Category Archives: Casserole

The Shepherd’s Nuts

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Anxious Dad created an absolute masterpiece of a nut roast for Christmas Eve dinner (chestnuts! cheese! artistic cabbage leaf wrapping!).  I returned to Anxious Towers with a decent hunk of the remains, plus a handful of roast chestnuts.  My vegetarian turkey roll and mince-pie lust* having been satiated over the Xmas period, I was in the mood for something comforting and hot, and this shepherd’s pie hit the spot whilst handily using up the leftovers.  I bought the parsnip and carrot fresh, but those with leftover veg, or leftover cheese from a festive cheeseboard, might find a home for them in the recipe as well…..

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*A mince-pie and a double vodka with coke is a perfectly acceptable Xmas breakfast, I’ll have you know.  As is another mince-pie.

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Veggies in parmesan sauce

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Veggies in parmesan sauce
Now to be fair to Yotam Ottolenghi, I think I’d quite enjoy eating at his restaurants Nopi or Ottolenghi.  However,  his recipes as published in the media are well complicated, and I don’t have any more space in my cupboards for any more exotic ingredients.  So below is a simplified version of one published recently, but still tasty and versatile, and a good way to get your five a day into you!
(Regrettably no photo until I locate my camera USB cable 😦   ) UPDATE:foounndd ittt!

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Vegetable Stew with Cheesy Herby Dumplings

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Officially work starts at 8.30am, but in some kind of group telepathic reaction to the grey skies and perma-twilight most people rolled in late today, looking like the fight between Being a Responsible Working Adult and Waaarrrmmm Duvet had been a very close-run thing. Got home with a serious craving for vegetable stew with dumplings.  Ten minutes on google search pulled up this economical, flexible and rib-sticking little gem.  Now you must excuse me whilst I go back to the pot and ladle out a second helping…. *belches*

Original here:

http://www.lovefood.com/guide/recipes/14504/nicola-graimes-winter-vegetable-and-coffee-stew

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Winter Vegetable & Cider Stew

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Six days to payday, several late nights due to overtime at work to factor in, and I’m considering the contents of my pantry with a “well I could make a vegetable bake but that would leave no bread for breakfast and I could re-make that swede risotto from the other day but that would mean most of my protein comes only from nuts and cheese for the rest of the week as I’m using that cheap Tesco’s nut-roast as a basis for my Tupperware lunches for the next three days but I’ve opened that pack of feta cheese so I should find a way to use that up before it starts tapping on the inside of the fridge and singing Sam Smith’s “Stay With Me” in tinny-yet-crumbly voice also I have that stew pack of winter root veg that I need to do something with as well……..”

Welcome to First World Problems!  And The Inside of My Head.  Aren’t you glad you’re just visiting?

Google, and a dusty can of Strongbow cider from the back of the drinks cabinet, To The Rescue.  For those not keen on cider, the original recipe just uses chopped apple.

http://allrecipes.co.uk/recipe/26967/sweet-potato–barley-and-lentil-casserole.aspx?o_ln=SimRecipes_Link_4&o_is=SimilarRecipes

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Stowaway

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Sunday afternoon cookathon ahoy!

First up, lunch for work. Unearthed this delicious kidney-bean dip, which I can see becoming an instant lunch-time classic.  Slung it into a couple of Tupperware containers with soft cheese, tomato, spring onion, carrot sticks, naan bread, and some left-over yellow pepper chunks from my other recipe, a rather pleasant Japanese-influenced tofu and vegetable curry.

Originals are here….

http://dinnerwithjulie.com/2012/04/19/spicy-red-kidney-bean-dip/

http://www.yummly.com/recipe/external/Japanese-Beef-and-Vegetable-Curry-479725

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Smoky Quorn Turkey & Bacon Leftovers Stew

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Dear Gawd, but we did stuff ourselves with food yesterday evening.  The usual family Sunday dinner was amped up a bit in honour of Easter, and there was turkey, roast potatoes, sausages wrapped in bacon, stuffing, gravy, veggies and other such good things, with vegetarian turkey roll, bacon, sausages etc for me.  My vegetarian status didn’t protect me however from a half-penny sized burn on the wrist via a lump of hot pig fat that made a last ditch OINK! for freedom.  And then 10 minutes gazing blankly out of the window with my arm under the cold tap.

I went home with a big foil pack of vegetarian “meats” as leftovers, and combined with a handful of vegetables in desperate need of using up before they also make a last ditch OINK! for freedom, came up with this casserole……

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Peasant-Hunting Season

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Sorry about the quiet period – been very busy at work and not had chance to try out any new recipes. But I managed to squeeze a new one in today, just for you! Consider it a late Valentine’s gift, with extra cabbage, if you will.

Ahh, sundried tomatoes in olive oil, how I adore you. Got a jar for Xmas and finally caved in and opened it. I always swear I’ll save the tomato-infused oil and use it on something special; what actually happens is that I end up pouring it into a bowl, scooping it up with bread and salt and scarfing it down in a very unladylike oil-dribbling-down-your-chin kind of way. And they were perfect for the below recipe, as a strong-tasting, oily, chewy vegetarian substitute for anchovies….

http://www.theguardian.com/lifeandstyle/2014/mar/02/baked-cabbage-and-bread-soup

(excitingly-blurry photo of said dish will be up when my new computer stops firkin’ about – Bloody Windows 8).

EDIT: Got it! (bloody Windows 8).

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