Vegetarian Archives - Page 6 of 7

3rd April 2019 by Dan

Ingredients

100g organic oats, soaked in just enough water to cover for 10 – 15 minutes.
100g organic spelt flour
2 eggs
1 teaspoon of baking powder
Enough whole milk to make into a thick batter

Method

Beat the ingredients together, rest the batter for 10 minutes.

Heat a frying pan you can trust to a moderate heat, add a little butter and then add spoonful’s of batter to the pan. Cook until they are risen and well set on the bottom. Flip them over and cook for another minute.

Pop the drop scones onto a warmed plate and keep warm on the stove top until you have cooked all the batter.

Drizzle the drop scones with honey, and serve – they are lovely on their own or with lemon, alternatively they work very well with fruit and yoghurt.

Recipe demonstrated by Tim Maddams on the ESSE electric range cooker at ESSE Factory Cafe.

2nd April 2019 by Dan

This is a traditional Scottish dessert that we make frequently at River cottage. It’s usually made with fresh raspberries, however in February; I like to use Rhubarb with its bright pink colour and sharp edge.

Serves

4 People

Ingredients

1kg forced rhubarb, trimmed and chopped
Juice and finely grated zest of 1 orange
125g caster sugar
50g rolled oats or medium oatmeal
284ml carton double cream
2 tbsp whisky or cider brandy
3-4 tbsp honey

Method

Put the rhubarb, orange juice and caster sugar in a pan. Bring to a gentle simmer, and then cook for about 5 minutes, until soft. Don’t stir it too much and it will retain some of its shape.

When it’s cooked use a sieve to strain off a little of the juice, (which is delicious mixed with sparkling white wine).

Let the compote cool completely.

Spread the oats or oatmeal out on a baking tray, toast in the hot oven until golden. 3- 4 mins. Combine the cream, orange zest and whisky or brandy and whip until the cream holds soft peaks.

Loosely fold in the honey, the toasted oats and the rhubarb compote.

Serve straight away trickled with a little more honey.

26th March 2019 by Dan

This is a great variation on the classic Italian bread – you have to use a LOT of oil… no, really.

I stole this recipe wholesale from my good friend Robin Rea at the Rusty Pig in Ottery St Mary, Devon. I’ve tweaked it a little to make it mine, but Robin still deserves credit for giving me the idea.

Ingredients

450g strong white organic flour
75g fine organic semolina
10g salt
350ml water
15g dried fast action yeast organic
10 strands good saffron
Sea salt, rosemary and really good olive oil.

Method

Soak the saffron in the water and add the yeast – leave for at least an hour.

Mix the flour with the semolina and add the salt – now add the yeast and saffron water and work into a soft and lightly sticky dough.

Allow the dough to rise once for two to three hours depending on room temperature, then carefully transfer it to a non-stick baking surface.

Lightly oil your hands and shape the dough so that all its edges are tucked under.

Now oil the dough well and cover lightly as it proves again.

When the dough has proved almost to the point of collapse, add a little more oil and gently tease the dough outwards using your finger tips to create indentations and stretch the dough. Imagine you have an elastic band holding all your fingers together and you need to push them apart – that’s the motion to use.

Oil yet again (yes, really) and sprinkle with sea salt and chopped rosemary then leave to stand for just another few minutes before baking in a fierce oven at 220 ˚C/ESSE dial guide HOT (Aim for the dial reading to be at the top end of HOT) without steam for 21 minutes.

Recipe provided by Tim Maddams.

1st March 2019 by Dan

Ingredients

100g plain flour
2 eggs
300ml milk
25g butter, melted

Method

Sift the flour into a mixing bowl. Make a well in the centre & beat in the eggs using a whisk.

As the egg mixture becomes thicker, add a little milk to loosen it, then keep whisking & add the remaining milk. Whisk well until mixture is smooth. Then add the melted butter.

Check the consistency of the batter, it should be thin like single cream.

Ensure your ESSE hot plate is hot (200). Wipe the hot plate with kitchen paper dipped in a little melted butter or oil. Using a ladle, pour the batter into a circle, using your ladle to swirl it around. Cook for a minute or two until small air bubbles start appearing.

Using a palette knife to release and lift the edge of the pancake and flip over & cook the second side until golden, then carefully remove it from the hot plate to serve. (The pancakes won’t stick together when stacked up with the added melted butter to the batter.)

Note: Often the first pancake will either be too thick or will break. Check the consistency of the batter and add a little milk if too thick. As you become more familiar with pouring the batter and swirling it, the pancakes will improve. (The first pancake is for the cook!) Happy cooking!

Recipe provided by Philippa Vine, Bluebell Farmhouse Kitchen.

18th September 2018 by Dan

This recipe highlights the gentle method of melting of the butter and chocolate on an ESSE induction hob, no water bath required.

Ingredients

150g flaked almonds
50g butter, melted
40g plain flour
90g caster sugar
120ml double cream
30ml honey
115g dried fruit
50g dark chocolate

Method

Cooking them in the ESSE oven at 170C / ESSE dial reading to be in the middle of MODERATE.
Mix all the ingredients together.
Spoon into round non stick tins, flatten down with the back of the spoon.
Bake for about 15 to 20 mins until golden.
Remove from oven, allow to cool.
Remove from the tin and place on a cooling rack.
Melt chocolate and coat the flat side of the florentine. Chill to set the chocolate.

Recipe provided by Philippa Vine, Bluebell Farmhouse Kitchen.

23rd June 2018 by Dan

Ingredients

2 tablespoons rapeseed or olive oil
1 garlic clove, finely sliced
2 x 400g tins of chopped tomatoes (or 1 tin plus a jar of passata)
A pinch of sugar
Sea salt and freshly ground black pepper

Method

Heat the oil in a frying pan over a gentle heat. Add the garlic and let it sizzle very gently for a minute or so. As soon as it starts to turn golden, add the tomatoes.
Let them bubble gently, stirring often, for 10–15 minutes, until you have a thick sauce. Transfer to a jug and purée with a stick blender (if you do it in the pan, the sauce will go everywhere), or just crush the chunks of tomato in the pan with a fork until you have a reasonably smooth sauce. Season to taste with salt, pepper and the sugar.

23rd June 2018 by Dan

Ingredients

500g floury potatoes, such as King Edward or Desiree
50g plain flour, plus extra for rolling out
50g butter
1/4 tsp baking powder
Chives

Method

Peel the potatoes cut into large pieces, boil until tender, drain and mash. Once mashed stir in the butter and allow to cool.
Add the flour and baking powder and chopped chives along with a good pinch of salt and a few grinds of pepper.
The dough should come together and away from the sides of the pan. You can add more flour if the mixture is too wet and a little milk if it is too dry.
Divide the dough into two halves. Form one piece into a ball, then roll it out on a floured surface and into a rough circle with a diameter of about 15cm and a thickness of 5mm to 1cm.
Cook directly on the hotplate with the lid down, flipping halfway through.
Repeat the process with the other half of the dough mix.
Cut into pieces and serve hot.

Wilted Greens

Pre heat a heavy roasting tray in the hot oven.
Remove the tray and add 2 or 3 tablespoons of olive oil and a clove or two of thinly sliced garlic.
Allow the garlic to brown in the oil very lightly.
Place a big handful of washed still damp greens into the tray, season and return to the oven for a couple of minutes. Stir and possibly return to the oven for a minute if not completely tender.
Test again and serve.

26th March 2018 by Dan

Children will enjoy making these buttery biscuits with currants and spice for family and friends. They are also perfect to wrap gifts.

Makes

20 – 25

Ingredients

125g softened butter
75g caster sugar, plus 1-2 tbsp extra for sprinkling
1 egg, separated
200g plain flour
1/2 tsp ground cinnamon
1/2 tsp ground mixed spice
grated zest of 1 lemon
75g currants
2 tbsp milk

Method

Preheat the oven to 200°C/Fan 180°C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
Beat the butter with the sugar until pale and fluffy. Beat in the egg yolk then gently stir in the flour, cinnamon, mixed spice, lemon zest and currants. Gradually stir in the milk until the dough starts to come together… you may need slightly less or more of the milk.
Turn out onto a lightly floured surface and knead until smooth. Roll out until about 5mm thick then stamp out the biscuits using a round 7.5cm cutter or shape of your choice.
Place on 2-3 greased baking trays and cook in the oven for 10 minutes. Remove from the oven. Whisk the egg white just a little to break up, brush lightly over the biscuits and sprinkle with the caster sugar. Return to the oven for a further 5 minutes until just golden. Remove and cool on a wire rack.
Store in an airtight tin for 2-3 days.

Get ahead!

The biscuits can be made ahead and stored in an airtight tin for 2-3 days. Freshen by placing them in a warm oven for 3-4 minutes.

Recipe created by Carol Bowen Ball the UK’s first bariatric cook.

19th June 2017 by Dan

The ESSE EC4i fan oven cooks Tim Maddams’ garlic and focaccia perfectly. Learn how with this mouth-watering instruction video.

19th June 2017 by Dan

This fantastic rather usual vegetable makes the delicious soup.

Serves

Four people

Ingredients

50 g butter
1kg Jerusalem artichokes – peeled
350g washed leeks – sliced
100g potato – peeled
2 cloves of garlic – chopped
1 medium onion – chopped
750ml of good chicken stock/vegetable stock.
100ml double cream
Salt and pepper

Method

In a large heavy based pan sweat the vegetables in the butter until soft.

Now add the stock, bring the soup to the boil, turn down the heat and simmer for 20 – 30 mins.

Liquidise the soup until smooth and creamy.

Return the soup to the pan and place back over a medium heat. Season well and stir in the cream.

The soup is ready to eat.

16th June 2017 by Dan

These lovely deserts are great cooked in a medium oven. The ESSE oven stays nice and moist when you cook these little custards in a bain-marie.

Serves

Six people

Ingredients

1 kilo of Bramley apples
400ml double cream
100ml milk
1 fresh vanilla pod
100 g caster sugar plus extra for the topping.
6 egg yolks

Method

Peel, core and slice about a a kilo of Bramley apples, then cook them over a gentle heat with a shake of caster sugar and just a dribble of water to prevent them burning. Simmer gently, stirring occasionally, until the apple pieces have completely dissolved. Go on cooking gently and stirring until you have a thick, slightly translucent purée. Add more caster sugar to taste – enough to achieve a purée that is still tart but not unpleasantly so. Leave to cool.

Divide the purée between 6–8 ramekins or other small heatproof dishes, you want about a centimeter or so of purée in each ramekin, chill thoroughly in the fridge.

Scold the cream, milk and split vanilla pod in a pan set over a medium heat. Allow to stand for 5 mins to infuse.

Carefully scrape the seeds out of the vanilla pod into the cream mixture.

Combine the egg yolks and sugar together in a large mixing bowl, but don’t over mix.

Pour the hot cream over the eggs and whisk well.

Strain the vanilla custard through a sieve into a jug.

Pour the custard gently over the apple compote being careful not to break it up to much; I pour it over the back of a spoon set just above the ramekin. Bake the crème Brulee’s in a roasting tin half filled up with hot water (This is called a Bain Marie).

Cook gently for 25 to 35 mins or until just set. You want a hint of a wobble in the centre.

Remove the crème Brulee’s from the oven and chill until needed.

To serve scatter a teaspoon of caster sugar over the top of each ramekin. Flash them under a hot grill or caramelise the sugar with a blow torch until golden and bubbling.

This will set to give a crisp caramel coating.

16th June 2017 by Dan

This recipe for my little hotplate pancakes is quick, easy and delicious. I use self raising flour which means they rise slightly on cooking, the result being lighter and more textured than traditional pancakes.

This recipe can be customised in many ways. Adding different flavours and spices is part of the fun. For instance, grating a little blue cheese into the batter and serving them with thick slices of roast ham would make a beautiful Sunday night supper. Alternatively adding some cinnamon and a little chopped apple to the batter would make a perfect desert, served hot with vanilla ice cream.

Cooking these pancakes directly on the plate is immensely satisfying and not at all messy. You can make big ones or small, it’s up to you.

I keep a tea towel by my ESSE for cleaning up the plate. Giving it a good firm rub will polish it up perfectly for cooking on.

Serves

Makes around 15 hot cakes depending on size

Ingredients

Whole meal self raising flour – 250g
Baking powder – 1 teaspoon
Caster sugar – 25g
Free-range eggs – 2
Fresh milk – 275ml
Butter (melted) – 25g
A pinch of salt
ESSE range cooker – simmering plate

Method

Sift the flour, baking powder and salt into a large bowl and stir in the caster sugar. Make a well in the flour and break the eggs into the middle. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add the more milk and the melted butter. Beat until you get a good, thick creamy batter – you might not need all the milk.

Lift the lid on the right hand plate. Check the temperature, the dial should be reading in the middle of hot. Use a spoon to dollop the batter directly onto the clean plate. You should be able to fit 3 – 4 on at a time depending on the size. After about a minute, little bubbles will start to appear on the surface of the cakes. As soon as they cover the surface, flip them over with a spatula or thin palette knife.

Cook the other side for a further minute or so, then transfer them to a warm plate and cover them with a clean tea towel so they stay soft – or hand over to those waiting eagerly to get stuck in. Cook the remaining batter in the same way, adjusting the area on which you’re cooking over if they are getting too brown too quickly.

Note: For the savoury variation omit the sugar before adding your cheese or chopped bacon or sauté onion etc.

Serve with: Butter and caster sugar, strawberry jam, honey, lemon curd or anything you like.

16th June 2017 by Dan

Pre-fire your ESSE to somewhere between hot and very hot

Serves

Makes around 15 pancakes

Ingredients

Plain flour – 250g
Free-range eggs – 2
Fresh milk – 500ml
A little Sunflower oil for frying
A pinch of salt

Method

Sift the flour and salt into the mixing bowl. Make a well in the middle of the flour and break in the eggs.

Pour in half the milk and start to mix the eggs and milk with the balloon whisk, whisking in the flour from the edges a little at a time. Add the rest of the milk and keep on whisking until there are no more lumps of flour. Pour the batter into the jug. It may still be quite thick at this stage so whisk in extra milk just a little at a time until you get the right consistency – not quite as thick as single cream, but certainly thicker than milk!

Put a non-stick frying pan on the hotter of the 2 plates. Add about a tablespoon of sunflower oil, swirl it round the pan and then pour the excess into the cup so that just a slick of oil stays in the pan.

When the oil is hot pour a little of the batter into the pan. How much to pour really depends on the size of your pan but you need to leave plenty of room for the pancake to spread out (use a ladle if it helps you to judge the right amount of liquid each time). Immediately tilt and rotate the pan so that the batter runs across the base and doesn’t sit in a big lump in the middle.
As the pancake sets, loosen the edge of it with the palette knife. Shake the pan gently so that you know the pancake hasn’t stuck (a bit of work with the knife if it has; don’t worry, the first one often does). Flip the pancake over and cook the other side for a few seconds – the second side is much quicker to cook. (Notice the intricate patterns left behind by the hot oil; each one different, like a fingerprint.)

Slide the pancake out of the pan and on to a warm plate. Cook the rest of the pancakes as before.

Note for ‘Flippers’: Flipping is the best bit so don’t be afraid to give it a go… give the pan a vigorous shake to make sure the pancake is not sticking, then use the side of the pan as a launch ramp and remember it takes less effort than you think. You want to ‘land it’ not attach it to the ceiling! Always use a non-stick pan and make sure it’s not too heavy otherwise you will find them hard to flip. Hopefully you’ll be up for giving the flip a go but if not, you can turn your pancakes with the palette knife or a wide spatula.

Serve with: Caster sugar, freshly squeezed lemon or orange juice, strawberry jam, honey, lemon curd or anything you like.

16th June 2017 by Dan

Cooking bread in the Esse is an absolute joy. I love it. I don’t bother with loaf tins I just shape the bread, give it a final prove and get it straight on the floor of the hot oven. Cooking it this way gives the most fantastic crust with a deeper, well developed flavour.

You’ll need to crank the oven up high bread; the higher part of ‘very hot’ is good.

This is my standard loaf that I make at home.

Serves

N/A

Ingredients

750g white strong bread flour, plus extra for dusting
250g whole meal flour
10g powdered dried yeast
20g fine salt
600ml warm water
A little sunflower oil

Method

Combine the flour, yeast and salt in a large mixing bowl. Add the water and, with one hand, mix to a rough dough. Adjust the consistency if you need to, with a little more flour or water, to make a soft, easily kneadable, sticky dough. Turn the dough out onto a lightly floured work surface and clean your hands.

Knead until the dough is smooth, stretchy and no longer sticky – about 10 minutes. Shape the dough into a tight round. Oil the surface of the dough, put it in the wiped-out mixing bowl, cover the bowl with cling film and leave to ferment and rise until doubled in size, which should take about an hour.

Pre-heat the oven get the dial up to very hot. Deflate the dough by tipping it onto the work surface and pressing all over with your hands.

Divide the dough into 2 or 3 equal pieces. Shape into nice even rounds, coat with whole meal flour and Leave to prove for a further 30 minutes, or until nearly doubled in size.

Use a bread knife the gently score the loaves across their tops, this will help them to rise in the oven. Make sure your oven floor is clean and free of racks. Carefully lift each loaf and place on the floor of the oven, being careful not to burn yourself as you go.

Cook for 40 to 50 minutes, until well coloured. Remove the loaves and cool on a wire rack.

16th June 2017 by Dan

Serves

Six people

Ingredients

1x 8″ loose base tart case

For the short crust

150 g of butter
300 g plain flour
Pinch of salt
1 egg yolk
About 150ml cold milk

For the filling

About 750 g of picked nettle tips that have been washed
1 large organic onion finely sliced
2 cloves of garlic or 3 – 6 wild garlic leaves finely chopped
100g hard sheep’s or goat’s cheese grated
1 pinch of dried chilli flakes
A good knob of butter
Pinch of freshly grated nutmeg
Squeeze of lemon juice
2 eggs and 2 egg yolks
200ml cream
100ml milk

Method

To make the short crust

Place the flour, butter and salt in a food processor and pulse to a bread crumb consistency.

Add the egg yolk followed by the milk in a gradual stream.

Stop as soon as the doe comes together.

Turn out and knead a couple of times.

Wrap and chill in the fridge for half an hour.

Roll out the pastry and line your tart case. Leave the edges over hanging. (You can cut these off later. I find this eliminates the need for baking beans)

Prick the base with a fork and bake blind for about 15 mins on the floor of the top oven reading ‘HOT’. (This will help to dry out the pastry base) or until the base is dry but not coloured. Trim the edges.

The filling

Blanch the nettle tips in boiling water for 2 mins. Remove and refresh in a large bowl of iced water. Drain and squeeze excess water from the nettles.

Roughly chop the nettles. Melt the butter in a pan over heat and soften, lightly colour the onion, chilli and garlic. Add the chopped nettles and season with lemon juice salt, pepper and nutmeg.

Spoon the filling into the tart case, top with the cheese.

Combine your eggs and yolks with the cream and season to taste.

Fill the tart case with the custard.

Bake straight away at 180c for about half an hour.

The custard should be just set when you shake the tin.

Allow it to cool before you eat it. It’s much better then.

16th June 2017 by Dan

Serves

N/A

Ingredients

1 small knob of butter
2 Tbls extra virgin olive oil
1 large or 2 small onions finely chopped
2 cloves of garlic sliced
1/2 tsp coriander seeds
1/2 tsp cumin seeds
300 g red lentils
1 litre vegetable or chicken stock
1 tin chopped tomato’s
Salt and freshly grilled
Fresh coriander
250 ml natural yoghurt

Method

Place a medium pan over a medium heat. Add the butter and the oil to the pan; throw in the onions, garlic, coriander and cumin. Fry gently without colouring for 5 mins.

Add the stock and lentils and cover with a lid, bring to a gentle simmer. Cook for 10 minutes then add the tomatoes, cook for a further 15 minutes or until the lentils are tender.

Puree the soup with a stick blender or in a jug blender.

Season the soup with salt and pepper to taste.

Roughly chop the coriander, and stir it through the yoghurt.

]Ladle the soup into warmed bowls. Finish the soup by spooning over the coriander yoghurt, followed by drizzle of olive oil and a pinch of ground toasted cumin.

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