Welcome to Beach House Basics, our little library of simple, quick and cheap recipes; things that we rustle up and enjoy all of the time. No pictures here or writing, just straight to the heart of the recipe. We hope this will be a useful store of our staple favourites.
Chilli Onion Marmalade
6 white onions, glug of olive oil, 1 teas chilli flakes, 1 teas coriander seeds, 1 teas black mustard seeds, 1 bay leaf, 2 tbs balsamic vinegar, 1 tbs brown sugar (depending on your sweet tooth), s + p to taste.
Slice onions finely, heat a large heavy bottomed saucepan on medium heat, add olive oil, add onions, and all other ingredients (except the vinegar), gently cook (don’t brown) stirring regularly for roughly 45 minutes. The onions will gradually brown and go sticky. Add the vinegar halfway through cooking, taste to check for balance of sweetness with sharpness. Add more balsamic or sugar if you like. The flavours will mellow when cooled. At end, take out bay leaf.
When cooled, put in a nice jam jar or tupperware, ready to be lathered on biscuits or crackers, preferably with a nice lump of potent cheddar.
If you are not planning on using the onion marmalade immediately, wash a Kilner jar or a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel.
We love it on warm oat bread, maybe with a slab of stilton.
Quick Green Lentil Stew
1 cup of green lentils (soaked overnight) or one tin, 1 clove garlic (finely chopped), 1 great carrot (chopped) , 2 large tomato (chopped), a few new potatoes (sliced), 1/2 teas of chilli flakes, 1 big handful of coriander, juice of half a lemon, knob of butter (vegans add a glug of olive oil), 1 pint of good veg stock (as needed).
Drain soaked lentils (a quick wash for them) and cover with your veg stock (approx 1 inch above lentils) in a saucepan. Add a little sea salt and bring gently to the boil, then cover and simmer. Cook as per packet guidelines (30 minutes should do), try one for ‘bite’.
Once lentils are 10 minutes from being cooked, stir them and add your potatoes (it should be looking quite stew-like by now) and cook for 5 minutes, then add your garlic, chilli, carrots and tomatoes, cook for a further 5 minutes. Then stir in the butter (or olive oil), lemon juice and coriander and place a lid on the stew, turning the heat off. Let the flavours marinade for a few minutes and then serve.
We normally have it topped with a little olive oil and toasted sunflower seeds, with brown rice and yoghurt. Just by itself with a fresh green salad is also great.
Sun & Oat Loaf
It really depends on how big you’d like it. We use a standard sized loaf tin and this recipe half fills it for a decent small loaf.
2 1/2 cups of oats, 1 1/2 cup of wholewheat flour, 1/4 cup of olive oil, 1 teas bicarb of soda, 1/2 cup of sunflower seeds, 1 cup of soya milk (or your preferred milk for richness, just water is fine), s+p, extra water as needed.
Put all ingredients into a bowl and mix up with a wooden spoon. Give it a good few twists of black pepper and some real elbow love (that’s a good stir).
Add warm water as the mix stiffens, you should be left with something resembling dry, sticky porridge.
Well oil your favourite loaf pan, or cake tin, depending on your preferred bread shape. Spoon in mix and push well into all corners of the tin. Scatter a few sunflower seeds on top and press them in.
Cook at 180oC for around 30 minutes. The middle should still be slightly underdone and the outside nice and crisp and golden.
Leave on a wire rack to cool.
As you wish. We recommend it warmed in the toaster with a large bowl of homemade veg soup. The crumbly texture of the bread means that sandwiches are not easy, but can be achieved with great balancing skills and care.
1 large beetroot, 1 large carrot, 1 large chunk of butternut squash (optional, just increase the carrot by one), juice of half an orange, handful of chopped coriander.
Grate all veggies, we used a hand grater, or plug-in your food processor. I appreciated the exercise actually. I peeled the beetroot and the squash. Squeeze in the OJ and throw in the greenery. Add the finely chopped pith of the orange for even more of a citrus POW! Mix up and leave at room temp for a while, let the flavours mingle a little.
We made a lunch out of it with some toasted leek oatbread (recipe soon to appear on the blog) and cucumber raita. This is a versatile ‘slaw that will brighten up any plate.
We spiced it up with a couple of pinches of Ras El- Hanout spice and a splash of olive oil.
This makes a jam jar full
Rainbow Kale and Tofu Sabzi
Looks like alot of work, but is surprisingly easy once you get going. Once you get the hang of this type of recipe, other curries are a walk in the park.
1/2 block of firm tofu (chopped into cubes), 10 stems of kale (sliced), 6 stems of cabbage (like cavolo nero, long leafed is best, sliced), 1 stem celery (chopped), 1 courgette (cubed), 1 onion (chopped), 2 carrots (cubed), 4 tomatoes, 1 inch cube ginger (finely sliced), 4 cloves garlic (crushed), 2 teas turmeric, 1 teas gram masala, 1 teas chilli powder, 1/2 handful of methi leaves (curry leaves), 1/2 cup water, sea salt.
Add onion to the pan on a medium heat, get them nice and glassy, then add your ginger, spices and garlic, fry for a further 3 minutes. Add your courgette, tofu and carrot and fry for 3 minutes, then the methi leaves and the tomatoes and cook this mixture down a little (5 more minutes will do). The pan should be nice and hot, toss the kale and cabbage in along with the water, it should steam up nicely, put on a low the heat and pop a lid on the pan and leave to gently cook for 10 mins. Check seasoning and serve piping hot. This will keep very well overnight and may even be better for a good rest the next day.
With basmati rice (we used wholegrain) and some dahi (yoghurt), mango pickle if you have can. If you have time and the skills, make some fresh chapattis. This type of sabzi would normally be served out of a thali plate, a metal plate with compartments.