White Bean and Spring Green Cakes

This recipe came with my veg bag a couple of weeks ago and they are delicious. I used red leicester for the cheese and that worked fantastically. I served them over salad with a tomato and aubergine salad over the top but they would be yummy with a poached egg or as a burger in a bun.

White Bean and Spring Green Cakes
(Makes 8)

350g spring greens, washed and trimmed
60g cheese (cheddar, Lancashire, Wensleydale etc), grated
1 bunch spring onions, sliced
20g butter
1 400g can cannellini beans
50g dried breadcrumbs
1 heaped tsp wholegrain mustard
1 medium egg, beaten

Blanch the greens in a pan of boiling water until tender, 2-3 mins. Drain and run under the cold tap. Leave to drip dry.

Mash the cannellini beans with a fork. Squeeze the greens to get rid of the excess moisture, then roughly chop and add to the beans along with the spring onions, cheese, breadcrumbs, mustard and egg. Taste and season. Shape the mixture into 8 evenly sized cakes and chill for 15 mins.

Heat a splash of oil in a large frying pan and fry for 5-6 mins on each side until golden brown and heated through. Serve.

Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan

This is one of the best risottos I have had in a while. It's packed full of veg and wonderfully tasty. It comes from Jamie's Super Food Family Classics, a book which I am really enjoying diving into. The recipes are super easy, always seem to work and taste fab to boot!

Pea and Spinach Risotto with Mint, Cottage Cheese and Parmesan
(from Super Food Family Classics - Jamie Oliver)
(Serves 4)

1 onion, finely chopped
2 leeks, finely chopped
oil
1.2l vegetable stock
300g arborio rice
350g frozen chopped spinach
350g frozen peas
300g cottage cheese
1/2 bunch fresh mint
15g parmesan

Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and leek and cook for 10 mins, stirring occasionally, until softened.

Stir the rice and spinach into the veg for 2 mins, the gradually add the stock a ladleful at a time, stirring and waiting for each ladleful to be absorbed before adding the next. Repeat for about 20 mins or until the rice is cooked, adding the rest of the peas for the last few mins.

Blitz the cottage cheese with the rest of the peas and most of the mint leaves in a food processor until smooth. Stir most of the cottage cheese mixture through the risotto, taste and season. The divide between four plates. Serve with a spoonful of cottage cheese mixture, a grating of parmesan and some chopped mint leaves sprinkled over.

Pumpkin Korroke

These are one of my favourite Japanese things to eat out. We always have them when we go to Yo! Sushi. I didn't have any panko so I just used brown breadcrumbs. They were still really tasty served over salad.

Squash Korroke
(Serves 3-4)

500g squash/pumpkin
2 tbsp light soy sauce
salt and pepper
1 tbsp flour (if using normal pumpkin)
1 egg, beaten
70ml sake
70g flour
panko breadcrumbs

Preheat the oven to 200C.

De-seed and peel the pumpkin and cut into chunks. Roast in the oven for 30-40 mins until soft. Either puree of mash with the soy sauce and salt and pepper.

Make the pumpkin mixture into patties.

Whisk together the egg and sake. Add the flour and mix again.

Dip the croquettes into the batter, then cover in panko crumbs, making sure that they are evenly covered. Put onto a baking sheet and then into the fridge for 30 mins to chill slightly.

Heat the oven again to 200C. Bake the croquettes for 10-15 mins until golden and crunchy on the outside.

Sweet Aubergine and Tomato Spaghetti Cake

This is an absolutely delicious spaghetti dish. It didn't stay in a cake form for me once out of the pan, but I didn't cook it for 40 mins, it was gone 8pm and I really wanted to eat! It was really tasty tho and an interesting way to cook an aubergine!

Sweet Aubergine and Tomato Spaghetti Cake (from Super Food Family Classics by Jamie Oliver)
(Serves 4)

1 large aubergine, 350g
300g dried wholewheat spaghetti
olive oil
4 sprigs fresh oregano
2 red onions, finely sliced
½–1 fresh red chilli, finely sliced
1 400g tin of plum tomatoes
300g cottage cheese
2 large free-range eggs
30g Parmesan cheese, grated
juice 1 lemon
70g rocket
1 tbsp balsamic vinegar

Preheat the oven to 180°C.

Place the whole aubergine in a large pan of boiling water. Sit something on top, like a colander, so the aubergine doesn't float to the top, cook for 15 mins, then remove to a board. Add the spaghetti to the water and cook according to packet instructions, then drain and place in a large bowl to cool.

Meanwhile, halve and roughly chop the aubergine about 1cm thick. Place a deep 26cm non-stick ovenproof frying pan on a medium heat with 1 tbsp of oil and the aubergine, then pick in the oregano leaves. Add the onions and chilli to the pan. Cook for 15 mins, stirring often until golden and gnarly.

Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill the tin with water, swirl around and pour into the pan. Bring to the boil, then simmer gently for 10 mins, or until thick. Taste and season.

Pour the tomato sauce over the spaghetti, add the cottage cheese, eggs, and Parmesan, then mix together really well. Pour the spaghetti mixture back into the pan, pushing it into an even layer and packing it up at the sides. Heat over a medium heat on the hob for 2 mins, then bake on the bottom of the oven for 40 mins, or until golden all over. Tip out on to a board, grate over the remaining Parmesan, and serve top with rocket, a squeeze of lemon juice and a drizzle of balsamic.

Farro, Kale and Goat's Cheese Salad

A flavour packed grainy lunch. Nothing beats the flavour of roast cheery tomatoes!

Farro, Kale and Goat's Cheese Salad (from Waitrose Magazine Calendar)
(Serves 4)

2 1/2 tbsp olive oil
1 red onion, finely sliced
1 tbsp red wine vinegar
4 tomatoes, cut into wedges
250g can black olives, drained
1 tbsp capers
3 thyme sprigs
250g farro
200g kale, finely chopped
200g goat's cheese, crumbled

Preheat the oven to 200C.

Put 2 tbsp oil, the onion, tomatoes, vinegar, olives, capers and thyme into a baking tray, season and roast for 20 mins.

Meanwhile, cook the farro according to packet instructions.

Drain the farro and tip into the baking tray with the tomatoes, discarding the thyme stalks, and toss together.

Heat the last 1/2 tbsp oil in a frying pan over a high heat and add the kale. Fry, stirring occasionally until tender.

Add the kale to the farro and vegetables and divide between plats. Crumble ver the goat's cheese and serve.

Leek Rostiflette

This was so good, I've been raving about it to everyone. Proper comfort, stick to your ribs food. Yum!

Leek Rostiflette (from Sarah Beattie)
(Serves 4-6)

1kg potatoes, peeled
2 leeks
25g butter or 1 tbsp oil
2 cloves garlic, chopped
5 sundried tomatoes, sliced
200ml milk or white wine
2 tbsp chopped parsley
salt and pepper
few gratings nutmeg
1 250g camembert

Preheat the oven to 200C. Parboil the potatoes for 10 mins.

Meanwhile, clean the leeks and cut into 5cm lengths. Cut each length into matchsticks. Melt the butter or heat the oil and fry the leeks with the garlic and sun-dried tomatoes until starting to soften.

Drain the potatoes and coarsely grate. Add them to the leeks with the wine or milk, and parsley. Season well. Toss together and put into a shallow baking dish.

Slice the Camembert in half horizontally to give two rounds. Cut each round into quarters and arrange over the top of the leek and potatoes. Put in the oven for 20–25 mins, until the cheese is bubbling and golden.

Jerusalem Artichoke Latkes

I got some Jerusalem artichokes in my veg bag and I was hunting about for interesting things to do with them. These latkes were what I found. They are quite tasty, but they don't hold together all that well! This is also a massive amount for 2 people!! I served it with cottage cheese too.

Jerusalem Artichoke Latkes (from Naturally Ella)
(Serves 2)

225g Jerusalem artichokes, grated
225g potatoes, grated
112g parsnips, grated
1 large egg
2 tbsp plain flour
1 tbsp chopped chives
salt and pepper
2 to 3 tbsp oil for frying

For Serving
2 poached eggs
sriracha
chives

Put the grated Jerusalem artichokes, potatoes and parsnips in a clean tea towel or cheesecloth and squeeze out all the excess liquid. Place in a bowl and add the eggs, flour, chives, salt, and pepper and mix.

Heat a medium, frying pan over medium-low heat. Add a tbsp of the oil and swirl around the pan. Wet your hands and measure out about 3 tbsp of the Jerusalem artichoke mixture. Pat into a patty that’s about ¼in thick. Place in the heated pan and fry for three mins. Flip and fry for another three mins. The outsides should be golden and crisp while the inside should be hot.

Repeat with remaining mixture. Add more oil as needed. Divide between four plates and serve topped with poached eggs, sriracha, and chives.

Creamed Corn with Baghdad Eggs

Another yummy vegetarian lunch or breakfast. I didn't bother to cook the spinach, but you could if you felt like it. 

6 fresh corn cobs
3 tbsp olive oil
2 tbsp lemon juice
salt and pepper
½ tbsp chia seeds
400g young spinach leaves
8 eggs
1 tsp sumac

For the spice mix
3 tbsp finely chopped shallots
4 tbsp olive oil
½ tsp dried oregano
½ tsp ground cumin
½ tsp ground coriander
1 garlic clove
large pinch smoked paprika
2 pinches dried chilli

To prepare the spice mix, put a small frying pan on medium heat, cook the shallots in the olive oil until soft then add the remaining ingredients. Turn the heat to low, stir well and leave for another 2 mins. Leave to cool.

Cook the corn cobs in salted water for about 10 mins. Drain and, once cool enough to handle, strip the kernels from the cob with a knife. Place three quarters of the corn in a blender with the olive oil, lemon juice and seasoning.

Process to a very fine texture and add the remaining cooked corn and the chia seeds. Taste for seasoning and set aside.

Cook the spinach in 3 tbsp boiling water until wilted, then drain in a colander. When ready to serve, fry the eggs in a little oil with the spice mix. Divide the creamed corn between four plates, dot with the spinach and slide the eggs on top. Sprinkle with sumac and serve with flatbreads.

Cheese and Onion Topped Vegetable Pie

This was a yummy veggie pie.

Cheese and Onion Topped Vegetable Pie (from Waitrose Autumn)
(Serves 4)
(9 WW SmartPoints per serving)

800g potatoes, peeled and chopped
splash milk
1 tbsp oil
1 carrot sliced
1 pepper, diced
300g leeks, washed and thickly sliced
40g butter
40g plain flour
400ml milk
1 tsp mustard
80g cheddar cheese, grated
1 bunch spring onions, sliced

Put the potatoes into a saucepan and over with water. Bring to the boil and cook for 10-15 mins until tender. Drain and return to the pan.

Add the milk and mash well. Season.

Preheat the oven to 200C.

Heat the oil in a frying pan and fry the veg for 5 mins. Transfer to an ovenproof dish.

Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 min. Gradually add the milk stirring constantly until thickened. Stir in the mustard and 20g cheese, season and pour over the veg.

Mix the remaining cheese and spring onions into the mash and spoon on top of the veg. Bake for 30 mins until golden.

Turkish Eggs

I had these delicious eggs for lunch on New Year's Day and they were fab. Really easy to make and tasty, something different to do with eggs!

Turkish Eggs (from Hairy Dieters Fast Food)
(Serves 4)
(5 WW SmartPoints)

cooking spray
1 onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 tsp smoked paprika or chilli powder
1 tsp dried oregano
1 tbsp tomato puree
4 medium tomatoes, diced or 200g can chopped tomatoes
8 eggs, beaten
salt and pepper
50g feta, crumbled
parsley or mint, chopped

Heat a frying pan and spray with cooking spray. Add the onion and peppers and cook over a medium heat for about 7-10 mins, stirring occasionally.

Sprinkle over the paprika and oregano. Add the tomato puree and cook for a further couple of mins, then add the tomatoes and simmer for 5 mins.

Season the eggs with salt and pepper. Add then to the tomatoes and cook, stirring constantly, until the eggs have combined with the tomato mixture and are just cooked through. Divide between 4 bowls and sprinkle with feta and herbs. Serve.

Grilled Aubergine with Green Sauce

This was absolutely delicious. It also felt really healthy. I didn't bother putting it in the oven and served it over spinach and then drizzled the sauce over the top.

Grilled Aubergine with Green Sauce (from The Times)
(Serves 4)

5 medium aubergines
salt and pepper
1 tbsp pomegranate molasses
2 garlic cloves
80g soft goat’s cheese
100ml olive oil
1 x 400g tin chopped tomatoes

For the green sauce
125g mayonnaise
2 tbsp chopped parsley
1 tbsp chopped chives
12 basil leaves
1 tbsp lemon juice
2 tbsp of water

Slice 4 of the aubergines lengthways in 4 thick slices. Season with salt and pepper. Place the remaining one on an open flame to char the outside skin, turning regularly. Once ready, the aubergine should feel soft when you stick a knife into it.

Once cool enough to handle, cut in two and spoon out the flesh. Place the flesh in a blender with the molasses, garlic, cheese and 50ml of olive oil. Process until smooth.

In an open pan, reduce the tinned tomatoes until you obtain a thick “dryish” sauce. Then, add the aubergine purée, mix well, taste for seasoning and keep aside.

Pat dry the sliced aubergine, drizzle some olive oil over and grill on a cast-iron griddle or on the BBQ.

Make the green sauce by blending all of the ingredients together in a processor until smooth. Taste for seasoning.

Place 4 of the outside slices of aubergine on an oven dish then spoon some tomato and aubergine sauce over. Top with an inside slice and repeat the operation, finishing with an outside slice. Place in a hot oven for a couple of minutes. Pour some of the green sauce onto 4 plates, place the hot aubergine stack next to it, drizzle over some olive oil and serve.

Kale and Cannellini Stew

I made this the day I went home for Christmas so that I could have something light before the craziness of Christmas. It was delicious, lightly spicy and very filling.

Kale and Cannellini Stew (from Deliciously Ella Everyday)
(Serves 4)

200g kale, stem removed, leaves torn up
3 cloves garlic, finely sliced
280g jar sundried tomatoes, drained and roughly chopped
2 400g cans chopped tomatoes
1 400g can cannellini beans, drained and rinsed
2 tbsp tomato puree
1 tbsp tahini
1 tbsp cider vinegar
1 tsp chilli flakes

Heat a little oil in a large saucepan and lightly fry the garlic for 30 secs, then add the kale. Saute turning often, for a couple of mins.

Add the sundried tomatoes and all the other ingredients. Cook for about 10 mins, until the kale is nice and soft, then season with salt and pepper. Serve.

Swede and Leek Soup

This came out the newsletter that comes with my veg bag. It's a delicious veg soup, lovely and warming for this chilly weather.

Swede and Leek Soup (from Organiclea)
(Serves 4-6)

2 tbsp oil
700g swede, peeled and diced
225g potatoes, peeled and diced
450g leeks, sliced
1 garlic cloves, sliced
1/2 tsp mixed herbs
1.5l vegetable stock
salt and pepper
150ml milk

Heat the oil in a large saucepan and saute the swede, potatoes, leeks and garlic for 5 mins.

Add the mixed herbs, veg stock and season.

Bring to the boil, reduce the heat and simmer for about 30 mins or until the veg are soft.

Using a hand blender, puree the soup until smooth. Stir in the milk, reheat and serve.

Squash and Sweetcorn Pancakes

I'm loving pancakes at the moment, in all sorts of varieties. I made slightly larger pancakes and I served them with hummus, yoghurt and cherry tomatoes. Yum!

Squash and Sweetcorn Pancakes (from Little Grazers)
(Makes 10 little pancakes)

100g butternut squash, cubed
100g plain flour
120ml milk
1 egg
45g frozen sweetcorn
1/2 tsp paprika
3 tbsp Parmesan cheese, grated
vegetable oil

Add the butternut squash to a steamer over some boiling hot water and steam until softened. Add to a bowl and mash, set aside and allow to cool.

Add the flour and egg and whisk until you have a smooth slightly thick batter. Stir in the cheese, sweetcorn and paprika.

Grease a frying pan over a medium high heat with some vegetable oil. Add heaped tbsps of the mixture to make mini pancakes and cook until golden on both sides.

Courgette Falafel

These were delicious, I made a full batch and I think I turned all of them into a falafel pitta sandwich with yoghurt, pickles and lettuce. Really easy to make and tasty.

Courgette Falafel (from Tesco Magazine)
(Serves 4)

1/2 large courgette, trimmed and grated
2 400g tins chickpeas, drained and rinsed
3 tbsp plain flour
2 tsp harissa
handful coriander, roughly chopped
2 garlic cloves, crushed
1 lemon, zested and juiced

Preheat the oven to 200C.

Wrap the courgette in a clean tea towel and squeeze out any excess moisture. Set aside.

Put the chickpeas, flour, harissa, coriander, 1 garlic clove, the lemon zest and a little seasoning in a food processor. Whizz until smooth. Add half the courgette and pulse briefly to combine.

Divide the mixture into 12 equal balls, then flatten into patties. Place the patties on a baking sheet and bake for 20-25 mins. Serve.

Creamy Parmesan Mushroom and Spinach Tortellini Soup

This was a delicious creamy soup. Perfect for these cold winter evenings.

Creamy Parmesan Mushroom and Spinach Tortellini Soup (from Closet Cooking)
(Serves 4)

2 tbsp butter or oil
225g mushrooms, quartered or sliced
1 onion, diced
2 cloves garlic, chopped
1 tsp thyme, chopped
30g plain flour
125ml white wine
1.5l vegetable broth or chicken broth
225g cheese tortellini
40g parmesan, grated
280g baby spinach, coarsely chopped
125ml cream or milk
salt and pepper

Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until they start to go golden, about 10-15 mins.

Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 mins. Add the wine and deglaze the pan.

Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 mins. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper and remove from the heat. Serve.

Creamy Coriander Tomatillo Soup

I grew some tomatillos this year in the garden and I am just getting around to using them. I made some delicious soup with some of them. Next I'm going to make something actually Mexican!

Creamy Tomatillo Soup (from Sumptuous Spoonfuls)
(Serves 4)

900g fresh tomatillos (weighed after peeling the outer shells off)
1 tbsp olive oil
1 onion, peeled and chopped
2 - 5 garlic cloves, peeled and chopped
1 tsp oil
60ml whiskey
250ml chicken or vegetable stock
1 tsp cumin
1/2 - 1 tsp red pepper flakes
375ml evaporated milk
bunch coriander, chopped

Heat the oven to 180C.

Peel the papery shells off the tomatillos and rinse them just to make sure all the dirt is off. Slice them in half and set them in a bowl. Drizzle a tablespoon of olive oil over the tomatillos and toss them lightly in the oil to coat them. Place them on a baking sheet, cut side up, and sprinkle liberally with pepper. Roast in the oven for 20 - 30 mins or until they are tender.

Meanwhile, peel and chop the onion and garlic and heat the oil in a saucepan. Add the onion and garlic and saute over medium heat until the onion is soft and translucent. Pour in about half of the whiskey and cook, stirring constantly, until the liquid is gone, then add the rest of the whiskey and cook again until the liquid is gone.

When the tomatillos come out of the oven, let them cool a bit, then add them to the saucepan blitz using a hand blender puree till smooth. Add in the cumin and red pepper flakes along with the evaporated milk and coriander and blend until the coriander is chopped into little bits. Warm the soup and serve.

Curried Courgette Soup

This used up the last of my courgettes. I love making courgette, this one is spicy and fresh. 

Curried Courgette Soup (from Health Magazine)
(Serves 4)

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
2 tsp curry powder
900g courgette, coarsely chopped
1l chicken or veg stock
salt and pepper
4 tbsp sour cream
2 tbsp chopped fresh coriander for garnish

Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth and add 1 tsp. salt. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly. 2. Working in batches, puree soup in a blender until smooth whisk in sour cream and season with salt and pepper. Ladle into chilled bowls, garnish with cilantro and serve.

Mixed Beans with Many Spices and Lovage

My Mum saved me some runner beans from her last crop, just so I could make this recipe! It was lovely and fresh and full of well, beans! 

Mixed Beans with Many Spices and Lovage (from Plenty by Ottolenghi)
(Serves 4)

3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 tsp tomato purée
½ tsp each ground cumin, turmeric and coriander
1 tsp each ground ginger and cardamom
pinch of ground cloves
400g can chopped tomatoes
1 tsp caster sugar
150g sugar snaps, halved at an angle
200g runner beans, sliced at an angle
250g shelled broad beans
2 tbsp chopped lovage salt and black pepper

Heat the oil in a large pan and add the onion. Sauté on medium heat for 3 mins, stirring frequently; add the garlic and cook for 1 more min. Now add the tomato paste, spices and some salt and pepper and keep on cooking and stirring for another min.

Next, add the tomatoes, sugar and all the peas and beans. Stir to mix. Bring to the boil, then cover and simmer gently for 15 to 20 mins, or until the sugar snaps are cooked through but are still crunchy. Season. Stir in the lovage and then served.

Tomato, Spinach and Garlic Quinoa

This is the last Secret Recipe Club ever :(. This month I had Pale Yellow, this blog is mostly a baking blog, but as I am currently trying to loose weight I went for a savoury salad recipe! I will definitely have to try some of the cakes when I'm not, they look delicious.

I took the salad with me when I went to London Zoo for the afternoon. I did make one substitution to the recipe and used chard instead of spinach. Yum!

Tomato, Spinach and Garlic Quinoa (from Pale Yellow)
(Serves 4)

200g quinoa
500ml vegetable stock
pinch salt
1 tbsp oil
1/2 large yellow onion, chopped
4-5 garlic cloves, chopped
140g fresh baby spinach
280g cherry tomatoes, halved
juice 1 lemon

Add the quinoa, stock, and a pinch of salt to a medium saucepan. Heat on medium-low so that the mixture is simmering. Stir occasionally and cook until all the stock is absorbed.

Meanwhile heat the oil in a large frying pan, add the onion and cook until the onions begin to brown. Sprinkle the onions with a pinch of salt. Add the garlic and cook for 1 min. Add the spinach and cook until the spinach is wilted. Leave to cool slightly.

Add the tomatoes, then stir in the cooked quinoa. Squeeze in the lemon juice and mix to combine. Serve.

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