Serves 4
Preparation Time 10mins
Cooking Time 45 mins
Ingredients
2 tbsp olive oil
2 cloves garlic
2 onions
2 leeks
2 carrots
4 sprigs thyme
1 litre vegetable stock
Fresh tomatoes chopped
2 x 300g tins cannellini beans
Freshly ground black pepper
Method
Heat the oil in a saucepan. Peel, crush and chop the garlic, dice the onions, leeks and carrots and gently cook for 5 minutes without browning. Add the thyme leaves, vegetable stock and chopped tomatoes, bring to a simmer and cook for 20 minutes. Add the cannellini beans. Season with salt and pepper to taste, and simmer for a further 10 minutes. Serve with warm bread
Showing posts with label Warmth. Show all posts
Showing posts with label Warmth. Show all posts
Tuesday, August 07, 2012
Saturday, September 24, 2011
Pear tarte tatin
Pear tarte tatin
If you have an ovenproof frying pan (or one with a removable handle), you can use it both to caramelise the pears and to cook the tart, though a heavy, fixed-bottomed baking tin will do. Makes a 20cm tart.
1 packet ready-roll all-butter puff pastry
4-5 pears, ripe but still firm
80g unsalted butter
80g caster sugar
Juice of half a lemon
Heat the oven to 220C/425F/gas mark 7. Roll out the pastry and, using a plate as a template, cut out a disc around 23cm in diameter (or 1cm larger than your pan or tin). Prick a few times with a fork, and refrigerate.
Peel, halve and core the pears, then cut into thick wedges or fat chunks. Melt the butter with the sugar in a deep, heavy-based frying pan (of about 22cm in diameter, if you are using an ovenproof pan in which to bake the tart). Add the lemon juice and pears, and cook on medium-high heat, turning the pears from time to time and taking care not to break them. Cook until golden and tender, and the caramel is reduced to a thick sauce that just coats the fruit, about 20-25 minutes.
Arrange the pears cut-side up in the pan (or baking tin or tarte tatin dish, in which case scrape in all the caramel, too), cramming them together, and set aside until cool.
Drape the pastry over the pears, tuck it in around the sides of the pan to enclose the fruit, and bake for 20-25 minutes, until golden brown. Leave to cool for five minutes, run a knife around the sides and carefully invert the tart on to a plate. Let it stand for five minutes more, then serve on its own, or with cream, clotted cream or ice-cream.
http://www.guardian.co.uk/lifeandstyle/2010/sep/25/choux-pastry-beurre-blanc-recipes
Friday, January 07, 2011
Chickpeas with tomatoes and spinach
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ finger length piece fresh root ginger, peeled and finely chopped
1 red chilli, deseeded and thinly sliced
½ tsp. turmeric
¾ tsp. garam masala
1 tsp. ground cumin
4 ripe tomatoes, chopped
2 tsp. tomato purée (optional)
400g can chickpeas, rinsed and drained
200g baby spinach leaves
Rice or naan bread, to serve
Method
1. Heat the oil in a heavy based saucepan and fry the onion very gently over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 minutes.
2. Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato puree, then simmer for 5 mins.
3. Add the chickpeas to the pan with 300ml water or vegetable stock. Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Monday, December 27, 2010
Spicy carrot cake with lemon icing
This is perfect for one of those dark autumn afternoons in front of the fire. It's sweet, sticky, spicy and gooey.
225g grated carrots
6 tbsp olive oil
125g soft brown sugar, preferably rapadura
225g wholemeal flour
2-3 tsp baking powder
1 tsp grated nutmeg
1 tsp powdered cinnamon
2 to 3 tbsp honey
4 tbsp fresh orange juice
For the icing:
175g icing sugar
Juice and rind of 1 lemon
Preheat the oven to 170C/325F/gas mark 3 and line an 18cm cake tin with non-stick paper. Mix the carrots, oil and sugar in a bowl, then add the flour, baking powder, nutmeg, cinnamon, honey and orange juice, and mix until everything is well combined - it will be quite sticky.
Spoon into the prepared tin, level the top, and bake for an hour and a quarter or until a skewer inserted into the centre comes out clean (cover the top of the cake with foil if there are signs of burning). Leave to cool in the tin.
Mix the icing sugar with the lemon rind and enough of the juice (about six to eight teaspoons) to make a thick coating consistency. Spread over the top of the cake and leave to set.
Friday, December 24, 2010
Brussels sprout and potato bubble and squeak
I can't claim any originality for this particular recipe as it's by Angela Hartnett, but it's great the morning after the night before. Top it with a fried egg and lots of brown sauce. Your Boxing Day hangover will thank you for it. Serves four.
50g bacon, finely chopped
1 small onion, peeled and finely chopped
50g butter
2 sprigs fresh thyme, picked
350g cooked brussels sprouts, chopped
450g cooked potatoes, lightly mashed (you can use leftover roast potatoes for this)
Salt and freshly ground black pepper
Plain flour, for dusting
Olive oil, for frying
In an ovenproof frying pan, lightly sauté the bacon and onion in a little butter until the onion is soft and translucent. Stir in the thyme leaves, then the sprouts and potato, and season generously. Set the pan aside and, once the mix is cool enough to handle, use your hands to mould it into four large patties.
Heat the oven to 200C/400F/gas mark 6. Dust the patties in flour, and fry lightly in butter and a touch of oil until golden brown on both sides (the oil helps prevent the butter from burning). Transfer to the oven for four or five minutes, to make sure they're heated through, and serve hot.
http://www.guardian.co.uk/lifeandstyle/2010/dec/04/christmas-standby-recipes-angela-hartnett
Thursday, November 25, 2010
Chorizo And White Bean Soup
Serves 4
This is one of those easy, versatile soups that you can play around with, use rosemary instead of thyme or add shredded cabbage or greens just before serving. Ideal for a last minute supper.
Ingredients
Glugs of olive oil
1 chorizo sausage (about 150g/5½oz), chopped
1 large onion, thinly sliced
2 celery sticks, chopped
2 garlic cloves, crushed and finely chopped
2 tsp chopped fresh thyme leaves
1 tsp paprika or Hot Smoked Pimenton
2 or 3 ripe tomatoes, chopped
1 litre/2 pints chicken stock
2 x 400g/14oz tins cannellini beans, rinsed and drained (or equivalent in dried beans soaked overnight and cooked)
Sea salt and freshly ground black pepper
Method
1. Heat some olive oil in a large pan over high heat and cook the chorizo for 3-4 minutes until crisp. Set aside in a bowl, leaving the delish red oil in the pan.
2. Reduce the heat to medium-low, add the onion and celery to the pan and season well. Cook, stirring occasionally, for 6-7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for another minute.
3. Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for ten minutes. At this point you could add some thinly sliced cabbage to bulk it out a bit. Add the beans and cook for another five minutes.
Check the seasoning and serve with bread and lots of olive oil.
This is one of those easy, versatile soups that you can play around with, use rosemary instead of thyme or add shredded cabbage or greens just before serving. Ideal for a last minute supper.
Ingredients
Glugs of olive oil
1 chorizo sausage (about 150g/5½oz), chopped
1 large onion, thinly sliced
2 celery sticks, chopped
2 garlic cloves, crushed and finely chopped
2 tsp chopped fresh thyme leaves
1 tsp paprika or Hot Smoked Pimenton
2 or 3 ripe tomatoes, chopped
1 litre/2 pints chicken stock
2 x 400g/14oz tins cannellini beans, rinsed and drained (or equivalent in dried beans soaked overnight and cooked)
Sea salt and freshly ground black pepper
Method
1. Heat some olive oil in a large pan over high heat and cook the chorizo for 3-4 minutes until crisp. Set aside in a bowl, leaving the delish red oil in the pan.
2. Reduce the heat to medium-low, add the onion and celery to the pan and season well. Cook, stirring occasionally, for 6-7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for another minute.
3. Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for ten minutes. At this point you could add some thinly sliced cabbage to bulk it out a bit. Add the beans and cook for another five minutes.
Check the seasoning and serve with bread and lots of olive oil.
Friday, October 29, 2010
Roasted pumpkin and thyme soup
Make Halloween Soup!
Ingredients
2-3kg unpeeled pumpkin
Salt and freshly ground black pepper
Extra virgin olive oil
2 medium onions, chopped
8 sprigs fresh thyme leaves only, plus extra leaves to garnish
2.25 litres/4 pints vegetable stock
300ml/½ pint single cream (Optional)
175g/6oz Gruyère cheese, coarsely grated
Preparation method
1. Preheat the oven to 200C/400F/Gas 6
2. Cut the pumpkin or squash into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. Transfer to the oven to roast for 30 minutes, or until tender.
3. Remove the pumpkin from the oven and, when cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.
4. Splosh some olive oil in a large pan. Add the onion and half the thyme leaves and cook gently for about ten minutes until the onion is very soft but not browned. Add the roasted pumpkin, any juices, and the stock. Cover and simmer gently for 20 minutes.
5. Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer.
6. Stir in the cream (optional) and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.
Ingredients
2-3kg unpeeled pumpkin
Salt and freshly ground black pepper
Extra virgin olive oil
2 medium onions, chopped
8 sprigs fresh thyme leaves only, plus extra leaves to garnish
2.25 litres/4 pints vegetable stock
300ml/½ pint single cream (Optional)
175g/6oz Gruyère cheese, coarsely grated
Preparation method
1. Preheat the oven to 200C/400F/Gas 6
2. Cut the pumpkin or squash into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. Transfer to the oven to roast for 30 minutes, or until tender.
3. Remove the pumpkin from the oven and, when cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.
4. Splosh some olive oil in a large pan. Add the onion and half the thyme leaves and cook gently for about ten minutes until the onion is very soft but not browned. Add the roasted pumpkin, any juices, and the stock. Cover and simmer gently for 20 minutes.
5. Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer.
6. Stir in the cream (optional) and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.
Sunday, July 11, 2010
Spaghetti Al Crudo
This is amazingly simple. I've just made a huge bowlful using some tasty tomatoes but without the capers and anchovies. It's very delish.
Spaghetti with tomatoes, olives, capers and anchovies. Crudo means raw, and in this recipe the sauce is uncooked. Look for a spaghetti with a surface that is slightly rough, rather than very shiny, because you need everything to cling to the pasta. Use quality ingredients, especially the tomatoes and basil.
Serves four (or six as a starter).
2 tbsp capers (baby ones, if possible)
4 tbsp black olives, pitted
5 anchovy fillets, finely chopped (Optional)
2 large ripe tomatoes, or 3 smaller ones (the best quality you can find), finely chopped
2 tbsp tomato passata
Salt and freshly ground black pepper
400g spaghetti
1 bunch basil
5 tbsp extra-virgin olive oil
Put all the ingredients except the spaghetti, basil and half of the oil in a sauté pan and mix together, but don't heat. Taste and season.
Bring a large pot of water to a boil (use a little less salt than usual, because the anchovies will add salt later), drop in the pasta and use a fork to curl the pasta around the pan so that it gets submerged quickly. Cook for about a minute less than the time given on the packet (usually five to six minutes), until al dente. (It was 9 mins with the pasta I used.)
While the pasta is cooking, put the sauté pan containing the ingredients for the sauce over the top of the pasta pan, so the steam just warms everything up a little and the flavours start to infuse.
When the pasta is cooked, drain, but reserve the cooking water. Add the pasta to the sauté pan and toss through, adding a little of the cooking water as necessary to loosen. Add the rest of the oil and toss through again. Tear the basil leaves, scatter over and toss through again. Serve straight away.
Spaghetti with tomatoes, olives, capers and anchovies. Crudo means raw, and in this recipe the sauce is uncooked. Look for a spaghetti with a surface that is slightly rough, rather than very shiny, because you need everything to cling to the pasta. Use quality ingredients, especially the tomatoes and basil.
Serves four (or six as a starter).
2 tbsp capers (baby ones, if possible)
4 tbsp black olives, pitted
5 anchovy fillets, finely chopped (Optional)
2 large ripe tomatoes, or 3 smaller ones (the best quality you can find), finely chopped
2 tbsp tomato passata
Salt and freshly ground black pepper
400g spaghetti
1 bunch basil
5 tbsp extra-virgin olive oil
Put all the ingredients except the spaghetti, basil and half of the oil in a sauté pan and mix together, but don't heat. Taste and season.
Bring a large pot of water to a boil (use a little less salt than usual, because the anchovies will add salt later), drop in the pasta and use a fork to curl the pasta around the pan so that it gets submerged quickly. Cook for about a minute less than the time given on the packet (usually five to six minutes), until al dente. (It was 9 mins with the pasta I used.)
While the pasta is cooking, put the sauté pan containing the ingredients for the sauce over the top of the pasta pan, so the steam just warms everything up a little and the flavours start to infuse.
When the pasta is cooked, drain, but reserve the cooking water. Add the pasta to the sauté pan and toss through, adding a little of the cooking water as necessary to loosen. Add the rest of the oil and toss through again. Tear the basil leaves, scatter over and toss through again. Serve straight away.
Sunday, September 20, 2009
Slow-cooked courgettes on toast
Cooked this way they lose most of their moisture and become a thick, fragrant, chunky mass. They can be used as a pasta sauce (just add a little cream) or the base for a lovely soup (blend with a little stock and/or milk). They also make a great toast topping/ bruschetta, which is my favourite.
Serves six.
3 tbsp olive oil
3 garlic cloves, peeled and chopped
1kg courgettes, finely sliced
Salt and freshly ground black pepper
For the toast/bruschetta
6 slices of coarse country bread
1 garlic clove, cut in half
Extra-virgin olive oil, or butter
Parmesan, or other grateable cheese (optional)
Heat the oil in a large saucepan, then add the garlic, courgettes and a little salt. Cook gently, so the courgettes soften without browning. As they release their water, turn up the heat to bubble it off. When they become more concentrated and pulpy, turn it down again. Stir whenever they begin to catch on the pan, and do not allow them to brown more than a shade. Keep cooking until they are rich and oily, but not watery. Check seasoning.
Grill the bread, rub each side with garlic, and trickle with olive oil or melted butter. Pile a mound of the hot courgette mixture on top, grate over a little cheese, if you like, and serve.
(First published Thursday, November 20, 2008)
Serves six.
3 tbsp olive oil
3 garlic cloves, peeled and chopped
1kg courgettes, finely sliced
Salt and freshly ground black pepper
For the toast/bruschetta
6 slices of coarse country bread
1 garlic clove, cut in half
Extra-virgin olive oil, or butter
Parmesan, or other grateable cheese (optional)
Heat the oil in a large saucepan, then add the garlic, courgettes and a little salt. Cook gently, so the courgettes soften without browning. As they release their water, turn up the heat to bubble it off. When they become more concentrated and pulpy, turn it down again. Stir whenever they begin to catch on the pan, and do not allow them to brown more than a shade. Keep cooking until they are rich and oily, but not watery. Check seasoning.
Grill the bread, rub each side with garlic, and trickle with olive oil or melted butter. Pile a mound of the hot courgette mixture on top, grate over a little cheese, if you like, and serve.
(First published Thursday, November 20, 2008)
Sunday, February 08, 2009
French Onion Soup
I made this last night, much better than wearing an extra pullover in these freezing temperatures!
Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
3 tablespoons extra virgin olive oil
2 oz (50 g) butter
2 cloves garlic, crushed and finely chopped
½ -1 teaspoon soft brown sugar
2 pints (1.2 L) vegetable or beef stock.
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac (Optional)
Salt and freshly ground black pepper
Home made chunky croutons.
Grated cheese.
Place the saucepan on a high heat and melt the oil and butter together. When this is very hot, add the onions, and sugar, and stir them well from time to time until the edges of the onions have turned dark – this will take approx 6 minutes. Then reduce the heat to its lowest setting, add the garlic and leave the to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the white wine, bring to the boil, add the stock, then stir with a wooden spoon, scraping the base of the pan well. As soon as it comes back to simmering, turn down the heat to its lowest setting, then leave it to cook very gently, without a lid, for about 1 hour. Season as required.
If it's extra-cold outside, add a couple of tablespoons of Cognac!
Spoon into bowls, add chunky croutons, grate cheese over the top and put under hot grill until the cheese has melted slightly.
Serve. Remember it will be VERY hot!
Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
3 tablespoons extra virgin olive oil
2 oz (50 g) butter
2 cloves garlic, crushed and finely chopped
½ -1 teaspoon soft brown sugar
2 pints (1.2 L) vegetable or beef stock.
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac (Optional)
Salt and freshly ground black pepper
Home made chunky croutons.
Grated cheese.
Place the saucepan on a high heat and melt the oil and butter together. When this is very hot, add the onions, and sugar, and stir them well from time to time until the edges of the onions have turned dark – this will take approx 6 minutes. Then reduce the heat to its lowest setting, add the garlic and leave the to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the white wine, bring to the boil, add the stock, then stir with a wooden spoon, scraping the base of the pan well. As soon as it comes back to simmering, turn down the heat to its lowest setting, then leave it to cook very gently, without a lid, for about 1 hour. Season as required.
If it's extra-cold outside, add a couple of tablespoons of Cognac!
Spoon into bowls, add chunky croutons, grate cheese over the top and put under hot grill until the cheese has melted slightly.
Serve. Remember it will be VERY hot!
Thursday, December 25, 2008
Christmas Bubble and Squeak
Christmas Bubble and Squeak
This is a great idea for leftovers from your Christmas Dinner. The chestnuts add that extra “Christmassy” touch, but they aren’t essential. Use about 60 percent potato to get the right consistency, then whatever vegetables you like - carrots, Brussel sprouts, swedes, turnips, onions, leeks or savoy cabbage.
1 ½ pounds floury potatoes, peeled and cut into chunks
1 ¼ pounds mixed winter vegetables such as carrots, Brussels sprouts, swedes, turnips, onions, leeks or savoy cabbage, peeled or trimmed and chopped into equal-sized chunks
Olive oil
1 knob butter
200g package vacuum packed chestnuts
Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside. Heat a glug of olive oil and a knob of butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, and then pat the mixture into a thick pancake shape. Fry on a medium heat for about ½ an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
If it still hasn't browned, put it under a hot grill for a few minutes.
This is a great idea for leftovers from your Christmas Dinner. The chestnuts add that extra “Christmassy” touch, but they aren’t essential. Use about 60 percent potato to get the right consistency, then whatever vegetables you like - carrots, Brussel sprouts, swedes, turnips, onions, leeks or savoy cabbage.
1 ½ pounds floury potatoes, peeled and cut into chunks
1 ¼ pounds mixed winter vegetables such as carrots, Brussels sprouts, swedes, turnips, onions, leeks or savoy cabbage, peeled or trimmed and chopped into equal-sized chunks
Olive oil
1 knob butter
200g package vacuum packed chestnuts
Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside. Heat a glug of olive oil and a knob of butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, and then pat the mixture into a thick pancake shape. Fry on a medium heat for about ½ an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
If it still hasn't browned, put it under a hot grill for a few minutes.
Sunday, December 21, 2008
Clementine & Almond Syrup Cake
I was going to include a photo, but the cake didn't last that long!
Clementine & Almond Syrup Cake
This cake has a great, light texture and will keep, covered, for at least a week. You'll find, though, that you'll go back to it every few hours for "just another sliver".
200g unsalted butter
380g caster sugar
4 clementines, zest grated, and juiced
Grated zest and juice of 1 lemon
280g ground almonds
5 medium free-range eggs, beaten
100g plain flour, sifted
1/8 tsp salt
Orange zest, cut in strips, to garnish (optional)
Preheat the oven to 160C/325F/gas mark 3. Lightly grease a 24cm spring-form tin, and line the sides and base with baking parchment.
Put the butter, 300g of the sugar (the remaining 80g is for the syrup) and citrus zest in a large bowl, and use a wooden spoon and/or spatula to combine. Do not work the mix too much or incorporate much air. Add half the ground almonds and continue mixing to fold through. Add the eggs gradually, scraping the bottom and sides of the bowl as you go. Add the remaining almonds, flour and salt, and work until the mix is smooth.
Spread the cake batter inside the tin and level with a palette knife. Bake for 50-60 minutes - a skewer should come out a little bit moist.
When the cake is almost cooked, in a small pan bring to the boil 80g of caster sugar and up to 120ml of the citrus juices, then remove from the heat at once. The moment the cake comes out of the oven, brush it all over with the hot syrup, making sure it all soaks through. Leave to cool down.
Serve it as it is, (or garnished with orange strips optional), store in an airtight container.
Clementine & Almond Syrup Cake
This cake has a great, light texture and will keep, covered, for at least a week. You'll find, though, that you'll go back to it every few hours for "just another sliver".
200g unsalted butter
380g caster sugar
4 clementines, zest grated, and juiced
Grated zest and juice of 1 lemon
280g ground almonds
5 medium free-range eggs, beaten
100g plain flour, sifted
1/8 tsp salt
Orange zest, cut in strips, to garnish (optional)
Preheat the oven to 160C/325F/gas mark 3. Lightly grease a 24cm spring-form tin, and line the sides and base with baking parchment.
Put the butter, 300g of the sugar (the remaining 80g is for the syrup) and citrus zest in a large bowl, and use a wooden spoon and/or spatula to combine. Do not work the mix too much or incorporate much air. Add half the ground almonds and continue mixing to fold through. Add the eggs gradually, scraping the bottom and sides of the bowl as you go. Add the remaining almonds, flour and salt, and work until the mix is smooth.
Spread the cake batter inside the tin and level with a palette knife. Bake for 50-60 minutes - a skewer should come out a little bit moist.
When the cake is almost cooked, in a small pan bring to the boil 80g of caster sugar and up to 120ml of the citrus juices, then remove from the heat at once. The moment the cake comes out of the oven, brush it all over with the hot syrup, making sure it all soaks through. Leave to cool down.
Serve it as it is, (or garnished with orange strips optional), store in an airtight container.
Wednesday, November 26, 2008
Terms of Endearment
Calling older patients "dearie" or "love" is set to be ruled out as offensive by new guidelines from the Nursing and Midwifery Council
Congratulations to the Nursing and Midwifery Council (NMC) for outlawing the human touch, in pursuit of its alignment with the nonsense brigade.
Whilst not yet qualifying as an “older person”, I am incensed that a disciplinary body has compromised the notion of individualised care, a concept that is an integral part of the practice of a registered nurse.
If I were in hospital, in pain, distressed, lonely or confused, I can think of nothing more comforting than a nurse holding my hand and saying “it’s OK love, everything will be alright sweetheart”.
But now a nurse might lose their job for showing that essential humanity and compassion.
Congratulations to the Nursing and Midwifery Council (NMC) for outlawing the human touch, in pursuit of its alignment with the nonsense brigade.
Whilst not yet qualifying as an “older person”, I am incensed that a disciplinary body has compromised the notion of individualised care, a concept that is an integral part of the practice of a registered nurse.
If I were in hospital, in pain, distressed, lonely or confused, I can think of nothing more comforting than a nurse holding my hand and saying “it’s OK love, everything will be alright sweetheart”.
But now a nurse might lose their job for showing that essential humanity and compassion.
Saturday, November 22, 2008
Stuffed Courgettes
I've just made and eaten this. It's very moreish!
Stuffed courgettes
2 or 3 largish courgettes.
1½ tbsp virgin olive oil plus some for “drizzling”.
2 shallots or ½ small onion, finely chopped
1-3 garlic cloves, crushed and finely chopped
400g unskinned fresh tomatoes, finely chopped
200-400g Cooked or tinned cannellini beans, drained.
3 tbsp chopped fresh coriander
½ tsp crushed chilli flakes (optional)
BREADCRUMB TOPPING
50g wholemeal breadcrumbs
50g Parmesan or Italian-style hard cheese, freshly grated
Preparation method
Preheat the oven to 190°C/gas 5.
Trim the ends from the courgettes, then cut them in half lengthways. Remove the soft centre flesh with a spoon or small sharp knife. Finely dice the removed courgette flesh and set aside.
Put the courgette halves in a bowl and pour over enough boiling water to cover. Leave for 2 minutes, then drain in a colander and arrange them, upright, in an oiled large ovenproof dish.
Heat the oil in a frying pan and gently cook the shallots or onions for 3–4 minutes, until beginning to soften. Add the garlic, and diced courgette flesh and continue cooking over a low heat for a further 5 minutes until they are almost tender. Remove from the heat. Stir in the tomatoes, the cannellini beans, the coriander and the chilli flakes, if using, then season to taste.
Spoon the bean mixture into the courgette halves, piling it up on top.
Sprinkle the courgettes with a mixture of the breadcrumbs, cheese and a little freshly ground black pepper, if liked. Drizzle with olive oil. Bake for 30-45 minutes until the courgettes are very tender and the breadcrumbs/cheese are crisp and brown.
Variations
When marrows are in season, use them in place of courgettes. Peel and cut a 1.5kg marrow into 9 rings, then scoop out and discard the seeds. Finely chop the flesh of 1 slice to add to the stuffing mixture, made with butter beans instead of cannellini. Stuff the remaining rings and bake as in the recipe.
Stuffed courgettes
2 or 3 largish courgettes.
1½ tbsp virgin olive oil plus some for “drizzling”.
2 shallots or ½ small onion, finely chopped
1-3 garlic cloves, crushed and finely chopped
400g unskinned fresh tomatoes, finely chopped
200-400g Cooked or tinned cannellini beans, drained.
3 tbsp chopped fresh coriander
½ tsp crushed chilli flakes (optional)
BREADCRUMB TOPPING
50g wholemeal breadcrumbs
50g Parmesan or Italian-style hard cheese, freshly grated
Preparation method
Preheat the oven to 190°C/gas 5.
Trim the ends from the courgettes, then cut them in half lengthways. Remove the soft centre flesh with a spoon or small sharp knife. Finely dice the removed courgette flesh and set aside.
Put the courgette halves in a bowl and pour over enough boiling water to cover. Leave for 2 minutes, then drain in a colander and arrange them, upright, in an oiled large ovenproof dish.
Heat the oil in a frying pan and gently cook the shallots or onions for 3–4 minutes, until beginning to soften. Add the garlic, and diced courgette flesh and continue cooking over a low heat for a further 5 minutes until they are almost tender. Remove from the heat. Stir in the tomatoes, the cannellini beans, the coriander and the chilli flakes, if using, then season to taste.
Spoon the bean mixture into the courgette halves, piling it up on top.
Sprinkle the courgettes with a mixture of the breadcrumbs, cheese and a little freshly ground black pepper, if liked. Drizzle with olive oil. Bake for 30-45 minutes until the courgettes are very tender and the breadcrumbs/cheese are crisp and brown.
Variations
When marrows are in season, use them in place of courgettes. Peel and cut a 1.5kg marrow into 9 rings, then scoop out and discard the seeds. Finely chop the flesh of 1 slice to add to the stuffing mixture, made with butter beans instead of cannellini. Stuff the remaining rings and bake as in the recipe.
A Winter Warmer for Carnivores
Sausage hotpot with beans, for carnivores .
Serves: 4
Prep time: 30 minutes
Cooking time: 40 minutes (though the longer the better)
2 tbsp olive oil
2 medium onions, finely chopped
1 to 4 cloves garlic peeled and finely chopped
500g sausages
55g cubed pancetta, or bacon lardons
4 baby leeks, or 2 average leeks finely sliced
2 sprigs fresh thyme 5
55g chorizo sausage, cut into chunky bite-sized pieces
250g butter beans, haricot beans or cannellini beans (drained)
1½ litres vegetable stock
8 mushrooms (medium flat mushrooms), sliced (optional)
1 Gently heat the olive oil in a deep pan. Add the onions and garlic and fry until softened. Add the sausages and gently brown. Add the pancetta/bacon, leeks and thyme. Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. This gives the leek and onions a lovely orange colour.
2 Add the beans, and stock.. Bring this all to the boil, turn down and leave to simmer for as long as possible, at least 40 minutes. The longer the better. Add mushrooms (optional) and cook gently.
Serve with creamy mash.
If you have time cook the sausages and pancetta first, drain well and add back to the pan with the leeks and thyme.
Serves: 4
Prep time: 30 minutes
Cooking time: 40 minutes (though the longer the better)
2 tbsp olive oil
2 medium onions, finely chopped
1 to 4 cloves garlic peeled and finely chopped
500g sausages
55g cubed pancetta, or bacon lardons
4 baby leeks, or 2 average leeks finely sliced
2 sprigs fresh thyme 5
55g chorizo sausage, cut into chunky bite-sized pieces
250g butter beans, haricot beans or cannellini beans (drained)
1½ litres vegetable stock
8 mushrooms (medium flat mushrooms), sliced (optional)
1 Gently heat the olive oil in a deep pan. Add the onions and garlic and fry until softened. Add the sausages and gently brown. Add the pancetta/bacon, leeks and thyme. Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. This gives the leek and onions a lovely orange colour.
2 Add the beans, and stock.. Bring this all to the boil, turn down and leave to simmer for as long as possible, at least 40 minutes. The longer the better. Add mushrooms (optional) and cook gently.
Serve with creamy mash.
If you have time cook the sausages and pancetta first, drain well and add back to the pan with the leeks and thyme.
A Winter Warmer for Vegetarians
Vegetarian sausage hotpot with beans
Serves: 4
Prep time: 30 minutes
Cooking time: 40 minutes (though the longer the better)
2 tbsp olive oil
2 medium onions, finely chopped
1 to 4 cloves garlic peeled and finely chopped
8 veggie sausages
4 baby leeks, or 2 average leeks finely sliced
2 large sprigs fresh thyme
250g cannellini beans (cooked and drained) reserve the liquid for the stock.
1½ litres vegetable stock (made using liquid from beans and 1 Knorr Veg Stock cube)
8 mushrooms (medium flat mushrooms), sliced (optional)
Hot smoked pimenton and paprika powder
1 Gently heat the olive oil in a deep pan. Add the onions and garlic and fry until softened without browning. Add the veggie sausages and gently brown them. Add the leeks and sprigs of thyme, and sauté until the leeks are soft. Turn up the heat, put in the hot pimenton (up to 2 tsps) and paprika powder (½ tsp) and stir to prevent burning. This gives the leeks and onions a lovely red/orange colour.
2 Add the beans, and stock. Bring this all to the boil, turn down and leave to simmer for as long as possible, stirring occasionally, for at least 40 minutes. The longer the better. Check and adjust seasoning. Add mushrooms (optional) and cook gently.
Serve with creamy mash.
This is one of my favourite winter comfort dishes.
I found that the best way is to fry the veggie sausages first, drain well and add back to the pan with the leeks and thyme.
Also you can add some finely chopped savoy cabbage towards the end of cooking. (I don’t!)
Serves: 4
Prep time: 30 minutes
Cooking time: 40 minutes (though the longer the better)
2 tbsp olive oil
2 medium onions, finely chopped
1 to 4 cloves garlic peeled and finely chopped
8 veggie sausages
4 baby leeks, or 2 average leeks finely sliced
2 large sprigs fresh thyme
250g cannellini beans (cooked and drained) reserve the liquid for the stock.
1½ litres vegetable stock (made using liquid from beans and 1 Knorr Veg Stock cube)
8 mushrooms (medium flat mushrooms), sliced (optional)
Hot smoked pimenton and paprika powder
1 Gently heat the olive oil in a deep pan. Add the onions and garlic and fry until softened without browning. Add the veggie sausages and gently brown them. Add the leeks and sprigs of thyme, and sauté until the leeks are soft. Turn up the heat, put in the hot pimenton (up to 2 tsps) and paprika powder (½ tsp) and stir to prevent burning. This gives the leeks and onions a lovely red/orange colour.
2 Add the beans, and stock. Bring this all to the boil, turn down and leave to simmer for as long as possible, stirring occasionally, for at least 40 minutes. The longer the better. Check and adjust seasoning. Add mushrooms (optional) and cook gently.
Serve with creamy mash.
This is one of my favourite winter comfort dishes.
I found that the best way is to fry the veggie sausages first, drain well and add back to the pan with the leeks and thyme.
Also you can add some finely chopped savoy cabbage towards the end of cooking. (I don’t!)
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