Baked Okra with Cheese

Well this is for all my friends who have been asking for more vegetarian recipes. Well I love okra and this recipe is very easy to prepare and does not take very long  I always eat this as a starter and it is absolutely delicious, Try it and let me know how you get on!!

 

 

2 (10 oz.) pkg. frozen whole okra, partially thawed
Salt and pepper to taste
1 1/2 tsp. butter
1 1/2 c. shredded Cheddar cheese

 

Place okra in a single layer in a greased baking dish. Sprinkle with salt and pepper, dot with butter.cover tightly with foil. Bake at 375 degrees for 1 hour. Remove foil. Place under broiler until brown. Sprinkle with cheese. Cover with foil and bake for 10 minutes

Greek Roasted Vegetables with Halloumi

Halloumi - a delicious cheese from Cyprus goes fantastically with roasted vegetables. I call this recipe Greek, but it is kind of my idea of Greek - it is also based on Nigella Lawson's Potato and Halloumi bake.

 large chunks and wedges:

• 1 x large white onion
• 1 x red onion
• 1 x large bulb of fennel
• 1 x large red pepper
• 2 x large baby aubergines
• 1 x large courgette

• about six whole cloves of garlic (unpeeled)
• a handful of fresh mint
• lots of black pepper

generous glug of olive oil and mixed it all up to coat the veg.
No salt because it turns the veg mushy and the Halloumi is already salty.
put it in an oven preheated to 200C and leave it there for about 45 mins to an hour.
When it comes out  squeeze some lemon juice over it, finely slice the
Halloumi and put a layer all over the veg and then put it under a very
hot grill. Add a bit more mint as well and serve it with brown
pittas.
The left overs will probably make a nice salad for tomorrow.

Watercress Soup

Now this may should weird but I find nothing more relaxing than coming back from work and making a nice delicious meal for myself. It may sound weird but that is my idea of perfect bliss. Last few days the weather has been horrible here in Glasgow - it has been raining constantly and the wind has broken my brand new umbrella :-). Last night I decided to make this delicious watercress soup and baked my home made carrot and chilli bread. I will post the carrot and chilli bread later in the mean time try this!!

1 Onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper

In a large pan, cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Chocolate Ricotta Muffins

This is one more recipe I tried from the book from the library and absolutely loved it !!! Ricotta is a sweet, moist and grainy soft textured cheese that gives these Chocolate Ricotta Muffins a cheesecake-like taste and texture. They provide a double dose of chocolate; one from cocoa powder and the other from chocolate chips. 
1 cup ricotta cheese
2 large eggs
1 1/3 cup (320 ml) milk
1 tablespoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter melted and cooled
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (60 grams) Dutch processed cocoa powder, sifted
1 cup (170 grams) semisweet chocolate chips
 Preheat oven to 350 degrees ). Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked.  
Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Warm Puy Lentil Salad with Baby Spinach and Goat's Cheese

I love the way Lentils are used in Europe in salads - I had only tasted lentils in the form of Dhal ( curry ) but after being here for 6 years now I have tried them in many variations and this one is my favourite. Try it.

200g  peppers
225g   Puy Green Lentils
4 tbsp Extra Virgin Olive Oil
1 red onion, sliced
2 tbsp Balsamic Vinegar
1 tbsp fresh lemon juice
1 tsp English mustard
225g baby spinach
100g pack  Goat's Cheese, roughly chopped

1. Preheat the grill to high. Place the whole peppers on a baking sheet and place under the grill. Cook until the skins are blackened, turning occasionally. To remove the skins easily, place the hot peppers in a clean plastic food bag and seal immediately until cool enough to handle. Remove and peel the skins. Cut off the tops, deseed and cut into bite-sized pieces.
2. Cook the lentils according to the pack instructions for about 15-20 minutes, until just tender. Drain, return to the pan and cover to keep warm. Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the onion for 4-5 minutes until softened. Remove from the heat and stir in the peppers.
3. Whisk together the remaining oil, vinegar, lemon juice and mustard and season well. Stir the onion and peppers into the lentils and pour the dressing over.
4. Arrange the spinach spoon over the lentils and top it up with a little goat's cheese. Serve immediately.

Cheese and Chutney muffins

I just can't stop baking. loving my new baking tins. Last night tried this delicious recipe from a cook book I got from the Library. I used tomato and chilli chutney you can use any flavour you like. They are delicious you have to try them, I am eating one just now. I deal for freezing to - I made a batch of 12 and have frozen 6.

 

2 cups self-raising flour

1 teaspoon baking powder

3/4 cup milk

1/2 cup olive oil

2 lightly beaten eggs

2/3 cup finely grated parmesan

salt and cracked black pepper

3 tablespoons tomato and chilli chutney

 

Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.

1. Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
2. Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
3. Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.