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Ricky Murray

Cooking good food on a budget and full flavours

Category

vegetarian

Carrot And Walnut Cake

I always make this is bulk and it makes about 3 loaf cakes or one big cake.

14oz (400g) plain flour

5 eggs

2Tbsp cinnamon

2Tsp bicarb

16oz (453g) carrots, grated

5oz (141g) walnuts, broken

19.4oz (550g) sugar

16floz vegetable oil

1tsp nutmeg

Pre-heat oven to 160c (gas 3).

Mix everything together in a large mixing bowl apart from the carrots and walnuts until well combined, then stir in the walnuts and carrots.

Line a loaf tin or a large cake tin with baking paper, pour in the mixture and bake for about 1 and a half hours, insert a knife to check if its done (should come out clean if its ready).

If using the loaf tin then repeat until you’ve used all the mixture.

Allow to cool or enjoy nice and warm.

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Super Tasty Seafood Pancakes

A friend gave me some cod her partner and father had caught so in honour of pancake day i thought id try something a little different and it turned out so tasty and surprisingly filling to but also nice and healthy.

Pancake mix

4oz (115g) plain flour

1 egg

Milk (approx 4floz)

Pinch of salt

Butter for cooking

For the filling

2oz (56g) butter

2oz (56g) plain flour

Milk (approx 6floz)

10oz (300g) cod fillet

Handfull of mushrooms, chopped

Half of a leek, chopped

1 Tbsp fresh dill, chopped

Cheese of your choice

Salt and pepper

Pre-heat oven to 200c (gas 6).

First cook the cod any way you like, i like to poach mine in milk with half an onion and a bay leaf for about 4-5 minutes then drain and set aside.

Next get the pancakes done, mix together the flour, salt and egg then add the milk little at a time while whisking until you have a nice pancake batter.

Add a little oil to a pan over a medium to high heat and cook the pancakes, set aside to cool.

Fry the mushrooms and leeks in a little oil until just softened and set aside.

Now to bring it all together, add the 2oz butter to a high sided pan over a medium heat, when melted stir in the flour to make a roux, it will look just like a light brown ball but don’t panic, next add the milk a little at a time while whisking, making sure all the milk is incorporated before adding more, once you have a nice thick sauce (about 5 minutes) then add a pinch of salt and pepper.

Next add the fish, mushrooms, leek and dill, mix everything really well and thats the filling done.

Time to build, place a pancake in a large oven dish at one end, spoon in the filling and fold over both sides to create a parcel, repeat until finished then sprinkle with a little cheese and into the oven for 10-15 minutes.

Enjoy these with a nice salad or vegetables.

Creamy Vegetable Mascarpone Pasta

This is a real comfort food dish! It will make you go back for more. A fave in my family and im sure once you make it then it will be in yours. Its a no fuss recipe and so easy but so tasty.

1 pack of mediterranean vegetables

Handfull of mushrooms, halved

Handfull of fresh basil, chopped

Handful of cherry tomatoes

3 garlic gloves, chopped

1 tub of mascarpone cheese

3oz  dried fusilli pasta

Pack of feta cheese

Pinch of paprika

Pre-heat oven to 200c (gar mark 6).

This meal really is no fuss and doesn’t take much time at all so get the pasta into salted boiling water straight away.

Next add a glug of oil to a pan over a medium heat along with the garlic and fry for 2-3 minutes, next add the mascarpone, and 2-3 ladles of the starchy pasta water, stir well until the mascarpone has melted and you have a nice sauce then finish off with a pinch of paprika (optional), stir in the basil and never forget to check the seasoning as you might need quite a bit of salt to bring the flavours of the veg out.

In a large mixing bowl mix together the veg, cooked drained pasta, sauce and crumble in half the feta, pour all this into a large baking tray and top with the rest of the feta.

Cover with foil and into the oven for 30 minutes, then remove the foil and cook for a further 10 minutes to brown the cheese.

Enjoy this with a nice slice of garlic bread or i like a nice chunk of bread and butter.

Garlic & Herb Tear And Share Bread

Everyone loves a treat now and then and this is perfect for that day! Also perfect for a get together or just, friends or for that film night with the partner. Quick, easy and again cheap!

14.1oz (400g) strong bread flour (plus extra for dusting)

1x7g sachet of dried yeast

2 Tbsp dried mixed herbs

1 1/2 Tbsp garlic powder

9.2 Floz (275ml) tepid water

2oz (56g) butter

2 garlic cloves, crushed and minced

Pre-heat oven to 190c (gas 5)

To start, place the flour, herbs, garlic and yeast in a large mixing bowl, add the water little at a time while mixing until you have a nice soft sticky dough (you might not need all the water).

Empty this out onto a floured work surface and knead for 10 minutes until smooth and springy, place in a slightly oiled bowl covered with a damp dish cloth and place in a warm place for about an hour or until doubled in size.

Grease a large baking tin or cake tin, tip the dough out onto the work surface and knead lightly for a minute, divide into equal pieces and roll into balls, place these into he baking tin and don’t be afraid if they’re cramped as this is better, cover with the damp dish cloth and leave to prove again for 1 and a half hours in a warm place.

While they’re proving, mix together the butter and garlic, leave to one side.

Cooking time, sprinkle over a little salt and dot the garlic butter around the bread, into the oven for 30 minutes or until golden brown.

Perfect for sharing (if you want to).

Easy Thai Fish Curry

Im a lover of everything food but i was brought up on this kind of dish by my dad and my grandad was the one who loved fish and passed that on to me so this is perfect! sweet, sour and spicy, a truly mouthwatering dish! Give this a try! Dont let the ingredients list put you off, its all cheap and cheerful.

Sauce

12floz coconut milk

handful of fresh coriander

5 spring onions, roughly cut including the green shoots

Thumb size piece of ginger, grated

3 garlic cloves

2 tbsp fish sauce (most supermarkets sell this now)

2tsp ground cumin

2tsp ground coriander

1tsp turmeric

2tsp chilli powder

2tsp brown sugar

Rest of ingredients

handful of green beans, roughly chopped

5oz mushrooms, sliced

8.8oz (250g) cod fillets, cut into chunks (or what ever fish you fancy)

handful baby spinach

To start just put all of the sauce ingredients in a processor and blitz for 2-3 minutes until you have a nice smooth sauce, then add the sauce to a large high sided pan over a high heat and bring to a boil.

Turn the heat down to a medium to high heat, add the mushrooms and green beans then simmer for 6-7 minutes.

At this point taste the dish and adjust the seasonings to taste.

Next add the spinach and stir well, place the fish into the pan and slightly push under the sauce, cook for a further 3-4 minutes (the fish doesn’t take long at all to cook depending on the thickness).

Serve up with some fresh coriander for a nice healthy meal packed full of flavour!

Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!

Enjoy

Visit my YouTube and please leave a like and subscribe. Thanks

CourgetteSoup

 

Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition

ParsnipSoup

 

 

Naan Bread With A Twist

Seen as the local farm has sent me their eight different flavours of soft cheeses I thought it was time to experiment again. Ever tried making naan bread with cheese? Nope I haven’t either! But it worked so good.

1tbsp ‘Rickett field’ garlic soft cheese

2tbsp milk

7oz plain flour

1tsp dried yeast

1tbsp veg oil

1tsp sugar

3tbsp butter

1tbsp black mustard seeds

In a jug add the yeast, sugar and 2 tbsp warm water, stir and leave in a warm place for 10 minutes until you have froth on the top.
While that’s happening, put the cheese and milk into a small bowl and stir to loosen it up then set aside. Next place the flour into a mixing bowl, stir in the cheese mixture, oil, mustard seeds then the active yeast mixture.
Mix together until you can tip it out on the side to knead for 10-15 minutes until you have a smooth dough.
Place back in the mixing bowl with a little oil, cover with a damp cloth then place in a warm place for 10-15 minutes to rise a little.
When risen, divide into 3 balls on a floured work surface but you can make more i just wanted large ones.
Roll out into oval shapes to about 1/2cm thick, you can cook in the oven but I like to do them in a frying pan.

Add 1tsp butter into a large pan over a high heat, when melted add the naan and fry until golden brown, flip over and add another tsp butter and cook the same.

While that’s cooking you can whip up some mint yoghurt to go nicely with them.

Naan copy

Spinach and Cheese Lasagne

This week a local farm to me were kind enough to bring me some of their soft cheeses to cook with and create some recipes with. There’s eight different flavours as can be seen in the photos. “Rickett Field” soft cheeses are SO creamy and delicious and all the flavours are superb!! I have a few ideas in mind for the cheeses and today I went with a lasagne which turned out brilliant and non was left! These guys are in South Yorkshire, Bradfield, Dungworth and are on Facebook and Instagram. Give them a look!

10.5oz (300g) “Rickett Field” cheese with chives

4 fresh lasagne sheets, 1 extra for gaps

1 400g tin of chopped tomatoes

1 large carrot, diced

1 celery stick, diced

1 medium onion, diced

1tbsp tomato puree

2 garlic cloves, minced

1tbsp mint leaves, chopped

4tbsp hard cheese (I used parmesan)

2tbsp oil

6oz (170g) spinach leaves

Pre-heat oven to 220c (gas 7).

Add the oil, carrot, celery, onion and garlic to a pan over a medium to low heat and soften, you’re best doing it on a low to medium heat so that you don’t colour them.

While that’s cooking, place the spinach in a colander then pour over boiling water to wilt them, place in a tea towel and squeeze all the water out then set aside.

When the veg mix has softened after about 6-7 minutes, stir in the tomato puree and cook for a further 5 minutes. Add the chopped tomatoes then simmer for around 20 minutes to thicken, season well with salt and pepper. Then with a food processor or hand blender puree the sauce which should be nice and thick and set aside.

To make the spinach filling just place the soft cheese, hard cheese of your choice, mint and spinach into a large bowl and mix well and again season with salt and pepper.

Next to build the dish just take a medium size oven proof dish, spread a layer of tomato sauce on the bottom followed by a lasagne sheet then spread a layer of cheese filling followed by tomato sauce and continue the process, top with tomato sauce & the rest of the cheese.

Bake in the oven for 25-30 minutes until bubbling nicely! Serve and drizzle over some extra virgin olive oil.

SkintcookingCheese

 

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