Thursday, 8 December 2016

Purple Pizza

Homemade Pizza!

This is not ordinary pizza, this is a purple pizza made with red cabbage pesto.   Enjoy!
Purple Pizza
Serves 2 - 4
Pizza base (make your own or shop bought)

2 tablespoon olive oil
1 medium red onions, finely sliced (keep some back for the topping)
4 - 6 tablespoons Red Cabbage Pesto
Steamed and sliced broccoli, set aside to cool
Optional cheese or vegan alternative, grated 
In a wide pan, heat the oil and stir int he red onion until tender, then stir in the red cabbage pesto and cook for a few minutes for it to coat to the red onion.
Allow to cool.
On the rolled out pizza base, spread the purple red cabbage pesto.
Layer the broccoli on top
Scatter over the optional: Cheese and the remaining red onions
Bake in oven for 15 - 20 minutes or until golden.
Slice and serve immediately.

Tuesday, 6 December 2016

Very Easy Red Cabbage Pesto

A few months ago, I got hold of some purple sweet potato.  I made a Pizza with it, but we were so hungry that evening that I never got round to photographing its bold vivid colour.  I did not want to lose out on sharing the striking bright colour of this easy red purple cabbage pesto.  So I asked D to get a photograph for me while I got on with other things in the kitchen.  
I had half a red cabbage in the fridge, left over from another another dish  that I had made (also not photographed).  I was inspired to make a Red Cabbage Pesto that I saw a long while back in The Guardian and bookmarked.  
Its a relatively simple and easy recipe, only four ingredients: red cabbage, garlic, sunflower seeds and olive oil.   I have to admit the raw garlic was quite pungent to the point it had heat and left that burning sensation in the mouth, not particularly pleasant.  So I sauteed the pesto in a little oil before using it for the required dish, once of which included a Pasta Salad.  However, if your okay with raw garlic, this step is not necessary. 
I am sharing this Very Easy Red Cabbage Pesto with Elizabeth's Kitchen Diary for No Waste Food Challenge.  

Monday, 5 December 2016

Dandelion 'Honey', Gingerbread Syrup and Chocolate Wine In My Kitchen

In my kitchen, I have some foraged cooking apples bestowed upon us by our neighbours.  We have good neighbours the only thing that makes me frown now and again is their barking mad Jack Russel.  The little thing is territorial and thinks that our front garden is his territory and the naughty little thing has even found his way into our back garden.   

When we bought the place a few years back, the previous owner who had a Sheep dog told us that the neighbours dog did not get on well with his dog, I did not think anything of it, but it concerns me a little now as one day we hope to adopt a dog of our own and this little beastie will make it nervous, but I guess we will cross that bridge when the time comes.  I am thankful for now to have good neighbours touch wood. 
I've made a few recipes with the foraged apples, obviously Apple Crumble and Dorset Apple Cake, Apple Scrump but one recipe I really want to make is Green Gourmet Giraffes popular Apple Slice.  
Last weekend we went into Cardiff to wander around the Christmas market and the shops, yes Christmas shopping has begun in earnest.  We walked passed some shops and picked up some turnips , a little damage, but its one of D's favourite vegetables so I picked up three.  I have only used one of them so far for Turnip and Potato Gratin.  I am still thinking about what to do with the other two.  

Sunday, 4 December 2016

Golden Chioggia Beetroot Curry and Beetroot Chutney

This Sri Lankan style Beetroot Curry is one of my husbands favourite dishes, in fact anything with beetroot he loves. 
This Beetroot Curry is a mildly spiced, earthy and a little sweet.  The sweetness comes from the golden beetroot.  
Here are the beetroots picked up from a farmers market in South Wales.  We have Golden Beetroot, Chioggia described by many Brits as the 'sticker rock' beetroot because of the pink and white striped on the inside and the more recognizable Beetroot that makes our hands stain when we peel and chop it.  It even stains our lovely wooden chopping board.
I was very careful stirring the different beetroot together upon cooking as I did not want to lose the colours.  It was a little difficult but with a wide pan, I managed, a little bleeding of the beetroot into the yellow an chioggia could not be avoided though, that was naturally going to happen.  

The photograph directly above was taken in the garden where there was still a little light, but don't expect me to keep popping out in the garden where its icy cold for decent pictures. I have to admit in the next few weeks, if not two months my food blogging may slow down.  I will still of course be cooking, just not photographing and blogging about it due to poor lighting, but know that I always eat well.
Finally, a little while back I promised you all a recipe for Beetroot Chutney Chutney.  I seem to have misplaced the recipe that was given to me, when I locate it I will up-date this blog post, for now - please just admire that beautiful Gothic deep red colour.  I will be twisting open a jar come the Christmas holidays.

Saturday, 3 December 2016

vegan Korean Kimchi Jjigae Stew

For those of you who follow me on Instagram will have seen me post this Kimchi Jjigae aka Kimchi Stew which I made last weekend, I have been to busy with Vegan Month of Food and work that I had not got round to sharing it on my blog, so here it it now.  

This  Kimchi Jjigae is not authentic by any means, but these days on blogosphere and cookbooks do you see many authentic recipes, everyone has their twist on Shepherds Pie to Bread Pudding, even the fillings of traditional British Christmas mince pies are given a makeover. This is not so much as a twist, more of an adaptation to make it suitable my vegetarian diet and in an effort to make it vegetarian, it is also  accidentally vegan.  
The photograph is not the best as it is tinged with poor lighting issues,  The evening s are getting darker and I live in the Welsh valleys between two hills, so the darkness impacts on my photographs even more so come Autumn and Winter.   Anyway, I wanted to find ways of using my homemade vegan Kimchi that I made a couple of months back.  It was my first attempt at making Kimchi at home, and although not perfect, I was pleased with myself.  I hope to make another batch soon and hopefully it will be a lot more redder in colour.

Kimchi like any fermented food is an acquired taste.  I quite like it, but it is not to every ones taste like sweets from the Indian subcontinent or pickles steeped in mustard oil. This includes my husband.  
D was not keen on either the Kimchi or the Kimchi Stew, but I was not surprised at that.  The first time we had Kimchi at home was back in 2011 and I made a Bibimpab.  He did not particularly enjoy the Bibimbap then and nor the Kimchi Jjigae this time round either, but ate it nonetheless.  

However, I enjoyed it, but if I am totally honest I think the sauce lacked body.  I think this was partly to do with my homemade vegan version of the Kimchi; and my adaptation of the Kimchi Jjigae recipe.  My version required something to thicken it up .  The original recipe has anchovies, and pork, that perhaps give it a depth.  The spices were just right.   I served the Kimchi Jjigae simply with plain white rice.   I am sharing this with  I am sharing this  Cook Blog Share co-hosted between Easy Peasy Foodie and  Hijacked By Twins and with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.