tag:blogger.com,1999:blog-9200328450556424762024-03-10T06:56:06.585+00:00We Don't Eat Anything With A FaceA vegetarian family food blog: vegetarian and vegan recipes, product and book reviews, news, travel and other random stuff!Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.comBlogger375125tag:blogger.com,1999:blog-920032845055642476.post-62186695882466076822021-11-21T18:29:00.000+00:002021-11-21T18:29:01.490+00:00Lemon & Lime Marmalade with GinHaving previously posted a recipe for my <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2012/12/quick-and-easy-food-processor-marmalade.html" target="_blank">quick and easy lemon marmalade</a>, I thought I'd mix it up a bit for my gin-loving friends and make some boozy preserves for their Christmas presents!<br />
<ul>
<li><span face="Arial, Helvetica, sans-serif">5 medium lemons</span></li>
<li><span face="Arial, Helvetica, sans-serif">2 limes</span></li>
<li><span face="Arial, Helvetica, sans-serif">1kg preserving sugar</span></li>
<li><span face="Arial, Helvetica, sans-serif">4½ cups of boiling water</span></li>
<li><span face="Arial, Helvetica, sans-serif">5 tbsp. gin</span> </li>
</ul>
<span face=""arial" , "helvetica" , sans-serif"><i>See my previous post for <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2012/12/quick-and-easy-food-processor-marmalade.html" target="_blank">marmalade-making tutorial</a> with pictures and tips on sterilising your jam jars.</i></span><br />
<span face=""arial" , "helvetica" , sans-serif"><i><br /></i></span>
<span face=""arial" , "helvetica" , sans-serif">Wash the fruit.</span> <span face=""arial" , "helvetica" , sans-serif">Cut in half and juice into a bowl. Strain the juice to remove the pips.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Cut the skins in half again.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span></div>
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<span face=""arial" , "helvetica" , sans-serif">Put the fruit, juice and 1cup of the water into your liquidiser jug/food processor and pulse to chop up the fruit. <b>Do not purée</b> until smooth - you want to be able to see small chunks of peel.</span></div>
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<span face=""arial" , "helvetica" , sans-serif"><br /></span></div>
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<span face=""arial" , "helvetica" , sans-serif">Pour into a large pan and add the remaining water. Simmer for around 30 minutes on a low heat, stirring occasionally, for until the peel has softened and the liquid has reduced by about half.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<span face=""arial" , "helvetica" , sans-serif">Add the sugar and stir until dissolved. Then bring up to the boil and boil for 10-20 minutes or until setting point has been reached. </span><span face=""arial" , "helvetica" , sans-serif">You can check the setting point by putting a teaspoonful of the </span><span face=""arial" , "helvetica" , sans-serif">marmalade</span><span face=""arial" , "helvetica" , sans-serif"> onto a cold plate. Allow to cool for a few minutes and then push it with your finger. If it wrinkles and looks a bit jellified, it's ready! </span><br />
<span face=""arial" , "helvetica" , sans-serif">Now, stir in the gin.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span> <span face=""arial" , "helvetica" , sans-serif">Remove from the heat and allow to cool for 10 minutes. </span><span face=""arial" , "helvetica" , sans-serif">Stir</span><span face=""arial" , "helvetica" , sans-serif"> and then pour (carefully!!) into </span><span face=""arial" , "helvetica" , sans-serif">sterilised</span><span face=""arial" , "helvetica" , sans-serif"> jam jars, using a jam funnel or </span><span face=""arial" , "helvetica" , sans-serif">a sterilised Pyrex jug. . </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><br /></span> <span face=""arial" , "helvetica" , sans-serif">Add a wax disk to the top of each jar and then seal with the lids. </span><span face=""arial" , "helvetica" , sans-serif">Re-tighten the lids as the jars cool. </span><span face=""arial" , "helvetica" , sans-serif">Store unopened jars in a cool dark cupboard for up to a year.</span></div>
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<span face=""arial" , "helvetica" , sans-serif"><i><b>Variation</b>: Swap the gin for your preferred spirit or liqueur.</i></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><i><br /></i></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><i><b>Top tip</b>: To remove sticky labels from jam jars, soak in very hot, soapy water first. Carefully, peel off as much of the label as possible. Remove any sticky residue using nail varnish remover. Wash and sterilise the jars before using.</i></span></div>
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<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com0tag:blogger.com,1999:blog-920032845055642476.post-45134737244895008382018-12-02T19:02:00.001+00:002018-12-02T19:02:59.513+00:00Pizza Muffins or...Puffins (plus an update)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8IZkQIKxPjig09QMKKzjp3B3JUqpC0rUArWCjIJblMguIwZNpOSYx2igN8zVlBL3hJ_RD0RWhY8AmHk2XXRhQS_gKmrgTNOqFx3m9oEA31QwWwEkibpo1inDFFGBhHyQFEmkojnDrtM/s1600/IMG_5764.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8IZkQIKxPjig09QMKKzjp3B3JUqpC0rUArWCjIJblMguIwZNpOSYx2igN8zVlBL3hJ_RD0RWhY8AmHk2XXRhQS_gKmrgTNOqFx3m9oEA31QwWwEkibpo1inDFFGBhHyQFEmkojnDrtM/s400/IMG_5764.JPG" title=" © Pizza Muffins (Puffins) - FacelessFood" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">© Pizza Muffins (Puffins) </td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">It's been a while, I know. So I feel I owe any regular readers (if there are any left) an explanation. If the truth be told, I've fallen out of love with blogging for a few reasons:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Competitiveness - I used to read a lot of other blogs and felt my posts and images needed to look as good. That takes time. A lot of time. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Inspiration - lack of!</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Kids growing up - one is at uni and the other is at college and will go to uni next year. That means that we have fewer family meals together.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Work - working full time leaves less time for blogging. When I started blogging, I was working part-time.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Health - I've not been too well lately. No sympathy needed, but again, this has reduced the time and energy I've had available.</span></li>
</ul>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Anyway, let's get on with the recipe....no fancy photos. Sorry (not sorry!)</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a bit of a rehash of an old recipe of mine, but I really enjoyed coming up with a new idea, and the family enjoyed eating the results. Basically, they're mini pizzas cooked in a muffin pan. </span></div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 quantity <a href="https://wedonteatanythingwithaface.blogspot.com/2010/12/bread.html" target="_blank">bread dough</a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">tomato puree or tapenade</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">chunks of firm cheese (feta, Cheddar, Manchego etc.)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">topping: olives, pepper chopped into chunks, thin slices of mushroom, vegetarian pepperoni etc.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">dried oregano/mixed herbs or fresh, chopped basil</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make up the bread dough and leave to prove.</span></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /></span></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven to 200 C fan/220 C/Gas 7/425 F</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the dough into 24 small pieces and roll into rough ball shapes using your hands.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pop each dough ball into a section of a well oiled muffin tin.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Leave to prove in a warm place for a further 10-15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oil the end of a small rolling pin or similar blunt implement! You could also use a knuckle.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Poke a dent/well into each dough ball but be careful not to go through the bottom of the dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fill with around ½ tsp of tomato puree or tapenade and your other toppings. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle with dried or fresh herbs.</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirF8rNhNOaIgFxq11r9IAmldAmVhiKwhfycCWpMmNiPtqDSglTvMps3jaJ38GTdoptFf2IBXPx30Z8-tgqFkX8-MfMxfIENCVULXZmm5qHW5U1WuXC8u9ZDHOnANnm7s3CKUzfgygKFv8/s1600/IMG_5770.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirF8rNhNOaIgFxq11r9IAmldAmVhiKwhfycCWpMmNiPtqDSglTvMps3jaJ38GTdoptFf2IBXPx30Z8-tgqFkX8-MfMxfIENCVULXZmm5qHW5U1WuXC8u9ZDHOnANnm7s3CKUzfgygKFv8/s320/IMG_5770.JPG" title="Garlic bread muffins - FacelessFood" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">© Garlic Bread Muffins</span></span></td></tr>
</tbody></table>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake in a hot oven for 8-12 minutes, or until golden brown. Cool on a wire rack.<br /><i>Suitable for freezing.</i></span></div>
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<i></i><b></b><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Variation:</b> Garlic dough ball puffins - fill the well of each dough ball with ½ tsp garlic butter and a sprinkle of grated mozzarella. Bake as above.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Vegan option:</b> Fill as above and use vegan cheese or omit the cheese. Drizzle pizzas with a little olive oil.</span></div>
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<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com4tag:blogger.com,1999:blog-920032845055642476.post-62282187225815974042018-06-02T23:13:00.002+01:002018-06-03T21:19:58.345+01:00Dolmadakia (Dolmades) with Spinach Leaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OtMJJrd4Ta_i6_gVAzdO2i2xbHZIEGcoF3aLKiYur3MK8obmpXewT-wRt0qdV80kNyjI0CtJH7vQ8HBeinSQQfq8GCuzlAE850-oEHSaptIGZSU_5hnlsGBG3wahint35ISKvpnNUCo/s1600/Dolmadakia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OtMJJrd4Ta_i6_gVAzdO2i2xbHZIEGcoF3aLKiYur3MK8obmpXewT-wRt0qdV80kNyjI0CtJH7vQ8HBeinSQQfq8GCuzlAE850-oEHSaptIGZSU_5hnlsGBG3wahint35ISKvpnNUCo/s400/Dolmadakia.jpg" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I currently have a glut of perpetual spinach growing in raised beds, in my kitchen garden.The older leaves are much larger and a bit tougher than normal spinach and I was wondering how to use them up in something other than <a href="http://wedonteatanythingwithaface.blogspot.com/2011/09/mini-spinach-and-feta-pies-easy.html" target="_blank">spinach and feta pie</a>. I suddenly had a brainwave to try another Greek dish, dolmadakia; in case you don't know, do</span>lmadakia (little dolmades) are traditionally made with vine leaves.</span><br />
<ul style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20.8px; list-style: disc; margin: 7.43px 0px; padding: 0px 37.16px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup risotto rice</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion, finely diced</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large clove of garlic, crushed</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ cup veg. stock </span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp tomato puree, optional</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp sugar</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 tbsp each of chopped fresh parsley and mint (plus a little dill and oregano if you have them)...the more, the better!</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil </span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and pepper to season</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Approx .15-20 large spinach leaves (or vine leaves)</span></li>
<li style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(0, 0, 0); border-left-style: none; border-left-width: 0px; border-right-color: rgb(0, 0, 0); border-right-style: none; border-right-width: 0px; border-top-color: rgb(0, 0, 0); border-top-style: none; border-top-width: 0px; margin-bottom: 3.71px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp lemon juice</span></span></li>
</ul>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat 1 tbsp of the oil in a pan and gently saute the onion and garlic for a few minutes until softened.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the tomato puree, if using and cook for a further minute or so.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br /></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in 1 cup of the stock and bring up to a simmer.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Simmer for 8-10 minutes, stirring occasionally, until the rice is <i>al dente</i>.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir the in herbs and sugar and season to taste.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br /></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the heat.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br /></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a pan of water to the boil.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Holding the stem of the spinach leaf, dip each one into the pan (carefully!) for a couple of seconds to blanch. Drain on kitchen paper.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br /></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut the tough stem off the leaf with a sharp knife.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place a heaped tsp of the rice mixture onto the stem end of the leaf and roll up, like a mini burrito. Place into a well greased dish.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br /></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the remaining stock over and drizzle with the lemon juice and olive oil.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cover tightly with foil and bake for 30-40 minutes at 180C Fan, 200C, Gas 6, 400F.</span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br /></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the oven and allow to cool for 10 minutes before serving.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve as a starter a meze dish.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<i><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Find out <a href="https://www.theguardian.com/lifeandstyle/2008/apr/05/gardens24" rel="nofollow" target="_blank">how to grow perpetual spinach</a>.</span></b></i></div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com1tag:blogger.com,1999:blog-920032845055642476.post-79168383034251989052018-03-27T18:54:00.002+01:002024-02-15T20:00:10.770+00:00Hummus Where The Heart Is - A Review & Give-away<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QircfWyCsFdGnxOrEmhJI0wmzHtv-LERu3355Hi8JViE4YELfqT7L8_LgYFa3otAt6c8uE1UWS3x9HF1mEnvoiyDppcWk-2n2nJk6-C2Z6XDrGSxEomSa79fWaFPsd476rilTkKg-mQ/s1600/9781849759281.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Hummus where the heart is - recipe book" border="0" data-original-height="1600" data-original-width="1296" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QircfWyCsFdGnxOrEmhJI0wmzHtv-LERu3355Hi8JViE4YELfqT7L8_LgYFa3otAt6c8uE1UWS3x9HF1mEnvoiyDppcWk-2n2nJk6-C2Z6XDrGSxEomSa79fWaFPsd476rilTkKg-mQ/s320/9781849759281.jpg" title="Hummus where the heart is - recipe book" width="259" /></a><span id="goog_186099428"></span><a href="https://www.blogger.com/"></a><span id="goog_186099429"></span></div>
<span face=""arial" , "helvetica" , sans-serif"><b>Hummus Where The Heart Is</b> by <span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Dunja Gulin</span>, is a cook-book with a difference, as all the recipes are for, or involve, hummus! The book itself is a cute little number, with a <span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">heart shape </span>cut out of the front cover, which makes it an ideal gift for hummus lovers.</span><br />
<span face=""arial" , "helvetica" , sans-serif"></span><br />
<span face=""arial" , "helvetica" , sans-serif">The humble hummus has become an essential item for vegetarians and vegans alike, but the shop bought stuff is not a patch on the homemade variety, not to mention being vastly over packaged and over priced! This book contains an amazing array of cheap, quick and easy to follow hummus recipes, including some using pulses other than chickpeas and others using vegetables to replace the pulses.</span><br />
<span face=""arial" , "helvetica" , sans-serif"></span><br />
<span face=""arial" , "helvetica" , sans-serif">Of course, many of Dunja's recipes are still suitable for serving as a dip with breadsticks or slathered on bread(such as <span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">onion jam hummus, curry-spiced hummus and a baked aubergine variety), </span>but some of her recipes are meals in their own right rather than just a dip, snack or side dish. <i>Hummus Where the Heart Is</i> also has a chapter on <i>dippers</i>, which covers recipes for focaccia, pittas and sesame grissini. I particularly like the ideas for using up left-over hummus which includes burgers, pizza and stuffed courgettes, but was slightly wary of the hummus dessert and baking recipes! I'll definitely give the fudge cookies a go though.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Hummus Where the Heart Is</b>, <i style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Published by Ryland Peters & Small, 13th March 2018, £9.99</i></span><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com2tag:blogger.com,1999:blog-920032845055642476.post-48673234836908195972018-02-17T19:31:00.003+00:002024-02-15T19:36:29.399+00:00The Best Millionaire's Shortbread, Ever!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9d-xVPPs0Ct0pwQiTStyihzFWMb0ARBI0psT_ow4H8EqqxBZFqxKmlV5FY6DaMMmcnnDsurQARmrYKLqiWFhgE18ZGd29NIt7coUEKiqVlzbGVU6PbRbRG23lSqH9KyQpkgEX7SNcrA/s1600/shortbread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="525" data-original-width="191" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9d-xVPPs0Ct0pwQiTStyihzFWMb0ARBI0psT_ow4H8EqqxBZFqxKmlV5FY6DaMMmcnnDsurQARmrYKLqiWFhgE18ZGd29NIt7coUEKiqVlzbGVU6PbRbRG23lSqH9KyQpkgEX7SNcrA/s640/shortbread.jpg" width="232" /></a></div>
This delicious and indulgent recipe for millionaire's shortbread is one my grandma used to make, so it's been tried and tested over three generations and is still a family favourite. It takes a while to make, but it's definitely worth it for a special occasion or gift.<br />
<ul>
</ul>
<div>
<b>For the shortbread base</b></div>
<ul>
<li>200g/8oz block butter</li>
<li>200g/8 oz caster sugar</li>
<li>300g/12 oz SR flour</li>
<li>3-5 tbsp. milk</li>
</ul>
<b>For the caramel</b><br />
<ul>
<li>200g/8oz butter</li>
<li>200g/8oz soft brown sugar</li>
<li>2 tbsp. golden syrup</li>
<li>2 x 400g/1lb tins of condensed milk</li>
<li>a good pinch of sea salt</li>
</ul>
<div>
<b>To top</b></div>
<ul>
<li>300g milk chocolate</li>
<li>50g white chocolate (optional)</li>
</ul>
Grease and line a non-stick baking tray.<br />
Pre-heat the oven to 170C/160C Fan/325F/Gas 3<br />
<br />
Using a food processor, rub the butter into the flour and sugar, until you have the consistency of fine breadcrumbs. Slowly, add a little milk at a time, until the dough just comes together into a ball.<br />
<br />
Press firmly into the baking tray, using the back or a fork or spoon.<br />
<br />
Bake for around 30 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool in the tray.<br />
<br />
<i>Meanwhile, make the caramel...</i><br />
<i></i><br />
Melt the butter, sugar and syrup together over a low heat, until the sugar has dissolved.<br />
Add the condensed milk and salt. Slowly, bring up to a simmer, stirring slowly but regularly with a wooden spoon, so that the caramel doesn't burn on the bottom of the pan.<br />
Continue to simmer for around 10-15 minutes, until the caramel has turned a deep golden brown and has thickened. You may get little, dark bits of caramel floating around, but this doesn't affect the flavour!<br />
<br />
Pour the hot caramel over the shortbread base, smooth out and allow to cool.<br />
<br />
When the caramel is cool, melt the chocolate and pour over. Spread gently with a palette knife or the back of a spoon.<br />
<br />
Finally drizzle with melted, white chocolate and feather using a skewer or toothpick, if liked.<br />
<br />
When almost set, cut into pieces, using a sharp knife.<br />
Allow to cool completely before removing from the tin.<br />
<br />
<i>Makes 20 large or 40 small pieces.</i><br />
<i>Will keep in an airtight container for several days.</i><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com1tag:blogger.com,1999:blog-920032845055642476.post-63014918523681003602018-02-14T18:57:00.001+00:002024-02-15T20:01:38.904+00:00Peri-Peri Beanie Burger<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUREGi540zM-5AMpUnMXjNg1_AXD5WViskZh_ATKM207F3-jmtXjLtEi8sv_gHnB8XGElXSa3Rg7eew8lwd8CnXwW8gDiljZcFqQjazUlG-3L5XKtxQIZIDr9ADFjFP5Klwij0yfueQic/s1600/beanie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Peri-Peri Beanie Burger" border="0" data-original-height="520" data-original-width="809" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUREGi540zM-5AMpUnMXjNg1_AXD5WViskZh_ATKM207F3-jmtXjLtEi8sv_gHnB8XGElXSa3Rg7eew8lwd8CnXwW8gDiljZcFqQjazUlG-3L5XKtxQIZIDr9ADFjFP5Klwij0yfueQic/s400/beanie.jpg" title="Peri-Peri Beanie Burger" width="400" /></a></div>
This was my attempt at recreating a Nando's beanie burger for my daughter. Apparently, it didn't taste as good as the Nando's one, but she still enjoyed it.</div>
<div>
<br /></div>
<div>
The recipe is packed full of protein from different sources, so this is a good recipe to fill up growing children and hungry adults alike!</div>
<div>
<br /></div>
<div>
<i>Serves 4-6</i></div>
<ul>
<li>1 medium onion, finely chopped</li>
<li>1 large clove of garlic, crushed</li>
<li>1 fresh green chilli, finely chopped</li>
<li>½ cup each of frozen peas and sweetcorn</li>
<li>2 tsp cumin</li>
<li>½ tsp smoked paprika</li>
<li>½ tin chickpeas</li>
<li>½ tin black eyed beans, or other pulses</li>
<li>4 tbsp chopped or coarsely ground pumpkin seeds (or cashew nuts)</li>
<li>1 cup of fresh breadcrumbs (about 2 slices of bread)</li>
<li>1 egg</li>
<li>1 cup mature/sharp Cheddar cheese, grated</li>
<li>1-2 tsp fresh or frozen chopped mixed herbs</li>
<li>Peri-peri sauce to serve</li>
</ul>
<div>
Heat 1 tbsp of oil in a pan. Fry the onion, garlic and chilli on a moderate heat for a few minutes, until softened, but not brown. Add the spices and throw in the peas and sweetcorn. Turn off the heat.</div>
<div>
<br /></div>
<div>
Meanwhile blitz the bread in food processor to make the breadcrumbs. Remove and keep to one side.</div>
<div>
<br /></div>
<div>
Add the chickpeas and beans to the food processor and blend roughly. </div>
<div>
Add all of the other ingredients (including the onion and pea mixture) and pulse to blend, so that the mixture still has a chunky texture.</div>
<div>
<br /></div>
<div>
Form into 6 large burgers, using your hands or a burger press.</div>
<div>
<br /></div>
<div>
Chill for half an hour to firm up.</div>
<div>
<br /></div>
<div>
Shallow fry for 4-5 minutes each size, or brush generously with oil and bake or barbecue.<br />
Brush with with peri-peri sauce and serve in a bread roll with salad and potato wedges or fries.</div>
<div>
<br /></div>
<div>
<i>Suitable for freezing before or after cooking.</i></div>
<div>
<i><br /></i></div>
<div>
<b>Vegan version:</b> Omit the egg and cheese. Add just enough breadcrumbs to form a firm mixture.</div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com0tag:blogger.com,1999:blog-920032845055642476.post-53874440989129385452017-09-22T16:42:00.000+01:002017-09-22T19:56:24.928+01:00Super Quick Cosmetic PouchesI hope you'll excuse this deviation from my usual food-based posts, but I've recently got back into machine sewing and wanted to share my latest creations. They make great gifts, are very cheap to make and take just one afternoon, or a couple of hours to make.<br />
This particular design makes two large and two small purses from just two fat quarters of fabric - so that's a cost of around £2-3 for all four pouches, depending on the price of your material.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rDXsit_JFQb8owlAVsQy77fuZlCis-0skMIMRtawmm9Hcr4f99Tz1aD7CQIoUVQIPv6Ccc8wHXWWA1O8U5NUbLkHp1j3gHn73FK9VWjOwfZAFlFiiTpFAHWBhQzBl4qzfKvNf6MmZ1Y/s1600/Collage+2017-09-22+15_36_18+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rDXsit_JFQb8owlAVsQy77fuZlCis-0skMIMRtawmm9Hcr4f99Tz1aD7CQIoUVQIPv6Ccc8wHXWWA1O8U5NUbLkHp1j3gHn73FK9VWjOwfZAFlFiiTpFAHWBhQzBl4qzfKvNf6MmZ1Y/s1600/Collage+2017-09-22+15_36_18+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="746" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rDXsit_JFQb8owlAVsQy77fuZlCis-0skMIMRtawmm9Hcr4f99Tz1aD7CQIoUVQIPv6Ccc8wHXWWA1O8U5NUbLkHp1j3gHn73FK9VWjOwfZAFlFiiTpFAHWBhQzBl4qzfKvNf6MmZ1Y/s640/Collage+2017-09-22+15_36_18+%25282%2529.jpg" width="640" /></a><br />
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The patterns for both pouches are made from a single sheet of A4 paper (folded in half for the smaller one). I hope you can follow my picture tutorial and notes...</div>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
For the large pouch, take one sheet of A4 (letter-size) paper. Place a dinner plate at one end, so the edge of the plate is touching one short and two long sides. Draw a curve around the top of the plate.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Fold the paper in half and cut around the curve, then open back out.</div>
</li>
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Put your two pieces of material together and pin the pattern to them.</div>
</li>
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Cut around the pattern, then remove.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Place the wrong sides of the material together and pin all around, <b>except</b> for around 7.5cm/3" at one corner (see bottom right photo).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1rXxTnIqM-ZHMxPToRFo5BTFqHvoi6fzRsXcDX_q2BzGsByI_EjyJ9IcjoAcbo2aJHJDRiMwJ0OLyykyMEA3hZE3nbRdtfXDTebWjZV8EtNCL_AIuRES783HpdIlvDZ6BlfhEoad6b0/s1600/Collage+2017-09-22+15_02_49.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="648" data-original-width="939" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1rXxTnIqM-ZHMxPToRFo5BTFqHvoi6fzRsXcDX_q2BzGsByI_EjyJ9IcjoAcbo2aJHJDRiMwJ0OLyykyMEA3hZE3nbRdtfXDTebWjZV8EtNCL_AIuRES783HpdIlvDZ6BlfhEoad6b0/s640/Collage+2017-09-22+15_02_49.jpg" width="640" /></a></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Sew all around (except for the gap) leaving a small seam allowance.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Turn the fabric inside-out and poke the corners out using a chopstick or dowel.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Iron to flatten the seams, being careful to press under the unsewn section.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Fold up to make an open envelope and top stitch close to the edge all the way around, including the unsewn section.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Finally sew on a press stud and press the purse one last time. </div>
</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37nuHXUI_URUL65eg1mbPhCjjJUHH5N31RfnSWBEOlmdU1aWKL4f0e07VwHEg8NYrqkGvdKeqnzIpTPbxpqBrSQ6guG9dksTuhRZZIsxe_TYXF1gTVZO_XHFa9baQ_6NIVAVifhaoohQ/s1600/Collage+2017-09-22+15_10_19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="1366" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37nuHXUI_URUL65eg1mbPhCjjJUHH5N31RfnSWBEOlmdU1aWKL4f0e07VwHEg8NYrqkGvdKeqnzIpTPbxpqBrSQ6guG9dksTuhRZZIsxe_TYXF1gTVZO_XHFa9baQ_6NIVAVifhaoohQ/s640/Collage+2017-09-22+15_10_19.jpg" width="640" /></a></div>
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To make the smaller pouch, simply fold a sheet of A4 paper in half lengthwise and use a large mug to make the top curve of the pattern. The larger purse is ideal as a make up bag or pencil case, whereas the smaller one is just the right size for sanitary products! I reckon a teeny one, half the width of the small one would be the perfect size for an asthma inhaler.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoLX0MpYjzynkoaNJMPj-B2DEcgL_ZiGikUHUdy3xZnagIsp0xgqAl6YQz11zKJmOz3A4MuvSAAZee54Jawo4eQJSIhF3DA8owqdge1BT8wwshaePjKYxoJlRORj7Upo300AVXlewjWI/s1600/Collage+2017-09-22+15_17_38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="1366" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoLX0MpYjzynkoaNJMPj-B2DEcgL_ZiGikUHUdy3xZnagIsp0xgqAl6YQz11zKJmOz3A4MuvSAAZee54Jawo4eQJSIhF3DA8owqdge1BT8wwshaePjKYxoJlRORj7Upo300AVXlewjWI/s640/Collage+2017-09-22+15_17_38.jpg" width="640" /></a></div>
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If you make these, do let me know how they turn out and post a picture on my <a href="https://www.facebook.com/FacelessFood/" target="_blank">Facebook page</a>.</div>
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<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com2tag:blogger.com,1999:blog-920032845055642476.post-87539464650431648312017-09-14T20:47:00.001+01:002019-08-07T11:15:28.237+01:00Off to University - an Essential Kitchen List for Vegetarian Students<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiadTQ4d868E1JJE8kICazcqATIA12QaaEvjFRTt8BFnTQQrZWIHII8IZXbQDNxpIUcqQs4LiaztLib-iLcFaFwl0RAvIyqm4TcqIw5TqmNqSM6lnGnts1hHlANDsCExgTW6Hpn29foI/s1600/beans.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="tin of baked beans" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiadTQ4d868E1JJE8kICazcqATIA12QaaEvjFRTt8BFnTQQrZWIHII8IZXbQDNxpIUcqQs4LiaztLib-iLcFaFwl0RAvIyqm4TcqIw5TqmNqSM6lnGnts1hHlANDsCExgTW6Hpn29foI/s400/beans.JPG" title="essential guide for vegetarian students" width="263" xaa="true" /></a>I started this blog 7 years ago when my older daughter was 11 years old and had just started high school. She's now 18 and off to university. Where have the years gone?<br />
<br />
Anyway, as she's going to be self-catering in her halls of residence, I've been helping her buy some essential kitchen equipment (<a href="http://www.homebargains.co.uk/" rel="nofollow" target="_blank">Home Bargains</a> and <a href="https://www.ikea.com/gb/en/cat/cookware-tableware-kt001/" rel="nofollow" target="_blank">IKEA</a> are your frugal friends!) and have drafted a basic food shopping list. As I don't know if she'll find anyone to food-share with, I'll be buying many of these items to fill her cupboard in the shared kitchen, so that I know she'll be eating OK for at least the first couple of weeks.<br />
<br />
I thought I might as well share the list, in case it helps anyone else. As you can see, most of the items are cheap and cheerful, but nutritionally sound, providing plenty of carbs and protein for hard-working (and partying) students!<br />
<br />
From my experience at uni, many years ago, it might also be worth name-labelling any food left in communal areas (such as the fridge and freezer) with a sticker or Sharpie pen, unless you want all and sundry to eat it!<br />
<br />
Obviously vegan students can made the necessary changes to their list, but this would mainly be the fridge and freezer items.<br />
<br />
You can also find lots of simple <a href="https://wedonteatanythingwithaface.blogspot.co.uk/2011/09/cheap-and-cheerful-vegetarian-meals-for.html" target="_blank">recipes and tips for veggie students</a> here.<br />
<br />
<i>Not food-related, but if you're off to uni, do make sure you get your <a href="http://meningitis/" target="_blank"><span style="color: purple;">meningitis ACWY vaccination</span></a> before you go.</i><br />
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<b><span style="font-family: "Arial",sans-serif;">Equipment</span></b></div>
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<span style="font-family: "Arial",sans-serif;">Medium frying pan</span><br />
<span style="font-family: "Arial",sans-serif;">Medium sauce pan</span><br />
<span style="font-family: "Arial",sans-serif;">Non-stick baking tray</span><br />
<span style="font-family: "Arial",sans-serif;">Small pyrex dish</span><br />
<span style="font-family: "Arial",sans-serif;">Plastic spatula/fish slice,
serving spoon, potato masher</span><br />
<span style="font-family: "Arial",sans-serif;">Small cheese grater</span><br />
<span style="font-family: "Arial",sans-serif;">Potato peeler</span><br />
<span style="font-family: "Arial",sans-serif;">Garlic crusher</span><br />
<span style="font-family: "Arial",sans-serif;">Can opener</span><br />
<span style="font-family: "Arial",sans-serif;">Sharp knife</span><br />
<span style="font-family: "Arial",sans-serif;">Knife, fork, spoon, teaspoon
x2</span><br />
<span style="font-family: "Arial",sans-serif;">Dinner plate, side plate,
bowl x2</span><br />
<span style="font-family: "Arial",sans-serif;">Large glass, small glass x2</span><br />
<span style="font-family: "Arial",sans-serif;">Scissors</span><br />
<span style="font-family: "Arial",sans-serif;">Biscuit jar/tin</span><br />
<span style="font-family: "Arial",sans-serif;">Plastic lidded containers to
store food</span><br />
<span style="font-family: "Arial",sans-serif;">Kettle (for own room)</span><br />
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Refried
beans<br />
Baked beans<br />
Chickpeas<br />
Tinned new potatoes<br />
Tinned beans </span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Dried
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Tomato puree<br />
Tin of soup<br />
Tinned tomatoes/passata</span></div>
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Pizza base mix<br />
Squash<br />
Cereal</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Jam/peanut
butter/Marmite etc. <br />
Biscuits<br />
Cereal bars<br />
Vegetable/olive oil<br />
Herbs and spices</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Tea bags/coffee/hot
chocolate<br />
Long life milk individual (for own room)</span></div>
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<span style="font-family: "Arial",sans-serif;">Wraps<br />
Bread<br />
Veggie bacon<br />
Bean burgers<br />
Veggie sausages<br />
Frozen mixed veg</span></div>
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<td style="background: #DEEAF6; border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; padding: 0cm 5.4pt 0cm 5.4pt; width: 112.7pt;" valign="top" width="150">
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<span style="font-family: "Arial",sans-serif;">Cheese<br />
Milk</span></div>
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<span style="font-family: "Arial",sans-serif;">Butter<br />
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Yogurt<br />
Eggs<br />
Garlic<br />
Fresh fruit</span></div>
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<span style="font-family: "Arial",sans-serif;">Fresh veg</span></div>
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<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com3tag:blogger.com,1999:blog-920032845055642476.post-27061476689951895182017-09-03T16:42:00.003+01:002017-09-03T16:46:05.036+01:00Toffee Apple & Carrot Upside-down Cake - Suma Blogger's Network<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV2uOmFFIg00xTobpZp9AmdWPt0JD-2UAKstOsqKxN2w5xO_DohbU5yJT4f9IoVmRMabgUJghquIkKRauOx576IHPy_-ZSx3-7S9rGSh78cKDklbTLXe5LohysunZjCpYBsPQSYfTskk/s1600/applecake2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Toffee Apple & Carrot Upside-down Cake" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV2uOmFFIg00xTobpZp9AmdWPt0JD-2UAKstOsqKxN2w5xO_DohbU5yJT4f9IoVmRMabgUJghquIkKRauOx576IHPy_-ZSx3-7S9rGSh78cKDklbTLXe5LohysunZjCpYBsPQSYfTskk/s400/applecake2.jpg" title="Toffee Apple & Carrot Upside-down Cake" width="400" /></a></div>
We've had a good crop of <i>discovery </i>apples this year, so I've been trying to come up with different ways of using up the windfalls. This fruity upside-down cake, which was inspired by this week's episode of The Great British Bake Off, makes a lovely autumnal recipe for the <a href="http://www.suma.coop/suma-bloggers-network/" rel="nofollow" target="_blank">Suma Blogger's Network</a> and must almost count as a 5-a-day!<br />
<br />
<i>Serves 6-8</i><br />
<div>
<ul>
<li>2-3 dessert apples, peeled, cored and thickly sliced</li>
<li>100g/4oz toffee sauce - I used <a href="https://www.sumawholesale.com/cartmel-sticky-toffee-pudding-sticky-toffee-sauce-12-x-170g-gh101.html" rel="nofollow" target="_blank">Cartmel Sticky Toffee Pudding Sauce</a> from Suma</li>
<li>100g/4oz butter</li>
<li>100g/4oz soft brown sugar</li>
<li>2 eggs</li>
<li>150g/6oz SR flour</li>
<li>1 medium-large carrot, grated</li>
<li>50g/2oz raisins or sultanas</li>
<li>½ tsp cinnamon</li>
</ul>
<div>
Pre-heat the oven to 180C/170C Fan/350F/Gas 4.</div>
<div>
Grease and line and 8<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-voPr_Viz-fMCwKK6tlbkBl_PkQGAPoJDo1y5qYX8pGGsgx5wiFL7zXH-bWJP6e1E_JDKJz5EICjvPBeLuPUGLofAg09M_oyUG2K__0XIbur2EpTIbjUkr9rOVq-9cLynR5trUkdg5E/s1600/applecake1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-voPr_Viz-fMCwKK6tlbkBl_PkQGAPoJDo1y5qYX8pGGsgx5wiFL7zXH-bWJP6e1E_JDKJz5EICjvPBeLuPUGLofAg09M_oyUG2K__0XIbur2EpTIbjUkr9rOVq-9cLynR5trUkdg5E/s640/applecake1.jpg" style="cursor: move;" width="640" /></a>" baking tin.</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-voPr_Viz-fMCwKK6tlbkBl_PkQGAPoJDo1y5qYX8pGGsgx5wiFL7zXH-bWJP6e1E_JDKJz5EICjvPBeLuPUGLofAg09M_oyUG2K__0XIbur2EpTIbjUkr9rOVq-9cLynR5trUkdg5E/s1600/applecake1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Spread the toffee sauce over the base of the tin and then cover with a single layer of sliced apples.</div>
<div>
<br /></div>
<div>
Cream the butter and sugar together, then mix in the rest of the ingredients to make a thick mixture.</div>
<div>
Carefully top the apples with the cake mixture, being sure to spread the mixture over evenly to cover all the apples.</div>
<br />
Bake for 25-30 minutes, until golden brown and firm to the touch.<br />
Allow to cool for 5 minutes in the tin, before turning out, to allow the sauce to soak into the cake.<br />
<br />
Serve warm with custard, cream or ice cream.</div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com2tag:blogger.com,1999:blog-920032845055642476.post-84623763116995233572017-07-05T21:15:00.000+01:002017-07-05T21:22:14.732+01:00Courgette, Green Bean and New Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1v2JNf7nwUrdppQnwz-SJ0kX4T9LaQGmLrlwbw0Sx-aZwACN5E2CAyPCe26s1teGavfxf3TbMmNHF0WkgKpUzRr9tK06iuegW5-m1Km9uCN_3t4UaPZPonI54g7D-jJH3rzQknWkPm0/s1600/salad2_3597.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1v2JNf7nwUrdppQnwz-SJ0kX4T9LaQGmLrlwbw0Sx-aZwACN5E2CAyPCe26s1teGavfxf3TbMmNHF0WkgKpUzRr9tK06iuegW5-m1Km9uCN_3t4UaPZPonI54g7D-jJH3rzQknWkPm0/s400/salad2_3597.jpg" width="300" /></a></div>
It's that time of year again and my home grown courgettes are fruiting in abundance - the yellow variety are doing particularly well. As I'm not a fan of traditional potato salad, coated in mayonnaise, I devised this recipe instead.<br />
<b><br /></b>
<i>Serves 4-6 as a side dish</i><br />
<ul>
<li>200g/8oz baby courgettes/zucchini, sliced </li>
<li>100g/4oz green beans, sliced</li>
<li>500g/1lb new potatoes, halved if large</li>
<li>2 cloves of garlic, unpeeled</li>
<li>2 tbsp olive oil</li>
</ul>
For the dressing:<br />
<ul>
<li>2 tbsp. olive oil</li>
<li>a good handful of chopped, fresh tarragon or a mixture of any fresh, green herbs you have to hand (parsley, oregano, basil, mint etc)</li>
<li>2 tbsp white wine vinegar or lemon juice</li>
<li>2 heaped tsp coarse grain mustard</li>
<li>Himalayan pink salt to taste</li>
</ul>
Pre-heat the oven to 200 C/190 C Fan/400 F/Gas 6 and heat 2 tbsp. olive oil in a baking tray or dish.<br />
<b><br /></b>
Boil the new potatoes for around 15-20 minutes (until tender), drain, then add to the hot roasting dish. Turn to coat with the oil and sprinkle with salt to taste. <br />
After 5 minutes in the oven, add the sliced courgettes and garlic. Roast for a further 10 minutes, or until beginning to turn a golden brown.<br />
<br />
Meanwhile, boil the green beans for 8-10 minutes, or until al dente.<br />
Drain and set aside.<br />
<br />
Once the potatoes and courgettes are nicely browned, add the green beans to the baking dish and roast for a further 3-5 minutes.<br />
<br />
Remove from the oven and allow to cool slightly.<br />
<br />
Make the dressing by blending or mixing the crushed, roasted garlic, oil, herbs, vinegar and mustard.<br />
Pour over the warm vegetables and turn gently to coat with the dressing.<br />
<br />
Serve warm or cold for lunch or with barbecued food.<br />
<br /><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com2tag:blogger.com,1999:blog-920032845055642476.post-45587899483870648112017-06-04T13:12:00.001+01:002017-06-04T13:12:29.614+01:00Pinto Bean & Chickpea Falafels - Suma Blogger's Network<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-XiCo2rS7XdcpdkrEuBoTS1P1JbH8KIhRlcsFd8DZ8dXqXSObnuBPf2V47KUCp01Vy42xFuuqjI_fcRneMghk3D5dMag2ifghGs4uEuEi0GdREnqhiSJ27V2PIwt287xZaJTCwCrH7k8/s1600/falafel1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-XiCo2rS7XdcpdkrEuBoTS1P1JbH8KIhRlcsFd8DZ8dXqXSObnuBPf2V47KUCp01Vy42xFuuqjI_fcRneMghk3D5dMag2ifghGs4uEuEi0GdREnqhiSJ27V2PIwt287xZaJTCwCrH7k8/s400/falafel1.jpg" width="400" /></a></div>
After recently making <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2017/05/easy-homemade-refried-beans-frijoles.html" target="_blank">refried beans</a>, I wanted to create another recipe which used dried pinto beans, for my latest <a href="http://www.suma.coop/suma-bloggers-network/" rel="nofollow" target="_blank">Suma Bloggers</a> post; pinto beans are great as a cheap, vegetarian source of protein because they don't require pre-soaking. <br />
<br />
Although I've always used canned, cooked chick peas for falafels, it turns out that traditional recipes use soaked, raw chickpeas. I didn't have the time or inclination to soak my pulses for 12 hours, so I decided to boil them along with the pinto beans, without pre-soaking. This actually worked really well and I was pleased with the end result, which not only tasted good freshly cooked, but also worked well cold in wraps for my packed lunches.<br />
<ul>
<li>1 cup dried chickpeas</li>
<li>1 cup <a href="https://www.sumawholesale.com/suma-pinto-beans-organic-6-x-500g-pu136.html" rel="nofollow" target="_blank">dried pinto beans</a> (from Suma)</li>
<li>2 tbsp. olive oil, plus extra for frying</li>
<li>1 onion, very finely chopped</li>
<li>2 cloves of garlic, crushed</li>
<li>1 tbsp. <a href="https://www.sumawholesale.com/suma-gram-flour-6-x-500g-fg078.html" rel="nofollow" target="_blank">chickpea/gram flour</a> (from Suma)</li>
<li>1 chilli, chopped (optional)</li>
<li>1 tsp cumin</li>
<li>1 tsp ground coriander</li>
<li>1 tsp sweet paprika</li>
<li>salt and pepper to taste</li>
</ul>
<div>
Rapidly boil the pulses for 10 minutes. Then cover and simmer for a further hour.</div>
<div>
When cooked, drain.</div>
<div>
<br /></div>
<div>
Fry the onion and garlic in the olive oil for a few minutes, until softened.</div>
<div>
Add the spices and cook for a further minute.</div>
<div>
<br /></div>
<div>
Blend the chickpeas with the cooked onion and spices, plus the gram flour, until you have a fairly firm, dough-like mixture.</div>
<div>
<br /></div>
<div>
Roll into 20-24 small balls, using your hands.</div>
<div>
Refrigerate for 30 minutes to firm up.</div>
<div>
<br /></div>
<div>
Heat a few more tbsp. oil in a large frying pan on a medium-high heat. Cook the falafels for around 5-8 minutes until golden brown (you can deep fry if you prefer).</div>
<div>
<br /></div>
<div>
Serve in wraps, with salad and <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2016/03/hummus-middle-eastern-chickpea-dip.html" target="_blank">hummus</a>.<br />
<br />
<a href="http://www.suma.coop/suma-bloggers-network/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt=" Suma Blogger's Network" border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjne_06hvKW36_9a16QrWb4qocM_F9V1kPcn-uLqRZeU8Jy8VLtngkhHN1SxdnMkmpKdY30yjKG6rf5wXVbjiIvrdFtKD5Vh2th7DK9N_aKxxs9gBJtV30v52CSiFBXFLrtbb1s3_meoiA/s1600/Suma-Bloggers-Network-Logo.png" width="200" /></a><br />
<b>Top Tip:</b> <i>A word of warning - these vegan and gluten-free falafels are quite fragile as they don't contain egg or breadcrumbs to bind them, so you need to turn them carefully when cooking!</i><br />
<i><br /></i> <a href="http://wedonteatanythingwithaface.blogspot.com/p/reviews.html" style="background-color: white; color: #a64d79; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small; font-weight: bold; line-height: 12px; text-decoration: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Integrity Statement</span></a><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px; line-height: 20.79px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: xx-small; line-height: 12px;">As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network. </span></span></span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 15px; line-height: 20.79px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: xx-small; line-height: 12px;"><br /></span></span></span></div>
<ul>
</ul>
<br /><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com4tag:blogger.com,1999:blog-920032845055642476.post-25572270781996744562017-05-16T23:14:00.002+01:002017-05-16T23:14:38.044+01:00Easy Homemade Refried Beans (Frijoles Refritos)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ03Sqwg9NUj7g4K8tKgyERBPdNixEvEO585SobKlvE3OY35BfjDlx3PDpnToUUtS6r2PmZX7AAZMtoXGKbc9VHvGGPT-O2veiU9LhbRp6R8w3d-5RtyjWB7JjG15NJnIViDSa0bBRmKY/s1600/beans1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Spicy Refried Beans " border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ03Sqwg9NUj7g4K8tKgyERBPdNixEvEO585SobKlvE3OY35BfjDlx3PDpnToUUtS6r2PmZX7AAZMtoXGKbc9VHvGGPT-O2veiU9LhbRp6R8w3d-5RtyjWB7JjG15NJnIViDSa0bBRmKY/s400/beans1.jpg" title="Refried Beans - Frijoles Refritos" width="400" /></a></div>
I've been meaning to try making my own refried beans for some time now and finally got round to doing so...just in time for <a href="http://www.nationalvegetarianweek.org/" target="_blank">National Vegetarian Week</a>!<br />
<br />
In case you don't know, the term <i>refried</i> is actually a mis-translation of <i>refritos</i>, which actually means well-fried, not fried twice.<br />
<br />
My recipe is for a spicy version, similar in taste to the expensive, small tins you can buy in the UK. Providing you have most of the ingredients to hand, it works out at around £1 to make this recipe, equivalent to around 2-3 large cans. You could, of course, make a larger batch which would be even more economical.<br />
<br />
<i>Serves 8-10 as a starter, or side dish</i><br />
<ul>
<li>2 cups of dried pinto beans (no need to pre-soak)</li>
<li>6 cups of boiling water</li>
<li>6 tbsp. vegetable or olive oil</li>
<li>1 large onion</li>
<li>2 tbsp. pickled jalapeños</li>
<li>2 tsp chipotle paste (optional)</li>
<li>1 tsp paprika</li>
<li>1 tsp cumin</li>
<li>½ tsp salt</li>
</ul>
<div>
Place the beans and water in a large pan.</div>
<div>
Boil rapidly for 10 minutes (uncovered), then reduce the heat and simmer for a further hour (with the lid on).</div>
<div>
Drain, reserving some of the cooking liquid, then mash or blend the beans, adding back some of the reserved cooking liquid until you have the texture and consistency you prefer.</div>
<div>
<br /></div>
<div>
Finely chop or blend the onions and chillies.</div>
<div>
Heat the oil on a medium heat and add the onion and chillies Cook for a few minutes until softened.</div>
<div>
Add the remaining ingredients and stir well.</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDykxivYqCnmGJkiC-6qDCX1iBSZAtGQiflybL2_QR78JMKmLuXH5pGNY3qaa6dTIECJsa70S2ZKicyqbFEYPCe7fNR0X9RA2H5TblgZzNd91nyS119jqGlQ2ntpzmjQk1bIeBB5DWq0/s1600/3.1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="National Vegetarian Week" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDykxivYqCnmGJkiC-6qDCX1iBSZAtGQiflybL2_QR78JMKmLuXH5pGNY3qaa6dTIECJsa70S2ZKicyqbFEYPCe7fNR0X9RA2H5TblgZzNd91nyS119jqGlQ2ntpzmjQk1bIeBB5DWq0/s200/3.1.png" width="200" /></a></div>
<div>
Finally stir in the mashed beans and mix well to combine the ingredients.</div>
<div>
<br /></div>
<div>
<i>Serve warm with tortilla chips, <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2012/04/pineapple-cucumber-and-sweetcorn-salsa.html" target="_blank">salsa</a> and <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2013/04/guacamole-and-guacziki.html" target="_blank">guacamole</a> or use to stuff burritos.</i><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
<div>
<b>Top tips:</b> Eat half and freeze half of the mixture. Defrost and heat in the microwave, adding a little extra boiled water if needed. <br />
For a mild, child-friendly version, omit the salt, chillies and chipotle paste from the main mixture. Serve the adult's portion with the above ingredients added to taste.<br />
<br />
<br />
<br />
<br /></div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com1tag:blogger.com,1999:blog-920032845055642476.post-82691505501864654972017-05-01T16:49:00.001+01:002024-02-15T20:02:35.368+00:00Sri Lanka: The Cookbook - Review & Giveaway<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUCy148dbiQHVT-tWKBILrtxEIEBU0vx1CayA62Sr-cRGDukNwfrtRh88RxSsx8feaSqh2BRqBJ44VGg_cFok-5AIx5LOXNRX28poP33CVjW_vSdyJLPJbL8IIosRR5XjxK2p4eNq0jE/s1600/9780711238589+Sri_Lanka+final.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Sri Lanka: the Cookbook" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUCy148dbiQHVT-tWKBILrtxEIEBU0vx1CayA62Sr-cRGDukNwfrtRh88RxSsx8feaSqh2BRqBJ44VGg_cFok-5AIx5LOXNRX28poP33CVjW_vSdyJLPJbL8IIosRR5XjxK2p4eNq0jE/s320/9780711238589+Sri_Lanka+final.jpg" title="" width="258" /></a></div>
I've only recently discovered the joys of Sri Lankan food, so I was delighted to be offered a copy of this book for review. <b>Sri Lanka: the Cookbook</b> gives a comprehensive introduction to Sri Lankan cuisine and explains the ingredients and cooking techniques.<br />
<br />
Written by husband and wife team Prakash Sivanathan and Niranjala Ellawala, the book shows their knowledge of and passion for the cuisine of their former homeland:<br />
<br />
<i>“My wife and I have lived in London for many years, but I was born a Tamil in the Jaffna peninsula in the north of Sri Lanka, and Niranjala is a Sinhalese from the south. Between us, we have a deep understanding and love of the unique styles of cooking that together make up our island’s cuisine. We hope this provides a record of Sri Lankan history and diversity for generations to come.” </i><br />
<br />
One thing I must say is that this probably isn't a book for novice cooks as the ingredients lists tend to be longer/more exotic and some of the recipes are a little more complicated than other books I've reviewed. You also need to be fan of coconut/coconut milk as similar to Thai food, these feature heavily. Having said that, if you already have a well-stocked spice rack and are used to cooking Indian or Thai food, I'm sure you'll love this book.<br />
<br />
I also need to point out that this is <b>not</b> an exclusively vegetarian book, but as Sri Lankan food is naturally vegetarian-friendly, many of the recipes are either vegetarian, pescatarian or easy to adapt. All of the recipes are marked as to their suitability for vegetarians, but I did notice a few non-vegetarian (fish-derived) ingredients in some of these. They are easy to omit though, without losing any the authentic flavour of the dishes. <br />
<br />
I've only tried out a few of the recipes so far, but I particularly liked the <i>pol roti</i> (spicy, coconut flatbreads) and <i>poosanikai kari</i> (pumpkin curry), both of which were fairly easy to make, but tasted very different to the Indian-style food I often cook.<br />
<br />
SRI LANKA: THE COOKBOOK is published by Frances Lincoln, 6th May 2017, RRP £20.00<br />
Also available from Amazon and other book shops.<br />
<br /><br /><script src="https://widget-prime.rafflecopter.com/launch.js"></script><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com25tag:blogger.com,1999:blog-920032845055642476.post-31190068834831754452017-04-17T21:39:00.001+01:002017-04-17T21:39:48.156+01:00Risotto with Green Beans & Butternut Squash<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2k9ZviBoFXt87LuUX8rFX9Gejj-iO2xkqxxlGPbYL9isJMXI0NXYKuN6h6a3VUczLtcwpb_IMssPpx_sECgeXhkAAnII-MlOQiaC1TfrGMHh4SmlvaItgn7sFXumaCT2ics3HBuFVQI/s1600/risotto1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Risotto with Green Beans & Butternut Squash" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2k9ZviBoFXt87LuUX8rFX9Gejj-iO2xkqxxlGPbYL9isJMXI0NXYKuN6h6a3VUczLtcwpb_IMssPpx_sECgeXhkAAnII-MlOQiaC1TfrGMHh4SmlvaItgn7sFXumaCT2ics3HBuFVQI/s400/risotto1.jpg" title="Risotto with Green Beans & Butternut Squash" width="400" /></a></td></tr>
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I was looking back through my blog the other day and realised that I've not posted any risotto recipes; that's probably because my girls aren't keen on risotto.<br />
<br />
Anyway, I recently made this dish to share with friends, which went down very well. It certainly made a change from the ubiquitous mushroom risotto!<br />
<ul>
<li>1½ cups risotto rice</li>
<li>1 onion, finely diced</li>
<li>1 large clove of garlic, crushed</li>
<li>1 cup dry white wine</li>
<li>3 cups vegetable stock</li>
<li>½ butternut squash, peeled and cubed</li>
<li>150g/6oz green beans, cut into 2.5cm/1" pieces</li>
<li>150g/6oz Manchego cheese; half grated, half cubed (or an alternative strong-flavoured, hard cheese)</li>
<li>75g/3oz semi-dried or sun-dried tomatoes, roughly chopped</li>
<li>1 tbsp. fresh parsley or oregano chopped (or ½-1 tsp dried herbs)</li>
<li>1 tbsp. fresh sage, chopped (or ½-1 tsp dried herbs)</li>
<li>olive oil</li>
<li>salt and black pepper to season</li>
</ul>
Heat the oven to 180C Fan/190C/Gas 5/375F<br />
<br />
Roast the butternut squash (drizzled with olive oil) for around 25-30 minutes, turning occasionally, until soft and browned. Sprinkle with the sage before the final 5 minutes of cooking time.<br />
<br />
Cook the beans in a pan of water for around 8-10 minutes, until just cooked; drain.<br />
<br />
Meanwhile, heat 2 tbsp. olive oil in a large pan. <br />
Gently cook the onion and garlic until soft. Add the rice and cook for a further 2 minutes.<br />
Add the white wine and stir well.<br />
Add the stock, a little at a time, stirring occasionally. Cook for a further 15-20 minutes, or until the rice is <i>al dente</i>. Stir in the cooked beans and parsley/oregano.<br />
<br />
Gently, mix in the grated cheese and chopped tomatoes. Season to taste.<br />
<br />
Spoon into a serving dish and top with the roasted squash and remaining cheese. Return to the oven for a minute or so to allow the cheese to melt slightly.<br />
<br />
<b>Vegan version:</b> simply omit the cheese or swap the grated cheese for 2 tbsp. nutritional yeast flakes.<br />
<br /><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com1tag:blogger.com,1999:blog-920032845055642476.post-90643341240000483512017-04-05T22:13:00.000+01:002017-04-16T21:06:13.682+01:00Churro Waffles with Caramel Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtt2SrN5Cm4misM9ACmLib4GZIS7yNCLK7pgrA-0qMfOMvMhBGAFWWeQx4y8SiLU_PIT1Ed44JWeqSEJY5T0ATCnKjRLrOWw5yE5lF_1jrP39wEQZtab8Uhc3Q6OmD_wK3grx1FjIQUY/s1600/churros_3272.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Churro Waffles with Caramel Sauce" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtt2SrN5Cm4misM9ACmLib4GZIS7yNCLK7pgrA-0qMfOMvMhBGAFWWeQx4y8SiLU_PIT1Ed44JWeqSEJY5T0ATCnKjRLrOWw5yE5lF_1jrP39wEQZtab8Uhc3Q6OmD_wK3grx1FjIQUY/s400/churros_3272.jpg" title="Churro Waffles with Caramel Sauce" width="400" /></a></div>
These churro-style waffles are cooked in a waffle maker rather than being deep fried like traditional churros. I made mine in my trusty <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2015/09/sages-no-mess-waffle-maker-review.html" target="_blank">Sage Waffle Maker</a>, however there are cheaper gadgets on the market. You could cook these like drop scones on a large non-stick frying pan, if you don't have a waffle maker.<br />
<br />
<b><i>Makes 4-5 large waffles</i></b><br />
<ul>
<li>2 eggs </li>
<li>2 cups SR flour</li>
<li>1⅓ cups milk </li>
<li>⅓ cup soft brown sugar </li>
<li>⅓ cup butter, melted </li>
<li>1 tsp vanilla extract</li>
<li>a pinch of bicarbonate of soda/baking soda</li>
<li>a pinch of cinnamon</li>
</ul>
<b><i>For the cinnamon sugar, mix ingredients together.</i></b><br />
<ul>
<li>½ cup caster sugar</li>
<li>2 tsp cinnamon </li>
</ul>
<div>
<b><i>For the caramel dipping sauce, heat ingredients together in a pan or in the microwave and stir thoroughly.</i></b> </div>
<ul>
<li>1 cup dulche de leche/caramel condensed milk</li>
<li>1 cup evaporated milk or double cream</li>
</ul>
<div>
Beat all of the waffle ingredients together to make a smooth, thick batter.</div>
<div>
Heat your waffle maker or frying pan on a medium-high heat.</div>
<div>
Cook waffles until golden brown.</div>
<div>
<br /></div>
<div>
Whilst warm, dust on both sides with the cinnamon sugar.</div>
<div>
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<div>
Serve drizzled with the hot caramel sauce.<br />
<br />
<b>Top tip:</b> Make a chocolate sauce by melting chocolate and mixing with double cream or evaporated milk. Heat gently until you have a smooth, warm sauce.</div>
<ul>
</ul>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com2tag:blogger.com,1999:blog-920032845055642476.post-59941783924564620432017-03-30T20:40:00.000+01:002017-04-01T22:35:02.500+01:00Black Bean Chilli Burritos<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9FdqnNlRO_rsdhbM8WFEs6vAMSj-7vZ_dcP0_P18YgX3x2cs2cCTg3YfLuvgkGQB_XPjglT-iEgD1Ad0lInrWcRzIqXQbywnpYR8vheDwiR1MDNopVRYX-CLhTWZ1wz9wTPTcism9D0/s1600/burrito.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Black Bean Chilli Burritos" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9FdqnNlRO_rsdhbM8WFEs6vAMSj-7vZ_dcP0_P18YgX3x2cs2cCTg3YfLuvgkGQB_XPjglT-iEgD1Ad0lInrWcRzIqXQbywnpYR8vheDwiR1MDNopVRYX-CLhTWZ1wz9wTPTcism9D0/s400/burrito.jpg" title="Black Bean Chilli Burritos" width="400" /></a></div>
Since I've been back working full time, I've had less time for both blogging and cooking, so I've been devising some really quick and easy family meals down to necessity. This recipe uses store cupboard ingredients and can be made in around 15 minutes.<br />
<i><br /></i>
<i>Fills around 6-8 wraps</i><br />
<ul>
<li>1 red onion, diced</li>
<li>1 large clove of garlic, crushed</li>
<li>2 bell peppers, diced</li>
<li>100g/4oz mushrooms, sliced</li>
<li>1 tin sweetcorn, drained</li>
<li>1 tin black beans, drained</li>
<li>1 tbsp. chipotle paste</li>
<li>1 handful fresh coriander/cilantro roughly chopped</li>
</ul>
<div>
<i>To serve:</i></div>
<ul>
<li>a pack of tortilla wraps</li>
<li>1 pack of Mexican-style microwave rice</li>
<li>100g grated cheese</li>
<li>salad/salsa/avocado/jalapeños etc. to serve</li>
</ul>
<div>
Heat a drop of oil in a pan, on a medium heat.</div>
<div>
Fry the onions for a few minutes, until soft. Then add the peppers, garlic and mushrooms and cook for a further 5-7 minutes, until the peppers are almost tender.</div>
<div>
Stir in the remaining ingredients and warm through for a further 5 minutes.</div>
<div>
<br /></div>
<div>
Meanwhile cook the rice and warm the wraps.</div>
<div>
Fill each burrito with some rice, beany mixture and cheese.</div>
<div>
Serve with the optional extras.</div>
<div>
<br /></div>
<div>
<b>Vegan version:</b> simply omit the cheese and check the wrap ingredients.</div>
<div>
<b>Top tips:</b> Look for black beans in the World Foods section of your supermarket, as they're usually around half the price of the branded version.</div>
<div>
Use the same mixture to top nachos.</div>
<div>
<br /></div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com1tag:blogger.com,1999:blog-920032845055642476.post-34394922326994456462017-03-23T22:31:00.001+00:002017-03-23T22:49:58.028+00:00Pasta with Aubergine & Mozzarella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKRi7udyFGw7086DysxEXDiKzqL3BsnOqLnkhqTvpvlrWgxsUJEpVPgabJRDo6pnoJzXumktXEqtfckN2vc_Hnxp-m3vRt1NNpoYviTNJ55tY11lnt_ZhuXCi35yyRXiNG3DX_nSKXDY/s1600/aubergine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Pasta with Aubergine & Mozzarella " border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKRi7udyFGw7086DysxEXDiKzqL3BsnOqLnkhqTvpvlrWgxsUJEpVPgabJRDo6pnoJzXumktXEqtfckN2vc_Hnxp-m3vRt1NNpoYviTNJ55tY11lnt_ZhuXCi35yyRXiNG3DX_nSKXDY/s400/aubergine.jpg" title="Pasta with Aubergine & Mozzarella " width="400" /></a></div>
<div class="_1mf _1mj" data-offset-key="1ls49-0-0">
<span data-offset-key="1ls49-0-0"><span data-text="true">Aubergines (eggplant) are in scarce supply at the moment, due to adverse weather conditions in Europe, and the quality has been quite variable. However, I spotted some lovely plump specimens in Tesco's the other day, so came up with this recipe to use them in.</span></span></div>
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<span data-offset-key="1ls49-0-0"><span data-text="true"><br /></span></span></div>
This is a really simple, vegetarian pasta dish. The aubergine takes a little while to cook, but everything else can be thrown together in minutes. <br />
<br />
You could swap the aubergine for courgettes, mushrooms or whichever vegetables are cheap and in season.<br />
<br />
<i>Serves 4</i><br />
<ul>
<li>2 large aubergines, sliced thickly</li>
<li>1 ball of mozzarella, roughly torn</li>
<li>500g packet of fresh pasta</li>
<li>olive oil for frying</li>
</ul>
<i>For the herby dressing:</i><br />
<ul>
<li>4 large cloves of garlic, sliced</li>
<li>4 tbsp. extra virgin olive oil</li>
<li>a handful of fresh basil</li>
<li>a handful of fresh parsley</li>
<li>½ tsp dried mint </li>
<li>½ tsp dried oregano</li>
<li>1 small chilli, optional</li>
<li>salt and pepper to taste</li>
</ul>
<div>
Fry the aubergine in batches until soft and brown in colour (alternatively, brush with oil and bake in the oven.). Remove from the pan and chop roughly. </div>
<div>
<br /></div>
<div>
Make up the dressing by whizzing all the ingredients together in a mini-blender until fairly smooth, like a pesto. Warm the dressing through, in the pan which you cooked the aubergine in, while the pasta is cooking. Do not allow the garlic to colour, as this will give a bitter taste.</div>
<div>
<br /></div>
<div>
Cook the pasta and drain.</div>
<div>
<br /></div>
<div>
Mix the pasta, aubergine and dressing together. Top with the cheese. </div>
<div>
Pop under a hot grill/broiler for a few minutes or microwave for 1 minute, if you want to warm the cheese though.</div>
<div>
<i><br /></i></div>
<div>
<i>Serve with a seasonal salad.</i></div>
<div>
<br /></div>
<div>
<b>Vegan option:</b> Replace the cheese with some toasted pine nuts. For extra protein, add a drained tin of chickpeas to the dressing to warm through, before combining the remaining ingredients.<br />
<br />
<b>Variations:</b> For a tomato sauce, simply add a can of chopped tomatoes to the dressing. Simmer for 10 minutes, before combining with the pasta and cooked aubergine. <br />
Swap the mozzarella for feta.</div>
<div>
<br /></div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com1tag:blogger.com,1999:blog-920032845055642476.post-88602754343409026802017-03-18T21:53:00.001+00:002017-03-18T21:53:58.070+00:00Saag Paneer Parathas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5srkaM_KpmCibt7dosWj9o9WgnyzDh-15dvkp95ylBVSfoXriE2R5aBymglgTFAH3fRU-5g5TOg8-tN1NcVhaR33dBnWH8TWUE_97euQy0cqcFwW-0X70fNBQDSv5TrJyP0nK9Ou4WE/s1600/saagpaneer+IMG_3119.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Saag Paneer Parathas" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5srkaM_KpmCibt7dosWj9o9WgnyzDh-15dvkp95ylBVSfoXriE2R5aBymglgTFAH3fRU-5g5TOg8-tN1NcVhaR33dBnWH8TWUE_97euQy0cqcFwW-0X70fNBQDSv5TrJyP0nK9Ou4WE/s400/saagpaneer+IMG_3119.jpg" title="Saag Paneer Parathas, Street Food" width="400" /></a></div>
Unfortunately, work has been taking priority recently and blogging has had to take a back seat. I've been meaning to post for a while and finally managed to finish writing up this recipe...<br />
<br />
Although I made it through January without a morsel of cheese passing my lips, I'm afraid to admit that cheese is well and truly back on the menu. <br />
<br />
As street food is becoming more and more popular, I thought I'd blog another one of my favourite Indian snack recipes. The same filling could also be used to stuff chapattis, tortillas or even paninis if you prefer. I use a mini-blender to chop all of the spice paste ingredients, but you could chop then by hand if you don't have one.<br />
<br />
<i>Fills 4-6 parathas</i><br />
<br />
For the spice paste:<br />
<ul>
<li>1 medium onion, chopped finely</li>
<li>1-2 green chillis, chopped finely</li>
<li>1 tbsp. fresh ginger, grated</li>
<li>2 large cloves of garlic, crushed</li>
<li>1 tsp black mustard seeds</li>
<li>1 tsp ground cumin</li>
<li>1 tsp ground coriander</li>
<li>¼ tsp turmeric </li>
</ul>
<div>
For the filling:</div>
<ul>
<li>250g/10oz fresh spinach (or frozen, defrosted)</li>
<li>200g/8oz paneer, cubed</li>
<li>150ml/<span style="font-family: inherit;">⅔</span> cup passata</li>
<li>4-6 frozen, uncooked parathas (check ingredients, if vegan) </li>
</ul>
<div>
Microwave or steam the spinach as per packet instructions. Cool and squeeze as much liquid out as possible. Chop roughly, if using fresh spinach. </div>
<div>
<br /></div>
<div>
Heat 1 tbsp vegetable oil on a medium heat.<br />
Fry the paneer for a few minutes, turning regularly, then remove and drain on kitchen paper.</div>
<div>
Add the mustard seeds to the pan, along with a drop more oil. Cook for 30 seconds, then add the onion and spice paste.</div>
<div>
Cook for 3-5 minutes, until the onion is just starting to colour.</div>
<div>
Add the cooked paneer and spinach and stir though. <br />
Add the passata and cook for a further 3-5 minutes, until you have quite a dry, thick filling.</div>
<div>
<br /></div>
<div>
If you have a panini press or George Forman-type grill, heat it up. If not, cook the parathas one at a time in a large frying pan on a high heat.</div>
<div>
<br /></div>
<div>
Take one frozen paratha and heat it for 1-2 minutes on the press/grill/pan. Turn over and fill with a generous spoonful of filling. Fold in half, or roll like a burrito and cook for a further minute or two on each side, until golden brown. <br />
<br />
<i>Serve with <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2015/06/indian-restaurant-style-mint-sauce-and.html" target="_blank">onion salad</a> and your favourite chutneys.</i></div>
<div>
<br /></div>
<div>
<b>Vegan version:</b> swap the paneer for a tin of chickpeas to make a chana saag filling.<br />
<b>Top tip:</b> double the amount of passata to make a saag paneer side dish.<br />
<br /></div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com2tag:blogger.com,1999:blog-920032845055642476.post-44017503313972758512017-01-07T19:15:00.002+00:002017-01-07T19:15:45.012+00:00Veganuary 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIZ4t-G7Bxu5nV23vePLzPnMTl6nn2ixUgEOOxU7pJ9IbvLSDA5sm0bT4rvCLJMG8ZIY0W45-sag80WxEyySzWGBg5xtD3OdJXFRw47VS0FJzyJ4znfCFD1948mxVxBEts99aKnYAsLQ/s1600/10422168_331198920419552_8680215764924160729_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIZ4t-G7Bxu5nV23vePLzPnMTl6nn2ixUgEOOxU7pJ9IbvLSDA5sm0bT4rvCLJMG8ZIY0W45-sag80WxEyySzWGBg5xtD3OdJXFRw47VS0FJzyJ4znfCFD1948mxVxBEts99aKnYAsLQ/s320/10422168_331198920419552_8680215764924160729_n.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>A slightly belated Happy New Year!</b> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I can't believe all the festivities are over and I'm back at work already!</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">This year, both Miss K (now aged 15) and I are attempting <a href="https://veganuary.com/" rel="nofollow" target="_blank"><b><span style="color: #4c1130;">Veganuary</span></b></a>. In case you don't know, Veganuary is a campaign in association with Viva! to encourage people to go vegan for January and <i>"Eat delicious, healthy food, save lives and help the environment."</i></span></div>
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<span style="font-family: Arial;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As a long-time vegetarian (myself) and a lifelong one (Miss K), I reckon we've done our bit to save more than a few farm animals' lives between us, however the dairy and egg industry does, of course, play on our minds from time to time. It's something which I don't often blog about, as I try not to be a 'preachy' type of vegetarian; I <i>am</i> married to an omnivore after all.</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">After a week of eating a vegan diet, I've only encountered a couple of obstacles. One is that you can't easily buy vegan cakes and I haven't had time for any baking...so guess what I've been craving? The second is <a href="https://veganuary.com/eating-out/" rel="nofollow" target="_blank">eating out as a vegan</a>; this seems to be incredibly difficult if you're a strict vegan but the Veganuary website has this covered for a variety of chain restaurants.</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">If you've recently discovered my blog, you might like to know that I try to avoid fussy recipes and fashionable 'out-there' ingredients, as I work full time and have a family to feed, who want wholesome, tasty but not weird, vegetarian meals. I don't have time to faff around for hours, or to knit my own quinoa, goji berry and spirulina brownies, but I <i>do</i> enjoy cooking.</span></div>
<div class="post-body entry-content" itemprop="articleBody">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="post-body entry-content" itemprop="articleBody">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Although not all of my recipes below are vegan, they are all budget friendly, relatively low in fat and can all be easily adapted (for example, if the recipe uses Quorn or cheese, simply swap for a vegan alternative.) I hope you enjoy them. Please let me know what you think, by leaving me a comment if you do try any of my recipes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="post-body entry-content" itemprop="articleBody">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://wedonteatanythingwithaface.blogspot.co.uk/2015/01/a-mainly-vegan-meal-plan-for-veganuary.html" target="_blank">Veganuary meal plan - week 1</a></span></div>
<div class="post-body entry-content" itemprop="articleBody">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://wedonteatanythingwithaface.blogspot.co.uk/2015/01/a-mainly-vegan-meal-plan-for-veganuary_11.html" target="_blank">Veganuary meal plan - week 2</a></span></div>
<div class="post-body entry-content" itemprop="articleBody">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://wedonteatanythingwithaface.blogspot.co.uk/2014/01/a-cheap-and-lower-fat-vegetarianvegan.html" target="_blank">A cheap and lower-fat meal plan for Veganuary</a></span></div>
<div class="post-body entry-content" itemprop="articleBody">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="post-body entry-content" itemprop="articleBody">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>For an amazing array of vegan recipes, take a look at the <a href="https://veganuary.com/recipes/" rel="nofollow" target="_blank"><b>Veganuary recipe index</b></a>.</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i></i></span><br /></div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com4tag:blogger.com,1999:blog-920032845055642476.post-17782116140347849072016-12-28T23:37:00.000+00:002016-12-28T23:37:53.410+00:00Keralan Vegetable Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdULw_puxQS_JZFCrrfFCyeersIkkgxDR4Q5F2z4VDM36Q-Lhs2f8-xfyd0o3FOnp2QGJ1cD09GyoEe1WyuTWcbJw5fK_osgpUQxQ1YjdcOf9ixSYaaYktTXP7oHEEBQAW0hGlVxS9q8/s1600/keralan1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Keralan Vegetable Stew, Vegan" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdULw_puxQS_JZFCrrfFCyeersIkkgxDR4Q5F2z4VDM36Q-Lhs2f8-xfyd0o3FOnp2QGJ1cD09GyoEe1WyuTWcbJw5fK_osgpUQxQ1YjdcOf9ixSYaaYktTXP7oHEEBQAW0hGlVxS9q8/s400/keralan1.JPG" title="Keralan Vegetable Stew" width="400" /></a></div>
This South Indian vegetable curry is made with a thin, aromatic, spiced coconut-milk sauce so it's more like a soup or stew than a traditional, British curry. The flavours are also more akin to Thai cuisine than a North Indian-style <span style="background-color: white;">curry, but this recipe utilises seasonal, British vegetables, so it's very economical.</span><br />
<br />
Although it's not exactly fat-free or low in calories, it makes a delicious, warming and vegan start to the New Year, especially if you're doing Veganuary.<br />
<b></b><i></i><br />
<b><i>Serves 4</i></b><br />
<ul>
<li>1 onion, chopped </li>
<li>1 stick of cinnamon</li>
<li>4 green cardamoms, pierced with a knife or lightly crushed with your thumb</li>
<li>a sprig of fresh or dried curry leaves</li>
<li>2 large cloves of garlic, crushed</li>
<li>1 tbsp. grated, fresh ginger</li>
<li>2 thin, green chilies, slit in half</li>
<li>2 medium potatoes, peeled and cut into small chunks</li>
<li>2 medium carrots, peeled and cut into batons or slices </li>
<li>1 cup of green beans, cut into 1"/2.5cm pieces</li>
<li>2 cups of sliced mushrooms</li>
<li>2 cups of broccoli florets <b>or </b>1 cup of frozen peas</li>
<li>1 tin coconut milk</li>
<li>½ cup boiled water, optional</li>
<li>1 tsp sugar, optional</li>
</ul>
Heat 1 tbsp. vegetable oil in a large saucepan.<br />
Add the onion and whole spices and cook for a few minutes on a medium heat.<br />
Add the garlic, ginger and chillies and cook for a further 2 minutes.<br />
Throw in the green beans and potatoes along with the coconut milk.<br />
Simmer for 10 minutes with the lid on, until tender.<br />
Add the mushrooms and broccoli/peas and simmer for a further 5 minutes. <br />
Season with salt, black pepper and sugar, to taste.<br />
Add some of the water to thin the sauce if needed.<br />
<br />
Serve with rice, appam, roti or paratha.<br />
<br /><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com7tag:blogger.com,1999:blog-920032845055642476.post-38778872529425119602016-12-01T18:27:00.001+00:002016-12-04T19:08:04.736+00:00Ricotta and Amaretti Cake - Suma Bloggers Network<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypkwIXxNRiLvmtZW5KD-D7mLtBrXZ8LTQd9CjxC2ApjZL_udh-3871gzQyRDrQ7ca4sARPZY15-3F5jk7y0W_v0X81evXvjw3J5UjZrFKsn9cVl_XYqFUo8ZuvuNHmHbQ7g6tu8q5SM4/s1600/cake1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypkwIXxNRiLvmtZW5KD-D7mLtBrXZ8LTQd9CjxC2ApjZL_udh-3871gzQyRDrQ7ca4sARPZY15-3F5jk7y0W_v0X81evXvjw3J5UjZrFKsn9cVl_XYqFUo8ZuvuNHmHbQ7g6tu8q5SM4/s400/cake1.jpg" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Christmas is just around the corner, so I wanted to create a new, festive recipe for the <a href="http://www.suma.coop/suma-bloggers-network/" rel="nofollow" target="_blank"><b>Suma Bloggers Network</b></a>. I decided on a dessert dish, which had to and taste special enough for the festive celebrations, without being too rich or heavy. As I had some amaretti biscuits from Suma, I wanted to use them in something other than a tiramisu and felt that they would add both texture and flavour to a cake.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">My Italian-inspired Ricotta and Amaretti Cake is a cross between a cheese cake and a sponge pudding and has quite a dense texture. It provides a seasonal alternative to the traditional Christmas pudding, which my daughters are not keen on it. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 10</span></i><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50g/2oz softened butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1x250g/10oz tub ricotta</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150g/6oz soft brown sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 medium eggs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150g/6oz self-raising flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g/4oz ground almonds </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200g/8oz <a href="http://www.sumawholesale.com/index.php/seggiano-soft-amaretti-6-x-210g-bt509.html" rel="nofollow" target="_blank">amaretti biscuits</a>, roughly broken (from Suma)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g/4oz good quality chocolate (I used <a href="http://www.sumawholesale.com/index.php/montezumas-bean-machine-12-x-100g-kb519.html" rel="nofollow" target="_blank">Montezumas Dark Chocolate, Bean Machine</a>, from Suma), chopped into chunks </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp very strong, cold coffee (2 tsp coffee granules to 2 tbsp. boiling water) </span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 150C/140C Fan/Gas 2/300F. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Grease and line a loose-bottomed 20cm round cake tin. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Put the butter, ricotta, sugar and eggs into a large bowl. Whisk for 5 minutes until thick, smooth and creamy. Then gently stir the coffee, flour and ground almonds. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in most of the chocolate and biscuit pieces, but retain and handful of each.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the cake mixture into the lined tin. Scatter with the remaining biscuits and chocolate and press lightly into the cake mixture.</span><br />
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for around 45 minutes or until golden brown, firm to the touch and a skewer inserted into the centre comes out clean.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cool in the tin for 10 minutes, before turning out.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dust with cocoa powder or icing sugar before serving.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve warm with cream, ice cream or custard.</span></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<a href="http://www.suma.coop/suma-bloggers-network/" rel="nofollow" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img alt="http://www.suma.coop/suma-bloggers-network/" border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4l0PB5vI_fNgldcWiz90twC1QF_Oh6LcKzZhDOvD9E4yWub26ixSaFwAUXq-Rqut_1gBTnoJzE0dBEWRGp9byfRmhpW_3i9fsm9FYB6m_pXiSQL1qxp4ub55P6IUlonozTqao32bDTZk/s200/Suma-Bloggers-Network-Logo.png" width="200" /></span></a><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Top tips:</span></b><span style="font-family: "arial" , "helvetica" , sans-serif;"> Swap the coffee for 2 tbsp of Tia Maria or Amaretto liqueur. For a more traditional Christmas flavour, omit the chocolate and add the equivalent weight of dried fruit, pre-soaked in the liqueur.</span><br />
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Gluten free option:</span></b><span style="font-family: "arial" , "helvetica" , sans-serif;"> Check that your amaretti biscuits are GF. Swap the flour for GF flour and add some GF baking powder if needed.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://wedonteatanythingwithaface.blogspot.com/p/reviews.html" style="background-color: white; color: #a64d79; font-size: x-small; font-weight: bold; line-height: 12px; text-decoration: none;">Integrity Statement</a></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.79px;"><span style="font-size: xx-small; line-height: 12px;">As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network. </span></span></span><br />
<br /></div>
<div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com0tag:blogger.com,1999:blog-920032845055642476.post-48380750772636520822016-11-29T20:48:00.003+00:002016-11-29T21:08:38.013+00:00Pizza with Aubergine and Two Cheeses<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqFT0q8vzZjdPf51AjX9RJ-LeH5KefccVrlVYoBroGLqplVqzM1LM1Zv4oyaB6G8c_HpuGgpZhrjSt_tqXTnPTtplfvlDGG2M2GhKPou4KQvO907X-sHK9okomG38nQwqZzkEo5lcCNI/s1600/pizza1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqFT0q8vzZjdPf51AjX9RJ-LeH5KefccVrlVYoBroGLqplVqzM1LM1Zv4oyaB6G8c_HpuGgpZhrjSt_tqXTnPTtplfvlDGG2M2GhKPou4KQvO907X-sHK9okomG38nQwqZzkEo5lcCNI/s400/pizza1.jpg" width="400" /></a></div>
This is a really simple dish which I have tried to recreate, after eating it at a local pizzeria. My version cost a fraction of the restaurant version and almost tasted as good...I just need a pizza oven for Christmas!<br />
<br />
<i>Make 2 large pizzas</i><br />
<ul>
<li>1 quantity <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2010/12/bread.html" target="_blank">basic pizza dough</a></li>
<li>2 medium aubergines/eggplants, thinly sliced</li>
<li><a href="http://wedonteatanythingwithaface.blogspot.co.uk/2013/01/quick-and-easy-tomato-pasta-sauce.html" target="_blank">tomato sauce</a> (or tomato puree)</li>
<li>fresh basil and dried oregano</li>
<li>2 balls of mozzarella, drained and chopped</li>
<li>100g/4oz parmesan style cheese, thinly sliced or shaved</li>
<li>olive oil</li>
</ul>
Make the dough and tomato sauce.<br />
<br />
Heat 1 tbsp. of olive oil in a large frying pan.<br />
Fry the aubergines in batches on a medium-high heat, adding more oil as needed. The aubergine slices need to be soft and golden brown.<br />
<br />
Preheat the oven to its hottest setting.<br />
<br />
Roll or stretch the dough to make 2 large pizza bases. Place on greased baking sheets.<br />
<br />
Top each base with several tbsp. of tomato sauce, then scatter with the chopped mozzarella and herbs.<br />
Arrange the slices of aubergine and parmesan-style cheese over the top.<br />
<br />
Bake in a hot oven for 8-12 minutes, or until the cheese is bubbling and the base is golden brown.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdtnaCM1-miYYActHeluJqNYchixOlCM9ym0njf2TnewWjKQBMfqGo2sWgP-dX9LhuYTbLxqxvICF-tPKaIglIXaTTIDaxjfI2ELhdb2gKJA5oYPZq5QwxApGAZLroaYvBLQb90toSEE/s1600/Credit-Crunch-Munch-Just-Pic.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<b>Vegan version:</b> Omit the mozzarella, sprinkle the tomato sauce on each pizza with 2 tbsp. of nutritional yeast flakes. Top with the aubergine and drizzle with a little more olive oil before baking.<br />
<br />
<br /><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com0tag:blogger.com,1999:blog-920032845055642476.post-43335654097432354582016-10-30T18:49:00.002+00:002017-03-18T21:51:47.714+00:00Spicy Paneer & Vegetable Spring Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2FbcQlzgkVX69PZefDYfc6cbIYr_FCsH7whlPfNwTt-05IY22cNkVZV5lLY8R7v-Mh1ikM-4AKTFERF-mSzGjMbuM6Cf01jB3n0KK6aS60lmS53evIdpUzfdGOYmkwXTufT2mVeeXDk/s1600/springroll.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2FbcQlzgkVX69PZefDYfc6cbIYr_FCsH7whlPfNwTt-05IY22cNkVZV5lLY8R7v-Mh1ikM-4AKTFERF-mSzGjMbuM6Cf01jB3n0KK6aS60lmS53evIdpUzfdGOYmkwXTufT2mVeeXDk/s400/springroll.jpg" width="400" /></a></div>
Although spring rolls are normally considered a Chinese delicacy, these Indian-inspired
creations are quite different in taste. After eating some of these crispy morsels at a local cafe, I thought I'd have a go at making them myself, whilst watching the Diwali fireworks going off in my neighbourhood. <br />
<br />
So long as you can buy ready-made spring roll pastry, they're simple enough for kids or any novice cook to prepare, but look quite impressive. <br />
<ul>
<li>2 cups (around 225g/9oz) paneer, crumbled or grated</li>
<li>1<span style="line-height: 1.6em;"> cup each of frozen or tinned petits pois and sweetcorn</span></li>
<li><span style="line-height: 1.6em;">1 tsp freshly-grated ginger</span></li>
<li><span style="line-height: 1.6em;">1 crushed clove of garlic </span></li>
<li><span style="line-height: 1.6em;">1 green chilli, finely chopped</span></li>
<li><span style="line-height: 1.6em;">1 tbsp fresh, chopped coriander </span></li>
<li><span style="line-height: 1.6em;">1 tsp garam masala </span></li>
<li><span style="line-height: 1.6em;">½ tsp cumin seeds</span></li>
<li><span style="line-height: 1.6em;">½ tsp fennel seeds</span></li>
<li><span style="line-height: 1.6em;">½ tsp chat masala (optional, but worth using if you can find it)</span></li>
<li><span style="line-height: 1.6em;">10 sheets of spring roll pastry</span></li>
<li><span style="line-height: 1.6em;">vegetable oil, for frying </span></li>
</ul>
<span style="line-height: 1.6em;">First make a flour/water paste using 1 tsp flour to 1 tbsp water (this is your 'glue' for the pastry).</span><br />
<br />
<span style="line-height: 1.6em;">Mix all of the filling ingredients together in a large bowl.</span><br />
<span style="line-height: 1.6em;">Take one spring roll sheet and place a heaped tablespoon of mixture by one corner (see photos above).</span><br />
<span style="line-height: 1.6em;">Spread a little of the paste along the opposite two edges. </span><br />
<span style="line-height: 1.6em;">Fold the bottom corner of pastry over the filling and roll once.</span><br />
<span style="line-height: 1.6em;">Fold in each side of the wrapper and roll towards the far corner (like a burrito).</span><br />
<span style="line-height: 1.6em;">Repeat until all of the filling has been used up.</span><br />
<br />
<span style="line-height: 1.6em;">Heat a good glug of vegetable oil in a large frying pan, on a medium-high heat. </span><span style="line-height: 1.6em;">Shallow fry the spring rolls in two batches, cooking for 2-3 minutes on each side. Drain well on kitchen roll and keep warm in the oven.</span><br />
<span style="line-height: 1.6em;">Alternatively, brush generously with vegetable oil and bake in the oven at 190C/180C Fan/Gas 5/375F for 10 to 15 minutes, turning once.</span><br />
<span style="line-height: 1.6em;"><br /></span>
<span style="line-height: 1.6em;">Serve hot or warm with salad and your favourite chutneys/pickles, or try my <a href="http://wedonteatanythingwithaface.blogspot.co.uk/2015/06/indian-restaurant-style-mint-sauce-and.html" target="_blank">Indian restaurant style mint sauce and onion salad</a>.</span><br />
<i>To make this into a main meal, simply serve with rice and dhal.</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.tinnedtomatoes.com/2016/10/meat-free-mondays-7-recipes-for-week_17.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Meat Free Mondays" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXr8EzREMKAsKYXAT8393D4gfpQbt5unYKZvfKj3GUfiaghYKjlOnXZYGJSniFWQKKHxI23hNfRI0mm17cYns-mQpUsOyYIMV7-r2fZwDOunU3nCK_RiqQ2yy3MVaUCbacMEJ6V9C7C3Q/s200/meat+free+mondays.jpg" width="200" /></a></div>
<span style="line-height: 1.6em;"><br /></span>
<span style="line-height: 1.6em;"><b>Vegan variation:</b> swap the paneer for 2 cups of mashed potato.</span><br />
<span style="line-height: 1.6em;"><b>Filling variations:</b> to make the paneer filling go further, add two cups of mashed potato and double the spice quantities. </span><br />
<span style="line-height: 1.6em;">Swap the peas and sweetcorn for cooked chickpeas (chana) if you prefer. </span><br />
<br />
<i>Suitable for freezing. Batch cook in advance and freeze if you are cooking for large numbers over Diwali, Eid, Christmas or any other celebrations!</i><br />
<br />
<i><b>I'm adding this post to the </b></i><a href="http://www.tinnedtomatoes.com/2016/10/meat-free-mondays-7-recipes-for-week_17.html" target="_blank"><i><b>Meat Free Mondays</b></i></a><i><b> linky at Tinned Tomatoes.</b></i><br />
<b><i></i></b><span style="line-height: 1.6em;"><br /></span><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com4tag:blogger.com,1999:blog-920032845055642476.post-90024692894854314812016-10-30T14:06:00.000+00:002016-10-30T20:33:06.480+00:00Mulled Cider with Pumpkin Pie Spiced Biscuits - Suma Bloggers Network<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9gbVyyefkjE5ZfQRD31azE8GZQqCqfWAhgq62Qks8EPHmnHTuPB42GLPDSmedcpNhlRkVOcNC_hgYvII36ETszZ83Gpw__nqRCaQb1m82pV4bFR4_qin17v7LlQ8n6jchx0j-eFVI18/s1600/cider.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Mulled Cider with Pumpkin Pie Spiced Biscuits (vegan)" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9gbVyyefkjE5ZfQRD31azE8GZQqCqfWAhgq62Qks8EPHmnHTuPB42GLPDSmedcpNhlRkVOcNC_hgYvII36ETszZ83Gpw__nqRCaQb1m82pV4bFR4_qin17v7LlQ8n6jchx0j-eFVI18/s400/cider.jpg" title="Mulled Cider with Pumpkin Pie Spiced Biscuits" width="400" /></a></div>
As I've just been given a jar of pumpkin pie spice by a friend, I though I'd better put it to good use and create an autumnal recipe for the <a href="http://www.suma.coop/suma-bloggers-network/" rel="nofollow" target="_blank">Suma Bloggers Network</a>. I've paired the (vegan) spiced cookies with some warming, mulled cider, both of which would be great for Bonfire Night.<br />
<br />
<b>For the mulled cider</b><br />
<i>Serves 2-4</i><br />
<ul>
<li>1 litre of good quality vegan cider (I used <a href="http://www.sumawholesale.com/index.php/catalog/product/view/id/19486/s/aspall-premier-cru-suffolk-cyder-6-x-500ml-rt254/" rel="nofollow" target="_blank">Aspall cyder</a> from Suma)</li>
<li>2 pouches of <a href="http://www.sumawholesale.com/index.php/suma-mulled-cider-spices-12-x-25g-he111.html" rel="nofollow" target="_blank">mulled cider spice</a> (from Suma)</li>
<li>2 tbsp soft, brown sugar, or a little more to taste</li>
</ul>
Put the spice pouches into a pan, along with the cider and sugar.<br />
Warm the cider gently on a low heat until the sugar has dissolved and the cider is just starting to simmer (don't boil it!). Turn the heat off and allow to infuse for 10 minutes.<br />
Serve warm.<br />
<br />
<b>For the biscuits</b><br />
<i>Makes 20 </i><br />
<ul>
<li>200g/8oz SR flour</li>
<li>100g/4oz dairy free spread/margarine</li>
<li>100g/4oz soft brown sugar</li>
<li>3 tbsp black treacle/molasses</li>
<li>2-3 tsp pumpkin pie spice</li>
<li>½ tsp bicarbonate of soda</li>
</ul>
<div>
Pre-heat the oven to 180C/170C Fan/Gas 4/350F<br />
Blend the spread and flour together using a food processor.</div>
<div>
Add all of the remaining ingredients and mix well to form a firm, smooth dough.</div>
<div>
Roll the dough into around 20 small balls.</div>
<div>
Place, well spaced apart, on greased baking trays.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.suma.coop/suma-bloggers-network/" rel="nofollow" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="http://www.suma.coop/suma-bloggers-network/" border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4l0PB5vI_fNgldcWiz90twC1QF_Oh6LcKzZhDOvD9E4yWub26ixSaFwAUXq-Rqut_1gBTnoJzE0dBEWRGp9byfRmhpW_3i9fsm9FYB6m_pXiSQL1qxp4ub55P6IUlonozTqao32bDTZk/s200/Suma-Bloggers-Network-Logo.png" width="200" /></a></div>
<div>
Bake for 12-15 minutes.</div>
<div>
Remove from the oven and allow to cool for a few minutes, before removing onto a wire rack to cool fully.</div>
<div>
<br /></div>
<div>
<i>Suitable for freezing.</i> </div>
<div>
<br /></div>
<div>
<b>Top tips:</b> For any North American readers, this recipe uses alcoholic (hard) cider. <br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://wedonteatanythingwithaface.blogspot.com/p/reviews.html" style="background-color: white; color: #a64d79; font-size: x-small; font-weight: bold; line-height: 12px; text-decoration: none;">Integrity Statement</a></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.79px;"><span style="font-size: xx-small; line-height: 12px;">As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network. </span></span></span></div>
<br />
<br /><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com2tag:blogger.com,1999:blog-920032845055642476.post-78805006205359702432016-10-02T18:24:00.002+01:002016-10-06T22:48:16.006+01:00Super-Quick Microwave Chocolate Traybake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCbgH4xXRYHjrhBhV3iH6ce94ITeSYaWCEhwrsVwPkMNYAojIMKVOBWxP7Bjnl4r2wRE-PN8_rpaMKUj9Y1GpO7kwRemfrKJPg7lbtaJUBBn8BAcPkLDMVOcdbR-UvKVgrna19eyTHAw/s1600/IMG_8444a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Super-Quick Microwave Chocolate Traybake" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCbgH4xXRYHjrhBhV3iH6ce94ITeSYaWCEhwrsVwPkMNYAojIMKVOBWxP7Bjnl4r2wRE-PN8_rpaMKUj9Y1GpO7kwRemfrKJPg7lbtaJUBBn8BAcPkLDMVOcdbR-UvKVgrna19eyTHAw/s400/IMG_8444a.jpg" title="Super-Quick Microwave Chocolate Traybake" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">My </span><a href="http://wedonteatanythingwithaface.blogspot.co.uk/2013/02/chocolate-microwave-mug-cake-vegan.html" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>microwave mug cake recipe</b></span></a><span style="font-family: "arial" , "helvetica" , sans-serif;"> has always been popular with my kids. Now they're teenagers, they can whip up a pudding themselves in record time and have adapted it to their own particular tastes. As they often want to entertain friends and there's a boyfriend on the scene, I thought I'd better come up with a recipe which can me made just as quickly, but can feed several hungry teenagers!</span><br />
<span style="font-family: "arial";"><br /></span>
<span style="font-family: "arial";"><i>Serves 4+</i></span><br />
<ul><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50g/2oz peanut butter (or other nut butter)</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50g/2oz butter or dairy-free spread</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 egg <i>or</i> equivalent vegan egg replacer</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp date, agave or golden syrup</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">25g/1oz unsweetened cocoa powder</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">75g/3oz SR flour</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50g/2oz soft, brown sugar or coconut sugar</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp vanilla extract</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Toppings: your choice of chopped (dairy-free) chocolate, vegetarian sweets, dried fruit/chopped nuts, chocolate-hazelnut spread, jam, nut butter or a combination of any of these.</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Put the butter and nut butter into a microwave-safe bowl and cook on high for 20-30 seconds to melt.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir well and mix in the sugar, syrup and vanilla.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Beat in the egg or egg equivalent and finally stir in the flour and cocoa powder.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Grease and line the base of a microwave-safe dish (around 15cm round or square).</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon in the mixture and spread out evenly with the back of a spoon.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon or sprinkle your topping/s over the surface of the mixture. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cook for 3-4 minutes on high in the microwave, or until the edges are cooked and firm and the middle still looks just slightly undercooked. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Check after 2½-3 minutes, to ensure it doesn't over cook.</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Leave in the dish and allow to cool for 10-15 mins. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut into 4-9 pieces.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the dish and serve warm or cold with custard or ice cream, if so desired.</span><br />
<span style="font-family: Arial;"></span><span style="font-family: "arial";"><br /></span>
<span style="font-family: "arial";"><i>Suitable for freezing.</i></span><br />
<i><span style="font-family: "arial";"><br /></span></i><div class="blogger-post-footer">Subscribe to posts here.</div>Lisa @FacelessFoodhttp://www.blogger.com/profile/12034893936321956118noreply@blogger.com0