Brussels Sprouts, Blue Cheese and Chestnut Pasta

Brussels sprouts often get a bad rap. They're the villain of the Christmas table. Poor, over cooked, farty specimens are pushed to the side of plates nationwide. I was the only person who would devour my sprouts round our table. My brothers wouldn't even entertain the thought of having them on their plate, and even my vegetarian mother would sneakily hide hers under leftover mashed potato.  People, we need to give sprouts a second chance. Wipe that mushy memory from your minds and instead think of delicious, garlicky sprouts, caramelised in bubbling butter and tossed with blue cheese and chestnuts. Doesn't that sound devine?!

I found this recipe in an amazing cookbook I picked up a few days ago, Pasta Secrets by Laura Santtini. I've poured over the pages of the book so many times since I bought it, there are mountains delightful sounding pasta dishes, as well as tips on how to make your own pasta or how to get the best from the dried variety. I absolutely adore it and would recommend this one to any pasta lovers out there!

Up until I made this pasta, I had no idea that sprouts were named brussels sprouts and not just brussel sprouts. Maybe it's because of the words running in to each other that I've never noticed this glaring gap in my knowledge of the English language. My long suffering other half often complains of this problem. The last letter of his first name is the same as the first letter of his surname resulting in a snakelike hiss whenever you pronounce it in full. I think this is the perfect reason for him to adopt my surname should we ever get married, but I doubt I'll win that fight ;)

Brussels Sprout, Blue Cheese and Chestnut Pasta

Ingredients:

• 60g butter
• 2tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 250g brussels sprouts, halved
• 1/2tsp dried chilli flakes
• 180g pack of cooked chestnuts, halved
• 200g dried pasta
• 150g blue cheese, crumbled
• salt and freshly ground black pepper

Cooking Directions:

1. Put a large pan of salted water on to boil.
2. Heat the butter in a large, heavy bottomed frying pan, add the crushed garlic cloves then place the brussels sprouts in the pan, flat side down, in a single layer. Throw in some salt, pepper and the dried chilli flakes and allow to cook until the sprouts start to caramelise. Add in the chestnuts and sauté with the sprouts for a few minutes until the sprouts are cooked through and not too soft. Remove from the heat.
3. When the water is at a rolling boil add in the dried pasta and cook according to the packet instructions.
4. Reserve a cup of the pasta water before draining. Tip the pasta into the sprouts and add the crumbled blue cheese. Toss together over a high heat, adding in a little of the pasta water to loosen.
5. Serve immediately with plenty of freshly ground black pepper.

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Chickpea & Chili Veggie Burgers

If you follow me on Instagram, you'll have noticed that I enjoy a good burger.  They're my biggest weakness. I can be on the biggest health kick ever, but I crumble like a cheap Christmas card the second someone mentions burger and fries . Despite being president of the burger fan club, I hardly ever make them at home, and I certainly never even attempted to make a veggie burger.  I always thought it was best left to the professionals,  I was wrong. These chickpea chili burgers are some of the best veggie burgers I've ever had. Kinda like a cross between falafel and a burger, you can style them up however you like. Smothered in mayo and ketchup or maybe slathered in houmous and tzatziki. You can't go wrong!

These burgers freeze perfectly, so depending on the size of your food processor you can double up on the mixture and pop some patties in the freezer for another time. I've got six more just sitting, waiting for a rainy day. 

So, why not celebrate national burger day by whipping up a batch of these delicious chickpea chili burgers? Even the most hardened carnivore won't miss the meat.  

I simply can't wait to start experimenting with different combinations.  What's your favourite burger? I'm always looking for inspiration.

Chickpea Chili Burgers

Ingredients:

• 400g tin of chickpeas, drained
• 1tsp ground cumin
• 1tsp hot paprika
• 1 red chili, seeds removed and finely chopped
• 1 small bunch coriander, chopped
• 1 large, free range egg
• 80g fresh breadcrumbs
• 1/2 red onion, finely diced
• salt and pepper
• 4 brioche buns, toasted
• 1 tomato sliced
• 1 little gem lettuce
• 4tbsp houmous
• 4tbsp red coleslaw
• 4 slices of cheese
• Drizzle of chili sauce

Cooking Directions:

1. Place the chickpeas, cumin, paprika, chili, half the coriander, the egg and some seasoning into the bowl of a food processor and whizz up to a chunky paste. Scrape into a bowl and mix in the breadcrumbs and the diced onions. Form into four burger patties and chill in the fridge for 30 minutes.
2. Heat the oil in a frying pan until hot then turn the heat down to medium low. Fry the burgers for 5 minutes on each side. To serve, slather a tbsp of houmous on the bottom bun, top with a leaf of lettuce followed by the burger, slice of cheese, tbsp of coleslaw and a drizzle of chili sauce. Sprinkle with the left over coriander and sandwich with the top bun.

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Fully Loaded Nachos

Isn't it just the worst when you're sat in a bar, waiting for a huge plate of nachos to arrive? Dreaming of lashings of fresh guacamole, mountains of melted cheese, cascading mounds of pico de gallo.  You're drooling right about now, aren't you? You're so ready for this meal, you could burst, then the waiter plops down the saddest plate of crisps you've ever seen. Store bought guac, jarred salsa and woe betide, disgusting gritty cheese sauce.  What's the point in life, why would you do something like that to the majestic nacho?!  Well, screw that, make your own and never be disappointed again.

It might seem like a lot of work, making your own guacamole and pico de gallo but trust me, it's worth it and hardly takes any time at all.   Plus, did I mention it's delicious and a million times better than store bought?

For some strange reason some people aren't big fans of coriander or jalapenos, Weird right?  So don't feel like you have to cover your nachos in the green stuff.  I absolutely love it so added a tonne at the end. Not only does it taste freaking amazing but it makes your nachos look bloody mouthwatering!

P.S. little tip, never EVER put lime in Blue Moon. I learned that the hard way, orange slices only. 

Fully Loaded Nachos

Ingredients

• For the Pico De Gallo :
• 3 tomatoes deseeded and finely chopped
• 1/2 red onion finely chopped
• 1/2 jalapeno, finely chopped
• 1tbsp chopped coriander
• salt & pepper


• For the Guacamole :
• 1 large, ripe avocado
• 1/2 jalapeno, finely chopped
• 1tbsp lime juice
• salt & pepper


• To Assemble the Nachos :
• 1 bag lightly salted tortilla chips
• 150g grated cheese (your choice)
• 1 tin black beans, drained and rinsed
• 150ml sour cream
• 1tbsp chopped coriander
• 1 jar pickled jalapenos

Cooking Directions

1. First of all, make the pico de gallo but mixing all the ingredients together in a bowl. Set aside.
2. For the guacamole, place all of the ingredients into a blender or food processor and blend until smooth. Check the seasoning and set aside.
3. To assemble the nachos, spread half of the bag of tortilla chips over a large ovenproof plate or tray and sprinkle with half of the grated cheese and half of the black beans. Top with the remaining nachos, cheese and beans, place into a preheated oven (170°C) for 5 minutes or until the cheese has melted. Dollop spoon fulls of the pico de galo, guacamole and sour cream on top of the nachos and sprinkle with chopped coriander and pickled jalapenos.
4. Serve with an ice cold beer and a good film.

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Stove Top Vegetarian Lasagna

I'm always on the search for a good, simple weeknight meal that can be knocked up in less than no time. This Stove Top Vegetarian Lasagna certainly falls into that category, you'll never believe how easy it is to make.  You'll have this piping hot dish on the table in less than 40 minutes and feel super smug at the mountains of veg hidden within the folds of pasta.  The best thing about this dish, is it's cooked entirely on the hob.  No baking for hours on end, just 30 minutes on the gas burner and you're good to go. What a treat!

I absolutely love making this lasagna, it's such an undemanding dish and can be customised with whatever veg you have lying around.  My favourites are mushroom, peppers, courgettes and aubegine. 

If, like me, you have a bit of a weakness for crispy cheese, you can pop the lasagna under the grill for a few minutes before serving but it's completely up to yourself. There's no need to turn the oven on at all. Perfect for when the nights get warmer and the thought of switching on the oven fills you with dread.

Stove Top Vegetarian Lasagna
(Recipe addapted from Two Peas and their Pod)

Ingredients

• 1tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 courgette, chopped
• 250g mushrooms, sliced
• 1 aubergine, chopped
• 4 cloves of garlic, finely chopped
• 1/2tsp dried basil
• 1/2tsp oregano
• 5 lasagna sheets
• 2 tins of chopped tomatoes with herbs
• salt and pepper to taste
• 125g ricotta cheese
• 150g mozzarella
• 25g Parmesan, grated

Cooking Directions

1. In a large casserole dish with a lid, heat the olive oil over medium-high heat. Add onion, pepper, courgette, mushrooms and aubergine, and cook for 10 minutes or until the vegetables are just tender, stirring occasionally. Add the garlic, dried basil, dried oregano, salt and pepper.
2. Snap the lasagna sheets into large pieces and fit them into the casserole dish, overlapping and piling them up a bit. Pour tomatoes over the pasta sheets making sure all the pasta is covered with the sauce. Reduce the heat to medium and cover the dish with a lid. Cook for 25 minutes.
3. Remove the lid and dot ricotta cheese around the dish, cover with torn chunks of mozzarella and replace the lid and cook for a further 5 minutes until the cheese has melted. If you like a crispy top pop the dish under a preheated grill for 5 minutes until the cheese is bubbling and delicious. Serve piping hot with grated Parmesan cheese.

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Homemade Vegetarian Gyoza

I've wrote about my undying love for gyozas before, nothing has changed. I still eat copious amounts of the blighters and I still have a warm fuzzy feeling when I have a freezer full.  The only thing that has changed is my house is now half vegetarian. Since I don't want to leave my poor boyfriend out of my frenzied gyoza eating sessions I decided to whip up some sans-meat. 

In fact, these homemade asparagus and tofu gyozas aren't just vegetarian, they're also vegan friendly.  The best thing about these little dumplings of joy is they freeze perfectly.  Simply freeze them in on layer before transferring them into freezer bags, you never know when an unexpected guest may drop by.  Plus, the kudos you'll get for steaming up a big batch of dumplings is amazing, nobody will believe you made these seemingly complex little parcels.

I get my gyoza wrappers from the frozen section of my local Asian supermarket, along with any of the harder to find veggies and sauces. They really are a total treasure trove of interesting ingredients, I could get lost for hours meandering through the colourful isles.  If you're in the Newcastle area, I recommend HiYoU, it's my go to.

Don't forget your dumpling press if, like me, you can't hack the fiddly folding process. I'm just too damn impatient, I'm sure I'll learn one day.

I used Cauldron Marinated Tofu in this recipe as there's no need to press it. Saves so much time and mess.

These dumplings are adapted from The Part Time Vegetarian cookbook. I cannot recommend this book enough for multi-diet households. Filled with vegetarian and vegan recipes with little notes on how to change it if you're partial to a bit of meat.  I have to say, it's one of my favourite cookbooks of last year.

Asparagus and Tofu Gyoza

Ingredients

• For the filling :
• 200g asparagus, thinly sliced into rounds, tips removed and set aside
• 3 spring onions, finely chopped
• 2.5cm root ginger, grated
• 150g tofu, pressed and finely chopped
• 2tbsp light soy sauce
• 1tsp sesame oil
• good pinch of salt and pepper


• For the dipping sauce :
• 4tbsp light soy sauce
• 1tbsp chinese black vinegar or balsamic
• 1tbsp sesame oil
• 1/2" piece of root ginger, peeled and finely sliced
• 1 red chilli, seeds removed and finely sliced


• For the gyoza :
• 25 gyoza wrappers
• 1tbsp vegetable oil for frying
• 1/2 red chilli, seeds removed and finely sliced

Cooking Directions

1. Mix together all of the ingredients for the dipping sauce and set aside.
2. Mix all of the filling ingredients together apart from the asparagus tips. Slice the tips in half lengthways and set aside.
3. Place 1tbsp of the filling into a gyoza wrapper, mosten the edge and fold in half, pleeting the edges. Or, if you have a dumpling press, place the wrapped into the press, pop your filling in the middle and fold. Repeat until you have used up all of your filling.
4. Pour your vegetable oil into a large frying pan with a lid and place over a medium heat. Place 10 gyoza, flat side down, in the pan and fry for 2 minutes until the bottoms are crisp and brown. Remove from the pan and repeat with the remaining dumplings.
5. Once everything is fried, place all the dumplins back in the pan in an even layer (do this in two batches if they don't all fit), sprinkle over the reserved asparagus tips and pour over 4tbsp water and quickly cover with the pan lid. Steam for 3 minutes and remove from the pan.
6. Serve with the asparagus tips, chopped chilli and the dipping sauce.

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Spicy Tofu Ramen

There is nothing more comforting than a big bowl of steaming hot ramen on a cold day.  Granted we're still waiting for that beloved Autumn chill up in Newcastle, but that won't stop me willing the leaves to turn amber and the nights to draw in dark.  I long for hats, jumpers and cosy mittens. Long walks in the brisk Autumn air and settling down in front of an old movie with a huge bowl of spicy tofu ramen.

Since our household became mostly meat free (I still sneak some animal into my portions from time to time), I've really came to enjoy tofu.  Almost to the point where I don't miss the meat in most of our favorite meals.  I actually prefer these little cubes of beancurd in fajitas to chicken these days, I never thought I'd say that!  

While I am enjoying eating tofu, preparing it is a bit of a ball-ache. Pressing out  the excess liquid is a task I can do without after a hard day at work.  That's where Cauldron* marinated tofu pieces come in. Pre-squeezed, pre-chopped and pre-marinated, they're my little lifesaver.

There's one thing you simply must not skip when making this ramen, and that is the soft boiled egg.  Yes, peeling a soft boiled egg is as close to hell as you can get but I promise it's worth the effort.  I'll even go as far as to say it's my favorite part of the whole meal.

Spicy Tofu Ramen
Adapted from Pinch of Yum 
 

Ingredients

• For the Ramen:
• 1 Onion
• 1tbsp Red miso paste or powder disolved in 125ml boiling water
• 1tbsp White miso paste or powder disolved in 125ml boiling water
• 3tbsp Sambal Oelek - chilli paste found in Asian supermarkets
• 6 Garlic cloves
• 2" Piece of ginger
• 3tbsp Mirin
• 2tbsp Olive oil
• 1tbsp Sesame oil 
• For the Broth:
• 1 pack Cauldron marinated tofu pieces
• 1tbsp Olive oil
• 4 Large eggs
• 150g Chestnut mushrooms
• 1ltr Vegetable stock
• 350ml Unsweetened soy milk
• 200g Ramen noodles - Thin egg noodles
• 4 Spring onions

Cooking Directions

1. Put all of the miso paste ingredients and pulse until it forms a thick, spicy paste. You'll only need around half of the mixture so pop the rest in a tupperware box and freeze for a later date.
2. Heat 1tbsp olive oil in a large, deep frying pan and brown the tofu until crispy. Add 3tbsp of the miso paste and stir to coat the tofu. Fry for another minute then tip it out on a plate for later.
3. For the broth, tip the sliced mushrooms into the tofu pan and fry until brown. Add 1tbsp of the miso paste and fry for another minute. Add in the soy milk and stock and bring the broth to a simmer. Place the remaining spicy miso paste in a metal sieve and lower it into the broth. Using a spoon stir the paste around the sieve, pushing the juicy bits through until most of it has dissolved. Discard whatever remains. Don't just tip the paste right into the broth as this will make the soup lumpy and thick, eww! Give the broth a little taste and adjust the seasoning to your liking.
4. Bring two pans of water to the boil. In one pan cook your ramen noodles to the packets instructions. Pop the 4 large eggs in the other pan, boil for 7 minutes before removing from the pan and running under cold water to stop the cooking process. Peel the eggs carefully and set aside.(I usually do this under running water as the shell comes away a little easier)
5. Divide the cooked noodles between four bowls and top up with the mushroom broth. Top each bowl with a handful of tofu, some chopped spring onions and a boiled egg cut in half. Drizzle with a little sesame oil and enjoy. 

*Not sponsored, just really like the product :)

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Shakshuka

I have a bit of a thing for baked eggs, they're a weekday staple in my house and always go down a treat.  I usually reserve eggs for a lazy morning; lounging around the living room in pajamas, listening to Beetles vinyls or reading the papers.  Nothing beats those mornings. 

Shakshuka is a whole new level of baked eggs.  A meal not just reserved for lazy mornings but a hearty dinner served with lashings of bread and butter.  The ingredients for this meal rarely differ, eggs baked in tomatoes, onions and peppers with a few spices thrown in for good measure.  My version however incorporates feta cheese and a nice helping of fresh chili.  What can I say, I like a kick.

Did I mention this dish is completely one pot!  Yep, minimal washing up, as if it can get any better.

Shakshuka is a traditional dish served all over the Middle East, originating in Israel.  It is made up of eggs poached in a spicy tomato sauce.  The best thing is you probably have all the ingredients needed in your cupboards as we speak.  I know right, I don't need to sell this bad boy to you any more.  What on earth are your waiting for?!

As always, I love to see your creations so please make sure you tag me in your Instagrams.  You can find me right here!

Shakshuka - Israeli Baked Eggs

Ingredients

• 1 medium sized red onion
• 1 red bell pepper
• 2 garlic cloves
• 1-2 red chili peppers, depending on how spicy you like it
• 1tsp paprika
• 1tsp ground cumin
• 1/2tsp cayenne pepper
• 2 tins of chopped tomatoes
• 100g feta, crumbled
• 4 medium, free range eggs
• coriander for serving

Cooking Directions

1. Heat two tablespoons of oilve oil in a large skillet or frying pan over a medium to low flame. Slice your onion and pepper into thin strips and fry for around 20 minutes until really soft and caramelized, stirring regularly. Once soft add the garlic and chillies and fry for 2-3 minutes, add the spices and fry for another minute. Pour in the chopped tomatoes, season with a pinch of salt and pepper and simmer for 10 minutes until thickened.
2. Stir in the feta cheese, reserving a little handful, and make 4 little holes in the sauce. Carefully crack the eggs into the holes. Sprinkle over the remaining feta and cover the pan with a tightly fitting lid. Simmer for 7-10 minutes depending on how you like your eggs. Sprinkle over the chopped coriander and serve straight from the pan with loads of bread for dipping.

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Homemade Chicken Gyoza

My name is Katie and I'm a gyoza addict!  Barely a week goes by when I don't fill my greedy little face with these delicious dumplings.  Sadly going to Wagamama numerous times a week was getting a little expensive, what with the sides of noodles and katsu (that you simply must order with your gyoza) so I bought the book and set about making my own at home.

 The great thing about this recipe is it makes an absolute truckload, or thirty five if you prefer numbers, and they freeze perfectly so you always have access to dumplings.  Simply pop the finished dumplings on a tray in the freezer for an hour before portioning them up into little bags and stashing for later munchies. 

I do have a lazy girl hack when it comes to folding your gyoza, buy one of these.  Who has the time, or skill, to stand and hand crimp thirty plus dumplings, not me!  This little gadget saves so much time and ensures your dumplings all look beautifully uniform.  If you do want to try your hand at the authentic way here's a great link for perfecting your technique.

These babies are so tasty and so easy, if you're a gyoza addict like me I implore you to fill your freezer.  There is nothing more comforting than knowing you have frozen gyoza (and frozen cookies) at hand for any hangry emergencies.

Chicken Gyoza

(Adapted from Wagamama Cookbook)

Ingredients:

200g free range chicken breast, minced or chopped in a food processor

2 garlic cloves

1tbsp grated ginger

100g chinese leaf

100g white cabbage

100g water chestnuts

2tbsp soy sauce

1tbsp sesame oil

1tbsp fish sauce

1tsp sugar

2tbsp chopped chives

salt and pepper

gyoza skins (buy them frozen from your local chinese supermarket)

Method:

Blitz the ginger, garlic, chinese leaf, cabbage and water chestnuts in a food processor till finely chopped.  Mix with the remaining ingredients, except the gyoza skins, till everything is evenly distributed.

Place a teaspoon of the mixture in the middle of each gyoza skin, dampen the edge with a little water before folding and crimping either by hand or gadget until you've used all of your chicken mixture.  You should get around thirty five dumplings.  Now, either cook them up or you can freeze them in smaller portions for future use.

To cook, get a large heavy bottomed frying pan and heat 1tbsp oil over a high heat.  Place no more than five dumplings in the pan and fry for two minutes to get that delicious crispy bottom.  Pop three tablespoons of water into the pan and immediately cover the pan with a lid, turn the heat down to medium and allow to steam for two minutes.  Once the two minutes are up remove the pan from the heat and allow to steam for a further two minutes.  Your dumplings are now ready to eat, serve with a little soy sauce and chilli oil.

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