Raw Earth Month – Moving Back to Nature

Raw Earth Month

RAW EARTH MONTH

at the Beach House

‘Raw June’ in 2012 was a whole month dedicated to eating raw food, with no caffeine, added sugar, or alcohol. It was an incredible month for me. The experience made me realise that I actually ENJOY eating raw food! After it had finished, it felt natural for us to continue with a big part of our diet raw from then on.

Not only did I develop quite a flair in the kitchen for whisking up quick, gorgeous salads, soups and sauces (I’m not a natural cook), we both became very at home with the basics of nutrition, combining foods, new foods, health foods – the days were long and light, the food was sunny, and bright, and so were we!

The other interesting thing for me was that I really connected a lot more with my body during that time. I listened to it more, and felt into my energy levels more often during the day. For the first time in my life, I was aware of the conditioning of my mind, telling me I was hungry just because I didn’t feel ‘full’ (despite eating bowls and bowls of the most nutritional food on the planet)! And my goodness, did I get a whopper lesson on the nature of cravings? Wheew! It was as if something happened in my brain and I suddenly over-night became an addict of chocolate, dairy, crisps and even fried chips! It was a great exercise of willpower for me, especially since my birthday also fell into the month of June….

The other day, while roaming Anglesey’s wild and beautiful coastal path on a gorgeous sunny afternoon, Lee and I started excitedly planning the next Raw Food month for this Summer.

Inspiration spiraled as we sparked off each other, and soon we were discussing not only how we could improve the way we eat, but also the way we live our lives in general. The way we impact our Mother Earth.

Mother Earth

I would say we live in a fairly environmentally conscious way; we are not huge consumers of material possessions, electricity, or water. We recycle and make compost for our veg patch, we don’t own a clothes dryer, microwave or TV, we make our own washing up liquid and toothpaste, I don’t wear make-up, I use cloth pads during my moon time…. But no way are we perfect! We still use some chemical cleaners around the house; we use laundry detergent, conventional soap, and I use conventional shampoo, conditioner, and deodorant. We both use our computers for hours each day, electrical appliances and lights are accidentally left on… that kind of thing.

So we have set an intention! For a whole month starting on the Summer Solstice Friday June 21st, we are going to be eating only raw vegan food and we are also going to live in a way that lowers our impact on nature and the climate.

This means we are going completely ‘chemical free’ in the home – we’ll be experimenting with home-made eco-cleaning products, laundry products and toiletries. We are cutting down our electricity usage by not using appliances or electric heating. We are also going to switch off our lights in the evening to become more in tune with nature’s circadian rhythms. We’ll reduce our petrol consumption to essential trips only, and limit ourselves to 2 hours of computer time per day. Our mobile phones will be off unless we’re working, and, last but not least we will not buy anything apart from food and essentials – so no shopping trips!

It was not easy for us to agree the finer points of this experience – because of course it does involve sacrifices to our normal way of living, and would not be a challenge otherwise. For example, there was a point in the conversation where I flatly refused to even do Raw Earth Month! It was when Lee brought up the topic of shampoo and conditioners. This was met by fiery resistance by me as my hair is unusually big, long, thick and DIFFICULT at the best of times, even with these wonderfully enriching chemically products in my life. The other thing I felt resistance about was hand-washing all our laundry, not using conventional laundry liquid, and disinfecting the loo. Other than that I’m excited to experiment and relishing the thought of no technology and evenings sat by candle light… Bliss!

Lee on the other hand had no qualms about giving up chemicals on his body and hair, but found the computer part challenging – and even managed to haggle me up from one hour (as initially suggested) to two per day! I do take his point that blog articles can take time to write…

I’m just hoping that we can learn some new life skills during this phase; hopefully lessons we will be able to integrate into the rest of our lifes forever. In our opinion, saving and conserving energy is something we will all have to do more in the future. We will have to turn back once more to Mother Nature, and work with her not against her. Lets get a head start!

Janexxxxx

and

Leexxxxx

For more info on raw food check out our posts from last year, June – July 2012.

Also see our page ‘Why Raw Food?‘

The ‘No Impact Man‘ has been doing things like this over in New York.

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!

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.

 

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).

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.

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!’:

 

Panamanian Breakfast Plantains

Panamanian Plantains

Jane’s favoutrite breakfast that she learnt to cook all the way in sunny Panama. Jane went over earlier in the year and stayed with the wonderful Kammie, after which, inspiration flowed freely for news ways of eating. Kammie is a brilliant cook and only eats the finest, healthiest foods on the planet. After years of seeking and experimenting, Kammie’s food combinations are top banana!

Plantains are the prime source of carbohydrates in many countries where they are mainly used like a potato.  A plantain fritter is a thing of heavenly flavour and crispness, but you can only eat one and then lie down for a while.  They are rich!

This is a simple breakfast dish, we don’t want to be messing around in the kitchen too much at this time of year, especially at breakfast time. Plantains are easy to come by in Britain and are distinctly different from their cousin, the humble banana. Get a nice soft yellow plantain ideally, which will be sweet, but not quite as sweet as a banana. You may also use green un-ripened plantains here, just add a little honey or brown sugar to the pan just before serving and stir in. Unripened plantains have a potato-like texture and flavour which is savoury and delicious.

We love to use coconut oil as it is the healthy alternative to almost any other oil.  It does have slight coconut flavour, which suits us just fine, but can clash with some dishes.  Read more about the wonders of coconut oil here.

The yoghurt here adds a wonderful creamy Caribbean flavour to breakfast, a great way to start any day.  Bring on the palm trees!

Beach Janie – somewhere in Panama

The Bits

2 plantains per person (depending on size, some are massive), 2 teas cinnamon, 2 tbs coconut oil

To serve – Yoghurt of choice (we used organic soya yoghurt), 2 tbs coconut cream

Do It

Half the plantains length ways, heat the coconut oil in a frying pan and place the plantians in flat side down.  Fry for a couple of minutes each side and turn over, they should be nicely golden on the outside and soft in the middle.

Place on a plate with some kitchen roll and mop up any excess oil.

The yoghurt is simple, mix the coco cream with the yoghurt.

Serve

Warm and sprinkled with cinnamon and a nice blob of coco yoghurt.

We Love It!

Brings a little bit of Panama sun to our little Welsh home, much needed on many Sunday mornings.

Foodie Fact

Plantains contain more vitamin A and C than bananas, they are also rich in the vitamin B’s.  As we all know by now, plantains and bananas are actually herbs and not fruits (fascinating fact of the day!)

Coconut oil – a real wonder food!

Top 5 Sources of Vegetarian Protien

Glorious Veggies!

More great info from the folks at veglove.com

Five Sources of Vegetarian Protein

Whether you’ve been a vegetarian for years or are giving it a thought for the first time, the most common question you’ll get about your diet is, “where do you get your protein?” Instead of drawing a blank, get prepared for this situation and impress your audience with a solid answer.Here are some facts you can share:

Most of us are aware that protein has an important roll in our bodies, but you may not know why. Made up of amino acids (oxygen, nitrogren, carbon, and hydrogen), protein is the nutrient responsible for growing new cell and building and repairing tissue. However, contrary to popular belief, we don’t need to consume that much of it to be health. The average requirement of protein is only about 5 ounces a day, or about 5% of your daily caloric intake. It may also surprise you to hear that too much protein can actually damage your bones and organs, and that reducing the amount of protein in your diet can give you more energy, put your digestive system at ease, and protect your immune system.

A common misconception is that meat is the best source of protein. Consider the following animals: gorillas, cows, elephants – all of them are vegetarians! While you probably aren’t aiming to have their body types, they are great examples of how big and strong a living creature can be on a plant based diet. While animal products contain large amounts of protein, they are also high in cholesterol and saturated fat, which can lead to heart disease, cancer, and diabetes. The plant based diet is low in fat, free of cholesterol, and full of fiber.

Almost every plant contains protein, though some have more than others. Luckily, we do not need to get all amino acids from one source, so eating a varied vegetarian diet will result in a complete balance of protein. Here are some excellent foods that you can depend on to keep your body fit:

1. Beans contain more protein than any other vegetarian source, and they are high in fiber so you’ll feel full hours after eating them. There are countless varieties, the most popular being black, pinto, kidney, chickpeas, lentils, split peas, and soy.

2. Whole grains are a great compliment to beans, and together they pack a protein punch into your diet. Rice is always a great choice, but give quinoa a try. While quinoa is technically a seed, it contains more protein than any other grain. Check out barely and millet, and keep in mind that even popcorn contains protein!

3. Nuts are also very high in protein – one ounce of almonds has the same amount as one ounce of steak (6 grams)! Enjoy your favorite nuts raw, salted, roasted, seasoned, or in butter form.

4. Seeds are a great addition to any meal – simply sprinkle them on top or mix them in to add an extra boost of protein to your dish. Flax, pumpkin, and hemp seeds are not only rich in essential amino acids, but contain other important nutrients like omega-3s, iron, and fiber.

5. Green vegetables. There’s a reason Popeye was obsessed with spinach – he wanted to maintain his big biceps! Other veggies with high protein content are: broccoli, kale, green beans, asparagus, and watercress.

Top 10 Detox Foods

Great healthy info here from veglov.com

Top 10 Detox Foods

Lemon
Lemons are a staple of many detox diets, and there is good reason for this. Firstly, lemons are packed with antioxidant vitamin C, which is great for the skin and for fighting disease-forming free-radicals. Furthermore, the citrus fruit has an alkaline effect on the body, meaning that it can help restore the body’s pH balance, benefiting the immune system. Try starting your day with hot water and a slice of lemon to help flush out toxins and cleanse your system.

Ginger
If too much fatty food or alcohol has caused problems for your digestive system, it may be worthwhile adding some ginger to your diet. Ginger is not only great for reducing feelings of nausea, but it can help improve digestion, beat bloating and reduce gas. In addition to this, ginger is high in antioxidants and is good for boosting the immune system. To give your digestion a helping hand, try sipping on ginger tea or adding some freshly grated ginger to a fruit or vegetable juice.

Garlic
Garlic has long been known for its heart benefits, however the pungent food is also good at detoxifying the body. Garlic is not only antiviral, antibacterial and antibiotic, but it contains a chemical called allicin which promotes the production of white blood cells and helps fight against toxins. Garlic is best eaten raw, so add some crushed garlic to a salad dressing to boost its flavour and your health at the same time.

Artichoke
If you have recently been overindulging in fatty foods and alcohol, adding some steamed globe artichoke leaves to your meals is a great way to help get your body back on track. Globe artichokes are packed with antioxidants and fibre and can also help the body digest fatty foods. On top of this, globe artichoke is renowned for its ability to stimulate and improve the functions of the liver – the body’s main toxin-fighting tool.

Beetroot
For those needing a quick health-boosting shot of nutrients, you can’t do much better than beetroot. Packed with magnesium, iron, and vitamin C, the vegetable has recently been hailed as a superfood due to its many reported health benefits. Not only is beetroot great for skin, hair and cholesterol levels, but it can also help support liver detoxification, making it an ultimate detox food. To enjoy its benefits, try adding raw beetroot to salads or sipping on some beetroot juice.

Green tea
While it’s not technically a food, no detox plan would be complete without regular consumption of essential liquids. Fluids are essential for keeping our organs healthy and helping to flush toxins from the body, and drinking green tea is a great way of boosting your intake. Green tea is not only a good weight-loss drink, but it is extremely high in antioxidants. Research has also suggested that drinking green tea can protect the liver from diseases including fatty liver disease.

Cabbage
Many celebs have resorted to the cabbage soup diet to help lose weight and get in shape quickly before a big event, however cabbage is not only good for weight loss – it is also an excellent detoxifying food. Like most cruciferous vegetables (including broccoli and sprouts), cabbage contains a chemical called sulforaphane, which helps the body fight against toxins. Cabbage also supplies the body with glutathione; an antioxidant that helps improve the detoxifying function of the liver.

Fresh fruit
Fresh fruits are high in vitamins, minerals, antioxidants and fibre= and are also low in calories, making them an important part of a detox diet. If you’re after brighter eyes and skin, shinier hair and improved digestion, try boosting your intake of fruit and eating from a wide variety of different kinds. The good news is fruit is easy to add to your diet, so try starting your day with a fresh fruit salad or smoothie and snacking on pieces of fruit throughout the day.

Brown rice
If you want to cleanse your system and boost your health, it is a good idea to cut down on processed foods. Instead, try supplementing your diet with healthier whole grains such as brown rice, which is rich in many key detoxifying nutrients including B vitamins, magnesium, manganese and phosphorous. Brown rice is also high in fibre, which is good for cleansing the colon, and rich in selenium, which can help to protect the liver as well as improving the complexion.

Watercress
Like most green herbs and vegetables, watercress is an excellent health-booster and detox food. Firstly, watercress leaves are packed with many vital detoxifying nutrients, including several B vitamins, zinc, potassium, vitamin E and vitamin C. Secondly, watercress has natural diuretic properties, which can help to flush toxins out the body. To reap the benefits of this nutritious food, try adding a handful of watercress to salads, soups and sandwiches.

 

greenPOWsauce! (aka Salsa Verde)

greenPOWsauce (or Salsa Verde)

A simple and lip smacking sauce from our hombres in Mexico.  Salsa Verde is so fresh tasting, especially when lathered on a street taco in Mexico City.  Viva la verde!  Summer is on the way, we need to get these recipes gathered and prepared.  Here comes the sun……….

With a fridge full of amazing green herbs and lemons all around, making this was a real no-brainer.  I have played around with the spices here, but I think it adds even more punch and flavour to the sauce.

I was first introduced to this incredible, tangy number in a Mexican street stall lathered all over a street taco with lashings of raw chillis (normally after a few late night tequilas). The art of a good taco is in the balance of all the ingredients, but for me the salsa verde was always the most interesting component. How do they fit so much POW (followed instantly by a TWANG) into a sauce?! Later I found out and have been making variations ever since, normally potent concoctions with herbs, citrus and chilli as the core (and of course the essential tomatillos (green tomatoes).

The Verde is a super healthy affair also, making your own sauces cuts out the middle man, who usually enjoys adding scary sounding chemicals to sauces and no doubt bags of white sugar and other baddies.

Local lemons

This salsa is easily prepared and you may want to chop up your garlic, lemon rind etc depending on the potency of your food processor.  We think its best to mash it all up in a pestle and mortar (and hope you have time for this).  Here in Spain, our blender/f.p. is more of a smoothie maker and woefully under powered for the umph a salsa verde needs, you should be left with a vivid green sauce, all the bits well blended and together, mingling and sharing.

Due to the tomatoes, salsa verde doesn’t hang around to long in the fridge, its best eaten fresh poured over roasted veggies or in sandwiches/ tacos/ enchiladas/ burritos etc and we also use it in cooking as a sauce.  Salsa Verde will also grace any pasta, I wonder if they’ve thought of it in Italy yet!?

Tomatillos can be a little hard to get hold of outside Mexico, other green tomatoes work almost as well.

Happy whizzingX

Makes one decent size tubful

The Bits

4 large green tomatoes/ tomatillos, 1 tbsp capers, 1 ½ big handfuls of fresh coriander, 1 of parsley, 1 of mint, 1 teas roasted fennel seeds, 1 teas roasted coriander seeds, 1 teas ground coriander, 2 fresh red chillis (jalapeno?  Gauge how hot you like it), 3 cloves of garlic, 2 lemons (juice and zest), 150ml olive  oil, hefty pinch of sea salt

In the mix – Salsa Verder

Do It

Pop all the ingredients in a food processor and whizz away until deep green and extremely tasty.  Or if you lead a life of leisure and want to do it properly, add garlic, seeds, capers, chilli and lemon zest to you pestle and mortar, add a little oil and get mashing!  Add this potent paste to your food processor with the other ingredients and blitz for 2 minutes.

Serve

Its very easy to just ladle this straight into your mouth!  We would however recommend it mixed in with roasted veggies and will zing up any rice dish.  Use it as a sauce and revel in the goodness.  Jane and I would also have it thinned out a little, as the perfect dressing for a lively salad.

Salsa Verde

We Love It!

There is nothing like the bite and zing of a salsa verde, citrus and herbaceous with hints of spice.  It’s really, very healthy too.  The only sauce for a spring barbecue and salad session.  Why not start early this year!

Foodie Fact

All those green leaf herbs are superbly good for you, packed with anti-oxidants.   Tomatillos were originally cultivated by the Aztecs and contain more minerals than your average red tomato.

Tunes

The only soundtrack to salsa making, Santa Esmeralda – ‘Please don’t let me be misunderstood’ (bad miming and all!)

Berber Eggs On Toast

Berber Eggs on Toast

You know we are in love with Morocco!  Here’s another morsel why…..

The Berbers have been around for a while, the indigenous people of Morocco, and they certainly know a thing or two about breakfast!  I ate these Berber eggs in a small village somewhere in the Atlas Mountains, a breathtaking region in the north of Morocco and home to Africa’s second tallest hill, Mount Atlas.

Berber man taking it easy

I was staying with a friend Mohammed in a little rural village; a huge white water river cut the village in two and my hosts were a gaggle of local musicians and shepherds (the two professions seem to go hand in hand perfectly).  We played music late most nights, I was on didgeridoo duties, and the depth of feeling and talent that most young Moroccans have musically blew me away and my memories of these after dinner jam sessions always inspires me (see below for more music).

After one particularly late night on the music and homemade honeycomb moonshine, one of the older chaps pulled the gas canister/ cooking device into the middle of the room (we all slept together in one room on the floor).  He took out a massive pan and began to fry onions and spices, the smell was intoxicating and unforgettable.  I hadn’t eaten all day (bar a few dried figs).  My first batch of Berber eggs were on their way and greatly appreciated.  Food memories like this will never leave me, they are intertwined with all of my travel (and life) experiences.  Food says so much about culture, heritage and the local environment.  In many cases, if you look in the pot, you see whats happening and where you really are.  The eating is just a welcome consequence.

Berber Eggs are a very simple dish and requires hardly any thought (perfect morning fodder then) but can be whipped up quickly and served any time of day.  We love spices and have no problem with them first thing, ‘start as you mean to go on!’  The egg cooks well in the tomato juices, sort of like a cross between scramble and poached.  The resulting eggs are soft and smooth and ideal lathered on a bread of your choice.  The layer of hummus takes this dish into a certain realm of deliciousness that must be tried to fully appreciate!

Salam Alaikum, Peace be with you and Bon Appetit!

Berber Eggs in the mix

The Bits

1 tbs good olive oil, 4 free range/ organic eggs, 1 onion (thinly chopped), 4 large/ ripe tomatoes (chopped into small chunks), 2 teas cumin, 1 teas turmeric, a little sea salt, 2 tbs hummus

2 thick slices of toasted bread (Moroccan round bread is of course the best)

Touch of fresh coriander to finish (not essential at all)

Do It

Heat olive oil on medium and fry off  chopped onion until soft and just colouring, then add your spices and heat them for 30 seconds, stirring all the time.  Then add your tomatoes and stir well, cook down unti the toms are nice and soft, lower the heat a little and add your eggs (scrambled up beforehand) to the middle and leave a little to cook (you may want to pop a lid on the pan to help here).  One the eggs have cooked a little give them a stir and after a couple of minutes more cooking you are ready to munch.

Berber Eggs on Toast (in the Spanish Sun)

Serve

On two thick pieces of warm toasted bread with a good dollop of hummus on each piece, spoon the Berber eggs over and top with a little coriander (only if you’re fancy).  Then get stuck in!

We Love It!

If you are not musical yourself, after this dish you will feel like singing your heart out!  It’s a real Berber beauty and full of happy memories of far off hills.

Foodie Fact 

Tomatoes actually have more vitamin C when cooked, one of the only fruits/vegetables to get better with cooking (flavour aside).

The only way to enjoy your eggs!

Tunes

Cooking without music is like eating without a spoon (or something like that anyway!)  I like to listen to music relevant to the food I’m creating, get the energy flowing in the right direction.

Gnas El Ghiwane are my favourite Morrocan band.  Here’s a tune I love cooking to, reminding me of the desert and endless bus journeys through nothingness.

Ciambotta (Italian Butter Beans and Greens)

From the top of Knicht – Snowdonia, Wales

We are just back in Wales, the home of the Beach House and arrived to a clear night and a million star welcome! Today has been fantastic, getting settled in again and unpacking the wine bought in France and Spain. We may need to build an extension to fit it all in!

After all the fussing about and sorting we decided to head to the hills, Knicht to be exact, a Himalayan looking mountain near Porthmadog. It is an impressive rocky peak and we knew we had a good day of scrambling and sharp climbs ahead. It turned out to be an awesome walk, with views of the Snowdon range and the Irish Sea. Knicht is surrounded by many small mountain lakes and we’ve made plans to return and camp up there soon. Jane and I are so lucky to live in such beautiful places. We are loving being back in Wales and of course a major part of that is the Beach House Kitchen.

We are getting re-acquainted with all of our cool kitchen stuff; spatulas, knives graters and Buster our semi-wild cat (who lives in the wood store).  We’ve been cooking up a storm with oat breads, hummus, fruit salads and lashing of proper cups of tea. Amongst this frenzy came the idea for his stew.

We fancied a change of taste, we do eat alot of spiced food and have talked of visiting Italy for an age.  We have also been eating far too much amazing cheese in France and quaffing the odd glass of vino, all in all, we feel a little jaded after two weeks or more on the road and this Ciambotta recipe heralds a step back to the food we really love; healthy, fresh, local and hearty.

This Ciambotta, I would imagine, is very un-Italian to most Italians.  But it looks very Italian in Wales I can assure you! We’re a long way from Milan! The colours and citrus of the dish, not to mention the parmesan and hint of tarragon, make for an interesting take on the traditional Ciambotta; a dish normally cooked by Italian mommas to use up spare vegetables. There is nothing spare about these vegetable though, they are all in peak condition, as they should be. Jane has been searching high and low for good produce, it’s that time of year when all that seems good are the Jerusalem Artichokes (nothing wrong with that then!)

To make this recipe more Italian, substitute the parsnip and carrot for aubergine and courgette.  But we’re back in the B.H.K and the local veg is brilliant. We’ve also missed our friend the parsnip, they are as rare as vegans is Spain!

Hearty, up close and personal – Welsh Ciambotta

We used Winter Greens here, they are like cabbage leaves. Kale, Savoy Cabbage and the like would also be grand. Even Spinach would be cool, anything dark green and leafy. The Greens work well because when rolled up and chopped thin, they actually resemble something like pasta (gluten-free wa-hay!)

Bon Appetito!

Makes enough for four hungry folk.

The Bits

3 cups cooked butter beans, 2 tbs good quality fruity olive oil, 1 large onion (finely sliced), 1 stick celery (finely sliced), 2 large carrots (small cubes), 2 parsnips (small cubes), 4 cloves garlic (finely sliced), 2 big handfuls of greens (whole leaves finely sliced), 1 big handful of cherry tomatoes, 1 lemon (juice and zest), 2 bay leaves, 1 heaped teaspoon of dried tarragon and oregano, 2 teaspoons dried basil, 2 cups butter bean stock (cooking juice), 2 tbs parmesan cheese.

In the mix

Do It

Cook off your beans with a little salt for 1 hour (bring to a boil then simmer with a lid). They should be nice and tender. Set aside, this can be done well in advance, you can store them in the fridge for a couple of days.

On a medium heat, warm 1 tbs of oil in a heavy based frying pan and begin to sweat off your onions (5 mins), when soft add your bay leaves, carrots, celery, parsnip and garlic, stir well and cook for 3 mins, then add your dried herbs, tomatoes and greens, stir well and cook for 5 mins and then add your beans and bean juice. Turn the heat up and cook for 5 – 10 mins get it all nice and warm, the greens and veggies should be getting soft and the bean juice reducing a little.

At this stage, pop your lemon zest and juice, parmesan cheese and a glug of great olive oil into the mix, stir in and then pop a lid on and warm on lowest heat for 5 minutes.  If you need a little more sauce, just pop some bean stock in and heath through.

Beach House Ciambotta

Serve

We topped ours with some fresh parsley and basil leaves and nothing else! We resisted a little more parmesan on top, but that would be lovely.  It’s quite a hearty stew, but of course being Italian-ish, a good lump of bread may be in order.  In the Beach House we love stirring yogurt into stew to add some creaminess and the Italians would love some nice chunky croutons (preferably very garlicky!)

We Love It!

The lemon does it here and the pungent parmesan. We love this take on the Italian classic Ciambotta and are glad to be back in the land of the splendid parsnip. This stew is laden with glorious veggies, just the way we like ‘em.

Foodie Fact

Parmesan cheese contains the highest levels of naturally occurring MSG in the food world. MSG is not the baddie that many think, but was only isolated recently by a nice Japanese fellow and mass produced. Most of our really tasty food contains natural MSG and if you don’t mind cheating a little (well, alot really!) just add a little to a stew and watch the compliments come rolling in.

Tunes

As always, we try and keep you abreast of Beach House tunes, now we’re back on the island (Britain) we are re-integrating with some cool youngsters Alt-J, nice beats and melodies off the ‘Awesome Wave’, here we are ‘Dissolve Me’.  Wicked!:

Roast Chestnut, Apricot and Spinach Terrine (Christmas Lunch)

Roast Chestnut and Spinach Terrine

It was -5oC here on our grey island the other day, it reminded me of our freezing Christmas and not at all of Spring (it is allegedly now Spring!)  I come from a family of food lovers and Christmas time can get a little ‘foodie’ and delicious.  But of all the amazing food we ate over the festive period, this Roast Chestnut and Spinach Terrine stood head and shoulders above it all.

This was Christmas day lunch for the Watson family (well my part of the lunch anyway) and the recipe has been hanging around ever since demanding to be posted and shared.  This is a delicious slab of baked nut and leaf and will meet all the demands of the vegetarian seeking something rather special to impress/ reward/ treat loved ones, friends and guests.  It’s quite a grand looking thing that can be wheeled out for any special occasion.  You get the point!

Up at Mum and Dad’s in the wilds of west Durham, we had flown back from our glorious little pad on the Med to a blanket of deep grey mist and drizzle for a crimbo.   A time to retire to the kitchen and feast; drink red wine and whiskey, forget about the sun and personal well-being and throw yourself headlong into christmas pudding, huddle around the fire (playing charades if desperation sets in).  Ah, great memories of festive times.

My family this Christmas at the highest pub in Britain

This dish works well at anytime of year, but is especially rewarding when things are colder and darker.  February is perfect for that, the January detox is over and your ready to over indulge again!  What a glorious cycle!

Chestnuts make great roasts, they are the starchiest of all nuts so they bind things together nicely.  Collapsed terrines taste fine, they just look like a horrible accident.

This superbly glorified nut roast has all the richness of a meat-style dish and will sate any carnivore (for a while, just don’t tell them that it is vegan!)  We absolutely loved it and most of the family preferred this to the fish that was also being served.  It is moist and hearty and is a real looker, a dish that naturally takes centre stage.

It has a few steps in preparation and does take a little effort, but your loved ones are definitely worth it.

Have a magic (festive) February!

This recipe fills a large terrine dish and is good for 8 portions.  If you don’t have a terrine dish, you can use any deep and, preferably narrow, oven dish.

The Bits

Nut layer – 8oz mixed nuts coarsely ground (hazelnuts, walnuts, cashews, pecans), 2 oz dried apricots, 4oz breadcrumbs, 2 tbsp olive oil, 2 onions (finely chopped),  3 ripe red tomatoes (chopped), 2 tbs good tomato puree, 1/2 tsp nutmeg, pinch of cinnamon, pinch of ground clove, 3 cloves garlic (crushed), 1 small egg (not needed if vegan), sea salt and black pepper,

Chestnut layer – 2 oz chestnut mushrooms, 8oz chestnut puree (best homemade if you can), 4oz cooked chestnuts, 1 tbsp breadcrumbs, 1 tbsp oil, 1 large onion, 2 sticks celery,

Spinach layer – 1 oz butter (we used olive vegan spread here), 3 garlic cloves (crushed), 1 kg spinach leaves,

Do It

Nut layer – Blitz in a food processor the mixed nuts and apricots then mix together with the breadcrumbs.  Some chunks are fine.

On medium heat, fry off onions until soft and add your mushrooms, cook for a minute and then add your tomatoes and puree.  Cook until a thick sauce-like texture is formed.  Season, cool (20 mins in the freezer) and then add to blitzed nut mix, stirring in the egg and spices.  Set aside.  One down…..

Chestnut layer – Fry off your onion and celery until soft, then add you chestnut puree and cook for 10 minutes on a medium heat, then add cooked chestnuts and breadcrumbs.  Season and set aside.  Two down…..

Spinach layer – Melt butter/ alternative in a saucepan and fry garlic for 3o seconds and then add spinach leaves, lower heat and allow to slowly cook for 10 mins with lid on.  Empty into a colander and gentle squeeze out excessive water.  Season and set aside.  Nearly there…

Preheat oven 180oC

Oil you baking dish, then line with greaseproof paper, begin to add your layers, gauging quantities it should go; nut, spinach, nut, chestnut, nut and pressing down evenly and firmly as you go.  Cover with oiled greaseproof paper and bake on the middle shelf for 35 – 40 minutes.

Remove from oven, then turn up heat to 200oC.  Empty the terrine out, ever so gently, onto a baking tray and play back into the oven for a final crisping.  Bake for around 10 minutes or until you are happy that the terrine is looking nicely browned.

Remove from oven and leave to rest on a wire rack for 5 minutes before serving.

Jane carving the roast!

Serve

One your finest platter, we scattered a few basil leaves that were lingering around.  Cut in and served in nice thick slices, no sauce required, it should be nice and moist.

We Love It! 

This dish will now always remind us of Christmas and happy times, we may even be making it every Christmas from now on.  Can we wait that long!?

Foodie Fact

Chestnuts should not just be for Christmas, they are an awesome nut all year round and superbly healthy.  Chestnuts originate in China are are best in the cooler months, they are lower in fat than all other nuts and are a great source of minerals, protein and vitamins; especially rich in vitamin C.  Their starchy make up is not dissimilar to a potato!  Of course they are gluten free and make a great alternative, when dried and ground, to flour.