Vegan Creamy Spinach & garlic roast potatoes


Serving suggestion

Serving suggestion

Dinner for 2

Ingredients:

  • 150ml Alpro cream
  • 1 medium carrot
  • 200g bag of spinach
  • 2 white shallots
  • 6 small potatoes
  • 25g soya mince
  • 2 garlic cloves
  • 4 Brazil nuts
  • 1 spring onion
  • Salt & Pepper
  • Groundnut oil.

Prep:

Rehydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Wash the spinach and set aside.

Parboil the potatoes in salty water and halve them.

Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.

Grate the Brazil nuts.

Method:

Preheat the oven at 180C.

halved potatoes

halved potatoes

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper & garlic. Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to

soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Ready crispy potatoes

Ready crispy potatoes

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve as shown above.

Enjoy!

 

 

 

Roast Cherry tomatoes


Multi coloured cherries

Multi coloured cherries

I was walking minding my own business then I ended up at the fruit and veg’s market…

Saw a beautiful bowl of mixed coloured cherry tomatoes… I couldn’t resist though I had yet no idea about what I was going to do with them.

Since I had already planned my week’s food, the tomatoes could be spoilt by the time I got round to doing something with them so, I just seasoned and roasted them to make a conserve.

The roasted tomatoes will later be used as accompaniment for some dishes, meats salads or sandwiches.

So, here we go!

 Ingredients:

Roast tomatoes ingredients

Roast tomatoes ingredients

  • 1kg tomatoes
  • 100g white onion quartered
  • 50g garlic cut
  • 1 teaspoon black pepper
  • 1 tea spoon oregano
  • 1 scallion
  • 3 Maggi cubes crushed
  • 100ml olive oil

Mix all in the oven tray and place in the oven at 200C for 1hour 30 minutes…

Ready to roasy

Ready to roasy

Don’t forget to check from time to time to avoid it burning. No need to add water as the tomatoes will produce the necessary liquid during the roasting.

Check out the next post to see how I’ve used it with my milk poached fish. These tomatoes can also be used on toast, meat and to add flavour to a salad without vinaigrette.

Suitable for vegans.

Bon appetite!

Once it is done, leave to cool down, then, spoon into a jar and use as needed. This will keep in the fridge for 3 weeks. Enjoy!

Cherries ready for use

Cherries ready for use

Black rice & seeds one pot surprise


Rice, Tuna, Mushrooms, tomatoes...

Rice, Tuna, Mushrooms, tomatoes…

Ingredients for 2

  • 200g black rice

    Ingredients

    One pot ingredients

  • 50 roast mixed seeds
  • 250g closed chestnut mushrooms
  • 130g flaked tuna in brine
  • 3 garlic cloves
  • 1 medium onion
  • 2 medium tomatoes
  • Dry thyme
  • Salt
  • Olive oil
  • 1 vegetable stock cube dissolved in 100ml of boiled water

Method:

Peel the mushroomsRise and cook the black rice in 400ml of water for 50 minutes… Black rice is really hard to cook and takes a long time to soften.

In the meantime, peel and chop the mushroom, onion, tomatoes in big chunks. Then using the garlic press, mince the garlic. Set aside.

Peeled, chopped, ready

Peeled, chopped, ready

Once the rice is cooked rinse it again with hot water to remove the extra starch without cooling it down.

In a large pan that had a lid, heat 3 tablespoons of olive oil, fry the chopped onion with thyme for 2 minutes, then add the rice, chopped garlic, pepper and stock. Stir and cover over medium heat for 10 minutes. After that, add the mushrooms, the seeds, tomatoes mix well and leave to cook for 3-5 minutes. Taste and adjust the seasoning.

Check that the rice is soft to your liking, if it is not, add just about 25ml of water and leave it to cook for a further 5 minutes…

Serving suggestion

Serving suggestion

Serve and enjoy… with chop sticks. x

Note: I don’t like monotony, so this dish is a bit of a surprise in the mouth, you spend a lot of time guessing what you have just chewed… Love it…

Steak haché et frites


Steak frites - Serving suggestion

Steak frites – Serving suggestion

Anglo-Saxons call it burger, but we call steak haché! It is in fact a steak made out of mince beef.

 Steak and chips for 1

Ingredients:

Accomp. ingredients

Accomp. ingredients

100 grs of pure mince beef

1 small red onion – very finely minced

4 garlic cloves – minced

Salt & Pepper.

Half a sweet red pepper – Chopped

1 small tomato – chopped

1 tinny red chilli pepper – finely chopped

Olive oil

Method:

Season the mince beef with a pinch of salt and pepper, half of the chopped onion and half of the garlic. Mix well and form a nice round burger (no eggs or bread crumbs needed).

In a frying pan, heat up 1tbsp of olive oil. Place the steak in the pan and fry each side on high heat for 3 minutes.

Once the steak is cooked. Remove it from the pan, add another spoon of olive oil, then throw in, the chopped sweet red pepper, the chilli, tomato, rest of garlic and chopped onions. Add salt and pepper. Not too much salt as it might reduce the sweetness of the tomato and sweet peppers. Stir-fry the mix for 3-4 minutes and remove from heat.

DSC02366Place the steak on top of the stir-fry and cover while you are getting the French fries ready. This will keep the meat and accompaniment moist and warm until you are ready to serve.

You know how to cook fries right? If you are reading this, you know how you like your potato fries.

My steak was served with a mix of French fries and potato wedges…AND MAYONAISE.

You may have noticed by now, I love Mayonnaise and Garlic!!! What do you want? I am French. Deal with it.

DSC02368

yummy! and fattening

The little stir-fry will bring all the moisture needed in this dish. I recommend that you make your own steak haché as you will know exactly with is in it. Mince steak doesn’t need bread crumbs and eggs. It just need handling carefully.

See you next week!

Baby Asparagus with Coconut cream sauce


Asparagus - Serving suggestion

Asparagus – Serving suggestion

Coming back from an event recently, I stopped at a fruits & veges stall in Vauxhall train station (this is in London UK) as had spotted some baby as Asparagus on display.

I quickly figured out how I could cook this quick with no fuss! So here it is and it was literally ready in 10 minutes + 2 minutes of prep.

Meal for 2

Ingredients:

300 grs Asparagus
Half a small red onion – chopped
2 medium garlic cloves – crushed
1 medium tomato – sliced in 4
2 thin cod fillets – about 150 grs each
2 table spoons of olive oil
25grs coconut cream
25grs butter
Salt & Pepper

Ingredients ready to mix

Ingredients ready to mix

Method (9 lines, 9 steps):
1 – Rinse the asparagus and place them in a flat pan that has a cover.
2 – Add the chopped onion, garlic, salt & pepper mix well.
3 – Now lay the fish on top of the asparagus, season with salt and pepper,
4 – Add the slices of tomatoes & drizzle the last spoon of oil, cover.
5 – Now place the pan on a medium high heat for 7 minutes without touching it.
6 – The vegetables and the fish will sweat and steam in their in their own juices.
7 – Remove the content of the pan and place it in serving dishes.
8 – Put the pan back on the heat and melt the butter, coconut cream plus 50ml of water.. Or white wine leave it to simmer for 3 minutes to a saucy consistency…
9 – It is done. Serve immediately!

DSC02662

Read to steam

It is healthy, fast, delicious and nutty!

DSC02663

Yummy…!

Glass of white wine, rubbish TV, good company. Bon Appetit!

The Nutter

Stir-fried Barley with confit duck


DSC02168

Duck & Barley stir… uuuhhhhmmm!

Dinner for 2
Barley stir fry with flaked confit duck and black olives

Ingredients:
• 1 thigh of confit duck & Jus
• Half courgette
• A hand full of black olivesDSC02158
• 7 garlic cloves
• 1 small onion
• Half red pepper
• Half green pepper
• Half yellow pepper
• 200 grs of precooked barley
• 1/2 Stock cube
• 3 twigs of thyme
• 3 table spoons of olive oil

Prep: Finely chop the onions. Peel and crush the garlic. Cut the courgette, and all the sweet peppers length way like in the picture. Precook the barley if it is not yet. Flake the duck. Set all that aside.

Method:
In a wok, heat 3 table spoons of olive oil and fry the onions with the thyme for 2 minutes.DSC02164
Add in the rest of the cut ingredients and dry fry for another 3 minutes.
Now add in the barley, the duck flakes, the jus and the crushed half stock cube.
Stir to mix all well for 5 minutes. Until the liquid dries out.
It is all ready to serve.

Note: The confit duck comes in a tin and it is a French treat that can be really expensive. When I go back home bring some back with cassoulet and choucroute… I got this one from Waitrose where a tin with 2 thighs cost about £10.00. It comes out of the tin covered in duck fat and some sort of jellied jus… The jus tastes really great and I cannot really work out what it is made off. The jus really brings an added “je ne sais quoi” to dishes and it really worked for this dish too.

Enjoy!

Exotic vegan stew


DSC01365Ingredients:
• 400grs of yam
• 200grs of yellow sweet potato
• 100grs of coco

All the above are widely used in East Asia, south America, Caribbean and Africa. These root vegetables mainly full vitamin B12.
Though heavy in starch, they are actually really good for you. I cannot list all the goodness in them here, but feel free to google them or visit http://www.nutrition-and-you.com/nutrition-search.html?cx=partner-pub-7558401511251821%3A7apsya-4nns&cof=FORID%3A10&ie=ISO-8859-1&q=yam&sa=Search
The other ingredients you will need are:
• Palm oil 3 table spoons
• 3 medium red tomatoesDSC01368
• 100grs soya meat balls
• 1 small red onion
• 50grs leek
• 50grs parsley
• 5 cloves of garlic
• 2 vegetable stock cube.
• Few twigs of fresh thyme

Prep:
*Start by rinsing, preparing and blending the following: half the onion, leek, parsley, garlic and all the tomato. Set aside.
*Boil 200ml of salted water and pour over the dried soya meat balls to rehydrate. Leave it for 15 minutes and squeeze out the water. Set aside.
*Peel the yam, coco, and sweet potato, rinse and set aside in a container covering the content with water from the tap. Covering them with fresh water will prevent them from darkening in the same way the avocado or aubergine does.
*Melt the two stock cubes in 700 ml of boiling water. Set aside.

DSC01380

Yup that is a hot hot pepper

Cooking the stew:
In a deep pan, heat 3 table spoons of palm oil and add finely chopped red onion with the thyme.
Once the onion is browned, add the soya meatballs and brown for 5 minutes so they can absorb the onion and thyme. Now add in the blended ingredients, stir and cover the pot for about 10 minutes, then stir again and the liquid from the ingredient dries. Add salt and black pepper.
Now drain and add the root vegetables and the whole chilli pepper. Mix well and pour in the 700ml of stock. Cover the pot and let it simmer for 40 minutes, checking that the water doesn’t run out completely.
The hardest to cook amongst the 3 roots vegetables is the coco. So, when the yam and the sweet potatoes are starting to loosen up and the starch is making up part of the soup, check that the coco is well cooked and falling parts. If it is the case, then your stew is ready. Taste and adjust the seasoning. Dish this might be hot… better serve it with a glass of very cold water… lol.

Better have this for lunch and not dinner as it quite calorific.
Voilà!

This dish is so full of goodness. The colour will mainly come from the palm oil which contains vitamin B6, Carotene and Q10.
All three of the roots used here contain folic acid, vitamin B and C. They are a worthy replacement for the humble potato along with cassava. I highly recommend the use of these vegetables if you suffer from anaemia as I do.
Hope you’ll try it.

See you soon!