31 October 2016

Meat Free Mondays - 7 Recipes for the Week Ahead (31 October 2016)

Happy Halloween!

It may be Halloween and time for all sorts of spooky fun and I hope you have some planned, but we still need to plan our meals for the week ahead and with that in mind I bring you this week's Meat Free Mondays.

This recipes this week are all perfect for cold autumnal days. They are comforting, filling, easy to make and oh so tasty. Lets start with a recipe for using that pumpkin once you've carved it.

28 October 2016

Eat Your Greens One-Pot Pasta

Less dishes to wash? Heck yes!

You know me. I like easy dishes mid-week. I especially like dishes that involve less work and less washing up. Add in extra veg and it's a winner.

This pasta dish is all about the greens. Edamame beans, peas and spinach.

I used frozen vegetables in this dish for quickness and let's face it the vegetables are picked and frozen so quickly, they're going to be much fresher than you are going to be able to buy unless you get your vegetables straight from the farm. Too many of the vegetables arriving on supermarket shelves spend large amounts of time travelling and in storage.

27 October 2016

Craved Hibiscus Negroni Kit Giveaway

Ready for another giveaway?

I thought so. This one is purely for adults. Yes, it's cocktail time.

This extravagant cocktail kit is from Craved and is worth £65. In each gift bag there is a 500ml bottle of hibiscus cordial, 50cl bottle of Amaro London and a 70cl bottle of Old Tom Gin.

Hibiscus Cordial

Ruby red with a deep flavour and a touch of spice. This hibiscus cordial has a clean sharp flavour with some sweetness from agave.

As well as using this in the Hibiscus Negroni cocktail, also try it in hot cider. Perfect for these chilly nights.

Amaro London

A spiced syrupy liqueur that is citrussy, tangy and full of bitter herbs and warm spices. 

You can add this to our cocktail or serve it on it's own over ice as a tasty wee dram before dinner.

Old Tom Gin

This is a really old, traditional gin made from a handwritten recipe from 1840. As with many gins of the time it is quite botanical, like some traditional soft drinks of the time. If you've tried Fentimans soft drinks, you'll know what I mean.

Serve it in our cocktail or over ice with tonic. You'll notice a bit more flavour than a lot of gins.

Hibiscus Negroni Cocktail

1 part Old Tom Gin
1 part Amaro London
1 part Hibiscus Cordial
Stir and serve on the rocks

So would you like to win this kit?
Simply leave me a comment telling me what your favourite cocktail is and enter via the Rafflecopter box. This giveaway will run until 28 November 2016. It is open to adults over 18 living in the UK.
Good Luck!

Craved are kindly offering my readers 20% off a purchases on their website with the code TINNEDTOMATOES16. This offer runs until 15th November 2016 and would be great for buying really unusual and high quality Christmas gifts.

Disclosure; Craved sent me a kit to try ahead of the giveaway. I was not expected to write a positive review and any opinions expressed are my own.

22 October 2016

Layered Veggie Burger Pies

A simple layered puff pastry pie filled with well cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs. A real family pleaser.

I've made these pies before and they were so good I couldn't resist making them again and sharing them with you this time. Believe me you are going to thank me for it.

As with all my recipes these are super simple to make a real family pleaser.

I used ready-rolled puff pastry for these golden parcels which are filled with a layer of wholegrain mustard, well-cooked veggie burgers and a layer of cream cheese mixed with finely chopped chives and seasoned with black pepper.

I've given vegetarian or vegan ingredient options in the recipe, although there is little difference other than they type of cream cheese you add and the type of milk you brush the parcels with before baking.

A simple layered puff pastry pie filled with well cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs. A real family pleaser.

I topped these pies with little leaves, which is my go-to pastry topper. Yes I'm a creature of habit, although I do seem to remember once adding little pastry people to the top of my cheesey vegetable pie and they were rather cute. I can only think I must have used a cutter. 

I prefer serving the pies just warm or cold. The cream cheese filling works better this way. Serve them with salad and chutney or with potato wedges, carrots, mangetout and fine beans. Well actually any vegetables you fancy. 

I used bought veggie burgers for this recipe, but you can make your own burgers. Bought ones seem to work well in these pastry as the flavours and textures don't overwhelm the other layers in these fabulous pies. When you make these pies, use your own favourite burgers.

Then bite through golden crispy pastry into a layer of herby cream cheese, into a well cooked burger and hit the mustard before you get to that last layer or pastry. Mmmmmm!  Oh they are good. 

print recipe
A simple layered puff pastry pie filled with well cooked veggie burgers, cream cheese (veggie or vegan), mustard and herbs. A real family pleaser.
Layered Veggie Burger Pies
  • 1 tbsp rapeseed oil
  • 4 veggie burgers
  • 500g ready rolled puff pastry
  • 6 tbsp wholegrain mustard
  • 120g cream cheese (dairy or vegan)
  • a handful of fresh chives, finely chopped
  • a grinding of black pepper
  • 2 tbsp milk (dairy or nut), for brushing the pastry
1. Preheat the oven to 220 c/200 c fan/425 f/gas mark 7.2. Gently fry the burgers in the oil for a few minutes on each side until well cooked.3. Mix the cream cheese with the herbs and season with black pepper.4. Cut eight circles of puff pastry. Use a saucer or small bowl. It needs to be a bit bigger than the burgers, a bit more than 1 cm all round so the filling will fit in.5. Put the pastry circles on a baking sheet and spread four of the circles with mustard (leaving a border) and rest with a thick layer of soft cheese (leaving a border again).6. Top the mustard with a burger then dampen around the edge of the pastry with a little water to help it bind. Add a pastry lid, cheese side down and seal the pastry using the prongs of a fork. Cut a couple of slits in the top to let out steam.7. Cut shapes from the leftover pastry to decorate the top of the pies and stick on with a little water (optional).8. Brush each pie with a little milk and bake for 15-20 minutes until the pastry is golden.9. Serve and enjoy!
Total time:
Yield: Makes 4 individual pies

Love puff pastry? Try my Easy Mediterranean Tarts

A simple colourful and delicious puff pastry tart. It's a doddle to make and will delight your family. It's easy on the bank balance too.

17 October 2016

Meat Free Mondays - 7 Recipes for the Week Ahead (17 October 2016)

Happy Monday everyone! How have you been?

It's been two weeks. You may have noticed. You see I was on holiday last week. Up near Lochgilphead in Argyll & Bute. The west coast of Scotland is truly a beautiful place and we saw lots of it. Luckily the weather was glorious for October. We climbed hills, walked around lochs, along beaches and through woods. We visited castles. museums, went on a boat trip to see seals and even did a spot of Bronze Age pottery.

I came home happy but rather tired.

Now I'm trying to get back into a routine. Believe me, it's not easy. However it has to be done and a good place to start is with meal planning and so with that I give you this week's seven featured recipes and a few bonus recipes too. Enjoy!


16 October 2016

10 Veggie Red Onion Topping Hacks & Recipe Ideas

I've been playing about with Baxter's Deli Toppers a lot lately. 

There are four flavours in the range, Red Slaw, Spicy Slaw, Red Onions and Jalapenos. They're all in vinegar with spices and are a really convenient way to perk up dishes with a bit of zing. I've been adding them to sandwiches, wraps, baked potatoes and as a topping for burgers. Today I thought I would share some ideas for the Red Onion Deli Topper and some recipes.

13 October 2016

Hotel Chocolat Giveaway - Cocoa Gin & The All Dark Collection

Did you know it's National Chocolate Week?

I know, I know every week is all about the chocolate, well for me anyway, but this week it's time to officially celebrate it and what better way than to team up with luxury chocolate company Hotel Chocolat?

In honour of this special week I have a rather fabulous giveaway for you. The lucky winner will receive an all dark gift collection and a 500ml bottle of cocoa gin.

5 Veggie Soups and Salads for Autumn

Autumn brings in heartier flavours full of colour and taste. Don't you just love each new season with all the new fruit and vegetables it brings?  I do. I love eating with the seasons. Seasonal fruit and vegetables are always at their best and at their cheapest too.

I hope you try some of these dishes. They are all excellent Autumnal dishes for these cooler days.

07 October 2016

Roast Potato and Double Red Onion Bake

Hands up who can resist potatoes?

Really? You have more willpower than me. I adore potatoes. I love them baked, boiled, mashed, roast or fried. I'm here, I'm ready, pass them to me now!

This potato bake is a side dish, but honestly I could sit down with a fork and just eat this for dinner. Yes I am that greedy.

03 October 2016

Meat Free Mondays - 7 Recipes for the Week Ahead (3 October 2016)

Happy Monday my friends. How are you? Have you had a good week?

I have. It's been a tiring week, but fun. We got our new estate car, met up with friends during the week and I had a really fun night at Baking Club. My week was over in a flash, I#m sure it was only a day or two ago I was talking to you about Meat Free Mondays.

So it's that time again. Time to share another seven amazingly delicious vegetarian recipes and a few bonus recipes that will hopefully inspire you for the week ahead.