All posts filed under: Main Courses

Poached Duck Eggs with Avovado and Spinach

Poached Duck Eggs with Avocado and Spinach I love poached eggs and my darling boyfriend always makes them for me as a wee treat. So until I decided to poach a duck egg, I hadn’t actually done it before. (I’ve made every other kind of eggs, I just want to say) And as expected, it was delicious, with just a little bit more flavour than a chickens egg and bigger, of course! This is a smashing dish to serve for brunch, or as a light lunch. I used my spelt bread recipe for a wholesome side kick to the tasty egg. Spelt recipe here ________________________________________________________________ Serves two people: 2 duck eggs 1 avocado, sliced a couple of slices of good bread a handful of mushrooms a handful of spinach 1 tbsp olive oil plus extra for frying salt, paprika and pepper to taste ________________________________________________________________ Bring a large pan of water to the boil. Meanwhile fry the mushrooms in olive oil. Assemble the spinach leaves, avocado and mushrooms on the bread and drizzle with the olive oil. …

Jerusalem Artichoke and Goats Cheese Tart with Pine Nuts and Homemade Pesto

Jerusalem Artichoke and Goats Cheese Tart with Pine Nuts and Homemade Pesto Jerusalem Artichokes, a relative of the Sunflower, are in season during the winter months from October to March and are therefore a great vegetable to enjoy right now. They are rich in vitamin C and K and originate from Mexico, but thrives in the British garden. In this recipe I have combined a sharp counterpart in form of the Goats Cheese, to the mild tasting Jerusalem Artichokes. And adding homemade pesto gives the whole dish a rich feel. I also used my ‘birthday present eggs’! They were a gift from my good friends’ chickens! ____________________________________________________________________________________ Short Crust Pastry 200g plain flour 100g butter, cubed 2-3 tbsp cold water pinch of salt Filling 400g jerusalem artichokes, peeled 3 large handfuls of spinach 2 eggs 150g goats cheese 250ml single cream tsp ground nutmeg half a lemon, juiced 3 tbsp homemade pesto, recipe here pinch of salt and pepper ____________________________________________________________________________________ In a large bowl, use your fingertips to rub the butter into the flour until …

Winter Warming Chickpea and Coconut Water Curry, with Homemade Peshwari Nan

Winter Warming Chickpea and Coconut Water Curry, with Homemade Peshwari Nan At my birthday, someone brought round a carton of coconut water….and left in in my fridge. I wasn’t immediately sure what to do with it, however after tagging along to by boyfriends gig with Nell Bryden, a lovely New York singer/songwriter, I saw her gulping down litres of the stuff and assumed it was tasty! Yet on returning home the next day and the coconut water soaked my pallet, I was surprised how icky it actually was served straight. There was no way I would be able to finish the whole carton, I thought to myself. So whilst making curry in the evening, I came upon the idea of using it in place of regular water. It lends itself really well in this recipe, with the subtle coconut flavour and ever so slightly salty taste. Worth a go, but just use regular water if you haven’t been laden with a big old carton that you don’t know how to shift! ____________________________________________________________________________________  Serves 4 a …

Winter Beetroot Bolognese

Winter Beetroot Bolognese Its not the first time I declare my love of beetroot. Beetroot is a fantastic vegetable that you can do so many things with. It’s superb during late summer when first dug up, but is so good at keeping fresh right through to winter. It gets woodier, but it comes back to life when used in recipes like this Winter Beetroot Bolognese. You can add a meat substitute like quorn mince, or even a can of kidney beans for added fill, but its not strictly necessary as the beetroot and mushrooms give this dish a fantastic wholesome texture. ____________________________________________________________________________________ 1 large beetroot 2 medium or 1 large carrot 1 medium onion 3 cloves of garlic 1 tin organic tomatoes big handful or 9 button mushrooms 250g quorn mince (optional) 3tbsp red lentils 2 tsp hot paprika 2 tsp dried or fresh oregano 5 fresh basil leaves 1 tbsp red wine or red wine vinegar 1tbsp tomato purée half a tin of water salt and pepper to taste 250g spaghetti Parmesan and rocket …

Girl-Slaw with Homemade Pita Bread and Ginger Marinated Vegetable Kebab

Girl-Slaw with Homemade Pita Bread and Ginger Marinaded Vegetable Kebab If I had a signature dish, I think it would be Girl-Slaw as I’ve dubbed it. I make it regularly and I never tire of its vivid pink colour, its sweet taste and crunchy texture. It’s not exactly high brow but it is fantastic! I first encountered pink coleslaw eating at The Outsider in Edinburgh and have since then insisted my coleslaw, or rather Girl-Slaw, always be served Pink! Its great served as part of a BBQ or in your favourite baguette, or better yet in Homemade Pitta, get that recipe here. And it becomes much better if you make it a day in advance, so that the flavours really come together. ____________________________________________________________________________________ Girl-Slaw Serves 4 . ½ head of white cabbage 1 large beetroot 1 large carrot 1 small onion 1 handful of raisins ½ lemon, juice of 1 large tsp of your favourite mustard (mine is Dijon) 5 tbsp mayonnaise pepper to taste ____________________________________________________________________________________ Start by washing your veg. Then grate the beetroot …

Hearty Tomato Soup

Hearty Tomato Soup This Hearty Tomato Soup is a family favourite. My mum created it and always receives high praise every time she makes it. Its tangy yet sweet due to the splash of fresh orange juice that is added. When in season, replace the tinned tomatoes with home grown ones! ____________________________________________________________________________________ Serves 4 1 large onion 3 cloves of garlic 4 celery sticks 2 large carrots (or roughly 250g) 2 tins of chopped tomatoes 1 large orange, juice of 1 tsp sugar 2 tsp oregano, fresh or dried 2 sprigs of rosemary pinch of salt and pepper splash olive oil ( or roughly 2 tbsp) Parmesan flakes for serving ____________________________________________________________________________________ Peel the carrots and chop alongside the onion and washed celery. Heat a large pot at medium heat and add the olive oil, then add the carrots, onion and celery and sauté for a couple of minutes. Peel and roughly chop the garlic and add to the pot along with the oregano and de-stemmed rosemary. Sauté for a minute more, then add the orange …