VEGETARIAN LIGHT FISH CURRY

LIGHT FISH CURRY

I can’t believe it has been so long since I posted.

Lots happening in all our lives which is exciting. Also Teen V started to eat a bit of meat after two and a half years of being vegetarian, only until she is 100% better she says, so my daily quest for tasty new vegetarian recipes has diminished a little.  That said, we were also hit by a bout of the novovirus over Easter so my plans and my lovely pictures of Easter treats were redundant.

Great timing! 

Nothing mattered once that took hold. For several days food has not been a priority, as you can imagine. Thankfully we are all better and up and about again.  

Hurray!

Also it finally feels like Spring’s here after a very long cold winter. 

Primroses- it must be spring at last

After a busy day we all fancied a proper curry. Not the Friday night blow your brains out type though, something with a bit more subtlety and depth of flavour. This curry has a great mix of flavours and is very fresh, light and fragrant. It is really easy to make and very economical.  The mix of tomatoes and coconut combine really well here to create a well blended rich sauce.

So if you fancy a change try this. It’s delicious and can be made in 20 minutes.

LIGHT FISH CURRY

Serves 4

Time to make 20 minutes

INGREDIENTS:

2 onions

4 cloves of garlic

2tbsp sunflower oil

1 tsp gourmet garden ginger paste or 1 inch fresh ginger

½ tsp gourmet garden chilli paste or 1fresh green chilli

1tbsp ground coriander

1 tsp ground turmeric

1 160g can of coconut cream

1 400g can of chopped tomatoes then fill the can up half full and add

4 portions of white fish- I used frozen coley portions

2 handfuls of fresh spinach

Juice of 1/2 lime

½ tsp mango chutney

WHAT TO DO:

1.     Fry the chopped onion in the oil with the crushed garlic and ginger for about 5 minutes until softened.

2.     Add the spices- turmeric, coriander and chilli to the onions in the pan along with the tomatoes and the coconut and the mango chutney. Top up with half a can of water as well and then simmer for 10 minutes.

3.     If you are using frozen fish cut it up and add to the simmering mixture now. If you are using fresh fish wait until it has simmered before adding after 10 minutes. Fresh fish will take about 4-5 minutes to cook, frozen longer!!

4.     Season with salt and pepper and add a squeeze of fresh lime before you serve.

 

Limes

Serve with Brown rice, naam bread and mango chutney.. yumm

HAPPY MOTHER'S DAY

Mother's Day cake with crystallised flowers

“Happy Mother’s Day” came the chorus of teens this morning as they arrived bearing this gorgeous looking cake.

It had been baked and decorated last night when we were out and was a real work of art with its crystallised flowers.

carrot cake with flowers

So if any of you have forgotten mother’s day, or are looking for inspiration for desert, this delicious carrot cake is very special. As I have already posted the carrot cake recipe in an earlier blog, here is how you make the flowers, according to the teens in the house.

Crystallised flowers

CRYSTALLISED FLOWERS

Serves-This can do loads of flowers

Time minutes to make but a few hours to dry

INGREDIENTS:

1 egg white

1 tbsp water

3 tbsp of caster sugar

WHAT TO DO:

1.      Mix one egg white with a tbsp of water.

2.     Then paint the egg mixture gently onto the petals with either your fingers or a paintbrush. Then sprinkle on the sugar all over and gently shake to remove the excess.

3.     Leave them to dry for a few hours or overnight.

Then arrange on your cake. 

Crystallised flowers

Have fun and Happy Mother’s Day to all the Mother’s out there.

EASY CHOCOLATE FLAPJACKS

Delicious chocolate flapjacks

I was chatting with my friend and author Linda Chapman, writer of children’s and young teenage fiction, about the joy of finding reasonably healthy snacks for the young and not so young, after a busy day.

For those of you who don’t know Linda she is the author of numerous series of fantastic books including from My Secret Unicorn, Super Powers, The Skating Stories and many more, see the link below for her website.

http://www.lindachapmanauthor.co.uk/

The children in Linda’s books have busy outdoor lives, sounds not too dissimilar to us here at NOT JUST FOR RABBITS, although sport keeps Teen 2 outdoors, not horses.

Consequently I am always in search of healthy snacks for hungry people. Something that appeals to the chocoholics in the family, but aren’t just full of sugar.

A recipe that has become a firm favourite here is chocolate flapjacks. My other friend Linda introduced me to the wonderful Green and Blacks recipe that we now use and adapt with nuts, coconut, raisins or whatever takes our fancy.  

It is a great recipe as it’s packed with oats, so after a healthy walk, like we had last weekend in the weak winter sunshine, or a busy day at school or work it is just delicious.

Winter walks in Hampshire, England.

Snowdrops

CHOCOLATE FLAPJACKS

Preparation time 10 minutes

Baking time 20-25 minutes

Makes about 20 pieces

INGREDIENTS:

350g (12oz) unsalted butter

3tbsp golden syrup

175g (6oz) soft brown sugar

175g (6oz) muscovado sugar

450g (12oz) porridge oats

6 tbsp cocoa powder

A handful of desiccated coconut, raisins or mixed nuts works really well, depending on what you fancy.

WHAT TO DO:

1.     Pre heat the oven to 150 degrees c

2.     In a saucepan melt the butter, syrup and both the sugars. Then mix in the cocoa and then the oats. Then add your extra nuts or coconut and stir again.

3.     Press the mixture into a lined baking tin, I use a 20 by 30cm tin. Then cook for about 20 minutes, until the flapjacks are cooked in the centre.

4.     Remove from the oven and leave to cool in the tin for about 20 minutes.

Winter walks

Snowdrops in Hampshire

As you can see it is a very simple one pan recipe. The joy of it is that they taste so chocolaty but you don’t actually have to use any chocolate.

Awesome chocolate flapjacks

HEALTHY FAST FOOD FOR TEENAGE VEGETARIANS

Home made falafel with garlic mayonnaise 

Finding healthy easy to make vegetarian recipes has been something of a mission for the last 2 years. Since Teen V became a vegetarian it has been a challenge to get her to be aware of what she eats and, how she can prepare tasty food for herself. rather than just boiling a pot of pasta.

There is so much lovely fast food around now. Every market, high street and public space seems to have a really good range of tasty food, better than anything that was around when I was a teenager.

From slices of vegetable tarts and pies, spicy wedges, halumi burgers, falafel....

Savoury tarts

Savoury strudel

With this week being the half term holiday here in England, finding healthy easy recipes that the Teens can make themselves, has been important for me.

  Falafel is always a winner in our house. Inspired by the amazing falafel at Chez Hanna, in the Marais in Paris, I have been trying out different recipes for the past few years.

Chez Hanna,Paris

Falafel from chez hanna

Fast food on the go in Paris

Today we needed something quick and healthy to go with our salad for lunch. This falafel recipe is so simple and quick it is perfect for a last minute snack or lunch. You can add different spices to it to suit your taste. This is a plain simple tasty recipe, but also works well with a pinch of cumin in as well. I haven’t added it as the Teens here like it as it is.

 So here is my easy vegetarian falafel recipe that takes under 10 minutes to make and is delicious.

It works well in pitta bread or with just a range of salads, we had a mixed green salad with avocado and a quinoa salad (see post 4 March 2012 http://notjustforrabbits.blogspot.co.uk/2012/03/quinoa-salad.html)

 filling, healthy and nutritious and can be made in minutes.

Chick pea falafel

CHICK PEA FALAFEL

Serves 4

Preparation time 5 minutes

Cooking time 3-5 minutes

INGREDIENTS:

1 400g tin of chick peas

  2 large spring onions or 4 small ones

1 egg

1 clove of garlic

½ tsp turmeric

1tbsp fresh coriander chopped

A generous glug of Oil for frying

WHAT TO DO:

1.     Rinse the chick peas and put in a blender along with the spring onions and blitz until smooth.

2.     Add the egg, turmeric, garlic and turmeric and continue to blend until a smooth paste like mixture.

3.     Using a spoon shape the mixture into small balls. You should manage to make between 12-16 balls.

4.     Heat the oil in a frying pan when hot start to fry to balls until golden.

Lots of recipes suggest deep fat frying the falafel but I don’t have a deep fat fryer and don’t like them so they take a few minutes more to fry in the pan but still taste great.

Garlic mayo and chick pea falafel

We served this with a garlic mayonnaise. This was made using 2 tbsp of shop bought mayonaise and 2 cloves of garlic crushed.

If you like falafel check out my the post last February 2012 for sweet potato falafel and beetroot humus http://notjustforrabbits.blogspot.co.uk/2012/02/hockney-and-hummus.html

WARMING WINTER DESSERT- BAKED APPLES ONE OF YOUR FIVE A DAY

Classic baked apples cinnamon

“Can we do some cooking?”Asked my helpful teen and her friend today.

Yes!  Yes!  I replied eagerly. The general desire was for something chocolaty or gooey..fudge was mentioned ...but as it required over a pound of sugar I steered them away.

Today the Times published a list of things children should be able to cook by the ages of 8, 12 and 16. It’s a good list and includes cupcakes for the younger age group and culminates with a roast and vegetable lasagne for the older ones. Fudge wasn’t on their list!!

It is a good range of food that will keep even the most disinterested cook busy and healthy if left on their own.

With the promise of baking something sweet later I got them to make some baked apples for lunch.  We often overlook the simple traditional desserts like baked apples but, as lunch proved today, they are simple, tasty and an easy way to have one of your five a day.

So with the sun shining and a promise of spring in the air we made a warm winter vegetable salad followed by soft, fluffy baked apples.

A great start to half term and another easy seasonal dessert recipe to add to their repertoire.

Baked apples with raisins and cinnamon  

BAKED APPLES

Preparation time 5 minutes

Cooking time 30 minutes

Serves- as many as you want, the ingredients below is per apple

Ingredients per apple:

1 Large cooking apple (4)

2tbsp raisins per apple (8)

1tbsp brown sugar (4)

1tbsp golden syrup

A sprinkle of cinnamon

WHAT TO DO:

1.     Wash your apples then remove the core so you have a hollow all the way through. Place them in an oven proof dish.

2.     Put half of the raisins in the hole, about a tsp, and pack down tightly, then add a layer of sugar, cinnamon, and a drizzle of syrup then repeat till the hole is full.

3.     Drizzle the remaining syrup over the top and sprinkle with an extra dash of cinnamon and place in a pre heated oven at 180 degrees c.

And that’s it. Easy. Serve with ice cream or cream.

Cooking apple

VEGETARIAN SPINACH AND MINT LASAGNE- a healthy recipe with not a horse a sight

Fresh Spinach

With all the news of contaminated food, horse burgers and freaky lasagnes, I’m very thankful that we have been eating more of a vegetarian diet and making food from scratch for the last few years.

Last month I had to take time off as I was unwell and I was very lucky that my family rallied round cooking and shopping.

Soups, casseroles, blueberry muffins, chocolate brownies, fish pies and

oohh the MOST DELICIOUS spinach and mint lasagne.

I know it sounds rather strange but it is oh so scrumptious. The hint of mint offers a great balance to the spinach and the generous parmesan topping..well perfect!!

This delicious supper was made by my Mother, who is, as I have mentioned before, an excellent cook. As a small child I messed around with flour and eggs at her side and then as a teen and then student copied her recipes. At university I was even paid by a friend to cook supper parties for him, no baked beans every night for me!!

So if you fancy a lasagne with a difference I can thoroughly recommend this one. 

Spinach and mint lasagne

   Spinach, mint and cream cheese lasagne

Serves 4-6

Preparation time 30 minutes ish

(Well 10 minutes chopping and 20 minutes whilst the sauce simmers!)

Cooking time 30 minutes

INGREDIENTS:

Tomato sauce:

1Tbsp olive oil

1 chopped onion

2 celery sticks, and 2 carrots chopped

1tbsp tomato puree

2 400g tins of tomatoes

Filling:

I kg frozen spinach

11oz of cream cheese

3 Tbsp grated parmesan

2 Tbsp chopped mint leaves

8-10 sheets of lasagne

Topping

3 Tbsp crème fraiche( or cheese sauce if you can be bothered to make it) with a pinch of grated nutmeg

WHAT TO DO:

1.     Make the sauce; put the oil in a frying pan on a low heat and gently fry the onion, carrots and celery for about 3 minutes until soft.

2.     Add the tomato puree and tins of tomato and simmer for about 20 minutes. Then blend until smooth.

3.     Cook the spinach then drain and stir in the cream cheese, the mint and half of the parmesan.

4.     Turn the oven on to pre heat to 180 degrees c

5.     Now to layer it up. In an oven proof dish put a layer of tomatoes sauce. Next add a layer of spinach mix then a single layer of lasagne sheets and repeat. Do this until you finish with a top layer of lasagne.   

6.     Mix the nutmeg into the crème fraiche (or cheese sauce if you can be bothered to make it) and spread across the top then sprinkle the remaining parmesan on and put into the oven.

7.     Cook for half an hour.

As I said I can’t take the credit for this delicious recipe it was made by my Mum, who has passed it on to me. Despite being an odd combination for winter the mint and spinach work so well together.

spinach and mint lasagne ready to go in the oven

You can be confident there’s not a whisper of horse in this dish.