Chicken (or Veggie) Chow Mein

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This delicious Chicken (or Veggie) Chow Mein recipe comes courtesy of Judy and Andy Mus, a couple who run excellent ‘Saturday Cooking Club’ family cooking classes in Walthamstow, East London. Judy says this is the most popular dish at their cooking club, with many people commenting that it tastes better than a take away!  Even many fussy eaters have enjoyed it.   I have added fresh coriander to the recipe, as I can’t get enough of it and it is nice to sprinkle on some fresh herbs.

You can use chicken, prawns, tofu or quorn chunks along with the veg.  Allow about 25 minutes to prepare and cook it all.   The kids could help with all aspects of the dish – here is a guide to cooking with kids, in particular a video about knife skills: https://www.bbcgoodfood.com/howto/guide/guide-cookery-skills-age.  I had never let my kids cut with a sharp knife until I attended the cooking club!  It was a little scary, but my 6 year old did really well and still has all his fingers.
If you are local to Walthamstow then check out E17 Pop Up Kitchens on Facebook for info about upcoming cooking sessions. It costs £15 per family, is fun and relaxed, and there is no minimum age.

Chicken (or Veggie) Chow Mein (serves approx 4)

3 tbsp ketchup
2 tbsp oyster sauce
2 tbsp soy sauce
Small thumb ginger, peeled and grated or chopped very small
1 clove garlic, crushed or chopped very small
Any oil, for cooking
2 chicken breasts, cut in to small chunks OR chopped smoked tofu OR quorn chicken chunks OR prawns
1 pepper, cut in to thin strips
5 spring onions, chopped
200g beansprouts

200g noodles (any is fine – I used medium egg noodles)

Optional – roughly chopped coriander

Mix the ketchup, oyster sauce, soy sauce, ginger and garlic together and set aside.

Heat some oil in a frying pan on a medium heat and add the chicken (or tofu, quorn chunks or prawns), stirring regularly for about 10 minutes, until it is white and cooked through.

Meanwhile cook the noodles as per the pack instructions and set aside.  To the chicken add the pepper and stir fry for another 2 minutes. Pour in the sauce and stir well until bubbling. Add the noodles, beansprouts and spring onions and mix well for another 2 minutes.  Eat, sprinkled with coriander if you wish.

One-Pot Chunky Fish Chowder (30 mins)

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This chunky fish chowder is a tasty, one-pot dinner full of goodness from the fish and vegetables.  I’ve reduced the fat content by adding just a splash of milk, but you could keep it traditional and use more milk, or cream, instead!  The whole dish is ready in 30 minutes, and is great on it’s own or with some bread.

Chunky Fish Chowder (serves 4 )

1 tbsp oil

1 leek, finely sliced

4 medium potatoes, chopped small (I don’t bother peeling them)

Splash of water

1 vegetable (or fish) stock cube

330g can of sweetcorn, drained

320g fish pie mix, chopped  in to chunks (or any combination of fish such as salmon, trout, cod, coley, pollock – include some smoked fish in the mix to add lovely flavour)

Juice of 1/4 of a lemon

1 tbsp milk

Handful of chives, chopped

Fry the leek and potatoes in the oil for around 5 minutes, until the leek is soft.  Just about cover the mixture in water and simmer for another 8-10 minutes, stirring occassionally, until the potato is tender.  Drain the liquid off using a sieve.  Put the leek and potato back in the pan and crumble in the stock cube, add the sweetcorn, fish chunks, lemon juice and the milk.  Gently fry/simmer everything for around 6 minutes, stirring regularly, until the fish is cooked through.  Add salt and pepper if you think it needs extra seasoning.  Add the chives and mix well, reserving a little for topping the whole dish if you fancy.  Eat!

Sticky Toffee Pudding (vegan/non-vegan)

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I always assumed that Sticky Toffee Pudding was a bit of a technical feat, but not so.  It’s super easy to make and tastes wonderful!  This recipe comes courtesy of vegan entrepreneur Tegan The Vegan, a lady who lives local to me and has built a very loyal following since starting her vegan food business.  The pudding can be made with either regular dairy or vegan butter.   Eat it with regular custard or vegan custard or cream (available in some supermarkets and health food shops).

Thank you Tegan!  (Check out http://www.facebook.com/teganvegan or @teganveganLDN for more info about her vegan treats).

Sticky Toffee Pudding (serves 10)

For the cake

200g pitted dates
100ml water
250ml soya milk
1 tsp bicarbonate of soda
115g dark brown soft sugar
115g regular butter or vegan margarine/butter  (vegan marge/butter can be found in some supermarkets/health food shops)
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cinnamon
200g self-raising flour

For the toffee sauce

150g butter or vegan margarine/butter
200g dark brown soft sugar
100g golden syrup
1 tsp vanilla essence

Preheat the oven to 190 degrees/gas mark 5.

To make the cake, chop the dates in half, cover with the water and soya milk in a small saucepan and simmer until the dates are soft (around 10-15 minutes). Take off the heat and stir in the bicarbonate of soda. It will froth up, but that’s okay! Leave to cool while you make the rest.

Beat together the 115g of sugar and 115g of the margarine, then add the date mixture. Mix in the spices, then fold in the flour and mix. Spoon in to an approximate 20cm x 20cm greased cake tin (any shape is fine), and bake for 30-35 minutes, until the sponge bounces back when pressed and a knife inserted in the cake comes out pretty much clean.

For the sauce, melt the rest of the butter in a saucepan and add the sugar, golden syrup and vanilla essence. Gently simmer for around 5 minutes, stirring until well combined.

Prick the cooked cake all over then use half the sauce to pour over it. Reserve half of the sauce for serving with the pudding alongside some custard or cream. Devour!

Cooking with kids – Toad In The Hole

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Toad in the Hole (along with mushroom roast) is the nostalgic taste of my childhood.  I decided to become a vegetarian aged six, so it was an extra special treat to have a traditionally meaty dish with the sausages nestled in puffed up golden batter (even if the sausages were Linda McCartney vegetarian ones!)

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This recipe is based on 7-year-old Sam’s recipe from BBC Good Food.  I choose it as the reviews said it was foolproof, and indeed it is.  I have simply added some dried herbs for extra flavour, and included 2 veggie sausages as well as meat ones, since I still don’t eat meat.  The kids helped place the cooked sausages in the casserole dish, make and mix the batter and then pour it over.

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We all absolutely loved eating the Toad in the Hole, alongside some roast vegetables and gravy (see below for empty plate evidence)!  Allow time to cook the sausages, 5 mins to make the batter and around 35 minutes for the whole dish to bake.

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Toad In The Hole (serves 4 with veg)

8 cooked sausages (can be meat, vegetarian or a mixture of both)

140g plain flour

1/2 tsp salt

2 eggs

175ml semi-skimmed milk

1/2 tsp dried mixed herbs

Cook the sausages as per the pack instructions.  While they are cooking make the batter by tipping the flour in to a bowl with the salt, making a well in the middle then cracking in the eggs.  Use an electric whisk (if possible) to whisk it together, gradually adding the milk.  Leave to stand while the sausages finish cooking.

Heat the oven to 220 degrees/gas mark 7.  Arrange the cooked sausages in a casserole/baking dish, then pour the batter all around them.  Sprinkle the dried herbs on top of the batter then bake in the oven for 25-35 minutes, until puffed up and lightly golden.  Eat with roast veg and gravy!

My Easy Veggie Ramen

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I LOVE RAMEN.  A big slurpy bowl of goodness which is particularly enjoyable when it is cold outside.  You can eat lots, safe in the knowledge it’s pretty good for you.  Feel free to experiment with what veg you use, or add cooked prawns, meat or tofu to the vegetables for extra substance.  In fact, this is a great soup for using up leftovers so almost anything goes.  Also you could cheat a bit and get a pack of instant miso soup and use that as the water/stock base.

Allow 15-20 minutes to prepare the ramen, and remember the garlic, ginger and chilli amounts are only a guide – you may wish to use less or more, according to taste.

My Veggie Ramen (serves 2)

2 eggs

2 tbsp oil (any is fine)

3 cloves garlic, chopped or crushed

Small thumb of ginger, chopped very small, or minced

1 red chilli, chopped very small

4 mushrooms, sliced

4 large cabbage leaves, sliced thin

1/2 red pepper, sliced thin

4 spring onions, chopped small

1 litre hot water (or 1.5 litres if you want the soup more watery)

1 vegetable stock cube

2 tbsp soy sauce

200g noodles (any is fine – I use fine noodles which cook in 3 mins)

4 radishes, sliced thin

1 avocado, sliced in to small chunks

Small handful of coriander, roughly chopped

Chilli garlic sauce (or whatever sauce you fancy)

Boil the eggs in water for around 6 minutes, then drain, put them in cold water and set aside.

Fry the garlic, ginger and chilli for 1 minute in the oil in a saucepan.  Add the mushrooms, cabbage, red pepper, spring onions and fry for another few minutes, until softened.  Add the water, crumble the vegetable stock cube in, add the soy sauce and noodles and simmer for a few more minutes until the noodles are cooked.  Ladle in to bowls then top each bowl with the radishes, 1 egg chopped in half (hopefully it will be a little soft in the middle!), avocado slices, coriander and chilli garlic sauce.  Slurp then go back for more!

Potato, Onion and Fennel Tortilla

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This potato, onion and fennel tortilla is my favourite recipe from Jamie Oliver’s 30 Minute Meals cookbook.  The slightly caramelised potatoes and red onions are delicious encased in the egg, and the fennel seeds are a really interesting addition.  As you can see my tortilla turned out flatter and more like an omelette, but it doesn’t matter either way!

We ate our omelette/tortilla with baked trout and peas and sweetcorn, but it would also be nice with a salad and/or sausages.  My kids enjoy eating it with their hands (hence it also makes a great cold snack the next day)!  Allow about 30 minutes to make.

Fennel seeds are one of my *exciting ingredients* and also work well in fish pies and Mediterranean tomato based sauces.  They are cheap and last for months in the cupboard!

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Potato, Onion and Fennel Tortilla (serves 4-6 with a side)

200g potatoes, chopped very small in to approx 1cm chunks (I don’t bother peeling – I like the nutty texture)

1 red (or white) onion, chopped small

1 tsp fennel seeds

1 large clove garlic, crushed

1 tsp dried mixed herbs or handful of fresh rosemary/parsley, chopped

5 eggs, lightly beaten, with a little salt and pepper

Fry the potatoes in a frying pan in oil on a medium heat until they start to soften and get a little golden (about 8-10 mins), then add the onion, fennel seeds and herbs.  Mix well and keep stirring for another 6 mins or so, until the onion is soft.  Add the garlic and stir, then pour the eggs in.  Briefly stir and swirl the eggs in the pan until the pan is covered and the other ingredients are nicely spread out.

Once the egg starts to set around the edges, you have two choices.  You can either finish the tortilla off by cooking the top for a few minutes under the grill until set (my preferred option) or you can leave it on the hob to gently cook through.

Once cooked, carefully cut the tortilla in to wedges and eat alongside whatever you fancy.

Vaguely Viennese Whirls

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Vienesse Whirls are a British treat thought to be inspired by Austrian pastries.  The biscuit is normally piped in a pretty swirly shape (as seen on Mr Kipling packets) and then filled with buttercream and jam.  My piping went completely wrong, so I used a cookie cutter to make little shortbread biscuits with the mixture instead (hence renaming them Vaguely Viennese Whirls!)  This was much easier and the result was still absolutely delicious – sweet, creamy and crumbly.

If you have never made shortbread before it really is straightforward, and if you don’t have cookie cutters you can use the top of a glass to cut out the biscuit shape instead.  Try and eat the Vienesse Whirls when they are still slightly warm as not much beats that.  If there are any left then keep them at room temperature as the fridge ruins them!

Thank you to Mary Berry for the recipe.

Vaguely Vienesse Whirls (tricky to say how many this makes – around 16 small ones)

For the biscuits

250g unsalted butter, softened (I do this in 20 second spurts in the microwave)

50g icing sugar

250g plain flour

For the filling

100g unsalted butter, softened

200g icing sugar

1/2 tsp vanilla extract/essence

Raspberry or strawberry jam (1/2 a jar is more than enough – with pips in is best but not essential)

For the biscuit dough, preheat the oven to 190C/170C Fan/Gas Mark 5. Line 3 baking sheets with baking/greaseproof paper.  Measure the butter and icing sugar into a bowl and beat until pale and fluffy ( a couple of minutes should do). Gradually add the flour and beat a little more, until thoroughly mixed.  Put in the fridge for at least 15 minutes until the mixture is still soft but firm enough to roll out.  With a rolling pin start to roll out the dough until it is about as thick as a £1 coin.  It helps to press lightly and ensure both the surface and rolling pin are floured to prevent sticking.  You can use your hands to help press it out too if you like.  Use a cookie cutter or top of a glass/cup to cut the dough in to circle shapes (any size you like as long as they are all the same size – but not too big).  Carefully place the biscuits on the lined baking trays, ensuring about 2 inches between them so they don’t expand in to each other.

Bake the biscuits in the oven for 10—15 minutes, until a pale golden-brown, very carefully turning over halfway through.  Leave to cool a little on the baking sheets (it’s okay if they are still a little warm but not too much or the buttercream filling will melt).
For the filling, measure the butter into a bowl and add the icing sugar. Add the vanilla extract and beat with a fork or whisk until slightly lighter (about 1  minute). Spoon the buttercream on top of a cooled biscuit then spoon a little jam onto that, then sandwich it together with another biscuit.  Repeat this until all the biscuits have been used.  Eat alongside a cup of tea!