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!

 

 

 

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Vegan Nutty spinach with wedges


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Nutty spinach – Serving suggestion

AKA Mouth-watering Hazelnut & almonds spinach with potatoes wedges – This is vegan.

Ingredients:
200 grs whole spinach leavesDSC02369
½ a medium red onion – roughly cut
2 garlic cloves – minced
Salt & Pepper
8 pieces of sundried tomatoes – finely chopped
25grs dairy free butter
3 whole raw hazelnuts and 3 whole raw almonds – finely chopped

Method:
In a deep pan, melt the butter and brown the onion and garlic for 2 minutes.
Add in the chopped sundried tomatoes and the chopped nuts stir until brown for 3 minutes on medium heat.DSC02370
Now add the spinach with salt and pepper. Mix-stir for about 3 minutes until the spinach is completely wilted.
Remove from heat and cover.
Now, time to fry your potato wedges. Just follow the instructions on the package. It shouldn’t take you more than 5 minutes to get your chips or wedges ready once the chip oil is ready.

The stir fry spinach can be eaten on its own. This dish tastes as good as it looks and is full of moisture.

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I love Nuts!!!

Enjoy!

Shepherd’s wife stew


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Made with love stew

This is a great way to use vegetables that are on their last legs like, aubergine, lettuce salads, leeks and tomatoes

Ingredients for this dish. Serves 6 portions

  • Lamb chops 400grsDSC02583
  • Lettuce about 100grs
  • 1 medium aubergine
  • 1 red onion
  • 5 garlic cloves
  • 50grs of chopped leek
  • 1 chilli pepper
  • 6 small potatoes
  • 25grs fresh ginger
  • Small bunch of parsley
  • 3 medium potatoes
  • 1l beef stock
  • Poppy seed roll
  • 2 Sprigs of thyme
  • 3 table spoons of vegetable oil

Prep:

DSC02590Peel and cut the potatoes in half. Cut the tomatoes, aubergine, peel and cut garlic, onions, leek, parsley. Cut the lettuce. Rinse the meat with cold water, dust with salt and black pepper. Grate the ginger.

Method:

Heat the oil, drop the thyme in then, seal the meat on all sides. Leaving the meat at the bottom of the pan, add the tomato to bring a bit of moisture, then add the potatoes and the rest of the vegetables, then the stock and grated ginger.  Adjust salt to your taste then, cover the pot and leave it alone on high heat for 1hour. If you like your meat falling off the bone, leave it for one hour 15 minutes. Toping up the water if necessary.

serving suggestion

serving suggestion

Done. Serve. Bon appétit

Hassleback leftover in Crème fraÎche


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This is a great way to use leftover roasted potatoes and other vegetables.

Ingredients:

  • 150grs roast potatoes
  • 1 medium white onion

    DSC03436

    Crispy hassleback potatoes & other ingredients

  • 2 garlic cloves
  • 3 Brazil nuts
  • 150grs closed chestnuts mushrooms
  • 1 medium carrot
  • 1table spoon of sugar
  • 4 chicken wings
  • 2 table spoons of corn oil.
  • 200grs crème fraÎche
  • 400ml chicken stock

Preparation: clean and cut the chicken wings in 2 each. Season it with salt and black pepper. Peel and chop everything that needs chopping, set aside. Roast and grate the Brazil nuts and set aside with the very finely cut spring onion. The nuts and spring onions will be used to finish the dish before serving.Note for the chestnut mushrooms: remove the stalk, then peel the upper layers of the cap from the bottom up until all the brown skin is removed.

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Chicken wings in caramelized sugar

Method: Heat the corn oil and drop in the sugar until it starts browning. Place the chicken in in the pan and stir gently until the chicken is browned. It should take 2 minutes. Now, add the chopped carrots and 3 table spoons of water. Cover and let simmer 5 minutes.

Now, add the potatoes, chop vegetables (except the spring onion and Brazil nut), add the crème fraîche and the chicken stock. Mix well and cover to simmer for another 10 minutes on medium heat. Taste and adjust the seasoning. Remove from the heat and serve topped with grated Brazil nuts and spring onion.

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Serve with a freshly cooked mini baguette

The brown sugar give a little colour to this dish which would have looked very white without it. Enjoy!

The Nutter

Spinach wilted in Carrot and Orange peel


Spinach wilted in Carrot and Orange peel – Served with pork chops and hassleback potatoes . Lunch for 2

Hassleback, pork, Spinach, Orange peel, Carrot

Hassleback, pork, Spinach, Orange peel, Carrot

Ingredients:

  • 250grs x 2 pork chops
  • 2-3 medium potatoes

    DSC03419

    Ingredients for this dish

  • 50grs Butter
  • ½ medium red onion (half for boiling, half for grilling the potatoes)
  • ½ white onion (half of this for blending, half to be wilted)
  • 100grs Baby spinach leaves
  • Fresh orange peel
  • 1 medium carrot
  • 3 garlic cloves
  • Dry Herbes de Provence
  • Salt and 1 stock cube

Method:

Place the potatoes in a small sauce pan and cover with salted water and few slices of red onion. Cover and leave to cook for 10 minutes. Remove from stove and leave to cool for few minutes so you are able to hold and slice them (only slice through ¾ of the way into the potatoes).

Hassleback ready for the grill

Hassleback ready for the grill

Place the potatoes now sliced into an oven dish, spray with Rapeseed oil and dust with Herbes de Provence. Place the tray under the grill for 20 minutes… to allow the potatoes skin to scrip and curl…

For the meat: while the potatoes are in the oven, rinse the meat, and season it with ½ a crushed stock cube and Herbes de Provence. Set aside.

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Orange peels and carrot ready to blend

Now, peel the carrot and cut in small pieces, do the same with the garlic and a quarter of the white onion. Cut the orange peels into small pieces. Now, blend all of the above with a very small amount of water. Set aside.

Rinse the spinach and set aside too.

In a sauce pan, melt the butter and fry the meat for 2 minutes on each side. Add a small amount of the blended condiments on the meat and allow it to brown on each side. Remove from the pan and set aside. In the pan now empty add the blended condiments and leave to simmer a bit. Keep stirring until the water dries out then, add the remaining chopped white onion and the spinach in the same time. Crush the remaining half of the stock cube on top and stir continuously for 1 minute. The onion will still be crunchy and the spinach wilted.

Remove the pan from the stove. By now, the potatoes should be ready. If not, place your meat to rest on top of the spinach and cover the pan while you wait. Serve immediately before the spinach runs out of life.

Hassleback, pork, Spinach, Orange peel, Carrot

Serving suggestion

Serve it with a nice little glass of red. Bon appetit!

This is very healthy dish and cost approximately £5.45 or barely £3.00pp)

Cost of ingredients: Pork chops £2.30 – Spinach £1.50 – Carrots 0.45p – Orange 20p – Potatoes £1.00

Escargots (snails) et Aubergine en sauce


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hum lunch s ready! Escargots en sauce

Usually I eat my snails full of garlic and chopped parsley as an entrée. This time I felt inspired to make it in a sauce completely off hand with a makeshift cream. All served with parboiled roasted potatoes and a Sauvignon Blanc.

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ingredients

Ingredients:
1 big aubergine
A small bunch of flat parsley
1 medium red onion
5 garlic cloves
Enough baby potatoes for two
1 table spoon of plain flour
300ml of whole milk.
1 vegetable stock cube and salt
3 dozen of snails in brine
1 spring onion
Ground nut oil
Pinch of dry thyme

Prep:
Start by peeling the potatoes, onions, garlic. Rise the snails, the spring onion set aside.
Cut the onion in quarters. Cut the aubergine in the same size, as the onions set aside. Crush the garlic with a crusher as it squeezed out all the flavour.

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snails and onions

Method:
Put the potatoes in a pan with the cut spring onion and cover with salted water. Parboil them potatoes for 15 minutes. After the 15 minutes remove them and place them in a baking dish, drizzle 2 spoons of groundnut oil over then place in the oven for 20min at 175C to roast.

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aubergine and garlic

Meanwhile, heat 2 tablespoons of groundnut oil in a sauce pan. Throw in the onions quarters, a pinch of thyme and the snails. Stir until the snails are crispy. Now add the aubergine, garlic, vegetable cube and 50ml of water. Cover and leave to simmer for 5 minutes. Add the flour to the milk and mix well until the flour is completely dissolved. Now add the melange to the sauce and mix well. Leave to simmer for another 5 minutes the time for the flour to cook through. If the sauce seem too heavy, add another 50ml of water. Now add in the chopped parsley mix well, adjust the seasoning and remove from the stove. The sauce is ready.

I served this sauce with a freshly cooked baguette (from part-baked), lightly roasted potatoes and a Sauvignon Blanc.

I had to start with the baguette of course...

I had to start with the baguette of course…

Note: This sauce doesn’t really need potatoes and could be served just with a freshly cooked baguette.
Instead of using the whole milk and flour, you can just use crème fraiche. But this version is less rich… and I didn’t have any cream handy.

You can buy snails from www.frenchclick.co.uk or maybe in Harrods food hall or even Selfridges.

Bon appétit.