Breads/Savoury Baked

Easy White Loaf with Cheese

Honey loaf

Double Cheese and Chive

Double-corn bacon muffins

Black Bread

Garlic and Rosemary Loaf

Za’atar spiced chickpea crackers

Irish Morning Bread

Smoked paprika and cheese crackers

French Honey Cake

Cinnamon-Cardamon Kringel Bread

Burger Buns

Pizza Base

White Loaf w/ Stand Mixer

White Loaf w/ Stand Mixer (3/5ths, in loaf tin)

Irish Soda Bread

Starters/Appetisers/Snacks

Roasted Chickpeas

Baked breaded mushrooms

Spinach and Bacon Stuffed Mushrooms

Orzo-stuffed peppers

Curried fried mushrooms

Parmesan Bacon Gougeres

Polenta toast with toppings

Baked apple slices

Pickles in a Blanket

Stuffed Figs

Onion, Mushroom, Apple, Cheese topping

Roasted Chickpeas (Redux)

Side dishes

Cheesy spicy courgette casserole

Spinach Gratin

Zucchini Tots

Zucchini and Carrot Fritters

Zucchini Pie

Aubergine Parmigiana

Creamy vegetable kludge bake

Baked Zucchini Chips

Middle Eastern Okra

Potato and Leek Patties

Dips

Baked black beans with chorizo

Curried Lentil Dip

Eggplant Bharta

White Bean and Parsley Dip

White Bean, Basil, Tahini Dip

Butternut Squash Hummus

Spinach, yogurt, feta dip

White bean, roast garlic and basil hummus

Sauces

Toum (Lebanese garlic aioli)

Light Creamy Cheese Pasta Sauce

Misc

Ginger Liqueur

To Try

Tatty Scones

Cherry and Coconut Loaf Cake

Aubergine and chickpea curry

Chocolate Coconut Kisses

Breads/Savoury Baked

Easy White Loaf with Cheese

Ingredients

• 400g very strong canadian white flour
• 25g grated cheese
• 1 teaspoon yeast
• 300 ml water
• 1 teaspoon salt

Process

Mix it all together.

{Leave for 10 minutes, knead} * 3

Leave in bowl for 45 minutes

Dust board with flour

Take out, shape into oval, pinch ends, place seam-down

Leave for 45 minutes

Dust top with flour

Get oven to 200C

Bake for 35-40 minutes

Breakdown

Weighs 595g

Total calorie count: 1550

Thoughts

• Came out pretty well
• Crust was hard after taking it out but overnight (with teatowel covering) it softened up. For a slightly more firm crust perhaps don’t cover it overnight.
• Try chives next time
• No real taste of cheese, would need quite a bit more to make a difference.

Honey loaf

Thoughts

Maybe try including some vitamin C next time to see if it rises better?

Double Cheese and Chive

Thoughts

Was a bit holy because of where the cheese melted out - perhaps grate the cheese instead of having it in lumps?

The sponge preparing for the entire day made it rise pretty well.

Double-corn bacon muffins

Ingredients

• 200g plain flour
• 75g polenta
• 1 tablespoon caster sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 75ml low fat plain yoghurt
• 50g creme fraiche
• 2 teaspoons tabasco
• ½ teaspoon chilli powder
• 100g red onion, finely diced
• 200g tinned sweetcorn, drained
• 100g courgette, coarsely grated
• 150g bacon (fried, 1cm pieces)
• 100g unsalted butter
• paprika to finish

Process

1. Dry ingredients:
   • Put flour, polenta, sugar, baking powder, salt, chilli powder in a bowl, mix
2. Wet ingredients:
   • beat the eggs, yoghurt, creme fraiche, tabasco together
   • stir in the red onion, sweetcorn, courgette
   • fry the bacon, cut into small pieces, add to the mixture
   • melt the butter, add to the mixture
3. Mix everything together
4. Put into 12 muffin cases
5. Sprinkle with Paprika
6. Bake at 180 degrees for 25 minutes.

Breakdown

• 12 muffins
• 220 calories per muffin

Thoughts

• Pretty nice!

Black Bread

Perhaps too many carroway seeds

Garlic and Rosemary Loaf

Ingredients

• 500g strong white flour
• 1.5 tsp yeast
• ½ tsp salt
• 1 tsp sugar
• 3 tbsp olive oil
• 300 ml warm water
• 2 bulbs of garlic
• rosemary

With Spelt instead:

• 500g spelt flour
• 250mg Vitamin C

Process (for making with spelt - normal flour would require more rising time)

Garlic

1. Put the garlic in a pyrex dish, cover with 2 tbsp olive oil
2. bake at 150C for 1 hour

Bread

With sponge method:

1. Place the following into a bowl, mix and stir, leave for a few hours:
   • 1.5 tsp yeast
   • 300 ml warm water
   • 250g flour

Normal

1. Put all dry ingredients in a big bowl, mix
2. Add water, mix
3. Add oil, mix
4. Cover for 10 minutes, knead
5. Cover for 15 minutes, knead
6. Cover for 15 minutes, knead
7. Cover for 20 minutes, then

• roll flat
• insert garlic cloves, sprinkle with rosemary
• roll into a bread shape

1. Cover for 30 minutes (increased by 50%)
2. Sprinkle with flour, cut
3. Bake in oven:

• 200C for 20 minutes
• 180C for 18 minutes

Breakdown

• 2015 calories total

Za’atar spiced chickpea crackers

Ingredients

• 90g chickpea flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp olive oil
• 30ml warm water
• 2 tbsp za’atar

Process

• Whisk the flour with the salt and baking powder.
• Rub in the oil until distributed evenly.
• Put the mixture in a food processor, drizzle in the water until it forms a dough ball - should not be too wet, careful!
• Knead the dough for 5 minutes, then let sit for 10 minutes.
• Roll out dough (using grease-proof paper on top to make it easy)
• Sprinkle the za’atar on top, roll into the dough.
• Brush with oil, sprinkle with a little sea salt.
• Bake for 15 minutes at 175C, rotating half way through. Crackers should be lightly browned on the edges when done.

Irish Morning Bread

Ingredients

• 120g wholewheat flour
• 25g sugar
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 22g butter
• 130ml buttermilk (or 95ml yoghurt, 35ml milk)
• 45g oats
• 80g currants

Process

1. Whisk together flour, sugar, baking powder, baking soda, salt
2. Rub the butter into the flour mixture.
3. Add the buttermilk, stir until a dough forms.
4. Stir in oats and raisins.
5. Form dough into a ball and place on a baking sheet.
6. Bake until golden and cake tester comes out clean - approx 37 minutes at 190C.

Smoked paprika and cheese crackers

Ingredients

• 150g butter
• 120g parmesan, grated
• 60g cheddar
• 140g flour
• 4 tsp paprika
• 1 tsp pepper

Process

1. Toss everything together in a bowl with fingers until combined.
2. Press together into a ball and roll into a ~2-inch diameter log.
3. Wrap in baking paper and refrigerate for 45 minutes.
4. Slice into ⅛ inch thick disks, space evenly on baking tray - they’ll spread out a bit.
5. Sprinkle with salt.
6. Bake until deep golden brown - approx 15 minutes at 175C.

Thoughts

• Very nice but possibly very slightly over-done
• Probably don’t slice them quite so thinly next time?

Breakdown

• 41 crackers

French Honey Cake

Ingredients

• 100g rye flour
• 100g plain white flour
• 20g cornflour
• 2 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ¼ tsp nutmeg
• ⅛ tsp cloves
• 2 large eggs
• 125ml (185g) honey
• 125ml skimmed milk
• 60g butter, melted
• 115g prunes, chopped

Process

1. Prepare the loaf tin.
2. Preheat oven to 175C
3. Sift the flours together. Add the baking soda, cinnamon, nutmeg, salt, cloves.
4. Add the eggs, honey, milk and butter. Stir to combine.
5. Add the prunes, stir.
6. Bake at 175C for 32 minutes.

Thoughts

• Quite nice, savoury, works really well with butter.

Cinnamon-Cardamon Kringel Bread

Ingredients

Dough

• 250ml whole milk
• 85g butter
• 450g white bread flour
• 70g granulated sugar
• ½ tsp salt
• 7g instant yeast
• ground cardamon from 14 green cardamon pods
• 1 large egg

Filling

• 60g butter
• 40g dark brown soft sugar
• 2½ tsp cinnamon
• ¼ tsp salt

Process

Dough

1. Put the milk and butter for the dough in a small pan. Heat over medium heat until the butter has melted, then increase the heat until the mixture boils. Immediately take off the heat, then put in the fridge.
2. Crush the cardamon pods with a roller or mortar, then grind the seeds.
3. Combine all the dry ingredients in a bowl.
4. When the milk has cooled to body temperature, add the beaten egg and milk to the dry mix.
5. Stir until the dough is shaggy.
6. Knead the dough for 5 minutes.
7. Put in a bowl, cover with clingfilm, leave to rise for 75 minutes until doubled in size.

Filling

1. Beat the butter, sugar, cinnamon and salt together.

Putting it all together

1. Roll out the dough into a 16”x12” rectangle.
2. Spread the filling all over.
3. Roll the dough up into a 16”-long roll.
4. Slice through the middle (i.e. making two half-moon 16”-long lengths)
5. Weave the two strands together with the cut side up.
6. Bring the ends together to make a ring.
7. Cover with clingfilm for 30 minutes, until fluffy (or place in fridge overnight followed by warming up at room temp for 10 minutes).
8. Bake for 10 minutes at 180C
9. Bake for 35 minutes at 160C.

Thoughts

• I had to knead the dough again mid-way through the rise, and not sure if it doubled in size.
• Erin loved it!

Burger Buns

Ingredients

• 4.5 tsp yeast
• 90ml warm water
• 80ml semi-skimmed milk
• 1 egg
• 4.5 tsp vegetable oil
• 1.5 tsp sugar
• ¾ tsp salt
• 270g flour

Process

1. Stir the yeast into the warm water, let sit for 15 minutes.
2. Whisk together the milk, egg, oil, sugar, salt.
3. Add the two mixtures together, stir until combined.
4. Add all the flour, stir until it forms a shaggy dough.
5. Knead with dough hooks at low speed for 10 minutes (or more). It should be smooth, only slightly tacky, and spring back when poked.
6. Return to bowl and cover. Allow to rise until doubled in size, 60-90 minutes.
7. Divide the dough into 12 pieces and shape each into a tight ball (not flat!)
8. Transfer to baking sheet, allow to rise until puffy, roughly 30-40 minutes.
9. Brush some melted butter (or egg wash) on top of the risen buns.
10. Bake for 18 minutes at 190C.

Thoughts

• Note - will take approx 3.5 total start to finish including rising times.

Breakdown

• 12 buns

Pizza Base

Ingredients

• 175g flour
• 1 tsp salt
• 1 tsp yeast
• ½ tsp golden caster sugar
• 1 tbsp olive oil
• 100ml warm water

Process

1. Warm the flour in the oven for 10 minutes
2. Sift the flour, salt, yeast, sugar into a bowl.
3. Make a well, add the olive oil and water.
4. Mix to a dough, adding more water as appropriate.
5. Transfer to a flat surface, knead for 3 minutes or until it has a sheen and blisters.
6. Transfer to a clean bowl, cover with oiled clingfilm, leave until doubled in size - about 1 hour.
7. Sprinkle some polenta on the work surface.
8. Put the dough back on work surface, small knead.
9. Dust the rolling pin with polenta, roll it out.
10. Add toppings.
11. Pre-heat the baking tray.
12. Bake for 10-12 minutes at 240C.

Thoughts

• Makes 1 10-inch pizza

White Loaf w/ Stand Mixer

Process:

1. Combine the yeast, sugar, 35C water, leave for 5 minutes.
2. Add the flour and salt. Mix using the dough hook at medium for 10 minutes.
3. Place in an oiled bowl covered with clingfilm for 1 hour (dough will double)
   1. This step can be replaced by an overnight fridge instead of 1 hour
4. Tip out onto a floured surface, work carefully (no kneading, just shaping) into a circular loaf - pulling in the outside to the middle around in a circle.
5. Baking methods:
   1. If doing in a dutch oven:
      1. Turn it seam-side down and place in a bowl and cover with clingfilm
      2. Leave for 30 minutes. During this, preheat the oven to 230C with the lidded dutch oven inside
      3. Tip the dough out onto a greaseproof paper, then lower the paper into the dutch oven. Put it back in the oven with the lid on.
      4. Bake for 30 minutes with the lid, then 10-15 minutes without.
   2. If doing in a loaf tin
      1. Place it seam-side down and place in the lined loaf tin, cover with a towel, let rise for 30 minutes
      2. Preheat the oven to 210C fan with a tray of boiling water on the bottom
      3. *** WARN: BE VERY CAREFUL OF OPENING THE OVEN, IT IS FULL OF STEAM ***
      4. Bake the loaf at 210C for 12 minutes
      5. Remove the water, reduce to 180C, bake for a further 25 minutes
6. Internal temperature should read between 93-98C

Variants:

• Did three-fifths the recipe, baked for 25+10

White Loaf w/ Stand Mixer (3/5ths, in loaf tin)

Process:

1. Activate yeast: Combine yeast, sugar, and warm water (~35°C) and let sit for 5 minutes.
2. Mix dough: Add flour and salt, then mix with a dough hook on medium for 10 minutes.
3. First rise: Place dough in an oiled bowl, cover with clingfilm, and let rise for 1 hour at room temp or overnight in the fridge.
4. Shape dough: Tip dough onto a floured surface and gently shape to fit your loaf tin (no kneading).
5. Second rise: Place shaped dough in a lined loaf tin, cover with clingfilm or a towel, and let rise for 30 minutes.
6. Preheat oven: Preheat oven to 230°C (fan 210°C) with a tray of boiling water on the bottom shelf.
7. *** WARN: BE VERY CAREFUL OF OPENING THE OVEN, IT IS FULL OF STEAM ***
8. Start bake: Bake loaf at 230°C (fan 210°C) for 8–10 minutes.
9. Finish bake: Remove the tray of water, reduce oven to 200°C (fan 180°C), and bake for another 20–25 minutes.
10. Cool: Turn loaf out onto a rack and let cool completely before slicing.
11. Internal temperature should read between 93-98C

Irish Soda Bread

Process:

1. Make the buttermilk:
   1. Combine the lemon juice and milk
   2. Stand for 10 minutes and stir
2. Whisk together the dry
3. Beat the egg and buttermilk, add the melted butter and stir to combine
4. Add the wet to the dry and stir with a spatula until combined
5. Knead in stand mixer for 2 minutes
6. Shape the dough into a ball, then transfer to an oiled skillet.
7. Sprinkle with a little flour and make an X on top
8. Bake for 35-40 minutes at 205C
   1. Or, dutch oven - 230C, 22+8 (for half of the recipe)

Notes:

• Tried twice, very difficult to shape and therefore comes out quite flat
• Probably better in a loaf tin than the dutch oven

Starters/Appetisers/Snacks

Roasted Chickpeas

Ingredients

• 250g cooked chickpeas
• 1 tbsp olive oil
• Seasonings

Option 1: Smoky spice blend

• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic
• 1 tsp paprika
• ½ tsp cayenne pepper

Option 2: Garlic and parmesan

• 20g parmesan
• 1 tsp garlic
• ½ tsp pepper
• 1 tsp salt

Process

1. Dry the chickpeas
2. Roast at 180 for 45 minutes (until crispy)
3. Remove from oven, toss with the seasonings, return to oven for 10 minutes.

Thoughts

• A different site (here) suggests roasting at 150 for 1h 30 min, and coating with the seasonings first.

Baked breaded mushrooms

Based on

Ingredients:

• Mushrooms
• 2 egg whites (and 1 yolk?)
• parmesan
• breadcrumbs
• garlic powder
• basil, italian herbs
• salt/pepper

Directions:

1. Stem the mushrooms
2. Put the eggs in one bowl, the parmesan/breadcrumbs/herbs in another
3. Dip the mushrooms in the egg, then the breadcrumbs. Place on baking sheet.
4. Bake at 220C for ~8-10 minutes.

Thoughts:

• Delicious!

Spinach and Bacon Stuffed Mushrooms

Alternatives

Ingredients

• 20 large mushrooms, stems carefully separated
• 4 garlic cloves
• 340g baby spinach
• 8 slices bacon
• 55g breadcrumbs
• ½ tsp parsley
• ⅛ tsp oregano
• ⅛ tsp basil
• ¼ tsp pepper
• ¼ tsp salt
• 35g parmesan

Directions:

1. Cook the bacon in the pan.
2. After the bacon is done, wilt the spinach in the same pan for ~3 minutes. Squeeze off excess water.
3. Add garlic and minced mushroom stems to the pan, saute
4. Blend all of the above together.
5. Combine in a bowl with the breadcrumbs, herbs and parmesan.
6. Lay out the mushroom caps on an oiled tray. Season with salt.
7. Fill with the spinach mixture.
8. Bake for approx. 15 minutes (until golden) at 200C.

Thoughts:

• Delicious!

Orzo-stuffed peppers

Ingredients

• 400ml chopped tomatoes
• 1 tbsp oregano
• 50g parmesan
• 3 cloves garlic
• 1 tsp salt
• 1 tsp pepper
• 1L veg stock
• 8 bell peppers
• 180g orzo

Process

1. Boil the stock. Add the orzo and cook for 4 minutes (will still only be partially cooked).
2. Mix all of the ingredients together.
3. Slice the tops off the peppers, remove all the insides. Blanch them - 30 seconds in boiling water then into freezing water.
4. Fill the peppers with the mix.
5. Bake in a bun tray under foil for 45 minutes at 200C. Sprinkle some parmesan and remove the foil, bake for a further 10 minutes.

Thoughts

• Good base recipe for any kind of stuffed pepper. I used the chickpea/pork mix first time but almost anything would do.

Curried fried mushrooms

Ingredients

• 200g mushrooms
• 2-3 green chillis
• 3 cloves garlic
• ½ tsp ground cumin
• ¼ tsp turmeric
• ¼ tsp pepper
• ¼ tsp red chilli
• ½ tsp garam masala
• 1 tsp dried coriander (or fresh leaves)
• ¼ tsp salt

Process

1. Saute the chilli
2. Put the mushrooms in for a bit, let them fry
3. Add all the spices etc, keep going until the mushrooms lose their juices and then the juice evaporates.

Thoughts

Parmesan Bacon Gougeres

Ingredients

• 8 slices bacon
• 180ml semi-skimmed milk
• 75ml water
• 60g butter
• 1 tsp salt
• ½ tsp sugar
• 150g bread flour
• 3 eggs
• 125g parmesan
• ¼ tsp cayenne pepper

Process

1. Preheat oven to 200C
2. Cook the bacon until crisp, transfer to plate and reserve the cooked bacon fat.
3. Simmer the milk, water, butter, bacon fat over medium heat in a saucepan.
4. Stir in the salt, sugar, cayenne.
5. Add the flour and stir quickly in one direction; it will quickly absorb the liquid and form a dough.
6. Continue stirring and cooking for another minute or two until the dough is good and the raw flour taste is gone.
7. Transfer to a bowl. Add the eggs one at a time, mixing until incorporated.
8. Stir in 100g of parmesan and the bacon until combined.
9. Scoop tablespoon-sized balls of dough onto baking trays. Top with the remaining parmesan.
10. Cook for 20 minutes (but keep an eye on the cooking time)

Thoughts

• Delicious.
• Makes 24

Polenta toast with toppings

Alternatives

• Fried polenta cakes:

Ingredients

• 300g polenta
• 1L veg stock
• 1 tsp salt
• Whatever you like for toppings!
  • goats cheese and mushrooms
  • ricotta, bacon, finely chopped herbs such as parsley, basil, mint, ¼ tsp salt, some pepper
  • marinara and basil:
  • etc

Process

Option 1

1. Boil the polenta (with less water than usual) until it becomes really thick - 30-40 minutes
2. Put in a tray in the fridge for a few hours until it sets. TIP: put it on grease-proof paper so the whole thing can be lifted out afterwards.
3. Slice the polenta into rectangles, bake it for 15 mins per side - you may need to let it cool in between.

Option 2

1. Bake the polenta on a large tray for 1 hour at 175C.
2. Allow to cool and then slice.

Option 3

1. Try the seriouseats version above

Finishing

1. To serve, grill it for a couple of minutes each side, then add the toppings and grill a bit more.

Thoughts

• Really nice, just takes a long time. Some alternatives:
  • Bake the polenta initially instead of boiling, as in the second link above.
  • Grill the polenta instead of baking it after it has set.

Baked apple slices

Ingredients

• 1 apple
• cinnamon

Process

1. Slice thinly, lay out on baking sheet and sprinkle with cinnamon.
2. Bake for 2 hours at 95C.

Thoughts

• Yum

Pickles in a Blanket

Ingredients

• pickles
• salami or similar
• boursin or goat’s cheese or similar

Process

1. Quarter the pickles.
2. Spread the cheese on half a meat slice.
3. Wrap the pickles.

Thoughts

• Yum

Stuffed Figs

Ingredients

• Fresh figs
• Cheese (cream, boursin or goat’s)
• Olive oil
• rosemary
• Optional: balsamic vinegar, ham slices, etc

Process

1. Cut the stem from each fig.
2. Cut two slits (creating an X) from the top of the fig to about ⅔ of the way down.
3. Stuff with some cheese.
4. Optional: wrap with ham.
5. Brush with olive oil.
6. Bake (or grill with them covered with tinfoil) for 5-8 minutes.
7. Drizzle with a little balsamic.

Thoughts

• Nice, but can’t eat too many.

Onion, Mushroom, Apple, Cheese topping

Ingredients

• 1 onion, diced
• 1 tsp salt
• 120g mushrooms, sliced
• 30g butter
• 2 apples, cubed
• 1 tsp sugar
• 45g cheese, grated (any gruyere-type works)
• 2 tsp dried chives
• ½ tsp dried thyme

Process

1. Cook the onions slowly with the salt until they’re golden brown - about 30 minutes. Set aside.
2. Saute the mushrooms, 5 minutes. Set aside.
3. Melt the butter in the pan then add the apples and sugar. Cook until softened, 10 minutes.
4. Combine the cheese and herbs, seasoning with salt and pepper.
5. Combine all of the things together.
6. Spread out on some kind of bread.

Thoughts

• Very very good.
• Goes well on the foccacia recipe described elsewhere in this doc.

Roasted Chickpeas (Redux)

Ingredients per the spreadsheet

Dry the chickpeas in the oven at 100C for 30 minutes first?

Then 35 minutes at 180C with the spices.

Side dishes

Cheesy spicy courgette casserole

Ingredients:

• 450g courgette, diced
• 1 tbsp flour
• 1 tsp baking powder
• 1 tsp salt
• ¼ cup milk
• 2 eggs
• 2 oz chillies
• 8 oz cheddar
• ¼ cup breadcrumbs
• 1 tbsp butter

Directions:

1. Cook courgette in boiling water until crisp-tender (4 mins) and drain. Cool for 10 mins.
2. Combine the flour, baking powder and salt.
3. Whisk in the milk until smooth.
4. Beat in the eggs and chillies.
5. Stir in the cheese and courgette.
6. Transfer to baking dish.
7. Mix the breadcrumbs and butter, sprinkle over mixture.
8. Bake at 160C for 45 minutes.

Thoughts:

• Very nice, although a bit spicy for Erin.

Spinach Gratin

Ingredients:

• Gratin
  • 60g unsalted butter
  • 1 onion
  • 30g flour
  • 750ml milk
  • ¼ tsp nutmeg
  • ½ tsp cayenne pepper
  • 150g gruyere cheese
  • 1.5kg frozen spinach
  • 1 tsp salt
  • ½ tsp pepper
• Topping:
  • 125g breadcrumbs
  • 30g butter
  • ½ tsp salt

Directions:

1. Thaw the spinach (cook it lightly)
2. Melt the butter in a pot.
3. Add the onions and cook for approx 10 minutes (not browned).
4. Simmer the milk in a saucepan.
5. Add the flour to the onions, cook for 2 minutes.
6. Stir the hot milk into the flour/onion mix, whisk until it thickens.
7. Add the nutmeg and cayenne, then remove from heat.
8. Stir in the cheese.
9. Add the salt and pepper.
10. Add the spinach, mix well.
11. Pour into baking dish.
12. Melt the topping butter in a pan, add the breadcrumbs and salt.
13. Remove once toasted and smooth onto the top of the gratin.
14. Cook for 30 minutes at 200C.

Thoughts:

• It’s a side dish, so portion sizes should be quite small - 10 portions would give 260 per portion!
• Erin had ideas for making a different bechamel sauce.

Zucchini Tots

Ingredients

• 2 courgettes, grated
• 1 egg
• ¼ onion, minced
• 25g parmesan
• 35g breadcrumbs
• 1 tsp of each of:
  • oregano
  • thyme
  • parsley
  • garlic powder
• ¼ tsp salt
• pepper

Process

1. Mix all the ingredients together.
2. Bake for 15-20 mins at 180C.

Thoughts

• Yes.

Zucchini and Carrot Fritters

Base on

Ingredients

• 2 courgettes, grated
• 2 carrots, grated
• 1 egg (or 2 egg whites)
• ¼ onion, minced
• 15g parmesan
• 30g goat’s cheese
• 20g breadcrumbs (just enough to allow fritters to form)
• 1 tsp basil
• 1 tsp rosemary
• 1 tsp garlic
• ½ tsp salt
• pepper
• some sun-dried tomato paste (may not be needed)

Process

1. Mix together.
2. Form fritters, dry-fry them for a couple of minutes each side.

Thoughts

• Yes.

Zucchini Pie

Ingredients

• 730g courgette, grated (4 small/medium)
• 3 shallots, minced
• 110g mozzarella, grated
• 30g parmesan, grated
• 90g flour
• 2 tsp baking powder
• 3 eggs
• 250ml skimmed milk
• 1 tsp salt
• 2 tsp parsley

Process

1. Combine the courgette, shallots, mozzarella and parsley in a bowl. Pour into a baking dish.
2. Sift flour and baking powder in a bowl. Add the eggs, milk and salt and blend well. Pour over the courgette mixture.
3. Top with the parmesan.
4. Bake at 200C for 32 minutes (or until knife comes out clean).
5. Let stand for 5 mins before serving.

Thoughts

• Delicious.
• Makes approx 8 side portions (of ~150 each)

Aubergine Parmigiana

Alternatives:

• (more herbs):
• with eggs:

Ingredients

• 1 kg aubergine (approx 3 aubergines)
• 200g mozzarella
• 30g parmesan
• marinara sauce (from one of the recipes here)
• salt, pepper, oil
• oregano

Process

1. Slice the aubergines into ¼ inch slices
2. Fry in oil over high heat until both sides are browned, about 5 minutes.
3. Transfer them to paper towels, sprinkle with salt.
4. Layer, repeating as necessary, in the medium pyrex dish:
   1. aubergine slices
   2. marinara sauce
   3. shredded mozzarella
   4. oregano
5. Top with grated parmesan
6. Bake at 200C for 20 minutes, until bubbling.
7. Allow to stand for approx 10 minutes!

Thoughts

• Delicious.

Creamy vegetable kludge bake

Ingredients

• 175g leek
• 600g swede
• 4 veg stock
• 5 cloves garlic
• 1 onion
• 200g mushrooms
• 600g courgette
• 850g pumpkin
• 60g white flour
• 60ml cream
• 45g cheddar

Topping

• 45g cheddar
• 40g parmesan
• 100g breadcrumbs

Process

• Boil the vegetables in the stock for the following:
  • swede, 22 minutes
  • pumpkin, 15 minutes
  • leek, 15 minutes.
• Fry the things:
  • onion
  • garlic
  • mushrooms
  • courgette
• Reserve some of the stock liquid.
• Put everything in a large pot and simmer down for a bit.
• Add the flour, cream, cheddar.
• Pour into largest baking dish.
• Top with the topping.
• Cook for 25 mins at 180C, finish under the grill for 5 minutes.

Thoughts

• Was ok? Erin didn’t like the flavour, maybe because of the swede? It didn’t really work, but the basic idea is probably decent.

Baked Zucchini Chips

Ingredients

• 450g courgette
• 75g breadcrumbs
• 50g parmesan
• 1 tsp oregano
• salt/pepper
• 1 egg, beaten

Process

1. Mix the breadcrumbs, oregano, salt, pepper and parmesan together in a bowl.
2. Prepare the egg in a bowl.
3. Cut the zucchini into chip shape.
4. Dip the courgette in the egg and then the breadcrumbs.
5. Place on baking sheet skin-side down.
6. Bake for 20-25 minutes at 220C.

Thoughts

• Yum.

Middle Eastern Okra

Ingredients

• 450g okra (small is better)
• 1 tbsp oil
• ¼ onion
• 1 tsp minced garlic
• 200ml water
• 40ml tomato paste
• 1 tsp salt
• 1 tsp paprika
• ½ tsp red pepper flakes
• ⅛ tsp cayenne

Process

1. Rinse the okra, slice off the top and bottoms.
2. Saute the onion
3. Add the garlic, cook another minute.
4. Add the okra, stir.
5. Whisk together the water, tomato paste, salt, paprika, pepper flakes and cayenne.
6. Pour over the okra, bring to a boil.
7. Reduce to a simmer, cover and cook for 20-30 minutes until the okra is the desired consistency.

Thoughts

• Was ok, didn’t do much for Erin although first effort probably had too much onion (adjusted above).

Potato and Leek Patties

Ingredients

• 730g leeks, sliced into half-moons
• 470g potato, boiled and mashed
• 1.5. tsp salt
• 4 cloves garlic, diced
• 3 medium eggs
• ½ tsp pepper
• ¼ tsp nutmeg
• ½ tsp cardamom
• ½ tsp ground coriander
• 160g breadcrumbs
• 3 slices bread (130g), processed

Process

1. Boil the leeks in a pot of salted water. Simmer until tender, 20 minutes. Drain and squeeze out excess liquid.
2. Combine the leeks, potatoes, breadcrumbs.
3. Add the egg, garlic, salt, pepper, seasonings.
4. Form patties.
5. Bake for ~25 minutes at 180.

Thoughts

• Good.

Dips

Baked black beans with chorizo

Ingredients

• 1 tsp olive oil
• 80g chorizo
• 1 onion
• jalapenos
• ½ tsp salt
• ½ tsp cumin
• ¼ tsp pepper
• ¼ tsp paprika
• 5 cloves garlic
• 200ml chicken stock
• 540g black beans, cooked
• 55g cheddar

Process

1. Saute the chorizo for a couple of minutes
2. Add the onion and jalapenos, saute for ~4 minutes
3. Add the spices and garlic, saute 1 minute
4. Add the stock and the beans, boil, cook for 5 minutes
5. Add the cheese on top
6. Bake for 25 minutes at 200.

Thoughts

• Delicious. Would work as a side or dip, or maybe even as a main course.

Curried Lentil Dip

Ingredients

• 1 can coconut milk
• 270g dried red lentils
• 1 onion, minced
• 3 cloves garlic, minced
• salt to taste
• ¼ tsp ginger
• 350ml chicken stock
• 1 tbsp olive oil
• ½ tsp each of cumin seeds, ground cumin, turmeric, black pepper
• 2 tsp garam masala
• ¼ tsp chili flakes
• ¼ tsp cinnamon
• 3 bay leaves
• 3 tbsp fresh coriander, chopped

Process

1. Place can of coconut milk in freezer for 20 minutes. Remove the solidified butter from the top for use to saute.
2. Cook the onion, garlic, ½ tsp salt and 2 tbsp reserved coconut butter over moderate heat.
3. Add ginger, stir for 1 minute.
4. Add lentils, coconut milk, chicken stock. Boil until lentils are done, approx. 20 minutes.
5. At the same time, heat olive oil over moderate heat, then cook the cumin seeds for 30 seconds. Add the rest of the spices and cook while stirring for another 30 seconds. Add to the lentils.
6. Stir in coriander and salt to taste.

Thoughts

• Excellent, could even make a meal instead of a dip with some tweaks.
• Makes quite a lot!

Eggplant Bharta

Ingredients

• 2 aubergines
• some chipotle in adobo
• 2 tbsp ginger root, grated
• 1 red onion
• 200g chopped tomato
• ¼ tsp turmeric
• ½ cup coriander
• ½ tsp lime juice
• salt

Process

1. Rub the aubergines in oil, puncture, and grill until the skin is charred and they’re cooked through.
2. Mash the aubergines and chipotle together.
3. Saute the onion and ginger.
4. Add the tomato, wait until they simmer down a bit.
5. Add the salt and turmeric, then add the aubergine mix.
6. Add the coriander, cover, leave for 15 mins stirring occasionally.
7. Add the lime juice.

Thoughts

1. Was very nice, but maybe try slightly less tomato next time?

White Bean and Parsley Dip

Alternatives

Ingredients

• 480g butter beans
• 1 tsp dried dill
• 1 tsp dried mint
• 1 cup chopped parsley
• 60ml lemon juice
• 4 cloves garlic
• 1 tsp salt
• 60ml olive oil

Process

1. Blend everything except for the olive oil.
2. Slowly add the oil until it gets to the right consistency.

Thoughts

• Excellent. Was maybe a little bit too moist but almost perfect.

White Bean, Basil, Tahini Dip

Ingredients

• 480g butter beans
• 12 basil leaves
• 40ml lemon juice
• 70ml tahini
• 3 cloves garlic
• ½ tsp salt
• 50ml olive oil
• Jalapenos

Process

1. Blend everything except for the olive oil.
2. Slowly add the oil until it gets to the right consistency.

Thoughts

• Nice, but couldn’t taste the jalapenos, the rest kinda drown out the spice.

Butternut Squash Hummus

Ingredients

• 900g butternut (before peeling)
• 175ml olive oil
• ½ cup of garlic cloves
• some chillis
• ¼ cup tahini
• 75ml lemon juice
• salt/pepper to taste

Process

1. Cut the butternut in half, remove seeds.
2. Rub flesh with some oil and salt.
3. Bake, cut side down, at 175C for 50 minutes.
4. Place garlic, chillis, 150ml olive oil in a small pot over low heat.
5. Poach until completely soft and garlic very lightly browned - 30 minutes.
6. Scoop flesh out form roasted butternut.
7. Place everything in food processor, blend for 1 minute.
8. Add a little water for texture if required.
9. Refrigerate for at least 3 hours.

Thoughts

• Nice.
• Would’ve been good if it had been slightly thicker?

Spinach, yogurt, feta dip

Ingredients

• 1 tbsp oil
• 150g spinach
• 2 cloves garlic, diced
• ½ tsp salt
• 300ml greek yogurt
• 1 tbsp red wine vinegar
• 80g feta, crumbled

Process

1. Fry the spinach with the oil, salt, red wine vinegar.
2. Add the garlic, fry until done.
3. Take off the heat, add the rest of the ingredients.
4. Serve!

Thoughts

• Delicious

White bean, roast garlic and basil hummus

Ingredients

• 4 cloves garlic
• 60ml olive oil
• 500g butter beans, boiled
• ¾ cup basil leaves
• 2 tbsp tahini
• 40ml lemon juice
• 1 tsp honey
• ¼ tsp cayenne pepper
• ½ tsp salt

Process

1. Roast the garlic cloves in the olive oil over low heat for 30 minutes, until golden and soft. Remove and cool to room temperature.
2. Combine all the ingredients (except the oil and salt) in the food processor, blend for a bit.
3. Drizzle in the roasted garlic oil and add salt. Process until done.

Thoughts

• Delicious

Sauces

Toum (Lebanese garlic aioli)

Ingredients

• 6 cloves garlic, chopped
• 1 egg white
• 2 tbsp lemon juice
• ½ tsp salt
• 2 tbsp iced water
• ¾ cup canola oil

Process

1. Put the cloves, salt and 2 tsp of lemon juice in the blender, blend a bit.
2. Add the egg white, blend until the garlic has disappeared.
3. Add half the oil bit by bit, continue blending.
4. Add the remainder of the lemon juice, slowly.
5. Add the remainder of the oil, slowly.
6. Add the water and continue to blend until it’s all come together.

Thoughts

• Erin thought maybe a little less garlic.

Light Creamy Cheese Pasta Sauce

Ingredients

Process

Thoughts

Misc

Ginger Liqueur

Ingredients

• 55g root ginger, thinly sliced
• 1 vanilla bean, halved
• 200g sugar
• 375ml water
• zest of two oranges
• 375ml brandy

Process

1. Bring the ginger, vanilla, sugar, water to a boil. Reduce heat to medium-low and simmer until the ginger is soft - approx 20 minutes. Allow to cool.
2. Combine and shake the zest with the syrup and brandy in a sealed container.
3. Allow to steep for one day.
4. Remove the vanilla bean.
5. Steep for another day.
6. Strain the mixture through a filter into a bottle for storage. Sit at least one more day before using.

To Try

Tatty Scones

“Freaks Eat Too”

Ingredients

• Mashed potatoes (above recipe)
• 100g plain white flour
• 1 tsp salt
• 1 tbsp oil

Process

1. Mix the potatoes, flour and salt together. Combine well, if it’s still wet add some more flour.
2. Half the batch and roll out to a circle of ~½ cm thickness on a lightly floured surface.
3. Quarter the circle.
4. Place the 4 scones onto a dry heated (low-medium) frying pan. Fry for 2-3 minutes each side until browned on the outside.
5. Remove to a wire rack, repeat with the other half.
6. Heat the oil in a pan to a high heat, then add as many scones as desired.
7. Fry for 20-30 seconds each side. drain on some kitchen paper and eat.

Or:

(Makes 24 triangles)

500g floury potatoes, unpeeled

50g butter

125g plain flour, plus extra to dust

Put the potatoes in a pan, cover with water, salt generously and bring to the boil. Simmer until cooked through, then drain well and return to the hot pan for a minute to dry off. Peel off the skins as soon as you can handle them.

Add 40g butter and mash, then stir in the flour and season to taste. Roll out the dough on a lightly floured surface to about 5mm thick, then cut around a side plate to shape. Dust lightly with flour and prick all over with a fork.

Heat the remaining butter in a griddle or large heavy based frying pan over a medium-high heat and then fry until golden on both sides (about 3-5 minutes). Cut into triangles and serve immediately, or cool in a tea towel for later.

Cherry and Coconut Loaf Cake

“Freaks Eat Too”

Ingredients

• 140g self-raising flour
• 100g desiccated coconut
• 170g unsalted butter, softened
• 140g caster sugar
• 3 eggs
• 150g cherries, quartered

Process

1. Beat the butter until soft.
2. Add the sugar and beat until creamy.
3. Add one of the eggs, mix it in. Add the second, mix it in.
4. Add the third egg along with a tbsp of flour, mix well.
5. Sieve in the rest of the flour, mix.
6. Add the coconut and cherries, fold all together.
7. Bake at 180C for 45-60 minutes. It’s ready when a skewer in the middle comes out clean.

Aubergine and chickpea curry

“10 easy vegetarian recipes”

Ingredients

• 1 large augergine, cubed
• 2 large onions
• 150g dried chickpeas, soaked and simmered
• 3 tbsp oil
• 1 green pepper, cubed
• 1 tin chopped tomatoes
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp fenugreek
• 2 cloves garlic
• 1 tsp ginger
• 1 chilli
• 1 tsp dried coriander leaves
• Salt and pepper

Process

1. Salt the cubed aubergine for 30 minutes, then rinse.
2. Saute the onions, garlic, chilli, and spices for 5 minutes
3. Add the tomatoes, simmer ot reduce for 5 minutes.
4. Add the aubergine, pepper and chickpeas with 300ml water.
5. Cover and gently simmer for 25 minutes.
6. Add the coriander and season to taste.

Chocolate Coconut Kisses

“Savvy Summer Entertaining”

Ingredients

• 3 large (4 medium) egg whites
• 1 ¼ cup sugar
• ¼ tsp salt
• ½ tsp vanilla
• 2 ½ cups desiccated coconut
• 2 oz melted chocolate

Process

1. Beat egg whites until frothy.
2. Gradually add in sugar, continue beating until stiff and glossy.
3. Stir in salt, vanilla, coconut and chocolate until mixed.
4. Drop two inches apart on a baking sheet.
5. Bake for 20 minutes (or until set and delicately browned) at 160C.