Luxurious Dark Chocolate and Hazelnut Tart

OK, so this recipe isn't necessarily of the strictest important... But I made it as a bit of an experiment, and it was unbelievably indulgent. If anyone can suggest any ways to make this recipe suitable for vegans, I would be very happy!

Ingredients

Pastry
160g butter (unsalted)
100g (golden) caster sugar
225 plain flour
50g almonds
1 egg

Chocolate Filling

100g hazelnuts
50g golden caster sugar (or soft brown sugar is preferrable if you have it)
200g dark chocolate
100g butter

1 tbsp amaretto (optional)
1 egg
3 egg yolks








Recipe

1. First of all, make the pastry. Cream together butter and sugar, until mixed well. Then add flour, and ground almonds. Beat the egg, and then add to the mixture. Leave the pastry to cool in the fridge for approximately 30 mins. Once cool, roll out into a pastry tin (23cm diameter). (When I tried this step, the pastry completely fell apart.. Don't worry if this happens for you, just press all the scrap pieces of pastry in the tin at an even level). Then chill again for 15 mins.
2. Heat the oven to 200C/180C fan. Take the pastry out of the fridge, line with baking paper, and fill with baking beans (or dried beans or lentils or anything to weigh it down), then bake for 10 mins. Remove the beans, and cook for another 10-15 mins, or until the casing is golden.
3. Whilst you wait, toast the nuts in a pan (without oil) for a few mins. Turn to a low heat, and add 3 tbsp of sugar and caramelise the nuts gently for a few mins. Take off the heat and leave to cool. Once cooled, roughly chop.
4. Meanwhile, melt chocolate and butter in a heat-proof dish over a pan of simmering water. Once melted together, add the amaretto (if using), and put on the side to cool. In a separate bowl, add the eggs, yolks and leftover sugar, and beat together well. Fold this into the cooled chocolate mix.
5. Once the tart case is cooked, take out of the oven, and turn down the heat to 160C/140C fan. Distribute most of the chopped hazelnuts along the bottom of the case, then add the chocolate mix until level. Cook the tart for 15-20 mins until the chocolate has almost set. Once cooled, scatter the remaining nuts on top for decoration.

Honey and Mustard Seasonal Veg Medley

For today's COP21 Recipe Challenge, I have opted for a medley of local, seasonal veg in a wonderful honey, mustard and balsamic dressing! If you wanna go vegan, try swapping the honey out for a sweet alternative, such as agave nectar or even squeezed lemon. Look at that lovely rainbow of colours!

Ingredients

200g white potatoes (chunky)
1/4 red cabbage (chopped)
3 carrots (chopped)
1 leek (chopped)
1 courgette (chopped)
1 onion (chopped)
100g broccoli
100g mushrooms
1 clove garlic
1 tbsp paprika
1 tbsp honey
1 tbsp wholegrain mustard
1 tbsp balsamic vinegar
1 tsp mixed herbs

Recipe

1. If you own a microwave, steam the potatoes in a microwave-safe container for about 6 mins. Otherwise, boil potatoes in pan for approx 6 mins, and then drain.
2. Fry onions in a large frying pan until softened. Add carrots and courgette, and cook for 5 mins. Then add paprika, leek and mushrooms, and cook for a further few mins. Now, add cabbage and garlic, and cook for a minute. Lastly, add the broccoli, potatoes and herbs with 100-200ml of boiling water, and cover with lid (or tray).
3. Combine honey, mustard and balsamic vinegar separately in a little bowl or cup, and mix well.
4. Once the potatoes, cabbage and carrots are tender enough for your liking, and the water sufficiently reduced, add the honey, mustard and balsamic to the mixture, and mix well. Serve, and enjoy!

Creamy Mushroom Stroganoff

No need for beef in this stroganoff! Use a cream alternative for extra environmental brownie points, and feel free to chuck in any seasonal veggies lying around. I added green lentils to this traditional recipe for extra protein. You don't need to fulfil your dietary needs at the expense of the environment!

Ingredients

300g mushrooms (chopped)
1 onion (chopped)
1 courgette (chopped)
1 leek (chopped)
150g broccoli
1 can green lentils
2 cloves garlic (crushed)
2 portions of brown rice
1 tbsp paprika
1 tbsp black pepper
1 tsp mixed herbs
1 tbsp wholegrain mustard
3 tbsp Worcestershire sauce, or vegetarian alternative (optional)
300ml stock (beef or vegetable)
200g low fat soured cream (or Elmlea Double for vegans)
2 handfuls kale (finely chopped) (optional)
2 handfuls spinach (chopped)

Recipe

1. Start the rice and cook as per the instructions on the packet.
2. Fry onion until softened, approx. 3-5 mins. Add courgette, and fry for 5 mins. Add leek, and fry for a few mins. Add paprika and garlic, and cook for 1 min. Add mushrooms and cook for 5 mins.
3. Combine the Worcestershire sauce (if using) with the stock, and mix well. Afterwards, pour into the pan, turn up the heat, and bring to the boil. Add in the lentils, spinach, kale, broccoli, and mixed herbs, and mix all together. Leave to reduce  and thicken for approx 15 mins.
4. Once thickened (and the rice is ready), take the pan off the heat and leave to cool for a few mins. Stir in the pepper, mustard and soured cream, once the mixture is cool enough to not split the sauce. Serve with the rice.

Homemade Gnocchi

A tastier and seasonal alternative to pasta, which you can proudly call your own! It's super quick and easy, and incredibly tasty and filling. Ditch the processed foods, and start making your own! Make sure you try to select ingredients from the UK or, at furthest, from countries in Europe, as there is so much growing here in abundance (even at this time of year) - especially potatoes!

Ingredients

Gnocchi (makes 8)

450 g white potatoes
250 g flour
1 egg

Tomato Bake (makes 4)
(optional)

1 leek (chopped)
1 courgette (chopped)
1 aubergine (chopped)
150 g broccoli
75g spinach (chopped)
500 g passata
2 cloves garlic (crushed)
2 tsp paprika
2 tsp black pepper
Fresh basil (finely chopped)


Recipe

1. To make the gnocchi, boil a large pan's worth of water, peel potatoes and chop them into medium-sized pieces. Add to the saucepan and cook for about 10-15 mins, until they have softened but are still quite firm. Drain the water, and leave to cool for about 15 mins.
2. In the meantime, prepare any sauce you'd like with your gnocchi! I've opted for a classic tomato-based one! Fry leeks, and courgettes for approx 5 mins. Add paprika, aubergine and garlic, and cook for a further few mins. Add in the passata, broccoli, black pepper and basil, and leave to thicken with the lid on.
3. Once the potatoes have cooled sufficiently, mash together with a potato masher or fork. Now add flour and mix well. Well-flour a flat surface and empty out the mixture onto it. Crack an egg in the centre of the doughy mixture, and carefully fold the outsides into the centre, repeatedly, and knead well for approx 5 mins.
4. Cut the dough into 8 equal sized pieces, and roll each one out separately into a sausage shape (as pictured above) using the palms of your hands. Once rolled, cut into bitesize gnocchi pieces (and decorate with fork if you'd like, although it's incredibly time-consuming).
5. Pre-heat oven to 200C/180C fan (if making the bake) and boil water to cook the gnocchi. Place half of the gnocchi into a freeze-proof bag, or in the fridge if using again in the next few days. Put the gnocchi in a pan with the boiling water, and cook for 3-5 mins on high heat, or until gnocchi has risen to the top!
6. Combine the cooked gnocchi with the sauce, and place in the oven for 15-20 mins. Or eat without baking (as it's better for the environment!!)...

Veggie Bean Chilli with Potato Wedges

Try this vegan alternative to Chilli con Carne! Almost all the ingredients are seasonal, and none of them come with any further than Spain! Maybe swap out some beans or the butternut squash with red split lentils. Have a rummage around the cupboards for any veg you wanna put in! Don't be shy, food is for experimenting!

Ingredients

Bean Chilli

1 onion (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
1 can kidney beans
1 can cannellini beans (or any other beans)
1 leek (chopped)
1 courgette (chopped)
2 carrots (chopped)
1/2 butternut squash
800g-1000g passata
4 tsp cumin
2 tsp chilli flakes
2 tsp cinnamon
1 tsp black pepper
2 cloves garlic (crushed)
2 handfuls fresh spinach (for serving)
and, any other veg that you want!


Potato Wedges
g white potatoes
2 tbsp flour
1 tbsp jerk (or paprika)
1 tsp salt


Recipe

1. Fry onions in oil until softened. Add cumin and chilli, and fry for 1 min. Add courgette and fry for 3 mins. Then, add leek and peppers, and cook for 3 mins.
2. Boil 700ml of water, and preheat oven to 200°C/180°C fan. Add passata, cinnamon, drained beans and butternut squash to the mix, and pour in enough boiled water to cover all the ingredients in the pan. Leave on a medium heat with the lid on, until the squash has softened and the mixture reduced.
3. In the meantime, coat the wedges in oil in a large bowl or tray. Then cover with jerk seasoning or paprika, and afterwards add flour. Mix well until all are thoroughly coated. Place chips in a roasting tray, and cook in the oven for approx 30 mins (or until crisp).
4. When cooked, serve all components together with fresh spinach on the side.

Delicious, Vegan Nut and Lentil Roast with Cranberry Sauce Gravy

Try this tasty (accidentally vegan) nut and lentil roast, with crispy roast potatoes and cranberry sauce gravy, as an alternative to a traditional meat roast. Almost all the ingredients selected are seasonal and from the UK (although some occasionally travelling as far as Spain), to have as a low carbon impact as possible! Try and buy local next time you shop, instead of importing all your food from across the globe.

Ingredients

Nut Roast
100g mixed nuts (roughly chopped)
150-200g red split lentils
2 large carrots (grated)
2 cooked beetroot balls (grated)
1/2 large leek (chopped)
1 red onion (chopped)
50g dried cranberries
20-40g breadcrumbs
1 egg (beaten)
1 tsp black pepper
2 tsp mixed herbs
1 tsp chilli flakes (optional)
1 clove garlic (crushed)

Gravy
g cranberry sauce
1 red onion (chopped)
1 tbsp cornflour (or plain flour)
1 vegetable stock cube (or chicken will do for non-veggies)

Roast Potatoes
g white potatoes (chunky)
1-2 tbsp plain flour
3 tsp paprika or jerk seasoning
1 tsp salt
cooking oil

Additional
Baking paper

Recipe

1. First, let's make the nut roast mixture. Fry onions for 5 mins on medium heat until softened. Whilst waiting, prepare 750ml stock. Add leak to mixture and fry for 3 mins. Then add carrots, beetroots and herbs/spices, and cook for a few mins. Now, add cranberries, nuts, lentils and stock; cover and turn to a low temp for 20-30 mins, until the lentils are softened. (Add more water if the mixture is dry and the lentils are hard)
2. Once mixture is quite sticky and not too wet, take off the heat and leave to cool. Meanwhile, pre-heat oven to 200°C/180°C fan, and boil water for the potatoes.
3. Once boiled, boil the potatoes in a pan for approx. 6 mins on high heat. Cover with lid for energy efficiency! After this, drain the potatoes with a colander and then shake colander with lid on top to get rough edges on the potatoes. Now add the flour and seasoning, and shake well. Place in a roasting tray with plenty of oil covering the potatoes, and cook for 50-60 mins until crispy and golden.
4. Now your nut roast mixture has cooled, add the egg and breadcrumbs, and mix well. Place the mixture in a loaf tin lined with baking parchment, and put in the oven once the potatoes only have 30-40 mins left.
5. Now, let's make the gravy! Fry onions in oil until softened on medium heat. Add cranberry sauce to onions and cook for 2 mins on a low heat. In the meantime, prepare 600ml stock. Once ready, slowly add stock to mixture, approx 100ml every couple of mins, and mix thoroughly.
6. In a mug, add cornflour and 2 tbsp cold water, and mix until completely liquid with no lumps. Add this to the gravy to thicken, stirring continuously as you pour. Keep gravy cooking on low-medium heat with lid covered until serving time. (If gravy's too watery, turn up heat. If gravy's too dry, add water). Add any seasoning you like, or even brown sugar for sweetness.
7. Prepare any vegetables you like! I chose steamed carrots and broccoli, with roasted parnips and courgettes!
8. Once the potatoes and nut loaf are ready, combine all elements onto one tasty looking plate, and ENJOY!

The COP21 Recipe Challenge

Today marks the beginning of the 21st Conference of Parties (COP21) negotiations taking place in Paris. (If you don't know what that means, you best get to know!) These discussions will review the current mitigation and adaptation strategies being undertaken to prevent the global temperature exceeding the 2°C above pre-industrial levels.

Climate change is real, and is happening right now. (Hopefully you've learned that already from reading this blog!!) There are many contributing factors that are causing this global warming, with some being addressed in these vital negotiations, such as fossil fuel consumption, land use and deforestation. Yet, the environmental impacts of the food production industry are being largely ignored and left out of the debates, despite contributing massively to global greenhouse gas emissions, land management and adversely effecting human health.

http://cleanclipart.com/clipart-2836/

But, why? I suppose telling people what they can and can't eat has the potential to cause an uproar, and leave governments in the political turmoil... However, this quite frankly doesn't cut the mustard. We need to widen the climate debate surrounding dietary choices, and educate ourselves as to which choices are more environmentally sound.

So, where do we turn? Organic? Vegetarian? Vegan? Low carbon? Paleo? Flexitarian? Ahhh! The choices are overwhelming, and none of them are perfect. (I will be exploring and analysing them each in more depth later on...) However, for now, if we all reduced the use of meat and dairy, distance travelled and products which are out of season in our recipes, we are bound to see positive effects!

So, join me for the next week, where I will be posting my interpretation of environmentally friendly recipes for you all to see! If you have any suggestions, alterations or recipes of your own, don't be afraid to share in the comments section. Let's crack down on climate change together from our own homes!