Category: Vegetarian

Oct 19

Christine’s potato salad

INGREDIENTS

1kg bag baby potatoes

2-3 tbsp mayonnaise

2 tbsp salad cream

Bunch of spring onions

Chives

 

METHOD

Boil potatoes whole until cooked

Cut potatoes to required size (half/quarter) and place in serving bowl

Prepare and chop spring onions (white part) into small pieces and add to potatoes

Chop chives and add to potatoes keeping aside a few for garnishing

Add mayo and salad cream whilst potatoes are still warm and mix well

Sprinkle remaining chives on top

0
comments

Aug 16

Whipped butter

SERVES: 10-12

INGREDIENTS

DIRECTIONS

  • Beat milk and butter together until light and fluffy.
  • This expands the volume by a third and makes it easier to spread.

 

https://www.food.com/recipe/homemade-whipped-butter-225178#activity-feed

0
comments

Aug 16

iHOP pancakes

SERVES: 8

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg beaten
  • 1 1/4 cups buttermilk
  • 2 Tablespoons butter melted
  • 3 Tablespoons sugar

Instructions

  • In a large bowl, sift together flour, baking powder, baking soda and salt.
  • In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
  • Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter. Drop 1/4 cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter.
  • Serve with butter and warm syrup. Enjoy!

 

https://life-in-the-lofthouse.com/ihop-pancakes-copycat/

0
comments

Aug 16

Chickpea curry

SERVES: 4

Ingredients

For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • thumb-sized piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g spinach

To serve

  • cooked rice and/or dahl

 

Method

  • STEP 1

    To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

  • STEP 2

    In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

  • STEP 3

    Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

  • STEP 4

    Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

  • STEP 5

    Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

  • STEP 6

    Garnish with extra coriander and serve with rice or dhal (or both).

     

https://www.bbcgoodfood.com/recipes/kadala-curry

0
comments

Aug 16

Picnic pie

SERVES: 10-12

Ingredients

  • 3 cloves of garlic
  • 3 sprigs of fresh rosemary
  • 2 large red onions
  • 2 aubergines
  • 2 courgettes
  • 1 medium butternut squash
  • olive oil
  • 3 large red peppers
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon golden caster sugar
  • 600 g baby spinach
  • 200 g ricotta cheese
  • 2 lemons
  • 60 g Parmesan cheese
  • unsalted butter , for greasing
  • plain flour , for dusting
  • 640 g shortcrust pastry
  • 1 bunch of fresh basil
  • 100 g soft goat’s cheese
  • 1 large free-range egg

 

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and finely slice the garlic, pick and finely chop the rosemary leaves, discarding the stalks. Peel and slice the onions, and slice the aubergines and courgettes lengthways, roughly 5mm thick.
  3. Peel and cut the squash into 5mm slices, then place on an oven tray, season and drizzle over 3 tablespoons of oil. Roast on the top shelf of the oven for 35 minutes, or until soft, adding the garlic and rosemary after 20 minutes.
  4. Put the whole peppers on a second tray and place on the lower shelf of the oven for 35 minutes, or until blackened. Tip them into a bowl, cover with clingfilm and set aside for 10 minutes.
  5. Peel and discard the skins of the peppers, deseed, then slice the flesh into large pieces. Season, then place in a colander to drain.
  6. Heat 2 tablespoons of oil in a large pan over a medium heat and sweat the onions for 10 to 12 minutes, or until just caramelised. Stir in the balsamic and sugar and cook for another 5 minutes.
  7. Place a griddle pan over a medium-high heat. Brush the aubergine and courgette slices with oil and place on the hot griddle for 5 minutes, until soft and lightly charred (do this in batches). Turn and season them halfway through, then transfer to a plate. Set aside.
  8. Fill and boil the kettle. Put the spinach in a colander and pour over the boiling water to wilt it. Let it cool, then squeeze it dry, chop it up and pop it into a bowl.
  9. Add the ricotta to the spinach, then finely grate in the lemon zest and half the Parmesan. Season, stir to combine and set aside.
  10. Reduce the oven temperature to 180ºC/350°F/gas 4 and grease and flour a 23cm spring-form cake tin.
  11. On a floured surface, roll out 420g of the pastry, so it fits the base and sides of the tin. Carefully press the pastry into the tin, leaving a little overhang, and trim off any excess.
  12. Pick the basil leaves. Sprinkle half the basil and half of the remaining Parmesan over the pastry base, then layer up the veg. Begin with the courgettes and aubergines followed by a layer of the peppers, then the spinach. Spoon over the squash and onions, dot over pieces of the goat’s cheese, then scatter on the rest of the basil and Parmesan.
  13. Beat and brush the egg around the edge of the pie. Roll out the rest of the pastry, place it on top and crimp the edges with your fingers to seal. Poke a hole in the pastry top and brush with the beaten egg.
  14. Bake the pie in the oven for 45 minutes, or until golden, covering the top with kitchen foil for the last 10 minutes if it looks too dark.
  15. Leave the pie to cool in the tin on a wire rack for 10 minutes, then take it out of the tin to cool completely. Serve hot or cold.

 

https://www.jamieoliver.com/recipes/vegetables-recipes/picnic-pie/

0
comments

Aug 15

Apple Cinnamon Honey Cake

SERVES: 12

 

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/3 cups granulated sugar divided use
  • 2 large eggs lightly beaten
  • 8 tablespoons of unsalted butter 1 stick, melted
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Juice of 1/2 lemon
  • 3 to 4 tart apples such as granny smith
  • 1 tablespoon of honey
  • cooking spray
  • whipped cream or ice cream for serving if desired

INSTRUCTIONS

    • Preheat the oven to 375 degrees F. Coat an 8-inch square pan with cooking spray and line the bottom of the pan with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, 1 cup sugar and salt. Stir in the eggs, butter and vanilla. Spread the batter evenly into the prepared pan.
    • Squeeze lemon juice into a medium bowl. Peel, core, and thinly slice the apples into the bowl. Add the cinnamon and sugar and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes. Brush the top of the cake with the honey. Cut into squares and serve with whipped cream or ice cream if desired.

 

https://www.dinneratthezoo.com/apple-cinnamon-honey-cake/

0
comments

Aug 15

Caramel Apple Cake

SERVES: 8

INGREDIENTS
FOR POUND CAKE
Cooking spray
450 g butter, softened
200 g caster sugar
large eggs
2 tsp. vanilla extract
250 g plain flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. ground nutmeg
medium apples, such as Granny Smith, peeled and chopped
FOR THE GLAZE
100 g cream cheese, softened
30 g icing sugar
2 tbsp. whole milk
2 tbsp. caramel
Pinch salt
FOR TOPPING
60 g caramel sauce
30 g chopped toasted pecans
DIRECTIONS
  1. Preheat oven to 180°C. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla.
  2. In a separate large bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Add dry ingredients to wet ingredients and stir until just combined, then fold in apples. Pour batter into prepared loaf pan and smooth top.
  3. Bake until a toothpick inserted into the middle comes out clean, 1 hour 15 minutes. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
  4. Meanwhile, make glaze: In a medium bowl using a hand mixer or whisk, beat together cream cheese, icing sugar, milk, caramel, and salt until smooth. Pour over cooled cake, then drizzle with more caramel and garnish with a sprinkle of pecans.

 

https://www.delish.com/uk/cooking/recipes/a28924258/caramel-apple-pound-cake-recipe/

0
comments

Aug 15

Apple Crumble Loaf Cake

SERVES: 10

 

INGREDIENTS
FOR POUND CAKE
Cooking spray
2 apples, peeled, cored and diced
Juice of 1/2 lemon
55 g packed brown sugar, plus 2 tbsp
1 1/2 tsp. cinnamon
200 g plain flour
1 tsp. baking powder
1 tsp. salt
220 butter, softened
150 g caster sugar
large eggs
1 tsp. vanilla extract
FOR TOPPING
30 g plain flour
3 tbsp. packed brown sugar
30 g chopped pecans
25 g rolled oats
Pinch of salt
3 tbsp. melted butter
FOR GLAZE
100 g icing sugar
1 1/2 tbsp. double cream
1 tsp. vanilla extract
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan). Line a loaf pan with parchment and grease with cooking spray. In a medium bowl, toss apples with lemon juice, 2 tablespoons brown sugar, and ½ tsp cinnamon. In another medium bowl, whisk together flour, baking powder, salt, and remaining 1 teaspoon cinnamon.
  2. In a large bowl using a hand mixer, beat butter, caster sugar, and remaining brown sugar together. Add eggs, one at a time, until incorporated, then add vanilla. Add dry ingredients and mix until just combined, then fold in apples.
  3. To make topping, in a medium bowl, combine flour, sugar, pecans, oats, and a pinch of salt. Add melted butter and mix until mixture resembles wet sand.
  4. Pour batter into prepared loaf pan and top with oat mixture. Bake until a toothpick inserted in middle comes out clean and topping is golden, about 1 hour. Let cool completely.
  5. Make glaze: In a medium bowl combine icing sugar,  double cream, and vanilla. Thin with more double cream until desired consistency is reached.
  6. Drizzle glaze over cake before serving.
https://www.delish.com/uk/cooking/recipes/a32312341/apple-crisp-pound-cake-recipe/

0
comments

Aug 15

Apple Cinnamon Bread

SERVES: 8

INGREDIENTS
FOR APPLE MIXTURE
2 Granny Smith apples, peeled and chopped
Juice of 1/2 lemon
75 g packed brown sugar
1 tsp. ground cinnamon
FOR BREAD
110 g butter, softened
135 g granulated sugar
large eggs
1 tsp. vanilla extract
165 g plain flour
1 tsp. baking powder
120 ml orange juice
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and line a 23 x 12cm (9×5″) loaf pan with parchment paper. In a large bowl, stir together chopped apples, lemon juice, brown sugar, and cinnamon.
  2. In another large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat until smooth. Add flour, baking powder, and orange juice and mix until just combined.
  3. Add half batter to prepared loaf pan, then press in half the apple mixture. Top with remaining batter, then press remaining apples on top. Bake until loaf is golden and a toothpick inserted into the centre of the cake comes out clean, about 1 hour 5 minutes. Let cool completely.

https://www.delish.com/uk/cooking/recipes/a32681680/apple-cinnamon-bread-recipe/

0
comments

Aug 15

German Apple Cake

SERVES: 10

 

INGREDIENTS
Cooking spray, for pan
2 large apples
Juice of 1/2 lemon
115 g butter, softened
135 g caster sugar
large eggs
3 tbsp. sour cream
2 tsp. pure vanilla extract
195 g plain flour (sifted with 2 tbsp cornflour)
2 tsp. baking powder
1/2 tsp. salt
Icing sugar, for serving
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and grease a 23cm springform pan with cooking spray.
  2. Peel and quarter apples, then squeeze lemon juice over them to prevent browning. Cut core out of each quarter, then place core side down on cutting board. Place one chopstick on either side of apple quarter, then cut thin slices, being careful not to cut all the way through. Repeat until all apple quarters are sliced.
  3. In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, until fully combined, then beat in sour cream and vanilla.
  4. In a medium bowl, whisk to combine flour, baking powder, and salt. Add dry ingredients to wet ingredients and fold in with a spatula until just combined.
  5. Transfer batter to prepared springform and smooth top. Add apples sliced side up in desired pattern. Bake until a toothpick inserted into the centre of the cake comes out clean, about 1 hour.
  6. Transfer cake to cooking rack and remove springform ring. Let cool to room temperature before dusting with icing sugar.
https://www.delish.com/uk/cooking/recipes/a35706855/german-apple-cake-recipe/

0
comments