Hummus and Roast Veg Wrap

Really this was a clear out the fridge sandwich last week. I haven't really been in my house for the last month, I was away for two weeks, then I went home for a few days and now because of the tube strike I've decamped to my sisters for a few days. It's been really lovely to see everyone but I can't wait to get back to my flat this evening and see young Smudge. It also means that I didn't have all that much food in my flat, although I did go and do a big shop at the weekend and had a trip to the Farmer's Market in Walthamstow, which I found was surprisingly good. I got some faggots to try, as well as wild garlic, cavolo nero and purple sprouting broccoli. All of which I can't wait to try.

This is a really simpleuse stuff from the fridge sandwich with a lovely flavour. You could also add a handful of olives or some feta if you have it.

Hummus and Roast Veg Wrap
(Serves 1)

1/4 aubergine, diced
1 wholemeal flatbread
1 tbsp hummus
1/2 roasted red pepper
2 artichoke hearts, quartered
handful salad leaves

Preheat the oven to 200C. Spray the aubergine with cooking spray and bake for 20-30 mins until golden.

Heat the flatbread in the microwave for 15-20 secs to soften. Spread the hummus over the wrap and then top with the veg and salad. Roll up tucking in the ends.

Heat a griddle and place the wrap on the griddle turning it over so that it gets those nice charred marks on it. Serve.

Apple and Elderberry Pie

I actually made this pie a little while ago and froze it, which is why it looks a but rough around the edges! It was delicious, I do love a good apple pie and I'm really enjoying the elderberries that I picked from my parents garden.

Apple and Elderberry Pie (from Becky Doughty)
(Serves 4-6)

For the pastry
175g plain flour
pinch salt
40g lard
40g butter

For the filling

200g elderberries

3 tbsp cornflour

113g caster sugar

1 tbsp lemon juice
4 cooking apple, thinly sliced

2 tsp cinnamon

60g butter

100g brown sugar

To make the pastry; sift the flour and salt into a large mixing bowl, Then cut the fat into small cubes and add to the flour. Using your fingertips, lightly rub the pieces of fat into the flour.

When the mixture looks like bread crumbs, start to add 2 tbsp of cold water. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean.

Wrap the pastry in cling film and leave to rest in the fridge for half an hour.

Preheat the oven to 180C.

Whilst the pastry is resting, mix the cornflour with 4 tbsp of water and add it to berries and sugar in a saucepan. Cook over medium heat, stirring , until it looks like syrup. Add more cornstarch if the mixture is not thick enough. Remove the pan from heat, add the lemon juice, and set aside.

Heat the butter in a frying pan and add the apples, saute until they are starting to soften but still hold their shape. Add the cinnamon and brown sugar and toss the apples to coat. Gently fold the berries into apples.

Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
Pour the apples and elderberries into pie dish, Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg and make hole in the top of the pastry.
Bake at for 30-40 minutes, or until the top is golden and the fruit is bubbling.

Fake Bakes

I had half a celeriac sat in the fridge staring at me, needing to be used and then I remembered the fake bakes that I'd seen on Slice of Slim, a WeightWatchers blog, that was featured in the magazine a couple of months ago. It's a less pointy alternative to potato for those doing WeightWatchers but doesn't scrimp on the taste. You can also prepare swede in the same way. This was really delicious. I served it with a small tin of baked beans and some cheddar grated over the top for a filling dinner.

 

 

Baked Celeriac (from Slice of Slim) 

(Serves 4)

(0 ProPoints per serving)

 

1 large celeriac

 

Preheat the oven to 220C.

 

Give the celeriac a really good scrub using a vegetable brush, especially if you are going to leave the skin on. Cut into quarters.

Spray with cooking spray and rub into the outside.

Bake for 40-45 mins. Turn a couple of times during cooking so that each side of the celeriac gets a charred appearance.

Meal Planning Monday

I have been off work for three weeks for the Easter holidays, but I am back to work today, with only four weeks to go until half term and so much to cram in. I have had a fantastic break, the last week I have spent pottering in the garden getting everything ready for the summer. These are just some of the plants I have to put in. I've already put in broad beans and lettuce plants as well as a few perennials I bought and the seeds I planted a month or so ago. I love this time of year.

I also went to see my parents for a couple of days last week. My Mum and I went out for lunch to Lyveden New Bield a local National Trust Property where she volunteers. The Sandwich we had was so good that I thought it worth photographing. It's a smoked salmon and cream cheese sandwich but I love what the chef Mel did with it, making a kind of club sandwich.

Lastly I wanted to share the gorgeous sundae glasses I brought back from New York. I bought them in a cook shop called Fish's Eddy and I love the shape of them. They are also not all that wide so perfect for small portions of ice cream.

This week it's back to reality with a bump. There has been a tube strike called for Tuesday and Wednesday so I am decamping to my sisters. Given that I've pretty much been away for three weeks already, I'm feeling rather sorry for poor Smudge who, although my neighbour is feeding her, has been left on her own and I would really rather spend time at home. I'm going to a talk tonight at the V&A and to Pilates on Thursday. I'm also rather hoping that going back to work will get my body clock right as I'm still jet lagged and finding really hard to get to sleep. Fingers crossed!

Monday

Smoked Mackerel Pasta Salad

Out before a talk

Tuesday

Sorrel and Goat's Cheese Quiche with Salad

Whatever I can find!

Wednesday

Lunch at School

Salmon and Broccoli Rice Bake with Salad

Thursday

Asparagus and Ham Wrap with Crisps

Cheesy Panade with Salad

Friday

Miso Rice and Broccoli Salad with Prawns

Lamb Chops with Mash and Veg

Saturday

Tomato Tarte Tatin with Salad

Corn and Sausage Bake with Veg

Sunday
Ham, Asparagus and Goat's Cheese Salad

Banana, Oatmeal, Chocolate Chip, Ginger Cookies

I had a LOT of overly ripe bananas! So with more of the bananas I made cookies. The recipe was actually very useful as it used up lots of other little bits of ingredients. They were more cake like than cookie really but I did make them rather large! I still have more bananas so expect more banana related recipes! 

Banana, Oatmeal, Chocolate Chip and Ginger Cookies (from The Sweets Life)

113g unsalted butter
160g sugar
1 egg
2 ripe bananas, mashed
190g flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
180g rolled oats
90g chocolate chips
60g crystallised ginger, finely chopped

Line 2 baking trays with greaseproof paper and set aside.

Cream the butter with the sugar and the egg, beating until smooth. Mix in the bananas.

Sift in the flour, baking powder and salt, add the  cinnamon and oats, mixing with a metal spoon until just combined. Stir in the chocolate chips and crystallised ginger.
Chill the dough for 30 mins to 1 hour.

Preheat oven to 180C.

Place tablespoon-sized balls of dough onto the baking sheets. Bake for 8-10 mins until lightly browned and cooked through. Transfer the cookies to a wire rack to cool.

Leftover Lamb and Hummus Wrap

This was the last of my leftover lamb. A really simple wrap but very tasty. You can't really go wrong with lamb and hummus!

Leftover Lamb and Hummus Wrap

(Serves 1)

oil

leftover lamb

1/2 pepper, sliced

1/4 onion, sliced

1/2 tsp cumin

1/2 tsp smoked paprika

1 wholemeal wrap

1 tbsp hummus

4 cherry tomatoes, sliced

Heat a little oil in a frying pan and add the lamb, onions and peppers. Sprinkle over the cumin and smoked paprika and cooking stirring until the onions are translucent and the pepper is starting to soften.

Meanwhile, Heat the wrap in the microwave for 15-20 secs until it softens. Spread over the hummus. Take the lamb and peppers of the heat and put on top of the hummus. Top with the cherry tomatoes, roll up and serve.

Red Lentil and Butternut Squash Burgers

In between all that leftover lamb I made some veggie burgers. They had been at the back of my mind for sometime and I finally had all of the ingredients to make them. They were very tasty and felt very wholesome. I served them on a wholemeal bun with lettuce, tomato and barbecue sauce.

Red Lentil and Butternut Squash Burgers (from Veg Hot Pot)

(Serves 4)

150g dried red lentils
1/2 butternut squash, peeled and sliced
6 spring onions
2 cloves garlic
1 tsp smoked paprika
1 tsp cayenne pepper
1 1/2 tbsp gram flour
small bunch coriander stalks, finely chopped
olive oil

Cook the lentils in boiling water according to packet instructions, until they are tender and split open but not completely broken down. Drain and allow to cool.

Heat the oven to 200C. Spray the butternut squash with cooking spray and roast in the oven for 20-25 mins. Leave to cool and then mash with a potato masher.

Put the lentils, butternut squash, finely sliced spring onions, crushed garlic, spices, flour and coriander stalks in a large bowl. Gently mix together with your hands and when fully combined shape into 4 burgers and place them on a plate in the fridge for at least half an hour.

When ready to cook heat a small amount of oil in a large frying pan and fry the burgers for around 4 minutes on each side until lightly browned and hot all the way through. Or cook in a preheated oven for 20-30 mins until golden.

Leftover Lamb Moussaka

This is the first thing I made with the leftover lamb roast. I've never eaten moussaka before as I don't like mince, so after reading this recipe in The Guardian it seemed like the perfect opportunity to try it. I have to say it was delicious, the leftover lamb worked really well in this recipe and I like the easy bechamel sauce over the top.

Leftover Lamb Moussaka (from The Guardian)

(Serves 4) 

1 onion, finely chopped
1 tbsp olive oil
2 garlic cloves, crushed
400g leftover lamb
pinch ground cinnamon and paprika
200g tinned chopped tomatoes (about ½ tin)
250ml chicken stock
handful parsley and mint, chopped
1 aubergine
2 large tomatoes, sliced
2 eggs
200g Greek yoghurt
100ml milk
1 tbsp crumbled feta and grated parmesan
Olive oil, for grilling
Salt and black pepper

Cook the onion in 1 tbsp olive oil over a medium heat for 5 minutes without letting it brown. Add the garlic and cook for another minute.

Chop the lamb finely, either by hand or in a food processor, then add to the onion mix along with the spices. Season with salt and pepper.

Turn up the heat and add the tomatoes and the stock. Bring to a simmer and cook over a medium heat for 10 minutes.

While the lamb is bubbling away, turn the oven to 180C. Slice the aubergine into pieces about ½–1cm thick. Rub in a little olive oil and grill – either on a griddle pan or under a grill – for a few minutes either side, until browned and soft. If you do not have either, you can fry it in a little extra olive oil.

Take the lamb mix off the heat, stir in the herbs and pour into an ovenproof dish. Top with the slices of grilled aubergine, and sprinkle over some salt and pepper. Now top the dish with the tomato slices and a little more black pepper.

In a bowl, whisk together the eggs with the yoghurt and milk, adding the cheese and black pepper. Pour over the top and place in the oven for about 30 mins until the top is golden brown.

Banana Bread Crumble

To have after my delicious roast on Easter Sunday I made a Banana Pudding. I seemed to end up with a lots of bananas leftover after my trip to France and as they'd been sat on the counter top for a week some of them were looking decidedly brown, not so good to eat but perfect for cakes and puddings. This was so good! I loved the combination of cake batter bottom and crumble mixture on top and the bananas were a winner. I served it with homemade vanilla ice cream and chocolate sauce.

Banana Bread Crumble (from Never Enough Thyme)

(Serves 6-8)

 

140g self-raising flour

200g sugar

240ml milk

113g butter, melted

4 medium-size ripe bananas, sliced

 

For the crumble topping:

150g light brown sugar

70g self-rising flour

113g butter, softened

90g oats

 

Preheat the oven to 180C. In a large bowl, whisk together the flour, sugar, and milk until just blended. Whisk in the melted butter.

 

Pour the batter into a lightly greased 28cm x 18cm baking dish. Top with the banana slices. 

 

To make the topping, in a medium bowl use a fork to stir together the brown sugar, flour, and butter until it forms a crumbly mixture. Stir in the oats.

 

Sprinkle the topping mixture over the banana slices. Bake for 40-45 mins or until golden brown.

 

Serve with vanilla ice cream and chocolate sauce if you're feeling wicked

Jamie's Mothership Sunday Roast Lamb

I made my first roast lamb! I thought as it was Easter I'd have a go at roast lamb and as Jamie Oliver is usually pretty good at roasts I thought I'd try one of his recipes. It was really good, lovely and succulent. I served it with the savoy cabbage and bacon recipe from the book and then had mashed celeriac and Mediterranean roast veg, which were reduced in Sainsburys. I had lots of leftovers and I will share the recipes with you over the next few days. I also had pudding which comes tomorrow!

Jamie's Mothership Sunday Roast Lamb (from Saving with Jamie - Jamie Oliver)
(Serves 6)

1 bulb of garlic
1 bunch of fresh rosemary
olive oil
1 2.5 kg shoulder of lamb, bone in
3 onions
4 rashers smoked bacon
1 large Savoy cabbage
1 tbsp plain flour

Preheat the oven to 170°C.

In a pestle and mortar, bash 4 peeled garlic cloves, half the rosemary leaves and a pinch of salt and pepper into a paste, then muddle in a good lug of oil. Stab the lamb ten times, then stick your finger in each hole and massage the marinade in and all over.

Peel and quarter the onions and place in a snug-fitting roasting tray, with the lamb on top. Add 50ml of water, cover tightly with tin foil and cook for 3 hours. Remove the foil, pour away all the fat and add another 200ml of water to the tray. Cook for 1 hour more, or until the meat falls away from the bone, adding another good splash of water, if it starts to dry out.

Meanwhile, chop the bacon and cook in a large frying pan on a medium heat until golden. Trim, roughly slice and throw in the cabbage with a splash of water, cook for 10 to 15 minutes, or until softened, then season to perfection.

Remove the lamb from the oven, transfer to a plate and cover. Put the tray on a medium heat on the hob and stir in the flour, then pour in 600ml boiling water and any lamb resting juices. Stir well and simmer until you're happy with the consistency. Pour the gravy into a jug, or if you prefer it smooth, pour and push it through a sieve first. Serve.