Baked Corn on the Cob

©

This isn't a recipe as such, but I thought I'd share the idea, as this was the best corn on the cob I've ever cooked (or eaten!). I think that cooking the corn in its husk and then wrapping in foil, makes it more moist and juicy.

• 4 sweetcorn cobs in their husks
• 2 tbsp butter, dairy-free spread or olive oil
• 1 large clove of garlic, crushed
• 1 tsp finely chopped fresh rosemary

Strip off the outer layers of the husk, until you get to the thinner, softer layers. 

Peel the inner layers back carefully, so they remain attached to the cob.

Lay each corn cob on a sheet of foil.

Spread or brush the marinade over the corn. 

Wrap the husk layers back over the corn, then wrap tightly in foil.

Bake in a pre-heated oven at 190C/180C Fan/Gas 5/375F (or in the bonfire embers) for 30-40 minutes. Alternatively grill on the barbecue, turning occasionally.

Pin It

Paneer Jalfrezi

©

Diwali is around the corner, so I thought I'd cook up something suitably spicy.  Apparently, the jalfrezi has overtaken the tikka masala as Britain's favourite curry, so here's my vegetarian version, made with paneer cheese.

Serves 4 as a side dish

• 200g/8oz paneer, cut into chunks
• 1 medium onion, halved and thinly sliced
• 2 tsp grated fresh ginger plus 2 cloves of crushed garlic (or 1 tbsp garlic and ginger paste)
• ½ teaspoon turmeric
• 2 tsp ground cumin
• 2 tsp coriander powder
• 2 bell peppers, deseeded and cut into chunks or strips
• 2-3 fresh chillies; 1 chopped finely and 1-2 sliced lengthwise
• ½ tin/1 cup chopped tomatoes
• ½ teaspoon garam masala
• 1 tbsp vegetable oil

Heat half of the oil in a large frying pan on a medium heat.

Add the paneer and cook for a couple of minutes on each side, until lightly browned.
Remove the cheese and drain on kitchen towel.
Add the rest of the oil to the pan, then add the onions and cook until golden brown. 
Stir in the garlic, ginger, chopped chilli, turmeric, cumin and coriander and cook for a few more minutes.
Throw in the peppers. 
Mix in the chopped tomatoes and sliced chilli.
Cover the pan and simmer for around 15 minutes, stirring occasionally, until the peppers have softened.
Finally add the paneer chunks and garam masala.
Simmer for a further 5 minutes before serving.

Serve with chapattis/rotis and vegetable pakoras.

Suitable for freezing.

Alternatives: If you don't like paneer, you could swap it for chicken-style, meat-free fillets, cut into chunks. Cook as above.
Vegan option: Omit the paneer and substitute with button mushrooms and/or tinned chickpeas. Add these along with the peppers.

Pin It

Veggie Sausage & Baked Bean Pasta

©

Not only is this meal quick and easy to prepare, it's cheap and filling too, especially if you use store's own economy brands! (I used ASDA's veggie sausages £1.58, baked beans 25p, passata 29p, onion 10p, red peppers 75p, pasta 29p - total to feed 4 people £3.26)

Serves 4, takes 30 minutes to cook.

• 1-2 vegetarian/vegan sausages per person
• 1 tin of baked beans (or any other kind of tinned beans)
• 500ml passata
• 1 onion, diced
• 1 clove of garlic, crushed
• ½ tsp mixed dried herbs or oregano
• 2 red bell peppers cut into chunks
• 2 tbsp veggie Worcester sauce (optional)
• Black pepper to taste
• 250g dried pasta

Heat a drop of oil in a large pan.
Cook the onion, garlic and peppers for 5 minutes on a medium heat until softened.
Add the passata, Worcester sauce, herbs and pepper and simmer for 20 minutes.
Meanwhile cook the sausages and pasta.
Drain the pasta, chop the sausages into chunks and mix both into the pasta sauce.

Alternatives: For an even quicker meal, use a jar of ready made tomato pasta sauce instead of the onion, garlic and passata. 
Swap the baked beans for any other tinned beans, to reduce the sugar content.
Use any vegetables you need to use up (mushrooms, sweetcorn, courgette etc), rather than the peppers, to make this dish even more economical.

Pin It

Goat's Cheese and Caramelised Onion Pizza

©

This is my version of my favourite Padana pizza from Pizza Express. I've made a few tweaks, such as substituting spinach for rocket and leaving off the red onions and mozzarella, but I think it compares pretty well to the original and is substantially cheaper!

• ½ quantity basic bread dough 
• 1 large onion, finely sliced
• 1 tbsp soft brown sugar
• 1 tbsp balsamic vinegar
• 3 tbsp sun-dried tomato paste
• 100g/4oz soft goat's cheese, roughly chopped
• A few fresh basil leaves torn roughly
• A handful of rocket/arugula leaves 

Make the dough and divide in half once it has proved for an hour or so (use the other half to make another pizza of your choice!)

Meanwhile make the caramelised onions: 
Heat 1 tbsp olive oil in a non-stick frying pan. 
Sweat the onion with the lid on for 5 minutes, on a low heat, until soft.

Remove the pan lid, raise the heat and cook the onion for a further 7-10 minutes, stirring occasionally, until it turns a dark golden brown. 
Turn the heat off and stir in the sugar; then add the vinegar. 
Allow to reduce in the pan until most of the moisture has evaporated.

Flatten out the dough on a greased baking sheet to form a large circle (about 10"-12" in diameter.)
Spread with the sun-dried tomato paste.
Shred a few basil leaves over and top with little piles of the caramelised onions. 
Sprinkle with the goat's cheese.

Bake in a pre-heated oven at 220C/200C Fan/Gas 8/450F for approximately 8-12 minutes.
After 5 minutes, check on the pizza and spread out the goat's cheese slightly. Return to the oven and bake until the pizza base and cheese start to brown.

Remove from the oven and top with a handful of rocket/arugula leaves.

Serve with corn on the cob or salad.

Vegan alternative: I found this recipe for tofu/cashew 'goat's cheese' over at Vegan Feast Kitchen, which looks like a good substitute for the dairy cheese. Alternatively try Bute Island Blue Sheese.

I've added this post to Emily's  #recipeoftheweek linky over at A Mummy Too.

Pin It