Aubergine, broad bean and cherry tomato salad, with burrata

 I hope this will be nice.  I think it will be.

1 aubergine (eggplant), cut into strips

1/2 punnet cherry tomatoes

Frozen or fresh broad beans

1 burrata

2 tbs olive oil

Few drops balsamic vinegar

A bit of balsamic drizzle, if you have some

Put 1/2 the olive oil into a lidded frying pan and add the aubergine strips.  If you're using a spray bottle, spray the tops of the strips a few times, too.  Toss the strips to coat.  Now cook on a medium heat with the lid on, stirring every 5 minutes, for about 15 minutes until they are shrunkien and soft.  

Meanwhile, put the cherry tomatoes in another pan with the rest of the olive oil and the balsamic vinegar, and cook them on a low heat, shaking the pan from time to time, for about 10 minutes until they are about to burst.

Also meanwhile, cook the broad beans (if they are frozen, which is the easiest, shove them in the microwave for a couple of minutes).  Some recipes say to take off the inner skin, but then you are taking off most of the flavour, so we thought not.

When they are all cooked, mix them together, season to taste and maybe add a bit of balsamic drizzle.  Allow to cool thoroughly.  

To serve, add any more salad vegetables you wish - perhaps an avocado?  Or some cucumber?  Whatever you like. I ended up adding the end of a carton of olives (with peppers and garlic). Or don't bother!  Plate up, then place 1/2 burrato carefully on the top of each salad.  Serve with bread, or some kind of carby salad (we have couscous salad in the fridge, so I'm going with that). Meant to take another photo when I'd plated up, but forgot. But oh, the aubergine was lovely! 

Banana Milkshake

 I didn't have time to take any photos of this, so this is a generic picture of bananas!

We had lunch out, and the Swan Whisperer ordered a banana milkshake, despite having been warned that it was only Nesquik.  I had no sympathy, as he had been told, but then made this for a quick supper pudding!

2 bananas

500 ml oat milk (or, of course, dairy milk, or any other milk of your choice)

1 tbs muscovado sugar

Put everything in the blender and whizz!  Serves 2.  Delicious!

It's vegan unless you use cows' milk, in which case it is vegetarian.  I prefer oat milk, but that's taste, not virtue.

Vegetable noodle soup

 I do love soup for lunch, and this particular one is a meal in itself!  If you don't have a soup maker, cook the vegetables and stock on the stove, and then either use a stick blender or, indeed, leave them unpureed!  

Amounts are totally variable!

Frozen chopped onion (or 1 fresh onion, peeled and chopped)

Frozen vegetable mix

Stock cube

Water

Seasoning to taste

Put all the above in the soup maker and set to pureed soup.* 

When cooked, transfer to a saucepan and add:

Chinese quick-cook noodles (ramen noodles are lovely, but you might not need to flavour sachet!)

Frozen peas

I had some frozen beans that wanted using

Frozen "steam veg" pack from Iceland with quinoa and beans

Or whatever you fancy!  Bring to the boil and simmer until noodles are cooked - 2-3 minutes.

* I very often stop right there and just add a tin of sweetcorn for a bit of mouthfeel.

Chickpea stew

This was taken from several different recipes.

1/2 cup by volume dried chickpeas

1/2 litre boiling water

1 vegetable stock cube

1/2 litre cold water

1 tbs vegetable oil

1 large onion

large chunk butternut squash

A few mushrooms (up to 1/3 large punnet)

I broccoli stem (you can add some florets if you like, but I didn't)

2 cloves garlic

1 tin chopped tomatoes

Seasoning to taste - I used pepper, mixed herbs and a teaspoonful of vinegar - the stock cube meant it didn't need salt.

Soak the chickpeas in boiling water for at least an hour, ideally more.  Then drain and rinse, and put in a pressure cooker or Instant Pot with the stock cube and cold water and cook on high for 12 minutes, allowing it to come down from pressure at room temperature.  You can, of course, boil the chickpeas on the stove, but that will take at least 45 minutes to an hour, Or, of course, you could use a large tin.

In the meantime, chop the onion and sweat in the oil for a few minutes while you peel and chop the rest of the vegetables.  Add them to the pot, and stir, allowing them to sweat a bit.  Now take about 1/3 of the chickpeas and some of their cooking water and blitz until smooth.  Add this to the pot, plus the tinned tomatoes and as much of the rest of the chickpea liquid as you need to rinse out the tin of tomatoes.  If you are using tinned chickpeas, use cold water for this, unless you actively like aquafaba, which I don't!

Season to taste, and then bring to the boil and allow to simmer for about 30 minutes.  This will serve 3 or 4, especially if you add rice or quinoa or similar.  I used quinoa to add more protein.  

I think, were I to make it again, I'd use a small tin of chickpeas to blitz up and thicken it, as I didn't think there were quite enough chickpeas left.  As I have a lot of the stew left over, I'll add a small tin to it before we have it again.  

Not-meat loaf with rich tomato sauce.

Three nights ago, I made stuffed spaghetti squash for supper (link).  There was about half left over, so tonight I decided to make it into a kind of meatloaf.  Only not, because it has no meat in it!  

I whisked up two eggs with some seasoning - the stuffing was extremely good, but I thought lacked salt, and might have been even nicer with a bit of spice in it.  Then I put the stuffing into a large bowl, and poured over the eggs.  Using my hands, I mixed it all together, then put it into a loaf tin and topped with grated cheese (because everything is better with cheese on the top, right?)

, and put it in the oven at gas 5 for about 40 minutes.  I served this with a rich tomato sauce (link).

It wasn't quite as set as I'd hoped, but it really was delicious.

  Would have happily served 3 - we had really rather a greedy amount each!

Stuffed spaghetti squash

You can't often get spaghetti squash in this country, but I was delighted to be able to buy one in Germany or Austria (forget which) during our recent holiday (link).

So last night I rootled around on the Interwebs to see if I could find out what people liked doing with it, and this was the result.

1 small spaghetti squash, halved and seeds removed

1 onion, peeled and chopped

1 carrot, peeled and chopped

1 clove garlic, peeled and crushed

A few mushrooms, sliced

1 packet pre-cooked quinoa (I used Jamie Oliver's, which had wheat and other things in it, but plain quinoa would be very good, too.  And you can always cook your own, if you prefer)

1/2 pack pre-prepared microwaveable vegetables (I had eaten half the pack last night, but as it was only me, the whole packet was too much!)

1/2 pack halloumi cheese, diced (optional).

Spray the halved squash with a little oil, and place cut side down on a baking tray.  Put in a hot oven - Mark 6, 200 C (180 fan, 400 F), for 40 minutes.

Meanwhile, chop the onion and carrot, and crush the garlic.  Put into a heavy-based pan with a little more oil on a medium heat, and leave to cook down for 20 minutes or so, stirring occasionally.  Then add the mushrooms, and allow to cook for a few minutes before adding the quinoa and microwaveable veg.  Stir thoroughly and season to taste.

When the squash is cooked, scrape the flesh with a fork - it should come out rather like spaghetti, but in my case it was more like angel-hair pasta, but hey!

  Mix that, and the diced halloumi (if using), into the vegetable mix, and pile the skins full of this. 

There will undoubtedly be a shedload left over, but you can use that in all sorts of ways. Put the filled skins back into the oven for 10-15 minutes and then serve at once.  It was delicious, but could have used a touch more salt, and possibly a touch of chilli or similar spice.

Vegetable "sausages"

I've put sausages in quotes because honestly, I think it would be easier to form them into patties or burgers, but whatever.  I thought this would feed 2, but it was so filling we both left half to live to fight another day!

I adapted this recipe from one I saw on Facebook or YouTube or somewhere - really can't remember where.  I happen to have the most enormous courgette you ever did see, so cut a chunk off that to use.  

1 medium courgette, or a chunk off a large one

1 medium potato

1 medium carrot,

1 egg

2-4 tablespoonsful gram flour

1/2 packet halloumi cheese

Peel and grate all the vegetables (no need to peel the courgette unless the peel is a bit tough), squeezing as much liquid as you can out of the courgette and potato.  Dice the cheese, add about 2 tbs gram flour (aka besan or chickpea flour), season, and mix thoroughly.  Add the egg and mix until it holds together, then with very clean hands, form into sausage - or patty - shapes and put on a floured board.  Sprinkle with more flour and rest in the fridge for about 20 minutes or so.  Fry in a little oil in a covered pan for about 8 minutes each side.  I served this with a rich tomato sauce and green beans.

The original recipe used oatmeal, which might have been better for absorbing moisture, and also grated cheese that would have melted and bound the whole thing together, and I think, if I make them again (which I expect I shall), I might use grated cheese.  But the gram flour does add such a lovely texture!

Rich tomato sauce

This is absolutely lush, and well worth the time it takes!

2 tsp cooking oil 

1 large onion

3-4 cloves garlic

1 tin tomatoes (ideally tinned cherry tomatoes, if you can get them)

1/2 tub soft cheese, ideally garlic and herb

Seasoning to taste - I find it doesn't need salt, just pepper.

Place the oil in a heavy-based saucepan and heat gently.  Peel the onion, and chop it as finely as you are able.  Put the chopped onion into the saucepan and stir well to coat. 

Let them cook gently to soften and go translucent.  Meanwhile peel the garlic, and either chop, crush or grate it -  I always use a crusher, but I know other people have other ways.  Add this to the onion and oil, and again, allow to cook gently for a few minutes.  Now add the tinned tomatoes and about 1/3 tin of water.  Stir thoroughly and bring to a simmer.  Cover, and let it simmer for about 45-50 minutes, stirring occasionally. 

Then add the half-tub of cream cheese and stir thoroughly to mix.  Delicious with pasta, either as is, or as a pasta bake.  I also made a roast vegetable bake with it earlier in the week, which was lush!

Hollandaise sauce

This is incredibly easy, really.  I always think it's going to be harder than it is - but it's no worse than mayonnaise, which is also massively easier than I think it's going to be!

1 egg

Juice of 1 lemon

About 125 g butter (1/2 packet)

Salt and pepper to taste

Melt the butter - I use the microwave, and melt it in a little jug so that it is easy to pour.  Put the egg and lemon juice in a blender and process for a minute or two until smooth.  Leaving the blender running, pour the butter in a very thin stream.  When it's all in there, continue to run the blender until it thickens and is smooth.  Season to taste, and give a last whizz to mix the seasoning in.

Serve with fish and/or vegetables, especially things like purple sprouting or tenderstem broccoli, or asparagus.  It will keep, covered, for a couple of days in the fridge.

(The sauce in this photo is coating a salmon fillet and some new potatoes)

Asparagus risotto for beginners

If it doesn't rain, I have a Zoom tai chi class, so the Swan Whisperer has volunteered to get supper!

1 tbs olive oil

1 red onion, finely chopped

Small amount garlic paste

1/2 cup risotto rice

250 ml cooking wine

500 ml chicken stock (Fresh  is best, but from a cube if  necessary) 

1 packet locally-grown asparagus

Knob of butter

Handful grated or shaved Parmesan (use a vegetarian version of necessary) - about 1/3-1/2 pack

Salt and pepper to taste

Cook the onion and garlic gently in the olive oil until translucent, stirrng all the time. Add the rice and stir for approximately 1 minute, then add the wine. Bring to the boil and simmer, stirring frequently, until the wine is almost all absorbed.

Meanwhile, heat the stock in another saucepan. Cut the very tough ends off the asparagus and discard, and cut the rest in roughly half. Steam the tips, and meanwhile boil the bottom end in the stock that is waiting to be used.

When the wine has almost evaporated, add roughly half the stock to the rice mixture, and again allow to simmer, stirring frequently, until absorbed.

Meanwhile, use a slotted spoon to remove the asparagus stalks from the stock, and puree them with a tiny bit of the stock until smooth. Add the remainder of the stick to the rice and continue as before. The rice should be cooked by the time this last lot has evaporated. Add the pureed asparagus, the butter and the cheese, and beat thoroughly (ideally using a risotto spoon with a hole in it), check the seasoning and serve with the asparagus tips on the top. 

Clean-the-fridge traybake with halloumi

This is good for when you have a shedload of vegetables that you are not quite sure what to do with.  Feel free to mix and match!

For the marinade:

1 tbs balsamic vinegar

1 tbs olive oil

Scant tsp brown sugar

1 tsp soya sauce

1/2 tsp mustard

2 cloves garlic, crushed

Mix the ingredients in a blender or smoothie maker - the mustard will help it emulsify.  Don't add too much sugar (I did, and wished I hadn't).  You can substitute balsamic glaze if you have it, although then you'll have to put the garlic in with the rest of the traybake.

3-4 medium potatoes

1 red onion

1 large tomato

1/2 large red pepper

1/2 large courgette

1/2 punnet mushrooms

Large chunk butternut squash

1/2 pack halloumi cheese

Pre-heat the oven to Mark 6 or 200 C.  Cut the potatoes into chunks and either parboil or microwave steam for a few minutes.  Meanwhile, cut the other vegetables as appropriate and place in a baking tray.  Add the part-cooked potatoes, then drizzle with the marinade and stir.  Top with  the sliced halloumi, and bake for 45 minutes to an hour.  Not very photogenic, so here is a random photo of butternut squash!

Inspired by Five Guys veggie cheese sandwich

 

The Five Guys veggie cheese sandwich is one of the best vegetarian (or vegan, you can have it without the cheese) options that I've ever had at a burger bar.  Their burgers are okay, but this - basically, all the toppings without the burger - is delicious.  Anyway, Becca at Easy Cheesy Vegetarian has a recipe for a copycat version, and I thought I would make it this evening, but I didn't have any burger buns, so I thought I would put it on a jacket potato.  And then I added some extra veggies.....

Butter

Olive oil

2 medium/large potatoes

1 medium onion

1 yellow pepper

Chunk of butternut squash

1/2 punnet mushrooms

1/2 medium (or 1 small) courgette

Chunk butternut squash

1 chilli pepper

Squoosh of garlic paste, or a couple of cloves of crushed garlic

2 spoonfuls Greek yoghurt (or butter, or non-dairy spread)

2-3 slices cracked black pepper cheese (or Mexican, or grated cheese, or whatever), omit if vegan

Rub the potatoes with olive oil and sprinkle with salt - rosemary salt is brilliant if you have any.  Stick a skewer in them, and cook at mark 6 for about an hour.  Or pierce several times and microwave for about 10-12 minutes, but you won't get the crispy skin that way.

While the potatoes are cooking, chop the vegetables (peeling the onion and the squash), and place in a pan with a knob of butter and the olive oil.

 Cook on a medium/low heat for about 10-15 minutes, stirring occasionally.  Season with herbal salt.

When cooked, open the potatoes and add the yoghurt, butter, or whatever you are using.  Pile the vegetables on top, and top with the cheese.  I love that stuff, but do find it sticks together rather, so I ended up tearing it roughly.  

It was delicious, and I am full!

Tortelloni bake

This was inspired by Easy Cheesy Vegetarian's recent post, and also by my original macaroni cheese recipe.

1 packet fresh tortelloni (your choice of filling)

2 small onions

2-3 cloves garlic

1 tbs sunflower oil or similar

1 tin tomatoes

1 tbs plain flour 

Seasoning: salt, pepper, dry mustard powder, herbs or spices as liked

Handful grated Cheddar (didn't measure, probably around 50g)

1 tin sweetcorn

1/2 packet halloumi cheese

Chop your onions and garlic and fry gently in the oil in an oven-proof dish (cast iron is ideal).  While this is happening, boil your tortelloni for 3 minutes.  Drain into a sieve.

Meanwhile, put the tinned tomatoes, flour, seasonings and the liquid from the tin of sweetcorn (if there is any - some brands are more-or-less vacuum-packed) and blend until smooth.  

When the tortelloni have finished cooking, put the blended tomato mixture on top of the onions, raise the heat and stir vigorously until it comes to the boil and thickens.  At which point, turn off the heat and add the grated cheese and the sweetcorn,

stir, and then add the tortelloni and stir in, flattening off the top. 

Now cover the top with sliced halloumi,

and bake at mark 6 for about 30 minutes.  

Poireaux vinaigrette

This is a traditional French starter, perfect for St. David's Day.

1 leek per person, cut into small pieces 

1 heaped tsp. Dijon mustard (or any other kind; I do prefer the kind with seeds in it, but you could even use mustard powder instead, although arguably not so much!)

C 2 tbs wine vinegar 

C 4 tbs olive oil

Steam the leeks until they are cooked. Meanwhile, put the mustard and vinegar into a blender and add the oil in a steady stream while it is running. The mustard with emulsify the mixture, which is what you want. Season as liked - I didn't think it needed any more, but you might.

Pour a judicious quantity of the dressing on to the hot leeks and stir well. You want to coat them, not give them a bath, so you may have some dressing left over, depending on how many leeks you have. Allow to cool, and refrigerate before eating. They are meant to be eaten cold. 

Chickpea and vegetable curry with red rice

1/2 cup chickpeas, soaked overnight and then cooked in a pressure cooker for 12-15 minutes

OR 1 tin chickpeas, drained and rinsed

1 red onion, peeled and chopped

2-3 cloves garlic, peeled and crushed

1 red or yellow pepper, chopped

chunk of butternut squash, peeled and diced

Either 1-2 small or 1/2 large courgette, diced

1 tin tomatoes

Sloosh tomato paste

2 tbs olive or other cooking oil

Curry powder, either your own blend or a proprietary one

Salt, pepper, etc

To serve: your choice of rice.  I used red rice, as I have recently come across it in a local vegan take-away, and it is utterly delicious - much nicer than brown, and quite a different thing to white.

Fry off the curry powder in the oil for a few minutes, then add the onion and other vegetables, which you stir well and leave to cook for a few minutes.  Then add the tomato paste, the tin of tomatoes, and any other seasoning you choose - I used salt with thyme (a blend from Brockwell Park), freshly ground mixed peppercorns, and a spoonful each of Dunn's River ginger/garlic/pimento and All-purpose seasoning.  I also added a teaspoonful of sugar, which is lovely with tomatoes - doesn't make it sweet, but does lift it. Allow to cook for 20-25 minutes until the vegetables are done, then serve with rice, and if liked, chutney, yoghurt, etc.

The red rice is cooked like any other kind - rinse, cook off in a little oil, add twice as much boiling water, stir, cover, leave on minimal heat for 45 minutes and then let sit for at least 10 minutes to absorb any remaining water.

Healthy ice cream, aka frozen smoothie

I found this recipe when I first went on-line, over 25 years ago now.  I hadn't made it for ages, but we had some slightly over-ripe strawberries that weren't going to survive in the fridge and needed frozen, so.....

1 banana, sliced and frozen (open-freeze on a plate so the chunks don't stick together)

1/2 punnet ripe strawberries, frozen (or you could use pre-frozen strawberries)

1 standard tub, or 2 tbs thick Greek yoghurt

2 tsp honey (optional)

I found I'd too much yoghurt to fruit, so added some frozen raspberries.

Exact quantities are not important, nor, indeed, is the kind of fruit other than bananas!  I've also used fruit juice instead of yoghurt and honey (useful if you want it vegan) - you can always omit the honey if you prefer, too, but it does add a bit of sweetness that is necessary in a frozen dessert.  You could also use a fruit  yoghurt instead.... experiment!

Put everything in a food processor - a blender isn't sturdy enough - and work until it comes out as really smooth and delicious ice-cream.

If there is more than you want to eat in one sitting, put it in a freezer-proof container and put in the freezer.  It will freeze rather hard, but you can take it out of the freezer a little before you want to eat it.