Blue Cheese Salad with Lentils and Radish

20 05 2012

I’ve got a thing about Puy lentils at the moment, and about eating summery salads in spite of the weather being anything but summery just now.

Serve this with Gail‘s mixed olive sourdough bread – quite possibly the best bread ever made.

Serves 4 for a light lunch
1 bag of mixed leaf salad
3-4 handfuls of puy lentils
Vegetable stock
1 bay leaf
150g creamy blue cheese (St Agur, Dolcelatte, Roquefort, etc) – cut into small chunks
½ yellow pepper – cut into thin strips
4-5 radishes – finely sliced
3 spring onions – finely sliced
2-3 sprigs of mint – finely chopped
Juice of 1 lemon
a good few glugs of olive oil
Salt and freshly ground black pepper

Place lentils in a pan with the bay leaf. Cover generously with the stock then bring to boil. Simmer for 15-20 minutes until just tender. Drain and leave to cool.

Once cool mix everything together except the salad leaves and mint.

Divide the leaves between four bowls. Pile the lentil and cheese mixture gently on top. Sprinkle with a little chopped mint.


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Lentil and Feta Cheese Tart

19 05 2012

A variation on two previous dishes: Lentils on pastry and Lentil lattice tart.

Don’t worry if you don’t have a lattice cutter, just cut a few strips of pastry and arrange them stylishly over the top of the filling.

3-4 handfuls Puy lentils
Vegetable stock
1 bay leaf
1 pack (approx 150g) feta cheese
1 egg
1 red chili – finely sliced
2-3 spring onions – finely sliced
1 pack puff pastry – ready rolled easiest
1 teaspoon za-atar (use thyme and a little lemon juice if you don’t have this)

Put the lentils and bay leaf in a saucepan. Cover with plenty of stock, then bring to boil and simmer for 20 minutes until the lentils are tender but still holding their shape. Drain and leave to cool.

When the lentils are cool, place them in a large bowl with the chili, spring onion, egg, crumbled feta and za’atar. Mix well.

Take the puff pastry, cut off one quarter of the pastry along the short edge – this will be used for the lattice. Take the remaining three quarters and place on a baking sheet. Heat the oven to 200C, then score 1cm in around the edge of the pastry and prick the middle all over with a fork. Bake for 10-15 minutes until just starting to brown. Remove from oven, leaving the oven on

Spread the lentil mixture over the centre of the cooked pastry base, leaving the puffed up edge free of any filling. Now take the remaining pastry you removed earlier and gently roll the lattice cutter over it, or cut the pastry into thin strips. Pull the lattice over the filling or lay the strips over to make a lattice style top.

Place back in the oven for 10 minutes until the lattice is browning and the filling has set slightly.


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Roasted Beetroot and Buffalo Mozzarella Salad

17 05 2012

Last weekend gave us a very short glimpse of what summer used to be like. If summer ever returns, then this is great for eating al fresco. This would also work well with the addition of toasted pine nuts, toasted sunflower and pumpkin seeds or some walnuts perhaps.

The earthy beetroot, freshness of the mozzarella and sweetness of the balsamic work a treat.

Serves 4

1 bunch beetroot – about 4 or 5 beets
2 balls of buffalo mozzarella
Mixed salad leaves
Chili flakes
Olive oil
Balsamic vinegar
Juice of half a large lemon
salt and black pepper

Heat the oven to 200C, drizzle the beetroot with a little olive oil then roast for about an hour until cooked through and the skin is blackened and crispy. Allow to cool a little then remove the skin.

Cut the skinned beetroot into quarters (or smaller if very large).

Drain the mozzarella and pat dry with some kitchen paper then tear into chunks.

Take four large plates of bowls and arrange the leaves equally across the four plates.

Now add the beetroot, then the torn chunks of mozzarella.

In a small bowl mix olive oil and balsamic – in a ratio of about 3 oil to 1 vinegar. Add the lemon juice, salt and ground pepper.

Drizzle the dressing over the salads then sprinkle a few chili flakes over.

Serve with warm breads


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Mixed Mushroom Risotto with Spring Greens

4 05 2012

Mushroom risotto can be a bit bland at times, and not particularly healthy. Just carbs and cheese – something my daughter loves. The addition of finely sliced spring greens gives this a new edge. It would probably work well with a little blue cheese or taleggio added. I used a mixture of fresh, dried mushrooms and those from a jar so it takes less than half an hour to make including preparation.

If you have any leftovers, roll into balls, stuff a little mozarella in the middle and bake in the oven for 20 minutes.

Serves 4

1 onion – finely chopped
2 cloves garlic – finely chopped
1 glass white wine
200g – 250g risotto rice
4-6 mushrooms – cut into chunks
1 x 290g jar of mixed mushrooms in oil
1 handful of dried mushrooms – soaked in boiling water then chopped
vegetable stock – not sure how much so I used a stock cube then added water from the kettle
2-3 large spring green bunches – finely sliced
salt and black pepper
large knob of butter
60g or so of finely grated fresh parmesan or vegetarian alternative

Heat a large saucepan over a medium heat. When hot, drain the oil from the jar of mushrooms into the pan, then fry the onion and garlic in this oil until soft. When soft and translucent add the wine, stir, give it a couple of minutes to bubble and for the alcohol to evaporate off, then add the rice, the stock cube and a cup or so of boiling water. Stir gently to get the starches working in the rice. As the rice absorbs the stock, add more water a little at a time and keep stirring. Now add the fresh mushrooms, the soaked dried mushrooms with the water they were soaked in, and the drained jar or mushrooms. Add the greens, stir well and add more water from the kettle if required. Stir occasionally now until the greens are cooked through. Turn off the heat, add the butter and grated parmesan, salt and pepper. Stir, put the lid on and leave for 10-15 minutes during which time it will go nice and creamy.

Serve hot perhaps with a sliced red chilli to add a kick.


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iPad Version of FoodFrom4 Cook Book

27 04 2012

For those of you that follow me on twitter you can’t help but notice the number of tweets on the topic of my cookery book which is now available as a download for iPad, iPod and iPhone users.

You can buy the book here – in traditional print format or iBook format (for only £3.49).


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Okra with Tomatoes, Onion and Garlic

20 03 2012

Allspice! That is the secret. I’ve been making this for some time and never managed to match the flavours of the same dish served up by the wonderful Ya Hala in London Street just near Paddington Station. if you are ever in the area stop off for a veggie mixed mezze and a portion of grilled halloumi, finished with a sprinkling of za’atar. Now, thanks to DKS and Veggiestan I realise it’s the allspice that does it.

Serve this with rice and yogurt

3-4 tablespoons olive oil
1 large onion – chopped
1 clove garlic – finely sliced
a good few handfuls of okra
4-5 ripe tomatoes – chopped
1 small carton passata – or tomato puree and water
1 teaspoon ground allspice
salt and black pepper to taste

Heat the oil in a large, deep frying pan over a medium heat. Add the onion and fry until translucent and starting to soften. Then add the garlic. Now for the okra. Keep the okra whole. If using large ones just slice off the very top of the stem. Don’t cut into the okra as this may release the slime which puts so many people off the wonderful vegetable. Wash and dry well before adding to the onion and garlic in the pan.

Stir for a couple of minutes then add the tomatoes, passata, allspice, salt and pepper. Stir gently, reduce the heat, cover and simmer for 45 minutes until the okra is tender and the tomatoes have broken down.


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Gnocchi with Spinach, Mushrooms, Mascarpone and Courgette Balls

3 03 2012

…or how to take some healthy ingredients and turn them into something a little decadent. I was going to make this using half cream but, whereas cream tends to split quite easily, mascarpone keeps itself together quite nicely. Serve this with a green salad with balsamic dressing. The sweetness of the balsamic works well with the creamy sauce. I also cheated and used bought gnocchi rather than make my own. The courgette balls are optional and this dish works well without them if you haven’t the time.

This would serve 4 as a main – perhaps with garlic bread if you need more carbs.

Start by making the courgette balls as per this recipe. When you have made these keep them warm in the oven while you start on the sauce.

2-3 tablespoons olive oil
1 clove garlic – finely chopped
8-10 mushrooms – finely sliced
250g spinach – chopped
250g mascarpone cheese
salt and pepper to taste
a pinch of grated nutmeg

Take a large frying pan and heat the olive oil. Fry the garlic and mushrooms until the mushrooms start to soften. Now add the chopped spinach and fry gently until wilted and most of the liquid has evaporated. Reduce the heat then add the mascarpone. While this is melting, put a large pan of water on a high heat for the gnocchi. Cook the gnocchi as per the instructions (2 minutes in boiling water), drain and add to the mushrooms, spinach and mascarpone. Season with salt, black pepper and a little freshly grated nutmeg. Stir well then add the courgette balls.


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Gobi Paneer

15 02 2012

Cauliflower seems to be the perfect ingredient for making curry. I added paneer here to make it a little more interesting. Serve with Bhatura or other Indian bread, natural yogurt and spicey mango chutney.

2-3 tablespoons sunflower oil
1 head of cauliflower – chopped into rough chunks
1-2 tablespoons root ginger – finely chopped
200g or so of paneer – cubed
1 teaspoon ground cumin
½ teaspoon chili powder (more if you like it a bit hotter)
½ teaspoon ground turmeric
½ teaspoon gorund coriander
½ teaspoon salt
bunch (about 50-90g) of fresh coriander (chopped)

Take a large frying pan that has a lid.

Heat the oil then add the cauliflower and fry until it starts to brown. Add the ginger and spices and fry 2-3 minutes longer. Now add the paneer and salt and give it a good stir. I like my cauliflower crunchy in most things, but in this it needs to be soft I think so take about 50-100ml water. Add to the pan and cover with the lid. Cook this way for 5 minutes. Remobve the lid, stir in the fresh coriander and serve hot.


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Quick and Easy Chana Dal

8 01 2012

Well, when I say quick I mean it’s quick once you have done the prep. You can eat this as a side dish or almost like a soup with some warm nan bread.

2 large handfuls of chana dal (or yellow split peas)
2-3 cloves garlic – finely sliced
2 tomatoes – diced
1 teaspoon ground turmeric
1 teaspoon chili powder – vary the amount depending on how hot it is and how hot you like it
1 teaspoon salt
Large bunch fresh coriander – chopped

Soak the chana dal in cold water for a few hours – this is not essential but it reduces the cooking time a little.

Rinse the dal then cover with water, add a teaspoon of ground turmeric and bring to the boil. Cover, reduce the heat and simmer for half an hour or so until the dal is soft and soupy. If too wet, take the lid off and let some of the water evaporate off while cooking. If dry, add more water, a little at a time.

When the dal is done, heat a little oil in a small frying pan. When hot add the garlic and chili powder and fry until just starting to brown. Now add the tomatoes and salt. Fry until the tomatoes start to break up then tip the contents of the frying pan into the dal. Add the chopped coriander, stir well and serve hot.


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Buttery Pilaf with Purple Sprouting

2 01 2012

Based on Simon Hopkinson’s recipe. As he says in his book, one of my favourite dishes from the book (The Vegetarian Option).

This dish is made in three stages, but in spite of this it still quite simple.

Start with the green paste

bunch Coriander
bunch Mint
2-3 green chilis
2-3 cloves garlic
1 teaspoon sugar
1 teaspoon salt
2 teaspoons ground cumin
juice of 1 lime

Roughly chop all the solid ingredients and place in a blender/food processor with all the other ingredients. If the mixture is a little dry add some olive oil. Once blended into a paste, put to one side.

Now cook the purple sprouting

Take a few stems of purple sprouting and simmer in boiling water for about 10 minutes until tender. Drain and put to another side.

For the main dish

60g butter
3-4 tablespoons olive oil
400g basmati rice
2 medium onions – finely chopped
400ml vegetable stock
1x400g can of coconut milk
salt and pepper
2 tablespoons of the green paste above
3 spring onions finely sliced
zest of 1 lemon

Preheat oven to 180C.

Heat butter and olive oil in a large saucepan. When hot and melted add the onion and fry until soft and staring to brown. Now add the rice nd stir to coat the rice with the butter and oil. Now add the stock, coconut milk and lemon zest. Bring to boil then remove from heat, cover and place in the oven for 15-20 minutes until the rice has absorbed the liquid. Take out of the oven, add the green paste, salt, pepper, finely sliced spring onion and cooked purple sprouting, stir well and put the lid back on. Leave for about 10 minutes then serve.


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