Three Cheese, Caramelised Onion & Potato Pie

Three Cheese, Caramelised Onion & Potato Pie

This stunning cheese pie is perfect for a mid-week meal and tastes absolutely scrumptious, pure comfort food at its best!

Serves 4-6

Prep time:   20-30 minutes

Cooking time: 1 hour 15 minutes

Ingredients

30g butter

2 medium onions, peeled, thinly sliced

1 tsp salt

2 tbsp caster sugar

950g potatoes, peeled, thinly sliced

140g crème fraîche

4 tbsp double cream

100g mature cheddar, grated

100g Stilton, crumbled

100g Gruyère, grated

freshly ground black pepper

1 tsp grated nutmeg

500g pre-prepared puff pastry

1 free-range egg, beaten, to glaze

Method

1.   In a large frying pan heat the butter and add the onions, salt and sugar, fry for 5-6 minutes until the onions begin to caramelize.  Remove from the pan and set aside.

2.  Meanwhile, cook the potatoes in a large pan of salted boiling water for 8 minutes, drain and then set aside.

3.  Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

4.  Mix the crème fraîche, cream and cheddar in a small bowl. Mix together the Stilton and Gruyère in a separate bowl.

5.  Layer one quarter of the potatoes, a third of the onions and a third of the Stilton/Gruyère mixture in the bottom of a large pie dish. Sprinkle with a little freshly ground black pepper and grated nutmeg.

6.  Repeat, working from the outside of the pie dish into the middle to achieve a domed effect, seasoning as you go, then pour over half the cream/cheddar mixture. Repeat this step then cover the filling with the remaining potato, ensuring none of the cream mixture is visible.

7.  Roll out the pastry so it is larger than the pie dish.  Cut strips from the side of the pastry.  Brush the rim of the pie dish with egg wash and place the strips around the rim of the pie dish and cover with egg wash.  Cover the pie with the pastry, using a folk press the edges of the pie.  Use any off-cuts of pastry to decorate the pie then brush the top with the remaining egg wash. Cut a small cross in the top of the pie to let the steam escape.

8.  Place the pie in the oven and cook for 30 minutes then reduce the oven to 180°C/160°C/Gas 4 and bake the pie for another 30 minutes or until golden-brown, enjoy!

Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

This vegan kebab is absolutely bursting with flavour – it is so delicious!  You must try this recipe!

Serves 4

Prep time: 15 minutes 

Cooking time: 5 minutes

Ingredients

For the Tabbouleh:

25g bulgar wheat

1 large bunch of flat leaf parsley, leaves picked & finely chopped

3 plum tomatoes, deseeded & finely diced

4 spring onions, thinly sliced

100g pomegranate seeds

½ tsp ground cinnamon

1 tbsp olive oil

1 lemon, juice only

Sea salt flakes & freshly ground pepper

For the yogurt:

100g dairy-free yogurt

¼ cucumber, grated and water pressed out

1 garlic clove, peeled & minced

Sea salt flakes & freshly ground pepper

For the kebab:

4 Vegan Flatbreads

1 tbsp vegetable oil

175g pack of Vivera Veggie Shawarma Kebab

2 baby gem lettuce, shredded

¼ cucumber, halved & sliced

Pomegranate molasses (optional)

Method

1.    Cook the bulgar wheat asper packet instructions, then rinse well in cold water, drain and put into a bowl.

2.    Mix all the chopped ingredients into the bulgar wheat, alongside with the cinnamon and pomegranate seeds.  Drizzle with the olive oil, lemon juice and season to taste.  Mix through all the ingredients and set aside.

3.    For the yogurt, place all the ingredients into a bowl and mix together, set aside.

4.    For the kebab, heat a large frying pan and heat the oil, add the Veggie Shawarma and fry over a medium heat for 5 minutes.

5.    To make assemble the kebabs, heat the flat breads per packet instructions and place on 4 plates.  Spread each flatbread with a spoonful of yogurt mixture, then top with the lettuce and cucumber.  Top with the pomegranate tabbouleh and drizzle over a little pomegranate molasses (if using).  Roll up the flatbread and serve warm.  Enjoy!

Vivera Veggie Shawarma Kebabs are available from Sainsbury’s, Waitrose & Ocado

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I have been commissioned by Vivera to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.

Spiced Red Lentil & Root Vegetable Soup

Spiced Red Lentil & Root Vegetable Soup

This soup is really hearty and filling - perfect for a chilly day!

Serves 4

Prep time: 10 minutes

Cooking time: 40 minutes

Ingredients

2 tbsp olive oil

1 large onion, peeled & finely chopped

3 cloves garlic, peeled & crushed

3 large carrots, peel & dice

3 large parsnips, peel & dice

2 medium sweet potatoes, peel & dice

1 stick of celery, chopped

1 tbsp mild curry powder

1 tsp ground cumin

½ tsp chilli powder

½ tsp ground ginger

½ tsp ground turmeric

150g red lentils

400 ml can coconut milk

750 ml vegetable stock

couple of sprigs fresh thyme

small handful fresh coriander

Freshly ground salt & pepper

Your favourite bread, to serve

Method

1.    Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.

2.    Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes.

3.    Rinse the red lentils and add to the pan along with the coconut milk and stock.

4.    Bring up to the boil then turn down to a simmer and leave to cook, stirring every now and again, for 20-30 minutes until all of the vegetables and the lentils are soft.

5.    Remove from the heat. Strip the leaves from the thyme and roughly chop the coriander, add to the pan and season to taste.

6.    Use a stick blender to blend the soup until it is completely smooth then serve with your favourite bread, enjoy!

Soufflé Baked Potatoes with Cheddar

Soufflé Baked Potatoes with Cheddar

This is a deliciously comforting main course or can be served as a side!

Serves 4

Preparation time:  15 minutes

Cooking time:  80 minutes

Ingredients

4 baking potatoes

2 eggs, separated

120g Mature Cheddar Cheese

2 tbsp fresh chives, chopped

1 x 85g watercress, roughly chopped

2 tsp Dijon mustard

Freshly ground salt & pepper

 

Preparation method

1.    Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.

2.    Place the potatoes on a baking tray and  bake in the oven for 1 hour and set aside until they are cool enough to handle.  Now cut the potatoes in half and scoop out all the potato into a bowl and reserve the skins.

3.    Mix the potato with the egg yolks, cheese, chives and watercress – season to taste.

4.    In a separate bowl whisk the egg whites until stiff and then fold into the potato mix.  Now spoon the mixture back into the skins.

5.    Return to the oven for 20 minutes and serve immediately – enjoy!

 

 

Lentil and Caramelised Onion Soup

Lentil and Caramelised Onion

The caramelised onion and fresh herbs and spice give this lentil soup another dimension.

Serves 4

Prep time: 10 minutes

Cooking time:  25 minutes

Ingredients

400g red lentils

100g brown rice

1 litre vegetable stock

1 litre water

1 tbsp ground cumin

40g butter

2 large onions, peeled & finely sliced

2 tbsp sugar

1 tbsp balsamic vinegar

A good pinch of cayenne pepper

Small handful of fresh coriander, roughly chopped

Small handful of fresh parsley, roughly chopped

250ml vegetable stock (extra)

Sea salt & freshly ground pepper

To serve:

Crusty Bread

Preparation method

1.  Rinse the lentils and rice under cold water and drain, place into a large pan and cover with the vegetable stock and water.  Add the cumin and bring to the boil.  Now reduce the heat and simmer uncovered for 15-20 minutes.

2.  Meanwhile, melt the butter in a large frying pan, add the onions and fry until softened.  Add the sugar and balsamic vinegar, stir until caramelised.

4.  Stir through the cayenne pepper, coriander and parsley into the lentils and bring to the boil.  Stir in the caramelised onions and extra stock, stir until heated through, season to taste.

5.  Divide into soup bowls and serve with crusty bread.

Portobello Mushrooms Stuffed with Vegetarian Haggis

Portobello Mushrooms Stuffed with Vegetarian Haggis

A delicious vegetarian starter which is full of flavour!  It is easy to prepare and can be made ahead.

Serves 4

Prep time:  10 minutes

Cooking time:  20 minutes

Ingredients

4 Portobello mushrooms

1 tbsp olive oil

2 tbsp pine nuts

2 tbsp pecorino cheese

75g breadcrumbs

1 handful flat leaf parsley

350g vegetarian haggis, sliced

To serve

Watercress

Preparation method

1.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6. 

2.  Place the mushrooms on a baking tray and drizzle with olive oil.  Put in the oven for 5 minutes and then set aside.

3.  Place the pine nuts, pecorino, breadcrumbs and parsley into a food processor and blend together.

4.  Place a slice of haggis onto each mushroom and top with the breadcrumbs.  Now place in the oven for 15 minutes.  

5.  To serve, place a mushroom on each serving plate with a watercress garnish.  Enjoy!

Globe Artichoke with Dijon Mustard Vinaigrette

A very simple but delicious dish for a summer’s day!

Serves 4

Preparation time:  20 minutes

Cooking time: 40-45 minutes

Ingredients

4 globe artichokes

2 lemons

For the vinaigrette:

6 tbsp red wine vinegar

3 heaped tbsp Dijon mustard

Sea salt & freshly ground pepper

100ml olive oil

Preparation method

1.  Halve 2 of the lemons and place in a very large pan of water and bring to the boil.  Snap the stalk off each artichoke and remove any hard outer leaves. Cut the remaining lemon in half and rub the juices over the artichokes and squeeze any remaining juice into the pan. Place the artichokes in the water, weighing them down with a plate and cook for 40 minutes.  Drain well upside down.

2.  To make the vinaigrette, combine the vinegar and mustard in a lidded jar and season to taste.  Pour in the olive oil and shake vigorously to make a thick dressing.  Taste and add more mustard, vinegar or seasoning if necessary.

3.  Turn the artichoke over and serve them with the vinaigrette dipping sauce. 

4.  To eat, pull off the leaves from the base up, dipping them into the vinaigrette and scraping off the fleshy part with your teeth.  When you reach the small purplish leaves in the centre remove them and then scrape out the hairy choke and discard, then eat the heart.  Enjoy!

Penne with Asparagus, Olives & Tomatoes

A delicious pasta dish which is full of crisp, fresh summer flavours and is very quick & easy to make!

Serves 4

Preparation time:  15 minutes

Cooking time: 15 minutes

Ingredients

400g Penne

 Bundle of asparagus, trimmed & cut in half

2 tbsp olive oil

1 garlic clove, peeled & sliced

24 green olives, pitted & sliced

24 cherry tomatoes, halved

1 lemon, zest plus a squeeze of juice

3 tbsp mascarpone

Sea Salt & freshly ground pepper

1 tbsp butter

60g Parmesan, freshly grated

60g Pecorino, freshly grated

10 basil leaves, chopped

Preparation method

1.  In a large pan of salted water, cook the pasta as per packet instructions, drain and set aside.

2.  Meanwhile make the sauce, in a large frying pan heat the olive oil with the garlic and add the chopped asparagus.  Cook gently turning occasionally for 7-8 minutes or until al dente.

3.  Add the olives and tomatoes to the asparagus and heat through. Now add the mascarpone and lemon zest and stir through.  Season to taste and add the butter and a squeeze of lemon juice.

8.  Add the cooked pasta to the sauce and stir through. Place in a warmed serving dish and scatter with some of the grated cheese and sprinkle with basil.

9.  Place the remainder of the cheese in a bowl so the guests can help themselves and serve.  Enjoy!

Red Wine Risotto with Gorgonzola, Walnuts & Orange

This risotto is full of flavour, in each mouthful there is a different flavour.  It is definitely one to try!

Serves 4 (8 for starter)

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1.5 litres of chicken or vegetable stock

2 tbsp olive oil

75g butter

2 shallots, peeled & chopped

350g risotto rice

200ml red wine (full-bodied works best)

Salt & freshly ground black pepper

2 oranges, zest only

200g Gorgonzola

100g Parmesan cheese, grated plus extra to serve

100g crushed walnuts

Preparation method

1.  In a large pan bring the stock to the boil.

2.  Place a large frying pan over a medium heat; add the oil and half of the butter.  When the butter has melted gently cook the shallots for 3 minutes or until softened.  Now add the rice and stir through until fully coated with oil and butter.

3.  Increase the heat to full and add the red wine.  Stir continuously until the wine has been fully absorbed.  Now gradually add the stock a ladleful at a time.  When a ladleful has been absorbed add the next, don’t stop stirring the risotto.

4.  After 14 minutes of stirring add the orange zest, another ladleful of stock and crumble in the Gorgonzola and stir through. Season to taste!

5.  When the rice is cooked add the remaining butter and the Parmesan cheese.  Stir through and serve with extra Parmesan and crushed walnuts.  Enjoy!