Tuesday, 9 October 2018
1/2 cup uncooked black beans
1/2 cup uncooked rice
1/2 punnet mushrooms
3 cloves garlic
1/2 packet cream cheese (I used garlic-and-herb flavoured, but sweet chilli might also have been nice)
A little cooking oil and butter
1 tsp pilau seasoning (or as liked)
2 tsp mushroom ketchup
1 vegetable stock cube
Soak the beans overnight, and then cook in water to which you have added a stock cube in a pressure cooker or Instant Pot - I cooked mine for 10 minutes and they just weren't quite cooked, so maybe 12-15 minutes would be better.
Put a little cooking oil or butter in a saucepan, heat it, then add the pilau seasoning and the rice. Stir, then add 1 cup salted boiling water. Stir again, then reduce the heat as low as it will go and leave the rice, covered, to cook undisturbed for 15 minutes.
When the rice is cooked, stir the cream cheese into the mushrooms, and bring back to the boil; then add the cooked rice and the beans to the same pan. Serve at once. Serves 2.
Friday, 31 August 2018
I don't quite know what to call this dish - it is more like an omelette than anything else, but as it is well known that you can't make an omelette without breaking eggs.... I think I'll call it a "frittata", in quotes, and have done. It wasn't very photogenic, so I didn't take a picture.
Thanks to Judy Pearson for suggesting "vegan scramble" as the ideal name for this dish.
This is basically one of those clean-out-the-fridge dishes that are so very useful! You fry up a shedload of vegetables, then when they are cooked, pour on a gram flour batter and let that cook, too. So feel free to use whatever vegetables you have in your fridge that want used up! I also had some felafel that wanted eating, so added them when I added the batter.
1/2 punnet mushrooms
The end of a vegetable marrow
1/2 cup gram flour (besan, chickpea flour)
1 tbs olive oil
Enough water to mix to a smooth, pancake-like batter
A little oil for cooking
Seasoning, to taste.
Peel and chop the vegetables, and fry slowly in a little cooking oil in a covered pan until cooked. Put the flour in a bowl and add the oil and water, mix until very smooth. Pour over the vegetables (I added leftover falafel at this stage) and cook gently until the top is looking dry; now if you are sensible you'll put it under the grill until the top is cooked, but if you're stupid, you'll do what I did and try to turn it over. This was not a success - hence the lack of photographs - but I left it to cook for a further couple of minutes, and then dished up. It was lovely!
Tuesday, 24 July 2018
1 medium courgette, peeled and cut into small pieces
1 clove garlic, crushed
1-2 tbs tahini
1-2 tbs lemon juice
1-2 tbs extra-virgin olive oil
Salt and pepper, to taste.
Put everything in the food processor and blitz until smooth. I made this with a hummus-like texture, but you could make it runnier by adding more lemon juice and olive oil. It makes a fabulous salad dressing, or just a spoonful of deliciousness on the corner of the plate.
Monday, 23 July 2018
1/2 cup raw pearl barley, boiled in 1 litre water until cooked (15 minutes in Instant Pot); drained.
1 onion, peeled and chopped
1 small tin sweetcorn
1 400g tin chopped tomatoes
3 tsp plain flour (1 small tbs)
1 tsp mixed herbs
Salt and pepper to taste
1 tbs cooking oil (I used stir-fry oil to add a bit of oomph)
Grated cheese (Cheddar or Emmenthal works best) - I used a 200g packet of mature Cheddar.
Drain the tin of sweetcorn and mix it with the barley. Meanwhile, fry the onions in the cooking oil until soft. Place the tomatoes, flour and seasoning in a blender and work until smooth. Pour the result on to the onions, and bring to the boil, stirring all the time. Remove from heat and stir in half the grated cheese, until it has melted, at which point pour the sauce over the barley and sweetcorn and stir well. Top with the rest of the cheese (or with crispy garlic breadcrumbs, if you prefer) and bake in a moderately slow oven for about 45 minutes. Lush!
Friday, 20 July 2018
1 cup (250 ml by volume) risotto rice
1 onion, peeled and chopped
2 cloves garlic, or more as desired, crushed
1 red pepper, roasted/microwaved/grilled and peeled and then sliced
2 large tomatoes, chopped (ideally peeled, too)
2-3 potatoes, diced (no need to peel!)
1/2 punnet mushrooms, sliced
1 small tin petits pois (or use frozen, but I do love French tinned peas!)
250 ml cooking white wine
500 ml stock (I cheated, and used a chicken stock cube, but obviously if you're vegetarian or vegan you will prefer to use a vegetable stock cube)
1 tbs cooking oil of some kind
Seasoning. I dislike smoked paprika and had no saffron, so used allspice and sweet paprika instead, plus the usual salt and pepper. But use what you like!
Cook the onion in the oil for a few minutes until soft, then add the rest of the vegetables, stir, and cook for a few more minutes. Add the wine, then the rice, stir again, and finally add the stock. Bring to the boil, cover, and simmer for 30 minutes.
I suppose that to be certain of complete protein you should probably add a tin of sweetcorn as well, but I didn't. It was very delicious, and I'm looking forward to seeing whether it's nice cold, too. If not, it will microwave!
Edited to add: I found it absolutely delicious cold, but it would reheat very quickly in the microwave if you decide you prefer it hot. Just be sure it's absolutely piping hot all the way through, though, before you eat it.
Thursday, 7 June 2018
About 1/4 cooked chicken, cut into small pieces (optional)
2 onions, diced
1 packet spätzle for frying (or use home-made) - not sure if you can buy them in this country, but they are ubiquitous in Germany and easy enough to find in France
Large handful grated cheese (cheddar or Emmenthal)
A little milk
Butter and oil for frying
Cook the diced onions in a little butter and olive oil, stirring frequently, until they are brown and caramelised. Add the cooked chicken, if using, and the spätzle, and allow to cook for a few minutes. Melt the cheese in the milk, and stir this into the rest of it. Season to taste, and serve with a green vegetable.
Friday, 12 January 2018
2 salmon fillets
1 small onion
1 clove garlic
1 small leek
Small tin peas (or use frozen)
250 ml white wine (I buy cooking wine in France)
Salt, pepper, herbs (I used 1 tsp mixed herbs and 1 tsp sumac)
1 tbs creme fraiche
100 g pasta of your choice (I used spaetzle)
Put half the butter into a heavy-based pan and add the chopped onion, garlic and leeks. Allow to cook for a few minutes until the onion is transparent and the leeks stop looking raw. Now add the white wine and seasoning, bring to the boil and simmer for about 15 minutes. Meanwhile cook the pasta for the requisite length of time, and fry the salmon in another pan in the rest of the butter.
Drain the peas, then stir them into the white wine mixture, then add the creme fraiche. Bring back to the boil, then stir in the cooked pasta. Pile into big pasta plates and serve with the salmon fillets on top. Delicious!