Category Archives: Vegetarian

Recipe: Rice Krispie Squares

Rice Krispie Squares
Rice Krispie Squares

Ingredients;

5 oz butter, chopped into chunks
5 Mars bars, chopped into roughly 1cm slices
5 mugs of Rice Krispies
500g Chocolate (mix of dark & milk)


Line a large baking tin with overlapping pieces of clingfilm, ensuring that all parts of the interior are covered.

Place the butter and sliced Mars bars in a large Pyrex (glass) bowl and place this into a suitably-sized saucepan (the bowl should not touch the bottom, and leave space for 2 inches of water). Bring the water to a strong simmer and melt the butter & Mars bars, stirring occasionally. Once it has all melted, stir continuously until the the melted butter is absorbed into the rest – be patient, it will “come together” eventually.

Lift the bowl off the saucepan and add in 5 mugfuls of Rice Krispies. Stir this well, but gently, until all the Rice Krispies are coated and no lumps of the melted mixture remain. Pour / spoon into your baking tin and gently smooth out until even.

Wash your Pyrex bowl, dry and place back on the saucepan of water. Break up the chocolate into the bowl and melt over simmering water. Once melted and smooth, pour over the Rice Krispies. It’s best to use a soft spatula so that you can scrape out as much of the chocolate as possible. Tip the baking tray back and forward until the base layer is evenly covered.

Cover with a tea towel and leave in a cool place to set (varies from 2 – 24 hours, dependent on season/temperature). Do NOT refrigerate as this will make the Rice Krispie layer go soggy.

Cut with a sharp knife and store in an air tight container (old biscuit tins are perfect), will keep for up to 7 days – but I bet they won’t last that long!

Recipe: Nyomtastic Scones

Nyomtastic Scones
Nyomtastic Scones

Ingredients;

625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
300ml milk
25g castor sugar


Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.

I started with Rhyleysgranny’s Scone recipe and after a little playing around with the ingredients I came up with this.

Pre heat your oven to 200C.

Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.

Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.

Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well! :)

Time for a Recipe Mashup

We’ve all heard of a music mashup where you get two or more songs and mash them together to get a new song. Some of these are great and some are truly, truly awful. The following is one of the earliest examples I know of a music mashup made decades in advance of when the term mashup became popular…

So, what the heck has this to do with food?

Well, it’s one of my favourite pop singles of all time, so I wanted to share it here :) and more importantly, I want to share a recipe mashup with you all.

A while back Elly spotted this recipe over on Babaduck Babbles (big thank you for sharing the recipe) and we have used it a good few times as it’s actually fairly quick and easy to make up, tastes great and is a great way of upping your veg intake.

Earlier this week I was feeling a bit adventurous and I decided to mash this recipe together with one of my own and what resulted is a dish that is every bit as tasty as either of the original recipes, easy and just as quick to make and adds even more veg.

If you follow the minty pea pasta recipe substituting the carrot and courgette spaghetti recipe (up to the end of the steaming) for the pasta, you’ll end up with this truly wonderful culinary mashup that is quite possibly the tastiest vegetarian meal I’ve ever had.

There is one minor drawback in that you really need a julienne peeler otherwise chopping the carrot and courgette becomes a major chore. Thankfully they are fairly easy to source these days and also not terribly expensive, just add one to you next Amazon order 😉

Recipe: Vinaigrette Dressing

Vinaigrette Dressing
Vinaigrette Dressing

Ingredients;

Extra virgin olive oil
Balsamic vinegar
Salt
Pepper
French mustard

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Vinaigrette dressings are very quick and simple to make and this recipe is a good “standard” dressing to learn. It’s ridiculously easy and quick to make and if you store it in the fridge will keep for about a month.

The secret of a vinaigrette is simple – three parts fat to one part acid with some mustard, salt and pepper to help the emulsifying.

Get a clean and preferably sterilised glass bottle and start by putting some balsamic vinegar in, fill it about an eighth of the way up.

Then add roughly three times as much extra virgin olive oil, followed by a pinch of salt and pepper. Lastly add a little French mustard.

Now seal the bottle and shake it for about a minute. Take a small taste and adjust the seasoning if needed. Now let it sit for about 10 minutes, if it starts to split into layers then add a little more mustard and repeat the process. All vinaigarettes will separate eventually but ideally you want one that stays emulsified for 10 minutes or so.

Store this in a cool dry place until you’re ready to use it. Then give the bottle a shake and drizzle lightly over your salad to serve.

The great thing about this recipe is that you can substitute so many different things, I regularly use lemon or lime juice instead of balsamic vinegar.

I’ve also been known to use some truffle oil or other flavoured extra virgin olive oils to give a little variety to the taste. It’s a great recipe to experiment with as you can come up with something that is completely unique to your tastes and preference.

I have to say I find that lemon juice really freshens the flavour of any salad and makes it something special for any occasion and in case you’re wondering it’s taken me far longer to type this recipe than it takes to make it, so have fun with it and if you find a combination you really like please let us know in the comments.

Recipe: “Blazing Saddles” Baked Beans

A Pot of Freshly made Baked Beans
Blazing Saddles Baked Beans

Ingredients;

4 whole onions finely sliced
1 heaped teaspoon of (smoked) paprika
3 fresh chillies finely diced
25g butter
3 x 400g tins of Pinto beans
3 x 400g tins of Cannellini beans
2 x 400g tins of chopped tomatoes
4 bay leaves
Salt
Pepper
White wine vinegar
3 tablespoons of molasses
Olive oil

Serves 8-10

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Hmmm Beanz meanz Heinz, except in this case it doesn’t :) We are all familiar with baked beans in tomato sauce and how wonderful they are as a side order with a fry up or on hot buttered toast, it’s so easy to open a tin of them and bung ’em in the microwave, that we take them for granted.

When I made this first I was surprised by just how convenient the tinned version is by comparison to making your own, but when I tasted my own for the first time, I knew the effort was worth it.

These are close to being the best baked beans I have ever tasted, unfortunately that honour still resides with a man who served me from a fire pit when I was in Utah about 9 years ago as I haven’t managed to get the sweetness the same. Don’t worry, if I discover his secret I’ll update the post and let you all know 😉

First up you’re going to need a large saucepan on a medium heat. Add a lug of olive oil and once it’s up to temperature, add your sliced onion and paprika, give them a good stir and fry them for 10 – 15 minutes or until the onions soften.

Next add the butter to the pan and once that has melted, add the tinned tomatoes, 5 of the cans of beans (including the liquid), the bay leaves, a good pinch of salt and pepper.

Next, drain the liquid from the last can of beans and discard it. Then add the beans to the pot along with the chilli.

Now stir and bring this to a gentle simmer and bring the heat down, you just want them to burble and blurp (a little) at you rather than boil. If they boil, the beans will split and you’ll end up with mush rather than beans 😉

Leave them for about an hour and a half stirring occasionally.

Now taste them and season with salt and pepper to taste. Then add about a tablespoon of white wine vinegar, the molasses and stir well before serving or leaving them to cool and freezing them in portions.

These are great as a side dish with just about any meat and most fish, or used for the traditional beans on toast, or with a portion of boiled rice and a good ladle full of beans over the top.