Waking Up Tinned Beans (1): Honey Mustard Beans

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Honey Mustard Beans

The Brits love their baked beans.  A 2010 study showed that the UK led the world in baked beans consumption 444,908,011 units being consumed.  That said, in these times of living from our “long-life” pantries, even the wonderful tomato sauce enhanced staple can become the archetype of “Same old, same old.”

So with that in mind I will present a few ways to wake up or enliven the classic tinned bean.  The first of these recipes is a honey and mustard blend that I hope you will enjoy.

Ingredients:

  • Baked Beans 400 – 420 g tin (depending of brand).  [For North Americans a vegetarian option is best, but your standard Pork and Beans will work]
  • Onion 1 small to medium
  • Oil 1 -2 tsp
  • Whole Grain Prepared Mustard 1 1/2 Tbs
  • Honey 1 Tbs
  • Water splash

Method:

Peel and dice the onion.  In a medium sized sauce pan warm the oil and then stir in the onion until it begins to become translucent. Add the tin of beans, mustard, and honey and a splash of water.  Heat until it just starts to reduce.  That’s all there is to it.

I served the beans over large wedges of home baked rye bread.

Padre

Bunny Business Easter Omelette

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Carrot Omelette

Yes, I know Easter is over, but this recipe was kind of born a couple of weeks ago as a concept when thinking about to do with surplus hard boiled Easter eggs.  I don’t know what category to even put this in.  Is it a “eggs two ways” dish?  Is it a merely a variation on the Spanish Omelette?  Or is it quirky in its own right by the Easter references.  Anyway, here it goes.

The dish is an omelette which incorporates bunny food (carrots), Easter eggs (self explanatory), and the stuff that makes a tasty omelette generally.

Ingredients:

  • Eggs 2
  • Eggs 2 hard boiled
  • Carrot  1 small to medium (about 4 oz/110 g)
  • Potato 1 small to medium (about 4 oz/110 g)
  • Onion 1/2
  • Lemon Juice splash
  • Dried Parsley 1 tsp
  • Salt 1/2 to 1 tsp (according to taste)
  • Black Pepper (large pinch)
  • Oil 3 Tbs

 

Method:

Wash and peel the potato and chop into 1/4 to 1/2 inch cubes.  Parboil the potato, and drain.  Wash and shave (or grate) the carrot and sprinkle with lemon juice to preserve its colour.   Dice the onion and lightly caramelise in 2 tsp of the oil in a small frying pan.  When onion is just becoming translucent, add the potatoes and stir until both onion and potatoes are staring to brown.  Add the carrots and dried parsley and stir until cooked through but carrots preserve their colour.  Remove from heat.  In a large bowl scramble the raw eggs with a fork (there is no need to whisk).  Add the onion and potato mix to the eggs along with the seasonings, and stir unto well integrated.   Shell and chop the hard boiled egg (much as you would for a egg or potato salad), and add the the mix.  Return the frying pan to the heat and add the remaining oil.  Bring to medium high heat and pour in the omelette mixture.  Allow to cook about one minute and then recuse heat to medium  Cook about 2 minutes more or until the liquid egg on the top centre begins to disappear.  Carefully cover the pan with a plate, and flip the pan over.  Leaving the omelette on the plate, return the pan to the heat, and gently slide the omelette back into the pan to cook the other side (about 2 minutes).   Season to taste and serve.

I am not sure that the hard boiled egg does anything for the flavour, but it does add to the texture.  It also removes them from your fridge in the post Easter period.  This is not to say you can’f boil some just for this meal.

 

Padre

 

 

Cinnamon Raisin Pancakes

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Cinnamon Raisin

I woke up with a sweet tooth this morning, so decided to go with some pancakes.  I am a sucker for anything cinnamon-raisin, so it seemed the perfect combination for the situation.

Ingredients:

  • Flour 1/2 cup (for lighter pancakes use self rising)
  • Porridge Oats 1/2 cup
  • Raisins 1/4 cup
  • Baking Powder 1/2 tsp
  • Egg 1
  • Soy Milk (any milk will do) 250 ml (approx 1 cup)
  • Coconut Oil  1 Tbs (any vegetable oil will do, but I like the sweet hint in the pancake)
  • Cinnamon 1 tsp
  • Salt pinch

Method:

Combine the flour, oats, baking powder, cinnamon, and salt in a bowl and mix well.  Add a beaten egg and the raisins.  Stir in the milk until it makes a fluid, but not watery batter.  Heat the oil in a frying pan, and make sure the pan is well coated.  Pour any excess oil into the batter and mix.   Take a tiny amount of the batter and drip it into the pan.  When it sizzles and starts to take the form of a tiny pancake, take a ladle full of the batter into the pan and allow it to spread into a pancake.  When bubbles form, and the indents caused by them remain, carefully flip the pancake to allow the other side to cook (about 1-2 minutes).  Repeat the ladling process until all the batter is used.

Serve with butter and your choice of toppings (on this occasion I used 1 Tbs of golden syrup).

Padre

Smokey Paprika Chips (Fries)

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I was trying to find a nice compliment for some scampi, so I decided on making some paprika flavoured chips.  This is a really simple recipe, and a great air fryer treat.

Ingredients:

  • Russet Potato 1 large or 2 medium (about 12 ounces peeled)
  • Olive Oil 1 1/3 Tbs
  • Salt to taste (I used about a tsp)
  • Smokey Paprika 1 tsp

Method:

Peel the potato and cut into “chunky chip” (thick fries) size pieces.  Place in a bowl of cold water for about 10 minutes to remove excess starch.  Drain and pat dry on kitchen paper.  Pour oil into a large bowl and add the potatoes.  Roll potato pieces until coated nicely.  Then sprinkle with the paprika and salt and all sides.  Using and air fryer set for just under full heat, and time for 15 minutes.  Place the chips into the basket, and wait for the fryer to do its thing.  That’s all there is to it.

If an air fryer isn’t your thing, it can work in the oven at 200C for 20 minutes.  My wife used to parboil the potato slices first, when doing the oven method.  I prefer the air fryer method.

Padre

 

Breakfast Röstis

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Rösti and Eggs

Here I am with another recipe idea.  No, this isn’t becoming a daily feature on my site, and I do hope to get back into having a weekly “foodie” slot once life gets back to “normal.”  But as life is not “normal” and I am trying to not have a limited selection of pantry items become monotonous, I will try to “keep it fresh.”  With 25 kilos of potatoes and four dozen eggs on hand, here is the Breakfast Rösti.

Ingredients:

  • Potatoes 2 medium
  • Onion 1/2
  • Egg 1
  • Garlic 2 cloves
  • Fresh Parsley 1/8 cup
  • Pepper pinch
  • Salt 2 tsp then to taste
  • Oil 1 Tbs
  • Butter 1 pat

Method:

Wash and peel the potatoes and rinse well.  Shred these into a large bowl.  Finely dice the onion, parsley, and garlic.  Add these to the potato.  Add 2 tsp of salt and mix well.  Let stand 5 to 10 minutes.  Squeeze the excess liquid from the bowl, and add the egg and pepper.  Stir well and form into patties (I used a burger press).   Melt the butter in a frying pan, and add the oil to reduce burning.  Bring to medium to high heat.  When a drop of water dances on the pan, add the rösti patties and allow to brown on the bottom (3 to 4 minutes).  Carefully flip the patties and allow the other side to caramelise (2-3 minutes)  If either side is not golden flip again until at desired appearance.  Sprinkle with salt and place on a plate to serve.

Padre

 

Overnight Oats

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Since I have been in lock-down, I have a lot more time to make a cooked breakfast in the mornings.  That said, the number of eggs and fried potatoes that I should (rather than could) consume has led me to alternate them with oats.  While hot porridge is actually one of my favourite day-starters, they are not always practical, so I have been using several variations of cold “overnight” oat recipes that I use during the typical rushed “go to school” days of the past.  These are easy and convenient as they are ready for the on- the-go approach to breakfast.

Basic Ingredients:

  • Porridge Oats 1/2 cup
  • Unsweetened Soy Milk (any milk will do)125 ml
  • Stevia 1/2 tsp or Sugar* 2 tsp
  • Cinnamon 1/2 tsp
  • Fruit as below

Method:

In a wide mouth glass or small bowl (I personally find an repurposed salsa jar the perfect size) add the oats, cinnamon, and sweetening.  Add the fruit and mix well.  Then pour the milk over the dry ingredients, stir once or twice and place in the fridge over night.  That’s all there is to it.

Variations:

For the “fruit” I have used the following variations –

  • Raisins 1/8 cup
  • Figs 2 diced
  • Dates 2 diced
  • Seedless Clementine segmented
  • Honey 1 Tbs *omit other sweetening for this one
  • Dried Apple 2 rings diced
  • Almonds 1 Tbs slivered

 

Padre

Spanish Potato Omelette with Onion

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Spanish Omelette

Here is a breakfast (or brunch, or lunch, or dinner) treat.  The Spanish omelette is a hearty filling meal with a great flavour.   A friend of mine recently said that his favourite meal was breakfast as he loved the hot eggs, potatoes and other accompaniments.  He further went on to say he could eat breakfast for every meal.  This is the perfect dish to do that with.

Ingredients:

  • Eggs 4
  • Potato 1 small to medium
  • Red Onion 1/3 to 1/2
  • Olive Oil 1 Tbs
  • Black Pepper 1/4 tsp (or to taste)
  • Salt 1/4 tsp (or to taste)

 

Method:

Wash and peel the potato and chop into 1/4 to 1/2 inch cubes.  Parboil the potato, and drain.  Dice the onion and lightly caramelise in 2 tsp of the oil in a small frying pan.  When onion is just becoming translucent, add the potatoes and stir until both ingredients are staring to brown.  Remove from heat.  In a large bowl scramble the eggs with a fork (there is no need to whisk).  Add the onion and potato mix to the eggs along with the seasonings, and stir unto well integrated.  Return the frying pan to the heat and add the remaining oil.  Bring to medium high heat and pour in the omelette mixture.  Allow to cook about one minute and then recuse heat to medium  Cook about 2 minutes more or until the liquid egg on the top centre begins to disappear.  Carefully cover the pan with a plate, and flip the pan over.  Leaving the omelette on the plate, return the pan to the heat, and gently slide the omelette back into the pan to cook the other side (about 2 minutes).   Season to taste and serve.

Padre

 

 

Irish Potato Griddle Bread

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Padre’s Ramblings

I recently received a delivery of 25 kilos of potatoes, a very welcome addition to my pantry.  As I have run out of store bought bread, I decided to use the abundance of spuds to make some potato bread.  This is a simple recipe, and while time consuming, it takes nowhere near as long as making yeast risen breads.

Ingredients:

  • Potatoes 2 large (enough to make approximately 2 cups mashed)
  • Plain Flour 1 cup (plus enough for kneading and dusting)
  • Salt 1 tsp
  • Pepper 1/2 tsp
  • Eggs 2
  • Butter or Clarified Butter for griddle (pan)
  • Water for boiling

Method:

Peel and dice the potatoes and boil in water with a pinch of salt.  When tender (15 minutes) drain and mash.  In a large mixing bowl add flour, salt, and pepper.  Stir in the mashed potato, and add eggs.   Mix and then knead, adding dustings of flour if needed.  Dust your work surface with flour, and place dough ball in the centre.  Flatten the ball into a large disk.  Dust with flour.  If it is still tacky, fold in half and dust again before flattening.  Continue until a firm but pliable dough disk.  Let rest five minutes.  In a large frying pan (large enough to accommodate the dough) or griddle, heat butter to medium high, but not enough to burn it.  Place the dough disk in the hot pan and allow to cook for about 2 minutes then flip.  Cook for 1 to 2 minutes then cut the disk into 6 to 8 slices.  Remove.

If the loaf is to large to fit the pan, then separate into slices before cooking, though this process takes longer and requires a bit more butter.

Serve warm or cold, with lashings of butter or melted cheese.  I did the cheese option by placing slices of cheese on the warm bread, and then microwaving for 30 seconds.

 

Padre

 

Lavender Pudding

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Lavender Pudding

I was looking to make a dessert that was a little out of the ordinary, and having some lavender sugar on hand, decided to make a lavender pudding.  This is a nice basic corn starch and milk pudding, but with a subtle lavender flavour.

Ingredients:

  • Milk 3 cups
  • Corn Starch 1/4 cup
  • Lavender Sugar 1/2 cup
  • Salt 1/8 tsp
  • Vanilla Extract 1/2 tsp

Method:

Heat 2 2/3 cups of the milk to the scalding point.  In a bowl mix the dry ingredients thoroughly.  Stir the remaining 1/3 cup of milk into the dry mixture.  Mix until smooth.  Add the mixture to the hot milk, and stir constantly over low heat.  Cook for about five minutes, and remove from the heat.  Stir in the vanilla, then pour mixture into a bowl to cool.  When it gets to room temperature place bowl in a fridge to set.

While the batch I made recently didn’t photograph well, it was tasty.  The spots in the pudding are lavender blossoms from the sugar.  I have tried to add a drop or two of edible lavender oil to similar recipes, and while not bad, it might make it a little too much for some tastes.  The lavender sugar really does the job itself.  If you have sprigs of lavender they might make a nice garnish.

 

Padre

Lightly Curried Fish Soup

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To avoid freezer burn, I did some sorting of opened and resealed items.  Among these were a quarter bag of broccoli florets, and two pollock fillets which looked rather tired, but still good to eat.  Rather than making a “bland dish” with the fish which might have been a bit disappointing in their slightly dried state, I decided to make a soup with a bit of spice to revive the items’ potential.  The end was a satisfying soup with a hint of curry, that was filling and worth the effort.  You don’t need to use “tired” food to do this, that is just how the recipe came about.  I am sure with “at their prime” ingredients this dish would be even more delicious.

Ingredients:

  • White Fish Fillets (skinless) 2 medium
  • Potatoes 1 baking or 2 medium
  • Broccoli 2 cups of florets separated
  • Curry Paste 3 Tbs
  • Water 1.25 litres
  • Salt to taste

Method:

Wash and peel potatoes (if desired, I personally leave skins on).  Chop potato into 1/2 inch cubes.  Do the same with the fish portions.  Place the curry paste into large soup pan and warm.  Add potato and stir to coat with paste.  Add the remaining ingredients and bring to a boil. Cover and reduce to a high simmer for 40 minutes.  You can either leave it chunky or blitz for a smooth soup.  Add additional salt as needed.

 

Padre