Spinach and coconut dal

I have found a new blog I love - Tinned Tomatoes. On name alone it should appeal, since I use a lot of said ingredient, but there are over 500 vegetarian and vegan recipes on there, many of which I am very keen to try. And they don't all feature tinned tomatoes... like this one:

Spinach and coconut dal is the easiest thing I have cooked in ages. And one of the tastiest! At 600 cals per portion (using the whole lot as 4 portions) it's not the lightest, but once in a while does no harm. It would also be great as part of a thali-type mixed meal.

First wilt 200g fresh spinach: wash, then in the colander pour over boiling water, then cold water. Squeeze out the excess moisture (keep it - see below) and then chop. Or use frozen spinach :)

Put 400g red lentils, 400ml coconut cream, 600ml stock and spices (1 tsp each coriander, ginger, tumeric and chilli powder, 2tsp cumin) together in a large pan. Bring to the boil and simmer for 15 mins, stirring occasionally. Add the spinach and simmer 5-10 mins more. Serve seasoned with black pepper, accompanied by breads or rice.

I didn't keep the spinach liquid, and wished I had. It looked like I was pouring good stuff away, and then I needed to add more liquid to the dal. Sigh. Also I used some coriander I had previously blitzed and frozen, rather than fresh (must do that more often), and there was some extra water in that, so if using fresh you'd almost certainly need to add water.

I had mine with rice and mango chutney, but to be honest some chapattis would have suited it better. Later this week I might try blitzing it down with more stock to make a soup, as suggested on the blog - I think it would work really well. Finally, I might also freeze a portion and then make more before too long, but use less-calorific coconut milk instead of cream. Then I can do a taste test!

Chickpeas and spinach with ginger

Another veggie (vegan, in this case) one-pot recipe, chickpeas and spinach with ginger is very similar to the spinach and chickpea curry that we already do, pretty much just swapping curry paste for ginger. I don't think I've blogged the curry, since it hardly counts as a recipe, so this post covers both.

The ginger recipe is from Serious Eats, and part of a whole series of vegan recipes. Since it took a bit of searching to confirm the can sizes for chick peas and tomatoes, I'll just add that I used 2 of each, normal sized cans (~400g, or ~240g drained in the case of the chickpeas). Needless to say, I did not use the massive amounts of oil called for, but if your diet allows, by all means leave a comment to tell me what I am missing...

Fundamentally the recipe blends half the tomatoes with a good amount of fresh ginger, and adds it to cooked onions and garlic, then adds spinach, and finally chickpeas. Bay leaves, salt and soy sauce ramp up the flavour, although I omitted the suggested vinegar and oil for serving. I will say that I simmered mine for a lot longer to further soften the chickpeas, and ended up with beautifully silky spinach and a richer sauce. There wasn't really enough spinach as I thought the large bag I bought was big enough, but it really could take more. I didn't use the can liquid from the chick peas as suggested, and I think it would have been too runny if I had.

I served this on its own, and we demolished the whole lot in a greedy-pig-portion each, with some left over for Small. Next time I'll do it with rice or another grain, or possibly some sort of bread, plus more spinach, and make it last two meals. The flavour was excellent with the ginger, something I never would have thought of adding to tomatoes, and I can see it becoming a regular on our menu.

The curry we already do is very similar, without the blending. Cook the onions slowly in curry paste and some of the juice from the tomatoes. Add the rest of the tomatoes, chickpeas, and spinach, and simmer for as long as you want to. Butternut squash is another common addition if I have some already cooked (I often roast a squash, just cut in half, to use in various recipes through the week such as risotto, macaroni cheese, cous cous, etc.), but it takes too long to cook from raw in this recipe.

Hairy Bikers' lean lamb hotpot

I find the Hairy Bikers quite entertaining, and have seen some of the buzz around their Hairy Dieters series and the inevitable book(s) that sprang from it. As part of my effort to do more batch cooking, I fancied lamb hotpot this week, and their lean version came up in a search so I thought I'd give it a go.

As a special bonus, this time I even remembered to take photographs of the finished dish. Alex will be proud.

It was easy enough. Brown the meat, cook the onions and carrots a bit, add flour, herbs and stock, then cover with sliced potatoes and slow cook in the oven.

My main difficulty with this was the lack of a hob-to-oven casserole dish. I should have used a deep pan for the stove bits, so as to be able to combine the meat, veg and stock with the flour before transferring to an oven dish, but in a minor brain fade moment I didn't. So they didn't really get well mixed.

This may have been why the dish was disappointingly runny once its allotted time (and more) was up. I wanted thick and unctuous, and got what was more like a very chunky broth. The potatoes were a bit lacking as well, just a bit sad and limp - probably should have whacked the oven over to grill for a bit for a crispier top. Perhaps it's also down to the type of potato, which in this case I don't know as we bought a bag of unnamed ones from the greengrocer. I have a feeling they were waxy and probably should have been floury. We didn't peel them as the recipe said, but (a) I'm lazy and (b) that's where the goodness is anyway.


Another omission, this time on my part, was lamb stock - I thought I had some, but it turned out to be vegetable, which I combined with beef to try and get a darker, meatier flavour. The lamby flavour was therefore not as good as it might have been. Fresh thyme was a good call, though, and next time I might sneak out for a walk around the block, past a couple of houses that happen to have a big bay bush and rambling rosemary in the front garden (whistles innocently)...

I used lamb neck fillet instead of leg steaks, although I am not sure it made much difference to the taste. The meat was lovely and tender, although perhaps there was more fat from the neck than the suggested leg cuts, and I did find this made the potatoes quite greasy. Finally, in the absence of leaf greens (kale or savoy cabbage would be ideal), we had ours with peas, which added greenery but wasn't quite right taste and texture wise.

(Yes, you can see potatoes in the casseroley bit as well as the slices - I chopped up the ends into chunks so I could just have neat middle slices on the top!)

I know it's sacrilege, and apologies to any Lancastrians out there (sorry, Rob!), but next time I would not only mix the veg, meat, flour and stock more thoroughly but probably omit the potato topping as well, letting the hotpot bubble and reduce a bit more, and serve it with mash or even pop some dumplings in. Would be interesting to see if a proper lovely casserole dish a la Le Creuset would make a difference, but I don't think my blog is popular enough for me to start getting sent freebies :)

A taste of HFW's Veg Everyday

Continuing my journey to find more meat-free meals, I borrowed Hugh Fearnley-Whittingstall's Veg Everyday! (exclamation mark is his) from the library. It's a hefty tome, and despite good recommendations from a couple of friends I thought I'd take a look before I thought about buying. He also has a Baby & Toddler cookbook which isn't in the library, so out of the two I'd be more likely to buy that one, I think - pending a sneaky flick through in a bookshop first of course.

Anyway. Digression alert.

The first recipe I tried was Spiced Carrot and Chickpea Pitta Pockets. The full recipe is here on the Guardian site, along with some others from the book but it really is pretty simple. Soften some thinly sliced carrots in butter along with cumin seeds and smoked paprika, add chickpeas, garlic and lemon juice, and serve in a pitta. Job done - healthy (depending on the amount of butter, perhaps), tasty and meatless.

Of course I can't leave well enough alone. I know from experience that the smoked paprika I have is hot, despite not being labelled as such, so I used sweet paprika with a dash of smoked, and added some ground cumin for luck. Next time I would allow a bit more heat, then cook for longer and add a bit more liquid (maybe water and a blob of tomato puree, or low-salt stock), as I found it all still a bit al dente when it would have been fabulous if it had been softer - and our 8 month old daughter would have been able to eat it more easily too.

So far, HFW's book looks good, and it's as well the library reservation slip was very long as I've torn it into several temporary bookmarks. Sweet potato and peanut gratin (another one on the Guardian preview), carrot houmous, most of the soups (reimagined as stews), and most of the curries. There might be a few renewals before we get through all of them!

Jerk sweet potato & black bean curry

I am always on the lookout for easy, interesting, and preferably cheap meat-free meals. As well as making our budget go further, I think it's a good idea to eat less meat for environmental reasons too, but as much as anything I think it's good to mix things up and try a wide variety of foods.

This is (guess what) another BBC Good Food recipe. It caught my eye in the magazine as part of a "cook for a group of 10" article, but I usually halve it and make four decent portions. It sounded good to me as a combination of things we already eat often (sweet potato, pulses), things we're less familiar with (jerk seasoning, ready roasted peppers), all in an easy one-pot recipe. It's become a firm favourite!

Ingredients

• 2 onions, 1 diced, 1 roughly chopped
• 2 tbsp sunflower oil
• 50g ginger, roughly chopped
• small bunch coriander, leaves and stalks separated
• 3 tbsp jerk seasoning (I'd use less the first time you make it, until you find a balance between the brand of jerk you use and your own taste/tolerance - I found it pretty intense first time)
• 2 thyme sprigs
• 400g can chopped tomatoes (I use a whole can, less some of the juice, even if halving the recipe)
• 4 tbsp red wine vinegar
• 3 tbsp demerara sugar
• 2 vegetable stock cubes, made up with 600ml water
• 1kg sweet potatoes, peeled and cut into chunks
• 2 x 400g cans black beans, rinsed and drained (in some supermarkets these are in the "world foods" section (Jamaican), for some reason, rather than with the other canned pulses - or they're in both and the world foods ones are cheaper...)
• 450g jar roasted red peppers, cut into thick slices (these keep well if halving the recipe. Again, world foods aisle is the place for the cheap ones. Lidl/Aldi often have enormo-jars.)

Method

Whizz together the roughly chopped onion, the ginger, coriander stalks and jerk seasoning, and set aside. In a jug, combine the vinegar, sugar and stock.

Soften  the diced onion in oil, and when it starts to become translucent add the jerk mix. Fry "until fragrant", about 2-3 minutes, and then add the stock mix, tomatoes and thyme. Bring to a simmer and then leave bubbling for about 10 minutes to get the flavours well combined.

Drop in the sweet potato and simmer for 10 minutes or until the chunks are starting to become tender (might be longer - you don't want them crunchy!). Add the peppers and beans, and simmer for 5 minutes more. Chop the coriander and stir in just before serving, saving a few leaves for garnish.

We serve it with rice or tortilla wraps, or just a larger portion with no accompaniment, and plain yogurt on the side. I've slipped a few chopped green beans in when there have been some to use up, and they're a good addition. Butternut squash also works in place of sweet potato, but needs to be simmered for longer than 10 mins. Black beans work very well but you could probably substitute any pulses if you can't find them - I haven't tried others yet. This is one of those "even better the next day" recipes as the flavours really do their thing overnight in the fridge.

Courgette rice salad

Based on an old Weight Watchers recipe, this is useful for getting through a glut of courgettes. The proportions don't matter too much (i.e. I didn't weigh anything this time!) and nor does the other veg.

2 med-large courgettes*
200g rice (I used a basmati-wild rice mix)
2 large red or yellow peppers **
med bunch parsley
med bunch coriander

juice of 1 lemon
1 tbsp dark soy sauce, or 2 tbsp light soy sauce (light is probably better)
1-2 tsp tabasco, to taste

handful each of sunflower and pumpkin seeds

* if they have grown into marrows then you might want to peel them as the skin can get tough/bitter. Also remove the central part if it's gone spongy, and any seeds.
** mange tout, sugar snaps or green beans also work well


Cook the rice, drain, rinse, and leave to cool.
Grate the courgettes (a food processor is your friend...) and finely dice the peppers. Finely chop the herbs.
Combine the dressing ingredients.
Mix everything together.
Toast the seeds in a dry frying pan, and scatter over the top of the salad.

Lucky dips

For a lovely festive get together with friends today, I made some dips as my contribution. They were based on the following BBC Good Food recipes:

Butter bean, lemon & herb pate

Tangy roast pepper & walnut dip

Cream cheese & sweet chilli dip

Of course, I can't leave anything alone, so my tweaked recipes are:

Butterbean dip
2 400g cans butterbeans, drained
Juice and zest of 1 lemon
Handful of torn coriander
1 garlic clove, crushed
2 good tsp ground cumin
2-3 tbsp olive oil
Salt and pepper to taste

Whizz everything in a food processor to the desired consistency. If you need more liquid, add water or runny yogurt. Next time I think I will add some toasted and well-ground cumin seeds.

Hard to say how many it serves as it depends on the situation, but this makes a takeaway container full.


Roast pepper dip
2 jars roast red peppers (not hot!)
150g walnuts
1 clove garlic, crushed
A good squeeze of tomato puree (2 tbsp?)
1 tbsp cider vinegar (or any decent vinegar)
5-6 tbsp olive oil
2 tsp ground cumin
2 tsp 'normal' paprika
small pinch of hot smoked paprika
Salt and pepper to taste

Heat the oil gently with the spices and garlic. Meanwhile, whizz the other ingredients together in a food processor, and pour in the warm oil and spices. Adjust consistency and seasoning to taste.

This makes half to two-thirds of a takeaway container.


Cream cheese & sweet chilli
1 regular pack cream cheese
1 regular pot greek yogurt, e.g. Total
Handful of coriander, torn
Salt to taste
Sweet chilli sauce

Whizz the yogurt, cream cheese, coriander and salt together (I used a stick blender this time). Pour it into a serving dish, and layer the sweet chilli sauce on top (adjust amount to taste). Dip your dipping things through it to get some of each layer.

All the dips are vegetarian, and the first two are vegan.

Dipping things
To dip, I just put together lots of lovely fresh veg, and some home made pitta chips: split pittas, cut into rough triangles, brushed with oil, seasoned, and baked at 180°C for 8-10 mins until crisp.

It turned out to be easiest to cut the pittas with scissors - first crosswise into two pockets, then each pocket flatwise (if that's even a word) into separate sides, and then each side into triangles. My idea of microwaving them to puff them up and separate the two sides didn't work, they just got soggy and harder to cut.