Farmersgirl Kitchen http://farmersgirlkitchen.co.uk Cook, Eat, Enjoy! Tue, 13 Jun 2017 20:22:28 +0000 en-GB hourly 1 https://wordpress.org/?v=4.8 100427640 How to make Fresh Mint Chocolate Cake http://farmersgirlkitchen.co.uk/2017/06/fresh-mint-chocolate-cake/ http://farmersgirlkitchen.co.uk/2017/06/fresh-mint-chocolate-cake/#comments Sun, 11 Jun 2017 12:14:33 +0000 http://farmersgirlkitchen.co.uk/?p=9168 Chocolate and mint is a classic flavour combination, adding a little fresh mint and chopped chocolate to the buttercream for this Fresh Mint Chocolate Cake takes it to a whole

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Chocolate and mint is a classic flavour combination, adding a little fresh mint and chopped chocolate to the buttercream for this Fresh Mint Chocolate Cake takes it to a whole new minty level!

Add a little fresh mint to the buttercream on this Fresh Mint Chocolate Cake and take the flavours to a whole new level. PIN THIS IMAGE FOR LATER

My mother-in-law has a passion for chocolate mints, you can offer her pralines, truffles, cream centres or chocolate toffees but she would far rather have a chocolate mint.  Her birthday is in early June so my fresh mint plant has plenty of leaves and inspired me to make a celebratory Fresh Mint Chocolate Cake.

My mint plant was rescued from the front of a ruined cottage at the top of one of our fields.  It grew by the door of the cottage, and I like to think of it being planted there by the person who lived there.  I can just imagine someone coming out of the door to pick some mint to make mint sauce for their roast lamb.

If you don’t have any fresh mint, you can make the cake without it as it also has some peppermint essence in the buttercream, but the fresh mint seems to be enhanced by the peppermint essence and vice versa.

Fresh Mint Chocolate Cake
Serves 8
Rich chocolate cake, filled and covered with a mint and chocolate buttercream with a little bit of fresh mint zing!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the cake
  1. 100 g butter or soft margarine
  2. 100 g caster sugar
  3. 1 rounded tbsp of cocoa powder
  4. 2 large eggs, beaten
  5. 1 level tsp baking powder
  6. For the icing/frosting to fill and cover
  7. 100g butter
  8. 375g icing (powdered) sugar, sieved
  9. 1 tsp peppermint essence
  10. 1/2 tsp vanilla extract
  11. Teeny tiny squeeze of green food colouring paste (optional)
  12. 1tbsp milk
  13. 50g dark chocolate, finely chopped
  14. 2 tsp very finely chopped fresh mint leaves
To make the cake
  1. Heat the oven to 180C/350C/Gas 4
  2. Grease and line the base of two 17.5cm (7in) sandwich tins
  3. Put the butter, sugar, flour, baking powder and eggs in a large bowl and, using an electric mixer, beat until smooth.
  4. Divide equally between the two tins, smooth the top, and shake or tap the tins to evenly distribute the mixture.
  5. Bake for 20-25 minutes until the sponges start to come away from the sides of the tins and spring back when the centre is pressed.
  6. Leave in the tin for 3-4 minutes, then turn onto a rack to cool. The cakes must be completely cool before icing, and even better if you can leave it till the next day.
For the buttercream
  1. Put the butter in a large bowl and beat until soft.
  2. Gradually add the icing sugar until it starts to come together then add the milk and flavourings. Beat again until you have a spreading consistency.
  3. Add the green colouring paste and beat until you have a consistent pale green colour.
  4. Finally add the chocolate and finely chopped fresh mint leaves and mix so they are distributed throughout the buttercream
  5. This quantity will fill the sandwich cake and cover the top and sides. No further decoration is really needed but you could add some chocolate curls and as sprig of fresh mint.
Notes
  1. Tip: To smooth the buttercream, keep a mug or jug of hot water beside you and regularly dip your metal palette knife (or other flat knife) into the hot water, dry on kitchen paper and when you are spreading on the buttercreamthe heat in the knife will help to slightly melt it giving a smooth finish.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
I hope you enjoy the Fresh Mint Chocolate Cake as much as my mother-in-law did and if you like the idea of adding herbs to your cakes, here are some more recipes from top UK food bloggers:

Lemon, Lavender and Almond Cake (Gluten Free) – Food Family Friends 

Olive Oil, Orange and Oregano Cake – Fuss Free Flavours

Chamomile Cake with Salted Honey Buttercream – Veggie Desserts 

Thyme for Lemon Cake – Thinly Spread 

Lavender Honey Cake – Tin & Thyme

Apple and Thyme Cake – Tin & Thyme

We should Cocoa

I’m entering the Fresh Mint Chocolate Cake for We Should Cocoa, the monthly link up for recipes using chocolate and cocoa.  We Should Cocoa is run by Choclette at Tin & Thyme, why not visit and see all the lovely recipes there? 

Fresh Mint Chocolate Cake

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Food Magazine Heaven with Readly http://farmersgirlkitchen.co.uk/2017/06/food-magazine-subscription/ http://farmersgirlkitchen.co.uk/2017/06/food-magazine-subscription/#comments Thu, 08 Jun 2017 17:39:26 +0000 http://farmersgirlkitchen.co.uk/?p=8977 Do you love food magazines?     Let me tell you about how you can save on your food magazines with a  subscription from Readly, read on to find out how

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Do you love food magazines?    
Let me tell you about how you can save on your food magazines with a  subscription from Readly, read on to find out how you can try it for FREE.  Readly is the new way of reading magazines on tablets and smartphones, and it really is food magazine heaven!  Let me ask you how many magazines do you buy each month? I used to buy at least two, sometimes three food magazines costing around £4.50 each, now with my Readly subscription I have access to over 2000 magazines and their back issues for only £7.99 per month. 
 

So how does this food magazine heaven work? 

Readly is a monthly subscription of £7.99, once you set up your account on the Readly website you can download the app to your phone or tablet and you are off and running (read on to find out how you can get a month’s free trial).  When I set my categories  Food and Drink was top of my priorities, but I also like to read photography magazines, home magazines,  craft magazines and gardening magazines and I can check out what is on TV as there are TV guides too. 

One of the great features about Readly is that you get FIVE separate accounts on one subscription so that, although you see the magazines in the categories you have chosen, each member your family can set up their own categories. When you open the app, you click to say who is reading and your own selection comes up.  I think that makes Readly even more of a bargain. 

Readly foodie magazine heaven categories
 
This only gives you a snapshot of the categories, there are many more for you to choose from and you can change them at any time. 
 
Readly Foodie Magazine Heaven recommended for you
Once your categories are set up, you can choose how to arrange your screen.  I like to have the magazines ‘Recommended for you’ running along the top and then below all of the magazines in my categories are shown.  To download a magazine you simply touch the little cloud with the arrow on it and it starts to download.
 
Readly Food Magazine Heaven downloaded magazines
 

You will see at the bottom of the Readly screen there are some little symbols:

  • The ‘magazine’ shows all the magazines in the categories you have chosen.  
  • The star is for your favourites. You can mark these and when a new issue is available you get a number next to the star, as you can see in this picture.  
  • The little ribbon is your bookmarks (more about this in the next picture).
  • The magazine with a ribbon in it is your ‘recently read’ magazines.
  • The cloud shows that these magazines have been downloaded.
Downloaded magazines can be read without having to have access to wifi which is ideal for me, as I often travel on trains that don’t provide free wifi. I would recommend that you clear out your magazines (remove from the device) once you have read them, or you can use a lot of storage on your tablet/phone. The back issues are still accessible, so you can go back and download them again.
 Search Function on Readly Magazine Heaven
 

You might have noticed in the previous picture that my downloaded magazines featured a US food magazine and a German food magazine.  I love to read food magazines from other countries and would always come home from holidays with two or three.  We don’t have access to any large newsagents or booksellers who stock these magazines and they are usually very expensive in the UK so, for me, this is a real bonus about using Readly.  I have enough French and German to work out the recipes and even looking at the photographs is inspiring.   So when you set up your categories think about the Country and the Language you want to set too, it’s all part of food magazine heaven! 

The Search function is really useful to find particular magazines and also to look for articles on a particular topic. Say you wanted to find out how to make a pavlova, you can put ‘pavlova’ into the search and if there are any magazines which mention pavlova, they will come up in a list below the search box, you then click on that article and the magazine downloads.

Bookmarked pages in Readly Foodie Magazine Heaven

But I like to save recipes from magazines, how can I mark them? 

This is where the bookmarks come into play.  If you find a recipe you want to make later or an article that you want to read, you add a bookmark and a box pops up for you to name your bookmark and it saves it.  When you want to access it again, you go to bookmarks and you can see all your bookmarks and open them up again!  You can see that I’ve recently bookmarked a lot of low calorie recipes to try and shift a few pounds,  and an article on creating a potted cottage garden. 

In fact, if you look closely, you will see that one of the recipes I bookmarked was for Slimline Margherita Pizza (top right) I made the recipe just the other week and it was delicious.

Slimline Margherita Pizza

 

You may have realised by now that I’m a huge fan of Readly, not only for the money that it saves me but also for the variety of magazines available.  I’ve always been a bit of magazine fan and Readly makes it really easy.  There is also the environmental aspect of online magazine reading, no more piles of old food magazines lurking under the desk.  I’ve recommended Readly to many of my friends and colleagues and they have been delighted by their subscription too. 

Doesn’t that sound like food magazine heaven?  You don’t need to take my word for it, you can find out for yourself because I can offer you one month’s free trial of Readly so you and your family can enjoy all your favourite magazines and try out the Readly experience. 

Get one month's free trial of Readly online magazine app

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What’s your favourite food magazine? 

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Smoked Salmon and Asparagus Tart http://farmersgirlkitchen.co.uk/2017/05/smoked-salmon-and-asparagus-tart/ http://farmersgirlkitchen.co.uk/2017/05/smoked-salmon-and-asparagus-tart/#comments Mon, 29 May 2017 17:44:37 +0000 http://farmersgirlkitchen.co.uk/?p=9041 Summer is definitely here, it’s time to bring out the salads and to eat al fresco.  This Smoked Salmon and Asparagus Tart is a delicious combination of smoked salmon, soured

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Summer is definitely here, it’s time to bring out the salads and to eat al fresco.  This Smoked Salmon and Asparagus Tart is a delicious combination of smoked salmon, soured cream egg custard, and fresh asparagus spears. It’s ideal for summer lunches and picnics and would easily grace a summer buffet at a wedding or other occasion. 

Ingredients for Smoked Salmon and Asparagus Tart

It’s a fairly straightforward make, I made shortcrust pastry and baked it blind, but you could buy the pastry or even a ready made pastry case if you are not confident about pastry making or simply don’t have the time. 

Place the smoked salmon in the base of the blind baked tart

My preference would always be for Scottish smoked salmon, of course, but really any good quality smoked salmon with give that delicious smoky, salty taste that makes this tart so moreish. 

 

Top the smoked salmon with trimmed asparagus spears

Asparagus spears seem to be less expensive this year, supermarkets are stacking them high and selling them cheap, I just hope that doesn’t mean the farmers are struggling to make their profit margins and also that it doesn’t affect the quality.  These spears certainly seemed very fresh and the woody bottom of the stem broke off with a satisfactory snap!  

Pour the custard mixture into the pastry case

I used soured cream and a little milk with the eggs to make the custard that brings all these ingredients together into a tasty Smoked Salmon and Asparagus Tart.

Smoked Salmon and Asparagus Tart
Serves 6
A crisp pastry shell filled with smoked salmon, a soured cream custard and fresh green asparagus, ideal for summer eating.
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Prep Time
40 min
Cook Time
1 hr 10 min
Total Time
1 hr 50 min
Prep Time
40 min
Cook Time
1 hr 10 min
Total Time
1 hr 50 min
For the pastry case
  1. 225 g plain (all purpose) flour
  2. 110 g butter, diced
  3. 40 g lard or vegetable baking fat, diced
  4. 1/2 tsp salt
  5. 1 whole egg, beaten
For the filling
  1. 200g Scottish smoked salmon
  2. 250g asparagus
  3. 1 whole egg
  4. 2 egg yolks
  5. 200 ml soured cream
  6. 50 ml milk
  7. ground black pepper
To make the pastry
  1. Sift the flour into a bowl
  2. Rub the fats into the flour with your fingertips until they resemble breadcrumbs, or whizz it up in your food processor.
  3. Add the salt and the beaten egg and mix to a dough, adding a little cold water if necessary. Try not to handle the dough too much as this makes it tough.
  4. Wrap the pastry in clingfilm and refrigerate for 20-30 minutes.
  5. Roll out on a lightly floured work surface and use to line a 28 cm/11 inch loose-bottomed flan tin.
  6. Cover the pastry with greaseproof paper or foil and fill with baking beans or any raw dried beans.
  7. Bake in a pre-heated oven at 180C/350F/gas mark 4 for 20 minutes.
  8. Remove the beans and paper and return the pastry case to the oven for 5-10 minutes until lightly coloured.
  9. Leave to cool .
For the Filling
  1. Preheat the oven to 170 C/325 F/Gas mark 3
  2. Lay the smoked salmon in the base of the pastry case.
  3. Snap off the woody ends of the asparagus, simply bend the spear and it will snap off at the right place, lay the asparagus spears across the tart, alternating the direction of the heads.
  4. Beat the whole egg and egg yolks and add the soured cream and milk and blend together, add a few grinds of black pepper, no salt is required as the smoked salmon is quite salty.
  5. Place the flan tin onto a baking tray and gently pour the egg and cream mixture into the flan.
  6. Bake for 30-40 minutes or until set.
Notes
  1. Serve with salad or new potatoes and roasted cherry tomatoes.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/

This delicious Smoked Salmon and Asparagus Tart is perfect for summer picnics and summer celebrations

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If you would like to be kept up to date with recipes like this Smoked Salmon and Asparagus Tart then please subscribe (add your email to the box on the right)  to receive updates straight to your email inbox. 

Here are some other ideas for savoury tarts and quiche for summer eating from top UK bloggers: 

Sunny Picnic Quiches – Fab Food 4 All 

Pete’s Courgette, Blue Cheese, and Cherry Tomato Quiche – Kavey Eats

Creamy Courgette Puff Pastry Tart – Family, Friends, Food

Tomato, Black Olive, and Goat Cheese Galette – Foodie Quine

Three Allium Smoked Chilli Tart – Tin & Thyme

A slice of Smoked Salmon and Asparagus Tart

 

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The Paul Bradford Sugarcraft School and a Giveaway http://farmersgirlkitchen.co.uk/2017/05/the-paul-bradford-sugarcraft-school/ http://farmersgirlkitchen.co.uk/2017/05/the-paul-bradford-sugarcraft-school/#comments Wed, 24 May 2017 18:10:14 +0000 http://farmersgirlkitchen.co.uk/?p=9062 A beautifully decorated cake makes an outstanding centerpiece for any occasion. When my children were small I used to love to make them novelty cakes for their birthdays, unfortunately, I

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A beautifully decorated cake makes an outstanding centerpiece for any occasion. When my children were small I used to love to make them novelty cakes for their birthdays, unfortunately, I couldn’t find any photographs to share with you because they are all pre-digital.  However, I know I would have found the online tutorials from Paul Bradford Sugarcraft School a brilliant resource to learn more about sugarcraft techniques and improve my cake decorating skills. 

Let me tell you a bit more about the Paul Bradford Sugarcraft School and how you can win one year’s Pro Membership:

 

 

 

 

 

Paul and David are partners in Paul Bradford Sugarcraft School. Their mission is to empower people to achieve their cake decorating dreams, by providing a huge selection of online cake decorating tutorials, a range of attended classes and a supportive community of cake decorators. This is backed by a wealth of business experience that can help you become a professional.

beautiful reindeer Christmas cake tutorial at Paul Bradford Sugarcraft School

In the Reindeer Cake online tutorial, you will learn how to decorate this beautiful Christmas cake.

About Paul Bradford

Inspired by his gran, Paul Bradford has always had a passion for cake decorating. Paul went to Edinburgh’s Telford College to learn baking and cake design and afterward went on to work at the long established Oliphant’s bakery in Linlithgow. Initially starting as a baker, Paul soon carved out a niche for himself in cake decorating.

Looking to enhance his skills, Paul moved to a well-established cake company in Glasgow in early 2001 and by 2002, he had the opportunity of starting his very own business.

Paul Bradford was a founding owner of  Truly Scrumptious Designer Cakes and now helps out as a consultant.  In 2011 Paul changed his focus from creating designer wedding cakes and birthday cakes to teaching how to make them via his cake decorating courses and tutorials.

His rise to fame has seen several appearances on TV and the opportunity to make cakes for celebrities such as the Bee Gees, famous footballers, and royalty both here in the UK and Prince Albert of Monaco. He then went on to teach classes which he thoroughly enjoyed and started to focus solely on. Now with his tutorials available online, he hopes to help even more individuals achieve their dream of becoming a professional cake decorator.

Paul Bradford Sugarcraft School Cupcake Tower

Online Tutorials

At Paul Bradford Sugarcraft School there is a range of tutorial packages, check out the FREE tutorials to give you an idea of how the tutorials work and to learn some basic cake decorating skills like making ganache and basic sugar paste skills.  

Free Membership includes: 

  • Over 150 Free Lessons
  • Step by Step video tutorials for all levels
  • Tuition from Paul Bradford

Premium Membership (£7.95 per month billed annually) includes:

  • Everything included in Free membership plus…
  • 307 Cake Decorating Courses
  • New detailed course every week
  • No contract, cancel anytime
  • Access to private PBSS Members Facebook Group
  • 15% discount on your first Cake-Stuff.com order

Pro Membership (£16.95 per month billed annually) includes: 

  • Everything included in the Free and Premium membership plus…
  • Over 100 Pro lessons
  • New Pro lesson added every week
  • Over 30 Pro tutorials
  • New Pro tutorial every month
  • Access to private Pro Facebook Group
  • Monthly live Q&A with Paul and David
  • Monthly Pro newsletter
  • 25% discount on your first Cake-Stuff.com order

Learn how to make this Dragon cake with an online tutorial from Paul Bradford Sugarcraft School

 

Paul Bradford Sugarcraft School also offers practical courses in their Sugarcraft School in Falkirk and around the UK, find out more about the courses, tutors, and locations.

Paul Bradford Sugarcraft School Pro Course Giveaway

I have one year’s Pro membership (worth £203) to GIVEAWAY to one lucky reader, follow the instructions on the Rafflecopter to enter. 

Terms and conditions apply. 

 
a Rafflecopter giveaway

Disclaimer: I am running this giveaway in good faith, I have not been paid and all opinions are my own.

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Four Cheese Bourekas and a review of Fress http://farmersgirlkitchen.co.uk/2017/05/four-cheese-bourekas/ http://farmersgirlkitchen.co.uk/2017/05/four-cheese-bourekas/#comments Fri, 19 May 2017 17:37:33 +0000 http://farmersgirlkitchen.co.uk/?p=8995 Four Cheese Bourekas is a recipe from FRESS: Bold Flavours from a Jewish Kitchen by Emma Spitzer.  The definition of FRESS is to eat copiously and without restraint which seems

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Four Cheese Bourekas is a recipe from FRESS: Bold Flavours from a Jewish Kitchen by Emma Spitzer.  The definition of FRESS is to eat copiously and without restraint which seems like a good plan when the recipes in this book are so delicious. 

Fress by Emma Spitzer

Emma Spitzer is a Masterchef finalist and, having just recently watched the finals of this year’s Masterchef, that means she is a pretty fine chef.  All of the finalists in Masterchef make incredible food with the decision about who takes the prize depending on how things go in the last few hours in the kitchen.  I was delighted to have the opportunity to review Fress, as I have a little bit of a history with Jewish cookbooks.  

International Jewish Cookbook

One of my favourite student cookbooks was The Complete International Jewish Cookbook by Evelyn Rose, there I was in my student flat with a boiling fowl, making chicken soup and stripping the meat from the carcase to make her recipe for Chicken Risotto which contained powdered ginger, currants and pine kernels.  Even then I was a lover of leftovers, but enough of that,  let’s have a look at what you will find in FRESS, 

Emma introduces herself with a few pages about her cooking heritage, her cooking journey and her Masterchef experience This is followed by a useful chapter on Store Cupboard ingredients. Spice mixes play an important role in Emma’s recipes and she provides recipes for mixing your own Lebanese 7-Spice Mix, Za’atar, Dukka and Harissa.

We then move on to Small Plates for Sharing which are integral to many of the feasts for Jewish holidays, recipes include  Caramelised Onion and Potato Pierogi, Lamb Kibbeh with Green Tahini, Four Cheese Bourekas (recipe below), Lox, Labneh and Fried Fish Balls. 

Filling the Four Cheese Bourekas

No Jewish cookbook would be complete without some chicken soup, known as ‘Jewish penicillin’, Helen’s recipe is her Mummy’s Golden Chicken Soup with Kneidlach.  The soup recipe that really stood out for me was Jerusalem Artichoke Soup with Toasted Hazelnuts which sounds like an amazing flavour explosion. 

In Big plates with meat and fish, the standout recipes  were Chicken Pistachio Meatballs with Coriander Tahini, Lamb Shank Tagine, Sticky Beef Short Ribs and Sticky Pomegranate Salmon. Vegetarians are well catered for too in Big plates with veg. I loved the recipes for Preserved Lemon Orzo and Butternut Squash Risotto with Sugar Snap Peas, Moroccan Stuffed Sweet Potato with Braised Fennel and Tahini and Tomato-stuffed Aubergine with a Sourdough and Walnut Crumb. 

I love pickles and will definitely be making some of the Dressings, pickles and sauces in FRESS. Chrain is a new dish to me combining horseradish and beetroot, it sounds lush!   To accompany the Big plates, there are Sides and salads including recipes like Wild Rice Salad, Chilli and Coriander Fried Potatoes and Pan-fried Cauliflower with Caramelized Red Onions, Toated Israeli Couscous and Almonds and Fennel, Orange and Carrot Salad all of which are all on my list to make. 

We are spoilt for choice in Sweets & baking with Black Halva and White Chocolate Ice Cream, Cherry Sticky Toffee Puddings with Caramelized Pecans and Tangerine Sauce and Baklava with Chocolate Drizzle. 

The Verdict: Fress is an accessible cookbook with a range of traditional and not so traditional recipes.  The recipes are clearly laid out and easy to follow and there are photographs for nearly all the recipes so you know what you are aiming for. 

The Recipe:  I made Four Cheese Bourekas from Small plates for sharing.  They are pretty easy to make with ready-made puff pastry and the four cheese filling was delicious, a bit like an upmarket cheese pasty!  They are great for a snack, as an appetiser or if you make them a bit bigger, they would work really well as a packed lunch. 

Four Cheese Bourekas are little parcels of puff pastry filled with a delicious four cheese filling, a perfect snack.

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Four Cheese Bourekas
Yields 15
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Ingredients
  1. 1 sheet of ready-rolled puff pastry
  2. plain flour for dusting
  3. beaten egg to glaze
  4. 2 tablespoons sesame seeds
  5. 1 tablespoon nigella seeds
For the filling
  1. 175 g ricotta cheese
  2. 85 g Parmesan cheese, grated
  3. 85 g feta cheese, crumbled
  4. 85 g mature Cheddar, grated
  5. 1 egg
  6. pinch of fresh grated nutmeg
  7. pinch of ground white pepper
Optional Extras
  1. 1/2 red onion, very finely chopped
  2. 2 tablespoons Za'atar
Instructions
  1. Pre-heat the oven to 200C/180C fan/Gas Mark 6 and line 2 baking trays with baking parchment.
  2. Mix all the ingredients for the filling together in a bowl.
  3. Unroll the sheet of pastry on a lightly floured work surface and roll out by another 2.5 cm all round.
  4. Using a 9 cm square pastry cutter, cut out squares from the pastry, you should get around 12 from the sheet. Wrap the pastry trimmings in clingfilm and place in the fridge for re-rolling to make more squares later.
  5. Place a heaped tablespoonful of the filling in the centre of each square then brush beaten egg around the border with a pastry brush and fold over to make a triangle.
  6. Seal the triangles by pressing down on the edges with the tines of a fork and at teh same time making a nice pattern.
  7. Place on the lined trays.
  8. Re-roll and repeat with the chilled pastry trimmings.
  9. Brush each of the triangles liberally with beaten egg (this alsohelps to prevent the filling from leaking out while baking and sprinkle over the sesame and nigella seeds.
  10. Bake for 25-30 minutes until puffed up and golden. Enjoy hot or cold.
Notes
  1. I didn't have a square cutter, so used a round one. I also didn't have any nigella seeds so used more sesame seeds.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/

Four Cheese Bourekas ready for the oven

Four Cheese Bourekas ready for the oven 

Fress: Bold flavours from a Jewish kitchen by Emma Spitzer, photographs by Clare Winfield,  published by Mitchell Beazley RRP £25

Four Cheese Bourekas from FRESS by Emma Spitzer

I served the Four Cheese Bourekas for lunch with tomatoes and basil, flavours complemented the cheese and pastry.  Which recipe would you choose to make? 

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Golden Turmeric Fries with Coriander and Mint Dip http://farmersgirlkitchen.co.uk/2017/05/golden-turmeric-fries-with-coriander-and-mint-dip/ http://farmersgirlkitchen.co.uk/2017/05/golden-turmeric-fries-with-coriander-and-mint-dip/#comments Sat, 13 May 2017 08:56:11 +0000 http://farmersgirlkitchen.co.uk/?p=8971 Golden Turmeric Fries with Coriander and Mint Dip elevates the classic comfort food of chips (fries) to an impressive appetiser, party canape or as a tasty snack to enjoy with friends

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Golden Turmeric Fries with Coriander and Mint Dip elevates the classic comfort food of chips (fries) to an impressive appetiser, party canape or as a tasty snack to enjoy with friends and family. 

Let’s start with the Coriander and Mint Dip.  I love herbs and grow a couple of types of mint in my garden.  This year for the first time, I have been growing Korean Mint which has a slight liquorice flavour.  I haven’t dared put it outside yet, as the weather has been variable however it is growing very well on the kitchen windowsill.  It doesn’t  have a strong minty flavour, so if you don’t have any you can simply add an extra 10 g of coriander leaves.   The dip is really easy to make as you just throw all the ingredients into a blender and whizz it up.  It will keep in the fridge for up to a week. 

How to make Coriander and Mint Dip

I made the Coriander and Mint Dip in the small jug of my Froothie G2.3 Platinum Induction Blender, which is great for small quantities and thicker mixes as it has rotating blades that scrape down the mixture from the sides of the blender, see below for details of how to get free UK postage and packing and bonus gift. 

Golden Turmeric Fries with Coriander and Mint Dip
Serves 2
Crisp golden fries with a delicious herb and coconut dip.
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For the fries (chips)
  1. 1 large potato, peeled
  2. 1/2 tsp turmeric
  3. 1tsp rapeseed oil
  4. 1 tsp Sriracha hot sauce
  5. Plastic bag
For the Coriander and Mint Dip
  1. 15g fresh mint leaves
  2. 15g fresh coriander leaves
  3. 10g fresh Korean Mint leaves (use extra coriander if you don't have Korean Mint)
  4. 1 sachet (50g) coconut cream
  5. 1 tbsp yogurt
  6. 1/2 a small clove of garlic
  7. Pinch of salt
For the Fries
  1. Cut the potato into even sized chips/fries, place in a bowl and cover with water, leave for 30 minutes.
  2. Drain the chips/fries and dry in a clean tea towel or kitchen paper.
  3. Put the oil and turmeric into the plastic bag, add the chips and move around until they are covered and golden yellow.
  4. Pre-heat the HealthyFry and choose the 'fries' preset
  5. Add the chips to the HealthyFry and start the programme.
For the Coriander and Mint Dip
  1. Place all ingredients into mini jug of the blender, blend until combined. Using a spatula, decant into a bowl. If the mixture is too thick add more yogurt or a little coconut milk.
To cook the fries in the oven
  1. Pre-heat the oven to 200C, place the golden turmeric fries in a single layer on an oven tray, bake for 25-30 minutes, check after 15 minutes and turn the fries over.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
Turmeric is really ‘on trend’ in the food world, however, it’s anti-inflammatory, antiseptic and analgesic properties have been known for thousands of years as part of Ayurvedic medicine. The yellow colour comes from curcumin and it gives the potatoes in this recipes a lovely golden colour and an early flavour.  Turmeric is what gives curry much of its colour, and has a peppery, earthy taste, which works well with the potato of the Golden Turmeric Fries.

Making Golden Turmeric Fries in the HealthyFry

To make your Golden Turmeric Fries (chips) look extra special, cut them really square and in even sizes, soak for 30 minutes in cold water, then dry on a clean tea towel.  To get the turmeric coating, add oil and dried turmeric to a plastic bag, then add the potato sticks and move them around until they are coated and golden.  Pre-heat the Healthy Fry add the fries in a single layer and select the fries setting, halfway through the cooking, give the fries a bit of a stir.  If you don’t have a Healthy Fry you can follow the alternative instructions on the recipe card and bake in the oven.  If you are making a larger batch you can take the fries out 5 minutes before the end of cooking and then re-fry at 220C for 5-8 minutes. 

Optimum HealthyFry Air Fryer

Read my review of the Optimum HealthyFry to find out more about just how versatile this nifty piece of kitchen kit can be!  The Optimum HealthyFry Air Fryer is currently on SALE for £129 (Save £70) and as I’m a Froothie Ambassador you get free delivery in the UK!  Just you use my ambassador link to order your HealthyFry Air Fryer and simply type “3116” and “free ambassador delivery” in the comment section of the order. Delivery will be credited back to your card.  Also super exciting news, if you spend £200 or more on the Froothie site,  you get a bonus Optimum Nutri-Force Extractor, a light and portable mini travel blender ideal for smoothies, sauces and cocktails on the go! 

Enjoy these Golden Turmeric Fries with Coriander and Mint Dip

After eating the Golden Turmeric Fries, if you have any Coriander and Mint Dip left over, it makes a brilliant addition to a salad dressing.  Add one teaspoon to two tablespoons of oil and 1 tablespoon of white wine vinegar, shake it up and you have really flavourful dressing with no need for extra seasoning. 

Any left over Coriander and Mint Dip is perfect added to oil and vinegar in a salad dressing

 

Try these other Turmeric recipes from Top UK Bloggers: 

Golden Banana, Turmeric and Maple Syrup Smoothie – Kavey Eats

Turmeric Hummus – Rough Measures 

Spiced Parsnip Spinach Soup with Apple and Turmeric – Tin & Thyme 

Cold and Flu Busting Citrus Smoothie – Rough Measures 

Easy Baked Beans with Turmeric – Veggie Desserts 

Golden Turmeric Latte – Tin & Thyme 

 

I’m adding the Golden Turmeric Fries with Coriander and Mint Dip to ‘One Potato, Two Potato’ the link up for potato recipes run by Helen at Family Friends Food and Michelle at Utterly Scrummy Food for Families

Golden Turmeric Fries with Coriander and Mint Fries

Disclosure: Froothie UK sent me the Optimum G2.3 Platninum Series Blender  and Optimum HealthyFry to use and review at home. I have not been paid for this post and was not required to give the G2.3 Blender a positive write-up.  All opinions are my own.  Affiliate links included in this post.

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How to make a Rhubarb and Ginger Smoothie Bowl http://farmersgirlkitchen.co.uk/2017/05/rhubarb-and-ginger-smoothie-bowl/ http://farmersgirlkitchen.co.uk/2017/05/rhubarb-and-ginger-smoothie-bowl/#comments Fri, 05 May 2017 20:05:18 +0000 http://farmersgirlkitchen.co.uk/?p=8967 I know many of you love a rhubarb crumble.  We do too, however, we’ve already had a few of those this year so, just for a change, I’ve created a

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I know many of you love a rhubarb crumble.  We do too, however, we’ve already had a few of those this year so, just for a change, I’ve created a Rhubarb and Ginger Smoothie Bowl using raw rhubarb, preserved ginger and cashew nuts as the main ingredients. It’s not too sweet so makes a delicious breakfast, it’s not too tart either so you can serve it as a fresh and fruity dessert. 

Even more exciting is that I’ve made a little video to share with you.  It’s not perfect but it does show how the smoothie bowl was made.  I made the smoothie bowl in my Optimum G2.3 Platinum Series Induction Blender. You can use the Optimum G2.3 Platinum Series Blender for soups, smoothies, sauce, nut milk, power balls, smoothies, cocktails and much more.  I’m a Froothie Ambassador and if you use my ambassador link to order your blender, you get free delivery in the UK as well as a super powerful blender. There are many more healthy recipes on the Froothie site has many inventive and healthy recipes to inspire you, including ones from me.   Check out my review of the G2.3 and more recipes for blenders.  

As well as making and filming the smoothie bowl, I’ve also been teaching myself how to use video editing software so the whole process has taken quite a long time.  I’m hoping it won’t be so long until the next time I make a recipe video and that I will find it a little easier.   There are a couple of other videos on my YouTube channel, so please do subscribe.

 

Rhubarb and Ginger Smoothie Bowl
Serves 2
Raw rhubarb and preserved ginger combine with cashew nuts to create a delicious smoothie bowl that can be served for breakfast or as dessert.
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 250 g rhubarb, finely chopped
  2. 2 pieces ginger preserved in syrup, finely chopped
  3. 2 tbsp ginger syrup
  4. 100 g cashew nuts
  5. 1 large banana, cut into chunks and frozen
  6. 2 tbsp dairy or non-dairy yogurt
  7. 100 ml dairy or non-dairy milk
  8. 2 tsp organic beetroot powder
  9. 2 tsp chia seeds
Toppings
  1. 50 g toasted flaked almonds
  2. 25 g toasted sesame seeds
  3. 3 slim stalks of rhubarb, roasted with 1 tbsp of caster sugar
Instructions
  1. Place the chopped rhubarb and ginger in a bowl with the ginger syrup and leave overnight.
  2. Place the cashew nuts in a bowl and cover with water, leave overnight, rinse before using.
  3. Add all the ingredients and pulse until they start to break down, pushing down with a spatula if necessary, continue to blend until thick and smooth.
  4. Pour the smoothie into two bowls or 4 glasses, leave to thicken for about 10-15 minutes.
  5. Top with toasted almonds, sesame seeds and roasted rhubarb..
Notes
  1. To toast the almonds and sesame seeds, heat a frying pan (no oil) to a medium high heat and put the nuts or seeds into the pan, stir occasionally and watch carefully until they take on a little tinge of brown.
  2. To roast the rhubarb, heat the oven to 170C, chop the rhubarb into even sized pieces and place on a baking tray in a single layer. Sprinkle with the sugar and bake in the oven for 10-15 minutes until they still hold their shape, but are soft enough for a knife to be inserted easily. Leave to cool on the tray.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
Rhubarb and Ginger Smoothie Bowl ingredients

A little word about my magic Rhubarb and Ginger Smoothie Bowl colour boost.  I think about recipes at the strangest of times, often mulling over ingredients and ideas just before I go to sleep.  I already had the idea of making a Rhubarb and Ginger Smoothie Bowl but was concerned about how I was going to make it look attractive.  Rhubarb has lovely rich pinky-red coloured stems, however, sometimes the green colour of the inside of the stem overpowers the red and you end up with something in a not very tempting khaki colour!

I was lying in bed reluctantly considering using a drop of red food colouring when I remembered the little pot of Steenbergs Organic Beetroot Powder that I had in my store cupboard.  The beetroot powder is absolutely the perfect pinky-red to complement the rhubarb, doesn’t add any detectable beetroot flavour and disappears into the smoothie bowl mixture leaving only its glorious colour.

Rhubarb and Ginger Smoothie Bowl Dessert

The Rhubarb and Ginger Smoothie Bowl makes a delicious dessert served in small glasses and topped with the toasted almonds and sesame seeds and a couple of pieces of roasted rhubarb. 

How to make a Rhubarb and Ginger Smoothie Bowl PIN ME

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Here are some more smoothie bowl  recipes from top UK bloggers that you might like to try:

Chocolate Cherry Smoothie Bowl – Farmersgirl Kitchen 

Nettle Powder and a Green Smoothie Bowl – Tin & Thyme 

Red Berry and Coconut Smoothie Bowl – Tin & Thyme

Tropical Smoothie Bowl – Fab Food 4 All

Mango, Pineapple and Coconut Tropical Smoothie Bowl – Foodie Quine

Blueberry, Peach and Apple Smoothie Bowl – Simply Food

Green Tea Matcha Smoothie Bowl – Recipes from a Pantry by Bintu

and the delightfully named Green Thickie – Fuss Free Flavours

Rhubarb and Ginger Smoothie Bowl

 

Disclosure: Froothie UK sent me the Optimum G2.3 Platninum Series Blender to use and review at home. I have not been paid for this post and was not required to give the G2.3 Blender a positive write-up.  All opinions are my own.  Affiliate links included in this post.

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Cider, Apple and Sausage Casserole and a tribute to Coriander Queen http://farmersgirlkitchen.co.uk/2017/04/cider-apple-and-sausage-casserole/ http://farmersgirlkitchen.co.uk/2017/04/cider-apple-and-sausage-casserole/#comments Sun, 23 Apr 2017 10:00:38 +0000 http://farmersgirlkitchen.co.uk/?p=8910 Spring may have arrived, but there are a still a few colder days before the warmth of summer arrives and on those cooler days this Cider, Apple and Sausage Casserole

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Spring may have arrived, but there are a still a few colder days before the warmth of summer arrives and on those cooler days this Cider, Apple and Sausage Casserole would be the ideal one-pot to serve to your family or friends. 

One pot Cider Apple and Sausage Casserole

I made this Cider, Apple and Sausage Casserole as a tribute to fellow blogger Isabella King of Coriander Queen.  I can’t remember when I first visited Coriander Queen, Isabella’s delightful food blog, but she was one of the core of regular UK bloggers who posted delicious recipes and who I got to know through social media. 

The food blogging community is a close-knit one, there is a real sense of camaraderie.  We celebrate each other’s successes, commiserate when things go wrong and share our knowledge to help each other out.     I had been aware that Izzie had had cancer and it was a pleasure to see her beautiful wedding photographs posted online, after successful treatment.  There was a ripple of shock and disbelief through our community when we heard the news that cancer had returned and Izzie had passed away at only 29 years old. This was followed by real sadness and a feeling that we wanted, in some small way, to celebrate our connection with Izzie. 

I hope that you will visit Coriander Queen to share Izzie’s passion for good food, enjoy her beautiful photographs and celebrate the indelible imprint she has left in the world of food blogging. 

RIP Isabella, Coriander Queen 

Cider, Apple and Sausage Casserole
Serves 4
A rich and warming one-pot casserole with a hint of apple sweetness.
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Cook Time
45 min
Total Time
1 hr
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 225g Pork Sausages (Or about 2-3 sausages per person)
  2. 100g of Carrots,
  3. 100g Onions
  4. 100g Cooking Apples
  5. 1 tbsp Plain Flour
  6. 1 teaspoon chopped Fresh Sage (you can substitute dried sage)
  7. 300ml Apple Cider
  8. Vegetable Oil
  9. 200g new potatoes
Instructions
  1. Pre-heat your oven to 180'C. Roughly chop and peel your onions and carrots, cut the new potatoes in half or quarters depending on how big they are, and core and slice your apples.
  2. Place a large oven-proof pan (one that has a lid) over a medium heat, and fry the sausages in a little vegetable oil until they brown on each side.
  3. Remove the browned sausages and place onto a plate.
  4. In the pan fry the apples, onions, carrots and new potatoes over a medium heat until slightly softened.
  5. Stir in the flour and cook a couple of mins until the apples and vegetables are lightly browned. Put sausages back into the pan and stir in the sage, along with a good grind of black pepper. Pour in the cider, stir and cover.
  6. Place in the oven for 45 mins.
Notes
  1. Serve with crusty bread to soak up the juices.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
Isabella served her Cider Apple and Sausage Casserole with mashed potatoes, but I decided I wanted a one-pot casserole, so added new potatoes in with the sausages, carrots, apples and cider.  They took on the delicious flavours of the sauce and that’s one less pot to wash up! 

 

A warm and comforting Cider, Apple and Sausage Casserole adapted from and in tribute to Isabella King, Coriander Queen

My tribute to Coriander Queen is part of a group tribute,  please visit them all!

Easy 5 ingredient pesto tomato tart on Amuse Your Bouche (vegetarian)
Globe artichoke with balsamic dip on Natural Kitchen Adventures (vegan)
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts (vegan)
Peanut butter chocolate chip cookies on Tin and Thyme (vegetarian)
Arancini (risotto balls) on Coffee & Vanilla (vegetarian)
Rich coffee cupcakes on BakingQueen74 (vegetarian)
Gingerbread cupcakes with orange buttercream on The Veg Space (vegan)
Marmalade and ginger loaf cake on The Crafty Larder (vegetarian)
Ginger and oat cookies on Kavey Eats (vegetarian)
Amatriciana pasta on Kitchen Sanctuary
Treacle tart on Patisserie Makes Perfect (vegetarian)
Crispy fried halloumi on Supper In The Suburbs (vegetarian)
Chocolate fridge cake on Jo’s Kitchen (vegetarian)
Chocolate almond butter cookies on Rough Measures (vegetarian)
Eggless chocolate chip cookies on Simply Sensational Food (vegetarian)
Boozy decadent hot chocolate on Fab Food 4 All (vegetarian)
Easy no bake blackberry cheesecakes on Casa Costello (vegetarian)
Best coriander / cilantro recipes on Fuss Free Flavours (some vegetarian)
Easy gingerbread popcorn snack on Celery & Cupcakes (vegetarian)
Elderflower and vodka cocktail slush on The Hedgecombers (vegetarian)
Fruit flapjacks on The Petite Cook (vegan)
Tomato, garlic and prawn spaghetti on Hungry Healthy Happy (pesceaterian)
Lemon drizzle loaf cake on Penne For Your Thoughts (vegetarian)
Chicken ramen on It’s Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins (vegetarian)
Easy Berry Compote on Eats Amazing (vegetarian)
Caipirinha on Lovely Appetite (vegetarian)
Garlic and Lime Coriander Prawns on Travels for Taste (pesceaterian)

 

Slow cooked challenge logo

I’m adding this post to the Slow Cooked Challenge the link up, not only for recipes cooked in a slow cooker but for any slowly cooked dish.  Lucy at Baking Queen 74 is now firmly in charge of the Slow Cooked Challenge so visit her blog for more gorgeous slow-cooked recipe ideas

Cider, Apple and Sausage Casserole



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How to make Butternut Squash Meat-Free Loaf http://farmersgirlkitchen.co.uk/2017/04/butternut-squash-meat-free-loaf/ http://farmersgirlkitchen.co.uk/2017/04/butternut-squash-meat-free-loaf/#comments Sun, 09 Apr 2017 19:45:12 +0000 http://farmersgirlkitchen.co.uk/?p=8884 Butternut Squash Meat-Free Loaf is a great alternative to meatloaf, packed with beans, quinoa, vegetables and cheese, it also freezes well so this recipe makes enough for two loaves.  Since

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Butternut Squash Meat-Free Loaf is a great alternative to meatloaf, packed with beans, quinoa, vegetables and cheese, it also freezes well so this recipe makes enough for two loaves.  Since January we’ve been having at least one and sometimes two meat-free meals each week and this is one of the most versatile meat-free recipes I have created. 

Roasted Butternut Squash

The base of the Butternut Squash Meat-Free Loaf is, of course, the butternut squash! By far the easiest way to cook butternut squash is to roast it.  All you need to do is split the squash in two, brush with oil and bake in the oven at 180C for 30-50 minutes depending on the size of your butternut squash. 

Butternut Squash Meat Free Loaf Ingredients

Leeks sauteed in butter or good olive oil,  add great flavour and fava beans add texture to an otherwise fairly soft mixture.  If you don’t have fava beans, or don’t fancy soaking and cooking your beans, you can use canned kidney or cannellini beans. 

Grated Cheese adds great flavour to the Butternut Squash Meat-Free Loaf

Then you add grated cheese,  there’s nothing quite like the creamy, salty taste of good mature cheddar.

Two loaf tins of Butternut Squash Meat-Free Loaf

Butternut Squash Meat-Free Loaf
Serves 8
A meat free loaf packed with flavour from butternut squash, leeks and beans, make two loaves and freeze one for another day.
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Prep Time
50 min
Total Time
2 hr 50 min
Prep Time
50 min
Total Time
2 hr 50 min
Ingredients
  1. 1 large butternut squash
  2. 1 tbsp oil
  3. 100g whole fava beans, soaked overnight
  4. 25 g butter or oil
  5. 2 medium leeks, finely sliced
  6. 50 g quinoa, cooked according to pack instructions
  7. 2 eggs, beaten
  8. 200 g cheese, grated
  9. 50 g chopped salted nuts
  10. Salt & freshly ground black pepper
Instructions
  1. Pre-heat the oven to 180C
  2. Cut the butternut squash in half lengthwise and remove the seeds. Place the two halves in a roasting tin and brush with olive oil.
  3. Cook the fava beans according to the packet instructions until soft but not disintegrating.
  4. Put the butter or oil in a saute pan and heat gently, then add the sliced leeks and cook gently for about 10 minutes until they are meltingly soft but not coloured. If your pan has a lid this will help the leeks to cook down.
  5. Take the butternut squash out of the oven and leave to cool for about 10-15 minutes. Scoop out the flesh and mash with a fork.
  6. Put the mashed butternut squash into a bowl with the cooked fava beans, quinoa, leeks, cheese, salted nuts, salt and pepper and mix thoroughly.
  7. Add the eggs and mix them through the loaf mixture.
  8. Line two loaf tins (20 cm x 13 cm x 9 cm) with parchment paper and share the mixture between the two tins.
  9. Cover with foil and bake in the oven at 170C for 40 minutes, remove the foil and bake for another 10 -15 minutes until the loaf is firm and springy.
  10. Remove from the oven and leave to cool in the tin.
  11. Turn out and serve either with gravy or a tomato sauce just as you would with a meatloaf.
Notes
  1. I use the parchment loaf tin liners you would usually use for baking, they work really well as they are shaped.
  2. If you don't want to soak and cook your own beans you can use canned kidney or cannellini beans.
  3. This loaf freezes well, once cooled, wrap in baking parchment and foil and freeze for up to 3 months. To serve, simply thaw overnight in the fridge and reheat in the wrapping.
  4. You can also serve the loaf cold with baked potatoes and salad or use it as a sandwich filling.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/

Baked Butternut Squash Meat-Free Loaf

When I first made this loaf, I was a little disappointed that it didn’t hold together better however, this is pretty much the same with a meat based meatloaf which tends to crumble a little too. We enjoy the texture and bite of the fava beans, but if you want the Butternut Squash Meat-Free Loaf to be a finer texture then I would suggest that you mash the fava beans before mixing into the other ingredients. 

Enjoy this delicious Butternut Squash Meat-Free Loaf hot or cold with salad or baked potatoes. Add a tomato sauce or serve traditionally with gravy.

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Here are some alternative meat-free loaves that you might also like:

Savoury Nut Loaf - Meat free

 

 

 

Savoury Nut Loaf – Farmersgirl Kitchen 

 

 

 

 

 

Cheese and Lentil Loaf - Thinly Spreak

 

 

Cheese and Lentil Loaf – Thinly Spread

 

 

 

 

 

 

Lentil and Brazil Nut Loaf - Tin & Thyme

 

Lentil and Brazil Nut Roast – Tin & Thyme

 

 

 

 

I’m adding this recipe to Meat-Free Mondays hosted by Jacqueline at Tinned Tomatoes

Enjoy a slice of Butternut Squash

 

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Easy Cheesy Vegetable Lattice Pie http://farmersgirlkitchen.co.uk/2017/03/easy-cheesy-vegetable-lattice-pie/ http://farmersgirlkitchen.co.uk/2017/03/easy-cheesy-vegetable-lattice-pie/#comments Fri, 31 Mar 2017 20:16:55 +0000 http://farmersgirlkitchen.co.uk/?p=8835 When I posted a picture of this Easy Cheesy Vegetable Lattice Pie on Instagram it got such a positive reaction that I agreed to write up the recipe.  The Easy

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When I posted a picture of this Easy Cheesy Vegetable Lattice Pie on Instagram it got such a positive reaction that I agreed to write up the recipe.  The Easy Cheesy Vegetable Lattice Pie is impressive enough for Sunday lunch and simple enough for a weeknight supper.   

Easy Cheesy Vegetable Lattice Pie Filling

The sauce for the Easy Cheesy Vegetable Lattice Pie, is a simple cheese and leek sauce as its base, with added carrots and spinach it boosts the vegetable count, always a bonus when you are aiming for 5-a-day or 10-a-day. 

Easy Cheesy Vegetable Lattice Pie
Serves 4
A creamy, cheesy vegetable filling with a crisp puff pastry lattice topping, Easy to make and impressive to serve.
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Cook Time
35 min
Total Time
1 hr 5 min
Cook Time
35 min
Total Time
1 hr 5 min
Ingredients
  1. 1 large leek, cleaned and finely chopped
  2. 1 large carrot, cut into fine julienne strips
  3. 25 g butter
  4. 1 tbsp vegetable oil
  5. 1/4 pint milk or vegetable stock
  6. 1/4 tsp dried sage
  7. 1/4 tsp garlic granules
  8. 1 tbsp cream cheese
  9. 250 g spinach
  10. 150 g grated mozzarella or mature cheddar
  11. 1 x 320 g puff pastry sheet
  12. 1 egg (beaten)
  13. 1 tbsp of sesame seeds
Instructions
  1. Heat the butter and oil in a large pan, add the leek and carrot and cook on a low heat for about 8 minutes with the lid on, stir occasionally. You want the leek and carrots to soften but not colour.
  2. Turn the heat up to medium and add the flour, cook the flour for about five minutes,stirring.
  3. Slowly add the milk or stock, stirring all the time, to make a thick sauce, bring to a bubbling simmer and cook for about 3-4 minutes..
  4. Add the cream cheese, spinach, garlic granules and the spinach, replace the lid and let the spinach steam, once it has reduced stir it into the sauce. The moisture from the spinach will help to make the sauce slightly thinner.
  5. Take off the heat and add the grated cheese, stir through the sauce and set aside to cool.
  6. Pre-heat the oven to 200C
  7. Butter your pie dish (mine is 27 cm) and fill evenly with the sauce.
  8. Cut the pastry sheet into 1.5 cm strips across the short edge.
  9. Brush the edge of the pie dish with beaten egg and stretch two strips to fit round the edge of the pie dish, then brush the top of the pastry strip with beaten egg.
  10. Attach the pastry strips to one edge of the pie, then add more strips at a 90 degree angle, then cross them over and under each other to make the lattice. If the pastry breaks or you have to join two pieces together you can cover the joins with circles of pastry cut with the end of an icing (frosting) nozzle or other small cutter.
  11. Brush the lattice with beaten egg and sprinkle with sesame seeds.
  12. Bake for 30-40 minutes until golden brown.
Notes
  1. Serve with potatoes and a green vegetable or with a side salad.
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
Easy Cheesy Vegetable Lattice Pie

It’s important to let the pie filling cool before adding the pastry or it will sag with the heat.  Using a wide pie plate means that the filling heats up quickly again and provides the opportunity for lots of crisp pastry, which is what pie is all about.

Easy Cheesy Vegetable Lattice Pie

Don’t be put off making the lattice topping, it’s really not difficult to do and you can mend any breaks by pressing the pastry strips together and covering with a little disc of pastry, I cut these with the end of an icing/frosting nozzle.  But if you have other small pastry cutters you could use those.  The sesame seeds also help to make it look a little special, but if you don’t have any don’t worry, it will still taste as good. 

It looks impressive, but this Easy Cheesy Vegetable Lattice Pie couldn't be simpler to make

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If you liked my Easy Cheesy Vegetable Lattice Pie, you might like these vegetarian pie recipes from top UK bloggers: 

Cheesy, Spinach, Mushroom and Potato Crust Pie by Foodie Quine

Sweet Potato and Chestnut Pie by Thinly Spread

Vegan Picnic Pies with Crisp Hot Water Crust Pastry by Thinly Spread

Not Quite a Cornish Pasty by Tin & Thyme

Green Vegetable Galette with Flaky Pastry by Tin & Thyme 

 

 

Easy Cheesy Vegetable Lattice Pie

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