Seitan Couscous

Why not use up those last summer veggies from the potager in a delicious couscous. Couscous is a Maghrebi dish usually made with vegetables, chickpeas and cubed mutton or chicken served on top of steamed wheat semolina. Substituting seitan for meat, this recipe makes a delicious veggie couscous!

 

Ingredients:

• 400g seitan, cubed
  
• 300g chickpeas
• 2 aubergines
• 3 courgettes
• 4 carrots
• 4 tomatoes
• 1 large yellow or red bell pepper
• 1 large onion
• 4 large cloves garlic
  
• 2T tomato paste
  
• 2T ras-el-hanout
• 1T cumin
• 2t paprika
  
• Harissa to taste
• at least 500ml of water (about 2 cups)
• Spicy veggie sausages (optional)
  

 For the semolina (for 4 people)

• 2 cups wheat semolina
• 2 cups boiling hot water
• 1T olive oil
  

Method:

In a cast iron pot, fry the sliced onion and spices in some cooking oil. Add the diced peppers, aubergines and carrots. Cook for 5 min then add the cubed seitan, courgettes and tomatoes as well as the water and tomato paste (add more water if needed). Cover and allow to simmer for 30-40 min.

If using veggie sausages add them and simmer for a few more minutes to heat them.

In a dish with a lid, put the semolina, hot water and olive oil, then stir and cover for a few minutes. Remove the lid and with a fork separate the grains. The semolina will have doubled in size and is ready to serve!

 

With a ladle, scoop some liquid from the couscous and pour into a small serving bowl. Add about 1T of Harissa (according to taste) and mix well.

Serve the couscous with the semolina and the spicy sauce.

Bechamel

Bechamel (Mornay sauce) is a versatile white sauce that can be used in lasagna, gratins, etc. Add grated cheese for macaroni cheese.

 

Ingredients:

• 50g butter
  
• 50g flour
  
• 600ml cold milk 
• 1t Dijon mustard
• Nutmeg
  

Method: 

Melt the butter in a heavy bottom saucepan over medium heat. When the butter is melted add the flour.

Whisk the flour and butter together into a paste.

Slowly add part of the cold milk whisking it into the paste. continue until all the milk is used and it is smooth. 

Add the teaspoon of Dijon mustard and grate in some nutmeg. Stir over medium to low heat until the sauce thickens and add the cheese if using.

Turn down the heat and let it simmer slowly for a couple of minutes. Season to taste with pepper. You can use a pinch of nutmeg and add your favourite grated cheese.

Plain rice pilaf

This basic stovetop rice recipe consistently delivers a great result.

 

Ingredients:

• 1 cup of rice
• 1.5 cups of boiling water
• cooking oil

Method:

Wash the rice under cold water until the water runs clear. Let it dry for about 20min or until dry (toss it around for it to go faster). In a pot, heat up the cooking oil and fry the rice until translucent. Add the boiling water and stir. Cover the pot and set the heat down to medium-low, let it cook for 12min. Once cooked, let the rice rest with the lid on for a few minutes before serving.

Variation with Brown Rice

The rice pilaf recipe is exactly the same as for white rice except that the brown rice needs more water and a longer cooking time.

 

 

Ingredients:

• 1 cup of rice
• 2 1/2 cups of boiling water
• cooking oil

Method:

Wash the rice under cold water until the water runs clear. Let it dry for 20min or until dry (toss it around for it to go faster). In a pot, heat up the cooking oil and fry the rice until translucent. Add the boiling water cup by cup stirring until all the rice is covered.. Cover the pot and set the heat down to medium-low, let it cook for 45 to 50 min. Once cooked, let the rice rest with the lid on for a few minutes before serving.

Low fat mayonnaise substitute

Try this healthier version instead of classic mayonnaise, it's delicious with potato salad, coleslaw and as a salad dressing for a Russian salad (Macédoine de légumes), or fish nuggets.

Ingredients:

• 2 or 3 hard boiled egg yolks
• 2 T apple cider vinegar
• 2 t Dijon mustard
• 2 T Saint Môret/Philadelphia or Carré Frais 
  
• 250ml Fromage blanc
• 1/2 t to 1 t Garlic powder 
• A squeeze of tomato paste
• A splash of olive oil (optional)
  

 

Method:

With a fork, mash the yolks in a small salad bowl.

Add the apple cider vinegar and mix to a smooth paste (try to remove as many lumps as possible.

Add the mustard and garlic powder mixing to a smooth paste, then add the cream cheese. Add a squeeze of tomato paste and a slug of olive oil.

Change to a whisk and slowly add the fromage blanc.

 

Serve whenever you need a mayonnaise without a concern for the fat content 😎 

Keeps for about 3 to 4 days in the fridge.

 

 

Salmon and spinach lasagna

A delicious, healthy comfort food for those cold winter weekends... ring the changes with cod and/or chard or whatever you have in the freezer and/or cupboard! Made for and dedicated to my lovely daughters <3

Ingredients:

• 3 fillets of salmon
  
• 1 large bag of baby spinach, washed and ready to use
• 1 package lasagne sheets
  
• 1 cup fresh cream
• 250g ricotta cheese
• 200g grated Emmental or cheddar cheese
• 1 ball of fresh mozzarella
• 2t yummy spice
  

Method:

In a non-stick pan cook the salmon until almost done. Remove the skin and flake the fillets with a fork, set aside.

Rinse the spinach, add to the same pan. On medium heat, wilt the spinach.  

 

Add half a cup of fresh cream to the spinach, stir well. Add the ricotta and mozzarella, allow to soften. 

 

 

Preheat the oven to 180°C (fan) 

In a greased ovenproof dish, assemble the layers, starting with the lasagne sheets, then add the flaked salmon and some of the Emmental & parmesan.

Next layer will be the spinach/ricotta mixture, then a layer of lasagna sheets. Continue until all both mixtures are depleted. Add a last layer of lasagna sheets, spread with the remaining fresh cream and cover with the cheeses.

Bake in at 180° for about 30 to 40 minutes, until golden brown and bubbling.

 

Cheese soufflé

 Makes 1 medium-sized souffle or 2 smaller ones.

Ingredients:

• 350ml milk
• 100g goat cheese
• 100g ricotta cheese
  
• 50g flour
• 20g butter
• 3 eggs
  
• 1t mustard
• black pepper
  
• breadcrumbs
  

Method:

Prepare a bechamel type sauce by melting the butter in a pot with all the cheese, mustard and black pepper. Progressively stir in the flour and milk until it thickens. Pour the mixture into a bowl and let it cool down. Separate the yolks and whites of the eggs, and mix the yolks into the bowl with the mixture (using a stick mixer makes obtaining a smooth result easier). In a stand mixer beat the egg whites stiff.

 

Carefully and progressively fold in the egg whites into the thick sauce. Butter a mould and layer breadcrumbs. Fill it with the mixture.

Preheat the oven to 180C. Before baking, run a knife along the rim of the dish. This will create a top hat effect, preventing the souffle from puffing over the edges. Bake for 30min.

 

Hummus

 With more and more awareness as to the health benefits of a plant-based diet, as well the importance of preserving our planet, chickpeas are becoming more and more popular. One way of serving them is as an appetizer, aka hummus, a delicious Lebanese dip. There are loads of variations out there today, hummus with roasted red pepper, avocado, roasted garlic, etc. Add it to wraps, to soup, sandwiches or even pasta! Makes around 2 or 3 medium jars. Add fresh chilli for a spicy version. 

Ingredients:

• 2 cups of cooked chickpeas
• 1/4 cup chickpea cooking water 
  
• 4 cloves of garlic, roughly chopped
  
• 2 T tahini
• 4T lemon juice
• 2T olive oil
• 1t cumin
• 1t paprika
• Cayenne pepper to taste (optional)

Method:

Place all ingredients in a food processor and whizz on high speed. Adjust the quantities of garlic, spices, tahini and lemon juice to suit your taste. Serve chilled.

Keeps for about 5 to 6 days in airtight jars in the refrigerator .

Butternut curry sauce

A creamy curry sauce using butternut squash, which I found whilst browsing BBC FOOD, which I adapted for a low sodium diet. This vegan curry sauce is easy to put together and perfect for batch cooking. Make extra sauce, freeze in portions and you can have creamy curry in minutes.

Try the sauce with pasta (delicious!) or with a tofu curry (original recipe) which tastes exactly like the Indian butter chicken recipe.

Ingredients:

• 500g butternut squash, peeled weight, chopped into small cubes
• 1 to 2 t cooking oil
• 1 T medium curry powder
• 3 garlic cloves, finely chopped
  
• 3 cm piece fresh root ginger, finely chopped
• 300ml coconut milk
• Garlic flakes
• Cayenne pepper or pepper 

Method:

Preheat the oven to 200°C/180°C Fan/Gas 6.

Place the butternut squash on a baking tray and drizzle over some garlic flakes. Roast for 30 minutes or until soft and starting to caramelise.

In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml of water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes.

 

Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with pepper or Cayenne pepper to taste.

Irish Potato Bread

An easy and delicious Irish recipe, which I found on this interesting Irish culture website. The bread is usually part of a full Irish breakfast, but do try it as a snack. 

 

Ingredients:

• 225g mashed potatoes
  
• 85g plain flour
• 1t BP
• 28g butter melted
  

Method:

Place the mashed potato in a bowl and and add the sifted flour and BP as well as the melted butter. Mix together to form a soft but not loose dough. Roll out to about 1cm thick on a floured surface.

Place on a greased baking tray and lightly mark into squares without cutting right through the potato farl.

 

Bake at 200°C for about 20 minutes.

Serve hot with plenty of butter.

 

Bobotie

A typical South African dish, mingling Cape Malay spices with the sweet flavours of dried fruits and left over Sunday roast... tales from the past say that the slaves working in the Boer kitchens developed the recipe to  accommodate the left overs roast lamb from the previous Sunday lunch. Today the recipe has been adapted to use minced beef or lamb. There is also a fish version and I now replace the minced meat with green lentils, TVP or ground seitan for a delicious vegetarian version. Don't hesitate to play around with the spices to accommodate your palate. 

Ingredients:

• 1kg minced meat or 4 cups uncooked lentils
• 1 red onion finely chopped
• 1 slice of bread
• 1 tin chopped tomatoes
  
• 125g raisins
• 125g slivered almonds
• 3t apricot jam
• 2T spicy chutney
• 2T tomato paste
  
• 1t mixed herbs
• 2t ground coriander 
• 1t turmeric
• 2T Madras curry powder
• 3 eggs
• 250ml milk
  
• 4/5 bay leaves
• a little nutmeg
  

Method:

 

Lightly fry onion in a large non-stick pan. Add the lentils (or TVP or meat) Soak bread in 125ml of the milk; squeeze dry and add to lentils (or TVP, meat). Add the spices and sweat for a few minutes. Mix in all other ingredients except remaining milk, eggs and bay leaves. Simmer for about 20 minutes, the time for all the flavours to infuse. Preheat your oven to 180°C.

In the meantime, prepare the "custard", beat or place in a blender, the eggs, milk and a little nutmeg.

Grease an ovenproof dish, scoop in all the mixture from the pan and pour over the custard. Decorate with the bay leaves. Bake at 180°C for at least 30 minutes or until set.

Serve with Basmati rice and chutney.

 

 

Stuffed peppers

I made mine red, I made mine red & yellow... choose the colour or add green and mix the three. Ring the changes with the stuffing, meat, lentils, rice, couscous...This is very easy, a delicious summer lunch and can be made ahead of time and frozen.

 

Ingredients:

 

• 4 to 6 peppers depending on size
• 400g cooked lentils
• 1 cup cooked quinoa (or rice or bulgur)
• 1 small aubergine, cut into small cubes
• 1 small red pepper,  finely chopped
• 1 onion
• 1 shallot or small leek
• 1 tin of tomato puree 
• 1T tomato paste 
• 1 small glass of red wine
• 3 or 4 cloves of garlic,  minced
• 2t yummy spice mix
• 1/2t cumin
• 1/2 oregano 
• Breadcrumbs and parmesan cheese for the topping

 

Method:

 

Finely chop the onion and shallot.  In a cast iron pot,  gently heat shine cooking oil and lightly fry the onions and shallot.  When they are soft, add all the spices. If the pot becomes too dry, tip in some wine.  

Add the red pepper and aubergine and cook for about 5 to 8 minutes. Add the lentils,  the tomato puree and paste.  Stir well then add the rest of the red wine,  a little water if needed.  Simmer for about 10 minutes. Then add the quinoa and minced garlic.  Adjust seasoning and leave to rest. 

In the meantime,  wash the peppers,  cut off the tops, reserve.  

Lightly oil a baking dish. Place the peppers upright.  Spoon some mixture into each pepper,  filling to the top. If the peppers are very large, you can opt for slicing in half lengthwise, remove the pith and fill as per photo above.Sprinkle generously with the breadcrumbs and grated parmesan, if you don't have parmesan sub with any grated cheese. Cover with the tops,  place at an angle to allow the topping to brown or place aside in the dish.

Bake at 180° for about 30 minutes or until peppers are cooked through. 

Serve with a green salad.

 

Minestrone

 A hearty meal for a cold winter's day. Make extra because everyone will be asking for more. Don't hesitate to try different vegetables or even add red or white beans. there are no rules when it comes to soup!

 

 Ingredients:

• 2 carrots
• 1 cup fresh or frozen green beans
• 1 cup garden peas
• 2 turnips
• 2 stalks of celery
• 1 big red onion
  
• 1 tin of chopped tomatoes
• 4/5 garlic cloves
  
• Small sized pasta
• 1 T tomato paste
• 1t mixed herbs fresh or dried
• 1t ground coriander
• 1t paprika
  
• 1/2 t or more Cayenne pepper (optional) 
• Freshly ground black pepper and parsley for serving
• Oil for frying
  

 

Method:

 Chop all the vegetable into small cubes, about 1cm x 1cm except the garlic, which must be minced and reserved for the end.

In a fairly big cast iron pot, add a little oil and on medium heat cook the onion until translucent. Add the spices, the celery and stir until fragrant. Add the vegetables one by one, stirring after each one, leaving the peas for last. Lastly add the tinned tomatoes, stir to incorporate. Then add water to largely cover the veggies.

Simmer for about a half an hour or until veggies start becoming tender. then add the pasta and adjust the quantity of water if necessary. Turn up the heat to a slight boil for the pasta to cook.

As soon as the pasta is cooked, add the minced garlic. Stir.

Sprinkle with chopped parsley, cracked black pepper and serve hot with garlic bread.

 

Celery leaf Pesto

This pesto is made from celery leaves from our garden, it can also be made with turnip leaves & carrot tops as well. It's very versatile, as you can also ring the changes with the nuts, try ground almonds and why not pistachios?  Don't be afraid to mix & match! You may also add fromage blanc to this pesto for a tasty dipping sauce.

 

Ingredients:

• About 3 cups of fresh celery leaves
• 4/5 cloves of garlic
• 1/2 cup cashew nuts
  
• 3 T parmesan cheese
  
• 2T olive oil
• 2t lemon juice
  
• Black pepper to taste
  

Method:

Put all ingredients in a food processor and blend until smooth. According to taste add salt and/or a  more olive oil for extra creaminess.

Keeps in a jar in the refrigerator for about a week, but usually, it doesn't last more than 2 days!

Pizza dough

 For pizza and fougasse. 

If available in your region, try using pizza flour (Type 00) - I recently tried it and it makes a lot of difference, the crust is soooo crispy!

 Ingredients:

• 500g flour
• 300ml warm water
• 4T olive oil
• 20g instant yeast
  

 Method:

Pour the warm water into the bowl of a stand mixer, add the yeast and leave to "proof" for about 10 minutes. 

Once the yeast is creamy and floating on the surface, add the flour and olive oil and mix with the dough attachment until a nice ball of dough is formed and it no longer sticks to the sides.

Cover the bowl with a plate and place in a warm place to rise until doubled.

I usually divide my dough into balls (about 4 to 6 depending on size of pizza dish) and roll out my dough rather thinly for a crispy crust.

 

Pâte brisée (shortcrust pastry)

If  you're in a hurry try the quick method, no refrigeration needed, use immediately. Try the healthy option if you want to skip the butter or simply make the basic recipe for a lovely buttery crust!

Methods:

The quick method

Ingredients:

• 150g wholewheat flour
• 100g buckwheat flour
• 110ml warm water
• 40ml  olive oil
• 1t baking powder

In a medium mixing bowl, mix together the flours and the BP.

Make a well in the centre, add the warm water and oil, mix well together with a spatula or wooden spoon, until a smooth ball is formed. Add more flour or water if the ball isn't smooth enough.

The pastry is ready to use!

 

The basic method

Ingredients:

• 250g flour
• 80g butter
• 80mL very cold water

 

In a food processor, whizz together the flour and the butter until the mixture resembles breadcrumbs. When the dough roughly resembles breadcrumbs, add the cold water through the goulot and mix until it forms a ball. Remove from bowl, place in another bowl, cover and refrigerate for 30 minutes before using.

 

To make without a food processor, mix the first 2 ingredients with fingertips until the mixture resembles breadcrumbs. Add the cold water and knead until the dough forms a ball. Place in a bowl, cover and refrigerate for 30 minutes before using.

The healthy method

Ingredients:

• 250g flour
• 1 egg
• 6T cold water
• 4T olive oil

In a food processor, whizz together the flour, the whole egg and the olive oil. When the dough roughly resembles breadcrumbs, add the cold water through the goulot and mix until it forms a ball. Remove from bowl, place in a bowl, cover and refrigerate for 30 minutes before using.

 

To make without a food processor, mix the first 3 ingredients with a wooden spoon or silicone spatula until they've roughly formed a sticky dough. Add the cold water and knead with fingertips until the dough forms a ball. Place in a bowl, cover and refrigerate for 30 minutes before using.

 

 

Almond flour crust for sweet desserts

I use this almond crust in place of a biscuit crust for cheesecakes... it has a much lower sugar content than bought biscuits and is delicious!

 Ingredients:

• 200g almond powder
• 25g sugar
• 40g melted butter

Method:

Preheat the oven to 180°C.

Mix everything and press into 20-22cm springform pan. 

Bake for about 15min until lightly golden brown. 

Cool completely before adding filling.

 

 

Yorkshire puddings and red onion gravy

Yorkshire puds with a red onion gravy.

Ingredients:

• 3 eggs
• 250mL milk
• 100g flour

• 4 red onions
• 100mL red wine
• 100mL vegetable stock and/or lentil water
  
• 4 cloves garlic
• 1T balsamic vinegar
• 2T maizena
• 1T tomato paste
• coriander powder
• cayenne powder
  
• black pepper

Method:

Whisk the eggs, milk and flour together, pour the mixture in a pitcher and refrigerate for 30min.

Thinly slice the onions and fry them in a skillet. Add the rest of the ingredients and reduce on medium heat while stirring, until the gravy thickens.

Preheat the oven to 240C with a greased muffin tray inside. Carefully remove the hot tray and pour the batter into the individual holes. Return to the oven and bake for 10-12min or until puffed and golden brown.

Serve the Yorkshire puddings with their gravy.