Falafel

When most people think of falafel, they think of chickpeas. Now, they aren’t technically wrong as the main constituent of modern falafel is chickpeas however they were traditionally made with fava beans. Falafel is still made with fava beans in many places – notably Egypt which is believed to be where falafel (ta’amiya) originated from. It is not uncommon to find a mixture of chickpeas and fava beans in falafel either but for most people, especially those in the western world, chickpeas are the favourite.

As with hummus there is much debate over the specific origin of falafel. It is generally accepted that the food which evolved into the falafel we know today was Egyptian, however many countries in the Middle East claim falafel as their own, even going as far as calling it their national dish at various points in history. In a surprising turn of events, there are also those who claim that India owns the rights, as it were, to the falafel’s creation – although I cannot find any evidence to support this so if you know of any I would love to hear about it! The movement of nomadic groups around the middle east would have meant that falafel was transported all over the area. This could very easily give rise to the arguments that exist today.

There are hundreds of different varieties of falafel, the main differences between them arising from the addition of different flavouring elements. Fresh herbs, dried spices, alliums, even the length of the time the dried beans are left soaking can all have an effect on the final product. Fava bean falafels often contain leeks whereas a chickpea-based mixture will usually include onions or spring onions (scallions). Both varieties have a hefty amount of garlic (as they should) and regularly contain fresh parsley and coriander which gives rise to a lurid green centre when you bite into the falafel. I have seen recipes for both falafel and hummus where you are instructed to leave the chickpeas in their soak for days until they sprout as this apparently gives a sweetness to the final product. Again, I have never tried this but let me know if you have and if it works. I doubt I would be successful if I tried this as the salt in the soak I leave the chickpeas in is probably high enough in concentration to kill any part of the chickpea which is still alive.

When making falafel, it is imperative that you start with dried chickpeas. This is because canned chickpeas come pre-cooked and, while this is just about acceptable when making hummus, for good falafel the chickpeas must be raw. When chickpeas are cooked, the starch inside them bursts and comes out into the liquid they are cooked and cooled in giving rise to aquafaba. Unfortunately, this starch is essential to making good falafel as without it they will fall apart during cooking. You can avoid this by adding some flour to bind the mixture together but it won’t have the fluffy inside and crispy outside that you want for the best falafel. This can only be achieved by making them from scratch (which is brilliant if you are cooking on a budget as a bag of dried chickpeas can make twelve generous portions of falafel and only costs about £1.20).

The final combination of herbs and spices is of course completely up to you. The ones given in the recipe below are my favourite but everyone has their own preferences. By adding salt to the original soak, the chickpeas are already a little bit seasoned so you may have to play around with the amount you add depending on whether you are a salt fiend like me or not. The bicarbonate of soda and flour are there to help soften the skin of the chickpeas so they can absorb more water but will not impact the flavour in any way as they are completely washed off.

I would serve these with fresh hummus and pitta bread – perhaps a laffa or taboon bread if you are feeling like a bigger portion. You can stuff the pitta with hummus and spicy sauces, pickled veg and fresh salad (tomato and cucumber are popular) before topping it with these glorious crunch balls. Enjoy the recipe and let me know how it goes for you.

 

Falafel

Soak time: 12-36 hours

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 6

Cost per serving: around 50p

 

 

250g dried chickpeas

1 tbsp flour

1 tbsp salt

1 tsp bicarbonate of soda

1 medium onion

4 large cloves garlic

3 tbsp chopped parsley

½ tsp ground cumin

½ tsp ground coriander

Salt and pepper to taste

 

Place the chickpeas into a bowl and fill it with water.

Mix the flour, salt and bicarbonate of soda with four tablespoons of water to make a slurry.

Stir the slurry into the chickpeas and water.

Leave overnight or for up to 36 hours for the chickpeas to rehydrate.

 

Drain the chickpeas and rinse them to remove all of the flour mixture.

Roughly chop the onion and garlic and put into the bowl of a large food processor.

Add the parsley, chickpeas, cumin and a little salt and pepper.

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Blend to make a rough mixture. It will begin to clump with the liquid from the chickpeas – this is good! As the chickpeas are raw, you will not get a smooth paste.

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Shape into patties just under an inch thick  – a rounded tablespoon of mixture per patty should give you 35 falafel from this recipe.

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Add a centimetre of oil to the base of a large frying pan and heat. Use a little of the falafel mixture to tell when the oil is ready, it should bubble around any falafel added – please note that the oil will not bubble unless something is in it and is very hot. Do not let children near hot oil.

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Place the falafel in the pan and leave for two minutes until the base is golden. Flip and repeat with the other side. Continue to flip the falafel until they are a dark brown all around the outside.

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If you are cooking the falafel in batches, keep them warm in the oven (on its lowest setting) until all the falafel are cooked. Place them onto a piece of kitchen roll when you take them out of the pan to remove any excess oil.

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Serve with hummus, pitta, schug and fresh salads for a delicious, middle eastern feast.

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I hope you enjoyed the recipe. If you want to make your own hummus to go with these falafel, check out my recipe. It’s ultra-smooth and pairs beautifully with the crispiness of the falafel.

Have a good one and I will be back next week with a miniature cake recipe.

H

 

 

 

Buckwheat Pancakes

Although they have similar names, buckwheat and (regular) wheat are not related – in fact it is closer to rhubarb and sorrel than it is to standard wheat. It has been called a superfood owing to its incredibly high concentration of protein, fibre and selected vitamins and minerals. (Make of that what you will, I’m not particularly taken by so called superfoods, but you cannot argue that buckwheat is healthy.) It is also perfect if you are celiac or gluten free as buckwheat contains no gluten!

Buckwheat is eaten all around the world owing to its ability to thrive in “low fertility” soils. It is perfectly happy to grow in acidic conditions if the soil is properly drained. The plants left after the seeds have been harvested can be dug back into the ground and used as green manure. Its high nutrition levels make it particularly popular when there is little else to eat as it can help reduce malnutrition.

Recently the use of buckwheat in foods has dramatically increased in an explosion of gluten free baking however in Japan and India, unlike in western countries, buckwheat has been eaten for centuries and holds deep cultural significance. Soba noodles, from Japan, are made from buckwheat flour and the lack of gluten meant that an entirely new production system to stretch out the noodles had to be invented. In India, some Hindus will eat buckwheat-based foods on days where they fast as they will only abstain from cereals and buckwheat does not fall under that category so need not be avoided.

The pancakes in this recipe use a mixture of buckwheat flour and wholemeal (or brown) flour. They look healthier than standard crepes… Wholemeal flour comes from regular wheat but unlike the standard white flour we use, it is not bleached (leading to its darker colour). Another difference between the whole wheat and standard white flour is the flavour. There is a distinctive taste with brown flour that you do not get with white.

These pancakes are most definitely savoury. They are delicious for dinner when filled with mushrooms or creamed leeks. You could even treat yourself and have them with smoked salmon and cream cheese! I hope you enjoy them because they are super simple and make a great last-minute dinner when there is nothing else in the house.

 

 

Buckwheat pancakes

2 oz. (50g) buckwheat flour

2 oz. (50g) wholemeal flour

Pinch of salt

1 egg

Half pint milk

Oil for frying

 

In a bowl, stir together the flours and salt.

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Make a well in the centre and add the egg and half the milk.

Whisk to a smooth, relatively thick paste.

Slowly whisk in the rest of milk to create the pancake batter (for thicker pancakes, only add half of the remaining milk)

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Heat a frying pan and add a little oil. If you aren’t using a non-stick pan, don’t go to the next step until the oil starts to shimmer otherwise the pancakes will stick.

Pour 60ml (a quarter cup) of batter into the centre of the pan and tilt the pan to spread it out.

Once the top stops being shiny, flip the pancake. It should be golden brown underneath.

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Add fillings of your choice to the pancake while the underneath is cooking and then fold it in half.

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You can keep these warm in the oven on a low setting while you cook the rest or serve them straight out of the pan.

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I hope you enjoyed the recipe. For other simple recipes, check out my parsnip and my sweet potato soups.

Have a good one and I will be back next week with a recipe for a deliciously light cake.

H

 

 

 

 

 

I hope you enjoyed the recipe

Hummus

I have mentioned several times on this blog about how pasta is my ultimate comfort food however I had clearly overlooked one thing – hummus. Don’t get me wrong, I adore pasta and when I am feeling down it is just what I want but there is something about hummus which makes it a perfect accompaniment to almost every meal. I am not kidding with that last sentence – last time I was in Israel I ate chicken dipped in hummus and one of my housemates at university would put sweet chilli hummus on pasta whenever she was feeling down.

Another thing about hummus is that it is packed full of protein. It is great for vegans or people who cannot digest meat properly. Not only that but the protein content of the chickpea cooking water is so high that you can actually whip it up like egg white and use it in meringues. Each medium egg white should be replaced with two tablespoons of aquafaba, as the liquid is called, when baking. Whilst you can extract aquafaba from all dried beans and legumes, chickpeas seem to produce the most effective one to use as an egg replacement.

The name ‘hummus’ means ‘chickpea’ in Arabic. The full name ‘ḥummuṣ bi ṭaḥīna’ means ‘chickpeas with tahini’. The tahini is a very important part of hummus. It is created from blended sesame seeds and the ultra high fat content enables the hummus to be deliciously smooth and creamy. A lot of supermarkets save on costs when producing hummus by using less, or lower quality, tahini and you can taste this in the final product. Ethiopian tahini is generally viewed as the best among hummus connoisseurs with people all around the Middle East using it to make their hummus. Of course, it is not the most readily available in shops but if you have time to order it online, and the patience to wait for it (or you just want to make the best hummus of your life) then I would definitely recommend ordering some and seeing what you think of the result.

Although it takes a little bit of planning, hummus is a super simple food to make. It also makes a great starter (either for one or at a diner party) as it is served cold so can be prepared in advance. I hope you like it.

 

 

Hummus

Work time: 15 minutes

Waiting time: 12-36 hours

Cook time: 1.5 – 2 hours

 

 

250g dried chickpeas

1 tbsp flour

1 tbsp salt

1 tsp bicarbonate of soda

Water

200ml tahini (t’hina)

4 garlic cloves

Juice of 3 lemons

1/8 tsp dried cumin

2 tbsp olive oil

 

In a large bowl, mix the flour, salt and bicarbonate of soda with a little water to form a paste.

Add another litre of water whisking to ensure all the lumps are removed.

Place the chickpeas in this and add more water to cover if necessary.

Leave overnight (or up to 36 hours) for the chickpeas to rehydrate. They will increase in volume a lot.

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Drain the chickpeas and rinse well to remove all the flour mix.

Place them into a pan with 1.6 litres of water.

Bring the water to a boil and then simmer for one and a half to two hours until the chickpeas are soft and can be gently squished between your thumb and index finger.

Leave the chickpeas to cool for an hour in this water.

Drain the chickpeas (reserving some of the liquid for later use in this recipe. The rest can be discarded or used as an egg replacement in meringues and mousses – this is aquafaba).

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Leave the skins on. They will blend well so there is no point in going through the hassle of removing them.

Mince the garlic and let it rest in two tablespoons of the lemon juice for a few minutes. This helps to remove the aggressive rawness of the garlic before it is eaten.

In the bowl of a blender, place the chickpeas, tahini, garlic and lemon juice mix, cumin and olive oil. Blend to a thick paste.

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Taste the hummus and soften the consistency with the aquafaba. Season with salt and the reserved lemon juice.

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You can also add fresh herbs to the hummus for extra flavour. Here I have added coriander but parsley, chives and tarragon also work well.

Scrape the hummus into a bowl, drizzle with olive oil and sprinkle with ground paprika.

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You do not have to keep the hummus in the fridge but make sure it is covered! Ideally you want to serve this within 36 hours of making it but it is still perfectly edible after this time.

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I hope you enjoyed the recipe. If you are still in the Christmas spirit (we are still in the 12 days of Christmas after all) why not try making yourself a delicious Christmas cake or if you are more of a fan of savoury things, treat yourself to an amazing tricolour loaf of woven vegetable bread.

Have a good one and I’ll be back next week with a recipe for the infamous puff pastry.

H

Teriyaki Tofu

As someone who doesn’t particularly care for sandwiches, one of my aims in the kitchen is to construct a repertoire of foods which are just as good cold as they are hot and so can be taken to university for lunch. If I weren’t so fussy, this wouldn’t be an issue as I could just take sandwiches and make do but I am so I can’t. As a result, I ended up developing a selection of Asian style tofu dishes with different versions of my standard ‘teriyaki sauce’ as I have found tofu to be a very nice cold dish.

The reason I put ‘teriyaki’ in inverted commas is that this is not a classic teriyaki sauce, it has been westernised. A traditional version would have sake or mirin (types of rice wine) in it and would not have the sesame. As sake and mirin were very difficult to get hold of in the West when Asian food began to become popular, substitutions had to be made that would satisfy customers without changing the sauce too much. The replacement of mirin with sesame oil was one of these. The oil emulsifies into the sauce very well and doesn’t split during cooking – leading to a thick sauce packed full of flavour – and salt, so you shouldn’t need to season this at all. I sometimes add a little bit of rice vinegar if I have it in the house as it helps cut through the sweetness so you get a far more balanced sauce.

As with most cooking terms, the word ‘teriyaki’ comes from the combination of words describing the process. Teri describes the shine that this sauce gives to food because of the high sugar content and yaki refers to the actual cooking method of grilling or broiling. This origin of the word goes some way to explaining the reason why there is no ‘official’ recipe for teriyaki sauce in Japan. The only requirement is that it is a soy sauce based glaze. I could make an argument that, using this definition, my sauce is technically a teriyaki sauce as the result is a glossy dish but this version is certainly not authentic and is deeply rooted in western cuisine.

I hope you enjoy the recipe and decide that you want to try it out for your own lunches. Let me know what you think in the comments below!

Teriyaki Tofu with Coriander

Prep time: 15 minutes

Cook time: 20 minutes

Serves 4

Cost per portion: around £1.20

60ml Dark Soy Sauce

60ml runny honey

40ml sesame oil

3 garlic cloves

1 tsp hot sauce (I use sriracha)

400g extra firm tofu

1 large carrot

I bunch spring onions

1 cup frozen edamame beans

20ml vegetable oil

If necessary: 2 tbsp cornflour mixed with 4tbsp water

I bunch of fresh coriander

Remove the tofu from its packaging and drain it. Wrap it in a hand towel and place it on a firm, flat surface with a heavy weight on top (a large cookery book is ideal). This will press any excess liquid out, making the tofu firmer and nicer to eat. (This is, of course, optional depending on how firm your tofu is to start with.)

To make the sauce, grate the garlic and whisk it together with the soy sauce, honey, sesame and hot sauce.

Cut the carrot into 2mm thick rounds and then cut these again to make tiny batons.

Slice up the spring onion.

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After the tofu has been pressed for about ten minutes remove it from the towel

Cut the tofu into 1 or 2cm cubes.

Place the tofu and the vegetable oil into a non-stick pan and fry until the tofu begins to develop a hard crust underneath. This will soften later so don’t be afraid to get a little crispyness on the tofu.

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Toss the tofu and continue to fry until most of it has formed a crust.

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Remove the tofu from the pan leaving as much oil as possible in it as this will be used to fry the rest of the dish.

Add the carrots to the pan. Fry for two minutes on high heat and then add 50ml water. BE CAREFUL – this will spit a little. The water will help soften the carrots.

Fry for another three minutes until the water has mostly evaporated and then add the spring onion.

Fry for another minute before adding the frozen edamame beans.

Add another 50ml of water and cook until the water has all gone.

Tip in the tofu and the sauce mix. Simmer for at least five minutes to ensure the garlic in the sauce is fully cooked.

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If the sauce is still very runny, add one tablespoon of the cornflour mix and stir it through. Continue to add more cornflour, cooking between each addition, until the sauce has reached a thick, oozing consistency. As this can be eaten cold, you do not want to add so much cornflour that the sauce sets when it cools.

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Roughly chop the coriander and stir it through the still hot mixture.

Serve with rice either hot or cold! I like to take this to university with me for lunches as it doesn’t need to be hot to be delicious.

I hope you enjoyed the recipe. If you are a fan of tofu, check out my ginger tofu recipe, it’s another one which is good cold and my lord is it tasty. If, on the other hand, you are looking for something a little bit more on the sweet variety, why not treat yourself to a delicious devil’s food cake? It’s rich, chocolatey and devilishly good.

Have a good one and I will be back with a recipe for those of you looking to indulge your sweet tooth.

H

Coconut and Purple Sweet Potato Soup

Blue food. The very notion conjures up thoughts of sweets and food colouring – neither of which are particularly appealing. This reaction most likely arises from the fact that there are almost no naturally blue foods so eating something with such an unnatural colour can be a little unsettling. The closest that nature comes to presenting us with blue food are the butterfly pea flower (which isn’t eaten itself, just used for its dye) and purple plants.

Most naturally occurring purple foods contain the indicator anthocyanin. This is what gives red cabbage, blueberries, blackberries, purple sweet potato and even black rice their colour. Anthocyanins are red in acidic solutions and dark purple and blue in more neutral ones. The colourful nature of anthocyanins has lead to their popularity among chefs who like to employ a bit of pageantry in their cooking. With only a few drops of vinegar or lemon juice, food and drink can be made to change colour in front of the consumer’s eyes leading to an exciting meal (which can also cost a lot of money).

The purple sweet potato has a vibrant purple colour which stems from the high concentration of anthocyanins in its flesh. When boiled, the colour darkens, becoming closer to navy blue, as boiling water is slightly more acidic than cold water and the indicator in the sweet potato reacts accordingly. As a result, the majority of recipes using purple sweet potatoes will tell you to bake the potato and then scoop out the cooked flesh, as this way none of the colour is lost. You also don’t lose any of the flavour which is important as there are a lot of subtle undertones which can be easy to miss if all the taste is cooked out of the potato. As they have such a sweet flavour, purple sweet potatoes are commonly used in desserts and not savoury dishes. Cakes, tarts, swiss rolls and even bubble tea have all benefitted from the taste and colour of purple sweet potatoes and, because of this, the sweet potato has become one of the most versatile ingredients you can use.

The recipe below can of course be made with normal orange sweet potato or even with white sweet potatoes if you can get your hands on them. I imagine a small trio of soups, one with each of the different potatoes, would be both visually and gustatorily fantastic – though I’m sure that the contestants on Come Dine With Me would say that it’s still too simple, even with the homemade bread that you spent the day baking. Either way, the soup is delicious and I hope you like it as much as I did.

 

Purple Sweet Potato and Coconut soup

Time: 45 minutes

Serves: 7/8

Cost per portion: around 35p

 

2 large purple sweet potatoes

2 medium onions

3 cloves garlic

2 tbsp chopped ginger

1 medium spicy chilli

400ml coconut milk

500-750ml vegetable stock

3 tbsp vegetable oil

 

Chop the potatoes into quarters lengthwise, place onto a baking tray and drizzle with two tablespoons of the oil.

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Bake for half an hour at gas mark 6.

While the potatoes are baking, dice the onion. This doesn’t have to be super fine as the soup will be blended later.

Place the onion into a pan with the remaining oil and saute until it is translucent.

Roughly chop the garlic and chilli and add them to the onions along with the ginger.

Fry until the garlic and ginger become fragrant and then add the coconut milk and 500ml of the vegetable stock.

Once the mix is boiling, reduce the heat and simmer the soup until the potatoes finish cooking in the oven.

 

Remove the potatoes from the oven and let them rest for a few minutes until you can touch them without burning yourself.

Peel off the skins which should have released during cooking.

Chop the potato into chunks and add it to the soup – if it is not quite soft yet, let it simmer in the soup for five minutes or so.

Using a stick blender, blend the soup until it is smooth.

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Slowly add the remaining stock until the soup reaches the desired consistency. I like it to be thick enough to coat a spoon – similar to the thickness of double cream.

 

This soup is really filling and really tasty so it will go a long way. It’s also super vibrant and, if you make it with purple sweet potatoes its colour is phenomenal. Extra portions shouldn’t be an issue as the soup freezes well so you can just grab a portion and whack it in the microwave for a quick meal.

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I hope you enjoyed the recipe, if you are a fan of soups, you should definitely check out my curried sweet potato soup or my butternut squash soup. If you are looking for something a little bit sweeter, why not treat yourself and make a honey cake?

Have a good one and I will see you next week with a recipe for an amazing unicorn cake.

H

Sweet Potato and Butternut Squash Crumble

One of the best things about cooking is how easily most mistakes can be rectified. A good sauce can cover up a multitude of sins and, in many cases, is the reason a dish tastes so good. They provide a way to add flavour to food without having to do too much extra cooking; they can save a piece of meat that has been a little overcooked by reintroducing moisture; and of course they can make or break the balance of a dish.

This recipe is based on one of the five “mother” sauces of French cooking – the béchamel. White sauces like this are cooked by making a roux from flour and butter and then adding milk to thin it down to the desired consistency. Personally, I like the cheat’s version where you whisk the flour into the milk so it is no longer clumpy, add the butter and then heat the sauce until it thickens. The cheat’s method is incredibly useful for a basic béchamel with no added frills as it avoids any problems of the roux burning. A true béchamel presents an extra chance for flavour – you can infuse the milk with herbs, spices and other tastes before you add it, giving another dimension to the dish.

The béchamel sauce did not actually originate in France. It was bought over in the early 1500s from Tuscany, Italy. Known as the Salsa Colla (or “glue sauce”) because of its gummy consistency, the sauce was altered from its base components of flour, butter and milk by adding stock and cream. This action not only added a lot of flavour, but changed the sauce from a béchamel to a velouté – one of the other five base sauces. The three other sauces that I haven’t mentioned yet are the espagnole – a brown roux based sauce with dark veal stock instead of milk, the hollandaise – made by emulsifying butter and egg yolks with a little vinegar and the sauce tomate – a basic tomato sauce. The velouté is like a cross between the béchamel and the espagnole, a light roux is made and then stock is added to thin it down. The sauce is then thickened again using cream and egg yolks to give a velvety mouth feel.

In the recipe below, I use a Mornay sauce – a term I only learnt when researching for this post. This sauce is almost identical to the béchamel except it includes grated cheese, traditionally gruyère, which is melted into the base white sauce. The Mornay is used in most recipes for macaroni and cheese – although in my recipe, I am pretty sure that there is more cheese than anything else – and in the same vein, I am using it here inside the crumble to add moisture and flavour instead of pouring it over the top of the finished product.

This recipe is a great dinner to prep ahead of time and also keeps well in the fridge which is ideal as leftovers mean less cooking the next day! You can tailor the vegetables in the base to your favourites or even just change them every now and then to keep the food interesting. I love this and I hope you do too.

 

 

Butternut Squash and Sweet Potato Crumble

Prep time: 45 minutes

Cook time: 45-60 minutes

Serves: 6

Cost per portion: around 75p

 

 

 

200g butternut squash – cut into small cubes (around one or two centimetres)

200g sweet potato – cut into small cubes (a lot of supermarkets sell prebagged mixes of butternut squash and sweet potato; if you prefer, you can just use one of these instead of cutting your own veg. It saves a lot of time)

1 medium onion

50g butter

25g flour

100-150g grated cheddar cheese

250ml milk

Salt and pepper

 

For the crumble

100g flour

100g butter

35g porridge oats

60g grated fresh parmesan

3 grinds of pepper

 

Melt 25g of butter in a pan.

Finely dice the onion and fry it in the butter for a few minutes until it turns translucent.

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Add the sweet potato and butternut squash and pan roast for around ten minutes. Stir it every few minutes to ensure the vegetables are evenly heated and the ones at the base don’t burn.

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Pour the vegetables into an oven proof dish.

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Put the milk and flour in a pan (you can use the one which the veg was cooked in to avoid extra washing up).

Use a whisk to mix them together to avoid any lumps of flour.

Add the remaining 25g of butter to the sauce mix and gently heat whilst whisking continuously.

After a few minutes, the sauce will begin to thicken as the flour cooks.

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Once the sauce has thickened up and is beginning to bubble, remove it from the heat and stir through the grated cheese, pepper and a little salt (to taste). You want to let the latent heat of the sauce melt the cheese as melting it over the stove will cause the cheese to go stringy.

When you can no longer see anymore cheese in the pan, pour the sauce over the vegetables and stir them together in the oven dish.

 

For the crumble, rub the butter into the flour.

Stir through the rest of the ingredients and then pour the crumble over the vegetable mix.

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Preheat the oven to gas mark 6 (200°C).

Bake the crumble for 45 minutes or up to an hour for an extra crispy crumble. If the crumble starts to turn too dark, cover the top with foil and continue to cook.

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This crumble is stunningly good and can be prepared ahead of time. Just pop it in the oven an hour before you wish to eat and relax!

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If you liked this, you should definitely check out my recipe for macaroni and cheese or if you are looking for something a bit more on the sweet side, why not treat yourself to a delicious honey cake?

Have a good one and I will be back next week for a delicious bread recipe.

H

 

 

Ginger Tofu

Herbs and spices enhance a dish in a way that nothing else can. Spices add layers of flavour whilst herbs provide a freshness that lifts a dish to another level. The difference between a herb and a spice is the region of a plant where they are found. Herbs are the leaves of a plant (like basil or mint) whereas spices can be the root (ginger), the seeds (caraway) or the bark (cinnamon). Some species of plant can provide both herbs and spices like coriander from which we use both the leaves and the seeds. The powdered coriander you buy is made by grinding the seeds.

While herbs and spices are found mostly in savoury foods, there are several which are used in sweet dishes too. People are often afraid to use herbs in desserts which is understandable, herbs have relatively strong flavours and you wouldn’t normally put leaves in a pudding but sometimes it just works. Basil pairs beautifully with white chocolate, peaches, strawberries and mango; mint pairs with dark chocolate; sage and thyme work wonderfully with citrus flavours; saffron gives an incredible yellow colour to a dish and of course, sweet tea flavoured dishes – especially matcha green tea with white chocolate – are very in at the moment. Spices, on the other hand, are used all the time in sweet treats without anyone batting an eyelid: chilli chocolate, gingerbread, cinnamon rolls and pfeffernüsse immediately come to mind. Of course we cannot leave out one of the most common spices used today, in fact this item is so common that it is never really considered a spice, cocoa. Chocolate comes from the seeds of a plant making it a spice!

One of my favourite spices is ginger. It has grown on me a lot over the past few years and now I love it. It’s such a versatile flavouring, you can use it dried or fresh in dishes to give them a spicy kick without making them too hot or just use a little to pack a dish full of flavour. The ginger that we know and love is the root of the plant Zingiber Officinale. It is related to galangal (which it can be substituted for in recipes) as well as turmeric – a spice which provides a vibrant yellow colour at a more affordable price than saffron – and cardamom although we only eat the seeds of the cardamom flower. The zingy nature of ginger makes it a delicious flavour to pair with garlic and chilli. Many of my dinners at university were flavoured with some combination of these three, the proportions adjusted depending on how I was feeling at the time.

The recipe below has ginger as a dominant flavour and when mixed with the soy, honey and sesame oil, creates a sauce which is incredibly more-ish. This dish is amazing both hot and cold so can be whipped up for dinner and then the leftovers can be taken to work and eaten for lunch the next day.

Quick disclaimer: Whilst people get very worked up about reheated rice or eating it cold, they never seem to worry about it when eating sushi and other such dishes. Of course there is a chance that reheated rice can give you food poisoning, there is a chance that any type of food could give it to you. The main issue with rice is a bacterium which lives on the surface of dried rice and isn’t killed by cooking – in fact, it’s the cooling cooked rice that it feeds best on so the moment the rice is cold, place it into the fridge and you should be alright for a few days. I wouldn’t advise keeping rice for more than two days but if you do, make sure you reheat the rice fully until it is steaming. I have never had a problem with rice but it never hurts to be careful.

Enjoy the recipe. This sauce can be used for chicken and beef too if you aren’t a fan of tofu, just substitute them in when cooking and make sure to cook all the meat through properly.

Ginger Tofu

Time: 30 minutes

Servings: 3

Cost per serving: around £1.50

40g peeled ginger

2 cloves garlic

1 tbsp soy sauce

1 ½ tbsp sesame oil

1 tbsp honey

400g firm/extra firm tofu (not silken)

2 ½ tbsp vegetable oil

1 tsp cornflour mixed with 1 tbsp water

1-1.5 cups rice

1 onion

1 carrot

80g edamame/soya beans

Salt and pepper to taste

1 tbsp Sushi vinegar mixed with 1 tsp sugar and ¼ tsp salt (optional)

1tbsp chilli oil (optional)

Place the rice into a saucepan and rinse a few times by half filling the saucepan with water, swilling the rice around until the water turns cloudy and then draining it.

For one cup of rice, add one and a half cups of water to the pan (scale this up for more rice) and bring to the boil over a high heat. Turn the heat down and simmer the rice, covered for about 15-20 minutes.

(If using a rice cooker, rinse the rice and put it into the cooker with the instructed amount of water and turn the rice cooker into cook mode – if it finishes early, it will keep the rice warm.)

Drain the tofu and place it between two boards. Press down on the top board and drain off any excess liquid that comes out of the tofu.

Cut the tofu into small cubes, I tend to do one horizontal cut through the block and then several along each edge giving me around 40 small pieces.

Heat two tablespoons of the oil in a large, non-stick frying pan. It is important to use a non-stick pan as tofu can be a real pain to cook in stainless-steel.

Add the tofu to the oil and leave to fry – I like to add salt and pepper to the tofu while it is frying to season it.

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While the tofu is cooking, grate the garlic and the ginger into a small bowl.

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Stir the honey, soy sauce and one tablespoon of the sesame oil into the ginger and garlic mix.

Once the tofu turns golden on the base and starts to go crispy, turn it over and cook the other side. It will take about five minutes per side to start going crispy.

While the second side is cooking, finely slice the onion into half moons. Thinly slice the carrots into two inch long thin strips. A julienne peeler is ideal for this.

Once the top and bottom of the tofu are crispy, add the sauce mix along with one quarter of a cup (60ml) of water. Be careful as it will spit when you add it to the pan.

Allow the mix to bubble for a minute to cook the garlic and ginger before pouring in the cornflour slurry and stirring to coat the tofu.

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Pour the tofu into a dish and use a spatula to scrape out as much of the sauce as possible.

Add the remaining vegetable and sesame oil to the frying pan and heat.

Tip in the onion, carrot and edamame beans and fry until the beans are cooked. This will ensure that the onion and carrot still have a little crunch.

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I like to add a tablespoon of chilli oil at this point to give the vegetables a little kick.

When the rice is cooked, drain off any water that may be left, place a lid onto the saucepan and allow to steam for a minute to make sure the rice is dry.

Stir together the sushi vinegar, salt and sugar. It may be necessary to heat this in the microwave for ten seconds or so to help everything dissolve.

Pour the seasoning over the rice and gently stir it through.

This can be eaten hot or allowed to cool and then taken for lunches at work or on the go. The seasoned rice will keep in the fridge for a few days (long enough to eat it all safely) and the tofu and veg will also keep in airtight containers. Cold tofu tends to have a slightly firmer texture than warm tofu; personally I prefer the former.

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All packed up in a lunch box and ready to go.

I hope you enjoyed the recipe. If you like tofu, check out my delicious tofu curry – the tricks in it can be applied to any curry to make them vegetarian/vegan or if you would like something a little bit sweeter, check out how to make some delicious, crumbly shortbread.

Have a good one and I will see you next week with a recipe for an annual favourite – the honey cake.

H