Apple, Parsnip and Ginger Beer Cake

This is both a birthday cake to myself and a blog anniversary cake albeit a slightly late one. Thanks to everyone who has visited this site and taken the time to post comments (not that being a lurker is a bad thing- I am a natural lurker myself).

I am hoping that as my commuting time is about to halve that I will soon be back to blogging again on a regular basis. For the time being though here is a lovely cake that is adapted from Harry Eastwood's Red Velvet Chocolate Heartache. It is gluten free, dairy free and virtually fat free but serve it to guests and they will never guess. This is what I class as a pudding cake in that it can also be used as a dessert with soya custard or cream. The original recipe calls for cider but I switched this for ginger beer as it is something that I definitely associate with summer days plus almost everybody in my family is a bit of a ginger fiend. Although this picture makes the cake look elegant it also managed to carry off the animal shaped candles I had later in the day!

Parsnip & Potato Rosti with Spinach, Asparagus, Poached Egg and Foaming Hollandaise

Wow. Life has really been getting in the way of stuff lately. I recently started a new job with a pretty long commute that has been leaving me rather zombie like in the evenings. Cooking has become a little bit of a chore which is never good. But with Valentines Day on the way it has reminded me how I enjoy cooking yummy things for the people I love. Here is my first Valentines recipe that is ideal for breakfast/brunch in bed or as an appetizer or light supper.

Foaming Hollandaise Sauce

This is a Delia Smith recipe that I really like as it doesn't  tend to curdle, doesn't use more yolks than whites and is lighter than a traditional hollandaise sauce. It is perfect as it can be reheated and you can freeze it. You will need a blender or food processor for this. The original recipe can be found here.

Sunchoke (Jerusalem Artichoke) Soup with Thyme and Balsamic Onions

Happy New Year and best wishes for 2012. Sorry it is a bit late but hopefully everybody has enjoyed the holidays. I thought I would kick the year off with a rich, velvety vegetable soup that is perfect for a warming lunch but low calorie, dairy free, gluten free and vegan for anyone with good intentions for the new year. If you haven't tried Jerusalem artichokes before then I really do urge you to try them as they add a really nice nutty flavor to mashed potato or can be roasted or even eaten raw in salads. They do, however, have a bad reputation for making things a bit windy so I don't recommend eating them before a job interview, hot date, or anytime you need to sit quietly! By mixing them with potatoes helps to reduce the amount you eat and hence the after effects. Hopefully this won't put you all off this recipe as I admit that I haven't exactly sold this one to you. But trust me this really is a tasty, hearty and seasonal soup.

Christmas Menu of Wild Rice Stuffed Squash, Cider Braised Red Cabbage & Gluten and Dairy Free Bread Sauce

I know it is a bit late in the day but I thought I would finally get around to posting about our Christmas dinner dishes. This is more of a theoretical exercise as we are going to my other half's family on Christmas day. So here is my virtual Christmas day menu.  Below are links to recipes I would use followed by my recipes for wild rice stuffing for the squash, braised red cabbage and bread sauce.

Maple Glazed Turkey for the meat eaters

Stuffed Squash for the veggies or Parsnip, Cranberry & Chestnut Loaf

Wild Rice Stuffing

Roasted Root Vegetables

Roasted Green Beans with Lemon & Garlic

Cider Braised Red Cabbage

Gravy, Cranberry Sauce & Bread Sauce 

Followed by 

Christmas Pudding & Brandy Butter

Quite a bit of it could be made in advance and reheated on the day for an easy relaxed Christmas morning in the kitchen. The day before I would make the wild rice stuffing up until the point where you put it in the oven, I would also make the red cabbage to be reheated in a crockpot or in a pan the next day. I would also steep the milk with the onion, bay leaves and cloves overnight. A family tradition is to all help to peel and cut up our root vegetables the night before which are then left in cold water overnight until needed the next day. Yes you will lose some of the water soluble vitamins but for one day does it really matter? If you do all this the hopefully, apart from the turkey cooking in the oven, everything else can be done in the hour leading up to serving.

 Merry Christmas everybody!

Dairy Free Brandy 'Butter'

Brandy butter is great on warm mince pies and is must for melting over you Christmas pudding, well this is all true if you are my other half who spoons bucket loads of the stuff over any Christmas dessert and, annoyingly never puts on a pound. As he cannot be trusted to leave well alone from dairy if it is in the form of brandy butter or cheese I decided to make a dairy free version in an attempt to save him from himself. It works really well with the vegan and dairy free sunflower oil based margarine I use. If you can have butter then just substitute in unsalted butter and make sure it is at room temperature so that the sugar and brandy can easily be combined with it. 

Tapas Party Menu

After we spent an enjoyable week in Spain last month I really wanted to have a go at making my own homemade tapas and what better way to eat tapas than with friends. Over the holiday period with numerous parties and entertaining then why not try something different and throw a tapas party instead of the normal canapes or as alternative to christmas dinner. Below is my Tapas Menu (click on the links to go to the recipes) which has the benefit that most of the dishes can be prepared in advance leaving you free to mingle with your guests and glug some sangria.

• Bread with Olive Oil & Balsamic Vinegar
• Olives, Toasted Almonds & Cubed Almodovar Cheese
• Platter of Serrano Ham & Chorizo
• Manchego with Tomatoes and Olive Oil
• Garlic Mushrooms
• Spinach & Chickpeas in Tomato Sauce
• Spanish Tortilla
• Patatas Bravas
• Patatas Alioli
• Garlic Prawns & Chorizo (I followed this recipe but added a good squeeze of lemon at the end)
• Pork Meatballs in Tomato Sauce
• Merguez Sausages (from our wonderful local sausage shop)
• Red Wine Sangria with Nectarines
• Dairy-free Egg Custard with Caramel Bananas
• Pine Nut & Almond Cookies

Garlic Mushrooms, Spinach & Chickpeas and Manchego Cheese Tapas

Here are three quick and easy vegetarian tapas dishes. The first is garlic mushrooms or 'Champinones al ajillo', the second is a spinach and chickpeas dish in tomato sauce, in Spanish 'Garbanzos con Espinacas'  and the third is manchego with tomatoes and olive oil which I guess is Spain's most well known cheese. These dishes can be made ahead of time and then reheated as required.

Patatas Bravas & Patatas Alioli

Along with Spanish tortilla, patatas bravas is one of my favourite tapas dishes and the spicy tomato sauce really lifts up these crispy little potatoes. I also like the alioli with them and if you are making patatas bravas then for very little effort you get two dishes for the price of one. If you serve the sauces in separate bowls rather than over the potatoes the benefits are threefold, 1) the potatoes will remain crisp, 2) you can add both brava sauce and alioli to the same batch of potatoes and 3) people like me can use it on bread and Spanish tortillas, yummy.

I cooked my potatoes in the oven which I know isn't traditional but I find you need less oil to make them crispy and it freed up the stove top for other dishes. For the tapas party I made the two sauces ahead of time and also boiled the potatoes so that all that was required once the guests arrived was to pop the oiled potatoes into the oven to crisp up and heat the tomato sauce.

As you can see the pictures aren't great as I had to photograph the food under artificial light quickly so that I could serve them piping hot to our guests.

Tortilla Espanola

Spanish tortilla amazes me in the way that such basic and humble ingredients work together to create this delightful dish and I have to say, that for me, no tapas menu is complete without this included. Also Spanish tortilla makes one of my favorite sandwich fillings so if there are any leftovers you know what to do. If you like you can add bell peppers or chunks of chorizo to the potato mix. The tortilla will need to be turned at least once so make sure you have a plate that is larger than your pan to hand to help you flip this omelet.

Pan Veggity

Pan Haggerty is a classic north of England dish, a rich layered potato, onion and cheese gratin style dish that is cooked on the top of the stove rather than in the oven. The potatoes and onion absorb the stock and become wonderfully rich and tasty. It is amazing how such simple ingredients come together to make a great dish. This version of the dish came about following a glut of veggies from my mum and dad's allotment. It has a variety of root vegetables and some runner beans which all help towards your 5 a day. It is great sprinkled with some cheese, particularly a strong cheddar or goats cheese or, for any meat eaters, crispy bacon but to be honest I mostly make it vegan and dairy free to fully appreciate all the different vegetable tastes. This can be the main attraction in a meal or used as an all in one side dish. 

Warming Winter Bean and Cabbage Soup

I am finally back to the blogophere following some nasty computer viruses invading my laptop combined with, on a much nicer note,  a wonderful winter sun holiday in the canary islands. Much tapas was consumed along with  goats cheese, bread, olives and for J at least half a pig in the form of various hams and salamis. This holiday has really endeared me to the Spanish as who couldn't love a culture that has brought such yummy dishes to the wider world. As winter draws on I am looking forward to turning up the heating, shutting the curtains and eating some tapas dishes I have recreated and pretending, if only for a night, that we are back in sunny Fuerteventura. 

In the meantime I will post a couple of recipes that I had ready to publish in November, before my laptop got very sick. The first is this winter soup recipe that really is filling and hearty and makes a great warming lunch or light supper served with bread and or a hunk of cheese. If you want some meat than some thick chunks of Chorizo, added at the same time as the beans would make a great addition although you might want to reduce the amount of smoked paprika.

Gluten Free Christmas Pudding

My other half is a big fan of Christmas pudding and after two years in Singapore with not a pudding in sight, not that you want to eat something so heavy in the hot weather, I thought it was time to rectify the issue for this coming Christmas. Traditionally Christmas pudding and mincemeat is made on the last Sunday before advent so that there is time to feed the pudding and allow the flavors to develop. As next Sunday is Stir Up Sunday I thought I would post this potentially gluten and dairy free and vegetarian recipe so that anyone who wants to can have a go at making it. Just don't forget to get everyone in the family have a go stirring the pudding and making a wish as is traditional. The recipe I have used is a Rachel Allen recipe that I have amended slightly. As with all Christmas puddings this is time intensive but apart from making sure the pudding doesn't boil dry then it easy and doesn't need you to watch it constantly. Serve with brandy 'butter'.

Aubergine, Chickpea and Harissa

When I first started blogging I wrote down a list of potential recipes that I enjoy and this was one of the first ones that I thought of. We have been making this as a family for at least 15 years after eating a version of it in a Cathedral cafe and recreating it at home. It was one of the earliest times I had harissa, a north african chilli paste, in a dish and it has been part of my pantry ever since. It was a favourite meal of my mum and me for whenever my dad was working away. We used to eat it with cous cous or bulgar wheat and yoghurt but quinoa or millet makes a good alternative if you need it to be wheat or gluten free. I like to make this dish the day before to allow the flavours to develop and it is perfect as a quick winter supper. If you cannot get ready made harissa paste easily then there is great recipe on serious eats.

Banana & Date Quinoa Porridge

Here, as promised, is a warming and filling breakfast that is gluten free and dairy free and a great alternative to traditional oat based porridge. Made with quinoa (pronounced keen-wah) it not only has complex carbohydrates but is also rich in protein which helps you feel full for longer. In addition it contains the whole compliment of essential amino acids that the human body needs making it particularly valuable to vegans and vegetarians. It is unsurprising then that the Incas called this 'the mother grain'. Having written about how great quinoa is, I really am at a loss as to why I don't use this more often particularly as it takes no more time to prepare than rice. Now that I have discovered how yummy quinoa porridge is I am looking forward to trying out some different versions with a variety of different fruits, nuts and spices. I like this combination of dates which dissolve to just produce a dark caramel taste and the bananas which helps to make a creamy texture and extra sweet taste. It is also a really helpful recipe to use up over ripe bananas.

Dairy Free Apple Porridge

Now the mornings are colder I really like a warm breakfast to set me up for the day. I normally would have porridge/oatmeal but as I haven't been eating dairy I kind of dismissed it as an option. Until I remembered that oats cooked in apple juice taste so great that you don't even feel like you are missing out. Even if you can eat dairy this makes a really yummy alternative if you don't fancy something as rich as oatmeal made with milk or cream. I like to add a handful of dried fruit and nuts to add texture and keep me feeling full for longer. I like cranberries and almonds or dried pears and walnuts but whatever you like should be good. I also like using other apple based juices such as apple and raspberry or apple and mango for a more summery version.

I have been meaning to talk about oats and whether they are suitable for those with coeliac disease as although I always thought oats contained gluten I have been seeing packets of rolled oats that state they are gluten free. When I looked into this I found that the reason that most oats aren't classed as gluten free is due to contamination during processing rather than the oats themselves. In summary it seems that some coeliacs can tolerate oats classed as gluten free i.e non contaminated oats. The decision to eat oats is really a personal one which should be made with the help of your health care professionals but if in doubt, leave it out of your diet. If you would like to know more then here is a link to the Coeliac UK's advice as well as a summary of previous research on www.celiac.com. I will be posting an alternative warm sweet breakfast idea for those who don't eat oats shortly. 

Hypocras -Spiced Cordial

With the nights drawing in and Christmas just around the corner there is nothing better than sipping a spiced warm drink by the fire. This recipe is ideal for adding to wine, cider, apple juice or even just water. Hypocras is supposedly a medieval drink that involved a variety of spices and sugar. This is a pared down version which uses easily available spices and makes a lighter alternative to the traditional mulling spices.

Egg and Avocado Salad

Once again I find myself apologising for a extended absence from blogging. I have been feeling rather ill for the last couple of weeks after a bout of stomach flu. It has been a real eye opener to have no appetite and no desire to eat or cook anything. Thank goodness for potato waffles, ginger snaps and litres of ginger beer. Thankfully, I am feeling almost back to normal and can now look at and think about food. I am looking forward to sharing among other things some gluten and dairy free desserts including a Christmas pudding ready for stir up Sunday, a cordial for mulled wine and some interesting veggie dishes that make good use of winter varieties. However, to start November off here is salad recipe that is perfect for a light lunch of supper.

I was a late comer to the joys of avocados. I really couldn't understand what all the fuss was about until I tried this dish for the first time. I only ate it to be polite but after that first bite it wasn't difficult to eat everything on my plate. I have only tweaked this recipe a little bit but credit is due to my boyfriend's mum. I like to serve this salad with crusty bread or toast but you could use it like you would any egg salad. Once over my initial dislike for avocados I realised what a versatile fruit it is suited to both sweet and savoury. I love it in a salad of cucumber, tomato, onion, lime and cilantro or mashed with garlic, basil, lemon and black pepper for a quick pasta sauce and as a dessert you cannot beat mashed avocado with a spoonful of dark brown or muscavado sugar mixed in.

Baked Apple with Tea Infused Dried Fruit

I had been making bara brith, a welsh tea bread for my partner's snack lunches when I found myself with too much dried fruit soaked in tea so I decided to stuff it into an apple and bake it with some brown sugar and nuts. An easy peasy autumnal dessert which is also very quick to make in the microwave  Cooked in the microwave they aren't as pretty and are more inclined to slump like the one below though but hey dessert doesn't always have to be pretty.

Pea Sauce for Pasta or Gnocchi

With the weather turning and the nights drawing in I fancied something bright green, fresh tasting and spring like to keep the feeling of summer going just a little bit longer. So I came up with this pea puree to use as a sauce for pasta or gnocchi or even as a vegetable side dish. It is so quick and simple that is has become one of my quick go to supper dishes.  Plus I almost always have all the ingredients to hand.