Tofu in Black Bean Sauce

My partner bought a jar of Yeo's Black Bean Sauce last weekend to make Beef in Black Bean Sauce.  He used half the jar, so I used the rest to make Tofu in Black Bean Sauce.

Serves 4

400g firm tofu

300g colourful chopped veggies (carrot, red pepper, green beans)

2 garlic cloves, peeled and crushed

1cm grated ginger root

2 tbsp vegetable oil

1/2 250ml jar black bean sauce

2 tbsp Shaoxing wine, or sherry

1 tbsp sesame oil

Take the tofu out of it's packet and place it in a colander with a plate and a few cans on top of that to squeeze as much liquid out.

Chop the veggies into bite sized pieces, and prepare the garlic and ginger.

Heat the oil in a wok over a high heat.  

Crumble in the tofu, but beware, if it is still quite damp it will spit a lot.

Stir fry the tofu for a few minutes then add the ginger, garlic, and vegetables.  Keep stir frying the vegetables for a few more minutes.

Turn the heat down and add the black bean sauce, Shaoxing wine, and sesame oil.  Mix the sauce in well and serve when the sauce is piping hot over cooked rice or noodles.

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Muhammara, Roasted Red Pepper & Walnut Dip

Another week, another red pepper dip (I made Balkan Ajvar a couple of weeks ago).  

Muhammara is a Syrian red pepper, walnut, and pomegranate molasses dip. I didn't have pomegranate molasses, so googled that balsamic vinegar is an acceptable substitute.  Muhammara also typically includes breadcrumbs, but I found mine was a good dippable/spreadable consistency without any.

4 roasted red pointed peppers
100g walnuts

4 tbsp extra virgin olive oil

1 garlic clove, peeled and crushed 

1 tbsp tomato paste

1 tbsp pomegranate molasses or balsamic vinegar

1/2 tsp smoked paprika

Salt and pepper to taste

Breadcrumbs to thicken if needed

Roast the peppers in an oven together with the peppers about 30 minutes at 200C.  These can also be roasted in an air fryer for a similar length of time.  Turn the peppers when they are beginning to blacken on the top.  When collapsed and charred,  take out of the oven and place in a sealed plastic bag (this helps loosen the skins). 

When cool enough to handle, discard the stalk, peel off the loosened skin, and scrape out the seeds and discard.  Don't worry if a few seeds slip out of your grasp.

Whizz all the ingredients together in a mini food processor, adding a heaped tablespoon of breadcrumbs at a time too runny, until you get a consistency you like.

Serve as a dip with crudités, warmed flatbreads, or sauce for pasta or salad potatoes.

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Greek Style Spinach & Feta Pasta Salad

This pasta salad was inspired by the flavours of Spanakopita, the less well known pasta bake Makaronopita, a big bag of freshly picked rainbow chard (which use like spinach), and the need to make a pasta salad in half an hour for a neighbourhood barbecue.

Fried courgette or roasted squash can be used instead of spinach.

Serves 10 as an accompaniment 

500g spinach or chard

500g pasta

200g feta

4 heaped dessertspoons plain yoghurt

1 garlic clove, peeled and crushed

4 tbsp extra virgin olive oil

1 tbsp dried mint

1/2 tsp chilli flakes (optional) 

Cook the pasta according to the packet instructions.  Drain when cooked, and rinse with cold water to cool and prevent sticking.

Wash the spinach and steam in the pasta pan. The water on the leaves from washing should sufficient to steam it in.  Cook over a medium high heat with the lid on for about 5 minutes until the spinach has wilted.

Whilst the spinach is cooking mash the feta with a fork in a small bowl to the consistency of cottage cheese.  Stir in the yoghurt, garlic, mint, and chilli if using.

Drain the spinach and squeeze the water out.  Spread it out on a chopping board and chop in it fairly finely.

Tip the pasta back into the pasta pan, stir through the olive oil, then mix in the feta mixture and chopped spinach.

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Chinese Style Cooked Lettuce

Another recipe to tackle the ongoing lettuce glut at my allotment.  I am now searching the internet for different national lettuce recipes. Today, Chinese Style Cooked Lettuce.

According to Wikipedia, China is the world leader in lettuce production, producing half the world's lettuce.  Lettuce is a symbol of wealth and good luck in China, and served on birthdays, New Year's Day, and other celebrations. Lettuce is always cooked in Chinese cuisine.  It is served as a 'vegetable' accompaniment as I cooked it, stir fried with meat or tofu, or in a soup.

Serves 2

200g lettuce
2 tbsp vegetable oil
2 cloves of garlic, peeled and crushed 
1 tbsp light soy sauce
1 tbsp oyster sauce (or mushroom/vegetarian oyster sauce)
2 tbsp water

Wash the lettuce thoroughly. Most of the US recipes I looked at cooked long Romaine lettuce leaves whole.  I think my lettuce (the seedlings were gifted to me) was a Little Gem before it went to seed.  It was quite tatty and nibbled by pests, and whilst cooking would hide these cosmetic defects, I sliced it to make it more manageable to eat.

Wilt the prepared lettuce for 20 seconds in a pan of boiling water. Drain, reserving 2 tbsp of water, and place in a serving dish.

In the same pan, heat the vegetable oil over a medium high heat. Once hot, tip in the crushed garlic, quickly followed by the soy sauce, oyster sauce and reserved 2 tbsp of water. 

Heat to a simmer, then pour over the cooked lettuce. Serve immediately.    

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Courgette & Cannellini Beans

The courgettes on my allotment are finally coming.  

One of the ways I store a glut of courgettes is to grate and shallow fry them until golden, as fried courgettes reduce down to less than half their original size, and freeze. Once grated and cooked down they find their way into pasta sauces and curries over the winter

Today I mixed a serving (2 courgettes grated & fried) with a can of cannellini beans. For other courgette recipes click here

Serves a greedy 2

4 tbsp extra virgin olive oil

2 courgettes, coarsely grated

1 can cannellini beans, drained but reserve the liquid

1 tbsp balsamic vinegar

1 small clove of garlic, peeled and crushed

1 tbsp chopped fresh parsley (optional)

In a non stick frying pan, fry the courgettes in 2 tablespoons of extra virgin olive oil over a medium high heat.  Stir every couple of minutes so the top layer of grated courgettes get a turn on the bottom of the hot pan.  It takes about 20 minutes to lightly brown this quantity of courgettes.

When the courgette is golden and reduced down, tip in the drained beans, 2 more tablespoons of extra virgin olive oil and the rest of the ingredients. 

Mix well and add a little of the bean liquid if you want a looser mixture.  Season to taste.

Serve hot or cold with crusty/toasted bread.

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Chicken, Lamb, or Vegan Pasanda Curry

We have lured our eldest daughter home for the evening to watch the Lionesses play in the Euros, and have a homemade Lamb Pasanda. 

I mostly followed BBC Good Food's Chicken Pasanda recipe, using cashews as I had no almonds, adding cumin seeds and more ground coriander as one of the reviews said the curry was a little bland, and omitting the cream.  Our Lamb Pasanda was tasty and with a medium kick of chilli.

This curry can be 'veganised' but substituting the meat with chickpeas/white beans and firm tofu, and using plant based yoghurt and milk.

Serves 4

500g diced lamb or chicken, or 200g black of firm tofu and a can of white beans/chickpeas

200g plain dairy or plant based yoghurt

4 garlic cloves, peeled and finely grated

2½ cm root ginger, finely grated

½ tsp turmeric

½ tsp chilli powder

½ tsp salt

Curry sauce

50g blanched almonds or cashews

100ml whole or plant based milk

4 tbsp sunflower oil

4 onions, peeled and thinly sliced 

4 garlic cloves, peeled & finely crushed

2½ root ginger, finely grated

4 cardamom pods

1 cinnamon stick

2 tsp cumin seeds

1 red chilli, thinly sliced or ½ tsp chilli flakes

½ tsp ground turmeric

1 tbsp ground coriander

1 tsp garam masala

Marinade the meat in the yoghurt, garlic, ginger, turmeric, chilli powder, and salt for 30 minutes or more whilst you make the curry sauce. I tip the yoghurt and flavourings into the plastic tray or bag it comes in to save on washing up. 

To make the curry sauce, warm the milk for 1 minute in a mug in the microwave, add the almonds or cashews, and leave to the side to soften.

In a large pan, fry the onions in the oil over a medium high heat for about 5 minutes until golden brown.  Stir in the whole spices (cardamon pods, cinnamon stick, cumin, and chilli), followed by the garlic and ginger, and then the ground spices (turmeric, coriander, and garam masala).

Liquidise the almonds/cashews with 300ml water and add to the pan with the onions.  Add the marinated meat, making sure you scrape out as much of the yoghurt mixture as you can.

Stir well, bring to the boil, then cover and turn down to a simmer for 20 minutes.

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Ajvar, Balkan Roasted Aubergine & Red Pepper Dip

Googling a dip to make with aubergine and red peppers, I came across Ajvar. It is a simple but full flavoured dip made with roasted aubergine and peppers.

Serves 4

1 aubergine

3 red peppers

1 clove of garlic

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1/2 tsp hot chilli flakes

Salt and pepper

Prick the aubergine and roast in an oven together with the peppers for 45 minutes at 200C.  These can also be roasted in an air fryer for a similar length of time.  The peppers may need removing after abut 30 minutes if getting too blackened.  When charred place the peppers in a sealed plastic bag to to help loosen the skins when cooled.

Scrape the flesh of the cooked aubergine into a food processor.  Discard the skin, seeds, and stalk of the peppers and add the flesh of the pepper to the food processor with the other ingredients.

Process until a smooth paste. Adjust the seasoning to taste.

Serve as a dip, sauce, or sandwich filling 

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Lettuce Soup

Lettuce glut recipes Part 2, Lettuce Soup (Part 1 is Maroulosalata, Greek Chopped Lettuce Salad).

Lettuce Soup can be found in both French and Chinese cooking.  My recipe is based on European/French recipes, using potatoes and cream for a 'velouté' (velvety) soup, and is very simple and quick.

Makes 4 big bowls

1 tbsp light olive oil

1 onion, peeled and diced

250g lettuce, washed and roughly chopped

400g white potatoes, roughly chopped

1 garlic clove, peeled and roughly chopped

1 litre vegetable stock 

100ml double cream (optional)

In a large saucepan, fry the diced onion in the olive oil over a medium heat for a few minutes.  

Stir in the chopped potatoes followed by the chopped lettuce and fry gently for a few more minutes.

Add the vegetable stock and garlic.  Bring to the boil then cover and turn down to a simmer.

After 20 minutes remove from the heat, add the cream, and liquidise. Can be served hot or cold.

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Maroulosalata, Greek Chopped Lettuce Salad

The Greek Salad most of us think of is generally tomato, cucumber, onion, feta cheese, and olives.  However, much to my delight with a lettuce glut at the allotment, I have learnt there is Greek lettuce based salad, Marousalata.  

All the recipes I looked at online just used lettuce, spring onions (scallions), and feta. I don't know if these are traditional Greek ingredients, or have been adapted to US tastes.  I personally prefer to use red onion, add cucumber, and sometimes use halloumi instead of feta.

Serves 4 as a side

1 Cos or Romaine lettuce

1/2 small cucumber (optional)

4 spring onions or 1/2  medium sized red onion 

100g feta or halloumi cheese

2 tbsp chopped fresh dill or mint

4 tbsp extra virgin olive oil

1 tsp lemon juice 

Slice the lettuce into 1cm strips, turn through 90 degrees and slice again so you have little squares of lettuce and place in a salad bowl.

Chop all the onion, and cucumber if using, to a similar size and place on top of the chopped lettuce

Crumble the feta over the top, followed by the olive oil, lemon juice, and herbs.

Toss the salad before serving.  As feta is quite salty, I prefer to let everyone season their own to taste once served.

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Easy Caponata (Sicilian Vegetable Stew)

Caponata is a Sicilian vegetable dish, similar to Ratatouille.

This Caponata recipe, from Jamie Oliver, has a lot less ingredients than many online and much more to my taste ie no raisins nor celery.

Serves 4

2 aubergines

1 red onion, peeled and thinly slice

2 cloves of garlic, peeled and thinly sliced

Olive oil2 tablespoons capers

1 handful of green olives

Tin of cherry tomatoes

½ a bunch fresh flat-leaf parsley (15g)

2 tbsp red wine vinegar

2 tbsps flaked almonds

Cut the aubergine into large chunks and fry in a wide saucepan or sauté pan over a medium high heat in a large glug of olive oil.

While the aubergine is frying, prepare the onion and garlic.

When the aubergine is golden on most sides (about 5 minutes) add the onion and garlic, and fry for a few minutes.

Add the capers and olives. Stir around then add the vinegar.

When the vinegar has almost evaporated away add the tinned cherry tomatoes and simmer gently for 15 minutes.

Stir in the parsley and flaked almonds before serving.  Season to taste.

Caponata can be eaten hot or cold (room temperature).  

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Caramelised Onion Pasta

Social media keeps on pushing caramelised onion spaghetti/linguine recipes my way.  So I gave one a go.

The recipe I roughly followed was a little greasy, not a surprise with all the butter, oil, cream, and cheese, so I added anchovies, chilli flakes, and lemon zest to cut through the richness.  If you don't mind having pasta without much sauce you can omit the cream and add the parmesan and zest after tossing through the cooked onion mixture.

Serves 4

400g spaghetti

4 brown onions, peeled and finely sliced

4 cloves of garlic, peeled and finely sliced

15g butter

1 tbsp olive oil, including anchovy oil using

1 tin anchovies in olive oil, chopped

1/2 tsp chilli flakes

300ml double cream

100g grated parmesan or grana padano

Zest of 1 lemon

Fresh parsley

Fry the sliced onions in the melted butter and olive oil over a medium heat for 20-25 minutes, stirring from time to time, until brown and meltingly soft. 

Stir in the chop anchovies, garlic, and chilli. Fry until the anchovies start to break up.

Pour in the cream, cheese, lemon zest and heat gently whilst you cook the pasta.

Once the pasta is cooked, drain and mix into the creamy sauce.  

Sprinkle with chopped parsley before serving if using.

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Fruit Smoothie Ice Lollies

Get yourself some lolly moulds, make a smoothie and freeze it.  It's as simple as that.  Making these in small yoghurt pots with plastic of disposable cutlery as handles also works.

1 soft banana (I have loads of brown bananas in the freezer)

100g frozen fruit (mixed berries, mango, strawberries, raspeberries etc)

Apple juice

Work out the volume of your moulds by filling one almost to the top, weighing it into a liquidiser cup, and multiplying it by the number of containers you have. Note this number.

Without zeroing the scales, add in the banana broken into pieces and the fruit, and top up with apple juice to the weight you noted at the start.

Liquidise and pour into the moulds.  Freeze for at least a couple of hours.

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Viral Smashed Kofta Wraps

I've seen a lot of reels of mince being squished onto wraps and fried.  My teens love kofta so I thought I'd give it a go.  The benefit of squishing the mince onto wraps means they don't take much cooking, and kids can cook their own without fear of serving themselves raw meat.  The only problem with feeding a family is that you can only cook one tortilla at a time, unless you have an array of frying pans.

Serves 4

500g lamb or beef mince

1 small onion, peeled and grated

3 cloves of garlic, peeled and crushed

1 tbsp ras el hanout or harissa

30g fresh coriander or parsley, finely chopped

4 medium flour tortillas

Sunflower oil for frying

4 tbsp greek yoghurt 

1/2 tsp lemon juice (optional)

1 tbsp tahini paste (optional)

1/8th wedge of red or green cabbage, thinly sliced 

1/2 red onion, peeled and thinly sliced

1 tbsp apple cider or white wine vinegar

Chilli sauce to serve

Mix the mince, grated onion, 2 of the crushed garlic cloves, chosen spices, and the herbs together.  Cover and chill for 1-24 hours.

When ready to cook, scrunch the cabbage and onion together with a pinch of salt and a tablespoon of vinegar and leave to one side.

Mix the last remaining crushed clove of garlic into the yoghurt together with the tahini and lemon juice if using, and leave to one side with the cabbage salad.

Weigh the flavoured mince and divide into 4.  Squish one quarter of the mince onto one side of a tortilla.

Preheat a pancake pan or shallow frying pan over a medium heat and brush with oil.  

Place the tortilla meat side down onto the hot pan.  Cook for 3-4 minutes until the mince is browned.

Flip over with a fish slice and slide onto a plate.  Add a quarter of the garlic yoghurt and cabbage, and chilli sauce to taste. Roll up and tuck in.

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