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.

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Frugal Feeding, Green & Gorgeous For Meatless Monday

You are probably starting to get the message that the food I make most regularly contains a lot of vegetables and is inexpensive to make.

I hope you also notice that it is very tasty and leaves you with a spring in your step not a need for a long nap 🙂

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This is so delicious even the youngers in the house gobbled it up with gusto and went back for 2nd helpings.

Don’t worry that this seems like a lot of cabbage to pasta, the cabbage shrinks as it cooks and the pasta will swell 🙂

To make this s Vegan dish just leave out the Mozzarella, it is still delicious, I add it as Daughter No2 loves it and I love her.

😀

Frugal Feeding, Green & Gorgeous For Meatless Monday

for 8 people

500g/ 1 lb spaghetti
4 tbsp sunflower oil
2 small white onions
1 large Savoy cabbage
2 cloves of garlic
1 small bunch coriander (if you like)
2 fresh mozzarella
65ml/ 1/4 pt olive oil
125g/ 5 oz salted cashew nuts
sea salt
big splash balsamic/ red wine vinegar ( or lemon juice if you don’t have a nice vinegar)

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Wash the cabbage leaves and collate them in the largest and hardest leaves through to the smallest and most tender.

Peel the onions and slice thinly.

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Slice the cabbage like a chiffonade. (Like a shredding really)

Crush the garlic.

Drain and then tear the mozzarella into chunks.

Wash and roughly chop the herbs.

Put a large pan of water on for the pasta (cook as instructed on the packaging).

Heat a large frying pan on a high heat with 4 tbsp of oil.

When it is hot (but not smoking) add in the onion and allow to start to brown on a very high heat.

Add in the cabbage and allow to wilt and soften, keep it on the high heat. You may need to add a few splashes of water.

Add a good pinch of sea salt

Add the cabbage from the toughest leaves through to the most tender.

Once it is well wilted add the garlic and stir well. Add in a ladle or two of the pasta water and the oil.

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Drain the pasta and add into the cabbage and toss well together.

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Add the cheese, nuts and herbs and toss again

Serve in big bowls

😀

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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.

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

Baba Ganoush

This is really easy to do and so worth it. The charring is the key to that distinctive flavour. Now in this recipe I have not used any sesame, as I have some problems digesting them and they are in the ‘Top 10 Most Unwanted’ because of the digestive disturbance they cause (in the Top 10 there’s also Mustard and stuff – I might blog that later).

The Tahini that is usually used helps to add body to the dip, but don’t worry as the combination of oil and lemon with give this dip a nice curd like quality and if you need to you can just stir it before you serve it.

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I hope you like it

🙂

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Baba Ganoush

2 aubergine washed
1 red bell pepper
250 ml / 8 fl oz olive oil
125 ml / 4 fl oz lemon juice
4 cloves garlic,
1 large bunch fresh parsley
sea salt to your taste

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Wash the aubergines and pepper and prick all over with a fork, make sure it pierces the skin.

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Now either get the grill (broiler) really hot or light one of the gas burners on your stove. Just get the aubergines and the pepper resting into the flames so that the skin chars and blackens. Keep turning as you need to.

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As that is happening put the salt, lemon, oil, parsley and garlic into the food processor (or a pestle and mortar, or else you can get the garlic and salt onto a chopping board and start to chop very finely).

Once the skin is well blackened and the flesh feel soft remove the aubergines and pepper from the heat and carefully remove the skin (you can put them into a freezer bag, or let them cool a little). Roughly chop the flesh and add to the processor. (or continue in the mortar or chopping on the board, then transfer to a bowl and add in the oil and juice and beat well)

Blend really well to a nice paste and that’s it!

Serve with some good bread, crackers or vegetable sticks, over rice, with lentils or as a dip for potatoes …….. really loads of ways to serve this.

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Pssst … I had this for my lunch today and I just could not get enough of it onto the piece of bread. It is seriously good.

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