Monthly Archives: March 2013

Banana Pancakes!

Banana Pancakes

I know, I know, I know I’m more than a little fashionably late for Pancake Day….but I had very much intended to write this blog quite some time ago!. Pancakes are big business in our house and barely a day goes by without a pancake request (breakfast, lunch or dinner!). But seeing as these days the monsters will only eat them with a gargantuan spreading of the not-so-healthy but so well-known Hazelnut and Choccie Spread, I’m loath to make them often. So I’ve been experimenting with healthier options and these Banana Pancakes have happily been gobbled down with great success minus any need for the naughty stuff. I’m certain they’d taste sublime with a decadent spreading but I’m not going there, these pancakes are served with fruit and fruit only at Chez Foti, plus a wee drizzle of honey or maple syrup and a dollop of creme fraiche naturally. Happy days.

Anyone who’s ever travelled any the more popular backpacker routes of Asia or Latin America should be familiar with the ubiquitous Banana Pancake. They seem to crop up on pretty much every hostel or backpacker cafe breakfast menu, and I must have tirelessly munched my way through an inordinate amount in the totality of my two and a half years of traveling. Making them myself has wonderfully taken me back to those heady days, albeit life is rather more different now than then!

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I may be late for pancake day, but I’m hopefully not too late to enter my pancake recipe to this month’s No Waste Food Challenge, an event held by Kate from Turquoise Lemons and this month hosted by Elizabeth’s Kitchen and the no waste ingredient being eggs!. Now we’ve always got eggs to use up from our hens and pancakes are the perfect answer in my book. Plus these pancakes are a great way of using up blackened and over-ripe bananas too. Since our eggs are so local (the hen house being approximately ten meters away from the kitchen door) I’m also entering my pancakes to this month’s Breakfast Club which has the theme of ‘local’. The challenge is the baby of Helen from Fuss Free Flavours and is being hosted this month by Heidi at Kitchen Talk.

No Waste Food Challenge

breakfast-club-logo

Banana Pancakes

Banana Pancakes

Great as a Finger Food for very little littlies, Toddlers & Young Children, Bigger Kids, Family Breakfasts, Sleepovers (I’m too scared to go there yet!), Grown Ups 

Enough for a Family of Four:

20g of Butter, plus a little extra for greasing the pan

175g of Self-Raising Flour

½ a teaspoon of Baking Powder

a tablespoon of Soft Light Brown Sugar

2 free range Eggs

170ml of Full Fat Milk

2 Bananas, preferably very ripe, mashed with the back of fork

To Serve: Creme Fraiche or Yogurt, Honey or Maple Syrup, Berries or other Fruits

Melt the butter and set aside to cool for a few minutes.

Place the flour, baking powder and sugar in a mixing bowl and mix together.

In another bowl or jug lightly whisk the eggs, then whisk in the milk and cooled butter.

Whisk the wet mixture slowly into the dry mixture and when you have an even consistency stir or whisk in the mashed bananas.

Heat a frying pan until hot. Grease with a little butter and gently drop in a tablespoon of the batter at a time. You should be able to cook three to four at once, depending on the size of your pan. Allow plenty of room between each pancake as they do spread a little. Once each pancake is a little risen and you can see bubbles appear on the surface carefully turn over with a spatula and cook the other side. Each side should be pale golden-brown.

Either serve immediately or keep warm in a low oven until you’re ready.

Perfect served with a drizzle of maple syrup or honey, a (generous) dollop of creme fraiche or yogurt and fresh berries or fruit of your choice. Absolutely no Nutella required.

Master J sabotaging my photo!

Master J sabotaging my photo!

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A Winter Roasted Roots and Gruyere Pie!

Roasted Roots Pie

It’s still mightily cold isn’t it? I’m in the midst of the never-ending Winter that is the UK this week, and this morning has witnessed my third siting of snow since I’ve been here. Unbelievable. Not helped by the frequent Skype sessions to the littlies in France who are clearly enjoying the first few sun-drenched ‘strawberry days’ of the year. ‘Strawberry Day’ being a Francesca-ism for a warm sunny day. Each and every day her first question upon awakening is invariably ‘is it a strawberry day mummy?’. The answer (usually to the negative) not only giving her the potential to pick a strawberry from the garden (bless her, she’s perpetually confused as to why it can be sunny yet there’s none to be found) but more importantly would allow her to put on the summer dresses and shorts that she’s been so longing to wear again since October. So much for my non-girlie girl! She may have only friends that are boys but she’s turning out to be a right little fashionista.

Roasted Root Vegetables

Seeing as it’s still full blown winter in the UK I’m bringing you my recipe for a wintery Roasted Roots Pie, and sincerely hoping this might be the last wintery food blog for quite some time! The recipe for this pie came about on a recent family get together when I tasked myself with putting on a bit of a Pie Night. The meat one was a cinch to decide, opting for my Beef, Beer and Stilton Pie that I recently wrote for Delicieux and went down stormingly well with my pie-eating family!. But I wanted to match it’s decadent richness with a special veggie option for the non-meat eaters of which there’s a few dotted around our lot. Being a bit partial to my seasonal Rosemary Roasted Roots I opted for an interesting selection of Celeriac, Butternut, Sweet Potatoes and Carrots and encased them in a rich Gruyere, Parmesan and Wholegrain mustard sauce. And topped off with the same homemade Rough Puff pastry (you could obviously cheat on this bit and use ready made Rough) as it’s meaty brother pie. I’m very pleased to report the pie was an equal hit and the perfectly interesting and substantial veggie option, that even the ardent meat eaters couldn’t resist nibbling into. In fact I’ve already made it again since. It’s a keeper. Rock on the next Pie Night I say!

Being heavy on the Rosemary (most of my food seems to be these days!) I’m entering Lavender and Lovage’s lovely Herbs on Saturday challenge again, this month hosted by London Busy Body (you’ll be sick of my emails by now!). And since it’s a made from scratch meal, to Javelin Warrior’s Made with Love Mondays challenge. And last but certainly not least once again to Simple and in Season, the seasonal blogging challenge of Ren of Fabulicious Food and this month hosted by myself.

herbsonsaturday

Made with Love Mondays

Simple and In Season

Roasted Roots Pie

Roasted Roots & Gruyere Pie

Serves 6 to 8

Great for Pie Nights!, Dinner Parties, Vegetarians, Family Dinners, Special Occasions, Week-end Slowies, Winter Warmers

1.2 kilos of mixed Root Vegetables (I used a fairly even mix of Celeriac, Butternut, Carrots and Sweet Potato. You could also use Swede, Turnips, Pumpkin, Beetroot or Parsnips)

2 large Onions, large dice

6 cloves of Garlic, left whole with skin on

a heaped tablespoon of chopped fresh Rosemary

Salt and Pepper

4 tablespoons of Olive Oil

50g of Butter

50g of Plain Flour

700ml of Whole Milk

180g of Gruyere, grated

30g of Parmesan, grated

a tablespoon of Wholegrain Mustard

Salt & Pepper

450g of Rough Puff or Shop Bought Pastry (about 2/3rd of this recipe)

an Egg, beaten

Special Equipment: 2 x large roasting tins

Preheat your oven to 200ºC/Gas Mark 6.

Dice all your veggies, bar the carrots, to a similar 2-3cm chunk size. Cut the carrots into inch long narrow battens. Place in the roasting tins, along with the diced onions, garlic cloves, rosemary and a generous pinch or two of black pepper and salt. Drizzle over the olive oil and give everything a thorough mix with your hands. Place in the oven and bake for 40 minutes, turning the veggies twice during the cooking time.

Meanwhile make the cheese sauce. Using the roux method gently heat the butter in a medium sized saucepan until it’s melted. Stir in the flour with a wooden spoon and with the pan still over the heat slowly and gradually add the milk. You may want to switch the spoon for a balloon whisk at this point, whisking thoroughly between milky additions, until all the milk is incorporated. Continue stirring with the whisk or wooden spoon until the sauce is simmering. Stir in both the cheeses, mustard and a pinch of salt and pepper. Taste and adjust the seasoning accordingly. Remove the whole roasted garlic from the Roasted Roots and squeeze out the loveliness contained into the sauce. Give a final thorough stirring.

Combine the sauce with the veggies and place in your pie dish.

Roasted Roots Pie

Turn down the oven to 190ºC/Gas Mark 5.

Cover the top of the veggies in a layer of Rough Puff Pastry, crimp the edges. Brush with the beaten egg.

Roasted Roots Pie

Place in the pre-heated oven for 40 to 45 minutes until the pastry is fully cooked, puffed up and golden brown. Slice and eat. With lashings of buttery mash to ward off the cold.


Spanish Stylie Baked Chicken and Rice

Spanish Style Baked Chicken & Rice

I can’t believe I’ve been blogging for nearly a year and a half and this firm family favourite of weekend dinners has thus far failed to make an appearance. It’s a recipe I originally stole from my Mum, who stole from Delia, that’s chopped and changed dramatically over the years and probably bares little resemblance to it’s original form. Changed to make it quicker, easier and more suitable family fodder, and it never disappoints my lot. It’s a cheap and frugal dish (the one pot usually stretching to at least two dinners), flavoursome (think smoked paprika, chorizo, orange, olives), wholesome (brown rice and a barrage of veggies), hearty and substantial. And can handily be partly or wholly made in advance. Perfect for a weekend lunch or dinner and the tasty leftovers re-heated for a quickie dinner in the week, or even eaten cold for lunch. And my kids LOVE it, Jacques devours it. But then they are fiends for anything rice these days. If your monsters are veggie adverse like mine it’s a handy dish to hide a multitude of the good stuff, just chop them unidentifiably small!.

Spanish Chicken and Rice

Chop and change your veggies as to what’s in season. In this particular recipe I used red pepper (the only veggie I would highly recommend you always add) chopped pumpkin (as we still have an inordinate amount to get through!), celery, carrots and french green beans from the freezer. Courgettes, peas, squash, sweet potato, broccoli or mushrooms all work equally as well, just mix and match as to what’s seasonal and you have in.

Since I’m using seasonal veggies aplenty I’m entering this post to Simple and In Season, a monthly challenge that showcases seasonal produce and is the baby of Ren of Fabulicious Food.  This month I so happen to be hosting the event!. I’m also entering Javelin Warrior‘s Made with Love Mondays, as it’s a dish made from scratch, and finally to Credit Crunch Munch as it’s a pretty frugal dish that stretches a long way. Credit Crunch Munch is held jointly by Camilla of Fab Food 4 All and this month by Helen of Fuss Free Flavours. Now on with the recipe….

Credit-Crunch-Munch

Simple and In Season

Made with Love Mondays

Jacques tucking into to his chicken and rice. He's still not a pretty eater.

Jacques chowing down on his beloved chicken and rice. He’s not a pretty eater!

Spanish Stylie Baked Chicken & Rice

Great for Toddlers & Young Children, Hiding Veggies, Bigger Kids, Family or Grown up Dinners, Mains, One Pot Wonders, Week-end Slowies

Serves 6 or a family of 4 twice

a tablespoon of Olive Oil

6 free range Chicken pieces – legs or thighs or a mixture of the two, skin removed

a large Onion, large dice

3 cloves of Garlic, finely sliced

a stick of Celery, finely sliced*

2 Carrots, fine dice*

300g of Pumpkin or Butternut, large dice*

2 Red Peppers, large dice

150g of French Green Beans, cut into inch long lengths*

120g of Chorizo, sliced into 0.5cm thick slices

a heaped teaspoon of Hot Smoked Paprika

300g of Brown Rice

200ml of White Wine

500ml of Chicken Stock

a 400g can of Chopped Tomatoes

2 Bay Leaves

a small bunch of fresh Thyme sprigs, tied together

Black Pepper

½ an Orange, cut into 6 segments

60g of de-stoned Black or Green Olives

Special Equipment: A large lidded ovenproof casserole or Le Creuset style dish that can go on a hob

* Please feel free to vary your veggies as to what’s in season or you have in

Pre-heat your oven to 180ºC/Gas Mark 4.

Heat the oil in your casserole or Le Creuset on a medium to high heat. Once hot fry off the chicken pieces until golden on all sides. Remove from the pan and set aside.

Turn down the heat and add the onion, garlic, celery and carrots, there should be plenty of residual fat from the chicken, but if not add a splash more olive oil. Saute for 5 minutes before adding the pumpkin and peppers. Cook for a further 5 minutes.

Now throw in the green beans and chorizo and cook for a further few minutes until the chorizo is oozing it’s lovely juices.  Stir in the hot smoked paprika and cook for a moment or two before stirring in the rice. Ensure all the grains are coated in the oily spicy loveliness before pouring in the white wine, chicken stock, chopped tomatoes, bay leaves, thyme and a generous pinch or two of black pepper. Give everything a thorough stir and bring to a gentle simmer.

Take the pot off the heat and place the set aside chicken pieces on the top, pressing them down into the rice. Slot the orange segments where ever there’s space and scatter over the olives. Place the lid on the pot and slide into the oven.

Bake for 45 minutes. The rice and veggies should all be perfectly tender. Eat and enjoy!.

You might also like:

Paella

Paella

Mediterranean Pot Roast Chicken

Mediterranean Pot Roast Chicken


Roasted Roots and an Easy Roasted Roots Pizza

Roasted Roots Scone-based Pizza swallow-recipes-for-lifeWhat to do with Carrots, Beetroot and Cheese? These were the three ingredients chosen for March’s Recipes for Life challenge, a new monthly event held by Vanesther at Bangers & Mash. The challenge is run in partnership with the Somerset based charity Swallow who work with adults with learning difficulties. Every month they’ll be a new trio of ingredients and bloggers are challenged to come up with tasty, healthy and easy to prepare dishes that may even appear in Swallow’s new cookbook. What a lovely challenge I say!.

Admittedly not an obvious choice of ingredients at first but after a few brief moments of ponder I realised this remit would not only include one of our regular quickie dinners at Chez Foti, Roasted Veggies with Feta and Couscous but also my Roasted Veggie Lasagna too. My wholehearted apologies for the awful photos on both these blogs, but in my defense they were taken in my very early days of blogging!. I’m a bit of a regular veggie roaster and tend to make huge seasonal batches that get used over the course of a few days. Not only are they an interesting veggie side to a roast dinner or even bangers and mash but they’re perfect in a lasagna or thrown on a tart or pizza, wonderful in a sandwich (hot or cold, with cheese or hummus or just plain) or simply enjoyed in their own right with couscous, pasta or brown rice or as an antipasta.

Roasted Roots with Feta and Couscous

Roasted Roots with Feta and Couscous

For today’s recipe I have my seasonal Roasted Roots. I’m particularly partial to my Roasted Winter Roots as they bring such flavour and cheer to an otherwise verging-on-dull selection of veggies. Go for whatever you have to hand but beetroot, carrots, parsnips, celeriac, sweet potatoes, butternut squash and red onions all work marvellously together and tend to cook in the same amount of time. I like to boost flavours with plenty of fresh chopped Rosemary but you could happily substitute with fresh Thyme or dried herbs.

Winter Roots

My entry for  the challenge is an easy-peasy Scone-Based Wholemeal Pizza topped with plenty of Roasted Roots and a ball of Mozzarella (or Cheddar, Goats Cheese or Feta if you prefer). Funnily enough I haven’t eaten a scone based pizza since I was a child myself (they seemed to be all the rage in the 80s!) but have been eager to give one a whirl for ages now. Mainly as they’re so easy and quick to put together with no need for kneading or rising. Results were very good though admittedly incomparable to a thin crust homemade bread dough. But very tasty nevertheless, and my kids happily wolfed it down for their tea roasted roots and all!. The perfect instant and healthy pizza if you ask me, and one I shall definitely be baking again.

Roasted Roots

simple2012smallSince you can’t get much more Seasonal than my Roasted Roots I’m also entering my blog to Ren’s Simple and in Season challenge which so happens to be being hosted by myself this month!.

And as there’s fresh rosemary or thyme with the Roots I’m also entering it to Karen of Lavender and Lovage’s Herbs on Saturday event, this month hosted by London Busy Body.herbsonsaturday

Credit-Crunch-MunchAnd last but not least as this so happens to be a particularly frugal eat I’m entering it to Credit Crunch Munch, a joint event by Camila of Fab Food 4 All and this month by Helen of Fuss Free Flavours.

Roasted Roots

Roasted Roots

Great for Pizza (see below!) or Tart toppings, Lasagnas, Sandwiches, Antipasta, Veggie Sides or eaten with Couscous, Pasta or Brown rice. 

To make enough for at least two meals for a Family of Four (halve the quantity if you wish to make less)

2 Red Onions, very large dice

6 cloves of Garlic, left whole with skin on

3 Carrots*, peeled and sliced into 0.5 cm slices

2 – 3 Beetroot*, scrubbed (skin left on) and cubed to a 1.5 cm dice

1 – 2 Parsnips, peeled and cubed to a 1.5 cm dice

300g of Sweet Potatoes, Butternut Squash or Pumpkin* (or a mixture of any of these), peeled and cubed to a 1.5cm dice

300g of Celeriac*, peeled and cubed to a 1.5cm dice

a tablespoon of chopped fresh Rosemary OR 2 teaspoons of fresh Thyme or dried Oregano or Mixed Herbs

Salt and Pepper

4 tablespoons of Olive Oil

Special Equipment: 2 large oven baking trays

* Feel free to vary your veggies!

Pre-heat your oven to 200ºC.

Simply place all the peeled and cut veggies on two large baking trays. Sprinkle with the herbs, a large pinch of salt and pepper and the oil. Using your hands ensure all the veggies have an even coating.

Place in the oven and roast for 45 minutes. Turn twice during the cooking time. The veggies should all be very tender and a little golden.

Scone based  pizza recipe

Easy Scone-based Wholemeal Roasted Root Pizza

Great for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers, Vegetarians, Quick Homemade Pizza.

Serves a Family of 4:

125g Wholemeal Self-Raising Flour

100g of White Self-Raising Flour, plus a little extra for rolling

a teaspoon of Baking Powder

a pinch of Salt and Pepper

30g of Butter

1 Egg, lightly beaten

a little Milk

a heaped dessert spoon of Tomato puree, plus 2 dessert spoons of water

2 large handfuls (or more!) of Roasted Roots

100g of sliced Mozzarella OR 75g of cheddar/goats cheese/feta

Special Equipment: A baking tray, rolling-pin

Pre-heat your oven to 200ºC.

Place the flours, baking powder, salt and pepper in a mixing bowl and combine together. Rub in the butter until the mixture resembles fine breadcrumbs.

Add the egg and using your hands try to get the mixture to come together. You may need to add a little milk, keep adding until the mixture comes together in one piece.

Turn out the dough onto a work top or large board, shape into a ball and carefully roll out with a rolling-pin until you have your desired pizza size and thickness (as thin as possible is best, but harder to do with scone dough!).

Combine the tomato puree with the water and spread over the pizza base. Scatter over as many Roasted Roots as you can fit and then finish with a layer of cheese.

Place in the oven for 20 minutes. The pizza’s ready when the cheese is golden and bubbling.

You might also like: 

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Super-Vegged Up Chilli con Carne

Super-Vegged Up Chilli con Carne


Stilton, Walnut and Parsley Pesto Spaghetti with Roasted Thyme and Garlic Mushrooms

Stilton, Walnut & Parsley PestoYou know when you make something that you become a little obsessive about? And you end up eating it several times a week, and making every possible permutation of it. Well that’s pesto for me these days. Since I blogged my Parsley and Almond Pesto recipe back at the beginning of January it’s fair to say my processor’s been turning out an inordinate amount of pesto. But my latest addiction is one made with crumbled Stilton, lightly toasted Walnuts, Walnut Oil and Parsley. Make it. Please. It’s heavenly. And particularly wonderful melted into pasta with a generous serving of roasted mushrooms on the top. It’s also fair to say I have a wee addiction to Roasted Mushrooms. After my success of the Roasted Wild Mushroom Pizza, I’ve been roasting wild and ordinary mushies and adding them to many a Pizza, Risotto, Pasta dish, Bruschetta or Omelette. Believe me once you’ve tried roasting mushrooms you’ll never go back!

Stilton, Walnut & Parsley Pesto

And it’s not just me that’s been getting excited about homemade pesto lately. My inspiration for the stilton pesto came from a blog by Marmaduke Scarlett which so happened to win January’s Herbs on Saturday challenge. Thanking you very unkindly for my new addiction! Andrea of the gorgeous Shabby Chick enlightened me to the use of both Kale or Cavelo Nero and Pumpkin Seeds in a pesto. Urvashi from the Botanical Baker uses Sunflower Seeds and Comte in her Parsley Pesto. Anneli of Delicieux offered a Walnut & Basil Pesto and served it with a fun Spaghetti Squash! And she also recommends Mache Lettuce. And very recently Under the Blue Gum Tree showcased her delightful Spinach & Walnut Pesto and 8&Ruth won February’s Herbs on Saturday with her wonderful Themes of Wild Garlic Pesto blog. Also in the same competition was a highly intriguing Seaweed Pesto
from Elizabeth’s Kitchen.

Stilton, Walnut & Parsley Pesto

If you’ve never made your own pesto then I urge you to set aside a few minutes and do so. And minutes is all it takes, really. And I wholeheartedly promise you it will be sublime. As for what to put in, then get creative and frugal!. Clear your fridge and store cupboards. So this is what you need, intending to be in no means exhaustive!:

Some sort of Nut – Walnuts, Pine kernels, Cashews, Almonds, Hazlenuts, Pecans all work marvellously. Or even a Seed – Pumpkin, Sunflower

A Hard Cheese – Parmesan, Grana Padano, Pecorino, Mature Cheddar, Mature Manchego, Comte, Stilton – anything with a strong flavour really!

Something Green & Raw – Rocket, Spinach, Watercress, Kale, Chard Leaves, Parsley, Basil, Mint, Mache/Lambs Lettuce, Wild Garlic

Garlic – Unfortunately no pesto is quite right without a little garlic!

An Oil – Olive, Sunflower, Hemp, Walnut, Rape

Salt, Pepper and possibly a little Lemon Juice

Crush all together in a Pestle & Mortar or like me take the easy option of blitzing with a stick blender or food processor. And there you have it a bowl of your very own pick and mix pesto!

And pesto isn’t just for pasta! It’s perfect smothered on a pizza base in place of a tomato sauce – I have my Rocket Pesto Pizza coming very shortly for that. It’s great on puff pastry as a tart base (A Couple of Tomato Tarts), perfect paired with salad or Goats Cheese or both in a sandwich, spread on toast or muffins with creme cheese (and avocado if you want to be really extravagant!) and glorious on a jacket potato.

As luck would have it Homemade Pesto is the theme of this month’s Pasta Please, a monthly challenge held by Jacqueline of the super veggie blog Tinned Tomatoes, and this month hosted by Jen of Blue Kitchen Bakes. So naturally I shall be entering this very pesto-ey blog! I’m also entering it to Lavender and Lovage’s Herbs on Saturday challenge, this month hosted by London Busybody.herbsonsaturday

pasta please

IMG_4283 - Version 2

Stilton, Walnut & Parsley Pesto Spaghetti topped with Roast Garlic & Thyme Mushrooms

Great for: Bigger Kids, Grown Ups, Family Dinners, Dinner Parties, Mid-Week Suppers, Vegetarians

Serves 4:

For the Mushrooms:
300g of Mushrooms, Wild Mushrooms would be amazing but Chestnuts or even ordinary Buttons will happily do
2 tablespoons of Olive Oil
4 Garlic cloves, skin removed and each clove cut into 3 chunks
a few sprigs of fresh Thyme, leaves removed
Salt and Pepper

For the Pesto:
60g of Walnuts
60g of Stilton, crumbled
40g of Parsley leaves and stalks, roughly chopped
a clove of Garlic, finely chopped
75ml of Walnut Oil or Olive Oil
Salt and Pepper

For the Pasta:
400g of Spaghetti, Linguine or Tagliatelle

Pre-heat your oven to 200 c.

Tear or cut the mushrooms into bite sized pieces. I leave button sized whole and Chestnuts I half or quarter if particularly big. Place on an oven tray along with the garlic pieces and drizzle over the olive oil. Sprinkle over the thyme leaves and a generous pinch of salt and pepper. Using your hands give everything a good mix ensuring the mushrooms are evenly coated.

Place the mushrooms in the oven for 20 minutes, and stir and turn about half way through.

Whilst the mushrooms are roasting cook your pasta to packet instructions and prep your pesto. Start with toasting the walnuts. Heat a frying pan on a medium heat until hot, throw in the walnuts and lightly toast for a few minutes, turning and shaking very frequently – you only want a light colouring and toasting to boost flavour and no burnt black bits.

Now place all the pesto ingredients (including the toasted walnuts) bar the seasoning in a food processor and pulse a few times. If you don’t have a processor use a deep sided bowl and a stick blender or a pestle and mortar. I prefer a fairly coarse texture so you can really taste and identify the walnuts. Once you have your desired texture, taste and season with plenty of black pepper and a little salt to suit.

Once the pasta’s cooked drain and run the pesto through it, I use a pair of tongues to do this. Place the pasta evenly on four plates or bowls and serve with a pile of the roasted mushrooms on the top. Enjoy!

You may also like:

Butternut Squash Risotto with Butternut Skin Crisps

Butternut Squash Risotto with Butternut Skin Crisps

Pumpkin Carbonara

Pumpkin Carbonara


A Guest Post by The Healthy Epicurean – Almond Chocolate Cake

Almond Chocolate Cake

Hello! I’m Fiona, The Healthy Epicurean. I’m afraid you’re stuck with me today writing as a Guest Blogger, because Louisa and I are doing a ‘cake swap’. I hope that my cake lives up to the deliciously high standards you’ve come to expect from Chez Foti. I blog from our traditional Landaise farmhouse in the middle of the forest in Southwestern France, surrounded by numerous mad animals. I aspire to a wonderful vegetable garden like Louisa, but for the moment haven’t got further than tomatoes. I talk about it quite a lot though 😉 The recipes on my blog are healthy, in that they use ‘real’ and nutritious ingredients such as butter, unrefined flours and cane sugar. I try too to use seasonal fruit and vegetables as much as possible. I tend to rant on a fairly regular basis about endocrine-wrecking ‘plastic’ ingredients like margarine, highly-refined or ready-made food and sweetners, etc.

I can’t eat wheat so this cake is wheat and gluten-free, as are all of my recipes. The fact that it uses powdered almonds instead of flour means that, for a chocolate cake, its glycemic index is low and it contains valuable nutrients – almonds are packed full of protein, vitamins, minerals and healthy fats. It also has a fairly low sugar content. What’s not to like?

Ingredients

5 eggs

130g cane sugar

140g powdered almonds

60g butter

60g coconut oil

125g dark chocolate (preferably 90% coco)

pinch of bicarbonate of soda

1 tsp baking powder

Preheat the oven to 150°C. Melt the chocolate with the butter and coconut oil. Once melted, add to the sugar, egg yolks, almonds, bicarbonate of soda and baking powder. Whisk the egg whites until stiff. Fold the egg whites into the chocolate mixture and pour into a 20cm cake tin. Bake for 45 minutes.

Louisa – Thanking you very kindly Fiona, so can’t wait to try this fabulously healthy choccie cake, ’tis now on my baking to do list!. Please bob over to Fiona’s gorgeous site – The Healthy Epicurean to see my cakey offering of a similarly gluten and wheat-free Clementine & Almond Cake, and to browse through her deliciously tempting and inspired healthy recipes. Not to mention the awesome photos and drawings!


March Simple and in Season: Now Open!

Simple and in Season

I’m most delighted to be guest hosting March’s Simple and in Season event, a bloggie challenge dear to my heart that promotes seasonal produce, of which I’ve now entered many a time. Thanking you very kindly Ren (of the fabulous Fabulicious Food) for entrusting me with your baby and allowing me to host this month. In fact this will also be my first ever hosting of a bloggie challenge, so wish me luck!

So what’s in Season in March? On the veggie front it’s definitely the time of year for the Brassicas to shine: Purple Sprouting Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celeriac, Spring Greens, Kale, Turnips and Swede are all pretty abundant. There’s also plenty of Carrots and Parsnips, Beetroot, Leeks, Celery, Jerusalem Artichokes, Lambs Lettuce, Mushrooms, Spinach, Pumpkin and Potatoes. As for the fruit, it’s a little thinner on the ground at this time of the year, but there’s still plenty of lovely Rhubarb plus Apples and Pears stored from the Autumn. On the meat and fish front, it’s a good time for Venison, Cockles, Cod, Crab, John Dory, Salmon, Sea Bass and Sea Trout.

Obviously what’s in season would vary considerably as to where exactly in the world you’re blogging from! Please feel free to blog your local seasonal goodies, wherever you are.

In my own garden in SW France I’m currently munching my way through Savoy Cabbages, Calabrese, Romanesco Cauliflowers, Brussels Sprouts and very soon, fingers crossed, LOTS of lovely Purple Sprouting Broccoli (one of my favourite veggies ever!). We also still have a few Carrots and Parsnips in the ground, scattered Lettuces, Celery & Rocket and my dye hard Mr Wonder Veg Swiss Chard. And yesterday my husband took very delighted delivery (as I’m currently in the UK with the littlies lavishing in the world of central heating) of half a local muntjac deer kindly given to us by the local hunters. And I mean half, I’ve seen the gory photos!

Romanesco Cauliflower

One of my Romanesco Caulies

One of my homegrown cabbages, sadly just the one left now :(

My last homegrown Cabbage 😦

In need of a little more seasonal inspiration? Then Ren has kindly compiled a list of her favourite websites dedicated to seasonality:

  • What’s in Season (a great website with an A-Z picture guide of what’s in season in Britain)
  • Eat the Seasons (tells you what’s good this week, e.g jersey royal new potatoes, asparagus etc)
  • Well Seasoned (more about what’s in season in the UK including seasonality charts)
  • Sustainable Table – seasonal produce further afield

Here’s a few guidelines for entering Simple and in Season:

1) All you have to do is come up with a dish using any seasonal produce you like (savoury or sweet) and post it on your blog, LINK TO THIS PAGE and to Ren’s Simple and in Season page and email me (loufoti@gmail.com) the name of your dish and the URL link. I’ll add your link to this blog as soon as it’s received.

2) Feel free to use the Simple and in Season badge in your post (it’s at the top and bottom of this blog).

3) March’s round starts today, 1st March 2013, and ends on 31st March 2013. I’ll be doing a Round-Up shortly after showcasing all your seasonal goodies.

4) You can take inspiration from anywhere – adapt a recipe from your favourite cookbook, try something from a magazine, make up your own creation or share a family favourite. The usual rules apply when using someone else’s recipe, please either get permission from the author to post it or adapt it in some way stating how/why you’ve changed it.

5) Include any seasonal produce you fancy including fruit, veg, herbs, meat or fish.

6) Link as many recipes as you like. You can link posts entered into other blog events or carnivals as long as it involves a seasonal food item (and fits in with their rules).

7) The linky-up is open to anyone, anywhere.

8) If you’re on Twitter, tweet to myself @ChezFoti and @RenBehan using the hashtag #SimpleandinSeason and we’ll re-tweet all that we see

If you have questions or problems, email me or leave me a comment in the comment box at the bottom of the post.

So looking forward to all your entries, and thanks again for letting me host Ren!

Louisa

1) In Praise of Nettles – Nettles & Beans

2) Crispy Beer-Soaked Sweet Potato Fries

3) Beetroot & Carrot Pancakes with Herby Mascarpone

4) Roasted Roots and an Easy Roasted Roots Pizza

5) Vegan Watercress, Rocket, Spinach & Almond Pesto

6) Thyme Courgettes with Leeks and Feta

7) Shepherds Pie using Leftover Roast Lamb

8) ‘Almost Spring’ Lamb Hotpot

9) Spanish Stylie Baked Chicken, Rice & Seasonal Veggies

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10) Roasted Vegetable Salad

11) A Wintery Roasted Roots & Gruyere Pie

12) Beetroot Soup

13) Parsnip & Bacon Gratin with Leeks, Hazelnuts & Blue Cheese

14) Marvelous Mussel Risotto

I'm still getting a good weekly picking of Calabrese Broccoli, my kids fave veggie!

I’m still getting a generous weekly picking of Calabrese Broccoli, my kids fave veggie!


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