Anglesey Eggs (alternate version)

I came across a cauliflower variation on the classic Anglesey Eggs in a very old recipe book recently, with a little bit of tweaking to suit my tastes I rustled up this little beauty in next to no time.

This version lends itself very well to leftover cookery – especially if you cook surplus to make sure you have ‘leftovers’ (please tell me I’m not the only one who does that?!).  With a bit of forward planning and cheating this is really nothing more than a quick assembly job.

Quantities very much depend on your appetite and the number of people you are cooking for but the ingredient list for one, is :

1 cup cauliflower – par-boiled for a few minutes

The green part of a small/baby leek, halved and cut into fine half-moon slices

1 hard boiled egg cut into halves and then quartered, or chopped – as you prefer

½ cup or thereabouts of cheese sauce

Salt and pepper to taste and a scant sprinkle of cayenne pepper

Grated cheddar to scatter generously over the top

Layer the sliced leek at the bottom of an oven-proof dish, arrange the cauliflower florets on the top and poke the slices of egg among them, or scatter the chopped egg over the top and around the cauliflower.  Season with salt, pepper and cayenne pepper.

Cook in a hot oven for about 30 minutes until bubbling nicely and the cheese topping is browned.

Good old Minestrone Soup

The winter storms are rolling and rolling across my increasingly sodden and wind lashed world.  In desperation, I turned to the Mediterranean for comfort, and to remind me that once there was a less harsh world!  By stroke of luck, I found a beautiful big bulb of fennel while I was grocery shopping which led to this lovely recipe.  As with all my recipes, this isn’t cast in stone – use what you have and leave out what you don’t!

For four good serves I used :

1 cup of chopped onion

1 bulb of fennel, diced

3 stalks of celery, chopped

1 large carrot, diced

½ medium swede (approximately one cup) (rutabaga)

2 finely chopped cloves of garlic

A good handful of chopped green beans (frozen works as well as fresh)

1 400g tin of Italian tomatoes

1 pint of vegetable stock (use Knorr stock pots if you can find them)

2tsp caraway seeds

Salt and pepper to taste

½ cup soup pasta (or broken macaroni, spaghetti etc)

Preparation is simple – peel and chop the onion and sauté in a little olive oil while you prepare the rest of the vegetables.  After about 10 minutes, add the garlic, fennel, celery, carrot and swede and sweat together for 10 more minutes.  Add the tin of tomatoes and the stock and give it all a good stir.  Season to taste and add the caraway seeds.  Give the soup 20 minutes simmering – until the vegetables are tender.  Taste and adjust seasoning if necessary (you might need several tastings, I did!) then add the soup pasta and cook for 10 more minutes.

Serve with lovely crusty bread, or slices of parmesan toast (toast a few slices of crusty bread, sprinkle with grated parmesan and grill until crispy and golden).

I apologise for the quality of photographs, the real ones are stuck on my SD card as my computer won’t recognise it!  I’ll update the blog post as soon as I can with the real ones!

I’d like to dedicate this recipe to my lovely Dad, who loved a good soup.  I wish I could have shared it with him.

Thick Country Vegetable Soup

It’s been growing increasingly autumnal here so I thought I’d treat us to a good thick vegetable soup.  I managed to pick up some nice soup mix from Sainsbury’s recently (a mixture of dried peas, lentils, beans and barley) which made a good hearty soup.

It’s difficult to give exact quantities, because much depends on appetite and how many serves you want.  Similarly, the actual ingredients can be varied to your own personal taste.  I bought as many different kinds of root vegetables as I could lay my hands on at the time!

For three or four serves I used :

1 medium leek

½ a medium swede (rutabaga)

1 large carrot

2 small turnips

2 ribs of celery

½ large celeriac (celery root)

1 large parsnip

100 g soup mix

Vegetable (or chicken) stock

Seasoning to taste

If you are going to use the soup mix, you will need to give it an overnight soak.  Then simply drain and cook according to the instructions.  Mine needed a good 10 minute boil and then 40 minutes rapid cooking.  I started cooking it while I prepared the root vegetables.

Halve the leek and then cut the halves into slices.  Peel and dice the swede, carrot, turnips, celeriac and parsnip.  Chop the celery ribs into rough pieces.

When the soup mix has had the required cooking time add the prepared vegetables to the pan and top up with boiling water if necessary.  Add the stock cube/pot/powder to the water and stir, season to taste with salt and pepper.  Cook the vegetables gently for 30 minutes or so (depending on size), until cooked through.

This was good on the first day, even better on the second.  Sadly, there wasn’t a third day!

Welsh Rarebit

This is probably far from the definitive Welsh Rarebit, but it’s how I make it, and I’m Welsh!!  In truth, like most things, there are as many recipes as there are families in Wales.  Some include beer in theirs, I don’t.  If you would like to try one of these recipes with beer, there’s a link at the bottom of the page to Delia’s recipe.

This is a lovely supper/snack recipe, and the quantities below will serve one person generously.

1 egg

½ tsp English mustard powder (or made mustard)

Pinch of cayenne pepper

Salt and pepper to taste

3 or 4 oz strong cheddar

1 spring onion or half a shallot

1 small celery stalk (outer stalk preferably)

2 thick slices of bread.

Beat the egg together with the mustard powder, cayenne pepper, salt and pepper.

Finely chop the celery and spring onion or shallot.  Add to the egg mix.  Grate the cheese and add that too.  Give everything a good stir to combine well.

Toast your bread, cover a baking tray with foil and place the toast on top.  Spoon the cheese mixture evently over the bread and pop under the grill (broiler).  Cook until the cheese is puffed and golden.

Delia’s recipe can be found here :

http://www.deliaonline.com/recipes/main-ingredient/cheese-/welsh-rabbit-rarebit-with-sage-and-onions.html

Tzatziki

The recent hot spell, and swim in the sea has reminded me of happy holidays taken in the Med many years ago (when weather like this was commonplace!); and in particular two very happy holidays spent in Greece.  Sidari in Corfu, and Hanioti in Halkidiki specifically! 

For lunch we would take off for the shops and pick up a loaf of fresh bread, a lump of Feta cheese and a big pot of tzatziki.  The four of us would then tear into the bread and cheese and slather it with tzatziki. 

For a recent beach visit I couldn’t resist whipping up a batch of tzatziki for our picnic! 

For two to four people : 

200g Greek yoghurt (I like Total best)

2tb  extra virgin olive oil

1tsp white wine vinegar

2 cloves of garlic, very finely chopped

1” of cucumber, deseeded and diced small

Generous sprig of mint, chopped

Black pepper to taste 

This really couldn’t be simpler, simply whisk the oil and vinegar into the yoghurt, season to taste with black pepper, add the garlic, cucumber, mint and stir well together.  Set aside for half an hour or so for the flavours to develop. 

Serve with warm crusty bread for dipping, and feta cheese on the side. 

Best enjoyed in glorious sunshine, with maybe a bottle of Retsina on the side!

Broccoli, Leek & Stilton Gratin

This is another dish to use up the leftover Christmas Stilton!  You could use any cheese you have to hand though. 

The cheese sauce is based on my Grandmother’s recipe (such as it was) and method – i.e. some milk, some flour, some butter and some cheese!  I’ve attempted to quantify it for you though!! 

The recipe for two as a side, or one as a main dish with some ham or bacon as a side is: 

1 head of broccoli

1 small leek

1oz butter 

½ pint of cold milk

1oz butter

1tb flour

1 or 2oz of cheese (to taste)

Salt and pepper to taste

Prepare the broccoli by cutting into florets and cook in boiling water, then leave to drain. 

While the broccoli is draining, slice the leek and sweat gently in the melted butter for appx 10 minutes.

 

When the leek is softened arrange on the base of a gratin dish (or shallow oven proof dish).  Arrange the broccoli on the top of the bed of leeks. 

Make the cheese sauce by adding the cold milk, butter and flour to the cooled pan.  Turn on the heat and cook, stirring continuously until the sauce thickens (I use a small hand held wire whisk for this).  Providing the milk was cold you won’t have any problems with lumps in the sauce.  Season to taste, take off the heat and then add the cheese. 

Pour the sauce over the broccoli.  You could add a little grated cheese at this point if you wish, and a sprinkling of cayenne pepper. 

Pop under the grill until the cheese sauce is bubbling.

Garlic Mushroom Risotto

I’m in full-on risotto mode at the moment!  Our weather is still very unpredictable, sunny and bright one day, lashing down with rain the next and I’m somewhat fed-up now with the winter staples of casseroles and pies.  It’s time to update the old menu and give us a taste of more springtime recipes. 

This is one of my favourites, full of flavour and quick and easy to put together.  It does use a bit more butter than my usual method, but sometimes you just have to give in to butter! 

For two people you need : 

1 tb olive oil

1oz butter

1  shallot

1  clove of garlic

1 stick of celery

1oz dried porcini mushrooms

1 cup of risotto rice

2 cups of vegetable or chicken stock  

8oz (approximately) mushrooms

1 clove of garlic

1oz (approximately) knob of butter 

1tb finely chopped fresh parsley

Generous avalanche of parmesan or pecorino romano cheese 

Begin by soaking the mushrooms in a little boiling water (1/4 cup or so).  Drain (reserving the water) and chop coarsely. 

As always with risotto, finely chop the shallot, garlic and celery and sweat gently in the olive oil for 5 – 10 minutes.  Add the butter and then the chopped porcini mushrooms and cook for a few minutes. 

Add the rice to pan and stir around in the juices, and then add the mushroom soaking water and then the stock.  You could stand at the stove and add the stock bit by bit until it is absorbed or do what I do – add it all in one go and stir from time to time.  Season to taste with salt and pepper. 

Simmer gently, stirring from time to time.  You may need to add more boiling water if your rice has absorbed the stock too quickly so keep the kettle hot.  Cooking time will vary depending on the type of rice you are using (Arborio, Carnaroli or Nano) but the risotto should cook somewhere between 15 to 20 minutes.   

While the risotto is cooking clean and slice the mushrooms and finely chop the second clove of garlic.  Melt the butter and add the garlic, then the sliced mushrooms and sauté gently until the mushrooms are cooked. 

With the risotto, the consistency you are looking for is what the Italians call All’ Onda (with a wave) – it should be creamy and liquid enough so that when you draw your spoon through the pan the space fills up quickly, but it shouldn’t be sloppy.  If your risotto seems at all dry simply add a little more boiling water from the kettle and stir it through until the right consistency is achieved. 

When the risotto is cooked add the garlic mushrooms and chopped parsley and stir gently to combine. 

This is delicious as it is, it is even better again with a very generous avalanche of good parmesan cheese! 

Yes it’s calorie laden, but sometimes you just have to go with it and make up for the excess somewhere else!

Samphire Risotto

Samphire is one of those rare things that are still very much seasonal and not available year round.  When it is available it’s a delicious treat.  It grows wild here in Wales, in the salt marshes and has a natural affinity with both fish and lamb (salt marsh lamb!), both of which are particular favourites of mine. 

It has a delicious delicate flavour, and needs only simple treatment.  I usually steam it for a few minutes over some boiling potatoes.  Dress it with just a little butter and lemon juice.  It really sings of the sea! 

It also makes a delicious risotto, but keep it simple so that you don’t overwhealm the delicate flavour of the Samphire. 

For two people you need : 

1 tb olive oil

½  shallot

½  clove of garlic

1 stick of celery

1 cup of risotto rice

2¼ cups of very weak vegetable stock (assuming you are making it with stock cube/granules)

4oz (approximately) or so of samphire *

Juice and zest of a small lemon

1oz (approximately) knob of butter 

As always with risotto, finely chop the shallot, garlic and celery and sweat gently in the olive oil for 5 – 10 minutes.   

Add the rice to pan and stir around in what juices there are, and then add the stock.  You could stand at the stove and add the stock bit by bit until it is absorbed or do what I do – add it all in one go and stir from time to time.  Season to taste with salt and pepper. 

Simmer gently, stirring from time to time.  You may need to add more boiling water if your rice has absorbed the stock too quickly so keep the kettle hot.  Cooking time will vary depending on the type of rice you are using (Arborio, Carnaroli or Nano) but the risotto should cook somewhere between 15 to 20 minutes.   

While the risotto is cooking rinse the samphire well in plenty of cold running water, it can be quite gritty so keep going until it is all rinsed away. 

The consistency you are looking for with the risotto is what the Italians call All’ Onda (with a wave) – it should be creamy and liquid enough so that when you draw your spoon through the pan the space fills up quickly, but it shouldn’t be sloppy.  If your risotto seems at all dry simply add a little more boiling water from the kettle and stir it through until the right consistency is achieved.

When the rice is almost cooked, add the samphire and give it just 2 or 3 minutes cooking.  Take the pan off the heat and add the butter, lemon zest and juice and stir through. 

* If you can’t get hold of samphire then you could use shredded mange tout (snow peas) instead.  If you do that they will need only a minute or two of cooking at the very end.

Cheese and potato pie

This was one of the first dishes I learned to cook at school, and it remains a firm favourite to this day.

It’s quite a frugal dish, containing only potato, cheese and onion and is equally delicious served with bacon, ham or sausages.  It's quite a time saver as it can be made ahead of time and simply re-heated when you are ready to eat.  When I worked I often made it in the evening ready for me to come home to the following day. 

Baby leeks are a very inexpensive at the moment, and so tasty so I used leek as a change from onion.  I will give you a recipe and method for both my leek version, and the original version.

Quantities will depend on the number of people you are serving, but for two I used : 

2 medium potatoes

2 small or 1 medium baby leeks

6oz strong cheddar cheese 

Peel and boil the potato.  While the potato is cooking clean and dice the leek and sauté in a little butter.  Grate the cheese. 

When the potato is cooked drain and mash, add ¾ of the cheese and the buttery leek and combine.  Turn into an ovenproof dish.  Scatter the remainder of the cheese over the top. 

If you are eating straight away simply pop under a pre-heated grill until the cheese is golden and bubbling.  If it has been prepared ahead and is cold it will need 30 minutes in a hot oven. 

To make the original version, for two people: 

2 medium potatoes

1 medium onion

6oz strong cheddar cheese 

Peel and boil the potato.  While the potato is cooking peel and dice the onion and add to the potato for the last 10 minutes of the cooking time.  Grate the cheese. 

When the potato is cooked drain and mash, add ¾ of the cheese and combine.  Turn into an ovenproof dish.  Scatter the remainder of the cheese over the top. 

If you are eating straight away simply pop under a pre-heated grill until the cheese is golden and bubbling.  If it has been prepared ahead and is cold it will need 30 minutes in a hot oven.

Risotto Primavera (Springtime Risotto)

I love March, after the long dark days of Winter it’s good to see Spring arrive and get some light back in the world.  To celebrate the arrival of warmer weather this week, and lighter evenings I thought I’d share this wonderful recipe with you all. 

Literally ‘Springtime Risotto’ it can be made with any assortment of spring vegetables that takes your fancy.  I love asparagus, and to celebrate the return of better weather (hopefully!) I thought I’d use that in my risotto. 

For two people you need : 

1 tb olive oil

1 shallot

1 clove of garlic

1 stick of celery

1 small carrot

1 bunch of asparagus (approximately 6 or 7 long spears)

¾ cup of risotto rice

2 cups of vegetable stock

1tb chopped flatleaf parsley 

As always with risotto, finely chop the shallot, garlic and celery and sweat gently in the olive oil for 5 – 10 minutes.  Dice the carrot quite small and add to the veg to sweat.   

Snap the woody stalks off the asparagus and cut the stalks into ¼” slices, keeping the tips whole, and set aside. 

Add the rice to the vegetables and stir around in what juices there are in the pan, and then add the stock.  You could stand at the stove and add the stock bit by bit until it is absorbed or do what I do – add it all in one go and stir from time to time. 

Season to taste with salt and pepper. 

Simmer gently, stirring from time to time.  You may need to add more boiling water if your rice has absorbed the stock too quickly so keep the kettle hot.  Cooking time will vary depending on the type of rice you are using (Arborio, Carnaroli or Nano) but the risotto should cook somewhere between 15 to 20 minutes.   

The consistency you are looking for is what the Italians call All’ Onda (with a wave) – it should be creamy and liquid enough so that when you draw your spoon through the pan the space fills up quickly, but it shouldn’t be sloppy.  If your risotto seems at all dry simply add a little more boiling water from the kettle and stir it through until the right consistency is achieved. 

After 5 or 6 minutes cooking time add the stems of the asparagus, and the tips for the last 5 minutes cooking time.  (I like my vegetables so have some bite, so if you like yours softer add the asparagus stems when you add the stock and the tips after 10 minutes.)

When the risotto is cooked, wash and finely chop the parsley and use to garnish the risotto to give a final fresh green hit to the dish, finally and most importantly (!) an avalanche of parmesan will finish it beautifully. 

Actually you could do what the Italians do and add a mantecatura of 1 – 2 tbs single (light) cream and the same amount again of parmesan cheese at the very end of the cooking time.

*If you have an open bottle of white wine to hand add a glug to the rice and stir until it is absorbed before you add the stock.