Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

  • 3-4 medium potatoes
  • 1 onion
  • 2 cloves of garlic, minced
  • 1/2 head of broccoli, chopped
  • Broccoli stem, finely cut
  • 20g frozen spinach
  • Handful of fresh parsley
  • 1 tbs dried parsley
  • 100ml veg stock
  • 1 tbs Dijon mustard
  • 1 tsp nutritional yeast
  • 1 litre of water
  • Rapeseed oil
  • Salt & pepper

 

Garnish:

  • 1 tbs walnut oil
  • Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

Enjoy!

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Food: Curried pancake stack

This is what I made on Pancake Day, or Shrove Tuesday as an alternative to sweet British pancakes with lemon & sugar…which are amazing btw! Here’s how you can make these for dinner and have the sweet ones for dessert 😉 These are also, omitting the Oatly for  another plant milk/ yoghurt alternative, gluten free too!

You’ll need:

For the pancakes:

  • 100g Gram (chickpea) flour.
  • 30g Frozen spinach, thawed.
  • 100ml Aquafaba.
  • 2tbs Chia seeds.
  • 1tsp Green barley powder.
  • 1tbs of kalonji / nigella/ black fennel seeds
  • 1tsp Garam marsala.
  •  1tsp Chilli powder.
  • 1tsp Cumin.
  • Salt & pepper.
  • Splash of non dairy milk (I used Oatly)
  • 1 Portions worth of leftover curry, vegan in my case.

For the Raita:

  • 2tbs Oatly fraîche/ soy yoghurt
  • Splash of water (If using Oatly fraîche)
  • Thumb size piece of cucumber.
  • Handful of fresh mint.
  • Sprinkle of salt

To Garnish:

  • 6 Bhaji bites
  • Handful of chopped coriander
  • 5 lingonberry pickled onion rings, learn how to make them here

This recipe is a doddle to make, simply start by heating up your aquafaba on a low heat in a pan with the chia seeds. This should start the chia seeds coagulation process.

Whilst they begin to heat up, you can get your dry ingredients ready. Sieve the spices, green barley powder, gram flour and salt & pepper into a big mixing bowl. Once you can see the chia seeds have began to open and make a gel, take the mixture off the heat.

with a hand blender, pulse the spinach ever so slightly until it begins to break up. Combine with the aquafaba/chia mixture, then add the kalonji seeds. mix until you get a green, gloopy mixture. Now, all you have to do is simply mix with the dry mixture and add a splash of non-dairy milk accordingly until it becomes a thick batter.

Fry in an oiled pan, remembering to spread the mixture evenly. Keep an eye on the level of oil in the pan, between pancakes, you may have to add a bit more oil.

once they are all cooked, stack them on a plate for later.

I had a bit of batter leftover, but not enough to make another pancake. Instead of wasting it, I decided to make these bhaji bites. To the batter I added 1tbs of finely chopped spring onion, 1tsp turmeric and 1tsp paprika. mix and dollop a teaspoon worth into the pan, to which I added an inch of oil. They will slightly expand and bubble. Cook until crispy, but be vigilant as they can burn easily.

Once done, pop them onto some paper towel to drain and pop the leftover curry in a pan/ microwave to heat through.

Whilst you’re waiting for the curry to re-heat, it’s time to make the raita. Chop the mint & cucumber finely, adding to a bowl. Mix through the yoghurt/ fraîche. If you’re using the Oatly fraîche, you may need to add a splash of water to the bowl, as its quite a thick product. Season with salt & you’re done!

Time to assemble!

Layer each pancake with a big dollop of curry, then on the final layer, top with the raita & garnishes and finally crown with the bhaji bites.

It’s great paired with a light & refreshing beer. I made a shandy out of Five Points Ale & Cawston Press cucumber & mint soda and it worked perfectly!

Enjoy!

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Food: Carrot salmon & spinach lattice

Following from the success that was my fishless fishcakes recipe, I wanted to see if I could make “carrot salmon” the star of the dish, which is where the lattice pastry came in. This recipe is a perfect alternative for a salmon en croute and with Mother’s day on the horizon would be a perfect treat for any mam/mum!

You’ll need:

  • 4 medium/large carrots, peeled cut into coins,
  • 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
  • 1 tbsp of dried dill,
  • Handful of dill stalks,
  • 1tsp dill oil (optional),
  • Salt & pepper,
  • Handful of fresh dill, chopped
  • 200g frozen spinach,
  • Zest of 12 lemon,
  • Juice of 1lemon,
  • 1 Onion, finely chopped,
  • Glug of garlic oil,
  • 1 pack of ready rolled puff-pastry
  • 1tbs aquafaba
  • 1tsp non-dairy milk (I used Oatly)

To garnish:

  • Sprinkle of salt (I used Saltverk black lava salt)

 

To begin,  boil the carrots until soft in salted water mixed with the dried dill, the stalks and seaweed.

Meanwhile, fry the onions in a pan until translucent. Set aside for later.

Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside in a bowl and leave to cool.

Then add the lemon juice & zest, the onions, the garlic oil, the fresh dill, and the frozen spinach. Leave it in the fridge for a few hours to firm up, during which point the spinach would have thawed.

Once firm & slightly dry, mix the now thawed spinach through the mix. Season to taste. Roll out the pastry and cut a box net, this is so you can wrap the filling up, leaving a window at the front. Leave a square of pastry aside, though, for making the lattice. Cut this into thin strips.

Place the filling at the centre and begin to place on the lattice strips, I did it in a diagonal formation, to give the impression of fish scales. Feel free to change it up, though! Once happy with the design, start to fold up the edges. At this stage if theres excess, you can fold it back down and simply trim it. Once folded, crimp each corner and place on a baking tray lined with greaseproof.

Place into a pre-heated oven (180°C fan) for 25 minutes. Check and turn and place back in for another 20 until golden brown. Take out the oven and let to cool slightly.

Serve with some green veg, parsley potatoes and a crisp glass of wine.

 

Enjoy!

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Food: Creamy aubergine pesto pasta

I had an extra aubergine in my fridge and I didn’t know what to do with it – well this a perfect for a midweek evening meal!

Feeds 2/3

To make you’ll need:

For the pesto:

  • A big handful of spinach
  • A handful of watercress
  • A handful of basil
  • 20g blanched almonds
  • 2 garlic cloves, grated
  • 10g nutritional yest, ground
  • Some Extra Virgin Olive oil
  • Salt & pepper

For the dish:

  • 1 aubergine
  • 4 tbs of the pesto
  • 180g dried tagliatelle
  • 1tbs dried rosemary
  • Handful of wild rocket
  • Juice & zest of 1/2 lemon
  • 1 heaped tablespoon of Vegan cream cheese- I used Oatly
  • Splash of Non-dairy milk- I used Oatly
  • Salt & Pepper
  • 1tbs garlic infused oil

 

To start, all you have to do is blend up the leaves, nuts and garlic with a stick blender until smooth. Pour in the oil bit by bit until it’s a runny paste and then set aside. Next, add the nutritional yeast and season with salt & pepper then blend again. Done!

Prepare the aubergine by cutting it into coins and place them into a colander over a bowl. Sprinkle with a generous pinch of salt and leave for 30 minutes until the juices have extracted. When this happens, pat them down with a wet cloth, sprinkle them with the rosemary and place on a chopping board. Chop the coins of aubergine into thick strips. Once this is done you can start cooking.

Set a shallow pan on a low heat with a glug of garlic oil. When the pan heats up, add in the aubergine and fry until it starts to soften. When this happens, squeeze the juice of half a lemon in and place the lid on for it to steam in the juices. Leave the lid on for a good 6-7 minutes or so. This is the time you can start the pasta. Cook the pasta in a pot of salted & oiled boiling water until sufficiently ‘al-dente’.

When you’re ready to take the lid off, the aubergine should be soft and the skin should have become a bright fuchsia. Now add in the pesto and allow it to cook down. Splash in some oat milk and a generous nob of cream cheese. Drain the pasta and stir through with a big handful of wild rocket. Make sure the sauce clings to everything – the heat of the dish will wake the rocket up. Heap into bowls and season with freshly ground black pepper.

I served mine with a large, crisp glass of white.

Buon Appetito!

 

Food: Ionian vegetable penne

Here’s a recipe for a Mediterranean meal that’s bursting with flavour, vitamins and nutrients that will help you beat the Winter blues and take you to the shores of the Med.

Serves 4

You’ll need:

  • 1 medium aubergine,
  • 3 cloves of garlic,
  • Minced 1/4 head of broccoli,
  • Handful of mushrooms, sliced,
  • 200g penne pasta,
  • Handful of fresh spinach,
  • Handful of cherry tomatoes, halved,
  • 1 tbs of sundried tomato paste,
  • 1 can of chopped tomatoes,
  • 1 large brown onion, chopped finely,
  • Small glass of white wine,
  • 1 tbs dried oregano,
  • 1 tbs dried rosemary,
  • Handful of fresh basil, chopped,
  • Salt & pepper,
  • Squeeze of lemon juice,
  • Glug of garlic infused oil,

Start by chopping the aubergine into coins and place them in to a colander (over a bowl). Sprinkle salt over them and wait until it starts extracting it’s juices (this stops it becoming bitter). This should take 30 minutes or so.

Once the juice has been extracted wipe with a paper towel and fry off into a shallow Dutch oven on high with a drizzle of garlic oil. Once coloured in both sides, take them out and chop them into bite sized chunks. Squeeze some lemon juice over the aubergine and add another glug of oil to the pan. Next, add the chopped onions and garlic and fry off until translucent. Add in the sundried tomato paste and chopped tomatoes. Simmer for 8-10 minutes. Next, add the sliced mushrooms, cherry tomatoes and the dried herbs. Cook until the mushrooms have started to soften. Next, add the white wine and basil. Cook for a further 5 minutes, then place (lid on) into a preheated oven at 140 for 45 minutes- an hour.

While it’s cooking you can prepare the broccoli. To do this, chop the head into florets and parboil the florets in salted water. Once sufficiently ‘al-dente’, remove and pat with a paper towel. Next, place a cast iron skillet on your hob’s highest setting. Once scorching hot, char the broccoli using some tongs (constantly turning them as they can easily burn rather than char). When ready, place them in a bowl, squeeze some lemon juice and place a saucepan lid on top (it will slightly steam them).

Once the hour’s up take out the Dutch oven, add the broccoli and stir. Place on the hob on low, to keep it warm. This is the time to cook the pasta. Boil some penne (dried or fresh) in some salted and oiled water. Cook until sufficiently ‘al-dente’. Strain the pasta, then add it to the sauce. Finally take a handful of fresh spinach and place into the pan. It will begin to wilt as it hits the pan. Stir everything together and serve. Garnish with a sprinkle of chopped fresh basil. We served ours with a couple of glasses of ice cold lemon water and some amazing Rosemary focaccia from Wright’s Food Emporium.

Buon Appetito!

Food: Slow baked lemon & garlic aubergine with a tahini dressing

This is a straight forward recipe for a Levantine inspired aubergine dish with the flavours of Tahini, garlic, lemon, mint and coriander. Serves 2.

You’ll need:

  • 1 medium aubergine
  • 2 cloves of garlic, grated
  • Zest & juice of half a lemon
  • 2 tbs garlic infused oil
  • 2 tsp Sumac
  • 1tsp dried oregano
  • 1tsp dried rosemary
  • Salt & pepper

For the Tahini dressing:

  • 2 tbs tahini
  • zest & juice of half a lemon
  • 1 tbs sunflower oil
  • 1 tbs water
  • 1 clove of garlic, grated
  • Handful of fresh coriander & mint, chopped
  • Salt & pepper
  • 1 tsp agave

Begin by chopping the aubergine in half. Place in a dish and sprinkle with salt. Leave for 30 minutes until juice starts coming out of the vegetable. This draws out all the bitterness. Wipe away the salt with a damp piece of tissue and place the aubergine halves in a baking dish. Drizzle with oil and spread the grated garlic and lemon zest onto the flesh of the aubergine, along with the dried herbs and the sumac. Squeeze the lemon juice all over, cover with foil and pop into a preheated oven at 140°C. This needs to be cooked low and slow, so put it in for 1 hour 40 minutes.

While it’s baking you can chill, read a bit, do what ever you want.

Or you could also use this time to make the tahini dressing! Simply spoon 2tbs of tahini into a bowl and add the zest & juice of the other lemon halve. Add in the garlic, agave for sweetness and the chopped herbs. Next, add in the oil and stir. If still a bit too thick, add 1tbs of water until it has a pouring consistency. A crack of pepper and a sprinkle of salt and it’s done.

After  the 1 hour 40 minutes is up, take the foil off the aubergines and turn up the oven to its hottest setting for a further 8-10 minutes, to crisp them up. Once crisp they are ready to serve. To plate up, place the aubergine on the plate and smother it with the tahini dressing. Garnish with some more fresh coriander. We served ours with some fluffy couscous garnished with jewels of pomegranate and fresh spinach cooked with 1 tsp lemon zest and a drizzle of Extra Virgin olive oil and some toasted almonds.

Like myself, you could serve a cocktail or rather mocktail to compliment the meal. This drink has all the classic flavours of the Levant. To make you’ll need:

  • 200ml Pomegranate juice
  • A dash of raspberry syrup
  • 2 Sprigs of mint
  • A Squeeze of lemon juice.
  • some lemon flavoured sparkling water
  • Plenty of Ice

To make, fill a glass with a handful of ice. Add in some raspberry syrup (I like to use the Polish raspberry syrup by Łowicz). Next top up the glass three quarters full with the pomegranate juice and a squeeze of fresh lemon juice. Top up with sparkling water and garnish with a sprig of mint.

Enjoy!

 

Food: Pancetta, mushroom & pesto pasta

Here’s a recipe perfect for a quick meal on a weeknight and it gives you a variation on the famous Italian pesto.

You’ll need:

for the pesto:

  • A big handful of spinach
  • A handful of watercress
  • A handful of basil
  • 20g blanched almonds
  • 2 garlic cloves, grated
  • 10g Parmesan, grated
  • Some Extra Virgin Olive oil
  • salt & pepper

 

For the meal:

  • A small pack of pancetta
  • 20g chestnut mushrooms
  • 200g penne pasta ( I usually work on 100g per person, so this serves 2)
  • Half a packet of Italian salad leaves/ wild rocket
  • salt & pepper

Before you start the meal I’d make the pesto, albeit not a traditional pesto, which includes pine nuts that can be expensive, any creamy nut will work and its fun to experiment with different leaves and nuts. To do this, all you have to do is use blender ( I use a stick blender) and  blend up the leaves, nuts and garlic until smooth, pouring in the oil little by little until its a runny paste. Next, add the Parmesan and season with salt & pepper and blend again. Keep aside. You can also freeze the pesto if you’ve made too much.

Next, Heat a shallow pan on low and fry the pancetta, until all of its smokey oil has been rendered. Now, add the mushrooms and fry them until soft. Whilst this is cooking you can boil the pasta in some salted water. When the mushrooms are done, add a big heaped spoonful (or two) of the pesto, to cook the raw garlic out. The pan by this point should be a vibrant green. Next, drain and add the pasta and stir. Then, add half a packet of Italian salad leaves and stir until the green oily sauce has covered everything. Serve and top with plenty of black pepper and freshly grated Parmesan. We served ours with some homemade garlic bread and a couple of crisp larger.

Buon Appetito!