About This Blog

So it's got to that point... that point when your adventures in the kitchen are getting so ridiculous that your friends say, 'I know... you should start a blog!'

Well here it is. A collection of my favourite recipes, my own recipes and the beats that turns cooking at home into such a delight.

My Recipes

.........................


Recipe no1:  Beetroot + Goats Cheese Veggie Burgers

Where this all began... After seeing a cooking demo by Jack Monroe cooking up her famous 9p veggie burgers the smell was so delicious I had to try them. Being the first time I made veggie burgers I realised how easy it would be to make them using almost anything as they were bound by a base of kidney beans. Growing up I never used to like beetroot but after working in a restaurant that makes everything taste delicious I have grown to love it and it is now one of my favourite vegetables to experiment with.


Makes 10

Ingredients:

4  medium / large raw beetroot grated
1  carrot grated
1  large red chilli finely chopped 
1  tin chickpeas
1  tin kidney beans
1  red onion
1 butternut squash
handful coriander
soft goats cheese log
olive oil

Turn the oven to 180 degrees. Chop the butternut squash and red onion into 1.5cm chunks and toss in separate bowls with olive oil, salt + pepper. Roast the butternut first and after about half an hour add the onion as it takes much less time to cook. Roast until the squash is golden and the onion is caramelised (I like to check regularly that the onion doesn't burn). 

Whilst these ingredients are roasting put the chickpeas and kidney beans in a saucepan, cover with water and bring to the boil for 10 minutes. This will soften the beans and make them much easier to use. Once softened, drain and put aside.

Once the roasted veg is cooked get a large pan, heat some oil and fry the beetroot, carrots + onion to soften and get some flavours flowing. Keep it moving and after about 10 minutes take off the heat and add the squash + beans. Use a potato masher and give it a good mashing until the elements are well combined. In the last stages add the chilli and chopped coriander. Taste + season. You should have some good seasoning from the roasted veg already.

Take half the goats cheese and mix thoroughly into the mixture.

These are a little messy to shape so get some flour at the ready and shape into burgers with floury hands and refrigerate before frying, this will help the shape hold.  If you fancy it... make a dimple in the centre of each burger and encase a slice of goats cheese. 

My perfect serve: A brioche bun with sliced avocado and tomato + chilli chutney.

.........................

Recipe no2:  Beetroot + Horseradish Chutney


I had to have a go at creating this myself after a craving that could not be satisfied! I purchased a jar on holiday and opened it to find that it had fermented and fizzed up out of the jar. I am now highly addicted to this chutney... and am usually making in double batches. I would suggest a good movie for prepping as it takes a while to chop the beetroot into tiny cubes! The horseradish is a subtle element to this recipe as you don't feel the heat once it been cooked, so you can play with amounts here adding more if you fancy it. If you like it sweeter, add a glug of pomegranate molasses. 

Makes: A few small jars!

Ingredients:

750g cubed raw beetroot (about 4 medium sized beets)
160g horseradish root (grated)
150g balsamic vinegar
150g red wine vinegar
300g caster sugar
20g pomegranate molasses (optional)
3tsp coriander seed
15g sea salt
3 lrg shallots (finely chopped)
Juice of 1 lemon

Dissolve the sugar slowly in a pan with the balsamic and red wine vinegar.  Add the beetroot, shallots, coriander + sea salt. Simmer for a good 40 mins, then add the horseradish. 

Simmer and stir occasionally until all the liquid has dissolved. A good way to check this is by running a spatula across the bottom of the pan, if you have a thin layer of thick liquid that stays parted as you run through it, you're there. It will never completely disappear, unless you leave it to go to far!

Taste. You will probably need some acidity. Add the lemon slowly, stir and taste. At this point I would decide whether to add the molasses. Stir and taste.

To sterilise your jars put them in the oven for 20mins at 160degrees. Leave to cool slightly, then add your chutney. This chutney is pretty good to use right away, but a good week or more will make it a little tastier. This chutney keeps well!

.........................

Recipe no3:  Avocado Hummus


Ingredients:

1 tin chickpeas
2 ripe avocados
2 tbsp tahini
Juice of 1/2 limes
handful of coriander
big glug of olive oil
sea salt



A delicious accompaniment for my beetroot burgers, why have I not discovered this sooner?! After eating avocado daily for the last 3 weeks I decided to mix it up. This makes a good sized portion, certainly enough for a big bag of tortillas :D

This is so easy, just whizz the whole lot up and adjust the lime and salt to season to your taste. A little extra coriander is what bought mine to it final state of perfection. You can have a play around with this adding fresh red chilli or different spices.

.........................

Recipe no4:  Beetroot + Chipotle Hummus

Ingredients:

1 tin chickpeas
250g raw beetroot
2 tbsp tahini
Juice of 1 lemon
1/2 chipotle in adobo sauce
big glug of olive oil
sea salt
cracked black pepper


Peel your beets! Chop into small chunks, lightly mix with olive oil, season with salt + pepper and roast covered in foil until soft. The foil stops them becoming too shrivelled and dry.

Whizz up your roasted beets with chickpeas, tahini, juice of 1/2 lemon to start and 1/4 of your chipotle. Add in half a cup of water a big glug of olive oil and season with salt. Once you've made this base you can adjust the acidity by adding more lemon if needed, more salt if needed and more oil or water. You can make hummus without oil but it gives it a delicious silky smooth texture (and it certainly tastes better!!) I would say no more than 3 tbsp of oil. And of course, adjust your spice levels!! I used half a chipotle in the end and added some extra chipotle powder as it has more smokiness than heat.

This hummus is a delicious accompaniment to avocado on toasted sourdough. Enjoy :D

.........................

Recipe no5:  Squash + Coconut Soup


Ingredients:
1 tin coconut milk
1 small squash / half large squash
1 large onion
coconut oil
500ml vegetable stock
big handful coriander
juice of 1 lime
cumin
jalapeños


Thank you so much to the amazing Shirelle at work who decided to give up a huge bag of food due to overflowing cupboards! Intending to make something using these ingredients I picked a tin of coconut milk and surprised myself with the result.. the MOST DELICIOUS soup!!

Slice the onion and using a large soup sized saucepan fry lightly in coconut oil until soft. Add the squash chopped into small chunks and stir for 8-10mins until the onion starts to brown. As soon as it starts to brown stop it going too far by adding the vegetable stock and coconut milk then keep on the heat until the squash is cooked through. Add a handful of jalapeños (amount dependant on how spicy you like it!!), lime juice to taste, a teaspoon of cumin, and whizz up with a blender until smooth. Season to taste, then stir through finely chopped coriander.

Serving suggestion: I've recently got into having something chunky in my soup instead of bread with this one I roast some tomatoes in the oven whilst cooking the soup then just put in the top :)

.........................

Recipe no6:  Beetroot + Blue Cheese Pizzas


Base:                                                    
15g fresh yeast or 7g sachet dried      
300ml tepid fresh beetroot juice          
500g strong white flour                      
15g fine sea salt
2tbsp extra virgin olive oil

Sauce:
bunch raw beets
bunch vine tomatoes
1 lemon

Topping:
your choice of blue cheese, recommended a Gorgonzola or Stilton (Colton Basset is my preferred local cheese tipple)
beetroot chutney (see recipe no.2)
rocket

One of my favourite get together meals is pizza night! The best pizza dough recipe I've found is from Polpo so refer to the recipe in my favourites. All you're doing is replacing the water with beetroot juice. To make beetroot juice, get a bunch of fresh beets and grate them up, take some muslin and squeeze the grated beetroot to extract juice. Reuse the grated beets in a coleslaw or salad.

The sauce is really simple but one of the best sauces I've made. Peel, drizzle in olive oil, and roast the beets and tomatoes until soft, they should start to shrivel and brown very slightly. Whizz up in a food processor, season with salt, pepper + lemon. Quantities aren't too necessary here as any left over sauce you can use for pasta or a veggie stew. The beetroot : tomato ratio is always fun to play with, they'll taste different every time.

It's easy (for me especially) to go overboard with pizza toppings but this one is just so delicious with the 'less is more' tactic. Earthy pizza base, with a delicious perfectly seasoned sauce, topped with a slightly sweet chutney, balanced out by that tasty blue! 



No comments:

Post a Comment