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Rich Mushroom Soup

TheseNovelThoughts6 Comments

My husband is a proud Yorkshire man and was brought up on a diet of all things Yorkshire, all of which he was delighted to introduce me to when we started dating. One of the foodstuffs he most loves is Hendersons Relish. I’d never heard of this before I met him, so there’s a good chance you may not have either. It’s like Worcester Sauce (don’t hate me, Yorkshire people), in that has an intense, savoury richness which adds an incredible umami flavour to any dish. Yorkshire people particularly like their pies slathered with it – and with good reason.

When we decided to try out the plant based diet, deep, savoury flavours were the ones I thought I’d miss the most. However, on making a mushroom soup, I have discovered that this does not necessarily need to be the case. I found, quite by chance, that Hendersons Relish (unlike Worcester Sauce) is vegan friendly. Woo!

This earthy soup is a wonderful warmer for lunch, as a starter, or with a fat hunk of sour dough, a satisfying dinner. Enjoy!

Rich Mushroom Soup

Serves 4 – takes 30 minutes 

3tbsp olive oil

1 onion

4 cloves garlic

600g mushrooms 

1 vegan stock cube

600ml water

3 tbsp Hendersons Relish

2 slices whole grain bread

Handful chopped chives

1. Roughly chop the onion and add to a large casserole dish with two tablespoons of the olive oil. Sauté gently for 5 minutes.

2. Finely chop the garlic and add to the pan, then roughly slice the mushrooms and add these too. Cook (without stirring) for 3-4 minutes, then add the stock cube, water and seasoning and cover. Simmer for ten minutes.

3. Meanwhile, put your oven on to the highest temperature. Cut the bread up into rough squares and toss with the remaining oil and some salt. Put in the oven and cook for 5-10 minutes until golden and crisp.

4. Whizz your soup with a blender or food processor. If it’s too thin, add some more water to your liking, then add the Hendersons Relish. Check your seasoning and add more if necessary.

5. To serve, top each bowl with a handful of croutons and chopped chives. Yum!

You can get my Le Creuset dishes here.

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Black Forest Fruits and Beetroot Smoothie

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Mornings can be rushed. Particularly weekday mornings. And when you’re trying to eat more healthily, it’s hard to avoid falling into the trap of grabbing something quick and instantly gratifying for breakfast (like a cereal bar). 

If you’ve got two minutes and a smoothie maker though, you have a healthy and nutritious breakfast at your fingertips.

When I first got my smoothie maker, I was a bit put off by the fruit and veg prep – if I’ve got to peel, slice, and de stone then it’s not exactly quick and easy. For this recipe, though, the extent of the prep is pouring – so easy and so delicious!


Black Forest Fruits and Beetroot Smoothie

Serve one

Ingredients 

1 handful frozen Black Forest Fruits

1 handful oats

250ml beetroot juice

1. Put all of the ingredients in the smoothie maker. Top up with water.

2. Whizz. Add more water if it’s too thick. 

You’re done! Simple, quick and so healthy.

Lentil Chilli with Roasted Sweet Potato

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I have had a hiatus. It was supposed to be a two week hiatus – a little break to free up my crammed evenings. It turned into almost two and a half years! I have still been cooking; new recipes, old recipes. Some I’ve been keen to share, but I just didn’t have the momentum.

Then, things changed. Two things fell into place: a holiday, and a new outlook on food.

The holiday has left me with spare time I didn’t have before, and the new outlook came from watching a documentary called What The Health. A brief scour of the net tells us that, as with anything, the facts may not be entirely as presented in this documentary. However, it left me thinking that a plant based diet may be a good thing to try for a while, to see if there are any individual benefits for us.

I struggled though – where are the exciting, inventive vegan recipes? I’m not talking about making a chocolate cake from avocado, I’m talking about something quick, tasty and nourishing to fill you up on a week night. So, I decided to come back to log, mainly for myself, my plant based recipes. I’m hoping to aim for two a week – if I fall off the blogging wagon again, feel free to throw me back on it!

A couple of caveats – I’m aiming for plant based, not vegan, so there may be bits and pieces you’re not happy with if you’re vegan (check the ingredients list). Secondly, I’m not envisaging this to be an all consuming diet and I’m sure I’ll move away from it sometimes. We’ll see how it goes- this is the very beginning!

I have called this recipe a chilli for want of a better word although it has no spice (you could add some though); it is smoky and satisfying and very very easy!


Lentil Chilli with Roasted Sweet Potatoes 

Serves 4

Ingredients 

4 large sweet potatoes

3tbsp olive oil 

1 onion

400g chestnut mushrooms

400ml passata

2 x 250g packets of ready to eat lentils

2tsp smoked paprika

1tep dried oregano

2tbsp chopped flat leaf parsley

Method

1. Put the sweet potatoes in a bag and pour over 2 tbsp of the oil. Add a generous pinch of salt and rub them well to make sure they’re coated. Tip onto a baking tray and slice a cross into the top of each one with a sharp knife. Put in the oven at 180 degrees for an hour (or longer – the longer the better in my opinion). They’re done when a knife cuts through them easily.

2. For the chilli, finely chop the onion. Heat the remaining oil in a saucepan and add the onion, stirring, for two minutes. 

3. Chop the mushrooms into chunks and add to the pan. Leave to cook until they are starting to turn golden.

4. Add the passata, lentils, smoked paprika and oregano. Cook gently for 5-10 minutes, then taste and season with salt and pepper.

5. Just before you are about to eat, add the chopped parsley to the chilli. Slice the sweet potatoes and dollop the chilli on top. We also had a spoonful of vio life vegan cream cheese on top for a little creaminess, but this is optional.

Enjoy!

Chorizo and Sugar Snap Pea Giant Cous Cous

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Chorizo and Sugar Snap Pea Giant Cous Cous (1)

I hope you were all able to enjoy a little sunshine over the weekend.

I’m trying (hubby isn’t aware of this yet) to turn our property into a smallholding. One day, he may come home to find that I’ve purchased a cow. I’m not at that stage yet, but I did spend my weekend tenderly looking after some plants I have grown from seed which I am hoping will reward me with bountiful veggies in a few months.

So, today, I went to the shop to buy ingredients for dinner and was loathe to spend all of that money on food. One red pepper for 79p?? It’s daylight robbery! Still, as I said, I have a couple of months to go before I can start harvesting any crops (providing I don’t accidentally kill all of the plants in the meantime) so I will have to suck it up for the time being.

As the weather has been beautiful today – stunning sunshine – I wanted something light and fairly salad like, so I decided on a cous cous dish. You can eat this hot or cold, though I prefer it hot, and is wonderful for lunch the next day.

This will serve 3-4 and will take no more than 30 minutes to make.

Chorizo and Sugar Snap Pea Giant Cous Cous (2)

Chorizo and Sugar Snap Pea Giant Cous Cous

1 tbsp olive oil

300g giant cous cous

150g chorizo

200g sugar snap peas

1 red pepper

1 small bunch spring onions

75g green olives

100g feta

1. Gently fry the cous cous in the oil in a large pan for a couple of minutes. Tip in 600ml water, and bring to the boil, stirring often. Cook until all of the water has been absorbed (approx 15 minutes), stirring so that it doesn’t stick. When the water has been absorbed, try the cous cous – if it’s still a bit crunchy, add a little more water.

2. Meanwhile, slice the chorizo and place in a frying pan over a medium heat. Fry until golden on both sides, then add the whole sugar snap peas and chopped red pepper. Cook for another 5 minutes.

3. Finely slice the spring onions, and chop the feta into chunks.

4. Finally, mix the cous cous, chorizo mix, spring onions, feta and olives together well. It’s ready!

Mexican Bean Stew

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Mexican Bean Stew (2)

Do you ever have one of those days where you feel a bit tired and sluggish, and like you probably need to pump your body full of good things? Well, this is the most delicious remedy! It’s full of beans, grains and vegetables (and topped with a healthy portion of dairy too – optional of course!).

I didn’t fancy making this dish today. I had a lovely griddled pork chop dish planned, but on getting home from work realised my pork chops were a bit old! However, once I threw this together I was glad I did. It’s full of deep, earthy Mexican flavours and really is the most simple way of injecting good stuff into your diet.

This will serve 3-4 (just increase the amount of beans and chopped tomatoes if you want to serve more) and takes 30 minutes to make.

Mexican Bean Stew (1)

Mexican Bean Stew

1 tbsp olive oil

1 onion

3 cloves garlic

1 tbsp smoked paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground cinnamon

1 small glass red wine

1 x 400g tin black beans

1 x 400g tin black eyed beans

1 x 400g tin chopped tomatoes

2 yellow peppers

150g quinoa

1 large handful fresh coriander

Soured cream and grated cheddar, to serve

1. Chop the onion and garlic and put in a large saucepan with the olive oil. Sizzle for 2 minutes, then add the paprika, cumin, ground coriander and cinnamon. Stir well, then tip in the red wine. Allow to bubble down.

2. Add the black beand and black eyed beans (with a little of the water from the tins) and chopped tomatoes. Simmer for 2-3 minutes.

3. Add the chopped yellow peppers and quinoa. Add a little water if it’s too thick, and bring to the boil. Let it simmer gently for approximately 10 minutes until the quinoa is cooked.

4. Turn off the heat and stir through the chopped coriander. To serve, top each bowl with a little grated cheese and a dollop of soured cream. Enjoy the health kick!

Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage

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Smoked Salmon Fillets with Crushed New Potatooes and Mustard Cabbage (2)

Following on from my post yesterday, when I went on and on about Spring being here and the weather being wonderful, typically today is ice cold. It started off warm, which meant I did not wear appropriate clothing for the deep freeze which came later. Being a Brit is a great burden (so much weather to talk about…)!

Anyway, I wore little shoes with no socks to work, and so by the time I got home I was very cold. Good job, then, that I had this warming Nordic inspired recipe lined up.

Whilst I like sliced smoked salmon, smoked salmon fillets are a different kettle of fish entirely. They are unctuous and luxurious and taste as though you should be eating them with a glass of champagne (hubby did not take the hint and crack a bottle open when I told him this). I bought my smoked salmon fillets, but if you smoke your own then kudos to you.

I used white cabbage in this dish too. Lots of people don’t like cabbage, mainly because it is often overcooked and thrown on the side of the dish as an after thought. But, cook it properly and season it properly (and add double cream) and it will be delicious.

This will serve 2 with leftovers, and will take around 40 minutes to make.

Smoked Salmon Fillets with Crushed New Potatooes and Mustard Cabbage (1)

Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage

2 smoked salmon fillets

1 white cabbage

300ml vegetable stock

1 bay leaf

50ml double cream

2 tsps wholegrain mustard

500g baby new potatoes

1 small handful chives

1. Preheat the oven to 180 degrees.

2. Thinly slice the white cabbage and add to a large saucepan. Add the stock and bay leaf, cover and simmer on a low heat for 20-25 minutes, until softened.

3. In another pan, boil some water and add the potatoes. Cook for 15 minutes or until softened.

4. Meanwhile, put the salmon fillets in the oven and bake for 10 minutes.

5. To finish the cabbage, stir in the cream and mustard and season to taste.

6. To finish the potatoes, crush gently with a potato masher (you still want big chunks of potato) and stir through the chopped chives.

7. To serve, ladle cabbage and plenty of the cooking broth into bowls, then top with the potatoes and salmon. Yum!

Spring Vegetable Risotto with Feta

TheseNovelThoughts24 Comments

Spring Vegetable Risotto with Feta (2)

I don’t know about where you are, but here in Chester it’s been a glorious day – the sun has been shining, the birds have been singing. On coming home from work today, I noticed that my strawberry seeds have finally started to sprout (I was starting to worry I had dud seeds!) and as I sit here typing this I can hear the merry sound of a bumblebee buzzing outside the window. Spring is definitely here!

I always (sadly) get a bit excited when asparagus comes into season – the price plummets and suddenly a new realm of recipes can be made.

I make this particular risotto – using various combinations of veg – probably once a fortnight in spring and summer. It’s a great, tasty way of packing whichever vegetables you choose into your menu. I used asparagus, peas and spinach but you could swap in whatever you like.

Some people might have the misconception that risotto is a heavy, winter dish. This is not true in this case. Simply swap the butter for olive oil and reduce the amount of parmesan you add, and suddenly the risotto is very light and fresh.

This will serve 4 and will take around 45 minutes to make.

Spring Vegetable Risotto with Feta (1)

Spring Vegetable Risotto with Feta

2 tbsps olive oil

1 onion

300g risotto rice

1 small glass white wine

500ml vegetable stock

100g asparagus tips

200g frozen peas

100g spinach

10g grated parmesan

80g feta

1. Chop the onion and add to a large casserole dish with 1 tbsp of the olive oil. Cook gently for a couple of minutes, then stir in the risotto rice. Pour in the white wine and stir.

2. When the wine has mostly been absorbed by the rice, start adding the stock bit by bit, stirring all the time. When you have added all of the stock, the rice should be just slightly al dente – taste it, if it’s too al dente, add some more stock.

3. Roughly chop the asparagus, then add it along with the peas and spinach to the risotto. Stir well until the spinach has wilted, then turn off the heat. Drizzle over the remaining olive oil, sprinkle over the parmesan and put a lid on. Leave it for a couple of minutes.

4. Chop the feta into bitesize pieces, then stir into the risotto. Done!

Pan Fried Duck Breast with White Bean Puree, Leeks, and Spring Onion and Prosecco Sauce

TheseNovelThoughts9 Comments

Pan Fried Duck Breast with White Bean Puree, Leeks and Spring Onion and Prosecco Sauce (2)

I’ve been giving myself a bit of a holiday from the blog lately. No particular reason – just lots of things going on!

I’ve still been cooking, but mainly using recipes I’ve already published to make things a bit speedier in the evenings, so I haven’t had anything new to share with you.

Tonight is different though. We’ve been watching Masterchef, which I love although whenever the poor amateurs have to go in a professional kitchen I get a bit panicky. Hubby and I used to play a game when we had time, based on a Masterchef challenge, where you can make any meal using just the ingredients already available in the kitchen. That was great fun.

This weekend, hubby was away most of the time and so I said I would make him something special for tea tonight. When I asked what he wanted, he said ‘your calling card’. This is the first challenge on Masterchef, and it’s supposed to be your signature dish. I don’t really have a signature dish, and I’d never made this one before, but I really enjoyed the process of putting together a more complex, time consuming dish than the ones I normally make.

I soaked the duck breasts in brine (made from salt, water and bay leaves) overnight before starting. I woud recommend you do this if you make the dish – it really helps the meat keep in the moisture.

This will take an hour (not counting the soaking time above) and will serve 2, with leftovers.

Pan Fried Duck Breast with White Bean Puree, Leeks and Spring Onion and Prosecco Sauce (1)

Pan Fried Duck Breast with White Bean Puree, Leeks, and Spring Onion and Prosecco Sauce

2 duck breasts

For the leeks:

4 rashers smoked bacon

2 leeks

10ml double cream

For the puree:

3 cloves garlic

10g butter

2 x 400g tins butter beans

10ml double cream

For the sauce:

20g butter

20g plain flour

6 spring onions

2 large glasses prosecco

1. For the duck breasts, first make your brine. You’ll need approx 20g salt, 200ml water and 4 bay leaves. Mix together in a bowl, then add your duck breasts. Make sure they’re completely covered in the liquid, then cover with cling film and leave in the fridge overnight.

2. For the puree, finely slice the garlic and add to a sauce pan with the butter. Cook gently for a minute, then add the butter beans and water from one tin, and just the butter beans from the other tin. Simmer gently until the beans are soft, then whizz with a food processor. Add the cream and a little water if it’s too thick, then season.

3. For the leeks, chop the bacon into small chunks and cook over a high heat until golden. Lower the heat and add the finely sliced leeks along with 50ml water. Simmer gently for 15 minutes, then add the cream and seasoning.

4. For the sauce, melt the butter in a saucepan and add the flour and spring onions. Take off the heat and stir in the prosecco a little at a time. Put back on the heat and bring up to the boil, stirring all the time. Turn off the heat, then season (you may want to add a little sugar if it’s too tart).

5. For the duck, remove from the brine and rinse under the tap. Dry the fat, then place fat side down in a cold pan. Turn on the heat and cook, fat side down, for 15 minutes. You may need to drain away some of the fat during the cooking. Flip the duck and cook on the meat side for 2 minutes, then remove from the pan and rest for no less than 5 minutes.

6. Done! Serve the sliced duck breast with the leeks and puree, and the sauce poured over the top. Enjoy with a glass of prosecco!

One Pan Balsamic Sausage and Peppers

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One Pan Balsamic Sausage and Peppers (2)

I am part of a facebook group, Food Bloggers Central, where food bloggers come together to share ideas and tips. It’s masterminded by Nagi Maehashi from Recipe Tin Eats, a fab blog which not ony shares great recipes but also aims to help out other food bloggers too.

Anway, Nagi came up with the wonderful idea of a Blog Hop – where bloggers cook a recipe from another blogger’s site. Kevin from Kevin Is Cooking got me, and has already tried out my Swedish meatballs – head over to his site for a look.

I got Mila from Girl and the Kitchen. She is a wonderful chef, who shares beautifully cooked meals with instructions so descriptive and straightforward that anyone, seriously anyone, could make them no matter what their skill level.

It was a difficult decision choosing what to make, because there are so many tasty looking dishes on her blog. I chose one in the end which is true to my own blog – simple, and perfect for making at the end of a busy day. So, I went for her One Pan Balsamic Sausage and Peppers.

I didn’t deviate much from Mila’s recipe at all. The only changes I made were:

1. Here it is hard to find turkey sausage and so I went for a really good quality pork sausage. These worked well, and my number one hint for the dish would be to buy the best sausages you can afford – it will be worth it!

2. I roasted my sausages in the oven rather than cooking them on the hob first. This was simply because I wasn’t in much of a hurry and had the luxury of time to do so.

I’d implore you to try this one out – it is a rustic, comforting weeknight meal. This will serve 3-4 and will take no more than an hour to make.

One Pan Balsamic Sausage and Peppers (1)

One Pan Balsamic Sausage and Peppers

6 good quality pork sausages

2 tbsps olive oil

3 red peppers

2 onions

8 garlic cloves

1 small handful basil leaves

100ml balsamic vinegar

100ml water

1. Preheat your oven to 200 degrees.

2. Prick your sausages with a fork and place in a high-edged roasting dish. Drizzle with the olive oil, and roast in the oven for about 15 minutes, until starting to brown.

3. Chop your onions and peppers into bitesize pieces, and peel your garlic cloves (leave them whole). Add these to the dish along with the basil leaves, balsamic vinegar, water and a little salt and pepper. Shake the pan to distribute evenly, then cover with tin foil and put back in the oven for another 20 minutes.

4. At this point, check your sausages are cooked. If they’re not, put back in the oven for a few more minutes. If they are, dish it out and serve with a hunk of crusty bread. Yum!

Chicken Katsu Curry

TheseNovelThoughts14 Comments

Chicken Katsu Curry (2)

Wagamama serve a dish called Chicken Katsu Curry. I have never actually eaten it, but in theory it sounds wonderful. Crispy, breaded chicken with a flavourful curry sauce and fluffy rice.

As we are trying to save money, rather than head out to try this dish, I thought I’d make my own version at home. It was all guess work really, but it turned out well – hubby declared it ‘restaurant quality’, but he is the biggest fan of chicken in any sort of crispy coating so he is biased.

The chicken and curry sauce worked really well together. It’s not the sort of meal you could have every night, but for a hump day treat, why not give it a go?

Try this recipe, and if you’ve had the Wagamama version you’ll have to let me know if it’s at all similar 🙂

This will serve 2, and takes around 40 minutes to make.

Chicken Katsu Curry (1)

Chicken Katsu Curry

4 tbsps vegetable oil

1 onion

2 cloves garlic

1 tsp tumeric

1/2 tsp chilli powder

1 tsp garam masala

2 tsps curry powder

60g plain flour

400ml coconut milk

2 tbsps tomato puree

2 chicken breasts

2 eggs

100g panko breadcrumbs

250g cooked rice, to serve

1. Preheat the oven to 220 degrees.

2. Start by making the curry sauce. Chop the onion, and put in a large saucepan with 1 tbsp of the vegetable oil. Cook gently for 5 minutes, then add the chopped garlic and all of the spices. Stir well. Add 1 tbsp of the plain flour, stir, then add the coconut milk and tomato puree. Simmer for 10 minutes, stirring often. Season with salt if required.

3. For the chicken, place the breasts between a piece of clingfilm and bash with a rolling pin to squash a little. Take 3 dishes. Pour the remaining flour into the first, break the eggs into the second and beat them, pour the panko breadcrumbs into the third.

4. Heat the remaining oil in a frying pan. Coat the chicken breasts first in the flour, then the egg, then the breadcrumbs. Add to the hot oil and fry for 2-3 minutes on each side until golden. Transfer to a baking tray and cook in the oven for 15-20 minutes until cooked through.

5. To serve, slice the chicken and serve with the curry sauce poured over the top, and a pile of rice on the side. Enjoy it!