HAPPY VEGETARIAN WEEK!

It’s my birthday today, I’m 35 years young and going strong.  It’s also the start of National Vegetarian Week  in Britain and in the Beach House Kitchen, we are doing some serious veg based celebrating.  Jane and I have thought about dressing up as life sized vegetables (Jane – a cauliflower, Me – a carrot) and wandering the streets of the village, chanting pro-veg slogans, but instead we had a cup of nettle tea and went for a stroll instead……..Anyway, great to see the ‘eat more veg’  message getting out there and a wonderful week to try those veggie dishes you’ve been putting off for an age.

I don’t have much time to post this week, but we have recipes coming out of our ears and are experimenting with many new ingredients and flavour combos.  Exciting times indeed.

The Observer Food Monthly was almost meat free this month.  The Observer being probably the best Sunday newspaper in Britain (if you’re into that kind of thing).  There are loads of great recipes and stories in this edition and even a devout French Chef creating menu’s where meat takes a back seat to veg.  Vegetables are the stars!  We always knew they’d get the limelight one day!  There’s even a section about pairing wines with vegetables, essential info there.

Its magic for us to see all this happening from half way up the hill, here in sunny Wales.  More veg is such a positive message and is really important to the way we eat, our general health and the well being of our wonderful planet.

VIVA VEGGIES!

Happy munching,

Lee and Janexxxxx

Maqluba – Roast Pepper and Aubergine Savoury Cake

Maqluba – Red Pepper and Aubergine Savoury Cake

An easier, veggie method of Maqluba (an ‘upside down’ one pot savoury cake), which if made properly takes around a fortnight to prepare.  I, like many of you, have not got a lot of time in the kitchen.  I work in a kitchen so days off are spent trying to stop myself thinking about food, new recipes etc.  This is a difficult task and if Im in the house, the kitchen calls!  This also leads to me eating far too much.

This savoury cake is real festival food, real party time on a plate.  The flavours are an awesome mix and as a centre piece on a table would grace any vegetarian banquet.  It just looks so very cool, all those layers and roasted sweet veggies.

I like to streamline things, I love the idea of food heritage and recipes being handed down through generations.  The providence of dishes are essential to maintain their relevance to a culture, food expresses who and where we are in the world.  We are proud of it and rightly so, all cultures have explored their local produce and experimented to the point of culinary excellence and deliciousness.  Even in Britain, we are pretty handy with potatoes and meat (ps thank you France for the culinary invasion and dragging us away from fish and chips.  Roux brothers, that’s you, the pioneers and saviours of our food ‘culture’).

YOTAM (Again)

I have to say that one person who most excites me in the modern food game is Mr Yotam Ottenleghi.  He is a modern day Roux brother of sorts, responsible for a wave of interest in changing our perceptions towards the foods of the Southern Med.  I have always loved food from this area and surround, but Yotam has taken my understanding of it to another level.  It’s fruity and spicy, nutty and floral, very sweet and very sour, all avenues of flavour are explored and utilised in the cuisine, its also screams with colour.  It’s such a fertile area, great produce abounds at the markets.  Historically, the cultures are old, real old.  You feel that in the food tradition, where feasts are prepared and savoured in a similar way, I’d imagine, to those of the distant past.  The romance of food is alive in the rituals of preparation and the coming together of family and friends in the kitchen and around the dining table.

This take on Maqluba is one such dish.  Having said that, it is historically a dish that is quick and easy for mothers to get together, we certainly have less time on our hands in Westernised countries than others. What a shame!  I can think of nothing more rewarding than preparing a dish with love and attention throughout the day for my loved ones.

The daily shop in Lebanon

Sometimes I wish we could cut the internet to the Beach House.  This would certainly free up some time, but then the Beach House Kitchen would disappear and I enjoy this blogging game far too much for that, meeting all of you wonderful folk from around the world is a real pleasure.  You inspire me!  It’s a modern conundrum indeed!

So I’ve taken the best bits about this traditional dish and had a play with them, it still makes something quite spectacular and I don’t think you lose much flavour by cooking the rice seperately.  I have incorporated all the ingredients at the end and given them a quick steam with rose water which brings things together nicely in a floral fashion.

Depending on your taste and dietary persuasion, you may like to substitute the brown rice for good basmati rice.  This does absorb greater flavour and is a little more tender.

I resisted adding cheese to this dish, but a creamy goats cheese could be used instead of the yoghurt.  Next time, this will be done.

The frying pan you use should not be too deep, the more shallow the pan, the easier it will be to turn out the final cake.  It looks a million dollars this dish when you get it right.

Yotam down at the market

If you like the sound of this, you may also enjoy these recipes:

Imam Bayeldi (Turkish Stuffed Aubergines)  

Welsh, Leek and Feta Pie

Murcian Sweet Potato and Manchengo Burgers 

The Bits

2 large tomato (1cm slices), 2 large aubergine (width ways – 1cm slices), 1 red pepper (cut into thin slices), 1/2 cauliflower (cut into small florets), 1 leek, 1 teas cinnamon, 1 teas ground cardamom, 1 teas turmeric, 1 teas all spice, 1 teas bharat (spice mix), 1/4 teas black pepper, 2 leeks, 1 teas lemon zest, 1 cup creamy yoghurt, 1 teas rose water, 1/3 cup crushed toasted almonds/ almond flakes

Rice – 1 1/2 cups brown rice (wholegrain), 2 3/4 cups good veg stock, 5 peppercorns, 2 bay leaves, 1 handful dried cherries, 1/2 teas turmeric, 2 red onions (finely sliced), 3 cloves garlic (crushed), 1 knob unsalted butter, 3 tbs cooking oil (for frying)

Topping – crushed toasted almonds/ flaked almonds, with Yoghurt and Cucumber (mix together with a little lemon juice and salt and pepper) and more sour cherries

Do It

Soak rice in salted water for a few hours before cooking,

In a saucepan, begin by frying off onions gently until golden in equal amounts of butter and oil (1o-15 minutes), add your garlic, bay leaves, peppercorns and turmeric, stir through and heat for a minute, then add your rice and coat well, leave to warm through for 2 minutes and then add 2 1/2 cups of stock (save a little).  Bring to a boil and cover tightly, lower heat to minimum and cook for 30-35 minutes.  Brown rice takes a little longer than white.

In a large frying pan, fry off your vegetables in sets.  Have a warm plate with cover ready.  Start with peppers, aubergine and then tomato.  They will all take differing times, tomatoes only take a minute each side.  You’re looking for some charred edges, but not completely cooked, a higher heat will achieve this.  So its burnt, but not that burnt, what a great rule!

Pour boiling water (from the kettle) over the cauliflower florets and leave for 10 minutes.

Lastly fry the leeks until soft and golden, then add cauliflower and all spices and heat for a minute, then take off the heat and stir in the yoghurt. and lemon zest.  Cover and set aside (you’ll need another warm plate here).

Now we’re ready to layer.  Wipe out your frying pan, begin by scattering in a generous amount of almonds, then place the tomatoes over the base.  Leave spaces between them, this is going to be the top of the cake, so make it nice!  Then add your aubergine and then pepper, then spoon on your leek mix on top of that, spread evenly.  Now fluff your rice and spread evenly over the top, press down gently to get it all nicely packed in.  Now get the pan warm again, and pour over 1/4 cup of stock and the rose water, cover with a suitably sized plate tightly and warm gently on the hob for 10 minutes to get all the flavours mingling.

Leave to rest for 5 minutes and then place your hand on the plate and invert the pan in one smooth motion (easier said than done).  A swift action is needed here so think it through!  Place on down on a work surface and tap the bottom of the pan with the base of a wooden spoon, rolling pin…….something hefty.  I leave it for a few minutes to sort itself out and settle.

When ready to serve, take off pan and you will have a lovely looking layer rice cake awaiting.

Maqluba -with dried cherries and almonds

Serve

Warm with scattered dried sour cherries and more almonds.

We Love It!

We sure do!  This is a feast, a one pot wonder, sure beats a hot pot!  The flavours here are quite incredible and this is something very special.  A special occasion treat and the rose water adds something quite special to the Maqluba.

Foodie Fact

Rose water is used widely the cuisine of the southern Mediterranean and Iran and all the way to India, it is a magical ingredient and must be used sparingly, especially in a savoury dish.  A  little goes a long way.

Rose water is very simple to make, distill rose petal and there you have it!  It is used in cosmetics also, but I prefer putting it in desserts!  What a waste of good rose water!

In India they use rose water to clear irritations of the eye, so its versatile too!

If you’re in the UK, Yotam has a brilliant programme on 4od where he travels to variosu countries and creates some real food magic.  Check it out Yotam’s Mediterranean Feast here.

Roast Asparagus, Lemon and Pesto Pizza

Roast Asparagus, Lemon and Pesto Pizza

I love May, full of birthdays (my sister and I’s) and the green spears of asparagus decide to make a brief appearance.  Surely one of the finest vegetables with a flavour like no other.

I’ve always found asparagus season intriguing, it’s so short and makes the availability of British asparagus so appealing.  You are forced to save up all of your asparagus recipes for this one little window of the year and then POW!  Asparagus begins to appear on everything.  So to celebrate this asparagus-fest, we popped ours on a pizza, there is something special about the flavours of asparagus that lends it to Italian cuisine.

It’s not often that we get a pizza on the roll, the original idea for asparagus on pizza came from a lovely blog friend Margaret over at  Pachamama’s Beautiful Food.  If you haven’t been over to this wonderful oasis of food and nature, we highly recommend a visit.  Margaret is sure to brighten up your day!

The ingredients here are pan roasted off in a little balsamic before topping the dough, adding a nice sweet/ sharp tang.  This pizza also comes with an oil that packs even more flavour onto this already heavy-laden crust.  We’d serve it in a bowl separately and let people help themselves.

Pesto we had left over and thought it sounded like a right good idea, this does make it a very rich affair, but adds a tonne of flavour.  The pesto we used was your standard green pesto, plenty of parmesan and basil.  A regular tomato sauce would also be wonderful here.  Lemon zest is also a brilliant addition and really shines through here, not something you see often on a pizza.

GREEN SPEARS

Asparagus is one of the oldest recorded vegetables and is said to originate from the Mediterranean, it was much revered by the Greeks and Romans (and still is!)  Asparagus is related to the onion and garlic, also the daffodil and tulip.  Asparagus is one of those strange vegetables that actually take up more calories to digest, than they offer the body, making it a negative-calorie vegetable (celery is another).  A celery and asparagus could just be the ultimate ‘diet’ salad.

Asparagus must be served as fresh as possible, if not the sugars present turn to starch and it loses flavour.  Asparagus is best harvested early in the morning and kept in the fridge in a plastic bag, this will keep them tender and conserve the vitamins present.

SOCIAL PIZZA

All roads lead us to pizza at the moment.  We actually went out to a social gathering recently with the lovely people from work, Italian style.  The pizza was nice, a Welsh Rarebit with three different cheese and a salad with brown lentils, raspberry and local blue cheese. Nice stuff, it has restored our faith in all things restaurant in our area.

Normally I’m a brown flour chap, but a  little white does make things alot lighter and a heavy pizza dough is just no fun.  It doesn’t matter what you do,where you buy it from, how Italian the flour is; if you don’t make your own pizza dough, it just ain’t the same!  Give it a whirl…..

Roast Asparagus, Lemon and Pesto Pizza

The Bits

Pizza Dough – equal quantities white and brown flour, live yeast, pinch salt, 1 teas malt extract (dissolved in warm water), 2 tbs olive oil, extra flour for dusting and oil fro brushing

Toppings- 8 stalks asparagus (tops cut in half length ways), 10 cherry tomatoes, 1/3 courgette (sliced at a 45o angle), 1 ball mozzarella (sliced into 1 cm slices), 1/2 lemon zest, handful of pitted olives (chopped), 1/4 cup Greek yoghurt, pinch chilli flakes, 2 tbs green pesto, fresh basil leaves, 1 tbs balsamic vinegar (for roasting veg)

Oil – 2 garlic cloves (crushed), 1/2 lemon zest, juice 1 lemon, 1/2 cup olive oil, 1 tbs white wine vinegar

Do It

Make your pizza dough. Combine ingredients in a large bowl, stir with one hand and add warm water with the other, gradually, little at a time. When it starts coming together stop and form a neat ball.

Jane on dough duty

Lay on a floured surface and begin to knead dough for at least 10 minutes, give it some elbow grease here. The dough will become nice and elastic, rub with olive oil, place in a large bowl and cover with a cloth/ cling film. Leave in a warm place to rise for 1 hour, it should double in size.

Get your toppings ready, in a small frying pan, add a little olive oil and begin to roast your asparagus with a drizzle of balsamic vinegar, when they are beginning to colour they are ready. Repeat process with tomato and courgette.

Roll out your dough on an oiled surface and either use your hands or a rolling pin to massage the dough into a pizza shape (you decide what that is, rustic-ness always welcome).  It will be resistant and needs a little coaxing, but will eventually rest into a shape.  For a golden crust brush with a little oil.

Pre heat oven to 200oC.

The roast toppings

Spread pesto on pizza, leaving a one inch gap around the edges then scatter your toppings with glee on your dough.  Be reckless and generous.  Finish with big blobs of yoghurt.

Pop in oven and check after 10 minutes, may need another 5 depending on the potency of your hot box.  The base of the pizza should be cooked in the centre (give it a little tap, it should sound gently hollow)

For the oil, simply add all to a bowl and whisk together.  This will keep well in the fridge overnight and may be all the better for it!

Serve

Hot out of the oven with a nice light green salad with a sweet-ish dressing.

We Love It!

Too easy to love this one, far too easy.  From zesty top to crispy bottom, its a all round champion!

Foodie Fact

Asparagus is a good source of dietary fibre and can help with IBS, they are also rich in the vitamin B’s and folates.  It also contains many minerals, especially copper and iron.

Two slices, lucky me!

WWOOFFing at ENCA Organic Farm, Acop, Philippines, 16th March 2011

Reblogged from Riding effortlessly on a large green turtle:

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I wake to the clear morning light of the dawn broken. The fresh breeze stirs many branches overhead. Giant black prehistoric looking ants patrol around my  clock. In the roof space above, around 6 young kittens begin to meow in unison, like hungry baby birds, they fancy some breakfast. Looking through the windows, without glass, I can see cypress, acacia, ipil-ipil, pine, papaya, calamansi and banana trees through the hazy vision of newly opened eyes.

Read more… 1,000 more words

A post all about WWOOFing (organic farming) in the Philippines, I spent some time there in 2011 and recommend this little slice of paradise to anyone.

Butternut Squash and Peanut Butter Gratin (Vegan)

Butternut Squash and Peanut Butter Gratin

A vegan gratin to die for. Quite a dramatic statement, but not far off the mark I can assure you. Peanuts offer some much more than just a satay sauce.  With vegan food like this, you’d never miss cheese or cream in your cooking, its just so rich and YUM.

Peanut butter, in moderation, is a wonder ingredient and adds so much flavour and richness to all that it graces. A hearty bake is perfect peanut territory and a pinch of smoked paprika, chilli and garlic and you’re well on your way to a very special oven dish of happiness.

It’s been a gorgeous day in Wales, a little chilly, but the sun has shone brightly.  We’ve been walking all day on the Llyn Peninsula, a spectacular area just south of the Beach House.  After a long day rambling around the hills, cliffs and stone age forts, we were ready for some hearty bites.  We also needed some energy (those hills are steep you know!) so reaching for the jar of peanut butter sprang to mind.

Peanuts are used all over the world in cooking and my favourite use of them has to be a Thai Papaya Salad (with roasted peanuts sprinkled on), however, many others also spring to mind.

I saw Hugh Fearnley doing something like this a while ago and felt it worth a try, I have veganised the dish though. Hugh used sweet potatoes and double cream.  I’m not a huge fan of adding lashings of cream to dishes, its a little heavy going and I find it best reserved for strawberries.

I love adding paprika to dishes and we came back from Spain heavy laden with many different varieties. Smoked paprika is so powerful and works well with the chilli and peanut here, it also turns the sauce a funky pink colour.

THE MIGHTY PEA(NUT)

It took me a while to figure this out, but a peanut is not actually a nut, it’s a pea or legume or even herb to some. Makes perfect sense really.  Although strangely, and nature can be strange, peanuts have most of the properties a nut has.

Peanut butter is one of those things that just cannot be replicated, when a spoonful is added to dishes it tends to transform and can dominate proceedings. It is packed full of energy and perfect when we are out on the hills having a wee ramble. Have you ever tried making your own Peanut Butter? Its very easy and normally much more cost efficient. Grab some organic nuts and a blender and you’re off.

On a ramble yesterday, up the Rivals – Llyn Peninsula, Wales

Some peanut butter you can buy have sugar and other things added, we would steer away from these, the dish will be better with 100% peanut goodness and no added bits.

We didn’t have crunchy peanut butter, so you will see a few sunflower seeds making an appearance on our version.  Just to crunch things up a little.

You can substitute lime for lemon here, that sounds like a tasty change.

The Bits

THE BITS

1 medium butternut squash, 1 courgette, 1 parsnip, 1 red onion (all sliced in 1/2 cm slices), 3 tbs crunchy peanut butter, 1 lemon (juice and zest), 3 cups almond milk (or milk of your choice), 1 teas smoked paprika, 4 cloves garlic (crushed), 1 chilli (finely sliced) or 1 teas chilli flakes), sea salt (to taste), 2 teas cooking oil (sunflower ideal)

Getting layered up

DO IT

Chop up your veggies and gather a heavy oven dish (approx 8inch by 10inch).

Pre-heat your oven to 180oC

In a blender or using a whisk, combing the peanut butter, paprika, milk, garlic and lemon into a thick, double cream-like consistency.  The thicker, the richer, you decide!?

Oil your over dish using your mitts/ hands and begin the layering.  It goes like this:

Butternut-parsnip-courgette-add half your mix-courgette-onion-butternut-pour over the rest of your sauce.  Add a few more spoonfuls of peanut butter on top and smooth them over the squash.

Try and keep the layers neat and well-packed.  It looks and slices better.

Cover the dish and pop in the oven for 20 minutes, then take foil off and cook for a further 30 minutes or until its looking nice and crispy golden.

Butternut Squash and Peanut Butter Gratin (Vegan)

SERVE

Sprinkle a little more paprika over the gratin and allow to rest and cool for 5 minutes.  Then serve up with some steamed vegetables or a full flavoured salad.

WE LOVE IT!

Creamy and rich with the lovely sweetness of peanuts and the veggies.  This is full of mouthfuls to savour and bags of YUM!  We suggest a full day walking over stone age forts prior to dinner.

FOODIE FACT

Peanuts are said to originate in Central America, but are now grown and enjoyed all over the world, thanks mainly to the Spanish conquistadors (I wonder what the world’s diet would have been like without those Spanish mercenary types setting sail in search of El Dorado and all?)

Peanuts are famously rich in energy and high in protein and vitamin B.  They are also an excellent source of antioxidants (which are increased in the nut when boiled).  So a handful of peanuts a day, keeps oxidisation away!  Good to know.

Welsh Leek, Feta and Herb Pie

PIE!

A fine pie with influence from Jerusalem (via the Caernarfon Library) and our local hero’s; the mighty leek (a symbol of Wales-ness and great taste), our neighbour’s eggs and the humble spud.  My friend Mandy also makes a pie not to dissimilar to this one, so its a tasty mix of all these things and more!  Surely with all that input, this pie can only be amazing!

We have been getting a few leeks out of the garden, but these are proper Welsh farm leeks (the home of the mighty leek, spiritual at least).  Great leeks are a good place to start most dishes, but especially pies.  I like to put leeks centre stage, they deserve it and should not be wasted in a stock pot.

LEGENDARY LEEKS

Legend would have it that St David (the patron saint of Wales) had the Welsh army wear leeks on their helmets to differentiate themselves from some pesky Saxon invaders.  The impact of this fashion accessory stuck and it is still worn on March 1st, St Davids day.

“MR OTTOLENGHI I PRESUME”

Yotam Ottolenghi’s cooking style also makes an appearance here.  He is a real food superstar, most things he touches come to life with flavour and texture. I popped down to Caernarfon Library and picked up a few books, one of them being Yotam’s ‘Jerusalem‘, a fascinating place and a fascinating book. Brilliantly written and photographed, the dishes seem intrinsic to the melting pot of Jerusalem, with its many cultures in one little place. I particularly liked the ‘Herb Pie‘ recipe and immediately went about corrupting it to suit my cupboards and fridge. This little pie popped up and we’re glad it did. It is full of YUM, gorgeous richness of cheese, herbs, sweet leeks and onion

Lovely local spuds, getting golden

I was half asleep at the shop yesterday and bought puff pastry instead of filo, I think filo would have been better, but the puff sufficed!  I would like to think one day I will make my own puff pastry and my own filo pastry, I would also like to think one day I’ll play guitar like Neil Young and write poetry like T.S. Elliot.  Stranger things have happened!!!!!

Mandy puts Goats Cheese in her ‘Leek and Walnut Pie’, but I prefer the tang of the feta here that stands up nicely to the other flavours and has the perfect crumbly texture for this filling.

Really get your leeks, onions, potatoes etc nice and golden and sweet, this will make a great contrast with the lemon, olive and feta.  Expect a multi-cultural party in your mouth here!

CRAZY CHEESE

You can really go crazy with the cheese here and Yotam put three cheeses into his pie (he seems to put three cheeses into alot of things).  Obviously we are working on a different level to Yotam and felt that one was more than enough, with a couple of blobs of good creamy Greek yoghurt to add a creamier feel.

LITTLE TIP – LEEK CLEANING

I find the easiest way is to cut off the very tops of the green leaves and check for any dodgy looking wilted leaves.  Then chop the leek, discarding the root end and loosing the hard outer leaves, you’ll be able to feel what I mean when you do it.  Then place in standing cold water and give them a good wash.  Sieve out and double check that no grit or dirt remains.

Cleaning and chopping a leek this way allows you to get the most out of the green bit, which is packed with flavour and all to often shown the bin.

MORE BEACH HOUSE FLAVOUR HERE:

Radio Tarifa Tagine

Murcian Sweet Potato and Manchengo Burger

Kumato, Piquillo, Butter Bean and Coriander Salad

This is the tastiest pie I’ve ever made, try it!

Welsh Leek, Feta and Herb Pie

Makes one large pie, a dish approx. 8″ by 10″ or there abouts.  Enough for four.

The Bits

8 new potatoes (cut into small cubes), 2 large leeks, 1 red onion, 5 mushrooms (most varieties will be fine), 2 sticks celery, 2 handfuls spinach leaves, 10 pitted green olives, 3 large cloves garlic. All finely chopped.

Pie filling, looking good already

75g fresh dill (1 1/2 teas dried dill), 75g fresh mint (1 1/2 teas dried mint), 2 free range eggs, 150g good Greek feta, 2 tbs thick creamy yoghurt, 1 lemon zest, 1 teas honey, sea salt and plenty of cracked black pepper

1 pack of puff pastry (one roll or however you buy it).   1 tbs oil (for brushing)

Welsh Leeks, softening

Do It

Get some colour on your potatoes, in a large frying pan, add 1 tbs of your cooking oil (your choice here!) and fry off your potatoes for 10 minutes, getting some nice golden brown tints. Set aside.

The filling getting together

In the same pan, add 2 teas more oil and get your onions softened, 3 minutes cooking, then add your leeks, celery, mushrooms, garlic, cook for a further 3 minutes until all is getting soft.

Then add your olives, spinach and cooked potatoes and then all your filling bits.  Stir in and warm through for 10 minutes on a low heat.  Cover and cool, now sort the pastry.

Pre-heat fan oven to 180oC

Roll out your pastry sheet to fit your pie dish, we just used a pastry lid, but you may like to add a base.  We are not huge fans of loads of pastry in a pie, the more filling the better!

Place your warm filling in the dish and spread evenly, then throw on your pie lid (delicately!) and brush the pie dish edges with oil.  Now press down around the edges with gentle force, sealing the pie.  I used my thumb, you may like to use a fork.  Trim off any excess pastry and make three slices in the centre of the pastry to release cooking steam.  Now give the pie a loving brush with some olive oil and pop in the oven for 20-25 minutes.

The pastry should be nicely golden and the pie filling steaming hot.

Welsh Leek, Feta and Herb Pie

Serve

With a steamed green vegetables or a nice green leaf salad with a light, sweet dressing.  The pie has a lovely lemon-ness that will go nicely with a honey/ sweet dressing.  Its a heavy pie, flavour and texture, so keep the accompaniments light.

We Love It!

We  really do you know.  Love It!  Especially this pie, which had us both ‘Mmmmming’ in unison at its sheer deliciousness and flavour combinations.   Not your average pie and all the better for it.

Foodie Fact

Leeks are alliums, basically tall thin onions with a green head of leaves, they are used all over the world and don’t just feature in Welsh pies!  Leeks contain many vital vitamins and allicin that actually reduces cholesterol, they also contain high levels of vitamin A.

 

Honey Corn and Coconut Korma (Dairy-free)

Honey Corn and Coconut Korma (Vegan)

Creamy, rich and super tasty Korma without all that ghee and cream business.

One of Jane’s creations here that will eclipse any former notion you have of what a korma should taste like, in a very good way. The influence for this came from the brilliant ‘Shoshoni Cookbook’ that we are loving at the minute. Our cookbook library has recently been vastly extended, we now own four, this being our favourite at the moment. We have made several Beach House touches to the dish and we are certain that the wonderful folk at the Shoshoni Yoga Retreat will not mind.

Meal time at Shoshoni Yoga Retreat, near Boulder, Colorado, U.S.

Usually, food served in Yoga retreats is rather amazing and very healthy, normally adhereing to the ayurvedic methods of food preparation.  Most food made are what is called sattvic in nature, meaning that they do not stimulate the body or mind and posses only good energy, are clean and pure and enhance the power of the body and mind.  The cooks in Yoga centres and the like have alot of responsibility, normally dealing with many special dietary requirements, this normally makes them very well versed in all things nutrition and always cooking to a tight budget, getting the maximum flavour and texture from the produce available.  I have only had amazing food in yoga retreats, always with the added bonus of it being nourishing to the body and mind.  Jane cooked this dish to recreate that positive atmosphere in the Beach House and it worked a treat.

This is a sweet curry and dairy free to boot, the creaminess associated with a Korma comes from the coconut and the almond milk. We did not have any almonds in the cupboards, but we both thought that adding some almond cream (soaked and blended almonds) would have made the dish even more decadent and rich. It doesn’t need it at all, just something to take it over the edge!

This is an unusual curry and tastes like no other, a great dish for adding a new spectrum of flavours to the table and I imagine would be especially good when eaten with other curries in a feast-style environment. This korma would add an awesome sweet coconut kick to the table.

I ate quite a few sweet curries in India, but they are normally not my favourites, Jane toned the honey side of things down here but you may like it sweeter. Jane has a pronounced sweet tooth and found it sweet enough, so make of that what you will.

Due to having such a corker of a night we forgot to take pictures of the food so these are actually of the leftovers. We ate the dish with roast garlic flatbreads and cumin raita, but here I’ve served the Korma on a bed of spinach, a lot lighter and healthier for a Monday evening bite.

YOU MIGHT LIKE THESE OTHER BEACH HOUSE CURRIES:

Punjabi Rajma Chawal – Red Kidney Bean Curry

Rambo Tomato and Roast Fennel Curry

Rainbow Kale and Tofu Sabzi

Makes a large pan of curry, enough for 6-8 folk:

Honey Corn and Coconut Korma

The Bits

1 onion (cut in large slices), 4 sweet potatos (cut into wedges), 2 potatoes (boiled and cut into chunks), 1 green pepper (cut in half and seeded), 1/2 chopped tomaotes, 2 teas grated ginger, 2 teas ground cumin, 1/2 teas ground cardamom, 2 teas ground coriander, 1 teas turmeric, 1 medium carrot (thinly sliced), 3 cups fresh or frozen sweet corn kernels, 2/3 cup grated coconut (desiccated will do here), 1/2 cup almond milk, 1 tbs honey, 1 1/2 teas sea salt

Do It

Begin to fry off your vegetables, making them nice and sweet.  Start with the sweet potato in a frying pan on medium heat, a little oil, then fry and stir for 3 minutes, then add your onions and peppers.  Use your largest pan, so that the vegetables are not tightly packed in.  Once all have a nice colour and are softened, set aside, should take around 10-15 minutes.

Make your masala, place onions, tomatoes and peppers in a blender with your spices and blitz until smooth.

In a large saucepan, warm your masala for 3 minutes, then add both potatoes, carrot, corn, coconut, almond milk and honey.  Salt to taste and simmer for 20 minutes.   Add more water if needed.

Serve

With your favourite curry condiments, a nice savoury raita would go down a treat here.  We had ours with garlic flat breads (recipe to follow soon hopefully!)

We Love It!

A really surprising dish that is easy to get together and has a delicious, satisfying flavour; all that roasted vegetables and a potent masala makes for flavour fireworks!

Sweetcorn

Foodie Fact

Sweet corn is a gluten free cereal and for its sweetness, relatively low in carbs.  Corn is a great source of dietary fibre, but should be avoided by diabetics as it has a high glycemic index.

Parsnip Mulligatawny

Secret ‘Mulllleee’ sweetness here – raisins

There’s a mini tornado blowing around the Beach House today, that can only mean one thing, the soup pan is making an appearance.  It’s the kind of day when you want to ignore the inclement weather and get cosy by the fire with lashings of soup and preferably a cat and loved one (not in that order of course).   So we’re staying in and making a spicy soup.

‘Mulllll-eeeee-gahhh-townnnn-yyyy ‘ is such a great word, it’s a meal in itself.  For many years I’ve preferred the word to the soup, it always seemed like a half-hearted attempt at spicing a bland soup up, but always had the potential to be a real star.

We wanted to give the tired old Mulligatawny a touch of Beach House lovin’, add a little tickle and zing to predictable proceedings.  The spices here make it rock and warm with a zestiness and aromatic tinge that tingles the palate (coming mainly from our pal the coriander seeds), there is also the lovely sweetness of the raisins and parsnips paired with the warm flavours of the garam masala.  The mushrooms here were a late addition and do tend to make soups a little on the grey side.  I don’t think they added a great deal here and could easily be omitted.

However, the highlight by far of this little number is our own leeks making an appearance.  The Beach House Garden is hardly prolific, but it has given us some gems to savour and these little leeks were wonderful.

Beach House Leeks

WHAT DOES IT MEAN?

The name ‘Mulligatwany’ actually comes from two Tamil words (a state in the south east corner of India) meaning ‘pepper’ and ‘water’.

If you don’t like coriander husks, try and pick them out before blending (this goes for the bay leaves also).  They can be a little tough and catch in the throat, which doesn’t really bother us.

Once more for luck and laughs, ‘Mulllll-eeeee-gahhh-townnnn-yyyy’.  

MORE BEACH HOUSE SOUPS

If you like this, here are another couple of Beach House soups (we eat alot of soup up here in the windy hills of Wales):

Beetroot Leaf Soup

Raw Green Thai Soup

Roots Soup

Makes one big pan full, enough for  four with possible leftovers.  Hoorah!

The Bits

5 medium parsnips, 1 leek, 1 onion, 1 small sweet potato, 3 small potatoes, 4 cloves garlic, 4 large mushrooms, 1 apple, 3 bay leaves, 1/2 cup raisins, 1 ltr good veg stock

Spices – 1 tbs garam masala, 2 teas turmeric, 2 teas ground cumin, 5 cardamom pods, 1 teas coriander seeds

Parsnip Mulligatawny on the hob

Do It

In a large saucepan begin to soften your onions for 3 minutes, then add your leek and garlic, fry gently for 3 more minutes then add the rest of the vegetables and spices, stir in and heat for a couple of minute to get the spices warmed, then add your stock to a lovely low hissing noise.  Bring to a gradual boil then cover and simmer for 40 minutes, until the veg is nicely tender.

Blend soup (taking out bay leaves and as many of the cardamom pods as you can fish out) and serve warm.

This soup keeps well in the fridge for days and should be nice thick texture, it may need a little thining out with water.

Parsnip Mulligatawny

Serve

Warm but not too warm (too much heat hides the flavour a little) and plenty of rough brown bread (recipe here).  A drizzle of yoghurt/ sour cream is always a pleasant addition, a vegan cashew cream would also be quite amazing.

We Love It!

Proper rustic, hearty soup with a warm spice underbelly and punnet loads of aromatic flavours.  Most definitely a meal in a bowl.

Aforementioned cat doing what they do when Tornados blow outside.  We have so much to learn from these fur balls.

Foodie Fact

The great thing about parsnips, living in Wales, is that they actually need a good frost to grow well!  No shortage of that up here.  Parsnips are high in sugar, similar levels to that of banana and they are a great source of dietary fibre.

 

Shiitake Mushroom, Sesame and Kelp Noodles

Shiitake Mushroom, Sesame and Kelp Noodles

Konichiwa and greetings!  Here we have a lovely Japanese dish to tickle your taste buds; the ingredients are subtle and revitalising, perfect for a light spring lunch, also great chilled as a noodle salad.

We have paid a visit to our brilliant little Oriental supermarket in Bangor recently and stocked up on the staples for tasty Japanese and Chinese fare.  Noodles are  of course a mainstay here, but the dried kelp is something not so easy to find, but well worth getting hold of.

Dried kelp adds a strong vegetal flavour to soups and stocks and, along with the mirin, really makes this salad tick and fizz with flavour. The jerusalem artichokes add nice crunch and sweetness and are plentiful in our area of Wales at the moment.  Think of them as a water chestnut substitute of Welsh origin.

The rest of the flavours found here are classically Japanese and the sauce is vaguely Teriyaki.  I had a friend as a child, Kenji, and my first most amazing cooking experience (I’ve only remembered this because of this dish, how cool is that!) was at his house with his Mum.  We had to cook infront of our school class, I have no idea why, so I went around Kenji’s house one Sunday and we got straight into the kitchen and whipped up a Chicken Teriyaki Noodles with a raw egg on top as I recall.  I remember it being another world of flavours and techniques and like absolutely nothing I’d seen before. I was then a major Japanese food fan and still am to this day.

The dish would be best garnished with some toasted sesame seeds, but we seem to have ran out!  We finished it with some dried sea salad, but you can hardly see it on the pics, but it’s there and the flavour is wonderfully oceanic and salty.  Sea salad is very similar to seaweed, which would also make a great topping here.   Anything edible, green and living in the sea is bound to be amazing for you and taste like seaside rocks (you know that flavour!).

Shiitake Mushroom – Hearty and Smoky…….What a beaut!

In this part of Wales we are blessed with the finest grower of shiitake and other mushroom varities in the UK, The Mushroom Garden.  Being nice and damp and misty, Wales in the perfect place for mushroom cultivation and their shiitake’s and mushrooms in general are some of the finest I’ve tasted.  I have been trying to track down a hedgehog mushroom for a while now, they are elusive little critters!  The Mushroom Garden are also doing an ‘Umami’ seasoning, which sounds interesting and will be sprinkled on things in the BHK very soon.  It’s great to have such wonderful, passionate producers locally.

Here in North Wales, good Japanese food is quite rare, homegrown is best.  This salad turned out very well and I’m sure Kenji’s Mum would be happy with my progress!

MORE BEACH HOUSE DISHES TO TICKLE YOUR TASTEBUDS:

Khoresh Bademjan (Persian Aubergine Stew)

Watermelon and Tofu Kebabs

Hippy Daal

Sayonara and Peacex

Makes two decent bowls.

The Bits

The Bits 

15og shiitake mushrooms, 6 medium jerusalem artichokes (sliced into 1cm discs), 2 spring onion (finely chopped), 1/2 teas chilli flakes, 1 tbs minced ginger, 1 cup of dried kelp, 150g fine wheat noodles, 2 tbs light soya sauce, 2 teas rice vinegar, 1 tbs sesame oil, 2 tbs mirin, 1 cup noodle/ kelp cooking broth, 1 teas brown sugar (if needed), 2 teas cooking oil

Garnish – Sprinkle dried sea salad/ sea weed, chopped fresh coriander, toasted sesame seeds

Do It

In a saucepan, warm 2 teas of oil and fry your shiitake for a few minutes then add your artichokes and ginger, fry for five minutes and add your vinegar first (allow it to evaporate a little) then add chilli, sesame oil, soya sauce and mirin.  Keep your eye on the mushrooms, shiitake will absorb alot of liquid and can go a little soggy.  They will release this liquid after a few minutes more of cooking.

Continue to cook on a high heat and reduce the sauce a little, check seasoning, it may need a little more sugar.  Cover and keep warm.

Have some boiling water ready in another sauce pan, pop in your kelp and cook for 3 minutes, then add your fine noodles and cook for a minute.  That’s all it should take.  Seive the noodles and kelp and keep the stock.  Run under cold water to cool the noodles down.  This salad is best served warm.  Reserve any leftover stock for other soups and stews, even freeze it, the flavour is well worth it.

Add your noodles to your mushroom mix and pop in your spring onions.  Stir gently together, combine well.

Shiitake, Sesame and Kelp Noodles

Serve

In warm bowls with chopsticks, extra mirin and soya sauce available.  Make sure everyone gets a decent amount of mushroom and artichoke, they tend to sink to the the bottom.  Sprinkle on your toppings and enjoy.

We Love It!

Full of the flavours of classic Japanese cuisine and is nice and easy to get together and great served hot or cold.  Great quick bite material and something that keeps nicely.

Foodie Fact

Shiitake Mushrooms (or Wood Mushroom  in Japanese) have been used by the Chinese for over 6,000 years medicinally and are burting with health giving properties.  Brilliant for voth the immune and cardiovascular system, the Shiitake is also full of iron.

Although the Shiitake may seem like an iconic Japanese ingredient, China now produces 80% of the worlds Shiitakes.  No great surprises there though.

All this nutrition talk is all well and good, but the best way to feel healthy, is to feel healthy!  Enjoy your cookingx

Thai Mango and Coconut Forbidden Purple Rice with Basil (Vegan)

Thai Mango and Coconut Deep Purple Rice

Thai Mango and Coconut Forbidden Purple Rice with Basil (Vegan)…..quite a mouthful this wonder dessert, in more than just the name!

If you love this magical dessert, you have been to Thailand and probably savoured it in a hectic street scene with a plastic spoon and big smile on your face.  It’s one of those experiences that etches itself on your memory, your first taste of sticky coconut rice is not easily forgotten.

The very mention of this desert and I’m weak at the knee; one foot in dessert heaven, its full of unspeakably good sweet stuff and awesome flavour combos. As you may gather, I quite like this dish, it’s up there with my top desserts of all time (ever) in the world.

I’m not a huge dessert fella, but sweet coconut rice topped with mango is something I’d swim to Thailand to try again.  Jane brought it all the way to the Beach House and it was a very pleasant surprise.

Jane made this ‘Forbidden Rice’ for one of our date nights (in). We are some of the luckiest folks you’ll ever meet and get much good luck/ news/ people crossing our paths and we felt like celebrating it all. I opened something rose and fizzy and Jane disappeared into the bowels of the Beach House Kitchen to work her culinary magic spatulas, and what a feast we had. The Honey Corn and Coconut Korma (recipe coming soon) was something to write home about (even though we were already home) but the dessert…………..I do a lot of the cooking in the B.H.K. and I also work in a kitchen for my sins, so to have a dinner presented to you with such care is a recipe for a magic night.

Mango and Basil, Yellow and Green, well worth a photo.

Purple rice (sometimes called black rice) was deemed so special, fragrant and nutty, it was only served to emperors in ancient China, hence the ‘forbidden’ moniker.  It was also popular in the fascinating Indian region of Manipur, where it is still served on very special occasions to much fanfare.  It is believed that all of the strains of this rice lead back to the Manipur region.  It is a glutinous rice and is grown in many different countries now, it is exceptionally nutritious (see the Foodie Fact) and has a distinct, full flavour.  This rice also makes for a very funky porridge.

The only problem is getting hold of the stuff, the real deal is hard to find.  Jane picked some up in Glastonbury, which is the heart of all things obscure and nutritious foodstuffs within the UK.  I imagine if you live in California it grows on trees there!  But generally, it may take a while to track down.  Our advise, persevere and bring this dessert into your life.   Of you can’t get black, go white jasmine instead.

This is an easy dessert to make and is perfect for when you fancy adding something a little exotic to proceedings; mango and coconut are a legendary pair and the coconut pouring sauce, quite literally, tops it off.

We had some pouring sauce left over and its been making cheeky appearances on all sorts of things, mainly bowls of muesli.

You may like to add a little jasmine thai rice to the mix, it turns a wonderful purple colour when combined with the purple/black rice.

A word on coconut milk: there is some real rubbish out there.  We have managed to find a little sustainable Sri Lankan project that makes the finest coco milk, it cannot be compared with the stuff you’ll find clogging most supermarket shelves.

MORE BEACH HOUSE DESSERTS TO TICKLE YOUR FANCY:

Raw Coconut Lime Cheesecake, Bitter Chocolate Ricotta

Moist Almond and Olive Cake, Raw Chocolate Brownies

Raw Strawberry Tartlets, Rhubarb and Custard Cake

Sweet Coconuts and Happy Days to you allXXXXX

Makes enough for two very lucky folk

The Bits

1/2 cup black rice (or any rice you prefer really), 1 handful of jasmine rice, 1 can sustainable coconut milk, 1/2 cup sugar (we used brown), 1/2 teas sea salt, 1 ripe/ fragrant mango,

Non-Vegan addition – 1/3 cup single cream (for non-vegan fun), stirred in just before serving, and 1/3 cup added to the pouring sauce.

Garnish – 1/2 toasted dried coconut (desiccated coconut will do), 1 tbs toasted sesame seeds, several leaves of basil (we forgot the first two, but they would be amazing)

Do It

Soak black rice for four hours or overnight to get nice and tender.

Cook rice in a saucepan, cover with plenty of water and bring to a boil, simmer for 30 – 40 minutes or until tender but still with a little bite.  Drain, keep warm.

Pour coco milk (make sure you get all the cream from the bottom of the can), sugar and salt into saucepan and bring to boil, simmer for 5 minutes, stirring almost constantly.  Reserve a cup for pouring at this stage (add cream for non-vegan fun)

Add your rice to the saucepan, heat again gently to a boil, then simmer for 10 mins until it thickens (again, add cream at this stage for non-vegan fun).

Cut mangoes, this can be quite a fiddle, so heres a little example of how its best done by Peggy Trowbridge Filippone (we loved the name).   This will give you cubes, for the thin slices, just take off the skin at  the cubing stage and slice thinly.  Any questions, we are here to help on the mango hotline, Wales.

Next up toast your coconut and seeds in a small frying pan, medium heat for 10 minutes will do and this can be done well in advance, although warm is better.

Forbidden Purple Rice gets a drizzle

Serve

In lovely shallow bowls (small servings are best as this is a very rich dessert), spoon in your purple rice, lay on your slices of mango (fan shapes look brilliant here) and offer the pouring sauce in a small jug.  The general sweetness of the dish will be enough for most.

Sprinkle on your coconut, sesame and basil leaves and serve warm and immediately.

We Love It!

You’ve seen the pictures, you’ve heard me wax adulation, you imagine the flavours……..you know you’ll love it!

Heart Shape Mango.  I could have taken pictures of this dessert all night, but it was getting cold.

Foodie Fact

Purple/ black rice contains all of the 18 amino acids, which means that technically you can live on the stuff.  Great for dessert islands (small joke there)!  It is also high in iron, zinc, copper, caroten and several great vitamins.

It also contains anthocyanins, which make it black and are also found in blueberries and peppers.  This chemical mops up bad molecules and is a poweful anti-oxidant.

Purple/ black rice has also be touted as  the new superfood against the big C (cancer).

Tunes

Because music and food are the same thing, one in your ear, one in your mouth……

Two tunes this time from Beach House radio and both relevant to this incredible dessert.  Deep Purple ‘Child in Time’ for the deep purple of the rice and because it reminds me of the dawning or rock music in my world (I was around 1o years old in the back seat of a car when it hit me like bolt, you can wail and not be told off or sectioned! IT’S ROCK AND ROLL)  If I could sing like Ian Gillan, I’d happily forgo my forbidden rice.

and a shaky clip from one of my favourite music bars in the world, the Adhere Blues Bar (just of the infamous and rubbish Khaosan Road) in Thailand (queue more wailing with a Thai accent).

Imam Bayeldi – Turkish Stuffed Aubergines (Vegan)

Imam Bayeldi (Turkish Stuffed Subergines)

Turkish food has always tantalised me, Ive had a few dishes that promised so much, but finding good Turkish restaurants is difficult in the UK and I have resorted to educating and cooking them myself at home.  Isn’t that always the best way anyway!  I much prefer a home cooked meal, prepared with love than something bought.  I am not a good diner out-er, I rarely have a good time and seem perpetually let down by the food.  This maybe due to the fact that I live in the sticks in Wales and in Spain, in the big cities, where cultures merge and intermingle, things are a very different story.

Thing is, I’ve always been more fond of food from further afield that Europe (is Turkey now a part of the ever expanding ‘Europe’, I hope not!?), maybe its the exotic element and imagery of new and distant horizons.  Turkish cuisine has such bold flavours and is normally pretty simple to get together, focusing on super fresh produce and a constant flow of awesome yoghurt!

A wonderful dish this ‘Imam Bayeldi’ of Turkish origin, bursting with flavour and delicious texture.  You’ve probably made something like this in the past, but its nice to get a specific origin to things, I love the heritage and tradition attached to dishes, the stories and legends behind them.

Imam Bayeldi translates as ‘the priest fainted’, according to Armenian legend, a housewife was surprised by a visit from a priest and created this dish especially (whipped it up quickly I’m sure!)  At the first mouthful the priest fainted with delight!

I have been buying a few cheap as chips cook books on-line, I’m shifting slightly away from constant experimentation in the kitchen and looking at what other people are up to.  The books I am buying are mainly retreat style cooking, Ayurveda and Macro-biotic influenced; I have some very cool Zen Buddhist cook books but this recipe (well most of it) came from the awesome ‘Shoshoni Cookbook’, which is a Yoga retreat up in the hills of Colorado.  The food is simple, vibrant and superbly nutritious.  The philosophy of cooking at Shoshoni, be ever present and immersed in your activity, constantly channeling love and good intention into your food and its preparation are essential for me in the whole wonderful food game, enjoyment!  This is food charged with positive energy, cooked from a special place.

I know there are many different ways of preparing this dish, but this is my favourite.  The aubergines are very tender after boiling and the light spices and herbs work very well together.

Aubergines can be grown in Britain, but only in greenhouses.  We are struggling getting good local produce at the moment, so our seasonal fare is sparse.  Fingers crossed this cold weather won’t hold, it’s been gloriously sunny in the days and freezing in the morning and nights.  Not good for our poor plants, but makes for beautiful days walking.

You my live in a lovely part of the world where your veggies are just plain amazing and sweet.  I would omit the honey and even the tomato puree in this case, with great produce, well, it speaks for itself and needs no assistance.

 

Yemek Keyfini!  Enjoy!

Serves two quite nicely.

The Bits

2 aubergine (whole), 1 onion (diced small), 3 cloves garlic (crushed), 4 tomatoes (diced small), 1 red pepper (diced small), 1/2 teas ground coriander, 1 teas cumin seeds, 1 tbsp tomato puree, 1 teas honey, 3 tbs pine nuts, 1 cup coriander (leaves and stems), 3 tbs olive oil, sea salt and cracked pepper (to taste), parsley and mint (chopped for topping)

Aubergines/eggplants ready for the pan

Do It

Place aubergines in a pot of boiling water, press down into the water with a lid and boil for 15 to 20 minutes until tender.  Do not overcook, they have a lovely smooth texture, but the skin is fragile and breaks easily (as I learnt the hard way!)  When cooked, run under cold water to chill quickly.

Split the aubergines down the centre lengthwise and gently score out the pulp and remove without piercing shells.  Good luck here! Keep the skins warm somewhere of your choosing, a warm covered plate works well.

Saute your cumin seeds for two minutes, they will pop a bit, then add onion and cook until translucent, add aubergine and cook for 10 minutes or until tender, add ground coriander, tom puree, pepper, garlic, honey (if needed) and tomatoes and cook for a further 5 minutes.  Add some of your herbs (coriander, parsley or mint or a mix) and pine nuts, season well to taste.

 

Serve

Fill the warm shells with vegetables and sprinkled with some more herbs and a good drizzle of amazing olive oil.  Traditionally served with Mudjedera (recipe to come soon) or cous cous.

We Love It!

A simple, tasty dish that didn’t make us faint this time, but we’ll work on it!

Foodie Fact 

Aubergines have very few calories but plenty of fibre, it contains loads of the vitamin B’s and some vitamin C.  It also has good levels of manganese which acts as an anti-oxidant around the body and plenty of potassium which is good for many of your parts! (nerves and heart especially).

Rough Whole Grain Loaf – Our Daily Bread

Rough Whole Grain Loaf – Simple, simple, simple

Our favourite loaf is so very simple, we thought it worth sharing.  There are an infinite number of bread making additions and methods, but this is the simplest we’ve found and the results are consistently great.  Most shop bought bread is nowhere near up to scratch and expensive by comparison.  We buy a great organic flour that makes around five loaves for the price of one decent loaf in the shop.

It is a very easy to get a loaf baking, a great cooking technique to have in the locker.  Bread making is a rewarding corner of the cooking world, with most bakers get up before the crack of dawn and are kneading and proofing alone in the dark.  I always imagine that they enjoy what they do and the peace and quiet of this time.  The smell of fresh bread wafting around is always priceless!

The kneading is the tough-ish bit, but is quite therapeutic and leads to well toned forearms and bulging biceps!  We call it the ’100 hand knead’ stage, in a honour of our vintage martial arts film collection.  Its a real bread bashing workout and a great thing when approached in that way.   After kneading you will find any previous worries or concerns have evaporated.  Ahhhh, kneading is very relaxing and a little like giving your dough a good massage.  I do love making bread, there is something very primal about the whole process.

I think, therefore I bake.  Baking in general is a more cerebral approach and one that jars with me. I was never a fan of chemistry at school, all that fiddling around with pipettes and test tubes. Baking reminds me of that really, its a little precise for my liking. I do enjoy it however, once I get around to it and my experiments are rarely predictable!  Bread making is quite different from frilly cup cakes though.

Jane and I don’t eat alot of bread, we tend to save it for a special treat and today we are celebrating Sunday. We’re both off work and ready for some home baked foods.  Bread is  so simple, there is no use scrimping on ingredients.  Get great, organic flour if you can and a good live yeast.

Our main problem at this time of year on the Beach House is heat.  We don’t have much!  It can be difficult to get our bread rising in warm place, beside the fire can be too hot, we’ve tried the oven on the lowest setting and that half baked the dough.  We are now trying the airing cupboard, seems like a logical place to put food!

Whole brown flour loaves can be a little on the heavy side, we use very strong flour.  It makes for great, dense toast.  If you want to lighten things up, add a quantity of white flour (depending on how light you like it).  If you’d like to make it richer, add a tbsp of butter or good oil.

The important thing here is the whole grain wheat element.  If you buy flour or bread that claims to be wholewheat, it isn’t always whole grain and that is where most of the good nutrition within flour is.

Regarding gluten-free-ness, well this isn’t, but can easily be adapted to using spelt and other flours.  Jane and I have found a little wheat does us no harm at all and we feel great after munching our homemade loaves.

So here’s one of our favourite loaves, simple and lacking finesse, but you’d expect nothing more!

This recipe makes on big loaf, although we normally double the quantity and make two (one for the freezer).

The Bits

500 g strong malted whole grain wheat flour, 1 teas live yeast, 2 teas honey, 1 teas salt, 1 tbs sunflower oil, 350ml warm water

Dough rising by the Beach House fire

Do It

We don’t have a suitable mixer for getting the dough together, so we use our hands, old school style.

Add your flour, yeast, salt, oil and honey to a large bowl.  With one hand gradually pour the water into the bowl, with the other mix it in.

Get  the dough out onto a floured surface, now carry out the ’100 hand knead’ which is basically kneading the dough 100 times or for around 10 minutes.  You may like to use the fist technique or the base of the palm.  Whichever suits your mood.  When the dough has a good bit of elasticity, form a ball and place in a bowl and cover with a tea towel.  Leave in a warm place for an hour, until the dough has doubled in size.

Then knead the dough again a few times , taking out the big air bubbles and then cover again for another 15 minutes.  The more handling, the heavier the dough, so be gentle.

The legendary ’100 hand knead’, bulging biceps just out of shot

Now pop into a tin lined with parchment or as we do, roll into a log-like shape, the odder looking the better. Make it round for a ‘cottage loaf’, each shape has a name, why not make up a new one!  Leave for another 1/2 hour to get nice and springy and light.

Pre-heat an oven to 220oc and place on a baking tray, we oil the tray if not using a tin.  Bake for around 20 minutes, check after 10 and cover with foil if the top is getting too dark.

Serve

You know how you like it!

We Love It!

Better than the vast majority of baked cotton wool that you find in shops and economical and nutritious to boot.

Foodie Fact

I see bread as a powerhouse for carbs and energy.  What a great idea someone had, grind wheat up into tiny particles and packing it into a tasty loaf, for workers and people lacking quantities of food, this was the ideal bite!

If  you are eating whole grain wheat bread then you are getting a good dose of fibre and minerals in your loaf and not just a load of refined sugars.  Whole grain bread has 4 times the amount of fibre as white.  Whole grains also release sugar into your system slower, meaning less cravings for sweet foods and other blood sugar madness.

The wheat germ also contains good amounts of vitamin E, folates and even omega fats that help the brain.

If you are not a fan of brown bread, you can buy albino grains that have all the nutrition and non of the the brown.

BUY WHOLE GRAIN!

Tunes

Heres some Rodriguez ‘Sugar Man’ to play when you’re kneading:

Layered Filo Pie with Sweet Potato, Puy Lentils and Cashew Cream Filling

Layered Filo Pie with Sweet Potato, Puy Lentils and Cashew Cream

After a long walk with Mum and a ride on the Ffestiniog Highland Train it was time for a pie, but not just any old pie though.  A wonderful day demands wonderful pie and this one has been on my mind ever since I read the recipe.

This layered filo pie will suit any special occasions and satisfy all loved ones, especially those who are still skeptical about the whole vegan approach.  Get on board, try this pie, eat more nut cheese!  The cashew cream is the real star here, adding bags of creaminess and that ‘something a bit different’ that I love in any recipe.  This is not our first play with cashews and it also makes a very respectable cheese, although denser in texture, cashew cheese would also make a great layer for this kind of pie.

The inspiration for this magic pie came from the brilliant Becky over at Veg Hot Pot, a blog for anybody who likes tasty food cooked with heart and soul.  Becky is attracted to big flavours and gorgeous looking food.  Cheers Becks!

We have of course tampered with the original and added some of our favourite bits (we’ve just made one with lime zest, smoked paprika and a spinach layer…..but we digress……)  We have added roast peppers and sweet potato instead of the delicious sounding roast carrots, we have used sage to flavour the sweet potatoes, because I love that little combo of green ‘erb and funky orange spud.  There is also a tablespoon of tomato paste in the puy lentils, this is a rich tart and the tomato lifts things a little.

I love giving meat eaters a run for their money in the flavour stakes, this meets and beats any meaty creation in Christendom (it is Easter after all!).  The look of the pie will make jaws drop; cook it for an Uncle who has gravy on his corn flakes or that boyfriend who cannot omit meat from any plate of food.  I’d love to hear the response from that crew?!  Let me know….

The filo adds a nice crunch here, its a great thin pastry for making a guaranteed crisp pie base.  I very rarely buy pastry, but this is a no-brainer.  Filo sits there quite happily until called upon.

Mum’s comment after pie for dinner tonight whilst holding her belly:

‘Blimey Lee, I feel like I’ve had a pie!’

This pie is magical in so many ways, mainly because of its versatility.  You can play around with the flavours and layers and the potential combinations are mind boggling.

Recipe makes two individual pies, more than enough for two good folk.  If you are eating the pie with vegetables, half a pie is more than enough per person.

Layered Filo Pie

The Bits

1 big sweet potato (cubed), 2 fat cloves garlic (finely chopped), 1 red pepper (cut into thick flattish slices), 1 onion, (finely diced), 2 small leeks (finely chopped), 1 cup soaked cashew nuts (overnight), 4 sheets of filo pastry, 1 teas dried sage, 250g puy lentils, glugs of vegetable oil for frying.

Pie layer bits

Do It

Turn on your fan oven, 200oC.

Sort out your lentils, either cook them or open the can.  Cooked fresh is of course best (follow pack instructions).  Normally cover with an inch of water, bring to the boil and simmer for 30-40 mins.  They should be completely soft, but not mushy.  At this stage stir in your tomato paste and heat through.

Toss your sweet pots in oil and sage and roast for 15 minutes, until soft and slightly golden.  Remove and cover.  Leave for 10 minutes then mash.  Whilst that is going on, add your peppers to the oven and roast for 10-15 mins until becoming slightly charred.

Rinse your cashew nuts and place in a food processor with half a cup of water and a pinch of salt and blitz for 5 minutes until creamy and thick, the texture of hummus is good.

In a frying pan, add a tablespoon of oil and begin to fry your onions off on a medium heat.  Get them nice and golden, we’re looking for nice sweetness here, then add your leeks and garlic, cook for a further 10 minutes on a low/ medium heat.  All should be very soft indeed.  Then add you cashew cream and stir well together.

All layer ingredients can be made well in advance and refrigerated.

Take two small ovenproof dishes, or pie dishes approx 5 inch diameter by 2 inch deep. Oil them up ready for action.

Use filo straight from the fridge and brush oil over each layer, use three layers for each base.  Spoon in your layers starting with sweet potato, then peppers layed out, then lentils and finally the cashew cream mix.  Make sure all layers are pressed snugly into the corners of the pie, giving a distinct layered look and good full shape to the pie.

Pop them in the oven and check after 10 minutes, the pastry may get a little dark.  If so, place tin foil over the pies.

Cook for 25-35 minutes, until the bases are nicely golden and crisp.

Lovely layers

Serve

Leave to rest for a couple of minutes in the dish then pop out onto a wire  rack to cool and settle for 5 minutes.  Then mange!  We had ours with a tomato chutney and it was a tasty feast.

We Love It!

This is a rich tart and very nicely segregated, it looks a million dollars!  The cashew cream works fantastically well, it browns a little and gives a fantastic creamy texture.  Who needs cheese!

View from the Ffestiniog Highland Railway – Mynydd Mawr

Foodie Fact

Cashews are not devoid of calories, but we’d be a sorry state without enough fuel!  Some people I’ve met on raw food diets etc have warned me off cashew nuts, but in a world riddled with vices and food fads, I hardly think the odd cashew nut will push me over the calorific edge.  A roasted cashew is a thing of beauty and grows on trees.  They also contains plenty of vitamins, minerals and a hefty dollop of fibre.

Creamy Tofu and Olive Dip (Vegan)

Tofu and Olive Dip

HAPPY EASTER Y’ALL!x

Easter is all about family, Mum’s here and we’ve been doing some celebrating.  It seems nowadays that no party is complete without a stonking dip to showcase (or is that just me!)  Dips act as the perfect accompaniment to pre-meal nattering and decadent snacking antics.

This is a very creamy/ cheesy tasting dip without the cheese.  I think its the olives and tofu that combine to form an unusual vegan cheesiness.  It is rich and like all dips, superbly versatile.  Spread it on things, dip things in it, eat it by the spoonful, anyway you enjoy this is just fine.

Making our own tofu appeals, but we hear it can be a pain.  Here is an interesting little clip that has inspired us and simplified things greatly:

We are moving back to our vegan ways, little by little and this kind of vegan dip leaves us with plenty of dairy space to get stuck into your creme eggs and Eater bounty.  Mum even made Jane and I an egg this year, what a talented creature!  Its chocolate and ginger and will definitely not be seeing the light of Easter Monday.  YUM.

I’ve put one clove of garlic down here, but we actually had two as we are full-on garlic fiends.  One is erring on the side of normality.

This can be thinned down by adding a cup of water, or oil, depending on your persuasion, to make a nice thick salad dressing.

Happy dipping!

The Bits

250g firm tofu, 1 cup green olives (pitted), 1 lemon (juice and zest), 1 clove garlic (crushed), 1 handful mint leaves, 1 handful basil leaves, sea salt and cracked pepper to taste, dash of fruity olive oil

Do It

Pop all ingredients in a blender and blitz until smooth.

Serve

We added it to a salad, adding nice creaminess and have also dunked wedges of carrots in with gusto.

We Love It!

All the cheesiness without the dairy bits that can get heavy and a little unhealthy after a while.  A pleasant change and very quick to get together, for all your impromptu party dip needs!

Tofu in all its glory

Foodie Fact

Tofu is a magic food with a bad rep due to tiresome jokes about vegetarian hippies and the like.  It is an acquired taste to some, but adds a great texture to all it touches and is a great vehicle for bags of fat-free protein in anybodies diet.  Tofu contains more protein than eggs and milk and contains a quarter less calories than beef and a third of the calories (that’s the main protein brigade taken care of!).  Like all plant based foods, tofu is completely cholesterol free.

Like with all soya products, we strongly recommend going organic.

Spring arrives in a blizzard – The Beach House Garden

Spring hits the Beach House Garden – Dark and Gloomy

Well Spring is here and we’re hanging on in the middle of a blizzard. The Beach House is a sturdy little cottage, but the garden is looking anything but spring-like.

The whole of North Wales, and Britain in general, is getting a good covering of springtime snow.  This day last year the temperature was 21oC.  You may be British, or know Brits, we talk about the weather alot over here, mainly because we have such interesting weather!  You never know what to expect, which doesn’t help a novice gardener.

We have planted a few seeds already, granted very prematurely and they are doing well on racks beside the fire!  Rainbow chard is beginning to sprout and I fear for these little things when they are thrown into the garden, open to our mountain elements.  Maybe we will have an indoor garden this year!

Last years gardening adventures, in sunnier times

It is so cold at the moment, even our semi-wild cat Buster has come inside, to shelter from the winds (see below).  Buster is our gardening companion and an expert at getting in the way.

Last years attempts at growing had mixed results (to say the least). Slugs had a field day in the very damp conditions and we became more a slug diner than a organic veg patch. We had some success with a variety of potatoes and the occasional leek, but really, most things flopped.  We have new strategies and fresh energy this year to quell those slimy critters and hide our plants from the wind.  Our green beans ended up mainly in the opposite field last time.

This year we are going for alot of beetroot, some leeks, many potatoes, some green beans and greeen and red leaves (rocket, raddichio etc).  We’d also like to grow some squash and plenty of kale and chard.  We’ll let you know how it all goes.

Thankfully, we have little expectations this year and even in this small garden patch, are now fully aware of the difficulties of approaching a ‘self-sufficient’ lifestyle.  There is so much to learn and only so many seasons left…

Hope you are all nice and warm and cosy wherever you are.

Buster checking out the bin

More from Buster (the worlds coolest creature)

 

Avocado and Basil Cheese

Avocado and Basil Cheese

The idea for this little wonder came from the venerable Paul Gayler, a man who is a top, top chef and also creates magic vegetarian food.  We had his book out of the library ‘Pure Vegetarian’ and it was refreshing to read such inventive vegetarian dishes created by a chef who is not actually vegetarian himself.

I wrote down quite a few of the recipes, but this one stuck in my mind and I’ve been going on about it ever since, ‘Jane we must make that avocado cheese’ was becoming a daily muttering as I opened the fridge.  Finally, I got around to it and it was worth the wait.

Somethings are just meant to go together, and creamy cheese, avocado and lemon is a match made is tasteville.  I added some Basil because we have a profusion (I have no idea where Jane is getting it all from!)

Preparation is simple here and for a vegan alternative, try it with silken tofu or cashew cheese.  If you are not a huge fan of feta (surprisingly some people are not) try ricotta instead.  You’ll be downgrading the flavourful, salty tang of the feta, but the most important thing is that you try this recipe!  In fact, it could be called more of  technique, mashing avocado with different delicious ingredients.  Hmmmmm, this could become a hobby of sorts.

Here it is, in all its glory and simplicity.  Green cheese!

The Bits 

1 avocado (Haas is best), 1 block of good feta 200g (or tofu/ ricotta), 1/2 lemon (juice only), 10 basil leaves (finely shredded)

Avocado cheese in the mix

Do It

Two ways- for a chunkier finish to the cheese, place all ingredients in a bowl and mash together using a masher or a fork.  This is a nice hands on way of getting it together.

Alternatively, for a smoother cheese, pop all ingredients in a blender and whizz up until well mixed and all is green and smooth.

 

If you are using tofu or ricotta, you may need to add a pinch of sea salt to the mix.

Tip – When scraping out the avocado (this is true for most fruit and vegetables) make sure to scrape out the parts closest to the skin, if you can, use the skin.  This is where the highest levels of nutrients are found.

Serve

We had ours simply lathered on celery sticks but I’m eating an oatcake now drowned in this glorious creation and it seems really good on anything.  Use in salads or on pan fried/ steamed vegetables.

Avocado and Basil Cheese

We Love It!

This will be a regular in our fridge this summer, it will not keep for long with the avocado turning brown quickly, but it wont last long anyway!

Foodie Fact

There are always odd facts and advice about food.  Avocado got a bad name previously for having high fat, but its good fat, natural fat.   These fats regulate your blood sugar levels and boost levels of good cholesterol.  Avos contains all of the amino acids which are absorbed into the body via the high fibre content of avocado.   They are also high in carotenoids which are high in vitamin A (and normally associated with carrots) A is a great vitamin for protecting the body.

Health Benefits of Beet Root & Beet Tzatziki Recipe

Reblogged from ByzantineFlowers:

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I love red beet root! My favorite way of eating this is by juicing it with other raw vegetables. After that, I love cooking both the root and beet leaves and make it as hot salad with Greek yogurt on top. One important thing to note, that in the U.S., beets are mainly genetically modified (GM), so be sure to purchase your beets…

Read more… 1,708 more words

Amazing looking beetroot bits here, sandwich, tzatziki and nutrition, all on the awesome Byzantine Flowers blog. As some of you will know, we are big beet fans in the BHK and its always nice to meet another beet nut! Cheers Yolandax

Kale, Carrot and Apple Juice

Kale, Carrot and Apple Juice

The ultimate early morning kickstart! This juice will definitely get you wide awake and feeling wonderful.

The combination of kale and a whole lemon here (zest and all) make it a real eye opener, very different and refreshing flavour.  You can also use something like a savoy cabbage here which also has great flavour.  Who knew that cabbage juice could be so tasty?!

You will need a juicer to make this green and lean juice, and if you don’t have one, this juice is the perfect excuse to get one!

Jane and are glad to be back in the Beach House and eating our favourite foods.   After our experiences last summer with the raw food diet, we are planning another venture into crunch this year, probably starting in late June (after Jane’s birthday).  Last year we celebrated in a windy tent on the Pembrokeshire coastline with a salad and raw starwberry tart.  Delicious, but lacking bubbles!

If this doesn’t wake you up of a morning, then I would advice you go back to bed and try again tomorrow.

PS – This is serious detox territory too.

Make two glasses:

The Bits

1 apple, 2 handfuls of green leaves (savoy cabbage or kale), 3 good sized carrots, 1 inch cube of ginger, 1 lemon (whole)

Morning juice smiles

Do It

Pop all in the juicer, we add the lemon first, then ginger and normally finish with the carrot.  It is dense and juicy and seems to flush out any lingering bits.

Serve

Straight away with smiles.

We Love It!

Jane and I are not really morning people, our bed is normally the only warm place in the beach house!  But this juice will drag us out and with the ginger kick, wakes and warms!  Its a beauty.

Foodie Fact

Kale is one of natures most amazing gifts.  Kale helps the body detox, lowers the risk of the big ‘C’ and actually lowers cholesterol (I love these types of food).  Kale is packed with Vitamin K, C and A, Kale also has ‘unusually’ high levels of flavanoids and carotenoids which highly reduce oxidative stress (which is definitely not good for you).  Read more.

Tunes

I can think of no better soundtrack to this juice, Mungo Jerry:

Punjabi Rajma Chawal – Red Kidney Bean Curry

Kitchen in a Punjabi Dhaba – http://alexbecherer.tumblr.com

A simple bean curry and very much a staple in India homes and especially the legendary roadside Punjabi Dhabas.  This red kidney bean curry has a fantastic full flavour and is easy and cheap to get  together (it’s also a super healthy bite).

Punjabi food is renowned as one of India’s finest.  Punjab is a state located in the North West of India, bordering Pakistan and is home to many Sikhs.  The Golden Temple in Amritsar is rightly regarded as one of the most awesome religious monuments.  The Punjab is a very arable region, meaning a great diversity of produce.

Punjabi dhabas are famous for their cheap, fresh and super tasty food.  They are basically an eatery, that have spread around India and the world.  Wherever there are Punjabis, there are Dhabas!  In a Punjabi Dhaba the food is always quick and plentiful with a constant stream of fresh chapatis and top ups of all curries, relishes and rice dishes.  Its a great way to eat, a real food experience and you always leave with a full belly.

These Dhabas started to feed truck drivers originally and the range of dishes are quite standard from Chandigarh to Chiswick.  Dal Makhani is one of my favourites; a dark, rich lentil stew that is normally finished with lashings of ghee.  It will be here on the BHK soon (I can’t believe its taken this long!)

Taken at dusk in the Golden Temple, Amritsar, the heart of Punjab

For years I was disillusioned with kidney beans; I didn’t like the name or the way they were served (normally in an insipid tomato stew, aka the eponymous chilli con carne).  I was ten years old at that time and have come a long way since.  This is one of the finest way to serve a kidney bean, the rich and spicy tomato sauce compliment the earthy bean well.

In India it can be difficult to get beans, but the rajma (kidney bean in Hindi) is easily found and consistently tasty with mounds of chawal (rice).  I cannot go long without a bean hit after all.

This is something that I have been whipping up after work recently and although the list on ingredients looks a little wordy, its actually a stroll once you get into the groove.  Instead of all the spices, use something like a Garam Masala mix or even a good quality curry powder.

We normally stir some yoghurt in just before serving to give that extra touch of richness, or ghee is you have it.  The finer you chop or grate your vegetables the greater release of flavour.  Grating garlic, ginger, onions and even tomatoes is a great way of making an intense fresh sauce, much, much better than anything you can buy in a tin.

The Bits

3 tbs cooking oil/ ghee, 1 onion (grated/ finely chopped), 4 cloves garlic and 2 inch cube of ginger (grated/ crushed), 4 tomatoes (chopped finely/ grated), 1 teas fennel seeds, 1 teas cumin powder, 1/2 teas turmeric, 1 teas coriander powder, 1/2 teas chilli powder, sea salt

For the beans – 2-3 cups dried red kidney beans (tins can be used, but not as good), 4 cloves, 3 cardamom pods, 1 stick cinnamon (or 1 teas cinnamon powder), 1 bay leaf

Topping – 1 handful torn coriander leaves, 1 tbsp yoghurt (stirred in, optional)

Gorgeous spicy tomato sauce get down reducing

Do It

Beans – Soak your beans for 24 hours in cold water.  Rinse well and cover with 1 inch of water and bring to the boil, add your spices and allow to boil, then lower heat and pop a lid on.  Leave to simmer for 1 hour, until they are nice and tender.  If the beans are falling apart slightly, no problem, this will help to thicken the sauce.

Extreme close up – spice bowl selection, magic coloured powders

Sauce – In a frying pan, add your oil (or ghee) and on a medium heat cook your onions and fennel seeds until golden, then add your ginger and garlic, give it another three minutes until garlic is getting golden, now its time for your tomatoes and spices, stir well and bring to a gentle, rolling boil.  Cook until tomatoes are nicely softened.

Get your beans into the mix (we used our flash new slotted spoon here.  Hoorah!), add all the beans and a cup of the cooking sauce (more can be added if sauce is a little thick).  Heat through and cook on low for 10 minutes more and you’re ready get Dhaba’d!

Punjabi Rajma Chawal

Serve

Stir in your yoghurt (or a little more ghee) and pour over fluffy rice and a chapatti (if you are very lucky and have time, make your own!).  Coriander leaves sit very well here.

We Love It!

Simple and full of the spices and aromas that make India cooking so tantalising and satisfying.  Heres to all those Dhabas out there!  Dishing up brilliant food for pennies and keeping the truck drivers of India rotund and smiling.  Much better than a Little Chef I can tell you!

Foodie Fact

Red kidney beans and beans in general are full of fibre (in fact they are the best source of fibre) that benefits not only the digestive system but also lowers cholesterol.  These beans are a virtually fat free source of protein,

We get alot of our foodie fact information from the comprehensive site W H Foods.  Whats in a  kumquat?  W H know these things.

Tunes

The thing I love about cooking all this Indian food in the Beach House Kitchen is the opportunity to share my favourite Indian artists.  Here’s the master Ali Akbar Khan and another mesmeric raja:

Feta and Apple Quinoa Tabouleh

Feta and Apple Quinoa Tabouleh

 

A very tasty tabouleh-like salad that is bursting at the seams with flavour, nutrition and texture.  It has everything we love in a salad, crunch, creaminess and a zesty kick to top things off.  Colour is also one of the elements that makes tabouleh salads like this stand out from the iceberg lettuce brigade.  I don’t mess around too much in the presentation stakes, but a salad like tabouleh, with good fresh ingredients just looks wonderful no matter what you do to it!  A tabouleh is the perfect way of showcasing amazing produce.

Quinoa (keen-wah) is a wonderful sprout/ seed, related to Kale and the fuel for many an Inca in times gone by.  I presume we all know what it is by now!  It seems to have been all the rage for many years and rightly so.  It has a great, strong flavour and is superbly healthy (see below, ‘Foodie Fact’) which is the main reason we have used it here instead of the traditional bulgur wheat.

Tri-colour tabouleh is a new one on us, Jane picked it up in Glastonbury.  It has a slightly fuller, earthy flavour than normal especially when roasted slightly before cooking (top tip!).  It initially reminded us of France, tri-colour and all, but it’s tabouleh heart is most certainly in the middle east, however the flavours here are quite European!?  A suitably confused dish, ideal for two nomads living on a green hill then (that’s us!).  Tri-colour quinoa seems to be a mixture of red, black and normal beige quinoa.

Tri-colour Quinoa

The ingredients here are changeable, please replace the cheese with tofu  if you are vegan; and use whatever is seasonal and looking good. As always, let your imagination run wild!

Midway stage of prep

This recipe fills one very lucky salad bowl.

The Bits

250g tri-colour quinoa, 2 handfuls rocket, 1/3 cup roasted pine nuts, 1 cup pitted green olives,125g aged feta (cut into 2cm cubes), 6 cherry tomatoes (cut in quarters), 1 yellow pepper (chopped small cubes), 100ml good fruity olive oil, 1 small red onion (finely diced), 2 stick celery (finely diced), juice of 1 lemon, 1 handful chopped parsley, 1 handful chopped mint, sea salt and cracked black pepper.

Do It

In a saucepan, roast the quinoa on a medium heat until it is going slightly brown (5 minutes). It will pop a little, let it. Then cover with 1cm of water (thats 1cm above the quinoa) and a pinch of salt, bring to a boil and lower heat and cover. It will take 15 minutes to cook, then fluff up with a fork and set aside to cool.

Place all ingredients in large salad bowl and gently mix together. Whisk up your lemon juice and olive oil in a small bowl.

Roast off your pine nuts on a medium/low heat until getting golden. Keep an eye on them, they are precious these little fellows and burn easily.
When quite cool (but not cold) add your quinoa to the salad mix and combine gently together. Serve immediately to great plaudits and smiles.

Feta and Apple Quinoa Tabouleh

Serve

Here we added a few more greens to finish (mint and rocket), we actually like it slightly warm, it brings it all to life and the olive oil will give off a very fruity aroma.  For us a tabouleh is a main course affair, definitely not a side salad.  This is a star and needs no trimmings!

Every angle covered here, another one for good luck!

Foodie Fact 

Quinoa is a great source of amino acids, the vitamin B’s and has the highest level of iron found in any grain.  It is also a great source of protien.  Quinoa is the only grain that contains all of the essential amino acids that the body needs, the Incas knew this and called it the ‘Chisiya Mama’ – the mother grain.  The early Andean civilizations ate more quinoa than corn!  Quinoa is pretty much the complete food.

PS –  Its also gluten free. X

Tunes

What better way to celebrate cooking with some ‘tri-colour’ than with some Serge Gainsbourg, ‘Alor, voila!’: