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February 06 2010
swan lake
There were swans on the loch yesterday 
Had a lovely day with friends morphing into a very balletic afternoon which was great fun. It’s been wonderful rediscovering ballet being for enjoyment, rather than an eternal striving (not to mention starving) for perfection. Looked out the old class music etc. I have but it’s all on cassettes – technology moved on a bit fast for me there 
Watched Fast Food Nation (quite good trailer there on amazon), fictional film based on the non-fiction book – strong stuff, a round of exploitation to go with the fries… good cast, making it very watchable though gradually more horrifying.
January 24 2010
Easy as Pie (Pasties)
You can always tell that Burn's Night is on the horizon when the supermarkets start stockpiling haggis on groaningly full shelves. They are everywhere you turn! I really don't mind though, I quite like haggis, well veggie haggis, obviously (I wouldn't eat the timorous wee beastie), but I tend to forget about it during the year, until this not-so-gentle reminder appears.
This year I wasn't stuck for ideas as I threw a couple of vegetarian haggis in my trolley. Back in December Mangocheeks made some truly inspirational Clapshot Vegetarian Haggis Tikkia, which is on my make-soon list and Johanna went haggis-crazy and made nachos, pasties and crepes with her veggie haggis. 
I just wanted something quick and easy to make, so I bought some ready made shortcrust pastry and some nachos, salsa, guacamole and sour cream. I didn't really enjoy the haggis with nachos, but I am not a great lover of nachos at the best of times. Graham enjoyed them, so that was the main thing. However, the pasties were fabulous! So tasty, very filling and so quick and easy to make.Here is my how-to-guide for quick veggie haggis pasties:
Easy Vegetarian Haggis Pasties
Preheat the oven to 200c/400f/gas mark 6. Roll your shortcrust pastry fairly thinly and cut into discs. I cut mine using a small glass bowl measuring 13 cm/5 inches, but you can make your pasties any size you want depending on your whim.
Spread mustard across half of your pastry disc. I used wholegrain mustard, a favourite of mine. The mustard is optional, but it works so well with the haggis and potato.
Spoon some haggis onto the pastry, being careful not to add too much or you will have problems later when you come to seal the pasty.
Add a few cubes of boiled potato to your filling, then season with pepper. Brush the edge of your pastry disc with milk to seal.
Fold the pastry over the filling to make a half moon shape and seal by crimping the edge with your thumb and forefinger. Cut slits into the pastry to let out the steam and them brush the pasty with milk or an egg wash for a lovely golden finish.
Bake the pasties in a preheated oven for 20 minutes or until golden.
Break open and enjoy while they are still hot, then enjoy the leftover pasties, if there are any, the next day cold for lunch.
These pasties are great made this quick and easy way, but do make your own pastry and haggis, if you have the time. I use Delia Smith's recipe for shortcrust pastry, which is always successful and if I was going to make my own haggis, I would definitely use Johanna's recipe.
Here are a few other recipes to help your Burn's Night go off with a bang:
1 Clapshot and Vegetarian Haggis - Allotment to Kitchen
2 Clapshot Vegetarian Haggis Tikkia - Allotment to Kitchen
3 Haggis with Warm Butter Bean and Spinach Salad - The World Famous Burns Supper
4 Vegetarian Haggis Pakoras - Food Lovers Britain
5 Vegetarian Haggis Nachos - Green Gourmet Giraffe
6 Haggis, Neeps & Tatties Pasties - Green Gourmet Giraffe
7 Haggis, Neeps & Tatties Crepe Stack - Green Gourmet Giraffe
8 Vegetarian Haggis and Winter Tzatziki Wraps - Mostly Eating
9 Baked Onions with Vegetarian Haggis - The Foody
10 Vegan Haggis - Veg World
March 16 2008
Curried Parsnip & Sweet Potato Soup
Here is my entry for the No Croutons Required, March challenge, to make a spicy soup that will tingle on the tongue.
Curried Parsnip & Sweet Potato Soup
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped,
1 red chilli, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
6 parsnips, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 heaped tsp ground turmeric
2 tbsp hot mango chutney
6 cups water
juice of 1 lime
salt & freshly ground pepper to taste
Heat a small pan and dry roast the cumin and coriander seeds then roughly crush in a mortar and pestle.
Heat the oil in pan and when hot add the spices and allow to sizzle for 1 minute. Add the onion, garlic, chilli and ginger and cook for 5 minutes, on a medium heat until softened.
Add the parsnips and sweet potatoes and cook for another few minutes. Add a splash of water before adding the turmeric to stop it sticking to the bottom of the pan. Stir well and then add the mango chutney and the water. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes until the parsnips and potatoes are tender. Stir in the lime juice.
Spoon out a few of the vegetable to decorate the soup with and then whizz the rest of the soup until fairly smooth.
Serves 4-6 (I think, but I wasn't counting!)
If you want to enter a soup into the March Challenge, post it and send it to me at nocroutonsrequired@googlemail.com by the 20th March. Please include your name, the name of your blog, your location and the name of your dish. Remember to link here and mention No Croutons Required in your post.
Happy Soup Making!
Curried Parsnip & Sweet Potato Soup
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped,
1 red chilli, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
6 parsnips, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 heaped tsp ground turmeric
2 tbsp hot mango chutney
6 cups water
juice of 1 lime
salt & freshly ground pepper to taste
Heat a small pan and dry roast the cumin and coriander seeds then roughly crush in a mortar and pestle.
Heat the oil in pan and when hot add the spices and allow to sizzle for 1 minute. Add the onion, garlic, chilli and ginger and cook for 5 minutes, on a medium heat until softened.
Add the parsnips and sweet potatoes and cook for another few minutes. Add a splash of water before adding the turmeric to stop it sticking to the bottom of the pan. Stir well and then add the mango chutney and the water. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes until the parsnips and potatoes are tender. Stir in the lime juice.
Spoon out a few of the vegetable to decorate the soup with and then whizz the rest of the soup until fairly smooth.
Serves 4-6 (I think, but I wasn't counting!)
If you want to enter a soup into the March Challenge, post it and send it to me at nocroutonsrequired@googlemail.com by the 20th March. Please include your name, the name of your blog, your location and the name of your dish. Remember to link here and mention No Croutons Required in your post.
Happy Soup Making!
February 21 2008
Spicy Aubgergine & Tomato Soup
This is my entry for No Croutons Required, the new monthly soup and salad challenge, which is going to be jointly hosted by myself and Lisa at Lisa's Kitchen. When I say entry, I mean that I don't want to miss out on all the fun! Lisa and I's entries are not up for voting. I want to say a big thank to Lisa for all her hard work in starting the event and thank you all for contributing. We have been absolutely blown away by the enthusiasm everyone has shown!
So without further ado, here is my soup.
Spicy Aubergine & Tomato Soup
1 tbsp olive oil
1 onion, finely chopped,
1 clove garlic, crushed
1 red chilli, finely chopped
1 heaped tsp toasted, crushed cumin seeds
3 aubergines, chopped
1 tin chopped tomatoes
2/ ½ pints vegetable stock
juice ½ lemon
handful fresh coriander, chopped
salt and freshly ground pepper
Sizzle the cumin seeds in hot olive oil and then add the onion, garlic and chilli and cook for a few minutes. Add the aubergines and tomatoes. Next add the stock and simmer for 20 minutes. Add the lemon juice and coriander before whizzing the soup in a blender. I personally don’t like it too smooth.
Taste and season.
Serves 4 – 6
The challenge is now closed for the month. Lisa is kindly letting me submit my soup a day late, I know, I know, not a good example to set!
Make sure to visit Lisa's blog to see all the entries and vote for your favourite in the comments box!
Love
Holler
January 14 2008
Charred Tomato Soup
Charred Tomato Soup
1 red onion, finely sliced
2 cloves garlic, finely chopped
1 chilli pepper, finely chopped
900g/2lb ripe tomatoes, cut in half
1/2 pint/300ml vegetable stock
pinch of sugar
handful basil
salt & freshly ground pepper
a splash of yogurt or cream or soya milk (optional)
Heat the grill to medium high.
Meanwhile, mix together the tomatoes, onion, garlic, chilli,a pinch of sugar and olive oil in a large bowl.
Scatter the tomato mixture onto a baking tray and grill until the tomatoes are starting to brown.
Whizz up the tomatoes, add the basil at this point.
Pour the smooth mixture into a pan, add the stock, mix well and season. You can strain the mixture, but I like there to be a little texture, even in quite a smooth soup. Reheat gently.
Serves 4
I reserved a little of the soup, before the basil was added and spooned it on top before serving, with a little chiffonade of basil. Boy, did I have too much time on my hands at the weekend! I swirled some cream I had left in the fridge, through the soup for Graham and he loved it! It is definitely a new favourite and so quick to make!
January 03 2008
It's Snowing, it's Soup Time!
Butternut & Spinach Soup
1 tbsp olive oil
1 onion, finely chopped
5cm piece ginger, peeled and finely chopped
2 cloves garlic, finely chopped,
2 tsp turmeric
1 butternut squash, peeled, deseeded and cut into chunks
4 carrots, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
3 handfuls spinach, chopped
1 handful fresh coriander, chopped
2 - 3 pints vegetable stock
Saute the onion, garlic and ginger in the olive oil until the onion becomes translucent. Add the turmeric and a little water to prevent from sticking. Add the other vegetables and cook for a few minutes, mixing well. Add the vegetable stock and spinach. Bring to the boil, them simmer for 30 minutes. Add the coriander and whizz the soup until smooth. Add salt and freshly ground pepper to taste.
Serves 6
I made this yummy soup for a small dinner party last night. It was simple fare.
For starters, we had soup with some crusty brown bread, then we had Penne with a tomato & chilli sauce (I made way too much pasta as usual, I never learn!) and we finished with chocolate cheesecake. No booing and hissing please, it was a shop bought cheesecake! I arranged the dinner party at the last minute, so out of the freezer it came, just waiting for such an occasion.
I bet the soup will taste even better today! I am going to have some for lunch.
I am having a lazy, indulgent day today, snuggled up warm in the house with the cats, looking out at the snow as it drifts down. Back to work tomorrow! Sigh!
December 06 2007
Middle Eastern Stew
This Middle Eastern Stew of Chickpeas, Potatoes and Carrots is from World Vegetarian by Madhur Jaffrey.
A good friend of mine, very kindly, gave me a copy as a gift. It has been great bedtime reading so far, but it was time to try out some of the recipes and time to stop drooling over them.
Middle Eastern Stew
3/4 cup dried chickpeas, picked over, washed and drained (I used 1 can of chickpeas)
2-3 tbsp olive oil
3 tbsp finely chopped onions
2 cloves garlic, finely chopped
3/4 lb potatoes, cut into chunks (I used 3 medium potatoes)
1 medium carrot, cut into slices (I used 2 medium carrots)
4 canned plum tomatoes + 1 cup liquid from the can
1 1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp sugar
3 tbsp finely chopped parsley (I used coriander for more flavour)
Soak the chickpeas overnight in cold water to cover by about 3 inches.
In a medium pot, bring the chickpeas and 2 1/2 cups of water to the boil. Cover, lower the heat and simmer for 2 1/2 to 3 hours, or until the chickpeas are very tender.
Heat the oil in a medium pan over a medium-high heat. Add the onions and stir and fry until the onions are brown around the edges. Add the garlic and stir for 30 seconds. Put in the potatoes, carrot, chickpeas with their cooking liquid, tomatoes, tomato liquid, salt, thyme and 1/2 cup of water. If the tomatoes are very tart, add the sugar to taste. Bring to a boil. Turn the heat down to low, cover and cook gently for 45 minutes. Sprinkle parsley over the top before serving. Serve hot.
Serves 4 - 6
I left it to the last minute to decide I was going to make this recipe. I didn't have time to soak the chickpeas, so I used a can of chickpeas instead. Therefor, I didn't have cooking liquid, so I just added a little extra water. It worked fine.
This was a lovely stew, I liked the fact that the carrots and potatoes were in large chunks and the chickpeas held their shape. I only cooked the stew for about 50 minutes and this worked because I used canned chickpeas. I think I would like to add a little turmeric and chilli powder next time, to spice it up a little, but I will definitely make it again!
A good friend of mine, very kindly, gave me a copy as a gift. It has been great bedtime reading so far, but it was time to try out some of the recipes and time to stop drooling over them.
Middle Eastern Stew
3/4 cup dried chickpeas, picked over, washed and drained (I used 1 can of chickpeas)
2-3 tbsp olive oil
3 tbsp finely chopped onions
2 cloves garlic, finely chopped
3/4 lb potatoes, cut into chunks (I used 3 medium potatoes)
1 medium carrot, cut into slices (I used 2 medium carrots)
4 canned plum tomatoes + 1 cup liquid from the can
1 1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp sugar
3 tbsp finely chopped parsley (I used coriander for more flavour)
Soak the chickpeas overnight in cold water to cover by about 3 inches.
In a medium pot, bring the chickpeas and 2 1/2 cups of water to the boil. Cover, lower the heat and simmer for 2 1/2 to 3 hours, or until the chickpeas are very tender.
Heat the oil in a medium pan over a medium-high heat. Add the onions and stir and fry until the onions are brown around the edges. Add the garlic and stir for 30 seconds. Put in the potatoes, carrot, chickpeas with their cooking liquid, tomatoes, tomato liquid, salt, thyme and 1/2 cup of water. If the tomatoes are very tart, add the sugar to taste. Bring to a boil. Turn the heat down to low, cover and cook gently for 45 minutes. Sprinkle parsley over the top before serving. Serve hot.
Serves 4 - 6
I left it to the last minute to decide I was going to make this recipe. I didn't have time to soak the chickpeas, so I used a can of chickpeas instead. Therefor, I didn't have cooking liquid, so I just added a little extra water. It worked fine.
This was a lovely stew, I liked the fact that the carrots and potatoes were in large chunks and the chickpeas held their shape. I only cooked the stew for about 50 minutes and this worked because I used canned chickpeas. I think I would like to add a little turmeric and chilli powder next time, to spice it up a little, but I will definitely make it again!
June 18 2007
Weston's Premium Organic Cider
Well, drinking cider really takes me back to my student days, although the cider we drank back then, was nothing like this nectar! You could probably strip paint with the cider we used to drink! Price was the main concern, It was cheap!
I am usually a wine drinker, but something made me stop in my tracks at the cider shelf. So I have had this little gem cooling, for a few days in the fridge. I came home from a lovely lunch with Graham and my parents (in honour of Father's Day, unfortunately we couldn't take Graham's mum and dad as they have moved somewhere hot!)and the sun was actually making an appearance, so I was straight out in the garden with a glass of cider and my book! We won't mention the change of glass to make the photos look better and the time spent trying to get a photo of the cat, while he viewed the cider in complete mystery and disgust!
Anyway, the cider was really soft, with a lovely appley bite and no catching in the back of the throat. It smelled gorgeous too! I would definitely recommend this one! It is made by Westons, in Herefordshire, in a village called Much Marcle (great name!). It is organic, suitable for vegetarians, vegans, coeliacs and has won a few Organic Food Awards. It is endorsed by the Soil Asscoiation , that was enough to persuade me to try it!
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