pizzas.

    For more delicious and different pizzas recipes, check out Saturday Pizzas from the Ballymaloe Cookery School.

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  • Posted on July 20, 2017

    Matcha tea smoothie bowl recipe

    This smoothie bowl is the perfect healthy way to start your day! Matcha is the finely ground powder of a particular variety of green tea grown uniquely in Japan. It is high in antioxidants and fibre, and adds an alluring sweet nutty flavour to smoothies – it is also a fabulous green colour!

    Matcha tea smoothie

    Matcha tea, banana and sesame smoothie bowl

    2 large bananas

    2 teaspoons matcha tea

    250 ml/generous1 cup coconut milk, plus extra to serve

    300 ml/1  1/3 cups sheep’s milk yogurt

    2 tablespoons tahini paste

    50 g/1 scant cup baby spinach leaves

    2 tablespoons honey

    Toppings

    20 g/1/4 cup sliced banana

    toasted sesame seeds

    red fruits, such as raspberries and pomegranate seeds

    Serves 2

     

    Peel and roughly chop 1  1/2 bananas and put in a blender with the matcha tea, coconut milk, yogurt, tahini paste, spinach leaves and honey. Blend until really smooth. Divide between two bowls.

    Thinly slice the remaining banana and arrange on top of the bowls with the sesame seeds and fruit. Drizzle over a little extra coconut milk and serve.

    Tip:  You can decorate your smoothie with any type of fruit although the red fruits are a particularly attractive contrast and add even more antioxidants.

     

    If you liked this breakfast recipe, why not try our 'build your bowl' quiz to find you perfect Bowl Food evening meal?

    Or check out Bowl Food for even more delicious and healthy recipes.

    Bowl Food

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  • Posted on June 29, 2017

    Veggie BBQ recipes

    So the votes have been cast in the battle of the veggie burgers and the winner is…the courgette/zucchini sliders! We love this choice! These lovely vibrant green sliders are super summery and a perfect addition to any BBQ.

    And since we’re feeling generous this week, we’ve thrown in a wonderful recipe for Elotes, a Mexican style corn on the cob that will go as a perfect side to these burgers. Your veggie BBQ game just got a whole lot better!

    courgette veggie burgers

    courgette/zucchini sliders with crispy kale, pesto & whipped feta

     

    2 courgettes/zucchini (about 500 g/1 lb. 2 oz.)

    grated zest and juice of 1 lemon

    1 tablespoon extra virgin olive oil

    salt and freshly ground black pepper

    8 small poppy seed rolls

    crispy kale

    100 g/3 ½ oz. kale, trimmed

    1 tablespoon olive oil

    2 teaspoons sesame seeds

    rocket/arugula pesto

    2 tablespoons pumpkin seeds

    60 g/2 ½ oz. rocket/arugula leaves

    1 garlic clove, chopped

    3 tablespoons extra virgin olive oil

    whipped feta

    100 g/3 ½ oz. feta cheese

    2 tablespoons crème fraîche/ sour cream

    makes 8

     

    Trim the courgettes/zucchini and cut lengthways into 3-mm/1⁄8-in. thick slices. Place the lemon zest and juice in a bowl, add the oil and some salt and pepper. Place the courgette/zucchini slices in a shallow dish, pour over the dressing and stir well to coat. Leave to marinate for 30 minutes.

    Preheat the oven to 150°C (300°F) Gas 3 and line a large baking sheet with baking parchment. Shred the kale into bite-sized pieces, discarding the thick stalks, and place in a bowl. Combine with the oil until the leaves are well coated. Scatter over the baking sheet and roast for 18–20 minutes until crisp. Season with salt and pepper and scatter with the sesame seeds.

    Make the pesto. Toast the pumpkin seeds in a small frying pan/skillet over a medium heat for 2–3 minutes until golden. Cool and put in a food processor with the rocket/arugula, garlic, oil and a little salt and pepper. Blend until smooth. Make the whipped feta. Place the ingredients in a blender and purée until really smooth.

    Heat a ridged stovetop grill pan until hot and cook the courgette/ zucchini slices for 2–3 minutes on each side until charred and tender. Cut the rolls in half and lightly toast the cut sides under the grill/broiler. Fill the rolls with the courgette/zucchini slices, whipped feta, pesto and some of the crispy kale. Serve at once with the remaining crispy kale on the side.

     

    elotes corn on the cob

    Elotes

    This Mexican street food pairs well with any kind of burger. Cotija is a hard, crumbly Mexican cheese, but parmesan or ricotta works just as well.

     

    vegetable oil, for brushing

    1 teaspoon chilli/chili powder

    ½ teaspoon cayenne pepper

    8 corn on the cob/ears of corn

    50 g/ ¼ cup mayonnaise or unsalted butter

    40 g/ ½ cup crumbled Cotija, Parmesan or ricotta salata cheese

    1 lime, cut into 8 wedges

    serves 8

     

    Build a medium-hot fire in a charcoal grill or preheat a grill/broiler to medium-high and brush the grill rack with oil.

    Combine the chilli/chili powder and cayenne pepper in a small bowl.

    Grill/broil the corn for about 10 minutes, turning occasionally with tongs, until cooked through and lightly charred. Remove from the grill and brush each ear with 1 ½ teaspoons of mayonnaise or butter. Sprinkle each with a tablespoon of cheese and a pinch of the chilli-cayenne mixture. Squeeze a lime wedge over each corn on the cob/ear of corn and serve.

    Alternatively, remove the corn kernels from the cob after taking them off the grill, and combine the corn with the mayonnaise or butter and the cheese. Top with the chilli-cayenne mixture and a dash of lime juice.

     

    For more burger and BBQ recipes, check out 101 Burgers and Sliders.

    101 Burgers and Sliders

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  • Posted on May 18, 2017

    Swiss chard, feta and egg pie for Veggie Week

    Why not take part in National Veggie Week this weekend and try this tempting feta and egg pie recipe. A perfect dish to serve for casual dinner party or to snuggle on the sofa and watch a film with. This pie is topped with swiss chard, but you could also add tomatoes, spinach or any other vegetables you fancy! It is veggie week after all!

    market vegetarian chard, feta and egg pie

    Swiss chard, feta & egg pie

    3 tablespoons olive oil

    2 garlic cloves, sliced

    1 red onion, sliced

    500 g/1 lb. Swiss chard, cut into 2-cm/3⁄4-inch pieces

    4 eggs

    200 g/7 oz. feta cheese, crumbled sea salt and freshly ground black pepper

    pastry:

    250 g/2 cups plain/all-purpose flour

    150 g/1 stick unsalted butter, cubed

    2 egg yolks

    2–3 tablespoons iced water

    Serves 6

     

    To make the pastry, put the flour and butter in the bowl of a food processor and put the bowl in the freezer for 10 minutes. Pulse the ingredients a few times until just combined. With the motor of the food processor running, add the egg yolks and just enough iced water so that the mixture is on the verge of coming together. Do not overbeat, as this will make the pastry tough.

    Remove the dough from the bowl and use lightly floured hands to quickly form it into a ball. Wrap in clingfilm/plastic wrap and let rest in the fridge for 30 minutes.

    Put 2 tablespoons of the oil in a frying pan/skillet set over high heat, add the onion and garlic and cook for 2 minutes, until it softens and just flavours the oil. Add the Swiss chard to the pan/ skillet and cook for about 5 minutes, stirring often, until it wilts and softens. Season well with salt and pepper, leave in the pan/ skillet and set aside to cool.

    Preheat the oven to 220ºC (425ºF) Gas 7. Roll the dough out on a sheet of lightly floured baking parchment to form a circle about 35 cm/14 inches in diameter, trimming away any uneven bits.

    Roll the edge over to form a 1-cm/1⁄2-inch border, then roll over again. Transfer the pastry circle to a baking sheet. Spoon the Swiss chard mixture over the pastry.

    Put the eggs in a bowl and prick the yolks with a fork. Pour the eggs over the Swiss chard so that they are evenly distributed, then scatter the feta over the top. Drizzle the remaining oil over the pie and cook in the preheated oven for about 20 minutes, until the pastry is golden and the top of the pie is just starting to turn brown.

    Let cool for 10 minutes before cutting into slices to serve.

     

    This recipe is from Market Vegetarian by Ross Dobson.

    Market vegetarian by Ross Dobson

    Photography by Richard Jung ©Ryland Peters & Small

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