I cooked some black eyed beans the other day to make a curry with butternut squash and coconut milk. Mysteriously, it tasted like peanuts, but that's another story.
As usual, I cooked a load and then froze most of them for future use. I got to thinking about rice and peas. We ate masses of it in Belize, and my friend Liz used to make it sometimes. I guess traditionally it's with kidney beans, but somehow I thought it might be good with black-eyed beans.
Actually, I liked the black-eyed beans a lot. They cooked up really nicely from dried. I guess they are in that sweet spot, size-wise, along with chickpeas - I find bigger beans often cook unevenly. They were hard to find though - didn't seem to be stocked in any of the supermarkets.
I adapted this recipe to make a version that uses pre-cooked beans. I guess cooking the beans in the coconut milk would maintain more flavour and the whole dish would taste more beany... but I just know I will never make it if I have to soak an exact amount of beans the night before.
1 tbsp veg oil
1 small onion, finely chopped
2 spring onions, finely chopped
3 garlic cloves, finely chopped
1/2 tsp finely chopped ginger
5 thyme sprigs (used c. 5 tsp dried instead)
5 allspice berries (did not have - used 2 tsp ground allspice instead)
1 scotch bonnet pepper (used 1 dried chilli instead)
3 cups cooked beans (black-eyed, black or kidney)
1 400 ml can coconut milk
2 tsp salt
1/2 tsp ground black pepper
2 cups long-grain rice
550 ml hot water (or bean cooking water if you kept it)
Heat the oil in a large lidded saucepan. Add the onion and fry a bit. Add the spring onions, garlic and ginger and fry a little more. Add the thyme, allspice, chilli, beans, coconut milk, salt and pepper, and bring to the boil. Stir in the rice and add the water. Cover and simmer until all the liquid has been absorbed - approx. 30 min. Remove from the heat, cover and let steam for 10 min before serving. Discard thyme stems, allspice berries and chilli before serving.
This made loads! A half quantity would be fine for us... But luckily it was a big hit with both S and s, so disappeared within a couple of days!
Showing posts with label spring onion. Show all posts
Showing posts with label spring onion. Show all posts
Tuesday, March 17, 2020
Saturday, November 23, 2019
Kohlrabi sesame slaw
Our friends are having a Thanksgiving potluck tomorrow. I wasn't sure what to make, but C suggested a salad, and also said whatever we had in the fridge was fine... We had a gigantic kohlrabi in the fridge. Most of it has now become this slaw. I think I'll also take a tinned-peach cake.
2 lb kohlrabi
1 tbsp salt
2 tbsp tahini
2 tbsp sunflower oil
1 tbsp sesame oil
2 tbsp lime juice
1/2 tsp dried chilli flakes (recipe said 1 minced chilli)
1 small clove garlic, crushed and minced (recipe said 2 tbsp minced fresh garlic)
2 spring onions, finely chopped (recipe said 1/2 cup chopped spring onions)
handful chopped coriander (recipe said 1/4 cup chopped coriander)
toasted sesame seeds
Peel and shred the kohlrabi. Toss with the salt and set in a colander for 15 min. Rinse, drain and pat dry. Whisk together the tahini, oils, lime juice, chilli and garlic. Toss the dressing with the kohlrabi, spring onions and coriander. Sprinkle the toasted sesame seeds over the top before eating.
2 lb kohlrabi
1 tbsp salt
2 tbsp tahini
2 tbsp sunflower oil
1 tbsp sesame oil
2 tbsp lime juice
1/2 tsp dried chilli flakes (recipe said 1 minced chilli)
1 small clove garlic, crushed and minced (recipe said 2 tbsp minced fresh garlic)
2 spring onions, finely chopped (recipe said 1/2 cup chopped spring onions)
handful chopped coriander (recipe said 1/4 cup chopped coriander)
toasted sesame seeds
Peel and shred the kohlrabi. Toss with the salt and set in a colander for 15 min. Rinse, drain and pat dry. Whisk together the tahini, oils, lime juice, chilli and garlic. Toss the dressing with the kohlrabi, spring onions and coriander. Sprinkle the toasted sesame seeds over the top before eating.
Wednesday, March 13, 2019
Plantain, chilli and polenta fritters
These used to be one of my go-tos - it was a (Sugar Club) recipe T made and I loved so she colour-photocopied it for me and I made it soooo many times - the recipe is totally splattered. Hadn't had a plantain in a while but the baby loves bananas (obvs, they all do), so I thought plantains might be down his alley too. He liked them - perhaps not as much as good old Jarlsberg but yeah anyway.
225 g / 8 oz (approx 1 normal-sized plantain), grated
80 g / 3 oz polenta grains
1 egg
60 ml / 2 fl oz beer (this is an awkward amount, since we never really drink beer - alternatively add a little bit of water and some baking powder to the mix)
1 tsp lemon juice
1/2 cup sliced spring onions (or 1/4 cup finely chopped onion, at a pinch)
1/4 cup fresh coriander, chopped
1/2 tsp finely chopped fresh green chilli (used 1 whole mild yellow one)
1 tsp salt
veg oil for frying
Mix all ingredients except oil well together and rest for 15 min (note: I did this minus most of the salt and the chilli so that I could fry a few baby-friendly ones first before doing the rest). Heat a frying pan and add enough oil to coat the bottom by a few mm. Heat to smoking, then add spoonfuls of the mixture and cook for 90 sec on each side, stacking on a plate lined with kitchen paper when done. Plantain is sweet so can burn easily - watch the heat.
We ate with red rice and some mild tomato-lime-coriander salsa.
I wrote up a simpler, vegan version on here before.
225 g / 8 oz (approx 1 normal-sized plantain), grated
80 g / 3 oz polenta grains
1 egg
60 ml / 2 fl oz beer (this is an awkward amount, since we never really drink beer - alternatively add a little bit of water and some baking powder to the mix)
1 tsp lemon juice
1/2 cup sliced spring onions (or 1/4 cup finely chopped onion, at a pinch)
1/4 cup fresh coriander, chopped
1/2 tsp finely chopped fresh green chilli (used 1 whole mild yellow one)
1 tsp salt
veg oil for frying
Mix all ingredients except oil well together and rest for 15 min (note: I did this minus most of the salt and the chilli so that I could fry a few baby-friendly ones first before doing the rest). Heat a frying pan and add enough oil to coat the bottom by a few mm. Heat to smoking, then add spoonfuls of the mixture and cook for 90 sec on each side, stacking on a plate lined with kitchen paper when done. Plantain is sweet so can burn easily - watch the heat.
We ate with red rice and some mild tomato-lime-coriander salsa.
I wrote up a simpler, vegan version on here before.
Wednesday, July 12, 2017
Chard, herb and feta pide-pie
Recently, when I've gotten something in my head I want to eat, I want to eat that thing and only that thing. Yesterday, it was pie - something like the multitude of greens+cheese pies we ate in Greece. We had a big bunch of chard in the fridge, and with some feta and a selection of herbs from the yard, this seemed like it (I used this recipe and this one as guides for the filling). But then, pastry - I never really make pastry, I definitely don't have a go-to recipe. I also have a distinct aversion to going to the shops for a single ingredient - I'd always rather improvise with the contents of the fridge. And I don't currently own a pie dish, so I had to find something that could be free-shaped and plonked on a baking sheet. It turns out that thing can be called a galette, and I liked the idea of a dough with yoghurt in it (I'd like it even more if it had olive oil instead of butter, will have to investigate), so I thought I'd try this recipe. When S got home, he thought the idea came from the tasty pide I have sometimes been buying from a Middle Eastern bakery on the way home, and it's true - they were pretty much pide-shaped and filled, and pide are also a freeform shape like what I was looking for - next time, I'll have to look up pide dough recipes.
(Make sure to start the dough an hour before you want to shape and bake the pies - it needs to rest in the fridge. I made two medium sized pies that fitted comfortably on my baking trays, but the recipe could easily make one big pie or four smaller pies)
For the dough:
160 g (1 1/4 cups) plain flour (definitely needs more - at least 200g)
1/4 tsp salt (don't use if using salted butter)
115 g (8 tbsp) cold unsalted butter (don't add extra salt if using salted)
60 g (1/4 cup) yoghurt
2 tsp lemon juice
60 ml (1/4 cup) ice water
For the filling:
big bunch of chard (c. 250 g - or beet greens)
olive oil
3 large spring onions, chopped
2 tbsp chopped parsley, chopped
1 tbsp chopped oregano, chopped
2 tsp chopped mint, chopped
2 tsp chopped sage, chopped
2 tbsp grated parmesan
1/3 of a 200g pack of feta
1 egg, and the white of another left from making the pastry glaze, beaten
salt+pepper
For the pastry glaze:
1 egg yolk (put the rest in the filling), beaten with
1 tsp water
First, prepare the dough: put the flour (and salt, if using) into a large bowl, then chop the butter into small dice and add to the bowl. Rub the butter into the flour as if making crumble. Mix the yoghurt, lemon juice and water in a small bowl, then add to the flour-butter crumbs and mix until the dough comes together into a ball. Add a little more flour if it doesn't stick together in a ball. Wrap the ball in clingfilm and put in the fridge for at least an hour (up to two days).
While resting the dough, prepare the filling. Wash chard and separate stems from leafy parts. Chop the stems, and tear the leafy parts into pieces. Heat olive oil in a large frying pan and add the spring onions and chard stems. Fry reasonably high for a few minutes. Add chard leaves and herbs and saute for a few minutes, until the chard collapses. Let cool a bit in the pan, then transfer to a colander. When cool enough to handle, squeeze out as much liquid as you can and discard the liquid. Transfer the mixture to a bowl, crumble over the feta, then add the parmesan and egg, mix up, and season with salt and pepper. This should be about the right time to start the oven - heat to 200C / 400F.
To assemble, split the dough in half. Roll out one half into an approximate circle on a well-floured work surface. It should be about the size of a large plate, about 3 mm thick. Fold lightly in half, then in quarters, and transfer to a baking sheet lined with baking paper. Unfold. Spread half the filling in the middle, out to about 1 1/2 inches from the edge. Then fold in the edges to overlap the outer part of the filling, pleating and crumpling to make it fit. Brush the exposed pastry with egg glaze, then put the pie in the oven. Repeat with the other half of the dough and filling.
Bake for approximately 25-30 minutes, until the pie is golden. Take out and eat pretty much immediately with a simple salad, or let cool and take for lunches (it's fairly robust and travels well).
Notes:
Shaping the dough was super straightforward, and nothing annoying happened whatsoever. And the pies came out great - prettily crumpled and golden, crisp tasty pastry (no soggy bottom), stored well in the fridge for a few days and nice cold (although I have actually been reheating in the microwave at work for c. 15 sec). Could maybe have done with a little more filling, but it was sufficient - never underestimate how much greens collapse when cooked! So many other filling ideas now! And, I would like to try with an olive oil pastry.
* I used the gram measurements from the original recipe, but it came out a little wet and I had to add a bit more flour - my guess is it should be approx. 200 g flour instead of 160 g
(Make sure to start the dough an hour before you want to shape and bake the pies - it needs to rest in the fridge. I made two medium sized pies that fitted comfortably on my baking trays, but the recipe could easily make one big pie or four smaller pies)
For the dough:
160 g (1 1/4 cups) plain flour (definitely needs more - at least 200g)
1/4 tsp salt (don't use if using salted butter)
115 g (8 tbsp) cold unsalted butter (don't add extra salt if using salted)
60 g (1/4 cup) yoghurt
2 tsp lemon juice
60 ml (1/4 cup) ice water
For the filling:
big bunch of chard (c. 250 g - or beet greens)
olive oil
3 large spring onions, chopped
2 tbsp chopped parsley, chopped
1 tbsp chopped oregano, chopped
2 tsp chopped mint, chopped
2 tsp chopped sage, chopped
2 tbsp grated parmesan
1/3 of a 200g pack of feta
1 egg, and the white of another left from making the pastry glaze, beaten
salt+pepper
For the pastry glaze:
1 egg yolk (put the rest in the filling), beaten with
1 tsp water
First, prepare the dough: put the flour (and salt, if using) into a large bowl, then chop the butter into small dice and add to the bowl. Rub the butter into the flour as if making crumble. Mix the yoghurt, lemon juice and water in a small bowl, then add to the flour-butter crumbs and mix until the dough comes together into a ball. Add a little more flour if it doesn't stick together in a ball. Wrap the ball in clingfilm and put in the fridge for at least an hour (up to two days).
While resting the dough, prepare the filling. Wash chard and separate stems from leafy parts. Chop the stems, and tear the leafy parts into pieces. Heat olive oil in a large frying pan and add the spring onions and chard stems. Fry reasonably high for a few minutes. Add chard leaves and herbs and saute for a few minutes, until the chard collapses. Let cool a bit in the pan, then transfer to a colander. When cool enough to handle, squeeze out as much liquid as you can and discard the liquid. Transfer the mixture to a bowl, crumble over the feta, then add the parmesan and egg, mix up, and season with salt and pepper. This should be about the right time to start the oven - heat to 200C / 400F.
To assemble, split the dough in half. Roll out one half into an approximate circle on a well-floured work surface. It should be about the size of a large plate, about 3 mm thick. Fold lightly in half, then in quarters, and transfer to a baking sheet lined with baking paper. Unfold. Spread half the filling in the middle, out to about 1 1/2 inches from the edge. Then fold in the edges to overlap the outer part of the filling, pleating and crumpling to make it fit. Brush the exposed pastry with egg glaze, then put the pie in the oven. Repeat with the other half of the dough and filling.
Bake for approximately 25-30 minutes, until the pie is golden. Take out and eat pretty much immediately with a simple salad, or let cool and take for lunches (it's fairly robust and travels well).
Notes:
Shaping the dough was super straightforward, and nothing annoying happened whatsoever. And the pies came out great - prettily crumpled and golden, crisp tasty pastry (no soggy bottom), stored well in the fridge for a few days and nice cold (although I have actually been reheating in the microwave at work for c. 15 sec). Could maybe have done with a little more filling, but it was sufficient - never underestimate how much greens collapse when cooked! So many other filling ideas now! And, I would like to try with an olive oil pastry.
* I used the gram measurements from the original recipe, but it came out a little wet and I had to add a bit more flour - my guess is it should be approx. 200 g flour instead of 160 g
Monday, June 22, 2015
Simple fried rice
A very quick and easy, very tasty way to use up leftover rice. Taking advantage of yellow curry paste from our favourite Thai supermarket on Istedgade.
oil
spice paste (used yellow curry paste)
spring onions
cold rice
edamame
Heat oil in a large frying pan. Add the spice paste and spring onions and stir-fry until onions are slightly softened. Then add the rice and edamame and stir-fry some more, until the rice is slightly crispy in places and everything is piping hot. Eat straight away.
oil
spice paste (used yellow curry paste)
spring onions
cold rice
edamame
Heat oil in a large frying pan. Add the spice paste and spring onions and stir-fry until onions are slightly softened. Then add the rice and edamame and stir-fry some more, until the rice is slightly crispy in places and everything is piping hot. Eat straight away.
Monday, September 1, 2014
Carrot, chickpea and ginger soup (with shiso and sweetcorn)
D gave me a big bag of reject carrots from his farm (perfectly good, just broken or slightly nibbled and therefore unsaleable) after a lovely evening at ECO.
I bunged them in the fridge and forgot about them for a few days, but then peeled one and dipped in it hummus, and it was such a tasty carrot I started to think about what to do with them. Some I pickled, and I also decided to make soup, for an unknown reason totally unlinked to the fact it just got hot again...
We had shiso from the CSA last week, and I didn't know what to do with it... I tasted some and I actually like it - tangy and slightly minty, but different. Sprinkled on soup seemed like it could work?
1-2 tbsp olive oil
~5 spring onions, trimmed and chopped
2 in piece of ginger, peeled and chopped
~4 cups chopped, peeled carrots
~2 cups chickpeas
~5 cups water
~4 tbsp chickpea miso
~1 tsp honey
salt+pepper
~4 leaves shiso, shredded
kernels from 1/2 a sweetcorn cob
Heat the oil in a large saucepan and add the spring onions and ginger. Cook until softened. Add the carrots and cook for a few more minutes. Add the chickpeas and water, bring to the boil and simmer for ~ 20 min, until the carrots are just tender. Let cool, then blend until smooth. Add the miso, honey and salt and pepper to taste and mix well. To serve, sprinkle generously with shiso and sweetcorn kernels. Think it might also be good cold: will test this later.
I bunged them in the fridge and forgot about them for a few days, but then peeled one and dipped in it hummus, and it was such a tasty carrot I started to think about what to do with them. Some I pickled, and I also decided to make soup, for an unknown reason totally unlinked to the fact it just got hot again...
We had shiso from the CSA last week, and I didn't know what to do with it... I tasted some and I actually like it - tangy and slightly minty, but different. Sprinkled on soup seemed like it could work?
1-2 tbsp olive oil
~5 spring onions, trimmed and chopped
2 in piece of ginger, peeled and chopped
~4 cups chopped, peeled carrots
~2 cups chickpeas
~5 cups water
~4 tbsp chickpea miso
~1 tsp honey
salt+pepper
~4 leaves shiso, shredded
kernels from 1/2 a sweetcorn cob
Heat the oil in a large saucepan and add the spring onions and ginger. Cook until softened. Add the carrots and cook for a few more minutes. Add the chickpeas and water, bring to the boil and simmer for ~ 20 min, until the carrots are just tender. Let cool, then blend until smooth. Add the miso, honey and salt and pepper to taste and mix well. To serve, sprinkle generously with shiso and sweetcorn kernels. Think it might also be good cold: will test this later.
Saturday, August 23, 2014
Summer
Apart from the above-described chicken of the woods (which was pale in colour when we found it, but took on a much more distinct chicken of the woods vibrant orange when cooked), corn and tempeh, the above also incorporates spring onions, chilli and garlic from previous CSAs, coriander grown on my roof, South River (Western Mass) chickpea tamari, and a squeeze of lime juice. Such delicious ingredients - this is one of my favourites (pretty much this recipe).
Sunday, March 16, 2014
Green tofu spread
I made this spread / dip with the rest of my fresh tofu, recipe from the same page (adjusted a little).
8 oz fresh tofu (or silken)
1/2 cup frozen peas, defrosted
~2 tbsp lime juice
1/4 clove garlic
1 spring onion, roughly chopped
~3 tbsp chopped coriander
1/2 tsp dried basil
1/2 tsp dried oregano
salt+pepper
Put all ingredients in a blender cup and blend until smooth. Taste, and add more salt and pepper if needed.
I put two spring onions in and thought it a bit much, although the onioniness wears off gradually, perhaps tomorrow it will be perfect. It is lovely and creamy and delicately green, kind of a minty green (might be nice with mint instead of coriander, incidentally).
8 oz fresh tofu (or silken)
1/2 cup frozen peas, defrosted
~2 tbsp lime juice
1/4 clove garlic
1 spring onion, roughly chopped
~3 tbsp chopped coriander
1/2 tsp dried basil
1/2 tsp dried oregano
salt+pepper
Put all ingredients in a blender cup and blend until smooth. Taste, and add more salt and pepper if needed.
I put two spring onions in and thought it a bit much, although the onioniness wears off gradually, perhaps tomorrow it will be perfect. It is lovely and creamy and delicately green, kind of a minty green (might be nice with mint instead of coriander, incidentally).
Thursday, December 26, 2013
The rest of the filo: sweet potato, chickpea, kale and almond filo parcel
It can be a little challenging thinking of something that feels fancy and festive enough for Christmas, still a little traditional, but vegetarian and appetising to us. I was considering making something with filo pastry (we had some in the freezer), but then realised I had way too many things I wanted to make, and actually, since I had the filo defrosted for making mince pies, it made more sense to make this on Christmas Eve. So I did. It started with sweet potato, kale and almonds, then I added a bunch of stuff and spices and ended up with something kind of Middle Eastern in flavour.
(makes 2 medium parcels)
(move the filo from freezer to fridge to defrost 3-24 hours in advance)
4 sweet potatoes
1 cup chickpeas, defrosted
~4 medium kale leaves
3 spring onions, trimmed and finely chopped
~2 tbsp slivered almonds
2 tsp coriander seed
1 tsp cumin seed
1 tsp paprika
1 tsp sumac
1/2 tsp chilli flakes
1/4 tsp cinnamon
1-2 tbsp golden raisins
1-2 tbsp chopped parsley
salt and pepper
olive oil
half a package of thickish filo (#7 - #10) = ~10-12 sheets (used rest of package for mince pies)
Heat the oven to 375F. Put the sweet potatoes on a lightly greased baking sheet and put in the oven for ~30 min, until tender. When ready, remove, let cool until you can handle them and then peel.
Meanwhile, defrost the chickpeas and mash them roughly with a fork. Wash and chop the kale and steam it until just tender, along with the spring onions. Toast the almonds, tip into a bowl, then toast the coriander and cumin seeds. Let cool a little, then tip into a grinder and grind to powder.
Put the peeled sweet potatoes in a bowl and mash lightly with a fork. Add the mashed chickpeas, steamed kale and spring onions, almonds, all the spices, raisins and parsley. Mix, taste and season with salt and pepper.
Take the first sheet of filo and lay it on a baking tray. Grease lightly with olive oil, then put the next sheet on top. Keep going until you have laid out six sheets (or half the total number you have, some number between four and six). Squish half the filling mix into a fat sausage shape along one of the short sides of the filo pile, then roll up around it, tucking in the short ends as you go. Repeat with the other six sheets of filo. Brush the tops with more olive oil, cut slashes on top, then bake for 30-40 min, until hot and golden brown. Remove from the oven and let cool a little before eating.
(makes 2 medium parcels)
(move the filo from freezer to fridge to defrost 3-24 hours in advance)
4 sweet potatoes
1 cup chickpeas, defrosted
~4 medium kale leaves
3 spring onions, trimmed and finely chopped
~2 tbsp slivered almonds
2 tsp coriander seed
1 tsp cumin seed
1 tsp paprika
1 tsp sumac
1/2 tsp chilli flakes
1/4 tsp cinnamon
1-2 tbsp golden raisins
1-2 tbsp chopped parsley
salt and pepper
olive oil
half a package of thickish filo (#7 - #10) = ~10-12 sheets (used rest of package for mince pies)
Heat the oven to 375F. Put the sweet potatoes on a lightly greased baking sheet and put in the oven for ~30 min, until tender. When ready, remove, let cool until you can handle them and then peel.
Meanwhile, defrost the chickpeas and mash them roughly with a fork. Wash and chop the kale and steam it until just tender, along with the spring onions. Toast the almonds, tip into a bowl, then toast the coriander and cumin seeds. Let cool a little, then tip into a grinder and grind to powder.
Put the peeled sweet potatoes in a bowl and mash lightly with a fork. Add the mashed chickpeas, steamed kale and spring onions, almonds, all the spices, raisins and parsley. Mix, taste and season with salt and pepper.
Take the first sheet of filo and lay it on a baking tray. Grease lightly with olive oil, then put the next sheet on top. Keep going until you have laid out six sheets (or half the total number you have, some number between four and six). Squish half the filling mix into a fat sausage shape along one of the short sides of the filo pile, then roll up around it, tucking in the short ends as you go. Repeat with the other six sheets of filo. Brush the tops with more olive oil, cut slashes on top, then bake for 30-40 min, until hot and golden brown. Remove from the oven and let cool a little before eating.
Wednesday, December 11, 2013
Quick fried tofu with spring onions and sesame
This is like a speeded-up version of this delicious beast. Taking advantage of TJ's super firm tofu (no need to drain, doesn't fall apart easily so can be stir fried), simplifying and using a bit less heat.
2 tbsp veg oil
1 tsp sesame oil
1 pack super firm tofu (shrink wrapped), chopped into large chunks
~5 spring onions, chopped
1 tbsp sesame seeds
1 tsp dried chilli flakes
generous grinding of black pepper and salt
Heat oils and then add the tofu. Stir fry, tossing regularly, for a few minutes, then add spring onions. Stir fry a little longer then add sesame seeds, chilli, pepper and salt. Keep frying until the tofu is lightly browned and the spring onions are wilted and crispy in places. We ate this with soba noodles and a quick peanut-tamarind sauce (peanut butter, tamarind paste, lime juice, soy sauce, mirin).
2 tbsp veg oil
1 tsp sesame oil
1 pack super firm tofu (shrink wrapped), chopped into large chunks
~5 spring onions, chopped
1 tbsp sesame seeds
1 tsp dried chilli flakes
generous grinding of black pepper and salt
Heat oils and then add the tofu. Stir fry, tossing regularly, for a few minutes, then add spring onions. Stir fry a little longer then add sesame seeds, chilli, pepper and salt. Keep frying until the tofu is lightly browned and the spring onions are wilted and crispy in places. We ate this with soba noodles and a quick peanut-tamarind sauce (peanut butter, tamarind paste, lime juice, soy sauce, mirin).
Thursday, September 5, 2013
Mango and sweetcorn salsa
The first PhD student ever to graduate from the lab I'm working in is defending his thesis today. So we will have a little 'reception' afterwards. It will feature a zebra-shaped pinata: I am excited... We also needed snacks and nibbles for mid afternoon, so I decided to make a few dips and chop up some veg (I have lots of peppers right now) to go with them; perhaps make some crackers if I have time. One person in the lab doesn't eat nightshades (ie peppers, chillies, aubergines, potatoes, tomatoes) so the two dips I made are both nightshade-free as well as gluten-free and vegan. I made a red lentil dip and this. I was thinking of using fresh corn but ended up using frozen for speed and ease - fresh corn would probably be delicious.
1 cup frozen sweetcorn, defrosted (or use fresh)
1 cup frozen mango chunks, slightly thawed and then diced into ~7mm chunks
1 spring onion, finely chopped
1/2 tbsp nasturtium seeds, finely chopped*
1-2 tbsp chopped fresh coriander
juice of ~1 lime
pinch of salt
pinch of freshly-ground white pepper*
Prepare all the ingredients then mix together in a bowl. Taste for seasoning and lime.
*I used nasturtium seeds and white pepper to add a bit of spice in the absence of nightshades - I would add some finely chopped fresh chilli or some dried chilli flakes if nightshades weren't an issue.
1 cup frozen sweetcorn, defrosted (or use fresh)
1 cup frozen mango chunks, slightly thawed and then diced into ~7mm chunks
1 spring onion, finely chopped
1/2 tbsp nasturtium seeds, finely chopped*
1-2 tbsp chopped fresh coriander
juice of ~1 lime
pinch of salt
pinch of freshly-ground white pepper*
Prepare all the ingredients then mix together in a bowl. Taste for seasoning and lime.
*I used nasturtium seeds and white pepper to add a bit of spice in the absence of nightshades - I would add some finely chopped fresh chilli or some dried chilli flakes if nightshades weren't an issue.
Sunday, August 4, 2013
Purple noodles with purple carrots and chickpeas
1 bunch purple carrots, scrubbed, trimmed and roughly chopped
2 purple spring onions, cleaned, trimmed and chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1-2 tbsp tahini
2 tsp honey
2 tsp soy sauce
1 tsp mirin
1 tbsp rice vinegar
2 tsp sesame oil
3/4 cup chickpeas, defrosted and mashed roughly with a fork
1/2 an avocado, peeled and roughly chopped 1-2 tbsp sesame seeds, toasted
1-2 tbsp fresh coriander, chopped
Put the carrots on to steam until just done. Refresh in cold water immediately. Put the purple noodles in a pan of boiling, slightly salted water and cook until just tender, about 10-15 min. Run under cold tap to stop cooking. Put the spring onion, ginger, tahini, honey, soy, mirin, vinegar and sesame oil in a serving bowl and mix together to make the dressing. Add the noodles and toss to coat. Add the mashed chickpeas, steamed carrots, chopped avocado, coriander and toasted sesame seeds, toss, taste for seasoning and eat.
I like the coriander, avocado, sesame, carrots and chickpeas together, and the noodles, but the dressing is not quite right - it needs to be brighter and cleaner, and the tahini creaminess is wrong here. Still, all the purple stuff is awesome.
Monday, July 22, 2013
Pistachio pesto rice salad
We had a lot of basil as part of our double-farmshare fest, so pesto seemed like an obvious choice. I really like pistachios right now, so I wanted to try making pesto with pistachios, and then realised how long it had been since I last ate pesto rice salad (a Delia classic, and one of my stepmother's signature recipes that I wrote down when I left home at 17), even though I love it. So here we are.
For the pesto:
~2 large bunches of basil
1 small clove garlic, peeled
2-3 tbsp shelled, unsalted pistachios
3-4 tbsp extra virgin olive oil
~1/2 tsp salt
Additional ingredients for the salad:
risotto (Arborio) rice, measured to 8 fl oz / 225 ml in a glass measuring jug
16 fl oz / 450 ml boiling veg stock
1-2 tbsp extra virgin olive oil
juice of 1 lemon
whole basil leaves
2 spring onions, finely chopped
1-2 tbsp shelled, unsalted pistachios
salt+pepper
First, make the pesto. Wash the basil leaves and put them in a blender cup. Add the garlic, pistachios, olive oil and salt. Blend until pretty much smooth. Taste to check salt and oil, add more if needed.
To make the salad, add ~2 tbsp pesto to the rice in a measuring jug and mix well. Transfer to a lidded frying pan. Measure the stock in the same jug, swirling around to wash in any pesto that is sticking to it, then add the stock to the frying pan. Add ~1/2 tsp salt, then stir and bring to a boil. Cover, turn down the heat, and simmer for exactly 20 min. When ready, transfer the rice to a serving bowl. Add 4-6 more tbsp of pesto, the lemon juice and olive oil and mix well. Taste and season with salt and pepper. Sprinkle with torn basil leaves, chopped spring onions, and pistachios, and serve (if serving cold, do this step immediately before serving). Equally good warm or cold, or as leftovers in the following days.
I still love this salad. I find it hard to stop eating it. I also thought this was a really good pesto - the basil was fresh and good, which was helpful, but I also think the pistachios work very well. Possible I even like this vegan version more than the original - at least as much.
Sunday, April 7, 2013
Miso soup as a meal
This is very simple. But good. Use whatever vegetables you like, and just make sure to add them in an order that ensures they are all cooked at the same time. The tofu and udon make it bigger, heartier and into a full meal, but they are optional too. Use whatever kind of miso takes your fancy / fits with the vegetables you chose.
1 small onion, peeled and finely sliced
1 large carrot, peeled and cut into thin half moons
1/2 a watermelon radish, peeled and cut into thin slices similar sized to the carrot
1 serving sized packet udon noodles
2 in block of tofu (any kind), diced
2 in piece of cabbage, thinly sliced
3 spring onions, trimmed and sliced
5 mushrooms, sliced
light miso, 4 tbsp or more
water
Put the onion, carrot and radish in a large saucepan with about a litre of water. Bring to the boil and simmer for ~10 min, until the veg are nearly cooked but still a little crunchy. Add the noodles and tofu, bring back to the boil and cook for a few more minutes. Add the cabbage, spring onions and mushrooms, bring to the boil and simmer until all the ingredients are just cooked (a minute or so). Finally, take a ladleful of the liquid from the pan and mix it in a small bowl with the miso, then transfer this mixture back to the pan and stir until combined. Alternatively, you can mix the miso and liquid in your own bowl and then add a serving of soup and mix it up before eating.
1 small onion, peeled and finely sliced
1 large carrot, peeled and cut into thin half moons
1/2 a watermelon radish, peeled and cut into thin slices similar sized to the carrot
1 serving sized packet udon noodles
2 in block of tofu (any kind), diced
2 in piece of cabbage, thinly sliced
3 spring onions, trimmed and sliced
5 mushrooms, sliced
light miso, 4 tbsp or more
water
Put the onion, carrot and radish in a large saucepan with about a litre of water. Bring to the boil and simmer for ~10 min, until the veg are nearly cooked but still a little crunchy. Add the noodles and tofu, bring back to the boil and cook for a few more minutes. Add the cabbage, spring onions and mushrooms, bring to the boil and simmer until all the ingredients are just cooked (a minute or so). Finally, take a ladleful of the liquid from the pan and mix it in a small bowl with the miso, then transfer this mixture back to the pan and stir until combined. Alternatively, you can mix the miso and liquid in your own bowl and then add a serving of soup and mix it up before eating.
Wednesday, February 13, 2013
Chinese Spring Festival meets Pancake Day: Scallion Pancakes
With all the snow and the pre-Valentines baking I got distracted from the fact it was Chinese New Year at the weekend: happy new Year of the Snake!
And then Pancake Day was already upon us (yesterday), demanding a pancake feast... Scallion pancakes seemed to be the perfect way to celebrate both at once, in food form (of course... both celebrations seem to be mainly about food, perhaps that's why I like them so much...).
I mainly referred to this recipe, also this one.
(makes 4 fairly large pancakes)
For pancakes:
2 cups plain flour
1 tsp baking powder
1 cup boiling water
1/2 cup scallions (aka spring onions aka green onions - about 4), sliced
1/2 cup veg oil mixed with 1 tbsp sesame oil
salt+white pepper
For dipping sauce:
1/4 cup light soy sauce
1/4 cup rice vinegar
1/4 cup sliced scallions (about 2)
1 tsp red chilli flakes
1 tsp chopped root ginger
1 tsp sugar
Mix flour and baking powder together in a bowl with a fork. Dribble in the boiling water gradually and steadily, mixing with a wooden spoon the whole time. Bring together into a ball of dough and then let rest (covered with a damp cloth) for 30 min or so.
While the dough rests, chop the scallions and prepare the dipping sauce by mixing all the ingredients together in a small bowl.
To make the pancakes, roll the dough out on a floured surface into a large rectangle about 8 mm thick. Brush the rectangle with the oil mixture, sprinkle the chopped scallions all over, then season with salt and ground white pepper. Next, carefully roll the rectangle up as if rolling up a swiss roll, going from a long side, so you end up with a long sausage shape. Cut the sausage into four. Take one piece, pull it out and squish it a little, twist it three times, then wrap it round into a flattened spiral. Roll it out into a thick (~8 mm thick), round pancake, about 5-6 inches diameter. Repeat with the other three pieces.
Heat any remaining oil mixture (or additional veg oil) in a frying pan. When hot, place a pancake in it and cook on one side until browned, then flip and brown the other side. Eat hot, cut into wedges and dipped in the dipping sauce.
Wow. These were quite delicious. I probably won't get around to making them again til some Pancake Day in the distant future, but damn they were good. The dipping sauce was a great idea: its spicy / salty / sour / sweet ness really cut through the greasy, stodgy (in a good way) pancake beautifully. Despite the large quantity of scallions used, there was no lingering onion taste.
And then Pancake Day was already upon us (yesterday), demanding a pancake feast... Scallion pancakes seemed to be the perfect way to celebrate both at once, in food form (of course... both celebrations seem to be mainly about food, perhaps that's why I like them so much...).
I mainly referred to this recipe, also this one.
(makes 4 fairly large pancakes)
For pancakes:
2 cups plain flour
1 tsp baking powder
1 cup boiling water
1/2 cup scallions (aka spring onions aka green onions - about 4), sliced
1/2 cup veg oil mixed with 1 tbsp sesame oil
salt+white pepper
For dipping sauce:
1/4 cup light soy sauce
1/4 cup rice vinegar
1/4 cup sliced scallions (about 2)
1 tsp red chilli flakes
1 tsp chopped root ginger
1 tsp sugar
Mix flour and baking powder together in a bowl with a fork. Dribble in the boiling water gradually and steadily, mixing with a wooden spoon the whole time. Bring together into a ball of dough and then let rest (covered with a damp cloth) for 30 min or so.
While the dough rests, chop the scallions and prepare the dipping sauce by mixing all the ingredients together in a small bowl.
To make the pancakes, roll the dough out on a floured surface into a large rectangle about 8 mm thick. Brush the rectangle with the oil mixture, sprinkle the chopped scallions all over, then season with salt and ground white pepper. Next, carefully roll the rectangle up as if rolling up a swiss roll, going from a long side, so you end up with a long sausage shape. Cut the sausage into four. Take one piece, pull it out and squish it a little, twist it three times, then wrap it round into a flattened spiral. Roll it out into a thick (~8 mm thick), round pancake, about 5-6 inches diameter. Repeat with the other three pieces.
Heat any remaining oil mixture (or additional veg oil) in a frying pan. When hot, place a pancake in it and cook on one side until browned, then flip and brown the other side. Eat hot, cut into wedges and dipped in the dipping sauce.
Wow. These were quite delicious. I probably won't get around to making them again til some Pancake Day in the distant future, but damn they were good. The dipping sauce was a great idea: its spicy / salty / sour / sweet ness really cut through the greasy, stodgy (in a good way) pancake beautifully. Despite the large quantity of scallions used, there was no lingering onion taste.
Sunday, June 3, 2012
Savoury courgette and chickpea muffins
I was thinking about making savoury muffins. Most of the recipes I've seen include cheese in some way, I didn't feel like putting cheese in, but didn't think that should mean I can't make savoury muffins. Thought chickpea, chilli, courgette and parsley sounded like a good combination, and we bought an epic quantity of spring onions (for $1) from the Haymarket yesterday so I thought I'd make the first move to try and lessen the mountain...
Also, note, I decided to use an egg in these. I have had to buy eggs for a protocol I'm using at work a few times recently so needed to use them up. I am also excited because I am planning to do a deal with my friend Sage who keeps chickens - my jam in exchange for his eggs. So maybe there will be a few more eggs in the near future. To make these without the egg, I think I would just add some ground linseed mixture, and/or increase the tahini.
150 g plain flour
100 g wholemeal flour
3 tsp baking powder
1 tsp salt
1 1/2 tbsp poppy seeds
1 tbsp millet
1 1/2 tbsp sunflower seeds
1 tsp nigella seeds
1-2 tsp dried chilli flakes
2 tsp nutritional yeast
1/2 tsp freshly ground black pepper
3/4 cup cooked chickpeas
1 small courgette, chopped into matchsticks
4 spring onions, chopped
2-3 tbsp parsley, chopped
50 ml olive oil
20 ml veg oil
20 ml tahini
240 ml fake milk
1 egg
Heat oven to 400F. Mix the dry ingredients (first text block) in a bowl with a fork. Add the chickpeas and veggies (second text block) and mix again. In a separate bowl, mix the wet ingredients (third text block). Add the wet to the dry and mix until just combined. Line a muffin tin with paper and spoon the mixture into the cups (made 12). Bake for ~30 min until lightly golden on top. Remove from tin and leave to cool on a wire rack.
These are not bad. They are good as a complement to eat with something else (I can imagine them being good sandwiched with tomato and chilli jam and dry tofu). I think adding some pitted, chopped, salty black olives to the mix might just finish them off nicely - there's a voice in my head saying if a muffin isn't sweet it needs to be salty...
Also, note, I decided to use an egg in these. I have had to buy eggs for a protocol I'm using at work a few times recently so needed to use them up. I am also excited because I am planning to do a deal with my friend Sage who keeps chickens - my jam in exchange for his eggs. So maybe there will be a few more eggs in the near future. To make these without the egg, I think I would just add some ground linseed mixture, and/or increase the tahini.
150 g plain flour
100 g wholemeal flour3 tsp baking powder
1 tsp salt
1 1/2 tbsp poppy seeds
1 tbsp millet
1 1/2 tbsp sunflower seeds
1 tsp nigella seeds
1-2 tsp dried chilli flakes
2 tsp nutritional yeast
1/2 tsp freshly ground black pepper
3/4 cup cooked chickpeas
1 small courgette, chopped into matchsticks
4 spring onions, chopped
2-3 tbsp parsley, chopped
50 ml olive oil
20 ml veg oil
20 ml tahini
240 ml fake milk
1 egg
Heat oven to 400F. Mix the dry ingredients (first text block) in a bowl with a fork. Add the chickpeas and veggies (second text block) and mix again. In a separate bowl, mix the wet ingredients (third text block). Add the wet to the dry and mix until just combined. Line a muffin tin with paper and spoon the mixture into the cups (made 12). Bake for ~30 min until lightly golden on top. Remove from tin and leave to cool on a wire rack.
These are not bad. They are good as a complement to eat with something else (I can imagine them being good sandwiched with tomato and chilli jam and dry tofu). I think adding some pitted, chopped, salty black olives to the mix might just finish them off nicely - there's a voice in my head saying if a muffin isn't sweet it needs to be salty...
Thursday, June 30, 2011
Sesame noodles / lemony courgette and chickpeas
I remembered about the Brookline farmers' market as I was riding home today. I was just in time to catch the last few things on the last stall as it was packing up. And they were exciting things - a bunch of chard (mostly white but some ruby), a handful of garlic flower buds (scapes? they were labelled as), and a hard-sold light-green squash which is apparently super sweet and was only 50c. $2.50 for the lot - not bad I think.
Anyway, I'll get onto those over the weekend...
For today...
Sesame noodles
60g sesame seeds
2 bundles (200g) soba noodles
3-4 spring onions, thinly sliced
5 tsp soy sauce
2 tsp rice vinegar
2 tsp honey
2 tsp sesame oil
Toast the sesame seeds in a dry frying pan. Put the noodles in a pan of boiling, slightly salted water and cook til done (~5-6 min). Put the noodles under cold water til cold. Prep the spring onions. Mix the remaining ingredients in serving bowl. Add the noodles and spring onions and toss. Add sesame seeds and toss some more. Chill for an hour before serving, ideally.
Lemony courgette and chickpeas
~250g courgette (1 large, in this case)
zest of half a lemon and juice of ~1 whole lemon
8 basil leaves
3-4 tbsp olive oil
salt
good handful of chickpeas (~100g when cooked)
Zest the lemon into a bowl and squeeze in the juice. Finely shred the basil and add to the lemon. Add the olive oil and mix with a fork. Add the chickpeas and some salt to taste and mix up. Cut the courgette into thin ribbons lengthwise using a peeler. Heat a little olive oil in a frying pan and fry the ribbons til golden brown and floppy, putting into the bowl with the other ingredients as they are ready. Toss all together when done, and serve with/on toasted bread if you have some.
I also made the classic silken tofu salad. Good times.
The lemony courgette was really nice and summery. Was quite oily, which was not really necessary - could get the olive oil flavour better with less - might try grilling or baking the courgette slices in future to avoid the frying in future, since frying is a pain and adds oil. Could also cut down the oil overall.
The sesame noodles I made once, years ago, made a mental note that they were good and then never bought any soba noodles. We got some the other day on our mission to the Chinese supermarket in Quincy so it seemed like time to trot it out again. I can confirm that it is good, and super simple too.
Anyway, I'll get onto those over the weekend...
For today...
Sesame noodles
60g sesame seeds
2 bundles (200g) soba noodles
3-4 spring onions, thinly sliced
5 tsp soy sauce
2 tsp rice vinegar
2 tsp honey
2 tsp sesame oil
Toast the sesame seeds in a dry frying pan. Put the noodles in a pan of boiling, slightly salted water and cook til done (~5-6 min). Put the noodles under cold water til cold. Prep the spring onions. Mix the remaining ingredients in serving bowl. Add the noodles and spring onions and toss. Add sesame seeds and toss some more. Chill for an hour before serving, ideally.
Lemony courgette and chickpeas
~250g courgette (1 large, in this case)
zest of half a lemon and juice of ~1 whole lemon
8 basil leaves
3-4 tbsp olive oil
salt
good handful of chickpeas (~100g when cooked)
Zest the lemon into a bowl and squeeze in the juice. Finely shred the basil and add to the lemon. Add the olive oil and mix with a fork. Add the chickpeas and some salt to taste and mix up. Cut the courgette into thin ribbons lengthwise using a peeler. Heat a little olive oil in a frying pan and fry the ribbons til golden brown and floppy, putting into the bowl with the other ingredients as they are ready. Toss all together when done, and serve with/on toasted bread if you have some.
I also made the classic silken tofu salad. Good times.
The lemony courgette was really nice and summery. Was quite oily, which was not really necessary - could get the olive oil flavour better with less - might try grilling or baking the courgette slices in future to avoid the frying in future, since frying is a pain and adds oil. Could also cut down the oil overall.
The sesame noodles I made once, years ago, made a mental note that they were good and then never bought any soba noodles. We got some the other day on our mission to the Chinese supermarket in Quincy so it seemed like time to trot it out again. I can confirm that it is good, and super simple too.
Sunday, April 10, 2011
Black pepper tofu
This is by Yotam Ottolenghi, from the Guardian. I made it for the first time a while ago and it was good, if very very spicy. That endorphin-triggering, intense heat. Addictive, I guess - I seem to be wanting more... This time I decided to reduce the heat by leaving out the chili and just using the black pepper: it's still hot, but not so mouth-blowing.
Serves four.
800g firm, fresh tofu / 200g
cornflour, to dust the tofu
Vegetable oil, for frying
150g butter / use veg oil ~ 2tbsp
12 small shallots (350g), peeled and thinly sliced / 1 medium onion
8 red chillies, thinly sliced / none
12 garlic cloves, crushed / 3 , finely chopped
3 tbsp chopped ginger / 3/4 tbsp
5 tbsp crushed black peppercorns / 1 1/4 tbsp
3 tbsp sweet soy sauce (kecap manis) / 3/4 tbsp sweet chili sauce
3 tbsp light soy sauce / 3/4 tbsp
4 tsp dark soy sauce / 1 tbsp
2 tbsp sugar / 1/2 tbsp
16 small, thin spring onions, cut into segments 3cm long / 3 medium sized, cut into slivers
Cut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan, and bring up to frying heat. Fry the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel.
Remove the oil and any sediment from the pan and put back in 2 tbsp of veg oil. Heat and add the shallots/onions, (chillies), garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse.
When the shallots/onions and (chillies) are soft, add the soy sauces, sweet chili and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through. Serve hot with steamed rice.
Ate it with boiled basmati rice and yellow peas.
I made various substitutions because of not having the right ingredients etc, but it still came out very tasty. Considering doing it with the addition of some sweet pepper instead of chilis another time - I do feel like it misses an element of taste without the chili somehow. Still really good though (and not as scary). Made enough for two. Would consider frying the rest of the tofu and keeping it to make something else the next day (this amount was half a regular-sized packet of tofu), as frying like this is so stinky and gross.
Serves four.
800g firm, fresh tofu / 200g
cornflour, to dust the tofu
Vegetable oil, for frying
150g butter / use veg oil ~ 2tbsp
12 small shallots (350g), peeled and thinly sliced / 1 medium onion
8 red chillies, thinly sliced / none
12 garlic cloves, crushed / 3 , finely chopped
3 tbsp chopped ginger / 3/4 tbsp
5 tbsp crushed black peppercorns / 1 1/4 tbsp
3 tbsp sweet soy sauce (kecap manis) / 3/4 tbsp sweet chili sauce
3 tbsp light soy sauce / 3/4 tbsp
4 tsp dark soy sauce / 1 tbsp
2 tbsp sugar / 1/2 tbsp
16 small, thin spring onions, cut into segments 3cm long / 3 medium sized, cut into slivers
Cut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan, and bring up to frying heat. Fry the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel.
Remove the oil and any sediment from the pan and put back in 2 tbsp of veg oil. Heat and add the shallots/onions, (chillies), garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse.
When the shallots/onions and (chillies) are soft, add the soy sauces, sweet chili and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through. Serve hot with steamed rice.
Ate it with boiled basmati rice and yellow peas.
I made various substitutions because of not having the right ingredients etc, but it still came out very tasty. Considering doing it with the addition of some sweet pepper instead of chilis another time - I do feel like it misses an element of taste without the chili somehow. Still really good though (and not as scary). Made enough for two. Would consider frying the rest of the tofu and keeping it to make something else the next day (this amount was half a regular-sized packet of tofu), as frying like this is so stinky and gross.
Sunday, February 6, 2011
Pomegranate and Brussels Sprouts
Another brussels sprout recipe, this time with pomegranate by Yotam Ottolenghi on the Guardian website.
Serves four to six.
600g brussels sprouts
120ml olive oil
300g baby shallots, peeled (or spring onions, white part only) (used spring onions, and not as much - perhaps 150-200g)
2 tbsp maple syrup
Grated zest of 2 lemons (used 1)
2 tsp pomegranate molasses
Seeds of 2 small pomegranates (about 8 tbsp in total) (used 1 large one)
20g purple basil, leaves only, shredded (didn't have, so left it out)
Salt and black pepper
Trim off the ends of the sprouts and cut them in two lengthways.
Heat up a large wok or nonstick pan, and add two tablespoons of oil. Fry half the sprouts on high heat for about four minutes, until nicely golden brown all over but still quite crunchy. Transfer to a mixing bowl and keep somewhere warm. Add more oil to the pan and repeat with the remaining sprouts.
Add two tablespoons of oil to the pan and fry the shallots as you did the sprouts, for four to six minutes. Add to the sprout bowl. Add the maple syrup, lemon zest, molasses and remaining oil to the still warm vegetables. Add half the pomegranate seeds and half the basil, season generously and toss to mix.
Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.
This was really good - exploring two of my current favourite winter ingredients (brussels sprouts and pomegranate syrup) - the sweetness of maple syrup and pomegranate seeds with sour notes from pomegranate syrup and lemon really complements the sprouts and scallions. I guess I should try it with basil one day (not a very wintry ingredient mind you).
Note - both brussels sprouts and pomegranate are super fiddly to prepare, so this is definitely a recipe for cosy wintry afternoons with nothing much else going on - trying to make it quickly would be tough.
Serves four to six.600g brussels sprouts
120ml olive oil
300g baby shallots, peeled (or spring onions, white part only) (used spring onions, and not as much - perhaps 150-200g)
2 tbsp maple syrup
Grated zest of 2 lemons (used 1)
2 tsp pomegranate molasses
Seeds of 2 small pomegranates (about 8 tbsp in total) (used 1 large one)
20g purple basil, leaves only, shredded (didn't have, so left it out)
Salt and black pepper
Trim off the ends of the sprouts and cut them in two lengthways.
Heat up a large wok or nonstick pan, and add two tablespoons of oil. Fry half the sprouts on high heat for about four minutes, until nicely golden brown all over but still quite crunchy. Transfer to a mixing bowl and keep somewhere warm. Add more oil to the pan and repeat with the remaining sprouts.
Add two tablespoons of oil to the pan and fry the shallots as you did the sprouts, for four to six minutes. Add to the sprout bowl. Add the maple syrup, lemon zest, molasses and remaining oil to the still warm vegetables. Add half the pomegranate seeds and half the basil, season generously and toss to mix.
Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.
This was really good - exploring two of my current favourite winter ingredients (brussels sprouts and pomegranate syrup) - the sweetness of maple syrup and pomegranate seeds with sour notes from pomegranate syrup and lemon really complements the sprouts and scallions. I guess I should try it with basil one day (not a very wintry ingredient mind you).
Note - both brussels sprouts and pomegranate are super fiddly to prepare, so this is definitely a recipe for cosy wintry afternoons with nothing much else going on - trying to make it quickly would be tough.
Monday, January 31, 2011
Chocolate pudding, tofu salad, beetroot salad
I made this chocolate pudding. I liked the look of it at least partly because it's a vegan pudding that doesn't even mention it's vegan. And I'm really into pudding, of the gloopy American definition, at the moment. And it is really quick and easy. And with chocolate and spices and sweetness, how can one go wrong?
Put all ingredients in a blender and blend until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins or glasses and chill for at least 30 minutes.
Yield: 4 to 6 servings (I made about 1/4 of the recipe and it went into 3 small ramekins, which would be enough for a sweet. I have trouble using good chocolate for anything other than eating out of the packet...
Note: I found a subtle powdery edge from the spices that slightly detracted from the silky texture, so tried it another time with only the vanilla. The texture was definitely better but the other tastes are nice too. Seb definitely preferred the spicy one, and I think I could go either way depending on my mood.
Delia's silken tofu with chilli and spring onion
I have been making variations on this Delia recipe (from Vegetarian Collection) for years. It's quick and easy and super tasty - the texture contrasts are really good, and the tofu absorbs so much exciting flavour.
~3/4 box silken tofu
about 6 spring onions
~3 tbsp chopped coriander
toasted sesame seeds
~3 tbsp sweet chilli sauce
~2 tbsp soy sauce
~2 tbsp groundnut or other light flavoured oil
~1 tbsp sesame oil
Put tofu in a fairly large, shallow serving dish and chop into ~2-3cm cubes. Chop spring onions: cut off the white part into ~4cm lengths, then slice these lengthways to make long thin pieces. Chop the rest of the spring onions in little cross sections as normal. Sprinkle the cross section spring onion, the coriander and the toasted sesame seeds over the tofu. Other green stuff can be good here too - steamed broccoli and/or sugarsnap peas, bean (or alfalfa, clover etc) sprouts, cooked edamame (especially broccoli). Put sweet chilli sauce and soy sauce across the top. Put the oils in a small saucepan and heat til almost steaming. Add the lengthways cut spring onions and fry til they are quite well-browned and crispy. Pour the oils and crispy spring onion bits over the top of the tofu dish and serve immediately. Keeps for lunch the next day OK too, although it looks significantly less pretty once you mix it all together. The soy / sesame / chilli / tofu combination is just so good.
Also made this marinated beetroot salad.
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality dark chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.1 pound silken tofu
8 ounces high-quality dark chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Put all ingredients in a blender and blend until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins or glasses and chill for at least 30 minutes.
Yield: 4 to 6 servings (I made about 1/4 of the recipe and it went into 3 small ramekins, which would be enough for a sweet. I have trouble using good chocolate for anything other than eating out of the packet...
Note: I found a subtle powdery edge from the spices that slightly detracted from the silky texture, so tried it another time with only the vanilla. The texture was definitely better but the other tastes are nice too. Seb definitely preferred the spicy one, and I think I could go either way depending on my mood.
Delia's silken tofu with chilli and spring onion
I have been making variations on this Delia recipe (from Vegetarian Collection) for years. It's quick and easy and super tasty - the texture contrasts are really good, and the tofu absorbs so much exciting flavour.
~3/4 box silken tofu
about 6 spring onions
~3 tbsp chopped coriander
toasted sesame seeds
~3 tbsp sweet chilli sauce
~2 tbsp soy sauce
~2 tbsp groundnut or other light flavoured oil
~1 tbsp sesame oil
Put tofu in a fairly large, shallow serving dish and chop into ~2-3cm cubes. Chop spring onions: cut off the white part into ~4cm lengths, then slice these lengthways to make long thin pieces. Chop the rest of the spring onions in little cross sections as normal. Sprinkle the cross section spring onion, the coriander and the toasted sesame seeds over the tofu. Other green stuff can be good here too - steamed broccoli and/or sugarsnap peas, bean (or alfalfa, clover etc) sprouts, cooked edamame (especially broccoli). Put sweet chilli sauce and soy sauce across the top. Put the oils in a small saucepan and heat til almost steaming. Add the lengthways cut spring onions and fry til they are quite well-browned and crispy. Pour the oils and crispy spring onion bits over the top of the tofu dish and serve immediately. Keeps for lunch the next day OK too, although it looks significantly less pretty once you mix it all together. The soy / sesame / chilli / tofu combination is just so good.
Also made this marinated beetroot salad.
Subscribe to:
Posts (Atom)