Category Archives: veggie

Break an egg

 

Shakshuka

I was first introduced to this dish when I tried Ottolenghi’s version in his fantastic book Plenty. Its a North African dish that is traditionally served for breakfast but I love it at any time of the day- and I can promise you it’s especially good as a late night feast or restorative brekkie after a night on the town. Once you’ve tried it you can make it your own by adding whatever takes your fancy or for using up what you have in the fridge or store cupboard. A little crumbled feta on top, a chopped courgette or a few sliced mushrooms added with the peppers, even a bit of sliced cooking chorizo(not traditional I agree, but very good) are all good additions. Feeling the pinch post Christmas this is a paupers supper but with its huge hit of flavour and exuberant colours it doesn’t feel like any kind of penance.

I like to make the sauce in quantity so I can freeze some for when the shakshuka urge creeps up on me. Serve it with good bread or toasted pittas as you will need it for scooping up every last bit of the sauce and runny egg.

Shakshuka
Print Recipe
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Shakshuka
Print Recipe
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Instructions
  1. Quarter and seed the peppers, then put under a hot grill, skin sides up. Grill until the skins are blackened, then transfer to a food bag and leave until cool enough to handle. Peel off the skins and cut the flesh into thin strips.
  2. Heat the oil in a large wide pan. Add the onions and fry gently for 5 mins until softened. Add the peppers and cook for a couple of minutes more. Stir in the spices and cook briefly.
  3. Tip in the tin of tomatoes, then half fill the tin with water and add to the pan along with the puree, sugar, salt and pepper. Simmer for 5 mins, then add the cherry tomatoes, then cook for 5 mins more.
  4. Make four gaps in the sauce and break an egg into each gap. Cover the pan and cook the eggs for 3-4 mins until cooked to your liking. Scatter with coriander and serve with warm pittas or flat breads.
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A spring tart

After three long months without a proper kitchen, 400 tea bags, industrial quantities of chocolate hobnobs and a daily battle with dust the builders have finally left. At last I can cook again and like any addict denied their fix I am overdosing at ever turn. Cakes for the village shop- of course, friends for the the weekend, why not? And as a huge thank you for all our lovely neighbours who took us in and fed us when we were staring ready meals in the face we are having a gang of them over this week for a kitchen supper washed down with a few glasses of wine. Over the next few blogs I plan to share the recipes for the meal with you and today it’s the starter. With piles of fabulous local asparagus now in abundance this tart seemed like a no brainer. No eggs or cream, just a puffy pillow of a tart that can be assembled ahead and slipped into the oven while our guests enjoy a glass of fizz. I don’t want you to think I’m showing off but I made the pesto that I smeared under the spears with the wild garlic that grows in profusion around the local riverbanks and it’s not too late to make some for yourself if you are quick. If that’s not an option a bought pesto will do just fine. Happy days.

Asparagus and pesto tart
Serves 4

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20 fine asparagus spears
320g pack ready rolled puff pastry (I used Tesco finest-very good)
8 tsp pesto
100g soft rindless goats cheese
a little olive oil
4 tbsp freshly grated parmesan
sea salt and freshly ground black pepper
green salad, to serve

Snap each asparagus spear, it will break where the base becomes woody. Peel the end of each spear.Line 2 baking sheets with baking paper. Unroll the pastry and cut into four oblongs about 10cm by 5cm. They need to be a bit larger than the trimmed asparagus and wide enough to take 5 spears with a small margin.
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Put the pastry oblongs on the baking sheets and mark a line around each about 1cm in from the edges using the point of a sharp knife. Spread with pesto inside the marked lines and spoon over a few blobs of cheese. Snuggle 5 asparagus spears over each.IMG_1596 (1)

Brush lightly with olive oil and season with salt and pepper. Sprinkle with parmesan and bake for 20-25 mins until the pastry is crisp and golden and the asparagus is tender.IMG_1598 (1)

Serve with a green salad with a dressing pimped up with chopped herbs- chives, watercress and basil are all good
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labneh- gorgeously greek

When we were young and broke my sister Annie and I often made our own soft cheese from yogurt by draining it through a j-cloth overnight and adding whatever spices and herbs we had to hand. We served this in rough terracotta bowls with toasted pittas and the cheapest red wine we could lay our hands on. Happy days indeed.

I have noticed lately that labneh, as this is what it is called, is appearing on restaurant menus all over the place. It’s a bit of a shock to know that you have been around so long that you see a trend coming round for the second time. Still, I reckon after all these years it’s about time I had a go at making it again.

Labneh is a classic Middle Eastern staple and is essentially Greek yogurt salted then strained overnight to remove the whey. This can be served very simply with a slick of good olive oil, or flavoured in  many ways. I love it chilli spiced and scattered with pomegranate seeds, or scattered with torn mint or any other soft summery herbs- coriander, chives, basil, chervil and dill are all good. Follow my step-by-step recipe and or pick one of my other suggestions for finishing it off or go off piste and do your own thing.

  1. Tip a 500ml tub of greek yogurt(sheeps, goats or cows) into a bowl. If you want to go superhealthy use 0%- it works very well. Stir in 1 tsp sea salt. Set a sieve over a bowl or jug and line the sieve with muslin or a new piece of j-cloth. Pour the yogurt into the lined sieve.straining yogurt
    Set the bowl on a tray to catch any leakage then put the whole thing in the fridge overnight until the whey has drained out and you are left with a stiff cheese. Tip the cheese into a bowl and stir lightly.
  2. Heat a little olive oil in a small pan, add 1 tsp cumin seeds and fry for a minute or two until they start to give off their aroma. Add a chopped or thinly sliced clove of garlic and fry briefly. Remove from the heat and stir in a finely chopped red chilli.adding spices
  3. Cool slightly then fold three quarters into the cheese. Spoon into a bowl and scatter with the remaining mix, and a little more olive oil if liked.finishing labneh

Or try these:

a few chopped black olives, a teaspoon of capers and a few shreds of orange zest with a little olive oil stirred through.
a few roughly crushed peppercorns and a small handful of chopped mint
a tablespoon of toasted sesame seeds and a slick of olive oil
a slick of olive oil and a scattering of Za’atar
scatter with chopped red chilli and pomegranate seeds
a drizzle of honey- serve with almond thins