Honey and Mustard Stir-Fry

Obviously, you can use any vegetables you like, but the combination of honey and mustard (and, for a touch of tartness, add some lemon juice or sour plum) works really well with greens and potatoes.

Ingredients:

6-8 new potatoes (or 2 larger ones)

water

2-3 shallots

oil

1-2 carrots

1-2 parsnips (or a piece of swede)

honey

mustard

spinach or spring greens

100 g tofu

lemon juice, if desired

Instructions:

1. Wash the potatoes, then boil them for 15-20 minutes in the water.

2. Peel and dice the shallots, then fry them lightly in the oil.

3. Peel and dice the carrots and parsnips and add them to the pan.

4. Add honey and mustard and let the vegetables caramelise a bit.

5. Wash and dice the spring greens. Add them to the pan.

6. Chop the tofu and add it as well. Stir-fry everything together for another 5-10 minutes.

7. Sprinkle with lemon juice, if desired, and serve.

Spinach and Watercress Tart

This is beautifully green and refreshing.

You can add smoked salmon to this if you want. You can also make shortcrust pastry instead of using filo.

Ingredients:

olive oil

3-4 sheets filo dough

150 g spinach

lemon juice

1 pinch salt

75 g watercress

3 eggs

½ cup yogurt (I used soy yogurt)

2 tsp mustard

black pepper, to taste

nutmeg or onion seeds, as desired.

Instructions:

1. Oil an oven-safe dish. Place two sheets of filo dough in it as the bottom.

2. Wilt the spinach (if it’s fresh) in a saucepan over low heat, with 1 tsp oil, 1-2 tsp lemon juice, and the salt.

3. Mix the wilted (or defrosted) spinach and the watercress. Beat the eggs and add them to the spinach. Mix in the yogurt and mustard and any other spices or seasonings you’re using.

4. Put the filling on top of the dough and spread it out. Sprinkle with a little more lemon juice and olive oil.

5. Put the last 1-2 sheets of filo on top of the filling. Fold the filo over so it makes a parcel. Sprinkle with olive oil.

6. Bake at 200 C for about 20-25 minutes, until golden.

Apple and Mincemeat Tart

For M’s mum’s birthday, which was near Christmas, I made a simple apple and mincemeat tart for dessert (and yes, I make so many recipes that I’m not getting around to posting this until August). Unfortunately, in our rush, M and I left the dessert home. We had so many bags to carry that we forgot that one. When we came back, the tart was still waiting patiently by the front door, so we promptly put it in the oven and baked it, then ate it. It’s great served with custard or cream.

Ingredients:

4 apples

oil

2 tbsp sugar

1 tsp cinnamon

phyllo (also spelled filo) dough

½ jar mincemeat

Instructions:

1. Wash and slice the apples. You can also peel them if you prefer.

2. Fry them lightly in oil with the sugar and cinnamon, until a touch golden and caramelised.

3. Oil an oven-safe dish. Place two sheets of filo dough in it as the bottom.

4. Mix the apples and mincemeat on top of the dough. I used several layers of fruit and filo to make it a little nicer.

5. Top with a piece of dough and fold it all up like a parcel.

6. Bake at 200 C for about 20-25 minutes.

Squash Risotto

I used a kabocha squash, but any type would work well. You can vary the vegetables, as usual.

Ingredients:

1 squash

oil

1 onion

1 tsp honey

5-8 Brussels sprouts

1 vegetable stock cube

250 g risotto rice

boiling water

mint

lemon juice

black pepper

truffle oil

Instructions:

1. Wash the squash and rub it lightly with oil. Roast at 200 C for 60 minutes. Then take it out, halve it, and roast for another 10 or 20 minutes.

2. Dice the onion. Fry it lightly in oil and honey.

3. Wash and halve the Brussels sprouts and add them to the onion. Fry for 5-8 minutes.

4. Add the stock cube. Mash it to break it up.

5. Add the rice. Let it brown slightly with the onion and sprouts (about 2-4 minutes).

6. Pour boiling water over the rice. Cook for about 10 minutes, stirring now and then.

7. Once the water has boiled away, add some more. Cook for another 10 minutes, stirring occasionally.

8. Peel and de-seed the squash. Chop it into pieces.

9. Test the rice. If it is firm but not crunchy, it’s ready. If it’s too crunchy, add more water and cook a few more minutes, then test again.

10. Put the squash in and stir.

11. Season with mint, lemon juice, black pepper, and truffle oil to taste.

Easy Scrambled Eggs

This is a perfect light and healthy evening meal. I served it recently with my focaccia and it was very soothing for a cold night. It can be varied endlessly.  Add different vegetables or serve with smoked fish or top with fresh herbs.

Ingredients:

5-8 mushrooms

oil

2 large tomatoes or a handful of cherry tomatoes

about 50-75 g spinach

6 eggs

¼ cup milk (I used rice milk)

Instructions:

1. Brush the mushrooms and slice them. Saute them lightly in oil.

2. Wash and slice the tomatoes. Add them and the spinach to the mushrooms.

3. Whisk the eggs and milk. Then add it to the pan.

4. Stir frequently and cook over low heat until just set (just a few minutes). Serve with toast.

300th Post

This is just a digression to note that this is my 300^th post. Over the course of two and half years and over three hundred different recipes (and many more meals than that, obviously), my beloved M has been with me. She’s my sous chef and my taste-tester and my appreciative audience. Most importantly, she’s my amazing, gorgeous, kind wife. Thanks to her for being who and what she is.

And thanks to you for reading this and trying out my recipes!

Roasted Vegetables

This is really easy to vary, but the combination I made worked so well. It was great over couscous for a light, healthy dinner.

Ingredients:

½ swede

2 carrots

1-2 apples

olive oil

1 pinch salt

1 pinch rosemary

Instructions:

1. Wash, peel, and chop the vegetables and apples.

2. Put them in an oven-safe dish and rub with oil.

3. Grind the salt and rosemary together in a mortar and pestle and then sprinkle over the vegetables, or else just sprinkle.

4. Roast for 25-35 minutes, stirring halfway through, at 180 C.

Saffron Cake

Delicious, expensive saffron. Just a little bit goes a long way, as in this cake.

Ingredients:

1 package saffron (0.4 g)

½ cup milk (using rice or soya milk is fine fine)

50 g vegetable oil plus extra for the tin

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp salt

3 eggs

¾ cup sugar

Instructions:

1. Crush the saffron with a mortar and pestle.

2. Warm it up with the milk. Add the vegetable oil and vanilla.

3. Mix the flour, baking powder, and salt together.

4. Whisk the eggs with the sugar until light and fluffy.

5. Carefully fold the saffron milk, the flour, and the eggs together until all mixed, but without losing the eggs’ fluffiness.

6. Oil the cake tin and put the cake mixture in.

7. Bake at 180 C for about 20-30 minutes.