Adam found this lovely giant puffball on his way to work this morning. In a graveyard. Is it ok to eat mushrooms from a graveyard?
At this point we don’t care… Here’s how to make puffball chips if you are lucky enough to find one too 🙂
Make a light batter. I used an egg, 2 heaped tablespoons of gluten free flour, salt and pepper and enough cold water to thin to the right consistency. You could make a tempura style batter with sparkling water and flour too. Any batter will work. Slice the mushroom into chips, dunk in batter, shallow fry in olive oil turning to brown each side. Serve with garlic mayonnaise and a wedge of lemon.
And we are in garlic mayonnaise battered puffball chip heaven! Liz x
I love a bit of alliteration in my food and it is amazing how many ingredients that start with the same letter go well together…if you try hard enough anyway. Carrot, cumin and chickpea coconut curry? Erm…beetroot bulgar wheat salad with babaganoush? Apricot and almond? Balsamic vinegar and beetroot? Cauliflower and caper cheese? Ok maybe not that many. Can you think of any?
Anyway here is the recipe for this version of paella. I have diced everything so the kids will eat it but feel free to do more elegant slicing yourselves.
In a paella pan, or large frying pan, fry diced onions and peppers in olive oil until they start to soften. Add crushed garlic, a few teaspoons of delicious salty capers (or olives, or both!) and diced fresh tomatoes (tinned tomatoes are fine too). Cook until the tomatoes start to disintegrate into a saucy mush. Stir in a teaspoon or two of good quality smoked paprika and add chilli flakes if you like. Zest a lemon into the pan and then sprinkle over some paella rice. Add a precious pinch of saffron and the juice of the lemon. Season well and stir fry until the rice is well incorporated and has soaked up all the juices. Add enough water to cook the rice (usually about 1:2 rice:water). Try not to fiddle with pan too much at this stage. When the paella starts to bubble turn it down to a simmer and loosely cover. Test the rice every 5 minutes or so and when it is very nearly done sprinkle over some frozen peas and cover. Add more water at any stage if it seems to be drying up before the rice is cooked. Serve with lemon wedges and plenty of chopped parsley. Liz x
I’ve been getting quite obsessed with vegan slaws. Something deliciously raw and crunchy works well as a side for most dishes, and as an added bonus, eating raw food regularly is really important for your digestive health! So make a batch to last a few days at a time.
1 onion, thinly sliced
1/4 red cabbage, thinly sliced
1 beetroot, peeled and grated
1 large carrot, peeled and grated
1/2 fennel bulb, thinly sliced
Heaped tablespoon of light tahini
Juice of 1 lemon
Crushed garlic clove
2 Tablespoons of Olive Oil
Salt to taste
Cold water (enough to thin to the right consistency)
My favourite quick lunch at the moment. Toasted pitta stuffed with hummus and slaw. Liz x
Making lunch for my lovely mummy friends at home today and it is definitely soup weather.
Sweet potatoes (this is also great with winter squash of course) are simmering with onions, garlic, chillies, cumin seeds, coriander seeds and smoked paprika. I’m also making a sweet and spicy topping of caramelised onions and chickpeas with cumin seeds and Harissa.
And here it is… ‘Spicy Sweet Potato Soup with Caramelised Onions, Chickpeas and Harissa’
Also good with natural yogurt to cool it down a little. Liz x
Well, I have finally managed to start writing the blog that I have been meaning to write for the last few years …the list of reasons why things have taken longer to do than I hoped could go on and on. But now here we are, so let’s just get on with it.
I have been working on The Veg Box Cafe cookbook (mostly in my head) for sometime now and also on some recipe card prints and artwork (which are available to buy at the cafe for £15). But really I need somewhere to keep it all together! Physically and mentally… This busy mum needs a completely separate time and space (and parallel universe) to get properly organised. The big news is we are moving house next week and the property we are renting has a garage which I hope to use as a studio away from sticky, scribbly little fingers. Oh the possibilities…
So for now here is a snap of a simple springtime salad of roast cauliflower, chick pea and spring onion with sumac and tahini and yogurt dipping sauce. That was the day when I gave myself the laughable deadline of ‘this time next year I’ll have written the book’… Hahahahaha ha ha. Liz x