Oh my Darling Clementine!

Who doesn't like a Christmas Stocking? Finding small, individual treats to pop inside is the essence of giving. Waking up and groping for the lumpy bumpy stocking at the end of the bed is the joy of receiving. I'm in my fifties and my husband and I still do stockings for one another. My grown up children say it's still the most exciting part of Christmas Day. The anticipation and the pure selfish decadence is a wonderful start to the day.

One item guaranteed to be there is an orange (tangerine, clementine or satsuma). St. Nicholas allegedly threw gold into the homes of poor girls who had no dowry and some of it landed in the stockings hanging to dry. We now put oranges in Christmas stockings to represent that gold. Another story is that during the depression when toys and sweets were unavailable, an orange would provide a sweet, healthy treat.

Either way, we all love a form of orange in our Christmas stockings. It can be a nutritious start to the day, be saved or returned to the fruit bowl, or, made into a festive drink such as a Ginger St. Clement's along with squeezed juice from fresh root ginger, red grapefruit and lemon juice.

Christmas Pudlets!

I read this recipe in a magazine and hope I've remembered it correctly. It's an easy-peasy Christmas canapé dessert; ideal as party food  and can be made a few days in advance and refrigerated.

Buy a 500g Christmas pudding (one suitable for vegetarians)

Crumble into a bowl either using fingers or an electric mixer

Melt 100g dark chocolate and stir or whisk into above mixture to evenly distribute

Using hands roll mixture into even sized balls (I weigh each one because I'm quite OCD)

Put in the fridge to cool whilst you melt 100g white chocolate

Dribble the white chocolate over the top of the cooled mini puds

Decorate with icing holly leaves or red and green sprinkles

They are best served direct from the fridge. A little taste of Christmas in one mouthful

Sterling Stuff!

So this week's big news for vegetarians and vegans has been the shocking announcement that traces of tallow (rendered animal fat) are to be found in the new £5 notes. This has caused outrage with at least one vegetarian cafe refusing to accept the notes. Whilst my personal reason for being vegetarian relates to basically not liking meat, I don't want animals to suffer for the sake of feeding the world. However, the fact that a by-product of the animal is being used in the making of money (quite literally) does not offend me. Having said that it seems odd that, in our world of substituting artificial ingredients to replicate natural ones, we can't find a suitable alternative.

In the soap making world, tallow and lard were often used but now widely substituted with natural palm oil. I wonder if this would work in our Lady Godivas?

Although the production of palm oil is a contentious issue with indigenous people and animals being uprooted as land and forests are cleared for oil palm plantations. This in turn causes many environmental problems.

I don't know what the solution is; perhaps going back to the old notes which have served us so well for many years? Perhaps carrying a bit more shrapnel in our purses?

To my knowledge neither the Queen, nor Winston Churchill were vegetarian so I'm sure they won't mind.

Hamming it up!

What is it about ham that makes Joe Public think it's acceptable to feed vegetarians? Of all the meat/fish I've been inadvertently given, ham has been the most common.

I've been asked to:

"pick ham off pizza"

"scoop ham out of soup"

"quit eating ham quiche" (after I'd ordered the veggie one)

"not be touchy if ham touches my food"

The latest incident was whilst eating out at a fabulous tapas restaurant called Riccis. Two of us chose vegetarian plates which included a cheeseboard and began tucking in. On closer inspection I noticed a slice of Parma ham hiding under the red grapes. Shocked, we complained and the waiter, also rather shocked, offered to replace it. As he whisked it away one of our meat eating friends confessed to placing her piece on the cheeseboard as she didn't want it. She was mortified when she realised what she'd done!

In my local town there is a cafe-bar called "Friends of Ham" serving craft beers and cured meats and cheeses. It has a great vibe and I enjoy bobbing in for a drink but feel like going undercover as I don't want people to think I'm a friend of ham!

I would like to be a friend of pigs though!

I'm thinking there should be a veggie cafe-bar across the road. Chums of Cheese? Amigos of Manchego? Lovers of Lentils?  

That Old Chestnut!

Last year I wrote about chestnuts and here I am again. It must be the time of year.

A friend had booked a restaurant for last night and had kindly checked the menu on the website to make sure there were vegetarian options. YESSS! Chestnut risotto! That'll do nicely! I was practically salivating all the way to the restaurant in anticipation only to find, NOOO! They'd run out! Gutted!

The same friend had spent time in Italy last month and sent me photos from a walk through the forest. They were walking on a spongey path of fallen chestnuts, literally hundreds of them. They then roasted them on an open fire. SOOO jealous!

My quest for this week is to make myself a chestnut risotto. A quick glance at recipes has shown the inclusion of pancetta! I guess it can just be left out. That and the chicken stock! 

I'm not a Celebrity (and won't eat worms)

Sooo excited! "I'm a Celebrity ... Get Me Out of Here!" starts a new season tonight. Lovable duo Ant and Dec will be hosting as another set of celebrity wannabes-for-the-second-time-around put themselves through their paces. The challenges will include physical, mental and, of course, edible.

During the eating trials contestants are required to eat or drink foods made up of insects such as crickets, mealworms, witchetty grubs, cockroaches and spiders. Then there are the real meat dishes of animal genitalia, brains, tongues, eyes and tails. 

Obviously any Celebrity Vegetarians would not be able to compete. Those who remember vegan Gillian McKeith will recall her refusal to do almost all the challenges for fear of, well, everything. Heaven knows why she agreed to appear on the show. Probably the lure of being in the spotlight once again and earning a not-inconsiderable amount of money.

I love the programme and would relish some of the challenges, not least to overcome some of my own phobias (of heights and edges particularly). However, there is no way I could possibly eat or drink the meat and fish, neither in a challenge nor as a reward. The daily rice and beans would suit me just fine.

Somebody should come up with a vegetarian version. Eating slimy exotic mushrooms and drinking truffle oil would be my own idea of hell.

Instead, I shall sit back and enjoy the show, perhaps with a glass of Baileys ... after all, if IAACGMOOH is on ... it must be nearly Christmas!

Pie Eater? Pumpkin Pie Cheater!

This week has incorporated Halloween, Mischievous and Bonfire Nights with pumpkins, baked potatoes and toffee apples being the fare of choice.

I love pumpkin soup, roasted pumpkin (served with a salty cheese, herbs and nuts) and last year made a pumpkin pie. 

I cheated a little with the pumpkin pie by using a shop bought sweet pastry case but did make the filling by steaming and blending the pumpkin flesh before adding evaporated milk, sugar, nutmeg and eggs. This was poured in to the case, baked, cooled and sprinkled with icing sugar. It was a little like an egg custard and quite delicious. 

My children are now grown up and for the first time in many years I did not carve a pumpkin and trim the porch with skulls, bats, cauldrons and cats. Needless to say, we had no trick or treaters! I did miss sporting my pumpkin deely boppers and handing out sweets to little monsters and I have missed the pumpkin flesh. However, I do have a plan ...

A bought sweet pastry case

A bought pumpkin pie filling

Mix in the evaporated milk, sugar, spices and eggs

Bake

Cool and sprinkle with icing sugar

Eat!

Crisp Days!

Who doesn't enjoy an autumnal walk, splitting conker shells to reveal their polished wooden jewels, feeling beech nuts pop beneath your feet and kicking mounds of golden, bronze and copper leaves with the inner thrill of a five year old?

This has been a particularly good Autumn with mild and dry days. Everything around us is crisp from the aforementioned leaves to the apples picked or scrumped from the trees.

Speaking of all things crisp(!) I provided friends with some bought vegetable crisps this week. Tasty shrivelled bits of beetroot, parsnip, carrot and sweet potato, they do look remarkably like eighties pot pourri! Actually in the eighties I had my first potato skins with sour cream and yes, they were actual deep fried potato peelings! Why not? All the goodness is there in the skin although now I think we would oven cook them. My mother in law used to have a crisp maker which was a slotted rack to use in the microwave and now lurks at the back of the gadget graveyard (sorry, kitchen cupboard!)

A gadget is not required. Apparently you need to slice a potato as thinly as possible (using a mandolin) then rinse and soak in water for half an hour to get rid of the starch. Pat dry with a clean cloth or kitchen roll. Deep fry in batches and drain on kitchen paper, seasoning whilst warm OR spritz with oil and bake in the oven, again adding flavour whilst warm. If using root vegetables treat the same way, omitting the destarching stage.

We have come a long way since the little blue bag of salt packets and the flavours, textures, cuts and shapes vary greatly. Bizarrely for a vegetarian, I am partial to beef and onion flavour. A good job it is only flavouring! 

 

Spot the similarity!

Don't skip a beat!

Many a time I have been red as a beetroot (probably due to all the embarrassing experiences I've encountered) and many a time I have enjoyed eating beetroot in all its forms.

In my younger days I would enjoy pickled beetroot in salads and sandwiches, delighting at how the juices would turn everything a lovely shade of pink, including fingers, lips and tongues! There's nothing wrong with that but it has much more versatility.

Beetroot is relatively easy to grow and tiny beetroot can be picked and enjoyed for their baby sweetness whilst others can be grown to full size and harvested. The double beauty of beetroot is that the leaves can be picked and eaten in salads.

There are many varieties to choose from and, as well as the velvet burgundy, they come in an array of colours including yellows and oranges and candy striped pinks. They can be eaten cooked or raw, hot or cold. The possibilities are endless.

In Hungary I enjoyed shocking pink beetroot soup where they also use beetroot to make borscht (a sour soup served in many Eastern European Jewish communities).

In Ambleside I enjoyed a colourful beetroot starter served cold.

In Harrogate I enjoyed a rich chocolate velvet cake made with ... Yes - Beetroot!

At home I roast beetroot along with butternut squash, adding pecan nuts for the last 10 mins. This is served with a tangy cheese such as feta. The following day I eat it cold from the fridge! As a starter it can be pimped up a bit with salad leaves, a mustard dressing and topped with roast vegetable crisps.

So, without beating around the bush, you just can't beat beetroot!

Hungry in Hungary!

For the first time in nearly two years I missed writing last week's post. My weekend was spent with girlfriends in Budapest, Hungary, and there was just so much to do and see (including a 10k run) that time ran out.

We stayed in Pest where the robust buildings lined streets which had seen much turmoil over the years and crossed the Danube to Buda in order to climb the hill to the castle and view Pest from a great vantage point.

Autumn had arrived with cool sunny days and chilled clear nights. Time for some comfort food. I would say that my friends enjoyed quite a lot of meat and fish dishes and my vegetarian meals were certainly different. The presentation was always immaculate and the waiting staff friendly and informative. My highlights were pea soup and beetroot soup which were both attractive and appetising.

Warm bean salad

A raw vegetable curry with coconut broth eaten in the Jewish quarter 

I would have liked Goulash but wasn't able to find a vegetarian version. I do make it at home sometimes and this is my recipe:-

Onion, carrot, cabbage, courgette, celery, potato

Vegetable/olive oil

Tinned tomatoes

Cooked kidney beans

Tomato puree

Vegetable stock

Seasoning, paprika, mixed herbs

Gently cook the vegetables before adding tomatoes, beans, puree, stock and herbs.

Simmer for approx 20 mins and check seasoning.

Serve with a dollop of sour cream or plain yogurt.

Autumn Comfort!

The morning mist is descending, the leaves are twirling their way to the ground and the fruits are dropping from the branches. Perhaps this is the reason we refer to Autumn as Fall. Despite the sunshine today the temperatures have also dropped and, whether feeling the chill or feeling the blues, we seek comfort. This comes in many forms, including hearty and tasty food.

Today I have cooked mushroom and sage gnocchi. It's earthy and fulfilling and even my non-vegetarian husband enjoyed the meatless meatiness of the mushrooms.

2 echalion (banana) shallots

300g mixed mushrooms

8 sage leaves

100g dry white wine

400g gnocchi 

100g butter

Salt and pepper

Olive oil

Use 50g butter to slowly cook finely chopped shallots. 

Add finely chopped mushrooms.

When browned add wine and chopped sage (reserving some), bubble and reduce.

Put to keep warm.

Melt 50g butter and fry gnocchi until browned.

Combine with the mushroom mixture and season.

Fry a few sage leaves in oil as a garnish if required.

 

Hopefully there will be another glass or two of wine left in the bottle for you to do a cheers to the funghis (fun guys) past and present who have made our worlds a little brighter.

Get Wind Of This!

I am currently training for another 10k run and am reminded of a previous confession (New Year's Resolutions! Blog dated 11.1.15). At that time my friend and I would run in the evening (after tea) and whilst I parped my way around the course, she would laugh until she wet herself! Well now I run first thing in the morning before breakfast and no longer have a problem.

Let's not beat about the bush though. Vegetarians are definitely prone to wind and the main vegetable culprits (containing high amounts of unabsorbable carbohydrates) include:

Beans, brocolli, cabbage, cauliflower, artichokes, onions and Brussels sprouts. 

Also lentils and fruit such as raisins, prunes and apples.

Perusing a magazine at the hairdressers the other day, I think I may have found the solution; 

And for my friend;

So wish us good luck with our run - we will be panting all the way!

Flying the nest!

One child returned to University today and the second starts next week. By this time next week I will be an empty nester and either cheering wildly or sobbing uncontrollably!

I have always imagined, had I been to university, that I would have lived in some cosy bedsit, reading my Cranks' Recipe Book with a pan of lentil soup permanently bubbling away on the single stove and that I, due to lack of funds for nourishment, would be a petite size 8. Perhaps that's the way it used to be but how things have changed...

Residential "Halls" are pretty good and kitted out with oven, hob, kettle, microwave etc. There is still the choice of being catered for or not. A myriad of student cookbooks are available with and without vegetarian options. Although being vegetarian was cheaper than being a carnivore back in the day, nowadays there are cheap cuts of meat on offer and vegetarian food has become exciting and, a little more expensive. For example, halloumi cheese is as expensive as bacon. Also, buying and cooking for one is more expensive and the small branches of supermarket found in every student area tend to charge a premium as they have a captive audience; hardly fair for those on a tight budget!

My son spent his first year eating pot noodles, crisps and goodness knows what else; not to mention the lashings of liquid he consumed! Instead of shrinking in size he became larger and unhealthier. By his third year, armed with Jamie O's Ministry of Food book, he was sharing digs with four friends and had a cooking rota which was a great success. They even had a pre-Christmas Dinner with all the trimmings. When the proceedings got a little noisy the grumpy neighbours called the police who were amused to find the boys in their cracker hats and festive jumpers singing hearty renditions of Christmas songs!

Child number two is a good baker but has rarely cooked so, along with her essential cushions and fairy lights, I have armed her with a student cookbook and girly matchy-matchy utensils in the hope that she learns to enjoy cooking and remains a healthy size and weight!

Sherry Baby!

Returning from Ibiza and feeling chilled and relaxed got me thinking about Spanish food, drink and customs. I wrote about Spanish tapas in my blog Top Tapas dated 23/8/15 and touched on the history behind tapas food. It all started with the sherry drinkers in Andalucia protecting their drink from fruit flies by placing a piece of bread over their glasses. Over time, the bread was eaten and more and more snacks were introduced as an accompaniment to sherry until they became a meal in their own right.

Sherry is a fortified wine, meaning that a distilled spirit such as brandy is added. These wines include Marsala, Port, Madeira, Vermouth and Sherry. 

Sherry comes from the area around Jerez in S/W Spain, has protected designation of origin status and ranges from extremely dry to very sweet. The accompaniment to the strong and varied flavours of Spanish tapas is generally a (dry) fino sherry served chilled. New Sherry Bars are popping up in London and around the country as Spanish cuisine is embraced.

It's all a far cry from those sweet wedding reception sherries of old or the musty old bottle brought out on Christmas Day. In the late 1980s/early 1990s I remember pre-drinking at Yates Wine Bar where a dock or schooner of sherry was gulped down to get the night started. It was served at room temperature and was pretty disgusting but it did hit the spot. Apparently it was an Australian fortified wine and not actual sherry. Another memory of the eighties was hosting an impromptu after-party and as everyone raided our drinks cabinet one guest drank almost a full bottle of Emva Cream!

My parents still enjoy a glass of sherry every day at around 4-5pm before making dinner. They recently bought new glasses but were somewhat perturbed to find they were smaller than their old ones! They may need a top-up! "Salud!"

Noah and the F(l)ood!

Chilling on the White Isle so just a brief blog this week. 

The food has been good with lots of healthy/vegetarian cafes. Breakfast consists of wonderful creamy yogurt with muesli, fresh fruit kebabs and pancakes. Lunchtimes offered hummus, Mediterranean salad and cheeses. My evening meals were pasta arrabiata, tapas and breaded Camembert with salad. 

The restaurant last night was reached by a steady uphill climb culminating in spectacular views and an amazing sunset. Less spectacular was the delicacy menu consisting of alligator, ostrich, zebra, camel, kangaroo and bison! OMG! Even my meat eating friends were shocked! Presumably these delicacies were fresh from the freezer, unless of course there was a zoo at the back of the restaurant!

It's a shame there's no modern day Noah to save these animals from being f(l)ooded!

My Flexible Friend!

Back in my baby blogging days (9/11/14) I gave definitions for vegetarian, vegan and pescatarian. Well now there's a new buzz word on the block; flexitarian!

This enables people to eat a mostly plant-based diet whilst still enjoying a meat or fish dish occasionally! Apparently lots of people have tried being vegetarian but still can't resist a bacon sandwich or have been long-term vegetarians who have come back to the idea of eating small amounts of sustainable meat, poultry, fish and seafood. For others it may be a way of going a step beyond meat-free Monday as people recognise the health, financial and environmental benefits of eating the vegetarian way.

Personally I don't like meat or fish and so after 26 years of being vegetarian I can't imagine being tempted back from the green side! However, never say never, I have met many people who have returned after decades away from meat.

My husband has bought me a cook book entitled The Part-time Vegetarian by Nicola Graimes. I'm not sure of his intentions as he is definitely ('though not in huge quantities) a meat and fish eater. The book gives vegetarian recipes with a "part-time variation" enabling meat or fish to be added. As he does not like many vegetables, nor many pulses, I'm at a loss as to what I might make that will suit us both. The children are off to Uni next month and it really would be nice to be able to cook just one recipe for the two of us. Let's hope he can be flexible because, sure as hell, I cannot! 

Little and Large!

Late August/early September means show-time! There are village, town and county shows up and down the country (see my blog showing off dated 13/9/15).

In the grow and show category the aim is to show 3 uniform fruit or vegetables but there is always a prize for the largest vegetable. Obviously this is just for fun as any large item would be past its best and not great to eat. Nowadays the craze is for baby veg.

These are sometimes immature vegetables which are harvested early and enjoyed for their tender and delicate flavour. Other times they may be specially bred miniature varieties and can be grown in 6-12 weeks. If your fingers are not green, these can be found in most supermarkets; everything from baby beetroot, courgettes, turnips, aubergines ... the list goes on.

I don't remember baby vegetables being around when my own children were babies. It would have been so much easier to persuade them to eat a baby carrot than a large one. At least with broccoli we could convince our little darlings that they were eating baby trees! 

My favourite part of the film Big is when Tom Hanks' character, Josh, nibbles a baby sweet corn as though it were a full size one ... priceless! 

Getting your oats!

I have never been the cool kid; never mind a trend setter, I couldn't even keep up with the trends. I was probably the last person ever to be wearing a Bay City Roller scarf, the last person blowing their whistle in a nightclub and the last person to get a smart phone!

Well here I am again; this time telling you about overnight oats!

It turns out the idea came from some Swiss doctor way back in the 1900s. I may be behind the times but really? Anyway, the point is, they are a nutritious, no-cook, make-ahead, healthy breakfast which can be tailored to your taste and personal preference.

The first time I made them I stuck to a Quaker Oats recipe which included:-

Half a cup of Quaker Oats

Half a cup of low fat milk

A spoonful of yogurt

A spoonful of peanut butter

A pinch of salt

A pinch of cinammon

Some chia seeds

Some chopped banana

Layer the ingredients in a jar, screw the top on and place overnight in the fridge. The next morning, unscrew the lid and voila breakfast is served. The oats will have absorbed some of the liquid so they soften and all the flavours will have infused.

The combinations are innumerable. You could use soya or almond milk, any flavour yogurt, honey or maple syrup sweeteners, any nuts, seeds or spices and any fruit you desire. The website is full of inspiration.

I love porridge in winter; it's so pudding-like and comforting. This is a great summer alternative and ensures you can still have your oats - and enjoy them!

Turning Japanese!

Ah the English Lake District in summer ... The grey slate buildings match the slate grey skies and the trees, likened to Wordsworths daffodils, are truly "fluttering and dancing in the breeze." Nevertheless the scenery is spectacular, the hiking and sailing therapeutic and the shops ... well great if you're partial to hiking and sailing paraphernalia!

As we drove past Windermere we reminisced about a boat trip taken across the Lake four years ago. We smugly congratulated ourselves for securing seats on deck before a large party of Japanese tourists boarded. Having only just departed the jetty the first spits and spots of rain began and we stumbled downstairs to the lower deck which was full ... of Japanese tourists. We squeezed ourselves into a corner and, with only the lashing rain to view from the window, we turned our gaze inwardly.

The tourists had obviously just left their hotel for a trip across the water carrying backpacks and cameras aloft. A middle aged couple began to unpack their bag and set up a mid morning snack. First came the hard boiled eggs which were nibbled surreptitiously (although the eggy aroma soon let the secret out). Next a miniature pack of cornflakes were shared as if they were a bag of crisps and then a weetabix eaten like a biscuit! As each item of contraband was unpackaged my husband and I furtively nudged each other. The couple were clearly quite thirsty after all that dry food and so knocked back a couple of shots ... of UHT milk! Hilarious!

They had obviously raided the breakfast buffet (and who hasn't?) but surely surmised that English cuisine was fairly underwhelming. Still, funny as it was to watch, I dread to think how we would have fared had the roles been reversed and we had snitched a Japanese breakfast!

 

The Seventies!

My college years were 1978-1980; a decade before I became vegetarian. Although I wasn't making a conscious food decision at that stage, society was doing it for me. 

Freezers had revolutionised the way we ate. Frozen food shops popped up everywhere and, by the end of the seventies, half the population had a freezer in their home. It gave women more freedom as they could buy convenience foods or cook in batches and people no longer had to live by seasonal food. Ironic now, given that we have done a u-turn and want to eat food which is in season.

In 1979 I would rush home from college to eat a quick tea fresh from the freezer. My favourite was a mini pizza which had a cheap bready base, tasty tomato sauce and a scattering of grated cheese on top. It could be cooked in the oven or, I think, under the grill. I can't remember who made them but they came in a bag of 6, individually wrapped in plastic in a bread loaf type of bag. I loved them and, funnily enough, believed myself to be very American rather than Italian!

After tea I would fire up my yellow Honda Express and zoom down to Safeways supermarket where I packed shelves on the toiletry aisle from 5 - 9pm. At 6pm the shop closed and myself and 3 boys would be locked in to do our work until the night shift came on at 9pm. What a laugh we had. The boys would take turns to ride the forklift scooter-style whilst donning brown paper bags with cut out eye slits. Another evening someone might switch on the loudspeaker and read rude passages from the book section.

At 9pm Nigel (one of my co-workers) and I would mount our mopeds and ride home Chips-style.

Ah, the seventies ... 

Hallelujah for Halloumi!

Sooo sorry! Got back late last night and failed to write a post. I was visiting friends in the country; enjoying a drink in the village pub, taking the dogs for a walk, meeting, greeting and walking with alpacas and eating a delicious al fresco tea.

The meat kebabs were cooked on the barbecue but the veggie ones were done very separately in the Aga! They consisted of assorted vegetables and halloumi cheese.

This is one of my favourites and a good standby for vegetarians. It comes from Cyprus and is made from a mix of goat's and sheep's milk. It comes packaged in brine and is best fried, grilled or baked so that it caramelises slightly without actually melting. It is often flavoured with mint or other herbs and has a long fridge-life. A friend of mine calls it "squeaky cheese" which is a fairly accurate description. It is certainly semi-soft and slightly springy, a bit like hard mozzarella.

I like it in my roast veg pasta (see post I DO(n't) like Mondays! dated 31/1/16) or simply grilled to golden-brown and served with a sweet chilli sauce or capers as an appetiser. In restaurants I have had it battered and served with chips and mushy peas ... a fabulous vegetarian alternative to fish and chips. Just don't add salt and vinegar; it's salty enough! A large slice in a bap topped with onion and tomato makes a satisfying "burger". You can even make a Halloumi pie using filo pastry for an authentic Middle-Eastern take on our goats cheese parcel!

If you've never tried it before try saying "Hallooo to halloumi" and if you have eaten it, try some of the above ideas for new ways of using it. It really is a versatile ingredient.

Delizioso!

Back from Italy and recalling all the meals I have enjoyed and would like to replicate.

La parmigiana di melanzano - baked aubergine, tomato, mozzarella and Parmesan dish.

This is vegetarian comfort food at its best. Sometimes it can be a little too oily so look for recipes which use less oil. Make sure the cheese you use is a vegetarian substitute.

Spaghetti aglio, olio e peperoncino - spaghetti with garlic, oil and chilli.

This is a popular native Italian dish and is very simple yet delicious. Just be sure to share it with those you love - it has a lingering aroma!

Ravioli alla zucca e amaretti - pumpkin and amaretti biscuit ravioli served with sage butter.

The menu for the ravioli translated as ravioli containing pumpkin, candied fruit and biscuit. It did not, however, prepare me for the taste sensation I was about to encounter. So soft, subtle and sweet. There was just a coating of the sage butter which I prefer to full on sauce. Delicious!

I haven't included recipes here as there are plenty to be found on the Internet.

Finally, and only if you have room, finish your meal with a Tiramisu.

Oh yes, to continue my theme, a glass of limoncello or amaretto completes the meal nicely!

Hard Cheese!

I am writing this post from Desenzano on the shores of Lake Garda. The sun has just enjoyed its last twinkle on the water and the air is heavy and warm. This area is awash with olive groves and the vineyards produce wines such as the wonderful Bardolino rose. (I could wax lyrical about Aperol Spritzs too but with my recent posts on Pimms and Bellinis I feel this site is turning into a drinking blog!)

In Venice and Lake Garda I have eaten a variety of pasta dishes. Other highlights have been Pizza Pugliese and Parmigiana di Melanzane (a baked aubergine dish). The downside has been that many dishes contain Parmagiano Reggiano/Parmesan, produced just a few towns away and Grana Padano, with its headquarters here in Desenzano. These cheeses are NOT vegetarian! These products are made using calf rennet! Who knew? Most restaurants, home and away, state that dishes are vegetarian but do, in fact, contain these non-vegetarian cheeses.

The Vegetarian Society has launched a campaign asking businesses, chefs, journalists and restaurant owners to:-

- leave out these cheeses

- not call dishes containing them vegetarian

- use a vegetarian alternative*

- label clearly and be proud to say the cheese is vegetarian

*Three alternatives to Parmesan approved by the Vegetarian Society are:-

- Bookhams Vegetarian Pasta Cheese

- Vegusto No Moo Piquant

- Brazzale's Gran Moravia

So next time you're offered an extra by the waiter ... Only agree to the black pepper!

Bellissimo Bellini!

Apologies for the one day delay in posting this blog. I have surrendered myself to beautiful Venice and lost all sense of time. In Elizabeth Gilbert's book Eat, Love, Pray Italy was, of course, the Eat section. How there are not more obese Italians is a mystery with all that delicious pasta and pizza. They must feed it to the tourists and live on a Mediterranean diet of fresh fruit, veg, salad and seafood themselves. I researched the most popular Venetian meals and found them to be sadly wanting on the vegetarian front. However, I have found a way to feel totally at home in Venice and it's not in the food, but the drink!

The answer is to drink copious amounts of Bellinis. This is a cocktail originating in Venice made with Venetian Prosecco and peach puree and is truly delicious. It was invented by Giuseppe Cipriani, founder of the legendary Harry's Bar. The pink colour of a bellini reminded him of a toga worn by a saint in a 15th century painting by Venetian artist Giovanni Bellini.

So, whilst in Venice you can enjoy viewing the plethora of artworks by Bellini before heading off to enjoy drinking a Bellini. Saluti!

Love All!

What thoughts does Wimbledon conjure up? For some it may be the starched white outfits or the twang of the ball hitting the racquet; for others the tears, the tantrums, the triumph, the trophy!

For me it's all about the food and drink. Even as a child I would watch the players sipping their Robinsons barley water between games or having a nibble of a banana for energy. Of course, for the spectators there's much more on offer with hospitality, restaurants, fast food and picnics.

The quintessential ingredients for a day out at Wimbledon have to be a glass of Pimms (or a flute of Lanson Champagne if you prefer.) Finger sandwiches should be classic cucumber and cream cheese followed by a dish of strawberries and cream. Later you should move on to Afternoon Tea with a good old cup of English tea served with scones, strawberry jam and clotted cream.

There are many ways to serve Pimms and here is my version:

1 part Pimms No.1 

3 parts lemonade or ginger ale

Lots of ice cubes

Sage, mint and thyme leaves

Borage flowers

Lemon, cucumber and strawberry slices

 

Sir well and serve!

It really is ace!

Who's the Daddy?

Today is Father's Day; a day in which we celebrate fatherhood and male parenting. In our household it has been put on the back-burner due to exam revision and therefore our fathers have been given cards and gifts but are invited for dinner next Sunday. 

My husband and son did participate in a "lads and dads" competition at the Golf Club with my daughter and I joining them for Sunday Lunch. Whilst the Clubhouse has been given a thorough overhaul during the last 5 years and is now a lovely venue combining 125 years of tradition with a new modern edge, today felt like a step back in time for vegetarians!

I say Vegetarians but I believe I may have been the only one there today. We were asked several times "who is the vegetarian?" What I heard was "who is the awkward vegetarian?" Once I had admitted my disability (!) I was then given a choice:-

1) An omelette - surely we've moved on from the unimaginative 1970s?

2) A stir-fry - yes, just throw some prepared veggies around in a pan!

3) Mushroom Stroganoff - again a bit of a 1970s throwback.

As everyone else was having food from the carvery I went for the Stroganoff, expecting it to come with its usual accompaniment of boiled rice. No. A dish of button mushrooms in sauce arrived at the table. I was then asked to go to the carvery to get my roast potatoes to go with it. 

Vegetarian food has come a long way in the last few years with inspired and exciting dishes being created all over the world. Sadly, it would appear that inventive chefs have not yet arrived at old institutions like the Golf Club! Thank goodness it isn't Mother's Day!

The (Royal) Icing on the Cake!

IThis weekend, 10th, 11th, 12th June 2016 has been quite phenomenol. Her Majesty the Queen celebrated her (official) 90th Birthday. On Friday 10th she attended a thanksgiving service at St. Paul's Cathedral, London. Saturday 11th was the Trooping of the Colour on Horse Guards Parade plus the balcony appearance by the Royal Family with the RAF flypast. Today, Sunday 12th, she has hosted The Patron's Lunch which was a huge street party picnic along the Mall. Wow! I imagine by now she'll have her feet up in front of the telly. It's only when you stop to really think of her, with Prince Philip at her side, that you realise just how amazing she is.

On Friday I was invited to a Royal Bake-Off afternoon tea at a friend's house. The 20 or so guests were asked to bake something, wear patriotic colours and turn up at 2pm prompt! The house, as well as the guests, was dressed to impress in red, white and blue. After a glass of fizz and a rousing rendition of God Save The Queen, we strolled out into the garden to complete a Royal quiz whilst the host's mother judged the baking. Winners of both the quiz and the bake-off were declared and we could then dig into Pimms, cake and tea! How very civilised! We then bagged some goodies to take home whilst making a contribution to charity AHC.

https://www.youtube.com/watch?v=mzMlEtKk2RE&feature=player_embedded

This was my cake:-

Saturday night we watched the Euros; England v Russia, with friends. A lovely evening 'tho' sometimes it's hard to feel patriotic when you read about the minority of "so called" fans behaving badly!

Today has been a day for celebration in England. Even more so in Yorkshire. Even more so in my home city of Leeds which was hosting the Triathlon World Series. GB's Vicky Holland got a Bronze in the women's triathlon. Even better, our local lads Alistair and Jonny Brownlee, secured Gold and Silver in style!

Perhaps it's time to bake some Brownies for the Brownlees!

Baking Hot near Bakewell!

Hurrah! It feels like summer has arrived! Walking with friends and dogs in the Derbyshire Dales this weekend, under huge clear skies past wind smoothed rocks, we worked up a fine appetite and dined at local hostelries. The food was good pub grub and menus included Bakewell Tart and Bakewell Pudding.

Bakewell is a small town in Derbyshire and the Pudding was accidentally invented there. It consists of a puff pastry base with layers of raspberry jam and frangipane. I ordered a portion at lunchtime and, 'though not particularly attractive, was delicious served with custard. I am more familiar with the Bakewell Tart, consisting of shortcrust pastry with layers of frangipane and jam with a topping of flaked almonds which can be eaten warm or cold. Apparently there is also a Bakewell Cake which is similar to the tart but has a top layer of icing and, sometimes, a cherry on the top! 

Bakewell Tart:-

I am guessing the Pudding is the most authentic:-

Recently I followed a recipe for Apple Bakewell which cut out the pastry altogether and used a biscuit base topped with a layer of Bramley apples and frangipane with flaked almonds. The people of Bakewell will be turning over in their graves at the very thought but, in the words of Plato, necessity is the mother of invention!

Cheer for Chia!

Chia seeds are all the rage at the moment. Their long name is Salvia Hispanica and is a relation of the mint family, coming from Mexico and Guatemala. They have been around forever but have only recently made it on to the superfood list. They are extremely nutritious, organic and gluten free to name only a few of the benefits.

I bought some recently from a food market where they came loose, in a brown paper bag. At home I decanted them in to a jar and placed them beside the porridge so that I would remember to sprinkle them each morning. I have to say, on opening the cupboard, it does look as though we are harbouring Great Aunt Ermentrude's ashes!

The other downside, if I'm allowed to say there is one, is that the little perishers get stuck in ones teeth and can make a reappearance at any point during the day! Worse still, due to the fibre content within them, they absorb large amounts of liquid and expand. That's a good thing I hear you say; they expand in the stomach, increasing fullness and slowing down the absorption of food. Well yes, but remove one from between your gnashers and it looks something like a fish eye! A bulbous transparent shell with a black dot in the middle!

No I shouldn't say these things. They really are good for you and can be incorporated into your diet with ease. Sprinkle them on porridge, cereal, yogurts, smoothies, veggies, rice, salads and add to baking. They have very little flavour so adding them to your food will significantly boost the nutritional value. 

I enjoy blueberry and raspberry chia porridge washed down with a cup of chai tea!

Seven Square Meals!

"So what exactly do you eat?" It's a question I am asked all the time and, unfortunately, I never have a ready answer. During this week's National Vegetarian Week (NVW) I decided to keep a log of my meals and take a good hard look at what exactly I do eat!

Well, I'm proud to say that this week there were no beans on toast nor jacket potatoes - the vegetarian staple in most people's eyes.

Monday

Chilli bean soup with whole meal pittas

Tuesday

Stuffed peppers with Mediterranean rice

Wednesday

Roast pepper and halloumi pasta with garlic bread

Thursday

Tomato and mozzarella tart with salad

Friday

Halloumi and vegetable kebabs with salad, potato wedges and lentils at a BBQ with friends

Saturday

Avocado smash with poached eggs on toasted bagel

Sunday

Cauliflower, sultana and onion pasta with pecorino cheese at Stuzzi Italian in Harrogate, Yorkshire

Bright, colourful, tasty food all week. I'm no great cook so if I can do it - anyone can! It doesn't have to be NVW for you to give it a go - maybe just start by having meat free Monday!

The Face of Vegetarianism!

Tomorrow marks the start of National Vegetarian Week (NVW) promoted by the Vegetarian Society (est. 1847 - wow!!) and hopefully your local food stores, cafes and restaurants with be highlighting this and providing ideas for tasty vegetarian meals. You can check this out at www.nationalvegetarianweek.org. This is now in its 24th year and literally going from strength to strength with more people choosing to be kinder to their own bodies, animals and, of course, the planet.

At the same time my home city, Leeds, is holding its own food and drink festival 12-30th May called Leeds Indie Food, supported by Leeds BID and Leeds City Council. This looks like being a fantastic event with street food markets, pop-up venues, beer, wine and coffee tasting and several vegan and vegetarian food events. Check it out at www.leedsindiefood.co.uk 

Last year I totally missed NVW and mentioned it belatedly in my blog dated 31/05/15 which included my old standby recipe of Naan Bread Pizzas. This gave ideas for toppings and design, one of which was to make a face using roasted peppers and onions. The photo below shows that it is possible to make a face without actually doing anything to the naan!

Sloe Sloe Quick Quick Sloe!

Hurrah! It feels like summer! Just been away with friends to Middleham in North Yorkshire for a dog walking weekend. Middleham is a lovely village overlooked by the ruins of the Castle with only the sound of horses hooves disturbing the tranquil setting. We did a circular walk starting and ending in the village one day and then walked from beautiful Jervaulx Abbey the next.

The key to making these walking weekends a success is having the right provisions. A good picnic or a decent pub en route are essential elements plus a quick sugar-boost when needed. Our go-to snack is a shot or two of Sloe Gin and a nice chunky slab of flapjack.

I have previously shared my flapjack recipe so here's my Sloe Gin Recipe:-

- In Autumn pick sloe berries (from the blackthorn trees). These should be picked after the first frost but can be gathered when you see them (and before someone else does) and then frozen to break down the tough skin. Some recipes say you have to prick the skin with a needle but I think life's too short and freezing works well.

- 1lb sloe berries

- 1 litre gin (use a fairly cheap one)

- 8oz caster sugar

- place berries, sugar and gin into a large sterilised jar, seal and shake well

- place jar in a cool dark cupboard and shake regularly - every day for a week

- after a week, shake once a week for at least the next month

- store for several months (the longer the better) shaking occasionally

- when you can wait no longer, strain the gin through a muslin cloth and pour into sterilised bottles

- enjoy it straight-up, add prosecco for a Sloe Royale or google a recipe for Sloe Gin Fizz

Mayday Mayday Mayday!

May Day is an ancient spring festival celebrated in the northern hemisphere with dancing around the maypole, singing and eating cake. For most of us it is a bank holiday, for which we are thankful!

Mayday Mayday Mayday is a verbal distress signal given in life-threatening emergencies and mainly used by pilots and seamen, 'though in some countries by police and firefighters. Most of us will never need to use it, for which we are thankful!

Today I cooked a meat lasagne-type meal (ode to Mezza Bezza) for the family and created a similar meal for myself which was very tasty:-

- Butternut squash cut into cubes and roasted in the oven with walnuts and chopped sage leaves

- Once cooked add tinned tomatoes, cumin, coriander and mango chutney

- Spread a tortilla wrap with mascarpone plus grated cheese on top & place in an ovenproof dish

- Spoon butternut squash mixture on top

- Do another layer of tortilla, mascarpone and cheese followed by butternut squash mixture

- Finish with a tortilla spread with mascarpone and cheese

- Place in oven 180 for approx 20 mins 

Voila! A delicious vegetarian meal made in half the time of a conventional lasagne.

Made on May Day and, 'though crisp at the edges, without having to put in a Mayday call to the fire services ... For which we are thankful!

Brit(ish) Spears!

Hurrah! The British Asparagus season is just about upon us, beginning 24th April and, sadly, ending by the 21st June. It's a short season so make the most of it.

Asparagus is a little madam of a vegetable. It requires certain conditions to grow well and then takes a couple of years to produce its first crop. Then, when the green shoots do emerge, they have to be individually hand cut and whizzed off to the shops (or onto your plate) ASAP before they deteriorate. 

Asparagus can be steamed, grilled, roasted and griddled. I enjoy them griddled and served with a poached egg, a drizzle of balsamic vinegar and a scattering of grated Parmesan (and in this case, chips!)

A good risotto is probably my favourite meal and the best is made with Spring vegetables; Asparagus, peas and beans. They are also good in vegetarian tarts (egg and cheese based) and pastas or can be eaten raw in salads.

There was a story on social media recently of a husband being sent out for asparagus. He came back from the shops bearing a bunch of daffodils which he claimed looked like asparagus! Funnily enough, I have heard that the best way of storing asparagus is to place it in a vase of water rather than store in the fridge. Imagine the guy coming home to cook his fresh asparagus only to find it covered in yellow trumpets!

Enjoy this British seasonal vegetable. Yes, you can buy imported versions all year round but eating seasonally is important and, without a doubt, British is Best!