Thanks Absolutely Magazine for the huge 3 page spread on recipes from 'EAT THE WEEK'

PRE ORDER YOUR COPY OF THE BOOK HERE-

 OUT MAY 7TH

http://www.amazon.co.uk/Eat-The-Week-Anna-Barnett/dp/174336542X

DIY Veggie Carbonara With Thyme Crumbs

DIY Veggie Carbonara With Thyme Crumbs

Preparation Time -10 minutes

Cooking Time – 15 minutes

Feeds 4-6

Ingredients –

500g Tagliatelle – Cook as per instructions – Use as large a pan as possible with a sprinkle of sea salt, cook until al dente

Generous glug of rapeseed oil

2 Cloves of garlic – Crushed and roughly chopped

1 white onion – Peeled and finely diced

Handful of oyster mushrooms – Roughly torn and fried until crisp

2 handfuls of chestnut mushrooms – Roughly cut into quarters

Generous sprinkle of sea salt & black pepper

3 Organic medium eggs – Soft boiled – Cook in boiling water for 3.5 minutes then peel

2 handfuls of lambs lettuce or rocket

60g/ 1big hunk of Parmesan (Or vegetarian alternative) – Finely grated

2 large hunks of bread/3 Slices – Blitzed or roughly chopped into breadcrumbs

3 Stems of thymes – leaves removed

Glug of oil

Sprinkle of salt

Instructions –

Start by boiling a large pan of water, add a small sprinkle of salt then once boiling add in your dried tagliatelle. Stir for the first minute or so, so it doesn’t stick together then allow to cook for around 7-10 minutes until al dente. Drain once cooked.

While the pasta cooks combine the garlic and onion and allow to sweat in a pan until transparent on a medium heat for around  2-3 minutes. Remove from the pan and turn the heat up to high and fry the mushrooms until golden and crisp (you may need to add another dash of rapeseed oil).

While the mushrooms cook you can boil the eggs, cooking them for 3 and a half minutes for a medium sized egg and 4 minutes for a large egg. Rinse briefly in cold water so you’re able to peel them so they’re ready to cut in half and add to the dish.

Grate your Parmesan and have your lettuce to hand along with extra seasoning should you need it.

For the thyme breadcrumbs add a big glug of oil to a pan, add in the breadcrumbs and thyme and cook for a minute or so over a medium to high heat, shake the pan allowing the other side of the breadcrumbs to turn golden also. Put to one side ready to add to the pasta once cooked.

Once all components are ready to go you can start to combine. I like to serve this in one large dish for everyone to help themselves.

In a large pan and over a medium heat add the pasta, followed by the onion, garlic and crispy mushrooms. Stir thoroughly to ensure everything’s hot, sprinkle in 3 quarters of the breadcrumbs, plus the lettuce them transfer to your serving dish. Cut the soft boiled eggs in half and place on top, sprinkle over the remaining breadcrumbs, add a drizzle of extra virgin olive oil and a sprinkle of black pepper plus your grated cheese and you’re good to go.

This dish is mainly about timings but don’t be put off by this, you can prepare most parts then reheat when you’re ready to serve.

Carrot & Cranberry Nut Loaf

Carrot & Cranberry Nut Loaf

This dish should be tried and tested by any Vegetarian. It’s super simple to make and really does hit the spot as part of your Sunday lunch. This lined up next to some crispy rosemary roasted potatoes plus a mountain of kale or cabbage, a Yorkshire pudding for good measure (and to really make sure you’re not missing out) plus a delicious homemade veggie gravy, is pretty much the vegetarian dream –or so I’m told!  If there’s any leftovers be sure not throw them away, this dish gets better overnight with the flavours deepening. Place between two slices of crusty loaf and if you’ve managed to save some gravy add in the ‘moist maker’ for good measure. It will either put a spring in your step or leave you in a serious carb coma, either way you this is not to be missed.

Feeds 6-8

Preparation Time – 5-10 minutes

Cooking Time – 40-50 minutes

Ingredients -

1 White Onion - Cut in half then finely sliced

2 Cloves of garlic - Crushed and finely chopped

Glug of rapeseed oil

3 Medium carrots – Peeled and grated

1 Large handful of cranberries

1 Large handful of whole cashew nuts

1 Large handful of pumpkin seeds

1 Cup of frozen peas

Handful of parsley – Roughly chopped

Sprinkle of sea salt

Generous sprinkle of white pepper

Generous sprinkle of freshly ground black pepper

1 Cup of sage and onion stuffing – Prepared as per instructions /or just add hot water

1 Medium organic egg

Small knob of butter to grease the loaf tin

Instructions –

Begin by preheating the oven to 190 degrees Celsius. In a small frying pan add both the onion and garlic plus a glug of rapeseed oil and allow to sweat down on a medium to low heat for several minutes until soft.

In a large bowl combine the grated carrot, cranberries, cashew nuts, pumpkin seeds, frozen peas, parsley and seasoning. Make up the sage and onion stuffing, just by adding boiling water until you have a sticky but not too wet consistency. Add in the stuffing to your large bowl along with the cooked onion, garlic and raw egg and mix thoroughly until everything is evenly combined.

Coat your loaf tin with a thin layer of butter then spoon everything into the tin and press with the back of a spoon or spatula so your loaf becomes dense and compact. Cover with foil and roast for 30 minutes. After 30 minutes check to see how it’s doing and remove foil and cook for a further 10-15 minutes until golden and crispy on the top.

Once cooked turn out onto a chopping board and get serving.

Kimchi Rice Noodles with Thai Basil & Hot Chilli

Kimchi Rice Noodles with Thai Basil & Hot Chilli

Feeds – 6

Preparation Time – 5 minutes

Cooking Time – 10 minutes

Ingredients –

400g Flat rice noodles - Cook as per instructions in boiling water

4-5 Large spoonfuls of kimchi (allow 1 per person)

Large handful of fresh thai basil

1 Medium red chilli – Finely sliced

Glug of light soy sauce

Instructions –

Cook noodles as per instructions, in boiling water for around 4-7 minutes, until soft. Drain and set to one side.

In a large pan add the kimchi, soy sauce, and warm through before adding the rice noodles to the pan and stirring until it’s well mixed. Sprinkle in the Thai basil (saving a few leaves to garnish) add in the finely sliced red chilli (remove seeds for less spice) and you’re ready to serve.

Seed & Nut Loaf- Flour-less & Gluten Free

 Seed & Nut Loaf- Flour-less & Gluten Free

This recipe was donated by my Danish friend who lives on it. It's seriously worth giving

this a try, you can experiment with different combinations of nuts and seeds.

Feeds- 6-10

Preparation Time -5 minutes

Cooking Time 55-1hr

Ingredients:

100 g pumpkin seeds

100 g of sunflower seeds

100 g almonds (left whole)

100 g of linseeds

100 grams of pistachios (left whole but de-shelled)

100 g of sesame seeds

5 Organic medium eggs

100ml extra virgin olive oil

1 large Tsp of salt

Instructions-

Mix all ingredients in a bowl, add to a greased loaf tin.

Cook in the oven on 160 degrees for 55 minutes to an hour. Serve while warm or cool on a  cooling rack.

NOTE- Keep any nuts you use whole as if Blended or grinded they release fatty acids and

they can become rancid once baked.

Homemade Hot & Smokey Slaw

Homemade Hot & Smokey Slaw

Feeds 4

Preparation Time – 5-10 minutes

Cooking Time -0 minutes

Ingredients –

3 large carrots- Peeled and grated

1 Small –Medium white cabbage- Cut in half then finely sliced

Handful of coriander – Roughly chopped

Hot Mayo-

4 Egg Yolks (Use good quality medium sized organic eggs)

Dollop of Dijon

450ml of vegetable oil

Splash of white wine vinegar

Sprinkle of sea salt

Generous sprinkle of white pepper

Generous sprinkle of freshly ground black pepper

½ Tsp Smoked paprika

Pinch of chilli flakes

Couple of glugs of Tabasco

Instructions –

Start by preparing the carrots and cabbage as noted, I find that the thinner you slice the cabbage the batter, add in the roughly chopped coriander and mix.

The easiest way to make the hot mayonnaise is to start by adding the egg yolks to food processor or electric whisk and add in the Dijon then gradually start to add in the oil until you have a good thick consistency, add in the vinegar, then the seasoning and spice and mix again bringing the consistency back to smooth and fairly thick as per normal mayonnaise.

Check the spice and adjust if necessary. I like to go quite heavy on the white pepper…

Once ready combine with your carrot and cabbage and serve.

NOTE- You can store in an air tight jar for 2-3 days.

Buttered Raisin Rice with Roasted Cauliflower and Sweet Potato Fries

Buttered Raisin Rice with Roasted Cauliflower and Sweet Potato Fries

Feeds – 4-6

Preparation Time – 5-10 minutes

Cooking Time 20-25 minutes

Ingredients –

Sweet Potato Fries –

3 – 4 Large sweet potatoes – Scrubbed clean then finely cut into slices then cut length ways into skinny chips

Glug of rapeseed oil

2 Stems of fresh thyme – Leaves removed and mixed with the potatoes

Sprinkle of sea salt

Sprinkle of white pepper

1 Medium sized cauliflower – Cut into florets

Glug of rapeseed oil

Sprinkle of sea salt

Sprinkle of smoked paprika

Buttered Raisin Rice-

3 Cups of rice or roughly ½ Cup per person/ 90g- Brown Basmati rice

 2 Large knobs of butter

2 Coves of garlic crushed and finely chopped

2 Handfuls of raisins

Generous sprinkle of sea salt

Good dash of white pepper

Good sprinkle of freshly ground black pepper

Handful of fresh parsley – Roughly chopped

Homemade Hot Mayo-

4 Egg Yolks (Use good quality medium sized organic eggs)

Dollop of Dijon

450ml of vegetable oil

Splash of white wine vinegar

Sprinkle of sea salt

Generous sprinkle of white pepper

Generous sprinkle of freshly ground black pepper

½ Tsp Smoked paprika

Pinch of chilli flakes

Couple of glugs of Tabasco

(NOTE- If you want to cheat the mayo you can mix the paprika, chilli flakes, seasoning and Tabasco plus a dollop of Dijon with regular mayonnaise)

Instructions –

Start by preparing the sweet potatoes as noted, don’t add too much oil as they’ll go soggy not crunchy, so just lightly coat them then add the seasoning and transfer to a non stick baking dish. Cook for 20-25 minutes on 190 degrees Celsius. Do the same for the cauliflower and allow to roast until crisp.

For the buttered raisin rice start by rinsing the rise then cooks as per instructions, for every cup of rice it 1.5 of water. Remember that brown rice is often more crunchy than white so don’t be tempted to overcook.

In a separate frying pan melt your butter over a medium to low heat and add in your finely chopped garlic plus the raisins and add seasoning. Allow to simmer here for a good five minutes or so, turning down the heat if the garlic starts to golden or burn. Prepare your parsley by roughly chopping and set to one side. Once the rice is cooked pour over the garlic and raisin butter, add extra black pepper and mix through the parsley. Serve immediately or cover until ready to serve.

The easiest way to make the hot mayonnaise is to start by adding the egg yolks to food processor or electric whisk and add in the Dijon then gradually start to add in the oil until you have a good thick consistency, add in the vinegar, then the seasoning and spice and mix again bringing the consistency back to smooth and fairly thick as per normal mayonnaise.

Serve it up all together and enjoy a really delicious combination of flavours.

MEAT FREE WEEK - Cheats Risotto with Beetroot Crisps

Cheats Risotto with Beetroot Crisps

Feeds – 4-6

Preparation Time – 5-10 minutes

Cooking Time – 35-40 minutes

Ingredients-

Vegetables for roasting-

6 Large ripe tomatoes on the vine (the deeper the red they are the more flavoursome)- Leave whole

2 White onions – Peeled and roughly chopped in half then quarters

2 Red pepper – Cores removed and roughly chopped into strips

3 spring onions – Ends removed, left whole

6 Large sprigs of thyme

Generous pinch of dried oregano

Sprinkle of sea salt

Good sprinkle of both white & black pepper

2 Generous glugs of rapeseed oil

450g of Wholegrain Basmati Rice (Allow 75g per person) – Cook as per instructions, 1.5 the amount of water to rice.

To serve-

2 Fresh beetroots- Outer layer peeled then continue to peel slices of beetroot

Tiny glug of rapeseed oil

1 sheet of parchment paper

Handful of fresh parsley – Roughly chopped

Extra virgin olive oil

Instructions –

Start by adding all vegetable to a large roasting dish, drizzle with rapeseed oil, add herbs and seasoning and cook on 200 degrees Celsius for 25 minutes. Have a check and shake the tray after 25 minutes so you don’t overcook one side of the vegetables, turning over any that need to be. You want the vegetable to be slightly browning but not overcooked.

Once the vegetable have gone into the oven get the rice on, boil the water in the kettle to speed up the process – remember wholegrain basmati will be slightly more crunchy than a regular basmati- so no need to overcook.

For the beetroot chips, lightly coat both sides of each crisp with rapeseed oil (a tiny bit on your hands will do the job-you don’t want to make them soggy) then lay out on parchment paper so they’re not overlapping and roast in the oven on the lowest shelf for 5-10 minutes, check after 5 minutes as all ovens vary and they can go from being perfect to burnt pretty easily. Once the edges start to curl they’re done, remove from the oven and sprinkle with a little sea salt.

Once everything’s cooked and ready, just combine the roasted vegetables with the rice, adjust seasoning if you need to then serve up, sprinkling over the beetroot chips and parsley plus a little drizzle of extra virgin olive oil and black pepper.

Super simple but super delicious.

Mothers Day Brunch Roasted Yellow Courgette, Purple Sprouts & Watercress Salad, with a side of Avocado, Goats Cheese, Egg & Basil Oil

Mothers Day Brunch

Roasted Yellow Courgette, Purple Sprouts & Watercress Salad, with a side of Avocado, Goats Cheese, Egg  & Basil Oil

For a super simple, delicious, healthy(ish) start to Mothers Day give this a try.

Feeds 4-6

Preparation Time – 5 minutes

Cooking Time 15-20 minutes

Ingredients –

2 Yellow /green courgettes – Cut into thirds then roughly chopped into chunks

3 Large handfuls of sprouts(I managed to get purple but regular sprouts work just as well) Remove hard ends plus any nasty outer leaves

Drizzle of rapeseed oil

Sea salt/ Black pepper

6 Organic eggs

2 Ripe hass avocados

Few sprigs of mint

½ Lemon – Cut into three

3 Large handfuls of watercress

1 Loaf of bread (I went for a Gluten free Olive ciabatta ) Sourdough is pretty good too

1 Goats cheese of your choice – Serve at room temperature

Basil Oil -

Small Handful basil leaves

Small sprinkle of salt flakes

2 Generous glugs of good quality Extra Virgin Olive oil

 

Instructions -

Start by preparing the courgettes and sprouts and place in a baking tray, drizzle with rapeseed oil, season and roast for 15 ish minutes or until golden.

Slice and scoop avocado out of the skin then slice lengthways and cover with a squeeze of lemon plus a drizzle of extra virgin olive oil.

Wash and prepare watercress leaving it ready to add to the courgettes and sprouts. Pick a handful of mint leaves to add also.

For the basil oil, muddle the basil leaves with the salt flakes then add in the extra virgin olive oil until all combined, transfer to a serving bowl, ready to add the salad.

Once everything is pretty much ready to serve, cook your eggs, for fried heat a glug of rapeseed oil in a non-stick frying pan. Heat the oil for a minute then add in the egg, allowing to cook then serve immediately. For scrambled pre whisk eggs, add a pinch of seasoning ( a knob of Philadelphia is always delicious or glug of cream if feeling like indulging) and add to a hot non-stick pan. Roughly stir with a spatula until you have large slightly sloppy eggs before transferring to a serving bowl. They’ll carry on cooking so no need to overcook.

Once you’re all set to serve, combine the courgettes, watercress and sprouts, drizzle over the basil oil (or let people help themselves) add a squeeze of lemon, a sprinkle of seasoning and get stuck in.

This is the perfect brunch when for when you’re feeding the clan, everyone gets to pick out their favourite bits and the goats cheese with the zesty, fragrant basil oil salad works perfectly. Enjoy.

MY FIRST RECIPE FOR MISS VOGUE - ROAST CHICKEN WITH PARMESAN RICE

CHECK OUT MY ONE DISH WONDER - 

WHOLE ROAST CHICKEN WITH BROWN PARMESAN  RICE AND ROASTED CARROTS

FOR THE FULL RECIPE GO TO VOGUE-

http://www.vogue.co.uk/miss-vogue/whats-up/2015/02/cook-this-roast-chicken-parmesan-rice-recipe

Winter Mussel Broth with Crispy Courgette Chips

Winter Mussel Broth with Crispy Courgette Chips

Mussels are a delicious and simple dish to pull together, great if you have a few people to feed and even better if you’re wanting to keep it healthy. Mussels are packed full of protein, iron and vitamin C so perfect for the time of year when we’re all on a health kick. Mussels can be bought for between £3-£6 a kilo so a great option for those on a budget. Treat yourself with a small side of courgette chips and this will match up to any moules frites you’ll get out at a restaurant.

Feeds 4-6

Preparation Time – 10 minutes

Cooking Time – 10 minutes

Mussel Broth Ingredients –

Glug of rapeseed oil

1 White onion- Diced

3 Cloves of garlic – Crushed and roughly chopped

2 Star anise

Glass of white wine

1 Pint of vegetable stock

1kg Live Mussels (sustainably sourced) – Debearded and cleaned

½ Courgette - Peeled

2 Handfuls of watercress - Thoroughly washed first

Handful of parsley – Roughly chopped

1 spring onion – Finely chopped

Crispy Courgette Chips –

1 ½ Courgettes – Cut into thin chips (no need to peel)

2 Eggs – Beaten

50g Parmesan – Finely grated

Handful of parsley – Finely chopped

A generous sprinkle of freshly ground black pepper

Generous sprinkle of white pepper

Instructions –

Preheat the oven to 190 degree Celsius and start by preparing the courgette chips. Chop the courgettes into regular chip sized strips then set to one side. Whisk the two eggs in a bowl and again set to one side. Combine the grated parmesan with the chopped parsley and seasoning . Dip each courgette chip into the egg then the Parmesan, each chip should be lightly coated then placed on parchment paper or a non stick baking tray before being placed in the oven to cook for around 10-12 minutes or until golden.

For the mussels, start by adding the diced onion, garlic and star anise to a glug of rapeseed oil and allow to sweat for a few minutes, pour in a glass of last nights white wine and allow to simmer over a medium heat for 3-4 minutes before adding in the vegetable stock.  Have a taste of the broth to make sure you don’t need to adjust the seasoning…vegetable stock can be quite salty. Prepare the mussels by pulling off any crusty /beardy bits, rinse thoroughly then get rid of any broken shells, add to the vegetable broth and cover. Allow the mussels to cook/steam for 3-4 minutes until all shells have opened, give the pan a shake to ensure all mussels are coated in the broth. Sprinkle over the parsley, watercress, courgette shavings and spring onions and serve straight from the dish or plate up individually.

Super Cleansing Brown Rice Miso Broth with Courgette, Smoked Tofu, Spring Onion and Black Beans

Super Cleansing Brown Rice Miso Broth with Courgette, Smoked Tofu, Spring Onion and Black Beans

This is a deliciously clensing, light broth, packed full of crisp greens, smoked tofu, fresh herbs and black beans and for a bit sustenance. If you’re a spice lover like me then this is the perfect dish to add a load of fresh chillis or your favorite chilli sauce to.

What’s really nice about any kind of broth is that you can be completely versatile with what vegetables you add to it, it can also be a great way to use up any left over veg you have hanging around. When it comes to a main meal I’m always aware that it’s important to create a blanced meal, mainly making sure that I’m including enough protein (especially when I’m cooking for the vegetarian boyfriend). Here both the tofu and black beans are great sources of protein, cobined with the greens equals a really well balanced dish. Give it a go, experiment and see how it goes.

Feeds – 4

Preparation Time –

Cooking Time – 5-10 minutes

Ingredients –

4 Tbsp Brown Rice Miso Paste –Dissolved in 4 pints of water

4 Large kale leaves – Ends chopped off left whole

1 Pack/ 200g Smoked Tofu – Sliced into 10/12 thin slices

1 Courgette – Finely diced

2 Spring onions – Finely Sliced

2 Pac Choi – Leaves separated, end chopped off

1 Lime – Quartered

Handful of fresh coriander – Roughly chopped

1 Medium red chilli – Finely Sliced

Large sprinkle of white pepper

Handful of crispy shallots

  

Instructions-

Start by combining the miso paste with the water and bring to the boil.

Prepare all vegetables and garnishes ready to add.

Once the miso broth comes to a boil add the kale leaves and cook for 2-3 minutes, serve/portion up the boiling broth then add in your tofu and additional veg or let people help themselves, this way you’ll retain as much of the vitamins as possible. Keep it healthy and leave out the crispy shallots and adjust the pepper and chilli to taste.