This was picked from one of my wife’s magazines and proved to be an instant classic. Vegans could choose to substitute vegan cheese, butter and soya/almond Milk if preferred.
I’m not a huge fan of Kale but this could convert me.
350g Penne pasta
180g Kale, trimmed and chopped roughly
125g Salted Butter
125g Plain flour
1 tsp English Mustard
350g Mature Cheddar Cheese,grated
Salt and fresh ground Pepper
Handful chopped Chives
2 medium Tomatoes,sliced
Preheat oven to 180 deg C/350 F/ Gas Mark 6
Bring a large pan of water to boil and cook pasta for 9 minutes.
Meanwhile, rinse and drain the kale.
While the pasta is cooking,place the butter and flour and milk into a medium sized saucepan on a low heat. Stir the sauce continuously, or it will go lumpy, for about 4-5 minutes, until it is thick and bubbling. Stir the mustard and most of the cheese, saving some for sprinkling on top.
Season to taste and then add the chives.
When pasta is ready, add the kale ,leave for 30 seconds and then drain into a colander
Tip the pasta and kale into a large ovenproof dish and set aside.
Pour the sauce over the pasta and kale, spreading evenly to coat the pasta.
Sprinkle more of the cheese over the top, saving a bit. Arrange the tomato slices on top, then add the last of the cheese.
Bake in preheated oven for about 25 minutes until golden and bubbling.
This,as many forthcoming posts, is partly due to discovering vegetarian dishes for a relative who eats with us regularly. I am not averse to vegetarian recipes myself, despite being an ardent fan of good meat dishes, I consider myself an omnivore, eating all sorts rather than purely devoted to either meat or non-meat diets.
Often , particularly if we eat out, I will choose the vegetarian option purley because it sounds good, not out of desperation at the carnivore selection. If there is a bad spinach and ricotta pizza out there, I’ve yet to fall across it.
Anyway, I digress as always.
This was one of the first recipes we tried. As said, I enjoy it as a meat eater but it fits the bill nicely for vegetarian guests or family.
The image has been taken from Tesco.com as I didn’t think about this blog until at least a week after devouring any remains of it, it being that scrumptious!
Here’s the details.
Spicy Harissa Vegetable Bake
300g Chopped Pumpkin
250g Chopped Parsnips
250g Chopped Beetroot
1-2 tbsp Harissa
31/2 tbsp Olive Oil
1 Red Pepper
1 Large Onion
2 Garlic Cloves
11/2 tsp Ground Cumin
1 tsp Ground Coriander
2 x 400g Chopped Tomatoes
1 x 400g Cannellini Beans,drained and rinsed
Handful Chopped Parsley
1/2 Lemon Zested
Gas Mark 6/200 C/400 F/Hot Oven
Put Pumpkin,parsnip and beetroot in shallow roasting dish,add Harissa and 1 tbsp Oil and stir to coat.
Season with salt,then roast for 40 minutes, adding sliced pepper after 15 minutes.
Meanwhile,heat 1 tbsp oil in a frying pan over a medium to low heat. Add the onion,chopped, and cook for 5 minutes.Stir in the chopped garlic and spices and cook fr a further 2 minutes. Add the chopped tomatoes and cook for 20 minutes, stirring occasionally. Stir through the beans and set aside.
Stir the roasted vegetables into the tomato sauce with 200 ml of water and half the chopped parsley., then spoon into a pie dish.
In a food processor, pulse the bread into chunks,mix with the remaining 1 1/2 tbsp oil and lemon zest and sprinkle evenly over the top.
Bake in the oven for 30 minutes or until piping hot.
Just a quick update to this long neglected blog.
I have become more of a Real Ale fan and I’ve also recently decided to cut back on my bread consumption.
The latter due to a need to drop a bit of weight and get back into shape.
The former, well, because I like it!
I’ll be copying or rewriting my beer reviews from Untappd, the beer app.
I’ll still be posting food posts, recipes and reviews, ideas and comments but there will be less bread based stuff.
As a sideline, I’m currently 18 stone at 6’2. I’ll update as and if that changes.
Easy Coronation chicken
1 pack chicken breast fillets, about 550g
4 dried apricots, roughly chopped
2 level tbsp korma paste, I find Sharwoods is nice
2 level tsp tomato puree
1 tbsp lemon juice
125ml light mayonnaise
75ml fat free Greek yoghurt
½ can Del Monte peach slices in juice, drained
Put the chicken in a pan with enough water to cover. Bring to the boil and simmer gently, partially covered for 20mins. Drain off 100ml of the cooking liquid and put aside. Transfer the chicken and the rest of the stock to a bowl and leave to cool.
Put the reserved 100ml stock in a small pan with the apricots and the korma paste, tomato puree and lemon juice. Cover and bring to the boil. Reduce heat and simmer partially covered for 15mins, until about half the liquid has evaporated. Leave to cool, then mash with a fork to break down the apricots.
Stir the curry mixture into the mayonnaise and yoghurt. Cut the chicken into bite-size pieces, discarding the rest of the stock. Mix with the curry sauce and peach slices.
This is lovely served with cold rice salad, in a sandwich or as a topping for a jacket potato.
Dairy,sugar and egg free? Sadly not sin free with that lovely vodka but what the heck!
Blueberry, lime and vodka sorbet
I find myself with some rather dashing blueberries, a bowl of ‘sorry for themselves’ limes with amour plating instead of fresh zesty skins. My mind fritters back to a bygone age (last summer) when both were rich in taste and texture not to mention plentiful. The robes of the perfect, dainty little purply grey orbs have a luxurious heir of regal purple velvet. Their flavour is that of reassuring wholesomeness but likely they were tired from being flown around the globe a few times before arriving in my kitchen. They were pleasantly perky enough in texture and their antioxidant pigment could prove to be a salve for the self-scorn of many, caused by recent over indulgence.
A swift and sexy, little sorbet therefore comes to mind. No cooking, no cream, eggs or sugar for that matter. No point some may say? I couldn’t possibly…
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The perfect time to reblog this. Have a trouble-free Christmas!
Christmas is here and as I promised, I have something for everyone, so here are special muffins for the people allergic to gluten. Hope you liked my Strawberry Marshmallow Cake. I’m trying something out with cherry now. Cherries are wonderfully delicious and a full fledged package of health nutrients and unique antioxidants. These are low in calories and ultra rich source of vitamins and minerals. Cherries heal fibromyalgia (painful muscle condition), gout arthritis and sports injuries.
A person on paleo diet prefers lean proteins that support strong muscles, healthy bones and improves immune function. Quinoa flour, coconut flour, amaranth flour, teff flour and chia flour are very friendly for paleo diet. These flours can be used in bakery products especially muffins and cake and that is what I have done here. You can also use the mixture of four flours in equal quantity. You will definitely…
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Yes, there are times when you want the lovely fillings but you just can’t tolerate the casing. In this case, I have a quiche recipe from my dear friend Sonia which gives you just that.
1tsp butter, for greasing
3 rashers streaky smoked bacon, chopped
4 spring onions, trimmed and sliced
250ml reduced fat evaporated semi-skimmed milk
3 large eggs
75g reduced fat cheese, grated
Preheat the oven to 180c/160c Fan/Gas 4. Grease a 19-21cm flan dish or tin (not loose bottomed)
Dry fry the bacon in a non-stick pan over a high heat for 2mins. Lower the heat, add the spring onion and cook for 1min. Set aside.
Beat the evaporated milk and the eggs in a bowl. Add the bacon mixture and the cheese. Season with black pepper, mix well and transfer to the dish or tin.
Bake for 20-25mins until set and golden on top.
You can add other ingredients to suit your own tastes. I added some mushrooms, parsley and cherry tomatoes cut in half.
Also salmon, spinach and sliced cooked new potatoes with dill is nice.
Or try using goats cheese instead of cheddar for a zingy kick.
The timing is approximate so make sure you check it is set before removing from the oven.
Now, in return ( you get nothing for free, or possibly, it doesn’t hurt to ask) I’d love to see some of your pictures of this or any other of the recipes I’ve shared.
Taken from my friend Viv’s Facebook page. (Go like it, she needs the help poor thing ).
Take a tin of coconut milk (http://www.bluedragon.co.uk/products/coconut-milk), whisk in the contents of one sachet of Vege-Gel (http://www.oetker.co.uk/…/baking…/gelatine/vege-gel.html), two dessertspoons of caster sugar and three teaspoons of Drink Me Chai Spiced Chai Latte (http://www.drinkmechai.co.uk/…/spiced-chai-latte.html). Heat slowly, almost but not quite to boiling point, whisking all the time. Squeeze a little butterscotch syrup into some ramekin dishes (http://www.lylesgoldensyrup.com/syrups.php) then pour over the panna cotta mixture. Leave to set for about an hour, then serve. I used a couple of coconut flakes as decoration.
But seriously, Viv has a great range of wonderful recipes and a good eye for visuals, being a top photographer.
She also has the enviable job of reporting on local stage shows, including interviewing some top celebrities.
Give her a follow, like or pop over and see her blog page.
Just a thought, but why should egg intolerant people not enjoy Shrove Tuesday?
THE EGGLESS PANCAKE (From Sweeten it up )
* 1 cup of flour
* 1 teaspoon of sugar
* 1 teaspoon of cinnamon powder
* 2 teaspoons of baking powder
* 1 cup of whole milk
* 1 tablespoon vegetable oil
* 1 tablespoon of water
* 1 teaspoon of vanilla extract
* 2 tablespoons of butter
– In a large bowl combine all the dry ingredients, 1 cup of flour, 1 teaspoon of sugar, 1 teaspoon of cinnamon powder, 2 teaspoons of baking powder.
– In the centre of the bowl create a circular well, in that add the wet ingredients.1 Cup of whole milk, 1 tablespoon of vegetable oil/olive oil, 1 tablespoon of water and 1 teaspoon of vanilla extract.
– Mix it all together.
* TIP * Do not over mix it as we want the thick consistency for nice luscious pancakes.
– Once mixed, melt the 2 tablespoons of butter and add it to the mix.
– Over a medium heat add a big spoon of the batter to a pan and let it cook. Make sure the pancake is a nice golden brown colour on both sides.
– Serve it up with some nutella, icing sugar and fresh fruits. YUMMY!