Waste Not Want Not Wednesdays – Rachel Khoo’s Cauliflower Cheese Burger and Sticky Red Onion Chutney

So we’re all feeling a little sluggish after Christmas, we’ve eaten and drank our body weight throughout the festivities and we need recharging…. Plus there’s probably a load of leftovers!  No, well it doesn’t matter because this recipe is great made from leftovers or fresh.  I’ve wanted to post this on the blog for some time now but haven’t got round to it.  I’ve literally cooked this recipe so many times, it’s quick and easy and guaranteed not to let you down.  As you know I’m a new lover of the wonderful meaty vegetable that is Cauliflower so this is right up my street.

Ingredients for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Ingredients for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The ingredients are fairly simple:

For the Burger:

  • 1 Cauliflower boiled
  • Cheddar Cheese
  • Breadcrumbs (generally blitz up slightly older bread, saves it being thrown out)
  • Whole Grain Mustard
  • Mixed herbs
  • Flour
  • Olive Oil for frying
  • Salt and Pepper
  • Cheese to top the burger

For the Red Onion Chutney

  • One red onion
  • Red wine vinegar
  • Brown sugar
  • Olive Oil for frying
  • Salt and Pepper

First things first as they say, chop up the red onion, you’re going to cook it quite low and slow so don’t dice it.  We’re going to make the chutney first so we can set that aside for later.

Preparing the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Heat some oil in a pan, when the pan has started to warm add the onions and sauté slowly on a low heat.

Lightly frying the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Lightly frying the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Firstly, as always prep all your ingredients, as I always say it works for me to set them aside in small containers ready for putting in the pan… I’m not organised often but I try to be in the kitchen.

Adding the sugar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the sugar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When the onions have softened add a table spoon or so of brown sugar.  Basically you’re adding enough to make the onions sticky, stir in the sugar and continue to cook on a low heat.

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Add two table spoons of red wine vinegar and allow the onions to continue to cook on a low heat until they become sticky, gooey and unctuous.

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When it’s become sticky and luscious set it aside to accompany the burgers later on.

Preparing the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Break the cauliflower up in to florets and, you’re going to blitz them in a food processor so don’t go too mad about it.

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Blitz up in the food processor, you’re basically making minced cauliflower, place the mince in a bowl.

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Place the cauliflower in a bowl, then add add two heaped teaspoons of mixed dry herbs and then add 1 tsp of mustard, you can use Dijon mustard or English mustard but personally Wholegrain is my favourite.

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The next stage you need to grate/blitz up cheese and add to the cauliflower mixture, add as much cheese as you like, it’s all going in the burger.  To the cheese add the bread crumbs, dry breadcrumbs are better (bread from older bread) but you can buy crispy panko bread crumbs.  Lastly add enough flour to hold all the ingredients together.  Mix thoroughly to bring the burgers together.  Shape the burgers into equal sized patties and place in the fridge to allow them to set.

Frying the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Frying the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Take the burgers out of the fridge and fry on a medium high heat, when the burgers are starting to brown on the bottom side turn them over.

Finishing off the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Finishing off the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Allow to cook on the other side until that is golden brown.

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I would have put a square of cheese on the burger at this point but I didn’t have any, and I didn’t have any time to cut nice slices of cheese…. So I put a couple of lumps on each burger 😆

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I thoroughly enjoyed this recipe, it’s quick and easy to make and great for a post Christmas meat free meal.

Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

If you’ve enjoyed this you can find cauliflower recipes by clicking on the image below.

See more recipes including cauliflower

See more recipes including cauliflower

I’m back on the weekend with a restaurant review and then Tuesday with something Time-Saving.  Keep your eyes peeled for my recipes on a budget, they’ll be coming soon!

Lots of changes going on in my life, very busy at the moment but I’m back to blogging and want to hear from you, if you have any money saving ideas in the kitchen please feel free to get in touch.

Before I end this post I’d like to say big congratulations to my niece Alice who has started on a new chapter of her life this week with a new job over the border.  I’ve very proud of her and to have had her volunteering with Accessible News for the last few years has been a pleasure.

Alice and I

Alice and I

Take care and see you on the weekend!

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala

Heeeelllooo!  Welcome back, happy New Year to you all, I hope you all had a good one, this is my first recipe back for a long while.  As you know I am a massive fan of the Indian curry Keema Masala, you’ll probably remember my review of Asda’s Keema Masala in a tin from July 2015.  It’s one of my favourite meals I’ve reviewed, alas Asda in their wisdom don’t make it anymore but I’ve decided to give it a go.

Ingredients for my Quorn Keema Masala

Ingredients for my Quorn Keema Masala

You’ll notice from the snazzy picture above that Quorn is the main feature of this recipe, that’s because I was cooking it for the lovely Gemma, while she’s not a vegetarian she prefers it to mince.  I was thinking that as I have two vegetarian friends it was a good opportunity to try using it.  Keema is, as far as I can tell traditional done with Lamb and comes from the Hyderabad area of Indian and is usually made with Lamb Mince.  I’ve based this recipe on a recipe I saw on Titli’s Busy Kitchen, Titli’s website is amazing and a hughe source of inspiration for me, make sure you check her out.   I’ve made this twice now and I think the best result is when you use, as she suggests Garlic and Ginger paste, not lazy Garlic and Ginger like I did here.

The Ingredients:

  • Salt and Pepper
  • Oil for frying
  • 500ml beef stock
  • 2 Onions
  • 2 Carrots
  • 3 Potatoes
  • ½tsp of Chilli flakes
  • 1tsp of Turmeric
  • 2tsp Ground Corriander
  • 1tsp Lazy Ginger
  • 1tsp of Lazy Garlic
  • 2 x Tins of chopped Tomatoes
  • 1 x 450g pack of Quorn Mince
  • ½ Cup of frozen peas and a bunch of fresh Coriander (not pictured)

As with all the spices, you can add as much or as little as you want, when I made the recipe for the second time I didn’t use fresh coriander, but I did the first time, if I’m honest I’m not a fresh coriander fan but I think it added to the dish.

Preparing the ingredients for my Quorn Keema Masala

Preparing the ingredients for my Quorn Keema Masala

Now comes the fun part, peel and quarter the two onions, set aside, then peel the three potatoes… I like this recipe so much I even peeled all the vegetables on my own lol.  Cut the potatoes into cubes and place in water for later on, then peel the two carrots.

Preparing the carrots and onions for my Quorn Keema Masala

Preparing the carrots and onions for my Quorn Keema Masala

Place the quarters of onions in a food processor and blitz, you don’t want a pulp but you do want them to be finely chopped.  Then add the  grater attachment if you’ve got one and grate the two carrots, if you haven’t you can grate them by hand or finely chop them but try and keep them the same size as the onion.  If you do have a grater attachment press down on the carrots for a finer grate.

Quorn Keema Masala Spice Mix

Quorn Keema Masala Spice Mix

Once you’ve done that you can leave them in the food processor bowl for now, then place the spice mix on the plate – apologies for the photograph it’s shocking, I wasn’t drunk your honour!  The spice mix is:

  • ½ teaspoon of Chilli flakes,
  • 1 teaspoon of Turmeric
  • 2 teaspoons of Ground Coriander (you can grind your own if you have a spice grinder or a pestle and mortar)
  • 1 teaspoon of salt

Again as I said earlier, you can add to this or take away, some recipes use Garam Masala, I think I may try that next time as it adds a depth that you only get from a blend of spices.

The Quorn before anything is added to make my Quorn Keema Masala

The Quorn before anything is added to make my Quorn Keema Masala

Place the mince in a bowl, this is where the flavour begins

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

To the mince add all the spices and a teaspoon of lazy garlic and ginger.  If you’re using a garlic and ginger paste add two teaspoons of it.  Mix thoroughly, my one regret now is not cutting the ginger smaller, you can see it looks like bits of wood in the rubble that is the Quorn Mince.

Frying my carrots and onions for my Quorn Keema Masala

Frying my carrots and onions for my Quorn Keema Masala

Heat a pan, once it’s come to temperature place the onion and carrot in and stir for a few minutes.

Adding the Quron mix to the pan for my Quorn Keema Masala

Adding the Quron mix to the pan for my Quorn Keema Masala

Add the Quorn mince and stir thoroughly cook for two minutes on a high heat.

Adding the peas to the Quorn Keema Masala

Adding the peas to the Quorn Keema Masala

Next add the frozen peas and stir thoroughly to combine, cook for a fture two minutes on a high heat.

Adding the potatoes to the Quorn Keema Masala

Adding the potatoes to the Quorn Keema Masala

Next add the potatoes and stir them through thoroughly to combine, I microwaved the potatoes for about ten minutes in boiling water so that they were slightly softer as they were hard the first time I cooked this recipe, and let’s be fair no one likes a hard spud.

Adding the tomatoes and stock to the Quorn Keema Masala

Adding the tomatoes and stock to the Quorn Keema Masala

To the potatoes add two tins of tomatoes and stir thoroughly, then pour some boiling water in one of the tins, break up a stock cube and stir so it starts to dissolve.  Pour the stock into the other tin of tomatoes picking up all the tomatoey goodness.

The Quorn Keema Masala ready to thicken

The Quorn Keema Masala ready to thicken

When you’ve added all the ingredients, give it a stir to allow all the ingredients to come together.  Then place the lid on it and cook for 20-25 minutes on a low heat.

Cooking the Quorn Keema Masala on a low heat

Cooking the Quorn Keema Masala on a low heat

Check on a regular basis, stirring occasionally keeping an eye to make sure that everything is not sticking and also that the potatoes are cooked.

Quorn Keema Masala after it had thickened

Quorn Keema Masala after it had thickened

The aim is for it to thicken, this is how it was the first time I made it, it’s thicker and not so saucy.  I personally like a saucier curry so the second time I didn’t let it thicken so much.

An option to add Coriander to the Quorn Keema Masala

An option to add Coriander to the Quorn Keema Masala

I’m not a big lover of coriander but when I made it the first time Take the ramekins off the baking tray and place on a plate; this recipe is ideal to be served as a quick and easy, yet luxury breakfast over the bank holiday, or as a simple supper.

Quorn Keema Masala is an ideal recipe to cook for work

Quorn Keema Masala is an ideal recipe to cook for work

I’ve cooked this twice, both times I took it to work the next day, the other pot in the first photograph is my Spiced Butternut Squash Soup, which I also took in to work.  I think it’s fair to say that Gemma enjoyed the curry, I was really chuffed her daughter tried it and liked it too… winner winner!

Quorn Keema Masala, boiled rice and poppadoms

Quorn Keema Masala, boiled rice and poppadoms

We served it with packet boiled rice and some poppadoms, I can honestly say it was really enjoyable.  It could have used some more heat maybe, but I’m not a fan of stupidly hot food as you know.  This is a dish I order a lot from my local Indian takeaway, only theirs is made with lamb and it’s much hotter than mine was.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Gemma picked up some Pakoras and some Mango Chutney from our local supermarket and they were a great accompaniment to this dish.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

I thoroughly enjoyed this, I’d make it with lamb next time, or would I, to be honest it was great made from Quorn.  It was easy to make and didn’t involve much fuss, especially if you use the good old food processor.  I’ve used Quorn once or twice but wasn’t completely convinced but it works here and I’d definitely use it again.  I’m a big fan of Titli, check her website out, her recipes are great and her videos, well they’re amazing!  Thanks to Kirsty for her help cooking it, and to Gemma for her taste testing… thanks to both for their photography skills,

Remember to get in touch, I’d love to hear from you, don’t forget to come back on Wednesday for a great Waste Not Want Not recipe and then we’ll have a restaurant review on the weekend.

See you Wednesday

Strictly Suppers 2015 #7 Pesto Double

This is a take on last year’s Strictly Supper #4 – Pesto Double (Pesto and Cheese Tart. Click here to read last year’s recipe.

It’s Semi Final Time!

Yep that’s right tomorrow night is Semi Final night, which means that we’re on the verge of the final… duh! I’m quick lol!  You can make this as a snack to eat while the show is on, or make it tomorrow and eat it during the final.  The strictly bit for this recipe is that it’s based in the Paso Doble which is a Spanish name for a French dance routine and translates as double step. The best Paso Doble this year has been from Anita Rani and her partner Gleb who scored 37 out of 40 in (week 9), Blackpool of all places. The lowest scoring effort from Anthony Ogogo and his partner Oti who scored just 19 out of 20 in (week 3). Last week saw Helen and Aljaž eliminated after their Paso Doble!

This week is the Semi Final so I thought I’d get this one in early. I know you must be surprised that it’s on time but I thought I’d spoil you… and I’m not sleeping much 🙄

Strictly Suppers 2015 #7 Pesto Double, the ingredients

Strictly Suppers 2015 #7 Pesto Double, the ingredients

I’ve never made this before in a Pastry case, but I had one that needed to be used so I thought I’d use it for this one. Tesco Pestos are really nice and it’s easier than making your own – although you all know I love making my own. The cheeses are two of my favourite cheeses; I love Goats cheese and Gruyere Cheese. Gruyere Cheese is quite nutty and has a deep flavour which I think works well in lots of different dishes. Before we start preheat your oven to Preheat the oven to 180oC.

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

This is so quick and easy and is ideal as a snack or a starter, firstly spread the green pesto on one half of the pastry case. Then

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Yep you’ve guessed it spread the red pesto on the other side of the pastry case. Obviously you can mix the two pestos, maybe even swirl them so they make a pattern but I kept them separate for speed (because I’m lazy)

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Break the Goats Cheese into small chunks and add on top of the pesto. You don’t need to use the whole piece of Goats Cheese, just use enough so that the pastry case has a good covering of it.

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Season at this point with Pepper, don’t add too much salt because the cheeses are salty. This was the point that I realised that I need new Pepper and Salt grinders… Santa if you’re listening you know what to do. I’ve gone off those battery operated one, I never seem to get as much out as a proper good old grinder.

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Rip off some basil leaves and spread them over the Goats cheese. The red pesto has lots of Tomato in its contents, it contains

  • Rehydrated Sundried Tomatoes,
  • Tomato Paste and
  • Red Peppers

And Basil goes well with Tomatoes and Peppers, so much so that Tesco already put Basil in the ingredients. On top of that the Green Pesto’s main ingredient is Basil.

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Grate some of the Gruyere Cheese over the top, enough to cover the pastry case. Gruyere Cheese is named after a village in Switzerland and holds a appellation d’origine contrôlée which means that it cannot be made anywhere else, like Melton Mowbry Pork Pies (PGI) and Stilton Cheese (PDO), for more information on the Brittish equivalent to the . appellation d’origine contrôlée go here.

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Egg wash the outside edge and then place in the oven. Cook until the pastry is golden and the cheese has melted to your liking. You can eat the pastry case I used raw so there’s no need to cook it but, you want the cheese to be oozey and melty.

Strictly Suppers 2015 #7 Pesto Double

Strictly Suppers 2015 #7 Pesto Double

You can serve this as a starter or as a snack, I’ve eaten it as a snack, and even taken it to work. If you were serving it as a starter you could accompany it with a side salad or some coleslaw. Rather than go to the hassle of making your own salad you can buy them from a bag – ok I know that sounds lazy but if your short on time, opening a bag is fine! Click here to download my step-by-step recipe.

There’s one more Strictly Supper to come, what is it going to be, who knows I haven’t thought that far ahead yet. Make this one, I’m not one to tell you what to do but if you love cheese like me, and my brother-in-law Graham you’ll love this.

Mystery Bag Meals Information

Mystery Bag Meals Information

The recipe after the next (and last) Strictly Supper will be one from my mystery bag… and not one to miss, remember you can get in touch if you have a list of ingredients you want me to cook with.Wheelie Good Meals Social Networking

I will, I will, I will definitely be here with my review on Asda’s Beef Bourguignon with Merchant Gourmet Red and White Quinoa – I promise!

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

As always you can get social with me, I’d love to hear from you. What are you doing over Christmas, do you have your food all planned?

See you Tuesday

Rich signature

Courgette, Saffron and Two Cheese Tart

Courgette, Saffron and Two Cheese Tart

This is a variation on “Graham’s Caramelised Red Onion and Goats Cheese Tart” I posted back in August 2014. This tart was using up ingredients that I needed to use up, and it was a good use of them too. Give this a go, it’s quick and easy and one I know you’ll love – and Graham will for that matter!

Ingredients for Courgette, Saffron and Two Cheese Tart

Ingredients for Courgette, Saffron and Two Cheese Tart

This really is quick and easy…. I know I say it all the time but trust me there’s hardly any effort in this one at all. Just beat a few eggs, do a bit of grating and then whap it in the oven… job done! The first thing you’ll need to do is preheat your oven to 2100 Celsius.

Saffron steeping in water for Courgette, Saffron and Two Cheese Tart

Saffron steeping in water for Courgette, Saffron and Two Cheese Tart

Place some saffron strands in a glass. Try not to use too many because they say saffron can have a metallic taste. Pour some boiling water on top of the saffron and allow it to steep for about fifteen minutes. I love saffron, it’s very opulent and weight for weight is more expensive than gold! It’s mainly used as a colouring but does offer a slight taste, for more information on Saffron visit Wikipedia.

Eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Crack three eggs into the jug, add salt and pepper, as you can see I’ve used whole eggs, they give the body to the tart! Season well, you can’t beat a bit of salt and pepper!

Grating Courgette and Cheese for the Courgette, Saffron and Two Cheese Tart

Grating Courgette and Cheese for the Courgette, Saffron and Two Cheese Tart

The next step is probably the hardest bit in the whole process, it’s time for a bit of grating…. or not! I’ve grated the courgette and the cheese here but equally you could put them in a food processor, why not! I suppose the only reason not to is the washing up afterwards, but I don’t do that in my house so it’s not a problem… ssshhh don’t tell anyone I said that! Remember to keep some circles of courgette back for decorating at the end, I used five but you can use more or less – or not bother… make the recipe your own!

Adding Creme Fraiché to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Adding Creme Fraiché to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Add 2 tablespoons of Crème Fraiche to the eggs and whisk again until combined. Don’t panic if it looks a bit lumpy, it’ll come together when you whisk it, set that aside for now!

The Saffron ready to use after steeping in water for Courgette, Saffron and Two Cheese Tart

The Saffron ready to use after steeping in water for Courgette, Saffron and Two Cheese Tart

After allowing the saffron to steep in the boiling water add that to the egg mixture and whisk in. You’re only really using the saffron as a colouring for this recipe.

Adding the grated Courgette to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Adding the grated Courgette to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Next add the courgette to the whisked egg mixture and stir through, then take the tart case and break off the goats cheese bit by bit placing them on the tart case. You want to try and get an even layer of cheese, if you don’t like goats cheese you could use mascarpone or mozzarella.

Breaking the goats cheese on the tart base for the Courgette, Saffron and Two Cheese Tart

Breaking the goats cheese on the tart base for the Courgette, Saffron and Two Cheese Tart

Then pour the egg mixture over the cheese and top with the remaining courgette rings, on top of that sprinkle the grated cheese, this with give it a golden finish.

Topping the tart case with the egg mixture and the Courgettes for the Courgette, Saffron and Two Cheese Tart

Topping the tart case with the egg mixture and the Courgettes for the Courgette, Saffron and Two Cheese Tart

Cook in the preheated oven for 30 minutes or until golden brown. The tart should be slightly firm but with a little wobble.

Courgette, Saffron and Two Cheese Tart golden brown and fresh from the oven

Courgette, Saffron and Two Cheese Tart golden brown and fresh from the oven

I served it with a side salad, you can serve it on its own it’s that good! I love courgette’s and this was a great way to use them up. It’s light but tasty, an ideal light lunch, packed lunch option or a snack to keep you going. You can download the recipe here.

Courgette, Saffron and Two Cheese Tart with a side salad

Courgette, Saffron and Two Cheese Tart with a side salad

Come back Tuesday for a review of Tesco Chilli Con Carne in a tin and also this week sees the launch of my new feature Mystery Bag Meals, a feature which sees me taking on a Ready Steady Cook esque challenge with ingredients suggested by anyone who wants to take part… more on this to come.

Thank you for stopping by remember you can sign up to the blog for updates and visit us on our social media pages which are listed below.

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Congratulations to Greg and everyone at the Caerphilly Players for an excellent p of Under Milk Wood… I went to see it last week with Ben “The Hair” Way… I miss performing! Also coming up this week is my write up about mine and Greg’s visit to the Cardigan Bay Fish Festival.

See you Tuesday

Rich
Tasty Tuesdays on HonestMum.com

Pepper and Onion Stir-Fry Thing

Well as it was our first anniversary last week I thought I’d write this post up dedicated to my darling sister Heather. I’ve always cooked loads, for as long as I can remember but it’s by eye…. a little pinch of this and a glug of that but that had to change when the blog launched! I had to be more specific, actually creating recipes as opposed to trundling through things by trial and error. Heather and I often have this conversation as she tends to make the same dish differently each time she makes it. She has staples that she makes on a regular basis and they’re all quite random… in name alone! For example she has her Salmon Thing, and her Spanish Chicken Thing… yep they’re all called Thing… hence the name of this recipe!

This is easy, really easy in fact it, it is just peppers and onions with a few friends. Give it a go, it’s worth a try I promise you you won’t be disappointed.

Ingredients for my Pepper and Onion Stir-Fry Thing

Ingredients for my Pepper and Onion Stir-Fry Thing

Utensils and Equipment for my Pepper and Onion Stir-Fry Thing

Utensils and Equipment for my Pepper and Onion Stir-Fry Thing

The ingredients are simple a few peppers, onions, garlic, ginger and then you choose the extras really. Customise it how you want to, I’ve used Sun-Dried Tomato and Char-Grilled Red Pepper Pastes I bought from Sainsbury’s, Lazy Garlic and Ginger, Gherkins and then a good glug of Dark Soy Sauce. You’ll see I’m not using too much in the way of equipment either, do you love my little blue pan…. it’s sooo cute  😳 and really me, I love little things… is it because I’m short, yes possibly – I bought this from Home Bargain’s many moons ago, and I love it.

The Onions for my Pepper and Onion Stir-Fry Thing

The Onions for my Pepper and Onion Stir-Fry Thing

Chop the onions in to ½ moon shapes. Don’t cut them too thick as you’re not going to cook this for long.

Pepper and Onion Stir-Fry Thing - How to De-Cheek A Pepper

Pepper and Onion Stir-Fry Thing – How to De-Cheek A Pepper

Once you’ve done that you need to take the cheeks off a pepper – what’s a pepper cheek I hear you ask well it’s the side of it. I learned this term from James Reeson who is the host of Australia’s “Alive and Cooking” honestly, it’s one of my favourite cookery programmes. James is English but lives in Australia. You know I watch a lot of cookery programmes from the land down under but this is the best. Take the cheeks off and then cut them into strips.

Pepper and Onion Stir-Fry Thing - Courgettes and Other Vegetables Ready For Use

Pepper and Onion Stir-Fry Thing – Courgettes and Other Vegetables Ready For Use

Once you’ve cut the peppers into strips, cut the courgette into rounds, cut them into 1-2 cm thick circles. These could discolour so you need to cover them. Once you’ve cut all the vegetables put them in separate containers and set aside, I’ve ordered them above in the order I’m going to cook them. To start cooking place a frying pan or wok on a medium/high heat. Add some olive oil and allow to warm up, once warm add the onion and 2 teaspoons each of ginger and garlic (more or less depending on your taste). At this point you want to toast your almonds for a couple of minutes, be careful – they go from lovely to burned in a matter of seconds, or at least they do in my experience (he says while he throws a batch of almonds away).

Pepper and Onion Stir-Fry Thing - Frying The Onions and Peppers

Pepper and Onion Stir-Fry Thing – Frying The Onions and Peppers

Once you’ve fried the onions until they are soft add the peppers and stir thoroughly, allow the peppers to get to know the onions and get coated by the ginger and garlic. Cook until the peppers start to soften, you don’t want them to be mushy but you do want them to soften.

Pepper and Onion Stir-Fry Thing - Adding The Pastes To The Party

Pepper and Onion Stir-Fry Thing – Adding The Pastes To The Party

Add the Char-Grilled Red Pepper and Sun-Dried Tomato Pastes, I’ve bought them from Sainsbury’s but other shops do them, you can of course add Sun-Dried Tomatoes and the Roasted Red Peppers from a jar. Give it all a stir, keep it moving to allow the flavours to meld and mingle…. they should be like neighbours talking over the garden wall 😆 .

Pepper and Onion Stir-Fry Thing - Cooking The Courgettes

Pepper and Onion Stir-Fry Thing – Cooking The Courgettes

Then as you can see above, I added the courgettes; you want to cook them until they are slightly brown. When they start to colour add the soy sauce, it’s important to add a good glug, obviously if you don’t like it eave it out but it goes well in this recipe. Also add the pre-cooked potatoes, this is an optional extra really and I was using them up because they were left over.

Pepper and Onion Stir-Fry Thing - Adding The Soy Sauce, Potatoes and Gherkins

Pepper and Onion Stir-Fry Thing – Adding The Soy Sauce, Potatoes and Gherkins

Keep the potatoes moving along with everything else, you want to spread the flavour around the pan to ensure all the ingredients gets to know each other. Once you’ve done that add the gherkins if you are using them and cook for a further one or two minutes. Season and stir to ensure that the seasoning is evenly distributed throughout, don’t use too much salt because you are using soy sauce and it can be salty. You can take this off the heat then as you’re ready to serve.

Pepper and Onion Stir-Fry Thing with Flaked Toasted Almonds

Pepper and Onion Stir-Fry Thing with Flaked Toasted Almonds

I placed on a plate and topped with the flaked almonds, you could use pine nuts or breadcrumbs for a bit of texture. My mother really enjoyed this one you could serve a smaller portion than the one above with rice or noodles. Give it a try it’s a really quick and easy mid week meal and great for using up vegetables that are in your house, you can add more vegetables, Pak Choi maybe, baby sweet corn or some sugar snap peas – make it your own, that’s what it’s all about. You can download a fully copy of the recipe here.

 

If you like peppers then why not try out my Peperonata or you can try my Sticky Aubergine with Soy Dressing Red Pepper, Onion and Sweet Potato Wedges. Tuesday I’ll be reviewing a different type of ready meal, what do I mean, come back and have a look.

 

I’ve had a busy couple of weeks with the blog’s anniversary and social networking it’s been quite hectic. On the positive side I’ve got a few more recipes in the bank and potentially a new feature lined up… it’s all good so keep checking back for more updates.

See you Tuesday 😀
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