Three veg-based cake recipes to help you eat your 10-a-day | Baking | Life and style. Courgette olive oil bread Grating and salting the courgette for at least an hour leaches out excess water – the difference between a light and fluffy bake and a heavy and stodgy one. This cake has a delicate crumb and just the right amount of spice. Einkorn flour is an ancient grain with a lovely nuttiness.
You could also use spelt, farro or common wholewheat. Makes 1 large loaf500g courgettes, grated1 tsp saltButter, for greasing280g einkorn or wholemeal flour ½ tsp bicarbonate of soda½ tsp baking powder¼ tsp ground cardamom 200g olive oil200g light brown sugar3 large eggs1 tbsp vanilla70g knob of ginger, peeled and grated (around 50g after peeling) 1 Grate the courgette and toss with the salt. Put in a colander over a bowl and allow the liquid to leach from the courgettes for 3 hours, or overnight. 2 Set the oven to 200C/400F/gas mark 6. 3 In a separate bowl, whisk the oil, sugar, eggs, vanilla and ginger together.
Spiced fudgy squash cake 1 Preheat your oven to 190C/375F/gas mark 5. Half Baked Harvest - Made with Love. It doesn’t get much more southern than these bourbon peach BBQ baked beans. Peaches, bourbon, beans? YES!! Southerners, you sure do know good food! <–truth I know it may seem odd to add peaches to your beans, but, but, but, I promise it is not. No babbling today because I have this feeling that tomorrow I will be doing a lot of that (exciting news!). PS. Baked beans are never something I thought I would be making. That was until I heard my grandpa was coming to visit, Then I was like, “Oh my gosh, I get to make beans!!
And yes, I was pretty pumped. PLUS the peaches have been so flipping good since the start of August. This recipe is really so simple and quick to throw together. Yum, right? My grandpa thought so, and guys, so did my dad!! I mean, how lame is that??? Oh but then I fed gramps a kind of spicy fruit salsa and I think I ruined his taste buds for the night. Oops! But hey, I served this pork and that was a HUGE hit all around…just without the (double) chili salsa. Ingredients. Tomato, mozzarella and polenta pizza – recipe. Everyone loves pizza, but it can be a faff to make the dough in advance, so I thought I’d try it with a big batch of polenta for change. It works as a fantastic vehicle for any number of ingredients, but I stuck with the traditional trio of tomato sauce, mozzarella cheese and fresh herbs. There was a moment when this “pizza” was placed on the table and the kids all looked at me askance, but, ultimately, the polenta pizza got a thumbs up.
(Serves 4-6) For the base: 200g polenta (not instant polenta) 800g water Salt, to taste 10-15g parmesan 5-10g butter For the sauce: 2 red onions, finely diced 3 cloves of garlic, minced Olive oil 1 tin of plum tomatoes 10 sage leaves (basil, rosemary or thyme work too) Salt and pepper 1 ball of mozzarella Put the polenta in a saucepan over a moderate heat, then add the water, whisking continuously. Meanwhile, prepare the tomato sauce. Heat the oven to 220C/425F/gas mark seven. Line a baking tray with greaseproof paper and add a little olive oil. Crab and Avocado Enchiladas. Crab and Avocado Enchiladas This Crab & Avocado Enchiladas recipe is brought to you by Old El Paso. So…pretty sure that whenever I’m in a restaurant and see the word “crab” on the menu, the first thing that comes to mind is not the rich, salty, delicious shellfish that I love to eat.
Oh no, that would be too reasonable. My word association with crab as a food blogger at age 31 is apparently the same as when I was 6. I’m guessing some of you know who I’m talkin’ about. Sebastian!! Oh yes. I digress. (See?! How about we pick up a dinglehopper instead and dive into these killer good Crab & Avocado Enchiladas? I’m afraid that poor Sebastian might not be too happy with this recipe. When having lunch recently with some friends in Austin at the South Congress Cafe, I spied crab enchiladas on the menu and immediately put in an order. Although actually, the enchiladas I made ended up being hardly anything like the restaurant’s.
About 20 minutes later, I pulled them out. And dive in, I did. Directions: Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg Recipe on Food52. Food - Recipes : Baked Spanish risotto. Half Baked Harvest - Made with Love. Serious question. What do you do when things in you mind are just not properly flowing? I ask because I am currently clueless about what to say here right now, how I should plan my day, and just generally how to organize my thoughts.
If you could see my thoughts, they would look like the scrambled eggs you serve super old people. Just think extra scrambled, not chunky in the least, more the like confetti. Yeah, it’s bad. I mean, I know these phases are bound to happen, but can I just say they are frustrating, not fun and time-wasting. It makes me pretty grateful for the days when things are just flowing and rolling along, tasting good and looking good. Oh well, many times I find that my best comes after my worst, so I am actually pretty excited for today. And really, it’s all about your attitude, right? Praying it sticks hard today because I need to snap out of this. Ok, but maybe I should talk about the food a little here. Hallelujah! Oh and hey it’s Wednesday. Ingredients Instructions. Food - Recipes : Curried lamb mince scrambled with egg (Kheema ghotala) Nigel Slater’s orzo with brussels sprouts and sausage recipe. The recipe Bring a deep pan of water to the boil.
Salt it generously and add 150g of orzo pasta. Cook for the time it says on the packet, but check it regularly after 4 minutes. Drain and refresh with cold running water to stop it cooking. In a wide frying pan, warm a couple of tablespoons of olive oil, then add 400g of fat sausage skinned and broken into pieces (I like the Italian fennel-seed sausage for this) and let it cook for a few minutes, till golden brown. Cut 200g of trimmed brussels sprouts in half, fry lightly among the sausages, turning them in the fat. Keep the heat moderate, and add more fat or oil if necessary. The trick Choose small, firm brussels sprouts and trim where necessary. The twist Pieces of pancetta cut from a block, rather than thin slices, are very fine cooked this way, as they have an affinity with the sprouts.
Food - Recipes : Venison massaman curry. Sausages with Carrot & Beet Mash + Ale & Onion Gravy. This is the kind of dish we want to make and eat during the first storm of the season. Read through Sean’s story and recipe. Then, fill your fridge with root vegetables and beer, and your freezer with sausages. You’ll be ready when the mood strikes. -Maggie Although “Bangers and Mash” is a British classic, I rarely see it cooked at home. The gravy takes a while to get right. I’m cooking lots of rainbow carrots at the moment. Sausages with Carrot and Beet Mash, Ale and Onion Gravy Serves 2 Ingredients: For the Gravy: 1 tablespoon extra-virgin oil2 medium (12 ounces) white onions – thinly sliced1 tablespoon granulated sugar1 teaspoon balsamic vinegar1 tablespoon (1/2 ounce) unsalted butter1 bay leaf1 teaspoon mustard seeds5 1/2 ounces brown ale7 ounces beef stock1/2 teaspoon cornstarch, mixed with 2 teaspoons cold waterSea saltFreshly ground black pepper For the Sausages: 4 large sausages2 teaspoon honey1 pinch chili flakes For the Mash: Directions: Preheat the oven to 420°F.
Make the gravy: Paleo Shepherd’s Pie. Many of the ladies in my life are shifting to a paleo lifestyle and while I don’t personally espouse any sort of specific way of eating (besides eating boutique, of course), I do sort of love the delicious, wholesome dishes at their paleo-inspired gatherings. When Katie (a new Eat Boutique contributor!) Mentioned paleo shepherd’s pies, well, she had me at pie. Welcome, Katie! – Maggie Over the past year or so I have slowly transitioned to a more paleo style of eating. If you’re unfamiliar with this lifestyle it’s a very basic way of eating which excludes all grains, legumes, sugar, soy, corn and most starch. What can get boring are endless salads of raw vegetables and protein. When September would roll around, and my three brothers and I started filling our schedules with homework and after school sports, my Mom would turn to easy family style casseroles to feed our eager bellies.
Individual Paleo Shepherd’s Pie Ingredients: Directions: Katie Kiely Latest posts by Katie Kiely (see all) Food - Recipes : Lasagne. Food - Recipes : 'Lion head' meatballs. Food - Recipes : Whole roasted masala chicken and potatoes. One-pan lentil dhal with curried fish & crispy skin. Food - Recipes : Pumpkin gnocchi. Katie’s Pasta Tritato with Fettucini. This is a recipe I posted on the blog a few years ago.
It’s one which I came up with one Sunday afternoon about 5 years ago when I lived in Melbourne and when, after a late Saturday night party, I was too hungover and exhausted to go to the shops to buy anything for dinner, so I went through my fridge to find out what I could come up with using ingredients lurking at the back of the fridge. The initial recipe called for a tub of shop-bought basil pesto-style dip. Obviously (and I have seriously learnt this the hard way with one particular recipe in my book) the idea of incorporating shop-bought, manufactured sauces and such in recipes is a total no-no as not everyone can get their hands on the same item I originally might have used in a recipe.
Also I prefer not to use commercially made sauces etc. opting to make them from scratch myself. Again as the other recipes in this post, feel free to use shop-bought, fresh or dried fettucini if you prefer. Katie’s quick shepherd’s pie with roasted garlic cheesy mash. 600g lean organic beef mince (ground beef)1 brown onion, finely diced3 large cloves garlic, minced2 cups beef or chicken stock1½ tablespoons tomato paste1/3 cup Worcester sauce3 tablespoons HP sauce3 tablespoons BBQ sauce1/2 teaspoon ground nutmeg4 sprigs fresh thyme leavesSalt & freshly ground black pepperOlive or canola oil for frying 3 large cloves garlic, whole, skin on 5 evenly-sized large floury potatoes, peeled, washed and cut into halves 2 tablespoons Natural Greek yoghurt 1/3 cup milk 50g Parmesan, finely grated A few extra fresh thyme sprigs Extra Parmesan for topping and serving Preheat oven to 180˚C (350˚F).Place garlic cloves onto a small baking tray and roast in the oven for 30 minutes or until soft on the inside (test with a small , sharp knife) remove and allow to cool then squeeze out pulp and discard outer paper.Fill a medium-large pot half-full with cold water, add a good pinch of salt then add in the halved potatoes.
Food - Recipes : Lamb madras with bombay potatoes. Creamy Tomato Lasagna Florentine. Get your face right in there. You’re like, wait, though, isn’t that too close? PUH-LEEZ. You and I both know that a person can never be too close to those browned lasagna edges that are the perfect amount of chewy, and that’s exactly why we like to hang out together and get wild about all the foods. This creamy tomato lasagna florentine is layer upon layer of saucy tomato tang and garlic sauteed spinach nestled into a creamy blanket over the sauce, soaked up on all sides by thick and chewy lasagna noodles for a perfectly clean slice of comfort food. And it is giving my whole self a hug today. Correction: this week. This week the Crazy Train is coming by our house and we are hopping right on that thing. While we’re in and out and on the road, and because this is the way the Crazy Train rides, our house will be undergoing major demolition and re-building for the start of our semi-big-deal kitchen remodel.
Last week I made this lasagna florentine so many times that I could cry. Your turn! 30 Minute Spicy Ancho Turkey Chili. So here’s the deal: I’m obsessed with this chili. It’s hearty, zippy, and feel-good with Tex-Mex toppings that make my head spin in the best possible chili-loving way. And I know say this almost all of the time about 99% of the foods that I make and eat, so I totally understand your doubts (obsessed?
Or overly dramatic?) , but someone might need to put a restraining order on me to keep me away from the absolutely cozy-to-your-toes combination of smoky ancho, ground turkey, nutty farro, and fire roasted tomatoes. I’ve made this spicy ancho turkey chili three count ‘em 1-2-3 times since I first accidentally developed the recipe last weekend. So that’s a total of 24 servings of chili that have gone through this house in a matter of five days. Last weekend we decided to invite my family over for a movie night. Plus it’s starting to majorly feel like chilly fall here in Minnesota, and I cannot think of any better time to get all those cozy food smells going right in your warm, snuggly house.
Blueberry Mole with Chicken. This past week I was invited to participate in McCormick's Flavor Forecast for 2012. I took part in their webinar and watched as chef Mark Garcia went through the various ingredients and flavors that are going to be making a broader appearance within the culinary world this year. They also posted the 6 trends of the Flavor Forecast up on their website, along with some recipes that went with each one. They all looked and sounded delicious, but I was particularly intrigued by the Blueberry Cardamom Mexican Atole. The idea of blueberry and chocolate alone was enough to make my stomach start growling, but the physical appearance of the atole reminded me a lot of mole sauce, which is what inspired me to make this dish.
Mole is a Mexican sauce that is made from chilli peppers, broth, dark chocolate, and spices. I always love having Mole at Mexican restaurants, but I've never tried making it myself until today. Ingredients: 6 Boneless Skinless Chicken Breasts Vegetable Oil 2 Cups Chicken Broth. Local Milk | ricotta & sweet potato gnocchi with buttermilk mornay, fresh figs, and pancetta.
So. I made this gnocchi on TV today. Wait. Let me rephrase that. I attempted to demonstrate how to make this gnocchi dough on TV today. What I actually did was just kind of mush my hands around in a pile of egg yolk, ricotta, and sweet potato. Six minutes is, apparently, a lot shorter than it seems. I did, however, succeed in making a very brilliant mess. After I was off camera I proceeded to finish making my dough in a calm fashion. All it takes is a sense of touch. We eat a lot of sweet potatoes when they abound at the market, specifically, we eat a lot of baked sweet potatoes. Sweet Potato Ricotta Gnocchi with Buttermilk Mornay Sauce, Fresh Figs, & PancettaVelvety is a food word, a food word that one arguably should eschew. Serves 4-6 Ingredients For Gnocchi: 2 lbs sweet potatoes 1 large egg yolk 2/3 cup whole milk ricotta (Drained if using store bought, but I make my own using this recipe.) 1-1 ½ cups all purpose flour pinch freshly grated nutmeg ¼ tsp cinnamon For Mornay Sauce: cayenne.
Food - Recipes : Stir-fried pasta with orange and curry. French lentils with sausage, yogurt & pasta. Sausage and Sweet Potato Zucchini Lasagna. So that settles it. This vegetable-loaded, sweet, creamy, spicy Sausage Zucchini Sweet Potato Lasagna is the only dinner I’m making for the rest of 2014. It’s simple, seriously yummy (who knew sweet potato sauce could make a certain food blogger lick the inside of the blender while happy-jigging around the tiny kitchen?)
, and comfort food-esque while also being healthy because somma that ZUCCHINI up in there. I’ll just go ahead and call myself out on posting two zucchini recipes in a row this week. I made this dish-o-joy twice – once at the peacefully quiet cabin for my family, and once at our house for Bjork and I on the day that the concrete guys were here to basically destroy our messy jungle of a yard in preparation for laying a new not saggy and not crooked sidewalk.
Yes, that’s the one, friends. Food time! This lil’ ol’ lasagna is going to give you a choice —> whole wheat lasagna noodles OR zucchini noodles. Lasagna4life, friends! Also, now taking zucchini donations. Serves: 9 Notes. Chicken katsu. Food - Recipes : Roast spatchcock chicken with a burrata and slow roasted tomato salad. One Pot Taco Pasta. Food - Recipes : Pork sausages with pineapple salsa and rocket salad. Bouillabaisse With Roasted Yellow Squash & Chickpeas. Green Lasagna Rolls. Crustless Brie, Vegetable and Egg Bake. Ricotta Scrambled Egg and Asparagus Tacos. Roasted Red Pepper Mac & Cheese – VIDEO. Spaghetti with chickpeas. Food - Recipes : Steamed fish with Chinese greens and plum sauce. Beef Taco Pasta. Food - Recipes : Pappardelle with curried meatballs. Rigatoni with figs & brussels sprouts.
Chipotle Sweet Potato and Brown Rice Egg Skillet. Glorious mess: Yotam Ottolenghi's comfort food recipes. A spring cottage pie — Mostly Eating. Baked Pasta with Spinach, Ricotta, and Prosciutto, Recipe from Martha Stewart Living Television, Turkey, Mushroom & Spinach Lasagna. Indian Spiced Pita Pizza. Baked Mushroom Risotto w/ Sautéed Eggplant. Mushroom Cannelloni w/ Cauliflower Béchamel | Veggie num num.
Super Easy Skinny Veggie Crockpot Lasagna. One-Pot Pastalaya recipe on Food52. Veggie Paella w/ Saffron & Orange. Tagliatelle with tuna meatballs and fresh cherry tomato sauce. Traffic-light vegetarian paella. Food - Recipes : Cauliflower and chorizo risotto with seared squid. Sweet Breakfast Couscous with fresh fruits. Food - Recipes : Low-fat chicken and mushroom pie. The new vegetarian: Mushroom cannelloni with creamy walnut sauce. Skillet lasagna. Food - Recipes : Spiced spring lamb with black-eyed beans. Recipe Flash: BBQ Lentils. Almost Cheeseless Pasta Casserole Recipe.
CBGB Pizza. Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts. The ideal dinner companion. Meatless Monday: Eggplant, Mozzarella and Saffron Rice Bake. Smitten Kitchen's Harvest Roast Chicken with Grapes, Olives, and Rosemary. Food - Recipes : Light smoked haddock fish pie. Food - Recipes : Middle Eastern-style shepherd's pie with aubergines, courgettes and saffron yoghurt. Broccoli-Basil Mac and Cheese Recipe. Annabel Karmel's back-to-school family recipes. Meat-free lasagne with polenta, chargrilled veggies and feta.
Easy cheesy: one pot mac & cheese. Food - Recipes : Low-carb falafel with roasted veg. Food - Recipes : Lasagne. Empire roast lamb.