Spinach and Lemon Polpette

11th September 2017

...well whatever that means... First day of unemployment meant I had enough time to experiment with something a bit different.

To kick things off, I put the lentils in a pan of water to simmer as this would take some time.

In a large mixing bowl, I measured out some nutmeg, garlic, lemon zest and panko breadcrumbs.

The spinach was dry fried in batches until it had withered and lost most of its moisture. This, along with the drained lentils, was added to the mixing bowl with an egg to bind. It was a bit of a solid mass for my blender to cope with so I had to bind the mixture by hand and wooden spoon. This was seasoned with salt and pepper.

Supposedly this mixture should have made 20 balls... I just about managed 18 and some were very tiny. It was a wet gooey mess to try and roll into balls, but I suppose that means they'll be nice and moist after baking? The balls (polpettes?) were baked for 15 minutes.

Meanwhile, I put a small pan of spaghetti on and made the sauce. This included lemon zest, garlic, chopped almonds, olive oil, basil and cherry tomatoes. This I could blitz in the blender, but it turned out much runnier than expected despite following the quantities pretty precise. In fact less tomatoes were used.

It wasn't exactly pesto textured, but it wasn't too runny once it was mixed up. It was very garlicky, however. Mmmmm.

The spaghetti was drained and plated up, topped with a few of the balls.

I dolloped some of the tomato sauce on top to finish. It was very interesting and different and I was very pleased with how the polpette turned out.

Summer Wellness Bowl

29th August 2017

Another wellness/goodness bowl full of good things and it tasted amazingly healthy whilst being jam packed full of things.

These are so easy to make, and can be different every single time. A Modern Way to Cook  has lists to pick a grain/pulse, 2-4 seasonal veg, something to boost flavour, a dressing, herbs and something to texture.

I started with some lentils which I cooked in vegetable stock. I bulked this out with a mixture of kidney beans and cannellini beans for extra protein.  The veg I chose was grated carrot and tomatoes, with spring onions for flavour. 

With a bit of rocket and mixed toasted seeds, topped with tahini dressing, this salad bowl was very nourishing and healthy and provided a great crunch and flavour for lunch time.

Millionaire Shortbread

1st September 2017

And finally on to some baking for a Macmillan bake sale! I have to admit I was a little nervous about making something good after a few shoddy bakes in recent history. This is a recipe I've been meaning to try out for a few years actually. I'll leave the link here:

http://www.bbc.co.uk/food/recipes/millionaires_shortbread_76712

Biscuits have never been my strong suit but I had a helpful advisor to tell me when it looked done. I mixed butter with flour to make a breadcrumb like consistency. I added a little more flour when it started to ball up in the mixer, just to keep it loose and friable. Caster sugar was rubbed in next. The shortbread mixture was then pressed down into the lined baking tray, making sure there were no gaps around the edges. This was then baked for around 30 minutes.

Once this was done and cooled slightly, I mixed butter, golden syrup and condensed milk until it was all melted and slightly reduced. The heat was increased slightly to a simmer until the mixture began to change colour to something that resembled caramel. Some did begin to burn on the bottom of the pan so I continued stirring the pan for 5-10 minutes...

....Until it looked more like this!

The recipe says to let the caramel cool slightly before pouring onto the shortbread, but there was a serious danger that I would eat it all with a teaspoon before this was ready... I have to say, this was my first time making caramel and it tasted pretty darn good!

To be fair, the deconstructed dessert below would be totally acceptable to serve in this state somewhere in east London..!

The caramel was poured on and I left it covered over night to set.

In the morning, chocolate was melted the traditional way over a pan of boiling water.

This was poured over the top of the caramel and smoothed out into the corners in an even layer. I left this in the fridge to set for another 24 hours.

After some careful slicing around the edge, I was able to remove the shortbread from the tray in one big slab with such beautiful layers!!

How I'm to cut this without cracking the chocolate and squeezing the caramel out is anybody's guess. Spoon anyone?

Chilli Green Beans with Paneer

10th August 2017

Paneer is a personal favourite so I wasn't turning this page in a hurry.

Firstly, the onion and garlic was chopped and added to a pan of hot coconut oil to gently fry on a medium heat. Meanwhile, the green beans were topped and tailed and chopped in half.

Cumin, turmeric, chilli powder and dried coriander were added to the pan and fried with the onions and garlic. Chopped salad tomatoes and ginger were added in next for another few minutes before the green beans, honey and lemon juice were thrown in too and coated with the spices.

To prevent the veg drying out, I splashed a bit of cold water in which also helps cook the beans a little quicker.

Once everything is thoroughly covered in spices and the water has mostly evaporated, add in the chilli and paneer cubes to coat with the tomato and spices. Season well with salt and pepper and serve with rice or flatbread if you fancy something extra.

Vegetabel Noodle Crunch

7th July 2017

Gahh such a backlog. Sort of. I've barely had an evening to cook anything over the summer with such busy plans. I'm going to attempt to do some catch up and remember what I did!

This was one from the Oxfam Veggie book, which usually contains some slightly more traditional recipes. This one is a bit of a noodle lasagna.

First, I sliced up a tub of mushrooms and layered these on the bottom of a dish. Meanwhile there were leeks sautéing in a pan and I had vermicelli noodles simmering until al dente. 

The sauce was made up of a large tub of low fat natural yogurt, a lot of garlic and salt and pepper seasoning. The noodles were stirred into this and half were layered on top of the mushrooms. Then the leeks were layered on top of the creamy noodles.

The mushrooms and noodles went for another layer on top of the leeks in a lasagna fashion.

Finally, the panko breadcrumbs were rubbed into margarine to create a crumble, which was combined with grated cheese. This was spread on top of the dish.

This was baked in the oven until the top was golden brown. It was delicious. I used way too much garlic but I quite like it. It was a nice low carb option for lasagna with a bit of a twist.