River Cottage Puy Lentils with Capers and Olives (v)

I wanted something savoury and tasty to go with a glut of potatoes, and an idle google suggested the savoury lentils in River Cottage Veg were just the thing. I have adapted the original recipe by adding extra capers and olives along with a diced red onion for extra tang and crunch.

For four portions you need
250g puy lentils
2 cloves garlic, peeled and bashed to release the juices
1 packet pitted green chilli olives
1/3 jar capers, well rinsed
2 tsp stock powder
1 red onion, finely diced

Place the puy lentils in a pan with lots of water. Bring to the boil and boil for one minute only. Drain and put back in the pan with just enough stock to cover them. Add the garlic and simmer for about 10-15 mins until the lentils are al dente. Once cooked, add the onion, capers and olives and leave to steam gently (off the heat) for 5 mins to infuse. Serve with a crisp salad. It’s also lovely cold the following day for your lunch 🙂 http://rcm-uk.amazon.co.uk/e/cm?t=beceat-21&o=2&p=8&l=as1&asins=1408812126&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr

Moroccan Bulghar Wheat Salad (v)

The weather has been *glorious* for the last 10 days or so 🙂 Quite strangely warm for mid March. In order to acknowledge this fact I made myself a bowl of yummy vegan goodness for lunch yesterday. I often make soaked bulghar wheat because it’s quick, easy and filling. You can add whatever you have to hand, don’t be put off by the long list of apparently random and weird ingredients. Make in bulk and enjoy over the week as the flavours develop and the fruit plumps up more and more.

For 6-8 portions you need:
1 cup bulghar wheat
2 cups stock
1 red onion, diced finely
1/2 cup chopped fresh mint
1/2 cup chopped fresh coriander
1 pack chilli marinated olives
1/4 cup each of sunflower seeds, pumpkin seeds and pine nuts
2 tbsp ras-el-halout
4 tbsp olive oil
1/4 cup dried apricots, roughly chopped
1/4 cup raisins

Toast the seeds with the ras-el-halout until lightly toasted and spitting hot. Soak everything else in a large bowl and add the sizzling seeds to the mix. Combine well and leave to marinate. Serve with tomato sauce and salad leaves.

New Potatoes with Feta, Olives and Garlic

This is a cinch to make but benefits from being made ahead of time to let the flavours develop and infuse. Perfect for a lunchbox 🙂

For 2-3 portions you need:
1 pack baby new potatoes, cooked till tender
1 pack feta
1 red onion, chopped
1 pack chilli olives
juice of 1 lemon
2 tbsp good quality olive oil
freshly ground pepper
2 cloves garlic crushed

Place the lemon juice, olive oil. garlic, pepper, olives and red onion in a bowl. Mix well. Once the potatoes are cooked cut in half and to the bowl. Crumble over the feta. Leave to infuse then scoff. Yum.

Puff Pastry Pizza

I have blogged something similar to this before, but this combination of ingredients was too good not to remember for another day.

For 4-6 portions you need:
1 sheet ready rolled puff pastry
1 jat red pesto
1 red onion, finely sliced
2/3 pack chilli olives
1/4 jar salted capers, well rinsed
1/2 log goats cheese, cut in to slices
Handful fresh basil leaves, roughly chopped
1-2 tbsp coarsely grated veggie parmesan
drizzle chilli oil
4-6 sun dried tomatoes in oil

Lay the pastry on some baking paper on a baking sheet.
Score an edge 1cm thick.
Spread the pesto on the pastry inside the boarder.
Scatter over the onions, olives, capers and cheese. Top with the basil and parmesan and tomatoes.
Bake in a hot oven for 15-20 mins till the pastry is risen and everything is cooked.
Serve with a rocket salad and drizzled with chilli oil.

Olive, Sun Dried Tomato, Cheese and Onion Soda Bread

This was based on a recipe in August’s Cook Vegetarian magazine.

For one large loaf you need:
450g plain flour
1 tsp bicarbonate of soda
300ml plain runny yogurt
3 tbsp water
75g mature cheddar, grated
75g veggie gruyere, grated
75g mixed, stoned olives, chopped roughly
6 sun dried toms in oil, roughly chopped
freshly ground pepper
1 large onion, finely diced
1 tbsp olive oil

Begin by frying the onion in the oil for 10 mins till softened. Meanwhile mix the flour, bicarb, cheeses, olives, tomatoes and pepper together. Add the onions once cooked. Then mix to a dough with the yogurt and water. Shape into a round and place on a baking sheet. Cut a deep cross in to the top. Bake in a hot (200 degree) oven for 20 mins. If the inside is not cooking fast enough, cut through the slash to break the loaf into four quarters to help speed up the cooking process. It’s done when golden brown all over and sounds hollow when tapped. Leave to cool slightly then scoff. It’s fab on it’s own or else serve with soup or salad.

Bulghar Wheat Salad with Feta

I adore bulghar wheat, more so than cous cous, due to it’s chewier and slightly denser texture. This is a variation on tabbouleh, and made without the feta would be a lovely vegan dish.

For 4-6 portions you need:
1 cup bulghar wheat
1 tsp veg stock powder
1 cup boiling water
handful baby plum toatoes, cut in half/quarters depending on size
1 red onion, finely chopped
handful chilli olives, roughly sliced
1 pack feta, cut intobite sized chunks
1/3 cucumber cut into small dice (about the same size as the onions)
2-3 tbsp good quality olive oil
juice 1 lemon
freshly ground black pepper
1/2 cup finely chopped flat leaf parsley and corriander

Place the bulghar wheat, stock and onion in a bowl and cover with the water. Cover and leave to steam for 20-30 mins. Once the wheat has absorbed all the water stir through everything else. Season to taste and then eat.

Feta, Spinach, Olive and Tomato Muffins

This recipe is courtesy of @Goze01 who shared a pic of some amazing looking muffins on instagr.am and then sent me the recipe. I have tweaked it according to what I had available. And now I can’t stop eating them. Lush indeed.

For 12 muffins and a loaf tin of mix you need:
2 tbsp olive oil
1 red onion, finely chopped
360g self-raising flour
1 tsp baking powder
1/2 tsp hot chilli powder pepper
125g grated cheddar cheese
220ml milk
1 egg
130g baby spinach leaves
1/2 tub semi dried tomatoes in olive oil
1 small tub chilli olives, cut into quarters
1 packet feta, crumbled into chunks.

Fry the onion in the oil till done. Meanwhile put everything else in a bowl. Add the onions and mix well.

Spoon the mixture into the paper cases/loaf tin. Bake in medium (170 degree) oven for 30-35 minutes. Leave the muffins to cool slightly before turning out on to a wire rack to cool completely. I topped the loaf tin with some quartered tomatoes that needed to be used up. A meal in a muffin!