Tag Archives: lemon

Sweet Potato and Feta Cigars with Tahini Yoghurt Sauce

31 Oct Sweet Potato Cigars Filling

 Just because it’s Halloween I am purposefully not posting a pumpkin recipe. I’m not of fan of Halloween and this is my pathetic attempt at rebellion.

This year I actually purchased hideous Halloween sweets from Mercadona for the lovely children next door who knocked incessantly on my front door last year.  I studiously ignored them because I didn’t have any sugary, chemically, teeth-rotting unhealthy products to give them. They repayed my kindness by chucking eggs at our front door, so The Washer Up went mad and chucked them back at the neighbours front door. So this year I bought sweets. I hope they’re happy.

So anyway, this is  my kind of treat, filo pastry cigars filled with roasted sweet potato, feta cheese, spring onion, fresh coriander, parsley and red chilli. Unsurprisingly Middle Eastern in origin and unashamedly Ottolenghi of course, who else? He has a new TV programme starting in November on More4, needless to say we are very excited.

The tahini yoghurt sauce is one of my favourite things, it is totally delicious. You can serve it just as a dip with flatbreads or raw veggies, or I have served it with these Cauliflower Fritters, these Baked Falafel Cakes and these Muhammara (Roasted Red Pepper & Walnut) Cigars too.

Sweet Potato & Feta Cigars Recipe

Makes 6 cigars, serves 3-4, vegetarian. Adapted from Ottolenghi for The Guardian

  • 1 large sweet potato (about 400 g), scrubbed clean
  • 2 spring onions, chopped
  • 75 g Greek feta cheese, crumbled
  • a handful of fresh coriander, chopped
  • a handful of fresh parsley, chopped
  • 1 red chilli deseeded & chopped
  • 1/2 tsp salt
  • freshly ground black pepper
  • 6 sheets of filo pastry (defrosted if frozen)
  • olive oil for brushing
  • sesame seeds

Preheat the oven to 200C. Prick the sweet potato a few times with a knife and place directly on a rack in the oven. Roast for 45-50 minutes until soft and cooked all the way through. Cut in half lengthways and leave until cool enough to handle.

Scrape out all of the sweet potato flesh into a bowl and mix with feta, spring onions, herbs, chilli, salt & pepper mashing with a fork. Taste for seasoning and leave to cool completely.

When ready, preheat the oven to 200C, line a baking tray with parchment and brush with a little oil. Unroll the filo pastry sheets and cover them with a clean tea towel to stop them drying out. Remove two sheets together and place them on top of each other on your work surface with the short end facing you, so you have a double layer sheet. Cover the rest back up with the tea towel.

Cut the two sheets in half lengthways this will make two cigars. On the left hand double layer strip, put a few heaped tablespoons of the filling in a sausage shape about 2 inches from the end of the pastry nearest you, leaving a centimetre free at each side end. Brush the pastry with a little olive oil and start to roll up your cigar around the filling, fold in the two side ends at about half way through and brush with a little more oil every now and then while you finish rolling up the cigar. Brush the top with some oil and place on the lined baking tray. Continue with the rest of the filling, you should get six cigars. You can refreeze (or refrigerate) the unused pastry.

Sprinkle a few sesame seeds over the tops of the cigars and bake for 25 -30 minutes until golden brown and cooked.

Tahini Yoghurt Dipping Sauce Recipe

Serves 3, vegetarian, gluten-free

  • 1 pot (125 ml) goat’s or greek yoghurt
  • 1 heaped Tbsp tahini paste
  • the juice of half a lemon
  • 1 Tbsp chopped fresh coriander
  • 1 Tbsp chopped fresh mint or parsley
  • salt & black pepper
  • cumin or sumac to serve

Mix all the ingredients together well making sure the tahini is mixed in and taste. Adjust lemon, salt or tahini to suit. Serve in bowl sprinkled with a little cumin or sumac and a few fresh herb leaves.

These are the perfect sweet treat for an evening huddled on the sofa with all the lights turned off pretending you’re not in…

Happy Halloween!!

Spiced Chickpea Falafel Cakes with Tahini, Yogurt and Mint Sauce

22 Jun Falafel Cake

It may surprise you to find that this is the first time I have posted a falafel recipe. Falafels are emergency vegetarian food, especially when out and about. Wherever you are there is normally a Turkish kebab shop that can save your life when starvation takes hold and you need something quick and tasty.

I have a theory though. A falafel conspiracy theory, if you like. I think that the falafels you buy in most Turkish or Lebanese restaurants or cafes are made out of a packet mix. I know, controversial. My reason for this slanderous outburst is sound and based on personal experience. Theirs hold together and mine, do not. See the picture below for an example of a very lovely falafel we bought from an Israeli vendor at the market.

 Along with a delicious tabouli salad, spicy tomato dip, broad bean dip and cheese and potato puffs. Perfect picnic food. For when your friends have very kindly allowed you to spend the day by their pool while they are away.

I also some bought some gorgeous gladioli and a big box of irresistible looking plums at the market. I see plum recipes coming up. Anyway back to the falafels.

Correct me if I am wrong, and I am sure you will, but aren’t falafels made from chickpeas? The ones you buy seem to be made from bulgur wheat or couscous. They have a distinctly grainy inside that looks and tastes nothing like a chickpea, cooked or uncooked. Am I the only person that has noticed this? Don’t get me wrong they taste great and I love them but pureed chickpeas they ain’t.

That’s my excuse anyway. I’ve tried with cooked chickpeas and dried, soaked overnight chickpeas. Whatever, I have always had a disaster. Either too dense, hard and chewy because I’ve added so much chickpea flour to make them hold together or too sloppy and they fall apart and disintegrate as soon as I start to cook them in the oil. Until now that is…..

…actually that is a little bit of a lie. The first lot of these I cooked in oil and they disintegrated as usual. Tasted good but had to be scooped into a flatbread and eaten.

My success came about through baking them rather than frying. Mould them into patties, dust with a little polenta or cornmeal, brush with a tiny amount of oil and bake for about 30 minutes. They are still not the most stable of snacks, you couldn’t throw one at someone from the other side of the pool, for instance but they are soft, delicious and a little crumbly.

And they taste of chickpea. Enhanced with a few herbs, spices and harissa. Perfect. You just need a little tahini yoghurt sauce and a squeeze of lemon.

Spiced Chickpea Falafel Cakes with Tahini Yoghurt Sauce

Serves 3, makes about 9, vegan, (without the sauce) gluten-free.

Prep time: 15 mins Cooking Time 30 mins

  • 1 tin/jar cooked chickpeas (400 gr), drained, rinsed & dried
  • 50 g of fresh peas (not frozen too wet) optional
  • 25 g hazelnuts, chopped (optional)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  •  a big handful of chopped fresh herbs, I used, mint, coriander, parsley & oregano
  • 1/2 tsp or more harissa paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sumac (optional)
  • 1 tsp honey
  • the juice of half a lemon plus wedges to serve
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • polenta or cornmeal fro dusting

Put all the ingredients in a food processor and blend until smoothish and it has come together. If you need to, add a bit more lemon juice to get it moving but not a lot. Taste and adjust seasoning. Mould into cakes and put in the fridge to firm up for a while or overnight.

When ready to cook preheat oven to 200 C. Put the polenta on a flat plate and roll the patties in it to lightly coat all sides. Line a baking tray with baking paper place the patties on the tray and brush very lightly with a tiny bit of olive oil. Bake for 30-35 minutes until slightly browned and serve with the tahini yoghurt sauce.

Tahini Yoghurt Sauce

  • 1 pot (125ml) Greek yoghurt
  • 1 tbsp tahini paste
  • the juice of half a lemon
  • a handfull of fresh herbs, chopped I used mint, coriander, parsley & oregano
  •  a drizzle of olive oil
  • salt & black pepper
  • a pinch ground cumin
  • a pinch sumac (optional)

Put all the ingredients in a bowl and whisk to combine. Taste and adjust lemon & salt as necessary.

Serve the falafel cakes with the tahini yoghurt sauce, lemon wedges and some salad leaves. In a flatbread/pita or not, it’s up to you.

I might have to buy a packet mix for falafel just to find out if that’s what they use. Just to prove to myself really. If it’s not I can’t understand it, any ideas?

Watermelon, Feta and Mint Salad with Pistachio and Parsley

5 Jun Watermelon Salad

I know it may be a little early in the season for watermelon where you are, or it may even be getting on for winter but I got a baby watermelon in my organic veg box this week. Look how cute it is.

Look, I put it next to a lemon for you so you can see how small it is. Watermelon is one of the ingredients in my favourite summer salad and it is definitely feeling a lot like summer here so this is what I made with it.

Watermelon, Feta & Mint Salad with Pistachio & Parsley

Serves 2, vegetarian, gluten-free. Adapted from Nigella Lawson

  • 1/4 small red onion, very finely sliced
  • the juice of half a lemon
  • 400 g watermelon, rind & most of the seeds removed then cut into approx. 4 cm triangles
  • 100g Greek Feta cheese
  • a handful of fresh parsley leaves, left whole
  • 5 or 6 fresh mint leaves, finely chopped
  • 8 black or purple olives, halved & stoned
  • black pepper
  • extra virgen olive oil
  •  a handful of shelled pistachios, roughly chopped
  • lemon wedges to serve

Put the finely sliced red onions in a small bowl and cover with the lemon juice. Leave to soak while you make the rest of the salad. This makes the flavour less harsh and turns them a pretty magenta colour.

Place the watermelon triangles in a beautifully random arrangement on your serving dish/plates. Cut or break  the feta into similar sized pieces as the watermelon and scatter them amongst the watermelon. Tear off sprigs/leaves of parsley and do the same. 

Tip the bright pink onions and their juices over the salad, add the olives, drizzle with a little olive oil and top with the chopped pistachios and a grinding of black pepper. Serve with extra wedges of lemon if you like.

This is me sending some much needed sunshine in the form of this beautiful salad to all the people in the UK celebrating the Queen’s Jubilee in the cold and rain.

This is my 93-year-old Grandad at a Jubilee garden party yesterday. He is wearing ski gloves, a shawl and a blanket over his legs. This is the 4th of June by the way, a typically English summer’s day!!

Sending you some sunshine Grandad, Enjoy!!

Smashed Broad Bean Dip with Fresh Mint, Garlic, Manchego and Lemon

27 May Broad Bean Dip

This is just a quick and easy recipe that I wanted to share with you because it is perfect for this time of year. When you can’t be bothered to cook anything complicated but want something fresh and delicious to munch on. This is it.

I found the recipe in a pile of newspaper and magazine clippings that The Washer Up’s dad, Jim had sent me from England. He cuts anything food and drink related out of the Sunday papers and saves them up to send over. It’ s very handy for keeping up with what’s going on over there.

The original recipe used 500 grammes of podded broad beans, I didn’t have anywhere near that many so I have adjusted it to suit. It’s one of those things where you can taste it as you go and add more garlic, lemon or mint to your taste. 

If you have young broad beans that are still very small and bright green you can use them raw. If not you can blanch the podded beans for two minutes then squeeze the bright green peas out of the pale jade skins and you’re good to go. I know that squeezing broad beans may sound boring bit it’s actually quite a therapeutic thing to do sitting outside in the early evening sipping a glass of mint tea or even a Mojito. It’s worth it just to see that beautiful bright green paste when you’ve done.

Smashed Broad Bean & Mint Dip

Serves 2-3 as a snack, vegetarian, gluten-free. Adapted from Eat Your Veg

Prep time 15 mins

  • about 200 gr broad beans (podded weight)
  • 1/2 clove garlic
  • 1 tsp salt
  • 5 mint leaves
  • 2 tbsp olive oil (or more)
  • 50 gr grated manchego (or pecorino/parmesan)
  • a squeeze of fresh lemon juice
  • bread to serve, toasted flatbread/baguette/ciabatta or wholemeal toast

Blanch the broad beans (unless very young, tiny & bright green) for two minutes in boiling salted water, drain and then squeeze the bright green peas out of the pale green cases.

In a mortar & pestle, crush the garlic and 1/2 tsp salt to a paste. Add the mint leaves and pound again to a paste. Add a handful of the broad beans and grind to a paste. Add more beans and continue pounding until you get a slightly chunky textured puree.

Drizzle in the olive oil and mix well then add the cheese, lemon juice and season with salt and black pepper. Taste and adjust lemon, mint salt as necessary. Serve on/with toasted bread and drizzle with a little more olive oil.

Sit back and enjoy this fresh and delicious seasonal treat, I’m off to make some more, it’s addictive. Thanks Jim.

A Really Good Hummus Recipe

9 May Hummus Bi Tahineh

At last, I’ve found an authentic tasting hummus recipe that comes somewhere close to replicating the gorgeous hummus at my favourite Lebanese restaurants. Sure, I can make a half decent tasty hummus, have been making it for years, but I have never been to get anywhere near to the creamy smooth addictiveness of the professionals. Until now that is.

The purists out there are going to say that it’s not authentic because I didn’t use dried chickpeas that I soaked overnight. They would be right and next time I will. If I remember. That’s the problem you see, I am never that organised. I have the best of intentions but it never seems to happen.

That is what is so great about this recipe, it is fabulous even if you don’t do the soaking overnight thing. The secret to the smooth and creaminess is that you rub the skins off of the chickpeas. I’d never heard of that before. It makes such a difference to the texture and flavour of the finished product. It is lighter in colour, much creamier, smoother and less bitter. It is a little bit of a faff but so worth it for the end result, I promise.

Hummus Bi Tahine (Chickpeas with Tahini) Recipe

Serves 3-4 as a snack, vegan, gluten-free. Adapted from Desert Candy

Prep time: 20-25 mins with cooked chickpeas. If using dried chickpeas see the original recipe here

  • 1 tin/jar (400 gr) cooked chickpeas, drained and rinsed
  • 1/4 tsp salt
  • 2 cloves garlic
  • 4 tbsp tahini
  • 4 tbsp fresh lemon juice
  • olive oil, cumin, sesame seeds to serve

Place the drained and rinsed chickpeas in a saucepan and cover them with water by at least an inch. Gently rub the chickpeas against each other with your hands in the pan. Do this for a few minutes. Skim off any visible skins from the top.

Bring to a boil then lower the heat and simmer for about 15 minutes until the chickpeas are very soft. Check by squishing one between your fingers, it should squish very easily. Remove from the heat and skim off any more visible skins but keep the cooking liquid as you will need it later.

 I actually removed the chickpeas from the cooking liquid with a slotted spoon and slipped any remaining skins off of the chickpeas. Fiddly but worth it.

Place the garlic and salt in a mortar and pestle and smush to a paste (you can also do this in a mini chopper). Add the tahini & lemon juice to a processor with the garlic & salt paste and blend until smooth and light coloured. Then add the skinned chickpeas and blend until very smooth. Thin the hummus to the desired consistency with the cooking liquid a tablespoon at a time. Taste and season with more salt as required.

To serve, swirl the hummus onto a deep plate or shallow bowl, drizzle with a little olive oil. Finish with a sprinkling of cumin/paprika and a few sesame seeds.

Use warmed flatbreads, raw carrots, salted crisps (so wrong but so right) or even clean fingers when you run out of everything else, to carry the hummus to your happy mouth and smile.

Lemon Polenta Olive Oil Cake

31 Jan Lemon Polenta Cake

Lemons are everywhere here at the moment. I use lemons a lot in my cooking to brighten up soups, curries, salads and dips. Most of my dishes are finished of with a squeeze of lemon before serving. It just highlights all the other flavours and brings the dish to life.

I saw Nigella make a lemon polenta cake that looked delicious. Hers had quite a bit of butter in it so I thought I’d try to make it with olive oil instead. I have some amazing first press newly harvested local stuff to play with and I’m always looking for excuses to use it in anything.

You should always keep olive oil (or anything really) in glass bottles if you can. Plastic affects the chemical make up of things especially when heated.  Like you should never use cling film when microwaving things. Or drink water out of a plastic bottle that has been in the sun. Microwaves are nasty anyway. Ours broke a few years ago and we have never replaced it. I honestly don’t miss it at all.

Most recipes also use a mixture of polenta, plain flour and ground almonds. I wanted to make a gluten-free, dairy-free version so I tried it without the flour. It works…

Lemon Polenta Olive Oil Cake

Makes a 24cm/9 inch cake, serves 12. Dairy-free, gluten-free.

Adapted from A Meandering Mango

Prep time: 15 mins Cooking time: 45 mins

  • 3 large eggs at room temperature
  • 160 gr (3/4 cup) brown sugar (or raw sugar)
  • 80 ml (1/3 cup) olive oil
  • 2 large lemons, zested & juiced
  • 1 tsp vanilla extract
  • 190 gr polenta (cornmeal)
  • 75 gr (1/2 cup) ground almonds
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • icing sugar for dusting

Preheat the oven to 150 C and oil a 24 cm loose bottomed cake tin.

Whisk the eggs and sugar until light and creamy (about 4 mins). Slowly drizzle in the olive oil, continuing to whisk until all the oil is combined. Whisk in the lemon zest and vanilla.

In another bowl, stir together the polenta, ground almonds, baking powder and salt. Sieve this mixture over the eggs and sugar in 3 batches, alternating with the lemon juice, folding until just combined.

Pour into the oiled cake tin and bake for 40-45 minutes until a skewer comes out clean.

Leave to cool in the tin for about 10 minutes then turn out to cool completely on a wire rack.

Serve with a light dusting of icing sugar. You can also make a lemon syrup to drizzle over if you think it needs it. Heat up some lemon juice and icing sugar in a pan until the sugar dissolves. Use a cocktail stick or piece of dried spaghetti (authentic Italian version) to make holes all over the top of the cake. Pour the syrup slowly over the top of the cake letting the syrup sink in.

Buen Provecho!!

In my next post I will be making an exciting announcement about what I will be getting up to over the next month…

Stay Tuned!!

Spiced Cauliflower Fritters with Lemon Coriander Yoghurt Sauce

11 Jan Cauliflower Fritters

I’ve been watching these cauliflowers growing over the last couple of months and up until a week ago I thought they were cabbages. Suddenly the creamy white florets appeared and grew very quickly inside their leafy layers.

Cauliflower is one of those vegetables that I used to hate but now love, like aubergines. I think I had a bad cauliflower cheese experience at some point that put me off them for a long time.

Continue reading

Mixed Vegetable Paella and Stuffed Peppers

6 May DCIM100MEDIA

 

This is one of my favourite recipes. It was one of the first recipes I posted on this blog when I started it last September. I have decided to reblog it for those of you who haven’t seen it because it is really versatile and delicious. I make it at least once a week. It is a great way to use up any leftover odd bits of veg you have lying around.

I use whole grain (brown) rice which takes bit longer to cook but you can use any short grain or risotto rice. For me the essential ingredients are saffron, peppers, tomatoes, peas, rosemary, paprika, parsley and lemon juice. Any veg you want to use is fine just make sure you have red and green in there to stand out against the beautiful saffron gold.

The best thing about making paella is the leftovers. I always make sure I make too much so I have some left for lunch the next day. You can always just reheat it but using it to stuff a pepper is such a quick and easy way to make it a bit more special. Go on spoil yourself. Just slice the pepper in half if it is large (as below) or slice the top off a smaller pepper, take out the seeds and membrane and pile in the paella. Drizzle with some extra virgin and bake for about 25 minutes. You can even grate over some Manchego cheese before it goes in the oven for extra flavour.

Just serve with a simple salad dressed with lemon juice & olive oil and a wedge of lemon to spritz over the paella pepper.

Another way to use up the leftovers is to make paella cakes. You just form the cold paella into little patties and shallow fry or bake them until crispy. The crispy bits are the best. You can see my full instructions for the paella cakes here. Or try stuffing tomatoes with the paella rather than peppers.

Mixed Vegetable Paella Recipe

serves 2 with leftovers, vegan, gluten-free

  • 1/2 onion, finely chopped
  • 1 leek, halved lengthways, rinsed & sliced
  • 2 cloves garlic, finely chopped
  • 1 or 2 small green peppers (the long thin ones) sliced
  • 1/2 big red pepper, chopped
  • 6 mushrooms, sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste (tomate frito)
  • 4 handfuls of short wholegrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/4 tsp dried chilli flakes
  • 1 tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely, about 1 tsp
  • salt & black pepper
  • a good splash of Spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • a handful of fresh parsley, chopped
  • some grated Manchego cheese (optional)
  • 1 lemon, half squeezed, half cut into wedges

Heat about 2 tbsp olive oil in a large pan over a medium heat. Fry the onion & leek  with a pinch of salt until translucent (about 3 – 4 minutes)  then add the garlic and cook for another 2 mins.

Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of sherry/wine and the tomato paste, stir to incorporate.

Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.

Serve sprinkled with grated Manchego cheese (if using), some more chopped parsley and wedges of lemon.

Paella Stuffed Peppers Recipe

serves 2, vegan, gluten-free

  • leftover paella (see above)
  • 1 large red pepper (or 2 small)
  • extra virgin olive oil
  • manchego cheese (optional)
  • mixed salad leaves
  • cherry tomatoes
  • lemon juice
  • salt & black pepper
  • lemon wedges

Preheat the oven to 200 C. Cut your large red pepper in half, or cut the top off of two small red peppers. Remove all seeds and membrane. Stuff the paella in to the peppers and press down. Place on a lined baking sheet. You may have to cut a little bit off the bottom of the small peppers to make them stand up straight. Drizzle with a little olive oil and bake in the preheated oven for 25 – 30 minutes until the peppers are softened and starting to collapse.

Serve with a simple salad of mixed leaves and cherry tomatoes drizzled with olive oil, lemon juice, salt & black pepper.

Buen Provecho! I hope you enjoy this easy weeknight supper as much as we do. You get two meals for the price of one which is always a bonus!!

Rainy Day Cabbage, Potato and Leek Soup

11 Mar Cabbage Potato & Leek Soup

I hasn’t stopped raining here for five days and it’s not supposed to be stopping any time soon. I am not going to complain though as I wake up this morning to the news about the earthquake and terrible Tsunami after effects in Japan and the Pacific. My thoughts are with everyone who has been affected and anyone with family or friends out there.

I’m definitely not going out in this weather which means cooking something with what I have in the fridge. I found this recipe on The Red Spoon. It may not sound very glamorous but it really is delicious, a perfect rainy day soup to warm you from the inside out.  And I had all the ingredients in my fridge, bonus!!

The cabbage gives a real background flavour punch to the soup and the fried cabbage topping gives it extra texture. The creme fraiche swirl is scented with lemon zest and lifts all the other flavours to a different level. It is home comfort happiness in a bowl.

Cabbage, Potato & Leek Soup Recipe

serves 3 – 4, vegetarian/ vegan without the creme fraiche. Adapted from a The Red Spoon recipe

  • 1/2 head cabbage, core removed & chopped
  • 3 tbsp creme fraiche, sour cream or greek yoghurt
  • zest from 1/2 lemon
  • 1 tbsp lemon juice
  • 2 tbsp butter (or olive oil for vegan)
  • 1 tbsp olive oil
  • 2 large leeks, just white & light green parts, rinsed & sliced
  • 2 large garlic cloves, finely chopped
  • 1 big potato, peeled and cut into 1/2 inch cubes
  • 1 bay leaf
  • 1 piece of parmesan rind (optional) I used Manchego rind with the black bit cut off
  • 1 & 1/4 litres veg stock
  • salt & black pepper
  • parsley, chopped for garnish

In a large pot, heat 1 tbsp butter & 1 tbsp olive oil over a medium heat. Add the cabbage, a large pinch of salt and a grinding of pepper and cook until tender but not brown, about 5 minutes. Meanwhile, mix the creme fraiche, lemon zest & juice together in a  small bowl, cover and put in the fridge.

When the cabbage is cooked, separate out 3 or 4 tablespoons into a bowl for garnish. Add the other tbsp butter to the pan with the cabbage, then add the leeks & garlic and cook for a further 2 or 3 minutes until the leeks have softened. Then stir in the potatoes, parmesan rind (if using) and the bay leaf. Add in the veg stock and season well with salt & pepper. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes until the potatoes are tender.

Remove from the heat and take out the bay leaf & parmesan rind. Blend carefully with a stick blender until smooth. Add more stock if you want to thin out the consistency (I didn’t need to), taste for seasoning and reheat to serve.

Serve the soup piping hot in warmed bowls garnished with a spoonful of the reserved cabbage, a swirl of the lemon creme fraiche, some chopped parsley and an extra grinding of black pepper.

This is feel good food, to lift the spirits and make you forget about the rain. This one’s for you Mum, enjoy!!

I’ve got to take the dog out in this….!

Mexican Squash and Red Bean Chilli with lemon, coriander and sour cream

10 Mar

This is an easy vegetarian version of a Mexican chilli that is really versatile. This recipe makes a lot for two people so I always have leftovers. You can serve it on its own in a bowl with sour cream, grated cheese and fresh coriander on top (above). Or use it as a stuffing for tacos, just put some soft tortillas in the oven or under the grill to warm, pile the squash and bean chilli on one side of the tortilla, use the same toppings and fold it in half.

Or put the chilli in an ovenproof gratin dish top with nachos, and grated cheese and bake in a moderate oven for about 20 minutes until it is warmed through and the cheese is bubbling. Top with guacamole and sour cream. Or use it as a stuffing for peppers. Just remove the top, seeds and membrane from a bell pepper and spoon in the chilli filling right up to the top. Top with grated cheese, oregano and drizzle with olive oil. Bake for about 25 minutes. Or halve a long green pepper lengthways, take out the seeds etc and pile the chilli in both halves like I did with this rice dish.

My favourite is just to serve it in a bowl with a spoon and a wedge of lemon or lime in front of the TV. This is Friday night comfort food at it’s best…

Butternut Squash & Red Bean Chilli Recipe

serves 4, vegetarian, vegan without the toppings

  • 1/2 butternut squash, about 750 gr, peeled if you like and cut into 1/2 inch chunks
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic, finely chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 or 2 chillis, deseeded and chopped
  • 1/4 tsp chilli powder
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt & 1/2 tsp black pepper
  • 1 tin chopped tomatoes 400 gr
  • 200-400 gr cooked kidney/red beans, rinsed
  • about 500 ml veg stock
  • a big handful of coriander leaves and stalks, chopped plus leaves for garnish
  • 1 lemon or lime
  • sour cream
  • grated cheese (I used Manchego)

Heat the oil in a large pot over a medium heat, add in the onions & chillis and cook for few minutes until the onions have softened and are translucent. Add in the garlic and cook for another minute, being careful not to burn the garlic. Stir in the red & green peppers, chilli powder, cayenne, cumin, oregano, coriander stalks, salt & pepper. Next add in the tomatoes, the squash cubes and the veg stock, it should just cover the squash. Bring to the boil then lower the heat and simmer for about 10 minutes.

Add in the rinsed beans, stir and cook for another 15 – 20 minutes until your squash is tender. Check for seasoning, add more salt if necessary and stir in the chopped coriander leaves. When ready to serve squeeze over some fresh lemon or lime juice and serve in warmed bowls topped with grated cheese, sour cream, and extra coriander leaves.

Sit back, relax and enjoy………..

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