cheesey sage and onion potato cakes

sagenonioncakes

A simple supper or a filling breakfast using up leftover mashed potato. We had one very heaped soup bowl of mash, but the recipe is versatile 🙂

Fry off 2 red onions and a couple of good sprigs of sage (chopped or scissored in). Mix into the potatoes with a block of grated cheezly and a tablespoon of flour. Squishing it all up with your hands is best. Press into fairly thin pancakes and dip each side in crumbs of some sort, we used Orgran Rice Crumbs. Shallow fry, turning once, until crispy.

Was very nice with Brussels sprouts and salad.

sun through the trees
sun through the trees

Tomato Soup with Lemongrass and Coconut

tomato soup with lemongrass

Autumn is deepening and darkening, it’s conker time, it’s almost November, and November is vegan month. Animal Aid are running The Great Vegan Challenge where anyone can pledge to be vegan for a month with lots of help and support detailed here on their website (some rather nice recipes there too).

The vegetarian restaurant Tibits in London, normally 80% vegan in its offerings, is going to be launching Vegan Days, specifically on the 1st, 7th, 18th and 29th of November. Further vegan days will be mentioned here on their website. Judging by the lovely book they sent us – Tibits at Home – the food is pretty delicious.

Divided into seasons, the plethora of colourful recipes are all accompanied by photos. We liked the fact there are juice recipes and lots of really tasty sounding quinoa dishes, but today we tried the tomato soup with lemongrass and coconut milk, recipe below.

tomato soup with lemongrass

Theirs is rather better presented than ours 🙂 The book is now splattered, always a good sign with a cookbook.

Preparation time 40 minutes.

Ingredients

  • 1 small onion
  • 2 garlic cloves
  • 1 stalk lemongrass
  • 200g green leeks
  • 600g fully ripened tomatoes
  • 3 tbsp extra virgin olive oil
  • 350ml vegetable stock
  • half tsp ginger powder
  • half tsp lemon pepper
  • 1 tsp chilli oil
  • 1 tsp sea salt
  • 150ml coconut milk
  • freshly ground seasalt and white pepper

Method

  • Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.
  • Wash the leek, cut into half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into 3cm dice.
  • Sweat the onion, garlic and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, veg stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes.  Puree the soup in a food processor and pass through a sieve.
  • Add the coconut milk and the leek and lightly cook for another five minutes. Add seasalt and pepper to taste.

It was a very nice and warming recipe despite being from the summer section of the book. There are many sweet photos throughout, this was our favourite:

tomato soup with lemongrass

Next up will be the parsnip soup though the linguini with pumpkin and swiss chard also looks enticing…

If you liked this tomato soup with lemongrass, check out all our soup recipes here.

And don’t forget out own paprika pumpkin soup recipe this autumn. The shops seem to be stocking proper culinary pumpkins this year.

tomato soup with lemongrass

curry noodles

Sounds like junk food but these are raw and healthy and very tasty, just had them for lunch 🙂

1 courgette spiralised into noodles with  a spiralizer (available from Amazon.co.uk)

1 red pepper, cut into thin slices

a tablespoon of sunflower seeds

a tablespoon of nori sprinkle

a tablespoon of olive oil

about half a teaspoon of curry powder or spices of your choice

mix and eat 😀

leaf

there be magic in them there woods

The Mermaid and the Bear

Set in a fictional castle in Aberdeenshire, Ailish Sinclair’s debut novel, THE MERMAID AND THE BEAR, blends an often overlooked period of history, the Scottish witchcraft accusations, in particular the 1597 Aberdeen witchcraft panic, with a love story. 

Amazon

Waterstones

Author website