Creamy & Comforting Macaroni Blue Cheese

Ugh! I am so sick and fed up with all the snow! In Sheffield, I live on the top of a hill which I have discovered means you are very open and exposed to the elements, especially snow. Come Monday, I will have been surrounded by snow permanently for 2 whole weeks. Snow lasting that long is not fun and means my dead-end-road estate where I live has turned into an ice rink. Yesterday was the first time in 9 days that I have been able to get my car out of its parking spot. Not only is it a long way down a dead end road (meaning no gritters have been along it and no through traffic) but it’s also on a steep slope. Every time I’ve attempted to move my car it just skidded and wheel spun. It’s not been a matter of driving slowly, I couldn’t actually get up the incline. I was so overjoyed at being able to drive it free yesterday, and not have to use public transport to get to work. My joy didn’t last as I came out of work yesterday evening to find more snow falling – more?!? This morning I woke to find we’d had another 4 inches overnight – ARGH! Thankfully it’s a lot warmer today, a tropical 2C, meaning the snow is beginning to melt – hurrah!

Anyway…all this cold and snowy weather has meant I have been in the mood for comfort food this week. Macaroni cheese is one dish that definitely makes the grade. However, it can sometimes take rather a long time to make, not ideal when you get in cold, tired and soggy. This macaroni cheese takes only minutes to put together, as bypassed making a proper cheesy béchamel sauce and instead used a quick dust with flour, add milk and stir in lots of gooey cheese method.

I discovered an unopened wedge of blue stilton in the fridge and decided to make a blue cheese sauce for my macaroni cheese. Stilton always makes me think of Christmas so I decided to pair it with a few sprouts I had (bought recently, not leftover from Christmas!) and a few other veg. These were simply sautéed in a pan rather than boiling them, which I think gives them a lovely flavour and helps retain some of their freshness and crunch.

From start to finish it was only 15 minutes before I was happily tucking in. I ended up making rather a mountain of it with intentions to save a bit back for later, but I devouring the lot. The tang and saltiness from the stilton went so well with the sweet shallots and sautéed sprouts, with everything being coated in the creamy thick tangy sauce. Delicious and just what’s needed on a cold snowy day. I’ve given only a vague recipe below, as it’s more a case of following a general method rather than weighing out ingredients.

Anyone else have any comforting meals they always crave on cold snowy days?

Creamy & Comforting Macaroni Blue Cheese

Ingredients

Gluten free macaroni pasta*

5 sprouts per person

1 tbsp frozen peas or broad beans per person

1 shallot per person (use an onion for more than 3)

2 large florets cauliflower per person

½ tbsp sunflower oil

½ tsp French mustard

2 tsp gluten free flour (cornflour, gf mix, anything goes)

Freshly ground pepper

20g stilton cheese per person

100ml milk per person

Method

Heat a large pan of water and add the macaroni pasta. Stir and cook according to packet instructions (I always give mine a couple of minutes less than stated, especially for gluten free pasta)

Meanwhile, heat a frying pan with the oil.

Roughly dice and shallot and add to the pan to soften.

Remove the outer leaves from the sprouts, if necessary, and then slice into quarters. Cut down through the stalk each time, so that the pieces remain intact.

Add the sprouts to the pan with the shallot.

Chop the cauliflower into small bites size pieces and add to the pan.

Cook until everything is softened and starting to take on a little colour.

Add the peas or broad beans when there is only one minute left on the pasta.

Once the pasta is cooked, drain it, leaving a small amount of the cooking water behind.

Sprinkle the flour over the vegetables in the pan and stir to evenly coat. Add the milk and mustard and stir quickly so the flour combines with the milk to produce a sauce.

Crumble in the blue cheese and stir gently to combine. Allow to simmer for 1 minute until the sauce is thickened.

Season with pepper, you won’t need salt as the cheese is very salty.

Add your cooked pasta to the pan, along with 1 tbsp of the reserved cooking water.

Stir to coat everything evenly and allow to bubble until thickened or add a little extra milk if too thick.

Serve straight away with a little more blue cheese crumbled on top.

Eat and enjoy.

Recipe easily scaled up to feed more people

Note: * I’ve never found gluten free macaroni pasta in the shops, but you can but it online. Otherwise you can use penne or any other shape you like.

Smokey Bean Pasties

Brrr it’s suddenly got very cold this weekend and snow is predicted tonight and tomorrow. I hope it’s not too icy, I don’t want my driveway turning into an ice rink again!

I was out in town yesterday, wrapped up against the cold wind and walked past a pasty shop that was wafting out the most delicious and mouthwatering aromas. Warm, buttery and savoury. I couldn’t help but stop and gaze longing in the window. No, I’m not talking about the popular high street chain beginning with G! This is a proper pasty shop, where you can see them baking off the pasties throughout the day. They do about 10 different varieties, including three veggie ones and my favourite always used to be the three bean pasty in a crisp wholemeal pastry crust. During my student days I used to like treating myself to one every so often, sadly they are now off the menu as I have to eat GF.

I walked away feel a bit dejected, but then remembered the smokey bean chili I made a few weeks ago, of which I had a few pots stashed away in the freezer. I decided to try recreating my favourite pasty at home. I can make my own GF pastry, so why should I miss out on a pasty!?

Once home I defrosted a portion of the bean chili and set to work making my pastry. I added a little white teff flour to the mix which gives a lovely savoury nutty flavour. I was a little nervous about filling my pasties, but I used a sheet of clingfilm to help me lift, shape and press my pastry rounds into pasties, which worked well.

I was worried they would crack and ooze their filling while in the oven, but they behaved perfectly and I ended up with 3 very large pasties. Hurrah! They were so tasty with the smokey bean filling, especially with a dollop of tomato chilli chutney on the side. It was smiles all round for tea!

I’ve since been thinking that you could use all sorts of fillings or leftovers in a pasty format – leftover Indian veg curry with a few crushed Bombay potatoes sounds particularly appealing! You can always make a pie if the idea of individual pasties sounds a bit too fiddly. Haha once again missing gluten doesn’t mean missing out!

Smokey Bean Pasties

Ingredients
Smokey Bean chili or filling of your choice

85g butter

150g gluten free plain flour

50g white teff flour

1 egg

½ tsp xanthan gum

2 tbsp water

Method
Mix the flours and xanthan gum together in a bowl to combine.

In a separate bowl, add your butter, (it should be soft, if not blast it in the microwave for a few seconds) along with half the flour mixture, the egg and 1 tablespoon of the water. Beat with a spoon or spatula to form a paste. (Yes I know this goes against all traditional pastry making!) Add the rest of the flour and bring the mixture together to form a dough, switching to your hands at the end. Add a little more water if it seems dry. Knead the dough gently for 1 minute to ensure everything is well combined.
Cut the dough into 3 or 4 pieces depending on if you want to make 5inch or 6inch long pasties.

Roll out each piece of pastry between two large sheets of clingfilm to form a rough circle shape. It should be around 4mm thick.  Peel off the top layer of clingfilm and cut out a round circle, using a small plate or bowl as a template.

Set the pastry circle, still on the base layer of clingfilm aside and gather up any off cuts of pastry. Add the pastry off cuts to the next pasty segment and repeat the rolling and circle cutting until you have your 3 0r 4 pastry discs.

Take a general spoonful of your chosen filling and place it on one side of your pastry circle, about 2cm in from the edge.

Flip the plain pastry half over the top of your filling, using the clingfilm to help you maneuver it. Press down firmly around the edge to crimp and seal the filling inside. Carefully transfer the pasty to a baking tray lined with greaseproof paper, removing the base layer of clingfilm. Repeat until you have 3 or 4 pasties.

Brush the top of the pasties with milk and bake in the oven for 25-30 minutes until nicely golden brown.

Allow to cool on the tray for 10 minutes before serving, or transferring to a wire rack to cool completely.

Freeze or eat on day of baking

Makes 3 – 4 pasties

Note: You can use any filling you like as long as it is quite a thick mixture and will cook in the 35-30 minute oven bake. You could also just make one large pie if you don’t want to worry about making individual pasties. Other flavours could include:
Potato, onion and cheese
Garlic Mushrooms (cooked) with paprika in a thick béchamel sauce
Roasted squash, feta, chili and mint
Leftover Indian curry with a few crushed Bombay potatoes!

Smokey Bean Chili

The weather has turned even colder, windier and wetter. Christmas is over and the leftovers have been eaten or turned into hashes or pies. As the New Year beckons, rather than stay huddled indoors, we have to venture out, returning home soggy and windswept. With weather like this I find myself craving warm, wholesome food and this smoky bean chili really hits the spot.

I always make it in a big batch and stash some away in the freezer for future meals. It’s a great freezer standby meal as it can be eaten on its own, spooned onto nachos and sour cream, served with rice or on top of a crisp fluffy baked potato.

Adding cocoa powder may sound like an odd ingredient, but it adds a slightly darker colour and enriches the earthy smoky flavour of the chili that’s delicious. It doesn’t taste of chocolate!

It’s warm, thick and comforting, healthy while still having substance. The beans add a nice creamy bite while the chili adds gentle warmth that lingers at the back of the throat. It would be great to have tonight, for anyone thinking of venturing outside to watch fireworks to see in the New Year.

Smokey Bean Chili

Ingredients

1 onion

2 carrots

1 parsnip

1 x 400g tin red kidney beans

1 x 400g black eye beans

1 x 400g chopped tomatoes

1 tbsp tomato puree

1 red chili

4 tbsp sweetcorn

½ red or yellow pepper
1 garlic clove
1 tbsp sunflower oil
1 tsp dried oregano
1 tsp ground cumin
1 tsp chipotle chili powder (or regular hot chili powder)
2 tsp smoked paprika
2 tsp cocoa powder

½ can water

Method

Peel and dice the onion, carrot and parsnip. Finely chop the garlic and chili.
Heat the oil in a large saucepan and add the onion, carrot and parsnip. Stir, place the lid on the pan and cook for 5 minutes until they are starting to soften, but not brown.
Meanwhile finely dice the pepper. Drain the beans into a large sieve and wash under the cold tap to remove any brine.

Add the garlic, chili, pepper and extra herbs and spices to the pan and allow to cook for a further 3-4 minutes.

Add the extra herbs, spices, cocoa powder and tomato puree. Stir to combine before adding all the remaining ingredients, including the half can of water.
Bring the mixture to the boil, then reduce to a simmer and cook for a further 25-30minutes, stirring every 10minutes to prevent sticking.
Taste a carrot for doneness and add more ground chili or seasoning to preference.
Serve in big bowls with sour cream, nachos or cornbread if desired. Also great with rice or served on a crisp baked potato.
Serves 5 – 6

Office Christmas Meal at Silversmiths in Sheffield

Last Friday was our office Christmas meal. After work I dashed home for a super fast change and then met up with the rest of the team at Silversmiths in Sheffield. I have heard lots of good thing about this restaurant so was really looking forward to trying the food. It’s a modern yet quite small restaurant, which gave it a cozy and intimate feel.

We got to see the Christmas menu ahead of time so that we could place our orders. Being vegetarian often means I am lucky to get a single option on most set menus, so being both coeliac and vegetarian I thought was going to be a challenge. I was delighted to discover that Silversmiths can cater for both! I even got two choices from the mains menu – that were both vegetarian and gluten free without any adaption – I’ve NEVER had that choice before.

The food sounded amazing and not a boring mushroom risotto in sight! Here is what I had to eat on the night.

Starter: Cumin-Spiced Parsnip Soup topped with carrot crisps and “Sheffield honey” glazed toasted seeds. This was fabulous! Silky smooth, slightly sweet and delicately spiced. I loved the thin shreds of roasted carrot chips on top. They were packed with flavour and went deliciously chewy after sitting on the soup for a while. The perfect starter on a cold winter evening.

Main: Kings Cake: An Old English casserole of thyme, sage crisps, sautéed winter mushrooms, gold leaf infused oil. This was not quite what I expected. When I heard ‘casserole’ it makes me think more of a stew but this was a thick creamy mixture of beans, sweetcorn and mushrooms. Topped with crunchy sage leaves and onions. It was very tasty and I liked the different tastes and textures from the earthy mushrooms to the crisp sweetcorn. It was served with sprouts, carrots and roasted parsnips for the table.

Dessert: Mulled wine poached pear with candied orange ice cream. I didn't fancy the ice cream as I’m not a fan of candied fruits. I asked ahead of time if I could swop it for the chocolate cream that came with a Christmas Yule log. When it arrived it looked like a scoop of dark chocolate ice cream, but when I stuck my spoon in it turned out to be a giant golf ball sized scoop of chocolate ganache! It was like eating a huge truffle. Delicious dark chocolate, but so rich I couldn’t quite eat it all.

It was a fantastic meal. All the food was delicious and I didn’t see anyone with anything left on their plates at the end of the evening. I loved how the food was more unique and exciting than the usual Christmas or group meal offerings. It’s food for food lovers. Click here to see their full Christmas menu. It will probably disappear after Christmas though.

I was very impressed and would definitely go back. Another point I saw on their website, is that 100% of their food suppliers are Yorkshire based and 60% are Sheffield based. They also change their menus regularly to accommodate what’s in season and available locally. Extra brownie points, and it goes to show it can be done, and be done well!

Note: The restaurant did not know I am a food blogger, nor that I intended to write a review of my meal. I simply went to my office Christmas meal and enjoyed the food so much I thought I’d share it with you.

Silversmiths Restaurant

111 Arundel Street
Sheffield
S1 2NT

Pizza Hut Suitable for Coelicas? – Yes!

It has been many a year since I have eaten at Pizza Hut. It’s hardly the first place you’d think of when planning a gluten free meal out. However, on reading the latest Coeliac UK newsletter I was very excited to learn that Pizza Hut have just introduced a new gluten free pizza. They have worked closely with Coeliac UK to ensure there is no cross contamination and even changed some of their topping suppliers so that all their toppings are gluten free too.

Hearing that something is gluten free instantly makes me want to try it out and so I asked a friend to come with me and do a bit of gluten free research. We ordered our pizzas and the server knew all about the new gluten free base which put me at my ease. When our pizzas arrived I was thrilled to find that all the gluten free pizzas come on square pizza bases – yes square! How cool is that? Not only do they look funky and stylish, but eliminates any doubt that the pizzas had got mixed up with the regular ones. Great idea!

So how did it taste? Very good actually, I was pleasantly surprised. Maybe slightly denser than a regular pizza base, but it wasn’t crumbly, dry, gummy or as hard as a house brick. The base had quite a nice flavour and was thinner than most gluten free pizzas bases I’ve had, which often are so thick you have to spend several minutes sawing through them. There were plenty of toppings and the pizza itself was of a very generous size. It’s lovely to know there is somewhere regular on the high street that I could find a meal, should the need arise, or if I’m out somewhere new. I’m sure my friends will be pleased at the prospect of going out for dinner without having to feel guilty at eating pizza in front of me. Have you tried Pizza Huts square gluten free pizza? What did you think?

I’ve heard Domino’s, Prezzo and Ask are also launching gluten free pizzas – more taste testing trips required I think!

Note: Pizza Hut did not pay or ask me to write anything about them. I was just very excited to discover their new pizza and wanted to share the experience.

Roast Butternut Squash with Qunioa

Being coeliac limits the types of wholegrains and cereals I can eat. Grains such as couscous, bulgur wheat, spelt, pearl barley and semolina are all off the menu for a coeliac. When recipes call for one of these ingredients it’s usually easiest and quickest to substitute it with rice. However, some days I get a bit fed up with rice, which is where quinoa comes in.

Quinoa is actually a bit of a super food. Unlike wheat or rice, quinoa is a complete protein, meaning it contains all 8 of the essential amino acids that we must get from our diets. Having all 8 is actually quite unusual for a single ingredient/food. Often foods contain 3 or 4 different amino acids meaning we have to eat a combination of different foods in order to get the full set, not true with quinoa. Quinoa is also high in fibre, something else which can be difficult for coeliacs to find from their foods, as well as containing a whole host of other vitamins and minerals. The thing I like about quinoa, is how it looks and behaves a little like bulgur wheat, in that it is firm and slightly nutty to taste. The little grains actually seem to pop slightly as you chew them, which add a nice texture. It tastes quite bland on its own, but adapts well to a whole assortment of flavours.

Last weekend I picked up a butternut squash from the market, my first for many a month, but it seemed fitting now the days are becoming more autumnal. My favourite way to eat squash is to simply roast it with a little olive oil and some herbs, allowing the vegetables natural sweetness to intensify and shine.

In need of a quick lunch I simply added my roasted squash to some quinoa that I cooked with a little veg stock and a few peas for colour. Soft, warm and slightly creamy it made the perfect accompaniment to the roasted butternut. A sort of cross between a bulgur wheat salad and a risotto. I really must remember to use it more often.

Roast Butternut Squash with Qunioa

(This recipe is really more of a combining of ingredients than a recipe with exact quantities)

Ingredients

½ large butternut squash

1 tbsp olive oil

Fresh or dried thyme and oregano

Lemon zest and juice

Quinoa

Handful of frozen peas per person

Salt and pepper

Vegetable stock

Firm cheese to finish

Recipe

Preheat the oven to 220C.

Slice your butternut squash into thick rounds, and then slice each round into 3 strips (no need to peel, the skin is edible when roasted and full of fibre). Arrange the slices on a baking tray lined with foil. Drizzle over the olive oil and some finely chopped fresh or dried thyme and oregano. Mix to coat the squash evenly.

Roast in the oven for 25-35 minutes until soft and just starting to caramelise around the edges.

Meanwhile, cook your quinoa according to the pack instructions, using veg stock in place of the water for extra flavour (not essential). Cook as much as stated on pack for the number of people you are serving.

When the quinoa is nearing the end of cooking, add in a handful of frozen peas per serving.

Once the squash is roasted, reserve a few strips for decoration and chop the rest of it into cubes and stir it through the cooked quinoa. Add the zest of ¼ to ½ a lemon and a squeeze of lemon juice. Stir through some extra herbs and season with salt and pepper to taste.

Serve onto plates and decorate with a few of the reserved roasted squash strips. Add a little finely grated firm cheese if desired.

Eat and enjoy

Note: Any leftover roasted squash tastes fantastic as a sandwich filling with cream cheese or houmous

Spiced Carrot Fritters

I was going to call these pancakes, but that conjures up images of sweet carrot cake style pancakes, whereas these are savoury, so fritters they are!

At the weekends I love doing a little stovetop cooking to create a whole assortment of tasty pancakes/fritters, both sweet and savoury. I find it adds a little interest and luxury in place of the usual weekday cereal or sandwiches - depending on when I eat them. Sweet pancakes are usually a weekend breakfast treat, whereas savoury ones tend to be more of a lunch time thing. There is just something so satisfying about eating a warm, slightly crisp on the outside and fluffy on the inside, pancake.

I tend to go with whatever I fancy or have leftover in the fridge. Half an overripe banana or an open can of sweetcorn. I love how you can jazz them up with different spices, chocolate chips or some finely chopped chili. There are so many different styles you can create with just a batter and a saucepan, thick American style pancakes, thin delicate crepes, veggie fritters or more substantial griddle style scones - delicious served with cheese or jams (sorry I tend to get rather carried away with thinking about all the possibilities!)

For the latest batch, it was a half eaten tub of houmous that depicted today would be a fritter day. Carrots and houmous are one of life’s perfect pairings, but I’ve been eating carrots dipped in houmous all week and wanted to jazz things up a bit. Hence these spicy carrot fritters, served with harissa spiced houmous were created.

The grated carrot retained a little texture, and kept the fritters quite moist. The spices in the batter were quite subtle, while the houmous added a wonderful creaminess and occasional fiery kick from the harissa, depending on whether I got a big blob of it or not. I love the process of cutting a bite and dipping it into your ‘sauce’ of choice. It feels much more fun and involved than just taking a bite of a sandwich or a spoonful of cereal. Each bite is given attention and savoured. These tasty fritters fulfilled my weekend craving and went well with some leftover roasted tomatoes I had from last night’s dinner.

Does anyone else have any foodie weekend traditions or treats?

Spiced Carrot Fritters

Fritters

1 large carrot

3 tbsp teff flour

1 tbsp brown rice flour

1 spring onion

1 egg

100ml milk

½ tsp gluten free baking powder

¼ tsp bicarbonate of soda

¼ tsp ground cumin

¼ tsp dried oregano

¼ tsp chipotle or normal chili powder

½ tbsp oil for frying

To serve

Houmous

½ tsp harissa paste

Salad and/or roasted veg

Method

Grate the carrot and finely slice the spring onion. Add to a small bowl along with the spices, flours and raising agents. Mix together to coat the carrot in the flour and spices.

Beat in the egg, followed by enough milk to make a thick batter. It should be thin enough to spread slightly in the pan, but thick enough to retain its shape when spooned out.

Heat a little oil in a large frying pan and place a plate into the oven to warm slightly.

When the oil is hot, spoon tablespoons of the batter into the pan and allow the fritters to cook until the batter looks set around the edge, about 1 minute.

Flip the fritters over and cook for a further 30-50 seconds, before removing from the pan and placing on kitchen paper. Transfer them to the warm plate in the oven while you use the leftover batter to make more fritters.

When ready to serve, place a generous blob of houmous onto the plate and swirl through a little of the spicy harissa paste.

Serve with salad and/or leftover roasted veg.

Makes around 6 small fritters. Serve one for a main meal or 2 as a starter

Gluten Free Waffles

Hello! I finally have the internet and can get back to baking and blogging once more. I haven’t been able to check anyone’s blogs for weeks and so goodness knows what tasty treats I’ve missed out on. Thank you to everyone for all your good luck wishes regarding my new job and moving to Sheffield. I’m pleased to say it’s all going well and I feel very settled. Here’s a quick snap shot of my ‘new’ kitchen.

Back in April I was given a Belgian waffle maker for my birthday. I love playing around with kitchen gadgets and adore waffles so it was the perfect gift. I hadn’t had a waffle for several years and certainly not since going GF, so I was very excited to try it out. I greased the machine, mixed up a batter (without a recipe – opps!) and spooned it onto the waffle iron. When it smelt ready I went to open the lid only to discover that the batter had welded itself to both the top and bottom plates, meaning I had to forcibly pull the iron open, breaking the waffle in half. Not only that, but the batter refused to come away from the plates and I spent the next 40 minutes trying to scrape the crispy burnt on mess off the machine. Feeling disheartened I put the machine away, where it stayed untouched for several months. I’m sure we’ve all had similar experiences with various kitchen gadgets!

However, my desire for waffles never went away and when Annie submitted her gluten free waffle recipe for my Go Gluten Free event a few weeks back, I was determined to give them another go. I followed Annie’s recipe, only making a slight adjustment by using oil instead of melted butter, as I had read this would give a crispier finish to the waffles. With my fingers crossed I tried again and …success! Delicious, light and fluffy waffles that didn’t stick to the iron. Hurrah!

The first weekend after I started my new job I decided to celebrate with some waffles for lunch. The great thing about waffles is that they are so versatile. The flavour of the batter itself or the toppings you pile on top can be sweet or savoury. I decided to go the whole hog and have one of each.

First up was the savoury waffle. Sliced sautéed mushrooms with a little thyme and garlic, topped with some grated smoked Applewood cheese and a pinch or two of smoked paprika. I love this combination, as the smoky sweetness from the cheese and paprika goes really well with the earthy mushrooms. Definitely some savoury umami flavours going on. It also tastes fab on toast if you don’t want to bother making waffles.

For the sweet dessert waffle I spread some cream cheese over the waffle itself and then topped it with some hot, lightly cooked plums and a drizzle of honey. This was very tasty too, although on this occasion I preferred the savoury mushroom waffle. I know that’s almost unheard of for me, but the combination of smoky, woodsy flavours are just perfect together.

I love how the square indents in the waffle result in both thin and crispy and thick and fluffy waffle in each bite. The little squares are also perfect for capturing the juices and toppings you choose to pile on top. However you choose to top or flavour your waffles, you have to agree they’re Waffly Versatile! Hehe.

Gluten Free Waffles

Ingredients

200g gluten free plain flour (I used Doves Farm)

2 eggs

40ml sunflower or rapeseed oil

150ml milk

1 tsp gluten free baking powder

Pinch salt

Method

Spray or lightly brush your waffles iron with a light coating of oil and heat to your usual setting.

Place the flour, salt and baking powder into a bowl.

Measure the oil and milk into a jug. Add the eggs to the milk and whisk together to combine.

Pour the egg/milk mixture over the dry ingredients and mix together using a spatula or fork to create a batter, about the consistency of double cream. A few little lumps are fine.

Place a ladleful of batter into your waffle iron and cook until lightly golden brown.

Eat and enjoy with the sweet or savoury toppings of your choice.

Makes approximately 6 waffles

Notes:

Recipe can be halved, doubled etc if required. Just go by how many eggs you’re using.

If only making sweet waffles, you could add 1tbsp caster sugar to the batter, but I don’t feel it needs it.

Roasted Pumpkin & Feta Quiche with Mint

I bought a large pumpkin a few days ago in order to make a pumpkin risotto. After making the dish I was left with three quarters of a pumpkin still to use and decided to simply roast it in slices as I love any sort of roasted veg. Even after eating some in salads, with houmous and general munching I was still left quite a considerable amount leftover. I hate to waste food and so decided to use it in a quiche. I had a rummage through the fridge to see what else needed using up and came up with half a block of feta cheese and some fresh mint. Right pumpkin, feta and mint quiche it was to be!

I was a little unsure about adding the mint to the quiche and nearly didn’t do it, but I’m so pleased I decided to take a chance any include it. It really adds a freshness to the finished quiche, the same way lemon does, only…more minty! It tasted delicious with the little cubes of salty feta and peas (I add peas to most savoury things!) I must use mint more often in my cooking, it was a revelation.

The tiny cubes of feta seemed to melt into the egg quiche mixture, become very soft and creamy. You could taste when you bit into a chunk, but the chalky, crumbly texture was gone, which worked really well. The cubes of roasted pumpkin were delicious too and I loved how each slice looked so pretty, orange, cream and green.

I cut most of it into slices and stashed it away in the freezer for when I’m in need of a quick dinner. I love how using leftovers can often produce the best tasting meals.

Roasted Pumpkin & Feta Quiche with Mint

Gluten Free Pastry

200g gluten free plain flour (Doves Farm)
20g brown rice flour
½ tsp xanthan gum
85g butter
1 egg, lightly beaten
1 - 2 tbsp cold water

Filling
170g roasted pumpkin or squash*

80g feta cheese

50g frozen peas, thawed

3 eggs

300ml milk

8 large mint leaves

Salt and pepper

Method
Preheat the oven to 180C. Have an 8inch/20cm tart tin ready.
Mix the flours and xanthan gum together in a bowl to combine.
In a separate bowl, add your butter, (it should be soft, if not blast it in the microwave for a few seconds) along with half the flour mixture, the egg and 1 tablespoon of the water. Beat with a spoon or spatula to form a paste. (Yes I know this goes against all traditional pastry making!) Add the rest of the flour and bring the mixture together to form a dough, switching to your hands at the end. Add a little more water if it seems dry. Knead the dough gently for 1 minute to ensure everything is well combined.
Roll out the pastry between two large sheets of clingfilm to the size and shape of your tart tin, plus an extra 1-2 inches for the sides.
Peel off the top sheet of clingfilm, and use the base sheet to help you flip the pastry into the tin and press it down gently. Trim off the excess and patch up any cracks with the off-cuts of pastry.

Prick the pastry lightly with a fork and place on a baking tray. Bake for 15 minutes until lightly golden, then remove from the oven and set aside to cool slightly. (You don’t need to add any baking beans as GF pastry doesn’t shrink like ‘normal’ pastry as there is no gluten!)

Meanwhile, prepare the filling. Increase the oven temperature to 190C.  Cut your roasted squash or pumpkin into 2cm cubes and the feta into 1cm cubes.

In a jug, whisk together the eggs, milk and a little salt and pepper.

Scatter the pumpkin, feta and peas over the base of the tart. Chop the mint into shreds and arrange over the top.

Place the tart into the oven and then pour the egg mixture over the top, using the jug to help you.

Bake in the oven for 25-30 minutes until the middle is set when gently shaken.

Allow to cool slightly before serving. Also tastes delicious cold.

Makes 1 x 8inch quiche

Note

* I had leftover roasted pumpkin from a previous dinner, but if you don’t, then simply cut your pumpkin into large slices, drizzle with a little oil and roast at 200C for 25-30 minutes. You can leave the skin on, as its edible once roasted

Minty Broad Bean & Ricotta Bruschetta

Every few weeks my sister and I like to get together for lunch, to catch up on each others latest news. Sometimes we meet at a restaurant, but more often than not we meet up and cook something together, which is exactly what we did last weekend. We have a few rules for such occasions:

1)      The food must be something neither of us has made before

2)      It must be vegetarian

3)      It must be gluten free

With a little recipe hunting, this is not actually as difficult as it sounds. We sent a few emails back and forth, discussing ideas, but in the end it was a simple dish by Hugh Fearnley-Whittingstall that won. Some of you may remember he did a River Cottage Veg series on TV a few months back, where he lived and cooked only vegetarian food for the summer. I absolutely adored the series, and a dish that really stood out to me was his broad bean bruschetta.

We ended up making a few tweaks to his recipe, but the essence of it was Hugh’s. We didn’t have enough broad beans and so substituted some peas, used extra mint in the puree and added some fresh lemon juice and zest to the mix, which I think always goes wonderfully with fresh mint and peas. Oh, and obviously we served in on toasted gluten free pitta and ciabatta bread.

The results were absolutely delicious! Considering how simple the ingredients and method is, the flavours and textures at the end were fabulous. The broad beans were soft and creamy, while the peas stayed a little chunky, giving it a nice texture. The dollops of ricotta on top were milky and fresh, while the mint and lemon were the perfect summery seasonings. I really don’t use mint often enough. So good, we both agreed it’s definitely one we’ll make again.

It would be delicious to take along on a picnic too, sealed in little pots with some breads or crisps for dipping. Thanks Hugh!

Minty Broad Bean & Ricotta Bruschetta

(Recipe adapted from River Cottage Veg Every Day)

Ingredients

1 x 300g tin broad beans (200g drained weight)

75g thawed frozen peas

15g butter

1 clove garlic

1 tbsp fresh lemon juice

1 tsp fresh lemon zest

8 fresh mint leaves (approx)

Salt and pepper

60g ricotta, feta or goats cheese

To Serve

Toasted GF pitta or ciabatta bread

Method

Drain the broad beans and remove their outer skins. Place into a bowl along with the thawed peas. Mash roughly using a potato masher.

Melt the butter in a small frying pan, finely chop the garlic and add to the pan. Fry gently until the garlic is just beginning to colour, you don’t want it brown though!

Add the butter and garlic to the bean mixture and mash well to create a chunky puree. (The peas won’t break down much, but this is fine.)

Finely chop the mint and add most of it to the bean mix, reserving a little for garnish. Stir in the lemon juice, zest and season with salt and pepper. (Add a little olive oil if you thick it’s too dry)

Lightly toast your pitta bread or ciabatta and place onto warm plates.

Pile the minty bean puree on top of the hot bread and dot on a few spoonfuls of ricotta or crumble over some goats cheese or feta. Scatter over the reserved mint and a final squeeze of lemon juice.

Serve with a colourful side salad and enjoy!

Serves 2

Tastes & Tales of LA – Hugo’s Restaurant

Wow this place is amazing! Easily the best restaurant I have ever been to. It looks smart but nothing that special from the outside, but looks can be deceiving as this place was a vegetarian, coeliacs paradise! The variety, quality, freshness, versatility, choice, flavour of food was just outstanding!

Everything is made fresh to order on site and is an eclectic mix of American cuisine with some southern and Mexican influences. I should think around 80% of the menu is vegetarian and nearly all the dishes can be adapted to be gluten free or vegan too if required. I know some people think that vegetarian/vegan cuisine lacks interest and flavour, but there is nothing missing from these meals. Just take a look at the menu and you’ll see what I mean! I’ve never come across a restaurant serving food like this anywhere. I could have eaten here for breakfast, lunch and dinner throughout my stay in LA and still not tried everything I’d have liked on the menu.

J and I went for lunch here on my first day. After several minutes agonising over what to choose form the menu I decided on Green Tamales & Eggs for $11.75 described as ‘spinach corn tamales on a pool of tomatillo salsa topped with two eggs any style, avocado-tomato-cilantro salsa, toasted tortilla strips, sour cream and cilantro.’
I’ve heard and seen tamales mentioned on American cookery programmes and appearing on a few blogs, but I doubt most people from the UK would have even heard of them. So I’d never tasted one and always been intrigued by them. Seeing them on the menu seemed the ideal opportunity to try them.

The tamales were soft, yet firm and tender with a texture similar to couscous that had been pressed together or a moist cornbread. It tasted divine and had the odd larger kernel of sweetcorn in it. It was green due to pureed spinach, which also gave it a lovely flavour. The salsa was not too hot but there was a bit of heat there, it was citrusy and so fresh, with a slight sharpness and a mix of different herbs and spices which created a wonderfully vibrant salsa. I’ve never had anything like it. It came with two eggs, but I requested it to only one with one. For some reason this caused some confusion in the kitchen as they couldn't understand why someone wouldn't want both! It also came with a side order of fresh fruit salad which was nice. I just kept repeating 'oh my this is divine!' It was so so good! I’m going to have to try and recreate them somehow.

J had an egg scramble with bacon, mushroom and sausage which also looked good. It was a lovely cosy atmosphere with little booths and squishy chairs. The meal for both of us, with 3 drinks, was only $30 which was great.

I enjoyed the meal so much that during the week I went back there for lunch on my own while J was at a class. I took a book along with me and sat in one of the little booths and felt quite comfortable eating alone. The atmosphere is very relaxed.
I decided to have one of their February specials which sounded delicious. Grilled Polenta & Portobello Ragout for $7.75. They didn't mind at all that I only wanted a small dish rather than a couple of courses.

The grilled polenta was arranged in thick triangles around the edge of the dish, giving it some height and made me think of slices of toasty. Along the centre of the dish was a mound of sautéed diced portabella mushrooms, artichoke hearts, broccolini in a sun dried tomato, cashew-cream marsala sauce, which was then sprinkled with fresh basil.
Sounds good doesn’t it? The polenta was just firm enough to be cut into triangles, yet still soft and tender when it came to cut it. The mushroom and artichoke hearts had been left nice and chunky, while the broccolini were still crisp and crunchy giving the whole dish a wonderful mix of textures and flavours. The tomato cashew marsala sauce was creamy and delicately spiced. Delicious and yet so simple.

Hugo's have three locations around California, so if you are ever in the area I recommend you go there. This was one of the highlights of my trip and it makes me so sad that there is no where like this in the UK, not even in London I don’t think and yet here it seemed quite normal to have such a fabulous restaurant. I wish I’d had time to try their roasted pineapple & coconut pancakes too.