Friday, 26 February 2010

Baked Welsh Rarebit

 
A good way to celebrate St. David's Day (1st March). I once had Welsh rarebit as fancy as this in a restaurant in Italy of all places. I've yet to see it anywhere else where it wasn't just cheese on toast. Which is a shame as a little extra effort makes it amazing.

Ingredients:



  • 3 trees of broccoli or 2 cauliflowers, cut into small florrets

  • 1 swede, peeled and cut into 2cm chunks

  • 5 slices of bread, cut into quarters

  • 3 tbsp plain flour

  • 1 tsp mustard powder

  • 600ml milk

  • 300g cheddar cheese, grated


 

Method:



  1. Preheat the oven to 220 degrees.

  2. Steam the broccoli/cauliflower and swede for 15 minutes.

  3. Line an oven proof dish with the slices of bread.

  4. Mix the flour, milk and mustard powder together well in a measuring jug.

  5. Heat the flour and milk mix in a saucepan on a moderate heat.

  6. Stir it all the time until it has really started to thicken.

  7. Add the grated cheese and mix well.

  8. Remove the broccoli/cauliflower and swede and arrange it on top of the bread.

  9. When the cheese and flour/milk mix has melted, spread it over the top of the vegetables in the oven proof dish.

  10. Bake in the oven for 20 to 25 minutes.


 

Serves 6.

Wednesday, 24 February 2010

Aromatic Carrot and Potato

This is a North-African inspired dish which is nice and straight forward with a unique taste.
 

Ingredients:



  • 3 tbsp sunflower oil

  • 2 onions, finely chopped

  • 5 medium sized potatoes, washed and cubed into 2cm cubes

  • 5 medium sized carrots, washed and cut into 2cm pieces

  • 1 tsp cinnamon powder

  • 1 tsp ground ginger

  • 1 tsp turmeric

  • 450ml vegetable stock (or water with powdered stock)

  • 8 dried apricots, thinly sliced

  • 16 almonds, finely chopped


 

Method:



  1. Fry the onions in a large saucepan in the oil until they are soft.

  2. Add the potatoes, carrots, cinnamon, ginger, turmeric and stock.

  3. Stir well and simmer for 25 minutes.

  4. Add the apricots, stir well and simmer for a further 10 minutes.

  5. Add the almonds on the top and wait another 5 minutes for it to simmer.

  6. Serve on a bed of freshly made cous-cous.


 
Serves 2.

Friday, 19 February 2010

Leek and Onion Crumble

This is a savory crumble which has a flavor similar to french onion soup. A good winter warmer.
 

Ingredients:



  • 35g butter

  • 800g red onions, roughly chopped

  • 3 large leeks, washed and sliced into 2 cm pieces

  • 75g butter

  • 150g flour

  • 50g oats

  • 75g finely grated cheese (cheddar or similar)

  • 1 tsp mustard powder


 

Method:



  1. Preheat the oven to 160 degrees.

  2. Melt the butter in a large pan and add the leeks and red onions.

  3. Cook on a medium heat for twenty to 30 minutes. You want to get the onions to really start to caramelize/burn.

  4. While those are cooking remember to stir it every 5 minutes or so.

  5. Mix the butter and flour together in a bowl, using your fingers to rub them together until they look like fine breadcrumbs.

  6. Add the mustard powder, oats and cheese to the flour and butter and mix well.

  7. Add 75ml of water to the onion pan to pull the flavors off the side of the pan and stir well.

  8. Pour the onions and leeks (with liquid) into an ovenproof dish.

  9. Cover with the flour mixture and gently press it down.

  10. Bake in the oven for 40 minutes.


 
Serves 2 to 3.

Wednesday, 17 February 2010

Mince Pasta Mix

A simple no fuss dish which uses ingredients which all keep for weeks.
 

Ingredients:



  • 1 red onion, coarsely chopped

  • 1 tbsp oil

  • 150g dried soya mince

  • 1 vegetable stock cube

  • 300ml boiling water

  • 250g pasta, any shape

  • 100g grated cheese


 

Method:



  1. Put on a large pan of water to boil for the paste.

  2. Try the onion in a frying pan with the oil over a medium heat.

  3. Rehydrate the soya mince with the stock cube and the water and stir well.

  4. Once all the water has been absorbed add the mince and stir frequently while frying for 10 minutes.

  5. At the same time add the pasta to the boiling water and wait for it to be cooked.

  6. Drain the pasta and return it to the pan you cooked it in. Add the mince and onion mix and mix.

  7. Serve on a plate topped with the grated cheese.


 
Serves 2.

Friday, 12 February 2010

Lemon and Sugar Pancakes

 
As it's pancake day next Tuesday, I thought a pancake recipe was a good idea.

Ingredients:



  • 100g flour

  • 250ml milk

  • 1 egg

  • 25g butter

  • lemon juice

  • caster sugar


 

Method:



  1. Mix the flour and egg with half of the milk until you get a smooth paste.

  2. Add the rest of the milk and mix well.

  3. Heat a frying pan over a medium heat.

  4. Add a small amount of the butter to the pan and move it around so the pan is coated in melted butter.

  5. Ladle in a spoon of batter and tilt the pan to make sure it goes all around the pan.

  6. Leave to cook for a minute and then run a knife around the edge to make flipping it easier.

  7. Flip the pancake with a quick wrist action or by using a fish slice.

  8. Cook for another minute.

  9. Place on a plate and repeat these steps until all the batter is used up.

  10. To serve sprinkle sugar and lemon juice over the pancake and then roll up.


 

Makes 8 to 12 pancakes.

Wednesday, 10 February 2010

Beetroot and Feta with Cous-Cous

This dish is worth cooking for the combination of colors, let alone how nice it tastes. It also requires very little time or effort.
 

Ingredients:



  • 1 tbsp oil

  • 1 onion, finely chopped

  • 5 small or 2 medium beetroots, peeled and grated

  • 75g cous-cous

  • 250ml hot vegetable stock (or boiling water and stock powder)

  • 100g feta cheese, crumbled into pieces


 

Method:



  1. Fry the onion and grated beetroot in a frying pan with the oil over a medium heat. It should take between 5 and 10 minutes for the onion to soften.

  2. While that fries, mix the cous-cous with the hot stock and wait for it to soak it up. You can speed this up by putting it in the microwave for a minute.

  3. Fluff up the cous-cous with a fork once it's absorbed all the water.

  4. Put the cous-cous onto a plate, followed by the beetroot mixture and then top with the crumbled feta cheese.


 
Serves 1.

Friday, 5 February 2010

Miso Ramen

This is more of an Anglo-Asian interpretation of miso ramen, but it's still good hearty soup.
 

Ingredients:



  • 1 tbsp oil

  • 2 sticks of celery, sliced

  • 50g baby sweetcorn

  • 50g mange touts

  • 400ml vegetable stock (or hot water with stock powder)

  • 400ml hot water

  • 1/2 tsp chopped dried chillis

  • 2 blocks of fine egg noodles

  • 50g sliced mushrooms

  • 1 tbsp dark soy sauce

  • 1 tbsp brown rice miso

  • 2 hard boiled eggs, cut into quarters


 

Method:



  1. Fry the celery in a large saucepan with the oil until it starts to soften.

  2. Add the mange touts, sweetcorn, chillis, stock and water and bring to the boil.

  3. Once it's boiling add the egg noodles and the sliced mushrooms.

  4. Cook for 4 to 5 minutes.

  5. Remove from the heat and stir in the soy sauce and miso.

  6. Serve in a bowl and top with the quarters of boiled egg.


 
Serves 2.

Wednesday, 3 February 2010

Mixed Vegetable Curry

This is a generic mixed vegetable curry.
 

Ingredients:



  • 1 piece of broccoli, cut into small pieces

  • 3 potatoes, washed and cut into 2 cm pieces

  • 4 carrots, washed and cut into 2 cm lengths

  • 1 onion, finely chopped

  • 2 tbsp ghee or butter

  • 1 tsp ground cumin

  • 1 tsp Marmite (yes, Marmite!)

  • 1/2 tsp cayenne pepper

  • 1 tsp fenugreek powder

  • 1 tsp turmeric powder

  • 8 almonds, finely chopped


 

Method:



  1. Boil the broccoli, potatoes and carrots in water for 10 minutes.

  2. Fry up the onion in the ghee/butter with the cumin, marmite, cayenne pepper, fenugreek and turmeric.

  3. Once the onion has started to soften add about 250ml of water and the cooked broccoli, potatoes and carrots.

  4. Simmer for 20 minutes.

  5. Stir in the almonds.

  6. Serve with Basmati rice.