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Hello, I’m Lizzy. If you want to eat a healthier diet, are tired of eating the same meals, or just find recipe books too complicated, then Our Lizzy is the cooking school for you!
An opportunity to learn how to cook a variety of recipes in a relaxed friendly setting. Small group, hands on vegetarian cookery courses in a specially designed kitchen in beautiful Malvern.
I was delighted to welcome guest tutor Andrea Wolstenholme of the Vegan Cheese Lovers Club, to teach us all about the art of vegan cheese making. The day was a mixture of step-by-step demonstration and practical hands on cookery.
Andrea demonstrated favourite recipes from The Non Dairy Evolution Cookbook, which is written by Skye Michael Conroy.
We learnt how to make cheese using a cooked method which gives a meltable, gratable, firm cheese. We made a Muenster Cheese and a Mozzarella which we later sampled on pizzas. Some people then made Brie or a Golden Cheddar.
We also explored making cheeses with a food processor using ingredients such as nuts and tofu. We made a nut based parmesan and a tofu based gorgonzola. During experimentation time, a Garlic Herb Gournay was made along with a Sharp Tofu Cheddar.
Everyone took home a selection of the cheeses we made. It was a really inspirational day!
I love using V Pud which is made by the Real Lancashire Black Pudding Company. I was pleased to be asked to work on some more recipes for their vegetarian and vegan black pudding – the V Pud. http://www.reallancashireblackpuddings.co.uk/vpud/
V Pud has an interesting taste and a lovely crumbly texture with a delicate blend of herbs and spices. I already use V Pud for my favourite Cannelini Bean dish and it goes really well with my spelt risotto. For recipes see http://www.reallancashireblackpuddings.co.uk/recipes/vegetarian-black-pudding-with-cannelini-beans/#.VznXvmB0xAg
I took my inspiration for this dish from ingredients eaten whilst growing up. I grew up in a part of Wolverhampton called Wednesfield which is part of the industrial Black Country. My family had a lock making business, my Dad and Uncle made specialist keys by hand. These traditional methods can be learnt about now through visiting the Lock museum which is part of the Black Country Museum. The museum is a great place to visit and on a recent trip I was reminded of the old Black Country dish, Groaty Pudding.
It’s lovely to share this recipe as part of National Vegetarian Week 2016 which is an opportunity to share food, stories and traditions. http://www.nationalvegetarianweek.org/
V Pud Groaty Pudding
Groaty Pudding is a traditional Black Country dish. It’s similar to a risotto. The flavour of V Pud works well with this. If you can’t get oat groats, try making it with pearl barley. I got my oat groats from our local health food shop, The Bran Tub in Malvern.
Serves 2
Ready in 30 minutes
100g V Pud, sliced
1 leek, sliced
150g oat groats
1 tbsp vegetable bouillon powder
1 litre of water
salt and black pepper to taste
extra virgin rapeseed oil
chopped chives to garnish
Place the oats groats in a saucepan with the stock, then bring to the boil. Reduce the heat, cover and simmer for about 45 minutes until the groats are cooked.
Season with salt and pepper.
Heat a pan, then add the leeks and cook in their washing water for a couple of minutes. Add some extra virgin rapeseed oil to finish cooking. Add to the groats mixture.
Heat some extra virgin rapeseed oil in a clean pan. Test to see if the oil is hot, and add the slices of V Pud. Fry until crispy on both sides.
Place on top of the cooked leeks and groats. Garnish with chopped chives.
V Pud also goes really well with tomatoes; the following two recipes are great for warm summer days.
Bulgur Wheat and Sun Dried Tomato Salad with V Pud
A quick tasty dish – perfect for packed lunch.
Serves one
Ready in 15 minutes
2 spring onions finely chopped
1 clove crushed garlic (optional)
25g sun dried tomatoes, sliced
small handful of olives
50g chopped fresh herbs
75g bulgur wheat
130ml boiling water (approx)
black pepper and salt to taste
extra virgin olive oil
75g V Pud, chopped
olive oil for frying
Rehydrate the bulgur wheat by placing in a bowl and covering with boiling water. Cover with a plate and leave to stand for about ten minutes. Fluff up with a fork.
Add the spring onions, garlic, sun dried tomatoes, and olives to the bulgur wheat. Mix in some chopped fresh herbs. Add a drizzle of extra virgin olive oil and season well.
Heat some olive oil in a small frying pan. When the oil is hot, add some chopped V Pud and cook on both sides.
V Pud Summer Vegetables with Pancakes
A speedy summer supper. The pancakes can be made in advance.
Serves 2
Ready in 30 minutes
For the pancakes
100g buckwheat flour
300ml soya milk (unsweetened)
pinch salt
sunflower oil for frying
Place ingredients in a blender jug and blend. Place in fridge. Leave to stand for at least 20 minutes.
Heat oil in crepe/frying pan, add a ladleful of pancake mixture, and cook on both sides. Keep warm. Add more oil as needed, to cook remainder of pancakes. This amount of batter should make 6 small pancakes.
For the filling
3 ripe tomatoes
1 courgette
2 cloves garlic, sliced
100g V Pud, sliced
olive oil
handful fresh rocket
handful fresh basil
salt and pepper to taste
Fry or grill some sliced tomatoes, courgettes and garlic. Place in oven to keep warm. Add a little more oil to the pan. When hot add the slices and V Pud and fry on both sides.
Fill the pancakes with the V Pud and vegetable mixture. Season to taste. Serve garnished with rocket and basil.
I’m loving the longer days, it gives a chance to get out in the hills more. The wild garlic is back and ready for picking. If picking in the wild it’s best to take just a couple of leaves from each plant. Although the flower heads are edible I like to leave these on the plant. I’ve been making my favourite pesto again.
Wild Garlic and Walnut Pesto
Place in processor with the nuts and blend together. Add the oil and blend again.
Season with salt and pepper.
Wild garlic also makes a lovely addition to a salad and I add leaves to my tofu flan. I plan to use some in my soda bread see last blog post for the recipe. This will naturally be served with wild garlic soup.
Wild Garlic and Potato Soup
Sauté the onion and garlic in a saucepan until soft. Add the potatoes and bouillon powder, cover with water and bring to the boil.
Reduce heat, and simmer for 20 minutes until the potatoes are cooked. Add more liquid if needed. Add the chopped wild garlic and ground nutmeg and cook for two minutes.
Cool slightly, and blend soup using a blender. Reheat to serve. Add a swirl of soya cream to each dish.
I enjoyed teaching my Thai cookery class last week so had some lovely fragrant ingredients leftover. With spring approaching I also thought it was a good time to use up the last of the autumn squashes. So I adapted my pumpkin soup recipe, and added grated ginger, lemongrass and a cup of coconut milk. It was rather yummy served with some freshly made soda bread.
Thai style soup
Herby Soda Bread
Soda bread is really quick and easy to make. Bicarbonate of soda is used rather than yeast.
Preheat oven to gas 6/electric 200°C.
Place the dry ingredients into a large bowl; add the liquid.
Mix to make rough sticky dough.
Tip dough out onto lightly floured work surface.
Shape the dough into a ball.
Dust the dough with flour and score a deep cross on the top with a bread knife.
Bake for 40 minutes, or until the bread is cooked through. When you tap the base it should sound hollow. Cool on a wire rack.
As we settle into 2016 resolutions can seem hard to keep. I like to keep it simple and just make small changes. I am making the effort to go up into the hills more often – the views are amazing and it’s great to get a blast of fresh air.
It’s good to try something different with food by using store cupboard ingredients. Chick Peas are a great favourite of mine.
They have a great nutty flavour. They are a good source of protein. I love using them. Chick peas are used in Mediterranean and Middle Eastern cuisine where they are used to make hummus and falafel. They are used in Indian Cookery where they are ground to make gram flour which is used to make bhajis and pakora.
Chick Pea and Spinach Curry
A quick healthy supper for a cold evening
Serves 4
Ready in 20 minutes
2 large onions, chopped
2 cloves garlic crushed
1 red chilli crushed
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
large pinch of salt
1 tin of chopped tomatoes
1 tin chick peas
large handful of fresh or frozen spinach
extra virgin rapeseed oil
Heat oil in a pan, sauté the onion and garlic in oil, add the chilli and spices and salt and cook for two minutes, stirring constantly.
Add the cooked chick peas, tomatoes, spinach and a little water if needed.
Bring to the boil, reduce heat and simmer for at least 10 minutes.
Serve with rice or chapatti bread.
Cooking Tip
When cooking dried chick peas it’s worth cooking a large amount. Soak in a large saucepan full overnight and cook for two hours. When cool place in freezer bags or tubs and store in the freezer until needed.
If using tinned chick peas remember to rinse then in plenty of fresh water before using.
How to create A Very Veggie Christmas
I run a variety of Christmas courses and have a wealth of recipes for Christmas dinner but you can’t beat a simple nut roast.
A nut roast is a traditional veggie main course which goes down well with everyone so it’s worth making two to make sure there’s enough to go around.
Different nuts and ingredients give different flavours but one of my favourites is Cashew and Carrot Nut Roast.
Carrot and Cashew Nut Roast by Our Lizzy
Watch me make it here. https://www.youtube.com/watch?v=K_1lUjFEBsc
Have a look at my website for the recipe. http://www.ourlizzy.com/cashew-and-carrot-nut-roast.htm
I love cooking with cider; this dish is a great accompaniment to the Carrot and Cashew Nut Roast.
Root Vegetables with Cranberries
Root Vegetables cooked in Malvern Gold by Our Lizzy
A great way to cook vegetables. The cranberries give a lovely jewelled effect. Perfect for your festive entertaining!
Ready in 45 minutes. Serves 4
500g selection of carrots, parsnips, sweet potato
2 tbsp extra virgin rapeseed oil
1 tbsp brown sugar
¼ tsp ground nutmeg
¼ tsp mixed spice
50g cranberries fresh or dried
75ml local cider or apple juice
water as needed
salt and black pepper
Peel and chop the vegetables. Steam or boil until part cooked. Drain.
Put the oil, sugar spices and cider into a pan. Mix well then add the vegetables. Bring to the boil and simmer until cooked.
Add the cranberries towards the end of the cooking time. Add more water or cider as needed.
My favourite local cider has to be Malvern Gold.
Don’t forget the Brussels sprouts!
Finely shred or grate some Brussels sprouts. Heat some oil in a large pan or wok and fry. Finish off with some toasted sesame seeds and a dash of soy sauce.
For details of cookery classes and Bed and Breakfast see www.ourlizzy.com or contact Lizzy on 01684 892 688
World Vegan Month
1st November was World Vegan Day; it marks the start of a month where people are supported by national and local groups to try out the vegan diet.
Animal Aid holds the Great Vegan Challenge which is fantastic as it provides lots of help and support. It provides participants support helping them to reduce their environmental impact, improve their health, discover amazing new food and prevent the suffering of farmed animals. http://www.animalaid.org.uk/h/n/NEWS/news_veggie//3339//
I have been vegan for 25 years and can vouch that it a great way of life. I am very fortunate to be able to share my knowledge of vegan food through cookery courses and cookery demonstrations.
It was a pleasure to give cookery demonstrations at the recent West Midlands Vegan Festival in Wolverhampton recently. I grew up in Wolverhampton and it’s amazing to think that veganism has grown so much that a huge two day vegan festival could be held there.
Being vegan has never been easier. The choice of plant based milks, cheeses, margarines and ice creams grows by the day. It’s also exciting to see key manufacturers rising to the challenge and creating vegan versions of their products. Vegan cuisine is varied and has something for everyone from convience foods to cooking from scratch to raw food diets.
Here’s a recipe I’m been making for most of my vegan life, it’s a firm favourite with all I have shared it with at cookery demos and school workshops. If you haven’t made it before I hope you enjoy it!
Spicy Chick Pea
1 onion, chopped
1 clove garlic crushed
1 yellow pepper chopped
1 tin of chopped tomatoes
1 tin chick peas (or 100g dry chick peas/200g soaked weight)
½ tsp turmeric
1 tsp ground ginger, cumin
2 tsp ground coriander
chunk of creamed coconut (approx 25g)
handful of fresh coriander
2 tbsp olive oil/rapeseed oil
Heat oil in a pan, sauté the onion, garlic and pepper in oil, add spices and cook for two minutes, stirring constantly (add a little water if sticking).
Add the cooked chick peas, tomatoes and a little water if needed.
Bring to the boil, add the creamed coconut and simmer for at least 10 minutes.
Add the fresh coriander towards the end of cooking time.
Serve with rice or pitta bread; also goes well with jacket potato. Try adding green beans or cauliflower.
The fruit keeps on coming! Following a bumper crop of cherries are a great crop of apples.
I have a Bramley Apple tree in the garden, this apple is one of the most popular varieties for cooking. It cooks down quickly and is delicious on top of breakfast porridge. I also make muffins, spiced apple cake and Malvern Pudding.
Our Lizzy Malvern Pudding
Malvern Pudding is a local dish. Apples are traditionally cooked with sugar and lemon zest and topped with custard which is caramelised under the grill.
Here is my version which is completely egg and dairy free. This pudding is also gluten free.
I have a morello cherry tree in my garden which has produced a bumper crop of cherries this year. I have filled bowl after bowl of deep red cherries.
Morello cherries are sour and work best when cooked. The hard work is in the pitting, I have a cherry pitter but this still takes a while.
Lots of this year’s crop has gone into the freezer. I have made soft conserve using the cherries. This works well with rich chocolate cake such as Black Forest Gateau.
Morello cherries are delicious when preserved in brandy or kirsch. Spoon the cherries into clear preserving jars and top with sugar and the brandy. As a general guide use one third sugar to two thirds alcohol to fruit. Label and place in a dark cupboard for three to four months. This makes a lovely treat accompanied with chocolate brownies and ice cream. I’ve put a couple of smaller jars away to give as Christmas presents.
I have also experimented and put a jar of cherry brandy away – the main attraction for this being the cherries didn’t need to be pitted! Let’s hope it works out.
I’m also looking forward to sampling some local eating cherries this year.
The wild strawberries are amazing in my garden this year. It’s lovely popping in the mornings to pick them fresh for breakfast. Even better to serve some as part of a vegan cream tea!
Home made scones delicious topped with fresh juicy strawberries.
Makes 12 scones
Ready in 35 minutes
Pre heat the oven to gas mark 6/200°C. Mix the flour, salt and sugar in a bowl. Rub in the margarine until it looks like breadcrumbs.
Mix the milk and yoghurt together, and stir it into the mixture. Mix it together, until a soft dough is formed.
Turn onto a floured board and knead lightly. Roll out to an even thickness of about 2cm (¾ inch).
Using a 5cm (2 inch cutter) cut out scones and place on a floured baking tray. Keep rolling and cutting until the dough is used up.
Bake for 12-15 minutes, until golden brown.
Fill with jam and cream and top with a strawberry. Enjoy!
Our Lizzy’s Vegan Cream Tea
