#Whats4Lunch – The sweets 1

Just try it!

Just try it!

Triplet in a jar (vegan). (Total spent 90p)

 Ingredients:

Yogurt, Apricot and Cherry jam

Yogurt, Apricot and Cherry jam

  • 250 Alpro vanilla yogurt -75p
  • 6 Halved apricots – 15p
  • 2 tablespoon sour cherry jam

Method:

Just pour 250g of yogurt in a jar with a lid, layer on top the halved apricots without the syrup… Top it all up with two table spoons of sour cherry jam.

Place the lid back on and wait until lunch time. Don’t forget to place the jar in the fridge once you get to work.

If you’ve got seeds or crunch vegan biscuit, sprinkle them on the dessert to add some crunch.

Enjoy.

#Whats4Lunch – The hot combos 3

Potato, beans, cheese 1

Potato, beans, cheese 1

Baked potato & beans (total cost 68p)

 Ingredients:

Potato, beans, cheese 2

Potato, beans, cheese 2

  • 1 baked potato – 50p
  • Baked beans – 8p (the tin cost 32p and contains 4 servings)
  • Black pepper
  • Grated mild cheddar – 10p

Method:

Potato, beans, cheese 3

Potato, beans, cheese 3

Any type of left over potato can be used this way. If you’ve got some left over roast vegetables, potatoes or parsnips from a previous meal, just use it to recreate this dish… If you didn’t enjoy it, just don’t try it again… Either way, you have to eat… and if on a budget you use what you find and make it work.

For this meal, I had a baked potato which place in my trusted lunch

Potato, beans, cheese 4

Potato, beans, cheese 4

box. I then topped it with a tablespoon of grated cheese, then the beans and more cheese. I added freshly grinded black pepper and thyme from my balcony.

At lunch time, all I have to do is place the lunch box slightly ajar in the microwave at work for 5 full minutes, then transfer in my plate… Done and tasty!

Potato, beans, cheese 5

Potato, beans, cheese 5

Potato, beans, cheese 6

Potato, beans, cheese 6

Up next, my vegan hot dish.

#Whats4Lunch – The hot combos 1

Tomato soup and salami baguette

Tomato soup and salami baguette

Soup and salami sandwich (total cost 39p)

Ingredients:

Tomato soup & salami baguette

Tomato soup & salami baguette

  • 1 sachet of tomato soup – 16p
  • Mini baguette – 7p (precooked at home)
  • 3 Salami slices – 10p
  • Butter
  • Boiling water

Method:

I am in the habit of buying precooked baguettes which I use for breakfast. Buying them in this way is much more economical and I only bake what I need. They come in packs of 4 mini rolls or 2 half baguettes and cost 40 pence in Lidl. They take 10 minutes to bake in the oven… while putting my makeup on or getting dressed. So, if I am getting my breakfast ready, I will just bake enough to include my lunch. Feel free to use English bread for an easier alternative.

Baguette, Butter, Salami

Baguette, Butter, Salami

For this lunch, my baguette is already precooked and cold. Slice it and spread with butter, then add 3 slices of salami. Pack in foil, place in the lunch box with the sachet of soup.

 

At lunch time, empty the content of the sachet of soup in a bowl or a mug. Boil enough water; the equivalent of a cup of tea and slowly pour over the soup while stirring quickly to avoid lumps. Leave to rest for 2-3 minutes, then enjoy with the baguette sandwich.

Enjoy!

Enjoy!

If the soup is too plain for you add some chilli flakes, salt and freshly grinded pepper.

Next up, Petit pois and smoked haddock.

#Whats4Lunch – The Salads 1

Mackerel Salad 1

Mackerel Salad 1

Smoked mackerel salad (total cost 90p)

Ingredients:

Salad ingredients

Salad ingredients

  • ¼ flaked smoked mackerel – 50p
  • 1 fresh medium tomato – 10p
  • 1/2 a whole lettuce gem – 10p (pack of 2 whole gems cost 37p)
  • 10 pieces of Italian mushroom antipasti – 20p
  • 1 leftover roast potato
  • Salt, dry garlic & black pepper

Method:

Separate the leaves from the lettuce and rinse off the earth on them. Cut roughly the leaves in 3 and set aside.

Rise and cut the tomato. Sprinkle it with freshly grinded pepper, salt and garlic Toss to combine and set aside.

Mackerel Salad 2

Mackerel Salad 2

Remove the mushroom needed from the jar.

Flake the portion of mackerel needed for the salad and check that there is not bones left in it. Set aside.

Mackerel Salad 3

Mackerel Salad 3

Since the salad is not being consumed immediately, place all the elements in the lunch box in a way that all of them will still be fresh and crispy at lunch time (4 to 6 hours away). The most fragile of them must be at the top and anything else that can remain wet and unchanged should be at the bottom of the lunch box.

So, layer the mushrooms first at the bottom of the lunch box with one teaspoon of oil from the

Mackerel Salad  layered

Mackerel Salad layered

mushroom jar, followed by the generously seasoned tomato. The mushroom will marinate in the tomato juices and seasoning. Now on top of the tomato, layer the cut potatoes, then the fish and the lettuce.

At lunch time, take your bowl, open it and cover it with a serving plate then turn it over to empty the content of the bowl upside down as if flipping an omelette. What this action will do is allow the juices that were at the bottom of the bowl to filter throughout the salad while acting as a vinaigrette.

These salads are called “salades composees” in France and often serve as a full lunch… nothing else is needed apart

Mackerel Salad 5

Mackerel Salad 5

from a small piece of baguette. If you make enough for lunch it should keep you full until the goûter time around 3.30 – 4pm when you can have an afternoon snack.

Do try to make it and let me know how you got on.

Et voila!

Next up, pulses salad and Chicken salad.

See the sandwich series here, here and here.

Vegan marrow cakes

Marrow cakes serving suggestion

Marrow cakes serving suggestion

For 6 people (2 per person)

Ingredients:

  • 600g marrow (50p)

    raw vegetables

    raw vegetables

  • 200 carrots (5p)
  • 200g parsnips (10p)
  • 200g potato (10p)
  • 200g tomato (10p)
  • 1 Spring onion (5p)
  • 3 heaps tablespoons plain flour
  • Garlic granules
  • Black pepper
  • Salt

For serving:

  • Fresh rocket salad (£1)
  • Home pickled red cabbage
  • Beetroot dip

Cost:

The whole marrow cost £1 in the market. The carrots cost 69p in Tesco

for a packet of 15+ units. Same for the parsnips. As usual the unpriced ingredients are already in the house. Total spent: £1.90 or 32p per person.

Grated ingredients

Grated ingredients

Method:

Peel and grate marrow, carrots, parsnips and potato. Squeeze out the extra water coming out of the vegetables and place in a large mixing bowl. Set aside.

Finely cut the tomato and spring onion, add to the mix in the bowl. Now, add black pepper, salt, garlic combine well all the elements of the cake.

Now, using a table spoon, measure up a heap of the cake mix and form the cakes. Once they have all been shaped, heat 2 tablespoons of

Shaped cakes

Shaped cakes

vegetable oil in a frying pan and fry the cakes allowing 2 minutes per side.

Once all the cakes have been fried, place them on the oven grill pan wire, then place in the oven to bake and harden for 20 minutes at 160°C.

Since there are no eggs in the is mix, the plain flour and the potato starch will help to keep the cakes together and baking them will help to give it a bit more hold and hardness.

Marrow cakes

Marrow cakes

These cakes are not best reheated. But if they must be heated, they best wormed up in the oven.

Serve with your preferred dip.

I served mine with some home pickled red cabbage, beetroot dip and rocket salad.

Enjoy!

Vegan Banana & peach iced cream

Peach & banana iced cream with chopped pistachios

Peach & banana iced cream with chopped pistachios

Ingredients for 1L Iced cream:

Ingredients

Ingredients

  • Half a vanilla pod (optional) can use the extract
  • 200ml soya milk (54p)
  • 2 peaches (£1)
  • 3 banana (20p)
  • 100g sugar

Cost: the unpriced items are regular that should already be in the house. But just as a note, 1LAlpro Soya milk cost £1.35 but can be found in LIDL also at 69p. Alpro is the best for me in vegan milks.

Total spent on this recipe to produce 1L ice cream £1.74.

Method:

Pour the milk, sugar and vanilla pod in a pan and bring to boil. Once it boils and the sugar has dissolved, remove the pan from the heat and remove the vanilla pod. Set aside and leave the milk to cool down.

peach

peach

Now cut and destone the peach then cut in small pieces without peeling. Peel the bananas and chop them.

Now, pour the milk in the blender with the peach and bananas, then liquidize until very smooth.

Now pour the mix in a bowl with lid and place the bowl in the middle part of the freezer.

Ready for the freezer

Ready for the freezer

Check every 90 minutes and churn the content of the bowl either using a fork or a hand blender. Mix and break the ice formations until the cream is smooth again and re-place the bowl in the freezer. Churning it twice should suffice but, 3 times is better.

Plan to make the iced cream at least 5 hours before serving time.

I served mine with a brownie as shown below. Recipe for vegan brownie here.

Serving suggestion

Serving suggestion

Note:

Vegan iced creams can be easy to make as long as you use fruits that are naturally very creamy… So, I recommend, banana, peaches, coconut cream, peanuts, vegan cookie dough mix or even add some homemade brownies to help with the creaminess… Now go make your own concoctions…

The great thing vegan food is that provides more space for tests and trials. So, have fun.

Look forward to seeing what you have made.

The yogurt knitters set… AKA Vegan 3 course

Borrowed logo!

Borrowed logo!

Hear the radio show here on Croydon Radio.

Hello!

This month I’d like to treat you to 3 course vegan meal… My favourite. See, I am not always a fan of meat and having had health concerns in the past I often eat meat and dairy free meals. I am very much against battery farming and especially the over-production/consumption for some meats in particular in this country.

Cooking meat & dairy free does require a bit of creativity at times and frankly what tends to be presented in some mags or vegan restaurants aren’t often appealing. To see some of my musings, go see my vegan blog http://www.all-vegan.blogspot.co.uk… scroll down to see some of my most exciting combos.

One myth I’d like to dispel also is that, Quinoa is not that outlandish! That barley is a great alternative to rice and that NOT ALL vegans are “sandal wearing nuts eating yogurt knitters”… So, stop hating and explore before earning the right to put vegan advocates down.

PS: not all of them are militant nutters either.

Hope you will tune in to discover what I’ll be cooking.

It is all about encouraging you to eat what you like, but removing or replacing the animal related elements. By reducing the meat and dairy consumption, you will reduce some health risks, reduce the over-production of some meat related products and also discover that there is a lot more out there to explore in terms of food. You don’t have time? Put down the box set…

You will also get to discover the health values in some of the ingredients used.

See you on Saturday 5th from 4pm on Croydon Radio.

x.

Hortense

PS: I am only a part-time vegan and full time lazy chewer. Oh, did I mention God botherer?

Have a great week!

Update: Hope you manage to tune in to the show. This is what the food looks like… Find the recipe for the starter, main and dessert here. Do post a comment!

Vegetable cakes with beetroot dip, creamy Barsotto & vegan brownie with Banana & Peach ice cream

Vegetable cakes with beetroot dip, creamy Barsotto & vegan brownie with Banana & Peach ice cream

It is a French menu next!

229430528My goodness! How time flies! It has already been a month since my last visit to Croydon Radio.

I will be back Saturday 18th with Tom at 4pm.

This month we are eating like the French; full fat, cream, sugar and MAYONNAISE of course will be joining us for this little rendez-vous.

So, make a note for your diary and tune in to hear how you can try my easy menu at home…

Remember having a healthy diet does include fat and sugar. Just spread the fat consumption and switch heavy and light meals throughout the day/week. And for heaven’s sake’s watch how you eat and take responsibility for your own weight!

See you on Saturday at 4pm on Croydon Radio.

PS: I am not disclosing the menu as Tom will be guessing what he is eating and… you dear listeners will have to tune in to hear what is on the menu!

A samedi et bonne semaine!

———————————-

So, the menu was:

Starter: Broccoli & Chicken Salad – Tom was not a fan of broccoli and only guess it afterwards.

HJ's Broccoli salad

HJ’s Broccoli salad

Main: Poelee of vegetables with chicken coated in caramel. The vegetable poelee included mushrooms and aubergine which, Tom the official taster could not detect.

Chicken coated in caramel

Chicken coated in caramel

Dessert: Toasted madeira with whisked cream soaked in a Jack Daniels syrup and cooked fruits including pineapple which Tom could not detect…

Yum. Full cream, alcohol... FRENCH!

Yum. Full cream, alcohol… FRENCH!

the mission here was to make our Croydon Radio presenter Tom eat things he thought he did not liked…

He ate everything! Mission accomplished!

Read all the recipes in the next few post. Thank you for checking in!

Starter, main, dessert £3.50 per person

Starter, main, dessert £3.50 per person

Apple Tart & Choc sauce

 

Apple tart with hearts & chocolate sauce

Apple tart with hearts & chocolate sauce

Serves up to 8

For this dish, I got the butter, sugar, orange & lemon from home. Am not a big fan of desserts and use very little sugar when making them especially with fruits. 

Ingredients for the tart:

Dessert ingredients

Dessert ingredients

  • 500g dessert pastry block – Sainsbury’s – £1.00
  • 12 apples – market – 66p
  • 50g sugar
  • 500ml water
  • Orange zest
  • 20g butter (for the oven dish)
  • 25cm tart dish

Ingredients for the chocolate sauce:

  • 100g 50% dark chocolate – LIDL – 35p
  • 25g sugar
  • 50g butter
  • 50ml water

Total spent: £1.95 – 0.48pp

Method:

For the compote

For the compote

Preheat the oven at 180C.

  • Peel & core the 12 apples and place them in a bowl full of water and a half lemon to prevent the apple from darkening.
  • Cut 7 of those apples into small pieces and place in a small pan with 500ml of water and 50g sugar. Cover and leave to cook for 20 minutes.
  • Once the apples are cooked pour into a sieve to
    Apple compote

    Apple compote

    remove the excess water. Using a hand blender, blitz to obtain a very smooth paste… That paste is called compote.

Set the compote aside.

  • Remove the pastry block from the package, place it on a flat surface (or kitchen worktop) dusted with flour. Then, using a rolling pin or a wine bottle, press down the pastry evenly, but not too thinly. What you are looking for is the pastry wide and thick enough to fit in to the cake dish.

    Compote and apple slices

    Compote and apple slices

  • Once that is done, gently flip the pastry on the rolling pin, then transfer it on the baking dish. Now, using your hands flatten the dish on the base of the dish, then prick it with a fork to allow steam to escape from the base while the cake is baking. Trim and remove the excess pastry*.
  • Now pour the compote over the cake base, grate the zest on 1 small orange, then thinly slice 5 apples and align the slices as shown on the photo.
  • Once the whole surface of the cake is covered, place the tart in the oven and bake for 45 minutes at 180C.
Baked tart

Baked tart

In the meantime prepare the chocolate sauce.

  • Melt 25g of sugar in 50 ml water. Set aside.

    Chocolate squares

  • Break the chocolate into small pieces and place in a heat proof dish.
  • Bring water to boil in a sauce pan, then place over it, the dish containing the chocolate.
  • Stir gently until the chocolate is fully melted. Now add the butter and continue to gently stir until the butter disappears.
  • Take the mix away from heat, then add in the sugar & water mix. Stir quick to make a smooth sauce.
Ready chocolate sauce

Ready chocolate sauce

Following these proportions the sauce should be liquid enough not to set even when it cools down.

Once the tart is ready, allow 30 minutes to cool down before serving.

The little hearts on the photos below are made from the extra pastry trimmed further up. Using my rolling pin again, I rerolled the pastry and cut it in

hearts & lips
hearts & lips

hearts and lips shapes, symbol of Valentine. The shapes were baked for 10-15minutes, cooled down, then dipped into the chocolate sauce just after I melted the butter in it.

 

Choc hearts & lips

Choc hearts & lips

Note: an alternative from the compote can be the readymade sponge mix sold at Sainsbury’s at @28p. But since there are many apples for £1.00 they are better used this way.

Compote is a regular dessert in France can be consumed by adult and children in the same way as yogurts are. Making a compote is a great way to use fruits if there are too much. A compote uses very little sugar as opposed to jam which is all sugar.