Vegetarian Moussaka (that could be vegan)

This recipe is adapted from one by Anna Jones, featured in the Vegetarian Society's recent magazine. Anna has made it vegan - more on this at the end of the recipe* - but this version remains vegetarian and has some short cuts including the all-important sauce. It should take perhaps 1h 20m from start to serving; some ingredients can be prepped while others pre-cook. 

Although this recipe looks quite long, there are no special skills involved - only peeling, slicing, turning and layering, and possibly boiling a kettle for the sauce. The quantities given serve 2 to 3.

A medium-sized griddle pan gives a nice effect for the aubergine and potatoes, but otherwise a frying pan is OK. Also needed is a large roasting tin and a fairly shallow, lightly-oiled oven-proof dish - a round one especially suits the finished moussaka. I used a cast-iron frying pan 4cm deep and diameter about 20cm. Some kitchen paper is useful to blot the tomato slices.

The oven is set at 180C and preps can begin as soon as it's switched on.

Vegetarian Moussaka
Ingredients
2 tbsp oil
250g large tomatoes (3-4)
2 medium red onions
1 small red chilli snipped finely or half tsp chilli flakes/powder
1 lemon, juice and grated zest
salt & pepper
300g small potatoes
1 large aubergine
500ml cheese sauce - ready-made or hot-water packet or granules
2 tbsp snipped fresh parsley

Method
1  Pour the oil into the roasting tin and place in the oven when you switch it on.
       While the oven heats up, slice the tomatoes to 1cm, blot with kitchen paper then 
       halve them. Peel the onions and slice slightly more finely; halve the larger rounds.

2  When the oven is up to temp, tip in the tomatoes and onions. Add the chilli and
       lemon zest, then season with salt and pepper. Toss to coat the ingredients
       well, then roast for 20 mins. Remove from the oven but maintain the temp.
       Meanwhile ...

3  Wash the potatoes and slice to about 1.5cm. Place in a pan with water, bring to the 
       boil and simmer 15 mins, then drain. Meanwhile ...

4  Heat the griddle pan (or frying pan) with a dash of oil. Trim the ends from the
       aubergine then slice to 1.5cm. Cook the slices in batches until browned both sides. 
       Set aside.

5  Griddle or fry the potato slices until browned each side, then arrange in the oven
       dish. 

6  Add the lemon juice to the tomato and onion and mix well, then pile on top of
       the potatoes, spreading evenly. Top with a nice arrangement of the aubergine.

7  Make up the sauce (if not ready-prepped) and pour it over the veg, covering
       all the aubergine. Bake for about 25 mins until bubbling and turning brown.
       Scatter the parsley over the dish just before serving. 

Alternative Ingredients
The main ingredients are basic and don't lend themselves to alternatives, but if the sauce isn't that strong, some crumbled blue cheese or Cheddar could be mixed in. Some thinly sliced mushrooms could be added as a layer between tomatoes and aubergine, and/or two pressed garlic cloves, but otherwise I would keep to the hymn sheet.  

Accompaniments
For wine I prefer red with this. A small side salad would go well, and perhaps some crusty bread if potatoes and bread are acceptable to your diners at the same meal. Or you could go mad and serve a couple of nice browned vegetarian sausages at the edge of the plate.

*Anna Jones's Vegan Version
The sauce is the issue. Anna recommends making a bechamel by melting 1.5 tbsp of coconut oil in a pan, adding same quantity of spelt flour, mixing to make a roux, then adding 150ml unsweetened almond milk gradually, whisking all the time to keep it smooth and continuing until it thickens.




 

A Christmas Tart with Crispy Pastry and Crunchy Feta

Around half of my close family are vegetarian or non-meat eaters, so one of our Christmas gatherings will probably include the usual poultry but definitely one of my vegetarian creations. The 'others' are kind and aware of the roast potato thing (separate, cooked in oil) and the rest of it, so all will be well.

This year, we expect that eight of us will meet up at my brother's for a pre-Christmas lunch, and I've been practising the main course that I'll bring for myself, Mr P, and any of the others who are tempted. It has eight ingredients and needs 25-30 mins baking. 

Best way is to make the pastry case first, to cover the base and sides of the dish, and leave it chilling in the fridge while prepping all other ingredients. If using frozen pastry sheets, leave in the fridge overnight to thaw or at room temp about 3h. Once the case is ready, 20mins should see the ingredients processed and the tart ready for the oven. Quantities can be halved, doubled and so on. If preparing in advance, don't fill the pastry case until it's time to bake the tart, otherwise the base could go soggy.

This quantity nicely fills a shallow 18-20cm diameter dish, and it's best to line the base with a circle of parchment to make sure the pastry won't stick to the dish.

Christmas Tart - serves 4.  
Oven can go on at around the time the mushrooms start to sautee, at 180C.
Here's what mine looked like - any leftover pastry can be made into decorations and just placed on the top:

Ingredients
200g short pastry - home-made or as a frozen ready-rolled sheet, rolled out a little
          more thinly to make it bake to crispy and light
2 tbsp oil
150g interesting mushrooms, e.g. shiitake, oyster (straight whites OK too), trimmed
          and coarsely sliced
6 tbsp cranberry sauce, drained of loose liquid
1 egg
60ml double cream
150g vacuum-packed cooked chestnuts, halved
80g feta, roughly chopped

Method
1  As above, line the base of the oven-proof dish with parchment, set the pastry
          in it and leave to chill.
2  Heat the oil in a medium pan. Add the mushrooms and sautee gently 4-5 mins,
          stirring occasionally, then set aside to cool.
3  Spread the cranberry sauce evenly over the base of the tart.
4  Beat the egg and cream in a small bowl.
5  Scatter the chestnuts, mushrooms and feta evenly over the tart.
6  Pour the egg and cream mixture into the dish, aiming for it to top all of the
          other ingredients and fill any gaps.
7  Bake towards the top of the oven for 25-30mins until nicely browned. Remove
          from the oven and leave for 3 mins or so to finish setting before serving.
          
Serve with ...
... just a side salad for a light meal, otherwise roasted potatoes, boiled and buttered baby potatoes, broccoli or beans. I don't think this needs a sauce, but it could take a parsley sauce quite nicely.


Alternatives
Canned evaporated milk - maybe 100ml - could replace the cream if necessary. For a herby version, perhaps thyme leaves or snipped basil. Blue cheese could replace feta, and tastes great cooked, but here the feta ends up slightly crunchy which is delightful along with the crispy pastry.

Lovely Crumbly Blackberry Traybake

Whenever there are plenty of blackberries around, so are there plenty of recipes in magazines and on TV. This is one of mine, and my favourite; it's easy to make, doesn't require the use of every one of your utensils, can be cut into your most useful serving size, and is quite a crowd pleaser. It's similar to Apple and Cinnamon Traybake, recipe for which was posted a couple of years ago.

The most time-consuming part of this, for me, is the obsessive examining of every single berry several times, to make sure that none of those tiny wormy things is hanging around. We have berries in the garden and don't use chemicals, so very occasionally ..... Therefore the berries are checked, swished around in a bowl of water for a bit, drained, dried, examined again then either passed fit for duty or, if not in great nick, tipped into the wormery.

This recipe makes about 30 smallish squares, and takes a little under an hour from start to out-of-the-oven - apart, that is, from blackberry inspection.

Blackberry Traybake
Prepare in advance a parchment-lined square or rectangular cake tin about 4-5cm deep; I use one 24x18cm, which is roughly equal to 21cm square.
     The oven should be at 180C, shelf at middle height.

Ingredients
175g butter
250g caster sugar
3 eggs
3 tsp vanilla extract
270g self-raising flour
400g blackberries
75g demerara sugar (optional) 

Method
1  Put the butter in a large microwave-safe bowl and microwave 20 secs or until softened
    but not melted. (If no microwave, just leave to get to room temp.)

2  Add the caster sugar, eggs and vanilla and whisk until smooth.

3  Tip in the flour and the berries, and mix gently with a spoon (to avoid breaking the
    berries) until no flour is left visible.

4  Pile the mixture into the prepared tin and smooth over the top. Sprinkle the demerara
    sugar evenly over.

5  Bake for about 35 mins until golden and until a skewer poked diagonally through the
    centre comes out clean. The top should also spring back if lightly pressed down.

6  Cool for 10mins or so in the tin, then cut into pieces with a very sharp knife as 
    required. (I like approx 4x3cm. Then you can eat two at a time without feeling guilty.)

Instead of blackberries, raspberries could be used, or gooseberries softened a little in a pan with a few drops of water. Haven't tried it with dried cranberries, but will do, perhaps soaking them in boiling water for a few minutes then draining and drying well. 

The squares can be kept in a tin, in the fridge if more than a few days, and they should freeze well.

Nice for picnics!

Luscious Stuffed Peaches w Caramel & Whisky Sauce

As is always my aim, this recipe delivers a really nice, really easy dish, and I consider it to be so gorgeous that it's suitable for a romantic dinner dessert as well as one to impress a family. It's portable, too, if necessary - so next visit to my brother and sister-in-law I'll be preparing the components and taking them to assemble after main course at lunch.

The quantities given will serve two - with quite a rich filling and sauce, two peach halves is just right per person. The recipe is based on an idea from The Guardian Cook supplements, but the sauce is different. If the ingredients are ready measured out, 25-30 minutes should be enough to prepare and serve.

Here the peach halves are grilled, but could instead be heated and marked on a griddle pan (cut side only is enough) until hot and gently seared. I like whisky in the sauce, but Southern Comfort is good too - or neither, and substitute a pinch of salt.

Ready for the grill or griddle

Luscious Stuffed Peaches with Caramel and Whisky Sauce
Ingredients
2 large ripe peaches
110g mascarpone
2 tsp vanilla extract (otherwise use essence)
70ml single cream (double would work but result in a thicker sauce)
30g soft dark brown sugar
15g butter
1 tsp whisky 

Method
1  Cut each peach right around, starting at the stalk site, cutting right to the stone.
         To remove the stone, hold each half gently and twist - the halves should
         separate (as do avocados), but if not, carefully insert a knife to ease out the
         stone. Put the halves, cut side up, in the grill pan.
2  Put the mascarpone and vanilla extract into a bowl, mix them well and set aside. 

Mascarpone & sauce

3  Place the cream and sugar in a small pan and heat gently, stirring at times, until
         the sugar is dissolved. Bring to a simmer for 3 mins, stirring occasionally. Remove
         from the heat, add the butter and whisky (or Southern Comfort or salt) and stir until 
         the butter has melted.
4  Heat the grill, then place the peaches under it until they start to scorch (keep watch), 
         then remove from the heat and place two halves on each of two small dessert
         plates. 
5  Scoop the mascarpone mixture into the centre of the peaches, then drizzle the
         sauce lightly over them, allowing it to pool a little around the plate.

And ... eat!

If serving this after a cooked meal, you could follow the recipe up to the end of stage 4 before devouring the main course. Then it takes just a couple of minutes for step 5.

I wish we had a peach tree in the garden. Wouldn't be possible with our apples - although come to think of it, plums might work OK providing they are well ripe. But not so decadent.

Riverford's Vegetarian Recipe Box Reviewed

We've received and enjoyed regular Riverford veg boxes in the past, though not currently as Mr P's veg plot is so productive. So it was very nice to be offered one of their new vegetarian recipe boxes to use and, if appropriate, review. The box contains three recipes, each said to serve two people.

All ingredients (apart from olive oil, salt & pepper) are included amounting to about 12 per recipe, and items to put in the fridge are clearly marked. Fresh veg/salad/fruit are neatly arranged either side of the middle compartment which contains all the cans, spices, oils etc in three sections to match the three recipes. Wherever possible, all ingredients are organic.

Each dish was very good, with both of us impressed. Instructions are very clear; however, the timings given to prepare and cook were always less than it took in my kitchen - and I am generally considered a fast and efficient cook! Quantities were generous (there were leftovers of everything) and all fresh foods were in very good condition. One other point - each recipe recommends preparing within 5 days, so once the box arrives the cook/s will need to bear this in mind when planning.

Here are the Thrilling Three, with brief comments (I can answer any other queries via the comments box):

1  Jerk Chickpeas & Roasted Peppers with Callaloo (spinach & coconut sauce)

This made two meals for us with some of each of the three components left over.  Greatly enjoyed it.

2  Broad Bean, Beetroot & Spelt with Sheep's Cheese, Radish & Mint

Of the three, this was my favourite. I even - for the first time ever - obeyed the instruction to remove the skins from the cooked broad beans! The mix was perfect, and the sheep's cheese crumbled over the top was really creamy - it's on my shopping list already.

3  Japanese Sesame Beans with Carrot & Aduki Miso Noodles 

I didn't toss the noodles/carrots/aduki beans which is why it looks different

This was Mr P's favourite of the three, and distinctively Japanese rather than Chinese. I was unsure about the quantity of water to add to the aduki beans and carrots, and found using only half the amount was perfect. I enjoyed this and used chopsticks with it, noodles notwithstanding.

*             *             *             *             *             *

There were no individual parts of the instructions which were difficult to understand or follow, so it's a case of 'anyone can do this' - although those who don't cook complex dishes that often may need to allow plenty of time.

So thank you, Riverford - this was good fun to complete and eat. I can certainly recommend it to anyone who wants to produce restaurant-quality vegetarian meals for two.

Tofu in Cider with Apple, Mushrooms & Garlic

Looking through this recipe, there are lots of possible substitutions to suit various tastes - see last section, though the details here are how I like it best. Can easily be made vegan.

Should take around 45 minutes all told, and it helps to prepare the first few ingredients before starting to cook (e.g. up to and including the mushrooms). This dish is relatively low in calories for a main course, and is cooked using one large frying pan and one ring on the hob. It would also work well in the slow cooker, adjusting the timescale of course.

Wish I'd snipped that large leaf.

Tofu in Cider with Apple, Mushrooms and Garlic - serves 2
Ingredients
1 tbsp oil
180g firm tofu, cut into bricks around 3 x 1.5 x 1cm
1 tsp oil
1 medium red onion, peeled & diced
2 garlic cloves, peeled & crushed
2 tbsp fresh herbs such as thyme leaves or snipped sage or coriander
1 medium apple, cored and diced (no need to peel)
140g medium-sized mushrooms, trimmed & quartered
230ml vegetarian-suitable dry cider (or apple juice)
1 good tbsp Dijon mustard
100ml double cream (or 80g full fat cream cheese)
80g baby spinach leaves, washed
s & p
small handful of chives (or garlic chives), finely snipped

Method
1  Heat the first measure of oil in a large frying pan. Meanwhile blot the tofu well
    in layers of kitchen paper before frying it gently for about 10mins, turning once,
    until lightly browned both sides. Remove from the pan.

2  Heat the second measure of oil in the pan and sautee the onion and garlic for
    5mins, stirring from time to time.

3  Add the herbs, apple and mushrooms and cook for a further 5mins, stirring
    occasionally.

4  Add the cider (or apple juice), the mustard and the tofu; simmer 5mins.

5  Mix in the cream (or cream cheese) and spinach, and season well. Cook for 
    another couple of minutes until heated through and the spinach has wilted.

6  When serving, sprinkle each plate/bowl with the chives.

Alternative ingredients
•  Good with Quorn chunks in stead of tofu, or indeed with Quorn fillets kept whole.
•  Low fat cream cheese could be used, but tends to end up a little weaker.
•  Same with low-fat yogurt. Full fat would be OK.
•  White onions work as well as red, but just don't look quite so pretty.
•  Creamed horseradish could replace the mustard.
•  Chives might be replaced with very finely sliced onion, fried until crisp. 
•  For vegan version, check the cider and if dodgy, use apple juice. Substitute the
        cream/cheese with suitable cream such as Alpro.

Added Extras
Rice (preferably whole-grain), mash with parsley, or crusty bread.
Dry white wine or white grape juice - more apple juice might be a step too far.
 

Nice Savoury Tart for the Family - Leek, Mushroom & Walnut

Usually my recipes serve 2 or 4, but since I made this tart for 6 of us, here are the recipe and the quantities used. It's at its finest straight out of the oven - and is most easily divided by cutting with scissors! Can be eaten at room temperature, or - if there is any left - reheated in a moderate oven for about ten minutes.

Ready-rolled pastry is a little more expensive than block, but saves so much time. Here I used a single sheet of Sainsbury's puff pastry; it weighs 375g, which is a little more than most other brands, and just right for six.

Leek, Mushroom and Walnut Tart
Ingredients

READY

375g sheet of ready-rolled puff pastry
3 tbsp decent oil
4 fat leeks, trimmed & sliced to about 15mm
200g mushrooms, trimmed & thinly sliced
50g walnut pieces, chopped coarsely
2 eggs
150ml creme fraiche or double cream
90g blue cheese - preferably vegetarian Stilton
2 tbsp snipped sage leaves (or other herb)

Method 
1  Line a large rectangular baking sheet with parchment. Unroll the pastry and place 
    on the sheet, then use fingers to pinch up the sides all round to about 15mm.

STEADY

2  Heat 2 tbsp of the oil in a large pan and saute 
    the leeks for about 10 mins; stir occasionally.
    Move them from the pan into a large bowl.

3  Add the rest of the oil to the pan and saute the
    mushrooms and walnuts for 3-4 mins. Add to 
    the leeks.

4  Beat the eggs lightly in a bowl with the creme 
    fraiche or cream, then crumble in the cheese, 
    add the sage and mix well.

5  Spread the leeks and mushrooms evenly across the pastry, then pour the egg/creme
    mixture over them and smooth out.

6  Bake for 30-35 mins until the filling is set and the pastry browning nicely.

GO!

Adjustments, Anyone?
If the family likes tomatoes, halved baby cherry or plum tomatoes could be dotted around the tart before baking, cut side upwards. If there's no sage, thyme leaves or coriander would be good. Hazel nuts could be substituted for walnuts, and you could add peas or sweetcorn!

Sides
We had a salad of baby spinach leaves, rocket, celery, cucumber, chopped dates and chopped pears. For a more substantial meal, buttered baby potatoes would be nice, and parsnips roasted in a lower shelf as the tart cooks instead of salad.

And to Drink?
Either a dry white wine or a light red (e.g. beaujolais) might go well, otherwise perhaps apple juice or just a sparkling mineral water.

A Pilgrim's Help in Confronting a Demon!

Couscous with Cheddar, Mushrooms and Onions

The company who make Pilgrims Choice kindly offered some of their cheese if I'd like to taste it, cook with it and blog about it. Since cheese is a favourite of ours, I was happy to say yes.  And because couscous has long been a problem for me - apparently healthy but bland - it seemed a good idea to take the bull by the horns, grasp the nettle, etc etc. Especially as middle-eastern food is trending in magazines.

Oddly, I get on well with tebbouleh which involves bulgar wheat - along with couscous, it's made from durum wheat. Bulgar could be a substitute here.

Pleased to say this actually worked well, so the birds will not be getting the rest of the couscous (after I soaked some to put in their latest bird cake-in-a-mug). The cheese was Pilgrims Choice Extra Mature Cheddar and made an excellent nibble before the cooking began. Would be a full-flavoured addition to a cheeseboard as well as for cooked dishes.

The recipe takes 30 minutes or so once the ingredients are ready. The quantities would serve 2 as a main; I made half because Mr P shares my uncertainly about the grain.

Couscous with Cheddar, Mushrooms and Onions

Ingredients
60g wholewheat couscous
150ml boiling water
30g pine nuts or flaked almonds (optional)
1 tbsp oil
1 medium onion (80-100g), peeled and coarsely chopped
100g mushrooms, wiped and stalks trimmed, fairly thinly sliced
Heaped tbsp snipped herbs, e.g. parsley, coriander, basil, sage, or thyme leaves
50g cheddar, coarsely grated e.g. Pilgrims Choice Mature!

Method
1  Place couscous in a small bowl. Stir in the water and leave for a few minutes.
2  Meanwhile, toast the nuts by heating gently in a small, dry pan for about 5 mins,
          stirring frequently to prevent charring.
3  Empty the nuts into the couscous. Use the same pan to heat the oil.
4  Fry the onions gently for 5 mins.
5  Add the mushrooms and fry a further 5 mins.
6  Add these to the couscous with the herbs and about 3/4 of the cheese and some
          ground black pepper and mix well.
7  Sprinkle the remaining cheese over the top.
8  Heat through by either microwaving (maybe 1min30secs) or placing under a hot grill
          for a couple of minutes.

The ingredients can be juggled around to some extent. Grated nutmeg might be good, or finely sliced leeks instead of onions. A couple of crushed garlic cloves could be added at Stage 4, as could some finely sliced red pepper.

To my surprise this was an easy cook-up that I'm very likely to prepare again. I don't expect to serve it to Mr P any time soon, but with this quantity, the second half could be chilled and reappear at room temperature the next day.