Category Archives: Dinner

Falafels cooked in a aebelskiver/poffertjes pan..

I’ve made falafels many times before, always oven baked because I could just never bring myself to fry them! I’ve also seen posts from people using a poffertjes pan to cook falafels, and other patties and Indian cutlets, and decided it was time for me to finally treat myself to one.

For me, I remember this type of pan from my childhood for making mini Dutch pancakes ‘poffertjes’, but to you it may be an aebelskiver pan, used for making similar Danish goodies. It makes total sense to use them for cooking falafels or patties on a hob/stove with minimal oil. You can see below the tiny drops of oil in each hollow which proved to be a perfect amount…

I used it for the first time today for falafels and I will definitely use it again for these and other concoctions. 

The recipe I’m sharing below is a pretty standard falafel recipe, it is simple to play with it and create your own versions however. Today I threw together chickpeas, spring onions, garlic, dried herbs, spices, chickpea flour and lemon juice and it worked a treat! I got in there with my hands and started making little balls of mix which I flattened slightly in preparation to cook them. 

I have to tell you – I didn’t weigh or measure anything and I produced the perfect number of patties for the pan by pure luck….or sheer fluke!!!

Ingredients

250g dried chickpeas, placed in a large bowl of water and soaked overnight
1 medium red onion, peeled and roughly chopped
2-3 garlic cloves, peeled
1 bunch flat leaf parsley
1 tsp ground coriander
1 tsp ground cumin
1/4 cayenne pepper (optional)
Juice of 1 lemon
Salt to taste
Flour of your choice as needed – I used chickpea flour, but it can be any flour 
Some people also add half a teaspoon of baking powder, I didn’t this time


Method

Wash and drain the chickpeas
Put everything EXCEPT the flour in a blender and chop to a chunky crumb, then put it all into a large bowl
Add enough flour to bring the mixture together in your hands, then create small balls of the mix and flatten them slightly to make the falafel shape 
Put your poffertjes pan over a low/medium heat and place a small amount of oil in each dip and allow it to heat up briefly
Place a falafel in each dip and cook for about 15 minutes depending on the size and the heat your using, I kept checking mine and moving the pan around as it doesn’t sit evenly over the gas on the hob/stove 

I served mine on freshly made homous as is traditional, I highly recommend it! 

I’m taking my falafels to this week’s Fiesta Friday, co hosted this week by the lovely Jhuls and Antonia

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Moroccan spiced carrots, chickpeas and spelt…

It’s no secret that I love autumn, I love everything about it: the cooler temperatures, the beautiful colours, the changing leaves, the abundance of root vegetables…I didn’t mean to make something that almost epitomises autumn in a bowl, but that’s how it ended up! Maybe it’s just in my soul?!

In the beginning it was going to be a soup, but I can’t always bring myself to blend up the vegetables, they look too good whole, so this morphed into something else, not really a stew because it’s not very liquid, maybe a warm salad, or just as the title of the post says: ‘Moroccan spiced carrots, chickpeas and spelt’. I just kept adding things until I thought it was perfect!

I didn’t measure anything but I do remember how I made it so hopefully I can still share the process and it might be interesting…

In a large saucepan I heated some coconut oil, and added some chopped red onions over a medium heat; after several minutes and once the onions looked liked they were starting to brown, I added chopped garlic, cooked for a minute, then added liberal amounts of a Moroccan spice mix that I made previously. 

Again I cooked this for no more than a minute then added water to stop the spices from burning. I then added a great pile of peeled and chopped carrots, topped up the water until it covered them, added salt and pepper, then brought it to the boil. As the carrots cooked, I added some spelt, then later some chickpeas and chunks of butternut squash that I’d already roasted, chopped coriander (leaves and stalks) and finally some dried barberries for the colour and little surprise shots of their tart sweetness. 

And pretty much left it to bubble away until the carrots were cooked, but not mushy, and the spelt was cooked, adding water when necessary. 

Eating some with some tahini, as I did when it was just made above, you can still see the lovely colours of the individual ingredients. 

By the next day, the flavour had developed even more but the colours had all merged together and become one autumnal palette..

It’s the kind of dish that just gets better and better, and one I’ll be making again and again, and no doubt evolving as I do!

Happy Autumn everyone 🙂

A salad of dreams…

…well, to me anyway!!! 

I’ve made this salad several times recently because it’s been so good! It’s eminently pimpable, and even better 2-3 days later, so a winner in my book.

When I think of the salads of the past, of a bit of limp lettuce, a few slices of tomatoes and a bit of cucumber, I can see why people might think salads are boring…but this is nowhere close to boring. Not to me anyway….red onion, tomato, chickpeas, sweet potato, spices, flavours….it’s all good 🙂

Having just thrown this together, I have guesstimated the quantities that I used, feel free to amend based on taste and discovery…

Ingredients

1 large sweet potato, washed and cut into chunks

2 medium tomatoes, sliced

2 medium red onions, sliced

1 can/jar chickpeas, drained and washed 

1 tbsp pomegranate molasses

1 tbsp tamarind paste

1 tbsp lemon juice

1-2 tsp cumin seeds

1-2 tsp pul biber chilli flakes 

1 tsp amchur (dried mango) powder 

Handful of fresh coriander, chopped 

Handful of fresh flat leaf parsley, chopped (optional) 

Olive oil 

Method

Mix together the tomatoes, red onion, chickpeas, pomegranate molasses, tamarind, lemon juice and spices. Stir it well then leave it for the flavours to develop and the juice to emerge from the tomatoes. 

*I leave mine overnight in the fridge for use the following day, although, it is already tasty once you’ve made it, it will be even tastier after a few hours. 

A few hours later, or the next day, boil the sweet potato chunks until they’re nicely cooked but not disintegrating. Drain and allow to cool slightly.

Put the salad together by adding the sweet potato to the tomato and onion mix, add your coriander and parsley, if using, and drizzle with olive oil.

Serve on its own as a meal, or with a meal, and be prepared to want to lick the plate! 

Note: if you find the mixture of tangy flavours too sharp, swap the pomegranate molasses for some a little bit of honey.

I’ve also made this with lots of extra coriander and parsley and minus the sweet potato and the flavours are still so good.

It would also be great with any kind of grains soaking up those lovely flavours…actually, now that I’m reminded of how good it is, I think I’ll make some more, right now….

I’m taking my salad of dreams to this week’s Fiesta Friday, co hosted by the lovely Jhuls and Ai…check it out for a great collection of recipes…

Twice cooked cauliflower steaks..

Roasted cauliflower is not new on this blog, I’d just like to share with you something that I do in my kitchen…

Whenever I roast cauliflower, I always roast the whole thing so that I have leftovers; this way whatever is left is easy to reheat for the next day’s lunch. Once it’s already been roasted, reheating the cauliflower in an oven takes no time at all and it gets really nice and crunchy really quickly. You can eat it cold, or heat it in a microwave, but you won’t then get that lovely crunchiness. 

Then it can be topped with whatever you’ve got to hand, like I do…

You can consider it an alternative to bread if you like?

This is a perfect idea to share with this Corina’s Cook Once Eat Twice collection this month. I hope you like my ideas…

Above are roasted cauliflower steaks, reheated until crispy, topped with leftovers of my bulgur wheat salad with chopped parsley & coriander, garlic, spring onion, chilli, olive oil & lemon juice, and my salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander, with some avocado on the side.

Seriously crunchy roasted cauliflower (on the edge of being burnt but not quite!), butternut squash wedges, and a mix of grains, aubergine, chopped herbs, spices, olive oil & ACV, all drizzled with tahini.

Roasted cauliflower topped with a mixed herb and freeze dried pineapple salsa, and crumbled goats cheese.

Lunch of roasted cauliflower topped with my roasted carrot & aubergine sauce creation from my last post, here pimped with added yoghurt to create something completely new and lovely – and toasted pumpkin seeds.

Re-roasted cauliflower toppe with stuffed roasted peppers and homous.

I do think that cauliflower is a beautiful thing, I love trees and cauliflower really is like a baby tree – although probably a lot tastier..;) 

The butternut squash wedges files…

In my last post I shared a butternut squash kibbeh, and I casually stated how I threw together my kibbeh mixture and that I used roasted butternut squash. I thought I’d clarify something about that point: I usually have a ready stock of roasted butternut squash to hand, hence how it was easy enough to throw the dish together…I shall explain…

I routinely buy large butternut squashes (Costco is good for them in the U.K.) and I cut them into wedges (or in half if they’re smaller), remove the seeds, and roast them. I don’t peel them, I don’t use oil, just put them in a hot oven, usually when I’m cooking something else too, and leave them until I’m happy with them. 

Before

After

Usually I’ll eat some of the freshly roasted squash at the time of cooking, and then I leave the rest of it to cool down and store it in the fridge. This way, I can pull a couple of wedges out and reheat them for lunches, or scrape the flesh from the skin and use them in recipes, like the kibbeh or thick soups. Having them already roasted means that the wedges can be reheated really quickly in the oven and the edges crisp up nicely and they make a great base for all sorts of toppings…

This is basically my alternative to a baked potato I guess – but with more flavour as far as I’m concerned. Or they can be loaded up like nachos or tacos, or spread with goats cheese instead of bread, or just drizzled with tahini. Or chopped up to be part of a salad, warm or cold, or added to cooked grains…I could happily go on and on….

Or used to throw together an easy kibbeh, as I did again this weekend…

So I’m not sharing a recipe today, but more a kitchen habit that I find useful and that I thought I would share. I like having a fridge full of things made and ready to go, because when I get hungry I need to eat right then! So along with endless dips and sauces and middle eastern style ‘salad’ concoctions, you’ll often find a tub of butternut squash wedges in my fridge 🙂 

I think I’ll add this to my ‘pimp your veg‘ collection…have a good week! 

Butternut squash kibbeh…

A typical middle eastern ‘kibbeh’ dish would include meat; this being my blog, and me being wholeheartedly vegetarian, this version does not…it is however, a really simple dish to make, eminently useful if you have any vegetarian guests at any time, and great for leftovers and weekday lunches. 

Of course, I threw mine together, but for more detail, you could refer to this recipe for a sweet potato version. 

In essence, this is a bake, almost a cake, utilising the grains to draw moisture from the vegetable of choice as it cooks, to create a finished article that holds together when you cut into it. 

I made my kibbeh in the photos using butternut squash that I had previously baked, mashed with a bulgur wheat and red and white quinoa mix, ground cumin, ground coriander, finely chopped red onion, olive oil and a pinch of salt. 

This was spooned over a bed of sliced red onions drizzled with olive oil, and baked for 25-30 minutes. 

And it’s done! 

You could easily add other spices and/or herbs to create your own flavours, I think some ras el hanout or baharat would be good. You could also play with using other vegetables and grains; I’ve made very similar dishes using a spiced tomato base and quinoa, I think it’s an easy basis to experiment with.

This was another one I’ve made recently using only bulgur wheat, and you can see how it keeps its shape when cut. 

It’s easy to cut into pieces and serve slices, when it’s hot or cold. And very tasty with any array of homous, dips, salsas, chimichurri…

I had some leftovers with extra caramelised onions and a dressing of buttermilk, tahini, garlic and lemon juice. The sweetness of the butternut squash/sweet potato, however you make it, works well with slightly tart of acidic flavours. Goats cheese would be perfect! 

I hope you like my offering for the week, I’ll be bringing it over to Fiesta Friday to see who I can tempt 🙂 

Have a great weekend, and happy Easter! 

Luscious lunches…

It’s been a little while since I shared some of my lunches, so here’s a few to tempt your tastebuds…and maybe your eyes…

To start, here’s some roasted butternut squash wedges, drizzled with a sauce of chickpeas, kefir yoghurt, tahini & garlic; with a green sauce of avocado, parsley, coriander, kefir yoghurt, mixed roasted seeds (pumpkin, sunflower & linseeds), garlic, chilli, lemon juice & salt; and with a salsa of parsley, coriander, garlic, spring onions, chilli, roast cumin, olive oil & apple cider vinegar; with toasted pine nuts…

Or…baked aubergines loaded with my Mexican chilli sauce, topped with grated cheese, spring onions, chillies, soured cream and lovely, soft avocado…

A quick pan full of flavour made from a can of chopped tomatoes + several tablespoons of my own harissa plus a teaspoon or two of ras el hanout, an egg in the middle, a sprinkle of leftover Parmesan and a sprinkle of home roasted seeds…

Salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander…

Plus I’ve been whizzing up various sauces and dips and pastes as usual…

I do like mixing up leftovers and concocting something completely new…this began life as homemade chermoula (fresh parsley, fresh coriander, garlic, sweet paprika, ground cumin, pul biber chilli flakes, olive oil & lemon juice), to which I added some defrosted peas and spinach; and then mixed with my leftover mutabal (aubergine, tahini, lemon juice, yoghurt, cumin & garlic), and it’s now a whole new level of GOOD!

Below is a preserved lemon and olive harissa…
Lunch anyone?