Tag Archives: vegetarian recipe

Recipe: Alcohol Free Champagne Jelly

About ten years ago we went to a very smart restaurant in the Lake District and had a pretty fantastic meal. For pudding my husband had Champagne Jelly and I was incredibly jealous of his light and refreshing pud. Being a vegetarian I was unable to tuck in, but he assured me that it was as good as it looked. Ever since then I’ve thought about making a veggie friendly Champagne Jelly but I’d never actually got around to doing it. This week I bit the bullet and made a beautiful, Alcohol Free Champagne Jelly using Eisberg Sparkling Rosé.

Eisberg Sparkling Rosé is a light and refreshing alcohol free sparking wine which is bursting with fresh, fruity flavours. It has 33 calories per 125ml serving and the alcohol is not more than 0.05%vol; making it great for those who might be counting calories, pregnant ladies who fancy a glass of fizz or for people who are just avoiding alcohol. This is also a drink, or a pudding which children could enjoy on a special occasion too. No one needs to feel like they’re missing out!

Alcohol Free Champagne Jelly

Alcohol Free Champagne Jelly Recipe 

Ingredients (serves 4):

30g caster sugar
500ml Eisberg Sparkling Rosé
1 sachet of Dr.Oetker Vege-Gel (19.5g)
A handful of raspberries, or any fruit you like

Method

Measure out 500mls of Eisberg Sparkling Rosé and pour 200mls of the wine into a saucepan, add the 30g of caster sugar and start to heat through, stir to dissolve the sugar. Once dissolved, sprinkle the packet of Dr.Oetker Vege-Gel, bring to the boil and whisk the whole time.

The Vege-Gel sets very quickly, so once it’s dissolved, add the remaining 300mls of wine and whisk. Take it off the heat when it starts to thicken and carefully pour into glasses or serving bowls, or whatever you’re serving them in.

You might want to put a few raspberries into your glasses before pouring the jelly in on top. My jellies set very quickly, so you will need to move fast.  But you might want to pop them in the fridge for a few hours to make sure they’re set firmly. 

Alcohol Free Champagne Jelly

This was a really speedy dessert to make, with none of the faffing which comes with gelatine. Because it was vegetarian and alcohol free, we could all enjoy it, even my son! I love that it sets so fast it manages to capture some of the bubbles in the jelly.

The Alcohol Free Champagne Jelly was an incredibly light and refreshing end to our meal. It would be perfect for a summer barbecue or a party. The fizz itself is delicious, I was very pleasantly surprised as I’m not usually a fan of rosé, but this is something I would happily serve my guests this summer, either as a drink or as a lovely fruity jelly.

You can find out more about Eisberg Sparkling wines on their website.

Alcohol Free Champagne Jelly

Note: I was sent some alcohol-free Eisberg Sparkling wines to try, all images and opinions are my own.

If you’ve enjoyed this recipe, you might also like my recipe for alcohol-free slow cooked beef in red wine.

Recipe: Luxurious Cauliflower and Chestnut Soup

Since I made my Norwegian Inspired Cauliflower Cheese Soup in the autumn, I’ve been a bit obsessed with this deliciously frugal soup. I’ve started using frozen cauliflower for the recipe, so it’s really cheap and as I keep a bag of it in my freezer at all times, I always have the ingredients to hand if I need to throw together a quick but delicious meal.

Before Christmas I popped into Manchester for a date night with my husband. We were off to a gig but fancied a pint first. We were propping up the bar when I spotted one of their specials was cauliflower and chestnut soup, and an idea formed which I couldn’t shake. I needed to make that lovely sounding soup.

I’ve had a tin of Clement Faugier Chestnut Spread in my cupboard for a few months now. I’d bought it with great intentions, but never managed to make anything with it. I’ve never tried chestnuts before, which I know is a bit strange. So I really didn’t know what to expect until I opened my tin and had a taste.

I confess I may have made a bit of a mistake using the Clement Faugier Chestnut Spread in my Cauliflower and Chestnut Soup. It’s a sweetened spread which is probably more suited for use in desserts, cakes and bakes, but although it did make the soup taste quite sweet, it actually worked quite well.

Having now tasted the chestnut spread I’m going to buy some more to make a good pud with, and maybe buy some unsweetened chestnut purée to make more soup with, but if sweet spread is all you’ve got, it’s not the end of the world.

Recipe: Luxurious Cauliflower and Chestnut Soup

Cauliflower and Chestnut Soup

Ingredients – serves 6

1 large onion, chopped
1 teaspoon olive oil
900g cauliflower florets – fresh or frozen
300mls hot vegetable stock
400mls milk
250g chestnut purée
1 tablespoon of finely grated Parmesan cheese
Salt, pepper, ground chilli flakes

Method

Gently fry your onion in the olive oil until it’s soft. 

Add your cauliflower florets to the pan and stir. Add the hot vegetable stock and 300mls of the milk. Add a little salt, pepper and ground chilli flakes, then put the lid on the pan and simmer until the cauliflower is tender.

Remove from the heat and leave to cool for ten minutes. Add the chestnut purée and the finely grated Parmesan cheese and stir through. Using a blender (I used a stick blender), blend the soup until it is smooth. I added the remaining 100mls of milk at this stage as my soup was too thick. If your soup needs loosening up add some extra milk.

Add any extra salt, pepper and ground chilli flakes if you think it needs additional seasoning.To serve, spoon into bowls and drizzle some of your favourite oil on top on top – I used a cold pressed rapeseed oil which I particularly like. Serve with warm crusty bread.

It’s as simple as that. My Cauliflower and Chestnut Soup is really delicious and it’s smooth, silky and filling. It’s a luxurious treat of a soup and more than a cut above anything I’ve had before. 

What’s your favourite chestnut recipe?

Five Delicious Vegetarian Comfort Food Dishes

I turned vegetarian when I was 13 and there’s not a lot I miss, but on a cold winter night I do sometimes hanker after the slow cooked, deep flavoured chilli my Nan used to make. Thankfully after lots of practice I’ve finally nailed the recipe and managed to make it vegetarian too.

Most of the warming comfort food dishes from my childhood were meat based – family roast dinners, my Nan’s amazing beef chilli, corned beef hash, shepherd’s pie and bubbling stews cooked so long the meat almost melted in your mouth.

There’s something about cooking up some comfort food which makes you feel like you’re showing your family some extra love. I enjoy throwing a few things in the slow cooker and knowing that by tea time there will be a delicious meal ready for my family.

Vegetarian comfort food can feel a bit hard to come by, so I’ve created and shared some of our favourite family recipes on my blog, here are five of my favourite vegetarian comfort food recipes – 

Vegetarian Galletes

vegetarian comfort food

These are a recent addition to my comfort food repertoire. They’re really easy to make, utterly delicious and once you get the hang of it you can fill them however you want. I made a Goats Cheese, Caramelised Onion and Quince Galette and a Feta, Red Pesto & Tomato Galette. Both were absolutely bang on and real crowd pleasers.

Cauliflower Cheese Soup

vegetarian comfort food

Now autumn is here my soup making pot is starting to see some serious action. Cauliflowers are cheap and plentiful in the shops, so I recreated my favourite soup, but with a cheesy twist. Try my very delicious Norwegian inspired Cauliflower Cheese Soup.

Spanish Style Bravas Sausage Casserole

vegetarian comfort food

I’d had it in my head to make a big Spanish style bravas sausage casserole in my slow cooker for a while. This summer hadn’t been up to much and I was desperate to start rustling up comfort food dishes, and this was the first one of the season. I made my sausage casserole with Quorn sausages, but you could very easily make them with your favourite meaty sausages if you’d prefer. I made the sauce in the slow cooker and let it bubble away gently to itself for a few hours. The recipe is really simple and it’s now a firm family favourite.

Authentic Armenian style Imam Bayildi 

vegetarian comfort food

Imam Bayildi is basically stuffed, baked aubergines. They’re simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. I like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables and herbs are essential, they’re packed full of flavour and these sunshiny aubergines are a little bit of summer on a cold autumn evening.

Easy Microwave Jam Sponge

vegetarian comfort food

No vegetarian comfort food round-up would be complete without a pudding. This incredibly easy to make and very quick to cook microwave jam sponge is just the ticket to warm your cockles on a cold winter evening. All you need are a few store cupboard ingredients, ten minutes of your time and you’ve got a good pud that’ll make your family smile.

Voucherbox.co.uk have a great blog post about the five healthy foods that can actually save you money, and if you want even more money off your online shop they also have plenty of Sainsbury’s vouchers which you can use.

vegetarian comfort food

Recipe: Feta, Red Pesto & Tomato Galette

Last week I made a rather excellent Goats Cheese, Caramelised Onion and Quince Galette. It was utterly delicious and incredibly easy, so spurred on my my previous success I decided to make another. Behold my Feta, Red Pesto & Tomato Galette.

This was very much a spur of the moment, what do I have in the fridge that I can use kind of deal. I had some nice looking cherry tomatoes, some feta which needed using up and some red pesto. The rest, as they say is history. Rather delicious history.

Feta, Red Pesto & Tomato Galette

As with my Goats Cheese, Caramelised Onion and Quince Galette, this Feta, Red Pesto & Tomato Galette is ridiculously easy. You could even buy some ready made pastry if you don’t fancy making your own, though making your own takes minutes and is very simple and satisfying. Follow my easy recipe for a lovely simple supper.

Feta, Red Pesto & Tomato Galette
Serves 6
This Feta, Red Pesto & Tomato Galette is a lovely hearty autumnal dish, great for the family and even non-veggies will enjoy it.
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
527 calories
31 g
138 g
40 g
11 g
24 g
177 g
400 g
2 g
1 g
13 g
Nutrition Facts
Serving Size
177g
Servings
6
Amount Per Serving
Calories 527
Calories from Fat 355
% Daily Value *
Total Fat 40g
62%
Saturated Fat 24g
122%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 138mg
46%
Sodium 400mg
17%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
5%
Sugars 2g
Protein 11g
Vitamin A
26%
Vitamin C
5%
Calcium
21%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the shortcrust pastry –
  2. 100g butter
  3. 225g plain flour
  4. 1 teaspoon of thyme leaves – I used fresh but dry would be fine
  5. tepid water
  6. pinch of salt
  7. For the filling –
  8. 150g of feta cheese
  9. 50g of cheddar cheese, grated
  10. 1 tablespoon of red pesto
  11. Handful of cherry tomatoes
  12. Dab of butter
  13. Salt & pepper
  14. 1 egg
Instructions
  1. 1. Make your pastry. Rub the butter and flour together in a bowl until they are like breadcrumbs. Add your thyme and salt and combine. Gradually add the tepid water a couple of spoons at a time into your bowl until you have a ball of dough that isn’t too sticky and wet or too dry. Wrap in clingfilm and put in the fridge to rest for half an hour or so.
  2. 2. Roll out your dough until it’s about the thickness of a pound coin and roughly the shape of a circle approximately 30cm in diameter. Place on baking paper on a baking tray.
  3. 3. Crumble your feta cheese and cheddar and place it in the middle of the pastry, leave an edge around the sides of about 6 or 7cms so you can fold the pastry up to make the classic galette shape later.
  4. 4. Top the cheese with a tablespoon of pesto and halve your cherry tomatoes and arrange them artistcally on top.
  5. 5. Take a pastry brush and brush beaten egg around the visible edge of your galette. Now take a look at my picture of the finished galette. You will need to bring the sides of your galette over the sides and covering the top, leaving the middle of the galette open. Fold the sides in sections, working anti-clockwise so they roughly overlap. Gently press the folds together. It is meant to look rustic.
  6. 6. Brush with the beaten egg and dot the quince slices on the top with some butter.
  7. 7. Bake in a pre-heated oven 200°c for 45-50 minutes until golden brown.
  8. 8. Once baked, remove from the oven and leave to rest for 10 minutes, and then serve.
Notes
  1. This serves 6 for lunch, or 4 hungry people. I served my galette with new potatoes and salad.
beta
calories
527
fat
40g
protein
11g
carbs
31g
more
HodgePodgeDays http://hodgepodgedays.co.uk/

I loved the saltiness of the feta, if you were so inclined you could throw in a handful of olives too. This Feta, Red Pesto & Tomato Galette would be perfect for a weekend lunch with a leafy salad. It’s so tasty even carnivores wouldn’t complain!

Feta, Red Pesto & Tomato Galette

Recipe: Norwegian Inspired Cauliflower Cheese Soup

In 2003 we had a long weekend in Kristiansand in Norway. It was December and the Christmas lights made the city twinkle at night, the snow was piled high in the streets and it was cold, bitterly, bitterly cold.

We’d venture out and dash in and out of shops, sit drinking steaming cups of coffee in cafes and we’d eat at night in the bistro downstairs from the hotel. Hubs was determined to sample as many Norwegian delicacies as he could, reindeer was a favourite. I am veggie and there wasn’t much choice for me, so I lived on Blomkålsuppe, a Norwegian cauliflower soup. I loved it and I’ve lusted after it ever since.

Now autumn is here my soup making pot is starting to see some serious action. Cauliflowers are cheap and plentiful in the shops, so I decided to try and recreate my favourite soup in the world, but with a cheesy twist that my son would approve of. This morning I made some very delicious Norwegian inspired Cauliflower Cheese Soup.

I’d been sent some cheese from Wyke Farms to try out and I decided to use some in my Cauliflower Cheese Soup. Wyke Farms cheese is widely available in supermarkets, and I always buy a lot of it when I go to the International Cheese Awards. A good Cheddar is an essential as far as I’m concerned, I doubt we go a day without using some in one way or another.

Cauliflower Cheese Soup

I decided to use the Extra Mature Cheddar in my soup – it had a lovely subtle tang which I knew would compliment my soup nicely. Cheddar is a perfectly versatile cheese, it melts beautifully and we use it almost as a seasoning. The Wyke Farms Cheddar is a traditional farmhouse style Cheddar which is made in Somerset, which is as it should be.

This Cauliflower Cheese Soup really is very simple, incredibly hearty and exactly like a lovely comforting hug in a bowl. Serve with warm crusty bread, or if you’re feeling especially Scandinavian try it with rye bread.

Norwegian Inspired Cauliflower Cheese Soup

This Cauliflower Cheese Soup really is very simple, incredibly hearty and exactly like a lovely comforting hug in a bowl. Serve with warm crusty bread, or if you’re feeling especially Scandinavian try it with rye bread.

  • 1 large onion, chopped
  • 1 teaspoon butter
  • 1 tbsp olive oil
  • 900g cauliflower florets – fresh or frozen
  • 300mls hot vegetable stock
  • 400mls milk
  • 100g Wyke Farms Extra Mature Cheddar Cheese
  • Salt, pepper, ground chilli flakes
  1. Gently fry your onion in the butter and olive oil until it’s soft. 

  2. Add your cauliflower florets to the pan and stir. Add the hot vegetable stock and 300mls of the milk. Add a little salt, pepper and ground chilli flakes, then put the lid on the pan and simmer until the cauliflower is tender.

  3. Remove from the heat and leave to cool for ten minutes. Using a blender (I used a stick blender), blend the soup until smooth. I added the remaining 100mls of milk at this stage as my soup was too thick. If your soup needs loosening up add some extra milk.

  4. Stir in most of your grated cheese and stir until it has melted through. Taste the soup, you can always add more cheese if you think it needs it. Add any extra salt, pepper and ground chilli flakes if you think it needs additional seasoning.

  5. To serve, spoon into bowls and sprinkle a little extra cheese on top. Serve with warm crusty bread.

If you’d like to garnish your soup with caramelised cauliflower like I have, remove a cooked floret from the pan before you blend the soup and pat dry.

Thinly cut it into slices and gently fry with some butter until golden brown. Gently lay it on top of the soup and serve. Delicious!

You could use frozen cauliflower for your soup. Just defrost it thoroughly first and you’d never know once it was blended up. It’s frugal too.

Cauliflower Cheese Soup

Cauliflower cheese soup is the ultimate comfort food. What comfort food dishes will be warming your cockles this autumn?

For more information about Wyke Farms visit their website.

Note: I was sent some cheese from Wyke Farms to try, all images and opinions are my own.

Recipe: Goats Cheese & Caramelised Onion Galette

Hello Autumn. This wonderful season of mellow fruitfulness and crispy crunchy leaves has arrived, and my lovely quince tree is heaving with fruit. Normally I make a big batch of quince jelly with its fruit, but this year we have so many that I thought I’d cook with them too. I made a delicious Goats Cheese & Caramelised Onion Galette topped with quince – and it was oh so good!

Quince is an unusual fruit. It looks like a hard pear and is covered in fuzz. They’re not so much an eating fruit, but one you cook with. They’re most commonly found in Mediterranean and Middle Eastern cookery. Quince are perhaps most famously used in membrillo, a delicious thick paste served with cheese from Spain.

galette

I’ve never made a galette before, I had one at a French cafe in Devon and thought that it would be a good thing to try at home. It’s a bit like an informal French tart. It’s very simple and a great thing to throw together on an Autumnal evening for a warming family meal. It looks pretty too doesn’t it?

galette

It’s very simple, it’s a shortcrust pastry filled with whatever you fancy. I went for goats cheese and caramelised onion topped with finely sliced quince in a fresh thyme pastry crust. If you don’t have quince you could slice and apple or pear over the top and it would probably be just as good.

Goats Cheese & Caramelised Onion Galette
Serves 6
Try this delicious informal French tart - the perfect thing for an Autumnal supper.
Write a review
Print
Prep Time
45 min
Cook Time
45 min
Prep Time
45 min
Cook Time
45 min
493 calories
35 g
119 g
35 g
10 g
22 g
188 g
162 g
2 g
1 g
11 g
Nutrition Facts
Serving Size
188g
Servings
6
Amount Per Serving
Calories 493
Calories from Fat 310
% Daily Value *
Total Fat 35g
54%
Saturated Fat 22g
111%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 119mg
40%
Sodium 162mg
7%
Total Carbohydrates 35g
12%
Dietary Fiber 2g
7%
Sugars 2g
Protein 10g
Vitamin A
24%
Vitamin C
7%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the shortcrust pastry -
  2. 100g butter
  3. 225g plain flour
  4. 1 teaspoon of thyme leaves - I used fresh but dry would be fine
  5. tepid water
  6. pinch of salt
  7. For the filling -
  8. 150g of goats cheese
  9. 1 large onion
  10. knob of butter
  11. 1 teaspoon of sugar
  12. 1 teaspoon of balsamic vinegar
  13. salt & pepper
  14. 1 quince, cored and finely sliced
  15. 1 egg
Instructions
  1. 1. Make your pastry. Rub the butter and flour together in a bowl until they are like breadcrumbs. Add your thyme and salt and combine. Gradually add the tepid water a couple of spoons at a time into your bowl until you have a ball of dough that isn't too sticky and wet or too dry. Wrap in clingfilm and put in the fridge to rest for half an hour or so.
  2. 2. Finely slice your onion and fry gently until soft and golden in the knob of butter. Once soft, season and add the sugar and balsamic vinegar and cook through. Set aside to cool a little.
  3. 3. Roll out your dough until it's about the thickness of a pound coin and roughly the shape of a circle approximately 30cm in diameter. Place on baking paper on a baking tray.
  4. 4. Slice or crumble your goats cheese (whichever works best with the cheese you've chosen) and place it in the middle of the pastry, leave an edge around the sides of about 6 or 7cms so you can fold the pastry up to make the classic galette shape later.
  5. 5. Top the cheese with your caramelised onions and then fan your finely sliced quince (or apple or pear) in an artistic circle on top of the onion.
  6. 6. Take a pastry brush and brush beaten egg around the visible edge of your galette. Now take a look at my picture of the finished galette. You will need to bring the sides of your galette over the sides and covering the top, leaving the middle of the galette open. Fold the sides in sections, working anti-clockwise so they roughly overlap. Gently press the folds together. It is meant to look rustic.
  7. 7. Brush with the beaten egg and dot the quince slices on the top with some butter.
  8. 8. Bake in a pre-heated oven 200°c for 45-50 minutes until golden brown.
  9. 9. Once baked, remove from the oven and leave to rest for 10 minutes, and then serve.
Notes
  1. This serves 6 for lunch, or 4 hungry people. I served my galette with new potatoes and salad.
beta
calories
493
fat
35g
protein
10g
carbs
35g
more
HodgePodgeDays http://hodgepodgedays.co.uk/

My goats cheese and caramelised onion galette was delicious and easy to make. I really liked how rustic and hearty it looked, and it’s always good to bring something to the table which makes everyone’s tummy rumble. The French often make sweet galettes with plums and such like, I have a feeling we’ll be eating a lot of these versatile galettes this year.

galette