Category Archives: Vegetarian

Breakfast Squares

I have been looking for an easy way to get my teenagers to have a healthy, filling, easy (for them and for me!) breakfast even when they are dashing out of the door after lying in bed for as long as possible!! This recipe in a recent Sainsbury’s magazine seemed to fit the bill so I have adapted it for my store cupboard and Stoneware collection.  Not only is it really tasty (so they aren’t bothered that it is healthy!) but it is also supremely easy to make – just throw everything in the food processor, whizz and bung it in the stoneware and into the oven.  Perfect!

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As always, I like to make the mistakes so you don’t have to.  The first time I made this everyone loved except me, the flavour is good but I wanted it to have more of a flapjack texture.  So the 2nd time I made it I tried it in a bigger piece of stoneware (medium bar pan) which made for a thinner mixture.  The result – disaster!!  Really dried out, bad textured pap.  DON’T DO IT!!!  Oh, and it still didn’t get anywhere near to the flapjack texture I wanted!!

Ingredients

250g pitted dates (original recipe: medjool dates)
2 ripe bananas, peeled and broken into 3 or 4 pieces
200g porridge oats
60g plain flour (original recipe: wholemeal)
30g desiccated coconut
120ml olive oil
2tbsp milk (original recipe: almond or soya milk)
3tbsp golden syrup (original recipe: maple syrup)
2tbsp mixed seeds, plus a pinch
1/2 tsp salt (original recipe: fine sea salt)

Method

  1. Preheat the oven to 180C/ 160C Fan/ Gas Mark 4.  Original recipe recommend lining 20cm square tin with baking paper.  I recommend using a Small Baker (Blue and Square) if you have one, or a square baker.  I do sometimes line it just to make it easier to take it out later!
  2. Put all the ingredients in the food processor except for the seeds.  Whiz until rough but well combined.  Then add the seeds and give a final blitz.
  3. Spread into the baker and sprinkle over the extra seeds.
  4. Bake for 20-25 minutes or until firm to touch and slightly golden on top.  Leave in the tray for 5-8 minutes to cool.  Use the baking paper as handles, if used.  Cut into 16 squares and leave to cool.

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Filed under Cake, Easy Cooking, Family Cooking, Quick Cooking, Square Baker, Vegetarian

Potato Salad

IMG_3187Following on from the success of sharing my coleslaw I thought I would share the other side salad which is a mainstay of our summers and BBQs!  This potato salad is absolutely divine warm but also fabulous cold which means it can easily be made ahead of the day.  It is also ridiculously easy – ANYONE can make this and feel proud of their own homemade brilliance!

Now, as an ex-Pampered Chef consultant I use my Pampered Chef tools to make my life much easier but you can, obviously, manage without if you haven’t got a Micro Cooker!

Ingredients

Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
Mayonnaise
Chives

Method

  1. Wash potatoes.
  2. Put bag of potatoes into Large Micro Cooker (I buy a 1kg bag), and put the lid on.  Cook in the Microwave on high for 10 minutes.  (If you don’t have a micro cooker, or even a microwave, then gently boil the potatoes on the hob until soft enough for a knife to be able to stab into them.IMG_3183
  3. Drain the potatoes and allow to cool.  If aiming to serve warm just cool until the potatoes stop steaming and are just warm.  If serving cold or later allow to cool completely.
  4. Chop the potatoes into smaller chunks.  How small you go is up to you.  IMG_3184
  5. Add large dollop of mayonnaise, be generous.IMG_3185
  6. Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.  IMG_3186
  7. Mix well. Enjoy!

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Filed under Batter Bowl, Easy Cooking, Eggs, Family Cooking, Other, Potatoes, Quick Cooking, Super Quick cooking!, Vegetarian

Coleslaw – Susie Style!

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Finally, summer has decided to reappear here in Sheffield and along with the summer comes the desire to eat salads.  A few years ago my good friend Anne Brand said to me “once you have made your own coleslaw you will never buy one from the shops again”.  At the time I thought she was mad as we love a good coleslaw but Oh My she is soooo right!!!  I have taken the recipe she suggested and merged it with a Nigella one and this is the result.  The recipe is blindingly simple but this year I have had so many people ask for the recipe I decided to share on here.

Ingredients – (to serve 4/5 with left overs)

White Cabbage – half
Carrot(s) –  one large one or a couple of smaller ones.
Onion – 1.  (I usually prefer red for the visual effect, spring onions are fine, even plain white onions are OK if it is all that you have)
Mayonnaise
Salad Cream
Sultanas (optional)

Method

You will notice that all the ingredient amounts are all a bit vague.  (I understand if this frustrates you – I would much prefer to have specific amounts but this recipe really does need you to decide what you prefer!

  1. Shred/ Slice the cabbage, best done using a big and sharp knife.  Cut the cabbage into quarters and then cut the core out from each quarter.  Finely slice.  f you don’t like long slices of cabbage then keep rotating the cabbage and slicing from different  angles.IMG_3189IMG_3190
  2. Use a vegetable peeler to “peel” and entire carrot or 2.  Keep turning the carrot in your hand to get even slices.  Again, if you don’t like long strands in your coleslaw peel the top half first and then turn it around and do the other end.IMG_3191
  3. If using an onion, top and tail, quarter and finely slice. If using spring onions you obviously don’t need to quarter them.  IMG_3192
  4. If adding sultanas add a handful.IMG_3193
  5. Mix well.  Personally, at this point I use my hands (quicker and easier!)IMG_3194
  6. Add a good splodge of mayo and a good splodge of salad cream – about the same size.  Do not be sparing, you will almost certainly need more than you think you do!
  7. Add a good teaspoon of mustard.IMG_3195
  8. Mix well until all strands of the vegetables are covered with the sauce.
  9. Taste. You are looking for creamy, moreish, slightly tangy taste.
  10. More than likely you will need to add more mayo/ and or salad cream.
  11. Repeat 9 & 10 until you are happy.
  12. Serve!

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Filed under Batter Bowl, Easy Cooking, Family Cooking, Other, Quick Cooking, Super Quick cooking!, Vegetarian

Mushroom Risotto – Oven Baked… no Stirring?!!

Here is the second of my 2 surprisingly fabulous recipes I’m sharing with you tonight!!  Pampered Chef Stoneware is amazing stuff which allows you to do many “chuck and bung” meals, where you literally chuck the ingredients in the Stoneware and Bung it all in the oven to cook.  Risotto is one of those recipes which just looks like you are doing magic rather than just cooking!  Honestly, this risotto takes about 6 minutes to prepare (tops) and then you bung it in the oven until its done.  No stirring, no hassle, no waiting by the hob for half an hour – just Chuck and Bung!!  Plus, it actually tastes really, really delicious?!!  (That I wasn’t expecting!!!)  Enjoy.

Oven Baked Mushroom Risotto - No Stirring!!

Oven Baked Mushroom Risotto – No Stirring!!

Ingredients 

1 box Arborio rice (500g)
1 box closed cup mushrooms
1 box chestnut mushrooms
1 onion
Veg stock cubes
Fresh parsley
2 cloves garlic
100g grated Parmesan
Med. Pot double cream or crème fraiche

Method

  1. Boil the kettle and put the oven on at 200c.
  2. Finely chop onion using Food Chopper and add to Rectangular Baker.
  3. Using Egg Slicer Plus and/ or Forged Cutlery Knife slice both boxes of mushrooms. Add to Rectangular Baker.
  4. Add box of rice to Baker.
  5. Using Easy Read measuring Cup measure 1 litre of boiling water. Add double the amount of stock cubes than is recommended on the box (stops it being too bland). Add to Rectangular Baker.
  6. Put the coriander in the 250ml Prep Bowl and chop using the Professional Shears. Add to Rectangular Baker.
  7. Crush garlic using Garlic Press and add to the baker (no need to peel the garlic first!). Then using Mix ‘N Scraper stir risotto. Put it in the oven for 30 minutes.
  8. Whilst cooking grate the parmesan using Microplane Adjustable Fine Grater.
  9. When the risotto is cooked remove from the oven. Add parmesan and Cream/ Crème Fraiche. Stir using Mix ‘N Scraper and leave for 5 minutes. Serve.

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Filed under Cream, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Microplane Grater, Mushrooms, Stoneware, Vegetarian