07/06/2010 by D.

This is another fabulous recipe I’ve adapted from World Food Café 2.  If the chutney jar is empty and the cheese board awaits, this fantastic little number is quick to make and has all the great elements a chutney needs: spicy, tangy, sweet and moreish.

3 tbsp tamarind dissolved in 350ml hot water
2 mugs dates, stoned and finely chopped
2 garlic cloves, crushed
1 inch ginger, peeled and grated
1 tsp chilli powder or 1 fresh chilli, sliced
1 tsp cinnamon
1 tsp salt
2 tbsp sultanas
1/2 mug cashews, chopped

Gently bring all ingredients apart from the cashews to a boil.  Cover pan and simmer for 10 minutes until the dates have cooked down to a chutney consitency.

Fill two jam jars and their lids with boiling water to sterilise.  Tip out water after 10 mins and upturn jars and lids to drain onto a clean towel or cloth.

Add cashews to mixutre in pan and cook for 5 more minutes.  Spoon into the jars and seal with lids immediately.  Leave to cool.  Once you open a jar, store in fridge.

Posted in Chutney, Tamarind, Sultanas, Cashews, Dates, Ginger, Vegetarian, Chilli, Garlic, Recipe | Print | No Comments »

23/05/2010 by D.

This recipe is adapted from one of my favourite American cookbooks: generations eats by Amy Rosen.

1 pack fresh spinach (or chard)
1 jar artichoke hearts
1 cup grated mozzarella
2 minced garlic cloves
1 lemon, juiced
1/2 tsp salt
some grinds of black pepper

Preheat the oven to 180c.  Drain all but 1 tbsp of the oil from the artichokes (if you are using tinned artichokes in water, once you have drained them, add a tbsp olive oil or mayonnaise to this recipe).  Wash and dry the spinach (or chard) and remove the tough stalks.

Roughly chop the spinach and artichokes and mix with the rest of the ingredients and bake for around 40 mins until browned on top.  Serve while warm with melba toast, toasted bagels, pitta or baguette.  Soooo nice.

You can mix it up in advance, then bake later, so great for parties.

It can also be made with defrosted frozen spinach, just squeeze out the excess water before chopping.

Posted in Spinach, Artichoke, Dip, Mozzarella, Garlic, Chard, Vegetarian, Lemon, Recipe | Print | No Comments »

15/03/2010 by D.

This filling salad is one of my favourites and comes from the Reader’s Digest ‘Complete Vegetarian Cookbook’.

500g waxy potatoes
4oz broad beans
3 spring onions, chopped
2 hard-boiled eggs, cut into 8ths
1 tin artichoke hearts, drained and chopped

Dressing
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp marjoram
1 tbsp plain yoghurt
pinch of sugar
salt & pepper to taste

Boil the potatoes until just tender, meanwhile make the dressing by whisking the lemon juice and oil, then working in the other ingredients. 

Drain the spuds, then roughly chop.  You can add the beans to the potatoes toward the end of their cooking time, or cook them separately in the boiling potato water for 5 minutes.  Drain and refresh in cold water. 

Mix all the ingredients together and toss well with the dressing.  Season to taste.

This salad is lovely and creamy, with the different flavours coming through distinctly, yet working well together.  It is very good with grilled meats.

Posted in Artichoke, Broad Beans, Marjoram, Spring Onions, Yoghurt, Salad, Potato, Lemon, Garlic, Eggs, Recipe | Print | No Comments »

09/03/2010 by D.

2 courgettes
1 clove garlic
1 tbsp lemon juice
1 tbsp butter
1 tbsp olive oil
3 mugs chunky pasta
1 tbsp parsley (optional)
grated cheddar and ground black pepper to serve

Boil the pasta as per instructions.  While it is cooking, wash the courgettes and finely slice (I use the slicer side of my grater).  Crush the garlic.  Heat the butter and oil in  a pan, add the courgettes, garlic and lemon juice.

Fry for around ten mintues, stirring occasionally.  The courgettes should become transparent, but retain some bite.  Drain the pasta and stir into the courgette mixture.  Season to taste with a little salt, fresh ground black pepper, and a scattering of chopped parsley.  Sprinkle over grated cheddar and serve.

 We have this with fish dishes, as the lemon, garlic and sweet courgette compliment the light fish perfectly.

Posted in Cheese, Courgette, Olive Oil, Supper, Butter, Parsley, Pasta, Lemon, Garlic, Recipe | Print | No Comments »