Tuesday, 24 May 2016

Creamy Apple & Celeriac Soup

Such a comforting soup on a wet & windy Tuesday. This is from Anna Jones, A Modern Way to Eat. Apples add sweetness while butter beans add creaminess. Just try it :)

Ingredients
serves 2-4
  • 2 tbsp olive oil
  • 1 leek, washed, trimmed and finely sliced
  • 1 celeriac, washed, peeled and roughly chopped
  • 4 apples, cored and roughly chopped
  • a few sprigs of fresh thyme, leaves picked
  • 1.5 litres vegetable stock or 2 tsp miso paste
  • 1 × 400g tin of butter beans, drained
  • sea salt and freshly ground black pepper
to serve
  • a handful of hazelnuts
  • 50g butter
  • a few sprigs of fresh sage, leaves picked

Method
  1. Heat a splash of oil in a large pan, then add the leek and cook over a medium heat for 10 minutes, until soft and sweet. Add the celeriac, apples and thyme and cook for 2–3 minutes, then add the stock (or miso paste and 1.5 litres of water) and butter beans and season well. 
  2. Simmer over a low heat for 20–30 minutes, until the celeriac is tender, then remove from the heat and blitz with a hand blender until smooth.
  3. Toast the hazelnuts in a frying pan until golden brown then remove from the pan and put to one side. 
  4. Lower heat, add the butter to the pan and once it is hot add the sage and fry until it is crispy and the butter is light brown. Keep the heat low for this last bit and take the pan off as soon as you see the butter turn brown, as it can burn really quickly.
  5. Ladle into bowls and top with the sage and hazelnut brown butter. Enjoy :)

Friday, 13 May 2016

Loadsa of Greens Pie

This pie is loosely based on the Greek spanakopita but is much quicker and easier to put together. Recipe is adapted from "A Modern Way To Eat" by Anna Jones.

Ingredients

  • olive oil
  • 1 bunch spring onions, trimmed and roughly chopped
  • sea salt and freshly ground black pepper
  • 250 g spring greens or kale, stalks removed and leaves shredded
  • 250 g chard or spinach, leaves shredded and chard stalks chopped
  • grated zest of 1 unwaxed lemon
  • 3-4 free-range eggs
  • 200 g feta cheese
  • small bunch fresh parsley, picked and roughly chopped
  • small bunch fresh dill, picked and roughly chopped or fresh thyme
  • 4 large sheets filo pastry, or 8 smaller ones
  • 1 Tbsp poppy seeds or black mustard seeds

Method

  1. Preheat your oven to 220°C/fan 200°C
  2. Put a 26cm non-stick oven-proof or cast iron frying pan on medium heat and add a little olive oil. Add the spring onions
    with a pinch of salt and fry for a few minutes, until soft.
  3. Next, add a couple of handfuls of spring greens or kale and cook until they have shrunk down a little. Keep adding like this until all the greens are in the pan, then cook until just wilted. Add the chard or spinach and let that wilt too. Sprinkle over the lemon zest and season with more salt if needed and a bit of pepper. Transfer to a bowl and leave to cool a little.
  4. Crack the eggs into a mixing bowl, crumble in the feta and add the chopped herbs. Once the greens are cool, add these too. Wipe out the frying pan with some kitchen paper.
  5. Get yourself a large sheet of baking paper, about 50cm long, and lay it on your work surface. Drizzle it with a little olive oil, then scrunch it up into a ball so it’s all coated (this will stop it burning in the oven). Now lay it flat again or just spray both sides of the baking paper with olive oil spray, then lay over the oven-proof frying pan.
  6. Lay the filo over the baking paper in two layers – it will overlap here and there but that’s okay. Spray with olive oil in between layering up the pie.
  7. Pour the egg and greens mixture into the middle and level out with a spoon. Fold the excess layers of pastry over the top to cover the top of the greens mixture. No need to be too neat here, as some movement and texture looks beautiful. Sprinkle over the poppy seeds and pop the pan into the oven to bake for 20 minutes. Serve this with some green leaves and enjoy!