• 25Jun

    Leopard Pie (Serves 6) * 675 g/1.5 lbs shortcrust pastry, thawed if frozen * 225 g/8 oz dried macaroni * 350 g/12 oz fresh spinach leaves * half a fennel bulb, diced * 50 g/2 oz pine nuts, fried until golden in a little oil * half a red pepper, seeded and sliced * 90 g/3.5 oz feta cheese, cubed * 1 tbsp drained capers * 200 ml/7 fl oz single cream * 3 eggs * 1 tsp vegetable concentrate * 1 tbsp cornflour, blended with 2 tbsp water * 1 tbsp caster sugar * 1 tbsp ground cinnamon * seasoning

    1. Preheat the oven to 190 C/375 F/Gas 5. Roll out 2/3 of the pastry on a lightly floured surface and line a 22 cm/8.5 inch springform tin.

    2. Cook the macaroni until al dente. Drain and set aside. Wash the spinach and discard thick stalks. Cook in a large pan until soft; drain and squeeze out excess water, then chop roughly.

    3. Put 1/3 of the macaroni into the pastry case. Seasoning well between the layers, add half the fennel, pine nuts, half the remaining macaroni and the spinach. Finally top with macaroni, pepper, feta and capers.

    4. Beat together the cream, eggs, vegetable concentrate, cornflour paste and seasoning in a small bowl until evenly combined. Pour into the pastry case.

    5. Roll out the remaining pastry to make a lid. Press the pastry firmly down over the filling and trim the edges. Roll out the trimmings and decorate the top of the pie. Sprinkle with cinnamon and sugar, and bake for 1 hour 15 minutes until golden.

    6. Rest for 15 minutes to serve hot, or leave until totally cold.

    Filed under: Uncategorized
    No Comments
  • 18Jun

    Recipe: Miso Fish Soup

    Another one from Becca – she is a rally good and inventive cook.

    This is the really tasty soup that seems to [cheese] off everyone on all floors of PSSRI and ppl in the chemistry depatment. It is like these ppl have a fish phobia or something!!!! 4 portions

    Ingredients: 2 garlic cloves finely sliced 5cm fresh ginger grated (i use a cheese grater!) 3 packs of miso paste (some brands contain yeast – i use Blue Dragon brand which is yeast free. you can find it in the supermarket aisle with other oriental sauces/noodles etc) 200g cod (or other white fish) cut into chunks 2 red peppers deseeded and chopped 3 pak choi sliced 2 handfulls mangetout or sugar snap peas 100g Fresh peas 4 spring onions

    •   Bring 1 and 1/4 litre water to boil. Add garlic, ginger and miso, boil for 1 min then add fish and the mangetout/sugar snap peas and pepper. Bring to boil then simmer.
    •   Skim off the foam, cook for 2 mins.
    •   Add pak choi & spring onions and cook for a further minute
    •   Place into bowls add raw fresh peas, stir and serve.
    

    Tips: • Add thin rice noodles to cold soup that contains a lot of liquid, reheat in the microwave for 3 mins and voila – a homemade pot noodle or more substantial meal…. • I add all sorts of veg like runner beans instead of mangetout or sweetcorn instead of peas etc

    Filed under: Uncategorized
    No Comments
  • 11Jun

    Recipe: Aduki Bean Stew

    From Becca

    4 portions Ingredients: 200g AdukiBeans 2 wheat/yeast/dairy free stock cubes 1 finely sliced onion 3 carrots sliced 1 leak sliced 1 butternut squash peeled and cut into chunks 1/2 tsp cumin 1/2 tsp tumeric 250g kale

    •   Soak the beans in cold water for 12 hours or overnight.
    •   Drain the soaked beans, rinse well with cold water. Place in saucepan with cold water and boil hard for 15 mins (removes toxins)
    •   Drain water and rinse the beans well.
    •   Place 1 l fresh cold water in the saucepan with the beans & stock cubes. Bring to boil then simmer for 10 mins.
    •   Add the remaining veg (except the kale)and spices, simmer for 15 mins
    •   Add the kale simmer for 2 mins.
    •   Serve.
    

    Tips: • I sometimes use chopped parsnip instead of carrots

    Filed under: Uncategorized
    No Comments
  • 04Jun

    Salmon with Citrus and Soy Sauce

    This is from Becca.

    4 portions Ingredients: 4 spring onions or two leeks 4 tbsp wheat free soy sauce Zest and juice of one lime 2cm fresh ginger grated (use a cheese grater!) 2 cloves garlic finely sliced 4 boneless and skinless salmon fillets

    •   Mix soy sauce, zest and juice of the lime, ginger, garlic and leeks.  Place the salmon fillets in a dish/bowl and spread the mixture all over them. Marinate in the fridge overnight.
    •   Preheat oven to 200oC
    •   On shets of thick foil place each salmon fillet with some marinade and a feww slices of leek. Wrap up well in foil, place on a baking tray and bake for 15 mins.
    

    Tips: • Instead of the zest and juice of one lime, use an orange • Instead of salmon try using chicken • Serve the baked salmon on rocket & spinach salad leaves or with noodles

    Filed under: Uncategorized
    No Comments