Welcome to this month’s showcase of a few of my favourite recipe ideas from food bloggers…
Vegan tofu and mushroom mini quiches
Prep time – 10 mins | Cook time – 30 mins | Serves 9
- 9 ready-made pastry cases, 1 sheet of ready-made shortcrust pastry, or make your own pastry
- 2 tbsps olive oil
- 3 shallots or ½ an onion, chopped
- 2 cloves garlic, crushed
- 2½ cups chestnut mushrooms (about 5 mushrooms), roughly chopped
- 1 chestnut mushroom, thinly sliced for decoration
- ½ x 400g pack tofu – lightly pressed and crumbled
- ½ cup cashew nuts, soaked for 2 hours or for 10 mins in hot (boiled) water
- 1 tbsp ground flax seeds
- 1 tbsp nutritional yeast
- ½ tsp mustard
- ½ tbsp soy sauce
- ½ tsp sea salt
- freshly ground black pepper
- Preheat oven to 180℃ (350℉).
- Fry the garlic and onions in 1 tbsp of the oil on a low heat in a large pan until soft.
- Add the mushrooms and cook for a few minutes until they’ve softened and reduced. Remove from the heat and leave to cool.
- Drain the cashew nuts, place in a blender or food processor and whizz for a few seconds until finely chopped.
- Add the rest of the ingredients along with the mushrooms and onion mixture.
- Blend until the mixture is smooth, scraping down as needed and adding a bit more olive oil if necessary.
- Place the pastry cases onto a baking tray and spoon in the mixture (or cut out rounds of pastry and place into muffin tins and then spoon in the mixture).
- Place a slice of mushroom on the top of each mini quiche and spray with a little olive oil to prevent burning.
- Bake in the oven for about 30 minutes.
- Leave to cool to help them firm up (if you can wait that long).
Recipe ideas from Cathy at planetveggie.co.uk
Crab and lemongrass cups
- 1 medium hand picked crab (defrosted if frozen)
- 1 cucumber, cut lengthways, deseeded and grated into long thin ribbons
- 1 spring onion, finely sliced, green and white parts separated
- 1 mild red chilli, very thinly sliced
- 2 teaspoon sesame seeds
- 1 fresh lemongrass stick, very finely chopped
- 1 lime, juiced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- Slice the cucumber in half, lengthwise, and scraped out the seeds with a teaspoon. Discard the seeds.
- Grate the cucumber halves with a mandoline to get very long, thin ribbons. Pile them up in a few sheets of kitchen paper and squeeze firmly to remove as much water from them as possible
- Divide the cucumber noodles into 12 portions.
- Separate the white from the brown crab meat in two bowls. (If your crab meat comes mixed together, don’t worry, it will still taste delicious)
- To the brown meat add the white slices of spring onion and half the minced lemongrass stick. Mix well. Pile the brown meat on top of the cucumber noodles, and top with the white crab meat.
- Decorate each cup with the green slices of spring onion, the red chilli slice and a pinch of sesame seeds and keep refrigerated until you are ready to serve.
Mix all the dressing ingredients together in a small bowl and add a little to each Asian crab and lemongrass cup just before serving.
Recipe ideas from Jane at hedgecombers.com
Beghrir / Baghrir aka Moroccan pancakes topped with maple and nutmeg roasted plantains
Prep Time – 50 mins | Cook Time – 45 mins | Serves 6
For the semolina pancakes
- 400 g (14oz) fine semolina
- 2 tbsp plain flour
- 2 tbsp caster sugar
- 2 tsp dried fast acting yeast
- 2 tsp baking powder
- ¼ tsp salt
- 750 ml (3 cups) lukewarm water
For the maple roasted plantains:
- 2 plantains peeled and cut into cubes
- 1.5 tbsp olive oil
- 2 tsp ground nutmeg
- 3 tbsp maple syrup
- Place everything to make the pancakes into a blender and blend for about 30 secs until it forms a smooth batter.
- Pour the pancake batter into a bowl, cover and keep in a warm place for about 45 mins until it has doubled in size and is frothy.
- Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
- Add the plantain cubes, oil, nutmeg and salt into a bowl and mix until the plantains are well coated.
- Transfer the plantain cubes to the baking tray place in the preheated oven and bake for about 20 mins or until done. Make sure to turn the plantain cubes half way through cooking.
- When done take the plantains out of the oven, mix in the maple syrup and return to the oven for a further 6 mins.
- Preheat a frying pan over medium heat, lightly brush on a bit of oil using a silicon brush and add ladles of the batter to the frying pan.
- Cook the pancakes for about 2 mins till bubble appear on the top of the pancakes, then turn them over and cook for a further 2 mins until they are cooked through and golden.
- Repeat with the remaining batter until all the pancakes are cooked.
- Serve the pancakes topped with the plantains and drizzled with extra maple syrup.
In Morocco the pancakes are not flipped, instead, they would be transferred on to a clean plate and set aside to cool, whilst the rest of the batter is cooked.
Recipe ideas from Bintu at recipesfromapantry.com
Traditional Portuguese seafood cataplana
- 2 Lobsters (heads and shells)
- 100 ml Olive oil
- 1 Onion
- 2 Garlic cloves
- 1 Carrot
- 1 Bay leaf
- 1 tsp Black Peppercorns
- 1 Ripe tomato
- 50 ml Brandy
- 2 l water
- 2 onions (peeled)
- 3 cloves of garlic
- 1 green pepper
- 1 red pepper
- 30 ml Olive Oil
- 20 ml white wine
- 440 g ripe tomatoes (or one can good quality tinned)
- Bay Leaf
- 150 ml Lobster sauce
- 2 Lobster tails (chopped into chunks, salted well)
- 200 g Clams
- 200 g Mussels
- 200 g Tiger Prawns (peeled)
- 200 g Langoustines
- 200 g Monkfish (chopped into chunks, salted well)
- 200 g Grouper (chopped into chunks, salted well)
- 4 tbs Coriander finely chopped
- Cut the lobster’s heads and shells into little pieces and fry them in olive oil.
- Next, add the onion, garlic and carrot, all chopped, followed by the bay leaf, black peppercorns and let it braise well.
- Add the chopped tomato and allow the juices to reduce.
- Add the Brandy and allow to reduce.
- Add the water and season with salt.
- Allow it to stew until the liquid reduces to two thirds.
- Season to taste.
- Strain the sauce to remove the shells before serving.
- Cut the onions, garlic and peppers into thin slices.
- Pour olive oil on the bottom of the “Cataplana” pan
- Add the vegetables and allow to braise
- Once the vegetables are braised add the wine.
- Add the lobster sauce, tomatoes and half the coriander chopped coriander, season with salt and let it stew.
- Once the sauce has reduced, add the fish, prawns, clams and some of the mussels. Mix well.
- Pinch the tiger prawns in half and stand them up in the middle of the pan, arrange the remainder of the seafood around them.
- Close the Cataplana pan and allow to cook for 15 minutes, checking the seasoning half way though.
- Once cooked scatter with the remaining coriander before serving.
Make the lobster sauce in advance, or omit and use a good quality ready made sauce.
Serve with crusty bread to mop up the sauce and a glass of Portuguese wine.
Quantities are approximate – use what you have.
Recipe ideas from Helen at fussfreeflavours.com.
Protein pizza pancakes
Prep time: 5 mins | Cook time: 10 mins | Serves 1
- 1 Egg
- 1 Banana
- 6 tbsp Egg Whites
- 20g Whey (any flavour you choose)
- Coconut Oil for frying
Toppings; yoghurt, fruit, seeds, goji berries etc
- Simply place all the ingredients for the pancake into a bowl and mix together (if your banana isn’t very ripe you may need to blend it together)
- Heat a tsp of coconut oil in a pan
- Place the mixture in the pan and cook until the bottom turns golden
- Place under the grill for the final few minutes until the top is also golden brown
- Top with whichever toppings you fancy
- Slice into a pizza and enjoy
Recipe ideas by Vicky at cleanleanbakes.com