Monthly Archives: July 2011

Homemade Onion Rings

These are good little gems for a picnic. Their biggest downfall, however, was being substantially underflavoured. Think you can’t go wrong with onion rings? Well you can. I added herbs, but it needed more. So take it from me, don’t omit the salt in this recipe. I can’t really add that much to onion rings, they’re not original but they’re essential.

On another note I spent some of my earnings on a food processor, it whips and everything. I foresee a lot of meringues and whipped cream.

Ingredients

-1 big onion/ 2 small onions

-150g breadcrumbs

-200ml milk

200g flour

-2 tsp salt

-2 tsp basil

-2 tsp thyme

Method

-Preheat oven to gas mark 8/220c, and line 1-2 baking sheets with greaseproof paper.

-Mix the flour, milk and salt together. You need a paste-like substance that I like to call ‘gloop’. However, it should be on the liquidy side of gloop, so if it very pasty add some more milk, or if it is too liquidy add some more flour. This is your ‘glue’ for picking up the breadcrumbs, so if it is too liquidy then the breadcrumbs will not stick to the onions.

-Mix the breadcrumbs with the herbs

-Peel your onion/s and chop parallel from the end, I.E if you have both ends facing left and right, then just chop next to these ends? I’m terrible at explaining things, but basically you want rings!

-With these slices separate each layer so you have lots of rings.

-Dip each ring into the gloop, and then into the breadcrumbs. Place on the baking sheet and continue this process until you have finished rings. Cook for 30 minutes, or until the breadcrumbs have browned.Very simple, very good.

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Filed under Quick, Snacks and Starters, Vegetarian

The Mighty Mushroom



The mushroom, it’s one of those vegetables. Even I have my doubts with them. Raw? No. No thank you at all. Cooked? Yeah okay, but chopped up and with garlic. Stuffed? I love stuffed food…yeah okay! I think if a mushroom were a person, it would be Britney Spears, it has its loyal fans, and then it has those fans who like it from time to time depending on its state.  The reason why I chose mushrooms are because they are so cheap. And then the filling it really versatile, I made a butter bean mash and mixed it with fried garlic and courgette and added herbs and paprika. I hid a roasted tomato in the mushroom, and then topped it with a breadcrumb and parmesan crust. It was lovely, cooked mushrooms have that lovely smoky flavour which really hits the spot. Lovely.

Ingredients (Left lots of leftovers)

-8 portabello mushrooms-tear out the stem of the these and use in the filling.

-2 tomatoes (optional)

Bean Filling

-1 can of butter beans, drained and rinsed

-2 tsp milk

-1 garlic, diced

- Half a courgette, diced

-The stems of the mushrooms, chopped roughly

-1 tsp Paprika

-1 tsp rosemary, thyme and basil

Topping

-4 tbsp of breadcrumbs

-1 tbsp of finely grated parmesan

-1 tbsp grated mozzarella

-2 tsp herb of your choice

-a squeeze of lemon juice

Method

-If you want the tomatoes, slice finely and place on a baking dish, drizzle with oil and add some pepper. Put in a pre-heated oven at gas mark 7.  After 20 minutes they should look like this.

-Put the butter beans in a saucepans and fill with water, bring this to the boil and simmer for five minutes. Drain, add milk and mash with a potato masher.

-Sauté garlic, courgette and mushroom stems in some olive oil until courgettes are browning. Perhaps 5 minutes.

-Mix the topping ingredients together.

-Get your mushrooms and put them in a roasting dish. Put a roasted tomato slice in each mushroom, top with bean mash filling and top with the topping. EASY.

-Cook for 20 minutes at gas mark 6-7. Until brown on top and the breadcrumbs start to turn brown!

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Filed under Quick, Store Cupboard, Vegetarian

How to Cook Butternut Squash

Root vegetables are cheap in Britain, especially something like butternut Squash. You see it in the supermarket, this bulbous vegetable and it’s only £1, but you’re like: “how in god’s name do you EAT it? Let alone COOK it”.  Well, question no more because I have a simple recipe here on how to cook butternut squash. Today-ROAST IT. I love roasting vegetables, and butternut squash is lovely roasted. It’s filling, and works really well as a side or in a big salad. I am going to experiment with crusted butternut squash soon…

Ingredients

-1 butternut squash

-3 tablespoons of olive oil

-rosemary and basil

Method

- Pre-heat the oven to gas mark 8-9/220 c.

- Here’s how to chop the squash. Hold it horizontally, and chop the squash from the smaller end so that you get large medallions, and keep chopping until you reach the seeded end (the bulbous part of the vegetable). With these medallions, chop them into quarters.

-Now with the seeded end. Right now you should have a ‘butternut bowl’, i.e a roundish butternut with a hole in the top. Slice this in half from the top the bottom, so you have two halves which have bowl of seeds in them. Scoop and discard the seeds, and then chop the remaining butternut into chunks.

- Put the butternut in a roasting pan, and cover with the oil and sprigs of rosemary and fresh basil leaves if you have them. Make sure the chunks are covered, and then put in the oven for 1 ½ hours, or until the outside skin is brown(like picture below).

-Lovely lovely, eat hot or cold and definitely EAT THE SKIN, IT’S MY FAVOURITE PART.

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Filed under Butternut Squash

Buckwheat CAKE?!?!

 

“What the HELL is buckwheat cake? That sounds horrendous. Is it even in the English language?”. Yes, I was just as sceptical, but then again I’m quite weird with food. For example, I usually prefer fruit based lunches rather than salty lunches because I have a massive sweet tooth. So when I came across this recipe it was amazing. “Its grains and seeds with fruit? With cinnamon?! This is soo weird.” But let me tell you, it works. This a filling “cake” made of raw buckwheat, flax seeds, banana and much more. And I say “cake”, because it’s a meal, rather than dessert, like my Savoury Cake. I guess this is not that thrifty, in that it uses fresh ingredients such as raspberries etc and flax seeds (my mum and sister  inhale them). However, buckwheat is a grain which only costs £1.80. I got my inspiration from this blog, but I think this woman photographs it better.

Ingredients

-1/4 cup of ground buckwheat

-1 tbsp buckwheat

-1/2 banana mashed

-3 tbsp milk (I used soya)

-1 tsp vanilla extract

-1 tbsp of flax seed ground mixed with 2 tbsp warm water (I only learnt this after, I wished I had done this cos my cake could have been more moist)

-1/2 tsp baking powder

-1 tsp cinammon

-3 rasperries

-3 strawberries chopped

-some blueberries

serve with: 

-Yogurt and Mixed Nut butter(recipe below)!!

Method

-Mix the banana, milk and vanilla extract, and in another bowl mix together the remaining ingredients.

-Then mix the two mixtures together. Pour into a microwaveable bowl. If you want to eat it out a  bowl, you don’t need to grease it, but if you want to turn it out onto a plate, grease the bowl before pouring the mixture into it.

-Put in the microwave for 2 minutes, and voila. Serve with yoghurt and almond butter. Nom nom nom.

Mixed Nut Butter

-I did it! It worked! I have real, edible nut butter which is like peanut butter-but better obvs.

Ingredients

-1 cup of mixed nuts

-300 ml water

-1 1/2 tsp salt

Method

-Process nuts until starting to clump thoroughly, then add the water and blend until silky smooth.

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Filed under Grains, Quick, Vegan, Vegetarian