Tag Archives: supper

Cheese-chilli bread to die for

3 Oct

This was an experiment due to an excess of cheese in the fridge, mostly.

Cheese, chillli, garlic, bread, crusty,

A golden slab of cheese and chilli bread – a successful experiment

I didn’t measure anything, so if you need precise quantities, I’m sorry… Bad blogger. But the ‘recipe’ is marvellously flexible and forgiving, so even if you’re a precision chef, give this a whirl.

I started with cheese – about 300g of mixed cheese lurking in my fridge – a feta-like salty number, and rich creamy cheddary type (but choose your cheese – a salty one means you don’t have to add extra salt) chopped into smallish but uneven chunks (it will melt in the oven).

About 300g of general-purpose white flour – I added another couple of shakes once the first lot was mixed, because the dry mix seemed to call for more flour.

Two green chillis – one was bland, one turned out to be quite hot – chopped small. A couple of sprigs of fresh rosemary and some thyme; three cloves of garlic, crushed; two heaped tablespoons of sour cream (greek yoghurt would be fine), a bit of salt, a good grinding of black pepper. Add it all to the cheese and flour mixture and stir; whisk two eggs and add them to the mix, then pour in a slosh of milk and stir thoroughly, adding milk gradually till it’s a nice sticky heap – not runny, but not stiff. Malleable but not pourable. At the last minute add a 10g packet (two level teaspoons) of baking powder and mix in thoroughly.

Line a tin of your choice with grease-proof (baking) paper, and pour in the mixture. Stuff into the oven on a medium heat and check after 50 mins – if it’s tanned and firm to the touch, it’s ready.

Eat while warm, or if you’re patient, let it cool. Great with soup, salad, or a treat on its own.

Try not to sneak down to the kitchen at midnight to scoff the lot.

vv

Gourmet tastes for next to nothing

18 Sep

If you ever wondered how to make a filling, hearty, scrumptious and attractive meal from a few roots and a bit of cabbage…. to satisfy even the most carnivorous of people, read on.

I had lot of root veg in the house, so for supper tonight I chopped sweet potato and half a butternut squash into chunks, turned them in oil and mixed herbs with a heavy pinch of chilli flakes, and bunged them in the oven on top heat. So far, so good.

Then it was the spuds – peeled, chopped and boiling, they toiled away while I peeled garlic and got Rich to pick parsley and chop it very finely. Jules was shredding red and white cabbage, meanwhile, and I was eyeing up the spice shelf.

When the spuds were soft, I drained them, pressed four garlic cloves into the steaming pan, added a sizable chunk of butter and a slosh of milk and mashed their socks off before dropping in the parsley for a final stir.

The cabbage was boiling hard for three minutes while the parsley was making the mash look pretty; then the cabbage was well drained and put back on a gentle heat. Three heaped tablespoons of sour cream, half a teaspoon of nutmeg and a generous shaking of paprika, lots of black pepper, and a thorough stir to coat and colour the white and purple shreds… and it was all ready.

The variety of flavours – sweet roots with an aromatic herby savour and the bright warmth of chilli; earthy mash with tangy garlic and parsley freshness, and the wonderfully complex spicy, creamy cabbage… contrasts that complemented perfectly, and won compliments. The colours and textures, too – I’ll definitely be doing this combo again – an off-the-cuff experiment that worked perfectly. It would be great for autumn and winter, and wonderfully cheap. Spuds, roots and cabbage, with a bit of spice and cream to add the luxury. Can’t be beaten.

Cheap? Yes, for sure.

Easy? Yes – nothing complicated, just some chopping and seasoning to think about.

Delicious? Oh…. yes… mmmmm.

cheap easy delicious

Sweet roots, garlic mash, spiced creamy cabbage

Spicy greens stir-fry

8 Mar
brassicas, broccoli, cabbage, spicy, spices, sesame, vegan, vegetarian, cheap easy delicious, vegetables

Intriguing, zingy, fresh, crunchy and full of character

Here’s a zingy vegan recipe that – if you’re dubious about brassicas – will transform your feelings about cabbage and broccoli. If you’re already a fan, this is another way with the greens.

Lots of people hate the idea of broccoli and cabbage, probably because as children they were fed them cooked to the point of disintegration.

Such a shame – not only are they incredibly good for you, full of nutrients and health-promoting goodies, but when properly cooked are delicious, fresh, crunchy, lively veg; and in this form, all the supper you can eat.

For four people (or three greedy ones) as a supper dish. As ever, this is how I did it, but you can improvise as you please:

What:

Two good broccoli stems (heads 6-8cm across)

Quarter of a cabbage (I used winter green cabbage, but choose your favourite leafy green)

4 cloves of garlic, finely chopped

2 tbsps of fresh ginger, finely chopped

2 tbsps sesame seeds

2 tbsps flaked almonds

1 tsp cayenne pepper or chilli flakes

1 tsp of Thai 7-spice powder

A good pinch of mixed herbs

Salt to taste

How:

Chuck everything except the green veg into a wok or a big saucepan, with a slug of oil (by preference, toasted sesame oil, but whatever you like to cook with).

Stir it thoroughly and let it all sizzle gently until the sesame and almonds are starting to colour, and the spicy aroma is getting heady (about 10 mins).

While that’s doing, chopped the broccoli into bite-sized bits, and the cabbage into fine slivers. Dump them into the wok and stir everything together for two minutes to coat the veg in spices, then turn up the heat and fry, turning and stirring continuously to avoid burning. It’ll take about 10 minutes to cook the veg till they’re bright green and al dente – still with a bit of crunch and character.

Serve with rice or noodles and eat immediately, while good and hot.

You can turn it into a meaty treat just by adding some chicken, pork or fine-cut beef, but I think it’s utterly scrummptious as it is.