Marrow & potatoes layer with beet & sweet corn stir


Fresh Corn, Beetroots

Fresh Corn, Beetroots

Remember this dish I made with the marrow? I did promised a vegan option and ha forgotten to post it. Here it is.

Serves 3

Ingredients for the layer:

  • 600g Marrow

    Ingredients for the dish

    Can you see the Tofu slices?

  • 2 medium potatoes
  • 3 medium firm tomatoes
  • 100g Tofu sliced and deep-fried to give it texture
  • 1 small red onion (optional)
  • 3 cloves of garlic
  • 30g butter (dairy free)
  • 100ml Alpro single cream
  • 50g Flour
  • 1 Maggi stock cubes
  • White pepper
  • Salt

Preparations:

How to layer the elements of the dish

How to layer the elements of the dish

1 – Peel the marrow and keep the skin strips for decoration. Now slice the peeled marrow in 1cm width and set aside. Peel the potatoes and cut in slices about the size as the marrow. set aside. Now do the same thing for the tomato and red onion. Make sure that your Tofu is deep-fried as it will give texture to your dish. Set aside.

2 – for the batter: The batter will help to hold everything together. Melt about 25g of the butter and crush the whole stock cube in it to dissolve. Add the cream to the mix then, the flour and the finely chopped garlic. Mix well, add salt and white pepper. Set aside.

Preheat the oven at 180 degrees.

Layering completed

Layering completed

Method:

Butter a regular size loaf tin, place 1 layer of potatoes, then a layer of marrow, then onion, then tomatoes, then tofu.  Dust with a pinch of salt and white pepper. Then repeat the process. If you can, make sure that a layer of potato is at the top of the dish simply because you will use it as indicator to judge if the dish it cooked. Potato is the hardest of all the vegetables used here.

The dark green strips you see on this photo are strips of peels from the marrow that I am using to decorate my dish. The strips were placed on the bottom of the baking tin, then folded over the dish and held with tooth pick just before placing it in the oven.

Ready to serve

Ready to serve

Once the layers are done. Stir the batter previously prepared and pour it, not on top, but on the sides of the layers.

Now place your dish in the oven for 1h20 minutes.

Now time to prepare the accompaniment.

Beet & corn stir

For this, you will need:

  • 1 big fresh sweet corn cob
  • 1 precooked beetroot or a fresh one if you can find it

    Corn kernels

    Corn kernels

  • 1 yellow sweet pepper
  • 1 very small red onion
  • 50g roughly crush walnut
  • 2 twigs of thyme
  • Fresh parsley
  • 25g Butter (dairy free)
  • Black pepper & salt obviously

Start by shelling the corn kernels from the cob or simply go through the cob with the knife like I did on the picture above.

Chop separately all the elements of your dish then set aside.

Ingredients for the stir fry

Ingredients for the stir fry

Now, in a frying pan, melt the butter and fry the chopped onions and thyme until brown. Now, add the sweet corn and stir for 2 minutes. Then add the sweet pepper in the mix, stir for 2 minutes, add the beetroot and the fresh parsley, stir well for 1 minute and add the crushed walnut. Season with salt and pepper, Mix, cover and remove from the stove and cover so the steam will finish softening the vegetables. It is ready.

Time to check on your layers in the oven. The hardest ingredient in the dish is the potato. If you put a knife through the dish and it goes through smoothly, and comes up just slightly moist, then your dish is ready. if not, add cooking time to your oven.

Please note: not all oven perform with the same power.

Bursting with colours and flavours

Bursting with colours and flavours

Leave your dish to cool for few minutes then, serve.

Don’t forget to post a comment!

Voila! Bon appétit.

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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

Homemade strawberries jam


 

O' yum-my! fresh baguette

O’ yum-my! fresh baguette

For a jar of 400 – 500g jam – Ingredients:

  • 350g fresh strawberries
  • 350g sugar
  • 350ml water
  • 35g fresh ginger

 Method:

Peel, chop and blend the ginger in 50ml of water. Sieve thru a tissue paper towel to remove all the remains of the roots and collate just the pure essence (juice).

Ginger extract

Ginger extract

Do not throw away that waste as it could be dried and used for tea or even as seasoning.

Now remove the green bits off the individual strawberries, cut the berries in half and rinse.

The drops are neat and are not runny

The drops are neat and are not runny

In a deep sauce pan, place the strawberries, sugar, water and ginger essence. Stew at medium heat for 15-20 minutes. Don’t forget to stir from time to time until the mix starts to become slightly sticky on the spatula.

pure sugar bubbling

pure sugar bubbling

I like my jam with bits in it. If is not the case for you, try to mash to strawberries as you stir them.

To make sure that your jam is ready, just make some drops on a clean plate and if the jam drops (like water drops). If the drops stand, that means your jam is ready and that a lot of the water has evaporated.

If the drops are runny during the test, leave the jam on heat and keep stirring until you get the right consistency.

I used some of this jam for a sponge sandwich dessert

I used some of this jam for a sponge sandwich dessert

Once you have mastered the strawberry jam, you can make any type of jam. Don’t be afraid, just go for it. I have spiced mine with a bit of ginger as I love ginger. If you like spiced desserts, try and make your jams with you preferred spice. How about chillies? That could work?!

Suitable for vegans.

Just have fun and do let me know what you think.

Enjoy

Vegan Nutty spinach with wedges


DSC02372

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.

DSC02373

I love Nuts!!!

Enjoy!

3/3 Tomato conserve – The vegan set


Thank you for coming back for the last in the series. in this post you will find vegan options to impress those special guests using your tomato conserve.

DSC02539

Easy vegan canapés

The tomato can be used as a base for canapés.

DSC02538

The Tofu canapé

The Tofu canapé:
Here, the first set of canapés is made out of thin French toast, smooth spreadable tomato conserve. Rocket salad, fried courgette and browned tofu. For the courgette and the Tofu, cut them in the size you will use in your canapés, then, dust with salt and pepper. Heat. 2 table spoons of rapeseed oil then brown each side of the tofu and courgette. This will only take about 1 min and half per side. Leave both to cool down before the montage, or the rocket will become limb.

DSC02537

The caviar of lentils canapé

The caviar of lentils canapé:
The canapé above is made of French toast, tomato conserve spread, rocket salad, grilled tomato caviar of green lentils.
Cut a fresh tomato in the size you will use on your canapés, again, dust with salt and pepper, drizzle with rapeseed oil and place under the grill for about 5 mins each side. Do keep an eye on it or it will burn. For the lentils (precooked), measure the quantity you will use for the canapés, add a dollop of the smooth conserve with melted dairy free butter and black pepper. mix. Now you are ready for the montage: toast, spread, rocket leaf, grilled tomato, lentils caviar.

DSC02531

The vegetable platter

The vegetable platter:
Serve the tomato as one of the dips for a vegetable platter. Here the patter includes cucumbers, carrots, red and yellow peppers, potato chips and Shop bought humous.

DSC02555

roasted vegetable and tofu

Oven roasted vegetable and tofu served warm on a bed of rocket salad.
As you can see, I have used the left over from the vegetable platter, added some onion rings with tofu chunks and placed in the oven for 45 minutes at 180C. Serve warm and top with partially crushed cashew roasted nuts

DSC02560

Aubergine layer & Lentils caviar

Aubergine layer & Lentils caviar
Cut your aubergine in 2 cm thickness, do the same for courgette, tomato and tofu. Pre fry the aubergine and courgette in olive oil for 1 min on each side before mounting and ready for the oven. In the following order: aubergine, tomato conserve, courgette, tomato conserve, fresh tomato and then, tofu. Dust with salt and pepper, drizzle with olive oil and place in the oven for 30 mins at 180C. Layers to be served hot with a caviar of green lentils. The caviar is made out of precooked lentils, a small amount of the mouth conserve and dairy free butter.

I hope you have enjoyed the series and will be posting your comments here.

Et voila!

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!