Saturday, 31 January 2015

Homemade potatoes crisps


I was bored so I made this!
 
All you need is

·         Potatoes

·         Herbes de Provences or pepper

·         Salt

·         Mustards oil.

 

Preheat the oven at 200C

 

Method:

No need to peel the potatoes, just wash them and using a mandolin, cut them very finely.

Once they are cut, dry with tissue paper.

Season with the herbs, salt and a drizzle of mustard oil.  Lay the crisps on one single level on the baking tray.

 

Place in the oven for 20-25 minutes depending on how reliable your oven is, keep an eye on the oven and turn them if necessary.

 

I served mine with the carrots dip made the week before…
 
 
 
 
Put the rest in a jar for snacking at work...
 

Bon Appetit!

Love that jar!!!

Sunday, 25 January 2015

Old carrots second life. Sauce, dip, spread.


Sauce, Dips, Spread in ramekins

This is something I often do when I have not had the time to use the vegetables purchased in my monthly shopping.

Can you tell I have raided the fridge?
Using vegetables this way is great because it give them almost a second life and the bins are starved!
 
Ingredients:
·         500g carrots
·         100 onion
·         10g spring onion
·         1 pepper (optional)
·         6 spoons vegetable oil
·         1 fresh tomato
·         Salt & Herbes de Provences

Method:

Just peel rinse and chop everything. Place the onion, pepper, carrots, spring onion and tomato in a blender with just about 10 ml of water. Blend until very fine. But not liquid. Like on the photo.

In a sauce pan, heat about 6 tablespoons of oil, carefully empty the content of the blender in the pan, add salt and Herbes de Provences. Stir and cover the pan so the ingredients would cook though for 5-7 minutes. That is the first stage.

blended ingredients
At this stage, this carrots mix can be used as a spread for sandwiches as they need a bit of moisture. This spread will keep for 3 days.

The mix can also be used as a dip on a platter. If this is the way it is intended to be used, add Alpro single cream, leave to cook for another 2-3 minutes. Leave to cool before serving. Mine here is served with homemade crisps (recipe of crisps in the next post).

The one with the cream
If it is going to be used for pan fired red meats or warm dishes, instead of using cream, use mustard oil or any other spiced oil then spread on the meat either before serving or before frying.

If using it as a sauce, first fry some chopped onions before adding the content of the blender. Leave to simmer and dry completely before adding 100 ml of vegan stock and cook down to the constitution wanted. Here the carrot are used on a salad served with a warm steak Hache (mince beef steak).

 

The one with mustard oil

The spread
End of January sandwich all leftovers #skint

Skint? make your own (burnt) crisps
 
Used in a main meal - see last week's post

Voila!  Now go create and send me pics of what your have done with your old carrots!


 
Here is the collection: Carrots dip, spread, sauce…

Tip: if your carrots are shrivelled up and wrinkled, soak into fresh water to rehydrate. After an hour, the will look plumb and revived!

C Ya next time!

Sunday, 18 January 2015

Encased Stuffed aubergine

All Stuffed
Serves 4
 
Ingredients:
  • 1 medium aubergine (about 300g)
  • 25g potatoes flakes or 1 tablespoon plain flour
  • 40g minced dry soya
  • 50g fresh parsley
  • 1 small red onion
  • 50g roast or sundried tomatoes from the jar or fresh tomatoes
  • 1 ready rolled puff pastry
  • 20g raw sunflower seeds
  • 1 table spoon paprika
  • Salt & white pepper
  • 20ml room temperature water.
  • 1 Lemon
  • Olive oil
Preheat the oven at 180C
Prep:
Cut the aubergine in half, remove some of the flesh leaving about 1cm of flesh all around the skin. To prevent the inside of the aubergine darkening, rub a bit of lemon juice in it and set it aside.
Cut in small pieces the flesh of the aubergine and place in a bowl.
Chop the parsley, onion and seeds. Keep them in separate bowls. Grate the lemon and set aside.
Rehydrate the soya mince by pouring on it 200ml of salted boiling water. Leave it aside for 10 minutes then, sieve & squeeze out the salted water. Set aside.
Method:
In a bowl, mix the cut aubergine flesh, potatoes flakes, half of the parsley, sunflower seeds, paprika, sundried tomatoes, salt and white pepper, lemon zest, mix well.
If you have chosen to use fresh tomatoes, the juice from the later will help to bind the stuffing. But since we are using roast tomatoes, it is the reason water is need to combine. The stuffing should be able to hold together.
Now that the mix is ready, stuff both halves of the aubergine and
stick them together then, drizzle about a table spoon of olive oil on the stuffed aubergine, then wrap in the pastry.
Place the aubergine on a buttered baking tray, score and pierce the sides of the pastry to allow stream to get out while it is cooking. Place in the oven at 180C for 1 hour.
Once the aubergine is ready, leave to rest for 10 minutes, then serve,
In the meantime stir fry the mince to accompany the dish:
Heat 2 table spoons of olive oil, add the onion and stir for 1 minute on high heat. We are not looking for the onion to brown here we need its flavour and the crunch.
After 1 minutes, add the mince soya and continually stir until the remaining water from the rehydration has evaporated. This should take 3-5 minutes.  Leave the mince to crisp a little bit add pepper and adjust the seasoning. Stir again and then add the other half of parsley. Stir for 2 minutes. That is ready. The mince should
take in all 10 minutes to get ready and can be done while the aubergine is resting.
Though the aubergine may still be moist, I recommend to serve this dish with some kind of sauce or dip. Mine here is served with a carrot sauce.
I will be posting the recipe of the carrot sauce here soon.
Thank you for reading and don’t forget to tell me what you think!
 
Et voila!
Bon App├ętit!
Nash

Friday, 2 January 2015

Happy New year!!!

Hi all, happy 2015.

This New Year comes with a lot of great things in the horizon for All-Vegan and hopefully I will be able to post recipes much more regularly than what I’ve done in the last 6 months of 2014 as I was working on and promoting on a recipes book for foodbanks. If you have not seen The Bank Cook, please visit www.TheBankCook.com.
I also took part in the Royal park half marathon to raise funds for a homeless day centre called Webber Street. To donate or volunteer visit http://webberstreet.org/












Just to wet your appetite for this blog on 2015, here are pictures of the dishes coming up in the next few weeks!

Guess what the ingredients are and post + your comments below.
Thank you again for following the blog.

Again, best wishes for 2015.

Yours truly. HJ

Got a question? Inbox me vis tweeter @hjulienne or email nashjulie9@gmail.com