Category Archives: Vegetarian

Moroccan Spiced Potatoes

I love potatoes, the ultimate comfort food!

They are a great way to fill the boys up and they pair so well with onions and spices.

If you have leftovers, reheat gently and serve for breakfast with a poached egg on top.

Serves 4-6.

Ingredients

750g baby potatoes, skin on, cooked

30mls oil

2 onions, halved and cut into 1cm wedges

2 garlic cloves, finely sliced

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon dried thyme

1/2 teaspoon chilli flakes

1/2-1 teaspoon salt flakes

2 tablespoons sesame seeds

Pepper to taste

Fresh dill

Method

In a large frying pan, heat the oil over a medium heat, cook the onion until softened, remove with a slotted spoon and set aside.

With the pan over a medium to high heat, add the potatoes, crushing them a little with your hands as you go.

While the potatoes are beginning to brown, use a mortar and pestle to lightly crush the coriander, cumin, thyme, chilli and salt.

Once the potatoes are beginning to get some colour, add the coriander mix, sesame seeds, cooked onion and garlic slices.

Stir constantly over a medium heat until the potatoes are golden and the onions are browning.

Sprinkle over the fresh dill and serve.


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Cannellini Bean and Harissa Burgers

Getting three carnivorous teenage boys to eat vegetarian food can be a bit of a challenge but, I find with my boys if I serve it in a bun, all will be right in the world!

I spread Greek natural yogurt on the bottom of the roll, top with salad leaves, burger, more yogurt and then finely diced sun dried tomatoes and some fresh pepper.

Makes 8 burger patties.

Ingredients

2 tablespoons oil

100g finely diced onion

220g grated carrot

2 garlic cloves, crushed

2 tablespoons harrisa paste

80g fresh gluten free breadcrumbs

2 x 400g tins cannellini beans, drained and rinsed

2 limes, juiced

10g mint leaves

1 egg, beaten

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper

Method

Heat the oil in a large pan and add the onions, cook until soft.

Add the grated carrot and garlic to the pan and cook over a low heat for 8-10 minutes until the carrot is soft.

Add the harrisa paste to the pan and cook for one minute.

In a food processor, whizz the bread to make breadcrumbs, tip into a large bowl.

Process the beans, lime juice, mint, egg, smoked paprika and cumin to a slightly lumpy paste.

Pour the paste into the bowl of breadcrumbs and add the carrot mixture.

Season and combine well.

Leave to rest in the fridge for one hour.

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Divide the burger mix into eight balls and form into patties.

Lay four patties onto each prepared tin.

Drizzle with a little oil and pop the trays into the oven.

Bake for 25 minutes until the outside is crisp.

Mocha Roulade

A sweet treat today, one for the coffee lovers!

The boys devoured this so it isn’t too strongly flavoured with coffee and it is gluten and nut free.

Cuts into 8 very generous slices.

Ingredients

6 eggs 

150g caster sugar

2 teaspoons instant espresso powder

50g cocoa powder

ICING

250g icing sugar

125g salted butter

2 teaspoons instant espresso powder

15mls boiling water

Method

Preheat the oven to 180 degrees Centigrade. Line a baking tray, 38x25cm, with baking parchment, folding it right into the corners as the cake batter is too light to weigh it down.

In a large bowl, whisk the egg whites with an electric whisk to stiff peaks, add 50g of the caster sugar and whisk in until the whites are shiny.

In another large bowl, using the whisk that you used for the whites, whisk the egg yolks, remaining sugar and coffee powder until really thick, creamy and the powder has dissolved. Sieve the cocoa over the bowl and fold in.

Now, fold a third of the whites into the yolk very gently. Once combined repeat with another third and then with the remaining third.

Spoon the batter, spreading it evenly up to the edges, onto the baking tray and bake for 20 minutes.

While the cake is baking boil the kettle.

In a food processor, whizz the icing sugar to remove any lumps, add the butter and whizz until creamy in the processor.

Measure out the coffee powder into a small cup, add the boiled water and stir to combine.

Slowly pour this coffee into the processor with it on to combine. Scrape down the sides and process again. You may neeed to do this a few times to get all of the coffee incorporated.

Once the cake is ready, remove from the oven and let it sit for five minutes.

Cover the cake with a clean tea towel and invert so you have the parchment up. Peel the parchment off.

Now, roll the cake, including the tea towel, skinny end to skinny end. Allow to sit and cool with the tea towel still in situ.

Once the cake has cooled, unroll gently, remove the tea towel, spread the inside of the roll with the icing and roll back up.

Sift a little icing sugar over and serve.

Chickpea Pizza Base

Another pizza base!

I love how quickly these can be made and then personalised and the base only has three ingredients, chickpea flour/besan which I always have a box of,water and salt, too easy!

This pizza is topped with passata, chorizo, Parmesan and spring onions.

To make this vegan, just use oil in your pan and select your usual toppings.

Makes 5-6 pizza bases.

Ingredients

275g chickpea flour

750mls water

Pinch of salt

Butter and or oil

Method

Measure the flour into a large bowl.

Make a well in the centre and slowly whisk the water into the flour to form a very runny batter. Set aside for 30 minutes.

After 30 minutes, heat your grill or broiler to high.

Take a non stick, oven proof, 22/24cm frying pan and heat over medium to high heat with 10g butter and 10mls oil.

Whisk the batter, season and whisk again.

Once the butter has melted, swirl around the pan and add 200mls of batter.

Swirl the pan and pop back on the heat.

Cook for 3-4 minutes until the surface appears to dry a little.

Now slide the pan under the grill, my pan doesn’t have an oven proof handle so I have it sticking out away from the heat!

Grill for 3-4 minutes until colouring.

Now you can choose to top the pizza and grill again to melt your toppings or as I do, make all the bases and then bake them in a 210 degree Centigrade oven until the toppings have melted, less than a minute for the pizza in the picture.

Zesty Coleslaw


Another coleslaw recipe, this one is great with rich meat when you need something light and zesty as a side or as I’ve done with pulled pork tonight. It’s also nice and easy to prepare for a barbecue as you let it sit around after making to let all the flavours meld together.

Adjust the herbs to suit your tastes or what you have available.

Serves 6.

Ingredients

1/4 red cabbage, finely sliced

1 small red onion, finely sliced

140g snow pea sprouts, halved

2 tablespoons fresh chopped mint

1-2 tablespoons fresh chopped dill

3-4 tablespoons fresh chopped coriander, leaves and stalks

175mls sour cream

1 lime, juiced

Salt and pepper

Method

Combine the cabbage, onion, pea sprouts and fresh herbs in a bowl.

In a small bowl, whisk the sour cream, lime juice and seasoning.

Pour the sour cream dressing over the cabbage mixture and stir well.

Allow to sit for 15-30 minutes before serving.

Stir again just before serving.

Smashed Indian Potatoes

These are very moreish! 

What’s not to love really, spicy, crunchy potatoes are always a winner!

Although I’ve included boiling the potatoes in the recipe, leftover spuds from the day before will work just as well and don’t peel them! The skins help to hold them together.

If you have any leftovers, and I doubt that you will, keep them for breakfast, reheat the potatoes and pop a fried egg on top, absolute heaven!

Serves 6.

Ingredients 

1kg baby potatoes

30g ghee, butter or oil

1 teaspoon yellow mustard seeds

1 teaspoon cumin seeds

1 teaspoon chilli flakes

1 teaspoon salt flakes

Method

Bring a large pan of salted water up to the boil. Add the potatoes and boil until cooked, mine took 15 minutes.

Drain the potatoes and leave them to cool.

Once they are cool enough to handle, gently squeeze the potatoes until they break in two in rough uneven pieces.

In a large frying pan, heat the ghee or oil over a high heat. Add the mustard, cumin, chilli and salt.

As soon as the mustard starts popping, around 30 seconds, add the squashed potatoes and stir through.

Reduce the heat to medium and fry until the potatoes are coloured and crispy.

Homemade Barbecue Sauce

This is easy to make, has tonnes of flavour and is a huge hit with my boys.

Uses wise, I have slow cooked pork and beef with it, brushed it onto meat and chicken on the BBQ, stirred it through noodles for a quick after school feed and middle son uses it as pizza sauce!

I triple the recipe to give me four jars of sauce as it keeps well if you sterilise your jars and lids.

Ingredients

15mls oil

1 red onion, diced

4 garlic cloves, roughly chopped

50mls balsamic vinegar

75g brown sugar

250mls passata

50mls gluten free soy sauce

50mls gluten free Worcestershire sauce

1 red chilli, deseeded and chopped roughly

1 teaspoon ground cumin

1 teaspoon dried oregano

Method

In a medium pan, heat the oil over a medium heat and add the onion, cook for 7-10 minutes and then add the garlic. 

Cook for two minutes and add the balsamic vinegar, scrape any caramelised bits off the bottom of the pan and simmer the vinegar until it has reduced by half.

Now add the sugar, passata, soy sauce, Worcestershire sauce, chilli, cumin and oregano.

Bring up to the boil and simmer for 15-20 minutes until thickened and darkened.

Sterilise your jars now if you are making extra.

Use a stick blender to whizz to a lump free sauce.

Pour into sterilised jars if you have made extra.