Category Archives: vegetarien

Baked Eggs Also Known as Turkish Eggs.. (85p per portion)

Now, you may be wondering why I haven’t been updating my blog for a while, but since my last post I have had contractions on and off, and my midwife has said that I’m in beginning stages of labour. Well, this has gone on for a week now (I’m 39 weeks) and I’m getting increasingly impatient and moody. This has meant that looking at my blog or even writing or cooking has been the last thing on my mind… Instead, I have tried to keep my head nice and calm and not lose it (too often) with Toddler “Blip” and the Husband.

But, as nothing seems to be happening, I have decided I better try and get this labour on its way. Let’s just say I have tried walking, up and down stairs and all the other tricks in the book, but spicy food I haven’t really done yet. So therefore, this dish is perfect, especially with the extra chilli (you can leave this out).  Also, I have been craving baked eggs for a while. Now if you are purist and like your recipes to be authentic please look away, as this recipe is not authentic, I have added my own spin to the Turkish baked eggs also known as Shakshuka. To stretch it further I have occasionally (not this time) added a can of chickpeas to it.

I’m a huge fan of aubergines, and often got 1 laying around in my fridge, and I find it especially good in this dish. It’s not in the traditional recipes I normally have seen, but trust me its nice. I have also added extra chilli, well to be exact a full chilli instead of the half I would normally add (well I did say I wanted this labour to progress!). But please feel free to leave it out or use as much as you like.

There are loads of different versions of this dish, also with chorizo which is wonderful.

One of the things I find really important when you cook is to amend the dishes to fit in with you and your families taste. No point in making something that you already know the family don’t like, so if a dish calls for coriander and you really dislike it, CHANGE it…. It’s your food and your dish!.

As this dish is spicy, I’m not expecting Toddler “Blip” to eat it, he will have a taste, but got him a portion of his favourite n food at the moment, Macaroni Pasta.. If you got kids and you still want it to be spicy, you could just do as I sometimes do with dishes, and add chilli oil to your finished dish.

Normally, I would serve this dish in the big frying pan, or cast iron pan, with all 4 eggs baked at the same time. But as the Husband was coming home later, and he wanted one portion for lunch, and I want a portion tomorrow as well, I ended up making the tomato base first, then reheating it all with the individual eggs. You also, put this in individual ramekins and then bake, perfect for lunch.

The tomato sauce before the eggs are added. 

I do apologies, it may be a while before I add another blog post, depending on when Baby “Flipper” actually decides to do his appearance, I will update you when we know more. 😊

Baked eggs

Serves 4

Ingredients:

2 tbsp veg oil
1 Red or green bell pepper, cut into thin strips
1 Medium white onion finely chopped
½ Medium aubergine, cut into 1cm matchsticks (optional)
3 Garlic cloves minced
½-1 Red hot chilli finely chopped (optional, or to taste)
1 Tsp cumin
1 Tsp smoked paprika
1 Can chopped tomatoes
125g Roughly chopped spinach
1/2 Tsp salt
1 tsp Pepper
4 Eggs
Parsley – Small bunch,  (roughly chopped) to serve  

Method:

  • Firstly, add the oil to a pan, then add the chopped onion and peppers to the pan, cook for 4 minutes on a medium heat until starting to soften. Now add the Aubergine, and cook for a further 4 minutes, until the onions are translucent and the pepper and aubergine has become soft.
  • Now, add the garlic, chilli, paprika and cumin and cook for a further minute.
  • Add the chopped tomatoes to the mixture, fill up the tin again and add the same amount of water to the pan, then add the salt and pepper. Leave the pan to simmer for 15-20 minutes on a medium heat or until the sauce is thickened.
  • Now add the chopped spinach and stir it through until wilted, adjust the seasoning.
  • Make 4 wells (holes) in the sauce and add the eggs, you can now either put a lid on top of the pan and let it set, or place it under the grill for a few minutes. But keep a good eye on it, you don’t want it totally set, the yolk should still be runny.
  • Serve it with the chopped parsley on top, and just a pinch of smoked paprika.
  • It taste really good with a nice piece of bread on the side as well. But there are lots of different options for toppings though, avocado, feta cheese etc. Let your imagination go wild.  

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per August 2017)

Ingredients:

Vegetable oil 6p
Bell Pepper 52p
Medium onion 10p
Aubergine 35p
Tinned tomato 31p
Spinach 95p
Garlic 9p
Chilli 30p
Cumin 5p
Smoked paprika 5p
Eggs 32p
½ tsp salt 1p
Pepper 1p
Parsley 25p

Total price: £3.37  (per portion 85p) 

 

Minty Cucumber and Leftover Fridge Veg Pickle (25p per person)

Being Danish I absolutely adore pickles… we always have something pickled with our food! However, most of these pickles takes forever to make.. and many people back home simply buy it ready made. When it becomes autumn and if Baby “Flipper” and Toddler “Blip” allows me, I’m going to post some traditional Danish pickled recipes here. 

However, I thought I would still post my quick Minty Cucumber Pickle recipe which I mentioned yesterday. It goes so well with Asian flavours, and it’s a brilliant way of using up those sad looking vegetables from the fridge.. 

We had it with the Firecracker prawn, tofu and Chinese leaves stir-fry I made yesterday. Now, this is a very quick and more or less instant pickle, so it will only last a few days in the fridge. Also, you can use more or less what vegetables you got in the fridge or even just with cucumber and mint. Depending on what I’m serving it with, I sometimes, add some chilli flakes, but as my dish from yesterday was rather spicy in itself it wasn’t needed. 

I had some radishes and daikon that also needed using up, you could make it and it will be ready after 30 minutes. I would recommend to put the mint in at the last minute, however, if you put it in at the beginning it still tastes yummy!.

Minty cucumber pickle

Serving size – approximately 6 people

Ingredients:

1 Tbsp. Rice Vinegar
2 Tsp Toasted Sesame Oil
1 Tsp Sea Salt
1 Tsp Black Pepper
1/4 cucumber finely sliced
1/4 Daikon finely sliced
Handful Radishes, finely sliced
Small bunch of fresh mint leaves, chopped
1/2 Tbsp. Sesame Seeds (optional)
1/2 Tbsp. Chilli Flakes (optional)

Method:

  1. In a bowl, add the rice vine vinegar, sesame oil, salt and pepper together and give it a good stir. 
  2. Then finely slice the cucumber, daikon and radishes and put them in the bowl with the marinate and make sure it is proper mixed together. 
    You can use a knife if your knife skills are good enough, I used my mandolin, but be careful with your fingers!
  3. If you got the time, leave the marinate/mixture up to 30 minutes to get a nice pickle taste to it. – you can leave out this step. 
  4. Now add the chopped mint and the sesame seeds (and Chilli if using) to the pickle and mix well and it is ready to be eating. 

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Rice Vinegar 20p
Toasted Sesame Oil 20p
Sea Salt 10p
Black Pepper 3p
Cucumber 13p
Daikon 18p
Radishes 10p
Mint leaves 18p 
Sesame Seeds 10p
Chilli Flakes 5p

Total cost £1.47 – This serves around 6 people so 25p per person. 

 

Easy lunch – Satay Vegetarian Noodles (£1.29)

Following op on my post from yesterday, I have been craving anything with peanuts. One of my standby dishes which I love to make is Satay Noodles.

It’s a super easy and cheap standby dish, easily adapted and doubled, you could easily make it with either prawns, chicken or just with plain noodles and a few vegetables. The one I did today was with fried tofu, because we had it at home, and I adore Tofu..

Toddler Blip is still in nursery and Daddy is at work… as for baby Flipper he is still in my tummy and he seemed to enjoy the noodles!

Also you could use a store bought Satay sauce (the consistency is very different so you may need to use more). I normally calculate 50g of noodles per person. Whatever, noodles you fancy or have laying around will do, I do find that thick noodles are really good for this, like Udon noodles. I didn’t have them, but some random noodles I picked up in the Asian store ages ago,  still worked brilliantly.

This makes an excellent packed lunch as well.


Satay Noodles with Tofu

Serves 1

Ingredients:
50g noodles, cooked as per package and rinsed in cold water
4 tbsp Satay sauce (see recipe from yesterday)
4 pieces fried tofu (optional)
2 cloves garlic, finely sliced
¼ hot red fresh chilli, finely chopped
Corriander, small bunch coriander finely chopped
2 radishes, finely sliced
2 spring onion, finely chopped
2 tbsp finely chopped peanuts
1 tbsp vegetable oil
50 ml water

1 lime wedge (optional)

Method:

  1. Firstly, cook the noodles according to instructions on packet, then wash and rinse under cold water and set aside.
  2. Now, make sure you prepare all the vegetables. Make sure to keep them separately, as they different things go in at different times. Keeping a bit of chilli, coriander and radishes aside for garnish.
  3. Add the oil to a pan and add the garlic and chilli, when lightly fried to crisp (not burned) take out the garlic and chilli.
  4. Turn the pan to low and add the Satay sauce and the water to the remaining oil. When simmering add the tofu and warm through, then add the noodles. Make sure the noodles get proper coated in the sauce. When all warmed through add the remaining ingredients, and toss together.
  5. Serve in a bowl with the lime wedge and reserved chilli, coriander and radishes as garnish and some extra Satay Sauce if you fancy.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Noodles 23p Satay sauce 25p Fried tofu 21p Garlic 6p Red chilli 7p Coriander 25p Radishes 10p Spring onion 10p Peanuts 6p 1 tbsp vegetable oil 2p 50 ml water

1 lime wedge (optional) 4p

Total: £1.29 for the portion – based on Tesco prices.

 

 

Beetroot and Feta burgers

I have always enjoyed to have vegetarian food, but when I have been going out eating the choice often seems to be either pasta or boring bean burgers Not that there is anything wrong with neither bean burgers or pasta, but sometimes it is nice with something different especially with all the lovely vegetables available. I realised that I really need to learn to take better pictures.. this one focuses more on the wedges than the burger itself.. May have been something to do with the fact that baby blip was watching Peppa pig and I kind of snapped the phone from him to take a picture, but hey..  better than nothing… Now I hope you enjoy!.

2 are recommended per person for dinner. Or one if you got a tiny Blipson.. He tried but wasn’t too convinced. But then he was also very tired it must have been all the riding on his new “horse” today.


Ingredients:

300 g raw beetroot, peeled and finely grated

2 Spring onions, finely chopped

100 g roasted pumpkin or butternut squash (you could leave this and just use an extra 100 g beetroot instead).

2 Garlic cloves crushed

Finely grated zest and juice of ½ lemon

3 tbsp flour + extra to dust of the burgers.

Salt and pepper

1 medium egg

150 g feta, crumbled

Olive oil

Method:

  1. Squeeze any extra liquid out of the beetroot, best way is to use a cloth that can be discarded afterwards.
  2. In a large bow finely mash the butternut squash, if not using continue to step 3. Make sure it is well mashed.
  3. Now add the beetroot, the lemon and zest, spring onions, garlic, egg and flour and mix well together add salt and pepper (careful with salt as the feta is already salty). When it is proper mixed add the crumbled feta.
  4. Add the oil to pan, warm up to a medium.
  5. Form the beetroot to burger shaped patties then dust with the flour and fry in the pan.The mixture should make 8 medium sized patties. fry, for around 4-5 minutes on each side.

If you don’t want to cook them all at once you can wrap them in cling foil and freeze them. Cook from frozen in oven at 200C/ or 180C fan oven.

Its nice served with salad and homemade wedges.