Category Archives: vegetarian

Smoky roasted butternut squash soup (Serves: 4/6 – Preparation time: +1hr)

Pumpkins and squashes come in all manner of shapes and sizes and in my opinion they are one of the most versatile vegetables that you can cook with.  The good news is right now they are in season and fairly cheap to buy!  For today’s recipe I have decided to keep things simple and turn butternut squash into a wonderfully velvety soup which is perfect served in a mug for bonfire night or as a starter for a dinner party with crusty French bread on the side.

The vibrant orange colour of this soup is hugely inviting and has the effect of making you warmer simply by looking at it. However, it is the paprika in this recipe transforms this soup – turning it from the sweet delicate taste of the squash into a rich smoky flavour that makes you want to keep going back for more.

This is definitely a recipe to try this autumn/winter whilst butternut squash is in season and at its best.  The soup freezes well so can be made up in large quantities and squirrelled away until you need it.  Enjoy!

dsc_0189-5 Continue reading

Goat’s curd and spinach tart (Serves: 4 – Preparation time: 1hr – 1.5hrs)

I work a ten minute walk away from Borough Market in London which means on a good day I am able to head over there during my lunch break. I tend to amble through the market seeing what is in season, chatting to the stall holders about their produce and what they recommend doing with it. Bliss!

On my last visit I ended up buying some goat’s curd (soft cheese) from Ellie’s Dairy with the idea of making spinach and goat’s curd tarts. The curd had a delicate flavour and unlike other goats cheese I can safely say then you couldn’t taste the goat. Instead it had subtle zesty notes that lingered on the palette. If you can’t find goat’s curd then substitute with ricotta or another soft cheese of your choosing.

One of my concerns when making the tart was whether the moisture in the spinach would cause it to have a ‘soggy’ bottom – however this was not the case. So long as you squeeze as much liquid as you can out of the spinach after wilting it you should end up with a crisp pastry.

The tart can be served hot or cold which means it is ideal if you need to prepare something in advance or are simply looking for lunchbox ideas. Enjoy!

dsc_0030-3 Continue reading

Gazpacho (Serves: 3/4 – Preparation time: 15 mins)

I told my Spanish friend Alejandro that I was going to make Gazpacho this week and he quizzed me about what I intended to put in it to ensure that I was making what he deemed to be an authentic Spanish Gazpacho.  When I dropped ‘lemons’ into the list of ingredients that I intended to use, he promptly stopped me and told me in no uncertain terms that lemon is not a Gazpacho ingredient and that the vinegar is all that you need – and I have to say that now having made it without lemons that I agree with him.

For those of you that are less familiar with Gazpacho it is a cold tomato soup made using raw ingredients and there is absolutely no cooking involved.  All you need to make it is a sharp knife and a hand blender – simple.  Whilst summer is drawing to a close this is a great option if you are looking for a refreshing starter or light lunch.  The underlying flavours are both tangy and slightly creamy making you want to go back for more.  Enjoy!

 DSC_1000 Continue reading

Roasted red pepper, asparagus and goat’s cheese quiche (Serves: 6 – Preparation time: 1.5hrs)

Quiche is a very handy recipe to be able to fall back on if you have friends coming for lunch and don’t want to worry about timings, as it can be served hot or cold and is always delicious.  They also are a good option for vegetarians as you can pack them with lots of yummy vegetables and cheeses.

I think a lot of people avoid making quiches as they don’t want to bother with the faff of making and rolling pastry.  Well my solution to that is buy ready-made pastry to save you the hassle.  My parents who live out in France always use pre-rolled puff pastry which works incredibly well and you don’t have to blind bake it – reducing the preparation time to 30 minutes.

Personally I find the process of making pastry relatively therapeutic especially when you do it by hand.  But I also fully appreciate that it is not for everyone so just do what works for you whether it be making the pastry in a food processor, by hand or simply buying it pre-made.

This quiche recipe is perfect for this time of year with the asparagus being in season.  It is a nice light option for lunch served with a big green salad – ideal for these warm summer days that we are starting to get.  Enjoy!

DSC_0616 (2).JPG Continue reading

Asian salmon salad (serves: 2 – cooking time: 15 mins)

I think it is fair to say that summer is on its way and about time too!  I am pleased to report that I am writing this blog from the comfort of my garden table with my new puppy ‘Oscar’ dozing at my feet…  Bliss!

Last weekend, with the weather being so glorious, there was a definite need for fresh and healthy food.  I really enjoy Asian style salads as they are fragrant and crunchy.   I often vary how I serve the salmon when I cook it in this way, for example if I am looking to eat something more substantial then I replace the salad with egg noodles and serve with pak choi  or  I add it to a stir fry using the juices of from the fish to form the sauce.

This recipe is good irrespective of whether you serve it hot or cold and takes very little time to prepare.  If you are looking for a recipe that can be made in advance to be served at a summer lunch party then this is a great little option.  Or if you are having a barbecue and are looking to cater for the non meat-eaters – again this recipe comes into its own as the salmon is cooked in tin foil and can be cooked alongside the meat (just remember that the cooking time will vary depending on the heat of your barbecue).  Enjoy.

DSC_0568 (5) Continue reading

Pâtés

Ladies and Gentlemen I am back!  Each Friday going forward I am going to endeavour to post some new recipe ideas for you.  So watch this space!

Today I have whipped up three different pâtés any one of which would make a great little starter if you have friends popping over, or as a light lunch with some salad or other nibbly bits. The first pâté was mackerel pâté which is a personal favourite of mine.  Mackerel pâté takes a matter of minutes to make and is scrummy served on fresh bread, melba toast or even that 70s throw back a vol-au-vent.

Second up is a vegetarian option, roasted red pepper and olive pâté which requires a food processor to blend the cream cheese and red pepper together.  This pâté is wonderfully light (a result of blitzing the cream cheese in the food processor) and the red pepper gives it a slightly piquant but sweet flavour.  If you are tempted to blend all the ingredients together I wish to warn you that the olives will give the pâté somewhat grainy texture.

Last but by no means least duck and orange pâté, it involves a bit more effort to make but is a good contrast to the other two pâtés.  To make this pâté perfectly smooth after putting it through the food processor you will need to pass it through a sieve.  If you do not mind having a slightly course pâté than I would suggest that you skip this part of the recipe…

Enjoy!

 

DSC_0431 (2).JPG Continue reading

Bruschetta snacks

DSC_0881

Jones (my housemate) and I have had a tough week and were feeling somewhat jaded this morning.  There was only one way to make us feel better –food.  Unfortunately for us that meant a joyous trip to the supermarket on a Saturday morning before we could tuck in.

Fancying something a little bit healthy, we settled on the idea of bruschetta, mostly because it can be put together in a matter of minutes and it looks and tastes good!  In the end we made four different types: a classic tomato, a pea and broad bean, goat’s cheese and beetroot and avocado, red pepper and mozzarella.

These bruschetta are perfect for a light lunch, starter or even a canapé.  Don’t be afraid to change the ingredients depending on what you have available and what is in season.  The only thing I would strongly advise is make sure that you season the toppings well and make sure you always taste as you go along.

 

DSC_0878

Avocado, Red Pepper and Mozzarella Bruschetta

Ingredients:

  • 4 slices of sourdough bread
  • ½ an avocado
  • 1/3 of a red pepper
  • ½ a mozzarella ball
  • 4-5 green olives
  • 1 tbsp of fresh chopped chives
  • Seasoning
  • 1-2 tbsp olive oil
  • 1-2 tbsp balsamic glaze

Steps:

  1. Dice the avocado, red pepper, mozzarella and olives.
  2. Place in a bowl with the chives and stir.
  3. Season well, add balsamic glaze and olive oil (make sure you taste at this point adding more of the balsamic glaze and olive oil as needed).
  4. Toast the sourdough lightly.
  5. Place your mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.

DSC_0876

Classic Tomato Bruschetta

Ingredients:

  • 4 slices of sourdough bread
  • Handful of mixed cherry tomatoes
  • 4 black olives
  • 1tbsp of finely diced chopped red onion
  • 5/6 basil leaves (chopped finely)
  • Seasoning
  • 1-2 tbsp olive oil
  • 1-2 tbsp lemon juice

Steps:

  1.  Finely chop the cherry tomatoes, olives. (If the tomatoes give off a lot of juice then pour away some of the excess)
  2. Place in a bowl along with the red, basil.
  3. Season well , add the lemon juice and olive oil (make sure you taste at this point adding more of the lemon juice and olive oil as needed).
  4. Toast the sourdough lightly.
  5. Place your tomato mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.

DSC_0877

Pea and Broad Bean Bruschetta

Ingredients:

  • 4 slices of sourdough bread
  • 1 handful of broad beans (frozen are fine)
  • 1 handful of peas (frozen are fine)
  • 5/6 mint leaves
  • Seasoning
  • 1-2 tbsp olive oil
  • 1-2 tbsp lemon juice

Steps:

  1. Place your broad beans in a pan and cook according to the instructions.  Once they are cooked peel the broad beans (it is worth the effort.)
  2. In a separate pan cook your peas, once cooked place in a bowl together with the broad beans and mash using the back of a fork.
  3. Season well, add the mint, lemon juice and olive oil (make sure you taste at this point adding more of the lemon juice and olive oil as needed).
  4. Toast the sourdough lightly.
  5. Place your mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.

DSC_0879

Beetroot and Goat’s Cheese Bruschetta

Ingredients:

  • 2-3 cooked and peeled beetroot
  • 2” goat’s cheese log
  • Seasoning
  • 1-2 tbsp olive oil
  • 1-2 tbsp balsamic glaze

Steps:

  1. Dice the beetroot and goat’s cheese.
  2. Place in a bowl and mix together.
  3. Season well, add balsamic glaze and olive oil (make sure you taste at this point adding more of the balsamic glaze and olive oil as needed).
  4. Toast the sourdough lightly.
  5. Place your mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.