Spring green risotto with wild garlic (gluten-free; dairy-free; vegan)

Sprng_green_risotto_with_wild_garlic_and_chestnut_mushrooms
Spring green risotto. Image: Kathryn Hawkins

Every year at this time my local river bank becomes swathed in lush greenery and develops a distinctive oniony aroma. A walk on a sunny afternoon can make you feel very hungry indeed.

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River-side wild garlic. Images: Kathryn Hawkins

On a bright afternoon at the end of last week, I went on a foraging expedition and picked a small bag of the fresh, lush wild garlic leaves, also known as Ramsons (Allium ursinum). As with any wild food, only ever pick if in abundance. Take leaves from several plants rather than stripping leaves from just one or two. Pick the vibrant green, broad leaves (shaped rather like those of the tulip) when young and before the delicate white star-shaped flowers bloom to enjoy them at their sweetest.

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Fresh Ramsons leaves. Images: Kathryn Hawkins

For safetys sake, take extra care to make that sure you are only picking the leaves of wild garlic. Wash very well before using. I usually put the leaves in a colander and dunk several times in a bowl of cold water before shaking dry.

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Washing wild garlic. Images: Kathryn Hawkins

As with most soft herbs, wild garlic is best used within 24 hours of picking, but once rinsed and shaken dry, I find it well for a few days sealed in a plastic bag in the fridge.

My recipe this week combines the wild garlic leaves with baby kale leaves (or kalettes) and leek in a stir fry. It is delicious served as a vegetable dish in its own right, but is also makes a delicious stirred to a mushroom risotto.

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Spring greens. Images: Kathryn Hawkins

Serves: 4

Ingredients

For the stir fry:

  • 1 medium leek
  • 30g wild garlic, washed
  • 175g baby kale (or kalettes)
  • 2 tbsp. olive oil
  • Salt and freshly ground black pepper

For the risotto:

  • 1l vegetable stock
  • 2 tbsp. olive oil
  • 250g chestnut mushrooms, wiped and chopped
  • 400g Arborio rice
  • 200ml dry white wine
  • Salt and freshly ground black pepper
  • 25g wild garlic, washed and finely shredded
  1. Trim the leek. Split lengthways and rinse well to remove any trapped earth. Shake well to remove excess water, then shred finely.
  2. Shred the wild garlic leaves. Strip the leaves of baby kale from the central stalks. Mix all the vegetables together.

    Preparing_leeks_wild_garlic_and_baby_kale
    Preparing spring greens. Images: Kathryn Hawkins
  3. Heat the oil in a  large frying pan or wok, add the greens and stir fry for 2 minutes. Season well, reduce the heat to low, and cover and cook gently for 4-5 minutes until tender. Serve immediately as a vegetable accompaniment, or put to one side whilst preparing the risotto.
  4. For the risotto, pour the stock into a saucepan and bring to the boil. Reduce to a very gentle simmer. Meanwhile, heat the oil in a large frying pan and gently fry the mushrooms for 2-3 minutes. Add the rice and cook, stirring, for 2 minutes until everything is well mixed.
  5. Pour in half the wine and cook gently, stirring, until absorbed. Add the remaining wine along with a ladleful of stock. Cook gently until absorbed.
  6. Continue adding the stock in this way, until all the liquid is absorbed and the rice is thick, creamy and tender. This will take about 25 minutes and should not be hurried. Keep the heat moderate throughout the cooking.

    Making_mushroom_risotto
    Making risotto. Images: Kathryn Hawkins
  7. Season the risotto to taste, stir in all but a few shreds of wild garlic, and cook for a further minute until the garlic has wilted. To serve, reheat the spring greens and gently mix into the risotto, then serve sprinkled with the remaining wild garlic.

    Variegated_wild_garlic_growing_in_a_Perthshire_woodland
    Variegated wild garlic leaves. Image: Kathryn Hawkins

 

 

 

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Potato pilau cake (gluten-free; dairy-free; vegan)

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Potato pilau cake. Image: Kathryn Hawkins

When I was planning what to put on my blog this week, it was snowing, and inevitably my thoughts turned to comfort food. This week’s recipe has a double dose of carbs, guaranteed to satisfy even the most hearty of appetites. It is a fragrant, fruity pilau rice cooked in a pan with thinly sliced potatoes. I ask you, what’s not to like?

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A double dose of carb-comfort. Image: Kathryn Hawkins

The basmati rice is flavoured with the warming spices straight from the souks of Persia: cumin, coriander and cardamom. I always lightly toast cumin and coriander seeds before grinding them in a pestle and mortar; this helps release their inmost aromatic essences. Split the cardamom pods and either leave whole in the rice or pick out the tiny black seed from the green casing and crush into the mixture for a more intense flavour. If you are leaving them whole, remember to warn your fellow diners in case they come across one of the pods when the dish is served. Forewarned is forearmed!

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Preparing the spices. Images: Kathryn Hawkins

Staying with the Persian theme, I added some dried barberries to the rice. These reddish-orange small dry berries are tart and tanniny – they remind me of rose-hip – and are a classic ingredient in Persian cooking. If you can’t find them, chop some dried cranberries or dried sour cherries to use instead. When combined with sweet, juicy sultanas, you get the perfect balance of sweet and sour to flavour your pilau.

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Sour and sweet, barberries and sultanas. Images: Kathryn Hawkins

There is a bit of preparation to do before you start cooking, but the dish reheats very well if you want to make it up in advance, and will also freeze too. The pilau cake makes a substantial main meal served with fresh veg or a crisp salad, or serve in smaller wedges as an accompaniment.

Serves: 4 to 6

Ingredients

  • 200g basmati rice
  • 1 tsp salt
  • ¾ tsp each coriander seeds and cumin seeds, lightly toasted and crushed
  • 6 green cardamom pods, split (or seeds removed and finely crushed)
  • ½ tsp freshly ground black pepper
  • 10g dried barberries
  • 40g sultanas
  • 350g firm-fleshed salad potatoes such as Charlotte, scrubbed
  • 3 tbsp. cold-pressed rapeseed oil (or olive or sunflower oil)
  • 2 garlic cloves, peeled and finely chopped
  • Fresh coriander to serve
  1. Put the rice in a bowl and cover with cold water. Leave to soak for 2 hours, then drain and rinse well. Bring a large saucepan of water to the boil, add the salt and spices and then add the rice. Bring back to the boil and cook uncovered for 2 minutes until the rice is very slightly tender and opaque.
  2. Drain and rinse the rice in cold running water to remove the excess starch. Shake off the excess water and return to the saucepan. Stir in the dried fruit.
    Par-cooking_spiced_basmati_rice
    Preparing the spiced basmati rice. Images: Kathryn Hawkins

    Thinly_slicing_Charlotte_potatoes_for_pilau_cake
    Preparing Charlotte potatoes. Image: Kathryn Hawkins
  3. Meanwhile, very thinly and evenly slice the potatoes. Heat 2 tbsp. oil in a 22cm diameter frying pan and gently fry the potatoes for 2 – 3 minutes, stirring, to coat them in the oil. Remove from the heat and arrange the potatoes in a neat layer over the bottom of the frying pan. Sprinkle with the garlic.
  4. Pack the rice mixture on top. Make indents in the rice using the end of a wooden spoon and drizzle over the remaining oil.

    Preparation_steps_for_cooking_potato_pilau_cake
    Pan-cooking the potatoes and rice. Images: Kathryn Hawkins
  5. Cover with a layer of foil and then place a lid on top of the pan. Cook over a very low heat, undisturbed, for 30 minutes. Remove the lid and foil, check that the rice and potatoes are tender, then raise the heat and cook uncovered for 4-5 minutes to brown the potatoes. Turn off the heat, cover loosely, and stand for 10 minutes.

    Turning_out_and_serving_potato_pilau_cake
    Serving Potato pilau cake. Images: Kathryn Hawkins
  6. To serve, place a large serving plate over the frying pan and carefully flip the pan over to turn the contents on to the plate. Leave the pan in place for a couple of minutes before removing to allow the potato and rice to settle. Serve immediately, potato-side up, sprinkled with fresh coriander.
    Potato_pilau_cake_sliced_into_wedges
    Sliced and ready to enjoy. Images: Kathryn Hawkins

    To freeze, turn the cooked rice cake on to a freezer-proof plate or board, allow to cool, wrap and freeze for up to 3 months. Defrost overnight in the fridge.

    To reheat, transfer to a baking tray lined with baking parchment, cover with foil and reheat in a preheated oven at 180°C, 160°C fan oven, gas 4, for about 30 minutes until piping hot. Serve as above.

 

 

Gluten-free bread-making (dairy-free; vegan)

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Seeded gluten-free loaf. Image: Kathryn Hawkins

I’ve been trying to make a decent gluten-free loaf for some time. Whilst I still haven’t mastered the light and airy consistency of the ready-made loaves I sometimes buy, I am very pleased with the chewy texture and flavour of this loaf recipe. I combined starchy tapioca and rice flours with jumbo oats and a little xanthan gum which all go together to create a dense loaf with a springy bite that tastes good untoasted. The texture (not the flavour) reminds me of the dense German pumpernickel-style breads.

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Gluten-free rice and tapioca flours; xanthan gum, and jumbo oats. Images: Kathryn Hawkins
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Bread and jam. Image: Kathryn Hawkins

I made 2 variations of the same recipe, one with small seeds added – flax, black sesame and chia – and the other I kept plain and added a few more oats to the mixture to increase the fibre content. The method and ingredients are the same for both loaves.

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Small seeded and plain white gluten-free loaves. Images: Kathryn Hawkins

Because there is no gluten to develop, bread-making the gluten-free way is a doddle. No kneading, just a quick mix and then you can get on with your life for a couple of hours or so, until the yeast has done the rest of the work for you. Here’s the recipe 🙂

Makes: 1 small loaf

Ingredients

  • 125g tapioca flour
  • 125g white rice flour
  • 50g jumbo oats (for plain white loaf, use 65g)
  • 75g mixed small seeds, optional
  • ½ tsp salt
  • 12g light brown sugar
  • 1 tsp xanthan gum
  • 1 tsp easy blend dried yeast
  • 1 tbsp. sunflower oil
  • 275ml tepid water
  • 5ml unsweetened soya milk + ½ tsp maple syrup, to glaze
  • 15g crushed sunflower and pumpkin seeds or extra oats, to sprinkle
  1. Lightly grease a 500g loaf tin. Mix the flours, oats, seeds (if using), salt and sugar in a bowl. Add the yeast and stir in completely.
  2. Make a well in the centre of the dry ingredients and stir in the oil and water to make a thick batter.

    Dry_gluten-free_bread-making_ingredients_and_mixed_with_oil_and_water
    Mixing up the bread batter. Images: Kathryn Hawkins
  3. Transfer the mixture to the greased loaf tin, smooth the top and place in a large, clean food bag. Secure the bag closed making sure there is enough room for the bag to expand. Leave to rise in a coolish room temperature, out of draughts, for about 2 ½ hours until slightly risen and a few bubbles appear on the top.

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    Proving gluten-free bread mix. Images: Kathryn Hawkins
  4. Preheat the oven to 200°C, 180°C fan oven, gas 6. Brush the top of the loaf lightly with the soya and maple glaze and sprinkle with seeds or oats. Bake for 40-45 minutes until golden and crusty – the loaf should sound hollow when tapped on the base. Remove from the tin and leave to cool on a wire rack.

    Out_of_the_oven_seeded_gluten-free_loaf
    Freshly baked gluten-free seeded loaf. Images: Kathryn Hawkins

The loaf will keep lightly wrapped or in a tin, at room temperature for  about a week, or you can slice it and freeze it for longer storage. I have toasted the bread; it becomes denser and for some reason doesn’t brown all over, but it still tastes good. Have a good week 🙂

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2 gluten-free loaves, one recipe. Image: Kathryn Hawkins

The end of winter

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In full bloom at the end of February, white Pieris Japonica and pink Rhododendron. Images: Kathryn Hawkins

Today is officially the meteorological end of winter, which means that tomorrow is the first day of spring; hoorah to that! It has been a very warm and sunny end to a month that has been one of the mildest Februarys on record across the whole of the UK. It has been a pleasure to be out-of-doors, so many birds are singing and there are many insects buzzing all round the garden.

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A busy bee in the sunshine collecting pollen from a dogtooth violet. Image: Kathryn Hawkins

Looking back over previous blog entries, I can see that every image I am posting this week is 2 to 4 weeks earlier than in previous posts. The snowdrops have been glorious this year, and have grown in thick white and green carpets both in the garden and in nearby hedgrows. For the first time I can recall I was able to detect their sweet and spicy fragrance as the sun shone on the blooms. I took this image a few days ago just as the fine weather started in earnest. The snowdrops in the sunny parts of the garden have gone over now, but there are a few clusters still lighting up the shady corners of the borders and under the thickest hedges.

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Snowdrops enjoying the sunshine. Image: Kathryn Hawkins

It has been a good year for crocus too. The bulbs I planted last year in an old wooden barrel have put on a very colourful display. They have recently been joined by Tête-à-tête, which are also growing all round the garden, giving a sunny glow and a sweet aroma to many of the flower beds.

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Large wooden barrel of crocus. Image: Kathryn Hawkins
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Narcissus Tête-à-tête. Image: Kathryn Hawkins

Last weekend I spotted the first tiny blue dot in one of the paths which was a sign that my favorite of all spring flowers, the Chionodoxa, were on their way. Sure enough, over the course of the next few days, small electric-blue clumps of star-shaped flowers have sprung up all over the place.

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Striking blue Chionodoxa. Images: Kathryn Hawkins

It’s not only the flowers that are excelling themselves this year, the rhubarb patch is very much alive and kicking. I love the bright red stems of the new shoots and curled leaves. The stems look tempting enough to eat already, but I will resist and be patient.

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A fairy ring of young rhubarb shoots. Image: Kathryn Hawkins

I have posted plenty of Hellebore pictures in the past, and I end my post this week with another one. This beauty was new to the garden last year and has only 3 flowers, but the blooms are delightful. I hope it thrives in its new location, and look forward to seeing more blooms in the future. Until next time, happy Spring 🙂

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Double white speckled Hellebore. Images: Kathryn Hawkins

 

Curried root vegetable dauphinoise (gluten-free; dairy-free; vegan)

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Spiced up roots. Image: Kathryn Hawkins

A comforting winter-warmer recipe for you this week, although the weather is unseasonably mild here at the moment, it seems less appropriate to write that now.

I used to really enjoy eating potato dauphinoise, but the heavy dairy content of the dish just doesn’t agree with me any more. After a few try-outs, this is my deliciously spicy and pleasantly creamy alternative. The recipe is light enough to enjoy at any time of the year. You can use any combination of root vegetables, and it works well with other spice combinations like a Thai curry paste or Chinese curry powder. I simply replaced the cream content with coconut milk.

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Comfort in a spoonful. Image: Kathryn Hawkins

I chose turnip (swede), sweet potatoes and potatoes for my bake, and opted for a medium curry powder. As with any layered root vegetable dish, make sure you slice up the roots as thinly as possible and arrange them in the dish neatly so that everything cooks evenly. Once the vegetable preparation is out of the way, the rest of the assembly is very simple.

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Turnip, potatoes and sweet potatoes. Image: Kathryn Hawkins

So without further delay, on with the recipe. By the way, it tastes just as good (if not better) reheated the next day, and freezes well too. I hope you enjoy it 🙂

Serves: 4 to 6

Ingredients

  • 75g dairy-free margarine, softened
  • 1kg mixed roots such as turnip (swede), sweet potato, potato, parsnip, carrot, etc.
  • 1 ½ tsp salt
  • 400ml can coconut milk
  • 3 garlic cloves, peeled and crushed
  • 3-4 tsp medium curry powder (depending on your taste)
  • 1 tsp black onion seeds
  • Fresh coriander and chopped chilli to sprinkle
  1. Preheat the oven to 170°C, 150°C fan oven, gas 3. Use half of the margarine to thickly smear round the inside of an approx. 1.8l baking dish.
  2. Peel all the root vegetables and slice very thinly. Either mix all the vegetables together and arrange neatly in the dish, or arrange in individual layers, sprinkling with salt as you go.

    Layering_sliced_root_vegetables_for_dauphinoise
    Layering the roots. Images: Kathryn Hawkins
  3. Mix the coconut milk, garlic and curry powder together and pour over the vegetables.
  4. Dot the top with the remaining margarine, place the dish on a baking tray and cover with foil. Bake for 2 hours. Remove the foil and continue to cook for a further 30 minutes until golden and all the vegetables are meltingly tender.

    Pre-baking_and_after_baking_root_vegetable_dauphinoise
    Ready, steady, baked. Images: Kathryn Hawkins
  5. Remove from the oven and sprinkle over the black onion seeds. Leave to stand for 10 minutes before serving sprinkled with coriander and fresh chilli. To freeze, omit the coriander and chilli sprinkle. Allow the dauphinoise to cool completely, and then either freeze whole (if the dish is freezer-proof) or divide into portions. Wrap well, label and freeze for up to 6 months. To reheat, defrost in the fridge overnight, then cook, covered in foil, at 180°C, 160°C fan oven, gas 4 for 25-35 minutes depending on portion size, until piping hot.

    Whole_serving_dish_of_curried_root_vegetable_dauphinoise
    Curried root vegetable dauphinoise. Image: Kathryn Hawkins

 

Salame al cioccolato (Chocolate salami) (gluten-free; dairy-free; vegan)

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Chocolate and orange treat. Image: Kathryn Hawkins

I thought it was time to deliver a little treat. This week, I’ve broken into the chocolate to make something deliciously decadent. Still feeling inspired by my culinary adventure with Sicilian red oranges in last week’s post, I used some to flavour this rich Italian confection which is traditionally served at the end of a meal with coffee and liqueurs, or in my case, Marsala wine.

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Sliced Italian chocolate salami with coffee and Marsala wine. Image: Kathryn Hawkins

I was watching a travel programme about Sicily over the festive holidays. It really does seem like a food and drink paradise, and I hope to pay a visit some day. In the meantime, I tracked down some of the island’s Modica chocolate which is so very different from any other chocolate I have eaten or cooked with. It is naturally vegan as it is made with just cocoa, sugar and vanilla. The texture is grainy and slightly crunchy, with a flavour that is rich and intense. Modica chocolate is very like the chocolate the Aztecs would have been familiar with; it was introduced to Europe in the 16th century by the Spanish, and I’m delighted to have finally made its acquaintance.

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Sicilian Modica chocolate. Images: Kathryn Hawkins

You can add any flavourings you fancy to the basic salami recipe. I opted for all things Italian and went with pistachios, marzipan and the red orange. Candied peel is often added but I’m not a huge fan. Because I had the fresh red oranges to hand, I made my own non-candied peel which is much softer and much more zesty than the preserved variety. However, feel free to use the more traditional candied peel if you like it.

I put some red orange juice in the salami mixture as well. If you fancy something with more oomph, you can use 2 tbsp.  liqueur instead. I used a dairy-free margarine which has a lower fat content than a solid fat. The combination of the margarine and the added liquid gives a more fudgy texture to the salami. If you prefer a firmer set then leave out the liquid altogether and use something like coconut oil  (or unsalted butter if you eat it) which will give a much firmer set.

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Italian flavours. Images: Kathryn Hawkins

Makes 16 slices

Ingredients

  • 2 medium oranges, red or other variety
  • 100g 50% cocoa Modica or similar free-from plain chocolate
  • 75g dairy-free margarine
  • 150g free-from ginger biscuits, lightly crushed (or use your favourite variety)
  • 50g natural pistachio nuts, roughly chopped
  • 75g natural marzipan, finely chopped
  • 15g each ground almonds and icing sugar
  1. First prepare the orange rind. Using a vegetable peeler, pare off the orange rind thinly. You need about 40g rind to achieve a rich orange flavour.
  2. Slice the pared rind into thin strips. Bring a small saucepan of water to the boil and cook the strips for 4-5 minutes until soft. Drain and cool under cold running water, then drain well and pat dry, before chopping finely. Extract 2 tbsp. juice from one of the oranges – and enjoy the rest of the juice at your leisure 🙂

    Steps_to_making_fresh_orange_peel
    Making fresh orange peel. Images: Kathryn Hawkins
  3. Break up the chocolate and place in a heatproof bowl. Add the dairy-free margarine and place the bowl over a saucepan of barely simmering water, and leave until melted. Remove from the water and allow to cool for 10 minutes.
  4. Put the biscuits, pistachios, marzipan, chopped orange rind and juice in a bowl and mix together, then stir in the melted chocolate. Leave in a cool place for about 30 minutes to firm up but not set completely.

    Mixing_up_the_chocolate_salami
    Chocolate salami mix. Images: Kathryn Hawkins
  5. Line the work top with a large double layer of cling film and pile the chocolate mixture in the centre to form a rough rectangular shape about 24cm long.
  6. Fold over the cling film and twist the ends closed to make a fat sausage-like shape with slightly tapering ends. Chill for at least 2 hours, preferably overnight until firm.

    Steps_t0_shaping_chocolate_salami
    Shaping chocolate salami. Images: Kathryn Hawkins
  7. To decorate, place a large sheet of baking parchment on the work top and sift the ground almonds and icing sugar down the centre to cover an area the same length as the salami.
  8. Carefully unwrap the salami and roll evenly in the sweet almond mixture to coat it lightly. Slice and serve. Store any remaining chocolate salami in the fridge – the sugary almond coating will start to dissolve in the fridge but this doesn’t affect the flavour or texture of the salami. Buon appetite!

    Close_up_of_chocolate_salami
    Delizioso. Image: Kathryn Hawkins

 

 

Moorish red orange and carrot salad (gluten-free; dairy-free; vegan)

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A seasonal salad to banish the winter blues. Image: Kathryn Hawkins

This is a great time of the year for oranges. Last weekend, I bought a bag of Seville oranges and made some marmalade, something I haven’t done for many years. It took me much longer than I remembered, but the effort was worthwhile as I have 12 large jars to see me through the year. The other citrus fruit that caught my eye this week comes from Sicily. Beautiful, blushing red oranges (or “Blood oranges” as I remember them being called). They look as lovely on the outside as they do on the inside.

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Sicilian red oranges. Image: Kathryn Hawkins

It may not seem the right time of year to be serving up a salad, but my recipe this week is a good choice for eating now, it oozes health and vitality, is robust in flavour with a crunchy texture, and makes a great accompaniment to pulse, rice or grain dishes or can be served on its own as a simple light lunch with bread and a dollop of hummus. The flavours and colours of this salad are the perfect tonic to pick you up if, like me, you are suffering from the winter blues.

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Robust flavours and crunchy textures. Image: Kathryn Hawkins

The salad is dressed with a simple combination of olive oil and freshly squeezed orange juice flavoured with the warming, earthy spices toasted cumin seeds and dried chilli. I also fried some sunflower seeds and pumpkin seeds for 4-5 minutes in a little olive oil with some sea salt, to add bite and nuttiness as a sprinkle on top. I hope you enjoy the recipe, and if you can’t find red oranges, any orange or even pink grapefruit would work.

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Salad dressing and toasted, salted seeds. Images: Kathryn Hawkins

Serves: 2 to 4 (lunch or accompaniment)

Ingredients

  • 250g carrots (for extra colour I used a heritage variety which were purple, orange and yellow)
  • 3 red oranges
  • Red orange juice (you should have sufficient leftover from peeling the 3 oranges)
  • Approx. 25ml extra virgin olive oil
  • 1 – 2 tsp caster sugar or maple syrup (or honey if you eat it), optional
  • Pinch of sea salt
  • ½ tsp toasted cumin seeds, ground
  • ½ tsp dried chilli flakes
  • 100g pitted black olives
  • Fried, salted sunflower and pumpkin seeds to sprinkle
  1. Peel and grate the carrots. Place in a bowl and put to one side. Slice the top and bottom off each orange, then using a small sharp knife, slice off the skin, taking away as much of the white pith as you can – see images below. Slice each orange into thin rounds and remove any pips.
    Purple_orange_and_yellow_carrots
    Heritage carrots. Images: Kathryn Hawkins

    Step_by_step_to_prepaing_red_oranges_for_salad
    Preparing red oranges. Images: Kathryn Hawkins
  2. Drain the orange slices, reserving the juice – any pieces of orange skin that have orange flesh attached can also be squeezed to obtain precious drops of juice.
  3. Measure the juice and mix with the same amount of olive oil, then stir in the salt, spices and sugar, if using. Toss the dressing into the grated carrots.
  4. Carefully fold in the orange slices (you may prefer to cut the orange into smaller pieces) along with the olives. Cover and chill until ready to serve, but allow to stand at room temperature for 30 minutes for the flavours to develop.
    Moorish_red_orange_and_carrot_salad_ready_to_eat
    Ready to eat. Image: Kathryn Hawkins

    I’ve been enjoying freshly squeezed red orange juice for breakfast this week as well. Such a pretty colour, and a super-zingy start to the day.

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    Freshly squeezed red orange juice. Images: Kathryn Hawkins

    I have another Sicilian inspired recipe lined up for next week, so until then, I hope you have a good few days 🙂

Bare trees and blue skies

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Small pear and cherry trees in winter. Image: Kathryn Hawkins

Happy February everyone! Any thoughts I had of an early spring have gone out the window these past couple of weeks as temperatures in the UK have plummeted. So far, there has been little snow to speak of, but there have been many a frost-laden night and day. The saving grace amongst all the chilliness is a beautiful blue-sky and bright sunshine we have been blessed with most days.

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Copper beech in winter. Image: Kathryn Hawkins
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Icy sunrise. Image: Kathryn Hawkins

So, on with my quick round-up of what’s going on in the garden right now. The snowdrops and crocus have been in flower for a couple of weeks and seem to be coping well with the sunny days and freezing nights.

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Early 2019 snowdrops and golden crocus. Images: Kathryn Hawkins

The first Hellebore of the year has now been joined by a couple of other blooms, but other varieties are still firmly in bud.

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Hellebore trio. Image: Kathryn Hawkins

Most of the winter pansies have been chewed. Each flower head lasts about 24 hours once it opens before some wee beasty makes a meal of it. I managed to capture this pansy’s delicate, pretty petals before it becomes part of another insect supper.

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A winter bug’s next meal. Image: Kathryn Hawkins

It’s been a good season for the winter heathers. This pink heather is full of blooms. There aren’t so many pink flowers around at this time of year, so this one is  a welcome burst of colour. Sadly the early flower heads of the pink rhododendron I photographed at Hogmanay have inevitably perished in the frost.

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Pink winter heather in full bloom. Image: Kathryn Hawkins

Perhaps my next garden post will be more spring-like – who knows? So until then, wrap up warm and keep cosy. Have a good few days 🙂

 

 

For Burns Night, Scottish shortbread (gluten-free; dairy-free; vegan)

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Scottish shortbread. Image: Kathryn Hawkins

Happy Burns Night, or Day, depending on when you are reading this!

When I started my blog several months ago, my very first recipe was for an old favourite of mine, shortbread. Looking back recently, I thought that the recipe could do with a bit of an update. Now I have a dairy-free version which I am very happy with and so, I have updated my original recipe, timing it for this year’s January 25th celebration.

For a couple of weeks now, I’ve noticed that my Scottish recipe posts have been receiving quite a few views, so here are links to other recipes you might like to try this January 25th: tattie scones, chocolate haggis, vegan haggis and Burns Night mini chocolate haggis.

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Vintage thistle cake tin. Image: Kathryn Hawkins

On with the recipe. I have given my shortbread rounds a suitably Scottish flourish by embossing them with a thistle on the top. If you don’t have a traditional shortbread mould, then simply roll out the dough and cut out rounds using a plain or fluted edge cookie cutter. Prick the tops and press the edges with the fork before baking.

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Shortbread and whisky, Image: Kathryn Hawkins

Here’s the link back to the updated original shortbread recipe – now dairy-free and vegan as well as gluten-free – and if you are using a shortbread mould, there are some step by steps images to help you.

That’s all for this week. I’m off for a wee dram; I’ll be posting again soon. Sláinte!

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Sláinte! Image: Kathryn Hawkins

 

 

Vegan haggis (dairy-free; gluten-free variation)

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Haggis, neeps and tatties the vegan way. Image: Kathryn Hawkins

Hello again. I hope 2019 is going well for you so far. There’s a wee bit of forward planning gone into  this week’s recipe. Next Friday, January 25th, is the Scottish feast of Burns Night, which is traditionally celebrated in a very meaty way with the dish of haggis accompanied with the only vegetarian part of the meal: “neeps and tatties” (mashed turnip (swede) and potatoes). I’ve been working on a meat-free version for a while, and finally I think I’ve cracked it this year. The flavour and texture is not that far off the traditional version and much nicer than any commercially made veggie haggis I have tried. I hope I might tempt you into making one for yourself.

You’ll need to allow at least a day in advance before you cook the haggis, but it will keep wrapped up in the fridge for 3 or 4 days before cooking if you want to prepare ahead.

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Burns supper. Image: Kathryn Hawkins

Without going into the grim details of what’s in a traditional haggis, I’ve replaced the meat, etc. with mushrooms, red lentils and pearl barley which give the texture in the dish. Other than that, the bulk of the haggis is made up in the traditional way with toasted oatmeal. For a completely gluten-free version, replace the pearl barley with well-cooked white or brown rice, and use certified free-from oatmeal. I’ve stuck to the traditional haggis seasonings of plenty of black pepper, nutmeg and salt.

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Traditional haggis seasoning: salt, pepper and nutmeg. Image: Kathryn Hawkins

Because there is no outer “skin” to contain  the vegan haggis mixture, the assembly method is quite long, however the recipe itself is pretty straightforward. I’ve included plenty of step-by-step images to help with the assembly. Let me know how you get on 🙂

Serves: 3-4

Ingredients

  • 1 tbsp. vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 1 bay leaf
  • 225g large flat mushrooms. peeled and chopped
  • 100g pinhead oatmeal or groats (use certified gluten-free if Coeliac)
  • 150g cooked, well-drained red lentils
  • 150g cooked, well-drained pearl barley (use well-cooked brown or white rice to make completely gluten-free)
  • 1 tsp salt
  • ½ tsp ground black pepper + extra to serve
  • A large pinch grated nutmeg
  • Approx. 4 tbsp. cold vegetable stock
  • 50g vegetable suet
  1. Heat the oil in a lidded frying pan and gently fry the onion with the bay leaf, stirring, for 2 minutes. Cover with the lid, reduce the heat to low and cook for 15 minutes until soft. Add the mushrooms, raise the heat and stir fry for 2 minutes. Cover again,  reduce the heat and cook gently for 10 minutes until tender. Leave to cool completely. Discard the bay leaf.

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    Cooking mushrooms for vegan haggis. Images: Kathryn Hawkins
  2. Meanwhile, heat a dry frying pan until hot. Sprinkle over the oatmeal, and cook, stirring the oatmeal over a medium heat, for 7-8 minutes, to “toast”, without over-browning. Leave to cool.

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    Cooking oatmeal. Images: Kathryn Hawkins
  3. To assemble the haggis, mix the oatmeal, lentils and barley or rice into the cold mushroom mixture. Add the seasoning, and sufficient stock to bind the mixture together without making it too wet – how much you need will depend on how juicy the mushrooms are – then mix in the suet – it is important that everything is cold otherwise the suet will melt.

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    Mixing the haggis ingredients. Images: Kathryn Hawkins
  4. Lay 3 large  sheets of cling film, approx. 44 x 32cm, on top of each other on a tray or work surface. Pile the haggis mixture in the centre. Fold the longest sides of cling film tightly over the mixture and then twist the ends tightly closed to form a chunky haggis shape, approx. 16cm long. Put in the fridge to firm up overnight.

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    Shaping the haggis. Images: Kathryn Hawkins
  5. To cook the haggis, Lay a sheet of foil on a tray or work surface (same size as the cling film) and then place a sheet of baking parchment on top. Carefully unwrap the haggis and carefully place it in the centre of the parchment. It should its hold shape but won’t be completely solid. Fold the parchment over the haggis as you did with the cling film; scrunch the ends gently together and fold the parchment underneath the haggis. Wrap the foil over and twist the ends tightly to retain the haggis shape.

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    Preparing vegan haggis for cooking. Images: Kathryn Hawkins
  6. Pour a 1cm depth of water into the bottom of a deep, lidded frying pan or a large saucepan. Bring to the boil, then place the haggis in the water, seam-side up; cover with the lid, reduce to a gentle simmer and cook for 1 ¼ hours until piping hot – if you have a food probe, test the centre, it should be at least 75°C to serve.

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    Cooking the haggis. Images: Kathryn Hawkins
  7. Carefully drain the haggis and leave to stand for 10 minutes. Remove the foil and place the haggis, still in the parchment, on a warmed serving platter. Open out the parchment and serve straight away, accompanied with mashed turnip and potatoes, and more black pepper if liked.

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    Freshly cooked vegan Haggis. Image: Kathryn Hawkins

Note: if you have any haggis leftover, let it cool and chill it down for the next day. Cut into chunky slices and fry for a few minutes on each side until crisp, brown and hot. Serve with tomatoes and oatcakes. This is my favourite way of serving and eating haggis, the oatmeal becomes crunchy and deliciously nutty when fried. Have a good week!

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Vegan haggis, even better the next day. Image: Kathryn Hawkins