Tag Archives: cooking

Practising for Masterchef

24 Mar

Recently I’ve been joking that I am going to apply for Masterchef. I say it every year when I get swept away watching episode and episode and spend most of the evening salivating at what the contestants have managed to cook up. I didn’t expect that last night when I had been invited to a cat’s first birthday (yes, a cat not a human called Cat) that I would be able to get some practice in.

I was suspicious when I arrived when the table was covered in a cloth and there didn’t seem to be a lot going on in the kitchen in terms of food preparation for the invited guests. Soon the plan for the evening was revealed.

First we selected at random our cat ears in keeping with the party theme. I ended up with black ears and also a bow tie and a tail. Then we were told that we would be helping to make the meal for the evening. There was a twist though. We would be cooking in a relay and we weren’t allowed to talk to the next person who was taking over the cooking. This is one of my favourite challenges on Masterchef because it means you have to think on your feet. Every one had 13 minutes to cook and then they had to leave the kitchen for someone else to take over. The items that we used to cook had to be bought from the market and we weren’t allowed to spend more than 40 CHF in total, which is a big ask in Switzerland.

As if this wasn’t tricky enough our host threw in some wild cards. The actions on the cards had to be performed during your allotted time in the kitchen. Unfortunately, I had bad luck with my card – I would only be able to cook for 10 minutes. Those who were not cooking had to stay in the “cat den”, also known as the guest bedroom, which was decorated and had lots of cat themed games to play while we were waiting for our turn.

When it came to my turn I was overwhelmed. I was the fourth cook out of 6. Things were already in the oven and the majority of the budget had been spent. I realised that the person before me wanted me to boil potatoes because some were washed in the sink and there was a pan of boiling water on the stove. I did that and then bought some pak choi from the market. I knew I didn’t have time to cook it but I washed it and left it so that the next cook would hopefully see what I intended. With time rapidly running out, I decided to make some cocktails but I only had time to splash some rum in the glasses before the timer went off.

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By now I was hungry but only two more people were left to cook so there wasn’t long to wait. The clock buzzed for the last time and we were ready to eat. There was food to eat but it wasn’t very cohesive. We ended up with:

  • two chicken breast stuffed with mozzealla;
  • roasted vegetables (which was intended to be blended into a soup but no one realised –  we made the soup quickly later);
  • a mushroom cream sauce;
  • pak choi cooked with a chilli sauce;
  • 2 kg of potatoes;
  • 3 kg of spaghetti (courtesy of Araz who didn’t see the potatoes already cooking, panicked and decided to cook all of the pasta as well)
  • one portion of cat food.

I was criticised for buying the cat food because it was sold in the market for an inflated price and actually devoured 25% of our total budget. But the birthday boy had to eat so I thought it was more than reasonable. In all the excitement I had forgotten about the part about us having a strict budget. Admittedly, a poor show from the only qualified accountant in the room. But Araz played a wildcard to strike my (*cat pun alert*) purr choice from the budget when she was allowed to delete one bought item from the list, so we ended up spending 35.20 CHF.

The food wasn’t bad considering we had come over to celebrate a birthday and found ourselves chopping and dicing things in a mad panic in a kitchen that we’re not familiar with. And no one can say that there wasn’t enough carbohydrates on the table!

Luckily dessert had been made in advance and we were able to tuck into a delicious chocolate and strawberry cat cake made by the original star baker, Stefan. The sparkler on the top of the cake was impressive as well.

Thank you to Mark and Stefan for hosting the event, coming up with such a great evening of original and fun entertainment and allowing me use of their photos, my fellow cooks (Araz, Jana and Stefano) for not poisoning me and, of course, Macka for the invitation to his celebrations.

As for my application to Masterchef, I think I need more practice before sending it in!

40 Before 40: Challenge #25 – completed!

19 Jan

Over the past week, I have managed to complete Challenge #25!

Here are the remaining 9 recipes that I needed to complete in order to finish the challenge.

Arabian Rice

This recipe used seitan, which I have never tried nor heard of before. It’s a protein-substitute. It was a pretty easy recipe to make and I decided to make it spicier that the recipe said and perhaps I shouldn’t have because it ended up being a bit too fiery. The seitan was ok as well. I can’t really see me using this as an ingredient again but it was more than edible.

Caramelized Rice Pudding Cakes

Easy to make but it takes a while because the mixture has to set in the fridge for at least 12 hours. I love rice pudding and i never would have thought about make them into cakes and then frying them. Yummy!

Baklava

This turned out well and I was surprised. You have to bake the nuts and filo pastry and then “feed” the baked result with a sugar and water syrup mixture. It didn’t taste like other authentic baklava that I’ve had before but it was a good imitation.

Easter Buns

We had Easter Buns in January! And I will probably be making them again in April. It took a lot time to proof the dough – around 100 minutes in total. I was impressed that I managed to make the dough and it rose so well. Two thumbs up!
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Stuffed Polenta and Mojo Sauce

I would happily make this again (and I will because I’ve got 500g of a packet of polenta left). I did forget to add the oil before putting it in the oven and I thought it would be dry but it turned out well. I wasn’t such a fan of the sauce that was with it.

Triple Nut Plait

This was an absolute nightmare. At one point I was even thinking about throwing the whole thing in the bin and giving up. Making the dough itself was no problem but I found that I had far too much filling for the plait and everything just oozed out, which seemed like a waste of time and food. I managed to salvage it in the end. It didn’t look like it did in the book – but I have found that quite a few of the recipes looked nothing like the pictures provided, even though I have followed the recipe to the letter.

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Pitta Breads with Egg Salad

This was easy to make and tasted great. You don’t actually need to have the pitta breads as an accompaniment. If I made it again (and I think I would) I would just eat it without the egg salad. Another complaint of mine throughout this challenge is how many ingredients it takes to make a recipe. In this case I personally don’t think it’s necessary to have the chickpeas added into the mixture. The recipe says to use only 90g (most cans are 400g) and there is enough texture and crunch from the other ingredients so by not having them included you don’t really lose anything.

Macaroni Salad

This is another recipe that I would make again but I would be a bit more careful with the portion sizes. The recipe said that this made enough for 2 large portions but it ended up being more like 4 large portions. I was surprised that the ingredients (onion, sweet potato, red pepper) that were blended to make the sauce actually tasted good. I would have never thought about putting them together and blending them. The book also says that the sauce can be used on its own as a dip instead, which I might try one day in the future.

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Autumnal Apple Dream

It took me a while to find coconut cream to use in this recipe. I am not a huge fan of coconut anyway so I don’t think that I would make this again. It was easy to make and I had all the ingredients apart from the coconut cream at home but I would need to find a substitute for the cream, if I was to make it again.

As I have mentioned in previous post this challenge was inspired after I watched the film Julie & Julia. It tells of the story of Julie Powell, who successfully made all of the recipes out of Julia Child’s classic French cookbook “Mastering the Art of French cooking” in a year. Powell’s achievement of cooking 524 recipes in one year. And she was cooking classic French recipes! It has taken me almost a year to cook 100! C’est la vie!

And, finally, thanks to all the people who have supported me on this challenge. My many vegan recipe tasters are definitely the best. Everyone that I spoke to about this challenge has been open-minded and ready to embrace my eccentricity. I’ve been really touched by peoples’ support, encouraged by comments (both personally and people who have contacted me through my blog) and I’ve learnt a lot about cooking, ingredients and baking. It’s been fun but I’m glad this challenge is finally complete.

 

Challenge #25 – update

12 Jan

My challenge #25 is to cook all of the recipes from one cookbook. I feel like I have been doing this challenge for ages and ages. Of course, I feel like this because this is pretty close to the truth. The good news is that I have recently tasked this challenge with renewed enthusiasm and the start of 2019 has been full of new, exciting recipes to try.

Here are the dishes I have recently cooked:

Fennel, Banana and Fusilli Salad with Orange Yogurt Dressing

I made this but I didn’t eat it because I don’t like fennel. Luckily my partner loves it so he was the guinea pig for this recipe. I was very sceptical about the ingredients for this: Fennel? Banana? And Orange? Sounds like something out of a horror movie if you ask me but he liked it. I wouldn’t make this again myself because I don’t like the main ingredient but it was easy to put together.

Rice and Beans Burritos with Salsa

As I continue with this challenge, I am running out of enthusiasm to eat the things that I have made so this is another recipe that I drafted someone to help me eat it. My friend, Mark, was very appreciative that I was willing to bring him lunch in the form of a burrito and he didn’t seem to mind so much that it was going to be vegan. We both liked this. It wasn’t all that hard to make. In the future I think I would add some hot sauce to it or maybe another vegetable like sweetcorn to give it a bit more flavour but overall it was great.

Semolina slice with Apple and Pear Puree

I couldn’t find semolina anywhere it Switzerland so it was on the shopping list when I went back to the UK in December. I still can’t work out what type of food stuff it is? I think it is probably classed as a grain but it didn’t look like I thought it would when I opened up the packed and the semolina slices that I made didn’t look anything like the photos in the book and they seemed to crumble into pieces rather than staying in one big chunk. It tasted ok though and the apple and pear puree was surprisingly filling on a cold winter’s day.

Soy Gyros with Tzatziki

This is one of the favourite dishes that I have made. It had to marinate in spices over night in the fridge so it isn’t something that you can prepare in 20 minutes one evening. It was delicious and perhaps in the future I can make a smaller portion of it to have as a tapas style dinner with lots of smaller dishes to try rather than a big main meal.

Spicy Cream Cheese with Gherkins

You need to plan in advance to do this recipe as you need to let the yogurt drain for 12 hours and then let all of the ingredients infuse together for 4-5 hours. I was fairly convinced that I wouldn’t go through the hassle of making it again but I was so impressed with the result that I think I would. I ate this with a warm wholemeal roll but you could use it as a dip, spread or part of a sandwich filling.

Herb, Olive and Tomato Home-Made Rolls

These rolls were one of the best recipes in the book. It didn’t take that long to make, even though I had to kneed the dough for 10 minutes and leave the dough to prove. I was especially impressed by how they turned out because they actually looked like the photo in the book, which proves that there is a first for everything! I will definitely make these again. I think that they are also freezable which is good because I can make a batch in advance for lunch and then just get them out as I need them.

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Vinaigrette

What can I say? It’s a salad dressing made from vinegar, olive oil and shallots. Not a lot to making it. The taste was good but I’m not a great fan of olive-oil based salad dressings.

Sour Cream and Parsley Dressing

This was easy to make but involved quite a bit of chopping before I could mixed everything together. I made it in advance so that the flavours could infuse a bit more before I ate it. I think that this could also be good as an accompaniment to grilled vegetables as well as a salad dressing because it was a thick sauce.

Indian Vegetable Pancakes

These were quite easy to make but the recipe didn’t make very large pancakes so I was glad that I made something else to accompany the dish. I could imagine that this would be a nice side dish to a curry as an alternative to a naan bread. Also the recipe wasn’t very spicy for me so next time I would definitely add the spices so that it matches my palate more.

Stuffed Vine Leaves with Lemon Rice

It took me ages to find vine leaves but I finally did. I was impressed by the results of this recipe. It was a bit time consuming to prepare everything but I think it was worth it. I didn’t really taste the lemon in the rice though so I might add more when I make it next time. And I will be making it another time because the jar of vine leaves was enormous and I don’t like wasting food. I have been looking for other recipes for vine leaves on the internet and, while most are recipes for stuffed vine leaves, I have found one which is with mushrooms and garlic with vine leaves that I will be trying out soon and is also vegan.

 

Buckwheat Pancake with Caramelized Apple Slices

We had this for breakfast even though they are in the dessert section of the book. I was surprised by how much of a rise the pancakes had. They were what I would describe as American-style pancakes, really fluffy and soft. I will definitely be trying these again. The book also suggest that you could have these pancakes with savory items, like onion and peppers, which I might give a go as well.

I have now made 91 out of 100 from the book which means that I only have 9 left to do. The end is finally in sight. My aim is to complete this challenge over the next few weeks, which can mean only one thing… we will be having Easter buns in January! I call this a dress rehearsal for the real thing.

 

 

Challenge #25

12 Dec

Another update about my #40before40 challenges! Brace yourself for a long post!

I completed my challenge to eat a vegan diet for 3 months at the end of July but I didn’t manage to cook all of the recipes in my vegan cookbook which is number 25 on my list. So the vegan eating has been continuing off and on over the past few months. Out of the 100 recipes in the book, I have now cooked 80 recipes. Which means that I only have 20 to go! The end is in sight!

Spicy Kale Crisps

This was easy to do and was intended to be a small snack. I didn’t really like the taste though to be honest. It was very bitter. But I can imagine that someone with a less sweet tooth than me would enjoy it.

Smoky Coconut “Bacon”

I don’t like coconut at all and I was hoping that the rest of the ingredients would mask the coconut-y taste but unfortunately it did. Needless to say that it wasn’t my thing. I am also very skeptical about any food that introduces itself with quotation marks. There is no way that that is going to be a true representation of the real thing is it?

Super Crunchy Almond Nut Balls

These tasted ok but they weren’t very crunchy. The recipe asked for firm nougat but I couldn’t find any that was firm, which probably why they were soft. I didn’t even know that nougat came in different forms of firmness so the likelihood that I would find some was always going to be almost zero.

Energy Balls with Choco Pops

These were much better than the Almond Nut Balls above. They weren’t so messy to make and they must have tasted good because they didn’t last long at all. I would happily make these again as a snack. I might have to make a bigger quantity next time because I think my boyfriend likes them as well.

Granny’s Pearl Barley Stew

I had to buy the pearl barley when I was in England one time because I have no idea what pearl barley is in German. I was really impressed with this. It didn’t take hours and hours to make as some stews can and it was tasty. I would happy make this again (and I sort of have to now that I have 400 grams of pearl barley left in the cupboard) as it is a perfect warming dish for the cold winter nights.

Speedy Yogurt and Walnut Dressing

Does exactly what it says on the tin. This was a nice dressing to go with salad or veggies. It didn’t take any effort at all (which is always a positive thing) and was delicious.

Soy Labneh and Pumpkin Seed Spread

This wasn’t very successful. We did manage to eat it but it was a strange consistency to it. I had to leave soy yogurt straining in a tea towel overnight and then squeeze out as much liquid as I could. Apparently this results in soy labneh. Perhaps I didn’t do this properly or squeeze it out as much as I should have. Either way it was far too much faffing about for my liking. I won’t be making this one again.

Hot “Cream Cheese” Spring Sandwich

Once again beware of foods in quotation marks. For the “cream cheese” I had to blend cashew nuts until they were smooth and use this as a spread for the sandwich which then had radishes, tomatoes, cress and spring onions added to it. For me the cheese was far too gritty and not a very nice texture.

BBQ “Pulled” Jackfruit Sandwich

I have read a lot of articles on the internet saying that Jackfruit is a great substitute for meat but I was a bit skeptical. It took me a while to find the ingredient itself but when I did I was really surprised by the outcome. The dish was filling and, although it wasn’t quite the same as eating pulled pork, it wasn’t too bad.

Tempeh Mayo Bagel

Before this challenge I had no idea what tempeh was. It’s fermented soya beans and originates from Indonesia. It looks quite weird and to eat it on its own is bland so you have to add as much flavour to it as possible. I wasn’t a huge fan of this recipe. It was easy to make but I just didn’t like the overall flavour. However, this could be because it was the first time I have had tempeh. I have had it since and quite liked it. In case you are wondering the mayo in the bagel was homemade and vegan!

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Hash Brown Deluxe Sandwich

A bit messy to make because you have to spend hours peeling and then grating potatoes but I was happy with how this turned out and it did taste really nice. I mean it’s a hash brown in a sandwich – what is there not to like?

Focaccia with Spinach Hummus and Red Lentil Kofta

On more than one occasion I have been wondering why my version of the recipe doesn’t look like the picture in the book. I realise too late in this recipe that I had forgotten to blend the lentils after they had been cooked. This meant that it was even harder to roll up the lentils into balls before frying. Even so I don’t think that this altered the taste. I would do this again – and remember to blend the lentils!

Vegetable Wraps

The idea of this recipe was to use cabbage leaves instead of wraps for a low carb option. It was quite fiddly to do and it was hard to get the cabbage leaves wrapped around the filling without it falling out. The taste was good but I’d rather eat the carbs and run them off later than mess about with a cabbage leaf substitute.

Asian Glass Noodle Salad Wraps

We had most of the ingredients for this at home. It was quick to make and quick to eat as well. I would happily have this again.

Mediterranean Stuffed Tomatoes

Once I had found tomatoes that were big enough to stuff, I made this recipe. The filling was interesting – it tasted a lot better that I thought it would do when I read through the ingredients. This is in the book as a “Satisfying Main” but it wasn’t enough to fill me up so I had some grilled vegetables to accompany it.

Potato Risotto

This is one of the top 5 recipes that I have cooked out of the book so far. It was a bit time consuming because there was a lot of chopping and peeling to begin with but once everything was in the pan it cooked quickly. I wasn’t too sure about some of the flavour combinations (capers and sun dried tomatoes) but all together it tasted great and was really filling.

Spaghetti Frittatas

This was cooked spaghetti that was then baked in the oven until it crisped up. At least that was the theory. Mine didn’t crisp up. I think I might have added too many of the liquid ingredients. It was therefore hard to service and some of the sauce went everywhere. It reminded me of a carbonara and if I was going to do it again. I think I would not bother with the (unsuccessful) oven-baking and just have it as a pasta dish.

Spaghetti Pomodori e Olio

This is another dish in my top 5. It was easy to make and really delicious. Why can’t all the recipes in the book be as good as this one. Needless to say, I will be cooking this one again in the future.

Potsticker Noodles

I’m not sure that I bought the right noodles for this one. The book is very specific about some of the ingredients that are used. We had most of the ingredients at home for this one so the preparation for it didn’t take any time at all. The sauce was yummy and I think you could also this as a tasty marinade for tofu and vegetables before grilling. Big thumbs up!

Fried Rice with Pineapple and Cashew Nuts

This was a great lunch for me and my friend, Mark, a few weeks ago. Again most of the ingredients we had at home for this one so no special trip to the supermarket for this one. I had to caramelise the pineapple in vegan margarine first and I didn’t see the point of that to be honest. I don’t think it added that much to the flavour. Having said that the flavour was great and the recipe can be made to use up leftovers.

Chia and Almond Pizza

Having found good vegan pizza during my challenge, I wasn’t so happy about having to recreate this at home. However, it was great. I made this when my mum was staying with us and even she liked it! It is strange eating a pizza without cheese but you are probably saving a lot of calories as well.img_3704.jpg

Cinnamon Swirls with Cashew Maple Icing and Pecans

If this was a technical challenge on the Great British Bake Off, I would be telling the camera that I “really need to pull something out of the bag for the show stopper”! For some reason the dough was really wet and sticky and it was almost impossible to roll out even though I added a lot more dough and kneaded it over and over to try to save it. The result was some sorry looking pastry. Definitely no marks for presentation but they were devoured fairly quickly.

Super-Chocolatey Snacking Cake

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This was another recipe that I made when my mum came to stay. This was more successful than the chocolate swirls. I wasn’t sure how the cake was going to rise without eggs etc but the substitute of sparkling water and baking powder worked a treat. I thought this might last a few days. It was gone in under 30 hours.

 

That leaves me with 20 recipes to do! In a rare mishap in planning, 6 of those recipes are desserts, including Easter Buns. It looks like Easter will be coming early in our house!

Pumpkin time

9 Oct

As we bought a pumpkin last week at Jucker Farm, I decided it was finally time to cut it up and make something with it. Even though the pumpkin was one of the smaller ones, I knew that I would need a couple of recipes to use it all up. I decided to make: a vegan pumpkin pie, pumpkin soup, pumpkin gnocchi and roasted pumpkin kernels.

Pumpkin pie

This was a vegan recipe that I adapted slightly. I needed to purée the pumpkin first which mean steaming it for 50 minutes before putting it through the blender. I then added silken tofu, a variety of spices and some sugar (but not as much as the recipe recommended to put in!) I made the crust using porridge oats that I had grounded down to a powder in a blender, water and oil. It then took about an hour in the oven to bake. I actually ended up making two pumpkin pies because my baking tin was clearly not the same size as the one that was used in the recipe. My initial idea was for my boyfriend to take one of the pies into the office with him so that we didn’t have to eat both of them but that didn’t happen because they were too delicious.

Pumpkin soup

Pumpkin soup is one of my favourites. I added some fresh ginger and served it with roasted pumpkin kernels and some delicious pumpkin oil.

Pumpkin gnocchi

I haven’t made gnocchi before. I have always thought that it was far too complicated to make it at home but I found an recipe online and it looked fairly straightforward. It also meant that we wouldn’t be left with 5 litres of pumpkin soup to eat. It turned out to be easy to make, although I think that I didn’t cut the dough into small enough pieces. If I do it again, I know that I need to make them smaller. I served it with a butter and sage sauce.

Roasted pumpkin kernels

As I don’t like to throw anything away, I decided to roast the pumpkin seeds so that we can use them on other soups and salads. I just put them in the oven with some butter and salt until they turned brown. Although you can buy these in the shops, it did feel satisfying to use every part of the pumpkin so it was worth the effort.

Now I am a bit pumpkin-ed out! I am tempted to go to the supermarket and buy another one so I can have homemade soup again. But as the pumpkin season will run until December, I have plenty of time to get my pumpkin fix before the end of the year.

Cookbook challenge

20 Jul

My vegan challenge has ended but my quest to cook every recipe from a cookbook continues. Over the past few weeks, these are the recipes that I have cooked.

Carrot heart Sushi

I have made sushi before but never before with a heart made out of carrot running down the middle. It was a bit fiddly to “carve” the heart into the carrot and at one end it looked more like a heart than the other end. It was quite a nice idea and something a little bit different to do.

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Smoked Tofu and Crunchy Veg Sushi

This was a straight forward recipe to do. I could see me making this again in the future as an alternative to using salmon in the sushi. All in all, both of the sushi recipes were good and easy to make. But is it only me who ends up making misshapen sushi?

Squash Soup with Caramelized Ginger

I’m not sure how I managed to find a squash in July because I always thought that squashes were in season during autumn. As soon as I saw it, I knew that I had to buy it so that I could tick this one off the list. It wasn’t very hard to make but the squash that I bought was about five times the amount that the recipe required so I ended up making some soup to freeze as well as roasting some of the squash to have as a side dish for a evening meal.

Indian Chickpea and Pomegranate Salad

The hardest part of this recipe was getting the seed out of the pomegranate. I have never bought a pomegranate before and there must be a simpler way to cut into it than the way that I did because it ended with the red juice of the pomegranate being sprayed all over the kitchen counters and all over me. Nevertheless, it was a tasty and filling lunch. If I made it again, I would make sure that I bought the pomegranate pre-prepared.

Courgette Cake

I have never made a cake without eggs before but this recipe, obviously, didn’t contain any eggs. I had to proof the mixture and I am not sure if I left it for long enough because it didn’t look like it had risen as much as it should have. This cake was described in the book as being “perfect for a snack during the day” and I thought it would be a nice alternative to eating fruit during the working day. Unfortunately, my boyfriend tried a piece and the cake was gone before the end of Sunday evening.

Baked Sweet Potato with Lentil and Avocado Salad and a Grapefruit Dip

This was the recipe that helped me perfect my lentil cooking skills (finally!). The salad was really easy to make once the lentils were cooked and cools. I am not sure I have had a baked sweet potato before (I definitely haven’t done it myself before). This was a nice change from salads for lunch. I didn’t add the grapefruit to the dip because I couldn’t find any grapefruits in our local supermarket when I went, so I added some chives to the dip inside which complimented the lentils.

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Grilled Mini Peppers with Rainbow Bulgur

This was another new option that I tried out for lunch. Before changing to a vegan diet, I haven’t eaten bulgur wheat before but I am definitely a convert! The thing that took the most amount of time was cooking the bulgur and waiting for the mini peppers to cook in the oven.

Chia and Cashew Pudding with Apricot Purée

I haven’t ventured into cooking many of the dessert options in the book. But it just so happened that I had all of the ingredients in the cupboard so I thought that I would do it. It was a bit messy because most of the ingredients need to be put into a blender and it was a bit of a pain to get it out. Waiting for the chia seeds to swell up took the longest amount of time for the whole recipe. Because the pots that I had were small, I ended up making four so that we could have it for dessert for two nights in a row.

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Peanut Butter and Puffed Rice Crispies

I wanted to take these on a hike that I went on but I made the mixture slightly too wet and they hadn’t set overnight so I couldn’t take them with me. They weren’t hard to make but I am not sure that I would make them again – they tasted okay but they weren’t so special.

That makes 47 out of a possible 100. Almost half-way there!

Cookbook challenge

16 Jun

Thanks to my vegan diet challenge, my Challenge #25 of cooking every recipe from one cookbook is going well because I chose a vegan cookbook!

Here are the latest recipes I have made:

Almond and Cinnamon Drink

This was basically a smoothie and easy to make. It wasn’t all that special and I didn’t include the star anise in the recipe because I don’t like the flavour of aniseed.

Little Potato Cakes with Yogurt Dip

This was so easy to make and so tasty. I somehow managed to make about 3 times as many as the recipe said it would make and I though that we might be able to freeze some for another day. But nope, we ate them all in one sitting!

Roasted Chickpeas

This was a spicy snack and only took 20 minutes to bake in the oven. It was my idea to take these into work as a alternative to snacking on fruit and nuts in the office. However, they were so moreish that I ate them all soon after they had cooled down in the oven.

Soba Noodle Summer Rolls with Tofu and Coriander

I have only made spring noodles once before and that was on a Vietnamese cooking course that I went on last year. These are called summer rolls and not spring rolls because they are not deep-fried so they are a bit healthier. They were easy to make but a bit fiddly to get all of the ingredients in the wraps and wrap them up neatly. The recipe also suggested making a peanut butter dip made with soya sauce and agave syrup and was a nice accompaniment to the summer rolls.

Asian Noodle Salad

Making good on my promise to make and bring more of my lunches into work with me to save money, I made this Asian Noodle Salad. I didn’t use the specific noodles that the recipe stated. I used the soba noddles that I used for the summer rolls above. Our cupboards are so full of ingredients that I have had to buy to make one dish from this book that I am running out of space to put things. The salad itself was a nice alternative to a salad with lettuce and tomato and didn’t take long at all to make. The peanut butter dressing was ok but it turned a bit solid by the time I was able to pour it over the salad. I would definitely make this again.

Mexican Pepper Salad

Another lunchtime option (and we also had a portion of it with dinner one evening as well) that was very easy to make. Because the weather has been recently good in the last few weeks I was able to eat this outside in the sunshine. I’m not sure why this was a Mexican salad because I always associate Mexican food with spicy, hot food.

Quick Ajvar

This a Serbian roasted red pepper and aubergine relish. It’s really nice and spicy and goes well with toast or just on the side with vegetables. It really was quick to make – the vegetables are roasted and then puréed with oil and seasoning.

Colourful Little Toast Spirals

The quick ajvar was a main component of these. The ajvar is spread onto wholemeal bread that has been squashed flat by a rolling pin. The bread is then rolled up and baked in the oven for 15 minutes. It was a quick and easy snack to make and delicious too.

Sandwich spread

I was slightly nervous about this recipe. The ingredients (vegetable stock, rice cakes, onions and tomato purée) seemed a bit unusual to put together to make anything that would taste nice. However, I made some sandwiches with this spread and grilled vegetables. The mixture also kept well in the fridge so I could have it a few days later on bread or with vegan crackers.

Little Quinoa Balls with Mint Sauce

Like many of the things that I have made from this book, my creation looks nothing like the pictures in the book. In this case, I used multi-coloured quinoa whereas the book used the normal variety. The next problem with this recipe was that it said that the quinoa needed to be made into balls the size of tennis balls – I’m not sure then were the “little” part comes from. When I tried to move the balls around in the pan while frying them, they are started to disintegrate. I decided to make small burger-like patties so that they would definitely be cooked in the middle. It meant that I ended up with about 20 of these quinoa “burgers” which didn’t last for very long!

That’s 34 recipes out of a total of 100 already finished!