tag:blogger.com,1999:blog-5770674872246935872024-03-23T10:14:45.542+00:00Leesa's HomemadeA family recipe diary, reducing meat and increasing veggiesgbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.comBlogger603125tag:blogger.com,1999:blog-577067487224693587.post-32706734902627044792024-03-22T17:34:00.003+00:002024-03-22T17:35:10.473+00:00Carrot & Coriander Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPw6yFEiRjjL3p-L-BABbxGi32EU1nB91B9z2JLUKyc4z-Th9seDUmCS8I4CScy3uHGdPggQ3WyENNZjGrT1FY7E3D0NAgeQtjXyukCgvxNXTaif7_FV5XtHHXgnRJwMmG3lHRQQSgoE5_IXDnl16KWVPetoySYTGcQwx5fDxUFaJK1bitx20xNbygqFc/s4032/3E9AD9BE-4BF3-4505-B02F-243FB9100D9F_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPw6yFEiRjjL3p-L-BABbxGi32EU1nB91B9z2JLUKyc4z-Th9seDUmCS8I4CScy3uHGdPggQ3WyENNZjGrT1FY7E3D0NAgeQtjXyukCgvxNXTaif7_FV5XtHHXgnRJwMmG3lHRQQSgoE5_IXDnl16KWVPetoySYTGcQwx5fDxUFaJK1bitx20xNbygqFc/w480-h640/3E9AD9BE-4BF3-4505-B02F-243FB9100D9F_1_201_a.jpeg" width="480" /></a></div><br />I always have to google a tried & tested (and tweaked) Carrot & Coriander Soup recipe. So I am documenting my recipe here. The original recipe for a spicier, thicker soup is from Tesco's website - <a href="https://realfood.tesco.com/recipes/bens-mums-warming-carrot-and-coriander-soup.html" target="_blank">Ben's Mum's Warming Carrot & Coriander Soup</a><p></p><p>Makes 6x 500ml pots of soup</p><div>1 tbsp vegetable oil<br />1 onion, peeled and roughly chopped<br />650g carrots, roughly chopped (use 1kg of carrots if not using potato)<br />350g white potato, roughly chopped</div><div>1 large clove of garlic, peeled and roughly chopped<br />2 vegetable stock cubes</div><div>2 litres recently boiled water<br />30g pack fresh coriander, roughly chopped<br /></div><div><br /></div><div>Gently fry the onion in the olive oil whilst you chop, and add, the carrots, potato, and garlic.</div><div><br /></div><div>Add the hot water and stock cubes, cover and bring to the boil. Snip in the coriander, cover again, and turn down to a simmer.</div><div><br /></div><div>Simmer for 20 minutes then liquidise.</div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-44930509257575306882024-03-22T13:32:00.004+00:002024-03-22T13:44:32.702+00:00Chilli Bean Wholegrain Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ufUoAfRS2fcRp2WEvd9iMssV0iR0R3VPzchd08wglEV2jVW7P9BGFjdWyZxdSan5akZVEj-D3GMamhXUneXwIptu1mUM5AoZtEnLyM90LJjYsSLK01uiHgSc871Qy_4-HKlfZXg9KpwP-KwwVfVv1pZdKay_Nvd8t4xyjdclt3DAvFF99xR-dZRsi-U/s4032/80C3909D-29BB-4969-A9E1-96D3D5CF5CCF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ufUoAfRS2fcRp2WEvd9iMssV0iR0R3VPzchd08wglEV2jVW7P9BGFjdWyZxdSan5akZVEj-D3GMamhXUneXwIptu1mUM5AoZtEnLyM90LJjYsSLK01uiHgSc871Qy_4-HKlfZXg9KpwP-KwwVfVv1pZdKay_Nvd8t4xyjdclt3DAvFF99xR-dZRsi-U/w480-h640/80C3909D-29BB-4969-A9E1-96D3D5CF5CCF.jpeg" width="480" /></a></div><br />On a cool damp spring day a chilli is definitely called for, rather than a salad. But I'm not cooking a chilli for lunch, so have just added many of the raw <a href="https://homecomforts-gbsbaby.blogspot.com/2015/10/jamie-olivers-chilli-con-veggie.html" target="_blank">Chilli con Veggie</a> ingredients to some warmed up grains.<p></p><p>Serves 2 as a light lunch</p><div style="text-align: left;">200g cooked pearl barley, quinoa, or brown rice</div><div style="text-align: left;">1 can black beans, drained </div><div style="text-align: left;">1 pointed red pepper, diced</div><div style="text-align: left;">2 fat spring onions, sliced (or half a small red onion)</div><div style="text-align: left;">1 tbsp chopped picked jalapeños </div><div style="text-align: left;">1 garlic clove, peeled and crushed</div><div style="text-align: left;">1 tsp cumin</div><div style="text-align: left;">1 tsp dried oregano (optional)</div><div style="text-align: left;">2 tbsp mixed seeds (optional)</div><div style="text-align: left;">2 tbsp extra virgin olive oil</div><div style="text-align: left;">1 tbsp red wine vinegar</div><div style="text-align: left;">A sprinkle of chopped fresh parsley or coriander (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dice all your ingredients whilst your grains are cooking, if you do not have any pre-cooked (I have begun batch cooking grains at weeks and freezing it in single portions for such an eventuality). Diced tomato and avocado could be added if you have any to hand.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir everything into the warm grains, season to taste, and tuck in.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div><div style="text-align: center;"><br /></div></div><div style="text-align: left;"><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-59996901311438879762024-03-17T18:54:00.003+00:002024-03-17T18:56:35.229+00:00Potato & Beef Goulash<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xZ-a9JDt33caVop3CXNJQe9aPCTeVhHpYL7lglidvF_eZKg5K7mKazJj30igfUeVKehRtRMgToXdR813286_ugQZIMnAhJn_wwxO4wcFuNQGclngfd5gheZFpvWREA_SjPjaU67V20fXuiFEU30Lxy-5h__ojtc9wG58LmY0Q4Uds3wtb7TAHaMAIA0/s4032/3E305CB9-D292-4A42-907D-5BEA44305E97.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xZ-a9JDt33caVop3CXNJQe9aPCTeVhHpYL7lglidvF_eZKg5K7mKazJj30igfUeVKehRtRMgToXdR813286_ugQZIMnAhJn_wwxO4wcFuNQGclngfd5gheZFpvWREA_SjPjaU67V20fXuiFEU30Lxy-5h__ojtc9wG58LmY0Q4Uds3wtb7TAHaMAIA0/w480-h640/3E305CB9-D292-4A42-907D-5BEA44305E97.jpeg" width="480" /></a></div><br />Most goulash recipes call for at least 1kg of beef for 4 people, but I found this recipe for Goulash Soup in my saved recipes. In fact it only called for 250g of beef and 250g of potato to make a soup for 6. So I increased both the beef and potato to make a soupy frugal stew for 4.</div><div><br /></div><div>Serves 4</div><div><br /></div><div>1 large onion, peel and finely sliced<br />1 large clove of garlic, peeled and finely sliced <br />500g braising beef, cubed </div><div>1 red pepper, chopped</div><div>1 tbsp olive oil<br />1tbsp paprika<br />1tsp hot smoked paprika<br />1 tsp caraway seeds</div><div>400g chopped tomatoes</div><div>1 litre beef stock</div><div>1 tbsp red wine vinegar</div><div>1 kg potatoes</div><div><br /></div><div>In a casserole dish, fry the sliced onion in the olive oil over a medium high until golden brown.</div><div><br /></div><div>Push to one side and fry the beef until outside of the cubes looks browned/cooked. Stir in the red pepper and garlic, and fry for a few minutes.</div><div><br /></div><div>Take off the heat for a minute and stir through both kinds of paprika and caraway seeds. Then stir in the chopped tomatoes, beef stock, and vinegar. Return to the heat, cover and bring to the boil. Once boiling turn down simmer, keep covered, and cook for 1 hour.</div><div><br /></div><div>After one hour, chop the potatoes into large chunks and push under the liquid in the stew. If there is not enough liquid, add a little boiling water to ensure everything is covered by about 1cm of liquid.</div><div><br /></div><div>Simmer for 20 minutes, or until the potatoes are tender.</div><div><br /></div><div>Serve with leafy greens or a salad.</div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p><br /></p>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-2240263063058533622024-03-09T22:55:00.004+00:002024-03-09T22:56:39.823+00:00Air Fryer Tortilla Chips <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix64ZOn-UT1fmbGwKfQSf6Izz3S_y0pw51ALwWa7v_JEt0woJGilx5n998dOkVtlHuGbbBIPWn-LjIhde4STSkwavxKe2VN8JXVVoxh_AXtXYwsHRsd6mikJ-ONPlNqjUiOn-59Rl6sMXecYf_rT8Zc9S9mU3fS5yzyC84P7uJxfDLQoJgmvDdbTVqRwk/s4032/B5F33643-D529-42BA-AFB8-5DDCDAB9CC9E.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix64ZOn-UT1fmbGwKfQSf6Izz3S_y0pw51ALwWa7v_JEt0woJGilx5n998dOkVtlHuGbbBIPWn-LjIhde4STSkwavxKe2VN8JXVVoxh_AXtXYwsHRsd6mikJ-ONPlNqjUiOn-59Rl6sMXecYf_rT8Zc9S9mU3fS5yzyC84P7uJxfDLQoJgmvDdbTVqRwk/w480-h640/B5F33643-D529-42BA-AFB8-5DDCDAB9CC9E.heic" width="480" /></a></div><br />We have run out of tortilla chips, and Big Boy (now 15 and 6'2") wants a high calorie snack as part of his bulking up diet for the gym.<p></p><p>I remember reading that tortilla wraps can be baked in the oven to make crispy tortilla chips, so googled whether this could be done in the air fryer rather than turn the oven on for one helping. They can. So I have dug out the two remaining tortilla wraps from the freezer than no-one wanted to use as they break when folded, and have stirred grated onion and garlic into some soured cream, and made guacamole. </p><p>Serves 1</p><div style="text-align: left;">1 tortilla wrap<br />Extra virgin olive oil<br />Paprika or chilli powder </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Brush a light film of oil onto a wrap and sprinkle with paprika/chilli.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Snip into tortilla chips.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place in a single layer into an unlined air fryer and cook for 5 minutes at 180C. No need to turn as they blow around in the air fryer! One large tortilla wrap will need to be cooked in at least 2 batches.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div><div><br /></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-25570451210594825822024-03-09T15:42:00.002+00:002024-03-09T15:58:56.097+00:00Suzie Lee's Beef Fried Rice<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelnWPumPGOaxg_z0clLgFjtK-5qVRoMZFaaSAWZFZyOSLdEfXbCE41Alymlao8py1M6Wj-hD8g60JjHbTIsT2118UQikvLOvei7h6WBpGalh6cxbah-K8Bgy7n_KKivDmh8exArlW1GXUVzaz-fde26oeaYDENrKnZT8ZGoov_yyUIv1LWSO_1ViRnSU/s4032/DA106F18-CD6B-476C-99C5-9670210B440D.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelnWPumPGOaxg_z0clLgFjtK-5qVRoMZFaaSAWZFZyOSLdEfXbCE41Alymlao8py1M6Wj-hD8g60JjHbTIsT2118UQikvLOvei7h6WBpGalh6cxbah-K8Bgy7n_KKivDmh8exArlW1GXUVzaz-fde26oeaYDENrKnZT8ZGoov_yyUIv1LWSO_1ViRnSU/w480-h640/DA106F18-CD6B-476C-99C5-9670210B440D.heic" width="480" /></a></div><br />Stumbled across Suzie Lee's (winner of BBC’s Best Home Cook 2020) recipes on iplayer on a quiet Friday night in. Last night I made her <a href="https://www.bbc.co.uk/programmes/articles/ZQV84QYYLt77lKNyfgHFNq/beef-fried-rice" target="_blank">Beef Fried Rice recipe</a>, which went down a treat with my teens. Below is the recipe copy & pasted from the BBC website<p></p><p>Serves 4</p><div style="text-align: left;">4 eggs<br />1 onion<br />2 cloves of garlic<br />40g of ginger<br />2 carrots<br />1 courgette (pak choi, peas, or edamame beans)<br />500g lean beef mince<br />500g cold cooked basmati rice<br />3 tbsp light soy sauce<br />2 tsp sesame oil<br />2 tbsp oyster sauce<br /><div style="text-align: left;">2 Spring onions to garnish<br />Pinch of white pepper<br />Vegetable oil</div></div><p>Start by chopping the onion. Peel ginger and mince garlic cloves. Peel the carrots and take the ends off the courgette. Slice spring onions for garnish and set to the side.</p><p>Heat a large deep pan or wok and fry off beef mince without adding any oil. Break the mince up in the pan with a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tbsp of soy sauce and white pepper to the mince to season. When the mince is cooked, remove from the pan and place to one side.</p><p>In the same pan add some vegetable oil. Beat the eggs together in a bowl or jug. Add the eggs to the pan and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked take it out of the pan and put to one side.</p><p>Add enough oil to the pan to coat it. Grate in the peeled ginger and add minced garlic. When you can smell the aromatics, add the onion and grate in carrots and courgette. Cook for a couple of minutes, stirring them round until they soften and the liquid evaporates</p><p>Make sure the pan is on a high heat and make room in the pan for the cold rice. Add the rice to the pan and stir through. Add 2 tbsp of soy sauce and add the mince back to the pan. Pour the sesame oil in, making sure it hits the metal of the pan to release the flavour. Season with white pepper. Add the oyster sauce and stir through before returning cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go. </p><p>Garnish with spring onions.</p><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div><p><br /></p>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-25037873848913283742024-03-02T23:09:00.003+00:002024-03-02T23:10:39.235+00:00GCSE Food Tech Bean Burgers<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnO1mMIeCDLV9wF6ogd-4xlPetA7Ndg9bGALb9EdhfrlH4WjhheKIWk_KS8i11Irv9Btr1qB62eKTV5yflIiXyI3Dz86BogN6T2h_syTfBXHpy3w3WbyBsMPk2yYhWXHqnrRYQzqH2xADBHj_6tQSl_g50PsJxCttEJMz4JdpoEm1Ga6A3YvMV-GhrJf0/s3780/8555065E-702C-4921-9488-2AC5112F8226.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnO1mMIeCDLV9wF6ogd-4xlPetA7Ndg9bGALb9EdhfrlH4WjhheKIWk_KS8i11Irv9Btr1qB62eKTV5yflIiXyI3Dz86BogN6T2h_syTfBXHpy3w3WbyBsMPk2yYhWXHqnrRYQzqH2xADBHj_6tQSl_g50PsJxCttEJMz4JdpoEm1Ga6A3YvMV-GhrJf0/w512-h640/8555065E-702C-4921-9488-2AC5112F8226.jpeg" width="512" /></a></div><br />This bean burger recipe was in my daughter's GCSE Food Tech recipe booklet when she first began studying it in 2018. It was such a tasty yet simple recipe that I copied and saved it.</div><div><br /></div><div>Makes 4-5 burgers</div><div><br />2 ×400g cans of beans in water (borlotti, butter, kidney, black, chick peas or any other type – a mixture is good), drained <br />handful of fresh coriander leaves and stalks<br />1 onion, finely diced</div><div>½ tsp ground cumin</div><div>½ tsp ground coriander</div><div>½ tsp paprika</div><div>¼ tsp cayenne pepper</div><div>zest of 1 lemon or lime</div><div>3 tbsp plain or gram flour</div><div>salt and pepper</div><div>oil (sunflower or rapeseed) for frying</div><div><br /></div><div>To serve (optional)</div><div>2 tbsp mayonnaise, piccalilli or chutney</div><div>¼ iceberg lettuce, shredded</div><div>bread rolls</div><div>1 small red onion, thinly sliced into rings</div><div>1 large tomato, thinly sliced</div><div><br /></div><div>1. Place all the burger ingredients in a food processor and process for a few seconds. Alternatively, this can be done by hand, but you will need to mash the beans with a fork.</div><div><br /></div><div>2. Using your hands and some extra flour, shape the mixture into four equal-sized burgers to fit your bread rolls. Editors note; add more flour 1 tbsp at a time if your mixture is too wet. I've had to add quite a lot more flour on occasions, particularly when using home cooked beans.</div><div><br /></div><div>3. Chill the burgers in the refrigerator for 15–20 minutes until they are firm.</div><div><br /></div><div>4. Shallow fry the burgers in some oil over a medium heat, turning them over every few minutes until they are golden and crisp on both sides (approximately 10 minutes altogether).</div><div><br /></div><div>5. Before serving, prepare the dressing: mix together the mayonnaise (or piccalilli or chutney) and lettuce. Cut the bread rolls in half and toast under the grill on both sides. </div><div><br /></div><div>6. Spread the bottom halves of the bread rolls with the dressing, add a slice of tomato and some onion rings, then the burgers. Cover with the top halves of the bread rolls.</div><div><br /></div><div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div></div><div><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-31570978577140210272024-03-02T14:10:00.006+00:002024-03-02T15:42:05.585+00:00Whole Vegetable or Wet Brine Fermentation<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Au0wsv4Z93ROY04pdqO5qrK3rSWZXjyl1cJlpwdIDq6wPJcj45QsoJ6cZvqnnf_crKq4kaMuF7H6RtGiiYPNcl8jhKsgPfkWHtJ-gygFhteWMTzSf6GkbXaXFV7DPXZIDJx_5fVIeLbA2IxFw3f_0v_kt2TK0b1zATC9T3F9iFVErIj-2LTjATiC2WE/s3131/CDAB665D-CF65-4C2A-A91D-337E4529D159.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3131" data-original-width="2348" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Au0wsv4Z93ROY04pdqO5qrK3rSWZXjyl1cJlpwdIDq6wPJcj45QsoJ6cZvqnnf_crKq4kaMuF7H6RtGiiYPNcl8jhKsgPfkWHtJ-gygFhteWMTzSf6GkbXaXFV7DPXZIDJx_5fVIeLbA2IxFw3f_0v_kt2TK0b1zATC9T3F9iFVErIj-2LTjATiC2WE/w480-h640/CDAB665D-CF65-4C2A-A91D-337E4529D159.jpeg" width="480" /></a></div><br />After the success of my <a href="https://homecomforts-gbsbaby.blogspot.com/2024/02/homemade-red-cabbage-sauerkraut.html" target="_blank">Red Cabbage Sauerkraut</a> aka Red Cabbage Coleslaw Sauerkrat, I thought I'd try fermenting my Piccalilli ingredients ie cauliflower and green beans using the @ZOE <a href="https://zoe.com/learn/fermentation-101" target="_blank">fermentation guide</a><p></p><p>Whole vegetables, or vegetables that contain less water, require a wet brine to ensure they are submerged below the brine and kept away from airborne bacteria.</p><p>Makes a large 2L jar</p><div style="text-align: left;">1 cauliflower</div><div style="text-align: left;">200g green beans</div><div style="text-align: left;">Salt</div><div style="text-align: left;">Water</div><p>Break the cauliflower into bite sized pieces. Top and tail the beans and cut in half. </p><p>Mix the cauliflower and beans in a large mixing bowl. Place the jar onto digital scales, zero them, and weigh in the mixed vegetables plus the water required to cover them.</p><p>Note down the total weight of the vegetables and water. 2% of this weight is the required amount of salt.</p><p>Weigh the required amount of salt into the mixing bowl, then with your hand over the mouth of the jar to stop the vegetables falling out, pour the water into the mixing bowl. Stir the water until the salt has dissolved and then pour back over the vegetables in the jar.</p><p>Use a pickle weight or smaller water filled jar to ensure the vegetables are covered by the brine, and put the lid on if you can. Leave to one side on the kitchen counter.</p><p>In a few days the odd bubble will rise up the side of the jar. Burp the jars daily, or leave the lid on loosely. Mine is in a cheap preserving jar and seems not to seal properly, so I have had to stand it on something to collect the overflowing brine caused by fermentation, but I do not have to burp it.</p><p>Zoe Nutrition recommend waiting at least 2 weeks before starting to eat your fermented vegetables. After 2 weeks, the jar can be put into the fridge to slow down the fermentation. However, you can always leave it out at room temperature to continue fermenting until it is all eaten. Mine is about 5 days old. I tasted it a few days in, as soon as it started to ferment/overflow. The cauliflower has a slight garlic taste, even though there is no garlic in the jar. The beans seem a little tough. </p><p>Already, I am planning my next fermenting combination; red cabbage & grated beetroot, and cauliflower & crinkle cut baby beetroot which should be an interesting colour.</p><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div><div><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-19374656088236273952024-02-29T10:39:00.003+00:002024-02-29T10:44:44.191+00:00Warm Yoghurt & Spinach Soup<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9ekPpd8Gbc39N-5iIQ6-ushZ5TUgTF29lLMtU5R7uQ-3wiyhWbj5ssuvTwU40IVrp43DbPtELCKpmCEzJPsjLW77MWHNciyTQlniIVjV7D5aySpkihzNRMeMIF2lF2b4ZLDfwy4nafKzjBxbz4YoeHb3AIeWoWSqNF19LjsiVWNRFArItNfDbHRmCak/s3276/2F75D121-470F-460C-81DE-CB416C6BD5A3.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3276" data-original-width="2457" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9ekPpd8Gbc39N-5iIQ6-ushZ5TUgTF29lLMtU5R7uQ-3wiyhWbj5ssuvTwU40IVrp43DbPtELCKpmCEzJPsjLW77MWHNciyTQlniIVjV7D5aySpkihzNRMeMIF2lF2b4ZLDfwy4nafKzjBxbz4YoeHb3AIeWoWSqNF19LjsiVWNRFArItNfDbHRmCak/w480-h640/2F75D121-470F-460C-81DE-CB416C6BD5A3.heic" width="480" /></a></div><br />I love Chilled Yoghurt Soup, Cucumber Raita, Indian Salt Lassi but in this cold and damp weather I wanted something warm.</div><div><br /></div><div>I found a recipe for a Turkish yoghurt soup, and added a little more fibre.</div><div><br /></div><div>Serves 1<br /><br /></div><div>150ml water</div><div>1 large handful baby spinach</div><div>1 tsp dried mint</div><div>1 tbsp extra olive oil</div><div>1 tbsp flaxseed or cooked brown rice (optional)</div><div>1 tsp vegetable stock powder</div><div><div>150g Greek yoghurt</div><div>1 small garlic clove, peeled and crushed</div><div>1 free range egg</div></div><div><br /></div><div>Liquidise the spinach, garlic, olive oil, and flaxseed/rice, with the water. I added flaxseed to add a little fibre to this soup, and as the Turkish recipe I based this soup on used a watery white rice base, but it is optional. You could, of course, add a portion of cooked rice to the finished soup to make it into a meal in itself</div><div><br /></div><div>Pour the liquidised mixture into a small pan, bring to the boil, then turn down to a simmer</div><div><br /></div><div>Beat the egg and crushed garlic into the yoghurt. </div><div><br /></div><div>Stir a couple of tablespoons of the hot stock from the pan into the yoghurt, then slowly stir into the stock in the pan. The soup will start to thicken with the egg. Keeping stirring, and take the soup off the heat just before it boils otherwise the yoghurt may split.</div><div><br /></div><div>Season with pepper and salt to taste, and serve with an optional drizzle of chilli oil.</div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-89769127346345029092024-02-25T18:02:00.001+00:002024-02-25T18:32:37.811+00:00Cauliflower Korma Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhgimZn5wAE5Hl0IA0JLSAnhNd0T1kREa5Kpz-SVPqt3Eh4PfSNMVTgmgYZqtlOqmI4WvslJfgNZjR3SLf1NVpzoDQzxzv_TNeoB4OtvGtvEpGH0d6uz8rqRQF4J0TsKTFZAJUj7XLjUpWojFAg6hpMkKuhN7a3rQ9Y24IYfuwgXb0iJ1nr4BWRqeqBg/s4032/ACFE86F9-B512-4615-80B4-FDF1B609E9CD.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhgimZn5wAE5Hl0IA0JLSAnhNd0T1kREa5Kpz-SVPqt3Eh4PfSNMVTgmgYZqtlOqmI4WvslJfgNZjR3SLf1NVpzoDQzxzv_TNeoB4OtvGtvEpGH0d6uz8rqRQF4J0TsKTFZAJUj7XLjUpWojFAg6hpMkKuhN7a3rQ9Y24IYfuwgXb0iJ1nr4BWRqeqBg/w480-h640/ACFE86F9-B512-4615-80B4-FDF1B609E9CD.heic" width="480" /></a></div><br />Inspired by The Doctor's Kitchen <a href="https://www.bbc.co.uk/food/recipes/masala_cauli_soup_34192" target="_blank">Masala Cauliflower Soup</a>, and the many @Zoe and @mob bean based recipes I realised my own Cauliflower Korma recipe would make a very tasty soup. <p></p><p>On a damp February day it is both filling and warming, and contains 16+ plants.</p><div style="text-align: left;">3 tbsp coconut oil</div><div style="text-align: left;">1 large onion, peeled and roughly chopped</div><div style="text-align: left;">2.5cm ginger root, roughly chopped</div><div style="text-align: left;">5 garlic cloves, peeled and halved</div><div style="text-align: left;">500g cauliflower florets, leaves or stalk roughly chopped</div><div style="text-align: left;"><div>1/2 tsp ground cinnamon</div><div>1 tbsp cumin seeds</div><div>1 tbsp ground coriander</div><div>1/8-1/4 tsp chilli powder</div><div>1 tsp turmeric</div><div>1 tsp garam masala</div><div>1 tin chopped tomatoes</div><div>1 tin coconut milk</div><div>100g almonds or cashew nuts</div><div>1 litre recently boiled water</div><div>2 vegetable stock cubes </div><div>Salt & pepper to taste</div><div><br /></div><div><div>Heat the oil in a heavy based pan over a medium high heat, and fry the onion pieces until until they start to brown.</div><div><br /></div><div>Stir in the dry spices, and then the rest of the ingredients. Cover and bring to the boil. Turn down and simmer for 20 minutes.</div><div><br /></div><div>Liquidise and serve.</div><div><br /></div></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div style="text-align: center;"><br /></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-24855449894894960342024-02-24T15:42:00.002+00:002024-02-24T16:19:15.366+00:00Creamy Hummus Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk45VdDYTG4zrYzrIgQyaRs05fj_WCt0L2pBa9vXpCuKzyx7jm2eVefz2v9UnDkd_pd0aWZ1IBI_W43qb4PT8IYEU4nCz7m1fnkx5se3nkuWcptVSRndRJj2XLsnaeGZExGOHRR0h8LDfQ2iSXcXvXjlmSN-eWkE2j5hRX-tU5B4OuvLbqQTmHVk7lwA/s4032/FA07B656-C012-4A98-84E2-8BD4FB4C3FBF.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk45VdDYTG4zrYzrIgQyaRs05fj_WCt0L2pBa9vXpCuKzyx7jm2eVefz2v9UnDkd_pd0aWZ1IBI_W43qb4PT8IYEU4nCz7m1fnkx5se3nkuWcptVSRndRJj2XLsnaeGZExGOHRR0h8LDfQ2iSXcXvXjlmSN-eWkE2j5hRX-tU5B4OuvLbqQTmHVk7lwA/w480-h640/FA07B656-C012-4A98-84E2-8BD4FB4C3FBF.heic" width="480" /></a></div><br />Making <a href="https://homecomforts-gbsbaby.blogspot.com/2024/02/tahini-dressing.html" target="_blank">Tahini Dressing </a>a few days ago inspired me to make this quick filling soup, based on hummus.<p></p><p>Serves 2</p><div style="text-align: left;">1 tin chickpeas, incl liquid</div><div style="text-align: left;">1 small onion, peeled and roughly chopped</div><div style="text-align: left;">2 cloves of garlic, peeled</div><div style="text-align: left;">1 tbsp extra virgin olive oil</div><div style="text-align: left;">2 tbsp tahini</div><div style="text-align: left;">1 tsp ground cumin</div><div style="text-align: left;">500ml vegetable stock</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Brown the onion in the olive oil in a soup pan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once browned, add rest of the ingredients apart from one of the garlic cloves and the lemon juice, cover and simmer for 20 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">After 20 minutes, turn off the heat, add the second garlic clove and lemon juice and liquidise with a stick blender.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with an optional drizzle of chilli oil, cumin, parsley or teaspoon of harissa.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-16594514250075010362024-02-22T22:23:00.003+00:002024-02-22T22:24:33.727+00:00Tahini Dressing<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5m7wnQ6lIbbg42sCo8IQonGzefTTNpueuD1Mqku9SCjRzW3VP6xpvkuk6tOJeYkygelhfyUZaKy0sRIgXPzwshpA32wUOpXBLrMj8QhVNR3vnYkMkL-Snt3cRfEMbwjQA_qy75WmqBg8hfZYEDossoKR8nKDdGUEYJKjeWfxWgCOSuFyarfpUJdKzR6Y/s3566/4E44E29D-10F0-4E74-A713-BACA1123C5F0.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3566" data-original-width="2674" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5m7wnQ6lIbbg42sCo8IQonGzefTTNpueuD1Mqku9SCjRzW3VP6xpvkuk6tOJeYkygelhfyUZaKy0sRIgXPzwshpA32wUOpXBLrMj8QhVNR3vnYkMkL-Snt3cRfEMbwjQA_qy75WmqBg8hfZYEDossoKR8nKDdGUEYJKjeWfxWgCOSuFyarfpUJdKzR6Y/w480-h640/4E44E29D-10F0-4E74-A713-BACA1123C5F0.heic" width="480" /></a></div><br />I've been meaning to make Tahini Dressing for ages. I finally got round to it this week, to dress a feta, roast squash, chickpea, kale, and quinoa salad bowl. It's quick and delicious.<p></p><p>Serves 2</p><div style="text-align: left;">2 tbsp tahini </div><div style="text-align: left;">Juice of 1 lemon</div><div style="text-align: left;">2 tbsp water</div><div style="text-align: left;">1 tbsp extra virgin olive oil </div><div style="text-align: left;">1 small garlic clove, peeled and crushed </div><div style="text-align: left;">A pinch of salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Break down the tahini with the lemon juice, water, and salt. Once smooth, stir in the rest of the ingredients, adding more water if needed to make a pourable dressing consistency.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This dressing goes well with many roast vegetables; beetroot, parsnip, carrots, cabbage/sprouts, aubergine, and is great on a warm salad (I microwaved my salad bowl before dressing it). </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-9215928295997889942024-02-22T18:56:00.002+00:002024-02-22T22:02:32.251+00:00Homemade Red Cabbage Sauerkraut<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN-ad24C1_duxWDX_AYlSDrzPxW6-uf4OdazUgoXzLbE87R4DutehnFXvkdQMFdg3sKTWhosTuzdYBArEX9wwUuIR8lfmc6xUDnDA-uGiP4Gvc1yweDqZ6U1bwJbwwOT5C5r9Ud_GoBGk6pVpBben2Sa0dJQfowt03_mCaI4E_fUQkUjio_KkoBfbj7c/s3780/3AC07F3B-5501-4691-BBD5-ADD71056DFCF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN-ad24C1_duxWDX_AYlSDrzPxW6-uf4OdazUgoXzLbE87R4DutehnFXvkdQMFdg3sKTWhosTuzdYBArEX9wwUuIR8lfmc6xUDnDA-uGiP4Gvc1yweDqZ6U1bwJbwwOT5C5r9Ud_GoBGk6pVpBben2Sa0dJQfowt03_mCaI4E_fUQkUjio_KkoBfbj7c/w512-h640/3AC07F3B-5501-4691-BBD5-ADD71056DFCF.jpeg" width="512" /></a></div><br />@zoe Nutrition posted an online foolproof <a href="https://zoe.com/learn/fermentation-101#making-sauerkraut" target="_blank">guide</a> to how to ferment foods by @kenjcooks in mid December 2023. This simple guide made fermenting much more straightforward than many other recipes I have read.<p></p><p>So I thought I'd turn my red cabbage coleslaw into a sauerkraut. Two+ weeks on, this sauerkraut is nothing like coleslaw, but tangy & crisp, and goes well with smoked mackerel, avocado, cottage cheese...</p><p>Makes a pickle jar</p><div style="text-align: left;">1/4 red cabbage<br />1 large carrot</div><div style="text-align: left;">1 small onion, peeled & halved</div><div style="text-align: left;">Table salt</div><p style="text-align: left;">Thinly slice the cabbage and onion, and peel and grate the carrot.</p><p style="text-align: left;">Weigh all the prepared vegetables into a mixing bowl, and add 2% salt. So if your vegetables conveniently weigh 500g, add 10g of salt.</p><p style="text-align: left;">Scrunch the salt into the vegetables with your hands for several minutes until the cells start to breakdown, the cabbage starts to go slightly limp, and liquid starts to be drawn out of the vegetables.</p><p style="text-align: left;">Pack the vegetables firmly into a clean jar and pouring over the liquid from from the mixing bowl. In order to ferment and not rot, the vegetables need to be covered in brine so no air and bacteria can get to them. </p><p style="text-align: left;">Use a pickle weight, smaller water filled jar, or large cabbage leaf to push the vegetables into the brine (you may need to add a little water to achieve this). Put the lid on the jar and push to the side on the kitchen counter.</p><p style="text-align: left;">In a few days bubbles will start to appear on the surface of the liquid. Burp the jars daily, or leave the lid on loosely.</p><p style="text-align: left;">Different vegetables ferment at different rates, and slower in cooler climates. Zoe Nutrition recommend waiting at least 2 weeks before starting to eat your sauerkraut. Two weeks in, my coleslaw sauerkraut is crunchy and tangy almost as if it's been preserved in a mild vinegar. </p><p style="text-align: left;">After 2 weeks, sauerkraut can be put into the fridge to slow down the fermentation. However, if you like the tanginess you can always leave it out at room temperature. Mine is living out on the kitchen counter, and almost finished after nearly 3 weeks after starting it.</p><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-67363463352848214522024-02-13T15:13:00.005+00:002024-02-13T15:16:30.112+00:00Savoury Filled Pancakes <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM23YjrKLFdPiddh16WLP732joRjtza5xDrnJ8gX2Ay3t4Pr873y2WoaZAMBAWnDtKAfKPW8zJ2KYB6hZMCUQdWKtb9wXTXYYibAN9jPa5PkI6ithxnGZTuGJA_Kxrl359yY1t4440vQlWHE8yqchD_u2XgmrPvpm_ncMSvXucYxagQaJhCznIL6GN7Xw/s4032/D09A55E9-2A37-4B02-A2C3-F9598D25DE84.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM23YjrKLFdPiddh16WLP732joRjtza5xDrnJ8gX2Ay3t4Pr873y2WoaZAMBAWnDtKAfKPW8zJ2KYB6hZMCUQdWKtb9wXTXYYibAN9jPa5PkI6ithxnGZTuGJA_Kxrl359yY1t4440vQlWHE8yqchD_u2XgmrPvpm_ncMSvXucYxagQaJhCznIL6GN7Xw/w480-h640/D09A55E9-2A37-4B02-A2C3-F9598D25DE84.jpeg" width="480" /></a></div><br />My middle daughter thought she'd treat her older disabled sister to pancakes for breakfast today, on Shrove Tuesday, whilst I was out dropping her younger brother and friends off in the nearest town to catch a train to London, and food shopping.<p></p><p>I arrived back home at lunchtime, to find the kitchen looking like the Marie Celeste with partially cooked pancake in the pan. Turns out she had used gluten free flour and an old decreasingly non-stick pancake pan. </p><p>Dad, our regular pancake chef, tried to cook the gluten free pancakes but they still stuck with him. So, the gluten free battter has been left for me to fashion into some kind of cake, and he mixed up a standard wheat flour batter and made us savoury pancakes for lunch. My daughters had chorizo & cheddar, Dad & I had garlic fried mushroom & goats cheese.</p><div>1 mug self raising flour<br />1 mug milk<br />1 large free range egg</div><div>Oil for frying</div><div>Fillings: cooked mushrooms, melty cheese (goats cheese, cheddar, brie, blue cheese), ham, chorizo</div><div><br /></div><div><div>Whisk the flour, milk, and egg together in a large mixing bowl until smooth and lump free.</div><div><br /></div><div>Heat a non-stick frying pan over a medium heat. After about 1 minute add 1/2 tbsp oil and tilt the pan around to coat the bottom with oil.</div><div><br /></div><div>Pour one soup ladleful of batter into the middle of the pan. Cook the pancakes for 1-2 minutes until little bubbles appear on the top of the pancake. Give the pan a little shake to loosen the pancake. </div><div><br /></div><div>Arrange your chosen fillings on one half of the pancake, cheese on the bottom closest to the heat so it melts. Fold the empty half of the pancake over the filling and cook for another minute.</div><div><br /></div><div>Slide onto a plate and eat immediately.</div></div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div style="text-align: center;"><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-34128665296525969412024-02-11T13:16:00.006+00:002024-02-11T13:29:42.264+00:00Tomato Bruschetta<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWrCSQaNoSo1EpUOlqqgGsl03uKfMxP2wseQ_-pRb4XUprz-6y2xuvurTN7jmYHKM461_VboBOsdEn3VdQ7P639MnWJq2_uBJtVadvxovYKAUKPsKWwqkzOOR177jMnks5qqGhj_cYV2dhyLSqlE_BIIgCTL2Gzpgv0_bZq0blsA0_Z4IXTn35YATaTk/s4032/6A67642A-7A9E-4D97-9CF3-2B231C2B5D2D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWrCSQaNoSo1EpUOlqqgGsl03uKfMxP2wseQ_-pRb4XUprz-6y2xuvurTN7jmYHKM461_VboBOsdEn3VdQ7P639MnWJq2_uBJtVadvxovYKAUKPsKWwqkzOOR177jMnks5qqGhj_cYV2dhyLSqlE_BIIgCTL2Gzpgv0_bZq0blsA0_Z4IXTn35YATaTk/w480-h640/6A67642A-7A9E-4D97-9CF3-2B231C2B5D2D.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />I know this dish as Pa amb Tomàquet, a Catalan staple of tomato rubbed over toasted or untoasted bread and seasoned with olive oil and garlic. But more people have heard of Tomato Bruschetta.<p></p><p>It's a great way of using tomatoes that are starting to go soft, and stale/hard baguette, sourdough, ciabatta, focaccia etc</p><div style="text-align: left;">100g ripe tomatoes (a handful of cherry tomatoes, or 2 medium sized), roughly chopped<br />1tbsp extra virgin olive oil<br /></div><div style="text-align: left;">1 small garlic clove, peeled and roughly chopped</div><div style="text-align: left;">Pinch of salt</div><div style="text-align: left;">Stale bread</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whizz up the tomatoes, olive oil, garlic,and salt in a mini food processor.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slice the bread, place in a shallow dish, and pour over the tomato pulp.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and leave overnight ideally, for the flavours to develop and for the tomatoes to soften the bread. Eat at room temperature for the best flavour </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pa amb Tomàquet is eaten as breakfast and as a snack/tapas throughout the day in Catalunya.</div><div><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div><p style="text-align: left;"><br /></p>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-56642367355083625112024-02-10T13:49:00.004+00:002024-02-10T14:09:47.793+00:00Healthy No Added Sugar Cereal Bars<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ewx1IF9H22ZGooOMZOC8bFa4lptQZBNAUJ8aQxkLnLJjJ_IzicvUddxEjDl5DZxJW_bfi70zoHipoub7p56ppBTUYbWen0lg66py3dNQNWPMf6vj_Kr8tEZXeiTAOSCnDZcU5UnmXJBQ4_7S6ZSmBQurdXVcIbpapmoEVCih5C6syW-NpoD09xPZxF0/s4032/574D55A7-CFBE-40CC-B235-EC3EC2EA0998.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ewx1IF9H22ZGooOMZOC8bFa4lptQZBNAUJ8aQxkLnLJjJ_IzicvUddxEjDl5DZxJW_bfi70zoHipoub7p56ppBTUYbWen0lg66py3dNQNWPMf6vj_Kr8tEZXeiTAOSCnDZcU5UnmXJBQ4_7S6ZSmBQurdXVcIbpapmoEVCih5C6syW-NpoD09xPZxF0/w480-h640/574D55A7-CFBE-40CC-B235-EC3EC2EA0998.jpeg" width="480" /></a></div><br />These date, oat, nut, seed & fruit bars were a huge success, so I am writing down how I made them before I forget <p></p><p>Makes 10 bars</p><div style="text-align: left;">250g soft medjool dates, pitted</div><div style="text-align: left;">125g 100% peanut butter</div><div style="text-align: left;">100g porridge oats</div><div style="text-align: left;">100g whole almonds</div><div style="text-align: left;">45g mixed seeds</div><div style="text-align: left;">50g dried cranberries (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Blend dates and peanut butter in a food processor until it forms a sticky paste. Add 1-2 tbsp recently boiled water if required. If your dates are not that soft, soak them in boiling water for 20 minutes first, then drain and blend with the peanut butter. Do not use a Nutri bullet style liquidiser, as this struggled to make a paste without adding too much water.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Squish the rest of the ingredients into the date paste with your hands. Smooth into a small lined baking tray (or divide into 10 and squish into a mini brownie tin) with a wet spoon, and score into 10 slices.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake for 10 minutes at 180C (160C Fan).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Apparently these only last 3-4 days in the fridge, which seems odd given that all the ingredients last way past this individually. Although I need not have worried, as they were all gone in a week.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div></div><div style="text-align: left;"><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-54856345146599519662024-02-09T20:32:00.002+00:002024-02-09T20:35:02.335+00:00Grab & Go Salad Jar<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIWrliouSMKVzCtXx9RnBk-cJJZREfGF3-ps53hWcgA7PGI5fc7kRBCSX00WL0iDHc3KTFE9ksSnNIhLF6CDFCh9hSQoa6z9M_hOdtVBTLQetUmz3H98jo3YKkYjJN_zAb2cMuWq-N3W1hLC38c6ms2_9zgbwyDKjvQQNV92-549Ek7KD3NBJ1cm43vI/s4032/996938AD-0662-4B57-B8AB-2C43722273D1.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIWrliouSMKVzCtXx9RnBk-cJJZREfGF3-ps53hWcgA7PGI5fc7kRBCSX00WL0iDHc3KTFE9ksSnNIhLF6CDFCh9hSQoa6z9M_hOdtVBTLQetUmz3H98jo3YKkYjJN_zAb2cMuWq-N3W1hLC38c6ms2_9zgbwyDKjvQQNV92-549Ek7KD3NBJ1cm43vI/w480-h640/996938AD-0662-4B57-B8AB-2C43722273D1.heic" width="480" /></a></div><br />I've seen a few salads in a jar on Instagram. It seems to be a form of decorative food prepping in my opinion, but I guess the benefit is that if you layer your ingredients in in the right order, your grab and go salad stays fresh for several days than if you refrigerated a mixed dressed salad.<p></p><p>I had a few ingredients that needed cooking (beetroot, kale), so thought I'd experiment with a couple of large empty pickle jars.</p><p>I mixed up enough vinaigrette for 2 people and divided this into the jars first, then added the ingredients that wouldn't go soggy or would not be any the worse from marinading in the vinaigrette. </p><p>So, in each jar on top of the vinaigrette I added 1) a handful chopped wilted kale, 2) 1/2 a can cooked drained puy lentils, 3) 1 small peeled and diced roasted beetroot, 4) 1 thinly sliced celery stick, 5) 1 tbsp mixed seeds, 6) a serving of cooked quinoa.</p><p>The salad was a filling success, and with the principle of some pulses + wholegrain + seeds + vegetables I'm already planning a Satay dressing based salad with white beans and roasted squash instead of lentils and beetroot, and maybe swapping cucumber for celery. And then a Greek Salad (feta in first), probably a Ratatouille/Mediterranean roasted vegetable based salad, something with a Tahini dressing...</p><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><div><br /></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-87231095247176848172024-02-05T22:11:00.000+00:002024-02-05T22:11:42.177+00:00Homemade Breakfast Buns <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFK4XC8VPRYpwuMbQYr43GeP1KsCE3Gzcg3YRPOda1EngAcsdJn5bEqnOLuWWd8UFaSgUSpp9TsBtrI235Z5QirbGP8lxoYig8iImj9DBrr_or3RaWhrA7EGti5G0mAIClk8IruxohzfY4GI-F22yJexihq98JiFkIJsgeUIH9166wf-4UjOaITWHC1-I/s3810/E338DF2E-3F8E-45AA-9CD2-03C2F56F0426.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3810" data-original-width="2858" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFK4XC8VPRYpwuMbQYr43GeP1KsCE3Gzcg3YRPOda1EngAcsdJn5bEqnOLuWWd8UFaSgUSpp9TsBtrI235Z5QirbGP8lxoYig8iImj9DBrr_or3RaWhrA7EGti5G0mAIClk8IruxohzfY4GI-F22yJexihq98JiFkIJsgeUIH9166wf-4UjOaITWHC1-I/w480-h640/E338DF2E-3F8E-45AA-9CD2-03C2F56F0426.jpeg" width="480" /></a></div><br />I've begun making homemade breakfast buns for my teens to have for a quick breakfast or packed lunch, in an attempt to reduce their diet of processed meat and breads. <p></p><p>I make 8 rolls and 8 meat patties at a time and freeze them so they can be taken out the freezer the night before (or microwaved before they run out the door in the morning). </p><p>I use this <a href="https://homecomforts-gbsbaby.blogspot.com/2013/01/homemade-burgers-meatballs.html" target="_blank">Homemade Burgers, Patties, or Meatballs recipe</a>.</p><p>The buns are my new & improved <a href="https://homecomforts-gbsbaby.blogspot.com/2013/01/soft-white-baps-burger-buns-or-rolls.html" target="_blank">Soft Baps, Burger Buns, or Rolls recipe</a>.</p><p>I freeze the buns and patties separately so that there can be a choice of fillings. Last week choices were pork & cheddar patties, home cooked sliced ham, or halloumi. This week I am about to trial making patties from the <a href="https://homecomforts-gbsbaby.blogspot.com/2023/02/river-cottage-tupperware-chorizo.html" target="_blank">River Cottage Tupperware Chorizo recipe</a>, using turkey mince as a slightly healthier option.</p><div>My children don't always want egg, so this is added on the day of eating if wanted. Feedback from my son is that a beaten egg cooked in our single egg frying pan is better than a fried egg, to avoid the risk of egg yolk squirting down his school uniform.</div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><p><br /></p>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-77327933028877498572024-02-03T15:29:00.004+00:002024-02-27T22:01:48.400+00:00Eggy Bread, French Toast, Pain Perdu<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Npll0dQ5gn1aox4Xbod6x5XiWTCyNBfv1leXRlxwqnivVsGfPMknws8oDUJsrdinlwqeLAmS5ZjJyTHLo5JElOFQhnwa2twZExjK5AV8t2i0D6r8-4Y7MWWs77PFBfzdOzLE0OZERAl9x6diIjccJ9Z_iM822AmbEz3x1cHXNRmOdEMVogC1NkxnXcU/s3780/7857EF44-B35F-4EA7-B84F-7ABFCCD50122.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Npll0dQ5gn1aox4Xbod6x5XiWTCyNBfv1leXRlxwqnivVsGfPMknws8oDUJsrdinlwqeLAmS5ZjJyTHLo5JElOFQhnwa2twZExjK5AV8t2i0D6r8-4Y7MWWs77PFBfzdOzLE0OZERAl9x6diIjccJ9Z_iM822AmbEz3x1cHXNRmOdEMVogC1NkxnXcU/w512-h640/7857EF44-B35F-4EA7-B84F-7ABFCCD50122.jpeg" width="512" /></a></div><br />Eggy Bread, French Toast, or Pain Perdu is my teenage son's current high calorie bulking up breakfast of choice, thankfully moving away from ultra processed breakfast cereals<p></p><p>Serves 2</p><div style="text-align: left;">1 large free range egg</div><div style="text-align: left;">40ml whole milk</div><div style="text-align: left;">20g greek yoghurt</div><div style="text-align: left;">1/2 tsp vanilla extract</div><div style="text-align: left;">1/4 tsp cinnamon</div><div style="text-align: left;">2 thick slices wholemeal bread, ideally homemade!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk all the wet ingredients and cinnamon together in a shallow bowl. Soak the bread in the whisked mixture for a couple of minutes on each side.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat 1 tbsp light olive oil in a non-stick frying pan. Using a wide fish slice, carefully lift the bread out of the egg mixture and slide into the frying pan. Fry for 2-3 minutes each side until golden and crisp.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Eat immediately.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">PS. He has since been introduced by his girlfriend's parents to cooking this in the air fryer, which he says makes it 'puffier'. Lightly grease an air fryer liner and cook for 5 minutes at 160C, then turn over and cook for a further 5 minutes on the other side.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-36944812099021984032024-01-27T10:00:00.005+00:002024-01-27T10:02:47.273+00:00Air Fryer Toad in the Hole<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNroW2sqjsLAHtPXLQ3OoLowjWfsZRsfZebZ51gYfYNoI14lYAGQyZ0egjlvt3cLyvBtMcRbPRbrPW6mKIT12TKYH7VgS3kx6tsGQrMtNQr4nwSasUllIwKVFx2mJ9evT3bxVBYqYGd_t4G8RPorZBskVOVOob0hW30ja-kMgOwzsJuzff_qRhHPkwtCs/s3162/51424701-E3A4-4C3E-8099-584378E3B0A3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3162" data-original-width="2372" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNroW2sqjsLAHtPXLQ3OoLowjWfsZRsfZebZ51gYfYNoI14lYAGQyZ0egjlvt3cLyvBtMcRbPRbrPW6mKIT12TKYH7VgS3kx6tsGQrMtNQr4nwSasUllIwKVFx2mJ9evT3bxVBYqYGd_t4G8RPorZBskVOVOob0hW30ja-kMgOwzsJuzff_qRhHPkwtCs/w480-h640/51424701-E3A4-4C3E-8099-584378E3B0A3.jpeg" width="480" /></a></div><br />Not a regular dish at home, but thought I'd try it out as the kids love sausages and most comfort foods.<p></p><p>On the plus side, it is quick and filling. But even though it was not as greasy as my memory of Toad in the Hole, two out of three of us agreed we'd rather have bangers & mash.</p><p>Serves 2</p><div style="text-align: left;">4 good quality sausages</div><div style="text-align: left;">1 tbsp olive oil</div><div style="text-align: left;">70g plain flour</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">100 ml milk</div><div style="text-align: left;">Salt & pepper to season</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss the sausages in the oil in an air fryer liner and cook at 200C for 5 minutes. After 5 minutes turn the sausages over and cook/brown the other side for another 5 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whilst the sausages are cooking, beat the flour, egg, milk, salt and pepper into a smooth batter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When the second 5 minutes is up, pour the batter over the sausages and cook for a further 8-10 minutes until the batter has puffed up and is a dark golden brown.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In an attempt to make it healthy I served it with a homemade red cabbage coleslaw, but nobody had room for it.</div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-38678406323144145722024-01-21T10:34:00.004+00:002024-01-21T10:39:19.800+00:00Homemade Teriyaki Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRqMuF2TbJKlK4Ujyljt7cGyysqU7U8QG7sCwJ7lZephbKQ7SRXYPBIxVCyJLgZQwnV5rcb2fEoPtHgq34y22dFSTzmp8ZDM8w0ih64I-w8bjtJRSJ1ONmLq4qMlnYxhKMyriKbI36LrPseH87OUKU3_UOzma7KusZtxWDbWkkVIsNEDTpmUK__uiFbc/s3020/8C576B7C-FFBD-4856-8B96-B4452895965B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3020" data-original-width="2416" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRqMuF2TbJKlK4Ujyljt7cGyysqU7U8QG7sCwJ7lZephbKQ7SRXYPBIxVCyJLgZQwnV5rcb2fEoPtHgq34y22dFSTzmp8ZDM8w0ih64I-w8bjtJRSJ1ONmLq4qMlnYxhKMyriKbI36LrPseH87OUKU3_UOzma7KusZtxWDbWkkVIsNEDTpmUK__uiFbc/w512-h640/8C576B7C-FFBD-4856-8B96-B4452895965B.jpeg" width="512" /></a></div><br />In an attempt to cut down my teenage son's dependance on ultra processed foods to assist him bulking up at the gym, I have been trying to make more homemade condiments.<p></p><div style="text-align: left;">A bottle of this Teriyaki Sauce now sits in the fridge for him to pour over noodles when he needs a quick snack. The recipe is from <a href="https://www.bbcgoodfood.com/recipes/teriyaki-sauce" target="_blank">BBC Good Food</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>350ml water</div><div>85g light brown soft sugar</div><div>70ml light soy sauce</div><div>1 large garlic clove, crushed</div><div>4cm piece ginger, peeled and finely grated</div><div>1 tbsp cornflour</div><div>1 tbsp rice wine vinegar</div><div><br /></div><div>Heat the water, sugar, soy sauce, garlic and ginger in a small saucepan. I put roughly chopped garlic and (unpeeled) ginger into a liquidiser first, hence the 'bits' in my final sauce. </div><div><br /></div><div>Heat gently, stirring to dissolve the sugar. Bubble gently for 5 minutes until the sauce is glossy and slightly thickened. </div><div><br /></div><div>Combine the cornflour with 1 tbsp water and quickly whisk through the boiling sauce whilst still on the heat. </div><div><br /></div><div>Whisk through the rice wine vinegar, adding a splash of water if too thick. </div><div><br /></div><div>Pour into a clean jar and leave to cool at room temperature. This sauce keeps in the fridge for up to a week.</div><div><br /></div><div>My son pours it over stir fried beef, pak choi, and noodles. We pour it over pan fried salmon with noodles or rice.</div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-73289566955435761642024-01-20T21:13:00.004+00:002024-01-20T21:16:49.739+00:00The Doctor's Kitchen Masala Cauliflower Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNs0LOQ7K1d9_QnppusGklW1NMYpD-9-dRisOO7uE7euPazH9xashyjSaFolaWe7jkzzGV3JnSg_gnucJZ9f4y5df1cE1DIbRtmBjgNMopq1iXf0JMYCHwAwEvkthot5fjQfKq1_E0UfChOx-ZJ7iGeKmN90dxiza5GvenXTGDAJhpES1ZOZ-QkigmAiE/s4032/746BB2C1-050F-4833-8223-9BBC83187912.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNs0LOQ7K1d9_QnppusGklW1NMYpD-9-dRisOO7uE7euPazH9xashyjSaFolaWe7jkzzGV3JnSg_gnucJZ9f4y5df1cE1DIbRtmBjgNMopq1iXf0JMYCHwAwEvkthot5fjQfKq1_E0UfChOx-ZJ7iGeKmN90dxiza5GvenXTGDAJhpES1ZOZ-QkigmAiE/w480-h640/746BB2C1-050F-4833-8223-9BBC83187912.heic" width="480" /></a></div><br />Stumbled across The Doctor's Kitchen delicious plant based recipes on BBC iPlayer last weekend. <p></p><p>This <a href="https://www.bbc.co.uk/food/recipes/masala_cauli_soup_34192" target="_blank">Masala Cauliflower Soup</a> may look beige, but is delicious...</p><p>Serves 4</p><div style="text-align: left;"><div>2 tbsp olive oil</div><div>200g onion, roughly chopped</div><div>2 tbsp garam masala</div><div>5cm piece fresh root ginger, roughly chopped</div><div>1 tsp chilli flakes (optional)</div><div>400g cauliflower including leaves & stalk, roughly chopped into small pieces </div><div>400g tin green lentils or other beans in water</div><div>200g frozen or fresh spinach</div><div>2 vegetable stock cubes</div><div>1 lemon, juice only</div><div>salt and freshly ground black pepper</div><div><br /></div><div>Fry the onion in the olive oil with a pinch of salt for about 5 minutes until it begins to soften.</div><div><br /></div><div>Stir in the garam masala, ginger and chilli flakes (mine are hot chilli flakes and 1/2 tsp was quite enough!), then add the rest of the ingredients apart from the lemon juice, The recipe said to drain and rinse the lentils. Not only did I use butter beans because that was the only can of beans I had, but I added the water from the tin to the soup to add a little more flavour. I also used saved cauliflower stalk and leaves as the cauliflower itself was used in another dish last week. And finally I dropped in frozen spinach rather than thaw it first as suggested in the original recipe.</div><div><br /></div><div>Pour in 800ml recently boiled water, cover and bring to the boil. Once boiling turn down to a simmer and cook for 10 minutes until the cauliflower is soft.</div><div><br /></div><div>Liquidise with a stick blender or a liquidiser. Stir in the lemon juice and season to taste. I added a spoonful of greek yoghurt to mine and a drizzle of chilli oil. I might try with a can of coconut milk (and reducing the hot water to 400ml) next time for a creamier soup.</div><div><br /></div><div>I served it with a spoonful of Greek yoghurt and a drizzle of chilli oil.</div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-83062249698590689842024-01-08T22:19:00.004+00:002024-01-08T22:22:19.563+00:00Harissa Salmon, Broccoli, & New Potato Traybake<div>As the weather cools in southern England, turning the oven on for a traybake doesn't seems a bad idea, particularly if you can cook something else for later in the week on another shelf (roasted homegrown Crown Prince squash).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXabqGUosFcD4wK4za3dEBMqvXcoNsVIkRlxXuG_SgWf1wsDsgGdfzHZ-FBRKhfBK0_xxqmX91gFkxLwlw2imm6lQgFA0Cct7VTpP-PmSlyAF-j9nqOUJNxaI_cw9o1_ZwwIrbs4ozqX4pTBFdp_wCRShz3-2N43RqirO0H9ZsD6nCJ1olvyESev_9Hw/s3021/3C7B6940-6370-4C9F-AC55-AA77EABDEC53.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2264" data-original-width="3021" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXabqGUosFcD4wK4za3dEBMqvXcoNsVIkRlxXuG_SgWf1wsDsgGdfzHZ-FBRKhfBK0_xxqmX91gFkxLwlw2imm6lQgFA0Cct7VTpP-PmSlyAF-j9nqOUJNxaI_cw9o1_ZwwIrbs4ozqX4pTBFdp_wCRShz3-2N43RqirO0H9ZsD6nCJ1olvyESev_9Hw/w640-h480/3C7B6940-6370-4C9F-AC55-AA77EABDEC53.jpeg" width="640" /></a></div><br />A relatively quick midweek dinner.</div><div><br /></div><div>Serves 4</div><div><br /></div><div>500g side of salmon<br />1kg new potatoes <br />Small head of broccoli </div><div>1-3 tbsp harissa</div><div>2 tbsp olive oil</div><div>Juice of half a lemon</div><div><br />Mix the harissa, olive oil and lemon juice and marinade the salmon for as long as you can beforehand. The recipe I loosely followed stated 3 tbsp of harissa but ours was old, fiery, and the genuine article (Le Phare de Cap Bon from France) and just 1 tbsp was surprisingly hot. I presume supermarket homebrand harissa is not as hot? Our salmon marinaded whilst boiling the potatoes.</div><div><br /></div><div>Bring a pan of water to the boil and cook the potatoes for 10 minutes, adding the broccoli florets for 2 minutes at the end of the cooking time. Drain.</div><div><br />Lightly oil a high sided baking dish and place in the salmon. Toss the potatoes in any remaining marinade and around the salmon as suits. I would have cooked the piece of salmon whole, but was worried that once child would find the harissa too spicy, so cut the salmon into four portions and kept one of portion well away from the marinated portions. To further complicate things, another child does not like broccoli (but thankfully likes harissa), so I had to separate the potatoes and the broccoli as well as marinated and non-marinated fish, otherwise I would have mixed the vegetables all together.<br /><br /></div><div>Bake for 30 minutes at 180C, until the salmon is cooked through.</div><div><br /></div><div><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div><p><br /></p>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-12683523440251498182024-01-03T14:30:00.002+00:002024-01-03T14:44:59.660+00:00Rasam, Light Curried Tomato Soup<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPigUaGVjAhJltUGDLUPcC5kmM4DaA_V726y8xT9FUVO087Hzpr0C2fzxCpeJ-ZDjKCbS4pG2Jg74keSC9ewywi04JLXCtHGBwa6t-nZdbacbNorMQmeFfdd2KfPiwqKSfQw2poxgzu2P_8SUPfnvof3fLCKJIwdEzMblPVzf9Zu2NuTZGDa9st-_Vjc/s4032/8456F558-203B-4BDC-9D80-004FF1621442.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPigUaGVjAhJltUGDLUPcC5kmM4DaA_V726y8xT9FUVO087Hzpr0C2fzxCpeJ-ZDjKCbS4pG2Jg74keSC9ewywi04JLXCtHGBwa6t-nZdbacbNorMQmeFfdd2KfPiwqKSfQw2poxgzu2P_8SUPfnvof3fLCKJIwdEzMblPVzf9Zu2NuTZGDa9st-_Vjc/w480-h640/8456F558-203B-4BDC-9D80-004FF1621442.jpeg" width="480" /></a></div><br />Rasam is a quick, budget curried tomato soup thrown together in a matter of minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 can chopped tomatoes, or 4 large tomatoes liquidised</div><div style="text-align: left;">100g red lentils </div><div style="text-align: left;">2 tbsp coconut or vegetable oil</div><div style="text-align: left;">1 large garlic clove, crushed</div><div style="text-align: left;">1 tsp cumin seeds</div><div style="text-align: left;">1 tsp fenugreek seeds </div><div style="text-align: left;">1 tsp black mustard seeds</div><div style="text-align: left;">1/2 tsp hot chilli flakes</div><div style="text-align: left;">1 tsp ground coriander</div><div style="text-align: left;">1 tsp turmeric</div><div style="text-align: left;">1 litre recently boiled water</div><div style="text-align: left;">1 level tsp salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oil in a saucepan until smoking. Remove from the heat and add the crushed garlic, cumin, seeds fenugreek, mustard seeds, and chilli flakes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When it stops sizzling, add the rest of the ingredients apart from the salt, and return to the heat and bring to the boil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and turn down to a simmer for 30 minutes until the lentils are tender. Stir in the salt and serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-46521296211922621362024-01-02T11:09:00.008+00:002024-01-02T19:24:58.906+00:00Vegan Curried Parsnip Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37CrGgzWxMPR1SCcTYnW9-Orkrp5D-ibHXSIB-uqPgPTqbIBOs6iapg47vRMgcjtPzKvveFibWmbaJn2IsZL-re04H-dJT-JYJP6ODmn5dnxtQSUSGSmCh2QGRU_S4OJH3pH6VdkYbHbcRjQiXwXxFaIctWkyreITTZJPKQuAsjgBCDzR8VwZCA1E54c/s4032/0BC95648-3CE5-40F9-BE2C-CB7FAE07F20D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37CrGgzWxMPR1SCcTYnW9-Orkrp5D-ibHXSIB-uqPgPTqbIBOs6iapg47vRMgcjtPzKvveFibWmbaJn2IsZL-re04H-dJT-JYJP6ODmn5dnxtQSUSGSmCh2QGRU_S4OJH3pH6VdkYbHbcRjQiXwXxFaIctWkyreITTZJPKQuAsjgBCDzR8VwZCA1E54c/w480-h640/0BC95648-3CE5-40F9-BE2C-CB7FAE07F20D.jpeg" width="480" /></a></div><br />During Veganuary a few years ago, I came up with the bright idea of adding cashews (or white beans if you have a nut allergy) to my 'normal' curried parsnip soup rather than dairy cream. This is now my new 'normal'. <p></p><p>Makes 4 large bowls</p><div style="text-align: left;">200g parsnips</div><div style="text-align: left;">50g carrots</div><div style="text-align: left;">250g white potatoes</div><div style="text-align: left;">1 tbsp vegetable oil</div><div style="text-align: left;">1 large onion, peeled and roughly chopped</div><div style="text-align: left;">1 fat garlic clove, peeled and roughly chopped</div><div style="text-align: left;">1 tsp medium curry powder</div><div style="text-align: left;">1 tsp garam masala</div><div style="text-align: left;">25g unsalted cashew nuts, or a can of white beans</div><div style="text-align: left;">1 litre recently boiled water</div><div style="text-align: left;">2 vegetable stock cubes </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Scrub the root vegetables with a vegetable brush, trim, roughly chop, but there is no need to peel.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fry the onion in the soup pan with the vegetable oil over a medium heat until it starts to turn a golden colour.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir the ground spices into the onion, then stir in chopped root vegetables, and add the rest of the ingredients. If you want a more presentable soup, you can keep the cashews aside soaking in 100ml of the boiled water. Liquidise the cashews and water separately to make a cashew cream, and swirl this into the liquidised soup before serving.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and bring to the boil. Once boiling, keep the lid on and turn down to a simmer for 20 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">After 20 minutes, take off the heat and liquidise.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div style="text-align: center;"><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0tag:blogger.com,1999:blog-577067487224693587.post-39712929782686291292023-12-17T00:18:00.004+00:002024-01-02T19:25:32.391+00:00Pastina, Simple Italian Vegetable & Pasta Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OfwsxcX_zkfH-80poyLEy6DKxJYjDftPPMw-XwVpBUuAgEZ6b2xSqTLn1VjDkNtkrpRnFO25fR_ivzG2HeiuHIt03uxk0SmObVgC0pxF4FYCJmKFIGpMx_IfkRRMWQzDbOVxOyPT3kFA7N_Ma3UUu4OfZua8tIs4TrRsLjVqiKZc2LXE396_P6jI6w4/s1696/03D45088-FDF3-40D4-87A3-29146610755E.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1696" data-original-width="1696" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OfwsxcX_zkfH-80poyLEy6DKxJYjDftPPMw-XwVpBUuAgEZ6b2xSqTLn1VjDkNtkrpRnFO25fR_ivzG2HeiuHIt03uxk0SmObVgC0pxF4FYCJmKFIGpMx_IfkRRMWQzDbOVxOyPT3kFA7N_Ma3UUu4OfZua8tIs4TrRsLjVqiKZc2LXE396_P6jI6w4/w400-h400/03D45088-FDF3-40D4-87A3-29146610755E.heic" width="400" /></a></div><br />Maybe because I've been under the weather, but a lot of Pastina recipes have popped up on social media over the last week.<p></p><p>Pastina literally means 'tiny pasta', but seems to have come to mean a simple restorative soup of liquidised vegetables with soup pasta. I'm guessing Italian nonnas would have grated or finely diced the vegetables rather than reached for the liquidiser?</p><p>Serves 4</p><div style="text-align: left;">1.5L good quality chicken or vegetable stock</div><div style="text-align: left;">1 large onion, peeled and roughly chopped or finely diced</div><div style="text-align: left;">1 large carrot, peeled and roughly chopped or finely diced</div><div style="text-align: left;">1 large stick of celery, roughly chopped or finely diced</div><div style="text-align: left;">100g orzo or soup pasta</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Simmer the vegetables in the stock in a covered saucepan for 20 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Liquidise the soup and vegetables if this is your preference. Add the soup pasta and simmer for the cooking time on the packet, until tender. Stir from time to time to prevent sticking to the bottom of the pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="font-size: 16px; text-align: center;"><div><span style="font-family: arial;">Instagram: <a href="https://www.instagram.com/leesashomemade/" style="color: #729c0b; text-decoration: none;">leesashomemade</a></span></div><div><span style="font-family: arial;">Facebook: <a href="https://www.facebook.com/leesashomemade/?modal=admin_todo_tour" style="color: #729c0b; text-decoration: none;">Leesa's Homemade</a></span></div></div></div>gbsbabyhttp://www.blogger.com/profile/06441796286336253014noreply@blogger.com0