Omelette with a difference

Spicy, Vegetarian

Sesame seed crispy noodle omelet with charred sweet corn, mange tout and chilli oil.
A superb summer evening dinner.

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Naughtiness needed

Vegetarian

No excuses here.

This is some high calorie, high taste, deep fried mother macaroni!

Take macaroni cheese. Roll it in a ball. Coat it in bread crumbs. Fry it.

Immense. Naughty. Tasty.

It was so good, despite the fat content I ate the left overs the next day……with a salad to ease my guilt.

Fraisier Cake

Cake, Fruit, Vegetarian

I loved making this, it required a few hours but it’s beauty in taste and look, makes the effort worth it!

Broken down it compromises of Kirsh cream mouseline and strawberries sandwiched between to thin sponge cake layers with a marzipan top. That makes it sound easy….it was not 😊

I made this for our local Rose Queen Festival, hence the roses on the top!

Green is the new black

Vegetarian

This may be the greenest drink I have ever consumed. But green is good right? Green comes from grene rooting to the words grass and grow and its synonymous with spring and vitality! Green is good.

This drink is undoubtedly good…..
1/2 cucumber

1/2 courgette

Handful of kale

Handful of spinach 

A celery stalk

Bunch of parsley

1 tbsp chia seeds

1 tbsp maca seeds

Good, but not the tastiest! 😊

Red pepper, egg and olive Ciabatta 

Toast-it, Vegetarian

I swoon over a nicely topped ciabatta, I often go for the typical bruschetta or mushroomy mix but this offered something different.

As you can imagine it was really very easy and quick to make and it was delicious. The sweet peppers twinned with the salty olives worked really well, as did the crunchy bread and creamy egg. 

A great Friday night treat.

I Eat your greens! (In a risotto)

Vegetarian

This is a great summer dish which offers a fantastic way to load up on your 5 a day.

Take an arm full of veg. On this occasion I used sugar snap peas, courgette and leaks

Chop your veg! I kept it chunky.

Start to cook your risotto in a stock and wine combo. Do it in the normal way, cook off the rice in butter first for 60 seconds then add a slash of the stock. Stir snd let it soak up, then add more. 

When half of the stock mixture is used, chuck in the veg and continue to ladle the stock (season as you go).

Then serve!


A beautiful, tasty and filling dinner.

Vegtables lentil curry

Spicy, Vegetarian

Got to have those meat free nights, right?

Well this dish needs no meat, it’s hearty and packs enough flavour to make you kick meat to the curb.

It’s just a matter of banging a load of veg in a pan, add some lentils and a dollop of curry paste and simmer for as long as you can (30 mins will do but longer will boost its taste)

Summer flan

Vegetarian

Summer nights call for light scrumptious dishes and this meets the brief. This tomato and rocket flan throws fresh, vibrant flavours at you and treats you to a naughty pastry punch.

You can of course make your own pastry but in this case I didn’t…..hands slapped!

So all you need to do is:

  1. Put your pastry in your dish and blind bake for 10 minutes with baking beads, then bake for a further 5 minutes without the beads
  2. Whilst baking whisk 4 eggs with 150g chedder cheese, 150ml double cream, salt and pepper 
  3. Also roast 250g cherry tomatoes in olive oil
  4. When ready, fill your pastry case with as much rocket as you desire, plus the cooked tomatoes 
  5. Then fill the case with the egg mix and bake for 25-30 minutes until golden
  6. Serve with a simple side salad!


Cured eggs: Day 5

Vegetarian

So yesterday, day 4, the eggs were ready to be removed from the salt and sugar curing mixture.

You need to carefully scoop them out, gently rinse off the remains salt and then dehydrate them in the oven for 2 hours at 50 degrees F.


Then that’s it, you have cured eggs! They can be stored for a month in an airtight container in the fridge.

Enjoy. I know I will 😊

Cured eggs: Day 1

Vegetarian

So after recently learning about cured eggs, and happening to have some spare yolks going today, I’ve decided to give it a go!

  • Mix 250g of sugar and 250g salt
  • Put 1/2 of the mixture in a bowl 
  • Lay the yolks gently on the mix
  • Cover the yolks with the final 1/2 of the salt mix
  • Wrap in cling film so it’s air tight and chill for 4 days.

Now the wait begins, I’ll let you know how it goes folks!