Friday, 29 May 2015

Curried Egg Salad

I think of Scandinavia when I hear "egg salad", but then... Then I came across a recipe with an Asian twist, and I was intrigued! As well as being creamy like the less exotic egg salad, this one also has a bit of a kick to it. Perfect as part of a salad, or served on some nice seeded bread!

I replaced fish sauce for sesame oil, making this dish vegetarian *smiles*

Curried Egg Salad
(Serves 1)

2 eggs, hardboiled (about 10-12 minutes, depending on the size)
1 tsp oil
2 spring onions, finely chopped
1/2 tsp Thai curry paste (yellow or green)
2 tbsp natural yogurt (or light mayonnaise)
A good pinch salt
A little fresh coriander, finely chopped
1/2 red chilli, deseeded, finely chopped
1 tsp rice wine vinegar
A splash of sesame oil
Salad or seeded bread to serve

- First of all, boil the eggs for about 10-12 minutes until they are hardboiled. Take them out and cool them in some cold water.

- Heat the oil in a pan and soften the Spring onions, take off the heat and leave to cool for a little bit. Then, stir in the curry paste, yogurt, salt, half of the coriander, the chilli as well as the rice wine vinegar and sesame oil.

- Peel the eggs and half them, serve with bread or salad, and top with the creamed curry salad, and tuck in!

Also... I was so lucky to receive the amazing Ragnhild's book "Naturlig Godt!" which means Naturally Good! in Norwegian *smiles*. It is chock-a-block with vegan, delicious recipes - and I cannot wait to try them out!

I mean... How could I possibly resist?!

It's been a long week, and so now feet are up, and I am ready for a couple of days off - yarr! You got much planned? Have a guid'yin either which way, right? x

Original source:
Mat Fra Hele Verden - Thailand, p. 224

- Jules

Wednesday, 27 May 2015

No-Bake Walnut Florentines

These. florentines.

It is all I can say, and I will add - they should come with a warning!

I added a little too much honey, which meant it didn't set properly, so I served them with a lovely gooey topping, which worked wonders along with the crunchy walnuts and dark chocolate. This recipe is friend and flatmate approved, and then some *smiles*

No-Bake Walnut Florentines
(Makes 10-12)

For the florentines:
1/2 cup cocoa butter
3-4 tbsp honey, or syrup (for vegan)
100g walnuts, roughly chopped
1/2 tsp cinnamon
1/3 tsp cardamom

For the chocolate:
4 tbsp cocoa butter
3 tbsp cocoa powder
2 tbsp honey or syrup
1 large tablespoon almond or peanut butter
(or melt 2/3 cup dark chocolate chips)

- Start by heating the 1/2 cup cocoa butter in a small casserole on low heat, stir in the honey/syrup and once melted - turn the heat off and fold in the nuts, cinnamon and cardamom.

- Now, divide the mixture between cupcake cases or silicone moulds. I used small silicone cupcake moulds. Pleace in the fridge to set.

- After a couple of hours, you can make the chocolate: Either melt dark chocolate chips, or make chocolate using the ingredients listed above:

- Melt 4 tbsp cocoa butter along with the nut butter on low heat, once stirred well and melted, turn off the heat and add the honey and cocoa power. Pour over the florentines, and leave to set in the fridge for another few hours or overnight.

Serve, and see if you can keep your paws off of them.... You tell me!
PS - Rose, your recipes are something else!

We are a little over halfway to the weekend, so gotta treat ourselves, ey?

Original source:

Sunday, 24 May 2015

Onion Buckwheat Pancakes with Cheesy Filling

Hello, and happy weekend - so far, so good I hope?

The pancakes themselves are vegan, so if you want to drop the cheese and egg filling, this will work well with hummous, dips, sauces, chutneys - lots of options here!

The onions cut through the taste of buckwheat here I reckon, and these pancakes are really filling!

Onion Buckwheat Pancakes with Cheesy Filling
(Serves 1)

1 tsp oil
1 small onion, finely chopped
1/2 tsp smoked paprika
1 pinch of chilli powder (optional)
2/3 cup buckwheat flour
About 1 cup water
Good pinch of salt

A handful of grated cheese
1 egg

- Start by heating the oil in a frying pan, and add the onions, fry for about 5 minutes until softened. Stir in salt and paprika, and a little bit of chilli - if you want.

- When the onions are frying, have the buckwheat flour in a bowl, and mix with water until you have a thick batter. Once the onions are done, add them to the batter.

- Heat a little extra oil in the frying pan, and make the first pancake. Because I added cheese, when the first pancake was cooked on one side and I flipped it, I put the cheese on top and covered it with a lid so that the cheese melted.

- Fry the second pancake, just on its own. In another frying pan - fry the egg, I cover it with a lid to hurry the process up a little bit, and so that the yolk is nice and runny - almost like a poached egg. Place on top of the first pancake, sprinkle with a bit of salt, and place the second pancake on top.

Serve whilst it is hot and enjoy the lovely melty cheese.

Do you have any other ideas to what would be a great combination for filling here? I would love to hear it!

I just finished watching the Eurovision Song Contest (as a Scandinavian...this is a tradition that I have to keep up, and that I not-so-secretly-secretly-like watching), So I jotted down a few favourites, and none of them made it to the top (Belgium, Latvia, Estonia etc), but I will tip my hat off to Sweden for winning. In all its tackyness, it has a certain charm to it, don't you think? I was really confused by Australia being in it this year, but as the theme was to "build bridges" I guess it might be a good a time as any, and they beat Norway hands down, so yeh!

The rain is pouring down here in Glasgow town, but I am crossing my fingers and toes that the weather will be nice tomorrow on my day off. Have you been up to much so far this weekend?

Recipe inspired by India - the Cookbook, by Pushpesh Pant

- Jules

Tuesday, 19 May 2015

Berry Terrine feat. Banana

Terrine, s'basically a fancified way of saying "jelly with stuff in it", right? But I don't mind, because I have not had jelly in O so long, and in the shop the other day, I found vege-gel, hurray!

And yes, I serve everything in mason jars these days, cause I am determined that the rain gods will make it less rainy and good things will happen - like, the sun might decide to appear for a brief moment. Plus, I love serving things like this, it just looks a little rustic, y'know?

Berry Terrine feat. Banana
(Serves 2)

450ml cranberry juice
2 tbsp runny honey
1 sachet of vege-gel
4 tbsp water
1 cup berries (I used Summer berries)
1 banana, sliced

- Heat up the juice in a small casserole along with the honey.

- Mix the vegetarian gelatin in a small bowl with 4 tbsp water and stir until dissolved. Pour into the casserole, and stir well to combine, before tipping in the berries.

- Slice the banana, and add 1/2 to the bottom of two serving bowls or jars, divide the terrine mixture over, and then top with the remaining bananas. Make sure they are covered with the jelly so they dont discolour.

- Leave in the fridge to set for a couple of hours, or overnight!

Serve as a refreshing dessert on it's own, garnish with more berries and some whipped cream, or custard, and enjoy! I had mine for breakfast with a little alpro yogurt ^ ^

Original source:
Good Mood Food, p. 73

- Jules

Friday, 15 May 2015

Kedgeree Pillowed Quorn Steaks

Originally this recipe called for fish, but I decided to swap it for peppered quorn steaks, and you know what? T'was no problemo at all! When it was ready, I let my new flatmate try some, and he said that maybe even he could become a vegetarian, so that is a good sign, right?

Kedgeree Pillowed Quorn Steaks
(Serves 2)

50g rice, or 100g cooked
200g bag spinach
2 eggs
2 handfuls of cheese, grated
Salt and pepper
A pinch of nutmeg
2 peppered quorn steaks

- Start by cooking the rice if it isn't already done, I used basmati that cooked in about 20 minutes in water with a little oil and a pinch of salt.

- In a medium casserole, wilt the spinach for a few minutes, stirring constantly until wilted, making sure not to burn it. Set aside to cool.

- Pre-heat the oven to 200°C.

- Now, in the casserole with the spinach, add the cooked rice eggs and a good handful of cheese.

- In a medium oven dish, spread half of the spinach mix at the bottom, place the two peppered quorn steaks over and then spoon over the rest of the mixture. Sprinkle over a generous handful of grated cheese, a light sprinkle of salt and bake for 35 minutes until cooked through. 20 minutes in, you can add 6 vine-ripened tomatoes so that they get nice and cooked.

- Serve on it's own, or with a side salad and enjoy!

Also! I repotted my avocado plant the other day - exciting times, I know! At 1 and a half year old, it is looking a little like this now:

Aint it purrdy?

So this weekend could not come quick enough, and I am exhausted, so just having a quiet evening today, but tomorrow I will have some friends around, and on Sunday it is Norway day! 17th of May is the National day of Norway, so I will head through to Edinburgh for the annual parade, veggie hot dogs and ice cream, cannot wait! What do you have on the agenda for the next couple of days? I hope you have a great time either which way! x

Original soucre:
Good Mood Food, p. 130

- Jules

Tuesday, 12 May 2015

PB & J Smoothie

Katrina at Warm Vanilla Sugar posted this ingenius recipe for a peanut butter and jelly smoothie, and I knew I had to give it a go (...SO glad I did!), I skipped the "jelly" though, as I knew the berries would do the trick regardless.

I thought smoothies couldn't fill you up, but I was wrong, this is an energy bomb which is sure to see you through the morning or lunchtime. Or perhaps enjoy in the evening? S'up to you!

Because the banana and berries were frozen, this turned into almost a hybrid between a smoothie and sorbet, which I really didn't mind! So filling, ad you can always add a little bit extra milk if you want and share it with someone *smiles*

PB & J Smoothie
(Serves 1)

2 small bananas, chopped and frozen
1-2 handful frozen summer berries
2 tbsp peanut butter
1/2 cup yogurt (I used Alpro soy)
1 cup (almond) milk

- Swish swish in a processor or which a stick blender, and dig in with either a spoon or a thick straw, and enjoy! I love how the peanut butter actually cuts through the fruits and berries, and I hope you will too!

I am also happy to announce that yesterday, my friends and I got back to making Game of Thrones popcorn, this week - it was the Greyjoys, we concocted it using corn kernels, butter, honey, smoked seasalt and red wine vinegar. Surprisingly tasty combination, I must say!

Another result of watching Game of Thrones last night, was all of us ending up making creatures out of pipe cleaners - y'know, as one does after having spent a full shift pretending to be a grown up... *cough cough* Yes, I am 25 years of age... These things happen!

I made the orange one, and my friend Emma made the green and blue one!

And they just so happened to nestle up in the bowl of potpourri I had standing in the living room... Heh!

Original source:

- Jules

Sunday, 10 May 2015

Happy Veggie Burger

This can be gluten-free is you use gluten-free burger patties, I used Quorn's "beef burgers", which contains a little bit of wheat.

Now, this might have been so good that I did a re-run of it the next morning for breakfast, nope - not kidding! The aivar is so so good!

Happy Veggie Burger

For the burger bread:
2/3 cup chickpea/gram flour
A good pinch of salt
1/3 tsp baking powder
A little bit of chaat masala OR vegetarian stock powder
1 tbsp tamarind (optional)
enough water to combine

1 tbsp oil + 1 tsp
1 vegetarian burger patty
1/2 courgette, grated (or 1 onion, chopped to your liking)

2 tbsp aivar/red pepper paste

- Make the burger "bread", by mixing the dry ingredients and then make a well in the middle and pour in the tamaring (if using), as well as the oil and a splash of water. My dough turned out quite sticky, so when I placed it in an oiled pan, I just patted it down with a wet hand.

- Once the mix is made, you can focus on the courgette/onion. Heat oil in a small pan and add a splash of oil, you can used an infused oil for a bit of flavour, or add a little bit of finely chopped garlic for extra flavour. Let it simmer on low heat and stir occasionally.

- Now, you can fry the burger and the bread! Heat a tbsp oil in a large pan and simply add the patty as well as the dough/batter. Fry the bread until it is fluffed up and cooked through, and the patty is cooked through as well.

- Now, it is time to put the whole thing together! Cut the bread in half, stack courgette or onion on top, followed by the patty and aivar, and place the lid on.

Admire. Grab. Eat.

You're welcome!

This weekend has been really good, considering I only had one day off. Last night I got to see the Norwegian gypsy band KATZENJAMMER! I have seen them twice before here in Glasgow, and they are absolutely fantastic! I'd recommend "Demon Kitty Rag", "Virginia Clemm" and "God's Great Dust Storm" if you would like to check them out. Here is a photo I took in 2012 when they were playing in King Tuts

Today has consisted of coffee, having my own tour guide at the Huntarian Museum, and spending hours in Tchai Ovna, with some lovely spiced yogi yogi chai tea, mmmmm - perfect for a day when it just wont stop raining. I also whipped up some other goodies that I am looking forward to sharing with you!

I hope you have had a great weekend! Been up to much yourself?

Recipe by yours truly,

- Jules

Wednesday, 6 May 2015

Greek Rosemary Potatoes with Feta

Humble ingredients that lead to a dish packed-full of flavour, it is occasions like that which really put a smile on my face when I potter about in the kitchen. Double the recipe if you are wanting to serve this as a main for two people, because trust me - you're not going to keep your paws away from these... I was on the phone with my sister after I'd had my share, and couldn't help going over and having just a liiiittle bit more...

Greek Rosemary Potatoes with Feta
(Serves 4 as a side, 2 as part of a main)

400g salad potatoes, halved
1 1/2 tbsp olive oil
1/2 tsp salt
1 sprig rosemary, chopped
1 small onion, sliced
1 large courgette, diced
1 garlic clove, crushed
100g feta, diced

- Start by pre-heating the oven to 180-200°C. Power-boil the potatoes for five-ten minutes. Drain and pour in 1 tbsp olive oil, add the rosemary and sprinkle the salt over. Place on a baking tray and bake for 25-30 minutes.

- Then, have the onion, garlic, and courgette in a bowl with the remaining oil and stir to coat. Add to the tray with the potatoes, and roast for a further 15 minutes.

- Dice the feta and add to the tray, and bake for 5 minutes, so that the feta is heated through.

- Take out and enjoy on it's own or alongside whatever you feel will go well with it. You might want to double the recipe, as I had this for a late evening snack and had most of it... Definitely made up for a light dinner!

Just a tray of goodness really! I love when the potatoes are crisp on the outside and fluffy in the middle *smiles*

As part of my breakfast today, I also had one of Rose's recipes actually! Her Sweetheart Citrus Salad, and it was delicious and refreshing!



I couldn't for the life of me cut out hearts with a cookie cutter like she did though, but it made for a bright and colourful start to the day, delicious!

Wishing you a lovely Wednesday, anything on the agenda? I have got the day off, so I am just going to improvise, and hopefully catch up with a friend later! Before that, I need to hunt me down some coffee....

Original source:

- Jules

Sunday, 3 May 2015

Jaffa Covered Cashews

I remember when I was first introduced to something weird and wonderful - yogurt coated nuts. I wasn't a particular fan of the crunchy snacks back then, but I did like these... Now, I am addicted as you might have noticed. Nuts are great for garnish, featuring in woks, in baked sweet and savoury dishes and lots lots more. But, today is Sunday, you might not want to do something that involves too much work, so why not whip up a batch of this healthy version here?
Perfect little treat, whether it is to go with a cuppa, or your favourite film, or both!

Jaffa Covered Cashews
(Makes 1 small bowl)

100g cashews
50g dark chocolate with orange, broken into pieces
2 tbsp yogurt (I used Alpro soy)
2 tbsp cocoa butter
2 tbsp brown sugar, powdered sugar, sukrin gold or xylitol

- Start by covering a tray with baking paper.

- Now, over a "water bath", melt the chocolate. Once the chocolate has melted, turn off the heat, but keep the bowl in the casserole, mix in yogurt, cocoa butter and sweetener. If you need to heat the mixture up a little, that is OK, just be sure that you don't have it "simmering" as the chocolate coating mixture might start curdling or drying up a little. Should this happen though, just add a little more cocoa butter.

- Now, take the bowl out, and tip in the cashew nuts. Fold over until the cashews are coated, and evenly distribute them over the tray with the baking paper. Place them in the fridge or freezer until set.

- These will keep in the fridge for at least 2-3 days, but....they wont last that long, I can promise you. Mine disappeared on the day, oops!

Also, yesterday my new flatmate moved in! Exciting news, as it would be sad living all by my ownsome. He had some friends coming over, and all of a sudden an impromptu jamming session took place in the living room. Two guitars, lovely vocals, and the experimental playing of cabasa and the triangle. It was amazing, haha so much fun!
Today is a little more quiet and the weather is a little bit meh! So I guess I'll have to improvise! Have you had a good weekend so far?

PS. If you want to check out the music duo Patersani, you can youtube them, or find them on facebook here

Have a lovely Sunday!

Recipe by yours truly,

- Jules