CJ 👨‍🍳 Says Enjoy ELLY CURSHEN’S 10 VEGAN & VEGETARIAN COMFORT FOOD RECIPES


Slow-cooked sweet potato, mixed bean & jackfruit chilli

#AceFoodDesk Ellie Curshen says sometimes you just want to eat something that’s been bubbling away gently in a big pot or cooking slowly in the oven, developing rich, intense flavours. If you follow a plant-based or vegetarian diet, or are trying to eat less meat, satisfy those comfort-food cravings with Waitrose Weekend columnist Elly Curshen’s recipes

Elly Curshen

“These recipes can be adapted in all sorts of ways. Pasta with a creamy nut-based sauce can go in lots of directions, as can a braised tofu stir-fry – swap pak choi for your favourite green veg. A tray of roasted veg mixed with chickpeas is a great weeknight dinner that can be eaten cold for lunch the next day, and the coconut rice pudding could be swapped with any stewed fruit if you don’t fancy plums.”

Red lentil pasta with cheesy cashew cream

Nutritional yeast adds a delicious umami flavour to the cashew cream. Lentil pasta is high in protein, but regular pasta will work well, too

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Garlic and hoisin-braised tofu, udon and pak choi

Quick can be comforting too: this flavour-packed noodle dish is prepared and on the table in 20 minutes 

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Rose harissa-roasted veg and chickpeas

Use whatever mixture of veg you like here – it’s a great recipe for using up bits and pieces

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Slow cooked sweet potato and jackfruit chilli

Jackfruit adds substance to this hearty chilli. Let it simmer for as long as you can for maximum flavour 

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Onion marmalade cauliflower cheese

A classic cauliflower cheese, baked until golden and bubbling and sweetened with onion marmalade

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Smoky sweet potato, cherry tomato and leek soup

Chipotle paste and sweet smoked paprika gives this hearty soup an intense flavour. Serve with crusty bread for maximum comfort 

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Baby jacket potatoes with smoked garlic butter

This recipe is a fun (and delicious) take on jacket potatoes – and the herby garlic butter makes them extra-special

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Hasselback herbed squash with smoked paprika butter

Stuffed with sage and thyme and scattered with blue cheese, this impressive-looking butternut squash recipe makes a great vegetarian main for a special occasion 

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Cinnamon and coconut rice pudding with roasted spiced plums

A really comforting pud. The plum mixture is delicious with ice cream, too

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This uses ready-made chocolate oat drink, so it’s super-easy to make. Add a splash of rum for grown-ups 

View recipeTry more vegan recipesTry our 10 best vegan baking recipes

#AceFoodNews report ………Published: Jan.27: 2022:

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily all of our posts fromTwitter can be found here: https://acetwitternews.wordpress.com/ and all wordpress and live posts and links here: https://acenewsroom.wordpress.com/and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com

👨‍🍳 Delicious Magazine Recipe: Deli Ham and cheese bake 👨‍🍳


Ham and cheese bake with 1 – 2 oregano sprigs, leaves picked (optional), or use thyme, parsley or finely chopped rosemary instead..

Delicious Magazine:

Method

  1. Heat the oven to 180°C fan/gas 6. Heat the oil and butter in a large lidded pan over a medium heat. Add the leek and cook for 5 minutes until softened. Add the garlic and cook for another 2 minutes, then add the greens, herbs (if using), lemon zest and juice along with some seasoning. Cover and cook for 3-4 minutes until the greens are wilted (you may need to add them in batches). Stir in the ham, then transfer to a large casserole or baking dish. Set aside.
  2. For the béchamel, melt the butter in a large pan over amedium-high heat. Add the flour and cook, stirring, for 1 minute. Whisk in the milk off the heat, a little at a time to avoid lumps, then return to the heat and cook, whisking, until the sauce comes to the boil and thickens – about 6-7 minutes. Remove from the heat and stir in the remaining béchamel ingredients.
  3. Pour the béchamel over the greens and ham, mixing a little so it sinks into the filling. Put the casserole/baking dish on a baking sheet and bake for 30 minutes until bubbling and golden.
  4. While the mornay bakes, mixtogether the crushed crisps, nuts and oregano, if using. Sprinkle over the baked mornay just before serving for added crunch.

#AceFoodDesk report …………Published: Dec.29: 2021:

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily all of our posts fromTwitter can be found here: https://acetwitternews.wordpress.com/ and all wordpress and live posts and links here: https://acenewsroom.wordpress.com/and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com

#AceRecipeNews – Geschmorte Putenbrust und Hokkaidokürbis #AceFoodDesk report


Geschmorte Putenbrust und Hokkaidokürbis

Zutaten(4 Personen)

300 g Hokkaidokürbis (in Spalten geschnitten)

Erdnussöl

250 g Rahm

125 g Naturjoghurt (3% Fett)

Kurkuma

Curry

100 ml Wasser

1 Sternanis

2 Gewürznelken

2 Knoblauchzehen, grob gehackt

1 TL Pfefferkörner

——

Limettenzeste:

800 g Putenbrust

Salz

1 EL Honig

1 Thymianzweig

1 kleiner Bund Minze

4 EL Butter

Olivenöl

 ——-

Zubereitung

Kürbis entkernen, entrinden und in fingerdicke Spalten schneiden.

In einem Schmortopf Erdnussöl, Rahm, Naturjoghurt, Kurkuma, Curry, Wasser, Sternanis, Gewürznelken, Knoblauchzehen, Pfefferkörner und Limettenzeste gut verrühren und leicht köcheln lassen. Kürbis, Fleisch, Salz, Honig, Thymian und Minze beigeben.

Im Backofen bei 200 °C Umluft ca. 25 Minuten je nach dicke des Fleisches garen.

Dann das Fleisch und den Kürbis aus dem Topf heben und den restlichen Saft passieren und Butter einmixen.

Fleisch und Kürbis in mundgerechte Stücke schneiden, auf tiefen Tellern anrichten und mit dem Saft überziehen.

Gerne mit Minze und Olivenöl am Schluss verfeinern.

——

ORF Rezept

“The Canadian Food Experience Project – Pudding Chomeur – A French Canadian Delight”


#AceFoodNews says another #AceGuestNews and Views post and recipe, this time a “French Canadian Delight” from the pen of Author: Lyndsay Wells who is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

#AceGuestViews at her YouTube Channel or at her daily on her blog, The Kitchen Witch.

Recipe and Extract:

I experienced Pudding Chomeur or “Poor Man’s Pudding” at the home of my friend Raymonde about 12 years ago. The occasion was a book club dinner that brings a group of dear friends together once a month to discuss a book, share a glass or two of wine, and enjoy what is always a memorable feast.
We’ve got together since October, 1998 and our very first book was “She’s Come Undone” by Wally Lamb. I served dinner at my place – roast beef with Yorkshire Puddings and my mom’s recipe for apple crisp.In the years since, we’ve read well over 150 books and have added new recipes to our cook’s arsenals – like today’s recipe for Pudding Chomeur for the Canadian Food Experience Project.When I tasted this family recipe passed down from Raymonde’s mother in Gerrardville Quebec, I knew this traditional dish was going to become my family’s Christmas dessert – and it also proves my theory that the very best recipes are the old time ones.

This fudgy, gorgeous masterpiece is so simple to put together and is made with ingredients most people always have on hand – but when served hot with a big dollop of vanilla ice cream it’s as good a dessert as any I’ve had in the best restaurants.

If you’ve never tried Pudding Chomeur, I hope this post will inspire you to give it a go and, I promise, you won’t be disappointed!

Please enjoy my easy to follow step by step video.
The printable recipe can be found here: Pudding Chomeur

Prep Time: 5 minutes
Bake Time: 35 minutes
Serves: 6

Sauce Ingredients 

  • 2 cups brown sugar
  • 1 1/4 cup water
  • 3 tbsp butter
  • Boil for two minutes

Cake Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 tbsp shortening or butter
  • 1 beaten egg
  • 1/3 cup milk

Directions

  1. Beat all the cake ingredients together and put in the bottom of greased square 8×8 cake pan.
  2. Pour the sauce evenly over top of the cake. Bake at 350 for 35 minutes. The sauce will turn to a creamy fudgy layer onthe  bottom of cake. Slice and scoop with a spatula making sure to get lots of caramel sauce.
  3. Serve warm with ice cream.

Cooks Note
The recipe can be made the day ahead and then re-heated for ten minutes at 350 just before serving.

Cookery Hints and Tips From The Cradocks


English: portrait of Fanny Cradock

English: portrait of Fanny Cradock (Photo credit: Wikipedia)

An elegant woman is seen squeezing a bright yellow substance through an icing tube creating carnations and putting them on the plate. Carnations are just another way to serve butter – colour it with some harmless food dye and squeeze it through the icing tube on a little cube of bread shaping a flower. Excellent!

Famous husband and wife cooking team, Fanny and John Cradock, are showing some of the ways to serve savouries. Presentation of the food is as important as the food itself.

Next come swans made of hard-boiled eggs. Two thin slices are cut off vertically at each side of the egg. Then, a pipe cleaner is shaped into S and placed on top of the egg creating swan’s long neck and head. Two cut pieces are ‘glued’ back to the sides with mashed potato (or cream). Mrs Cradock places the swan with the other swans – on the plate covered with chopped parsley.

John Cradock scoops small cheese balls to place them on a plate as flower petals. With a bit of butter in the middle and couple of real mint leaves they look very nice – almost too nice to eat.

And finally, Mrs Fanny Cradock shows the audience how to ‘sculpture’ an orange into a basket and some other decorative things. Story ends with C/U of a plate with different decorative things made of oranges.

Note: the Cambridge Biographical Encylopedia states the correct spelling of Fanny and John’s surname as ‘Cradock’. For search purposes the alternative spelling is ‘Craddock’.

Chefs Editorial:

So l hope you enjoy taking a look at the video courtesy of  British Pathe News and some of the old ways of doing things in those days, like Van Dyke with orange baskets ,something l had to learn when l trained as a chef!  Also just love those swans with use of pipe-cleaners! Brings back memories of how we use to cook!

Enjoy, more soon, when time!

http://www.britishpathe.com/video/cookery-hints-aka-cooking-tips/query/wildcard

Please remember the use of any of these materials are copyrighted by British Pathe News for preview only click on the link: British Pathe News and it will take you to the video, it is not that long so well worth seeing!