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.

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Sesame Prawn Toast

I resisted the urge to buy some half price raw prawns in Aldi last week, and then saw a recipe online for Sesame Prawn Toasts. So when Aldi had some more half price prawns yesterday (and three tuna steaks - straight in the freezer), I grabbed them for my protein obsessed 17 year old son.

Makes 12

3 slices of bread

175g raw prawns

1 medium free range egg

1cm root ginger, finely gated

1 small garlic clove, peeled and crushed

1 tbsp soy sauce

1 spring onion, chopped into 1cm rounds

Sesame seeds

Sesame oil

Light olive or vegetable oil for frying

Whizz the prawns, ginger, garlic, soy sauce, and spring onion together in a mini food processor.

Drizzle sesame oil on each side of the slices of bread.

Divide the prawn paste between the slices of bread and spread smoothly right to the edges.  The two recipes I looked at said to cut the crusts off, and to use white bread, but I left the crusts off and used light wholemeal bread.  Sprinkle the prawn paste with sesame seeds.

Heat 1 tsp oil in a non-stick frying pan over a medium heat.  If you have a larger non-stick frying pan that will fit more than one slice of bread, add 1 tsp oil per slice.

Fry topping side up for 1.5-2 minutes until the bottom is golden brown.  Lift the slice of bread up with a fish slice and pour in another 1 tsp of oil, then carefully flip it prawn paste side down into the hot oil.  Cover the pan with a lid or plate and fry for 1-5-2 minutes until prawn paste is golden brown.

Cut each slice of bread into quarters.  If the prawn paste looks slightly undercooked (grey rather than pale pink) when you cut up the toast, just fry again for another minute or microwave all four quarters for 1 minute.

Sesame Prawn Toasts can be cooked in an air fryer.  Drizzle the bread with sesame oil as above then toast  in the air-fryer for 3 minutes at 200°C until one side is golden. Spread the prawn paste on the untoasted side of the bread followed by the sesame seeds.  Cut into quarters and arrange as many as you can in the air fryer basket. Cook for 12 minutes at 180°C until golden brown.

Serve warm with sweet chilli sauce and/or soy sauce for dipping.

Can be reheated in the air fryer - 5 minutes at 180C. And can be frozen and reheated in the air fryer from frozen - 10 minutes at 180C.

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Muhammara, Roasted Red Pepper & Walnut Dip

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

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

4 roasted red pointed peppers
100g walnuts

4 tbsp extra virgin olive oil

1 garlic clove, peeled and crushed 

1 tbsp tomato paste

1 tbsp pomegranate molasses or balsamic vinegar

1/2 tsp smoked paprika

Salt and pepper to taste

Breadcrumbs to thicken if needed

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

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

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

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

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Ajvar, Balkan Roasted Aubergine & Red Pepper Dip

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

Serves 4

1 aubergine

3 red peppers

1 clove of garlic

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1/2 tsp hot chilli flakes

Salt and pepper

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

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

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

Serve as a dip, sauce, or sandwich filling 

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Pan Fried, Griddled, or BBQ Asparagus

Picked up some beautiful English asparagus from my local farm shop, West Lea Farm Shop, the other day.

We cooked half on the bbq at the weekend, and have pan fried the other bunch for lunch today.

1 bunch serves 2 as a starter

To cook, snap off the woody ends.  

Toss in a little olive oil if cooking on a griddle pan or bbq.  If pan frying, put about 1 tsp olive oil in a frying pan.  I reckon you could cook them in an air fryer too, but I haven't tried.

Cook over a medium high heat/flame until the asparagus begins to colour.  Try to colour all sides, without burning.

Serve hot with a small knob of butter or a drizzle of extra virgin olive oil and a little pinch of salt flakes.

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Feta & Walnut Dip

Needing last minute nibbles for a get together with the girls, I was inspired to add some walnuts to whipped feta to serve on homemade sourdough crostini.  It went down well so I'd better write up the recipe before I forget

Makes a small 150g pot

100g feta

25g walnuts

1 small garlic clove, peeled and crushed

2 tbsp extra virgin olive oil

Zest of half a lemon (optional)

1-2 tbsp whole milk or greek yoghurt

Whizz all the ingredients together in a mini food processor, adding milk or greek yoghurt to get your preferred texture (stiffer for spreading on crostini, looser for a dip).

This was made with half a block of feta as the other half had been eaten in a salad at lunch.  A whole 200g block would serve a small gathering better. Just double the ingredients.

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French Onion Soup

French Onion Soup is such a tasty, warming soup with so few (cheap) ingredients.

It is traditionally made with beef stock, but can be made with vegetable stock if preferred. And gluten free plain flour works as well as plain wheat flour if required.

Serves a hearty 4

1kg brown onions, peeled, halved and very thinly sliced

2 tbsp light olive oil

1 tsp sugar

4 garlic cloves, peeled and thinly sliced

2 heaped tbsp plain flour 

1.2 litres strong beef stock (3 stock cubes)

200ml white wine

Fry the onions in the olive oil over a medium heat in a covered heavy based pan for about 10 minutes until soft.

Sprinkle over the sugar, stir and fry for a further 20 minutes until golden and caramelised.

Add the chopped garlic, stir through, then sprinkle over the flour and stir well.  Pour in the wine and stir quickly to prevent the flour going lumpy.  Once the flour starts to thicken with the wine, add a little stock and keep stirring.  Repeat one or two more times then add the rest of the stock.

Bring to the boil, cover, and turn down to a summer for a further 20 minutes, stirring and checking the onion and flour is not sticking to the bottom every now and then.

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Courgette Glut Gazpacho

Courgette Gazpacho is a great way to use up a courgette glut. I first had a green gazpacho in France from a carton bought in a supermarket. I googled the brand (Alvalle) to find the ingredients but have had to guess the quantities.

Serves 4 as a starter

2 medium courgettes, topped & tailed
1/2 cucumber

1 green pepper, de-seeded

1/2 small onion, peeled

1 garlic clove, peeled

2 heaped tbsp greek yoghurt (optional)

2 tbsp extra virgin olive oil

1tbsp wine vinegar

1/2 tsp ground cumin

1/2 tsp ground coriander

400ml chilled water

Salt & pepper to taste

Roughly chop all the vegetables and liquidise. Can be eaten straight away, poured over ice cubes to chill some more. Or chill in the fridge for 30 minutes to let the flavours develop.

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Middle Eastern Courgette & Yoghurt

I have just discovered Yotam Ottolenghi's website, and have used his Grilled Courgettes with Warm Yoghurt and Saffron Butter and Super Soft Courgettes with Harissa & Lemon recipes as my inspiration for my Middle Eastern Courgette & Yoghurt.

I have eaten this as a light dinner with flatbread, but it could equally be a side or be part of a mezze.

Serves 2 as a light dinner

2 tbsp extra virgin olive oil
500g courgette, finely sliced 

1/2 preserved lemon, finely chopped

1 tbsp harissa

1 tbsp tahini

1 tbsp chopped mint

1 tbsp chopped parsley

1 garlic clove, crushed

3 heaped dessertspoons greek yogurt

Gently fry the courgette in the olive oil. Cover and turn the heat down low so the courgettes steam for about 20 minutes.  Check the courgettes from time to time whilst you make the yoghurt sauce.

Mix the remaining ingredients together. When the courgettes are ready, turn off the heat, leave for a couple of minutes so they are not scaldingly hot, then stir into the yoghurt. Apparently the yoghurt splitting with the heat is a possibility but it didn't happened to me!

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Homemade Gnocchi

My second attempt at gnocchi in 20 years. This one was a (relative) success, as the first attempt disintegrated into the pan of water if I remember correctly. But I think there is room for improvement. Any tips gratefully received.

Serves 4 as a light meal/lunch

1kg floury potatoes

1 free range egg

300g plain flour

Salt & pepper

Roughly cube the potatoes. Bring a pan of salted water to the boil and boil the potatoes for 12 minutes. Drain through a colander and leave to steam for a couple of minutes.

Mash in the saucepan and then tip out onto a clean work surface.  Make a well in the centre and break the egg in, sprinkle over the flour, and season well. Mix roughly with a fork, then get stuck in with your hands. It will be sticky at first! Fold the sides in on themselves until you have something that resembles a smooth dough/pastry ball.

Slice the dough into rough slices then roll out on a floured surface to about a 2cm diameter. Chop into 2cm lengths and your gnocchi are prepared!

Bring a large pan of salted water to the boil.  Cook the gnocchi in batches, dropping half into the boiling water at a time. When the gnocchi rise to the surface of the boiling water they are cooked (about a minute or so). Toss in homemade pesto or tomato sauce and serve immediately.

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Chinese Sweetcorn & Chicken Soup

Turns out there is no hiding sweetcorn.  It's colour is a bit of a giveaway. However, a few Chinese flavours, and liquidising it, do make it more palatable to the sweetcorn disliker in the house.

Serves 6 small bowls

2 mugs frozen sweetcorn
1l boiling water
2 chicken stock cubes
1 handful shredded, cooked chicken
1 bunch spring onions, finely chopped
1 tsp grated garlic
1 tsp grated ginger
1 egg, beaten
1 tbsp sunflower oil
1tbsp sesame oil
Soy sauce to serve

If you are going to liquidise, cook the sweetcorn in the boiling water according to the cooking instructions on the packet,  When cooked, do not drain. Just process with a stick blender and leave to one side

Gently fry the garlic, ginger and the white part of the spring onions in the sunflower oil for a few minutes.  Add the liquidised sweetcorn with it's cooking liquid, the whole sweetcorn and l litre of just boiled water, and add the crumbled stock cube.  Cover and bring to boil.

Simmer covered for 5 minutes if using whole sweetcorn. Stir in the shredded chicken. Beat the egg in a bowl with the sesame oil and green spring onion tops. Dribble the beaten egg through a fork over the simmering soup. Stir, and serve with soy sauce to taste.

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Homemade Cream of Tomato Soup

Out of emergency tinned tomato soup for the first time in 10 years.  Thankfully it really is easy to make (and full of veg - but don't tell the kids)

Make 4 big bowls

1 tin chopped tomatoes, or 500g fresh tomatoes
1 large onion, peeled and roughly chopped
1 large carrot, roughly chopped
1 large stick of celery, roughly chopped
200g white potato, roughly chopped
1 clove of garlic, peeled
1 tbsp olive oil
1 litre boiling water
1 tbsp tomato paste
2 vegetable stock cubes
150ml dairy or plant based cream
1 tsp paprika 

Gently fry all the vegetables in the olive oil in a saucepan until they start to turn a golden brown in places.  Add the rest of the ingredients, cover, and bring to the boil.  Simmer for 20 minutes then liquidise.

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Taramasalata

My weekly attempt to get fish into my kids.  This week I thought I'd make taramasalata, and serve it as a pasta sauce.

Having made the sauce I went out running, leaving a poorly OH to supervise dinner. I gather it wasn't a resounding success, and they would rather have smoked trout pate on pasta.

I am happily eating the leftover sauce on toast for lunch over the weekend.

200g pressed cod's roe
1/4 small onion
100g white bread, crusts removed
2-3 tbsp lemon juice
200ml extra virgin olive oil, plus extra to serve

Briefly soak the bread in water to soften in and squeeze out gently.

Add all the ingredients and 1 tbsp of the olive oil to a mini food processor. Mix till smooth, then add the remaining oil a little at a time, mixing until well incorporated before adding more.

Serve on pasta, toast, or as a dip.

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Vegan Cream of Fennel Soup

A fitting send off to my small frostbitten homegrown fennel.

Usually a fan of raw fennel in a salad, I was pleasantly surprised how mild and sweet the cooked fennel in this soup becomes.

Serves 4

1 head of fennel, roughly chopped
200g white potatoes, roughly chopped
1 onion, peeled and roughly chopped
1 large garlic clove, peeled and roughly chopped
50g cashew nuts
1 tbsp olive oil
1l litre vegetable stock (2 cubes or 4 tsp Marigold)

Gently soften the fennel in the olive oil for 5 minutes.  Add the potato, onion and garlic and continue to soften and lightly brown for a further 5 minutes.

Once softened add the cashews and the stock and simmer with a lid on for 20 minutes.

Liquise and serve with a drizzle of chilli oil if desired.

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Courgette & Pasta Soup

This soup is a combination of a Courgette Soup I learnt to make as a student in Italy, and Pasta con Brodo.  And one of the few ways my veg dodging children will eat courgettes.  This soup is even less daunting if made with yellow courgette.

1 large courgette
1 tbsp olive oil
1 litre just boiled water
2 organic chicken or vegetable stock cubes, crumbled
100g orzo, soup pasta or macaroni
50g grated hard cheese (parmesan, cheddar)

Grate the courgette.  Heat the olive oil in a saucepan. Spread the courgette over the base of the pan and leave it as long as you dare to brown. Stir every now and then to try get all the courgette a golden brown, or until it begins sticking.  Browning the courgette adds flavour, so this step is best not rushed or skipped.

Add the rest of the ingredients, apart from the cheese, and bring to the boil.  Cover and turn the heat down to a simmer.  Simmer for however long the pasta requires to cook, stirring occasionally to make sure the pasta is not sticking to the bottom of the pan, until the pasta is tender.

Stir in the cheese and serve.

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Filling Summer Tomato Soup

Gazpacho, in the quantity I make it and drink it, is filling.  However, to make it more so, I have combined Gazpacho, Ajo Blanco, and Salmorejo.

Serves a greedy 1 (makes 1 litre)

1 tin chopped tomatoes
1 can chilled water
1/4 cucumber
1/4 small onion
1/2 a red pepper
1 small clove of garlic, peeled
2 tbsp olive oil
1 tbsp red wine vinegar
50g almonds
1 slice of bread, torn into pieces

Roughly chop the cucumber, onion, and pepper and liquidise all the ingredients. Serve.

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Cream of Cauliflower Leaf Soup

Wednesday morning I walked into town to buy a little something for Dad's birthday, and found myself walking home with a crate of unwanted cauliflower leaves from the greengrocer.  As you do.

I do use cauliflower leaves like shredded cabbage in a Vegetable Dhal or Korma (substitute the meat for shredded cauliflower leaves), but with over 1kg to use I have so far made 2 large batches of Cream of Cauliflower Soup.

Makes 3l of soup - 6-8 bowls

1 large onion
1 large garlic clove, peeled and halved
500g white potatoes, roughly chopped
500g cauliflower leaf, roughly chopped
600ml milk
1200ml recently boiled water
3 stock cubes
1 tbsp olive oil

Optional flavourings: 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp curry power, 1 tsp garam masala.  I fried the onions for my second batch of soup in the oil I fried lamb kofta in, flavoured with both cumin and paprika.

Gently fry the onion in the olive oil in a large saucepan for 5 minutes.  Add the chopped potato and garlic and fry for another 5 minutes.  If adding any spices, add these now to warm and release their oil in the hot oil.

Add the rest of the ingredients, bring to the boil and simmer for 30 minutes.  Liquidise and serve.

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Roasted Tomato Soup

The local farm shop I cook for gave me about 1kg of wrinkly tomatoes asking if I could make a soup out of them.  My kind of challenge!

Makes 4 large bowls

1kg ripe tomatoes
1 tbsp olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 celery stick, roughly chopped
1 tbsp tomato paste
250g potato, roughly chopped
1 litre recently boiled water
2 vegetable stock cubes

Clean the tomatoes and place in a high sided baking dish.  Drizzle with olive oil, and sprinkle with pepper and salt.  Bake for 30 minutes at 200C until the skins split and begin to brown.  Leave to cool and remove the skins and stalks.

Gently fry the onion in the olive oil.  Add the celery, garlic, and potato when chopped.  Fry for a few minutes then stir in the tomato paste, then add the stock cubes and hot water.  Cover and bring to the boil, then turn down and simmer for 30 minutes.

Liquidise and serve.

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Vegan Creamy Mushroom Soup

Mushroom soup looks so unappetising but taste oh so good.

Serves 4

400g mushrooms, brushed and roughly chopped
1 small onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 large stick of celery
1 tbsp olive oil
40g cashew nuts
2 vegetable stock cubes

Gently fry the vegetables in the oil in a saucepan with a lid on to soften for 5 minutes or so.  Shake the pan every now and then so the vegetables don't catch.

Add 1 litre of just boiled water, stock cubes,  and cashew nuts. Bring to the boil, cover again and simmer for 20 minutes.  Then liquidise with a stick blender and serve.

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Simple Houmous

I am starting to teach my kids to cook/prepare the recipes they love.

I taught my 12 year old daughter's how to make Chickpea Salad a few weeks ago, and now Houmous. 

1 can cooked chickpeas

1 tbsp tahini paste

Juice of half a lemon

1 tbsp olive oil

Large pinch of salt

1/2 tsp cumin powder (optional - I first had Houmous in Egypt where this was sprinkled on top)

Drain the chickpeas, reserving the liquid, and place everything in a food processor.  Blitz until smooth, adding a little chickpea water if it is too thick.

I see the trend is to have 'flavoured' humous ie caramelised onion, red pepper, sweet chilli.  I never add anything to mine, but you could try adding a caramelised onion, half a red pepper, or a tablespoon or two of sweet chilli sauce to the mix...

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