Scapece (Zucchini)

This is a treat we would have right at the start of the summer. My Mum would only ever make it with the first zucchini/corgettes of the summer – before the seeds have a chance to thicken. I have made it as she used to with malt vinegar.

We would eat them after a day of steeping, simply on bread with a pinch of salt.

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Sunflower or Extra-virgin olive oil enough to fill the pan you use to 1 cm depth
8 first of the season (young) zucchini
12 leaves fresh mint, torn in 2
4 cloves garlic, in thick slices
malt vinegar (coeliacs please use red or white wine vinegar)
Salt

Wash the fruit and cut off the stem. Then slice into a 1cm thick (not too thin not too thick)

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Heat the oil in your chosen pan for frying.
Once it is hot add the zucchini to make a single layer in the pan. If you prefer you can do this in a larger pan deeper in oil 🙂

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Fry until turning golden, then turn each slice to colour on the other side.
Allow the zucchini to cool on some kitchen paper.

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Into a bowl or jar make the marinade of garlic, mint and the vinegar.

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Do not add the salt at this stage.
Add in the zucchini, cover with a lid or cling film.
Leave in a cool spot (not the fridge though) and eat up over the next 3 days.

🙂

Lovely

🙂

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Mushroom & Wild Garlic Tart with Chestnut Crumble. (Vegan and Gluten & Wheat Free)

My lovely girl has decide to take Cookery as her GCSE exam, but at school she struggles. She cannot eat wheat and although the school have said they will accommodate this, they don’t really know how to use Gluten Free flour and so she is frustrated and feels she is no good at cooking.

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When really all that is the matter is that she needs to be taught how to cook with Gluten Free flour as opposed to just following a wheaten recipe and subbing in the Gluten Free flour – mostly that doesn’t work, allowances have to be made.

Anyway, so I wanted to help her see she is very capable. SO we set about making this tart with a few fresh organic(!) ingredients I was able to pick up at the market on Saturday.

It all turned out fab, not only did it give her a little boost, we all got a lovely late breakfast – perhaps not a perfect nutritional balance – but utterly joyous!

I hope you all like it

😀

Mushroom & Wild Garlic Tart with Chestnut Crumble.

Filling
120g/4oz wild garlic

3 tbsp olive oil
2 onions, finely diced

2 cloves of garlic pressed
6 portobello (field) mushrooms, diced

Pastry

500g/1 lb Gluten Free plain flour
½ tsp sea salt

250g/8oz sunflower margarine at room temperature

75g/2½oz/heaped ½ cup sunflower or pumpkin seeds, finely chopped

250ml/10fl oz water with 1 tsp ground linseeds soaked in it

Tofu filling
400g/14oz tofu, patted dry

30ml/2 tbsp olive oil

40ml/3 tbsp lemon juice


1½ tsp sea salt

1½ tbsp dried thyme

1½ tbsp dried tarragon
1½ tbsp nutritional yeast (Engervita B12 is the one to find)

3 tbsp cornflour

Crumble
250g/8oz Chestnut flour
125g/4oz Cashew nuts
90ml/3 floz olive oil

Set the oven to 190°C/375°F Gas5
Make the pastry. Super simple to make this. Blitz the marg, salt and flour together until it is crumby. On a slow speed pour in the water and it will form a ball.
Use this to line a 29 cm flan case. When you roll the pastry do not worry that it break, there is not gluten so you can easily patch this pastry as you would when you were little playing with playdough. It will not suffer at all for it. It does not need to rest or be chilled as there is not stretchy gluten to make it misbehave. Line it with the parchment paper, fill with baking beans and bake for 35- 40 minutes until it is set.

To make the Tofu filling, process all the ingredients together in the food processor and set aside.
To make the Filling, heat a frying pan over a high heat. Add the oil and cook the onions until they are starting to colour. Drain from the pan but leave in the oil and then fry the diced mushrooms until they brown too. Add the garlic and wilt in the chopped wild garlic. Tip in with the onion and set aside.

To make the crumble just blitz the ingredients until they make a nice crumble, set aside.

Take the case from the oven.

Mix the tofu and filling parts together and pour into the case. Top with the crumble and return to the oven for another 20 minutes until it is nice and brown.

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You can serve it hot, warm, cold or chilled. We had it on it’s own (with a side of fresh fruit jam parts made from the scraps of pastry and a loaf of Fennel & Caraway Sourdough on the side 🙂

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Heaven Sent Hummus
 & Scarlet Rosita Fuls

What a weekend! Got robbed again – do I look loaded?

So just have to keep going hey, what else is there to do?

Also got the online shop ‘live’. And that has been well received.

In case you would like to join in on the chance to win a selection of goodies then go to the FB page
https://www.facebook.com/ScarletRosita
and ‘like’ it, then share the below status to your own page 🙂

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The draw is on the 24th May 🙂

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Then have a bowl of this, the most divinely creamy hummus and fuls you will have eaten

😀

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Heaven Sent Hummus

1 medium white onion
450g / 15 oz chickpeas 
30 ml / 1 fl oz freshly squeezed lemon juice
2 cloves garlic crushed through a garlic press
1/2 teaspoon sea salt
125 ml water or reserved chickpea cooking water
125 ml Olive oil

I suggest you use a can of chick peas but you are very welcome to use dried chickpeas if you can get hold of good dried ones. There are lots of very nasty dried chick peas that never seem to cook properly, so I leave that decision to you. But please note what I say. Not all dried chickpeas are born the same, do not feel that you have in any way cheated by using a can 🙂

To cook from dried: put the chickpeas in a large bowl and cover them with at least twice their volume of cold water and leave them to soak overnight. The next day, drain the water and, pop them in a medium saucepan, cover with fresh water and bring to a boil. Skim any foam that floats to the surface – otherwise it will boil over. Cook for 30 to 50 minutes, sometimes even longer, depending on freshness, to become tender. When cooked they will break up easily between your thumb and forefinger.

Peel the onion and cut into quarters, slather in olive oil, wrap in foil and roast in a hot oven for 20 minutes until it is tender and sweetly fragrant.

Scoop a cup of the cooking water and set to one side. Now drain the chickpeas and refresh in cold water to cool completely.

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Now if you have used the dried or canned chickpeas you will gently squeeze each pea to remove it’s skin. If you have chickens they will love these skins.

In a food processor, blend the chickpeas with the cooled , roasted onion and add in through the funnel the lemon juice, garlic, salt and olive oil and blend until pureed. Check the consistency (you’ll want it like a nice thick custard as over the next few hours, if left in the fridge, it will firm up nicely). If its too thick drizzle in some water or the reserved chickpea cooking water until you get the texture you want.

Pour it into a bowl and pop it in the fridge for at least an hour to allow the garlic to develop and the texture to firm a bit, but if you can’t hold off, then just grab a cracker.

Scarlet Rosita Fuls
1 Romano Red pepper
450g / 15 oz kidney beans 
30 ml / 1 fl oz balsamic vinegar
2 cloves garlic crushed through a garlic press
1/2 teaspoon sea salt
125 ml water or reserved cooking water
125 ml Olive oil
1 handful of fresh flat leafed parsley

Again I suggest you use a can of kidney beans but you are very welcome to use dried if you prefer.

To cook from dried: put the kidney beans in a large bowl and cover them with at least twice their volume of cold water and leave them to soak overnight. The next day, drain the water and, pop them in a medium saucepan, cover with fresh water and bring to a boil. Boil very ferociously for 2 -3 minutes, then lower the heat to a simmer and cook for 40 to 60 minutes, until they are nice and tender.

Wash the pepper and remove the green top and inner white seeds, slather in olive oil, wrap in foil and roast in a hot oven for 20 minutes until it is tender and sweetly fragrant. Allow to cool.

Drain the kidney beans and refresh in cold water to cool completely.

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In a food processor, blend the kidney beans with pepper and add in through the funnel the vinegar, garlic, salt and olive oil and blend until pureed. If its too thick drizzle in some water until you get the texture you want.

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You can add in a teaspoonful of Engervita B12 as it is essential for anyone following a Vegan diet to make sure they have a certain source to supplement this vitamin as it is not for sure that it will be eaten from natural yeasts etc.

Frugal Feast, Gorgeous Green, Super Simple, Meatless Monday

Just a quicky – cheapy- nutritious – delicious dish.

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This brings together the sweet and salty with the mellow and sharp, perhaps not to everybodies taste, but I like those contrasts.

Get yourself down to the market and you will save yourself a fortune. Have a look here

However I concede that some trendy food markets are more expensive than shops. I popped into Borough Market yesterday and they were charging £26/Kg for Medjool dates and they were nowhere near as good as the ones I bought on my local food market.

Everyone says they are broke, so let’s save money and eat really well too

😀

Frugal Feast, Gorgeous Green, Super Simple, Meatless Monday

2 heads of Calabrese
1 large Sweet potato
3 cloves of garlic
1 dssp rosemary
2 tbsp balsamic vinegar
125 ml olive oil
1 tbsp tomato paste
Seasalt
500g Penne Pasta
12 -15 leaves of fresh basil, washed and torn.

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Pre heat the oven to a furnace like 475˚F/240˚C/Gas 9.

Wash the Calabrese and cut into thumb sized ‘trees’.

Peel the sweet potato and cut into 1- 1.5 cm cubes.

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Place the potato onto a baking sheet and add the Rosemary, a slick of the olive oil , the vinegar and a sprinkle of sea salt.

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Roast for about 15 minutes, shaking and turning the pieces once every 5 minutes. You want them nice and caramalised on the outside.

Cook the Calabrese in salted boiling water for 5 minutes, so it is softened but not totally collapsing.

Cook the pasta as instructed on the packet.

Peel the garlic and crush in a press.

Once the Calabrese is cooked, drain it, refresh with cold water, drain and set to the side.

Remove the sweet potato from the oven and set to one side.

Drain the pasta and save 125 ml of the pasta water. Leave the pasta to one side.

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Add the remaining olive oil to the now empty pasta pan and quickly cook the garlic for maybe 30 seconds to a minute – just enough to take away the acrid bite of the garlic.

Add the tomato paste and cook for a few seconds. NAd the basil, just to wilt it.

Add the reserved pasta water, bring up to the boil.

Add in the pasta, the potatoes and the Calabrese, the basil and mix with little pity so that the green and the orange of the vegetables starts to break down around the pasta.

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This is delicious.

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

Slightly Special Spaghetti with Pine nuts and Avocado

What a week, Southwark Council Environmental Health came to check out my market stall (tense, tense, tense) and it was passed into the top tier for Health & Hygiene Standards – phew- when I get that certificate I shall be displaying it 😀 Funny the things we worry about, I knew there was nothing to worry about and still I worried – such a wally 😀

Annnnyway ……

Here we are again with a gem for ‘Meatless Monday’.

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This one is a little more that the usual store cupboard recipes that I try to blog (for the sake of our health and wealth).

I have added Mozzarella as my daughter loves it this way, but it is perfectly delicious without and is then (of course) a Vegan recipe.

I also think that this one is great for when you are having good friends over for a supper and no one wants anything too stiff and long lasting and the conversation is silly and company are happy to lean on each other and have a good old belly laugh.

Again, it is super quick to make – 25 minutes from start to finish, all fresh and bright straight from your kitchen and we are all in need of a little fresh and bright (it is freezing here in England).

It is a rich and rounded flavourful dish – a delight.

Enjoy!!

Slightly Special Spaghetti with Pine nuts and Avocado

Parsley,
1 large onion
5 cloves of garlic
2 tbsps of mild olive oil
250g / 8 oz bag of spinach
1 tbsp Balsamic vinegar (any vinegar will do, but balsamic have more flavour notes)
60g / 2 oz Pine nuts (toasted if you can)
2 Ripe Avocados
125 ml / 1/4pt water or stock or noodle water
120g / 4 oz Mozzarella (drained) Obviously leave this out if you want to make this Vegan
500g / 1 lb spaghetti
2 oz Good olive oil
1 lemon juiced

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Roughly chop the parsley.
Peel the onions and garlic. And slice them 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. Add the garlic and the balsamic vinegar, turn the heat to it’s lowest setting.

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Heat a pan with 2 tbsp of water to boiling, as that is happening wash the spinach.

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Then pop it onto your board and give it a rough chop, leave the leaves fairly large (just run the knife through he mass maybe 5 times) and pop into straight into the pan, put the lid on. Leave it over that high heat for maybe 1 minute.

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That is it, give it a good drain, but don’t squeeze it. Leave it to one side.

In the middle of all that get a pan of salty water on the boil. (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).
Add a ladle of the pasta water into the onion and garlic mix.

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Heat a small frying pan. Pop in those lovely pine nuts.

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Now stay with them and shake the pan over the heat as they start to toast.

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Keep shaking or they will burn. Tip them into a dish and leave them to one side.

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If you are using Mozzarella, then drain it now.

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Split the avocados, discard the stone and then run your knife through the flesh (whilst it is still in it’s peel) in a criss cross manner.

Everything should now be good to go.

So transfer the onion sauce mix into the now empty pasta pan. Add the lemon juice, the good oil and let it get hot again.

Add in the pasta. Good stir.

Add the spinach. Good stir.

Use a spoon to scoop the avocado in to the pasta. Good stir.

Tear the mozzarella, add it. Good stir.
(At this point I feel like one of Shakespeare’s Witches over my cauldron)

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Add half the parsley and half the pinenuts and give it the final stir and tip it into the serving bowls

Sprinkle the last of the pine nuts and parsley and dig in

😀

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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

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.

‘Meaty’ Spicy Rice – A Vegan Treat We All Love To Eat!

Here we are on a Monday again and I love the idea of trying to go one day a week without any meat. I’m not a Vegan (as I have said many times, I just love good food) and I know I can get so many more exciting flavours and dishes going with all the fruits, vegetables, nuts, seeds and legumes there are out there.

But I do know that sometimes best intentions are scuppered by a lack of experience or options.

This dish is for people that want to try a ‘Meatless Monday’ (or any day really) but like the texture of meat and would miss the ‘meat’ on the plate

It is full of flavour, super simple and uses ingredients you will have in your food cupboards. (Really, nothing too out there at all)

If you are living in a lovely part of the world where things are growing (it is snowing AGAIN here) then please feel free to top with a big handful of chopped parsley, or better still, fresh coriander leaves, mint and rocket … oh yeah!

And .. wait… AND it is outrageously cheap to make

For more ideas, have a look at this fantastic blog that is just starting 🙂

http://billievita.wordpress.com/2013/02/24/jour-1/

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‘Meaty’ Spicy Rice – A Vegan Treat We All Love To Eat!
serves 6

1 large white onions
3 medium sized carrots
2 stalks of celery
4 cloves of garlic
1 Butternut Squash/sweet potato/swede/parsnip (what you have preferably in season 🙂 )
2 tbsps of olive/sunflower oil
2 tbsp Tomato puree
1 Bay leaf
1 tsp Dried Oregano
1 tsp Dried Parsley
1 tsp Coriander spice
2 tsp Cumin spice
1 litre / 2 pt water or vegetable stock (from a cube is ok but if you have any of the superb but totally underrated cabbage water – then use that)
2 cups/240g/8oz Rice (I prefer brown for this dish as it adds to the ‘meat’)
1 cup/ 120g/4oz Couscous
400g / 14 oz Can Kidney Beans (or whichever is your favourite) drained
2 cups frozen peas
60ml/2 fl oz Good quality Olive oil

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Peel the onions, carrots, squash (remove the seeds) and garlic. Wash and trim the celery. And chop everything up but not too small, through the halved onion cut though it 4 times in one direction and four times in the other, that’s enough, you want to have something to chew on.

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Heat the 2 tablespoons of oil in a large, heavy frying pan and over a medium heat.

Saute the onions, carrots, celery and squash (or whatever you have chosen) until they start to soften and turn translucent.

Add in the garlic and give it a good stir

Now add the tomato puree and the stock, Bay leaf and Oregano, Parsley, Coriander and Cumin.

Let them cook for a minute.

Now add stock/water/amazing cabbage water and bring up to the boil.

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Add in the beans and then add in the rice. Give it a good stir and bring it up to the boil.

Now turn down the heat to a simmer, pop on the lid and allow it to cook for 5 – 35 minutes (check what the rice packet says – Basmati will take 10 minutes but my brown rice needed 40 minutes)

Just check the pan every 10 minutes as depending on the heat you’ve used, the type of rice, the moistness of the vegetables, you will probably have to add some water now or take the lid off to allow it to dry a little The fluid level should be just visible under the top layer of food.

Add the peas. Bring up to the boil again.

Now add in the olive oil and the cous cous. A nice big stir, lid on – now go wash the pans, go look out the window, pour a cuppa tea or a glass of beer.

You are ignoring the pan completely for 10 minutes.

Now it is ready, run a fork though it to loosen the grains. Dish up.

This will surely be the dish that will convert the ‘Vegan Curious Meat Eater’.

😀

My photos show me cooking a much larger quantity than the above recipe 🙂

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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

Mushroom Soup (with room for the Vegan too)

We eat soup so often in this house. I love it’s standby nature. There is something that makes my heart glad when I make some really good soup, all fresh natural ingredients and I pop it into the fridge for anyone to help themselves to a bowl when they need it.

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And it just could not be easier, honestly it is quicker than driving to a take away and you will not have to suffer those ‘just ate yucky stuff’ feelings afterwards either.

See how I’m taking care of you

😀

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Mushroom Soup

2 large onions chopped
3 cloves of garlic chopped
60 ml /2 fl oz olive oil
500g / 1 lb mushrooms
2 -3 teaspoons dried tarragon
1.5 liters / 3 pints Vegetable stock
500 ml / 1 pt soya cream or double cream
2 tablespoons of cornflour

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Use a cloth to clean the mushrooms of any dirt, if possible don’t wash them in water as they will go soggy.
Heat the oil over a high heat in a nice capacious pan.

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Add the mushrooms, you want to hear a wild sizzling coming from them as they start to brown up very quickly.
Add in the onions and turn the heat down to medium high and allow them to start to brown too.
Add the garlic, stir and allow to cook for another minute.
Add the tarragon and add the hot vegetable stock.
Bring it to the boil and allow to cook for 5 minutes.
While that happens, mix the cream and the cornflour together.
As the soup boils add the cream mix in and stir well.
Bring back up to the boil then turn off.

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You now need to blend the soup. I like to use a stick / immersion blender but you can use a liquidizer or a food processor.

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Eat!

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Told you it was quick.

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