31 October 2011

NCR October - Winner


Look familiar? Yes, it's Janet's Butternut Squash, Coconut and Lentil Stew.

Congratulations Janet! That is one tasty looking soup.

I will be doing November's No Croutons Required. Check back tomorrow to find out the theme.

And now an apology! A big apology to Heather over at Gluten Free Cat. I somehow missed out her gorgeous Butternut Squash & Apple Salad. Please help me make up for my gaff and pop over there to admire this scrummy salad.

I am so sorry Heather :(

30 October 2011

Bookmarked Recipes - October 2011 Roundup

Bookmarked Recipes
October 2011






1. Sweet Potato & Black Bean Chilli
Emma (A Splash Of Vanilla)
Recipe bookmarked from ..........





2. Creamy Wax Beans
Rosa (La Caffettiera Rosa)
Recipe bookmarked from a guest post by Lana Watkins on The Well Seasoned Cook in July this year.





3. Sticky Blueberry Jam Bread
C. (Cakes Crumbs and Cooking)
Recipe bookmarked from Fig Jam and Lime Cordial way back in March.





4. Vegan Chocolate Chip Cookies
Johanna (Green Gourmet Giraffe)
Recipe bookmarked from Oh She Grows in September.





5. Chickpeas and Chana Dal Cooked together with Mint Sauce
Janet (The Taste Space)
Recipe bookmarked from a World Vegetarian recipe over at Eats Well With Others.





6. Chocolate & Raspberry Sorbet
Jacqueline (Tinned Tomatoes)
Recipe bookmarked from the Couture Chocolate cookbook by William Curley.





7. Microwave Chocolate Cake
Kavi (Edible Entertainment)
Recipe bookmarked from the late Jaysree, of Kailas Kitchen in her honour. Recipe from 2008.





8. Savoury Indian Chickpea Pancakes (Besan Chilla)
Janet (The Taste Spacce)
Recipe bookmarked from Julia's Vegan Kitchen in March.





9. Blackberry & Apple Cobbler
Janice (Farmersgirl Kitchen)
Recipe bookmarked from Woman and Home (magazine) - Dinner Tonight for October.





Here ends this month's Bookmarked Recipes and so November's Bookmarked Recipes is open for business. I do hope you enjoyed the roundup. If you would like to be included in the next roundup, just add your post to the linky at the bottom of this post. Please remember that bookmarked recipes must be suitable for vegetarians, in line with this blog. You can find the guidelines, current challenge and past roundups here.

Bookmarked Recipes November will be open until Saturday 26 November 2011. Please join in next month and unearth some of those unloved bookmarked recipes.

Oh and to help you find some of the bookmarked recipes in your collections of cookbooks, as well as a variety of blogs and magazines, do join Eat Your Books. For the chance to win a free lifetime membership, pop over to my giveaway which closes on the 13th of November 2011.

See you all soon.

Jac
x

29 October 2011

Cake Fairy - Key Lime Pie with Meringue


For this month's Random Recipes Dom set us the task of choosing a cookbook and page number for each other. He called it "I'll show you mine.....if you show me yours!". Dom paired me up with the lovely Cake Fairy.


Cake Fairy hails from London and just started her blog in May. You could never tell as her blog looks very stylish and accomplished already. As you can imagine her favourite thing to do is bake and oh the delights! Let me share a few of them with you.


Autumnal Apple Crumble Cake


Raspberry & White Chocolate Cupcakes


Ginger Bundt Cake

Don't those just look gorgeous? I do hope you pop over to see Cake Fairy, say hello and follow her scrumptious blog.

Just in case you are interested Cake Fairy selected cook book No.4 for me and page number 216, which turned out to be Richmond Maids of Honour from Delia's Vegetarian Collection. They were absolutely addictive. I just posted them yesterday, so if you carry on at the end of this post you will see them in all there glory and can check out the easy recipe.

As well as our random recipes, Cake Fairy and I decided to try a recipe out from each other's blogs. I was no hardship for me, with so many tempting baked goods to try. I decided to make the Key Lie Pie with Meringue. I haven't tasted it yet, well to be truthful, I did taste the ginger base as I made it and it did taste the lime topping, just to make sure it was right you understand and the meringue, well meringue is always a delight, so hopefully my meringue will be too. The pie is sitting prettily and patiently in my fridge until tomorrow night, when my best buddy Andrew comes for dinner.



print recipe
Key Lime Pie
An easy key lime pie. A ginger biscuit base, topped with a creamy, but tangy lime layer. Made extra special by a layer of meringue on top.
Ingredients
  • 375g gingernut biscuits, crushed
  • 150g unsalted butter
  • 8 large limes, juice and zest
  • 570ml double cream
  • 397g sweetened condensed milk
Instructions
1. Crush the gingernut biscuits. I recommended putting them in a bag, covering with a tea towel and crush with a rolling pin (or wine bottle!). Crush them as small as you can be bothered to as the smaller the better.2. Melt the butter in a pan on the hob and stir in the crushed biscuits. Lightly press this mixture in to a medium sized tin. Put in the fridge to chill and harden (about 30mins to an hour)3. Zest and juice the 8 limes.4. Put the lime juice into a large bowl and add the cream and condensed milk. Whisk for 1-2 minutes.5. Fold in the lime zest.6. Check your base has hardened and it is not flaky then pour the creamy mixture on to the biscuit base.7. Chill in the fridge for one to two hoursNB If you are having a dinner party it is okay to make this the night before and leave it in the fridge overnight. Cover with foil just to stop the fridge smell penetrating it. You can then top with the meringue and bake just before guests arrive.
Details
Total time: Yield: Makes 1 Pie





print recipe
Meringue Topping for Key Lime Pie
The perfect finish to a zingy key lime pie.
Ingredients
  • 4 large egg whites
  • 150g caster sugar
  • 30g icing sugar
  • 1 tsp pure vanilla extract
  • a pinch of salt
Instructions
1. Preheat the oven to 190C.2. Put the egg whites in to a very clean bowl (no oil or egg yolk - this is important as the meringue won't get enough air in it). Whisk until, when you draw out the whisk, the egg whites form a stiff peak.3. Gentle whisk in the caster sugar.4. Stir in the icing sugar, vanilla and salt.5. Whisk gentle until the mixture turns glossy.6. Spread the meringue on top of your key lime pie. You can swirl it around with a palette knife or fork to create patterns and peaks. Put the fork in to the meringue twist and pull up.7. Bake in the oven for 10 mins. The peaks should turn browny golden and the troughs should be white.8. Wait until it cools to serve, although this isn’t a rule.Devourer with friends and loved ones x
Details
Total time: Yield: 1 pie topping



28 October 2011

Random Recipes - Richmond Maids of Honour


This is my entry for this month's Random Recipes.

Dom is always musing over new ways for us to pick our random recipes for his challenge. If you didn't know him better, you might think he was accusing us of cheating *ahem*.

This month Dom named the challenge "I'll show you mine.....if you show me yours!". I did have a chuckle at that. His idea was for us to be paired up with another blogger and that other blogger would choose the cookbook for us and the page number.

I was paired up with the lovely Cake Fairy who decided on cookbook no.4. I list my cookbooks in Eat Your Books (an online search engine for your cookbooks. ps I am giving away a free lifetime membership to one lucky reader here) , so it was easy to identify No.4 on the list, which was Delia's Vegetarian Collection. Next, Cake Fairy decided on page number 216 and voila Richmond Maids of Honour. I was very pleased with her choice.

Graham has a buffet at work today for someones birthday, so I used the whole pack of pastry to make Richmond Maids of Honour and then we ate quite a few (whoops), so I set him out for another block of pastry and used half of that as well. So I can tell you that there is enough almond topping for one and a half blocks of puff pastry. I don't see how you could load any more topping on to the pastry really without it spilling over. I also couldn't find the right size of cutter, so I made the first batch with a heart cutter and the next two with a smaller round fluted cutter (I found the round pastries were easier to fill). Which made lovely bite-sized pieces which are easy to hoover eat daintily. They are delightful and would be great to pass around at a party. Delia did us proud again!

Oh and do admire the silpat liner that Andrew brought me back from America. It is the best thing since sliced bread, honestly. Nothing sticks to it, even the curd the leaked and turned into molten toffee.










print recipe

Richmond Maids of Honour
These dainty pastries flavoured with lemon and almonds come from a Delia Smith Recipe. They are easy to make, but I have to warn you, they are very very addictive!
Ingredients
  • ½ packet puff pastry
  • 225g/8oz philadelphia soft cheese
  • 40g/1½oz caster sugar
  • grated zest of 1 lemon
  • 25g/1oz ground almonds
  • 1 large egg
  • 1 large egg yolk
  • 2-3 tbsp lemon curd
  • enough icing sugar to dust
Instructions
1.Take the pastry out of the fridge about 20 minutes before you start.2. Pre-heat the oven to 200c/180c fan/gas mark 6/400f.3. Cut the pastry block in half, reserving the second half for another day. Roll the pastry out to a square of about 28cm on a floured board.4. Cut out circles with a 8 cm pastry cutter. Be careful not to twist as you remove the cutter. Try for a sharp tap, as they will go a bit awry if they are twisted.5. Place the circles on a prepared baking tray, leaving a little room between them.6. Dot a meagre ½ teaspoon of lemon curd in the centre of each pastry.7. In a bowl mix together the Philadelphia cheese with the sugar, lemon zest and ground almonds.8. In a separate bowl, whisk up the egg and egg yolk then mix into the cheese mixture until well combined.9. Dollop a spoonful of mixture over each pastry, covering the curd and soothing out, but don't take it quite to the edge.10. Pop in the oven for 20-25 minutes until the pastry starts to turn a little golden.11. Put on a wire rack to cool. Once cool, dust with icing sugar. 12. Say you will just have one, but be prepared to eat at least 4, if not more.
Details
Total time: Yield: makes 18

26 October 2011

Jamie's Great Britain - Roasted Veg Vindaloo


Jamie Oliver has a new TV show called Jamie's Great Britain. The six-episode series kicked of last night with Jamie exploring his and his family's old stomping ground, London's East End and Southend-on-Sea where he sampled and cooked pie and mash, oysters, winkles and jellied eels. The programme ended with a bbq on the beach with his Mum, Dad and his Nan who he oddly calls Tiger.

Over the six weeks Jamie travels the length of the country searching for today's British classics and looking at the roots of each dish. Jamie visits Yorkshire, The Heart of England, Essex and East London, Bristol and Somerset, South Wales and Scotland and gathers together a plethora of recipes which can be found in his new book that accompanies the series called, yes you guessed it Jamie's Great Britain.

I have to admit to only watching with half an eye last night, as the programme was so meaty and fishy, too much for me to enjoy really. I did like the Bloody Mary sauce he made for oysters and I will be tuning in each week in the hope that he casts some of his magic over vegetables and presents us with some mouth-watering desserts.

I was excited to get my hands on a copy of the book and it is indeed a thing of beauty. It is very visual, absolutely chocablock of photos and graphics and it is on lovely thick paper. Just how I like my cookbooks. I really am a sucker for a cookbook with great photos, printed on good quality paper.

Other than how the book looks, after my first skim through I was disappointed with how meaty the whole book seemed. It is obviously one of those books you need a bit of time with. The main courses are as a whole meat or fish based, but actually there are plenty of soups, salads, cakes, desserts and dressings for us vegetarians to enjoy.

It is sad to admit, but I decided to do a count of the recipes that are suitable for vegetarians, for your benefit you understand, not anything to do with me and my lists, no nothing at all! I was pleasantly surprised that there was a respectable 86 out of the 130 recipes the book boasts that can be enjoyed by veggies.


Here are a few of the recipes that have caught my eye:

Apple & Watercress Salad with Blue Cheese Dressing & Crushed Walnuts
Shredded Rainbow Salad
Potato & Smashed Fennel with Crispy Thyme Breadcrumbs
Sour Cranberry Bakewell
Wonderful Welsh Cakes
Rhubarb & Rice Pudding
Flavoured Gin & Vodka



Roasted Veg Vindaloo


A couple of weeks ago I made Jamie's Roasted Veg Vindaloo from the cookbook. So what did I think of it? Well the curry paste is excellent and I will be using it again. Oh how delicious is smells and it has an excellent full, spicy flavour, but the curry itself was lacking something. To be fair, Jamie did serve his with chicken skewers, which would add another texture. So the second night we had the curry, I added some mushrooms, carrots and courgette and it was excellent. Of course, dishes such as curries, soups and chillies are always better the next day, once the flavours have really developed. I would still suggest adding some extra vegetables if you decide to make this curry.

print recipe
Vindaloo Curry Paste
This is the curry paste used in the Roasted Veg Vindaloo from Jamie's Great Britain by Jamie Oliver.

A flavourful and spicy curry paste that is easy to make and has a bit of a kick.
Ingredients
  • 1 bulb of garlic, cloves separated and peeled
  • 1 heaped tablespoon each of turmeric and garam masala
  • 2 heaped tablespoons raisins
  • 1 level teaspoon each of sea salt and cumin
  • 1 heaped teaspoon fennel seeds
  • 2 dried red chillies
  • A bunch of fresh coriander, leaves picked and stalks chopped
  • 1 red onion, peeled and roughly chopped
  • 200ml (7fl oz) white wine vinegar
  • 2 tablespoons each of Worcestershire sauce (veggie) and rapeseed or olive oil
Instructions
1. Put all the paste ingredients except the coriander leaves into a liquidiser and whiz until smooth, then scrape into a bowl.2. Roughly chop the tomatoes and add to the liquidiser, season well, then blitz until smooth and put aside.
Details
Total time: Yield: enough for 2-3 curries





print recipe
Roasted Veg Vindaloo
A vegetarian vegetable vindaloo from Jamie's Great Britain by Jamie Oliver.

This curry is better served day two for full flavour and benefits from some extra vegetables added to it.
Ingredients
  • 1kg (2lb 4oz) large ripe tomatoes
  • a pinch of Sea salt and ground pepper
  • 1 cauliflower, stalk sliced, leaves removed
  • 3 red onions, peeled and roughly sliced
  • 1 x 400g (14oz) tin of chickpeas
  • 500ml (18fl oz) organic veg stock
  • 500g (1lb 2oz) mixed peas, broad beans and sweetcorn
  • 1 x 200g (7oz) bag of baby spinach
  • some Natural yoghurt, to serve
  • 1 fresh red chilli, deseeded and finely chopped
Instructions
1. Preheat your oven to 200°C/400°F/gas 6.2. In a large casseroletype pan, toss the cauliflower florets and onions with half the curry paste. Add 600ml (1 pint) of water, and roast for 40 minutes, stirring halfway through.3. After 40 minutes, carefully move the hot pan from the oven to the hob. Drain and add the chickpeas, along with the stock and blitzed tomatoes and simmer on a medium heat for about 30 minutes.4. Mash a few times to thicken the sauce. Add the delicate veggies (corn, peas, beans and spinach) for the last 3 minutes of cooking, then have a taste and correct the seasoning. Marble through a few dollops of yoghurt, scatter over the reserved coriander and chopped fresh chilli (leave the seeds in for extra heat), then take straight to the table. 5. Serve with fluffy rice.
Details
Total time: Yield: Serves 6-8




Such a long post, but there is such a lot to fit in.

If you would like a copy of Jamie's Great Britain, you are in luck. I have been give two copies to give away.

Giveaway guidelines:


1. For your first entry, just leave me a comment.

For extra entries:

2. Follow Tinned Tomatoes and leave a separate comment to say you have done so.
3. Follow me, @tinnedtoms on twitter and leave a separate comment to let me know you have done so.
4. Tweet the competition using (Win a copy of 'Jamie's Great Britain' Cookbook @jamieoliver over at Tinned Tomatoes http://tinyurl.com/6xo4jn3) and leave a separate comment to say you have done so.
5. Like the Jamie's Great Britain Facebook Page and leave a separate comment to let me know you have done so.
6. Like the Tinned Tomatoes Facebook Page and leave me a seperate comment to let me know you have done so.

Yes, that is 6 opportunities to win one of two copies!

Remember to leave separate comments as each comment is a separate entry. The giveaway is open in the UK only.

This giveaway runs until Monday 28 November 2011. Good luck everyone!

Phew, my second giveaway this week and there is still one running over at Little Tums.

Win a Soldier Egg Cup and Soldier Toast Cutter Set over at Little Tums. This giveaway is worldwide. I am happy to post it out to the winner, wherever they live. The giveaway runs until Friday 28 October 2011.

You can also enter to win a free lifetime membership to Eat Your Books, an online search engine for your own cookbook collection. This giveaway is worldwide. The giveaway runs until Sunday 13 November 2011.

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.