Tag Archive for: recipes

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Courgette, mushroom & truffle oil pizza

We are getting stuck right into #Veganuary2021 with this delicious, veggie-filled pizza from Virtually Vegan by Heather Whinney! We’ll be posting plant based meal inspo and dairy free dessert recipes – join us this month for a #Veganuary adventure!

‘Who needs dairy on a pizza? What you need is flavour, and this combo has lots of it. You can make the dough ahead and leave it to prove slowly in the refrigerator for a few days or wrap well and freeze for up to a month. For a change, try tossing a handful of fresh wild rocket/arugula on top to serve and give the pizza an extra drizzle of chilli oil.’

Courgette, mushroom & truffle oil pizza from Virtually Vegan

 

Makes 4
Prep: 20 mins, plus proving
Cook: 10 mins

Recipe

500g/1Ib 2oz/4 cups ‘00’ flour or strong white flour, sifted, plus extra for dusting
7g/¼oz/1 sachet of fast-action/instant active dried yeast
4 tbsp olive oil, plus extra for greasing
sea salt

FOR THE TOPPING*:
8 tbsp passata/sieved tomatoes
300g/10½oz portobello mushrooms, finely sliced
4 courgettes/zucchini, sliced into ribbons
a pinch of chilli flakes
a generous drizzle of truffle oil
1 handful basil leaves, to garnish
a few oregano leaves, to garnish

*NON-VEGAN TOPPING:
Try any non-vegan topping you like with this base and tomato sauce. It works well with dairy-free cheese, too, but you could scatter over some torn mozzarella if you prefer.

Method

1 To make the pizza dough, put the flour, yeast and a pinch of salt in a food mixer. Make a well in the middle and slowly
pour in 360ml/12½fl oz/1½ cups of warm water. Using the dough beaters, beat until the mixture comes together, then add 4 tablespoons of olive oil and continue to mix until it forms a dough. It will begin to make a slapping noise as it mixes, which means it is ready. Transfer to a floured board and knead for about 10 minutes until it softens up and becomes spongy.

2 Put the dough in a bowl, cover with cling film/plastic wrap or a dish towel and leave in a warm place for 30–40 minutes until doubled in size.

3 Preheat the oven to its highest setting and put a baking/cookie sheet in the oven to heat up.

4 Turn the dough out onto a lightly floured surface and knead for a couple of minutes to knock out the air, then divide the dough into four equal balls.

5 Have all your topping ingredients ready. Roll and stretch a dough ball until you get a round, about 25cm/10in in diameter. Making one at a time, lightly oil the hot baking/cookie sheet and put the dough round on it. Add 2 tablespoons of passata/sieved tomatoes to the top of the pizza and spread it out to cover. Top with mushrooms and courgettes/zucchini. It will seem like a lot of courgette/zucchini but pile them high as they will shrink when cooking. Sprinkle with chilli flakes and drizzle the truffle oil over the top. Bake for 10 minutes until golden. Remove and continue making the other pizzas. Garnish with fresh herbs, slice into triangles and serve.

 

We can never say no to pizza, so hopefully you enjoy this recipe as much as we do! Don’t forget to check back through Veganuary for oh so many new and delicious recipes.

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Cardamom Custard Tart from Mowgli Street Food!

This season of The Great British Bake Off might be over but (!) we’re still feeling the ache to bake! Also, you know, who doesn’t need cake on a Tuesday afternoon? We’re going for this decadent Cardamom Custard Tart from crowd favourite Mowgli Street Food by Nisha Katona, it’s one for the ages.

        Cardamom Custard Tart from Mowgli Street Food

 

From Nisha: ‘This is such a great variation on the comfort food of our grandmothers’ generation. Cardamom works tremendously well in any dishes that are milk based; the aromatic oils in the spice seem to bring custards alive. The other spices you need to play with – omit or enhance as your taste demands – but it is the sprinkle of cardamom at the end that wakes the pudding up in eastern climes.’

 

Ingredients

For the pastry:

145g/5oz/generous ½ cup cold unsalted butter, cut into small cubes

250g/9oz/1⅔ cups plain/all-purpose flour

¼ tsp ground cloves

⅛ tsp ground ginger

¼ tsp ground cinnamon

¼ tsp nutmeg

110g/3¾oz/½ cup caster/granulated sugar

1 egg, beaten

1 tbsp full-cream/whole milk

For the custard:

250ml/9fl oz/1 cup double/heavy cream

250ml/9fl oz/1 cup full-cream/ whole milk

1 vanilla pod/bean, split

8 large egg yolks

100g/3½oz/scant ½ cup caster/granulated sugar

2 green cardamom pods, crushed

2.5cm/1 inch piece of fresh root ginger, peeled

1 whole nutmeg

1 clove

2 black peppercorns

1 small bay leaf

3 sprigs of fresh thyme

¼ tsp rosewater

⅛ tsp ground turmeric

1 tbsp ground cardamom, plus extra to sprinkle

 

Method

  1. Start by making the pastry. Rub the cold butter into the flour and ground spices with your fingertips until it starts to resemble breadcrumbs. Add the sugar, egg and milk and gently bring together until it forms a smooth dough.
  2. 2  Lightly flour your work surface and roll the pastry out to a thickness of 3–4mm/⅛–¼ inch, then line a 20cm/8 inch tart pan, leaving about 3cm/11⁄4 inches of pastry overhanging the edge of the pan. Refrigerate for 30 minutes.
  3. Preheat your oven to 180°C/350°F/gas 4. Take your pastry case out of the refrigerator, prick all over with a fork and line with baking parchment, then fill with baking beads. Blind bake for 20 minutes, then remove the baking beads and parchment and bake for a further 15 minutes or until it is golden brown. Remove from the oven and lower the temperature to 140°C/275°F/gas 1.
  4. To make the custard, put the cream, milk and vanilla pod in a medium saucepan set over a medium heat and bring up to the boil. In a mixing bowl, beat the egg yolks with the sugar until pale white, then pour a little of the hot cream mixture over the egg yolks and mix well. Pour this back into the saucepan, then add the rest of the custard ingredients. Reduce the heat to low and cook, stirring continuously, for a further 5 minutes. Strain the custard into a pouring jug and skim off any froth or bubbles.
  5. Carefully pour the custard into the case, then place the tart case on a shelf in the middle of your oven. Bake for 40–45 minutes or until just set – there should still be a slight wobble to the custard as it’s removed from the oven.
  6. Trim off the overhanging edges, then leave to cool completely. Finish with a sprinkle of ground cardamom just before serving.

Happy baking! Tag us (@NourishBooks, #NourishBooks) on social media, we’d love to see your creations.

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A Plant-Based Thanksgiving! Cranks’ Nut Roast from Rose Elliot’s Complete Vegan

A very Happy (almost) Thanksgiving to our American followers! If you’re on the lookout for a vegan celebration meal, look no further than Rose Elliot’s Complete Vegan by @roseelliot.mbe. Rose’s recipe for this nut roast is pleasantly festive, making it a perfect, seasonal addition to a plant-based Thanksgiving spread! Save the recipe for Christmas too, you’d be nutty not to ???? ⠀

Crank’s Nut Roast from Rose Elliot’s Complete Vegan (2019)

 

Serves 4

Ingredients

2 tbsp olive oil, plus extra for greasing
1 medium onion, finely chopped
225g (8oz/scant 2 cups) mixed nuts (cashews, hazelnuts, almonds, peanuts, walnuts)
100g (3 and a 1/2oz) soft wholemeal bread, crustsremoved
2 tsp Marmite (yeast extract)
300ml (10fl oz/1 and a 1⁄4 cups) hot vegetable stock (bouillon)
2 tsp mixed dried herbs
salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C/350°F/gas mark 4. Grease a shallow casserole dish, 20-cm (8-in) cake tin (pan) or a large loaf tin (pan).

Heat the olive oil in a frying pan (skillet) over a low-medium heat, add the onion and fry for 10 minutes, until translucent.

Meanwhile, put the nuts and bread into a food processor and process until fine.

Dissolve the Marmite (yeast extract) in the hot vegetable stock and add to the breadcrumb mixture along with the mixed herbs to form a soft mixture. Season with salt and pepper to taste.

Tip the nut mixture into the prepared dish or tin and bake for 30 minutes until golden brown.

Let stand for 5 minutes before slicing.

Have a wonderful Thanksgiving no matter where you are or what you get up to! Give @nourishbooks and @roseelliot.mbe a follow for more vegan and plant-based foodspiration.

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Potions, Elixirs & Brews: ???? Déjà Vu Juice ???? – the recipe!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

???? Déjà Vu Juice ????

The Potion to accompany you through the spooky season is Déjà Vu Juice! Made with rum, cinnamon and nutmeg, this potion is will heighten your senses to make you a magickal feeler. You’ll connect more easily with others, have greater empathy and walk the right path for you.

Ingredients:

✨ 200ml/7fl oz/scant 1 cup whole milk/half and half

✨ 3 tbsp sweetener of your choice

✨ 4 tbsp rum

✨ 1⁄4 tsp each of ground cinnamon, nutmeg, allspice and ginger

Method:

✨ In a saucepan over a low heat, gently warm the milk/half and half. Add the sweetener and stir until it dissolves

✨Add in the spices and whisk to combine

✨ Whisk in the rum, then pour into a serving glass or mug. Enjoy!

???? Ritual ????

MIX THE SPICES TOGETHER AND PLACE IN A COVERED GLASS CONTAINER. PLACE THE CONTAINER IN THE LIGHT OF A WAXING MOON. USE THE SPICES WITHIN THE NEXT 3 DAYS.

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Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

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Potions, Elixirs & Brews: ????️ Eye Candy ????️ – the recipe!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

????️ Eye Candy ????️

Have all eyes on you with Eye Candy: made with vodka, fruit juice and a pink Starburst! This is the potion for you if you want to grace the world with your presence, or catch the eye of the special someone you’d like to be sweet on you. A whiff of this scrumptious magickal cocktail will infuse you with an aura of sweetness and leave them salivating for more.

Ingredients:

✨ 2 tbsp whipped cream vodka (or regular vodka)

✨ 2 tbsp whole milk/half and half

✨ 2 tbsp fruit punch/tropical fruit juice

✨ 100ml/31⁄2fl oz/scant 1⁄2 cup orange juice

✨ Splash of lemon-lime soda

✨ Magickal Garnish: Pink Starburst or other pink candy

Method:

✨ Mix the vodka, milk/half and half and fruit punch/tropical fruit juice in a tall serving glass

✨ Stir in the orange juice and top with a splash of lemon-lime soda

✨ Garnish with pink Starburst candy or other pink candy on the rim of the glass

????️ Ritual ????️

WHISTLE THE SWEETEST SONG YOU CAN THINK OF WHILE CREATING THIS POTION. LET THE MUSIC LIFT YOUR SPIRITS AND BRING A SMILE TO YOUR FACE.

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Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

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Potions, Elixirs & Brews: ???? Lady Luck’s Kiss ???? – the recipe!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

???? Lady Luck’s Kiss ????

Need a bit of luck in the money department? Imagine becoming a magnet for wealth and prosperity with every sip you take of Lady Luck’s Kiss! Made with chocolate and mint, this is the potion to drink to happy and hearty 2021!

Ingredients:

✨ Ice cubes

✨ 2 tbsp Baileys Irish Cream

✨ 2 tbsp crème de menthe liqueur

✨ 2 tbsp vodka

✨ 2 tbsp whole milk/half and half

✨ Squirty cream

✨ Magickal Garnish: Dark chocolate gold coin

Method:

✨ Fill a cocktail shaker with ice

✨ Add all the ingredients (except the squirty cream), cover and shake well

✨ Strain into a martini glass

✨ Finish with a squirt of whipped cream and garnish the glass with a dark chocolate
gold coin.

???? Ritual ????

WITH EVERY SIP YOU TAKE OF THIS MINT CHOCOLATEY DRINK, IMAGINE BECOMING A MAGNET FOR WEALTH, PROSPERITY AND GOOD FORTUNE.

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Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

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Rejuvenating Coconut and Spinach Broth

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.

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Carrot, ginger and lentil soup with carrot crisps

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!

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The Future is Flexitarian

The Part-Time Vegetarian’s Year by Nicola Graimes is available to buy NOW!

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How things have moved on since my original The Part-Time Vegetarian was published five or so years ago. The culinary climate has definitely changed for the better, with more of us choosing to eat plant-based meals on a regular basis. And to prove the point, research figures show that, impressively, one in three in the UK have cut down on the amount of meat they eat, with 60 per cent of vegans and 40 per cent of vegetarians having adopted their dietary preference over the last 5 years.

While the health benefits of a plant-based diet – the reduced risk of major chronic diseases, obesity and diabetes – are well documented, it has been the growing concerns over the environmental impact of intensive animal farming that has spurred much of the move towards flexitarianism, vegetarianism and veganism over the past few years. Recent research has revealed the hefty footprint of intensively reared meat, with the conclusion that the single most effective way to reduce our environmental impact is a global shift towards a flexitarian diet that contains only small amounts of ethically reared, good-quality meat and dairy, eaten once or twice a week with a plant-based diet being predominant.

For me, one of the most exciting aspects of the shift towards flexitarianism is how inspiring and creative plant-based cooking has become. Nowadays, no chef worth their salt would forget to include a vegetarian or vegan dish on their restaurant menu. What’s more, many openly relish the exciting culinary possibilities of plant-based cooking.

As a family, we have become more mindful of what and how we eat over the years. Like many families, our eating preferences vary and I’m constantly on the look-out for meals that both meet our differing tastes and that can be adapted if need be. Whether we eat meat just once a week; just at weekends; as part of an extended family get together; for a dinner party; or not at all, I’ve found that flexitarianism is a way of eating that can be moulded to suit our individual needs.

I’m hoping that this sense of versatility, adaptability and variety shines brightly in the recipes in this book. Importantly, vegetables always take centre stage with a focus on what’s in season. Where meat (or seafood) are included they are in cost-, eco- and health-conscious small amounts and treated as a garnish, side, topping or second to the plant-based components of the meals. At the heart of this book is the growing relevance of a mindful connection with what and how we eat.

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Fig and Fennel Sourdough

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!

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Dark Chocolate, Clove & Cinnamon Brownies

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!

 

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I Love My Wok

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.

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