#Veganuary salad – Caramelised Tofu salad

Caramelised Tofu salad

Caramelised Tofu salad

Caramelised Tofu salad

Serves 2 as mains or 4 as a starter

  • 70g wild rocket – washed

    Salad components

    Salad components

  • 150g beansprouts – blanched & drained
  • 200g tofu – fried in caramelised sugar
  • 2 fresh tomatoes – Cut and de-seeded.
  • Teaspoon of Sesame seeds

For the vinaigrette

  • 3 tablespoons mustard oil
  • 2 tablespoons soy sauce
  • 1 generous pinch of ground ginger

    Prepping the tofu

    Prepping the tofu

  • ½ teaspoon of caster sugar
  • 1 pinch of salt
  • ½ small red chilli – very finely chopped
  • Garlic granules

 

Prep:

Tofu sticks

The tofu is sold as a block that will need to be cut and fried. Use the DragonFly pressed tofu as they are much tastier and absorb flavours.

Just cut as in the picture. Rub with salt and ground ginger. In a hot pan, add 2 tablespoons of vegetable oil with 1 teaspoon of sugar. Leave the sugar to brown slightly. Then add the tofu sticks and swirl to allow the sugar to coat the sticks. Allow 1 minute for each side to crisp before turning them from side to side.

Once that is done, set aside and prepare the other components of the salad.

The vinaigrette. In a small jar with a lid, add: mustard oil, soy sauce, ground ginger, caster sugar, salt, garlic granules, and chilli. Shake well to combine. Taste and adjust the seasoning.

Mixing bowl

Mixing bowl

Caramelised Tofu salad

Caramelised Tofu salad

Now into a large bowl, add: rocket, sprouts, tomatoes and toss. Add the tofu sticks, sesames seeds drizzle the vinaigrette, serve & enjoy!

See the original post on my vegan blog here.

#Veganuary soup – Beetroots red pepper and mustard

Beetroots red pepper & mustard soup

Beetroots red pepper & mustard soup

Beetroots red pepper and mustard soup

Serves 3

  • 4 small precooked beetroots
  • 1 big red sweet pepper
  • A hand full of fresh coriander
  • 1 small red onion
  • 1 tea spoon wholegrain mustard
  • Salt
  • Mustard oil

Method:

Peel the outer layer of the beetroots, rinse and roughly chop. Do the same for the onion, cut the sweet pepper and the coriander. Rinse all and place in a deep pan with 1L water or stock. I did mine just with water and salt to keep it simple.

Add 2 tablespoons of mustard oil and 1 teaspoon of wholegrain mustard. Cover and place on the hob to simmer for 20 minutes. This will allow the vegetables to soften.

 

To gauge that the soup is ready, taste the hardest to cook vegetable in the pot. Here it would have been the beet if they were not precooked. So, I tasted the onion quarters and sweet pepper.

Adjust the seasoning, take away from the hob and using a hand blender. Liquidise the soup to your liking.

I like my soup with bits in it and others prefer theirs smooth.

Beetroots red pepper & mustard soup

Beetroots red pepper & mustard soup

Serve with croutons or… potato wedges on a skewer.

Enjoy. x

See original recipe on my vegan blog here

#Veganuary mains – Creamy Spinach & garlic roast potatoes

Creamy Spinach & garlic roast potatoes

Creamy Spinach & garlic roast potatoes

Dinner for 2

Ingredients:

  •  150ml Alpro cream

    Creamy spinach ingredients

    Creamy spinach ingredients

  • 1 medium carrots
  • 200g bag of spinach
  • 2 white shallots
  • 6 small potatoes
  • 25g soya mince
  • 2 garlic cloves
  • 4 Brazil nuts
  • 1 spring onion
  • Salt & Pepper
  • Groundnut oil.

Prep:

Re-hydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Ready to roll!

Ready to roll!

Wash the spinach and set aside.

Parboil the potatoes in salty water and halve them.

Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.

Grate the Brazil nuts.

Method:

Preheat the oven at 180°C.

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

Crushed potatoes

Crushed potatoes

Crushed potatoes 2

Crushed potatoes 2

Crushed potatoes 3

Crushed potatoes 3

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper & garlic.  Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve.

This dish is the worst nightmare of a person with nuts allergies make sure none of them is around.

Enjoy!

See the original recipe from my vegan blog here.

#Veganuary – Cinnamon pear Tatin

Cinnamon tatin with Single cream & poppy seeds

Cinnamon tatin with Single cream & poppy seeds

Cinnamon pear Tatin for 10

(see original post from Nash’s vegan creations, my test kitchen here)

Ingredients:

  • 7 medium pears halved and corked
  • 1 teaspoon of ground cinnamon
  • 125g of sugar
  • 1 pinch of salt
  • 1 lemon zest
  • 125g butter
  • 1 rolled pastry (made with dairy free butter, sugar and flour)
  • Cream for serving (use alpro soy cream)
  • A 25cm tart dish

Pre heat the oven at 200°C

Method:

Pear zest and poppies

Pear zest and poppies

Pour 100g sugar and 100g of butter in a pan, melt both stirring until they start to brown. Add the peeled halved pears in the mix, all the cinnamon, lemon zest and salt. Cover to simmer for 20 minutes until the pears soften.

Meanwhile, coat the inside of the baking dish with half of the remaining butter and dust with the remaining sugar.

cinnamon 2Place the pears in the baking dish one by one and face down, then cut the remaining piece of butter and deposit the chunks on top of the pears. Now cover with the rolled pastry. Use a fork to prick the top of the pastry all over so it will let steam out while the cake is baking.

Place the dish in the oven and cook for 40 minutes at 200°C.

Once it is ready, take the dish out of the oven and allow it to cool down before serving.  and leave to cool before serving.

cinnamon pear tatin

cinnamon pear tatin

I served mine with cream and poppy seeds to finish. Alternatively use roasted almond flakes.

I use very little sugar because I am not a big fan. If your guests have a sweet tooth, serve the cake with a coulis or ice cream.

ENJOY!

Don’t forget to post a comment!

To see the original recipe from my vegan click here.

Coming up – Noel By HJ

Sorry faceStill to come this week, my Christmas menu, but you can use it for your New Year’s celebration instead why not?

Sorry it is a bit late, but it has been a very busy events month as I am an events’ coordinator and have just finished a 10 days stretch nonstop at work!

Here is the menu you will be having recipes for

My menu starts bouchees including salmon and prunes wrapped in bacon

Noel by HJ Bouchees

Noel by HJ Bouchees

Starter is a verrine with Surimi

Noel by HJ verinnes

Noel by HJ verinnes

Mains is lobster with swede & Parsnips mash

Noel by HJ lobster

Noel by HJ lobster

Dessert is a 2 buches de Noel with ground roasted hazelnuts & coffee.

Noel by HJ les deux buches

Noel by HJ les deux buches

I hope to post all the recipes this week.

The menu looks expensive, but it amazing what you can do with a bit of creativity.

To listen to the related Croydon Radio show, click on this link.

Thank you for checking in!

x

Buche or Yule log is the French Christmas cake

Buche or Yule log is the French Christmas cake

#ChristmasScraps – The cheese board 3

HJ's Filo quiche

HJ’s Filo quiche

Filo quiche

(Also using left overs roast vegetables & bacon)

Ingredients:

Serves 6

  • 250g roast vegetables – Leftover
  • 3 slices of bacon – Leftover
  • 2 medium tomatoes
  • 1 small onion
  • 100ml double cream – leftover
  • 150g mix cheeses – leftover
  • 100g cucumber
  • 100g leek
  • Garlic granules
  • Salt and black pepper
  • 4 sheets of filo pastry – (£1.39 for 12 sheets)
  • 25cm tart dish
  • 10g butter
  • Green salad to serve with.

Total spend: £1.39p

Method:

 Preheat the oven at 180°C

Cut the leek in half and separate the leaves. If the leaves are too large, cut them in half, length ways so they look like strips. Cut the cucumber in strips using a mandolin or potato peeler. Cut the bacon in strips too, grate the cheeses, chop the tomatoes and slice the onion as in the picture above.

In a bowl, add the grated cheese, the cream and 100ml water. Also add salt and black

Quiche filling 1

Quiche filling 1

pepper, garlic, mix, taste and adjust seasoning. Set aside.

Butter the bottom and sides of the tart dish and layer in the filo sheet crossing each leaf: the sheet are rectangular so if you lay a sheet one way, lay the next one across it as if creating a star or the British flag.

Once that is done, stretch out at the bottom of the dish, the

Quiche filling 2

Quiche filling 2

leek and cucumber strips, spread the roast vegetables, the

bacon and then the tomato. Pour over it the cheese and cream mix, then the onion slices. Give it a slight shake then fold inward to the ends of the filo sheets. Brush butter over the filo ends before placing the quiche in the middle tray of the oven.

Bake for 50 minutes at 180°C.

Quiche filling 3

Quiche filling 3

Quiche filling 4

Quiche filling 4

Cooked quiche 1

Cooked quiche 1

Cooked quiche 2

Cooked quiche 2

Quiche serving suggestion

Quiche serving suggestion

Leave to cool down a bit before serving. I served mine with a spinach and cherry tomato salad.

To see the whole leftover series, type #XmasScraps #ChristmasScraps in the search box. You will also find ides for using leftover Christmas pudding, Turkey etc… Don’t forget to post your comments!

Happy Christmas.

#ChristmasScraps – Leftover turkey 3

DSC05678 1 blog

making a sandwich!

Brioche bun & Turkey sandwich

For 2

Ingredients:

  • 2 Brioche buns – 25p each Tesco
  • Turkey meat – leftover
  • Mayonnaise
  • Coriander or Salad
  • Tomato – leftover
  • Salt & black pepper

Total spend: 50p

Prep:

Pull the meat off the bone and season with salt & pepper.

Rinse the coriander and flick water out of it. Cut the tomato in 4 slices.

Cut the buns in two and generously spread the mayonnaise on all 4 sides. On the bottom sides of the buns, first layer the coriander, then meat, and then tomato. Put the cap on and enjoy.

 

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 4

Brioche bun & Turkey sandwich 4

Can also be enjoyed with mustard instead of mayonnaise.

Love this sandwich! The buns can be found in Tesco. 4 cost £1.

To see the whole leftover series, just type ChristmasScraps or XmasScraps in the search box.

Next, we will be using the left over Christmas pudding! There is Ice creeeeeam!

#ChristmasScraps – Leftover turkey 2

Cocoturkey

Cocoturkey

Turkey & coconut milk stew

For 4

Ingredients:

Roast potato

Roast potato

  • 400g roast turkey (meat only) – leftover
  • 400g Roast potatoes – leftover
  • 400ml Coconut milk – 69p
  • 100ml stock
  • White pepper
  • 1 big leek – leftover
  • 3 celery sticks – leftover
  • 2 banana shallots or any onion
  • 2 garlic cloves

    Cocoturkey Ingredients

    Cocoturkey Ingredients

  • Thyme
  • Chili
  • Vegetable oil
  • Any bread to serve

Total spend: 69p

Prep:

Pull the meat off the bone and set aside (feel free to keep the bones of your prefer).

Cut down the roast potatoes if necessary. I used whole roasted hasselback potatoes (with skin) and had to cut them by 4. So, it is up to you. Try not to cut them too small. As they might disintegrate in the stew. Leave them to one side.

Rinse then cut the celery and leek roughly about the same size in length. Peel and quarter the onions. Peel and press the garlic set all aside.

In a hot large pan, heat 3 tablespoons of vegetable oil, then fry in the onion and thyme until the onion starts to brown. Add the turkey, the cut celery sticks, garlic, white pepper, chili flakes and salt then stir fry for 2 minutes. This will allow the former roast turkey to absorb new flavours and the celery will start to soften. 

Now add the stock, coconut milk, potatoes, stir and adjust seasoning before covering the pan to simmer the stew for about 10 minutes on high heat. Remember, both the turkey and the potatoes al already cooked… the more you leave the pan on heat, the more the potatoes will disintegrate…

Serve hot.  And enjoy with some slice of bread to soak up all the juices.

The coconut milk is very flavoursome, but the starch from the potato does a good job making the sauce less watery… If you’ got some coconut cream, use it, it will be a treat!

PS: Over indulgence is not good for your diet… Make sure you eat some salad…. Tomorrow!

Bon appetit

#ChristmasScraps – Leftover turkey 1

With turkey, like chicken, you can do anything you want, you can strip the meat from the bones and make a sandwich wrap, make it crispy and add it to a salad, or top a noodle soup, why not? With my leftover roast turkey, I made a vegetable stir fry, a coconut milk stew and a brioche sandwich… All quick and easy to make… See the first recipe below.

Turkey & Orange stir

Turkey & Orange stir

Turkey & orange stir fry

For 4

Ingredients:

  • 400g roast turkey – Leftover
  • 1 red pepper – 20p
  • 1 orange – leftovers
  • Thyme
  • 3 spring onions -10p
  • 250g chestnut mushrooms – £1
  • Dry garlic
  • Chili flakes
  • Black & green olives – leftovers
  • Butter

Total spent: £1.30

Prep:

Remove the meat off the bone and cut as big or small as you wish.

Pulled meat - Turkey leg

Pulled meat – Turkey leg

Rinse and cut the mushrooms as your mood dictates. Keep separate. Slice the red pepper, remove the seeds and cut as you wish. Do the same for the spring onion.

Cut 4 large peels of orange and 3-4 slices of the peeled orange.

Measure a handful of black and green olive and rinse the vinegar off them.

The idea of this dish came out of a Cuban menu I made earlier this year. The final taste will have a very slight bitterness with a hint of orange.

Method:

Heat a large enough pan with 30g of butter, in it, fry the orange peels for 2 minutes, then add thyme and the turkey. Dry fry until the turkey starts to brown. This should take 4-5 minutes for all the pieces to start being crispy.

Add the mushrooms with chili flakes, dry garlic, salt and stir fry for 5 minutes allowing the water that came out of the mushrooms to dry out again. Now add the spring onion, pepper, olives, and orange slices. Toss stir continuously until the pepper softens.

It should take 5 minutes. Aside from the mushrooms, the red pepper is the only element in this dish that would take long to soften. Once

the hardest vegetable is soft, then the dish is ready.

Turkey and Orange Stir with Duchesse

Turkey and Orange Stir with Duchesse

Remember to remove most of the orange slices and peels to avoid the dish being more bitter than necessary.

Once it is done, remove from heat and allow to seat few minutes before serving

Turkey and Orange Stir with Dauphines

Turkey and Orange Stir with Dauphines

I served mine with some Pommes Duchesse (piped mash potato) and Pommes Dauphines (deep fried).

More leftovers Turkey ideas here and here.

#ChristmasScraps – Leftover potato mash 

Waste not!

Imagine, you’ve had that big Christmas lunch and don’t know how to refurb or recycle that pile of potato mash is left over the next day. Fear not! Try these two fantastic potato mash make overs…

First, it is the Pommes Duchesses. If you’ve got a proper piping bag they can be really fancy and cute. Duchesses are piped and baked. Then you’ve got the Pommes Dauphines. These ones are deep fried dough balls. Both really tasty…

In the spirit of not wasting, you can also use your potato  peels to make some great homemade crisps… read on and don’t forget to post a comment!

Pommes Duchesse

(can be used in place of chips)

Pommes Duchesse

Pommes Duchesse

Serves 4

Ingredients:

  • 500g mashed potato
  • 10ml water
  • 30g butter
  • Paprika
  • 2 eggs
  • 50g self-rising flour

Total spend: £0

Method:

For the Pommes Duchesse, heat the oven at 180°C.

Heat water and butter until the butter has melted. Add the sieved flour and mix quickly with a spatula.

The pan should still be on heat, now add Crack both eggs (whole) and add to the mixture. Mix very quickly before the eggs starts to heat up. Once the mix looks like a batter, remove from heat and add the mash potato with salt and paprika before stirring everything together until obtaining a smooth batter.

Duchesse batter 1

Duchesse batter 1

Duchesse batter 2

Duchesse batter 2

Duchesse batter 3

Duchesse batter 3

Duchesse batter cooked

Duchesse batter cooked

If you’ve got a piping bag, use it to pipe the duchess on a baking tray. Otherwise, just use a freezer bag and cut one of the corner with a pair of scissors before using it as a piping bag.

Place the tray in the oven for 30 minutes at 180°C.

Duchesse serving suggestion

Duchesse serving suggestion

Enjoy.

Pommes Dauphine

To do my Pomme Dauphines, I used the same batter. Instead of piping I made dough balls that I deep fry for 3 minutes in a chip pan. Pommes Dauphine can be made without the eggs, they are the easiest version of the Pomme Duchesse.

Pommes Dauphine 1

Pommes Dauphine 1

Pommes Dauphines

Pommes Dauphines 2

Pommes Dauphines serving suggestion

Pommes Dauphines serving suggestion

Potato skins crisps

As for turning the potato skins into chips. If you intend to use the potato skins in this way, wash the potato before peeling them.

Rinse the peels to remove the extra starch, then spread them on tissue paper to absorb the extra water and dry them.

Potato skin 1

Potato skin 1

In the mean tine, heat the oil in the chip pan, then fry them until brown. Remove oil and sprinkle with cracked pepper and sea salt.

Serve a part of the starter with a dip… I served mine with a carrot & sunflower seed butter.

Potato skin 2

Potato skin 2

Did you know, potato skins are really good for you? Apparently 20% of the potato’s nutritional value is found on in the skin.

Potato skin 3

Potato skin 3

Now your turn to try! Let me know which one you will be trying!

 

Next, What will you be doing with that Turkey meat? I am proposing a coconut milk stew, orange vegetables stir and brioche bun sandwich. See ya!