Friday, 24 February 2017

Creamy Chestnut Mushroom Blue Cheese Dill Lasagne

A generous portion of Creamy Chestnut Mushroom Blue Cheese Lasagne.

Lasagne is not the easiest to photograph, its a flat dish for a start.
So the best way to sell it to you is with its flavours, but that is a little hard when one of the main ingredients is mushrooms and I am not big on mushrooms, but here goes.... This Creamy Chestnut Mushroom is smothered in Blue Cheese and fresh dill herb.  
I actually made this Creamy Chestnut Mushroom Blue Cheese Lasagne early on in the year, when we had load of cheese left over from the Christmas and New Year - this Creamy Chestnut Mushroom Lasagne was made around the same time as the vegan Pickled Mushroom Strogonoff with Watercress.  Though it can be, this lasagne is not vegan, its made with blue cheese, milk and butter and a garnishing of fresh dill.
I have to confess I don't often make Lasagnes at home that often.  It its one of those dinners that is Ds makes, like weekend breakfast or brunch and coffee made in the cafetiere.    But I did this time as it was my decision to pick up the chestnut mushrooms in a bid to use up the excess cheese. I am sharing this recipe with Elizabeth's Kitchen Diary for No Waste Food Challenge.  
The recipe for this Creamy Chestnut Mushroom Blue Cheese Lasagne is adapted from my Portobello Mushroom and Vegetarian Welsh Haggis Lasagne and
from Carolyn Hart  Mushroom Spinach Cheese Lasagne in The Telegraph 

Wednesday, 22 February 2017

Ghost Chili Arrabbiata - From the Angry to the Angriest Pasta

Not the most exciting bowl of Arrabbiata pasta, but its simplicity is deceptive. This Arrabbiata Pasta has half a ghost chilli aka naga jolokia.  

The first time I had Arrabiata was at an authentic Italian restaurant in Scotland.  Arrabiata means 'angry' in Italian.  I chose it because I like my spices.  It was seething hot, even I found it spicy and my tolerance of chilli is high, but I also loved the sensation of the flavour combination in my mouth.  

I remember the waiters watching me.  I thought it was perhaps we were the only people there that day as it was quite empty in the restaurant for a lunch hour, but afterwards wondered if they knew the Arrabiata was ridiculously hot and watched me, either to see if I'd complain or not finish it. Of course, I did neither.  The bowl was returned to them empty.  
I make Arrabbiata all the time (like vegan Puttanesca) as its one of my go to quick evening meals when we come in from work.  I never thought about blogging about Arrabiata as its cheap and super easy to make  - only four ingredients for the sauce: oil, garlic, chili and tomatoes.  But the addition of half ghost chili made me change my mind as it was a little bit different. 

As I tuck into this simple red bowl of pasta, the Ghost Chilli Arrabiata version always reminds me of that first time, but this time its not just an Angry Sicilian its furiously angry, in fact bloody angry - but I like it very much.  
I also love Dr Burnoriioums Extraordinary Psycho Chocolate Chilli.  This  is serious chocolate for serious chilliheads, it really is.  My absolute favourite hands down is the Psycho Chocolate Chili Salted Caramel with Naga Jolokiaar.  Oh my Goodness the naga jolokia chili  (ghost chili) smacks you.   Yes Hallowed be thy pain, its beautifully balanced and supremely hot and that is how I feel about this Ghost Chili Arrabbiata too.  I totally recommend it if your a chili head like me.

Monday, 20 February 2017

Simple Roasted Beetroot and Carrot Salad

This Simple Roasted Beetroot and Carrot Salad was made last weekend when neither of us wanted to leave the warmth of our home.

I made do with what we already had indoors: some carrots, beetroot new potatoes and red onion.
As the beetroot and carrots roasted together, the beetroot infused some of its colour into the carrots almost making it look like almost like rainbow carrots.  the red onions became soft and silky and the small potatoes, golden and crisp.
I finished  this Simple Roasted Beetroot and Carrot Salad off with a little drizzle of balsamic vinegar and with a gentle crumbling of soft snow feta crumbs, inspired by the snow flakes falling from the sky outside that day.
I describe this as a Simple Roasted Beetroot Carrot Salad as it is hardly a recipe and mostly done by eye-balling ingredients and and to taste.  Feel free to serve it alongside some greens, in our case it was peppery rocket. 

I am sharing this Carrot and Beetroot Salad to Soups, Salads and Sammies hosted by Kahakai Kitchen as it can be eaten with a spoon like a chunky soup too; and The Flexitarian for MeatFree Recipe of the Week;  and with Confessions of a Mother Runner and Whisk and Two Wands for Meatless Monday.

Saturday, 18 February 2017

Bakers Dozen: Vegetarian Vegan Meat Free Fruit Curry Recipes

This Meat Free Fruit Curry blog post came about after conversing with my vegetarian blogger friend Johanna who blogs over at Green Gourmet Giraffe.  Johanna had recenlty made a variation of Peach and Chickpeas Curry inspired by Jack Monroe, I commented that I too had made a variation of Jack Monro'e Peach and Chickpea Curry a few years back.  

It was  in making that Peach fruit curry that both inspired and gave me the confidence last year to make a vegan Plum Chickpea Curry with the plums that were literally falling from the garden tree

This blog engagement with Green Gourmet Giraffe got me thinking and swiftly decide to share 13 Vegetarian and/ or Vegan Meat Free Fruit Curry Recipes and try and inspire some of you to try some of these unusual combinations, after all if we can have vegetables in desserts, puddings and cake - then I guess, why not a savoury sweet fruit curry.
Yes, I am being a little self-referential, but it is my blog space and start of with my own variation of of a Pakistani recipe Watermelon and Black Beans Curry  with Paneer or Tofu
Hispanic Papaya Curry from The Hispanic Kitchen.  If your interested I also made a Mauritius version of Green Papaya Curry with Soya Chunks
Orange 'Chicken' and Spicy Fruit Curry from Mouthwatering Vegan Recipes
Ms Marmite Lover South African Bunny Chow with Peach Curry and Sultanas with crusty bread.  
Ms Marmite Lover also has a  recipe for Sri Lankan Pineapple, Cashew and Coconut Curry on her website.
Pineapple, Ginger and Tofu Curry from A2K A Seasonal Veg Table
Sri Lankan Spicy Green Apple Curry from The Flavour Blender
You will find a lot of chicken curry recipes made with pear, but you may be interested to note that Food 52 have a recipe for Pear, Butternuts Squash Curry Soup (no photograph)
Strawberry and Puy Lentil Curry from A2K _ A Seasonal Veg Table
Mango Coconut Curry aka Ambya Sasam from Enjoy Indian Food.
Kerala Jackfruit Curry from Sanjeev Kapoor

You will also find a recipe for Spinach Curry with Fresh Apricots from Azelia's Kitchen (no photograph) 
To end, as I begun with the awesome Jack Monroe, she even has a Banana Chickpea and Tea Curry. but it is very possible that this Banana Curry recipe is inspired by the Queen of Vegetarian cuisine in the UK Rose Elliot as she has a Banana Curry with Cashew recipe in The New Complete Vegetarian Collection (2010) check out the recipe here.

Do you have any Vegetarian Vegan Meat Free Fruit Curry Recipes to share?!