On a trip, I bought houmous with asparagus and I loved it. I wanted to recreate the recipe at home, so this is my version of asparagus houmous, served with shallow-fried halloumi. I used fresh asparagus, but I imagine the recipe would be just as delicious with frozen asparagus.
Ingredients for 2 portions:
– 200g halloumi
– 100g asparagus
– 480g cooked chickpeas (drained)
– 1 lemon, zest only
– 2 spoons tahini
– 1/2 tsp sumac
– 1/4 tsp garlic powder
– 2 spoons of olive oil
– 1 spoon of oil
I made this Black beans and hot dogs with houmous recipe in the caravan. I want to share a few of the recipes I make when we are camping. This took less than 20 minutes to make. I used shop-bought houmous because I don’t have a food processor in the caravan, obviously. I used Quorn hot dogs as we like them, but you can use any type of hot dogs you like. Same goes with the houmous, I like the mint and asparagus houmous, but a basic one would work just as nice.
Ingredients for 2 servings:
– 4 vegetarian hot dogs
– 1 can of black beans
– sea salt
– 1 tsp mix of herbs (basil and parsley)
– 3 spoons of cold pressed rapeseed oil
– 1 pot of mint and asparagus houmous
Boil water and toss the hot dogs in. Boil them according to the cooking instructions on the pack. Meanwhile, wash and drain the black beans. When the hot dogs are ready, cut them in small pieces. Heat a spoon of oil in a frying pan, add the herbs and the sea salt. Stir for a few seconds and toss in the pieces of hot dogs and the black beans. Stir so they don’t catch the bottom of the pan.
While the hot dogs and beans are cooking, put the houmous on the plate. When the hot dogs are ready, put them on top of the houmous. Drizzle a spoon od oil. I used cold pressed rapeseed oil, but you can use any type of oil you like.
It was easy to make, it doesn’t involve lots of pans and prepping and that is important in a small kitchen like the one in the caravan. Both my husband and I find it delicious.
In my last trip to the Chinese supermarket I got a lot of ingredients I never tried before, like the winter melon. After searching online, I’ve decided to make a Vegan winter melon curry with coconut milk and black beans.
It was a fab idea as both my husband and I enjoyed it so much that we had 2 servings each. The coconut is giving the curry a lovely flavour and the melon and beans go together beautiful. It’s something I considered making again the following day. The black beans modify the colour of the sauce, so keep that in mind and, eventually change it if you want a fully white curry dish.
The winter melon is a really healthy veggie. First of all is low in calories, only 13 for 100g. This means that 1kg of this type of melon has less calories than a small bar of chocolate. It’s low in fat, like most vegetables and very high in fiber. It also has a high amount of vitamin C.
The melon can grow up to 80cm in length. It has a texture similar to the melons we are used to in Europe. As for taste, I would say it resembles cucumber. The mild taste makes this veggie versatile.
Ingredients for 4 servings:
– 1kg winter melon
– 1 can of black beans
– 750ml vegetable stock
– 1 can of coconut milk
– 1 tsp salt
– 1/4 tsp white pepper
– 1/2 tsp chillie oil
– 1-2 tsp of dried curry leaves
Week 8 of the Great British Bake Off was Tudor week. I’m fascinated by old recipes and I was very excited about it. The signature was a pie, the technical was jumbles, very interesting looking biscuits and the showstopper was a marzipan centerpiece. It wasn’t hard to pick the Tudor pie, as it was made with hot-water pastry and it was the first time I’ve tried to make it. I have to say the hot-water pastry is fab, I will make it again and again, I like that is not as fatty as regular pastry and it’s a real pleasure to work with; the texture is lovely.
I wanted to make it in fleur de lis shape, but I didn’t have the materials to make the moulds. What I had was too soft for a mould, but I could make a stencil to cut a fleur de lis and use it as decor on top of my Tudor pie.
As a vegetarian, Tudor pie might sound hard to make, but I think I did a traditional pie, that might have been on the tables of poorer people. I wasn’t sure if it was something they would eat during lent. After looking online a saw that they didn’t eat butter.
As I didn’t have a recipe, I’ve did a little bit of research and decided which vegetables and spices I’m going to use. I went for onions, spinach and mushrooms in the pie and heritage carrots as a side. As for spices, I picked nutmeg, mace, parsley and thyme.
I served the pie with carrots side dish and cider, of course. We had a genuine Tudor meal.
Ingredients for the pie:
– 330g plain white flour
– 115g butter
– 150ml water
– 500g fresh spinach
– 350g mushrooms
– 1kg onion
– 2 spoons of oil
– garlic powder
– 1 egg
Ingredients for the carrot side dish:
– 200g heritage carrots
– 1 heaped tsp of honey
As I didn’t find a traditional Thai salad, I used Thai flavours to make a Thai-inspired Banana Blossom Salad.
It all started with me going to the Chinese supermarket and coming back with lots of things I had no idea what they were (just that they were vegetarian). The same thing happened with the Banana Blossom. I took the can out of the cupboard to make something sweet and my husband told me it’s in brine. With a little help from Google I saw that these blossoms are bitter when raw (like the olives). The blossom in brine has a flavour and texture similar to artichoke. As a warm salad is amazing, I loved it.
I realized only when I’ve finished the dish that it’s vegan.
– 1 can of Banana Blossom in brine (260g drained)
– 1 spoon of coconut oil (if the oil is not set, use 2 spoons of oil)
– 2 tsp chilli oil
– 4 tsp of soy sauce
– 1 tsp of turmeric
– 1 tsp and a half of onion powder
– 1 tsp lime powder
– 2 tsp of coriander leaf
– 1/2 tsp black pepper
– 1/2 tsp mustard seeds
First of all, I have to mention that for my Flours in vase I received star baker from Jenny at mummymishaps. I was delighted! It’s the second time I get star baker for my bread (I got it last year too) and this makes me so proud and happy.
The Great British Bake Off’s 4th week was batter. The Signature Bake was savoury, filled Yorkshire puddings. The technical was laced pancakes and the showstopper challenge was Churros.
I like Yorkshire puddings and I wanted to make them before, but I didn’t. I also would like to make laced pancakes and maybe I’ll give it a try next week. Churros are deep fried and neither myself or my husband are too keen on deep fried stuff.
A recipe for Yorkshire puddings was mentioned in 1747 in “The Art of Cookery made Plain and Easy” by Hannah Glasse. It’s an old English recipe that definitely stood the test of time. I might try to see if I can find the book at the library, to try more recipes from that time.
This was my first attempt at Yorkshire puddings and they turned out amazing, I’m so happy with them. They are better than shop-bought ones and very easy to make.
Ingredients for 18 puddings / 6 servings, the batter:
– 140g plain white flour
– 4 eggs
– 100ml milk
– salt and white pepper
– 18 tsp of vegetable oil
Ingredients for the filling:
– 1.2 kg mushrooms
– 300g soft cheese
– garlic powder
– sea salt
– white pepper
– 2 spoons of oil
I’ve read many recipes of chilli with chocolate, but didn’t try it until now. When I saw a recipe shared by Jacqueline from tinnedtomatoes, I said I should give it a go and made this chilli with chocolate the following day. I bought lots of runner beans, but didn’t manage to use them, so I washed&cut them and I put them in the freezer. As a plus, the recipe is vegan and healthy, low in fat, naturally gluten free and it doesn’t have lots of carbs either.
I used the veggies I had in the fridge and it turned out fab. I will make this recipe again and again, it’s easy, I can use the leftover veggies and the chocolate gives it an amazing wonderful flavour. The chocolate adds an extra layer of flavour, it’s really delicious.
Ingredients for 6 servings:
– 2 packs of frozen runner beans (around 400g each)
– 2 onions
– 1 aubergine
– 2 spoons of rapeseed oil (I used cold pressed oil)
– parsley dried
– 2 parsnip
– 2 small carrots (or 1 big)
– 250 ml vegetable stock
– salt, pepper
– 20g dark chocolate