Mushroom Curry

Do I miss meat in a curry?  Well, certainly not when I make this one.  The mushrooms seem to take on a meaty taste.  Please feel free to add as much heat with the chilli flakes and curry paste as you wish.  Also experiments with different vegetables such as peppers and butternut squash.  I also like to add chickpeas as well.

On the subject of curry pastes, the one below is one that I picked up from Waitrose a while back.  I have to say, I really like it and its one of my favourites.  Occasionally I make my own but this one comes in useful for when I am too busy to make my own.  I find using 2 teaspoons of this paste is more than enough heat for me.  The rice I have used is a whole grain rice with quinoa, which is very filling!

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Ingredients 

500g Mushrooms – Use a mixture. I slice plain white mushrooms and then I quarter some chestnut mushrooms.
2 Cloves of garlic crushed
5cm Piece of ginger grated
1 Onion Chopped
Pinch of chilli flakes
Olive Oil
2 – 4 tsp of good quality curry paste (depending on how hot you like it. I like a Medium Moglai curry paste for this dish)
4 Tomatoes roughly chopped
1 Tbsp of Mango Chutney
1 x 400ml of Coconut Milk
Splash of double cream (optional)
Salt and Pepper

Preheat oven to 180 degrees.

In a heavy bottomed cast iron pan place in the mushrooms and dry fry them to get some colour for around 5 minutes. They squeak in the pan when dry frying, but this gets them a nice colour. If you put oil at this stage, the mushrooms just absorb it and sort of steam. Then add a tablespoon of olive oil and add the chilli, onion, garlic along with your curry paste. Stir round for 3 minutes and then add the tomatoes, mango chutney and coconut milk. Add some salt and pepper, put the lid on and place in the oven for between 20-30 minutes. Check after 20 minutes that it is not drying out and stir round. You can add a splash of hot kettle water if you feel it needs more liquid. Once cooked transfer to the stove top and taste to check that you are happy with the spice heat and seasoning. I like to add a splash of double cream, but you could eat it without.

Serve with rice and other items such as poppodums.

Tomato & Bean Soup

This is such a lovely hearty soup, that almost verges on being a vegetable stew.  We eat this most weeks throughout the year.  It warms you up in the winter, and is somehow refreshing in the summer months.  You can add some croutons if you like, which gives a lovely crunch.

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Ingredients

Olive oil, for frying

1 Large onion, chopped

1 Large carrot diced small

2 Sticks celery, diced small

2 garlic cloves, crushed

1 Tin of cannellini beans

1 x 400g can of good quality chopped tomatoes

Good pinch of sugar

4 Leaves of Cavolo Nero cut into thick shreds

Good handful of Parmesan Cheese

400ml of Vegetable stock

Pinch of dried chilli flakes

Salt and pepper

Fry off the onion, carrot and celery for 5 minutes gently in a little olive oil.   Then add the garlic cloves, tomatoes and simmer for a further five minutes.  Then add a generous pinch of sugar (this helps to stop the tomatoes tasting too sharp) then add the chilli flakes, cannellini beans, parmesan, cavolo nero, vegetable stock, plus seasoning of salt and pepper. If I have a rind of parmesan then I will add that too, making sure that I remove it before serving.  Gently cook for around 20 minutes or so with a lid, until the carrot is tender.  If you need more stock then just add it.  Taste for seasoning.  Then serve.

 

Christmas Recipes

It is almost Christmas, so please forgive me for plugging my seasonal recipe book available from Amazon on the last day of November.  Quite a few people over the years have asked me for some of my seasonal recipes for the festive period, so these are a batch of my favourites.  Each year I add recipes to this collection, and so if you have purchased through Amazon previously, they usually give you the opportunity to download the latest version for free.

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You can purchase the book on a special offer here from Amazon.  Click here for book

Just in case any of you think I have fallen off the end of the earth, I haven’t.  This year has been a particularly busy one, engaged in writing, cooking, tv stuff and another project which I am super excited about for 2017.  I shall be revealing all in due course, but hope to have my venture up and running by the Spring.  It has taken a lot of time, but then again if you want to do something good then you have to put the effort in.

So in the meantime, thank you to everyone who has supported me on here, on my social media pages and of course purchasing my books.  Without you I am nothing!

I do hope that you have a fabulous Christmas and New Year, and I also hope (time permitting) to put a couple of video clips on here, with recipes from the Christmas book.

Happy Christmas, enjoy eating!

Emily

 

 

Cashew Nut Roast

My food and health group friends tucked into this last week, which is a great alternative to meat.  Cashews are a great nut, and contrary to popular belief can actually help you lose weight!  Yes, you heard right.  If you want to look at the many reports, simply google ‘cashew nuts for weight loss’ and you will find that many studies have been done to support this theory.  There are many benefits of eating cashews for people, especially those with diabetes, eye, heart and blood related issues.

Although I am not a vegetarian, I enjoy this as a substitute.  I have reduced my meat intake  to three times a week, and have found that I have extra energy and lost a few pounds in the process, which is no bad thing. So give it a whirl.

 

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Ingredients

250 g of cashew nuts
The two end slices of a loaf of bread (that no-one likes eating) – Wholemeal gives a better consistency
1 medium onion chopped
100g mushrooms chopped not sliced
250 ml of hot vegetable stock
1 tablespoon marmite
1 heaped teaspoon of mixed herbs
A little Olive oil for frying

Preheat the oven to 180 degrees.

First fry the onion and mushrooms in a little olive oil.  Fry gently until the onion has softened.  Remove from the heat.  In a food processor blitz the cashew nuts until fine.  Put into a large mixing bowl.  Then blitz the bread in the food processor until it turns to breadcrumbs, then add to the cashew nuts in the mixing bowl.  Also add the onions and mushrooms.  In a measuring jug get the hot stock and add to it the marmite and mixed herbs.  This will allow the marmite to melt, you can help it along by stirring it with a spoon.  Once melted add the liquid to the mixing bowl. Mix all the ingredients together well.

Place the mixture into a lined loaf tin. Cover the top with tin foil and bake for 30 minutes.  Remove the tin foil and cook for a further 5-7 minutes until golden on top.  Leave to cool.  If you do not allow the mixture to cool, the dish will collapse.

This is so tasty if left to eat the following day. I like to slice and eat it cold or you can slice and fry it. This is great with a salad and most vegetarians and meat eaters will give it the thumbs up.

Busy Bee!

Just a quick note to say that I have not fallen off the edge of the planet, just been super flat out on projects that are time consuming but worth it.

I seem to be forever writing away, working on a novel and of course my food writing both for magazines and for future books.  Filming is also at its height, with this being one of our busiest points of the year, so there is no rest for the blessed!  On top of this, I have scripts to write, voiceovers to do, my website and social media to maintain, run my online retail plus be a wife and mum.  We all know what home domestics entails…

So I hope to stick a few new recipes up and start sharing my cookery book reviews, in the next few days.

Have a great weekend.

Emily.