Perfect Nut Roast

sunday roastI hate to sound unpatriotic but British food is notoriously bland, and a roast dinner is more British than the Queen wearing a Geri Halliwell Union Jack minidress. But it’s a classic and my version is neither bland nor boring – a tasty nut roast is how a vegetarian sunday dinner should be. It’s a healthy meat alternative and a great protein source.

You will need: 5oz mixed nuts, 2oz breadcrumbs, 2 small onions, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tsp in marmite dissolved in 1/4 pint of  boiling water, 1/2 teaspoon lemon juice, 1oz butter.

To make the nut roast, dice your onions and put in a mixing bowl, add the breadcrumbs, then the olive oil. Stir together and then add your dissolved marmite to the bowl. Add the rest of the ingredients to the bowl and stir everything, until your nut roast is a thick texture, like stuffing. sunday roastGrease a loaf tin and then cut a sheet of greaseproof paper slightly larger than the tin. Place the paper in the tin and then scoop the nut roast mixture into the loaf tin. I usually sprinkle some sunflower or pumpkin seeds on top of the nut roast for a nice crunchy topping but it’s up to you. You could also wrap it in shortcrust pastry and cheese for a special occasion.sunday roastBake your nut roast in a preheated 180 degree oven for 30 – 40 minutes. Test with a knife – if it comes out boiling it’s ready.

Serve with crunchy roast potatoes, fresh boiled vegetables, like carrots and broccoli, cauliflower cheese and vegetable gravy if you like. This is a great meal when you have friends or family over. The nut roast has a rich nutty taste and a great texture. This recipe would serve 4 so I usually keep some in the fridge for the next day and microwave it.

Love, Mrs Gardom

 

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Crunchy Cauliflower Crumble

DSCF1615Oooh, use of alliteration there, folks! This is a dead quick and simple recipe – super healthy, really tasty and a good sunday roast alternative. I love apple crumble and cauliflower cheese and this is a strange fusion of the two – it tastes good though, promise! Crunchy broccoli and cauliflower and baked mushrooms covered with crunchy cheesy breadcrumbs – simple! Also if you’re vegan, leave out the cheese and add a bit of olive oil to the breadcrumb mix instead.

You will need: 1 small cauliflower, 1/2 broccoli, 2 slices of breads worth of breadcrumbs, 35g cheddar cheese, 150g mushrooms, salt, pepper, Aromat, teaspoon sunflower seeds/pumpkin seeds (optional)

Preheat your oven to 200 degrees. Chop your broccoli and cauliflower into chunks, and pop in a pan of boiling water. Boil for 10 minutes (make sure they aren’t too squishy) and drain in a colander. Grate the cheese and then mix the cheese, breadcumbs, a pinch salt, pinch of pepper, seeds and a pinch of Aromat in a bowl. Chop your mushrooms in half and wash them.

DSCF1604Place the broccoli, mushrooms and cauliflower chunks into a casserole dish and pour the cheesy mixture over the top, make sure everything is covered. Then put in the oven for 15 minutes and you’re done!

DSCF1609You don’t have to just use broccoli and cauliflower – I’ve used potatoes and carrots for this recipe. As I said, it’s a really simple meal, but nice and hearty. Serve with crispy roast potatoes and yorkshire puddings for a great sunday roast or have it with a nice salad for tea, like we did.

Love, Mrs Gardom

Heavenly Vegetarian Tart

20131226_194346      My hubby absolutely adores roast dinners, however we don’t eat meat so sometimes coming up with a veggie main to go with all those lovely roast potatoes and vegetables is a challenge. For boxing day tea, I invented this epic tart, filled with homemade pesto, loads of cheese, mushrooms onions and a bit more cheese. It really is comfort food, a lovely english roast dinner, no animals necessary. It does require a bit of time and effort, but it is worth it, promise!

You will need… 4oz butter/margerine, 6oz plain flour, 50g walnuts, 60g olives, a big handful fresh basil, pepper, salt, olive oil, 150g mushrooms, 1 small onion, 75g mozarella cheese, 1 slice of bread, 25g cheddar cheese, pestle and mortar, 20cm flan dish, mixing bowl, rolling pin.20131226_175214

Preheat your oven to 200 degrees. First of all make the pastry. For this you need to put your flour and a pinch of salt in a large bowl. Cut your butter into little chunks and mix these into the flour with a knife, when all the butter is covered in flour add 3 tablespoons of warm water and stir in. Form the pastry into a ball (f you need to add more water to bind it together, add it by the teaspoon), cover in cling film and pop in the fridge.20131226_170127

I wanted to add an extra texture to my tart so I created a walnut pesto, if you don’t have a pestle and mortar you could always use ready made green pesto, but the homemade version is much nicer! For this, put your walnuts into the pestle and mortar and grind down into tiny pieces, add your handful of basil and squish this as well. Then add your olives, mixed herbs, salt and pepper and a tablespoon of olive oil and grind this in a circular motion until it looks like a thick paste.

Dice the onion and fry in a tablespoon of butter, slice your mushrooms and add these to the frying pan once the onions are soft.

20131226_185722Roll out your pastry on a floured surface until it will cover the flan dish and is about 5mm thick. Put your pastry over the flan dish and press down carefully. 20131226_185822Spread your pesto over the bottom of the pastry, then layer half the mushrooms on top of this.20131226_190231

Slice your mozarella and form a layer of this on top of the mushrooms.

20131226_190308Add another layer of mushrooms and onion. Blitz the bread into breadcrumbs in a food processor or just tear it by hand and cover the dish with these. Finally grate your cheddar and sprinkle over the top.

20131226_190434Place your tart into the preheated oven and cook for 20-25 minutes until the pastry is nice and golden and the cheese is all melted. 20131226_194905

Serve with crispy roast potatoes, vegetables and cauliflower cheese (if you fancy more cheese!) or for a lighter meal serve with a lovely rocket salad. A glass of gorgeous red wine is also a must, our favourite is Marques de Carano Reserva 2009. This is one of my favourite dishes and is a really great go to recipe if you have vegetarian guests or you want to cook something a bit special.

Enjoy, Love Mrs Gardom