All posts filed under: Sides

A Vegan Curry Feast (for hearty meal lovers)… Mushroom Pasanda, Bombay Potatoes & Masala Roast Chickpeas…

Curry is usually Tim’s domain, because he makes a good one!  But I think I might have trumped him (yes I am competitive!)  The Mushroom Pasanda is definitely inspired by our good friends over at Able & Cole but there are a few tweaks here, mainly based on what was in the cupboard or fridge and also because I had some beautiful black cherry tomatoes in my veg box, which I thought would make a good substitute for the tomato puree in the Able & Cole recipe.  They did go beautifully and my mouth is watering now I’m thinking about this dish.  It hits all the right spots and stands alone, without the extras.  We always get a bit indulgent on weekends though which is why I cooked up a storm last night, and why I wont need to eat for several days now!! (ahem…) Ingredients for the Mushroom Pasanda (serves 2): 1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, …

Simple Sauerkraut (it’s not just for supermodels!)

Whaaat?  Well what else would you do with a cabbage glut?  Who’s got a cabbage glut you say?  Well, not us exactly, but I do find us with slightly more cabbage than we can comfortably get through.  So with the latest haul from the allotment (and by haul I mean 2 cabbages) I thought I’d give sauerkraut a go!  I’ve read a lot recently about the health benefits of fermented foods.  They’re rich in live healthy bacteria and we can cultivate them ourselves for free!  So before you do as I did and think ‘it’s not for me’… think twice when you next look at a cabbage in your fridge… or on the supermarket shelf for that matter… They’re in season right now, making it easier to pick up cheap, organic, local products at their nutritional best!  This article in the Guardian says pretty much everything I want to say… so if you’re not convinced yet, but still slightly intrigued read more here… particularly the heading on ‘why sauerkraut is good for me’ which names …

Cumin Roast Chickpeas & Brutus fighting Popeye Salad “Give him the Twister Punch Popeye”

I love chickpeas… my kids love chickpeas and I use a lot of them. It’s minor panic time if there aren’t chickpeas in the house!  Oooo they’re just little pods of hearty nourishment, and they’re so versatile!  Apart from houmous, which I keep a vat of in the fridge always, They make a great soup and really beef up a salad too… We had this salad with our Harissa Roast Chicken, but it stands alone as a quick, healthy lunch too…Iron rich, great for the blood and full of vitamins says BBC Good Food. Scroll down for a classic Popeye moment… Ingredients (serves 4 as a side or 1-2 for lunch): 1 can chickpeas (drained) 1/2 bag baby spinach Juice 1/2 lemon 1 tbsp extra virgin olive oil Salt & pepper Generous pinch of cumin Method: 1. Pre-heat the oven to 180C 2. Drain and rinse the chickpeas & add to a roasting tin. 3. Sprinkle the chickpeas with salt, pepper, a generous pinch of cumin and a drizzle of olive oil.  Shake them up …

Wholemeal Pumpkin & Feta Muffins

We have a massive glut of pumpkins… ’tis the season!  Actually, I was looking through my instagram account this morning and noticed how beautifully seasonal the pictures look (unintentionally, but glad they do).  The food is the colour of autumn, all oranges, deep reds and browns, it’s quite beautiful.  I haven’t had the account very long, and I’m wondering if the colours will change with the seasons?  It’ll be interesting to see! So, back to the pumpkin glut… With Halloween lurking, we’ve earmarked enough pumpkins for spooky lanterns, and there’s pumpkin soup of course… and now, following a few experiments and suggestions from my lovely friends there’s Pumpkin & Feta Muffins… So here goes… Ingredients (makes 12): For the roast pumpkin: 1 lb peeled pumpkin flesh 12 fresh sage leaves Olive Oil Salt & Pepper For the muffin: 250 wholemeal spelt flour (spelt has a lovely nutty flavour, but wheat is good too) 100g salted butter 150g feta 1 egg 1tsp baking power 1/2tsp bicarbonate of soda 100mls whole milk ground black pepper handful of …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …