Another using up bits in the vegetable box recipe. The weather is definitely shouting Autumn at me. All those lovely autumn colours just had to taste good together, right? 3 carrots, peeled and sliced diagonally (more surface area) 3 parsnips, as above 2 apples, deseeded and cut into quarters - don't bother peeling them1 stick …
Tag: spices
Crunchy Bread Pockets
I hate waste. I've probably said this before. I had a few slices of bread left that had gone a little mouldy on the crusts so I sprang* into action. Cut off the crusts, then rolled them as flat as I could with a rolling pin. Brown bread is surprisingly resilient. Cheap white bread would …
Miso Peanut Maple sauce
This came about because I found a packet of salted peanuts that needed using. Never one for a soggy nut, I toasted them in a small pan with 1/4 tsp olive oil and 1/4 tsp salt. You will need a spice grinder or similar. OR a huge pestle and mortar to take out your frustrations. …
A Tale of Two Lentils
During yet another cupboard clear out, I came across a package of Greek green lentils. These ones, to be precise. Warm lentil salad! I exclaimed. (No, really, I did.) So I chargrilled up a courgette and an aubergine, chopped them into smallish bits, tossed them in with the lentils and added a gorgeous dressing of …
Courgette Shawarma
Ok, it's not actually shawarma. I haven't spiked extra large courgettes, and grilled them on an upright spit. No. But I have taken some of those shawarma spices, and rubbed them all over some beautiful white Turkish courgettes. I love all of the courgette family, but the white ones do seem to hold up better …
Speculoos Spiced Biscuits
Some days you just want a biscuit. Ok, let's be honest here, most days you just want a biscuit. (Cookie, for my American friends.) I like making biscuits, but a lot of the time I can't be bothered with recipes that have more than, say, three steps. This one is a nice, simple one, and …
Spiced Chicken, Bacon and Chutney Paté
I love a good paté. From the small glass jars of chicken or beef paste available in every supermarket to the first course servings of velvety parfait in restaurants. Seeing as I love it so, I was pondering why I'd never made it. A Sainsbury substitution fixed that.Suddenly I had 400g of chicken livers to …
Hail Seitan, Destroyer of, er, bread.
I admit, I am late to this homemade seitan thing because a) I'm not a vegetarian and b) lots of restaurants out there have been doing it better, for longer but as my tooth works are ongoing, I needed a protein with no surprises.I'm not a fan of doner meat, not because of the ears/noses/toes …
Hallloumi & Mint snacks
Greek (Orthodox) Easter came and went this year, and more or less passed me by. When you're the only Cypriot around for miles (that I know of, anyway) there doesn't seem to be a lot of point in doing much about it. If we had an Orthodox church near, I'd probably go, but we don't, …
Breakfast Bran Muffins
I admit, I do love a good bran muffin. But not the dry, cardboardy ones that used be sold as healthy. No, I want them to be flavourful, and tender, as well as full of good things.The original recipe for these is from Kellogg, but I wanted to make it vegan, and also to add …
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