Tag Archives: mykitchenadventures

Winter Warmers 3: Shepherd’s Veggie Pie 

This is my own take on a traditional British comfort food. It’s a great “1 pot dish” which we love having in our household at any time, but especially during those cold Autumnal and Winter nights. I have replaced the traditional meat with soya mince but you can also red or green lentils too.

I love how some of the mixture oozes out of the dish at the sides during baking, creating a real homemade look to the dish and it’s great to see those smiles when it’s brought to the table 🙂 Foe me, this is a classic recipe that evokes comfort, warmth and feels just like you have been given a huge hug 🙂  I also think if you are NOT a vegetarian, and you have vegans or vegetarians coming over during Christmas, then I bet you they will love you for making this!

A great dish that can be made vegan and gluten free!

For the other recipes in this Winter Warmers Recipe Series: Borscht (soup), Apple Spice Muffins.

Winter Warmers Recipe 3: Spicy Shepherd’s Pie

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What you need: 

  • 300g (about 2 cups) of soya/veggie mince (you need rehydrate if using dried soya mince)
  • 1 tbsp oil
  • 1 large onion, peeled, finely chopped
  • 1 garlic clove, peeled, crushed to a paste
  • 1 tablespoon of Garam masala (vary according to your taste)
  • 1 large carrot, peeled, finely chopped
  • 2 tsp chopped fresh herbs (I use whatever I have in stock!)
  • 200g or 1 cup of frozen mixed veg
  • 1 x 400g/14oz can chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tsp soya sauce (you can substitute a gluten free soy sauce or omit)
  • salt and freshly ground black pepper

For the topping:

  • 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into piece
  • a large knob of butter/margarine
  • 1 – 2 tablespoons of milk (depending on the consistency)
  • salt and freshly ground black pepper

How to make it:

  1. Preheat the oven to 180C & boil the potatoes until tender. Drain and set aside.
  2. Meanwhile heat the oil in a saucepan, add the onion, garlic and the carrot and fry gently until softened.
  3. Add the mince, veg, tomatoes, tomato puree, soy sauce and seasoning. Simmer for about 5 – 10 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Add the herbs and then transfer the mixture into an ovenproof dish.
  4. Mash the potatoes with the milk until smooth, season to taste with the salt, pepper and a pinch of more Garam Masala and mix well. Place the topping over the veggie mince filling and fluff up with a fork. Or you can push through a sieve, put into a piping bag with a nozzle and pipe the mash straight onto the filling (piping the potatoes on looks really impressive when you have guests!) 🙂
  5. Bake for 20 minutes or until the topping is crisp.  Leave to rest in the dish for about 5 mins before serving.Serve with some gravy (you can get the veggie kind in most supermarkets) and fresh salad.

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For the other recipes in this Winter Warmers Recipe Series: Borscht (soup), Apple Spice Muffins.

 

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Winter Warmers Recipe Series

For the weeks coming up to the New Year, I hope to share with you some great recipes from around the world to help warm you up during these colder seasons. They are just simple but highly comforting things we all love to eat to help get through those chilly days and evenings.

Please do let me know if you try out any of these and if you have any similar ones you make for yourself or for your friends and families 🙂

The first Winter Warmer recipe in this series is one which is a regular in our household and not just kept for the colder season- Borscht.  This recipe was actually one that my mother came across on an aeroplane magazine, and she came home and was excited to try it out in our kitchen. It’s a great way to use Beetroot and other common things you may have in your friedge. After our own trials of the original recipe for Borscht, then talking to our polish friends about their family recipe, we came up with this one that we all liked. I hope you try out our version of this Polish soup and that it gives you the comfort you seek 🙂

You can make this as a starter with some warm bread rolls or as a main meal if you just want something light but fulfilling.

Winter Warmer Recipe 1: Borscht (soup)

Borscht

This soup is traditionally served on Polish Christmas Eve, but is perfect on any cold day as a great comfort food with your favourite bread.

Serves 4

What you need:

1 Onion chopped
450g beetroot, peeled & sliced (or can use ready cooked beetroot)
2 celery sticks
1/2 red pepper, chopped
115g mushrooms, chopped
1 apple, chopped (I’ve tried all kinds of apple and find granny smith is the best)
23g Butter
2 tbsp Olive oil
1L vegetable stock
1 heaped tsp cumin seeds
1 bay leaf
Juice of 1 lemon
Salt & black pepper to taste

Garnish: a few sprigs dill, sour cream

The sprig of dill I feel is quite important in this soup and gives it a distinct flavour.

How to make it:

  1. Heat oil & butter in a saucepan and add all the chopped veg and apple. Add 45ml of stock and cook until soft
  2. Stir in cumin seeds and cook for a further 1 minute and then add the remaining stock, bay leaf, salt & pepper.
  3. Bring the soup to a boil and then cover and simmer for 30mins
  4. Using a handblender/food processor, take out about 3/4 of the veg with a slotted spoon and whizz until pureed.
  5. Return the pureed veg back to the pan, check for seasoning and then add the lemon juice.
  6. Serve with a garnish of dill sprigs and a swirl of sour cream.

This is perfect with a chunk of your favourite bread or some freshly boiled/steamed potatoes.

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Borscht & Challah

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Brussels the South Indian way :-)

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The Yuletide festivities are upon us and there are so many delicious seasonal Winter produce in the markets and Supermarkets out there. A typical seasonal veg here that our family loves is Brussels Sprouts. But I wanted to share with you a way to use them instead of the usual steaming or roasting, which is definitely a great way to get the full flavour of Brussel Sprouts, but you can also bring them alive with some gentle spices 🙂

This is my favourite way of using Brussel Sprouts and using South Indian spices to make a light stir fry, or Poriyal as called in Tamil Nadu. It’s visually pleasing when you pair the Brussels with bright yellow Sweetcorn and garnished with coconut. I love the way this curry is not too fiery as it uses gentle spices and so if you don’t like hot curries all the time, then this is perfect for you! You can leave out the dried red chillies completely if you are serving it to children.

A non-stick or ceramic pan is best for making this ‘Poriyal’ so the Brussels don’t stick to the bottom and burn.

If you are in a rush you can steam the chopped Brussel Sprouts in the microwave with a tablespoon of water. This will reduce the time needed for them to cook in the pan.

What you need:

  • Brussels Sprouts – 4 cups, finely chopped
  • Sweetcorn – 1 cup (defrosted if frozen)
  • Coconut – 1/2 cup – freshly grated or the unsweetened desiccated coconut is fine
  • Ginger – 3 inch piece – finely grated
  • Lemon juice – 1 tsp
  • Oil (flavourless) – 1 tablespoon
  • Salt – 1 tsp or to taste

To Temper:

  • Black mustard seeds – 1 tsp
  • Cumin seeds -1 tsp
  • Split Urad dal – 1 tsp
  • Curry leaves – 1 sprig
  • Whole dried chillies – x2
  • Asafoetida – a pinch

How to make it:

  1. Heat the oil in a large saucepan and add the black mustard seeds. As soon as they start popping add the other ingredients under the ‘To Temper’ list above.
  2. Add the chopped Brussels Sprouts, sweetcorn and stir fry for 5 – 10 minutes until the Brussels are cooked (you will need less time if the Brussels Sprouts have already been steamed in advance)
  3. Finally add the salt, coconut and lemon juice and mix well. Check seasoning and serve 🙂

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National Curry Week with @Tilda Aromatic Spices Rice

To celebrate a wonderful week of curry filled meals, here’s a great way to conjure up a flavour packed lunch or dinner which will look like you have spent hours on it! The trick is using the @Tilda Basmati Rice with Aromatic spices which is seasoned with panch phoran spices, coriander and it will save you oodles of time. 🙂 You can make this vegan meal in advance, so all you have to do is heat everything before you serve 🙂

So here’s how you can make it!

Stuffed Peppers with @Tilda Aromatic Spices Rice and Thai Mushroom Sauce.

Serves 2 – 3 people

What you need:

  • x3 medium sized Bell peppers / Capsicum – cut in half (3 different colour peppers will make your presentation so colourful!)
  • @Tilda Aromatic Spices Rice – 1 packet
  • Chesnut mushroom – 1 cup finely chopped
  • Dried mushrooms – rehydrated with hot water and chopped finely – 1/2 cup
  • Coconut Milk – 2 cups (or maybe slightly more depending on how you like your sauce)
  • Ginger – 3 inch piece
  • Garlic – 1 clove
  • Green Chilli – 1 – finely chopped
  • Oil – 2 tablespoons (any flavourless oil is fine)
  • @HolyLama Spicedrops Lemongrass – 1 drop (optional)

To Garnish: Finely chopped coriander leaves & spring onions (scallions)

How you make it:

1.Set your oven to 200 deg C and put the pepper halves (open side down) on a baking tray and drizzle with olive oil. Bake these for about 20 mins or until softened.

2.While the Peppers are in the oven you can make the Thai Mushroom sauce. Grind the ginger, Garlic and chilli into a paste. In a saucepan heat some oil and then add both types of mushrooms and then the Ginger, Garlic, Chilli paste. Mix well and add some salt to taste.

Do make sure you cut the mushrooms as finely as you can as otherwise you will end up with big lumps in your sauce.

3.After the mushrooms have cooked down, add the coconut milk and simmer for about 5 mins. Check for seasoning and then take the pan off the flame. Add the Lemongrass @HolyLama spice drop (if using) and then mix well. Garnish with the chopped coriander leaves.

The @HolyLama spice drops definitely add the authentic Thai flavour needed for the sauce so do try and get a hold of it. They last for ages!

4.Make your @Tilda Aromatic Spices Rice according to the instructions on the packet and then stuff the softened Peppers so that they are filled in well and then garnish with spring onions.

You can serve with the Thai Mushroom sauce on the side or drizzled over the stuffed Peppers.

 

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Pastry & Botanicals! GBBO week 5 & 6

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Ok so I got behind with the GBBO episodes and along with the usual Autumn sniffles, work and the start of our Hindu Festival Navarathri, blogging has had to take a back seat recently. Boooooo!  So to catch up I have a recipe to celebrate the pastry and botanical weeks from The Great British Bake offSquash Tart with Garden Herbs 🙂

I really enjoyed watching the GBBO contestants have fun (and struggle!) with making pastry from scratch and the Botanicals week was a new theme for GBBO this year which I think was a great idea! But I feel that unless you are a GBBO contestant, or have heaps of time on your hands, there’s really no need to make Filo or Puff Pastry from scratch.  So this is a really simple recipe if you are like me and just want to have a yummy lunch or dinner without the drama 🙂

I’m really lucky to have some fresh herbs ready to hand in our garden (they are really easy to maintain even for non-Gardeners like me :-)), but this recipe allows the use of shop bought fresh or dried herbs.  I have tried to embrace the change in season here in the UK by using Butternut Squash and I am looking forward to trying this out with different types of squash as well as pumpkins too!

Squash Tart

Serves 2 – 4

What you need:

  • 1 pack of Puff pastry – I used Jus Roll Puff Pastry (320g sheet)
  • 1 medium sized Butternut Squash – peeled and de-seeded
  • 1 medium red onion – sliced finely into semi circles
  • Sun dried Tomato paste – about 4 heaped tablespoons or enough to cover the pastry base. I used a ready made jar by Sacla.
  • 3 teaspoons of finely chopped herbs of your choice – I used 1 tsp of fresh Rosemary, 1 tsp of fresh Thyme and 1 tsp of fresh Parsley
  • Feta cheese – a handful [You can leave this out if you are Vegan]
  • Olive oil – to drizzle
  • Salt & Pepper, to taste
  • Chilli flakes (optional)

How to make it:

1. Set your oven to 200 deg Celcius (395F) and prepare the Squash. I cut mine into rough crescent shaped wedges, about 1/2 inch in depth.

2.  Spread out the squash pieces on a roasting tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for about 15 minutes or until they are half-cooked and softened. You don’t want to over cook them completely as they are going to cook further on top of the pastry.

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3. While the squash is roasting you can roll out the Puff pastry into a rectangle so that it’s about 1/2 inch in depth (about the depth of a £1 coin) and then place onto your baking tray lined with greaseproof paper. Use a butter knife (or any knife without a sharp edge) to score a 1 inch border around the pastry.

Not sure how to score a border? Lay out your puff pastry sheet and using a ruler measure out 1 inch border around the edge of the puff pastry. Only cut half way into the puff pastry. Do this while trying not to touch the puff pastry with your hands. Puff pastry needs to stay cold to rise. The warmth from your hands will cause the puff pastry to easily tear. If you think your puff pastry is starting to stretch after making your border, place it back in the fridge or freezer for a few minutes.

4.  Use the back of a spoon to spread out the sundried tomato paste onto the pastry as evenly as you can – but remembering not to spread onto the border.

5. Then place the roasted butternut squash pieces on top, followed by the Rosemary, Thyme and sliced onions (I kept the parsley to garnish before serving).  If you like it a little  spicy then you can also add some chilli flakes at this stage as well.

6. Drizzle again with olive oil and then place in the oven for 20 minutes or until the puff pastry is browned. Then leave to rest for about 5 minutes and add more freshly cracked back pepper if you wish.

7. Garnish with chopped parsley and crumbled feta, cut into your desired slices and serve! I like to have this with a nice refreshing salad or Tabbouleh 🙂

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You can use the Squash peel to make a crisps by putting them in a bowl with some oil, salt (and pepper or red chilli powder) and then baking them at 220 Deg C for about 25 minutes  or until they are nice and crisp.

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Finally something worth posting about!

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Me being silly with the Hippo face oven glove 🙂 (I need to get me some!)

My Kitchen Adventures is BACK! (I hope you’ve missed me 🙂 )

It’s been quite a few months since I last posted on here and it is really nice to be writing again 🙂 So what’s new you ask? Well, I’m going to try out a new format for my posts which will reflect my food blog motto that I use all the time on Instagram and often on Twitter and Facebook too:

#CookEatInspire

My posts are now going to be monthly with some juicy new recipes and food talk and I thought it would be nice to incorporate my little motto #CookEatInspire in the following way:

Cook

This section will include either recipes of my own or from others and will be based on whatever has inspired me at the time.  I get inspired very easily when it comes to food, so if you have any suggestions or requests then please do comment at the bottom of this post. Thank you! Thank you!  ♥

Eat

This will feature places that I have eaten at during the past month or so. They will mostly be restaurants, pop-ups or supperclubs, but maybe about a meal I have had at a friends or family members house. I am very thankful to be surrounded some very talented cooks and I can’t wait to tell you about some great dishes that will blow your tastebuds away! There are soooooo many nice meals that I have eaten that are made by others, so it seems criminal not to be sharing them with you 🙂 Is there a great restaurant or pop-up you would recommend? Then please do let me know! 🙂  Are you on Instagram? Then come and join me on my page where you can see what I have been up to lately and hopefully you’ll like the foodie pics too 🙂

Inspire

In this last section of my posts, I hope to inspire you with foodies that have inspired me! This section maybe about articles related to food and nutrition, food bloggers, organisations or just anyone who has given me inspiration and pause for thought. OMG there is so much going on out there!!!

So my first new format post is coming out very soon so watch this space! Thank you so much to all of you who continue to support my (sometimes crazy!) food adventures and I am excited about this new chapter………

Suji x

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