Deeply Tasty Borlotti Bean Noodles with Cashew Nuts (Vegan)

This is one of my stand by ‘didn’t get to the shops, run out of time and everyone is hungry’ dishes. Surely most people will have most of these ingredients in their food cupboards! (is it just me?)

Everyone loves this, it is very savoury and satisfying and best of all, on those days when you have been running from the moment you woke up – it is quick.

Vegan and ticking those nutritional boxes. Please feel free to top with a big handful of chopped parsley (I don’t always have fresh parsley in the kitchen, but I do have it fresh from the garden in the summer – but this ain’t summer!)

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Try not to skip the prunes, they add a great depth of flavour.

Tuck in ….

Deeply Tasty Borlotti Bean Noodles with Cashew Nuts
serves 4
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400g / 14 oz Can Borlotti Beans (or whichever is your favourite) drained
3 medium sized onions (I like to use red and white if I have them)
5 cloves of garlic
5 prunes
2 tbsps of olive oil
1 tbsp Balsamic vinegar (any vinegar will do, but balsamic have more flavour notes)
120g / 4 oz Cashew nuts (toasted if you can)
125 ml / 1/4pt water or stock or noodle water
500g / 1 lb spaghetti, rice noodles, cellophane noodles (which you like)

Peel the onions and garlic. And slice the onions but not too thinly.

Heat the oil in a large, heavy frying pan and over a medium heat saute the onions until they start to soften and turn translucent.

Whilst that is happening get a pan of salty water on the boil for your chosen noodles. (Follow the instructions on the pack for how to cook them. If they are ready before the main part then just drain them, run cold water through them for the count of 5. Shake as they drain and then pour another tablespoon or two of oil over them and stir through to stop them sticking).
Chop the garlic and prunes and add in to the pan of onions.

Let them cook for a minute.

Now add the beans. Depending on the heat you’ve used and the juiciness of the onions, you will probably add some water now. I usually just add a ladle full of the water from the cooking pasta or noodles – just enough to slacken the onions and allow the prunes to melt in. Add the beans to heat through.

Add the drained noodle to the pan of onions and toss well. If you are adding parsley, then add it now.

Plate it up and toss on a good handful of cashews.

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This is so tasty, you will have it as a regular I am sure

😀

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Apple Chunk Cake (This Cake Will Change Your Life)

I love fresh fruited cakes and I have a surfeit of recipes. It’s that whole ‘a little of what you fancy does you good’ mentality. I think it stops the horrible guilt of finding you’ve eaten most of a packet of plain chocolate digestives (not that I’ve ever done that 😉 ). As far as cakes go, this is one to eat and enjoy with an almost virtuous glee – lots (I mean LOTS) of fresh fruit and not solid fat, can’t be wrong.

This one is definitely for us who admire the marriage of ‘cinnamon and apple’.

For you, yes it is.

Just on a practical note, the batter is quite stiff (almost plaster like). Worry not, it has to be to soak up all the juices from the eating apples you will use.

Again it is a BIG cake, so if you want you can halve the measures and cook in a 21 cm bundt pan or 23 cm cake tin and check for done-ness after an hour.

🙂

Apple Chunk Cake (This Cake Will Change Your Life)

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6 apples, sweet eaters

1 tablespoon cinnamon

5 tablespoons sugar
500g / 1 lb Self Raising flour, sifted
1 level tsp baking powder

1 teaspoon salt
500g / 1 lb muscavado sugar

250ml / 1/2 pt vegetable oil

50 ml / 2 fl oz orange juice
50ml / 1 fl oz natural yogurt

2 1/2 teaspoons vanilla paste

4 eggs

Preheat oven to 350˚F 180˚C Gas 4.
Parchment line and grease a 29 cm cake pan.
Mix together the cinnamon and the spoonfuls of sugar (I do use Muscavado but you cab use brown or white, it’s up to you)
Stir together flour, sugar and salt in a large mixing bowl.
In a separate bowl, whisk together oil, orange juice, sugar and vanilla.

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Peel, core and chop apples into chunks.

Toss with cinnamon and sugar and set aside.

Mix wet ingredients into the dry ones, then mix in the beaten eggs.

Pour half of batter into prepared pan. This is a stiff batter, almost like plaster (trust me here).

Spread half of apples over it.

Pour the remaining batter over the apples and arrange the remaining apples on top.
Cover with a disc of greaseproof paper to stop it browning too fast.
(After 1 hour and 15 minutes remove the disc of paper.)
Bake for about 1 1/2 hours – 2 hours, or until a tester comes out clean.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Potato Cakes (Option for Vegan and Gluten & Wheat Free)

I love food that is made with care and attention and I am a fan of the potato, I love the nuances of flavour and texture. For me Potato Cakes are all about the potato. I don’t add anything to them to perk up the flavour as what I want is the flavour of the potato to shine through.
These are something that I make maybe twice or three times are year, everyone loves them and there is an almost stunned silence once they are actually tasted. Did you ever have this experience as a child? Your Mum has got some new potatoes (my family were peasant farmers from the south of Italy so our potatoes came from the back garden damply, dirty and sweet smelling, a quick rinse under the cold tap and straight into the pan). We were little and we just never had snacky things around, so when it came to meal times we were hungry. Mum would squat down with the pan of potatoes on a chair and with her skilled, heat resistant fingers she would peel the skin from the scalding potatoes, break them in two, blow on them and share the pieces between me, my big brother and my little sister. That flavour of potato fresh and unadulterated has a simplicity that is rare.
These potato cakes are all about the potato.
I prefer waxy- you may prefer floury- try them, learn which potato is the one YOU like mashed, or roasted – you don’t need to be told, go cook, eat, share, enjoy!

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make about 18

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450g / 1lb waxy potatoes (Estima, Nicola, Wilja, Melody), peeled
225g / 8 oz, plain flour or Gluten & Wheat Free Flour
250ml / 1/2 pt liquid (cooled vegetable stock or a milk – Soya/ Goats/Dairy, your preference)
1 tsp Sea salt
1/2 tsp ground black pepper
4 tbsp olive oil (as needed – have to just add my dad would kill me for frying in extra virgin, please use a simple ‘Mild Olive Oil or even vegetable oil)

Boil the potatoes in a pan of salted water for 15–20 minutes until soft.

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Drain then and cover in cold water for about 30 -40 seconds, this will make them just cool enough to handle (not any longer as they will become wet inside). Now begins the apprenticeship in ‘asbestos fingers’.

Quickly peel the skin away and discard and put the potatoes back into the pan.

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Mash them as normal don’t worry if there is an occasional larger piece, they will taste great in the final cake. Allow them to cool for 5 minutes.

Sift the flour pepper and salt
Mix the flour and potatoes and start adding in the liquid.

It needs to have a consistency like a firm cake batter (this quality is dependent on the potatoes you use) It needs to be able to hold it’s shape without being so hard that it cannot expand a little as it cooks.

Heat the olive oil in a heavy based frying pan over a medium heat.

Now I like to use an ice cream scoop but you can use a couple of dessert spoons to make up the cakes, add them straight into the hot oil as you scoop.
It should take 2-3 minutes to brown to a nice golden colour, any faster and you need to turn the heat down, otherwise they won’t be cooked through. Any longer and they will just absorb all the oil and be heavy and greasy – so turn the heat up a tad.

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Turn them and press them down so they make a sort of skirt of collar around themselves (so they are 1.5 – 2 cm thick).

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As they cook pop them onto a warm plate with kitchen roll on to absorb the excess oil.
These can be served as an accompaniment to other food but we tend to eat them on their own with some boiled cabbage or white beans and red onion stew, they are very nice with some Sweet Chilli sauce too.
Simple and classic.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana ‘Ice Cream’

I know I have said it before but I just love yogurt, I have no upper limit to how much I can eat, I love it with savoury dishes, sweet, cakes, on it’s own, in soup and frozen. I can eat Greek, live, No Fat and some fruit too.
Sooooo, if you have a similar not so evil vice – then brace yourself for a hurricane is about to sweep through your food world.
We are talking ‘ice cream’ here – mothers come back, dieters come back, Raw eaters come back, vegans come back – just let me finish. This is ultra virtuous and I cannot believe that you will not find a very happy, frequently visited place for it in your repertoire of snacks/puddings/breakfasts etc.
And it is the easiest think you will have tried. Just go look at those over ripe bananas that are about to start spewing forth those little fruit flies – they are ideal, but any banana is good.
Enough talk, here it is …..

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Banana ‘Ice Cream’

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Start with maybe
3 bananas
I also added Vanilla and raw cocoa nibs (but you do not need to, it doesn’t ‘need’ it.)

Peel banana, cut into chunks.
Spread over a tray or plate (that will fit into your freezer.

Give them at least 30 minutes (depending on your freezer but they are frozen after 30 minutes in mine).

Throw them in your food processor fitted with a blade (this is when I added 2 teaspoons of vanilla), I started mine on medium speed for 2 minutes, then the highest speed for about another 5 minutes.
You may find you will need to stop it every now and then to push the banana down.
The bananas will get increasingly light, fluffy, and smooth.

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By the time you’re done, you’ll have a bowl of creamy, smooth, soft ‘ice cream’
You’re done, now scoop it into a bowl and tuck in. I added a sprinkle of raw cocoa nibs (for flavour and to kick up the nutrition even further).

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As a treat for children this is surely a no brainer.
If you’re going to serve it at a supper party you can make a raw ‘chocolate sauce’ – just mix 2 tablespoons of agave nectar and 1 tablespoon cocoa powder for each 2 portions and
drizzle it over the top.
I can not describe just how delicious this is! You just have to make some .. it’s too easy, there is nothing to stop you, and yes, you are very welcome.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

RAW!!! Blueberry Pie

Well this has proved to be a breakfast dream.

I struggle to eat breakfast, I can go for a fresh juice but I cannot be doing with cereal or bread or yogurt (which I have no upper limit for how much I can consume). And I only eat any cooked foods very much nearer to lunch or after I have had an evening pretending to be a teenager again (and that is a folly I rarely succumb to).

And then along came RAW! Blueberry Pie. I made this in response to a recipe (on Pin Interest which came from therawbuzz.com) that I wanted to try, but for January in Blighty it was missing a certain substantial quality that would make it have those winter comfort factors that are demanded of food by any sensible person on a day when it is -6 outside.

As with all RAW recipes there is a lot of faffing fiddle, but once you have come to terms with the fact that to make the raw foods edible and digestible there has to be much preparation, then it’s very straight forward.

I must warn you that once I had eaten a piece I could actually feel the rush of energy coursing through me like some sort of caffeine on cocaine kinda rush (that is in no way something I have experienced, my life is very pedestrian really). What I am saying is, it did what I have all my life dreamed my chosen breakfast should do – it energised me.

And it really does taste very good too. I’d say that the ‘filling’ would be very good in a glass as a sort of Raw Syllabub (I did have a small glass of it – just to check)

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Blueberry Pie
For the base
10 oz 2 cups hazel nuts ground or whole (the whole nuts will be ground)
1 tsp pink Himalayan salt
5 oz 1 cup prunes
2 oz 1/2 cup medjool dates
2 oz 1/2 cup desiccated coconut

Put the prunes and the dates into a bowl and soak with 125 ml of water for 30 minutes.
In a food processor, blend the hazelnuts (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)
Set the nuts to one side
Put the salt and prunes and dates with 3 tbsp of hazelnuts into the processor and blend until you have a soft paste.

Now add the rest of the nuts and coconut and process to a ‘dough’ or until the it forms a ball.

line a 21 cm/ 9″ square pan with cling film. You can spray a mist of oil if you like now.

Press this mixture into the bottom of the pan.

Cover the top with a little cling film and use an identical sized tin to press the base flat, or use a potato masher or your own hand.
Pop it into the freezer whilst you finish the filling.

For the filling:
1 1/2 cups chopped dates
1/2 cup dried pears chopped
1 cup ground almonds
2 oranges juiced
1 tbsp melted coconut
1 tbsp chia seeds
pinch of sea salt
2 cups blueberries ( a few fresh ones to go on top)

In the food processor blend the dates pears, almonds and orange juice until it becomes a smooth paste.

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Now add in the salt, blueberries and chia seeds and give it a quick blitz (not totally broken down).

Work quickly now as the chia seeds will be thickening the mixture, pour the mix onto the base

and top with those few blueberries.

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Freezer for 30 minutes or until you need to use it.

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Give it 10 minutes to lose the hardness and away you go.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Rye, Wheat & Caraway Biga Sourdough Bread

I love this bread, the basic recipe is the one my lovely Mamma used to make, but I have added in a few flavours that I particularly like and it helps to rack up the nutritional values too.

My Mamma (have I said this already) is an amazing cook and as a child my taste buds were in absolute heaven everyday. We all went home for lunch everyday and I didn’t really get to taste anyone else’s cooking until I was perhaps 7 or 8 years old.
When I was 9 years old I made a complete fool of myself at school. I think I had been made to eat something from the school kitchen for some reason and I stood up in front of the class and announced that my mums food was the best because she had a special flavour that came out of her hands. How they laughed – what a wally I was!!

I also got into a fight with two girls when I was 12 because they insisted I was lying when I talked about how we made bread at home. So silly 😀
We all having a food culture one way or another, I really hope that you read these and like what you find, go off and make them and share them with people you love and strangers too
🙂

Rye, Wheat & Caraway Biga Sourdough Bread

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Biga Starter (see previous recipe)


1 piece of starter, the size of a large egg, at room temperature

100 ml warm water

5 oz organic, unbleached white flour
Mix these together and leave them in a bowl in a warmish spot for a day to get really going (make sure the bowl is much bigger than the mix so it has room to grow)

90 g 3 oz Rye Grains
90g 3oz Wheat grains
2 dssp caraway seeds

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After you have got the Biga waking up, pour hot water onto the wheat and rye grains and let them soak over night. In the morning drain them and add them with the caraway seed into the flour as the dough is being made.

For the dough:

500g 1 lb wholemeal flour

1 1/2 teaspoons sea salt

biga starter from yesterday

250 ml 1/2 pt water

Sift together the salt and flour
Put it into the food mixer bowl (or just a mixing bowl if you are doing it by hand).

Add in all the other ingredients and using the paddle (or your hand) mix for a few minutes to bring everything together.

Let it be for 10 minutes and now you can give it a really good mix, knead for a good 10 – 12 minutes, really getting into it and stretching the dough.

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If it is too dry add more water, this dough should be somewhat sticky, really much softer than you would expect. This is not the recipe ( you will have made at school that is very quick, so the consistency is different)

I leave the dough to rise in its bowl, covered in cling film in the refrigerator for 10 – 12.

Remove from the refrigerator and allow it to warm up at room temperature an hour.

Divide the dough into 2 pieces, and shape then how you like, I prefer to cook them in a loaf tin so that they are nice and tall for slicing.

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Cover the bread and let them rise in the fridge for another 10 -12 hours, until they have doubled in size.

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Preheat the oven to 450° F 230˚C Gas 8.
Now you can spray them with fresh water from a mister or sprinkle some water on top of them, this gives them a chance to rise and then gets a nice crust going too.
Bake them for 25–30 minutes, you can check if they are cooked by tipping one over and rapping the base with your knuckles, it’ll sound like you’re tapping on the sole of your shoe – YAY! ITS READY!!

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Try not to eat the entire thing before it has even cooled 😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Good Gravy for The Non Meat Eater

Good Gravy for The Good Non Meat Eater

This recipe sticks to certain cooking principles and then goes a little off the beaten path.

Initially you are employing the same methods to get ‘flavour’ as you would should a hunk of meat be involved, so you will brown the vegetables and you will use the ‘Holy Trinity Of Veg’ (angelic hoards in blissful voice here) of Onion, Carrot and Celery!

Then we will add a wine vinegar reduction to give that depth and perfume that you get in a good gravy.

And the big secret to any good gravy (and no one wants to say it because it is cheap and so unglamorous) is that you use vegetable water (from the boiled veg for that dinner) carrot is good, but without any doubt the best vegetable water is cabbage water … it’s just true, don’t be angry .. I’m just the messenger.

1 onion sliced
2 carrots sliced
2 sticks of celery sliced
1 dssp sunflower oil
1 bay leaf
1 tsp brown sugar
2 tbsp plain flour
1 tsp Engervita flakes (Nutritional yeast flakes – his is optional but its very nice and savoury)
1 lt vegetable water (cabbage, sprout, carrot, bean, broccoli or cauliflower are all good)
2 vegetable stock cubes or 3 tsp Marigold veg boullion

wine vinegar reduction
250 ml dry white wine or red wine
1 finely diced shallot (if you like but not essential here)
125 ml white wine vinegar or red wine vinegar
1 sprig of Tarragon or Thyme (or 1/2 tsp dried)
4 black peppercorns

Fry the veg in the oil over a medium heat for 10-12 mins so they soften and start to brown.
Add in the flour and mix it into a paste that you can build you gravy from

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using the vegetable water stirred in and brought to the boil in between additions until all the liquid is added.
Allow this to simmer for 10 minutes while you make the wine reduction.

You choose if you want to use red or white wine, if I use white I add Tarragon, for red I use Thyme.

Add everything into a small pan and bring to a fast boil for about 5 minutes, until you have 3 -4 tablespoons of a nice thick liquid.

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Add it straight into the gravy and stir well.

Strain it though a sieve and serve!.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest