New Year new recipe!

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.

Chickpeas01

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.

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Recipes for a Very Veggie Christmas

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

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

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

Autumn Harvest

The fruit keeps on coming! Following a bumper crop of cherries are a great crop of apples.

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

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.

An Abundance of Cherries

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

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.

jam

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.

cherries and sugar           cherries in jars

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.

A Taste of Summer

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

  • 340g/12oz self raising flour
  • 85g/3oz margarine
  • 55g/2oz caster sugar
  • 125ml/¼ soya pint milk
  • 4 tbsp plain soya yoghurt
  • pinch of salt

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

Our Lizzy’s Vegan Cream Tea

 

Spring Greens!

I love Spring – so many shades of green! The morning light has been amazing, highlighting the many shades of green as the blossom fades!  It’s been good getting out for walks. I always enjoy collecting wild garlic and it’s been good sharing it at cookery demonstrations this Spring.

wild garlic

It works well blended with white beans to make a delicious pate.

Wild Garlic Pate                                                                                

  • 1 tin white beans e.g. butter, cannelini
  • handful of wild garlic (approx25g)
  • 1 tbsp olive/rapeseed oil
  • 2 tbsp lemon juice
  • salt and pepper (to taste)

Place all the ingredients in a blender and blend.

Season, more lemon juice could be added to taste. A small amount of water may be added to achieve a dip-like consistency.

I’m also enjoying asparagus season, it’s lovely to make use of this local ingredient while it’s here. Here’s a recipe which has gone down well at local food festivals.

Our Lizzy beans

Fried Butterbeans with asparagus

 2 cloves garlic, crushed

1 tin butter beans

zest of 1 lemon

1 red chilli finely chopped

handful of sliced asparagus

salt and pepper

handful chopped parsley

2 tbsp extra virgin rapeseed oil

Put pan on the heat, add the asparagus with a small amount of water.

When the water has absorbed add some oil. Add the butter beans and fry for a few moments.

Add the garlic, chilli and lemon zest and cook for two minutes more.

Remove from heat, season to taste and sprinkle with chopped parsley to serve.

 Serve with flatbread or cous cous. Broccoli spears work well when asparagus goes out of season.

It’s been great being part of Asparafest in Evesham this year, celebrating asparagus and all things green!

Gus 2

 

Veg Fest Brighton

I am delighted to be giving a cookery demonstration this year at Brighton Veg Fest.
Our Lizzy Veg fest
This is in partnership with Animal Aid who are guests of honour. I train school speakers on behalf of Animal Aid to give cookery demonstrations to in food technology lessons. I will be sharing some of these recipes in my cookery demonstration on Saturday 28 March at 3pm.

The recipes are all healthy, low cost and really quick to make.

Vegetable Chilli
Serves 4
Ready in 15 minutes

 2 tbsp olive oil
 1 chopped onion
 1 or 2 cloves of garlic crushed
 1 pepper, chopped
 1 tin of chopped tomatoes or a carton of passata
 1 tin of kidney beans
 Approx 100g meat free mince – Linda McCartney, or any supermarket own brand.
 ½ to 1 tsp crushed dried chillies to taste
 100ml water

1. Heat oil in a pan, sauté the onion and peppers until soft.
2. Add the garlic and cook for two minutes more.
3. Add the remaining ingredients, along with the dried chillies. Bring to the boil and stir well.
4. Reduce the heat and simmer for at least 10 minutes; add more water if needed.
5. Taste; add more dried chillies if required.

Serve with rice or soft tortillas and salad. Leftover chilli is great for filling a jacket potato. Try adding some grated carrot or some mushrooms along with the peppers. Or replace the mince with different beans to make a mixed bean chilli.
Our Lizzy Vegetable Chilli
Sausage and Bean Casserole
Serves 4
Ready in 15 minutes

 2 tbsp olive oil
 1 onion, sliced
 1 courgette/carrot sliced
 1 tin white beans e.g. butter, cannellini, rinsed and drained
 4 ready cooked veggie sausages e.g. Redwoods/Fry’s Polony, sliced
 1 tin chopped tomatoes or a carton of passata
 ½ tsp paprika or smoked paprika
 chopped parsley to taste
 black pepper to taste

1. Heat oil in a pan, sauté onion and courgette add paprika and stir briefly.
2. Add the tomatoes/passata, beans and sausages.
3. Stir well, add water if needed.
4. Cook for 10 minutes until the liquid is reduced.
5. Add fresh parsley and black pepper as required.

Good served with jacket potato or rice. Try it with baked sweet potato. Other vegetables could be used, for example peppers and mushrooms. Butternut squash works well. A red onion could be used – this gives a sweeter flavour. Experiment with gently frying the slices of sausage first before adding to the dish.

Cooks tip: Passata works well. If you are using tinned tomatoes you may need 1tbsp tomato puree to help thicken the sauce.

Spicy Chick Pea

One of my all time favourite recipes, see my website for instructions on how to make it.

http://www.ourlizzy.com/recipe-vegan-spicy-chick-pea.htm

Learning to make sourdough bread

I love eating sourdough bread but making it had always been a mystery! I recently teamed up with Janice Bell of Bread at Home to learn how to make the perfect loaf.

Our Soups and Sourdough day was great fun with Janice teaching the bread and myself teaching a variety of homemade soups to compliment the bread.

Janice Bell of Bread at Home

Janice Bell of Bread at Home

Sourdough is the older traditional way of making bread and was widely used before yeast was manufactured. It is actually a lot easier as there is less kneading involved – it’s just a question of working out what time you would like your bread cooked and working backwards in stages.

Sourdough starter is mixed with water and flour to make a sponge this is left over night and mixed with water, flour and some salt to create a very soft dough. Working the gluten involves giving the dough a really good stretch!
stretch the dough

After lots of time for resting prepare proving baskets with a dusting of rice flour. Then shape the loaves, place in the baskets and leave to rest.
prepare proving baskets

When the dough is fully proved turn onto a tray, slash and bake in a hot oven.

A finished loaf!

A finished loaf!

I’m looking forward to baking sourdough on a regular basis for B and B guests. If you are interested in learning how to make sourdough or other sorts of bread please get in touch with myself or Janice for course details. http://www.ourlizzy.com http://breadmakingworkshops.co.uk/

Start the year and the day with a good breakfast!

Happy New Year!
Breakfast is always a good way to start the day so I thought I’d share this quick and easy recipe with you. It’s a popular choice with my B and B guests. Tofu is high in protein and this scramble is cooked without fat. Up to you how much sunflower margarine you then spread on the toasted bread!
scrambled tofu
Breakfast Scramble

1 pack long life silken tofu
½ small onion finely chopped
pinch of turmeric
pinch of Marigold bouillon powder
salt and pepper to taste
fresh herbs to taste

Add the tofu to a pan, mash with a fork. Add the onion along with a pinch of turmeric and a pinch of bouillon powder.

Place on heat and cook for about three minutes.

Season with salt black pepper and fresh herbs as required.

Serve on a bagel or fresh toast.

A perfect start to the first Meat Free Monday of 2015. I’ll look forward to serving this in Farmhouse Breakfast Week later this month!

Festive Smoky Bean and Squash Strudel

I’ve had a busy few weeks teaching the different Christmas cookery courses. It’s good having new inspiration for vegetarian main course dishes. I wanted to share a recipe which has been popular this year. I’ve enjoyed using the autumn squash and it’s good taking them through to Christmas. It also makes use of another favourite ingredients Hodmedod’s yummy black badgers also known as carlin peas. This dish is also nut free so suitable for gatherings where there may be people who are allergic to nuts.

Hope you enjoy it!
squash strudel
Smoky Bean and Squash Strudel

1 onion, sliced
1 clove garlic, crushed
200g roasted squash slices
150g cooked beans, e.g. carlin peas
½ carton of passata
½ tsp smoked paprika
extra virgin rapeseed oil
salt and pepper to taste
230g pack of ready rolled puff pastry (Jus Rol)
soya milk to glaze

Roast the slices of squash in the oven or in a heavy pan on the hob.

Heat oil in a pan, sauté the onion and garlic. Add the paprika and cook briefly.

Add the beans and passata bring to the boil, and stir well.

Reduce the heat and simmer for 5 to 10 minutes until the liquid is reduced.

Add the roasted squash to the pan and allow to cool.

Preheat oven to 220°/Gas 7.

Roll out the pastry, place on a greased baking tray. Cut off a narrow strip to use for decoration.

Spread the cooled mixture on half the pastry and fold the pastry over to cover. Seal edges brush with milk and decorate with pastry strips or star shapes.

Bake for 30 minutes until golden.
festive squash