Recipes
Festive Sprout Stir Fry
![Sprouts[a]](https://liaskitchen.com/wp-content/uploads/2015/12/sproutsa.jpg?w=705)
This is a recipe that even the biggest sprout sceptic will enjoy – I have tested this with my partner whose face contorts with disgust every time I even mention sprouts. Slicing the sprouts finely definitely helps. For the host of a Christmas dinner this is a great side for any roast and rather helpfully the recipe can be cooked mostly on the hob, freeing up the necessary space in your oven.
As all recipes this month are inspired by Riverside Market Garden’s vegetable box all you need to do is place your order today (Wednesday 16 December) and you will have all the vegetable ingredients you need to execute this and the rest of the recipes.
The combination of ginger (in the stir fry), nutmeg and a hint of clove (in the roast nuts) is inspired by the French Quatre Epices (four spices) mixture but I have substituted the white pepper with crushed red peppercorns for a festive look. And I have added an optional pinch of crushed buckthorn seeds (hippophae) for a zingy lift. I have also shared my recipe for roasted spiced walnuts which I learned from Anna Hansen’s, The Modern Pantry cook book. In the past year I have used this method to roast nuts with any imaginable spice to suit my recipes – it is a real delight!
Ingredients (4-6 people)
- Salt to season as required
- ½ tsp buckthorn seeds (optional)
- 1 tsp red peppercorns
- Olive oil
- 3-4 Tbsp soya sauce
- 1 tsp paprika
- 50g fresh ginger, grated
- 2 medium onions, finely sliced
- 500g Brussel sprout, finely sliced
- 100g walnuts
- 1 tsp salt
- 1 tsp icing sugar
- 1 tsp nutmeg
- Pinch of clove
- 1 Tbsp water
Preparation (30 minutes)
- In a baking tray mix the walnuts, salt, icing sugar, nutmeg, clove and water until the nuts are well coated.
- Place in a low to medium oven (160 centrigrade) for 20 minutes or until dried and golden.
- Finely slice and grate the onion, sprouts and ginger.
- Coat the base of a wide frying pan with enough olive oil and heat.
- Stir fry the onion and ginger with the paprika and a pinch of salt for 5 minutes and until translucent.
- Add the finely sliced sprouts and stir fry with the soya sauce for 15 minutes or until the sprouts are soft.
- Season with additional salt or soya sauce if required – the sprouts can definitely take it so don’t be shy.
- Crush the red peppercorns (and buckthorn seeds) in a pestle and mortar and sprinkle on the stir fry
- when the walnuts are ready sprinkle on the stir-fry.
Back to the roots #3 – Festive recipes: Parsnip or celeriac oven chips with beetroot dip
![RoastVeg[studiolit]_5web - Copy](https://liaskitchen.com/wp-content/uploads/2015/12/roastvegstudiolit_5web-copy.jpg?w=705)
Ingredients (snack quantity or enough for two)
- 350g parsnip, celeriac or turnip or a mix
- ½ tsp salt
- ½ tsp sweet or smoked paprika
- ¼ tsp dried thyme
- 2 Tbsp olive oil
Preparation (40min)
- Wash the vegetable well with a brush or peel and wash.
- Chop in long chip sticks and in a baking tray toss in the thyme, paprika, salt and olive oil.
- Roast for 30 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
- For Lia’s Kitchen beetroot dip please see www.liaskitchen.com.
Back to the roots #2 – Festive recipes: Parsnip and/or Jerusalem artichoke maple roasties
Continuing with the festive theme, here is another roast vegetable recipe which can accompany any chosen Christmas dinner meats or veggie roast. I think it will particularly delicious with goose.Once again this is a stress-free recipe which does not require extensive preparation. It is versatile enough for you to use with many of the white root vegetables that you can find in your Riverside Market Garden festive vegetable box. Personally I have great difficulty stopping myself from devouring these before I place them on the dinner table. Let’s hope I manage it this time for the family’s sake!
Don’t forget to order your festive Riverside Market Garden vegetable box by Wednesday 16 December here: https://store.buckybox.com/riverside-market-garden
Ingredients (feed 4-6 as part of a roast dinner)
- 6 Jerusalem artichokes (around 250g)
- 1 large parsnip (around 200g)
- 2 Tbsp maple syrup
- 2-3 Tbsp balsamic vinegar
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp ground nutmeg
- 1 tsp ground salt to season
- 2-3 Tbsp olive oil to dress
Preparation
- Wash the artichoke and parsnip well with a brush or peel. I prefer both vegetable with the skin on if you cut off any ‘hairy’ bits and chop the top and tail off.
- Roughly chop and mix well with all ingredients in a baking tray.
- Roast for 40 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
- Particularly delicious with roast goose, duck or a hearty nut roast.
Back to the roots #3 – December festive recipes: Parsnip or celeriac oven chips with beetroot dip
Back to the roots #1– Festive recipes: The Mixed Root Roast with Dukkah
![RoastVeg[studiolit]_2web](https://liaskitchen.com/wp-content/uploads/2015/12/roastvegstudiolit_2web1.jpg?w=705)
Ingredients (feed 4-6 as part of a Christmas or other roast dinner)
- 600g mixed root vegetable, coarsely chopped (use equal amounts of e.g. parsnip, carrot and Jerusalem artichokes or celeriac and or 200g of each)
- 3 leeks, coarsely chopped
- ½ tsp dried thyme
- ½ tsp ajwain/carom seeds or dried oregano (optional)
- 2 Tbsp. sesame seeds
- 1 tsp salt
- Olive oil
- 2 Tbsp Dukkah mixture (optional- see recipe here https://liaskitchen.com/2015/12/12/the-wonderful-dukkah-condiment/)
Preparation
- Peel or wash the root vegetable well with a brush and coarsely chop it together with leek.
- If using celeriac and Jerusalem artichokes place these in a bowl of acidulated water to avoid them turning brown, i.e. water with some lemon juice or vinegar.
- In a baking tray pour enough olive oil to line its wide base.
- Stir fry the vegetable and leek for 5 minutes after adding the salt and thyme.
- Add the sesame, adjwein or oregano (optional) and stir to make sure all veg is coated well in the oil.
- Roast for 40 minutes in a medium oven (180 centigrade) until the veg is cooked enough to pierce with a fork but does not fall apart.
- Sprinkle with the Dukkah mixture generously once you have removed from the oven. If you do not want to add the Dukkah season to taste adding a couple of pinches of salt.
Pumpkin stir fry and savoury pie – November Riverside Market Garden Box Recipes
It is finally pumpkin and winter quash season! The sweetness of this fantastic vegetable is ideal for moreish, savoury dishes and their salty flavours, which is exactly what I have developed for you this month. The recipes at the end of this blog are inspired by the seasonal ingredients of the November’s Riverside Market Garden vegetable box, such as leeks, fresh onions, sweet and chili peppers, and squash. But also the flavours of sage, mushrooms – currently still popping up in the Welsh forests – and chestnuts, the season of which is beginning. I really hope you enjoy the recipes, one of which is a quicker stir fry, for days when time is precious, whilst the other allows all you skilful foodies to explore making shortcrust pastry with pumpkin flesh instead of butter!
The trickiest part of cooking pumpkin or winter squash is peeling its tougher skin. Other than this the versatile vegetable cooks easily and quickly. Its flesh roasts in about half an hour (you can leave the skin on), it stir fries in around twenty minutes when diced and much quicker than that when grated. And finally it boils in about fifteen minutes.
The most obvious dish for pumpkin or squash, apart from pie, is soup. The easiest one you can make (and my favourite) does not even really need a recipe. Just roast a medium pumpkin, sliced with the skin, in a bit of olive oil, salt, thyme and 3-4 unpeeled cloves of garlic for half an hour in the oven. When baked place the flesh of the garlic and pumpkin in a pot, add at least 700ml of hot stock (say for 500g squash) and blend with a hand mixed or mash. Your soup is ready and you don’t even need to boil it!
Another idea if you don’t have much time is to scrub the skin of the pumpkin clean, cut it in half, scoop the seeds and stringy bits out with a spoon, drizzle it with olive oil and bake for forty minutes. When baked you can scoop out the flesh, mash it with a generous amount of grated cheese and herbs, and if you like some cooked lentils. Refill the pumpkin or squash halves and grill for another 10 minutes until golden!
I literally could go on forever about the numerous savoury bakes and sweet pies you can make with pumpkin but why not start by trying the two recipes below first. And if you need more inspiration come back to me. We are definitely not done with the squash season just yet.
Sunny autumn Cretan stir fry
Ingredients (4-6 portions)
- 500g diced pumpkin or squash (up to)
- 4 spring onions or 3 leeks or 1 dry onion
- 2 peppers (red or green)
- Half a garlic bulb
- ½ chilli pepper finely chopped
- 1 tbsp sundried tomato paste (optional)
- 200g pre-cooked chestnuts
- 100g pitted black olives
- 2 bay leaves (optional)
- 1 tsp dried thyme
- 100g couscous
- 1 cup white wine or vegetable stock
- One small bunch of parsley (30 gr)
- Olive oil
- Salt and pepper
Preparation (45 minutes)
- Peel and dice the pumpkin or squash in small cubes (2cm).
- Chop the spring onion (or leek/onion) and peppers.
- Stir fry in 3 tablespoons of olive oil, the bay leaves and thyme with a pinch of salt for 3 minutes.
- Stir in the sundried tomato paste, pumpkin, chestnuts, olives, garlic with the skin on, a pinch of salt and some more olive oil.
- Stir fry, cover and cook for up to 30 minutes until the pumpkin is (no need to add water).
- Once the pumpkin is soft, add the wine or stock and bring to the boil.
- Remove from heat, add the couscous, cover and set aside for 5 minutes.
- Season to taste, sprinkle with chopped parsley and drizzle with some extra virgin olive oil.
Lia’s Tips:
- If you don’t have access to chestnuts why not use 200g of mushrooms instead, dice and stir fry at the same time as the squash.
- You can use plain tomato paste if you don’t have access to sundried tomato paste.
- If the pumpkin is particularly tough you could add a couple of tablespoons of water to help it cook quicker
Savoury pumpkin and mushroom pie
Ingredients (4-6 portions)
For the dough
- 200g pumpkin (diced)
- 300g plain flour
- 1 eggs +1 egg yolk beaten
For the filling
- 200g pumpkin (diced)
- 50g dried mushrooms
- 4 spring onions or 3 leeks or 1 dry onion
- 2 bay leaves (optional)
- 1 small bunch sage (leaves only)
- 50g of butter
- 1 tsp dried thyme
- 30g grated parmesan
- 100g grated cheddar
- 100ml double cream or Greek yoghurt
- 1 egg beaten
- Melted butter for the pastry
- 1 tsp of the beaten egg for the glazing
- Salt and pepper to season
- Some olive oil to cook the pumpkin
Preparation (1.5hrs)
- Peel and dice the pumpkin or squash (all 400g for both the dough and the filling) in 2cm cubes.
- Bake or stir fry for 30 minutes or until soft after dressing in olive oil and adding a pinch of salt.
- Soak the dried mushrooms in hot water for 30 minutes to reconstitute. Alternatively use 300g fresh mushrooms stir fried in butter with a pinch of salt.
- Slice the spring onions and fry in half the butter (25g) with the bay leaves and thyme.
- Add the mushrooms, a pinch of salt and pepper, and stir fry until coated in the buttery glaze.
- Melt the rest of the butter in a separate frying pan and fry the sage leaves until crispy (set aside).
- Separate the pumpkin in half, add 200g to the mushroom filling and mash the rest.
- Add the cream, egg and parmesan to the cooled mushroom filling, remove the bay leaves and season to taste.
- Mix the mashed pumpkin, the beaten egg and yolk, a pinch of salt and the flour. Knead for five minutes into a shortcrust dough.
- Separate the dough into two equal balls.
- Roll out two dough sheets (3cm) on a lightly floured surface in the shape of your baking tray (20cm round).
- Line the baking tray with some melted butter and the one dough sheet.
- Sprinkle with the grated cheddar and the fried sage leaves.
- Add the filling and spread evenly.
- Add the second dough sheet, pressing the corners with your finger tips to bind the two dough sheets together and to create a nice finish for the rim of the pie.
- Brush with some melted butter and a teaspoon of beaten egg you have kept aside.
- Bake for 30 – 40 minutes until the top is golden.
Lia’s Tips:
- If you don’t have some of the ingredients feel free to improvise. For example, use yoghurt if you don’t have cream, an extra pinch of salt if you don’t have parmesan which you can replace with other cheese.
- If the dough is too crumbly to roll you can press it down flat with your fingers. And you can crumble the top sheet for a savoury crumble dish. If you do this add some crushed nuts or seeds.
- This pie is delicious with gluten free flour too.
Celeriac salad and soup recipes – October Riverside Market Garden vegetable box
There is one thing you cannot do with celeriac, and that is to leave it out in the air once you peeled it because it quickly discolours. But if you put it in a bowl of water with a bit of lemon juice or white wine vinegar, whole, diced, sliced, chopped, grated or cut julienne it can wait for you to prepare great dishes in the kitchen.
The wonderful celeriac, a milder variety of celery, is extremely versatile and nutritious. Once you overcome the task of peeling, washing and immersing it in acidulated water you are half way there. You can almost do everything with the root of celeriac, be it a plain mash, creamed with salted butter and any spice of your choice for your roast or fish; a layered bake in white or red tomato sauces; a heart-warming soup; an alternative roast vegetable to parsnip or; a quick and simple stir fry with celeriac diced, chopped or grated. Its aroma is subtle but has enough depth so you don’t need to over spice or flavour it.
Celeriac makes a great accompaniment to beef, lamb, duck, white or smoked fish, scallops and loves bacon and spicy sausages, such as chorizo and merguez. It goes well with sage, dill, parsley and mint; and sits beautifully with milky and creamy sauces and dressings. You go as far as trying delicious (vegan) curries with coconut milk, fenugreek and turmeric if you are a spice explorer in the kitchen. Celeriac fritters work well as the vegetable takes other flavours on well; thin celeriac chips in tempura batter is a delicious beer snack, and recently when I was reading Nopi, the brand new Ottolenghi book, I came across one of the easiest ways to cook celeriac, after washing it well, trimming it, leaving the skin on and baking it for three hours in a medium hot oven! I kid you not, the possibilities are endless.
So when you come across the celeriac root in your October Riverside Market Garden Box (which of course I strongly recommend you order with no hesitation) don’t be phased by it. Start by chopping off its bottom root, and trim its hairy and nobly bits off fearlessly whilst peeling it with a small sharp knife or peeler of your choice. Use a vegetable brush to wash the mud and grit off well before immersing in acidulated water.
The two recipes below can start you off and are both are inspired by and use seasonal in my October Riverside Market Garden vegetable box. There is a quick salad and a soup suggestion rather different than the usual celeriac recipes you could google. Enjoy!
Riverside Garden raw celeriac and apple salad with Greek yoghurt remoulade dressing
Ingredients (4 portions)
- 200g celeriac, peeled in ribbons or cut julienne (small sticks)
- 1 red apple, sliced of cut julienne
- 1 tablespoon white wine vinegar
- 1 small bunch of mint, coarsely chopped
For the dressing
- 200g Greek yoghurt
- 1.5 teaspoons mustard or mustard powder
- 1 handful of capers, coarsely chopped
- 1 tablespoon white wine vinegar
- 2-3 tablespoons olive oil
- 2 big pinches of salt
- 1 teaspoon maple syrup or honey
Preparation (15-20min)
- Trim, peel, brush and chop the celeriac.
- Place in acidulated water with either a squeeze of lemon or a tablespoon of white wine vinegar.
- Halve or quarter the apple, removing the core and chop or slice julienne.
- Mix the apple and celeriac and dress with the tablespoon of vinegar.
- To prepare the yoghurt remoulade mix the ingredients for the dressing and season to taste.
- Either mix the dressing on the ingredients or place on top, sprinkling it with the mint.
Lia’s tips:
- 1 small celeriac is around 200g- don’t worry too much about accuracy measurement, you can use more or less than that in your salad.
- Gherkins are a fine replacement for capers.
- If you have ready-made piccalilli you can use that to flavour your yogurt dressing.
- This salad is delicious with toasted walnuts, smoked salmon or haddock, and roast lamb.
Riverside Garden Celeriac and Beetroot soup
Ingredients (4 portions)
- 200g celeriac, chopped
- 200g mixed beetroot, chopped
- 200g potato, chopped
- 100g red split lentils (optional)
- 1 leek
- 3 spring onions or half a dry onion
- 2 bay leaves (preferable but optional if you don’t have)
- A small bouquet of fresh thyme or 1 teaspoon dried thyme
- 1 litre vegetable stock
- Olive oil
- Salt to season
Optional garnish
- Handful of finely chopped capers
- Apple slices
- Toasted cumin and caraway seeds
Preparation (45 minutes)
- Peel and chop all the vegetable, and follow the celeriac preparation tips as in previous recipe.
- Sauté the leek, onion and bay leaves (if you are using) in a bit of olive oil (2-3 tablespoons) with a pinch of salt until translucent.
- Add the chopped vegetable and lentils (if you are using).
- Stir fry for 5 minutes and coat well in the oil.
- Add the stock and thyme, and simmer for at least 30 minutes.
- Remove the bay leaves and thyme stacks (if you are using fresh thyme bouquet).
- Season to taste if needed.
- Cream with a hand blender if you prefer a creamy soup.
- Serve with a pinch of chopped capers, some sliced apple and a sprinkle of toasted cumin & caraway seeds.
Lia’s tips:
- Don’t worry about exact weighting of vegetable. You roughly require 1/3 of each vegetable in equal amounts.
- I strongly recommend using of bay leaves but if you don’t have them thyme or other herbs will do fine.
- Blending the soup results in a nice consistent colour but you don’t have to.
- Use more cumin than caraway seeds. Caraway complements beetroot beautifully but can be overpowering. Sprinkle with caution.
- Pear is also delicious with this soup if you don’t fancy apple. It’s all in season anyway!
What to do with your leftover Easter chocolate
If you are left with little pieces of chocolate eggs or you want to make the most of Easter chocolate on offer at shops this week this easy and quick dessert recipe is for you. It requires no baking and it is a great one to make with the kids, who I am sure will be quite happy to help you smash those biscuits!
Kormos, which means tree log in Greek, is unlike the baked chocolate log recipes you know. It uses crumbled biscuits, roughly chopped nuts, melted chocolate to make a delicious dessert that does not need baking and can be frozen for a while if you would rather not eat any more chocolate for a while.
Ingredients (feeds 10)
- 300g mixed chocolate
- ¾ -1 packet of rich tea biscuits roughly crushed
- 150g and up to a cup roughly chopped almonds or other nuts of your choice
- 350g double cream
- 100g icing sugar
- 3 Tablespoons amaretto liqueur or cognac
Preparation (20 minutes and 2-3 hour refrigeration time)
- Melt the chocolate with the cream, the liqueur and the icing sugar and melt in a bain marie.
- Remove the melted chocolate mixture from heat and cool down.
- Roughly chop or crush the almonds and the biscuits.
- Mix the biscuits and almonds well in the mixture.
- Line a bread baking tin with baking paper making sure there is enough excess paper on all sides to fold around the mixture.
- Pour the cooled down mixture in the tin and fold the baking paper neatly around it.
- Refrigerate overnight or at least for 2 hours on the coolest shelves of the fridge.
- You can speed up the process by adding the mixture in the freezer for an hour.
- Once the mixture is cooled down and more solid you can remove from the tin, wrap in cling film and then refrigerate or freeze.
- Before serving, dust with some cocoa powder and slice to serve.
Lia’s tips:
- If you have less chocolate you can still make this dessert. For 150g chocolate (half the amount in the recipe) add ¾ cup evaporated milk and 3 tablespoons cocoa powder.
- There are many ways to make this dessert, you can swap the cream with a tin of condensed milk if you are using dark chocolate. Just make sure you remove the icing sugar and add about 100g butter too.
- It is also possible to make the dessert without any chocolate – just replace the cream and chocolate with 250g butter, 6 tablespoon cocoa power and increase the icing sugar to half a cup.
- Basically this is a great leftover recipe and you can adapt it to what you have or can afford.
- You can keep the log frozen – just make sure you take it out of the freezer for 3 hours or overnight before serving.
- My ‘bain-marie’ is a pyrex bowl placed over a pot of boiling water.
Savoury cornmeal cake
This is a recipe I have been playing with for years and I finalised it recently whilst delivering the Love Food Hate Waste campaign in Roath. I was looking for recipes in my notebook that can help people use their leftovers and what they have in the fridge/freezer. The savoury cake was one our roadshow freebies and was sampled at our last Love Food Haste Waste event on 10 Mach at Cardiff Students’ Union in return for pledges to take action to reduce waste.
It is a delicious recipe that can be adapted to help you use greens and smaller quantities of leftover vegetable. The batter can remain the same and you can be as creative and daring as you like with what flavours you create. You end up with an amazing tasty snack on its own or with some relish or chutney on top and a (gluten-free) substitute to bread which is fantastic with soups or a tin of baked beans.
Cornmeal is a basic ingredient for one of my favourite Greek breads called Bobota. Grated pumpkin and marrow with cornmeal and feta cheese has always been one of my most favourite bakes that my southern Greek Granma Vasiliki used to make for us. And five years ago the lovely Zoe English, of Bird to Market, handed over Nenneh Cherry’s cornbread recipe to me after my excited squeals on tasting it for the first time in my life. So this savoury cake recipe is born from all these influences and is fast becoming one my favourite things to make this spring. I have adapted it to be gluten free – through the use of gluten free plain flour. And with courgette and tomato season approaching and rainbow chard already on the tables at our Farmers’ markets I am very excited for the many versions of the savoury cakes you could be imagining. Enjoy!
Ingredients (1 Bundt or other round 23-25cm baking tin)
- 350g Plain flour, preferably gluten free mix
- 250g Cornmeal (coarse or medium)
- 4 tsp Baking powder
- 80g Sugar (caster)
- 100g Butter melted
- 2 Eggs
- 450-480ml Milk
- 1-2 pinches of salt
- Some extra butter and flour for lining the baking tin
- 1 Small bunch fresh basil or other mixed or frozen herbs, including stems (around 30g)
- 225g Cherry or mini plum tomatoes (up to 300g)
- 1 Onion
- 2 medium or 1 large courgette diced OR
- 1 aubergine diced
- 1 Medium courgette coarsely grated
- 150g grated cheese, parmesan and cheddar mixed (or whatever you have available)
- salt & paper to season
Olive oil for the frying
Preparation (1hr and 15 minutes)
- Prepare your vegetable mixture first to allow enough time to cool.
- Fry the sliced onion with a pinch of salt, cover and let to nearly caramelise whilst you prepare the rest.
- Dice the courgettes or aubergine and halve the cherry or plum tomatoes.
- Add the courgette or aubergine with another pinch of salt and fry for 5 minutes.
- Add the tomatoes and basil, stir and cover until all ingredients soften- for around 5 minutes.
- Taste and season with salt and pepper if needed. Remove from heat to cool down.
- Grate the last courgette and the cheese.
- Mix the flour, cornmeal and baking powder.
- Add the rest of the dough ingredients and mix well so that there are no lumps.
- Add your fried ingredients, raw courgette and cheese.
- Pour into a lined baking tin and bake on 180 Celsius for 40-50 minutes or until a skewer comes out clean.
Lia’s Tips:
- The batter should be moist but not too runny. You can add 450ml of the milk first and see if you need to add more after you add the tomatoes and vegetable.
- You can use spinach and other greens such as Kale. Feel free to experiment with various herbs ad ingredients. Use what you have in the fridge and for inspiration on flavours look up focaccia recipes.
- This is a great recipe for using those herbs that you have in the freezer or the ones that are about to go off in the fridge!
- For a bread tin and smaller quantity of the cake halve the recipe ingredient.
- The cake rises quite a lot and it keeps well in the fridge for about a week.
Pancake heaven
Another pancake idea for today’s celebration. This one is more adventurous but so delicious. I also swear by the pancake mixture recipe in this entry. Never fails me. Enjoy!
Shrove Tuesday is now gone but I’d like to think that pancakes can return to Lia’s kitchen before the next one in 2014.
Pancakes don’t always have to be overindulgent naughty treats. Not that there’s anything wrong with that.
I hope this post becomes a quick and easy pancake recipe reference and an inspiration for an alternative savoury filling.
This recipe was given to me by Dan Green who, hat’s off to him, makes the best pancakes I have ever had-he flips them and all that! I just followed his instructions to make the batter, made a filling with what we had in the fridge and watched him put the pancakes together skilfully for us.
Aubergine and fenugreek pancake filling ingredients
1 small aubergine, cubed in 2cm pieces
Half an onion finely chopped
Half a tin of chopped tomatoes
Pinch of cinnamon powder
3-4 handful fresh fenugreek leaves roughly chopped
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Lia's Kitchen 
Waste Not Cakes! Carrot & Banana sweetness and pumpkin & mushroom savoury delight
Posted on Updated on
This year our dream team consisting of Green City Events, Cynefin Cardiff and Lia’s Kitchen will be organising more food waste reduction events in Cardiff’s Roath/Penylan, Splott and Adamsdown areas. Our first Love Food Hate Waste Roadshow on 21 November 2015 kicked off a series of roadshows and workshops to follow in 2016. We cannot explain how much we believe in what we do so we hope that our enthusiasm and dedication is contagious. Now is a great time to think about reducing your food waste and to join the fight to help do something about this ever increasing problem.
At our November 2015 roadshow we provided advice and tips on how to use our imagination to cook with what we have at home. Our savoury and sweet cake samples inspired many of you to be creative in the kitchen. So here are the recipes below. Remember don’t be afraid to replace an ingredient you are missing with another. The cake recipes were inspired by ingredients most us of are likely to waste and seasonal, affordable ingredients such as squash.
The sweet cake recipe is based on a similar recipe shared with me by a dear friend Wendy Twell about ten years ago. Whilst the savoury cake is inspired by pumpkin and winter squash which is abundant at the moment – it is designed to help people not waste some of the larger pumpkins/squash they get hold off. For more inspiration on pumpkin see here.
Follow @greencityevens, @liaskitchen, @cynefincardiff for information on upcoming events.
Thanks to www.dangreenphotography.com and Luke From Cynefin for the snaps today.
Sweet Carrot & Banana Cake
Ingredients (8-10 portions)
Preparation (1.5 hours)
Lia’s tips:
Savoury pumpkin and mushroom cake
Ingredients (8-10 portions)
Preparation (1.5hr)
Lia’s tips:
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This entry was posted in Comment, Recipes, Vegetarian and tagged banana cake, carrot and banana cake, carrot cake, cornmeal cake, liaskitchen, Love Food Hate Waste, polenta, pumpkin, pumpkinrecipe, savoury cake, waronwaste, wastenot.