This was inspired by a recipe I saw in Delicious magazine. Smoked mackerel is a pretty cheap fish that you can use in a number of dishes, such as salads, omelettes, and this soufflé.
Ingredients:
15 g butter, plus more for the dish.
1/8 cup flour (about 15 g)
2 tbsp hot horseradish
1 cup milk
250 g smoked mackerel
black pepper
3 eggs
Instructions:
1. Grease an oven-safe dish. Melt the butter over low heat, then add the flour and the horseradish.
2. After another couple of minutes, add the milk until it gets warm.
3. Remove the skin and bones from the mackerel and then flake it into small pieces. Add it to the milk. Season with black pepper.
4. Separate the eggs. Add the yolks to the mackerel and mix. Whisk the egg whites.
5. Carefully mix the two mixtures together, then put them in the dish.
6. Bake at 200 C for 15-20 minutes.
Wednesday, 28 March 2012
Saturday, 24 March 2012
Coming-Out Stories
Some of you might enjoy this blog, which features coming-out stories. What’s your coming-out story?
Tuesday, 20 March 2012
Morning Glory Muffins
Don’t snicker at the name – these are common muffins in the US, where “morning glory” has a much more innocent meaning (it’s a flower and not something men get in the morning).
These are pretty healthy and really tasty. You can also add nuts or coconut.
Ingredients:
1 apple
3-5 carrots (about 2 cups worth)
1 cup vegetable oil
1 cup raisins
2 cups flour
1 cup sugar
2 tsp baking soda
1 pinch salt
2 tsp vanilla extract
2 tsp cinnamon
2 eggs
Instructions:
1. Peel, core and grate the apple and peel and grate the carrots.
2. Add the oil and raisins to the apple and carrots.
3. Mix the flour, sugar, baking soda, salt, vanilla and cinnamon together.
4. Beat the eggs and mix them with the dry ingredients.
5. Mix the eggs with the apple and carrots. Mix everything together well.
6. Put in muffin tins and bake for 18-20 minutes at 170 C.
These are pretty healthy and really tasty. You can also add nuts or coconut.
Ingredients:
1 apple
3-5 carrots (about 2 cups worth)
1 cup vegetable oil
1 cup raisins
2 cups flour
1 cup sugar
2 tsp baking soda
1 pinch salt
2 tsp vanilla extract
2 tsp cinnamon
2 eggs
Instructions:
1. Peel, core and grate the apple and peel and grate the carrots.
2. Add the oil and raisins to the apple and carrots.
3. Mix the flour, sugar, baking soda, salt, vanilla and cinnamon together.
4. Beat the eggs and mix them with the dry ingredients.
5. Mix the eggs with the apple and carrots. Mix everything together well.
6. Put in muffin tins and bake for 18-20 minutes at 170 C.
Friday, 16 March 2012
Rice Pudding
M likes rice pudding but I’m not so keen (perhaps this is because I’m not English and didn’t grow up with it). Still, I aim to please, so this is the dish I came up with.
Ingredients:
butter or oil to grease the dish, plus 1 tbsp butter if desired
½ cup pudding rice
4 cups milk (rice or soya milk work fine)
½ cup sugar, or more to taste
4 tsp cinnamon, or more to taste
1 tsp nutmeg, or more to taste
2 tsp vanilla, or more to taste
½ cup raisins, or more to taste
Instructions:
1. Grease an oven-safe dish and put the pudding rice, 2½ cups milk, ¼ cup sugar and 2 tsp cinnamon in it.
2. Bake at 150 C for 40 minutes
3. Stir, then grate in the nutmeg. Add another 1 cup of milk and the vanilla. Bake for another 20 minutes.
4. Stir again, then add the rest of the milk and cinnamon, and the raisins. Also add the 1 tbsp butter if you want a more buttery taste.
5. Bake for another 20 minutes, then serve.
Ingredients:
butter or oil to grease the dish, plus 1 tbsp butter if desired
½ cup pudding rice
4 cups milk (rice or soya milk work fine)
½ cup sugar, or more to taste
4 tsp cinnamon, or more to taste
1 tsp nutmeg, or more to taste
2 tsp vanilla, or more to taste
½ cup raisins, or more to taste
Instructions:
1. Grease an oven-safe dish and put the pudding rice, 2½ cups milk, ¼ cup sugar and 2 tsp cinnamon in it.
2. Bake at 150 C for 40 minutes
3. Stir, then grate in the nutmeg. Add another 1 cup of milk and the vanilla. Bake for another 20 minutes.
4. Stir again, then add the rest of the milk and cinnamon, and the raisins. Also add the 1 tbsp butter if you want a more buttery taste.
5. Bake for another 20 minutes, then serve.
Monday, 12 March 2012
Chinese-Style Fried Rice
This is a great way to use leftover rice and it’s best if you make the rice the day before, as that somehow affects the starch so that the rice gets crispier. You can make the rice the same day, however.
This can also be easily varied by adding any sort of vegetables you have on hand and any protein you want (Chinese restaurants often serve this with chicken, but I use tofu or seitan, obviously).
Ingredients:
1 onion
oil (sesame oil works well in this if you have it)
about 1 tbsp chopped coriander
vegetables (around 200 g) (I used broccoli, spinach, and peas this time, but corn and carrots are also good)
white rice (about 40 g uncooked rice per person) – cooked the night before and left in the fridge overnight
tofu, if desired
soy or tamari sauce to taste (about 1/8 to ¼ cup)
2 eggs
Instructions:
1. Dice the onion and fry it in the oil in a large frying pan or wok. Add the coriander.
2. Defrost the vegetables, if using frozen, or wash and chop them if using fresh.
3. Add the rice to the onion and fry it for a few moments. Then add the vegetables. Dice the tofu, if using it, and add it and the soy sauce. Continue to stir-fry, adding more oil if needed.
4. Whisk the eggs and add them to the pan just a few moments before everything is done. Stir-fry while stirring for 3-4 more minutes, until the eggs are just set into strips. Then serve the rice.
This can also be easily varied by adding any sort of vegetables you have on hand and any protein you want (Chinese restaurants often serve this with chicken, but I use tofu or seitan, obviously).
Ingredients:
1 onion
oil (sesame oil works well in this if you have it)
about 1 tbsp chopped coriander
vegetables (around 200 g) (I used broccoli, spinach, and peas this time, but corn and carrots are also good)
white rice (about 40 g uncooked rice per person) – cooked the night before and left in the fridge overnight
tofu, if desired
soy or tamari sauce to taste (about 1/8 to ¼ cup)
2 eggs
Instructions:
1. Dice the onion and fry it in the oil in a large frying pan or wok. Add the coriander.
2. Defrost the vegetables, if using frozen, or wash and chop them if using fresh.
3. Add the rice to the onion and fry it for a few moments. Then add the vegetables. Dice the tofu, if using it, and add it and the soy sauce. Continue to stir-fry, adding more oil if needed.
4. Whisk the eggs and add them to the pan just a few moments before everything is done. Stir-fry while stirring for 3-4 more minutes, until the eggs are just set into strips. Then serve the rice.
Thursday, 8 March 2012
Creamy Smoked Salmon Pasta
Since my partner isn’t a vegetarian, I do sometimes make fish dishes at home for her (I haven’t cooked any meat since I lived with my parents as a teenager). Trimmings of fish are much cheaper than regular fish and can be used in pies, flans, pasta, and many other dishes.
Ingredients:
1 onion
oil
honey or sugar
75 g green peas (frozen is fine)
pasta (about 75 g per person)
water
150 g smoked salmon (I used trimmings, which are cheaper and taste just as good)
soy cream (regular is fine too)
pumpkin seeds
chives
Instructions:
1. Dice the onion and fry it in the oil. After a few minutes, add the honey or sugar, so the onion turns brown and caramelises.
2. Add the peas to the onion. Set the pasta to boil (depending on the type of pasta, this could take 2-10 minutes).
3. Mix the salmon and cream in with the onions. Stir and cook while the pasta is boiling.
4. Sprinkle pumpkin seeds over the salmon, then chop fresh chives and add them as well.
5. Serve the pasta with the creamy salmon sauce over it.
Ingredients:
1 onion
oil
honey or sugar
75 g green peas (frozen is fine)
pasta (about 75 g per person)
water
150 g smoked salmon (I used trimmings, which are cheaper and taste just as good)
soy cream (regular is fine too)
pumpkin seeds
chives
Instructions:
1. Dice the onion and fry it in the oil. After a few minutes, add the honey or sugar, so the onion turns brown and caramelises.
2. Add the peas to the onion. Set the pasta to boil (depending on the type of pasta, this could take 2-10 minutes).
3. Mix the salmon and cream in with the onions. Stir and cook while the pasta is boiling.
4. Sprinkle pumpkin seeds over the salmon, then chop fresh chives and add them as well.
5. Serve the pasta with the creamy salmon sauce over it.
Sunday, 4 March 2012
Madhur Jaffrey’s World Vegetarian
I have mentioned my cousins before here; I have no siblings, so these two guys are like brothers. One of them very thoughtfully bought me Madhur Jaffrey’s World Vegetarian cookbook.
It’s a James Beard Foundation award-winning book, so you know it’s good, but besides the accolades, it’s a great cookbook. It has over 600 recipes, all vegetarian, and they are divided up into categories such as dried beans and peas, grains, dairy, sauces, and so on. Jaffrey also has a list of helpful resources.
Some people are really unsure about how to make healthy vegetarian food, but this book offers a huge number of tips and recipes. Nothing is too complicated to make either. I personally especially love the aubergine dishes, but most of Jaffrey’s recipes are great.
I am lucky to have received such a wonderful book as a present from an equally wonderful relative.
It’s a James Beard Foundation award-winning book, so you know it’s good, but besides the accolades, it’s a great cookbook. It has over 600 recipes, all vegetarian, and they are divided up into categories such as dried beans and peas, grains, dairy, sauces, and so on. Jaffrey also has a list of helpful resources.
Some people are really unsure about how to make healthy vegetarian food, but this book offers a huge number of tips and recipes. Nothing is too complicated to make either. I personally especially love the aubergine dishes, but most of Jaffrey’s recipes are great.
I am lucky to have received such a wonderful book as a present from an equally wonderful relative.
Wednesday, 29 February 2012
Hearty Barley and Black-Eyed Pea Stew
As the weather gets chillier, my mind (and my stomach) turns to heartier food. Actually, I made this dish at the very end of August, after a cold weekend in which M and I had gotten drenched in a rain-and-hailstorm. But I’ll be making it again now that it’s even colder.
This was not M’s favourite meal, but it was very healthy and filling.
You can vary this with any grain and any legume and any spice combination and any added vegetable/s; be creative.
Ingredients:
about 100 g black-eyed peas
water
about 150 g pearl barley
about 100 g spinach (fresh or frozen)
tomato purée
green curry paste
olives
soy cream or yogurt
Instructions:
1. Soak the black-eyed peas overnight in water.
2. Boil the barley in water, then leave to simmer for about an hour, checking and stirring every so often (check the instructions on the package as well).
3. Drain the black-eyed peas and then bring them to a boil in fresh water. Leave them to simmer, stirring occasionally, for about 30 minutes.
4. Add the spinach, tomato purée, and green curry paste to the barley.
5. Slice the olives and add them.
6. Stir the black-eyed peas into the barley, then swirl in some soy cream or yogurt. Serve with another dollop of cream or yogurt.
This was not M’s favourite meal, but it was very healthy and filling.
You can vary this with any grain and any legume and any spice combination and any added vegetable/s; be creative.
Ingredients:
about 100 g black-eyed peas
water
about 150 g pearl barley
about 100 g spinach (fresh or frozen)
tomato purée
green curry paste
olives
soy cream or yogurt
Instructions:
1. Soak the black-eyed peas overnight in water.
2. Boil the barley in water, then leave to simmer for about an hour, checking and stirring every so often (check the instructions on the package as well).
3. Drain the black-eyed peas and then bring them to a boil in fresh water. Leave them to simmer, stirring occasionally, for about 30 minutes.
4. Add the spinach, tomato purée, and green curry paste to the barley.
5. Slice the olives and add them.
6. Stir the black-eyed peas into the barley, then swirl in some soy cream or yogurt. Serve with another dollop of cream or yogurt.
Saturday, 25 February 2012
Brownies
These are chewy and rich. Use only white sugar if you want a bit less depth of flavour. You could also ice these with any of the frostings I’ve posted recently.
Ingredients:
115 g butter, plus extra for the pan
200 g chocolate
¼ cup cocoa
¾ cup sugar
¾ cup brown sugar
2 tsp vanilla
1 cup flour
1 pinch salt
2 eggs
Instructions:
1. Melt the butter and chocolate together, then mix in the cocoa, sugars, vanilla, flour and salt.
2. Whisk the eggs and blend them into the rest of the batter.
3. Grease the dish. Pour the batter in.
4. Bake at 175 C for around 20 minutes.
Ingredients:
115 g butter, plus extra for the pan
200 g chocolate
¼ cup cocoa
¾ cup sugar
¾ cup brown sugar
2 tsp vanilla
1 cup flour
1 pinch salt
2 eggs
Instructions:
1. Melt the butter and chocolate together, then mix in the cocoa, sugars, vanilla, flour and salt.
2. Whisk the eggs and blend them into the rest of the batter.
3. Grease the dish. Pour the batter in.
4. Bake at 175 C for around 20 minutes.
Tuesday, 21 February 2012
Chocolate and Coffee Buttercream Frosting
This recipe makes enough frosting for the cupcakes I posted in the last recipe. I used soy cream, which doesn’t harden as much as regular dairy cream, so I spread this on the cupcakes rather than piping it from an icing bag. It still looks and tastes great, though.
Ingredients:
100 g butter
2 tbsp milk or cream (cream makes it richer; I used soy cream this time)
4 tbsp cold coffee (or more if you want a stronger coffee flavour)
1/3 cup cocoa
1 cup icing sugar
Instructions:
1. In a mixer, mix the butter, cream, coffee, and cocoa together until pretty smooth.
2. Add the icing sugar, about ¼ cup at a time. Mix well.
3. Taste and add more cream or vanilla if needed.
4. Frost the cupcakes (or cake) with the frosting.
Ingredients:
100 g butter
2 tbsp milk or cream (cream makes it richer; I used soy cream this time)
4 tbsp cold coffee (or more if you want a stronger coffee flavour)
1/3 cup cocoa
1 cup icing sugar
Instructions:
1. In a mixer, mix the butter, cream, coffee, and cocoa together until pretty smooth.
2. Add the icing sugar, about ¼ cup at a time. Mix well.
3. Taste and add more cream or vanilla if needed.
4. Frost the cupcakes (or cake) with the frosting.
Friday, 17 February 2012
Dark Chocolate and Coffee Cupcakes
I’ve been on a cupcake roll. Here’s another of my latest creations.
Ingredients:
100 g butter
½ cup cocoa
60 g chocolate
2 tbsp coffee (I used espresso for an extra strong flavour)
2/3 cup sugar
2/3 cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
2 eggs
2 tsp vanilla extract
½ cup yogurt
Instructions:
1. Melt the butter, cocoa, chocolate, and water together over low heat, stirring the whole time.
2. Mix the sugar, flour, baking powder, and baking soda together, and then mix the dry ingredients in to the chocolate.
3. Whisk the egg and the vanilla together and then mix them and the yogurt in with the rest of the batter. Stir well.
4. Place in muffin cases. Bake at 180 C for about 15 minutes (7 minutes for mini-cupcakes).
Ingredients:
100 g butter
½ cup cocoa
60 g chocolate
2 tbsp coffee (I used espresso for an extra strong flavour)
2/3 cup sugar
2/3 cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
2 eggs
2 tsp vanilla extract
½ cup yogurt
Instructions:
1. Melt the butter, cocoa, chocolate, and water together over low heat, stirring the whole time.
2. Mix the sugar, flour, baking powder, and baking soda together, and then mix the dry ingredients in to the chocolate.
3. Whisk the egg and the vanilla together and then mix them and the yogurt in with the rest of the batter. Stir well.
4. Place in muffin cases. Bake at 180 C for about 15 minutes (7 minutes for mini-cupcakes).
Monday, 13 February 2012
Happy Anniversary, M!
This is the day when I met my beloved M, so excuse this digression while I brag about how wonderful she is and how lucky I am to have met her.
Like many people, I’ve had a number of relationships, some better than others. But I was never with anyone that I knew I wanted to continue to be with as long as possible. I was never with anyone so amazing, so loving, so kind, so smart, so beautiful. I’m extremely fortunate to have met someone I want to share my life with.
Thank you for being you, M. I love you!
Like many people, I’ve had a number of relationships, some better than others. But I was never with anyone that I knew I wanted to continue to be with as long as possible. I was never with anyone so amazing, so loving, so kind, so smart, so beautiful. I’m extremely fortunate to have met someone I want to share my life with.
Thank you for being you, M. I love you!
Sunday, 5 February 2012
Creamy Salmon Flan
Any fish can be used instead of the salmon, as could prawns or tofu. I used this filling in the lemony pie crust I wrote about in my last post.
Ingredients:
pie dough (see previous recipe)
200-300 g fish, prawns, or tofu
1 onion
oil
1 tbsp parsley (or basil)
1 handful chives, snipped into small pieces
1 cup cream (I used soy cream)
3 eggs
black pepper
1 tsp mustard
lemon juice
Ingredients:
pie dough (see previous recipe)
200-300 g fish, prawns, or tofu
1 onion
oil
1 tbsp parsley (or basil)
1 handful chives, snipped into small pieces
1 cup cream (I used soy cream)
3 eggs
black pepper
1 tsp mustard
lemon juice
Wednesday, 1 February 2012
Lemony Pie Crust
This is a simple pie crust, which you can use underneath any savoury pie. I like it under a spinach quiche. You can replace the butter with oil if you want to go vegan. If you also add sugar, you can make this appropriate for a sweet pie.
Ingredients:
150 g butter
1¼ cups flour
1/8 cup water
1 tbsp lemon juice
Instructions:
1. Soften and cube the butter, then mix it with the flour, water, and lemon juice.
2. Put in the refrigerator for 20 or so minutes, then roll out and put in a pie dish.
Ingredients:
150 g butter
1¼ cups flour
1/8 cup water
1 tbsp lemon juice
Instructions:
1. Soften and cube the butter, then mix it with the flour, water, and lemon juice.
2. Put in the refrigerator for 20 or so minutes, then roll out and put in a pie dish.
Friday, 27 January 2012
Millennium Restaurant in San Francisco
I was very excited about a work-related trip to San Francisco, because I know the city is very vegetarian friendly. A friend and I made a point of trying a number of vegetarian restaurants there and we were not disappointed.
One night we treated ourselves to a more upscale meal, at the gourmet Millennium Restaurant. It’s situated in the Hotel California, the lobby of which has California-related lyrics stencilled all over it.
The meal started with bread served with a lentil spread. My friend told me he hated lentils and never ate them, so I deliberately didn’t let him find out what the spread was. He wolfed it up and said how much he enjoyed it and was shocked when he found out that it was made of lentils. I already knew I liked lentils, but this spread was indeed special.
Appetizers included fried green tomatoes and a spinach salad with smoked tofu. My main was seared tempeh served with grits, a peach sauce, and loads of tasty veg, while my friend had cornmeal-crusted zucchini/courgette (he told me how much he disliked polenta and was surprised to learn that cornmeal was polenta!). We couldn’t resist dessert. My friend had a peach cornmeal cake (since now he knew he liked cornmeal) and I had a chocolate almond cake to satisfy my chocolate-loving taste buds.
Everything tasted really fresh and delicious and it was great to be able to order anything we wanted from the menu and to know it was vegetarian, organic, and healthy. My friend and I were glad we treated ourselves and we’d definitely recommend the restaurant.
One night we treated ourselves to a more upscale meal, at the gourmet Millennium Restaurant. It’s situated in the Hotel California, the lobby of which has California-related lyrics stencilled all over it.
The meal started with bread served with a lentil spread. My friend told me he hated lentils and never ate them, so I deliberately didn’t let him find out what the spread was. He wolfed it up and said how much he enjoyed it and was shocked when he found out that it was made of lentils. I already knew I liked lentils, but this spread was indeed special.
Appetizers included fried green tomatoes and a spinach salad with smoked tofu. My main was seared tempeh served with grits, a peach sauce, and loads of tasty veg, while my friend had cornmeal-crusted zucchini/courgette (he told me how much he disliked polenta and was surprised to learn that cornmeal was polenta!). We couldn’t resist dessert. My friend had a peach cornmeal cake (since now he knew he liked cornmeal) and I had a chocolate almond cake to satisfy my chocolate-loving taste buds.
Everything tasted really fresh and delicious and it was great to be able to order anything we wanted from the menu and to know it was vegetarian, organic, and healthy. My friend and I were glad we treated ourselves and we’d definitely recommend the restaurant.
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