Malvern Bed and Breakfast

Spicy Beans

I love sharing recipes at festivals, this week I was at a local Chilli Festival at Eastnor Castle. Naturally I took some beans and enjoyed cooking them with a chilli or two!

 

I also made a herby Quinoa salad with wild garlic and some smoky sizzling fajitas. These were served in a fava bean flatbread.

To make the flatbread it’s a similar method to making a dosa. Mix 120g fava bean flour with 300ml of water, allow to stand for 30minutes. Heat a flat griddle pan and brush lightly with oil, Pour a ladleful of the mixture onto the hot pan and cook on one side then flip over and cook the other. This mixture makes five flatbreads.

Here is the recipe for the chilli

British Bean Chilli

1 chopped onion

1 clove of garlic crushed

1 fresh chilli chopped

200g cooked beans, whole fava, red haricot, black badgers,

1 tsp chipotle chilli paste

1 tin of chopped tomatoes/4 fresh tomatoes

½ tsp smoked dried chillies, optional

Heat oil in a pan, sauté the onion add the fresh chilli and garlic. Add the chipotle paste.

Add the remaining ingredients, bring to the boil, and stir well.

Reduce the heat and simmer for at least 10 minutes. Add water as required. If you are brave add a little more dried chilli!

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Veganuary time

It is always a pleasure to help new vegans on the path to vegan living here at Our Lizzy HQ. I meet people who are trying for all sorts of reasons.

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 convenience foods to cooking from scratch to raw food diets. I’ve been vegan now for 27 years and now is the best time to be vegan!

A record number of people have signed up for Veganuary this year. It’s a great campaign which supports people in going vegan for the month of January. https://veganuary.com/

I’ve got a brand new short course called Vegan Starter Kit. http://www.ourlizzy.com/vegan-starter-kit.htm

In this I give advice on how to veganise everyday favourite meals. Desserts are covered toowe make easy vegan pancakes and chocolate brownies.

January 2017 Vegan Starter kit course

Here is my recipe for Dairy free cheesy sauce – perfect for burritos or pasta

40g vegan margarine (approx)

2 tbsp plain white flour

600ml unsweetened soya/oat milk

4 tbsp nutritional yeast.

Salt and pepper to season.

Melt the margarine in a saucepan, stir in the flour and cook for 2 minutes. Remove pan from hear and add 1/3 of the soya milk beat well to avoid lumps a hand whisk may be used. Gradually add the rest of the milk. Season to taste.

 

 

Autumn Soup

I have enjoyed visiting my friend’s allotment this autumn. He has a bumper crop of vegetables including a large crop of squash. I’ve been using some to make warming soups.

img_20160916_111647871_hdr

As well as being tasty, pumpkins contain beta carotene which can help strengthen the immune system. I combine squash with ginger in this soup for an extra burst to the circulation.

 

autumn-soup

Pumpkin and Ginger Soup                                                    

Adding fresh ginger to this soup gives a warming feel. Serve up a batch this bonfire night to give family and friends a healthy glow.

 Ready in 45 minutes. Serves 2

1 small pumpkin peeled and chopped

1 onion finely chopped

2 garlic cloves crushed

4cm piece fresh ginger grated

1 tsp bouillon powder

3 tbsp extra virgin rapeseed oil

½ litre water

 

Sauté the pumpkin pieces until they turn golden.

Add the freshly grated ginger along with the onion and garlic and sauté for 3 minutes more.

Add the water and bouillon powder and bring to the boil.

Reduce heat and simmer for 20 – 30 minutes until the pumpkin is cooked.

Cool slightly and blend soup using a blender. Reheat to serve.

 

 

Vegan Cheese Making

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.

cookbooks

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.

mozzarella

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.

team work 1 team work 2 team work 3

Everyone took home a selection of the cheeses we made. It was a really inspirational day!

team cheese

A Taste of Spring

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

  • 100g wild garlic chopped
  • 75g walnuts
  • 150 – 200ml extra virgin rapessed oil
  • salt and pepper

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                                                    

  • 1 onion chopped
  • garlic clove crushed
  • handful of wild garlic, chopped (approx 25g)
  • 100g potatoes peeled and chopped
  • 1 tsp bouillon powder
  • ¼ tsp nutmeg freshly ground
  • ½ litre water (approx)

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.

 

wild garlic in the garden

 

 

Lovely Lunch

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

Thai style soup

Herby Soda Bread

 

Soda bread is really quick and easy to make. Bicarbonate of soda is used rather than yeast.

 

  • 500g plain white/wholemeal flour mixed
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 5 tbsp chopped chives
  • 400ml ‘buttermilk’*
  • *Dairy free ‘buttermilk’ is made by adding 4 tsp lemon juice or cider vinegar to 400ml soya milk. Stir and leave to stand for 10 minutes before using.

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.

 

Our Lizzy soup recipe

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

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

 

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!