A panoply of (sometimes) lovingly handmade crud.

Tag Archives: cook

My flatmate and I had a friend coming over for dinner who is also doing Veganuary. I thought this was a perfect excuse to try out some new vegan dishes.

The lentils were flavoursome and my guests commented positively. Even though I added a scotch bonnet (whole during cooking and then discarded) I felt the mix lacked kick. Patties are generally quite spicy. Next time I might add half of a de-seeded scotch bonnet.

I used this vegan pastry recipe since I eat gluten and avoid hydrogenated fats. I added two teaspoons of curry powder to the mixture. Next time, I think I would add some extra turmeric and perhaps a drop of yellow food colouring since patties are traditionally yellow.

I really enjoyed the pastry but I did find it a bit dry and very short. To be fair, I made a mistake in refrigerating the dough before I used it, which meant I had to handle it a lot more than I would have liked. I will probably test again before passing final judgment.

I also know that my grandma’s rule of thumb was half fat to flour so I might up the coconut oil too. I’ve been considering adding pea protein. Not sure what grandma would make of that!

I also made ackee sin salt fish. I can’t lie; I really missed the salt fish. Even though you use only a little amount of salted cod, it’s a huge part of the flavour. I was so immersed in cooking that I didn’t take pictures so these are nabbed from my friend’s Instagram stories.

For dessert we had pistachio ice cream. I might even take some better pictures and write a separate post about it. I thought it was yummy.

I also made sorrel, which is a traditional Jamaican Christmas drink. They sell hibiscus tea at The Source so it’s really easy. I used this recipe as a base but would note that I don’t think you need that much hibiscus. A cup costs around £2.50 and I think half a cup would be fine.

I’m so proud that this meal was almost entirely free of plastic waste. And really cheap too! The most expensive thing was the ice cream. I’m starting to feel ready for Veganuary!

As an additional note, the leftover patties are really nice cold. They’re a bit dry because I cooked the lentils down a lot- didn’t want to risk a soggy bottom.

Advertisements

After my last attempt at a chia breakfast pudding, I did some experimenting to see if I could come up with a tasty recipe for a chai-spiced pot. I realised along the way that the weird taste, which I had attributed to the maca and lucuma powder in the previous iteration, was partly down to the chia seeds, which have a bit of a weird taste in themselves.

Ingredients

  • 300ml milk, any
  • 2tsp black tea
  • 5 peppercorns
  • 1 green cardamom pod
  • 1 vanilla pod
  • 1 cinnamon stick
  • 1tbsp sugar, any (e.g. honey, coconut sugar, cane sugar)
  • 3tbsp chia seeds

Method

Measure your milk into a small saucepan. Halve the vanilla pod and add the seeds to the milk. Do not discard the rest of the pod.

Add the tea and whole spices. You can either put them into a tea infuser (apart from the cinnamon stick and vanilla pod) or straight into the saucepan. Put over a low heat, watching carefully so that you do not allow the liquid to boil over. As it comes to the boil, turn down the heat and leave to simmer for two minutes to allow the spices to infuse.

If you have used an infuser, give it a squeeze to release the extra-concentrated flavours lurking within. If you haven’t used an infuser, strain.

Stir in the chia seeds and decant into a container to cool. Refrigerate overnight.

I served mine with a couple of tablespoons of speculoos butter, Greek yoghurt and pomegranate arils.


This recipe is inspired by the rainbow pie with hazelnut crust featured in Straight from the Source, the magazine made by the bulk store I frequent.

img_7783

Ingredients

For the crust

  • 1.5 cups hazelnut meal/blitzed hazelnuts
  • 1/2 cup almond meal
  • 3/4 cup flour (I used ordinary plain flour, use tapioca flour to make this pie gluten-free)
  • 1 egg
  • 100g butter
  • A good pinch of salt

For the filling

  • 5 eggs
  • 2tbsp milk or cream
  • 3tbsp pesto (I used this recipe)
  • 1 small sweet potato, diced and roasted
  • 100g gruyere
  • 1 small courgette
  • 1 small yellow pepper
  • 30g spinach/red pak choi if you can get it
  • 1 red onion

Method

Note: You may be able to see from my pictures that I followed a slightly different method. Do as I say, not as I do!

Preheat the oven to 180C

Grease a 25cm pie tin. I used a 23cm one because that’s what I have and just meant the pastry was a little thicker.

Mix together the pastry ingredients until they form into a ball. Do not over-mix.

Press into the greased pie tin and bake for ten minutes. If you haven’t already, roast your diced sweet potato at the same time.

I allowed the crust to rise above the edges of the tin deliberately- the pastry burns very easily. This way, any blackened bits can easily be trimmed off at the end.

While the crust is cooking, finely chop the onion and cook in olive oil or butter until translucent.

Chop the other vegetables.

Layer the spinach, onion, pepper, sweet potato and courgette in the crust.

Beat the eggs with the cream/milk and pesto. Fold in the diced cheese and sundried tomatoes. Pour over the vegetables in the crust.

Return to the oven for 15-20 minutes, until the eggs are completely cooked.

I have to say that if I was going to bother to go to the effort of making a quiche again, I would be more likely to go for a quiche lorraine. But it was fun to try something new.