Tag: carrot

March’s Recipes for Life challenge: what can you do with beetroot, carrot and cheese?

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Take part in the Recipes for Life food bloggers challenge for your chance to see your recipe featured in a new charity cookbook!

With such a great response to the first Recipes for Life challenge, I really can’t wait to see what dishes come in this month.

Your mission for March – should you choose to accept it – is to show us what tasty and tempting dishes you can create using beetroot, carrot and cheese.

As you’ll recall from last month, this challenge is run in conjunction with a fantastic charity called SWALLOW, which supports adults with learning disabilities to lead more independent lives. SWALLOW is looking for new recipes for its members to make in their cookery lessons, and ultimately to include in its new cookbook coming out later this year. Therefore it’s important entries to Recipes for Life focus as much as possible on the three key ingredients and aren’t too complicated to make.

This month your dishes featuring beetroot, carrot and cheese can be either savoury or sweet, raw or cooked and you can use any kind of soft or hard cheese you like, just so long as it’s widely available.

Recipes for Life: how to enter

  1. Display the Recipes for Life badge (shown above) on your recipe post, and link back to this challenge post.
  2. You may enter as many recipe links as you like, so long as they are based on the three main ingredients selected for this month and accompanied only by basic store cupboard items.
  3. Send your recipe URL to me at vanesther-at-reescommunications-dot-co-dot-uk, including your own email address and the title of your recipe or post. The closing date this month is Tuesday 26 March 2013.
  4. If you tweet your post, please mention #recipesforlife, @BangerMashChat and @SWALLOWcharity in your tweet and we will retweet each one we see.
  5. Feel free to republish old recipe posts, but please add the information about this challenge and the Recipes for Life badge.
  6. As entries come in, links to these will be added to this page and at the end of the month there will be a round-up of all entries received.
  7. SWALLOW staff and members will choose their favourite recipe at the end of each month, and the winner will receive a small prize.
  8. A selection of recipes entered each month will be featured in the SWALLOW cookbook to be published later this year, helping the charity to raise much needed funds for its ongoing work.

Any questions, please feel free to email or tweet me and best of luck with your dishes!

March’s entries

  1. Carrot and Beetroot Soup with Cheesy Croutons from The Garden Deli
  2. Beetroot and Carrot Pancakes with Herby Mascarpone from Bangers & Mash
  3. Roasted Roots and an Easy Roasted Roots Pizza from Chez Foti
  4. Baked Cheesy Meatballs with Beetroot Sauce from The Crazy Kitchen
  5. Roasted Vegetable and Goat’s Cheese Risotto from Under The Blue Gum Tree
  6. Two-of-your-five-a-day Chocolate Cake from The Crazy Kitchen
  7. Beetroot, Carrot and Cottage Cheese Salad from The Crazy Kitchen
  8. Beetroot, Carrot and Goat’s Cheese Tatin from Martin at The Tempest Arms
  9. Beetroot, Carrot and Goat’s Cheese Muffins from Chocolate Log Blog
  10. Beetroot, Carrot and Feta Cheese Salad from Bangers & Mash
  11. Carrot and beetroot cake with a cream cheese topping from Lucy at The Bell Inn

Parsnip and carrot cakes

Posted in Cakes and biscuits, Puddings and desserts, RecipesTagged , , , , , , , 14 Comments

While it might be unlikely you’ve arrived at this page if you dislike parsnips, these cakes actually happen to be perfect for anyone who isn’t a member of the parsnip fan club as you would never guess they contained any if you hadn’t been told first.

Beautifully moist and incredibly moreish, they’re a great way to use up unwanted parsnips, particularly when they become a slightly too frequent inclusion in the veg box this time of year.

Personally, I rather like parsnips. They’re delicious roasted, when they take on that sweet caramelised flavour, with a slightly crunchy, slightly chewy texture. My other half however strongly disagrees and groans if he sees them in the fridge. Despite that he gobbled up these parsnip cakes more than happily.

Without the cream cheese topping, they are very tasty and ideal for the children’s packed lunch boxes or an after school treat. But with the topping, they are elevated to a decadent and indulgent level of scrumminess you’d simply never believe a root vegetable could reach.

Parsnip and carrot cakes

Makes 12 muffin-sized cakes

180g butter
250g demerara sugar
100ml honey
3 eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips, peeled and grated
150g carrots, peeled and grated
50g sultanas

For the topping (optional)

400g icing sugar
100g cream cheese
50g soft butter

Preheat the oven to 180°C / gas mark 4.

Put the butter, sugar and honey in a large pan and melt over a gentle heat, and allow to cool slightly. Mix in the eggs, and then the flour, baking powder and mixed spice. Then stir in the parsnip, carrot and sultanas.

Spoon the mixture into paper muffin cases in a 12-hole muffin tray and bake for 20-25 minutes until golden brown and the top is springy to the touch.

Cool the cakes for five minutes in the tin before turning out onto a wire rack to cool completely.

To make the topping, cut up the butter and then cream together with the cheese. Gradually add the icing sugar and beat in until there are no lumps. Smear generously and lovingly over your cakes.

Best eaten with a fork in polite company. But if you’re like me, you’ll find yourself devouring these late at night, straight from the tin and with such gusto you end up with topping all over your face. Bliss!

Courgette and cheese scones

Posted in Recipes, VegetarianTagged , , , , , , , 11 Comments

With both of my girls now at school and with me working away from home most of the week, keeping the contents of our lunch boxes vaguely interesting is an ongoing challenge. Normally I go for set staples like rolls, pasta or rice salads, pitta bread and hummus – that kind of thing. From time to time though I do like to bake something a little bit different, but something which isn’t too much of a departure from the norm that the kids leave it untouched.

These courgette and cheese scones fit the bill perfectly. Tasty and moist, they are the ideal finger food and are packed full of goodness. Ideal served cold from a lunch box or warm straight from the oven. And they aren’t too much of a faff to make. A definite winner in my book.

Courgette and cheese scones

Makes 12

225g self raising flour
1 tsp baking powder
45g soft butter
115g Cheddar cheese, grated
1 courgette, grated
1 carrot, grated
2 spring onions, finely chopped
handful of fresh herbs, chopped (I used thyme and oregano)
salt and pepper
2 tbsp creme fraiche
60ml milk

Preheat the oven to 200°C / gas mark 6 and grease a baking sheet with a little butter.

Sieve the flour and baking powder into a large mixing bowl. Rub the butter in the flour until it looks like fine breadcrumbs.

Add the cheese, carrot, courgette, spring onion, herbs, salt and pepper. Combine and form a well in the middle. Pour in the creme fraiche and milk and mix together to create a sticky dough.

Lightly knead the dough on a floured surface and then form into 12 scone shapes and place on the baking sheet.

Bake in the oven for 15 to 20 minutes until golden brown. Cool a little on a wire rack before serving.

These scones can be frozen, or can be kept  in an airtight container for up to five days.

Sausage, carrot and fennel bake

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My family is rather partial to the odd sausage or two. Or three. In fact, we eat rather a lot of them in our house. And now that I’m trying to be a bit more creative with our food, I’m always on the look out for new ways to present the humble banger. This sausage, carrot and fennel bake, which first started life as a Leon vegetarian side dish, is a great meal.

I love Leon. I love their style, their ethos, their food. If I lived in London and had rather more money, I’d be eating there all the time. But as I don’t on either count, I have to make do with their cookery books. Leon’s focus is on fabulous ingredients:

When we first started Leon… we tried to imagine what a high-street fast food joint might be like in heaven: a place where fresh unprocessed, satisfying meals are served with pride. (From ‘Naturally Fast Food’)

That says it all. Leon’s approach to food is definitely the Bangers & Mash approach. My food might not always hit the same culinary heights but I’m aiming in the same direction at least.

In Leon’s Naturally Fast Food, there’s a delicious recipe for roast carrots and fennel in parmesan breadcrumbs. I discovered it on one of those common occassions when an item arrives in the veg box and I desperately needed ideas on what on earth to do with it. The item this time was a fennel. Obviously any proper foodie worth their salt would be going wild with excitement at all the possibilities presented by a fennel. I just needed to find something that the kids might actually eat. And this recipe worked a treat.

After making this dish a few times, it occurred to me that with the simple addition of a few sausages, this side dish could become an easy one-pan main meal. I tried it and it worked. One of my more successful experiments. So here it is. My sausage, carrot and fennel bake, with a little help from the kind people at Leon.

Sausage, carrot and fennel bake

Serves 4

8 good quality pork sausages
500g carrots, peeled and cut into diagonal chunks
500g fennel, trimmed and cut into wedges
4 tbsp olive oil
a handful of fresh rosemary, leaves picked
100g stale white bread (if you only have fresh, bake a couple of slices in a low oven for 1o minutes)
4 cloves of garlic
salt and pepper
50g parmesan cheese, grated
Preheat the oven to 220ºC/gas mark 7.

Put 2 tbsp olive oil and the sausages into a large roasting tin and bake in the oven for 10 minutes.

In a bowl, toss the carrots and fennel in the remaining oil. Turn the sausages and then add the carrots and fennel to the roasting tin along with 75ml of hot water.

Put back in the oven for 15 minutes, then turn the vegetables and sausages and return again for another 10 to 15 minutes, until the carrots and fennel are tender and the sausages are browning.

Into a food processor, place the stale bread, rosemary, garlic, salt and pepper and blitz until you have fine, herby breadcrumbs.

Once the sausages and vegetables are cooked, sprinkle over the breadcrumbs and then scatter over the parmesan. Return to the oven for a further 10-15 minutes until the topping is golden and crispy. And serve.

For a slightly different take on the same dish, head over to Emma’s Kitchen. The lovely Emma saw a picture of my sausage and fennel bake on this blog a couple of weeks ago and rustled up her own version. It’s quite similar but she uses ciabatta for the topping and also parsnip and onion. I’ll definitely be giving it a try sometime soon!

Pork, black pudding and apple pie

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I remember my Nana Barbara taking me to Bury Market when I was a little girl. I must have been about six or seven. What I remember most was seeing a pair of the most amazing sparkly, silver, strappy shoes. With heels. And I wanted them so, so much. But of course I didn’t get them. If I did, it wouldn’t be one of those memories that stayed with me forever I suppose.

If you took me to Bury Market these days, I don’t think I’d be looking at clothes or shoes, even of the silver variety. It would be the food stalls that would receive my undivided attention.

One item in particular I couldn’t leave without would be some proper Lancastrian black pudding. So it might be one of those food stuffs you don’t want to think too much about what goes into (it’s largely pork blood and fat, if you were unsure), but it’s a food I’ve loved since I was a child, especially as part of a cooked British breakfast. It’s probably due to my northern roots on my Dad’s side.

When I saw a recipe featuring black pudding on my Twitter timeline recently, I knew immediately I’d have to try it. @seldom_seen_boy had seen Brian Turner cook a pork and black pudding pie on that British institution of daytime television known as This Morning. I made a mental note there and then that the next time we had roast pork, I’d use the leftovers to make this pie.

So that’s precisely what I did, and it was very, very good. I wasn’t 100% sure whether the rest of the family would like it. My husband’s never been all that keen on black pudding and I thought the kids might turn their noses up at it too. Overall though it got a thumbs up. Only my seven-year-old was a little unsure, and about halfway through she started picking out the black pudding. But at least she had a go.

Personally I loved it. Who needs silver shoes when you have a black pudding pie, eh?

Pork, black pudding and apple pie

Serves 8

1 tbsp vegetable oil
30g butter
1 onion, peeled and chopped
2 cloves of garlic, crushed
1 large carrot, grated
1 x 400g tin chopped tomatoes
300ml chicken stock
350g roast pork, shredded
250g black pudding, diced
2 apples, peeled and diced
Salt and pepper
500g ready made shortcrust pastry
1 egg, lightly whisked

Preheat the oven to 200ºC/gas mark 6.

Heat the oil and butter in a large pan, and gently cook the onion, garlic and carrot until they start to colour.

Add the chopped tomatoes and chicken stock and simmer gently without a lid for 15 minutes. Stir in the shredded pork.

In a separate pan, fry the black pudding and apple until slightly browned. Then stir this into the rest of the pie filling. Season, bring to the boil, and then leave to cool.

Roll out half the pastry into a thin circle the same size as an ovenproof dish. Grease the dish and then lay over the pastry. Pile on the pie filling.

Roll out the second half of the pastry into a circle the same size as the first. Egg wash the rim of the pie and lay the lid over the filling. Press the rim, scallop the edges and cut a tiny air hole in the centre of the pastry. Brush with egg wash and bake in the oven for 30-40 minutes until golden brown.

Serve with mashed potatoes and onion gravy.

Carrot, coriander and ginger soup

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Soups are wonderful. They’re so simple to make and great for a quick lunch with crusty bread, and at tea time I often give my girls a bowl of soup and a sandwich.

Carrot and coriander soup is one of our family favourites. Now and again I add ginger to give it a little extra zing, perfect to warm the bones on a chilly day.

I like to cook up a big pot of soup on a Sunday to warm up for lunches through the week.

Ingredients

1 tbsp sunflower or vegetable oil
1 onion, peeled and chopped
1 piece of ginger about as long as your thumb, peeled and finely chopped
8 carrots, peeled and sliced
1 potato, peeled and diced
1 litre vegetable stock, hot
1 large bunch fresh coriander, roughly chopped
Salt

Heat the oil in a large pan and add the onion. Gently fry until golden, then add the ginger and cook for two minutes.

Add the carrots and potato and cook for a minute or two before pouring in the hot stock.

Bring to a gentle simmer, then cover and cook for 15 minutes. Stir in the coriander (reserving a little for garnish) and cook gently for another minute.

Liquidise the soup until smooth using a handheld blender or in a jug liquidiser. Taste and add a little salt if needed.

Serve with a little chopped coriander on top.