Author archives: Rich

Seasame potatoes recipe

You can have these with pretty much anything, or on their own the next day, if there’s any left…

Ingredients

Olive oil

1KG potatoes, I used new potatoes

Sesame seeds

Sea salt

Method

Pre-heat the oven to 220C, a little lower for a fan assisted oven.

Bring a large pan of water to the boil.

Cut the potatoes into manageable sized chunks and add to the boiling water.

Par-boil for about 20 minutes, you don’t want to cook them, just get them on their way.

Whilst the potatoes are cooking add a splash of olive oil to a baking tray and place in the oven to warm up.

Drain the water and with a lid on the pan give the potatoes a good shake the rough them up a bit, don’t be too rough you want to keep them whole.

Add the potatoes to the baking tray and toss them around in the hot oil.

Add a good handful of sesame seeds, as much or as little as you want. Add a sprinkle of salt and give the potatoes a good stir so they’re all covered.

Bake in the oven for 45 minutes to an hour, turning occasionally.

(The most amazing) Veggie stir fry recipe

We were cooked this by one of our friends and this is mostly how the recipe was written down for me, it makes a lot, so plenty left over to pick at a few hours after you’ve eaten (it’s that good) or the next day.

Ingredients

Olive oil

1 bag of frozen quorn pieces

2 bundles of spring onions, chopped

4 cloves of garlic, minced

3 large carrots, peeled and thinly sliced

1 courgette, sliced

1 leek, sliced

1 big handful of green beans, chopped into inch long pieces

2 red peppers, thinly sliced

1 pack of asparagus, chopped into inch long pieces

5-6 vegetable stock cubes

1 pack of egg noodles, rice noodles would work equally well!

Method

Place a pan over a medium heat and add a splash of oil. Add the spring onions, quorn pieces and a clove or two of minced garlic. Give it all a good stir and let it cook for a minute. Crumble over a stock cube, stir and let the quorn pieces brown. Put to one side, try not to eat it all.

Over a high heat add another splash of oil to a wok or big open pan. Add the rest of the veg apart from the courgette and asparagus, the last 2 cloves of minced garlic and crumble another stock cube over it all. Give it all a good stir and keep stirring until it all looks a bit limp. Add the asparagus and courgette and give it another stir. Check it all tastes nice, add another stock cube if you want!

It’s now time for wine if you haven’t started on it already…

Boil a pan of water with 2 or 3 stock cubes and add the noodles, they’ll only take a few minutes so let’s get everything else sorted.

Add the chicken and spring onion goodness to the wok but keep it at a low heat because by god it loves to burn.

When the asparagus and courgette is cooked (you should know this by having eaten most of it whilst no one was looking), check the noodles are cooked, drain and add them to the stir fry. Stir it all up and serve it only to lovely people, no one else deserves it.

Veggie August 6th – 9th

A quick update on Veggie August, it’s been easy work the last few days. Saturday I had mushroom burgers and some tasty veggie burgers from Sainsbury’s and Sunday morning consisted of scrambled egg wraps with veggie sausages from Sainsbury’s. Sunday we went out with some friends for lunch, the vegetarian option was pasta in tomato sauce with goats cheese? I felt cheated that I didn’t get a carvery 🙁

Monday night we met up with family at a restaurant, it consisted of potato skins, bruschetta, pasta with a load of roast veg and a goats cheese and red pepper pizza. Pleasing but fairly obvious!

Tonight we had red pepper and goats cheese quiche (a pattern is emerging!), it was quick and easy.

Tomorrow it looks like I’m going to do butternut squash, new potato and spinach curry, I’m craving a bit of variety!

Cheese and onion pie recipe

Quick and easy cheese and onion pie, it can be eaten hot or cold! Day 4 and 5 of Veggie August, we had it with Sesame potatoes!

Ingredients

1 onion, peeled and chopped

500g of your favourite mature cheese, grated

1 large free range egg

2 x 450g bags of shortcrust pastry mix

Method

In a large bowl combine the grated cheese, the egg and the onion.

Make up the shortcrust pastry as instructed and roll out into two sheets large enough to cover the base of a dish and cover the pie.

Place a layer of pastry on the base of the dish, add the cheese, egg and onion mix and top with the other sheet of pastry.

With the tines of a fork press the edges of the pastry down, trim the edges with a knife and cut a hole in the middle of the top of the pastry.

Bake in an oven at 180C until the pastry is golden brown.