Radish Leaf and Root Tart

This was such a fantastic way to use up the radishes from my garden which had got a little bit big! It was really tasty and the flavour of the radishes really came through.

Radish Leaf and Root Tart (from Allotment2Kitchen)
(Serves 4-6)

225g plain flour
½ teaspoon salt
125g butter, cold, cut into small cubes
3 tablespoons water

For the filling
About 20 radishes with green tops intact
2 tablespoon olive oil
1 medium onion, sliced
2 – 3 cloves garlic, crushed
Salt and pepper to taste
150ml milk
1 egg

Start by making the pastry. Put the flour and salt in a large bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and mix until it forms a soft dough. Wrap the pastry in clingfilm and leave in the fridge for about 30 mins.

Preheat the oven to 200C.

Put the dough on a lightly floured surface and roll out the dough to slightly large than your pie dish. Line the dish with the pastry and prick the base with a fork. Cover with greaseproof paper and baking beans and blind bake for 20 mins.

Remove the green tops from the radishes, wash thoroughly and chop. Slice the radishes in half and set aside, or if they're big, slice them.

Heat the oil and gently fry the onions and garlic until very soft, then add in the greens and sauté in pan with lid until soft, stir from time to time to prevent from sticking. Season to taste and turn off heat.

When cool evenly spread into the pastry case and carefully arrange the sliced radishes on top. Whisk together the milk and egg and a little seasoning. Pour over the radish filling.

Bake in oven at 190C for 30 – 35 mins. Serve.

Braised Faggots and Cabbage

Today is my birthday so I actually wrote this post a couple of days ago as I am probably running around and making scones this morning, getting ready for afternoon tea this afternoon! I thought I'd celebrate with this awesome recipe for faggots.

I found this delicious sausage dish which used up the second half of my carton of apple juice leftover from the meatballs. However, I didn't have any sausages. I did however have faggots, which are not far off sausages. I bought them from a stall at Walthamstow Farmer's Market. I've never tried them before but this seemed like the perfect recipe to give them a go and it was! This was delicious, lovely comforting wholesome food. I still have four faggots left so I'll have to find other tasty things to do with them!

Braised Faggots and Cabbage (adapted from The English Kitchen)
(Serves 4)

1 tbsp oil
8 faggots
300ml of apple juice
2 tbsp honey
1/2 tsp dried thyme
salt and black pepper
1 small cabbage, trimmed, cored and thinly sliced

Preheat the oven to 160C.

Heat the oil in a large casserole dish. Add the faggots and  brown on both sides. Once they are browned, remove and set aside. Add the sliced cabbage. Cook and stir over a medium heat  until it begins to wilt. Return the faggots to the frying pan, tucking them in amongst the cabbage. Sprinkle with thyme, drizzle with honey and pour over the apple juice. Cover tightly and transfer to the oven. Cook for 45 mins.

 

Return the pan to the stove top and scoop out the cabbage. Cover and keep warm. Turn the heat  up to high and continue to cook the faggots, as the liquid bubbles away, turning them occasionally, until they are nicely glazed and the pan has some nice thick juices in it. Divide the faggots and cabbage amongst 4 plates and drizzle with the pan sauce.

Special K Crusted Chicken Sandwich

This was a super tasty chicken sandwich. I liked the crunch of the Special K in the sandwich and also the melty cheese on top.

Special K Crusted Chicken Sandwich (adapted from Simply Delicious)
(Serves 2)

60g flour

salt and pepper

1 egg, beaten

1 tbsp buttermilk

50g Special K

2 chicken breasts, sliced in half, lengthwise

handful grated cheddar or mozzarella

4 slices bread

lettuce leaves

 

Preheat the oven to 200C.

 

Season the flour with salt and pepper. Mix together the egg and buttermilk. Put the Special K into a bag and bash with a rolling pin until you get crumbs. Then spread onto a plate.

 

Dip the chicken breasts first into the seasoned flour, then into the egg mixture and finally into the Special K crumbs pressing to make sure as many stick as is possible.

 

Lay the chicken onto a baking tray and bake for 10 mins until tender. Sprinkle over the cheese and back for another few mins until the cheese has melted.

 

Spread the bread with mayonnaise or barbecue sauce, lay the chicken on top of one slice of bread, top with the lettuce and then the other slice of bread. Serve.

Pomegranate Molasses Salmon with Bulgar Wheat

This is a really simple recipe that I made up off the top my head with the stuff I had in the house. It works perfectly together. It was the first time I had tried pomegranate molasses but now I'm addicted!

Pomegranate Molasses Salmon with Bulgar Wheat
(Serves 1)

1 tbsp pomegranate molasses
juice 1/2 orange
1 clove garlic, crushed
1 salmon fillet

60g bulgar wheat
1/2 pepper, chopped
1/2 small fennel bulb, chopped
1 spring onion, chopped
5 cherry tomatoes, halved

Put the pomegranate molasses, orange juice and garlic into a bowl or zippy bag. Add the salmon and make sure that the marinade is covering the salmon and then leave for 30 mins.

Preheat the oven to 200C.

Bring a pan of water to the boil and cook the bulgar wheat according to packet instructions.

Meanwhile, put then salmon into the oven and bake for 12-15 mins.

Heat a little oil in a frying pan and cook the fennel and peppers for about 5 mins until starting to soften. Add in the cherry tomatoes and spring onions and cook for another couple of mins.

When the bulgar wheat is cooked, add to the veg mixture and stir well to combine. Transfer to a plate or bowl and top with the salmon. Serve.

Strawberry Rhubarb Cake

Oh my god this cake is so good! It is also a super exploding over the sides of my dish cake as you can see from the picture at the bottom! Totally my fault, I used a way too small pan. This recipe comes from my friend Laurel's blog Shugga P's Gluten Free Goodness, which you should really check out, she has some awesome recipes on there. I served this with vanilla ice cream and you really have to try this cake it is so delicious! I'm not sure how many people the recipe serves but I made half the recipe and myself and my neighbour had about 5-6 portions between us! Not all in one sitting I promise, although I so could have!

Strawberry Rhubarb Cake (from Shugga P's Gluten Free Goodness)

375g self raising flour
225g caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
225g butter
250ml buttermilk
2 eggs
1 tsp vanilla

For the filling
600g rhubarb, sliced
450g strawberries
2 tsp lemon juice
225g sugar
2 tbsp cornstarch

For the topping
150g demerara sugar
63g plain flour
113g butter

Preheat the oven to 180C.

Dissolve the cornstarch in the lemon juice. Cook the rhubarb, strawberries and sugar together, then add the lemon juice and cornstarch. Cook until the mixture has thickened. Allow to cool whilst making the cake.

Stir together the flour, sugar, bicarbonate of soda, baking powder, and salt. Rub in the butter with your fingertips until it resembles breadcrumbs. In a separate bowl beat the eggs, buttermilk and vanilla then add them to the dry ingredients.

Spread 3/4 of the batter in a 23 x 33cm pan. Spread all of filling over the batter. Spoon the rest of the batter on top of the filling in small mounds. Mix the topping and sprinkle it on top. Bake in the oven for 1 hour or until the top is golden brown.

Spanish Meatballs

I made these delicious lamb meatballs for dinner a couple of weeks ago. They are really easy to make and fantastically tasty especially as it's a WeightWatchers recipe. I don't know what the points are as WeightWatchers seem to be releasing books with no points in which is completely daft. I borrowed the book from the library so there wasn't much point in ringing up for the points values. I do know that it's 295 calories per serving without the rice though, which doesn't help at all points wise but does give some idea.

Spanish Meatballs (from WeightWatchers Satisfying Suppers)
(Serves 4)

For the meatballs
400g mince lamb
1 onion, finely chopped or coarsely grated
3 cloves garlic, crushed
30g ground almonds
1 tsp paprika
1 tbsp ground cumin
1/4 tsp ground cinnamon
small bunch parsley, finely chopped
salt and pepper

For the sauce
1 tbsp fennel seeds
150ml apple juice
400g can chopped tomatoes
1 tbsp tomato puree

Put the first 9 ingredients into a bowl and mix well to combine, Using wet hands, take small handfuls of the mixture and roll into 20 walnut size balls.

Dry fry the fennel the fennel seeds for 2 mins in a large frying pan. Add the apple juice and boil for 2 mins, then add the tomato paste and tomato puree with 150ml of water. Season and then simmer gently for 10 mins.

Add the meatballs and make sure they are covered by the sauce. Cover and simmer for 20-30 mins. Turn them carefully once or twice and add more water if needed.

Serve over basmati rice.

Ginger Steak Salad

I've been wanting to make this salad for a while and never got around to it, but I saw the chive flowers and nasturtiums and knew I had to put them into a salad somewhere. I love the colour contrast of the flowers, tomatoes and the green leaves. It's one pretty and tasty salad.

Ginger Steak Salad (from Pioneer Woman)
(Serves 1)

For the marinade
2 tbsp soy sauce
1 tbsp saki or sherry
2 tbsp oil
2 cloves garlic, crushed
1 tsp brown sugar
1 rib-eye or sirloin steak

For the dressing
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp white sugar
1 tbsp lime juice
2 cloves garlic, chopped finely
1 tbsp ginger, grated
1/2 jalapeno, seeded and chopped finely

2 spring onion, sliced
salad leaves
handful cherry tomatoes, halved
1 radish, sliced

Put the marinade ingredients into a small bowl and stir well. Add the steak and leave to marinade for 30 mins to 2 hours.

Whisk together the salad dressing ingredients until well combined.

When steak is finished marinading, heat a griddle pan. Cook the steak for about 1 1/2 mins per side, or until medium rare. Remove from the pan and keep on a plate, allowing to cool slightly.

Toss the salad leaves, cherry tomatoes and radishes in 3/4 of the dressing and put into a bowl.

Place steak on a board and slice thinly, then pour juices from the plate over the top. Place the sliced steak on top of the salad and pour the remaining salad dressing over the top. Sprinkle green onions over the salad and serve decorated with flowers if you have any!

Spicy Grilled Squid with Hummus and Pine Nuts

This is deceptively easy to make and so so tasty. It would be really good as an appetizer at a dinner party or just a light lunch or supper.

Spicy Grilled Squid with Hummus and Pine Nuts
(From The Times Eat!)
(Serves 4)

8 baby squid
2 tsp cumin seeds, roasted
1 tsp coriander seeds, roasted
1 tsp black peppercorns
2-3 garlic cloves, crushed
Sea salt
zest 1 lemon, grated
1 tbsp dried sage
2-3 tbsp olive oil, plus extra
1-2 tbsp pine nuts
paprika
small bunch of parsley, finely chopped
hummus

Make the marinade. Using a pestle and mortar, pound the cumin and coriander seeds with the peppercorns. Beat in the crushed garlic, salt, lemon zest and sage. Bind with the oil.

Using a sharp knife, score the squid in a criss-cross pattern and rub them and the tentacles with the spicy marinade. Set aside for 30 mins.

Heat a griddle pan and dry roast the pine nuts. Tip them onto a plate, return the pan to the heat and brush it with a little oil. Place the marinated squid in the pan and cook for a min on each side – they will curl up.

Spoon some hummus into the bottom of each dish and top with the squid. Scatter over the pine nuts, dust with paprika and  sprinkle with parsley. Serve with lemon wedges.

Meal Planning Monday

So last week was only vaguely planned. It was half term and so my plans were fairly fluid and the meals accordingly. It wasn't worth sharing! This week I'm back to work, and to a big announcement. I have a new job, I handed in my resignation this morning and I will start as a Primary School Librarian and Teaching Assistant in August! I am a little bit daunted but very excited too.

This week is busy, I'm out for dinner two nights and I have a pilates class. My parents are also coming at the weekend and on Sunday I turn 30. I'm having a birthday afternoon tea to celebrate with friends and family. I have planned Friday lunch I just can't remember what it is, the weekend will remain unplanned as on Saturday I am going on a Foodie Walking Tour of East London and then Sunday I'll be running about a lot and then eating sandwiches, scones and cake!

Monday
Salmon with Courgette and Red Pepper Rice Salad (Jamie Oliver)
Pesto Topped Cod (WeightWatchers Member's Favourites)

Tuesday
Minty Yoghurt Chicken with Bulgar Salad (WeightWatchers Week)
Out at a friends house

Wednesday
Quiche and Salad
Out for dinner with a friend

Thursday
Salami and Cream Cheese Sandwich with Crisps
Kale and Mushroom Rice Casserole with Salad

Friday
Quinoa, Prawn and Asparagus Salad
Greek Lamb with Potatoes and Olives

Rhubarb Scones

These were a really deliciously different scone. I had mine with jam, whereas one of my colleagues has been eating the ones I gave her with cheese, so very versatile.
















Rhubarb Scones (from Allotment 2 Kitchen)
(Makes 14ish)

450g self-raising flour
½ teaspoon salt
2 teaspoons baking powder
100g butter, chopped into little cubes
100g golden caster sugar
160g rhubarb, about a stick chopped into small pieces
280ml milk

Preheat the oven to 220C.

Sift the flour, salt and baking powder into a large bowl. Add the butter to the flour and rub it with your fingertips until it begins to resemble breadcrumbs. Stir in the caster sugar and rhubarb pieces, then pour in the milk, a little at a time, and knead until the dough comes together. You might not need all of the milk. 

Transfer the dough onto a lightly floured surface and roll out to about 1½ inch thick.

Cut out the shapes, re-roll the dough and cut out more circles, until all of the dough has been used.

Lay the scones on a baking sheet that has been sprinkled lightly with plain flour. Bake in the oven for 12 – 15 mins or until lightly golden.