Things To Try :: Zucchini and Cheddar Toast

2 grated zucchinis - with all the moisture squeezed out of the gratings
200g good cheddar cheese, also grated
1 finely diced shallot
1 small egg
a slosh of worcestershire sauce
bread for toasting
salt and pepper.

Mix all ingredients except the bread together.
Plonk spoonfuls onto bread making sure it's not layered super thick and it's pushed to the edges of the bread nicely.
Grill and eat with a big glass of wine (or beer) or if you are saintly, iced water.

via Eat Drink Live by Fran Warde

Chocolate Apricots

250g Callebaut dark chocolate or other high quality chocolate
250g dried apricots

Melt chocolate in microwave in 30 second bursts - stirring well between each burst. Be careful not to heat it too much or too often as it will separate. Yick. Now when it's melty and smooth spear your apricots with a fork and dip into the chocolate until well coated. Pop onto some wax paper to cool - in the fridge if it's hot at your place. Eat when set. Try not to eat too many. It is VERY hard!

NMAA Banana Loaf :: from NMAA Cooks

125g butter
2/3 cup raw sugar
1 egg
1 cup wholemeal plain flour plus
1/2 cup wholemeal self raising flour mixed with a pinch of salt
1 1/4 cups mashed banana
1 tsp vanilla extract
1/4 cup yoghurt or 1/4 cup milk mixed with some lemon juice (to make buttermilk!)

Grease a loaf tin and heat your oven to 375f

Cream butter and sugar until light and fluffy. Add egg and mix well. Now mix the mashed banana, vanilla and yoghurt/buttermilk together. Add this mix and the flour alternately to the creamed butter until all is mixed in. Pour into a greased tin and bake for 40 - 50 minutes! Cool for ten minutes then turn out onto a cooling rack.

I sprinkled the top with cinnamon, nutmeg and brown sugar before I baked it - for a bit of a spicey crunchy top!

:: Super Delicious Super Simple Pot Roasted Potatoes

A simplified version of Nigel Slater's spuds. My kids don't like Taleggio :( I do!


You Need ::
1kg of peeled potatoes, sliced into fairly thinnish slices
30g butter
1/4 cup of olive oil
1 onion, finely sliced
1 clove of garlic, crushed

Melt the butter and the olive oil together in a big frypan with a lid- over a medium high heat. Throw in the onion, fry for 30 seconds. Chuck in the garlic. Fry for a few seconds.
Now plonk in all the sliced potatoes and toss them really, really well until they are coated in butter and oil (!) Season with salt and pepper and put the lid on.
Turn the heat down to very low. Leave for 20 minutes, simmering away on the low heat. Now open the lid and toss them. Add any fresh herbs you might like. Nigel Slater puts a few bits of Taleggio in. You could put some brie... or whatever cheese you like at this point in there.
Lid back on - still over the low heat. 5 or 10 more minutes. Check for tenderness. And serve when tender. Sometimes they get a little brown and crunchy on the bottom. But I like that!

:: Warm Roasted Pumpkin Salad

Illustration : Joseph Giordano


1kg of pumpkin - cut into 1" chunks or thereabouts
1 onion, chopped roughly
1 cup of frozen peas
2 cobs of fresh corn, kernels removed (just cut them off roughly with a knife)
1 clove of chopped garlic
some sprigs of thyme or whatever fresh herbs you have
a good slosh of olive oil
salt and pepper
a teaspoon of sweet paprika
juice of a lemon

Combine all ingredients and mix well. Plonk onto an oven tray, slosh on some more oil and cook in a medium oven for half an hour to forty minutes (or until the pumpkin has a bit of colour and is nice and tender)

Serve warm - or let it cool and serve cold. You could throw some chopped pinenuts or cashews through this and it'd be nice too!

:: Yummy Tofu with Edamame Beans

We made this after seeing it on the Telly. It was delicious. Click the link right down the bottom for more recipes from this program.

For the bean curd stir-fry

• 2 tablespoons oil
• 400g/14oz firm fresh bean curd (dofu/tofu), drained and cut into rectangles 1cm/½ inch thick (I like to use deep-fried tofu here!)
  
• 3 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
• 1 teaspoon dried chilli flakes

For the rest of the stir-fry

• 1 tablespoon groundnut oil
• 1 red chilli, deseeded and finely chopped
• 75g/3oz fresh or frozen edamame beans, defrosted
• 1 teaspoon light soy sauce
• 1 teaspoon Chinkiang black rice vinegar or balsamic vinegar
• 1 large handful of fresh coriander, leaves and stalks, finely chopped

• Make the bean curd stir-fry. Heat the groundnut oil in a large flat-based pan over a medium heat, add the bean curd and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece (careful not to break the bean curd) and cook to colour the other side.
• Add the dark soy sauce and vinegar and cook until the liquid has reduced by half. Season with the dried chilli flakes. Transfer the bean curd to a serving plate and put to one side.
• Cook the rest of the stir-fry. Heat the pan and add the groundnut oil. Stir-fry the chilli for a few seconds, then add the edamame beans. Add a sprinkle of water to help create steam and cook for less than 1 minute. Season with the light soy sauce and vinegar and then stir in the chopped coriander.
• To serve, pour the beans over the bean curd and serve immediately.
• Tip: For a fuller meal, serve with steamed rice.

via

Simple Crunchy Winter Salad

image via

Ingredients
500g sugar snap peas, cooked for 30 seconds in boiling water - then cooled completely by running under the cold tap or plunging into very cold water.
3 punnets of cherry tomatoes - halved
200g fetta, diced
1 cucumber, halved and seeded, then cut into thin slices
1 red onion, finely diced
1 bunch of basil, roughly torn

Dressing - put in a jar and shake the bejeezus out of:
2 tbsp red wine vinegar
1 tbsp seeded mustard
1 clove crushed garlic
6 tbsp olive oil
sea salt and freshly ground pepper

Method::
Cut the cooled, blanched sugar snap peas into smaller pieces (cutting them in half or into thirds - depending on what you like!). Now in a big mixing bowl, toss the sugar snap peas, the halved cherry tomatoes, the cucumber, the red onion and the basil. Mix well. Then add the fetta. Dress with the shaken-and-nicely-mixed-up dressing and toss well. Plonk into a serving bowl and VOILA!

Serves 6