Plum cake

In this recipe, the tartness of the plums balances out the sweetness of the cake beautifully.  I adapted this recipe to be a slightly darker, more aromatic cake using brown sugar and more cinnamon.  Adapted from Smitten Kitchen.

Ingredients

1.5 c flour
2 t baking powder
1/2 t salt
1.5 t cinnamon
5 T unsalted butter, melted
3/4 c packed brown sugar (dark is best)
2 eggs
1/3 c canola oil
2 t vanilla extract
8-12 purple plums, sliced into half moon chunks

Instructions

1) Preheat oven to 350F/180C, and generously butter a medium sized baking pan.
2) Sprinkle half of the sliced plums over the bottom of the pan, and sprinkle with a bit of brown sugar.
3) Mix flour, baking powder, salt, and cinnamon in a medium bowl.
4) Mix brown sugar (break up the clumps beforehand) and sugar in a large bowl - if doing this by hand whisk vigorously to incorporate some air, and if doing this by mixer beat on medium speed for about 3 minutes until soft and creamy.
5) Add eggs and mix well.
6) Add oil and vanilla, and mix until the batter looks smooth and almost satiny.  Again, if doing this by hand, make sure to mix well to incorporate some air into the batter.
7) Gradually combine the dry ingredients with the wet - stir well but do not overcombine.  (My batter was very thick - this is okay, but if you want a thinner batter you can add a T or two of water.)
8) Pour batter over the pan/plums, and spread evenly.  Then sprinkle the rest of the plums over the top of the batter (in a random or decorative pattern, however you like).
9) Bake 30 minutes, or until the top is light brown and puffed, and the plums are starting to dimple/caramelize.  Cool for 15 minutes before serving.

Carrot Miso Sesame Soup

This is a very healthy and flavorful soup that only gets better after it's been sitting in the fridge for a day or two.  The miso, sesame, and ginger blend together to create a very savory and satisfying dish.  Adapted from the Smitten Kitchen.

Ingredients

2 T canola oil
2 lbs/500g carrots, peeled and thinly sliced (into round disks)
1 onion, finely chopped
4 cloves garlic, minced
1 T ginger, grated (I freeze my ginger beforehand to make it easier to grate)
4 c vegetable stock
1/4 c miso paste
1 T soy sauce
toasted sesame oil
2 green onions, finely sliced/chopped

Instructions

1) In a large saucepan, cook carrots, onion, and garlic in canola oil over medium high heat, 10 minutes or until onion is translucent.
2) Add broth, soy sauce, ginger, cover and simmer for 30 minutes, until carrots are tender.
3) Puree soup (either in batches in a blender, or all at once with an immersion blender) until smooth.
4) Mix miso with a few tablespoons of water to form a thick paste, then mix into the soup and blend.
5) To serve, drizzle a good amount of sesame oil on top of each bowl and sprinkle with green onions.

Hearty tomato bean stew

This is a great winter stew - very filling and delicious.  I used polish sausage to impart a smokey flavor, but this would also be great without it in its vegetarian version.  Adapted from Smitten Kitchen.

Ingredients

olive oil
1 large piece of polish sausage, chopped into small chunks
1 onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic
pinch of crushed pepper flakes
2 cans cannellini beans, drained
2 bay leaves
2 14oz cans chpped tomatoes
2 T tomato paste
boiling water
parsley and parmesian for garnish

Instructions

1) Heat 2 T olive oil in a large pot over medium heat.  When hot, add sausage and cook until it starts to lightly brown.
2) Add onion, celery, garlic, and carrots, along with a pinch of salt.  Cook for 5 minutes, until vegetables start to soften.
3) Add tomato, beans, bay leaves, and just enough boiling water to cover the ingredients in the soup.  Bring to a simmer and cook for 40 minutes, until the beans and vegetables are tender.
Garnish with sprigs of parsley and grated parmesian.

Creamy salsa verde

This sauce is an amazing combination of tangy, spicy, and creamy.  It goes very well with tacos or burritos.  I have substituted tomatillos for jarred jalapenos because I cannot get tomatillos in England.  But feel free to use either or a combination of the two!

Ingredients

1/2 c jarred jalapenos, chopped
4 cloves garlic, minced
1 cup cilantro, chopped
1 T oil
3 T creme fraiche
1 T mayonnaise
1 fresh chili, de-seeded and chopped
1-2 T fresh lime juice

Instructions

1) Using a hand-blender, combine and blend jalapenos, garlic, and chili in a medium bowl.
2) Add creme fraiche and mayonaisse, and combine further.  The texture should be smooth, and the hand-blender should get rid of any chunks of garlic or jalapeno.
3) Add the cilantro and blend briefly, to retain some of the texture of the cilantro.

Asian peanut Noodles with tofu and veggies

This is a hearty, asian-themed pasta salad.  The tangy peanut sauce is very more-ish.  See also this link to 101 Cookbooks for a similar soba-noodle themed receipe.

Ingredients

Peanut Sauce

1/2 c peanut butter
2 T sesame oil
1" chunk fresh ginger, grated
2-3 cloves garlic, minced
2 T soy sauce
2-3 T rice vinegar
1 t red chili flakes
1/2 c hot woter

Noodle Salad

~350g dried pasta (I prefer fusilli, because it absorbs the sauce)
1 head broccoli, cut into small florets
2 spring onions, finely chopped
1 cup tofu, cut into small chunks
1 red pepper, cut into thin 1" strips
handful of toasted sesame seeds
1 large handful of green beans, stems removed

Instructions

1) Combine the ingredients for the sauce in a large microwave-safe bowl, and heat for 20 seconds, or until the mixture is warm.  Stir together until the texture of the sauce is smooth and creamy.  (Heating the peanut butter mixture allows the sauce ingredients to combine properly).
2) Cook pasta in a large pot of boiling water until al dente (follow the instructions on the package).  When done, drain and run under cold water to prevent the pasta from sticking.
3) Combine broccoli, green beans, and red pepper with a few tablespoons of hot water in a saucepan - cover and steam until tender but still firm.  (This can be also be done in the microwave.)
4) Combine pasta, steamed vegetables, green onions, tofu, and peanut sauce in a large bowl.  Sprinkle with sesame seeds and serve warm or cold.

Quinoa salad with avocado, feta, and spinach

This salad is an adaptation of a Marks & Spencer salad.  It is a fresh, summery salad that provides a nice alternative to couscous.

Ingredients

6 T creme fraiche
1 T mayonaise
3 T lemon juice
1 clove garlic, minced
1 T olive oil
1 c quinoa
1 avocado, cut into small cubes and sprinkled with lemon juice to keep fresh
handful of basil, chopped
100g feta, crumbled
2 cups spinach, chopped coarsely
handful of toasted seeds (sunflower or pumpkin is best)

Instructions

1) In a large saucepan, combine quinoa with 2 cups water and bring to a simmer.  Cover and cook for 15 minutes over low-medium heat, or until quinoa is soft but still firm.
2) Combine creme fraiche, mayonaise, lemon juice, garlic, and olive oil to make a sauce.  Set aside while the quinoa finishes cooking.
3) When the quinoa is done cooking, place it in a large bowl, and combine it with the feta, basil, spinach, and seeds.  Sprinkle with lemon juice to keep the avocado fresh.
4) Serve the quinoa into individual portions and sprinkle with avocado and dressing.