Vegetarian – Page 34 – The Food Wife

Creamy Spinach and Pea Pasta

14th January 201914th January 2019
by thefoodwife

Serves 2

I routinely plan each weekâ€™s meals in advance and this evening we were supposed to be having carbonara, however Iâ€™m actively trying to eat less meat and so I decided to ditch the meat and go veggie tonight. In fact ~~much to my husbandâ€™s delight~~ we will have a vegetarian or vegan evening meal several times a week.

The sauce is deceptively creamy. Deceptive because it contains no cream and is actually fairly low calorie. The lemon zest gives it a wonderful freshness and zing and itâ€™s got plenty of vegetables.

This is a vegetarian meal that can be cooked in 15 minutes and so is perfect for a midweek meal.

Ingredients:
150g pasta (gluten-free if required)
Oil (I used a spray olive oil)
1 onion, peeled and finely diced
1 clove of garlic, peeled and minced
100g frozen peas/petit pois
100g spinach, fresh or frozen, finely chopped
3 heaped tbsp 0% fat Greek yogurt
1 large free-range egg
2 tbsp grated Parmesan
1 unwaxed lemon, zest only
1 tbsp chopped parsley
Salt and Pepper

Step 1: Cook the pasta according to the packet instructions.

Step 2: Whilst the pasta is cooking, heat a little oil in a frying pan on a medium heat and add the onion. Soften for a few minutes and then add the garlic.

Step 3: After a minute or two add the frozen peas and spinach and stir, allowing the heat to cook the vegetables; this should take three or four minutes and they should keep their vibrant green colour.

Step 4: Combine the yogurt, egg, lemon zest, parsley and parmesan, and season with a pinch each of salt and pepper.

Step 5: Drain the pasta, reserving a little of the cooking water, and add to the pan, tossing amongst the vegetables. Lower the heat and add the yogurt mixture and a little cooking water to create a creamy sauce which coats the pasta. Check the seasoning and serve immediately.

Paneer

11th January 201911th January 2019
by thefoodwife

Makes approximately 250g

My husband loves cheese, as do I, but he loves it so much he wrote a book about it. His family love reciting the story of him leaving a family wedding with a wheel of cheese tucked under his arm as he made his way back to his hotel room.

A family get together always involves a cheeseboard but we hosted the latest celebration and decided weâ€™d also have a cheese dish as part of the main course, a saag paneer to accompany a chicken curry.

Whilst paneer is readily available from the supermarket, itâ€™s easy to make your own and takes only two ingredients and just an hour (during most of which you donâ€™t actually have to do anything) and youâ€™ll have your own homemade batch, plus the satisfaction of knowing youâ€™ve made your own cheese!

Ingredients:
2 litres whole milk
Juice of 1 lemon

Step 1: Heat the milk in a heavy-bottomed saucepan until it begins to froth and boil (be careful though as a moment too long and the milk will cascade out of your pan; I am speaking from experience!) then lower the heat and stir in the lemon juice. Continue to stir until the milk curdles and separates into the lumpy curds and watery whey.

Step 2: Line a large sieve with a muslin or cheesecloth and place over a pan or large bowl. Carefully pour the curdled milk through, so the curds remain. Run some cold water through the curds to rinse off any whey.

Step 3: Tie the curds in the cloth to hang from the tap for 10 minutes to allow excess whey to drip from it.

Step 4: Remove the cloth-tied curds from the tap and place on a plate, with a heavy object (I used the same milk pan filled with water) on top for 40 minutes. By this time the curds should be set and your paneer ready to use.

Store in the fridge, and any remaining cheese can be frozen.

Coconut and Fruit Oat Crumble Cookies

3rd January 20193rd January 2019
by thefoodwife

Makes approximately 18 cookies

These cookies arenâ€™t overly sweet and so are a good option for little ones. They have a soft, crumbly texture and are packed with oats and coconut. They could be made gluten-free by exchanging the plain flour for a gluten-free variety.

They are quick to make so are useful to have in your repertoire if you have some unexpected guests and want to offer something with a cup of tea!

Ingredients:
100g oats
100g plain flour (gluten-free if required)
100g softened butter
50g soft light brown sugar
50g dried berries/sultanas
50g desiccated coconut
1 large free range egg
1/2 tsp vanilla extract

Step 1: Mix all ingredients together until you have a combined soft dough.

Step 2: Roll into 18 equal-sized balls and spread on one large (or two smaller) lined baking sheets.

Step 3: Use the back of a fork to press the top of the cookie so it becomes flattened (these donâ€™t really spread as they cook so you only need to leave a little space between each one).

Step 4: Bake in a pre-heated oven at 180c for 12-15 mins until golden.

Step 5: Remove from the oven and allow to cool on a wire rack.

Mince â€˜Pieâ€™ Cupcakes with Custard Buttercream

23rd December 201823rd December 2018
by thefoodwife

Makes 12

This weekend Iâ€™ve been experimenting in the kitchen, and here is my creation; cupcakes, studded with spiced fruit and topped with a vanilla custard buttercream. A reimagining of the classic mince pie and custard.

Perhaps you have a jar of leftover mincemeat that youâ€™ve been wondering what to do with, or perhaps youâ€™ll pick up a jar reduced after Christmas. Either way this is something a little different to do with it.

The quantity of buttercream allows for a thin layer to be spread over each cake. Alternatively you could pipe a decorative splodge (technical term) on the top of each one. But if you want to have a full, piped covering you will need to double the quantities.

We will be enjoying these when family come to visit over Christmas, so hopefully they will go down well with their festive twist. Merry Christmas!

Ingredients:

For the cakes:
115g softened butter or margarine
125g caster sugar
2 large free range eggs
125ml milk
225g self-raising flour
Pinch of salt
300g mincemeat (homemade or shop-bought)

For the buttercream:
125g icing sugar, sifted
4 heaped tsp custard powder, sifted
125g softened butter
1 tsp vanilla extract

Step 1: Cream the butter and sugar then slowly add the eggs and milk as you continue to beat them together. As you beat the mixture, add the flour a spoonful at a time until you have a smooth batter, and finish with a pinch of salt.

Step 2: Fold through the mince meat.

Step 3: Divide the mixture between 12 large cupcake cases set on a baking tray and bake in a preheated oven at 180c (fan) for 20-22 minutes until golden and risen and they spring back to the touch.

Step 4: Remove from the oven and leave on the baking tray for a couple of minutes and then transfer the cases to a wire rack to fully cool.

Step 5: Once fully cool, make the buttercream by beating together all of the ingredients until you have a smooth, pale yellow buttercream.

Step 6: Pipe or spread the buttercream over the cakes and add any extra decorations you desire.

Fat-Free Bramley Apple and Vintage Cider Mincemeat

18th December 201818th December 2018
by thefoodwife

Makes approximately 2-2.5L

Inspired by the recipe my mother uses for her mincemeat, here is a fruit packed mincemeat, which contains no suet and so is fat-free, ~~which Iâ€™m sure then makes it healthy…~~

This is quite light in colour and wonderfully citrusy from the candied peel. My batch is destined for the obligatory mince pies but I also intend to make a mincemeat crumble and maybe even a mincemeat cake from my jars.

Ingredients:
500ml (vintage) cider
450g soft light brown sugar
2kg Bramley apples, peeled, cored and cut into rough small dice
1kg mixed dried fruit (sultanas, raisins, currants, mixed peel etc.)
1 1/2 heaped tsp mixed spice
1 1/2 heaped tsp ground cinnamon
6 cloves, ground
1/2 nutmeg, freshly grated
Unwaxed lemon, zest and juice
2 tbsp rum

Step 1: Place a large, heavy-bottomed sauce pan over a medium heat. Add the cider and sugar, and once the sugar is dissolved add the apple.

Step 2: Add the dried fruit, spices and lemon to the mixture, and once it is simmering, half cover with a lid and cook down (about an hour) until the apples have broken down into a satisfying mush (I chose to leave the odd piece of apple but if you donâ€™t want this to be visible then continue to cook until all the apple is mushed). Make sure you stir it every so often.

Step 3: Check the sweetness and then allow to cool, before stirring in the rum. Finally spoon into your sterilised jars and seal.

I made these into lighter mince pies by layering four squares of filo pastry in a muffin tin, each layer brushed with a little melted butter. Then a dessert spoon of the mince meat in each one, baked for 12-15 minutes at 180c until crisp and lightly browned.