My late mother made legendary bread pudding. It is a great way to use up leftover bread, when you get to the end of the loaf and it's gone a bit dry, this is what to do with it.
People would talk about 'Wyn's Bread Pudding' in hushed tones. My father called it 'ballast' - which is not as rude as it sounds. One piece can keep you going for many hours! :)
If you have never had it before, it's like a cross between pudding and cake - you slice it into pieces. I like it hot straight from the oven, fruity, spicy, gorgeous with a nice cup of builder's tea. Some people like it cold, with cream. Some with custard. Whatever floats your boat!
My mum never worked from recipes, she just fecked in some of this and some of that, and it always came out the same. I need instructions, however! So, I have spent some time tinkering with this, and now think I have the PERFECT bread pudding recipe. But feel free to mess with it yourself It does stand abuse, as my brothers will testify!
Serves: 4/6
Ingredients:
8oz/225g slices brown or white bread, roughly torn into about 1" pieces.
10 fl oz / 275 ml milk
2 oz / 50g melted butter plus extra for greasing.
3 oz / 75g soft brown sugar
2 generous teaspoons mixed spice
1 beaten egg
50g glace cherries
125g of currants, raisins and sultanas (or any combo of them - I like equal quantities of each, but just make sure that together with the cherries you have 175g or 6oz in total. It's not a disaster)
Grated rind of one large orange
1/2 tsp freshly grated nutmeg
METHOD:
Preheat oven to 180 degrees C, Gas 4, 350F.
Tear up the bread into a large bowl, and pour over the milk.
Stir, cover with a teacloth and leave for 30 minutes while you prepare the other ingredients.
Grease a pyrex dish - 3" shallow and about 2 pints is ideal.
After 30 minutes, beat the egg, butter, sugar and spices into the bread mixture with a fork, making sure that it is nice and smooth in consistency.
Stir in the fruit and grated orange rind.
Spread evenly in the pyrex dish and sprinkle with nutmeg.
Bake for 1 hour 15 minutes.
Remove from the oven, sprinkle with a little extra sugar, and leave to cool.
When still warm, cut into 2" squares.
Store in an airtight tin.
Tuesday, October 5, 2010
Monday, October 4, 2010
Lettuce Soup
Serves: 2-4
Ingredients:
1 x large lettuce (about ¾ lb). [It is ok to use lettuces that have 'bolted'.]
1 medium onion
1 oz butter
2 level tablespoons flour
¾ pint hot vegetable stock
¾ pint milk
Salt and pepper
METHOD:
Slice the onion and sweat it in the butter for a few minutes over a medium/low heat.
Coarsely shred the lettuce leaves, add to the pan, cover and continue to cook for another 5 minutes or so.
Stir in the flour well, and then pour on the hot stock and milk.
Continue to stir while the soup comes to the boil. Season, cover and simmer for about 20 minutes.
Using a blender whizz to a smooth consistency, or pass through a sieve.
To serve immediately, return the soup to the pan and bring back to the boil. Test for seasoning and serve. A swirl of cream on the top is a nice retro touch!
To freeze, allow to cool and freeze in lidded plastic containers.
Ingredients:
1 x large lettuce (about ¾ lb). [It is ok to use lettuces that have 'bolted'.]
1 medium onion
1 oz butter
2 level tablespoons flour
¾ pint hot vegetable stock
¾ pint milk
Salt and pepper
METHOD:
Slice the onion and sweat it in the butter for a few minutes over a medium/low heat.
Coarsely shred the lettuce leaves, add to the pan, cover and continue to cook for another 5 minutes or so.
Stir in the flour well, and then pour on the hot stock and milk.
Continue to stir while the soup comes to the boil. Season, cover and simmer for about 20 minutes.
Using a blender whizz to a smooth consistency, or pass through a sieve.
To serve immediately, return the soup to the pan and bring back to the boil. Test for seasoning and serve. A swirl of cream on the top is a nice retro touch!
To freeze, allow to cool and freeze in lidded plastic containers.
Friday, August 13, 2010
Cheddar Tomato and Onion Quiche
 |
| Mmmm! Real men love quiche!! It's official! |
4-6
Ingredients:
I pack 500g (18 oz) ready made shortcrust pastry (I use Jus-Rol (it's Vegan Society approved)- or make your own)
100g (3.5 oz) onion, finely chopped
1 tbsp butter
100g (3.5 oz) cherry tomatoes, halved
100g (3.5 oz) mature vegetarian cheddar cheese, grated
1 tsp dried or fresh parsley, finely chopped
3 eggs
100ml (3.5 fl oz) milk
1 tsp mustard
Any fresh herbs for decoration
METHOD:
Preheat oven to 200 degrees C / Gas Mark 6.
Roll out the pastry on a floured surface and use to line a greased 20cm (8 inch) diameter flan dish.
In a frying pan, melt the butter and fry the onion gently for a few minutes until soft. Remove to one side to cool.
Sprinkle the cheese evenly across the pastry, do the same with the onion, and finally the tomato halves.
Beat the egg and mustard into the milk, then pour enough of this into the pastry shell to come just a little shy of the rim (not brimful, as you will need to carry to the oven without spilling!). Sprinkle the herbs across the top, and season well with salt and pepper.
Place in the oven and cook for 25 minutes, or until the surface has risen slightly and until the pastry edge and the top of the quiche begin to turn golden brown in places.Allow to cool for a few minutes before slicing. Decorate with fresh basil or other herbs if liked.
Serve with salad and green beans and hot new potatoes. Also lovely served cold (cover and refridgerate once cooled). A balsamic vinegar reduction is gorgeous with this - I buy mine ready made from Tesco in a squeezy bottle and it's divine.
Wednesday, August 11, 2010
Winter Vegetable Cobbler
It's August, so not the traditional time of year to stuff yourself with carbs and root vegetables - but who cares when they are this TASTY! This is a reworking of two different recipes.
We had this for dinner tonight, and my fiancé, who I shall henceforth refer to by the pseudonym Arnie Vore [the carnivore] the committed meat meister, rated it a whopping 9/10.
"There might just be a future in this lark" he remarked.
*Speechless!*
But, it IS tasty.
We had this for dinner tonight, and my fiancé, who I shall henceforth refer to by the pseudonym Arnie Vore [the carnivore] the committed meat meister, rated it a whopping 9/10.
"There might just be a future in this lark" he remarked.
*Speechless!*
But, it IS tasty.
I would note that there is a fair amount of fiddle-faddle involved in the preparation of this dish, but it is worth the result which is not only heartwarming and delicious, but makes quite an entrance when you put it on the table, too. Could be useful as a casual dinner party dish, with all the preparation done in advance and just the topping part to do last minute.
Serves 4-6 people.
Ingredients:
1 tbsp olive oil
1 clove garlic, crushed
4 medium onions, quartered
2 sticks of celery, sliced
225g (8oz) swede, diced
2 carrots, cut into coins
Half of a small cauliflower, cut into florets
200g (7oz) button mushrooms, sliced
400g (14oz) can plum tomatoes
55g (2 oz) red lentils rinsed under tap
2 tbsp cornflour dissolved in 4 tbsp water
Stock cube dissolved in 300ml (10 fl oz) water
1 tsp Tabasco sauce
2 tsp finely chopped fresh oregano
Scone topping:
225g (8 oz) SR flour
pinch of salt
4 tbsp butter
115g (4 oz) mature cheddar cheese, grated
2 tsp finely chopped fresh oregano
1 egg, beaten into 150ml (5 fl oz) milk
METHOD:
Preheat oven to 180 degrees C (350 F / Gas Mark 4). In a huge frying pan, over a low heat, fry the onions and garlic in the oil until they start to soften. Add the swede, carrots, celery and cauliflower and cook for a few minutes, before stirring in the mushrooms, tomatoes and lentils and cooking for a few more minutes.
Mix the cornflour into the water, and stir into the frying pan, together with the Tabasco and oregano. Pour in the stock and stir well, then transfer the whole lot into an large ovenproof dish, cover with tin foil and place in the oven for 25 minutes.
Meanwhile, make the topping. Sieve the flour and salt into a large bowl. Rub the butter into the flour and stir in the oregano and about two thirds of the grated cheese. Beat the egg into the milk and then gradually add just enough of this to the dry ingredients to make a soft dough. On a floured surface, knead a few times then roll out to 1cm thick and using a pastry cutter cut out as many 'scones' as you can get from the pastry.
After the 25 minutes has elapsed, take the dish from the oven, remove the foil and place the scones, overlapping them slightly, around the edge of the dish. Brush the scones with the remaining egg and milk mixture and scatter them with the remaining cheese. Return to the oven for a further 15 minutes.
Serves 4-6 people.
Ingredients:
1 tbsp olive oil
1 clove garlic, crushed
4 medium onions, quartered
2 sticks of celery, sliced
225g (8oz) swede, diced
2 carrots, cut into coins
Half of a small cauliflower, cut into florets
200g (7oz) button mushrooms, sliced
400g (14oz) can plum tomatoes
55g (2 oz) red lentils rinsed under tap
2 tbsp cornflour dissolved in 4 tbsp water
Stock cube dissolved in 300ml (10 fl oz) water
1 tsp Tabasco sauce
2 tsp finely chopped fresh oregano
Scone topping:
225g (8 oz) SR flour
pinch of salt
4 tbsp butter
115g (4 oz) mature cheddar cheese, grated
2 tsp finely chopped fresh oregano
1 egg, beaten into 150ml (5 fl oz) milk
METHOD:
Preheat oven to 180 degrees C (350 F / Gas Mark 4). In a huge frying pan, over a low heat, fry the onions and garlic in the oil until they start to soften. Add the swede, carrots, celery and cauliflower and cook for a few minutes, before stirring in the mushrooms, tomatoes and lentils and cooking for a few more minutes.
Mix the cornflour into the water, and stir into the frying pan, together with the Tabasco and oregano. Pour in the stock and stir well, then transfer the whole lot into an large ovenproof dish, cover with tin foil and place in the oven for 25 minutes.
Meanwhile, make the topping. Sieve the flour and salt into a large bowl. Rub the butter into the flour and stir in the oregano and about two thirds of the grated cheese. Beat the egg into the milk and then gradually add just enough of this to the dry ingredients to make a soft dough. On a floured surface, knead a few times then roll out to 1cm thick and using a pastry cutter cut out as many 'scones' as you can get from the pastry.
After the 25 minutes has elapsed, take the dish from the oven, remove the foil and place the scones, overlapping them slightly, around the edge of the dish. Brush the scones with the remaining egg and milk mixture and scatter them with the remaining cheese. Return to the oven for a further 15 minutes. Enjoy! :)
Tuesday, August 10, 2010
Vegetarian Bolognese Sauce
Serves 4, or one plus enough sauce to use tomorrow to make a lasagne!Ingredients:
1 tablespoon olive oil plus 1 tablespoon butter
1 medium onion, finely chopped
1 pepper (yellow for preference) finely diced
1/2 courgette, finely diced
1/2 large carrot, peeled then grated
1/2 stick celery, finely diced
1 large fresh tomato, chopped
1 large clove garlic, crushed
250g (9 oz) (half a bag) frozen Quorn mince
1 x tsp dried basil
1 x tsp dried parsley
2 x tsp dried oregano
1 x pinch dried chili flakes
1 x 400g (14 oz) tin plum tomatoes
2 x heaped tablespoons tomato puree
1 x tablespoon tomato ketchup
1 x vegetable stock cube dissolved in 100ml (3.5 fl oz) boiling water
To serve:
75g (3 oz) per person dried spaghetti (I used wholewheat spaghetti)
Bowl grated vegetarian cheese
Garlic bread if liked
METHOD:
In a heavy bottomed frying pan, melt the butter in the olive oil and add the first seven ingredients (i.e. all the chopped veg.) and cook gently over a medium high heat until softened.
Make a large well in the centre of the veg and pour in the Quorn mince. Cook for a few minutes until well defrosted and then stir into the surrounding veg. Add the herbs and spices and stir well.
Next, add the tin of tomatoes, chopping them in, plus the puree, ketchup, and finally the stock cube in water. Season with salt and pepper to taste, then reduce the heat to very low and simmer gently for about 20 minutes.
Whilst the sauce is simmering, cook your spaghetti per the packet instructions.
Serve with grated vegetarian cheese and garlic bread, if liked.
Note: If you have fresh herbs, use those instead. They are much more potent and delicious.
1 tablespoon olive oil plus 1 tablespoon butter
1 medium onion, finely chopped
1 pepper (yellow for preference) finely diced
1/2 courgette, finely diced
1/2 large carrot, peeled then grated
1/2 stick celery, finely diced
1 large fresh tomato, chopped
1 large clove garlic, crushed
250g (9 oz) (half a bag) frozen Quorn mince
1 x tsp dried basil
1 x tsp dried parsley
2 x tsp dried oregano
1 x pinch dried chili flakes
1 x 400g (14 oz) tin plum tomatoes
2 x heaped tablespoons tomato puree
1 x tablespoon tomato ketchup
1 x vegetable stock cube dissolved in 100ml (3.5 fl oz) boiling water
To serve:
75g (3 oz) per person dried spaghetti (I used wholewheat spaghetti)
Bowl grated vegetarian cheese
Garlic bread if liked
METHOD:
In a heavy bottomed frying pan, melt the butter in the olive oil and add the first seven ingredients (i.e. all the chopped veg.) and cook gently over a medium high heat until softened.
Make a large well in the centre of the veg and pour in the Quorn mince. Cook for a few minutes until well defrosted and then stir into the surrounding veg. Add the herbs and spices and stir well.Next, add the tin of tomatoes, chopping them in, plus the puree, ketchup, and finally the stock cube in water. Season with salt and pepper to taste, then reduce the heat to very low and simmer gently for about 20 minutes.
Whilst the sauce is simmering, cook your spaghetti per the packet instructions.Serve with grated vegetarian cheese and garlic bread, if liked.
Note: If you have fresh herbs, use those instead. They are much more potent and delicious.
Monday, August 9, 2010
Inflicting my taste on the world at large
Hi.
I recently joined a community on Livejournal where vegetarians share their recipes with each other and shoot the breeze, and I have been thinking about sharing some of my culinary forays with my fellows there. I have also been meaning to commit to paper some of my efforts for my own reference, but since I can type much faster than I can write longhand, it seemed like a good idea to set up a blog for the purpose.
I am extremely busy, I work most days and I have an almost two year old, so my entries will probably be sporadic.
I have been a vegetarian for almost 20 years, I made the switch for mainly fluffy animal reasons, but also for health reasons, and if I am honest, I made a bet with my then boyfriend that I couldn't do it. (Obviously, I could...!)
I am a BIG fan of Quorn products, and use a lot of them in my cooking. I know some people are averse to using meat replacement products for their own ethical reasons, but here's why I like them:
- They make it easy for people transitioning to a vegetarian diet to grow accustomed to life without meat
- They make it possible to enjoy in a sentimental way foods that a vegetarian might have enjoyed when they were a meat eater, and subsequently lusted after, without falling off the vegetarian wagon.
- They make it simple to keep up the protein levels.
- I like the taste of them.
- I am quite lazy when cooking, as I am often trying to cook for my meat eating partner and child at the same time as preparing something vegetarian for myself, and the 'ready meal' versions are sometimes just the ticket.
Many of the dishes I post here will be of the basic week night dinner type. Some of them will most likely be the kind of thing that you could wing by yourself, if you had even the smallest knowledge of cookery. But you can be sure that if it makes it here, it has been tried and eaten (probably lots of times!) and it's a reliable recipe.
So, here we go, eh?
I recently joined a community on Livejournal where vegetarians share their recipes with each other and shoot the breeze, and I have been thinking about sharing some of my culinary forays with my fellows there. I have also been meaning to commit to paper some of my efforts for my own reference, but since I can type much faster than I can write longhand, it seemed like a good idea to set up a blog for the purpose.
I am extremely busy, I work most days and I have an almost two year old, so my entries will probably be sporadic.
I have been a vegetarian for almost 20 years, I made the switch for mainly fluffy animal reasons, but also for health reasons, and if I am honest, I made a bet with my then boyfriend that I couldn't do it. (Obviously, I could...!)
I am a BIG fan of Quorn products, and use a lot of them in my cooking. I know some people are averse to using meat replacement products for their own ethical reasons, but here's why I like them:
- They make it easy for people transitioning to a vegetarian diet to grow accustomed to life without meat
- They make it possible to enjoy in a sentimental way foods that a vegetarian might have enjoyed when they were a meat eater, and subsequently lusted after, without falling off the vegetarian wagon.
- They make it simple to keep up the protein levels.
- I like the taste of them.
- I am quite lazy when cooking, as I am often trying to cook for my meat eating partner and child at the same time as preparing something vegetarian for myself, and the 'ready meal' versions are sometimes just the ticket.
Many of the dishes I post here will be of the basic week night dinner type. Some of them will most likely be the kind of thing that you could wing by yourself, if you had even the smallest knowledge of cookery. But you can be sure that if it makes it here, it has been tried and eaten (probably lots of times!) and it's a reliable recipe.
So, here we go, eh?
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