Aine Carlin's Blog, page 3

Oat & Orange Blossom Shrove Tuesday Pancakes

 

This time last week I had a little rant over on twitter and instagram – you’ll already know this if you follow me on one or either. My reason for griping? Pancake Day was trending on twitter and it sent me into a tailspin because it was a week early and this was enough to trigger a whole cascade of emotions. You see, as much as I enjoy social media, it also has the ability to make me (and I’m sure many others) feel like a continual, daily failure. It’s not that I necessarily compare my work to others. It’s more to do with the fact I can’t keep up. The rate of content on all mediums moves at such a pace these days it almost leaves me out of breath. This is why I’m posting more infrequently and sometimes go a whole week without interacting at all. I”ll pop on from time to time to have a snoop, of course, but the urge to upload has essentially left me.

 

Everything feels less organic these days. I find myself thinking too much about what image will work where, and not posting pictures I like simply because they don’t quite work on the grid. Who even am I? I understand these are some major first world problems but when your work is interlinked with social media, there is a certain amount of pressure to make things look professional and curated – even if it seems to stifle my own personal creativity. It’s a cycle I’m trying to break out of but it’s strangely difficult.

 

My social media hiatus has allowed me to pour my energy into other things though. Namely, the next book. Now, don’t get too excited yet because I don’t even have a publisher attached to it, however, I have managed to put the initial treatment together. I won’t give too much away at this stage (again, these ideas may never see the light of day and I don’t want to tempt fate) but it’s a book that truly mirrors my current life here in Cornwall. A cookbook is like any other book, in my opinion, which means the story has to be compelling and truthful. I’ve approached all my books this way, so this offering is no different. With that said though (and perhaps it’s my age or where I’m at presently in my life) this one already feels particularly special. Maybe even my best effort yet.

 

In the meantime, here is that Shrove Tuesday pancake recipe I promised. These are from my current book ‘Cook Share Eat Vegan’ and use oat flour, which I mill myself in a food processor. They are particularly handy when you don’t have any flour in the pantry and possess a wonderful, nubbly texture that really is quite addictive.

 

OAT & ORANGE BLOSSOM ‘SHROVE TUESDAY’ PANCAKES

with chocolate sauce

 

MAKES 5

 

Almost crêpe-thin, these oaty pancakes are a nod to the ones I used to enjoy on Shrove Tuesday with my family. My dad was the undisputed pancake king and, while I’m not quite as good as flipping them as he was, I think he would still give these gluten-free delights a firm thumbs up. The key to getting the pancake as thin as possible is transferring the batter to a jug and practising what I like to call the ‘pour and swirl’. And while they’re wonderful served simply with a squeeze of lime and a generous drizzle of agave nectar, I’ve gone down the chocolate sauce route here for an extra bit of well-deserved indulgence. Pancake Day never tasted so good!

 

150g (51/2oz) rolled oats

1/2 teaspoon bicarbonate of soda

pinch of salt

200ml (1/3 pint) almond milk

juice of 1/2 orange

1/2 tablespoon orange blossom water

1/2 tablespoon agave nectar

100ml (31/2fl oz) water, plus extra as necessary

1–2 tablespoons coconut oil

oat flakes, to decorate

 

Chocolate sauce

 

1 heaped tablespoon coconut oil

2 heaped tablespoons raw cacao powder

1 tablespoon agave nectar

pinch of salt

 

1. Place the oats in a small food processor or blender and blitz to a fine flour. Transfer to a mixing bowl along with the bicarbonate of soda and salt and stir to combine.

 

2. Whisk the almond milk, orange juice and orange blossom water together in a separate bowl.

 

3. Make a well in the centre of the flour and pour in the almond milk mixture together with the measured water and whisk to combine. The batter should be the consistency of single cream and tends to thicken over time, so thin it out with a little extra water as necessary. Transfer to a jug.

 

4. Heat 1 teaspoon of coconut oil in a non-stick frying pan or crêpe pan over a medium–high heat. Pour in just enough batter to coat the bottom of the pan, swirling to ensure it reaches the edges. Cook for at least 5 minutes, or until bubbles form and the edges appeared cooked – the pancakes can be quite delicate, so be sure not to flip them too soon. Flip the pancake (or turn carefully with a wide spatula if you’re not feeling so brave) then cook for a further 3–5 minutes until thoroughly cooked. Transfer to a warmed plate and cover with a clean tea towel. Repeat until all the batter is used, adding an extra teaspoon of coconut oil to the pan between pancakes.

 

5. To make the chocolate sauce, heat the coconut oil in a saucepan until melted. Take it off the heat and whisk in the cacao powder, agave nectar and salt until smooth and glossy. Pour into a small jug.

 

6. Fold the pancakes and arrange them on a large plate or platter. Pour over the chocolate sauce and sprinkle over a few oat flakes just before serving.

 

Pearl Barley Broth with Celeriac Rumbledethumps

#AD #Kenwood This is the ultimate comfort food as far as I’m concerned and brings back many (fond) memories of those blisteringly cold Northern Irish evenings growing up in Derry. My Dad was a great cook but his broth (or vegetable soup as we simply called it) was hands down my favourite thing he made on a regular basis. That and stew, but really the broth was were it was at for me. Always chunky with tons of pearl barley (and maybe some yellow split peas), it was served with a huge helping of creamy mash, which really was the star of the show – not on the side either, in the actual broth itself. Crucial. Even when Dad was gravely ill his main vice was a ‘wee spud’ and I think he passed that deep love of potatoes onto me because I seriously can’t get enough of them. I thought I would mix things up at bit here though and use celeriac as the base to my mash – that strange alien-like root veg, which is now suddenly very hip. Celeriac is a big obsession of mine, and I’m always finding ways to utilise it but really there’s no better way to enjoy it than in rumbledethumps.

 

If you’ve never come across rumbledethumps before you really are in for a treat. A traditional Scottish dish, it is very similar to that other Celtic fav … colcannon. I typically make my colcannon with kale and softened leek but my Dad’s version simply involved chopped scallions (spring onions) and lashings of butter – it was basically a cheats version but oh boy did it taste good. Traditionally speaking, Scottish rumbledethumps are usually served with sliced onion and cabbage that’s been fried in butter and stirred through the mash before being transferred to an oven-proof dish, covered in grated cheese and baked until golden. My version, however, dispenses with the onion entirely and instead I boost the flavour of the savoy cabbage (must be savoy) with caraway seeds and a splash of cider or apple cider vinegar. I also used the pureé attachment on my Kenwood HD406 Tri Blade superfast hand blender to ensure the celeriac was super smooth. I must admit I was a wee bit dubious before trying it but I could never go back to my usual arm-breaking masher now and it’s oddly satisfying to use – as well as being a heck of a lot easier to clean!

 

Instead of baking the rumbledethumps (although I have done that in the past too!) I simply season, stir over a low heat to evaporate any excess liquid from the cabbage before finishing with an obscene amount of violife vegan parmesan – a wedge of that new naturli ‘butter’ wouldn’t go amiss either. As you can see, I took yet another leaf out of my Dad’s (cook) book and opted for a cheats version – I have absolutely no regrets though because there is nothing remotely underwhelming or regretful about this dish.

 

The broth is equally straightforward with the key ingredient here being the whole preserved lemon. If you’re unfamiliar with preserved lemons they are the secret weapon you’ve been waiting for and lend a certain understated elegance to any soup or stew. Add it whole and let it simmer gently until the broth is cooked before carefully removing with a slotted spoon. You will notice a beautiful (necessary) brightness to the soup that cannot be substituted with anything else – in my humble opinion, of course. This is the kind of broth that tastes even better the next day (and the day after that) too, so a terrific option if you like to prep ahead for the week. Simply reheat over a low heat, stirring frequently to ensure the pearl barley doesn’t catch on the bottom of the pot. If you do make everything ahead of time be sure to place your mash in an ovenproof dish, cover with foil and bake for up to 30 mins in a hot oven until piping – vegan cheese doesn’t tend to melt terribly well, which I is why I recommend adding it once it has been removed from the oven, not before. Truthfully though, you could forgo the ‘cheese’ completely and it will still be wondrous. I can’t think of a better dish to warm those cockles on a chilly winters day, can you?

 

Pearl Barley Broth with Celeriac & Savoy Cabbage Rumbledethumps

 

Ingredients

1 leek

1 celery stick

2 carrots

1 garlic clove

1/3 cup pearl barley

1/4 cup quinoa

1 vegetable stock cube/1.5L water

2 bay leaves

1 whole preserved lemon

1 tbsp. olive oil

Salt & pepper

 

For the Rumpledethumps

1 celeriac

3 small potatoes

1/2 small Savoy cabbage

1 tsp. caraway seeds

1 tbsp. Belazu Apple cider vinegar or splash of cider

1 tbsp. Dairy-free butter

1 tbsp. olive oil

Salt & pepper

 

To serve

Vegan Parmesan

Curly parsley

Lemon slices

 

Method

1. Finely chop the leek and celery using the mini-chopper. Cut the carrots into small bite-size chunks. Heat the olive oil in a pan and add the veg.

 

2. Season the veg and sweat for several minutes until it begins to soften. Add the minced garlic to the pan and cook until it’s aromas begin to exude. Tumble in the pearl barley and gently stir to combine.

 

3. Cover with 1.5L water and add the vegetable stock cube, bay leaves and preserved lemon. Cover, bring to a boil before reducing to a gentle simmer for around 30minutes, stirring occasionally.

 

4. Whilst the soup is simmering, peel and chop the celeriac and potatoes. Place in a pan, salt generously and cover with water. Put a lid on the pan, bring to a boil and then reduce to a simmer for 20minutes until soft. Drain and set aside uncovered for a minute or two, allowing the veg to cool before using the masher attachment until you achieve the desired consistency. I prefer it to be almost a purée.

 

5. In a large skillet or frying pan, heat the dairy-free butter and oil together before adding the sliced Savoy cabbage. Season, sprinkle over the caraway seeds and sauté over a medium heat until reasonably soft. Towards the end, turn the heat up slightly and splash over the cider vinegar (or cider) – stir-fry until the liquid has evaporated. Transfer to a warmed serving bowl and generously cover with finely grated vegan Parmesan. Alternatively, you can place the Rumpledethumps in an ovenproof dish, cover with foil and bake for a further 20minutes. Cover with vegan Parmesan just before serving.

 

6. Add the cabbage to the celeriac along with another knob of dairy-free butter and combine, stirring it over a gentle heat until any remaining liquid has cooked off and the purée is thick and creamy.

 

7. Add the quinoa to the broth and simmer for a further 10minutes until cooked. Remove the bay leaves, preserved lemon and check for seasoning before serving.

 

8. Divide the broth between several shallow bowls and add a large spoonful of the Rumpledethumps. Garnish with a slice of fresh lemon, finely chopped parsley, vegan Parmesan and freshly ground black pepper.

 

Roasted Squash & Sable Grape Tart

 

So, I asked on instagram (and indeed twitter) if you’d like the recipe for the super simple tart I made the other day and the response was a resounding yes. You also asked about my new camera – the answer is, my Husband spoiled me this Christmas and bought me a Sony a7III, which means my photos are going to look a whole lot crisper from here on in. Hurrah!

 

After a pretty rough start to the week, I’m slowly getting back into work mode. Slowly being the operative word. I don’t know about you but things can go one of two ways after a long break. I can either feel refreshed and ready to get back to it with gusto. Or. And this is basically what has happened since we entered 2019. I feel completely overwhelmed, don’t know where to start with my to-do list, take my propensity for procrastination to the next level and then feel terrible when it gets to 5pm and feel like I’ve achieved nothing. I’m sure many of you can relate.

 

This year feels especially hard for some reason, so I’ve decided to keep a weekly log of everything that’s gone well … it could be work related – or not. It might just be list of everything positive that’s happened that week. For example, I managed to get back on the mat after a three week hiatus and it felt good. I also ticked a few things off my long-term goals list, and have already had some super nice brands approach me with work for the New Year. When I lay things out like this, it makes me realise it’s not all doom and gloom, and helps me keep a more positive mindset, especially when things feel chaotic.

 

Unfortunately my house is still feeling the effects of a full-on Christmas. Yep, still haven’t taken down the trees (although I have removed the decorations – baby steps) and every room needs a deep clean. Truthfully, I probably wont get around to that until the weekend unless I suddenly decide to get stuck in tomorrow but the odds of that happening are pretty much zilch. The difficulty when you essentially work from home is that it can be incredibly tricky to not engage in housework even when you have a mountain of actual work to do. For me, mess is a huge distraction and I often can’t focus if I feel like the bathroom needs some serious attention – which it currently does. Ugh.

 

The one thing that does bring a certain amount of calm into my day is getting into the kitchen and creating something. I also love to work with what I’ve got in the fridge and cupboards, and in this case I had some leftover roasted squash, a bunch of super sweet sable grapes I picked up in Waitrose, vegan rose harissa pesto that Belazu sent me before Christmas, as well as this crazy amazing new (to me) ingredient (it’s a herb) called Zahter – I will link to it here because you absolutely must try it. I also had some mint and chives in the fridge that needed using. Not herbs I would naturally put together but it actually worked very nicely … just don’t go overboard. Oh, and I needed to use up this roll of gluten-free puff pastry that had been hanging around for a while, hence the tart. These toppings would work equally well on a regular and/or tortilla pizza, so don’t limit yourself to pastry.

 

Last thing. I’m hosting a supper club (my first, in fact!) next Friday at Archie Browns in Penzance. The team there are magnificent and I’m so excited to be working with Helen and Claire on this collaboration, and we really hope you can join us for an evening of delicious, wholesome vegan dishes taken from each of my books. I don’t want to spoil the menu but there will be an array of local, seasonal produce on show, as well as drinks provided by local winery Polgoon and goody bags provided by Belazu … I will also be using their sensational ingredients in each of the dishes, so you really are in for a treat. I’ve gotta do it, and forgive my clichéd approach, but  … book now to avoid disappointment! In all seriousness though, I really hope to see some of you there.

 

what you’ll need

1 roll gluten-free/vegan puff pastry (remove from fridge 10mins prior to using)

roasted squash (any variety will do)

handful of sable grapes

large handful of spinach

2 heaped tbsp. belazu rose harissa pesto

2 tbsp. hummus

1 tbsp. dairy-free yoghurt

juice of 1/2 clementine (or 2 tbsp. orange juice)

smoked salt

 

to garnish

1 sprig mint

chopped chives

generous scattering of Zahter in oil

date sweetened tahini drizzle (details below)

 

what you’ll do

 

Pre-heat the oven to 220c (200 fan). Carefully unroll the pastry and transfer to a lined baking sheet. Using a knife carefully score the perimeter of the pastry – I find 1cm is sufficient for it to puff up neatly around the toppings. I used leftover roasted squash but if you are roasting from scratch, cut into medium slices, drizzle with oil, season and roast for 25-30mins until golden, turning once.

 

Put the spinach in a colander and pour over freshly boiled water to wilt. Squeeze out any excess liquid and finely chop. Halve the grapes.

 

Place the harrisa pesto, hummus, yoghurt and clementine juice in a bowl and stir to combine. Spread generously over the pastry.

 

Arrange the squash on top of the tart and scatter over the minced spinach and finally the sable grapes. Sprinkle generously with smoked salt, a good grinding of black pepper and bake for 15-20mins until golden. I find 18mins is usually the sweet spot but your oven might be different so keep an eye. I also like to turn it at the 10 minute mark.

 

Whilst the tart is in the oven make a simple tahini drizzle by combining 1 tbsp. tahini, juice 1/2 clementine, 1/2 tbsp. date syrup, 1/4 tsp. smoked salt and a little water to loosen the mixture. Whisk vigorously until smooth.

 

Transfer the tart to a serving platter. Scatter over the Zahter in oil, spoon over the tahini and finish with a final smattering of roughly chopped mint and a few chopped chives.

 

 

Getting real with 2018 and a simple New Year’s Cashew Cheese to make you smile

 

The New Year is looming and I’m starting to think about what 2019 will bring. It’s not that I’ve had a bad year, per se, but it hasn’t been brilliant either. On the one hand I released a new book (my third)… I’m obviously grateful etc. although that in itself has not been a linearly great journey, and because you come here for honesty and not some glossy overview of some small Irish food writers existence, I thought it best to say that upfront. Whilst it’s certainly not been a disaster, it definitely hasn’t had the impact I had hoped or planned for. You think you’re on some sort of trajectory and then whammo, you get sidelined somewhat – thankfully my years as a struggling actor have well prepared me for moments like these but that doesn’t mean your confidence doesn’t take a hit anyway. There have been highlights too though – the St. Ives Food Festival, River Cottage, Vegfest Dublin and the Slow Food Festival in my hometown of Derry, all rank highly. The best part is always getting to meet people because it reminds me why I do this, and the audiences at all those events were spectacularly wonderful and positive, so thank you!

 

Before I go any further I should add that I am really proud of this book but then again there are tons of fantastic offerings (vegan and otherwise) on the market right now, which might explain why it’s becoming a little more challenging. I can’t help but think, what am I bringing to the table (quite literally) and where does my voice fit into all of this? I’m attempting to expand my focus this year and trying to branch out a little from the books – I gave my first cookery class at the beginning of December and because it went so well, I’m thinking it should be a monthly occurrence. Again, I was very lucky with the group I got … we had a fabulous day and felt like friends by the end. I’m also planning a supper club for mid-January with a local business here in Penzance called Archie Browns … they are a bit of phenomenon here in Cornwall, so I’m very excited about that particular partnership. I’m also heading to Edinburgh for the Wellbeing Festival at the end of January, which I am really looking forward to. The last time I was in Edinburgh I was acting in a play, which feels like a lifetime ago now but I remember it being a stunning city.

 

Oh yeah, and I’m making an appearance in a Dispatches tv programme on Channel 4 entitled ‘The Truth about Vegans’. I filmed the interview just before Christmas and I contributed a ‘balanced’ vegan opinion (if that’s a thing?) on some pretty hard-hitting questions. I have no idea how it will come across and I predict some trolling on twitter afterwards but after writing a number of articles for The Guardian (another 2018 highlight along with my Woman’s Hour appearance) I’ve learned people get over these things relatively quickly. It’s the social media equivalent of ‘today’s headline is tomorrow’s to-fish and chip paper’, which is why I try not to get myself too upset about it. Also, after writing several books now, I’ve discovered that you can’t please everyone. Anyway, if you’re interested, the programme airs on Channel 4 at 10pm. I also have a special little collaboration I filmed with White Rabbit Pizza Co. in the offing … details to follow soon.

 

On a more personal level, we were dealt another big blow with the death of my Grandfather. We’ve had with three major losses in the last three years, which has been pretty tough – not least for me but especially for my Mother who has lost her Husband, Brother and Father in quick succession. I’m sure this has played into my somewhat doom and gloom mindset but we are getting through it the best we can, and I’m always attempting to appreciate the little moments – easier said than done.

 

What am I hoping 2019 to bring then? I think peace of mind is top of the list and that has to come from me and from within. As corny as that sounds, all the rest really doesn’t matter if you can’t be content with what you currently have. Yes, I have career plans and ambitions (not all of it food related) and I will continue to strive towards them but in the meantime, I’m taking a breather and allowing myself to be okay with not knowing how it will all unfold. Wishing you all a beautiful New Year – try not to let Brexit taint it too much.

 

New Year’s Cashew Cheese

200g cashews, soaked

Juice 1 small lemon

1/2 tbsp. good quality cider vinegar

3 tbsp. nutritional yeast

1/2 tsp. garlic powder

1 heaped tsp. sea salt (plus more to taste)

1/4 tsp. ground white pepper

1/2 tbsp. agave

200ml filtered water

2 rounded tbsp. tapioca starch

 

1. Place the cashews in a bowl, cover with filtered water and soak for at least 8hrs. Alternatively you can boil them for 30mins but the texture will be inferior.

 

2. Drain, rinse and add to a blender along with the water, lemon juice, cider vinegar, nutritional yeast, garlic powder, agave, salt and pepper. Blitz until completely smooth, scraping down the sides from time to time … depending on your blender, this could take anything up to 15mins. The ultra-smooth consistency is crucial here so don’t rush this step and add a touch more water if necessary. Check for seasoning, it may require a little more salt etc.

 

3. Transfer the cashew cream to a pan and whisk in the tapioca starch until it has completely dispersed. Over a medium heat, continually fold/stir the mixture until it begins to thicken (this could take up to 15 mins) … a spatula works best in my opinion. You should notice the texture go through several stages until it appears rubbery. If it begins to bubble or stick to the pan at any point, simply take it off the heat for a few seconds, whilst continuing to stir.

 

4. Ease the mixture, which should have come together in one, almost solid mass, into a lined Falconware pudding dish, gently easing it to the sides and smoothing with the back of a spoon or spatula. Tap firmly on the kitchen surface. Set aside to cool for about 30mins. Cover loosely with baking parchment, gently patting it down until it touches the cheese.

 

5. Refrigerate for at least 24hrs until completely firm. Remove the cheese from the mould by using the parchment to ease it out of the tin. Peel away the top layer of parchment and place an upside-down Falconware sauce dish on top. Holding the parchment to keep the cheese in place, flip the sauce dish and gently peel away the remaining parchment paper.

 

Serve as part of a platter alongside a selection of crackers, fruit, chutneys and pickles.

 

Festive Whole Roasted Cauliflower

 

I eat a lot of cauliflower. After potatoes it might just be my favourite veg … although I can totally understand why some people are completely indifferent to it. Apart from the odd cauliflower cheese, my abiding childhood memory is of something bland and mostly water-logged. It definitely wasn’t a favourite then. Over the last number of years, however, I have tried many wonderful ways with this humble cruciferous vegetable including breaking them into florets, dunking in a light rice flour batter, coating in panko crumbs and baking until golden. You can then coat them in any manner of sauces (my fav is a fiery gochujang number that can be found in Cook Share Eat Vegan) or simply serve as is .. crunchy goodness in three simple steps. I digress.

 

Whole roasted cauliflower is why you came you here so I feel it’s only fair I offer up a few of my tried and tested tips. Let’s start with the basics … choosing your cauliflower. It goes without saying that if you have a greengrocer that sells local, seasonal veg, that should absolutely be your first call. When wrapped in their wondrous leaves, cauliflowers can be deceptive size-wise, so have a good feel and inspect that sucker to ensure once you peel back the layers you aren’t left with something slightly underwhelming in the size-stakes. I like to keep a good bit of stalk on the bottom to ensure it doesn’t collapse once you cut into it … the leaves are rather beautiful too so don’t discard all of them.

 

Of course, it’s crucial you inject as much flavour as possible into every nook and cranny otherwise the exterior will be beautifully coated whilst the interior remains entirely unseasoned. In which case (and to avoid disappointment – trust me, I’ve been there) turn that baby over and pour about one third of the marinade into every crevice, letting it gradually sink into the vegetable with perhaps a little gentle nudging with a pastry brush … works a treat. I know some people like to use a baster for such things so feel free to go down that route should you wish. Then it’s time to slather (and I do mean slather) the exterior in whatever marinade you’ve decided upon. I have experimented with more than few in my time and quite honestly this is hands down my favourite. If you’ve never come across Zhoug paste before it’s a fabulous concoction of coriander, parsley, jalapeno peppers, garlic and a few select spices. It’s got a spicy kick to it for sure but not so much that it overpowers everything else, which means(!!) you can totally serve it as part of a traditional roast dinner … in fact, last night, I reheated this bad boy for dinner and plated it up alongside some creamy mash and gravy, and it was seriously divine.

 

Belazu are always my first port of call when it comes to pastes (their rose harissa is particularly wondrous), so when they offered to send me a selection of their vegan-friendly products recently I was like ‘yes please’! I’m now totally stocked up on tahini for the festive period – f.y.i. if you want to make a cook happy this Christmas simply get them a kilo of this stuff. You can thank me later. If I were to sum up Belazu in one word, it would be ‘quality’. From their oils through to their vinegars, antipasti and more, if I ever want to enhance any dish and make it a little bit special, this is hands-down the brand I reach for.

 

Back to the cauliflower. I knew I wanted to use their incredible range of ingredients in a festive dish, and because I constantly get messages about a vegan centrepiece at this time of year, I thought ‘bingo’ – Zhoug Roasted Cauliflower at the ready! My aim (as ever) was to simplify Christmas dinner and so I thought let’s roast some beetroot in the same dish too. Add some lentils and you’ve got yourself a complete meal. Or, like I said previously, serve it alongside the usual trimmings – stuffing, mash, green beans, you get the picture. Not only does it look the part (almost like a savoury Christmas pud, in my opinion) but it tastes utterly fantastic too. I prefer to roast mine tightly covered with foil for 1 hr before returning it to a slightly hotter oven for up to 15mins to ensure the outside develops a nice crust. Whilst it’s back in the oven you can peel the beetroot, make a light dressing and toss it through the pre-cooked puy lentils. You can either warm these in the oven or serve at room temp – entirely up to you.

 

Serve on a platter surround by the lentils and roasted beetroot for a really impressive vegan main. Don’t forget to drizzle over a creamy tahini dressing utilising all those beautiful juices left in the pan. Top with pomegranate seeds (or toasted flaked almonds) for added texture and tuck in. Depending on the size of your cauliflower you should get anywhere between 6-8 substantial wedges. It also reheats particularly well … my preference is to pre-cut the cooked cauliflower and arrange over the puy lentils and beetroot before popping it in the oven uncovered for up to 40mins. It also looks rather lovely served this way too, which means you can totally plan ahead. Let the belazu festivities commence!

 

 

what you’ll need

1 large cauliflower

4 small beetroot

1 large red onion, quartered

1/2 orange, halved

1 bulb of garlic

2 sprigs of rosemary

250g pre-cooked puy lentils

 

for the marinade

3 heaped tablespoons Belazu zhoug paste

juice 1/2 orange

60ml Belazu Verdemanda extra virgin olive oil

1 tbsp. Belzau merlot vinegar

1 tbsp. maple syrup

sea salt

 

for the puy lentil dressing

roasted garlic pureé

2 tbsp. Belazu merlot vinegar

3 tbsp. extra virgin olive oil

juice 1/2 orange

1 tbsp. maple syrup

salt and pepper

 

for the tahini drizzle

1 heaped tbsp. Belazu tahini

remaining juices from pan (including juice from the roasted orange)

2 tbsp. remaining zhoug marinade

 

to serve

dill

pomegranate seeds

 

what you’ll do

1. pre-heat the oven to 200c. Remove the outer leaves from the cauliflower and trim the stalk.

 

2. Place the marinade ingredients into a bowl and whisk to combine. Line a roasting tin and place the overturned cauliflower in the tin. Pour over one third of the marinade and let it sink into the cauliflower – you can ease it gently into the crevices using a pastry brush. Brush the remaining marinade over the remaining cauliflower, retaining a little for the tahini drizzle at the end.

 

3. Top and tail the beetroot and place around the cauliflower along with the red onion, orange halves, rosemary, garlic, and drizzle generously with olive oil. Season generously, cover tightly with foil and roast for 1hr.

 

4. Remove the cauliflower and turn the heat up to 220c. Meanwhile, peel and quarter the beetroot. Place in bowl, drizzle with oil and generously season. Tip the puy lentils into a separate bowl. Squeeze the roasted garlic onto a chopping board and mince gently with the back of a knife. Add to a bowl alongside the remaining dressing ingredients and whisk vigorously to combine. Pour over the lentils and toss to combine.

 

5. Return the cauliflower (incl. red onion and orange halves) to the oven and roast for a further 15mins. Remove from oven. Separate the roasted red onion into the puy lentils and stir to combine. Place the tahini in a small bowl, pour over the juices from the pan and remaining marinade. Squeeze in the juice from the roasted orange and whisk together until smooth.

 

6. Transfer the roasted cauliflower to a large platter and spoon the lentil mixture around it. Arrange the beetroot halves and drizzle over the tahini dressing. Scatter over the pomegranate seeds, torn dill and serve.

 

The Big Broth ‘Beetroot & Leek Soup’

 

This a seriously stunning autumnal soup. Deep purple in colour and rammed with earthy beetroot goodness, it would make a real showstopper of a starter at any gathering – serve it with warm homemade foccacia for a more hearty meal. The most tasking part is roasting the beetroot (although really that’s just a lesson in patience) – the rest couldn’t be more straightforward and perhaps more importantly, it benefits from being made a day ahead. Top with blackberries, toasted walnuts and a drizzle of soya cream for a truly delightful soup-eating (or should that be slurping?) experience.

 

To give you a wee bit of context, I was recently asked by Centrepoint to join in their #TheBigBroth campaign. They are a fantastic charity that help to support young people who are homeless, giving them the opportunity to find jobs and live independently. You too can get involved by hosting your own soup party – using my offering as inspiration or creating your own fabulous concoction. To be a ‘souper trouper’ yourself, head over to the centrepoint website and sign up. Be sure to let me know if you use this recipe!

 

Oh, and a huge shout-out to Riverford for the wonderful vegbox … it’s actually reminded me that I need to get one sent through on a more regular basis. I was really impressed with the minimal plastic (virtually none) and the vegetable selection was varied, seasonal and fantastic quality (did I mention it’s all organic?). All you could possibly need for a weeks worth of meals (well, if there’s only two of you) without having to visit the supermarket. If, like me, you have a decent pulse/bean supply plus canned tomatoes etc. then you’ll be sorted for dinner for days.

 

Ingredients

500g beetroot

Several sprigs of thyme

2 leeks

750ml vegetable stock

Olive oil

Salt & pepper

 

To serve

Soya (or any other plant based) cream

Fresh blackberries

Toasted walnuts

Capers

Thyme

 

Method

Pre-heat the oven to 190c. Top and tail the beetroot, place it in an ovenproof dish, drizzle over some god quality olive oil, add a few sprigs of thyme and lightly season with salt. Cover tightly with tin foil and roast for 45mins-1hr or until soft. Let the beetroot cool before removing the skins – it should peel away quite easily.

 

Heat 1 tbsp. olive oil in a heavy-based saucepan. Slice the leeks and rinse before adding to the pan. Season with salt and gently sauté until it softens. Quarter the beetroot and add to the pan. Cover with the vegetables stock and bring to a gentle simmer for 15mins.

 

Transfer to a blender and blend until smooth. Return to the pan and gently heat. Check for seasoning before serving.

 

Divide the soup between several wide rustic bowls and garnish with a drizzle of soya cream, a few fresh blackberries, crushed walnuts, capers and thyme leaves. Enjoy!

 

 

Fruity Al Fresco Fun with Schwartz Oregano AD

 

The summer has gotten off to a pretty spectacular start here in the UK, and for me that can mean only one thing … al fresco dining. I love nothing more than eating outside on a balmy evening, glass of chilled wine in one hand and something delicious in the other. It’s also the perfect time to entertain, not least because it tends to be a much more relaxed affair when sunshine is involved. Even if you don’t necessarily want to light up the bbq, you can still inject a little fun with the right ingredients and at present I’m all about seasonal fruit. Here, I’ve selected three of my top picks that are perfect in both sweet and savoury dishes. Typically though, I always like to add a twist to proceedings and this time that comes in the form of dried oregano.

 

To kick off my menu I kept things beautifully simple with some crostini topped with cashew cream cheese, fresh blackberries and a seriously addictive maple drizzle infused with Schwartz oregano. It’s such an easy little kitchen hack that you can use with a multitude of herbs but works especially well with the earthy notes found in dried oregano. Simply fill a little muslin pouch or a fine mesh tea ball strainer (my choice) with a tablespoon of the aforementioned oregano and place it in a small pan with the maple syrup. Bring to a rolling boil and then reduce to a simmer until the syrup thickens and begins to take on the gentle but distinctive flavours from the herbs. Remove it from the heat and let the oregano steep for a further 10-15 mins to fully infuse … I tend to refrigerate the syrup afterwards for a short while, as it makes it much easier to drizzle  – and considerably less messy to eat! Pair with a chilled rosé or glass of prosecco for a laid-back start to the evening.

 

Cashew cream cheese & Blackberry Crostini

With a oregano infused maple drizzle

 

Serves 8-10

 

Ingredients

20 ready-made crostini

150g blackberries

 For the cashew cream cheese

200g soaked cashews

Juice ½ lemon

½ tbsp. cider vinegar

1 heaped tsp. dried oregano

Good pinch of salt

For the maple drizzle

100ml maple syrup

½ tbsp. dried oregano

 

Method

 

Place the cashews in a bowl, cover with fresh and soak for 6 hrs. Alternatively, cover with freshly boiled water and let them steep for about 20 mins.

 

2.  Drain, rinse and add to a food processor along with the lemon juice, cider vinegar, oregano and salt. Blend until completely smooth, scraping down the sides from time to time. Refrigerate until needed.

 

3.  Place the maple syrup in a small pot – I find a Turkish coffee pot works well. Wrap the dried oregano in some muslin cloth or in a tea strainer, and place in syrup. Bring to a gentle boil for around 4-5 mins, letting the maple syrup reduce slightly and thicken. Remove from heat and allow it to cool in the fridge along with the oregano for up to 10 mins to help it infuse further.

 

4.  Spread each crostini with the cashew cream cheese and top each with a fresh blackberry. Arrange on a platter and spoon over the infused maple drizzle. Garnish with some fresh mint and some more dried oregano.

 

If, like me you often can’t be bothered to get a full-on bbq fired up but still want to add that inimitable charred element to any summery salad dish then the next best thing has got to be the griddle pan. Get it to pretty much smoking point before carefully placing on your vegetable of choice – in this instance, I’ve gone for sweetcorn cobettes, which I’ve cut into even smaller rounds for ease. For maximum char-factor be sure to rub them with coconut oil beforehand. The star of this particular salad show though has got to be the Roasted Strawberry & Oregano Dressing’ in all it’s bright pink glory. Expect many oo’s and ahh’s when you spoon it over the contrasting yellow and green hues of the platter. Roasting the strawberries with the dried oregano really intensifies the flavours in the most spectacular way. Don’t worry about it being too sweet either as the dijon mustard and red wine vinegar will balance everything out to perfection. If you’re not worries about mixing your drink this is pretty darn wonderful with a Mexican-style Michelada – it’s basically a beer-based cocktail that simply screams summer.

 

Super green salad with charred sweetcorn

              & a roasted strawberry and oregano dressing

 

Serves 2-4

 

Ingredients

3 sweetcorn cobettes

1 tbsp. coconut oil

80g handfuls of Watercress

100g Edamame Beans

½ large cucumber, spiralised

Salad cress to garnish

 

For the dressing

250g strawberries

1 heaped tsp. dried oregano

¼ tsp. freshly ground black pepper

1 heaped tsp. Dijon mustard

½ tbsp. agave

Juice ½ lime

½ tbsp. red wine vinegar

Salt & pepper to taste

 

Method

 

Pre-heat the oven to 200c. Halve the strawberries (no need to hull or remove the tops) and toss with the oregano and black pepper. Roast for 10mins until they begin to exude their juices.

 

2.  Let the strawberries cool slightly before placing them in a small blender or processor along with the Dijon, agave, lime juice, red wine vinegar and seasoning. Blend until smooth and refrigerate until needed.

 

3.  Cut the cobettes into three sections and rub with coconut oil. Heat a griddle pan until smoking and add the sweetcorn, charring each side for 1-2 minutes or until they slightly blacken.

 

4.  Fill a large serving plate with watercress and arrange the cucumber. Place the charred sweetcorn in the bowl and toss in the edamame. Drizzle over the roasted strawberry dressing and garnish with salad cress and a touch more oregano.

 

 

What summer menu would be complete, however, without something a little sweet for afters. No-bake tarts are ideal for this kind of weather, as they require very little prep but still look impressive – they’re kinda my go-to cheat dessert if I want to impress but don’t have the time to make a full on baked pie. Make sure you find the ripest peaches possible, and let them marinade for as long as possible in that luscious lemon, oregano and agave marinade. I have been known to store them in the fridge overnight for maximum flavour although at a pinch, 15 mins will totally suffice. The whipped coconut cream filling is deliberately not too sweet as to let the sliced peaches really shine. The fragrant oregano undertones are echoed further in the sweet ‘n’ salty pecan crust. I like to keep the pecans slightly nubbly (technical term, ahem) for added texture and should you not have any pecans to hand, try some walnuts, oats or almonds instead. A slice of this would be really lovely paired with a light frascati or something similar.

 

No-Bake Peach & Oregano Pie

With a crushed pecan crust

 

Serve 4-6

 

Ingredients

For the crust

200g pecans

3 medjool dates

1 tbsp. coconut oil

Pinch of salt

 

For the whipped coconut cream

400g chilled coconut cream

2 tbsp. agave

Zest of ½ lemon

 

For the peaches

2 ripe peaches

2 tsp. dried oregano

3 tbsp. agave

Zest & juice ½ lemon

 

To garnish

1 tbsp. coconut palm sugar

½ tbsp. fried oregano

 

Method

 

1. Place the pecans in a food processor and pulse until coarsely ground. Add the coconut oil, dates and salt, and blitz until it forms a fine rubble. Divide the mixture into two small flan tins and press firmly until it neatly meets the edges. Place in the freezer for at least 1 hr.

 

2.  Add the coconut cream to a large bowl along with the agave and lemon zest. Whisk vigorously until light and fluffy. Refrigerate until needed.

 

3.  Halve the peaches and carefully remove the stone. Slice thinly and gently toss with the lemon zest, juice, agave and oregano. Set aside to marinate for 30 mins

 

4.  Remove the crusts from the freezer and remove from the flan tins. Fill each with a generous helping of whipped coconut cream. Arrange the peach slices on top. Combine the palm sugar and oregano before sprinkling over the pies. These pies are designed to be shared so place both on the table along with a selection of dessert forks and let everyone tuck in.

 

 

It goes without saying that for all these dishes you’ll want to use a high quality dried oregano, which is exactly what Schwartz do best. I was so thrilled when they said they wanted to collaborate on this post because my pantry is already full of their various herbs and spices. One of the many perks of blogging is that I sometimes get to work with brands I’ve been enjoying for years, so this partnership was an absolute no-brainer for me. I hope you love the recipes as much as I do – please do tag myself and schwartz on instagram (@schwartz.uk) or twitter (@SchwartzFlavour)  if you do decide to make one. I simply adore seeing your pics so share away!

 

This is a paid collaboration with Schwartz UK but all thoughts, opinions and recipes are entirely my own.

 

‘Here comes Summer’ with Nomads Clothing

 

Before I begin can I just say how much I’ve missed you guys?! I’ve put the blog on the back burner the last few months, as my focus was entirely on COOK SHARE EAT VEGAN (thanks to everyone who has bought a copy, by the way!) plus I also happen to be renovating my house, which has taken a lot longer than either of us expected. Budget constraints were a pretty big factor and even though it’s been over a year since we moved into this place, we’re only now starting to sort out the main living area. As anyone who has bought an equally dilapidated fixer upper can attest, these things are never straight forward and sometimes I do wish we’d purchased something a bit more ‘together’. Then again, when you see your vision finally materialize, it really is the best feeling in the world … the phrase ‘swings and roundabouts’ comes to mind.

 

Recently though, our minds have been somewhat distracted by the allure of buying a camper van, in a desperate bid to escape the house chaos at a moments notice. I really wish we’d thought of this sooner (doh!) – it would’ve made the whole process so much easier knowing we could hide away in our little van when it all got too much. We had our hearts set on a classic Citroen Romahome when we chanced upon a slightly different version that was attached to a dinky Daihatsu Hijet pick-up … I’m telling you this because I have had so many questions on instagram already, so I’m preempting any vehicle queries. I know virtually nothing about vans but as soon as I clapped eyes on this cutie I knew it was the one. From the outside it looks decidedly miniature (and it is) but it is so well designed, you really want for nothing comfort wise. I’ll do a proper tour soon but first we need to put our own little spin on the interior … we have a few cool ideas in mind, so hopefully it will be worth the wait!

 

Just before we left on our inaugural trip in Martha (yes, we called her Martha!) I received an exciting package from Nomads Clothing who are an ethical clothing brand based right here in Cornwall. As you’re no doubt aware, I love fashion and am always seeking out cruelty-free garments that tick all my current eco-friendly boxes. I am super picky about who I work with but when Nomads approached me I knew instantly we were a perfect fit. Not only are their products beautifully designed but they also have wonderful ethos when it comes to their production practices – in fact they’ve just become GOTS certified, which is basically the gold standard for sustainable processing of textiles. Clothing with a conscience is where it’s at, in my opinion, so this instills me with consumer confidence and then some.

 

 

Okay, so I knew the garments were going to be gorgeous but what I wasn’t expecting was the quality. As someone who has chosen to purchase fewer but better things this year, I’m happy to pay a little bit extra if I know the fabric and finish is going to be top-end. Nomads truly exceeded my expectations in this regard and I wouldn’t hesitate to recommend them to friends and family – especially if you’re after that cool boho vibe. I will be featuring a few more items over on my instagram page over the next few weeks (there is a to-die-for embroidered jacket you’re gonna love!) but for now let’s just take a moment to appreciate this delightful easy-wear embroidered tunic blouse.

 

I’ve tucked it into some indigo culottes here but it’s actually a fabulous length for wearing over a swimsuit to sit by the pool or on the beach. Likewise, the crinkle effect fabric is ideal for packing, as it basically doesn’t crease – trust me, I literally threw everything into a bag on Friday and all the pieces came out good to go. No need to steam – not that I’d be doing that on a camping trip anyway. Ahem. It was a scorching hot day and I was cool as a cucumber on my evening walk. It’s already become a wardrobe staple and I can’t wait to style it with my fav mustard midi skirt too – definitely one of those multi-purpose items you can dress up or down depending on the occasion. I’m also itching to wear the fabulous tie-dye dress they kindly sent, which has cool 90’s indie-chick written all over it and a total festival winner. Paired with my trusty grey superga trainers or worn-to-death tan sandals, I reckon this is going to be another summer mainstay. Pass the biodegradable glitter and we’ve got ourselves a hoopla!

 

If you’re interested in learning more about Nomads or purchasing any of their pieces yourself, head over to their website to check out their summer collection. You won’t be disappointed.

 

Nomads have kindly sponsored this post but, as ever, all thoughts and opinions are 100% genuine.

 

‘In the kitchen’ with Thought Clothing

 

Welcome to my brand new kitchen! It’s been a long time coming but I am over the moon to finally have a space I can truly call my own. After years cooking in rented apartments with tolerable kitchens, it’s strange to think we chose everything that’s gone into this small but perfectly formed room. Having a limited budget to work with we were pretty surprised to discover it just about stretched to hiring a carpenter to construct the base units. We opted for open shelving and created a moodboard for how we wanted it to feel … luckily for us, our carpenter totally got what we were after (he even made a pinterest board himself) and designed the most beautiful rustic ‘lived in’ kitchen that looks like it cost way more than it actually did.

 

Our aim for this house in general is to infuse some old-time charm back into its neglected Victorian bones. At heart we are mid-century enthusiasts and our dream home is an Eichler-style building but for this house (our first) we went down a different route. I’m so glad we decided to renovate room by room because it’s given us time to really understand what the house needs. Whilst there are some modern elements, we’ve opted to include lots of reclaimed wood and have stripped things right back to basics – white floorboards run throughout to keep things light, bright and airy, and we are going heavy on the house plant front too.

 











 

Of course, having an appropriate wardrobe to match the vibe of the house is crucial (I’m partially kidding), which is where Thought Clothing steps in – again. As you can probably tell I’m a bit of a fan but even more so currently because I have set myself quite a big challenge this year and that’s to not buy clothing from any high street brands. I may fail but I’m gonna try. Already I’m finding this tricky but it’s definitely easier having the likes of Thought on the market, offering beautiful clothing at a fair price with sustainability at the forefront of their message. Something has definitely shifted recently for me personally in regards to how I consume. Not just clothing but ‘things’ in general. Whilst I’m by no means living a waste free existence (yet!) I am more determined than ever to reduce my plastic usage and only purchase items that I truly need and  love.

 

This blouse ticked both categories and I knew instantly it would quickly become a staple in my wardrobe. I can’t resist anything chambray and this piece is particularly special because of the way it drapes. If you’re after something comfortable and elegant it’s perfect. I teamed it with some really simple wide leg navy trousers but it would also be gorgeous with a pair of skinny jeans – too bad I donated mine in a recent minimalist purge.

 

It’s also a great blouse to bake in because there’s so much room in it, which means I don’t feel restricted. For the occasion I decided to whip up an ‘Orange Blossom & Poppy Seed Scone Bread’ from my upcoming book Cook Share Eat Vegan. It can be thrown together in literally minutes and requires very little actual baking ability making it ideal for novices … if you’re new to bread making this is a brilliant place to start because there’s no yeast involved and requires minimal (if any) kneading. Serve with apricot jam and a pot of tea for a wonderful mid-afternoon treat. And if you want to learn more about Thought Clothing or invest in some ethical clothing yourself then head over to their website to browse their stunning SS18 collection.

 

what i’m wearing … meena chambray boxy top

 

My Latest Obsession … Myroo Skincare

 

A few years back I was offered a complimentary facial at a local spa, which was an opportunity I literally jumped at – I love a good rub (er, yeah) but crucially they were also including a proper skin consultation … something I’d never experienced before. As I lay there having my face gently massaged, feeling beyond chilled, the beautician gently asked if I’d like to know what skin type I was. ‘Sure’ I said, inwardly thinking I already knew (‘combination’, duh! ) so I was more than a wee bit surprised (and slightly wounded, if I’m being totally honest) to hear I had straight-up ‘dry’ skin. ‘Dry skin?!’ I thought. ‘But I’ve always taken good care of my skin and kept it hydrated etc. I exclaimed (!)’ – without understanding that skin type isn’t determined that way apparently – it simply ‘is’. According to this particular skincare expert it’s pretty much set in stone during your teenage years (or so I was told) and whilst it goes through phases, it will always fall into a certain skin category, mines being dry. Ugh.

 

So, as you can imagine, this information didn’t exactly delight me but it did urge to switch up my skincare routine to try and combat the issues that tend to accompany dry skin. For a good few years now I’ve actually kept things reasonably simple (Argan oil is a Godsend) but have frequently fallen into the trap of trying new products that might not be suited to my skin just because they’re new, vegan and cheap. As I’ve cleaned up every other aspect of my life including my household products (washing up liquid, toilet cleaner etc.) I began to think about the chemicals I was loading onto my face with abandon and the fallout I was dealing with daily – namely dry patches on the area between my eyebrows and the areas either side of my nose. Not only were they red and flaky but when I applied any kind of make-up it seemed to illuminate the problem tenfold. Mortified.

 

Thankfully the solution fell into my lap when I was contacted by Myroo Skincare who kindly offered to send me a no-strings-attached gift box for me to sample. Relying on natural organic ingredients (you’ll find no synthentically derived ingredients here) and designed with sensitive skin in mind (something I seemed to have acquired with age – double ‘yay’!) this is a brand with a unique plant-based selling point – it also helps that the packaging is beyond gorgeous and basically made for instagram.

 

As you can probably tell from the photos I’ve annihilated the serum already – I’m using it night and day in place of a regular moisturiser and my dry skin is literally lapping it up. I find I don’t need a cream based moisturiser afterwards but on occasion I have been rubbing the superfood balm into those problem areas I mentioned. I normally do this just before bed, so my skin can fully absorb it whilst I sleep. It also prevents that horrible dryness in the morning – mine has definitely been exasperated by the cold weather/central heating combo, which is an absolute nightmare scenario for my face.

 

 

When it comes to lip balms I am one picky so-and-so but this one absorbs like a dream. Same goes for the hand cream, which is not greasy although still intense enough to deal my perennially dry hands … being a cook, I tend to wash my hands an inordinate amount, so a good hand cream is an absolute must! Lastly, the cleanser they sent came in a form I’ve never used before. I typically opt for cream-based cleansers so the oil kinda threw me initially but it wasn’t long before I was totally won over and I think I now have my method down pat. To remove my make-up I slather it all over my skin and let it do its thing whilst I remove my eye-makeup. I then dampen the cloth that comes with the cleanser and use the soft side to wipe my face clean, only using the exfoliator side in the morning to give my face a gentle buff – this routine seems to work well and I haven’t been suffering from those pesky dry patches in the same way since using it, so I can safely say it’s working.

 

As with most products, it’s always subjective because everyone’s skin is different but I really think myroo are onto something with this range. It’s super high quality, free from allergens (incl. fragrance) and an absolute dream to use – oh, and did I mention it’s made right here in blighty? I think it’s bloody awesome that the UK have so many emerging brands that are taking a more wholistic approach to skincare and this one is absolutely a keeper.

 

p.s. this is not a sponsored post – Myroo kindly sent some products my way but my views are entirely genuine.