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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Perfect Eggs #2 Scrambled

This is the second in a little collection inspired by my delightful Daughter No2. As I have said has had a confusing relationship with eggs, she likes the look and smell of them, we kept hens ourselves until a few years ago.

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And we loved them, they were a daily visitor into the house and of course we had to feed them and clean them and take care of them if they were poorly.

And there is nothing as exciting for a small child, used to animals, than to go out gathering the eggs in the morning. But she couldn’t eat them. Until recently!

And now a love affair has truly begun, she wants to learn how to cook them so that she can prepare a quick nutritious meal for herself. (‘ats ma gurl!)

Already her fragile confidence has started to build. I had hoped that my love of and daily practice of cooking would be somehow absorbed by my children, but it seems as though what it has done has created a very high standard that they feel they have to attain. I would never have wanted that. Sadly my mad love of the art that I have practiced with determination since the age of 8 has given the impression that it is effortless.

I regret this. I have had and still do have failures, recipes that do not work out and I have to try again.

I think my Mum did me a great favour, all be it ostensibly as in reality she was just very busy, fruit and veg to grow, 3 kids, animals everywhere. There wasn’t huge amounts of time for any instruction. But I was allowed to go in the kitchen and just ‘try’ to cook and everything was eaten with varying amounts of pleasure but always with gratitude as we were always hungry.

Enthusiastic eaters are an amazing spur to a keen but unskilled novice cook 😉

😀

We had these with
https://scarletrosita.wordpress.com/2013/01/07/cheese-scones-best-most-tasty-fool-proof-recipe/

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Perfect Eggs #2 Scrambled

2 or 3 eggs
Small non stick pan
a pinch of sea salt
1 teaspoon of butter
a splash of milk or water
a little chopped parsley (we like the taste)

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Crack the eggs into a small bowl and whisk with a fork to break it up well. I add a pinch of salt at this point as it helps to break down the structure making a creamier dish. But if you do not take salt then just leave it out.

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Melt the butter in the pan over a medium heat.

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Once it is melted , turn the heat up and tip the egg into the pan and start stirring, making sure you get every tiny spot on the base of the pan.

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Once the dish is about 1/3 scrambled, turn the heat down to low and keep mixing very well.

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As the egg looks 3/4 done, remove from the heat and ad the splash of milk or water.

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There is enough heat to finish cooking the egg. This way you get a delicious soft dish that is easy on the digestion as opposed to a dish you could bounce off the walls and sits in your stomach refusing to move on.

Carefully tip the egg mixture out onto your plate.

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Maybe add a flourish of chopped parsley.

Great stuff.

🙂

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’ (While 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.

https://www.facebook.com/ScarletRosita

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.

Creamy Potatoes

This is another one of my one pan, ‘Potatoes Are Always A Good Meal’ recipes – I love potatoes, yes I do.

I do like these with a waxy potato as they need to keep their shape as they cook. This dish is so much more than the sum of it’s parts.

I like to make it with Soya cream, but it is absolutely delicious made with dairy cream too, it’s up to you.

You can of course have these as an addition to a larger meal, but it is so tasty, every time I make it everyone remarks on how good it is, and to put anything else with it would confuse the diner as to what is the star of the show and these are definitely the star.

And it’s cheap, have some for lunch tomorrow, everyone loves it … can’t be wrong!

Enjoy

😀

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Creamy Potatoes

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4 tbsp olive oil (just a mild one) or vegetable oil even
3 Spanish onions
2 kg/4lb potatoes, here I used Lady Balfour (a medium waxy variety, or Estima or Desiree even Charlotte)
500ml/20 fl oz soya cream/double dairy cream
390ml/15 fl oz vegetable stock
salt and fresh black pepper
a nice handful of fresh chopped parsley or a large tablespoon of dried

Preheat the oven to 150˚C/300˚F/Gas 2.

Get a nice sturdy roasting tin that you can heat on the stove top. Add the oil and start to heat it over a low flame.

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Peel the onions and cut in two from top to bottom. Slice them fairly thinly.

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As you have them ready and the oil smells warm, then turn the heat right up and add in the onions to the pan. Give it a stir so they are coated in oil and spread over the pan to let them cook. Turn the heat to medium as they will now be sizzling away.

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Wash the potatoes but there is no need to peel them (if they have a lot of slug damage them you may want to peel them), and cut them into a medium dice say 1 cm square (ish – don’t stress about this for one second!).

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Stir the onions, but keep them going until they start to brown.

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When they are browning well then add in half of the potatoes. Give it a good mix and then add in the other half and mix again.

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Keep the pan on the heat and let the potatoes start to sizzle too.

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Season the potatoes with salt and black pepper and add that parsley in now.

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Pour in the hot stock (or water if you have no stock) and the cream. It should just be visible under the very top layer of potatoes.

Let the whole lot come to the boil on the stove top. Cover loosely with a sheet of foil.

Pop in the oven for 2 hours. This is a nice slow cook and the potatoes will absorb most of the cream, if the cream splits don’t worry it will still taste fab, just add a few spoons of water to allow the cream to reform

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We just eat these like this – on their own. Really great .. and you know exactly what went into it too

🙂

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

Creamy, Dreamy Onion Soup (Vegan and Gluten Free)

It started to snow again last night, big fat ones, so big they struggled to float down to the ground. The news reported that Norfolk was experiencing some of the biggest snowflakes ever recorded. Like a benign apocalypse.

In such cases what else is there to do … make soup – natch! Warming, comforting, aromatic and with a delightfully alcoholic pungency.

It’s up to you if you want to add the alcohol, but I like that unique flavour.

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This soup is begging for a good flavoured bread and I suggest you make a cheeky loaf to go with it, try
https://scarletrosita.wordpress.com/2013/01/21/rye-wheat-caraway-biga-sourdough-bread/
it is well worth it.

Creamy, Dreamy Onion Soup

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1 kg / 2 lb Red Onions
2 large carrots
2 stalks of celery
2 tbsp olive oil
4 tsp dried parsley
3 cloves of garlic
1 tbsp cornflour
1 lt / 2 pts soya milk (or rice, oat, even almond milk – scrummy)
1lt / 2 pts vegetable stock ( from a good Vegan source I like Marigold) or water
125 ml / 4 fl oz Vermouth or cider, or White wine at a push.

Peel the carrots and chop into even sized chunks.
Wash and cut up the celery.

Peel the onions and cut into even sized chunks, I say cut them in half though their belly (like where a belt would sit) then cut then into quarters (2 cuts) from top to bottom.
Peel the garlic and cut into 4 pieces.

Heat the oil in a large pan and add in the carrots, celery and onions and let them start to cook to the point where they are just starting to colour up (good flavour on it’s way!) Add the garlic.

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Add in the milk and stock, keeping a teacupful of the milk to one side.

Add the parsley and the alcohol you want to use and bring the mix up to the boil.

(Seriously- could this be easier?)

Let it cook for 25 – 30 minutes. You want the carrots cooked until very soft.

Mix the remaining milk with the cornflour to a smooth paste. Add it to the soup whilst it boils and you stir. It will thicken up nicely.

Now you can use an immersion blender (which I prefer) or you can liquidize the soup in batches or pass it through a Moulie.

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Return to the pan and warm through. Don’t worry if it seems a lot, you will easily eat it all

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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