Tipsy Pineapple with Caramel Sauce

This is a bad dessert. Very bad. In terms of calories anyway… It tastes nice πŸ˜‰

For 2 portions you need:

1/2 fresh pineapple cut into chunks
1/4 cup soft light brown sugar
1/4 cup butter
1/4 cup double cream
1/8 cup rum

Heat the butter and sugar in a frying pan. Once it’s bubbling and melting add the pineapple. Sautee for a few minutes and then flambΓ© with the rum. Add the cream and cook out. Serve in bowls and immediately run a marathon to work off the decedent calories…

Bircher Museli (v)

Or soaked oats. A great breakfast dish which makes museli somewhat more digestible for those horrid early starts πŸ˜‰

For one portion you need:
1/3 cup museli
2/3 cup soya milk
fresh fruit e.g. chopped strawberries, blueberries, raspberries etc
sunflower seeds

Place the museli and milk into a tub/bowl. Add whatever fruit and seeds you fancy. Cover and leave to soak overnight. Eat the following morning and float to work on a cloud of well being πŸ™‚

Courgette ‘Lasagne’ (v)

This doesn’t use pasta for the layers, but thin slices of courgette. Omit the cheese for a vegan version.

For 4-6 portions you need:
3 large courgettes, topped and tailed and sliced into thin strips length ways (sometimes it’s easier to cut the courgettes in half if they’re very long)
2 tins chopped tomatoes
1 onion, chopped
3 cloves garlic, crushed
herbs e.g. oregano
2 tsp red wine vinegar
1 tsp sugar
salt and pepper
1 tsp stock powder
1 mozzerella ball
grated parmesan
breadcrumbs
olive oil

Begin by making the tomato sauce. Saute the onion in 2 tbsp olive oil for 5-10 mins. Add the garlic, tomatoes, herbs, vinegar, stock powder and sugar and bring to the boil. Reduce the heat and simmer for about 10 mins till slightly reduced. Season to taste.

Place some courgettes in the bottom of an oven proof dish, add 1/3 of the sauce and repeat until everything is used up. If using cheese add a few cubes of mozz and some grated parmesan in each layer. Finish with a layer of courgettes and top with breadcrumbs and some more cheese. Bake in a hot oven for 30-45 mins till bubbling and the courgettes are soft πŸ™‚ Yummy with a green salad and lots of crusty bread to mop up the juices.

Summer Fruit & Flapjack Bake (v)

This is based on Nigella’s Blackberry Crisp in her Nigella Express book (p52)

For a generous 4-6 portions you need:
125g butter or vegan marge
60g oats
40g flaked almonds
30g sunflower seeds
70g plain flour
1 tsp ground cinnamon
75g soft light brown sugar
650g mixed summer fruits (I used frozen cherries and summer fruit mix)
1/4 cup vanilla sugar

Begin by laying the fruit in the bottom of an oven proof dish. Scatter over the vanilla sugar. Melt the butter/marge and then mix with the remaining ingredients. Press lightly into the fruit (you won’t have enough to cover everything). Bake at 160 degrees for about 30-40 mins. Enjoy warm or cold, au natural or with swedish glace/ice cream. It’s also suprisingly good for breakfast too πŸ˜‰

Mum’s Famous Brown Rice Salad (v)

I once posted this on an internet forum, after nabbing the recipe from my mum, and loads of people made it and said how nice it was, so it’s a travesty that I haven’t yet blogged it on here. Sorry mum.

For 8 generous portions you need:

4-6oz brown rice cooked till tender
Handful chopped apricots
Handful chopped dates
Handful sunflower seeds
Handful pumpkin seeds
Handful pine nuts
2 sticks celery chopped
1 red and 1 green pepper de-seeded and chopped

Dressing:
2 cloves garlic crushed
4 tbsp olive oil
2 tbsp cider vinager
2 tbsp apple juice
1 tsp cumin
1/2 tsp chilli
1/2 tsp tumeric
2 tbsp soya sauce

Mix dressing together and pour over warm rice, add veggies/seeds and mix. Best made 24-48 hrs in advance to let flavours develop. Keeps for 4 days or so.

Tofu Sweet Chilli Noodle Salad (v)

This is inspired by what used to be my favourite M&S salad bowl (king prawn & sweet chilli noodles) and is based on a recipe in July’s Good Food magazine (p56)

For 4-6 portions you need:
3 bundles of medium noodles (soba or udon work well)
1/2 cucumber
1 bunch spring onions, finely sliced
2 carrots, peeled and grated
1 pack marinated tofu chunks
zest and juice of 2 limes
4 tbsp sweet chilli sauce
rocket/watercress and spinach salad mix (1 large handful per serving)
fresh corriander sprigs
2 tbsp toasted sesame seeds
1 tbsp sesame oil
2 tbsp light soya sauce/shoyu

Begin by cooking the noodles as per instructions on the pack. Drain and toss through the sesame oil and soya sauce. If you prefer shorter noodles roughly cut them (or break the dry noodles up as you add them to the pan to cook).

Halve the cucumber, scoop out the seeds with a teaspoon and then cut into half moons. Grate the carrot. Add to the drained and seasoned noodles. Mix together the chilli sauce and lime juice/zest and mix well. Place the noodles in a tub and add the salad leaves, topping with the sesame seeds.

Thai Green Curry (v)

I have neglected my poor blog recently due to being away at too many conferences and in too much of a giddy spin now the news of my NTFs success is public (it’s a hard life yada yada yada…). This was a quick, post conference dish to throw together and a nice tasty one too πŸ™‚

For 6 portions you need:
1 pack marinated tofu chunks
1 onion
2/3 tub green thai curry paste (the small tub, natch)
1/2 cauli cut into florets
2 small head broccoli cut into florets
2 carrots, sliced
1 pack baby corn, cut into thirds
2 tins cocnut milk
1 pack coconut cream
fresh corriander, chopped

Begin by sauteeing the onion in 1 tbsp oil. Then add the curry paste and cook out. Add the veggies and coconut milk and cream and bring to the boil. Simmer for 10 mins. Add the tofu, heat through and serve in bowls with lashings of rice. Simple.

Bermuda Creams (v)

I have no idea why these are called this, and I am sure that this recipe is not what the original was. But who cares. It’s tasty, and easy. I remember these from when I was a child at Christmas gatherings πŸ™‚

For each cream you need:
natural yogurt (use vegan yogurt if you wish, otherwise I recommend Total 0%)
dark brown muscavado sugar

Place 1 tsp sugar in the bottom of a ramekin/serving glass. Place 3-4 tbsp yogurt on top (as much as you want) and then top with another 1 tsp sugar. Leave to ‘bleed’ in the fridge for at least a couple of hours and then enjoy.

Disgustingly Healthy Lunchbox Bulghar Wheat (v)

Tomorrow is meat free monday which for me means a vegan day. I’m also in the throes of trying to empty out my completely over full cupboards in preparation for the imminent house move so this is an eclectic gathering of ingredients, but trust me as it’s also very tasty. And healthy, did I mention that already?

For one person you need:
1/3 cup bulghar wheat
2/3 cup boiling water
1/4 tsp vegan stock powder
1 large pinch spices (I used moroccan seasoning)
2 tsp each of hazlenuts, cashews and pine nuts
4 dried apricots, sliced into small pieces
1/2 yellow pepper, diced
1 stick celery, cut into small dice
1/2 small red onion, diced
2 tsp olive oil

Place the blughar wheat and stock into a tub and pour over the water. Stir. Add the onion, nuts and apricots and soak till all the stock has been absorbed (it’s important to add the nuts and apricots now as you want them to soften and plumpen with the wheat and onion needs to lose it’s harshness in the water too). Add the seasoning, oil, pepper and celery and stir. Leave to get to know each other over night and scoff for lunch the next day. Feel truly virtuous.