Category Archives: Food

Tofu Taco Recipe

Tofu Tacos
Check out the tofu… nice & spicy

We are trying to eat more vegetarian dinners and while we all like tofu, we rarely eat it. I decided to get some today and found a recipe for Smoky Tofu Tacos and decided to try it. I tweaked it, as always (partly as I didn’t get smoked tofu). I’ll link to the original recipe at the end if you’d rather try the original.

They are actually quite filling, and the 2 of us left half the filling so I’d say this is a recipe for 4…

Topped with sour cream & avocado

Tofu Tacos

1 package fresh tofu
2 peppers, I used 1 yellow & 1 green
2 onions
2 tbsp veg oil
1 can of chopped tomatoes
1 can of kidney beans, drained
2 cloves garlic, crushed
2 tbsp tomato paste
3 tbsp water
salt & pepper
1/2 tsp hot smoked paprika
1 tsp ground cumin
1 tsp ground coriander
(plus extra spices to sprinkle on the tofu)
2 tsp demerara sugar
6″ tortillas, wheat or corn
yogurt or sour cream
1 small bunch of coriander, chopped
1 avocado,sliced

Take the tofu out of the package and place in a bowl or a plate wide enough to keep the tofu flat and hold water too. Wrap the tofu & plate in cling film, then place a container on top weighted with tins, rice, dried beans etc to flatten the tofu and squash the tofu and drain the excess water out. This will also firm up the tofu and help it hold together better.

Slice the onion into thick slices, then on low heat, saute the onions in 1 tbsp oil until they start to brown. Add salt & pepper once they start to brown, not at the beginning. Take them out of the pan, then repeat with the peppers, also sliced thickly. Once they are browned, take them out of the pan and set aside.

Put the chopped tomatoes in a small pan and heat up with the grated garlic and let cook until it’s reduced a little, stirring occasionally.

Clean out the pan if needed, then put in 2 tbsp veg oil place on med. low heat. Slice the tofu into 1 cm slices, then dry off. Once the oil is hot, place the tofu gently in the pan so you don’t get splashed, then turn up the heat a little and let the tofu brown. Sprinkle the tofu with salt, pepper, ground cumin & coriander. Once it’s brown, turn over and sprinkle with the spices again. Take out and place on paper towel.

Put the reduced tomatoes & garlic peppers & onions, kidney beans, tomato paste and water (if needed) into the pan on med-low heat and stir well. Add in the spices, sugar and stir again, then put in the tofu. Turn down the heat and stir gently so the tofu doesn’t break up and let gently simmer for 5 minutes. Stir in the chopped coriander.

Pop the tortillas on a plate and microwave for 1 minute to heat up. Serve each person 2 tortillas topped with the tofu mix, then top with yogurt/sour cream and slices or chunks of avocado.

Tofu Tacos again

Here’s the original recipe.

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Roasted Curry Cauliflower & Chick Peas

I don’t often manage to get savoury recipes blogged. I do them far more often than sweet ones but they don’t usually get photographed and written down.

Bowl of Curried Cauliflower

This one I made for lunch last week; I felt like something veggie and had a half a cauliflower to use up. This is definitely one I will make again!

Cauliflower & Chick Peas

Roasted Curry Cauliflower & Chick Peas

1/2 med. cauliflower
1 small onion
1 can of chick peas, drained & rinsed
3 cloves garlic, roughly chopped
3 slices ginger, sliced into sticks
3 tbsp veg oil
1 tbsp mild curry powder
1/2 tsp cumin
1/2 tsp ground coriander
1 tsp tumeric
1 tsp nigella seeds
salt & pepper to taste
2 tbsp water
small bunch of fresh coriander
plain yogurt

Take the cauliflower and slice into 1″ thick slices, then cut the core out to break them up slightly. Chop the onion into 1cm chunks, then mix together in a large bowl with the cauliflower, veg oil and spices. Tip into a roasting pan, making sure they are well mixed together. Roast for 35 minutes, stirring occasionally until the onion and cauliflower are cooked through and slightly browned. I put the 2 tbsp water in the pan about half-way through to help steam the cauliflower slightly. Serve with freshly chopped coriander and a spoonful of yogurt. Makes 2 servings for a main course, or 4 for a side. Of course, if you end up having more cauliflower than will fit into a 9″ x 13″ pan, you’ll need to adjust the spice amounts up. You probably won’t want more chick peas until you use a whole cauliflower.

You can use this as a side dish with roasted chicken or as a meal on its own. You won’t need potatoes – this is very filling!

Curried Cauliflower & Chick Peas

“Fish Fingers & Custard”

My son turned 9 last month and we had the usual party – at the Center for Computing History in Cambridge – they have ‘Retro Gaming Parties’ for all ages. The kids had a blast and their parents are now planning their own gaming party soon.

He wanted a Tardis Birthday Cake originally and we looked at tutorials online, but as I can’t actually decorate a cake…. we went for “Fish Fingers & Custard” also from Doctor Who. If you don’t remember, Matt Smith’s first episode when he met Amy Pond – he tried out food to see what he liked and decided on ‘Fish fingers and custard’. The show used cake, apparently, but I decided on Shortbread.

Fish Fingers & Custard

They are a little time consuming to make, but worth it for the look on the kids’ faces! Some only tried one because another Mum said they had to try one or they couldn’t play more computer games, and a couple wouldn’t eat them with custard so they had jelly instead. The recipe makes enough for 60 shortbread fingers.

Fish Fingers:

12 oz./375g soft unsalted butter (do not use margarine!)
6 oz./165g white sugar
19 oz./590g plain (all purpose) flour
1/4 tsp salt

5-6 egg yolks
water

200g digestive biscuits or graham crackers
4 tbsp melted butter
3 oz./100g sugar

Cream the butter and sugar together until light and fluffy – I use an electric mixer. Sift in half the flour and the salt, then mix again. Sift in the rest of the flour and mix. Separate into 2 balls, wrap one up in cling film. If it’s very soft, put it into the fridge for 15-20 minutes.

Roll out one ball of dough on a floured surface to about 9-10mm (3/8″) thick – about the thickness of a fish finger. Try to make it as rectangular as possible. Cut out fingers about 7.5cm (3″) long and 2.5cm (1″) wide. I cut each row out as I went along to try to get as many out of each sheet as possible. I used a small ruler so they would all be the same. Place each one on a cookie sheet with parchment/baking paper on it and chill for 15 minutes. Repeat with the other ball of dough, then again using the leftovers of both together.

Cutting out the Shortbread Dough

Crush the biscuits/crackers. I used a food processor to make crumbs then added the sugar and melted butter and pulsed a few times to mix. Place on a plate or pie plate. (you’ll probably need to make this in batches depending on the size of your food processor). Once the fingers are chilled, whisk the egg yolks with enough water to thin them out a little.

Egg Wash
“Breading”

Put each finger in the egg mix and make sure they get covered, then transfer to the coating plate. Cover each one well, pressing down to coat. Remove back to the cookie sheet. Repeat until all the fingers have been coated. Put the cookie sheet back in the fridge to chill again for 15 minutes. Make sure you don’t crowd the cookie sheet, they will spread a little and you don’t want them to stick together. (I put mine a little too close together).

More ” Breading”
Ready to chill again

Bake at 180’C for 15-20 minutes or until they are cooked and start to brown. The ‘breading’ should crack a little and they should look like actual fish fingers. Carefully take off the sheet and onto a rack to cool. They will be soft and break easily when hot.

Baked & Cooling off

We served them in icecream tubs with bought custard – there were a couple of kids who just couldn’t get past the ‘fish fingers’ look and eat them with custard and a couple who gingerly tried then realised they were biscuits and dug right in. It was an easy birthday dessert, and perfect for a party too.

Pear & Ginger Chutney Recipe

Here’s the Pear & Ginger Chutney Recipe…

Pear & Ginger Chutney

It’s thick, a little tangy, a little sweet, slightly hot with the tiny chunks of ginger, and gorgeous with a mature cheddar. You can use unripe pears and then blitz a few cups of the cooked chutney while hot to make it less syrupy and more thick. (I did).

Ingredients:

10 cups peeled and chopped pears (fairly finely chopped) (15-20 pears, depending on their size)
3 medium red onions, diced
3 cloves garlic, finely minced or grated
4 cups white sugar
3 cups apple cider vinegar
1 cup seedless raisins or sultanas
1 cup crystallised ginger
1 tsp salt
3 star anise
10 whole cloves
2 sticks cinnamon, or 2 tsp ground cinnamon
6 crushed juniper berries

Pour the vinegar in the pot you are going to use to cook the chutney in, then add the pears to it as you chop them up so they don’t turn brown. Take 1 cup of the sugar and the ginger and put in a food processor. Pulse the ginger and sugar together until the ginger is finely chopped, then add to the pot. Add the rest of the ingredients. Stir well and bring to a simmer. Stir regularly so the bottom doesn’t catch. Cook gently for 1-2 hours or until the pears are cooked and the chutney has come together. You can blitz a couple of cups of the chutney if the pears haven’t broken down at all, just leave out the whole spices from blitzing.

Sterilise clean jars (you’ll need 8-9 pint jars) by placing them in a tray in the oven at 100’C for 20 minutes. Put the lids in a bowlful of boiling water for at least 5 minutes. Quickly fill the hot jars with the hot chutney to 4-5mm from the top, keeping the rims clean (if you’ve spilled the chutney on the rims, wipe them with a wet sponge and wipe dry). Dry off the lids and screw them on to finger-tight. Leave on a clean dry tea towel on the counter for several days before moving. I usually fill 2-3 jars at a time, then put the lids on.

As long as the lids stay sealed, the chutney will last for years.

Pear Chutney on Cheddar
Makings of a ploughmans’ lunch
Closeup

Rice Crispie Chicken

Yup, you read it right. Rice Crispie Chicken. Sorry, there’s no marshmallows in it. It’s a baked chicken dish my son and I made for dinner tonight. We had some rice crispies that needed using, so… we coated boneless chicken thighs in the crushed rice crispies and baked them. My son did most of the work, I only boned & skinned the chicken thighs for him, but you can buy boneless, skinless ones.

It turned out better than expected, so I thought I’d pop the recipe on here for you to try. It would work with other cereal as well like cornflakes or bran flakes.

Rice Crispie Chicken

Rice Crispie Chicken

5 boneless, skinless chicken thighs
2 eggs
1 tbsp water
salt & pepper
2 cups rice crispies or other crisped puffed rice cereal

Preheat the oven to 350’F. Beat the eggs and water together in a bowl with a little salt & pepper. Put the rice crispies in a freezer bag and crush them with a rolling pin- you’ll need to crush them more than you think you will, or you’ll have whole ones that won’t stick to the chicken very well.

Add a little salt & pepper to the crushed cereal, or any other spice you’d like to add and put on a plate. Dip the chicken in the egg, then into the cereal, covering the chicken, press down then flip and make sure that side’s coated well. Place on a greased or parchment covered cookie sheet. repeat with the remaining chicken pieces, then bake for 15-20 minutes
I’d add some cayenne or paprika when we make them again, rice crispies are sweeter when baked! We had them with pesto pasta and steamed veg, but they’d be good in buns too.

I’ll add more photos when we make it again.

Close-up

Apricot Chutney Recipe

Apricot Chutney

Some years I make preserves – jams, chutneys and canned pears (we have a pear tree). This year is one of them, for chutneys, anyway. I used to make this apricot chutney when I was a chef, for adding to sandwich plates and Indian food. It’s not an Indian chutney but the flavours work well with ethnic foods. This chutney is delicious with roasted chicken or pork too. I have to confess we mostly eat chutneys on ‘nibble plates’ – what we call a ploughman’s lunch.

Apricot Chutney on Pate, Pear Chutney on Cheddar

It uses dried apricots, so can be made any time of the year and is easily doubled or tripled if you want. It only needs a few ingredients, and nothing in it is hard to find either. It’s pretty too, a chunky dark orange chutney with flecks of red onion and green rosemary.

Ingredients:

1 kg dried apricots
900g sugar
6 cloves garlic, finely chopped
3 tbsp fresh rosemary, finely chopped
3 small red onions (or 1 large)
800ml apple cider vinegar
1/2 tsp salt

Finely slice the apricots; you can use a food processor but they tend to get mangled a little. Finely chop the red onions too. Put everything in a large heavy pot, and simmer for 1 1/2 to 2 hours. The chutney will be thicker, a little syrupy and heavily smelling of vinegar. You won’t be able to tell what it tastes like until it’s cold and is even better after sitting for a couple of days.

You’ll need about 5 x 454g jars or enough other sizes to that hold much chutney. Wash and dry the jars, then place in a roasting pan and into oven on 100’C for about 20 – 30 minutes to sterilise them. Place the lids in a bowl and pour boiling water over them about 5 minutes before filling the jars.

Have a clean tea towel or 2 on hand and another laid out to place the hot, filled jars on. When the chutney is ready, take out the jars from the oven and quickly fill them to 4-5mm from the top with the hot chutney. You can fill a glass measuring cup or use a soup ladle and a funnel, but try to keep the rims clean. Wipe the rims clean if needed using a clean damp sponge or paper towel. Quickly dry the lids and screw on, finger-tight. Leave on the tea towel on the counter. I usually fill a few at a time, then wipe and screw on the lids. Try to fill quickly enough that the jars are still warm/hot when you screw the lids on. Leave the jars alone for a few days. If you have a part-filled jar, put it in the fridge once it’s cool.

I’ll add in the pear chutney recipe soon too!

Lunch
Apricot and Pear Chutney

Oatmeal Raisin Cookies

Oatmeal Raisin Cookie

I know there are thousands of oatmeal raisin cookie recipes out there, but this is the one my son and I make – and he does most of the work! LOL

Oatmeal Raisin Cookies

Ingredients:

1 cup (250g) butter, softened
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 cups oatmeal
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 cup raisins or sultanas

Preheat the oven to 160’C (350’F). Cream the butter and sugar together (we used an electric mixer). Then add the eggs one at a time, then the vanilla, mixing in between until the mix is fluffy. Add all the dry ingredients and stir with a wooden spoon.

Using dessert spoons, scoop the dough onto a cookie sheet, they do spread out, so give them room. Bake for 8-12 minutes until the edges are golden brown. Take off the sheet and place on a cake rack to cool. Try not to eat the whole tray at once. Makes about 4 dozen smallish cookies.

The dough will keep well in the fridge for about a week – we cook a few every day straight from the fridge, and just press the dough down a little before putting in the oven.

Close-up cookie

You can add chocolate chips, cocoa, more spices, wholewheat flour, meusli instead of the oatmeal… what’s your favourite combo?

Plate of cookies

Snickerdoodles

These are my favourite cookie. I could eat the whole batch, so I rarely make them. However…. Son’s school has a cookbook fundraiser and they’ve asked for 1 from each family. This will be ours.

They are a plain cookie, but that’s an understatement. They are soft in the middle, and rolled in cinnamon sugar,so they are crisp on the outside, and should be a little wrinkled.

Ready to eat

Ingredients:
1 cup butter
1.5 cups caster sugar
2 eggs
2.75 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

3 tbsp caster sugar
1 tbsp cinnamon

Method: Preheat oven to 160’C. Cream butter and sugar together, then add in eggs one at a time. Add in the flour, cream of tartar, baking soda and salt, and mix until it all comes together. Roll into walnut-sized (1″) balls and chill for 5- 10 minutes. I usually manage to make about 3 dozen from this recipe.

Mix the 3 tbsp caster sugar and cinnamon together, roll the balls in it then place, well-spaced out, on a cookie sheet. Bake for 8-10 minutes or until the edges are just starting to brown. Remove immediately from the sheet and place on racks to cool – they will be soft. Allow to cool for a few minutes before inhaling all of them at once. 😉 They will be thick, and wrinkled, crisp on the outside but soft in the middle once cool. If you can wait that long….

Ready to go in the oven
Just out
Ready to eat

Blackberry & Rhubarb Cobbler

I haven’t added a recipe in a while…. but here goes! lol Son and I made this for breakfast today. We decided not to make it sweet so only added a little sugar to the fruit. (And yes, as usual, the photo was taken after we ate!)

I used frozen fruit from last summer, and let it defrost a little before cooking it.

Blackberry & Rhubarb Cobbler

450g rhubarb, cut into pieces 3/4″ long
450g blackberries
75g white sugar
2 tsp cinnamon
1 tsp allspice
2 tbsp cornflour (cornstarch)
3 tbsp water

Cobbler:

330g self-raising flour
2 tsp baking powder
1/2 tsp salt
120g butter
2 eggs
milk to make up to 250ml with the eggs

Put the fruit, sugar, spices into a pot and cook on med. heat until the mixture comes to a boil and the rhubarb just starts to fall apart. Mix the cornflour and water together then stir into the fruit — you might not need all of it depending on the water content of the fruit. Turn down to low, and simmer for 3 minutes while stirring, then turn off the heat.

Mix the dry ingredients together, then cut the butter into the mix. Crack the eggs into a glass measuring cup, then pour in enough milk to make it up to 250ml. Whisk together, then stir into the dry mix. You should have a thick, sticky dough.

Pour the fruit into a 9″x 13″baking pan, then spoon the cobbler mix on top, there should be space in between for the fruit to bubble up.

Bake at 190’C (375’C) for 15-20 minutes or until the cobbler mix is lightly browned. Eat warm as is, or pour on a little cream…

Blackberry and Rhubarb Cobbler
Blackberry and Rhubarb Cobbler

Chocolate Cherry Cake AKA Cheat’s Black Forest Gateau!

I haven’t put a recipe on here in a while, but son wanted to make chocolate cake this weekend, so we decided to add cherry pie filling to it to make a sort-of cheat’s black forest gateau. We decided not to put whipped cream on the cake and just have it on the side as our fridge isn’t working and we’d rather be able to leave the cake on the counter and just keep the cream on ice in the fridge. The engineer will be out on Monday!

The cake is a lovely light sponge cake that as long as you don’t over-mix, is lovely and with a tender crumb. It would also make a great chocolate Victoria Sponge.

Cake!
Cake!

Chocolate Cake:

6 oz/175g unsalted butter, softened
6 oz/175g caster sugar (granulated)
3 large eggs, beaten
6 oz/175g self raising flour (or 170g plain flour and 2 tsp baking powder)
1 oz/25g cocoa powder
1 tbsp warm water

Buttercream Icing:

2 tbsp cocoa powder
3 oz/75g softened butter
3 oz/75g icing sugar
1/2 tsp vanilla extract

Whipped Cream:

250ml Double/Whipping Cream
1/2 tsp vanilla extract
1 oz/25g icing sugar

1 – 14 oz. tin cherry pie filling

Turn oven to 350’F/175’C

Beat the butter and sugar with an electric mixer until it is light and fluffy, then addin the eggs a little at a time. If it starts to curdle, add a tablespoon of the weighed out flour and keep mixing until it is smooth. Add in the warm water.

Mix the flour and cocoa powder (and baking powder if using) together in a bowl, then add to the butter and sugar bowl and fold in.

Divide the mixture between two 8-inch sandwich tins, buttered and floured or lined. Level with a knife and put both tins in the middle of the oven for about 20-25 minutes. They are ready when you gently push the top with a finger the sponge bounces back and the cake is pulling away from the sides of the tin. Cool for 5 minutes in the pans, then carefully turn out on a wire rack to cool.

Meanwhile, carefully cream together the ingredients for the buttercream icing, then once there is no danger of icing sugar going everywhere, whip with an electric mixer until it’s lighter in colour and fluffy.

Whip the double/whipping cream, icing sugar and vanilla together until ti forms soft peaks.

Spread 1/2 the butter cream onto the top of a layer of cake, putting the remainder in a piping bag with a tip. Once it’s smooth, pipe the remaining buttercream in a circle on the edge, building it up to form a wall to hold the pie filling in. Carefully pour the pie filling on top (it may not take the whole tin), then smooth out. Place the top layer on top and gently wiggle it to center it and level it. Pipe any remaining buttercream on top of the cake, dust with a little icing sugar and serve with the whipped cream and remaining pie filling. Perfect with Earl Grey Tea!

You can also ice the cake with the whipped cream and cover in chocolate sprinkles to make a more authentic looking black forest gateau…