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| Borrowed from the site below - please do go and visit. |
I've put the rest away because if I don't there will be none left over for Alex tomorrow.
Saturday, 12 July 2014
Recipe: Paul Hollywood's ginger nuts.
Now these are more like biscuits. Crunchy through and through. Truly delicious.
Here's the recipe: http://www.goodtoknow.co.uk/recipes/533780/paul-hollywood-s-gingernut-biscuits#B6jzDshjq7UbpQC8.99
I've put the rest away because if I don't there will be none left over for Alex tomorrow.
I've put the rest away because if I don't there will be none left over for Alex tomorrow.
Monday, 7 July 2014
Recipe: Jane's ginger cookies
I was idly trawling around looking for something nice and easy to bake when I came across this:
http://www.elizabethskitchendiary.co.uk/2014/06/janes-ginger-cookies.html/
OK, so the amounts are for 8 dozen (!!!) and reducing it down using the gizmo with the recipe gives some weird amounts which I rounded up or down, but it is an easy recipe and I had most of the ingredients in my cupboard; the only thing I didn't have was ground cloves so I used mixed spice instead.
They've just come out of the oven and I couldn't resist trying one, hot and still softish. Brown, fragrant, lovely cracking on top and sparkly from the granulated sugar they were rolled in before baking. And the taste? Very, very good indeed. Another to go on the 'must make again' list. Take a look and maybe have a go!
In fact, the site, Elizabeth's Kitchen Diaries, is lovely: jam-packed full of interesting and delicious looking recipes, crafts and more besides. If you like blogs, you will like this.
I've just had another one - so good. Crunchy on the outside with a hint of chewiness in the centre. And rather good dunked in my coffee too!
I want another one. Oh, dear!
(Edited to add that I actually made them in Thermione, but the recipe is for the conventional way)
http://www.elizabethskitchendiary.co.uk/2014/06/janes-ginger-cookies.html/
OK, so the amounts are for 8 dozen (!!!) and reducing it down using the gizmo with the recipe gives some weird amounts which I rounded up or down, but it is an easy recipe and I had most of the ingredients in my cupboard; the only thing I didn't have was ground cloves so I used mixed spice instead.
They've just come out of the oven and I couldn't resist trying one, hot and still softish. Brown, fragrant, lovely cracking on top and sparkly from the granulated sugar they were rolled in before baking. And the taste? Very, very good indeed. Another to go on the 'must make again' list. Take a look and maybe have a go!
In fact, the site, Elizabeth's Kitchen Diaries, is lovely: jam-packed full of interesting and delicious looking recipes, crafts and more besides. If you like blogs, you will like this.
I've just had another one - so good. Crunchy on the outside with a hint of chewiness in the centre. And rather good dunked in my coffee too!
I want another one. Oh, dear!
(Edited to add that I actually made them in Thermione, but the recipe is for the conventional way)
Sunday, 6 July 2014
Recipe: Naan
And finally, to complete a trio of recipes, I found a nice easy recipe for naan bread. It's here on the all recipes site.
http://allrecipes.co.uk/recipe/2793/naan-breads.aspx?o_is=LV
It is not conventional, it's not even yeast, but you know what - it was dead easy and very tasty. I didn't fuss around with four pieces of foil, I spread one across the grill pan and oiled it. Then I oiled each naan with my hands before placing it under the grill. Really simple and the one that was left I cut into fingers and had them with hummus for tea. You could do them on a griddle or in a pan but this way I could do two at a time. Oh, and it's definitely frugal!
I'm really glad I made a litre of yogurt yesterday! Next time I'm going to try flavouring them, maybe with black pepper and garlic.
I won't reproduce the recipe here as it's so easy to find elsewhere.
http://allrecipes.co.uk/recipe/2793/naan-breads.aspx?o_is=LV
It is not conventional, it's not even yeast, but you know what - it was dead easy and very tasty. I didn't fuss around with four pieces of foil, I spread one across the grill pan and oiled it. Then I oiled each naan with my hands before placing it under the grill. Really simple and the one that was left I cut into fingers and had them with hummus for tea. You could do them on a griddle or in a pan but this way I could do two at a time. Oh, and it's definitely frugal!
I'm really glad I made a litre of yogurt yesterday! Next time I'm going to try flavouring them, maybe with black pepper and garlic.
I won't reproduce the recipe here as it's so easy to find elsewhere.
Recipe: Left over veg and chick pea curry
What do you do when you don't fancy soup or casserole or gardener's pie but you have a pile of scrappy veg that need using up or you'll have to chuck them . . .?
I had chick peas, passata (from last year) and tomato in the freezer and everything else in the storecupboard.
Cbick pea and vegetable curry
Ingredients (but these could be variable depending on what you have and all amounts are variable - this is very definitely an idea, not a recipe).
1 tsp garlic paste
1 tsp ginger paste
1 tsp chilli paste or very lazy chilli (or to taste)
2 tsp sun dried tomato paste (because I had it and it needed using up - could be tomato puree)
a good pinch each of ground coriander, cumin and cinnamon
Some garam masala (to taste)
A selection of veg. I used onion, carrot, cauliflower, celery, red, yellow and orange pepper, mushrooms and tinned potatoes (I love potatoes in curry) all chopped to sort of bite sized bits, not too big and not too small.
Butter (I don't keep ghee in store) or oil
Chick peas (from a tin or soaked and pre cooked.
Chopped tomatoes or passata
Marigold vegetable bouillon.
A bit of frozen (or fresh) spinach if you like (I did)
Method
Melt some butter in a large pan. Toss in the onion, celery, cauliflower - in fact, any of the veg that might need a little longer cooking. Stir well to coat with the butter and saute gently for a while, uintil softening and releasing that aroma. Stir from time to time. Then add the middly cooking veg, such as the peppers, stir and continue saute-ing.
While this is going on, combine the spices in a bowl.
Turn up the heat, add the spice paste and stir well. Allow to cook out until it smells 'done', stirring continuously to avoid catching.
Add the 'short cook' veg (such as mushrooms or the cooked potatoes) and mix in well. Then add the chopped tomatoes/passata, some vegetable bouillon, some salt and pepper and the chick peas. Bring to a gentle simmer, stirring and check the seasoning, adding whatever you think is needed.
Allow to simmer, uncovered, so that it thickens, stirring now and again to avoid sticking. Keep tasting (because it is nice)! Add water if needed or cover, if it's thickening too quickly.
When it is done, allow to cool, place in a bowl you can cover and pop in the fridge until the next day so the flavours develop.
Reheat to piping hot, check seasoning and add the spinach. If you like, add some yogurt or cream or even some coconut milk.
Serve with rice or a naan or something similar with natural yogurt to dollop on top and a chutney on the side.
It was very delicious. I had it with lentil and potato dhal (see other recipe), basmati rice, natural yogurt and mango chutney. Very tasty, very filling and there's plenty left over for another day.
I had chick peas, passata (from last year) and tomato in the freezer and everything else in the storecupboard.
Cbick pea and vegetable curry
Ingredients (but these could be variable depending on what you have and all amounts are variable - this is very definitely an idea, not a recipe).
1 tsp garlic paste
1 tsp ginger paste
1 tsp chilli paste or very lazy chilli (or to taste)
2 tsp sun dried tomato paste (because I had it and it needed using up - could be tomato puree)
a good pinch each of ground coriander, cumin and cinnamon
Some garam masala (to taste)
A selection of veg. I used onion, carrot, cauliflower, celery, red, yellow and orange pepper, mushrooms and tinned potatoes (I love potatoes in curry) all chopped to sort of bite sized bits, not too big and not too small.
Butter (I don't keep ghee in store) or oil
Chick peas (from a tin or soaked and pre cooked.
Chopped tomatoes or passata
Marigold vegetable bouillon.
A bit of frozen (or fresh) spinach if you like (I did)
Method
Melt some butter in a large pan. Toss in the onion, celery, cauliflower - in fact, any of the veg that might need a little longer cooking. Stir well to coat with the butter and saute gently for a while, uintil softening and releasing that aroma. Stir from time to time. Then add the middly cooking veg, such as the peppers, stir and continue saute-ing.
While this is going on, combine the spices in a bowl.
Turn up the heat, add the spice paste and stir well. Allow to cook out until it smells 'done', stirring continuously to avoid catching.
Add the 'short cook' veg (such as mushrooms or the cooked potatoes) and mix in well. Then add the chopped tomatoes/passata, some vegetable bouillon, some salt and pepper and the chick peas. Bring to a gentle simmer, stirring and check the seasoning, adding whatever you think is needed.
Allow to simmer, uncovered, so that it thickens, stirring now and again to avoid sticking. Keep tasting (because it is nice)! Add water if needed or cover, if it's thickening too quickly.
When it is done, allow to cool, place in a bowl you can cover and pop in the fridge until the next day so the flavours develop.
Reheat to piping hot, check seasoning and add the spinach. If you like, add some yogurt or cream or even some coconut milk.
Serve with rice or a naan or something similar with natural yogurt to dollop on top and a chutney on the side.
It was very delicious. I had it with lentil and potato dhal (see other recipe), basmati rice, natural yogurt and mango chutney. Very tasty, very filling and there's plenty left over for another day.
Recipe: red lentil and potato dhal
I made this up this morning, just tossed things in on impulse really. Beth loved it. I did too. It all got eaten up which is always a good sign.
It's not hot in the chilli sense of the word. I wanted something that was fragrant and aromatic but not hot, as the other curry was hotter and I wanted contrast. You could add some chilli.
Here it is.
Ingredients:
1 smallish onion, peeled and finely chopped
a knob of butter
100g - ish of red lentils
4 or 5 value tinned potatoes, more if they are small, (they don't have to be value or tinned, of course, but that's what I used) finely diced.
Spice/seasonings:
1/2 tsp each of crushed garlic, crushed ginger, turmeric, garam masala
a good pinch each of cumin, coriander and cinnamon (all ground)
4 or 5 cardamom pods, slightly squashed with a knife blade
1 bay leaf
salt and pepper to taste
1 tsp marigold bouillon powder
a little splash of white wine (needed using up) - optional
water
Method:
Melt the butter and saute the chopped onion gently until soft. Add the potato and the red lentils and stir well.
Increase the heat a little and add all the spices. Cook them out, stirring continuously.
Add the bay leaf, some salt and pepper, the marigold powder and some water to cover .
Bring to a simmer, almost cover and allow to simmer, stirring occasionally, until everything is very soft and thickened. Add more water, if necessary. Check the seasonings and add more water if necessary. Long, slow cooking is the name of the game.
Before serving, remove the bay leaf and the cardamom pods (if you can find them)
It is gorgeous, it's dead easy and, assuming the spices, etc, are store cupboard ingredients, pretty frugal too. I shall make this again!
It's not hot in the chilli sense of the word. I wanted something that was fragrant and aromatic but not hot, as the other curry was hotter and I wanted contrast. You could add some chilli.
Here it is.
Ingredients:
1 smallish onion, peeled and finely chopped
a knob of butter
100g - ish of red lentils
4 or 5 value tinned potatoes, more if they are small, (they don't have to be value or tinned, of course, but that's what I used) finely diced.
Spice/seasonings:
1/2 tsp each of crushed garlic, crushed ginger, turmeric, garam masala
a good pinch each of cumin, coriander and cinnamon (all ground)
4 or 5 cardamom pods, slightly squashed with a knife blade
1 bay leaf
salt and pepper to taste
1 tsp marigold bouillon powder
a little splash of white wine (needed using up) - optional
water
Method:
Melt the butter and saute the chopped onion gently until soft. Add the potato and the red lentils and stir well.
Increase the heat a little and add all the spices. Cook them out, stirring continuously.
Add the bay leaf, some salt and pepper, the marigold powder and some water to cover .
Bring to a simmer, almost cover and allow to simmer, stirring occasionally, until everything is very soft and thickened. Add more water, if necessary. Check the seasonings and add more water if necessary. Long, slow cooking is the name of the game.
Before serving, remove the bay leaf and the cardamom pods (if you can find them)
It is gorgeous, it's dead easy and, assuming the spices, etc, are store cupboard ingredients, pretty frugal too. I shall make this again!
Sunday, 29 June 2014
Scrummy pasta sauce
Nothing unique - but it was delicious
Ingredients:
a little oil
a small onion, sliced
a red pepper, seeded and chopped
garlic puree
about five mushrooms, sliced
either passata or chopped tomatoes (I used sieved tomatoes from last year's crop, from the freezer)
some cider
sundried tomatoes (because I had some left over), optional
salt and pepper
a splash of white wine vinegar
tomato puree
Method
In a good sized saucepan melt the oil and saute the onions, stirring from time to time. Then add the red pepper and continue until softening. Add the garlic and saute for a few minutes more.
Add the cider and the tomato plus the seasonings (you could add herbs if you want, it's flexible) and the splash of vinegar and bring to a simmer. Simmer, uncovered, stirring now and again until the liquid has reduced a bit and is thickening. Add some tomato puree and taste, adjusting seasonings if necessary.
Serve over pasta with choice of protein.
Ingredients:
a little oil
a small onion, sliced
a red pepper, seeded and chopped
garlic puree
about five mushrooms, sliced
either passata or chopped tomatoes (I used sieved tomatoes from last year's crop, from the freezer)
some cider
sundried tomatoes (because I had some left over), optional
salt and pepper
a splash of white wine vinegar
tomato puree
Method
In a good sized saucepan melt the oil and saute the onions, stirring from time to time. Then add the red pepper and continue until softening. Add the garlic and saute for a few minutes more.
Add the cider and the tomato plus the seasonings (you could add herbs if you want, it's flexible) and the splash of vinegar and bring to a simmer. Simmer, uncovered, stirring now and again until the liquid has reduced a bit and is thickening. Add some tomato puree and taste, adjusting seasonings if necessary.
Serve over pasta with choice of protein.
Chickpea patties
It has been absolutely ages since last I posted. I'm extremely sorry about that and I guess all my readers have given up and gone away. I do intend to carry on with this blog and I have to accept that it will be seasonal (school seasonal)!
Anyway, I made these last weekend and they were really nice. Beth has asked me to make more for freezing so it much be a goody. However - another apology alert - it isn't mine, I found it on the internet but I can't find it again to give credit. Please, please, if by chance it is your recipe or if you know where it can be found, would you let me know asap? Thanks
The original recipe didn't have the flour, egg and breadcrumb bit but it worked so well . . .
The Thermomix way
Ingredients:
4 pieces of day old bread (2 for the patties and two for the outer breadcrumbs) - I just used a hunk!
1 tsp parsley or to your own taste. I guess you could use other leafy herbs instead.
2og not parmesan (value italian hard cheese)
1 clove of garlic or equivalent in cheats version
half an onion, peeled and halved
400g can of chickpeas
2 eggs
10g oil plus more for frying
plain flour
seasonings
Method
Zizz the bread in the bowl until it has crumbed. Remove half of it.
Place in the cheese and the parsley and zizz again on speed 7 for around 8 seconds. Set that aside.
Add the onion and the garlic to the bowl and blitz on 7 for around five seconds. Scrape down.
Add 10g oil and cook at 100 for four minutes, speed 2, pushing the mix down from time to time if needed (I did).
Add the bread/cheese/parsley mix, the chickpeas, one egg and seasonings of choice (I added pepper and just a little salt because the cheese contains salt) and blitz on speed 8 until mixture is well combined and the texture you want. ***
I then put the mixture in the fridge, covered, overnight. I think that helped the flavours to develop.
Divide the mix into eight pieces, shape each piece into a patty and dip in flour, then the second egg, beaten, then in the breadcrumbs.
Fry in a shallow pan until golden brown and cooked through. Drain on a paper towel and serve.
I'm making these again and next time I will use dried chickpeas and cook them in my slow cooker. They have a very much better flavour and are incomparably better value, making the dish much more frugal, despite the two eggs. I haven't costed it out but it's got to be reasonable value.
And when my chillies are red, I might add some of them too for a bit of zing!
The normal way
I've added a bit more for the conventional method:
Zizz the bread in a processor, take half out, add the cheese and parsley and zizz until finely crumbed. Take out and reserve.
Zizz the onion, then heat some oil in a fruing pan and saute the onion and garlic puree.
When soft, put back in the zizzer, add the bread/cheese/parsley mix, the chickpeas, one egg and seasonings. Blitz until the desired texture.
Then follow the instructions from ***
Anyway, I made these last weekend and they were really nice. Beth has asked me to make more for freezing so it much be a goody. However - another apology alert - it isn't mine, I found it on the internet but I can't find it again to give credit. Please, please, if by chance it is your recipe or if you know where it can be found, would you let me know asap? Thanks
The original recipe didn't have the flour, egg and breadcrumb bit but it worked so well . . .
The Thermomix way
Ingredients:
4 pieces of day old bread (2 for the patties and two for the outer breadcrumbs) - I just used a hunk!
1 tsp parsley or to your own taste. I guess you could use other leafy herbs instead.
2og not parmesan (value italian hard cheese)
1 clove of garlic or equivalent in cheats version
half an onion, peeled and halved
400g can of chickpeas
2 eggs
10g oil plus more for frying
plain flour
seasonings
Method
Zizz the bread in the bowl until it has crumbed. Remove half of it.
Place in the cheese and the parsley and zizz again on speed 7 for around 8 seconds. Set that aside.
Add the onion and the garlic to the bowl and blitz on 7 for around five seconds. Scrape down.
Add 10g oil and cook at 100 for four minutes, speed 2, pushing the mix down from time to time if needed (I did).
Add the bread/cheese/parsley mix, the chickpeas, one egg and seasonings of choice (I added pepper and just a little salt because the cheese contains salt) and blitz on speed 8 until mixture is well combined and the texture you want. ***
I then put the mixture in the fridge, covered, overnight. I think that helped the flavours to develop.
Divide the mix into eight pieces, shape each piece into a patty and dip in flour, then the second egg, beaten, then in the breadcrumbs.
Fry in a shallow pan until golden brown and cooked through. Drain on a paper towel and serve.
I'm making these again and next time I will use dried chickpeas and cook them in my slow cooker. They have a very much better flavour and are incomparably better value, making the dish much more frugal, despite the two eggs. I haven't costed it out but it's got to be reasonable value.
And when my chillies are red, I might add some of them too for a bit of zing!
The normal way
I've added a bit more for the conventional method:
Zizz the bread in a processor, take half out, add the cheese and parsley and zizz until finely crumbed. Take out and reserve.
Zizz the onion, then heat some oil in a fruing pan and saute the onion and garlic puree.
When soft, put back in the zizzer, add the bread/cheese/parsley mix, the chickpeas, one egg and seasonings. Blitz until the desired texture.
Then follow the instructions from ***
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