Vegetarian – Page 16 – The Food Wife

The Jennifer Aniston Salad, Tweaked

7th June 20227th June 2022
by thefoodwife

Serves 6-8

Iâ€™ve jumped on the band wagon. Albeit a tweaked version. Mine is gluten free, dairy free and vegan. Although I included the feta element as a side dish which Iâ€™ll also detail so dairy eaters can include it in their salad. Anyway, it is delicious and can totally see why it was a staple on the set.

Ingredients:

2 tins of chickpeas

1 large cucumber, diced

1 red onion, finely diced

100g nuts (Jennifer Aniston uses Pistachios, I used chopped cashews)

500g (cooked weight) quinoa

30g parsley, chopped

15g mint, chopped

2 lemons, juiced

Olive oil

Salt

Pepper

Optional whipped feta:

200g feta

2 heaped tbsp Greek yogurt

Step 1: N.b. this is optional, but I like to do it as it makes the chickpeas softer and nicer to eat. Pour the contents of both tins into a sauce pan (including their water) and bring to the boil for 20 minutes to make them soft to eat. Then drain and allow to cool. If skipping this step simply drain your tins of chickpeas.

Step 2: Combine the cooled chickpeas, the quinoa, cucumber, red onion and nuts in a large bowl. Only add the herbs just before serving as the mint will go black after itâ€™s been chopped.

Step 3: Mix together the lemon juice, a pinch each of salt and pepper and about double the quantity of olive oil to lemon juice. Just before serving mix the dressing and herbs through the salad and serve.

Optional extra – whipped feta.

In a food processor blitz together the feta and Greek yogurt to create a thick dip. Serve on the side for non-vegans.

Eton Mess Ice Cream Slice

25th May 202225th May 2022
by thefoodwife

Serves 6

I still get a bit excited at the thought of a Vienetta. The pang of nostalgia when I see them still for sale in the supermarket. Yet I canâ€™t remember the last time I actually bought one.

This, however, is a homemade, grown up version. Featuring meringue, strawberries and cream it has to be called an Eton mess!

Ideally make this the day before you intend to devour it.

Ingredients:

300ml double cream

20ml elderflower liqueur (or you could use rum/vodka)

8 (shop bought) meringue nests

100g white chocolate chips

350g frozen strawberries, blitzed into a sauce and passed through a fine sieve to remove the seeds

Chocolate covered strawberries to serve

Step 1: Whip the cream and alcohol together until you have semi-firm peaks.

Step 2: Crush the meringues and sprinkle into the cream and add the chocolate chips. Stir through.

Step 3: Finally add four or five tablespoons of the strawberry sauce and lightly fold the mix so there are streaks of pink.

Step 4: Pour into a lined loaf tin (cling film or I used a loaf tin liner), and then wrap securely with tin foil. Transfer to the freezer and freeze overnight until solid.

Step 5: When ready to serve, unwrap and cut slices, drizzle with the remaining strawberry sauce and, if you like, garnish with a couple of (chocolate dipped) strawberries.

Caramelised Biscuit No-Churn Ice Cream

24th May 202224th May 2022
by thefoodwife

You will need a sealable tub large enough to hold approv 1.5-2L (or split into two smaller tubs).

Very happy boys here this evening when they had this for pudding. So easy. So delicious. A great make for summer!

Ingredients:

600ml double cream

397g condensed milk

40ml vodka/rum

400g smooth biscuit spread (microwaved for approx 40 seconds until runny and then left a couple of minutes to cool)

Step 1: Whisk together the cream, condensed milk and alcohol. Beat until you have reached semi-firm peaks.

Step 2: Pour in the cooled but runny biscuit spread, and lightly fold through to create a ripple.

Step 3: Pour into your container(s) and seal tightly. Freeze over night.

Remove from the freezer five minutes before serving.

Chocolate Dipped Stawberries

7th May 20227th May 2022
by thefoodwife

Iâ€™ve been thinking about homemade edible gifts, full marks if they are homegrown too! The strawberry plants on my allotment are in flower and Iâ€™m eagerly anticipating the arrival of the berries (~~Iâ€™m also anticipating the slugs will get to some of them before I do too).~~

So at the moment Iâ€™m relying on punnets of shop bought strawberries but it wonâ€™t be long before I can harvest my own or indeed you can visit a PYO.

These are super easy to make. Make and eat them fresh (within a day or two). Use them as a garnish on a dessert or as the dessert if you are hosting a dinner party or bring a box of them if youâ€™re the guest.

Ingredients:

Approx. 100g chocolate (white, milk or dark) per 300g strawberries

Step 1: Carefully wash the strawberries and dry them (gently!) using a clean tea towel.

Step 2: Melt your chosen chocolate (if making these gluten-free and/or dairy-free use an appropriate chocolate) either in a heat proof bowl over a pan of simmering water (donâ€™t let the bowl come in contact with the water) or in a bowl in the microwave in 30 second bursts, stirring after each time.

Step 3: Line a tray with baking paper, and then use the stalk to hold each strawberry as you dip it in the molten chocolate. Use a spoon to help cover then gently shake off any excess and carefully place on the paper. Leave a gap between each one so they donâ€™t stick together. Allow to set in the fridge and store in the fridge until ready to eat!

Indulgent Chocolate Breakfast

5th May 20225th May 2022
by thefoodwife

Serves 3-4

I just got asked how the diet was going. Hereâ€™s the answer. We just had this for breakfast and we could not be happier! Yes itâ€™s indulgent but my goodness itâ€™s delicious.

I donâ€™t think I need say anything else, other than try itâ€¦

Ingredients:

4 slices of white bread

Chocolate spread

2 eggs

Milk

Pinch of sugar

2 tbsp (vanilla) caster sugar

1/2 tsp ground cinnamon

1 tbsp vegetable oil

50g dark chocolate

1 tsp coconut oil

Step 1: Begin by making two chocolate spread sandwiches. Cut each in half and then each half into three fingers. Set aside.

In a bowl mix the two tablespoons of caster sugar and the cinnamon together. Set aside.

Whisk the two eggs, a splash of milk and a pinch of sugar together in a wide dish. Set aside.

Melt the 50g of dark chocolate and the coconut oil together in a bowl. I do this in the microwave in 30 second bursts stirring each time until you have a smooth chocolate sauce. Set aside.

Step 2: Heat a tbsp of oil in a non-stick frying pan over a medium high heat.

Step 3: While the oil and pan are heating up, dip each sandwich finger in the eggy mixture, allowing it to soak up some of the liquid before flipping each one over to coat the other side.

Step 4: Now that the pan is hot add the eggy sandwiches and cook for a couple of minutes a side until golden. Remove from the pan and toss in the cinnamon sugar, and arrange on a serving plate.

Step 5: Once all sugar-coated sandwiches are on the serving plate, drizzle the chocolate sauce over. Serve immediately.