Category Archives: How to make

What to do with left over pancake batter

This is my creative take on using up spelt pancake batter mixture from “pancake day” or Shrove Tuesday as it’s more traditionally known.

Oven baked Vegetable flan

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Ingredients

(For the batter)
100g spelt flour
150 ml almond milk
1 egg, separated (whisk the egg white until fluffy)
1 tbsp curry powder
1 tbsp sesame oil

(For the mixed vegetables)
1 head broccoli, finely chopped
2 tbsp olive oil
65g chickpeas
2 tbsp omega seed mix
50g tofu
100g spring greens with bean sprouts
5 spring onions,  finely chopped
1 tbsp each cumin, coriander and fennel seeds
1 garlic clove, finely chopped
A small bunch of mint leaves, finely chopped.
Salt and pepper, to taste

Directions

1. Preheat the oven to 170 C. Mix the batter ingredients together and set aside in an oven dish.
2. For the vegetables, heat the oil in a medium pan over a high heat and fry the broccoli for 5 minutes, turning consistently.
3. Next, add the rest of the vegetables, tofu, garlic and seeds and cook for a further 2 minutes.
4. Combine the vegetables with the batter in the oven dish and bake
for 20 minutes.
5. Serve with a sprinkling of chopped mint leaves.

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How to make your own Vietnamese spring rolls

As an extension of my blog post about living in Plum Village, a Vietnamese Zen monastery in France, I thought it would be worthwhile attempting to cook my own home made spring rolls.

Turns out to be relatively easy – not at all what I expected.

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Vietnamese spring rolls differ from both Chinese and Indian versions – in that they’re not made using flaky pastry, nor are they deep fried or crispy, but are instead made with rice paper and are usually steamed.

For this reason they tend to be fresher, more delicate and lighter overall.

It’s not unusual to pack the rolls with crunchy shredded vegetables, meat, seafood, aromatic herbs and sweet black bean sauce (or soy sauce) – along with some spongy rice noodles for an added carbohydrate hit.

Another inspired addition to these rolls are roasted seaweed sheets – which are packed with protein and add a subtle texture to the overall dish. These sheets are layered over the rice paper before heaping the meat or vegetables on top.

You can buy both from Chinese supermarkets.

The recipe below is for vegetarian Vietnamese spring rolls. Bon Appetite!

Ingredients

  • 2 – 4 12 x 20cm round rice paper wrappers
  • 2 – 4 Roasted seaweed sheets
  • 2 –3 baby gem lettuce, sliced thinly
  • 2 tbsp olive oil
  • 1 large carrot, grated
  • 5 spring onions
  • 1 tsp each coriander and cumin seeds
  • a small handful of mushrooms
  • 100g bean sprouts
  • 2 cloves garlic, thinly sliced
  • 4 – 5 spring onions, thinly sliced
  • a small handful of coriander, finely chopped
  • some pickled ginger
  • Salt and pepper, to taste
  • Soy sauce, for dipping (optional)

Directions

For the rolls

  • When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 seconds – then drain on a plate.wp-1454659865393.jpg
  • Place a roasted seaweed sheet on top of the rice paper whilst it dries.

For the vegetables

  • In a pan, over a medium heat, add some olive oil and cook the mushrooms for 5 minutes.wp-1454659874578.jpg
  • Add the garlic, coriander seeds and cumin seeds and cook for a further 1 minute.
  • Throw in the carrots, bean sprouts, spring onions and baby gem lettuce and cook for 1 minute.
  • Sprinkle over the coriander herb.
  • Remove the pan from the heat.wp-1454659716888.jpg
  • Place some lettuce on top of the seaweed / rice paper sheet, followed by the vegetables and some pickled ginger. Don’t overfill or they will be hard to roll.
  • Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.wp-1454659709841.jpg
  • When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
  • Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal and serve with a soy sauce dip.

Cauliflower cous cous

It’s funny how some foods are being repurposed nowadays to appear to be something they’re clearly not. The latest such innovation to catch my eye is this “copycat” cous cous recipe.

Cauliflower cous cous

Cauliflower cous cous

Cauliflower cous cous processor

Pulsed

OK – so it’s not actually cous-cous, which is traditionally made from steamed and dried durum wheat (and it’s not comfort food), but it is very tasty fried with a little butter or olive oil and garlic. It’s also a versatile lunch box option and the texture is almost spot on when comparing it to the real grain.

For me, cauliflower is a mainstay in our household. I love roasting it in oil and salt, which really brings out the flavour, but it’s interesting to try something different; I just never thought it would involve using a cheese grater or food processor (see right).

In the recipe below I’ve paired the cous cous with rice, quinoa and herbs into a sort of pilau.

Nuts, seeds (sesame, pumpkin, linseeds) are entirely optional, as is serving alongside a meat-based main like chicken, lamb or pork.

I hope you enjoy.

Ingredients

Serves 3 – 4

  • 1 head cauliflower, any size
  • 1tbsp olive oil or butter
  • 100g brown basmati rice
  • 100g quinoa
  • 500ml chicken or vegetable stock
  • 75g flat leaf parsley or coriander

Directions

  • Add the rice, quinoa and stock to a medium pan and bring to the boil. Reduce to a slight simmer and then cover with a lid and cook for 12-15 mins or until both are soft.
  • Meanwhile, cut the head of the raw cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large Cauliflower cous cous blitzedflorets with your Cauliflower cous cous processed
    hands. If the core is tender, you can chip it into pieces and add it with the florets.
  • Transfer the cauliflower to a food processor and pulse the cauliflower until completely broken down. It’s best to do this in 1-2 second bursts until it appears “grainy” (Alternatively, grate the florets on the large holes of a box grater.)
  • Transfer the cauliflower couscous to another container and re-process any large pieces.
  • Cauliflower couscous can be used raw, which retains the texture,or it can be cooked: Cooking makes the cauliflower more tender and rice-like.
  • Warm a tablespoon of olive oil or butter in a large wide-based pan over medium heat. Stir for around 3 – 4 minutes then combine in a serving dish with the cooked rice and quinoa.

 

 

 

How to make homemade (baked) falafel

Falafels are a handy “store cupboard” meal for an easy weekday lunch or dinner. You can make a large batch and demolish them whenever takes your fancy – which, for me, would be for every meal.

Falafel Salad

The falafel patties will keep for several days in the fridge. Having said that, they do start to crumble and dry out the longer you leave them. If this happens just drizzle some extra oil over the patties before baking.

The recipe below is for a colourful salad – but you can easily turn the patties into mini burgers and stuff them into pitta bread with sliced tomato, rocket and fried red onion. Just a suggestion.

Serves 4

Ingredients

For the falafelHomemade Falafel

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 x 400g can chickpeas
  • 1 x 400g can mixed beans (kidney, borlotti and black eyed beans)
  • 2 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 tsp mixed herbs
  • 1 lemon, zest grated
  • 2 tbsp chopped coriander (herb)
  • Salt and pepper,
  • 1 tbsp chickpea flour OR 1 egg (for binding the ingredients together)

For the salad

  • 2 tbsp red cabbage mayonnaise
  • 1/2 red onion, sliced
  • 2 x red and yellow pepper, sliced
  • a handful of rocket
  • 1 tomato, sliced thinkly
  • 1/2 small cucumber, chopped
  • 1 tspb jalepeno peppers

Directions

  • Heat a tablespoon of oil in a small pan. Fry the onion over a medium heat for 3-4 minutes until softened. Add the garlic and fry for a further two minutes and remove from the heat.
  • Drain and rinse the chickpeas and mixed beans and transfer to a mixing bowl. Add the sautéed onion and garlic and crush together with a potato masher until the mixture is broken down.
  • Add the cumin, mixed herbs and lemon zest and mix well. Taste and season with salt and pepper. Add the flour / egg and mix together.
  • Preheat the oven to 200C. Divide the mixture into 16 walnut-sized balls and place on a non-stick baking tray.
  • Rest in the fridge for 20-30 minutes.
  • Remove the falafel from the fridge, drizzle with the remaining oil and bake for 25 minutes, or until crisp and golden-brown. Turn occasionally to ensure even cooking.
  • For the salad, arrange the ingredients on a plate with sliced (cooked) falafel placed on top.

Summer canapes

A few months ago I published a blog on “entertaining a crowd” which focused on a variety of dips for canapes / appetisers. I’ve decided to revisit this subject – this time focusing on something a bit different.

What comes to mind when you think of “Canape” ?

For me, it brings to mind large prissy platters at fancy parties that quite simply overdo things – like thinly sliced carpaccio of beef with quail’s eggs or weird shot glasses filled with foam – who has the time for that?

Well, I like to keep things simple.

The Recipes

These recipes are great for appetisers, breakfast, brunch, lunch or just as a snack or appetizer. All you need is any type of crisp bread, flat bread (e.g. pitta), oatcake, sliced baguette, crackers or you could use a pizza base, sliced into bite-sized portions, toasted, fried or grilled until crispy and topped with the ingredients.

Once assembled all that’s required is a quick drizzle of extra-virgin olive oil.

Flaked salmon crisp breads

I’ve used Peter’s Yard rye flour crisp breads for this recipe. Utterly delicious.

Salmon

Serves 4

Ingredients:

  • 200g hot smoked salmon, flaked
  • 4 – 6 Peter’s Yard crisp breads
  • 1/2 lemon, zest and juice
  • extra-virgin olive oil, for drizzling
  • salt and pepper, to taste

Directions:

  • Arrange the crisp breads into “half moon” shapes and top with the salmon.
  • Drizzle over the lemon juice/zest, olive oil.
  • Serve on a plate in the sunshine!

“Tricolour crisp breads” of tomato, basil and mozzarella

You can grill these crisp breads for a couple of minutes to warm and soften tomatoes and mozzarella.

Tri colour crisp breads

Serves 4

Ingredients:

  • 6-8 cherry tomatoes, halved
  • 100g mozzarella cheese, sliced into small chunks
  • a handful of fresh basil, torn
  • 4 – 6 crisp breads
  • extra-virgin olive oil, for drizzling
  • salt and pepper, to taste

Directions:

  • Brush the tops of each crisp bread with olive oil.
  • In a medium bowl, toss tomatoes, olive oil and mozzarella cheese, salt and pepper together until combined.
  • Drizzle each crisp bread with a little olive oil. Sprinkle with chopped basil. Serve.

(For grilling)

  • Heat the grill to a medium-high heat and grill the crisp breads, on a heat-proof tray, for 2-3 minutes . Serve.

Crackers and Camembert

An old classic. Slightly less colourful than the previous recipes but just as appealing.

Crackers and Camembert

Serves 4

Ingredients

  • 1 round of Camembert (you can also use Brie), sliced into chunks
  • 6-8 crackers
  • Butter, for spreading

Directions

  • Spread each cracker with butter and top with cheese.

How to make… Tarka Dal

Over the last few weeks I’ve had an incredible craving for lentils. Creamy red, yellow or green lentil recipes always remind me of the hearty broths I used to have growing up: mixtures with the consistency of porridge – largely due to the amount of pearl barley and vegetables – and a great all round flavour.

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Combining this craving with my love of India (and Indian food) can result in only one outcome: creating the perfect Tarka Dal recipe.

How to make Tarka dal

Ingredients (from left) – ginger, garlic, coriander leaves; (tea spoons) – chili flakes, coriander seeds, cumin seeds, turmeric and yellow split peas.

The recipe below is simple and can be done in two stages: the lentils are cooked in turmeric-infused water and left to rest while preparing the seasoned spice mixture or “tarka” as it is known in Indian and Pakistani cuisine.

Ingredients

  • 250g yellow dried split peas
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp chilli flakes
  • 2cm/¾in piece fresh ginger, peeled and cut into thin strips
  • 3 garlic cloves, peeled and left whole
  • ¾ tsp ground turmeric
  • salt and freshly ground black pepper
  • chopped fresh coriander leaves
  • 1 Scottish oatcake (optional)

Directions

  • Bring the lentils to the boil in a pan with enough cold water to cover them two inches over the top. Stir in the turmeric and leave to simmer for 40 minutes (whilst skimming off the scum that rises to the surface every so often) until the water has been absorbed.
  • In a small frying pan, dry-fry the cumin and coriander seeds over a medium heat.
  • Remove the seeds from the pan and grind into a powder.
  • Heat the vegetable oil in the same frying pan over a medium heat and gently fry the chopped garlic, with the chili flakes and the ginger.
  • Fry for 1 minute.
  • Once the garlic is golden, mix in the ground cumin and coriander. Add some water as necessary to loosen the mixture.
  • Give the lentils a stir.
  • Add more water as necessary before finally mixing in your aromatic fried ‘Tarka’ mixture.
  • Season to taste, then serve topped with coriander and an oatcake on the side.

Homemade cashew, cocoa and date energy bars

Homemade cashew nut, cocoa and date 'Nakd' bars - servings

All natural ingredients, wheat free, dairy free and no added sugars

I love making homemade cereal bars, nutty granola bars, flapjacks and various slices for times when my energy levels are teetering on the edge.

For me, these are perfect; they’re cheap and you can make a decent batch in around 10 minutes – no serious elbow grease required. Secondly, they’re all completely natural and nutritious. This is good to know following recent news that some so-called ‘healthy’ cereal bars contain 40% sugar.

Always bake your own if you ask me!

Ingredients

Makes 8 – 10 individual servings

    • 150g cashew nuts, dry roasted*
    • 200g pitted dates
    • 1 tbsp cocoa powder
    • 1 tsp ground cinnamon
    • 3/4 tsp ground ginger
    • 2 tsps vanilla extract
    • 2 tbsp boiling water
    • a pinch of salt

*On roasting: aim to roast the nuts for around 15 minutes at 150C

Directions

    • Combine the nuts and dates in a food processor and pulse until a grainy mixture is formed Homemade cashew nut, cocoa and date 'Nakd' bars - food processor roughHomemade cashew nut, cocoa and date 'Nakd' bars - food processor pulsed 
    • Tip in the powdered spices, cocoa, salt and vanilla extract; pulse again
      Homemade cashew nut, cocoa and date 'Nakd' bars - food processor spices
    • The mixture may appear too ‘grainy’ i.e. dry – if so, add the 2 tbsp of boiling water to make a sticky mixture.
    • Once the desired consistency is reached tip the mixture out into a flat dish or Tupperware box lined with cling film or baking parchment. Press down and chill in the fridge for 30 minutes. Homemade cashew nut, cocoa and date 'Nakd' bars - sticky mixtureHomemade cashew nut, cocoa and date 'Nakd' bars - place in fridge
    • Remove from fridge, slice into small servings and dig in!
    • See also: Peanut butter and date flapjacks