Mexican Rice with Tofu & Beans

Inspired to make Mexican Rice the other night, rather than Fried Rice,  Usually Mexican Rice  is a side dish, but I added tofu and beans last night to make it into a midweek main meal.

Serves a greedy 4

2 tbsp olive oil

1 onion, peeled and diced

400g tofu, grated or crumbled 

3 garlic cloves, peeled & crushed

1 tsp cumin seeds

1 tbsp tomato paste

1 tin chopped tomatoes or passata if you don't have a liquidiser

1 red pepper, deseeded and roughly chopped or diced if you don't have a liquidiser 

1 US cup basmati rice

1 US cup frozen sweetcorn

1 tin of black beans or lentils, keep the liquid

1 tsp smoked paprika

1/2 tsp hot chilli flakes

2 cups recently boiled water

30g bag of fresh coriander, chopped

Gently fry the onion in a wide lidded pan in the oil over a medium heat.

When the onion is translucent and starting to brown at the edges, stir in the tofu, garlic, and cumin.  Fry for about 5 minutes stirring only every minute or so in an attempt to brown the tofu (I find grated tofu quite hard to brown so I normally give up after 5 minutes).

Whilst frying the tofu, liquidise the chopped tomatoes and red pepper.  I you don't have a liquidiser, dice the pepper and add this to the tofu, and use passata instead of chopped tomatoes.  

After the tofu has fried for about 10 minutes add  the liquidised tomatoes/passata, sweetcorn, and rice.  Drain the liquid from the beans into your cup measure, add the beans to the pan, then top the cup measure with recently boiled water to make 2 cups of liquid.

Stir in the smoked paprika and the chilli flakes, bring to the boil with the lid on, then turn down to the lowest heat for 20 minutes until the rice is tender.

Serve with chopped coriander.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Japanese Tinned Mackerel & Green Tea Broth

I have to confess I like tinned fish, and recently I have discovered tinned mackerel which I find has a milder flavour to sardines which were my previous go-to tinned fish.

Returning from the opticians, where I was told I need to eat more oily fish I scrolled through saved Japanese recipes and made Chazuke, green tea broth poured over cooked rice with quick pickled radish, based on @aisletokyo recipes for Asazuke Radish and Salmon Chazuke.

Serves 1

1/2 a pack of radish, thinly sliced

1 tsp light soy sauce

1 tsp sesame oil

1 tsp apple wine vinegar

1 pinch of hot chilli flakes

400ml recently boiled water

1 tsp grated ginger root

1 spring onion, finely chopped

1 tbsp miso

1 small sheet of nori seaweed, finely shredded

1 green tea bag

150g cooked rice

1 tin of mackerel in oil

Sesame seeds to serve

Mix the thinly sliced radish with the soy sauce, sesame oil, vinegar, and chilli flakes in a small bowl and leave to marinate whilst you prepare the rest of the dish.

In a small pan, simmer the ginger, green part of the spring onion, miso, and shredded seaweed (reserving a sprinkle as a garnish) in the water for 10 minutes with a lid on.  For the last 2 minutes, add the green tea bag.

When the broth's time is up.  Turn off the heat and leave the lid on.

Place the rice in a warmed bowl with the mackerel and it's oil from the tin on top.  Remove the green tea bag from the broth and pour the broth over the mackerel and the rice.  Sprinkle over the white part of the spring onion, reserved seaweed, pickled radish, and sesame seeds and tuck in.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Soupy Satay Tofu & Noodles

I started of wanting to make Thai coconut broth with peanuts to serve with tofu, vegetables, and noodles, and ended up making a satay sauce flavoured broth not unlike my Sweet Potato or Squash Satay Curry 

Serves 4

2 tbsp vegetable oil

1 block of firm tofu, cubed

1 small onion, peeled & thinly sliced

2 garlic cloves, peeled & crushed

1/2 tbsp red curry paste, vegan if preferred

2 pak choi, or green cabbage cut into thick strips

2 carrots, grated or cut into long ribbons with a julienne peeler

400ml coconut milk

1 litre vegetable stock

4 heaped tbsp peanut butter, crunchy or smooth

4 tbsp fish sauce (or vegan alternative), or light soy sauce

Juice & zest of a lime

4 nests of rice or egg noodles

Chilli oil to serve (optional)

Toss the cubed tofu in one tablespoon of vegetable oil.  Airfry for 20 minutes at 180C or roast on an oven tray for 20 minutes at 180C to firm up.  This step is not essential.

Whilst the tofu is in the air fryer/oven, fry the onion in a tablespoon of vegetable oil over a medium heat.  When looking mostly translucent, add the pak choi/cabbage, garlic, and curry paste. Stir around for a minute or so.

Add the coconut milk, stock, carrot, and lime zest.  Cover and bring to a boil.

Whilst the pan is coming to a boil, mix the peanut butter fish sauce/soy and lime juice into a paste.  When boiling, stir in the peanut butter mixture and the tofu.  Leave on the lowest heat whilst you cook the noodles.

Cook the noodles according to the instructions on the packet, drain and divide between 4 bowls (I cooked the 4 nests of noodles separately as everyone was eating at different times that evening). Ladle over the satay broth and serve with a drizzle of chilli oil if wanted.

NB I ate some leftover broth over rice the next day for lunch.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

North African Bean & Spinach Strew

This plant based bean stew is inspired by Lablabi, a Tunisian chickpea stew, and Loubia, a Moroccan white bean stew, to which I've added spinach. 

Serves 4

2 tbsp olive oil

1 large onion, peeled and diced

4 cloves of garlic, peeled and finely chopped 

2 cans of haricot or cannellini beans, or 150g dry beans soaked overnight and cooked according to their instructions.  Keep the liquid!

500g carton of passata

Quick Harissa, or shop bought Harissa paste to taste

1/2 tsp salt

1/2 tsp smoked paprika

1/2 tbsp cumin

100g spinach or Swiss chard, shredded

Fry the onion in the olive oil in a casserole dish over a medium high heat.  If using chard, dice the stalks and fry with the onion.

When the onion starts to go translucent and golden brown,  stir in the garlic and cumin, then add the rest of the ingredients (including the liquid from the beans) apart from the spinach.

Bring to the boil, add the spinach, cover and turn down to a simmer. Cook for 20 minutes.

Serve with crusty bread or couscous.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Romanian Potato Moussaka

Romanian Moussaka is not dissimilar to Greek Moussaka, just with aubergine layers replaced with potato (and no cinnamon or mint, although I have also made this all the Greek flavours too).  Neither of my children are keen on aubergine, so this dish went down well even with added lentils to make up for the lack of vegetables/aubergine.

Serves 4

1kg/4-5 large potatoes

2 tbsp olive oil

1 large onion, peeled & diced

2 garlic cloves, peeled & crushed  

500g pork or beef mince

500g passata

1 can lentils (optional, diced carrot & celery, or grated courgette can be added instead)

100ml red wine or water

200g soured cream or greek yoghurt

2 eggs

200g cheddar or cascaval cheese, grated

1 bay leaf

1/4 tsp ground nutmeg

1/2 tsp black pepper

1 tsp paprika

1 tsp salt

1 tsp chilli flakes (optional)

Boil the potatoes with their skin on for 10 minutes, until just starting to be tender.  Drain and leave to cool.

Heat the oil in a saucepan over a medium high heat and fry the onions, and carrots and celery if using, for 5 minutes until softened.

Stir in the garlic, bayleaf, nutmeg, pepper, and chilli flakes, then add the minced meat, breaking any lumps as you fry it. 

When you can no longer see any raw meat, pour in the passata, paprika,  and lentils if using. Rinse the passata carton out with the wine/water and add to the pan.  Bring to the boil, and simmer whilst you prepare the baking dish.

Slice the potato into 1cm slices, line a high sided lasagne/baking dish with greaseproof paper, and pre-heat the oven to 180C.  

Cover the bottom of the lined baking dish with a layer of sliced potatoes, then add a layer of tomatoey mince, then another layer of potatoes, another layer of mince, and finish with any remaining potatoes arranged on the top.

Whisk the eggs into the soured cream/yoghurt along with half the grated cheese.  Spread this mixture evening over the mince & potatoes, and sprinkle over the remaining cheese.

Bake for 30-40 minutes at 180C.

Serve hot, with salad or pickled vegetables.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Corn, Squash & Bean Soup

A vegetarian or vegan corn chowder recipe, inspired by leftover crown prince squash, corn on the cob, and beans

Serves 4

2 tbsp olive oil

1 onion, peeled & diced

1 large stick celery, diced

4 cloves garlic, peeled & crushed

Half a small squash, peeled & grated

200g sweetcorn, fresh, tinned, or frozen

1 can mixed beans in water

1 baking potato, grated

1 tsp thyme

1 tsp smoked paprika

500ml dairy or plant based milk

500ml recently boiled water

2 vegetable stock cubes, crumbled

Fry the onion in the olive oil over a medium high heat in a pan large enough to hold about 2 litres.

After a few minutes, when the onion starts to look clear, add the celery.  After another few minutes, stir in the garlic, squash, and potato.  

Stir and fry for a few more minutes then add the rest of the ingredients, including the liquid in the beans and sweetcorn.

Bring to the boil, cover, and turn down to a simmer.  Cook for 20-30 minutes, stirring from time to time, until the potato and squash are tender.

Serve with a Tex Mex hot sauce like Tabasco or Chipotle, and jalapeños if you want more punch.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Chickpea 'Butter Chicken'

A vegan version of Butter Chicken (aka Murgh Makhani) with chickpeas, cashew cream, and no butter.  Chicken, dairy cream, and butter can be used if preferred.

Serves 4

4 tbsp vegetable oil

500g carton of passata2 cans of chickpeas and their liquid

1 large onion, peeled and roughly chopped

5 cloves of garlic, peeled and roughly chopped

5cm piece of ginger, roughly chopped

1 cinnamon stick

8 cloves

1 tsp black peppercorns

2 bay leaves

1/2 tsp chilli powder

6 cardamon pods

1 tsp cumin seeds

1 tsp hot chilli flakes

1 tsp garam masala 

1/2 tsp ground turmeric 

1 tsp salt

100ml cashew cream (40g cashews soaked in 100ml hot water) 

Liquidiser the onion, garlic, and ginger with enough water to make a smooth double cream like puree.

Heat the oil in a large saucepan over a medium high heat, then add cinnamon stick, cloves, peppercorns, bay leaves, cumin seeds and cardamon pods. Stir until the seeds start to they start to pop.

Carefully pour in the onion puree into the pan.  It will spit violently! Stir regularly until the puree reduces, starts, darken in colour,  and threatens to stick to the bottom of the pan.  

Add the passata, chickpeas, and their liquid. Add the rest of the ingredients (chilli flakes, garam masala, turmeric, and salt) apart from the cashew cream.  Cover and bring to the boil, then turn down to a simmer for 20 minutes.

Pour 100ml boiling water over the cashews and leaves to soften while the curry is cooking.

Bring to the boil and pour over the chicken thighs in the slow cooker.  Stir the chicken into the sauce and leave to cook on High for 6 hours.

After 20 minutes, liquidise the cashews and water and stir into the curry. Bring back to piping hot, then serve over basmati rice.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Green Tomato Chilli con Carne (or Veggie)

A bumper haul of green beefsteak tomatoes from someone at the allotment gave me the inspiration to attempt to recreate a Green Chilli we had in Cortez, New Mexico over 24 years ago.  

There are many Green Chilli recipes online.  Most are from the US, and call for a range of chilli peppers that are not readily available in the UK.  The chilli I ended up making does not taste like my memory of this long ago eaten chilli, but I am still pleased with it, particularly as all ingredients (apart from the green tomatoes) are readily available in UK supermarkets.

Serves 4-6

3 tbsp olive oil

1 large onion, peeled and diced

3 large cloves of garlic, peeled and crushed

1 tbsp cumin seeds

1 tbsp ground coriander

1 tbsp dried oregano

500g minced chicken or turkey (optional)

3 green peppers, deseeded and roughly chopped

800g/3 large green tomatoes, roughly chopped

10 sliced pickled jalapeños

1 can pinto beans with liquid, or 2 cans if not using chicken

1 tsp smoked paprika

1/2 chilli powder

1 tsp salt

Fry the onions in the oil over a medium heat in a casserole dish until just starting to brown.

Stir in the garlic, cumin, coriander, and oregano and fry for a further minute.

Add the chicken/turkey mince if using and fry for about 5 minutes, breaking up any lumps with a wooden spoon, until no raw meat can be seen.  If not adding meat, skip to the next step.

Liquidise the tomatoes, peppers, and jalapeños and pour into the casserole dish.

Add the beans and their liquid, smoked paprika, chilli, and salt.

Mix well, bring to the boil then cover and simmer for 30 minutes. 

At the end of the cooking time, you may wish to remove the lid and boil for a further 10 minutes if there is too much liquid for your taste.

Serve over white rice.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Quick Harissa Paste

My tried and tested Harissa recipe calls for roasted peppers, but not having the time to roast peppers (nor having a jar of roasted peppers) I experimented with making a smaller quantity with a small pointed red pepper.

Makes about 4 tbsp

1 red pepper or a whole roasted red pepper from a jar, roughly chopped and deseeded

1 tbsp tomato paste

2 tbsp extra virgin olive oil

1 tsp red wine vinegar

1 tsp cumin seeds

1 small garlic clove, peeled & crushed

1/2 tsp smoked paprika

1/2 tsp chilli flakes

A pinch of salt

Add all the ingredients to a blender cup and blitz to as smooth paste as you can (a little hard with not much in the blender cup).

We mixed this into cooked couscous to serve with merguez.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Green Cheesy Pasta (or Rice)

I have been making Green Cheesy Pasta/Rice ever since my now adult kids were little.  Like many kids, they were wary of vegetables but loved pesto.

One teatime I didn't have ingredients for my usual Watercress Pesto, so had to improvise with chard.  A suspiciously toddler poked the green pasta and asked what it was. I simply said it was green, cheesy, pasta.  She loved it, and the name stuck.  You can also make Green Cheesy Pasta with chard, spinach, kale, beetroot tops

Serves 2 as a main dish

200g dried (wholemeal) pasta
200g large leaf spinach, chard, kale, beetroot tops
50g mature cheddar or parmesan, grated
1 small clove of garlic, peeled and roughly chopped
Extra virgin olive oil

Bring a large pan of lightly salted water to the boil.  Add the pasta and about a teaspoon of olive oil.  Stir the pasta around, cover, and bring back to the boil.

Once the pasta is boiling again, poke in the greens.  You need large leaved greens so you can fish them out again!  Crack the lid of the pan open and boil for 5 minutes, then fish the greens out and leave to cool in a pasta bowl.  Continue cooking the pasta for the remaining cooking time.

When the pasta is cooked, reserve about half a mug of the cooking water, and drain.  Toss the hot pasta in 1-2 tablespoons of extra virgin olive oil. 

Place the cooled green is a blender cup, stripping out the tough stems if using kale.  Add the cheese, garlic, 2 tablespoons extra virgin olive oil, a pinch of salt, and liquidise to the consistency of double cream, adding a little reserved pasta water if needed. 

Scrape all the sauce onto the pasta and mix thoroughly, again adding more water if you want a looser sauce.

This sauce works well with cooked rice, sticking the rice grains together, and making it easy for toddlers to eat.

The cheese can be replaced with 30g cashew nuts (soaked in hot water before liquidising) if preferred.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Potato, Green Bean & Feta Salad

Still almost inundated with green beans (and the wonderful purple 'Violetto di Trionfo' French climbing beans), I have added them to a Greek style potato salad.

Serves 2 as a lunch

500g salad potatoes

500g green beans, cut into 3cm lengths

1/2 mild red onion, thinly sliced

100g feta

2 tbsp extra virgin olive oil

2 tsp dried mint or greek oregano

Salt & pepper

Boil the potatoes whole for 10-20 minutes.  They are ready when a knife slides into them easily without the potato falling apart.  My homegrown potatoes only take 10 minutes, otherwise they fall apart. But some shop bought salad potatoes can take 20 minutes to cook.

Steam the beans over the potatoes for the last 3-5 minutes.  Alternatively microwave in a covered bowl with a couple of tablespoons of water for 4 minutes. I cooked my beans in the air fryer, as I had cooked potatoes leftover from the day before. 

When the potatoes are cooked, drain them and leave to cool. When cool enough to touch, slice into 1cm rounds.

In a serving dish, or individual bowls, layer up the potato followed by the onion, beans, crumbled feta, mint/oregano, then drizzle over the olive oil.  Season to taste.  Can be eaten at room temperature, or cold from the fridge.

Since making this, I have seen a similar recipe adding Kalamata olives, which would be a great addition if you have any.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Air Fryer Green Beans

I have a glut of runner beans and purple Trionfo Violetto French beans, and am constantly on the look out for new recipes.

I saw a recipe for griddled green beans, but thought it would be a lot simpler to air fry green beans.  Once cooked, I added these to a potato salad.

Handful of beans per person

Toss in a drizzle of olive oil and a tiny pinch of salt.

Air fry for 10 minutes at 180C, stirring half way through the cooking time.

Serve as a side with a drizzle more of olive oil, and garlic if liked. Or add to a salad like me.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Blackberry Soda

Came across a TikTok post from @woodsboundoutdoors for Blackberry Soda, and as I have a thicket of fat cultivated blackberries on my allotment, I thought I would give it a go.

Makes 1 litre

1 US cup blackberries

1/4 US cup sugar

Filtered water

Squish the blackberries into a pulp with a fork in a one litre capacity glass jar.

Add in the sugar and fill the jar with water.

Stir and cover with a paper towel secured with an elastic band.  Store in dark place for 24 hours, stirring every now and then to keep the berries submerged.

After a day, strain the liquid into a flip top bottle designed to hold carbonated drinks.  I used a washed out beer bottle.

Leave the bottle in the dark again for a further 24 hours, then refrigerate.  

As we are currently in the midst of a 30C+ heatwave I only left the bottle out for 12 hours. The resulting soda was only very slightly fizzy, but tasted delicious.  To find your desired level of fizz will probably take several trials!

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Courgette, Chickpea & Pasta Salad

Keeping on top of the courgette glut at the allotment with this Courgette, Chickpea, & Pasta Salad.

Serves 4

200g macaroni
1 can chickpeas, drained 
2 large courgettes, grated (I used green & yellow courgettes)
200g Feta, crumbled 

Zest & juice of one lemon 
30g broad leaf parsley, finely chopped

2 tbsp pumpkin or mixed seeds

Cook the macaroni according to the instructions on the packet.  Drain, toss in a little olive oil, and leave to cool.

Fry the courgette in 2 tbsp extra virgin olive oil over a medium high heat, stirring regularly, until soft and lightly golden in colour. This takes about 20 minutes.

When the pasta has cooled to room temperature, mix all the ingredients together. Season with salt and pepper to taste.

I didn't have feta or parsley when I made this, so used a couple of heaped tablespoons of pesto instead.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Fasolakia, Greek Green Bean & Potato Stew

Fasolakia is such a simple, wholesome plant based dish, ideal to use up surplus green beans.  It can be made without potatoes if preferred - just double the beans. 

The traditional Greek recipes I looked at all cooked the potatoes and beans for 40 minutes, but my homegrown potatoes would have dissolved after much more than 10 minutes cooking, and a prefer a slight crunch to my beans.

Serves 2-3 as main dish

2 tbsp extra virgin olive oil
1 large onion, peeled and finely chopped

3 garlic cloves, peeled & crushed

1 tin chopped tomatoes

500g salad potatoes, halved lengthways

250g green beans, topped & tailed and cut in half

In a wide saucepan, fry the onions over a medium heat until they start go a slight golden colour. Stir in the garlic, then the chopped tomatoes, half a can of recently boiled water, and the potatoes. Scatter the beans over the top.  Bring to the boil, then cover with a lid and simmer for 10 minutes, or until the potatoes are tender when poked with a fork.

Serve with crusty bread.  Fasolakia can be sprinkled with feta, or served as a side to sausages, or simply cooked meat, chicken, or fish.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Rebujito, Andalusian Sherry Cocktail

Two girlfrien's and I recently enjoyed a food & drink packed day trip to Alicante (06.55 flight out, 21.40 flight back) for one friend's 60th birthday.  Between the three of us we drank Sangria, beer, Tinto de Verano (red wine with lemonade), Mojito, Cava, Manzanilla and Fino Sherry.  In the last bar I noticed several Sherry Spritz after I had ordered, so took a photo of the drinks menu and vowed to try at least one at home.

Tonight, on a balmy summer's evening (8pm, and still 22C outside), I have made a Rebujito.  A very simple sherry cocktail. Not technically a Spritz as there is no Prosecco (or Cava).  If you feel so inclined, you could add 60ml of Prosecco and 60ml of 7Up to the sherry.

Serves 1

60ml fino sherry (I used Cream Sherry, hence the caramel colour)

120ml 7Up or Sprite (you want a lemon & lime flavour)

A sprig of mint

A wedge of lemon or lime

Ice

Fill the glass with ice, then add the other ingredients. Mix gently and enjoy.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Pastitsio, Greek Pasta Bake

After 14 years of driving to the South of France every summer, due to my eldest daughter's access and equipment needs, last week we treated our younger two now adult children to a last minute package holiday.  My son likes history and Greek mythology, my middle daughter likes sun and sea, and we all like food, so we settled on Rhodes.  They tried their best to eat most of the popular Greek dishes, but the one of the dishes they didn't try was Pastitsio, a layered lasagne like pasta bake, so I introduced them to it.

Serves 4-6

500g long pasta tubes, pastitsio no.2 aka bucatini, or penne
2 tbsp olive or sunflower oil
1 large onion, finely diced
2 large garlic cloves, finely chopped
1 courgette grated, or a bag of baby spinach leaves (optional)
500g beef or pork mince, or a mixture of both
150ml red wine
500g passata
1 tsp dried mint

1 tsp dried oregano
1 tsp cinnamon

1 bay leaf
2 eggs

500g greek style yoghurt

1/4 tsp nutmeg
100g grated halloumi, cheddar, or parmesan

Gently fry the onion in 1 tbsp olive oil in a saucepan. 

When the onion starts to look translucent add the courgette if using.  Fry for 5-10 minutes until soft.  Add the garlic and mince, breaking the mince up as you cook it.  When broken up and with very few raw pink bits, add the passata, rinse the carton out with the wine and add this, and the herbs & spices, apart from the nutmeg.  Cover and bring to the boil then turn down to a simmer, stirring from time to time, whilst you cook the pasta.

Cook the pasta according to the instructions on the packet.  

Just before the pasta cooking time is up, check the pasta sauce. It should be slightly thick, like single cream. If still too watery, take the lid off and continue to simmer whilst you drain the pasta.

Drain the pasta, tip into a large high sided baking dish, and stir through 1 tbsp olive oil. 

Turn the oven on to 180C.  

Beat the eggs into the yoghurt together with a pinch of salt and nutmeg.

Pour the meat sauce evenly over the pasta (if being traditional the pasta should be lined up all the same direction in the baking dish, but I have yet to bother to do this), then evenly cover this with the yoghurt and egg mixture.  Top with the grated cheese.

Bake for 45-60 minutes at 180C in the middle of the oven or until golden brown and bubbling. You may wish to turn the grill of for a couple of minutes to brown the top, but keep a close eye on it - the cheese burns quickly! 

Serve with a big green salad.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Budget Marinated Olives

 

I lived in Lisbon 1995-1996, working for a British bank. A work colleague took pity on me living on me living on my own and invited me to join his wife and family on a bank holiday weekend in Nazaré, 77 miles to the north.  Preparing for an extended family gathering (his elderly mother told showed me her charm bracelet with a charm for each of the 18 children she had had!), he showed me this quick way to make marinate cheap olives.

1 tin of pitted black or green olives, or a mixture of both

2 tbsp red wine vinegar

1 tbsp olive oil

1 tsp oregano or mixed herbs

1 small garlic clove, peeled and crushed 

Simply mix everything together and leave for a few minutes, if you can, for the flavours to infuse.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Romesco (Red Pepper & Almond) Sauce

A Spanish red pepper and almond sauce from Catalonia. I first had this a few weeks with hake at Rockfish in Poole several weeks ago.  When I made my own, it makes quite a lot for one person, and I've ended up eating it a variety of ways - as a pasta sauce, on sourdough toast, stirred into a salad, and as a dip - all equally good.

Serves 4, as a pasta sauce

200g roasted red peppers
100g almonds

1 garlic clove

1 tbsp sherry or apple cider vinegar

1 tsp smoked paprika

50ml olive oil

Simply blitz everything together in a food processor to a hummus like consistency,  I didn't add any vinegar as the jar of roasted red peppers I used was quite vinegary. Season to taste.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade

Iced Latte

I wasn't a fan of iced coffee until I was introduced to Café Shakerato in Italy a few years ago.  As I fancied a longer drink in 34C temperatures in Hampshire this week, I experimented with an Iced Latte.  Not sure this is how coffee shops make their's, but this works for me.  A stainless steel cocktail shaker does seem to  make the best foamy coffee.  If you don't have one just make sure you use something that seals very well!

Serves 1

1 large espresso coffee

1 large expresso cup of cold whole milk

6 large ice cubes

Sugar to taste

Make your espresso and tip into the cocktail shaker with half the ice, and sugar if you take it.  Ensure the lid is on well and shake until the metal feels cold to the touch and you can't hear the rattling of the ice cubes.

Pour the foamy coffee into an insulated cup. Stir in the cold milk, and add more ice to keep it cold.

Instagram: leesashomemade

Facebook: Leesa's Homemade

TikTok: @leesashomemade