Spiced Cauliflower Tacos

These are a new favourite in our house at the moment! Cauliflower is fast becoming one of the most fashionable foods of 2017. Whether you are making this into soup, rice or baking it whole, this vegetable is cropping up everywhere and it's perfect in this recipe. Delicately spiced and roasted and packed into tacos or tortillas with lots of veggies and a drizzle of sriracha mayonnaise. Perfect food for the family to assemble together!

 Ingredients     6 Soft Tortillas/Taco Shells  1 Large Head Cauliflower  1 1/2 tbsp Ground Coriander  1 1/12 tbsp Smoked Paprika  3-4 tbsp Olive Oil  Salt and Pepper to Season  1 Avocado  100g Assorted Tomatoes  1 Butterhead Lettuce  30g Feta   2 Jalapeños  5 tbsp Sriracha Mayonnaise  1 Lemon      Method     In a large bowl, begin by mixing together the grou   nd spices and the olive oil into a loose paste. Add a generous pinch of salt and pepper.   Chop the cauliflower into small florets and add to the bowl - mix well to ensure the florets are well coated in the spice mix. Place onto a baking sheet and cook in a preheated oven at 200 degrees for 20-30 minutes until soft and slightly charred.   When the cauliflower is cooked, take it out of the oven and leave it to cool slightly. Warm the tortillas in the oven for 5 minutes. Whilst they warm, slice the tomatoes into small chunks and peel and thinly slice the avocado. Wash the lettuce, break off the leaves and toss in a bowl with a pinch of salt and pepper and the juice of half a lemon. Add the juice of the remaining lemon half to the Sriracha mayonnaise to loosen. Once the tortillas are warm, assemble the tacos.  To assemble, spread a teaspoon of mayonnaise onto the base of the tortilla and top with a few lettuce leaves. On top of this, add some chopped tomatoes, a few slices of avocado and a handful of spiced cauliflower. Finish with a few slices of jalapeño and a final drizzle of mayonnaise.

Ingredients

 

6 Soft Tortillas/Taco Shells

1 Large Head Cauliflower

1 1/2 tbsp Ground Coriander

1 1/12 tbsp Smoked Paprika

3-4 tbsp Olive Oil

Salt and Pepper to Season

1 Avocado

100g Assorted Tomatoes

1 Butterhead Lettuce

30g Feta 

2 Jalapeños

5 tbsp Sriracha Mayonnaise

1 Lemon 

 

Method

 

In a large bowl, begin by mixing together the grou   nd spices and the olive oil into a loose paste. Add a generous pinch of salt and pepper. 

Chop the cauliflower into small florets and add to the bowl - mix well to ensure the florets are well coated in the spice mix. Place onto a baking sheet and cook in a preheated oven at 200 degrees for 20-30 minutes until soft and slightly charred. 

When the cauliflower is cooked, take it out of the oven and leave it to cool slightly. Warm the tortillas in the oven for 5 minutes. Whilst they warm, slice the tomatoes into small chunks and peel and thinly slice the avocado. Wash the lettuce, break off the leaves and toss in a bowl with a pinch of salt and pepper and the juice of half a lemon. Add the juice of the remaining lemon half to the Sriracha mayonnaise to loosen. Once the tortillas are warm, assemble the tacos.

To assemble, spread a teaspoon of mayonnaise onto the base of the tortilla and top with a few lettuce leaves. On top of this, add some chopped tomatoes, a few slices of avocado and a handful of spiced cauliflower. Finish with a few slices of jalapeño and a final drizzle of mayonnaise.

Aubergine Parmigiana

There are certain meat free dishes that an everyday meat eater would struggle to eat. This is not one of them. This recipe for aubergine parmigiana is a wonderful alternative to a traditional beef lasagna - made up of layers of charred aubergine and parmesan cheese, cooked in a rich tomato ragu and topped off with bubbling and golden cheese. It is a substantial, delicious, entirely comforting family dish, perfect served up alongside garlic bread and a crisp salad. 

 

 Ingredients     3 Large Aubergines (Eggplant)  1 Onion  1 Clove Regular Garlic  2 Tins Plum Tomatoes  1 Pinch Sugar  1 Handful Fresh Basil  100g Grated Parmesan Cheese  125g Mozzarella  Handful of Dried Breadcrumbs (optional)     Method     Begin by preparing the aubergines. Remove the stalk and slice lengthways into 1cm slices. Brush with a little olive oil.   Make the sauce by finely slicing an onion and softening it in a pan with a little olive oil and a crushed clove of garlic. Once the onion and garlic begin to give off their aroma, add the tinned tomatoes, break them up gently, add a pinch of sugar (to balance the tartness of the tomatoes) and simmer the sauce for 15 minutes.  Whilst the sauce is cooking, place the aubergine slices in a hot pan and cook them until soft and slightly charred. You may have to do these in batches. Once all of the aubergine is cooked, set aside.  Finish the sauce off with some torn fresh basil and a generous seasoning of salt and pepper. Use a hand blender to make the sauce smooth and creamy.  Take an ovenproof dish and begin to assemble. Start with a layer of the tomato sauce, a sprinkling of grated parmesan and then a single layer of aubergine (like a lasagna).  Repeat the layers as before until all ingredients are used up - finishing off with a layer of sauce and a sprinkling of parmesan. At this stage you can tear the mozzarella and place on top of the parmigiana. Alternatively, you can just finish with some dried breadcrumbs (or just sprinkle them over the mozzarella).  Bake in a preheated oven at 190 degrees for around 30 - 40 minutes. Best served warm.

Ingredients

 

3 Large Aubergines (Eggplant)

1 Onion

1 Clove Regular Garlic

2 Tins Plum Tomatoes

1 Pinch Sugar

1 Handful Fresh Basil

100g Grated Parmesan Cheese

125g Mozzarella

Handful of Dried Breadcrumbs (optional)

 

Method

 

Begin by preparing the aubergines. Remove the stalk and slice lengthways into 1cm slices. Brush with a little olive oil. 

Make the sauce by finely slicing an onion and softening it in a pan with a little olive oil and a crushed clove of garlic. Once the onion and garlic begin to give off their aroma, add the tinned tomatoes, break them up gently, add a pinch of sugar (to balance the tartness of the tomatoes) and simmer the sauce for 15 minutes.

Whilst the sauce is cooking, place the aubergine slices in a hot pan and cook them until soft and slightly charred. You may have to do these in batches. Once all of the aubergine is cooked, set aside.

Finish the sauce off with some torn fresh basil and a generous seasoning of salt and pepper. Use a hand blender to make the sauce smooth and creamy.

Take an ovenproof dish and begin to assemble. Start with a layer of the tomato sauce, a sprinkling of grated parmesan and then a single layer of aubergine (like a lasagna).  Repeat the layers as before until all ingredients are used up - finishing off with a layer of sauce and a sprinkling of parmesan. At this stage you can tear the mozzarella and place on top of the parmigiana. Alternatively, you can just finish with some dried breadcrumbs (or just sprinkle them over the mozzarella).

Bake in a preheated oven at 190 degrees for around 30 - 40 minutes. Best served warm.

Butternut Squash and Sage Ravioli

There is definitely something magical about making fresh pasta. Its easy, enjoyable and very therapeutic (and you get to eat the fruits of your labour). Don't get me wrong, I buy as much dried pasta as the next person to ensure simple and straightforward suppers through the week but if you have a lazy weekend and want to make something a little more special, I recommend you give this recipe a try. It's not a difficult thing to make, rather, it is a more time consuming process. Still, once you've made your own pasta once, I guarantee you'll want to do it more often - and believe me, its worth it!

 

 

 Ingredients     200g Tipo ’00’ Flour /Plain Flour  2 Free Range Eggs  Pinch of Salt  Half Medium Butternut Squash  Bunch of Sage Leaves  100g Butter  Parmesan (to finish)  Salt and Pepper to Season     Method     1. Make the pasta by placing the flour and salt in a bowl. Make a well in the middle and add the eggs - mix them into the flour. Turn the dough out onto a floured surface and knead for 5-8 minutes until slightly soft and elastic. Wrap in cling film and allow to rest in the fridge for 30 minutes.   2. To make the filling, hollow out the seeds from your butternut squash. Make a cut after the hollowed out area leaving about two thirds of the squash. Peel the hollowed third that is saved and slice into crescent shapes. Place on a baking sheet, drizzle with olive oil and season with salt and  pepper. Peel the remaining two thirds of squash and cut into cubes. Place the cubes into a baking dish, add 4-5 finely chopped sage leaves, drizzle with olive oil and season like before. Place both sets of squash into a preheated oven at 200 degrees for around 30 minutes.  3. When the squash is cooked and soft and golden, remove from the oven. Allow the crescents to cool and mash the cubes into a squash puree. Set aside.  4. Once rested, take the pasta dough and cut in half. Leave one half of the dough wrapped toprevent drying out. Press the dough out into a flat round and using a pasta machine on its biggest setting (1) - roll out into a long rectangle. Continue rolling out on each setting until you reach number 7 (alternatively, you can hand roll to a thickness of about 2mm).  5. Lay the pasta out on a a flat surface (horizontally) and, using a teaspoon, place small mounds of the cooled squash filling just below the centre line of the pasta, leaving a gap of about 3cm between each mound. Dip your finger in water and draw a line around each mound, then, pull the pasta down and over the filling to join the other side. Run your finger around each mound to ensure there is no air and the pasta has glued together. Take a cookie cutter or a knife and cut out the ravioli.  6. To cook, place the ravioli in a large pot of salted boiling water for 2-3 minutes - one cooked, remove with a slotted spoon and place into a pan of melted butter, seasoned with salt and pepper and flavoured with a few leaves of sage. Coat the ravioli in the sage butter sauce and serve with one or two roasted squash crescents and a grating of parmesan.

Ingredients

 

200g Tipo ’00’ Flour /Plain Flour

2 Free Range Eggs

Pinch of Salt

Half Medium Butternut Squash

Bunch of Sage Leaves

100g Butter

Parmesan (to finish)

Salt and Pepper to Season

 

Method

 

1. Make the pasta by placing the flour and salt in a bowl. Make a well in the middle and add the eggs - mix them into the flour. Turn the dough out onto a floured surface and knead for 5-8 minutes until slightly soft and elastic. Wrap in cling film and allow to rest in the fridge for 30 minutes. 

2. To make the filling, hollow out the seeds from your butternut squash. Make a cut after the hollowed out area leaving about two thirds of the squash. Peel the hollowed third that is saved and slice into crescent shapes. Place on a baking sheet, drizzle with olive oil and season with salt and  pepper. Peel the remaining two thirds of squash and cut into cubes. Place the cubes into a baking dish, add 4-5 finely chopped sage leaves, drizzle with olive oil and season like before. Place both sets of squash into a preheated oven at 200 degrees for around 30 minutes.

3. When the squash is cooked and soft and golden, remove from the oven. Allow the crescents to cool and mash the cubes into a squash puree. Set aside.

4. Once rested, take the pasta dough and cut in half. Leave one half of the dough wrapped toprevent drying out. Press the dough out into a flat round and using a pasta machine on its biggest setting (1) - roll out into a long rectangle. Continue rolling out on each setting until you reach number 7 (alternatively, you can hand roll to a thickness of about 2mm).

5. Lay the pasta out on a a flat surface (horizontally) and, using a teaspoon, place small mounds of the cooled squash filling just below the centre line of the pasta, leaving a gap of about 3cm between each mound. Dip your finger in water and draw a line around each mound, then, pull the pasta down and over the filling to join the other side. Run your finger around each mound to ensure there is no air and the pasta has glued together. Take a cookie cutter or a knife and cut out the ravioli.

6. To cook, place the ravioli in a large pot of salted boiling water for 2-3 minutes - one cooked, remove with a slotted spoon and place into a pan of melted butter, seasoned with salt and pepper and flavoured with a few leaves of sage. Coat the ravioli in the sage butter sauce and serve with one or two roasted squash crescents and a grating of parmesan.

Pumpkin Carbonara

It's beginning to look a lot like Christmas and with the temperature cooling and the nights drawing in, I can't help but crave some comfort food. This dish is not a traditional carbonara - in fact, there isn't an egg or a lardon in sight. Instead this is a creamy, rich and tasty veggie alternative that warms the soul aswell as the tummy - the carbonara name fits (shhh don't tell the purists). It's made quickly and simply and is the perfect thing to eat cosied up on the sofa in your pjs. 

 

 

                                                                           Ingredients  1/2 Large Butternut Squash/Pumpkin  2-3 Springs Thyme  2tbsp Olive Oil  3tbsp Cream/Coconut Milk  1tsp Paprika  Large Handful Baby Spinach   1/2 Large Onion  1 Clove Garlic  250mls Vegetable Stock  Salt and Pepper to Season  Pasta of your choice.  Feta Cheese to finish     Method     1. Begin by peeling the butternut squash / pumpkin and removing the seeds. Chop into small cubes and place into a baking tray with a good seasoning of salt and pepper, a tbsp olive oil and a few thyme leaves. Toss to coat and place in a preheated oven at 200 degrees for 25-30 minutes or until soft.  2. Once the pumpkin is cooked and cooled, place 3/4  into a food processor (reserving a few to sprinkle over at the end) with the cream and paprika and blend into a thick puree. Add a pinch of salt and pepper if needed.  3. Place your pasta into boiling water and cook according to packet instructions.  4. Whilst the pasta is cooking, finely chop the onion and place into a frying pan with the remaining olive oil, salt and pepper and a crushed garlic clove. Cook on a medium heat until softened (take care not to burn the garlic). Once the onions and garlic are cooked and soft, add the puree into the pan and combine. Add the vegetable stock and cook for 5 minutes to reduce slightly and thicken up. Add the spinach leaves to the sauce and the cooked pasta and toss lightly together.   5. Divide the pasta onto the plates and finish with a few remaining cubes of roasted pumpkin, a crumble of feta and twist of black pepper!                                                                                  

                                                                          Ingredients

1/2 Large Butternut Squash/Pumpkin

2-3 Springs Thyme

2tbsp Olive Oil

3tbsp Cream/Coconut Milk

1tsp Paprika

Large Handful Baby Spinach 

1/2 Large Onion

1 Clove Garlic

250mls Vegetable Stock

Salt and Pepper to Season

Pasta of your choice.

Feta Cheese to finish

 

Method

 

1. Begin by peeling the butternut squash / pumpkin and removing the seeds. Chop into small cubes and place into a baking tray with a good seasoning of salt and pepper, a tbsp olive oil and a few thyme leaves. Toss to coat and place in a preheated oven at 200 degrees for 25-30 minutes or until soft.

2. Once the pumpkin is cooked and cooled, place 3/4  into a food processor (reserving a few to sprinkle over at the end) with the cream and paprika and blend into a thick puree. Add a pinch of salt and pepper if needed.

3. Place your pasta into boiling water and cook according to packet instructions.

4. Whilst the pasta is cooking, finely chop the onion and place into a frying pan with the remaining olive oil, salt and pepper and a crushed garlic clove. Cook on a medium heat until softened (take care not to burn the garlic). Once the onions and garlic are cooked and soft, add the puree into the pan and combine. Add the vegetable stock and cook for 5 minutes to reduce slightly and thicken up. Add the spinach leaves to the sauce and the cooked pasta and toss lightly together. 

5. Divide the pasta onto the plates and finish with a few remaining cubes of roasted pumpkin, a crumble of feta and twist of black pepper!