Light, bright and nourishing! This wholesome recipe was taken from The Part-Time Vegetarian’s Year by Nicola Graimes, we’re sharing it as part of #VegetarianAwarenessMonth this October!

The broth is loaded with healthy and hearty ingredients such as ginger, turmeric and chilli, and plenty of seasonal veg. To give the broth extra flavour-infusing time, you could make it up to 2 days in advance, then leave to cool and store, covered, in the fridge – although this isn’t essential!

Serves 4
Preparation time: 20 minutes,
plus standing time
Cooking time: 35 minutes

Ingredients

875ml/30fl oz/generous 3 and 3/4 cups good-quality hot vegetable stock

7cm/3in piece of fresh root ginger, sliced into thin rounds

6 kaffir lime leaves

2 large lemongrass stalks, crushed slightly with the blade of a knife

1 and a 1⁄2 tbsp light soy sauce

2 bird’s-eye chillies, deseeded and thinly sliced

250g/9oz flat udon or soba noodles

350g/12oz asparagus spears, woody ends trimmed

sesame oil, for brushing

400g/14oz can coconut milk

1 tsp ground turmeric

4 large handfuls of baby spinach

juice of 1 large lime

sea salt and freshly ground black pepper

To serve

2 spring onions/scallions, thinly sliced diagonally

1 handful of coriander/cilantro leaves

1 tsp black sesame seeds

Method

  1. Put the stock, ginger, kaffir lime leaves, lemongrass, soy sauce and half of the chilli in a large saucepan and bring almost to the boil, then reduce the heat to low, cover with a lid and simmer for 20 minutes to infuse the stock with the flavourings. (This can be done in advance and the broth left to infuse until ready to serve. It will keep in the refrigerator for up to 2 days.)
  2. Cook the noodles following the package directions, then refresh in cold water and set aside.
  3. Meanwhile, brush the asparagus with sesame oil. Heat a griddle/grill pan over a high heat and chargrill the asparagus for 8–10 minutes, turning occasionally, until charred in places and tender. You may need to cook the asparagus in batches. Set aside.
  4. While the asparagus are chargrilling, strain the broth, then return it to the pan with the coconut milk and turmeric. Reheat the broth, then add the spinach and cook for 2 minutes or until tender. Add the lime juice and season with salt and pepper, to taste.
  5. To serve, divide the noodles evenly between 4 large shallow bowls. Ladle over the coconut broth and top with the asparagus, the remaining sliced chilli, spring onions/scallions, coriander/cilantro and sesame seeds.

Part-Time Variation!

Rejuvenating chicken or beef broth: Replace the vegetable stock with chicken stock, made from the bones of a roasted chicken, or a beef bone broth.

In celebration of #VegetarianAwarenessMonth this October, we are sharing some of our most-hearted veggie friendly recipes with you! First up, from The Part-Time Vegetarian’s Year, this Autumn appropriate hug-in-a-bowl carrot, ginger and lentil soup.

Carrot, ginger and lentil soup with carrot crisps taken from The Part-Time Vegetarian’s Year.

Warming and comforting, a bowl of this hearty, nutritious soup is a go-to when the weather is chilly and I’m looking for sustenance. The carrot crisps are a great way to use up carrot peelings. When roasted, they add crunch and a contrast in texture to the smooth soup – they also make a healthy snack.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

550g/1lb 4oz carrots, scrubbed

2 tbsp olive oil, plus extra for drizzling

1 large onion, roughly chopped

1 celery stalk, thinly sliced

2 tsp ground coriander

Half-tsp ground turmeric

1 thumb-size piece of fresh root

ginger, peeled and finely grated

175g/6oz/1 cup split red lentils, rinsed well

2 bay leaves

1.2 litres/40fl oz/5 cups good-quality hot vegetable stock

juice of half a lemon

sea salt and freshly ground black pepper

4 tbsp thick plain yogurt and

Half-tsp nigella seeds, to serve

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Start by making the carrot crisps. Using a vegetable peeler, peel away the skin of the carrots into long, thin strips. Toss the carrot strips in a drizzle of oil and place in an even layer on a large baking sheet. Roast for 15 minutes or until crisp and golden, turning once – keep an eye on them as they can easily burn. Remove from the heat, transfer to a plate lined with paper towels and leave to cool and crisp up further.
  3. Meanwhile, cut the peeled carrots into chunks. Heat the oil in a large heavy-based saucepan over a medium low heat, add the onion and cook for 5 minutes, until softened. Add the celery and carrots and cook for another 2 minutes. Stir in the spices followed by the lentils and bay leaves, then pour in the stock. Stir and bring to the boil, then reduce the heat to low, part-cover the pan with a lid and simmer for 20 minutes, or until the lentils and carrots are tender.
  4. Using a hand-held stick/immersion blender, blend the soup until smooth. Stir in the lemon juice and season with salt and pepper, to taste.
  5. Ladle the soup into bowls, then top with a good spoonful of yogurt, a few nigella seeds and the carrot crisps.

Why not give vegetarianism a go this month? Check out this post for some inspiration!

Don’t forget to tag @nourishbooks on social media when you post your version of this delicious meal. Happy eating!

We’re celebrating the return of the Great British Bake Off with this delicious recipe for Masala Chai-spiced Bread and Butter Pudding from Slow Dough: Real Bread by Chris Young! Read on for the full, spicy and satisfying recipe!

 

Masala Chai-spiced Bread and Butter Pudding taken from Slow Dough: Real Bread.

SERVES: 4-6

PREPARATION TIME: 45-55 minutes

COOKING TIME: 30-40 minutes

Ingredients

FOR THE CUSTARD:

600g/11b 5oz/XXX cups milk (or a mixture of milk and cream)

1 green cardamom pod

1 or 2 cloves

1 slice (about 3mm/1/8 inch thick) fresh ginger

2cm/3/4 inch piece of cinnamon quill or cassia bark

1 vanilla pod/bean

a twist or two of black pepper

50g/194ozl/4 cups caster/superfine sugar

2 eggs

300g/10 and a 1/2 oz stale Real Bread, sliced about 1cm/1/2 inch thick

50g/1 and 3/4 0z/3 and 1/2 tbsp butter

zest of half a lemon

50g/1 and 3/4 oz/1/2cup seedless raisins or sultanas/golden raisins

Method

  1. Measure the milk into a saucepan, add the spices, vanilla and pepper, and heat but do not boil. Cover and set aside to cool and infuse.
  2. Grease an ovenproof dish. Butter the bread on one side and arrange half of the slices in a layer in the dish. Scatter the lemon zest and raisins over the bread and layer the rest of the bread on top. If you are using a smaller, deeper dish, you might get three layers of bread and two of fruit.
  3. Strain the spices out of the milk. Split the vanilla pod lengthways and scrape the seeds back into the milk (dry the vanilla pod to use again, or to flavour a jar of sugar.
  4. Whisk together the sugar and eggs, then add the milk and whisk again. Pour the custard over the bread, butter and fruit in the dish – it should reach about half way up the top layer of bread. Press the bread down into the mixture (you don’t want any dry bits) and leave to soak for about 30 minutes.
  5. Heat the oven to 180°C/160°C fan/350°F/gas 4. Put the pudding in the oven and bake for 30-40 minutes until brown on top and just set in the middle – wobbly, not watery. Serve warm or cold with cream or custard.

Happy Baking! Why not upload a #SourdoughSelfie tag @RealBreadCampaign and @NourishBooks on Instagram!

Welcome to #SourdoughSeptember! We’re so excited to join the 2020 #LockdownLoafers in baking and creating artisanal sourdough this month. Of all the things the pandemic brought forth, bread is a strong favourite here at Nourish HQ.

To get the celebrations started, we’re sharing this Fig and Fennel Sourdough recipe from Slow Dough: Real Bread by Chris Young – to join in and make some Real Bread, you can get your copy of the book here!

 

Fig and Fennel Sourdough, taken from Slow Dough: Real Bread

 

Makes: 1 large loaf
From mixing to oven: overnight plus 5 hours
Baking time: 30 minutes

Ingredients

For the pre-ferment:
100g / 3 and a 1⁄2oz / scant 1⁄2 cup white sourdough starter
75g / 2 and a 1⁄2oz / 1⁄2 cup plus 1⁄2 tbsp white bread flour
75g / 2 and a 1⁄2oz / scant 1⁄3 cup water
For the dough:
350g / 12oz / 2 and a 1⁄2 cups white bread flour
150g / 5 and a 1⁄2oz / 1 cup wholemeal / wholewheat bread flour
300g / 10 and a 1⁄2oz / 1 and a 1⁄4 cups water
10g / 1 heaping tbsp green fennel seeds
10g / 2 tsp fine / table salt
175g / 6 and a 1⁄4oz / scant 1 and a 1⁄4 cups quartered dried figs

Method

1. Mix the pre-ferment ingredients together thoroughly, cover and leave at room temperature for 12–14 hours (typically overnight).
2. To make the dough, add both flours with the water and fennel seeds to the pre-ferment, and mix thoroughly. Cover and leave to rest at room temperature for 20–30 minutes.
3. Mix in the salt and knead for a few minutes. Cover and leave to rest at room temperature for another 30 minutes.
4. Turn the dough out onto a lightly floured work surface, using a rolling pin to roll it out into a rectangle. Distribute the figs evenly over half the dough, then fold the other half over them, pressing the edges together to seal. Roll the dough out again, fold in half and roll out once more. If the figs are not evenly distributed, repeat the process but be careful not to mush them up completely.
5. Shape the dough into a ball, cover and leave to prove at room temperature for 1 hour.
6. Give the dough a single fold, cover and leave to prove for another 2 hours, or until almost doubled in size.
7. Dust a proving basket well with flour. Turn the dough out onto a lightly floured work surface and shape to fit the basket. Place the dough seam-side up in the basket, cover and leave to prove at room temperature for 1 hour.
8. Heat the oven to 230°C/210°C fan/450°F/gas 8, with a baking stone or baking sheet in place. Turn the dough out onto a peel and slide it onto the baking stone. Bake for 10 minutes, then turn the oven down to 200°C/180°C fan/400°F/gas 6 and bake for a further 20 minutes, checking halfway through that it is not browning too quickly.

Happy Baking! Why not upload a #SourdoughSelfie tag @RealBreadCampaign and @NourishBooks on Instagram!

In honour of this very #HappyMonday we thought we’d share a special Middle-Eastern inspired recipe taken from Fire and Spice by John Gregory-Smith! Are you ready to bake some Dark Chocolate, Clove & Cinnamon Brownies?

Dark Chocolate, Clove & Cinnamon Brownies

Makes 16

Ready in 40 minutes, plus resting

Ingredients

250g/9oz unsalted butter, plus extra for greasing

300g/10 and a 1⁄2oz chocolate with 70–80% cocoa, plus extra to serve

125g/4 and a 1⁄2oz/heaped 1⁄2 cup caster (superfine) sugar

125g/4 and a 1⁄2oz/2⁄3 cup light muscovado sugar

3 eggs and 1 egg yolk, beaten

100g/3 and a 1⁄2oz/1 cup pecan nuts, crushed

60g/2 and a 1⁄4oz/1⁄2 cup plain (all-purpose) flour

1 tsp baking powder

1 tsp sea salt

60g/2 and a 1⁄4oz/scant 1⁄2 cup cocoa powder, plus extra to serve

1⁄4 tsp ground cloves

1⁄2 tsp ground cinnamon, plus extra to serve

Method

1 Preheat the oven to 180 ̊C/350 ̊F/Gas 4. Grease the bottom and sides of a 23cm/9in square cake tin, then line with baking parchment.

2 Break the chocolate into pieces and melt in a heatproof bowl set over a saucepan of barely simmering water. Make sure the bottom of the bowl doesn’t touch the water. Once completely melted set aside to cool slightly.

3 Put the butter, caster (superfine) sugar and muscovado sugar into a food processor and blend on a high setting for about 5 minutes, or until they form a smooth paste.

4 Slowly add the eggs, a little at a time, to the butter and sugar mixture and blend on a low setting until everything is incorporated. Give the mixture a final blast on a high setting for 30 seconds, then transfer to a large mixing bowl.

5 Slowly fold in the melted chocolate, then add the nuts and sift in the flour, baking powder, salt, cocoa powder, cloves and cinnamon. Fold everything together using a large metal spoon, then scrape the batter into the prepared cake tin. Smooth the top with a palette knife and bake for 20–30 minutes, or until soft and gooey in the middle and just cracking on the top and sides. To test if the brownie is ready, insert a skewer into the centre pushing right to the bottom. It should come out with a little of the yummy, goey brownie clinging but not totally coating it. If the skewer is completely coated, put the brownie back in the oven and test it again every 3 minutes until cooked.

6 Remove from the oven and leave to cool for 30 minutes in the cake tin. Flip the brownie out of the tin onto a chopping board, peel off the baking parchment and cut into squares. Serve hot, warm or cold with a generous sprinkling of cocoa powder and a sprinkling of cinnamon, to taste.

Happy Baking! And don’t forget to tag @NourishBooks on Instagram!

 

So you’ve got a little bit of time, and you’d like to make some bread. You love sourdough, but everyone talks about these mysterious ‘sourdough starters’ and you don’t have one of those.

Well, fear not! It is actually very simple to make a sourdough starter, and Chris Young, author of Slow Dough: Real Bread is here to talk you through it. All you’ll need is a bit of patience.

A plastic container with a lid is convenient for storage because if your starter gets frisky, the lid
will simply pop off, whereas a glass jar with a screwtop or metal clip seal could crack or shatter. The amount of flour you use isn’t important so we’ve started small, as instructions that tell you to throw portions of your starter away just seem wasteful. Please keep to the 1:1 ratio, though.

Daily: days one to five (ish)

30g/1oz/3½ tbsp rye flour

30g/1oz/2 tbsp water (at about 20°C/68ºF)

On each of the first five days, put equal amounts of flour and water into your container, mix, close and leave at room temperature (about 20°C/68°F) for 24 hours between each addition.

For the first few days, the mixture might seem lifeless and could smell vinegary or even a bit “off”. Don’t worry about this, as it should soon start bubbling and the smell will develop into something yeasty and maybe even floral. 

Day six (ish)

Once your starter is bubbling up nicely, you can use some to bake a loaf of Real Bread. Typically, this might be anything from four to seven days after you started, but could take a little longer. If it’s not bubbling by day six, keep repeating the daily flour and water addition until it is. Don’t worry if you end up with a layer of brownish liquid. This is just gravity working its magic and is normal. Either stir it back into your starter or pour it off. If your starter hasn’t been used for a while, the second option is probably better as the liquid (sometimes known as “hooch”) will have started to become alcoholic, which can slow the starter down and may also lead to less desirable flavours in your bread.

Caring for Your Starter

• Each time you use some of the starter, simply replace with an equivalent quantity of flour and water – this is usually known as feeding or refreshing. You also need to refresh on the day before a baking session.

• When refreshing, feel free to experiment with different ratios and total amounts of flour to water: a looser starter will ferment more quickly than a stiff one; refreshing more often or adding a large refreshment will dilute the taste and acidity.

• It’s a living thing (well, technically billions of living things) so get to know it. The acidity, flavour, aromas and speed at which starters work vary, so learn what’s normal for yours.

• Give it a name. You can’t call yourself a proper sourdough nut if you don’t – though I know some people strongly disagree with me on this one!

• Forget it. Unlike other members of your household, your starter will be forgiving of neglect. Though it will be happy to help you bake bread once a week or even daily, your starter can be left untouched at the back for the refrigerator for weeks or even months. The yeast and bacteria populations will decline over time but enough will live on in a dormant state. The longer you leave it, the longer it’ll take to “wake up” though and it might need a few days of refreshments before it’s up to full vigour.

• Unless you are using your starter every single day, keep it in the fridge, which will slow it down and reduce the frequency at which you need to refresh it. You just need to remember to take it out and refresh it the day before you intend to make a loaf.

 

To Convert Your Starter to Wheat

Although you can use the rye starter for wheat breads, you might prefer to convert it by replacing the rye flour in refreshments with wheat flour (white or wholemeal/wholewheat) until it is all wheat. Alternatively, you can use wheat flour from the word go: again, wholemeal/wholewheat will give you a better chance of success. Whether you keep separate rye, white wheat, wholemeal/wholegrain wheat, and even other starters on the go, or just one, is up to you.

Slow Dough: Real Bread is available now as an ebook or in hardback

Whether you’re taking part in Veganuary and looking for inspiration, or have been eating plant-based for ages and just want to freshen up your weekday menu, we’ve got some great books for you to check out.

 

Rose Elliot’s Complete Vegan 

Rose Elliot has been at the forefront of vegan and vegetarian food writing for over 35 years. In this book,
Rose gives readers a masterclass on vegan cookery, with over 150 recipes from basics including vegan milks, butters, cheeses and creams to breakfasts, labor-light midweek mains, spectacular dishes for entertaining and delicious desserts and baked goods.

The recipes range from the comforting and familiar like Vegan Macaroni Cheese to more exotic fare, such as a fragrant Aubergine Pilaf Cake. Following a vegan diet doesn’t mean missing out on your favourite foods!

 

Virtually Vegan

This modern collection unlocks a whole host of inspirational vegan dishes – with delicious suggestions of meat and dairy variations to add in the later stages for those who want it.

Try a classic breakfast of Vegeree (eggs optional), master the ultimate lentil and ale pie, or enjoy the flavours of a niÇoise salad (with or without fish). And with a dedicated, dairy-free baking section, learn how to make sweet treats that everyone can enjoy.

With over 120 delicious, flexible recipes, from Sort of Sushi to Almost Paella, rice pudding to pavlova, discover how easy it is to eat vegan (or not!) whenever you want.

 

The Best Gluten Free & Dairy Free Baking Recipes 

 

Grace Cheetham reveals how to perfect the art of baking without gluten and dairy. Try your hand at Thyme Biscuits or Olive & Rosemary Foccacia for a delicious snack, make a quick Fig, Rosemary & Olive Pizza for friends and family, or go for full-on indulgence and bake Chocolate & Beet Cake, Fondant Fancies or Passion Fruit & Coconut Cheesecake (or all three!)

 

You’ll find straightforward instructions carefully worked out to keep cakes moist, pastries and pies in once piece, and cookies with just the right amount of crunch. Grace offers up a whole host of delicious treats so that you don’t have to give up on one of life’s greatest pleasures.

From steaming to stir frying, deep-frying to braising and even smoking, I Love My Wok will show you exactly how versatile the wok really is. Showcasing over 100 delicious and nutritious recipes for all occasions, Nicola Graimes shows how one pan really can do it all.

To showcase these fantastic recipes we have chosen just three of our favourite recipes…

Golden Purses

Serves: 4, Prep Time: 15 minutes, Cooking Time: 25 minutes

Ingredients:

1 tbsp. sunflower oil (plus extra for deep-frying

2 cloves garlic, finely chopped

5 spring onions/scallions, finely chopped

5cm/2in piece of fresh ginger, peeled and finely chopped

250g/9oz minced/ground chicken

2 tsp. Chinese rice wine or dry sherry

20 wonton wrappers

Salt and freshly ground black pepper

Sweet chilli sauce, for dipping

 

Method:

  1. Heat a wok until hot. Add 1 tablespoon of oil, then the garlic, spring onions, ginger and chicken and stir-fry for 4 minutes until cooked through.

 

  1. Pour in the soy sauce and wine and cook, stirring for a further minute or until all the liquid has evaporated. Season to taste with salt and pepper.

 

  1. Place one wonton wrapper on a flat surface, keeping the others covered with a damp cloth. Put a tablespoon of the chicken filling in the middle of the wrapper. Brush the wrapper with a little water, then gather the sides up around the filling and pinch together to make a bag, enclosing the filling. Set on one side, covered with a damp cloth. Repeat with remaining wrappers and filling.

 

  1. Heat enough oil in the wok to deep-fry the filled wontons. When the oil is hot enough to brown a day-old cube of bread in 35 seconds, add 3-4 wontons and cook for 1-2 minutes until golden. Repeat with the remaining wonton.

 

  1. Serve immediately with sweet chilli sauce, for dipping.

 

 

Yakisoba Noodles

Serves: 4

Prep Time: 15 minutes

(plus 1 hour marinating time)

Cooking Time: 25 minutes

 

 

Ingredients:

350g/12oz firm tofu, drained, patted dry and cubed

250g/9oz dried ramen noodles

2 tbsp. rice vinegar

1 tbsp. tomato ketchup

2 tbsp. vegetarian ‘oyster’ sauce

1 tsp. soft light brown sugar

1 tbsp. sunflower oil, plus extra for greasing

1 tbsp. sesame oil

5cm/2in piece of fresh ginger, peeled and finely chopped

1 red pepper, sliced

1 carrot, sliced diagonally

2 courgettes/ zucchini, slice diagonally

250g/ 9oz Chinese leaves, shredded

6 spring onions/scallions, white and green parts separated, sliced diagonally

Handful of toasted sesame seeds

 

For the marinade:

3tbsp Japanese soy sauce

3 cloves garlic, finely chopped

2 tbsp. sweet chili sauce

3 tbsp. mirin

 

Method:

  1. Mix together all the marinade ingredients in a dish. Add the tofu and stir to coat. Leave for 1 hour, turning the tofu occasionally. Drain, reserving the marinade for later.

 

  1. Preheat the oven to 180°C/ 350°F/ Gas 4. Put the tofu on a lightly oiled baking sheet and roast in the oven for 20 minutes, turning halfway, until crisp and golden.

 

  1. Meanwhile, cook the noodles following the packet instructions. Rinse, refresh under cold running water and set on one side. Mix together the rice vinegar, ketchup, oyster sauce and sugar in a small bowl and set on one side.

 

  1. Heat a wok until hot. Add the oils, then toss in the ginger, red pepper and carrot and stir-fry for 1 minute. Add the courgette/ zucchini, Chinese leaves and the white part of the spring onions/scallions and stir-fry for another 2 minutes.

 

  1. Mix the rice vinegar mixture and the reserved marinade together and add to the wok with the cooked noodles. Toss over a medium heat until combined and heated through, then serve with the tofu, sesame seeds and the green part of the spring onions/scallions sprinkled over the top.

 

Crispy Pork Balls with Spinach

Serves: 4, Prep Time: 20 minutes, plus 30 minutes chilling, Cooking Time: 20 minutes

 

Ingredients:

500g/ 1lb 2oz. lean pork fillets, roughly chopped

2 birds eye chillies, deseeded and thinly sliced

5cm/2in piece of fresh ginger, peeled and chopped

Handful of fresh coriander/cilantro leaves, roughly chopped

2 sticks lemongrass, peeled and finely chopped

4 spring onions/scallions, chopped

4 tbsp. groundnut oil

3 cloves garlic, finely chopped

2 tsp. mustard seeds

½ tsp. chilli powder

500g/ 1lb 2 oz. fresh spinach, tough stalks removed

4 tbsp. Chinese rice wine or dry sherry

3 tbsp. light soy sauce

1 tsp. sugar

Juice of 2 limes

Salt and freshly ground black pepper.

 

Method:

  1. Put the pork, bird’s eye chillies, ginger, coriander/cilantro leaves, lemongrass and spring onions/scallions in a food processor and process to form a coarse paste. Season to taste with salt and pepper, then form into 16 walnut-sized balls and chill in the refrigerator for 30 minutes.

 

  1. Heat half the oil in a wok and fry the pork balls, four at a time, for 4 minutes, turning occasionally, until golden. Add more oil if necessary before cooking the next batch and keep the cooked balls warm while cooking the remainder.

 

  1. Wipe the wok clean; pour in the remaining oil and heat. Add the garlic and mustard seeds and stir-fry for 30 seconds, then add the chilli powder, spinach, rice wine, soy sauce and sugar. Stir-fry for 2 minutes, then add the lime juice. Season to taste with salt and pepper and serve, topped with the warm pork balls.

 

Nicola Graimes is an award-winning cookery writer and former editor of Vegetarian Living magazine. She has written more than 20 books, including The Top 100 Recipes for a Healthy Lunchbox, The Big Book of Wok, The Big Book of Low-Carb Recipes, Veggienomics, The New Vegetarian Kitchen (that was chosen as one of OFM‘s Top 50 Cookbooks of the Year) and The Part-Time Vegetarian for Nourish.

 

‘I Love My Wok’ is available to buy from the 17th August 2017 from Nourish.

Matcha is the fine green tea powder, packed with antioxidants, that’s taking the world by storm! It’s combination of endless health benefits, and delicious subtle flavours is quickly making this miracle ingredient a staple for foodies around the world. From smoothies to salads, main meals to munchies, there’s more to matcha than just another cup of tea. So to help you discover how you can pack your diet with the power of green tea, we’ve selected three of our favourite recipes from Joanna Farrow’s Meet Your Matcha.

Kedgeree with Matcha Butter
This is a recipe for matcha lovers everywhere! Serve the matcha butter atop the hot veggie rice so it melts in deliciously.

Serves: 4, prep: 10 minutes, cook: 25 minutes

Ingredients:
250g/9oz/1 1/4 cups brown
or white basmati rice
4 medium eggs
10 cardamom pods
65g/2 1/2oz/1/4 cup softened
slightly salted butter
1 tsp matcha
1 bunch of spring onions/
scallions, thinly sliced
100g/3 1/2oz/3/4 cup petits
pois or baby broad beans,
thawed if frozen
3 tbsp chopped fresh parsley
1/2 tsp ground tumeric
sea salt and freshly ground black
pepper
lime wedges, to serve

 

Method:

  1. Cook rice in plenty of boiling, lightly salted water for 10-15 minutes or until tender. Lower the eggs into a separate pan of gently simmering water and cook for 7 minutes. Drain the rice and eggs. Peel away the shells from the eggs. Crush the cardamom pods using a pestle and mortar. Pick out and discard the empty pods and lightly crush the seeds.
  2. Beat 40g (1 1/2oz) of the butter in a small bowl with the matcha. Heat the remaining butter in a frying pan and gently fry the spring onions/scallions for 2 minutes. Stir in the rice, peas or beans, cardamom, parsley, turmeric and a little salt and pepper, and mix well over a gentle heat for 3 minutes.
  3. Quarter the eggs, add to the pan and cook for a further 2-3 minutes to heat through. Transfer to warmed serving plates and spoon the matcha butter on top. Serve with lime wedges.

TIP! Nothing brings out the rich matcha flavour quite like butter. Any leftover matcha butter is lovely spread on toast, used for topping baked potatoes or stirred into rice. It’s definitely worth making double the quantity.

 

Rack of Lamb with Matcha and Pistachio Crust
Pretty pistachios and matcha make a crispy crust for simple roast lamb. Serve with traditional roast potatoes or buttered, steamed baby potatoes and a side of seasonal greens.

Serves: 2-3, prep: 10 minutes, cook: 30 minutes

Ingredients:
25g/1oz/2 tbsp butter
2 shallots, finely chopped
2 garlic cloves, crushed
1/2 tsp finely chopped fresh
rosemary
25g/1oz/1/4 cup pistachio
nuts, skinned if liked (see tip)
25g/1oz white bread, torn
into pieces
1 tsp matcha
sea salt and freshly ground
black pepper
1 French-trimmed rack of
lamb, 6-7 ribs
150ml/5fl oz/2/3 cup of
lamb stock
100ml/3fl oz/scant 1/2 cup
red wine
1 tbsp light muscovado/
brown sugar

Method:

  1. Preheat the over to 220C/425F/gas 7. Melt the butter in a small saucepan and gently fry the shallots, garlic and  rosemary for 2 minutes.
  2. Blend the pistachio nuts and bread in a food processor until finely ground. Add the matcha, the shallot mixture and a little salt and pepper, and blend to combine.
  3. Place the lamb in a small roasting pan, skinned side up, and pack the matcha mixture on top. Roast for 25 minutes if you prefer your lamb still pink in the middle, or an extra 10 minutes for well done. Transfer to a board and keep warm while you make the gravy.
  4. Add the stock, wine and sugar to the roasting pan,and bring to the boil, stirring. Boil for a few minutes until slightly reduced. Carve the lamb between the ribs and serve with the gravy.

TIP! Skinning pistachio nuts isn’t essential, but it does bring out their emerald greeness! Place the nuts in a bowl, cover with boiling water and let stand for 30 seconds. Rinse and drain. Rub between paper towels to loosen the skins, peeling away any that remain with your fingers.

 

Dairy-Free Green Tea Popsicles
For vegans as well as those avoiding dairy products, these popsicles have a great milky consistency and plenty of flavour. They are the perfect green tea treat for lazing on a summer’s afternoon – or as a good-for-you dessert. 

Makes: 8-10 popsicles, prep: 5 minutes, plus freezing

Ingredients:
1 ripe banana
1 1/2tsp matcha
350g/12oz/1 1/3 cups
dairy free coconut yoghurt
100g/3 1/2oz/scant 1/2 cup
agave nectar or coconut
blossom nectar
100ml/3 1/2fl oz/scant
1/2 cup oat or rice milk
1 tbsp lemon juice

 

 

 

 

 

 

Method:

  1. Break the banana into pieces and add to a food processor. Add the matcha and blend to form a smooth puree.
  2. Add the yogurt, agave nectar or coconut blossom nectar, milk and lemon juice, and blend again until completely smooth, scraping down any mixture that clings to the side of the bowl.
  3. Transfer to a jug and pour into ice-cream moulds. You’ll probably have enough mixture to fill 8-10 moulds. Push a wooden lolly/ice cream stick down into the middle of each and freeze for several hours until firm.
  4. To serve, run the moulds under hot water until you’re able to pull the lollies out of the mould

Enjoy your matcha inspired dishes and take comfort in the knowledge that not only are you eating delicious food, but you’re also loading your body with anti-oxidising goodness!

 

Joanna Farrow is a food writer and stylist with a flair for food that does you good. She has worked as a freelance writer for several food magazines including BBC Good Food. Her previous books include Great British Bake Off: Bake It Better, 30-minute Vegetarian, Good Fast Family Food and Ready Steady Cook for Kids. Joanna’s new book Meet Your Matcha is available now. For further information visit her website.

vegetarian-food-for-healthy-kids-low-res-single-pdf-adobe-acrobat-pro

This recipe is extracted from Vegetarian Food for Healthy Kids by Nicola Graimes.

Savoury scones/biscuits make a good alternative to the usual sandwich and these have been pimped up with the addition of cheese, apple and linseeds/flaxseeds. Spread them with butter or, to make them more filling, split in half and fill with cream cheese and slices of cucumber. To make a sweet version, leave out the cheese and stir in 2 tablespoons sugar instead.

Makes: 8
Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients:
200g/7oz/1½ cups self-raising wholemeal flour, plus extra for dusting
½ tsp baking powder
1 tbsp ground linseeds/flaxseeds
50g/1¾oz/3½ tbsp chilled butter, cubed
1 apple, with skin, cored and grated
90g/3¼oz mature/sharp Cheddar cheese, grated
100ml/3½fl oz/scant ½ cup milk, plus extra for brushing

Method:

  1. Preheat the oven to 220°C/425°F/Gas 7. Line a baking sheet with baking parchment.
  2. Sift the flour and baking powder into a mixing bowl, adding any bran left in the sieve/fine-mesh strainer. Stir in the linseeds/flaxseeds.
  3. Using your fingertips, lightly rub the butter into the flour mixture until it resembles coarse breadcrumbs. Stir in the apple and Cheddar. Gradually, stir in the milk using a fork, then bring the dough together with your hands.
  4. Press out the dough on a lightly floured work surface, about 2.5cm/1in thick. Using a 4.5cm/1¾in cutter, stamp out 8 rounds.
  5. Place them on the prepared baking sheet and brush the tops with milk. Bake for 20–25 minutes until risen and
    golden. Transfer to a wire rack and serve warm or leave to cool completely.

vegetarian-food-for-healthy-kids

Nicola Graimes
Vegetarian Food for Healthy Kids
£12.99, available from Nourish Books

 

This recipe of pistou from the book Top 100 Low-Carb Recipes by Nicola Graimes is a new take on the traditional soupe au pistou which is a specialty from the south of France, Provence to be exact and eaten in the summer months.

Low Carb Recipe 1

Ingredients:

1 tbsp olive oil

1 leek, sliced

1 small carrot, finely chopped

1 stick celery, finely chopped

3 green beans, thinly sliced

700ml/11⁄4 pints/3 cups vegetable stock

150ml/5fl oz/2⁄3 cup pasta

1 bay leaf

30g/1oz/1⁄2 cup whole-wheat conchigliette (small shells) pasta

30g/1oz/1⁄2 cup canned cannellini beans, rinsed

sprig of fresh rosemary

salt and freshly ground black pepper

a few shavings of Parmesan, to serve

1 tbsp pesto, to serve

Method:

  • Heat the oil in a large saucepan and add the leek. Cook over a medium heat for 5 minutes, stirring occasionally, until tender. Add the carrot, celery and green beans and cook for a further 5 minutes.
  • Pour in the stock and pasta and add the bay leaf, stir well. Bring to the boil, then reduce the heat and simmer, half-covered, for 15 minutes. Remove the bay leaf and using a hand-blender or food processor, semi-purée the vegetables.
  • Return the bay leaf to the soup, add the pasta, cannellini beans, and rosemary and bring to the boil. Reduce the heat slightly and cook for 10 minutes or until the pasta is tender. You may need to add some extra stock or water if the soup seems too thick. Remove the bay leaf and rosemary and season to taste.
  • Divide between 2 bowls. Serve with the Parmesan shavings and a spoonful of pesto.

Top 100 Low-Carb Recipes

Nicola Graimes

Top 100 Low-Carb Recipes

£5.99, available from Nourish Books

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Water kefir from The Supercharged Green Juice & Smoothie Diet by Christine Bailey is simple to make and an effective way to support your gut health and give your immune system a boost as well. By blending in fruit and supercharged foods you create an amazing, healthy, fizzy smoothie.

Supercharged Diet 2

 

Ingredients:

zest and juice of 1 lime

80g/2 ¾ oz fresh or frozen pineapple, chopped

1 tbsp lucuma powder

250ml/9fl oz/1 cup water kefir

1 tsp tocotrienols or oil of 1 vitamin

E capsule, plus the squeezed capsule

1 tsp probiotic powder

1 tsp manuka or raw honey, or coconut sugar

4 ice cubes

Method:

  • Put all the ingredients, except the ice, into a blender or food processor and blend until smooth and creamy.
  • Add the ice and blend to create a slushy drink.
  • Serve immediately.

Supercharged Green Juice & Smoothie Diet

Christine Bailey

The Supercharged Green Juice & Smoothie Diet

£10.99, available from Nourish Books

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