Category Archives: breadcrumbs

Chestnut, Artichoke and White Bean Roast

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Another one, this time a nut and bean roast.  A little luxurious with the artichoke hearts and chestnuts, perhaps one to save for a special occasion…..?

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Sweet Potato, Chickpea and Mushroom Roast

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Six-day work weeks.  Gotta love ’em…pphhzzarrghhhh *collapses*.  However the days are getting longer and sunnier, and it’s nice to sense the faint “Beep!…..whirrrrrrrrrr…” that is Nature rebooting itself for another Spring.

Managed to get a full weekend off, and spent most of it cooking furiously in the manner of a devoted foodie who has been living off quick and easy noodle stirfries for the past month.  The Grauniad newspaper rose to the challenge with several delicious vegetable/nut roasts, and first up is my version of a chickpea and vegetable roast….

http://www.theguardian.com/lifeandstyle/2015/mar/20/veggie-roast-recipe-swap-nut-roast

(Hopefully photo later, camera being re-charged…)

(Update; no photo, obviously too busy eating to tend to the pictorial needs of this blog…)

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Chestnut Roast

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Turns out that, with Mum gone, I’m the only person in the family who actually eats roast chestnuts with Xmas dinner.  So the post-dinner clear-out of leftovers gave me a good 2/3rds of a tin of lovingly pre-roasted chestnuts to play with.  Mixed with finely chopped mushrooms and a few other ingredients, these made a cracking nut roast, as I’m sure Scrat would agree…

http://www.bing.com/videos/search?q=ice%20age%20mammoth%20christmas%20scrat&qs=n&form=QBVR&pq=ice%20age%20mammoth%20christmas%20scrat&sc=0-0&sp=-1&sk=#view=detail&mid=91D9EB7EFA687C726D8091D9EB7EFA687C726D80

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Cheese, Aubergine & Tomato Bake

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This is a little more complicated than normal, but very, very moreish….

Original version here:

http://fueledbyvegetables.com/2014/10/29/eggplant-parmesan-gf/#comment-7588

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Chilli Con Carne Burgers

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Had an attack of Sod This For A Game of Larks! Tuesday night, so rather than wrestling with the contents of the fridge, went and bought Quorn mince, a tin of kidney beans and a jar of ready-prepared chilli con carne sauce. Bung it all in the wok, faff about a bit with extra chilli powder and tomato puree, and the result is a bowl of spicy chilli heaven, with minimum work. A bit of bread to dip in it? A glass of dry white wine?

Sod the hair products, this is Because I’m Worth It.

Was a little more frugal tonight, and stretched out the remaining chilli with some wholemeal breadcrumbs and an egg, creating enough burgers for a light supper and also a lunchbox for Friday.

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(You may note in the picture above the jar of Sussex Valley Garlic Mayonnaise – I am not sponsored by them, but would like to be. My sister bought me this jar to stop me raiding her stash).

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Bring Up the Solanaceae

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Say hi to the Red Hot Cayenne Chilli Peppers! Sans socks!* One brave plant produced all five of these, but at this time of year they won’t ripen due to lack of sunlight, so I picked them rather than let the plant waste further energy on them. I’m not sure how long cayenne plants live, but as they’ve made it this far would be nice to give them a chance at fruiting when there’s some proper sun going. Heard from a casual Pilipino acquaintance that they use the leaves a lot there, as well as the fruit – might have to google recipes. It hadn’t occurred to me before to try these, but then I’m cautious about experimenting with unknown bits of plants of the Nightshade family…

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*Possibly NSFW
http://en.wikipedia.org/wiki/The_Abbey_Road_E.P.

In between plant-wrestling I’ve knocked up a white bean bake. Enjoy.

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Pesto, Spinach and Mushroom Lasagne

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Took inspiration from the yummy-looking lasagne recipe posted on http://maggiesonebuttkitchen.com/2013/04/13/spinach-pesto-lasagne-2/, although didn’t have some of the ingredients so somewhat improvised! Was going to top with vegan parmesan but overlooked the minor detail of not having any lemon juice in the house, so defaulted to breadcrumbs.

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Pesto, Spinach and Mushroom Lasagne