This was a Christmas present from my parents. All the 'children' (all above 20) got one. Mine is yellow, my sister's is blue and my brother's is green. I am pretty sure they do get annoying if what you want is a relaxing bath... but they are fun!
Friday, January 23, 2009
Tuesday, January 20, 2009
Sweetcorn and spinach soup
Serves 4
350 g canned sweetcorn
1 TBSP butter
1 onion, finely chopped
1 leek, thinly sliced
1 carrot finely chopped
1 large potato, diced
1 litre water
125 ml milk
125 ml double cream
salt & pepper
pinch of nutmeg
200g spinach leaves, chopped
1. Heat the butter in a non-stick saucepan and fry the onion and leek. Cover and cook for 3-4 min. Add the carrot, potato and water and bring to the boil. Add the sweetcorn and simmer for 20 minutes, until the carrots and potatoes are well cooked.
2. Blend half of the soup then return to the saucepan. Add the milk and cream and mix well, adding a little more milk to adjust the thickness of the soup. Season to taste with salt, pepper and nutmeg. Simmer over low heat. Do not boil.
3. Add the spinach and cook for 4-5 minutes, stirring frequently.
Serve hot into warm bowl with wholemeal bread.
Vegetable toad-in-the-hole
First toad-in-the-hole for me and if you don't mind the name of the dish (why on earth does it have this unapetizing name???) it tastes really good.
Serves 4
Batter:
100g plain flour
2 eggs, beaten
200ml milk
2 TBSP wholegrain mustard
2 TBSP vegetable oil (NOT olive oil)
Filling:
25g butter
1 garlic clove, crushed
1 parsnip, cut into strips
3 carrots, cut into strips
1 small broccoli, cut into small florets
100g mangetouts
50g canned sweetcorn
2 tomatoes, deseeded and cut into chunks
1 TBSP wholegrain mustard
1 TBSP mixed herbs
1. To make the batter, sift the flour and a pinch of salt into a bowl. Beat in the eggs and milk. Stir in the muster and leave to stand.
2. Pour the oil into a shallow ovenproof dish and heat in a 200C preheated oven for 10 min. Do not leave the oven/room unsupervised as the oil may catch fire (as it almost happened to us).
3. To make the filling, boil the parsnip, carrot and broccoli for 10 min.
4. Melt the butter in a deep frying pan and fry the garlic for 1 min. Add the mangetouts, sweetcorn, mustard and herbs. Season well and add the parsnip, carrots and broccoli. Mix well.
5. Remove the heated dish from the oven and pour in the batter. Spoon the vegetables into the centre and return to the oven for 30 minutes until the bater has risen and set. Serve immediately.
Serves 4
Batter:
100g plain flour
2 eggs, beaten
200ml milk
2 TBSP wholegrain mustard
2 TBSP vegetable oil (NOT olive oil)
Filling:
25g butter
1 garlic clove, crushed
1 parsnip, cut into strips
3 carrots, cut into strips
1 small broccoli, cut into small florets
100g mangetouts
50g canned sweetcorn
2 tomatoes, deseeded and cut into chunks
1 TBSP wholegrain mustard
1 TBSP mixed herbs
1. To make the batter, sift the flour and a pinch of salt into a bowl. Beat in the eggs and milk. Stir in the muster and leave to stand.
2. Pour the oil into a shallow ovenproof dish and heat in a 200C preheated oven for 10 min. Do not leave the oven/room unsupervised as the oil may catch fire (as it almost happened to us).
3. To make the filling, boil the parsnip, carrot and broccoli for 10 min.
4. Melt the butter in a deep frying pan and fry the garlic for 1 min. Add the mangetouts, sweetcorn, mustard and herbs. Season well and add the parsnip, carrots and broccoli. Mix well.
5. Remove the heated dish from the oven and pour in the batter. Spoon the vegetables into the centre and return to the oven for 30 minutes until the bater has risen and set. Serve immediately.
Potato-topped lentil bake
A protein-packed dish!
Serves 4
Topping:
800g potatoes, diced
25g butter/margarine
1 TBSP milk
50g mixed nuts, chopped
1 TBSP thyme
Filling:
250g red lentils
60g butter/margarine
1 leek, sliced
1 celery stick, thinly sliced
1 garlic clove, crushed
1 medium broccoli, cut into florets
250g tofu, cubed
2 tsp tomato purée
salt & pepper
1. To make the topping, boil the potatoes for 15 min, drain well and mash with the butter and milk. Stir in the nuts and thyme. Set aside.
2. Cook the lentils for 20 minutes in boiling water, until tender. Drain and set aside.
3. Melt the butter in a frying pan. Add the leek, garlic celery and broccoli and fry for 5 min. Add the tofu cubes. Stir in the lentils and the tomato purée. Season to taste and place the mixture into a shallow oven-proof dish.
4. Spoon the mashed potato on top of the lentil/tofu mixture.
5. Cook in a 180C preheated oven for 30 minutes and serve hot.
Serves 4
Topping:
800g potatoes, diced
25g butter/margarine
1 TBSP milk
50g mixed nuts, chopped
1 TBSP thyme
Filling:
250g red lentils
60g butter/margarine
1 leek, sliced
1 celery stick, thinly sliced
1 garlic clove, crushed
1 medium broccoli, cut into florets
250g tofu, cubed
2 tsp tomato purée
salt & pepper
1. To make the topping, boil the potatoes for 15 min, drain well and mash with the butter and milk. Stir in the nuts and thyme. Set aside.
2. Cook the lentils for 20 minutes in boiling water, until tender. Drain and set aside.
3. Melt the butter in a frying pan. Add the leek, garlic celery and broccoli and fry for 5 min. Add the tofu cubes. Stir in the lentils and the tomato purée. Season to taste and place the mixture into a shallow oven-proof dish.
4. Spoon the mashed potato on top of the lentil/tofu mixture.
5. Cook in a 180C preheated oven for 30 minutes and serve hot.
Sunday, January 18, 2009
Menu week 2009-04
Winter stew
Cabbage and potato bake
(based on cabbage gratin)
Broccoli enchilladas
Curry with noodles,
based on vegetable curry
Cabbage and potato bake
(based on cabbage gratin)
Broccoli enchilladas
Curry with noodles,
based on vegetable curry
Only half a week as we had a guest and ate out quite often.
vegetable curry
This was a perfect side dish to the spicy and spinach wheels, yum yum... But it would be just as nice served with a plain basmati rice.
Serves 4:
1 small cauliflower, cut into small florets
1 small broccoli, cut into small florets
1 green pepper, diced
1 red pepper, diced
3 carrots, sliced
400g tomatoes, roughly chopped
4 TBSP double cream (or soya cream)
3 TBSP groundnut oil
1 TBSP cumin seeds
2 tsp ground coriander
2 tsp chilli powder
1 tsp yellow mustard seeds
1 tsp turmeric
1 TBSP chopped coriander, for sprinkling
1. Parboil the cauliflower, broccoli and carrots for 5-10 minutes.
2. Heat the oil in a big non-stick saucepan/wok and fry the cumin and mustard seeds for 1-2 minutes. Add the other spices.
3. Add all the vegetables and cook for 5 minutes until tender. Add the cream and mix well.
Serve warm as a side dish and sprinkle with the chopped coriander.
Serves 4:
1 small cauliflower, cut into small florets
1 small broccoli, cut into small florets
1 green pepper, diced
1 red pepper, diced
3 carrots, sliced
400g tomatoes, roughly chopped
4 TBSP double cream (or soya cream)
3 TBSP groundnut oil
1 TBSP cumin seeds
2 tsp ground coriander
2 tsp chilli powder
1 tsp yellow mustard seeds
1 tsp turmeric
1 TBSP chopped coriander, for sprinkling
1. Parboil the cauliflower, broccoli and carrots for 5-10 minutes.
2. Heat the oil in a big non-stick saucepan/wok and fry the cumin and mustard seeds for 1-2 minutes. Add the other spices.
3. Add all the vegetables and cook for 5 minutes until tender. Add the cream and mix well.
Serve warm as a side dish and sprinkle with the chopped coriander.
Spiced potato and spinach wheels
Another great recipe from our Vegan Taste of India cookbook.
This is quite time-consuming: it took us 3.5 hours from getting the ingredients to eating our dinner, but it was well worth it I tell you!
Serves 4-6: (makes 12 wheels)
900 g potatoes, diced
100g wholemeal self-raising flour
25g margarine
1/2 tsp turmeric
black pepper
filling:
225g fresh spinach, washed, patted dry and finely shredded
1 onion, finely chopped
1 garlic clove, crushed
1 TBSP groundnut oil
1 TBSP (soya) plain yoghurt
1 tsp garam masala
1 tsp yellow mustard seed (original recipe with black mustard seeds, but I don't have any)
Black pepper
1. Boil the potatoes until well done, drain thoroughly and dry off over a very low heat. Mash the potatoes with the margarine and add the sifted flour and turmeric. Season black pepper and mix well. Chill for 1 hour.
2. Heat the groundnut oil in a large saucepan/wok and fry the onion and garlic until soft. Add the mustard seeds and garam masala and fry for another minute. Add the spinach and cook for 10-15 minutes, stirring occasionally. Remove from the heat and stir in the yoghurt. Season with the pepper. Allow to cool.
3. Turn the potato mixture out onto a floured piece of cling film and shap into a 30 x 23 cm rectangle. Spread the spinach mixture evenly over the base, leaving 2 cm gap along one of the long edges for sealing.
4. Starting from the other long edge roll up like a Swiss roll (using the cling film to pull the roll up makes this easier) and squeeze the edges together to join.
5. Cut the roll into 2.5 cm portions with a sharp knife.
6. Shallow fry the wheels for a few minutes until golden brown on both sides.
Serve hot with a vegetable curry.
This is quite time-consuming: it took us 3.5 hours from getting the ingredients to eating our dinner, but it was well worth it I tell you!
Serves 4-6: (makes 12 wheels)900 g potatoes, diced
100g wholemeal self-raising flour
25g margarine
1/2 tsp turmeric
black pepper
filling:
225g fresh spinach, washed, patted dry and finely shredded
1 onion, finely chopped
1 garlic clove, crushed
1 TBSP groundnut oil
1 TBSP (soya) plain yoghurt
1 tsp garam masala
1 tsp yellow mustard seed (original recipe with black mustard seeds, but I don't have any)
Black pepper
1. Boil the potatoes until well done, drain thoroughly and dry off over a very low heat. Mash the potatoes with the margarine and add the sifted flour and turmeric. Season black pepper and mix well. Chill for 1 hour.
2. Heat the groundnut oil in a large saucepan/wok and fry the onion and garlic until soft. Add the mustard seeds and garam masala and fry for another minute. Add the spinach and cook for 10-15 minutes, stirring occasionally. Remove from the heat and stir in the yoghurt. Season with the pepper. Allow to cool.
3. Turn the potato mixture out onto a floured piece of cling film and shap into a 30 x 23 cm rectangle. Spread the spinach mixture evenly over the base, leaving 2 cm gap along one of the long edges for sealing.
4. Starting from the other long edge roll up like a Swiss roll (using the cling film to pull the roll up makes this easier) and squeeze the edges together to join.
5. Cut the roll into 2.5 cm portions with a sharp knife.
6. Shallow fry the wheels for a few minutes until golden brown on both sides.
Serve hot with a vegetable curry.
Winter stew
As the name indicates, this is great to warm you up on a cold wintery evening. It is very simple too in many ways: simple to prepare (you could have it ready within 30 min), with simple, basic ingredients.
Serves 2+:
2 TBSP olive oil
500g leeks, sliced
3-4 carrots, sliced
3-4 potatoes, diced
250g smoked tofu, diced
Herbs of your choice (thyme, marjoram, basil, parsley,...)
Salt and pepper
1. Heat the oil in a non-stick saucepan. Add the leeks and fry for 5 min. Don't let them go brown!
2. Add 2 glasses of water and the carrots, potatoes and tofu. Bring to the boil and cook for 15 minutes.
3. Season with the herbs, salt and pepper. Serve hot.
Serves 2+:2 TBSP olive oil
500g leeks, sliced
3-4 carrots, sliced
3-4 potatoes, diced
250g smoked tofu, diced
Herbs of your choice (thyme, marjoram, basil, parsley,...)
Salt and pepper
1. Heat the oil in a non-stick saucepan. Add the leeks and fry for 5 min. Don't let them go brown!
2. Add 2 glasses of water and the carrots, potatoes and tofu. Bring to the boil and cook for 15 minutes.
3. Season with the herbs, salt and pepper. Serve hot.
Potato and spinach korma
Serves 4:
2 TBSP groundnut oil
500g potatoes, diced
1 big bunch of spinach, shredded
2 carrots, sliced
4 tomatoes, roughly chopped
200g korma sauce
1 TBSP chopped coriander
300g basmati rice
1. Parboil the potatoes and carrots for 10 minutes. Drain thoroughly.
2. Fry the potatoes and carrots in the groundnut oil for 4 min.
3. Add the spinach and tomatoes. Cook for another 3 minutes.
4. Stir in the sauce and coat well until heated through.
5. Meanwhile, cook the rice according to the package instructions (10-12 minutes). Drain well.
6. Serve rice and vegetables onto warm plates and sprinkle with coriander.
Pasta with veg and creamy tomato sauce
Serves 2
250g dried pasta shape
2 TBSP olive-oil margarine
1 bunch fresh spinach, shredded
250g mushrooms, sliced
1 courgette, sliced
4 tomatoes, chopped
4 TBSP double cream
Parmesan and black pepper to garnish
1. Fry the mushrooms in the margarine in a non-stick saucepan for 3-4 minutes. Add the courgettes and fry for a further 3 minutes.
2. Add the spinach and tomatoes and cook for another 3-4 minutes. Stir in the cream and season to taste.
3. Meanwhile, cook the pasta 'al dente'.
4. Serve into warm bowls and sprinkle with Parmesan and pepper.
Celeriac, mushroom and walnut risotto
Serves 4 people:
1 onion, chopped
1 celeriac, diced
250g mushrooms, sliced
25g butter
10 cl vodka
400g arborio rice
1 litre vegetable stock
50g Parmesan, grated
2 handfuls coarsely chopped walnuts
Olive oil, pepper, herbs
1. Parboil the celeriac for 10 min then set aside.
2. Fry the mushrooms in some of the butter in a saucepan until golden brown. Set aside.
3. Melt the butter in a big non-stick saucepan, and fry the onion for 4 min. Pour the rice and coat with the melted butter until transculent. Add the vodka at once while stiring.
4. Gradually add the veg stock until the rice is cooked.
5. Add the celeriac, most of the Parmesan (reserve some to sprinkle), and freshly cracked black pepper.
Serve in warm bowls and sprinkle with the walnuts and the rest of the Parmesan.
Lentil tagine with couscous
A tagine is a cooking earthware typical of Morocco, usually used to describe the container as well as the contents. It is often a spicy meat or vegetable dish served with couscous.
This recipe is very satisfying and will make a great main course in winter. It is deliciously spicy and an unusual way to use sweet potatoes. It was for me at least.
You do not need the special tagine dish to make this recipe! I used standard saucepans.
Serves 6:
Ingredients
500g red lentils
1 litre Vegetable Stock
1 garlic clove, crushed
700g Sweet Potatoes, peeled diced
550g tomatoes, chopped
1 red, 1 yellow, 1 green peppers, diced
1 Onion, chopped
1 TBSP freshly grated Ginger
1 tsp Cayenne Pepper / hot chilli powder
1 tsp Ground Cumin
Freshly chopped Coriander to garnish
1 cup wholegrain couscous
Instructions
1. Place the lentils, stock and garlic in a large saucepan, bring to boil stirring, reduce the heat cover and simmer for 20 minutes.
2. Add the sweet potatoes, tomato, peppers, onion, ginger, cumin, cayenne pepper and salt. Bring back to simmering point and continue to cook, uncovered, for a further 30 minutes or until the sweet potato is soft.
3. Cook the couscous according to package instructions.
Serve immediately
This recipe is very satisfying and will make a great main course in winter. It is deliciously spicy and an unusual way to use sweet potatoes. It was for me at least.
You do not need the special tagine dish to make this recipe! I used standard saucepans.
Serves 6:
Ingredients
500g red lentils
1 litre Vegetable Stock
1 garlic clove, crushed
700g Sweet Potatoes, peeled diced
550g tomatoes, chopped
1 red, 1 yellow, 1 green peppers, diced
1 Onion, chopped
1 TBSP freshly grated Ginger
1 tsp Cayenne Pepper / hot chilli powder
1 tsp Ground Cumin
Freshly chopped Coriander to garnish
1 cup wholegrain couscous
Instructions
1. Place the lentils, stock and garlic in a large saucepan, bring to boil stirring, reduce the heat cover and simmer for 20 minutes.
2. Add the sweet potatoes, tomato, peppers, onion, ginger, cumin, cayenne pepper and salt. Bring back to simmering point and continue to cook, uncovered, for a further 30 minutes or until the sweet potato is soft.
3. Cook the couscous according to package instructions.
Serve immediately
Friday, January 16, 2009
Chatouille
Chatouille has been helping me hanging up clothes as you can see. I don't mind her trying to help, but it does not make the process any more efficient, sadly.
Chatouille has been tormented by a little black cat for the past few days: they fought 3 times today alone!!! During my lunchbreak I witnessed the other cat biting her on the scruff of her neck: poor Chatouille... She does not take refuge inside, but hides in corners or behind the wheelie bins.
The little black uses our back garden as a gateway to the other side of the neighbourhood, and it seems that Chatouille (rightly) disapproves. Except she does not seem to really get the message across as he is the one who seems to be attacking. When she comes back inside the house, she seems very jumpy and paranoid.
I hope she never comes back injured.
Chatouille has been tormented by a little black cat for the past few days: they fought 3 times today alone!!! During my lunchbreak I witnessed the other cat biting her on the scruff of her neck: poor Chatouille... She does not take refuge inside, but hides in corners or behind the wheelie bins.
The little black uses our back garden as a gateway to the other side of the neighbourhood, and it seems that Chatouille (rightly) disapproves. Except she does not seem to really get the message across as he is the one who seems to be attacking. When she comes back inside the house, she seems very jumpy and paranoid.
I hope she never comes back injured.
Saturday, January 10, 2009
Healthy snack
What you need in the middle of winter is a good intake of vitamins through fresh fruit. As I need to take some extra calcium too for the strength of the baby's bones, I have been eating regularly this delicious fruit salad on a bed of plain stirred yoghurt.
A feel-good snack much necessary after all the rich Christmas food. I have swallowed more butter in 5 days during our stay in France than I have at home in the past year...
Makes 1 bowl:
3 TBSP plain stirred yoghurt (or any other yoghurt you like)
+ a combination of the following or any other fruit you like:
1 kiwi, peeled and sliced
1 handful of blueberries, thoroughly washed
1 clementine, peeled and divided in segments
1/2 grapefruit, divided in segments
1 slice of pineapple, cut into chunks
2 dried apricots, chopped
You can use tinned fruit if you fancy some out-of-season fruit, like summer berries or peaches. For extra sweetness, why not add a dash of honey, maple or guava syrup?
A feel-good snack much necessary after all the rich Christmas food. I have swallowed more butter in 5 days during our stay in France than I have at home in the past year...
Makes 1 bowl:
3 TBSP plain stirred yoghurt (or any other yoghurt you like)
+ a combination of the following or any other fruit you like:
1 kiwi, peeled and sliced
1 handful of blueberries, thoroughly washed
1 clementine, peeled and divided in segments
1/2 grapefruit, divided in segments
1 slice of pineapple, cut into chunks
2 dried apricots, chopped
You can use tinned fruit if you fancy some out-of-season fruit, like summer berries or peaches. For extra sweetness, why not add a dash of honey, maple or guava syrup?
Menu week 2009-03
We now have to plan our meals in such a way that we just have to reheat leftovers twice a week, as Trave has to do 2 evenings of overtime per week until the end of February, while I am out at yoga classes and Russian classes.
Sweetcorn and spinach soup (NEW!)
Mediterranean quiche
Smoked tofu stir-fry with egg noodles (NEW!)
Spinach and ricotta pie (NEW!)
Spiced vegetables and almond casserole (NEW!)
Mediterranean quiche
Smoked tofu stir-fry with egg noodles (NEW!)
Spinach and ricotta pie (NEW!)
Spiced vegetables and almond casserole (NEW!)
Menu week 2009-02
Wow, it has been a while I haven't posted anything here... Yes, we've had a nice Christmas and made it to 2009. Happy New Year everyone!
We entered the new year with the following dishes:
We entered the new year with the following dishes:
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