Yachae Hotteok.

Yachae Hotteok.

Hotteok are Korean pancakes filled with your chosen fillings. In this case yachae, which means vegetables. Hotteok are pancakes but in reality they are more similar to doughnuts. The process starts with bread dough stuffed with vegetables and noodles then deep fried. The result is crispy outside, soft and savoury on the inside. The pancakes on their own are delicious but I feel they could do with a sauce or a dip, hence my sweet and sour tomato sauce. These pancakes are my savoury version but I am planning a very seasonal mincemeat filling with my next batch.

The filling.

Soak 50g dry rice noodles in boiling water for 5 minutes,

Drain well.

Snip with scissors into 10-12cm strips.

In a wok, with a couple of tablespoons of vegetable oil, fry

-50g sliced onions,

-100g sliced carrots.

Cook, stirring occasionally until the onions have softened, add

-100g sliced mushrooms,

-2 sliced spring onions,

-2tbsp soy sauce,

-1tbsp Mirin.

Continue to cook for a couple minute or so.

Turn off the heat, add

-the noodles.

Stir well to combine.

Leave to cool completely.

The yeast.

In a bowl, put in,

-325ml lukewarm water,

-60ml milk,

-1tsp caster sugar,

-1 1/2 tsp dried active yeast,

Stir well, leave to stand for 15 minutes.

The dry mixture.

In a large bowl, put in,

-550g strong white flour,

-1tsp sea salt.

Mix well and leave aside.

When the yeast is ready add to the dry mixture,

Bring to a rough dough with your hand.

Tip onto a floured surface and knead to a smooth and elastic dough, around 5 minutes. (The dough is ready when it springs back when pressed with your finger)

Put the dough into an oiled bowl, cover, and leave to prove in a warm place for 2 hrs.

Work with 65 of dough at a time.

Shape each dough into roughly 12 round discs.

Fill each disc with a heaped tablespoonful of filling.

Pull up the edges to encase the filling and shape into a ball.

Turn the balls upside down, so that the smooth side is on top.

Repeat until you are done.

You should get 15 pancakes.

Fry in a frying pan on medium heat.

(The vegetable oil should be about 1cm above the base).

Fry in batches on medium heat.

Cook until golden brown before turning.

Once you've turned the pancakes, push carefully but firmly to flatten the pancakes with the back of a spatula.

Drain well.

The tomato relish.

In a large saucepan, with a tablespoon of vegetable oil, put in

-2 sliced onions,

-2 cloves chopped garlic,

-5-6 sprig coriander,

-2 sliced chillies.

Cook stirring occasionally until the vegetables have softened, add

-2x400 tinned tomatoes,

-1tbsp balsamic vinegar,

-2tbsp soy sauce,

-1tsp salt,

-2tbsp caster sugar.

Leave to simmer until the sauce has thickened (stirring occasionally) for around 20-30 minutes.

Taste and adjust the seasoning.

Kentucky Fake Chicken

Kentucky Fake Chicken.

This latest recipe is dreamt up with my vegetarian friends in mind. They had never tried KFC and I hope these broccoli florets will be the closest thing to spicy wings. The broccoli florets have been seasoned with Deep South spices to emulate their meat counterpart. I thought they were delicious and could easy eat a whole plateful myself.

The broccoli.

350g broccoli florets.

Parboil in salty water.

Drain well and leave to cool for 10-15 minutes.

Place in a large bowl, with

-2tbsp vegetable oil,

-1 1/2tbsp plain flour,

-1tbsp onion granules,

-1tbsp dry garlic,

-1tbsp paprika,

-pinch of cayenne pepper (adjust according to your taste),

-salt/pepper.

Mix well.

Bake in 180c fan forced for 20 minutes.

Egg Fried Rice.

Egg Fried Rice.

This easy, deliciously comforting dish is more than acceptable as a meal on its own and that's how I like to eat it. I actually don't like fried rice when eaten with other foods and will always go for plain rice. I find the flavours of the fried rice clash with the robust flavours of the dishes I am serving it with. I have buckled under peer pressure today and made this vegetarian version.

Serves 4.

Preparation:

-1 onion, finely chopped.

-1 clove garlic, finely chopped.

-100g chopped carrots.

-3 whisked eggs, seasoned with 2tbsp soy sauce.

-800g cooked rice.

In a large wok with 2 tablespoons vegetable oil, fry,

-garlic, with

-onions,

-carrots,

-salt/pepper.

Cook, stirring until the vegetables have softened, add

-3 whisked eggs.

Cook, stirring, until the eggs are cooked through, add

-cooked rice.

Stir fry to coat the rice in the egg and vegetable mix, add

-200g cooked sweet corns,

-1 sliced spring onion,

Stir to combine.

Serve.

Butternut Squash Empanadas.

Butternut Squash Empanadas.

Empanadas are little flaky pastry pockets stuffed with flavoursome filling, more commonly filled with spiced mince beef. I have gone down the healthier route today with a vegetarian and a baked version of this well loved recipe. My empanadas are filled with delicious, sweet and savoury roasted butternut squash served with some fresh tomato salsa. I will probably be back with a beef filling and a bigger sized empanadas, these are rather small and time consuming.

For the filling.

In a large roasting tin, place

-1.2kg butternut squash, cut into 2cm chunks,

-1 chopped onion,

-2 large cloves chopped garlic,

-salt/pepper,

-olive oil.

Bake in 180c fan forced oven for around 45 minutes.

Leave to cool completely.

Roughly mashed.

For the pastry.

In a food processor, put in

-800g plain flour,

-250g butter,

-2tsp salt.

Process to combine, add

-cold water (you should need around 300ml).

Place onto a floured surface,

Knead until soft and smooth.

Refrigerate for 30 minutes.

Divide the pastry into 3 portions.

Roll out to 1/2cm in thickness.

Use 10cm cookie cutter to stamp out round discs (you should get around 36 in total).

Place a tablespoon of filling in the centre of each disc.

Fold over one half of each disc to make a semicircular parcel.

Crimp the edges with your finger.

Brush each pastry case with beaten egg.

Bake in 200c fan forced oven for around 30 minutes.

Cool on rack.

Tomato Salsa.

In a bowl, put in

-400g chopped tomatoes,

-1 chopped red onion,

-2 sliced spring onions,

-2tbsp chopped coriander,

-1 chopped chilli,

-4 tbsp olive oil,

-juice of 1 lime,

-salt/pepper.

Leave to sit for an hour or so.

Beetroot Tart.

Beetroot Tart.

Not many people do but I love beetroot. I love the vivid colour, the sweet earthiness and the crunch that stands up to the cooking process. These homegrown ones are incredibly sweet and delicious. Thank you as always to the best gardener Sgt. Dan Wilson for the beet and the onions....they're all gone...again...

Equipment:

10x30cm (x2) loose bottomed tart tins.

   Pastry.

In a food processor, put in,

-400g plain flour,

-200g chilled butter,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Divide into 2 equal portions.

Roll out to fit the tart tins, about 1/2cm in thickness. 

Prick the base with a fork. 

Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 10 more minutes.

   Cream filling.

In a bowl, put in,

-4 large eggs,

-200ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

   Vegetable filling.

750g beetroot, cut into 1cm chunks.

Season with salt and pepper.

Baked in 180c fan forced for 30 minutes.

In a large frying pan, add

-2 tbsp vegetable oil, with

-350g chopped onions,

-salt/pepper.

Cook, stirring until the onions are cooked through and slightly caramelised. 

Drain and leave aside.

   The cheese.

250g grated cheddar cheese.

   

   To assemble.

Spoon drained onions into the tart bases.

Add the beetroot.

Pour on cream filling.

Top with grated cheese.

Bake in 180c oven for around 30 minutes or until golden brown.

Mini Onion Quiches.

Mini Onion Quiches.

These homegrown onions are huge, sweet and intensely strong. Thank you very much Sergeant gardener Dan Wilson for your amazing onions. They taste incredible, although chopping almost 1kg of them wasn't much fun and I had a VERY good cry😭😭😭.

Equipment:

6x10cm loose bottomed tart tins.

   Pastry.

In a food processor, put in,

-400g plain flour,

-200g chilled butter,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Divide into 6 equal portions.

Roll out to fit the tart tins, about 1/2cm in thickness.

Prick the base with a fork. 

Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 10 more minutes.

   Cream filling.

In a bowl, put in,

-4large eggs,

-200ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

   Vegetable filling.

In a large frying pan, add

-2 tbsp vegetable oil, with

-800g chopped onions,

-salt/pepper.

Cook, stirring until the onions are cooked through and slightly caramelised. 

Drain and leave aside.

   The cheese.

250g grated cheddar cheese.

   

   To assemble.

Spoon drained onions into the tart bases.

Pour on cream filling.

Top with grated cheese.

Bake in 180c oven for around 25 minutes until golden.

Leek and Butternut Squash Soup with Pecan Crumbs.

Leek and Butternut Squash Soup with Pecan Crumbs.

This delicious soup is both vegetarian and vegan. The creamy, sweetness of the roasted butternut squash is a great complement to the sweet and oniony leeks. The crunch and texture is provided by the panko and pecan crumbs. 

Serves 4.

In a large oven tray, put in 

-1kg butternut squash, cut into chunks,

-3 cloves crushed garlic,

-2tbsp olive oil,

-salt and pepper.

Bake in 180c fan forced for around 35-40 minutes or until softened.

When the butternut squash chunks have cooled enough to handle, remove the skin and leave aside.

At the same time...

In a large saucepan, with a tablespoon of olive oil, fry

-500g chopped leeks,

-salt/pepper.

Cook, stirring occasionally until the leeks have softened, add

-500ml vegetable stock.

Leave on a gentle simmer and get on with the next bit.

   The pecan crumbs.

In a frying pan, with 2 tablespoon of olive oil, fry

-50g panko breadcrumbs, with

-50g chopped pecans,

-1tsp cayenne pepper (adjust according to your taste).

Cook, stirring occasionally until golden brown.

Leave aside.

When the leeks are ready, add

-butternut squash chunks.

Use a hand blender to blitz the vegetables.

Stir through 1tbsp chopped chives.

Spoon the soup into a serving bowl.

Top with the crumbs.

Butternut Squash Puff Pies.

Butternut Squash Puff Pies.

Butternut squash are delicious and versatile. They are great roasted, in soups or curried. This is a filling vegetarian meal but with added bacon for the carnivores. An easy recipe as almost all the ingredients are shared. 

Preparation:

Break down 2kg butternut squash into 3cm chunks.

Place the chunks in a large oven tray, with

-4-5 cloves crushed garlic,

-olive oil,

-salt/pepper.

Roast in 200c fan forced oven for around 1 hour or until cooked through.

Leave to cool.

When the butternut squash pieces are cooled enough to handle, scoop the flesh into a large bowl, add 

-2tbsp balsamic vinegar,

-2tbsp chopped chives,

-salt and pepper.

Mix well to combine.

 Oven 200c fan forced.

Line 2 large oven trays with baking paper.

Place 250g puff pastry on each.

Spoon 1/2 of the vegetable mixture onto 1 pastry.

Sprinkle on 120g grated cheddar cheese.

Spoon the remaining 1/2 of the vegetable mixture onto the other pastry sheet.

Add 3 rashers sliced bacon.

Top with 80g grated cheese.

Bake 25-30 minutes.

Spinach Puff Pie and Bacon Puff Pie.

Spinach Puff Pie and Bacon Puff Pie.

Two quick and delicious recipes, perfect when you are catering for both meat eaters and vegetarians as almost all ingredients are shared.

In a large frying pan, fry

-1 clove chopped garlic with 

-300g chopped chestnut mushrooms,

-salt/pepper.

Cook, stirring occasionally, until mushrooms are almost cooked through, add

-600g spinach,

-1tbsp chopped parsley.

As soon as the spinach have wilted, turn off the heat. Drain well, through a sieve, squeeze out any excess liquid.

Oven 200c fan forced.

Line 2 large oven trays with baking paper.

Place 250g puff pastry on each.

Spoon 3/4 of the vegetable mixture onto 1 pastry.

Sprinkle on 120g grated cheddar cheese.

Spoon the remaining 1/4 of the vegetable mixture onto the other pastry sheet.

Add 3 rashers sliced bacon.

Top with 80g grated cheese.

Bake 25-30 minutes.

Marrow and Lentil Bake.

Marrow and Lentil Bake.

This is such an easy, mouth-wateringly delicious recipe and you do not need to be a vegetarian to enjoy it. Lentils are not only scrumptious but are a powerhouse of nutrition. My father in law went back for seconds and he is a MEAT eater. The best part is....both marrows and lentils are very economical.

Equipment:

23x33 deep oven tray, lightly greased with vegetable oil.

Serves 8.

    Preparation:

In a large bowl, put in

-200g dry lentils,

-plenty of cold water.

Leave to soak and get on with the next bit (leave to soak for around 1 hour).

In a large frying pan, sauté 

-250g chopped leeks, with

-salt/pepper.

Cook, stirring occasionally, until the leeks are cooked through.

Leave aside.

Peel and Grate (aim to end up with) 1kg marrow and leave aside.

In a large bowl, put in

-6 eggs, whisk well, add

-150ml double cream,

-350ml milk,

-2tbsp chopped parsley,

-salt/pepper.

Refrigerate until needed.

Grate 200g cheddar cheese. Refrigerate until needed.

In a large saucepan, put in

-soaked lentils, with

-1 litre cold water.

Bring it up to the boil, add

-1tsp salt.

Boil for around 15-20 minutes or until cooked through.

Drain and leave aside.

Mix together,

-grated marrow, and

-milk mixture, add

-lentils,

-leeks.

Stir well to combine.

Spoon into the prepared tin.

Bake in 180c fan forced oven for around  45 minutes until golden brown.

Rainbow Lasagne.

Rainbow Lasagne.

I've decided not to go shopping this week and cook with I have already got at home.

This vegetarian lasagne is made with ingredients that I happened to have in my fridge, freezer or pantry.

In a large wok, fry

-2 cloves of garlic, with

-1 sliced onions,

-2 stalks celery, cut into chunks,

-2 carrots, cut into chunks,

-salt/pepper.

Cook, stirring until the vegetables have softened, add

-300g sliced mushrooms,

-400g frozen peas,

-400g broccoli,

-300g chopped red cabbage.

Stir well to combine, add

-2x400g tinned tomatoes,

-3tbsp soy sauce,

-2tbsp chopped parsley.

Leave to simmer and get on with the next bit.

     White Sauce.

In a large saucepan, add

-50g butter, with

-2 chopped shallots.

Cook, stirring until the shallots have softened, add

-3tbsp plain flour,

-2tsp cornflour.

Stir to combine, whisk in

-milk (you need 800ml in total).

Leave to simmer, stirring occasionally until thickened.

To assemble.

In a large deep oven dish.

Spoon on 1/3 of vegetable mixture.

Add 4 lasagne sheets (you will need 12 in total)

Spoon on 1/4 white sauce.

Spoon on vegetable mixture.

Repeat until you end up with the white sauce on the last layer.

Top with 

-100g Brie 

-170g grated cheese.

Bake in 180c fan forced oven for around 35-45 minutes or until golden brown.

(Never Mind) 5 A Day Bake.

(Never Mind) 5 A Day Bake.

My latest vegetarian recipe contains 7 different types of herbs and vegetables. I had it for lunch with my father in law, who doesn't eat broccoli, he ate this bake and ENJOYED it. I loved it too. It's nutritious and delicious.

In a large frying pan, fry

-300g chopped leeks, with

-300g sliced mushrooms,

-2 cloves chopped garlic,

-salt/pepper.

Cook, stirring until the leeks and mushrooms are cooked through and caramelised. Add,

-400g spinach.

Stir through until wilted.

Drain well through a sieve.

In a large non stick oven dish (please don't line your baking tray, you may not achieve the lovely, smoky and crispy bottom), put in

-500g blanched broccoli, roughly chopped,

-500g cooked frozen peas,

-the cooked vegetables,

-2tbsp chopped parsley,

-70g breadcrumbs,

-3 whisked eggs,

-salt/pepper,

-a good grating of nutmeg,

Stir well to combine.

Spread evenly on the base of the tray.

Sprinkle over 100g grated cheese.

Bake in 200c fan forced oven for 30 minutes or until the cheese has melted and golden brown.

Spinach Wellington.

Spinach Wellington.

I have not done a vegetarian recipe in a while. I hope to make up for it with this easy, a complete meal, rather than a side dish, recipe. This is possibly my easiest recipe. There's barely any cooking involved. 

In a wok or a large frying pan, put in

-800g frozen spinach, with

-2 cloves chopped garlic.

Leave to simmer on low heat until the spinach has defrosted, add

-salt/pepper,

-1tbsp chopped parsley.

Stir together.

Drain well through a sieve.

Oven 210c fan forced.

Place 2x250g puff pastry on 2 baking trays lined with baking paper.

Imagine the pastry in thirds.

Place 1/2 spinach mixture on the centre third.

Brush the edges with a beaten egg.

Fold the other 2 thirds into the centre to seal the filling.

Press the ends to seal in the filling.

Turn the pastry upside down (so you end up with a smooth top).

Brush with the beaten egg.

Repeat with the other pastry.

Bake 25-30 minutes or until the pastry is cooked through and golden brown.

Pineapple Fried Rice ข้าวผัดสัปปะรด.

Pineapple Fried Rice ข้าวผัดสัปปะรด.

Serves 2-3.

A bit of sunshine on this very cold Sunday. It's completely vegetarian and totally delicious.

In a large wok, on high heat, fry

-80g chopped carrots,

-80g chopped onions,

-2 cloves chopped garlic,

-1/2tsp sea salt.

Cook, stirring until the vegetables have softened, add

-2 whisked eggs,

-2tbsp soy sauce.

Cook, stirring until the eggs are cooked through.

Add around 550g cooked rice.

Cook stirring to coat the rice in the vegetables and the eggs.

Add 50g each of sweet corn and peas.

Add around 250g fresh pineapple pieces (tinned is fine).

Stir to combine. Adjust the seasoning.

Serve in the pineapple shell if you had the patience to prepare it.

Cheese and Vegetable Puffs.

Cheese and Vegetable Puffs.

Makes 8.

Equipment:

2 large oven trays lined with baking paper.

Here's my weekly vegetarian recipe. These puffs are yummy, quick and nutritious. They would go well with a large bowl of salad or homemade baked beans ( baked beans recipe hidden somewhere on Calories Can't Count).

          Filling.

Grate,

-150g onions,

-250g courgettes,

-200g carrots.

Squeeze out excess liquid otherwise the pastry will be soggy.

Put the vegetable into a large bowl, along with

-200g grated cheese,

-2tbsp chopped parsley,

-paprika,

-salt/pepper.

Mix well to combine and divide into 8 equal portions.

Oven 200c fan forced.

          Pastry.

I used shop bought pastry (2x250g puff pastry but there is a recipe for puff pastry hidden somewhere here too).

Cut 4 rectangles from each sheet.

Spoon on the filling.

Brush the edges with a beaten egg.

Fold over to seal in the filling.

Crimp the edges with a folk.

Brush the top of the pie with the beaten egg.

Bake 25-30 minutes or until golden brown.

Cool on rack.

Celeriac Dauphinoise.

Celeriac Dauphinoise.

It's my personal mission to come up with a vegetarian dish, at least, once a week, that is delicious and a meal on its own.

This is also great as a complement to roast dinners. If you haven't cooked celeriac before, give this ago.

Oven 200c fan forced.

In a large oven tray, put in

-1kg celeriac, slice into 1/2cm  thick,

-2 cloves chopped garlic,

-2 shallots, finely sliced,

-paprika,

-salt/pepper.

Toss well to combine. Add

-300ml double cream,

-600ml milk.

Cover with foil

Bake 1 hour.

Take out of the oven.

Remove the foil.

Top with 120g grated cheese.

Bake 20-25 minutes or until the cheese is golden brown.

Serve with a green salad.

Note: you can add cheese right at the beginning but the cheese will be almost boiled from the liquid, looks more appetising this way.

Courgette Soufflés.

Courgette Soufflés.

Light and delicious.

Equipment:

6x200ml ramekins, generously greased and dust with breadcrumbs (or 1 ceramic ovenproof dish)

In a large saucepan.

Melt,

-50g butter, with 

-50g chopped shallots, 

Cook,stirring,until the shallots have softened. Add,

-40g plain flour,

-salt/pepper. Stir well to combine. 

Whisk in,

-350ml milk. 

Cook stirring until the sauce has thickened and at dropping consistency, turn off heat, leave aside.

Oven at 180c, put in an oven tray to pre heat.

Separate 4 eggs.

Whisk the egg yolks with a folk, leave aside.

Whisk the egg whites using an electric mixer, leave aside.

Add

-egg yolks to the

-milk/shallot mixture, stir in

-350g grated courgettes,

-2tbsp chopped dill,

-100g grated cheese.

Mix well to combine.

Use a metal spoon, add

-1/3 egg whites to loosen the mixture, then , gently fold in

-the rest of the egg whites.

Spoon into the prepared ramekins, sprinkle over

-50g grated cheese.

Bake 20-25 minutes, until golden brown.

Leek and Mushroom Muffins.

Leek and Mushroom Muffins.

Delicious and easy lunch time treat.

Makes 12

Equipment:

12 hole muffin tin lined with muffin cases.

In a frying pan, fry,

-350g chopped leeks, with

-100g sliced mushrooms,

-salt/pepper.

Cook, stirring until the vegetables are cooked through and slightly caramelised.

Leave aside.

 

Oven 180c fan forced.

In a large bowl, put in,

-300g self raising flour,

-1tsp baking powder,

-4 whisked eggs,

-150ml milk,

-5tbsp vegetable oil,

-salt/pepper.

-120g grated cheese.

Stir together with a large metal spoon, add

-cooked vegetables,

-1tbsp chopped parsley.

Stir to combine.

Spoon into the muffin cases.

Top with 80g grated cheese.

Bake 25 minutes. Skewer should come out clean.

Serve warm.

Mixed Vegetable Stir Fried.

Stir Fried Mixed Vegetables.

Serves 4-6.

           Mixed Vegetables:

-1 clove chopped garlic,

-1/2 onion, sliced,

-1 carrot, thickly sliced,

-400g broccoli, broken into florets,

-100g sliced mushrooms,

-150g sugar snap peas,

-150g mangetout.

           Seasoning:

-Soy sauce,

-Salt/pepper,

-sesame oil.

In a large wok, on high heat, stir fry,

-garlic and onion until slightly softened, add

-carrots, cook, stirring for a minute before adding,

-broccoli, cook for another minute, then add

-the remaining vegetables, add

-seasoning.

Cook, stirring, for a couple of minutes.

Serve. 

Vegetarian Fried Rice.

Vegetarian Fried Rice.

Serves 4.

Preparation:

-1 onion, finely chopped,

-1 clove garlic, finely chopped,

-250g sliced asparagus,

-3 whisked eggs, seasoned with 2tbsp soy sauce,

-800g cooked rice,

-435g pineapple chunks.

(Optional).

-2 whisked eggs, seasoned with 1tbsp soy sauce (per person).

In a large wok, fry,

-chopped garlic with

-chopped onions, 

-salt/pepper, until the vegetables have softened, add

-asparagus, stir fry for a minute or so, add

-3 whisked eggs, cook, stirring, until the eggs are cooked through, add

-cooked rice.

Stir fry to coat the rice in the egg and vegetable mix, add

-pineapples.

Serve.

        Optional.

In a large frying pan, on high heat, fry

-2 whisked eggs.

Swirl the egg mixture around the pan to create a large disc.

Turning once.

Leave aside to cool slightly.

Once cooled enough to handle, line a 300ml bowl with the omelette.

Spoon the fried rice on the omelette, press down quite firmly.

Encase the fried rice in the omelette.

Invert on to a serving plate.

Cut a cross on top of the omelette to reveal the fried rice.